Should Pumpkin beers be rimmed? Did BrickHouse Brewery find a giant bag of Vietnamese Cinnamon? Did Mark remember the glass? We ask these questions and answer some while tasting some new brews from BrickHouse.
More audio issues… Kevin was definitely in a cave while recording this episode. We promise if he doesn’t come out we’ll leave him there.
67 West Main Street, Patchogue NY, 11772
Housed in Patchogue’s oldest commercial building, Brickhouse Brewery is Long Island’s oldest brew pub having first opened its doors in 1996. Over twenty years later BHB continues to serve up quality food to pair with their most excellent brews.
Summary: We drink our way through three of Brickhouse’s seasonal offerings, debate whether or not pumpkin beers should be served in a sugared glass and talk about what’s in the fermenter.
Beer #1: Bricktober-Fest
Style: Unfiltered Märtzen Style Ale
Flavor Text: “Toasty, crisp start from the pilsner malt, amber colored ale, slight haze, malty chewy body from the large amounts of munich and vienna malt, crisp noble hop finish”
- Mark: Bomber
- Kevin: Bomber
- Justin: Pint
Beer #2: Squashbuckler
Style: Pumpkin Ale with Local Honey
Flavor Text: “Red amber colored ale, spicy rich nose, pumpkin and local honey provide a malty body, to support the fresh ginger, allspice, nutmeg, and Vietnamese cinnamon”
- Mark: Growler
- Kevin: Growler
- Justin: Growler
Beer #3: Chai of the Tiger
Style: Red Ale with Chai Tea & Vanilla Bean
Flavor Text: “Deep red color, spicy nose, vanilla and lactose sugar create a creamy mouth feel, providing a backbone for the Chai tea and Vietnamese cinnamon”
- Mark: Tasting
- Kevin: Tasting
- Justin: Tasting
What Mark’s Brewing
We’ve started a batch of a sour, blueberry & chili beer; stay tuned for future updates.