Look inside the new Blue Point Brewery
These beer tanks are where the special ingredients like hops are added. Each tank is a different stage in the brewing process.


Look inside the new Blue Point Brewery



Blue Point Brewery is getting ready to unveil their completed new headquarters, located at 225 West Main Street in Patchogue. The site, a former college, has been under construction for many months and is slated to open in April. It is now fully operational, with the old location at River Avenue being vacated at the end of 2018. 

But the new tasting room, an undoubted upgrade from the old one, is still to be seen — and made. The total space is 55,000 square feet, about five times larger than at River Avenue, with the second floor and parts of the consumer entrance dedicated to the tasting room. The tasting room will feature a raw bar and a small menu of bar foods. The raw bar will have fresh Blue Point oysters, mussels with Toasted Lager broth, and more. The menu includes the Blue Point Burger, a patty with bleu cheese, bacon, and a fried oyster, a giant pretzel with mustard and beer cheese, and fries made from Beach Plum Gose-infused hand-cut potatoes. The menu was created by Charley Sinden, a veteran chef whose specialty is brewery food. 

“It’s very tied to local culture, local ingredients and just being on Long Island, and the influence it has on us,” said Jenna Lally, president of Blue Point Brewing Co. 

The tasting room will feature a bar with Blue Point products on tap, and occasionally some collaboration or guest brews. There will also be a merchandise shop featuring products from Blue Point and from some partners like Amagansett Sea Salt, Queen Majesty Hot Sauce, and Dark Seas gear. And for the summer months, an outdoor beer garden will be available with a food truck and beers on tap. There will also be a stage constructed inside for live music and other performances. Renderings, show the future tall windows that will be installed, which give views of the lake and downtown Patchogue. On the other side, windows will be built to see inside the brewery for a look at the operations. 

Inside the warehouse, the operation has expanded to a 60-barrel process, double the size of the old location, according to brewmaster Mike “Stoney” Stoneburg. The system has the capacity to do eight or nine brews per day, compared to three brews a day down the road. Stoneburg said they can produce more than double the brews and double the amount for each, and that the brewery has the capacity to brew over 900,000 ounces of beer per day.

“It’s helping us get some of those innovative brands that we had made down at River to market a lot quicker,” he said.

Despite the massive space upgrade, the warehouse is packed wall-to-wall with brewing tanks — much bigger than the ones used on River Avenue — and fermenters in one corner, packaging conveyor belts and can/bottle machines in another corner, and a giant stack of ready inventory in another corner. The brewery is now almost completely automatic, with employees adding certain elements while the process works itself. In the back is a “control room,” where brewers can monitor each batch and make adjustments. Behind that is an expanded laboratory, where workers monitor samples of brewed beer to check for contaminants and examine the chemical compounds that could prove positive or negative for the drinking experience.

In addition to the improved warehouse and tasting room, employees of the company are now all in one place, whereas at River Avenue the departments were separated. Stoneburg said it’s helped them all connect more and work well together.

Blue Point will host its annual Cask Festival on April 13, and the tasting room is expected to open shortly after.