The Blue Point Brewing Company is Long Island’s first currently-running microbrewery. It was founded in 1998 by two long-time friends, Mark Burford and Pete Cotter.
The brewery was inspired by their life-long dream and built from a rare assemblage of equipment collected from breweries around the country.
Storage tanks, fermentation vessels, and other brewing equipment were also gathered from other breweries like Frederick, LaJolla, Red Hook, Pilgrim and others.
The brewery’s unique direct-fire brew kettle, dismantled brick by brick from a brewery in Maryland and rebuilt in Patchogue, imparts a lightly toasted, complex taste to produce a line of ultra premium microbrews.
Located in the 1970’s Penguin Ice Factory on River Avenue in Patchogue, Blue Point Brewing Company’s 5000 square foot facility gives them ample space for brewing 10,000 kegs of beer a year. Kegs from the brewery are unpasteurized, and delivered cold to ensure they are as fresh tasting as possible-a feature only a local brewery can offer.
SELECTING SUPERIOR INGREDIENTS
Blue Point Brewing’s delicious beers are largely the result of our commitment to using the highest quality ingredients. We meticulously examine samples and review reports on moisture, enzymatic content of various barley crops to select the best from Germany, England and Belgium. Some of our hops also come from Germany and England as well as the Pacific Northwest which are considered to be some of the best in the world. Canadian 2- row Pale malt serves as the base of all of our beers, and our laboratory carefully stores and monitors our unique American Ale and a traditional southern Bavarian Lager yeast strains.
THE BREWING PROCESS
It all begins in our 25-barrel brew house. Blazing hot flames from a unique direct-fire brew kettle imparts a lightly toasted and complex flavor to our brews. All of Blue Point Brewing’s beer is made from imported, top quality malts. Then Hops are lavishly added at three different stages throughout our brewing process.
Malted barley, a cereal grain, provides body and color to the beer. Crushed in the mill and conveyed to the Mash Tun, it’s then mixed with hot water to create mash. The sweet fermentable liquid from the mash, called wort, it’s runoff through the screened plates to the kettle. While the wort runs off, the grain is again sprayed with hot water, in a process called sparging (much like perking coffee). When all the wort is off, the spent grains ar collected and recycled as cattle feed for a farm in Riverhead, long Island.
When the kettle is full, we start the boil and hops (a small resinous flower) providing bitterness and aroma to the beer. We use a number of different aromatic hop varieties for the lagers and ales. After hours of boiling, we cool the wort on its way to the fermenter where our unique strain of brewers yeast is waiting for it. At the end a few days, the yeast has utilized sugars from the wort, giving off carbon dioxide and alcohol and we almost have a fresh brew ready to taste.
At the end of Blue Point Brewing’s fermentation process, the beer is chilled to near freezing so that the yeast settles out. Beer flavors begin to mature at this stage (secondary fermentation). During the next 7-10 days of storage we also dry hop some varieties of our microbrews at this stage. By adding fresh hops right to the cellar tank, it gives our beer an exciting aroma.
Our beers are all natural and poured without preservatives, fresh and unpasteurized. Served up by the glass, in easy-to-carry growlers, in 5 gallon slim kegs, half kegs, or for your next monster blowout get it by Blue Point Brewing’s refrigerated party truck.