PLATTSBURGH — Fresh brews, fresh food.
That’s the motto at Plattsburgh Brewing Company, the newest incarnation of the bistro and pub at the Comfort Inn complex.
“We actually changed over to Plattsburgh Brewing Company quietly at the beginning of the year,” co-owner Terry Meron said. “We’ve built our concept around fresh beer.”
Brewmaster Jason Stoyanoff is doing a great job with that end of it, Meron said.
“We’re lucky to have him.”
VARIETY OF BEERS
Plattsburgh Brewing will have between nine and 12 beers on tap at any given time, which includes seven standards and a number of seasonal brews. Stoyanoff said he has recently renewed a focus on IPAs, as the popularity of that style continues to grow.
“I recently put out a double IPA. It instantly became our most popular,” Stoyanoff said.
He figures to create about 18 beers a year. That includes Cooper’s Double Trouble, a seasonal brew he created in honor of his son that is available around the 4th of July.
Plattsburgh Brewing Company products are available at about 15 local establishments, and Stoyanoff hopes to increase that. They also want to start their own canning operation sometime next year, Meron said.
Stoyanoff has been a brewer since 2001 and has worked first at Legend’s Pub and Bistro and now Plattsburgh Brewing Company since 2007.
He started at Smuttynose Brewing and then Red Hook, both on the New Hampshire seacoast. Stoyanoff then was at Lake Placid Craft Brewing before he came to Plattsburgh.
Stoyanoff said he follows the traditional German beer purity laws, reinheitsgebot. It calls for only four ingredients — water, barley, hops and yeast.
They expanded on the fresh beer concept by featuring their own fresh-made pasta and flat-bred pizza dough.
“Those go together well with beer,” Meron said.
To that end, all of the pasta is made in house, Meron said. They are using a new commercial pasta-making machine that is capable of producing up to 57 pounds per hour.