Buck Hill Brewery uses what it calls a ‘farm to foam’ brewing process to create an array of ales, lagers, porters, pilsners, IPAs, and seasonal specialty beers out of hops from their own farm. From the light and refreshing Clusterfluff Cream Ale to the roasted malt of the Saddle Sore Stout, each of their creations is graded for alcohol (ABV) and bitterness (IBU) content to guide guests to their perfect match.
Diners will also find a variety of menu choices to pair up with their brews in this tastefully appointed, two-story bar and dining room, which can best be described as rustic meets industrial modern, with a huge antler rack chandelier spanning both floors as its focal point.
Our waitress seemed rather unfamiliar with the menu and reluctant to make recommendations, but was otherwise pleasant and attentive.
The classic crock of cheese-laden French onion soup was a perfect salt and peppery offset to the cold brews, but the special spinach and mushroom soup of the day was thin and flavorless.
The over-sized wedge salad was literally a whole head of iceberg cut in half with a generous smattering of thick and crispy lardons of bacon, slivers of red onion, chopped tomato and rich and creamy blue cheese dressing. Chicken, mojo pork, shrimp, steak and salmon can be added to all of the four salads for an upcharge.
Fish and chips is another classic, featuring three large, bronzed and crispy fingers of Alaskan cod cooked in a batter made with their own Bud’s Suds beer and served with perfectly crisped fries. The pumpkin penne is a satisfying cold-weather dish made with white beans, butternut squash, spinach and pine nuts in an herb-flecked, parmesan-pumpkin sage cream sauce that can also be ordered gluten free.
Sandwiches are super-sized with the Buck Club, a stack of turkey, lettuce, tomato, bacon and mayo, towering at nearly 6-inches tall. At lunch time, the special soup, salad and sandwich, that includes choices like chicken, pulled pork and a French dip for $15, is a great deal and works quite nicely with a side basket of giant crunchy onion rings.
Although the weather is turning crisp, Buck Hill also has a large outdoor patio with heaters and a big brick fireplace to keep you toasty while enjoying your cold beers.
Buck Hill Brewery and Restaurant, State Route 94, Blairstown, 908-854-5300, buckhillbrewery.com. Open for lunch and dinner seven days a week.
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