Business & Tech

Brew Pub Owners Talk Beer Selection, Equipment, Opening

With the recent installation of some essential equipment, the Bull and Barrel Brew Pub in Southeast is that much closer to opening.

A brewhouse, serving tanks and fermenters—all of which will be used to make the 12 original beers co-owners Rick Cipriani and Wendy Wulkan plan to have on tap—sit in what was once the bar area at the old Sciortino's Restaurant.

The brewing process lasts about eight hours. Cipriani and Walkun anticipate brewing two or three days a week. The result will be a beer selection that's rotating, so customers can expect to see a variety of options, with plenty of local ingredients.

At any given time, there will be four mainstream or "entry-level" craft beers, four "aggressive," and four calling for ingredients that are "off the charts," Cipriani said. 

They wouldn't give a timeline or say when the brew pub is opening, but Cipriani and Walkun promise they're "close." 

"We're not far from where we want to be," Walkun said. "We've come this far, we're not willing to sacrifice the minutest detail. We want to live up to people's expectations."

Cipriani agreed.

"You only get one first impression," he said.

The pair started work on the establishment, which will function as a microbrewery and pairing restaurant, a few months ago. The project will be broken up into phases, but the finished product will include seating for about 200 people, a banquet space, a beer garden, a membership room and more—all with a country Western flair. 

Cipriani and Walkun are looking to hire between 30 and 40 employees before they open the doors to the brew pub. Anyone interested should email career@bullandbarrelbrewpub.com.


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Bull and Barrel Brew Pub is located at 988 Route 22 in Southeast.


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