Brown’s Brewing Co.

The Story of Brown’s
Back in 1993, Garry and Kelly Brown had the vision to turn a 150-year-old warehouse on a then-blighted River Street in Troy into a fully operational craft brewery. The building was previously owned by a local printing company and had been gutted by a massive fire and the project took three painstaking years to complete. However, the endeavor was well worth it as Brown’s Brewing Company became an instant success as the first brewery restaurant in the Capital Region. Today, our River Street Taproom in Troy, New York is a social hub for the community and offers a menu that compliments the beer we brew on-site. We brew over 25 different styles of ales and lagers throughout the year and serve over a dozen beers on tap at any one time. Our dependable ales and lagers are also available in bottles at home or on draft in select taverns and restaurants throughout the Capital Region.

Season And Hours Open
Open 7 days a week, 361 days a year. Monday – Thursday: 11:30am – 11pm Friday & Saturday : 11:30am-midnight Sunday: 11:30am – 10pm
What Is Distinctive And Authentic To The Character Of The Region
Community and the environment are an essential part of what Brown’s Brewing Company is about. The summer of 2007 Brown’s launched “Tomhannock Pilsner” a special beer created to help support the Rensselaer Land Trust, whose mission is to protect watersheds in Rensselaer County. Our Pilsner is brewed using waters that originate from the Tomhannock reservoir, and a portion of the proceeds from the sale of this beer is donated to the Rensselaer Land Trust to further its efforts in education and outreach programs on watershed conservation.

Additional Notes
We Grow Our Own Hops
Hops are a key ingredient in making beer, so maintaining a consistent, high-quality supply of the crop is essential. Brown’s Brewing Company has taken a significant step to maintain a supply of hops by planting over 800 rhizomes in Hoosick Falls, New York. We also use locally grown hops from area farmers as often as possible in part to support the resurgent hop production industry that is budding once again in central New York. The use of locally grown and picked hops is a natural extension of Brown’s dedication to helping the local economy. In addition, Brown’s customers reap the greatest benefit as they can enjoy great tasting beer brewed with fresh, locally grown hops.As an annual seasonal rite of passage, Brown’s hosts “Hopfest” – a traditional hop-picking celebration in the late summer. Last year’s event was held at Groveside Natural Farms in Pittstown, New York and was attended by community volunteers who pick the fragrant green hop buds from vines cut down earlier in the day. The harvest yielded a healthy amount of Cascade and Nugget hops which we’re used to brewing our seasonal Harvest Ale, a very floral and fruity double India Pale Ale that uses fresh, or “wet” hops every fifteen minutes during the brewing process. In addition to hops from Groveside, Brown’s uses hops grown by other New York State farms including Pedersen Farms in Ontario County as well as the Farmer’s Museum in Cooperstown.