I was in Buffalo on business twice in the past month, and I had the opportunity to check out the local microbrew pub, Pearl Street Grill & Brewery for a couple of beers. Not too shabby, all in all —both the city and the pub.
Buffalo exhibits some interesting Victorian and Edwardian architecture. I was most impressed by the city hall’s huge art deco facade. It’s an industrial city that has declined in similar fashion to Baltimore, and seems to be on the verge of the same kinds of resurgence that we hope for in Mobtown.
That post-industrial nature seemed to have a pretty healthy effect on the populace’s attitude toward beer also. While I was mostly meeting people related to work, they all seemed to have an interest in the fact that I am a brewer and I write about beer — maybe they were just beng nice to the beer geek, but maybe it’s an indication that the city has an innate interest in the proletariat’s beverage of choice.
I’m not terribly familiar with the brewing history of Buffalo, though I do know it was a major Great Lakes shipping center prior to the 1950’s, and that at one point it was also the largest grain milling center in the U.S. You’d have to think that would mean brewing was going on prior to Prohibition at least. The atmosphere of Pearl Street lives up to the Edwardian character of the city’s more classic architecture, and the glass enclosed brewhouse features a full copper set-up — both mash tun and kettle.
On my first visit, I tried the seasonally available Bock — not sure if it was an actual Bock, or a bock-style ale as there were some esters going on in the aroma and flavor — and their regularly available cherry wheat, which was subtle and refreshing. Note the Springtime theme in my choices? Both beers were well-crafted, and a nice introduction to the city’s beer culture.
My second trip, I tried the pub’s flagship beers, the Lighthouse Ale — a hybrid-style blonde ale — and I their Lake Effect Ale — an American Pale Ale. Both were pretty good. Next time I’m up, I’m hoping to meet the brewer and talk shop.
The restaurant features typical pub fare, and the Buffalo specialties; wings, and Beef on Weck. I tried the Beef on Weck my first trip with some wings, and their pot roast the second time at the suggestion of the bartender. It’s not haute cuisine, but it’s good food, and it would definitely keep you warm walking back to the hotel room after a few rounds.
Outside of Pearl Street, I spent some time wandering around the city’s downtown bar district which is centered on Chippewa Street. I spent a good bit of time at a little spot called Brinks’ that was dead empty on a Tuesday evening — just me and the bartender — and tried the few relatively local beers they had on tap. I also stopped into an Irish Pub — something I don’t normally do — on the recommendation of the hotel concierge for something close by, and I’m glad I did, as I got to try Great Lakes Brewing’s Edmund Fitzgerald Porter. That’s an awesome beer. BJCP has it listed as a classic example of a Robust Porter. I certainly enjoyed it. I had two with dinner.
I expect to be back there on the halfway regular, and I hear there’s another brewery elsewhere in the city to check out. You hear tales of massive amounts of lake-effect snow, so perhaps next time I’m in town I’ll have reason to try more wintery offerings. I also expect to find out where the best wings in town are. You hear all about the original spot: Anchor Bar, but all of my contacts in Buffalo keep mentioning a place called Duff’s. Can’t wait to check it out.
Tags: Beef on Weck, Buffalo, Pearl Street Grill & Brewery, Western New York
also of note: Great Lakes brewing company is out of Cleveland, not Buffalo. I know YOU know that, as we’ve talked about it, but just for clarification. All of their beers are pretty good.
Good point. I’d intended to mention that, just forgot.
I’m truly disappointed that I can’t get Great Lakes’ stuff here in Baltimore.