A local gathering place: Woodstock Brewhouse serving up beer, barbecue

Karl Roulston, lead brewer and one of the eight owners of the Woodstock Brewhouse, stands in the basement of their Court Street facility that houses the brew-making equipment. Rich Cooley/Daily
Matthew Klus, operations manager at the Woodstock Brewhouse, sits with a glass of one of their popular beers and some of two of their popular sandwiches. On the left is the Gobbler, which features smoked turkey breast, swiss cheese, local Crabill's bacon, heirloom tomatoes, coleslaw, and house made pickels on a toasted bun. At right is 1752 Barbecue's large pulled-pork sandwich that comes with a pickle and slaw. Rich Cooley/Daily

The Woodstock Brewhouse, located off Main Street in historic Woodstock, maintains the charm of the old Casey Jones work clothes factory with the original worn hardwood flooring, windows and 14-foot ceilings.

Karl Roulston, lead brewer and one of the eight owners of the Woodstock Brewhouse, said when designing the inside of the brewhouse, they never had a problem envisioning what it should look like.

“We just let the building reveal itself,” he said.

Since opening a year ago, he said the brewhouse has been “well received” as a local “gathering place” for family, friends and children to enjoy lunch or dinner together in a welcoming environment.

Rustic flatbread pizzas, giant Bavarian pretzels and gyros are served from noon to 8 p.m. on Sunday and from 4 to 8 p.m. Monday through Thursday.

Matthew Klus, operations manager at the Woodstock Brewhouse, said the gyros have been a “bigger hit than we expected” and sold between 50 and 60 gyros the first weekend.

Another new addition to the menu is barbecue pizza, which has been a popular item, he added.

The giant Bavarian pretzel is the “closest you get to a big Germanfest pretzel,” he said, and has been a favorite nosh at the brewhouse with homemade beer cheese.

During the weekend, 1752 Barbecue serves up barbecue meals Fridays and Saturdays beginning at noon.

Craig George, owner of 1752 Barbecue, said their most popular menu item is the beef brisket with mac & cheese.

Menu items also include pulled pork, sliced turkey, beef brisket sandwich, pulled pork sandwich and sausage sliders.

There’s a Tower sandwich that includes pulled pork, beef brisket, Virginia bacon, cole slaw with macaroni and cheese sauce and pickles on top.

The Gobbler sandwich is another crowd favorite and includes sliced turkey, Virginia bacon, melted Swiss cheese with slaw, tomato and pickles on top.

George said, “We are dedicated to providing traditional Virginia barbecue and do what we do best.”

Roulston said when designing their menu that they didn’t want to compete with local restaurants. He wanted to create a unique experience for visitors.

“To us it was important to integrate into the community,” he said.

Located downstairs is the brewery that Roulston operates with two junior brewers.

The brewhouse has about 16 different beers that are brewed, with 12 available on tap at a time. The brewers move the selection around based on the season.

“Our beers have a high alcohol content,” Roulston noted.

One of their India pale ales has an alcohol content of 10 percent, which is the highest they serve.

He explained that the amount of barley used determines the alcohol content of a brew.

“It’s like steeping tea almost,” he said. “The hot water releases enzymes that attack the starch in the malted barley and it creates simple sugars that are fermentable, so the more sugar you create the more alcohol you get.”

The brewhouse is also looking to the future with building expansions.

Roulston said that brewhouse renovations will include a beer garden, outside patio and a hog pit.

After a trip to the brewhouse, visitors can take memories home in the form of souvenir T-shirts and glasses featuring the brewhouse logo. The brewhouse hosts live music on Thursday nights.

Contact staff writer Kaley Toy at 540-465-5137 ext. 176, or ktoy@nvdaily.com.

On the net

Check out their menu at http://www.woodstockbrewhouse.com.

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