First look: inside BP Brewery’s underground pub

The Hull will be the first venture for the brewery into a Brooklyn location

Want to feel right at home on a trip to the city? Soon, you’ll be able to visit a Blue Point
brewpub in the Dumbo neighborhood of Brooklyn. The Hull, as the underground pub has
been named, will open to the public on Oct. 17.
To get to the pub, you’ll need to first head into Seamore’s, a restaurant at 66 Water Street.
You’ll make a quick right and head down the spiral staircase that takes you into a darker,
more intimate space. Keep walking. As the top of your head lines up with the painted water
line that mimics the ground level outside, in a hallway shaped like the hull (get it?) of a
ship, you’ll reach the beer.
The bar has nine seats and 12 taps, which sit under a decorative wall that resembles the
side of a boat. The space fits about 75 people but will have seating for just over 50. There is
a small performance stage, which will feature local artists as well as podcast recordings,
discussions, lectures and more. On the far wall from the bar are four fermenters that will
hold the beer before it’s sent to the tap lines. There will be two other tanks that will hold
finished beer, and will deliver it straight to the bar, bypassing the usual kegging process.
Brewmaster Rob Capitelli also plans on doing brews that are unique to The Hull and only
sold there.
The ideas behind the design of the new space are aimed at bringing the “coastal heritage”
and “Blue Point spirit” from Long Island to Brooklyn. It also honors the rich history of the
building, which, according to historians from the Brooklyn Historical Society, dates back to
the mid-1800s. The neighborhood was historically industrial, so the building has been a
factory, coffee roastery, and more. There is original brick and exposed columns that
provide a certain ambiance to the pub.
In collaboration with Seamore’s, The Hull will feature food by Chef Charley Sinden, who
runs the kitchen at the brewery’s Patchogue brewpub. Sinden took dishes from the
hometown joint and combined them with some of Seamore’s specialties to create a menu
that is appropriate and delicious.
The menu takes a few dishes from the Patchogue brewpub, like the Blue Point burger, with
blue cheese, bacon remoulade and fried Blue Point oysters. It also takes the blue duck
pretzel, a giant soft pretzel with spicy mustard and, of course, beer cheese. There’s also a
tuna poke, Parmesan crab baked oysters (which includes a $1 donation to the Billion
Oyster Project) and a creamy mac and cheese.

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