You’re driving through Rensselaer County and the GPS starts getting a little confused by the rolling hills and the sudden lack of cell bars. It feels like you're heading toward a farm, not a world-class production facility. Then, out of nowhere, this massive 19th-century brick factory appears alongside the Roeliff Jansen Kill and the Walloomsac River. It’s imposing. Honestly, if you didn’t know there was beer inside, you might think you’d accidentally stumbled onto the set of a historical period drama. This is Brown's Brewing Company's Walloomsac Taproom and Brewery, and it is arguably one of the most underrated spots in the New York craft beer scene.
Most people know Brown’s from their Troy location. That spot is a staple of the Capital Region—bustling, urban, and right on the Hudson. But the Walloomsac site? It’s a different beast entirely. It’s where the heavy lifting happens.
When Garry and Kelly Brown bought this dilapidated mill in North Hoosick back in 2011, people probably thought they were a little nuts. The building was a wreck. It was an old paper mill—the Stevens & Thompson Paper Company—that had seen better days decades ago. But the Browns saw something else. They saw a way to scale their production while preserving a piece of New York’s industrial skeleton. They didn't just slap some paint on it; they did a massive, multi-million dollar renovation that turned a "fixer-upper" into a state-of-the-art canning and bottling line.
Today, it’s where your favorite Brown’s cans—like the Cherry Razz or the Oatmeal Stout—actually come to life.
The Vibe at the Walloomsac Taproom
Walking into the Brown's Brewing Company's Walloomsac Taproom and Brewery feels like entering a cathedral dedicated to fermentation. The ceilings are high. The brick is original. The windows are massive, letting in that soft, upstate light that makes even a standard pale ale look like liquid gold.
It isn't a "shush and sip" kind of place. It’s loud in a good way. You’ll see hikers coming off the nearby trails, locals who have lived in Hoosick Falls their whole lives, and beer geeks who drove two hours just to try a limited release straight from the source. It’s communal. You grab a seat at the bar or one of the long wooden tables, and suddenly you’re in a conversation with a guy about the best way to smoke a brisket.
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The taproom serves a dual purpose. It’s a testing ground. Because the main production brewery is right there, the brewers can get weird. They can experiment with small batches that might never make it to the grocery store shelves in Albany or Saratoga. If you want to see where the brand is going next, you have to drink here.
What’s Actually On Tap?
Let's talk about the beer. You aren't just getting the year-round flagships.
While the Oatmeal Stout is a legend for a reason—smooth, silky, and basically a liquid sweater—the Walloomsac location lets you dive into the "Vanguard Series" and other seasonal rotations. Sometimes they have a sour that’ll make your eyes water in the best way possible. Other times, it’s a double IPA that’s so hazy it looks like orange juice.
One thing people get wrong about Brown's is thinking they only do the "classics." Sure, they’ve been around since 1993, which makes them ancient in the craft beer world. But they haven't stayed stagnant. At the Walloomsac taproom, you’ll often find:
- Intrepid IPA: A classic American IPA that doesn't try too hard to be a "juice bomb." It just tastes like hops and sunshine.
- Krüsh: Their flagship Kölsch-style ale. It’s crisp. It’s clean. It’s the beer you want after mowing the lawn or, more likely, after a long afternoon of staring at the river.
- Experimental Sours: These rotate constantly. I’ve seen everything from blackberry to more exotic tropical blends.
The water quality here is a huge factor. They use water from the nearby aquifer, which has a specific mineral profile that works incredibly well for certain styles of ale. It’s the "terroir" of beer, and you can actually taste the difference when you compare a fresh pour here to a can that’s been sitting on a shelf for three months.
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The Food Isn't an Afterthought
In a lot of taprooms, "food" means a bag of pretzels or a sad food truck parked outside. Not here. The kitchen at Brown's Brewing Company's Walloomsac Taproom and Brewery handles the menu with the same level of intensity as the brewhouse.
The menu leans into elevated pub fare. We’re talking about burgers made with local beef, wood-fired pizzas that actually have a char on the crust, and wings that aren't just soggy messes of hot sauce. They use spent grain from the brewing process in some of their doughs and breads. It’s a full-circle system.
If you’re there on a weekend, the place smells like wood smoke and malt. It’s intoxicating. You should probably order the poutine if it’s on the specials—it’s the kind of heavy, salty comfort food that was basically designed to be eaten with a stout.
Historical Gravity and the Roeliff Jansen Kill
There is a certain weight to this place. You’re sitting in a building that once powered the local economy through paper manufacturing. Outside, the water rushes over the dam. It’s a powerful visual reminder of why breweries were traditionally built near water sources—not just for the ingredient, but for the power.
The Browns kept a lot of the old machinery and architectural quirks. It’s industrial archaeology. You can spend twenty minutes just walking around the perimeter of the taproom looking at the way the old beams meet the new steel. It’s a masterclass in adaptive reuse.
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But it’s also a bit of a survivor. The area has faced its share of challenges, including well-documented water issues in the village of Hoosick Falls. Brown’s has been a vocal supporter of the community throughout those times, serving as a bit of an anchor for the local economy. When you spend money here, you’re supporting a business that actually stuck around when things got tough.
Logistics: Getting There and Staying Sane
Look, North Hoosick isn't "on the way" to much unless you're heading to Bennington, Vermont. It’s a destination.
- Check the hours: They aren't open 24/7. Usually, the taproom has more limited hours than the Troy location, especially mid-week. Always check their social media or website before you commit to the hour-long drive.
- Outdoor Seating: In the summer, the outdoor area is the place to be. You’re right by the water. It’s breezy. It’s perfect.
- The Store: They have a retail nook. Since this is the production facility, they often have "short fills" or special releases in cans that you won't find at your local Wegmans. Bring a cooler.
- Events: They do a lot of live music and community events. The space is massive, so they can host things that smaller taprooms just can't handle.
Why the Walloomsac Brewery Still Matters
In a world where every town has a microbrewery in a strip mall, Brown's Brewing Company's Walloomsac Taproom and Brewery stands out because it has soul. It isn't a manufactured "industrial" aesthetic—it is actually industrial.
It’s a reminder that beer is a product of its environment. The river, the old brick, the local workers, and the specific water chemistry all collide to create something that feels authentic. It’s a bit gritty, very beautiful, and incredibly welcoming.
If you're tired of the sanitized, cookie-cutter brewery experience, take the trip out to North Hoosick. Drive slow. Enjoy the hills. And when you finally see that massive brick mill, know that you’re about to have one of the best pints in the state.
Next Steps for Your Visit:
- Map your route: If you're coming from the south, take Route 22 for the best views.
- Check the tap list: Visit the Brown’s Brewing website to see what seasonal "Walloomsac-only" batches are currently flowing.
- Plan for a meal: Don't just go for the beer; clear your schedule for at least two hours to actually sit down and eat.
- Bring a growler: While they have cans, getting a fresh fill of a limited-run Vanguard beer is the move.