(upbeat music) - What's up guys.
I'm Chef Plum, and this week, our Restaurant Road Trip brings us to the Park City of Bridgeport where we're checking out an amazing brewery called Brewport.
Check it out.
(upbeat music) All right, guys, hanging out with Jeff Browning.
Jeff is the co-owner and brew master here.
Jeff, this place is beautiful.
- [Jeff] Thank you.
- [Chef Plum] So much history in this building too.
Tell us a little bit about that.
- [Jeff] Well, the building itself was a newspaper distribution warehouse since it was built.
And during that period of time, there was some mob interaction rumored to have happened here.
- [Chef Plum] It's the craziest stories ever, the mob stuff.
One of the things that's great about this place, though, very family oriented, very family friendly.
You guys welcome it.
You want kids to come and hang out.
- [Jeff] Absolutely.
And that's what we want.
We want you to come here with your family.
We want you to drink intelligently and drive responsibly.
And we want you to come and, you know, enjoy great New Haven style pizza and salad.
- [Chef Plum] Two of the best things in the world, everybody knows, pizza and beer, right?
Is that the whole reason why Brewport's here?
We have pizza.
We have beer.
- [Jeff] Pizza, beer, and great gourmet salad.
We want simple, but great.
And to me, there's nothing better than a slice of pizza and a cold beer.
And every now and then my girlfriend makes me eat a salad.
(Chef Plum laughing) - That makes total sense then.
I wanna try this pizza.
Can I go check it out?
- We absolutely can.
- Let's do it.
Cheers.
- Cheers.
(upbeat music) - I'm a giant pizza fan, but I think really important especially with New Haven style pizza like you're talking about is the dough.
What do you do differently with your dough?
Do you let it ferment overnight?
- [Pat] Overnight.
I've always found is the best way.
It gives it a chance to rise.
- Yeah.
- And kind of settle in.
- Yeah, one of the cool things about letting your dough sit overnight like that, that extra fermentation actually makes the dough easier to digest.
Therefore, making the pizza not feel as heavy in your stomach so you can actually eat more of it.
- I actually didn't even know that.
(Chef Plum laughing) - [Chef Plum] New Haven pizza versus like a New York pizza.
What's like the blatantly obvious differences?
- [Pat] Its real thin crust is the big thing.
So, - [Chef Plum] Yeah.
Yeah.
And it cooks really fast in the oven, right?
- [Pat] Five to seven minutes you can have a pizza outta the oven.
- [Chef Plum] Nice.
This looks phenomenal, Jeff.
This is this is amazing.
I mean the size of this pizza.
Well, I'm not gonna stare.
I want taste it and you're gonna taste it with me.
- [Jeff] Dig in.
- Wow.
What really brings this together for me, the meatballs on here.
The meatballs and ricotta go so well together.
What a great pie!
Crispy on the bottom.
A tiny little bit of that charred crust.
Typical New Haven pizza.
This stuff is killer.
- We do different specials every single day.
Pat comes up with some great things.
Who knew an Irishman can make great pizza, right?
- The sauce on here.
Awesome.
With all those peppers, really makes a savory kind of under note in that pizza, which is great.
But what we do have, it's probably fun for kids also.
You're brewing root beer.
- [Jeff] Absolutely.
The Wellington's old style root beer recipe I came up with years ago.
- That's really good.
That's really good.
- [Jeff] The only dessert we do is a root beer float.
We gotta have 'em make one for you before you guys leave.
And it's it's old school.
I mean, everything here is old school.
The whole point of what we're doing is is I say we're bringing history back to Bridgeport from grain to glass, one sip at a time.
(upbeat music) - What a great time out here in Bridgeport, hanging out at Brewport.
I'm gonna come back and check this place out probably later on today.
Anyway, guys, join us next week right here on - Restaurant Road Trip.
(upbeat music)
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