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Oklahoma City welcomes first brewpub.

The new Bricktown Brewery, a $1.5-million brewery and restaurant. is set to open this fall as Oklahoma City's first brewpub.

"The brewpub is one of the hottest trends on both coasts," said Bryan Jester, an owner and manager of Bricktown. "Oklahoma is a natural for this type of facility because beer is so popular, and Bricktown provides such a perfect setting for the tradition of beer brewing."

In addition to the beer, a high-quality restaurant is planned, Jester said. Randy Pentecost, former executive chef of the Water-ford Hotel in Oklahoma City, will hold the same position at Bricktown, according to Jester.

The brewpub is housed in a 1901 building just east of the city limits.

"We're aiming to open in October," Jester explained. "We're taking the time to ensure that this is a first-class operation all the way, and one that will prove a real boon to [the area's] tourism."

With Karl Strauss assisting on recipe formulation, Bricktown will offer five beer styles, including Copperhead Amber Ale, Santa Fe Rail Ale, Land Run Lager, Red Brick Ale. and Bison Weizen.

"Since we're brewing on premise, we'll have complete control over quality and production and will serve the beer on tap," reported Luke DiMichele, Bricktown's new head brewer, who earned a degree in fermentation science from the University of California-Davis.
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Title Annotation:Bricktown Brewery
Publication:Modern Brewery Age
Date:Sep 7, 1992
Words:220
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