Monday – Saturday: 11AM – 11PM
Sunday: 10AM – 11PM (Brunch 10AM – 2PM)
Established in 1995, Stewart’s Brewing Company is New Castle County’s first brewpub; a 150 seat full service restaurant with a 30 seat full service bar. Newly renovated to celebrate our 20th anniversary, Stewart’s blends the classic American pub with our brewery and flare for exotic food. We feature a wide array of classic gastro-pub fare, wild game and continental cuisine. Full menu is available from 11am until closing every day. Families are welcome. Our medal award winning brewery is second to none in the First State. Beer starts with six full time ales and adds over 40 rotating seasonal brews to keep things interesting all year. We brew American, German, English, and Belgian style ales and lagers. Stewart’s atmosphere is casual with plenty of televisions to watch the big game. English style darts and NTN trivia to test your wits. It is our goal to provide the best hand crafted beer, fresh food, and impeccable service.
Al Stewart is the working owner at Stewart’s. He enjoys the challenge of running a brewpub and believe owners should be hands on with the business. He is a local, born in Delaware, and graduated from the University of Delaware. He has strong bonds to the community and patrons. His love of beer and food has lead Stewart’s in a dynamic direction. The beer has never been better and the diversity in the beer menu is only equaled by the diversity in the food menu.
Chef Dan Dogan was born and raised in the Detroit area. Upon graduating from culinary school at Walnut Hill College & Restaurant School, he interned at La Petite Auberge in Epernay, France. Returning to the states, he became sous-chef at L’Auberge in Wayne, PA. After six years as chef-de-cuisine for the Doubletree Group, Dan ran the kitchen facilities at the Sheridan King of Prussia Convention Center. Moving to Delaware, Dan joined the 1492 group of restaurants, most notably with the Columbus Inn. Dan has been at Stewart’s since 2010.
Our Brewing Process
Most of our brewery is visible from the restaurant and you can often see our brewers hard at work throughout the day.
We begin with water, which brewers call “liquor.” Each of our brews starts with 290 gallons of water, which is heated in the Hot Liquor Back (HLB). We treat our water chemically to ensure that its pH balance and mineral content are aligned with the water you’d find where each style originated.
Next come the finest malted grains, mostly barley imported from England and Germany. These grains are lightly crushed by the grist mill, exposing the inside of the kernels. These crushed grains are fed though the wall by a small conveyor (the auger) into the mash tun. Small jets of water are injected from the HLB into the mash tun as the grain falls. The mash now has an oatmeal-like consistency. During the mash process, the starches in the grain are converted into fermentable sugars, which will later be fermented by the yeast. After a 60-minute rest, we begin gently spraying water on top of the mash while drawing off the sweet sugar solution, called “wort.”
The wort is drained into the Copper Kettle/Whirlpool (C/WP). That’s the brick-lined kettle with the trap door in it. As we begin heating the wort, we engage a whirlpool pump to ensure even heating, as we want the wort to boil only when the kettle reaches full capacity. Pelletized hops are added to the kettle at certain intervals to achieve bitterness, flavor and aroma in the finished beer. After a one-hour boil, the burners and whirlpool are shut down to allow the spent hops and coagulated proteins to settle to the bottom. We then pump the clear wort out of the kettle, leaving the spent material in the bottom.
Our Hop Percolator (HP) is a piece of equipment unique to English brewing systems and rarely seen in America. Whole-leaf hops are combined with hot water from the HLB and allowed to sit for several hours, extracting the flavors to make a hop tea. As the clear wort is pumped from the kettle in to the fermenter, is passes through the hop percolator, forcing the hop tea into the fermenter and straining the wort.
Once in the fermenter (FV), active yeast is pitched into the wort. The yeast metabolizes the sugars, giving off alcohol and carbon dioxide as byproducts. This fermentation process takes anywhere from two days to three weeks, depending on the style and strength of the beer being produced.
After fermentation, the beer (it’s beer now, not wort) is transferred into a conditioning tank (CT). Conditioning allows any remaining yeast to settle to the bottom as the flavors of the beer smooth out and mature. The process can take as little as three days for some ales or more than two months for some lagers!
Finally, the beer is transferred to a serving vessel (SV). Some of our beers are filtered on the way, but many remain unfiltered to preserve the maximum flavor profile. Once is the serving vessel, carbon dioxide is injected into the beer to achieve the proper carbonation. The serving vessel is then connected directly to the taps at the bar!
Originally designed to produce English-style ales, our brewery was fabricated in England by Peter Ausin & Partners. A 7-barrel brewery was matched with four 7-barrel open fermenting vessels and eight serving tanks in 1995. We began with four English-style ales and soon felt the public’s need for more. We added two 14-barrel open fermenters and two 14-barrel conditioning tanks in 1997. We’ve added custom lids to the fermenters to branch out with new yeasts and modified the brewery to brew lagers as well as ales. Over the years, we have brewed American-style ales and lagers, Belgian-style ales, German-style ales and lagers, and of course, English-style ales. Fast forward almost two decades and we try to brew at least 40 styles each year.
Stewart’s is proud to be a member of the Delaware Brewers’ Guild, as well as several national organizations. We enjoy partnering with other local breweries for special events and collaborative brews. Delaware’s great breweries, wineries and distilleries have raised our state’s image in the world of craft beverages and we strive to bolster that community as a whole.