![]() ![]() Komsic signed up to helm aptly-named Ghost Brewing Company, a new venture backed by spectral owners and investors who prefer anonymity for now. As it turned out, some folks already had plans for the equipment. While playing darts at Great South Bay Brewery, Komsic joked, “What’s it cost to rent that monster?” referring to equipment tucked in a section of the sprawling facility and formerly used by Fire Island Beer Company. He thought about would have the space and the system to fulfill his needs. ![]() “I really can’t tie up the fermenters with that and there’s not much physical space for actual wood barrels. “At the Brick, I could probably do one or two barrels a year,” he said. After nearly a decade, Komsic felt the need to do more and push the boundaries of his beer outside of BrickHouse. He worked his way up to having more direct input creating recipes and overseeing production before becoming the resident brewmaster. In 2010, Komsic got his foot in the door at BrickHouse in the kitchen as the pub’s “fry guy.” It allowed him to transition into craft beer, eventually completing an apprenticeship under the then-brewers. His ambition is to start a barrel program, aging different beers in wood barrels and creating Lambic-style blends lead him to join the soon-to-be-open Ghost Brewing Company. ![]() Paul Komsic, longtime head brewer for Patchogue’s BrickHouse Brewery, is leaving for an opportunity to flex his creativity on the burgeoning Bay Shore craft beer scene. But when a brewer, who has seemingly settled down, making beer for the oldest brewery on Long Island, decides to pull up stakes and move to a new venture, the transition is noteworthy. Boundaries are tested, recipes altered and brewers often journey through several establishments before finding one place to call home. ![]()
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