LOCKPORT — A team of new managers officially opened the doors to Big Ditch Brewing Company on Thursday, offering new brews and menu items created specially for the Lockport location.
The seating for 250 guests across two levels of the renovated Historic Post Office building is sure to keep the pub’s 75 managers and staff hopping.
Zach Russell, kitchen manager, celebrated his birthday on opening day. A resident of Grand Island, Russell said he was attracted to working at Big Ditch because it has become a prominent name in the local hospitality industry and he is interested in expanding his knowledge. Russell brings his experience handling wedding business for the Buffalo History Museum, and also working at the Lafayette Hotel.
“Any time you can start with something new is really good,” he said of the location. “We can have some fun and really do something. It seems like everybody in town is excited.”
That includes his coworker Kat Robbins of Newfane. She joined Big Ditch as a bar manager after 15 years with another brewery. Robbins said she appreciates the historic connection the company has with the Erie Canal. She also said she appreciates how much progress the craft beer movement has made.
“It’s crazy to see all the amazing beers, and to see how far it’s come,” she said. Robbins said she also likes seeing the view from Big Ditch’s spacious windows. “I know nobody wants to hear about snow,” she said. “But watching it snow while you’re in here was really beautiful.”
Lockport resident Michael Leggett, the brewery’s assistant general manager, is enjoying bringing his hospitality experience to his own backyard. He previously worked in Wegmans restaurant foods department and for Delaware North at Hamburg Gaming.
The team is rolling out distinctive taproom temptations from the food and beer menu, along with traditional favorites. Brand new from Big Ditch are starters like blistered shishito peppers; sriracha mussels; and sticky hog wings from mini pork shanks. New sandwiches include a marinated steak gaucho grinder with chimichurri; and a Seoul fire chicken sandwich done Korean barbecue style.
Owner Matt Kahn said the new Escarpment Pilsner, brewed with New York state cascade hops, will be a Lockport exclusive. The Lockport Extra Special English pub ale is described as “bready” with a bitter bite. A new hazy IPA called Hoodledasher is named after a group of canal boats that are tied together. Carrot Cake is a beer with vanilla, brown sugar, ginger, cinnamon, and carrot juice added. Patrons will be able to ask for tastes of drafts at the bar, or purchase by the glass or growler.
The brewery served nearly 500 patrons during its soft opening and private events last week in order to troubleshoot operations, said Kahn.
Located at 1 East Ave., Big Ditch Brewing is open from 4 to 10 p.m. on Mondays, Wednesdays, and Thursdays; 11 a.m. to 11 p.m. on Fridays; noon to 11 p.m. on Saturdays and noon to 8 p.m. Sundays. It’s closed on Tuesdays.