C. H. Evans Brewing Company at the Albany Pump Station, Albany’s premier location for food and hand crafted beer. With up to 10 in-house brews to choose from, The Pump Station is sure to have something for every beer lover.  Experience the history and atmosphere that makes the Albany Pump Station one of Albany’s most unique venues!  The space is simply amazing. Additionally,  cocktail parties with passed hors d’oeuvres can be arranged for up to 200 people.

C.H. Evans Brewing Company at the Albany Pump Station has a varied menu that ranges from American Pub food to comfort food and BBQ as well as many upscaled and eclectic dining choices. They even have a gluten free menu.

All of the beers we serve here are brewed in house on our 10-barrel American- made brewery. The “hot side” or actual brewery is located on the first floor, consisting of a mash/lauter tun, brew kettle, grain mill, heat exchanger and various pumps and pipes this is where our dedicated brewing staff crafts our fine beers.

The fermentation area, or “cellar”, is actually located upstairs behind the bar. Immediately about the bar are 6 of our 7 10-barrel serving tanks and behind them are all of our fermenters. Some perspective; 10-barrels is equivalent to over 2500 pints of beer. In 2012 we produced over 250,000 pints of beer. That’s almost 700 pints of beer a day!!

Some menu items from C.H. Evans Brewing Company at the Albany Pump Station

Home Style Meatloaf
Locally raised, grass fed beef topped with mushroom gravy. Served with mashed potatoes and sautéed vegetable

Pan Roasted Diver Scallops
Stuffed with lump crab meat, over lobster sherry cream sauce, served with ric e pilaf and sautéed vegetable

Choice ground beef, rice an d imported Roman o cheese rolled in fresh cabbage leaves, slow roasted with house marinara and served with pierogi

Asiago Fettuccini Alfredo
Broccoli, mushrooms, sun dried tomatoes, and asparagus tossed in a light asiago cream sauce.

Beer – battered Fish & Chips
Flaky Atlantic white fish, dipped in Pump Station beer batter and deep – fried to a crispy, golden brown. Served with French fries, tartar sauce, coleslaw and lemon.

Lobster and Shrimp Macaroni and Cheese
Maine lobster meat and Gulf shrimp sautéed in a seafood Alfredo, tossed with pen ne pasta and topped with crunchy herb bread crumbs. 13 Striped Cheese Ravioli – Sautéed with garlic, olive oil, vine ripened tomatoes, roasted yellow peppers, spinach and a hint of basil pesto.