The Rusty Rail Brewing Company in Mifflinburg currently encompasses 50,000 square feet of a 250,000-square-foot brick building that had a rich history in the manufacturing industry. Originally built in 1911, the building at one time was where buggies, carriage bodies, gears, axles, and automobile bodies were assembled. In 2013, two brothers, Paul and Eric John of Ritz-Craft Corporation, a home construction company, had a vision to turn the dilapidated building into a destination brew pub, and for the next two years, the building underwent extensive renovations.
Paying homage to the building’s history, much of the wood and sheet metal were repurposed, adding unique decorative accents throughout the restaurant. The old subflooring was recycled to build the staircase up to the second story, and assembly-line chains were cut and used to support the staircase handrails. The building’s original bank safe was converted into the wine vault, and three Model TT Ford trucks that were originally built in the building are on display.
“We refurbished them so they are in working condition,” explains Myles Biggs, marketing director.
Inspired by the railroad line that once ran to the factory, large murals depicting the history of the building and the railroad adorn the walls. Skillfully crafted door handles were made from rail spikes, and railroad ties were transformed into bar footrests.
Opened in 2015, the Rusty Rail Brewing Company, located at 5 North 8th Street, is a 15-barrel (450 gallon) brew house that produces up to 8,000 barrels of beer per year. Equipped with a 12-spout GAI rotary bottling system, the brewery also has the ability to fill 3,000 bottles per hour.
The Rusty Rail has four flagship beers — Blue Collar Blonde Ale, Trail’s End Pale Ale, Rail Spike IPA, and Wolf King Warrior Imperial Stout. In addition, there are four seasonal brews —Blue Collar Raspberry Blonde, NOktoberfest Blood Orange Rye Ale, Snow Flyer Hazelnut Chocolate Porter, and Swing Tree White IPA with Apricot. Other experimental brews on draft in the pub as part of the Side Track Series, where recipes are tested before wholesale distribution, include the Mango Habanero IPA, Maple Pecan Imperial Brown, and Plums Up.
The Rusty Rail may have as many as 16 beers on tap. Enjoy a sampling flight at the bar or fill your growler-to-go. Every Thursday is discounted growler fills, $8 for 64 ounces and $4 for 32 ounces for any beer on tap, all day long. Limit two per person. The beer also is available by wholesale at distributors across Pennsylvania and New Jersey.
The restaurant features an outdoor beer garden with Bavarian-style picnic tables, a main dining room and full bar on the ground floor with seating for up to 300, a game room on the second floor with two Brunswick pool tables, foosball, shuffleboard, darts, four video game tables, six large-screen TVs, an additional 100 seats, and a full-service bar.
Also on the second floor is a mural lounge with leather chairs and a couch, as well as a private event facility available for holiday parties, community functions, and wedding receptions for up to 300 guests.
A separate entrance and elevator provides privacy for guests who book the event facility. It is a truly complete wedding venue that features a great room and chapel, so couples can get married and have the reception on-site. It also offers separate bride and groom rooms, eight suites on the third floor for the wedding party to stay overnight, and, of course, great beer and food.
“The main idea for the food at Rusty Rail is to take a fine dining twist on traditional pub fare,” says Biggs.
Serving lunch and dinner Wednesday through Sunday, some unique menu items include grilled prawns, crawfish nachos, pale ale steamed mussels, elk burger, smoked brisket, cedar plank salmon, pork osso bucco, tropical chutney chicken, cider brined pork t-bone, jumbo lump crab cakes, and cheesesteak spring rolls.
“One of the things I like to put on the menu are dishes that you would never make at home or necessarily want to attempt at home,” says executive chef Matt Lambert. “Stop in for our Sunday brunch and try our tiramisu-inspired French toast, breaded with granola and graham cracker crust and served with triple Dutch chocolate gelato and mascarpone.”
Mimosa and Bloody Mary flights also are available for brunch.
Coming in February, the Rusty Rail will be introducing a new winter menu that will include dishes such as venison meatballs, Thai pot stickers, Zinfandel poached pear salad, Panko encrusted ravioli, chili cheeseburger, and cheesy bratwurst.
Reservations are highly recommended.
“At our busy times, the wait could be an hour and a half,” explains Biggs.
Every other Friday night, Rusty Rail Live invites local and national acts to play live music on the stage in the main dining room. Ticket prices vary depending on the show and are available online through rustyrailbrewing.com.
Upcoming events at the Rusty Rail in February include a Wedding Expo on February 12 where brides meet with vendors and get a tour of the Rusty Rail event facility. Tickets are $5 and include hors d’oeuvres and a craft beer sample.
Book your romantic Valentine’s Day Dinner (February 14) at the Rusty Rail. A special menu is available with select new dishes, and tickets are $55 per person and include tax and gratuity.
For more information, visit rustyrailbrewing.com or call (570) 966-7878 to make reservations.
For a special recipe for Rusty Rail Braised Pork Osso Bucco:
Pork hind shanks, 12-14oz each – 4 each
Kosher salt, fresh ground black pepper – to taste
Olive Oil – 1 oz
Fresh rosemary & sage – 1 sprig each
Celery (coarse chop) – 1/2 cup
Carrots (coarse chop) – 1/2 cup
Whole peeled canned tomatoes – 14 oz
Garlic cloves, whole – 4-6 each
Lemon (zested) – 1 each
Fennel seed (whole) – 1/2 tsp.
Whole black pepper – 1/2 tsp.
Beef stock – 2 cups
Chicken stock – 2 cups
Season pork shanks liberally with salt and black pepper. Preheat a heavy low-sided pan. Place 1 oz olive oil in pan and sear pork shanks on all sides until heavily browned. Transfer pork shanks into a deep baking dish/pan. Place the onions, carrots, celery, canned tomatoes, spices, and herbs over the pork. Add the beef & chicken stock. Pork shanks should be 3/4 covered with broth. Cover pan with a tightly fitting lid or foil. Place in a 325 degree oven for 3-4 hours. Pork should be tender & falling off the bone, cook more if needed. Carefully remove pork from pan, keep warm. Strain braising liquid into a sauce pot. Add diced vegetables and bring to a simmer. While at a simmer whisk in the roux to thicken, allow to simmer for 20 minutes. Season to taste. Place sauce over hot osso bucco. Serve with your choice of starch. Risotto, Mashed potatoes/yams. Garnish with freshly chopped gremolata.
Sauce:
Braising liquid, strained – 24 oz
Shallots, fine dice – 1/4 cup
Celery, fine dice – 1/4 cup
Carrots, fine dice – 1/4 cup
Roma tomato, fine dice – 2 each
Roux (50% butter & 50% flour_ 3 TBS.
Kosher salt and fresh ground black pepper – to taste
Gremolata:
Lemon zested – 2 each
Parsley, Italian – 1/2 bunch
Garlic, clove – 1 each
Zest lemon with a fine sharp grater. Chop parley leaves, coarse. Chop garlic clove, coarse. Combine all ingredients and chop to combine. Place on pork osso bucco as a garnish.
