Brett McCrea and Chad Campbell knew their 16 Mile Brewery beers had gained plenty of traction at home in Sussex County. “But we needed that proverbial church for people to become familiar with us upstate,” McCrea says. When they found Stone Balloon Wine House owner Jim Baeurle, a perfect marriage was made. In September, the iconic Balloon became the 16 Mile Taphouse, and beer took center stage—both 16 Mile’s standards and specialty brews, as well as craft brews from around the world. There’s still a great program of mid-priced wines, and chef Sean T. Howell continues the tradition of great food—apps like Southern-fried duck confit, entrées like seared venison loin with green beans, demi-glace, fried potato and beer spaetzel, and more conventional fare. “It’s only just begun, so we’ll see where it goes,” McCrea says. Says Baeurle, “We think we achieved our goal of combining an award-winning restaurant with a great brewery. (266-8111, 16miletaphouse.com)
