All Roads Lead to The Ruck

If you like craft beer, you must get to The Ruck.
#GetRuckedTroy, #EnjoyTroy, #CraftBeer

From my home in Somerset, NJ, the Adirondack Park is about 350 miles north located in "upstate" New York. This is a trip I have made countless times before and it can be rather boring and monotonous. I can recite from memory all the landmarks that I pass along the way as I drive north. I first cross Route 78, then Route 80, Route 23, and then pass through Mahwah before crossing the state line at my hometown of Suffern, New York. Then it's on to Harriman, New Paltz, Kingston, Woodstock, Catskill, Albany, Troy, and on and on and on. It's not a trip I specifically look forward to but the reward has always been an outdoorsmen's paradise at the end of the line. Mid-way between my home and the Adirondacks, I discovered a craft beer lovers paradise called The Ruck, which has made my 5-hour trip something to look forward to.

The Ruck, located in Troy, NY in an urban barn of a building, is advertised as the "Capital District's Premier Craft Beer Destination" and with good reason. Owned by David Gardell, The Ruck derives its name from the sport of Rugby. In the parlance of rugby, a ruck is a tightly packed group of people contesting for the ball. Well, if you find yourself contesting to find a warm and hospitable place that serves some of the best craft beer in the North East, get over to The Ruck. As I walk in the door, I am immediately hit with the aroma that only an old bar with character could have; the kind of character that a bar acquires after years of serving up good food and drink to locals and travelers alike. Tap handles decorate the ceiling in between old wooden beams and exposed ductwork, longboard shuffleboard is in the back and an open view kitchen is off to the side. The weathered wooden floors creak and crackle under my shoes as they have been doing for decades to the high and the low of Troy society. On any given day you may find tradesman, gamblers, politicians, students and faculty from RPI, families celebrating birthdays, lawyers, rugby players, yoga practitioners, and more. It is commonplace to see employees of The Ruck on their day-off eating, drinking, and celebrating. The staff makes a point of assuring all are welcome and all are comfortable.

Mr. Gardell appears to have done a masterful job of hiring people who share the same passion he has for serving quality craft beer. Under his direction, a handful of employees have achieved Level 1 Cicerone certification. Cicerone certification is to the beer world what Sommelier certification is to the wine world.  It recognizes those certified as highly knowledgeable in selecting, acquiring and serving beer. It is no small task to understand and be familiar with the many styles, flavors, and nuances of craft beer. Dave is currently pursuing advanced Cicerone certification which has only awarded two certifications in New York and twenty-seven worldwide.

When I find myself in craft beer bar, I want to be educated on what is on tap and all the little details of the beer and its properties. For instance, what is the ABV(alcohol by volume), IBU(International Bitterness Unit), what style is the beer, is the beer hoppy, how is it selling, what is the bitterness, etc. At most other purported craft beer bars, I don't get a sufficient answer. At The Ruck, I get my answer and much more. I asked Mr. Gardell to explain exactly what IBU is and he did an AP Chemistry brain dump on me and explained on a molecular level how a beer gets its bitterness. Dave and his staff have a very high understanding of craft beer.

At last count, The Ruck was serving beer from 28 taps, 11 bottled, and 13 canned beers. Although the list of beers is constantly changing, the selection is often representing the best breweries from across the United States, Canada, and Europe. A quick glance of the taps reveals beers from Hill Farmstead and Van Trapp breweries from Vermont, Brooklyn, Six Point, and Newburgh breweries from New York, Allagash and Main breweries from Maine, Founders All Day from Michigan, and Kulmbacher Kapuziner Weissbier from Germany just to name a few. On occasion, they will have a "Tap Takeover" which is a promotional event where most or all of the bar's taps will be pouring different beers from the same brewery.

It's worth noting, The Ruck always seems to have one or more offerings from the Hill Farmstead Brewery. Hill Farmstead is part of what I call the holy trinity of Vermont Craft Breweries that include The Alchemist, Lawsons Finest Liquids, and Hill Farmstead. All three breweries are making world class beer but distribute mainly in the state of Vermont only. For The Ruck to serve beer from any one of these breweries is quite the score.

While I was at The Ruck, I also had a delicious lunch consisting of Deviled Eggs, Buffalo Wings and Fried Pork Belly with Lime and Sour Orange Mojo. The Executive Chef, Rachel Mabb, educated at the Culinary Institute of America, is serving food that matches up real well with the eclectic character of The Ruck. The usual pub fare of burgers, wings, flatbreads, grilled sandwiches(chicken, meat, fish), and salads are available, But, you will also find Singapore Noodles, Empanadas, Falafels, and a wide assortment of vegan offerings. It seems apparent that the servers behind the kitchen have the same passion as the servers behind the bar.

Do yourself a favor and get to The Ruck! Tell them the Bauer boys sent you.

The Ruck
104 3rd St
Troy, NY 12180