IBU Brewing

Mike began brewing in 2002 under the guidance of Saul Kleinberg, owner of the new Griffin Hill Farm Brewery, in Onondaga, New York. He instantly fell in love with the art of the brewing and brewed constantly, while he wasn’t working his day job, as an engineer.

He began to seek out information about how to improve his process as a homebrewer, as his training had drilled into him. He could only find books available to him, mostly dull and dry. He longed for classes which would teach him a using hands-on approach. This is where the idea for IBU Brewing was born.

Mike wanted to offer homebrewers the opportunity to learn about the process of homebrewing with other people in a hands-on atmosphere, from experts in each discipline. He wanted to introduce people to the art of homebrewing without the commitment to purchase the equipment first.

His wife, Lauren, encouraged him to open the brewery after years of dreaming. Mike apprentised on the Gordon Biersch system to learn professional brewing and built a lasting friendship with many brewers and other people in the industry.


Copper City Brewing Company

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Copper City Brewing Co. is a farm brewery and tasting room located in Rome, New York. Co-founders Danny Frieden and Eric Daniels brew IPAs, stouts, porters, Belgians and blondes as well as specialty beers. Copper City also sells wine from local wineries and light fare such as cheese plates.


Foothill Hops

Founded in 2001, Foothill Hops has been providing hops to home brewers and small breweries for many years. When home brewers came looking for grains and equipment, we decided to open a home brewing shop. Our gift shop has evolved into a specialty foods store with a focus on local products. We are especially proud of our expanding line of specialty food products. We are also working on a new dream of having our own mini-nano brewery. Watch that evolve over the next several months.

In 2010, Empire Brewing Company began using our Cascade hops in the Empire State Pale Ale, the first all NYS Hops beer on tap year round. When Good Nature Brewing Company started using our hops in their signature beers in 2012, we were happy to see that our longstanding goal of NYS labeled beers and farm breweries was finally underway.


Griffin Hill Farm Brewery

Griffin Hill Farm Brewery is a hop farm and brewery-in-development located in the Town of Onondaga, NY, just a few miles south of Syracuse. Started in 2013, we grow thirteen varieties of hops on our family farm and craft beers in which they shine.

At Griffin Hill, our farm is our brewing landscape, providing both ingredients and inspiration. With a nod towards the history of hop growing in Central New York, we grow the highest quality hops using organic practices. From the hop yard… Ultra, Rakau, Columbus, Centennial, Liberty, Magnum, Perle, East Kent Golding, Fuggle, Cascade, Willamette, Chinook, and Newport. These new world and old world varieties provide us with an incredible array of aroma and flavor for brewing delicious farm-brewed beer.

Hops are not the only home-grown ingredient that helps Griffin Hill arrive at inspired farm-brewed beer. Our brewing landscape provides us with a little something sweet as well. Our woods are full of maple trees. In winter, while our hops are dormant, we collect sap from our maple trees. Griffin Hill’s Sap Series features beer brewed with maple sap in lieu of water.

Griffin Hill’s multi-generational family team is combining its talents to create truly local beer. We are thrilled to offer our beer for sale starting in 2016.

Griffin Rd., Onondaga Hill, NY 13215


Willow Rock Brewing Co.

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On Black Friday 2015 Willow Rock Brewing Co. opened its doors. Brewers and co-owners Rockney Roberts and Kevin Williams had stocked up on beers such as Batch 1, a crisp hoppy blonde ale; IPA (later to be named Secret); a brown ale named Jim; and a pale ale called Orange 44. With Kevin and Rockney’s years of brewing together, their partnership had crafted a flavor profile for clean, crisp, quality American ales.

Kevin and Rockney first met as a young hockey player and a zamboni driver at the Twin Rinks in Cicero, New York. Later, they became friends after coincidentally becoming college roommates. On time off from school, they traveled with friends along the East Coast, discovering great beers and breweries. Kevin was the lead man for selecting brewery destinations, while Rockney started crafting the brewery’s future flavor profile.

“When we began the process of opening up this business we wanted to differentiate ourselves from what was going on in Syracuse and get unique takes and ideas behind some classic styles,” Kevin says.

“We wanted to gain a solid knowledge of styles and then experiment from there,” Rockney says. “For instance, our Secret IPA blends techniques from West Coast, East Coast and Northeast-style IPAs to create an homage to all the different types of IPA made in America. There’s nothing inherently experimental about this, but when you start to make saisons with lavender and hibiscus, you’re branching out a little bit more.”

“There’s nothing inherently experimental about this, but when you start to make Saisons with lavender and hibiscus, you’re branching out a little bit more,” he adds.

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When Kevin received a brewing kit for Christmas one year, he quickly fell in love with brewing and started recruiting friends – Rockney quickly took up the hobby. From the beginning, they took the craft seriously, educating themselves about the details in creating high-quality beers and a brewery business. Kevin loved the process and the social aspect while Rockney dug into the science and creativity.

“One of my favorite things is seeing the smiles on people’s faces when they’ve tasted something they like,” Kevin says. “It may be corny, but it’s the end game of a great brew day and taking proper care of the entire process from start to finish.”

“Brewing is equal parts art and science and being able to creatively tap into both is the allure of being a brewer. There are thousands of unique and interesting herbs, spices, fruits and flavors just waiting to be folded into a good beer,” Rockney says. “For all the excellent brewers and beers out there, there’s still a lot of room for exploration and that’s very exciting.”

Willow Rock-foosball

In 2009, the drafts of their first business plan started to take shape. That year, Rockney met an audacious businessman in the Buffalo, New York, area, who starting planting hops for a farm that would eventually be harvested for the future brewery. In 2011, Kevin and Rockney traveled to Denver, Colorado, to purchase their three-barrel brewing system.

The next steps were the hardest, as the two brewers searched for a building.  In wasn’t until 2014 that they finally signed a lease for the 115 Game Road location in Syracuse, New York. With its glass-enclosed tasting room, anti-slip tiles, large floor drains and radiant solar heating, it was the ideal facility to start their brewery. The name Willow Rock manifested through Kevin’s last name, Williams, and Rockney’s first name.

“We want to help bring more great beer to Syracuse.  The dream of brewing is to make a quality product that people love to drink and that’s the goal we set for ourselves with every beer we make,” Rockney says.

“I wanted to share my craft and my passion with people.  I always loved brewing and sharing my beer with friends and family,” Kevin says. ” I wanted to take the next step, making something that I loved doing my profession and share it with more people.”

Willow Rock Brewing Company Sign

In the July 2016, the brewery started distributing kegs to local Syracuse bars and restaurants and as of August 2016, the brewery had been licensed for brewing for a full year and served 40-plus batches of its signature and seasonal brews.

“It’s such a great area to live in with so much character,” Kevin says. “It would be great when people think Willow Rock, they think Syracuse, and when people think Syracuse, they think Willow Rock.”

“Our overall goal is to be part of a great Syracuse beer scene and we’re just starting to find ourselves getting in the mix,” Rockney says. “We want Syracuse to become an East Coast destination for great beer.”

Willow Rock-rockney

Already looking to expand, Willow Rock Brewing Co. is following a well-worn path from local to regional brewery and the owners look forward to bringing packaged products to all corners of New York state.

“Brewing is about being creative and we want that to come through in our products,” says Rockney. “Every brewer is a beer drinker too and we want to push the envelope to make new and exciting beers alongside approachable interpretations of well-known favorable styles.”


Red Hawk Brewing

Belgian Style Ales crafted with the finest quality ingredients. Red Hawk Brewing is sure to please even the most discerning palate.


Fulton Chain Craft Brewery

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The Fulton Chain Craft Brewery is a New York state farm brewery founded in 2014 by Justin Staskiewicz and Richard Mathy. Its goal is to use locally sourced ingredients to give its customers a truly Adirondack beer experience. With up to 10 different beers on tap, there is a great chance you are going to fall in love with at least one of them. Stop by for a pint and enjoy the brewery’s Adirondack tap room. Cheers!


Henneberg Brewing Co.

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Henneberg Brewing Co. is a Farm Brewery that grows hops, barley, and malts their own barley. It doesn’t get much more local than that! I don’t have shiny equipment, I don’t have fancy investors, I’m a one person business, everything I use: I’ve built or made, I grow hops, I malt barley, I make my own tap handles, I grow many other ingredients for my beers, I make GREAT beer, and I do it all by myself!


Seneca Street Brew Pub

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Seneca Street is a local craft brewpub specializing in using New York ingredients and serving New York beers.


WT Brews

WT Brews - Baldwinsville, NYWT Brews is a microbrewery located in Baldwinsville, New York.

As a New York State Farm Brewery, WT puts its focus on local ingredients to handcraft all of its beers – including growing our own hops at WT Acres farm.

WT Brews prides itself in brewing high quality, handcrafted beer that supports local agriculture and community while showcasing the best of New York.


Empire Farm Brewery

The 40,000-square-foot building allows Empire Brewing Co. to keg and bottle its craft beer for regional, national and international distribution.

The farm is being cultivated for barley, lavender, vegetables, herbs, honey, fruits and, of course, hops. These crops are being used in Empire’s award-winning ales and lagers, as well as the food preparation at both the Cazenovia and Syracuse locations.

Madison County’s newest agritourism destination is open Thursday through Sunday. The kitchen is open from 11:30 a.m. to 9:00 p.m. and the bar is open from 11:30 a.m. to 11:00 p.m.

Empire Farmstead-bluesky


Stout Beard Brewing Co.

Ask for us at your favorite pub!

We are a New York state farm brewery specializing in the deeply complex and endlessly varied stout style of ale. We are currently a “distribution only” brewery so ask for us in your favorite pub or restaurant!


Woodland Farm Brewery

From the pioneers of the Leatherstocking era to the outdoor enthusiasts of the modern Adirondacks, upstate New York has a great tradition of adventure.

The craft beverage renaissance happening in Central New York celebrates its own traditions, namely its roots in hop farming.

Woodland Farm Brewery just outside of Utica taps into all of the above, embracing experimentation with its primarily homegrown beers.

Co-founders AJ Spado, Keith Redhead and Nick Natishak wanted to combine their passion for brewing with an appreciation of Central New York’s history as turn-of-the-19th-century hop king. They established Woodland and captured the essence of Brew Central, America’s Craft Brew Destination.

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“We wanted to be involved in the brewing process as much as possible,” Spado explains. “Just like a winery grows its own grapes, we think it’s important to produce our own ingredients.”

The hop yard is a work in progress, but the young brewery already employs local maple syrup, honey and even dandelions in its brews, some which are aged in barrels made by a nearby cooper.

“We’re not just pumping out the same beers,” Spado says. There are up to 12 on tap in Woodland’s tasting room. “We’re always trying new styles and using as many New York ingredients as possible.”

It’s paying off, as you’ll often find the sun-soaked patio at Woodland’s tasting room full of craft community members of all ages from near and far. Of course, Woodland invites Utica-area food trucks to serve the patrons in this laid-back atmosphere.

As part of the just-launched Heart of New York Craft Beverage Trail, Woodland plans to eventually offer tours of its hop yard and brewery so they can walk patrons through the entire handcrafted process the owners love so much.

You can visit the traveler and dog friendly tasting room from noon to 9 p.m. Tuesdays, Wednesdays and Thursdays; 11 a.m. to 10 p.m. Fridays and Saturdays; and noon to 8 p.m. Sundays.


Local 315 Brewing Co.

We grow several varieties of hops right on our farm to use in our craft creations.  Keeling it local in the 315.


Green Wolf Brewing Co.

Justin Behan adapted his love of brewing and history to contribute to the community, filling an empty Main Street storefront while making great beer at Green Wolf Brewing Co.

His love of hop history promises a little of the past goes into every pint he makes using the latest tech and old-school techniques like grinding regionally-sourced grains by hand … or feet, rather. His modified stationary bike processes the ingredients with the most local source possible – himself.

As a New York licensed farm brewery, Green Wolf sources most of its ingredients from the immediate area – even aging one ale in discarded bourbon barrels from a local distillery. That gives Justin’s German- and Belgian-style brews a flavor that you will only find in Central New York.

Check out more of our “Stories on Tap” webisodes.

Justin: New York state, not only was hops king in New York state this used to be the brew central of the country. Pinder Brothers was the largest hops field, at one point it was the largest hops field, in New York state. They were around from mid 19th century until 1953. Nineteen fifty-three was the last crop under cultivation and the next year they went over to corn. That’s why I’ve named our Imperial IPA Pinder’s Imperial in homage of the largest in the county, the largest hops field and for a while the largest in the state. It’s exciting to see especially on hops yards grow, expand and blossom around the state and around here. I wish I had more time to talk with more farmers but it’s something that’s paramount to Green Wolf Brewing Company is trying to at some point to get to 100% or nearly 100% of our malt and hops grown locally.

About six years ago I started home brewing. I’d been interested for a few years, it just took me a while to pick it up. Once I made that first batch of beer it was just profound. I put this beer together and it tasted good, that first batch was incredible. I’d share it with people and their eyes would light up and it was like “Oh my God, this is really good. You made this?” The aromas from the mash and opening up a bag of hops and that wonderful floral and citrus aroma, it was just spellbinding, captivating, it was alive, it was magic. It was science and it was magic. It dawned on me it’s not only a tasty beverage but it’s also a community.

I’m very excited about the growth of the Brew Central network and bringing all of us together in upstate New York, all of the distilleries and breweries and creating more brew trails. It’s a wonderful profession to be in. Everybody, all the breweries, the brewers, everybody is so cooperative and so nice, so excited. Brew Central is right in the middle of that.

Tap room hours are 4 to 10 p.m. Thursday and Friday; 2 to 10 p.m. Saturdays; and noon to 5 p.m. Sundays with live music every Saturday starting at 7 p.m.

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