Rogers’ Cideryard

At Rogers Family Orchard in Johnstown, the groves stretch in beautiful rows and gently fade into the edge of the woods with colors especially bright against a gray fall sky. The sight of the gnarly apple trees illustrates a great upstate New York tradition for visitors and passersby.

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Some of the trees here have been around for more than 100 years. Mitch Rogers has been here as long as he can remember.

As the third generation to occupy the property, the late 20-something wanted to stay in a meaningful way. So, he tapped into tradition to try something new.

Well-known to locals and agritourists as a place to purchase and pick premium fruit, Rogers’ family farm recently expanded into an emerging market based on a very old-school trade.

Rogers’ Cideryard is dedicated to the drink of the hard variety, a popular beverage in Colonial times, a large part of the pioneer-era upstate economy and a growing interest among craft brew connoisseurs today.

Despite its newness to the craft beverage scene, hard cider making is a big part of brew history here in Central New York. The majority of Rogers’ customers are curious beer drinkers, but some reminisce about grandpa’s barrels in the basement or dad’s stash in the shed.

Rogers was introduced at the age of 9 or 10 by a family friend. At that time, he was a helper, not a drinker. But, the time spent hauling barrels and bottles around and witnessing the process grew a fascination you can taste in Rogers’ beverages today.

He brews with apples you’d ignore at the store – his ingredients are small, tart and occasionally feature fungus. Rogers explains that each has a uniqueness that produces even more remarkable flavors when blended.

It’s the science, nature and tradition that keeps him combining. He’s grown a greater appreciation for planting, growing and brewing as he continuously learns and occasionally experiments.

Despite the youth of his body and enterprise, he has already added his own legacy to the farm as 130 trees producing eight cider-specific varietals are just taking root. Likewise, Rogers is just getting started.

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Stump City Brewing

 

Cream, red and pale. The gentlemen behind Stump City Brewing Co. will tell you just make beer.

It’s a philosophy as humble as their surroundings: a barn-like structure located behind co-founder Matt Sherman’s house. Along with his brother, Nicholas, father Jerry, and close friend Casey Oare, Matt built Stump City from the ground up with their own hands and those of many neighbors, friends and family willing to help.

Reclaimed wood floors, ceilings covered in scrap metal and the built-from-scratch bar provide the shelter for an intimate taproom that springs to life on the weekends when they are open.

They don’t just make beer here, though. Stump City is much bigger than its homebrew-grade one-barrel system or its space. They build community here.

It’s a community that’s not a necessarily a craft-focused crowd. They come – typically by word of mouth – for the connections that occur while the pints are flowing. There are plenty of conversation pieces strewn throughout – and a story behind nearly every one of them.

One patron chiseled the brewery’s logo into a wood disc sliced from a stump, appropriate enough. Another dropped off an original carving. Still another crafted some swag in the form of buttons. The place is filled with artifacts from Gloversville’s glory days courtesy of the Fulton County Museum.

Those items chronicle a past that revolved around leather, namely gloves. Stump City was a small portion of town not too far from the present-day brewery where timber was harvested for tanning to a drastic extent.

The Shermans chose the name as a nod to the past, but carry out a business plan that ultimately revives local pride. The idea here is that it’s only proper to drink beer from your own community.

The hops come from down the road and the malt comes fresh from less than 90 minutes away. Stump City spins the ingredients into simple ales as they receive them.

It’s substance over style here. The core cream, red and pale ales are fresh and always on tap. It’s intended for a blue-collar crowd, but it’s just as enjoyable for the connoisseur.

It’s just good beer crafted for a great community.

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Full Boar Craft Brewery and Tap Room

Full Boar was started by two friends just looking for an excuse to hang out and enjoy a beer or two. Our brewer has been home brewing since the early 90’s, and has developed his recipes over the years. We are a NY Farm brewery and a tap room offering our beers, beer and cider from other NY State Farm Breweries. We wanted to show case all of the amazing beer options made in New York. We don not offer food at this time but feel free to bring in your own or have it delivered from a number of other local restaurants.


All Who Wander

Classic grilled cheese with a twist, and the finest craft beers, seasonal cocktails, wines, kombucha, and nitro coffee to wash ’em down.


Foothill Hops Farm & Brewery

Founded in 2001, Foothill Hops Farm & Brewery 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.


DikinDurt Distillery

DikinDurt Distillery has a peculiar name and a casual atmosphere. It’s the kind of place you can hang out for a few, sip a few drinks, share a few stories and have a few laughs. That’s precisely the way Co-Owners Eric Boyer and Elizabeth Stack imagined it while hanging out, sipping drinks, sharing stories and having some laughs by the fire a few years back.

Stack, who lives just down the road, used to stop by Boyer’s place on Friday nights. On one of those fateful evenings, he offered her some homemade whiskey.

“I thought, ‘That’s pretty good. We might have something here,’” Stack recalls.

Pretty soon they had the permits and a place to do “something,” as Boyer renovated his former horse barn into a full-on distillery – the first-ever in Herkimer County. Boyer was the first in his family to try his hand at moonshining.

It was just a hobby that happened that eventually produced some pretty good liquor. Ever fascinated by the process and practice, Boyer set his sights on making it his profession.

DikinDurt Bottles

“That’s how it all started. I was just moonshining and it was fun,” he says. “The science behind it, the fermentation process, different formulas … and getting better and better.”

And that’s what he strives to do with each of the 40-60 gallons he now produces each month. They are primarily funneled into the tasting room (located in Boyer’s backyard), which has seen visitors from all over the country and world as indicated by a map on display.

There’s also a prominent sign on the wall of the tasting room to ensure that guests “Don’t Fear the Clear.” That “clear” – aka moonshine whiskey – is indeed their specialty. They infuse it with primarily local berries, honey and maple that make it a true product of their lifelong home.

“It’s homemade and handcrafted bottle by bottle,” Stack says. “The first thing we tell someone is that our products naturally colored, naturally flavored, there’s no additives, coloring, flavoring. It’s all-natural.”

“We’re proud that we’ve really done something with Herkimer instilled in it.”

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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.”

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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.


Finger Lakes On Tap

Finger Lakes On Tap is a unique relaxing environment where people can enjoy a wide variety of craft beers from New York State, and classic standbys from across the world!


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!


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.


French Distillers & Alchemists

The first (legal) distillery in Broome County since prohibition. We mash, distill, age and bottle at our still-house — farm to bottle small batch whisky.

Hand crafted whisky using locally grown corn, wheat, barley, and rye. Just 150’ off NY 79 in Lisle, at the head of the of the Finger Lakes Winery, Brewery and Distillery Trail.

We are now open daily: Mon – Sat 10 am to 5 pm, Sundays Noon to 5 pm. You can try our whisky and buy some to take home. Stop in for a visit.


Mountain View Distillery

Mountain View Distillery is an artisan craft distillery located on The Mattas Family farm in Minaville NY.

The farm has been owned for more than 70 years by the Mattas Family.