Last week, the Buffalo Niagara Brewers Association held their First Annual Farm-to-Pint Brewers Symposium, hosted by Flying Bison Brewery. This was a free event open to BNBA member brewing professionals.

“We wanted to put on an event that not only showcased farm-to-pint craft beer, but also advance the knowledge among industry professionals,” said Willard Brooks, co-chair of Farm-to-Pint week. “When you get brewers together like this, it can get a little competitive!”

The event was an opportunity to meet with Farm-to-Pint experts from across the state. Featured speakers included Aaron McLeod, Director of the Hartwick College Center for Craft Food and Beverage, Chris Holden, Owner, Crooked Creek Hop Farm and President of Hop Growers of New York and Jason Sahler, Owner, Strong Rope Brewery, Brooklyn, New York. All three shared their insights and experiences into the Farm-to-Pint industry in New York.

“This is a great opportunity for our Buffalo brewers to learn more about New York State ingredients,” said Ted Hawley, Owner, New York Craft Malt. “They can talk directly to people involved in the industry and share success stories among themselves.”

I got the chance to sit down with Aaron, Chris and Jason and they share some of their wisdom with me as well.

What is Farm-to-Pint and what does it mean to you?

Chris: Farm-to-Pint is just the beginning of a local/regionalization of ingredients that can be sourced in the areas of which those ingredients grow well. With New York State being a great place to grow hops and malt, I feel that events like this are the pathway to future success for both the breweries and the Farms and them working together for generations to come.

Jason: For a brewer it means a couple of things. First, I can let my customers know where the ingredients come from for a specific beer we’re brewing. We’re 100% Farm-to-Pint at Strong Rope. What they’re consuming comes from New York State, not from halfway across the US or halfway around the world. Second, it means you have to make the beers that go best with the ingredients that you’re using. That doesn’t mean you can’t make an IPA. It just means that you need to optimize the flavor of your ingredients. Further down the road, I think we’d all like to see beers that are unique to what our region has to offer. That is our own version of the New England IPA.

From left to right: Jason Sahler, Chris Holden, Aaron McLeod at the First Annual Farm-to-Pint Brewers Symposium

Why is it important to New York State?

Chris: There are a lot of farms in NYS that are looking to diversify into new industries. Whether they’re dairy, grain, fruit or vegetable farmers, there’s a lot of farmers taking notice of the different craft alcohol industries that are currently looking to source locally. These industries have the ability to support many farms in the region and give them the ability to thrive under the current market and leave a lasting impression for ours and future generations.

Jason: From an economic perspective, the state is investing heavily in this space. Both craft beer and farming are huge industries in New York. Brewers have more incentives to use local ingredients and local farms have incentives to produce high quality ingredients for those brewers. For this to continue to grow, we will have to continue to strengthen the partnership between brewers and farmers.

Where are we on the path to adoption?

Chris: Across the state, the adoption level varies. Most of the farms and companies that have started or expanded since 2012 are still too small to do a lot of self promotion and expose themselves to the 100’s of producers across the state. As they begin to grow and expand, this will help with that exposure level and also help the craft producers to realize that they can confidently source locally for high quality products for the foreseeable future.

Aaron: Demand for local malts is increasing steadily.  There are a number of factors driving this demand. First, with such dramatic growth in the number of craft breweries in New York, brewers need to find ways to be distinct and competitive. Second, craft brewers pride themselves on being independent, and by using craft malt they support other small and independent businesses and farms. So like Chris said, this is Craft Connecting with Craft. Finally, on a broader scale, there is increasing interest in locally produced products. Consumers are keen to know where their food and drink comes from. Craft malt fills the production gap for locally produced brewing materials.

Jason: We’re still pretty early in the adoption phase. There are many breweries starting to produce beers using New York State ingredients, but the threshold levels are still pretty low. We’ll see adoption increase in the next couple years as brewer’s with farm licenses will have to increase their usage of local to meet their requirements. But, as we’ve been saying all along here, it will really take off as the ingredients are uniquely New York. That is, you’re not using New York grown Cascade hops, but rather some as-yet-named hop that is grown natively in New York and produces great beer.

Farm-to-Pint Brewers Symposium attendees quaffing beers and listening intently

What are the challenges to more breweries adopting Farm-to-Pint?

Chris: On the hop market side, the main challenge is variety and or experimenting. With the surge of New England-style IPA’s, certain hops have stolen the show and of course these are hops unobtainable for the hop farmers in New York State to grow. The other challenge is keeping up with demand with these styles, so experimenting can be very difficult for the craft breweries to learn and or experience different combinations of hops from different regions in the state and see what the different regions can produce with their unique terroir.

Aaron: Generally, craft malt is more expensive; up to four times the price of bulk commercial malt due to their smaller scale of production. But craft maltsters are adding a lot of extra value to command this price, whether it be locally sourced grains, hand-crafting, artisan or traditional methods, small batch, innovative, etc.

Smaller breweries are more flexible and can adapt to work with different raw materials. For example, the winter barley varieties grown in New York are lower protein than the standard spring varieties grown in the Western US. As a result, the malt has lower enzymes, more like a UK style pale malt. Still very high quality, just different. By modifying their mashing program (using a multi-step infusion) a brewer can achieve very good results.

Jason: I think from a brewing perspective, it’s all about a willingness to dive in and take part in something that’s bigger than your brewery. Yes, the malt is more expensive. Yes, there are hop limitations. And no, you can’t charge more. But you can stand behind great locally sourced and produced beer that represents New York. I look at it as a challenge to my skills as a brewer.

Symposium attendees sample and share Farm-to-Pint Beers from breweries across New York State

Who is doing Farm-to-Pint well?

Chris: Across the state we see multiple breweries thriving using the farm-to-pint model and even using 100% NYS ingredients. Breweries like Strong Rope Brewery (Brooklyn, NY), Plan Bee Farm Brewery (Poughkeepsie, NY), Newburgh Brewing Company (Newburgh, NY), Steuben Brewing Company and The Brewery of Broken Dreams (Hammondsport, NY) and Grimm Artisanal Ales (Brooklyn, NY). Here in Western New York, there are also a number that have taken advantage of the growing hop industry and have worked on using as much NYS ingredients as possible and also doing a few 100% NYS Beers. They would include Big Ditch, Four Mile, Rusty Nickel, Five and 20 and 42 North, with more to follow I’m sure!

Aaron: Here is a great example of traceability: Most craft malthouses can point to the exact field where their grain is grown and name the farmer who grew each batch. For example, From the Ground Brewery in the Hudson Valley uses grain that is grown and malted within 10 miles of the brewery!

Jason: I’d like to think we are (laughs).

Biographies

Aaron McLeod has been involved with malting and brewing quality testing and research for nearly 15 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage.  The Center provides quality testing for beer and brewing raw materials such as barley, malt and hops. Aaron is also a member of the Technical Committee of the American Society of Brewing Chemists and presents frequently on topics related to malting and brewing science and quality testing methods.

Jason Sahler is the owner and brewer of Strong Rope Brewery in Gowanus, Brooklyn. Originally from Rochester, New York, Jason has lived in Brooklyn for the last 15 years and graduated from New York University with a degree in Sustainable Development. Jason is dedicated to promoting New York ingredients and travels extensively throughout New York state, working with malt, hop, and beer producers from the Southern Tier, to the Adirondack Region, to Long Island’s North Fork. Strong Rope Brewery recently transitioned to 100% New York ingredients for all their beers.

Chris Holden is the owner of Crooked Creek Hops Farm, which operates on the Holden family farm going back to the early 1800’s. Chris is also the Manager of the New York Hop Guild and President of the Hop Growers of New York.

www.buffaloniagarabrewersassociation.org/f2p
https://www.hartwick.edu/about-us/centers-institutes/center-for-craft-food-and-beverage/
http://www.crookedcreekhopsfarm.com/
http://strongropebrewery.com/

Story contributed by BNBA Marketing Chair Clint Perez

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Nearly two dozen local beers that were created with 100% locally sourced New York State ingredients will be available over the course of the next week, not only at your favorite taprooms, but also around town at your local watering holes, like Mr. Goodbar and both Pizza Plant locations. And while you should really go out of your way to try as many F2P beers as you possibly can, there are a few that are surely must-try in my opinion.

42 North Brewing – 42 North NYS Sour IPA: Two things 42 North brews very well are sours and hazy IPAs, so what would happen if you put both together in one beer? I’m not entirely sure, but I definitely want to find out. It’s described as having ‘pleasant hints of tropic melons and sweet cream.’ Sign me up.

Eli Fish Brewing – El Guapa Gose: If this margarita-style gose is anything like Lafayette Brewing’s Gose Cuervo, then I am on board. Plus, I haven’t had all that many Eli Fish beers, and I’m a fan of the gose style, so I’ll be looking for this one.

Flying Bison Brewing – Best Bitter: An old school style that not many breweries around these parts are partaking in brewing, a good bitter goes a long way in my book. And if Flying Bison does anything better than most, it’s brew old school beer styles to perfection. I’ll take a pint please.

New York Beer Project – The One New England IPA Version 5: I personally thought The One v.4 was the best of the series and one of the best IPA’s New York Beer Project has made yet, so I’m incredibly excited to see what they do with v.5.

Resurgence Brewing – West Meets New England IPA: I’ve loved most of what Resurgence has produced under their R&D IPA Series, so I’m looking forward to the next installment here. Plus, with that beer name, I’m conjuring thoughts of a dank and hazy IPA full of overripe fruit and a nice hop bite.

West Shore Brewing – Green Flyer New England IPA: One of the best New England’s in our beer scene that no one is really talking about. I can’t wait to be able to order multiple pours of this beer as I do not often get the chance to get my hands on it. And it has only gotten better each time it’s been in my glass, so that’s something to definitely look forward to over this next week.

For more information, please visit www.BuffaloNiagaraBrewersAssociation.Org/F2P.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter (@buffbeerleague), Instagram (@buffalobeerleague), Facebook (@thebuffalobeerleague) and www.buffalobeerleague.com.

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Farm to Pint is more than a simple sales ploy. It’s not a passing fad either; it’s a lifestyle, a locavore movement that affects more people than perhaps you might realize. From farmers and maltsters to hopsters and brewers, the farm-to-pint ethos permeates all levels of the brewing supply chain.

And what a simple concept – supplying local ingredients to local breweries. Why not use what’s grown here to brew what we drink here? From local farms to local breweries to local patrons – the farm-to-pint idea is maddeningly simple and nonetheless important. While this ideology creates fresh, locally sourced beer, it also creates jobs, revenue that remains in our area and also, and perhaps most importantly, it creates a sustainable and viable infrastructure for future generations.

And what better way to celebrate the idea of thinking local and drinking local than during Farm to Pint Week, which gets underway at the Third Annual Farm to Pint Expo on May 11 (2-5pm) at Resurgence Brewing. Meet local tastemakers and drink their wares as representatives from Leonard Oakes Estate Winery, Niagara Craft Spirits, Victorianbourg Wine Estate, Niagara Landing Winery, 810 Meadworks, New York Craft Malt, Niagara Malt, Five and 20 Spirits & Brewing and Lilly Belle Meads will be on hand sampling their products. The expo will also feature a number of F2P beers on tap from 42 North, Big Inlet, Brickyard Brewing, Five & 20, Eli Fish, Resurgence Brewing, Rusty Nickel, West Shore, and Windy Brew.

Farm to Pint Week continues during Food Truck Tuesday at Flying Bison Brewing on May 14 (5-7pm) with the F2P Symposium, which will play host to three F2P experts for two hours of industry talk to pro brewers followed by a bottle share featuring WNY & NYS F2P brews. The speakers are Aaron MacCleod of Hartwick College on malt analysis, Chris Holden of NY Hop Guild on NYS hops and Jason Sahler of Strong Rope Brewery on NYS Farm to Pint beers.

42 North’s Full Circle Festival takes place on May 18 (2-6pm). The festival, which focuses on sustainability in the craft brewing industry, will include over a dozen local breweries sampling their products, along with a pig roast (raised exclusively on 42N’s spent grain), live music and an all-around community celebration. Tickets are available for pre-sale online and in the 42 North taproom, and include beer sampling, live music, souvenir glass and pig roast. Tickets will also be available at the door (if any remain) on the day of. Purchase tickets at Eventbrite.

Batavia’s Eli Fish will host a F2P tap takeover featuring sixtels of F2P beer from local breweries the following day on May 19 (12-5pm) featuring most, if not all, of the available F2P beers, most of which will also be available throughout the region during the entire week, including on tap at Pizza Plant Transit and Mr. Goodbar.

Here is the tap list for Farm to Pint Week (subject to change):

42 North Brewing – 42 North NYS Sour IPA – New York Pale and 2-Row malts are the foundation of this hazy IPA. Brewed and dry-hopped with New York Chinook, Nugget, Cascade, Macadamia Nut and a medley of lactobacillus, this IPA has pleasant hints of tropic melons and sweet cream.

Belt Line Brewery & Kitchen – Farm To Tap: Honey Kolsch – A variation on traditional kölsch with the addition of local honey, which adds a subtle floral character.

Big Ditch Brewing – 100% NY Pale Ale – This beer is handcrafted using Erie Canal Pale malt from New York Craft Malt in Batavia as well as Cascade, Centennial, and Michigan Copper hops from Crooked Creek Hops Farm. Expect a light, clean malt background with light peach, concord grape and earthy aroma and flavor.

Big Inlet Brewing – Lowbrow Nobility Wheat – Half of the grain bill for this beer comes from White Wheat malt while the other half consists of a blend of Pale and Pilsner malts. Only Cascade hops were used, which were locally sourced from Royce Road Hop Farm.

Blackbird Ciderworks – Red Barn Wild Fermented – A farm-style hard cider wild fermented, sweet hard apple cider. It features hints of apricots in the aroma and a refreshing full apple flavor.

Brickyard Brewing Company – Saison des Fleurs – A dandelion saison using local NY malt and dandelions.

Buffalo Brewing Company – 1856 Cran Raz Wheat – A delicate wheat beer with tart cranberry and raspberry flavors. It has big fruit flavor and a light body, which makes this beer a refreshing summer treat. 1856 commemorates the year that the Washington Market (also known as the Chippewa Market), Buffalo’s oldest public retail market, was established.

Eli Fish Brewing – El Guapa Gose – A kettle-soured traditional German Gose dosed with copious amounts of key lime juice. This is a true margarita beer; refreshingly tart, lime forward, and a hint of salt. This was brewed using only New York State malts.

Five and 20 Spirits & Brewing – Grape Lakes American Wheat Ale – Co-fermented with Concord grape juice from local Westfield Growers Co-Op and brewed with Pale Ale and Wheat malt from 1886 Malt House and Cascade hops from Hanover Hops.

Flying Bison Brewing – Best Bitter – All WNY ingredient version of the traditional British session beer. Slight biscuity and nutty malt flavor, balanced bitterness and floral/herbal aroma and flavor. Malts and hops from New York Craft Malt and East Prairie Hop Farm.

Four Mile Brewing – Maple Brown Ale – A brown ale showcasing local maple syrup from Sprague’s Maple Farms in Portville, NY. It delivers notes of biscuit, chocolate, and caramel with a soft, smoky sweet maple finish.

Lilly Belle Meads – Honey and Hops – Made with wildflower honey from WNY and New York Cascade, Centennial, and Chinook hops. Dry, carbonated with a nice balance of honey flavor with citrus and pineapple notes.

New York Beer Project – The One New England IPA Version 5 – Brewed with Hallertau Blanc, Huell Melon, Galaxy and Azacca hops. Double dry-hopped with El Dorado and Galaxy hops. This beer was brewed with nearly 50% local grain using Niagara Malt Mild Pale Ale malt. The result is a tropical fruit forward juicy IPA with aromas of passion fruit, mango, melon, and stone fruit.

Old First Ward  Brewing This Is Not A Pale Ale – An aggressively hopped American Pale Ale that uses four types of malts and six types of hops including all Cascades from Vertical Vines. It opens with a big hop aroma and balances sweetness, bitterness and mouthfeel.

Pearl Street Brewery – Lackawanna Lager – A traditional German-style pilsner brewed with NYS malt from Niagara Malt and traditional imported German hops. This beer is fermented at a cooler temperature, then lagered for at least six weeks before serving.

Resurgence Brewing – West Meets New England IPA – An experimental hazy IPA that has more bitterness than usual for the style IPA. It’s dry-hopped with hops from the New York Hop Guild.

Rusty Nickel Brewing – It’s Spelt Correctly – A Brett Farmhouse Saison using four different malts from Niagara Malt, showcasing their Spelt Malt especially. The Brett blend saison yeast that is used imparts complex flavors to this seasonal brew.

West Shore Brewing – Green Flyer New England IPA – This NEIPA is brewed with Niagara Malt’s Pale and Pislner Malt and Centennial Hops from Vertical Vines as well as a touch of Simcoe and Mosaic. It’s then double dry-hopped with a blend of all three, but mostly local Centennial.

Windy Brew – PTSD IPA – This IPA features loads of fresh grapefruit and citrus and finishes off with a clean bitterness.

Woodcock Brothers Brewing – Big Bob’s Pale Ale – A Belgian Pale Ale using malt from Niagara Malt.

For more information, please visit www.BuffaloNiagaraBrewersAssociation.Org/F2P.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter (@buffbeerleague), Instagram (@buffalobeerleague), Facebook (@thebuffalobeerleague) and www.buffalobeerleague.com.

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Farm to Pint Week Kicks Off at Resurgence Brewing with F2P Expo

Farm to Pint Week, the annual weeklong celebration of beer created exclusively from all-New York State sourced ingredients, officially gets underway at the third annual Farm to Pint Expo, which this year takes place at Resurgence Brewing on May 11 (2-5pm). The event will feature the opportunity to meet and interact with local maltsters, hopsters and brewers, and will feature at least eight exclusive Farm to Pint beers on tap, including 42 North Brewing (NYS Sour IPA), Resurgence (West Meets New England IPA) and Brickyard Brewing (Saison des Fleurs Dandelion Saison). The event is free and open to the public.

Thin Man to Open Brand New, Third Taproom in Clarence

Fresh off the opening of their new facility on Chandler Street in Black Rock, Thin Man Brewery have announced plans to open a new taproom inside Brennan’s Bowery Bar, located at 4401 Transit Road in Clarence. According to Owner Mike Shatzel, the new taproom will be located within Brennan’s current banquet room, with tentative plans calling for 20 tap lines featuring mainly Thin Man beers along with cider lines and guest taps. Crowlers/growlers, cans/bottles will also be available for takeout. They’re shooting for a mid-June opening. They are currently hiring for bartenders, barbacks, and cocktail servers (email resume to jobs@shatzelgroup.com).

Big Ditch Brewing’s Fourth Anniversary Party on Tap

Big Ditch are turning four and are pulling out all the stops to celebrate. The anniversary party, May 9 at 5pm, will feature beer popsicles (Berry Vision, Hayburner, Make Me Wanna Stout), house-made dry-hopped hard seltzers and plenty of beer – Sweet Cherry Berry Vision, Make Me Wanna Scream! (Make Me Wanna Stout with chipotle, cayenne, vanilla and nutmeg), Elderberry Sour Lemonade Shandies (blended with house-made lemonade), Sweeter Dreams (wheat ale with honey), All Citra DDH Pale Ale and FC Session IPA conditioned on cedar. GRAVY will perform and there will be food specials, raffles, giveaways, cake and free t-shirts.

42 North Brewing Releases New Session IPA, Fan Favorite Kolsch

42 North are welcoming the warmer weather with the release of two summer-ready brews – Day Trekker Session IPA and Westphalia Kolsch. For Day Trekker, the brewery teamed up with the Western New York Mountain Bicycling Association to donate a portion of proceeds to trail conservation and rehabilitation. It’s a bigger bodied session with notes of pineapple and mango-led tropical fruit. Westphalia Kolsch, which features Nelson Sauvin hops and notes of white wine grapiness, returns for another season. Day Trekker is available in 6-pack 12oz. cans and Westphalia in 4-pack 16oz. cans at the brewery and wherever great beer is sold.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter (@buffbeerleague), Instagram (@buffalobeerleague), Facebook (@thebuffalobeerleague) and www.buffalobeerleague.com.

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We’ve been in attendance for all of these Farm to Pint events and the fifth iteration, which was ticketed for the first time in 2018, was as well done as it has been in prior years. All of the beers were easy to obtain (both inside and outside on the patio), the brewers themselves were readily accessible, and the tickets even included a free order of pretzel bites, which definitely hit the spot after a handful of 10oz. pours.

Which brings us to the star of the show, the beer. This year’s F2P tap list was one of the strongest in recent memory, with a number of memorable hazy and juicy IPAs, a pale ale fermented in a pickle pail and a one brewed with crushed donuts. And before you ask, no, our favorites list isn’t entirely made up of IPAs, well, not entirely at least. Just go ahead and take a look for yourself, and if you can find any of these beers on tap around the area, you do it.

42 North Brewing C-Suite White IPA – One of our absolutely favorites from the Farm to Pint draft board. All of the haze highlighted by sweet notes of orange and tangerine.

Ellicottville Brewing Whiney Wheat – Fermented with Traminette grape juice, this beer was simply lovely. Yes, a beer can be described as lovely, you wanna fight about it? Really nice notes of white wine and soft peach.

West Shore Brewing Rust Belt IPA – Massive juicy mango and papaya flavors with a soft rounded finish. Maybe the best beer we had at Farm to Pint.

Hamburg Brewing Ground and Glazed – This one is brewed with crushed Red Velvet donuts from Paula’s Donuts, so that pretty much makes it a must-drink. Beyond that, it was great – a beer that tastes like having a coffee and a donut. It’s roasty with a hit of vanilla glaze.

Rusty Nickel Pickle Pail Palletizer Pale Ale – Easily one of the more wild beers we’ve had recently. This shouldn’t have worked, but it did. The dill and cucumber shines through. This one was born after Rusty Nickel had a fresh pilot batch of Palletizer Pale and no fermenter to put it in, so they dumped it into an empty pickle pail. A happy accident for sure.

Thin Man Brewery Aura Tart Belgian Ale – A collaboration with Ontario’s Block 3, Aura is yet another banging tart saison from Thin Man. Tart and very refreshing notes of Belgian candied sugar and Riesling grape juice.

Another Farm to Pint event and another Farm to Pint Week is in the books, so until next year, here’s hoping that you are keeping on thinking and drinking local. We know we will. Cheers. For more information on all things F2P, please visit www.BuffaloNiagaraBrewersAssociation.Org/F2P.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

The post 6 Standouts from the Beer List at the Fifth Annual Farm to Pint appeared first on Buffalo Beer League.

The third annual Full Circle Fest at 42 North Brewing, which is sold out, takes place on Saturday, May 19 (2-6pm). The event features beer tastings from over a dozen local breweries, live music with the Tyler Wescott trio, and a pig roast with a pig raised on 42 North’s spent grains. Root’s Kitchen will provide sides and sauces for the roast.

“F2P celebrates Buffalo Niagara’s exciting new growth of hops and small grains farming which has given local brewing companies the ability to produce craft beer from local sources right here at home,” Willard Brooks, Chairman of the Buffalo Niagara Brewers Association Board of Directors, said. “The addition of so many independent, locally owned breweries is truly making Western New York a real tourist draw for craft beer and food enthusiasts alike.”

The fifth annual Farm to Pint, the annual celebration of beer created exclusively from local ingredients, returns for a fifth year on May 20 at Hamburg Brewing Company, 12-5pm. Limited edition and one-off brews will be available from 12 Gates, 42 North, Big Ditch Brewing, Community Beer Works, Ellicottville Brewing Company, Five & 20 Brewing & Distilling, Flying Bison, Four Mile, Gordon Biersch, Hamburg, New York Beer Project, Old First Ward, Pearl Street Brewery, Resurgence Brewing, Rusty Nickel, Southern Tier Brewing, Woodcock Brothers and Windy Brew. The event is ticketed this year ($30 presale, $40 day of, $10 Designated Driver), which include a 10oz. Belgian Tulip F2P tasting glass, samplings of all beers available, an order of pretzel bites and live music by Max Muscato. Full pints and growlers fills will be available after 5pm. Presale tickets can be purchased at Hamburgbrewing.com.

Farm to Pint tentative tap list:

Thin Man Brewery – Aura
Resurgence Brewing Company – Black Currant Kettle Sour
Community Beer Works – Frank
42 North Brewing Company – Buckwheat Brown Ale
Gordon Biersch Brewery Restaurant – NYS IPA
Big Ditch Brewing Company – Orange Blossom Honey Ale
Rusty Nickel Brewing Co. – Pickle Pail Palletizer Pae Ale
Gene McCarthy’s/Old First Ward Brewing Co. – Therapy Session Pale Ale
Buffalo Brewing Company – 2008 Rye Maple Bitter
BlackBird Cider Works – Estate Reserve – Semi Dry Hard Cider
WINDY BREW – FolsomPale
Five & 20 Spirits & Brewing – Grape Lakes
Sato Brewpub – Farm 2 Bento
Four Mile Brewing – Maple Brown Ale
West Shore Brewing Company – Rust Belt Copper Haze IPA
Southern Tier Brewing Company – Concord Grape Gose
Woodcock Brothers Brewery – North 425 Pilsner
Pressure Drop Brewing – Mother Rucker
New York Beer Project – Hop Technique: Code I
Ellicottville Brewing Company – Cashmaster
Ellicottville Brewing Company – Whiney Wheat
Flying Bison Brewing Company – Best Bitter
Hamburg Brewing Company – Ground and Glazed

Also as part of Farm to Pint Week, Lilly Belle Meads will have their Honey and Hops Mead on tap all week long at Pizza Plant.

“It’s important to use locally grown ingredients because it supports those around us who do grow local ingredients and to let the consumer know ‘Hey, this stuff was grown down the road,’” Russo says. “It’s for the same reason people purchase food at farmers markets, fresh locally grown product. It’s also not just about hops and barley. This region is great for extracting maple sap from trees and making the commonly known maple syrup! We want to promote Farm to Pint because it draws attention to a topic that is sometimes overlooked when it comes to beer. Most people do not realize that you can make beer from ingredients grown in your own backyard. The idea of farm to pint is more than just beer. It’s a fun way to interact with those who make up the different steps it takes to get the liquid in your glass.”

The growth in the craft beer industry is supported by Governor Andrew Cuomo’s farm brewery bill, which calls for designated “farm breweries” to use, until the end of 2018, at least 20 percent NYS hops and 20 percent of all other ingredients in their beer, a number which rises to 60 percent from January 1, 2018 to December 31, 2023 and 90 percent from January 1, 2024. Both Hamburg Brewery and Old First Ward Brewing are now designated as “farm breweries.”

For more information, please visit BuffaloNiagaraBrewersAssociation.Org/F2P.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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New Haze Set to Hit Taps at 42 North

42 North Brewing is set to tap a new hazy IPA, Milestone 82 NE IPA (5.5%), on May 18th at 12pm. Brewed to be the haziest beer 42 North has ever made thanks to a blend of Azacca, Denali, Wai-iti, and Motueka hops, Milestone 82 NE IPA is hazy (duh!) and tropical with a soft, juicy finish. It’s very sessionable with a medium body, mild bitterness and a moderately sweet finish. This beer will be available for crowler fills. The East Aurora brewery also just released a new batch of Creekside Session IPA cans with Denali, Moteuka and Pacifica hops.

Fifth Annual Farm to Pint Event Returns to Hamburg Brewing

Farm to Pint, the annual celebration of beer created exclusively from local ingredients, returns for a fifth year on May 20 at Hamburg Brewing Company, 12-5pm. The event, which showcases the work of New York State brewers, malters and hop farmers, will feature over 10 specially made beers brewed by local breweries. The event is ticketed this year ($30 presale, $40 day of, $10 Designated Driver), which include a 10oz. Belgian Tulip F2P tasting glass, samplings of all beers, order of pretzel bites and live music by Max Muscato. Full pints and growlers available after 5pm. Presale tickets at Hamburgbrewing.com.

Seventh Annual Public Day at Southern Tier Brewing Company

Southern Tier Brewing Company’s Public Day 2018, the seventh installment of the annual event, a day of music, beer and food featuring dozens of Southern Tier beers, including standard releases, seasonal releases, one-off varieties and popular 2X series, Blackwater series, and many limited releases, takes place at Lakewood’s Empty Pint on May 19 (12-6pm). The event will feature 45 Southern Tier beers on tap, spirits and craft cocktails from Southern Tier Distilling Company and live music from the Brent Peterson Band. The event is free and open to the public. 5oz samples of beer will be available for $1 each.

Ring in Summer with Rock The Gates at 12 Gates Brewing

Usher in summer at 12 Gates with the second annual Rock the Gates Festival, a day of entertainment and special beer releases, on June 2nd (12-11pm). The event will feature the exclusive release of Ancient Chaos Tropical Stout (22oz bombers, $12 each, 100 bottles available). Tickets are $10 pre-sale ($15 door) and include a voucher for 12 Gates pint glass (while supplies last) and 1 beer and VIP tickets ($30 pre-sale / $35 door) include Rock the Gates t-shirt, 12 Gates teku glass, 2 beers and VIP Tent Access (8 exclusive beers). There will also be live music all day.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter (@buffbeerleague), Instagram (@buffalobeerleague), Facebook (@thebuffalobeerleague) and www.buffalobeerleague.com.

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If 2017 was a banner year for Buffalo craft beer, then 2018 is shaping up to blow it out of the water. The usual suspects return – Farm to Pint Week, Buffalo Brewers Festival and Buffalo Beer Week – but 2018 is bolstered by the return of the Buffalo Niagara Brewers Invitational, which this year moves from Consumer’s Pub at the Park to New York Beer Project, and the debut of the Can-Am Beer Festival, a first-of-its-kind cross-border beer festival that marries the best area breweries with the best Ontario breweries.

After taking a year off, the Buffalo Niagara Brewers Invitational returns in 2018 with a new home at New York Beer Project on Saturday, February 17, 3-7pm GA and 2-7pm for Buffalo Beer League members. The Buffalo Niagara Brewers Invitational brings together leading brewers from around the area and breweries from neighboring cities and states for a celebration of local craft beer brewed in the Buffalo-Niagara region. Not only will you have the chance to sample a number of limited edition and rare beer, you will also have the chance to interact with the brewers themselves.

Only 400 tickets are available for the BNBI and on sale now for $45. Your ticket includes a commemorative glass, a $5 voucher good for any of the beer themed plates from the New York Beer Project menu, and access to 50+ creative craft ales and lagers. The BNBI sold out in 2016, so purchase your tickets here.  Buffalo Beer League members get in an hour earlier for the same price!

The first annual Canadian-American Beer Festival, featuring 20 Ontario-US collaboration brews and 20 WNY-ON collaboration beers, take place April 7, 2018, in Niagara Falls, New York at The Conference and Event Center, 3-7pm GA and 2-7PM for Buffalo Beer League members. The new cross-border beer fest will see owners and representatives from 34 craft breweries from across Southern Ontario and Western New York collaborating on special one-off craft beers, which will be unveiled for the first time at the 2018 festival.

For the Can-Am Fest, Beaus Brewing, Block Three, Brimstone, Cowbell, Flying Monkeys, Grand River, Great Lakes Brewing, Lock Street Brewery, Niagara Brewing Company, Niagara College Teaching Brewery, Niagara Oast-House, Nickel Brook Brewing, Railway City Brewing, Redline Brewhouse, Royal City, Shawn & Ed Brewing Co. and Wellington Brewery comprise the Ontario brewery contingent, while Four Mile Brewing, Five & 20 Spirits and Brewing, 12 Gates, 42 North, Big Ditch, Buffalo Brewing Company, Community Beer Works, Ellicottville Brewing, Flying Bison, Hamburg Brewing Company, New York Beer Project, Resurgence Brewing, Southern Tier, Thin Man, West Shore Brewing Company, Windy Brew and Woodcock Brothers will represent the Buffalo-Niagara region.

Farm to Pint Week, a week-long celebration of the growing farm-to-table, and farm-to-glass, movement in the worlds of both food and drink, returns May 12-20. Brews made by local breweries made from locally grown and produced malts and hops will be showcased all week, starting with the Farm to Pint Expo at Pizza Plant on May 12. From there, the Full Circle Fest at 42N takes place on May 19th and the annual F2P tap event follows at Hamburg on May 20th. Throughout the week, multiple F2P tap events around the region will also take place. Buffalo Beer League members should expect special offerings during F2P at some participating breweries.  Visit https://buffalobeerleague.com/events/f2p-week for more information.

The 5th Annual Buffalo Brewers Festival will make its return to Canalside on Saturday, June 23 (3-7pm GA, 2-7pm for Buffalo Beer League members). This year, the summer festival will feature 100% local WNY breweries with all of the brewers and owners presenting exciting brews made special for this event. If you want to meet the local brewers, this is the event for you! In addition, locally sourced food, local chefs & food trucks will also be a big part of the 2018 festival. Stick around for the brewer’s after party featuring live music and local draft pours. For more information, visit www.buffalobrewersfestival.com.

The ninth annual Buffalo Beer Week, a 10-day celebration of everything the Buffalo-Niagara craft beer scene has to offer, returns from September 14-22. The 2018 lineup will feature dozens of events, from the official Buffalo Beer Week Opening Gala put on by the Buffalo Niagara Brewers Association (with special pricing for Buffalo Beer League members) on First Friday (Sept 14), to tastings at your local pub, to ticketed special-events and nearly everything in between, all culminating with the Ballpark Brewbash at Coca-Cola Field on September 22nd. The beer-centric week promotes Buffalo’s growing craft beer culture throughout Erie and Niagara counties, which attracts beer tourism, fosters knowledge of regional brewing heritage and serves as a showcase for Buffalo’s breweries, restaurants and pubs. Look for more information at www.buffalobeerweek.com.

Stay tuned to www.buffaloniagarabrewersassociation.com for further details on these events as well as to get all of the latest information on the Buffalo craft beer scene.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter (@buffbeerleague), Instagram (@buffalobeerleague), Facebook (@thebuffalobeerleague) and www.buffalobeerleague.com.

The post Festivals, Beer Weeks and Cross Border Collaborations: 2018 is a Year for Beer Events appeared first on Buffalo Beer League.

Brewed with ingredients from New York Craft Malt, Domoy Farms, Niagara Malt and East Prairie Hop Farm to name a few, this year’s Farm to Pint tap list was as good as it has ever been, with a number of beers standing out. So, how about a list?

Here are our top five highlights from the 4^th Annual Farm to Pint:

12 Gates Brewing Company – Micro IPA – Light, crisp and loaded with tropical fruit. Brewed with New York Pale and Wheat Malt.

Flying Bison Brewing Company – Funky Vintner – Loads of white wine and grape notes. Subdued spice and funk to balance it out. Well done. Brewed with Queen City Malting Pale Malt, New York Craft Malt Wheat and Rye, Niagara Grape juice and East Prairie Hop Farm Newport hops.

Hamburg Brewing Company – Honey Ale with Black Currants – Fruity and well balanced. Slightly tart and bready. Brewed with Pale Ale & Vienna Malt from New York Craft Malt, Cascade & Nugget hops from East Prairie, honey from Springville, and currants from Walnut Grove.

Rusty Nickel Brewing Co. – Farmer’s Breakfast Maple Bacon Milk Stout – Wow. Smokey with notes of smooth roasty cold brew coffee and sweet natural maple syrup. Amazingly complex for only 4.5%. Brewed with base and chocolate malt from Queen City Malting, hops from Lupulin Fields, maple syrup from Moore’s Maple Farm and locally made bacon.

WINDY BREW – Sheldon Helles – Simple, clean and outstanding. Everything that went into the brewing of this beer came from within five miles of the brewery itself.

Farm to Pint is a beer event that we look forward to every year and we’re already looking forward to next year. With all of the new breweries set to open in the Buffalo-Niagara region over the next few months, the 2018 F2P event could be even bigger and even better.

**Photos courtesy of Scott McMillan and Hamburg Brewing

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

The post Highlights from the tap list at the 4th Annual Farm to Pint appeared first on Buffalo Beer League.

The event features 20 beers by Western New York breweries and showcases local farmers, maltsters, and hop farmers like Niagara Malt, NY Craft Malt, East Prairie Hops and Domoy Farms.

Official F2P tap list:

12 Gates Brewing Company – Micro IPA

42 North Brewing Company – Cayuga Wheat – The beer features New York State wheat malt and New York’s native grape, Cayuga. The beer is light, smooth and refreshing with a mild breadiness and pleasant hop flavors reminiscent of white grapes.

Big Ditch Brewing Company – WNY Pale Ale (6%) – Brewed with Erie Canal Pale malt from New York Craft Malt in Batavia as well as Cascade, Centennial, and Alpharoma hops from Koester Hops in Eden and Willet Hop and Grain. Light, clean malt background with light peach, concord grape, and earthy aroma and flavor from the hops.

Buffalo Brewing Company – 1868 Sessi on IPA (4.75%) – Notes of citrus and pine with a light body and a dry finish.

Community Beer Works – Local Local Local (6.2%) – Brewed with Pioneer Pale Malt & Malted Oats, Niagara County Mild Pale Malt, and Vertical Vines Nugget & Cascade Hops.

Ellicottville Brewing Company – Rye Stanley Saison & Erdmans Rye Stout

Five & 20 Spirits & Brewing – Double Xing (7.5%) – Dry hopped with hops from local grower Hanover Hops in order to add bright citrus and grass flavor and aroma to the beer. This DIPA has powerful citrus and grass flavors and a slight malt note that lingers on the palate.

Flying Bison Brewing Company – Funky Vintner (5.4%) – All local ingredient Saison brewed with Queen City Malting Pale Malt, New York Craft Malt Wheat and Rye, Niagara Grape juice, East Prairie Hop Farm Newport hops and fermented in an oak barrel with Saison Yeast and Brett Lambicus.

Four Mile Brewing – Maple Brown Ale (6%) – Brewed with NYS hops from Crooked Creek Hop Farm, malts from Pioneer Malting, and maple syrup from Sprague’s Maple Farm. Notes of biscuit, chocolate, and caramel with a soft, smoky, and sweet maple finish.

Hamburg Brewing Company – Honey Ale with Black Currants (6.7%) – Brewed with Pale Ale & Vienna Malt from New York Craft Malt, Cascade & Nugget hops from East Prairie Hop Co., honey from a farm in Springville, and currants from Walnut Grove. Light bready malt notes followed by a clean bitterness and finished with dark fruit tartness.

New York Beer Project – Black Walnut Saison (5.2%) – Brewed with malted barley from Niagara Craft Malt, malted red wheat from Batavia’s NY Craft Malt and Cascade and Chinook hops from Vertical Vines in Lockport.

Gene McCarthy’s/Old First Ward Brewing Co. – Therapy Session Pale Ale (4.6%) – Hoppy session ale made with 100% New York State ingredients.

Pearl Street Grill & Brewery – NYS Rye-Chinook Pale Ale

Resurgence Brewing Company – WNY Amber Lager (5.5%) – This all-local lager uses malt from New York Craft Malt in Batavia, NY.

Rusty Nickel Brewing Co. – Farmer’s Breakfast Maple Bacon Milk Stout – Brewed with base and chocolate malt from Queen City Malting, hops from Lupulin Fields, Maple syrup from Moore’s Maple Farm and locally made bacon.

Southern Tier Brewing Company – Cherry Gose (8.3%) – Brewed with 3 types of malt, Coriander, Pink Himalayan Sea Salt and Niagara County Tart Cherry Juice. Strong lactic acidity is accentuated by nature tartness of the cherry juice, big cherry character, enticing clean yet salty finish

Thin Man Brewery – Regicide (5.7%) – Brewed with NY spelt and dry hopped with Nelson Sauvin creating a crisp, hoppy (but not bitter) farmhouse ale. Floral and peppery notes from the yeast give way to Nelson’s characteristic peach and elderberry and a dry finish.

WINDY BREW – Sheldon Helles (5.6%) –  Sheldon Helles is a collaboration of the farmer, the hop producer, and the brewer. A flavorful beer with generous hop flavor and golden color. Everything we used is local within five miles of the brewery.

Woodcock Brothers Brewery – 425 Pilsner (5%) – Designed to be an old school table beer style Pilsner. Brewed with local ingredients from Niagara Hops and Malt for easy, quaffable, sessionable drinking and crafted to celebrate WNY grown ingredients.

Beer and food tickets will be available for purchase upon entering the brewery at a designated ticket & information table. Both cash and credit cards may be used for ticket purchases. Tickets can be purchased at the Ticket Table upon entering the taproom on the day of the event. ATM will be available for cash withdrawals.

The event is FREE to attend. All purchases will be made in the form of tickets:

1 ticket: $3
4 tickets: $10
8 tickets: $20
13 tickets: $30
20 tickets + a souvenir HBC tasting glass: $45
Souvenir HBC tasting glasses will also be sold individually for $2

TICKET USAGE

5oz. beer pour: 1 ticket
10oz. beer pour: 2 tickets
Pint beer pour: 3 tickets

Bottled Water, Root Beer, Unsweetened Iced Tea: 1 ticket
Wine: Ranges 3-4 tickets
Food (choice of Caprese Skewers, Sausage, or Burger): Ranges 3-4 tickets
64oz. Growler Fills (ONLY AVAILABLE AFTER 6PM, NO EXCEPTIONS): 4 tickets

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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