Be sure to check out the latest follies at Hill Farmstead on their website: https://hillfarmstead.com

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For more information on Rodenbach:

Web: http://cheers.rodenbach.be/en/rodenbach
Instagram: http://instagram.com/rodenbachUSA
Facebook: http://facebook.com/rodenbachUSA

Thanks to Bolide Communications and Latis Imports for making this episode possible.

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Located in Poughkeepsie, New York, Plan Bee Farm Brewery is doing what many “Farm Breweries” are not, and that means using the terms defined by the state of New York with their farm brewers license to create beer using ingredients found entirely within the state. While they continue to grow, owners Evan and Emily Watson are aiming to decrease the radius of ingredient sourcing from within 30 miles, to everything grown on their farm.

While they brew only wild / sour ales, or as Even calls them “Barn Beers,” fermented with their own yeast cultured from their honey bee’s, and lovingly set free in their coolship in the barn brewery. They aim to create beer with local fruits, vegetables and other spices foraged from the region to capture the true flavor of the Hudson Valley.

Learn what regional brewing really is at Plan Bee Farm Brewery, and check them out online in the following places:

http://planbeefarmbrewery.com
http://facebook.com/planbeefarmbrewery
http://instagram.com/planbeefarmbrewery

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Known for Heady Topper and Focal Banger, two of the highest rated IPA’s in the world, we find out the how owners John Kimmich and Jen Kimmich got their start. They’ve had quite a journey to get where they are today, and in this extended episode we explore their brewing history and how they managed to beat a battle with mother nature and turn The Alchemist into a brewery that has set trends throughout the industry. From humble beginnings to world class winnings, this is The Alchemist Brewery.

Here’s a huge image slideshow around The Alchemist brewery during a canning run of Broken Spoke Pale Ale:

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Updated blog post with a full photo gallery coming soon.
Find out more about them:
facebook.com/14thstarbrewing
14thstarbrewing.com
purpleheartsreunited.org

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The Bronx Brewery was started by Chris Gallant and Damian Brown to share their love of pale ales within the five boroughs of NYC, and regionally. While they focus mainly on the pale ale, they do produce small batch and barrel-aged beer for consumption in the brewery’s tasting room.

Join us as we wander through our own neighborhood for a new season of the Brewery Show, starting with The Bronx Brewery. To find out more about Bronx Brewery you can check them out in person or online at http://thebronxbrewery.com

Now that season 3 is underway, we will slowly release new episodes of the show when we can fit it in. For episode 1, we’ve started with The Bronx Brewery in our own hometown of New York City. Unlike previous seasons with a defined time-limit, we’re going with a rolling schedule because our lives are crazy busy.

Stay tuned for more episodes as we continue to work on them. Be sure to follow us on Instagram, Facebook and Twitter for updates. Thanks for watching!

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The minute I started brewing, for me, it was the perfect marriage of craftsmanship, creativity and science. To this day, it really keeps me going. — Matt Cohen, Owner & Brewmaster, Fiddlehead Brewing

Fiddlehead Brewing begins with an IPA

Years ago, Matt reached out to us to let us know that he had started Fiddlehead Brewing — following his departure as longtime employee with the position as Head Brewer for Magic Hat. Unfortunately we weren’t able to get up to Vermont to put together a Brewery Show episode at the time, but years later I managed to check out the brewery while on vacation. During that visit I recorded an episode for my side project Brewfiles. We discussed a bunch of things about his new brewery, including what he had planned for the future.

While it’s not the same as the Brewery Show, I think it does a pretty great job of capturing his intentions for Fiddlehead, how he got into brewing and what being a Vermonter is all about, including: keeping things green and brewing sap beer.

THE FOLLOW-UP

Since filming the above video, there have been obvious changes for Fiddlehead, such as growth and a huge surge in popularity. Not unexpected at all, as Fiddlehead is now canning some very popular and highly rated beers through Iron Heart mobile canning. Most if not all of these special release beers are available at the brewery on release days.

Mastermind IPA, Second Fiddle and Hodad Porter are all canned and quite highly regarded — and have some pretty awesome artwork, too. It looks like Hill Farmstead, The Alchemist and Lawson’s Finest Liquids have a true contender in the Vermont IPA category, which is great, because competition only makes beer better.

GROWTH, SUCCESS AND THE FUTURE

In 2012 Fiddlehead was brewing 30 barrels a week, and according to Matt, the business plan projection was to brew 500 barrels in the first year — except after only 6 months he had already surpassed 1000 barrels. That was while brewing primarily Fiddlehead IPA — the flagship beer, with just a few brewery-only specialty offerings.

I’m saying it right now — we’re staying at 5,000 — I’m on the record, so it’s out there… but we’ll see!

It’s clear from the success Fiddlehead is having, 5000 barrels isn’t the ceiling, and that’s great news. It’s a powerful reminder that great beer will float you beyond your capacity, and in the case of Vermont breweries, this seems to become a trend. Maybe there’s something in the water, or maybe it’s just great skill amplified by regional interest. No matter what the cause, they are brewing some solid beer.

WHAT’S NEXT?

Beyond world domination, what’s next for Fiddlehead Brewing? Only time will tell, but it sure seems that the answer is already obvious. Also! This seems like a good reminder — we should head up to Vermont for a formal episode and an update on all things green.

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The reason I got into this, is the love of making beer. Putting a smile on someones face when they try a beer for the first time — and saying “that’s phenomenal” — is the most rewarding thing in the world for me. – Aaren Simoncini, Beerd Brewing

After leaving the accounting and finance world behind to follow his dream of a career in brewing, Aaren Simoncini stealthily launched Beerd Brewing Company on a 3 barrel brewing system. After years of toying with the idea and running a high-end homebrewing operation, along with some professional practice at Cottrell Brewing, he decided to make it a reality — and Beer’d Brewing began its journey.

Located on the inside of an old factory building known as The Velvet Mill — which was literally a velvet mill used for importing and processing velvet in the late 1800’s — since, has been sold and converted into spaces for artists and small businesses to set up shop. One only has to look up at the rafters and admire the beautiful industrial structure that has withstood the test of time. It’s quite a unique building situated amidst rows of sea-breeze kissed properties, and over the years it has continued to be a valuable asset to the industrial and crafty operations within the seaside community.

Once you enter the main hall, past the huge open court which houses the farmers market during winter months, stands a recognizable logo painted on the side of a massive sliding fire door. If you happen to arrive before 1pm on weekends (prior to opening hours) a neatly assembled line begins to grow — as eager customers wait for the fun to begin.

From the Get-Go

Last year during some downtime on a trip up to Boston, I had the chance to film a quick interview to capture Aaren’s story.  For my side project Brewfiles, I put together a video profile which captures the relatively early beginnings of what appears to be the powerful future of the craft brewing industry. People who get it — and people who like being connected to their customers and the industry.

Being an accounting and finance major, I said let’s put some constraints on this business plan and not hope on the best. Let’s hope on the worst, and if I have to, I can use my own cash from my day job to keep this thing afloat. – Aaren Simoncini, On starting his brewery

Expansions and The Future

What started out as a 3bbl brewery with 36bbl of fermentation space, quickly exceeded those expectations. At the time of the interview they were already going beyond their bbl/year prediction.

I caught up with Aaren in August of 2016 to see how he was doing, and like visual music to my eyes, success was obvious at the brewery. According to the current stats, they have recently been certified for statewide distribution throughout Connecticut, minus one county. While they were formerly restrained to the 8-or-so initial draft accounts and on-premises growler filling — now they can be found on 15 draft accounts with more planned via self-distribution.

If all goes according to plan, Aaren stated that they could potentially reach over 800 bbl for 2015 — which is all scheduled to fit into the new space that’s almost 2,000 square feet, with a capacity of about 3,000 bbl. All things considered, that’s amazing growth for just over a year, specifically in a small town such as Stonington.

Riding the Wave

As easy as it seems, Beer’d Brewing looks to be making a splash far and wide, starting with Connecticut, and hopefully throughout the brewing scene with their uniquely hopped offerings. If you’ve never been to the brewery — you should go — if you have, and have had a moment to chat with Aaren, you’ll know that he’s a humble guy, connected to the brewing scene and his customers.

It’s important for me to constantly be innovating. Unless my beers are getting 5’s or 100’s, it’s important to constantly be changing them. I want to be the best I can possibly be, not only for myself, but for the consumers. – Aaren Simoncini, Beer’d Brewing

Like other brewers with real passion, his grassroots beginnings in homebrewing indicate the skill involved and success to come. Additionally, the general interest in what people have to say about the beer (which by the way, is really good) will help maintain this growth track — so we can all continue to be happy campers with a Beer’d.

Past ↦ Present

For a recap, some of the major changes include (in no particular order):

• Tasting room with full servings.
• State-wide CT distribution, minus one county.
• New 2,000 sq ft facility with up to 3,000 bbl capacity.
• A super-cute English pointer puppy named Lilly (pictured above in all her cuteness).
• More beer — up to 56 in the rotation! — more availability — and a bright, hoppy, future.

Be sure to get your hands on some Dogs & Boats, Hobbit Juice or 8 Days a Week if you’re in the Mystic / Stonington, CT area. It’ll be worth the trip.

Don’t forget to read more about Beer’d Brewing in the September issue #104 of Beer Advocate’s 9 Steps to Beerdom article — featuring a photo by yours truly!

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The guys at Barrier Brewing are as strong as it gets. We found out about them shortly after they opened their nanobrewery. Evan and Craig met as they were co-workers at Sixpoint. They ventured off to create something of their own. After about 2 years of brewing lots of great beer, many unique styles, they were so well received that expansion was required.

They purchased a new space on Long Island, and a short while after, Hurricane Sandy wreaked havoc in New York. They were within the path of damage and almost lost everything. The brewery was mangled, but salvageable. Estimates of up to $100,000 in damage.

They are back on their feet — but it was a trying time. So much so, that multiple breweries on Long Island came to their rescue to help rebuild (and even contract brew for them).

Check out the video for info on how they got started.

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The folks at DuClaw Brewing are a bunch of down-to-earth goofballs, who enjoy entertaining with beer. You can tell, as they’ve produced a bunch of their own comedy videos to go along with beer releases, and they’re quite good.

On top of that, they’re fully into the beer they make, have a bunch of barrel aged offerings, and bottle releases, events. The list goes on, and with multiple brewpub locations and a big brewing facility, it’s no wonder they’re able to create quality fun in the form of beer.

Take a look at the episode for more of the DuClaw story.

If you’re in the Washington D.C. or Baltimore area, check them out for some beer (or a meal, because the food is great).

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Which is known as America’s Oldest Brewery. We were inspired to capture the tradition of American brewing as it remains at Yuengling.

A fun fact, to stay in business during prohibition, they produced Ice Cream — until that ended and they resumed beer production. They also have an entire underground cave system which was used to lager their beer throughout history, as it was the perfect climate year-round, like a beer cellar for the masses.

For some great history and stories, check out the full episode for the story behind the oldest brewery in America.

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Heartland Brewery is a brewpub and chain of restaurants throughout Manhattan, in New York City. We had the chance to film an episode at Heartland, which is located in Brooklyn. They currently brew beer for all of the restaurants locations.

Brewmaster Kelly Taylor is currently the man in charge of the facility known as Greenpoint Beer Works. He’s also able to brew his own brand on premises, called KelSo. In this episode we put together there’s quite a cast of brewing celebrities, including Taylor himself. For example, Sam Richardson is now owner and brewmaster of Other Half, which was named one of the fastest growing breweries in the country.

Overall this is a place that churns out great talent and great beer. Watch the whole episode for an insight into the Heartland Brewery story.

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When we got the chance to drive out to Blue Point Brewing Company we were pretty excited. They have created a strong following throughout New York City in terms of beer availability and we wanted to find out why. After visiting, the answer was pretty clear, these guys were marketing their brand well.

According to the story, after seeing how Lagunitas had created their brewery in California, the two owners and founders of Bluepoint Brewing, Mark and Pete, decided to follow that theme for Bluepoint. In fact, it worked out so well they were purchased by Anheiser-Busch (AB InBev) and now have the ability to distribute beer on a massive scale.

Check out the full episode for more on how they got rolling in the brewing business.

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That’s the phrase that comes to mind when you walk into Climax Brewing. Then you meet Dave Hoffman, owner and brewmaster, and you understand why the phrase is so fitting. As one of the oldest small-scale (micro) breweries in the state, they are Jersey Strong.

Dave is a super-passionate guy and believes in brewing beers to style using traditional methods and ingredients. He’s won a few awards for hitting them accurately, specifically the Helles.

If you’re in North Jersey you can stop by the brewery or find their beer on tap at bars and restaurants.

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A craft beer ice company might be the most interesting concept we’ve encountered in person. The Olde Burnside Ice Company doubles as a brewery AND an ice factory. It’s been in the family for generations. What’s probably most intriguing is that they’re operating this out of a tiny little space. And they have big swords on the walls. Talk about protecting your investment!

Old Burnside is known for their most common beer, the 10 Penny Ale, a traditional Scottish Ale brewed for their family history.

Check out our chilling episode for the whole Olde Burnside story.

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