Yankee Brew News February/March 2014 : Page 39

www.brewingnews.com Helderberg Brewshed By Gregg Glaser The Carey Institute for Global Good, a not-for-profit organization based in Rensselaerville, N.Y., has opened the Helderberg Brewshed, a brewery education cen-ter. A 1760’s Dutch Barn will be resurrected on the campus and adapted to house New York State’s first farm-to-glass classroom and farm brewery incubator. The barn will house a model farm brewery that demonstrates sustainable brew-ing and building practices and utilizes local ingredients; a Farm-To-Glass Classroom to provide educational opportunities to farmers, brewers, distillers, cider makers and other craft beverage producers; and a Farm Brewery Incubator that provides brewing space, technical support and business planning assistance to start-up farm breweries. The project’s goal is to “weave together our region’s architectural history and agri-cultural roots with today’s emerging interest in small farm viability, creating an agri-tourism and educational facility that contributes to the region’s long-term economic vitality,” according to Sarah Gordon, Farm-To-Glass Development Specialist at The Carey Institute for Global Good. The first three workshops in the Farm-To-Glass Classroom Series, all to be held at the Guggenheim Pavillion, Carey Institute for Global Good, in Rensselaerville, are: January 18: Hops Workshop For Novice & Intermediate Farmers; February 22: Business Planning and Design; and March 22: Honey and Mead Workshop. sports or anything. We want people to talk to each other.”The planned initial beers are Pale Ale , India Black Rye, Brown Ale and Stout. Valentine’s Day brewed with chipotle peppers, chocolate and cherries, an historical American beer in time for President’s Day, Maple Brown (which uses fresh local maple syrup) and a dry Irish stout to celebrate St. Patrick’s Day. 39 NYC continued from p. 37 of further education in their hands,” said co-owner Douglas Amport. “This class fulfills our goal of taking the new brewer from nothing to a full-fledged all-grain brewmaster in a few weeks. It’s like the Mercedes-Benz of home-brewing classes.” Bitters & Esters, opened by Amport and John La Polla in 2011, is “… the city’s first do-it-yourself brewery ... a brew-on-premise location complete with classes and access to resources, as well as a supply store ...,” according to its website. CT continued from p. 31 Tastings and tours take place four days a week (Wednesday, Friday, Saturday and Sunday), and the brewery can be rented for private events. Charter Oak Brewing has brewed a lim-ited release beer as a collaboration between Town Line and the popular Connecticut Chaz and AJ radio show. This was Christmas Brown Ale in a 22-ounce bottle for the Chaz and AJ Toy Drive, and $3 from every bottle was donated to benefit all the needy children in Connecticut. One of the rising stars on the New York State craft brewing scene is Rushing Duck Brewing in Chester, which made a lot of noise in 2013 and began bottling late last year. The brewery expects to exceed its 2013 production output of about 540 barrels by increasing to 800 barrels this year. This year starts off with a focus on expanding the barrel-aging program due to the acquisition of rum, bourbon and applejack barrels. The Rushing Duck beers also have interest-ing names. For example, Manuary (10%) is a black Belgian tripel. “It’s a play on every-one making black IPAs,” according to the brewery. Next up is an imperial version of Nimptopsical , an English strong ale, which will be barrel-aged and will weigh-in at about a whopping 13%. Spring will bring the re-release of Bauli Saison (6.0%), brewed with coriander, white peppercorns and kaffir lime leaves. How do you Spell That? Cans Are Coming Druthers Brewing Co Saratoga Springs has been approved for a second location to open in downtown Albany. The new location (1053 Broadway) will house a restaurant, brewery and canning facility. New In Albany The Cambridge House Brewery is “… jumping on the ‘Can Wagon,’” said co-owner Steve Boucino. Big Hoppy Double IPA (8.5%), KISS IPA (Keep it Simcoe Stupid) and Golden Boy Kölsch will be in cans early this spring. Cambridge House beers are available through-out Connecticut and Massachusetts. Delayed in Cohoes Raven’s Head Brewery , under construc-tion in Cohoes, had its share of difficulties in 2013. Last month, the brewery lost its main investor due to a heart attack that resulted in death. As a result, the future of Raven’s Head, which purchased the former Cohoes Armory Building and was well into construction, is uncertain. A new investor is needed in order for the brewery project to continue forward. Hard Work Owner/Brewer Roger Davidson of Council Rock Brewing in Cooperstown won’t be on the festival circuit this year. “We won’t be at TAP NY this year, although I’d like to be” Davidson said. “I’m having a hard time keep-ing my place supplied, with demand so high, so taking a few barrels out to a festival is out of the question. Additionally, that would mean time away from the brewhouse, which I just can’t do right now.” Although Davidson completed an expan-sion in October, the house is still always full. Even with two new lager tanks, keeping up is tough. The tanks are always in use with the regular lineup of All American IPA (7.6%), Full Nelson, Vienna Lager and Sunken Island Scotch Ale (8.5%). A new addition, Winter Light Hefeweizen, may also be available. Next up are a few new beers: California Common, Imperial Oatmeal Stout (9.0%) and Czech Pilsner. “Winter ski season is in full swing,” said Jamie Caligure at Cave Mountain Brewing in windham, “and we’ve been brewing away to quench thirst after a long day on the slopes.” Test batches for TAP NY are on tap, and one fermenter is reserved for these experimen-tal brews. Other seasonal beers include a spicy From the Cave The certified organic beers from Beau’s All Natural Brewing , a Canadian craft brewery located in Eastern Ontario, will enter the U.S. US for the first time this March with a focus on New York. Beau’s has chosen Remarkable Liquids of Albany, as its national importer and exclusive New York distributor. Beau’s, a family-run craft brewery co-founded in 2006 by father and son Tim and Steve Beauchesne, has received numerous awards for its beers including two gold medals at Mondial de la Bière and five gold medals at the Canadian Brewing Awards . Beau’s has also been voted Best Craft Brewery in Ontario every year since 2007 at the industry’s Golden Tap Awards in Toronto. Remarkable Liquids will begin distribu-tion with Lug Tread Lagered Ale and The Tom Green Beer , a milk stout brewed in partnership with the Canadian actor and comedian of the same name. Both beers will be available in Beau’s signature single-serve bottles and on draft. “We’re super-excited to finally get to meet the neighbors,” said Beau’s co-founder Steve Beauchesne. “We’ve had our hearts set on keeping the beer we brew within a day’s drive of the brewery, because it’s important to us to have real relationships with the people who serve it, sell it and drink it. Selling into New York State gets our beer out to more people to enjoy, but still lets us be a local brewery.” Coming from Canada

Helderberg Brewshed

Gregg Glaser

The Carey Institute for Global Good, a not-for-profit organization based in Rensselaerville, N.Y., has opened the Helderberg Brewshed, a brewery education center. A 1760’s Dutch Barn will be resurrected on the campus and adapted to house New York State’s first farm-to-glass classroom and farm brewery incubator.

The barn will house a model farm brewery that demonstrates sustainable brewing and building practices and utilizes local ingredients; a Farm-To-Glass Classroom to provide educational opportunities to farmers, brewers, distillers, cider makers and other craft beverage producers; and a Farm Brewery Incubator that provides brewing space, technical support and business planning assistance to start-up farm breweries.

The project’s goal is to “weave together our region’s architectural history and agricultural roots with today’s emerging interest in small farm viability, creating an agritourism and educational facility that contributes to the region’s long-term economic vitality,” according to Sarah Gordon, Farm-To-Glass Development Specialist at The Carey Institute for Global Good.

The first three workshops in the Farm-To-Glass Classroom Series, all to be held at the Guggenheim Pavillion, Carey Institute for Global Good, in Rensselaerville, are: January 18: Hops Workshop For Novice & Intermediate Farmers; February 22: Business Planning and Design; and March 22: Honey and Mead Workshop.

Read the full article at http://ybnonline.brewingnews.com/article/Helderberg+Brewshed/1631125/196102/article.html.

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