In: Hammondsport Brewery
February 2, 2017
Serving brunch on Sundays has been something we have wanted to do for a while. Now, with the passing of “The Brunch Bill” by Governor Cuomo on September 7, 2016, and the completion of our new room, we can go a step further with the vision of the brewery. Coco’s Cafés has been working with us since our first summer.
Coco and her crew have been hard at work in all kinds of weather and cooking up some delicious meals. Her first brunch menu offerings are delicious. I tried her Eggs Benedict served with Steuben Club Stout. The eggs were poached perfectly, the hollandaise was decadent, and the potatoes were just how I like them. Reviews have been outstanding.
January 27, 2017
We’ve been hard at work trying to develop an atmosphere at the brewery where people are comfortable and engaged with beer, music, food, and the social scene. Our new addition has helped us accomplish this task, and the build out of the deck this spring will further enhance the experience. There is a lot more to come from the production side and customer experience.
Jim Zimar has joined our team full time and brings a wealth of knowledge from his 30 plus years of experience as a winemaker and vineyard manager in the Finger Lakes.
Jim’s involvement will help expand our beer offerings, packaging capabilities (More news on packaging later!), and will help ease production constraints as we continue to grow. Although he has already had a presence at the brewery, welcome him aboard when you see him.
June 8, 2016
After a great first full year of brewing, we came to the conclusion that a bigger fermenter and a refrigerated brite tank will give us more options and flexibility, but more importantly…the ability to brew more beer! At one point last year, we came close to running completely out of beer. We only had three fermenters that were being filled and emptied as quickly as possible.
May 9, 2016
When I began considering the idea of opening a brewery in the Finger Lakes with my family, we got word of the New York State Farm Brewery Law, which requires farm brewers to use NYS grown hops, malt, and other ingredients in their product (excluding water). Until 2019, at least 20% of the ingredients used to make our beer has to be grown in NYS. In 2019, the percentage jumps to 60%, and then to 90% by 2024. The Farm Brewery Law mimics the state’s Farm Winery Law, which helped grow the state’s wine industry to where it is today. The opportunity to create a beer using, for the first time, only NYS ingredients was what pushed us to pursue a farm brewery. It felt exciting to be part of an effort that supports local farmers, malting houses, hop growers, and small business owners. There was also historic significance, as we joined the resurgence of the NYS hop industry, which was once the world’s largest hop producer.
April 10, 2016
We are excited to share the launch of our new brewery website! As we head into our second year, we thought it was time to freshen up our site and expand our communication with current and future customers. We hope you like the new look, which was designed by Jessica Confer, owner of Tin Can Creative Co. in Ithaca, NY. Jessica and SBC Head Brewer Chad Zimar worked together over the winter and spring to come up with a site that better represents who we are and the direction we are going. Over the past year and a half, we’ve had great feedback from our customers who enjoy coming to the brewery because of its warm, inviting atmosphere and great beer. We wanted that same feeling to come through in our website.