FBC’s First Tap Account

We are so excited to be opening our first tap account on Wednesday November 27th, 2013 at the Fairport Village Inn!

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Shortly after starting the Fairport Brewing Company project we brought samples of our beer to Ken Beckwith and asked him for some feedback.  Kenny lined up his trusted customers and we went in to sample.  They loved it and here we are almost three years later opening up our first tap with our Raider’s Red Ale.

Please come and celebrate with us at 7pm (get there early it is going to be packed!) at the Fairport Village Inn for the official opening of Fairport Brewing Company’s first tap account!   Cheers!!!!

Adding More Days Open!

Going forward next week, on November 27 we will be open Wednesday through Sunday!  Here are our hours.

  • Wednesday 4-10pm

  • Thursday     4-10pm

  • Friday          4-10pm

  • Saturday    12-11pm

  • Sunday      12-5pm

Grand Opening Success!

The best weather you could ever ask for….in November!   It’s so true, God loves good beer and this grand opening was the proof!

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We started with the ribbon cutting ceremony on Friday at our new Tap Room (99 South Main).  What a great time to thank all the people who helped us get to this point.  We followed it up with food and great brew in the tap house!

On Saturday we started the day with brewery tours and a big BBQ lunch!  We ended the day burning through a whopping 14 kegs of beer and had plenty more at the end of the night!  (Saturday ended a three week consecutive period where we haven’t run out of beer! ) The bands were awesome!  Joe Fornieri and the Dynamics started us off with an afternoon of blues.  Then Wyatt Kaidy’s surf band Pickled Brain from Outer-space made us wish we had surfboards as they cranked it up under the tent but in the end it was Fairport’s Northside Johnny that rocked four corners like never before!  Imagine that!!!!!!!

Screen shot 2013-11-16 at 10.56.12 PMIt couldn’t have been any better!  What a great time!  What a great town and what a great village!  Love this place!  Cheers!

 

 

Join us for our “Official” Grand Opening Party

November 15th and 16th will will be celebrating the Grand Opening of the Fairport Brewing Company!  We hope you can celebrate with us!

(the “soft launch” is officially over!!!!)

 

Festivities will include…

  • Friday 11/15 Join us @ 4pm for the Ribbon Cutting Ceremony with our local officials followed by a beer tasting and pints in the tasting room!  Come meet our local officials and the OCED who helped us get our new location!
  • Saturday 11/16 Small Batch Brewery Tours- 10am-2pm at 1000 Turk Hill Road, Suite 298 (building 8 second floor)  Tours will be held every 1/2 hour by reservation only.  Tickets are FREE so register soon.

To begin online reservations, please click on the day of the time you wish to take a Small Batch Tour. Please note that if a date is not visible on this link Eventbrite, it is sold out. Due to the limited size of our brewhouse, we are not able to accept walk-ins to the tours.  Reservations are available NOW.

  • Saturday 11:45-1pm  BBQ Lunch for our big ticket Kickstarter supporters!
  • Live Music all day (1pm-NSJ) under the tent including some of Fairport’s best bands including Blues with Joe Fornieri and the Dynamics (afternoon) and closing with Fairport’s  Northside Johnny!

 

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  • Music Schedule to be posted soon!  (we are still working on it….can you believe it?)
  • Our daily food supplied by our neighbors the Masons!

 Music Schedule

  • 1:30 pm-3:30pm Joe Fornieri and the Dynamics
  • 4 pm – 5pm Pickled Brain from Outerspace
  • 7pm-9:30 Northside Johnny

 

Governor Cuomo Welcomes 14 Licensed Farm Breweries in New York State

Andrew M. CuomoGovernor

Governor Cuomo Welcomes 14 Licensed Farm Breweries in New York State

14 Farm Breweries Using Local Agricultural Products Open Across the State Since Creation of Farm Brewery License this Year

Microbreweries Increase Nearly 100 Percent Since 2011

Albany, NY (October 9, 2013)

Governor Andrew M. Cuomo today welcomed 14 newly-licensed local farm breweries that have opened as a result of legislation signed by the Governor that took effect in January 2013. The “Farm Brewery” license allows craft brewers that use products grown in New York State to operate in a similar fashion to the state’s farm wineries, leading to increased demand for locally grown farm products as well as expanded economic development and tourism.

 

Additionally, the Governor announced nearly a 100 percent increase in microbreweries across the state over the past two-plus years. In the first quarter of 2011, there were 51 licensed microbreweries across New York State; today, there are 93.

 

“With the opening of 14 farm breweries since January and a nearly 100 percent increase in our microbreweries, it is clear that New York’s craft beer industry is booming – and this is just the beginning,” Governor Cuomo said. “The State is committed to promoting New York’s exceptional food and beverage producers through our Taste NY initiative and investments in research and development to further grow the industry. Not only do these efforts benefit New York’s craft breweries, but they also help our agricultural sector to flourish. We want New Yorkers and visitors alike to ‘buy local’ and keep coming back for more.”

 

In July 2012, Governor Cuomo signed legislation to support and strengthen New York’s craft breweries. Under the new law, in order to receive a Farm Brewery license in New York State, the beer must be made primarily from locally grown farm products. Until the end of 2018, at least 20% of the hops and 20% of all other ingredients must be grown or produced in New York State. From January 1, 2018 to December 31, 2023, no less than 60% of the hops and 60% of all other ingredients must be grown or produced in New York State. After January 1, 2024, no less than 90% of the hops and 90% of all other ingredients must be grown or produced in New York State. The beer manufactured under these guidelines would be designated as “New York State labeled beer.” The legislation was modeled after the 1976 “Farm Winery Act,” which spurred the growth of wine production in this state, including the creation of 261 farm wineries and tripling the number of wineries.

 

Under the farm brewery license, brewers do not need an additional permit to serve beer by the glass, which has the highest return for brewers in terms of sales. Farm brewers can also make cider and serve that cider by the glass. They are allowed to have five branch offices, where they can sell their products and other New York State labeled beer, wine, and liquor, in addition to having tasting rooms, retail shops and restaurants.

 

There are currently 14 licensed farm breweries in New York State, which use 20 percent of local products in their blends, with more than a dozen more applications currently in the pipeline. These include:

 

  • Good Nature Brewing (Hamilton)
  • The Beer Diviner (Stephentown)
  • Rooster Fish Brewing (Watkins Glen)
  • Climbing Bines Hop Farm (Penn Yan)
  • Hopshire Farm and Brewery (Freeville)
  • Fairport Brewing Company (Fairport)
  • Brown’s Brewing Co. (Troy)
  • Abandon Brewing Company (Penn Yan)
  • Hamburg Brewing Company (Hamburg)
  • Erie Canal Brewing Company (Canastota)
  • Henneberg Brewing Company (Cazenovia)
  • Long Ireland Beer Company (Riverhead)
  • Honey Hollow Brewery (Earlton)

 

The farm brewery legislation is also helping to grow the state’s agricultural sector. This year’s hops acreage is currently at about 140, which is double the amount of last year’s number of acres. Growers have already invested more than $2 million in hops production over the last two years. When investments in tractors, buildings, harvesters and malt houses are factored in, this investment is much higher.

 

The current state budget includes $40,000 for the New York State Agricultural Experiment Station in Geneva to establish an acre of disease-free certified hop varieties that are of particular interest to the New York hop industry. The hop varieties were certified as part of the USDA National Clean Plant Network Program. Research is being conducted at the Station to determine how well the hop varieties perform and what practices need to be implemented to control major diseases and pests that can threaten hop production in New York. The planting will provide opportunities for faculty and hop growers to interact in research that will be essential for the growth and prosperity of the industry.

 

In addition, more than $117,000 in Consolidated Funding Application dollars is helping New York Craft Malt in Batavia purchase equipment and machinery. New York Craft Malt will use locally-grown, malt grade barley at the facility.

 

Dean Norton, President of New York Farm Bureau, said, “New York Farm Bureau has always been a strong supporter of increasing opportunities for our farmer members. The opportunity created by the new farm category of licenses – either winery, distilleries, cideries or breweries – has created new possibilities for growth. I’ve seen firsthand the excitement of our farmers when their kids return to the farm and embrace the beverage sector, by planting relatively newer crops like hops, malting barley varieties, and of course, new varieties of grapes. We’re pleased to have worked with Governor Cuomo and the Legislature to create these new opportunities and look forward to tasting more New York products.”

 

Paul Leone, Executive Director of New York State Brewers Association, said, “With more hops and malted barley being planted every year, more and more breweries will have the opportunity to qualify for a farm brewery license and take advantage of this legislation signed by Governor Cuomo. The growth of our industry is huge – at the rate we’re going, we could possibly see over 200 breweries across New York State by the end of 2014. I thank the Governor and the state’s lawmakers for their continued support of our industry.”

 

Garry Sperrick, Owner of Abandon Brewing Company in Penn Yan, said, “We received our Farm Brewery license at the end of July and just opened our tap room on September 28. By late afternoon our parking lot was full. We’re already developing a loyal grassroots following. We’ve also been active in sampling under the ‘Taste NY’ initiative, which has helped our business get some great exposure outside of Penn Yan. In addition to hops, our farm grows grapes and apples, which we plan to convert into cider and beer flavors. The farm brewery license is great for our business and is helping local agriculture expand as well.”

 

Jonathan Post, Owner of The Beer Diviner in Stephentown, said, “Our tap room has been open in Stephentown since early summer. I’ve been a one man operation since last year and thanks to the Farm Brewery license I plan to hire an additional worker to help me with bottling and distribution. The farm brewery license also helps me diversify my brews with home grown New York State products, which in turn tell their own story in every glass. My coffee oatmeal stout has won a bronze medal for best beer in the Hudson Valley and we have a number of other beers to choose from. I appreciate the state’s support for my business.”

 

Greg Stacy, Vice President of Sales and Marketing for Brown’s Brewing Company in Troy and Hoosick Falls, said, “Brown’s has been brewing its own hops and working with other hops farmers for a number of years now. The Farm Brewery License helps us be a visible participant in the ‘buy local’ movement. We are pleased to partner with the state on this initiative, which is still in its infancy. We’re a local New York company and we’re excited about the great promise that this industry has to offer.”

 

The Governor created an online “one stop shop” to provide New York’s wine, beer and spirits producers with a single point of government contact for assistance regarding regulations, licensing, state incentives and any other questions facing the industry.

 

The State Department of Agriculture & Markets has produced a video on the booming hops trend and the Governor’s Farm Brewery Legislation. Visit the Taste NY website to view.

Book Signing at the Brewery

ENJOY LOCAL FICTION AND LOCAL BEER

Book Launch Party

Fairport novelist Craig DeLancey will read from his novel Gods of Earth, sign copies, and answer your questions.

Open to any and all book lovers.

Artisanal Fairport Brewery beer and copies of Gods of Earth will be available for purchase.

WHEN:  Tuesday, October 22nd from 7:00 PM to 10:00 PM

WHERE:  Fairport Brewing Company, 99 South Main Street, at the corner of Main Street and Church Street.  Parking available at Village Landing.

Register Here

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Brewery Update

Happy to say we are making progress.  The 3 BBL is in place and just a few more tweeks and we should be able start testing for leaks.  We want to make sure everything is plumb!

IMG_6781In the meantime come on down Thursday, Friday and Saturday for some great home town craft brew.  We only have so much so when it’s gone, it’s gone.  We have been supplementing our supply from a really cool brewery in Hamilton, NY called Good Nature Brewing and we have added some great NYS hard cider from Blackbird Cider Works in Niagara County to help us keep the lights on until closing time.  Seems to be working well and people are really enjoying it.  Give us another three weeks and we will be swimming in beer!

Once the new brewery is totally in place we will resume our production tours by reservation only.  We will be posting a tour request form soon.  Stay tuned.

The 99 South Main Street Beautification Project is under way and we are really excited about the progress.

IMG_6907It has been a lot of work but as Village residents we are so excited to be a part of making out hometown an even more beautiful place in which to live and visit.  We understand that the Village has some big plans for the exterior landscaping and they will be going to committee on 10/21 to discuss.  Can’t wait to see what they have up their sleeves!

We have had such great feedback on this project!  Thanks to everyone who encouraged us along all weekend! Horns honking, thumbs up, and your shout outs of support from the four corners kept us going well into all three nights! Thanks so much for the support! Hometown Pride at its Best!!

Here is to Fairport!  Cheers!!

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Event Requests

Fairport Brewing Company is dedicated to supporting our local community as well as making great beer.  We receive a large number of requests for a small brewery and unfortunately, as much as we’d like to, we cannot support every event.  That being said, let’s get started!

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  • Use this form if you are not looking for a charitable donation.  ie. Birthday parties with tours, charitable events in the tap room,  beer tastings for hire and not for hire.

  • Please fill out this web form to help us determine whether your event is compatible with our beer event policies and state and federal laws.

  • Please submit your request no later than 2 weeks before the day of your event.  The longer notice, the better!

House Keeping:

We get lots of requests and trust us we want to support all events but we won’t be able to make payroll if we do.  So we need to set some ground rules…..

Ground Rules for off campus events:

  • We will not be supporting events for exposure where there is not a license or a special event permit provided from the State Liquor Authority.  Sorry it’s the law.

  • We can not support events where we are not present.

  • We will not be supporting events for profit, unless the event coordinator is paying for product and employee time.

 

Event Request Form

Apollo 8 at the Old Toad

Old Toad tap takeover to feature New York beers! 

Including the Apollo 8 from Fairport!

Pork Tenderloin Recipe with the Muleskinner

Here’s a great recipe where I used Muleskinner beer:

Slow Cooker Pork Tenderloin with Beer and vegetables

1 two pound pork tenderloin
6 ounces of lager style beer (try your favorites)
2 Tablespoons white wine vinegar
2 potatoes, quartered
2 carrots, quartered
6 button mushrooms
2 cloves garlic
1/2 small onion, cut into chunks
1 1/2 teaspoons salt
1 teaspoon whole peppercorns
1 teaspoon dried sage

Combine all items in slow cooker and cook on high for approximately 4 hours.

After I cooked everything and removed it from the cooker, I left the setting on high and started adding a tablespoon of flour at a time until I had the consistency of gravy that I wanted – I added a bit more pepper – you’d have to taste it to see if it is needed.

Serve immediately – pork was VERY tender and veggies had great flavor

YUM!!!!!!