A very cool event went down last week where one of the most anticipated breweries coming to New York next year made its Upstate NY debut: Suarez Family Brewery. Owner/Brewer Dan Suarez is a Hill Farmstead alum and his beers are definitely something worth seeking out when the brewery opens in early 2016. Some pilot brews made an appearance, like How Are We and Big Night, along with collaborations done with Threes Brewing and Brewery at Bacchus.
“Wow.” That’s all I can say about my visit to B. United and OEC brewing this past weekend. Going from one industrial park brewery after another after another, most breweries start to look the same, even with the nicest transformation of their tasting room. B. United and OEC’s space is something truly different, and they’re going way, WAY above and beyond to bring some really unique beers and methods of brewing and fermentation to the Northeast.
Just wanted to give a quick shoutout to my homies at Peck’s Arcade for putting together this impromptu tasting for my birthday last week. I showed up unannounced to sneak in a quick solo bite before meeting up for the debauchery that would ensue later at Rare Form, The Shop, and The Ruck. Chef Nick and his kitchen staff killed it as always. (Sadly I only had my phone with me so these pics will have to do.) Thank you, everyone!
Well, I’ve been neglecting the blog a bit lately but that doesn’t mean I haven’t been out there checking new things out. I may switch up the format of the homepage here to focus less on new posts and more on recommendations of my favorite regional spots, but that will take a little bit. In the meantime I’m going to play catch up on some visits with some short posts, some new, some you may have seen on Facebook.
With the recent announcement of the Troy Planning Board giving the go ahead, I figure today is a good day to share these pics with you guys. If you haven’t yet heard, there’s a new butcher shop opening up on River St. in Troy called Sentinel Butchery. Emily Petersen’s plan is to bring whole animal butchery to the Capital Region, sourcing meat from local farms and slaughterhouses whenever possible. She’ll be offering cuts of pork, beef, and chicken, along with sandwiches, charcuterie, and other retail items. I lucked out and was able to tag along on one of her farm visits last week, and it just happened to be one that specializes in Wagyu cattle, Mangalitsa and Berkshire hogs, and lamb, along with a USDA slaughterhouse.
A brief warning about today’s post. This will be a little different than what I usually write about here. This post is going to be extremely photo and text heavy (and y’all know I’m a terrible writer) and the photos on the kill floor are going to be graphic. I don’t think I have too many vegetarian or vegan followers, but if there are any of you out there this post may not be for you.
Last week marked the second annual Dark Horse Beefsteak Dinner at McGreivey’s. This laid back beer dinner hasn’t changed much from last year’s event, which is a good thing. The seat price is an absolute steal considering the amount of food, including all you can eat filet, and beer is served at the event. I didn’t have as much freedom to move around to take as many pictures like I did last year so make sure you check out that post with a little more in depth commentary as well.
Tuesday may have kicked off Saratoga Beer Week but at that night’s Hudson Whiskey & Rye Beer event, the whiskey stole the show. Ryan and Sonja McFadden of Henry Street hosted us while Ralph Erenzo from Tuthilltown Spirits led us through a series of Hudson Whiskey spirits and Jared Kingsley from Remarkable Liquids shared a handful of beers from their portfolio all of which tied rye into the recipe.
Hudson Whiskey is an interesting brand. It started life on farm land in Gardiner, NY owned by Ralph Erenzo, and he has no qualms about telling stories of trials and tribulations of getting production off the ground. Difficulties were met while dealing with uncooperative neighbors who were against the idea of having a distillery nearby, and production issues arose when the honey-melting tank they used to mash their grain lacked a drain, attributing to their unique process of leaving the grains in during fermentation. This gives the final product its signature grainy flavor, a process they still use today.
While still produced by Tuthilltown, the Hudson Whiskey brand is now owned Scotch whisky giant William Grant & Sons, who also own recognizable brands such as Glenfiddich, Balvenie, and The Mcallan. The 375ml wax dipped bottles generate some controversy in the whiskey world as the pricepoint fetches near $80 for its 750ml equivelant, but I assure you, it’s worth the price of admission for a special occassion. Let’s take a look at the whiskies and beer we tried that night.