LOCALadk Magazine

48 Summer 2019 LOCALadk Magazine LOCALadk In route to an MBA program that could have led to a career in finance, Chris Ericson, owner and head brewmaster, devel- oped an interest in brewing beer. He then secured a job at a brewer y in Maine. He was hooked. Subsequently, he changed his life plans, relinquishing his spot in the MBA program for the life of a brewer. This is what he was meant to do. A series of experiences positioned him to take on the role of brewmaster at The Shed in Stowe, Vermont. His entre- preneurial spirit then kicked in, leading to the purchase of a church-like pub business in Lake Placid, New York. Lake Placid Pub & Brewer y was born— one of New York's earliest microbreweries. Since then, Chris has introduced the legendar y Ubu Brown Ale, with distribution beyond the local region. In more recent years he opened a second operation called Big Slide Brew- er y & Public House on the edge of the Lake Placid Olympic Village. Chris and his brewer y manager, Kevin Litchfield, produce a full array of delicious craft beers— one of which (a Flemish style sour ale) I am enjoying as this article develops. Now ser ving as the president of the northern New York Craft Brewers Association, Chris sees geography as the only ob- stacle to the Adirondacks becoming a true beer destination. " We have a good number of excellent brewers in the area, but the Park is 6 million acres in size." As we talked in Big Slide Brewer y I couldn't help but admire the beautiful stainless steel fermentation tanks that are only separated from the patrons by a few panes of hockey glass. Chris stated that he believes that the process of brewing is far more science than art. Of course, new flavors must come from an appreciation for the art of brewing, but in his opera- tions it is imperative that ever y time a guest orders a partic- ular beer or ale that it tastes and looks the same. For this to happen he must understand chemistr y and biology, maintain the highest level of sanitation, record and dictate formulas, and certainly invest the time in finding the best quality in- gredients. After two hours that flew by, we clink glasses and toasted to great beer. According to Chris, the craft brew industr y in the Unit- ed States represents between 16-17% of the total product consumed, so there is lots of room for growth. Transition- ing standard beer drinkers to craft brews will not be easy, so many artisan brewers are looking to create gateway brews such as lagers, to move consumers away from mass-pro- duced beer to more flavorful and interesting craft products, in stages. His strongest statement was that residents of New York should drink local, or at least beer that is made in the state. The Adirondacks, at least in recent years, has discovered the magic of locally produced beer and ale. From ver y meager beginnings, the Park now enjoys nearly 20 microbreweries. All indications are that this growth will continue for some time. The question is: Will the Adirondacks become one of the next great beer destinations? Is it probable that in addition to our attraction as a wilderness paradise, the Adirondack region will also be that place where beer nerds can find a home, a stool, and a great IPA? I had the privilege of talking with, and in some cases visiting, real, down– to – earth, Adirondack brewmasters to catch a little bit of their enthusiasm and insight. Take a moment to join me on a beer excursion. Lake Placid Pub & Brewery/Big Slide Brewery & Public House — Lake Placid, New York:

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