LOCALadk Magazine

H O S S ' S C O U N T R Y C O R N E R H U N T I N G G E A R - C O F F E E - M A P L E S Y RU P - W I L D G A M E M E AT S B AIT SHOP - RODS - REELS - C AMPING GEAR - GLUTEN-FREE FOODS L O G O W E A R - T H O R L O G I F T S - B R E A D S - C H E E S E S "If you can't find it at 40-year- old Hoss's, you probably don't need it!" Martha Stewart Woolrich Clothing Tipsy USA Clothing Minnetonka Moccasins American Dakota Rugs XC Ski & Snowshoe Rentals 1142 Main Street Long Lake, NY 12847 800-952-HOSS HosssCountryCorner.com 34 Fall 2014 LOCALadk Blue Line Brewery 55 Lake Flower Ave Saranac Lake, NY 12983 518-354-8114 www.bluelinebrew.com Blue Line Brewery is a 3 bbl micro brewery that offers tastings and the opportunity to fill a growler of your favorite beer to take home with you. Their signature beers include the Black Fly IPA, which is brewed with four different kinds of hops to balance the sweetness created by the malt. Lake Flower Ale is a cream ale style that finishes clean and crisp, yet with a hint of caramel. The Red Rye is a blend of three different styles of beer: Irish Red, Rye, and English IPA. This beer is also brewed with ten different specialty malts. Even if you are not usually a fan of dark beers, you should still give Forest Home Black a taste; although dark in color, it is light in body. Its taste is unique because it is brewed with two kinds of honey and fresh rosemary. Owner Mark Gillis is currently working on expanding his business to include not only the brewery but a restaurant as well. St. Lawrence Brewing Company 19 Commerce Lane #4 Canton, N.Y. 13617 315-714-3200 www.stlawrencebrewing.com A theme with new breweries is that the owners all love making craft beer and at some point decided to expand their hobby into a business. Ken Hebb, principal owner, when asked why he decided to start a craft beer business, answers "It seemed like a good idea at the time." Ken and a group of investors opened the doors to St. Lawrence Brewing Company on August 1, 2013, after more than three years of planning. The facility is 3,000 sq. feet and is designed to be for production and distribution, with a small tasting room. It is the largest brewery we visited. They brew two batches a week and produce 180 barrels a month. Ken tries to use local ingredients when he can, but with the volume they produce there are not enough local ingredients available; he is hopeful this will change. Signature beers include the Skinny Dipper, an American IPA; the Ruby Canoe, a Bock; Maple Porter, an American Porter made with local maple syrup; and the Barnstormer Bohemian Pilsner. A Seasonal Brew is created every two months; Steph, the head brewer, often creates a beer using local ingredients like blueberries or strawberries. The Brewery itselfs sells samples, pints, growlers, and a 4-pack of 16oz cans. St. Lawrence Brewing works with five distributors and is sold in twenty counties. The brewery works with a mobile canning service called "We Can Canning" in Pennsylvania, which comes to the brewery every two weeks and cans 500 cases at a time, about 30-40 cases an hour. Cans make up about 60% of the business. Ken and crew have their eye on the future and hope to expand the current building and within five years bring production up to 10,000 barrels a year. For Ken it's still a "good idea"; what he loves best is the actual process of making beer and also the variety of jobs he gets to do. John DiGiacomo

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