Ellicottville Brewing Company
Ellicottville Brewery is fulfilling its promise of further expansion while continuing its record of producing more than 40 great beers
As brewpubs go, New York State’s Ellicottville Brewing Company is more than two decades old and definitely one of the older brewpubs in the country. Founded in 1995, the Ellicottville Brewing Company is an integral part of tiny Ellicottville (pop. 1,598) in the Western Alleghenies region of New York. The town has often been called ‘The Aspen of the East’ with good reason. In the mid 1990’s, Peter Kreinheder was on a ski trip to Vail, Colorado and was introduced to his first brewpub. He imparted his interest to brothers Allen and Peter Yahn and the basis for the first Ellicottville Brewing Company was formed.
A business plan followed and Peter attended a UCLA brewing school to familiarize himself with the inner workings of a brewery. The owners selected an old Victorian building that dated back to the 1860’s that had served a number of purposes for their location. A 10-barrel brewing system was imported from Hungary with the capacity of producing some 330 gallons of beer per batch. A first class restaurant was also added to satisfy the appetites of beer-hungry drinkers.
By 2005, the success of their first operation caused an expansion to an additional location in Fredonia, New York. A gastropub restaurant remains there today which offers all of the Ellicottville Brewing Company’s portfolio, consisting of around forty different styles of beer. In 2013, an additional 30-barrel German system was added to increase the capacity of the original Ellicottville Brewing Company.
In 2016, a third location (lakeside) on Chautauqua in Bemus Point, New York, opened, and a fourth location, which will include a large brewery, public pub, and craft beer science center is set to open to the public in 2019.
“Our growth is the product of increased demand by our customers,” informed Kurt Gutshall, brewing production and operations manager for the entity. Ellicottville Brewing Company looks forward to their continued growth, as they remain true to their ‘farm-to-pint’ mentality and dedication to the use of fresh ingredients for their beers.
An excellent product coupled with a loyal following has propelled Ellicottville Brewing Company to the forefront of high-caliber American brewpubs. Its owners and staff should be congratulated on their marvelous accomplishments and extensive foresight. Enjoy this recent Craft Beer Club featured brewery!
Map of the area
Do the types of hops really matter?
Yes! Hops play a vital part in brewing and achieving the desired finished product. Specific hops grow in different parts of the world, with each showcasing a different set of characteristics. For instance, if you smell a hoppy American IPA, you will probably notice notes of pine needles and grapefruit zest, whereas a handful of English hops will smell earthy and floral, and hops from Australia or New Zealand will smell like passion fruit and citrus. Brewers know which strain of hops will work best with the style they are trying to achieve and sometimes they choose a blend of a few different strains to get the desired end result.
Why is some beer served warm and some cold?
The colder a beer is served, the less it's flavors and aromas are going to come out - that is why most macro-lagers are served super cold. On the other hand, English cask ales or Belgian dubbels are served much warmer so that you can taste every little flavor and smell every bit of aroma. There are entire charts devoted to perfect drinking temperatures for each style, but it all comes down to personal preference. Each beer will be different, but you can test it out by taking bottles out of the fridge and letting them stand at room temperature for 5-10 min. before drinking.