Beer has a long history in New York, stretching back almost 400 years to the time of the first Dutch colonists. From that point, the state took a leading role in brewing in the country, and by the time of Prohibition, New Yorkers made more beer and drank more beer than any other state in the Union.
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For the regional brewer looking to produce a more sustainable beer, finding a local source of hops is key.
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You came at a good time, actually,” says Stephen Osborn as he lifted the lid off of a giant wooden fermenter filled with hundreds of pounds of cherries that are in the process of fermenting into a deep, rich slurry.
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