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EMBRACE

life around the lakes

nedloh brewing company


blends history and hops

black horse bistro


the taste of tapas

buzzs garden
establishing roots

SUMMER 2015

embrace life around the lakes JUNE 2015 page 2

embrace

the brew

nedloh brewing company

blends history and hops for a unique craft


By Deborah Blackwell | Freelance Writer

When Nate and Josie Holden


graduated from college less than a
decade ago, they asked themselves
that age-old question, What are
we going to do with the rest of our
lives?
Both of their families roots well-established in artisan industries, it did not
take much soul searching to realize
the answer was right before them.
Their weekend hobby of crafting their
own beer turned passion into destiny,
and Nedloh Brewing Company was
born.
My wife and I were looking for
something to do, and we wanted
to do something meaningful in our
lives, says Nate. So we decided to open a brewery and
the journey began.
But it did not begin in Bloomfield. Their road began
in Vermont, where Nate grew up, surrounded by the
states thriving craft beer industry. In fact, Vermont ranks
second in the United States for number of breweries

per capita in 2013, according to the


Brewers Association, with the number
of breweries on the rise.
When I graduated from college
and moved to the Finger Lakes, I
grew to love it, but there was always
something missing, says Nate. The
beer side of Vermont was part of
me, and Josie also came to really
appreciate the craft beer industry in
Vermont.
Josies familiarity with the potential
and prosperity of the Finger Lakes
region was already in her blood. Her
family owns and operates Heron Hill
Winery, and she grew up in the family
business. But she wanted her own
niche. After years learning about the wine industry and
working at the Ingle Vineyards, Nate and Josie decided
to go in a different direction and build their own legacy.
Its not that we didnt want to be in the wine industry. I
was excited to learn about something different, and we
saw something else, says Josie. The craft beer industry

6621 Rts. 5 & 20 Bloomfield 585-360-7272 nedlohbrewing.com


www.facebook.com/NedlohBrewing Wednesday - Sunday, Noon - 7:00 pm

embrace life around the lakes JUNE 2015 page 4

is very unique, and the future of beer is very big in


upstate New York. We wanted to be part of it.
They built their business from the ground-up, literally.
Two years of careful planning, the Holdens poured over
every detail of their vision, beginning with a mission to
offer the community a gathering spot.
If you look over in Europe everyone rallies around the
pub. Its their local place to go, says Nate. We decided
to build a brewery for the community and we make all
of our decisions with them in mind.
They hired local professionals to design and build their
large, modern barn-type building with the copper-style
metal roof. An impressive wall-sized window offering a
breathtaking view, both inside and out of the brewery,
and a stunning handcrafted wooden bar invite guests
with warmth and elegance. Charming, rustic features
with classic modern overtones, the 3,500 square foot
facility draws beer and ambiance-loving patrons yearround.

The beer speaks for itself . . .


The brewerys rugged and polished style matches
the essence of their beers simple and beautiful in
character and tone.
The biggest goal for me is to make a beer where
people can really use their senses and experience the
beer, says Bill Ballweber, brewmaster, Nedloh Brewing
Company.
There are four basic ingredients in beer: yeast, water,
hops, and barley, or some form of grain. Nate says you
can do whatever you want to do after that, and just let
your mind wander and create. He gives Ballweber free
range at Nedloh.
Beer is very complex in nuance, there are many
ingredients you can choose from, says Ballweber. My

goal for Nedloh is to keep pushing boundaries and stay


true to what my real vision is, which is not making the
same thing as anybody else.
One such creation is his chocolate gose a more sour
beer with coriander and cacao, but Ballweber says it
does not taste like chocolate beer. Cacao is the raw
form of chocolate, and before processing is not sweet,
but is a bitter, nutty bean.
Ballweber, a ten-year veteran in the brewing industry,
will base his recipes on anything that comes to mind.
He says sometimes his ideas will come from seemingly
random, non-related items, like seeing a white picket
fence and identifying what flavors come to mind.
That is a similar concept to how Nate and Josie moved
through the process of building a brewery from the
ground up, creating flavorful beers and considering
themselves in the business of entertaining.
People come in and love the beers, and love the
building. Every detail is amazing, says Martha Holden,
Nates mother and Nedloh bookkeeper. They didnt
know we were here, but when they find us, they love
it.

Its a family affair . . .


It did not take much convincing for Martha and Jim
Holden to join their son and daughter-in-law in New
York. Both of Nates parents moved from Vermont
to be part of this new family business. Martha says
Canandaigua reminds them of Vermont.
But a big part of Vermont came with them too. The name
of the brewery Nedloh, is actually the family name
spelled backwards. Nates great, great grandmother
made homemade maple candy in Pittsford, Vermont
to earn a living. She named her candy shop Nedloh
Cottage, and the shops sign was in Nates house
growing up. Nate named the brewery in honor of the

embrace life around the lakes JUNE 2015 page 5

original family business, and the sign is still


with them, now a special artifact in Nedloh
Brewing Company.
Our families are a huge support, and are
very involved. They realized how much we
put into it, how much we sacrificed, and
they understand and stand behind us,
says Nate.
Although some people cautioned the
couple to not involve family in the business,
Nate says there is no way he would not
want them in the business. Nates father,
Jim, helps hold the building together,
and is a huge part of every aspect of the
brewery, Nate says. His mother helps with
bookkeeping, retail and loves talking with
customers. They all work together doing
what needs to be done, and at the end of
the day, they stop focusing on the brewery
and simply focus on family.
Without the family we would not be
where we are today, its been such a
blessing, says Nate. Actually there is a lot
more behind this project that goes beyond
our own families.

A cultural history . . .
Nate and Josie Holden not only love the art
of beer-making, the unlimited potential of

flavors, and sharing the overall sensory experience of finely crafted beer with others, they
also love the history.
Before Prohibition in the late 1800s and early 1900s, hops production was at an all-time
high in upstate New York, according to the Ontario County Cornell Cooperative Extension.
But disease-ridden fields and an austere culture closed that chapter. Now with craft beer
on the upswing, Nate and Josie want to share its very special history with the community

embrace life around the lakes JUNE 2015 page 6

by opening New Yorks first hops museum.


A work in progress, the museum is a future
vision that Nate and Josie hope will come to
fruition with the help of the community. They
are on a quest for artifacts that help tell the
story of craft beer in upstate New York and
beyond. They even have a wing dedicated to
the museum that is ready to be filled.
A lot of history was lost during prohibition
and we are trying to knock on peoples doors
and get information as best as we can, says
Nate. Its a history that died but we are trying
to bring it back to life to share it with the
community.
While the past lives on for Nedloh, their
plans for the future are already in the works.
They own four acres behind the brewery
appropriately named Holden Farms, where
they are growing hops, and vegetables,
tomatoes, pumpkins, ornamental corn and
flowers. They plan to build a small barn, and
use some of what they grow on the farm in
their craft beers.
This is where we have taken what weve
learned from the wine industry and are trying
to bring it to the beer industry, says Nate. We
are trying to make the estate connection.

Hopsfest . . .
In the meantime Nedloh Brewing
Company is not only making a
connection with the community, but
a contribution, with their annual Hops
Fest. What began as a grand opening
party last summer, due to its success,
is now an annual event at Nedloh.
Part food, part beer, part music, part
education, this festival brings people
together from all around the Finger
Lakes region on the grounds of the
brewery.
We take a mix
of local food and
regional breweries,
beer
enthusiasts
and educators, and
we eat, drink and
learn about all kinds
of things related to
beer, says Nate. Last
year we had around
1,200 people over
the weekend, this
year we plan to have
more.
Hopsfest 2015 will
be held Saturday and
Sunday, July 18 & 19.
People have just
been so supportive
and
so
understanding that this
brewing
company
was our goal, our
dream, our future,
says Josie. We had
to put the time and
effort in to make it
happen, and we are
really excited.

embrace

the taste

black horse bistro

an exceptional taste of tapas and more


By Deborah Blackwell | Freelance Writer

When a plate of outstanding food


meets a fine glass of Finger Lakes wine,
tastefully served in a European countrystyle setting, you are at the Black Horse
Bistro. This tapas-style and wine-bar-chic
dining establishment in Mendon offers
a seductive selection of appropriatelyportioned appetizers, elegant meals and
exquisite desserts.
Owners Mike and Vicki Allen loved the
concept of tapas-style dining when they
opened the restaurant in 2013. Tapas is
a special feature, but the menu also also
includes full entrees.

Black Horse, Colabattista and Guyette are


longtime friends and go way back, working
in the restaurant business together from
when they were washing dishes at age 15.
We have such a comfortable relationship.
We both love food, we both love cooking,
says Colabattista. There are times we are
at the restaurant and we can just talk about
food for hours. We get lost in what we are
doing, especially when we are talking about
new dishes and new ideas we can try.

Tapas goes well with wine and beer,


and offers the opportunity to try many
different foods, says Mike. We have plenty
of choices for any appetite.

Utilizing local ingredients paired with


craft beer and local wines, Black Horse
Bistros fare appeals to both children and
adults. The popular tapas-style appetizers,
and the soups and salads make a meal in
themselves, or can be shared, to enhance
the tapas experience.

Their dishes are created using the


innovation and talent of seasoned chefs
Jonah Colabattista, and Brett Guyette.
Essentially partners in the kitchen at

But the chefs at Black Horse are equally


excited to offer full-sized entrees that create
a fine culinary experience. Colabattista says
they push their own boundaries, trying new

3991 Rush Mendon Road Mendon 585-624-5885 blackhorsebistro.com Wednesday - Saturday 4:00 - 10:00 pm

embrace life around the lakes JUNE 2015 page 8

things with new products and


offering guests exciting meals
with seasonal flare.
We keep it interesting for our
customers, says Colabattista.
Regulars come in and will
try my specials because they
trust that what we are doing
is good, even if its something
that they havent even heard
of. And theyre willing to try
it. A lot of happy people walk
out the door.
Black Horse Bistro takes full
opportunity of the culinary
bounty of the Finger Lakes
region, varying its menu with
the seasons, offering nightly
specials, and desserts are
made in-house. Their wine and beer list boasts plenty of local favorites,
including ten craft beers and four wines on tap.
We love the quality and unique tastes of local beer and wine, and in many
cases, actually knowing the people who made it, says Mike. Our selection
has expanded to include
regional high quality beers
and international wines.
The restaurant seats 31
people, with an atmosphere
conducive to conversation.
On Wednesday evenings
there is live music with local
musicians. Black Horse Bistro
also does tasting dinners, and
wine and beer dinners.
How did the Allens come to
name the restaurant they
hope becomes a special, local
gathering spot? Vicki had
a black horse as she grew
up in Elmira its likeness
replicated on the logo. She
enjoyed the happiness that
horses brought her, and still
wants to share that concept.
People can come in, eat,
drink, and be happy here,
says Vicki. They lose all of
their stress, its very relaxing.
Watching people enjoy
themselves is just wonderful.

MESSENGER POST MEDIA

The history of tapas


The folklore of the tapas dates back
to the middle ages in Spain, when a
small portion of food was traditionally
served alongside a glass of wine, or
other beverage. Some tales tell of a
Spanish king who, when served a glass
of wine with a slice of cheese on top
to protect the wine from bugs and
dust, ate the cheese and requested it
with every glass of wine thereafter. The
word tapas actually originates from the
verb tapar, which means to cover.
Other stories tell of a Spanish king who
ate small bites of food with wine in
between meals when recovering from
illness. Still others claim farmers and
workers used small snacks and wine
to sustain themselves during long
workdays.
Whether legend or truth, the tapas
plate has become a phenomenon in a
world where super-sizing may now be
taking a backseat. Culturally important
in Spain, tapas can incorporate
many foods, from olives and nuts,
to vegetables and eggs, to meats
and cheeses. But around the world,
the types of tapas vary according to
each regions particular flavors. Hot or
cold, oftentimes tapas plates will be
combined to make a full meal.
*Information on the history of tapas
courtesy of www.spain-holiday.com

a division of gatehouse media inc.


73 buffalo street, canandaigua, ny 14424 585-394-0770 www.MPNnow.com

embrace

organic farming

buzzs garden

establishes roots in sustainable farming


By Deborah Blackwell | Freelance Writer

As the sustainable farming


movement continues to grow
providing healthy, organic food
for our tables, Buzzs Garden is
growing too. James Cagle, owner
of Buzzs Garden located in
Honeoye Falls, is on a mission. He
not only wants to offer the highest
quality produce to his customers,
but also help expand the
industry for sustainable farmers,
beginning with Community
Supported Agriculture (CSA.)
I am a CSA and market gardener.
I do sustainable, chemical-free
produce with organic practices,
says Cagle. Im growing produce
that I would eat and feed my
family.
The concept behind CSA is two-fold. Farmers grow
high-quality produce, and offer shares of their crops
locally, to city residents who want access to locally-

grown vegetables, and even other


farm items such as eggs, dairy,
honey and meat. When you buy
a share of a CSA farm prior to the
onset of growing season, you are
helping the farmer be able to grow
his produce, and are sharing in the
benefits and risks of that seasons
harvested crops, right along with
the farmer.
Members of Buzzs Garden receive
six, 10, or 20 weeks of produce,
that are picked up at the farm
each week on a designated day
throughout the season. Cagle
offers a wide range of produce,
cooking and salad greens, carrots,
root vegetables, beets, a variety
of string beans, peas, tomatoes,
herbs and flowers.
I get to know my customers on a direct farmer to
consumer basis, says Cagle. Pick up at the farm also

52 York Street Honeoye Falls 585-953-2383 buzzsgarden.com buzzsgarden@gmail.com

embrace life around the lakes JUNE 2015 page 10

offers insight for consumers into


how the farm operates, time,
production and productivity.
Cagle grows on three acres, using
organic practices including crop
rotation and sustainable controls
to minimize pest damage. He does
not use any chemical fertilizers or
pesticides. He thinks of his farm as a
living ecosystem.
James is incredibly passionate
about growing organically and
sustainably, without the use of
chemicals, says Haley Brown of
Greece, Cagles longtime girlfriend.
James skill for farming is matched
with his very impressive work ethic;
he often accomplishes more in a day
than others do in a week.

James Cagle and Haley Brown, of


Buzzs Garden, share a few of their
most interesting meals made with
their own produce. They leave
the recipes to the imagination of
the consumer, to customize their
tantalizing ideas.
Meatballs made with celery,
garlic scapes and oregano
Carrot top pesto made with the
green tops of carrots instead of basil
Pasta with roasted garlic and
cherry tomatoes (especially the
sun gold variety). Saut the
tomatoes with the garlic until
theyre just about to burst.

When you buy produce from Buzzs


Garden you are buying a product
from someone that puts everything
into what they are doing, and really
believes in the whole movement,
says Brown. James is a self-made
man at a very young age; he has
had a couple great mentors, but this
venture is solely his own. His direct
to consumer approach is welcoming,
and not at all intimating to those
with little experience related to the
CSA model or local food movements,
and its infectiously enthusiastic.
What does a typical season look like
for Cagle? In mid-March he warms up
the greenhouse and starts his earliest
crops, such as tomatoes, peppers,
cabbage and eggplant. Then outside,
he sets up his irrigation, the electric
fence, and starts taking orders. When
planting season arrives he says
things get really busy. He grows and
sells produce until about two weeks
after Thanksgiving. He says farmers
also grow winter crops in a heated
greenhouse. But in the off season,
Cagle focuses his energy and time
into preparing for the next season.

At only age 23, Cagles love of


gardening came early, and he knew
he wanted to be a farmer for most
of his life. Originally from North
Bok Choy sauted in sesame oil
Carolina, he moved to the Rochester
with garlic, ginger and tamari
area during high school, and began
Escarole and beans
exploring the Rochester Public
Roasted root vegetables
Market on a regular basis. He fell in
drizzled in olive oil
love with it, and followed his passion
after he graduated. After a short stint
He also offers his produce at several
at Monroe Community College in
local
farmers
markets,
including Brighton, South Wedge,
environmental sciences, he began making connections
the
University
of
Rochester
and local retail locations
through work in local restaurants specializing in natural

Small
World
Food,
Loris
Natural
Foods, Harts Local
food practices.
Grocers and Label 7 Napa Eatery.
He immersed himself in the industry, watching
documentaries and reading books about food and There is such a great sense of community at farmers
sustainable growing and the local farm movement. He markets. I think farmers have just as much fun talking to
connected with a farmer in Shortsville, and worked with customers as the customers do having the opportunity
him on a 70-acre plot, seven days a week. He learned to interact with the person that grew their food, says
about efficiency, production, quality, greenhouse Brown. It is really encouraging to talk with people that
care about supporting small, local farms and make the
growing, and propagation for another season.
choice to come out and enjoy their produce every week.
There is nothing more educational than being hands- Seeing kids get excited about vegetables and asking for
on, and the importance of how local farmers tend to them is always great to see. The recipe sharing is fun
educate other famers, says Cagle. Its such a well- too.
connected community. Oftentimes employees go off
and start their own farms, and farmers appreciate it. Buzzs Garden was named for Cagles grandfather, who
Thats how this movement is going to grow. That is how was his first inspiration for gardening. Cagle has vivid
we will re-learn growing techniques that have been lost memories of being in the garden with his grandfather
with giant sunflowers towering over his head as a child.
through the industrialism of agriculture.
He would pull them down and take out the seeds, and
Cagle says the whole sustainable farming movement the experience left quite an impression on him. One
is similar to what people did in the eighteenth century that would last a lifetime.
each farmer worked one to two acres and made a
living from it. He says no one would believe the amount Farming is such a fun lifestyle and its a beautiful thing.
of produce that can be grown on one acre, because a We are opening up a time capsule our ancestors or
small scale farm knows how to effectively utilize the forefathers or grandparents, they enjoyed the things
space. And although it is hard work sunrise to sunset, we are learning to do, says Cagle. The quality of life
he says there is a real living to be made. Plus, he says enjoying natures gifts, delicious vegetables, interesting
farming is fun. He does all the planting, harvesting, and varieties, its great to be able to provide these to
everybody and share the wealth.
weeding by hand, which is possible on smaller farms.

embrace life around the lakes JUNE 2015 page 11

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73 buffalo street, canandaigua, ny 14424

a shining year for ryans wine and spirits


and new york state wines!
By Stephanie Rudat, GM and Wine Buyer | Ryans Wine and Spirits

2015 is off to an incredible start for the great


state of New York. Not only was it just named
Wine Region of the Year by Wine Enthusiast
Magazine at the end of 2014, but the Finger
Lakes region was also named a Top 10
Wine Destination. This past February was
also a great start for Ryans Wine & Spirits.
The New York Wine and Grape Foundation
along with wine industry professionals,
awarded Ryans the New York Wine Retailer
of the Year award.
The New York wine industry has certainly
seen its share of growth over the years.
What started with only 14 wineries in
1976 has grown to just over 400 in the
past several decades. Ryans has seen
tremendous growth of its own in the past
50 years. From a small mom and pop shop
that offered a wider selection of spirits than
wines, to a thriving part of the Canandaigua
community that remains family-owned to
this day.
Now, the game has changed and about 60% of Ryans business
is wine. We are very well known for our incredible selection of
New York products, be it wines, spirits or hard ciders, says third
generation Ryans owner JR Miller. We also take pride in having a
great selection of bourbon and scotch as well as other wines that
are a little eclectic and fun to try.
Ryans prides itself in offering over 1,000 New York state items. You
can find many of these on the 88 Points and Higher rated wine rack
in the middle of the store, offering customers 90 selections that are
highly rated by major wine publications which takes the guess work
out of selecting a special wine.
Two areas that have seen the most growth for Ryans this past
year, have been dry ross and hard ciders. Currently, Ryans offers
customers over 50 dry ross from around the world, with about half
of those being from right here in the Finger Lakes. The perception
that If its pink, it must be sweet, has been shattered by the strong
efforts of Finger Lakes winemakers and forward thinking stores like

Ryans, who get behind the movement.


One such promotion in June on the Ryans
wine tasting bar promotes just this. War of
the Ross offers four New York dry ross
and four worldly ross to try all month
long. All the wines are made from different
grapes, so people will have a good idea
of what a Provence ros should taste like
or one made from a California Mouvedre.
From New York we have ross made from
Cabernet Franc, Pinot Noir, Cab FrancLemberger blends No matter what, a dry
ros should be fun and easy to drink and
pair well with a lot of foods due to their
bright flavors and acidity.
Locally crafted hard ciders have made a
huge surge in the marketplace due to more
cideries opening up in the state and a gain
in overall customer awareness. We have
seen a 500% increase in craft hard cider
sales in the past two years, JR says. Where
we used to carry only five different types, we now carry about 30. Its
exciting to see the customer demand and interest.
Ryans knows that its customers could choose to shop anywhere, but
its all about the experience they give shoppers. From the moment
you walk into the brightly lit store, expect to be greeted by a friendly
staff member or by the resident hound, Murphy.
Whether you are looking to purchase a special collectors bottle in
the fine wine room, stock up on some favorite imports or fill your cart
with fantastic deals on New York wines, Ryans is truly Canandaiguas
one-stop wine shop. New York products are 20-25% off their regular
prices every day and Ryans gives a 20% discount on 12 bottles or
more of regular priced wine throughout the store.
Jr says, with the tremendous growth and recognition we have seen
in the New York wine industry in just the past three to four years, its
extremely exciting to be a part of it all and recognized for our hard
efforts as well. The Retailer of the Year award shows our dedication
to promoting the region. We are anxious to see it grow even more
over the years!

Parkway Plaza at 73 Eastern Blvd in Canandaigua 394-4740 www.ryanswine.com M-SAT 9a-9p and Sun 12-6p

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