Eli Fish Brewing Company hosted a "wet hop" festival on a slightly-chilled Fall day on Saturday in Jackson Square, and more than 200 beer aficionados from all over the region turned out for the event.

"The weather is kind of cooperating and not cooperating but it's a good turnout," said Eli Fish co-owner Jon Mager.

About a half-dozen other breweries participated in the event as well.

Wet hops are freshly picked hops that typically spoil quickly after harvest so they need to be added to a brew the same day as harvesting, and wet-hop beers have a short shelf life before the wet hop flavor fades.

"Today is a celebration of wet hop beers, which means we're using fresh hops," Mager said. "We only get to do it for a very short period every year so we like to celebrate them while they're here."

It's a special flavor for beer lovers, Mager said. 

"You just get a fresher taste," Mager said. "You get a more, you know, some people will say grassy or vegetal taste, but it's such a specific type that we tend to enjoy it."

Photos by Howard Owens.

Beginning this month, Tops Friendly Markets* began offering another 1,800 new reasons for its customers to use the convenience of curbside or home delivery -- the bonus of adding alcohol to their online order.

Order all your favorite beers, seltzers and more adult beverages online with Tops! Shop online, sit back and we’ll be at your door in as little as one hour!

“This digital evolution will bring an enhanced shopping experience for our customers, and sets Tops apart in the marketplace as the first retailer to offer this added convenience to its customers,” said Ed Rick, director, consumer marketing & digital for Tops.

Customers will be asked to provide a valid driver’s license in order to close out their order whether it is a curbside pickup or a home delivery. Deliveries will not be left at a customer’s residence until this transaction is completed.

Visit instacart.topsmarkets.com https://instacart.topsmarkets.com/store/tops-markets/departments/32211/aisles/173099 to schedule same day delivery or a pickup order now!

*Available in NYS Tops Grocery Pick Up & Delivery stores only.

Thursday, August 29, 2019 at 5:30 PM – 8 PM
13 Jackson Street, Batavia.

Come celebrate with us on Thursday, August 29th from 5:30pm to 8pm!
There will be:

• Basket raffles
• Free wine & beer sampling
• Fun giveaways

On entry, you will receive a raffle ticket. Every purchase after that receives another raffle ticket.
Come in to relax, check out the amazing space we have & all the specials we have to offer.

We have so many great things...
Organic coffee, tea, smoothies, wine, beer, cider, sandwiches, salads, wraps, panini, soups, and lots of breakfast options!

For more information, check out our facebook event page: click here

Be among the first to taste the inaugural batch of ELI FISH OKTOBERFEST BEER. Brewer Jon is giving the classic Marzen Lager that Eli Fish touch.

Chef Sam and team are preparing a special OktoberFest menu. Savor tasty German cuisine served by Eli Fish and the FreshLab Eateries. And you'll want to do some practicing -- we're having a beer-hosting competition, among other fun activities.

The effort to bring back malting to Upstate New York is a multi-year process.

Working with Cornell University, Ted and Patty Hawley, owners of New York Craft Malt on Bank Street Road, Batavia, are in their third year of running trials of malting grain in Genesee County Farm fields.

There's a plot on Hawley-owned farmland off Bank Street Road and another on Porter Farms, plus the Hawleys have some grain growing on other local farms.

The trial involves 34 varieties of barley, plus wheat and oats.

"We've got to look at all aspects of it, and it's a hard go," Hawley said. "Cornell won't really give their recommendation for four or five years."

The challenges in Western New York have to do primarily with weather -- the year-to-year variances, but more importantly the overall amount of moisture in ground and air.

Malting grains are highly susceptible to fungal diseases, so what researchers want to find are those varieties that grow well in this climate and stay health without sprouting two quickly (once the grain head sprouts, it can no longer be malted).

"Our region is very finicky," Hawley said.

The process involves two key sets of analyses.

First, researchers want to determine how well a variety grows locally, or its agronomics for a farmer. It's important to determine the quality and quantity of the protein, how it germinates and its yield (more yield, more profit per acre).

Second, the grain needs to be malted. The test isn't about taste or any subjective measurement. Researchers are looking at protein, enzymes and how well it malts.

Brewers are looking for good, locally grown grains because the farm brewery law requires locally produced, craft beers to contain a certain percentage of local agriculture product.

But Hawley said local brewers and growers are also looking to produce an interest among consumers to seek out totally local beers. They are working together on a marketing plan that would provide bars with a "Local" tap that would only be attached to kegs of locally brewed beer that uses only locally grown ingredients.

"I think once the consumer wants it, brewers are going to have to give it to them and then I think it's going to grow," Hawley said.

A two-row variety and a six-row variety.