Siting a Craft Breweery & Promoting LOCAL Resources, Like Hops

[Ken @ BeerHere2010.info]

I'm rolling out an effort to site a world class craft beer brewery in
Ticonderoga, NY and in making the case to attract a craft brewer (or 2
there's a very limited # of properties that can qualify under APA
development criteria) I'm looking to accent the availability of
locally grown and/or organic hops/grains.

Any suggestions, feedback, questions, criticism (it's how we 'grow')
would be appreciated.

We have access to a VERY soft (<50TH) incredibily pure, forever 'wild'
water (constitutionally portected by the Adirondack park Agency and
NYS), that can/WILL make some very special beer here in 2010!

NYS Empire Zone tax/job credits will be expiring 30 June so... time is
of the essence.

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[Matt Hendry]

Local Hops are going to be the easiest and maybe you might want to to have estate grown hops at least the northeast was the United States largest hop growing region before Prohibition   ,

Malting grade barley is another story because it has to meet very tight specifications and it has to be malted of course .Currently the closest malting facility to the Northeast is in Montreal but Valley Malt is due to come online later this year in Western Massachusetts . 

One option to look at is a green facility where all waste is used to create value added products like mushrooms from spent grain and a bio digester for electricity but this is typical  viable on a Nanobrewey Scale although Larger microbreweries like New Belgium are working with bioscience companies to recycle their brewery sludge into fish feed .

For a High level overview of what can be done on a Nanobrewery scale look at the Zero Emissions Research Institutes Case Study on Beer .

http://www.zeri.org/case_studies_beer.htm