Micro Brew NewsThe Original Craft Beer Club’s

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Ellicottville Brewing Company

Located in the small town of Ellicottville at the northern tip of the Allegheny Mountains, Ellicottville Brewing Company (EBC) is a brewpub nestled

in the heart of a quaint ski village in upstate New York. The brewery was founded in 1995 by Allen and Walter Yahn and Peter Kreinheder, out of a desire to open a family business. Its location in Ellicottville was inspired by a brewpub that Peter Kreinheder discovered while on a ski trip in Vail, Colorado. He decided that Ellicottville, sometimes referred to as the “Aspen of the East,” would also be the perfect location for a craft brewery. Peter put together a business plan, attended a UCLA brewing school, and renovations for Ellicottville Brewing Company were underway. Today, EBC has grown to be one of the finest craft brewers in the state, with nearly 25 different styles of beer and multiple international awards to its name. The Ellicottville Brewing Company was built in an old Victorian building that dates back to the 1860s - initially used as a funeral parlor, then a church, and then as a storage facility for antiques. Peter imported a 10-barrel brewing system from Budapest, Hungary, giving him

the capacity to brew 330 gallons of beer per batch. He felt it was important to build a restaurant as well, so in addition to EBC’s unique selection of beer, the pub also offers quality food options for hungry beer drinkers. In 2005, EBC expanded by opening the “EBC West” location in Fredonia, New York. This smaller (3.5-barrel) brewhouse offers a similar menu to the main brewpub and serves all of the Ellicottville beers. Its position in a college town (near SUNY Fredonia) brings in a loyal crowd of students, faculty, and visitors to the school. Just recently, EBC added a 30-barrel German brewing system to its original Ellicottville

location. Along with expanded restaurant seating and an outdoor beer garden, EBC has become an impressive facility that is enjoyed by many craft beer enthusiasts. Their eclectic, adventurous brews are produced in standard, imperial and oak-aged series with the bestsellers being the Blueberry Wheat and American Pale Ale. We hope you enjoy getting to know this brewer - now one of the most recognized in the state of New York.

What began as a small-town brewpub in the heart of New York ski country is now one of the state’s top craft brewers with an award-winning reputation and over 25 hand-crafted beers.

The Ellicottville American Pale Ale, or ‘Two Brothers’ as its called at the Brewery (after Allen and Walter Yahn who were two of the original investors

in the little pub) is copper in color, mildly malty, and packed with citrusy Cascade hop flavor and aroma. Incredibly fresh, balanced and complex, this brew goes down super smooth and screams for session drinking. Enjoy!

American Pale Ale

www.CraftBeerClub.com800-200-2959

Blueberry Wheat

A blueberry muffin in a glass! The Blueberry Wheat is EBC’s most popular brew with luscious aromas and flavors of fresh blueberries. Light golden

in color, the Blueberry Wheat has a big blueberry nose up front with mild leafy hops and light wheat notes in the background. The blueberry notes are more mild in the flavor, with spicy hop and tangy wheat flavors to balance it. An outstanding beer!

American Pale Ale5.5% ABV 51 IBU’s

Fruit Beer4.2% ABV 11 IBU’s

www.CraftBeerClub.com800-200-2959

Food for your Brew

3 Tbs. olive oil1 cup diced onion2 cloves garlic, minced2 Tbs. fresh lime juice1 1/2 tsp. cumin1 1/2 tsp. paprika1/2 tsp. salt

1/4 tsp. fresh black pepper3 cups shredded rotisserie chicken1 cup shredded cheddar or Mexican blend cheese1 1/2 cups chicken broth12 (6-inch) corn tortillas

Baked Chicken and Cheese Taquitos

Trivia Time!

1. What does “Dubbel” mean on a beer label?Belgian ales often carry additional wording on their labels indicating their strength.

This applies to their original malt strength, not their alcoholic strength. These ales can be marked as enkel (single), dubbel (double), tripel (triple), or quadrupel (quadruple).

2. Where are most American hops grown and produced?Hops production is concentrated in moist temperate climates, with America’s most important production centers in the Yakima Valley of Washington, the Willamette Valley of Oregon, and western Canyon County in Idaho. Interestingly, hop plants prefer the same soils as potatoes, and the leading potato-growing states in the United States are also major hops-producing areas.

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it’s translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it’s golden and fragrant.

Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it’s pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa. Recipe sourced from www.justataste.com.