Our beers can credit their flavors to local ingredients grown as close to “home” as possible. We have developed close relationships with the growers and maltsters that share our backyard and collaborate with them all year round. Once the hops, grains, and barley make their way into our brewhouse, they spend their time in a combination of equipment, including our Hot Liquor Tank, Lauter Tun, and Whirpool. Our Combination Mash/Boil Kettle is shared with our distillery operation. We also have five 10 bbl. Fermenters which is what allows us to be flexible in our batch sizes so we are able to produce one-off creative projects as well as barrel-aged beer projects.
1886 Malt House – Fulton, NY: Barley and small grains for malting
Alfredsons Hop Farm – Eden, NY: Nugget hops
East Prairie Hop Company – Collins, NY: Cascade hops
Cornell Lake Erie Research Extension Lab (CLEREL) – Portland, NY:
CLEREL is an excellent source for all things research on hops and local/regional hop farmers
Lightning Hops – Ripley, NY: Michigan Copper hops
NY Hop Guild: Centennial, Chinook, and Cluster hops
PAUL ALESSI, HEAD BREWER
After completing his internship with Five & 20 and continuing work alongside our original brewer, Paul was invited to step up to the position of Head Brewer. Paul has a passion for beer and brewing, specifically in the WNY region. He is a proud member of the first Brewing Science graduating class at Erie Community College in WNY and a founding and active member of the Stumblin’ Falls Homebrew Club in WNY (for almost 20 years.) Paul has traveled various parts of the world, tasting great beer and visiting different breweries, and is currently studying to become a certified Cicerone. Paul is proud to work for an independent WNY craft brewery and is excited to continue to collaborate with local farmers to create great locally crafted beers.
Jacob Freyn- Assistant Brewer
Jacob joined the Mazza family as Assistant Brewer in August 2017 after cutting his teeth in our tasting room, distillery, and the QC lab at our winery. With a degree in Culinary Science, Jacob combines his technical knowledge in biochemistry with a culinary approach to flavor.