BROOKLYN, NY—Governor Andrew M. Cuomo recognized F.X. Matt Brewing Company Chairman and CEO Nick Matt for his leadership in growing the craft beer industry at a special Oktoberfest Celebration, Thursday, Oct. 3 at Brooklyn Brewery. Nick was awarded the “Pioneer in Industry Award.” This is the first award of its kind given by the Governor.

The F.X. Matt Brewing Co., brewers of Saranac beer, was founded in 1888 in Utica, N.Y. Today, under the leadership of Nick and Fred Matt – the third and fourth generations of the Matt family – the brewery is celebrating 125 years of brewing.

“We appreciate that our role, not only as a craft brewer but also as a brewer helping others, has been recognized by the Governor,” said Nick Matt. “We’re gratified to have received an award honoring our historical importance to growing craft beer in New York State.”

The Governor’s office invited more than 20 craft breweries from across the state to showcase their Autumnal offerings at this private event. The goal of Thursday’s celebration was to educate and engage buyers from the hospitality and tourism industries on the quality, diversity and accessibility of New York State craft beer.

The F.X. Matt Brewery has long worked to support the New York State economy by partnering with other State-based companies, supporting local agriculture, giving back to local charities, and sourcing local ingredients whenever possible. The company is pleased that Governor Cuomo is taking an active role in trying to develop the craft beer business in the State. At the Governor’s Wine, Beer & Spirits Summit last October, Nick was very vocal about the lack of support for NYS Beers at the State Fair. At this year’s fair, as a result of Nick calling attention to this issue, several venues were created to highlight New York State products and several incentives were put into place. This helped increased F.X. Matt sales at the fair by 50 percent.

“New York State has so many wonderful, home-grown products,” Nick said. “We were very pleased to see the Governor’s office strongly advocate for the enhanced promotion of New York State products at the fair.”

Saranac continues to showcase the superior offerings NY has to offer, whenever possible. They currently offer two brews that feature New York State-sourced ingredients, Tramonay Vineyard Saison and Farm to Tap – Fresh Hop IPA.

Tramonay Vineyard Saison is the first in the recently re-staged High Peaks series. This unique brew features a full-flavored grape hybrid from Cornell University’s New York State Agricultural Experiment Station, highlighted by three distinctive hops (hallertau blanc, madarina bavaria, and huell melon), bred at the Hop Research Institute in Hull, Germany.

Farm to Tap – Fresh Hop IPA is a true testament to supporting local. This beer uses fresh heirloom hops picked by Saranac fans at local Wrobel Farms to boast an excellent aroma with a dry, citrusy taste and fresh leafy greenness brought on by the unique fresh-hop brewing process.

For more information, hit the F.X. Matt Brewing Company and Saranac up on Facebook (www.facebook.com/Saranac) or Twitter (@SaranacBrewery). Better yet, show us some love on Instagram (@SaranacBrewery).

The F.X. Matt Brewing Company in Utica, N.Y. was founded in 1888. Today, under the leadership of the third and fourth generations of the Matt family, the brewery is celebrating 125 years of brewing. The company has earned a reputation as one of the country’s most respected brewers of specialty beers, including their line of premium Saranac craft beers. In each bottle of Saranac, you’ll find a commitment to quality, the finest ingredients and patient attention to detail – the signature of the F.X. Matt Brewing Company.

What do you get when you cross the experience of a 125-year-old brewery with a drive to revolutionize the beer industry? Nothing short of 11 fantastic entries into the country’s largest and most-anticipated beer festival and competition.

With innovation brewed into each of F.X. Matt Brewing Company’s entries into the 2013 Great American Beer Festival (GABF), October 10-12 in Denver, Colo., everyone at the brewery is excited about their shot at a medal.

“Some may think it’s hard to stay fresh and relevant for a company that has been participating since the festival’s start in 1982,” said company President Fred Matt. “But we’ve been scheming up some pretty outstanding recipes in our new pilot brewery, and I think we’ve got more than a few knockout entries this year.”

So Fresh, So New
F.X. Matt Brewing Co. has pulled out all the stops to celebrate its 125th anniversary this year. That includes feverishly testing and developing new and innovative recipes.

Even Saranac staples – such as Pale Ale, which was entered into competition Category 47: Classic English Style Pale Ale – are getting a fresh new spin. Saranac brewers updated this flagship beer by using their new “Hop Infusion Process,” which maximizes beer-to-hop exposure for an even more refreshing taste. The change hasn’t gone unnoticed: this 5.5% ABV Pale Ale took home a gold medal at the 2013 United States Open Beer Championship.

Some of the new brews entered into the 2013 GABF competition include:
Saranac West End IPA, Category 52: American Style IPA, 7.7% ABV – With a name that pays homage to the brewery’s history in the West side of Utica, N.Y., brewers tested countless individual hops in their new pilot brewery to achieve the sharpest, brightest flavor in this great West Coast Style IPA.
Tramonay Vineyard Saison, Category 69: French and Belgian Style Saison, 7.4% ABV – This aromatic beer is a brewing marvel featuring a full-flavored grape hybrid from Cornell University’s New York State Agricultural Experiment Station, highlighted by three distinctive hops (hallertau blanc, madarina bavaria, and huell melon) bred at the Hop Research Institute in Hull, Germany.
Farm to Tap – Fresh Hop IPA, Category 15: Fresh Hop Ale, 7.0% ABV – A true testament to supporting local, this beer uses fresh heirloom hops picked by Saranac fans at local Wrobel Farms to boast an excellent aroma with a dry, citrusy taste and fresh leafy greenness brought on by the unique fresh-hop brewing process.

F.X. Matt Brewing Company thinks these beers are also pretty fantastic – and hopes the judges at this year’s GABF competition do, too:
Saranac Pumpkin Ale – Category 5: Field or Pumpkin Beer – Subcategory B: Pumpkin Beer – 5.1% ABV
Saranac White IPA – Category 18: American Belgo Style Ale – Subcategory A: Pale American Belgo Style Ale – 6.0% ABV
Saranac Adirondack Lager – Category 36: German Style Marzen – 5.5% ABV
Saranac Black Forest – Category 39: American Style Dark Lager – 5.3% ABV
Saranac Legacy IPA – Category 51: American Style Strong Pale Ale – 6.5% ABV
Utica Club – Category 33 American Style Lager or Light Lager – Subcategory A: American Style Lager – 5.0% ABV
ProAm Entry: Panther Lake Gose – Category 85: ProAm & Category 65: German-Style Sour Ale – Subcategory B: Leipzig-Style Gose – 7.3%

Stop, Collaborate and Listen
Collaboration is also the name of the game for brewers these days.

In a unique pairing, F.X. Matt Brewing Company joined forces with home brewer Carl Woodward of Panther Lake, N.Y., who took home “Best in Show” in the 2013 New York State Fair Home Brewer’s Competition. F.X. Matt brewers worked with Woodward to develop his Gose recipe into an exceptional entry into GABF’s ProAm competition.

“Collaborations are unique because you get the advantage of having the knowledge and experience of both brewers,” said Rich Michaels, product development manager for F.X. Matt. “Each brewer has a style they love to brew or a technique specific to their brewery, so it’s fun to put our heads together and come up with something that will be really different. The result ends up being a really unique and exceptional beer, both in style and flavor.”

But the teamwork doesn’t stop there. F.X. Matt Brewing Co. has also paired up with four other phenomenal breweries to bring the party to the streets at Denver Beer Co.’s Collaboration Celebration from 3-9 p.m. on Friday, Oct. 11, 1695 Platte Street, Denver.

Denver Beer Co. of Colorado, Pizza Port Brewing Company of California, Rahr & Sons Brewing Company of Texas, Telluride Brewing Co. of Colorado, and F.X. Matt Brewing Co. will share their collaboration brews alongside food and entertainment. There is no cost to attend this event.

Try a Taste
GABF attendees looking to get their hands on the latest in innovation from F.X. Matt Brewing Co. will have the opportunity to sample:
Saranac Legacy IPA – American IPA – 6.5% ABV
Saranac Pumpkin Ale – Spiced Fruit Ale – 5.1% ABV
Saranac West End IPA – American Style IPA – 7.7% ABV
Saranac White IPA – Hybrid IPA/Belgian White Ale – 6.0% ABV
Saranac High Peaks Tramonay – Saison/Fruit Beer Hybrid – 7.4% ABV

Celebrate with us. Use #Saranac125 and connect with F.X. Matt Brewing Company and Saranac on Facebook (facebook.com/Saranac), Twitter (@SaranacBrewery), and Instagram (@SaranacBrewery). For more information, visit saranac.com.

F.X. Matt Brewing Company in Utica, N.Y., was founded in 1888. Today, under the leadership of the third and fourth generations of the Matt family, the brewery is celebrating 125 years of brewing. Through a commitment to innovation and brewing excellence, the company has earned a reputation as one of the country’s most respected brewers of craft beers, including the premium Saranac line. In each bottle of Saranac, you’ll find exceptional quality, distinctive ingredients and a refreshing twist on tradition – the signature of the F.X. Matt Brewing Company.

(Press Release)

UTICA, NY—Those long winter nights just got a bit more bearable with the announcement of Saranac’s winter brews.

Newbies – Rudy’s Spiced Christmas Ale, Decoction Concoction Lager, and Moonshadow Black IPA – join returning favorites – 4059’ Porter, Belgian Pale Ale, and 2013 United States Open Beer Championship gold medal winner Pale Ale – to make up the 12 Beers of Winter. In addition to being available in 12 Beers of Winter, Rudy’s Spiced Christmas Ale will be available in 6-packs, 12-packs and draught. Season’s Best and Caramel Porter will also be available, separately in 6-packs and draught.

But Saranac fans are excited about more than their winter seasonals. Consumers will also have 125 chances to win prizes and more with the “WinNer Wonderland” promotion, a play on the popular phrase “Winter Wonderland.”

“WinNers” will find sweet surprises in their 12 Beers of Winter package, including custom Saranac jackets, $125 gift cards, and other 125^th anniversary commemorative swag.

“We’ve been focused on rewarding our consumers as we celebrate our 125^th anniversary this year,” said company President Fred Matt. “We literally can’t stop giving things away. This promotion is another way we’re thanking our consumers for helping us make it to 125 years. All they have to do is look inside their winter 12-packs.”

Consumers will also have a chance to win by entering at Saranac.com when 12 Beers of Winter 12-packs hit the shelves.

Celebrate with us. Use #Saranac125 and connect with F.X. Matt Brewing Company and Saranac on Facebook (facebook.com/Saranac), Twitter (@SaranacBrewery), and Instagram (@SaranacBrewery).

F.X. Matt Brewing Company in Utica, N.Y., was founded in 1888. Today, under the leadership of the third and fourth generations of the Matt family, the brewery is celebrating 125 years of brewing. Through a commitment to innovation and brewing excellence, the company has earned a reputation as one of the country’s most respected brewers of craft beers, including the Saranac line. In each bottle of Saranac, you’ll find exceptional quality, distinctive ingredients and a refreshing twist on tradition – the signature of the F.X. Matt Brewing Company.

Behind every brewery is an interesting story and there’s always someone willing to tell it. So the next time you’re on the road, consider adding brewery tours to your “to do” list when you visit a city.

One of our most memorable brewery tours was at the Young’s Ram Brewery in London. At the time of our visit, it was the oldest brewery in England that continually brewed at the same site. Sadly, Young’s has since closed its doors, although its beer is still being brewed elsewhere by contract. One of the most striking things about Young’s was how the brewery was tucked in among houses and stores. It was a working part of the neighborhood.

Before embarking on our tour, the guide issued everyone a white lab coat and hat. Cleanliness? Safety? Maryanne reasoned that we were just harder to lose sight of that way. But hey, we’re cynical.

Part of the tour was a museum filled with old brewing vessels. One was used from 1869 until 1983, and from 1885 until 1997. They were powered by steam, with the water heated by coal. The false bottom from the mash tun had been preserved in the floor. The museum was destroyed by German bombs during World War II, but was restored afterward. Fermentation vessels dating back to 1882 were still in use, too—a living history lesson.

On one side of the brewery were vintage delivery vehicles and stables. Those stables, in constant use since 1897, was one of the few working Victorian stables still in London. Every day, black Shire horses drew delivery wagons to pubs within a three-mile radius of the brewery.

After the tour, we spent our tour beer tokens in the on-site pub and talked with the locals who had stopped in for a late lunch of traditional pub grub. One of the staff told us an interesting fact: almost all of the Americans who took the tour were homebrewers.

Touring the Dutch Giant

Spontaneous isn’t exactly our middle name, but our visit to the Heineken Experience a few years back certainly was impromptu. When a canceled flight made a long layover in Amsterdam longer still, we had to take action. So we stowed our carry-on luggage in a locker and hopped the train into town.

The “Experience,” at the site of the old brewery, educates visitors about Heineken while entertaining them, and at the end, deposits them in what we call the “pro shop,” an area filled with souvenirs to take home. You can get a little beer along the way, of course. Visitors are cleverly encouraged to keep moving along the self-guided tour by the promise of beer samples at three tasting stations.

You enter by passing the lab of Doctor Elion, a student of Louis Pasteur, who in late 19th century developed the Heineken yeast strain. You can watch him labor over a microscope. The poor fellow looked miserable. No wonder: he didn’t even have a glass of beer handy.

The old brewhouse itself is beautiful. Copper brewing tanks stand out against the white tiled walls. The vessels were cut open and fitted with video monitors describing the brewing process. Outside the window, you could see the old Heineken family mansion across the canal; it’s now used as corporate headquarters. Look out the other side, and there are the stables of Shires that still walk the streets of Amsterdam every day pulling an old delivery wagon.

Several entertainment stations available enhance the experience, including a bottling line animation, a place to send video postcards, and even a movie theater where you’re made to feel like you’re in the driver’s seat of a horse-drawn delivery wagon as it makes the rounds.

Generations at Utica

Back over on our side of the big pond, Utica, NY, is the home of the Saranac Brewery and a complex where beer has been brewed since 1853. In 1888, F.X. Matt, who began his career at the famous Duke of Baden Brewery in the Black Forest of Germany before emigrating, took over an existing brewery and reorganized it as The West End Brewing Co. and later the Matt Brewing Co.

Nowadays, the third and fourth generations of Matts brew beer to their grandfather’s standards at one of America’s few remaining regional breweries. The company survived Prohibition by switching to a line of soft drinks, known for many years as Utica Club. (Later the name “Utica” was given to Matt’s most affordably priced beer.) Customers can still buy root beer, orange cream, and other Saranac soft drinks.

The current seven-story brewhouse, built after World War II, is home to two huge copper brew kettles that are original equipment. Visitors can also admire the Matt family’s antique collection, which includes a million-dollar grandfather clock and a desk that once belonged to P.T. Barnum. There’s a display of bottles used by the Matt brewery over the years, going back to clear glass bottles from the 19th century. Ever wonder what a Prohibition-era speakeasy was like? The Saranac folks will show you one.

The tour ends with a short motorized trolley ride to the 1888 Tavern. It’s decorated in Victorian fashion, complete with a player piano. After we enjoyed a couple of beers on the house, our guides ushered us back into the 21st century.

The Original Cult Beer

As college students, we had roommates whose friends and family shipped them cases of Coors to the Midwest. Or should we say smuggled them. Back in those days you couldn’t buy it east of the Mississippi. In fact, there were rumors that President Gerald Ford brought cases back to Washington on board Air Force One.

At any rate, we had to visit the Coors Brewery in Golden when we were in Colorado for the Great American Beer Festival. The brewery is, after all, the world’s largest on a single site. Along with that distinction comes quite a tour and public-relations operation. Visitors begin by parking in downtown Golden and taking a special shuttle bus to the plant.

The public lobby is filled with memorabilia, including posters of old labels and marketing campaigns that sold them, as well as several displays sure to bring a smile to any face. Our favorite display was dedicated to the movie “Smokey and the Bandit.” In it, a modern-day moonshiner played by Burt Reynolds is hired by a big shot politician to haul a truckload of Coors from Texarkana to Atlanta back in the days when it couldn’t be transported legally to Georgia.

On the tour, you get a good feel for the enormous size of the complex. Let’s just say it’s a tad larger than your average family-run business. The facility is so modern you almost forget that Coors started brewing here in 1873. With all the automation, we wondered if the staff could disappear for days without the plant skipping a beat—except maybe for the tours—or losing a drop of beer.

Will you come away with all the secrets of that “Mile High Taste”? Of course not, but you’ll find out why they use mountain water, how they cold-filter the beer, and everything you’ll ever want to know about transporting it. And of course, you get the chance to sample a few with your fellow beer travelers. That’s always the best part.

And now, as the Bandit would say, “Ten-four.”