Domestically Produced
In the heart of Hudson Valley, New York, a thriving farm-to-glass movement is taking root, emphasising holistic sustainability, community integration, and cultural preservation in alcohol production.
One shining example of this trend is Catskill Brewery, a partnership between a local farm and the Culinary Institute of America. The brewery, which boasts a LEED Gold certified facility, aims to create excellent beer while serving as a gathering space for the community, all the while practicing sustainable methods. Mike McQuiston, the head brewer and alchemist, even shares a fondness for the venison sausage from the on-site food truck.
Not too far away, Dassai Blue's sake brewery, a collaboration between the Japanese sake brand Dassai and the Culinary Institute of America, also stands as a testament to this movement. Their sake, classified as Junmai Daiginjo, is made from rice polished to 50% of its original size, and last year, over 11,000 people visited their distillery for tours and tastings, learning about sake and enjoying a tasting paired with sushi.
Meanwhile, Quartz Rock Vineyard and Cider House, run by Jacqui Ferrari and Dan Heavens, grows a variety of fruits with a focus on sustainability, though they are not yet certified organic. Their commitment to the community is evident in their CSA programme, where they donate two pieces of fruit for every one sold to a food pantry and community center.
Seminary Hill Catskills, a cidery and restaurant in Callicoon, Sullivan County, run by Susan Manning and Doug Doetsch, also embodies this movement. They employ sustainable practices, including organic farming, using local ingredients, and building their cidery in an energy-efficient manner. The quality of their cider is important, but their mission is holistic, encompassing sustainability in all its forms.
The Hudson Valley region, often associated with love, pride, and hope, is seeing a shift as some farmers turn to value-added agricultural goods such as beverages. This movement, with its focus on regenerative and sustainable farming practices, community engagement and education, cultural vitality and innovation, and climate-conscious innovations, is advancing a model of alcohol production that values ecological health, regional identity, and ethical sourcing across the entire supply chain.
In a national environment where 399 craft breweries closed their doors in 2024, Catskill Brewery's beers and approach are resonating regionally and beyond. They hope to open new markets and partnerships this year across New York, especially in the metropolitan area. Even as they expand, they remain committed to their roots, with their founders being avid fly fishermen and volunteers with local community organizations.
This farm-to-glass movement in Hudson Valley is a beacon of sustainability, community, and cultural preservation, setting a new standard for alcohol production.
The Catskill Brewery, a testament to the farm-to-glass movement, not only offers excellent beer but also serves as a community gathering space, promoting sustainable methods in its LEED Gold certified facility. Its head brewer, Mike McQuiston, shares a fondness for the food-and-drink offerings of the on-site food truck.
Seminary Hill Catskills, a cidery and restaurant, embodies the farm-to-glass movement by employing sustainable practices, using local ingredients, and focusing on holistic sustainability, home-and-garden, and community integration in their food-and-drink production.
