On Sunday, May 24, we were in the `Cuse visiting my parents. Dad wanted to treat us to a night out — first we were going to go to Dinosaur BBQ, but the wait was an hour. Then on to the Clam Bar, which was closed. Then we went back to the city, in search of salvation from Empire Brewing Co. No dice…they were also closed the day before Memorial Day. So what to do? We checked out Syracuse Suds Factory, on the corner of Walton and Clinton!

I started my evening with the Black Cherry Lambic, which was as black as my soul and just as delicious. According to the brewpub’s Web site:

Based on a wheat ale, our variation of this unsual product of Belgin origins is made with pale and wheat malts, fuggles and cascade hops. It is fermented with a mixed strain yeast culture and abundance of black Bing cherries to produce a slightly tart and refreshing fruit character. Unfined, unfiltered and naturally aged for at least 1 1/2 months.

I can’t remember what Ray ordered first, but he finished the evening with the Sweet Stout, which he was immensely impressed with. My mom ordered a club sandwich, while the rest of us got an over-the-top rib melt. Definitely good pub food.

The next day, Memorial Day, we bid CNY adieu, packed up the car and trekked along I-90 towards my beloved Ra-cha-cha (or Rochester to you normal folks). I spent 4 years in the greater Rochester area, going to school at my dad’s alma mater, SUNY Brockport. So, quite frankly, I know the Thruway like the back of my hand and chose to drive, that way Ray could enjoy the scenery.

Though it’s not beer related, we went to Aladdin’s for dinner (I spent many an evening here in undergrad), where Ray paired an Anchor Steam with his pasta, and I enjoyed my first glass of Beaujolais. Then on to my favorite coffee shops of all time, Java’s and Spot Coffee. Located roughly a block or so from each other, they make for a great evening of coffee-sipping, dessert-eating, people-watching.

On Tuesday we headed out to Rohrbach Brewing Company’s restaurant/brewery location (they have a commercial brewery in Rochester as well). Starting off, we ordered a sampler of beers. Unfortunately, we weren’t very impressed with the Belgian Tripel, and the South Wedge Summer Wheat was so-so. The Magnum 44 double IPA was pretty good, but not what we thought a DIPA should really taste like. We did, however, thoroughly enjoy the Bluebeary Ale, which got the blueberry right on aroma and flavor. It was quite refreshing.

I also had a Vanilla Porter, but I think the beer that took the cake (or perhaps took the keg) for both of us was Rohrbach’s Red Wing Red Ale. This beer is brewed specially for the Triple A baseball farm team of the Minnesota Twins, the Rochester Red Wings. Ray and I were completely taken aback at how good this red ale was!

Brewery tours were not available at either location that day, but we did get a chance to talk to brewer Mitch LaGoy after we finished lunch. Mitch was plenty willing to talk about his brews, give his opinions on some of the beers brewed before he came on, and talk about some of his ideas for beers down the road — can we say watermelon wheat?

Mitch also told us about the Rye Pilsner he brewed recently and was kind enough to get us a sample. The both of us were very impressed … the rye was prominent, but it was most definitely a pilsner. He used Saaz hops, and brewed in the Czechoslovakian style — think Pilsner Urquell, but better.

Mitch was a very friendly guy, but there was just something about him that we wouldn’t put our finger on. And then Ray asked how old he was.

“I’m 21,” he said with a grin, making us both feel positively ancient.

Mitch got his start homebrewing at age 19, and 2 years later it’s his passion and career. On top of brewing for Rohrbach, Mitch is also getting his degree AND looking to get some brewing certification. Nice work kid!

Unfortunately, Ray decided to order the “Rohrbach Plate” for lunch. For those of you from Western NY (WNY), you know this as the “garbage plate.” The menu describes it as “our juicy 1/2 pound cheesburger … cooked to your liking, placed on a bed of mac salad and beer battered fried topped with raw onion and our house hot sauce…”

I would describe it as cardiac arrest.

To see how Ray fared, come back next week as we make our way down to B’flo where bison roam and “pop” is king.

Breweries, Brewpubs, Craft Beer, Miscellany 2 Comments »