FARM-BASED BEVERAGES     LOCAL FOODS     DAIRY FOOD PROCESSING     URBAN AGRICULTURE     LIVESTOCK PROCESSING & MARKETING     FARM STRATEGIC PLANNING Harvest New York Facebook Page Harvest NY Twitter

NYS Brewery Supply Chain Analysis, v1, 2016

Elizabeth Newbold, Local Food Distribution & Marketing Specialist

February 19, 2016
NYS Brewery Supply Chain Analysis, v1, 2016

Following the passage of New York's Farm Brewery Law in 2013, new markets developed for malting barley farmers, malt house operations and farm brewers. As these new markets developed, grain quality, quantity and price projections for the industry were made based on the best available information at the time. However, it was clear that a more comprehensive market analysis was needed in order to best support this growing industry. This report summarizes the data gathered through that analysis.

The number of acres planted with malting barley across New York State continues to increase every year. The greatest barrier to market growth for farmers is the uncertainty about market demand. If there is a certain market demand, farmers are willing to devote additional acreage to growing malting barley.

Proper malting barley storage creates several challenges for farmers and malt houses. Farmers have access to proper storage but are unable to devote much space to malting barley because they are storing it for long periods of time. Malt houses are storing finished malt for long periods of time due to unpredictable patterns of demand from brewers.

In 2014, the data indicates that there was enough malting barley grown in NY to meet the current 20% NY grown input requirement for farm brewers. Importantly, the demand for NY grown inputs (malt and hops) is not generated from only farm brewers, the majority of others brewers that responded said that they are already buy or plan to buy some NY grown inputs (malt and hops), with demand growing steadily overtime.

Of the incentives associated with the Farm Brewery Law, farm brewers rank the ability to sell beer by the glass as the most valued license incentive. Without additional incentives added, the majority of the brewers responded that they will switch or combine licenses. However, brewers indicated that if price, quality and availability of specialty malts becomes consistent they are likely to remain with just the farm brewer license.

Brewers are willing to pay a slight premium for NY grown inputs and in return they believe that their consumers would be willing to pay a little more for beer brewed with NY grown inputs. At the same time, consumers are interested in knowing which beers are produced with local ingredients and brewers think that a specialty logo for these NY grown beers would be helpful to raise awareness for and promotion of the product.

The full report is provided below.

This report was created by Harvest New York with support from the Cornell Vegetable Program and in collaboration with Cornell University, Cornell Cooperative Extension, Empire State Development, Hartwick College Center for Craft Food and Beverage, New York State Brewers Association, New York Craft Malt, and PM Farms.  


NYS Brewery Supply Chain Analysis, February 2016 (pdf; 2357KB)


calendar of events

Upcoming Events

Fluid Milk Processing for Quality and Safety (Online Course)

July 1 - December 31, 2018

This online workshop (with rolling registration) is designed for those involved and interested in fluid milk processing and testing with the intent of providing the tools to support and improve on quality assurance/control and food safety programs for bottled milks. While the course design assumes participants have some prior knowledge of dairy microbiology & processing (e.g., Dairy Science & Sanitation Course), critical concepts will be reviewed and expanded on for those who do not. This course can be taken as a stand-along program, but it also fulfills the core training requirement of a Cornell Dairy Foods Certificate for Fluid Milk Processing for Quality and Safety after all required prerequisite courses have been taken (e.g., Dairy Science & Sanitation, HACCP, HTST).
view details

The Science of Cheese Making (Basic Level) and Vat Pasteurization Workshop

October 23 - October 24, 2018

Ithaca, NY

This workshop is designed for cheese manufacturers or others interested in the basic concepts of cheese making and is a required part of the Dairy Extension Basic Cheese Making Certificate Program. The course may also be taken as a stand-alone Basic Cheese Making training. The course begins with an online lecture component covering the key areas related to vat pasteurization and basic cheese making techniques, cheese culture basics, milk defects, cheese defects and cheese marketing. The course will also include 2 days of hands-on pasteurization and cheese making activities.
view details

2018 Cornell Agribusiness Strategic Marketing Confernece

November 7 - November 8, 2018

Lake Placid, NY

Developing Your Brand and Marketing Strategies to Increase Sales
This program will focus on brand development for a competitive market, collaborative approaches to marketing, multi-channel selling strategies, and technology adaption with your brand.

All members of the agricultural community are encouraged to attend!
view details

Announcements

Take the New York Berry Grower Survey!

Attention New York State berry growers
Help us better understand the current status and future growth potential of New York's berry industry, as well as identify the best approaches to support and develop resources to help berry growers.

This survey, a collaborative effort between the New York Berry Growers Association and Cornell Cooperative Extension, will provide critical information needed to obtain additional funding from the State for research and extension efforts.

The survey contains 8 questions and should take less than 5 minutes to complete it.

Take the survey online or you can print the survey and mail it in using this PDF.

TESTIMONIALS  |  RESOURCES  |  SITE MAP