Nail Creek Brewery is situated in the barn directly behind Nail Creek Pub.  The origins and age of the barn are unfortunately unknown.  About the only thing that I know is that the building is very old.  The area of Utica where Nail Creek is located was once filled with breweries, malteries and all kinds of brewing industry.  I am crossing my fingers and hoping that the barn was once involved in Utica's brewing history.

I (Chris the owner) will act as the brewer.  Apparently my lack of musical talent and limited understanding of the "f Stop" have eliminated the career opportunities of rock star and playboy photographer.  Being stuck with the third coolest career as a brewer is however still very pleasing. 

I first attempted brewing while in college with kits but was not pleased with the results and then didn't brew again for a few years.  About 5 years ago though I jumped right into all grain brewing and have been a much happier individual ever since. 

I still remember the very first time I brewed with my friend jeff at his totally off-the-grid house in Norway, NY.  I recall mixing the mash as it warmed to just the right temperature with a locally harvested tree branch.  I remember tasting the grain every few minutes as it slowly released its sweetness.  I even commented about eating the grains for breakfast.  My teacher then explained how he had thought the same thing once but after trying it, it wasn't as pleasing as I thought because the husks get caught in your throat.  As I delighted in my assigned task of making sure that there was no boil over I studied how the bubbles formed and steam rose in a perpetually new manner.  The smell alone was incredible and I continually used my hand to coerce the rising vapors from the boiling wort toward my face.  The fragrance expelled from a hop cone as I crushed it between my fingers was so crisp and refreshingly intense.  Everything, and I mean everything about the process seemed so surreal.  To top everything off, I was drinking home brew the ENTIRE time!

After one session of brewing I was hooked.  I have been brewing ever since and loving it every time.

The first year of the brewery's operation will consist of true micro brewing.  I'm talking about 20 gallon batches here... one keg at a time.  Brewing will take place 2 to 3 times a week.  The Primary focus of the first year will be to develop a few finalized, tweaked, end game recipes that I can set as a standard at the pub.  I want to continually narrow down the recipes and processes until I have taken them to where I would be confident in sharing them with the worlds best brewers.  The secondary focus is to experiment with different styles of beer and explore the art of brewing.  Ideally I would like to brew 3 times a week.  The first two times would be to work on standardizing the two recipes and the third would be simply an experiment.

I am going to need two things from all of you out there.  The first is simply to give the beer a try.  The second is to give me your honest feedback.  Your feedback is incredibly valuable and will aid in making a beer we can all love and drink together for years to come.