Ledge Hill Brewing Co. to expand brewing system

TICONDEROGA | Ledge Hill Brewing Co. will soon be making its first major expansion since opening at 92 Montcalm St. in November of 2022, and Matt Brankman (Owner/Founder/Master Brewer) will get to do more of what he loves. Thanks to the Empire State Development Craft Beverage Micro Grant program, Matt Brankman's, Owner/Founder/Master Brewer of Ledge Hill Brewing Co., establishment will continue to grow its roots in Ticonderoga. "I have been continuously overwhelmed by how much support we have had and how grateful I am to be in the community and to be part of what is happening in Ti- we are so thankful to Empire State Development for supporting the expansion of our business," Brankman said. "We are always interested in people having a unique experience when they come and visit us." As may have been expected when Brankman relocated his brewery from Westport to Ticonderoga into the former Libby's Cafe building, there have been some logistical challenges the past first year. Operating in a space that was intended to be a kitchen and not a brewery has been tricky and keeping up with the demand has been even trickier. "Working with that infrastructure and slowly turning it into what we needed it to be is an ongoing process," Brankman said, adding that he has no intentions of leaving his current space. The desire of Brankman's for products that stand out and set themselves apart will continue to be fulfilled thanks to new brewing equipment from the matching grant. Brankman, who had over a decade of brewing experience under his belt prior to opening Ledge Hill originally in Westport, has been operating with a 2.5-3 barrel brewing system. "Making five gallons of beer takes five or six hours, and making a 150-gallon batch, which is what we are moving towards, also takes five or six hours," Brankman explained. "The expanded equipment will allow me to double production and not increase my time, which is crucial." With the upgrade also will come a full five-barrel system, as well as some infrastructure improvements, including a new electrical entrance. According to Brankman, the toughest part of the project will be actually getting the new system into the building; none of the current doors in the 1874-built structure are wide enough. "We are going to be installing new doors in the back, and the space will stay pretty much the same; fortunately there are high ceilings. Brewing equipment, as it gets bigger, mostly gets taller." Brankman also plans to roll out an upgraded food menu, for what is a brewery without enticing cuisine to munch on and keep the drinks flowing? "After talks over the first year in business, since we are serving beer that we are really proud of and making it in-house, we really want our food to be a source of pride as well," revealed the businessman. "We work with some trained chefs, and we really want our food to be made with local ingredients and we want it to be things that you can't get in other places." In addition to the chips and dips that have been regular items in the food department, there will be homemade French onion dip, garlic french fries, deep-fried chips (making them warmer and fresher) and deep fried cheese curds, and potentially a cheese fritter made with local cheeses. The brewery will continue with homemade coups, and though chicken wings won't regularly be on the menu, they will appear for specials on wing night that will begin to pop up on the schedule. "The expansion will allow us to do more cooking in-house," Brankman noted enthusiastically. "Our chicken wing sauces will be thoughtful and hopefully unique, and we want people to have things that you can't get in other places. Our beer reflects that, and we want the food to reflect that as well." And then there is, of course, the beer. "The hardest part about my life as a brewer right now is to have the beers that people expect us to have (Defiance Pilsner, for example)," Brankman admitted. "Because the equipment has been so small, I am constantly making pilsner and I don't have time to make other things; the expanded equipment will allow me to make bigger batches so that I can stay on top of demand for our flagship brews and be more creative." Craft beer aficionados can expect to see more sours for the summer (even barrel-aged sours that will age for years before being served), larger batches of last summer's big hit, "Boat Beer," and more seasonal offerings. "I will be able to brew a stout this spring that will go in a barrel and either be served next winter or the winter after," previewed Brankman. "The expansion is just going to allow for creativity in some of the beers that take longer to mature that I am not able to tackle right now on account of keeping up with the demand for the Wadham's lager and IPAs and port and pilsner." Ledge Hill will also be introducing a solid little incentive for regulars- the addition of the Ledge Hill Mug Club. For $80 for the year, beer lovers will enjoy discounts and promotions unique to only club members. Not only will they be the first to enjoy some of the newest beer offerings once the new system is underway, they will drink that beer out of a 20-ounce mug and not 13 or 16-ounce glass. And there will be a T-shirt to add to their favorite collection. "This club is a way to support our locals and seasonal locals," Brankman said. "It's a way for us to thank our regulars and to do some interesting things during the off-season, and to let them know we really appreciate the every week customers and want to help them help us." And for those who like to socialize with a spirited beverage but beer is hard for them to choke down? Brankman has revised his wine and cocktail list to make sure there is something to appeal to most everyone. A choice of white wines and ready-to-drink cocktails will be available, and the brewery is also in talks with War Cannon Spirits to the north in Crown Point, with a potential to start carrying their products with the intention of cocktails made exclusively with their whiskey. "We will have a Lot to offer people who don't drink beer," Brankman assured. With Derek Brighenti functioning as the sole bartender, Brankman will be looking to add another part-time bartender to his staff. "Whenever you are a new brewery in a new place, it is getting to know your customers (the Westporters liked their IPAs, Ticonderogians prefer their pilsner) and also helping people expand what they are interested in in terms of beer," Brankman offered. "People are not new to craft beer, but there are still some people who are hesitant to try a craft beer and we want to invite them in and earn their business as well."

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Ledge Hill Brewing Co. to expand brewing system

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