Red Hawk Brewing ready to take full flight in November

ONONDAGA — A new farm brewery in the town of Onondaga, called Red Hawk Brewing Ltd., is set to open its doors to beer enthusiasts for regular hours in November.

An exact launch date for the bar — situated at 4504 Bussey Road, just off State Route 175 — is not set because some last-minute work remains to be completed, according to Kathleen Dodge, president and co-owner along with her husband, Robert.

They need to finish hooking up the cooling system for the beer, and also make any necessary adjustments to the brewing equipment, to ensure everything is in proper working order, Dodge says.

 The couple first began developing the project in 2012, she says.

The brewery has been open limited hours on weekends this October as part of a soft opening. Normal hours upon its full opening are not finalized, as the couple may need to make adjustments. She estimates that the brewery will be open Wednesdays through Fridays from 4-8 p.m., Saturdays from noon to 7 p.m., and Sundays from noon to 6 p.m.

The Red Hawk Brewing facility is situated on a plot of rural land encompassing nearly 19 acres, which the couple bought specifically for the brewery, Dodge says. The brand new building is nearly 3,000 square feet in size, she adds, and includes the serving area, a kitchen that is still under development, and the room with the brewing equipment.

The startup has cost just under $1 million so far, says Dodge, with some work (such as in the kitchen) still remaining. She is unable to provide an estimate of the final cost of the project.

The couple have financed the effort through a combination of personal assets and a real-estate loan from M&T Bank (NYSE: MTB). She declines to specify terms of the loan or say how much of their own money the couple has spent.

Morton Buildings, Inc., an Illinois–based construction contractor with offices around the country, built the frame of the building. Dodge says they worked with the company’s Homer office, in Cortland County. Subcontractors were responsible for other elements of the building, such as the floors, walls, electrical, and plumbing, she adds.

Dodge and her husband are currently the only two Red Hawk employees, she says, and it will likely remain that way for the next few months until the kitchen is finished and they can begin serving pub-style food. For the kitchen, they need to purchase appliances and install the large hood that provides ventilation over the cooking spaces.

They hope to complete the kitchen and have it operational by next April. Dodge says they would hire a friend who has more than 20 years’ experience as a cook in the Navy.

The cook would likely work full time, and Dodge says she would likely hire one or two part-time employees to help with cleaning and serving duties.

The beer

Red Hawk Brewing is focused on Belgian-style beers. Its signature beer is its abbey ale, which Dodge describes as having caramel and coffee tones. The couple plans on having four mainstay beers available on tap, as well as four seasonal brews.

Patrons can order sample-size glasses, flights, growlers, small (just under 8 oz.), and large (pint) glasses. Prices will vary depending on the beer, Dodge adds. A homemade soda will also be available for visitors who are underage or don’t drink alcohol.

Indoor seating capacity is somewhat low because the focus is on standing and sipping, says Dodge. Seating may reach around 20 once additional tables are set up.

Red Hawk Brewing may sell some beer to a handful of local bars or eateries to help get its name out there, but it won’t be extensive because of poor profit margins. “The bar makes more profit than the brewery,” Dodge says. Generating beer sales at the brewery is the focus for the nascent business, she says.

From nursing to brewing

Kathleen Dodge has been making her own beer for more than a decade, a passion that she inherited from her family.

“They make all their own beer,” as well as a plethora of other drinks, she says. “They were very self-sufficient.”

She recently retired from nursing after spending nearly 30 years in the industry. She says she worked at St. Joseph’s Hospital Health Center. Now, she has turned her full attention to beer.

“I just want to make a good Belgian ale. That’s the focus,” she says. “When I brew something, and it comes out well and people enjoy it, I get a real buzz.”

Her husband, Robert, currently works full time in the restaurant industry, and has a background in accounting, she adds.

Beer brewing isn’t the couple’s first attempt at a creative project. Dodge says she tried to launch a sweater-making business once, and the couple also made wine (not meant for sale) that turned out poorly. “But the brewing has always been a passion,” she says.

A farm brewery is a specific type of brewery, like Red Hawk, designated by the state in 2013 after state lawmakers enacted legislation to help grow the state’s beer industry. The legislation allows aspiring brewers to attain a “Farm Brewers” license, which requires, through 2017, that 20 percent of the hops and other ingredients be grown or produced in New York, according to Gov. Andrew Cuomo’s office.

Those percentages increase to 60 percent in 2018, and 90 percent in 2024. Farm brewers are not required to have an additional license to serve their beer in a glass, reducing some of the red tape typically governing alcohol sales.

Possible expansions

The Dodges have several ideas on how to improve upon or expand Red Hawk Brewing. The first is to set up a beer garden, which will include an area adjacent to the building with tables, umbrellas, and potted plants, allowing patrons to enjoy their drinks outside, Dodge says.

They also intend to plant hops on less than half an acre of their plot in the spring, she says. Red Hawk Brewing has a partnership with SUNY ESF that will allow students to tend to the crop and earn college credits. “[Hops] require a lot of care,” she says.

The brewery has also partnered with Onondaga Community College to provide training for some microbiology students, who will “wash, propagate, and nurture” yeast that will be used in some of the beers, for which they too will receive academic credit. “They’ll get to learn and we’ll get some young minds here,” Dodge says.

The earliest any students might begin working at Red Hawk is in the spring, she adds.

Red Hawk Brewing may also eventually build a 1,600-square-foot addition off the current facility to serve as a dining room, says Dodge, noting there is currently no timetable.