Woodland Farm Brewery plans Boonville location

BOONVILLE, N.Y. — Woodland Farm Brewery plans to expand this summer with a second taproom in the former Hulbert House on Main Street in Boonville.

Woodland owner Keith Redhead says the idea first surfaced in the summer of 2020 when the “What’s Happening in Boonville, New York” Facebook page organizer reached out to him and suggested Woodland and Hulbert House might be a good fit. However, with the COVID-19 pandemic in full swing, the timing wasn’t right, Redhead says.

“We weren’t really willing to pull the trigger on a new taproom,” he says, rather than focus on keeping the brewery’s Marcy brewery and taproom going. However, the connection was forged with building owner Carl Vogel, and Redhead kept in touch until the timing was right. Vogel has already converted the former hotel rooms upstairs to Airbnb rentals, leaving the downstairs space available.

Woodland Farm Brewery has about 1,700-1,800 square feet of leased space that will hold a small kitchen with the rest going to the taproom. As a New York State-licensed farm brewery, Woodland can have up to five additional locations besides its main tasting room under its existing license.

With approval from the Village of Boonville planning board, Redhead and his wife Katie, who live in nearby Ava, are working with architect Craig Blask to design their taproom space. Redhead wants to honor the Hulbert House’s history with a round bar as well as using memorabilia such as paintings and a moose head on the walls.

“Every time I’ve driven past that place … I thought that would be the coolest place to have a taproom,” Redhead says.

Along with serving Woodland beers, brewed just 20 minutes away in Marcy, the taproom will serve New York state wines and spirits as well as sandwiches, wraps, flatbreads, and more from the kitchen.

“We’re really looking to add to what Boonville already has,” Redhead says.

His wife, who previously worked as a residential-care nurse for people with disabilities, will manage the new taproom. She left her job this past fall, he says, to begin working at the Marcy location and learning the ins and outs of the business.

Redhead expects the new taproom to open some time this summer. He plans to employ three to four people in the kitchen and another three to five in the taproom. Hiring for those positions will take place about a month before the taproom opens, he adds. Woodland currently has four full-time and about 10 part-time employees in Marcy.

A February 2020 expansion of the brewing capacity in Marcy will allow Redhead to brew plenty of his craft beers for both locations. He has been brewing about 500 barrels per year to keep the taps in Marcy flowing. “I can probably double that if I need to,” he notes.

As a farm brewery, Woodland is required to use ingredients grown in New York state. Currently, 60 percent of the grain and hops used must be grown in the state. Redhead says he’s easily surpassing that, with about 90 to 95 percent of the hops he uses being grown in New York.

Contrary to what some might believe, craft beer isn’t all about IPAs or dark beers. “You can convert anybody to craft beer if you give them the right options,” Redhead says. He makes sure to keep some of his taps pouring crisp, clean lagers that appeal broadly to beer drinkers. His best-selling beers are his Karl the Greater German Kolsch and his Principia IPA (India Pale Ale). The beer offerings vary but some of his other brews include German pilsner, American wheat ale, farmhouse ale, Schwarzbier, and porter.

While the COVID-19 pandemic has definitely been hard on the tasting room during the colder months, the summer months were still good. The recent lifting of indoor mask requirements across the state has Redhead feeling positive and hoping people are thirsty. “I’m hoping people really want to get out, see a band,” he adds.