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"  What made you decide to open the brewery? I had been home brewing for eight years, juggling it with a full-time job as a mechanical engineer. I often worked 90 to 95 hours a week doing both. I eventually left my job to study concise brewing technology at the Siebel Institute in Chicago. It took a while, but I convinced my wife, Brenda, to come on board, and she now manages the brewery&amp;#039;s gift shop and tasting room and is responsible for designing the beer labels, some of which are inspired by local history. How did you come up with your Hot-Jala-Heim chili beer? We were introduced to chili beers at the Great American Beer Festival in Denver a few years ago. When we got back to New York, I began working on my own recipe. We use both jalape\u00F1os and Anaheim peppers. The trick is coming up with a balanced heat, which I think we&amp;#039;ve done quite well. Your beers have won a number of awards. What&amp;#039;s your most recent one? This year the brewery won a silver medal as the &amp;quot;Best Craft Beer in New York State&amp;quot; at the TAP New York Craft Beer and Fine Food Festival for our Chocolate Porter. Also, our Hot-Jala-Heim is ranked one of the top five chili beers in the country by BeerAdvocate.com. What are your goals for the brewery? We&amp;#039;re always looking ahead to the next beer we&amp;#039;re going to brew. There are always new hops and malts coming out, plus a never-ending supply of ingredients like spices. Our goal is to expand our offering to 25 beers in the next few years. People like variety. Any plans to distribute beyond the Finger Lakes? Right now, our focus is on New York, and we do sell bottles at a few shops in New York City. We will soon be working with a new distributor with plans to reach the Hudson Valley, maybe even into parts of Pennsylvania. We want to stay small and be creative, because once you get too big, it&amp;#039;s hard to do so. "^^<http://www.w3.org/2001/XMLSchema#string>
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