While some outdoor seating and campfires are still available, the pavilion provides shelter during inclement weather, shade from the summer sun, and a rustic special-events venue. Two years ago, the Badgers erected a towering pavilion to replace the picnic tables and fire pits that once dotted the yard. The outdoor venue at the brewery, undeniably one of its most appealing features, has evolved over the last few years. “They have been very supportive and told us to get the parking lot done when we can.” Now, a large gravel parking area keeps Mace Chasm Road clear of parallel-parked vehicles. “We approached the town officials with our parking plan, and they were all for it,” explained Dylan. In 2014, cars often parked for a half mile or more along Mace Chasm Road, and Dan and Dylan realized that a parking area was needed. Minimizing fuel use for water heating appealed to the Badgers economically and as a way to support environmental sustainability. The final temperatures are reached with care- fully controlled heating systems within the barn. The sun heats the water in an array of pipes and tubes, and this heated water is used during the brewing process. In 2015, the Badgers designed and installed a solar water heater on the outside of the barn. “We’re not in a rush to grow too quickly, but we need more space.”Įxpanding at a measured pace has allowed for reinvestment in innovative brewing solutions. “We need more beer for this place before we think about wholesaling to restaurants or bottling,” said Dylan. A larger brewing rig with twice the capacity of their current hardware will fill the new space. The new expansion will double the size of the barn with a newly constructed addition. The Badgers replaced the roof and rotted walls and beams, and installed new electrical wiring and plumbing. The 100-year-old timber-frame barn that currently houses the brewery and tasting room needed extensive overhauling before opening for business in 2014. “We have the best customers, but we can’t make enough beer.” This growing demand has prompted plans for a major expansion to the original barn and doubling the size of the brewing rig. The community has really accepted us,” said Dylan. The growing demand for their beers has outpaced their production capability.
They use these fruits in new beer recipes, root beers and barley wines, with innovative and classic styles. New fruit trees have been planted to supply black currants, elderberries, cranberries, and cherries. The Badgers began growing hops onsite three years ago and they’ve increased hop production through a partnership with Mace Chasm Farm. The beer recipes use local ingredients whenever they’re available. We’ve been using it for so long that our recipes and processes are really dialed in.”
“It’s a small setup but it’s state of the art. We’ve been using the same gear and develop- ing our recipes since then,” said Dan. “When Dylan returned, we started brewing together again. Dylan worked at Mammoth Brewing in California and Long Trail Brewing in Vermont before coming back to team up with Dan on their own brewery. During that time, Dylan studied in the Master Brewers Program at the University of California at Davis.
The brothers have been brewing beer for about 10 years. The popularity of their products and the relaxed, outdoorsy atmosphere of their brewery have attracted a loyal, growing following.
Their enterprise began with a decrepit barn, a small beer brewing rig, and a desire to make good beer in a socially and environmentally sustainable way. In September of 2014 Dan and Dylan Bager opened the Ausable Brewing Company on Mace Chasm Road near Keesville, NY.
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