While the announcement a few years back might have surprised some, internally at Other Half the move into a brewery space in New York’s Finger Lakes region, just south of Rochester made sense. 

 

The brewery had done a number of popups in the area and consumer reception was strong. When a brewery sitting on eight acres suddenly closed in the town of Bloomfield the brewery jumped at the chance, foregoing a city location for a more rural one. 

 

This presented the opportunity for the brewery to push deeper into mixed fermentation and gave Felipe Higgins, who had worked previously in the brewery’s Brooklyn location, a chance to move north and focus on beers that deeply interested him as a brewer. 

 

He’s really leaning into the local flora and giving the brewery’s coolship a good workout and between foraging and working with local farmers he’s finding new ingredients to incorporate into beers – many of which have been brewed over the last three years but have yet to be released to the public. 

 

Felipe also talks about the clean program, how the IPAs and other beers being produced differ from the other brewery locations and compliment the overall portfolio. 

 

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