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In The Mix Brewing & Creamery to serve up Adult Frozen Custards

Cushman & Wakefield/Pyramid Brokerage Company has brokered a lease agreement for a new business to move into Schneider Development’s 149 Swan Street building. In The Mix Brewing & Creamery will take over where Black Button Distillery Tasting Room left off. This is the same place that rolled out New York’s first “beer frozen custard.”

Yup, owner/operators (and brothers) Jared and Austin Mesiti are bringing some of their successful trademarks – craft beer as well as their homemade alcoholic/non-alcoholic ice cream – to the Buffalo market. Their original microbrewery/restaurant location is 1693 East Ave in Barker, New York.

“We initially opened in Barker with the idea that the location would be our home base / production area and we would open small satellite tap rooms as we grew,” the partners told me. “Buffalo was always in our sights as the first taproom since we feel it is slightly ahead of Rochester as far as breweries go. The space was found through Black Button and Rob Stewart at Pyramid Brokerage – it was an extremely symbiotic relationship as we were looking for a small taproom in a densely populated area and Black Button just wanted to use it as a pickup location for their product.

“We like how centered it is, the size is perfect (not too big) so we can offer our product without having to go too big and lose the quality we have worked so hard to achieve. Our Barker location is a far drive for just about everyone except those who actually live in Barker, so being closer to our Buffalo fans is definitely the biggest plus.

“Our brews don’t have a secret formula – we try to balance and layer flavors as well as we can. The craft beer trends have flipped 180 degrees from 5 years ago where now it’s all how thick, sweet and fruity can you make it. I don’t personally know of any brewer who enjoys making those since it covers up all of their hard work but it’s what the market is demanding right now. I really enjoy making complex layered brews. Sometimes that can be a sweet pastry stout however I had a ton of fun crafting the Spanish Meadows, a Belgian saison infused with Spanish saffron acacia honey, spices, and aged in gin barrels. It was refreshing while highly complex and traditional with a little flare. The end goal at Buffalo is to get people in to try our product, sell crowlers and possibly 4 packs in the near future.”

Aside from some crazy sounding culinary concoctions, In The Mix will be “adding a new, very well-located taproom, with open-space and nice covered patio to its craft beer portfolio.” And that’s what it’s really all about – tapping into a new market, in a space that is perfectly suited for such an endeavor. Ice cream and beer. Sounds like the perfect summer day all in one glass.

It’s going to be good to see some now blood in this downtown space. It’s way too nice to sit empty.

In The Mix Brewing & Creamery | 149 Swan Street | Buffalo NY

Written by queenseyes

queenseyes

Newell Nussbaumer is 'queenseyes' - Eyes of the Queen City and Founder of Buffalo Rising. Co-founder Elmwood Avenue Festival of the Arts. Co-founder Powder Keg Festival that built the world's largest ice maze (Guinness Book of World Records). Instigator behind Emerald Beach at the Erie Basin Marina. Co-created Flurrious! winter festival. Co-creator of Rusty Chain Beer. Instigator behind Saturday Artisan Market (SAM) at Canalside, Buffalo Porchfest, and Paint vs. Paint. Founder of The Peddler retro and vintage market on Elmwood. Instigator behind Liberty Hound @ Canalside. Throws The Witches Ball at Statler City, the Hertel Alley Street Art Festival, and The Flutterby Festival.

Contact Newell Nussbaumer | Newell@BuffaloRising.com

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