Taste NY Program at The Great New York State Fair Showcases Agriculture, Local Food and Beverages

From nysfair.ny.gov

The Taste NY program is gearing up for another exciting year showcasing the best of New York State agriculture with local food and beverages being featured in the Horticulture Building at The Great New York State Fair, offering locally made products to fairgoers. The New York State Tasting Yard and the Taste NY Pop-Up Market and Marketplace are located in the Horticulture Building, creating a one-stop shop for fairgoers to discover their favourite New York product. Additionally, new this year: the New York State Tasting Yard will offer an expanded selection of informational classes in the Seminar Room, hosted by New York craft beverage producers.

State Agriculture Commissioner Richard Ball said, “New York State is home to some of the best farmers and producers in the world, and the Great New York State Fair is the perfect place to showcase that. This year, I’m excited to see the Taste NY program continue to expand its presence for fairgoers, providing a unique platform for our New York farmers and food and beverage producers to introduce their homegrown products to thousands of new consumers. I encourage visitors to stop into one of the many seminars being held this year to learn more about our powerhouse craft beverage industry and make sure to take home some delicious local products while you’re at it!”

Fair Director Julie LaFave said, “Spotlighting New York’s world class food and beverage industry has always been a top priority here at the Fair. The Taste NY Pop-Up Market, Marketplace, and Tasting Yard, all located in the Horticulture Building, provide a one-stop-shop for fairgoers to get a taste of locally made products from all over the state, and this year we’re excited to offer an expanded schedule of seminars for visitors to learn about the craft beverage industry.”

New York State Tasting Yard

The New York State Tasting Yard is returning to the Horticulture Building, ensuring that fairgoers interested in discovering local New York products can find their favourites all in one spot. The Tasting Yard is located around the corner from the Maple Booth. The rustic taproom-inspired bar again features a selection of New York State craft beverages, with seven local businesses showcasing New York beer, cider, wine, mead, and spirits on a rotating schedule. Craft beverage producers that will be joining the Tasting Yard include:

• Awestruck Ciders – Sidney, Delaware County
• Argyle Brewing – Greenwich, Washington County
• Brooklyn Cider House – New Paltz, Ulster County
• Heritage Hill Brewery – Pompey, Onondaga County
• Main Street Distillery – Greenwich, Washington County
• Second Act Spirits – Amsterdam, Montgomery County
• The Bull and Bee – Albany, Albany County

 

The New York State Tasting Yard will operate from 10:00 am to 9:00 pm daily. In addition, next to the Tasting Yard, the Seminar Room will host a series of classes for fairgoers interested in learning about New York’s craft beverage industry. Seminars to look forward to include:

• Honey Sensory and Its Impact on Mead Flavours, hosted by Lilly Belle Meads;
• The Evolution of Cider and the Importance of Understanding Grower's Cider vs Commercial Cider, hosted by Brooklyn Cider House;
• Master the Art of Craft Cocktails with Bitters, hosted by Second Act Spirits;
• New York State Cider Trivia, hosted by Awestruck Ciders;
• Moonshine Master Distiller, hosted by Smokin’ Tails Distiller;
• Premiumization of Ready-to-Drink Cocktails, hosted by Liquid Fables;
• Mead – The World’s Ancient Honey Wine – From the Gods to your Glass, hosted by The Bull and Bee;
• History of Brewing in the Empire State, hosted by Chris Nothnagle; and
• History of Hops in New York, hosted by Chris Nothnagle.

 

There will be seminars held during the Fair’s 13-day run, including special conversations hosted by the New York Wine and Grape Foundation and the New York State Cider Association. On Thursday, August 27, the New York Wine and Grape Foundation will hold three seminars covering the quality and diversity of wines produced across New York State, with opportunities to sample award-winning selections from the 2026 New York Wine Classic. On Sunday, September 6, Scott Ramsey, Executive Director of the New York State Cider Association, will hold a panel discussion with experts from New York State’s cider, craft beer, and wine industry to discuss what makes the beverages so special, how the vast growing regions of the state impact flavours, and how to approach these beverages in your local market.

Taste NY Pop-Up Market and Taste NY Marketplace

The Taste NY Pop-Up Market and Taste NY Marketplace will once again return to the Horticulture Building, directly across from and next to the Maple Booth, and are open from 10:00 am to 9:00 pm daily. Together, the Taste NY Pop-Up Market and Taste NY Marketplace feature locally made items sourced from each of New York’s 10 regions.

Featuring more than 250 unique products from over 80 vendors from across the State, the Taste NY Pop-Up Market allows visitors to sample and shop for food, beverage, and gift items sourced from businesses throughout New York. The Taste NY Pop-Up Market provides fairgoers an opportunity to discover their new favourite locally made foods and beverages, such as craft beverages, cheese, chocolates, sauces, dips, snacks, coffee and tea, crackers, popcorn, and more. The Pop-Up Market is operated by Cornell Cooperative Extension of Sullivan County.

The Taste NY Marketplace will feature more than 30 New York State producers that will be sampling and selling their products over the 13-day run of the Fair. Around 12 New York producers from across the State will be sampling daily, featuring products ranging from soaps and wood products to baked goods, garlic scapes, hot sauces, BBQ sauces, jams, chips, salsa, teas, coffee, spices, roasted pumpkin seeds, jerky, spirits, mead, and wine. Businesses will rotate during the Fair, providing guests a new experience each time they visit the Marketplace.

Taste NY will again provide a Purchase Check area that allows fairgoers to store products purchased at the Taste NY Marketplace and Taste NY Pop-Up Market while they enjoy The Fair and to return to pick them up before the Horticulture Building closes. Please note that only Taste NY items may be stored, and alcohol items may not be checked.

Scott Ramsey, Executive Director of the New York Cider Association, said, “New York Cider is truly an expression of our state’s extraordinary agriculture; our apples, our orchards, our growers and the distinct regions where they come together. The Great New York State Fair and Taste NY give us this incredible opportunity to invite people to discover that connection firsthand, while showcasing cider alongside the remarkable range of craft beverages being produced across New York. I’m especially looking forward to bringing voices from across our cider, wine, and craft beer communities together for a conversation about how place shapes what we produce and what makes New York beverages so distinctive. It’s another opportunity to help people discover why New York truly is the State of Cider.”

Sam Filler, Executive Director of the New York Wine & Grape Foundation, said, "Every year, NYWGF works to put New York wine in front of new audiences across the state, and there's no better stage for that than the Great New York State Fair. This is where New York celebrates its agriculture, from the growers who tend the vines to the winemakers who bring them to the glass. New York grapes and wine belong at the heart of that celebration. This year, we're especially excited to bring a taste of the New York Wine Classic to the Fair, offering visitors exclusive access to some of the top-scoring wines in the state while learning firsthand about the diversity and quality coming out of every region of New York. Whether someone's a longtime wine enthusiast or trying a New York wine for the first time, our goal is the same: to make it easy, approachable, and worth remembering."

Brian Facquet of Do Good Spirits, President of the New York State Distillers Guild, said, “The Great New York State Fair presents a fantastic opportunity to enjoy New York’s craft spirits alongside many other wonderful agricultural products from right here in the Empire State.”

Paul Leone, Executive Director of the New York State Brewers Association, said, “There are 500 breweries in New York State, the second most in the country, and we’re excited that the Fair will once again highlight a few of those breweries in the New York State Tasting Yard. The Tasting Yard has always been a great location to not only taste and purchase incredible NYS craft beer, but to also experience so many other incredible craft beverage producers in the same area.”

Kim McDonnell, Taste NY Market Manager, Hudson Valley Catskills Welcome Center, Cornell Cooperative Extension of Sullivan County, said, “It has been a pleasure to work with more than 50 new vendors to bring their products to the 2026 New York State Fair and showcase their small businesses. Alongside our returning vendors, they represent all regions of New York State and the incredible creativity, talent, and flavours found across the state. It's exciting to partner with the Department of Agriculture and Markets' Taste NY team to create a marketplace where fairgoers can explore, sample, and discover something new around every corner. From handcrafted goods and sweet treats to savoury snacks and unique local products, the Taste NY Market offers a true taste of everything New York has to offer. Working with team members from Taste NY locations statewide to staff the market is an incredible collaborative experience.”

Shannon Onstot, Market Manager, Taste NY at the Adirondacks Welcome Center, said, “The Taste NY Pop-up Market is the best way to experience the innovation and spirit of collaboration that comes together from every corner of the state. Every region brings a unique flavour to the Great New York State Fair and connecting small businesses with larger opportunities while also providing fairgoers with new products and experiences is what we're most passionate about as Taste NY operators.”

Other Attractions in the Horticulture Building

The Horticulture Building brings together some of the very best growers, producers, manufacturers, and apiculturists from across the State. A variety of interactive exhibits, seminars and product booths highlight the diversity and quality of agriculture in New York State. The Empire Honey Producers Association, New York State Maple Producers Association, SUNY Cobleskill, Morrisville State College, and New York Farm Bureau also have exhibits in the Horticulture Building.

The Horticulture Building also showcases spectacular arrangements of colourful plants and flowers, and the winners of New York's harvest. It also gives guests a chance to get up close to hundreds of amazing butterflies.

Attractions include:

• Produce and flower exhibits
• The New York Maple Center, where you can buy candy, syrup, and ice cream made with New York maple syrup
• Yard and Landscaping Display
• Honey Exhibit
• Butterfly Exhibit
• The Great New York State Fair Potato Booth, home of the $1 baked potato with all the toppings, now with local, New York grown potatoes and local New York toppings like butter, cheese, and sour cream.

 

Check out a map of exhibits at The Fair, including those in the Horticulture Building.

About Taste NY

Taste NY highlights the quality, diversity, and economic impact of food and beverages grown, produced, or processed in New York State. Taste NY aims to create new opportunities for producers through events, retail locations, and partnerships, such as at The Great New York State Fair.

Taste NY has grown significantly since its launch in 2013, bringing over $100 million in economic impact to New York State producers over 10 plus years of the program. Over the last decade, Taste NY has supported nearly 2,000 food and beverage producers participating in the program through retail outlets, events, and sponsorships. Taste NY's food and beverage businesses also support the state's farmers by using New York grown and produced ingredients in their products.

About The Great New York State Fair

The Fair starts Wednesday, August 26, and runs through Labor Day, Monday, September 7. All concerts are included in the price of admission. Tickets are on sale now at The Fair’s website, nysfair.ny.gov. Packed with value, a single admission ticket costs $8 and includes access to all grounds entertainment and The Fair’s award-winning concert line-up. In addition, a Frequent Fairgoer ticket option is available for $25.

The Fair continues to be one of the most affordable fairs in the nation, with admission remaining free for those aged 65 and older along with children 12 years old and under.

Founded in 1841, The Great New York State Fair showcases the best of New York agriculture, provides top-quality entertainment, and is a key piece of the state’s CNY Rising strategy of growing the Central New York economy through tourism. It is the oldest fair in the United States and is consistently recognized as being among the top five state fairs in the nation.

The New York State Fairgrounds is a 375-acre exhibit and entertainment complex that operates all year. Audiences are encouraged to learn more about The Great New York State Fair online, browse photos on Flickr, and follow the fun on Facebook, TikTok, and Instagram.

https://nysfair.ny.gov/taste-ny-program-at-the-great-new-york-state-fair-showcases-agriculture-local-food-and-beverages/ 

New Jersey: Somerville Meadery Middlemist Launches Morning Coffee Service to Become All-Day Gathering Space

From communitynews.org

Middlemist Honey Wine & Cider, Somerset County's first meadery, has added a full-service coffee program to its downtown Somerville taproom, expanding operations to reach customers from morning through evening.

The business, located at 30 East Main St., first opened on April 18 and introduced coffee service last week after receiving municipal approval to begin operating earlier in the day. The venue now opens at 7 a.m.

Owner Ilija Melentijevic told Patch that the addition reflects the business's original intent for the space: to function as a community third space rather than purely an evening destination.

The coffee program allows Middlemist to serve guests who do not drink alcohol and to create a daytime atmosphere suited to remote work, casual meetups, and social gatherings. The taproom holds up to 130 people.

A Coffee Menu Rooted in Honey

Somerville native Seth Jay-Choynake is leading the coffee program. According to TAPinto Somerville, he began his coffee career in 2015 at the former Dragonfly Café on Main Street, later working at Starbucks in Bedminster and Ambee Coffee in Warren.

He connected with the Middlemist owners on the taproom's first public day, and three months later took charge of all non-alcoholic beverages.

Choynake sources beans from regional roasteries and incorporates Middlemist's own local honey into signature drinks.

Current offerings include espresso drinks, drip coffee, cold brew, cappuccinos, specialty lattes, loose-leaf teas, honey sodas, and fresh-squeezed lemonades. Two standout items are a Honey Nut Latte and a Honey Cinnamon Churro Latte.

Honey-inspired foams are also available, with additional varietal honey options planned. Espresso drinks are prepared on a Nuova Simonelli three-head espresso machine imported from Italy through a local supplier.

Coffee flights featuring signature lattes and fall seasonal flavours are coming soon, TAPinto reported.

Daytime Events and Private Bookings

The earlier hours open the door to a broader event calendar. Middlemist is planning daytime programming such as open mics, mahjong, and pilates sessions alongside its existing lineup of trivia nights, live music, workshops, and social gatherings.

The venue is also available for private bookings beginning at 7 a.m.

Melentijevic told Patch he wants Middlemist to feel like a whole-day hangout rather than a space that only activates in the evening.

As covered in a prior report on Somerset County's growing small-business scene — Mother and Daughter Expand Mercer County Restaurant Presence With New Sandwich Shop, independent operators across central New Jersey have been building community-centred concepts into their expansions.

A Natural Extension of the Mead Brand

Melentijevic described the coffee launch as an evolution of what Middlemist already does rather than a departure from it.

He told TAPinto that the business has always aimed to make great gathering spaces available throughout the day, and that sourcing exceptional ingredients for coffee fits the same standard applied to the meadery's honey wine and cider production.

As morning coffee hours wind down, the space transitions into the mead tasting room that has drawn enthusiasts from across central New Jersey.

https://communitynews.org/sections/articles/somerville-meadery-middlemist-launches-morning-coffee/ 

UK: How traditional mead is being modernised in East Devon

From greatbritishlife.co.uk

An East Devon winery is breathing new life into history’s oldest drink, blending honey, heritage and craft for a modern palate

Lyme Bay Winery’s managing director Wolfgang Sieg-Hogg is reflecting on how this historic honeyed drink has found a modern home in Devon and why mead is enjoying a remarkable renaissance.

‘Lyme Bay Winery began back in 1991,’ he says. ‘What started as a small, passionate team making cider and fruit wines has grown into a winery producing award-winning English wines, meads, fruit wines and liqueurs. From the beginning, everything we’ve done has been driven by people who genuinely care about flavour, craftsmanship and doing things properly.’

                                                 You can visit the winery near Shute Barton. (Image: Lyme Bay Winery)

Mead entered the picture in the early 2000s, long before it became fashionable. ‘It felt like the perfect blend of tradition and craftsmanship,’ says Wolfgang. ‘We saw an opportunity to revive something truly British, but to do it with care and respect. Mead is part history, part creativity. We didn’t want to recreate a museum piece, we wanted to make it beautifully balanced and suited to modern drinking tastes.’

This philosophy has shaped the evolution of Lyme Bay’s mead range. What began with traditional styles gradually expanded into fruit-led, botanical and spiced expressions and more recently, sparkling meads. 

‘The journey has been slow and thoughtful,’ he says. ‘Each new style came from curiosity and a desire to create something delicious and genuinely well made. Honey has extraordinary character, it deserves to shine.’

                     Mead 'feels familiar, yet completely different' says Wolfgang Sieg-Hogg. (Image: Lyme Bay Winery)

Today, the winery crafts on average 1,559 bottles per day and sells more than 311,914 bottles annually, exporting as far afield as Finland and Canada. Around 35 people are employed at its Devon winery where modern production techniques sit comfortably alongside age-old traditions. Despite becoming the UK’s largest producer, Wolfgang insists scale was never the goal.

‘We never set out with that ambition. Our focus has always been simple, to craft great-tasting products, make them with integrity and to keep improving each year. The real moment of pride wasn’t about size, it was when customers came back for another bottle, told friends about us, or wrote to say how much they enjoyed our meads. Leadership in the category happened naturally because people appreciated the care behind every bottle.’

At the heart of that care lies a deceptively simple process.

‘We take water and honey. Using a blend of honeys gives us our unique flavour profile; we then ferment the water and honey with yeast.

‘But managing fermentation is delicate. Temperature and yeast nutrition must be carefully controlled. If fermentation goes too fast, the yeast becomes overactive and exhausts itself, if it’s too cold, it struggles. We keep everything at just the right temperature so that, in about four weeks, the mead is ready to be racked off.’

Further stages, including filtering and maturation, follow before bottling. Some styles take months to reach their full depth and smoothness. ‘Honey is a living ingredient,’ he adds. ‘It changes with the flowers, the seasons and the bees themselves. Working with something so variable means constant tasting, adjusting and blending. Consistency requires patience and a deep understanding of the ingredient.’

The result is a drink far more diverse than many expect.

                                                                                                        (Image: Nick Hook)

Wolfgang says: ‘Honey is always at the heart, but mead’s flavour spectrum is wide. It can be floral, fruity, warming, citrusy or gently spiced. Traditional Mead is silky and floral, while fruit styles burst with freshness and colour.’

Traditional Mead remains Lyme Bay’s biggest seller, but fruit expressions are becoming increasingly popular. New ways to serve mead are also being discovered and a favourite serve at the winery is a mead spritz, chilled mead topped with soda water, ice and a garnish of lime or rosemary. It is light, aromatic and perfect for summer.

Versatility is central to mead’s resurgence. Consumers are increasingly seeking drinks with authenticity, provenance and character, qualities mead naturally possesses in abundance.

‘It feels familiar, yet completely different,’ Wolfgang reflects. ‘There’s warmth and richness from the honey, but also freshness and vibrancy depending on the style.’

The winery is also reaching new audiences with a new contemporary canned mead range. At 3.5% ABV and sold in single serve ready-to-drink cans, the collection sheds medieval imagery in favour of adventurous younger drinkers discovering mead for the first time.

The fun new sparkling mead flavours include Raspberry Lemonade and Strawberry & Elderflower. ‘It’s about showing that mead isn’t stuck in the past,’ says Wolfgang. ‘It can be fresh, sociable and easy to enjoy.’

Growing mainstream recognition supports Wolfgang’s mission. The winery’s meads are now stocked by Majestic Wine. ‘Seeing our Traditional Mead on Majestic’s shelves and online is a proud moment for the team and a major step forward for the category, it brings it firmly into the mainstream.’

‘If you enjoy wine, cider or cocktails, mead will feel both familiar and excitingly different,’ he says. ‘It’s a drink with depth, story and character, and you might just discover a new favourite.’

His advice for celebrating at home is simple: keep it relaxed and sociable. ‘Chill a bottle, pair it with a cheeseboard, try a mead spritz, or explore a couple of styles side by side and simply enjoy.’

                                                    Lyme Bay has a new range of sparkling meads. (Image: Nick Hook)

Cheers to mead

Lyme Bay Winery produces the UK’s widest range of meads, from silky Traditional Mead to vibrant fruit favourites such as Black Cherry and Rhubarb.

Try a refreshing mead spritz, chilled mead poured over ice, topped with soda water and finished with a slice of lime or sprig of rosemary.

Mead pairs beautifully with food, especially cheese. Fruit meads complement creamy brie, while spiced or chilli meads stand up beautifully to bold cheddars and blue cheeses. Traditional Mead pairs well with charcuterie or desserts, as honey’s natural sweetness balances richness, salt and spice.

New to mead? Start with a fruit-led style served chilled like a white wine, or, their new sparkling meads are also a great entry to mead.

Apricot & Garden Mead sorbet

                                                                                                   (Image: Lyme Bay Winery)

Preparation time:

15 minutes

(plus chilling and freezing)

Serves: 6–8

Ingredients

400g ripe apricots (frozen works well), stones removed and roughly chopped

170ml Lyme Bay Garden Mead

50ml water

120g caster sugar

1tbsp honey

1tbsp lemon juice

A small handful of fresh mint leaves, to garnish

Method

Place the apricots, water, sugar and honey into a saucepan and bring gently to a simmer.

Cook for around 8–10 minutes until the fruit has softened completely and started to break down.

Remove the saucepan from the heat and leave the mixture to infuse for about 10 minutes.

Blend the mixture until it is completely smooth, then pass it through a sieve if you would like a finer texture.

Stir in the Lyme Bay Garden Mead and lemon juice, then pour the mixture into a shallow container and freeze, stirring vigorously every 30–45 minutes for a few hours to break up ice crystals until smooth.

Use an ice-cream scoop to pull a neat ball and serve with a few mint sprigs.

A golden sorbet that balances apricot sweetness with the delicate, floral character of Lyme Bay Garden Mead. With gentle honeyed notes and a subtle herbal lift, this refreshing dessert is handy to keep in the freezer and pull out on warm days.

https://www.greatbritishlife.co.uk/magazines/devon/26291193.traditional-mead-modernised-east-devon/