In the winter of 1995, a few New Yorkers on a skiing trip to Vail were so inspired by the area's bounty of craft breweries that they decided to return home and start their own, Ellicottville Brewing Company. Nearly two decades later, the brewery's two locations in Ellicottville and Fredonia have built up a diverse repertoire of 25 beers produced by master craft brewers via an authentic Hungarian brewing system. These range from crisp lagers and dark ales brewed year-round to experimental, hop-heavy, and small-batch varieties produced according to the season or the whims of the local czar.

EBC even lifts the veil on its brewing operations with regular tours that demonstrate the standard brewing process and include tastings.

EBC also pairs its brews with a menu of East Coast American and English pub grub. Chesapeake Bay crab cakes and chili-steamed mussels pave the way for heartier entrees, such as Texas-style dry-rubbed beef brisket, ale-braised lamb, and wild-mushroom risotto.