Press Release
Eli Fish Brewing Company, a cornerstone of Batavia’s craft beer scene, proudly announces two major wins at the 2026 New York State Craft Beer Competition. The brewery’s West Coast–style Red IPA, “The Red Ale,” earned a Gold Medal, while “Tiga Spon,” an experimental blended ale, took home Silver.
“This recognition means a lot,” says Adam Burnett, Head Brewer at Eli Fish. “The Red Ale is a nod to the beers that made us fall in love with brewing 15–20 years ago—bold, hop-forward, and crafted with classic hops like Centennial, Chinook, and Simcoe. We wanted to create something that reminded us why we started brewing in the first place, and it’s amazing to see it resonate with the judges.”
“Tiga Spon,” the Silver Medal winner, is a testament to Eli Fish’s innovative spirit. The beer is a blend of three distinct components: a spontaneously fermented ale from the brewery’s rooftop coolship, a petite saison aged in a puncheon with pomegranate, and a heavily fruited ale from the brewery’s Tiga Queen series. “It’s us showcasing everything we can do,” Burnett explains. “From spontaneous fermentation to barrel aging to our fruit-forward ales, Tiga Spon is a celebration of our team’s creativity.”
Burnett, who has been with Eli Fish for seven of its eight years, credits the brewery’s success to a strong team effort. “Dan Hamm, our assistant brewer, is as good a cellarman as you’ll find. Together, we respect beer’s history while pushing boundaries. We’ve submitted beers to this competition for five years and earned medals in four of those years. That consistency shows we’re serious about what we do.”
The brewery’s commitment to local ingredients is another point of pride. Eli Fish uses New York State grains and hops, sourcing malt from New York Craft Malt less than a mile away. “Having a hands-on relationship with our main ingredients makes the beer special,” Burnett says.
Eli Fish invites the community to celebrate these wins by visiting the brewery to experience the award-winning beers firsthand. “Most of our beers are on-site only,” Burnett notes. “We always have new food options and we’re expanding our seltzer program with unique malt-based, fruit-forward offerings. There’s something for everyone, and we’d love for people to come see what we’re all about.”