For cofounders Michael Messenie and Tim Lee, the thought behind Dutchess Ales in Wassaic, New York, was to recreate the sorts of cask-conditioned ale they beloved when residing in Britain. When you’ve loved a correct pint of cask ale in New York Metropolis lately, there’s a very good likelihood it got here from Dutchess.
Right now, the brewery is branching out, brewing beer for distribution at a bunch brewery on Lengthy Island, and even making forays into lagers (equivalent to Ketzer Helles, which scored a 98/100 with our blind panel). However their past love is, and all the time shall be, cask ale.
These are not any historic reenactors. Messenie blends only a contact of inspiration from his Southern California roots with this British focus, leading to beers that aren’t slavish renditions however exhibit a flash of persona (inside correct context). That very same fusion with a heavy dose of custom informs newer beers equivalent to GB Pale Ale, the place seven malts and a copitched mix of three yeast strains lends it notes of previous and current.
On this episode, Messenie discusses:
- Cask ale roots, historical past, and inspiration
- How pale ale speaks in a extra compelling means than IPA
- Brewing GB Pale Ale with blended yeast and an evolving malt invoice
- Tilting pub ales towards a drier end
- Mixing malts to construct character
- Discovering fascinating notes in lesser-known English hops
- Working collaboratively by contract brewing
And extra.
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