Casey Brewing & Blending
Last Updated June 01, 2016
Why We Love It: Troy Casey opened the doors to his “blendery” (the beer is brewed at a nearby facility; Casey blends, ferments and ages it) in 2013. He relies on 100 percent oak barrel fermentation for his esoteric seasonal sours and wild yeast beers made almost exclusively with locally sourced ingredients. Love: the Fruit Stand series, which uses stone fruit, grapes and berries aged in saison barrels to yield complex, balanced farmhouse ales. Call before dropping by.