Troy Casey has built a reputation for his eponymously-named brewery by crafting gorgeously nuanced mixed-fermentation farmhouse ales and thoughtfully edited wild and sour beers (many with fruit sourced from local growers and processed by hand). In this conversation, he discusses his approach to open fermentation, using hops to control acidity in mixed culture and sour beers, the seasonal impacts of temperature on his brewing process, acid production in smaller versus larger vessels, blending and selecting barrels of base beer for fruit additions, working with local growers to secure not just the highest quality but the most characterful fruit, the processes by which he selects and macerates fruit, and even how the trauma of processing fruit has impact his own fruit consumption. With a new-ish brewhouse now fully operational and a second (downtown) taproom on the way, he’s making the inverse leap of many brewers by adding non-sour styles to their brewing lineup, and discusses that development as well.

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