Casey - Equilibrium Brewery - 92 Rating

BC: Who came up with this beer’s recipe?
Equilibrium’s co-founder Pete Oates

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The balance of tartness, dryness, full bodiedness, and the minimal amounts of barnyard funk while remaining complex and pleasant.

BC: Where does this beer’s name come from?
Casey is my girlfriend who has supported many an insane idea to the point of them becoming realities. Opening a brewery with co-founder Ricardo Petroni has been the latest adventure, which had her traveling from Texas to Vermont, standing in lines ranging from 104F to -22F, allotting her free time to coordination and travel, all while not really preferring beer as her go-to adult beverage (she prefers tequila). When she told me she had tried a high-end sour beer and drank the whole bottle, I knew immediately that I had to make a tart farmhouse ale as tribute for everything she had done for me. Consequently, Casey is a farmhouse ale built by the inspiration to share beer with people close to heart. 

BC: Is this your “desert island beer?”
Absolutely yes... Especially if there was a recent shipwreck with chardonnay barrels for extended aging. This beer ages extremely well (if properly cellared) and the flavor and aroma profile continue to evolve over time due to the presence of proprietary Brettanomyces strains, which allows for a different drinking experience depending on the age of the beer. This ale also has a very bright but gentle acidity that is particular quenching in hot desert island weather.