Casey East Bank
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Tasting Notes
Casey's East Bank is a blended American wild ale built around Brettanomyces character and lactic acidity, typically showing aromas of stone fruit, dried apricot, and a gentle barnyard funk. On the palate expect bright tartness balanced by orchard fruit sweetness, with oak influence lending subtle vanilla and tannin structure. The body is medium-light, dry on the finish, with the funk and acidity lingering in a way that rewards slow drinking. Fruit lots vary by blend, so individual bottles may lean more tart or more funky depending on the year.
About the Brewery
Casey Brewing and Blending operates out of Glenwood Springs, Colorado, founded by Troy Casey around 2013. The brewery built its reputation almost entirely on barrel-aged farmhouse ales and wild ales, working with local Colorado fruit and coolship-harvested cultures. Their beers are released in small quantities and are highly sought after in the American wild ale community, regularly appearing near the top of enthusiast rankings. They do not operate a traditional taproom in the conventional sense and distribute in very limited fashion.
Food Pairings
The bright acidity and stone fruit character here work well with a soft-ripened cheese like Brie or Camembert, where the fat cuts the tartness and the funk in both elements harmonize. Roast chicken with herbs is a natural match because the beer's dryness handles the richness without fighting the savory notes. Charcuterie — particularly cured pork like prosciutto or saucisson — pairs well because salt and fat both soften lactic acidity. A simple fruit tart, especially apricot or peach, mirrors the beer's own fruit notes without competing.
Style Guide
American Wild Ale is a loosely defined category covering beers fermented or conditioned with wild yeast strains, bacteria like Lactobacillus or Pediococcus, or both, often in oak barrels. The style was shaped by American craft brewers drawing on Belgian lambic and farmhouse traditions but with no strict geographic or regulatory rules, leaving considerable room for interpretation. What typically defines these beers is a combination of tartness, funkiness from Brettanomyces, and complex fruit or earthy notes that conventional brewing yeast cannot produce. They sit adjacent to lambic and Flanders styles but are distinguished by American ingredients, local wild cultures, and brewer-to-brewer variation in sourness level and barrel character.