Michael Kane started making beer in college. The summer after his sophomore year, he traveled throughout Europe and became enamored with cask-conditioned ESBs, Lambics, Hefeweizens. Back in the US, weekend pilgrimages to newly opened breweries cemented his career aspirations.
The distance between Peekskill’s old and new homes is only two-tenths of a mile, but their differences are dramatic. The latter features a 15-barrel brewhouse and a 16-draft taproom on the first floor, with a 65-seat restaurant and another 16 drafts pouring on the second floor.