Visham outside of Homespun after making a delivery a few Fridays ago.
Last month we rolled out our new Monthly Beer Subscription, thank you so much to all the people who signed up! If you're interested to read about the subscription offer, click here, to see what we're up to.
For December, we are offering a variety pack from Obscure Oscillation, a local craft brewery in Poughkeepsie formed by childhood friends Visham Chinkan & Pier Di Camillo, who focus on Belgian-style brewing.
Our very own Chaysen Wylde had the opportunity to interview them last month--
To those who know me it comes as no surprise that I'm one to enjoy the smaller and harder to find things, which are great descriptors for our next featured brewery.Working with them has been exciting. It's always fun to see what new beers they bring to Homespun and it's a pleasure to talk to them about what they’re brewing and their process. Luckily I was able to do an interview of sorts with them, getting to know some new facts about their process and community ties.
~ Chaysen Wylde ~
Q: How long have you two known each other? And when/how did brewing become something you both wanted to do?
A: We've known each other since we were 5 or 6 years old. At that time Pier didn't know how to speak English being that his family migrated from Uruguay, South America.
Around the early years of college we started to brew beer at home together when Pier would come home from college. After brewing for a few years we became more intrigued with the likes of Belgian ales. Pier's old brother would introduce us to a variety of ales from St. Bernardus, Delirium, Piraat, and Scaldis. Around that time there were no hazy ipas and NEIPA. Lactose in a IPA was never really used. As we got older and wiser we started to look at this "beer thing" as more than just a hobby. We started to look into the fermentation process, the water, grains, and fruits that Belgian brewers used. Around the age of 24 we dreamed of starting a brewery with a bowling alley (we bowled at the time). I think we always kept that dream and idea in the back of our heads until 3 years ago when we started the process of starting the brewery, NOW OR NEVER mentality.
Q: Where does the focus on Belgian styles come from?
A: We have a deep passion for Belgian Ales and not too many local breweries focus on the Belgian style beers.
Q: How do you guys come up with such cool beer names?
A: Its an extensive process. We usually try to incorporate some sort of music-oriented/childhood memory themes and/or something related to that style of beer. We like to challenge the minds of our customers.
Q: With so much interest right now in beers and breweries in the US, where would you like to see the beer world go within the next 5 years?
A: Who knows where the beer world is going in the next 5 years but hopefully keeps climbing. The ideas some breweries come up with is endless. If the next 5 years are anything like the last 5 then we should be in-store for some surprises.
Q: Do you use locally sourced ingredients and how do you feel that doing so could help the community?
A: As a licensed NYS Farm Brewery we mainly use locally sourced ingredients when available. Locally sourced anything is in high demand and with more local breweries and distilleries emerging the demand for locally sourced products will increase creating more jobs.
Belgian Blonde Ale ‘En Why’ … NY … ENNUI … we don’t know!
Dia Beacon Cafe--
Lots of treats on the new menu at Dia Beacon--
Find the new menu here--
Great time to visit the museum
Local Beers, Wines by the Glass
Thank you for reading!