Feature in May 2024 issue of Chronogram

We were recently featured in an article about co-ferments in the May 2024 issue of the Hudson Valley magazine Chronogram. Here’s a selection from the article:

To make Kinds of Light, one of the brewery's farmhouse ales, Renganeschi ferments merlot grapes for four weeks before pulling off the fermented juice and adding an aged farmhouse beer on top of the spent skins, stems, and seeds, which kickstarts a refermentation of the beer and grape pomace together. The result is a hybridized beer-wine beverage that is emblematic of Hudson Valley Brewery's broader practice. They might do the same thing with peaches instead of grapes, with cider instead of beer. "I think about it as a really sustainable approach to using fruit," Renganeschi explains, "because you're not just buying the peaches, pressing them out, discarding half of it and trying to get some extracted version into one beer. You're using fruit in a way that maybe has slightly diminishing returns, but you're adding nuance and depth to products for sometimes a whole year."