Tom Dycha Interview
How long have you worked at Duke's Alehouse and Kitchen, and what roles have you held throughout your Duke's career?
Tom Dycha: This marks my twenty-second year here! I've had the opportunity to contribute in various roles, including barback, maintenance, bartender, bar manager, assistant general manager, and finally, general manager. I've received training across all departments, giving me a comprehensive understanding of our operations.
How did you come to love beer so much?
Tom Dycha: Ironically, I actually disliked beer when I was younger. That changed when I turned 21 and started to appreciate it. I vividly remember the first craft beer that truly resonated with me: a Dogfish Head 60 Minute IPA, enjoyed here at Duke's after work. The rest is history. This was back in the early days when craft beer was not as prevalent. We even had Gumballhead on tap, and the name Three Floyds was largely unknown. It's rewarding to think that we played a role in shaping the craft beer movement here in McHenry County.
If you could have any beer right now, what would it be, and where would you drink it? Why?
Tom Dycha: If I could have any beer right now, it would be a Melvin IPA. It’s a consistently fantastic IPA and a personal favorite. As I like to say, "The beer is so nice they named it twice." Ideally, I would be enjoying it at home, as there's nothing quite like the peace and comfort of being with family.
How have you evolved the beer program at Duke's since you took it over?
Tom Dycha: As I mentioned earlier, we were instrumental in the growth of craft beer in McHenry County. While Duke's did offer some craft beers before my involvement, it wasn't to the extent we have now. As the industry experienced its significant boom, I've learned and grown alongside it, developing numerous programs and initiatives aimed at introducing people to this exciting world. This includes comprehensive staff training, the formation of beer geek clubs, sourcing the most unique and hard-to-find brews, hosting special tap releases and tap takeovers, organizing beer dinners and beer schools, participating in beer festivals, collaborating on brewing projects with local breweries, implementing beer passports, and curating an extensive beer list with over 100 options, not to mention our popular "13 Beers of Halloween" and "12 Beers of Christmas" events.
How has the beer industry changed since you took over Duke's beer program?
Tom Dycha: The transformation has been remarkable. We were pioneers in offering craft beer in McHenry County, going from being the sole establishment with such offerings to a landscape where nearly every place now has a selection of craft beers. I've witnessed the increasing demand and fervor for craft beers, particularly rare and hard-to-find ones, with people even queuing for hours to get their hands on them. The number of breweries has exploded, and we're seeing a constant emergence of new beer styles. It's a far cry from the days when the main categories were largely limited to lagers, ales, stouts, IPAs, pale ales, and ambers; now, there are likely over 50 distinct styles, with continuous innovation.
Where would you like to see the beer industry go in the future?
Tom Dycha: Looking to the future of the beer industry, I hope to see a bit of a rebound. The market has become quite saturated, and we've unfortunately seen some closures and slowdowns in production. It also seems that the younger generation's drinking habits differ from previous ones. However, I anticipate a shift towards more approachable beer styles, coupled with a greater emphasis on sustainability and an even wider array of offerings.
What beers are you most looking forward to tapping this summer?
Tom Dycha: When it comes to beers I'm most looking forward to tapping this summer, it's truly difficult to choose just one. My excitement for beer is often tied to specific occasions and settings. For me, any well-crafted beer enjoyed on our patio alongside one of our renowned burgers is a delight in itself.
What makes Duke's Alehouse the premier location for beer in our county?
Tom Dycha: While I may be somewhat biased, I genuinely believe, and have been told by many, that our selection is exceptional. We strive to offer beers that you don't encounter every day, encouraging people to explore beyond their usual choices. Much like our food, which emphasizes excellent local ingredients and unique preparations, our beer selection follows a similar philosophy. This involves proactive measures like pre-ordering sought-after beers months in advance, staying informed about the latest trends, featuring the best local brews, and curating a selection of top-quality beers from around the world. My aim is to build our beer list based on quality, seasonality, and style diversity. Furthermore, our staff is well-trained to assist our guests in their beer journey, offering recommendations based on their preferences and guiding them towards new flavors and styles. Programs like our "13 Beers of Halloween" and "12 Beers of Christmas" are also designed to encourage exploration. I believe it's the unique combination of several key factors that sets us apart. We've cultivated a casual yet welcoming atmosphere where everyone feels comfortable. This is coupled with our exceptionally diverse selection of both beers and food offerings, ensuring there's something to please every palate. Furthermore, our strong focus on community truly distinguishes us. We have a well-trained staff that fosters a friendly environment conducive to socializing and connection. It's wonderful to witness firsthand how people gather around the bar, sharing beers, discussing their nuances, and even buying rounds for each other. This ability to connect with the local community through events and promotions further strengthens our position. It's truly gratifying to see our establishment serve as a hub where the community comes together over a shared appreciation for good beer. Here's to many more years of fostering these connections and bringing happiness through our beverages. Shots on Tom!