The Craft Behind Rough Cut: A Conversation with Brewmaster Kayne Konecny

We are Upstate New York with Kayne Konecny, owner and head brewer of Rough Cut Brewing Co., to chat about the journey that brought him to Rough Cut, his recipe development process and the toughest question of all: “If you could only drink one style of beer for the rest of your life, what would that be?” Scroll down to read our exclusive interview.

Rough Cut Brewing Co. is that cozy, small-town hangout you fall for the second you walk in. We love the warm vibe of the rustic taproom and the seasonal, dog-friendly outdoor space. Craft beer lovers will appreciate Rough Cut’s rotating draft list that keeps things fresh—every pour is made with care.

And seriously, come hungry. The food here goes beyond your typical bar fare—it’s hearty, comfort food crafted to pair perfectly with whatever’s on tap. Whether you’re heading upstate for a weekend getaway, catching up with friends, or just need a relaxed spot to unwind after work, Rough Cut has that rare mix of authenticity and good energy that makes it an instant favorite. Cheers to that!

Let’s get to know Brewmaster, Kayne Konecny…

INSIDE+OUT: Where are you originally from, and how did you wind up in the Hudson Valley?

Kayne Konecny: I was born and raised in Binghamton, NY. After some college and trade school, I ended up in Brooklyn for 12 years. Towards the end of that era, my wife and I were planning our wedding, and she initially booked a barn somewhere nearby as the venue. After seeing how much it cost, I said, “Why don’t we just buy a barn and get married there?” So right there at brunch, I searched “house with barn” in the Hudson Valley section of Craigslist. One of the first listings to pop up was an old farmhouse on some acreage with a huge barn from the 1800s. We went upstate, saw it, and moved out of Brooklyn and into our house within 30 days. We didn’t get married in the barn, but we did end up getting married on the property.

What inspired you to become a brewmaster, and what was your journey?

Kayne Konecny: I didn’t start drinking beer until well into my early twenties, and at that point, I went straight to craft beer. Some friends and I, years later, developed an interest in opening a bar/restaurant in Brooklyn, which then transitioned into a brewpub after another friend brought over a homebrew kit. We experimented with that for some time and spent several years trying to open something down there, but it just didn’t pan out. But I’m happy that it didn’t, because I might not have ever made it up here.

What’s your favorite step in the brewing process, and why?

Kayne Konecny: Hello, tasting the final product! From the fermenter….it’s still technically within the confines of the “brewing process,” right? During the other stages of the process, I’m most likely fixing kitchen equipment or on a roof or something, trying to kill two birds with one stone because there are only so many hours in a day.

How do you approach recipe development? And when do you decide a beer is ready?

Kayne Konecny: If I’m making a brand new beer, it’s usually because I just had a beer from somewhere else that I thought was really good and wanted to make more of it. So then, I do a little research and try to put something together to come as close as possible. And it most likely won’t be.

If I’m rushing things, which I usually am, I’ll do a VDK (Vicinal Diketone) test to make sure any diacetyl has cleared up. Otherwise, the beer is done when I need it to be!

What beer are you most proud of, and what’s the story behind it?

Kayne Konecny: I can’t say I’m actually proud of any physical beer per se. I’m more proud of what they all bring to the table in the grand scheme of things. I never wanted to be a production brewery and just manufacture beer. I love being in a brewpub where I get to watch people enjoying themselves and make friends with many of them, hanging out with them on a daily basis.

What is your most popular beer, and what is your favorite?

Kayne Konecny: The most popular is Station 33, the pilsner named after our local firehouse. I don’t know if I have an actual favorite, but I’ll lean toward any IPA, sour, or Bacon Sandwich that I’ve got on tap.

Where else can folks find your brews? Is it available in wider distribution, or is it exclusive to your location?

Kayne Konecny: You need to come to the source to get Rough Cut beer 99 times out of 100. We do have a few draft lines available at some local spots, but that’s about it.

What are the most challenging and the most rewarding aspects of running a brewery?

Kayne Konecny: The most challenging aspect of running a brewery is…. the KITCHEN! However, food paired with beer is a winning combo, and, as I mentioned earlier, the biggest reward is the smiles.

​What’s a day in the life of a brewmaster really like?

​Kayne Konecny: Finding immediate solutions to problems. This goes for the brewery and the restaurant. Things break, and you need to be able to fix them yourself.

What impact does your business have on your community?

Kayne Konecny: We’ve become such a community hangout spot. I see so many regulars every time I walk in, and a lot of them have gotten to know each other under our roof over the years. And we employ about 30 people now, so that’s also awesome.

What local businesses do you rely on to be successful?

Kayne Konecny: The neighbors and local tradespeople who have helped accomplish some of the construction aspects of our location. And they usually won’t even let me buy them a beer.​

What is missing in the area that you wish we had?

​Kayne Konecny: A small bowling alley!

What are some of your favorite ways to unwind and unplug when you are not working?

Kayne Konecny: I love watching my son play soccer a lot now! Our family also enjoys golfing, snowboarding trips, and Costa Rica when we get the time.​

What makes living in the Hudson Valley special for you?

Kayne Konecny: That my son gets to grow up in a beautiful, peaceful, and healthy environment. Everyone knows everyone here. Such a great community.

If you could have one superpower, what would it be?

​Kayne Konecny: If I could turn back time…

If you could only drink one style of beer for the rest of your life, what would it be?

​Kayne Konecny: Guess that would have to be Deserted Island IPA, Rough Cut’s first beer ever sold. Because if you’re stuck on a deserted island and could only bring one beer…yada yada!

+ + +

If you’re into craft beer and want to hang out at a laid-back local gathering place, make the trip to Rough Cut Brewing Co. This place nails that rare mix of local charm and genuine good vibes—and trust us, you’ll want to come hungry, because the food’s just as much a draw as the beer.

Photos courtesy of Rough Cut Brewing

Follow/Connect with Rough Cut Brewing via Website | Facebook | Instagram | Inside+Out Spotlight

+ + +

Click HERE to see all of our exclusive interviews with the amazing folks who proudly call the Hudson Valley home.