It’s been almost a year since Ale Asylum opened on Madison’s east side to general acclaim. While Ale Asylum beers can be found on tap and in bottles throughout the area, I can never tell when my tastes are going to coincide with that of the larger populace. Thus it’s been something of a pleasure to see that the brewery’s bar is usually full when I drop in, and I’ve overheard folks at pubs such as Genna’s order a Hopalicious and then speak in hushed tones of its superior quality. I’d like to think that my stellar review from last year is responsible, but I doubt that brewmaster Dean Coffey’s beers need my help.

Indeed, co-owner Otto Dilba reports that the brewery is exceeding expectations, which says as much for Madison’s appetite for craft beer as it does for Ale Asylum’s offerings. With little more than word-of-mouth in the way of advertising, Ale Asylum patrons have consisted of everyone from beer geeks to MATC students to folks who just happened to be passing by. And a recent expansion -- three new 40-barrel fermenters -- has come years earlier than anyone expected.

The brewery’s four flagship beers (Gold Digger Blonde Ale, Madtown Nut Brown, Ambergeddon, and Hopalicious) have sold well. Of these, the Hopalicious has proven to be one of the most popular, likely due to craft beer drinkers’ taste for hoppier beer. The Hopalicious remains one of the best pale ales around, with its citrusy but smooth Cascade hop flavor. I stand by my previous rave for the Ambergeddon, and I’ve grown quite fond of the porter. And how can you not like a beer named “Sticky McDoogle” (a scotch ale)?

With a lineup of eleven beers since the brewery’s start, not to mention a constant rush to keep up with demand, don’t look for anything new in the immediate future. Still, I’m told that new creations are brewing in Coffey’s mind, if not yet in actual fact. For example, look for a doppelbock dubbed “Bamboozleator” to make an appearance down the road.

The beer isn’t the only thing, of course. I have a friend who raves to the point of mania over Ale Asylum’s deli sandwiches, and Dilba says that the deli portion of the operation has been more of a draw than originally expected. He points to the quality of ingredients and yeah, the Boar’s Head meat is pretty damned good. The soups and sandwiches will be joined by pizza at some point... just as soon as the best pizza crust can be found.

Other news of note… this summer, the brewery will be offering tours every Saturday, but with a twist to ensure a prompt starting time. Starting at 1:00 pm, the price for a pint will steadily drop every half-hour until the tour starts. Also planned: a patio expansion, additional landscaping, and “Brew & Que” barbeques.

“Optimistic” is how Dilba describes the outlook for the next year. Well, of course. “We wanted a place where you could see a guy wearing flip-flops sitting at the bar right next to a guy in a three-piece suit, with another guy who’s a Mohawk sitting next to them,” says Dilba. Unlike the vast majority of us poor saps, the Ale Asylum crew has gotten exactly what they wanted.