In a small suburban garage, Brian Dressler (B.S. mechanical engineering '11) is applying his engineering skills to an unexpected field:
cidermaking. As co-owner of Dressler Estate, a cidery he runs with his wife
Olga, Dressler has found a way to blend his technical background with a
passion for local agriculture and artisanal beverages.
"There's definitely a creative side to mechanical engineers that made them
want to make something," Dressler explains. This desire for hands-on
creativity, combined with coming of age during Philadelphia's craft brewing
renaissance, sparked his interest in fermentation.
The Dresslers' partnership extends beyond marriage into business. While
Brian brings his engineering expertise, Olga, a graduate of Temple’s Tyler
School of Art, contributes her creative vision. "You'd think at the surface
there are two very different disciplines, engineering and art," Brian
notes. "But in the end, we had this desire to do something together that we
liked."
Their complementary skills proved crucial when transforming their hobby
into a business, a transition that followed a familiar entrepreneurial path
when positive feedback from taste-testers in their inner circle prompted
the Dresslers to consider commercialization. "It's just the old story,"
Dressler says. "All the family and friends said, 'We love this, what if you
turn it into a business?'"
Dressler Estate’s approach to cidermaking is rooted in authenticity and
locality. "We take a lot of inspiration from European cider," Brian notes.
"We prefer to really lean into the local agricultural side of things and
respect that fruit and the grower."
This philosophy extends to their production methods. Rather than relying on
back-sweetening or additives, Dressler Estate focuses on technique to
create distinct flavor profiles. Their flagship "Modern Sparkling" cider
undergoes a secondary fermentation in the bottle, resulting in a product
that Dressler describes as having "very similar bubbles and aromatics to a
champagne, but it's very easy and approachable."
The Dresslers pose outside their new location in Downingtown
Dressler's engineering background plays a crucial role in the cidery's
operations. "I actually laid out our production space and designed it
myself," he says. His Drexel education continues to inform his work, from
running calculations to understanding material behavior.
He credits Alan Lau, PhD, professor of mechanical engineering and
mechanics, as particularly influential. "I took his mechanical behavior of
materials class on Wednesdays from 6 to 9 p.m., which should tell you how
much I liked it,” he said. “Professor Lau really helped you understand the
way that materials behave in practice."
After seven years of lean operations and reinvesting profits, Dressler
Estate is expanding. They recently purchased a commercial property in
Downingtown, which will house both production and a taproom. Dressler
envisions a space where patrons can taste, enjoy a glass, and observe the
production process firsthand.
The expansion represents a significant leap in production capacity. "Right
now we can do about 2,500 gallons annually out of our 260-square-foot
garage," Dressler says. "We'll probably be able to double or triple that
with the new space."
Despite the growth, Dressler remains connected to his alma mater, often
returning to campus to pour his ciders at Drexel's "Meet the Brewers"
events. It's a fitting full circle for an alumnus who has successfully
merged his engineering education with entrepreneurial spirit.
Dressler is quick to acknowledge his partner in both life and business. "I
give a lot of credit to my wife," he adds. "She is a 50-50 partner in the
business with me. And she puts a lot of time in as well."
As Dressler Estate prepares to open its new facility, Dressler reflects on
the journey from his Drexel days to becoming a cider entrepreneur. With
production ready to increase and a new direct connection to customers on
the horizon, it seems the mechanical engineer turned cidermaker has found a
formula for success that's as precisely calculated as it is creatively
inspired.