Perfecting the fine art of ‘tying one on’

ALBANY — When I learned a group was gathering weekly at a local brewery attempting to do an even better job of “tying one on” than they did the previous week, I felt like I needed to join them in this lofty endeavor. However, as is often the case, the details are in the fine print.

For more than eight years, Mack Bryson and Eric Belusko have hosted “Tie Down Wednesday” at Pretoria Fields Collective in Albany. With a cold beer from the taproom flanking portable tying vises and canvas cases filled with a wide variety of tying material, masters and novices turn bare hooks into wonders of piscatorial deception. Fish tales are swapped as well as technical advice, with an occasional dose of sarcasm.

It didn’t take long for me to realize that fly-tying and beer had changed a great deal since my first exposure to both as a Boy Scout more than 50 years ago. In those bygone days, tackle options for fly fishing were generally limited to two sizes of yellow or green popping bugs and white and black sponge spiders. If you were sporty, you might mail order a box of flies with a dozen traditional pattern trout flies from somewhere up north. The beer of our youth was generally Schlitz, PBR or Budweiser if you were trying to impress somebody.

The flies being tied at Pretoria were a far cry from those we tried to construct with duck feathers, squirrel tails and pet hair we tried to attach to bream hooks. Although some natural materials were evident, synthetic materials of all colors and textures were being used to fashion flies that run the spectrum between traditional patterns to lifelike lures.

These flies weren’t being fashioned solely for deceiving Black Bass and Bream. Shoal Bass, Redfish, Stripers, and other fresh and saltwater species were now considered targeted species. Bryson, who ties commercially for Southeastern Flyworks, as well as for his own fishing pleasure, was cranking out a series of large purple streamers called Game Changers, for an upcoming shoal bass trip. At another vise, Lee Carter was doing the same with some good-natured banter between the two as to whose creation was better.

Another Wednesday regular, Bill Buntin, was busy tying a different pattern. However, one thing in common between these three accomplished fly-tiers that night was the frequent advice and support they offered to Noah McCorkle.

“I’ve only been tying for about a month,” McCorkle said. “I’ve yet to fish with a fly that I have tied. But I think that is going to be very rewarding to catch something on a fly that I actually tied.” 

Like most art forms, the search for perfection is eternal and even the most accomplished fly-tier will see flaws in their work. Mastery at the vise comes with practice. When asked the differences in the flies they tie commercially and the ones they tie for personal use, Belusko and Bryson reply in tandem: “The screw-ups go in my box.”

Bryson added, “The commercial fly has to be pretty. At that point, you are tying to catch fishermen, not fish.” 

Just as the flies being crafted at Pretoria are significantly improved over those of my youth, so is the beer. Belusko explained how the beers there were crafted by Eric Kirchner using ingredients from the cooperative’s own fields and other regional ingredients. The names of the core selection are equally relevant including Rye Charles, Skywater and Shoalie.

“Shoalie is special to me, and we are proud that 2% of its sales go to support the efforts of The Flint Riverkeepers,” Belusko said.

If, like McCorkle, you want to learn more about the art of fly-tying, come join the regulars at Tie Down Wednesday at 6 p.m. They have a vise waiting there for you.

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