“Keneally is the leading progressive rock genius of the post-Zappa era.” – All Music Guide
Long acclaimed as one of the world’s most creative and intense guitar and keyboard players, Mike Keneally’s talents as a vocalist, songwriter, arranger, producer and multi-instrumentalist are nearly unequalled in rock music.
Keneally has released nearly 30 albums of his original music since 1992 and has built a body of work of remarkable inventiveness and originality.
Keneally played in Frank Zappa’s last touring band, performing as a vocalist, guitarist and keyboardist and appearing on many Zappa albums. Since 2019 Keneally has been a constant right-hand presence to Canadian phenom Devin Townsend, both in the studio and on the road. Keneally also performs as a member of all-star progressive collective ProgJect. His touring/recording credits include Joe Satriani, Steve Vai, Dethklok, Mastodon, Robert Fripp, Wayne Kramer, Kevin Gilbert, The Loud Family, Henry Kaiser, Michael Manring, Screamin’ Jay Hawkins, Andy Prieboy, Mullmuzzler (James LaBrie), The Persuasions and many others.
Keneally’s talents have been called into service for many another artist, but now it’s time for him to make some waves onstage with his own material once again. Known for his innovative, unpredictable live shows, Keneally has played extensively in the United States and Europe, in contexts ranging from solo and duo concerts to performances with large-scale orchestras.
His band Mike Keneally & Beer For Dolphins – a quartet which includes bassist Bryan Beller (The Aristocrats, Joe Satriani, Dethklok), drummer Joe Travers (Zappa Plays Zappa, Duran Duran, Eric Johnson), and guitarist Rick Musallam (Ben Taylor, The Roots, Byrd York) – is the molten core of the Keneally live rock band experience, and having been playing almost exclusively on the West Coast since pre-pandemic days, they very much look forward to doing what needs to be done on the other side of the US after a too-long hiatus.
Time Out New York says, “this band, with such a peculiar genius leading it, is a thing to savor.”