Welcome to our “Meet The Brewer” series! Where we interview brewers in Pennsylvania, from breweries small to large. Let us know if you know anyone who should be featured, email us at info@breweriesinpa.com.

Rusty Rail Brewing Company first opened in January 2015 at 5 North Eighth Street, Suite 1 in Mifflinburg, PA. We recently profiled the brewery, to show beer fans what to expect, in our article titled: “Rusty Rail Brewing; 80,000 Square Feet Of Overwhelming Perfection”. The building dates back to 1911, where it was originally used for servicing wartime vehicles, school buses, and building Ford’s Model T cars. Inside, the brewery operates a 15BBL brewhouse and has a full kitchen on-site as well.

Logan Powell is the Head Brewer of Rusty Rail Brewing. Read more to find out how his introduction to craft beer, how he got started as a brewer, and more!

What was your introduction to craft beer?

I’ll always remember, a little over a decade ago, having a Pumpkin Beer while traveling through New England.  My whole world of what a “beer” could be changed and I thus began my search for new and interesting liquids that break the paradigm of the traditional macro styles.

How did you get started as a brewer?

I was a bartender for the longest time and heard of an entry position here at Rusty Rail. I started in the cellar basically just scrubbing tanks and packaging, while working two jobs just so I could get my foot in the door of the industry. I busted my tail, worked hard, and Rusty Rail took notice. After working my way up from the bottom to shift brewer, there eventually was a need for the Head Brewer position. In response to my dedication and hard work, Rusty Rail rewarded me with an education at the World Brewing Academy with the Siebel Institute of Technology and the title of Head Brewer. The rest is history.

What style allows you to be the most creative, and why?

I think I’ve been fortunate to work for a brewery that really empowers and encourages creativity with all styles. We here at Rusty Rail really try to push the envelope with what flavors can complement each style. If anything, I’m more inspired by challenging the old school rules of what a certain style should be. Peanut Butter in a Hefeweizen? Why not? Caramel and Maple Syrup in a brown ale? Let’s do it!

What was the first beer you ever brewed, and what did you learn from it?

One of the first styles I ever brewed was an ale that was about 50% Rye. Rye tends to be extremely sticky and I learned, quickly, how valuable filtration aids can be. That brew day had some ups and downs but after it was over I had such a feeling of accomplishment. It really cemented my passion for brewing and it’s a feeling that I still feel each and every day.

Where do you see the craft beer industry heading in the next few years?

I anticipate craft beer to continue to grow and gain popularity. There are new people turning 21 every day, as well as more traditional beer drinkers branching out to try new and locally brewed products, that I feel the industry will continue to evolve and change.  To me, it’s really exciting and I look forward to what new trends and ingredients will be center stage in the future.

Describe what it’s like to be a brewer in Pennsylvania.

I really enjoy the craft beer scene here in PA.  It’s a great mix of old school and some more innovative breweries. Central PA, especially, is a perfect place to work and raise a family and I’m happy to work at a brewery that has been able to provide an awesome destination to an underrated part of the state. Plus my commute is a lot shorter than if I worked at a brewery in like New Jersey.

What is the inspiration behind your beer names?

Anything and everything is on the table. They can be inspired by the music scene, inside jokes, or whatever we think is cool. The names are mostly a group effort and it really helps instill a feeling of comradery amongst the brew crew.

What is your favorite beer to drink right now?

This is probably the hardest question to answer as my taste is always looking for something new. We were lucky enough to collab with Old Forge Brewing Co., from Danville PA, on a smoked pseudo-lager brewed with Kviek yeast and I can’t get enough of it.

What is the most important lesson you learned in the beer industry so far?

The beer industry is constantly evolving, so do not be afraid to flow with the trends and don’t be afraid to try something new.

Thank you to Logan for talking with us! Make sure you visit Rusty Rail Brewing’s website to see all the latest beers, and what they have going on! Also, follow Rusty Rail on Facebook and Instagram.