Late Addition Brewing & Blending is taking over the former 412 Brewing location.

The new brewery takes over both locations: Pittsburgh’s North Side taproom and McKees Rocks production building, and will focus on session-able traditional beer and old-world mixed microbe sours. They will be utilizing supportive friends and contacts in the business to expand their brewing capacity, while also using the Mckees Rocks spot to brew as well.

We spoke with co-owner Malcolm Frazer to learn more about the new brewery, the space, and what beer fans can look forward to. We first asked, “What’s in the name Late Addition?” Malcolm told us that Late Addition has a double meaning: Referencing ingredients added to the late portion of the brewing process is called the late addition, and also “late addition” because it took the group a while to start the brewery.

BIPA: What stage are you currently in?

Malcolm: All of our licensing is done, and we are doing a facelift on the outside, with some aesthetic remodeling inside. We’ve been brewing and have an estimated time of the new brand unveiling of mid-to-late February.

BIPA: How did you become initially interested in craft beer? Who is involved in the brewery?

Malcolm: I’ve been brewing in the industry since 2010. I’ve worked at MillerCoors, where I learned a lot about process and marketing and how big beer is run. I was then at FatHeads as a quality manager as well as in sensory. I then went to Hop Farm to inject fresh life into the Hop Farm beers and brands. I also was a background part of 412 Brewing as well, in the beer-side advisory.

Keith Kost is also involved, He and I used to compete heavily in homebrew competitions, and we were in the TRASH homebrew club together.. He’s very good at recipe formulation and creation. We playfully competed against each other and fostered mutual respect. He is also a BJCP Grand Master Judge. Keith and I will be doing the bulk of the other brewing.

Brian Robbins is also a TRASH homebrew friend who’s involved, he will be heading up the financial side of everything.

Chris Meta, also a TRASH member, will be doing small barrel, mixed-sour beers and blending with me as well.

BIPA: What styles of beers will you focus on?

Malcolm: We want to focus primarily on session-able, classic beer with an occasional twist. We want to have mostly 5% ABV and below, with beer styles such as English Ales, Old World lager (Czech and German), Ordinary Bitter and Best Bitters, Barleywines, German Liechbeer, Pils, and Maibock.

We will also have a lower ABV hazy IPA and a West Coast on most times.

BIPA: Can you describe the space and what is changing?

Malcolm: The space is about 1,000 sq feet, an intimate location on the North Shore, within walking distance to Heinz Field and PNC Park. We also have an outside back patio, which will get an overhaul this spring to an outdoor green garden space.

The taproom can fit 28 total with about 14 seats at the bar, and 11 taps. We make our own batch-made cocktails with PA-made spirits, and we’ll be offering non-alcoholic cocktails as well. We also make some of our own ciders with locally sourced apples.

BIPA: Will you release cans there as well?

Malcolm: We will be utilizing our host location canning facility when we brew off-site. We currently have a Czech dark lager and a German pils canned.

BIPA: Will there be food offered?

Malcolm: We don’t currently offer food, but we will work with the occasional food trucks. We also encourage people to patronize the local restaurants and bring food in or get it delivered.

BIPA: Anything else our readers should know about the Late Addition Brewing & Blending?

Malcolm: The area we are in is just us and the Four Points taproom. We are looking forward to helping build that neighborhood. We feel the neighborhood is about to pop, and we hope to be one piece of the puzzle to help build it. It’s a cool location, right by the stadiums, with lots of legacy restaurants. 

The most interesting part of this is how we all met and came together. We have all been very prolific in the beer competition scene, and are looking to bring that level of beer to the professional scale with Late Addition.

Make sure to go visit Late Addition Brewing & Blending and follow them on Facebook and Instagram.