Welcome to our conversation series where we speak with different individuals involved in the Pennsylvania craft beer industry. For suggestions on who should be featured, email us at [email protected].

Nate Walter is a brewer at Free Will Brewing, as well as the Lead Blender and Barrel Program Manager. If you have had any barrel-aged beers over the years such as Ralphius or Ella variants, or any Sours or Saisons from the brewery, Nate managed those from beginning to end in barrels. We wanted to speak with him about the industry, and below is our conversation with him.

Describe your role in the PA craft beer industry.

I am one of the brewers at Free Will Brewing Co and also Lead Blender and Barrel Program Manager. Basically, I oversee everything barrel-aged, clean or sour, and also the mixed culture Saisons.

How did you get involved in Free Will Brewing and beer in general?

Through homebrewing. Keystone Hops Homebrew Club 10-12 years ago. I met John and Dom there.

How did your passion for craft beer come about?

I was always interested in the Belgian styles and other less straightforward beers. I started homebrewing and my fifth batch was a “lambic”.

How do you think PA is a unique craft beer state versus other states?

PA, especially Philly, has always had access to great beers. Southeastern PA brewers were innovative with barrel-aged saisons. Early McKenzie Brewhouse, Forest and Main, Tired Hands.

When is the last time you went to a brewery outside of PA? What stood out to you about that experience?

I obviously haven’t been traveling as much recently. The last trip was to Rowley Farmhouse Ales in Santa Fe, NM. In general, for me, the people, setting, passion, and culture, the whole experience, is more important than the beer itself.

Always enjoy visiting brewers in NH and VT, the Hudson Valley area with Suarez and Plan Bee, Asheville, NC, and Greenville, SC, there’s great beer and people everywhere.

Do you have a favorite beer or beers to drink right now?

My go-to style will always be mixed-culture saisons. Low to mid abv. Beers connected to a time and place. Suarez, Hill Farmstead, Yeast of Eden, Birds Fly South, Forest and Main, Pen Druid. The list could go on and on.

Where do you see the beer industry heading with content/social media and events?

Big events have been becoming less popular, especially this year. I see a shift towards smaller, niche events focused on local or specific styles. Dinners and pairings as well. More experience-driven rather than just booth after booth of basically the same beers.

Tell us why you do what you do? What inspires you to keep going?

Things that are important to me: making beers tied to the land and region. Using local ingredients, fruits, and flowers, etc. Saison as a beer of opportunity, using what’s available, either local or as simple as something left over from another project.

Who are your biggest influences that keep you going?

Brewers who share similar ideas and passion. Local. Experimental but still quality (not gimmicky) Those who brew with intent and purpose.

Give us your top 3 social media pages that you turn to regularly for inspiration.

Again, other brewers and friends who follow similar concepts regarding local ingredients, barrel aging, the philosophy of Saison.

Thanks to Nate Walter for talking with us! You can find him at Free Will Brewing, and also on Instagram (@Saison_In_PA).