Back Mountain Brewing is coming to Dallas, Pennsylvania in mid-August. The brewery will open at 1174 Twin Stacks Drive in Dallas and is owned by the husband and wife team of Clay and Charity Cadwalader.
We recently had a chance to talk with Clay about how the two came to create Back Mountain Brewing, and what beer fans can expect of the beer and the location.
BIPA: How did you become interested in brewing and decide to open in Dallas?
Clay: Charity and I are high school sweethearts. We had moved out to the west coast where I was stationed in the Army, and we just moved back home!
I retired from the military in 2019, and during my time I completed brewing training out in Washington. I had an internship at a veteran-owned brewery out there as well and was working as an assistant brewer at another brewery in Washington state, right before Covid hit.
BIPA: What styles of beers will you focus on?
Clay: I have been homebrewing since 2010 and like to make a little of everything. I enjoy learning and crafting all styles, and I want there to be a nice balance on our tap list, from light to dark, low abv to high abv, and hoppy to non-hoppy.
BIPA: Can you describe the space you are opening?
Clay: The building we are opening in is a 2,700 total sq/ft old textile mill, and more recently it was a glass company. We will be keeping the industrial feel of the space too. The inside will have room for about 40 people, with additional space for 10-15 people on our outside beer garden patio.
We have a 1BBL brewhouse with 4 fermenters and 1 brite tank to start, and we will be expanding in a few months with more tanks. The idea is for us to upgrade to a 5BBL system a few years down the road.
The taproom will have 8 taps, 7 will be our beer, and 1 will be local cider.
BIPA: Will you release crowlers/cans there as well?
Clay: We will be starting with crowlers when we open and will have some pre-filled for customers to grab easily. In the future, we will look into offering four-packs and having can releases.
BIPA: Will there be food offered?
Clay: We will be scheduling food trucks, and we will allow customers to bring their own food. There are also a lot of restaurants nearby, so people can order delivery to the taproom as well.
BIPA: Anything else our readers should know about the back mountain Brewery?
Clay: We are paying great attention to detail in both the beer and the brewery/taproom. We both grew up in Harvey’s lake in the “Back Mountain” and came back home to brew. We want to be the brewery for the back mountain.
Make sure to follow Back Mountain Brewing on Facebook and Instagram, and follow along as they get ready to open.
