Dancing Gnome has officially reached a decade in Pittsburgh.
The Sharpsburg brewery turned 10 on October 1, and this weekend is celebrating with three anniversary beers releasing Friday, 10/9, followed by 10 collaboration beers brewed with friends from around the country.
All three will be available on draft and in cans/bottles when the taproom opens at 2 p.m. Friday, October 9.
Nobody’s Robot is the brewery’s anniversary DIPA, a beer it has brewed since its first year. At 8.2%, it’s fully saturated with fresh Citra and Nelson hops for a dank experience.|
Nobody’s Jester joins the lineup once again. This West Coast IPA comes in at 7.4%, and to keep it on theme, they hopped it with the same hops as Nobody’s Robot with Citra and Nelson.
Barrel Aged Black Clouds – Double Vanilla is a 14% imperial stout aged 33 months, then conditioned on fresh vanilla beans.
10 Years, 10 Collaborations
Saturday brings the main event with 10 collaboration beers brewed specifically for their anniversary. They will be available on draft and to-go Saturday, with Ur-Märzen and Cold Brew Dead Sleep available draft only. There will also be a single keg each of Chili Pilsner and Bloody Jester, both collaborations with Blue Sparrow.
Keep Honking! I’m brewing an English ale with lager yeast and adding some Saaz too! – is DG’s third in the “Keep Honking” series with Human Robot. This English-style lager melds Bavarian brewing with classic English characters for a hybrid lager that’s anything but ordinary.
Skatter – is a Dutch-inspired lager brewed with Schilling. It’s crisp and clean, with balanced notes of cereal grain, fresh herbal hops, and a dry, bright finish.
Forward and Back – is a German-style Dunkelweizen with Good Word Brewing. This dark wheat beer is perfect for the blending seasons with notes of caramel, banana bread, and clove.
Vibrate Higher – is a hazy IPA in collaboration with Bissell Brothers. It’s 6.6% and hopped with Citra, Mosaic, Krush, and Rakau, and utilizes a different yeast strain than DG’s typical house yeast.
Won’t Ask Twice – is a Belgian-style Pilsner brewed with Old Thunder. It’s a classic Pilsner brewed with Belgian ingredients for a light and inviting lager.
Ur-Märzen – is a classic, original-style German märzen lager with Golden Age. A recipe long passed, they brought it back to showcase the original Oktoberfest-style lager, perfect for the season.
Fridays at 2 – is a West Coast-style IPA we brewed with Balance Brewing. Expect classic West Coast bitterness.
Triumph Fresh – is a fresh hop golden wheat ale with Stick City. 50# of fresh-picked Triumph hops went into this one, along with some other choice ingredients for a wonderful low ABV fall sipper.
Tin Crested – is a barrel-aged imperial stout with Blue Sparrow. This stout was aged 33 months in Starlight Rum barrels and conditioned on pistachios, almonds, cinnamon, vanilla, maple, and honey, for notes reminiscent of Baklava.
Cold Brew Dead Sleep – is a special cask version of DG’s annual stout, conditioned on two different varieties of DeFer roasted beans. They hand-selected these varieties specifically for these casks.
A Decade In Sharpsburg
Dancing Gnome opened at 925 Main Street in Sharpsburg in 2016, quickly becoming known for its hop-forward beers and popular releases. As the brewery grew, so did the need for more brewing and taproom space.
In 2021, Dancing Gnome opened its new 9,000-plus-square-foot brewery and taproom at 1025 Main Street, just a short distance from the original location. The new space brought a 20-barrel brewhouse and significantly more room for production and customers.
But the story eventually came full circle. In 2025, Dancing Gnome reopened the original 925 Main Street location as Nine Two Five, giving its first home a new life while the main brewery continued operating at 1025.
Over the past decade, Dancing Gnome has grown well beyond its original focus on hop-forward ales, adding lagers and traditional styles to its lineup along the way. As owner and head brewer Andrew Witchey told us back in 2019, “I’d love to see more appreciation for traditional styles in the same manner as NEIPA and Pastry Stouts, but that’s a slow process.”
