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.

Mindful Brewing first opened in January of 2017 at 3759 Library Road, in the Castle Shannon neighborhood in Pittsburgh, PA. They brew on a 10 BBL brewhouse and feature 10 of their own beers on tap. They also have a large variety of other local beers on tap, as well as in their in-house bottle shop with over 1,000 cans/bottles! In January 2020, the brewery owners took their existing bottle shop “99 Bottles”, and rebranded it “Asadero by Mindful Brewing Company”, giving the brewery its second location.

Adam Kubala is the head brewer at Mindful Brewing. Read more to find out his introduction to craft beer, where he sees the craft beer industry heading, and more!

What was your introduction to craft beer?

I was exposed to Craft Beer soon after turning 21. It was a beer from a still-operating brewery in State College, PA. The brewery is Otto’s and the beer was an Apricot Wheat. It was the first time that I had a beer that was both drinkable and still had a ton of character and complexity.

How did you get started as a brewer?

This part isn’t as exciting. Like a lot of professional brewers, I started with home brewing and quite a few less than drinkable batches. The exact date has been lost but somewhere in late 2011 I was looking for a change and I got the chance to volunteer at a local brewery. As they say, the rest is history.

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

Malt-forward beers have always been my favorite to drink and my favorite to brew as well. To quote someone smarter than me, “Malt is the soul of beer.” Of course, I enjoy all styles to some degree, but the complexity that exists in malt is much more interesting to me.

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

My first homebrew was a honey ginger lager that came as a kit. That one actually turned out to be very drinkable and it’s one I’ve always wanted to scale up. The most important lesson from that brew was learning how much I enjoyed it. Brewing brings together two of my favorite things, beer, and science.

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

Hopefully we see an increase in diversity and inclusion, both within the industry and the public as well. There is a lot of great work being done towards this goal in Pittsburgh and elsewhere but there is a lot more work to be done.

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

This question highlights one of the things I enjoy most about the brewing industry. Brewing in Pennsylvania is just like brewing anywhere else. Sure there are quite a few differences in things like water quality, cost, and things like that. However, at the foundation of brewing, the core principles all brewers rely on are the same. This allows for a sort of universal language that allows brewers to discuss their beer regardless of where it was brewed.

What is the inspiration behind your beer names?

This is probably the part of brewing that I struggle with the most. I try to find inspiration wherever I can, but lately, they have been getting more literal. I try not to focus too much on this aspect of brewing. Let’s just get to the drinking!

What is your favorite beer to drink right now?

My go-to for a long time has been our Kolsch here at Mindful Brewing. I know I’m biased but that beer never fails to deliver.

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

Without hesitation, the most valuable lesson I have learned is to be open to all and any possibilities. I have been lucky enough in my short career to work with some great collaborators who have inspired me to use ingredients and techniques I might have never explored. I am always searching for new ideas, and looking to unusual places has served me well.