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.

Sacred Vice Brewing Company first opened in December of 2018 at 3237 Amber Street in Philadelphia, PA. Located in the Port Richmond neighborhood of Philadelphia, they are a nano-brewery, producing beer on a half BBL system.

Andrew “Ruby” Rubenstein is the head brewer at Sacred Vice Brewing Company. 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?

Every time I had a bit of disposable income in high school, I’d forgo the Mickey’s or steel reserve 40’s and try out one of the six-packs available at the corner deli. The first beer I was really into that I can remember was Brooklyn brown ale.

How did you get started as a brewer?

I worked at Foodery I (10th and pine) for a lot of my college days so I was always into drinking good beer. Living in West Philly at the time, Dock Street had just opened its doors and I had befriended the brewers there, who let me come in to “intern” every so often. With that experience, I landed an assistant job at Iron Hill Maple Shade after graduation.

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

It’s not so much the style as it is the situation; doing collaborations has always allowed all parties involved to brew whatever the fuck we want. We worry, for the most part, less about sales and more about lesser-known styles and/or techniques and ingredients. It’s an excuse to splurge on a malt or hop that’s not usually in rotation, and also it’s wild to see how my peers have a completely different way to go about making beer. It’s always a good excuse to brew that one crazy thing you may be self-conscience to brew solo also.

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

In a professional setting brewing solo, it was a Belgian triple. I learned that just having coffee for breakfast is a bad idea if you don’t yet have your brewer’s muscles. It was a miserable day.

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

Lager is the future is finally happening after what seems like fucking forever. Also, I believe in saison.

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

It’s wild to see the variations moving from county to county; Philadelphia is its own bubble but it’s so different once you move to Montco, or Lycoming, or Allegheny. The trends move differently but in all places, there is a fierce sense of identity, history, and tradition. It aligns wonderfully with the ideology of brewing without having to get too caught up in the fads or hype that is happening nationally.

What is the inspiration behind your beer names?

Making people mildly uncomfortable.

What is your favorite beer to drink right now?

Tonewood’s Blackbird, it’s on tap at a few places in the city and they have it on the Lukr at the brewery.

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

Dump bad beer.