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 [email protected].
Sly Fox Brewing opened its doors first in 1995 with their Phoenixville brewery and Pottstown tasting room. Since opening, they have continued to expand with additional locations in Malvern, Wyomissing, and Pittsburgh. The brewery has been expanding to new states and is known for its yead-round lineup and highly anticipated seasonal selections. Andrew Sanderson is the head brewer at Sly Fox Brewing Company. Read more to find out his introduction to beer, where he sees the craft beer industry heading, and more!
What was your introduction to craft beer?
The first beer I ever had was Yuengling Lager. Drank that almost exclusively for years (even after I started home brewing), mainly because that’s what my family was drinking at the time. It wasn’t until later in college that I really started branching out, and my eyes were then wide open to the world of craft beer.
How did you get started as a brewer?
When I was 18 years old, my brother and I decided we wanted to start brewing our own beer. It seemed like less of a hassle to brew our own than try to get someone to buy it for us. So, we took a trip over to Keystone Homebrew and bought an extract brewing kit. Even though it was only an extract brew, I found that I really enjoyed the process, the ability to be creative, and, of course, the final product. I did a few more extract brews after that, but I kind of got away from it once I went off to college.
After I graduated college though, I dove back into it. At this point, I began all-grain brewing and received a lot of compliments from family and friends on the beers I was creating. I started thinking to myself, “Maybe I can do this for a living.” So, with support from my step-dad, I reached out to Sly Fox and wound up with a job on the packaging line. From there, I worked my way up to where I am today.
What style allows you to be the most creative, and why?
That is a tough question. Creativity is key from the malt bill to the hop choice, to the yeast selection, and even fermentation temperature. The obvious choice would probably be the IPA (all versions). It seems there are endless hop combinations, with new varieties geared towards IPAs being released regularly, as well as plenty of different things you can do with the grain bill. That being said, brewing a clean, crisp lager takes a lot of time, patience, and creativity as well.
What was the first beer you ever brewed, and what did you learn from it?
I brewed an extract amber ale. One of the very first things I learned was to attach a blow-off hose to the fermentation vessel. Long story short, beer was everywhere.
Where do you see the craft beer industry heading in the next few years?
I don’t see the ‘trendy’ style beers going anywhere. We will probably continue to see more of the small and larger craft breweries pumping out hazy IPAs and sour ales, but I hope we don’t move away from the traditional styles. Don’t get me wrong, I do enjoy citrus and fruity IPAs, but I would like to see a real comeback of the pilsner, whether it be traditional or more of an American variety.
Describe what it’s like to be a brewer in Pennsylvania.
I like being a brewer in PA. Many of the local brewers and customers are passionate about beer, and, even though it is a competitive industry, there is a communal feeling from all the local breweries. It’s kind of like we are all in this together.
What is the inspiration behind your beer names?
Most of our brand names are thought up by our sales and marketing team. Sometimes it’s just a name that sounds cool like ‘Haze Whopper’ or a play on the word fox, like ‘Zero Fox Given’. Some of our flagship brands are named after roads (Rt. 113 IPA) and townships (Pikeland Pils). Really, anything goes.
What is your favorite beer to drink right now?
Another tough question, because I enjoy a lot of different beers. As for our brands, we currently have a Vic Secret IPA on tap that is light, fruity, and very drinkable. When I’m at home though, I always find myself grabbing a Helles Lager. I’ve also been enjoying Troegs Lucky Holler lately, but it’s been difficult to get out and try new things with the pandemic.
What is the most important lesson you learned in the beer industry so far?
Water chemistry is extremely important, whether it’s adjusting chloride or sulfate levels or dialing in the pH. It’s not only important to the overall flavor and mouthfeel of the beer, but it’s very crucial to promote good yeast health and viability as well.
Thank you to Andrew for talking with us! Make sure you visit Sly Fox Brewing Company for all the latest beers, news, information, and special events. And also follow Sly Fox on Facebook, Instagram, and Twitter.
