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].
Pottstown United Brewing opened in June of 2018, in downtown Pottstown, with a 3BBL brew system and 10 taps. To complement the wide variety of beers, a full menu is available out of the kitchen, from Chef Adam Burke. Brendan is the head brewer at Pottstown United Brewing, read more to find out how he was introduced to craft beer, where he sees the craft beer industry heading, and more!
What was your introduction to craft beer?
My dad would give me samples of Midas Touch and other Dogfish Head beers. I remember him telling me about how they used a recipe from thousands of years ago. I thought it was the craziest thing. Looking back even further, my family would frequent Victory Brewing Company or Iron Hill when I was a kid. The image of the fermenter from the Iron Hill menu is now tattooed on my inner arm.
How did you get started as a brewer?
In college, I’d homebrew once or twice a week while working as an intern at Manayunk Brewing Company. I learned a lot about cellar work and distribution there. I would help with brews every once in awhile. After working there for a year, I became the assistant brewer at Stickman Brews. That’s where I really learned everything from cleaning kegs, packaging, to processes and recipe formulation.
What style allows you to be the most creative, and why?
IPAs because I’m cranking them out right now so they’re always on my mind. I can tweak recipes and really see the results if I change a variable. Saisons and pale lagers are interesting especially when you want to throw a mixed culture at a saison or make changes to a lager fermentation.
What was the first beer you ever brewed, and what did you learn from it?
Some Brown Ale recipe from an online store. I learned what a hydrometer was after the beer was bottled. I think it helped me realize that you can mess around with the steps to make the product your own.
Where do you see the craft beer industry heading in the next few years?
I see the industry coming full circle. A lot of people are starting to say no to lactose and sweet beers. It may just be Pottstown, but our more bitter (clear, but not filtered) IPAs get a tremendous amount of love. Our hazy beer definitely sells, but I see a lot of people get excited for a West Coast Inspired IPA or a lager.
Describe what it’s like to be a brewer in Pennsylvania.
Oh it’s awesome. I’ve only really been a professional brewer for 3 years and I already have so many friends that are always incredibly helpful. Everyone is only looking to get better at this craft, and it really excites me to put in the extra effort.
What is the inspiration behind your beer names?
It can be all over the place. If I’m in a time crunch, I just start throwing out words that relate to why I made the beer. If I have time to think, I sometimes name beers about thoughts, song lyrics, or a phrase. I’m always trying to think of names that Pottstown, as a town, can get behind and be proud of.
What is your favorite beer to drink right now?
Suarez Palatine Pils or Bonn Place Nemo
What is the most important lesson you learned in the beer industry so far?
Beer is very personal. Whether that means the consumer or the producer. It has taught me to always brew a beer the way I think it should be made. Obviously, keeping certain beers in guidelines.
Thank you to Brendan for talking with us! Make sure you visit Pottstown United Brewing for all the latest beers, news, information and special events. And also follow Pottstown United on Facebook, Instagram, and Twitter!
