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.

Back Mountain Brewing Company first opened in August of 2021 at 1174 Twin Stacks Drive in Dallas, PA. This veteran-owned brewery opened in a building that was at one point a textile mill as well as a glass company. They brew on a 1 BBL brewhouse and have 8 beers on tap for beer fans.

Clay Cadwalader is the owner and head brewer at Back Mountain 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?

My first true craft beer was probably when we moved to Washington State in 2009. I wasn’t a big beer drinker and had my first true IPA out there and it was something I just fell in love with. If memory serves I believe it was Deschutes Inversion IPA.

How did you get started as a brewer?

I started homebrewing in the 2010-2011 timeframe and it just kind of spiraled from there. In 2018 I started the South Puget Sound Community College Craft Brewing in Distilling Program in Olympia WA as I was simultaneously retiring from the US Army. I completed the brewing program in 2020 with High Honors, earned an Associate of Applied Science Degree for Craft Brewing, and had the opportunity to brew at a 5bbl and 10bbl brewery throughout the program.

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

I really think there is room for creativity in all styles. As the brewer, you can really put your own twist on any beer and I think that’s what makes this craft fun and rewarding. You can take something like a traditional German-style beer and throw some American hops in there, just like you can take a traditional American beer and use Norwegian yeast in it. You don’t have to reinvent the wheel to get creative, what matters is what comes out the other side, because that is a direct reflection on you and your process from recipe development through fermentation and packaging.

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

The first beer I ever brewed was an IPA Extract kit from the local homebrew store. I learned that you should always use a blow-off tube at the beginning of fermentation because as the carboy was sitting in my cupboard fermenting away, the yeast and krausen clogged my airlock and exploded all over the cupboard while my wife and I were hosting guests for dinner.

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

I honestly think you’re going to see more breweries going back to traditional styles. If I’m being honest, brewing a Hazy IPA or Imperial Stout isn’t difficult. Throw enough hops at something, get the ABV up in the 8-10%, and throw a cool label on it and people will buy it and drink it. The real skill comes in brewing more delicate styles. This shows that the brewer knows and understands his/her process. You can’t hide behind ridiculous amounts of hops in a more delicate beer. It’s just there in all its glory, or all its failure. I think as more brewers and breweries try to stand out you’re going to see them moving toward lighter style beers to showcase their skills.

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

Well, I’ve only been a “professional brewer” in PA since August of 2021. So far it’s been great. All the other brewers I’ve met have been nothing but helpful. The community has been very welcoming and people here really do like their craft beer.

What is the inspiration behind your beer names?

I use a little bit of everything. Some are names I came up with homebrewing, some are little nods to my military background and some are named after family and pets. I’m really not that creative when it comes to stuff like that so I try to keep it simple. We really like when people come into the taproom and ask about a name. Each and everyone has a story and we love telling them.

What is your favorite beer to drink right now?

Right now? That’s a tough one. I don’t really have a style that I stick to. I could be buying a Bourbon Barrel Stout today and drinking Yuengling tomorrow. It’s really what I’m in the mood for on that particular day.

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

Don’t stop trying to get better. Learn from people, and don’t be afraid to ask questions. Take what you can from everyone, even if it’s a lesson in what not to do. Take and look for criticism. Your palate isn’t the same as someone else, listen to your customers and what they have to say, don’t be afraid to tweak a recipe. Also, don’t be afraid to NOT get on the bandwagon and chase the fads that are out there. Make your beers reflect you and how you want to brew. Just because the brewery down the street has side pull taps pouring Triple Dry Hopped Imperial Hazy IPA Milk Pours, it doesn’t mean you have to as well. Stay true to yourself and just brew good beer.

Thank you to Clay for talking with us! Make sure you visit Back Mountain Brewing Company’s website to see all the latest beers, and what they have going on! Also, follow Back Mountain Brewing on Facebook and Instagram.