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.

Stone Bridge Brewing first opened in June of 2018 at 104 Franklin Street in Johnstown, PA. The brewery originally started with a 3bbl brewhouse and quickly expanded to a 5bbl brewhouse in 2019. In the second half of 2020, they installed a brand new 20bbl Alpha brewhouse with six 20bbl fermenters. And in 2021, they expanded the taproom and added a new restaurant. Stonebridge distributes to 18 counties in Western PA, with plans to get cans in the hands of all PA residents soon.

Jeremy Shearer is the owner and head brewer at Stone Bridge 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?

In the early 1990’s I was living in San Diego, CA where I was stationed with the Marine Corps. During this time I started to become interested in craft beer and had the luck of living close to the new scene of beer with places like Stone and Pizza Port just really starting to change the scene of west coast craft beer. This really intrigued me and has led to a fulfilling life of craft beer consumption.

How did you get started as a brewer?

Having been a chef and restaurant manager since the ’90s, I really didn’t get a chance to get into making beer of my own, just enjoying others’ products. In 2018 I decided I would open my own brewery in a town that had none and that is really when I started learning to make beer. It was really education by fire. I had a brewery and needed to learn the craft of beer making. It had its ups and downs, but every mistake was a learning opportunity for the next batch of beer.

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

Well, creativity is an interesting topic in beer-making. I love to experiment with different hops and mashing techniques when it comes to an IPA. For stouts, it’s really about adjuncting with seasonal flavors. That being said, I really like to focus on perfecting core styles of beer. In an area that hasn’t had a lot of experience with craft beer, I believe our focus should largely involve making common styles like traditional IPA’s, Pilsners, Stouts, and such that we can use to educate our consumers on what craft beer can be. It’s more than just overly processed beers….sometimes simple requires the most creativity.

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

The first beer I ever brewed was a Citra New England IPA. The lesson taken from that is that recipes are important….all the way down to water chemistry. We have exceptional mountain water which is perfect for most beer styles, but when we really want the hops to stand out, understanding what is in our water becomes invaluable.

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

I think that the taprooms that survive the pandemic will really see a growth in popularity as a new generation continues to find craft beer and identify with the community feel of craft breweries. I think the brewing industry itself will continue to divide itself into adjunct heavy products and more traditional beer styles which will further splinter the consumer market.

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

It’s F’ing Great! Pennsylvania has it all to offer and the people that work in this industry across the state are some of the coolest folks in the world to share a beer with. I came over from the restaurant world, where everybody hates each other…the beer world, especially here in PA, is the nicest group of people ever.

What is the inspiration behind your beer names?

Drinking. Heavy Drinking. Usually in a mountain setting.

What is your favorite beer to drink right now?

Stone IPA. It’s been my favorite beer for over 20 years. It’s not the true original craft beer, but it’s damn close and I respect the heritage that every sip of that beer represents.

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

If you think you can do it, and you dive in with everything you have, you can make it happen. Just don’t be afraid to ask for help.