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].
Lancaster Brewing Company was founded in 2001 in an old tobacco warehouse in the heart of Lancaster County. The brewery produces more than 30 specialty, seasonal, and year-round ales, and lagers. Mark Braunwarth is the head brewer at Lancaster Brewing Company. Read more to find out how he was introduced to craft beer, how he got started as a brewer, and more!
What was your introduction to craft beer?
I ended up going to school out in Denver, CO. Was introduced to Tommy Knocker, Left Hand, Breckinridge, Nee Belgium, Fly Dog, etc. I was so close to so many great breweries, it was almost impossible not to get into craft beer.
How did you get started as a brewer?
I ended up being in the right place at the right time. I wasn’t really digging the Hotel Industry, and a friend of mine happened to get an interview with Rock Bottom Breweries. He had just been accepted to Herriot Watt in Scotland for Brewing and was unable to take the job. I asked if he could throw my name in, and he said yes. Couple of days later ended up getting the call for an interview, and that’s all she wrote.
What style allows you to be the most creative, and why?
Is it wrong for me to say All of Them? There are so many ways to tweak a beer that I feel like you are always being creative. Not just in the recipe development aspect, but with the process as well. I love trying to figure out new subtleties of pilseners, while also looking at new big bold flavors for stouts. Even down to ingredient procurement. Sweet flavors from honey or maple syrups are always regional specific, and each has its own high points.
What was the first beer you ever brewed, and what did you learn from it?
Pretty sure the first brew was a Kolsch but’s it’s been a while. The biggest thing I learned, was that in lighter styles, there is nowhere to hide. Everything has to be on point. Anything that is even slightly off is going to be noticed. Your process needs to be down, you need to hit all your temps spot on, and fermentation and conditioning need to go perfectly. Couple degree differences can totally alter flavor profile on something so delicate.
Where do you see the craft beer industry heading in the next few years?
Well, this is a tough question. I’ve luckily been in the industry long enough to see some staggering growth, along with some pretty catastrophic events. In all honesty, I feel that the industry needs to balance itself out a little. It took from the ’80s until about 2013 to reach the same amount of breweries in the US as there were before prohibition. Then it only took from 2013 until today to double that number. Those are some pretty staggering numbers. I love the excitement and passion for the industry, but I am concerned that the growth is unsustainable. With all of that said craft beer/breweries are here to stay. There will always be new hot trends, new styles, old styles making a comeback, brewers pushing the envelope, barrel-aged and sours beers. It is a culture that has been created for everyone to experience, and as long as there are people around, it will always be here for them.
Describe what it’s like to be a brewer in Pennsylvania.
Man, people can be tough around here!! Not to say they haven’t been in other states that I’ve worked in, but Craft Drinkers in PA will call you out sometimes. I guess it’s because there are so many breweries, but also because there is such a deep-rooted history of beer in Pennsylvania. This is also the 3rd brewery I have worked at in PA, so I definitely dig it. Lots of cool new breweries, lots of cool old breweries. The thing I think I love the most is how we all work together. Very rarely do I come across a brewery in PA that doesn’t get along or work hand in hand with another brewery. We all are working together to make sure we can all be successful.
What is the inspiration behind your beer names?
Well, we’ve got the Farm thing going for quite a while now. Hogs, Cows, Tractors, and Agriculture. This has been going on since it’s inception. Other than that we try to just have fun with beer and don’t let the names worry us so much.
What is your favorite beer to drink right now?
I’m all over the place with beers, but definitely into lighter styles with the occasional Hazy thrown in. So Kolsch, Mexican Style Lagers, Pilseners, Gose and Berlinerweiss.
What is the most important lesson you learned in the beer industry so far?
I’d say I have 2 things. Sorry, I can’t really pick between the two. First, Always have Fun!! Brewing can be pretty stressful sometimes. You need to make sure you keep it light and happy. Laughing and enjoying being at work is one of the best things in life. Second, Never stop Learning! Our industry is constantly evolving. You need to make sure you can keep up, and the only way to do that is to continue to research, adapt, collaborate, and improve. They can call us Brewmasters, but I always say I’m the master of nothing. I love learning new processes and trying new styles, and feel that everyone should want to continue to grow.
Thank you to Mark for talking with us! Make sure you visit Lancaster Brewing Company for all the latest beers, news, information, and special events. And also follow Lancaster Brewing on Facebook, Instagram, and Twitter!
