Meet The Brewer: Matt Lindenmuth of The Larimer Beer Company

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

The Larimer Beer Company opened in July 2019 in Chester, PA. Originally, LBC started as a gypsy brewery based in Denver, Colorado. The brewery is named after General William Larimer, a Pennsylvania native who pioneered out west as a railroad baron and founded the city of Denver.

Matt Lindenmuth is the owner and head brewer at The Larimer, 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 introduction to “craft” beer at the time was just called “beer”. I had the privilege of traveling the world for many years during my teens and early twenties, and I started to be introduced to beers from countries such as Belgium, Switzerland, Austria, Germany, Denmark, England, Holland, Czech Republic, etc. These were generations old breweries, so my introduction to fine crafted beers was probably at age 13, but it was just the norm in those regions. / My intro into the modern “craft beer” revolution as we know it here in the States was Dogfish Head in the late ’90s. My family vacationed in the Delaware Beach area so I was always fascinated with Dogfish, they had an element of rebellious punk cool that was very relatable for me and my skate/punk lifestyle.

How did you get started as a brewer?

Like most, I got the homebrew bug with friends, and we began making small homebrew batches. We had a fun group of people, and we all brewed individually on our own, but on the same schedule. Then we’d gather at each other’s houses and share that month’s beers and chat about what we did, or talk shit on whoever’s beer was trash.

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

All the new trends of pastry stouts and fruit sours, and even IPA categories have opened up the doors for the most flexibility to explore new ingredients and truly be adventurous with results. Traditional styles are an equal challenge to nail the profiles according to the books. I think they’re of equal entertainment for me as a brewer, it’s just two very opposite mindsets when you sit down to work on a recipe and concept.


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

The very first beer I ever brewed was a West Coast style IPA, it was simple, color-by-number recipe from the homebrew store. I learned patience and organization.

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

I believe we’re experiencing a very exciting movement at the moment. With all of the new brewers opening every day, in towns you’ve never heard of, it generates (at least for me) enthusiasm to travel and visit that new brewery. I find it romantic to go visit a small brewery that is only available by traveling to them and soaking in the community that is their hometown. We all know the retail market and shelf space will be controlled by the larger brewers who have the resources to manage those logistics. I, myself prefer to socialize and indulge in the communities that surround the rare and small brewery experiences. That’s something we’re doing here at The Larimer, we’re reeling in from distribution and focusing all of our attention on our taproom and small-batch beers here in Chester.

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

Well, I’ve brewed in many other states also, and I don’t believe it’s any different. What I do love about our location in south-eastern PA is our close proximity to NJ, DE, MD, NY, and the ability to go visit breweries and check-out what’s happening in their neck of the woods. Here in the northeast you can drive a couple hours and find yourself in a very different beer culture.


What is the inspiration behind your beer names?

I grew up a punk-rock, skater kid. We have a number of beers that reference music and rebellion. We also have some beers that reference local Philly sports teams. But the bottom line to them all is a connection to something of my past. We have a Mexican Style Lager called k-38 for example, and that’s a surf spot on the Baja 1 coastal highway that friends and I would frequent when I was living in CA.

What is your favorite beer to drink right now?

Anything that’s chilled and open.

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

I have become more patient and more attentive to detail. I’ve become a focused reader and note-taker. Although earlier I praised the small brewery movement, who often are releasing constant one-off beers (nothing wrong with that model, I do the same) there is an extremely difficult art to consistent replication. Whether that is at the small brewery level or large production when I taste a beer that we brew on a regular basis and you take that first sip and taste…. and boom, it’s spot on the same as the last batch! I get so giddy when I nail a replication like that. I think it’s the toughest challenge in brewing. Consistent replication.

Thank you to Matt for talking with us! Make sure you visit The Larimer Beer Company for all the latest beers, news, information and special events. And also follow The Larimer on FacebookInstagramand Twitter!

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