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].

Two Frays Brewery released beer for the first time in May of 2021 at 5113 Penn Avenue, in Pittsburgh’s Garfield neighborhood. The taproom was opened in mid-June, after months of statewide restrictions. They opened in the historic 120-year-old former Star Soap building, and operate a 7BBL brewery in the back half. The taproom can fit about 45 people, and they have an outdoor dog-friendly patio that can fit about the same.

Mike Onofray is Co-Owner and Head Brewer of Two Frays Brewery. Read more to find out how his introduction to craft beer, where he sees the craft beer industry heading, and more!

What was your introduction to craft beer?

It was Sierra Nevada, back in college. There was a bar in the Shadyside neighborhood of Pittsburgh that offered good happy hour specials and we would go there to study on Thursdays. I’d have one Sierra Nevada while I worked; it was delicious.

How did you get started as a brewer?

I started homebrewing in 2002. I was working as an engineer and my boss at the time was an avid homebrewer and he mentored me.

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

Sours, because sour pairs with so many different spices and fruits. It also tastes great by itself. There are endless possibilities.

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

The first beer I brewed as a homebrewer was a Sierra Nevada-esque pale ale. It was inspiring to be able to make something that actually tasted good to drink and to be able to share it with friends. It was that feeling that led me to pursue brewing professionally.

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

I see the trend going more towards smaller neighborhood breweries that are serving their immediate surroundings and supporting their communities, rather than doing distribution.

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

It’s the same as in other states — meaning it’s still barley, water, yeast, and hops — but there’s a lot more rules and regulations. On a more serious note, there are a lot of opportunities for us to grow as a business, while there’s simultaneously a lot of opportunities to connect with brewing-adjacent businesses, such as connecting with local farmers. It’s fun to be able to source local ingredients.

What is the inspiration behind your beer names?

Stories. We try to have all of our beer names have some sort of story behind them, whether it was tied to an event or a specific person, etc.

What is your favorite beer to drink right now?

I’ve been keeping Straub in my fridge at home. It’s low ABV, it’s a great summer beer, and it’s Pennsylvania-made.

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

Probably how helpful everyone is and how much other breweries and brewery owners want to see you succeed. We can all go and try to win individually, but if we work together, we win better. Collective competition? Is that a thing?