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].

J.J. Ratigan Brewing opened in December 2019 in Pottstown, with a 15-barrel brewhouse. Cheshire Brewing opened in February of 2021 with two locations, the brewery in Pottstown with a 2-barrel brewhouse, and a taproom in Elkins Park. Randy Young is the head brewer at both J.J Ratigan Brewing and Cheshire Brewing. Read more to find out his the first beer he ever brewed, where he sees the craft beer industry heading, and more!

What was your introduction to craft beer?

The first craft beer I enjoyed was Young’s double chocolate stout. I liked how different it was from what I thought beer was. Other than that, I always remembered Yuengling being on tap at home.

How did you get started as a brewer?

I went to college at Widener University for Hospitality and business. We operated an on-campus restaurant where I paired a Wee Heavy with a Scottish-themed Dinner menu. Everyone raved about the beer and I really enjoyed making it. 2 batches later I spent every penny I didn’t have on a natural gas 2 BBL brewery I operated on my back porch. Before I knew it I had 8 beers on tap and was giving out growlers and kegs to friends. I also got a job as a server at Ironhill and dish-washed, cooked, and eventually brewed for them.

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

I try to add a non-traditional element to most of my beers. My porter is brewed with black garlic, a lager with sour diesel terpenes, cornflakes in my triple, and flaked oats in my pilsner. But my favorite to experiment with is my imperial stout. It can take on many tasty varieties like chocolate, bourbon, coffee, vanilla, berries, honey, coconut, etc.

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

It was the Scottish Wee Heavy and surprisingly one of the best beers I ever made. I learned to take better notes and stay organized because I somehow lost the original recipe!

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

The beer industry will be full of opportunities for growing companies looking to expand into recently available locations or to add some tanks. I could see innovation in packaging or transportation streamlining beers to consumers more effectively. Beer helmets will also most definitely come in style.

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

I can load up my truck and drive my spent grain 15 minutes to my local farmer we purchase our delicious Wagyu Beef from. If I take a day off I spend most of it worrying about the brewery, so I tend to spend a great deal of time on site. It has been really hard to plan for the future. Every time our governor showed his face on TV our sales immediately dropped 80%. Our alcohol laws in general are a little odd, but getting better. In Pennsylvania, the weather has a dramatic effect on indoor and outdoor dining and many of the events you just cross your fingers and hope it’s nice out.

What is the inspiration behind your beer names?

Many are inspired by the town of Pottstown itself.

What is your favorite beer to drink right now?

Mine: 5am Bourbon Nitro Imperial Stout 12.2%
Others: Sweetwater G13 IPA 420 series.

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

“Never half-ass two things, whole ass one thing.” -Ron Swanson. Also, Whatever pitch you decide on for your floors add another 2°