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].

Bearded Barrel Brewing started brewing in October of 2019, and has been recently doing a series of canned beer releases. Tim Brice is the co-owner and head brewer of Bearded Barrel Brewing. Read more to find out how he was introduced to craft beer, his favorite beer to drink, how he got started as a brewer, and more!

What was your introduction to craft beer?

I’d say my first craft beer was Delirium Tremens. I was absolutely intrigued by the flavors! Light spices, oranges, and even banana flavors were present in a beer that contained NONE of those actual ingredients. I was confused. How was that even possible? I then started seeking out craft beers wherever I went. I was eager to try new beers, new styles, and try to understand how specific hops presented themselves in different beers. I remember having a Victory Hop Devil, and thinking what in the actual hell is this?!? I put the glass down, and soon picked it back up, had another sip, and then another, and another. I went from “nope” to “I’m in love” in three sips!

How did you get started as a brewer?

In 2006, I decided I wanted to be a homebrewer. I picked up a 5 gallon amber ale extract kit from my local homebrew shop. After brewing and bottling, I realized two things: 1: I hated bottling, and 2: I needed to make another beer, and fast…I was absolutely obsessed after 1 batch. Not completely satisfied with my results, but eager to improve, I ordered “All Grain” equipment, corny keys, and a tap system for my basement fridge. There would be only minimal bottling after that first batch. I researched “all grain” recipes and settled on a Belgian Wit. After that beer, brewing somehow became my dream, or obsession, It really depends on who you ask. HA! I then fabricated a 25 gallon electric brew system, that I ran with my laptop. So yeah, I was in pretty deep. Honestly, I had no idea it was even possible for a small scale brewery to go commercial, until the local guys at Breaker Brewing Company, in Wilkes-Barre Township, went pro somewhere around 2009. Then, to me, it became a goal. So at that point, it wasn’t a matter of if, it was when? In late 2018, we formed our company. In early 2019, we obtained zoning approval for our location in downtown Plymouth, and in October of 2019, we brewed our first commercial batch.

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

Honestly, I’m having a blast with the NEIPA’s. They are the hot style right now, and I have fun combining different hops, at different rates, at different times in the brewing process. When people swear there is juice in the beer, and I know it’s all hops, I know I’ve done a pretty good job. I’ve been playing with other beers, some of which push the limits on style, that I’m eager to get into actual production later this year. It is those types, that do not particularly fit into a style, that I feel the most creative when brewing.

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

Our first commercial batch was our Wadham Creek Wheat, an American Wheat Beer. That first brew day was the absolute longest day of my life! Sure, prior to that day, we ran water through the systems to test everything out, but it did not fully prepare us for batch number 1. I quickly learned a few things:

1) It became very clear that even a well planned out system had its shortcomings. To run smoothly, we needed at least 50% more hose, 30% more fittings, and a faster, more efficient grain mill.

2) Even if you hit all your numbers, it still isn’t a successful brew day if the process itself is not efficient. You must continuously improve!

3) Never underestimate your friends. From helping with the brew itself to popping in to show support to being the first ones to say “When will this batch be ready, we have an open tap at our bar for you, and can’t wait to sell it!?!”

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

I see the NEIPA craze mellowing out a bit, and more focus being placed on traditional styles like lagers, pilsners, and ambers. We are starting to see heavily fruited beers compete with NEIPA’s at the taps, which I think will continue to happen. Lastly, I see small breweries gaining more and more local support, as people stay closer to home.

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

Pa has some of the best breweries in the United States, hands down. While planning and opening, that fact was glaring, and honestly a bit intimidating. After becoming a member of the Breweries in Pa: Owners and Brewers Group, it became clear to me that Pa Brewer’s are a helpful, welcoming bunch. I’ve met many great people in the industry here, and it’s a wonderful feeling to know that you have the support of so many kind and talented people.

What is the inspiration behind your beer names?

For most of our beers, I try to use a pop culture reference. I’ll come up with something, put a little spin on it and run it past my wife and friends. Let me tell you, there is nothing more depressing than thinking you’re funny or clever, pitching the name, and having someone with a blank stare on there face tell you that it sucks…hahah! Seriously, I have a ton of flops! I keep a running notes list on my phone with 100’s of ideas and then try to turn those pop culture ideas into names. Honestly, it’s tough. One easy name for us was our very first beer: Wadham Creek Wheat. Wadham Creek is a small stream that runs alongside the brewery. It is well known that Plymouth was not necessarily the craft beer capital of Northeast Pa, so we wanted an easy-drinking beer that can be enjoyed in any local establishment. That name alone gave it a tie-in to Plymouth. It’s a big seller for us, and we are proud to brew it!

What is your favorite beer to drink right now?

All of them! Seriously, there are so many great beers out there right now, how can anybody stick to one!?! So many great local offerings, it’s tough to choose. I like fruit, hops, sours, and really enjoy crushing a pils or two on a hot summer day!

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

Put in the work and stay kind. Everything you are working for can vanish in a second. Unfortunately, many of us have seen that recently with the COVID situation. We need to keep pushing, stay as fresh and new as possible, and help our communities and other breweries as much as possible. 

Thank you to Tim for talking with us! Make sure you visit Bearded Barrel Brewing for all the latest beers, news, information, and special events. And also follow Bearded Barrel Brewing on Facebook and Instagram.