Great Lakes has undergone a huge re-branding that updates all the brand logo’s and also the main brewery logo. Read more about it here https://www.greatlakesbrewing.com/node/918.
Along with the refresh, they also have a new Summer seasonal. Great …
Liefmans’ beers are brewed with love and craftsmanship, steeped in the rich tradition of Belgian beer culture. Liefmans is made with a combination of light, dark and roasted malt. After fermenting for a week, the beer spends from between two months to a year maturing in our cellars, depending on the type. The typical bitterness, with sweet overtones, is created by blending mature beers with younger brews. Liefmans is a byword for originality, elegance and quality. Mrs Rosa Merckx, the first and for many years the only female master brewer in Belgium, was at the helm for over 40 years and helped to perfect the unique flavour of Liefmans beers.
Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Our mission is simple: to produce fresh, flavorful beers using the finest ingredients and the best of both old and new brewing techniques. Click the link to learn what drove Boulevard founder John McDonald, and how we got where we are today.
Duvel Moortgaat has quietly become one of the largest breweries listed on the Brewers Association’s list of Top 50 US Craft Brewers, reaching 6th place on the 2016 list. What makes Duvel-Moortgat unique on this list is that it isn’t an American brewing company. It’s Belgian. But after acquiring three American breweries over the last two decades, the family owned company based in Breendonk-Dorp, Belgium has become a major player in the American Craft Beer scene.
Our goal is to provide our small hometown of Mifflinburg, and the rest of our market, with delicious and approachable craft beer. You won't find any gimmicks here - just damn good beer. Rusty Rail Brewing Company began with a group of passionate craft beer drinkers and a shared dream. In 2013, that dream became a reality with a small batch of beer brewed in the parking lot outside of our brewery in Mifflinburg, PA. Since then, after over two full years of construction and rigorous recipe trials, we have graduated from a ten gallon pilot system to a 15 barrel (450 gallon) brew house with 300 barrels of fermentable space. We may have graduated to a bigger system, but our Head Brewer and the rest of his brewing team, prides themselves on brewing these large batches of beer with the same artisanal attention of small-batch brewing.
Location: Boston, MA
Jim Koch’s family was steeped in brewing tradition. Before him, 5 generations of the Koch Family were brewers. When Jim left for college he believed that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school Jim began a promising career in management consulting, but he always kept his eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different. He retrieved the old family beer archives which contained recipes that hadn’t been used since the Louis Koch Brewery closes during Prohibition from a trunk in his parent’s attic and started brewing beer. He picked out his favorite family recipe, one that Jim’s great-great grandfather, Louis Koch, made in the 1870’s and named it Samuel Adams Boston Lager. He and his partner, Rhonda Kallman were the only employees back then and they spent most of their time going bar to bar sampling and selling Boston Lager. They started off with only 25 establishments carrying Samuel Adams Boston Lager, since then Jim has grown Boston Beer into the largest Craft Brewer in the United States.
A division of Boston Beer Company, Angry Orchard has quickly become the largest cider company in the United States. While cider makers have been making cider for decades the team at Angry Orchard is eager to learn about the art of cider making and experiments with different styles and pushing the envelope of the category. They searched the world to find the right orchards, with the right attitude and the best combination of apple types. The result was bittersweet apples from France and culinary apples from Italy for Crisp, Apple Ginger and Traditional Dry ciders. While apples from the Pacific Northwest and the Northeastern United States are used in the seasonal ciders.
Location: Hershey PA
Since 1996 Chris and John Trogner, Mechanicsburg natives, have been handcrafting world-class beers that combine traditional English brewing techniques with the eclecticism of New American brewing. John, the older brother, often found relief from his not-so-satisfying work in the Philadelphia real estate market at the nearby Dock Street Brewpub. At the same time, Philly was proving to be a booming beer city with dozens of neighborhood bars that cared as much about beer as they did about food. In the meantime Chris was drawn to Colorado for the skiing opportunities as well as educational ones. In between the two, he found himself in the midst of craft-brewing nirvana as more than 100 breweries appeared throughout the state. John moved out to Boulder, CO and landed at Oasis Brewpub. Over the next three years he learned the brewing business inside and out all while taking brewing classes from some of the most prestigious schools. Chris focused on marketing, sales and management classes and after graduation went to England to take an intensive brewing class at the University of Sunderland. In 1997, after many discussions on where to open their brewery the brothers decided on Harrisburg, PA.
Location: Downingtown, PA & Parkesburg, PA
The story of Victory Brewing Company starts on a school bus in 1973 when fifth-graders Ron Barchet and Bill Covaleski stepped aboard, on their way to a new school. The two became fast friends and remained so, even as they grew up and went to college on opposite coasts. Just after graduating college in 1985 the 2 started homebrewing and out of good-natured competition the two became very well accomplished in this art. Ron eventually left his job as a financial analyst and started an apprenticeship at Baltimore Brewing Company for nearly a year at which time he left to study at the Technical University of Munich at Weihenstaphan. Upon Ron’s departure Bill took over his role at Baltimore Brewing Company where he expanded the line of beers and went on to win multiple awards at the GABF and eventually traveled to Munich, Germany to attend Doemens Institute to hone his brewing skills. With education and experience under their belts they opened Victory Brewing Co on Feb 15, 1996 in what was once a Pepperidge Farm factory.
Location: St. Mary’s, PA
Straub Brewery is humbled and proud to be designated as an American Legacy Brewery™ because it celebrates over 142+ years of Fierce Independence in brewing! It signifies that Straub has produced quality American Lagers for more than five generations and represents the passion and dedication of a single family, who successfully managed, expanded and often protected a way of life that the Brewery represented. Straub’s history is one shared by only a few surviving legacy breweries in this country. Today, a new generation of Peter's descendants carry-on his brewing traditions, maintaining the quality and relevance of our products and sustaining the heritage of Peter Straub.
Location: Cleveland, OH
It was September 6, 1998 when brothers Patrick and Daniel Conway opened Great Lakes Brewing Company in Cleveland’s historic Ohio City neighborhood that started a new era of brewing in Cleveland. As Ohio’s first craft brewery, Great Lakes Brewing Company attracted curious locals seeking high-quality flavorful brews drawn from the taps at the beautiful Victorian-era bar. The breweries commitment to sustainable business practices greatly contributed to their early popularity and success. Before long, Great Lakes Brewing Company became one of Cleveland’s most popular destinations for dining and celebration.
Location: Bend, OR
Gary Fish established the Deschutes Brewery & Public House as small brew pub in 1988 in downtown Bend, Oregon and named it after the Deschutes River. Fish emphasized a community-based approach to his business, stating, "We want people to feel like this is, in a lot of ways, theirs." The brewery sold 310 barrels of beer in its first year, and by 1992, sales were up to 3,954 barrels. Unable to keep up with demand in its original facility, the brewery expanded to a 16,000-square-foot production brewery in 1993 with the ability to brew in 50-barrel batches. Deschutes now has a brewing facility with two brew houses, distributing its beer in twenty-eight states. A Deschutes brew pub opened in the Pearl District of Portland, Oregon in May 2008.
In 2012, the brewery expanded its brewing facility by 6,750 square feet, allowing an additional 105,000 barrels to be brewed per year. New equipment installed contains a water reuse system, saving the company thousands of gallons of water per year, as well as a carbon dioxide capture system from the fermentation process, which will decrease waste to the city sewer system. The first stage in the expansion, which included five new fermentation tanks, was completed in 2012 and the second stage, with another five tanks, was completed in spring of 2013.
Location: Shiner, TX
Born in Bavaria, Kosmos Spoetzl’s passion for beer carried him as far as Egypt before arriving in tiny Shiner, Texas. Once there, he purchased the town’s brewery and became Shiner’s first official brewmaster. Kosmos was known to put bottles of Shiner beer on fence posts for the hard working farmers. The farmers enjoyed some cold refreshments and Shiner earned more loyal fans. In the 1970’s Shiner’s beer reputation began to spread beyond the town of Shiner, eventually rising to fame in the Cosmic Cowboy Capital of Austin, Texas. There, in venues like the Armadillo World Headquarters, an eclectic group of hippies and rednecks enjoyed Shiner for just three dimes a glass. Today’s Spoetzl Brewery is a far cry from the old shed where Shiner first flowed in back in 1909, but rest assured every drop of Shiner beer still comes from Shiner, TX.
Location: Middlebury, VT
The first beer off the line was Copper Ale in March of 1991. Four years later, they expanded the facility and moved down the road to 793 Exchange Street where they still operate today. Led by Headbrewmaster Mike Gerhart, Vermont’s best kept secret, the team of brewers share a passion for great beer and creative innovation. There is no shortage of personalities in the Brewhouse, in fact, it is that differing of backgrounds and unique areas of expertise that contribute to the breweries’ growing lineup of world class beers. They have come a long way since that short move and, with a state of the art facility and 70,000 barrel capacity Otter Creek distributes their handcrafted brews to 15 states throughout the East Coast.
Location: Salibury, MD
Evolution is the story of Tom and John, two brothers: Tom with a passion for craft brew, and John with a passion for great food. Naturally, over the course of years and successful restaurants together, Evolution Craft Brewing Company - happened. Today, Evolution is a culinary craft brew that believes in endlessly improving – creating ever-better brews, pairing with ever-better foods – to share ever-better times together.
Location: Milton, DE
The story of Dogfish begins in 1995 when Dogfish Head Brewings & Eats, the state’s first brewpub, opened in the resort beach community of Rehobeth Beach, DE. Not only was it Delaware’s first brewpub, but it was also the smallest commercial brewery in America. Brewing happened in 12 gallon batches three times a day, five days a week. They quickly got tired of making the same beer time after time, so they started adding all sorts of weird ingredients and getting crazy with the beers. With the popularity of the brewpub increasing, it was apparent that the 12 gallon brewery would not keep up with demand, so they built a brewery and expanded the Brewhouse thirty-fold. They expanded again in 1997 and were distributing to 12 states. In 2002 they moved all production to a 100,000 square foot brewery in Milton where it still operates today.
Location: West Seneca, NY
McKenzie’s Hard Cider is a creation started in 2011 by Lenny Ciolek, a 35 year veteran of the beverage industry. Lenny’s extensive experience in the beverage industry kept him up-to-date on trends in markets and sales. He noticed consumer trends beginning to shift away from traditional malt beverages and started exploring other options. Though cider had a very small base, he could sense the opportunities after seeing continued growth with little competition. He teamed up with the Mayer Brothers to create some truly unique ciders that can be found throughout the Northeast.
Location: Bridgwater Corners, VT
The first batch of Long Trail Ale rolled off the line in 1989. Back then the brewery, known as the Monatain Brewers, was a modest 45 barrel brewhouse tucked in the basement of the Old Woolen Mill. Andy Pherson, Long Trail’s founder, embarked on a journey to brew an affordable, American-made alternative to the pricey German and English imports that filled the shelves. As Long Trail Ale gained popularity and became as much of a Vermont tradition as hiking the trail itself, Pherson and the crew became commonly referred to as “the Long Trail guys” which spurred a name change. As they outgrew the capacity at the Old Woolen Mill location they picked up and moved down the street where they reside today.
Location: Seattle, WA
The Elysian was founded in 1995 by principals Dick Cantwell, Joe Bisacca and David Buhler. The first Seattle location, a 220-seat beer hall and main brewery, opened in 1996 on Capitol Hill, Seattle’s most populous neighborhood. In 1997 Elysian was chosen to operate a pub and small brewery at Gameworks—a large entertainment complex owned by Universal Studios, Dreamworks & Sega. Elysian left this partnership in 2002 upon expiration of the five-year contract. A short year later Elysian opened TangleTown, an 80-seat neighborhood brewery/bistro. With a 3-bbl pilot brewery, Elysian-TangleTown acted as the brewers’ test kitchen, fueling the creative fires and helping cement Elysian’s reputation as Seattle’s top brewpub. The most recent addition to the Elysian empire, Elysian Fields, opened in August 2006. Perched next to Seattle’s two sports arenas. In fall 2011, they opened their new production brewery in Seattle’s Georgetown neighborhood where all the Elysian beer for consumption outside of Washington is produced.
Location: Charlottesville, VA
In the mid-90’s, Master Brewer Mark Thompson returned to his native Virginia from Portland, OR, having learned two things: First, that the craft of artisanal brewing was one part science and one part art; and second, that making delicious beer was a lot cooler than anything he had ever done as a biology student. After several years of apprenticing with other master brewers, Mark was ready to begin crafting beer using his own recipes. He found the perfect spot in Charlottesville, VA – a historic storefront on Main Street that was once home to the state of Virginia’s first craft brewing operation. In September 1999, Mark re-opened the doors and introduced the “Starr Hill” Brewery. Named after the local neighborhood, the brewery shared its historic building with the legendary Starr Hill Music Hall, and it was there that Mark's delicious craft beers became a favorite to visiting beer lovers, musicians, and music fans from around the world. Nineteen prestigious awards later, Mark’s brews continue to be a hit at beer and music festivals nationwide. In 2005, in response to the growing demand, Mark moved from this small brewing operation to a larger brewing facility several miles outside of town, nestled in the rolling foothills of the Blue Ridge Mountains. Starr Hill's house and seasonal brews are now enjoyed in restaurants and music clubs throughout the Mid Atlantic and Southeast, and are also available at many grocery and convenience stores in the region.
Location: Salt Lake City, UT
Uinta Brewing Company embarked upon its mission of brewing world class, full-flavored craft-brewed beer from a small, renovated mechanics garage in 1993. In 2001, having outgrown its original digs, Uinta built and relocated to a 26,000 square-foot facility specifically designed for brewing beer. Uinta is named after an east-west mountain range in northeastern Utah and many of the beer names are inspired by Utah’s diverse landscapes or have historic significance. Since the move in 2001, Uinta has been 100% wind powered, becoming the first Utah company to reach this mark and continues to invest in green projects to help not only make better beer, but a better earth as well.
Location: State College, PA
Location: Pittsburgh, PA
Penn Brewery was born in 1986, when the flagship Penn Pilsner was contract brewed, first at Pittsburgh Brewing Company, and then later on at Jones Brewing Co. Penn opened its own brewing operation and pub at the site of an old historic brewery, Eberhart and Ober Brewing, in the Northside of Pittsburgh. In doing so Penn Brewery was the first “tied house” i.e., restaurant tied to brewery, in Pennsylvania since Prohibition. In 2008 a private equity firm bought the majority stake in Penn Brewery, closed the brewing facilities in the Northside and outsourced brewing production. In 2010 the business was bought back from the private equity group and resumed brewing in Pittsburgh at the old location under strict guidelines of quality. Today, the brewery is happy to be back where they belong making award winning craft beers.
Location: San Francisco, CA
In 1896 German brewer Ernst F Baruth and his son-in-law, Otto Schinkel Jr., bought the old brewery on Pacific (the first of six Anchor locations around the City over the years) and named it Anchor. No one knows why Baruth and Schinkel chose the name Anchor, except, perhaps, for its indirect but powerful allusion to the booming Port of San Francisco. In 1906 Baruth died suddenly in February and 2 months later a fire following the great earthquake consumed the brewery. In January of the following year, just as Anchor was opening its new location, Schinkel was hit by a street car and killed. Luckily for Anchor, German brewers, Joseph Kraus and August Meyer along with liquor store owner Henry Tietjen were able to keep the brewery going. Like all other breweries Anchor was shut down in 1920 due to Prohibition, but Kraus re-opened in April 1933 but then burned down in February 1934. That same year Kraus re-opened again in a brick building just a few blocks from where the historic brewery is today. In 1959 following Kraus’ death, the brewery closed but only temporarily. Lawrence Steese bought the brewery in 1960. After 5 years the brewery was about to go bankrupt when Fritz Maytag swooped in and bought 51% of the brewery to keep it afloat. Under the leadership of Maytag the brewery flourished and by 1975 was making a number of beers. By 1977 the brewery had outgrown its space and needed to move. Maytag searched far and wide and settles on an old coffee roaster that was built in 1937 and that is where the brewery remains today.
Location: Chimay, southern Hainaut, Belgium.
In order to provide for the needs and those of their foundations, as well as to support employment in their region, the Cistercian Trappist monks of Chimay have, since 1862, developed the production of Belgian beers and Trappist cheeses that, thanks to their character and their qualities, found and continue to find great success. Since 1862 the monks have been brewing Chimay Premiere according to the monastic tradition of natural brewing. In 1948, Father Theodore isolated the unique yeast cells that today still form the basis for brewing Chimay Beers.
Location: Philadelphia, PA
In 2008, founders Luke Bowen and Trevor Hayward met in an accounting class at Villanova University. Realizing that their job prospects were grim due to the recession, they decided to follow their passion and start their own brewery. Their journey took them first to South Bend, Indiana, then to Cooperstown, New York, and finally to Hartford, Connecticut. This exhaustive search landed them a partner who cared as much about craft beer as Luke and Trevor. Today the amazing team at Thomas Hooker Brewing Company works with Luke and Trevor to craft the highest quality beers possible. The next step for Evil Genius is to build their own brewery. Right now, Luke and Trevor are searching for locations around Philadelphia.
10 Barrel started back in 2006 with three guys in Bend, Oregon who shared one simple mindset; brew beer, drink beer and have fun doing it. Since then our brewery has grown but we will always stay the same… Rough morning? Grab a beer. Big powder day? The “Gone Skiing” sign goes up. Too hot to work? Mandatory company float. You get the picture… Here’s to living it up with a beer in hand. CHEERS!
In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts. Brewed and canned in Los Angeles, Golden Road’s year-round offerings include Wolf Pup Session IPA, Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.
In early 2005, lifelong Rhode Islander Mark Hellendrung, along with a group of New England investors, purchased the rights to Narragansett Beer from Falstaff. Former Brewmaster from ‘Gansett’s glory days, Bill Anderson was brought on board to ensure the authenticity of the brew. That October, for the first time in a quarter century, Narragansett Beer was back in bottles and on bar taps. In the 12 years since Narragansett has grown from virtually non-existence to New England’s 5th largest and the country’s 37th largest craft brewery. Nearly two thirds of all establishments in RI proudly serve Narragansett Beer, and the company has expended availability to 18 states plus the District of Columbia. While the story of ‘Gansett’s rebirth resonated with New Englander’s at large, there was one glaring piece that was missing from the puzzle – a brewing facility in Rhode Island. In 2011 ‘Gansett launched the “Drink You Part” campaign, asking fans to support the brand so that enough capital could be raised to build a new, state of the art facility in the state where it all began, and ‘Gansett fans responded with overwhelming support. The road to a new brewery wasn’t an easy one. Rugs were pulled, plans fell through, and one of the potential future homes for the brand literally went up in a 5-alarm fire only days prior to closing. While the path to a new brewery became a struggle and disheartening at times, Narragansett left no stone unturned. Finally, in April of 2016, Narragansett announced plans to partner with The Guild to build a brand new facility in Pawtucket, RI laying out a strategy for ‘Gansett to brew beer in Rhode Island for the first time in over 30 years. Construction of the brewery continued through 2016 and into 2017, transforming an old mill building into one of New England’s largest beer production facilities. With great pride and a slice of humility, Narragansett Brewery at The Guild finally opened its doors and brewed it’s first batch of It’s About Time IPA in March 2017, fulfilling its dream and starting a new chapter for the company.
Our plan was to always offer our brewpub creations to a larger market, and in 2011 our small town, craft beer production brewery operation became a reality. We now brew, keg, and can our fresh, delicious beer so people throughout the region can enjoy the great taste of Old Forge Brewing Company. The production brewery is located just a few blocks from the brewpub, in the Irontown Commerce Center (formerly TRW building). It is ideally suited for our manufacturing operation and we have plenty of room to grow. We have a 20 barrel brewhouse and our own canning line so we can package our beer into kegs and 16 ounce cans. Look for our beer at distributors, supermarkets, bars, restaurants, or craft beer outlets in your neighborhood. At the current time we are not open to the public and we’re not able to accomodate tours, but check our website for updates because we hope to be ready for that phase of our operation soon.
Owl’s Brew provides the at-home-entertainer an effortless way to offer craft cocktails. Owl’s Brew is intended to be paired with a variety of spirits. Our five flavors can be mixed with vodka, tequila, rum, whiskey, gin, or champagne. It can be served on the rocks or shaken: “2 Parts Brew, 1 Part Booze”. Check out our recipe pages for more complex cocktails!
Like many brewers who apprentice to get their start, Jesse found his early days were not short on hours of cleaning and stacking kegs. After paying his dues he was soon hired on as brewer and eventually worked his way into Head Brewer position at Appalachian Brewing Company in his hometown of Harrisburg, PA. In his time there, Jesse formulated many of the award winning recipes that are still being enjoyed on tap there today. After nabbing numerous medals in both regional and national level competitions (such as the GABF and World Beer Cup) Jesse felt it was time to explore other brewing styles. In no time he was practicing the art of extreme brewing at Dogfish Head Craft Brewery. In his 10+ years at DFH, he learned “niche-brewing” as he worked his way through many positions within the company like Cellar Supervisor, Brewing Supervisor and Research & Development Brewer. In addition to helping formulate and brew some of the nation’s finest/unique and award winning brews Jesse found new ways to explore how the world engages the craft brewing art. Never one to turn down adventure Jesse is now exploring his own dream with a few friends. Welcome to Rubber Soul Brewing Company.
Jon Northup approached Mike Price in the spring of 2010 with a simple business plan and a dream to start a small brewery. Over the next year, they found a small, inexpensive location in the middle of the small town of Ephrata, Pennsylvania and worked through all the red tape and logistics of forming the first one barrel nano-brewery in Lancaster County. The plan was to brew on weekends and be open for sales on Saturdays only. February 2, 2011 was the opening day and was met with a great response from the craft beer community. Hegemony was on tap and sold out in a few hours. It quickly became clear that this business was not going to be a part time job. By April Jon was full time brewing and managing the day-to-day aspects of running the business. It also became clear that brewing one barrel at a time was not cost effective. In September the men designed and built a three barrel brewhouse using a redwood clad grundy with the top removed for a mash tun. The kettle was fabricated by a local Mennonite metal shop. The business started to turn a modest profit soon after the purchase of larger plastic fermenters. They were filling growlers and servicing bars with kegs from this location until the business grew enough to move to a larger facility, expand production capability, and open a taproom. After a lengthy and frustrating search they found the perfect place on Main Street, just west of downtown Ephrata. The building, known locally as “the creamery,” was originally built to be a milk processing facility for Hershey Ice Cream. All of the necessary utilities and drains were already in place, so all it needed was some cosmetic upgrades and they were ready to move in and brew. The new brewery opened for growler fills in the middle of February 2013 while Jon and Mike continued working on the facility with the goal of opening a taproom by summertime. By June, construction was complete and the first pint was served. The addition of food trucks on weekends created a unique experience for the Lancaster craft beer scene. The popularity of the taproom grew so great that with production at capacity, 90 percent of the beer was being sold on premise. That meant the brewery had to stop servicing the majority of its bar accounts. In the fall of 2013, Dain Shirey joined the ownership group. Dain, a middle school teacher, had been volunteering during the summers and became an invaluable asset to the company. He took on the marketing and social media aspects of the business. Toward the end of 2013, the owners began to work on projections and plans for a major production expansion. Approval arrived in February of 2014, and the process of converting the remaining space in the building to a full scale production brewery began. After six months of hard work, the new 15 barrel brew house was installed and working.
SweetWater’s roots began back in Boulder, Colorado in the early 90’s while Freddy Bensch and Kevin McNerney were roommates at the University of Colorado, Boulder. During their time out west, they realized they had more of a hankering for beer than books. Their first step into the profession was washing kegs on the loading docks of a local brewery for free beer. Not a bad job when you’re in college! With all this free beer, their grades went up, their cars got fixed, friends were plentiful and the sun shined a little brighter. Once they were finished with school, it was time to either find a real job, or get serious in the brewing business. Easy choice, right? Freddy and Kevin headed off to the American Brewers Guild in California aka Brewing School to sharpen up their knowledge of “Fermentation Science”! After that they were off and running brewing beer for other breweries around the west coast, learning their craft while keeping the dream of their own place alive.
Jess began his life in beer in 2002 when he first started working part time in the warehouse at Wilsbach when he was home from college. He did everything from breaking down pyramids in the warehouse to driving a route truck delivering beer. After graduation he started his career in the sales side of the business where he had a thirst for not only the finest beer in the area, but also knowledge. He completed courses in Professional Beer Tasting & Styles from Siebel Institute of Technology, obtained his MBA (Masters of Beer Appreciation) from Victory Brewing Company, became a Brand Ambassador for Samuel Adams, completed the first level of Cicerone certification and graduated from Goose Island University. In 2011 he was promoted to spearhead the Craft Division at Wilsbach, a brand new division created to manage the complexities of the craft segment in an ever-changing marketplace. Jess’ goals are to continue to grow the craft segment for Wilsbach and attract only the best breweries in the nation to join Wilsbach’s portfolio of outstanding beers.
A member of the Wilsbach Craft Beer Team since August 2014, Jon has been passionate about craft beer since he discovered it while attending Juniata College. That passion for beer eventually turned into many hours reading about beer, touring breweries, traveling, homebrewing, and eventually landing a job at Central PA’s own Troegs Brewing Company. While at Troegs, Jon was a member of the packaging team, performed cellar work, was a member of the sensory panel, and finally was the Central PA sales rep for the company.
Jon now brings his vast beer knowledge and real world brewery experience to Wilsbach’s Craft Beer Team. Look for him in Lancaster and Lebanon Counties representing Wilsbach’s portfolio of world-class beers.
Eric started his foray into craft beer in 2003 when he worked as a bartender at one of the areas’ first ever craft beer bars. In 2006 Eric joined the Wilsbach sales team where he completed courses in Professional Beer Tasting & Styles from Siebel Institute of Technology, obtained his MBA (Masters of Beer Appreciation) from Victory Brewing Company and completed the first level of Cicerone certification.
Eric joined the Craft Division in August 2014 and can be found in Cumberland and Dauphin Counties representing the best craft beer suppliers available in Central PA.