The 'Burgh Beer Bible

Your guide to the city's best bars, microbreweries, beer caves, cocktails and more.



Photo by John Altdorfer



Care for a drink? Maybe it’s our working-class heritage. Maybe it’s the preferences of those European nations that sent a bunch of early Pittsburghers to American shores. Or maybe it’s the work of dedicated and innovative brewers, both old and new. But without a doubt, Pittsburgh is a beer town — and it doesn’t look like that’s going to be changing anytime soon.

To sum up the state of hops and brews in the ’Burgh, we visited five of our favorite local breweries. We quizzed veteran bartenders about their favorite beers. We checked in on things at the city’s most recognizable brewing company. And we found quite a few ways for you to expand your horizons.

Pull up a bar stool and let us pour you a cold one. It’s what we do around here.





East End Brewing Co.

If you go way back in beer history, there were no cases, imported bottles or distributors. To enjoy a glass or two at home, you’d simply carry a pail down to the corner bar and fill ’er up.

That practice carries on today with the sale of growlers (large glass bottles that can be filled and refilled at your favorite brewery or watering hole). And while many places offer this service, there may be no source of suds more fully ingrained in that traditional community spirit than East End Brewing Co.

“Our attention has always been local,” says co-owner Scott Smith. “Local is where we came from, and local is where we’ll always be.”

Until this year, that meant a tiny brewery and taproom in Homewood, too small to meet the growing demand for East End’s beers. Now, the brewery is in the final stages of a move to a spacious new home in nearby Larimer. That’ll allow East End to brew more, host more and try more. (And for fans of a different type of brew, Indiana, Pa.-based Commonplace Coffee Co. will be sharing the new space.)

But one thing will carry over: Scott, who works alongside wife and co-owner Julie as well as four full-time employees, fights to keep East End a near-zero-waste business. Spent grain is donated to a local farm for feed. Scrap wood found at the new space was upcycled into the bar. Even empty sacks from grain are stacked and stored so that customers can later claim ’em. (“I don’t have any idea what they use them for,” Scott says. “Maybe there’s a huge underground sack race scene in Pittsburgh.”)

Aside from the brewery’s positive impact on the environment, local focus and frequent charitable endeavors — like the annual, ever-popular Keg Ride, a bicycle-led keg delivery event to benefit BikePGH and other charities — East End promotes community in the simplest way possible: by bringing people together. “We keep having people run into old friends in here,” Scott says. “It has a clubhouse feel.”











Penn Brewery

We should count ourselves lucky to have Penn Brewery. And not because the business makes it possible to get a great local pilsner at a Pirates game.

A few years ago, it looked like the Troy Hill brewery would be closing its doors permanently. Some misguided investors had outsourced the production of Penn’s signature brews and sold some of the equipment. Much of the brewhouse remained in place — but only because it’s embedded in the concrete floor. The brewery’s welcoming German-based pub and restaurant were shuttered.

Fortunately, on the brink of oblivion, late founder Tom Pastorius, current CEO Sandra Cindrich, 14-year brewmaster Andy Rich and a small team revived the brand … and the brewery. Now, this home to traditional German methods — and German-style precision in the process — is thriving again.

“It didn’t seem quick,” Rich says of the resurgence. “There were a lot of growing pains in getting the word out. But the quality is there — last year, we won two medals at the Great American Beer Fest. We have a smaller brewing team than before, but it's a great one. The beer is top-notch.”

Signature brands like Penn Pilsner, Penn Dark and the much-lauded Penn Weizen are an introduction to a robust and diverse lineup. Allegheny Pale Ale is growing in popularity. The Oktoberfest brew (available now) draws in droves, until the calendar rolls over and St. Nikolaus Bock starts turning heads. And if you see a rare brew like Cool River Kolsch, Penndemonium Mai Bock or the holiday-apropos Nut Roll Ale, order a pint while you can.

And although October is the natural time to crave a big frothy glass and a plate stacked high with various wursts, the restaurant and bar at Penn Brewery are an inviting experience year-round. If you’d like, stop by for a tasting or a party. But the best way to try Penn Brewery is to grab a seat at a picnic table and ask for a beer recommendation or sampler — along with a plate full of sausage and potatoes. An ideal slice of Bavaria with an appropriately ’Burgh twist.











North Country Brewing Co.

Since 2005, North Country Brewing Co. has been making a laundry list of flavorful, robust and tasty beers, available only at its spacious Slippery Rock restaurant. Today, a move to a larger production brewery — with enough space to brew more varieties and quantities of North Country beer — means the team can finally get their products in beer distributors and bottle shops throughout the region.

Good news for craft beer fans. A challenge, though, for other breweries in western Pennsylvania — brews this good could force them to step up their game.

Owners Bob and Jodie McCafferty converted the historic building (originally an early-1800s tavern and once the Slippery Rock morgue) by hand in the early part of the last decade. They had time to get things right; for several years, they were embroiled in a long campaign for their very existence (Slippery Rock had been relatively dry since prohibition). When the town saw how dedicated the McCaffertys, a pair of Butler County natives, were to their new project, though, opinions started to change.

Today, not only is North Country a magnet for beer lovers and foodies from far-flung counties, but it’s also one of Slippery Rock’s biggest employers. Between the bar, restaurant and new endeavors like the brewery and a soon-to-open bakery across the street, what was once a family business now has more than 75 full-time employees.

North Country’s dedication to local people, farms and suppliers isn’t merely a point of local pride — it’s a hands-down guarantee of a huge, filling, rich meal with a couple of great beers on the side. The expansive menu is sure to leave a sated smile on the face of even the pickiest of eaters — order the unforgettable Backwoods Country Dip to start. It’ll only get better from there.

And while there are some stalwarts in the rotating list of brews on tap, like Station 33 Firehouse Red (named in honor of nearby fire departments, which receive 5 percent of sales), the best way to pick a beer at North Country is to order a tasting rack or two for the table. You’ll get a decent-sized pour of your brews of choice; sip until you find something that you need more of. It won’t take long to find a new favorite.











Church Brew Works

When the final brick was laid at Lawrenceville’s St. John the Baptist Roman Catholic Church in 1903, it’s a safe bet that none of the assembled faithful could’ve guessed how the place would look a century later.

And if you had told them, you might have shocked some old-fashioned sensibilities.

Ninety-three years after the first services at St. John’s, the de-sanctified sanctuary was converted into the Church Brew Works, one of the city’s most unique spots for beer and grub. Stained-glass windows and engraved Latin remain. There’s just a brewery on the altar and liquor in the confessional.

Church Brew Works makes ales and stouts to satisfy any craft beer junkie. But if you’re trying to get a more milquetoast drinker to expand their palate, this is a great place to start. Sample a Celestial Gold, a cool and delightful pilsner, or a Pipe Organ Pale Ale, a balanced entry point for anyone unfamiliar with the world of hops; even a dyed-in-the-wool Miller Lite fan won’t be able to turn down either choice.

“Some people think that craft beers have to be in your face,” says brewery manager Steve Sloan. “We do a lot of lagers, which is something that not a lot of breweries will try.”

And they do them well. Church Brew varieties speak for themselves and sell well in taps and cases. But the charm of the place is tri-fold — the location is compelling, the beer is great and the restaurant is a hidden gem. Known for a daily rotating pierogie feature (containing everything from potatoes and onions to rattlesnake and bison), the food alone lures guests.

“Our owner, Sean Casey, is supportive and hires the right people,” Sloan says. It shows in everything from the brews to the decor. Many would say that Pittsburghers already put beer up on an altar — at Church Brew Works, they just take that literally.











Full Pint Brewing

One of the signature offerings from Full Pint is All In Amber. It’s a balanced and refreshing beer — perfect to take you through the night — yet it boasts enough character and flavor to leave an impression. More than that, it’s the Full Pint philosophy in a bottle.

All In, the young brewery’s first effort, was a collaboration between the roster of brewers — all of them pitched in, to spell it out. The beer is a symbol of commitment; the Full Pint team is a group of passionate beer fans who arrived at an empty North Versailles warehouse determined to make a great product.

Less than three years after that first brew came out of the tank, Full Pint beers are available in nearly every county in Pennsylvania — and an expansion into Ohio and Florida was completed this fall. Locally, Full Pint favorites like White Lightning, a summer-ready (but always tasty) witbier, and Chinookie, a hoppy-but-not-too-bitter pale ale, are easy to find on discerning draft lists. And variety cases (a steal at about $30) are flying off of shelves.

The collaborative nature of Full Pint’s process has a lot to do with the company’s quick success. “We argue back and forth — and decide how to make the best beers we can,” says co-owner and brewer Barrett Goddard. The founding owners — Goddard, fellow brewer/owners Sean Hallisey, Jake Kristophel and more-business-focused co-owner Mark Kegg — have remained dedicated to the brewery, even as Full Pint’s success has brought a few more enthusiastic co-owners into the fold.

The brewers at Full Pint never pass up an opportunity to talk beer. If you visit, you’ll likely find a few of them hanging around, pouring a draft for a loyal customer. Order a pint and grab a table in the simple, open-air taproom as the rolling hills of North Versailles spread out before you. Within minutes, you’ll have tried two or three new concoctions and received what amounts to a free master class on hops and grains. And you’ll leave making plans to return soon.









Serious beer fans have their favorites — but what does the bartender fancy? We talked to barkeeps in nine esteemed ’Burgh pour houses to see what brews they prefer.







Pilsner

Greg Hough works as the general manager for his brother Matt, who owns Hough’s Bar & Restaurant in Greenfield. They want everybody to learn to love the brewing process — which is possible, now that customers can use the do-it-yourself kettles at Hough's Copper Kettle Brewing Co. to create a beer of their own. But when it comes to picking favorites, Greg has a hard time.

“Reissdorf Kölsch is a good choice,” he says. “It’s a German ale that’s just like a pilsner. It’s what people expect beer to taste like.” He’s also a fan of the Eurotrash Pilz, brewed by Southern Tier in New York.

“It has an awesome name — and it tastes great.”

“I would say the Victory Prima Pils,” says Kelli Linn, bar manager at The Hop House, an up-and-coming beer haven with locations in Green Tree and the North Hills. “It’s a popular seller. As a bartender, you go by what people order.” Linn says that Prima Pils, brewed in Downington, Pa., normally appeals to aficionados. “The everyday person wouldn’t think to ask for it.”











Pale Ale

Light with a kick — that’s the pale-ale shtick. “Dales has come a long way,” says Keith Smallwood, bartender at South Side’s O.T.B. Bicycle Café. “It’s such a staple. It’s got a decent bite to it — but it’s not too hoppy. It’s a good starter and a good ender to a night.” Brewed by Oskar Blues Brewery in Colorado, Dales Pale Ale is a strange brew indeed — a craft beer that comes in a can. O.T.B. sells cases of the stuff.

“I’d say Sculpin,” says Bryan Muha, bartender at Piper’s Pub, just a few blocks down Carson from O.T.B. “It’s very citrusy; it’s higher in alcohol. It’s definitely a sipping kind of beer.” Sculpin, brewed by Ballast Point in California, is an India Pale Ale (IPA) — a refined genre of true pale ale. (The two categories are routinely lumped together.) Muha suggests Sculpin to “anybody who’s an IPA fan.”











Lager

Pittsburgh overflows with Yuengling drafts, so it’s easy to get stuck on the same copper-colored pint. But Dash Kaplan, celebrated bartender at the original Robinson Township location of Bocktown Beer and Grill, recommends the Brooklyn Lager. “[It’s] a Vienna-style lager that’s not only a solid drink for pros, but also a good starting point for those who want to get into craft beer,” Kaplan says. “Although Brooklyn Lager is not extremely hoppy, the process of dry-hopping gives this lager a pleasant, floral aroma and taste. If I had to pick one beer to drink for the rest of my life, Brooklyn Lager would be among the top candidates.”

“Dead Guy is a good introduction to craft beer,” Greg Hough muses. “It won’t scare you, but it offers a lot of flavor and aroma.” Dead Guy, brewed by Rogues Ales in Newport, Ore., isn’t exactly a lager — but it looks and tastes like one, and people love it.











Seasonal

Pittsburgh experiences four full seasons, so seasonal brews are particularly hard to sort out. But if pressed, barkeeps can offer picks for summer and autumn.

“Blueberry Blonde Wheat Ale, from Saranac,” declares Kelli Linn. The Utica-based brewery has developed a reputation for variety, creative flavors and a certain back-to-nature sensibility — the name "Saranac" comes from the Iriquois word for "cluster of stars". Quite appropriate, then, for summer sipping.

“Southern Tier Pumking,” says Paul Guarino just as confidently. Guarino mans the bar at Shadyside’s beloved Harris Grill, where seasonal beers are a big hit. Like other Halloween-time beers, Pumking boasts a manic fanbase. “I don’t know the sales numbers, but we get phone calls for it all through September and October.”

If the leaves are turning and you’re not sure what kind of pumpkin to favor, Bocktown is particularly enthusiastic. The business holds an annual “Pumpkinfest” tasting event each September.











Belgian

For a small Lowlands country, Belgium has a whopping reputation for brewing. So when your place is called Point Brugge, and you specialize in Belgian brews and victuals, it’s difficult to pick just one exceptional Flemish label. But Jesse Seager, owner of the Point Breeze bar and restaurant, vouches for the Duvel Belgian Golden Ale. “There’s enough of an alcohol punch that it’s strong, but it’s drinkable enough to be a session beer,” Seager attests. “It’s a classic everyday Belgian ale.”

“Delirium Tremens,” says Drew Miskowiec, a bartender at Sharp Edge Beer Emporium in Friendship. But again, it’s hard to choose when your establishment has hundreds of selections — Sharp Edge is another world-class authority on Belgians. He cites Delirium for its raging popularity. “Delirium is really big in the American market — there’s a lot of hype. It’s got a yeasty, bready flavor.” He also suggests the Karmeliet Triple and Kasteel Triple, which he personally prefers. “They tend to be a little more boozy,” he says. The Karmeliet, in particular, is “a little smoother.”











Flavored/Citrus

Not many people would seek out a “green apple” beer, but Jesse Seager swears by Éphémère, produced by Quebec’s Unibroue. “It’s very light and effervescent, but balanced out by a sharp tartness,” he says. “It’s very crisp, highly carbonized, and it’s not syrupy.”

Over at O.T.B., Smallwood’s vote goes for the Leinenkugel’s Summer Shandy, which has hints of lemonade. “It’s light, not too bold and it doesn’t sit heavy,” Smallwood says. Sarah Shaffer tends bar at Shadyside’s Bites and Brews, where she recommends the Flying Dog In Heat Wheat. “They’re coy,” Shaffer says of the Maryland brewery.

“The sexual innuendos run deep with that company. But it’s very well-balanced. Sometimes you get too much wheat or too much fruit. A lot of cheap beers stick to your palate. But this one is clean.”

Conspiratorially, Shallenberger also suggests local newcomer I.C. Light Mango, mixed with any kind of flavored vodka. “It’s delicious.”











White & Wheat

White and wheat beers are a difficult nomenclature, as they tend to get grouped into other categories. There’s weissbeer, witbier and hefeweizen, to name a few. Most Americans simply think of a glass of Blue Moon with an orange wedge — but when push comes to shove, Sarah Shaffer recommends the Fatty Boombalatty, from Furthermore. “It’s a farmhouse session ale,” she explains. “It’s also more obscure. I love going to a bar and seeing a beer that most people don’t have.”

Shallenberger also likes to celebrate American craft brewers, whom she considers brilliant rivals to the European meisters. Drew Miskowiec respectfully differs.

“I prefer the German Hefeweizen to the Belgian Wittes,” he says. “It has a better body. A Witte tends to be a little thinner.” Like many experts, he also suggests Oberon, brewed by Bell’s in Kalamazoo, Mich. “It’s a nice, traditional Belgian.”











Porter-Stout

When beer gets dark, Bryan Muha goes for Fuller’s London Porter. “It was the beer that made me fall in love with porters,” he says. “I love the origins, the history. But I’m a big porter fan, so it’s tough to choose.”

Fuller’s has a particularly aggressive following among actual Britons and American anglophiles who like to relive their times in London. Muha’s only gripe with Fuller’s is a recurring import squabble. “Whenever we can get it,” he says, “we do.”

Back at Sharp Edge, Miskowiec is a fan of hardcore imperial stouts. “I like Lion Stout from Sri Lanka,” he says. At roughly 8 percent alcohol, this imperial isn’t for everybody. “It’s a heavy hitter, but it doesn’t have a lot of bite,” he says. “A lot of people say they don’t like dark beer, but dark is not a flavor. It finishes almost chocolatey.”

—Robert Isenberg







Pittsburgh, you might’ve heard, is a shot-and-a-beer kind of town. What you may not know, however, is that it’s also a shot-in-a-beer kind of town (at least for those with slightly more adventurous palates).

Beer cocktails have allowed imaginative bartenders and amateur mixologists alike to expand their repertoires with unlikely combinations of liquors, ciders and juices … and the star ingredient: their brew of choice.

At Meat & Potatoes in the Cultural District, bar manager Mike Mills uses the quintessential working-class lager in a whimsical concoction known as Pimm’s Blue Ribbon: After mixing Pimm’s No. 1, St. Germain elderflower liqueur, lemon juice and simple syrup, Mills cracks open a can of Pabst Blue Ribbon (which he says gives this crisp, refreshing cocktail its unique drinkability). Served with a sliver of orange peel and a cucumber slice — and perhaps a twist of irony — the Pimm’s Blue Ribbon goes down like a citrusy soda.

You also might consider taking the edge off at Round Corner Cantina in Lawrenceville, where mixologists make a mean Michelada Mexicana. Combining Dos Equis, lime juice, a pinch of salt, a jalapeno spear and a sprig of cilantro, this is a drink that hits you in the nose — before it plants a smackeroo on the lips.

For something a bit more, well, stout, there’s the Black Velvet — which, unlike the whiskey of the same name, can be enjoyed a pint at a time. At Claddagh Irish Pub in the SouthSide Works, expert bartenders start the drink with about 8 ounces of Strongbow, a crisp amber cider that provides the foundation for a separate layer of dark, heavy Guinness on top. With its distinct black-and-gold hues — not to mention the cheers rising from all around the bar — this might just be the perfect beer cocktail for the Steel City.



Watch This





In 1990, Pittsburgh native Jeff Walewski had a hunch that good things were about to happen for local beer lovers. After dedicating 10 years to learning the world of microbrews while living in Colorado, Walewski set up shop with seven drafts and 32 imported bottles. The Sharp Edge Beer Emporium, a Friendship landmark for worldwide brews, was born.

Walewski’s plan worked. The Sharp Edge brand — which now boasts five locations — is a Pittsburgh staple; it’s also home to the acclaimed triple IPA Over the Edge, an in-house brew. The food is as varied as the beers, from mussels to venison burgers to the irresistible signature buffalo bites.

“We’re always getting good quality beers that are hard to find,” says Walewski. But Sharp Edge is just the beginning for beer lovers.

Out in Robinson or — more recently — Monaca, Pittsburghers can sip and eat at Bocktown Beer and Grill. From the menu to the weekly live music to the “Buy Fresh Buy Local” partnership, Bocktown pays homage to western Pennsylvania. There are “snacks n’at” and “‘dahn the hatch” dinners, Turner Dairy products and Smallman Street Deli pickles. On draft, Bocktown offers 16 rotating American brews (growler-ready, of course), but most impressive is the 400-choice “beer library.” Patrons can drink as they dine, but there’s also a mix-your-own-six-pack option (a special treat around these parts).

If options are your thing, make a trip to Fat Head's Saloon in South Side. The joint boasts 42 taps, including three from Lawrenceville’s Arsenal Cider House. The restaurant (which has a Cleveland counterpart) showcases many of its own creations — including the award-winning Head Hunter IPA and the unusual-but-delicious Bumble Berry Honey Blueberry Ale (your uninitiated friends can watch, entranced, as fresh blueberries bounce around your glass).

Everything at Fat Heads is big — from the menu itself to the infamous headwiches (which are, quite literally, the size of your head). Patrons can also sign up for a Frequent Fliers Beer Tour, wherein you get the chance to work your way through a list of your favorite beers (and theirs, too); survivors wind up with their name (or alias) enshrined on the “Wall of Foam.”

For a different take on bar food, Rivertowne’s four locations can serve your needs in Verona, the North Shore, Monroeville and North Huntington. Beer selections include in-house brews, popular domestics and imports from around the world. And no matter the source of the beer or the location of the restaurant, beer buffs can indulge in seafood perfect for a three-river city — such as Cajun catfish, salmon burgers, and coconut shrimp.

For restaurants you can visit both in and away from Pittsburgh, check out Rock Bottom at The Waterfront and Hofbräuhaus on the South Side. Pittsburgh’s Rock Bottom is one of 34 national locations with 125-plus brewing awards to its credit. At Rock Bottom, you can find hand-crafted brews ranging from kölsch to red ale to the signature Special Dark. The restaurant also offers 11 house favorites — made-from-scratch dishes like Tuscan chicken pasta.

Hofbräuhaus Pittsburgh has a different atmosphere altogether. The original was founded in Bavaria in 1589, though it took until 1828 to become the beer and food hall we recognize today (in between, the brewmasters were busy inventing Oktoberfestbier). Hofbräuhaus opened its first U.S. branch in Kentucky in 2003; Pittsburgh joined the fun in 2009. Grab a bench in the busy bier hall and enjoy Bavarian classics like bratwurst and spätzle. A visit to Hofbräuhaus would not be complete without a liter of Hefeweizen and a singalong to a rendition of “In München steht ein Hofbräuhaus — oans, zwoa, g’suffa!” (or, “In Munich there’s a Hofbräuhaus — one, two, and down the hatch!”).

Admittedly, Pennsylvania’s liquor laws are obnoxiously old-fashioned. On any given Sunday, it’s almost as hard to find a six-pack as it is to make a bank deposit. On the other hand, though, challenge is the mother of invention, making for some memorable spots that specialize in takeaway beer.

The most famous little den in town is Regent Square’s D’s Six-Pax & Dogz, whose “beer cave” is renowned throughout the region. Logistically, there’s not much difference between a beer cave and a distributor’s freezer — but the selection of international bottles here is astonishing, and the joint’s beer-friendly ambiance is everything. Customers waltz into the cave, grab a Victory Hop Devil, and a waiter swings by with an opener. Now that’s service.

In South Side, Fat Head’s Saloon boasts an entire second story dedicated to its six pack shop. Limitless craft beers and a similarly playful menu make Fat Head’s a bacchanalian’s delight.

Fox Chapel’s answer to the beer-cave phenomenon is Beer Nutz Bottle Shoppe & Grille, with a wide variety, fun food (lobster rolls, anyone?), “beer club” customer rewards and inventive spelling.

Or there’s Packs & Dogs on Mt. Washington, which stocks both obscure labels (“21st Amendment Bitter American,” for example), and hot dogs named after canines (like the German Shepherd or the Chihuahua).

Over in Brookline-Overbrook, McNeilly’s Beer, 6 Packs & More looks more like a regular store, but the inventory is no less impressive; you’ll find such curiosities as Italy’s Birra Pironi and Brazil’s Palma Louca — plus, there are Nathan’s Famous hot dogs to pair with your brew.

Finally, nothing beats filling up an old fashioned growler. The half-gallon glass jugs are perfect for a craft-beer gathering on your back porch — and if you’ve got a hard cider lover in the house, plan a trip to the unconventional Arsenal Cider House. Walk down a Lawrenceville alley, find the open door and go inside. This little vestibule has all the taps you need.











The latest product from Pittsburgh Brewing Co. is a brand-new beer with a very old name.

Olde Frothingslosh was a novelty brand in the 1950s, based on characters from a KDKA Radio comedy. A sense of humor was integral to the brand then, and that’s still the case; the can is covered in wry slogans like “Certified to fit any shape of glass!” In a nod to dedicated fans who used to collect the once-bygone brand’s whimsical bottles, several can and case varieties have been prepared. Stack two cans atop one another just right, and they form an image of brand mascot Sir Reginald.

And it’s more than just a clever package and nice story — Olde Frothingslosh is pretty tasty, too.

“The brewery is experiencing a renaissance, much as the city is,” says Eddie Lozano, company president. Locals know that the Lawrenceville brewery where Iron City and the other Pittsburgh Brewing brands were made for decades is no longer brewing; production relocated to Latrobe to take over the former Rolling Rock facility. (The rest of the company still calls that facility home; meanwhile, negotiations are ongoing as to the space’s future.)

What many may not have noticed is the improvement in consistency and taste that went along with the move. While the old brewery was iconic, it was also outdated; modern equipment at the Latrobe site means a more reliable product, Lozano says. And the success of new brands — like South Side hit I.C. Light Mango and Iron City Amber — has brought young ’Burghers into the fold.

If you spot an Iron City ad this fall, you’ll notice a new slogan: “Taste it again, for the first time.” With PBC’s recent shifts in process and attitude, the company is confident that one taste is all that it’ll take to bring back skeptics.

“Our mission is to give Pittsburgh a leading, iconic brewery,” says David Sykes, director of sales and marketing. “Pittsburghers will be proud of their brewery again.”