In January on a trip to Pittsburgh to visit my in-laws, I went on visit to the East End Brewery. I had read about it awhile back and was really impressed with Scott's approach to brewing and sustainability. When I started interviewing brewers, Scott was one of the first ones I sent. I had debated sending him another email since I didn't want to seem pesky, but I'm really glad I did. Scott, quickly responded with some great answers. I'm glad I have the chance to make it back at least once a year and support a brewery with a great approach and great beer.
1. How did you get started? Were you a homebrewer first?
I was a homebrewer for about 8 or 9 years before quitting my day job
and turning my sights to brewing full time. Like any homebrewer,
starting with that first batch, there's that nagging voice in the
back of your head saying "maybe I can do this full time?".
I suppose I just listen to those voices in my head more than
the average person.
2. What were some of the challenges of getting started?
Ugh... where to begin? I've repressed most of those memories.
Building any business from scratch is challenging, and a beer-making
business even more so I think - the regulatory side can be
exhausting. I did nearly all the installation personally
(plumbing, some electrical, evena bit of welding), nearly all the
graphics for the beers, the licensing with the state and the feds,
and of course all the recipes for the beers. The big challenge was
figuring out how all this stuff works since I've never brewed
commercially before, but the DIY approach I took
left me quite educated... delayed by 8 months, but educated.
3. You have a lot of great information on your website about
sustainability. Could you briefly explain what you do to be
sustainable in your brewery?
Everything we do here has an eye toward what I believe to be our
responsibility to conserve resources. The brewery was constructed
in a re-purposed building, and almost entirely out of used equipment.
We're also set up to reclaim our cooling water used in each brew day,
and that hot water becomes the makeup water for the following day's
brew. Our regular operation generates almost ZERO SOLID WASTE -
spent grain goes to a local dairy farmer, kettle trub and spent hops
go to a community garden for composting, and 100% of our
packaging - kegs and growlers, is reusable. About once a month,
I take a kitchen sized bag of trash to the curb, and that's mostly
made up of trash people bring in to the brewery with them.
4. What are the most important reasons for being sustainable in
your opinion? It's just the right thing to do. I'm looking forward to
thenext step in this brewery's life where we can take some BIG leaps
forward on the energy conservation front - possibly a waste oil
burner for heating brewing water, roof top solar water preheaters...
I could go on.
5. In a traditonal "lager" town of Pittsburgh, have you found it
hard to establish a fan base for the types of beers you brew, or
has there been a good reception?
While I agree that PA in general has a wonderful history of lager
brewing, Pittsburgh is definitely a "Pittsburgh" town - and by that,
I mean that people here really give first priority to the local guy, and
that has opened some doors for me with bar owners and getting them
to put the beers on tap. Of course, that door comes slamming shut
if the beer isn't up to snuff, or if it just isn't moving well. People
will support the local guy, but if they don't do what's right for their
business, they won't be in business for very long. So, it's up to me
to make the beers interesting to their customers, to help them be
successful with it.
6. How is the hop shortage going to affect your brewery or
your beers?
It's going to be ugly... and it's not just a matter of price increases
either. It's a matter of not being able to get certain varieties of
hops AT ALL. This, from a brewer whose flagship beer is
Big Hop IPA, which happens to make up about 60-70% of
total brewing production. I'll be out of hops for it before the
summer is over, and I really don't know what I'm going to do.
7. What should people know about East End Brewing?
Well, most people assume we're a brewpub, as that's the norm in
this area. While we have open tastings 4 days a week, I can't sell
you a pint of beer here. And the only food in the place is what I
packed for lunch today, and I don't recommend that. That said,
if you'd like to try the beers and take some home with you, we're
open during Growler Hours Tuesdays, Thursdays and Fridays from
5-7pm, Saturdays from noon to 5pm. We've always got an ever
changing lineup of 6 or 7 on tap plus a couple bottle conditioned
offerings. The place isn't very well marked, so check out the map
on www.EastEndBrewing.com before coming out.
Or call me at 412-537-2337 and I'll "talk you in".
8. What advice do you have for homebrewers?
Enjoy yourself - and brew frequently. Try not to do to so many
extra steps that you come to dread your brew day, that way
you'll stay with it. Oh, and be careful: You might just find
yourself in a chilly unmarked warehouse someplace, trying
to figure out how to put a whole bunch equipment together
to make beer!
Thanks for your time. I appreciate your participation.
And I really enjoyed my visit to the East End.
I live in Minnesota, but my in-laws are from Pittsburgh,
so I plan on stopping by the next time in town.
My pleasure Eric, and I hope to see you soon!
Cheers,
Scott
www.EastEndBrewing.com
BUY A GOOD FRIEND A GOOD BEER (TM)
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