"It's got a little toasty malt flavor with a slight sweetness. "It's traditionally brewed in the perspective that we used German lager yeast but untraditional with the honey," he said. It is unfiltered, lagered traditionally, and carbonated naturally, said Malfara. The beer was brewed with local Rustic Pale malt and toasted malt from Double Eagle Malt in Huntingdon Valley and honey from Aucker's Apiary in Millville. "It's cool and flattering to do it with brewers that we've looked up like Old Forge." Thank you to Logan for talking with us! Make sure you visit Rusty Rail Brewing’s website to see all the latest beers, and what they have going on! Also, follow Rusty Rail on Facebook and Instagram."With Rusty Rail being around for seven years now, it's exciting for us to be in the local beer community and do collaborations," said McCarty. The beer industry is constantly evolving, so do not be afraid to flow with the trends and don’t be afraid to try something new. What is the most important lesson you learned in the beer industry so far? We were lucky enough to collab with Old Forge Brewing Co., from Danville PA, on a smoked pseudo-lager brewed with Kviek yeast and I can’t get enough of it. This is probably the hardest question to answer as my taste is always looking for something new. What is your favorite beer to drink right now? The names are mostly a group effort and it really helps instill a feeling of comradery amongst the brew crew. They can be inspired by the music scene, inside jokes, or whatever we think is cool. What is the inspiration behind your beer names?Īnything and everything is on the table. Plus my commute is a lot shorter than if I worked at a brewery in like New Jersey. Central PA, especially, is a perfect place to work and raise a family and I’m happy to work at a brewery that has been able to provide an awesome destination to an underrated part of the state. It’s a great mix of old school and some more innovative breweries. I really enjoy the craft beer scene here in PA. Describe what it’s like to be a brewer in Pennsylvania. To me, it’s really exciting and I look forward to what new trends and ingredients will be center stage in the future. There are new people turning 21 every day, as well as more traditional beer drinkers branching out to try new and locally brewed products, that I feel the industry will continue to evolve and change. I anticipate craft beer to continue to grow and gain popularity. Where do you see the craft beer industry heading in the next few years? It really cemented my passion for brewing and it’s a feeling that I still feel each and every day. That brew day had some ups and downs but after it was over I had such a feeling of accomplishment. Rye tends to be extremely sticky and I learned, quickly, how valuable filtration aids can be. One of the first styles I ever brewed was an ale that was about 50% Rye. What was the first beer you ever brewed, and what did you learn from it? Peanut Butter in a Hefeweizen? Why not? Caramel and Maple Syrup in a brown ale? Let’s do it! Photo courtesy of Rusty Rail Brewing. If anything, I’m more inspired by challenging the old school rules of what a certain style should be. We here at Rusty Rail really try to push the envelope with what flavors can complement each style. I think I’ve been fortunate to work for a brewery that really empowers and encourages creativity with all styles. What style allows you to be the most creative, and why? In response to my dedication and hard work, Rusty Rail rewarded me with an education at the World Brewing Academy with the Siebel Institute of Technology and the title of Head Brewer. After working my way up from the bottom to shift brewer, there eventually was a need for the Head Brewer position. I busted my tail, worked hard, and Rusty Rail took notice. I started in the cellar basically just scrubbing tanks and packaging, while working two jobs just so I could get my foot in the door of the industry. I was a bartender for the longest time and heard of an entry position here at Rusty Rail. My whole world of what a “beer” could be changed and I thus began my search for new and interesting liquids that break the paradigm of the traditional macro styles. I’ll always remember, a little over a decade ago, having a Pumpkin Beer while traveling through New England. What was your introduction to craft beer? Read more to find out how his introduction to craft beer, how he got started as a brewer, and more! Photo courtesy of Rusty Rail Brewing. Logan Powell is the Head Brewer of Rusty Rail Brewing.
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