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].
Hitchhiker Brewing started in May of 2014 in the Mt. Lebanon area of Pittsburgh by Gary Olden. Brewing a variety of styles on their 3 barrel system, they quickly grew to be a city favorite.
Fast forward to May 2017, and Hitchhiker Brewing opened an 11,500 square foot location for the new 15 bbl brewhouse, and a connected 5,600 taproom. This new space allows head brewer Andy Kwiatkowski to continue to make the tasty Hitchhiker beer you have come to know, while also giving him room to make saisons and sours in a variety of wooden barrels and foeders.
We recently spoke with Andy to learn more about his background and what got him started in the craft beer industry.
What was your introduction to craft beer?
My Dad provided the introduction at an early age. As a kid we were always visiting local breweries when the first boom happened in Pittsburgh during the late 90s. He also was a homebrewer as well so he would brew and I would draw labels for his beers. When I finally became of age I naturally gravitated towards craft beer and started trying anything I could get my hands on.
How did you get started as a brewer?
A friend brewed a beer to commemorate his college graduation, a Rogue Shakespeare Stout clone. The beer was a favorite of mine at the time and I was so blown away he made a better version in the kitchen next door to me. After some reading and research I borrowed my Dad’s equipment and brewed my first batch on January 30, 2010. The process immediately grabbed a hold of me and I never looked back. I was fortunate enough to start brewing professionally in 2014 just prior to the launch of Hitchhiker Brewing.
What style allows you to be the most creative, and why?
Not brewing styles allows you to be the most creative. I used to be an all out BJCP, beer flavored beer kind of brewer trying to formulate everything within the guidelines given. That become very mundane and boring. I don’t want to be hemmed into a box, I want to create an experience unique to that beer. Most of what we brew can’t really be classified by the BA or BJCP and that’s just the way we like it here.
What was the first beer you ever brewed, and what did you learn from it?
The first beer I brewed was an IPA recipe from Charlie Papazian’s ‘The Complete Joy of Homebrewing’. It taught me my first off-flavor, it was phenolic and pretty gross all around. I quickly learned that cleaning and sanitation are two completely different things and how to do them properly. My first professional brew was Cobblestone Kölsch which taught me being a successful homebrewer doesn’t equate to being a successful professional and I would need to bust my ass to make beer at the quality level I desired.
Where do you see the craft beer industry heading in the next few years?
I think local brewers will continue to grow and thrive in their markets while larger brewers struggle to keep market share. As a result I think we will see a lot of tension and competition between them as everyone figures out how to stay relevant. We will see more and more large regional brewers open up taprooms in other markets in an attempt to connect with local consumers, as a result some small or lesser quality brewers will be squeezed out. I think consumer’s taste for innovation will continue and brewers will continue to create new styles and trends as a result. However we will start to see the pendulum will start to swing back to sessionable, easy drinking beers as some begin to grow tired of bigger, sweeter beers.
Describe what it’s like to be a brewer in Pennsylvania.
I am extremely fortunate to brew in state with so many talented breweries. I really think Pennsylvania is second to none when you compare it other states. Before the Eastern and Central parts of the state were driving the scene forward, now that Pittsburgh is coming on to the national scene so strong it is really a full court press across the entire state. Having so so many great breweries in your own backyard really puts the pressure on to at the top of your game and I am thankful for that.
What is the inspiration behind your beer names?
I absolutely loathe naming beers. It is usually a last minute thing and a massive struggle to land on something we all agree with and it is not already in use. I typically get inspiration for names from song lyrics or pulling some phrase out of something that was said by someone else. I keep a list and pop something on when it sounds good but usually when the time comes to use it we pull and audible because it’s stupid.
What is your favorite beer to drink right now?
Anything local right now. We are just stupid spoiled in Pittsburgh, I always want to try what my peers are up to. If I am not trying new things I am drinking Prima Pils or I’ll crack open a Banquet when I want to turn off the continual beer evaluation that goes on in my head.
What is the most important lesson you learned in the beer industry so far?
Complacency breeds mediocrity. It can always be better, doesn’t matter how quick cans sold out or how high your Untappd rating is. The second you become completely satisfied with a beer is the moment you become irrelevant. There are so many breweries now with someone who is hungrier, more technical, and better than you, you have to keep pace and constantly push yourself to new levels.
Thank you to Andy Kwiatkowski for talking with us! Make sure you visit Hitchhiker Brewing for all the latest beers, news, information and special events!
