Post-Gazette Blogs

Southern Tier, brewed here

Brewmaster David Harries works in his new brewhouse at Southern Tier’s brewhouse on the North Shore.

We know the products of Southern Tier Brewing Company pretty well. After all, with the exception of Buffalo, Pittsburgh is Southern Tier’s best market.

But if you think you know Southern Tier inside and out — and you haven’t been to the brewery’s satellite brewpub on the North Shore — you don’t know as much as you think. Among those 30 taps are three that are exclusive to our Southern Tier … and there are more on the way.

For me, the prospect of Pittsburgh-exclusive has been the draw since Southern Tier announced its plans for the North Shore spot a year ago. For a long time, I’ve been envious of the folks in Portland, Ore., and the access they have to Fat Head’s beer at the satellite pub there that we don’t see here, and I was hoping for the same kind of fun at our Southern Tier.

And with the first three locally produced beers flowing, I think the outlook for that is promising.¬†Brewmaster David Harries — who spent time in the Lakewood brewery as well as working as a distiller at Wigle Whiskey — began with a few that could become staples: a clean golden ale, a silky oatmeal porter and an unfiltered IPA that A) definitely looks like it’s been filtered, a product of Southern Tier’s house yeast strain, and B) is a piney, resin-soaked West Coast old school IPA — a great counterpart to Southern Tier’s citrusy Nu Skool IPA.

Mr. Harries said that in addition to setting up a consistent lineup here — his goal is to have four locals on at all times — he’ll work with the brewers at the mothership in Western New York to experiment with styles or variations that might get big-brewery treatment later on. That kind of¬†freedom is the byproduct of working on a smaller system — 8.5 barrels versus 110 — and we should be beneficiaries.

What else should you expect from the brewpub? A warm appearance, excellent pub food, a selection of STBC swag — including black and gold branded items — and plenty of cold beer to go, in growlers, bombers and six packs.

And as anyone who has visited the pub since it opened in late January, you should also expect a crowd — it’s popular, and for good reason.

 

Post-Gazette coverage of Southern Tier’s North Shore pub: