This is a part of a continuing series of Q&As with members of the brewing community from across the US.
Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers, Sales Directors, QCQA Managers and others each weekend to help you get to know each other better in the industry and learn more to better develop your own brand.
Rory Mcclure, Brewing Manager, Neshaminy Creek — Croydon, Pennsylvania
BREWER: What do you feel have been new challenges in your position that have helped push you and make you better at your job?
MCCLURE: Rewriting SOPs and training co-workers has certainly improved my communication skills.
BREWER: Why did you enter the craft beer industry and what makes you love being a part of it and staying in it?
MCCLURE: My love for classic craft beers like Sierra Nevada Pale Ale, Allagash White and Anchor Steam Beer (RIP) drove me into this industry. I really enjoy the fine-tuning of both recipes and the production process, but I love the camaraderie that exists among a brewery team.
BREWER: What are some recent trends in brewing that you’ve tried or are excited about trying?
MCCLURE: A recent trend would be “milk tubes.” Before that, I would say cold IPAs. I’m not sure if it qualifies as a trend but I’m excited to make an Italian Pilsner.
BREWER: What was your business’s greatest accomplishment during the past year, and what are your goals for your brewery this year?
MCCLURE: Launching three different beers with Rita’s Italian Ice was our greatest accomplishment during the past year.
BREWER: What are some changes in the industry that you’ve observed in the past few years, and how has your business adapted to stay competitive?
MCCLURE: Fruited-hazy imperial IPAs have become a regular part of our brewing lineup. We’ve also opened a taproom in Dublin and added a permanent Biergarten to our production facility in Croydon.
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