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.
Ryan Seiz, Brewmaster & Marketing, Warwick Farm Brewing — Jamison, Pennsylvania
BREWER: What inspired you to start your brewery, and how has your original vision evolved over time?
SEIZ: I spent several years traveling the country playing baseball, and instead of going out to bars after games, I always searched for whatever local breweries were nearby. This was during the 2014–2015 brewery boom, and I fell in love with how each place had its own personality. Those experiences planted the idea that I wanted to build something similar one day. Our original vision was simple: make great beer and create a space people genuinely want to spend time in. Over time, that vision has evolved into something much larger — an immersive destination on our 22-acre farm that offers beer, community, and now spirits. We’ve grown from a small brewing operation into a full craft experience.
BREWER: What has been your most successful strategy for navigating challenges like rising ingredient costs or economic downturns?
SEIZ: Strong supplier relationships have been critical. We’re in constant communication with our partners and shop around when needed — without compromising quality. Working directly with hop farms has also given us flexibility on pricing and guaranteed access to the hops we want. Our annual trip to Yakima has played a huge role in securing those connections.
BREWER: In the face of an evolving craft beer landscape, what significant changes have you noticed, and how has your brewery adapted to remain relevant?
SEIZ: The breweries that thrive today tend to excel in three areas: great beer, engaging marketing, and a memorable customer experience. One major shift is that customers rarely give breweries a second chance anymore. With so many options available, they don’t need to. The days of drinking in an industrial park while staring at a concrete wall for $8 a pint are over. That’s why we built Warwick Farm Brewing as a destination. Our 22-acre property creates an experience that’s unique. We constantly track data to see what styles are trending and curate our beer portfolio around what works best for our environment — especially lower-ABV options so guests can stay longer and enjoy an extra pint. We’ve also launched a full spirits program with a strong focus on Whiskey, which has already become an exciting and successful new revenue channel.
BREWER: What are you sipping on right now from your brewery that you really enjoy?
SEIZ: I always find myself going back to Warwick Wit. It’s been a top-three seller since Day 1. We brew it with fresh orange zest and uncracked coriander, which gives it a super refreshing profile.
BREWER: What trends in the craft beer industry do you think are worth investing in over the next few years?
SEIZ: Low-ABV beer with thoughtful adjuncts is having a moment. After years of breweries pushing extreme adjuncts — marshmallow, cream cheese, and everything in between — we saw a correction where people avoided them altogether. Now, customers seem to want balance: classic beer styles with a subtle twist. That’s where the opportunity is.
BREWER: How does a typical day in your role look, and how do you balance operational demands with fostering a positive team environment?
SEIZ: My day starts by checking in with our brewers to see what’s on their schedule. From there, I move into recipe development, marketing, and anything we can improve across the business. Maintaining a positive work environment is non-negotiable. We never want our brewhouse team to feel overextended, so we don’t brew on weekends. On slower days, we’ll head to a local pub together — something small that goes a long way for team morale.
BREWER: Are there any recent accomplishments you want to tout, and how will they improve your business going forward?
SEIZ: Like it or not, Untappd matters. It’s one of the best tools we have for understanding how customers perceive our beer and brand. We’ve had beers that won Untappd awards, and they clearly move faster. That data helps us fine-tune recipes, labels, and future releases.
BREWER: What have you found to be the most effective way to handle customer feedback, both positive and negative?
SEIZ: For negative experiences, we always try to speak with the person face-to-face or at least over the phone. Handling issues online tends to escalate things. We know our brand won’t be for everyone, and that’s okay. For positive feedback, we make sure people know how much we appreciate it. Gratitude goes a long way.
BREWER: What first drew you to the industry, and what keeps you passionate today?
SEIZ: I love that beer brings people together. Every day, we see people from all walks of life come to our farm to share a pint, and that sense of community is what keeps me passionate.
BREWER: What’s one piece of advice you’d give to new managers stepping into a role like yours?
SEIZ: Be confident. If you’re not confident in yourself, your team won’t be confident in you. If you don’t know something, don’t fake it — go learn it. Get to know each employee as an individual; everyone responds to situations differently. And take your team out for a beer once in a while. It does wonders for morale.
