Spring Hill Brewing

Spring Hill Brewing was started by Greg Kamerdze, who began brewing out of his kitchen in Bloomfield over 10 years ago. After refining his recipes and finding the perfect location in Pittsburgh’s North Side, he decided to expand his brewing efforts to a full-time operation.
Spring Hill Brewing opened July 2018, operating out of a former social club that was founded in roughly 1900. The Workingmen’s Beneficial Union (or WBU for short) was a community space for German immigrants and once housed a ballroom and a six-lane bowling alley. It closed in 1999 and suffered a lot of damage while shuttered. A three-year renovation has brought it back to life, and we are proud to be serving our fresh farmhouse ales out of the new taproom!
We currently brew beer on a nano scale, producing about 2 bbl or 60 gallons per batch. Brewing exclusively session ales using a mixed culture of lively and flavorful yeast strains, Greg likes mixing and matching different cultures to produce complex and unique beers that are typically 5% abv and under. We offer five flagships and three rotating seasonals — some are hoppy, some are sour, and some taste like a sourdough pretzel. What does that mean? You’ll have to come visit us for a taste.

Author: Dirk Jahn