Breaker Brewing tastes success
EILEEN GODIN Times Leader Correspondent
PLAINS TOWNSHIP — After seven years of tinkering with recipes and per fecting their brew, the owners of the Breaker Brewing Company are ready to move out of a basement and set up shop in a former church.
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Beer Brewing
Chris Miller, left, and Mark Lehman stand in Miller’s garage where they brew 13 different kinds of beer for their Breaker Brewing Company which is found in taverns all over North Eastern PA. S.John Wilkin/The Times Leader
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A pint of Breaker Brewing Company Pale Ale. Chris Miller, left, and Mark Lehman stand in Miller’s house in Plains Township where they brew 13 different kinds of beer for their Breaker Brewing Company, which is found on tap at several taverns throughout Northeastern Pennsylvania.
S.John Wilkin photos/The Times Leader
Chris Miller of Plains Township and Mark Lehman of Hanover Township have poured much of their free time and effort to take a hobby of brewing beer first in Miller’s kitchen, then in his basement, to establishing a small business. The result is that the pair’s unique flavorful beers are now on tap at several area bars and restaurants and a growing demand for them to brew more.
That has led them to the next logical step, and it’s not Miller’s garage. They’re looking to expand their brewing capacity by buying and moving into a larger location with enough space not only brew more beer but also enough space so they can also open a restaurant and gift shop.
During their search for that optimum location, one spot has stood out to them: the former St. Joseph Church property at 783 E. Northampton St. in Wilkes-Barre Township. The property has two buildings on it, the former church and its school.
Sharing the same dream, Miller and Lehman said the former church will be renovated into a family oriented restaurant and gift shop whose atmosphere will be centered on the Wyoming Valley’s rich coal mining history.
“What I like to tell people is picture a fancy gift shop, like a museum gift shop, with a restaurant and brewery on site,” Miller said.
The former school will be used as the brewery giving them more room to meet their growing demands. The simple but sturdy structure of the buildings along with its central location and ample parking attracted them, Lehman said.
“We heard the property was going up for sale through some friends,” Lehman said.
The move to expand would give the two entrepreneurs the ability to meet requests for their product in two other eastern Pennsylvania markets.
“We had a lot of inquires from bars and restaurants in Allentown and Philadelphia,” Miller said. “But we need more space before committing ourselves.”
Looking around Miller’s small crowded basement, it is easy to understand the need for a larger space.
White bags of varieties of oats, wheat, and hops are stacked about 4-feet tall. A portion of the basement is divided into cooling and fermenting rooms, while a keg cleaner is on the opposite wall.
Their amber ales and darker malts are gaining popularity. Currently, they are providing their products to Elmer Suds in Wilkes-Barre and Grotto Pizza at Harveys Lake, to name a few.
The restaurant, they believe, is a natural transition and would be a welcomed amenity for the area. Lehman, a father of three, said the restaurant would be a family-oriented facility, which would offer creative foods as well as regular favorites for children.
The negotiations on purchasing the church building are ongoing, but Miller said it’s looking good. He said a closing could occur later this week.
Both Miller and Lehman are pleased with how their business, which started as a hobby, has grown. They attribute their recipe for success to hard work, thinking outside of the box, and determination. All, it should be noted, are traits of workers from the coal mining era.
The two longtime friends started their business in 2005 and took it to the commercial level in 2007, Miller said. It was not a simple move to make. Miller said filling out the necessary paper work with the Liquor Control Board combined with building a larger brewing system took about a year to complete.
Miller said their older system was a 55 gallon stainless steal drum system.
“We could not make enough with it,” he said. “Last summer we sold it and built this system.”
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Building everything themselves from their brewing system to the wooden keg tab, Miller and Chris rolled up their sleeves and built a larger 120 gallon tank system.
“We could make more with this but we do not have enough fermentation room, not enough cooling capacity. We really need to go with 140 gallon tanks and go with double brew days. Kind of step things up a bit to catch up with all the bars.”
Although their recipes are stored safely away, the guys were willing to share their recipe for success. Miller said they built what they needed instead of buying it.
For example, he said, the coolers use Lehman’s grandmother’s old air conditioners. With a smile he said he tweaked it and changed the controls, but it works.
“We even built the keg cleaner controls,” he said.
Lehman said everything was done in a non-traditional way.
“Brewing in these plastic poly tanks is not traditional,” Lehman said. “Lots of wineries use them. We thought, ‘let’s try it’ and put in the valves and wheels, and they work.”
Though their methods are untraditional, the names of their beers overflow with the region’s coal mining tradition. Malty Maguire, Olde King Coal Stout, Lunch Pail Ale and Anthracite Ale are just a few of the aptly named brews.