John Stemler

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What’s your current position at your brewery, and how did you get started in the craft brewing industry?

I’m the brewmaster at Free Will Brewing Company [in Perkasie, Pa.]. I fell in love with the science and art of making beer and decided it was the best fit for my skill set. I opened Free Will in January 2012 with Dominic Capece.

What’s new at Free Will?

We have more than 1,100 bbls of sour beer in our underground aging cellar. We use various containers to age including second-use liquor/wine barrels as well as foudres from Europe. We utilize two seasons for spontaneous fermentation as well as inoculation for our sour beers. Oh, and we also have a clean beer program that fuels the expansion of the cellaring program.

What’s the best part of being a part of the craft brewing community?

Watching our company and employees grow.

Name a favorite food and beer pairing.

Drie Fonteinen Intense Red and Cool Ranch Doritos.

What’s your biggest accomplishment unrelated to your job?

Raising three children.

What’s your favorite beer that your brewery does not produce?

Anything by Drie Fonteinen.

What’s the most memorable travel destination at which you’ve had a chance to sample the local beer?

Belgium; no explanation required.

What do you like to do in your time away from the brewery?

Spend time with my wife and children.

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