Pittsburgh’s diverse and growing craft alcohol scene is a testament to the city’s innovative spirit. Known for its steel industry roots, Pittsburgh has transformed into a dynamic hub for craft breweries and distilleries, attracting discerning connoisseurs from near and far.
The craft beverage movement here is about more than beer. It encompasses artisanal spirits, ciders, and meads, reflecting the city’s commitment to quality and creativity.
With over 50 craft breweries and numerous distilleries, Pittsburgh offers a plethora of unique flavors and experiences. One such option can be found at Jackworth Ginger Beer, Pennsylvania’s first ginger beer brewery and one of only a handful in the United States. Co-owned by Jack Smith and Tyler Lewis, the bar and brewery are located at 6615 Hamilton Avenue near Bakery Square in Larimer.
Jackworth opened its doors to ginger beer enthusiasts in May. However, Smith said he had tossed around the idea for nearly a decade before he and Lewis decided to go all in and pursue it. Smith’s background is in bartending, so he knew there was a need for quality ginger beer in Pittsburgh. “Before prohibition, ginger beer was pretty popular,” said Smith. “It’s a concept we’re working hard to reintroduce.”
The partners saw the need for ginger beer in the Pittsburgh region based on what’s happening in the craft breweries and distilleries marketplace locally and nationally. Lewis said their ginger beer is coming to the market at a time when a lot of people are moving away from beer. “A lot of new drinkers are reaching for something different,” he said. “The craft beer market has decreased over the past few years. Cider and seltzer have kind of plateaued. Canned cocktails and RTDs (ready-to-drink) are the new craze. And we think alcoholic ginger beer is going to be one of the next big things.”
Their flagship product is an alcoholic ginger beer, naturally fermented to a 5 percent alcohol-by-volume (ABV). They also offer a nonalcoholic version as a stand-alone beverage or a vibrant addition to any cocktail.
“The Moscow Mule is a traditional cocktail, so every bar needs a ginger beer to make it,” said Smith. “And we make the freshest ginger beer I’ve ever had. We use organic ginger from Peru, cane sugar, lime, and water—very simple.”
For adventurous Pittsburghers who like to spice things up a bit, Jackworth brews a spicy version of its nonalcoholic ginger beer that’s infused with a touch of habanero. “It makes a really good cocktail when mixed with tequila,” said Smith.
Jackworth does more than brew its unique concoctions. Locals and out-of-town visitors can enjoy the full bar experience at the brewery. They serve a variety of cocktails in addition to their own products. Because they have a manufacturer’s liquor license, they can only serve Pennsylvania beer, wine, and liquor. While they don’t have a kitchen, Jackworth partners with local chefs and food trucks to bring a variety of food to its patrons on the weekends. “We don’t plan to ever include an on-site kitchen,” said Lewis. “We’re really good at making ginger beer, so we’re going to stay in our lane and just do that.”
In terms of distribution, Jackworth products are in over 40 different bars, restaurants, and distributors. This fall, they’re collaborating with another local distillery, Maggie’s Farm Rum, to produce Fireside Mule, a limited-release canned Mule cocktail that uses Maggie’s spiced rum and Jackworth’s nonalcoholic ginger beer. “We plan to make at least 3,000 cans for this limited release,” said Tim Russell, founder of Maggie’s Farm Rum.
Maggie’s is perhaps America’s most awarded rum. Unlike Smith and Lewis, Russell got into rum making when he grew tired of the 9-to-5 grind and wanted to go into business for himself. “I thought about opening a brewery—this was about 13 years ago when I started planning. Right around that time, Pennsylvania updated its laws about distilleries to allow them to sell directly to consumers instead of only wholesale. Once those archaic laws changed in 2011, things improved.”
He didn’t want to compete with Wigle Whiskey or Boyd & Blair—two other local distilleries—so Russell said he opted for rum. It was also economical to make. “To this day, we’re probably one of the only, if not the only, dedicated rum distillery in Pennsylvania,” he said.
Maggie’s original location in the Strip District opened in the fall of 2013. It’s a cocktail bar and production space. However, they ran out of room quickly, said Russell, prompting him to open a second location in Upper St. Clair. He bought a warehouse in 2023 and renovated it into a distillery and restaurant. It opened in late December 2023. While the original site still serves cocktails, it no longer produces rum. Adding a restaurant at the second location just made sense, said Russell. It serves a variety of foods suitable for the whole family.
Rum is the only type of alcohol that Maggie’s makes. “We don’t want dozens of brands because it muddies our story,” said Russell. “Right now, we have a dozen types of rum. Periodically, we’ll do seasonal or special releases, like the one with Jackworth. But these are only available for a limited time.”
Maggie’s special release products come out on Black Friday, said Russell. “And we have an online pre-sale on Thanksgiving night, where the rarest items tend to sell out right away.”
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