Here & Now Brewing Co Coming To Honesdale, PA In 2016

From Here & Now Brewing Co:

Honesdale, PA — Cheers to new beginnings. Karl Schloesser, Allaina Propst, and

Steven Propst will begin transforming the former Country Dawn into Here & Now

Brewing Company in early June.

Here & New will be a 7BBL brew café that crafts seasonal, local, and whimsical beers

that are primarily served on-site alongside creatively simple and well-prepared

foods. The focus will be on retail sales along with growlers to go. Down the line, if

laws allow, the brewery plans to expand with distribution to local restaurants,

including exclusive, custom beers.

“World-class beer for our hometown and whomever happens to be passing through.

That’s our mission,” says Karl Schloesser, lead brewer at Here & Now Brewing

Company. “We want to keep things fresh and exciting, give people a reason to come

downtown, and give people a reason to come back…to the brewery, to Honesdale.” 

The group behind Here & Now sees it as a hybrid of a farm brewery in downtown

Honesdale with a food truck in the middle. “We have these agricultural interests,

lots of friends who are farmers, and profoundly diverse interests in food, beer,

community, and culture” says Allaina Propst. “This is a way to bring everything

together and drive economic growth in our hometown and region.”

“A community disguised as a brewery,” jokes Steven Propst, brewer, mechanic, and

scientist at Here & Now.

Here & Now plans to have two beers on tap consistently. “Secret Epicenter,” is a

hoppy pale along with “The Dale,” a saison that evolves throughout the year. “Both

are homages to this place we call home,” says Allaina. “We all have a really strong

affinity for Honesdale, its history and its future. We feel its magic. Our beer and our

food will reflect that,” 

The brewery will round out its house taps with unique creations and seasonals.

“We’ll be crafting beers inspired by our surroundings and the ideas that float

through our heads,” says Karl Schloesser.

Here & Now plans to infuse local ingredients whenever possible. They have an off-

site hop farm, and will work with local beekeepers for honey and farmers for unique

ingredients. “We’re fiercely creative foragers in a way… everything from hops to

fruits and herbs to hardwoods is fair game,” says Allaina.

As for the food, it will be simple, but well prepared. Think pizzas, pretzels, and other

snacks made from spent grain; rolls, too, along with seasonal soups, and cheeses,

pickled veggies, and charcuterie.

Here & Now hopes to open its doors in early 2016. It has recently submitted its

federal application and has its PLCB application in the works. In the meantime, they

plan to offer a few tastings and pop-up appearances.

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