Colts Neck’s Source Brewery continues to grow after five years


By:  | October 21, 2024 Colts Neck

 

 

By LiliAnn Paras

 

 

If asked to describe all that Source Farmhouse Brewery has accomplished in five short years, the answer simply would be, “Wow!”  

 

Source set out to deliver an unforgettable beer drinking experience and that is just what visitors can expect. Phil Petracca, Keri Petracca, and Greg Taylor opened Source in 2019, after a series of twists and turns. It all began when Phil, the quintessential entrepreneur, invented Fizzics, a device that converts standard cans or bottles into Nitro-style tap-poured beer. His ambitious marketing of Fizzics led to an auspicious meeting with Taylor; a successful stint on Shark Tank; and their eventual brewery ownership together. What began as a humble garage-brewing operation of five-gallon batches developed into production of more than 300 gallons at a time, with generally 30-plus different beers on tap. Running one brewery in Colts Neck expanded to a second in Fishtown, Philadelphia in 2021, with a third underway in Manayunk, Philadelphia, their biggest undertaking yet.

 

It all kicked off with the Colts Neck location, in large part due to their vision to create a unique physical space. They recognized the potential in what could be politely described as a farmhouse “in very rough condition.” As Phil described it, “We found this 130-year-old barn and it looked like it would fall down. But we fell in love with it and are proud of what it is today.” I toured the farmhouse with Taylor before the renovations began, and as he enthusiastically explained the plan, I inwardly marveled at his optimism and confidence. I was amazed when I saw they had done it. I could not believe the two-story building — with its inviting, friendly farmhouse ambiance, outdoor deck, biergarten, and sprawling grounds — was the same space I had walked through. Source preserved the original silos, a now iconic feature and a fitting nod to the agricultural roots of the town. Visitors are treated to what Phil calls the beer-drinking trifecta: great beer, great environment, and great staff.

 

These short five years in business have yielded many changes. CM revisited the owners to hear about their take on where they started, where things stand now, and what lies ahead.

 

THE EARLY DAYS

 

Phil did not have a traditional path to brewery ownership. He spent 20 years in the tech field and developed Fizzics, a technology focused on dispensing beer at home. Little did he know how Fizzics would alter the trajectory of his life. Marketing Fizzics resulted in a chance meeting with Taylor, who was a brewer in Easton, PA. Greg liked what he heard and asked to join Phil in the Fizzics business. Phil and his then partner appeared on Shark Tank, and received a $2 million deal from Mark Cuban and Lori Greiner. Lori was influential in getting Fizzics into Bed Bath and Beyond and Phil appeared with her on QVC several times. “In minutes, we would sell out of all the products we had. Lori was an amazing Shark and businessperson to work with, and I’m grateful for her support and friendship. But I decided that I would follow my true passion, the beer,” Phil explained. “On my exit from Fizzics, I asked Greg to join me in a new venture, and he was right behind me.”

 

Taylor is an advanced-level beer Cicerone (comparable to a wine sommelier) and his path was a bit more straightforward. He studied business management at Penn State and later enrolled in the Siebel Institute of Technology in Chicago, the oldest brewing school in the US. He received his master brewer’s degree at the Doemens Academy in Munich, Germany, and began brewing in Easton shortly thereafter. “I was fortunate enough to do some traveling throughout Europe and got a taste of some world-class beer that shocked my senses and opened my eyes to the possibilities of what beer could be,” Taylor recounted. “I was instantly bitten by the curiosity bug that ended up sending me down the craft beer and brewing rabbit hole that I am still delving deeper into each passing day. I’m glad I was working the day Phil came to Easton!”

 

THE IDEA FOR SOURCE

 

Their initial investigation of craft breweries in NJ revealed there were gaps ripe for filling. “We wondered, ‘What is this area missing?’” Taylor said. “We noticed that most breweries in the state were located in industrial warehouses or strip malls and there were no breweries in this area. Only a few were kid-friendly, and fewer had any accommodations for dogs.” As a result, family and balance became a focus at Source. The first-floor taproom welcomes families with children, the second-floor mezzanine and rooftop terrace are reserved for adults, and the beer garden and grounds are open to all, including dogs.

 

Phil elaborated on the genesis of their priorities. “We have visited amazing breweries not only in the US but around the world. The lasting impressions had common denominators: a focus on ‘beer first,’ community, and locally sourced ingredients. Colts Neck was at the top of our list based on the strong agriculture backbone and access to local farmers in close proximity for sourcing ingredients to incorporate into our beers. We also have the ability to donate our spent grains to local farmers for a completely sustainable business.”

 

ATTENTION TO DETAIL

 

“Beer to us isn’t just flavor and aroma in a vacuum. I can’t separate my favorite beer drinking memories from the places and details of the surroundings of where I was when I was drinking them,” said Taylor. Phil agreed. “The design of our draft system and the overall curated experience was influenced by our past study of the way the body perceives texture, aroma, and flavor. Every single beer is poured in its own curated glassware, at its designated temperature, carbonation level, and most importantly the ideal amount and density of the foam.” Phil also noted that although they brew in a 19th-century barn, they are a state-of-the-art facility.

 

Taylor weighed in on his process of crafting the beer. “I typically envision the flavor profile I’m looking for in the finished product and then work backward to put all the pieces together. We focus on four main categories of beer at Source: Lagers, IPAs, Farmhouse styles, and Stouts. There are many people trading up from mass-produced, commoditized beer to local craft beer every day, and we want our community’s experience at Source to be positive to help encourage that trend.”

And it is refreshing to know they are true advocates for independent breweries in general.  “We want all of the other breweries in the area to do well so we can all collectively elevate the craft in New Jersey,” Taylor emphasized.

 

FIVE YEARS AND COUNTING

 

And how do the owners now feel about the path they are on? Taylor summed up the experiences of a half-decade. “Never a dull moment! Wearing lots of different hats, complex problem-solving, never-ending maintenance projects, planning for growth, and keeping new and exciting beers coming out week after week.”

 

They faced many changes along the way. Perhaps the most unexpected change was the pandemic, which forced a taproom shutdown. Source adapted by canning all the beers, a process they continue to this day. They are grateful that customer demand persisted and they were able to pivot and sell beer on-line for pickup. A very welcome change came about through revisions in NJ laws which now allow breweries to host more events and to offer food trucks on premises.  “Alcohol reform has been a long time coming. It’s always good to have more freedom and legal parity with our neighboring states,” Taylor said. 

 

Upon opening five years ago, an optimistic Phil reflected, “We live beer. We put people and beer before profits; if we do a good job, the latter will come. The support has been amazing and we are truly grateful.” 

 

Source Farmhouse Brewery is located at 300 Rt-34 in Colts Neck. Go to SourceBrewing.com for more info.

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