Staff Spotlight: Ally, the Brew Artist

We are excited to introduce our next Staff Spotlight - Ally, the Brew Artist! Ally has been bartending at Rosko's for about two years. She is a friendly and attentive bartender, and is also an amazing brewer! She graduated from the Penn College Brewing & Fermentation Sciences program last year, and brews professionally at our awesome neighbors, New Trail Brewing. She recently re-created her year-ending capstone brewing project at Rosko's. Goses are Red is a fruited gose, a sour beer made with raspberry puree, salt, and coriander to help balance the acidity. Learn more about Ally and the new beer release in the special Q&A below!

1. Tell us a little about yourself—where did you grow up, where did you go to school, and how did you end up in the area?

I grew up just outside of Bloomsburg, Pennsylvania, and graduated from Bloomsburg High School in 2019. My upbringing was rooted in agriculture, particularly farming and working with horses. After high school, I spent some time traveling and lived in both North Dakota and Maryland before ultimately returning home to the Bloomsburg area. I then enrolled at Pennsylvania College of Technology, where I discovered the brewing program. During my time in school, I worked at Bullfrog Brewery, where I found not only a curiosity for brewing but also a strong sense of community. That experience played a major role in my decision to stay in the area and pursue a career in the industry.

2. How long have you been working at Rosko’s, and what do you do there?

I’ve been with Rosko’s for almost two years!! 

3. How did you get into the craft brewing industry?

Like many people, I was first introduced to the craft brewing industry as a consumer. 

While working at Bullfrog Brewery during college, I developed a strong connection to the brewery environment. I saw firsthand how breweries serve as gathering spaces where people celebrate milestones, process grief, and build relationships. That sense of community really resonated with me.

I have heard brewing described as a combination of science, art, and a little bit of magic, and that has always stuck with me. Growing up, I was never someone who knew exactly what I wanted to be when I grew up, but I’ve always had a curious mind and a desire to create, and brewing to me is exactly that.

When I discovered the brewing program, it felt like the perfect intersection of those interests. It was the first time I truly felt a sense of belonging in a field of study, and it confirmed that this was the path I wanted to pursue. 

4. What attracted you to beer and beer culture?

What drew me in most was the sense of community. Beer has a unique ability to bring people together, whether during moments of celebration or more difficult times. That shared experience over a pint is something I find incredibly meaningful.

5. You are one of the leaders of the Williamsport chapter of the Pink Boots Society. How did you get involved, and what motivated you to help start the chapter?

The Pink Boots Society is a nonprofit organization dedicated to supporting, inspiring, and advancing women and non-binary individuals in the fermented and alcoholic beverage industries through education. I initially became involved out of curiosity, but quickly recognized the value of its mission. Along with my colleague/ fellow brewer Mia Allen from New Trail Brewing Co., we were motivated to start a Williamsport chapter because the nearest chapters were located in Pittsburgh and Philadelphia. Given the number of breweries in our region, we saw an opportunity to create a more accessible, centralized network. Our goal is to foster community, provide educational and networking opportunities, and support the growth of women and in binary individuals in our local industry, and to be able to give back to our community with events!

6. What is it like being a woman in brewing?

For me, being a woman in brewing simply means being a brewer and doing my job to the best of my ability. I don’t see myself as any different from my colleagues—I’m fully capable of performing the same work and contributing at the same level. It’s about skill, passion, and dedication to the craft.

7. What do you do at New Trail Brewing Company?

At New Trail Brewing Company, I primarily work in the cellar, where my daily responsibilities include beer transfers using a centrifuge to support shelf stability and achieve the desired clarity or haze. I’m also responsible for cleaning and maintaining tanks, dry hopping, harvesting yeast for the propagation program, and assisting with general equipment upkeep.

With current annual production around 60,000 bbls annually, the brewery operates in a fast-paced environment that requires strong attention to detail and efficiency. This role has provided valuable hands-on experience and a deeper understanding of the brewing process, particularly within a high-growth production setting.

8. Tell us about the upcoming release of “Goses Are Red.” What inspired it, and what can we expect?

“Goses Are Red” was originally my capstone project in brewing school, where I developed the recipe and brewed it on a 1bbl system at Penn College and presented it to a panel of industry professionals at the completion of the program. I chose the Gose style because it reflects both my past and current tastes in beer. When I first got into craft beer, I was drawn to sour styles; over time, I’ve developed a greater appreciation for traditional German styles. Gose is a traditional German sour beer originating from Goslar, known for its naturally saline water profile. Historically, the saltiness was balanced by souring the beer. This version features a balance of tartness and salinity, along with raspberry notes and a subtle reddish hue—hence the name!! 

9. What’s your favorite Rosko’s beer of all time?

It’s a tie between Una Más and the Dunkel.

10. What do you enjoy most about bartending at Rosko’s?

What I enjoy most is the direct connection with our customers. I value the opportunity to talk about our beers, explain the brewing process, and hear what brings people into the brewpub. It’s especially rewarding to see familiar faces and build relationships with our regulars.

We’ve created a true community-oriented atmosphere—one where I get to witness people celebrating milestones or simply unwinding after a long day. That sense of connection is what first drew me to this industry, and it’s exactly what we’ve built here at Rosko’s. Being part of that environment has also given me a clearer perspective on what it takes to foster a space like this, something I hope to carry forward in my own way down the line.

It adds a meaningful layer of fulfillment beyond just producing the beer.

11. What’s one fun fact about you that most people don’t know?

I worked on a dairy goat farm for several years during and after high school. Interestingly, many of the skills and lessons I learned there—especially related to cleanliness, consistency, and process—translate directly to brewing.

Thank you to Ally for all she brings to Rosko's! She's a great asset, hard worker, and fun to be around. Catch her behind the bar at Rosko's when she's not working hard at our friendly neighbor's brewery!