‘Cheesesteaks and beer go well together.’ State College brewery adds food option

When John Schaffer and Lisa Harpster opened Antifragile Brewing Company in 2022 in downtown State College, they didn’t want to offer food at the brewery, calling it a “complexity” that they didn’t want to take on. But a year into the business, the two realized that patrons needed a food option. While the business allowed — and will continue to allow — outside food, many customers viewed bringing their own food to the brewery as an inconvenience, Schaffer said.

So in order to give customers what they needed, while also avoiding the complexity of a full bar menu, Schaffer and Harpster created Uncle John’s Jawns, which, as of April 2023, serves simple, local ingredients-focused cheesesteaks outside Antifragile Brewing Co. three days a week.

“We wanted to do something high-quality and that complemented the beer,” Schaffer said. “Cheesesteaks and beer go well together. It’s simple. We’re operating all outside, so we don’t need a big prep kitchen or a lot of space. It’s something we could execute and we have limited options.”

While Uncle John’s Jawns was inspired by Schaffer’s Philadelphia roots and the Philadelphia Eagles’ appearance in Super Bowl LVII, these cheesesteaks are as local as it gets. The rolls are delivered warm and straight from Gemelli Bakers on Fridays. The dry-aged, hand-picked beef comes from a butcher in Tyrone.

Sourcing ingredients locally is not just part of the Uncle John’s Jawns brand, but also part of the Antifragile ethos overall.

“We’re a small local business and we want to support other small, local businesses, but, I think, more importantly, we’re focused on quality without compromise,” Schaffer said. “For all the beer that we make ... we buy the best grain, the best yeast, the best hops, without worrying about the cost. ... You need great ingredients to make great beer. You also need great ingredients to make a great cheesesteak.”

Quality is definitely the focus over quantity when it comes to the Uncle John’s Jawns menu. When Schaffer said that the menu’s options are limited, he meant it.

“You can get onions or not. We didn’t want to take on more than we could execute,” he said. “As long as we only have an outdoor kitchen on our patio, that’s all we’re going to be able to do.”

Still, the limitations haven’t deterred hungry brewery-goers and Uncle John’s Jawns has already built a following outside the brewery.

“We’ve seen a really great response,” Schaffer said. “We see a ton of repeat customers that come in once or twice a weekend when we’re open. We really haven’t captured the student market in the brewery, but we’ll see a lot of undergrads come by and just get a cheesesteak and sit down and eat it or take it to go.”

One place where the options are hardly limited is in the actual brewery. Since opening a year and five months ago, Antifragile has produced 80 unique beers, with a constantly rotating draft list. So which beer should you order to go alongside your cheesesteak? Schaffer said there’s no wrong answer.

“All of them,” he answered with a laugh. “Beer is so particular to individual preference. If I were to say a smoked beer might go really well with a cheesesteak, someone may not like a smoked beer. If someone only drinks IPAs, if I recommend a stout or porter come wintertime, they may not like that. I think a lot of our beers are very flavorful and they stand out, flavor-wise, against the savory cheesesteak. ... If it’s what you like, that’s what you should have.”

For those on the lookout for the latest and greatest from Antifragile, though, Shaffer did mention the brewery’s recent release of its Oktoberfest, as well as an upcoming collaboration with Warwick Farm Brewing, a top-rated Pennsylvania brewery based in Jamison. Additionally, Antifragile began offering hard kombucha recently, naturally fermented and produced without the addition of hard seltzer.

Antifragile Brewing Company is located at 324 E. Calder Way in State College and is open 3-10:30 p.m. on Thursdays, 11:30 a.m.-11:30 p.m. on Fridays and Saturdays, and 1-8 p.m. on Sundays. Uncle John’s Jawns serves cheesesteaks on Fridays, Saturdays and Sundays, barring the business does not sell out. Schaffer plans to keep Uncle John’s Jawns open all year-round, as the brewery’s heated patio likewise stays open throughout the winter.