MEET STEVE “THE ANIMAL” CAPELLI
A native of Langhorne and graduate of Neshaminy High School, Steve’s passion for craft beer has grown from his culinary background and shifted to brewing. After training at Le Cordon Bleu San Francisco and working at Hog Island Oyster Company, Steve spent a year at The Ritz in Philadelphia working with Kevin Spraga and then headed back to San Francisco to run Hog Island Oyster Bar. After working 10 years in the culinary scene, Steve joined the team at Neshaminy Creek Brewing. ”With cooking, you can at least try it that day or at least the next day, brewing on the other hand, you have to wait a much longer time in hopes everything went correctly during the process. You don’t get to add a pinch of hops or malt half way through the process if you don’t think it’s going to turn out correctly,” says Steve as he continues to home brew and come up with new ideas for certain styles that may end up in a Neshaminy Creek keg or bottle in the near future.