About Two Rivers Brewing Company
Owners Judy and Brad Nelson and Kathy and Troy Reynard have been friends for about 20 years. They have traveled the world together and wherever they go, they always seek out brew pubs, beer bars and local breweries. During one of their 2010 summer trips to Cooperstown, NY, while enjoying some locally brewed beer, someone said "You know, we should start a brew pub." Nothing came of the idea at the time, but later that year while on a 'dive bar tour' in Manhattan, Kathy said "F*** it, let's start a brewpub". This time the whole group got serious. After lots of research, multiple business plan drafts and a number of location scouting trips, the group bought the old Mount Vernon Hotel at a sheriff's auction in July 2011.
Two Rivers Brewing Company was born!
Josh Bushey-Head Brewer
Josh Bushey has been brewing professionally since 2008. He got his professional start working the bottling line at the Fegley’s Allentown Brew Works. His lack of complaining and ability to work hurt earned him additional responsibilities including the opportunity to make his own beers for the tap room. In the meantime Josh received his Associates in Brewing Science and Engineering from the Siebel Institute in Chicago. Josh then earned the spot as head brewer at the Bethlehem Brew Works and created some fan favorite IPAs
which continue to be produced.
In 2015, Josh took his talents to Easton to finish the brewery construction and to start FINALLY making beer at Two Rivers Brewing. Since that time he has produced popular hoppy beers and built an extensive barrel program. In 2016, Josh and Two Rivers Brewing received the Gold Medal in the Specialty Saison category at the Great American Beer Festival for their Six Fingers Sam Saison.
In his spare time Josh enjoys reading, spinning records, hiking with his wife Kim, and playing with his six rescue cats; Satchel, Django, Winston, Highbeam, Toby Meowguire, and Carlie.
Jeremy Bialker Executive Chef & General Manager
Josh Bushey Head Brewer
Growing up, arts and crafts were always a passion of Jeremy’s. He just never knew it was the culinary arts and craft beer culture that would become his true passion.
After graduating high school, he attended Tyler School of Art in Philadelphia with a focus in painting. Between his sophomore and junior year, he landed a summer job delivering food at a local Chestnut Hill eatery. He continued to work there for the next two years, moving his way up the ranks to lead line cook. That’s when he realized that maybe he had chosen the wrong art field.
He continued to work in the Philadelphia area for the next few years and eventually moved back to Easton. He worked at the Starfish Brasserie under Chef Dick Barrows, ran the kitchen at Porters’ Pub, and was Chef de Cuisine at Vintage Restaurant under Chef Mike Pichetto.
In 2011 he was approached to design everything culinary for the kitchen at Two Rivers Brewing Company. Nearly five years later, he’s truly found his niche in the Easton restaurant community.
Jeremy has received many accolades as Chef at Two Rivers Brewing Co. He’s been fortunate enough to win many of the local culinary competitions including the Gastric Garlic competition at Easton Garlic Fest, Pearly Baker’s Chili Cook-off Judges Choice winner, 3rd and Ferry Clam Jam Chowder winner two years in a row, and first place for both people’s and judge’s choice at the March of Dimes Signature Chef auction, as well as placing in other area events.
He is also, very active with the Easton Farmer’s Market, where he has taught classes and has done countless culinary demonstrations. He has worked as an interim professor at Northampton Community College, as well.
When he is not managing at Two Rivers, he can usually be found in park or restaurant with his wife Sarah, and two young boys, Jameson and Benjamin.