Sheetz Set to Release Project Vanilla Shteam Machine Cream Ale

Craft beer is made in collaboration with Evil Genius Beer Co.
Project Vanilla Shteam Machine
Photograph courtesy of Sheetz

ALTOONA, Pa. — Sheetz is releasing a limited-edition cream ale, brewed with its own vanilla cappuccino. Project Vanilla Shteam Machine will go on sale at 4 p.m. Friday at 58 Sheetz stores across Pennsylvania.

This is the second craft beer the mid-Atlantic convenience-store chain made in partnership with Evil Genius Beer Co., Philadelphia. The cream ale has a light vanilla flavor with subtle coffee notes and a delicate hop aroma, according to Sheetz.

  • Sheetz, Altoona, Pa., is No. 14 on CSP’s 2021 Top 202 ranking of c-store chains by size.

“We are excited to partner once again with Evil Genius Beer Company,” said Ryan Sheetz, vice president of marketing and brand at Sheetz. “Our first craft beer collaboration, Project Brewberry Muffinz, sold out in just five days. We anticipate similar customer demand for this limited-edition beer that will only be available while supplies last.”

Four packs of 16-ounce cans of Project Vanilla Shteam Machine will sell for $7.99. Each store will carry a limited supply, and the beer will not be restocked once sold out.

Sheetz has partnered with other breweries in the past to make unique, own-label brews. In September 2020, it partnered with Richmond, Va.-based Hardywood Park Craft Brewery to make Project Watt-Ahh-Melon Ring, a tart watermelon beer brewed with Sheetz’s watermelon gummy rings.

Members help make our journalism possible. Become a CSP member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Looking Up: Limited-Time Offers on the Rise

These deals continue to grow in all mealparts, Technomic reports show

Company News

Knowing Growing: QuikTrip Flexes in 2023

C-store chain celebrates 1,000th opening, opens 13th medical clinic, more


Get Creative in Foodservice to Thrive in 2024, Technomic Says

Report: Operators must lean into tech, menu and service innovation, take advantage of existing ingredients and resources


More from our partners