2015 Fall Edition by Draught Lines

Craft BEER

FINDS A New MATE:

ASIAN FOOD

draught lines fall issue 2015

A Chiller FOR YOUR thriller: BEER AND

BREWING MILESTONES

4 CRAFT

breweries

CELEBRATE

20 YEARS

A MOVIE

JAMIE QUELI

FORGOTTEN BOARDWALK BREWING COMPANY

NOW AVAILABLE IN PHILADELPHIA

SESSION IPA Enjoy in the Fall Tailgater Mix Pack!

draught lines fall 2015 ON THE COVER: Jamie Queli of Forgotten Boardwalk Brewing Co.

contents 10 BREWING MILESTONES

FOUR CRAFT BREWERIES CELEBRATE TWENTY YEARS OF DRINKING HISTORY

15 THE BOOKSHELF BEER LOVER’S MID-ATLANTIC: BREWERIES, BREWPUBS, & BEER BARS BY BRYAN J. KOLESAR

16 JAMIE QUELI OF FORGOTTEN BOARDWALK BREWING COMPANY GETS DRAUGHTED 26 A CHILLER FOR YOUR THRILLER BEER AND A MOVIE

Editor in Chief Maryanne Origlio

Contributing Writer Julie Kovaleski

Art Director/Photographer Loren Leggerie

Senior Editor Maureen McCoy

Contributing Writer Meredith Rebar

Art Director/Photographer Michael Kuchar

Guest Writer Danya Henninger

Mark Your Calendars Newtown Beerfest | Newtown, PA September 19, 2015 - Newtown Stocking Works Complex Sly Fox Can Jam | Pottstown, PA September 26, 2015 - Sly Fox Brewery King of Prussia Beerfest Royale and Donnerstag Happy Hour | King of Prussia, PA

A Few Words From The Editors...

Dear Beer Aficionados, When this edition of Draught Lines rolls off the press, many of us will be desperately trying to hold on to summer. Yes, according to the calendar it’s still summer, but the days are getting noticeably shorter. Television commercials remind us that it is Back to School time and the supermarkets are stocked with Halloween candy and orange boxes of gingersnap cookies – a sure sign that our diets are about to undergo a seasonal adjustment.

October 1, 2015 & October 3, 2015 - Outdoors at The King of Prussia Mall Kennett Brewfest | Kennett Square, PA October 10, 2015 – South Broad Street, Kennett Square Conshohocken Beer Festival | Conshohocken, PA October 17, 2015 - A.A. Garthwaite Stadium

For more information about these events, and others visit our website: www.origlio.com

For an electronic version of this publication, visit: www.origlio.com Like us on Facebook facebook.com/draughlines Follow us on Twitter @draughtlinesmag Follow us on Instagram @draughtlinesmag Check us out on YouTube youtube.com/draughtlines

draught lines

3000 Meeting House Road, Philadelphia, PA 19154

The subject of our cover story, Jamie Queli, understands the angst that goes along with saying good-bye to summer. But she found a way to combine her love of beer and her childhood memories of magical days spent at the Jersey Shore into a business. Queli is the founder of Forgotten Boardwalk Brewing Company located just across the river from Philadelphia in Cherry Hill, New Jersey. The beers that she and Brewmaster David Bronstein produce evoke the history, sights and smells of a time and place that dwell in our mind’s eye. After just one sip of Funnel Cake, a cream ale made with Madagascar vanilla beans, you’ll know what we mean. There is something wonderful though about the fall season and beer: the abundance of world-class Oktoberfest beers, a renewed interest in all things pumpkin and apple – as in spiced beer and hard cider. These palate pleasers help make the transition of seasons easier, not to mention tasty. That’s just a sampling of what we’ve assembled for your reading pleasure. Hopefully you’ll find a few moments to lose yourself in the stories and imagery in this edition of Draught Lines. Think of it as an opportunity to extend your summer vacation, even if it’s only by holding on to a state of mind. Cheers,

The Draught Lines Editorial Staff

INTRODUCING

AVE EVIEWS

Woodchuck Spiced Squash and Cider Soup Ingredients

3.9%ABV Session Sour Light & refreshing from weyerbacher

#PuckerUp

3 Tbsp. butter 2 medium onions, finely chopped 1 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. ground ginger Pinch of clove 2 cloves garlic, minced 2 cups cooked, mashed winter squash (or a 14 oz. can of pumpkin) 12 oz. bottle Woodchuck Amber Hard Cider 2 cups water or chicken broth, plus additional for thinning 1/4 cup dry vermouth 1/2 cup sour cream or yogurt 1 tsp. ground chili powder Tortilla chips to accompany

Preparation Melt butter in a small nonreactive kettle or large saucepan over medium-low heat. Add onion and cook, stirring occasionally until very soft and caramelized, about 25 minutes. Stir in spices and garlic, cook 1 or 2 minutes more. Stir in squash, Woodchuck Hard Cider, water and vermouth. Cover the pan and cook 35 to 45 minutes or until flavors are well blended and onion is very soft. Puree the soup in a blender or processor and return to the pan. Reheat, adjust salt to taste, and stir in additional liquid if necessary. Divide the soup among heated bowls and top each with a dollop of sour cream. Sprinkle on the chile powder and serve with tortilla chips. - Recipe courtesy of woodchuck.com

BEER REDISCOVERED

Green Flash West Coast IPA

Dave Brinlee

Certified Beer Server and Origlio Beverage Sales Representative

Although he’s never really met a beer he didn’t like, Dave Brinlee of Origlio Beverage is a big fan of IPAs. “I’d say 90% of my fridge is filled with them,” he says. “IPAs are very versatile and they work well in almost any situation. Whether pairing with food, or sitting on the patio relaxing with friends, you can always find an IPA to fit the bill.” After the release of their game-changing West Coast IPA in 2002, San Diego-based Green Flash Brewing Co. developed a loyal following of craft beer lovers. Brinlee is one such fan who has a special affinity for their West Coast IPA. “Green Flash is one of my favorite breweries. They just don’t make a bad beer. Grab anything with a Green Flash label on it and you won’t be disappointed. That being said, they struck gold with their IPA – it’s awesome.”

4.0% ABV

West Coast IPA, the original hop monster that put the brewery on the map, was made with Simcoe, Cascade, Centennial and Columbus hops and had an ABV of 7.3%. The beer was reformulated in 2013 as a double IPA, with an amped up ABV of 8.1%. “When I first heard that the brewery was going to reformulate the beer, I wondered why they would retire one of their highest rated staples,” said Brinlee. “But after I tried the new version, I was happy they did. In typical Green Flash fashion, the beer is full of hops, but you are able to distinguish the flavor profile of each, and that makes it something special.” The change also allowed the brewery to add some great beers to their portfolio. “Soul Style now fills the IPA spot in the lineup and it’s a great beer as well.”

6.5% ABV

“With all the new beer that is constantly coming into the market, people are always looking for the newest, coolest thing,” said Brinlee. “But I always tell people that just because it’s new doesn’t make it better. I think a lot of the beers that pioneered the industry slip to the back of people’s minds. But, when they are reminded about beers like this one, they often say things like, ‘I totally forgot how good this is.’ I love to nerd out and discuss a beer like West Coast IPA with someone who appreciates it as much as I do.”

8.1% ABV visit

W.COM E R B H S EENFLA

Dock Street Brewer Vince DesRosiers Taps Wu Tang Clan to Create a Totally Funky Beer 8

www.origlio.com

veryone went crazy for Walker, Dock Street’s beer made with roasted goat brains, released to coincide with the premiere of The Walking Dead. Now, social media is buzzing about their newest project, focused specifically on the fun side of the little microorganisms that produce the alcohol in beer… yeast. At Dock Street Brewery in West Philadelphia, a golden saison ferments in a red wine barrel. These days with the rise in popularity of both barrel-aged and sour beers, that seems pretty typical. Only this barrel has a steady stream of music by the Wu-Tang Clan, blasting through a specially designed speaker system. For six months, the barrel will vibrate to the sounds of over 500 different songs from a carefully curated Spotify playlist. Vince DesRosiers, head brewer for Dock Street says, “There are a lot of music and beer crossovers that have been released. Music is a great springboard to build a recipe, and the inspiration from the music can lead to something special in the beer. I grew up in a very musical family and it is fun to combine my two passions in this weird, fun way. There is science behind it, but it all comes down to how the beer tastes.”

Dock Street tasting room and kitchen

When aging beer, brewers have to consider such things as fermentation temperature, duration and type of wood. Music was never a factor. At least until DesRosiers began thinking about a tonguein-cheek way to marry his love of music with making beer. “It started as joke,” he explains, “and then we wondered if the bass would cause enough vibration to move the yeast around [in the barrel] and create some different flavors during fermentation.” DesRosiers then discovered that there is some real science behind “good vibrations” and beer making.

According to Sandor Katz, author of The Art of Fermentation, centuries ago, beer fermentation rituals included exposure to drumming and noisy festivals. In that spirit, Will Meyers of Cambridge Brewing Company brewed a beer called “Om” which was stimulated by the sounds of tuning forks during the fermentation process. The technique used to create the affectionately named, Old Dirty Barrel is legitimate, and Dock Street has a good chance of proving that musical stimulation can help produce a great beer. Aleksandr “Sasha” Certo-Ware of Dock Street isn’t sure what the outcome will be, but he’s willing to make an educated guess. “We’re not quite sure to be totally honest. Yeast is a living organism and it reacts to the environment around it. Certainly I think there’s sound science in vibration and the experiment here – I think it will absolutely have an effect on the organism.”

Dock Street Brewery

The beer, Ain’t Nothin’ to Funk With, will be released in early October, complete with a special release party at the brewery featuring Kung Fu movies and brewery tours, and of course, the sounds of Wu-Tang Clan will be pumping. Stay tuned, “Masta Brewa” DesRosiers already has his sights set on the next music series release fermented to the hip hop sounds of Run The Jewels.

Wu-Tang barrel

• It’s no secret that Dock Street Brewery loves their neighborhood. They are taking that love to a whole new level by culturing naturally occurring yeast and bacteria from the area to produce a new beer! • Michael Soo, a PhD student at the University of Pennsylvania and avid homebrewer, is heading up the search for a West Philly sour culture for a special brew to be made at Dock Street Brewery. • Taking samples from Clark Park, tree-lined City Avenue and the brewery, Soo is hoping to create unique strains of Lactobacillus and Brettanomyces that share the same upbringing as The Fresh Prince. Pictured on left: Michael Soo and Sasha Certo-Ware

The Dock Street crew from left to right: Brewer Vince DesRosiers, V.P. Marilyn Candeloro, owner Rosemarie Certo and Sasha Certo-Ware

www.origlio.com

Brewing Milestones

Four Craft Breweries Celebrate Twenty Years of â&#x20AC;&#x153;Drinkingâ&#x20AC;? History

This year Allagash, Dogfish Head, Heavy Seas and Weyerbacher are all celebrating 20 years of innovation with special brews, perfect for an anniversary toast. 10

www.origlio.com

In 1995, eBay went live. That very same year, Buzz Lightyear and Woody came to life in the hit movie Toy Story. With much less fanfare, four craft breweries opened for business. If you can stand another cinematic reference, opening a craft brewery in that era was considered “Risky Business”. Thankfully the founders of these iconic breweries pursued their passion and in doing so, changed the way people think about beer. With the release of their 20th anniversary beers to mark this milestone, we thought it was the right time to stop and smell the hops, so to speak. If you can’t be nostalgic over an anniversary beer, when can you?

Allagash Brewery

Portland, Maine

Rob Tod hates being bored, a trait that has propelled his Portland, Maine brewery into the craft beer stratosphere. A big fan of Belgian beers, Tod never even considered visiting breweries in that country before launching his own brewery. He wasn’t interested in copying the Belgians. He only wanted to take inspiration from their techniques and play around with them until the Belgian-style beers he produced were unmistakably his own. Like Curieux, his first foray into barrel aging. Tod took his award-winning Allagash Triple and placed it in Jim Beam Bourbon barrels for eight weeks. That’s how the liquid becomes Curieux, a beer with coconut and vanilla notes, and a soft hint of bourbon. The taste is sublime. And that’s no exaggeration. “We keep trying to do our own thing,” Tod said on a recent trip to Philadelphia. “When I made our first beer, Allagash White [a Belgian-style wheat beer], not too many people wanted it. It was different, cloudy and spicy. But it was important for me to make something I was passionate about. And why build a brewery and make something people can already get?” Fluxus 2015 is the beer Tod created to celebrate the brewery’s 20th anniversary. The name is Latin for “continuous change” which couldn’t be more appropriate given his penchant for exploring new techniques and ingredients. Fluxus is brewed each year to commemorate the anniversary of Allagash’s first beer sold in 1995 and of course, the recipe changes annually. This year’s version is a strong golden ale brewed with pilsner malt and a large portion of local maple syrup added to the kettle. After fermentation with a Belgian-style yeast strain, it is dry-hopped with two experimental hops, 06277 and 06297 imparting aromas of strawberry, pineapple and lime. The finish is balanced with a dry malty character. For every bottle of Fluxus sold, $1.00 is donated to a scholarship fund for pediatric nurses at the Barbara Bush Children’s Hospital in Portland.

Dogfish Head Brewery Milton, Delaware

“We are trying to explore the outer edges of what beer can be,” Dogfish Head’s Sam Calagione said a few years ago to a group of fans who had assembled at a bar in Philadelphia to meet the man who created 60 Minute IPA. Calagione says 60 Minute is a beer geek’s session beer and it is so named because it is continuously hopped for one hour, insuring that the full flavor of the hops is not lost during the brewing process. Dogfish Head Brewery earned its beer chops by brewing “off-centered ales for off-centered people” like Kvasir, which is part of Sam’s Ancient Ale Series. Working with Penn professor Patrick McGovern, Calagione developed the recipe from chemical, botanical and pollen traces the two men found in a 3,500 year-old Danish drinking vessel. The vessel was discovered in the tomb of a leather-clad women who was probably a priestess or high-class dancer. Kvasir, which is currently available, is made with toasty wheat and berries that impart a pungent tartness. The hops are balanced by honey and birch syrup. Yes, it’s unusual and different, but that’s the point. If you don’t care to be that adventurous, Dogfish Head’s most popular seasonal, Punkin Ale has already hit the shelves. Once the nation’s smallest brewery, Dogfish Head is known for extreme, high-octane beers like 60 Minutes’ massive sibling, 120 Minute IPA. [Editor’s note: This beer isn’t produced that often, but they recently made a batch, so if you are lucky, you might just find some in the area.] It is continuously hopped for you guessed it, 120 minutes. This deceptively smooth and balanced beer boasts 18% alcohol. That is a big number. And speaking of numbers, Dogfish Head’s anniversary beer is called Higher Math. It’s an American Strong Ale and one of the strongest beers ever made. Its ABV comes in at 20%! Higher Math is fermented with cherries and aged on cocoa nibs. It is due to be released in October. Keep your eyes open for this one. It’s not to be missed.

Heavy Seas

Baltimore, Maryland

This Baltimore brewery says its mission is to, “chart a bolder course to make awesome beer and have fun being a swashbuckling pyrate-type.” If anyone could play that role, it would be the brewery’s founder Hugh Sisson, who once aspired to be an actor. “Beer changed the trajectory of my life,” he explains. “My father bought a bar, tossed me the keys and warned me not to $%@# it up.” Sisson has been captain of his ship ever since. In fact, he is responsible for the legislation that legalized brewpubs in Maryland. Sisson is a big fan of cask ales and he believes that draught beer is the best way to experience beer’s flavors and complexity. Sisson has what he believes is the largest cask-conditioned beer program in the country. This summer, Heavy Seas Brewmaster Christopher Leonard introduced the fourth beer in the company’s draught-only www.origlio.com

Desert Island series – “New World Saison”. This very limited release – only 100 barrels were produced in August – was a collaboration with the funk brothers, Henry Jager and Ryan Johnson. New Zealand and Australian hops lend a zesty kick to this golden ale. A special strain of French Saison yeast and pink pepper berries provide a spiciness, while wheat malt gives the Saison its frothy head. Finally a bit of biscuit malt is added, creating the beer’s bready balance. So what swashbuckling beer did the brewery create for its 20th anniversary? The first ever beer tagged “Heavy Seas” was Winter Storm – an Imperial ESB with an American twist. To celebrate their 20th anniversary, the brewery created a stronger, 10% ABV barrel-aged version of the first Heavy Seas beer. 20 Year Storm is an Imperial ESB brewed with imported UK malt, local Domino brown sugar, a powerful English ale yeast, and a blend of American and British hops (to the tune of 70 IBUs). Post-fermentation, the beer is aged in bourbon barrels for approximately 75 days.

Weyerbacher Brewery Easton, Pennsylvania

Dan Weirback, a homebrewer who enjoyed drinking big, flavorful beers, thought his brewery would produce easy drinking beers based on the British tradition. And for a while it did. But in 1997 after releasing Raspberry Imperial Stout – which happened to be his personal favorite homebrew recipe – he had a revelation. “Customers were more interested in drinking the kinds of beer I preferred and not the British-style ales we were focused on.” The following year, the brewery released a lineup of beers that we now associate with Weyerbacher, including Blithering Idiot Barleywine and everyone’s perennial favorite, Merry Monks Ale. Weirback added, “We found our edge producing esoteric styles and unique beers.” In this 20th anniversary year, Weyerbacher has shown that it is still unique and innovative, releasing two beers to great acclaim; Tarte Nouveau, a tart, crisp lemony session beer and Sunday Morning Stout, an 11.3% ABV beer aged in bourbon barrels with coffee. Some people say it’s the best part of waking up. We agree. Now for their anniversary beer, Brewmaster Chris Wilson explains, “We spent a lot of time developing our Belgian beer program so it made sense for us to brew a commemorative Belgian strong dark ale. It’s a rich beer, almost black in color, and it is a little less fruity than the special releases we have done in the past.” The taste of the beer is pure Weyerbacher magic, malty with notes of caramel, raisin and berries. Subtle hints of coriander and star anise make the beer even more festive. But all this beer’s creativity didn’t just go into the bottle. The beer’s label was designed by local illustrator Bryce Gladfelter, a recent graduate of the Tyler School of Art in Philadelphia. Noticing that the labels on Weyerbacher’s bottles seemed to match his own edgy, whimsical aesthetic, he contacted Dan Weirback to see if he could design for the brewery. After perusing the artist’s portfolio on brycegladfelter.com, Weirback contacted the artist and the two men found they had a lot in common. Said Weirback, “I admire the way Bryce made reference to our brewery’s history in a way that’s fun, clever and sophisticated.”

www.origlio.com

Anniversary

Beers

The

Allagash Fluxus 2015 Fluxus is Latin for “continuous change” so Allagash’s Fluxus anniversary beer is different every year. Rob Tod’s 20th anniversary Fluxus is a strong golden ale made with pilsner malt and maple syrup produced near Portland, Maine.

Dogfish Head Higher Math Higher Math, Dogfish Head’s 20th anniversary beer, is due to be released in October. This American strong ale, fermented with cherries and aged on cocoa nibs, is the strongest beer in the brewery’s history with an ABV of 20%! At the time of print, the label for Dogfish Head’s 20th anniversary beer, Higher Math, had not been designed.

Heavy Seas 20 Year Storm For Heavy Seas’ 20th anniversary, Hugh Sisson and Chris Leonard reimagined Winter Storm, the first beer to sail under the Heavy Seas flag, as a barrel-aged beauty with a blend of American and British hops that clock in at 70 IBUs.

Weyerbacher 20th Anniversary Bryce Gladfelter created the Weyerbacher 20th Anniversary label using imagery from the brewery’s most popular beers. Follow Draught Lines on social media for a chance to win a limited edition reproduction of this label, signed by the artist.

FEEL THE OOMPAH! OKTOBERFEST BEERS FOR YOUR CONSIDERATION

Once again, it’s time for Oktoberfest, when pretzels and uber-sized servings of beer are consumed in the pursuit of camaraderie and pure fun. And we’re all for it. But once the celebrations begin, you might not be too focused on what is actually in your beer stein. Pre-plan your check list of must-try Oktoberfest beers before the crowds start singing 99 Barrels of Beer on the Wall and savor the finest examples of the German wedding beer that launched a world-wide festival.

Weyerbacher AutumnFest This beer is Weyerbacher’s unique twist on the Oktoberfest style. Copper -amber in color, this beer is made with Vienna and Munich malts for an authentic Bavarian-style taste. Each sip imparts wonderful roastiness of malt on the tongue. AutumnFest is beautifully balanced with a clean, velvety, slightly fruity taste.

Ayinger Oktober Fest-Märzen Named the “World’s Top Oktoberfest” by Ratebeer, this beer is big in flavor, but with Ayinger’s signature elegance. Golden in color with brilliant clarity, this lager has a slightly sweet, malty nose and a medium-to-big body.

Yuengling Oktoberfest America’s Oldest Brewery is proud of its German heritage, and it shows in Yuengling Oktoberfest. It’s the perfect blend of roasted malts with just the right amount of hops to capture the essence of the style.

Samuel Adams OctoberFest This beer masterfully blends together five roasts of malt to create a delicious harmony of sweet flavors including caramel and toffee. The malt is complemented by the elegant bitterness imparted by the Bavarian Noble hops, providing a wonderful transition from the lighter beers of summer to the heartier brews of winter.

Sierra Nevada Oktoberfest The brewery is on a mission to explore the roots of Germany’s festival beers. Each year, Sierra Nevada will partner with one of a handful of incredible German brewers to create a traditional take on the most famous beer style in history. This year they worked hand in hand with Brauhaus Riegele of Augsburg, Germany to create an authentic Oktoberfest beer, true to the roots of the festival. It is deep golden in color and rich with complex malt flavor from the use of traditional German Steffi barley.

Sly Fox Oktoberfest A tasty tribute to autumn, this beer delivers a perfectly delicious malt profile. It’s subtle sweetness is accentuated by a lightly roasted finish. Made with Vienna malts and German hops, Sly Fox’s traditional Märzen-style lager is medium-bodied and smooth. www.origlio.com

HOP ART Great Lakes Burning River Pale Ale

Burning River Pale Ale is a crisp, bright beer with refreshing flickers of citrus and pine that “ignite the senses (not our water ways),” say Patrick and Daniel Conway, the two brothers who founded Great Lakes Brewing Company of Cleveland, Ohio. They brew this beer yearround to commemorate the 1969 Cuyahoga River Fire. Yes, the river was actually burning. Flammable pollutants released into the water by local steel mills and oil refineries routinely floated on the surface of the Cuyahoga. A spark from an industrial accident was all it took to set the river ablaze. Newspaper accounts reported that the flames were as tall as a five story building. When the Brothers Conway decided it was time to refresh the labels on their award-winning beers, they sought an artist whose work mirrors their brewing philosophy. For them, beer, like other forms of artistic expression, is a mixed media composition. But unlike the clay or paint and paper of a work of art that might be found in a gallery, beer has layers of flavor supported by quality ingredients, consistent execution and a sense of place. Burning River Pale Ale is a product that embodies this philosophy. Award-winning illustrator Darren Booth was selected to recreate Great Lakes’ new beer labels. His artistic style incorporates painted layers and collage elements. In the case of Burning River’s label, he used actual newspaper clippings from the articles reporting on the fire. Booth’s materials and technique reinforce the story and the beauty of his work, all done by hand, reflecting the artisanal beer in the bottle. The Conway brothers have made it their mission to celebrate the abundance of the Great Lakes region in each beer, its label and story they share. There is nothing generic about this pale ale or its package. The liquid and the label reinforce the brewery’s commitment to brewing excellence and appreciation of the natural resources that make it all possible.

the bookshelf

BEER LOVER’S MID-ATLANTIC BEER LOVER’S MID-ATLANTIC BEST BREWERIES, BREWPUBS & BEER BARS by Bryan J. Kolesar

With over 3,000 breweries and countless brewpubs and beer bars in the United States, how does one even begin to start researching for their next beerventure? Local writer and beer expert, Bryan Kolesar has been on the hunt for great beer for over twenty years. His recently released book, Beer Lover’s Mid-

Atlantic: Best Breweries, Brewpubs & Beer Bars, features regional breweries, brewpubs

and beer bars all over New Jersey, Pennsylvania, Delaware and Maryland.

“People often ask me what my favorite place or beer was,” says Kolesar. “Out of the 379 establishments I visited [roughly 300 are mentioned in the book] it’s hard to choose a favorite.” With an ever-changing beer landscape, Beer Lover’s Mid-Atlantic is not meant to be a complete list, rather a “guide book” for beer geeks on a quest for their next killer pint of suds. “I’m proud of the book in the sense that it’s not a comprehensive listing

of every brewing concern and retail establishment serving great beer,” says Kolesar. “It can’t be. It’s meant to include places that have interesting stories to tell, whether they be about the people, the food, the beer or the location. The book is laid out geographically across ten chapters and also includes sections on beer in airports and train stations, annual beer events, homebrewing recipes and kitchen recipes that incorporate beer.” With so many wonderful beer destinations mentioned, it may seem like a tough task to make the most of a long weekend. Luckily, Kolesar includes a pub crawl map that highlights some great spots within walking distance, at the end of each chapter, allowing the reader to make the most of their next beercation. “Gathering information, creating form around it and communicating information to readers about what to drink, where to drink it and who and what to see along the way, has been a fun challenge that I welcomed, and believe I conquered with this first edition,” says Kolesar. “If all goes according to plan, I could be working on a second edition in a couple of years!” Purchase Beer Lover’s Mid-Atlantic: Best Breweries, Brewpubs & Beer Bars at amazon.com.

www.origlio.com

gets draughted

JAMIE QUELI

Forgotten Boardwalk Brewing Company 16

www.origlio.com

The New Jersey-based brewery produces mainstays such as their best seller Funnel Cake, What The Butler Saw, a spiced wit and their IPA named for the great white shark attack in 1916 that made the â&#x20AC;&#x153;Shore Shiverâ&#x20AC;?. Forgotten Boardwalk sits just across the river in Cherry Hill, connecting the City of Brotherly Love to the profound histories of the many beach towns nearby. This fall, as the brewery celebrates its first anniversary, their unique beers will be available to enjoy on this side of the river!

Jamie Queli, founder of Forgotten Boardwalk, may be the second youngest female brewery owner in the United States, but being able to combine her love of the Jersey Shore with brewing interesting beers, means so much more to her. Forgotten Boardwalk quickly set itself apart with curious Draught Lines sat down with Queli to find out ales inspired by memorable tales and a board- more about her unique brewery and the awesome brews of Forgotten Boardwalk. walk-themed tasting room. www.origlio.com

D.L. Where does your passion for the NJ Shore come from?

one had a full understanding of what I was trying to accomplish.

J.Q. I grew up at the Jersey Shore. There was something magical about the ocean air, summertime weather, carnival rides and boardwalk food. I look at Forgotten Boardwalk as the adult version of my childhood.

D.L. Can you share some details about the beers you’ve been brewing since you opened last year?

D.L. What is the significance of “Growler” the cat who is represented on Forgotten Boardwalk’s logo? J.Q. We wanted a mascot to tell our story. Growler is based on the feral cats that live under boardwalks at the shore. We gave her a third eye so she would be all-knowing and a bit of a jester. Just imagine the behavior of cats; they can be very laissez-faire. We thought a cat could have seen all the old history at the shore, and Growler embodies this whimsical creature that you want to catch but can’t. D.L. Who is responsible for the brewery and tasting room design? It’s awesome! J.Q. That was all me. I wanted to take a turn-of-the-century boardwalk and modernize the colors. All the photographs on the walls are in black and white and from a different era, but the walls are painted soft blues and bright pinks. The process of creating the space was quite an adventure. I am fairly positive I drove the architect and contractor nuts during the build-out. I would get phone calls at 7 AM asking, “Are you positive you want one bathroom door painted purple, the other one painted blue, and the last one painted pink?” I was massively controlling about every detail that went into the space. I’m pretty sure a few exes of mine would argue that I’m always controlling. D.L. What can visitors expect to see and learn on a visit to the brewery in Cherry Hill, NJ? J.Q. When people visit us, they learn a great deal since there is so much history involved in our brand. On a brewery tour, folks will learn about the brewing process and how our beers are made. Our tasting room specialists teach visitors about the ingredients in each beer, and of course they are welcome to sample our wares. It’s also a lot of fun for people to check out the décor… the funhouse mirrors, customized skeeball machines, automated spin wheels and old-time newspaper clippings. D.L. How did you end up brewing your beer in the old Flying Fish facility (30 BBLs and 1 BBL pilot system)? What were the challenges of starting over at a facility that was once a functional brewery? J.Q. Cherry Hill Township actually courted me. I was looking to start a brewery at the Jersey Shore, but it just wasn’t working out. After Hurricane Sandy hit, I thought it would be foolish to put tanks in zones where they could be washed away. There were no real challenges in building a brand new facility in a former brewery space... other than costs. The township was wonderful, the politicians were amazing, the locals were excited and everyFor more on Forgotten Boardwalk 18

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J.Q. Two of the beers we have had from the very start are 1916 Shore Shiver and What the Butler Saw. Both are a great combination of history and folklore. Shore Shiver is a traditional IPA with resiny hops, reminiscent of stone fruits that usher into a spicy finish. The inspiration behind the beer is the man-eating shark that terrorized the Jersey Shore in 1916, and served as the basis for the popular novel and movie, Jaws. When you drink it, watch out for the bite! What The Butler Saw is an undressed wit with tantalizing spices and citrus from the ginger, chamomile, coriander, lemon and orange peel used during the brewing process. This beer was named after one of the most popular mutoscopes on the boardwalk that featured a voyeuristic butler looking through a keyhole. Pretty scandalous for that time period… and even today! D.L. Who came up with the recipe for your wildly popular beer, Funnel Cake? J.Q. Our Brewmaster David Bronstein approached me about brewing an American cream ale. Since it’s not a popular beer style, I told him that if he could tie in our boardwalk theme, then he could brew it. Up for the challenge, he created a great recipe that features whole Madagascar vanilla beans and lactose sugar in the recipe. The result is a creamy, smooth beer that tastes a lot like the popular boardwalk indulgence. D.L. Speaking of your Brewmaster, we hear he’s a talented guy. Care to elaborate? J.Q. He can juggle and has fancy dance moves. But in all honesty, he has so much brewing experience… it’s refreshing. He used to work for Sly Fox Brewing Co. and he can brew every style of beer cleanly and consistently. David’s a hell of a worker and a gentleman. I can gush about him all day, but I know he guides the company in the right direction and we have similar organizational ideals. D.L. Which beers do you currently have in your refrigerator at home? J.Q. Of course, there is a bunch of Forgotten Boardwalk for quality control purposes. Additionally, I have some Firestone Walker, Oskar Blues Pinner and some bottles of Berliner Weisse that a friend shared with me. D.L. What future plans do you have for Forgotten Boardwalk? J.Q. Distributing to Philadelphia has been on my mind since we opened. It’s one of the greatest beer drinking cities in the world! Our plan is to start sending some kegs over gradually and then have a big launch this fall. For future growth, our first priority will be to get some more tanks! Then, make more beer so that we can grow into a 25,000 BBL brewhouse in the next few years, and expand from there.

Brewmaster, David Bronstein

Funnel Cake

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DRINKTHESE

NOW PUMPKIN ALES Blue Moon Harvest Pumpkin Ale Samuel Adams Pumpkin Batch UFO Pumpkin Dogfish Head Punkin Ale Elysian Night Owl Pumpkin Ale Shipyard Pumpkinhead Dock Street Great Pumpkin Spring House Braaaiins! IMPERIAL PUMPKIN ALES Elysian The Great Pumpkin Weyerbacher Imperial Pumpkin Ale Shipyard Smashed Pumpkin Heavy Seas Great’er Pumpkin Coronado Punk’In Drublic GERMAN OKTOBERFESTS Hacker-Pschorr Original Oktoberfest Paulaner Oktoberfest Märzen Paulaner Oktoberfest Wiesn Ayinger Oktober Fest-Märzen Dinkelacker Oktoberfest Märzen AMERICAN OKTOBERFESTS Yuengling Oktoberfest Samuel Adams OctoberFest Shiner Oktoberfest Sierra Nevada Oktoberfest Harpoon Octoberfest Saranac Octoberfest Great Lakes Oktoberfest Straub Oktoberfest Abita Octoberfest Märzen-Style Lager Sly Fox Oktoberfest Peak Hop Harvest Oktoberfest HARD CIDER Angry Orchard Cinnful Apple Woodchuck Fall Harvest Woodchuck Private Reserve Pumpkin Harpoon Pumpkin Cider VARIETY PACKS Coney Island Freaks of Fall A Variety of Travelers Fall Expedition Angry Orchard Fall/Winter Variety Pack Yuengling Variety Pack Blue Moon Brewmaster’s Fall Seasonal Sampler Samuel Adams Fall Variety Sixpoint Higher Volume Variety Sierra Nevada Fall Pack Harpoon Fall Tailgater Mix Pack Saranac 12 Beers A Falling

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HOW DO YA LIKE THEM APPLES?

Drink all the delicious hard cider you like, but bite into an apple grown specifically to make the beverage, and you are likely to grimace. While wine grapes are sugary sweet, cider apples are anything but. Surprisingly, crushing the fruit brings out a tart, dry sweetness – just what you would want a hard cider to taste like. Added ingredients and seasonal flavors aside, what makes one cider taste so different from another? The answer is simple, it’s the apples! Traditional cider apples, or “spitters” (they are so bitter, most people spit them out) are high in sugar and tannins – perfect for creating hard cider. You won’t find these “bittersweets” at the grocery store though; eaten as fruit, they taste terrible. In fact, you won’t find many in the U.S. at all. After Prohibition, orchards once planted with cider apples were replanted with the more common dessert apples like McIntosh and Red Delicious. The truth is, cider apples just don’t grow very well in many American climates. So, it is very common for American cider makers to use common eating apples, as they are readily available and affordable. However, spitters are often imported from Europe where conditions allow for these types of apples to flourish. So, what type or types of apples are used to make the hard ciders we love the most? We went straight to the source to find out… Pictured: Angry Orchard Apples

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Angry Orchard’s cider makers have been experimenting with apple varieties and unique flavors for more than 20 years. In early 2012, Angry Orchard Hard Ciders became available in the U.S. To develop each ciders’ distinct taste and flavor profile, cider makers traveled the world in search of the best apples. “We carefully select specific, high-quality apple varietals that will deliver the characteristics we’re looking for in each of our ciders,” says head Angry Orchard cider maker, Ryan Burk. “For example, our flagship Crisp Apple is made with a blend of culinary and bittersweet apples from Europe. They are traditional cider-making apples from France, including such varieties as Dabinett, Binet Rouge and Harry Masters Jersey. Our summer seasonal cider, Summer Honey, as well as Green Apple and our newest cider, Hop’N Mad Apple are all made using American culinary apples including Gala, Fuji, Red Delicious, Golden Delicious and Granny Smith.” “Apples are a terroir crop,” says Burk. “Where the apples are grown greatly impacts the flavor, aroma and quality they impart on each cider. For example, the blend of culinary and bittersweet apples from Europe used to create Crisp Apple lends a nice balance and complexity to the cider, delivering Angry Orchard Apples a fruit forward, juicy flavor. Drinking it is a lot like biting into a fresh apple. For some of our other ciders, we’ve found that the apples we harvest from certain apple-growing regions in the U.S. share characteristics with apple-growing regions in Europe, giving some of our ciders a slightly less tannic character and distinctly American flavor profile.” For Burke, it all comes down to balance. “A great cider shows acidity, tannin and often some sweetness,” he says. “What the cider maker does to show off these attributes is what makes it interesting and defines his or her style. Also, I like to know I’m drinking cider – I want to smell and taste apples. If a cider has been innovated with hops, honey or an additional fruit, apples must always be the focus.” Angry Orchard recently announced a new home for research and development at a historic 60-acre apple orchard in Walden, New York, located in the heart of the Hudson Valley. Burk says, “We’re excited to develop innovative ciders to share with drinkers nationwide. We plan to open the cidery to visitors beginning in late fall so they can learn how cider is made and try samples of our exclusive, handcrafted ciders made on-site.”

Jack’s Hard Cider is produced and canned locally by Hauser Estate Winery, eight miles west of Historic Gettysburg. Hard cider was part of the initial opening of the winery on July 22, 2008, and the name was inspired by “Jack” Hauser, the patriarch of the Hauser Family who led Musselman Foods into national recognition in the 1950s. Visitors of the winery who provided positive feedback on the experimental batches of the cider led to the larger scale production and distribution in Central Pennsylvania in the summer of 2011. 22

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All of the apples used to make Jack’s Hard Cider are grown at the orchard in Biglerville, PA. Director of off-site sales for Jack’s, Shane Dougherty says, “We currently grow about 20 varieties. Recently, we added a large variety of cider apples to our orchard including Hewe’s Crab, Roxburry Russet, Ashmeads Kernel, Cox’s Orange Pippin and Goldrush.” Each variety of Jack’s Hard Cider is made from a specific blend of apples containing the preferred sugar, acid and tannin levels. “The process in which our cider is produced is what separates it the most from other hard ciders. Growing all our own apples and pressing them ourselves, allows us to control the most important ingredient – the sweet cider base. Once in our tanks, we slowly transform our freshly pressed sweet cider into Jack’s Hard Cider, retaining as many of the natural apple flavors as possible. We don’t add any artificial colors, flavors or sweeteners.” Dougherty is a fan of hard ciders with depth and complexity, containing a combination of crisp, tangy, woody and aromatic qualities. “I also enjoy trying innovative ciders with creative ingredients,” he says. “But Jack’s Original is my favorite. After a few years of trial batches, that was the cider that encouraged us to expand production. It’s a great every day cider. I also get excited about our Conewago Orchard Cider. We only make one batch per year and it contains some of the best cider variety apples we grow. Our Peach Cider is also delicious. It’s dry with a refreshing hint of peach.”

Woodchuck Hard Cider was first introduced in Philadelphia in 1997, but their story began in 1991when winemaker, turned master cider maker, Greg Failing began an experiment with apples in his garage. Woodchuck Amber was the result. Today, the Vermont Hard Cider Co., producers of Woodchuck ciders, have created some of the most popular hard ciders in the market. At their new state-of-the-art cidery and tasting room in Middlebury, Vermont, visitors are welcome to see how their ciders are made. Cider Makers Ben E. Calvi and John Maston attribute the wild success of their ciders to the variety of options they produce. “With over 20 ciders in our portfolio, we have something for everyone. From sweet to dry, pear to hopped, traditional to experimental, we’ve got you covered with Real Cider from a Real Cidery.” Dozens of apple varieties are used to make their vast array of hard ciders. “Our Granny Smith is the only ‘single varietal’ cider we make, using 100% Granny Smith apples. Everything else is a blend of U.S. orchard varieties and European bittersweet apples. Many of the common eating apples like McIntosh, Gala and Red Delicious make it into the orchard blend. But we also use not-so-common varieties like Jonagold, Northern Spy, Dabinett, Yarlington Mill, and Tremlett’s Bitter. There is no “perfect” apple variety for hard cider. To get the desired flavor and chemistry, it is common practice to blend. Every apple variety has its unique flavor profile. Granny Smith is tart and green, while McIntosh has a classic, sweet, crisp flavor, and Red Delicious has sweetness and depth. Some varieties have notes of honey, others have pear. And the bittersweet apples have loads of tannin, with bitter flavors. From year to year, depending on the crop and weather, there may be more of one variety and less of another. But with practice, you can make blends that have similar flavors.” Calvi and Matson source as many apples as they can from local Vermont apple growers. “Vermont is a world-class

apple growing region, and we are lucky to source about a third of the available cider crop from Vermont orchards. That said, a cidery of our size needs over 2,000 acres worth of cider apples. Vermont has only 200, so efforts are underway to identify the best cider apple varieties and increase the available acreage of cider apples in the state. In the meantime, we also source apples from other apple growing regions in the northeast, mid-west and northwest. Additionally, we source European bittersweet apples from the U.K.”

style, we’re looking for the expression of the apple varieties used to make the cider. If it’s a blend of fruit wines and cider, we’re looking for balance and flavor. If it’s Out on a Limb, with ginger, chocolate or chamomile, we’re looking to be a little shocked, and pleasantly surprised.”

So what do these guys look for in a good cider? “First of all, we look for a cider that is without flaws. Making a clean, flawless cider is harder than you’d think – just ask any home cider maker. Next, we look for the expression of the cider maker. If it’s a traditional

Ben Calvi, Woodchuck Hard Cider, Middlebury, Vermont

John Matson, Woodchuck Hard Cider, Middlebury,Vermont

Shane Dougherty, Jack’s Hard Cider Biglerville, Pennsylvania

Jack’s Apples

Ryan Burk, Angry Orchard, Cincinatti, Ohio

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Craft Beer finds a new mate: Asian Food By Danya Henninger

ot so long ago, if you asked the average American what went best with beer, you’d get a staple set of answers: hot dogs, pizza, wings. Then, over the past decade, beer landed a spot at the high-end table. Chefs everywhere from elegant restaurants to hip gastropubs began hosting beer pairing dinners, matching selections from the newly exploding world of complex brews with rich tapas, fresh pastas, handsomely plated entrees, and even dessert. It became impossible to walk into a liquor-licensed establishment in Philadelphia and not find a well-thought-out beer list... with one exception: restaurants focused on Asian food. Until a couple of years ago, these spots often fell back on a few macro lagers to round out their drink menus, with maybe a token Kirin, Tsingtao or Sapporo – if they carried beer at all.

Happily, luckily, taste-bud-blissfully, that has now started to change. Philly’s Chinatown has long been a Heineken haven (the Dutch brand has a huge following in Asia), but for the past two years it’s also been home to one of the highest-count draft lists in the city. At Bar-ly, where 60 taps embellish a selection of standard domestics with various local and regional crafts, you can back up a pint with Vietnamese spring rolls, pad Thai, or wasabi shumai.

Craft beer is surging into the realm of Asian cuisine, and in many ways, it’s a perfect match. “Craft beer goes really great with spicy food,” offered Han Dynasty owner Han Chiang as he sipped from a tulip of golden-brown ale. He would know. His restaurants in University City and Old City are renowned for their unmerciful wielding of Sichuan peppercorns, and each now offers an impressive selection of independently produced brew. “An IPA like Dogfish 60 Minute is very flavorful, which complements the spice – it’s like a flavor explosion, back and forth. If you drink wine with spicy food, you can’t really taste it,” Chiang explained. His guests appear to agree: beer accounts for more than 50 percent of all alcohol sales at both locations, with cocktails and wine combining to make up the difference. They also gobble up reservations to his relatively new series of beer dinners, which he launched because his standard off-menu tastings were lagging in sales. In November 2014, he hosted a Wu-Tang-inspired event called “Enter the 36 Flavas” which consisted of 20 courses of food and 16 different beers, all for one set price. It was an epic success. “I never offered a 20-course dinner before where everybody finished their food,” Chiang said, grinning at the memory of the brew-fueled feast, which featured flavor bombs like Dogfish Head Bitches Brew.

Beer and burgers. Beer and BBQ. Beer and nachos. Beer and... dim sum? 24

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Big beers aren’t the only way to go when it comes to Asian fare. Bing Bing Dim Sum, the thrillingly offbeat dumpling house on East Passyunk Avenue, launched in early 2015 with a solid craft beer list that purposely included nothing higher than 5 percent ABV. Bar

manager Max Sherman has eased up his low ABV restriction a bit since opening, but he still favors brews that provide both refreshment and taste. “Goses go very well,” he declared one late summer evening, extolling the virtues of the ancient German style that’s seen a strong resurgence of late. “[Chef] Ben [Puchowitz] crushes at least one a day. They’ve got the same qualities as his food – sweet, savory, salty, it’s all in there.” Sherman also recommends a tart, cloudy Berliner weisse as a good counterpart to Bing Bing’s eclectic menu, which is all Asian-inspired (though not traditionally so). “Our dumplings have a lot of nuance, so you don’t want something that overwhelms them. But you don’t want anything boring, either.” For some of the restaurant’s heartier dishes – XO chicken wings, for example, or wok-fried udon noodles – one of his favorite matches is Sixpoint Oyster Stout, a 5.7 percent dark and malty brew with a hint of brine and a palate-cleansing, lightly bitter finish.

Han Dynasty, 123 Chestnut Street

Piquant flavors generally complement those Asian ingredients that Americans often describe as “funky.” At year-old University City coZara, bar manager Rachel Barag is currently working on changing the beer selection. Top on her list: bring more sours and other interesting brews that can stand up to the mouth-puckering taste of ume (salt plums) or umami-rich miso. To go with coZara’s delicate sashimi or nigiri, Barag often recommends sake instead of beer, although the bar does have dry Japanese rice lager Asahi pouring from a special dual tap, but the menu offers much more than sushi. Many of the restaurant’s most popular dishes are as zingy, salty and satisfyingly greasy as any American bar snack, and expanding the IPA options for these kinds of plates is another long term goal.

coZara, 3200 Chestnut Street

“You know IPAs are good with regular nachos, right? Wait ‘til you try them with our nachos made from salmon skin,” she teased. “The chips are a little sweet, a little spicy, have a ton of umami and are just perfect with a great hoppy beer.”

Bing Bing Dim Sum, 1648 East Passyunk Avenue

Bar-ly, 101 North 11th Street

Beer and a

Movie

alloween… it’s not just for kids anymore. This fright-filled holiday has morphed into a full-fledged adult affair at bars, restaurants and spooky house parties. Halloween is the perfect excuse to party with friends. Halloween falls on a Saturday this year. Why not entertain your costume-clad guests by showing a scary movie, accompanied by the perfect brew of course. Draught Lines asked some local Philadelphia brewery representatives, “What’s your favorite scary movie and fall beer pairing?” Here’s what they had to say…

BETSY RILEY OF GREAT LAKES BREWING CO.

“Great Lakes Nosferatu with the 1922 silent, creepy film, Nosferatu.”

TREVOR HAYWARD OF EVIL GENIUS BEER CO.

“Evil Genius Trick or Treat and The Blob – it’s one of my favorite ‘scary’ movies because it’s just so awful!”

JENN HERMAN OF SARANAC BREWERY “Candy Man and Saranac Dark-Toberfest.”

JOSHUA SCOTT OF ELYSIAN AND 21ST AMENDMENT

“Elysian Night Owl and the original Halloween. They are both classics that stand the test of time.

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NICK HANCOCK OF SHIPYARD BREWING CO.

“Late in 2014, there was a social media campaign to bring Bill Murray to Portland for Portland Beer Week. Many Portland and Maine breweries brewed beers to commemorate Bill Murray movies, roles and lines. Our offering was Little Hop of Horrors, a play on Little Shop of Horrors (circa 1986). Bill Murray did not come, and we later changed the name of the beer to Little Horror of Hops for legal reasons, but we now have an awesome rye IPA that pairs perfectly with autumn and the movie Little Shop of Horrors. The label is complete with a toothy hop cone which may remind you of Seymour, the hungry Venus fly trap creature from the movie.”

MARILYN CANDELORO OF DOCK STREET BREWING CO.

“At the first sign of cool weather, I get considerably excited to have Man Full of Trouble Porter. It’s toasty, slightly nutty, creamy, plenty dry, and I like the ABV landing at a nice 5%-ish. I can get cozy with that and Creep Show. Ted Danson as a seaweed covered vengeful walking cadaver – alright, okay.”

BEN MARTIN OF LAGUNITAS BREWING CO.

“I gotta go with Lagunitas Sucks and Texas Chainsaw Massacre. Throw some Sucks in a bucket of ice to remind yourself, sometimes things suck, but at least I’m not getting chased by a crazy chainsaw-wielding madman wearing someone else’s face on his face... cause man, that would suck...”

JERSEY DAN OF SIXPOINT BREWERY

“Halloween 4 and Coors Banquet. When watching campy sequels of classics, I like to have large quantities of ice cold adjunct lager! I imagine the cops that Sheriff Ben Meeker is talking about were fans of Golden Colorado’s best: ‘I got a town full of beer bellies running around in the dark with shot guns! Who’s gonna be next?’”

Ben Martin

ED HIPPS OF SPRING HOUSE BREWING CO.

“My pick would be In the Mouth of Madness and Spring House Spinal Remains Pumpkin Stout.”

JAKE BORER OF SLY FOX BREWING CO.

“My favorite ‘scary movie’ and beer pairing is Sly Fox Oktoberfest and Ghosts of Girlfriends Past because commitment sure is scary!”

PETER BROD OF ABITA BREWING CO.

“I’m a fan of the movie, Alien. Pair it with Abita Pecan.” Trevor Hayward

Marilyn Candeloro

Jake Borer

Jersey Dan

For more Fall Beer & Movie Pairings www.origlio.com

Behind the Suds

With Bill Manley of Sierra Nevada Brewing Co. Sierra Nevada teamed up with Brauhaus Riegele, the venerable 600 year-old, family owned German brewery to create a brand new seasonal – Oktoberfest. Sierra’s Beer Ambassador, Bill Manley takes us “behind the suds.” D.L. Why collaborate on an Oktoberfest? B.M. We wanted to explore the roots of the style and make an authentic version, more like the Oktoberfests you’d find in a beer hall in Germany. D.L. Have you tried it? What do you think? B.M. Of course I’m biased, but I love it. It’s lighter in color than most American versions and has a deep malt flavor without being too sweet. The beer has lots of nuanced flavor and character, but remains smooth and drinkable. We used an heirloom German barley varietal called Steffi, in addition to pilsner, Munich and pale malts for a deeply complex and malty flavor. The hops are traditional German varietals. D.L. Why was Brauhaus Riegele selected for this year’s collaboration? B.M. Riegele’s beers are highly regarded in Germany. They are famous for their quality, classic interpretations of traditional German styles, but also for their experimental craft styles which take inspiration from American craft brewers. Ken Grossman [Sierra’s founder] had a conversation with Sebastian Priller-Riegele (the 27th generation brewer at the head of Brauhaus Riegele) and the two hit it off. They both share an obsession with quality and a respect for tradition, as well as a drive toward innovation. D.L. Most drinkers think of “pale ale” whenever Sierra Nevada is mentioned. What do you think about your boss brewing a German lager?

ALLAGASH BREWING COMPANY

B.M. The longer I have been drinking craft beer, the more I become interested in the classic, perfect lagers that German breweries have created. The flavors tend to be more restrained than some of the big, audacious beers that are popular in the American craft scene, but they are so enjoyable to drink!

Beer Banter

@DraughtLinesMag took to the Twittersphere to ask craft beer fans, “What’s your favorite fall food & beer pairing?” @jennifercassada – Gotta be a pumpkin ale & Kohr Bros pumpkin custard. @tyrannytierney – A pumpkin ale + Dolce de Leche ice cream! @j_cohl – Pot roast and pumpkin ale! @dzyngrl – Nut brown ale & Veal Osso Bucco. @wcbeergeek – Smoked lager and local mozzarella or chocolate pumpkin porter and pumpkin pie. @jennspecketer – A cranberry short rib stew paired with a smoked porter. @NJCraftBeer – Butternut squash soup and a roasty stout! @Penn_ThriftBev – Pumpkin fudge and a pumpkin ale.

Share your favorite fall food and beer pairing using #BeerBanter

With 127 years of brewing expertise, we know how to make complex, nuanced beer – awards and medals attest to that. But our will to make the next batch even better is what we’re most proud of. Take our 2014 gold medal winning Single Malt Scotch Ale – we updated it this year, using bourbon barrels and a reimagined recipe showcasing the flavors these barrels impart. Raising the bar... big time. Because to us, it’s more than beer... It’s Saranac.

CHIMAY GRANDE RÉSERVE DRAUGHT IS COMING TO TOWN As if the holidays weren’t special enough, this November for the first time ever, Chimay Grande Réserve will be available on draught in the U.S. for a limited time only. This iconic Trappist ale was originally brewed by the monks in 1948 as a Christmas beer. Chimay Grande Réserve is full-bodied and distinctive; perfect for any celebration. The caramel notes from the malts and the beer’s rich, fruity esters from Chimay’s proprietary yeast are further enhanced when served from the tap. The mixture of malts produces pleasing flavors of plum, elderberries and caramel with a dry finish and copper-brown color. High carbonation from re-fermentation in the kegs gives the beer a light, pillowy head that delivers the powerful, fruity and spicy aroma directly to your senses. At 9% ABV, this is a beer that can be aged to further develop its complex flavor profile. Chimay Grande Réserve is a classic example of a Belgian dark strong ale. Belgian-American Connection All Chimay beers feature a small addition of Cascade hops from Washington State as a way to thank the U.S. for liberating their country during World War II.