Draught Lines Spring 2017 by Draught Lines

SLY FOX draught lines

the trail and the ale

spring 2017

FISHTOWN

ON FOOT

crushable

CRAFT beers

draught lines spring 2017 ON THE COVER: Brian O’Reilly of Sly Fox Brewing Co.

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contents 8 VILLANOVA UNIVERSITY CELEBRATES ITS DEMISEMISEPTCENTENNIAL ANNIVERSARY WITH DEMISEMI ALE 15 THE BOOKSHELF THIS CALLS FOR A DRINK! THE BEST WINES & BEERS TO PAIR WITH EVERY SITUATION BY DIANE MCMARTIN

16 THE TRAIL & THE ALE: BREWMASTER BRIAN O’REILLY & SLY FOX SRT ALE 23 FISHTOWN ON FOOT Editor in Chief Maryanne Origlio

Art Directors/Photographers Loren Leggerie Michael Kuchar

Senior Editor Maureen McCoy

Contributing Writers Jessica Lawrence Doug Williams

Guest Writers Lew Bryson Steve Hawk Christopher Munden

Mark Your Calendars Locals Only Beer Fest | Philadelphia, PA April 22, 2017 – Independence Seaport Museum

A Few Words From The Editors...

Dear Beer Aficionados,

Decibel Metal & Beer Fest | Philadelphia, PA

Now that warmer weather has finally arrived, beer drinkers may find themselves emerging from the winter doldrums in search of new, springtime beers and fun places to drink them.

April 22, 2017 – The Fillmore Greater Northeast Philadelphia Beer Festival | Philadelphia, PA May 6, 2017 – Cannstatter Volkfest Verein Phoenixville Beer & Wine Festival | Phoenixville, PA

At least that’s how we feel at Draught Lines. Fortunately, the Delaware Valley beer scene is, quite simply, on fire, so there’s no shortage of things to experience. That’s why this issue puts our local beer scene in the spotlight.

May 13, 2017 – Kimberton Fairgrounds All-Star Craft Beer and Wine Festival | Philadelphia, PA May 20, 2017 – Citizens Bank Park Philly Beer Week | Philadelphia, PA June 2-11, 2017

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

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

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3000 Meeting House Road, Philadelphia, PA 19154

Philadelphia is a city of neighborhoods. And no neighborhood has evolved more than Fishtown. We took a weekend trip there, stopping by some of our favorite haunts like Johnny Brenda’s and Loco Pez, and we got a tour of the new Evil Genius brewery! Check out our story, Fishtown on Foot, for a completely mapped out pub-crawl. Then we drove up to Pottstown and spent an afternoon with Sly Fox Brewmaster Brian O’Reilly. The brewery is surrounded by acres of land, perfect for outdoor events like Can Jam and their not-to-be missed Goat Races. But O’Reilly and his team have been captivated by the Schuylkill River Trail, which runs alongside their campus. It has inspired a beer, SRT Ale, and a desire to preserve this natural treasure that connects the Leigh Valley to Philadelphia. They don’t just brew great beer up there. In addition to all the local beer happenings, we clear up the difference between light beers and session beers, showcase some of our favorite tap handles and so much more. No doubt about it, this is a great place to live if you love beer. And as always, this magazine is best enjoyed with a beer in hand, so crack open a cold one, find a spot in the sun and enjoy!

Cheers, The Draught Lines Editorial Staff

AVE EVIEWS

Cucumber Basil IPA Cooler Ahhhhâ&#x20AC;Ś springtime. The temperature begins to rise, flowers start to bloom and gray skies slowly turn blue. This time of year calls for a deliciously light and refreshing cocktail. Jacquelyn Dodd (a.k.a The Beeroness) has created the perfect IPA cooler to enjoy as the weather warms.

Ingredients 1 Â˝ oz. vodka 2 basil leaves, chopped (2 additional small leaves for garnish) 6 slices of cucumber (2 for garnish) 3 oz. sparkling lemonade 3-6 oz. IPA with citrus notes, like Sierra Nevada Tropical Torpedo

Preparation Add the vodka, basil, cucumbers and sparking lemonade to a shaker half filled with ice. Shake several times, pour into an IPA glass, straining the cucumber and basil. Pour beer into the glass and gently stir. Garnish with a cucumber slice and basil leaves. Serve immediately. -Recipe courtesy of thebeeroness.com

BEER REDISCOVERED Saison Dupont

Beer and spirits author Lew Bryson

risp, spicy, refreshing and balanced are the adjectives Lew Bryson uses to describe one of his all-time favorite beers. He says it should be enjoyed anytime, anywhere. “I’ve served Saison Dupont at celebrations – birthdays, New Year’s Eve, graduations – and I’ve shared a bottle with my wife, while we were stripping wallpaper.” Saisons, also called farmhouse ales, originated in Belgium. Think of the style as a unique pale ale. Saisons are light in body, with a dry finish. But the Belgian yeast creates flavors you don’t find in typical pale ales. Your first sip of Saison Dupont starts off with a pleasant, thirst-quenching bitterness, followed by spicy hops, a touch of pepper and stone fruit notes. Yes, saisons are great thirst-quenchers, but the style is also wonderful with food. “Saison Dupont works really well with food – especially seafood,” offers Bryson. “I’ve had a hard time finding another beer that works as well with such a wide range of fish and shellfish; maybe not fra diavolo style, but most others. I think it’s the effervescence and the spice. It’s also great with a variety of cheeses.” The Dupont brewery in Belgium is now run by Master Brewer Olivier Dedeycker, fourth generation of the Dupont family. “Olivier’s attention to detail is incomparable,” says Bryson who believes that Dedeycker’s approach, deeply rooted in history, “ensures the beer’s consistency and authenticity.” And it’s the reason why it takes 60+ days to make one bottle of Saison Dupont. “Dupont’s saison deserves to be rediscovered because of its effortless consistency paired with a beautiful level of complexity. It doesn’t shout, it doesn’t need to. The flavor of these Belgian beers runs the gamut from crisply refreshing to deeply complex, and Saison Dupont sits right in the middle of that. There’s always room for it in my drinking schedule,” says Bryson. So, why do people overlook this beer, even though it’s been called the best in the world? Bryson thinks it’s “for the same reason they overlook a lot of the Belgian classics: familiarity has bred complacency. When American craft brewers produce a fleet of saisons, the original gets lost.”

Giving the beer one last plug, Bryson adds, “Saison Dupont is so complex, it satisfies the most seasoned beer connoisseur, yet so approachable that a novice beer drinker can appreciate it as well. This beer makes friends easily. Beer lovers should ‘rediscover’ Saison Dupont to simply enjoy it, but also to establish the mark for judging American versions. Many American saisons don’t measure up, or worse, overshoot the mark. Saisons need some balance, some restraint, and Dupont has it instinctively.”

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Villanova University Celebrates its Demisemiseptcentennial Anniversary with Demisemi Ale

pale ale created by the founders of Cape May Brewing Company for their Alma Mater is the toast of the Main Line.

When it came time to plan a yearlong celebration for Villanova University’s 175th Anniversary – that’s what a Demisemiseptcentennial is – Christine Quisenberry and Chris Kovolski, both employees of the university, knew they wanted the faculty, students and alumni to come together and share something very special. And what could be better than sharing a oneof-a-kind, commemorative beer? They approached Ryan Krill and Chris Henke, the founders of Cape May Brewing Company (CMBC), who just happen to be Nova graduates – Class of 2005. “It was a perfect fit,” says Kovolski. “As Chris and Ryan built their company, they’ve done a great job exhibiting what we call Villanova ideas and values. The way they’re committed to their South Jersey region, the way they employ sustainable practices, the way they use local ingredients. It’s all reflective of what we think makes our community at Villanova special.” For Krill and Henke, who met at Villanova in the fall of 2001 as freshman, brewing a beer for the Demisemi – a much easier way to say Demisemiseptcentennial – was an opportunity to pay homage to the university that had done so much for them. “Villanova gave us a great education and lifelong friendships,” says Krill. “It’s great to have a chance to give something back to the school that gave us both so much.” The challenge for the Cape May brewers was to come up with a recipe distinctive enough to honor their Alma Mater, that was tasty, yet approachable. “The beer could have gone in a ton of different directions,” says Krill. “We wanted to do something that would appeal to all the alum. Something that [Villanova University President] Father Peter would enjoy.”

Krill and Henke created a pale ale brewed with a sampling of German pilsner malt, CMBC’s house ale yeast strain and of course, a hefty dose of Centennial hops. The beer’s name had to be Demisemiseptcentennial Ale. It pours a light copper, finishes crisp and is super crushable. Translation: with an alcohol content of 4.5%, Demisemi is not a high octane beer. CMBC has brewed other celebratory beers. In 2015 the company released #YOPO, short for You Only Pope Once, to commemorate Pope Francis’s visit to Philadelphia. The pale ale was brewed with “an unholy amount of hops”. Krill explains, “Both beers are kind of a coincidence. We are small enough where we can do fun things.” These light-hearted, one-off brews have garnered CMBC some much deserved attention. “We’ve been getting phone calls about Demisemi every day,” says Krill. “We’ve been getting so many phone calls, we now have a script to follow.” The phone has been ringing in Quisenberry’s office as well. “We’ve really been impressed with the feedback, and the demand. In a year when we’ve had some huge achievements – #1 overall seed in the mens NCAA basketball tournament and a Top 50 University ranking from U. S. News & World Report – commissioning Demisemi has been one of the most popular things we’ve done.” Demisemi has been difficult to get, even on Villanova’s campus – a testament to how much the beer scene has changed since Krill and Henke were students. “We used to go to Erin’s Pub and drink 32 ounce Coors Lights. There was no craft beer then. Today, people really appreciate a variety of good beer. So if you can’t get any Demisemi now, wait around and we’ll get to you. Nova’s anniversary celebration doesn’t end until December.”

Ryan Krill & Chris Henke Cape May Brewing Co.

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By Lew Bryson

GREAT BREWER MAKES EVERY BATCH OF BEER TASTE LIKE THE ONE BEFORE. BUT WITH ALL THE NEW, EXCITING HOPS AVAILABLE, SOME BEERS WILL BE “CONSISTENTLY” DIFFERENT. HOW FUN IS THAT? Last summer I was in St. Louis and saw Firestone Walker Luponic Distortion on tap. Hey, I'll try that! It was delicious, and part of a “keep the glass” promotion. I liked the glass – a nice willi becher – so much, I carefully packed it and brought it home. But even though Luponic Distortion is sold in Philly, I cannot get that same beer in my glass again... because it's not the same beer anymore. Luponic Distortion is one of the new breed of rotating hop beers, beers that a brewery keeps steady and stable, usually under the same name, but they change up the hops. It's a reflection of the bountiful harvest of new hop strains that have been coming available. As Firestone Walker Brewmaster Matt Brynildson puts it, “In recent years, the door has been blown wide open on all of these insane, new, experimental hop varieties. Luponic Distortion is our vehicle to venture into uncharted territory through the potential of these new cultivars.”

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More locally, Luke Bowen, co-founder of Evil Genius Beer Company, stands that statement on its head when he considers why they started their hop-rotator beer, This One Time At Band Camp DIPA, saying that beers like that are driven not by hop varieties, but by drinkers' love for them. “Yes,” he says, “we think that it is because consumers love different hops. That is all the rage now! And as people are getting more familiar with hop varieties, we have been able to showcase each of them in various formats to be received by a very educated consumer.” Whether it's the hops or it's you, the hop-rotator is the latest way brewers have of bringing us two of our favorite things: more hops and more new, different beers. Port Brewing has been pursuing that for a while, and have spun off another brewing group to do it: The Hop Concept. They started their Hop Freshener Series with a slightly different format: four seasons of IPAs, each tagged for the different hop characters they delivered: Dank &

Sticky, Citrus & Piney, Lemon & Grassy and Tropical & Juicy. “The premise for our Hop Freshener beers has been the same since day one,” says co-founder Tomme Arthur. “Deliver a sense of taste and smell to consumers who are thirsty for hops, but maybe not as familiar with exactly the hops used. The goal has been to blend hops to reach the desired taste and smell in each beer. Of the four, Lemon & Grassy was far and away the most difficult!” He notes that Lemon & Grassy has been dropped from the lineup this year. Hop Concept 2.0 was “a bit more geek-like in terms of the varietals being in charge,” he says. “For Galaxy & Comet, Citra & Azacca, Melon & Blanc, as well as Mosaic & Eureka, the goal was emphasis on varietal dry hopping and late whirlpool carrying the essence.” That lineup will probably change as well; they are, as all these beers are, works in progress. Stone Brewing went with a pure and simple hop-rotator called Hop Revolver. The first one was released in January, featuring Loral hops. Like Stone's popular “Enjoy By” series, Hop Revolver is a grab-itwhile-you-can kind of thing. If you miss it, well, you missed it, because it won't be back. Sly Fox is joining in the fun with an expansion of their beloved IPA Project and Pale Ale Project single-hop releases, called simply Hop Project. But this time, there will be more, and you can get it to-go: Hop Project will be in Sly Fox's popular 360 can format.

“It came from us wanting to explore things again, and package it,” says head brewer Brian O'Reilly. “It's still a series of beers: the can has a number on it. But we want the beer to be fresh, not a collector’s item on a shelf. So we make just enough to get it to the market and into peoples' hands. I'm excited to talk to people about the differences. There will be changes in the hops; American and New Zealand, floral-citrus hops are where we're going to focus for a while. We're also not ruling anything out. We may do a Hop Project that's a keller pils. We haven't made any rules.” You'll notice that some of these are single hop beers, and some are blends. O'Reilly's statement about rules follows through with each of these other brewers: there are no rules in this new type of release. It may be a one-off; it may happen every year. It may be an IPA, a DIPA, a pale ale or a pilsner (Tomme Arthur says he is “tinkering with a hoppy lager recipe; just don't call it a pilsner!”). The only thing you can count on, and the thing that makes these beers so interesting and irresistible, is that they're different, and changing. When you see that tap of Luponic Distortion, that bottle of Band Camp, that can of Hop Project 001 or smell the wild aroma of a freshpoured Hop Concept, or watch someone pouring a Hop Revolver... your curiosity will make you grab it. You'll just have to know. But don't get used to it; the next one's coming right behind!

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CLEVELAND UNTAPPED

Great Lakes Brewers Share a Few Must-See Attractions in Their Favorite City

nce the stereotypical hard-luck city, Cleveland has rediscovered its cool. Thanks to two brothers and their love of European-style craft beer, it’s a beer town once again.

When Dan and Pat Conway opened Great Lakes Brewing Company (GLBC) as a small brewpub in a vacant bar back in 1988, Cleveland’s beer landscape was bleak. The brothers were the only people making beer in this city, once home to hundreds of brewers. A beer-seeking vacationer had little reason to put Cleveland on their itinerary. But in a few short decades, that has changed. Now, a visit to the Great Lakes Brewing Company can be the foundation of a unique, cultural experience. Today, folks can’t get enough of Great Lakes’ European-style beers with names inspired by Cleveland’s history: Commodore Perry IPA (after the hero of a Lake Erie naval victory), Burning River Pale Ale (after the infamous 1969 fire on the Cuyahoga River) and Turntable Pils (a nod to Cleveland’s rich music history). Of course, if you tour the brewery, you’ll sample unique, one-off beers only available on the premises – GLBC makes 100 different beers in any given year. But check the brewpub’s schedule of events before you go. Take advantage of their free comedy and music nights, or make a reservation for a Brewmaster’s Dinner. The experience, not to mention the food and beer, are not to be missed. Yes, there’s more to Cleveland than the Rock and Roll Hall of Fame! We asked the Conway brothers for some tips on what to see after your brewery tour. Here are Pat and Dan’s recommendations…

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By Christopher Munden

• Across the street from our pub is Cleveland’s oldest public market, the impressive West Side Market. You can find anything from fresh meat and pasta to spices, flowers and lunch to-go. Our Ohio City Farm is just across the parking lot. It’s one of the larger urban farms in the country, and it yields fresh produce and herbs for seasonal items on our menu. • If you’re looking to take in beautiful views of the Cleveland skyline and enjoy watersports or a hike, one of our favorite spots is Edgewater Park and nearby Whiskey Island. You can rent a kayak, paddle around and finish up with a sandwich and a pint at the casual riverfront restaurant Merwin’s Wharf. • See films from the world over at the 12-day Cleveland International Film Festival. The energy is palpable. If you’re not around during the festival, try the Cedar Lee Theater for interesting independent films and weekend cult movie nights. • Enjoy our world class orchestra at Severance Hall or take in the always-free Cleveland Museum of Art in University City. Then visit Chef Zack Bruell’s L’Albatros for excellent French cuisine, or go casual at the Happy Dog East at Euclid Tavern – a great place to catch live music and entertainment. • It’s an exciting time to be a Cleveland baseball fan, and Progressive Field is a must-visit stadium with food and beverages from some of our favorite Cleveland neighborhoods, including our beer garden in Left Field. Dine and drink at our brewpub before the game and our shuttle will take you to and from the stadium!

DRINKTHESE

NOW Take a Walk on the Wheat Side

Guinness Irish Wheat Brewed with Guinness ale yeast and 100% Irish wheat, this refreshing beer offers notes of zesty citrus, subtle clove and banana. 5.3% ABV 21st Amendment Hell or High Watermelon A crisp, dry and refreshing wheat beer brewed with real watermelon. 4.9% ABV Blue Moon Summer Honey Wheat Golden as the summer sun, Summer Honey Wheat has a slightly sweet clover honey taste with a hint of citrus. Light biscuity malt and a slight hop bitterness provide balance. 5.2% ABV Weyerbacher Wit Coriander, orange peel, grains of paradise and star anise give a light spiciness to the aroma, while this refreshingly crisp wheat ale finishes with just a hint of tartness. 4.6% ABV Evil Genius Ma! The Meatloaf! An easy-drinking, fruit-forward wheat beer, made totally unique with an addition of mango in the fermenter. 5% ABV Yuengling Summer Wheat A German weizen-style brew with a slightly hazy appearance and overtones of banana and clove. 4.6% ABV Sea Dog Sunfish This delicate wheat beer is light-bodied, with refreshing hints of peach and grapefruit. 4.6% ABV UFO Huckleberry Natural huckleberry flavor is added to this hefeweizen to make it the perfect blend of sweet and refreshing. 4.8% ABV

HOP ART Fortem

The First Release From Firestone Walker’s Leo v. Ursus Chronology of Beers

onflict and creativity produce great beer. At least that’s the philosophy David Walker and Adam Firestone put into practice at their miniature, state-of-the-art, experimental brewery called the Propagator. It’s also the reason why the label designed for Fortem – an unfiltered New England-style double IPA and the first beer released in the brewery’s Leo v. Ursus Chronology of Beers – features a new rendering of the bear and lion poised for battle. Firestone Walker is best known for Union Jack IPA, Pivo Pils and Luponic Distortion. Fans of these and other FW beers know that the lion and the bear represent the brewery’s founders. Firestone, a native Californian, is the bear. (There’s a bear on California’s state flag.) And Walker, who hails from the United Kingdom, is the lion. (The lion is a cherished symbol of England.) “Adam and David are brothers-in-law. They are close and get along, but our brewery culture is founded upon a healthy tension that has always existed between them,” says Firestone Walker spokesperson Jamie C. Smith. “The imagery of the lion and the bear captures the beneficial conflict that exists between these two. David and Adam are always in pursuit of the perfect beer. They each have strong opinions and are willing to experiment and revise beer recipes until they have made the best beer possible. The Propagator is the perfect incubator for them to make exciting, innovative beers.” Fortem, Latin for The Strong, is the first release in a chronology of beers developed at the Propagator. “Until the Propagator came along, our ability to experiment and go crazy with tiny batches was limited,” says Firestone Walker’s Brewmaster Matt Brynildson. “Here we can be creative with a host of new hop cultivars. This is a new chapter for us. We will go to our graves wishing we had made the perfect beer – but we will give it our best shot with Leo v. Ursus.”

the bookshelf

THIS CALLS FOR A DRINK!

home after a stressful day at the office and cook a gourmet meal, served with an unaffordable French white – nope, we’re dealing with real life – stressing over first dates, tackling the impossible feat of assembling an IKEA coffee table, worrying about those quickly approaching “big” birthdays and stalking exes on Facebook.

THE BEST WINES & BEERS TO PAIR WITH EVERY SITUATION

Beginning with the basics – learning to taste wine and beer, understanding glassware and deciphering labels – McMartin breaks it all down in a relatable and fun way. But the majority of the book is dedicated to the really good stuff – what to drink and when to drink it.

by Diane McMartin By now, most of us know that full-bodied, roasty stouts bring out the best in decadent, chocolate desserts, while hoppy IPAs work well to tame the burn of spicy foods. But which adult beverages pair best with the important (and not so important) events in life? Until now, many have been at a loss. In her new book, This Calls for a Drink! The Best Wines and Beers to Pair with Every Situation, certified sommelier Diane McMartin pairs her favorite libations with the circumstances, emotions and milestones that life throws our way. The very witty McMartin writes about wine and beer with an understanding of everyday life. She knows most of us don’t come

Having dinner with your significant other’s family? Attending your high school reunion? Watching an awards show? McMartin offers recommendations for so many situations, delivered in a voice that is fresh and full of sass. She’s clearly someone who enjoys a good drink and teaching others about beer and wine. And she relays information in a way that is personable, accessible and refreshingly funny. While the tone may be a bit on the feminine side, men who drink beer and wine will get a kick out of these situational pairings too. This Calls for a Drink! is a great read for anyone who wants to enjoy a drink, no matter what's going on in their lives. With plenty of LOL moments, you’ll be surprised how much you actually learn from this book. draughtlinesmag.com

gets draughted

BRIAN Oâ&#x20AC;&#x2122;REILLY Sly Fox Brewmaster

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The Trail and the Ale Released every year in anticipation of Earth Day, the 22nd of April, Schuylkill River Trail Ale is a refreshing, hop-forward, American pale ale, brewed with outdoor enthusiasts in mind. But this great tasting, easily crushable beer is made to do more than quench your thirst. It is brewed to honor and raise money for the 130-mile Schuylkill River Trail (SRT) that runs through communities from rural Schuylkill County all the way to Philadelphia. Situated on six acres adjacent to the Schuylkill River Trail, Sly Fox is famous for its award-winning beers and its outdoor events â&#x20AC;&#x201C; Can Jam Music Festival, Cyclocross Race and of course, one of the areaâ&#x20AC;&#x2122;s best beer events, the annual Bock Fest and Goat Race.

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raught Lines reached out to Sly Fox Brewmaster Brian O’Reilly to talk about how the brewery’s passion for craft beer and dedication to the environment go hand-in-hand.

D.L. First, let’s talk about SRT Ale, the actual liquid. B.O. It’s a low alcohol [4.6%], golden hop-forward American pale ale. Many call it a session IPA, but I’ll leave that decision up to you. It comes in 12 oz. cans and draught. I think it’s a great tasting, easily crushable beer that helps give back to the community. D.L. The SRT is often called a “hidden gem”. When did you and your Sly Fox co-workers decide to make SRT Ale and raise money for its upkeep and preservation? B.O. Well it might not be hidden for long. USA Today named the SRT “Best Urban Trail in the Nation”. D.L. That may in part be thanks to your efforts. B.O. Well, maybe. We started brewing SRT Ale three years ago. We did it for many reasons. Both our locations [the Pottstown brewery and the brewpub in Phoenixville] are located along the trail which runs parallel to the river. We take advantage of it all the time, so we wanted to highlight the SRT’s recreational value and how access to the trail and the river enhances everyone’s enjoyment of the outdoors. And you can’t brew good beer without good water. D.L. Speaking of the water, you and your family do some kayaking. B.O. Each year for Father’s Day at my request, my family and I kayak up the canal in Phoenixville and back down the river. It’s not much work. It’s close to home. I live on the Valley Forge side of Phoenixville, and it’s a great way to unwind. D.L. Sly Fox was given the “Schuylkill River Legacy Award”. The beer and the brewery’s efforts to support the trail must be going well. B.O. We’ve donated over $9,000 to the Schuylkill River Heritage Greenway Association from proceeds we set aside from the sale of SRT Ale. It’s nice

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to be recognized, but we are excited that our efforts help maintain the trail and fund the procurement of call boxes, for safety, along the trail. D.L. Can a beer like SRT Ale influence how people think about natural resources and the enjoyment of the great outdoors? B.O. I think it can. Drinking beer is more than just the drinking and the tasting. It’s about a shared experience and the time we spend together. If people know what SRT Ale stands for and that Sly Fox wants them to “Enjoy Anywhere – Recycle Everywhere”, that’s our motto, they will at least get the message that our brewery cares about how we impact our corner of the world. Hopefully it gets them thinking along the same lines. But if people buy it because it is a great tasting beer, that’s OK, too. D.L. The SRT begins in rural Pottstville and continues through Philadelphia. Does that have any significance to you and the folks at the brewery? B.O. We all believe that places like this are where everybody comes together. Whether you live in Schuylkill County or a crowded city neighborhood, everyone should have access to a place like the SRT. It adds to our quality of life and personally, it makes me feel connected to a bigger community – one that extends to Philadelphia. D.L. What’s the SRT Spree? It’s scheduled for the 21st and 22nd of April. B.O. It’s a party that celebrates the trail and the Earth Day release [April 22nd] of SRT Ale. You can kayak, cycle, hike or run with folks from our brewery or participate in organized cleanups. There’s even a 50k relay race along the trail. The event ends with a huge party in Phoenixville’s St. Michael’s Park where there will be food trucks, live music and plenty of beer, including SRT Ale. Every great outdoor adventure should end with a great beer! D.L. What else is going on at Sly Fox? B.O. We are working on a new IPA Series called Hop Project. The beers will be fresh, new, experimental IPAs. Then our Bock Fest, better known as the Sly Fox Goat Race, is the first Sunday in May. There’s always something going on and I wouldn’t have it any other way!

“Brewing a tribute beer to this crown jewel of regional recreation was a natural fit for us,” says O’Reilly. “And besides the recreational value that the trail brings to all the communities along the river, the Schuylkill Watershed is vital to the work we do at Sly Fox. We are grateful for the opportunity to give back.”

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a guy walks into a bar and says to the bartender...

“what

do light beer and making love in a canoe have in common? they are both f***ing near water.”

hen you think about a light beer, what comes to mind? For some, a light beer is just like this old joke. There’s very little flavor so it’s like drinking water. Now suppose it’s a hot Saturday afternoon. Friends are coming over for a backyard barbeque that might end after the sun goes down. No one’s watching the clock. There is plenty of food and enough time to enjoy a few beers without fear of getting a DUI. You’re in the mood for beer that is low in alcohol, but not low in flavor. Light beer? Nope. What you really want is a session beer. Better yet, you want a crushable session beer.

A well-balanced, low alcohol beer – usually below 5% is a session beer. But a crushable session beer is all that, and more. It’s a tasty, low ABV beer that has the kind of flavor that makes you want to go back again and again. Session beers are available year-round. They’re not just for fun-in-the-sun. So let’s take a look at some stand-outs. First up is Hoppy Table Beer from Allagash Brewing Company in Portland, Maine. It’s a beer inspired by Belgian tradition, but it’s clearly a hybrid American style. Hoppy Table Beer features a hop-forward aroma, notes of grapefruit and the flavors of pine, citrus

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and stone fruit to round out its finish. It is brewed with four different hops (Chinook, Cascade, Comet and Azacca), then dry-hopped again, which gives the beer its piney citrus notes. “A huge part of Belgian tradition is using different ingredients and brewing methods to create new flavors,” said Allagash Brewing Company founder Rob Tod. “That’s exactly what Hoppy Table Beer is.” Another great choice is the new GFB from Green Flash Brewing Company in San Diego, California. GFB is a light, refreshing, crushable blonde ale with hints of honey and orange peel, complemented by a mellow malt character. When asked what the appeal of a session beer is, Green Flash Brewmaster Erik Jensen had a ready reply. “If you like to drink beer… sometimes a lot of beer, you can’t always do that with an IPA, Belgian tripel or barrel-aged stout. With GFB, you get a lower-alcohol, high-flavor beer in line with other great Green Flash beers of the past that have been easy to drink and keep you coming back for more.” If you want to have a beer from a local brewery, Delco Lager from 2SP Brewing Company in Aston, Pennsylvania is a wonderful, sessionable lager. Delco Lager incorporates smooth malts, clean hops and a crisp finish. It is a classic, everyday beer, updated for today with premium ingredients. A few months ago, Michael Contreras, Director of Sales and Marketing for 2SP predicted that session beers, and lagers in particular, would be a big trend in the Philadelphia area this year. And apparently he was right. “It seems each region has their own style,” said Contreras. “In Colorado, New England and California, they favor various versions of IPAs, but our top two selling beers are Delco Lager and 2SPils, a German lager. As session beers become more popular, we look forward to having a strong identity in the region.” Sierra Nevada Brewing Company in Chico, California offers a variety of sessionable beers. Sidecar Orange Pale Ale is a pale ale with a twist. It’s brewed with Cascade, Equinox and Mandarina hops, which all have a bright, citrus-heavy character. There’s also a hint of orange peel from

additions in both the brew kettle and the fermenter that tweak the classic hop profile and add a zesty pop of bright orange flavor. Also from Sierra, Nooner Pilsner is a crisp, hoppy take on a classic German-style pilsner, one of the original session beers. Nooner is easy drinking, yet packed with the big flavor of spicy and floral whole-cone hops. And for a true artisan experience, Kellerweis is the brewery’s hazy wheat ale, inspired by traditional Bavarian techniques. This brew has a full, fruity aroma with notes of spicy cloves and banana bread. Bottom line, a session beer simply needs to be lower in alcohol, but NOT low in taste. What’s fun about trying these beers is that there’s so much flavor you almost can’t believe they are low in alcohol. Now get out there and start crushing.

Clockwise from left: Rob Tod of Allagash Brewing Co.; Allagash Hoppy Table Beer; 2SP Delco Lager; Mike Contreras and Bob Barrar of 2SP Brewing Co.; Sierra Nevada Sidecar; Green Flash Brewmaster Erik Jensen

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Test Your

IPA I.Q.

fter attending a recent lecture by noted beer author Josh Bernstein, the staff here at Draught Lines decided it was time to put our money where our mouth is… Back in March, Bernstein, author of Complete IPA: The Guide to Your Favorite Craft Beer, hosted a lecture titled “A Guide to IPAs” where he discussed craft beer’s most ubiquitous style and its seemingly endless variations. Following his presentation, and some healthy debate, we decided it was time to see who had the best palate by conducting an old fashioned blind IPA taste-off.

Session IPA: Lagunitas DayTime Fruit IPA: Green Flash Tangerine Soul Style White IPA: Blue Moon White IPA Triple Hopped IPA: Heavy Seas Loose Cannon Wet Hop IPA: Sierra Nevada Hop Hunter Black IPA: Dogfish Head Indian Brown Ale Rye IPA: Dock Street Rye IPA Wheat/IPA Hybrid: Evil Genius Hooray! Sports!

First we grabbed a bunch of our favorite IPAs, but you can choose whatever sub-styles you’d like. Here’s what we used:

We opened the bottles and placed them in paper bags so we couldn’t tell which beer was inside. Then we numbered them 1 through 10. Placing a cup next to each beer, we all tasted them. When the answers were revealed, some of us were more successful than others – nailing a beer style is harder than you’d think.

American East Coast-Style IPA: Weyerbacher Last Chance IPA American West Coast-Style IPA: Firestone Walker Union Jack IPA

Have fun testing your IPA I.Q. And don’t forget… if you talk trash, you have to back it up!

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Fishtown on Foot

Walk this way through a Philadelphia neighborhood with a booming beer scene.

hiladelphia has always been an incredible city for beer drinkers. From South Philly, to Queen Village, all the way up to Port Richmond, each pocket of this city has its own identity with a bar and restaurant scene to match. But over the past few years, one neighborhood in particular has undergone an explosion of new beer bars: Fishtown.

Behold, your guide to Fishtown on Foot – making stops at old standbys, as well as exploring some of the area’s newest beer bars. Located northeast of Center City between the Delaware River and Frankford Ave., Fishtown was historically the cornerstone of Philadelphia’s fishing industry in the 18th and 19th centuries (hence its unique name). Still home to many working class Irish Catholic Philadelphians, Fishtown has experienced a fury of growth this past decade. With the warmer weather finally upon us and the grand opening of Evil Genius’s brand new brewery on Front St., Draught Lines decided it was high time to pub crawl through Fishtown. Behold, your guide to Fishtown on Foot – making stops at old standbys, as well as exploring some of the area’s newest beer bars. If you’re taking public transportation, the El stops at Girard and Berks, both very close to some of Fishtown’s best bars. If you’re driving, parking on Frankford Ave. can be a little tough. Luckily, parking one block over on Front St. is much easier – especially up near Cecil B. Moore, which just so happens to be right across the street from one of Fishtown’s newest hotspots: Evil Genius Beer Company. This past March after years of planning, Luke Bowen and Trevor Hayward, the founders of Evil Genus, proudly opened their first permanent home at 1727 N. Front St. And boy is it a beauty. This jaw-dropping, huge, industrial space even has an outdoor beer garden! On tap are Evil Genius classics like I’ll Have What She’s Having and Stacy’s Mom, but you’ll also find plenty of limited “lab exdraughtlinesmag.com

clusives” like Ermahgerd! Rhsberries! a raspberry Baltic porter, or Trust the Process, an IPA brewed with Galaxy and Amarillo hops. If you’re on the move, like we were, and don’t get a chance to try all the limited releases they have available, you can snag a growler or crowler to-go! Walking east on Cecil B. and down Frankford Ave., stop at the Philadelphia Record Exchange or grab some frozen yogurt at The Igloo on your way to the next destination – Bottle Bar East. It opened four years ago as a standard takeout bottle shop, but has since undergone quite a transformation. “We started with just four taps,” says bartender Josh Aptner. “But Fishtown just blew up so quickly that we had to expand. The kitchen was expanded, the upstairs was expanded. Now we have 13 taps. This used to be my favorite spot before I started working here. The draught program is killing it, the food is killing it, all at reasonable prices.” With a few stops under your belt and a few beers in your belly, it could be time to grab some grub. Right next door to Bottle Bar East, Kensington Quarters is dedicated to supporting local farmers and producers. The amazing menu has something for everyone. General Manager Tim Kweeder says, “We champion small farmers and we do it pretty well here. We still maintain a whole animal butchery which is unique to Fishtown. Even our breweries are super local. We like to keep it all Pennsylvania and New Jersey.” The patio out back is one of the best spots to enjoy a cold beer while soaking in those Fishtown rays.

“When I first started here, this neighborhood was so different. But Paul and William [owners of Johnny Brenda’s] did a lot for Fishtown. It’s a destination now. You can come here and hit so many different places, depending on what you’re looking for.” -Tabitha Fueled up and feeling good, take a jog down to Frankford and Girard to hit up one of Fishtown’s most beloved craft beer bars: Johnny Brenda’s. A bar that ignited the Fishtown beer scene 14 years ago, Johnny Brenda’s was built on a philosophy of supporting local breweries. All their taps are from breweries within a 90 mile radius, so you’re likely to see lots of local favorites like 2SP, Sly Fox, Weyerbacher and Dogfish. As one of the most storied bars in the area, Johnny Brenda’s has been uniquely positioned to witness Fishtown’s transformation. “Fishtown has changed tremendously,” says longtime bartender Tabitha. “When I first started here, this neighborhood was so different. But Paul and William [owners of Johnny Brenda’s] did a lot for Fishtown. It’s a destination now. You can come here and hit so many different places, depending on what you’re looking for.” Take a trip down Girard and stop into another of Fishtown’s newer bars: Sancho Pistolas. Sister bar to the Center City darling Jose Pistolas, Sancho’s setting is more intimate with a homerun menu. Their 10 taps are always rotating and the late night happy hour from midnight to 1 AM is the place to be after seeing a show at the Fillmore or Brenda’s. At this point of your Fishtown pub crawl, you probably need a little pick me up – if so, head up to Front Street Cafe. Opened in 2015, Front Street Cafe’s menu has food that’s perfect for whatever mood you’re in. And you can sip expertly crafted coffee or a draught beer on the back patio. “With a place like Front Street Cafe that has so much to offer, in a neighborhood like Fishtown, you tend to see a ton of different types of people,” says server Carolyn Marks. “From business professionals in for lunch, to people with face tattoos – we run the gamut.” 24

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Now it’s time to walk off a few of those beers and head east, down Thompson St. up to Cedar St. to the legendary Fishtown taqueria, Loco Pez. This cash-only dive bar features décor straight out of your grandparents’ basement and a menu inspired by the taco trucks of Los Angeles. If you’re feeling particularly courageous, try the Gordo Board Taco Challenge that entices brave-souls to eat four pounds of tacos in under nine minutes. The prize? Besides becoming Fishtown-famous with your name immortalized on the Gordo Board above the bar, is a free T-shirt! It’s worth it. Right across the street from Loco Pez sits our last stop, Cedar Point Bar & Kitchen. This relaxed establishment features 14 taps, handpumped cask beer and an outdoor deck. The menu features retro-American classics with some soulful, contemporary concepts. The Cubano and Seitan Wings are musts and the outdoor deck is the perfect spot to wrap up a long pub crawl through Fishtown on foot. Philadelphia is an amazing beer drinking city and neighborhoods like Fishtown continue to improve upon that tradition with an eclectic collection of craft beer bars, all within walking distance of each other. There’s a tap list and a lunch menu for everyone, so take the trek north of Girard to experience for yourself, all this area has to offer.

THE FISHTOWN PUB CRAWL Evil Genius Beer Company 1727 N. Front St. Bottle Bar East 1308 Frankford Ave. Kensington Quarters 1310 Frankford Ave. Johnny Brenda’s 1201 Frankford Ave. Sancho Pistolas 19 W. Girard Ave. Front Street Cafe 1253 N. Front St. Loco Pez 2401 E. Norris St. Cedar Point Bar & Kitchen 2370 E. Norris St. www.origlio.com draughtlinesmag.com

Getting a Handle on Things

e’ve all been there… you walk into a crowded bar and make a beeline for the bartender to order a beer. But a draught list is nowhere in sight, so you scan the tap handles before ordering. Can a tap handle entice you to try a beer?

or a particular beer. Detail and a unique design, as well as the use of humor or beautiful colors, help sell the mystery behind what the tap represents, hopefully making people curious enough to try the beer.”

Brian Thomas, owner and curator of Amazing Tap Handles – The Tap Handle Museum, which houses a collection of over 1,000 handles, knows a great handle when he sees one. “The tap handle should suggest to someone who looks at it that there is a story to tell. That story should be about the brewery, a personal connection to the brewery’s owner

With so many beers on tap, an eye-catching handle gets a beer noticed. As one brewer said to Thomas, “Once they try my beer, they’re hooked. The hard part is getting them to try it in the first place.” That’s what a great tap should accomplish – that initial hook.

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Here are some of our favorites…

Shiner Bock

Dogfish Head Namaste

With a hand-painted ram’s head on top and Shiner Bock inscribed on the body in brown and red, this handle lets everyone in the room know what’s on tap.

This tap handle is flat out awesome. The skeleton swings freely from the base of the handle and bows as it’s pulled. Just like the beer, this handle is bursting with good karma.

Oskar Blues Dale s Pale Ale

Modelo Negra

In 2002, Oskar Blues began the craft-beer-in-a-cancraze when they started canning Dale’s Pale Ale. It’s only fitting that the brewery’s tap handles resemble their iconic cans.

No one does Dia de Los Muertos quite like Modelo, and this seasonal tap handle is the epitome of the Mexican celebration. Adorned with an ornate sugar skull and dripping gold, this handle is a visual representation of the artisan liquid it pours.

Ayinger Oktober Fest-Marzen

Samuel Adams Rebel Juiced IPA

Ayinger’s Oktober FestMarzen tap handle brings a taste of Germany to local pubs. The figurine atop the handle, dressed head to toe in traditional Oktoberfest garb (lederhosen and all), invites you to enjoy a pint of Bavaria’s best beer.

The signature of a true rebel, this tap handle looks, feels and even sounds like a real can of spray paint. The edgy and chaotic graffiti design stands out among the masses.

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Behind the Suds Dogfish Head Record Store Day

s the brewery enters its third year as the Official Beer of Record Store Day, Dogfish Head has released a celebratory brew, Beer to Drink Music To ‘17, a music-inspired tropical blonde ale brewed with kiwi juice and hibiscus flowers. Additionally, the brewery will release a limited-edition, vinyl LP of songs selected by brewery founder Sam Calagione. Unfortunately, the track list won’t be released until Record Store Day – April 22, 2017. DFH has also teamed up with Crosley Radio, architect of the iconic turntable, to kick off a 29-city tour. Fox & Hound in King of Prussia, Johnny Brenda’s in Fishtown and Jose Pistolas in Center City will be the last stops of this rolling gallery, which celebrates indie music, original artwork, Crosley record players and off-centered beers.

Guinness to Build U.S. Facility

orld-renowned Irish brewer Guinness is opening a pilot brewery in Baltimore County, Maryland, bringing the experience of Dublin’s iconic Guinness Open Gate Brewery to the U. S.

The facility, anticipated to open this fall, will brew and feature beers created solely for the United States. The St. James Gate facility will still be home to the iconic Guinness Stout.

Evil Genius Aims to Become a Zero Waste Brewery

vil Genius Beer Co., known for such beers as This One Time at Band Camp! Double IPA and Purple Monkey Dishwasher Chocolate Peanut Butter Stout, has officially opened a new brewery in the Fishtown neighborhood of Philadelphia. The brewery’s founders want to make a big impact on the region’s beer scene with minimal impact on the environment. “All the wood in the building is reclaimed,” says Evil Genius co-owner Luke Bowen. “And there’s radiant heat under the floor to heat the building, which uses steam from the brewing process. We are aiming to be a zero waste brewery.”

Dock Street Now Available in Cans

hiladelphia’s own Dock Street Brewery now offers a few of their award-winning beers in 16 oz. cans. The first three to be released are Dock Street Golden IPA, and two seasonals; No Exit Double IPA and Jip the Blood, a Berliner Weisse made with blood orange puree. Brewed and packaged at their new cannery [adjacent to the brewpub located on Baltimore Avenue in Philadelphia], Dock Street expects to offer more of their year-round and seasonal brews in cans very soon.

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