2016 Winter Edition

Rick Chapman

OF

CORONADO BREWING CO.

gets draughted draught lines winter issue 2016

CUPID’S SECRET CHOCOLATE

& BEER

CALIFORNIA BREWERIES OVERCOME THE DROUGHT

ON

IS THE CRAFT DRINKER’S HERITAGE LAGER

WITH 125 YEARS OF BREWING TRADITION, NARRAGANSETT LAGER IS...

• THE HIGHEST RATED PREMIUM AMERICAN LAGER ACCORDING TO BEER ADVOCATE. • PROUDLY INDEPENDENT & AMERICAN OWNED — SINCE 1890.

M U S T B E 2 1 O R O L D E R T O E N J O Y. P L E A S E D R I N K R E S P O N S I B LY.

draught lines winter 2016 ON THE COVER (FROM LEFT TO RIGHT): KAREN HAMILTON, DIRECTOR OF COMMUNICATIONS; SARAH HAMPEL, FINANCE; STEVE SYREGGELAS, V.P. OF OPERATIONS; ASH NOTANEY, E.V.P. OF OPERATIONS; JAKE DURHAM, ON-SITE EVENT MANAGER/INDUSTRY RELATIONS FOR LAGUNITAS BREWING CO. Photo By: Vito Palmisano

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contents 8 CUPID’S SECRET CHOCOLATE & BEER 12 HOW THE DROUGHT IS AFFECTING CALIFORNIA BREWERIES BY DANYA HENNINGER 15 THE BOOKSHELF GILROY WAS GOOD FOR GUINNESS 17 RICK CHAPMAN OF CORONADO BREWING CO. GETS DRAUGHTED

Editor in Chief Maryanne Origlio

Contributing Writer Julie Kovaleski

Art Director/Photographer Loren Leggerie

Guest Writer Danya Henninger

Senior Editor Maureen McCoy

Contributing Writer Meredith Rebar

Art Director/Photographer Michael Kuchar

Guest Writer Steve Hawk

Mark Your Calendars Band of Brewers | Philadelphia, PA February 21, 2016 – World Café Live Fare | Warminster, PA February 27, 2016 – The Fuge Kennett Winterfest | Kennett Square, PA February 27, 2016 – 100 Block of South Broad St. (between State and Cypress Streets)

Philly Craft Beer Festival | Philadelphia, PA March 5, 2016 – Philly Navy Yard The Brewers Plate | Philadelphia, PA March 13, 2016 – Kimmel Center 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/draughtlines Follow us on Twitter @draughtlinesmag Follow us on Instagram @draughtlinesmag Check us out on YouTube youtube.com/draughtlines

draught lines

is a publication of Origlio Beverage. All rights reserved.

3000 Meeting House Road, Philadelphia, PA 19154

A Few Words From The Editors...

Dear Beer Aficionados, As the temperature (finally) begins to drop, we often turn our attention to the bigger, bolder, warming beers, which is all fine and good, but for some, these boozy brews may be a bit much. So we took it upon ourselves to introduce you to some “sessionable” brews available this winter, as well as a handful of great stouts that you may want to take a look at.

No need to discuss plunging temps with Coronado Brewing Co. co-owner, Rick Chapman.

He enjoys sailing his boat near his California-based brewery throughout the year. We caught up with Chapman to discuss what his award-winning brewery has in store for us this year. And speaking of California, the drought has caused concern for breweries on the West Coast. Lagunitas, Sierra Nevada and Firestone Walker all share what they are doing to conserve water. Their dedication to the environment will astound you.

Sticking with the Cali theme, we’re sure you’ve heard about the separation of Stone Brewing Co. from The Arrogant Bastard Brewing Co., but like us, you may be a bit confused about the details.

We got the scoop straight from the Arrogant Bastard himself, and he is NOT shy about the details.

Lastly, we have an awesome Valentine’s Day gift idea for you! The guys at Pierre’s Chocolates in New Hope, PA let you know how to get your hands on some of their artisanal beer-infused truffles made especially for the romantic holiday.

Cozy up to the fire and enjoy our winter edition!

The Draught Lines Editorial Staff

R

AVE EVIEWS

Chocolate Stout Baked Mac ‘n Cheese

Nothing says comfort food like some good ol’ mac ‘n cheese. This uber-cheesy recipe is made even better with the addition of chocolate stout.

Ingredients

1/2 cup butter (1 stick) 1/4 cup flour 1/4 cup chocolate stout (We suggest Young’s Double Chocolate Stout) 1 cup half and half 1/4 lb. Brie cheese 8 oz. cream cheese 3/4 cup crumbled Gorgonzola cheese 1 ¼ cup shredded cheddar cheese 3/4 cup grated Parmesan cheese, divided 2 cups dry elbow pasta 1/2 cup panko or bread crumbs Salt and pepper

Preparation

Heat oven to 350°F. Boil pasta in salted water until al dente, strain and put aside. In a medium-sized, heavy-bottom pot, melt butter over medium heat.

Whisk in flour to form a light roux. Slowly whisk in the beer and half and half.

Add Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and half the Parmesan. Stir until cheese sauce is blended and add the pasta. Taste and adjust the seasonings as desired with salt and pepper.

Pour mixture into a baking pan, top with remaining Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the top). Recipe serves 4-6.

- Recipe created by Ashley Routson, a.k.a. The Beer Wench

BEER REDISCOVERED

Oskar Blues Mama’s Little Yella Pils

Nick Kulik

Certified Beer Server and Origlio Beverage Sales Representative

According to Nick Kulik of Origlio Beverage, Mama’s Little Yella Pils is a delicious, well-balanced, goes-with-everything kind of beer… one that appeals to beer lovers of all kinds. “It’s approachable and well-balanced,” he says. “It’s the button-up denim shirt of beers. You can wear it to work, to a party or to mow the lawn. For me, Mama’s is user-friendly, it tastes great and it comes in a can so it travels well. She also makes a great shower beer and is the perfect accompaniment for any dish on the menu at my favorite restaurant, Han Dynasty. Oh and it’s also a fantastic pairing for Captain Quint’s USS Indianapolis speech in Jaws.”

Kulik first tried Oskar Blues’ sessionable pilsner at Bar on Sansom St. in Center City. “My buddies and I used to go there to unwind and play Big Buck Hunter. On one of those nights, between Narragansett pounders, dry pepper wings, Hunter Heroes and bourbon shots, one of the guys put a yella can of Mama’s in my hand… the one that wasn’t holding an orange, plastic gun… and the rest is history.” Made with pale malt, German specialty malts and Saaz hops, this gently hopped (35 IBUs) pilsner is a sessionable refresher at only 5.3% ABV – quite low for Oskar Blues’ standards.

Although it’s one of Kulik’s favorites, he feels some people may overlook this approachable pilsner simply because of all the new brands and styles available today. “People have a tendency to overlook some of their old favorites,” he says. “It’s easy to look through the shelves at the beer store or the beer list at a bar, see Mama’s and think, ‘I can get that next time’. But, I don’t understand why they would do that to themselves. I mean, it’s right there! The price is right and it tastes great… not to mention the cool catch phrases stamped onto the bottom of Oskar Blues’ cans.”

You really can’t go wrong with a beer from Oskar Blues. “I’d put it in my top 10 favorite American breweries,” says Kulik. “They make solid beers that taste great and are good for any occasion.

I’ve always been a fan of Dale’s, and Pinner is now making its way into my normal rotation. But you can’t beat Mama’s. I love that Oskar Blues led the canned craft beer movement. Bottles are great, but you can’t shotgun them. Plus, there’s nothing more satisfying than finishing a beer and crushing the can… like Quint. I really love Jaws a lot.”

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ix packs need not strictly apply to bottles of beer.

Chocolate truffles infused with craft beer, like Sly Fox Black Raspberry Reserve, might be the perfect aphrodisiac for your beer and chocolate-loving Valentine.

Yes, they do come in packs of six and even 12, just like your favorite libation, courtesy of chocolatier and beer lover Justin Zaslow, who is the Operating Partner of Pierre’s Chocolates in New Hope, PA.

Zaslow has a culinary degree from the Natural Gourmet Institute for Health and Culinary Arts (NGI) in New York City. Along with his wife and father-in-law, the trio purchased the 30 year-old chocolate shop in Bucks County from Jean Pierre Meyenberg nearly five years ago. They kept the name of the store to honor Pierre, a man they had learned so much from.

“I apprenticed under both my father-in-law and Pierre,” says Zaslow. “They sparked my love for artisanal chocolate. I’m so proud to be a part of the artisan movement that is happening today in the food and beer industries. So many customers want to shop local and they know so much more about the products they are consuming. Because of this, it is very important that our staff be very knowledgeable about all of the ingredients we use to create the chocolate.”

Known for their unique line of small batch truffles made with chocolate sourced from around the globe, Zaslow recently had the opportunity to visit one of the companies they buy from in Ecuador called Republica del Cacao. “It was amazing to visit the farms and sugar plantations where the ingredients are sourced from,” says Zaslow. “We order from this company because of the quality of chocolate they offer and we love the fact that they pay their workers fair wages. We can track every single ingredient down to the farm where it was produced, which our customers love hearing about.”

Of course, chocolate is just one of Zaslow’s passions. “Craft beer is another passion of mine and both audiences care a lot about the ingredients that go into the finished product. These special packs of truffles combine my passion for beer and chocolate and I think they make the perfect gift for Valentine’s Day,” says Zaslow.

The truffles will be sold in 6-packs (2 of each flavor) & 12-packs (4 of each flavor) at the store on West Bridge Street in New Hope in early 2016.

Pierre’s Beer-infused Truffles

Justin Zaslow with his father-in-law Tom Block

Weyerbacher TINY Imperial Stout Truffle A big, bold, chocolaty Imperial stout from Weyerbacher Brewing Company in Easton, PA, infused with Pierre’s South American dark chocolate blend and a touch of cream.

Sierra Nevada Hop Hunter Truffle Pierre’s takes this revolutionary beer, brewed with distilled hop oil, over the top with an Ecuadorian dark chocolate blend, additional hop oil and cream.

Sly Fox Black Raspberry Reserve Truffle The blend of South American milk & dark choclate, cream and rasperry reduction complement the tart wheat ale brewed in Pottstown, PA.

Chocolatier Justin Zaslow explains why these truffles make great Valentine’s Day gifts for both men and women

www.origlio.com

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All About the

Stout

by Steve Hawk

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touts are dark beers made using roasted malt or barley.

The style originated in England in the 18th century to describe beer that was brewed from darker roasted malt than traditional ales. The modern definition of a stout is very much the same, but it often breeds misconceptions simply because of its dark color. People assume that because stouts are darker, they are higher in alcohol, higher in calories and heavier in body. That’s just not the case. Yes, there are those that fit that description, but certainly not all of them. The different styles of stout cross a wide spectrum of flavor profiles, alcohol content and overall mouth feel. The range is so vast and the appeal so broad, virtually every beer drinker is likely to count stouts among their favorite styles.

Samuel Smith's Oatmeal Stout Oats were introduced into the stout style from the very beginning, as it was a plentiful crop in the regions of England and Scotland where the style originated. There was even a time when oatmeal stout was advertised for its health benefits.

But, what really makes this style special is the taste. Although the levels of roasted flavor and hop character can vary, the oats add a silkiness to the mouth feel and provide a touch of sweetness that is unlike any other type of stout. A classic example is Samuel Smith’s Oatmeal Stout brewed in Yorkshire, England. An American counterpart worth noting is Velvet Merlin from Firestone Walker Brewing Co. in Paso Robles, California.

Both are approximately 5% ABV and brimming with cocoa and espresso aromas.

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Young's Double Chocolate Stout Stouts are perfect for the addition of chocolate, as the roasted malt used to create the style imparts natural chocolate and coffee flavors during the brewing process. Take Young’s Double Chocolate Stout, brewed in the UK, for example. It’s a worldclass chocolate stout with a perfect balance of creaminess and roastiness.

Dock Street Sexy Beast Close to home, Dock Street’s Sexy Beast (a new recipe this year) is a medium-bodied stout brewed with 22 pounds of Belgian chocolate and wine yeast. This smooth stout is embellished with robust red wine and bittersweet chocolate flavors that are softened with hints of cherry and oak. Dock Street’s head brewer Vince DeRosiers asks, “When was the last time you had red wine, chocolate and cherry flavors that were all mixed together?” Sounds pretty awesome to me.

Great Lakes Blackout Stout At the “most extreme” end of the stout spectrum you will find Imperial or double stouts. With these, you not only get a much higher ABV, you will also see more complexity from both the higher alcohol content and different forms of aging. These beers inspire a completely different drinking experience. They tend to work well for more relaxing moments, like a nightcap or with dessert, rather than the all-day sessions where their lighter counterparts are enjoyed. Brands to showcase in this style include Weyerbacher TINY, Green Flash Double Stout and Great Lakes Blackout Stout. All are great examples of big, bold, warming stouts that feature a full bouquet of fruity aromas, a rich velvety mouth feel, and a smooth, yet complex finish.

Guinness Stout

Sly Fox O’Reilly’s Stout

Dry Irish stouts are one of the most common styles, the most recognizable being Guinness, which originated in Dublin, Ireland in the 18th century. It is brewed in almost 50 countries today. Guinness features the traditional bitterness of a stout from both roasted barley and a generous dose of hops. The draught version has a thick, creamy head and texture from mixing the beer with nitrogen when it is poured. At 4.2% ABV, Guinness is very drinkable and makes a perfect beer choice year-round and for virtually every occasion, from watching a game or enjoying dinner (especially a seafood entree) to an all-day pub crawl.

Spring House Big Gruesome Chocolate Peanut Butter Stout

A great local example of a dry Irish stout is Sly Fox O’Reilly’s Stout. Head Brewer Brian O’Reilly notes that a benefit of this beer is the low alcohol (3.6% ABV). “I find it to be a very natural way to transition from my morning coffee to my first brew of the day,” he said.

“The low CO2 and dissolved nitrogen make a creamy foam that actually reminds me of a well-made cappuccino.” If you’re looking for a beer for brunch, this is it.

Belhaven Black Scottish Stout An excellent example of a European stout with a traditional European origin is Belhaven Scottish Stout, a deluxe brew from the historic Belhaven Brewery in Scotland. It’s full of roasted malt, coffee and chocolate flavors, along with a hint of licorice. And at just 4.2% ABV, it’s very sessionable.

Another local brewery pushing the boundaries on specialty stouts is Spring House Brewing Company in Lancaster, PA. Their catalog includes titles like Satan’s Bake Sale, Big Gruesome and The Martians Kidnap Santa, which feature ingredients ranging from mint chocolate chip and peanut butter to eggnog!

Lagunitas Brewery • Petaluma, CA

Sierra Nevada Brewery • Chico, CA

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How the Drought isAffecting California Breweries

By Danya Henninger

To make beer, you need water. A secondary truth: to make good beer, you need good water. And the quantitative maxim also holds — to make a lot of good beer, you need a lot of good water. When a brewery is deciding where to build a brewhouse, access to clean, readily available water is an important determining factor.

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imply put, without reliable, high quality sources of water, you can’t make beer,” states Cheri Chastain, sustainability manager for Sierra Nevada, the country’s third-largest craft producer.

So what happens if your once-reliable water source dries up or becomes less plentiful? Thanks to record levels of drought in the Pacific Northwest, California’s 550-plus breweries are being forced to view that as more than a rhetorical question.

The state’s two largest craft breweries, Sierra Nevada and Lagunitas, have both undertaken big engineering projects to help alleviate drought issues, and many smaller producers are adopting technology that’s more water efficient — even if they aren’t specifically under orders to reduce consumption.

Compared to California’s huge farm industry, the brewing industry’s water usage is a literal drop in the bucket. A 2014 report by the Public Policy Institute of California estimated that the water use of all the state’s breweries combined is roughly equivalent to that of one single almond orchard. But, as a plea from Governor Jerry Brown and common sense both indicate, every gallon counts.

“We haven’t been under official water restrictions. We’re downstream from the watershed, and our water is plentiful right now,” says Lagunitas communications director Karen Hamilton. “But that doesn’t take away the responsibility to conserve.”

Conservation does not mean making less beer. No one wants that, not beer drinkers, not brewers, and least of all the state, which reaps a $6.5 billion economic impact from its booming craft beer industry. Instead, it’s all about increasing efficiency. On average, it takes anywhere from 3 to 7 gallons of water to make one gallon of beer. That’s a big range, and what many breweries are concentrating on is reducing that ratio as best they can.

San Diego’s Coronado Brewing Co. has been expanding at an incredible clip, and one of the main focuses in building out new facilities has been reduction of water waste. The majority of water in any brewhouse gets used during the cleaning process, and Coronado’s new, automated 30-barrel system is able to reclaim a large percentage of liquid that previously went down the drain, explains brewmaster Ryan Brooks.

That last bit of treatment before water can be safely recycled back into the natural environment is the toughest to do effectively, per Sierra Nevada’s Chastain. The wastewater treatment plant at the Chico brewery already cleans water 95 percent of the way, but the company is investing in more expensive technology to see if it can filter out the last 5 percent on its own, without relying on municipal resources. The technology is currently in pilot testing phase, but Chastain thinks it could be implemented on a much broader scale by the end of 2016. In general, Sierra Nevada has reduced its water consumption 25 percent since 2008, and is targeting a waterto-beer efficiency ratio of 4.

Lagunitas has an even more aggressive target: to get its water-tobeer ratio down to 2.7. That would make it the most water-efficient brewery in the country, possibly even in the world, notes communications director Hamilton. To get there, the Petaluma-based brewery partnered with biotech company Cambrian Innovation to be the first to install a brand new product called the EcoVolt Membrane Bioreactor. When it’s up and running, the system will not only treat wastewater more than 99 percent of the way, it also promises to generate electricity as it cleans.

When Lagunitas CFO Leon Sharyon first found out about the EcoVault a little over a year ago, he knew it would turn their water usage on its head. “Installing it is cost prohibitive,” Hamilton admits, “but we’re excited to be a case study. Hopefully, it works well, and more of them sell, so the cost comes down. It’s not just breweries that could benefit. It can help save water in many other industries, in California — and around the world.”

21st Amendment founders, Nico Freccia & Shaun O’Sullivan Photo by: Nick Gingold

Coronado Brewmaster Ryan Brooks

“We also have what’s called a ‘flowmeter’ that tells us exactly how much water we’re using to rinse our grain,” he adds. “That water then gets reused in our cooling pipes.”

Firestone Walker, which operates two breweries on the Central Coast, has recently gotten its efficiency down to 4.7 gallons of water per gallon of beer, per the brewery’s spokesperson. The water that does end up as runoff at the Paso Robles facility is now directed to two recently-installed wastewater ponds. The 10 million gallons of water held there is then treated before being returned to the city for final treatment before it gets dumped back into the region’s aquifer.

Even more water savings will come when Coronado’s canning line is up and running — because empty cans arrive sterile, they don’t need to be washed before being filled.

Instead, cans are usually just blown clean with ionized air, according to Shaun O’Sullivan, co-founder of 21st Amendment Brewing Co. in San Francisco, which has never packaged its beer in glass bottles. Like Coronado, 21st Amendment also recently expanded, and it followed a similar conservation strategy, installing a stateof-the-art brewhouse that’s extremely efficient in how it manages water, and works to optimize runoff to as low a volume as possible.

Because of cleaning, sparging and cooling, brewing is always going to generate some runoff, but some of the larger operations are working on ways to deal with the effluent liquid in more sustainable ways.

Firestone Walker Brewery • Paso Robles, CA Sierra Nevada Brewery Chico, CA

Lagunitas Brewing Company Petaluma, CA

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HOP ART Harpoon IPA

For the first time in the brewery’s 30-year history, the Harpoon IPA label has been completely redesigned, yet a few classic elements that the brewery is known for remain intact. “The checkered pattern has adorned our packaging since 1989,” says Director of Communications, Liz Melby, “and although our arched logo is bigger and bolder, the design of it remains the same.”

But by far the most striking change is the addition of the tiger.

Tigers and IPAs both have unique ties to India. Tigers are the national animal of India and IPA, which stands for India Pale Ale, is a style born out of a need to keep beer from spoiling. Hops have antibacterial properties and their addition to the brewing and fermentation processes helped the beers stand up to the long journey overseas. “The tiger brings character and personality to the IPA package,” says Melby. “It makes it more fun – and to us, beer is fun! The tiger also builds associations with the flavor and the idea of Harpoon IPA – tigers bite and IPAs have bite. The symbol can be perceived in many different ways. We want people to derive their own stories.”

Melby continues, “Harpoon’s mantra, ‘Love Beer. Love Life.’ is much more prominent on the packaging and will be a larger focus for our branding in 2016. The label will include more flavor descriptors to give consumers a better understanding of the taste of the beer before they open the bottle.” Beer geeks were kept in mind as well, as ABV and IBUs have also been added.

“It was time for our logo to evolve,” says Harpoon CEO and co-founder Dan Kenary. “We’re not changing who we are, or most importantly the beer inside the bottle, can or keg. But, we are working hard to do a better job of telling our story.”

TB

the bookshelf

GILROY WAS GOOD FOR GUINNESS

by David Hughes

Many are familiar with the series of legendary illustrated animal advertisements that Guinness produced between 1930 and 1960 – the flying toucan, the turtle sporting a Guinness on his shell and the seal balancing a pint of the Irish stout on his nose. Each illustration, complete with such catchy taglines as My Goodness My Guinness, Guinness For Strength, and Lovely Day For a Guinness, not only caught our attention, but also made us laugh. These beer advertisements, some of the most iconic ever made, helped build the Guinness brand in the 20th century.

While many have heard the creator’s name – John Gilroy, we knew little else about him… until now. David Hughes, author of Gilroy Was Good for Guinness, not only shares a plethora of Guinness advertisements created by the now deceased Gilroy, he also reveals details of the English artist’s life story, both personal and professional. Although the prolific artist produced numerous portraits of royals, landscapes and

murals throughout his career, Gilroy is most famous for his Guinness illustrations.

The “comic genius” came up with the idea for the iconic Guinness animal campaign in 1934. At the time, advertisements for Guinness included people, but Gilroy and the Benson advertising agency had some issues with those folks being “too handsome, or too ugly.” So, Gilroy invented the animals, which he said, “everyone loves and no one can hate.” There is however, one “human” who did make an appearance in many of the ads… the chubby, mustached zookeeper is actually a self-portrait of Gilroy himself.

When giving advice about producing an advertisement Gilroy said, “Make it memorable. Make it funny – or if you don’t want to be funny, then make it intriguing. Make them laugh, make them think, but most of all, make them like it – even love it.”

Hughes’ book consists of a biography of Gilroy in addition to numerous reprints of his of paintings, drawings, unused proofs, mock-up illustrations and advertisements. The archive of his work, which had “vanished” for nearly 40 years, surfaced in 2009 and was sold to a collector, who allowed photos to be taken for this book.

Gilroy Was Good for Guinness is a high-quality, fully-illustrated narrative featuring never-before-seen Guinness artwork which will delight both art collectors, Guinness fanatics and those who get a kick out of beer memorabilia. And if you’d like to hold one of Gilroy’s designs in your hands, Guinness is releasing limited edition Guinness Gilroy collectible cans in February. The cans will celebrate the famed campaigns of the 30s, 40s and 50s.

Purchase this book at amazon.com for $33.00

www.origlio.com

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Beer Destination:

Brooklyn, Home of Sixpoint Brewery

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ooking for a little Sweet Action? Hop a train to Brooklyn on April 16th for Sixpoint Brewery and Beer Advocate’s annual charity event Beer for Beasts. Always a hot ticket, this celebration offers great food, live entertainment and dozens of unique brews, many of which are one-time collaborations, served up to benefit the animals cared for by the Humane Society of New York.

Brooklyn is NYC’s coolest borough by far. Populated by a creative and diverse set of folks encompassing a wide-ranging scope of industries, it is also home to a few outstanding breweries making it an excellent, easy-to-reach beer destination. Take for example Sixpoint Brewery, which happens to make the aforementioned Sweet Action, along with a wide variety of unique ales and lagers.

Sixpoint’s founder Shane Welch is a brewer who fits perfectly into this creative landscape. In addition to some fabulous year-round offerings like Bengali and The Crisp, his brewery is known for its Mad Scientist Series of beers which provides the company’s brewers with a laboratory to create the tastiest, most imaginative brews.

It should then come as no surprise that Welch’s charity event Beer for Beasts, or B4B as it is often referred to, is no ordinary beer festival. Instead of serving a regular lineup of beers with typical food

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options, Welch, in partnership with the animal loving folks at Beer Advocate, decided to brew completely unique, one-time offerings solely for this event. “One of the best things about Beer for Beasts is to see what formulations the team comes up with. As the years go by, I am continually impressed with their creativity,” says Welch.

“Last year’s Beer For Beasts event had some really outstanding beers,” says Dan Bisogno, on-premise strategist for Origlio Beverage and former Sixpoint rep. “A few knockouts included a cherry vanilla kolsch, a spiced beet juice-infused ale, a beer ode to Sriracha hot sauce and my (#humblebrag) Beer Advocate-approved Bowl Of Oranges Ale!” With local talent pitching in to provide the music, and a collection of New York City's great food truck offerings, Beer for Beasts gets bigger and better every year.

After hibernating all winter long, why not hop a train to Brooklyn and sip some exceptional beers brewed specifically for a good cause – the well-being of our furry friends in need. This year B4B, which has raised over $120,000, will be held on the sixteenth of April at The Bell House in Brooklyn, NY. Tickets go on sale January 16th at noon. The cost is $70 per person and 100% of the proceeds go to the Humane Society of New York.

gets draughted

In the mid-90s when California was home to only a few breweries, brothers Ron and Rick Chapman opened a beach town brewpub in their hometown of Coronado, California. Their dream was to offer exceptionally balanced beer, authentically inspired by their West Coast roots. Coronado Brewing Co. helped build the West Coast landscape for craft beer as a whole, developing flavor profiles for their abundantly hoppy ales that breweries nationwide look to replicate.

In 2014, Coronado received two prestigious and highly coveted industry awards – Champion Mid-size Brewery and Champion Brewmaster at the World Beer Cup in Denver. The brewery beat out thousands of others from around the globe. With all of the kudos bestowed upon Coronado, which will celebrate its 20th anniversary this year, the passion to brew exceptional beer with an undeniable coastal vibe is just as strong as it was in 1996.

Draught Lines caught up with President and co-founder Rick Chapman to discuss the awards, the beers and what we can expect from the brewery in 2016.

RICK CHAPMAN Coronado Brewing Co.

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D.L. Coronado won the Champion Mid-sized Brewery award at the World Beer Cup. What does the award mean to the brewery?

R.C. It means that we hold ourselves and our beers to even higher standards. Our growth has escalated, so we have embarked on a multi-million dollar expansion to keep up with standards and capacity. We added four new 240-barrel tanks, more silos and purchased an additional building to create a larger production facility.

D.L. What will the expansion mean for the future of Coronado? Will we see any additions to your lineup in 2016?

R.C. The most exciting aspect, aside from increased capacity, will be the introduction of cans and the launch of a new, year-round beer in January called Stingray IPA. This is the first time we have expanded our year-round portfolio since 2012 and we’re stoked about the beer. We’ve released small batches in California to stellar reviews and sales. We are also adding a pale ale called Easy Up to our new can lineup in April.

And we will be introducing two new seasonal beers in 2016 – Berry the Hatchet in May and Pierless Imperial Brown Ale in November.

D.L. Not only did Coronado take home the highly coveted award for Champion Mid-sized Brewery, you also received the Champion Brewmaster award. That’s a HUGE accomplishment! How are you going to top that?

R.C. Our brewers are always looking for ways to improve on our beers.

We will continue innovating new beers like our Stingray IPA. D.L. How would you describe your head Brewmaster, Ryan Brooks?

What are his best attributes?

R.C. He’s incredibly passionate about creating the finest beers for Coronado Brewing Co. and he’s very involved in the development of our team. He trains the palates of our sales and marketing team and educates them on all of our beers. Building partnerships both in the U.S. and internationally is a huge part of his job as well. Ryan has been instrumental in the craft beer movement in Mexico, helping homebrewers in Tijuana and judging brewing competitions throughout the country.

D.L. Why did you choose to sell your beers in Philadelphia?

R.C. The Philly area was our first East Coast market. We launched there a decade ago because of its vibrant craft beer scene. Philly’s pioneering bars and craft beer drinkers are very astute. They continue to set the bar for the craft beer scene, globally.

DL. When in Philadelphia, which beers do you enjoy that you can’t get in California?

R.C. Whenever I travel, I always make my first beer a local. When landing in Philly, I usually have a Yuengling to get things started.

D.L. In addition to adding cans to your lineup, you recently redesigned your logo and packaging. What prompted the new look?

R.C. As we have grown, we recognize that we need a more focused and consistent brand foundation. The packaging design for the launch of our new cans offered a great opportunity to dive deeper into our coastal story.

D.L. What does your new tagline, “Stay Coastal” mean?

R.C. Live it! Embrace the relaxed state of mind that resonates with both San Diego locals and fans worldwide.

D.L. Coronado offers a core series of beers, a Brewer’s Series, Crown series and Coronado Collection. What differentiates each series?

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www.origlio.com

R.C. The beers in the Brewer’s Series are seasonal, innovative beers available in draught only in limited quantities. They are designed for tap takeovers and small batch-style events. The Crown Series is dedicated to seasonal bottles and draught styles. Our Coronado Collection is made up of smaller batch, barrel-aged beers. We carefully select bourbon and brandy barrels to complement the beers and age them appropriately. These beers are even better after being cellared for a few years.

D.L. Your fall seasonal Punk’In Drublic is named for the California-based punk band NOFX’s most successful album. Has the band reacted to the beer?

R.C. A few of our brewers who are big fans of the band came up with the name. NOFX tweeted us saying that a few of the members drink the beer, but we have yet to meet them in person. We’d welcome tipping pints with them in the future.

D.L. You have been involved in several collaborations over the years. Do you have plans for more in the near future?

R.C. Absolutely! We love working with our “brothers in beer”. We learn so much from each other with every collaboration. Our most recent collaboration with Bear Republic (great folks), comes out in February.

It’s a rye IPA called MerBear. I would say we will continue to do a few collaborations per year.

D.L. The drought in California has forced several CA-based breweries to get creative. How has the water shortage affected your brewery and what have you done to deal with the problem?

R.C. Being that we live in a coastal desert, we have always been conscience of, and conservative with, our water use. Our water use per barrel is one of the lowest in the industry and we continue to innovate and conserve. We recently invested in equipment to help with our cleaning systems and we reuse as much water as possible.

D.L. Coronado supports hundreds of charitable events through community partnerships and a donations program. Can you explain a little about both?

R.C. For years, we weren’t able to contribute to charities the way we can today. Giving back is one of the most gratifying aspects of becoming a successful business. We are humbled to assist whenever possible. This year we expanded on a few programs during Fleet Week since the military is such a big part of Coronado Island and San Diego. We brewed a beer and sold it in our brewpubs from Memorial Day through Labor Day and donated a portion of the proceeds to military families in the area.

Another partnership we formed this year was with Petco since their headquarters are also in San Diego. We developed Surf Dog Pale Ale to raise money for the Humane Society.

D.L A little birdy told us that you have many talents… You were a model in Europe before opening the brewery and you are the Captain of the company’s boat, SeaKing Sirens. Knowing these things about you begs the question, what do you think you’d be doing if you never opened the brewery?

R.C. Modeling Depends undergarments.

D.L. What is one beer you could not live without?

R.C. Orange Avenue Wit. D.L. 2016 marks 20 years for Coronado Brewing Co.! What will you do to celebrate the milestone?

R.C. I’ll probably dance on the bar again.

www.origlio.com

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DRINKTHESE

NOW

SKIP THE WAFFLES Samuel Adams Nitro Coffee Stout Firestone Walker Nitro Merlin Milk Stout Coronado Imperial Blue Bridge Coffee Stout Lagunitas Cappuccino Stout Weyerbacher Sunday Morning Stout Sixpoint Cream NEW AND NOTEWORTHY Firestone Walker Luponic Distortion Coronado Stingray IPA Sierra Nevada Otra Vez Gose-style Ale Evil Genius This One Time At Band Camp Great Lakes Turntable Pils Green Flash Tangerine Soul Style IPA Stone Pataskala Red IPA WARM UP AS THE SNOW FALLS Sierra Nevada Bigfoot Oskar Blues Deviant Dale’s IPA Weyerbacher Double IPA #2 21st Amendment Monk’s Blood Sly Fox Odyssey Lagunitas Undercover-Investigation Shut-Down Ale Weyerbacher Insanity SHE LOVES ME SHE LOVES ME NOT Heavy Seas Siren Noir Dock Street Sexy Beast Lindemans Oude Kriek Cuvee Rene KISS ME I’M IRISH Great Lakes Conway’s Irish Ale Sly Fox Seamus’ Red Guinness Nitro IPA PUT YOUR BEST FRUIT FORWARD Green Flash Passion Fruit Kicker Blue Moon First Peach Ale Sierra Nevada Beer Camp Tropical IPA UFO Big Squeeze Abita Strawberry Harvest Lager Peak Organic High Note Shipyard Blood Orange SPRING FORWARD Samuel Adams Cold Snap 21st Amendment Sneak Attack SPIKED SODA Coney Island Hard Ginger Ale and Hard Orange Cream Ale Henry’s Hard Ginger Ale and Hard Orange Want to know more about these beers and which foods pair best with them? Check out Origlio.com!

Cigars&

Beer

from Cuba with Love It was British author Rudyard Kipling who said, “…a good cigar is a Smoke.”

But what do you call a good cigar paired with a smokin’ good beer?

You can come up with your own analogy, but since the U.S. flag is flying once again over the recently reopened American embassy in Havana, Cuba, it’s probably a good time to revisit the joys of smoking a cigar with a really good beer.

Cuban cigars, long regarded as the finest in the world, have not been imported into the United States since 1962. That is when President Kennedy, at the conclusion of the Cuban Missile Crisis, got the Congress to pass an embargo against the importation of all goods from Cuba. By the way, the President, who enjoyed a smoke from time to time, managed to secure 1,200 Cuban cigars for himself before the ban was officially instated. While the embargo has not been officially lifted, Americans can travel to Cuba and return home with up to $400 worth of goods. Cigar aficionados rejoice. Cuban cigars are no longer illegal.

It is safe to say that many craft beer brewers weren’t alive the last time a Cuban cigar was shipped to the U.S. Happily, today’s craft beers are loaded with flavor and can hold their own against any tobacco. But here are a few things to keep in mind when selecting the beer to make that cigar a real Smoke.

Look for Harmony Pair lighter beers with milder cigars, strong beers with stronger cigars. Try a mild Dominican cigar with Allagash White or Dogfish Head Namaste, a medium flavored Honduran with a Newcastle Brown Ale or Great Lakes Oktoberfest, and a rich full-flavored Maduro, which may have chocolate and coffee notes, with Sierra Nevada Porter or Samuel Smith’s Imperial Stout.

Size Matters Smaller cigars (in diameter) produce a cooler smoke and pair better with something light, like a wheat beer or pale ale. Try Harpoon UFO or Sierra Nevada Pale Ale. A short, fat cigar usually pairs better with flavorful beers like porters, stouts and dark ales like Yuengling Porter, Allagash Black, Heavy Seas Deep Six or The Lost Abbey Serpent’s Stout.

www.origlio.com

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The

Arrogant Bastard

Hits the Road

A

merican craft brewers are serious about making great beer, but they also know how to have some serious fun with the names and personas they create for their beers. Suspend your disbelief and read on as the Arrogant Bastard explains his separation from Stone Brewing Co. Stone Brewing Co., the maker of Arrogant Bastard beers, realized that one brewery just wasn’t enough for two decidedly different portfolios of beer, particularly when one has the outsized ego and personality of The Arrogant Bastard.

The restrictive confines of Stone were no match for the Liquid Arrogance of the new Arrogant Bastard Brewing Co. The Arrogant Bastard (a.k.a. The Bastard) has been set free to roam the world and spread the word about the new venture. After whipping up some Arrogant Bastard Ale in collaboration with Maine Beer Co., Great Divide Brewing Co., Brew Dog and Maui Brewing to raise money for a wonderful charity, Draught Lines caught up with The Bastard to find out the inside scoop on the recent split and what the future holds for this bastard gone rogue.

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Bastard

D.L. What have been some milestones in your Evolution of Arrogance?

A.B. On November 7, 1997, I became a shot across the bow of fizzy yellow beer, foretelling the craft revolution ahead. Originally birthed to sanctify my first anniversary, Double Bastard Ale was later unleashed upon the earth in November 1998 and has since returned only once a year. Over the years, other forms of liquid arrogance have emerged to challenge mediocre flavor and to include an oak-matured spawn (Bourbon Barrel-Aged Arrogant Bastard) and java-infused incarnation of Double Bastard Ale (DEPTH-CHARGED Double Bastard Ale). My brethren and I celebrated our 18th anniversary this year with Bastard Day. D.L. Why did Stone decide to separate Arrogant Bastard from the brewery?

A.B. Since being unleashed upon the unsuspecting public in 1997, I strived to develop a reputation that some may confuse with a heightened sense of bravado. Well, I’d say self confidence is more like it!

Given that it was too much for the Koch/Wagner [founders of Stone Brewing Co.] consortium to handle me, I’ve been pushed out to seek my own identity, one that’s separate from the more approachable Stone Brewing Co. D.L. Where will you be traveling?

A.B. I’m headed out to make my own way and, in the process, share the gift of liquid arrogance with brewers the world over, who I think may…MAY…be able to utilize it in a meaningful way. Who knows where I may end up. For now, it’s clear that I’ve inspired many, and made a lot of friends along the way.

Map

Great Divide Brewing Co. Denver, CO

Stone Brewing Co. Escondido, CA

Maine Beer Co. Freeport, ME

D.L. Tell us about the brewing collaborations with Maine Brewing, Great Divide, Brew Dog and Maui Brewing.

A.B. These are the good artisans that I’ve sought out, and shacked up with temporarily on my journey. My visits to their brewhouses will no doubt broaden and change both our perspectives. NO ONE has the right to change how I am brewed. I am absolute. Like the color of your eyes, or your fingerprint. Any alterations are fakery. I don’t indulge in fakery. More stops will be made during my travels and you can follow my quests and musings at road.arrogantbastard.com.

D.L. Which charity benefits from the sales of the collaborative Arrogant Bastard brews?

Maui Brewing Kihei, HI

Brew Dog Ellon, Aberdeenshire (United Kingdom)

A.B. This world will be made better by me. As I have made this planet a safe haven for those who thirst for more, I shall, through the brewing of these beers, support Foster Care to Success, the largest provider of college funding and support services for foster youth in the nation.

For they make the earth a better place for those, who like me, are preparing to head out on their own.

D.L. This has been fun, but all arrogance aside, what the heck happened?

A.B. There has been some confusion. I’ve been getting pinged, a lot, about what the hell is going on with me. “Is Arrogant Bastard Ale being contract brewed?” “Did Stone just turn the contract brewing of one of their beers into a marketing campaign?”

I say: Relax. Breathe. Chill. I’m just visiting some of the world’s coolest, most reputable and all-around awesome breweries, sharing myself and partaking of their hospitality. What an honor… for them and me. Who knows where I will end up. Well, you will, should you choose to follow along.

Hal Bittner of Stone Brewing Co. talks about what it was like working with The Bastard

www.origlio.com

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Beers to Drink This Winter That

Won't Knock You Out

By Danya Henninger

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www.origlio.com

W

hen you’re a kid with a sweet tooth, a chill in the air means it’s time for marshmallow-studded cups of cocoa.

When you’re a grown up with a taste for good beer, cold weather cravings might tilt instead toward thick barleywines, malty doppelbocks and heavy Imperial stouts. Breweries around the world oblige this wintertime indulgence, offering dozens of seasonal releases in these big bomb styles.

There’s a downside to winter warmers though, and it’s especially relevant this time of year when days are short and nights are oh-so-long: Down just one glass of a strong, highalcohol brew and it can knock you out for

A good example is the new Winter Session Ale from Maine’s Peak Organic Brewing Co. Thanks to the addition of dark malted wheat in the grain bill, all the toasty, sweet flavors of a classic cold weather brew are there (balanced by a bit of brightness from citra hops), but the ABV is only 5% — just about what you’d expect from a standard amber lager.

“When it gets dark earlier, people start drinking earlier...”

A more unorthodox winter seasonal is Sneak Attack saison from San Fransicso’s 21st Amendment. Though saisons are traditionally a summer style — historically, they were brewed as refreshment for farmhands after a day in the hot sun — there’s a good argument for enjoying this one on the calendar’s flipside. Its 6.2% ABV is around the same as an average IPA, but its flavor is tinged with sweet winter spice, thanks both to the saison yeast and dry-hopping with whole organic cardamom pods.

You don’t have to stick with seasonals to find fantastic accompaniments to frigid days. Consider the whole category of stouts and porters. (Is there a difference between them? That’s a question for a different article, but in short: not really, at least not in modern brewing). Often available year-round, roasted malts give them a luscious body and a dry finish, making porters and stouts ideal for pairing with big winter meals or tossing back on their own as you relax by the fire.

the count.

Happily, there are alternatives.

In fact, it’s easier than ever to stay in tune with the season without losing your cool.

“When it gets dark earlier, people start drinking earlier. We see the dining room fill up at 6:30 PM in January, versus 8:30 PM in July,” noted Andy Farrell, managing partner, brand director and resident beer expert at City Tap House in Philadelphia. “The whole ‘session’ movement has been growing fast,” he continued, “but it’s only recently begun to creep into winter beers.”

Sierra Nevada Porter is a workhorse in that regard. Its creamy notes of coffee and cocoa don’t overwhelm the palate, thanks to a slight hoppy edge, and it comes with a session-friendly 5.6% ABV. Edmund Fitzgerald Porter from Cleveland’s Great Lakes Brewing Co. is another solid option. It’s robust body has deeper cocoa flavor and slightly less hoppiness than the Sierra porter, and it rings in just slightly higher in alcohol (at 6% ABV).

“When people see a deep color in the glass, a common assumption is that it’s strong, but that’s not necessarily true at all,” Farrell says.

During staff training, he makes the point that it’s important to use all your senses to evaluate a beer, from sight to smell to taste to texture. “Dark does not equate to ‘heavy.’”

Beyond not getting addled too early in the evening, there’s one additional bonus to choosing a low-alcohol beer when the temps are falling: they’re often lower in calories. After all, we won’t be able to hide beneath long johns and winter sweaters forever — spring is just around the corner.

www.origlio.com

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lagers Great Trend Are

the next craft beer

?

For Matt Brynildson, Firestone Walker’s award-winning Brewmaster, the answer is a resounding yes.

India pale ales (IPAs) and pale ales are the most asked for beers ordered across the bar. That trend shows no sign of slowing down any time soon. But brewers don’t just brew beers that sell well. Ask many of them why they choose to make one beer rather than another and their reply is typically that they brew what they want to drink.

Lately more than a few of them want to drink lagers.

M

att Brynildson, who hangs his hat at California’s Firestone Walker Brewing Co., has won the Great American Beer Festival’s coveted “Brewer of the Year” award five separate times. He has crafted a portfolio of brews, mostly ales, at Firestone Walker that honor traditional brewing styles with American flair and a love of hops. The brewery’s flagship beer is DBA, an oak-aged and blended pale ale that is a tribute to cask fermented English ales. In perfecting this beer, Brynildson borrowed blending techniques from his neighbors – the California wine makers who ply their trade in the vineyards all around the brewery.

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fruity with banana, apple and pear being the most common. Ales take less time to ferment than lagers, which is another reason why craft brewers like to produce ales. The quicker you can make it, the quicker you can sell it. On the other hand, lager yeast works at cooler temperatures and more slowly. Lager comes from the German word for storage. These beers require a longer fermentation cycle hence they are stored until the yeast has completed its task. The flavors created by lager yeast are said to be crisp, clean and dry as opposed to fruity. The alcohol content tends to be lower as well.

The brewery’s beers, which include barrel-aged and meticulously blended anniversary releases, are highly praised and sought after.

Yet Brynildson fought to add a pilsner to Firestone Walker’s lineup. “I wanted desperately to make a pilsner beer. No one else in the organization had ever made one. The longer you brew and the more you try to hone your skills as a brewer, the more you get led to lager,” he explained. David Walker, one of the brewery’s owners, agreed to let his Brewmaster create a Firestone Walker lager and so Pivo Pils was born.

Firestone Walker’s Pivo Pils has brought craft lagers into the limelight. This classically rendered pilsner is based on the brewing traditions of Germany with an American West Coast hop vibe. Brynildson, who is not constrained by Germany’s purity law of 1516 which restricts the ingredients that can be used to make a beer, was free to explore what a lager could be. His dry-hopped pilsner is bright gold in color with a perfect balance of malt and hops. A hint of sweetness is followed by a dry finish, which makes it an excellent thirst quencher any time of the year. Fortunately, the beer is available yearround.

Before delving into why Pivo should be the next beer you order, it was awarded the gold medal for best pilsner at the Great American Beer Festival three years running, let’s review the difference between ales and lagers, which can be summed up in one word – yeast.

Ale yeast works at warmer temperatures and more quickly than lager yeast. The flavors imparted by ale yeast are often described as

Brynildson and many beer aficionados think it’s time for consumers to take a fresh look at lagers. “Lager became a four-letter word in craft beer circles and that’s a damn shame,” said Ed Friedland, craft and specialty marketing manager for Origlio Beverage. “A lager can be as interesting and as well-made as an ale. You just have to know how to appreciate it, what to taste for.”

www.origlio.com

Matt Brynildson, Brewmaster Firestone Walker Brewing Company Photo by: HAAS

In Praise of

Lagers “2015 was a lager heavy year for Sierra Nevada.

We started the year with two new lagers: Nooner Pilsner, and Beer Camp Hoppy Lager. Our summer seasonal was (as always) Summerfest Lager, and our fall seasonal was our Oktoberfest collaboration with Brauhaus Riegele. In our fall variety pack we also included a Vienna lager which is a personal favorite of mine. For 2016, we’ll continue with Nooner and Summerfest, and have an all-new Oktoberfest seasonal with a different German partner. We’re also working on nearly a dozen different lagers in our pilot breweries which may-ormay-not ever make it to prime time.”

- Bill Manley, Beer Ambassador for Sierra Nevada Brewing Company

“I’ve been waiting for craft lager to grow for years. Harder and costlier to brew, plus lower demand, equals not much action. But beer lovers are starting to move beyond IPAs, sours, strong ales and strange ingredients, and towards beautifully crafted traditional lagers that will never go out of style. Finally!”

- Jon Myerow, owner and “beer decider” for Tria

“[At BRU we have seen that] the introduction of first-rate pilsners such as Firestone Walker Pivo, at a time when consumer’s palates have become more sophisticated, shows that casual drinkers are open to trying new products in familiar styles.

They are recognizing that in premium domestic products there is quite often a great increase in freshness, a better price and overall improved quality and value. ” - Alex Bokulich Director of Operations for BRU

“We first made Lagunitas IPA in 1995 and even then I wanted to find my way to the lager analog of the ale IPA. To me they both reside at the top of the flag pole and I wanted, then-tiny, Lagunitas to know those rarified spaces. I felt that learning to make a strong pils would make us better brewers as well, and it has. Lagunitas Pils is crisp and easy to slam – yet full of real flavor” - Tony Magee, Founder of Lagunitas Brewing Company

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Behind the Suds With Tony Magee of Lagunitas Brewing Co.

Lagunitas founder Tony Magee, the guy responsible for Hop Stoopid, A Little Sumpin’ Extra and Lagunitas Sucks, recently partnered with Heineken. His decision to join forces with the international brewer hinged on a question he knew he would have to answer someday, “Do I want to make more beer to say ‘thank you’ to the people who’ve said they love us? Or do I want to say ‘no’ to my customers who say, ‘won’t you make more’? We’d like to make more.”

Magee takes us “Behind the Suds” to explain why he wants to produce more beer in a joint venture with Heineken.

D.L. Why is Heineken the right partner for Lagunitas?

T.M. I found people there who live and breathe beer, beer culture and beer community. Many people may not know this, but the person who controls the company, over 50% shareholder, is its founder’s great-granddaughter. It is still a family run business.

Another meaningful thing about Heineken is that they don’t use any adjuncts in their beer recipe. That’s a decision only a brewer would make and it shows affection for their product that extends all the way to the mash tun.

D.L. What will change day-to-day at Lagunitas?

T.M. Nothing.

D.L. What has been the overall feedback about your partnership?

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T.M. Positive. There have been the isolated reactions of sellout and such, but with some time, they’ve had a chance to look deeper. There’s a big difference between selling the entire business and partnering. We’ve been talking to retailers across the country and things are very cool. In the end, people want us to do our thing, and that we will do.

D.L. Where do you see the craft beer industry in the future?

T.M. The thing that I am most proud of in all of this is that we were able to lead Heineken to an understanding that U.S. craft brewing has the potential to be central to the future of beer on the same planet. Through Heineken’s distribution system, we will have the opportunity to bring our ideas of brewing and community, as well as the U.S. craft idea itself, to communities all over the world.

#

Beer Banter Let it Snow!

Many people prefer to sip their beer under the summer sun, but while the snow falls, winter is a great time to enjoy a warming brew. @DraughtLinesMag turned to Twitter to find out which beers folks enjoy with their favorite winter activities. @bmxmurfitt @oskarblues @HotboxRoaster Coffee Porter + biking on a @reebcycles #DonkaDonk!! @HarpoonPhilly It’s Iditarod training time. I'll do a few laps with the sled dogs in Fairmount Park & have a few Harpoon Winter Warmers. @ArdmoreBeerShop Snowball fights pair really well with Imperial stouts. Just sayin’. @CapeMayBrewCo Mop Water 5-Spiced Ale. Perfect for those chilly nights around a warm bon fire with good friends. #CHEERS @Weyerbacher A solid coffee stout after a day of skiing. @EvilGeniusBeer Light lager and making snow angels!! Wait let me rethink that… @Hulmevilleinn Watching others endure the cold from a warm barstool drinking @weyerbacher Insanity. @SideBarWc A winter warmer and grilling in the snow! @TriaPhilly Coffee stout for breakfast, milk stout for lunch, Imperial stout for dinner and sledding in between. @DrinkPhilly A nice coffee milk stout really hits the spot after a day on the slopes! @oskarblues Fat bike #REEBin' & a #DalesPaleAle fer'sure. @REEBcycles @Penn_ThriftBev Fueling up with a milk stout before a snowball fight! @SlyFoxBeer We love to skate around on the Schuylkill Canal and sip on some Helles Golden Lager!

DRAUGHT BEER

WILL NEVER BE THE SAME

The BrewLock® System preserves the beer’s natural taste and aroma, ensuring your beer tastes exactly as in the brewery.

Now you can enjoy your Heineken as fresh as in Amsterdam.

Brewed in Holland. Imported by HEINEKEN USA Inc, New York, NY. ©2015 HEINEKEN® Lager Beer.

Brewed in Holland. Imported by HEINEKEN USA Inc., New York, NY. ©2015 HEINEKEN® Lager Beer.

the Lookout

Coming in Spring 2016

Evil Genius Beer Co. gets draughted

Co-founder Luke Bowen talks about the new Philadelphia brewery, set to be up-and-running this summer!

SAM CALAGIONE

OWNER OF DOGFISH HEAD BREWING CO.

is known for his deliciously off-centered brews, but how has his love of music inspired his brewing style and beer offerings?

The New Nitros Many think nitro is solely linked to stout. But that’s just not the case.

Breweries like Sam Adams have experimented with a bunch of styles and discovered that nitro can be the missing fifth beer ingredient.

www.origlio.com

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