Draught Lines spring 2016 by Draught Lines

SOUR YET

SEDUCTIVE draught lines spring issue 2016

PIZZA ‘N PINTS LUKE BOWEN & TREVOR HAYWARD

EVIL GENIUS COMES TO FISHTOWN

draught lines spring 2016 ON THE COVER: Luke Bowen and Trevor Hayward of Evil Genius Beer Co.

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contents 8 LIGHTS, CAMERA, BEER PHILLY BARS FEATURED IN HOLLYWOOD MOVIES BY DANYA HENNINGER 12 PIZZA ‘N PINTS 15 THE BOOKSHELF BEER FOR ALL SEASONS: A THROUGH-THE-YEAR GUIDE TO WHAT TO DRINK AND WHEN TO DRINK IT

16 LUKE BOWEN AND TREVOR HAYWARD OF EVIL GENIUS BEER CO. GET DRAUGHTED

Editor in Chief Maryanne Origlio

Contributing Writer Julie Kovaleski

Art Director/Photographer Loren Leggerie

Senior Editor Maureen McCoy

Contributing Writer Meredith Rebar

Art Director/Photographer Michael Kuchar

Guest Writer Danya Henninger

Mark Your Calendars XFINITY Springfest Live! | Philadelphia, PA April 23, 2016 – XFINITY Live!

A Few Words From The Editors...

Dear Beer Aficionados, One of the coolest things about writing for a beer magazine is the chance to hang out with brewers. Naturally they are good at what they do, making beer. But for many of them, their creativity and entrepreneurial spirit go way beyond their involvement with the beverage we all love.

Sly Fox Bock Fest & Goat Race | Pottstown, PA May 1, 2016 – Sly Fox Brewery Washington Crossing Brewfest | Washington Crossing, PA May 7, 2016 – Washington Crossing Historical Park Great Beer Expo | Philadelphia, PA June 4, 2016 – Navy Yard Philly Beer Week | Philadelphia, PA (and surrounding suburbs)

June 3 - 12, 2016 – Various Bars and Restaurants 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

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When it came time to decide what we were going to write about in this spring edition of Draught Lines, we didn’t plan on taking a deep dive into the lives of brewers. It just turned out that way. The conversation kept coming back to the interesting things these folks do in addition to making world-class beer. So, we take you up close and personal with four brewers: Luke Bowen and Trevor Hayward of Evil Genius, who are featured on the magazine’s cover, Sam Calagione of Dogfish Head and Dale Katechis of Oskar Blues. Neither Sam nor Dale can limit their enthusiasm to beer, while Luke and Trevor share why they decided to build a new brewery in Philadelphia. And who wouldn’t like to walk around town and stop off at the new Evil Genius Brewery for one of their Purple Monkey Dishwasher Chocolate Peanut Butter Porters? While walking around, why not check out the Philly restaurants that had movies filmed in them. In Danya Henninger’s story, Lights, Camera, Beer, she asked the proprietors of local bars and restaurants what it was like to turn a business into a movie set. After all that walking, you are bound to get hungry and thirsty. Check out the warm-weather thirst quenchers in our article about sour beers, Seductively Sour. (Hint: They’re not that sour, but they refresh like really good lemonade with a kick of alcohol.) Then get some pizza at Dock Street, or Pizzaria Vetri, or drive over to Pinocchio’s in Media for a pie and a beer, like Sierra Nevada’s new Otra Vez. So you see how one thing can lead to another when you are picking stories to write about. We just hope that you have as much fun reading them as we did doing the “research”. Until next time…

Cheers, The Draught Lines Editorial Staff

3000 Meeting House Road, Philadelphia, PA 19154

AVE EVIEWS

Fish Tacos with Pear Salsa

Whether served at a dinner party or Mother’s Day brunch, fish tacos are a deliciously healthy crowd pleaser. Salsa ingredients

1 pint cherry tomatoes, diced 3 Tbsp. red onion, minced 1/2 cup of fresh coriander, minced 1/3 cup of Bartlett pears, peeled and minced 1/3 cup of mango, minced Juice from half a lime 1 tsp. olive oil Salt and pepper

Aïoli ingredients

8.5 oz. sour cream 3 garlic cloves, minced Juice from half a lime 1 Tbsp. Unibroue Éphémère Pear 1/2 tsp. cumin Salt and pepper 2 Tbsp. tortilla chips, roughly chopped (to be added right before serving)

Other ingredients

1lb. haddock or cod 1/2 cup of Unibroue Éphémère Pear 1 small chili pepper, minced 1 green onion, minced Juice from half a lime Salt and pepper 8 soft tortillas, warm Coleslaw mix, no dressing

Preparation

In a medium-sized bowl, mix all salsa ingredients. Place in refrigerator for 20 minutes. In another bowl, mix aïoli ingredients (except tortilla chips). Place in refrigerator for 20 minutes. Place the fish in an air-tight container and pour beer on top. Add the rest of the ingredients (except tortillas) and mix well. Cover the container and place in refrigerator for 20 minutes. Heat a generous dash of olive oil in a large pan over medium heat. Remove the fish from the refrigerator and drain. Cook fish for about 5 minutes or until cooked thoroughly. Add salt and pepper and split into medium sized pieces. Place in a bowl and set aside. Spread about 2 Tbsp. aïoli in the center of a tortilla. Place some fish in the center and add 3 Tbsp. fresh salsa. Garnish with a handful of coleslaw, the corn chips and fresh coriander. Recipe serves 4. -Recipe courtesy of lecoupdegrace.ca, via unibroue.com

BEER REDISCOVERED

Great Lakes Eliot Ness

Dan Bisogno (a.k.a. Jersey Dan)

On-Premise Strategist for Origlio Beverage

Named for the Prohibition enforcement agent made famous by the movie The Untouchables, Great Lakes Eliot Ness is armed with lightly toasted malt and noble hops. The brewery admits, “It’s a bit of a paradox to name our amber lager for history’s most famous agent of prohibition, but it’s a smooth, malty (dare we say, arresting?) paradox.” During his career, Ness visited the bar where the Great Lakes brewery operates today and rumor has it, a bullet hole from his gun remains above the bar today. Ness also employed Margaret Conway – mother of GLBC co-owners Patrick and Daniel – as his stenographer. Fun fact: A shorthand tribute to Mrs. Conway adorns the beer’s new label artwork. “Eliot Ness amber lager encompasses so many things that show a brewer’s deft touch,” says Dan Bisogno of Origlio Beverage. While Bisogno feels that hops can sometimes act as makeup, malt presence, in his opinion, is true beauty. “This is a remarkably malty beer, yet it’s incredibly light on the palate,” he says. “Before I tried Eliot Ness, I didn’t know a slightly sweet brew could be so clean on the palate. The color is a nice, dark, brick red. It’s pleasing to so many senses, and the maltiness, subtle hop character and clean finish speak to many different drinkers.” “I really enjoy lagers in general,” Bisogno says. “As my palate has changed through the years I find them to be my go-to. I think people may overlook Eliot Ness simply because amber lagers haven’t ‘caught on’ in craft circles on the East Coast. If you travel to the Midwest or the West Coast, they are much more popular. In the craft community, lagers once held a bad name, as many people thought of them as yellow fizzy water. But the truth is, lagers are markedly harder to make than ales… they take three times longer to brew. What’s more crafty than that? Thankfully, craft-brewed lagers are on the rise, and soon, I think Eliot Ness will receive the credit it deserves – a new lease on life if you will.” Bisogno, who currently has a six pack of this award-winning amber lager in his fridge says, “I’m working through a few darker beers I have been hording this winter. Eliot Ness will nicely fill the gap between my post-winter stouts and pre-summer pilsners. I love this beer with soft pretzels topped with spicy mustard… umami flavor abound!”

LIGHTS

CAMERA

BEER Philly Bars Featured in Hollywood Movies By Danya Henninger

www.origlio.com

hooting even a single scene for a big studio movie requires truckloads of cameras, dollies, wires and other equipment, not to mention the people needed to set it all up. Philadelphia publicans often get approached by Hollywood movie scouts looking for a bar to shoot a scene in. Having your place featured in a movie can be great publicity, but shutting down a working restaurant means forfeiting at least a day’s worth of sales. That’s why, when Sylvester Stallone and his team decided they wanted to film a scene for Rocky Balboa (2006) at the 20th Street location of the Irish Pub, the bar’s owners didn’t make a snap decision. “Our scene was scheduled for a Friday,” remembers co-owner Mark O’Connor, “and you don’t want to give away a Friday.” To make up for that, he negotiated with the producers for a better stipend (the fee a studio pays to offset revenue loss), and was able to convince them to include the bar’s name in the final motion picture. “They show the front of the building,” he says with pride. “It’s just for a second, but it’s very cool.” Rocky Balboa’s storyline has Rocky owning a restaurant, a joint that was portrayed on screen by South Philly’s Victor Cafe. Though the opera-themed establishment didn’t get to keep its original name – in the movie, it’s called Adrian’s, it did maintain its true look. “At first, I figured they were going to re-dress the whole place,” explains co-owner Rick DiStefano, “but it didn’t happen.” As DiStefano tells it, the restaurant was originally supposed to be boxing-themed, but stipend negotiations took so long that Stallone ended up falling in love with the Victor Cafe just the way it was. Sitting at one of its red-checkered tables, he changed the script to indicate that when Adrian was alive, she loved opera, so that’s why there were so many photos of singers and operatic memorabilia all over the place. In the end, “they pretty much left us alone,” DiStefano says. “It’s very obvious in the movie. You can’t miss it.” Not all bars are recognizable when they show up on camera. At Happy Rooster on Sansom Street, which was featured in the 2011 Bradley Cooper flick Limitless, proprietor Deb Reid hardly recognized her back bar once the set designers were done with it. “They put up chalkboards on all the walls; it was supposed to be a dive bar. It looked completely different,” she says. She kept tabs on the filming by watching the security cameras from her basement office, something that got her in trouble with the director. “When I would walk around, my heels were making too much noise — they kept saying, ‘Too much noise downstairs!’”

Much of the action in Limitless ostensibly took place in New York City even though it was mostly shot in Philly, a swap that’s relatively common. In Kevin Smith’s 2004 romantic comedy Jersey Girl, hero Ben Affleck has a breakdown during a press conference at a New York Hard Rock Cafe. But instead of actually filming at an outpost in NYC, producers used the Philadelphia branch. “We had to shut down for four days while they redid the place with all this ‘80s memorabilia,” recalls sales and marketing manager Dawn Bundick, who got to keep one of the fake posters they put up. It hangs behind her desk. The most recent Philly spot to grace the silver screen was Johnny Brenda’s, in yet another Rocky sequel, Creed. The bar didn’t have to undergo any makeover at all, though, since it played itself — as a beer-focused tavern with a small music venue. “It was art imitating life,” says co-owner William Reed, “because the leading actress [Tessa Thompson, who plays a singer in the movie] had recently sang on our stage with a real band.” It was Thompson’s idea to use the Fishtown tavern in the first place, he says. When she brought the art director and then the director over to convince them it was the right location, he inquired whether Johnny Brenda’s would get to play itself. “Do you want it to?” the director asked. “Of course I want it to be JB’s!” Reed replied. Then he thought better of his eager response and quickly added: “You’ll still pay us, right?”

Take a Tour: Philadelphia Bars & Restaurants in Hollywood Movies Johnny Brenda’s Creed (2015)

Happy Rooster Limitless (2011)

Victor Cafe

Rocky Balboa, Creed (2006, 2015)

The Irish Pub

Rocky Balboa (2006)

Hard Rock Cafe Jersey Girl (2004)

Tequilas

Unbreakable (2000)

Butcher & Singer

The Sixth Sense (1999)

The Union League Trading Places (1983)

Photos by: Danya Henninger

www.origlio.com

Guinness Nitro IPA. Luis Ortega, the brewer who crafted this beer’s unique recipe, says, “Guinness perfected nitro beer almost 60 years ago, so we believed we could really add something new to the style.” And indeed they did. Guinness Nitro IPA is everything you’d want from an English-style IPA, complex and hoppy, but not too bitter. That last part, not too bitter, is why many brewers are experimenting with nitro beers. By adding nitrogen to a brew, the gas’s tiny bubbles create a beautiful cascading waterfall effect, a dense head and a creamy, smooth mouth feel. But one other thing happens; the flavors of the ingredients soften and blend together so the bitterness from the hops fades. Samuel Adams experimented with all sorts of beer styles. Nearly 100 different recipes later, their brewmasters fully understood nitrogen’s effect on the taste of beer. It smoothes a beer’s hop impression significantly. For example, a nitro beer needs 100 IBUs (bittering units) to taste like it had 50 IBUs if it were carbonated with CO2. Jim Koch, the founder of Sam Adams had this to say about nitrogen’s effect on a beer’s taste. “I had an epiphany that carbonation was the hidden ingredient in beer. It’s not thought of as an ingredient – it’s like water for the fish, they can’t see it until they’re out of it. The same is true for carbonation

lthough new to the craft scene, beers dispensed with nitrogen as opposed to the usual carbon dioxide or CO2, have been around for quite some time. Behind St. James’s Gate in Dublin, Ireland, Guinness pioneered its use in the 1950s with the release of Guinness Draught stout, arguably the world’s most famous nitro beer. Last year, Guinness applied their nitro expertise to an IPA creating

vs. nitro. It’s like taking the fish out of the water. It’s amazing to taste what it does to beer.” The result of all that experimentation is the the Samuel Adams “Nitro Project”, three different brews – Nitro IPA, Nitro White Ale and Nitro Coffee Stout, each available in 16 oz. cans. These cans contain a widget, which releases the nitrogen when opened. Realizing that a well designed widget is key to the flavor of his beers, Koch spent two years and millions of dollars creating the perfect canning line to make the cans for his nitro beers. And because nitro beers are not meant to be drunk directly from the can, he took it a step further and designed a glass that enhances the flavor and visual beauty of his nitro beers. Similar to a standard pint glass, it features a big dimple near the top to capture and highlight the cascade effect. And the lip of the glass is turned outwards to help the drinker pull the beer through the foamy head without spilling. When it comes to beer, Sam Adams leaves nothing to chance. Jim Koch will only release a beer if it is the best expression of the style that he and his brewmasters can possibly make, right down to the container and the glass it is poured into. This attention to detail is evident in every sip. The coffee stout is “Dark and Inviting”, the IPA is “Bright and Citrusy” and the white ale is “Creamy and Smooth.” As mentioned, other breweries offer nitro beers. Local brewer Sly Fox has long produced its light-bodied, roasty and dry O’Reilly’s Stout, an Irish-style stout poured with nitrogen. It’s one of their most popular beers. And two years ago, Oskar Blues released a nitro version of their much-loved Scotch ale, Old Chub. While California brewery Firestone Walker added milk sugar to their winter seasonal Velvet Merlin, creating Nitro Merlin Milk Stout. Brewmaster Matt Brynildson, who created Velvet Merlin, compares this adjustment to adding cream to dark roasted coffee. The result is a roasty brew with mellow sweetness and roundness that is enhanced by the nitro. So when you walk into a beer bar or look on shelves at your local beer store, you’re likely to see these and other nitro beers. Don’t hesitate to sample them. These beers are ready for their close-up.

Nitro is Not Just for Beer Any More Coffee pressurized with nitrogen, pours with a smooth head and creamy texture, similar to beer. Backyard Beans Coffee of Lansdale, PA, a local independent coffee shop, has been selling their Punch in the Face on Nitro cold-brewed coffee since early 2014. Coowner Matt Adams explains nitro’s effect on their coffee, “The bitterness is toned down, similar to an IPA. We use a dark roasted coffee that’s smoky and rich, but on nitro it tastes chocolatey and smooth, almost like chocolate milk.” What could be better than that?

www.origlio.com

PIZZA 'N Pints Bon Appetit, The Huffington Post and other publications agree, Philadelphia offers worldclass pizza, and of course we all know itâ&#x20AC;&#x2122;s the best beer city in America. Put the two together andâ&#x20AC;Ś presto! Local hot spots weigh in on why the two make such a great combo.

www.origlio.com

he tradition of making wood-fired pizza has been passed down from generation to generation in the Certo family. So, when it came time to open Dock Street Brewery in West Philly, owner Rosemarie Certo knew that the right oven was the key to great pizza. “The flavor of the pizza is affected by the searing and the smoking created in a wood-fired oven. The crust comes out perfectly crunchy and enhances the flavor of the toppings. This is the best way to cook something quickly without washing out the flavor components. Sometimes pizza shops rely too heavily on herbs and spices to cover up a lack of flavor. Our oven allows the food to maintain the moisture and spark of freshness.” Both unique and authentic, it only makes sense that Dock Street’s most popular pizzas are not your run-of-the-mill red sauce and mozzarella. “Our best-selling pizza is the Flammenkuche, which is made with crème fraiche, caramelized onions, apple wood smoked bacon and gruyere cheese. It’s an Italian favorite and I could eat it every day,” says Certo. To complement this white pie, Certo recommends both Dock Street Kölsch and Summer in Berlin, a Berliner Weisse which will be released in time to beat the summer heat. Certo explains, “Wheat beers are great with white pizza. The wheat harmonizes with the crust, while the mild hops balance Flammenkuche’s richness. The slight acidity cleanses the palate and lets the bacon and onion flavors shine through. My mouth waters just thinking of it.” With locations in Philadelphia’s Fairmount and Center City neighborhoods, Pizzeria Vetri is known for classic woodfired Neapolitan-style pizza. Beverage Manager Victoria Bonanni says that pizza and beer are like yin and yang. “The acidity in tomato sauce is balanced perfectly by the Victoria Bonanni, Beverage Manager for malt characteristic of beer.” Bonanni suggests Great Lakes Pizzeria Vetri Dortmunder Gold for almost any type of pie. This German pale lager has a light, palate-cleansing effervescence in addition to a slight bitterness and maltiness that shines through when enjoyed with pizza. The two most popular offerings on their menu include Crudo, a white pie made with mozzarella, bufala mozzarella and prosciutto crudo [crudo means raw] added after the pizza is cooked, and Salsiccia, a red pie topped with fennel sausage and roasted fennel. Offered only at the chancellor street location is a pizza named The Rittenhouse. Topped with bufala mozzarella and lobster, it is perfect for the adventurous pizza lover, particularly when paired with Samuel Adams Nitro White Ale. One of the most popular spots for pizza and beer in the burbs is Pinocchio’s in Media. They are known for their thin, handtossed crust, secret homemade sauce and blend of cheeses. Manager Tim Volikas explains what folks enjoy most about their pizza, “Some people like the really crispy crust, while others can’t get enough of our well-balanced sauce. And who doesn’t love the cheesy goodTim Volikas, Manager at Pinocchio’s ness holding it all together? We Restaurant in Media offer more than 40 different toppings, so customers can let their imaginations run wild and create whatever kind of pie their hearts desire. We also carry over 1,000 varieties of beer, so those who love beer and pizza can make their own six packs and decide for themselves which make the best pairings.” Volikas suggests trying a non-traditional “pizza pairing beer” like a sour. The classic Rodenbach or Sierra Nevada’s new, Otra Vez work well. “The acidity in sour beers almost counteracts the acidity in the tomato sauce. I find that sours really bring out a depth of flavor.”

Superb Spots for Pizza and Pints Brew Pubs

Sly Fox Brewhouse & Eatery Kimberton Rd., Phoenixville

Just Opened Clarkville

Baltimore Ave., Philadelphia

Casual Joints Birra

Passyunk Ave., Philadelphia

Smokey Joes

S. 40th St., Philadelphia

City Tap House

Logan & University City, Philadelphia

Nomad Pizza

S. 7th St., Philadelphia

High End Hot Spots Barbuzzo

S. 13th St., Philadelphia

Brigantessa

Passyunk Ave., Philadelphia

Suburban Slices Pica’s

West Chester Pike, Upper Darby

Dominick’s

County Line Rd., Chalfont

Lione’s Pizza

Wallace Ave., Downingtown

Santucci’s

Woodhaven Rd., Philadelphia

Earth Bread and Brewery

Germantown Ave., Philadelphia

In Riva

Ridge Ave., Philadelphia

www.origlio.com

HOP ART

Abita Brewing Co. recently unveiled new label designs in time for the brewery’s 30th anniversary celebration. Abita is synonymous with the city of New Orleans. And as one of the largest exporters of Louisiana culture nationwide, they made sure their new look reflected that. “A beer’s packaging gives you a snapshot of what’s inside – the culture of the brewery and a preview of the experience you’ll enjoy once you drink the beer,” says David Blossman, President and CEO of Abita Brewing Co. “All of the new labels suggest a central theme: the vibrancy of the life we love to live in Louisiana,” says Blossman. “The images are inspired by the art, culture, history and colors of New Orleans.” From the voodoo doctor who personifies the mystery and magic of Purple Haze, to the brass band leading a parade on the Abita Amber label, the personality of the city is showcased through the eccentric new characters and quintessential New Orleans’ scenes. “We played off the mystery that's associated with the 'haze' of Purple Haze,” says Blossman. “It's both the effect in the beer that comes from adding real raspberries, and the aura of magic that swirls around Dr. Brumeaux, the voodoo sorcerer. We imagine him practicing his craft in the dark corners of the French Quarter, concocting delicious potions, much the way our brewers do.” Since opening in 1986, Abita Brewing Co. has evolved immensely, while remaining true to its heritage and commitment to Louisiana, as evidenced by the redesign. Abita wants fans to know that the bottles may look refreshingly different on the outside, but your favorite brews inside will taste exactly the same.

the bookshelf

BEER FOR ALL SEASONS

A THROUGH-THE-YEAR-GUIDE TO WHAT TO DRINK AND WHEN TO DRINK IT

by Randy Mosher Have you ever wondered why certain beer styles are tied to specific times of the year? Chicago-based beer expert Randy Mosher answers this question in his book, Beer for All Seasons, in which he takes readers on a yearlong journey, focusing on the four seasons and the big events (perfect for beer consumption) that occur during each. Mosher’s work explores the origins of seasonal beers and the common ingredients found in each, with great examples from breweries in the U.S. and abroad. However, this is not just a book of history and recommendations, it’s also full of calendar-worthy festivals and suggestions for seasonal food pairings and beer-centric travel. All of which are presented

to the reader on lively pages filled with stimulating photos of people, places and of course, beer. Finding a beer style to match the temperature outside can be difficult for every level of beer drinker, but brewers struggle with this concept as well. Greg Koch, owner of Stone Brewing Co. and a friend of Mosher’s says, “This, at its core, is a subject I simultaneously embrace and find myself at odds with. A part of me loves the idea of seasonality in beer. I get to look forward to different flavor profiles coming and going with the leaves on the trees. Yet another part of me simply wants to drink any beer at any time.” Mosher writes in his book, “All human life once revolved around the seasons. Being in tune with the seasons was a matter of life and death for these early people. Crops had to be timed to the rain and the sun, and the animals they sheltered had their own seasonal patterns.” Beer for All Seasons educates beer drinkers about the seasonality of beer, but it also breaks the stigma that heavy beers should only be enjoyed during the bone chilling months, and lighter, crisp beers should be your go-to during the dog days of summer. Chock full of interesting photos, Mosher gives readers a better understanding of traditions surrounding beer styles and an appreciation of how far the art of brewing has come.

Purchase Beer for All Seasons at Amazon.com for $13.00 www.origlio.com

gets draughted

LUKE BOWEN & TREVOR HAYWARD

Evil Genius Puts Down Roots in Fishtown 16

www.origlio.com

Luke Bowen and Trevor Hayward, the two Villanova grads behind Evil Genius Beer Co., decided the time was right to open a brewery in Philadelphia. Known for a lineup of tasty beers with memorable names – who knew a farmhouse IPA could be called Shut Up, Meg! – they decided it was time to say goodbye to New England contract brewer Thomas Hook and commit to their own facility in Fishtown. Draught Lines met up with the Evil Genius crew at the new brewery, under the “El” on Front Street, to get the inside scoop on all things Evil Genius.

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D.L. After celebrating your 4th Anniversary, you are opening the first Evil Genius brewery in Philadelphia! We are so happy to have you here, but why did you choose Philly? L.B. We live here, we went to school here… this is our home. We wanted to be in Philadelphia so badly, but we had to find the right spot. We decided on Fishtown because we wanted to be a part of the revitalization that’s happening in Northern Liberties and Fishtown. The area has seen such a renaissance in a very short time. The residents are great, the bars are great and the area has a ton of history. Our building is over 100 years old and has always been used as a manufacturing facility. Being affiliated with a beer city as great as Philadelphia will be a huge boost for our brand, and hopefully it will get us recognized outside of our home market.

D.L. What is it about your Purple Monkey Dishwasher Chocolate Peanut Butter Porter that people go crazy for? L.B. People often order it because the name is so out there. But once they try it, they got nuts for the flavor. It isn’t too sweet, too heavy or artificial tasting. We’re very proud of that beer and we sell a ton of it.

gets draughted D.L. Why did you initially brew with Thomas Hook Brewery instead

D.L. Each release of your new year-round beer, This One Time at Band Camp, is made with different hops. How did you come up with this idea and how often will a different version be released?

T.H. We were broke 20-somethings when we started, and no one was going to give us $5 million to build a brewery. Starting our company this way allowed us to pump out tens of thousands of cases on a regular basis with a low startup cost.

L.B. We came up with the idea because we really like brewing with different combinations of hops. It gives us the chance to release a beer with the same malt bill, but a different hop blend, to really accent the differences between them. We plan on releasing this beer three times a year with a different select hop bill. Our first edition was Simcoe, but we have a ton of fun stuff in the works!

of opening your own brewery right away?

D.L. What about the new brewery excites you the most? L.B. The new brewery will allow us to create more specialty beers like sours, lagers and unfiltered IPAs that we just can’t make in our current situation. That is what I am most excited about. But I also want people to come and experience who we are and what we’re about. I think that everyone will be blown away when they see what we’re building here.

D.L. One of your spring seasonals, Shut Up, Meg! is a dry-hopped farmhouse IPA. Where did the idea for this unique style come from? L.B. Jon has a ton of experience brewing IPAs and saisons, so we just let him go nuts. He really honed in on something special with that beer. It also has a great name. I get a ton of people asking where they can find it because their wife or girlfriend is named Meg.

D.L. Will we see any new beers from Evil Genius this year?

D.L. What do you see being the next big trend in craft beer?

T.H. Yes! For starters we will release two more versions of This One Time At Band Camp. Also, we’re working on an Almost IPA due out this summer. And because we are turning five this year, we will be releasing an Anniversary Ale.

T.H. As much as people want to say IPAs are over, they’re not. IPAs will always dominate, but I see more breweries getting into pilsners and goses. Most of my friends like to drink craft beer, but they don’t want to drink two 10% IPAs. They would rather drink four or five beers with ABVs under 5%, so I think session beers are the future of the industry.

D.L. You recently hired Brewmaster Jon Defibaugh. What does he add to the Evil Genius team? L.B. Jon is a great addition. He was the head brewer at Tired Hands Brewing Co. before working with us. He’s an awesome person with a lot of creative ideas. Part of the new brewery will be solely in his hands. We want him to experiment and get creative. That’s why he’s here, and we’re excited to see what he comes up with. D.L. Who chooses the names of your beers? They are hysterical! L.B. Everyone on our team, and even some people who don’t work for Evil Genius have named our beers. If it doesn’t make us laugh, then we don’t use it. It’s as simple as that. D.L. Which Evil Genius beer is your favorite to brew? Which is most difficult? L.B. Trick or Treat Chocolate Pumpkin Porter is my favorite. That beer really got us noticed early on. I would say that it’s also the most difficult to brew because we use real pumpkin, spices and natural chocolate. There’s a lot to juggle. But people go crazy for it. T.H. My favorite beer to brew is our farmhouse IPA. We use all of the “sexy” hops in that one... Simcoe, Amarillo and Citra. The brewery just smells awesome on those brew days. Like Luke said, developing a recipe for beers that have the specific flavors we want, like chocolate and peanut butter, can be a challenge. D.L. Which ingredient are the hardest to brew with?

L.B. Have you ever burned butter on the stove? That’s what it tastes like when you burn peanut butter or hazelnut oil. While we obviously don’t dump a jar of Skippy in the beer, we do use all natural ingredients when brewing, so it’s hard to brew with ingredients like that and still have the beer taste like beer.

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D.L. If you were stuck on desert island, which three beers would you want with you? L.B. Great Question! Well, if I’m on a desert island then I’m going to be very thirsty, so definitely Allagash White because I can drink that all day. I’d also want something hoppy, so cans of Sierra Nevada Pale Ale would be perfect. That is the first craft beer I fell in love with – it’s my go-to. Finally, I’ll definitely want something dark, and I couldn’t live without our chocolate peanut butter porter, Purple Monkey Dishwasher. I love that beer so much and it’s the one I’m most proud of. T.H. I’m gonna go with beers that’ll help quench my thirst. Our mango wit ale, Ma! The Meatloaf! has to be my number one choice. It’s so easy to drink and very refreshing. As for my 2nd and 3rd choices I would go with 21st Amendment Hell or High Watermelon Wheat and Harpoon’s UFO Raspberry. All three of these would make even the worst desert island a paradise! D.L. Lastly, how did you guys come up with the name Evil Genius? L.B. It came to us during a long night of “research” at a local pub. We were totally overthinking it. Once we relaxed and let our creative juices flow, Evil Genius just popped out. We were unsure about using the name at first. It has the word EVIL in it and we wondered if people would get the wrong impression. Thankfully we dismissed that idea pretty quickly. I get emails and calls daily from people saying that they love the name or they have a friend that they call The Evil Genius.

DRINKTHESE

NOW

REVOLUTIONARY.

Hop Hop Hooray!

Weyerbacher Line Street Pilsner Dogfish Head Romantic Chemistry Sierra Nevada Hoptimum Great Lakes Chillwave Green Flash Styrian Golding Single Hop Pale Ale Lagunitas Equinox

Ripe for The Drinking

Samuel Adams Porch Rocker Abita Strawberry Lager Harpoon Camp Wannamango Woodchuck Summer Time Shiner Prickly Pear Shipyard Melonhead Cape May Misty Saison Weyerbacher Last Chance IPA with Apricot

Spring is in ‘Session’

Blue Moon Belgian Table Pils Sierra Nevada Summerfest Port SPA Saranac Summer Pils Peak Summer Session Ale Great Lakes Steady Rollin’ Dock Street Summer in Berlin

Take a Walk on the Wheat Side Yuengling Summer Wheat Weyerbacher Wit Samuel Adams Summer Ale Evil Genius Ma! The Meatloaf!

Pucker Up

Sixpoint Jammer Weyerbacher Tarte Nouveau with Blood Orange Allagash Little Brett

From the mind of Brewmaster Matt Brynildson comes Luponic Distortion — an ever-evolving mix of experimental hops, designed to deliver mind-blowing ﬂavors that break the rules with each new release. e unique revolution number on the label tells you which release you have in hand. Crack fresh and enjoy the show.

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merican brewers, like mad scientists, are compelled to put their own spin on all styles of beer. Here’s why New A Jersey’s Cape May Brewing, Maine’s Allagash and California’s The Lost Abbey want to brew unique American sour beers that break with tradition.

“They [Belgian brewers] are grounded in tradition, “says Cape May Brewing Company (CMBC) Head Brewer Brian Hink. “As American brewers, we do it louder, faster and bolder, and in general, more bad-ass than anyone ever has. And that’s especially true with sour beers. When creating kettle sours and barrel-aged beers, we throw stuff at the wall and see what sticks. It’s an adventurous approach, not defined by tradition. While we're inspired by our brethren across the pond, we politely ask that they step aside and let us take sour beers to the next level.” Jimmy Valm, Director of Brewing Operations for CMBC says they decided to brew sours because, “The unpredictability and adventures into the unknown are too appealing to pass up. Having complete control over every aspect of the brewing process is essential to making great beer, but sometimes letting go and allowing nature to take its course is a thrilling experience to be a part of. Also, being a brewery that adheres to the motto, 'brew it like we have to drink it' comes into play, and a lot of us here at CMBC love our sour beers. They're admittedly not for everyone, but for those who are hip to sours – we're there for you!” CMBC’s series of sours called the Stow Away Series, is “all about mixed fermentation, barrel aging and letting go a bit to experience the wilder side of brewing,” says Hink. “As the name suggests, we're looking to stow away on nature's wild ride and see where the trip takes us!” Hink feels that the popularity of sour beers may be due to the similarities the style shares with wine. “The aging qualities of some wines and sours are very closely aligned. Both can spend up to several years in wooden barrels, and both evolve in the bottle. The process used to get to the end result is very similar. As for flavor, sour beers can have moderate to sometimes extreme levels of tartness, and oftentimes fruit is added to enhance the beer's wild complexities.” Coming soon from CMBC is The Keel, an approachable sour ale made with Champagne yeast, aged in red wine barrels which impart a slight wine-like oakiness. Whiffs of plum, apricot and cherry delight the nose and the palate in this fruity-tart beer that’s not at all puckering. Back in 2007, Maine-based Allagash Brewing Co. began creating “Coolship” beers that are crafted using a traditional Belgian method of spontaneous fermentation. The process unfolds like this: Hot, unfermented wort is cooled overnight using outside air in a large shallow pan known as a Coolship. While cooling, naturally occurring microflora from the air inoculate the beer. In the morning, it is transferred into French oak wine barrels where the fermentation and aging process occurs. That can last from one to three years. Allagash 20

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Brewmaster Jason Perkins says, “We introduced the Coolship method because we are a Belgian-style brewery that wants to experiment with other fermentation methods. Coolship started as a fun way to mimic what has been done in Belgium for a long time, but it has become an important part of the brewery.” This spring, Allagash will release the first nationally available “wild” sour in a 12 oz. bottle. Little Brett is straw-colored and features hints of pineapple and bread crust. Dry-hopped with 100% Mosaic hops, it has a mild tart finish, balanced with a pleasant hop bitterness. And its ABV is only 4.6%. Tomme Arthur, founder of The Lost Abbey in San Marcos, California produces some of the most sought-after sours in the nation. Above the barrel room door at his brewery hangs a sign that reads, “In Illa Brettanomyces, Nos Fides” which loosely translates to, "In these wild yeasts we trust." Brettanomyces is the yeast that contributes to a sour beer’s funky flavor. Arthur says, “When we first opened, I wanted to establish a sense of mystery in the barrel room, so I created the slogan. There's a saying brewers use when it comes to brewing sour beers… ‘You're never truly in control of the beer, as the yeast does what it ultimately wants to do’, so in that sense, there is always a shrouded sense of mystery involved in the process. That’s the appeal.” One of the most complex and unique beers that the brewery makes each year is Cuvee de Tomme. This sour beer has a massive brown ale base that is made from four fermentable sugars including malted barley, raisins, candi sugar and sour cherries. It is fully fermented before being placed in bourbon barrels where the beer ages for one year with the sour cherries and the wild Brettanomyces yeast that the barrels are inoculated with.

Rodenbach, a European Icon For centuries, Europeans have enjoyed delightfully funky, thirst-quenching sour beers. A perfect example of a modern sour beer is Belgium’s Rodenbach Flanders Red Ale. This taste bud-tingling beer refreshes the palate, just like lemonade, with the added bonus of green apple and red currant flavors. Not an easy beer to produce, the final product is a blend of Rodenbach, which has been aged for a few years, and a new batch of the beer. The liquid is then aged in oak casks for two years. Rodenbach Brewmaster, Rudi Ghequire is well versed on sour beers and the differences between American and European versions. “Sour beer is going through a bit of a renaissance in the U.S., where brewers are experimenting with everything from the aging process, to the time of maturation and flavor profiling,” he says. “European sours, like Rodenbach, rely on a longer aging process which produces complex taste profiles and natural coloring, along with mixed fermentation to produce a balanced and delicious beer.” After 16 years, the brewery is bringing back Rodenbach Alexander in very limited quantities. This famed beer, macerated with sour cherries, is named for one of the four original Rodenbach brothers. Tart and slightly dry, Rodenbach Alexander has a long finish much like a good Burgendy wine. Ghequire says, “Alexander is a terrific expression of our aging and maturation process. It requires several years to perfect. We’re very excited to offer this beer to fans and a new generation of beer enthusiasts.”

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The Creative Mind of Oskar Blues Founder, Dale Katechis W hen most beer lovers hear the name Dale Katechis, they rightly think of the founder of Oskar Blues Brewery – the man responsible for changing the notion that quality craft beer couldn’t possibly come from a can. As impressive as that accomplishment is, he’s done so much more. “Dale has done a great job of staying true to who he is – an entrepreneur who blends his own passions into the overall landscape of the Oskar Blues brand,” says Director of Marketing, Chad Melis. Katechis’ other passion projects include custom-made bikes, coffee, several restaurants and a line of beer-infused hot sauces. 22

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ike riding has always been a passion of both Katechis and Melis. “I met Dale riding bikes on the trails near the original brewery in Lyons, CO.,” recalls Melis. When Katechis’ bike was stolen back in 2011, his do-it-yourself mentality took over and REEB Cycles was born. Katechis says his company, which creates 100% American-made bicycles, basically gives the middle finger to bike thieves. Everything is done in house, from cutting the raw tube sets and welding up the basic frame, to powder coating and frame prep. In addition to beer and biking, Katechis also has a passion for coffee. He’s been roasting and canning coffee beans in-house for years. His innovative spirit and love of coffee fueled his foray into caffeine with Hotbox Roasters. “Dale saw the opportunity to enter another strong growth market,” said Hotboxing Expert Mike Murfitt. “As he did with craft beer, he wanted to make craft coffee that was unpretentious and approachable.” Hotbox Roasters offers the world’s finest fair-trade coffees, presented in infinitely recyclable Crowlers, 32 ounce sealable cans (initially designed to hold beer), an invention of the genius minds at Oskar Blues. Hotbox Roasters works directly with farms and importers for the highest quality beans that are then roasted in small batches inside the brewery in Lyons. The coffee has become so popular that a Hotbox coffee shop is set to open in downtown Denver in June. Until then, the coffee is available online for a single purchase or a monthly subscription. Something else many people don’t know about Katechis is that he is a “born-and-bred” restaurant guy. So it only makes sense that he owns a few amazing fooderies. The Oskar Blues Grill & Brew in Lyons is where it all began. Katechis opened the doors to this flagship restaurant before the brewery was well known, with the intention of bringing his own restaurant concepts to life: full-flavored beers, down-home cooking and a family-friendly atmosphere all in one place. Homemade Liquids and Solids (HMLS), home of the colossal Oskar Blues can, is the coolest joint in Longmont with one of the best patios in town, while CHUBurger offers “craft casual” or inventive burgers, crafted with skill, that you won’t find at any old fast food restaurant, and the Mexican-themed Cyclhops Bike CANtina combines Oskar Blues’ passion for cycling and craft beer. It’s also home to the retail bike store that sells REEB cycles. All of the food served at the eateries is made using locally-grown and thoughtfully-sourced ingredients. These three establishments are all in Longmont, C.O.

Check out some other spicy selections

What could possibly make the food served at these restaurants even better? Hot sauce of course! Beer and spicy food are meant to be enjoyed together, and in true Oskar Blues fashion, they partnered with Captain Spongefoot Trading Company, to create their own line of beer-infused sauces. The line includes Dale’s Pale Ale Wing Sauce, Deviant Dale’s Mega Hot Melaguta Sauce, Mama’s Saaz Hoppin Honey Siracha Sauce, Old Chub 3 Chile Chipotle Sauce and Hops and Heifers Ten Fidy Steak Sauce. “This saucy bunch offers varying degrees of spiciness, so everyone can find a favorite,” says Danielle Kowalski Graphic Designer for Oskar Blues. “Plus they’re delicious, on pretty much everything. The sauces are great on pizza, burgers or even drizzled on eggs in the morning if you can handle a little kick!”

Stone Brewing Co. Burning Trinity of Bastards Hot Sauce Set

All of the hot sauces are served at HMLS and CHUBurger, but if your taste buds are tingling, and you can’t make the trip to Colorado, don’t sweat it! They’re also available online at oskarblues.com for $8.00 each.

Yuengling Lager Hot Wing Sauce

Brewed, stewed and bottled just a few miles from the Stone brewery, this trio of hot sauces includes Arrogant Bastard Ale Jalapeno Heat, Oaked Arrogant Bastard Ale Chipotle and Double Bastard Ale Double Burn Habanero. Available at shop.stonebrewing.com for $20.00

Heavy Seas Caribbean Lime Hot Sauce

The perfect addition to fish, chicken or pork, this hot sauce brings a blast of fresh lime and a quick punch of heat from green Serrano chilies. Available at Swagdog.com for $7.50

Made with Yuengling’s famous Lager and Cayenne peppers, this wing sauce needs to be kept close to your grill this summer. Available at Yuengling.com for $4.99 www.origlio.com

To say music is part of the fabric of Dogfish Head is almost an understatement. Itâ&#x20AC;&#x2122;s hard to even discuss the Delaware-based brewery without some kind of musical association popping up.

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here’s the Dogfish Head Music Series of beers, with recipes and labels inspired by various bands. The Firefly Music Festival — a multi-day event that’s like the Bonnaroo of the East Coast — which Dogfish sponsors and brews a special beer for. Analog-A-Go-Go, the annual Dogfish-produced cask beer fest that doubles as a vinyl record swap. And just last year, Dogfish Head was named the official beer of Record Store Day. Held on April 16th this year, this national gatehering celebrates the unique culture of the 1400 independently owned record stores in the U.S.

tense. Although the pub was just two blocks from the beach, where most venues relied on cover bands to draw in crowds with familiar tunes, Calagione was insistent that all acts at Dogfish Head perform original music only. It’s stayed that way for 21 years.

The connection is no coincidence.

Foregoing cover bands wasn’t great for revenue — on some Fridays and Saturdays in the early years, the brewpub staff outnumbered the audience — but Calagione was never in it for the money.

“I’m as much of a beer geek as I am a music geek,” says Dogfish founder Sam Calagione, who explains that music was sewn into the brewery from its very start. In 1995, when Calagione was preparing to open the Dogfish Head Brewings & Eats in Rehoboth Beach, Delaware he based his business plan on what he refers to as the “holy trinity.” The establishment, as he saw it, would carve a niche for itself by offering three unique things: Original beer, original food and original music. “We wanted to be the first American brewery to consider the entire cultural landscape,” he explains. At the brewpub, as beer from the fermenters was used to create interesting dishes in the kitchen, culinary ingredients went the other direction into the brewhouse, where they were used to make the “off-centered” beers Dogfish became famous for. “In the beginning, we got alot more criticism for brewing those exotic beers than we got accolades,” Calagione notes. And between the food and the drink was the stage, where the focus on creativity was just as in-

“I don’t know how many of hundreds of original bands have come through by now,” he says, riffling through his memory for the names of groups and singers who graced the Dogfish stage before they became well-known. “The Strokes, Jonathan Richman, Bonnie ‘Prince’ Billy, the Wild Colonials...”

“[The stage] isn’t there to be profitable,” he notes. “It’s there to be true to our passion for music, which bleeds from our artistic approach to business. In my original plan for Dogfish Head, I referenced American hip hop and the American punk movement. Just like the Replacements grew their fan base one event at a time, we wanted to do that with our beer.” As we now know, the plan worked. In 1996, Dogfish Head bottled its first beer, and Calagione started introducing his creations to bars in other towns.

Calagione often thinks of Dogfish as a Philadelphia brewery. “Philly was the first market outside of Delaware that I sold to,” he remembers. “I brought a bucket of cold beer to Tom Peters [of Monk’s fame] at Copa Too, and he was in.” Because of the city’s early and fervent embrace of his products, Calagione often thinks of Dogfish as a Philadelphia brewery. “Philadelphia had the best beer scene in the mid’90s,” he says. “I don’t think we would be in business today if Philly hadn’t bought so much of our beer.” By the late ‘90s, Dogfish had built a separate packaging facility, and was distributing to a dozen states. It was during this time that Calagione made his next musical connection — he convinced painter Jon Langford to design a label for Immort Ale. Langford wasn’t just a visual artist, though, he was also a musician, best known as one of the founders of punk band The Mekons. “After we started working with Jon,” Calagione says, “we realized there was this amazing overlap of music geeks in the pro beer community and beer geeks in the pro music community.” One of those beer geeks happened to be Adam Block of Sony Entertainment’s Legacy Recordings. A huge Dogfish Head fan, Block approached Calagione in 2010 to ask if he was interested in collaborating on a beer to commemorate the 40th anniver-

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sary of Miles Davis’ ground-breaking album Bitches Brew. Calagione was thrilled. “I was actually already reading Miles Davis’ biography at the time, and I had been struck by him. A creative adventurer, he liked to paint, he liked to cook, he was voracious about experiences.” To develop the commemorative beer, he dug into the book and researched Davis’ favorite foods, then designed a recipe that would be the ultimate pairing partner. The resulting brew — released with the same name and artwork as the album — was a huge success.

“The beer makes the music better, and the music makes the beer better.” Other Music Series beers followed, and they were equally well-received, from Grateful Dead tribute American Beauty to Pearl Jam-inspired Faithful Ale and Hellhound on My Ale, which honored the memory of bluesman Robert Johnson. In 2012, when the Firefly Music Festival was looking for a craft beer sponsor, they knew Dogfish was the right one to partner with. The same thought occurred to the organizers of Record Store Day, who in 2015 asked Dogfish Head to become the official beer of their celebration of indie music. For Calagione, saying yes was a no-brainer. Looking to help raise awareness of the day, he called up his friend Adam Block, who was by then president of Legacy, and suggested they put together a special record — one that would be “the ultimate album for a beer-drinking session.” “I brought 10 cold beers to Adam’s office, which is lined with shelves and shelves of vinyl, and we spent the whole afternoon drinking and listening to songs together.” The result was “Music to Drink Beer To,” a limited-edition album that quickly sold out. This year, the concept has been flipped. Dogfish Head “Beer to Drink Music To” is a new seasonal, released to dovetail with April’s Record Store Day. Its recipe was inspired by rock songs that contain shout-outs to culinary ingredients. The orange peels used in the Belgian-style tripel were inspired by REM’s “Orange Crush,” for example, and the peppercorns by The Beatles’ “Sergeant Pepper.” Candi sugar finds a place thanks to the Talking Heads’ “Sugar on My Tongue,” and Cardamom shows up courtesy of “Mock Song” by Phish. Calagione recommends drinking the beer while listening to his and Block’s album — or any album that you love. “The beer makes the music better, and the music makes the beer better,” he says. “It really is an exponential experience.”

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expert

as one can be.

A Revolution

Years of hop knowledge are packed into each bottle, can and keg of Brynildson’s latest creation, Luponic Distortion. Every aspect of this beer is an ode to the hop plant. Even the name, Luponic, derived from “Luplin,” the resin contained in hops that contributes bitterness to beer, plays with the idea of making hops the star. Distortion refers to Brynildson’s ability to blend different hops to create unique flavors. “Often times we find hops that really excite us, but there isn’t a practical way to integrate them into our existing program,” he says. “Luponic Distortion gives us the vehicle we need to use new hops and different blends while not being tied to a particular flavor profile. We get to jam!” Jon Defibaugh, Evil Genius

To keep year-round beers flowing, brewers must experiment with different hop varietals when there just isn’t enough to be had.

new brewery opens every two hours in the U.S. That’s great news for beer lovers, but it means brewers must compete for the finite supply of hops farmers grow. How can a small brewery churn out beer when they aren’t sure they’ll have enough of an essential ingredient? By getting creative, of course. Both Evil Genius Beer Co. and Firestone Walker Brewing Co. recently released new beers, available year-round, with unique twists. Both brews will keep the same name and look, but throughout the year, the hop profiles will change. Evil Genius’ Head Brewer, Jon Defibaugh explains, “It’s been difficult for small breweries like ours to access popular hops. We have to start thinking about which hops we will need several years in advance. A beer like This One Time at Band Camp allows small breweries like ours to play around with new ingredients, while keeping happy those drinkers who want to try something new.” Experimentation is just as important to Firestone Walker. After graduating from Kalamazoo College in Michigan, Brewmaster Matt Brynildson worked as a hop chemist. He is also an International Consultant for the Hop Growers of America, so he’s about as close to a hop

Matt Brynildson, Firestone Walker

“Revolution”ary Taste This One Time at Band Camp is Evil Genius’ double IPA with a twist – the same blend of hops is never used twice! They start with a classic American DIPA recipe, then cut back on the bittering hops by adding over 75% of the hops post fermentation. This method helps retain their juicy, resinous, aromatic qualities, allowing the differences in the hop varieties to really stand out. Each time it is brewed, the beer will be dry hopped with a different blend of hops.

The flavor profile of Luponic Distortion, changes every 90 days. Each numbered “revolution” is not only made with experimental hops, but with varying levels of hops to create a different beer each time. www.origlio.com

Behind the Suds With Saul Kliorys of Great Lakes Brewing Co.

Great Lakes Brewing Co. (GLBC) is well known for their dedication to improving the environment. The brewery has its own sustainability department, overseen by “Sustainability Czar” Saul Kliorys, who knows how important it is for breweries around the world to conserve water. D.L. We know that GLBC is working with other breweries and the Brewer’s Association to create water conservation guidelines for craft brewers. What else is the brewery doing to conserve water? S.K. In Cleveland, we’re lucky to draw our water from Lake Erie, which contains about 80% of the nation’s fresh water. For us, there are certainly economic drivers for water conservation, but we also want to demonstrate that we’re being good stewards of this precious resource. It currently takes us about six gallons of water to make one gallon of beer. By standardizing our cleaning processes and reusing water from rinses on our packaging line, we’ve been able to achieve nearly 30% water savings over the last five years. D.L. Great Lakes’ new spring/summer seasonal, Steady Rollin IPA features a kayaker on the label. How does this beer embody the brewery’s commitment to water conservation? S.K. There’s a well-known quote that we conserve only what we love, so one of the best things we can do is get out and enjoy the Great Lakes. That’s why there’s a kayaker on the Steady Rollin’ label. Lake Erie is not only the source of our water, it’s also a natural wonder where many of us go for recreation and inspiration. There are a number of challenges facing the Great Lakes these days – toxic algae blooms and invasive species – that threaten the health of these lakes as well as our ability to boat, paddleboard, fish and kayak on them. D.L. Steady Rollin’ made its debut at last year’s Burning River Fest. Can you tell us a bit about this annual event and how it led to the creation of the Burning River Foundation? S.K. This annual music and beer festival [started in 2000] raises money for groups working to conserve water. Folks from all over the Great Lakes region come together every year to remember the 1969 fire on the Cuyahoga River and celebrate the renewed sense of eco-consciousness that the infamous blaze sparked. Proceeds benefit the Burning River Foundation, a non-profit organization we developed in 2007 that provides resources for the sustainable future of our waterways.

Beer Banter

April Showers Bring May Sours! As the refreshingly tart and tasty style is becoming more and more popular, Draught Lines reached out to the Twitterverse to find out which style of sour beer folks were most excited to drink this spring and here’s what they had to say… @wcbeergeek Berliner Weisse! @pinkbootsphilly I’m pretty excited to drink the #Gose we brewed for #IWCBD! #brewuntoothers @1BrewLover A dry-hopped sour ale! @WeyerbacherMike Definitely @weyerbacher Blood Orange Tarte Nouveau! #followthejester @RJellyman For me it’s a tossup between any fruit flavored Gose or Berliner Weisse. @FateBrewingCo We could drink Gose all day. @phillybeerweek Wow, tough question! We’re really looking forward to all the sours featured at Opening Tap and @CraigLaBan’s Brew-Vitational! @FocusedonBeer Can’t wait for Berliners & Goses in particular to hit the market! So refreshing :) @JosePistolas @AllagashBrewing Little Brett! @SourBeerBlog I’m looking forward to drinking new varieties of dry-hopped sours! @CraigLaBan So many local breweries doing all kinds of sours now, I’m looking forward to the ones I don’t know yet. Tasted blind, btw. @YardsBrew Probably the Unite Gose they just brewed for International Women’s Collaboration Brew Day, #IWCBD @MerchantDuVin @LindemansBeers Oude Kriek Cuvée René! #Lambic

the Lookout Draught Lines Summer 2016

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America’s oldest brewery. ®

The wood in this ad is from a centuries old table that was used in the 1800’s by our barrel makers.