Corks & Kegs

August 2015

Your guide to the

Craft Beer Festival

WHAT’S ON TAP HOME BREWING 101 TERMS YOU NEED TO KNOW SWIRL, SNIFF & SIP LOCAL WINES

EVENTS SATURDAY, AUG. 22 11 AM FESTIVAL OPENS @ Racetrack Apron

CONTENTS Getting Crafty

Find out why the craft beer movement is booming.

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12:30 PM RUFF CREEK @ South Hills Chrysler Main Stage 4:30 PM NO BAD JUJU @ South Hills Chrysler Main Stage 7 PM FESTIVAL CLOSES

SUNDAY, AUG. 23 9:30 AM CLASSIC CAR CRUISE-IN Registration opens

Drink Local

Swirl, sniff and sip vino from local wineries.

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11 AM FESTIVAL & CAR CRUISE @ Racetrack Apron

Home Brewing 101

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What you need – and need to know – to brew your own craft beer.

NOON RYAN CAIN & THE ABLES @ South Hills Chrysler Main Stage 4 PM PURE GOLD @ South Hills Chrysler Main Stage 7 PM FESTIVAL CLOSES

Glossary

Get an intro to beer with 10 must-know terms.

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Car Show

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The Sixth Annual Car Cruise-In features amazing autos.

Charities...............................................................4 Socialize ...............................................................4 Listings ...................................................... 24 & 25 Vendors..................................................... 26 & 27 2

CORKS & KEGS 2015

Did you know?

P

roceeds from the car cruise will benefit fire departments in North Strabane Township, California, Monongahela and Avella.

Meadows vice president and general manager Sean Sullivan says the Meadows has gone out of its way to help area fire departments financially since the casino opened in 2007.

“We are happy to help again,” he says. “We have a great relationship with the fire departments.”

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SOCIAL-ize

e sure to follow Corks and Kegs on Twitter, @CorksnKegs. Follow the event in real time with #CorksnKegs.

See the event on Instagram, @CorksnKegs.

“Is it August yet @corksnkegs? So looking forward to this festival!” – @MeadowsCasino “#PCBN is proud to be partnered with the 2015 Corks & Kegs Festival!” – @PghCBN “@Visit_Wash_PA is excited for the @corksnkegs fest!” – @Visit_Wash_PA “Write it down. Re-tweet it. Tell your friends. Corks & Kegs. August 22-23.

Meadows Casino. #corksnkegs2015” – @carole_deangelo Plus! @MadeInPGH put Corks & Kegs on its list of “11 Things You’ll Actually Want To Do This August In PGH” 4

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CORKS & KEGS 2015

Getting Crafty The growing craft beer movement is more than a trend

G

ary Olden of Mt. Lebanon had always been interested in craft-brewed beer, and brewed beer at home. “I wanted to take it to a new level,” Olden said.

And he did, when he opened Hitchhiker Brewing Co. in Mt. Lebanon in May of 2014.

“I liked the idea of business and connecting a diverse group of people,” says Olden, who doubles as the head brewer at Hitchhiker.

It was much the same story for Brian Eaton, one of the co-owners at Grist House Brewing in Millvale, which also opened in May 2014.

“My brother-in-law and I were both into home brewing,” says Eaton, who operates his brewery out of a former slaughterhouse.

“We wanted to open a business that other people would enjoy.”

Hitchhiker and Grist House are part of a mini boom of sorts for the Western Pennsylvania region, which is now home to more than 20 different independent breweries that vary from mom-and-pop operations such as Hop Farm Brewing Co. in Lawrenceville to full-service restaurants and breweries like Spoonwood Brewing Co. in Bethel Park,

which opened earlier this year.

Overall, Pennsylvania has 136 craft breweries, ranking it seventh nationally, according to the Brewers Association, a Colorado trade group that tracks the beer industry. By comparison, Michigan is sixth with 159 breweries and Texas is eighth with 117 craft breweries.

California, not surprisingly, is at the top of the list with 431 craft breweries.

The craft brewing industry contributed $33.9 billion to the U.S. economy in 2012 and is responsible for more than 360,000

Overall, Pennsylvania has 136 craft breweries, ranking it seventh nationally, according to the Brewers Association, a Colorado trade group that tracks the beer industry.

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jobs, the association said. Production at craft breweries in the U.S. is now greater than the total brewer capacity three years ago, the association also said.

“As consumers continue to demand a wide range of high quality, full-flavored beers, small and independent craft brewers are meeting this growing demand with innovative offerings, creating high levels of economic value in the process,” says Bart Watson, the association’s staff economist.

So is the beer business competitive locally?

Yes and no, say local brewers.

Helltown Brewing in Mt. Pleasant was started in 2011 by Shawn Gentry, a home brewer who works full-time in the information technology field. Gentry, his brother Tripp, Dan Morris and Brian Mechling, who handles sales, marketing and distribution, run Helltown, which now offers its products in the eastern part of the state.

“Yes, but any business worth being in is going to be competitive,” Mechling says.

“Fortunately, the craft beer industry is very much a community and many brewers are helpful with questions and even supplies in a pinch. “There’s still a lot of space for craft beer as a whole to expand, which makes it pretty easy to get into the market, but beverage managers and buyers are faced with new options every week.”

Steve Ilnicki, the head brewer at Spoonwood, agreed the local beer business is competitive, but friendly.

“There is a true sense of camaraderie and a willingness to help each other succeed,” he says.

Wolfgang Briggs owns Kaliber Brewing

in Connoquenessing, Butler County. Unlike “traditional” brewers, Kaliber specializes in hard tea and honey-based beverages, not malt beverages.

Briggs said he was a home brewer and his original intent was to make a green tea with alcohol and then start brewing other beers.

He then came up with a raspberry tea and changed his business plan to focus entirely on teas. Kaliber now has 14 different teas in its product line.

The Brewers Association is predicting that craft beer breweries will have 20 percent of the national market in five years. Plus, local brewers are confident that business will continue to be robust.

Grist House, for example, will be expanding its hours in August.

Helltown is looking to increase its distribution network. And Four Seasons Brewing in Latrobe, which opened in September 2013, plans on adding 3,000 square feet to its existing building.

“Business is great,” says Four Seasons coowner Mark Pavlik, who is also the brewery’s head brewer. “We have a large number of local bars serving our product and a few in Pittsburgh, and the pub we opened in November 2014 is doing well.”

Olden said the growth locally makes a lot of sense. “More people are leaning toward craft beer,” he said.

Spoonwood’s Ilnicki says the Bethel Park brewery will continue doing what it has been doing. “We’re barely six months in, but so far business has been brisk. The future has us continuing to work hard to provide the best experience possible in terms of beer, food and atmosphere.” u – By Suzanne Elliott 9

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Drink local Wineries are popping up all over the region,with an emphasis on home-grown grapes esque acres, where guests can bring a picnic lunch, purchase a bottle of locally-made, award-winning wine and enjoy the country view. On Sundays during the summer months, between 2-5 p.m., live music fills the air. Wine & Paint Night is also offered twice a month.

J&D Cellars is located just a mile north of exit 25 on Interstate 70 in Washington County. Or, look for J&D at local farmers markets.

J&D CELLARS John Husk and Dot Harvison loved to frequent local wineries, but hated what it did to their pocketbooks. “We decided we needed to find a cheaper way to enjoy good wine,” says Husk. After much research, he planted his own vineyard in 2007 on their property.

Four years later, the husband and wife team took the plunge and started J&D Cellars.

Best known for its variety of sweet wines and its Cabernet Sauvignon, J&D Cellars produces all of the grapes for the sweet wines on site. Dry wine grapes come from offsite locations.

The couple, who is hands on in every aspect of the winery operation, is excited about the new building being constructed on their property in Eighty Four that will house both a new tasting room and the winemaking facilities.

But, what sets J&D Cellars apart is its rustic outdoor seating area set on 16 pictur14

PLUM RUN WINERY Sixteen years ago, Joe Skocik combined three credit cards, two lines of credit and a second mortgage to delve into a hobby he became interested in after visiting a friend.

“A hunting buddy had wine at his house that he made on his own and I got an interest,” says Skocik.

Looking to pass the time after retirement from American General Insurance and the

loss of his second wife, the 74-year-old, purchased 80 acres in Beallsville and planted a 10-acre vineyard with the help of his late brother-in-law. “After a couple of failed tries, I became successful with black raspberry wine,” says Skocik, and Plum Run Winery was born.

Skocik has since sold off most of the vineyard, keeping just three-quarters of an acre for his business. But, with the help of two part-time workers, he continues to churn out between 12,000-15,000 gallons each year.

Plum Run Winery offers 45-50 different varieties of berry, fruit (apples, plums and peaches are among his favorites to work with) and grape wines. Skocik also makes mead, a wine made from fermented honey and water, and ice wine, a dessert wine produced from grapes that have frozen on the vine.

Skocik prefers to keep it local – 90 percent of his wines are made from Pennsylvania fruits and grapes. Come fall, look for pumpkin and cranberry varieties.

While you won’t find Skocik’s wines for sale in stores, they can be found “at a ton of festivals and farmers markets” throughout the area. Or, visit his tasting room at 540 National Pike W., Brownsville.

THISTLETHWAITE VINEYARDS The Thistlethwaite farm has been in the family for 123 years and up until 2006 was primarily used as a livestock farm. However, in 1999, the family decided to delve into the winemaking business. Just one year later, the first acre of grapes was planted on the farm and by 2008, the Thistlethwaite’s had produced enough wine to renovate the original horse stable and open a tasting room and wine cellar, making Thistlethwaite Vineyards Greene County’s first winery.

Today, 10 varieties of French hybrid grapes are grown on five acres of vineyards, producing more than 1,000 cases of wine each year. “Eighty percent of our customers are sweet wine drinkers,” says Denine Thistlethwaite. “We grow all of our own grapes to make our wine, so we can control from vine to wine.”

In addition to the winery, the Thistlethwaite farm is used for agri-tourism and eco farming. Dinner events, music and Murder Mystery Dinner Theaters are popular events at the winery.

“We are a fifth generation farm and a first generation wine maker,” says Thistlethwaite.

“We make our own traditions and don’t have to follow someone else.”

Thistlethwaite Vineyards is located at 151 Thistlethwaite Lane in Jefferson, Greene County. Complimentary wine tastings are offered daily.

THE WINERY AT WILCOX Occupying a stretch of land in Elk County, just south of the Allegheny Mountains, The Winery at Wilcox has not yet become a household name in Southwestern Pennsylvania. However, owners Mike and Carol Williams are hoping to change that with their store in Robinson Township.

Mike Williams began his life-long love of wine and winemaking as a soldier stationed in Europe. In 1994, he and Carol decided to open The Winery at Wilcox, turning their hobby into a family business.

In 2002, Mike and Carol opened their second winery, The Winery at Versailles, in Ohio, leaving their son, Jamie, to run the Pennsylvania operation.

Their newest edition is The Winery at Hunters Ridge. This already-established winery overlooking the Susquehanna River has 6 acres of vineyards the Williams’ are looking forward to utilizing in the fall. Currently, grapes come from other wineries and growers within the state.

In the beginning, the Williams’ started out making 1,100 gallons of wine in eight varieties. Today, the family produces approximately 70,000 gallons of award-winning wine annually in more than 30 varieties – most popular are the Clarion River Red and Wedding White, both of which can be found in LCB Fine Wine and Spirits stores across PA. The Robinson store is located at 1940 Settlers Ridge Center Drive. Free tastings are offered at all locations. u – By – Allison Duratz 15

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Home Brewing 101

E

ven if you don’t lap up the hoppy, floral citrus flavor of “Wheat Juice,” one of the trademark beers on-tap at Corks & Kegs, brewer Kyle Mientkieweicz has some tips to bring out the perfect balance of hops, malts and barley in a home brew fit for one’s own tastes. The 28-year-old co-owner of Gristhouse Brewing in Millvale – along with some other home-brewing fans and vendors – is here to help your home-brewing hobby get underway.

“Sanitation and sterilization. Two different things, and the latter is more important, which means steaming equipment at 240 degrees for an hour. It kills all germs,” Mientkieweicz says. “If you don’t, you’re going to get some off flavors. And most people don’t

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clean their plate chiller or cooling apparatuses because it’s at the end of the process.”

Novice brewers should start out with ales or lagers, he says, but probably ales if they fit your tastes, because they can be quickly batched. A lager takes an average of six weeks to ferment, while ales can be bottled in half the time.

If the piney, bitter tastes of hops scare you, try brewing wheat beers, or a German-style Kolsch, a.k.a, a “lawnmower beer,” with clean, malty flavors that balance hop flavors.

“Those are your gateway beers that may lead you to becoming a hophead,” he says.

Mientkieweicz insists even novices should start brewing with all grain in their beers and not the malt extracts that allow a one-step

process. “You’re going to get a wider range of flavor, and it just tastes better.”

Above all, it comes down to what’s in your water.

“Check the pH levels and understand their target range for the type of beer you want to make,” Mientkieweicz says, noting that the beer bible for this is the Internet and community forums. “Almost everyone in the brewing community online is looking to help, so cross-reference what you’re hearing and reading. And especially if you’re using city water, where they flush the lines with chlorine once in a while, check the pH again – you might have to treat it with calcium or acid. So check with your local authority when they do that.”

Dan Pelger, a home-brewer of 14 years, was visiting A&M Wine and Beer Supplies in Washington when he offered why so many people have gravitated toward brewing bitter, tongue-scraping hopped-up beers.

“Hops are addictive. It’s like heat for spice fanatics. You build a tolerance, and hence the addiction trying to up the ante,” the Ligonier man says.

Co-owner of A&M John Burgess insists

on going the pre-packed beer kit route for newbies.

“Starting can be intimidating, but you can get a kit with everything you need for an IPA, or a cream ale, these will knock it out of the park for you,” Burgess says. “And you don’t have to worry about grinding up grains, versus pouring in an extract. About 75 percent of what I make I brew with extract kits, and they taste incredible.”

The average home-brewer who quits lasts about two years, he says, because they switch to brewing with all-grain and are disappointed. “Find out what you like, and don’t try to hone it too much. It’s a lot of research if you do it. Follow a kit’s recipe first.”

One tip he has for “clearing up” typically hazy or cloudy beers is to add Irish moss.

“It helps you get a clearer beer. It clarifies it, settles out some of the yeast and sediment.”

Typical starter kits, according to John’s wife, Angela, run between $130-$160, which include most – if not all – components to brew beer.

“I recommend getting a glass fermenter in addition to that – a glass boy – for a secondary fermentation process, and that again, has to do with getting a clearer, more pristine beer,” he says.

Finally, for non-beer drinkers, John said hops can still be used to help you relax. “Put some of these floral hops in a pouch, put that under your pillow. Best sleep you’ll ever have.” u – By David Singer 19

CORKS & KEGS 2015

Hot Rods

Car Cruise-In adds to Corks & Kegs

I

n conjunction with Corks & Kegs 2015, the Meadows Casino is holding its Sixth Annual Classic Car Cruise-In, a free event that usually attracts anywhere from 300 to 600 car enthusiasts from around the Greater Pittsburgh area, on Aug. 23 at the racetrack.

“It’s a great nostalgic visit to what your parents drove,” says Sean Sullivan, Meadows vice president and general manager.

The car cruise begins at 9:30 a.m. – that’s when the public can come in and look at the vehicles, which include antique cars, hot rods and pretty much any vehicle imaginable.

“The cars are unbelievable,” Sullivan says. u – By Suzanne Elliott

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CORKS & & KEGS KEGS 2015 2015 CORKS

Glossar y

Navigating the beer world can be tricky, especially if you aren’t familiar with basic terminology. We sought out the expertise of Mark Brewer, who recently penned “Brewology: An Illustrated Dictionary for Beer Lovers,” and had him define some must-know monikers.

Alcohol By Volume (ABV) \˙al-kē-hόl bī väl-yüm\: A measurement used to determine the percentage of alcohol within the beer in terms of volume. The measurement is sometimes indicated on the product in the abbreviated form, ABV.

PHOTO BY DANIELLE SHIELDS

Ale \˙āl\: A type of beer produced with yeast strains that ferment on top of the fermenting liquid. These yeast strains typically ferment at warmer temperatures of 59°68° Fahrenheit, although there are yeast

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strains that ferment at even higher temperatures. This is much warmer than that of the bottom fermenting strains used to produce lagers. Yeasts used in ales tend to produce a byproduct with distinct flavors and aromas of fruits and esters. Ales tend to be served at slightly warmer temperatures than lagers to help enhance these characteristics.

Craft Beer \˙kraft ˙bir\: A term used to describe beer made in breweries that produce beer in quantities of less than 6,000,000 US barrels per year, that are independently owned and operated and that primarily brew beer. Microbreweries, brewpubs and regional breweries are all defined as craft breweries. Since the deregulation of small batches of beer brewed at home in 1979, home brewing became popular.

This paved the way for many of these beerbrewing hobbyists to open their own craft breweries. Today, there are said to be more than 2,500 craft breweries producing craft beer in the United States alone.

International Bitterness Units \in-tәr˙nash-nәl ˙bi-tәr nes ˙yü-nәts\: A scale used to measure the bitterness in beer. The bitterness is due to the addition of hops in the brewing process. Since hops are one of the four main ingredients used in beer, almost every beer will have an IBU rating.

Beers without much bitterness, such as an American lager, might receive a lower IBU rating of 5 to 10, while IPAs that have been

abundantly hopped might receive a rating of 75 or higher.

India Pale Ale (abbreviated IPA) \˙indē-ә ˙pāl ˙āl\: A type of ale with a noticeable although variable bitter flavor. IPAs were widely introduced when an abundant amount of hops were used as a means to preserve the beverage for export from England to India in the 18th century.

Lager \˙lä-gәr\: A type of beer fermented in cooler temperatures using bottom fermenting yeast. Lagers are the most commercially available and consumed beer in the world. Much of this is due to the large commercial brewing establishments that have relied heavily on advertising for years to promote their product. The word lager means “to store” in German. Lagers are stored at near-freezing temperatures, which help produce a clean and crisp-tasting beer.

They are served chilled and vary in color and taste. Common examples of lager beers are pale lagers, pilsners and bocks, with doppelbocks typically being the highest in alcohol content. Dunkel is a typical dark German lager.

Porter \˙por-tәr\: A dark-colored, full-bodied ale that originally had a high alcohol content of 6.6% by volume. Porters have characteristics of chocolate, coffee, caramel and toffee. The name porter was first used in the 1700s and was said to be popular among the hardworking river and street porters of London. The popularity of porters led brewers to produce a wider variety of strengths. This resulted in the creation of single stout porters, double and triple stout porters and imperial stout porters. Over the years, the names were simplified to just stout. Modern porters often have a lower ABV, but robust porters and Baltic porters approach or exceed the strength of earlier versions.

Saison \˙sī sәn\: An ale once brewed in the colder months and with a low alcohol strength that was offered to farm workers in the hot summer months to quench their thirsts. There wasn’t always access to

clean water, so the low alcohol strength was believed to be high enough to ward off disease, yet low enough to not slow down the workers on a hot summer day. Today, saisons are still a refreshing summer beer with tastes and aromas of fruit, citrus and hops, but are not always low in alcohol anymore. Saisons ferment at higher temperatures than most beers, between 85°–95° Fahrenheit, and are well carbonated.

Stout \˙staüt\: A type of ale derived from a porter with an uncommonly dark appearance. The strongest porters were once called stout porters. Since then the two names have been intertwined, which has done little to help clarify the difference between these beers. While porters have intense aromas and flavors of chocolate, toffee and coffee, stouts have much of the same. Both can be sweet, dry and have light brown creamy heads. Many stouts have a higher alcohol content than porters, although one of the most consumed dry stouts in the world has a rather low 4.2% alcohol by volume.

Wheat Beer \˙hwēt˙bir\: A type of ale that is brewed with a large proportion of wheat and is often cloudy in appearance.

Typically, they are consumed more in the summer because of their refreshing fruit characteristics including cherries, oranges and lemons. u

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DJOI JEWELRY DESIGNS Florence Smith Pittsburgh, PA etsy.com/shop/DjoiDesigns H&R BLOCK 126 W. Chestnut St. Washington, PA 15301 724.222.7230 hrblock.com JEWELRY BY DARYL Daryl Allegretti Houston, PA 15342 724.822.1305 JEWELRY BY SABIKA! Angela Eustis, consultant 724.263.0834 sabika-jewelry.com LUCKY BREAKS MOSIAC 658 Sugar Run Road Waynesburg, PA 15370 724.344.1303

THREE RIVERS CLAY WORKS Pittsburgh, PA facebook.com/PittsburghPots pghpots@gmail.com TIDAL COOL CREATIONS Cleveland, Ohio etsy.com/shop/Tidalcool kayakandrea8@gmail.com TREE BUDS WOOD DESIGNS 23 Iroquis Drive Pittsburgh, PA 15228 karen@tree-buds.com etsy.com/shop/treebudsdesigns VINTAGE GRACE BOUTIQUE 2991 W.Liberty Ave. Pittsburgh, PA 15216 412.207.7760 vintagegraceboutique.com

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Shop Over 80 Brands Stop by Shopper Services for your 20% TangerStyle Coupons Until 8/23/15

151 Thistlethwaite Lane Jefferson, PA 724-883-3372 www.thistlegrape.com

Washington, PA 724-225-8435 www.tangeroutlets.com

Plum Run Winery 540 National Pike W. Brownsville, PA 15417

(724) 785-5191

DOWNTOWN WASHINGTON’S URBAN WINERY

202 SOUTH MAIN STREET - 724-222-WINE HAPPY HOUR - EVERY THURSDAY - 4PM-6PM

MODERATION IS OVERRATED.

FAMILY OWNED & OPERATED Sales & Service Call 412-221-7313 532 Washington Ave., Bridgeville, PA www.bridgevilleappliance.com

501 Racetrack Road Washington, PA 15301 (724) 705-7676 • www.microtelinn.com

w w w .uppercrustw ashington.com

201 S M ain St, W ashington, PA 15301

(724) 222-5050 Like us on

2109 North Franklin Drive Washington, PA 724.222.7120 www.angelosrestaurant.com

80 North Main Street Washington, PA 15301 23 North Central Avenue Canonsburg, PA 15317 518 McKean Avenue Charleroi, PA 15022

www.badazzbbq.com 412-491-4792

J & D Cellars Winery & Vineyard

724-579-9897 www.jndcellars.com

United Way of Washington County unitedwaywashco.org 724-225-3310

1940 Settlers Ridge Center Dr., Pittsburgh, PA 15205 (412) 490-9590

Hours: Open Sunday 10 am - 6 pm • Monday - Saturday 10 am - 9 pm

Two heads are better than one.

Opal Rose 4067 Washington Rd. McMurray

724- 969-6943

Bob Hollick Agent Bus: 724-222-5600 30 S. Main St. Washington, PA 15301 Britney Hollick Licensed Team Member Bus: 724-222-5600 britney.hollick.ruwe@statefarm.com