Philly Beer Scene April/May 2011 by Philly Beer Scene

ISSUE 12 | APRIL/MAY 2011 | WWW.PHILLYBEERSCENE.COM

™

Overlooked Bar Features BEST PLACES TO BREAK THE SEAL

LOCAL

ENTERTAINMENT

B. United International PART 2 OF OUR IMPORTERS SERIES

Enjoying Craft Beers at Nearby Venues

Philadelphia Brewing Co. | Tunes & Brews | Cheerio Beer

APRIL/MAY 2011

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Contents April/May 2011

SPECIALS

CRAFT BEER ENTERTAINMENT Grab a Pint. Enjoy the Fun. By Ken Ogborn

BEST OF THE BATHROOMS Waterfalls, Peepholes, and Erotica. By Neil Harner

B. UNITED INTERNATIONAL Part 2 of our Importers Series. By Bobby Clark

SECTIONS 8 ON THE SCENE

24 TAPPING INTO TECHNOLOGY

Beer events in Philly’s beer scene.

10 THE VARIETY PACK By Mat Falco, Doug Hager, Neil Harner, Andrew Loder & Two Guys On Beer

16 WOMAN ON THE SCENE Secondary Fermentation By Suzanne Woods

First Craft Beer Memories By Henry Podlaszewski

27 BREWMASTERS 28 BEER TRAVEL

Can Plants By Neil Harner

19 HOMEBREWER’S CORNER Saison du Senegal

20 COOKING WITH BEER Chili Maduro

Connecticut By Mat Falco

29 NOT BEER Stickum Plus By Mat Falco

31 LE FROMAGE

22 TUNES & BREWS Dave Hause of The Loved Ones By Bobby Clark

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26 DISCOVERING CRAFT BEER

Chris Wilson of Weyerbacher By Mat Falco

18 FUN WITH BEER

Bottoms Up Dispensing By Zeke Diaz

APRIL/MAY 2011

The Tommenator & Karnival Kölsch By Paul Lawler

32 YOU’VE BEEN SERVED The Red Solo Cup By Scott Willey

33 FROM THE CELLAR 2007 vs 2010 Leifmans Kriek By Phillip L. Pittore III

52 BAR & RESTAURANT REVIEWS Unique beer destinations for a pint and a meal in and out of the city. By Terry Brophy & Mat Falco

56 THE TASTING ROOM 12 Beers reviewed by our panel with special guest: Chris LaPierre

60 DIRECTORY Local listings of places to drink a great beer, take home a great beer, or make your own (great) beer.

66 BEER EVENTS Local happenings in the Philly beer scene.

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sometimes the most unexpected places have exceptional beer selections

visit us today

198 N. Buckstown Road Langhorne, PA 215-741-6100

1100 Bethlehem Pike North Wales, PA 19454 215-283-9760

225 Sloan Avenue Hamilton, NJ 609-890-0864

1661 Easton Road Warrington, PA 215-491-1212

801 Neshaminy Mall Bensalem, PA 215-322-6003

1162 Hurffville Road Deptford, NJ 856-853-7003

8 N. Pottstown Pike Exton, PA 610-280-4555

3910 West Chester Pike Newtown Square, PA 610-353-8667

2803 S. Rt. 73 Maple Shade, NJ 856-722-5577 5 APRIL/MAY 2011

MEET THE FOUNDERS Mat >> mat@beerscenemag.com Currently Drinking: Thornbridge Jaipur. Really love this beer. Style of the Moment: Pale Ales...bring on the low ABV. Best Beer Moment: Drinking Cock Ale at Willimantic Brewing Co. with David (owner). First Craft Beer: Magic Hat #9 Other Vices: By the time this comes out, I’m going to assume cocktails from the Farmer’s Cabinet, which is way too close to home. Random Likes: Walking into a bar and seeing more than one beer that is sessionable on tap. Random Dislikes: Fighting hangovers and people with short hair. (Because we make fun of him. -Neil) Getting to Know Me Better: This is tough, I don’t always understand myself. I spend a vast majority of my time working on the magazine and if I’m not doing that, I’m probably trying to find something good to eat or watching one of the many shows I’ve become addicted to.

Neil >> neil@beerscenemag.com Currently Drinking: Troegs Nugget Nectar Style of the Moment: Session Beers Best Beer Moment: Watching Mat recover from a nasty hangover while traveling to Twin Lakes Brewing Co. and Stewart’s Brewing Co. in Delaware. First Craft Beer: Weyerbacher’s Blithering Idiot Other Vices: Wasting time playing on my iPad that I proudly won off a penny auction site. Random Likes: Charlie Sheen Random Dislikes: People acting like Charlie Sheen, “Duh, Winning!” Getting to Know Me Better: I’m a little too much business. I’m the owner of a web and graphic design studio called Inverse Paradox which is the company that produces this magazine. Aside from working 60 hours a week at this normal gig, I work on this magazine (which I could hardly call work since I always have a beer in hand), and I spend time with my son, Cael, and fiancée, Lindsay.

FOUNDERS

Mat Falco & Neil Harner ART DIRECTOR

Melissa Levenduski EXECUTIVE EDITOR

Alicia Eichelman DIRECTOR OF PHOTOGRAPHY

Pete Schuster CONTRIBUTING EDITORS

Johnny Bilotta, Terry Brophy, Bobby Clark, Zeke Diaz, Doug Hager, Paul Lawler, Dave Martorana, Ken Ogborn, Kyle Park, Phillip Pittore III, Henry Podlaszewski, Scott Willey & Suzanne Woods CONTRIBUTING ARTIST

Andrew Loder CONTRIBUTING PHOTOGRAPHERS

John Clark Shannon Collins Bianca Cordova & Amy Strauss WEB DESIGNER

Amanda Mitchell

Philly Beer Scene is an eco-friendly publication which is printed with soy based inks.

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is an Inverse Paradox Publication. Copyright © 2011 Inverse Paradox, LLC. Philly Beer Scene is published bi-monthly by Inverse Paradox, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 | 215-478-6586

For subscription inquiries please visit us on the web at www.phillybeerscene.com

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Letter from the Founder For a beer lover, the change of beer styles is as inevitable as the changing of a season. We find ourselves now shifting from the heavy beers of winter to the sessionable, light styles of spring. I am pleasantly surprised to discover that somehow in my exploration as a craft beer lover, my palate shifted from the more robust, higher ABVs and I am now exploring a new appreciation for some of the lighter and more refreshing beers offered in the area. The best was a 2.75% ABV 60-Shilling that Mat and I enjoyed at Stewart’s Brewing Company (Brewpub) in Bear, DE. And now, with spring here, I have even more of these light-bodied styles that I am anticipating approaching (or re-approaching) to hopefully discover an even greater new-found appreciation. The changing of the seasons also means it’s time to get out of the house and enjoy the outdoors once again. Venture to the new beer bars you wouldn’t trudge out into the snow for. Start planting your gardens and decorating with your new flower cans (page 18). Or, explore some of the scene’s entertainment and activity hot-spots that offer up awesome samplings of local and craft brews. Check out just some of these spots on page 34. Taking advantage of the break in cold weather, we sent up a few members of the Beer Scene Crew to New England to continue our multi-part series on some of the area’s more influential importers. For this issue, we introduce you to B. United from Connecticut, which is responsible for great beers in our area, like Brasserie Des Franches Montagnes (BFM), Privatbrauerei G. Schneider & Sohn (Schneider), and Kiuchi Shuzou (Hitachino Nest). And finally, in the vein of April Fools’ and to introduce you to our second annual “Best of the Philly Beer Scene,” we thought it was only appropriate to commemorate the one feature of every bar and restaurant that is most under-appreciated on a long night of imbibing- the bathroom. With spring here, Pale Ales and Bocks are being released, the beer festivals are kicking into high gear, and anticipation of another successful Philly Beer Week is on the rise. Make sure to get out there and enjoy everything the Scene has to offer. From new locations like the Farmer's Cabinet on Walnut Street to incredible events like the SlyFox Bock Festival and Goat Race on May 1st. And, be sure to order something outside your beer-ordering norm at every opportunity. You may be surprised at what you rediscover. Cheers, Neil Founder, Philly Beer Scene Magazine

Cheers 151 Years!

30 Beers on Draft including all your favorite local micros.

Named “Best Place to Buy Beer” (Philadelphia Magazine)

Featuring

McGillin’s 1860 IPA by Stoudt’s Brewery

Joe Sixpacks “Best Places for Six Packs”

Named One of 79 “Remarkable Retailers” (in the world)

Fine Beer From Large and Small Brewers Worldwide Corporate Gift Baskets • Glassware Beer & Liquor Collectibles ID Verification Equipment (trade only)

7015 Roosevelt Blvd. • Philadelphia, PA

215-338-6384 www.TheSixPackStore.com APRIL/MAY 2011

On the Scene

1 5

Philly Beer Scene’s Candid Photos from the Fun and Exciting World of Craft Beer 1. The Beer Advocate “Stone Soup” meetup where local Beer Advocate users bring rare beers from their collection to share.

2. Cantina Dos Segundos shows off culinary delights paired with local beers at this years annual Brewer’s Plate event. 3. Author Lew Bryson pours a few Victory beers. 4. Big Beer Guys, Kevin Romer and Sean Perez. 5. Winter Beer Fest packed both floors of the Electric Factory. 6. Participants of the Craft Beer Express travel between 12 beer bars from South Philly to Northern Liberties. 7. Sean Mebert from Rolling Barrel shows off at the 3rd Annualish Khyber Beer Chili Cook-Off.

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8 & 9. The sold out Philly Craft Beer Festival where folks were quick to share their love of Philly Beer Scene.

Come Celebrate Earth Day Visit any of the following locations and receive a

Limited Glassware Giveaway* during the time listed! Bucks County: BECKER’S CORNER: QUAKERTOWN 6 - 8 PM CANDLEWYCK INN: BUCKINGHAM 6 - 8 PM CHAMBERS REST.: DOYLESTOWN 5 - 7 PM DOYLESTOWN MOOSE LD 1284: 7 - 9 PM PASQUALES SPORTS BAR: LEVITTOWN 5 - 7 PM SPRINGTOWN INN: SPRINGTOWN 6 - 8 PM T J SMITHS: WARRINGTON 6 - 8 PM

Delaware & Chester Counties: AZIE: MEDIA 6 - 8 PM BROTHERS: ROSEMONT 9 - 11 PM PAPPOUS PIZZA PUB: MORTON 5 - 7 PM PINOCCHIO’S PIZZA: MEDIA 6 - 8 PM SIDE BAR: WEST CHESTER 5 - 7 PM

Montgomery County: ORELAND INN: ORELAND 7 - 9 PM TEXMEX: NORTH WALES 7 - 9 PM WHITPAIN TAVERN: BLUE BELL 5 - 7 PM

Philadelphia:

*While supplies last, Find full addresses in the directory pages 60-64

12 STEPS DOWN: 7 - 9 PM ABBAYE: 5 - 7 PM BLACK SHEEP: 7 - 9 PM BRIDGIDS: 10 - MIDNIGHT CAVANAUGH’S RITTENHOUSE: 7 - 9 PM DARK HORSE: 7 - 9 PM DEVIL ALLEY: 7 - 9 PM DOOBIES BAR: 5 - 10 PM FALLS TAPROOM: 5 - 7PM FOX & HOUND (CENTER CITY): 5 - 7 PM GREY LODGE: 6 - 8 PM HOP ANGEL: 6 - 8 PM IRISH POL: 5 - 7 PM KENNETT: 5 - 7 PM LONDON RESTURANT: 5 - 7 PM LUCKY DOG: 5 - 7 PM MAC’S TAVERN: 5 - 7 PM MISCONDUCT TAVERN: NOON - CLOSE NORTH 3RD: 5 - 7 PM PHILADELPHIA BAR AND REST: 5 - 7 PM REMBRANDTS: 6 - 8 PM TANGIER: 7 - 9 PM TEN STONE: 6 - 8 PM THE DIVE BAR: 7 - 9 PM TIME: 5 - 7 PM TIR NA NOG: 5 - 7 PM URBAN SALOON: 6 - 8 PM VARGA BAR: 5 - 7 PM WESTBURY: 5 - 7 PM WISHING WELL: 5 - 7 PM APRIL/MAY 2011

The Variety Pack

A Business Book Like No Other Sam Calagione’s adventurous journey in building a craft beer empire. By Neil Harner

Owning two businesses, I can say I’ve had a lot of positive experiences and many experiences to learn from. So, naturally I could appreciate and relate to Sam Calagione’s second edition of “Brewing Up A Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery.” This second edition, which was revamped from his original 2005 book, covers the anecdotal business lessons from Sam himself. His adventures begin as an enterprising young man in college and chronicle all the way to his massive success as one of the defining faces of the craft beer revolution. The book starts out with his off-centered antics in high school, leading to him being kicked out, and ultimately never receiving his high school diploma. Somehow, he made it through his college career with a passion for reading and writing, but after making his first homebrew (which was well-received by a small party he shared with), he proclaimed his desire to be a brewer. Of course, we all know how that ended up, but his path was difficult; from first opening the Rehoboth Beach brew pub, where he tore down countless signs of failed businesses before

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his, to self-delivering beer in a U-Haul in less than desirable neighborhoods. Through all of his successes, challenges, and even failures, he self-examines what he did right and wrong with a clear motivation to help and inspire others in their own entrepreneurial endeavors. He demonstrates that with hard work, passion, and the support of a great team (including his most supportive wife, Mariah), anyone has the opportunity to achieve their dreams. One line from the very beginning of the book ran through my mind consistently as I continued reading and as I write this review, “A set of tools is not what builds a strong company – it’s the builder.” Regardless of whether you’re an entrepreneur or not, this book is an inspiration and an overall great read. It’s perfect for the beer lover to discover some of the back-history of one of America’s most successful craft breweries, or the adventurous soul looking to start their own business. The second edition of “Brewing Up A Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery” can be found at most book stores.

RARE FIND:

STILLWATER RARE

BEER 101 SERIES This bottle was offered up to Philly Beer Scene columnist Zeke Diaz, from the bar manager at Max’s Taphouse in Baltimore. This beer was released on 10/10/10 and only 75 bottles were produced of “Requisite,” the first in Stillwater’s Rare Beer 101 Series. This series is committed to being a small batch series with approximately 101 bottles in each batch, that are hand-numbered and hand-signed by the brewer. Each series’ offering is released for one day, from one location around the world.

The Variety Pack

Retro Styling with a Modern Twist Philadelphia Brewing Co. takes the old and new to personalize some of your favorite beers. By Neil Harner Every time you order a bottle of craft beer at a bar, your initial attraction is usually based on one of a few things: the brewer, if you are already familiar with the beer; the style of beer, if you know what your palate desires; or, a recommendation from the bartender, if you trust his judgment. On the off chance that none of these apply, you usually make your judgment call based on the label. And, just as a brewer puts his love and care into every ingredient that makes up a quality craft brew, the artist behind the bottle interprets the beer into colorful and unique artwork, maintaining the integrity of the brewery’s brand, but expressing and representing the creative nature of the libation. This sentiment holds true for Philadelphia designer and artist, Cameron Blyth, who is responsible for the labeling of many of Philadelphia Brewing Co.’s seasonal offerings. Although she didn’t establish the core brewery’s brand when it started up several years ago, she notes that the original designs for the logos of Kenzinger, Newbold, Walt Whit, and Rowhouse Red, established a “theme of retro with a modern twist,” that then led to the motivation and influence of everything following. This ultimately was the perfect fit for

D-LITE

Cameron, because a great deal of her personal inspiration comes from old vintage ads, signage, and labels of all types, not just beer. Cameron also notes that every label is a close collaboration with PBC owner’s Bill and Nancy Barton, as well as everyone at the brewery, and she sometimes refers to herself as “Pixel Pusher” because of how involved everyone is in the idea and creative process. In creating the designs, they start with a chain of ideas back and forth. This leads to Cameron creating digital proofs, which are left around the lunch area of the brewery for comments or voting. Once an idea is locked down, she runs with it in order to create the final artwork that is sent to various printers. Some of the bottle artwork that has gone through this process with Cameron’s involvement includes: Joe Coffee Porter, Harvest from the Hood, Shackamaximum, Kilty Pleasure, and her personal favoriteWinter Wünder. As she describes, “It came together naturally and has the right feel to it.” And, when looking at these bottles on a shelf, you may notice that every bottle is totally unique and doesn’t have any uniformity. As Cameron says, “Many brewers like their brands to be somewhat consistent for brand

recognition, but it seems PBC is going for a sort of ‘everything is unique’ approach, which isn’t uncommon either.” This is obviously a fact for the beer itself, as well. Keep an eye out for Cameron’s artwork on shelves at bars and bottle shops throughout the Philadelphia area. And, don’t forget to take a moment to appreciate not only the beer, but how the artwork is a reflection of your tasty beverage.

By Andrew Loder

What did you order?.

That’s the 50 year old flanders double sour. it’s the most sour beer on the planet. i’ve never actually seen anybody drink it.

you shouldn’t be afraid to broaden your palate.

that good, huh?. It’s got a little tang.

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The Variety Pack

495th Reinheitsgebot Anniversary Brauhaus Schmitz celebrates this German law of beer purity. By Doug Hager 495 years ago, Wilhelm IV of Bavaria passed into law a proclamation requiring all beer in Bavaria to be brewed utilizing nothing more than water, hops, and barley. (Yeast had not yet been discovered, but is the 4th allowable ingredient.) The original intent of this law was two-fold: (1) to protect consumers from often used, unhealthy ingredients like wild mushrooms, soot, or sometimes animal parts and (2) to limit brewing to barley malt, reserving rye and wheat to the equally important task of bread baking. To this day, German brewers believe following these guidelines results in the world’s purest form of beer. Of course, many people outside of Germany will tell you the Reinheitsgebot had little to do with why German beer is, without question, some of

the best beer in the world. Instead, claiming the law’s main focus was on more socioeconomic factors, such as protecting German brewers from competition outside of “der Vaterland,” or even more importantly, taxation. I challenge, however, that insisting German brewers follow such strict guidelines focused them on perfecting their craft while using such limited resources. Looking at today’s craft beer movement in the United States, it is exciting to see so many new ingredients being used in brewing: coffee, chocolate, bourbon, and even wine, to name a few. These styles do not currently exist in Germany, despite the fact the Reinheitsgebot was repealed in 1987 due to international protest that it was an impediment to free trade in Europe. Most brewers in Germany still follow the law and often use it as a marketing tool. Of course, there are pockets of micro-brews sprouting up across Germany recreating once extinct styles like Gose and Gruitbier, as well as developing some new styles, but these are few and far between. As an avid beer drinker, I never shy away from a new brew “idea” or “interpretation,” but at the end of the day, you will find me enjoying a nice, clean, crisp, dare I say pure, German lager. The German lagers of Bavaria are often imitated, but rarely duplicated and are perhaps not sexy enough for modern day Philly beer geeks. With so many amazing styles available in America’s beer capital, who can blame them? I am alright with that, my only request is at some point this month, we all take pause from our double imperial, barrel aged, chocolate infused “uber” beer, and toast the German brewers, who almost 500 years ago committed their craft to quality. Join us at Brauhaus Schmitz on April 23rd, as we celebrate what is not only the world’s first food regulation, but what we consider the most important. Ein Prosit zum Reinheitsgebot!

A Taste of African Influence in West Philly Dock Street is brewing their popular gluten-free beer, Sudan Grass Ale. By Mat Falco Sometimes, beer just isn’t an option. Not because you don’t like it, but because sometimes, your body just doesn’t like the same things you like. For those who suffer from Celiac disease, are on the health-conscious side, or just like trying new things, Dock Street Brewing Co. has the answer. For the fourth year now, they are brewing their gluten-free beer, Sudan Grass. Sudan Grass is a sorghum based ale, influenced by traditional beverages of Africa. Sorghum beverages have been huge to the African culture, serving as a form of sustenance, for ceremonial practices, and to help fight against diseases. Dock Street has taken this sorghum and mixed it with locally sourced wildflower honey, hibiscus, rose hips, rooibos,

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lemongrass, and a gluten-free yeast to make a truly unique beer. It might not have the most traditional beer characteristics, as it leans towards having many similar flavors to that of a mead or a cider. However, it is sure to have enough complexities to keep most beer lovers happy and help fill the void for those that can’t partake in most beers. Sudan Grass is a draft only beer that can be found on tap at the brewpub in West Philly (701 South 50th St.). And, the draft lines for this brew have been thoroughly cleaned to be sure that there is no issue of gluten contamination. Don’t miss out on what might be the only locally brewed gluten-free beer.

The Variety Pack

Ask Two Guys On Beer Have a question about craft beer you need an answer to? E-mail tgob@beerscenemag.com to get your questions answered. To learn more about Two Guys On Beer, visit www.twoguysonbeer.com.

Largest selection of German Beer in Philadelphia with 20 rotating taps! April 23rd: 495th Reinheitsgebot Anniversary

May 26th: Beer Dinner with G.Schneider How long should you barrel age a beer? - Aaron P., Montgomery County, PA This is one of those situations where a brewer has to let his brew talk to him. Get to know it a bit. From what we have discovered, beer should be aged at least nine months in the barrel, following the initial fermentation. At that time, the beer should be tasted to get a gauge on how much longer it will need. Because different types of barrels will have different characteristics, this nine month taste test is almost necessary. Oak barrels previously used for bourbon or whiskey can really give some great flavor and character in as little as 12 months, whereas barrels previously used for wine could take a little longer to collect the wonderful flavors from the wood. Traditionally, an annual cycle is used; one year, two year, etc. With a taste test done almost every three, six and nine months. Most breweries that have barrel aged beers adhere to this time system.

und Sohn Weissbierbrauerei brauhausschmitz.com for more details

718 South St. - Philadelphia, PA 19147 267-909-8814

www.brauhausschmitz.com

What is a session beer? How is it different in Britain? - Eric S., Philadelphia, PA Session beers are traditionally low ABV brews designed to be consumed in large quantities without getting too pickled. The term originated in Britain to describe a beer with a strength of up to 4.2% ABV, allowing the pub patrons to enjoy a “session” of conversation without getting too drunk. Most of the British pale ales and IPAs fall into this category, but it does exclude porters and stouts. Here in the states, we refer to almost any low ABV beer as a “session.” Lew Bryson’s definition is, “Any beer yielding up to 4.5% ABV.” The Great American Beer Fest’s official category for “session” beers includes a requirement range of 4.0% to 5.1% ABV. What is the difference between a Keller Bier, Kölsch and Pilsner? - Lisa S., Philadelphia, PA A Keller Bier, also called a Zwickelbier, is an unclarified, unpasteurized German lager with a twist. Meaning, it is unfiltered and usually contains more of its original brewing yeast when served. The name refers to what is known as “cellar” beer because it needs cool lagering temperatures, but not super cold like most other German lagers. It could be considered Germany’s common home brew. Kölsch is wholeheartedly a German Lager from Cologne, but it is fermented at a warmer temperature, usually between 55 and 70 degrees before it is lagered. This process gives it a clean, crisp profile. Kölsches may also contain a higher hop flavor and aroma than traditional German lagers. It usually stands in contrast to German Altbier, from the Dusseldorf area, which is similarly fermented but has a darker color. Finally the Pilsner, the only non German in the bunch and the youngest. Originally from the Bohemian city of Pilsen in the Czech Republic, Pilsner, like its cousins above, is pale and refreshing. Hop flavor and aroma can certainly vary depending on the brew. The most common distinction is that Pilsners are brewed in the Bavarian style common to southeast Germany.

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The Variety Pack

Meet the Scene: Patrick Mullin Patrick pursued his passion for the beer industry to become Sierra Nevada’s area manager. Interviewed By Mat Falco Philly Beer Scene: What were your ambitions prior to getting involved in the beer industry? PATRICK MULLIN: I’m not sure I knew. I was convinced that I needed

to work in an industry that I had some passion for. (Three years of electrical engineering school told me that wasn’t it.) I’m not sure my folks had beer in mind when they said, “Pursue something you love,” but somehow, this is where I ended up. It’s an exciting industry with an extraordinarily bright future, so I have no regrets. PBS: How did you get involved with Sierra Nevada? PATRICK: I had been General Manager of The Drafting Room in

Exton, PA for close to ten years. Between running their beer program and organizing events and dinners, I made a lot of contacts in the industry. When rumors of my interest in a career change began to circulate, Sierra Nevada approached me about an opening that they had in the area. I had some previous experience selling beer for a craft beer wholesaler in Virginia, so it turned out to be a great fit. PBS: What is your best memory in the beer scene? PATRICK: Great memories come often in this line of work, so picking

the “best” is challenging. In my career, drinking gueuze in the cellar at Drie Fonteinen with Armand Debelder is certainly one of my most memorable moments. His love for his father and the traditional aging and blending techniques that he learned from him was evident

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in the beers we tasted that day. It would make anyone want to drink sour beer. PBS: Outside pushing Sierra Nevada, what do you like to spend your time doing? PATRICK: Like many others in the industry, most of the time I’m in

search of my next great pint. Craft beer does surround me in my off hours, as I attend other industry events and promotions (there is a lot of camaraderie in this business), enjoy rare beer finds with friends and family, and judge at the occasional brewing competition. I do like to pair quality food with my beer, so exploring the myriad of fine restaurants and gastro pubs in the area with my wife is a favorite hobby. (If we’re not at home cooking – another favorite.) Combine that with a Phillies game, a round of disc golf, and some live music, and you’ve got yourself a great day in the city. I’ve actually gotten all of that done in one day before. PBS: What is your favorite Sierra beer and non Sierra beer? PATRICK: Isn’t that like the “favorite child” question? In the 20ish

years since I discovered it, there has never been an occasion when Sierra Nevada Pale Ale wasn’t a welcomed option and it has never once disappointed me. I do like to supplement my Pale Ale intake with a steady diet of Torpedo Extra IPA and whatever offering from the Harvest series might be available at the time. Fritz and Ken’s Ale from last year’s Sierra XXX series was also a favorite. Is that too many? I hesitate to single out one “non Sierra” beer. It really depends on the time of day, the weather, my mood, and what food might be involved, among other factors. As long as it’s well-crafted, fresh, and properly cared for, I’ll drink just about anything.

Phillies Games $2.50 Coors Light Drafts, Plus $3.00 Corona Bottles and $1.50 Hot Dogs during all games Karaoke Night Fridays 9pm-1am $3.50 Craft Beer Specials Become a Singing Star! Flyers Games $2.50 Labatt Blue Drafts During Games

30 Beers on Tap, 60+ in Bottles Happy Hour Monday - Friday 5-7pm 1/2 Price Apps and $1 off Domestic Drafts and House Wines Open Mic Night Thursdays 8pm-Midnight $3.50 Beer SpecialsEnjoy All Different Styles of Music

4700 Street Road â&#x20AC;˘ Trevose, PA 19053 215-364-2000 For Upcoming Events, Beer Promos and Specials, Please Visit our Website

BRADYS-PUB.COM APRIL/MAY 2011

Woman on the Scene

Secondary Fermentation Before they were brewers. By Suzanne Woods

Rob DeMaria Christopher Walken tamed lions, Gwen Stefani whipped up blizzards at Dairy Queen, while Queen Latifah salted fries at Burger King. Jerry Seinfeld sold light bulbs over the phone. He’s now the world’s highest-grossing comedian. Some of our favorite brewers were setting up sprinkler systems and inputting codes on Apple IIc’s before they got bit by the homebrewing bug and embraced the thrill of risk and reward by changing careers. They decided to turn a hobby into a paycheck. Or should I say, hopeful paycheck. One of Philadelphia’s favorite breweries wouldn’t exist if Tom Baker didn’t pull the plug on his career in computer programming after 11 years and start Heavyweight in 1999. His wife Peggy, also a programmer, and Baker closed Heavyweight in New Jersey and opened Mt. Airy’s Earth Bread + Brewery in September of 2008. Jim Koch has written perhaps one of the most notable stories about career change. The Harvard grad left his job with Boston Consulting in 1984 to follow in the footsteps of six generations that came before. He took his grandfather’s recipe and his secretary Rhonda Kallman, Jerry Maguire style (though Koch probably gave two weeks notice) and started the Boston Beer Company, now the largest Americanowned brewery in the country. Steve Jacoby was a sheet metal worker for 32 years at a plant producing silicon chips that decided to outsource all work to China. He had

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Peggy Baker been homebrewing for 10 years at the time of the lay-off. In 2006, Jacoby chatted on Beer Advocate with author Lew Bryson. Bryson advised him, “Don’t call or email- walk in and ask to talk to a brewer.” He headed to Sly Fox Brewing and filled out an application. He was hired in packaging, then started brewing within three months. “I was scared. It’s very physical. I wish I would have started sooner, but Aleve is wonderful,” Jacboy says. Dan Endicott, due to open Forest and Main Brewing Company with partner Gerard Olson (McKenzie’s Brew House) in late spring, spent the last two years as a florist. He went to school for glass blowing, but planned on being a painter. In 2004, he bought a homebrew kit for his brother for Christmas. Endicott didn’t even partake in the drink at the time. He started homebrewing with his brother and discovered the enjoyment of beer thereafter. There are a few that aren’t ready to make the full-time move just yet. They might have reservations realizing that craft beer is still less than 5% of the market share. Equipment is expensive, and many are making great beer. Competition- albeit friendly- is intense. Curt Keck of Allentown’s future HiJinx Brewing Company, was the senior brewer at Weyerbacher for two years before he joined the internet technology world. He’s happy with his compensation at his IT job because he is confident that he can provide his children with all the bells, whistles, and education they need with that salary. But he looks forward to the day when he can brew full-time.

LONG TRAIL BREWING

BREWMASTER SERIES

Bill Young

One graduates from extract to all grain. From five gallons to a 1.6 barrel nano-brewery like John Stemler of the soon-to-be Free Will Brewing Company in Perkasie, PA. Stemler was in the lawn and garden business for 20 years, and friends with partner Dominic Capece for 15. He began working for Keystone Homebrew Supply two years ago, along with Capece (family owns a pavement company). They are trying to find funding now. Brian Boaks has been brewing since purchasing a Mr. Beer kit in 1999. He sells insurance by day. On the weekends he consults local homebrewers on recipes and takes care of Boaks business. And, business is doing more than alright. Last year, the Garden State brewery did 95 barrels. They’ve already sold 40% of that year-to-date.

What Color is your Parachute? Sailor, foreign car mechanic, college history teacher, social worker, HR director. Manayunk Brewing’s Bill Young has had five careers prior to brewing. In 2001, at 58, he attended a career-changing seminar in Bend, Oregon. His instructor told him to go into town and interview people that did what he thought he might want to do. He took a tour of Deschutes Brewery. Decision made. Young would find the color of his parachute would run the gradient from a bale of hay to brown-black. He then homebrewed for six months and became acquainted with George Hummel of Home Sweet Homebrew. Hummel advised, “You’re two blocks from Yards, or two miles from Manayunk.” His first job was on the Yards bottling line. He then went on to brew at Manayunk under Larry Horowitz. “Larry taught me how to brew and I knew I was going to do it the rest of my life,” states Young. Joined by Head Brewer Doug Marchakitus and Assistant Brewer Jeff McCracken, Young is confident that they’re the best team that Manayunk has seen. Rob DeMaria, who took a leap to launch Prism Brewing Company shares, “Changing careers into the craft industry isn’t easy, but in these economic times, I learned that the only person in charge of your future is you. Big corporations are slashing employees and generally no longer care about their people. Changing careers is risky and starting a brewery is ten times harder than you might think. Every day is a struggle, but when you get feedback from your customers about how much they enjoy your beer, it makes every headache worth it.”

(

It all began with a “Mr. Beer”

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APRIL/MAY 2011

Fun With Beer

Can Plants Creating your own beer can nursery.

By Neil Harner

So, it’s time to start prepping your flower and vegetable garden for 2011. Some people hit the local nurseries to buy their plants, but the real test of a green thumb is to start your garden from seedlings. As any gardener knows, doing all of this fun outdoor labor always goes by quicker with a beer in hand. This is a great way to recycle your cans, by using them to start your seedlings off the right way indoors, so that you can easily transplant them to your final garden. You’ll be double-fisting a plant-filled can in your left hand and an ice-cold can in your right.

WHAT YOU NEED 1 can / plant you intend to grow

Tin snips (or sharp scissors)

Potting soil

X-ACTO knife

Seeds

Ice pick

HOW TO DO IT Step 1: Wash cans thoroughly. Step 2: Use an X-ACTO knife to put a small slit at the top of the can, just before it slants towards the lid. Step 3: Use tin snips to cut and remove top of can, using previously cut slit as a starting point. Step 4: Discard top of can. Be aware, metal edges from cutting can be sharp.

Step 5: Make 4 small, 1/4 inch cuts downward from top of can, equal distance around rim. Step 6: Fold edges of can inward and smooth out carefully with fingers to prevent future injury from sharp edges. Step 7: Poke 2-3 holes for drainage in bottom of can using an ice pick. Step 8: Fill can with potting soil, leaving about 1/2 inch of can exposed. Step 9: Use finger to “dig” small hole for seeds, about 1 1/2 inches deep.

Step 10: Drop 3-4 seeds into hole. Step 11: Cover seeds completely with soil. Step 12: Place can onto a small tray or Tupperware container to collect drain-off water. Step 13: Water soil generously until water begins to drain. Step 14: Place can plants alongside of a sunny window so that they receive adequate sunlight.

PLANTING TIPS • Check plants daily to make sure soil is moist. Water as necessary. Do not over-water, but make sure soil does not dry out. • If you want the greenhouse effect, use a small plastic cup and simply turn it upside down overtop of your beer can so that moisture is self-contained, reducing the need for watering.

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Homebrewer’s Corner

Grains of Paradise

Saison du Senegal Brewed in honor of a Senegal-bound friend & for your homebrewing pleasure. By Kyle Park

I first started homebrewing with my roommates at Temple University, where we received a real education in beer. Since then, I’ve joined the ALEiens Homebrew Club and started my own beer blog. Despite the messes and anxiety that comes along with brewing, I love the whole process, from putting together recipes to sharing my own beer with friends. I came up with this saison in honor of my friend Fae, who joined the Peace

INGREDIENTS AND DIRECTIONS 5 gallon batch with 60 min. boil Original Gravity: 1.062 Final Gravity: 1.010 ABV: 7% Extracts:

3 lb. Golden Light DME 2.5 lb. Bavarian Wheat DME

Corps and just left for Senegal. In order

Specialty Grains:

to throw a bit of African flavor into the

1 lb. Munich .5 lb. CaraPils

beer, I tracked down some Grains of Paradise, which hail from West Africa and added the spice into the boil. Using the citrus peel gives some extra fruity flavors, while the honey helps produce a dry finish. This refreshingly effervescent ale is the sort of beer I would want if I were out working in the plains of Senegal. So, while my friend is doing just that, I’ll be here knocking a few back. It’s a rather simple recipe, so brew yourself a batch for the summer!

Hops:

2 oz. Hallertau .5 oz. Saaz Adjuncts:

¼ tsp. Grains of Paradise (crushed) 1 Grapefruit Peel 1 Orange Peel 1 lb. Raw Orange Honey Yeast:

Wyeast 3711 – French Saison

The Procedure

Step 1: Heat 2.5 gallons of water to 170F and steep grains for about 25 minutes. Allow any excess liquid to drip from grains, bring to boil. Step 2: Stir in DME and bring back to a boil. Step 3: Once at a boil, add 1 oz. of Hallertau. Step 4: After 40 minutes, add 1 oz. of Hallertau and .25 oz. of Saaz. Step 5: After 50 minutes, add the crushed Grains of Paradise, as well as the grapefruit and orange peel. Step 6: After 53 minutes, stir in honey. Step 7: After 55 minutes, add .25 oz. of Saaz. Step 8: Chill wort to about 72F. As the wort is cooling, add 2.5 gallons of water to carboy. Step 9: Strain and transfer wort to carboy. Add additional water to bring batch up to 5 gallons. Step 10: Make sure the wort is 65F-68F, shake carboy to aerate wort and then pitch yeast. Have a beer while cleaning up. Step 11: Ferment at or around 80F. Step 12: Use 5.2 oz. of priming sugar if bottling, store bottles in a dark and warm place. Step 13: I had carbonation after 2 weeks. Chill and enjoy...jaraama!

APRIL/MAY 2011

Cooking With Beer

Chili Maduro Homemade Chili & Cigar City’s Maduro Brown Ale. By Bobby Clark This winter, when gearing up to make hot sauce, my stomach shrieked with hunger; I knew I had no other option than to stuff it with my favorite chili. In the last year, I discovered the greatness that is Cigar City Brewing Co. and developed a particular fondness for their Maduro Brown Ale. To me, there’s a subtle smokiness which doesn’t take front and center, but envelopes the body of that beer – I had an instinct it would be great in a pot of chili. The result is a sultry chili, fantastic for scooping and has a flavor which evolves to complexity as hours pass.

Chili Maduro

Total cooking time: 9 hrs Ingredients

• (1) 12oz. bottle of Cigar City Maduro Brown Ale • 5 cloves of garlic-minced • 2 cans of black beans – 1 drained, one left alone • 1 can of kidney beans - drained • 3 red bell peppers- ½ chopped, ½ minced • 1 onion, quartered, then ½ chopped, ½ minced • 1/4 Cup of Pacific Natural Foods Organic Creamy Tomato Soup (in most organic grocers and definitely Genuardi’s) • 12 oz. of tomato paste • 2 tbsp. of fresh cracked black pepper • 4 dehydrated, red Chile de Árbol chili peppers • 1.5 tbsp. of cayenne pepper • 2 tbsp. of Naga Jolokia Sauce** -be very careful and adjust to heat sensitivity

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• 1 lb. of thin cut chicken, chopped • 1 lb. of hot Italian sausage – casing removed • 8 slices of Danielle Chorizo, chopped • 2 Anaheim chiles, chopped • 3 ¼ tsp. of paprika • ½ tbsp. of ginger • ½ tbsp. of organic, unprocessed sugar • ¼ tsp. of cumin • Slightly less than 1 tsp. of sea salt Directions:

• First, place chopped onion, all beans, chopped red bell peppers, minced garlic, and tomato paste in your 6 qt. slow cooker. Second, you’re going to add 4 oz. of the 12 oz. bottle of Cigar City Maduro Brown and mix ingredients. Place a layer of milled black pepper, and 1 tbsp. of cayenne pepper. Next, add the 2 tbsp. of Naga Jolokia Sauce and tomato soup. The meat in a chili obviously plays a

huge part and is going to be added next. The chorizo, Italian sausage and chicken are now to be included, followed by the Anaheim chiles. Once the Anaheim chilies are in, add the rest of the black pepper, the paprika, and cumin. Finally, add the remaining 8 oz. of Maduro Brown, stir until the crockpot looks like a warzone and cover. Let sit and cook for 6 hours with intermittent stirring. • At 6th hour, add ½ tbsp. of the following: ginger; natural, unprocessed sugar; cayenne pepper; paprika • At this point, stir vigorously and cover. After 45 minutes, check the flavor. • When the 7th hour comes around, add slightly less than 1 tsp. of sea salt • Come the 8th hour of cooking; the chili has pulled all the flavors together, and is ready to be enjoyed!

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APRIL/MAY 2011

Tunes & Brews

Tasting To Find A Loved One Dave Hause dives into four different craft beers. By Bobby Clark Recently, Philadelphia’s own Dave Hause took a moment between tour dates in support of his great, recently released solo album, Resolutions, to sit down and not only have a few beers with me, but to critique them. Looking to get more into craft beer, Dave was interested in this opportunity. You may have caught Dave’s recent appearance on NBC Philadelphia’s 10! Show, or you may be acquainted with the band he fronts when he’s not out on his own: The Loved Ones. Not too long ago, Dave toured Australia with a few legends of the punk scene, The Bouncing Souls and Hot Water Music. Playing in a rock & roll band really opens up some fantastic opportunities to travel and essentially, drink around the world. That being said, I knew Dave was going to be qualified to give his two cents on four different craft beers. I had the perfect place in mind to do this

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beer sampling: The Iron Abbey in Horsham. The Iron Abbey is one of those wonderful places you can rely on for stellar service, a creative menu, and most importantly: a top tier craft beer selection. In our company was Dave’s wife, Erica, along with Matt Hasson and Tommy Schmid – dear friends of mine and knowledgeable beer connoisseurs in their own rights. Making sure we had a diversified sampling lined up, Matt and I chose the following: Sixpoint Brewing Company’s Sehr Crisp, Bear Republic’s Racer 5, Southern Tier Brewing Co.’s Phin & Matt’s Extraordinary Ale, and Yards’ General Washington’s Tavern Porter. We asked Dave to rank the beers 1 – 5. Starting with Sixpoint’s Sehr Crisp, Dave mentioned he was already a fan of lagers. “That goes down real smooth, I like it; it’s nice and crisp –something I’d want to have at the ball game. It’s up my alley… my type

of beer. Initially, I’d give this a 4.” Next up was a pale ale, Phin & Matt’s Extraordinary Ale. “This beer is kinda grassy; I don’t know if that’s an appropriate, often used term… it’s pleasant -I enjoy. I’d say this one was a 3. I gotta be honest, there’s a little bit of a perfume-esque aftertaste.” Our third brew, a very popular IPA, was Bear Republic’s Racer 5. Dave said he wasn’t crazy for hoppy beers, but he was a bit more perceptive after getting a taste of Racer 5: “I’m gonna give this a 3. As a newer fan of craft beer, or someone who is so used to drinking traditional beers… I feel this could be the beer to eventually turn me over to the ‘hop-side.’ I can only see myself drinking one of these.” On the other hand, Erica loved the hoppy bitterness, saying she’d “drink 5 to Dave’s 1.” Finally, we got to our last sample of the evening, a beer steeped in American brewing history: Yards’ General Washington’s Tavern Porter which ended in a “resounding 4” for Dave. “I like it, it’s dark; I pick up a sweet, roasty taste.” With Dave’s “resounding 4” beating out a regular 4, Washington’s Tavern Porter is his “Loved One.” He was very happy to learn this beer is brewed in Philly, and is interested in trying the bourbon barrel aged version, in the future. Concluding our sampling, Dave shed some light on how craft beer does and doesn’t always fit into the lifestyle of a touring musician. “Sometimes craft beer just isn’t available in certain bars I play around the country, around the world; you’re stuck with pounders. What I like about craft beer...it’s all about the flavor, not having 7 or 8 of them.” Dave also said that when on tour, he and his bandmates request indigenous brews from wherever they’re playing. You can catch Dave Hause not just playing around the globe, but around Philadelphia with The Loved Ones, or in support of his solo material found on Resolutions, recently released on Paper + Plastick Records and available on davehause.com. Resolutions features ten songs of well written music offering something different and very special on each track. Check out excerpts of the interview to find out more about Dave and Resolutions on doeslikemusic.com.

Olde Towne Tavern serving lunch & dinner 7 days a week 11am-2am NOW FEATURING: Shock Top • Leffe • Hoegaarden • Magic Hat • Victory

and a large variety of Specialty Ales & Lagers

215-258-5668

518 Walnut St., Perkasie

Olde Towne Convenience

ice cream • soda • lottery tickets magazines • hot dogs • coffee • snacks STOP IN TODAY! • 517 W. WALNUT STREET

• Singles or mix and match 6 packs • Over 1200 beers in stock • 2 beers on tap for sampling 8 South Union St. • Lambertville, NJ 08530 • 609-397-0273 Store Hours: Mon.-Thurs. 9-9 • Fri.-Sat. 9-10 • Sun. 9-8 Follow us on Facebook at wonderful world of wine/beer

APRIL/MAY 2011

Tapping into Technology

13th Annual

MANAYUNK BREW FEST

EXTRAVAGANZA April 30th, 2011 1-5pm 50+ Craﬅ Brews $45 per person

412 0 M a i n S t r e e t • M a n ay u n k 215 . 4 8 2 . 8 2 2 0 w w w. M a n ay u n k B r e w e ry. c o m

Beer Pairing Dinner hosted by

Head Brewer Doug Marchakitus Executive Chef William Rogers Friday, April 8th at 6:30pm 4 Courses • $39.95 per person Reservations required.

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Bottoms Up Draft Beer Dispensing System® This beer dream come true fills your cup in 3 seconds flat. By Zeke Diaz We are finally into spring and I’m officially tired of winter. I’m throwing in the gloves, hanging up my snow shovel, and storing my snow brush until next year. I’m chilled to the bone, my fingers are cold, and having short hair makes my ears numb. Yeah, cold weather sucks and I’m bitching about it. Don’t think I’m getting grumpy in my old age (I’ve been grumpy my entire life!), because winter definitely has its advantages... snow days, the emergency run for bread and milk and watching news coverage of people going to Wawa for coffee. Don’t let me forget drinking in a nice warm bar! Yes, winter has many pluses. My favorites are Winter Warmers, English Barleywines and Eisbocks. I firmly believe the antidote to winter is a comfortable stool, a cozy bar, and a great beer. The thing I like best about winter is that it goes away and brings us baseball weather. Nothing like getting Phillies tickets in my grubby little hands to make the doldrums go south to Clearwater for spring training. Watching Phils baseball at the ballpark is my cup of tea. Actually, it’s my cup of beer. My love of beer is no secret, but I have a confession to make (cue the music)... I rarely drink beer at the ballpark because it takes forever and a day to get a beer! Nothing like being in line and hearing the crowd go freakin’ nuts to make you forget about the beer and get back to the game. Now, a long beer line is a given at any sports event or concert. It’s up there with getting stuck in traffic after the event is over. You know it’s going to happen, you try to avoid it, but you wind up just dealing with it. Unless, you find yourself right across from Citizens Bank Park, at the Wells Fargo Center. Thanks to the new Bottoms Up Draft Beer Dispensing System® from GrinOn Industries, that wait should become a thing of the past. Developed by 28 year old Josh Springer, the system fills a beer cup in less than 3 seconds. I can’t even pull out my wallet that quick! Josh literally day-dreamed the idea and had a working prototype in a few days. How does Bottoms Up work? Well, by filling the cup from the bottom up. You simply set the cup on the dispenser; the cup fills and shuts off automatically. When the cup is removed, a magnet attaches to a metal ring covering the hole. No fuss, very little mess, and a quick trip for a beer means you can even get some food. (Word of warning, if you stick your finger in the hole and push up on the magnet, you WILL have beer on your shoes.) The system is adjustable for different cup sizes and will be able to fill pitchers later this year. There are plans to have a home-version available in 2013. Until then, you’ll have to fill the glass the old-fashioned way. If you want to see the Bottoms Up system in action, head down to Wells Fargo Center. They had the Bottoms Up system dispensing Budweiser when it was introduced. If you need a reason to go there, get a ticket to see the Flyers or catch the Soul in action. If music is more your style, there are tons of upcoming shows scheduled in the next few months. By the way, here’s a handy little tip for that leftover rock salt sitting in your garage; use it to make beer ice cream this summer.

SO WE DON’T SERVE

MILLER LITE. IS THAT REALLY SUCH A

BAD THING? WE DON’T THINK SO.

CRAFT BEER. GREAT FOOD. LIVE MUSIC.

TRIUMPH BREWING COMPANY 117 CHESTNUT STREET, PHILADELPHIA PA

APRIL/MAY 2011

Discovering Craft Beer

How I Discovered Craft Beer Reader Henry Podlaszewski describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at discovery@beerscenemag.com My love of most things brewed and fermented was established through unconventional means for a 20-something, I suppose. Being the good Catholic boy that I always have been and one of few with their own car, I seldom, if ever, had so much of a drop of beer (the term “beer” being used loosely). Most of that was the overarching disgust I had for macro-brews of my peers. After attaining legal drinking age, I began to enjoy wine, which gave me the unique taste I was searching for over beer-flavored water. Soon thereafter, I ran into a dilemma; while on vacation down the shore with my wife, we went to a fairly new restaurant called the Tun Tavern (Atlantic City). Discouraged by the wine list and finding nothing worthwhile (it is a micro brewery, after all) I looked down at the entrée list with utter disdain. How could I pair the rib-eye I originally had intentions of ordering if there wasn’t a palatable wine for which it could be paired? Sensing my angst, the waiter offered a simple, yet brilliant suggestion. “Well, if you like fullbodied red wine, you might like our Leather-Neck Stout,” he quipped. Reluctantly, I nodded. A short time later, a pint glass of nitrogenated stout was sitting in front of me; still settling as the cascade of colors begin to separate into shades of black and tan. Upon first sip, I was confused. It wasn’t what I expected, it wasn’t the swill that people choke down purely for social acceptance. Much like wines, I found those truths to be self-evident, that all

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beers are not created equal. This immediately opened up a whole world that up until that point, I never knew existed. As you might have guessed, this parlayed immediately over to an enjoyment of primarily stouts. What started with Guinness, moved to Boddingtons, and later Beamish et al. Being that the floodgates were opened, I was willing to try any kind of brew that was highly touted. After my wife applied for and accepted a new job, we went to the City Tavern (Old City) to celebrate. Taking in some atypical cuisine and polishing off some braised rabbit, I noticed they were the fine purveyors of “Ales of the Revolution” by Yards Brewing Company. The deceptively strong, yet smooth Thomas Jefferson’s Tavern Ale and George Washington’s Porter were amazing and simply opened up another window in the beer universe-LOCAL MICRO BREWS. If that experience proved anything, it is that great beer doesn’t have to come from overseas; it can come solely from this Tri-State area. Now, my wife and I are fully enamored in this cult. From Victory’s Hop Devil and Stoudts’ Double IPA to Yards’ Philadelphia Pale Ale and Lancaster Brewing Company’s Milk Stout, there is a beer style, type and taste for all creeds. Even my wife, with her self proclaimed “delicate taste buds,” has found her niche among hefeweizens and stouts. A mere 16 oz. pint, or 20 oz. in British units, of craft beer can quickly strike up a conversation with a complete stranger. Using each other as a knowledge base for new brews, local and nationwide, we expand our love affair. Likewise, we roll our eyes and sigh at the person who simply asks the bartender for a lager. (If you are one of these, half the beers on that tap tower are lagers, sir.) This beer world is growing leaps and bounds daily and I’m proud that Philly is the epicenter of this revolution.

Brewmasters

Finding Success Through Failure How a career in physics led to finding a home at Weyerbacher. By Mat Falco

After years of homebrewing and perfecting your recipes, it seems like it is time to take things to the next level. Your friends keep raving about your homemade brews and begging you to make more, giving you special requests for new beers. You feel like you’ve begun to master the art of brewing and you want to start making a career out of it, sharing your beer with a larger audience. That is what you would think would be the common and most logical path to becoming a professional brewer. Sure, you’re usually right, but in the case of Chris Wilson, this is the exact opposite of how it happened. Sometimes people grow up believing in one passion, only to realize that they have a completely different passion in life. Chris went off to college with dreams of being a physicist. After college, he got a job working for the Navy as a civilian doing research. He then moved out to California with his future wife. Living in Southern California, the tech boom was in full force and he found himself employed in a very well paying job at a tech company that made lenses and mirrors. Unfortunately, the tech boom slowed down and with that came layoffs. For about a year, Chris found himself unemployed, living below poverty in Southern California, due to their incredibly low unemployment payouts. Sometimes, the best things come out of what you believe to be negative at first. “I liked science, but I really hated that job though. The jobs I had, in particular, were jobs that didn’t really fit for me. One of the jobs was in a lab doing mindless research, running the same test 100 times a day. It just gets old and it was time to move on.” Getting time off gives you the opportunity to think and contemplate on life, sometimes leading you to the conclusion that, “Getting laid off was the best thing that ever happened to me. It led me to a path where I don’t mind going to work most days.” It was this conclusion and newfound mindset that led Chris down a new path.“There was no point applying to the same jobs that people in the same situation with more experience were applying for. I realized I hated that job anyways and I was going to go do something I actually enjoyed.” Chris put together an alphabetical list of all the breweries in the area and went down the list one by one, calling them all, looking for any position they could offer. He got a grunt level job working at Bayhawk Ales, which he enjoyed more and even paid better than unemployment, despite being about minimum wage. After two weeks of hard work and with almost no brewing experience, Chris found his calling and was promoted to brewer. Having only homebrewed two or three times before his promotion, he openly admits that, “I got things a little ass-backwards, I guess.” This job and quick promotion led him to the opportunity to attend the Masters Brewing Program at UC Davis, and hone his skills. After some time at Bayhawk, he and his wife decided it was time to move back East, where he ended up in the Allentown area. Trying to get a job at Bethlehem Brew Works, he was referred over to a rising brewery in Easton, PA. Seven years ago, Chris was hired at Weyerbacher

Brewing Co., where he’s found a new home, really making a name for himself in the brewing industry. “Coming here was eye-opening and refreshing after Bayhawk.” Going from a more traditional brewery focusing on simple, classic styles; Weyerbacher was a huge change. Known for their higher alcohol beers, it was a whole new game. “Physics is good, but it works in different ways. There’s not much creation when you’re doing the same test 30 times a day.” At Weyerbacher, he has the creative freedom he seeks as their concept for beer is that, “It’s gotta be big flavor, not run of the mill beers. Something has to be unique about it.” Today Chris is the brewmaster and is constantly coming up with new beers for their one-off series, as well as getting to play around with more and more barrel-aging. With limited time, he never got around to testing out beers at home or on a smaller scale. Everything has been an all or nothing effort, brewing full batches. Sometimes, convention doesn’t matter and to get where you want to go, you just gotta go the ass-backwards kind of way.

APRIL/MAY 2011

Beer Travel

A Tour Through the Pint-Sized State Finding out that sometimes good things come in small packages. By Mat Falco

When you think of the state of Connecticut, one usually thinks of….well…ummm…not a whole lot. Colleges maybe…Yale and Harvard are there, or maybe hockey (they did have a professional hockey team at one point). One certainly doesn’t think about good beer, but for being the third smallest state in the country, that should be exactly what they’re known for. As far as population goes, the state of Connecticut is slightly over double the size of the city of Philadelphia and has over double the amount of breweries. Throughout the state, there are about 19 breweries and brewpubs to choose from. Being such a small state at the same time, it’s hard to drive more than 20 or 30 minutes without getting to your next destination. So, visiting 8 breweries in an afternoon is a very accomplishable goal. Of the 19 breweries in the state, only one is available in Philadelphia, so you’re guaranteed to find more new beers than you can try. The one brewery available in Philadelphia is no slouch though, and should be near the top of your list of destinations. Thomas Hooker Brewing in Bloomfield, doesn’t have a brewpub to hang out in, but they offer up a to-the-point tour and plenty of beers to sample, not to mention some incredible deals on growlers for you to take back to the hotel. Within close distance, you can also visit The Cambridge House, Tullycross Tavern, Olde Burnside and even stop by Manchester Wine and Liquors for a great selection of beers to bring back home. The Cambridge House and Tullycross Tavern both offer brewpubs and make it easy to lose track of time when sampling a variety of their great beers, on top of offering up a selection of guest taps of other local beers. For an end of the night destination, which isn’t much further off and located next to UCONN, Willimantic Brewing Co. is located in one of the coolest buildings of any brewpub. Situated in an old post office, Willimantic is huge, with gigantic vaulted ceilings and

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antique remains of the post office. Brewmaster/ Owner David Wollner is also offering up some great beers to match the atmosphere. With only one constant house beer, you’re almost guaranteed to see something new on every visit. Heading further south and back towards PA, you’ll hit another dense area loaded with breweries and bars. New England Brewery in Milford is doing its part in helping to revive the canned beer movement. They are one of the smaller breweries, but they’re putting out a lot of beer and have formed a cult following with their most renowned beer: Imperial Stout Trooper. Nearby, you can also find a new brewery trying to revive the session ale. Open for a little over a year now, Cavalry Brewing is creating a selection of very traditional, classic English style ales. Don’t expect to find any Russian imperial stouts or double IPAs here, but you’re sure to find some solid, well-brewed session ales worth a try. There are some other area breweries, but you can also hit up some of the great nearby bars. New to the scene, the Cask Republic is offering up 53 drafts and an extensive bottle list, both of which are made up of locals and some hard to find rarities. They also have a vintage room in the back to tease you with their future offerings. Delaney’s Tap Room down the road just underwent renovations to improve their already great selection, or you can visit Prime 16. All three of these bars have can’t miss selections. Further down the road, even closer to home, you can visit the Norwalk location of The Ginger Man, which offers up a selection that can almost rival Cask Republic. After a tour through Connecticut, you’ll be sure to have a new impression of the state and actually have something to think of when you hear the name. And, being less than three hours away, Connecticut is definitely worth a trip.

Not Beer

Distilling Beer Sometimes barleywines just aren’t strong enough. By Mat Falco

With craft beer consistently on the rise and new, crazy styles coming out on a regular basis, you always have to wonder, “What’s next?” That next step might just be distilled versions of some of the better, more complex beers out there. There is not a much more unique way to enjoy a beer than to experience all of its rich complexities in distilled spirit form. With a distilled version of Schneider Aventinus already available, it was only a matter of time before another still-beer hit the market. Doppelsticke Altbier is considered to be Germany’s take on a traditional barleywine, different than the malt heavy barleywines of England and the hop heavy ones of the U.S. Brewed by Uerige Obergärige Hausbrauerei, this special alt-barleywine is brewed exclusively for the U.S. If all of that doesn’t make this beer special enough, they have now decided to take things one step further and add this complex ale to the short list of distilled beers. Stickum Plus, is the distilled version of Doppelsticke Altbier. Distilled to a level of perfection that brings all the complex flavors of the beer into the spirit, this is an extremely limited offering. Perfecting the spirit was no simple task, as it took multiple attempts to figure out the best technique to actually get the spirit to taste like the beer. Having to put such effort into coming up with this spirit, it only made sense to take it one step further and give it the special treatment that most of the better, stronger beers get, and barrel age it. Each time they distill a batch, it is aged in a different type of barrel and each version is only made once. The first two versions made were aged in Remy Martin Cognac Barrels and Spätburgunder Rotwein Pinot Noir Barrels. Both batches are limited to less than 150 bottles. These gems are extremely complex and filled with a variety of flavors to keep both the spirit and beer lover happy. At such a level of rarity, these bottles are going to need some seeking out, but are well worth the work and will bring any home bar to the next level. *Due to current PLCB laws, these bottles will only be available at finer Jersey liquor retailers.

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(484) 463-8518

Specializing in Craft and Imported Beer Specializing in Craft and Imported Beer

237 Currently In Stock!

Beer and Glassware Gift Sets Available Large Corked Bottles? We got ‘em! Dine in and try our Homemade Roast Beef, Pork & Chicken Cutlets 2214 State Road | Drexel Hill Pa 19026 Easily Accessible with Plenty of Parking

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413 Craft & Imported Beers in Stock!

We Sell Hard to Find Glassware We Exchange CO2 Tanks Like Premium Cigars? We got ‘em! Special Orders Welcome Visit us at

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Le Fromage

A Springtime Pairing

known for their high butterfat milk. Jerseys were specifically designed way back in the 1700s as the Keswick Tommenator and Stoudts Karnival Kölsch. doyenne of the bovine dairy world for this quality, By Paul Lawler and have remained popular (think the brown cow With every season, there is a cheese and beer. Winter on the Borden’s can) ever since. This créme de la créme indulges pairings of warming barleywines and robust quality becomes especially pronounced in winter cheeses, or funky, mineralic blues with darker holiday ales. crafted cheeses, when the cows are munching on hay and frolicking in the pastures less. This cheese is Spring calls for something lighter, zestier, and awakening! Normally, I reach for witbiers and maibocks, pleasant year-round but seize the cheese in the next couple months and you’ll be in the know for this but to my surprise, Stoudts Karnival Kölsch is the lesson in seasonal dairy, and better for it. thing for my spring spirit. This isn’t a beer that Flavor wise, think of Emmentaler, that famous Swiss screams profundity, you won’t be writing that long mammoth with the holes. Subtract funky herbaceous awaited novella over it, or arguing hop varieties into the night with the beer intelligentsia. It is, however, flavors, add in cream and copious sticks of butter, accompanied by a pleasant sweet nuttiness and you exactly what I will be reaching for (again and again) have an idea what you’ll be getting into. The finish come early picnics and my first days of outdoor on this cheese is slightly bitter, bringing into relief gardening. It is approachable, fairly low ABV, and the nuttiness in the paste, especially when you include damn refreshing. On first sip, you’re hit with a bright a bit of rind in your bite (highly recommended). crispiness, followed with waves of light lavender and apricot fruit. The finish kicks back with a bit of tart This owes to a partnership cheesemaker Mark Dietrich bitterness that reminds you that while this is a light Cochran made with John Trogner of Tröegs, taking the dregs from Tröegenator and rubbing it on the beer, it’s still a real beer, and has the backbone to cheese as the rind forms through the aging process. prove it. This is one beer that will easily empty out Tradition dictates that the result be a stinky, pungent of my fridge when the days stay over 60. number, but like the craft brew industry, Farmstead What cheese do we have with such an eminently Cheesemakers don’t always care for tradition. Here, quaffable beer? Let me introduce the Tommenator. No, not a misguided bout of the Arnold admiration, the beer acts more as an accent rather than definition. The pairing of Kölsch to Tommenator is one of but the latest in dairy delight from our own pastoral PA countryside. Tommenator is by category, a natural palate pleaser on palate pleaser and both enhance rind, raw cow’s milk Tomme from Keswick Creamery. without over-shadowing. The cheese makes the fruit Not terribly exciting to type. Tommes for cheeseheads in the Kölsch feistier. The beer’s dryness and carbonation have become as numerous and oft unexciting as the helps cleanse the palate of all that lush fat. In the end, over-the-top ABV, hop-splosion beers many craft beer it’s a win-win. Add in some hearty bread and country ham, and you have a meal. Or, come the first season’s lovers have become weary of, of late. Lucky for us, rhubarb and boil a couple ruby stalks with sugar. it is indeed exciting to taste. Tommenator is a fatty revelation. This is a cheese born of Jersey cow milk. Plop some down on your cheeseboard and smear some on a cheese wedge. And there you have a spring picnic! For the uninitiated, Jersey cows are a compact breed

APRIL/MAY 2011

You’ve Been Served

The Red Solo® Cup Unlike you, this drinking vessel has been invited to every BBQ, frat party, and tailgate since Solo® introduced its signature red cups in the 1970s. Its durability, perfect 16oz. size, and affordability have made it the official symbol of partying. Unlike their name suggests, you won’t see these sitting in the corner at the party, because they’re the most popular guest there. By Scott Willey

The Solar Homebrewer 208 Sanhican Drive (RT.29) Trenton, NJ 08618 joe@solarhomebrew.com

(609) 252-1800 (609) 393-9399 32

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I’ve been writing You’ve Been Served for quite some time now, featuring different types of glassware to enjoy your favorite beverage. I thought the red Solo® cup would be a great addition as an April Fools’ joke, but after doing my research and my sheer appreciation for them, it was impossible to turn this into a joke because of how awesome they really are. Their red color is subtle enough to allow you to drink in public without catching an open container charge, yet bold enough to complement any home décor. They have been used to sip on your favorite craft beer at a social event, and abused as the pawn in games such as Beer Pong and Flip Cup. At this point, I am sure you are asking yourself, “What about the blue ones?” Well, I must say, the blue ones just aren’t as cool. I am not a fan of the color red, but the red Solo® cups are that much of a staple in the drinking society that my beer doesn’t taste as great, nor does it go down as smooth in any other color, and that’s a fact. I only have two complaints about Solo® cups – one being the lip on the edge, and the newly designed square bottom Solos. Sure, the square bottoms give us new grips emblazoned with the Solo® logo, but it removes the awesome “measuring lines” of the older model. The rolled over lip leaves enough of a spot to harbor disease, and if left out in the sun, surprises you with a rude awakening of hot beer at the first sip. The hot sip aside though, who doesn’t expect to catch something like mono from a frat party in college? The red Solo® is far superior to any other drinking Suggested Styles to be Enjoyed in a Solo® Cup vessel when it’s time to party. Regardless of the type of party, Solo® cups are reliable, rugged, and familiar, Beer so you never need to feel out of place when you Wine invite yourself to someone’s party. And remember, Cocktails if you invite the clear or blue cups to your tailgate, Potato Salad (when you run out of plates) it will surely be the last time you host a tailgate party. Ping Pong Balls

From the Cellar

A Sublimely Cellared Brew Indulge in the highly palatable cellaring characteristics of Liefmans Kriek. By Phillip Pittore III

In keeping with the tradition of a cellared theme, it seemed only fitting that I review a beer that has already been aged one year before it is distributed to retailers and consumers. Liefmans Kriek is just that beer. Brewed with cherries, which are harvested once a year in July, this Kriek has all the qualities and properties for perfect cellaring. This issue’s comparison focuses on a 2010 Liefmans Kriek and a 2007 Kriek. While the packaging on the 2010 is completely new and revamped, it is still the same product. Liefmans was thought to have gone out of business last year, until Duvel bought them out. The Kriek as we knew it, is now called Cuvee-Brut. The initial pour yielded beauty in a glass. The 2010 Liefmans was a deep cherry red with a distinct pink, effervescent head. The 2007 on the other hand, poured a light mahogany color, and had no head whatsoever. The 2010 had a lot of carbonation, while the 2007 Liefmans had very little to no carbonation. The overwhelming bouquet of cherry was obviously abundant in both the 2007 and 2010 Liefmans. However, the 2007 yielded more of a tart cherry presence as opposed to the 2010, which generated more of a discernable sour cherry quality. The appearance alone was enough to warrant an insatiable urge to dive in and drink more. The addition of a dominant aroma only enhanced that urge. The first sip from the 2010 Kriek did not disappoint. Visions of my mother’s homemade cherry pie became entrenched in my mind. I couldn’t wait for a second sip. The 2007 Liefmans Kriek had a more natural cherry taste. There was no doubt that I could detect the Oud Bruin, which is the base for this beer. The 2007 also had a wine-like mouth feel to it; very reminiscent of a quality Cabernet or blend. The 2010 Liefmans was much smoother on the palate, and definitely more astringent, as expected. The longer these beers acclimated to room temperature, the more subtle nuances each vintage revealed. The 2007 Liefmans developed bits of caramel notes, while the 2010 rendered hints of oak and the wild yeast, which give these beers their unmistakable character. These nuances make it impossible not to envision sitting in a Belgian café on a steamy summer afternoon and enjoying one of the finest beers the world has to offer. One other observation worth noting was a distinct milk chocolate aroma and flavor late in the tasting. Though unexplainable, it was clearly present, and definitive. Not since my first article comparing two Lindemans Framboise vintages, have I been so impressed with a particular beer. The acidity and tartness, coupled with a slight sweetness, overwhelmed my palate in such a manner that I instantly craved more. Sour beers embody traits which make them the empyreal nectar for cellaring supremacy.

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Photo by: Tom Briglia 34

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OH, THE PLACES

YOUâ&#x20AC;&#x2122;LL GO!

Craft beer selections continue to expand at local entertainment venues. By Ken Ogborn

Back in my younger days, going to a ball game,

a concert, or even bowling, usually meant a great event. But, when it came to the beer choices, most were severely lacking. You might find a few of the very popular commercial brands served in plastic cups at warm temperatures, but not much more. Well, craft beer fans donâ&#x20AC;&#x2122;t fret, as things have changed. Over the last few weeks, I visited and interviewed owners from local entertainment venues to discuss with them why they offer craft beers and how it has impacted their business. I received some interesting responses, but there were several common themes that surfaced. Offering craft beer was something they did from the day they opened, not a decision after the fact to simply generate more revenue. Many businesses go one step further, offering local craft beers to support local businesses and only carrying local entertainment at their venues. Staff members are no longer waiters, waitresses and bartenders, but more educated beer connoisseurs, as they need to help their customers make a great beer choice. Some of the establishments I spoke to have created successful

beer festivals at their venues to educate their customers, some have had to expand their facilities beyond the entertainment they offer to accommodate their customers, and some have even added additional entertainment. As craft beer lovers, we crave great entertainment. We want it to be an intimate and fun way to enjoy our free time without pressure. Some customers go to these locations without taking part in the entertainment, just to enjoy the craft beers offered. As we all know, Philly is a beer town and we will go anywhere to try the latest seasonal brews and local beers. Larger arenas and entertainment locations are feeling the pressure, as they begin to carry craft beers and add local brewpubs to their venues. Here in Philadelphia, we are lucky to have a culture rich in arts, entertainment and sports, as well as craft beer, that is just waiting to be explored. And, with many unique establishments both in and around the city, there are plenty of good times to pair with your favorite brew. Here are just some examples of local places to find great craft beers and entertainment:

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World Café Live

Currently in their 7th year of operation, World Café Live is very proud of having carried craft beer since day one. Manager Ryan Starr, talks about the venue and why they carry craft beers: “The World Café Live was built on the premise that the building would not only be a state-of-the-art concert venue with an emphasis on intimacy, great site lines, extraordinary sound quality, and amazing acts, but also a clubhouse for the arts in Philadelphia. Brewing is an artistic endeavor in our eyes, and the artisans who create these brews should be held in the same regard as a great painter, photographer, sculptor, chef, actor, dancer, or musician; anyone who creates or performs for that matter.” Recently on tap, they have had amazing beers from breweries including Yards, Flying Fish, Bell's, Sam Adams, Harpoon, Dock Street, Sierra Nevada, Sixpoint, and Dogfish Head. In bottles you can find: Bear Republic, Breckenridge, Coronado, Dogfish Head, Southampton, Flying Fish, Great Lakes, Ommegang, Allagash, Stone, Unibroue, Sierra Nevada, Sly Fox and Yards. As well as their regular list of seasonals and breweries on special daily (Ballast Point, Brew Works, Left Hand, Terrapin, Oscar Blues, Avery, and Founders, for example). World Café Live features old, new, and local music at their venue and hosts beer and wine events, as well as different beer festivals each year including Beats, Brews & BBQ, Winterfest, and Belgian Bierfeesten, as a way to include more craft beers for the Philly beer lovers. I asked many of the owners and managers if their business would decline if they stopped carrying craft beers. Ryan said he would never want to find out, he enjoys great beer too much. As of April 2nd, 2011, World Café Live expanded their music and beer reach to Wilmington, Delaware, opening a new location that provides the same great array of live acts and beer and wine events. Check out a show and a great beer at www.worldcafelive.com.

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Photo by: Nancy A. Fitch

3025 Walnut Street • Philadelphia, PA 19104

Puck // 1 Printers Alley • Doylestown, PA 18901

I have visited Puck several times, as I am a fan of local music. Puck puts as much emphasis on an impeccable sound system as they do to their craft beer menu. They provide an intimate, 100-seat venue for shows, supporting both local, and sometimes, national acts. In addition, you can go on Wednesday nights and sign-up for Open Mic night and play a couple of your newest tunes. Puck has a total of three bars, all of which carry craft beers. Bar manager Courtney Fairchild, talks about Puck, saying, “The main bar is in the music venue, upstairs is a relaxing martini style bar, and there is a very comfortable outdoor patio. Craft beers are sold at all three of the bars, however the patio and martini bars are a big draw for the craft beer crowd.” Puck changes their bar menu on a regular basis, but here is a sampling of some of the beers they carry: Dogfish Head 90 Minute IPA, Franziskaner, Harpoon UFO, Leinenkugel, Magic Hat #9, Otter Creek Copper Ale, Stevens Point Special Ale, and Belhaven Scottish Ale. Puck recently renovated their venue, installing solar panels on the roof, in an effort to be more eco-friendly. They celebrated their grand re-opening in mid-March, and continue to provide the same studio quality live entertainment and dedication to a solid craft beer lineup. Check out the details at www.pucklive.com.

North Bowl //

Other great Philadelphia entertainment venues include: 909 N. 2nd Street • Philadelphia, PA 19123

Located right in Northern Liberties, North Bowl is an ultra-modern, unique, and fun place to go. Downstairs at the bowling alley, you can sit at the bar and have a great craft beer from Stoudts, Yards, Stone, Bell's, and Sixpoint, to name a few. Tons of bottles are available as well. Or, put on those sexy shoes, grab your craft pint and hit the lanes for some bowling. Type in your name and the computer handles the rest, all you add is the laughter at how well you bowl. The great thing about this location is there is no pressure. If you want to bowl another game, just flag down a member of the staff and they will take care of you. You can also head upstairs where there are pinball machines, darts, air hockey, billiards and a few bowling lanes for private parties. There is also another great bar you can sit around, or just grab your glass and have a seat in the gaming area. Seats are organized so you face other people and get to know them. TVs are located throughout the building, however don’t expect them to be on unless there is a local Philly sports game that night. I had a great conversation with Victoria, who has been with North Bowl for about four of the five years they have been opened. She explained that owner Oron Daskal, has been “all about local” since day one, including craft beer as a mainstay since their inception. Oron favors and supports local breweries, buys many of their supplies from local businesses, and will only play local sports in the building. Staff are trained to talk to their customers about the beer, so they are well-versed in making a great choice. Many patrons come in just for the beer, especially on Mondays, when craft beers are $3. North Bowl features a great food menu that includes unique appetizers such as Portabella fries and eggplant parm bites, sandwiches, skewers, and more. But, don’t forget to check out the huge variety of Tater Tots, voted Best of Philly! Yes, I said Tater Tots. Try your luck, or stop in for a pint at www.northbowlphilly.com.

CITIZENS BANK PARK One Citizens Bank Way Philadelphia, PA 19148 mlb.mlb.com/phi/ballpark/

BUFFALO BILLIARDS 118 Chestnut Street Philadelphia, PA 19106 www.buffalobilliards.com/philadelphia

TROCADERO THEATRE 1003 Arch Street Philadelphia, PA 19107 www.thetroc.com

HELIUM COMEDY CLUB 2031 Sansom Street Philadelphia, PA 19103 www.heliumcomedy.com/philadelphia/

NORTH STAR BAR 2639 Poplar Street Philadelphia, PA 19130 www.northstarbar.com

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Johnny Brenda's

1201 N. Frankford Ave. • Philadelphia, PA 19125

Photo Courtesy of Sugar House Casino

Since 2003 (when Johnny Brenda’s changed ownership), William Reed has carried local craft beer. William mentions, “Supporting independent, local breweries is part of our philosophy. We feature food and beer that are local and deserving of exposure.” Don’t expect cans or bottles at this venue, everything is served in the correct glass and the correct temperature for the beer style. I asked William if his clientele come out just for the beer and he confirmed this, elaborating, “People get it. The same people that can discern great music are likely to know the difference between a Prima Pils and a Corona.” William was giving Bud, Miller and Coors a break, too funny! The owners of Johnny Brenda’s are also owners of Standard Tap (2nd & Poplar St., Philadelphia, PA) and feature a great food menu and phenomenal local beers from Flying Fish, Philadelphia Brewing Co., Sly Fox, Stoudts, Victory and Yards. Great local entertainment with an “interesting crowd” makes this a fun place to go. Check out the event calendar at www.johnnybrendas.com or just stop by for a pint, just don’t ask for a bottle.

SugarHouse Casino

1001 N. Delaware Avenue • Philadelphia, PA 19125 New to Philly, opening just shy of 6 months ago, the decision to offer craft beers was made prior to opening. Director of Communications, Leigh Whitaker states, “Philadelphia is a beer town. We chose to carry craft beers in an effort to support local businesses and appeal to a varied demographic.” Beers offered include, but are not limited to: Yards Brawler, Yards SugarHouse Ale (Philly Pale Ale), Dogfish Head 60 Minute IPA, Brooklyn seasonal, Flying Fish seasonal, and Stoudts. The casino has seen substantial growth over the past few months, with customers coming in just for the craft beers. Part of this reason is the Refinery Restaurant and Bar, where you can complement your meal with their array of microbrew offerings. Not to mention indulge in some live, local music, as well. Information for the casino, restaurants, special events, and entertainment can be found at www.sugarhousecasino.com.

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The Electric Factory

421 N 7th Street • Philadelphia, PA 19123 Philly has always been a great place for a concert and for over 40 years, The Electric Factory has been at the forefront of live music venues. My earliest memory was going to see my favorite band, Blues Traveler, back in 1997, ordering a beer and being told Dock Street was on tap! What an amazing night enjoying a great craft beer and awesome music. As the craft beer market continues to grow, so does the Electric Factory, expanding both their craft beer menu and their events. Recently, they made a decision to host the popular Winter Beer Festival at their venue. With two time slots, the building was filled with craft breweries, some located just around the corner, and a standing room only crowd. For a full lineup of events and more info on their craft libations, check out www.electricfactory.info

These are just a few examples of the types of venues you will find all over Philly that feature great beer and great entertainment. No matter what you are looking for, there is always a place for you. So, craft beer enthusiasts don’t fret, craft beer is here to stay and Oh,the Places You’ll Go! to get it.

We Have What You Need To Make Your Own

Craft Beer & Estate Wine Large Inventory • Expert Advice • Fresh Ingredients • Equipment

248 Bustleton Pike • Feasterville, PA 19053 (215) 322-4780 • www.winebarleyandhops.com

OUTDOOR SEATING OPEN

April 1st - Get in Trubbel with Yard’s & the Phillies on Opening Day • April 2nd - Anniversary Party June 3rd - June 12th Philly Beer Week: a Beer Event Every Night June 3rd - Midnight - Maudite Midnight Madness • June 3rd - 7pm - Bella Vista Beer Bash June 5th - 7pm - 12% Imports • and Many Many More

www.devilsdenphilly.com For Upcoming Events & Specials www.facebook.com/devilsdenphilly Please Visit our Website

APRIL/MAY 2011

BesT of the

PhiLLy BeeR SceNe

BathRoomS By Neil Harner

It is vitally necessary for the ceremonious breaking of the seal, which comes with any fine night of imbibing. It can also be one of the scariest places in any bar or restaurant, with the occasional unflushed toilet, over the top graffiti and threatening walls, or the questionably wet floor. But, for as scary as it may be those first few steps into the threshold, there is also opportunity for uniqueness, which makes the entire night’s experience all the more pleasurable. And, for these places, which are often under-appreciated, we thought it was time to acknowledge 10 of the best and most unique bathrooms in the beer scene, for your evening’s business.

THE GREY LODGE – 6235 FRANKFORD AVE. Beer mosaics. You’ll be surprised to find yourself reading the beer quotes embedded in the tile and beer cap mosaics along the walls of each of the downstairs bathrooms.

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RAW | 1225 SANSOM ST. Don’t go chasing waterfalls. Sorry ladies, this is strictly an advantage of the men’s room. Rather than a traditional urinal, Raw offers an opportunity to step up onto a ledge and pee into a floor to ceiling waterfall with a beautiful Japanese mural behind the water.

FERGIE’S PUB | 1214 SANSOM ST. Talking about old school. The men’s room at Fergie’s features what is clearly an early 20th century urinal, which goes from chest level to the floor and a single stall with saloon-style swinging doors.

THE TROCADERO | 1003 ARCH ST. TRIUMPH OLD CITY | 117 CHESTNUT ST. It’s all about privacy. In a long corridor, there are a series of frosted glass and metal doors, each an entry to a totally private, large bathroom, with an individual sink and toilet.

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Homage to the past. If you check out a show at the Troc and have an opportunity to use the upstairs men’s restroom, be sure to look into the hole in the star above each urinal for a tiny pinup, perhaps paying tribute to the Troc’s past life as a Burlesque venue. (not pictured)

LONDON GRILL | 2301 FAIRMOUNT AVE. For the love of the roll. Check out the bar side bathroom for a large collection of unique and random toilet paper holders that ensures you will never run out.

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EARTH BREAD + BREWERY | 7136 GERMANTOWN AVE. A demonstration of eco-friendly. Stalls are built from recycled stall doors of other restaurants, low water consumption toilets, and other demonstrations of eco-friendly goodness throughout.

STOUDT’S BREWING COMPANY ADAMSTOWN, PA Erotic surprise. By the looks of Stoudts’ oldfashioned feeling restaurant you would never expect to find tasteful and artistic black and white European antique erotica across the walls of the men’s room.

SOUTH PHILADELPHIA TAP ROOM 1509 MIFFLIN ST. NATIONAL MECHANICS | 22 S. 3RD ST. Artful sinks. When washing your hands (hopefully you wash your hands) you’ll notice a beautiful, intertwining sculpture of copper pipe rising from the counter top and ending with a slanted atypical faucet. Who says there can’t be creativity in plumbing?

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Graffiti allowed. Painted in black chalkboard paint, each of the two single bathrooms features a tray of chalk, so that when you’re done doing your business you can express yourself on the walls.

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It’s All About The Liquid How B. United International is redefining the methods of importing craft beer. By Bobby Clark

aying Philadelphia is one of the best craft beer cities in the country is akin to talking about how wet water can be; we love our beer and always will. Our thirsty city is practically littered with brewpubs, breweries, and bottle shops. When looking at our immense demand of such a great commodity, a bright picture is painted, showing Philadelphia’s consumption not being limited to our city’s great breweries or American brews exclusively, but beers from around the globe are being shipped in to pacify our monster of a craving. It’s becoming easier and easier to see what the world has to offer, while remaining within the Greater Philadelphia area. You’ve more than likely heard of, seen, or sampled Schneider Aventinus, hailing from Germany, or one of the Hitachino Nest beers, which make a voyage all the way from Japan. There’s a driving force behind those international delights arriving in our hands, which comes from the massive undertakings, creative precision, and endless passion of B. United International, Inc. Nestled away in a modern business park, surrounded by sprawling, protected Connecticut forest, B. United International is spearheaded by the vision and works of Matthias Neidhart; they import a “Portfolio of World Classic Ales and Lagers / Vintage Collection / Award Winning British Ales / Japanese Sakes / French Ciders / Meads/Artisanal Spirits” which are

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distributed to the Philadelphia area and throughout the country, to thirty seven states in particular. Glancing upon their inventory, imports arrive from diverse locations, spanning multiple continents and include the fermented wonders of Italy, England, Scotland, France, Austria, Switzerland, Belgium and even South Africa amongst their roster. B. United International started in 1995, when Matthias was inspired by the stance and marketing of American brewers in the early to mid 1990s, as they boasted the best beers in the world were, then, being brewed in America. As Matthias puts it, “The history of beer goes back to Europe, not because they are so much smarter, but because they [European breweries] are older, and have had more time to do that [brew beer]. It kind of annoyed me that all of a sudden ‘they’ kept saying that ‘the best beers brewed in the world were being brewed in America.’ I thought, let’s give Americans an opportunity to make their own call. Not every American can travel to Europe, to these breweries, to taste them [European craft beers]. Let’s bring the ‘world classics,’ Michael Jackson’s [the late “Beer Hunter”] ‘world classics,’ to America instead of someone else just telling everyone what is the best beer.” And thus, B. United began importing ales, lagers, meads and other favorite fermentables. Before long, Matthias wanted to do more, and be more, than the average importer.

“The first thing we do when the tank container arrives… each compartment has its own sample valve; we will take a sample to analyze specific parameters like specific gravity, active yeast count, and we then transmit that information to the brewery along with a sensory description of the beer. The brewery will then tell us: ‘It is exactly the same beer that left our brewery.’” APRIL/MAY 2011

Just saying ‘this is the way we are going to this,’ does not cut it anymore.” In the coming future, solar panels are being installed to become as independent of conventional power sources as possible. B. United International’s storage facility is just one example of their attraction to innovation and unbridled commitment to quality. They also utilize and deploy a tanker truck to breweries around the world, with four completely independent compartments for holding beer. Each compartment holds a volume of 3,500 liters, and is individually managed in regards to temperature and pressure control. What’s quite fantastic is one brewery has the ability to ship 4 of their beers, or conversely, 4 breweries may each ship 1 of their beers, as each container has no way of interacting with any of the others. Scheming up such a vehicle was a product of lengthy research. With beer being as delicate, as precious as it is, Matthias and B. United examined other industries outside of craft beer to look at options beyond kegs and bottles in the sake of preservation. Those other industries included that of dairy and orange juice for the fragility and sensitivity of their products, which require the utmost care in their transportation. Transporting beer internationally is a serious affair and it needs to be handled as such. Expanding their search even further, companies specializing in shipping technology in both England and China were contacted by B. United, which led to the globally shipped tanker truck idea being proposed and ultimately adopted.

riginally utilizing warehouses in Northern New Jersey, B. United moved to Connecticut in order to shed the usage of a third party warehouse system and assume complete control of operations of their importing business, and especially that of the quality of their fine products. “Over time, we grew less and less satisfied with that warehouse –with that kind of concept. We had used, over the past fifteen years, three different warehouses, so we felt [just] moving to a different warehouse will not solve that situation.” Moving your entire business from one state to another is surely not easy, but the transplant of their hub of operations became very beneficial for B. United International. With this completed, B. United had the freedom to focus on innovation, which has proven quite beneficial not only for them, but for everyone who enjoys their products, and Mother Earth, as well. A new warehouse was specially designed and constructed to be built twelve feet into the ground. The purpose for this was to harness geothermal energy, not only to cut down on the energy bill and create a more perfect storage center for their inventory, but to support an eco-conscientious initiative which is very much close to Matthias’ heart. “There were a couple of things that were really important to us. Whatever we were going to do, we were going to do it in the most environmentally friendly way possible. 48

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B. United’s tanker leaves their headquarters in Connecticut, and then, on average, arrives in Europe within 2 weeks and Japan in about 4 weeks. B. United’s tanker leaves their headquarters in Connecticut, and then, on average, arrives in Europe within 2 weeks and Japan in about 4 weeks. As soon as the tanker arrives at the destined brewery, the brewmaster will fill the compartment(s) with the beer they’re shipping back to the states. Next, the brewmaster will render the compartment’s pressure and temperature in accordance with that beer’s specific recipe with the temperature usually ranging between 32 -34 degrees Fahrenheit. That temperature range is very ideal to keep the yeast in the beer dormant. So, when the beer finally arrives at B. United, the beer is in the exact same condition it was when it left the brewer’s care, weeks ago. Accordingly, more work needs to be done to be able to get this beer to your favorite bar: it must be sampled, examined, and kegged. “The first thing we do when the tank container arrives… each compartment has its own sample valve; we will take a sample to analyze specific parameters like specific gravity, active yeast count, and we then transmit that information to the brewery along with a sensory description of the beer. The brewery will then tell us: ‘It is exactly the same beer that left our brewery.’ We will then keg it; typically

it takes one full day to keg one compartment.” What clearly separates B. United International from other importers and distributors, also garners solicitation from similar operations; upon desire and necessity of providing the absolute freshest beer, B. United will initiate secondary fermentation for the breweries they represent. That’s right: because of the efficiency of their unique importing process, they’re able to pick up right where the brewer left off! The beer is taken right from the truck and transferred into conical tanks where the yeast and remaining sugars are circulated for equal distribution. With data garnered from the research performed on the beer upon arrival, Benjamin, an integral employee at B. United, adds a measured amount of particular sugars and a specific quantity of new yeast to bring the young beer up to the brewer’s specifications. “After weeks in transit, the yeast settles down at the bottom. If we keg that immediately, then 80% or so of the kegs would have no yeast and the rest would be full of yeast; yeast should be in each and every keg, in equal amounts.” The beer is then checked for CO2 content, measured multiple times, and kept in temperature controlled storage. Data from this process is sent to the brewery to ensure the beer is what it needs to be. When the brewery gives the okay, the kegs are shipped out. B. United takes the kegging process very seriously. Matthias stresses the importance of absolute cleanliness of the kegs by ensuring all kegs are washed twice; if it were up to him, kegs would DECEMBER 2010/JANUARY 2011

“If you think about it, bringing a beer all the way from across the world is not only a large undertaking, but also a huge investment...”

be washed 3 or 4 times before being filled with beer. Upping the ante once more, B. United International has draft cleaning workshops for their customers to teach them how to “treat, clean, rotate and set the proper gas mix on their tap lines.” If you think about it, bringing a beer all the way from across the world is not only a large undertaking, but also a huge investment; nobody wants to sip a flat or over-carbonated beer. Drinking a beer which was improperly carbonated or served through dirty draught lines can give a lousy, even God-awful impression of a wonderful brew. Per cleanliness, not cleaning your draught lines opens up room for off-flavors and infection, and that’s the stuff Matthias’ nightmares are made of. If you ask your bartender how often a draught line should be cleaned, you’ll be given a myriad of answers which typically give a time frame ranging from one to three weeks; Matthias suggests every 2 – 3 days, if possible. There’s even more to B. United than just importing, kegging and shipping: they’ve become professionals at aging, too. Yeah, sure, it’s easy enough to simply collect and store beer away for an extended period of time, but B. United wanted to learn about the aging process, and how beers progress at different intervals along the way, so they did. This is taken seriously enough that they’ve created a job position many a person would die to have: one of their employees is paid to act as a professional tester of all the beers aging, to collect data to be analyzed, used and interpreted by others. According to Matthias, in fact, they’ve got a special cache of brew with some bottles dating back to 1993. Much happens to all the aspects of beer including oxidation and changes to the aroma, flavors, gravity, and texture to the beer. From their research B. United has concluded that, “You have got to give the beer at least 3 years. If you touch it before 3 years… it has really not done anything, a whole lot. If you sell a vintage beer that is 1 year old, it is really not right; you should hang on for 3 years for the most part. Then, you see the significant changes in the taste and smell.” 50 50

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United International has proven themselves to be quite the versatile company, and as a result, their entire portfolio is in high demand. Commitment to quality control, diversifying their products, and always looking towards new innovations and improvements are what, amongst many factors, has furthered their success. Matthias points out, “We are not having wonderful girls running around –it’s all about the liquid; you’ve got to taste the liquid.” So, one would wonder what’s next for a company that seemingly covers lots of ground in the importing of fine craft beers. Is B. United interested in the boom of canning craft beer we’re seeing nationally? Matthias says, “No.” However, what they are interested in is truly pushing the limits of craft beer brewing into what could possibly be considered “craft distilling.” “Some of our wonderful brewers, they work with us. We are creating very unique, distinctive, distilled versions of them [their beers].” You may have seen the distilled version of Aventinus already, and should be quite excited for what B. United has to offer now, and especially in the future. So, the next time you go to your favorite bottle shop or bar, be sure to check out their imported selections for some of B. United International’s impressive offerings. According to their sales numbers, Philadelphia has already fallen in love with Hitachino Nest beers, why don’t you?

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Bar & Restaurant Review 52

Conshy’s Flanigan’s Boathouse Where you can get lost in a sea of beer. By Terry Brophy Flanigan’s Boathouse is located in Conshohocken, PA, or as many affectionately identify it, “Conshy.” The wellknown pub with its brightly lit sign can be found on 113 Fayette Street, which is the main street that runs through town. This casual bar is a favorite gathering spot for both locals and the after work crowd. While finding a space to “belly-up” to the bar can sometimes present a challenge, don’t let that deter you from enjoying this popular watering hole with an excellent selection of craft beers. Walking up the ramp and entering through the glass doors, you’ll see the bar on the left. It runs more than half the length of the pub, with tables and booths in the back and an upstairs area for those who prefer a little bit of quiet. Once inside, you’ll discover an easy and laid-back space with brick walls, high ceilings, an eclectic display of sports memorabilia and enough flat paneled televisions to make any sports fan extremely happy. With a little more than 20 taps and a large selection of bottles, the Boathouse’s beer choices are sure to please any beer enthusiast. It’s not uncommon to find the beers of Stone Brewing Co., Bear Republic, Ommegang, Sam Adams and Great Lakes on tap, while the local breweries of Tröegs, Sly Fox, Victory, Weyerbacher, Yards and Flying Fish are also well represented on the draft list. If you find yourself still undecided, check out the Boathouse’s bottle selection, with offerings from the US, Belgium, Germany, England, Scotland, Jamaica and Canada. Overall, a wide spectrum of styles are available here.

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Food at the Boathouse is traditional pub grub with attention paid to value and flavor. You’ll find fresh ingredients, generous portions, and tasty food at a reasonable price. Their menu is quite extensive for a bar and offers a wide assortment of appetizers, salads, sandwiches, burgers and entrees. Nachos, Buffalo Chicken Cheese Steaks, Crab Cakes and Bacon Cheese Burger Sliders are just some of the popular pickings here, but the Boathouse is really known for their Chicken Wings. Many claim they are the best in the area. Wings can be ordered in flavors that will suit almost anyone’s taste. Choices include Asian BBQ, Hot Honey Garlic, Roasted Garlic Parmesan, BBQ, Honey BBQ, Peanut Thai, Sesame, Chipotle Lime and of course, Buffalo style, with sauces that register mild, hot, atomic or sweet suicide on the heat scale. Stop at the Boathouse and sample some on “Wing-It” Wednesday, where you’ll receive a free order of wings with every pitcher of beer. The bartenders and wait staff at the Boathouse are friendly and helpful, providing service that is quick and attentive. Management does a great job of keeping the beer fresh and flowing, while offering a solid assortment of styles. If you’re ever in Conshohocken, be sure to stop by Flanigan’s Boathouse and discover what others have come to know… a cool bar with a welcoming and warm atmosphere that offers good food, good service, and some great tasting beers. Flanigan’s Boathouse is located at 113 Fayette Street, Conshohocken, PA 19428.

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Bar & Restaurant Review 54

Giving New York a Better Image Pub & Kitchen brings a taste of the Big Apple to Philly. By Mat Falco For as much as Philly hates New York (Yankees, Mets, Rangers, Giants, the list goes on…), there are actually some things worthy of a chance to come out of the City that Never Sleeps. Known for Broadway, historical attractions such as the Statue of Liberty, the Empire State Building, and Wall Street, New York City is also home to a growing beer scene to pair with their already extremely impressive food scene. These aspects of NYC are something that you don’t see or hear about often, but Pub & Kitchen in Philadelphia is changing all that. Located on the corner of 20th and Lombard, on the outskirts of Center City, Pub & Kitchen has been rapidly growing a constantly returning fan base with their offerings of great food and beer, especially their NYC resourced items. When Brooklyn-based brewery Six Point Ales initially hit the Philly market, the first pint of beer was poured from the lines of Pub & Kitchen. From that moment on, they’ve had at least one consistent line, but usually closer to three. Nowadays, they even offer their own custom beers, brewed exclusively for them by Six Point. The first was a holiday brew, and they now have a new house beer called the Middleton Ale, an English mild in which the staff from Pub & Kitchen went up to Brooklyn to help brew. Having formed a great relationship with Six Point, you can now be sure to find almost every one of their brews that comes through the city on the Pub & Kitchen tap lines. Altogether though, they have ten beers on line, over half of which rotate on a regular basis. Classics such as Allagash White and Bell’s Two Hearted are usually easy to find, but there are also other offerings such as Rock Art Belvedere, Left Hand Blackjack, and Old Speckled Hen. The bottle list is equal in size, but consists of high quality, well chosen styles. Even if you’re not a beer drinker, they offer some amazing cocktails, including house made and 21-day barrel aged Manhattans. Back to New York, one of the specialties rarely coming out of the state is meat from renowned butcher, La Frieda Meats, who are known for their custom blended burgers, and Pub & Kitchen is the first place in Philadelphia to carry one. This burger is made of a blend of different cuts of dry aged beef and is hands down one of the tastiest burgers in the city. Pub & Kitchen executive chef, Jonathan Adams, and La Freida went back and forth for some time trying to get this burger to taste exactly the way he wanted. Dry-aged, it is unlike any other burger, with all the flavors and complexities coming from the burger itself rather

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than the ornate toppings. Simply topped with some sautéed onions and a little bone marrow butter, the Churchill burger is rich, with nutty flavors that give a whole new meaning to what a burger can be. Aside from the burger, Pub & Kitchen offers up some of the best pub food in the city. From cheese plates and fish & chips with mushy peas, to pots of snails and black pudding, you can’t go wrong with Chef Adam’s creative and extremely well executed menu. With great beer and incredible food in their favor, Pub & Kitchen also offers up a warm, comfortable atmosphere to enjoy both in. Decorated in vintage and antique furniture, you feel right at home in this unique corner bar. In a city where good food is almost as important as the requirement of good beer, Pub & Kitchen offers up the best of both worlds without going overboard and trying too hard. They just take simple things and make them work. Pub & Kitchen is located at 1946 Lombard Street, Philadelphia, PA 19146.

APRIL/MAY 2011

The Tasting Room HOW PHILLY BEER SCENE REVIEWS BEER Every issue Mat, Neil & Melissa, from Philly Beer Scene, get together with a notable guest and a member of the scene for a small, private, tasting session called the “The Tasting Room.” Approximately a dozen beers are chosen that are new, seasonal or just interesting. Rather than presenting an overly-detailed single perspective review, “The Tasting Room” serves to be a brief written account of key points made between the tasters. Each taster designates a rating from zero to five stars, justifying it in their own way. The scores are then averaged and always rounded to the nearest half star for a final rating.

STAR GAZING

Iron Hill Maple Shade is one of the first brewpubs to open in New Jersey in years, and is the most recent Iron Hill opening to date. (There is a new one scheduled for later this year in Chestnut Hill.) Offering up their staple house beers, along with signature brews, Iron Hill has been a welcomed addition to NJ; quickly becoming a local favorite.

OUR NOTABLE GUEST Our special guest this time around is Iron Hill Maple Shade’s Brewmaster, Chris LaPierre. LaPierre, who was previously at the West Chester location, has won multiple GABF medals for Iron Hill and is likely to win more with the consistently impressive beers he’s been putting out.

Stay Away From This Beer A Drinkable Beer But Not Worth Seeking Out

FROM THE SCENE

An Average Beer A Pretty Decent Beer Worth Drinking Anytime If You See This Beer, Order It You Better Go Out And Find This Beer Now

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When not working, Ed Hughes (an avid craft beer fan of 10 years) is probably drinking a beer or at one of the great bars in the area. Ed often seeks the local beer choice when traveling and enjoys getting new beers and aging some of his favorites.

Thomas Hooker Blonde Ale

Victory Headwaters Pale Ale =

Hooker Blonde Ale is highly smooth, refreshing

Victory describes its Headwaters Pale Ale as,

and approachable for both the veteran and novice

“firmly crisp and aromatically arousing, integrating

craft beer drinker. Blonde is fermented at cooler

a softly supportive malt base with underlying

temperatures, providing a subtle malty sweetness

streams of herbal hop complexity.” ABV: 5.1%

and delicate crispness. ABV: 5.1% Chris 3.5 Ed

Pleasant bitterness, lightly malty. Light yeast fruitiness clean & light for spring.

Mel

ness, hop flavor much more restrained than the nose.

Really nice and sessionable. Very mild & light sweetness.

Very citrusy, great hop profile. Great pale ale and perfect session beer.

4.5

Mat

Great aroma, extremely solid pale ale.

Neil

Sweet in the nose and awesome fruity hops with slight, bitter finish.

Mel

Smells stronger than it tastes. A little bit of hops, but not even close to overwhelming.

Light, refreshing, easy drinking. Nice beer.

Mat 3.5 Clean, light, refreshing. Great summer session beer. Neil 3.5

Intense black currant & pine hop aroma. Subtle bitterChris 3.5

Sweet & light...like a blonde hooker? ...Bad joke!

Left Hand Stranger APA

Jolly Pumpkin iO Saison

Stranger’s initial impression yields floral hop

One of the first releases from Jolly Pumpkin’s

aromas, followed by a malty sweetness that is

Baudelaire Series, created in the spirit of French

complemented by spicy undertones. Left Hand

poet Charles Pierre Baudelaire, iO Saison is

recommends you get to know the Stranger, as it is

brewed with rose hips, rose petals and Hibiscus.

“strangely satisfying.” ABV: 5.0%

ABV: 6.8%

Chris 4.5 Solid sessionable APA. Good balance & clean. Mild yeast fruitiness works with the hops.

Chris

Fruity nose with a bit of Brett peeking through. Light on the palate & phenolic.

Good Pale Ale, but the label is nicer than the beer.

Good aromas, dry, with just a slight sour finish.

Mat

A little simple, but good for a summer session beer.

Mat

Too one dimensional. Slight tartness, but not much else.

Neil

Beautiful color- light & refreshing but slight sour notes (not offensive).

Neil 2.5 Smooth, simple-not bad, but nothing pops. Slight hops. Kinda boring, tastes pretty typical- not a bad beer, but

Mel 2.5 nothing exciting.

Mel 3.5 Exciting color- a light sourness, with fruity sweetness.

Manayunk Biere De Mars

White Birch Belgian Style Pale Ale

Brewed with a variety of malts and two unique

An aroma of noble hops, pears and Belgian esters is

strains of yeast, this has been dubbed Manayunk’s

followed nicely by flavors of a moderately spicy hop

“most ambitious brew to date,” combining flavors of

and Belgian yeast. The flavor comes off mildly spicy

fruit and spice to create a distinct ale. ABV: 7.3%

with a a nice, dry finish. ABV: 8.5%

Chris

3.5

Big, yeasty spice on the nose. Malty on the palate with a spicy finish.

Dry & tart on the palate. Great fruity and spicy nose. Chris 4.5 Complex but sessionable (for the alcohol).

Malty and spicy. Easily hides the 7.3% alcohol.

Nice pour, good carbonation and lacing, dry and tart finish.

Mat 3.5

Malty, spicy. Smooth. Very sessionable for 7.3% ABV. A solid, new offering from a reviving brewery.

Mat

Belgian yeast very dominate. If fresher, hop presence would probably have been stronger.

Neil 3.5

Sweet & delicate with nice spice notes and a clean finish. Smooth for the ABV.

Neil 3.5 like flavor, light.

Mel 3.5 Malty, spicy, lots of interesting flavors.

Belgian purely on the nose- yeast and champagne

Mel 3.5 Sweet & tart, very light & drinkable.

APRIL/MAY 2011

Ithaca Excelsior! THIRTEEN

Dogfish Head Aprihop

THIRTEEN is Ithaca’s Double Hoppy Wheat Anniversary

This American IPA has a rich flavor featuring both

Ale, with Citra & Sorachi Ace, spiked with an addition

bitterness and sweetness from undertones of the

of orange and lemon peel, and fermented with

apricots. You’ll find this popular, seasonal Dogfish

American Ale yeast. ABV: 8.9%

Head offering on shelves through May. ABV: 7.0%

Chris

Big Citra nose right off the bat. Zest comes in on the back end & mixes with the Sorachi.

Chris

Dangerously refreshing for a 7% ABV beer. Apricot character mingles nicely with the hop character.

Great aroma- nice hops, good carbonation. Solid beer.

3.5

An IPA with Apricots? Seems less hoppy than most DFH beers, but a good beer.

Nose of a Harvest Ale. Great blend of hops & wheat. Perfect lawnmower beer if ABV was lower.

Mat 3.5 A shockingly mellow Dogfish beer.

Sweet citrusy nose- loving Sarachi Ace. Buttery and grapefruit like citrus.

Neil

Fruit complements hops nicely. Smooth & not overwhelming.

Smells hoppy....lot of sediment throughout. Citrusy bitter,

Mel

Light, fruity, hoppy- not my style, but very drinkable.

Mat 4.5 Neil

Mel 2.5 I’m not crazy about it.

Otter Creek Alpine Black IPA

Thornbridge Jaipur IPA

This IPA is dark in color and character, with caramel

A citrus dominated India Pale Ale, its immediate

notes highlighted by a bold hop bitterness and citrus

impression is soft and smooth, yet builds to a

aroma, as well as complexities brought about by the

crescendo of massive hoppiness accentuated by

roasted barley. ABV: 6.0%

honey. An enduring, bitter finish. ABV: 5.9%

Chris

3.5

Subtle roast that does not dominate the hop or let you forget that it’s an IPA. Very quenching for a black beer. Very balanced, hoppy, malty with a slight mocha finish.

Mat 3.5 Amazingly clean finish. Nice roast & chocolate flavor. Neil

Nice- roasty but great hops balance. Clean finish.

Mel 2.5 Roasty. If you like IPAs- this is far from a typical one.

Dry with an assertive, but enjoyable bitterness. Not over the top with the hops.

Great IPA- Hoppy with a nice finish & at 5.9% ABV, very drinkable.

Mat 4.5 Neil

Definite abrasive hop presence in middle that really mellows out. I ended up really liking it. Hazy, unfiltered color- really interesting hops, but a bit soapy midway for just a moment, but then clean. Very drinkable and approachable- an awesome

Mel 3.5 starter IPA.

BFM Cuvee Alex Le Rouge

Dock Street Prince Myshkin RIS

Extreme black beer whose nose goes towards pepper,

Brewed with copious amounts of roasted and chocolate

vanilla, ashes, tobacco and fresh hops. It reaches the

malts and is then aged on oak chips to provide even

palate all in softness, but quickly becomes intensely

more depth to this RIS. Its flavors of dark fruits, chocolate,

bitter, though not very dry. ABV: 10.28%

coconut, sandalwood and hints of vanilla make it a

Chris

Classic Russian stout nose. Sharp roast on palate to cut the sweetness.

3.5

Mat

Very interesting. Black pepper is mild, but black tea comes in finish. Complex RIS.

Neil

Spice on the nose- dark fruit- molasses- a little spice. Can definitely taste the 10% ABV. Heavier, vanilla &

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smooth and complex offering. ABV: 9.5% Chris

4.5

Mat

Creamy, roasty- good imperial stout.

Mel 3.5 dark fruits.

Chris

APRIL/MAY 2011

Neil 3.5

Classic dark fruit Russian Stout nose. Very pleasant alcoholic warmth on the palate without being hot. Pours a deep black, great aroma- great imperial stout. I think I like it more un-barrel aged, but aging does add some unique characteristics. Pour is awesome-like motor oil- really nice mouthfeel. Sweet, but well balanced roasty- nice all around. Lots of body, coats the glass. Sweet, caramel nose,

Mel 3.5 dry finish.

The Final Picks After some long discussion and debate over the twelve craft beers that were sampled, our panel is ready to reveal each of their favorite picks for April/May.

WEIRD BEER #12 Cheerio Beer

Chris’ Final Pick: Excelsior THIRTEEN. The definition of “complementing.” You can’t tell where the hops end and the actual citrus begins. The zest bitterness adds another layer of complexity.

Ed’s Final Pick: Victory Headwaters Pale Ale. My new go-to beer for the summer. Great hops and very refreshing.

Mat’s Final Pick: Thornbridge Jaipur IPA. Tough pick, but in the end, I would buy a case of this to drink on a regular basis.

Neil’s Final Pick: Excelsior THIRTEEN. Really awesome and dynamic, not overwhelming in any one way. An extreme lawn mower beer.

Melissa’s Final Pick: Hooker Blonde. Pete (our photographer) pointed out I always pick blondesbut they are so good! Especially Hooker's.

Growing up, Cheerios® were always a staple. It was probably even one of the first “grown-up” foods you had as a baby. Simple, classic, timeless, Cheerios® are the one cereal that tastes good no matter what your age is. You wake up in the morning, get your coffee, pour yourself a bowl of cereal, and your day is starting off just right. But what if you could end your day the same way you started it? Well, Tom Baker, the brewmaster/owner of Earth Bread + Brewery in Mt. Airy, just made that possible. It’s kind of like the circle of life for beer. The “Big G” is Tom’s newest creation, which he made for one of his regulars who has a strong affection towards those toasted, golden o’s. Coming in at a very sessionable 4.8% ABV, the “Big G” is an oat-based pale ale brewed with 8 pounds of Cheerios® (that’s over 8 average size boxes). The Cheerios® were added right into the boil, along with a selection of toasted, flaked, and malt oats. The result is a very assertive, grainy, cereal-like flavor. Being a protein heavy beer from the oats, it’s also a rather hazy brew. The “Big G” is a limited, one time brew, but let’s hope it leads to further cereal inspirations. I can’t imagine it getting much better than a Cinnamon Toast Crunch® or Golden Grahams Stout.

APRIL/MAY 2011