Philly Beer Scene June/July

Issue 13 | june/july 2011 | www.phillybeerscene.com

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Origins of the Scene The history of Brewerytown

Thinking About Homebrewing?

Get started quickly and simply

Beer Law | Blondes | DIY Keg Fountain | Cock Ale

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Contents June/July 2011

46 features

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Home Brewing 101 Expert home brewer Jeff Louella, brings you a simple how-to guide for brewing your first beer.

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The 2nd Annual Best of the Philly Beer Scene You voted- now see the winners of our 2011 Best of Awards.

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A Look At Our Brewing Past The origins & history of Philadelphia’s Brewerytown. By Rich Wagner

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sometimes the most unexpected places have exceptional beer selections

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801 Neshaminy Mall Bensalem, PA 215-322-6003

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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 June/july 2011

Contents June/July 2011

34 sections 10 On the Scene Beer events in Philly’s beer scene.

12 The Variety Pack Bobby Clark, Mat Falco, Neil Harner, Andrew Loder, Brittanie Sterner & Two Guys On Beer

20 Woman on the Scene Blonde Bombshells

By Carolyn Smagalski

22 Fun With Beer DIY Keg Fountain

By Jeff Lavin

24 Cooking With Beer Beef Medallions & Yards

26 Tunes & Brews

Drinking with Ballyhoo!

By Bobby Clark

28 Tapping Into Technology @philsbeerman

By Zeke Diaz

30 Discovering Craft Beer First Craft Beer Memories

By Derek Vizzi

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32 Brewmasters Doug Marchakitus of Manayunk Brewing

By Ken Ogborn

the Tasting Room

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34 Beer Travel Long Island, NY

By Neil Harner

37 Not Beer One Village Coffee

By Amy Strauss

39 Le Fromage

Double Wit & Sharp Chevre

By Paul Lawler

40 You’ve Been Served The Goblet

By Scott Willey

43 From the Cellar 2007 vs 2010 Three Philosophers

44 Beer Law 3 Tiered Distribution System

By Senator Chuck McIlhinney

66 Bar & Restaurant Reviews Unique beer destinations for a pint and a meal in and out of the city.

By Mat Falco and Neil Harner

70 the Tasting Room

12 Beers reviewed by our panel with special guest: Will Reed.

74 Directory

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

82 Beer Events

Local happenings in the Philly beer scene.

PHILLY BEER WEEK 2011

JOIN MISCONDUCT TAVERN JUNE 3-12 for tastings & events from these great breweries:

FEGLEY’S BREW WORKS | HARPOON BREWERY | ITHACA BEER C OMPANY BREWERY OMMEGANG | WEST COAST VS EAST COAST BREWERIES AVERY BREWING COMPANY | LEFT HAND BREWING COMPANY | FLYING DOG BREWERY

VISIT OUR SITE FOR MORE DETAILS FOR EACH EVENT:

WWW.MISCONDUCTTAVERN.COM

Tuesday - Flight Nights

10 HD Flat Screen Televisions

Thursday - Craft Beer Night Featuring $3 Craft Drafts

M.L.B Extra Innings Package

Happy Hour M-F 5-7 1/2 Price drafts, house cocktails and house wines

N.H.L Center Ice Package

N.F.L Sunday Ticket

Open Everyday 11:30am - 2am Kitchen Open until 1:30am Everynight 1511 Locust Street, Philadelphia 215.732.5797June/july 2011 7

meet the founders Mat >> mat@beerscenemag.com Favorite Beer of Late: Any Saison I can find.

Bar You Are Most Likely To Be At: Anywhere in the city, I rarely get to hang out at the same bar twice in a month.

Deserted Island Beer: I love Breakfast Stout, but that might be rough to drink on an island. I’m going to go with whatever sour Saison I can get my hands on the most of.

What We’re Looking Forward To: Summer Ale Fest at the Philly Zoo! Lions, Tigers and Beers.... pretty awesome. And also, a whole week of Late Night with Joe Gunn.

Person in the Industry You Would Like to Meet: Ken Grossman. The influence he has had on brewers throughout the world is amazing and it would be an honor to hear some of his stories firsthand.

Beer City You Most Want to Visit: It’s not a city, but I really want to go to Belgium still. Feel like I’m missing something since I haven’t visited yet.

Neil >> neil@beerscenemag.com Favorite Beer of Late: I’ve been drinking a lot of Belgian pale ales lately. Big fan of Weyerbacher’s Verboten and Stone’s Cali-Belgique.

Bar You Are Most Likely To Be At: Hulmeville Inn Deserted Island Beer: I’d have to go with a nice crisp Pilsner. You won’t find me drinking them normally when I’m out but if I was stuck on an island, I think I could drink them all the time and not get sick of it.

What We’re Looking Forward To: Definitely the Summer Ale Festival at the Philly Zoo. Where else can you share a beer with a hippo?

Person in the Industry You Would Like to Meet: I’ve met Sam from Dogfish Head but only briefly.

I’d love to have a pint with the guy and really pick his brain.

Beer City You Most Want to Visit: Munich, Germany for Oktoberfest. I have family in Germany who I am sure could show me a good time.

founders

Mat Falco & Neil Harner Art Director

Melissa Levenduski Executive Editor

Alicia Eichelman Director of photography

Gina Aquaro Staff Photographers

Alison Dunlap & Pete Schuster Contributing Editors

Johnny Bilotta, Bobby Clark, Zeke Diaz, Jeff Lavin, Paul Lawler, Jeff Louella, Dave Martorana, Senator Chuck McIlhinney, Ken Ogborn, Phillip Pittore III, Carolyn Smagalski, Walter Staib, Brittanie Sterner, Amy Strauss, Derek Vizzi, Rich Wagner & Scott Willey Contributing Artist

JOIN US AT THESE BEER WEEK EVENTS: FRIDAY JUNE 3RD: Opening Tap & Grey Lodge Brewer’s hour SATURDAY 4TH: Bacon, Beer, and Brunch at Continental Old City 10am-4pm Insana Stout served with a piece of chocolate covered bacon (while supplies last)!

MONDAY 6TH: Drink up & strip down some Prism! 4 Prism beers to drink up while beer specific themed ladies strip down. Featuring Shandy Blond, Love is Evol, ParTea Pale ale, and Bitto Honey! 9pm

HAVE YOU SEEN THE LIGHT? INTRODUCING SHADY BLOND! WHEN THE SUN STARTS TO SHINE BRIGHT – IT’S TIME FOR A SHADY BLOND. 4.5% ABV BLOND ALE BREWED WITH BLOOD ORANGES!

WEDNESDAY 8TH: Prism Pink Floyd Night at McShea’s Narberth! Talk beer and Floyd with prism owner/brewer Rob DeMaria!

THURSDAY 9TH: Prism Night at Chambers Restaurant in Doylestown 7pm-9pm SATURDAY 10TH: Rack em’ 8-ball tourney with Prism beer at Perch’s Pub Center City!

2 person teams – sign ups start at 6pm.

Prizes for 1st and 2nd place and for beating team Prism!

www.prismbeer.com more colors coming soon

VISIT FOR UPDATES: WWW.PRISMBEER.COM | FACEBOOK.COM/PRISMBEER

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Andrew Loder Contributing photographers

Lou Cipollini of Artistic Imagery Joe Ledva, Steve Lyford, Karl Mischler & Molly Yun 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 a BrewStudio Marketing & Advertising Publication. Copyright © 2011 BrewStudio Marketing & Advertising, LLC. Philly Beer Scene is published bi-monthly by BrewStudio Marketing & Advertising, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 Phone: 215-478-6586 For subscription inquiries please visit us on the web at www.phillybeerscene.com

Letter from the Founder Three homebrew shops, four breweries (which will double by the end of the year), a handful of distributors and bottles shops, and dozens of new bars have opened since we started two years ago. Going into our third year, it’s mind-blowing to look back and see how much the scene has grown over this time. It almost seems like a new bar is opening every week and there’s at least a rumor a month of a new brewery opening.

Beer just keeps getting bigger and bigger in Philadelphia, leading me to wonder how there is still an argument as to whether or not this is the best beer city in the country. The constant growth, knowledge and passion alone should put us far atop of the list.

The great thing about us having another anniversary is that it means Philly Beer Week is upon us. Entering its 4th year and continuing to establish itself as the premier beer event in the country, PBW is looking to be just as epic as in years past. With a handful of new bars and breweries taking part, there should be some truly special events taking place. To look back and see how Philly became the city it is and how it has grown to support such an epic event, we’ve brought in local historian Rich Wagner to educate us on how the history of the beer industry in Philadelphia influenced our current state. It all had to start somewhere, and we feel that Rich is the perfect guy to explain it.

Also, this issue, we are bringing you our 2nd Annual Best of the Philly Beer Scene Awards. We have a few two-time champions now, but a handful of new guys have stepped up and walked away with some of our 22oz. trophies. Lastly, we brought in a local homebrew expert to provide you with a how-to guide on becoming a homebrewer.

Every great brewer starts somewhere, and in most cases, it was in their own kitchen. Hopefully, our guide will help you out and maybe one of you will become the next great brewer from Philadelphia.

Year two was amazing and if it’s any indication, year three looks to be even bigger and crazier, and we can’t wait. Thanks to everyone for their support and getting us this far. We look forward to getting to know even more of you this year!

BEER BAR TAQUERIA Imagine Aztec goddess of alcohol, Mayahuel, and the Greek god of revelry, Dionysus reproducing. Now picture that baby frolicking through hills filled with beautiful women, margarita streams, and trees whose fruit are the world’s greatest nachos. The Phillies make the playoffs every year of his life.

This is Jose Pistola’s.

Join us for Philly Beer Week Late Night With Joe Gunn, Monday-Thursday, 11pm

215.545.4101 • 263 S. 15th Street www.josepistolas.com

Cheers 151 Years!

30 Beers on Draft Kitchen Open Late Night Most Reasonable Prices in Town

Philly’s ONLY Authentic Ale HouseWhere Every Week is “Beer Week!”

Cheers, Mat Falco Founder, Philly Beer Scene Magazine

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On the Scene

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Philly Beer Scene’s Candid Photos from the Fun and Exciting World of Craft Beer 1 & 2. Peggy, a 3 legged goat won the title of this year’s Maibock release at the Sly Fox Goat Races.

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3. Iron Abbey brought a school bus full of regulars to this year’s Goat Races after treating them to breakfast at the restaurant.

4. With nearly 3000 people in attendance, the festival filled up along the river at the Washington Crossing Brewfest.

5. John and Chris from Stockertown Beverage pour and educate festival goers at the Washington Crossing Brewfest.

6. Attendees at Yards 3rd Annual Real Ale Invitational, featuring only cask-conditioned beers from many area brewers.

7. Barry from Barry’s Homebrew enjoys a different kind of malt on the Whiskey Guild’s Whiskey Cruise.

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8 & 9. Peggy and Jim, along with a packed bar at 11am, enjoyed firkin poured beers at the Grey Lodge’s Friday the Firkinteenth.

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The Variety Pack

To Dive Or Not To Dive?

Philadelphia’s Best Dive Bars: Drinking and Diving in the City of Brotherly Love

By Neil Harner

You know those bars you drive or walk past especially fast when it’s nighttime and you feel like you’re in the wrong part of town?

Places where you would never expect to find a great local or craft brew or friendly bartenders to chat with? Places that just by the exterior you know they’re violating the health code and you probably shouldn’t eat the food?

In Philadelphia’s Best Dive Bars, there are over 100 of these kinds of bars explored by author Brian McManus. I have to hand it to the guy, he’s got more backbone than me - sticking his neck out at a few of these Philadelphia gems. But I do have to say, his detailed accounts of not only the bar’s physical attributes like décor, food, and libation offerings, but the almost Discovery Channel like observation of the interaction of staff and regulars makes me want to

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venture beyond my comfortable bar stool with perfectly poured ale and have my own adventure, like an urban Indiana Jones.

For this book, McManus makes it extremely easy. Not only does he break his book down into Philadelphia Neighborhoods, but also arranges a few “Dive Crawls” that anyone can use to walk between locations.

My only dispute with McManus’ book is that in my page flipping, I found a few spots that I have occupied on more than one occasion and I normally wouldn’t consider them a “dive” in any regard, like McGillin’s Olde Ale House or Society Hill Hotel. But I suppose one man’s regular hang out is another man’s dive.

Whether you are just looking to learn more about many of Philly’s un-adventured bars or have a guide for an atypical weekend adventure, Philadelphia’s Best Dive Bars is a great read.

While enjoying your next pint, be sure to take a good look around and be mindful of the definitive dive bar rating system. You may just find yourself in a dive bar and don’t even know it.

Dive Bar Rating System: 1 One toothless old man at the bar.

2 One toothless old man under the bar.

3 One toothless old man behind the bar.

4 Leave your valuables at home.

5 Drink and be merry, for tonight you shall die.

rare find:

Great Lakes Barrel aged Blackout stout

One of the rarest offerings from the Cleveland brewery, Great Lakes Barrel Aged Blackout Stout is released once a year and sells out the same day. This beer has won many accolades and is ranked amongst the top beers in its style. The base beer, their seasonal release Blackout Stout, is a hopped up version of an imperial stout, and is aged in oak barrels to make this complex ale.

The Variety Pack

Stillwater Artisanal Ales The curious beauty of friendship at Stillwater Ales. By Brittanie Sterner The dark, intriguing, old-world feel of Stillwater labels reminds us of a traveling medicine show, or an ancient carnival. The Stillwater Artisanal banner on every bottle is designed like a strip of mottled parchment; the lines of the art are curled and etched; the colors are washed out or foggy, like a memory. The aesthetic is a reflection of Brian Strumke’s traditional nomadic brewing habits, and a product of his longtime friendship with tattoo artist Lee Verzosa.

Strumke brews both in Baltimore and in facilities across the world (through which he’s created the Import series), so it’s important that the art reflects that old-tyme idea of a wagon-hitched business; like that of a vagabonding connoisseur, maybe someone with a handlebar moustache. It also shows an appreciation for the age-old tradition of brewing, a reverence for the core and essence of the industry. But Stillwater Ales is modernized with a new-world American twist, because let’s face it: they are not really brewing beer in the 1800s, here. The “old-world” is a building block for inspiration. And, like Strumke’s beers, Verzosa’s labels deconstruct and rebuild traditional elements. Together, they craft a beer-drinking experience that is uniquely personal and somehow both antiquated and contemporary.

With each beer, Strumke builds a recipe around an experience or emotion, layering ingredients like individual notes of a memory.

With “Love and Regret,” he tried to recreate spring in Belgium, remembering the smells and textures.

The matching nuances of the labels could be chalked up to a harmonious friendship between Strumke and Verzosa. After the beer “translation” is done, it’s up to Verzosa to craft the companion art.

Strumke explains what he’s going for, then leaves it in the tattooist’s hands to be interpreted.

D-LITE

“It’s kind of creepy. He can really get into my head and put the idea of that beer into a visual format,” Strumke says.

Verzosa relates it to what’s going on in Strumke’s life.

“It’s not necessarily things we talk about, but I’m a pretty observant fellow,” he says, making it clear that good companion art originates from a good companion.

The result is a highly intricate, slightly creepy, but elegant labela reflection of complex beer and complex experiences. Though there have been complaints that some of the labels are difficult to read (like “Cellar Door,” one of Strumke’s favorite designs), the team stands behind their nuances, and the fact that the beers can still be recognized on the shelf from across the room makes them a success. After all, as Strumke puts it, “You drink with your eyes first.” True: it is only fitting to drink a strange art before drinking a strange beer.

By Andrew Loder

So, Uh… What’s Up?

Beer week’s coming up. Gotta be prepared.

Brilliant.

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The Variety Pack

Unexpected Finds Ethiopian Beer in Philadelphia. By Bobby Clark You sometimes hear about banned exports from Africa: blood diamonds, ivory, bush meat, Egyptian artifacts and beer. Scratch that last onebeer isn’t banned from African exports, but it’s certainly the last thing you’d pull to mind when considering the continent known as “The Cradle of Civilization.” While countries like Italy are gaining an audience in the craft beer world for their exports, not many - especially me, consider looking for beer from Ethiopia. This spring, I paid a visit to Gojjo, a two-storied Ethiopian bar/restaurant/cafe in West Philly. They’re known for their unique spin on cheesesteaks, and as I discovered - Ethiopian Beer.

Those who frequent Gojjo’s know of their “Ethiopian cheesesteaks,” a spiced, chopped-steak sandwich carrying an omnipresent burning.

Gojjo’s cheesesteak packs a burn best described somewhere between that of a ruthless jalapeno and a mild habanero pepper.

Gojjo carries beer indigenous to Ethiopia with 6 in total. They’re mostly in the style of American Adjunct Lagers; eyeing a Stout, I chose to sample Hakim Stout and their best selling Lager, a brew named Meta Beer. I was pretty excited to try these beers and I discovered Meta Beer didn’t venture far from a Lager, but Harim Stout was all over the board in its characteristics. Here’s what I experienced: • Hakim Stout is a 5.5% Export Stout which poured a questionably see-through, caramel color with almost no collar formed in the glass.

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The scent of Hakim Stout was even more uncharacteristic of its style with heavy notes of dark fruits - particularly figs and plums, and tasted more like a dark Belgian ale with an unexpected bitter finish.

• Meta Beer is a 5.0% Lager revealed to have a beautiful, bright golden color when poured and minimal lacing, though considerably more than Hakim Stout. A very grainy scent escaped the glass and the taste was quite like a skunked Heineken with whiskey notes.

After sampling my finds, I wasn’t smitten by my selections. However, last year, Dogfish Head released a beer I swiftly became enamored with: “Miles Davis’ Bitches Brew.” Bitches Brew is a Russian Imperial Stout melded with Tej, a honey wine with history in Ethiopia traceable to a few thousand years back. With my finds at Gojjo’s, I’m certainly investigating more low-key spots around Philadelphia in hope of discovering more beers from around the world.

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.

2011 PHILLY BEER WEE K JUNE 3rd

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Fri 6/3 – 4pm: The Hammer of Glory visits Standard Tap. We’ll tap “Standard Pils”– brewed by William Reed, owner of Standard Tap and Brian O’Reilly, brew master of Sly Fox Brewery.

Sat 6/4 – 3-7pm: KINGPIN - Ten of your favorite local breweries compete to see whose pin will be the first to kick. The winner will be crowned KINGPIN!

Tue 6/7 – 7pm: BEER Are dark beers always heavier?

- Kevin P., Westmont, NJ This is one of the biggest misconceptions when it comes to new beer drinkers. In actuality, the color of the beer has nothing to do with its strength or weight, but has a lot to do with the overall flavor of the beer. Dark beers get their color from the malt used in the brewing process. The darker the malt, the darker the beer. Roasted malts, predominately used in porters and stouts, give beer a rich flavor similar to coffee and chocolate as well as make the beer almost black in appearance. Munich malts, Black malts and even Brown Malts make for a darker beer, but unless you augment the quantity of the malt used in the brewing process, you will not have a stronger beer.

For readers who are newcomers to the craft beer world, our advice to you is not to be scared of dark beers because you think they are heavy. Heavy beers have higher ABV and since higher ABV has nothing to do with the color, you should not limit yourself to beers which are lighter in appearance.

What gives wheat and white beers their citrusy banana flavor and scent?

- Kait H., Philadelphia, PA This question yields an interesting answer and the answer is in basic chemistry.

During the brewing process, all kinds of chemical reactions start to happen. With the help of certain yeasts, chemical bonds called esters begin to form during the fermentation process. Esters are basically the molecules that produce the aromas that bananas and other fruits give off. Sometimes the flavor and aroma is augmented using a spice bag or gruit during the boil. Using these special yeasts in the process of brewing other types of beer will yield the same scent and taste. So when you taste and smell banana, coriander, citrus, etc. in a beer, you can thank the esters.

It’s almost summer, what are the best beers to bring to the BBQs this year?

- Sam F., Newtown, PA For us, summer is about taking it easy and nothing makes that easier than going to beers in a can. The can is perfect for summer because it keeps out the intense light better than any colored glass. You can also pack cans in coolers much more efficiently than bottles. We love canned beers, which is a growing trend and some of the best [canned beers] available are done right here in the Philly area. Sly Fox puts out one of the best family of beers in cans. We would say they give the boys from Oskar Blues great competition. Sly Fox’s Pikeland Pils is perfect for a summer BBQ and tailgating at Phillies games. The Phoenix Pale Ale and the Rt. 113 IPA are perfect for any summer occasion. Another great choice for summer cans is in fact, Oskar Blues. The Dale’s Pale Ale scores high on our list of great beers and it is perfect for the summer heat. However, their Mama’s Little YELLA Pils is just awesome! It goes with everything summer has to offer from food, to good times at the shore. If you have not had this fantastic example of a pilsner you had better get yourself some before we buy it all up.

BALDERDASH

Sponsored by Victory Brewing Co. Prizes awarded for the best true story, best tall tale, most correct answers, and the biggest stumper of the night. Emceed by Brendan Walsh and Dan Dubbbs.

Wed 6/8 – 4pm: WEYERBACHER WEDNESDAY Meet the brewer & enjoy a variety of Weyerbacher beers.

Thu 6/9 – GONG SHOW Sign-up: 7:30pm; Event: 8pm.

Sponsored by Philadelphia Brewing Company. Prove your love for beer with poetry, song, dance or stupid human tricks. Prizes!

Sat 6/11 – 11am-3pm: Collaboration Beer Brunch hosted by Joe Sixpack and featuring some of the outstanding collaborative brews from Philly Beer Week 2011.

Fri 6/3 – The Hammer of Glory visits Johnny Brenda’s.

Sat 6/4 – All Day & Night Downstairs -

It’s a FIRKIN RIOT! with 14 cask ales, fish’n’chips, meat pies, and DJs spinning UK music. At Night Upstairs - PBC Kenzinger presents BLACK LANDLORD and KUF KNOTZ

Wed 6/8 – Grillin’ with Victory - Featuring brats, a beer barrel, and other brews on tap.

Thu 6/9 – Sly Fox Brewing presents The IPA Dance Party! with the ladies of the In Pursuit of Ale beer club

Sat 6/11 – Breakfast at the Brewery with Philadelphia Brewing Company & Johnny Brenda’s.

Join us at Philadelphia Brewing Company PHILLY for breakfast and follow it with a brewery tour!

BE THERE WEEK 2011

standardtap.com

johnnybrendas.com

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The Variety Pack

Meet the Scene: Matt Capone Meet Matt Capone, owner of Capone’s Restaurant in Norristown, PA. Capone’s offers one of the largest and most diverse selection of craft beer and was named “Best Bottle Shop in the Suburbs” in our 2010 & 2011 Best of the Philly Beer Scene poll. Interview By Neil Harner Philly Beer Scene: What were your ambitions prior to getting involved in the beer industry/bar business? And, how did you come about starting Capone’s?

Matt Capone: I grew up in it since I was a

little boy. I was born in 1971, my dad started it in 1974, so I guess it was in my blood right out of the gate! My dad retired in 2000, but still does help a few hours here and there.

PBS: What is your best memory in the beer scene?

Matt: I guess some of our draft events,

when I look outside and see the lines of people waiting outside until we open the doors at Capone’s.

PBS: If you could meet any one person in the beer industry who would it be?

Matt: I’m sorry to say I never got the chance

to meet Michael Jackson.

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PBS: What bar(s) are people most likely to find you at when you’re not at your own?

Matt: You will see me at any local beer bar

that is not a chain. I like supporting the little guys. I feel guilty that I cannot visit them all once a week.

PBS: Outside putting together one of the most impressive beer lists in the area, what do you like to spend your time doing?

Matt: Sadly, I do not have much of a social

life. I spend most of my time traveling and picking up beer and thinking of how I can make Capone’s a better beer bar.

PBS: You guys are known for your events...do you have a favorite?

Matt: Yes, Black Friday this year will be our

6th straight year! We save the best for this day!

PBS: Do you have a favorite or go-to beer?

Matt: My favorite style would be Stout. And,

if it was available year-round, Founders Breakfast Stout.

PBS: Why should people drink at Capone’s?

Matt: We are a non-smoking [establishment]

and I think our food is solid and is under the radar. As far as a beer bar, we are very lucky with our location and it is slowly becoming a state to state melting pot where people gather and meet for the first time and drink good beer, especially on Saturdays. I have seen people travel from Maryland, Virginia, New Jersey, Delaware, New York, and Western Pennsylvania. Not because it was a promo, just because the weather was nice or it was something for them to do that day.

The Variety Pack

Something’s Brewing Philadelphia gets its first Cider Brewery. By Mat Falco

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

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

In an area filled with breweries making all kinds of world class beers and even some incredible root beers, it’s hard to imagine that no one was making cider. Such a classic beverage and much easier to make than beer, it has been overlooked for years by the local brew scene.

Now, thanks to brothers Jonathan and Gideon Gradman, Philadelphia is home to its own cider brewery.

Officially in 2009, the Gradman brothers started Revolution Cider. Not being fans of the overly sweet and sugary ciders that dominated the market, they set out to create a cider that would be dry in flavor and at the same time, based off old Colonial recipes to give it a classic flavor. The first batches of cider were released to the public in early 2011, and they have been consistently growing since. With a small facility in Northeast Philadelphia, they have been putting out a new batch every few weeks, as well as constantly experimenting with various apple blends and yeasts to create new recipes.

Cider was a passion of Jonathan and Gideon for years and they spent a great deal of time educating themselves on the process. Jonathan, who handles the brewing end, spends a great deal of time working in an apple orchard in Massachusetts to get a better grasp on apples and followed that up by attending the Masters Brewing Program at UC Davis. Gideon focused on the other end of the process, preparing to handle the business end, while focusing on how to make the brewery as energy efficient and environmentally friendly as possible.

Today, they’re filling in a gap in Philadelphia and giving us yet another quality fermented beverage to imbibe in.

Beer List & Events Listed at www.FWOT.com 107 W. Ridge Pike • Conshohocken, PA

610-828-6191

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Craft Drafts 12 Beers on Tap And don’t forget to check our

AWARD WINNING

Chicken Fingers & Wings

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The Variety Pack

Canning Up for Summer These ain’t your grandfather’s cans of beer. By Mat Falco

1. Absolutely no light or oxygen can get into the beer. Unlike bottles where oxygen can get in through the cap and light can enter through the glass, cans are unaffected by either. Which means fresher beer that will last longer.

2. They chill quicker. Less time to wait after you pick up a case from the distributor and put it in the fridge.

3. No breakage. No worries about broken glass to clean up, easier recycling and cans are safer when you’re drunk.

4. Made for the outdoors. Perfect for camping, hiking, disc golf, etc., and allowed in more public locations than bottles, like parks.

5. Golf courses don’t allow bottles. But, guess what they do allow? Cans!

Over the past couple years, a new trend has taken place in the craft beer world: canning. For years, canned beer had that awful reputation of adding a metallic flavor to your beer and cans were always thought of as crap beer. Nowadays, things have changed and cans are making a huge comeback. They are now lined with a special coating so that the beer itself never actually touches the aluminum of the can, thus alleviating any scare of metallic flavored beer. Think of it like drinking out of a mini-keg, something almost no one has issues with.

From local favorites like Sly Fox and Lancaster, to further away favorites like Avery, Boulder and Sixpoint, canned beer is building a strong presence. If you need any convincing as to why you should start indulging in aluminum-packaged delights, here are a few advantages to passing on the bottle:

30 years of defining the industry.

To be able to sustain a successful business is a challenge and there is something to be said if you can consistently serve your customers for 30 years, while providing a top-notch selection of quality products. Derived from a love of homebrewing, Shangy’s was established in 1981, by Javad and Nancy Hadian.

From day one, Shangy’s, located in Emmaus, has carried over 500 beers. Now run by his son, Nima, Shangy’s has grown to sell over 4,200 different beers in its 40,000 square foot showroom (the largest in PA and unlike any other in appearance). 20 years ago, they became a wholesaler for beer and even today focus entirely on craft beer and will not put a macro beer on their trucks. Shangy’s instantly stands out as a different kind of beer distributor; 30 years has proven that fact. Congratulations Shangy’s and thank you for 30 years of dedication to improving the local craft beer culture!

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7. Easier to store. You can’t stack bottles on top of each other.

Just think about how many more beers you can fit in your fridge.

8. Greener. No paper labels, no wasted bottle caps, no extra packaging like six pack holders and a smaller case in general.

Save some trees, drink from a can.

9. No bottle opener necessary. No one likes a bulky keychain, so take that bottle opener off so your keys can actually fit in your pocket.

10. Shotguns. Who doesn’t like to down a beer or two at a tailgate? Don’t think you’re gonna get your key through the side of a bottle.

Photo Credit: Jessica Hendrix

Doing Things Their Way

6. Cheaper. Due to lower cost for brewers and less weight for shipping, the price for you to buy them ends up lower than the price of bottles.

Summer Ale Festival Saturday, July 23 6:30 to 10:00 p.m. (taps close at 9:30 p.m.)

Celebrate the summer season with this exciting event featuring delicious, sustainable food and regional craft beers.

Tickets available online beginning June 1: $90 VIP (limited number available) $60 General Admission $30 Designated Driver For more information, visit philadelphiazoo.org.

Help us crown Philly’s Favorite Summer Beer.

Attendees will have the opportunity to vote for their favorites with the top three being announced in the August/September issue of Philly Beer Scene Magazine and other media outlets.

June/july 2011

19

Woman on the Scene

Blonde Bombshells of Summer B C y

arolyn

Smagalski

He sat back, fixated on that lean, bronze body – a little lighter than bronze, actually. His mind whirled, sucking in every detail of this glamorous sex object, beaded up with sweat and wrapped in a fluffy white swirl of the finest gossamer lace. Women wanted to be her, while men wanted to be with her. Gutsy, flirtatious and quenching. Crisp in the mouth, with a streak of danger that announced her rebellious and satiating nature, reminiscent of Marilyn Monroe, the classic bombshell blonde.

This girl is no Big Easy Blonde out of Hyde Park; nor is she a Busty Blonde from Binche, Belgium, passé and retired. She is known simply as Best Blonde Ale. She breathes full and bright with German liveliness, biting with earthiness and a hint of green grape.

Crafted by Ryan Richards and Jesse Rotz of Roy Pitz Brewing Company in Chambersburg PA, this lady whispers the elegance of Kölsch from Cologne, standing tall with the essence of cracker-like maltiness, Noble hops, and a cool fermentation that gives her a clean profile.

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Bombshell blondes are like that – attractive, yet a bit intimidating. In your mind, you tremble at the thought of drinking them in with reckless abandon. Loosen up with a touch of blonde reality, recalling the Washington Post narrative of Jessica Simpson in D.C. Upon meeting Interior Secretary Gale Norton, she remarked: “You’ve done a nice job decorating the White House,”only to be outdone some time later by Tara Reid gushing, “I make Jessica Simpson look like a rock scientist.”

Airheads or Bubbly Wit? Maybe they are airheads, or perhaps their Bubbly Wit is revealing a curve or two. Dock Street Brewery in Philadelphia comes loaded with its own Bubbly Wit Belgian style witbier, veiled in golden haze and fermented with champagne yeast that raises the numbers to a firm 8% ABV. As if that isn’t enough, Summer Session continues the spice of a fair-headed wheat princess, drenched in lemongrass and ginger, while satisfying an urban thirst as the night heats up.

Blondes get tired of the constant hits against their intelligence and, on occasion, strike back. One of my honey-haired friends, tanned and foxy, was seated next to a braggadocios attorney on her way to L.A. He insisted she play a game with him – each would ask a question. If she missed his question, she’d pay him five bucks – if he missed hers, he’d pay her a Ben Franklin greenback, a crisp $100 piece of currency.

He started out with, “What’s the distance between the earth and the sun?” Without answering, she handed him a five. She fired back, “What goes up a hill with three arms, and comes back down with three legs?” Perplexed,

he looked through his law books, consulted with his friends, and checked his laptop.

Finally, he handed her a hundred dollar bill and she quietly stuffed it into her flowered bandeau. After steaming for a full five minutes, he broke the silence with, “What’s the answer to your question?” At that, she handed him five dollars. Sweet revenge.

Fava Revenge, designed by Mike Fava at Nodding Head Brewery & Restaurant in Philadelphia, slips in as a misty-bronze beauty with her creamy coat and broad 6.25% ABV. “Catch her in the rye,” J.D. Salinger urged, although I’m not sure he was writing about blondes, much less this full-flavored India Pale Ale crafted with rye malt. Lingering upon a bed of pine needles with orangeygrapefruit and earthy wood, she overpowers you as her effervescent liveliness tap-dances across your tongue, like summer love.

Victory Brewing of Downingtown, PA released Summer Love American Blonde Ale in mid-May. Clear as an island lagoon, grainy, and fresh as lemon zest with a dry, Helles-like character, she registers on the softer side of the blonde color-wheel, shedding Willie Penn’s “With Love Philadelphia” label and updating to retro, 1950’s-style graphics for 2011.

On the bolder side, Headwaters Pale Ale rolled-out for Victory’s 15th Anniversary, one of the well-heeled ladies in the Pursuit of Pale Ale Series – and made such an impression that she ascended to the throne as a Flagship Beer. With “major Citra, major Cascade, and major Centennial” layers, this buxom bombshell “has taken the world by storm,” says Tracy Mulligan, brewery host at Victory Brewing.

Using water sourced from the East Branch headwaters of the Brandywine Creek, Victory’s crystalline mouthfeel is no accident in this malty gem, balanced with flavors of turf, florals and citrus.

Glamorous Selections May I nominate blonde bombshell Alicia Silverstone as an up-and-coming star in the world of beer reviews? Her comment about the movie Clueless, reported online by News Group Newspapers Ltd., might be interpreted as a bulls-eye review of one of America’s

highly-advertised, light macro-lagers: “I think that the film was very deep. I think it was deep in the way that it was very light. I think lightness has to come from a very deep place if it’s true lightness.”

Which awakens one of my favorite Beer Hunter anecdotes: In his last appearance on Conan O’Brien, Michael Jackson was sitting adjacent to a lovely blonde starlet as he showed off a half-dozen beers. She didn’t like beer, she said. He countered with, “Perhaps you just haven’t yet tasted the right beer. What have you tried?” She shot back with, “I tried them all.” He thought it strange that a person who didn’t like beer could have tried thousands of beers.

With so many glamorous selections, you dare not miss any of these flaxen-tressed beauties. Triumph Brewing of New Hope, Philadelphia and Princeton brags the lustrous Honey Blonde, touched with honey as wild as the blossoms of Bowman’s Hill. River Horse Summer Blonde conjures up images of Lady Godiva on her Lambertville steed, while Ramstein Double Platinum Blonde from High Point Brewing in Butler, NJ titillates your senses with the ethereal fruits of banana and tangerine, apples, spice and bubblegum, a bounty of abundant juiciness.

Dipping down from Quebec, Ostalgia Blonde from Hopfenstark is Belgian-style in body, her peachy sunlit form capped with a vanilla mousse head. Aromas are resplendent with tropical orange, grapefruit, pineapple, mango and bread, with a touch of mountain freshness but a hop attitude that is clearly American.

Thomas Hooker Blonde of Bloomfield, CT may demand equal pay with her buttery softness, golden-straw trunk, and lacy cream that arises with each passing gulp. She isn’t too sweet and comes backed with firm biscuit maltiness and bright floral overtones.

Blondes and brunettes do well together

and who better to showcase such talent than brunette “Beer Lass” Suzy Woods, President of the Women’s IPA Club of Philadelphia?

In collaboration with Chris LaPierre of Iron Hill Maple Shade, she has designed a zesty Belgian farmhouse ale, infused with green and pink peppercorns. Named Saizanne, this bright golden Saison is unfiltered, with aromas of pear, melon, loam, hay and spice.

What better way to celebrate a four-year romance than with this favorite summer style and a bit of peppered heat?

ES2, the Crowning Glory The crown of gold for the Philly season however, is the statuesque Brotherly Suds 2, a collaboration beer, elegantly sculpted by five regional brewers, resulting in the perfect blonde for Philly Beer Week 2011. Dubbed affectionately as ES2, this lager life-force was created with layer-upon-layer of subtle character.

Coordinated by Brett Kintzer of Stoudt’s Brewing of Adamstown PA, ES2 uses Philly’s own yeast from the now defunct Christian Schmidt & Sons Brewery of Philadelphia.

Award-winning brewers, Tom Kehoe of Yards Brewing and Gordon Grubb of Nodding Head Brewery & Restaurant, both Philly’s own, developed the hop framework using Hallertauer as a base, meshed with a potpourri of American and German varietals. John Troegner of Tröegs Brewing in Harrisburg and Bill Covaleski of Victory, built upon this hop silhouette with traditional, floor-malted Pils malt, integrated with a complex stratum of Munich malts. Stoudt’s provided the equipment, with Kintzer monitoring every step to produce this pièce-de-résistance.

They have created a voluptuous goddess, rich in history, with Noble aroma rather than common bitterness, a firm bready foundation, and a crisp, clean snap that announces her as the most accessible blonde bombshell in Philadelphia.

June/july 2011

21

Fun With Beer

Keg Fountain A whole new reason to kick that keg. By Jeff Lavin Last issue, we featured Can Plants to help you start your springtime garden. Well, with the April showers passing and the May flowers blooming, we thought we would present to you a unique twist on what can become a focal point in your yard during the annual landscaping season– a keg fountain.

Because what outdoor landscape isn’t complete without a keg fountain? Hell, you can even plant those awesome Can Plants around this thing. So, grab some buddies, have a BBQ, make sure to kick the keg and get to building! And, for added inspiration, you can always grab a pint at Hulmeville Inn and check out its personal keg fountain.

what you need 1 Old keg PURCHASED from a local brewer

(1) 30” x 24” wire deck (shelving aisle)

1 MacCourt 9 gallon pond liner

(1) 1/4” opening wire cloth roll (found in the lawn & garden section)

1 Tetra fountain set 1 Tetra 140 gph pump

Small zip ties

(1) 5 ft piece of ¾” PVC pipe

how to do it Step 1: Remove retaining pin from keg neck & twist out the valve & stem.

Step 6: Place the pump in the pond liner.

Step 2: Mark the center point of the bottom of the keg. Drill a 1.5” hole using the mark. If you can’t drill a hole that large, drill a series of smaller holes and use a hand saw to connect them. Watch out for sharp edges.

Step 7: Measure the distance from the top of the pump to the neck of the keg. Trim the 3/4” PVC to fit. This distance will be different depending on the style of keg, pump, and which fountain head you choose.

Step 3: Dig your hole for the pond liner so its top is flush with the ground, making sure it is level.

Step 8: Test fit all the pieces of the pump to check for proper fit, being sure not to lose a piece of the fountain head inside of the keg.

Step 4: Cover the wire deck (shelf) with the chicken wire, trim it to fit, and secure with small zip ties.

Step 5: Cut out the four center squares on the deck to allow room for the PVC pipe to pass through.

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Step 9: Once you are happy with the fit, assemble, fill liner with water, cover deck with river rock & plug it in to an approved GFI outlet.

Step 10: Enjoy your new fountain!

June/july 2011

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1075 Mantua Pike, West Deptford, NJ 08096 • 856.464.8787 June/july 2011

23

Cooking With Beer

Weeknights on The Comcast Network at 5pm and on NBC Philadelphia Nonstop weeknights at 6pm and 8:30pm

Beef Medallions with General Washington’s Tavern Porter From City Tavern: Recipes from the Birthplace of American Cuisine ©2009

By Walter Staib

Ales, especially dark “small” ales made from molasses, were used frequently in colonial cooking. When used as a marinade, a dark ale (or porter), tenderized and added flavor to the rather bland, tough, grass-fed beef that typically came from cows that were too old to give milk. Although higher quality beef was available, it was costly, and therefore only available to the very wealthy. Etienne Lemaire, Thomas Jefferson’s maître d’hotel at the President’s House, notes in his Day Book that he purchased 120 pounds of beef at the beginning of each week at nine cents per pound.

Even with a presidential salary of $25,000 per year—seemingly a fortune in the early 1800s—Jefferson could scarcely afford this regular expenditure.

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Beef Medallions with General Washington’s Tavern Porter

Overnight preparation required. Serves 6 Ingredients

• 4 lbs. beef tenderloin, fat trimmed and silver skin removed • 4 cups General Washington’s Tavern Porter • 1 tsp. salt • 1 tsp. freshly ground black pepper • 1 cup vegetable oil • 2 tbsp. unsalted butter

• 4 medium shallots, finely chopped • 4 bunches mustard greens (about 11/2 lbs.), rinsed • 1/2 bunch fresh parsley, chopped (about 3 tbsp.)

• 1 sprig fresh thyme • 2 cups Demi-Glace • Mashed Potatoes, for serving

Directions:

• Slice the beef into 1/4-inch-thick medallions (about 3 ounces each). Place the medallions in a large shallow dish and add 3 cups of the porter, the salt, and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

• Remove the beef from the marinade and discard the marinade. Pat the beef dry with paper towels.

• Melt the butter in a large skillet over high heat, add the beef, and cook for 2 minutes on each side, until brown. Remove the beef from the skillet and keep warm.

• Reduce the heat to medium, add the shallots, and cook for 2 to 3 minutes, until translucent.

Add the mustard greens, parsley, and thyme, and sauté for 2 minutes, until wilted.

• Add the remaining 1 cup porter to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat for about 5 minutes, until the liquid is reduced by half.

• To serve, arrange a bed of mashed potatoes in the center of each plate. Top with the mustard greens, arrange the beef medallions atop the greens and drizzle the sauce over the beef medallions.

Six Pack Store, B.B.W (Before Beer Week) Est. in 1997

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

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June/july 2011

25

Tunes & Brews

As we began our sampling, I asked them to rate each beer 1-5. Here’s how it went:

Alcohol Looks Beautiful Tonight A guerilla tasting with Ballyhoo! - in their tour van. By Bobby Clark “Where there is a will, there is a way.” One of the most important skills in life is the ability to creatively improvise in the face of disaster, especially when Ballyhoo! are ready to hangout and drink some great beers with you. Long story short: we weren’t able to sample beer in our chosen venue, so I got creative and we relocated to where Ballyhoo! calls home when on the road: their tour van. Don’t worry - the van wasn’t running, we put the keys outside in case we attracted any unwanted attention, and Ballyhoo! doesn’t let their crew drink while they’re working.

It was truly a sight with the 7 of us: Howi - Vocals & Guitar; Don - Drums; J.R. - Bass; Scott - Turntables & Keys; Gina - our photographer; Tommy - my brother in beer/assistant; and myself cramped together, telling stories, tasting great beer, taking pictures and laughing the majority of way through it all for 2 hours. Ballyhoo! stopped into Philadelphia this spring while on a sold-out tour with their long-time friends and radio favorites, The Dirty Heads. It’s been a big year for the four guys as they’ve signed to indie record label Law Records, released a

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hot single “The Front Porch,” are releasing a brand new album and have been touring the entire country with their special blend of Reggae-Rock - exciting crowds as both headliners and support for music legends 311.

I wanted the guys in Ballyhoo! to try bottles both refreshing and very flavorful, so I sought out a Pale Ale, a Belgian Pale Ale, an Imperial IPA and a Chocolate Stout.

This narrowed my choices to select brews: Victory Brewing Co.’s Headwaters, Philadelphia Brewing Co.’s Fleur de Lehigh, Weyerbacher Brewing Co.’s Double Simcoe, and Southern Tier Brewing Co.’s Choklat. It turns out all the guys in Ballyhoo! are already fans of craft beer with the majority being hop heads.

When asked if they’ve discovered any great craft beer spots while touring the U.S., Scott said, “We love going to places that have walls of craft beer. We usually can’t afford to go to places like that and get stuck with a case of Pabst. [Otherwise] I try to get an IPA in every new place we go.” When at home, J.R. added, “We’re pretty lucky to have Baltimore & D.C. not too far away; I love Max’s Taphouse [Baltimore] & Brickskeller [now known as the Bier Baron Tavern - D.C.]”

First up was Headwaters: Scott: 4 | J.R.: 3 | Don: 5 | Howi: 5 J.R. mentioned, “I drink a lot of Pale Ales.

This one’s a little light - I can say I like it.”

Next up was Fleur de Lehigh: Scott: 2 | J.R.: 4 | Don: 4 | Howi: 2 Don said, “I taste bacon in this beer; a smoky ginger with a tangy, spicy flavor.”

Third up was 2X Simcoe: Scott: 5 | J.R.: 5 | Don: 5 | Howi: 5 Scott added, “This beer is a lot less bitter than most IPAs I drink. It’s smooth, sweet.”

Last up was Choklat: Scott: 4 | J.R.: 5 | Don: 3 | Howi: 4 Howi noted, “It’s like carbonated chocolate milk; it’s rich.. I couldn’t drink this all night.”

Excited by all the beer we sampled especially by the Double Simcoe, Ballyhoo!’s collective favorite, the guys all promised to tour the breweries in Philly, the first market outside of their hometown to show them some love. I mean, that’s what we do, right?

Hanging out and going on about the different beers we love could have lasted all night, but eventually Howi, Scott, Don and J.R. had to run off to the next city on their tour. Don’t forget to keep an ear out for Ballyhoo!’s new 4th album and enjoy the companion article to this interview on doeslikemusic.com.

June/july 2011

27

Tapping into Technology

Tastes So Tweet Another convenient way to get your fill at Citizens Bank Park. By Zeke Diaz

Not Just A Beer Store,

A Beer Destination!

SPECIALIZED 1/6 KEG SELECTION

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Mon-Thu 9-9 • Fri & Sat 9-10 • Sun 12-5 310 E. Lincoln Highway, Exton PA 19341 610-363-7020 www.extonbeverage.com

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I worked for a computer company in my earlier life. I was technologically savvy but thought Facebook was where the police stored the mugshots, Myspace was my bedroom and Twitter was what birds did.

Well, I can tell you it is possible to teach an old dog new tricks, figuratively speaking that is. I use Twitter as a diversion with practical uses. It replaces text messages and allows real time information exchange. I can get emergency information, recommendations to a restaurant, get a laugh, and even a cold beer delivered to my seat...if I’m sitting sections 101-107, 201-11 or 301-310 at Citizens Bank Park.

Meet William “The Beerman” Watkins. William is known as @philsbeerman on Twitter. Tweet him your section, row and seat number and he’ll bring you a cold Bud Light directly to your seat. You will not have to worry about missing the big play or the antics of the Phanatic while waiting in the beer line.

Bill started his career at the Vet about 10 years ago as a way to earn extra cash while in college. He likes the job because he is able to see the Phillies play, gets some exercise and it enables interaction with “..the greatest fans in baseball, no matter what anyone says...” at the stadium and, now, on Twitter. His day job is selling copiers around SE Pennsylvania but his hobby is being at the stadium.

The Beerman has about four hundred Twitter fans and is hoping the notoriety will help him raise some money for charity. Bill donated a portion of the tips received in May to the Leukemia & Lymphoma Society. He is part of the “Love4Shell” team which is currently fundraising for the Light the Night Walk in honor of his cousin Shelly, who passed away in October of 2009. The team is trying to raise $13,000 for this year’s walk. Bill is hoping fans will donate $7.25 (the price of ONE beer) to the charity. You can make a donation by going to www.billthebeerman.com and clicking on the link provided. You can also find his Facebook page link there as well.

Of course, showing up to walk with the Beerman would be a great show of support. You can support the cause, do something worthwhile and maybe even make new friend.

Although Bill got the idea from Kevin Zelko, a Twittering (@msbeervendor) beerman at Seattle’s Safeco Field, there are currently no other Twittering beer vendors in Philadelphia.

I hope the beer and food vendors in my section get a Twitter account soon. I wouldn’t mind getting a beer and a hotdog while working on my tan. Throw in a Phillies win and you have a great day.

While this is a new use for Twitter, I’m sure there are other innovative uses on the horizon.

I wonder how long before I can Twitter dinner reservations, a take out order or make a doctor’s appointment simply by using a fancy version of a text message. Hopefully, not too long. Meanwhile, Twitter a meet-up with your friends and enjoy beer responsibly. Go Phils!

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• 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

June/july 2011

29

Discovering Craft Beer

How I Discovered Craft Beer Reader Derek Vizzi describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at discovery@beerscenemag.com.

Back in the day, Molson and Heineken were fancy, "imported" beers, and Bud Ice was acquired only for special occasions because of its lofty 5.5% ABV. But even back then, I was never satisfied with this yellow, fizzy ambrosia. To me, there was something that just didn't seem right. Namely- everything. I soon discovered Yuengling.

This was more like it: it had color, flavor, a name that some people didn't know how to pronounce... I was finally able to distinguish myself from the naive pale-lager-chugging masses. But soon, even the fine Yuengling just wasn't cutting it. Beer was boring, it lost its appeal, and I decided to go on hiatus.

After several unsuccessful experiments with the likes of Smirnoff Ice and mixed drinks, I decided to give beer another chance. However, Yuengling was still the archetypical high-end boundary of my scope, along with other such occasional "rarities" as Blue Moon and Hoegaarden. Then one day, at a restaurant in Jersey, standing there on tap along with all the cliché favorites, I saw a tap handle embossed with a fish skeleton: "Flying Fish Extra Pale Ale," made in Jersey, a mere 15 minutes from my home. I had to try it. It was simple, yet different. In some ways it appeared like your typical mass-produced beer, but there was a range of flavors here I'd never experienced before. This is what beer was supposed to taste like.

“I went looking for Flying Fish Extra, but what I found was the world...the world of beer.”

A few weeks later, I returned with high hopes to try the beer again, but alas, something else had taken its place. Rotating taps? I wondered just how many different kinds of beer could there be to justify "rotating taps." Well, after a little research, I soon discovered the craft and micro section of my local distributor. It was a tiny aisle, easily overlooked among the cases of Corona and boxed wine. I went looking for Flying Fish Extra, but what I found was the world... the world of beer.

After exploring this world on my own, I came to realize that there must be a culture out there, people who aren't satisfied with watery, macro beer, and who congregate to explore this territory. Little did I know that all this time, I was a stones throw away from the best and most diverse beer scene in the country. I magnetized towards bars and pubs like Eulogy Belgian Tavern and Monk's Café, with their 200+ beer menus, and I quickly came to learn of dozens of other great venues, each offering something unique.

Now, I actively seek out good beer and good bars, whether I'm traveling or just looking for something new near home. At this point, I've imbibed hundreds of different beers of all styles, and from dozens

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of states and countries. I've traveled out of state just to try new beer, I've taken vacation from work to experience Philly Beer Week, I've met legendary brewers such as Sam Calagione and Dale Katechis, I aspire to start my own homebrewing within the next couple months, and most importantly, I met the love of my life, my beautiful wife, through our common love for good beer. Appropriately, we based our wedding trip around visiting various beer destinations, including an unexpected, private cellar tour from Chris Lively, owner of the prestigious Ebenezer's Pub, often ranked the #1 beer bar in the world.

And then, there's my glassware collection. Over the years, the casual once-in-a-while obtaining of a pint glass here and there turned into somewhat of an obsession, with my current, ever-growing collection boasting around 150 pints and other signature glasses, representing breweries, brewpubs, and their wares (from Russian River to Westvleteren), to general symbols of my own geekiness (from King Crimson to MST3K). Shining like gems, each one has a story to tell, and is a reminder to me of good times and adventures spent both abroad and right here in Philly.

I'm glad to live in the Philly area, where the beer scene is inspired and inspiring, and knows no equal; and as someone who travels to find beer, I can make such a statement without bias. There is no beer scene I've seen quite like the one in our fine city.

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Brewmasters

From Homebrew to Brewpub Doug Marchakitus' passion for homebrewing transformed into a career as head brewer of Manayunk Brewing Co.

By Ken Ogborn

Recently, I had the pleasure of interviewing Doug Marchakitus, head brewer at Manayunk Brewing Co. in Philadelphia. Doug started homebrewing back in 2002 because he loved drinking beer and was curious as to how it was made. He began by investing a lot of time and research into the process and of course, began brewing his own beer. During this time, he got a job as a server at an Iron Hill Brewery and spent four years there until a great opportunity arose. Expansion of the brewery allowed him to take a position as an assistant brewer to learn more about the business. And, after about three years, Doug landed the job as head brewer for Manayunk Brewing Co. He liked the venue, as there are very few true brew pubs in Philadelphia, so the opportunity to brew beer and meet with the clientele for feedback was very enticing to him.

In his role at Manayunk, he has complete creative and managerial control over the brewing process. He takes it from the creation of the beers to the finished product, managing all steps in between. Doug truly owns the brewing process; he is responsible for all of the cleaning and maintenance of the brewery and is on call if there is ever a problem. Most people think that the brewing day process is the hardest part, but maintaining the beer during that process is really the most difficult.

While certain standard beer recipes need to be brewed on a regular basis, he has adjusted most of them to his liking. His opportunity to truly branch out comes in the seasonal beers. He usually keeps eight beers on tap at all times, five all year long and three specialty beers. These beers are generally brewed once and when gone, something else is always ready to take its spot in the brewpub taps. When I asked Doug about his favorite beer he responded, “I could give you a different answer every day!”

I asked Doug why he loves brewing so much, and he said, “I take pleasure in making something very unique. Sometimes we will make beers just for the fun of seeing what

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happens.” In addition to Doug’s work experience, he has passed the BJCP (Beer Judge Certification Program), which helps him to continuously hone his craft. What also plays a major role in influencing Doug is his homebrewing background. “I am proud that I came from homebrewing and figured this out for myself,” he proclaims.

Doug is truly passionate about what he does and while he doesn’t get much time to homebrew these days, he is able to to use his creative freedom in the brewery. I asked him how he felt about the craft beer market, and he responded, “I don’t see the market changing because there are no limits.”

Manayunk Brewing Co. is continuing to

make a name for itself in the Philadelphia area and Doug contributes their success to balance saying, “Balance is the key, making a great beer that is what the market wants while meeting my standards.” Doug must be doing something right; more outside companies are buying his beers and sales were up 16 percent last year. Finally, I asked him if he sees himself doing this for a long time, “If I ever stop learning about beer, it would be time to move on. But, that won’t happen as beer is always changing and evolving.”

The Manayunk Brewing Co. and Restaurant is located at 4120 Main Street in Philadelphia.

Stop in for a pint or call ahead for a tour of the brewery.

June/july 2011

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Beer Travel

To Long Island and Back Take a trip east of Manhattan for a pleasant beer surprise.

By Neil Harner

The drive to and from Long Island may be your last idea of fun, and normally, I’d be inclined to agree, but trust me, it’s well worth it. Little do people know, the good folks of Long Island, New York have a thriving beer scene that’s well worth checking out for a day’s getaway or a more leisurely weekend.

First, and perhaps most obvious to mention, is the Southampton Publick House in Southampton, which features a restaurant with fine food and of course, many taps filled with Southampton’s brews.

This stop is a must so that you can sit in the dining room, overlooking the brewing equipment where Brewmaster Phil Markowski, creates many of his recipes for production. Additionally, Southampton offers bombers of rare one-offs that seldom make it to the Philadelphia market.

Close by is Blue Point Brewing Company, featuring a small tasting room that serves up fresh samples of their various beers, along with growlers and cases for sale. Be sure to take a tour so that you can check out the “World’s Largest Cask,” which currently features the BP Toxic Sludge, a limited edition, hoppy Black IPA, with 100% of the proceeds donated to the Tri-State Bird Rescue and Research, as a result of the 2010 BP oil spill.

Just a little further down the street is the up-and-coming Great South Bay Brewery, which currently is only available throughout beer bars in Long Island, but is definitely offering some exceptional brews and it wouldn't be surprising if we see them out our way soon enough.

In meeting several of the guys that work there, you can see and understand their passion as a new brewery just getting off the ground. Their tasting room should be open shortly but if you Tweet them for a meet up, I’m sure they’d oblige (especially if you come with cheesesteak in hand).

In addition to these breweries, there is also a handful of great brewpubs throughout the area including, John Harvard’s Brew House in Lake Grove, Brickhouse Brewery in Patchogue, or the Black Forest Brew Haus in Farmingdale.

If you’re looking for a great opportunity to try many of these beers, keep an eye out for the various events that take place throughout Long Island, like the Long Island Craft Beer Week (May) or the upcoming North Fork Craft Beer, BBQ, and Wine Festival in Jamesport, NY on August 13th.

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Not Beer

One Village Coffee Local roasted, people focused.

By Amy Strauss

Woody Decasere has tried to roast everything —well, all things coffee.

He spent over a five-year stint weaving his way through the world's supply of coffee, roasting different beans from varying parts of the world. This obsession sprouted after residing in Palo Alto for eight months in the early 90s, when the coffee house scene was only just beginning.

Fast-forward more than a decade later, Woody continued to maintain his “coffee connoisseur” status, residing in southeastern PA where he always sought out small roasters, sourcing the best coffee he could in his nearby radius.

Around the same time, circa 2007, a group of friends, Aaron Peazzoni, Rob Altieri and Scott Hackman, wanted to jump-start a business that would support a Nigerian coffee farmer, supplementing the grower by buying his coffee beans. Soon, the friends sought out Woody, and in the basement of the Hackman family farmhouse of Souderton, the first batch of One Village Coffee was

completed in a mere five-pound roaster.

History unfolds from there, with Woody as the first and only chief roaster that OVC has seen. The small batch specialty roasting gang has maintained their philosophies within their coffee operation since day one: to always make great coffee that supports even greater causes.

With constant growth, in 2009, the One Village operation moved out of CEO, Steve Hackman's farmhouse, into his garage and eventually to its current location, a warehouse off Cassel Road in Souderton. Working with Andrew Blyth, senior trader of Royal Coffee —an importer of organic and fair-trade specialty coffees, OVC regularly encounters new bean varieties that allow for an alwaysfresh experience.

“Since coffee is like any crop, it changes every year,” Woody says. “We are constantly evolving our roasts and every three months coming up with new offerings.”

Now, with a forty-pound roaster on hand and a few years under its belt, OVC has established themselves as not only a product but an experience. Their “great cup of coffee” moment begins the second the coffee bag is pulled open and a caffeinated whiff escapes

the perimeters. This stellar scent is thanks to their hefty roaster that makes use of indirect heating and softer rays, which lends an overall smooth final product.

Late last summer, they even joined forces with Bill Covaleski, brewmaster of Victory Brewing Company, to concoct a draft-only beer that had a base of brown ale mashed with One Village's Smart Blend coffee. The beer, Victory Village, steered clear of a heavier stout and packed an honest-to-goodness coffee taste amongst a silky, light pour.

It is easy to notice One Village's communal ties, whether they're working with one of the many Philadelphia coffee shops, organicforward grocery shops (Whole Foods), schools (University of Penn's Wharton School has its own One Village blend), devising a local village blend (see the new Garden State variety), or helping start a Philadelphia Coffee Week come October, OVC is constantly encouraging you to have the best experience you can with your coffee.

“I'm always in the mindset of making and brewing great coffee for the local community, brought to you by me, the “Coffee Geek,” chuckled Woody. For more information, check out onevillagecoffee.com.

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Le Fromage

Double Wit & Sharp Chevre A pairing of River Horse’s fruity Double Wit & Shellbark’s punchy Sharp Chevre.

By Paul Lawler

The beer is River Horse’s Double Wit out of Lambertville, NJ. To define: this is a Belgianstyle wheat brewed with orange peel, lemon peel, and coriander. But it sure doesn’t taste like many Belgian’s I’ve had. When poured, this thing reeks of fresh squeezed tangerine juice.

Belgian hallmarks are there for sure, but these flavors are wearing a Hawaiian shirt at the beach, not garbed in monk’s robes. You get piles of lemon zest, a light herbaceous quality, and a definite post-gulp whop of coriander. But there is also a sweet pleasing, heavy finish at the end.

I tried to like fresh chevre with this, I really did. That’s what conventional knowledge tells us: Wits with chevre. Well, this isn’t the first time “classic suggested pairings” failed me, considering all the idiosyncrasies of real farm cheeses and microbrewery beers (i.e., cheddar that doesn’t come in wax, or say, a wood aged IPA). Unfortunately, my go-to local chevre by Chester County cheesemaker Shellbark Hollow, just disappeared under all that wheat.

This is, for the record, a lovely cheese. Perfect chevre: simply light on the tongue, an ethereal experience, classic fresh goat. However, the beer just swallowed the cheese whole, without leaving any for us and subdued the beer’s finish too. And that does justice to neither.

Pete Demchur, the cheesemaker, is a seriously hard working dude. Mechanic of sorts by day/ cheesemaker by night, and somewhere in there he finds time to tend to goats and bottle feed newborns. It goes without saying he has more than fresh chevre up his sleeve. And so, we stepped it up a notch to innocuously named Sharp Chevre, a recipe Pete invented originally for himself because he wanted something with punch.

Aged 2 weeks longer than the fresh, the texture is no longer such a ballerina. It sticks, and sits like Play-Doh before dissolving. Here the Wit’s carbonation has something to play against. And the flavor is less tender too. It’s got some citrus and a definite hit of garlic scallion in the cream that marries well with the Wit. It takes that Hawaiian shirt and mellows it a peg until it’s more like say, the Dude. Which in the end is kinda more monk-like anyway, just more American. Fitting I’d say, and this may be the only cheese pairing I’d recommend ideally served for brunch on a bagel (an everything bagel, perhaps).

And, it is best enjoyed in your robe, of course.

June/july 2011 june/july

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You’ve Been Served

The Goblet Used for centuries, this glass style has been cradled in the famous hands of Snoop Dogg and Jesus. Whether it is adorned with precious gems, or made of wood to hold your favorite craft beer at The Last Supper, you are sure to be big pimpin’ when you palm one of these. By Scott Willey

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The goblet, also referred to as a chalice, is an excellent choice to show off the fact that you enjoy a great craft beer, and that what you are drinking is worthy of a king. The difference between a goblet and a chalice is that a goblet tends to be thinner walled with a slightly longer stem, where a chalice is much thicker in the walls of the glass and has a shorter stem. It’s tough to pinpoint the exact time period when this style of drinking vessel was created, and although there isn't one present in the painting of The Last Supper, we do know that Indian Jones found it, and the fact that they can be seen at your local Renaissance Faire confirms that this style is pretty damn old.

The goblet can be rather fancy with ornate carvings on the stem and outer walls of the glass, and it is not too uncommon to see the rim of the glass laced in gold, as made popular by Chimay. Many goblets today feature an etching in the bottom of the glass as a nucleation point to ensure better head retention by keeping the bubbles from sticking to the bottom, and providing an endless stream of Suggested Styles to be Enjoyed carbonation flowing through your beer. As I pointed in a Goblet out in my review of the snifter (Issue 5), palming this IPA glass leads to the heat from your hand warming up Strong Dark Ales your brew, bringing it closer to room temperature, where the full flavors can be enjoyed. The wide Berliner Weisse mouth allows for aroma to be enjoyed at each sip.

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From the Cellar

A Belgian Beauty A cellared 2007 and 2010 Ommegang Three Philosophers yields an authentic Belgian flavor.

By Phillip L Pittore III

Being able to cellar a beer for any length of time can be a daunting and oftentimes, tantalizing task. Whether it be an issue of space or just pure impatience, letting that special bottle age six to ten years is not always feasible.

This issue, I’ve chosen to compare an Ommegang Three Philosophers 2007 with a Three Philosophers from 2010. Not every beer that you choose to cellar needs to age six or more years to get the most out of it. And, Three Philosophers, in particular, brought out every quality and characteristic of a ten year aged Belgian beer after only 3 to 4 years.

Throughout this comparison, I was impressed time and time again with the exceptional quality with which this beer is made. In a blind tasting, I would have a difficult time assessing this to not be an authentic Belgian delight.

Both the 2007 and 2010 had an identical dark mahogany color. Both beers had a decent amount of carbonation, with slightly off-white heads.

The only difference in appearance was the head on the 2007 Three Philosophers dissipated much more quickly than its counterpart. This is a trait that I’ve witnessed in most of my comparisons, especially with the Belgian beers. Mind you, there is only four years difference in this tasting.

A note to remember throughout this article.

The 2007 Ommegang surrendered the typical Belgian cellared quadruple aroma. Hints of molasses, caramel and dark fruits jumped from out of the glass. The 2010, on the other hand, yielded feint hints of fruit. It was easy to differentiate the new bottle from the aged one. Yet another common characteristic between aged and new Belgian beers.

The first sip from the 2007 was sweet, with a nice chocolate undertone.

I was actually quite surprised that after only four years, these distinct characteristics were so prevalent. The 2010 Three Philosophers, ironically, was a bit dry with a discernible roasted malt flavor. Another sip yielded a definitive nutty taste. It is worthy to note that the 2010 was very effervescent, almost champagne like.

After a second sip from the 2007, the presence of the cherries now became quite evident. I did not notice this in the aroma or the initial taste. Also of note, was the velvety smoothness and delightful hint of toffee. The 2010 Ommegang yielded a rich and dark fruity flavor. The cherry flavor dominated my palate.

Approximately fifteen minutes into the tasting, the 2007 had that musty cellar aroma. The 2010, on the other hand, still had a fresh aroma, as if I had just opened the bottle. Both beers were surprisingly smooth and easy to drink.

For an American brewery, this beer is a home run for the style. The 9.8% ABV was masked incredibly well. The cellared Three Philosophers yielded every characteristic that a ten year aged Belgian beer would. This just belabors the point that not every beer needs to be cellared six or more years to bring out their best qualities. For those who don’t have the patience or space, a few years may just suffice.

june/july 2011 June/july

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Beer Law

Beer Laws Pennsylvania’s unique three-tiered alcohol distribution system.

By Senator Chuck McIlhinney (R-Bucks and Montgomery)

Since the repeal of the National Prohibition Act in 1933, the laws and regulations governing the sale of beer and liquor in Pennsylvania have undergone hundreds of changes. Due to the complexity of the laws and the vast number of new proposals governing the sale of beer and liquor in the state, it is extremely difficult for consumers and small breweries to stay abreast of every issue that affects the beer community. Over the next several issues of Philly Beer Scene, I will explore some of the most important issues, proposals and recent legislative actions relating to the sale of beer in Pennsylvania.

In order to understand the laws governing beer sales, it is important to understand the state’s three-tiered alcohol distribution system.

Pennsylvania is one of 19 states that maintain some form of oversight and control over the distribution and sale of alcohol. The sale of alcohol is a three-tiered system involving producers (brewers, distillers), distributors (delivery agents) and retailers (bars, restaurants, beer distributors). All producers, from the smallest micro breweries to the largest beer brands, must sell their product to distributors, and distributors sell this product to retailers. Producers and distributors cannot sell their product directly to consumers, so consumers can only purchase beer from retailers, such as bars, restaurants or beer stores. Many retailers call themselves beer distributors, but in reality, your local beer “distributor” is actually a beer retailer.

Pennsylvania’s alcohol distribution system is unlike any other state in the nation. The state serves as the distributor and the retailer for all wine and hard liquor sales, essentially giving the state a monopoly on two tiers of the three-tiered system. However, the sale of beer is not controlled by the state. Beer is sold to private retailers through private distributors that are monitored by the state. While some alcohol control states have systems that are similar to Pennsylvania’s

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in some ways, no other state in the nation mirrors our unique distribution and retail system for both beer and liquor sales.

The primary benefit of the three-tiered system is the ability for the state to monitor the distribution and sale of alcoholic beverages to help enforce liquor laws, including the prevention of underage drinking. The system also provides transparency to ensure the efficient collection of state taxes, and it reduces the need for more costly government regulation and enforcement efforts that would be necessary in the absence of this system. The biggest problems with the three-tiered system are increased costs to consumers and greater difficulties for producers to introduce and market their products, especially for smaller breweries. Since small breweries are such an important part of the state’s economy, the General Assembly must continue to work to ensure these small local businesses are treated fairly under state law.

A number of proposals have been introduced in the General Assembly in recent years to make the purchase of alcohol more convenient for consumers and improve the market for smaller breweries. In the next issue, I will examine some of these proposals designed to benefit consumers.

Senator McIlhinney represents the 10th Senatorial District, which includes parts of Bucks and Montgomery Counties, in the Pennsylvania General Assembly. He has served as a member of the Liquor Committees in both the House and the Senate for all 13 years that he has been in the General Assembly.

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A Joyful and Rewarding Hobby Ready to try home brewing? Here is some home brewing 101 to help you get started!

By Jeff Louella First Things First If you are reading this magazine, you are probably someone who enjoys variety in your selection of beer. You may love the bitterness and flavor of the hops in IPAs, but also admire the malty sweetness in a doppelbock. But, did you know that you could create beer at home that is just as good or even better than many craft breweries?

Home brewing as a hobby has been catching fire lately. Finding and buying brewing equipment and ingredients has never been easier, and the Internet is helping to spread brewing information at a rapid pace. If there was ever a time to start home brewing, it would be now.

Brewing beer at home can be very easy.

The beauty of the hobby is that it can grow with you. While most people start with plastic buckets and some used Dogfish Head bottles, many brewers grow into complex brewing setups and draft beer systems to serve their homemade brew. Many of these systems are built piece-by-piece and batch-by-batch. While having a fancy system is nice, awardwinning beer can still be produced on a minimal budget and with basic equipment.

This article will guide you through some of the initial decisions when taking up the hobby and walk you through the first brew day.

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While this article is intended to inspire and help guide you through brewing your first batch, it’s limited in information due to the nature of a magazine article.

As mentioned above, home brewing can be as simple or complex as you want to make it. Before you start, do some reading and research. I personally recommend buying the book “How to Brew” by John Palmer. Even after my 100th batch of home brewed beer, I still refer to this book and always learn something new. It covers all of the basics, but then, transforms into a reference manual as you grow into a well-rounded brewer.

Another thing that I recommend is to watch someone else brew a batch of beer. Though brewing is not rocket science, it is a great time to ask questions and get familiar with the equipment.

Basic Brewing Equipment Needed Before you start brewing, you will need some basic equipment. Some of this equipment you may have already and others you can buy as a kit at your local home brew shop.

Things You May Already Have at Home

• Stove • Sink with running water • Boil kettle (stockpot) • Cooking spoon • Can opener • Strainer • Measuring cups • Small bowl

Boil Kettle (Stockpot): Seems obvious, this is for boiling the wort (unfermented beer). As a rule of thumb, bigger is usually better. Most brewers start in the kitchen using about a 16qt (4 gallon) stockpot. Sizes and shapes may differ. The goal is to boil at least half of the batch of beer (2.5 gallons). So, you need a pot that can at least handle that comfortably.

Basic Equipment You’ll Buy From the Home Brew Shop The local home brew store will have pre-made packages of equipment for people starting to brew. These packages range from around $60 - $150, depending on the amount of equipment in the kit.

Whether or not you purchase low end or high end kits, your kits should at least contain the following: Fermenter This is commonly a plastic bucket made out of food

grade plastics that do not leach any off flavors. The fermenter will have a lid that seals tight to avoid any leakage.

Air Lock This gets inserted into the top of the fermenter and allows

the CO2 from fermentation to escape while not allowing the outside air back into the vessel.

Thermometer There are usually two types of thermometers used

in brewing. First, there is a floating thermometer that is used to take the temperature of the beer before adding the yeast. The second is the sticker type LCD thermometer that will stick on the outside of the fermenter to take the temperature of the fermenting beer.

Bottle Filler It’s named by what it does; it is used to fill the bottles.

Cleanliness is Next to Godliness Many beer lovers look at commercial brewers as rock stars. But, when you talk to a professional brewer, they liken their job to a janitor. Recipe creation and brewing is only a fraction of what a professional brewer does. The majority of the time they are cleaning, and for good reason.

The nutrients and conditions brewers create for the brewer's yeast to make beer are also perfect for beer spoilers, such as bacteria. If a brewery would have an outbreak from a contaminated piece of equipment, it could cost thousands of dollars in bad beer. Even worse, that beer could make it to the market and it could tarnish the brewery’s reputation.

Though on a much smaller scale, this is the same reason cleaning

Bottling Bucket A plastic bucket, much like the fermenter, but is

used to transfer the finished beer into right before bottling.

Racking Cane and Siphon Tubing This is used in the transferring

of the beer from fermenter into a bottling bucket and into bottles.

Hydrometer While this isn’t 100% necessary to start brewing, it

is an important piece of equipment. The hydrometer measures the levels of sugars in the beer before, during, and after fermentation.

With this data, it is possible to know exactly when and if a beer is finished. It also helps determine the ABV of the beer.

Bottles, Caps, Capper You need bottles to fill with the beer. It

is acceptable to use used bottles as long as they are not screw top.

Make sure to thoroughly clean the bottles using a bottle brush and to soak in a cleaning solution such as OxiClean Free.

Sanitizer There are several types of food grade sanitizers on the

market. The beginner kits will usually add either a One Step style sanitizer or an Iodine based sanitizer. Even though it is possible to use bleach as a sanitizer, I would recommend against using it. If bleach is not rinsed thoroughly, it could cause off flavors in your beer. and sanitizing is so important in home brewing. If this article has one lasting impression, I hope it is that cleaning and sanitizing is always at the forefront of your mind. This is not to scare anyone away. It is easy to do when you pay attention to it.

The most important time to sanitize during the process is after the main boil. Boiling sanitizes everything it is in touch with. When the boil is over and the chilling process begins is when your inner germaphobe should come out.

I usually make up a 5 gallon batch of sanitizer and keep it in a bucket. I use this to dip my hands and equipment into before and after using them. I also keep sanitizer in a spray bottle to spray everything else. A sanitizer such as the product Star San is colorless, odorless, food grade, and no-rinse. It makes sanitizing very easy.

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Beer Ingredients and Kits Basically, there are four main ingredients in beer. These are: malted grains (mostly barley), hops, yeast, and water. These four ingredients make a plethora of beer styles. Of course, there are also spices, fruits, and other flavorings that could be added, but we focus on the fab four.

Yeast There is a saying; brewers make sweet wort, yeast makes

beer. Brewers yeast is a single-celled organism and member of the fungi family. Depending on the type of beer kit purchased, the kit will either come with freeze-dried yeast or liquid yeast. Dry yeast comes in a powder form that is rehydrated and woken up right before using. Liquid yeast is alive in the package and must be kept under refrigeration until used.

Water Though water seems easy enough to comprehend, it is one of the hardest elements to control. Unless a brewer runs their water through a reverse osmosis (RO) filter, they are usually stuck with the water they have. This usually becomes a trademark of a beer or style. The soft, low mineral waters in the Czech Republic (Pilsen area) make great light lagers and pilsners. The hard alkaline waters in Ireland are great for making stouts. I wouldn’t worry too much about your water when first starting out in brewing.

Malt In short, malt is sugar. This is the food source that the yeast

eats and turns into alcohol. The traditional way to get malt sugars (maltose) into your boil kettle is to convert and extract the sugars from crushed barley grain. In home brewing, this method is called all-grain brewing.

This article will focus on a simpler process known as extract brewing. In extract brewing, the extraction of the sugars is already done. Malt extract companies convert and extract the sugars from the grain and offer them in two condensed forms; liquid malt extract (LME) and dried malt extract (DME).

Hops Hops are the flowers of the Humulus Lupulus plant. Hops

add several properties to a beer. First and foremost, they add balance through bitterness. The bitterness offsets the sweetness of the sugars and alcohols to make a beer more palatable. Hops also add flavor and aroma. If you ever had a pale ale or IPA, these styles use a more aggressive hopping schedule. This sometimes swings the flavor to an unbalanced bitter side. Hops add one more property to beer and that is preservation. Hops have an antibiotic effect that drives down the production of bacteria and other microbiological spoilers.

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Beer Kits Beer kits will come with all the ingredients (besides

water) to brew a particular style of beer. Large vendors such as a company called “Brewers Best� sell some of these recipe kits, but your local homebrew shop also puts kits together.

I prefer the kits put together by the local shops. They tend to be fresher and use better ingredients. I also prefer kits that come with live liquid yeast. There is more of a variety in liquid yeast, so there are more styles of beer that can be brewed.

Let’s Get Started With Brewing Your First Batch of Beer Once you have all of your equipment and ingredients, you are ready to brew your first batch of beer. A first brew day can be stressful. For a first timer, there may seem to be a lot of steps. Before long, it all comes natural.

One tip I have for your first brew is to be organized. Set everything up in an area where it is all easy to see. This way, you are not digging through boxes looking for your hydrometer or hops while your wort boils over on the stove.

The Boiling Process

heat source and add the malt extract. Stir until the malt is all mixed in, add the pot back on to the heat source, and bring the wort back up to a soft, rolling boil. This helps prevent scorching or burning of the sugars. Boil with the lid off.

At the time(s) the recipe states to add the hops or other ingredients, just dump them in. Be careful of boil-overs. Boiling wort can jump up in a second and spit some liquid over the sides. Boil-overs happen to every home brewer in the beginning. In many cases, this is when a home brewer gets kicked out of the kitchen and banished to the garage by their spouse.

Chilling The Boil Down

All the recipe kits will come with instructions. Follow the instructions for timing and amounts as close as possible.

If the recipe kit you are using calls for steeping some crushed grains for extra flavor, make sure the grains are secured in a mesh grain bag.

Depending on the size of your pot, add 1-2 gallons of water.

If you are steeping grains, bring the water up to 150F degrees. Add the grain bag and wait about 30 minutes.

After 30 minutes, remove the grain bag and bring the pot up to boiling.

If the recipe only calls for malt extract, ignore the above grain directions and just begin bringing the water up to a boil.

Note: If using liquid malt extract, be sure to soak the cans of LME in hot water to help loosen up the thick syrup inside.

When the water in the pot gets boiling, remove the pot from the

If you read any brewing magazines or browse the home brew supply sites, you will notice there are dozens of gizmos to chill boiling wort down to a temperature the yeast can thrive at (around 70F).

Many of these work great, but most brewers start with an ice bath.

For an ice bath, plug up your kitchen sink and fill the sink with as much ice as you can. You may need to buy a couple bags from a local convenience store.

Place the lid onto the stockpot and place the stockpot into the ice. Fill the sink up with water as tall as the pot. It may help to stir the ice bath from time to time to help pull the heat from the stockpot.

It will also help chill the wort if you take the lid off once in a while and stir with a sanitized spoon. Once the wort reaches about 80F degrees, it is time to pour it into the fermenter.

Pour the wort through a screen strainer to prevent the used hops, and anything extra that may have been added to the boil, from getting into the fermenter. Once the whole stockpot is emptied, add enough cold, de-chlorinated water to the fermenter to bring the total volume to 5 gallons. The ending temperature of the liquid should be close to 68-70F degrees.

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Bottling Once the beer is done fermenting, it is time to bottle. Since we are not using a forced carbonation method to infuse the beer with CO2, we will use a natural carbonation method. With natural carbonation, sugar is added into the bottles with beer and the left-over yeast in suspension will re-ferment those sugars. The off product will be CO2. Since the bottles are capped, the CO2 will dissolve into solution and self carbonate the beer.

To naturally carbonate, siphon the fermented beer into a clean and sanitized bottling bucket. At the same time, heat up a couple cups of water and add about 5oz of corn sugar in a small pot. Boil for 10-15 minutes to make sure everything is sanitized. When the solution is done, let it cool down for a couple minutes before adding this sugar solution into the bottling bucket. Once the solution is added, use a sanitized spoon to slowly and evenly mix the new sugars in.

Fermentation Once all the liquid wort is in the fermenter and at the proper temperatures, it is time to add the yeast. In case of dry yeast, just sprinkle it on top of the unfermented beer for your first couple batches. There are processes to wake the yeast up first, but for your initial few batches, just do it the simplest way. If you are using liquid yeast, just pour it in.

Place the lid on tightly and securely. It is important to get some oxygen (O2) into the beer at this time. The most common way is to shake the bucket vigorously for a couple minutes. Oxygen infusion devices are also available at your local home brew shop.

Once O2 is added to the fermenter, place the airlock on top of the bucket to prevent anything from getting into the beer. Place the fermenter bucket somewhere in your house that stays the most consistently around 68-70F for about 5-10 days.

A lot goes on during this time, so you will see the airlock bubbles going crazy. Once the bubbles slow down to about 1 every 30-40 seconds, the beer is pretty much done. The only true way to know is to use a hydrometer.

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Depending on the setup of your system, bottling may be a little different. In general, you create a siphon and use a bottling wand.

Fill each sanitized bottle until there is about a 2 finger space from the top. Then, place a cap on top and use the capper in the kit. Do this about another 47 times and you will have around two cases of delicious, but flat, beer.

Place the two cases in a room that is about 65F-75F degrees. The beers usually take about 2 weeks to fully carbonate. At this time, place them in a refrigerator to age.

After allowing the beers to carbonate, the beer is done and ready to drink. Throw a handful of the finished beers in the refrigerator and enjoy. You just made your first home brew! Piece of cake.

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HAPPY HOUR M-F 4-6PM

1/2 PRICE BEER, HOUSE WINE, AND COCKTAILS KITCHEN OPEN UNTIL 2AM DURING BEER WEEK

CALLING ALL GENTLEMAN & DAMES COME TO OUR VINTAGE FORMAL BEER WEEK SOIREE

FRIDAY, JUNE 3RD AT 9PM COMPLIMENTARY HORS D'OEUVRES

Brewmaster’s Brunch Saturday, June 11th

Join us as Flying Fish Brewing Co. kicks off Saturday Brunches at Valanni 51 2011 1229 Spruce St | www.valanni.com |June/july 215.790.9494

The 2011

Best of the

Philly Beer Scene

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In February, Neil and Mat got together with six other craft beer industry professionals and enthusiasts to discuss the nominees for the Second Annual Best of the Philly Beer Scene Awards. From this meeting, 7 new categories were introduced from 2010’s 35 and the decision was made that all of the prior winners would automatically be nominated to give them the chance to defend their awards for a second year. After many hours and beers, four new nominees were nominated for each of the total 42 categories and on April 1, 2011 the polls opened across the web.

With an incredible response from the Scene, there were some clear landslide winners and some only taking the win by a few votes when the polls closed on May 15th. We are proud to announce the winners of the Second Annual 2011 Best of the Philly Beer Scene Awards.

Best Area Brewmaster Casey Hughes, Flying Fish Over the past few years, Casey Hughes has been making a huge splash on the local beer scene. Since the introductory of his Exit Series, he has not only brought more awards to Flying Fish, but he has also given people a whole new outlook on this New Jersey based brewery. By only continuing to add great beers to the Series and even introducing more one-off versions, it’s no wonder that Casey Hughes is taking home this award two years in row.

= Second Annual Win

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Bars, Brewpubs, & Restaurants Best Bar

to Watch a Game &

Best

New Bar Best European Bar Best Brewpub N od d i n g Head

Best Classic Bar (NJ/DE) T he Pour h o u s e

Cit y Tap Best Bar Food House Monk’s Ca fé

Best Entertainment

Best

Best Classic Bar (Burbs)

Hour

Venue World Café Live

H u lm e v i l l e I n n

Happy D evil’ s Den

Best Beer Event Sly Fox G oat Ra ces Every year, Sly Fox continues to attract more people from the burbs and the city alike to take part in their annual racing of the goats for the title of their Maibock release. The 2010 races marked the first at Sly Fox’s new location and included a traditional German Oompah band and grilled brats that families of beer lovers have come to expect. This particular year was also quite the surprise as it marked the first time a goat, Dax, had won the races two years in a row.

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Best Area Brewery V ict o ry B r ewi n g C o .

It is no surprise that Victory laid claim for a second year in a row to this award. Beers like their Prima Pils and Storm King Stout make them a choice brewer at many area bars and in the last year, the Downingtown brewery brought to the Philadelphia masses a collaborative hit, Saison du BUFF, with fellow heavy hitters, Stone and Dogfish Head. They also created the extremely palatable session beer loaded with citra hops, Headwaters Pale Ale. And, they dominated the heat with their summer release, Summer Love, which will make its return for Beer Week.

Buying Beer Best Beer Distributor (Philly) B e l l a V i s ta Best Beer Distributor (Burbs) Beer Yard

Best NJ Take Out

West Deptford Canal’s

Best Bottle Shop (Burbs)

Ca pone’s

Best Bottle Shop

(Philly)

The Foodery Northern Liberties June/july 2011

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Best Beer Festival

Homebrew & More

P h i l ly C r aft B e e r F e sti va l

Best Homebrew Shop

Keystone Homebrew

Best Homebrew Club

Barley Legal

Best Homebrew Event

War of the Worts

Best Beer Blogger

Don Russell

Best Tap Handle Dogfish Crank Handle Easily one of the largest beer fests in the Philly beer scene, the March festival held annually at the Navy Yard has consistently sold out for five years since its creation. Offering over 100 beers, the festival is best known for giving newcomers to the craft beer world an opportunity to explore their palate with many offerings from Philadelphia and beyond.

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Best Label Art Dogfish Head Bitches Brew

Best Brewery to be Petitioned

to Distribute in Philly

New Belgium

TrÖegs Dreamweaver Wheat

Best Summer Seasonal Tr Ö egs Sunshine Pils

Best Winter Seasonal Tr Ö egs Nugget Nectar Best High Octane Brew

TrÖegs Mad Elf

Best Belgian Style V i ct o ry G olden Monkey

Best Pilsner

V i ct o ry P rima Pils

Best Stout

V i ct o ry St orm K ing

Best Porter

The Beer

Best Wheat Beer

Best Session Style

Yards Brawler Best Barrel Beer Yards Bourbon Barrel George Washington’s Porter

Iron Hill Pig Iron Porter

Best IPA

S ly F o x Rt. 113

Best Fruit/Spice Beer Do gf i sh Head/ Vict ory/ St o n e S a i son du B UFF

Most Anticipated Limited Release Beer

Ru s sian River Pliny th e Y ounger

Best Imperial IPA Dogfish Head 90 Minute

Best Spring Seasonal Dogfish Head Aprihop Best Autumn Seasonal Dogfish Head Punkin Ale

June/july 2011

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Lifetime

Achievement Award Bru ce N ich ols

Best Classic Bar (Philly) Sta n d a r d Tap There are many incredible bars in Philadelphia but only one can hold the title of being the best, and for the second year, this honor goes to the Standard Tap in Northern Liberties. This award has been achieved by their constant passion in supporting everything local, from their killer restaurant menu to their consistent rotating tap list of the Philly area’s finest brewers. At any point in time, The Standard Tap can be found filled with hipsters and suits alike, enjoying a pint and the company of their knowledgeable bar staff.

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Just after this past Thanksgiving, the Philly beer scene lost Bruce Nichols, one of the most influential local advocates of beer, to a short battle with leukemia. Bruce started to mold the City of Brotherly Love as being America’s best beer drinking city when he first brought British beer writer Michael Jackson, to the city in the early 90s. He continued his influence on Philly with the creation of Philly Beer Week alongside Don Russell and Tom Peters. This year’s Beer Week is surely dedicated to his memory and we found it only fitting to award him the first Best of the Philly Beer Scene Lifetime Achievement Award. So, make sure throughout Beer Week to toast this man’s memory for all that he has done to make Philadelphia the beer city we have all come to love and appreciate. Cheers!

sticks & stones The American Beer Bar

JoiN us for

Beer Week JuNe 3rd-12th

Happy Hour

Every Day

eveNts, games, prizes

6-8pm

BruNch

Late Night

LuNch

1909 E. Passyunk Ave. 19147 ( 215-964-9127 )

Facebook/Sticks&StonesBar Twitter @SticksStonesPHL June/july 2011

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One Big Brewerytown A look back on the historic legacy of our Philadelphia Beer Scene.

By Rich Wagner, Pennsylvania Brewery Historian

If you stand on the railroad bridge at 31st & Girard and look north, you’ll see homes dotting the landscape where the breweries once stood.

But in the distance, you’ll see a large, red brick building with a sign that says, “Red Bell Brewing Company – Welcomes You to Historic Brewerytown.”

That’s where the new met the old, however briefly, when Red Bell inhabited the old Poth Brewery and brought brewing back to a neighborhood that was once home to nearly a dozen breweries.

Bergner & Engel was the biggest and the second largest brewery in the nation in 1879.

They won two diplomas for their beer at the Centennial Exhibition in Philadelphia in 1876, and the Grand Prize at the Paris Exposition in 1878. That certainly must have gotten the attention of the old world brewers they competed against. I wish there was a time machine so I could go back and sample their Tannhaeuser and Culmbacher lagers side by side.

In its heyday, the neighborhood made

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about half of all the beer brewed in the city.

And, if you walked five or six blocks in any direction, there were a half dozen more breweries. I can only imagine stopping in at all the brewery saloons there. That bar tour would probably take a week!

The other half of the beer was produced throughout the city, although Kensington and Northern Liberties probably accounted for the lion’s share of that. In the 1880s, there were nearly a hundred breweries in the city, which made Philadelphia “One Big Brewerytown.”

B & E Letterhead factory scene.

What remains of this legacy is the stuff of the brewery historian. The buildings that remained were the inspiration for my first Philadelphia Brewery Tour in May of 1987.

I had found close to two dozen brewery buildings scattered throughout the city and the tour had fifteen stops. Ironically, Schmidt’s had just closed and it was the first time in over 300 years the city had been without a brewery.

Since that time, two of those old brewery buildings have been beautifully restored and turned into housing. The Bergdoll Brewery

Opposite Page: The old Poth Brewery was home to Red Bell from 1996-2002.

Left: The Brewery Condominiums in the old Bergdoll Brewery.

Right: As part of the renovations of the Class & Nachod Brewery, the terra cotta decorations of the entrance were cleaned with a non-abrasive agent.

complex is south of the old Brewerytown neighborhood at 29th & Parrish Streets.

“The Brewery Condominiums” are in the main building; what I have called the crowning achievement of Otto C. Wolf, the city’s preeminent nineteenth century brewery architect and engineer. The office building across the street is office space, and the bottling house, ice house and wagon shed and cooper shop have all been converted to housing.

Across town at 10th Street & Montgomery Avenue, stands the old Class & Nachod Brewery which has been beautifully restored by Kardon/Atlantic and is now private student housing for Temple University. Interestingly enough, it became Poth’s new brewery after repeal from 1936-41. There were four more breweries in this neighborhood.

Philadelphia Brewing Company currently inhabits parts of the old Weisbrod & Hess Brewery. The other old brewery to be “reincarnated” was Poor Henry’s, which was in the bottling house of the old Ortlieb plant in Northern Liberties back in the 1990s.

Beyond the buildings, more of the city’s brewing history can be gleaned from advertising.

Breweriana, as it is called, has become collectable and some pieces are rare and quite valuable. The Eastern Coast Breweriana Association’s motto is, “Through Breweriana,

the History of the Brewing Industry Will Be Preserved.”

What started as the Beer Can Collectors Club of America (now Brewery Collectables Club of America) was established by people who actually created value in discarded beer cans by becoming amateur archeologists who dug them up in dumps. I collect embossed brewery bottles, another item sought after by “dumpers.”

The organizations have done a lot to promote the hobby, and the internet has changed the equation with the creation of online auctions.

Some of the most valuable items are beautiful lithographs produced by brewers for display in bars, often published as calendars.

Beer trays can also be quite valuable and frequently contain beautiful factory scenes of long-gone buildings. Breweriana collecting

every time I turn around I hear about yet another library. The Library Company has a souvenir book that was published by the United States Brewers Association when they held their convention here in 1896. It contains photographs of all the city’s major breweries, including many interior views of brew houses, fermenting cellars and packaging facilities. It is this imagery that brings to life what has otherwise turned to dust. Google Books has become a huge resource and many old texts are now available online.

I am frequently asked, “So, whatever happened to all the breweries?” But with a story that spans more than three centuries, there isn’t just one simple answer. Like most things, the answer depends on what time period you are considering.

The roots of Philadelphia’s brewing heritage are deep indeed, extending back to at least

I am frequently asked, “So, whatever happened to all the breweries?” But with a story that spans more than three centuries, there isn’t just one simple answer. is fun and the things people collect are as diverse as the collectors: signs, steins, glasses, labels, coasters, bottle caps, can openers, and just about anything else breweries put out with their name attached. There are even people who collect brewery radio ads and television commercials.

More of the city’s rich brewing heritage is contained in library collections. I’ve spent more hours than I care to count in the Map Room of the Free Library and it seems like

1685 when the Founder, William Penn, described an “able Man” who had set up a Brew House to supply the citizens of Philadelphia and those up and down the Delaware River with beer made from malt.

For the first century and a half, English style ales were brewed here and shipped around the country and exported throughout the world.

In 1840, John Wagner brought lager beer yeast from Bavaria and set up a home brewery in Northern Liberties where he brewed

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Above: Cardboard sign depicting Erlanger cans.

Top Right: Postcard of Esslinger’s Little Man. Bottom Right: Hornung Neon. the nation’s first lager beer. It took a few decades for the lighter lager beer to catch on beyond the ethnic German community, but it became what some have called “the national beverage.” This is what led to the city being home to nearly 100 breweries.

Lager became so popular that it cut into the ale and porter market to the extent that many brewers got into making lager beer just to stay in business. A good number of the city’s brewers were producing less than 100 barrels of beer a year, others made from 1,000-2,000 barrels. Many of these would be what we call “brewpubs” today.

One of the technological breakthroughs that substantially altered the equation was

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the introduction of artificial refrigeration.

Machines were displayed at the Centennial Exhibition in 1876. This was a dream come true for brewers who needed to store their lager beer for months in vaults packed with ice cut from rivers and ponds. Combined with advances in building technology, this led to a period of tremendous growth for the national brewing industry and to the development of larger breweries.

People frequently blame Prohibition for the decline in breweries, but over thirty breweries in Philadelphia closed just before that time, from 1900-1920. When Prohibition arrived in 1920, there were 33 breweries operating in the city. When prohibition

was repealed in 1933, only seventeen breweries started up. The only brewer from Brewerytown to come back was Poth.

A lot had changed in thirteen years and even more technological innovations were on the horizon, none the least of which was the introduction of the beer can in 1935.

A dozen Philadelphia brewers introduced their product in cans. Many are now prized by the collectors and worth hundreds or thousands of dollars. In the old days, most beer was draught, but packaged beer became more and more popular in the decades after repeal, especially in the post war era.

Advertising became more sophisticated, especially radio advertising. Later, television

Learn More About

Our Historic Beer Scene During

Philly Beer Week Friday June 3, 2011 5pm: “First Fridays at CHF” Chemical Heritage Foundation 315 Chestnut St. | Beer tasting and talk - Rich Wagner will present: “A Quarter of a Century of Craft Brewing in Philadelphia” R.S.V.P. to Jennifer Dionisio (JDionisio@chemheritage.org)

advertising, especially by the nation’s largest brewers, would probably put more brewers out of business than any other single factor.

An examination of the Evening Bulletin’s “1946 Consumer Analysis of the Philadelphia Market,” provides a window into brand preferences in the nation’s third largest city.

Of the nineteen brands on the list, nine were made by Philadelphia brewers and five were made in Pennsylvania. Of 350,000 households surveyed, Philadelphia brands were preferred: 66% draught and 72% bottled. Schmidt’s of Philadelphia was preferred by 28.5% draught and 23.5% bottled; Ortlieb’s was preferred by 17% draught and 14% bottled. By comparison, Budweiser was preferred by 13.5% draught and 3.8% bottled.

While this survey might paint a rosy picture, the city’s breweries were dwindling. One by one, they became casualties of market forces that no amount of advertising or local pride could withstand. The large shipping breweries mounted tremendous building programs and had advantages of scale and advertising dollars that led to the demise of smaller brewers throughout the nation.

In 1953, the Hohenadel and Hornung Breweries closed, leaving Philadelphia with what Breweriana collectors call “the final

four.” Gretz would last until 1960. Its brands were purchased by Esslinger, which survived another four years. In 1981, Ortlieb’s went out of business and sold their brands to Schmidt’s, which continued cranking out beer until 1987, when its brands were sold to Heileman.

And so, if you wanted a Schmidt’s or Ortlieb’s beer, you’d have to settle for one made in Baltimore! It was a sad time for anyone who valued hometown beer. In September of 1989, the Master Brewers Association of the Americas held their 102nd Convention in Philadelphia. The convention was planned so far in advance that no one could have anticipated they’d be holding it in a city with no brewery. This was a time when the industry types were joking about just how many “microbreweries” you could fit in your pocket. But I heard that several of them went over to see Philadelphia’s first brewpub under construction. It must have been a sight for these guys to see a seven barrel kettle with an electric heating element being installed. But two months later, David Mink opened The Samuel Adams Brew House on Sansom Street, above his restaurant. You have no idea how exciting this was for all the homebrewers and beer aficionados who

Saturday June 4, 2011 2pm: Philadelphia Brewing Co. Free, no R.S.V.P., open to the public | Rich Wagner will present:“Philadelphia Breweries After Repeal – And Then There Were None” Sunday June 5, 2011 11am-4pm: Heritage Festival along Karakung Drive in Haverford | Rich Wagner will conduct a Colonial Brewing Demonstration.

Wednesday June 8, 2011 5:30pm-7:30pm: Fairmount Water Works Interpretive Ctr Beer Tasting and Presentation

by Rich Wagner “The Breweries of Brewerytown and Vicinity” Call 215-685-0723 to R.S.V.P.

by June 6. | Free ($5.00 donation suggested).

Saturday June 11, 2011 9am-1pm: Philly Beer Week Breweriana Show at Yards Brewery

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Top Left: Early photograph of the Gretz Brewery located on Germantown Avenue.

Bottom Left: Independence Billboard.

Independence Brewing Company was the city’s first production microbrewery from 1995-2000.

Right: One of Gretz’s first canned beer ads. By the end of 1935, no less than 37 US breweries were producing canned beer.

had been wondering when Philadelphia would get a brewpub!

In 1991, Dock Street Brewery and Restaurant opened as the city’s first “full mash” brewery and the rest is, as they say, history. Independence Brewing Company became the city’s first production “microbrewery” in 1995, the same year that Yards opened. The following year saw Red Bell and Manayunk Brewery

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and Restaurant, and Poor Henry’s came on-stream in 1997.

These were heady times, and we thought the sky was the limit, that is, until the bubble burst. In 2000, Independence and Poor Henry’s went out of business, and two years later, Red Bell closed. We were left with Yards as the city’s only production brewery, and three brewpubs.

What we have witnessed in the meantime is what some refer to as the “maturation of the craft brewing industry.” There are currently two production breweries and five brewpubs which is a situation that could hardly have been predicted a decade ago.

What does the future hold? That’s anyone’s guess, but I certainly hope that craft brewers will continue to carry on the city’s proud brewing tradition for many years to come.

OUTDOOR SEATING OPEN

June 3rd - June 12th Philly Beer Week A Beer Event Every Night June 3rd

12am Maudite Midnight Madness

June 3

rd

7pm

Bella Vista Beer Bash

June 4

th

8pm

Stone Brewing Night

June 5

th

7pm

12% Imports

June 6th

7pm

Voodoo Brewing with Matt Allyn

June 7

th

7pm

White Birch Brewing

June 8

th

7pm

Sweet & Savory with Ommegang Brewing

June 9

th

7pm

Weyerbacher Night

June 10th 7pm

Breckenridge Brewery

June 11

Get Wood with Lew Bryson

th

7pm

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

PHILLY BEER WEEK EVENTS Sat. June 4th

11am Kegs and Eggs with Stone

Sat. June 4th

8pm Bavarian Barbarian Pre Bike Race Party

Sun. June 5th Yard’s Brewing Bike Race Party Tues. June 7th Lost Abbey Port Brewing Meet & Greet Wed. June 8th Weyerbacher Wednesday Fri. June 10th

Lew Bryson Pennsylvania Beers

HAPPY HOUR: Mon - Fri 5pm - 7pm 1/2 Priced Drinks and $2 domestic bottles HOURS: Mon - Fri 4pm - 2am Sat - Sun 11am - 2am Growlers & bottles available for takeout

10 ROTATING CRAFT & IMPORT DRAFTS 60+ BOTTLE BEER LIST AND GROWING

177 Markle Street, Manayunk, Pa 19127 | 215-483-5535 | www.oldeagletavern.com for drink specials, events, and updated draft list visit www.facebook.com/OldEagleTavern

June/july 2011

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Bar & Restaurant Review 66

The Eclectic Flavor of National Mechanics This former bank has become a focal point for great food & beer in Old City. By Mat Falco

Located in an old bank (Mechanics National Bank, thus the name) on 3rd Street, National Mechanics is arguably one of the coolest bars in the city. When you first arrive and walk up the giant stone steps and through the pillars supporting the classic beauty of this building and enter through the massive blood red cloaked wooden doors, you know that you are entering a special bar. But, the beauty and art don’t end at the doorway. Entering the bar, you walk into a huge open room with vaulted ceilings covered in National's unique sense of art. Styled with an eclectic assortment of dogs stuffed with a mélange of light bulbs and adorned with wigs, along with handmade, mechanical inspired light fixtures and a pair of bathroom sinks unlike any in the city. This multifarious style is only fitting for the type of happenings that go on in this bar. Commonly referred to as a “geek” bar, National is home to an assortment of events, supporting all kinds of social media meet-ups and start-up companies to their regularly held Science on Tap events which feature open discussions on different fields of science, led by leaders of the industry and the Old City Sideshow that showcases the bizarre. As a home base to the local co-working group Indy Hall, there are regular meet-ups to promote their varied activities and business endeavors. Walking into National Mechanics, you are almost always going to run into some unique happening that you won’t see at other bars. The free Wi-Fi and the ability to control the jukebox from

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your iPhone or smart-phone, only adds to “geek” bar title.

Beyond the uniqueness of the design and eclecticness of the events, National Mechanics also boasts an impressive beer and food menu to go along with a selection of infused spirits and cocktails. With 15 taps flowing and a variety of about 20 bottles, National doesn’t have the most impressive list and definitely not the largest, but they always offer quality beers to keep any drinker happy, and you can never go wrong knowing that there will always be offerings from Yards and Flying Dog on tap. As for the food, they like to say they focus on “real food” so don’t expect to see some of the obscure, pricey items of some of the more upscale bar kitchens, but expect to have some darn good food, not to mention what is considered one of the best veggie burgers in town.

Good food, good beer, insanely creative events, and just an all out bizarrely cool atmosphere makes National Mechanics a bar that more than warrants a trip to the supposedly dreaded territory that has become Old City.

Just don’t go assuming that National Mechanics will live up to that new reputation that has sadly marred this historical part of town. So, do yourself a favor and next time you go out, do something different and with an open mind, scale those giant steps and enter through the towering blood-red cloaked wooden doors for a Science on Tap or an Old City Sideshow and see what else this city has to offer. National Mechanics is located at 22 South 3rd Street, Philadelphia, PA 19106.

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!

See our Events Page at bradys-pub.com for Philly Beer Week Info!

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 • Trevose, PA 19053 215-364-2000 For Upcoming Events, Beer Promos and Specials, Please Visit our Website

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Bar & Restaurant Review 68

A Taste of the Abbey Iron Abbey is the suburbs' spot for sports, good food and a stellar beer line-up. By Neil Harner There are sports bars. There are gastro-pubs. There are locally focused beer bars. There are import focused beer bars. And then there’s the Iron Abbey, which uniquely manages to balance all four of these, just outside the city in Horsham, neighboring the na’Brasa Brazilian Steakhouse.

The Iron Abbey features a giant, rectangular bar which surrounds several large, flat-screen TVs and an incredible set of taps ranging from local favorites, like Sly Fox, to Belgium Imports, like Palm. Whenever you’re in there, there is no doubt that you’ll find various sports being played throughout the bar & restaurant, most commonly a Phillies games and soccer/football from around the world.

And although sports and beer are a major highlight at the Iron Abbey, don’t think that means the food is anything less than superb. Their chef has arranged a diverse gourmet menu for any occasion, starting with soups and stews like a Belgian Chili, featuring 3 meats infused with beer and cinnamon, as well as sandwiches like the Portuguese Burger which is a blend of Angus Beef and chorizo sausage topped with Fontina cheese.

And, if you’re there with friends for a game, there’s over

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a dozen bar foods just as appetizing to share, including an Antipasto plate featuring Di Bruno Bros. seasonal cheeses and meats, filet sliders, and my personal favorite, the Calypso Olives, which are beer battered and deep fried jumbo olives tossed with crumbled bleu cheese. Before you leave, don’t forget to try one of their house-made desserts like the daily selection of sorbets or traditional flan.

Aside from their ever-changing draft list, the Iron Abbey also features an impressive bottle list, broken down and well organized by beer style and country of origin. Most impressively, if you are entertaining friends for a special occasion, they also offer a handful of magnums (1.5 liters) appropriate for sharing with the whole table.

If you’ve never been to the Iron Abbey before, I recommend checking them out when they are doing one of their many beer events. Every month they host firkin tappings and a monthly beer dinner, which features five beers from a single highlighted brewer and a gourmet 5 course menu to pair. The Iron Abbey is located at 680 N. Easton Rd., Horsham, PA 19044.

MUSIC LIVE 810 Bristol PikeLOCAL MUSIC DAILY Every Friday local artist Brian Bortnick (Rt 13 & Newportville Rd) BREWS Croydon, PA 19021

Featuring the greatest microbrews, and international beers in the world.

Our featured DRAFT OF THE MONTH —“Rogue Dead Guy Ale”.

215.788.BULL *DAILY ROTATING DRAFT AND BOTTLE SELECTIONS • Chimay Ale 12oz. (Belgium) dogandbullhouse.com • Boddington’s 16oz Cans (England) • Strongbow Cider 16oz cans (England) • Blue Moon Seasonal 12oz (Colorado, U.S.) • Blue Moon White 12oz (Colorado, U.S.) • DogFish Head 60 min IPA 12oz (Maryland, U.S.) • Ommegang 12oz (New York,U.S.) • Sam Adams Lager 12oz (Boston,U.S.) • Sierra Nevada American Pale Ale 12oz (Calif, U.S.) • Stone Arrogant Bastard Ale 22oz (Calif, U.S.) • Lindeman’s Framboise 12oz (Belgium) • Russian River Damnation 12.7oz (Calif, U.S.) • Sly Fox 12oz cans (Royersford, PA) • Philadelphia IPA 12oz (Phila, PA) • Victory 12oz (Downingtown, PA)

Find us on Facebook at: Dog and Bull Brew and Music House

810 Bristol Pike (RT 13 & NEWPORTVILLE RD) 215.788.BULL

BREWS

GREAT SELECTION OF BWfinal

*Visit us on facebook at Dog and Bull Brew and Music House

Great Draft Selections

design... with added flavor™

SPECIALTY DRAFT AND BREATHE BOTTLES HEALTHILY, LIVE HAPPILY PLAY HERE

English Premier league/UEFA Champions league and MLS

*We are a non smoking establishment

LIVE LOCAL MUSIC

JUNE/JULY CALENDAR AVAILABLE ON OUR WEBSITE BREATH HEALTHILY, LIVE HAPPILY

Take Out Beer

LOW PRICES AND GREAT SELECTION STOP BY FOR A BEER TODAY 129 S. STATE RD., UPPER DARBY, PA 19082

*We are a non-smoking establishment

610-352-9760 | MON – SUN: 10:00 AM - 2:00 AM

Kolsch cans are Back !

On tap for this summer

Look for these great summer beers from Lancaster Brewing

Visit Lancaster Brewing Company for a tour

Tours Monday thru Friday from 1 pm to 3pm upon request and Saturday and Sunday at 3 pm 302 North Plum Street - Lancaster, PA 17602 - 717.391.6258 - Join Us @lancasterbrew

www.lancasterbrewing.com

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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 Stay Away From This Beer

Located in Fishtown, Johnny Brenda's is one of the originators to the area. Two bars in one, the downstairs is a bar/restaurant serving up great gastropub style food, a raw seafood bar & the best local beers, along with house roasted coffees. Upstairs is a music venue where you can catch an array of acts in one of the coolest venues in the city.

Our notable guest Starting as a brewmaster for Sam Adams, Will Reed has since become the owner of two of Philly's most iconic bars: Standard Tap & Johnny Brenda's, as well as a board member of PBW. Standard was one of the originators of the gastropub scene. Johnny Brenda's is one of best spots to catch live music & both bars focus entirely on local 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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Bobby Clark is a guy who threads together his passions for beer, music, food and writing. He started sampling beers with his favorite bands, founded doeslikemusic. com, created many recipes utilizing beer and began vacationing around craft beer.

Wolaver's Wildflower Wheat

Cricket Hill's Jersey Summer =

Wildflower Wheat is a delicious unfiltered American

Perfect for summer, this Breakfast Ale is fresh and

Pale Wheat Ale that is brewed with organic chamomile

flavorful. Slightly tangy and fermented with Belgian

flowers and a hint of organic Vermont honey.

yeast, it pairs great with a backyard BBQ. ABV: 5.5%

ABV: 2.97%

Will

2

Slight haze, honey/floral. Low bitterness, like a light American wheat with bit-o-honey.

Bobby 3.5 Beautiful golden hue, surprisingly silky mouth feel.

Mat 2.5 Little too sweet and chamomile was a little much for me.

Neil

3

Mel 3.5

Lightly carbonated, refreshing, mild body, chamomile comes through strong.

Honey & floral notes. An easy summer beer, but a little sweet.

Will 2.5 Hazy, probably wheat? Nice finish, drinkable.

Hazy orange with minimal lacing. Smells of cake batter.

Bobby 4.5 Refreshing, spicy citrus notes.

Mat

3

Very solid refreshing summer beer. Much better than expected by name.

Neil

3

Beautiful color, unfiltered, delicate and lightly sweetened.

Sweet nose, light, refreshing- a perfect breakfast beer

Mel 4.5 for sure!

Ithaca Partly Sunny

Rogue American Amber Ale

Partly Sunny is an Ithaca-style interpretation of the

This classic Amber Ale has a coffee aroma with a

classic Belgian Witbier. It is a hazy-straw colored

delicate roasted malt accent. And although generously

wheat beer brewed with coriander, and generous

hopped, it finishes smooth and satisfying.

amounts of lemon zest. ABV: 4.9%

ABV: 5.1%

Will

2

Bobby 3 Mat Neil Mel

Hazy, coriander wheat ale. Aptly named.

Spicy nose, light body with crisp finish. Strong flavor.

Will

3

Hoppy, not bitter, middle of the road, not flawed, but not very Rogue-ish.

Bobby 4

Smells very sweet, copper-red hue, light mouth feel.

Classic example of an American Ale.

3

Solid beer. Just nothing impressive and overly basic.

3

Somewhat over spiced, not Ithaca's best, but still good.

Mat

3

Great spice on the nose, although a little dominant on the flavor.

Neil 3.5 Hoppy, medium body, drinkable.

3

Spicy nose & spicy flavor- peppery, it loses the “wheat beer part.�

Mel

3

Just your standard Amber Ale, nothing that stands out.

Fegley's Monkey Wrench Saison

Ommegang BPA

Fegley's BrewWorks Monkey Wrench is a premier

Ommegang's BPA is their interpretation of a true

example of a classic Saison-Ale. Providing just the

Belgian-style Pale Ale. Brewed with 5 malts and 3

right hints of lemon and pepper, the flavor is un-

hops to create a truly unique and well balanced beer

matched for a crisp and refreshing finish. ABV: 7.0%

for warm days spent outdoors. ABV: 6.2%

Nose is a little peppery, solid saison, very nice. Could be Will 3.5 a bit drier for me.

Bobby 3.5 Pale straw color, refreshing, crisp. Strong alcohol taste in the finish.

Will 3.5 Fresh, floral summery ale. Easy, fun.

Light & fluffy mouth feel. Very carbonated, light in Bobby 3.5 Belgian flavor.

High carbonation really adds to the beer and helps mellow the Belgian yeast.

Mat

4

Really solid saison. Not mind blowing but no complaints.

Mat

Neil

3

Solid saison- very straight forward, light & refreshing.

Neil 3.5 approachable.

Mel 3.5 Lots of mouth feel, crisp & refreshing- a solid saison.

4

Smooth, well carbonated, matly clean finishSweet nose, a simple beer that works for any

Mel 3.5 occasion or food pairing.

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Tommyknocker Hop Strike

Evil Twin Disco Beer

Hop Strike! is a dry-hopped Black Rye-IPA

Denmark's Evil Twin Brewing is new to the United

characterized by spicy citrus hops and chocolate

States and their offerings are sinfully good. Disco

malt to create an interesting complexity and great

Beer is a vinous IPA thoughtfully blended with 10%

first impression on the nose. ABV: 7.0%

Chardonnay white wine. ABV: 10.0%

Will 3.5 Nice big hops (American?) Satisfying.

Bobby 4 Mat Neil

Rye scent upfront. Hops are hidden until you taste them. Flavorful, but lacking body, spicy.

hop finish.

Bobby 3.5

Very smooth, dry taste. Loads of carbonation and loads of hops.

4

Not as dry as you expect for a rye, but it's really good.

Nice chocolate finish.

Mat 4.5 Extremely smooth for ABV, nice dry finish. Gonna give

3

Roasty, well-balanced hops. Great if you're looking for hoppy beers, but like more porters & stouts.

Neil 3.5

Reminds me of a hoppy stout, but the hops are not

Mel

Mel 3.5 overwhelming at all!

his brother a run for his money.

3

Extreme head, fresh smelling, great hops. Chardonnay is light but softens the hops.

Smooth hops, slightly astringent, but overall decent.

Weyerbacher Blasphemy

Widmer Bros. Galaxy Hopped Barleywine

Blasphemy is an award winning Quad aged in bourbon

This limited reserve release delivers a big bang of

barrels. Careful to not over-age, this brew gives off

red and yellow fruit aromatics like banana, pineapple,

subtle vanilla and oak notes to complement this

cherry, and strawberry with tones of vanilla, caramel

already outstanding beer. ABV: 11.8%

and toffee. ABV: 9.5%

Will

4

Huge! Vanilla/oak nose smacks you. Too sweet right now (for me). I'd like more barrel time before bottling.

Bobby 4.5 Plenty of fruity Esters with smell. Banana & oak.

A little too sweet on the finish, but the rest is great.

Nice caramel finish.

Will

3

Bobby 3

Ruby color, balanced for a big beer. Piney. Northwest style.

Ruby color, minimal lacing, not terrible...

Mat

3

Lacks some depth, but is very drinkable for a barleywine.

Neil 3.5 Barrels on the nose, boozy, vanilla, a little sweet.

Neil

3

Malt bitterness, nice balance, a little dark fruit.

Mel 3.5 A nice beer to finish the night.

Mel

3

Sweet, creamy nose. Sugar & caramel flavors.

Mat

4

Bosteels Pauwel Kwak

McKenzie's Irma Extra

Full-bodied Belgian Specialty Ale from Brouwerij Bosteels.

A blend of clean beer and two barrels, one of which

Amber in color and a slightly sweet, seductive malt

had honey added, this beer was imagined to be

character. A rich, satisfying Belgian experience.

somewhere in the middle of a saison and a Biere

ABV: 8.4%

de Garde. ABV: 7.5%

Will 3.5 Sweet, dark, fruit/cherry. Not a warm weather beer.

Bobby 3.5

Smells of Swedish Fish and melon. Very rich & fruity sweet.

Mat

4

A classic. A little sweet for my liking. Couldn't drink a whole bottle on my own.

Neil

3

Fruity, light body, clean, solid through and through.

Good intro to Belgians.

Too sweet, but if I had some of Johnny Brenda's bread

Mel 3.5 pudding to pair with- I'd be set!

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Will 4.5 Highly carbonated, subtle, dry oak character, great

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Will 4.5 Green apple nose, slightly cider. Funky background.

Young, needs some age, but delicious.

Bobby 4.5 Light body. Tart, but not too much- hallmark sour.

Mat 4.5

Sour is mild but the Brett funk keeps growing on you as you drink it. Really grows on you.

Neil 3.5

Really reminiscent of green apple and a good bit of funk.

Mel

4

A very mellow sour- good way to introduce yourself to sour beers.

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

13

Weird Beer #13 Cock Ale

picks for June/July.

Will's Final Pick: McKenzie's Irma Extra. By a nose. And, I think it will get better with age.

Bobby's Final Pick: Jersey Summer Breakfast Ale. Shows how great flavor can be brought out in a Belgian Pale without being too spicy.

Mat’s Final Pick: McKenzie's Irma Extra. A really enjoyable and drinkable sour. You could drink it over and over.

Neil’s Final Pick: Ommegang BPA. Solid through and through. Balanced and good for summer with a kick.

Melissa’s Final Pick: Jersey Summer Breakfast Ale. This is an amazing, drinkable beer that you can start up with in the morning while you're prepping for a BBQ.

Apparently, to find some of the most unique beer ingredients, all we had to do was go back in time to old English recipes. That is where you’ll find a good ol’ traditional Cock Ale. Though the earliest recorded recipe is dated 1886, Cock Ales may have been around much longer (perhaps dating back to the 1500s). Despite the length of time this style has been around, it’s hard to imagine anyone has topped the bizarreness of this beer. Traditionally brewed with a large whole cock, raisins, mace, and clove, Cock Ales are like no other. The original recipe found in William Carew Hazlitt’s book “Old Cookery Books and Ancient Cuisine,” calls to “parboil, flea and stamp the cock with a stone mortar until bones are all broken,” bringing a whole new meaning to the term “mashing in.” The recipe also notes that one must be sure to craw and gut the cock during the fleaing process. Details aside from this are quite scarce and have no mention of grains, hops or yeast, but merely say to use ten gallons of ale.

Some current brewers such as David Wollner of Willimantic Brewing Co. in Connecticut, have come up with their own versions of the recipe. David’s recipes also include uncommon beer ingredients such as Onion Soup and Chardonnay to blend perfectly with the chicken, raisins and spices.

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Directory

Philadelphia Center City Bars & Restaurants

BAR 1309 Sansom Street The Black Sheep 247 S. 17th Street theblacksheeppub.com Cavanaugh’s Rittenhouse 1823 Sansom Street cavsrittenhouse.com Cherry Street Tavern 129 N. 22nd Street Chris’ Jazz Café 1421 Sansom Street chrisjazzcafe.com Coffee Bar 1701 Locust Street intoxicaffeineation.com Devil’s Alley 1907 Chestnut Street devilsalleybarandgrill.com Doobies 2201 Lombard Street The Farmers Cabinet 1113 Walnut St thefarmerscabinet.com Fergie’s Pub 1214 Sansom Street fergies.com

Ladder 15 1528 Sansom Street ladder15philly.com

Ten Stone 2063 South Street tenstone.com

Las Vegas Lounge 704 Chestnut Street lasvegaslounge.com

TIME 1315 Sansom Street timerestaurant.net

McGillin’s Old Ale House 1310 Drury Lane mcgillins.com

Tria 123 S. 18th Street 1137 Spruce Street triacafe.com

McGlinchey’s 259 S 15th Street Misconduct Tavern 1511 Locust Street misconduct-tavern.com Monk’s Café 264 S. 16th Street monkscafe.com Moriarty’s Pub 1116 Walnut Street moriartyspub.com Prohibition Taproom 501 N. 13th Street theprohibitiontaproom.com Pub and Kitchen 1946 Lombard St thepubandkitchen.com

Tweed 114 S. 12th Street tweedrestaurant.com Valanni 1229 Spruce Street valanni.com Varga Bar 941 Spruce Street vargabar.com Westbury Bar 261 S. 13th Street westburybarandrestaurant.com Brewpubs

Resurrection Ale House 2425 Grays Ferry Ave. resurrectionalehouse.com

Finn McCools 118 S. 12th Street finnmccoolsphilly.com

Sansom Street Oyster House 1516 Sansom Street oysterhousephilly.com

Fox & Hound 1501 Spruce Street foxandhound.com

Slate 102 S 21st Street slatephiladelphia.com

Good Dog 224 S. 15th Street gooddogbar.com

Smiths 39 S. 19th Street smiths-restaurant.com

Grace Tavern 2229 Grays Ferry Ave gracetavern.com

Smokin’ Bettys 116 S. 11th Street smokinbettys.com

The Institute 549 N. 12th Street institutebar.com

Tangier 1801 Lombard St tangier.thekalon.com

Jose Pistolas 263 S. 15th Street josepistolas.com

Tavern 17 220 South 17th Street tavern17restaurant.com

The Khyber Pass Pub 56 S. Second Street thekhyber.com

Tavern on Broad 200 South Broad Street tavernonbroad.com

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Tir Na Nog 1600 Arch Street tirnanogphilly.com

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Nodding Head Brewery and Restaurant 1516 Sansom Street noddinghead.com Yards Brewing Co. 901 N. Delaware Avenue yardsbrewing.com

Fairmount Bars & Restaurants

The Belgian Café 2047 Green Street thebelgiancafe.com The Bishop’s Collar 2349 Fairmount Ave. thebishopscollar.ypguides. net Bridgid’s 726 N. 24th Street bridgids.com

Latimer Deli 255 South 15th Street Monde Market 100 S 21st Street Homebrew Supplies

Home Sweet Homebrew 2008 Sansom St. homesweethomebrew.com

Old Eagle Tavern 177 Markle Street oldeagletavern.com

Three Monkeys 9645 James Street 3monkeyscafe.com

Terrace Taproom 3847 Terrace Street terracetaproom.com

Trolley Car Dinner 7619 Germantown Ave. trolleycardiner.com

T. Hogan’s Pub 5109-11 Rochelle Ave.

Brewpubs

The Ugly Moose 443 Shurs Ln theuglymoose.com

Kite And Key 1836 Callowhill Street thekiteandkey.com

Union Jack’s 4801 Umbria Street

London Grill 2301 Fairmount Ave. londongrill.com Lucky 7 Tavern 747 N. 25th Street McCrossens Tavern 529 N 20th St North Star Bar 2639 Poplar Street northstarbar.com Rembrandt’s 741 N. 23rd Street rembrandts.com St. Stephen’s Green 1701 Green Street saintstephensgreen.com The Urban Saloon 2120 Fairmount Ave. Retail Beer

The Foodery 324 S. 10th Street fooderybeer.com

Mermaid Inn 7673 Germantown Ave themermaidinn.net

Jack’s Firehouse 2130 Fairmount Ave jacksfirehouse.com

Retail Beer

Food & Friends 1933 Spruce Street Philadelphia, PA 19103

Kildare’s 4417 Main Street kildarespub.com

Old Philly Ale House 565 N 20th St Manayunk Bars & Restaurants

Dawson Street Pub 100 Dawson Street dawsonstreetpub.com Falls Taproom 3749 Midvale Ave Flat Rock Saloon 4301 Main Street Jake’s and Cooper’s Wine Bar 4365 Main Street jakesrestaurant.com

Earth Bread + Brewery 7136 Germantown Ave. earthbreadbrewery.com Retail Beer

JL’s Beer Box 3350 Grant Ave

Brewpubs

The Beer Outlet 77 Franklin Mills Blvd.

Manayunk Brewery and Restaurant 4120 Main Street manayunkbrewery.com

Craft Beer Outlet 9910 Frankford Ave. craftbeeroutlet.com

Retail Beer

Doc’s World Of Beer 701 E. Cathedral Road North/Northeast Bars & Restaurants

Bobos 6424 Castor Ave Campbell’s Place 8337 Germantown Ave. Coos Sports Bar 822 N Broad St coossportsbar.com Daly’s Irish Pub 4201 Comly Street The Draught Horse 1431 Cecil B. Moore Ave. draughthorse.com The Grey Lodge Pub 6235 Frankford Ave. greylodge.com

The Six Pack Store 7015 Roosevelt Boulevard thesixpackstore.com Northern Liberties/ Fishtown Bars & Restaurants

700 700 N. 2nd Street the700.org The Abbaye 637 N. 3rd Street Atlantis: The Lost Bar 2442 Frankford Ave. Bar Ferdinand 1030 N. 2nd Street barferdinand.com Cantina Dos Segundos 931 N 2nd Street cantinadossegundos.com Druid’s Keep 149 Brown Street

Hop Angel Brauhaus 7890 Oxford Ave hopangelbrauhaus. blogspot.com

El Camino Real 1040 N 2nd Street bbqburritobar.com

Lucky Dog 417 Germantown Ave

Gunners Run 1001 N 2nd St

McMenamin’s Tavern 7170 Germantown Ave.

Johnny Brenda’s 1201 Frankford Ave. johnnybrendas.com

Directory Kraftwork 541 E. Girard Ave. kraftworkbar.com Memphis Taproom 2331 E. Cumberland St. memphistaproom.com Murphs Bar 202 E Girard Ave North Bowl 909 N 2nd Street northbowlphilly.com North Third 801 N. 3rd Street norththird.com PYT 1050 N. Hancock Street pytphilly.com Silk City 435 Spring Garden Street silkcityphilly.com Standard Tap 901 N. 2nd Street standardtap.com Breweries

Philadelphia Brewing Co. 2439 Amber Street philadelphiabrewing.com

Mac’s Tavern 226 Market Street

The Dive 947 E. Passyunk Ave myspace.com/thedivebar

Marmont Steakhouse & Bar 222 Market St. marmont.net

For Pete’s Sake 900 S. Front Street forpetessakepub.com

National Mechanics 22 S. 3rd Street nationalmechanics.com

The Headhouse 122 Lombard Street headhousephilly.com

Philadelphia Bar and Restaurant 120 Market St philadelphiabarand restaurant.com

Kennett 848 S 2nd St Philadelphia, PA 19147 Kennettrestaurant.com

Plough and The Stars 123 Chestnut Street ploughstars.com Q BBQ & Tequila 207 Chestnut St Qoldcity.com Race Street Café 208 Race Street racestreetcafe.net Sassafras Café 48 S. 2nd Street sassafrasbar.com

Manny Brown’s 512 South Street manny-browns.com New Wave Café 784 S 3rd Street newwavecafe.com O’Neals Pub 611 S. 3rd Street onealspub.com Percy Street Barbecue 600 S. 9th St percystreet.com

Society Hill Hotel 301 Chestnut Street

Royal Tavern 937 East Passyunk Ave. royaltavern.com

The Foodery 837 N. 2nd Street fooderybeer.com

Sugar Mom’s 225 Church Street myspace.com/sugarmoms

Southwark 701 S. 4th Street southwarkrestaurant.com

Global Beer Distribution 1150 N. American Street globalbeerphilly.com

Brewpubs

Retail Beer

Old City Bars & Restaurants

Beneluxx Tasting Room 33 S. 3rd Street beneluxx.com Brownie’s Irish Pub 46 S. 2nd Street browniesirishpub.com City Tavern 138 S. 2nd Street citytavern.com Eulogy Belgian Tavern 136 Chestnut Street eulogybar.server101.com The Irish Pol 45 S. 3rd Street theirishpol.com

Triumph Brewing Co 117-121 Chestnut Street triumphbrewing.com Queens Village/ Bella Vista

Tattooed Mom 530 South Street myspace.com/tattooed_mom

We Have What You Need To Make Your Own

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

The Wishing Well 767 S. 9th Street wishingwellphilly.com

Bars & Restaurants

12 Steps Down 831 Christian St. 12stepsdown.com Adsum 700 S 5th St adsumrestaurant.com Brauhaus Schmitz 718 South St. brauhausschmitz.com Dark Horse 421 South 2nd Street Bridget Foy’s 200 South Street bridgetfoys.com

Retail Beer

Bella Vista Beer Distributors 738 S. 11th Street bellavistabeverage.com Hawthornes 738 S. 11th St hawthornecafe.com South Philly Bars & Restaurants

2nd St Brewhouse 1700 S 2nd St Cantina Los Cabalitos 1651 E Passyunk Ave cantinaloscabalitos.com

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

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Directory Devil’s Den 1148 S. 11th Street devilsdenphilly.com

La Terrasse 3432 Sansom Street laterrasserestaurant.com

Lucky 13 Pub 1820 S 13th Street lucky13pubphilly.com

Local 44 4333 Spruce Street local44beerbar.com

Pub On Passyunk East (POPE) 1501 E. Passyunk Ave. pubonpassyunkeast.com

Mad Mex 3401 Walnut Street madmex.com

South Philadelphia Tap Room 1509 Mifflin Street southphiladelphiatap room.com Sticks & Stones 1909 E Passyunk Ave The Ugly American 1100 S. Front Street uglyamericanphilly.com Watkins Drinkery 1712 S 10th St

Midatlantic 3711 Market St midatlanticrestaurant. com World Cafe Live 3025 Walnut Street worldcafelive.com Brewpubs

Dock Street Brewing Company 701 S. 50th Street dockstreetbeer.com

Suburbs Bucks Co

Retail Beer

Beer Heaven 1100 S Columbus Blvd Bell’s Beverage 2809 S. Front Street Brew 1900 S. 15th Street brewphiladelphia.com The Bottle Shop 1837 E Passyunk Ave bottleshopbeer.com Society Hill Beverage 129 Washington Ave Homebrew Supplies

Barry’s Homebrew Outlet 101 Snyder Ave. barryshomebrew.com University City/West Bars & Restaurants

Bars & Restaurants

Becker's Corner 110 Old Bethlehem Rd Quakertown, PA 18951 Blue Dog Tavern 4275 Country Line Road Chalfont, PA 18914 bluedog.cc Bobby Simone's 52 East State Street Doylestown, PA 18901 ilovebobbys.com Brady’s 4700 Street Road Trevose, PA 19053 bradys-pub.com The Buck Hotel 1200 Buck Road Feasterville, PA 19053 thebuckhotel.com

Biba 3131 Walnut St bibawinebar.com

Candlewyck Lounge Routes 413 & 202 Buckingham, PA 18912

The Blockley 38th & Ludlow Streets theblockley.com

Chambers Restaurant 19 N. Main St Doylestown, PA 18901

City Tap House 3925 Walnut Street citytaphouse.com

Doylestown Moose LD 1284 127 East State Street Doylestown, PA 18901

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Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotirishpub.com Honey 42 Shewell Ave. Doylestown, PA 18901 honeyrestaurant.com Hulmeville Inn 4 Trenton Road Hulmeville, PA 19047 hulmevilleinn.com Isaac Newton’s 18 S. State Street Newtown, PA 18940 isaacnewtons.com Jamison Pour House 2160 York Road Jamison, PA 18929 jamisonpourhouse.com Maggio’s Restaurant 400 2nd Street Pike Southampton, PA 18966 maggiosrestaurant.com Manny Brown’s 3900 Rockhill Dr. Bensalem, PA 19020 manny-browns.com 25 Doublewoods Road Langhorne, PA 19047 manny-browns.com Maxwell’s on Main Bar & Restaurant 37 North Main St. Doylestown, PA 18901 momsmaxwellsonmain.com Mesquito Grille 128 W. State Street Doylestown, PA 18901 Newportville Inn 4120 Lower Road Newportville, PA 19056 newportvilleinn.net Pasquale's Sports Bar 9087 Mill Creek Rd. Levittown, PA 19054 Puck 14 E. Court Street Doylestown, PA 18901 pucklive.com Spinnerstown Hotel 2195 Spinnerstown Road Spinnerstown, PA 18968 spinnerstownhotel.com

Springtown Inn 3258 Rt 212 Springtown, PA 18081 springtowninn.com

Trenton Road Take Out 1024 Trenton Road Levittown, PA 19054 trentonroadtakeout.com

Station Taproom 207 West Lancaster Ave. Downingtown, PA 19335 Stationtaproom.com

TJ Smiths 1585 Easton Rd Warrington, PA 18976

Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053

TJ’s Everday 35 Paoli Plaza Paoli, PA 19301 tjseveryday.com

Tony’s Place Bar & Grill 1297 Greeley Ave Ivyland, PA 18974 tonysplaceivyland.com Uno Chicago Grill 198 N. Buckstown Road Langhorne, PA 19047 801 Neshaminy Mall Bensalem, PA 19020 unos.com 1661 Easton Road Warrington, PA unos.com Brewpubs

Triumph Brewing Co 400 Union Square New Hope, PA 18938 triumphbrewing.com Retail Beer

B&B Beverage 3670 Sawmill Road Doylestown, PA 18902 bandbbeverages.com The Beer Store 488 2nd Street Pk. Southampton, PA 18966 Bensalem Beer & Soda 1919 Street Road Bensalem, PA 19020 bensalembeer.com Bound Beverage 2544 Bristol Pike Bensalem, PA 19020 Edgemont Beer & Cigars 5042-B West Chester Pike Newtown Sq, PA 19073 edgemontbeerandcigars.com Stephanie’s Take-Out 29 S. Main Street Doylestown, PA 18901 stephaniesrl.com Richboro Beer & Soda 1041 2nd Street Pike Richboro, PA 18954 geocities.com/richborobeer

Homebrew Supplies

Wine, Barley & Hops Homebrew Supply 248 Bustleton Pike Feasterville, PA 19053 winebarleyandhops.com

Brewpubs

Chester Co

3 W. Gay Street West Chester, PA 19380 ironhillbrewery.com

Bars & Restaurants

The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 draftingroom.com Epicurean Restaurant 902 Village At Eland Phoenixville, PA 19460 epicureanrestaurant.com Flying Pig Saloon 121 E. King Street Malvern, PA 19149 Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 halfmoonrestaurant.com High Street Cafe 322 S. High Street West Cheste,PA 19382 highstreetcaffe.com

Iron Hill Brewery & Restaurant 130-138 Bridge Street Phoenixville, PA 19460

McKenzie Brew House 451 Wilmington-West Chester Pike Chadds Ford, PA 19342 mckenziebrewhouse.com Sly Fox Brewing Co 519 Kimberton Road Phoenixville, PA 19460 slyfoxbeer.com Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com Retail Beer

Exton Beverage Center 310 E. Lincoln Highway Exton, PA 19341 extonbeverage.com Homebrew Supplies

Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 pickeringcreekinn.com

Artisan Homebrew 128 East Lancaster Ave Downingtown, PA 19335 artisanhomebrew.com

Rams Head 40 E. Market Street West Chester, PA 19382 ramsheadbarandgrill.com

The Wine & Beer Barrel 101 Ridge Road Chadds Ford, PA 19317

River Stone Cafe 143 W Lincoln Hwy Exton, PA 19341 riverstonecafe.com Ron’s Original Bar & Grille 74 E. Uwchlan Ave. Exton, PA 19341 ronsoriginal.com Side Bar 10 East Gay St West Chester, PA 19380 sidebarandrestaurant.com

Delaware Co Bars & Restaurants

2312 Garrett Bar 2312 Garrett Rd. Drexel Hill, PA 19026 Azie 217 W. State Street Media, PA 19063 Brother's 157 Garrett Ave Rosemont, PA 19010

k ee W er cial! e B pe S

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Villa Vito Ristorante

Friday, June 3rd – Sunday, June 12th

The Favoroso Family Welcomes You! “Mangia”!

Music and Events featured on Weekends.

Open Seven Days a Week beginning at 11:30 for lunch and dinner.

Join us on our Outdoor Patio for some delicious food, exciting entertainment and great times.

ONLY $20 FOR A

1 YEAR SUBSCRIPTION AND OUR LIMITED EDITION POSTER

Catch the Friday Night Fireworks and stay for some food and beer specials after the show!

26 West Bridge St. | New Hope, PA 18938 | www.villavito.com Call: 215-862-9936 or 215-862-2155

The Brick House (610) 906-3527 | www.PottstownBrickHouse.com 152 E. High Street, Pottstown, PA 19464

Featured Menu Items: 100% Angus Burgers | Signature Crab Cakes | Brick House Nachos

FREE

Featured Local Craft Beers:

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Directory Flanigan’s Boathouse 118 N. Wayne Ave. Wayne, PA 19087 flanboathouse.com Frontier Saloon 336 Kedron Ave. Folsom, PA 19033 frontiersaloon.com JD McGillicuddy’s 690 Burmont Rd Drexel Hill, PA 19026 mcgillicuddys.net Oakmont National Pub 31 Eagle Road Havertown, PA 19083 oakmontnationalpub.com

Township Line Beer & Cigars 5315 Township Line Road Drexel Hill, PA 19026 townshiplinebeerand cigars.com Swarthmore Beverage 719 South Chester Rd, Swarthmore, PA 19081 Homebrew Supplies

Brew Your Own Beer & Winemaking Too! 2026 Darby Road Havertown, PA 19083 Montgomery Co Bars & Restaurants

Quotations 37 E. State Street Media, PA 19063

Baggatawny Tavern 31 N Front St Conshohocken, PA 19428 baggtav.com

Teresa’s Next Door 126 N. Wayne Ave. Wayne, PA 19087 teresas-cafe.com

Blue Dog Pub 850 South Valley Forge Rd Lansdale, PA 19446 bluedog.cc

UNO’s Chicago Grill 3190 West Chester Pike Newtown Square, PA

Broad Axe Tavern 901 W. Butler Pike Ambler, PA 19002 broadaxetavern.com

Brewpubs

Iron Hill Brewery & Restaurant 30 E. State Street Media, PA 19063 ironhillbrewery.com

Cantina Feliz 424 S Bethlehem Pike Fort Washington, PA 19034 cantina feliz.com

Retail Beer

Capone’s Restaurant 224 W. Germantown Pike Norristown, PA 19401 caponesdraftlist.blogspot.com

Back Alley Beverage 2214 State Rd. Drexel Hill, PA 19026 backalleybev.com Beer Yard, Inc. 218 E. Lancaster Ave. Wayne, PA 19087 beeryard.com Civera’s 2214 State Road Drexel Hill, PA 19026 Pappou's Pizza Pub 415 Baltimore Pike Morton, PA 19070 Pinocchio’s 131 E. Baltimore Pike Media, PA 19063 pinbeer.com

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Craft Ale House 708 W. Ridge Pike Limerick, PA 19468 craftalehouse.com Chadwicks 2750 Egypt Rd Audobon, PA 19403 mychadwicks.com East End Alehouse Salford Square 712 Main Street Harleysville, PA 19438 ortinos.com/east_end_ alehouse.htm Fingers Wings And Other Things 107 W. Ridge Pike Conshohocken, PA 19428 fwot.com

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June/july 2011

Firewaters 1110 Baltimore Pike Concord, PA 19342 firewatersbar.com

Tex Mex 201 East Walnut St North Wales, PA 19454 texmexconnection.com

Flanigan’s Boathouse 113 Fayette Street Conshohocken, PA 19428 flanboathouse.com

Union Jack’s 2750 Limekiln Pike Glenside, PA 19038

French Quarter Bistro 215 Main St Royersford, PA frenchquarterbistro.com Gullifty’s 1149 Lancaster Ave. Rosemont, PA 19010 gulliftys.com Iron Abbey Gastro Pub 680 N. Easton Road Horsham, PA 19044 ironabbey.com Little Ortino’s Restaurant 800 North Main Street Schwenksville, PA 19473 ortinos.com Lucky Dog Saloon And Grille 417 Germantown Pike Lafayette Hill, PA 19106 theluckydogsaloon.com McCloskey Restaurant 17 Cricket Ave Ardmore, PA 19003 Oreland Inn 101 Lorraine Avenue Oreland, PA 19075 Ortino’s Northside 1355 Gravel Pike Zieglerville, PA 19492 ortinos.com/northside Otto’s Brauhaus 233 Easton Road Horsham, Pa 19044 ottosbrauhauspa.com PJ Whelihan’s 799 Dekalb Pike Blue Bell, PA 19422 pjspub.com The Saloon Bar & Grill 2508 W. Ridge Pike Jeffersonvile, PA 19403 thesaloonbarandgrill.net Side Door Pub 3335 County Line Road Chalfont, PA 18914

Uno’s Chicago Grill 1100 Bethlehem Pike North Wales,PA 19454 unos.com The Wet Whistle 300 Meetinghouse Road Jenkintown, PA 19046 Whitpain Tavern 1529 Dekalb St Blue Bell, PA 19422 Brewpubs

General Lafayette Inn & Brewery 646 Germantown Pike Layayette Hill, PA 19444 generallafayetteinn.com Iron Hill Brewery & Restaurant 1460 Bethlehem Pike North Wales, PA 19454 ironhillbrewery.com

Retail Beer

Beer World 1409 Easton Ave Roslyn, PA 19001 beerworld-roslyn-pa.com Capone’s Restaurant (takeout) 224 W. Germantown Pike Norristown, PA 19401 Domestic & Imported Beverages 485 Baltimore Pike Glen Mills, PA 19342

Frosty Caps 1745-47 Old York Road Abington, PA 19001

Eclipse Restaurant 1020-B N. Union Street Wilmington, DE 1980

Hatboro Beverage 201 Jacksonville Road Hatboro, PA 19040 hatbev.com

The Farnsworth House 135 Farnsworth Ave Bordentown, NJ 08505 thefarnsworthhouse.com

Michaels Deli 200 West Dekalb Pike King of Prussia, PA 19406 Michaelsdeli.com

The Firkin Tavern 1400 Parkway Ave. Ewing, NJ 08628 www.firkintavern.com

Home Brew Supplies

Geraghty’s Pub 148 W. Broad Street Burlington, NJ 08016 geraghtyspub.com

Rock Bottom Restaurant & Brewery 1001 King of Prussia Plaza King of Prussia, PA 19406 rockbottom.com

599 Main St Bethlehem, PA 18018 keystonehomebrew.com

Royersford Brewing Company 519 Main Street Royersford, PA 19468 royersfordbrew.com Sly Fox Brewing Company 519 Kimberton Road Royersford, PA 19468 slyfoxbeer.com

Cork 90 Haddon Avenue Westmont, NJ 08108 corknj.com Dublin Square 167 Route 130 Bordentown, NJ 08505 dublinsquarepubs.com

Keystone Homebrew Supply 435 Doylestown Rd. (Rt. 202) Montgomeryville, PA 18936

Prism Brewery 810 Dickerson Rd North Wales, PA 19454 prismbeer.com

Champps Marlton Cr. 25 Rt. 73 S. Marlton, NJ 08053 champps.com

Epps Beverages 80 W. Ridge Pike Limerick, PA 19468

McKenzie Brew House 240 Lancaster Ave. Malvern, PA 19355 mckenziebrewhouse.com

Breweries

Buckley’s Tavern 5821 Kennett Pike Centerville, DE 19807 buckleystavern.org

Weak Knee Home Brewing Supplies North End Shopping Ctr Pottstown, PA 19464 weakKneehomebrew.com

New Jersey / Delaware Bars & Restaurants Blue Monkey Tavern 2 South Centre St. Merchantville, NJ 08109 bluemonkeytavern.com Brewers Towne Tavern Haddon Ave. & Crystal Lake Ave. Westmont, NJ 08108 brewerstownetavern.net

Giumarello’s Restaurant 329 Haddon Avenue Westmont, NJ 08108 giumarellos.com High Street Grill 64 High Street Mount Holly, NJ 09199 highstreetgrill.net Jug Handle Inn 2398 Route 73 Cinnaminson, NJ 08077 Madison Pub 33 Lafayette Street Riverside, NJ 08075 Mexican Food Factory 601 W Route 70 Marlton, NJ 08053 themexicanfoodfactory.com P.J Whelihan’s 700 Haddon Avenue Haddonfield, NJ 08033 pjspub.com

beer week

A brew on premises home brewing shop that offers brew lessons

6.04 stoudt’s beer brunch w/carol + jodi stoudt of stoudt’s brewing co.

6.06 craft in a can an exploration of the canned beer revolution 6.08 stone beer dinner w/michael saklad of stone brewing co.

6.10 pretty things beer dinner w/dann paquette, pretty things beer + ale project

check us out . for new draft beers + drink specials, live entertainment + more! midatlantic restaurant + tap room. lunch + dinner. 3711 market st. university city. 215.386.3711. midatlanticrestaurant.com. danielsternrestaurants.com.

Summer Hours (May 1- Oct 1) Tuesday - Saturday 11am -7pm Winter Hours (Oct 2- April 30) Tuesday - Saturday 11am - 7pm Sunday 11am - 5pm

162 Haddon Ave Haddon Twp, NJ 08108 856-858-6000

JOIN US ON THURSDAY, JUNE 9, 2011 - 7:00pm till 9:00pm JOIN US ON THURSDAY, JUNE 9, 2011 - 7:00pm till 9:00pm JOIN US ON THURSDAY, JUNE 9, 2011 - 7:00pm till 9:00pm

Celebrate Beer Week in Doylestown with the CelebrateBeer BeerWeek Week in in Doylestown Doylestown with with the the Celebrate

The following bars will each be a Designated Headquarters for The following bars will each be a Designated Headquarters for one of thewill Craft Breweries listed below: The following bars each be a Designated Headquarters for one of the Craft Breweries listed below: Maxwells on Bobby one of the Finney’s Craft Breweries Chambers Pub Freightlisted House below: 86 West Maxwells Bobby Main on Simone’s

52 Bobby E. State St. Simone’s 52 E. State St. Simone’s Mesquito 52 E. State St. Mesquito

Grille 128 W.Grille State St. Mesquito 128 W. State St. Grille 128 W. State St.

19Chambers N. Main St. 19 N. Main St. Chambers Muggs 19 N. Mainon St.

Muggs Main St.on Main St. 211 S. Mainon St. Muggs 211 S. Main Main St. St. 211 S. Main St.

15 S. Main St. W. Ashland St. Finney’s Pub 194 Freight House 15 S. Main St. 194 W. Ashland St. Finney’s Pub Freight House 15 S. Main St.

Paganini

81 Paganini W. State St. 81 W. State St. Paganini 81 W. State St.

194 W. Ashland St.

Penn Taproom Penn 80 W. Taproom State St. 80 W. State St. Penn Taproom 80 W. State St.

86 86 W. State WestSt. 8686 W.West State St. 86 W. State St.

Puck

PuckAlley 1 Printer’s 1 Printer’s PuckAlley 1 Printer’s Alley

37 N. Main St. Maxwells on Main 37 N. Main St. Main 37 N. Main St. Stephanie’s Stephanie’s 29 S. Main St. 29 S. Main St. Stephanie’s 29 S. Main St.

Villa Capri

Villa Capri 51 W. Court St. 51 W. Court St. Villa Capri 51 W. Court St.

ins!

Firrkkins!eleases!!

Fiitekd iR nesl!eass!ess! r m R i i F d L ite ne-Oelfesfa!se Lim iO tede-ROff LimOnne-Offs!

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Stop in at each location through July 4th to earn entries and enter to win beer-centric prizes, like a VIP Stop in at each location through July 4th to earn entries and enter to win beer-centric prizes, like a VIP Tourin&atDinner at Victory, or a Happy Party at Prism!

Visittowww.greatestbeersoftheworld.com Stop location through 4thHour to earn entries and enter win beer-centric prizes, like a VIP Tour & each Dinner at Victory, or a July Happy Hour Party at Prism!

Visit www.greatestbeersoftheworld.com for continual updates and a detailed description of the June 9th event at each location!

Tour & Dinner at Victory, or aand Happy Hourdescription Party at Prism! for continual updates a detailed of theVisit Junewww.greatestbeersoftheworld.com 9th event at each location! for continual updates and a detailed description of the June 9th event at each location!

June/july 2011

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Pour House 124 Haddon Avenue Haddon Twp, NJ 08108 Taproom & Grill 427 W. Crystal Lake Ave Haddonfield, NJ 08033 taproomgrill.com Treno 233 Haddon Avenue Wesmont, NJ 08108 trenopizzabar.com UNO’s Chicago Grill 225 Sloan Avenue Hamilton, NJ 1162 Hurffville Road Deptford, NJ 2803 S. Rt. 73 Maple Shade NJ unos.com Washington Street Ale House 1206 Washington Street Wilmington, DE 19801 wsalehouse.com

Brewpubs Iron Hill Brewery & Restaurant 710 S. Madison Street Wilmington, DE 19801 124 E. Kings Highway Maple Shade, NJ 08052 ironhillbrewery.com Triumph Brewing Co 138 Nassau Street Princeton, NJ 08542 triumphbrewing.com Breweries Flying Fish Brewing Company 1940 Olney Avenue Cherry Hill, NJ 08003 flyingfish.com River Horse Brewing Co. 80 Lambert Lane Lambertville, NJ 08530 riverhorse.com Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807

10 rotating taps featuring locals & seasonals!

50+ Bottles & Cans Free-Wi-Fi | Smoking Bar

Always a Weekly Beer Special on Tap Happy Hour- Mon-Fri, 5-7 Everyday-$2 Bloody Marys & Mimosas (11am-3pm) Monday- Free Pool (open-close) Tuesday-Karaoke, 9-2 Wednesday-Quizzo, 7:30-9:00 Art Openings on the First Friday of Every Month, 7-9 Visit us during Philly Beer Week: June 3-12 831 Christian St, Philadelphia, Pa 19147 (215) 238-0379 www.12stepsdown.com *Ticket outlet for the Philly Roller Girls *Proud member of the 9th St. Businessmen’s Assoc.

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June/july 2011

Retail Beer Canal’s Discount Liquors 10 W. Rt. 70 Marlton, NJ 08650

Hops And Grapes 810 N. Delsea Drive Glassboro, NJ 08028 hopsandgrapesonline.com

1500 Route 38 Hainesport, NJ 08060

J & D's Discount Liquor 430 N. Broad St Woodbury, NJ 08096

5360 Route 38 Pennsauken, NJ 08109 2004 Mount Holly Road Burlington, NJ 08016 joecanals.com Canal’s Discount Liquors Route 73 and Harker Ave Berlin, NJ 08009 canalsofberlin.com Circle Super Saver 222 Rt. 31 S. Pennington, NJ 08534 sswines.com Frank’s Union Wine Mart 1206 North Union Street Wilmington DE 19806 FranksWine.com

Joe Canal’s 3375 US Rt. 1 Lawrence Twp, NJ 08648 305 N. Rt.73 Marlton, NJ 08053 joecanals.com Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028 Red White and Brew 33 High Street Mount Holly, NJ 08060 redwhitebrew.net Total Wine and More 2100 Route 38 Cherry Hill, NJ 08002

691 Naamans Road Claymont, DE 19703 1325 McKennans Church Rd Wilmington, DE 19808 totalwine.com Walker’s Liquor Store 86 Bridge Street Lambertville, NJ 08530 Wine Works 319 Route 70 W Marlton, NJ 08053 Wonderful World of Wine 8 South Union Street Lambertville, NJ 08530 wonderfulworldofwines.net

Home Brew Supplies Beercrafters, Inc. 110A Greentree Road Turnersville, NJ, 07728 BYOB 162 Haddon Avenue Westmont, NJ 08108 brewyourownbottle.com Keg and Barrel Home Brew Supply 41 Clementon Road Berlin, NJ 08009 Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618

If you would like to be added to our directory, please call 215.478.6586 or email Alicia@beerscenemag.com and ask to be included.

CRAFT BEER CAPITOL OF CENTRAL BUCKS 26 TAPS 16 ROTATING CRAFTS BEST OF BUCKS SPORTS BAR 2010 28 FLAT SCREEN TVS NIGHTLY SPECIALS INCLUDING Mon-Fri 4-6 Happy Hour (Bar Only) $4 Flights, 25¢ Wings and $2 Off All Craft Beers Monday: $5 Burgers Tuesday: $4 Cheesesteaks

Famous for our Huge Sandwiches, including the BEST Pork Sandwich around! follow us on facebook: Jamison Pour House follow us on twitter: @jamisonpourhous

(eat in only)

Weekends: Our Famous Crab Cakes & Slow Roasted Prime Rib + Live Music

BEER TASTINGS

Last Wednesday of the Month: April 27 // 7pm: Yards & Weyerbacher

2160 York Road • Jamison, PA 18929 • www.jamisonpourhouse.com • 267-483-5185 June/july 2011

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Beer Events

Beer Events

For more events, visit phillybeerscene.com

June

Friday, June 3rd - Sunday, June 12th Philly Beer Week 2011 Visit Phillybeerweek.org for info.

Friday, June 3rd Philly Beer Week Opening Tap Independence Visitors Center 6th & Market St., Philadelphia, PA 19106 Russian River Fest Via Marconi Pizza Pub 1758 Allentown Rd., Lansdale, PA 19446 Saturday, June 4th Hampton BrewFest (Beer & Wine Festival) Phoenix Sport Club 301 W. Bristol Rd., Feasterville, PA 19053 International Great Beer Expo Cruise Terminal at the Navy Yards 5100 S. Broad St., Philadelphia, PA 19112 Brew Day Cork Restaurant 90 Haddon Ave., Westmont, NJ 08108 Wednesday, June 8th Homebrew Contest & Beer Tasting Oakmont National Pub 31 East Eagle Rd., Havertown, PA 19083 Dogfish Head Beer Dinner Chifa 707 Chestnut St., Philadelphia, PA 19106 Deschutes Brewery Night Capone's Restaurant 224 W. Germantown Pk., Norristown, PA 19401 Thursday June, 9th Nuts for Beer Pub Crawl Various Locations, Philadelphia, PA phillybeerscenemag.com Beer Week in Doylestown Various Locations, Doylestown, PA greatestbeersoftheworld.com Brews & Bowties The Racquet Club of Philadelphia 215 S. 16th St., Philadelphia, PA

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Friday, June 10th Next Step Brewing Class Keystone Homebrew Supply 435 Doylestown Rd., Montgomeryville, PA 18936

Saturday, June 25th Rolling Barrel Presents BBQ at the Ballpark Citizen's Bank Park- Lot N 1 Citizen's Bank Way, Philadelphia, PA 19148

Saturday, June 11th Zythos America Starlight Ballroom 460 N. 9th St., Philadelphia, PA 19123

July

Introductions to Brewing Class Keystone Homebrew Supply 435 Doylestown Rd., Montgomeryville, PA 18936 Saturday, June 18th Craft Brewers' Guild 15th Annual Beer Fest Battleship New Jersey 62 Battleship Pl., Camden, NJ 08103 Beer Wars High Street Grill 64 High St., Mount Holly, NJ 08060 Philly Suburbs Beer Advocate Meet-Up TJ's Restaurant & Drinkery 35 Paoli Plaza, Paoli, Pennsylvania 19301 Sunday, June 19th Father's Day at Iron Abbey Iron Abbey Gastro Pub 680 N. Easton Rd., Horsham, PA 19044

Friday, July 8th X-Mas in July The Grey Lodge Pub 6235 Frankford Ave., Philadelphia, PA 19135 Saturday, July 9th Royal Stumble 12 Nodding Head Brewery & Restaurant 1516 Sansom St., Philadelphia, PA 19102 Saturday, July 16th Pour A Palooza The Pour House 124 Haddon Ave., Westmont, NJ 08108 Saturday, July 23rd Summer Ale Fest Philadelphia Zoo 3400 W. Girard Ave, Philadelphia, PA 19104 Thursday, July 28th Oskar Blues Beer Dinner Chifa 707 Chestnut St., Philadelphia, PA 19106

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