May Issue

™

BEyond

+

Still in the Fight Cans are great, but don’t forget about the bottles

A Shore Thing

Food &

WinE

the Current state of ItalIan beer Culture

Craft beer growth at the Jersey shore

Tony Luke Jr. | Infüz-O-Matic 5000 | May Brewing Flowers

$4.99

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Make Reservations Online at www.eulogybar.com VERY GOOD beer list has grown to epic proportions...kitchen has‌ added an extra bell with perhaps the city’s best frites, some stellar beer-battered fish and very good mussels — Craig LaBan, Philadelphia Inquirer, Revisited April 2007

" )*%+* * % " )*%+* "#$ -

A HOUSE OF ALES

Mon-Wed 5pm-2am, Thurs-Sun 11am-2am

ACHTUNG BABY,

BIERSTUBE

German Biergarten Burgers, Brats and 200+ Beers Fo Shizzle ma Schnitzel!

206 Mar ket St (2nd & Mar ket) Phila 215-922-2958

A HOUSE OF LAGERS

Mon-Wed 5 pm-2am, Thurs-Sun 11am-2am 2

Reser vations at www.mybierstube.com

phILLyBeerscene.cOM

May2013

3

CRAFT BEER 17 Rotating Craft Beer Drafts Over 200 Bottles Growlers Available

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phILLyBeerscene.cOM

May2013

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deserves

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sometimes the most unexpected places have exceptional beer selections

visit us today

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phILLyBeerscene.cOM

May2013

1661 Easton Road Warrington, PA 215-491-1212

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

225 Sloan Avenue Hamilton, NJ 609-890-0864

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

801 Neshaminy Mall Bensalem, PA 215-322-6003

1162 Hurffville Road Deptford, NJ 856-853-7003

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

2803 Route 73 Maple Shade, NJ 856-722-5577

contents

may 2013

features 60

ItalIan Beer Culture A look into a burgeoning beer scene that has developed in the country of wine and cheese.

68

Here to Stay Cans are great, but bottles have been serving you well for a while and that’s not about to change anytime soon.

76

CoaStal CraftIng A Shoobies guide to a blossoming beer culture along the Jersey Shore.

on tHe Cover

76

™

BEyond

68

Food &

+

WinE

Still in the Fight

76

60

Cans are great, but don’t forget about the bottles

the Current state of ItalIan beer Culture

A Shore Thing Craft beer growth at the Jersey shore

$4.99

Tony Luke Jr. | Infüz-O-Matic 5000 | May Brewing Flowers

86

60

68

30

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Photography by Alison Dunlap.

Matt Scheller takes us on an in-depth look into the surging Italian craft beer scene.

Read the full article found on page 60.

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contents

may 2013

sections 47 not Beer

14 on tHe SCene

Gourmet Craft Bacon

Beer events in Philly’s beer scene.

BY MICHAEL RYAN LAWRENCE

48 SPIrItS

16 tHe varIety PaCk

Luna Nueva Tequila

ZACK CYPHERS, JANE DEMPSEY, MAT FALCO,

BY MAT FALCO

JOE GUNN, MICHAEL RYAN LAWRENCE,

49 le fromage

CHRIS SNEE & BRITTANIE STERNER

Yellow Springs Farm Yellow Brick Road & Walt Wit

26 Woman on tHe SCene Partner of Pleasure

44

BY CAROLYN SMAGALSKI

28 fun WItH Beer Beer Bottle Vases

’07 & ’11 Cantillon Kriek

52 Beer laW

Brewing with Flowers

Privatization

BY STEVE HAWK

BY SENATOR CHUCK MCILHINNEY

32 HoP Culture

55 alterna-Beer

Hop Oils

Sprecher

BY JOSEPH BAIR

BY DAVE MARTORANA

34 CookIng WItH Beer

56 loCal WIne

Hickory Smoked “Cojones”

Karamoor Etates

BY CHEF ROBERT LEGGET

BY KEITH WALLACE

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36 tuneS & BreWS Chill Moody

BY G.W. MILLER III

82 Bar+reStaurant

SPotlIgHt

Unique beer destinations for a pint and a meal in and out of the city

39 taPPIng Into

teCHnology

Main St. Beverage

86 tHe taStIng room 20 beers reviewed by our panel with special guests: Tony Luke Jr. & Jenn Schloder

40 DISCoverIng Craft Beer First Craft Beer Memories.

BY MATT BRASCH

93 DIreCtory

42 BreWmaSterS

Find craft beer near you!

Ric Hoffman of Stewart’s

BY RYAN HUDAK

98 Beer eventS

44 Beer travel

86

Atlanta, GA

BY AMY STRAUSS

phILLyBeerscene.cOM

50 from tHe Cellar

BY PHILLIP PITTORE III

30 HomeBreWer’S Corner

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BY RYAN HUDAK

May2013

Local happenings in the Philly beer scene

44 Greenfield Avenue Ardmore, PA 19003 484-416-3594 ArdmoreBeerShoppe.com

“Huge Selection of Craft and Imported Beer” 1701 Fairmount Avenue, Philadelphia, PA 19130 215-763-9789 Monday-Thursday 10am-9pm Friday-Saturday 10am-10pm Sunday 12pm-5pm

1318 Chestnut Street Philadelphia, PA 19107 www.bruphilly.com

Serving 100 Bottles and 38 Beers on Tap

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puBLIsher arT DIrecTOr assOcIaTe arT DIrecTOr execuTIve eDITOr cOnTrIBuTIng eDITOrs

cOnTrIBuTIng arTIsT cOnTrIBuTIng phOTOgraphers

WeB DesIgner

Mat Falco Melissa Cherepanya Jonathan Clark Alicia Eichelman Joseph Bair, Matt Brasch, Zack Cyphers, Jane Dempsey, Joe Gunn, Steve Hawk,Ryan Hudak, Michael Ryan Lawrence, Chef Robert Legget, Dave Martorana, Senator Chuck McIlhinney, G.W. Miller III, Phillip Pittore III, William Pumphrey, Matt Scheller, Carolyn Smagalski, Brittanie Sterner, Amy Strauss & Keith Wallace Chris Snee Parlee Chambers, Alison Dunlap, Stephen Lyford, John Fritchey, Justin Mayer & Joshua Todd Amanda Mitchell

Philly Beer Scene was founded in 2009 by Mat Falco, Neil Harner, Scott Willey and John Galster.

Philly Beer Scene is Designed & Printed in the USA. Copyright © 2013 Beer Scene Publishing, LLC. Philly Beer Scene is published bi-monthly by Beer Scene Publishing, LLC. 1229 Chestnut Street-PMB 131 Philadelphia, PA 19107 | Phone: 215-470-2022 For subscription inquiries please visit us on the web at www.phillybeerscene.com

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May 22nd 2013

VOTE NOW BEERSCENEAWARDS.COM

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contributors WILL PUMPHREY BOTTLES AND CANS BOTH HAVE A PROMINENT ROLE IN THE MARKET NOW. WHICH DO YOU PREFER? For everyday drinking, I prefer cans, but there is something about a cork and cage that reminds me how special beer can be.

WHICH BAR ARE YOU MOST LIKELY TO BE FOUND LATELY? I’ve been spending some quality time at Fette Sau. I do love City Tap House as well.

BRITTANIE STERNER WHAT ARE YOU CURRENTLY DRINKING? Currently drinking the very delicious Spring House Planet Bean Coffee Stout.

It’s beer-spresso.

WHICH BAR ARE YOU MOST LIKELY TO BE FOUND LATELY? SoWe! They have slammin’ whiskey cocktails, great beer and a superb brunch.

MATT SCHELLER FAVORITE BEER TO DRINK ON THE BEACH? Tough one, as I don’t frequent the beach. But if I were to build a 6-pack for the sunshine, it would undoubtedly include sessionable ales/lagers: light/hopped saison, gose, pils, helles, kölsch, bitter.

WITH THE “BEST OF AWARDS” COMING UP, WHO DO YOU THINK SHOULD WIN LOCAL BREWERY OF THE YEAR? Tired Hands. They have quickly defined themselves as an up–and–coming force in the industry. Every time I’ve sipped their HopHands, I’ve been stunned.

AMY STRAUSS FAVORITE BEER TO DRINK ON THE BEACH? I always have a six-pack of Victory’s Summer Love Ale on hand, with anything Dogfish Head weighing in as a close second choice—particularly the Festina Pèche. Huge chunks of my summer are spent in Rehoboth Beach, so no better place to “drink local” than in Dogfish’s home turf.

BOTTLES AND CANS BOTH HAVE A PROMINENT ROLE IN THE MARKET NOW. WHICH DO YOU PREFER? With one of the greatest American beers available in can form (looking at you, Heady Topper) and the fact that more and more breweries are jumping on the can bandwagon, I can appreciate a good craft can. It’s easily transportable, it’s airtight and keeps out the light. Also, the fact that Sly Fox is revolutionizing the can with a new peel top is pretty darn cool.

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publisher’s letter

Lancaster Kölsch Voted Philly’s Favorite Summer Beer Available in 6 Pack Boxes & Draft Mid-April

As I write this, sitting at a coffee shop reflecting on what is the last issue of the fourth full year of Philly Beer Scene, it is a miserable, gloomy day outside. The cloudy sky could definitely be a reference to my memories of the past years. Four years of trying to drink enough to keep up with the crazy beer culture that has found its home in Philadelphia is definitely a daunting task that leads to hazy memories. The gloominess, however, is in no way fitting for the moment. No amount of work, stresss, loss of sleep, or gloominess could ever take away from how great this beer culture is and how proud I am to be a part of it.”

Enough about four years though, let’s get into this issue.

With the features, we’ve made another light tweak. I’ve always thought the cover feature should stand out a bit more, so we’ve expanded it and added a couple pages to give you a little extra to read. As I’m sure you’ve already noticed, if you’ve made it this far, the cover feature this issue is on Italian beers. One of the most overlooked countries in Europe when it comes to beer, we’ve delved inside this world to show you how much more than food and wine Italy is. Our other features take a look at bottles and their fight to remain relevant in this revolution of canned beers. Lastly (putting the gloom behind us), beach season is approaching and many of you will be heading out to the Jersey Shore; we show you the blossoming beer culture taking place up and down the shore.

It’s been a fun four years and I’m looking forward to starting year five with you guys, and hopefully even seeing some of you in May for the 2nd Annual Awards Show!

Cheers, Mat Falco Founder

road trip to lancaster Make Lancaster Brewing A Stop On Your Next “Brew-Venture”.

Come Visit Some Of The Top Craft Breweries In Central Pa. 302 N. PLUM ST. LANCASTER, PA 17602

LANCASTERBREWING.COM

CONNECT WITH US

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on the scene

// event photos

Mike Lubieski and Chris and Josh La mpe of “Old Heathen and the Her etics” aka Weyerba cher covering “Little Black Subma rines” at Band of Brewers.

hts of this Stein hoisting was one of the many highlig Pennsylvania. of Society year’s Bierfest at The German

The combination of bee r and food make Bre wer’s Plate one of the most anticipated eve nts of the year.

Ian Wa llace of Yards, perform ending ance b a thra y the Y shing east F metal actory

Band of Brewers host, Curt Decker, looks on from his on-stage couch as Sly Fox’s Brian O’Reilly shreds away like a true rock star.

of the night Jesse Stober closing out the last performance of Brewers.

Band at ” e Troubl of l Ful “Band s for Dock Street’

e of the six putting on on of Trouble” l Fu d an BRewers. ’s “B at Band of Dock Street ormances rf pe y er ew awesome br

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A rare moment wh ere Rick “The Ric k” Anstotz of Ya wasn’t head bang rds ing during “Yeast Fa ctories” Slayer-w metal performance orthy .

rkins” e “Dirty Fi eir band th th g tin on fr ers. ohn Blair nd of Brew Victory’s J during Ba rd a be st g the coole and rockin

eulogy

Tröegs B rewery b and “Sta beer at rsan” ce Band of lebrates Brewers winning raising ov f best or cask er $3,30 Nugget N 0 for Gif ectar an t of Life. d

early Kevin Romer, enjoying some New Stoudt’s Brewing rep, .

Day g ndho Grou on e Lodg morning festivities at the Grey

Yards c elebratin g their over $3 victory ,300 for at Ban the Ron d of B ald Mc rewers Donald and ra House. ising

colorful from making a one to shy away out with ng River Horse, never ha to er be g break from pourin a ing tak on, ssi impre er’s Plate. thers during Brew the Founding Fa

A hula-hoo p contest is one of ma happen well ny ‘unique’ before noon events tha t on Groundh Lodge’s ann og Day du ual celebra ring the G tion. rey

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the variety pack

// a little bit of everything

IPA: Brewing Techniques, Recipes, and the Evolution of India Pale Ale Everything you’d ever want to know about IPAs and then some.

24

WeIrD Beer #24 WHITE WHALE ALE

BY MAT FALCO

Nowadays, it seems like the only way to get the attention of beer drinkers is to add IPA to the name of the beer.

Ask almost any bar owner or brewer and they’ll be sure to enlighten you to the obsession over this style. The top three rated beers in the world, according to one of the prominent beer rating websites, are all IPAs. The category with the most entries at the GABF for six straight years now has been the American Style IPA. Obviously, there is an ever-growing demand for this beloved style of beer, but how much do you really know about IPAs? Chances are there is something you can learn from Mitch Steele’s book, IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale. Steele’s extensive book covers every aspect of the style you could ever imagine. In the first third of the book, he takes you through the history of the beer and goes well beyond the story of over-hopping beers for travel on boats; starting with English beers and ales prior to 1700, and going up to the obsession that is the modern day IPA amidst the craft beer revolution. He spends a good amount of time in England and covers the history of Burton IPAs, as well as touring around the world, touching on brewing in different countries and how it developed through history, eventually evolving into the IPA that we all know and love today.

Once the history lesson is complete, Steele looks at all the varieties of this style that have come to exist starting with the double and triple IPAs and going all the way through to the new craze of white IPAs. Steele also delves into each ingredient such as malts, sugars, and water, highlighting the importance of the role each plays within making the beer.

Steele ends the book with recipes from some of the most respected IPAs throughout history; everything from early-on classic recipes to modern day favorites like Russian River Pliny the Elder. For anyone who loves IPAs, this book is truly all-encompassing to the style and will aid in defending your love for this exceptional type of beer.

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Beers have often been brewed with weird or unexpected ingredients. You have beers brewed with ghost peppers, miso, bull testicles, popcorn, chicken, and other bizarre ingredients, but they are all edible ingredients. Rogue Ales, known for using such odd ingredients as bacon and yeast from beard hair (OK, beard hair isn’t edible, but it technically wasn’t in the beer), has taken things one step further and used an ingredient hopefully none of you have eaten since you were at the most three years of age—books.

In a collaborative effort with classic bookstore Powell’s Books in Portland, Oregon, Rogue brewed White Whale Ale. Powell’s wanted to brew a beer to celebrate their 41st anniversary and they thought basing a beer off the book that was most inspirational to them was most fitting. Moby Dick was the book that inspired them to open the store and now is the book whose pages were torn out and placed inside of Rogue’s brew kettles. That’s right, White Whale Ale is literally brewed with pages of Herman Melville’s legendary piece of literature, Moby Dick.

Flavors of dry ink and vintage paper permeate throughout this most unique of beers and harmonize with the traditional white ale spices.

Well, not really, though you’d most likely have to travel to Oregon to find out for sure. Either way, this is definitely a weird beer that pushes the boundaries of creative brewing.

Shades of Fish Opto’s designs for Flying Fish.

BY BRITTANIE STERNER

The 2012 label redesign for Flying Fish is a playground of varying visual timbres. Focusing primarily on use of color and strong typography, the new bottle wraps tout tones that tie into the sensibilities, or moods maybe, of the beers. They include plum lipstick and mauve for Red Fish; key-lime and forest for Hopfish; sea and sky blue for the Extra Pale Ale; grapetones for Grand Cru; and sand and dark chocolate for the Abbey Dubbel. Topped off with the crisp white fishbone logo on both the bottle necks and torsos, they look mighty fine standing together as a group. Mighty drinkable.

“There is no shortage of beer designs out there,” says cofounder of New York’s Opto Design, John Klotnia.“But there’s an authenticity that we’re going for.” He points out how that authenticity is partially determined by geography—the places the beer is being sold and the audience it’s being sold to both factor into what the bottle should look like. “The first thing I did was have a network of my friends and colleagues shoot the current product [old labels] in the marketplace,” Klotnia says. He used that process to get a feel for the different neighborhoods and kinds of audience climates the beer would be sold in. A veteran designer, Klotnia is of course not new to market research; Opto’s clients have included New York Public

Radio, Amnesty International and the Riverpark Restaurant and Topping Rose House for Chef Tom Colicchio.

While Flying Fish is Opto’s only brewery client, they’ve been together since the beginning. Opto designed their original labels more than a dozen years ago, and in a sense, the redesign has given both companies an opportunity to grow together. “It was nice to revisit work we’d done and see how we could improve it,” Klotnia explains. “At first, Flying Fish had a much smaller spectrum of beer products. But it’s become so diverse and we wanted to help provide some clarity between the beers.”

For most breweries going through a redesign, there’s usually an iconic brand element that sticks around forever. In the case of Flying Fish, that’s the highway sign for the Exit series. “We didn’t touch the Exit series. That has a certain look all its own and is pretty successful.”

For the others, Klotnia flashed back to childhood. “As a kid I collected beer cans, and one of my favorite brands was Schmidt.

They had a red label and a hunting painting, and you could always tell that brand right away. It had a family-looking feel. That’s what we tried to do with Flying Fish...create a family feel.”

They’ve achieved just that, but with a contemporary cleanliness that’s booming across the board of craft label design.

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the variety pack Make Us Your Favorite Beer

...ANYWHERE!

// a little bit of everything

I on Beer Tag… You’re Shit.

BY JOE GUNN

oldforgebrewingcompany.com

Available in 16 ounce cans.

Look for us throughout all of Eastern PA wherever quality craft beer is sold, and on-tap all around town! facebook.com/ OldForge Brewing Company

forged in danville, pa

Smoked Pork & Specialty Bacons Artisinal Burgers Guerrilla Style Tacos The Original Pastrami Burger

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Yo, great tag Kimbo. Really cool the way you dot your “i” with a star. Awesome tagname, Rezar, wish I thought of that one.

Crown, the way you and the arrow under your name have taken over so many bathrooms in this town is mad ludicrous.

The gutless tagging of Philly bars is a plague in our little beer-loving community. The fact that there are a bunch of guys out there trying to impress other guys with where they write their codenames confuses the shit out of me.

It’s like they’re trying to say “hi” to each other and show off where they’ve been, like a trashy version of Foursquare.

For those of you that don’t know what Foursquare is, it’s just like graffiti.

I’m 38 years old and grew up in West Philly during the nation’s graffiti boom.

As a kid, I actually thought it was pretty cool. In the olden days, graffiti was big and bubbly, with bright letters and an occasional reflection in the corner of each letter. You almost wish you could sleep on it, like a big, neon cloud. Nowadays, the names are scribbled in dripping black paint or marker with as much artistry as me writing my name in the snow.

The names themselves were also way more fun back in the day. Guys who would pretend to be Ice, Spark, and Pookie sounded like fun, normal dudes.

Pookie was big in my hood. How could you not love that guy? I wonder what he’s doing now. I know what he’s not doing— tagging shit—because he’s a grownup now.

Recently, someone actually tagged my place with my own name. Clear as day, on the inside of a bathroom door in thick magic marker, it says “Joe Gunn!!!” Now, I appreciate the sentiment, but don’t drag me into it. Of course, if your tagname happens to be “JoeGunn!!!,” then that’s pretty awesome and I’m a big fan of your work.

Years ago, a buddy of mine would do some kind of artistic graffiti on a train bridge behind a bunch of trees, so when

winter came, the leaves would fall, and his work would appear. That actually sounded pretty cool to me, almost to the point where I liked it. The fact that there was some thought behind it made all the difference in the world. Conversely, this claiming of territory is just so annoyingly stupid. Can’t these people just text that they’re standing on a toilet and in position to write their name real high on the wall?

Maybe tweet that they’re currently king of that bathroom or whatever?

Here’s a little tip if you want to drive them crazy. They seem to get upset if you write the word TOY over any of their “work.” It’s a sign of disrespect towards new taggers on the scene. As graffiti.org defines it, it is for “someone whose writing is either wack, who uses sucker tips, or whose style is just plain cheesy.” You sure don’t want to come off as cheesy to the rest of your magic marker gang.

I hope, every day, that I catch one of these idiots. I don’t want to hurt anyone, certainly not in print, but I’d love to have a couple thrown in jail. The cops have flat out told me they hate these guys. They don’t appreciate weasely types. I’d sleep well at night knowing these guys would get tagged in jail, just not in the way they think is really cool.

It’s Named What?

The Infüz-O-Matic 5000

Classic literature and untold events.

Homemade brewing equipment at its finest.

There are many beers out there whose names are inspired by a specific event or experience. Some are meaningful and some are just fun. But, sometimes the purpose of the beer’s name is to round out the consistency of everything around it. When it comes to naming their beers, Daniel Endicott and Gerard Olson take just that approach, one that is most fitting for Forest & Main.

Since its opening less than a year ago, Forest & Main in Ambler has been a prime example of consistency. From first glance upon the old Victorian-style building it calls home to your final sip of ale, you’re lost amidst their classic take on the world of brewing; from the old building, the classic beer styles based upon English and Belgian roots, the antique décor, and even the Englishman-like chic attire of Daniel, who is commonly found in the role of gracious host. With such a well-executed theme, it’s only fitting that they give their beers names to complement the experience.

The inspirations come from where the beers come from.

For example, many of their English-style beers such as Kinch and Omphalos are named as references to the classic piece of English literature, Ulysses, while others are named after works of Dickens and Shakespeare. For the saisons, they look to France for inspiration. In general, they try to stick to what is fitting for the theme of Forest & Main. This means avoiding the approach taken by many breweries and leaving puns and alliterations away from their naming process. At times they’ll try to incorporate what a beer is into the name, but that is oftentimes easier said than done, and in keeping with the theme, not always the most effective. One such beer, Fiso, used New Zealand based hops and was thus, named after a mutual friend from that region.

Other times, a beer comes along that doesn’t fit the theme and is based off a humorous event. One such beer was called Rocket Bird, but that’s a whole other story and may or may not have happened anyways…

Most people know all the basic equipment that lives within a typical brewhouse. You have your mash tun, the kettle, a few fermenters, and some bright tanks to go along with your kegs, firkins, and the lines used to fill and clean them (just to name a few). When you talk to brewery owners and brewers alike, one of the key characteristics they look for in a good brewer is the ability to work things out on the fly. Yes, coming up with a recipe is important, but being able to manage this equipment can be equally as important. Someone who can fix a kettle that shuts down halfway through a boil, quick enough to save the batch, is an invaluable asset to the brewery. A good brewer tends to be pretty creative and can come up with some handmade brewing equipment of his own that’s not found in other breweries.

The Infüz-O-Matic 5000 is exactly that—the brainchild of an invaluable brewer. Looking to take their Scratch Beer series to new heights, John Trogner, of Tröegs Brewing Company, created this contraption to extract and infuse ingredients into these small batch beers. The idea started with Scratch #88, which was a chocolate stout. Four kegs were turned into circulation units and filled with over 100 pounds of cocoa nibs, 50 pounds of cocoa powder, thirty whole vanilla beans, and a whole lot of Cascade hops. The beer was then circulated through these four kegs for more than 150 hours, absorbing as much of the flavor of these ingredients as possible. Think of it as a giant four-keg Randall of sorts and something that is sure to change the future of Scratch beers as we know it.

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the variety pack

// meet the scene

The Liquid is Good Interview By Jane Dempsey

Meet Rich Allen, brand ambassador of Long Trail/Otter Creek.

Jane: We go back a long, long Way in this business. so, i’ll Just start With the usual question—What got you into this business?

Rich: Well, my father-in-law, Joe Finn, worked at Penn Distributors. I got in as a helper on the truck in May of 1990 and I worked my way up. We had the pleasure of working together for several years, and now I’m here at Pinocchio’s with you, drinking a beer.

Jane: you’ve Worked every aspect of the Wholesaler side and noW you Work the supplier end. any big differences betWeen the tWo?

Rich: I get to wake up in my underwear and answer the phone and do some work. You’re your own entity on this side. It was more a team effort on the wholesaler side. Now, I have to prioritize my work and fish where the fish are.

There’s only one person responsible now, and it’s Rich Allen.

Jane: you and Matt geiser are out in the Market a lot noW. What is the take on the Market?

Rich: I think three years ago when I started with Long Trail there weren’t so many breweries in the market. Now you’re getting so many great breweries coming in and it gets tougher and tougher. You have to work the market. I have Matt Geiser on board working hard and he’s learning to do things the right way. Sometimes I want to wring his freaking neck, but that’s alright. He helps us and he knows his beers. He adds some of that geekiness to mix in with the Long Trail theme.

Jane: one of the great things about long trail is the eco-breW aspect.

What’s that all about?

Rich: Long Trail was founded by a mechanical engineer and he put the system in place where he was using the spent grain and giving it back to the cows. 25% of our fuel is run by methane gas which in return, we use that water to recycle the steam. We process that with the beer and we use 1/3 less water. It’s a pretty big thing. We are very eco-friendly. We won the Governor’s Award in Vermont. Our water is some of the best drinking water in Vermont.

We have a lot of things we can hang our hat on and the liquid is fantastic.

Plus, it’s beautiful up here. For the volume we do, being one of the largest craft breweries, it almost looks like a little ski-lodge.

Jane: tell Me a little about life outside of long trail.

Rich: Since I switched from Penn to Long Trail, I have had a little more time, a little more freedom. One of the things I took for granted was my work and time at Penn. Now I get to spend a little more time with my kids.

If anything, I get to drop them off to school every day or see them off, and that’s a big deal to me. I just spent 20 years with my high school sweetheart.

She’s a pain in my ass but I love her to death. I love going down the shore. I love going to the Phillies [games]. I’ve been friends with guys since the first grade; we still hang out, play golf. I feel like an old fucking guy right now.

Jane: so We knoW you represent long trail, but there are also soMe other brands that you represent…

Rich: I have Otter Creek, Wolaver’s, and The Shed. We have some really cool brands with Otter Creek. Honestly, I think Wolaver’s is a sleeper. The liquid is great. We’re starting to find our niche with the Otter Creek line.

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To find out more about Rich pretending to be a dentist and getting beat by nuns, download the app in iTunes!

the variety pack

// a little bit of everything

Top Albums to Brew to With Yards Brewing Co. We asked the brew team at Yards Brewing Company what their favorite albums to listen to while brewing are—and if you just happen to walk into Yards while the boys are at work, there’s a good chance that one of these albums might just be playing:

Gang Starr Hard to Earn “It’s Guru and Premier.

That’s all you need to say.”

ANDREW RUTHERFORD

Garth Brooks Double Live

ANDREW HOWARD

“The electricity Garth Brooks brings to a live album charges me up for brewing.”

Giorgio Moroder From Beer [Here] to Eternity

MITCH ALBACH

Frank Sinatra Best of the Best

ANDREW GLASS

“Nobody keeps you company on an overnight brewing shift like Frank.

And who doesn’t love a classy brewhouse?”

“Faster than the speed of Love Stout.”

Umphrey’s McGee Anchor Drops “Umphrey’s is an amazing live act. I gotta have more cowbell!”

MATT HALL

Which Bar is it?

Can you guess at which bar this photo was taken?

First 5 people to correctly name the bar, win a Philly Beer Scene t-shirt.

Send your answer to: contests@phillybeerscene.com

21

the variety pack

// a little bit of everything

BREWERIES | WINERIES | DISTILLERIES | RESTAURANTS

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the variety pack

// a little bit of everything

Brews Abroad Germany’s “local” and Philly’s lucky.

BY ZACK CYPHERS

You’ve heard of Spaten, Bitburger and Paulaner, but what about Schöfferhofer, Fässla or Maisel’s? In Deutschland, drinking beer means drinking what’s local. Beer stimulates the local economy and you can help support yours.

In Franconia, in northern Bavaria, local beer means great beer. This is a region, not a state, and though Franconia rooted for Bayern in the Champions League Final, it has its own soul, and fiercely so. Here you’ll see the flagpoles flying red and white rather than the Bavarian blue. It’s just a stone’s throw away from the temples of the German beer mecca. Bike a few miles out of town and you’ll see the rows of wooden frames supporting the hop vines. That famous bacony Bamberg rauchbier is a local specialty; little-known Kloster Kreuzberg has been called the best German beer and doesn’t export past a few miles from the monastery door; Kulmbach, the secret beer capital of Germany, is a short drive and Bayreuth has its own claims to beer fame.

You might imagine that living in Germany means an overwhelming wealth of beer available at all times. That is true and untrue. A trip to the local Supermarkt or corner Lebensmittelgeschäft, reveals tidy shelves, well–stocked with beer, but the number of styles available is actually more limited than what you’d find back home. That’s because beer is consumed here with an emphasis on what’s local. Every town consumes beer from its local

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breweries. The lineup is predictable: a pils, a dunkel, a hefeweizen and a schwarzbier. When there’s a fest in the town platz (almost every weekend during the summer) you’ll see the colorful tents of whichever brewer sponsors the event. It’s tempting to order familiar brands like Paulaner or Erdinger, but these are considered mass produced beers here. They aren’t respected the same way the local beer is. If you want to taste the local flavor, stop into any small grocery and grab a few bottles of something that’s brewed nearby.

Labels with names you don’t recognize often yield pleasant results.

The beer here is fresh because it’s consumed so close to where it’s brewed. For Kölsch, head up to Köln. For a fresh, crisp Jever, spend a few hours on a train. Philadelphians don’t realize the incredible position they’re in. Philadelphia’s appetite and taste for good beer has created a variety that the average European can only dream of. One can choose from more styles at 10th and Pine than at the Markt Platz. A German would consider it strange, almost sacrilegious, that Gaffel and DAB could share the same tap space.

What does this mean to you, discerning Philadelphia consumer?

As you sip your suds, relish and revel in the sheer range available to you. The Philly beer scene is truly world class. You can choose to live like a European, exploring the exotic imported beers from Germany or Belgium, but don’t forget to “buy fresh and buy local”.

You’ll be living like a European and stimulating the local economy.

Viva la Philadelphia!

A Philadelphian’s take on brewing craft beer in Mexico.

When you think of Mexico, craft beer is one of the last things that comes to mind.

Corona, beaches, tacos, and hell, even spring break, probably come to mind first. There is good reason for that, as Mexico isn’t exactly a destination for craft beer (though one of their breweries, La Chingonería, did bring home a gold medal at the 2012 World Beer Cup.) There is a culture starting to develop though, and Philadelphia just happens to have a transplant living in Puerto Vallarta who’s working for a relatively new craft brewery called Los Muertos Brewing.

Chase Buckner left Philadelphia to reside in Mexico in 2009, and after some pleading to owner Conner Watts (a Utah native), found himself working full time for Los Muertos, selling craft beer in country drowning in boring lagers. We caught up with him to find out what it’s like:

So what’s the beer scene like in Mexico as compared to Philadelphia?

It’s way different. Really, really young is how I’d describe it.

Mexico has long been a country dominated by two beer companies who put out Corona, Pacífico, Modelo, etc. All smooth drinking Mexican lagers, which are great, especially in a really hot climate.

That being said, as the craft-beer movement continues to get bigger and bigger in the U.S., we’re seeing the tastes of the average Mexican beer drinker evolving, and this new and growing demand for variety is just starting to be met. It’s really cool to be a part of that.

How many craft breweries are there currently that you’re aware of?

Just a handful, really. Baja California has a few, I know of one in Monterrey, there are a few in Mexico City, and there are two great companies in Guadalajara. I’m sure there are a few more but only a few are micro-breweries and brewpubs, so when you’re talking about making craft beer and serving it on-site, it’s a really small club.

What size system do you brew on? Do you bottle or can anything?

We brew on an eight-barrel system that was custom fabricated for us partially in Guadalajara and partially on-site in the brewpub.

We are not currently canning or bottling, although we definitely hope to in the near future. We’ll start with to-go growlers, which should be available shortly.

You can keep up with all the happenings of Los Muertos Brewing on: Facebook facebook.com/losmuertosbrewing, Twitter @MuertosBrewing, and Instagram @LosMuertosBrewing

What kind of beers do you make?

We have six signature beers: Agave Maria, an amber ale infused with agave syrup; Mexicana Rubia, a pilsner style blonde; Anillo de Fuego, a chili-ale; Mujeriego, a fruit-infused ale made with varying types of fruit; Revenge, a pale ale so hoppy most would consider it a mild IPA; and McSanchez, our Mexican stout.

They all have some really cool artwork that a local artist did up for us, which will eventually become the beer labels.

Is there a story behind the name Los Muertos?

Conner and his wife chose the name. Los Muertos means “the dead,” and the most popular beach in our side of town, which is just three blocks from us, is called Playa de Los Muertos. The imagery and symbolism associated with death and Dia de Los Muertos (Day of the Dead) is a huge part of Mexican culture, so it works really well for us.

Any plans on brining your beers back to Philly?

Hopefully in the near future. We’ve had a few smaller US importers approach us with interest, but we’re really just focusing on getting our recipes perfected and ironing out all the growing pains before we start going after stuff like that.

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woman on the scene

partner of pleasure Collaboration in unlikely places.

BY CAROLYN SMAGALSKI

“pleasure’s a sin, and sometimes sin’s a pleasure,” wrote Lord Byron in Don Juan. Whether focused on entertainment, happy satisfaction or sexual enjoyment, mixing pleasure with beer promotes good karma.

Partnering can be all about pleasure, but in ways we never expected. In 2004, two big names in craft beer changed the game regarding collaborations. Three years earlier, Vinnie and Natalie Cilurzo of Russian River Brewing in California and Adam Avery of Avery Brewing in Colorado had discovered a common theme in their beers. Russian River brewed a Belgian Strong Dark Ale named Salvation; Avery brewed a Belgian Strong Pale Ale named Salvation. Rather than entering the courts over who had first rights to the name, they agreed to continue production as if each line had never been crossed.

Taking the high road, they collaborated to blend their two Salvation Ales to create a third Belgian Ale, a cuvée that celebrated the best of both worlds. Partnering with a rival became chic. Natalie Cilurzo christened this beer Collaboration Not Litigation Ale, a name which was sure to gain attention in headlines throughout the country. It took two more years before Collaboration hit the shelves, but when it did, it represented pleasure for beer fashionistas. It created buzz.

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Partnering, as it turns out, can be done in as many ways as the human mind can imagine. In the aftermath of Hurricane Sandy, which hit the southern shore of Long Island, NY on October 29, 2012, brewers partnered to benefit victims of the “Superstorm,” including Barrier Brewing Company who had just opened their doors in 2010 and were chosen as Best Brewery in New York at the TAP New York Craft Beer Festival in 2011. They upgraded to a new facility in Oceanside only four months prior to that ominous day when Sandy came ashore.

Eight breweries from Long Island collaborated to create Surge Protector Sandy Relief IPA, brewing under the Blue Point Brewing Company label. Blue Point and Barrier Brewing were joined by Blind Bat Brewery, Great South Bay Brewery, Greenport Harbor Brewing, Long Ireland Beer Company, Port Jeff Brewing, and Spider Bite Brewery in an effort that took on the form of a brewers’ guild, with each brewery donating ingredients. In addition to benefiting Barrier Brewing Company, proceeds from the collaboration

were also shared with victims of the storm through another philanthropic organization, Long Island Cares.

Brewery Ommegang of Cooperstown, New York had been untouched by Hurricane Sandy. Simon Thorpe, President and CEO of Brewery Ommegang and Duvel Moortgat USA, offered assistance to any brewery that had suffered at the hands of Mother Nature. Dealing with nearly $100,000 in damages to their new facility, Barrier Brewing owners Evan Klein and Craig Frymark accepted the offer as a godsend. Partnering with Ommegang Brewmaster Phil Leinhart, they created Barrier Relief Ale, a Belgian Style IPA made with 200 pounds of hops.

In January 2013, nearly 500 kegs were distributed across New York City and Brooklyn, including such wellknown venues as The Blind Tiger, D.B.A., Birreria on 5th Avenue and Alewife in Long Island City.

this epic fantasy in a medieval world where seasons last for years, and the quest for the throne is smeared in treachery, sex and blood.

The inaugural Ommegang beer, Iron Throne Blonde Ale, was released mid-March to coincide with the third season of Game of Thrones, which premiered March 31, 2013. The season follows the third tale, A Storm of Swords, which principally takes place in the fictional land of Essos, ruled by King Robert’s son, Joffrey of the House of Lannister of Casterly Rock. The flaxen-haired Lannisters preside over the wealthiest house in the Westerlands and control the lion’s share of gold mines, led by power and greed.

Iron Throne Blonde Ale follows this royal line with a beer that is “fair in color and soft in appearance, yet it still possesses a complexity and bite to be on guard for,”

most often, collaborations are contracted among brewers, but of late, beer has fused with music, literature and film.

Most often, collaborations are contracted among brewers, but of late, beer has fused with music, literature and film. Good karma may have played a part when, only days after assisting Barrier Brewing with Barrier Relief Ale, Brewery Ommegang announced a collaboration with HBO that would link the epic fantasy series, Game of Thrones, to a portfolio of beers created by Ommegang.

It was a match made in heaven. Ommegang’s parent company, Duvel Moortgat, boasted European brewing traditions that were founded in 1549. Their logo was so well matched to the Game of Thrones series that it could have served as a heraldic standard for one of the seven kingdoms. And the connection went even deeper than that.

In 2008, Ommegang Brewmaster Phil Leinhart was inducted as a Knight of Honor, a member of le Chevalerie du Fourquet des Brasseurs, the Knighthood of the Brewers’ Mashstaff, a society that is a direct descendent of the 400-year-old Belgian Brewers’ Guild of Brussels.

Having an authentic knight onboard for a series filled with kings, dragons and feudal lords would bestow the crowning touch to the inaugural beer.

The series stems from A Song of Ice & Fire, a set of seven books written by George R.R. Martin, who created

wrote Phil Leinhart. The beer lurks at the high end of “approachable,” at 6.5% ABV, lying in wait with its soft golden appearance and a strength that can overpower with deft quietude. Noble hops celebrate the kingly brew, available in 750 ml champagne bottles and on draft.

Lemon peel adds a hint of tartness, while aromatic grains of paradise add a peppery pinch to the pleasure. This is no lawnmower beer, so cast aside any thought that Brewery Ommegang has “sold-out” to mass marketing.

The second beer in the series is under tight wraps, but will be released in the fall to coincide with the third season finale. If I had to venture a guess, I would put my money on something blood red, a Winter Warmer or Belgian Dubbel, perhaps. The third tale, A Storm of Swords, was split into seasons three and four because of its length and complexity. Rife with violence and culminating in a crucial scene called “The Red Wedding,” the producers hired amputees as extras for this segment, in keeping with the gory scenes described in the book. This royal partnership between HBO and Ommegang promises a merging of talent on both sides of the epic kingdom.

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fun with beer

“Yarn”ing For a Simple Beer Bottle Project?

A simple way to turn your empty bottle into a piece of art.

Some breweries are putting a lot of thought into what kinds of bottles they put their beer into nowadays. Yes, many use the typical 12oz. bottle, while others (many of the Italian breweries) are using very elaborate, almost decorative bottles to showcase their beer. Some bottles are so nice, you almost feel bad throwing them out, but placing them on a shelf as is, they’re still just a beer bottle on a shelf.

Well, with just a few basic items, you can turn those bottles into decorative pieces of art that look great on their own or filled with flowers. Plus, it gives you an excuse to relieve your childhood and play with Elmer’s glue (you all know you like peeling dried glue off your fingers).

WHat you neeD (wine/spirit bottles would work as well) Elmer’s glue Different colored yarn and/or jute. (make sure you choose a thicker yarn)

+

+

WHat to Do going to want to hold pressure on the yarn and make sure it dries in place completely.

Step 1: Go to the bottle shop and pick out your favorite shaped bottles. Look at this as an excuse to try out some of those fancier beers you’ve had your eye on, but couldn’t warrant the expense.

Between getting to drink it and it becoming a piece of art in your house, the price should be much more approachable.

clean, but you want the paper part of the label gone. Make sure the bottles have dried off before continuing.

Step 3: Start at the bottom of the bottle and squirt thin lines of glue around the circumference of the bottle.

Step 5: Once dried, continue this process until you’ve covered the entire bottle. As with the bottom of the bottle, you want to ensure that the top dries completely in place.

Step 2: Once you’ve drank the beers, remove the labels. Soaking them in hot water can make this easier to do. They don’t have to be perfectly

Step 4: Place the yarn or jute at the bottom and wrap it around the glue-covered part of the bottle. For the first few circles at least, you’re

Step 6: Find the perfect place to display your new beer bottle vase and start deciding what fancy bottle of beer to try next.

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Creative Pub Fare & A Brew With a View PHILLY’S BEST NEW BAR 2012 Drinker’s Choice Awards

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Wait for it‌ It’s been a long and, at times, bumpy road. But now more people than ever are able to enjoy Brooklyn beers all over the world. Throughout the years, some of the friends we’ve made have risen to ar tistic fame.

We could think of no better way to celebrate our 25th anniversar y than to par tner with Fred Tomaselli, Roxy Paine, Joe Amrhein and Elizabeth Crawford, all of whom agreed to contribute ar t to grace the labels of a Silver Anniversar y Lager. Our celebrated Brewmaster Gar rett Oliver crafted a double bock version of our first beer, Brooklyn Lager, to commemorate the anniversar y. We can’t show you the paintings now, but we’ll be rolling out the four labels throughout 2013. Hang tight‌ the paint’s dr ying.

Steve Hindy, co-founder and president The Brooklyn Brewer y 79 N 11th St, Brooklyn, NY 11249 U BrooklynBrewer y.com Facebook.com/TheBrooklynBrewery U @BrooklynBrewery U BrooklynBloggery.com

“Whether our guests prefer to sample food and beer pairings, sip new and unusual beers or soak a brewer in our dunk tank, we can’t wait to pour out a pint with them and enjoy being right in the heart of ‘the best beer drinking city in America’.� Cheers! T McNally 2801 Fairmount Avenue Philadelphia

215.978.4545 londongrill.com

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homebrewer’s corner

A new wAy to enjoy spring flowers How to utilize flowers in your home brews.

BY STEVE HAWK

It’s the spring issue, so an article about “flowers” makes perfect sense. But flowers aren’t just lovely to look at; many are suitable to eat and drink.

Flowers can add unique color, aromas and flavors to beer.

They are best suited for beers with more of a spice presence, like Belgian wits and saisons, but can bring a unique twist to just about any style. The more adventurous brewer may consider adding them to an IPA. Many recipes that use flowers specifically call for the “dried” variety, which can be purchased at a grocery or homebrew store. Using fresh

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picked flowers is possible as well, however, it requires a bit more care, as you must select ones that are free from pesticides and other chemicals.

The following are just a few of the many flowers you can use in brewing, which should give you yet another reason to appreciate this change of season. When you’re thinking about what flowers to plant in your home garden this year, perhaps this article will sway your decision. Yes, they may look beautiful at the foot of your driveway, but if they’re equally attractive in your beer mug, even better!

HIBISCuS

DanDelIonS

This flower is best known for its use as a tea. It produces a brightly colored, tangy beverage that is both a natural diuretic and a good source of Vitamin C and other minerals.

Dandelions are flowers in the aster, daisy, and sunflower family. They are comprised of small flower heads, called florets, which combine together into a composite flower. Dandelions contain many vitamins and minerals, specifically Vitamins C, A and K. They are entirely edible, but best-known for their use in making wine.

In brewing, it blends nicely with other fruits and flavors, producing a tangy, cranberry-like flavor with citrus overtones. Hibiscuses are best added as dried flowers during secondary fermentation to get the most out of the color and aroma. Some recipes call for it at the end of the boil to enhance the flavor profile.

roSe HIPS

Rose hips are the fruit of the rose plant. They are generally used in jam, jelly, syrup, pies, soup and marmalade. They can be eaten raw, like a berry, and are also one of the richest plant sources for Vitamin C. For homebrewing, you can add about an ounce in specialty brews to impart a fragrant aroma and taste.

It produces a tangy flavor and floral aroma, similar to the hibiscus described above.

lavenDer Lavender is a flower in the mint family. It is extensively used in aromatherapy and believed to relieve the discomfort of insect bites, burns and headaches.

They’re also used for a sleep aid and relaxation. Culinary lavender is best known for its use in dessert-type dishes, such as cakes, sorbets and ice cream.

In brewing, it imparts a sweet floral flavor with lemon and citrus notes. It can be added at the end of the boil, like the other flower adjuncts, or soaked in grain alcohol for about a week and then added to the secondary.

For brewing, dandelions are perfect in fruit and spice brews, like most floral adjuncts. They produce a sweet, honey flavor that is very enjoyable. Dandelions can be picked anywhere you find them; just be sure to use the petals only, as the green parts are unpleasant and will wash out the floral character. There are a number of different ways to use dandelions in brewing. Some recipes call for adding a pre-boiled tea to the end of the boil, while others add the petals to the mash.

CHamomIle Chamomile is a flower in the daisy family. It is one of the most widely used of all the herbal remedies that have survived into modern-day usage. Chamomile is well-known as a sleep aid, as it invites relaxation, while reducing anxiety, stress, restlessness and insomnia.

In brewing, chamomile imparts an interesting and unique flavor that is difficult to describe. The flavor is just slightly fruity and the aroma is very pleasant.

Chamomile is used often in wit style beers, blending very well with the orange peel and coriander. It also works well with all kinds of ciders. Chamomile can be used by itself or in combination with other herbs. It also makes a good dry “hopped” addition at the end of the boiling process to enhance aroma.

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hop culture

Essential Oils How brewer’s get that hop burst in beer.

BY JOE BAIR

A simple way to enjoy hop aroma is by rubbing a few hop cones between your palms to create some heat for a few seconds, just until it turns sticky, and then inhale in cusped hands. What you smell is the “flashpoint” of the essential oils vaporizing. The amount of essential hop oils that go into the beer is less than a few hundredths of the weight of the cone (1-3 parts per million), so getting that rubbed hop smell in the beer must be understood. This is how brewers are making it hoppy just for you.

To begin with, hop packaging has improved. The hop merchant, wholesaler and homebrew store owner packaged the hops for their companies for name brand recognition which degraded the hops, because hops oxidize quickly. Now, the hop merchants package them just once in portion controlled, nitrogen flushed, oxygen barrier packages. Once you’ve opened your hop package, you should use them, or store your excess hops with the air expelled in your freezer, as oxidation happens faster at higher temperatures.

It is imperative to understand the delicate balance in timing and temperature of hop kettle additions for the bittering, flavoring and aroma. When you boil the hops you drive off the aromatic essential

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oils of the hops (homebrewers love the smell of hops in the brew house during the boil).

When I’m solar brewing and pressure cooking the wort, the bittering alpha acids isomerize more under pressure (past the 212ºF boiling ceiling) and the essential oils are not driven off, but go back into the beer making it mighty hoppy!

Hop Kettle Additions Made Easier:

Bittering or boiling cones, pellets or hop plugs or bittering hop Alpha acids (which are usually ethanol extract) are calculated by IBUs (International Bitter Units). When boiling the hops for an hour it just rearranges the atoms of the molecules (i.e. isomerize) so the Alpha acids will be released from inside the cones lupulin glands and dissolve into the wort. For most “glass of hops” US IPAs, try using a small amount of bittering hops (~3 IBUs) and 10x of “flavor” hops. Using less bittering hops benefits the malt flavors in the beer by not hiding it behind the less harsh tasting bittering hops.

Flavoring or finishing (ethanol extract): The semi-released hop resins play an important part in flavoring and finishing late kettle

The four essential oils of hop aroma: Myrcene, Caryophyllene, Humulene and Farnesene.

For the most hop emphasis, brewers should wait at least until the wort is cooled down below the boiling point of the hop oil and it is even, before adding the aroma hops below the flashpoint to be most efficient.

Myrcene

Humulene

(flashpoint 103ºF, boiling point 147ºF) is the piney, grapefruit character you taste in American beers.

(flashpoint 110ºF, boiling point 210ºF) is the continental European Noble hops herbal spicy flavor used in perfume.

Caryophyllene

Farnesene

(flashpoint 200ºF, boiling point 262ºF) is the Earth, wood and pepper smell you find in English beers.

(79ºF flashpoint, boiling point 500ºF) is the “green apple” smell, but is usually in very small amounts.

additions (over the last 30 minutes with particular emphasis on about 12 minutes) called “burst” hops additions. These lower alpha isomerization (~15%) flavoring resins fit somewhere in the middle and contribute to the sticky hop taste.

Aroma or nose hop (CO2 extract): Hop oil has been on the market for 40 years, it was originally extracted with steam which oxidized the oils and made some nasty tasting solvents. It was used for bittering only. Hop aroma oil is extracted using vacuum distillation with liquid carbon dioxide in a controlled environment which produces an amber to yellow colored oil. Hop varietals are different in aroma due to the composition of the volatile essential oils which change in a different year’s crops and location. It is now used in holistic therapies, which goes back to the original use of hops as a calmative herbal remedy for childbirth in Southern Germany.

There are four essential oils of hop aroma (see above chart), of course, it is complex and there are other oils (20-25% of the total oil content), too! The percentage of one oil to the other is just as important as the percentage of the oil itself. To find the hop oils, look them up by name and compare the oils of one to another.

I’ve seen homebrewers use a pillow case full of freshly picked hops to “wet” hop a five gallon batch. The displacement volume is messy and it oxidizes the beer. If you haven’t grown your hops but want the same effect, use hop aroma oil which is cold extracted with liquid CO2 and will not expose your beer to oxidation. Aroma hop oils are generally used in the secondary fermentor or before bottling or kegging. The reason being, the yeast metabolizes and alters the oils, resulting in a different kind of aroma.

Extract and specialty grain brewers can boil the wort in half the time to get hoppy beers. If you do not want to boil for an hour, just boil for thirty minutes and add “burst” hops accordingly. The extract maker is usually the same malter of the grain so the DMS has already been boiled off. Since all-grain brewers need to boil wort for an hour for all grain to drive off the DMS, you should just add one half-ounce of bittering hops to reduce the surface tension to help avoid boil overs. Hop oils were originally made for brewing in warmer climates like Africa, where the storage and stability of whole or pelletized hop was not possible and required the hop extract.

33

cooking with beer

Use Your Cojones Hickory smoked “cojones,� glazed with an imperial red eye BBQ sauce, toasted sesame and crema.

BY CHEF ROBERT LEGGET

The Prince Myshkin Russian Imperial Stout by Dock Street Brewing is easily one of the best food beers that I have had the pleasure of tasting this year. The rich maltiness with a slight bitter chocolate in the taste and the heavy aroma of roasted black malt backed with a marshmallow-like essence could make one think,

The Imperial BBQ Ingredients:

t › DVQ NJODFE HBSMJD t DVQ NJODFE POJPO t DVQ EJDFE QPCMBOP DIJMJFT t QBTJMMB DIJMJFT UPBTUFE t HVBKJMMP DIJMJFT UPBTUFE t P[ 1SJODF .ZTILJO t P[ TUSPOH CSFXFE DPêFF t F TUBS BOJTF UPBTUFE BOE HSPVOE t DVQ CSPXO TVHBS t DVQ SJDF WJOFHBS

The Cojones Ingredients:

t MCT HSPVOE #FSLTIJSF QPSL t UCTQ [FTUFE HBSMJD t FHH ZPMLT t UCTQ TBMU t UTQ 8PSDFTUFSTIJSF TBVDF t UTQ TNPLFE QBQSJLB t UTQ DIJQPUMF QPXEFS

Directions:

t *O B TUBJOMFTT QPU TXFBU UIF POJPOT garlic and chilies together, until translucent. t "EE UIF CFFS WJOFHBS DPĂŞFF TUBS BOJTF and brown sugar. Reduce by half. This should coat the back of a spoon evenly. t 1SPDFFE UP BEE UIF ESJFE DIJMJFT simmer for 10 minutes, turn off the heat and tightly cover for 20 minutes. t 1PVS ZPVS NJYUVSF JOUP B CMFOEFS BOE purĂŠe until smooth. *Note: At this point, I add a pinch of xanthan gum as a stabilizer and some small pieces of dark chocolate to balance the spice and to give an aftertaste that makes the chocolate in the stout really shine through.

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“Another dessert beer?� Absolutely not. This beer screams for contrast and big, bold flavors to push up against such a large grain bill in this heavyweight contender. As prepared at this year’s Brewer’s Plate, here is that dish, brined, cooked and glazed with this powerhouse of Russian imperial stout goodness...

Directions:

t .JY BMM PG UIF BCPWF JOHSFEJFOUT XFMM NBLJOH sure that you start with extremely well-chilled ground pork. t 'PSN JOUP P[ DPKPOFT BOE SF DIJMM again in the freezer, until they just begin to firm.

While chilling your cojones, combine: t P[ PG UIF 1SJODF .ZTILJO t ÂŁ DVQ CSPXO TVHBS t ÂŁ DVQ LPTIFS TBMU t UCTQ TUBS BOJTF UPBTUFE HSPVOE t UCTQ BMMTQJDF UPBTUFE HSPVOE t #SJOH UP B CPJM UIFO XIJTL JO MCT PG JDF until mostly melted, toss your “cojonesâ€? in the chilly bath and refrigerate at least 10 hours.

Assembly:

t 4NPLF ZPVS DPKPOFT GPS NJOVUFT XJUI IJDLPSZ UISPX UIFN JO ZPVS *NQFSJBM BBQ and continue to cook through, about 10 minutes at a simmer. t 4UBC ZPVS DPKPOFT XJUI QJDLT UPQ with rich crema and toasted sesame. t ɨFO TUBSF XJUI BNB[FNFOU BT everyone around you enjoys their fair share of your delicious, salty, succulent and spicy (I’m gonna go there‌) “COJONES!â€?

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tunes & brews

The Mischievous Side of Chill Moody The West Philly rapper likes to have fun, especially when he’s guest bartending.

BY G.W. MILLER III

Listen to Chill Moody’s lyrics and you can’t help but feel excited, optimistic and, well, inspired (which is actually the name of one of his songs).

The rising young rapper from West Philadelphia broadcasts a positive message in a smooth flow, his rhymes building upon the ideas that you can achieve anything if you try, and that we all should be saying nice things to and about each other.

So when Chill started being critical of music a few years ago, his friends thought it was out of character.

“People had a hard time separating rapper me from me being a fan of music,” says the 28-year-old graduate of Overbrook High School and Millersville University who sold out the Theatre of Living Arts in December.

One night, while he was having drinks with friends at PYT in Northern Liberties, he decided that his more mischievous side needed an outlet. Chill, who is the epitome of a social networker, created the Twitter handle @DrunkChill.

“Instead of watching my mouth all the time, I can say whatever I want,” he says with a laugh.

It’s pretty tame by modern standards, especially in comparison to what some rappers present online. The always humble Chill comes off as a guy having fun with his friends, often at his West Philly home, dubbed Moody’s Klubbhouse, where he keeps a fully-stocked bar.

One of his friends, DJ Ricochet, spins music at Mikey’s American Grill & Sports Bar on Chestnut Street in University City every

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Friday night during the summer. Chill guest bartends some Fridays, doubling business because his social media followers show up in droves, Ricochet says. But Chill is not a bartender.

“If you ask me for something special, I’m just going to pour you a straight shot,” Chill recalls telling customers.

“He knows what he likes to drink and that’s what he serves,” says Ricochet, who adds that Chill often does shots along with the patrons.

After performing in bars and clubs all around the city and region, Chill has become a connoisseur of beers. His favorite is the Edmund Fitzgerald Porter from Great Lakes Brewing Company. Tröegs Mad Elf Ale is a staple at the Klubbhouse when it’s in season. And the bartenders at Milkboy in Center City are always introducing Chill to new brews, he says.

His drink of choice, however, is Jameson Irish Whiskey. His producers Joe Logic and Wes Manchild turned him on to the single pot still whiskey about two years ago.

“It complements the beers I like really well,” Chill says.

Last summer, he launched a companion @DrunkChill Instagram feed. Still, you won’t find him and his crew getting too wild.

“At the end of the day,” he admits, “my mom checks all my Instagrams and Twitters.”

Chill dropped his first full album in January and he’s been steadily releasing videos, one of which garnered airtime on MTV. His next step, he says, is to branch out of Philadelphia and build his audience elsewhere. And he’ll be guest bartending at Mikey’s throughout the summer.

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COMING SOON

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tapping into technology

Beer Here Finding the perfect beer is now much easier.

The proliferation of craft beer has been exciting and rewarding to every beer lover and there seems to be no end in sight for the ever-expanding craft beer choices. But this expansion has not been without its challenges! For virtually everyone involved in the beer industry, the brewers, retailers, and especially the craft beer consumer, the challenge has been how to cut through the clutter of so many brands.

Our world of beer continues to grow, and many are feeling overwhelmed by the multitude of choices, especially those whose job it is to market, promote, and sell beer. Meanwhile, beer drinkers across the country who are becoming more knowledgeable and want more information about beer are often turning to less than adequate resources on their smart phones and getting severely biased or just completely wrong information. Enter Beer Here!

Beer Here is a revolutionary new way for beer retailers to showcase their inventory for shoppers. Imagine walking into your local beer distributor or bottle shop and walking up to the bright, yellow, touchscreen Beer Here kiosk. Immediately, you are presented with choices: featured, explore, random, and find. Featured highlights specific products that the retailer has decided to promote, be it a seasonal beer or a new beer in the store. Explore is where consumers

can go when they are looking to try something new, allowing them to search through the retailers inventory by beer style, origin of the beer, or beer characteristics such as color, bitterness, alcohol, calories (yes, some of us beer lovers still count calories) and food pairings. “Random” pulls up a few windows that work much like a slot machine, spinning options of IBU (bitterness), SRM (color) and ABV (alcohol) to select a random choice from the database of beers. Finally, for the beer drinker who is on the hunt for something specific, there is the “find” option, allowing them to look up any beer in the entire database. This opens the search up to the broader world of beer, and even if the retailer does not have that product in stock, the kiosk makes suggestions based on the search criteria and the products available in stock.

For every retailer who has faced a barrage of questions about style, brands and suggestions, or for the consumer who simply wants to find their next favorite beer, Beer Here will be a dream come true!

The next generation, due in June, will offer a mobile app that will connect the craft consumer with their favorite retailer, building beer cellars and automatic notifications on beer releases that will have the Beer Here user thirsty for more!

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discovering craft beer

More Than the Sum of Its Parts Reader Matthew Brasch describes his discovery of craft beer.

If you have an interesting story about discovering craft beer, send it to us at discovery@beerscenemag.com.

I think that Michael Jackson said it best:

“To clink glasses of freshly made, seasonal beer, preferably in a pub or garden, with friends and perhaps new acquaintances, is a ritual that makes every participant feel good. We may not rationalize this at the time, but it gives us a sense of place in our common community and our time in the tides of life on earth.

This is a way to value beer and treat it with respect.”

Similarly, my appreciation of craft brew has been influenced greatly by the places, seasons, weather and people that were there when I experienced the beer. I believe that an appreciation of craft brew does not solely come from your technical knowledge of how that beer was made, but maybe more importantly, it comes from the environment in which you drink it. Yes, I am a beer geek, but my “geekiness” stems from an appreciation of the entire beer drinking experience.

I was raised in a family who appreciated beer, so my discovery began at an early age. My father was an amateur homebrewer before I was born, and one of my earliest brew memories is of my uncle drinking an English style bitter in the traditional dimpled mug, those crystal circles diffusing the warm glow of light through the dark amber liquid. But the most formative craft brew experience of my early years was a trip to Germany when I was in high school. I can still remember the excitement, at the “illegal” age of 18, sitting in the beer hall of the Hofbräuhaus in Munich and lifting that first “maβ” of helles lager to my lips!

Once I had tasted fresh German beer produced under the Reinheitsgebot, there was no turning back. By the time I went off to college, the craft brew movement had begun. Yes, I had my fair share of Natural Light, Milwaukee’s Best and “MGD” while playing beer

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pong, but how excited I would get at the beginning of the holiday season when you could actually buy a case of beer from Sam Adams with multiple seasonal styles in it!

After college, my palate was expanded through additional trips to the Old Country, including Ireland, Scotland, England, France, and Germany, twice more. The story of my craft brew journey would be incomplete if I didn’t mention spending several wondrous hours in the biergarten at the Hotel Domhof in Speyer, Germany in 2002.

There, with my fiancée, I experienced the exact situation that Michael Jackson described so aptly—the Domhof Dunkel, brewed on site, the coffee colored liquid with its tan, foamy head poured into a glittering glass liter mug, brought to me at a table under trellises overgrown with vines and flowers, sitting across from my beautiful bride-to-be as the sun shone down on the entire scene.

My exposure to such German craft brew most definitely left a scar—a burning desire to find fresh beer and consume it in extraordinary atmospheres! Luckily, my desire can now be quenched right here in the greater Philadelphia area. As a result of the growth of our own microbreweries such as Victory, Stoudt’s, and Forest & Main; to the influx of the myriad varieties of brew from around the country; to the brew pubs and restaurants devoted to nurturing craft brew— these have provided me with the opportunity to consume fresh beer, locally, with my friends and family, in memorable environments.

When these elements converge, that is when I believe the full spectrum of a craft brew can be fully appreciated and the true joy of beer revealed. That is why I am thankful to all those “revolutionaries” who have been working so diligently to raise the craft brew movement to what it is today in the Philadelphia area and have provided me with the opportunity to continue to discover craft brew!

A brew on premises home brewing shop that offers brew lessons

Hours Tuesday - Saturday 11am - 7pm Sunday 11am - 5pm 162 Haddon Ave Haddon Twp, NJ 08108 856-858-6000

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brewmasters

Ric Hoffman of Stewart’s A homebrewing passion leads to award-winning brews.

BY RYAN HUDAK

Sometimes, some people are lucky enough that their life takes them down the road to the perfect job, that job that they not only love doing, but at which they also excel. These people follow all of life’s twists and turns, taking the good with the bad, in order to find themselves arriving at this preferred destination. Such seems to be the case with Ric Hoffman, head brewer at Stewart’s Brewing Company in Bear, DE. “I can’t think of anything I’d rather be doing,” says Ric, who began his brewing career as so many do, homebrewing as a hobby as well as a way to save money. “I started home brewing in Tucson in the mid-nineties out of necessity—I was broke.” A year after Ric was bitten by the homebrewing bug, as most of us are, a friend offered him a minimum wage job at the former Wilmington Brewing Company in Wilmington, NC—a cross-country move he made simply for the job. “I was pretty transient at the time, so the move didn’t seem like a big deal,” Ric said. “[I] decided pretty quickly that it was the coolest job I’d ever had. I mean, you get to make beer. It’s a no-brainer.”

A few years after his start at Wilmington, circumstances lead Ric back to Delaware, where he’d lived before. He applied to each of the three breweries in New Castle County, and Stewart’s was the first to offer a job. Ric began as assistant brewer in 1998, which is when he received his first formal training in brewing. “I went straight from homebrewing to my first brewing job. After I became the assistant at Stewart’s, I attended the short course at the Siebel Institute [of Technology].”

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Ric was promoted to head brewer of Stewart’s in May of 2000 and since then, Stewart’s has taken home five bronze medals, two silvers and two golds from the Great American Beer Festival, but the awards aren’t what drives Ric. “The best thing is being able to see people enjoying the beers you’ve worked so hard to make.”

They are, however, appreciated: “I’d love to tell you I don’t care and it’s not a big deal, but I’m sure I’d be lying. It feels pretty good to be recognized on a national stage, especially for a small local place like us.”

While there are house beers that have been around since before Ric’s time at Stewart’s (“I don’t mess with what works.”), Ric is in charge of seasonal releases, though his schedule is driven by the customer. “Our customers expect certain beers at certain times of year, and I try to keep as many of our regulars as happy as I possibly can. I guess I can say that the owner gives me free reign, but the customers don’t.” And it is these same customers, of course, that Ric not only tries his best to give quality beer, but also a variety. “I’m a big fan of variety and brewing lots of different beers for different tastes,” he says.

There are, however, some instances where Ric draws the line. As he says, “Most of the trends that are hot at any given moment annoy me. Currently it’s the fad of throwing every kind of random exotic ingredient you can think of in and hoping it’s awesome. Before that, it was sour everything. Don’t get me wrong, I love well-made beers that push the envelope of style, but there are a lot of examples out there that fall short in my opinion.”

Ric has a similar mindset about crazy fad beers when giving advice to current and potential homebrewers: “Learn the basics before you go off the reservation making crazy beers. Learn to make a good, clean, simple golden ale or lager, and you’re gonna become a much better brewer than if you rush right out and try to make a peanut butter and fennel dubbel, or the hoppiest IPA you can muster.” Ever the pragmatist, Ric also focuses on the realities of the brewing lifestyle when dispensing advice to would-be professional brewers as well: “You don’t want to discourage anyone, but at the same time, [potential brewers] need to understand that the bulk of the work is grueling and repetitive and routine, and you’re most likely not going to be inventing new exotic beers every day, if ever.

And the compensation is not spectacular either, especially not to start. You really have to love doing the work, not just love the idea of being a brewer.”

And though he isn’t shipping beer to all corners of the country or making a huge splash in the bars of Philadelphia—and the medals and regular drinkers at Stewart’s could attest that he has the talent— Ric is happy where he is. “I’m very happy in a brewpub setting, for a number of reasons,” he says. “There is a lot more opportunity for creativity and variety in a brewpub, and you get much more direct engagement with your customers—for better or for worse; sometimes the immediate and very vocal feedback can be daunting.”

Despite being well-received by the local beer scene, Stewart’s doesn’t distribute to Philadelphia, so you’re going to have to make

the trip to the brewpub in order to taste Ric’s creations. But a mere 45 minutes from Philly, there’s really no excuse not to, whether or not you’re looking for the latest beer fad or simply a well-made IPA. And though the road you travel will not look anything like Ric’s, you can have the same destination—if not for a career, then for an award-winning pint of delicious beer. And really, isn’t that the destination we all want?

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travel

Atlanta, Georgia An evolving craft beer community with Southern charm.

BY AMY STRAUSS

Before you consider taking a Southern craft beer getaway to Atlanta, Georgia, it’s important to get a handle on the dichotomy of the city. While it’s a skyscraper-laden capital home to Fortune 500 companies and Coca-Cola, it also packs enough quirk to shape The Office’s oddball Ed Helms and serve as the backdrop for AMC’s The Walking Dead.

But, Atlanta isn’t just a big city backed by business success and entertainment wunderkinds. It’s an urban destination aided by individuals with country-like sensibilities, which has enabled it to become a breeding ground for small-batch dreamers, especially those itching to “make it” in the beer industry.

Home to Southern craft beer rebels, SweetWater Brewing Company, who have succeeded since 1997 with a mission to not “float the mainstream,” the city’s young and ever-evolving beer culture has entered into a renaissance over the last few years. In 2011 alone, five new breweries debuted (Monday 44

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Night Brewing, Red Hare Brewing Company and Wild Heaven Craft Beers included), with over a dozen to emerge through 2013 that’ll bump Georgia into craft kingdom status.

Up-and-comers include Orpheus, rolling out in July with a signature plum saison; Three Taverns, slated to host a thirty barrel brewing system and a focus on Belgian-style beers; and Creature Comforts come August, debuting just outside of Atlanta in Athens with a sour beer program.

But, this down South getaway isn’t just about crawling through breweries—which, you can easily do by booking a spot with reputable companies like Atlanta Beer Tours and Brews Cruise Atlanta. The restaurant and bar scene is as ambitious as the craft beer culture, which is why I’ve lined up top pint-swigging destinations you’d be foolish to skip when venturing below the Mason-Dixon line—all of which are broken down by the city’s happening neighborhoods.

Little Five Points Swing by Atlanta’s alternative district to explore one of the best beer selections in the country. Porter Beer Bar has received acclaim for being named one of the top ten beer bars in America, and after scoping the well-cultivated 430+ beer list, the title is deserved. Owned by husband and wife Molly Gunn and Nick Rutherford, the hip German beer cellar-themed haunt comes lined with exposed brick and handmade wooden booths and pairs their beer list with a just as innovative food menu—salt & vinegar popcorn and Georgia wild shrimp & grits included. Better yet, you know the owners have good taste since they have traveled to Philadelphia for beer-themed getaways.

Inman Park Just a stone’s throw away from Little Five Points, you’ll spy walkable Inman Park, which hosts the iconic 20th-century Victorian-style Victor H. Kriegshaber House. Homebrewersturned-pros Bob and Kristine Sandage have breathed fresh life into the historic space, introducing the Wrecking Bar Brewpub and The Marianna. Running a seven-barrel system aside a two-barrel, one-off experimental setup in the basement, the brewery features an ever-changing, diverse twelve tap roster served up aside stellar pub grub. (Ale fondue and locally-sourced Bavarian pretzels, anyone?)

Latest releases include a silky Russian imperial stout and a refreshing kölsch. No beers brewed off-site are poured here, to ensure only the freshest offerings are available.

Midtown At Grindhouse Killer Burgers, Alex Brounstein brings his obsession with perfecting the ultimate burger experience to life—beer on the side, of course. His “killer” burgers are served up on Martin’s Pennsylvania Dutch potato buns and sculpted out of a “secret” blend of chuck and brisket. Cozy up to the bar at the kitschy Piedmont Avenue location, housed in a former gas station, order up a craft can (what these hipsters are stocking) and take in the cult B movies airing via a projector. Nosh on the Dixie Burger—a fine combo of fried green tomato, pimento cheese and tangy slaw, as you’re in the South after all.

The beer-centric Cypress Street Pint & Plate, like Grindhouse, features a strong food focus, while still boasting a small, but sharp, suds list. As one of the only Atlanta spots rocking a $3 SweetWater IPA pint deal 24/7, that’s what gets you in, but the weekly “Beer Geek Tuesdays” are what keep you coming back. During your visit, your gluttonous food game should go like this: gobble up the bacon-laced, half-pound cheeseburger cushioned on two of local Sublime Doughnuts’ glazed, and then, order up the Cypress Philly, a cheesesteak developed by a “true Philadelphian.” I’ll let you give it the native test.

Decatur Take a quick trip out of city bounds to Decatur, a progressive suburb comparable to Berkeley, CA, that’s just twenty minutes from downtown Atlanta. Your first stop should be to visit the area’s sage of suds, Eddie Holley, at his bottle shop, Ale Yeah!

He and his crew pack the most obscure craft beer selection in the region, aside twelve equally awesome rotating taps for growler fills. His inventory of artisan cheeses, sausages, pretzels and chocolates will round out your experience.

While in town, speed over to the Brick Store Pub to finish off your trip at a true beer nerd’s Smithsonian. The bi-level, rustic space touts a behemothic beer list (seventeen taps plus a 200+ international bottle roster) with a staff insanely knowledgeable about each and every release on the menu. The bar has direct dealings with world-famous brewers and monks, including St. Bernardus Abt. 12, and even touts a vintage room highlighting co-owners Dave Blanchard and Mike Gallagher’s private collection. (Hey, you can drink any up—if you’re willing to pay the price.)

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not beer

For the Love of Hog The wonderful world of gourmet craft bacon.

BY MICHAEL RYAN LAWRENCE

When you list the finer things in life, craft beer is usually found near the top—especially for readers of this magazine.

Chances are that also on that list is bacon, and for many of the same reasons. However, much like we needed a craft beer revolution to awaken us from the dark slumber of mass produced beer, bacon too has become homogenized, mass produced and in dire need of its own awakening. Thankfully, here in Philly we have Bespoke Bacon to lead us into the pork belly revolution!

The similarities in philosophy between craft brewing and what Bespoke Bacon does is literally right in the name.

Bespoke is an English word that means “made to the customer’s specifications” or “made to order instead of mass produced.” It is here that the parallels begin between craft beer and craft bacon. Everything we love about good beer also applies to good bacon; the creative artistry in the recipe, the methods of science in the process, the personality and uniqueness of the product and most importantly, the flavors and aromas that stimulate the senses. It’s the very essence of the word “craft” and why we can’t get enough of the good stuff.

But therein lies the problem, we can’t get enough of the good stuff. When it comes to bacon, Americans have long accepted the mass produced version which is full of additives, sticky residues and pumped of nitrates to speed the curing process and add weight. This is why store bought bacon shrinks so much when cooked and why three guys smoking pork bellies in a Lansdale, Pennsylvania backyard decided they had enough. Those hog lovers are Brian Wolfinger, Bryan Cohen and Kevin Weidamoyer, and in an effort to make bacon they wanted to eat, Bespoke Bacon was born.

Much like brewing, curing meats is an ancient process that is deeply rooted in tradition. By returning to these base methods, Bespoke has revived old-world bacon while adding new-world innovation. Their custom process allows

the customer to choose the pork, the pounds, the cure and even the wood that defines their bacon. Being localvores by nature, all of their pork bellies come from Leidy’s Pork, right outside of Philadelphia, and they are always “dry-cured” with freshly grown and locally sourced herbs and spices. Aside from creating custom bacon, Bespoke also has a wide variety of core flavors to choose from. These range from their Classic, Signature, and Big Pepper styles to more exotic varieties such as Bloody Mary, Buffalo, Jalapeño-Cilantro, and Jamaican Jerk.

For the daring (or crazy), they even have a Volcano version which is made from the three hottest peppers in the world.

The beauty of Bespoke Bacon is that, much like craft brewing, they are always evolving and pushing the boundaries of what bacon is and what bacon can become.

And if there wasn’t enough connection between them and craft brewing, they recently collaborated with Robert DeMaria, from Prism Brewing Company, to tweak the recipe of Prism’s Insana Stout. Prior to working with Bespoke, Prism was using a soy-based bacon because pork bacon had too high of a fat content which led to poor head retention.

So Bespoke worked with DeMaria to produce a bacon with a reduced fat content which not only improved the head retention but also provided a true bacon flavor in the beer. Soy bacon uses liquid smoke to create flavor which technically can be considered an extract. By ditching the soy bacon this also returned Prism to being an all-natural and extract-free brewery. When asked what made him decide to work with Bespoke Bacon DeMaria said, “They’re a local company that makes custom bacon and shares our core beliefs... it was a no-brainer.” Do yourself a favor and check out bespokebacon.com and see what they have to offer.

Whether you are an occasional bacon eater or a pork belly purist, you can be assured that once you get a taste for gourmet craft bacon, you won’t be able to return to the swill of the swine.

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spirits

Luna Nueva Tequila Tequila that doesn’t need salt and lime.

In the world of spirits, it seems that tequila is often overlooked.

Not in the sense that it isn’t consumed, but that it doesn’t get the respect it deserves. The first thing most people think of is Cuervo Gold (which is barely even tequila), and if you ask someone to name a really good tequila, they’re probably going to say Patron.

With that, the concept of quality tequila often seems to be forgotten. The idea that tequila can be barrel-aged to great depths of complexity, similar to those found in a premium whiskey, is not a common topic of conversation when discussing spirits.

However, there are tequilas, such as Luna Nueva, that deserve a bit more attention.

In what was a chance happening of sorts, Luna Nueva Tequila found a home in the states when now importer and New Jersey resident, Gregg Chaplin, was traveling to Mexico looking to source inulin fibers for his job in the chemical field. During his travel, he was introduced to the tequila and with a little push from his friend, Christine Martucci, Chaplin decided to bring the tequila to the states.

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The initial release was a new series made especially for the New Jersey market, where Luna Nueva first found a home in the US. The 2012 Luna Nueva tequilas were made to commemorate the end of the Mayan calendar. This new take on their classic tequila recipes was made exclusively with highland agave and aged in American oak barrels sourced from Jack Daniel’s.

Despite mostly being sold out of the trunks of their cars, 2012 Luna Nueva arrived to immediate acclaim from tequila drinkers both amateur and professional alike, and soon after, the traditional Luna Nueva series found its home in the states as well. The traditional Luna Nueva is a blend of both highland and lowland agave and is aged in a mix of French oak and the Jack Daniel’s barrels.

Both lines are available in silver, reposados, and añejo. The silver is an un-aged, straight from the still tequila. The reposados are aged between six and eight months and the añejo lays rest in barrels for eighteen months.

le fromage

An Environmentally Conscious Pairing Yellow Springs Farm Yellow Brick Road & Philly Brewing Walt Wit.

BY RYAN HUDAK

Sometimes pairings seem completely obvious. Here, we begin with Yellow Brick Road, a firm goat cheese from Yellow Springs Farm with a rind washed in Victory Brewing’s Golden Monkey. Clearly, the Golden Monkey goes well with the cheese, so it would be the obvious choice for a pairing. When you throw Philadelphia Brewing’s Walt Wit into the mix, however, the choice becomes even more obvious—the beer tastes like it was made specifically to pair with goat cheese.

Yellow Springs Farm is located in Chester County, PA, a scant 45 minute drive from Center City Philadelphia, and houses a native plant nursery in addition to its artisanal

Philly Beer Scene is hosting

FREE Beer and Cheese Samplings Every 3rd Thursday of the month, from 4-6pm at the Fair Food Farmstand.

goat cheese dairy. The farm’s Nubian goats, which are selected for their naturally nutrient-rich milk, serve two purposes.

The first, of course, is to produce the milk the farm turns into award-winning cheeses. The other is to help the plant nursery by eating invasive plant species and preserving the local fauna, so you can feel good about supporting environmentally friendly goats while you eat their cheese.

To complete the all-around feel-good vibe of the pairing, Kensington’s Philadelphia Brewing Company is also community-minded, supporting their local Greensgrow Farm to encourage people to eat fresh, local and seasonal food, as well as planting and using local hops for their seasonal Harvest From the Hood. The focus here, though, is their Walt Wit, a Belgian-style white ale with “a pinch of spice and a whisper of citrus,” whose murky yellow appearance closely matches the Yellow Brick Road’s golden rind.

The cheese itself is aged for 60 days, which is when it becomes more firm than your usual goat cheese. It’s on the dryer side, and also has a sharpness to it. The cheese is mild, with a delightful goaty taste, but when you include the rind, you begin to experience the goat a bit more: the cheese takes on a grassy, musty flavor that is much more intense than eating the cheese without the rind. This complements the Walt Wit perfectly, with its slightly acidic grapefruit undertones cutting through the earthiness of the cheese to bring it all together with the beer’s wheaty, yeasty character that matches the cheese’s earthiness step for step.

If you need a beer and cheese pairing that smacks of springtime, this one is it. The lighter beer, the grassy cheese, and a warm breeze will be all you need for a perfect evening. The cheese is available at the Fair Food Farmstand at Reading Terminal Market, while you can find the beer almost anywhere in Philadelphia. This is the perfect way to welcome spring, support local artisans, and have the added bonus of being environmentally conscious all across the board—a beer and cheese pairing trifecta if there ever was one.

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from the cellar

Magic In a Glass Comparing a 2007 and 2011 Cantillon Kriek.

BY PHILLIP PITTORE III

If you have been in or around the beer industry for some time, or are just a beer connoisseur, you have certainly heard of, or tasted, one of the absolute gems in the world of Belgian sours…Cantillon.

Cantillon is known for their sour beers, or more specifically, their lambics, geuze, faros, and krieks. In operation since 1900, nearly nothing has changed in the last century.

Holes remain in the rooftop. And spontaneous fermentation from the microorganisms living throughout the brewery, and Belgian air, are essential to the product we receive and enjoy yearly.

For this issue, I was able to pull a Cantillon Kriek from 2007, and compare it to a bottle of Cantillon Kriek from 2011. I’ve been looking forward to this for a few years now, and by the time I finished, I was not disappointed.

At first glance, both the 2007 and 2011 Cantillon Kriek poured a reddish, almost amber hue. This was a little different from the vibrant red I’ve had on tap. Nonetheless, the only visible difference between these two was that the 2007 vintage was cloudy, as if un-filtered, whereas the 2011 Kriek was noticeably clear.

There was little to no carbonation on the 2007, and though the 2011 Cantillon had carbonation from the initial pour, it seemed to dissipate rather quickly. Also worthy of note, there was no head retention from either beer.

From this point forward, the real fun began. The aroma from the 2007 Cantillon was typical barnyard funk, with notes of 50

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cherry. The 2011, on the other hand, had a strawberry aroma. There were also hints of vinegar from both vintages.

First sip on the 2007 Cantillon, again, produced that typical barnyard funk, with hints of straw, and the aroma of cat urine.

The cherry was there, but not as prevalent as I would have thought. The 2011 Kriek produced that pronounced cherry flavor I expected. Quite reminiscent of homemade cherry pie.

There was still a characteristic from the aroma on the 2011 vintage which I was unable to decipher. And it’s fair to say that the 2011 was a bit more complex than its counterpart.

As an experiment, I tried a few dried tart cherries to see if this would enhance any or all characteristics of both beers. Ironically, upon first sip, both the 2007 and 2011 vintage were excruciatingly sour. Almost to the point of non-drinkable. However, after only a minute, this would change, and ultimately enhance the experience.

The acetic and acidic qualities that I’ve come to love from Cantillon were now prevalent. There was a distinct spiciness coming from the 2011 Kriek which I was having trouble picking up. This was similar to the aroma I mentioned earlier.

After approximately 20 minutes, there was no change in appearance, aroma or taste as compared to the start. However, I finally determined the spice character which had been eluding me. It was cinnamon; although faint at first, its presence was unmistakable now.

It’s the small, particular nuances like this that make these comparisons fun.

Not only do I learn something new every time, but my palate, and understanding of a brewer’s objective, expands. And I am fortunate enough to share that knowledge on a daily basis. And fortunate enough to drink Cantillon!

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beer law

Privatizing State Stores Sensible approach to privatization of the state store system.

BY SENATOR CHUCK MCILHINNEY (R-BUCKS AND MONTGOMERY)

Constituents and newspaper editorials across the state have shown support for the idea of privatizing our state liquor stores.

I agree with them.

Pennsylvania’s citizens should benefit from the convenience of being able to purchase wine and beer in their local grocery or convenience store. They should benefit from the potential cost savings privatization can deliver. They should benefit from increased selection.

I want to ensure that we undertake privatization in a smart manner, so that we don’t repeat the mistakes other states have made in the process; so that we protect the small businesses that are the fabric of our community, and so that taxpayers continue to see the same (or even increased) benefits that the current system provides in terms of revenue to the state.

No matter what road we take toward privatization—and there are literally more than a dozen proposals to achieve this goal, including the Governor’s—we need to find a way to achieve these goals and avoid unintended consequences.

Privatization for political reasons—simply to tout the achievement—would be wrong. Privatization done the smart way to protect taxpayers, help consumers, and actually lift up Pennsylvania’s small wineries, brewers, distillers, mom-and-pop distributors and small businesses is what I support.

Opponents to privatization have raised legitimate concerns. In Washington State, privatization actually resulted in increased prices for consumers and the revenues promised to taxpayers did not meet

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the goals put forth. We cannot have that happen here.

I believe that we can we make alcohol purchases more convenient for consumers without negatively impacting price and selection. I believe we can support small brewers, distillers and family-owned distributors. But I also believe that a little extra time to fully answer the questions raised is the responsible way forward.

After waiting since 1930 for privatization, a little more time to “get it right” for every Pennsylvanian seems fair to me.

This does not mean we can’t immediately allow beer distributors to sell six-packs and permit more retailers to sell wine and liquor.

That is why I have introduced legislation, Senate Bill 100, to modernize the current system and implement customer-friendly reforms that help consumers and small businesses while we move forward on privatization. Even the Governor’s plan would take four years to implement.

We can do two things at once. We can move toward privatization while also improving the current system. As Chairman of the Senate Law and Justice Committee, I am doing just that—working to create a new, better and private system for every stakeholder: consumers, small business and the Commonwealth.

Senator McIlhinney represents the 10th Senatorial District, which includes parts of Bucks and Montgomery Counties.

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ALTERNA-BEER

African-Style & Gluten-Free Sprecher is serving up a worldly brew.

BY DAVE MARTORANA

Our journey of gluten-free beers takes us around an unexpected bend in the road this month—to a former Pabst Brewing supervisor who opened a German-style brewery in Wisconsin and started exploring African brewing methods. In fairness, the Sprecher Brewery explores all sorts of styles these days, from Bavarian kulmbachers to hefeweizens to Irish dry stouts and limited-release barley wines.

But we’re interested in this little beer called the Shakparo—a gluten-free beer made primarily from sorghum and millet. By this point in time, we’re used to sorghum as an ingredient, but millet?

Sprecher’s brewmaster, Craig Burge, decided one day to start playing with some African-style ales. Being that sub-Saharan Africa doesn’t see barley or wheat grown in large quantities, beer is often brewed with what we would consider alternative grains. Many traditional African beers are brewed with sorghum and millet because those grains are plentiful. It just so happens that they are also gluten-free.

The Shakparo is a brew named after its style. An unfiltered, fire-brewed beer made with the aforementioned grains, Sprecher originally released it as an entry in to Milwaukee’s African World Festival—along with another of their African-style, gluten-free beers called the Mbege (whose main ingredient happens to be bananas, maybe more on that later?) But months of user inquiries from people desperately seeking gluten-free beers convinced Burge to reformulate the recipe to be sure it was gluten-free. The people liked it, and that brings us to today.

So let’s get in to it! The African influence is hard to miss, even from across the room. The font, color-scheme, and elephant, giraffe and lion on the sunset-drenched African plain that is the bottle label are about as dead a giveaway as one could ask for. The words “FireBrewed African-Style” across the top doesn’t hurt either. Popping the top releases a very interesting aroma, but we’ll get to that in a second.

It pours pretty nicely—a dirty blonde with red highlights and a decent head, if you pour aggressively enough. The head dissipates rather quickly, as is often the case with sorghum-based beers, but no mind. At least it had one to begin with.

The aroma is like, well… like fruit-smoked bacon fat. Think applesmoked, but really banana. So, banana-smoked earth and bacon. It’s not surprising, it is “fire brewed,” and definitely hints of a hefeweizen in the banana and maybe a spice or two.

The flavor is a digression from anything I’ve tried. Its body is smooooth and soft and full. The fruit on the tongue is definitely a bit more apple—cidery, even—but like warm apple cider, not your typical cheap hard cider. There is zero hop characteristic, some might confuse the dry finish hop, but it’s not (and I wonder if there is much hopping that happens at all).

Initially, I didn’t know what to think. It’s not a “beer” in the traditional US sense of the word, but it very well may be in the sub-Saharan African understanding of the word. It carries absolutely no offense, becomes more interesting with each sip, and definitely commands a bit of respect. It feels more and more like a beer-cider hybrid, with just a really smooth mouth-feel. And bananas.

This is definitely worth trying. But don’t expect a lager or pale ale experience, there is none in this bottle. Instead, you might find a bit of exploration and tradition outside your current worldview—and that’s never a bad thing!

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LOCAL WINE

The Magic Vineyard of Fort Washington Karamoor Estates is harvesting something special.

BY KEITH WALLACE

There is a vineyard just sixteen miles north of Philadelphia.

Its wines are earning high praise from some of the best sommeliers in the city. “It was love at first taste,” says Henry Greenly of Del Frisco’s, “I could not believe the complexity.”

The winery itself is hidden away on a 250 acre estate of rolling hills in Montgomery Country. Even its grand chateau is discretely hidden by row upon row of trees, fences, and security gates. There isn’t a mention of a winery anywhere on the property, not even on the busy thoroughfare that runs past the estate. It’s identified simply as a farm.

Aroma of cinnamon and currants. A fresh, cooling taste of mint and raspberry.

There is a sweetness from the new oak.

– Nina Abbott

Michael Klein of the Philadelphia Inquirer was the first major journalist to write about this hidden gem. “I heard about Karamoor in a case of serendipity. I was checking out a restaurant in Doylestown, and the wine guy there was raving about it,” he recalls. “It then dawned on me that I pass ‘Karamoor Farm’ four days a week when I drop our twins at day care. I got mighty curious because the place is huge and in the middle of Fort Washington, but extremely private from the road.”

with an appealing mix of tart and sweet fruit and a touch of smoke.

– Kay Coffman

The man behind this winery is a local businessman, Nick Karabots. Over the past few years, he has become legendary for his charitable giving. He funded a new wing for CHOP, spent $7 million to keep Thomas Eakins’ The Gross Clinic in Philadelphia, and gave the single largest donation the Franklin Institute ever recorded. It’s estimated he has donated over $50 million dollars in the last five years alone.

Winery owner and billionaire benefactor are two professions that tend to be very high-profile activities. However, when researching for this article, I heard one refrain time and time

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again — Mr. Karabots is a very private man. We eventually met at his company offices. He was a tall, older gentleman with a quiet humor and sharp eyes.

Why did such a reclusive man want to start a winery? Nick told me that Karamoor has always been a farm, and he loved the way the wheat used to fold like golden waves into the wind. What inspired him to turn his farm into a vineyard was a trip to Bordeaux with his wife, Athena. When he saw the vines, perfectly laid out in rows, he fell in love with the image.

It possessed an organic geometry that he found beautiful.

That was the moment he decided to convert the farm into a winery. He hired Lucie Morton, one of the best vineyard experts on the East Coast. She developed a sophisticated vineyard, with about twice the number of vines per acre than typical, and extraordinarily precise. Even from space, via satellite imaging, the vineyards look perfect.

Lush, velvety texture. Well-rounded with hints of fresh dark fruit. Balanced on the palate with – Susan Lynham

At that stage, the winemaking part of the equation was secondary, but he went at the project with vigor. “I didn’t, and don’t know much about wine,” admits Nick. “I know what I like, and that’s about it.”

That was a decade ago. Since then, he has built a state-ofthe-art winery at Karamoor, and hired very talented people to develop the wine program. Last year, the last piece of the puzzle fit into place. Nick hired Kevin Robinson as winemaker.

– Lee Romano Sequeira

Kevin is very likely the biggest name in winemaking to set up shop in the Philly region. Through the nineties, he was the cowinemaker at Rutherford Hill in Napa Valley, and then moved on to Brassfield Estate in Lake County. He has earned a fistful of ninety-plus ratings from the national wine press.

How good are the wines, exactly? I held a blind tasting for a group of twenty sommelier students at the Wine School. Upon

the suggestion of Michael Klein, I opted for the Karamoor 2008 Meritage, which is a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc.

To everyone’s surprise, the majority of these highly talented wine tasters believed the wine to be a Cabernet Sauvignon

from Napa Valley. The reviews you read through this article are some of their notes. The wine wasn’t made by Kevin, so I am sure we haven’t seen the best of Karamoor yet. I just hope Nick and his family are ready for the kind of attention they will receive if they turn Fort Washington into Philly’s Napa Valley.

The scent itself is inviting. The aroma is sexy, like an earthy chocolate bar. The taste is wellbalanced, meaning you can appreciate the dark fruits such as cherry and blackberries. The acidity is leveraged by its tannins. There is a natural depth to this wine.

– Ann Marie Stephenson

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: e l a n A i g i t r A Birra T h e Renaissance

By Matt Scheller

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I

taly—a country of romantic landscapes, culinary delight, lush vineyards, and enrapturing music.

This cherished description of the Italian culture indeed sounds accurate.

But wait, it isn’t…!

Italy—a country where a craft beer scene is burgeoning under the guise of no precedent, and innovative beers are being inspired by and crafted from the regional offerings of the landscape.

It may be a challenging notion to digest. But craft beer and Italy must now be considered family. Your travels to Italy are no longer complete without a nod to the blossoming beer culture. Household names like Peroni and Moretti are facing unsuspected challengers.

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the growth Italy’s beer landscape in the 20th century in many ways parallels what the United States experienced just decades ago—market dominance by a handful of large commercial breweries producing a limited selection of light-flavored, mass-marketed beers. Not until the end of the century did a handful of ambitious, risk-taking beer bon vivants plant the seeds for the modern Italian craft beer Renaissance.

Germination ensued when these beer enthusiasts began exploring the international beer scene. Their travels to strongholds like Belgium, England and Germany, as well as new craft beer frontiers in the U.S. and Canada, exposed them to new and exciting beer worlds. Growing up in a country where grapevines reigned supreme, the beer they experienced left a dramatic imprint on their souls. In the words of famed Italian beer journalist, Lorenzo Dabove, “The brewers fell in love with the styles of beers in other countries.

The beer styles they made were the ones that inspired them.”

most others, were situated in northern Italy, an area known for wine styles such as Barolo, Barbaresco, Amarone, and Dolcetto d'Alba.

Different brewers reflected influence from different countries. Beers produced in Piedmont (northwest Italy) initially leaned toward the Belgian-style. Pilsners and other lagers coming out of Lombardy in north-central Italy tended to be reflective of the German and Czech styles.

By the millennium, a small group of Italian brewers had formed Unionbirrai to promote educating consumers and brewers, maintaining standards of quality and developing a respected Italian beer culture. Beer communities and notable media outlets outside of Italy were also beginning to acknowledge the new wave of Italian brewers and their beers. For the first time ever, Italian brewers received invitations to prestigious craft beer festivals, such as the Great British Beer Festival. The highly-regarded importing com-

“Italian brewers are creative and they’re free to experiment more than others because they don’t have a beer tradition or a traditional market to deal with.”

As interest grew for foreign beers, there was no longer united content with commercial lagers. In 1986, to share his passion for Belgian beers, the venerable Teo Musso opened a dashing, brightly painted pub called Le Baladin in Piozzo.

Serving savory tripels and wits he so fondly experienced during his travels through Belgium, Musso expanded the scope of traditional offerings beyond wine and light lagers.

(Perhaps by no coincidence, Teo has since become a figurehead of the Italian beer world.) A few years later in Rome, publican Manuele Colonna opened the famous craft beer pub called Ma Che Siete Venuti A Fà, informally known as the “Football Pub.” But it wasn’t until 1996 that the foundation of the Italian brewing scene was firmly set. Roughly seven homebrewers, driven by a desire to express their own interpretations of the beers they experienced in other countries, opened brewpubs or breweries within months of each other. Two of these homebrewers were Le Baladin’s Musso and homebrewer, Agostino Arioli. Musso studied with Brasserie À Vapeur in Belgium and opened Birreria Le Baladin. Arioli studied in Canada and opened Birrificio Italiano. These breweries, and

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pany, B. United International, also began importing the beers of Birreria Le Baladin and Birrificio Italiano into the U.S. Despite the encouraging progress, Italy was still seemingly decades away from being respected as a craft beer producing country. There were inherent problems that were unfavorable for development, including a lack of education materials available to brewers. Alex Liberati of Revelation Cat Brewery and Roman pub Brasserie 4:20 explained the problem, “Not speaking English, we were born like a Galapagos nation of beer. There is not a lot of English reading … there

was a lack of brewing knowledge amongst the brewers. There simply weren’t translated books available in which to learn from.” He noted that while there was a core of very good brewers, many others were still developing. While a growing craft beer industry produces good beer, average or below average beers are common, as brewers continue to gain more knowledge and experience.

A big push came in 2004 when “Domozimurghi Romani,” a homebrew club in Rome, was established. This club sparked a contagious excitement for more flavorful and interesting beers, a demand that promoted better drinking options in Rome. By 2007, there were seventy craft breweries in operation, a modest decade-long growth. As the prevalence of craft beer inflated and Italians were being exposed to more options, they were developing a higher expectation and opinion of craft beer, tickling their curiosity to explore more and ultimately leading to better-adapted palates. In 2008, B. United added ten more Italian breweries to its portfolio, becoming a major force in exposing Italian craft beer to U.S. consumers. According to Michael Opalenski, B. United’s Italian craft beer liaison, a few of these brands included heavy hitters like Birra del Borgo and Birrificio del Ducato.

Over the last six years, the Italian craft beer scene has erupted into one of the most exciting and original brewing cultures in the world. There are currently over 500 craft breweries throughout the country and no less than seventy craft beer spots in Rome alone, a remarkable growth for a country that is only half the size of California (330 craft breweries). While not all of these breweries are producing high-quality beer, these explosive figures represent a vibrant and developing beer culture. More breweries are pushing the limits, diversifying, and going beyond the traditional European styles. Often taking cues from American brewers, they are using creative methods and ingredients, ultimately helping to define the evolving idiom of Italian craft beer.

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he notion of beer being presented at the dinner table continues to dominate how Italian brewers perceive their craft.

cultural influences So what makes Italian beer culture so unique and worthy of conversation? Aside from the radical and unexpected growth, it is the reality of no brewing precedent.

Italy is void of tradition and expectation in this regard. “But maybe this is our fortune,” says Valter Loverier of Italian sour beer brewery, LoverBeer. “We can create, obtaining inspiration to foreign countries, but free from any direct influence.” As a result, Italian craft brewing has been imaginative, resulting in unique and thoughtful beers that reflect the Italian culture. Giovanni Campari, founder and brewer of del Ducato, explains that, “Italian brewers are creative and they’re free to experiment more than others because they don’t have a beer tradition or a traditional market to deal with.”

There is also a myriad of other potential reasons. First, and perhaps foremost, is the Italian tradition of culinary artisanship.“The food is always at the center of everything,” notes L’Olmaia’s brewer, Moreno Ercolani. This sentiment is directly reflected in the craftsmanship 64

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of many Italian beers. Italian brewers have grown-up in a culture with an overwhelming appreciation for food and wine. “Italy has a vast food culture,” says del Ducato’s Campari, “we are the result of over 2,000 years of history from different civilizations that have left their footprint on our land.

This means a big heritage and lots of cards to take from the deck of our imagination.”

Italians’ fine-tuned palates are therefore perfectly trained for crafting sophisticated, complex beers that pair elegantly with food. “When we think of a beer we often also think about what kind of food you can combine,” says Andrea Lecchini of Birra del Borgo, “What comes to us from the school of matching food and wine is often useful because it implicitly makes us find the best size and balance to the recipe we make.”

Italian brewers, not surprisingly, use a wide range of ingredients, such as tobacco leaves, smoked teas, nuts, berries, flowers, vegetables and herbs. These ingredients are usually bought from local sources, resulting in beers that are uniquely regional. “Most brewers use local ingredients,” says Dabove, “Everyone says zero

kilometers. I say zero centimeters because some brewers pick up their spices and herbs in the courtyard.” Franzosi of Montegioco humbly states, “I consider myself very lucky to be born in a land full of great products, in terms of agro-food industry. I just tried to convey the aromas and flavors of some of these products in the beers I do.” One ingredient largely unique to Italian beer is chestnut. Often expressed in various forms—smoked, roasted, powdered or honied—it is referred to as “Birra Castagne.” A notable imported brand is ‘Strada San Felice’ from Birrificio Grado Plato, a brewpub established in 2003 near Torino in Piedmont. They source their chestnut from local chestnut trees.

It is apropos to note the tremendous influence wine has had on Italian brewing.

Many brewers live and work in winegrowing areas. Brewers have incorporated not only grapes of their region into their beers, but also explored aging their products in wine barrels. One example of the intimate relationship between wine and beer is exemplified in the sour beers of Birrificio LoverBeer. Producing only bar-

“Very often the work of American masters is taken as an example by the Italian brewers.” rel-aged sour ales, brewer Loverier strives to make beers that surprise even the most curious palate. His complex BeerBera is made from the juice of locally-grown Barbera grapes and ferments spontaneously with the wild yeasts on the grape skins.

After three months aging in oak wine barrels, the result is a beer that strikes a clear link between wine and beer in both flavor profile and aroma. Loverier says he tries to be faithful to his philosophy: “Trying to join the beer tradition (especially old recipes from the Flemish area [of Belgium]) to tradition and culture of my country and my region that is a winemaker culture.”

Other breweries are also incorporating aspects of the wine world into their products. Montegioco, a small brewery in Piedmont, produces a beer called Tibir, utilizing the local Timorasso grape.

The result is a subtly soured sparkling ale layered with floral and fruity notes of rose and pear, respectively. Birra Del Borgo has also designed a beer called, L’Equilibrista, utilizing Sangiovese grape must and champagne yeast. Breweries Le Baladin, del Ducato, Piccolo, Torrechiara

(Panil), Revelation Cat, and others have all experimented with wine barrels for aging their beer.

perspective and marketplace in italy The notion of beer being presented at the dinner table continues to dominate how Italian brewers perceive their craft.

The trend-setting ideas and entrepreneurial spirit of Le Baladin’s Teo Musso has indeed been a driving force in this regard.

Musso has created the most popular Italian craft beer brand in Italy and arguably the world. His bailiwick includes nineteen Baladin labels and seven bars and restaurants, including Rome’s most popular craft beer pub, Open Baladin, and a new brewpub in New York City called Birreria. “I want people to think of my beer as something that belongs on a table in a good restaurant,” states Musso in an interview for La Cucina Italiana Magazine.

“I do not want them to think of it as something from the pub.”

Musso’s desire to present craft beer in a way that could strike the appeal of wine

drinkers has also set the trend of using fanciful, often customized, large bottle formats, as seen with Birrificio Italiano, del Borgo, del Ducato and Le Baladin.

Appropriately, the labels are uniquely shaped and graphically striking. As Musso and many others believe, a bottle of craft beer should be shared at the table and paired with food. The “wine-y” packaging helps to get the bottles onto the menus of restaurants, both in Italy and the U.S. “The shape and the search for the bottle design comes from the philosophy of the food that we have in Italy,” says Andrea Lecchini of del Borgo, “where the meal is seen as a rite and an embellishment of the table, and the bottles are part of it.”

With that said, there has also been a demand from Italian consumers and international markets for more accessible bottling formats. The sheer weight and additional costs of large bottles contribute to the price of an already expensive-toproduce product. Italian craft beer is more expensive than imported other craft beers, such as Chouffe or BrewDog. Liberati strongly believes that to further develop

65

the beer culture in Italy there needs to be a push for craft product in more accessible formats. “You need small bottles. You need to have a 6-pack. You need to bring the 6-pack home. You need the Sierra Nevada Pale Ale; an amazing beer that is dead cheap and available everywhere… We will only make a revolution in Italy with a sort of high quality, quaffable, session style beer for everyday drinking.”

While Italian brewing philosophies continue to focus on utilizing the “goods” of the local lands to create beers for the dinner table, perhaps the next generation of Italian brewers will reflect Liberati’s sentiments. In fact, we are already seeing an emergence of brewers that might indeed be paving this path, including Revelation Cat, BrewFist and Toccalmatto. All three breweries have been, or will soon be, imported into the U.S. by Shelton Brothers, an importing company boasting a stunning portfolio of small artisanal breweries, such as Cantillon, De Struise, and Mikkeller.

Liberati bluntly says, “We have love for what is American.” Campari of del Ducato states, “American craft beers are especially demanded because of their typical hoppy character (IPAs and double IPAs) and the extreme interpretation of certain styles.

The Italian consumer always has an expectation of a big beer.” Indeed, American brewing is highly regarded in Italy, but not only among consumers. Franzosi of Montegioco, ranked best European brewery of 2012 by acclaimed Canadian beer journalist, Stephen Beaumont, says, “Very often the work of American masters is taken as an example by the Italian brewers.” To drive the point home, Loverier of LoverBeer admits, “I love many American breweries . . . my favorite is Russian River.”

Most likely due to their close proximity to major brewing cultures, the northern part of Italy is still where the brewing scene has the strongest presence. Rome, naturally, has become the best place in Italy to try Italian craft beer. Most Italian craft beer is available at fairs, festivals, breweries and their surrounding town, nice restaurants, bottle shops and select bars. By no means, however, has Italian craft beer infiltrated Italy. In fact, many pubs still only carry mass-marketed lagers or imports from Belgian, Germany and England. Bottle shops have become a

recent phenomenon, as no licensing is needed to sell bottles.

perspectives and marketplace in the u.s.

In the U.S., customers are often reluctant to purchase Italian craft beer for two main reasons: price point and lack of education. In the words of globetrotting gypsy brewer, Brian Strumke, “Americans don’t equate beer with Italy very much.” But he also says, “That is changing.” The challenge for beverage and food industry leaders is to educate each other and consumers.

Nima Hadian of Shangy’s beer distributor in Emmaus, Pennsylvania notes, “We LOVE to push Italian beers because they are not the ‘norm.’ Outside the box beers... no typical IPAs, Pale Ales, etc.... We are placing Italian beers in better bottle shops, restaurants (with food pairings), and now, even grocery stores.”

Italian craft beer has a place in the U.S. beer market, which has been evident by its sales growth. Opalenski of B. United

Draft beer is not popular in Italy so many breweries don’t have the equipment or proper knowledge to keg. says that, “[Italian beer] is one of the faster growing segments of our portfolio.” Italian beer tends to excel in fancy restaurants, bottle shops and more informed and adventurous craft beer bars. The higher price tag and obscurity associated with Italian beer can often miss the mark of the casual beer drinker, resulting in more “special occasion” purchases. B. United has made great strides, however, in diversifying how the beer is presented to the consumer, resulting in more affordable tasting options.

Smaller bottles are increasingly available and B. United has developed an impressive draft program, transporting beer from Italy in temperature-controlled tankers and kegging it stateside. Draft beer is not

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popular in Italy so many breweries don’t have the equipment or proper knowledge to keg. In the U.S., we have a special opportunity to try a broad selection on draft at an affordable price. Renowned U.S. importer, Shelton Brothers, will also be increasing its Italian portfolio in the coming months with two American-style Italian breweries, BrewFist and Birrificio Toccalmatto, giving Americans even more to choose from.

Perhaps the most commercial, and impressive example of Italian craft beer in America is the development of the megastore chain, Eataly. Located in Manhattan, it is designed to be a one-of-a-kind marketplace. It promotes a broad range of Italian craft beer and wine, and embraces the Slow Food movement; the preservation of traditional and regional cuisine. On the rooftop rests a unique brewpub called Birreria, a collaborative effort between Baladin, Del Borgo, and Dogfish Head.

In Philadelphia, while bottles of Italian craft have become more prevalent in restaurants and bars, there are still very few places that routinely carry draft. What is encouraging, however, are dedicated newcomers such as Alla Spina, offering a tap list that focuses on Italian craft.

forecasting While it’s difficult to clearly forecast the future of the Italian craft beer culture, the movement has captured a lot of interest and it is likely safe to assume that the recent explosion will continue. Beer consumers will likely only grow more sophisticated in their taste requirements as their exposure to craft beer continues.

In the words of Dabove, “The Italian Renaissance has created a new consumer [in Italy].” Franzosi of Montegioco adds, “More and more people are approaching our world, at first intrigued, and then stimulated by versatility and quality of the beers they encounter. It can only make me happy, I hope it lasts!”

On the brewing front, perhaps the next wave of Italian brewing will separate truly talented brewers from those who have merely jumped on the bandwagon to be fashionable. Del Ducato’s Campari puts

the current scene in perspective: “Nowadays many so-called ‘craft’ beers are found on the market, some are nothing but falsely advertised industrial beers, others are extremely defective, unsuccessful improvisations and finally, others are high quality. I believe breweries will undergo a ‘natural selection’ over time. Many will shut down, others will re-open, some will survive in their small niches but eventually only those prioritizing quality and coherently complying with their values and mission will thrive.” Ercolani of L’Olmaia echoed those sentiments: “The economic and social situation in Italy at the moment is very delicate, therefore, there will be changes with natural selection of breweries, unfortunately many will close, 500 is too much, and the people who consume beer will stabilize to those who have interest in quality food and wine. The ‘fashion’ will end very soon.”

Alas, we Americans are quite fortunate to be able to drink some of the finest offerings coming out of Italy. Next time you stumble across an Italian craft beer, think twice before dismissing it, and consider the passion and dedication to local ingredients that went into producing the

beer. Consider how small many of these breweries are, averaging only 7BBLs or less. By consuming Italian craft beer, you are doing your part to support the exciting movement occurring in Italy.

It is passion such as these words coming from the mouth of Campari that truly embrace the soul of Italian brewing: “Brewing, or making beer, is not like making wine. Wine is first of all, an expression of the Terroir, while beer is more an expression of the brewmaster. In the brewing process there are many variables that we can adjust to obtain an infinite range of results. For this reason I can assume that making beer is for me first of all a way to express myself, like a novel for a writer.

My intention is to create a beer delivering insights. I am truly fulfilled when, after a long research, I can finally ‘taste’ those same emotions in my pint of beer. And it is even more gratifying when others are able to describe in their own words the depth of what I wanted to express. It makes me feel I was able to communicate something meaningful.”

Keep your sights set on Italy; the Renaissance has only begun!

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e f s

WHY GLASS IS PROBABLY HERE TO STAY by brittanie sterner

rom human skulls to wine skins and Dixie cups, humanity has always managed to hold its alcohol in a container and make possible the “getting it into our mouths” part. I’d just like to congratulate us on that, and share the great pride I have in our engineered methods of delivering the beer happily into our mouths, in addition to inventing sealed vessels that store it and promise the same beerto-mouth scenario for later.

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ur old friend the glass bottle has been a champion of this process for a long time, and a pioneering material which has outlasted nearly all other beer packages. This is Bronze Age stuff. Used for bottles, sodalime glass—made of the raw materials soda ash, limestone and sand—has been crafted since years had the letters B and C behind them and continues to be manufactured from the same elements. Englanders started filling bottles up with beer very early on, of which Thomas Tryon wrote in 1691 in A New Art of Brewing Beere: “It is a great custom and general fashion

nowadays to bottle ale.” Sometime between 1957 and 1979, Sid Vicious said: “I’ve only been in love with a beer bottle and a mirror.” The glass bottle is a revered pillar that towers across beer’s history.

But if we were to shoot a commercial of its public identity over the last few years, it would look like this: long-necked, the bottle slumps in a corner. Maybe sweating a little. Pan out to a party swirling, and on the patio we see a six pack of cans peeling from their duck-friendly PakTech handles, diving headlong to snowboarding music into the hot tub with naked women

hen you’re at a bar next and trying to impress your eco-friends from Portland with your green beer-ordering awareness, know that neither package will really lighten your sooty footprint more than the other, and you can all just get on with drinking the beer and stop judging each other.

W

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(and men, thank you). The life of the party. I recently wrote an article for this magazine which claimed “the revolution will not be bottled.” And maybe not. Maybe the bottle doesn’t have anything earth-shattering up its sleeve—but does it still have a place on the shelf? Can it compete with its aluminum counterpart, or will glass cease to be a part of our beer-drinking experience? In so many words, Where Are They Now?

nated form can be used as cullet in the furnace to manufacture more glass and help make up for lost energy. So you see, losing here is gaining there. When you’re at a bar next and trying to impress your eco-friends from Portland with your green beer-ordering awareness, know that neither package will really lighten your sooty footprint more than the other, and you can all just get on with drinking the beer and stop judging each other.

One of the major reasons aluminum cans came to the forefront in the last few years was because of their green stamp, especially for being easily crushed and stuffed away for later recycling, if you frequent mountaintops. But if we look at the whole picture of the environmental impact of both cans and bottles, it turns out to be a crapshoot. It’s true that cans save more energy when they’re recycled, and that glass has the lowest greenhouse benefit when it’s recycled. Greenhouse gases may as well swirl in visible plumes out of uncapped glass bottles. But the kicker, which brings glass back into the picture as a sustainable material, is that cans require a lot more energy to make in the first place. Aluminum is a high-performance material that results from a very energy-intensive process—certainly not guilt-free.

Additionally, glass may be harder to recycle, but its reincar-

But in terms of the environmental concerns, Lagunitas founder Tony Magee is preoccupied with one of the less mentioned downfalls of cans. “Bauxite mining is a very messy business,” he says. Magee explains how “there are no mines in the U.S., but there is a ton of bauxite here, with most of it coming from Eastern Europe, Africa and Australia.” Not only does the mining cause soil erosion and other site-specific ecological issues, but it comes attached with the tragic slew of accidents that usually accompany mines. For Magee, it’s a major drawback to the can and a reason why he’ll continue to bottle Lagunitas brews.

That’s in addition, of course, to his love affair with glass. “For me, it’s not ideological. It’s just that glass is beautiful,” he says.

“Glass is so primal. Nature made stone and sand, things that are clumsier…it’s as ancient as pottery and civilization.”

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The vitrification (French via Latin for “turn into glass” or “hey, wow pretty”) of quartz occurs when lightning strikes sand and forms hollow, branching, root-looking structures called fulgurite. This has nothing to do with glass beer bottles, which are made in moulds in factories, and which will probably not be replaced by seaweed-wrapped fulgurite found on the beach. Still.

A lot of brewers, Magee amongst them, believe in the pure origins and natural aesthetic of glass. They say its beauty will keep it from becoming obsolete, and its raw quality allows people to feel that they’re having a more organic product experience.

“Craft beer is healthy and natural, and I think glass certainly conveys that better than cans do. All the optics favor a bottle,” says Victory Brewing co-founder Ron Barchet. It’s the weight of it, the classic feel, the neck to grip, and the transparency that we love in glass. “In ten years, there are going to be a lot of cans on the shelf, but I bet you there are a lot more bottles moving off the shelf. I think bottles are here to stay, and they’ve been here for thousands of years,” Barchet says. “I guess I go back to the whole point that craft beer came out of a disdain for what the mass brewers were doing…and one of the key symbols of that was the can. It’s like how TV dinners were really cool when they came out in the fifties and sixties…but who eats them now? And it’s not that craft beer in a can isn’t fresh, but it’s about the image… and in the long run I think glass will be just fine.”

I

nstead of sitting one of those 22-ounce bottles on the table at a BYO, imagine plunking down a six-pack of aluminum cans...

While both Barchet of Victory and Magee at Lagunitas affirm that beer tastes good and even “delicious” in a can, and that you really can’t tell the difference, they point to the ongoing perception that glass is the most prestigious package you can drink a beer from. Primarily, the large-format bottle with option for a cork and cage top. Instead of sitting one of those 22-ounce bottles on the table at a BYO, imagine plunking down a six pack of aluminum cans—for a lot of people, it’s not quite the same engagement dinner at that point, even if the beer is the same.

When it comes to the refined, prestigious experience that microbreweries have always fought for, both Magee and Barchet say the glass bottle delivers.

“We’ve seen our large-format segment grow close to 50 percent a year since we launched it in 2008. There’s been a lot of demand for it,” Weyerbacher founder Dan Weirback says. There

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are several reasons for that. “Large-format bottles are able to withstand higher pressures due to the nature of their design, and we’re able to carbonate to a higher level and make the beer more effervescent,” he explains. “When beer is aged for a year in a barrel, it may be pricier…when it’s sold in a 750ml bottle with a cork and cage, people appreciate the value of it more. The elegance of the bottle reflects the beer.” Of course, a lot of elegant beers are enjoyed from a can. But perhaps there are certain styles that may not ever adapt well to the aluminum form, reserving a permanent spot for the bottle. “In

particular, the bottle-conditioned Belgian styles…I can’t imagine them having the same effect in a can,” says Weirback.

In addition to the niche beers, prestige, inertness which supports a perceived taste difference, and natural beauty of glass, there is one little factor that will keep it on the market: “For an established brewery, a canning line is not an inexpensive proposition,” Weirback says. Weirback and Barchet have both looked into canning lines because of the extreme popularity, but Barchet also weighs in on the difficult transition: “In our case, because of the

size that we are, we’d have to invest in a faster canning line. So a canning line for Victory would cost millions of dollars. We have a specification of thirty parts per billion dissolved oxygen in the beer, and we couldn’t achieve that with one of these cheaper canning lines.” So it can’t be assumed that new breweries opening their doors for the first time won’t increasingly choose canning lines; but there are a lot of existing companies out there for whom the switch from glass to aluminum isn’t anywhere close to financially viable. In the interim, which could be very long, we’ll continue to see bottles on shelves.

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et’s recap. Glass isn’t dropping from the beer market because (a) switching a brewery’s entire packaging line can run at a suicidal investment cost; (b) we are used to glass, and changing our perceptions will take a lot longer than one decade; (c) bottleconditioned beers are boss; (d) “There’s a human quality to it�

(Magee). But aside from those things, is anything being done to improve glass, to spruce it up for the competitive market? “Glass is getting lighter over the years. Glass manufacturers are also trying to make it unbreakable‌they say they’ve done it, but commercially, it’s too expensive,â€? says Hank Zuckerman of the glass distribution company Zuckerman Honickman, used

by Victory. “You can also have a private mould built, if you want something different,� he says. There is also embossing, silk screening, and coloring. Weirback says, “We’ve seen some unique colored glass. There was a brewery that put out a blue cobalt glass bottle and it was pretty striking. But the problem is that while craft brewers might be more likely to go for something unique, the huge quantity required to manufacture it makes it less practical.� Ultimately, while the innovations in weight, color and shape have expanded, they aren’t quite viable for microbreweries. Not yet, anyhow. They’re more in the pipeline. In the meantime, there are a lot of entertainment novelties unique to the glass bottle as it is:

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1 Bottle caps Hands down, Quizzo would not be the same without passing around pictorial puzzles printed on the crowns’ underbellies.

2 Etsy Upcycling,or bottles filed into adorable whiskey glasses There is also the beer bottle votive, bottle cap earrings, bottle chandelier, and the melted bottle ash tray. Crafters are single-handedly keeping the vessel alive.

3 Red Stripe, and other nostalgic shape options The lure of the medicinal-looking bottle has captivated college students for ages, and serves as an example of the flexibility of the glass mould that can take on infinite shapes to help a brewery better define itself (should those moulds become economically viable for small brewers).

4 Bottle-opener belts People, do you really think these will go extinct? Never.

5 Rogue’s opaque, pink-painted 750ml glass bottle of Bacon Maple Ale, and other extravagant statements like it There is something very special about bringing this bottle to a potluck.

While bottles may generally be at an innovative stand-still, they’re standing strong. And ultimately, of course, “It’s about how well-made the beer is before it gets to a can or a bottle. A container doesn’t improve the beer, but it’s more about how little oxygen is introduced at the time of packaging,” Tony Magee says. “If the beer is good, you could probably put it in a gym sock and it would still taste delicious.” Cue widespread manufacturing of oxygen-resistant gym socks.

“Take Victory,” Hank Zuckerman says. “Ron over there, all he cares about is that his beer is made the real way.”

For Victory, Weyerbacher, Lagunitas and a lot of other breweries, fine beer will continue to reach our mouths in fine bottles. And other fine beers will reach our mouths in fine aluminum cans. And that’s fine too.

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Coastal CraftinG A SHOOBIES GUIDE TO

BEER AT THE SHORE

BY WILL PUMPHREY

M

aybe it’s because I’m spoiled, living in the blue-collar beer mecca of the United States.

Great craft beer is so accessible to me.

Sometime back in 2011, I’d somehow become the worst kind of beer geek. A beer snob. It was a poignant email from Cameron Saunders to a former colleague of mine about rare beers that read, “There is beauty to be found in a Blue Point Toasted Lager.” That opened my eyes to enjoying the beers that are more readily available, and not just the “one offs,” etc.

How easy it is for us to forget about our local beer scene. We have some great breweries crafting some fantastic beers.

Not just the limited stuff. Yards Brawler?

Victory HopDevil? I, for one, have

sometimes taken them for granted. So what happens when we leave the area?

While the craft beer scene was exploding in Philadelphia, there wasn’t too much going on “down the shore.” My wife and I have a small condo in Wildwood, New Jersey. While it doesn’t have all the glitz and glamour that Seaside Heights has, thanks to a TV show I won’t reference again, we’ve been going there for years.

There are some places to grab solid beers, but the larger bars that some of my friends insist on going to, usually don’t have options. All I want are options. Blue Moon is NOT an option. For the longest time, I would have killed to have the beers that I take for granted show up on a tap line at the shore.

NOW THAT THE CRAFT BEER BOOM IS ALIVE AND WELL, THANKS TO SOME SOLID BEERS BEING PUT OUT IN NEW JERSEY, WE HAVE JUST THAT. OPTIONS.

Not only are the bars offering better beer options at the shore, but with a few law changes over the past year, on-site beer purchases at the shore breweries are now an option. Before the law change, visitors to a New Jersey brewery were allowed four 4oz. tasters as part of their tour. They couldn’t leave with any beer! While the four breweries that I would classify as “shore breweries” are all self-distributing, they’d have to rely on the guest to like their beer, leave the brewery, and find a bar that was serving the beer they liked.

You can easily see how this was a flawed system. Since the law changes in 2012, breweries can offer pints, growlers, and even kegs to people who take their tours. They are also becoming destination spots for the “weekend warriors” visiting the shore, but also for locals who don’t’ want to venture to Philadelphia or Delaware.

Longtime New Jersey resident, Justin Vitti says, “I would find myself venturing over the bay to Dogfish Head Brew Pub at least twice a month... now, if I go twice a year that’s a lot. There are great breweries putting out great beers in New Jersey now. I want to support their efforts.” One of those breweries is Carton Brewing.

“OUR GOAL IS TO BE IN EVERY BAR IN MONMOUTH COUNTY, THE COOLEST BARS IN NEW JERSEY AND EVERYWHERE I WANT TO DRINK IN NEW YORK CITY.”

CARTON BREWING The brainchild of cousins Augie and Chris Carton, and friend and home-brewer Jesse Ferguson, Carton Brewing, in Atlantic Highlands, NJ, is just six blocks from the local beach, in the town where they were raised. I’m not sure you can get more “local shore brewery” than that.

This brewery was founded on the idea that craft beer enthusiasts traveling to the shore points have griped about for years.

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There just wasn’t much selection in New Jersey. The trio began brewing beers they wanted to drink. Augie and I had a brief discussion about Ithaca Flower Power, and how initially I heard bartenders say, “It tastes like Bell’s Two Hearted.” I always felt that was discredit to what Ithaca had made with their beer.

Carton Brewing doesn’t want to make a beer that people will say is similar to something in the beer market. Take their flagship Boat Beer.

This is described on their website as both complex and a session beer.

For the longest time, trying to use these two words in a sentence would

THE OCCASIONAL 750ML MAY EVENTUALLY MAKE ITS WAY ON TO THE “BEER SWAP” SECTION OF A FEW WEBSITES, BUT DON’T EXPECT TO SEE KANE BREWING BEERS SHOW UP ON THE SHELVES IN CALIFORNIA. get chuckles from almost everyone but Lew Bryson.

However, challenges like this are what drive the trio behind Carton Brewery. Reviews say this beer is “full of grapefruit and pine” and it “explodes in your mouth.” It has all the flavor of a 7-8% IPA, in 4.2%.

A pretty remarkable feat when the market has recently been flooded by double and triple palate crushing IPAs. Augie says, “Our goal is to be in every bar in Monmouth County, the coolest bars in New Jersey and everywhere I want to drink in New York City.”

Carton Brewing has quickly become a destination spot for locals and vacationers alike. Beer enthusiasts are visiting the brewery for beers and then seeking those beers out at the local bars.

Fortunately, there is a reciprocal relationship with local bars and restaurants. After having Carton beers on tap, people head to the unmarked building at 6 E. Washington Avenue to see what’s brewing, literally. (Augie and the crew have their sights set on a hand-painted sign on the building, which is a throwback to the local businesses of long ago.) Here, they can purchase the freshest beer they can get.

Not only is the beer fresh, but also, you can buy it in a stainless steel growler. “We are six blocks from the beach. You can’t bring glass on the beach.” says Carton. You can’t argue with that.

Currently, Carton beers are available in Monmouth County, much of Northern New Jersey, and about 20-30 bars in New York City, which is about sixteen short miles by boat from the brewery. As a testament on the impact craft beer is having, Augie says, “Enough places around are interested in the quality of life improvement that interesting, fresh beer provides—that we have been operating at capacity from day one.”

KANE BREWING CO. Michael Kane founded Kane Brewing in 2010. An avid homebrewer and well-traveled beer enthusiast, Kane decided on his shore location because he had spent time there when he was younger and thought it would be a great place to raise a family.

He quit an investment-banking job in 2010 to pursue his dream of brewing. Since then, he has been full-time at the brewery, even serving up beers in the tasting room.

Kane Brewing self-distributes to about 120-150 locations in New Jersey at any given time. With five full-time employees, Michael is happy with the strides the brewery has made since August of 2011, opening with a twenty barrel brewing system.

Kane Brewing considers itself to be a regional brewery. While some of the short-term goals are to distribute a little farther, Michael says, “Our goal isn’t to distribute nationwide.” Their beers have made it as far south as Cape May County, featured at Good Night Irene’s Brew Pub. The occasional 750ml may eventually make its way on to the “beer swap” section of a few websites, but don’t expect to see Kane Brewing beers show up on the shelves in California. They love their local clientele and the locals love them. They won “Best of the Fest” at the Asbury Park Beer Fest in 2013. People from 79

the area support the brewery. Guests are buying pints to drink in and growlers to take home.

Local bars that normally wouldn’t have a craft beer on tap are carrying his beer because he has local ties to the community.

You can walk into local bars in Asbury Park and see six taps. Five are what you would

“PEOPLE ARE EXCITED TO SEE LOCAL BEERS ON TAP. BEER DRINKERS ARE LOOKING FOR FRESH, WELL-MADE, LOCALLY PRODUCED BEERS “ expect and one is reserved for Kane Brewing, a show of support to their local offering.

CAPE MAY BREWERY Ryan Krill and Chris Henke, Villanova alum and college friends, and Ryan’s dad, Bob Krill, opened Cape May Brewery in 2010. The Krill’s, living in West Chester, PA but having a house in Avalon, were having the same beer issues echoed at the shore.

Where is all the good beer?

Now in 2010, there were some good options for craft beer, but mainly these were craft beer destinations. The group decided that they could brew good beer in Lower Township, NJ. On top of thirty plus years in the pharmaceutical business, Bob Krill happens to know a bit about carpentry. With his help, and the help of some dedicated employees, Cape May Brewing started to become a reality. Even the keg washer was built, yes built, from scratch by Chris Henke.

This project is truly a “labor of love.”

With six wineries in the area, a brewery seemed like an obvious fit to Ryan Krill and his partners. The response to Cape May Brewing has been remarkable. Locals love having access to their beer and being able to visit the tasting room, which fillsup on the weekends.

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When asked about the impact his beer has had on local restaurants and bars, Krill responds with a diplomatic, “It’s hard to say, but I think people that come into the brewery look for our beers when they are out. Restaurant customers see our beers and come visit the brewery.”

Cape May County local, Keith McGee, sees the impact Cape May Brewing is having on the local scene. “People are excited to see local beers on tap. Beer drinkers are looking for fresh, well-made, locally produced beers and Cape May Brewing is delivering on all accounts.”

Like Kane and Carton, the laws that enable the selling of beer on-site have had a huge impact on exposure to their beers. They are gearing up to release 750ml bottles of Sawyer’s Swap American Barley Wine. Krill states that the brewery opened with a 4-barrel system.

Currently, they are using a 15-barrel system and are looking to add on in the near future.

Krill also states, “Cape May Brewing has surpassed its five year plan in one-and-a-half However, there isn’t a lofty goal of beer domination. Again, a modest Krill simply says, “We want to be a successful, regional brewery.” If the local response to their beers is any indication, they are well on their way.

BARS SERVING UP CRAFT BREWS Dave Stefankiewicz, owner of Good Night Irene’s in Cape May County, currently boasts thirty-eight taps. Dave’s idea to re-concept the family owned “Poplar Café” with an aggressive tap list came from his travels through the southwest and northeast regions of the US, being impressed by the small, local brewery beers that were so much better than the imports he usually chose because of their more robust flavor profiles when compared to the adjunct lagers.

The selection at Irene’s is one of the most diverse you will find at the shore, with their tap list reaching fifty-four when the outside beer garden is open in the summer. The list is curated with a good mix of local, when available.

When I asked Stefankiewicz about keeping thirty-eight good beers on tap at all times, he responded by saying, “Finding good beer isn’t necessarily a problem. Finding good beer that is marketable and getting folks to drink it is the magic.” Magic is being made with local

WHAT'S IN STORE Breweries and bars are not the only locations for better craft beer selections at the shore. Guy Potts, a Hunterdon beer rep since 2008, says he’s seen a huge jump in his accounts over the past five years. He estimates a 30-40% increase in accounts since he started, coupled with an increase of

“DRINKING HABITS HAVE CHANGED. PEOPLE WANT BETTER BEER.”

beers on his wall.

Irene’s was one of the first bars to pour Cape May Brewing Honey Porter and IPA. Dave says the beers were “…flying off the wall.” While Kane Brewing beers made a brief appearance last year, there is much anticipation of their return and some Kane “swag” hanging on the walls of the bar.

“There is a natural synergy between the shore’s beer bars and the local breweries. It’s my impression that people who come to drink at the shore will gravitate toward the NJ beers just like I drink the Vermont and Colorado crafts when I go snowboarding in those states.”

Tim Fitzpatrick, owner of The Crest Tavern in Wildwood Crest, NJ says he started to see a move towards craft beer about eight years ago. The guests coming into his establishment wanted better beer.

“Drinking habits have changed. People want better beer,” says Fitzpatrick, an admitted “beer geek.”

When we talk about local beers at the shore we have to mention Dogfish Head in Milton, Delaware a lot closer (not to mention a scenic ferry ride) to Cape May County.

Dogfish was adopted as a “local craft beer” by much of the small beer community at the time. Fitzpatrick’s bar has been serving Dogfish Head 60 Minute since it became available in NJ, back in 2003.

The Crest Tavern had ten taps in 2003. Nine of them were the usual suspects you’d expect at your neighborhood bar. Tim is up to twenty-three taps and a beer engine at this non-assuming stop in Cape May County. Tim says that his line-up of better beers is especially great in helping his guests pair their beer with food.

As for his clientele, Tim says, “We see a lot of new people, but the people who have been coming in here are drinking better beers.”

While the larger production breweries are getting the current buzz, we can’t forget to mention the thriving brewery and restaurants that are catering to the community.

Basil T’s in Red Bank, NJ is serving up great Italian cuisine with beers brewed on-site.

Artisan Brewery and Italian Grill is offering four beers brewed in-house to complement their menu. The Tun Tavern in Atlantic City has been a destination for shore craft beer lovers for years, with historic roots going back to 1685. These are all great stops on your way to the beaches.

product in the majority of those accounts.

What does that mean for the average beer consumer? Liquor stores are stocking and carrying better beers. “Canal’s in Egg Harbor has over 150 bottles from the Hunterdon portfolio. The Rio Grande Canals has about 100.” That’s just from Hunterdon.

While Hunterdon has the largest ‘craft’ portfolio, there are other players in town.

Kramer, Warren, and Harrison along with liquor purveyors with some beer under their umbrella such as Allied and Southern, mean there is a steady stream of great product making its way into the Garden State.

New Jersey liquor stores can sell beers by the case, by the 6 pack, and sometimes, by the bottle.

Overall, the craft beer scene at the shore is starting to blossom in its own right.

Liquor stores are carrying better beer because customers demand it. Breweries are opening and able to sustain their business all year round, thanks to local support.

Craft beer bars are catering to craft beer drinkers. Local bars are offering local craft taps because they want to see the hometown guys thrive.

This is a business model that we have seen before. The success of the Philadelphia beer market is a testament to a community coming together to support the beer culture. The best thing we can do to help our shore communities move forward is to support their local beer and the establishments who sell it…and don’t wear shoes to the beach.

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BAR+RESTAURANT SPOTLIGHT

A Taste of Belgium Outside Center City A craft beer haven in the heart of Wayne, PA.

BY MAT FALCO

When it comes to Belgian beer in the Philadelphia area, Monk’s Café and Eulogy Belgian Tavern are typically the first bars that come to mind. Both have been landmarks in the beer culture and helped anchor the great beer scene that we now have. But just outside the city, in Delaware County, lies Teresa’s Next Door, a bar with a strong Belgian focus like no other outside the city. Located right downtown in Wayne, Teresa’s is leading the way in turning this little town—also home to highly regarded distributor, The Beer Yard—into a solid beer destination.

Opening in June of 2007, Teresa’s has quickly established itself as one of the preeminent beer bars in the area. The bar features twenty-four beers on draft to go along with two hand-pumps. The draft list is always a balance of American craft and Belgian with a few other international offerings thrown in from time to time. Of their Belgian offerings, Teresa’s finds itself home to multiple beers that are available exclusively at their bar. You are also almost certain to find something from Russian River and Jolly Pumpkin on draft on any given visit.

On top of the exceptional draft list, there is also an expansive bottle list covering some of the best beers from around the world. The list is broken down by basic styles, but then breweries such as Allagash, Jolly Pumpkin and Russian River, as well as Trappist breweries have their own sections. If you haven’t figured it out yet, Teresa’s has a bit of a love affair with Jolly Pumpkin and boasts what is probably the best selection of offerings from that brewery anywhere in Pennsylvania. Teresa’s, needless to say, takes 82

PHILLYBEERSCENE.COM

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their beer very seriously and this is evident upon first arriving and seeing the very lengthy back wall behind that bar that is covered in well over 100 different types of glassware. There is proper glassware for practically any beer in their portfolio and it’s also one of the more impressive sights you’ll see in a bar.

Their passion for beer is also equaled by their desire to offer food that is worthy of being served alongside it.

In the Belgian tradition, the menu features a selection of different styles of mussels all accompanied with pomme frites as well as a cheese and charcuterie menu boasting a few dozen options. For the more adventurous palate, they also offer a variety of dishes featuring wild game, rabbit, escargot, bone marrow and more. For those who want to skip the traditional and experimental type dishes, you can also order off a menu of assorted tacos. Like the beer menu, it’s hard to go wrong with any of the dining options.

For those friends who aren’t keen on good beer, Teresa’s offers up a well-curated selection of whiskeys and wines. And attached to the beer bar is a wine bar offering up a completely different menu and an extensive selection of wines.

Located just a few steps from the train station only adds to the convenience of a trip to Teresa’s. It’s also perfect for a day trip with a handful of neighboring bars all within walking distance. Not to mention, there’s some other really great stops along that same train route.

Teresa’s Next Door is located at 124 N. Wayne Avenue, Wayne, PA 19087.

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BAR+RESTAURANT SPOTLIGHT

Less Might Just Be More Lucky’s Last Chance keeps it simple.

It seems to have become a theme in the bar business that more is better. More draft lines. More bottles. More events. More everything. More isn’t a bad thing per se, but sometimes you just want less. You don’t always want to have to decide between fifty different drafts or 200 bottles. And deciding between the fish tacos, the filet mignon, or the mussels du jour is never an easy decision.

With that said, Lucky’s Last Chance in Manayunk, personifies that less might just be better.

Located near the west end of the downtown block of Main Street, in a building that hosted a slew of bars easily forgotten by those looking for a good beer, Lucky’s has breathed new life into this two story bar. They’ve done it in the simplest of ways as well. Beer and burgers are the main gist of this corner gem. The beer list, both draft and bottle, is small but well-chosen. Only six beers at a time find their home on the draft board and twenty to thirty on the bottle list. With fewer options, you can guarantee an easy decision on what to drink, as well as guarantee the chance of finding something new on every visit. When there are only six beers on tap, they don’t last long and there is a certainty that it was freshly tapped.

As for food, it’s all about the burgers. They’re also a claim to fame of sorts for the Lucky team, plus is there

anything that goes better with beer than burgers? They offer a whole menu of varied burger offerings, ranging from normal to straight up bizarre (though bizarre usually ends up being good). The bizarre includes a peanut butter and bacon burger served with a side of jelly or their burgers topped with shredded buffalo chicken or mac and cheese. For the risk-taker, there is the Inferno burger that few have been able to finish. There is also a version of the renowned Minnesota Joocey Lucy.

Hamburgers aren’t your thing? Well, they also have a hot dog and a mac and cheese menu.

There is definitely a refreshing aspect about visiting Lucky’s. Only choosing between six beers and what kind of burger you want makes for a relaxing bar experience.

Worse comes to worst, you just indulge and order two burgers if the decision becomes too difficult—no one at Lucky’s would hold it against you. The staff who are serving up the beer and burgers are as friendly as any on the block, giving it a definite neighborhood bar feel, even if you’re not from the neighborhood. Places like Lucky’s, along with Kildare’s and Manayunk Tavern are definitely breathing new life into a block that was for a while, vacant of good beer options. Lucky’s Last Chance is located at 4421 Main St., Philadelphia, PA 19127.

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The Tasting Room MAY 2013 VENUE: ISAAC NEWTON’S Isaac Newton’s is one of the classic beer bars in Bucks County. With an extensive draft and bottle list offering a variety of American craft and Belgian beers, Isaac Newton’s has become the go-to place for good beer in Newtown, PA. The full beer list is also available for takeout, including growler fills and bottles to take home.

HOW WE REVIEW BEER Every issue Philly Beer Scene gets together with notable guests from the scene for a small, private, tasting session. Twenty beers are chosen that are new, seasonal or just interesting.

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

FROM THE SCENE GUESTS Tony Luke, Jr. needs little introduction.

His famous sandwich joint in South Philly has become a destination for locals and tourists alike, and is constantly in the running for best Philly cheesesteak and roast pork. Tony is also active in the film world. He’s written, produced, directed and starred in multiple shows and movies. Not to mention, you can also download some of his musical offerings on iTunes.

Brad Martin has been working with Isaac Newton’s for almost seventeen years now. Currently, he is at the role of events and beer consultant.

Beer is a passion of his and one of his favorite goals of working in the service industry is trying to find the perfect beer for everyone.

Tim Gannon, resident Tapsmith at Isaac Netwton’s, has been serving craft beer in Bucks County for more than a decade. With twenty-two taps and hundreds of bottled selections, Tim guides both newcomers and regulars alike in beer experiences with delightful tours of flavors and character with tappings and beer events.

Jennifer Schloder currently works in the medical field doing cancer research and trying to find ways to improve the quality of life for cancer patients. Jenn also loves trying to turn beer haters into lovers, like she did Tony, and will next be trying to convince him to start brewing.

Williamsburg AleWerks Coffeehouse Stout

961 Lebanese Pale Ale

Ale brewed with fresh roasted Guatemala

Brewed with ingredients such as za’atar, sumac, mint,

Antigua coffee. ABV: 5.4%

sage, anise, and chamomile. The use of such herbs and spices makes this distinctive craft brew truly Lebanese.

ABV: 6.3%

Wonderful, full coffee flavors. Rich and full.

Tony

3

Clean and crisp with hints of thyme and mint.

Jenn 3.5 Deep, rich espresso flavor with clean finish.

Jenn

3

Flavor explosion—is that basil? I may baste a chicken with this.

Tony

3

Brad

4

Nose of deep coffee grinds. Flavor is coffee, yet hints of mocha and roasty malt.

Brad

2

The anise and mint are not for me, but should pair well with some foods.

Tim

4

Not as sweet as the draft. Good balance.

Tim

3

A little too light for me.

Mat

4

Coffee is a bit overly bitter on nose, but mellows out perfectly. One of the better coffee stouts I’ve had.

Mat

3

Would be great with food but spice is a bit much to drink a pint on its own.

Hitachino Nest White Ale

Anderson Valley Barney Flats Oatmeal Stout

White ale brewed in the tradition of a Belgian style

Deep, dark brown-black color, thick, full-bodied,

white beer with coriander, nutmeg, orange peel

velvety-smooth mouth-feel, mocha character, and

and orange juice. ABV: 5.5%

strong, yet subtle hop bite. One of the thickest, richest, and most complex stouts on the market today. ABV: 5.7%

Tony

3

Clean flavors. Smooth, nice aftertaste.

Mild spice notes.

Tony

3

A little thin, but overall, good flavors.

Jenn

3

Lots of flavors that keep me guessing.

Jenn

2

Expected a much heavier flavor. A little thin.

Brad 3.5 Spicy and fruity and fairly complex for the style.

Brad 3.5 Somewhat light-bodied but flavorful with toast,

Tim 3.5 Citrusy with hints of coriander and nutmeg.

Tim

4

Lighter than it looks. One of my classics.

Mat

4

Slight lack of body is the only noticeable flaw here.

Orange juice and coriander work well together to

Mat 3.5 add a unique complexity for the style.

coffee and mocha all present. Drinkable stout.

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THE TASTING ROOM Bellerose Bière Blonde Extra

Brooklyn Silver Anniversary

Top fermented beer made with 3 hops from 3 dif-

Brooklyn Brewery is celebrating their 25th anniversary.

ferent continents. A mix between French “Bière de

They are saluting their beginnings with a special

Garde” and IPA with distinctive aromas of citrus & li-

doppelbock version of the Brooklyn Lager introduced

tchi with a hoppy but refreshing aftertaste. ABV: 6.5%

in 1988. ABV: 8.6%

Tony

2

Heavy alcohol taste.

Jenn 2.5 Crisp, with a slight sweetness.

Brad Tim Mat

3 2.5 3

Tony

3

9% Alcohol. Need I say more?

Jenn

4

No way this is 9%! Danger! Good nose.

Nice pepperiness.

Herbal flavors. Crisp sweetness and long, sweet finish.

Brad 4.5 Smooth mouth-feel with flavors of pepper and biscuit

Not bad.

Tim 4.5 I would have never guessed this is 9%. Scary how

Crispness provides nice balance to high sweetness level. Solid beer for the style.

Mat 4.5

malt. Delicious, crisp finish.

quickly this beer would sneak up and destroy me.

Wow, this is dangerous. How is this possibly 8.6%?

Makes me rethink my dislike for imperial lager style.

961 Witbier

John Henry 3 Lick Spiker Ale

Coriander and orange peel add a sweet and spicy

An imperial stout brew style that has been bourbon

aroma. The light acidity and low bitterness makes

oak aged. This beer is brewed with three different

it perfect for those who prefer a light, sweet beer.

dark roasted malts creating chocolate flavors and a

Bottle conditioned and has natural yeast sediment

dark appearance. Oats are also added for additional

in the bottle. ABV: 5.3%

body and flavor. ABV: 9.1%

Tony

1

If you can’t say anything nice, don’t say anything at all.

Tony

4

Beautiful toffee and caramel flavors and not overly sweet.

Jenn

2

Mellow and clean. Not my favorite style, but great representation of a wit.

Jenn

5

Caramel and toffee flavors are fantastic. Creamy bourbon comes through right away = YUM!

Brad 2.5 Light hued. Nose of wheat and lemon. Reminiscent of

Brad

3

Light body for the style, with minimal carbonation.

Flavors of roasted malt, bourbon and vanilla.

Tim 3.5 Dry, clean, very easy drinking.

Tim

4

Always great! One of my favorite beers to introduce people to bourbon aged beers.

Mat

3

Tons of vanilla/toffee throughout. A bit thin. Finish lingers of bourbon-y vanilla that stays with you.

Krystal Weisse.

Mat 3.5

Extremely mellow, smooth, clean beer. Nothing fancy, but great summer option.

Evolution Primal Pale Ale

Ritterguts Gose

A golden, dry, slightly hoppy pale ale. Refresh-

The Gose is a very old beer type and does not

ing and balanced. Notes of pine and citrus in the

correspond to the German purity requirement. It is

aroma, earthy middle, clean finish. ABV: 5.0%

brewed traditionally with coriander and salt, and by the additional lactic acid fermentation her quite special characteristic gets the gose. ABV: 4.2%

Tony

3

Very perfume-y flavor.

Jenn 3.5 Very drinkable. Simple, with perfect hoppiness.

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Brad

3

Tim

3.5

Mat

4

PHILLYBEERSCENE.COM

Tony

2

Very sour and very salty.

Jenn 2.5 Good sour flavor. Gets better the more you drink it.

Great carbonation, nice hop flavor, and very approachable.

Brad 3.5 Cracked sea salt over sweet, mild malt. Bracingly dry,

Session beer. Good citrus flavor.

Tim

4

Briny, sour, effervescent. I like it!

Smooth, soft, clean. A true pale ale in a time where most drink like IPAs.

Mat

4

Saltiest gose I’ve ever had. Nose of sour saltwater that follows through into the taste in a very pleasant way.

MAY2013

yet refreshing.

Duck-Rabbit Barleywine

Great Divide Colette

Loads of Amarillo hops give a piney, citrusy

Brewed with barley, wheat and rice and fermented

bitterness that’s supported beautifully by a toffee

at high temperatures with a special blend of four dif-

malt backbone in this English-style barleywine.

ferent yeast strains, Colette is fruity and slightly tart,

ABV: 11.0%

with a dry finish. ABV: 7.3%

Tony

1

Just discovered that I don’t like barleywines.

Jenn 4.5 Great finish. Robust, but not overpowering.

Well-balanced.

Tony

2

A little bitter of an aftertaste.

Jenn 2.5 Highly carbonated. Very flavorful with lots of lemon.

Brad

3

Hot upfront leading to notes of spicy malt (rye?), pumpernickel, and alcohol. Needs aging?

Brad

Tim

4

Nice session beer!

Tim 3.5 Sour nose. Lemony. Always enjoy this brewery.

HUGE beer. Alcohol is not at all hidden. Some age would do wonders for this beer.

Mat

Mat 3.5

3

2

Flavor profile of wheat, clove, light lemon zest. A bit lacking compared to past samplings.

A bit one dimensional with mostly just lemon dominating the nose and palate.

Birrificio Bresciano Montenetto Lapy

Goose Island Pere Jacques

Top quality malts, accurately selected hops and

A strong, rich Belgian style Abbey Beer.

pure water. Nothing else. These are the simple

ABV: 8.0%

ingredients that characterize the tastes and smells of the Birrificio Bresciano Montenetto’s craft beers.

ABV: 4.8% Tony

3

Clean, smooth flavor. I like it. Plus it’s Italian and I’m a little bias!

Tony

Jenn

3

Awesome label! Really like this. Nice hoppiness on the palate.

Jenn 4.5 Fantastic flavor. Well-balanced.

Brad

3

Subdued hop presence. Would love more nose and carbonation.

Brad

Tim 3.5 Easy drinking. Malty, dry finish.

Mat

4

A bit of barnyard funk in aroma, but super clean flavor with delicate carbonation.

Stoudt’s Karnival Kölsch

3

4

Strong, flavorful beer. I enjoyed this.

Tastes of candied sugar and slight spice. Delicious.

Tim 4.5 Great beer! Malty, clean, deep amber color.

Mat

4

Possibly better than most Trappist versions.

Beautifully balanced beer.

Sprecher Russian Imperial Stout

This refreshing, German-style ale was brewed using

This tremendously rich and thick stout uses a profusion

2-row malt, a small amount of red wheat malt, and all

of burnt and caramel malts. A massive mouthful of dark

German hops for bittering and aroma. It is dry and

roasted malt and coffee flavors finishes with hints of

crisp with a slight fruitiness which complements the

licorice, fig and currant. ABV 7.9%

mild hop bitterness and aroma. ABV: 4.8%

3

Tony

3

Very mellow flavors but strong aftertaste.

Tony

Jenn

3

Starts soft but finishes hoppy and lingers in mouth A LOT!

Jenn 3.5 Like a roasty, smokey, campfire.

Nice, rich color with roasty rich flavor.

Brad 2.5 Nice straw flavors that finish crisp and light.

Brad

4

Deep roasted malt and coffee flavors with a hint of anise. Good beer from an underrated brewery.

Tim

3.5

Light and delicious. Good summer beer.

Tim

4

Not as much body as I’d like from an RIS, but still pretty good.

Mat

3.5

Sessionable and local; makes for a perfect lawnmower beer.

Mat 3.5 An ideal compromise for a more sessionable RIS.

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THE TASTING ROOM Laughing Dog Sneaky Pete

Shawnee Craft Bière de Garde Pumpkin Saison

This brew has a copious aroma of white grape-

With a medium body, and an intriguing layered

fruit, citrus overtones, a complex, rich middle

nose of spice, fruit, and a barrique, this Belgian

and long flavors in the finish; a real beauty.

farmhouse beer may bring to mind fine Cham-

Finished with wild clover honey. ABV: 10.0%

pagne or very dry hard cider. ABV: 7.5%

Tony

3

Really complex. Can’t really describe the flavor, but I like it.

Jenn 3.5 Floral, hoppy nose. Lingering spice on the tongue.

Very malty.

Brad

4

Sweet malt flavors with maybe a hint of smoke (?) and a candied fruit presence. Well-made beer.

Tim 4.5 Sweet to start but great hop finish.

Mat

4

Sneaky is a good name. Quite smooth and clean for the ABV.

Tony

2

Very sour. Made my face cringe. Too funky for me.

Jenn 4.5 Reminds me of Thanksgiving. Not as spicy as most pumpkin beers.

Brad 3.5 Mild funk/barnyard with pleasant pumpkin and cinnamon flavors.

Tim 4.5

Very approachable sour. Tony Luke’s face while drinking this was hysterical!

Mat 3.5

Sourness really balances out the pie spices. I dislike pumpkin spiced beers, but this I can get behind.

Susquehanna HopFive IPA

Uinta Bristlecone Brown

Brewed with a blend of five hop varieties; Susque-

Deep chocolate brown and an amber head, Bristle-

hanna HopFive IPA presents a floral, pine-like,

cone Brown Ale is a seasonal beer and available for

aroma and full hop flavor. ABV: 6.0%

a short time. ABV: 4.0%

Tony Jenn

1 3

It’s an IPA, I don’t like IPAs. If you like IPAs, you’ll love it—that’s what they tell me.

Tony 4.5 Sweet maple flavors are wonderful. Very smooth,

Very enjoyable. Not an overwhelming hop flavor.

Jenn 3.5 Very nutty, fabulous smell. Sweeter than expected

Brad 3.5 Very pale for style. Like an everyman’s IPA.

sweet aftertaste.

with medium-light body.

Brad

3

Light bodied. Sweet malt, molasses nose, mild bitterness - with appropriate roastiness and sweet finish.

Tim

4

Good hops! A definite try for those hopheads who haven’t tried it yet.

Tim 3.5 Maple. Brown sugar. Good stuff.

Mat

4

Clean malt backbone with earthy/piney hop flavors.

Perfect blend of East & West Coast styles of IPAs.

Mat 3.5

Tastes like a stout but drinks more like a lager.

Great flavors.

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

Tony’s Final Pick: Uinta Bristlecone Brown. It embodies everything I’m looking for in a beer.

I could drink this all day.

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Jenn’s Final Pick: John Henry 3 Lick Spiker Ale. Unreal flavors that are a mix of dessert and appetizers. Creamy, but with a good bite in the butt.

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Brad’s Final Pick: Brooklyn Silver Anniversary.

Amazingly fresh, great carbonation, dangerously drinkable, and complex.

Amazing take on a classic style.

Tim’s Final Pick: Shawnee Craft Bière de Garde Pumpkin Saison. Sour beers are very unique and I am addicted to the style. And, I love the fact that it’s local. Bonus!

Mat’s Final Pick: Brooklyn Silver Anniversary.

Was way too impressed with this one not to choose it. Wow…such a well-executed beer.

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TRIUMPH BREWING COMPANY

CRAFT BEER LOCAL FOOD LIVE MUSIC

PHILADELPHIA 117 CHESTNUT STREET (215) 625-0855 NEW HOPE 400 UNION SQUARE (215) 862-8300 PRINCETON 138 NASSAU STREET (609) 924 -7855 TRIUMPHBREWING.COM

DIRECTORY Philadelphia Center City Bars & Restaurants

1518 Bar and Grill 1518 Sansom St 1518barandgrill.com Alla Spina 1410 Mt. Vernon St allaspinaphilly.com BAR 1309 Sansom Street The Black Sheep 247 S. 17th Street theblacksheeppub.com Bru 1318 Chestnut St bruphilly.com The Cambridge 1508 South St cambridgeonsouth.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 Cooperage 123 South 7th St cooperagephilly.com Dandelion 124 S 18th St thedandelionpub.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 The Fieldhouse 1150 Filbert St fieldhousephilly.com

Good Dog 224 S. 15th Street gooddogbar.com

Slate 102 S 21st Street slatephiladelphia.com

Retail Beer

Retail Beer

Colney Delicatessen 2047 Chestnut St

Old Philly Ale House 565 N 20th St

Grace Tavern 2229 Grays Ferry Ave gracetavern.com

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

The Corner Foodery 1710 Sansom St thecornerfoodery.com

Manayunk

The Institute 549 N. 12th Street institutebar.com

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

Food & Friends 1933 Spruce Street

Jose Pistola’s 263 S. 15th Street josepistolas.com

Tangier 1801 Lombard St tangier.thekalon.com

Ladder 15 1528 Sansom Street ladder15philly.com

Tavern 17 220 South 17th Street tavern17restaurant.com

Llama Tooth 1033 Spring Garden llamatooth.com

Tavern on Broad 200 South Broad Street tavernonbroad.com

McGillin’s Old Ale House 1310 Drury Lane mcgillins.com Milk Boy 1100 Chestnut St Philadelphia, PA milkboyphilly.com Misconduct Tavern 1511 Locust Street misconduct-tavern.com Molly Malloy’s Reading Terminal Market 1136 Arch St mollymalloysphilly.com

Ten Stone 2063 South Street tenstone.com TIME 1315 Sansom Street timerestaurant.net Trestle Inn 339 N 11th St Philadelphia, PA 19107 Tria 123 S. 18th Street 1137 Spruce Street triacafe.com

The Foodery 324 S. 10th Street fooderybeer.com Latimer Deli 255 South 15th Street Monde Market 100 S 21st Street Homebrew Supplies

Home Sweet Homebrew 2008 Sansom St. homesweethomebrew.com Fairmount Bars & Restaurants

Kite And Key 1836 Callowhill Street thekiteandkey.com

Varga Bar 941 Spruce Street vargabar.com

London Grill 2301 Fairmount Ave. londongrill.com

Prohibition Taproom 501 N. 13th Street theprohibitiontaproom.com

Westbury Bar 261 S. 13th Street westburybarand restaurant.com

McCrossens Tavern 529 N 20th St

Pub and Kitchen 1946 Lombard St thepubandkitchen.com

Woodys 202 S 13th St woodysbar.com

Perch Pub 1345 Locust Street perchpub.com

Resurrection Ale House 2425 Grays Ferry Ave. resurrectionalehouse.com

Brewpubs

Nodding Head Brewery and Restaurant 1516 Sansom Street noddinghead.com

Falls Taproom 3749 Midvale Ave Flat Rock Saloon 4301 Main Street Franklin’s 3521 Bowman St Jake’s and Cooper’s Wine Bar 4365 Main Street jakesrestaurant.com

Lucky’s Last Chance 4421 Main St luckyslastchance.com

Varalli 231 S. Broad Street varalliusa.com

Moriarty’s Pub 1116 Walnut Street moriartyspub.com

Dawson Street Pub 100 Dawson Street dawsonstreetpub.com

The Bishop’s Collar 2349 Fairmount Ave. thebishopscollar.ypguides. net

Jack’s Firehouse 2130 Fairmount Ave jacksfirehouse.com

Monk’s Café 264 S. 16th Street monkscafe.com

Couch Tomato Cafe 102 Rector St thecouchtomato.com

Kildare’s 4417 Main Street kildarespub.com

Valanni 1229 Spruce Street valanni.com

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

World Wide Beverage Co 508 Green Lane

Bars & Restaurants

The Belgian Café 2047 Green Street thebelgiancafe.com

Bridgid’s 726 N. 24th Street bridgids.com

Doc’s World Of Beer 701 E. Cathedral Road

Manayunk Tavern 4247 Main St manayunktavern.com Old Eagle Tavern 177 Markle Street oldeagletavern.com T. Hogan’s Pub 5109-11 Rochelle Ave. The Ugly Moose 443 Shurs Ln theuglymoose.com Union Jack’s 4801 Umbria Street Brewpubs

Manayunk Brewery and Restaurant 4120 Main Street manayunkbrewery.com Retail Beer

The Foodery 6148 Ridge Ave fooderybeer.com

North/Northeast Bars & Restaurants

Campbell’s Place 8337 Germantown Ave. Chestnut 7 8201 Germantown Ave Chestnut7.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 Hop Angel Brauhaus 7890 Oxford Ave hopangelbrauhaus. blogspot.com Lucky Dog 417 Germantown Ave McMenamin’s Tavern 7170 Germantown Ave. Mermaid Inn 7673 Germantown Ave themermaidinn.net Trolley Car Dinner 7619 Germantown Ave. trolleycardiner.com Brewpubs

Earth Bread + Brewery 7136 Germantown Ave. earthbreadbrewery.com Iron Hill Brewery 8400 Germantown Ave ironhillbrewery.com Retail Beer

The Beer Outlet 77 Franklin Mills Blvd.

Brewers Outlet 7401 Germantown Ave mybrewersoutlet.com Craft Beer Outlet 9910 Frankford Ave. craftbeeroutlet.com

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DIRECTORY The Six Pack Store 7015 Roosevelt Boulevard thesixpackstore.com Homebrew Supplies

Malt House Limited 7101 Emlen St. Philadelphia, PA malthouseltd.com Northern Liberties/ Fishtown Bars & Restaurants

700 700 N. 2nd Street the700.org The Abbaye 637 N. 3rd Street

Kraftwork 541 E. Girard Ave. kraftworkbar.com

City Tavern 138 S. 2nd Street citytavern.com

Brauhaus Schmitz 718 South St. brauhausschmitz.com

Hawthornes 738 S. 11th St hawthornecafe.com

Brew 1900 S. 15th Street brewphiladelphia.com

Max’s Brew Bar 1050 N Hancock St maxsbrewbar.com

Eulogy Belgian Tavern 136 Chestnut Street eulogybar.server101.com

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

South Philly

The Bottle Shop 1837 E Passyunk Ave bottleshopbeer.com

Memphis Taproom 2331 E. Cumberland St. memphistaproom.com

The Irish Pol 45 S. 3rd Street theirishpol.com

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

Murphs Bar 202 E Girard Ave

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

Growlers 736 South 8th St Growlersbar.com

Mac’s Tavern 226 Market Street macstavern.com

The Headhouse 122 Lombard Street headhousephilly.com

National Mechanics 22 S. 3rd Street nationalmechanics.com

Jon’s Bar & Grille 300 South St jonsbarandgrille.com

Philadelphia Bar and Restaurant 120 Market St philadelphiabarand restaurant.com

Kennett 848 S 2nd St Kennettrestaurant.com

North Bowl 909 N 2nd Street northbowlphilly.com

Atlantis: The Lost Bar 2442 Frankford Ave.

North Third 801 N. 3rd Street norththird.com

Barcade 1114 Frankford Ave. barcadephiladelphia.com

Silk City 435 Spring Garden Street silkcityphilly.com

Bar Ferdinand 1030 N. 2nd Street barferdinand.com

Standard Tap 901 N. 2nd Street standardtap.com

Blind Pig 702 N 2nd St blindpigphilly.com Bottle Bar East 1308 Frankford Ave Bottlebareast.com Cantina Dos Segundos 931 N 2nd Street cantinadossegundos.com Druid’s Keep 149 Brown Street East Girard Gastropub 200 East Girard Ave Philadelphia, PA eastgirardpub.com El Camino Real 1040 N 2nd Street bbqburritobar.com Gunners Run 1001 N 2nd St Interstate Draft House 1235 E Palmer St interstatedrafthouse.com Johnny Brenda’s 1201 Frankford Ave. johnnybrendas.com

Breweries

Philadelphia Brewing Co. 2439 Amber Street philadelphiabrewing.com Yards Brewing Co. 901 N. Delaware Avenue yardsbrewing.com Retail Beer

Race Street Café 208 Race Street racestreetcafe.net Revolution House 200 Market St revolutionhouse.com

The Foodery 837 N. 2nd Street fooderybeer.com

Sassafras Café 48 S. 2nd Street sassafrasbar.com

Global Beer Distribution 1150 N. American Street globalbeerphilly.com

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

Homebrew Supplies

Brewpubs

Barry’s Homebrew Outlet 1447 N. American Street barryshomebrew.com

Triumph Brewing Co 117-121 Chestnut Street triumphbrewing.com

Old City

Queens Village/ Bella Vista

Bars & Restaurants

Bars & Restaurants

Barra 239 Chestnut St Bierstube 206 Market St mybierstube.com Brownie’s Irish Pub 46 S. 2nd Street browniesirishpub.com

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Plough and The Stars 123 Chestnut Street ploughstars.com

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12 Steps Down 831 Christian St. 12stepsdown.com Bainbridge Street Barrel House 625-627 S 6th St bainbridgestreetbarrelhouse.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 Royal Tavern 937 East Passyunk Ave. royaltavern.com Southwark 701 S. 4th Street southwarkrestaurant.com Tattooed Mom 530 South Street facebook.com/tattooedmomphilly Twisted Tail 509 S 2nd St thetwistedtail.com The Wishing Well 767 S. 9th Street wishingwellphilly.com Retail Beer

Bella Vista Beer Distributors 738 S. 11th Street bellavistabeverage.com

Bars & Restaurants

2nd St Brewhouse 1700 S 2nd St American Sardine Bar 1801 Federal St americansardinebar.com

Society Hill Beverage 129 Washington Ave University City/West Bars & Restaurants

Birra 1700 E Passyunk Ave birraphilly.com

Tria Wine Room 3131 Walnut St bibawinebar.com

Cantina Los Cabalitos 1651 E Passyunk Ave cantinaloscabalitos.com

The Blockley 38th & Ludlow Streets theblockley.com

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

Bridgewaters Pub 30th Street Station Thepubin30thstreet station.com

Fountain Porter 1601 S 10th St Philadelphia, PA 19148 Fountainporter.com The Industry 1401 E Moyamensing Ave theindustrybar.com Lucky 13 Pub 1820 S 13th Street lucky13pubphilly.com Pub On Passyunk East (POPE) 1501 E. Passyunk Ave. pubonpassyunkeast.com South Philadelphia Tap Room 1509 Mifflin Street southphiladelphiatap room.com The Ugly American 1100 S. Front Street uglyamericanphilly.com Victory Beer Hall 1100 Pattison Ave xfinitylive.com

City Tap House 3925 Walnut Street citytaphouse.com Fiume 229 S 45th St Jolly’s Piano Bar 3801 Chestnut St jollyspianobar.com Local 44 4333 Spruce Street local44beerbar.com Mad Mex 3401 Walnut Street madmex.com World Cafe Live 3025 Walnut Street worldcafelive.com Brewpubs

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

Watkins Drinkery 1712 S 10th St

Bottle Shop at Local 44 4333 Spruce Street local44beerbar.com

Retail Beer

Suburbs

Beer Heaven 1100 S Columbus Blvd Bell’s Beverage 2809 S. Front Street

Bucks Co Bars & Restaurants

Bailey’s Bar & Grille 6922 Bristol Emilie Rd Levittown, PA 19057

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 Buttonwood Grill Rd 202 & Street Rd in Peddler’s Village peddlersvillage.com Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912 The Dog & Bull 810 Bristol Pike Croydon, PA 19021 dogandbullhouse.com Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotrestaurant.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 25 Doublewoods Road Langhorne, PA 19047 manny-browns.com

Neshaminy Creek Brewing 909 Ray Ave Croydon, PA 19021 neshaminycreekbrewing.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 mesquitogrilledoylestown. com/ Newportville Inn 4120 Lower Road Newportville, PA 19056 newportvilleinn.net Puck 14 E. Court Street Doylestown, PA 18901 pucklive.com

Triumph Brewing Co 400 Union Square New Hope, PA 18938 triumphbrewing.com Vault Brewing Company 10 S. Main St Yardley, PA 19067 vaultbrewing.com Retail Beer

B&B Beverage 3670 Sawmill Road Doylestown, PA 18902 bandbbeverages.com Bailey’s Bar & Grille 6922 Bristol Emilie Rd Levittown, PA 19057

The Beer Store 488 2nd Street Pk. Southampton, PA 18966

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

Bensalem Beer & Soda 1919 Street Road Bensalem, PA 19020 bensalembeer.com

TJ Smiths 1585 Easton Rd Warrington, PA 18976 tjsmiths.com

Bound Beverage 2544 Bristol Pike Bensalem, PA 19020 boundbeverages.com

Tony’s Place Bar & Grill 1297 Greeley Ave Ivyland, PA 18974 tonysplaceivyland.com

Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912

thebeerstorebuckscounty.com/

Philly’s Steaks Wings and Beer 160 Bristol-Oxford Valley Rd Langhorne, PA 19047

1661 Easton Road Warrington, PA unos.com

Stephanie’s Take-Out 29 S. Main Street Doylestown, PA 18901 stephaniesrl.com

Wycombe Publick House 1073 Mill Creek Rd Wycombe, PA 18980 wycombepublickhouse.com

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

Breweries

Free Will Brewing Co 410 E Walnut St Ste 10 Perkasie, PA 18944 freewillbrewing.com

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

Brewpubs

Spinnerstown Hotel 2195 Spinnerstown Road Spinnerstown, PA 18968 spinnerstownhotel.com

Uno Chicago Grill 801 Neshaminy Mall Bensalem, PA 19020 unos.com

Homebrew Supplies

Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053

Chester Co Bars & Restaurants

The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 draftingroom.com Fenice Creolo 902 Village At Eland Phoenixville, PA 19460 fenicecreolo.com The Fenix 193 Bridge St Phoenixville, PA 19460 thefenixbar.com Fitzwater Station 264 Canal St Phoenixville, PA 19460 Fitzwaterstation.com Flying Pig Saloon 121 E. King Street Malvern, PA 19149 Goshen Beverage 102 Turner Lane West Chester, PA 19380 Goshenbeverage.com Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 halfmoonrestaurant.com High Street Cafe 322 S. High Street West Chester,PA 19382 highstreetcaffe.com Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 pickeringcreekinn.com Rams Head 40 E. Market Street West Chester, PA 19382 ramsheadbarandgrill.com 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

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DIRECTORY Side Bar 10 East Gay St West Chester, PA 19380 sidebarandrestaurant.com Station Taproom 207 West Lancaster Ave. Downingtown, PA 19335 Stationtaproom.com TJ’s Everday 35 Paoli Plaza Paoli, PA 19301 tjseveryday.com The Whip Tavern 1383 Chatham Rd Coatesville, PA 19320 thewhiptavern.com Winners Circle 143 W. Lincoln Hwy Exton, PA 19341 winnerscircleexton.com Brewpubs

Iron Hill Brewery & Restaurant 130-138 Bridge Street Phoenixville, PA 19460 3 W. Gay Street West Chester, PA 19380 ironhillbrewery.com McKenzie Brew House 324 West Swedesford Rd Berwyn, PA 19312 451 Wilmington-West Chester Pk Chadds Ford, PA 19342 mckenziebrewhouse.com Sly Fox Brewing Co 520 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 Waywood Beverage Co. 624 Millers Hill Kennett Square, PA 19348 waywoodbeverage.com Homebrew Supplies

Artisan Homebrew 128 East Lancaster Ave Downingtown, PA 19335 artisanhomebrew.com 96

The Wine & Beer Emporium 101 Ridge Road Chadds Ford, PA 19317 winebeeremporium.com Delaware Co Bars & Restaurants

2312 Garrett Bar 2312 Garrett Rd. Drexel Hill, PA 19026 2312garrett.com Azie 217 W. State Street Media, PA 19063 azie-restaurant.com Brother’s 157 Garrett Ave Rosemont, PA 19010 Flip & Bailey’s 900 Conestoga Rd Rosemont, PA 19010 flipandbaileys.com Frontier Saloon 336 Kedron Ave. Folsom, PA 19033 frontiersaloon.com Garrett Hill Ale House 157 Garrett Ave Rosemont, PA 19010 garretthillalehouse.com JD McGillicuddy’s 118 N. Wayne Ave. Wayne, PA 19087 690 Burmont Rd Drexel Hill, PA 19026 mcgillicuddys.net Oakmont National Pub 31 E. Eagle Road Havertown, PA 19083 oakmontnationalpub.com Pinocchio’s 131 E. Baltimore Pike Media, PA 19063 pinbeer.com Quotations 37 E. State Street Media, PA 19063 Teresa’s Next Door 126 N. Wayne Ave. Wayne, PA 19087 teresas-cafe.com UNO’s Chicago Grill 3190 West Chester Pike Newtown Square, PA

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Brewpubs

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

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 Beer Garden 131 E. Baltimore Pike Media, PA 19063 pinbeer.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

Baggatawny Tavern 31 N Front St Conshohocken, PA 19428 baggatawaytavern.com Blue Dog Pub 850 South Valley Forge Rd Lansdale, PA 19446 bluedog.cc Broad Axe Tavern 901 W. Butler Pike Ambler, PA 19002 broadaxetavern.com Brother Pauls Pub 3300 Ridge Pike Eagleville, PA 19403 brotherpaulspub.com

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

Little Ortino’s Restaurant 800 North Main Street Schwenksville, PA 19473 ortinos.com

Uno’s Chicago Grill 1100 Bethlehem Pike North Wales,PA 19454 unos.com

Capone’s Restaurant 224 W. Germantown Pike Norristown, PA 19401 thebottleshop.biz

Lucky Dog Saloon 417 Germantown Pike Lafayette Hill, PA 19106 theluckydogsaloon.com

Village Tavern 511 Stump Road North Wales,PA 19454 villagetavernpa.com

Chadwicks 2750 Egypt Rd Audobon, PA 19403 mychadwicks.com

Lucky Lab 312 N. Lewis Rd Royersford, PA 19468 luckylabtavern.com

Whitpain Tavern 1529 Dekalb St Blue Bell, PA 19422

Chap’s Taproom 2509 W. Main St. Jeffersonville, PA 19403 chapstap.com

Mad Mex 2862 W. Moreland Rd Willow Grove, PA 19090 madmex.com

Craft Ale House 708 W. Ridge Pike Limerick, PA 19468 craftalehouse.com

McCloskey Restaurant 17 Cricket Ave Ardmore, PA 19003 Mccloskeystavern.com

East End Alehouse 712 Main Street Harleysville, PA 19438 ortinos.com

McShea’s 30 E Lancaster Ave, Ardmore, PA 19003

Farmers Daughter 1401 Morris Road Blue Bell, PA 19422 Normandygirl.com/bar Fingers Wings And Other Things 107 W. Ridge Pike Conshohocken, PA 19428 fwot.com Firewaters 1110 Baltimore Pike Concord, PA 19342 firewatersbar.com Flanigan’s Boathouse 113 Fayette Street Conshohocken, PA 19428 flanboathouse.com 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 Keswick Tavern 294 Keswick Ave Glenside, PA 19038 Keswicktavern.net

242 Haverford Avenue Narberth PA 19072 mcsheas.com 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 Railroad Street Bar & Grill 36 Railroad St Linfield, PA 19468 railroadstreetbar.com Side Door Pub 3335 County Line Road Chalfont, PA 18914 sidedoorpub.com Tonelli’s 278 Easton Rd Horsham, PA 19044 tonellispizza.com Union Jack’s 2750 Limekiln Pike Glenside, PA 19038

Brewpubs

Appalachin Brewing Co 50 W 3rd Ave Collegeville, PA 19426 abcbrew.com Iron Hill Brewery & Restaurant 1460 Bethlehem Pike North Wales, PA 19454 ironhillbrewery.com Forest & Main Brewing Company 61 N Main St Ambler, PA 19002 forestandmain.com McKenzie Brew House 240 Lancaster Ave. Malvern, PA 19355 mckenziebrewhouse.com Rock Bottom Brewery 1001 King of Prussia Plaza King of Prussia, PA 19406 rockbottom.com Tired Hands 16 Ardmore Ave Ardmore, PA 19003 tiredhands.com Breweries

Prism Brewery 810 Dickerson Rd North Wales, PA 19454 prismbeer.com Round Guys Brewing Co 324 W Main St Lansdale, PA 19446 roundguysbrewery.com Retail Beer

Ambler Beverage Exchange 259 E. Butler Ave Ambler, PA 19002 amblerbeverage.com Beer World 1409 Easton Ave Roslyn, PA 19001 beerworld-roslyn-pa.com

DIRECTORY The Beer Shoppe 44 Greenfield Avenue Ardmore, PA 19003 Capone’s Restaurant (takeout) 224 W. Germantown Pike Norristown, PA 19401 Domestic & Imported Beverages 485 Baltimore Pike Glen Mills, PA 19342 Epps Beverages 80 W. Ridge Pike Limerick, PA 19468 eppsbeverages.com Flourtown Beverage 1114 Bethlehem Pike Flourtown, PA 19031 Frosty Caps 1745-47 Old York Road Abington, PA 19001 Hatboro Beverage 201 Jacksonville Road Hatboro, PA 19040 hatbev.com Michaels Deli 200 West Dekalb Pike King of Prussia, PA 19406 Michaelsdeli.com Towamencin Beverage Co 1555 Sumneytown Pike Lansdale, PA 19446 Home Brew Supplies

Keystone Homebrew Supply 435 Doylestown Rd. (Rt. 202) Montgomeryville, PA 18936 599 Main St Bethlehem, PA 18018 keystonehomebrew.com Weak Knee Home Brewing Supplies North End Shopping Ctr Pottstown, PA 19464 weakKneehomebrew.com

New Jersey Bars & Restaurants

Blue Monkey Tavern 2 South Centre St. Merchantville, NJ 08109 bluemonkeytavern.com Dublin Square 167 Route 130 Bordentown, NJ 08505 dublinsquarepubs.com

The Farnsworth House 135 Farnsworth Ave Bordentown, NJ 08505 thefarnsworthhouse.com The Firkin Tavern 1400 Parkway Ave. Ewing, NJ 08628 www.firkintavern.com Geraghty’s Pub 148 W. Broad Street Burlington, NJ 08016 geraghtyspub.com High Street Grill 64 High Street Mount Holly, NJ 09199 highstreetgrill.net Jug Handle Inn 2398 Route 73 Cinnaminson, NJ 08077 Keg & Kitchen 90 Haddon Avenue Westmont, NJ 08108 kegnkitchen.com Lazy Lanigans Publick House 139 Egg Harbor Rd. Sewell, NJ 08080 lazylaniganspublickhouse.com

2803 S. Rt. 73 Maple Shade NJ unos.com

305 N. Rt.73 Marlton, NJ 08053 joecanals.com

Brewpubs

Liquor Barn 1051 Florence Columbus Rd Bordentown, NJ 08505

Iron Hill Brewery & Restaurant 124 E. Kings Highway Maple Shade, NJ 08052 ironhillbrewery.com Triumph Brewing Co 138 Nassau Street Princeton, NJ 08542 triumphbrewing.com

Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028 Red White and Brew 33 High Street Mount Holly, NJ 08060 redwhitebrew.net

Breweries

Flying Fish Brewing Co 900 Kennedy Blvd.

Somerdale, NJ 08083 flyingfish.com River Horse Brewing Co 80 Lambert Lane Lambertville, NJ 08530 riverhorse.com Retail Beer

Canal’s Discount Liquors 10 W. Rt. 70 Marlton, NJ 08650 210 N Black Horse Pike Mt Ephraim, NJ 08059

Total Wine and More 2100 Route 38 Cherry Hill, NJ 08002 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

Madison Pub 33 Lafayette Street Riverside, NJ 08075 Max’s Seafood Cafe 34 N Burlington St Gloucester City, NJ 08030 maxsseafoodcafe.com

1500 Route 38 Hainesport, NJ 08060 5360 Route 38 Pennsauken, NJ 08109

BYOB 162 Haddon Avenue Westmont, NJ 08108 brewyourownbottle.com

2004 Mount Holly Road Burlington, NJ 08016 joecanals.com

Mexican Food Factory 601 W Route 70 Marlton, NJ 08053 themexicanfoodfactory.com

Keg and Barrel Home Brew Supply 41 Clementon Road Berlin, NJ 08009

Route 73 and Harker Ave Berlin, NJ 08009 canalsofberlin.com

Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618

Ott’s 656 Stokes Road Medford, NJ 08055 ottsrestaurants.com

Hopewell BuyRite 222 Rt. 31 S. Pennington, NJ 08534 hopewellbuyrite.com

Delaware

Pour House 124 Haddon Avenue Haddon Twp, NJ 08108

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

Taproom & Grill 427 W. Crystal Lake Ave Haddonfield, NJ 08033 taproomgrill.com

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

UNO’s Chicago Grill 225 Sloan Avenue Hamilton, NJ

Joe Canal’s 1075 Mantua Pike West Deptford, NJ 08096

1162 Hurffville Road Deptford, NJ

3375 US Rt. 1 Lawrence Twp, NJ 08648

Bars & Restaurants

1984 2511 W 4th St Wilmington, DE 19805 1984wilmington.com BBC Tavern and Grill 4019 Kennett Pike Greenville, DE 19807 bbctavernandgrill.com Chelsea Tavern 821 N Market St Wilmington, DE 19801 chelseatavern.com Deer Park Tavern 108 W Main St Newark, DE 19711 deerparktavern.com

Domaine Hudson 1314 N. Washington St Wilmington, DE 19801 domainehudson.com

Breweries

Ernest & Scott 902 N Market St Wilmington, DE 19810 ernestandscott.com

Retail Beer

Homegrown Cafe 126 E Main St Newark, DE 19711 homegrowncafe.com

Frank’s Union Wine Mart 1206 North Union Street Wilmington DE 19806 FranksWine.com

McGlynn’s Pub 8 Polly Drummond Shopping Center Newark, DE 19711

Greenville Wine & Spirits 4025 Kennett Pike Greenville, DE 19807 wineandspiritco.com

108 Peoples Plaza Newark, DE 19702 mcglynnspub.com Nomad 905 N Orange St Wilmington, DE 19801 Two Stones Pub 2-3 Chesmar Plaza Newark, DE 19713 2502 Foulk Rd Wilmington, DE 19810 twostonespub.com Ulysses 1716 Marsh Rd Wilmington, DE 19810 ulyssesgastropub.com

Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807

Avenue Wine & Spirits 2000 Delaware Ave Lowr Wilmington, DE 19806

Kreston’s Wine & Spirits 904 Concord Ave Wilmington, DE 19802 krestonwines.com Total Wine and More 691 Naamans Road Claymont, DE 19703 1325 McKennans Church Rd Wilmington, DE 19808 totalwine.com Home Brew Supplies

How Do You Brew?

203 Louviers Drive Newark, DE 19711 howdoyoubrew.com

Washington Street Ale House 1206 Washington Street Wilmington, DE 19801 wsalehouse.com

If you would like to considered for the beer directory, please email

World Cafe LIve at the Queen 500 N Market St Wilmington, DE 19801 queen.worldcafelive.com

mat@ beerscenemag. com

Brewpubs

Iron Hill Brewery & Restaurant 710 S. Madison Street Wilmington, DE 19801

147 E Main St Newark, DE 19711 ironhillbrewery.com Stewarts Brewing Co 219 Governors Place Bear, DE 19701 stewartsbrewingcompany.com

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LOCAL EVENT CALENDAR

Beer Events For more events, visit phillybeerscene.com

APRIL Saturday, April 6th 5th Anniversary Party Devil’s Den 1148 S. 11th St, Philadelphia, PA Wednesday, April 10th Smuttynose Brew & Chew Cav’s Rittenhouse 1823 Sansom St., Philadelphia, PA Thursday, April 11th Fava Visits Philly with Oxbow Monk’s Café 264 S. 16th St, Philadelphia, PA Saturday, April 13th FARE Festival The Fuge 780 Falcon Circle, Warminster, PA 18974

MAY

Thursday, April 18th Beer and Cheese Sampling Fair Food Farmstand-Reading Terminal Market Corner of 12th & Arch St., Philadelphia, PA

Saturday, May 4th 10th Anniversary Party Old Eagle Tavern 177 Markle St., Manayunk, PA

Saturday, May 18th Brandywine Craft Brewers Festival Iron Hill Media 30 E. State St., Media, PA 19063

Friday, April 19th Neshaminy Creek Churchville Lager Debut Churchville Inn 1500 Bustleton Pk., Churchville, PA 18966

1st Annual Maifest Brauhaus Schmitz 718 South St., Philadelphia, PA

Yardley Beer Fest Under a Big Tent S. Delaware Ave., Yardley, PA 19067

Wednesday, May 8th Flying Fish/Flying Dog Nautical Puppies Fingers Wings and Other Things 107 W Ridge Pike, Conshohocken, PA 19429

Wednesday, May 22nd Best of the Philly Beer Scene Awards Show World Café Live 3025 Walnut St., Philadelphia, PA

Saturday, April 20th Beer-B-Q City Tap House 3925 Walnut St., Philadelphia, PA Wednesday, April 24th B. United Tapas & Beer Pairing Devil’s Den 1148 S. 11th St., Philadelphia, PA Saturday, April 27th Voodoo Barrel Room Collection Release Blue Dog Tavern 4275 County Line Rd., Chalfont, PA 18914 McCoole’s Beer Festival McCoole’s Red Lion Inn 10 S. Main St, Quakertown, PA 18951

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Saturday, May 11th Washington Crossing Brewfest Washington Crossing Historic Park Solebury, PA 18938 Wednesday, May 15th Flying Dog Brew & Chew Cav’s Rittenhouse 1823 Sansom St., Philadelphia, PA Thursday, May 16th Beer and Cheese Sampling Fair Food Farmstand-Reading Terminal Market Corner of 12th & Arch St., Philadelphia, PA

Friday, May 31st – Sunday, June 9th Philly Beer Week PhillyBeerWeek.org

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