Philly Beer Scene

ISSUE 9 | OCTOBER/NOVEMBER 2010 | WWW.PHILLYBEERSCENE.COM

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Beer Loving

GHOSTS

Busting in on some of the scene’s oldest “regulars”

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Spiked Up Cuisine SEVEN THANKSGIVING DISHES PREPARED WITH CRAFT BEERS

Invading the GABF EXPLORING WHAT THE DENVER BEER SCENE HAS TO OFFER

Retro Homebrewing | DIY Sixtel Backpack | Beer Liquor

OCTOBER/NOVEMBER 2010

FREE! TAKE ONE 1

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Contents October/November 2010

SPECIALS

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ON THE SCENE The 2010 GABF Recap

By Neil Harner

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GHOST HUNTING AT YOUR LOCAL BAR Philly Beer Scene spends the night at a few allegedly haunted locations with Paranormal 215.

By Scott Willey

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THE ULTIMATE THANKSGIVING Local chefs pair local brews for a Thanksgiving feast.

By Your Local Chefs

30 SECTIONS 8 THE VARIETY PACK

20 DISCOVERING CRAFT BEER

By Matt Cherepanya, Mat Falco, Hunter Fike, Mike Gretz Jr., Andrew Loder, Tara Nurin & Two Guys on Beer

First craft beer memories.

By Erin Wallace

21 BEER TRAVEL

16 FUN WITH BEER

Sheffield, England

By Adrian Tierney-Jones

The Sixtel Backpack.

17 HOMEBREWER’S CORNER Newark Restoration Ale

18 TAPPING INTO TECHNOLOGY Pintley.com

By Zeke Diaz

22 NOT BEER

Distilled Schneider Aventinus

By Mat Falco

23 YOU’VE BEEN SERVED The Dimpled Mug

By Scott Willey

24 FROM THE CELLAR 1998 vs 2010 Rochefort 10

By Phillip Pittore III

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42 38 BAR & RESTAURANT REVIEWS Unique beer destinations for a pint and a meal in and out of the city.

By Ken Ogborn & Mat Falco

42 THE TASTING ROOM 12 Beers reviewed by our panel with special guest: Carolyn Smagalski.

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

50 BEER EVENTS

Local happenings throughout the Philly beer scene.

By Alicia Eichelman

It’s getting darker earlier and earlier Look for early releases of our dark beers!

NEW Double Chocolate Milk Stout in early October.

Coming in early November, Shoo-Fly Porter and Winter Warmer!

Join us for these Sampling Events

Lancaster Brewing Company

Frank Smith Beverage • Sat. 10/9 • 1p-3 Bell Beverage • Fri. 10/15 • 4p-6 Chal-Brit Beverage • Fri. 10/22 • 4p-6 November Events - Look online.

302 North Plum Street - Lancaster, PA 17602 - 717.391.6258 - www.lancasterbrewing.com For updates, follow us on Twitter: @lancasterbrew - Join us on Facebook

Join us at the Brewery for

Every Friday, Saturday and Sunday in October!

Winter Warmer Ale is available in bottles, half kegs and sixthels. Double Chocolate Milk Stout and Shoo-Fly Porter are available in half kegs and sixthels.

Craft Beer Night

Every Wednesday from 7-9pm Try select craft beers at a discounted price.

Featuring Victory Lager Bottles on Sundays

4-6pm Monday-Friday 1/2 OFF HAPPY HOUR drinks & appetizers Certain exclusions apply

20 Draft Beers Available 100 Bottled Beers

Always a diverse variety of drafts including: Anchor Humming Ale, Rogue I2PA, Mogul Madness and Warsteiner Oktoberfest.

Check our website for full menu and details: www.tonysplaceivyland.com Visit us Today: 1297 Greeley Avenue • Ivyland, PA 18974

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MEET THE FOUNDERS Mat >> mat@beerscenemag.com Currently Drinking: Some random beers I picked up at the GABF. Style of the Moment: So happy the darker beers are coming back out.

Best Beer Moment: Watching Steve Hawk pick hops while wearing a dress at the Weyerbacher farm.

First Craft Beer: Magic Hat #9 Other Vices: Football season started.

Random Likes: 1/2 priced Misconduct burgers on Mondays.

Random Dislikes: Moving to a 3rd floor apartment.

Getting to know me better: My life pretty much revolves around good beer. Between running the magazine and bartending part-time, there is beer around me entirely too much. Aside from beer though, I’m in love with good food and cooking.

FOUNDERS

Mat Falco & Neil Harner ART DIRECTOR

Melissa Levenduski EXECUTIVE EDITOR

Alicia Eichelman DIRECTOR OF PHOTOGRAPHY

Pete Schuster

Neil >> neil@beerscenemag.com Currently Drinking: Water, recovering from too much beer at the GABF! Style of the Moment: Oktoberfests Best Beer Moment: Talking about Sorachi Ace hops with Garrett Oliver in Denver.

First Craft Beer: Weyerbacher’s Blithering Idiot Other Vices: More casinos opening… not good.

Random Likes: Scotch Eggs. I just discovered them. If anyone knows where I can find them in Philly, let me know.

Random Dislikes: People who speak in web/texting acronyms.

Getting to know me better: I’m a little too much business. I’m the owner of a web and graphic design studio called Inverse Paradox which is the company that produces this magazine. Aside from working 60 hours a week at this normal gig, I work on this magazine (which I could hardly call work since I always have a beer in hand), and I spend time with my son, Cael, and fiancée, Lindsay.

CONTRIBUTING EDITORS

Joseph Bair, Johnny Bilotta, Matt Cherepanya, Zeke Diaz, Hunter Fike, Mike Gretz Jr, Dave Martorana, Tara Nurin, Ken Ogborn, Phillip Pittore III, Adrian Tierney-Jones, Erin Wallace & Scott Willey CONTRIBUTING ARTIST

Andrew Loder CONTRIBUTING PHOTOGRAPHERS

Artistic Imagery, Inc, Jon Clark & Shannon Collins

Open Everyday from 11:30am to 2:00am Kitchen open until 1:30am everynight

WEB DESIGNER

Amanda Mitchell SPECIAL THANKS

John Galster

12 Rotating Beer Taps that always feature seasonal & local selections 50 Beers by the bottle Monday - Fresh Pin at 5pm - Half Price Burgers All Day Tuesday night ‘Flight Nights’ Thursday - ‘Beer Geek’ Night Featuring $3 Craft Drafts Happy Hour M-F 5:00-7:00pm 1/2 Price Draft Beer, House Cocktails & House Wines

10 HD Flat Screen Televisions N.F.L Sunday Ticket N.H.L Center Ice Package M.L.B Extra Innings Package

www.misconducttavern.com 1511 Locust Street, Philadelphia 215.732.5797

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

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is an Inverse Paradox Publication.

Copyright © 2010 Inverse Paradox, LLC. Philly Beer Scene is published bi-monthly by Inverse Paradox, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 | 215-478-6586

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

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Letter from the Founder A few weeks ago, I took a much needed break from work and life in general by road tripping with my Mom from my home in Feasterville, PA to the Great American Beer Festival (GABF) in Denver, CO. The plan was that along the way we would stop at every brewery that was open and eat regional specialties that have been featured on TV shows like “Man vs. Food” and “Diners, Drive-Ins, and Dives.”

Some of the beers I had, unavailable in Philadelphia, from brewers like 3 Floyds, Goose Island, and Upstream, were phenomenal. And then, having the opportunity to eat true Kansas City BBQ, chicken fried steak in Omaha, or even a “Scotch Egg” at 3 Floyds was nothing but bliss to my inner fat kid.

But, what I hadn’t accounted for in the experience was the overwhelming sense of awe that came by just driving through the country. To some, driving through long stretches of farmland may not seem like a treat, but for me, it provided a greater appreciation for everything that America has to offer, from the hard working farmers to the immense fields of golden wheat. The experience vastly changed what was my narrow impression of our country from only traveling up and down the east coast. I strongly recommend to anyone that you take this trek at least once in your lifetime.

And then, after 28 hours of driving over 4 days, we made it to Denver, just in time to meet up with the rest of the Philly Beer Scene crew. You can read about our adventure and our region’s wins on page 15. Another series of adventures we were fortunate to experience and feature in this issue was right out of an episode of “Ghost Hunters.” Our good friend and fellow founder Scott, along with Mat, myself, several members of PBS and Paranormal 215 (a paranormal research team), camped out and investigated three of the scene’s supposedly haunted craft beer bars. Also, with Thanksgiving right around the corner, we thought we would give thanks with a feast prepared by some of Philadelphia’s best chefs, utilizing and pairing each dish with craft beers.

As a final note, being able to say I’ve now drank craft beers in many different cities throughout the country including Boston, New York, Omaha, Chicago, Denver (and more), I can still say that nothing I’ve experienced rivals the beer culture we have here in Philadelphia. This is something I am always proud of, and you should be too!

Cheers, Neil Founder, Philly Beer Scene Magazine

Saturday, October 16

Newtown Swim Club

Newtown’s Original Brewfest features: • More than 120 premium and imported beers and microbrews • 3 Bucks County Wineries • 2 stages of live music • Variety of foods by local restaurants and eateries

Tickets and other information available online at:

www.AllAboutNewtown.org A COMMUNITY ALLIANCE

Craft and Imported Beer Specialists Over 1500 Different Kinds of Beer Mix-and-Match Bottles New Imports just in from Belgium!

theBEER STORE Gourmet Beer Collection

488 2nd Street Pike • Southampton, PA 18966

Call today: (215) 355-7373 OCTOBER/NOVEMBER 2010

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The Variety Pack

Brown Bag It!

RARE FIND:

CUVEE DE TOMME

Beer Expert? Novice? Read The Beer Trials and see how you match up. By Matt Cherepanya

(“BLACK LABEL”) 11.5% ABV.

By Mike Gretz, Jr.

Tomme Arthur, head brewer of Pizza Port/Lost Abbey and the namesake of this rare beer, first brewed Cuvee de Tomme in 2000. Categorically, Cuvee is a mosaic of extreme beer styles: a bourbon-barrel aged Belgian-style Quadrupel, fermented with wild yeast and added sour cherries. Though Arthur had been making Cuvee for years prior to the 2005 “Black Label” version, he only packaged it in 2003 and 2004, and even then in very small quantities.

This vintage Cuvee was commissioned by the Michael Jackson Rare Beer Club in 2004, and in order to meet the production level needed Arthur turned to his fellow brewer Vinnie Cilurzo at Russian River for some help. Russian River’s larger capacity allowed Arthur to continue operating his own brewery while allowing Cilurzo’s skilled hands to brew the largest batch of Cuvee de Tomme at that point. Though the “Black Label” recipe is exactly the same as every other batch of Cuvee, the barrels used to age the beer were not. The 2005 vintage displayed more bourbon character due to its aging in first-use bourbon barrels, but this quality has seemed to diminish in recent tastings, leaving more of the chocolate and cherry cordial notes to express themselves.

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For those of you who are relatively new to what the craft beer industry has to offer, I would recommend picking up The Beer Trials and reading the first 50 pages to educate yourself in Beer 101. The relaxed form of writing makes this a very simple read, while allowing you to find out why it is you may like certain beers, as well as other styles to look for. For those of you who have already received your diploma in Beer 101, congratulations. You may choose to skip to page 50 to read up on the trials, followed by a list of the beers reviewed in each category.

The trials consist of a blind taste tasting by a renowned panel of judges, rating beers in both the macro and craft beer category.

Each reviewer tasted the beer and filled out a form. Once the forms were collected, everything was briefly discussed, followed by the unveiling of each beer.

So, what is the take away from all of this? The one opinion offered by the author is something I tend to agree on, and that is to encourage people not to get caught up in all the hype beer can bring. Enjoy a beer for its content and not its hype.

The Variety Pack

Meet the Scene: Mark Weinmann Meet Mark, area beer rep for Great Lakes Brewing Company. By Mat Falco Philly Beer Scene: Before the beer industry, what were your aspirations in life?

MARK WEINMANN: I went to Boston College

for English but I always expected to end up in the construction business like my father.

I was always really fascinated with starting a business and after a trip to Germany, I changed my major to business.

PBS: What was your first craft beer?

MARK: Probably Anchor Steam out in San

Francisco that some relatives brought out.

I then got inspired to start homebrewing.

PBS: What are some of your hobbies outside of the beer world?

MARK: I spend most of my time as a soccer

coach, working with a traveling team. I enjoy playing guitar and going to live shows a lot as well.

PBS: Favorite brewery beside Great Lakes?

MARK: To be honest, I am still young to craft

it to make lighter beers out of. I just think it’s the one beer that’s a godsend.

PBS: Best experience so far in the beer industry?

MARK: The relationships I’ve made. There

are so many great people between the bar owners, managers, and wholesalers that every week I meet someone cool and feel like I made a new friend.

beer and am always trying to find new ones.

PBS: Why should people drink Great Lakes?

MARK: Quality and Choice. We maintain

PBS: What would your desert island beer be?

MARK: Edmund Fitzgerald. It’s the one beer

a great commitment to ingredients and quality of beers. We have really strict codes because we want to have the freshest beers out there. Choice because we have five

I can drink with dessert, straight up, or (speaking from a brewer’s aspect) disseminate

D-LITE

brands all year round and then all of the seasonals come through, so you almost have a new choice every month.

PBS: Which bars are people most likely to find you at?

MARK: Any of Spanky’s places in the city,

TJ’s Everyday in Paoli, Baggataway in Conshohocken, and Devil’s Den in the city, amongst others.

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

MARK: It would have to be Thane Johnson,

our original brewmaster. I’d like to figure out why he came out of retirement to join Great Lakes and trusted them with his recipes.

By Andrew Loder

I can’t believe most people still drink d-lite as though it were a ‘good’ beer. They don’t know what they’re missing.

Actually, I think people are much better educated about beer nowadays. I think the craft beer scene is taking over.

The mountains tell me beer is cold!

yeah. they’ve come a long way.

OCTOBER/NOVEMBER 2010

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The Variety Pack

There’s no place like...

voted

best homebrew shop

by PhillyBeerScene!

2008 Sansom Street Philadelphia, PA 19103 (215) 569-9469 www.homesweethomebrew.com

Forging a New Beer Path in New Jersey Jersey solidifies itself as a craft beer scene. Skeptical? Don’t be. By Tara Nurin

“Get ready to make a lot of light lager.”

Such was the warning brewer Chris LaPierre swallowed from a mocking co-worker as he prepared to open Iron Hill Brewery & Restaurant’s first location in New Jersey. But as soon as LaPierre tapped his first keg in Maple Shade, it became boastfully clear that his new patrons would have every right to spit back the dig that implied they lacked the sophistication to tolerate hearty or nuanced fare: within one month his customers had made Maple Shade the busiest link in the chain, despite buying less light lager than those at the brewpub’s seven other locations.

“Our darker styles are very well received here,” brags the head brewer. “So are our beer dinners, which sell out in less than an hour.”

It has been 15 months since Iron Hill opened the first brew pub in Philadelphia’s eastern suburbs in more than a decade, and in that time, South Jersey has been forging an iron-clad beer culture. The state counts three new breweries, Joe Canal’s West Deptford store runs eight draught lines to fill growlers, and distributor Kramer Beverage Company supports a sales team devoted to crafts and niche imports. Additionally, Glassboro’s gourmet liquor store, Hops & Grapes, in Gloucester County, has enlarged its craft section by half.

“You go to places that two years ago didn’t have anything,” says Remo Croce, general manager at The Pour House in Haddon Township. “Now even the chains have Dogfish Head and Victory.”

Croce presides over a prominent beer bar in Westmont, a neighborhood that has become South Jersey’s primary destination for craft beer. Its status originated five years ago when pioneering Cork Restaurant unveiled a superior beer list and other bar owners began to notice – and copy – its formula. Now, all eight drinkeries in Haddon Township supply an enviable selection of rare beers and periodically stage joint pub crawls.

As the region amasses a greater supply and demand for beer, those who work in the industry say their customers’ swelling knowledge continually surprises and challenges them. The manager at Hops & Grapes says he fields at least one request for an uncommon beer every day, and Halil Gungor, who stocks the 38 taps at Blue Monkey Tavern in Merchantville, Camden County with rarities like Southern Tier Crème Brulee Stout and Founders Devil Dancer, says clients who used to come in ordering whatever tasted like Yuengling are now asking detailed questions about styles, origins and malt and hop sourcing.

To Gungor, this is the proof he needs to affirm a brighter state of beer affairs in South Jersey – one in which a growing segment of drinkers refuse to ingest the reputation or the reality of themselves as a uncultured people who know nothing more of beer than light lager.

“We had lots of people who used to drink just Coors,” he laughs. “Now they’re all beer snobs.”

HAVE YOU YOU HAVE SEEN THE SEEN THE LIGHT? LIGHT? www.prismbeer.com

www.prismbeer.com more colors coming soon

more colors coming soon

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The Variety Pack

Ask Two Guys On Beer Have a question about craft beer you need an answer to?

E-mail tgob@beerscenemag.com to get your questions answered. To learn more about Two Guys On Beer, visit www.twoguysonbeer.com.

SO WE DON’T SERVE

MILLER LITE. IS THAT REALLY SUCH A

BAD THING? WE DON’T THINK SO.

CRAFT BEER. GREAT FOOD. LIVE MUSIC. What’s older - beer or wine?

- Stephanie P., Philadelphia, PA Technically - Beer. There is evidence of beer that dates back over 9000 years ago to when humans were nomadic hunter-gatherers. To give you a sense of how long ago that was, it predates what many scientists agree is the approximate formation of civilization by about 3000 years. That’s not to say that fermentation wasn’t happening on its own - birds have been getting drunk off of fermented fruit for as long as there have been birds and fruit - but when it comes to human intervention, beer comes first.

TRIUMPH BREWING COMPANY 117 CHESTNUT STREET, PHILADELPHIA PA

Why is Oktoberfest in September?

- Justin A., Chester County, PA Originally, it was in October. October 12-17, 1810, to be exact, as a celebration of the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hildburghausen, five days prior. It included a huge horse race, and presumably, plenty of drinking. It was such a success, they did it again in 1811. And 1812, and so on.

After the citizens of Munich decided to take over the festival in 1817, they moved it up to the middle of September - mostly based on the weather. It’s warmer outside - especially at night - and the days are longer. To keep the “Oktober” in it though, tradition dictates Oktoberfest always ends on the first weekend of October.

Where did you guys go?

- Paul W., Philadelphia, PA Two Guys on Beer did take a bit of an unplanned sabbatical - without going in to details, our cameras were stolen! Due to the incredible generosity of some friends and the abilities of our director/editor Brent, we’ve begun filming again. We are back to releasing new episodes weekly, and will always be here to answer your questions!

Is it true children drank beer in ancient Egypt?

- Janell C., Philadelphia, PA Yup. As well as kids in most of medieval Europe, and throughout the rest of history.

For as long as there have been people, people have found ways to pollute water. Polluted water has been responsible for diseases like cholera, typhus, typhoid, malaria, and yellow fever. Beer, however, was always safe for two reasons - first, the water was boiled, and believe it or not, it took people a long time to figure out that boiling water made it potable. Secondly, the alcohol helped keep beer disease free. Keep in mind though, that since beer basically replaced water, it had to be extremely low in ABV, so there weren’t throngs of drunk kids running around the streets.

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The Variety Pack

Beer and Cheese with DiBrunos The Ultimate Thanksgiving Pairing. By Hunter Fike There are certain beer and cheese pairings that consistently impress: Farmhouse Cheddar with India Pale Ale, Stilton with Stout (traditional, chocolate, or otherwise), or tangy goat cheese with Wheat Beers. Regardless of producer or nuance, these combinations are always harmonious, stimulating the palate with their chemistry and interplay. What solidifies these as classic pairings is that they are available year-round, heeding your beck and call whenever you desire. But what about the slightly obscure beers, the seasonal styles released one month and sold out the next?

In anticipation of the Thanksgiving holiday, let’s focus on a pumpkin beer, specifically Dogfish Head’s Punkin Ale. That is no typo: Punkin, with an “n” and only one “p.” Originally brewed in celebration of the Punkin Chunkin event held annually in Delaware, Punkin Ale pours a hazy amber color and greets the nose with aromas of cloves and allspice, harbingers of things to come. Notes of vanilla, cinnamon and nutmeg are most prevalent at first sip, but as those tones fade the pumpkin comes through along with caramel and toasty notes. Coupled with the sturdy 7% ABV, these flavors give an overall sense of warmth, of coziness. It is, to be overly romantic, the perfect beer to share with a loved one while tending the fireplace in winter.

Free Beer and Cheese Happy Hour Wednesdays 5pm-8pm 930 S. 9th Street | Philadelphia, PA 19145

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Pairing cheese with a beer like this is exciting. Its multitude of layers and subtleties can lead you down many paths, and most will be successful, but Punkin Ale’s association with cooler months demands an Alpine cheese. Vacherin, Cave-Aged Gruyere, Raclette or Appenzeller would all be suitable companions, but the French Comte Marcel Petit is Punkin Ale’s true soul mate. Matured at cool temperatures in a subterranean army fort in the Jura Mountains, Comte Marcel Petit has a wonderfully rich complexity that is unparalleled by its peers. Break a piece under your nose and take a whiff: melted butter on toast, heavy cream and, at times, whipped, sugary egg whites. But, that is just the beginning. On the palate are toasted hazelnuts and almonds, more cream, grasses, and in the bites closest to the rind, dark, roasted flavors and something akin to lanolin.

When combined, these two equal something greater than the sum of their parts. The Comte yields to the assertiveness of the Punkin, but it does not disappear. The butter and cream backbone provide the perfect cushion for the spices in the beer, while the roasted nuts pair beautifully with the caramel finish. This is certifiably soul-satisfying.

OCTOBER/NOVEMBER 2010

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On the Scene

GABF Recap Philly Beer Scene Invades the Great American Beer Festival.

By Neil Harner

On Thursday, September 16, 2010, a line wrapped around the Denver Convention Center with eager craft beer drinkers from around the world, waiting for the doors to open to what is America’s largest beer festival: The Great American Beer Festival (GABF). The festival, which includes 4 sessions spanning across 3 days, features beers from over 450 brewers that total beyond 2,000 unique beers available for anyone in the festival to sample.

For the brewers though, this festival isn’t just about allowing beer geeks to sample their beers, it’s also the most prestigious American beer competition. Each year, brewers submit their best brews into one of the 79 unique beer-style categories, and are judged by a large and diverse panel from throughout the country that uses very strict and non-biased methods of evaluating each beer. Some categories had as few as 13 entries for “Gluten Free Beers” or as many as 142 entries for “American-Style India Pale Ale,” which makes the competition quite dynamic from category to category.

This festival and competition was well represented by brewers from our scene including Yards, Victory, Triumph, Stoudts, Prism, and many more. Additionally, we brought out our own crew of about a dozen people to support the Philly brewers, and we were pleasantly surprised to find large groups of attendees from our region.

After the opening night of the festival and enjoying many beers that are not commonly found in Philly, everyone seemed to have their fair share. However, this didn’t deter us from making stops at several of Denver’s best craft beer bars like Cheeky Monk and Falling Rock. Cheeky Monk is a Belgian beer bar that was conveniently located two blocks from our hotel and offered up some exceptional food and beers. Although it was a great stop, there is no rivaling Monk’s Café in Philadelphia. Falling Rock on the other hand, is one of the most impressive beer bars you could find yourself at.

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Decorated with beer bottles throughout the entire bar, the draught list includes over 75 beers and about another 150 by the bottle.

The next day, the Philly Beer Scene crew decided to take a break from the fest and travel to many of Denver’s notable breweries including; Odell, New Belgium, Oskar Blues, Left Hand, Boulder, and Avery.

Although all of the breweries had phenomenal beers, there were definitely some stand outs.

Odell, a brewer not yet distributed in Philadelphia, featured an incredible and complex series of barrel aged beers including their “Wood Cut Series” and the “Deconstruction”, which is a blend of a unique golden ale with segments aged in various wood barrels from previous Odell’s beers.

Another brewer not available in our region, New Belgium, is by far one of the most impressive breweries you could ever experience, especially for a craft brewer. Aside from its immense scale in comparison to the craft breweries we are most commonly familiar with, New Belgium takes a lot of pride in their overall efforts to be sustainable and eco-friendly, which is emphasized throughout their facilities.

And, although many seek out their flagship Fat Tire, the best beers include their 1554, which is a Belgian black ale, the all organic

CONGRATULATIONS

TO ALL THE SCENE’S 2010

GABF MEDAL WINNERS! Bronze: Imperial Pumpkin Ale Weyerbacher Brewing Co. of Easton, PA Category 4: Field Beer (28 Entries)

Silver: Kellerbier Triumph Brewing Co. of Philadelphia, PA Category 22: Kellerbier/Zwickelbier (24 Entries)

Silver: Dunkel Lager Triumph Brewing Co. of Philadelphia, PA Category 34: European-Style Dunkel (19 Entries)

Silver: Troegenator Troegs Brewery of Harrisburg, PA Category 37: Bock (36 Entries)

Silver: HopBack Amber Ale Troegs Brewery of Harrisburg, PA Category 49: American-Style Amber/Red Ale (83 Entries)

Gold: Heifer-in-Wheat Stoudts Brewing Co. of Adamstown, PA Category 61: South German-Style Hefeweizen (65 Entries)

Opposite Page (top to bottom): The Philly Beer Scene crew after a Friday visit to Left Hand Brewing Co. in Longmont, CO. // Greg Koch of Stone Brewing Co., Sam Calagione of Dogfish Head, and Bill Covaleski of Victory Brewing Co. at a Saison du BUFF tasting in Denver, Co. Above (top to bottom): Rouge’s Sebbie Buhler proudly shows off a bottle of Chocolate Stout, which displays her likeness. // Robert DeMaria, owner of PA’s own Prism Brewing Company, chatting with Mat from Philly Beer Scene.

Mothership Wit, and La Folie, which is a wood-aged sour beer.

Finally, Avery offered about 24 of their intense beers on draught in their tasting room, including unique blends of beers not available by the bottle, as well as their new “The Missionary,” which is a high ABV Belgian quad with Guava. This beer became a wide-favorite of the entire Philly Beer Scene crew.

By the time the trip was finished, our crew probably each sampled several hundred distinctive beers from throughout the country that we would typically never have the chance to try. If you are ever looking to truly dive into a world of craft beer, the GABF is a great way to do so. And, while you’re out there, support your local brewers by wearing their tees and don’t drop your sampling glass. Ohhh!!!

Gold: Saison Vautour McKenzie Brew House of Malvern, PA Category 64: French- and Belgian-Style Saison (52 Entries)

Gold: Pig Iron Porter Iron Hill Brewery & Restaurant of Wilmington, DE Category 70: Robust Porter (53 Entries)

Gold: Russian Imperial Stout Iron Hill Brewery & Restaurant of Wilmington, DE Category 76: Imperial Stout (50 Entries)

Gold: Flying Mouflan Troegs Brewery of Harrisburg, PA Category 79: Barley Wine-Style Ale (57 Entries)

OCTOBER/NOVEMBER 2010

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Fun With Beer

The Sixtel Backpack Perfect for Halloween or doing household chores! By Neil Harner First of all, we can hardly take credit for this. Last October, we first heard of the idea of strapping a sixtel to a person’s back from Flying Fish’s Casey Hughes. He told us how he rigged up a sixtel using old Scuba equipment so that he could achieve the perfect beerlover’s Scuba costume. Excited about this idea, Falco and I couldn’t wait to build our own and think of some various applications of the sixtel backpack for other fun Halloween costumes.

Be warned though, a sixtel is quite heavy and shouldn’t be worn by small people or people with bad backs.

And, if you end up falling backwards, busting your back, or having all of your beer stolen by fellow partiers around you, don’t hold us responsible!

HOW TO DO IT

WHAT YOU NEED A sixtel of your favorite beer or cornelius keg of homebrew Keg tap Used Scuba tank harness (available for under $20 at most Scuba shops).

Be sure to buy a harness with adjustable straps for tanks, not a solid metal ring.

Duct Tape Red Solo cups Screw Driver

HALLOWEEN COSTUME IDEAS Use the sixtel backpack as an integral part of your Halloween costume this year, here are a few of our own ideas:

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Ghostbuster Scuba Diver Exterminator Firefighter Hunchback Astronaut Robot

PHILLYBEERSCENE.COM

Step 1: Examine the Scuba harness for any components that can be removed. Use a screw driver in order to reduce any obstructions from the sixtel. Since harnesses vary greatly, this step may or may not be necessary.

Step 2: Loosen tank straps so that the sixtel will fit in them. Scuba tanks are about an inch smaller in diameter than a sixtel, so it is very important to have a harness that has an adjustable fitting for the tank.

Once you are done making adjustments, fit harness onto tank with the harness approximately half way down the center of the tank to make sure it’s well balanced when wearing.

Step 3: Tighten harness straps as much as possible on the sixtel to ensure it is secure.

Step 4: It may look sloppy, but reinforce the sixtel by wrapping duct tape around the sixtel and the entire harness. Make sure to not tape down the straps you’ll be using to wear the backpack. This will help greatly in supporting the approximate 60 lbs.

Step 5: Tap the beer!

Step 6: Strap up, keep the cups handy, and wear it out to the nearest Halloween party.

OCTOBER/NOVEMBER 2010

Homebrewer’s Corner

Newark Restoration Ale It’s a beautiful blue sky, time to Solar homebrew. This time, a retro-recipe.

By Joseph Bair

I believe the U.S. has the world’s-best beer now, but I can’t forget about 25 years ago when the U.S. had the world’s worst beer.

Strange days indeed. Back then, it wasn’t hard to be boastful of your label; PBR was voted America’s Best in 1893, and is still bragging about it because beer competitions were rare. I don’t want to go on naming other breweries because I find it hard to write bad about my fellow brewers, but one really can’t appreciate where we are now, if we don’t look back. So, here is my retro-recipe that I’ve made.

About the Creator:

As recognized by Uncle Charlie Papazian, I am considered to be the world’s first modern day solar homebrewer (http://www.examiner .com/beer-in-national/brewing-beer-withsun-power). My invention is currently awaiting patent. As the owner of Princeton Homebrew for the past 16 years; I have seen this hobby mature into many off-the-shelf brewing equipment, but it is the hand crafted energy saving equipment I love to see people homebrew with.

For more information on solar homebrewing, check out the “Solar Brewing” article in the October/November 2009 issue of Philly Beer Scene, www.issuu.com/phillybeerscene/ docs/pbsoctnov09.

INGREDIENTS AND DIRECTIONS Original Gravity: 1.050 Final Gravity: 1.012 ABV: approx. 5.1%

and secured with an adjustable ring clamp, which serves as the false bottom. The dip tube is cut 3/4” off the bottom.

• Once mashed-in, add several more inches Specialty Grains: of strike water on top of the mash, cover 8# Briess 2-Row Brewers Malt the mash tun and aim the Fresnel lens so 2# Solar-Toasted Briess 2-Row Brewers Malt that the concentrated sun light is hitting the 1# Briess 60L Crystal mash tun where the mash is, (not above it.)

1/2# Briess Carapils The high temperature flat black paint will absorb the concentrated solar radiation. The Hops: mash tun and fresnel lens must be moved every 2 oz. Brewers Gold Bittering Hops 15 minutes so the sun/Fresnel lens/target 1 oz. Brewers Gold Knock-It-Off Hops plane is almost perfectly aligned, roughly 30 inches away, or where the beam is focused.

Yeast: Also, check the shadows for alignment. In this area the mash will boil and create 1 ECY10 Old Newark Ale Melanoidin’s (anti-oxidants) through the Maillard reaction. This heat will slowly Procedure: radiate throughout the mash till it rises to • Check the weather. A few clouds 148F - 158F, seal and hold in the oven for (<10%) are allowed. Roll out both Spot and Linear Fresnel lens, wheel chair, and at least 1/2 hour without the Fresnel lens, so when you do the starch test with iodine, old converted convenience store fridge you’ll get no reaction. (hence called oven). Don Sunglasses.

• Add all the 170F sparge water that was heatCaution: the Fresnel lens creates blow ing in the other hot liquor tank to mash tun. torch like heat!

• Seal the mash tun and push the wort out • Heat the 4 gallons of strike water to 135F with the Fresnel lens pointed at the of the corny with a pressure no greater than side of a 20# water filled Aluminum CO2 4 psi (Note: if the mash is stuck, simply tank painted high temperature flat black. reverse the hoses to un-stick the mash - it does not get any easier to fix a stuck mash.)

Capacity - 4 gallons, called the “Hot Liquor Tank” or “Pressurized Brew Tank” The low pressure will push the runnings into the two Pressurized Brew Tanks. Add depending on which stage it is used.

• Solar Toast 2# Pale malt to a color around the bittering hops in muslin bag and seal 20L-50L, until it looks like toasted Malt, be with both tanks with CO2 Aluminum Cylinder Valve (3000 psi). careful and stir the grains -- or it will • Heat both Pressurized Brew tanks with turn black, absorb more heat and will the Fresnel lens at the and SuperBoil under catch on fire. pressure for 30 minutes, carefully vent at 30 • Mill all the Grains minutes to release volatiles, seal, and put in • Simultaneously, while mashing, heat sparge water to 170F in Hot Liquor tank the oven for one hour with the Fresnel lens searingly pointed at the Pressurized Brew with the other Fresnel lens.

Tank. Open and add 1 oz. Brewer’s Gold • Mash the grains in a 10 gal. Corny knock-it-off hops. tank painted Flat Black (the “mash • Chill both 20# Aluminum CO2 tanks tun”). The mash tun has a 1/2” SS down to pitching temperature. bazooka screen fastened on the dip tube with a 1/2” x 1/4” holed spacers for rigidity • Transfer to two 5 gallons Corny tanks, pitch yeast, clean-up.

OCTOBER/NOVEMBER 2010

17

Tapping into Technology

Pintley.com Pleases the Palate Discover personalized beer recommendations that fit your taste. By Zeke Diaz

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Choices, choices, choices. That’s what we face every time we go into a store. You need shoes?

Go to the mall and pick from a hundred styles. Need shampoo? That’s easy, you only have about 100 choices. Need some bread? Pick from a whole aisle full of Kaiser rolls, dinner rolls, ciabatta… yada yada yada. Want a craft beer? I hope you brought a chair and some lunch.

Walking into a beer store makes me smile! I stand in front of… beervana… and all is well with the world, until I have to choose what I’m drinking. When I joined the ranks of craft beer, it was hard to remember which beers I’d had and whether I liked them or not. What I needed was Pintley!

Pintley (pronounced Pint-lee) is a website designed to give you personalized recommendations based on rating beers you’ve had. A simple idea, right? All you have to do is sign up (sorry Shannon, I’ll fix my profile soon) and rate about 20 beers selected at random. My wizard contained beers from Dogfish Head, Yuengling, Brooklyn Brewery, Spoetzl Brewery and more, making my ratings simple enough to do. You select a range between 1(hate it) to 5(love it) and click on the glass icon. If you don’t remember a beer or have never tried it, just skip it. Once that was done, I received a list of 111 recommendations. I was really surprised to see how spot-on the list was. It included brews from Stone, Victory, Orval, Westmalle and one one of my favorites, Hacker-Pschorr Hefe Weisse.

The initial ratings create a profile page for you and list the suggested beers. You can rate those and receive more recommendations based on your updated selections. As you rate more beers, the accuracy of the recommendations should increase, but I think it’s firing on all cylinders at this point.

Although I’d heard of the company a few months ago (we follow each other on Twitter), I wish I had taken the plunge and joined in July. My girlfriend and I took a 2,500 mile road trip then and she could have used some suggestions besides mine. Pintley has an iPhone app available as well. It functions the same as the website and it’s easier, in my opinion, to use than the mobile version of the website. Don’t get me wrong, the mobile version works fine and is fast but I spent a crap load of money on my phone and I’m trying to justify it. Right?

Pintley currently has a database of approximately 17,000 beers with more on the way. I’ve asked some friends about their experience and they’ve received some very solid suggestions from the website. With approximately 4,000 users added since the website went into public beta in July, I fully expect the community section to generate some interesting discussions and suggestions to improve the website.

All in all, I think this is a great idea. As a craft beer lover, I often make suggestions to friends on beers to try. I occasionally forget that my taste may be leaning towards a particular beer that they may not be prepared to enjoy. Give the site a try. You’ll learn a thing or two and have another reason to hit your local beer retailer or bar.

OCTOBER/NOVEMBER 2010

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19

Discovering Craft Beer

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

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Named One of 79 “Remarkable Retailers” Joe Sixpacks (in the world) “Best Places for Six Packs”

PHILLYBEERSCENE.COM

OCTOBER/NOVEMBER 2010

How I Discovered Craft Beer Erin Wallace, owner of Old Eagle Tavern & Devil’s Den, describes her discovery of craft beer.

How did I get into craft beer? That’s a question that I am frequently asked. There was not a specific occurrence that sparked my interest in craft beer, but rather an important lesson that I learned, which was to not be afraid to try new things.

When I was in college I drank Yuengling, an inexpensive option popular amongst my friends. At that time I was completely unfamiliar with craft beers, until I began bartending at Cherry Street Tavern, which featured a good selection of local craft beers mixed in with macrobrews. Rich Garcia, a regular at the bar and a major craft beer aficionado, encouraged me to taste his favorites. Rich was a major hophead (and comedian) and often made me sample beers that I disliked just to see the repulsed look on my face.

Around the same time, I took a trip to Austria and Germany with my now husband and friends. We traveled from city to city, sightseeing by day and drinking at the local taverns by night. I started to discover specific beers that I loved in the smaller towns based on their ordering methods. Patrons selected beers by type (for example, pilsner or weizen), not by brand, since most of the smaller bars only served the beer from the local brewery. The bartenders took pride in their local beers and drinks (like schnapps) and would bring bottles of liquor from their hometowns for us to sample. When my husband and I got back home, we found it very hard to go back to drinking macrobrews, so we ventured out in search of our new desired beers.

Shortly after the trip, the opportunity arose to open the Old Eagle Tavern and I continued experimenting with different beers. I always look for new breweries and beers to tap at the Old Eagle and Devil’s Den, and hope that I can encourage customers to try something off the beaten path. Looking back, I could have never imagined what the future held for me as I sipped my unusually cloudy weizen beer in Austria for the first time. Who knows, maybe one day I might like IPAs.

Beer Travel

The Sheffield Beer Scene Explore this one time steel city’s booming craft beer scene. By Adrian Tierney-Jones Arrive by train in the northern English city of Sheffield and its current credential as one of the best places to sup beer is immediately plain for all to see. Situated on Platform 1, the Sheffield Tap (www. pivni.co.uk/sheffield-tap.html) is an inspirational introduction to the seriousness with which folks in this former city of steel treat beer. Until last fall, it was a closed former station bar with venerable pub fittings falling into decay– rotting timbers, broken windows and graffiti from the 1970s era of soccer hooligans still visible.

Enter now and you’re faced with a goodly array of taps dispensing cask beer (eight hand pumps) and mouth-watering European beers, plus a hearty selection of bottled beers. The Tap opened in late 2009, a joint venture between Thornbridge Brewery (based in the nearby town of Bakewell) and Pivo Café Bars, who have a cracking outlet in the historic city of York. A sojourn in the Tap is an essential alpha and omega to any Sheffield beer hunt. Here, Thornbridge’s crisp and fruity, lightly coloured bitter Kipling can rouse and raise the most jaded of palates, while its lusciously peachy IPA — Jaipur — is a voluptuous hop bomb. All this and you’ve not even hit the streets.

After the Tap, take the trail. The so-called “real ale trail” meanders like a river through the mean streets of Sheffield. Pick it up in the area of Kelham Island, once a home to industry, now busily being developed into a place where local yuppies can lay down roots. It’s ten minutes on foot from the station. Two pubs stand in two streets, with a two minute walk between them.

The Fat Cat (www.thefatcat.co.uk) is home to the Kelham Island Brewery, set up by Sheffield beer hero Dave Wickett in 1990 (the

pub came earlier). The Cat stands alone, a tall Victorian building, the brewery at the back. Inside, there are several rooms, comfortably furnished and decorated with beer memorabilia. Nine cask beers, foreign beers on draught and in bottles, and robust English pub food provide a handsome attraction. The brewery’s fragrant golden ale, Pale Rider, is a former Champion Beer of Britain, but I always plump for the assertive bitter, Best Bitter.

‘Round the corner is the Kelham Island Tavern (www.kelhamisland tavern.co.uk). “Traditional” is the word that leaps to mind upon entering.

The bar has the feel of a large and comfortable front parlour with plush cushioned chairs and heavy wood furniture. Built in the 1830s, it’s the sole survivor of a row of terraces that housed the workers for the local steel industry. Nearly a dozen cask beers are offered up. A particular favourite is Acorn’s Barnsley Bitter, a full bodied, intensely bitter drop.

Sheffield used to be a brewing capital but the big guys shut their doors one by one. Now, along with the Kelham Island Brewery, the craft guys are making their way (there are six micros). At Crown Brewery (www.crownbrewery.co.uk), Stuart Ross is the man with the mash, a passionate chap whose beers include a ferociously hopped IPA and the infamous Ring of Fire, a barley wine with chilli in the mix. He’s based at the Hillsborough Hotel (www.hillsborough-hotel. co.uk), a large roomy place ideal for a base when investigating Sheffield.

Elsewhere? The Devonshire Cat (www.devonshirecat.co.uk) is a large, open-planned bar with a dozen cask beer taps, popular with students. Compactness is key to the appeal of the Bath Hotel, a venerable two-room establishment with good ales and an atmospheric interior that harks back to the 1930s. Or, you might want to travel to the southern limits of the city, to Totley, where the Cricket Inn is a wonderful semi-rural and haunted pub offering Thornbridge’s peerless beers and good grub. So, what are you waiting for?

OCTOBER/NOVEMBER 2010

21

Not Beer

Distilled Schneider Aventinus Because sometimes beer just needs to be more than beer. By Mat Falco For many, Schneider Aventinus is a favorite amongst the German imports. An incredibly brewed weizenbock, this purple label has been popping up in bars with increasing frequency. To keep the fans happy, Hans Peter-Drexler put out an eisbock version to provide drinkers with an even more potent and complex Aventinus. Well, apparently that wasn’t enough and another version was needed. Thus, Edelster Aventinus. Edelster is a distilled/spirit version of Schneider Aventinus.

Located near the Schneider Brewery in Germany, is a small distillery/bakery/brewery called Schraml. Started in an old convent and rectory in 1817 by Johann Baptist Schraml, the distillery has been in the family for almost 200 years. The distillery has been known for creating fine brandies and liqueurs from fruits and grains all grown in their own fields. They also brew a beer called Zoigl which is readily available in the area. Schraml is the distillery responsible for bringing us the distilled version of Aventinus.

Distilled beer is actually a rather simple process. It’s made by taking fully fermented beer (ready to be consumed beer) and boiling it into a batch or pot still. Throughout the boiling process, different parts of the beer will be removed until you’re left with a clear distillate. The remains will be a majority of the alcohol and some of the flavors of the original beer. The remaining flavors can be altered based upon the temperature at which the beer is boiled and cooled. Though not present in the Aventinus distillate, it is also common for some of the original beer to be added to the finished distillate to help bring out more of the flavor.

Like the original brewed version of Aventinus, the distilled version retains some of its base aromas of fruits such as banana and strawberry, plus spicy hints of basil, clove and black pepper. A lot of the aromas also come out in the flavor that go perfectly with the complex sticky mouth feel. Edelster Aventinus truly brings a unique twist to the classic Aventinus.

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OCTOBER/NOVEMBER 2010

You’ve Been Served

The Dimpled Mug If you have a hard time keeping a handle on this one, it’s time to call it a night.

By Scott Willey

The dimpled mug is a classic drinking vessel, but its origins are shrouded in mystery. By the end of the Victorian Era, pub patrons were still drinking out of pewter tankards, which hid the sediment found floating around in the ales and lagers of the time. Soon after, as pubs became better lit and brewing practices became much more reliable in the process of filtering, drinkers started to take notice and appreciate the clarity of their beers. In the 1920s, the first mass produced glass for drinking beer was the ten-sided handled pint mug.

Keep in mind, these were mass produced in Europe, since Prohibition was in effect in the US. This mug gained popularity when the Brewer’s Society used its image in their “Beer Is Best” advertising campaign in the ‘30s.

It is believed that the dimpled mug arrived roughly around the end of the second World War, popular for its grenade-like appearance and texture. The mugs were popular with pub owners for their strength, and it is believed that the dimple pattern was introduced simply to save on the amount of glass used in making them. The dimpled mug is convex– wider at the mouth than at the base– and accentuated with a thick handle, making them easy to grasp by the handle or by the glass itself due to the dimpling pattern, even when condensation has formed. The thick walls are great for keeping a chill on your beer, and the handle keeps you from warming its contents with the warmth of your hand. Although the mug’s wide mouth is excellent for catching the aroma, some feel that the dimples make it harder to appreciate the beer’s appearance, while others would argue that the facets catch the light and increase the color and clarity of beer. Their decline in pubs is due to cost, and storing them is a hassle

considering they aren’t stackable. However, the mugs Suggested Styles to be Enjoyed

make an annual comeback around the time Oktoberfest in a Dimpled Mug

beers are reintroduced. Although outdated, the dimpled American Dark Lager

beer mug is a classic in the history of our favorite beverage, Doppelbock

and is sought out by glassware collectors, especially Dunkel

from the old Ravenhead Glassworks in Lancashire, Dunkler Bock

England. Rest assured, no matter how tipsy you get during Oktoberfest/Märzen

Oktoberfest, the handle of the dimpled beer mug will Pale Lager

make it easier to grasp your beer, and its thick walled Schwarzbier

construction will keep you safe when you drop it, or Weizenbock

eventually stumble and fall on to it.

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(609) 252-1800 (609) 393-9399 OCTOBER/NOVEMBER 2010

23

From the Cellar

A True Cellaring Beer A 1998 Rochefort 10 and a 2010 Rochefort 10. By Phillip L. Pittore III As I prepared for this month’s tasting, it only took a moment to realize I had the greatest job in the world. Not only do I get to try some of the best beer the world has to offer, I get to share it with you. I am able to provide a blueprint to cellar, and later enjoy, all the benefits aging beer can provide.

This month is no exception. For this issue, I’ve had the pleasure of comparing a Rochefort 10 from 1998, with a Rochefort 10 from 2010.

While I certainly had my doubts about the quality of a beer aged twelve years, the results were phenomenal.

The 1998 bottle was brought back from Belgium 12 years ago, and cellared under proper conditions. The “best by” date on the label read 16/06/02. In this instance, it would be best if consumed by 2002. The 2010, had a “best by” date of 21/10 /14. Best if consumed by 2014. I can assure you that an additional 7 years past the “best by” date enhanced the characteristics tremendously.

The 1998 Rochefort 10 had no carbonation, and poured a very dark, mahogany color. It should be noted that a large glop of black yeast complimented the final pour. The 2010 was highly carbonated, and very similar in color.

The aroma from the 1998 had a definitive funk about it. It instantly reminded me of a damp cellar. There was also a faint hint of apple. The 2010 Rochefort had no discernible aroma. I was quite shocked by this, but it’s worth noting. This will lead to a distinct pattern throughout the tasting.

The first sip of the 1998 Rochefort yielded a plethora of plums, raisins, and prunes. I was astounded at how well this beer ages.

The 2010 was very effervescent, and cleansed the palette thoroughly. It’s important to document that from this moment forward, the 2010 became very difficult to judge. The 1998 overpowered and dominated the flavor and aroma of its counterpart.

After approximately ten minutes at room temperature, the 1998 Rochefort had a distinct aroma of a Manhattan. There was the

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PHILLYBEERSCENE.COM

definitive aroma of both bourbon and bitters.

Ironically, the 2010 hadn’t changed a bit.

It was still a great beer, but the 1998 was superior in all aspects.

After twenty five minutes, the aroma from the 1998, again, changed dramatically. The aroma was now reminiscent of blackberry brandy. It was also quite boozy. The finish was exclusively molasses.

I actually opened another bottle the next

OCTOBER/NOVEMBER 2010

day to be sure I hadn’t missed anything.

The 2010 was a bit bready and yeasty with a recognizable fig characteristic. This was something that I definitely missed during the tasting, but was evident when tried alone.

In retrospect, this comparison will remain very difficult to beat. Though labeled “best consumed within 5 years,” Rochefort 10 is a cellaring anomaly, proving once again that aging beer is truly beneficial.

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25

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THE !

S R E T S U B T S PRO . To keep the rs ba er be t af cr te ri vo u at some of your fa yo h it w s w lly Beer Scene gets bo hi el P g r, in ou bb H ru py be ap ay H m at Ghosts u are throwing back yo s it ir sp e th om fr little Prostbusting... a do d an y, evil spirits away rt pa al rm to disrupt the parano t gh ni er ov in ed ck lo

By Scott Willey 26

PHILLYBEERSCENE.COM

Check out the evidence at phillybeerscene.com!

OCTOBER/NOVEMBER 2010

C

itizens of Philadelphia and its surrounding counties are lucky enough to live in an area that is at the forefront of modern craft beer culture, but situated in a locale that is deeply rooted in history. Much of the charm of living in this area is how the old meets the new. Citizens and pub owners alike take great pride in the history of the area, and go to great lengths to preserve, rather than condemn, to make way for new structures.

Trendy bars and restaurants take the shell of a centuries-old building, and breathe new life into it with updated interiors, cutting edge culinary arts, and a vast selection of craft beers. Many of our beloved craft beer bars are in buildings that have been taverns for hundreds of years, and along with alcoholic spirits, it is believed that some of our oldest taverns and inns may be keeping spirits of another variety well stocked, but not always on display.

After hearing stories that a handful of ancient watering holes in the Philadelphia area have reports of paranormal activity, Philly Beer Scene teamed up with a credible paranormal investigation group, Paranormal 215, to see if some of our favorite craft beer haunts may very well be haunted as well.

August 20, 2010 THE BROAD AXE TAVERN The Broad Axe Tavern originally opened its doors in 1681, and is said to be haunted by the daughter of a former owner, named Rachel.

It is believed that after a night of drinking, a group of men finished up for the night, and left the tavern. They crossed paths with Rachel, and after harassing her, she fled the group of men by entering the tavern and hiding in the bathroom. She was never seen again. Recently, it is said that she haunts the bathroom she fled to, and her ghostly image can also be seen in the third story windows by passing motorists traveling Butler and Skippack Pikes.

Philly Beer Scene and Paranormal 215 met at 1am at the Broad Axe. Along with their usual team, Paranormal 215 also brought along John, an honorary member, who is a technical specialist, as well as Jim, a psychic with empathic abilities. We discussed the particulars with the owner Matthew, making sure not to fill Jim in with any of the reported paranormal activity. He requested that we not divulge any of the details because he chooses to rely on his abilities to guide him within an investigation. Over a 5 hour investigation, in various locations within the Broad Axe, it was rather interesting that Jim was drawn to the third floor and bathroom locations that seem to have the most activity. It has been reported that faucets and lights in the bathroom turn off and on sporadically, which was witnessed by members of Philly Beer Scene and Paranormal 215. After closer investigation by our photographer Pete Schuster, we believe we debunked the reports of the faucets, because it seemed to be a mechanical problem that occurred in three minute intervals that you could set your watch to. Interestingly enough though, Neil and I were in the bathroom with Paul and George while they were doing an investigation with divining rods. Made of copper, they are said to cross or face outward when held loosely in your hands in response to yes and no questions asked to the spirits. It is believed by

many paranormal researchers that spiritual energy is electromagnetic, and that spirits also feed off of electronic equipment, even draining batteries to build up the power to manifest. Copper is highly conductive, and that is why paranormal investigators use divining rods to try and make contact. Being a bit skeptical, Neil asked to hold the divining rods while questions were being asked, and they did move as if to respond to the questions being asked by George.

The most interesting evidence seemed to happen on the third floor. After setting up audio devices and cameras, we left the area and headed downstairs, leaving no one in the room. After reviewing the audio, there seems to be a ghostly whisper of a man saying “Lost Girl.” This is interesting, considering that there have never been reports of male spirits at the Broad Axe Tavern. Also, while retrieving the equipment that was left in the third floor dining room, the bathroom door, which was ajar, seemed to close by itself. Our attempts to reposition the door while walking and jumping on the floor close to the door, did not yield the same results as when the door closed on its own. Paranormal 215 also believes that when they were setting up for an EVP (electronic voice phenomenon) session in the basement, a female voice says, “Help Me.” All in all, there were some interesting EVPs, but no video or photographic evidence was captured of the spirits that haunt the Broad Axe Tavern.

August 21, 2010 THE PICKERING CREEK INN Opening its doors in 1842 and originally called the Mansion House, the Pickering Creek Inn has long been considered haunted.

This gorgeous structure is said to house the spirit of a Civil War soldier who was allegedly shot to death at the Inn. It is said that he spins a single rose in a vase, as well as holds conversations with guests. When the building was being renovated in 2003, workers discovered two sealed off rooms that were badly damaged by a fire and filled with antiques. Continuing the renovation, workers witnessed objects flying off of the shelves, and complained about having their hair stroked by the hands of spirits, and the smell of cinnamon and perfume. The workers eventually refused to complete the work on the burnt out rooms, and they were promptly sealed up. Philly Beer Scene was granted access to these rooms by the bartender, Steve, who was spending the night with us.

We arrived at 1 am, as the bar crowd was wrapping up for the night, and this evening, we were holding the investigation by ourselves. We had already had one investigation under our belt, so we had to have this down by now, right? Not exactly. After sitting at the bar for some time mapping out our investigation, Steve was cool enough to give us free reign of the building. Working as the closing bartender at both the Pickering Creek and the General Lafayette, it is often Steve’s responsibility to lock up for the night. He informed us that closing the Pickering Creek was a lot creepier than closing the Lafayette. He reported seeing things out of the corner of his eye, as well as hearing strange noises. After hearing about his experiences, we were anxious to get started in our investigation.

OCTOBER/NOVEMBER 2010

27

We headed to the basement first, and were surprised to find a sub-basement in the old inn.

Checking out their website, we discovered that the inn was a stop for the Underground Railroad. Crouched down, and venturing over the dirt floor of the sub-basement, we discovered a large pile of old bottles, some dating back to the early 1900s.

There had to be about 50 bottles, standing straight up and neatly arranged, partially dug out of the earth. Upon entering, it was significantly colder at the base of the broken stairs than it was anywhere else in the sub-basement.

Curious about this, I purposely left the door open and the lights on in that area for over 2 hours, expecting the temperature to change. It didnâ&#x20AC;&#x2122;t. Before leaving for the night, we did a quick EVP session. As we asked questions, there seemed to be a distant scream caught on the digital recorder. It is currently being analyzed by Paranormal 215.

The other area of interest was the two burnt out rooms that Steve gave us access to. Upon entering the room, the fire damage was noticeable, and there were antiques lying around, as well as boxes, TVs, and other random, newer objects. The upstairs of the Pickering Creek is currently a boarding house, and it looks as if they are using these rooms as storage. The only thing to note here is that Mat believed he saw shadows in the back of the one burnt out room, but believes that we created them. The photos from this evening are also being looked at by Paranormal 215, so all of the evidence is still under review. In hindsight, Neil and I agree that this location had an eerie feeling that was more predominant than the other locations. Was this our minds playing tricks on us, or does this location really possess something out of the ordinary?

August 28, 2010 THE GENERAL LAFAYETTE INN AND BREWERY There has been an Inn located on the site of the General Lafayette since 1732. There have been reports of a chair twirling on one leg, door knobs being rattled, doors swinging open on their own, footsteps on the second floor when no one was up there, the apparition of an old man in his nightgown making his way from the host stand to the kitchen, and several sightings of a woman

28

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in the second floor dining room.

Intrigued by the many reports of paranormal activity at the General Lafayette, Philly Beer Scene and Paranormal 215 were anxious to be locked in over night.

We had a large crowd of about 13 people between the magazine and the investigative team.

The investigation proved to be difficult considering that the building is very creaky, and there was a lot of noise from people moving around and talking in adjacent rooms as investigations were being held. Surprisingly, this location seemed to have the most evidence between EVPs and even a photo of what seems to be a figure peering into a window from the outside... on the second floor.

The General Lafayette didnâ&#x20AC;&#x2122;t seem very interesting while we were there, but the evidence that was sent to me from Jim, the psychic that assisted us in the Broad Axe investigations, is very interesting. While on the second floor, Jim was asking questions. In an EVP recorded that evening, Jim

Special Thanks to the Paranormal 215 Team: Chris - Founder/Lead Investigator Paul - Investigator George - Investigator CJ - Investigator Jeanne - Psychic Jim - Honorary Member/Psychic John - Honorary Member/Tech Specialist

is saying, “Alright, we’ll stay now. Is that OK?” in which he seems to be answered by a voice saying, “Sit right here.” In another EVP from the investigation, Jim bids the spirits goodnight, causing an interesting “malfunction” in which it sounds as if a spirit responds by saying “goodnight” in a tinny, electronic voice. Also, when I entered the bar area around 3 am, I heard a sound similar to coins dropping on wood about 3 times. Shortly after I entered the area, the sound stopped. I looked around the table tops, the wooden floors, and the bar, and found nothing that could have produced those sounds. Could this have been a spirit settling up his tab for the evening or leaving a tip?

CONCLUSION

The investigations were interesting to say the least, and all of the evidence, including the EVPs, are available to you, the reader, to formulate your own opinions at phillybeerscene.com. The history of the Philadelphia area is intriguing, and the ghost stories and lore only add to the flavor of some of our favorite craft beer inns and taverns. If you are interested in more information on the paranormal, or know of a haunted location you would like to see investigated, visit paranormal215.com, or shoot Jim the psychic and John the tech specialist an email at familyparanormal@hotmail.com.

Happy Halloween!

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29

The Ultimate

HOW TO THROW A BEER INFUSED

FEAST! 30

PHILLYBEERSCENE.COM

OCTOBER/NOVEMBER 2010

Thanksgiving

Every November, Thanksgiving comes around and brings us one of the greatest days of the year. A whole day dedicated to good food, great beer, football and family. However, sometimes all of that is not enough, and we want to find a way to bring Thanksgiving to the next level. To do this, we picked out some of the best chefs from the areas best bars. Together, these chefs created the ultimate Thanksgiving dinner and each course incorporates some of the best local beers and one special beer with a huge local following. This year, treat your family to a better Thanksgiving dinner and have a new way to share your love of craft beer with them. A few tastes of these recipes are sure to win over even the most stubborn beer drinker.

OCTOBER/NOVEMBER 2010

31

Cork Mashed Potatoes with Beer and Mushroom Gravy Chef: Sae An

Beer and Mushroom Gravy

Mashed Potatoes INGREDIENTS: 3 1/2 lbs. Russet potatoes 2 tbs. kosher salt 2 cups heavy cream ¼ lbs. unsalted butter 6 cloves roasted garlic Salt and pepper to taste DIRECTIONS: • Peel and keep potatoes whole.

• Place in a large pot, add the salt, and cover with ½ water and ½ beer (Don’t get too crazy with the beer because it can get very expensive.

Choose a relatively cheap beer.)

• Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

• Cook until potatoes fall apart when poked with a fork.

• Heat the heavy cream, butter and the garlic in a medium saucepan over medium heat until simmering.

• Remove from heat and set aside.

• Remove the potatoes from the heat and drain off the water.

• Mash and add the garlic-cream mixture and stir to combine.

• Add salt and pepper to taste.

• Let stand for 5 minutes so that mixture thickens and then serve.

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INGREDIENTS: 4 oz. unsalted butter 4 oz. flour 2 shallots, peeled and diced 2 lbs. mixed mushrooms; Crimini, Button, Chanterelle, Oyster, Portobello, Porcini Mushrooms. Mixture of any mushrooms will work.

12 oz. O’Reilly’s Stout 2 qt. stock, chicken or turkey, reduced to 4 cups 3 sprigs thyme Salt and pepper

DIRECTIONS: • Prep and clean all the mushrooms.

• Use a wet paper towel to remove some of the dirt and any other debris.

• In a Dutch oven or large pot over medium heat, add butter.

• Once melted, add the shallots and thyme, and sauté for 2-3 minutes.

• Add mixed mushrooms, a pinch of salt and sauté for 8-10 minutes, or until the mushrooms have released their water and start to caramelize.

• Add flour and mix well. If your pan isn’t large enough, saute mushrooms in batches.

• Deglaze the pan with O’Reilly’s Stout, stirring until the beer has reduced by half and add the reduced stock.

• Bring to a boil, turn heat down to a simmer and cook for 15-20 minutes.

• Taste and season with salt and pepper.

• Pour over your mashed potatoes, meat loaf, turkey, etc.

Devil’s Den Pan Roasted Turkey with Bruery Autumn Maple Sauce Chef: William Rogers

INGREDIENTS: 2 turkey breasts 2 turkey legs & thighs 1 750ml Bottle of Bruery Autumn Maple 2 shallots 5 cloves of garlic 2 bay leaves 3 sprigs thyme 2 tbsp. whole pepper corn 2-4 tbsp. maple syrup 1 cup of cream ¼ lb. unsalted butter Salt & pepper Oil

DIRECTIONS: • Preheat oven to 500°.

• Pat turkey with paper towels until dry.

• Sprinkle with salt and pepper on both sides of turkey.

• Heat 2 large saute pans on high.

• Add enough oil to barely cover the bottom.

• When oil is hot, add turkey skin side down.

• After 2-3 minutes, turn heat down to medium and cook for 10-15 minutes or until skin is crisp and golden brown. Check frequently.

• Chop shallot and garlic.

• Combine shallot, garlic, bay leaves, thyme & peppercorns in a bowl.

• When turkey skin is golden brown, remove from pan.

• Split herbs between two pans & saute for 2 minutes.

• Split the Bruery Autumn Maple evenly between two pans.

• Return turkey to pans, skin side up.

• Put both pans in oven and cook until turkey is done (use thermometer) 165°.

• When turkey is done, remove pans from oven and place turkey on a warm platter.

• Strain liquid into sauce pot.

• Reduce liquid by ½ over medium heat.

• Add cream and reduce by 1/3.

• Whisk in butter a little at a time.

• Whisk in maple syrup.

• Remove from heat and spoon over turkey or serve on the side.

OCTOBER/NOVEMBER 2010

33

Triumph Kriek and Sausage Stuffing Chef: Nick Devine and Stefan Vasilis

INGREDIENTS: 2 cups parsnips 2 cups celery root diced 2 cups carrots diced 1 cup fennel diced 1/2 cup celery diced 1 cup onion diced 4 cups pork sausage large diced 6 apples diced 5 cups craisins 10 cups of 1 inch diced sourdough bread 2 cups Kriek 2 cups pork stock (vegetable stock can be substituted) 2 tbsp. dijion mustard 3 tbsp. tarragon, 3 tbsp. sage, 2 tbsp. thyme Salt to taste DIRECTIONS: • Saute in vegetable oil, celery root, parsnips, carrots, fennel, and celery until tender and put aside.

• Saute in vegetable oil, apples and craisins and place aside.

• Saute in vegetable oil, pork sausage until golden brown then add onions and caramelize, add mustard, beer, and pork stock. Drain liquid.

• In a large bowl, add bread, tarragon, thyme, sage, and then add steps 1,2,3, all into the bowl.

• Mix together and slowly add liquid back in while mixing.

• Put into a casserole dish and bake at 400 ° F until golden brown, about 10-15 minutes.

Misconduct Tavern Sweet Potatoes Chef: Nick Mezzina INGREDIENTS: 8 sweet potatoes peeled and sliced 1 in. thick ½ lb. butter 6 oz. honey 3 cups of Philadelphia Brewing Co.’s Fleur de Lehigh 1 tsp. kosher salt 8 sweet potatoes whole, unpeeled 4 cups of Philadelphia Brewing Co.’s Fleur de Lehigh 1 tbs. kosher salt 2 tsp. allspice 8 egg whites 2 oz. sugar ½ tsp. cream of tartar Zest of 2 oranges

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DIRECTIONS: • Combine butter, honey, beer, and salt.

• Bring to a boil, then remove from heat.

• Place sliced sweet potatoes in a casserole dish and pour the hot mixture over.

• Cover and bake for 40 minutes at 350° F. • While the potatoes bake, place the whole sweet potatoes in a casserole dish with beer and salt, cover and bake for 1 hour.

• Strain the sliced sweet potatoes and reserve the honey mixture.

• Remove the whole, steamed sweet potatoes from the beer, discarding the liquid.

• Peel the skins off the potatoes and puree in food processor with the reserved cooking honey.

• Puree until smooth.

• In a very clean mixer, blend whites, sugar, orange zest and cream of tartar until stiff peaks form.

• In a casserole dish, layer the roasted potatoes, then place the puree on top.

• Bake for 30 minutes uncovered at 350 F. • Remove casserole and layer meringue on top and bake for 10 minutes.

Brauhaus Schmitz Cauliflower Green Bean Gratin INGREDIENTS: 1 head cauliflower, broken into pieces 1 lb. fresh green beans 1 tsp. fresh thyme, chopped ½ tsp. garlic 1 cup heavy cream 1 cup Yards George Washington Porter 1 cup bread crumbs 1 cup Parmesan cheese ¼ lb. butter ½ lb. sliced Crimini Mushrooms 2 tsp. salt 2 cups fried onions, canned or fresh (For fresh, take one onion and slice it thin.) Beat one egg with some milk. Place the onion slices in this and then coat in flour and fry in a saucepan in canola oil until crispy. Drain on paper towels on a plate.

Chef: Jeremy Nolen

DIRECTIONS: • Blanch green beans and cauliflower for three minutes in salted water.

• Mix the beer, cream, half of the butter, garlic, thyme, and salt and put in a saucepan on the stove.

• Heat this until the butter is melted and remove from heat.

• Place the blanched vegetables and the Crimini Mushrooms in a casserole. Mix in half of the Parmesan cheese. Pour the hot liquid over this.

• Melt the other half of the butter and mix with the bread crumbs and Parmesan.

• Spread the bread crumb mixture over this and top with the fried onions.

• Place in the oven, uncovered for twenty minutes.

• Remove and serve.

OCTOBER/NOVEMBER 2010

35

Braised Duck Leg with Ricotta Gnocchi and Roasted Squash Chef: Scott Schroeder of SPTR

Ricottta Gnocchi INGREDIENTS: 1 1/2 lbs. fresh ricotta (I used Claudio’s) 2 large eggs ¼ tsp. fresh grated nutmeg 2 tbs. of salt 1 1/2 cups all purpose flour DIRECTIONS: • In a mixing bowl, with a heavy gauge whisk, whisk together ricotta, eggs, nutmeg and salt.

• Add the flour all at once and mix with your hands until it just comes together and let it rest for 20 minutes.

• Lightly flour and roll the dough flat and cut into snakes. Roll the snakes and cut into 1 inch pieces.

• Place on a lightly floured baking sheet and refrigerate.

• Get a large pot of boiling water and add 2-3 tbs. of salt and have a container of ice water ready to go.

• Add the gnocchi to the boiling water, being careful to separate them.

• When they float and expand, skim them out and shock them in the ice water just until they shrink again.

• Drain well and toss them in a mixing bowl with a light coating of extra virgin olive oil.

• Refrigerate for up to 4 days.

Roasted Squash and Sage INGREDIENTS: 1 medium sized butternut squash (peeled, seeded, and medium diced) Extra virgin olive oil Butter Salt DIRECTIONS: • Get a large sauté pan really hot.

• Add just enough olive oil to coat the pan.

• Add one layer of the dice squash and add a few pats of butter on top, don’t move the pan until they start to brown.

• Toss with a little salt and continue sautéing until they are just starting to get soft.

• Spread out on a plate, let cool and repeat until all the squash is cooked.

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Cider and Coffee Braised Duck Leg INGREDIENTS: 6 large duck legs 20 cloves of garlic 1 onion (cut in half at the equator) 1 bulb of fennel 1 tbs. whole black peppercorns 8 bay leaves 6 sprigs fresh thyme 3 tbs. fresh ground coffee 2 tbs. sherry vinegar 3 bottles of Original Sin Cider DIRECTIONS: • Preheat and oven to 450°.

• Season duck legs with salt and pepper.

• Place in a medium hot sauté pan and render the fat off until they are crispy and brown, dumping the fat off as it renders.

• Set them in a baking dish that will hold them, the cider and the vegetables.

• When they are all rendered, turn the pans up to high and add a little of the fat back to them.

• Add the two onion halves and let them get black (burn them on the one side) and place them in the dish with the legs.

• Evenly distribute the rest of the vegetables in the other pans and sauté until golden brown and put them in with the duck.

• Deglaze the pans with the cider and add to the duck.

• Add just enough water to cover the meat of the legs, add the bay leaves and cover with foil and place in the over for about 40 minutes or until the duck is just tender.

• Remove the duck and place in another container that will hold them and the cooking liquid.

OCTOBER/NOVEMBER 2010

• Strain the juice, add the coffee, thyme and vinegar.

• Season with salt to taste and pour over the legs to allow them to cool.

• Cover them and refrigerate. They should last from 4 to 6 days.

Finishing the Dish INGREDIENTS: Duck legs Gnocchi Squash 20 fresh sage leaves 1 tbs. chopped garlic Grated Parmesan cheese Olive oil Butter Salt DIRECTIONS: • Preheat and oven to 450°.

• Place duck legs with juice in the oven until hot, 10-15 minutes.

• Get a large sauté pan really hot, coat the pan with olive oil, add gnocchi (You may not need it all and don’t over crowd your pan.)

• Add a few pats of butter and don’t touch the pan until they start to brown.

• Add the garlic and toss until the garlic just starts to brown and quickly add the squash and sage. -Continue to sauté until the sage is wilted and add a splash of water.

• Season to taste.

• Divide the gnocchi evenly on six plates, sprinkle some cheese on top, then place 1 duck leg on each.

Plate and ladle a little juice over the leg.

• Serve immediately.

Monk’s Café Cranberry and Tuile Chef: Tom Peters Cranberry Compote INGREDIENTS: 25 oz. fresh cranberries (frozen uncooked work just fine, but thaw first) 12 oz. small bottle of Russian River Consecration (You can substitute Allagash White or other Witbier for a lighter compote.)

2 medium apples - peeled, cored and diced 1tbs. shallot, finely diced 1 medium organic orange - just the zest 3 tbs. salted butter 2 tbs. brown sugar 6-8 ripe figs - rough cut with skins on ¼ cup toasted walnut pieces DIRECTIONS: • In a 375° oven, spread the walnut pieces on a cookie sheet and place in your preheated oven for 4 to 5 minutes - just enough to remove some of the oil from the walnuts.

• In the heavy bottom sauce pan, cook the cranberries and Russian River Consecration over medium heat until the mixture becomes thick enough to coat the back of a spoon. That should take about 25 minutes.

• Remove from heat.

• While that is thickening, saute the apples, shallot and orange zest in the butter for 2-3 minutes.

• Add brown sugar and cook until it caramelizes.

• Add a pinch of salt & pepper.

• Combine the cranberries with the apple mixture.

• Fold in the the figs and walnuts.

Tuile (pronounced “twheel” - wheel with a ‘t”) INGREDIENTS: In a bowl, combine: 1/3 cup sugar 2 egg whites, large 1 tsp. orange zest ¼ cups walnuts - chopped finely 7 tbs. melted butter Pinch of allspice

Then, thoroughly mix in: 2/3 cup all purpose flour DIRECTIONS: • Preheat oven to 325°.

• Place a tbs. of the mixture on a parchment paper-lined cookie sheet.

• Spread the mixture into a 4 in. circle using a rubber spatula or soup spoon.

• Bake for 8-10 minutes or until golden brown.

• Place one Tuile on the plate.

• Spoon the Cranberry mixture on the Tuile about 1/2 inch thick.

• Top with an additional Tuile.

• To garnish, top with a soft, spreadable goat cheese from Green Meadow Farm (you can substitute crème fraiche) and a dollop of the cranberry mixture.

• Sprinkle with a dash of chopped walnuts.

NOTE: The Cranberry Compote can be served either warm or room temperature. It is delicious both ways.

OCTOBER/NOVEMBER 2010

37

Bar & Restaurant Review 38

Resurrection Ale House Yet Again Bringing New Life to Off-Beat Parts of the City. By Mat Falco It’s hard to tell sometimes whether Brendan Hartranft and Leigh Maida are in the business of opening bars or, not to use a cheesy pun, resurrecting neighborhoods. With their third venture in the past few years, the couple decided to bring life to the closed down and uniquely designed Yello’bar in the Graduate Hospital area of the city. Having already begun their beer domination with the likes of Memphis Taproom in Fishtown and Local 44 in West Philly, Brendan and Leigh had already formed a strong following and had the city hyped for another location.

Opening only one year ago, Resurrection Ale House has caught on quickly and become a local resident hot-spot.

It may be smaller in size, but it surely does not lack in character as it has one of the most unique bars in the city. What sets their bar apart from others in the city is that it is bi-level. The back side of the bar is literally on a separate floor and taller than most of the bartenders.

The other side of the bar is the typical bar height, but why sit down low when up top you have prime position (on par with the rail at the front window of the 15th and Walnut location of Qdoba for people watching) to spy on the rest of the bar patrons. However, there is more to this cozy little place than a bi-level bar. Like the other two bars running under Brendan and Leigh’s reigns, Resurrection is one of the premier spots in the city for a great beer list that’s complimented by an equally palatable food menu.

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Despite having a great beer list, Resurrection’s list isn’t overwhelming. There are not 1,000 options to leave you feeling unsure of what to drink. Rather, Brendan and Leigh created this list with the mindset of putting quality over quantity. The tap list consists of 12 rotating lines and a hand pump. The taps are always flowing with a great variety of locals and favorites from around the world.

There is also an opportunity to discover rarities from highly sought out breweries such as Russian River, and there’s always a good chance of finding a Belgian geuze to be savored. As for the bottle list, it’s also kept minimal at around 40 bottles. The bottles have a strong Belgian focus with a few Cantillons amongst others. Also, look out for such local classics as Dogfish Head Worldwide Stout, which they keep stored atop the bar at room temperature so you’re sure to pick up all the little nuances in this complex beer. Like the beer list, the food menu is also created with a quality over quantity focus. The menu is filled with creative, exceptionally tasty items such as a beef tongue sandwich or their take on the classic twice fried chicken. Resurrection Ale House also serves a brunch menu to keep the weekend morning crowds happy. So, take a stroll down to Grays Ferry Avenue and see for yourself how Resurrection’s delicious food and extensive beer list has livened up our already legendary scene. Resurrection Ale House is located at 2425 Grays Ferry Ave., Philadelphia, PA 19146.

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Bar & Restaurant Review 40

Man’s Best Friend The Blue Dog Pub invites you to Come.Sit.Stay. By Ken Ogborn

This past weekend I had the pleasure of sharing an evening out with a group of friends at the highly recommended Blue Dog Pub in Lansdale, PA, not to be confused with the Blue Dog Tavern in Chalfont, PA. While the Tavern and Pub’s owners are one in the same, the Tavern focuses more on a sit down dining area. The Pub was more my style.

When you enter the Blue Dog Pub, you are reminded of the corner bar some of us may remember when we were younger. You can hang out at the very large bar area, sit down at a group of tables or booths, shoot a rack of pool, or play darts. The bar is decorated with beer signs from a variety of regions. In addition, you will find black and white posters with the infamous Blue Dog in various settings, including sitting in the driver’s seat of a car.

But, on to the real reason most go to pubs, which is the beer. As the microbrew explosion continues, the Blue Dog Pub is the place to be. The beer menu consists of approximately 30 microbrews on tap at any given time. You can try beers by the pint or pick up a sampler of four of your favorites for just under six bucks. Samplers are served in 4oz. glasses with a place card reminding you of your choices. The beer selection varied from coffee stouts to high ABV ales, as well as lambics, something you rarely see on tap. You can also get beer by the bottle. As you enter the pub, there are refrigerators and shelves full of hundreds of different by-the-bottle-beers ranging from seasonal ales to very rare

PHILLYBEERSCENE.COM

OCTOBER/NOVEMBER 2010

Belgian styles. Any of these bottles can be served at your table or taken home for later. I appreciated this feature, as I liked the idea of buying single bottles of beer. I was also particularly pleased with their “Coming Soon” menu.

When a keg is done, the pub puts something else on tap so the menu is constantly changing, a great reason to return for another stay.

Since our group enjoys different kinds of brew, five of us tried samplers. I think we covered the whole menu on the first round. Our waiter Ryan totally impressed me by taking our order without pen and paper and never missing a selection. The atmosphere was smoke free and very laid back with plenty of room to relax, watch a sports game or just chill and chat with your friends. We ordered some appetizers first and then ordered dinner later. No one rushed us to do either and everyone in the group was pleased with the food and the service.

I recommend everyone “Come, Sit and Stay” at the Blue Dog Pub. Enjoy some great beer, great food and relax. On your way out, take a few of your favorites home or maybe even try something new or unique. You won’t regret it and I would never steer you wrong.

The Blue Dog Pub is located at the Allen Forge Shopping Center on the corner of Allentown and Valley Forge Roads in Lansdale, PA. Plenty of parking is available and reservations are not needed.

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OCTOBER/NOVEMBER 2010

41

The Tasting Room HOW PHILLY BEER SCENE REVIEWS BEER Every issue Mat, Neil & Melissa, from Philly Beer Scene, get together with a notable guest and a member of the scene for a small, private, tasting session called the “The Tasting Room.” Approximately a dozen beers are chosen that are new, seasonal or just interesting.

Rather than presenting an overly-detailed single perspective review, “The Tasting Room” serves to be a brief written account of key points made between the tasters. Each taster designates a rating from zero to five stars, justifying it in their own way. The scores are then averaged and always rounded to the nearest half star for a final rating.

STAR GAZING Stay Away From This Beer 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

42

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This month, we’ve gathered at one of the exciting new additions to the suburban Philadelphia Beer Scene. The Iron Abbey, open for about a year and a half now, has quickly become a destination for BuxMont beer lovers seeking out a wide variety of some hard to find brews. The Abbey is also home to great beer dinners and other noteworthy beer gatherings.

OUR NOTABLE GUEST Our featured guest is the Beer Fox, Carolyn Smagalski. Carolyn has been a name in the beer industry for years now, as she is a writer for multiple beer publications and the beer correspondent for BellaOnline (bellaonline.com). She is also a certified beer judge and contributes her palate to such prestigious awards ceremonies as the GABF.

FROM THE SCENE Our second reviewer, Michael Lawrence (phillyphilms.com), is quickly making a name for himself in the beer community as he finishes up his latest project: “Beeradelphia,” a film documentary on our amazing beer culture. Mike is also an avid homebrewer and member of the ALEiens Homebrew Club.

Victory Festbier

SlyFox Oktoberfest

Seductively smooth, this medium-bodied amber

This traditional Oktoberfest beer from SlyFox

beauty is akin to the great Oktoberfest beers of

celebrates the arrival of fall. It is a medium-bodied,

Munich. All German malts and whole flower European

smooth and malty brew made with German Vienna

hops make this lager true to style. ABV: 5.6%

malts and German hops. ABV: 5.8%

Carol 3.5 Malty, light spiciness, peppery on the tongue,

Carol 4

Mike 3.5 Good example of an Oktoberfest with a nice spice

Mike

crystalline gem.

backbone. Very drinkable, but nothing overly outstanding.

Mat

4

Neil 3.5

4

Rich maltiness, bread-like, lightly toasty, long, gentle, bitter finish. Very drinkable.

Nice toasty malt backbone with a good strong bitter bite that lingers. Did I mention it’s in a can?

Much maltier and sweet, but can’t beat the availability in a can.

Exactly what I’d expect from a Victory Oktoberfest.

Quality and traditional.

Mat 3.5

Malty, smooth, bubbly, slight sour finish, but clean.

Neil

4

Sweet, malty, dried fruit notes, sticks to palate, but nice.

Mel

4

Lighter than Victory’s, but fruitier and a nice bitterness.

Easy to drink, a little bit of spice, but sours out at

Mel 3.5 the end.

Summit Oktoberfest

Sierra Nevada Tumbler Autumn

Created to honor the popular European fall

Sierra Nevada uses malt within days of roasting at

celebrations, Summit Oktoberfest is brewed in the

the peak of flavor to give Tumbler a smooth malt

Marzen style for a reddish-bronze color, smooth

character. Two-row pale, crystal 40, chocolate and

finish, and of course, polka. ABV: 7.4%

smoked malts give a malty complexity. ABV: 5.5%

Carol 3

Roasted, malt-with slight hint of sourness that grabs the tongue. Very dry finish.

Carol 3.5 Clean, deep amber gem. Roasted, black bread; highly effervescent on the tongue.

Mike 3.5 Golden orange, with a great head and carbonation. Less

Mike

4

Warm and brown. Big carbonation and clean with lots of dark notes. Great job for an Autumn Brown Ale.

Mat 3.5 Not overly traditional, but sweet and very enjoyable.

Mat

3

Slightly over carbonated, but great fall flavors.

bitter than the others and very dry.

Neil

3

Malty, full-bodied- very sour finish.

Neil 3.5 Beautiful color, high carbonation. Soft bite in finish.

Mel

3

Lacks the bitterness which I like, but also lacks flavor.

Mel 3.5 this fall.

Flavorful, not too bitter, good beer to cook with

Southampton Pumpkin Ale

Avery Seventeen

A unique amber-colored brew that has appeal during

Commemorating Avery’s seventeenth anniversary,

autumn months and holidays. Generous amounts of

this lager is brewed with Rocky Mountain water,

pumpkin and traditional pumpkin pie spices, give

malted barley, imported German hops and yeast.

this brew a seasonal character. ABV: 5.5%

ABV: 7.69%

Fuckin’ Sexy! Very well balanced between the spices Carol 4.5 and the malt, with firm bitterness at the end.

Mike 4.5 Mat

4

Neil 3.5

Spice and smoke. Well-balanced for such complexity.

I wish more pumpkins were this good.

Cherry, bready, roasty, peat-touched; warming through Carol 4.5 the top of my head! Awesome!

Mike 4.5

4

Very complex and balanced. Great head and very well balanced which hides the ABV. Love this!!

Nice blend of hops, roastiness and smoke. Really well balanced and smooth.

One of my favorite pumpkins. Perfectly spiced.

Mat

Dark color, very smooth and light. Pumpkin, but balanced.

Neil 4.5 surprising for an “8”.

Mel 4.5 Wow, this is pumpkin.

Beautiful head, rich, toasty, nothing hits hard which is

Mel

4

Smooth, rich, all flavors work together nicely.

OCTOBER/NOVEMBER 2010

43

Dominion Oak Barrel Stout

Bear Republic Red Rocket Ale

Smoked and peated malts create an intricate malt

Red Rocket Ale is a bastardized Scottish style red ale

foundation, while their method of dry hopping with

that traces its origins to Bear Republic’s homebrew

vanilla beans and oak chips pushes the depth of this

roots. Full bodied and hoppy, it finishes with sweet,

stout’s flavor spectrum even further. ABV: 5.2%

caramel malt flavors. ABV: 6.8%

Carol Mike

3

Coffee and bittersweet chocolate cake with a touch of vanilla. Dries off with a watery finish.

3

Coffee and vanilla. Not much oak in the nose or mouth.

It’s ok, but not in love.

Mat 2.5 Neil

3

breadiness. Long floral finish and a hophead’s dream.

Mike 4.5

This has got some really nice flavors, but is just a little light bodied for my taste.

Mat

Really light body but decent flavor, and a clean finish.

Neil 3.5

Mel 2.5 Watery. A little smoke and vanilla.

Mel

4

3

Great example of a red ale. Really malty throughout with great hop punch that reminds me why I love Cali.

Hands down, my favorite red ale.

Nice color-malty with a very balanced bittering and floral hops.

Light, fresh nose, but too bitter for my palate.

Ithaca Flower Power IPA

Duck Rabbit Schwarzbier

Enjoy the clover honey hue and tropical nose.

A traditional German style dark lager beer. Flavors of

Simultaneously punchy and soothing with a big

chocolate or coffee are common, but usually subtle.

body and a finish that boasts pineapple and

Incredibly dark but quite roasty, from the dark beer

grapefruit. ABV: 7.5%

specialists at Duck-Rabbit. ABV: 5.8%

Carol

4

Solid hop-heads! Grapefruitty and well balanced.

Great with a burger.

Mike 4.5 Everything I look for in an IPA. Great floral nose, big hoppy bite and a finish that would make Jerry Garcia proud.

Carol

4

Delicious, black ebony with a huge head and lot of lacelike Irish curtains. Roasty with a touch of ashiness.

Mike

4

Great head and lacing, delicious malt and some smoke on the end. Luke, use the Schwarzbier.

4

Smoke doesn’t hit until the finish, which really makes the beer.

Mat

4

One of my favorite year-round IPAs.

Mat

Neil

4

Awesome IPA. Nice bitterness and sweet with floral aroma.

Neil 3.5

Mel

2

I’m not an IPA girl, so you can’t expect a good review out of me.

Mel

3

Light smoke in finish, but very well balanced and not offensive.

Matly, with a smoke finish, slight bitterness.

Kulmbacher Eisbock

Uinta Crooked Line Labyrinth

This Ice Bock is Kulmbacher’s specialty. Brewed with

Enter the Labyrinth, a multi-dimensional black ale.

modern brewing techniques and a distinct freezing

Discover the complex intermingling of black licorice

process, it combines incomparable taste with a

and toasted oak. Seek the subtle hints of bittersweet

drinkable, smooth finish. ABV: 9.2%

chocolate. ABV: 13.2%

Carol 3.5 Mahogany body; Sweet caramel-like nose. Not as

Carol

4

Dark roastiness, licorice, tastes like it has been aged for about 2- has a mature blend and soothing warmth.

Mike 3.5 Sweet notes from front to back, big ABV and a boozy

Mike

4

Chocolate and dark fruit. Roasty and hints of oak and sweet. This is a big fucking beer. Wow.

Mat 3.5 Pleasant, not overwhelming caramel sweetness. Very

Mat

3.5

Neil 3.5 Sweet, smooth, light warmth in finish.

Neil

4

Mel

3.5

sweet on the palate.

bite. Interesting ice beer, though not my favorite. drinkable and a great fall, after dinner beer.

Mel

44

Carol 4.5 Chestnut and ruby faceted gem with roasty

4

PHILLYBEERSCENE.COM

Sugary, caramel nose. A very nice flavor for such a high ABV. A good beer to end a heavy meal!

OCTOBER/NOVEMBER 2010

With age, it could move up a point.

Pours like motor oil, smooth for high ABV, very rich, chocolaty.

Chocolate, roasty, awesome dessert beer.

WEIRD BEER #9

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

9

Tuned Pale Ale

picks for October/November.

Carolyn’s Final Pick: Avery Seventeen Dry-Hopped Black Lager. An enduring classic. Extraordinarily complex like one of the “great wonders of the world.”

Mike’s Final Pick: Avery Seventeen Dry-Hopped Black Lager. So well balanced and really a brewing knockout.

Mat’s Final Pick: Ithaca Flower Power. Of all the great beers this time, it is the one I can drink multiple of on a regular basis.

Who doesn’t like to make noise or think they’ve suddenly become more talented when they’re drunk?

Thanks to a new locally designed beer, Tuned Pale Ale is helping us sound a little better after a few drinks.

These bottles, which are currently extremely limited and looking for help with a bigger production, are created with a musical graphic on the label which serves as directions to point out which level you would need your beer to be filled to in order to play certain notes. To play these notes, all that is needed is to blow into the top as you would normally, to be drunkenly annoying. Also, along the side of the bottles are a series of ridges which serve as a percussion-style instrument. Based off the Latin instrument the Guiro, the ridges are meant to be played with the bottle cap. If that isn’t enough to get you to seek out a case of Tuned Pale Ale, the six-pack holder also serves as an instrument.

Made out of wood and uniquely designed with different heights, the six-pack serves as drum. Flip it upside down and it is the ultimate tongue drum, creating six different tones.

Check them out: Neil’s Final Pick: Avery Seventeen Dry-Hopped Black Lager. Awesome... toasty for Autumn. Fucking sexy.

Melissa’s Final Pick: Southampton Pumpkin Ale. I love the flavor, reminds me of Thanksgiving and pumpkin pie!

The prototypes will be on display in the Philly Works show during Design Philadelphia from October 7-17.

Visit www.phillyworks.net for more details.

OCTOBER/NOVEMBER 2010

45

Directory

Philadelphia Bars & Restaurants 12 Steps Down 831 Christian St. 12stepsdown.com 700 700 N. 2nd Street the700.org 1601 Café 1601 S. 10th Street 1601cafe.com The Abbaye 637 N. 3rd Street Atlantis: The Lost Bar 2442 Frankford Ave. BAR 1309 Sansom Street Bar Ferdinand 1030 N. 2nd Street barferdinand.com The Belgian Café 2047 Green Street thebelgiancafe.com Beneluxx Tasting Room 33 S. 3rd Street beneluxx.com The Bishop’s Collar 2349 Fairmount Ave. thebishopscollar.ypguides. net The Black Sheep 247 S. 17th Street theblacksheeppub.com The Blockley 38th & Ludlow Streets theblockley.com Brauhaus Schmitz 718 South St. brauhausschmitz.com Bridgid’s 726 N. 24th Street bridgids.com Bridget Foy’s 200 South Street bridgetfoys.com Brownie’s Irish Pub 46 S. 2nd Street browniesirishpub.com Campbell’s Place 8337 Germantown Ave.

Cantina Dos Segundos 931 N 2nd Street cantinadossegundos.com

Finn McCools 118 S. 12th Street finnmccoolsphilly.com

Kraftwork 541 E. Girard Ave. kraftworkbar.com

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

Q BBQ & Tequila 207 Chestnut St Qoldcity.com

Cavanaugh’s Rittenhouse 1823 Sansom Street cavsrittenhouse.com

Flat Rock Saloon 4301 Main Street

Ladder 15 1528 Sansom Street ladder15philly.com

Moriarty’s Pub 1116 Walnut Street moriartyspub.com

Race Street Café 208 Race Street racestreetcafe.net

Las Vegas Lounge 704 Chestnut Street lasvegaslounge.com

National Mechanics 22 S. 3rd Street nationalmechanics.com

Raw Dawgs 1700 S. 2nd St. rawdawgssaloon.com

La Terrasse 3432 Sansom Street laterrasserestaurant.com

New Deck Tavern 3408 Sansom Street newdecktavern.com

Rembrandt’s 741 N. 23rd Street rembrandts.com

Local 44 4333 Spruce Street local44beerbar.com

New Wave Café 784 S 3rd Street newwavecafe.com

Resurrection Ale House 2425 Grays Ferry Ave. resurrectionalehouse.com

London Grill 2301 Fairmount Ave. londongrill.com

North Bowl 909 N 2nd Street northbowlphilly.com

Royal Tavern 937 East Passyunk Ave. royaltavern.com

Lucky 7 Tavern 747 N. 25th Street

North Star Bar 2639 Poplar Street northstarbar.com

Sassafras Café 48 S. 2nd Street sassafrasbar.com

North Third 801 N. 3rd Street norththird.com

Silk City 435 Spring Garden Street silkcityphilly.com

O’Neals Pub 611 S. 3rd Street onealspub.com

Sansom Street Oyster House 1516 Sansom Street oysterhousephilly.com

Cherry Street Tavern 129 N. 22nd Street Chris’ Jazz Café 1421 Sansom Street chrisjazzcafe.com City Tap House 3925 Walnut Street citytaphouse.com City Tavern 138 S. 2nd Street citytavern.com Coffee Bar 1701 Locust Street intoxicaffeineation.com Coos Sports Bar 822 N Broad St coossportsbar.com Dawson Street Pub 100 Dawson Street dawsonstreetpub.com

Fork & Barrel 4213 Ridge Ave For Pete’s Sake 900 S. Front Street forpetessakepub.com Good Dog 224 S. 15th Street gooddogbar.com Grace Tavern 2229 Grays Ferry Ave gracetavern.com The Grey Lodge Pub 6235 Frankford Ave. greylodge.com Hawthornes 738 S. 11th St hawthornecafe.com The Headhouse 122 Lombard Street headhousephilly.com

Lyons Den 848 S. 2nd Street lyonsdenphila.com

The Institute 549 N. 12th Street institutebar.com

Mac’s Tavern 226 Market Street

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

Mad Mex 3401 Walnut Street madmex.com

Jack’s Firehouse 2130 Fairmount Ave jacksfirehouse.com

Manny Brown’s 512 South Street manny-browns.com

Doobies 2201 Lombard Street

Johnny Brenda’s 1201 Frankford Ave. johnnybrendas.com

Mary Oaks 3801 Chestnut St. maryoaks.com

The Draught Horse 1431 Cecil B. Moore Ave. draughthorse.com

Jose Pistolas 263 S. 15th Street josepistolas.com

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

Druid’s Keep 149 Brown Street

The Khyber 56 S. Second Street thekhyber.com

McGlinchey’s 259 S 15th Street

Devil’s Alley 1907 Chestnut Street devilsalleybarandgrill.com Devil’s Den 1148 S. 11th Street devilsdenphilly.com The Dive 947 E. Passyunk Ave myspace.com/thedivebar

El Camino Real 1040 N 2nd Street bbqburritobar.com Eulogy Belgian Tavern 136 Chestnut Street eulogybar.server101.com

Kildare’s 4417 Main Street kildarespub.com Kite And Key 1836 Callowhill Street thekiteandkey.com

Fergie’s Pub 1214 Sansom Street fergies.com 46

Lucky 13 Pub 1820 S 13th Street lucky13pubphilly.com

PHILLYBEERSCENE.COM

OCTOBER/NOVEMBER 2010

McMenamin’s Tavern 7170 Germantown Ave. Memphis Taproom 2331 E. Cumberland St. memphistaproom.com Misconduct Tavern 1511 Locust Street misconduct-tavern.com

Old Eagle Tavern 177 Markle Street oldeagletavern.com Ortlieb’s Jazzhaus 847 N. 3rd Street ortliebsjazzhaus.com Percy Street Barbecue 600 S. 9th St percystreet.com Plough and The Stars 123 Chestnut Street ploughstars.com Prohibition Taproom 501 N. 13th Street theprohibitiontaproom.com Pub and Kitchen 1946 Lombard St thepubandkitchen.com Pub On Passyunk East (POPE) 1501 E. Passyunk Ave. pubonpassyunkeast.com PYT 1050 N. Hancock Street pytphilly.com

Slate 102 S 21st Street slatephiladelphia.com Smiths 39 S. 19th Street smiths-restaurant.com Smokin’ Bettys 116 S. 11th Street smokinbettys.com Society Hill Hotel 301 Chestnut Street South Philadelphia Tap Room 1509 Mifflin Street southphiladelphiataproom. com Southwark 701 S. 4th Street southwarkrestaurant.com Standard Tap 901 N. 2nd Street standardtap.com

Directory St. Stephen’s Green 1701 Green Street saintstephensgreen.com Sugar Mom’s 225 Church Street myspace.com/sugarmoms Swift Half 1001 N. 2nd Street swifthalfpub.com Tangier 1801 Lombard St tangier.thekalon.com Tattooed Mom 530 South Street myspace.com/ tattooed_mom Tavern 17 220 South 17th Street tavern17restaurant.com Tavern on Broad 200 South Broad Street tavernonbroad.com

Union Jack’s 4801 Umbria Street

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

Valanni 1229 Spruce Street valanni.com

Bell’s Beverage 2809 S. Front Street

Varga Bar 941 Spruce Street vargabar.com

Brew 1900 S. 15th Street brewphiladelphia.com

Westbury Bar 261 S. 13th Street westburybarandrestaurant.com

Craft Beer Outlet 9910 Frankford Ave. craftbeeroutlet.com

The Wishing Well 767 S. 9th Street wishingwellphilly.com World Cafe Live 3025 Walnut Street worldcafelive.com Brewpubs Dock Street Brewing Company 701 S. 50th Street dockstreetbeer.com

Ten Stone 2063 South Street tenstone.com

Earth Bread + Brewery 7136 Germantown Ave. earthbreadbrewery.com

Terrace Taproom 3847 Terrace Street terracetaproom.com

Manayunk Brewery and Restaurant 4120 Main Street manayunkbrewery.com

Three Monkeys 9645 James Street 3monkeyscafe.com TIME 1315 Sansom Street timerestaurant.net Tria 123 S. 18th Street 1137 Spruce Street triacafe.com Tir Na Nog 1600 Arch Street tirnanogphilly.com The Ugly American 1100 S. Front Street uglyamericanphilly.com Trolley Car Dinner 7619 Germantown Ave. trolleycardiner.com Tweed 114 S. 12th Street tweedrestaurant.com

Nodding Head Brewery and Restaurant 1516 Sansom Street noddinghead.com Triumph Brewing Co 117-121 Chestnut Street triumphbrewing.com Breweries Dock Street Brewing Company 701 S. 50th Street dockstreetbeer.com Philadelphia Brewing Co. 2439 Amber Street philadelphiabrewing.com Yards Brewing Co. 901 N. Delaware Avenue yardsbrewing.com Retail Beer The Beer Outlet 77 Franklin Mills Blvd.

Doc’s World Of Beer 701 E. Cathedral Road The Foodery 837 N. 2nd Street 324 S. 10th Street fooderybeer.com

Largest selection of German Beer in Philadelphia with 20 rotating taps!

JOIN US

The First Monday of Every Month For Tasting Menus, Beer Pairings and Brewery Meet-and-Greets.

Global Beer Distribution 1150 N. American Street globalbeerphilly.com Latimer Deli 255 South 15th Street Monde Market 100 S 21st Street

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

www.brauhausschmitz.com

The Six Pack Store 7015 Roosevelt Boulevard thesixpackstore.com Society Hill Beverage 129 Washington Ave Home Brew Supplies Barry’s Homebrew Outlet 101 Snyder Ave. barryshomebrew.com Home Sweet Homebrew 2008 Sansom St. homesweethomebrew.com

Suburbs Bars & Restaurants 2312 Garrett bar 2312 Garrett Rd. Drexel Hill, PA 19026

THE CROW IS COMING.

Blue Dog Pub 850 South Valley Forge Rd Lansdale, PA 19446 bluedog.cc Blue Dog Tavern 4275 Country Line Road Chalfont, PA 18914 bluedog.cc

www.CopperCrowBeer.com

Follow us for all the latest news

OCTOBER/NOVEMBER 2010

47

Directory Broad Axe Tavern 901 W. Butler Pike Ambler, PA 19002 broadaxetavern.com Brady’s 4700 Street Road Trevose, PA 19053 bradys-pub.com The Buck Hotel 1200 Buck Road Feasterville, PA 19053 thebuckhotel.com Candlewyck Lounge Routes 413 & 202 Buckingham, PA 18912 Capone’s Restaurant 224 W. Germantown Pike Norristown, PA 19401 caponesdraftlist.blogspot.com Craft Ale House 708 W. Ridge Pike Limerick, PA 19468 craftalehouse.com The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 draftingroom.com Epicurean Restaurant 902 Village At Eland Phoenixville, PA 19460 epicureanrestaurant.com 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 118 N. Wayne Ave. Wayne, PA 19087 flanboathouse.com

Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotirishpub.com Gullifty’s 1149 Lancaster Ave. Rosemont, PA 19010 gulliftys.com Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 halfmoonrestaurant.com Honey 42 Shewell Ave. Doylestown, PA 18901 honeyrestaurant.com Hulmeville Inn 4 Trenton Road Hulmeville, PA 19047 hulmevilleinn.com Iron Abbey Gastro Pub 680 N. Easton Road Horsham, PA 19044 ironabbey.com Isaac Newton’s 18 S. State Street Newtown, PA 18940 isaacnewtons.com Jake’s & Cooper’s Wine Bar 4365 Main Street Manayunk, PA 19127 JD McGillicuddy’s 690 Burmont Rd Drexel Hill, PA 19026 mcgillicuddys.net Kildare’s 826 Dekalb Pike King of Prussia, PA 19406 kildarespub.com Lucky Dog Saloon And Grille 417 Germantown Pike Lafayette Hill, PA 19106 theluckydogsaloon.com

25 Doublewoods Road Langhorne, PA 19047 manny-browns.com Maxwell’s on Main Bar & Restaurant 37 North Main St. Doylestown, PA 18901 momsmaxwellsonmain.com McCloskey Restaurant 17 Cricket Ave Ardmore, PA 19003 Mesquito Grille 128 W. State Street Doylestown, PA 18901 Munk & Nunn 4382 Main Street Manayunk, PA 19127 munkandnunn.com Newportville Inn 4120 Lower Road Newportville, PA 19056 newportvilleinn.net Oakmont National Pub 31 Eagle Road Havertown, PA 19083 oakmontnationalpub.com Otto’s Brauhaus 233 Easton Road Horsham, Pa 19044 ottosbrauhauspa.com Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 pickeringcreekinn.com PJ Whelihan’s 799 Dekalb Pike Blue Bell, PA 19422 pjspub.com Puck 14 E. Court Street Doylestown, PA 18901 pucklive.com Quotations 37 E. State Street Media, PA 19063

Flying Pig Saloon 121 E. King Street Malvern, PA 19149

Maggio’s Restaurant 400 2nd Street Pike Southampton, PA 18966 maggiosrestaurant.com

Ron’s Original Bar & Grille 74 E. Uwchlan Ave. Exton, PA 19341 ronsoriginal.com

Frontier Saloon 336 Kedron Ave. Folsom, PA 19033 frontiersaloon.com

Manny Brown’s 3900 Rockhill Dr. Bensalem, PA 19020 manny-browns.com

The Saloon Bar & Grill 2508 W. Ridge Pike Jeffersonvile, PA 19403 thesaloonbarandgrill.net

48

PHILLYBEERSCENE.COM

OCTOBER/NOVEMBER 2010

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

Sly Fox Brewing Co 519 Kimberton Road Phoenixville, PA 19460 slyfoxbeer.com

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

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

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

Breweries Royersford Brewing Company 519 Main Street Royersford, PA 19468 royersfordbrew.com

Tony’s Place Bar & Grill 1297 Greeley Ave Ivyland, PA 18974 tonysplaceivyland.com Union Jack’s 2750 Limekiln Pike Glenside, PA 19038 Uno Chicago Grill 198 N. Buckstown Road Langhorne, PA 19047 unos.com 801 Neshaminy Mall Bensalem, PA 19020 unos.com Brewpubs General Lafayette Inn & Brewery 646 Germantown Pike Layayette Hill, PA 19444 generallafayetteinn.com Iron Hill Brewery & Restaurant 30 E. State Street Media, PA 19063 130-138 Bridge Street Phoenixville, PA 19460 3 W. Gay Street West Chester, PA 19380 1460 Bethlehem Pike North Wales, PA 19454 ironhillbrewery.com McKenzie Brew House 451 Wilmington-West Chester Pike Chadds Ford, PA 19342 240 Lancaster Ave. Malvern, PA 19355 mckenziebrewhouse.com Rock Bottom Restaurant & Brewery 1001 King of Prussia Plaza King of Prussia, PA 19406 rockbottom.com

Epps Beverages 79 W. Ridge Pike Limerick, PA 19468 Exton Beverage Center 310 E. Lincoln Highway Exton, PA 19341 extonbeverage.com Frosty Caps 1745-47 Old York Road Abington, PA 19001 Hatboro Beverage 201 Jacksonville Road Hatboro, PA 19040 hatbev.com

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

Pinocchio’s 131 E. Baltimore Pike Media, PA 19063 pinbeer.com

Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com

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

Retail Beer Back Alley Beverage 2214 State Rd. Drexel Hill, PA 19026 backalleybev.com

Richboro Beer & Soda 1041 2nd Street Pike Richboro, PA 18954 geocities.com/richborobeer

B&B Beverage 3670 Sawmill Road Doylestown, PA 18902 bandbbeverages.com Beer Yard, Inc. 218 E. Lancaster Ave. Wayne, PA 19087 beeryard.com Bensalem Beer & Soda 1919 Street Road Bensalem, PA 19020 bensalembeer.com Bound Beverage 2544 Bristol Pike Bensalem, PA 19020 Capone’s Restaurant (takeout) 224 W. Germantown Pike Norristown, PA 19401 Domestic & Imported Beverages 485 Baltimore Pike Glen Mills, PA 19342 Edgemont Beer & Cigars 5042-B West Chester Pike Newtown Sq, PA 19073 edgemontbeerandcigars.com

Township Line Beer & Cigars 5315 Township Line Road Drexel Hill, PA 19026 townshiplinebeerand cigars.com Trenton Road Take Out 1024 Trenton Road Levittown, PA 19054 trentonroadtakeout.com Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053 Home Brew Supplies Brew Your Own Beer & Winemaking Too! 2026 Darby Road Havertown, PA 19083 Keystone Homebrew Supply 779 Bethlehem Pike Montgomeryville, PA 18936 599 Main St Bethlehem, PA 18018 keystonehomebrew.com

Directory Wine, Barley & Hops Homebrew Supply 248 Bustleton Pike Feasterville, PA 19053 winebarleyandhops.com The Wine & Beer Barrel 101 Ridge Road Chadds Ford, PA 19317

New Jersey / Delaware Bars & Restaurants Brewers Towne Tavern Haddon Ave. & Crystal Lake Ave. Westmont, NJ 08108 brewerstownetavern.net

P.J Whelihan’s 700 Haddon Avenue Haddonfield, NJ 08033 pjspub.com

Canal’s Discount Liquors Route 73 and Harker Ave Berlin, NJ 08009 canalsofberlin.com

Pour House 124 Haddon Avenue Haddon Twp, NJ 08108

Circle Super Saver 222 Rt. 31 S. Pennington, NJ 08534 sswines.com

Taproom & Grill 427 W. Crystal Lake Avenue Haddonfield, NJ 08033 taproomgrill.com Tom Fischer’s Tavern 18 W. Cuthbert Blvd.

Haddon Twp, NJ 08108

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

Treno 233 Haddon Avenue Wesmont, NJ 08108 trenopizzabar.com

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

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

Cork 90 Haddon Avenue Westmont, NJ 08108 corknj.com Dublin Square 167 Route 130 Bordentown, NJ 08505 dublinsquarepubs.com Eclipse Restaurant 1020-B N. Union Street Wilmington, DE 1980 The Firkin Tavern 1400 Parkway Ave. Ewing, NJ 08628 www.firkintavern.com

Brewpubs Iron Hill Brewery & Restaurant 710 S. Madison Street Wilmington, DE 19801 124 E. Kings Highway Maple Shade, NJ 08052 ironhillbrewery.com Triumph Brewing Company 138 Nassau Street Princeton, NJ 08542 triumphbrewing.com

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

Breweries Flying Fish Brewing Company 1940 Olney Avenue Cherry Hill, NJ 08003 flyingfish.com

Giumarello’s Restaurant 329 Haddon Avenue Westmont, NJ 08108 giumarellos.com

River Horse Brewing Co. 80 Lambert Lane Lambertville, NJ 08530 riverhorse.com

High Street Grill 64 High Street Mount Holly, NJ 09199 highstreetgrill.net

Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807

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

Retail Beer Canal’s Discount Liquors 2004 Mount Holly Road Burlington, NJ 08016 joecanals.com

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

Specializing in Craft and Imported Beer

189 Currently In Stock!

Hops And Grapes 810 N. Delsea Drive Glassboro, NJ 08028 hopsandgrapesonline.com Joe Canal’s 3375 US Rt. 1 Lawrence Twp, NJ 08648 www.joecanals.com Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028 Red White and Brew 33 High Street Mount Holly, NJ 08060 redwhitebrew.net

Singles or Mix and Match 6 Packs Large Corked Bottles? We got ‘em!

Dine in and try our Homemade Roast Beef, Pork & Chicken Cutlets 2214 State Road | Drexel Hill Pa 19026 Easily Accessible with Plenty of Parking

Total Wine and More 691 Naamans Road Claymont, DE 19703 totalwine.com 1325 McKennans Church Rd Wilmington, DE 19808 Walker’s Liquor Store 86 Bridge Street Lambertville, NJ 08530

(610) 259-9138 (484) 463-8518

Specializing in Craft and Imported Beer

383 Craft & Imported Beers in Stock!

Wonderful World of Wine 8 South Union Street Lambertville, NJ 08530 wonderfulworldofwines.net Home Brew Supplies Beercrafters, Inc. 110A Greentree Road Turnersville, NJ, 07728 BYOB 162 Haddon Avenue Westmont, NJ 08108 brewyourownbottle.com Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618 To be added to our directory, email Alicia@ beerscenemag.com

We Sell Hard to Find Glassware We Exchange CO2 Tanks Like Premium Cigars? We got ‘em!

Special Orders Welcome Visit us at

www.backalleybev.com Join our Beer Club

2214 State Road, Drexel Hill, PA 19026

OCTOBER/NOVEMBER 2010

49

Beer Events

Beer Events

For more events, visit phillybeerscene.com

October Thursday, October 7th Yards Beer Dinner Rembrandt’s Restaurant and Bar 741 N. 23rd St., Philadelphia, PA 19130 Saturday, October 9th 4th Annual Beer Fest at Bolton Bolton Mansion 85 Holly Dr., Levittown, PA 19055 Thirstoberfest Memphis Taproom 2331 E. Cumberland St., Philadelphia, PA 19125 Sunday, October 10th Beer Geek BBQ Hulmeville Inn 4 Trenton Rd., Hulmeville, PA 19047 Thursday, October 14th St.Feuillien- Meet Dominique Monk’s Cafe 264 S. 16th St., Philadelphia, PA 19102 Friday, October 15th Friday the Fifthkinteenth The Grey Lodge Pub 6235 Frankford Ave., Philadelphia, PA 19135 Fork & Barrel Grand Opening w/ St. Feuillien Fork & Barrel 4213 Ridge Ave., Philadelphia, PA 19129 Gritty’s For Titties Devil’s Den 1148 S. 11th St., Philadelphia, PA 19147 Saturday, October 16th 5th Annual Newtown Brewfest Newtown Swim Club 761 Newtown Yardley Rd, Newtown, PA 18940

Thursday, October 21st Craft Beer Happy Hour Hosted by Joe Sixpack The Pour House 124 Haddon Ave., Westmont, NJ 08108 Saturday, October 23rd Autumnfest 2010 City Tap House 3925 Walnut St., Philadelphia, PA 19104 Thursday, October 28th Sierra Nevada Fall Beer Dinner The Drafting Room 635 N. Pottstown Pk., Exton, PA 19341 Pumkinfest Devil’s Den 1148 S. 11th St., Philadelphia, PA 19147 Saturday, October 30th Philadelphia Beer Experience Rolling Barrel Events- rollingbarrel.com Center City, Philadelphia Iron Abbey’s 2nd Annual Halloween Bash Iron Abbey 680 Easton Rd., Horsham, PA 19044 Gathering of the Gourds Iron Hill West Chester 3 Gay St., West Chester, PA 19380

November

2nd Annual Bloktoberfest Block Party 20th & Christian St. Philadelphia, PA, 19146

Thursday, November 4th Harvest Dinner Triumph Brewing Co. 400 Union Square, New Hope PA 18938

Wednesday, October 20th Fall Beer Dinner Iron Abbey Gastro Pub 680 Easton Rd., Horsham, PA 19044

Friday, November 5th First Friday w/ Drink Philly Drink Philly Headquarters 239 Chestnut St., Philadelphia, PA 19106

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Wednesday, November 10th Great Lakes Beer Dinner Rembrandt’s Restaurant and Bar 741 N. 23rd St., Philadelphia, PA 19130 Saturday, November 13th Sierra Nevada Celebrates its 30th TJ’s Restaurant & Drinkery 35 Paoli Plaza, Paoli, PA 19301 Craft Beer Express craftbeerexpress.com Philadelphia, PA Wednesday, November 17th 2nd Annual Chimay Beer Dinner Iron Abbey 680 Easton Rd., Horsham, PA 19044 Saturday, November 20th City Food Tours: Craft Beer & Artisanal Cheese Triumph Brewing Co. 117 Chestnut St., Philadelphia, PA 19106 Thursday, November 25th Southern Tier Pumpking Night Devil’s Den 1148 S. 11th St., Philadelphia, PA 19147

December Wednesday, December 1st Light Our Fire Devil’s Den 1148 S. 11th St., Philadelphia, PA 19147 Friday, December 3rd First Friday w/ Drink Philly 239 Chestnut St., Philadelphia, PA 19106 Saturday, December 4th TJ’s 7th Anniversary TJ’s Restaurant & Drinkery 35 Paoli Plaza, Paoli, PA 19301

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