Philly Beer Scene April/May 2012

Issue 18 | april/may 2012 | www.phillybeerscene.com

™

FOOD + beer

+

A Guide to Cooking with Beer

Contract Brewing Is it Really that Bad?

15 Years of Brewing Iron Hill’s Quindecennial Anniversary

Bacon Cookies

l

Smoked Pork Beer

l

Chicha in Peru

april/may 2012

Free!

Take One 1

2

phillybeerscene.com

april/may 2012

april/may 2012

3

Contents April/May 2012

70 sections 8

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

10 The Variety Pack Mat Falco, Joe Gunn, Andrew Loder, Brittanie Sterner, Two Guys On Beer, Scott Willey & Suzanne Woods

18 Woman on the Scene Women’s Beer Clubs

By Carolyn Smagalski

37 Not beer

Cookie Confidential

By Mat Falco

39 Le Fromage

40 From the Cellar

The Jockey Box

22 homebrewer’s corner Belgo-Indian Ale

’08 & ’12 Stone Arrogant Bastard

By Phillip Pittore III

42 Beer Law Liquor Code & Legalities

By Senator Chuck McIlhinney

25 hop culture Hopunion Blends

By Joseph Bair

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

By Mat Falco

26 Tunes & Brews Bartenders with Rhythm

By G. W. Miller III

29 Tapping Into Technology Beer Apps…continued

By Zeke Diaz

30 discovering craft beer First Craft Beer Memories

By Matt Cicalese

70 the Tasting Room 12 Beers reviewed by our panel with special guest: Chefs Jen Carroll & Jeremy Nolen

74 Directory Find craft beer near you!

82 Beer Events

32 Brewmasters The Boys of Philly Brewing Co.

By Stephen Hawk

phillybeerscene.com

Seeking Chicha in Peru

By Kevin Margitich & Douglas Reeser

Victory Helios & Birchrun Hills’ Fat Cat

By Paul Lawler

20 Fun With Beer

4

34 Beer Travel

april/may 2012

Local happenings in the Philly beer scene.

52 features

44

Iron Hill Celebrates 15 Years 15 years, 9 brewpubs and growing; a look at Iron Hill’s success.

52

Culinary Brews Chef Robert Leggett of Rembrandt’s provides delicious cooking with beer recipes and techniques.

60

Contract Brewing Already formed an opinion? Learn more about beer’s “taboo” topic.

Best Beer Selection on South Street

3rd & South

Street •

Take Out 6

Ph o

s

Pack ne: 21 s & 5-59 Gr 2-13 o w 90 ler

great food great beer• 20 drafts outside dining est.1978

April 19th: Lost & Founders, featuring some of the best from Lost Abbey & Founders.

May 3rd: Cooking with Gart Beer Dinner/Pairing. 5 courses, check website for full menu.

Happy Hour from 5-7 Quizzo: Wednesday @ 7:00

$5 Flight

With Couponapril/may Limit 12012 Per 5Visit

meet the founders Mat >> mat@beerscenemag.com Current Favorite Beer: Round Guys Berliner Weisse. About time we can get a reasonably priced case of berliner to stock the fridge with!

How are Your Goals for 2012 Going? Feel like I’ve spent more time in the ‘burbs than the city the past couple months. Getting pretty tired of driving around but I have visited some great bars.

Thoughts on the New Local Breweries: Loving Forest & Main. Their cask beers are exceptional.

Had a great berliner-weisse from Round Guys and the Citra Pale Ale from Free Will was really nice. 2012 is looking like it’s going to become the year of the local beer!

What You’re Looking Forward To: Heading out to CBC for the first time this year. Excited to finally see what the California beer scene is like and how it compares. (It obviously will be inferior to ours.)

Parting Words for Neil: Couldn’t have done it without you, buddy. It’s been fun!

One Last Thing Readers Should Know: I really hate making up these questions!

Neil >> neil@beerscenemag.com Current Favorite Beer: I got my fair share of Nugget Nectar, for sure.

How are Your Goals for 2012 Going? Let’s just say I’m keeping busy.

Thoughts on the New Local Breweries: I’m excited and want to see more!

What You’re Looking Forward To: I’m sick of the cold. I’m ready to drink a beer on my deck on a nice warm day.

Parting Words for Mat: Mat, I am sincerely proud and happy to have you as my business partner and I know you’ll continue to maintain the integrity of this magazine we created.

One Last Thing Readers Should Know: The names to the right are the people that support us and make this magazine successful. We couldn’t do it without them and we’re both incredibly grateful.

I especially have to thank Alicia, our editor, who continuously puts up with our B.S. and keeps us in line.

founders

Mat Falco & Neil Harner Art Director

Melissa Cherepanya Executive Editor

Alicia Eichelman Director of photography

Gina Aquaro Contributing Editors

Joseph Bair, Johnny Bilotta, Luke Bowen, Matt Cicalese, Zeke Diaz, Joe Gunn, Stephen Hawk, Paul Lawler, Chef Robert Leggett, Kevin Margitich, Dave Martorana, Senator Chuck McIlhinney, Fran McLaughlin, G.W. Miller III, Phillip Pittore III, Sarah Puleo, Douglas Reeser, Carolyn Smagalski, Brittanie Sterner, Scott Willey & Suzanne Woods Contributing Artist

Andrew Loder Contributing photographers

Alison Dunlap & Artistic Imagery Inc. Web Designer

Amanda Mitchell graphic designers

Sarah Coale & Nick Less

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

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is a BrewStudio Marketing & Advertising Publication. Copyright © 2012 BrewStudio Marketing & Advertising, LLC. Philly Beer Scene is published bi-monthly by BrewStudio Marketing & Advertising, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 Phone: 215-478-6586 For subscription inquiries please visit us on the web at www.phillybeerscene.com

6

phillybeerscene.com

april/may 2012

Letter from the Founder What a wonderful road it’s been... Philly Beer Scene was started by four friends, each with a deep passion for beer. When we first began, we had a pie-in-the-sky vision of what this magazine could become. But we all knew that with the time, dedication, and work, eventually the day would come that the torch would be carried by only a few initial founders, as each one of us had our own businesses and priorities outside the publication.

This issue, marking the fulfillment of three years of Philly Beer Scene, also marks a very important change affecting the future of this magazine. As of the next issue, I will no longer carry the role of “Founder” that I’ve been honored to have. As a result of Mat and my plans for further business growth, my attention will be focused on “BrewStudio,” a marketing and advertising agency geared towards more business to business services within the world of beer.

Mat will be the sole publisher of the magazine, a role he has already carried for quite some time. And as a note about my dear friend and partner, although he’s the hairiest guy at the bar (and we’ve had our debates about him cutting his hair), I have to say that Mat has become the heart and soul of this magazine. With his passion for everything beer and a dedication to the culture of Philadelphia, I could not be prouder and happier to leave this venture in his hands.

I couldn’t ask for a better send-off. Mat’s worked up a hell of an issue with two of my favorite things on the cover–bacon and beer. This issue is dedicated to the beautiful cohesion of beer and fine foods; from an awesome feature with Chef Robert Leggett of Rembrandt’s to a celebration of the 15th Anniversary of Iron Hill, the multi-location brewpubs which have long appreciated great cuisine with a fine-tuned artisanal beer in hand. We even had Chef Jeremy Nolen from Brauhaus Schmitz and Chef Jennifer Carroll of Top Chef fame (also Chef/Owner of Carroll Couture Cuisine and the up and coming Concrete Blonde, and formerly of 10 Arts by Eric Ripert) join us for the Tasting Room at Brauhaus Schmitz. Rounding out the issue, we explore the great debate of the integrity behind craft brewers utilizing contract breweries.

To the Philly Beer Scene, thank you for the ride. It’s been fun.

It’s been exciting. I’ve made many friends over the years and I will always appreciate the support you’ve offered in making this magazine successful. Rest assured I will always be a craft beer lover and a fellow member of the Philly Beer Scene.

Cheers, Neil Harner Founder, Philly Beer Scene

april/may 2012

7

On the Scene

1

6

2

7

Candid Photos from the World of Craft Beer 1 & 2. Attendees of the annual Craft Beer Fest enjoying the new tented, outdoor location on the former Naval Airstrip.

3

4

3. Fran McLaughlin, owner of Jamison Pour House, shaving what little hair he has in honor of their St. Baldrick’s Day Festivities, which raised over $32,000 for childhood cancer research.

4. Mike Naessens of Eulogy/Bierstube and Ying Mu showing off her newly acquired Roller Derby shirt at the first annual German Bierfest.

5. A full house of beer lovers looking for change at the Yards’ Tasting Room for our Beer Laws Forum with Lew Bryson and Senator Chuck McIlhinney.

6. Mike Gretz Jr. pouring a mystery beer for guests at the German Bierfest.

5

8

phillybeerscene.com

april/may 2012

7. Dan Weirback, owner of Weyerbacher, and the mayor of Easton making the ceremonial first dig on the expansion at Weyerbacher!

april/may 2012

9

The Variety Pack

…With a Little Help From My Friends Consider The Brewer’s Apprentice to be your secondary schooling in secondary fermentation. By Scott Willey

Class is in session- as well as lager, wheat, Belgian, English, lambic, cider and mead styles in Greg Koch (Stone Brewing Company’s co-founder and CEO) and co-author Matt Allyn’s new brew book, The Brewer’s Apprentice. As far as tutorial tomes on brewing go, this book is targeted at the homebrewer who is looking to take their craft to the next level, and does so in an interview style of some of craft beer’s biggest players, such as Tomme Arthur (The Lost Abbey), James Watt (BrewDog), Nick Floyd (Three Floyds Brewing Co.) and Bill Covaleski (Victory Brewing Co.).

The book is put together beautifully with countless photos and organized thoughtfully into chapters not often discussed in other brewing how-to’s, such as water chemistry, barrel aging, and organic brewing- which

10

phillybeerscene.com

april/may 2012

will whet the appetite of seasoned homebrewers and pique the interest of novices alike.

In the introduction, Koch notes a favorite quote he once heard, “Buy a man a beer, waste an hour. Teach a man to brew, waste a lifetime.”

He goes on to say that you shouldn’t considering brewing a waste, but rather a pursuit of a lifelong hobby that is rich in rewards, one of which being the fraternal camaraderie shared within the brewing community. This mindset is echoed chapter after chapter in the book’s interview-style, to the point that your feel you are sharing a pint with some of the craft beer industry’s greatest and most creative minds–leaving you with the warm feeling that you, the homebrewer, has been accepted into the worldwide craft beer fraternity and entrusted with its secrets.

The Brewer’s Apprentice is as craftily put together and unique in its presentation as our favorite subjects–brewing and craft beer–making it a must have for anyone interested in the art of brewing from beginner to veteran alike. Much like a hard-to-find craft brew, seek out this book and add it to your collection.

rare find:

The Alchemist Heady Topper

16 oz. cans of this double IPA are released every Monday and are always sold out before week’s end.

There is no draft outside of the brewery tasting room in Vermont and the beer, aside from very limited occasions, doesn’t leave the state.

The Variety Pack

Sly Fox A can of corporate craft By Brittanie Sterner A brief recap of can benefits: they’re portable and unbreakable. You can take them to the beach and the park where bottles aren’t allowed, throw them in a bag for a party, bring them lazy-river tubing and to your economics class and to your mother-in-law’s. Beer in a can tastes good. The aluminum blocks flavor-killing light, and thanks to a new lining process, you can’t taste the can. There is less headspace and less oxygen than in bottles, cans are cheaper to ship, and there’s a complete seal that prevents spills in your purse when taking them to the movies or the wedding that lacks an open bar.

Years ago, this was beer in a can: five men wearing too-tight rayon golf shorts, sitting in a circle of lawn chairs with a red cooler filled with brewskies. These were the good old times when canned beer was trashy enough to be a symbol of the American right to be lazy, to be fat, to spend as little money as possible on an afternoon buzz off of diluted piss water (this was the time when everyone was a stereotype, too).

Then–as through darkness comes light–came good beer in cans.

While Oskar Blues was the first craft brewery to reprise cans, Sly Fox is considered to be the first company east of the Mississippi to do the same. Their ten-year partnership with Virtual Farm Creative has produced a streamlined family portrait of canned beer that visually boasts the same quality as its taste.

VFC Creative Director Todd Palmer explains how, wanting to create a consistent standard in craft cannery, they used the shape of a label–as if it were peeled from the bottle and pasted on the can–which is visible at the top. And in the new light of making

canned beer somewhat artsy, Sly Fox and VFC used the color of the aluminum to their advantage, playing it up in a non-garish and sort of elegant way. And of course, there is the bird from the ashes.

“A lot of homegrown businesses in Phoenixville use the ubiquitous image of the Phoenix. But we wanted to do something sleeker and more professional,” Palmer says.

Which is what makes a decades-old practice so innovative: the approach by companies like Sly Fox. Labels like the ones for Phoenix Pale Ale, Pikeland Pils and Dunkel Lager are easily recognizable from their strong fonts, radiating lines and zingy colors. There is something about them that is slightly retro or derby-like, as if they were a throwback to the trashy days. Yet they are the most corporatelooking craft cans out there. They have taken on a life all their own. And they make you look really good in golf shorts.

D-LITE By Andrew Loder So THAt’s your official first attempt at homebrewing, huh?

Yeah, I call it steve.

www.loderdesign.com

april/may 2012

11

The Variety Pack

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

610-828-6191

Rotating

10

Craft Drafts 14 Beers on Tap And don’t forget to check our

AWARD WINNING

Chicken Fingers & Wings

Like us on Search Princeton Homebrew 208 Sanhican Drive (RT.29) Trenton, NJ 08618 www.solarhomebrew.com joe@solarhomebrew.com

(609) 252-1800 12

phillybeerscene.com

april/may 2012

I on Beer Worst beer ever.

By Joe Gunn

Let me give you a quick timeline of the history of Pliny the Younger. Born in 61 AD. In 79 AD, he watched Mt. Vesuvius erupt and kill his uncle, Pliny the Elder.

Around the year 112, he died. In the year 2009, he became the biggest pain in the ass in the world.

I assume if you pick up a mag like this, you know about Pliny the Younger the beer.

This triple IPA has become the local beer industry’s Mt. Vesuvius. That’s probably a little extreme, considering the beer hasn’t killed 10,000 people or anything, but I’m pretty sure it’s gotten a couple guys fired. I think that’s what happened to my friend Steve.

It’s an all-timer with beer nerds and is a popular “stuck on a deserted island with one beer” beers. But without the fun of bragging about it to your fellow nerds, I’m sure it would lose some of its magnificence.

For the record, my “deserted island beer” would be the one that would work as the best sun block. I’m thinking Belgian Quad.

Anyway, my earliest memory of it was working at this Belgian joint, which was the only bar to get it at the time, and a guy flew in from one of the Carolinas, the good one I think, just to try PtY. My man didn’t even get a good place in line, waiting outside in the rain for Munx Café to open (name changed to protect previous employer). He

finally got in, drank it, and flew home. I appreciate idiocy as much as the next guy, but no one beer is worth dealing with an airport. Now, don’t get me wrong, I’ve flown to places like Belgium to have a beer, but when I say a beer, it’s more like 300.

Pliny is great and all, but I think it might be the only product in the world that is a nightmare to deal with for every single person involved in it. Everyone in the chain of distribution, from the adorable owners of the company, who have great senses of humor, down to the actual person that drinks it, feels it. Plus, it’s expensive as hell to make, so nobody makes any money off of it, and if you overcharge for it, you’re an asshole, unless of course that money is going towards charities like the ones that fight lemons or whatever.

I’m sure every year, Russian River Brewery has to explain to their local customers why they send any of it to a place like Philadelphia, when they can barely get any. These Santa Rosa beer nerds have to wait outside just like we do, but every day there is freakin’ beautiful, so whatever, screw those guys.

Once the Philly area gets their allotment, the poor distributors have to pick and choose what bars get to have it. So for 51 weeks, these guys can have a great relationship with about 300 bars, and in a couple of days, thoroughly piss off around 275 of them in one fell swoop.

The sales reps are the next wave of guys that have to break the news to the bars that are screwed that year. These people might have it the worst. For example, I’m a pretty easy-going guy, and I’ve actually yelled at a sales rep for not getting it one year, and we didn’t even ask for it or really want it.

I say we just let Munx have all of it. They got it here for us. I’ll take a bunch of sixtels every year for Pistola’s as a kind of finder’s fee, and we’ll end this annual headache for all of us.

The Variety Pack

Brand New Menu Featuring Over 100 Bottles of Beer New Draught System with the Coldest Draught Beer - Featuring 13 Beers on Tap BRANDS ON TAP

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.

How do you choose a good beer to cook with?

-Mia M., Philadelphia, PA This decision really depends on what you are cooking. I have a great slow roasted pork shoulder recipe in which I use a really good Bourbon barrel-aged imperial stout, usually a 22 oz. bottle is enough. Mix that with some maple syrup caramelized leeks and some nutmeg, then drown that shoulder in it. Set your oven on medium-low heat and let it cook all day.

I also like to use true lambics in the process of cooking clams, mussels and scallops.

Using a really good Gueuze to deglaze pans after cooking seafood then reducing it to produce the base of some fantastic sauces can make you look like you deserve a spot on Top Chef.

Here is a good tip: big, malty beers are fantastic for that super savory recipe, while light, acidic beers make white meats, vegetables and seafood sing. Experiment, you may be surprised.

You guys brew beer as well. What have you done lately?

-Michael M., Philadelphia, PA The last brew we did was back in November and we just got it on our tap a couple of weeks ago. We made a Dark IPA up at our friend’s Redcoat Brewery in Washington Crossing. (The irony cracks us up as well.) It took a little while to mature but it turned out to be a fine batch. We have another brew day coming up and I think we will be going for something we can enjoy in the summer months. Johnny would really like to see it be an English Pale Ale. Dave cannot drink it anyway so he gets no say.

BRANDS FOR TAKE-OUT

510 South Oak Avenue, Primos PA. 19018 610-626-6670

Zn

Zinc lounge provides a city atmosphere in the suburbs of Philadelphia.

$1 BUD LIGHT PINTS Thursday nights.

The hotel lounge features LIVE ENTERTAINMENT on Friday and Saturday nights.

We offer local beers on tap from Prism Brewing Co. in North Wales, PA and Victory Brewing Co. in Downingtown, PA

Bully Pulpit No, this isn’t an “answer,” but a plea for support. Our good friends across the river in NJ - think Flying Fish, Cricket Hill, Triumph, etc. – have been handcuffed

by New Jersey’s aging laws. For instance, microbreweries can’t sell their beer to restaurants, can’t have normal tasting rooms (4 2oz. pours for tours, that’s it) and can’t serve their beer at events like BeerCamp. Oddly, microbreweries from outside the state of New Jersey can, because of a loophole in the law. The point? Sure you’ve seen Flying Fish at events, but have you ever seen them at an event in New Jersey?

Didn’t think so. So throw whatever support you have behind NJ Senate Bill S641 and Assembly Bill A1277 that aim to fix these totally unnecessary laws for our neighbors in NJ. After all, they provide an awful lot of beer to PA.

Beers On Tap:

visit us online at 1750bistro.com

Prism Bitto Honey • Victory Golden Monkey Bud Light • Hoegaarden • Stella Artois Zinc lounge located in the HOLIDAY INN (Lansdale) 1750 Sumneytown Pike Kulpsville, Pennsylvania 19443

april/may 2012

13

The Variety Pack

Meet the Scene: Matt Guyer Get to know Matt Guyer, owner of The Beer Yard in Wayne, PA. Interview By Mat Falco

Philly Beer Scene: Prior to your days running the Beer Yard, what were your plans for life?

Matt Guyer: To be honest, I was a bit lost and looking for something

to hit me. I had quit my job in May of ‘97, an office job, and had taken the summer off. I was thinking about moving out west with a friend, but then I started to talk to the guy who owned the beer store where I bought one, two, maybe hundreds of cases and he mentioned that he was looking to sell. Well, one thing led to another and…

PBS: What made you decide to get into the beer industry and when did you take-over the Beer Yard?

Matt: I had always enjoyed retail growing up, but at an early time

decided that if I was going to do it, I would have to be the owner.

I was not always thrilled with the way people I had worked for treated the customers. I started working in August of 1997, and was able to get the money aspect figured out, and then the business was transferred to me in June of 1998.

PBS: Since taking over the Beer Yard, despite the small size, you have turned it into one of THE beer destinations in the region. What is it that makes the Beer Yard so special?

Matt: As Steve from Global Beer Network would say, it is PASSION!

I do have a beer passion as well as the guys that work with me.

Other than passion, I think what has made the Beer Yard special has developed over the years. At first, it was the fact that we would track down a request for customers. I was always surprised that years ago, no stores would make an effort to find a case for customers. Then as our knowledge grew, it became that we would recommend some great beers that were off the beaten path. Now I think it is a little bit of everything. Oh, and good looks help too.

That’s for you Laurie, Kelly, Joy and Sam. Not you, DF Sam.

14

phillybeerscene.com

april/may 2012

PBS: How do you manage to cram so much beer into such a small place?

Matt: Big stacks. We stack ‘em high. That’s how we stay in good

shape here; always moving beer. We also get multiple deliveries every week from most of our wholesalers.

PBS: Outside of selling cases upon cases of beer and harassing Andy at Teresa’s, what do you enjoy doing?

Matt: I also harass Gary, Melissa and Brian at Craft Ale House,

spend time with my German Shepards Otto and Zoey, and my better half is afraid that I am having an affair with my Mighty Mac Chipper. I like to garden with native plants, a bit of biking, hiking and some days just going for a drive. PA is such a great state to go for a random drive.

PBS: Over the years you’ve gotten a few chances to travel the country and world in search of beer; what has been your favorite/most memorable experience?

Matt: Is it bad to say too many? Next time you see me out, buy me

a beer and I’ll tell ya? This could be a regular column in Beer Scene.

PBS: What is your go to beer?

Matt: At a bar? Normally a good IPA/Pale Ale on draft. At home,

Union Jack or Racer 5. But the first four months of the year, I devote myself to Double Trouble.

PBS: What would we find stocked up if we opened your fridge?

Matt: Tough question, we have a very big fridge. A lot of IPAs:

Racer 5, Union Jack, Hop Notch, Yards, Double Trouble, Double Jack, Storm King. And now that the warm weather is here, Allagash White, Sly Fox Saison VOS and Pilsners; could we ask for a better place to have Pilsners than Philly? Prima, Pikeland, Sunshine and Stoudt’s.

But, the fridge is just the start. Do you want to see my beer cellar?

The Variety Pack

Beer and Food A basic guide to bringing them together.

Great food

deserves great beer

you really can’t have one without the other.

This chart provides a basic start to pairing your meals. With endless options on beers, some of it may just take a little experimentation.

Beer

Food

Kölsh, Pilsners, Lagers and other light bodied, clean, crisp beers

Lighter beers deserve lighter foods. Delicate fish dishes or chicken go nicely. German is an obvious pairing, as they are the originator of the lager style. For something different, try spicy cuisine, such as Indian.

Pale Ales

Your ideal bar food pairing. Goes great with anything from burgers and fries to wings and pizza.

IPAs

Go spicy. Assertive beers need assertive food. Bring a bottle with you to your favorite Thai restaurant or pair with a sweet and savory dessert for a completely different pairing. Black IPAs go great with chocolate!

Imperial IPAs

More assertive so you’re going to want even more flavorful dishes.

Smoky barbeque and lamb are great, as are very rich desserts.

Ambers and other malty beers

A very diverse style that pleases many dishes. A good fall back if you’re unsure what to get.

Scotch Ales

Meaty dishes work nice. Try different types of game meats.

Barley Wines and Imperial Stouts

Stick to dessert with these or drink them as dessert. Can easily over-power most foods.

Porters and Stouts

Hearty rich foods like stews and chowders work nice. Stouts work wonders with the raw bar, porters hold up a little better with spicier, hearty dishes.

A brew on premises home brewing shop that offers brew lessons

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

10 rotating taps featuring locals & seasonals!

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

Always a Weekly Beer Special on Tap

Happy Hour- Mon-Fri, 5-7 Everyday-$2 Bloody Marys & Mimosas (11:00-3:00) Monday- Free Pool (open-close) Tuesday-Karaoke (9:00-2:00) Wednesday-Quizzo (7:30-9:00) 9th Street Italian Market Fest: May 19th & 20th Philly Beer Week: June 1st - 10th Art Openings on the First Friday of Every Month

Hefeweizens and other wheat beers

Traditional German wursts and lighter dishes like salads.

Great beers to take to the Japanese byo to pair with some raw fish. Goat cheeses pair wonderfully. A wheat does wonders alongside a pot of mussels.

*Ticket outlet for the Philly Roller Girls

831 Christian St, Philadelphia, Pa 19147 (215) 238-0379 www.12stepsdown.com *Proud member of the 9th St. Business Assoc.

april/may 2012

15

The Variety Pack

#1 Prague beer in the world

Canned at Last The cider revolution finally joins the can revolution.

By Mat Falco

The spirit of Prague

Creative Pub Fare &

A Brew With a View PHILLY’S BEST NEW BAR 2012 Drinker’s Choice Awards Brunch: Sat & Sun Lunch: Wed - Fri Dinner: 7 Days a Week

Featuring: 14 Rotating Craft Drafts 100+ Bottles and Cans House-Infused Cocktails

1345 Locust Street, Philadelphia, PA 19107

215-546-4090 • www.perchpub.com

16

phillybeerscene.com

april/may 2012

With the likes of Revolution and Desioto Ciders already making their way around the Philadelphia beer community, there is another Pennsylvania cider making its way through the state. Jack’s Hard Cider is based right outside of historic Gettysburg, PA and is giving cider the treatment that, aside from Strongbow, it’s been waiting years to receive. They are serving their cider up in cans.

That’s right, you can take home a six pack of cans of this hard apple beverage. It’s about time!

The cider itself is made from local apples grown right in Adams County at the Hauser Estate Winery. The winery/cidery is completely underground, helping to keep the temperature at a natural 55 degrees year-round. They started in the fall of 2008 and have been growing steadily as they put out thousands of gallons of cider a year in the local market. At the moment they are offering up three different blends, and for those that have yet to learn to appreciate the beauty in a canned beverage, they bottle some of it as well.

The Variety Pack

Swapping out the Six-Pack Bombers, 750s, rockets; whatever you call them, these big bottles are a treat.

By Suzanne Woods

“We are here to drink beer,” once wrote author Charles Bukowski, known for his drunken 3 am poems. My first 750 ml bottle was at his namesake bar in Boston.

The beer was La Fin du Monde, the 9% golden triple from Unibroue. I was there visiting a college friend shortly after graduation. We shared the bottle while talking excitedly about our post-grad lives.

I immediately loved the concept of the communal vessel. We nixed shopping on Newbury Street, ordered another, and gladly lost the afternoon.

Through the years I would learn of several other benefits of the package such as added complexity from bottle-conditioning, cellaring capability, attractive labels, methods of presentation, trading potential, etc. But survey says the top reason retailers get the sale is the non-committal nature of the beer polygamist. Local beer connoisseur Matt Konopka, says, “It’s a great way to find out how you like a new beer without marrying a whole case.”

The large format might be difficult to move out of distributors but thrives at bottle shops and grocers. SymphonyIRI Group reveals craft single 22-ounce glass sales were up 34.4% during the first half of last year. Greg Ramirez of the ever-busy Exton Beverage is waiting patiently with other distributors for legislation to change. Currently the law isn’t really conducive to the package in our Commonwealth.

Ramirez shares his stats on Chimay sales as an indicator that the category is suffering at the distributor level. They used to sell three every week, now it’s one every three weeks. Consumers would rather spend $12 for an individual bottle then commit to a $140 case. Perhaps Bukowski’s words “I don’t know how many bottles of beer I have consumed while waiting for things to get better,” might be more appropriate.

Chimay started it all. It was the first 750 ml imported from Belgium

by Friedland Distributors back in 1985. Ed Friedland reflects, “750s were not an easy sell back then as people were not really used to sharing a beer or paying a whopping $6.00. I had to justify the price to people by comparing the $2.00 for a Heineken with twice the volume as well as the much better beer.” He would romance the notion of cellaring as well, then he would stress to the managers and servers that it was all about the proper presentation with bottle and glassware on the table. “People at adjacent tables would ‘oooh and aaah’ and want to try also.”

Tom Peters, a publican always inspired after a trip to the homeland, fondly recalls a time at Antwerp’s ‘t Oud Arsenaal eight years ago. It was

on that visit that he benefited from seeing a presentation technique of placing the cork back into the cage around the neck of the bottle as you place the bottle back on table after decanting. He would bring the idea back to his pioneering bier cafe on 16th Street and servers have been re-caging corks ever since.

Foodery, the eponymous beer store that celebrated 35 years in 2011, will expand to five locations within the next two years. With over 900 offerings, many are large formats. Bombers, also called “rockets,” are an ideal packaging option for brewers releasing a beer higher in alcohol such as Tröegs Flying Mouflan. They also allow a brewery to get more SKUs on the shelf in a compacted cooler.

There are definite values there especially if you keep it local/East Coast. Pretty Things Baby Tree is quite a delicious quad at $10.85.

Victory Helios is a mere $4.65 and such a perfect beer to bring to a byo. If you’re feeling like a little roast, Weyerbacher Tiny, a Belgian imperial stout, is just $9.75.

Some Lost Abbey beers might come with a certain price tag but you’re also getting the wit and wisdom of brewmaster, Tomme Arthur.

With each bottle Arthur shares a message or musing. The artfully decorated Avant Garde bottle is still a very reasonable $13.75.

One of my favorite large format bottles is the true bubbly of beer. If you’re feeling celebratory, a nicely-packaged DEUS could be yours for the toasting at the P.O.P.E. for just $32- much more affordable than that bottle of Veuve and just as enjoyable.

Next time you’re in search of beer, think big. Think about how excited your dining companions will be when they see that snazzy label then anticipate its contents being the real treat. But a word to the wise- hop bombs will only be explosive for so long so there’s no sense in cellaring those IPAs. However- as I wrap this up and look out at the rainy city sky, a collection of Cantillon and some Scrabble would certainly illuminate the afternoon.

april/may 2012

17

Woman on the Scene

No Jokers Here Clubs for babes and the ace of beers.

By Carolyn Smagalski

She walks in, smiling like Julia Roberts in Pretty Woman, her dress swirling loosely from her hips. She is here for excitement, her sun hat tipped gently to the side, swaying like a samba dancer as she shimmies into her seat. “My first time and so far I am considering it to be my new ritual.” What man wouldn’t love to hear those words pouring out of the mouth of a gorgeous woman? Breaking from her normal routine, this girl is ready for action, a neophyte in the world of beer.

For many women, Ladies Beer Tea was their first exposure to anything that resembled “boys night out,” a celebration of friendship and beer discovery among peers. Nancy Rigberg, co-owner of Home Sweet Homebrew in Philadelphia, coined the phrase and created a women’s event during the first Philly Beer Week in March of 2008. This was no joke. As an annual affair, it scored high as a key event for the chicks, but in Philadelphia and its outlying regions, it is only the tip of the iceberg.

Women, impassioned with an appetite for beer, love unearthing beer passion in other women. Suzanne (Suzy) Woods, Mid-Atlantic

18

phillybeerscene.com

april/may 2012

Sales Rep for Allagash Brewing Company of Portland Maine, has been the catalyst for the women’s beer movement in Philadelphia since June of 2006.

Back then, she was serving at a beer bar in the city where three young women happened to settle-in for the stretch. With unbridled confidence, they ordered craft beers and imports all evening. Woods was impressed, so they exchanged contact information, vowing to keep in touch. Within a month, Suzy launched the In Pursuit of Ale (IPA): Woman’s Beer Club of Philadelphia, declaring her “independence from mass produced swill,” and initiating the introduction and education of other women in the region about better craft beer.

This was nearly two years before Don Russell declared Philadelphia the “best beer drinking city in America.” A city that laid claim to a woman’s beer alliance dropped a heavy anchor on those critics who regarded Russell’s declaration a show of Philly arrogance.

This ladies’ society was not one to be taken lightly. It included diverse age groups, corporate professionals, physicians, stock-market brokers, child care-givers, attorneys, writers, chemists, preservationists, teachers and moms.

Membership numbers currently hover around 350.

Beer Ladies first organized at Victory Brewing in Downingtown in May of 2011, where Ronna Dewey accepted the role as President.

Dewey acknowledges that some women don’t think they like beer, so she orchestrates situations that explore beer in a parallel relationship to food, emotion, and culture.

As an example, Perrin cited an event they held at Ron’s Original Bar & Grille in Exton.

Carol Stoudt, First Lady of Beer, presented an all-encompassing evening with daughterin-law Jodi, regaling tales of German traditions, the “Wonderful Good Market,” and Stoudt’s commitment to style. In a sensational finale, Stoudt’s beer was coupled with food pairings that could make angels melt. “We have an inspiring mix of women who are members,” Perrin said, “and many have made significant discoveries about their palate as a result of attending events and trying new things.”

Media and Pittsburgh aren’t far behind.

The Media Beer Ladies, led “We have an inspiring mix of by full-time realtor Brooke and the Pittsburgh women who are members, and Penders, Beer Ladies, squired by Angela many have made significant Maffessanti have already attracted discoveries about their palate over 100 members each. “In fact,” said Perrin, “the Pittsburgh as a result of attending events Beer Ladies are the premier, and only, women’s craft beer and trying new things.” networking group in Pittsburgh.

They have a very involved group and meet and learned about their own deep roots, at many of the city’s hottest beer establishments.” tied to the ancient brewsters of antiquity.

The women in these groups are the ultimate Other events have focused on beer and multi-taskers, with full time employment or chocolate, or have hosted speakers who businesses and soccer-mom duties. Meetings enlighten the babes about unfamiliar beers. are held once every 6 to 8 weeks, giving them It empowers them; authorizes them to be the hottest development in the world of libations. an opportunity to form friendships with like-minded women, while learning about Julia Herz, Craft Beer Program Director of the Brewers Association in Boulder Colorado, flavors in the brew kettle and the kitchen.

Ginger Johnson, owner of Women Enjoying points out that “women’s preferences for beer over wine and other alcoholic beverages have Beer in Ashland Oregon, urges beer companies to stand up and take notice. “American increased 6% overall since 2009.” Nurin’s club continues to gather so many enthusiasts women affect fully 75-85% of all purchases, that she established a second chapter to serve across categories,” she trumpets.

So the next time you notice an innocentwomen in Central New Jersey. looking sugar-plum in the beer aisle, know Colleen Perrin, a pharmaceutical that she is the one making the choices. Beer professional in the West Chester region, might make her giggle, but there’s a whole launched a Ladies Beer organization which lot of financial chutzpah behind that demure has branched out to include West Chester, smile. She holds the ace in the hole.

Pittsburgh and Media. The West Chester

Wednesdays belong to the Women’s IPA Club of Philadelphia for social, tasting, or educational events. Occasional all-day excursions spice up the year, including a Holiday [Beer] Hop, Philly Beer Week events, and charitable fund raisers. Woods is so involved in beer that she and Chris LaPierre, Head Brewer at Iron Hill Brewery in Maple Shade, NJ and her long-time sweetheart, collaborated to develop a Belgian Saison with pink and green peppercorns. LaPierre named it Saizanne, after… guess who?

Woodsy, as she is often called, ignites buzz in women’s circles. At least four regional clubs have spun-off from her enthusiasm. Tara Nurin, South Jersey freelance writer and co-host of Still Crazy After All These Beers, formed Beer for Babes in Westmont New Jersey in June of 2010. Her first meeting attracted more than 35 women to PJ’s Pour House, where they sniffed spices, tasted beer,

Celebrating 20 Years!

Join Us for Beer Week 2012...

Sun. June 3rd PA Local Draft Showdown Beer vs. Wine

Tues. June 6th Dunk Tank

Wed. June 7th Lew Bryson & Local Ciders

Thurs. June 8th White Whiskey & White Beer

Fri. June 9th (tbd) East End Brewery fr. PGH

2801 Fairmount Avenue Philadelphia

215.978.4545 londongrill.com

april/may 2012

19

Fun With Beer

The Jockey Box Keep your beer cold during picnics and tailgates this summer. By Mat Falco Spring and summer are quickly approaching and good times enjoying a few cold beers outside is one of the best parts of the warmer weather. It’s time to start throwing get-togethers and tapping some kegs next to the picnic table or in the parking lot during a tailgate. When doing this, keeping the beer cold enough is key. To make your life a little easier, we’re going to walk you through the basic steps of building your own jockey box to take your outdoor parties to the next level. To make it even easier, everything you’ll need should be readily available between a trip to your local homebrew shop and Target. Here’s to drinking in the sun! *NOTE: The jockey box can also be built using coils rather than Bevlex tubing. We chose tubing as it allows more space in the box to run multiple lines. If you prefer to use coils, your local homebrew shop owner should be able to help you through the process.

what you need

how to assemble Step 1: Drill 5/6” hole into front and 3/16” (just large enough to put tube through) hole into the back of cooler.

Step 2: Remove nut and place shank assembly through the front hole of cooler and fasten on with removed nut.

All quantities are designed for a single tap jockey box.

Multiply everything by desired amount of taps.

• 18 qt. cooler or larger • Cold Plate 8”x 14” (# of circuits depends on how many beers you want to tap) • 2- 3/8” barb x 1/2-16 MFL Cold Plate Fittings (2 for each tap) • 2- Flare Washer 1/2-16 (2 for each tap) • 14 feet of 3/16” Bevlex tubing (6’ per tap–cut into pieces measuring 2’, 6’ and 6’)

20

phillybeerscene.com

• 1 Standard Faucet (or fancy faucet if preferred) • 1 tap handle of your choice • 1 American Sanke Coupler • 6 stainless steel hose clamps • 1 3-1/2” length with 1-7/8” max wall thickness 1/4” Bore Brass Shank Assembly • Primary CO2 Regulator 5/16” Barb Shutoff (w/check valve) • CO2 Tank (can be rented) • Faucet Wrench

april/may 2012

Step 3: Fasten cold plate fittings tightly to cold plate and along with flare washers (be sure to put fittings in corresponding numbered holes). Use Teflon tap to ensure a better fit.

Step 4: Take 2’ piece of Bevlex tubing and attach to “out” cold plate fitting with hose clamp (tighten securely).

Step 7: Attach 6’ piece of Bevlex tubing to “in” cold plate fitting.

Step 8: Run the other side of the tubing through the hole in back of cooler.

Step 9: Attach other side of tubing to Sanke Coupler and fasten with hose clamp.

Step 10: Attach other 6’ tube to other side of Sanke and fasten with hose clamp.

Step 11: Attach second side to CO2 Regulator.

Step 12: Attach regulator to CO2 Tank.

Step 13: Fill cooler with ice & tap keg.

Step 5: Take hose and attach other end to shank assembly on the front side of the cooler with a hose clamp.

Step 14: Turn on CO2 tank (be sure the regulator is set no higher than 12 PSI).

Step 6: Attach faucet using faucet wrench to front side of shank assembly and screw on tap handle.

Step 15: Invite us over and pour us a beer.

Celebrate Earth Day All Weekend

with Long Trail Brewery Promos Available All Weekend Long (unless stated otherwise)

Chester County: DRAFTING ROOM: 3/21 Noon - Close Only SIDE BAR (WEST CHESTER)

Montgomery County: LUCKY DOG: ORELAND 7 - 9 PM

Philadelphia: 12 STEPS DOWN ABBAYE APPLEBEES C.C. BARCADE BELGIAN CAFÉ: 5 - 7PM BLACK SHEEP : 5 - 7 PM BRIDGIDS: 5 - MIDNIGHT DEVIL ALLEY: 5 - 7 PM DOOBIES BAR: 5 - 7 PM EAST GIRARD GASTROPUB EL CAMINO FOX & HOUND (CENTER CITY): 5 - 7 PM CAVS RITTENHOUSE: 5 - 7 PM GREY LODGE GUNNERS HOP ANGEL IRISH POL MAC’S TAVERN MISCONDUCT TAVERN: 5 - 7PM NORTH 3RD PHILADELPHIA BAR AND REST PYT Q REVOLUTION HOUSE SASSAFRAS STATESIDE TANGIERS: 5 - 7 PM TEN STONE: 5 - 7 PM TIME TRESTLE INN TWISTED TAIL VARGA BAR WESTBURY WISHING WELL

Receive a FREE

Earth Day Eco Box

at Participating Bars (While Supplies Last)

VISIT GREATESTBEERSOFTHEWORLD.COM FOR EVEN MORE EARTH DAY EVENTS april/may 2012

21

Homebrewer’s Corner About the Homebrewer:

Sarah is a member of South Jersey’s largest homebrew club, Barley Legal Homebrewers.

Please visit isaacbuddfarm.com to find out more about Sarah and her fiancé’s hop yard which hopes to provide local hops to the ever-brewing community.

Ingredients and Directions Makes 5 Gallons OG: 1.054 FG: 1.013 IBU: 19.72 ABV: 5.37% Grain Bill:

7.5 lbs. Pilsner Malt 2 lbs. White Wheat Malt 0.25 lbs. Dingemans Special B Hops:

0.50oz. Saaz 6.8% AA at 60 mins 0.25oz. Saaz 6.8% AA at 30 mins Other Additions:

3oz. chopped fresh ginger root at 30 mins 1oz. chopped fresh ginger root at 5 mins 1.5 tsp. crushed green cardamom pods at 5 mins 1.5 tsp. crushed whole coriander seed at 5 mins 2 tsp. fresh Valencia orange zest at 2 mins

Belgo-Indian Ale A straightforward brew with Indian spices and Belgian Ale yeast.

Yeast:

3463 Wyeast Forbidden Fruit

By Sarah Puleo

Having spent most of my life around my family’s farm in Burlington County, NJ, I have learned to appreciate and embody all things “from scratch.”

The Procedure:

Step 1: Let the protein rest at 131°F for 20 minutes.

Homebrewing, for me, is no different. I began homebrewing in 2009 and with each batch, I try to adapt some aspect of the farm to them. For instance, many things we’ve grown have found their way into beers: maple sap, rosemary, lemon thyme, kaffir lime leaves, hops, raspberries, pumpkin, etc.

Additionally, I believe this approach has also taught me to think outside-thebox with my recipes. In this particular recipe, which I’ve termed a BelgoIndian Ale, I sought to use a pretty straightforward malt bill in order to allow the synergy of Indian spices and Belgian Ale yeast to be at the forefront.

22

phillybeerscene.com

april/may 2012

Step 2: Mash at 150°F for 60 minutes.

Step 3: Boil for 60 minutes following the above additions.

Step 4: Primary ferment for 21 days at 72°F. Step 5: Keg. Condition. Serve.

Make Reservations Online at www.eulogybar.com

“

VERY GOOD beer list has grown to epic proportions...kitchen has… added an extra bell with perhaps the city’s best frites, some stellar beer-battered fish and very good mussels

”

— Craig LaBan, Philadelphia Inquirer, Revisited April 2007

136 Chestnut St. (2nd & Chestnut) Phila • 215.413.1918

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

ACHTUNG BABY, BIERSTUBE IS HERE

Tuesday - Saturday 5 pm until 2 am 206 MARKET STREET • WWW.MYBIERSTUBE.COM

april/may 2012

23

ring Many of Your Favorite Featu

Like Susquehanna Ale Trail on Facebook!

Breweries, Food, Music, and Lots of Fun for a Great Cause

Bold hops.

Rich flavor.

Great beer.

Yardley PA 5th Annual

Beer Festival

HHarrisburg arrisburg

June 16th 1 - 5pm

Hershey Hersh rsh shey hey

Lancaster

2012 Inaugural Event April 13-15 and 20-22

50 + Breweries!

Great Food, Live Music, and Homebrewers Corner

Gettysburg b g Hanover Baltimore

12:00 p.m. to 5:00 p.m.

Introducing the NEW Susquehanna Ale Trail Be one of the first to experience the new Ale Trail with an EXCLUSIVE passport event!

Passports are $10 each and only a limited number will be available!

Rain or Shine - Under A Tent

For Details and tickets, go to Yardleybeerfest.com Tickets are $35 in advance, $40 at the door, $10 Designated Driver

Visit www.SuSquehannaaleTrail.com or call 1.888.858.YorK (9675)

www.yardleybeerfest.com

SIX PACK STORE

Since 1997

7015 Roosevelt Blvd. • Philadelphia, Pa 215-338-6384 • TheSixPackStore.com

Come Out All You Horny Bunnies and Get Crafty!

Watch for our new look this summer.

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

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

Joe Sixpacks “Best Places for Six Packs”

weyerbacher.com

24

phillybeerscene.com

april/may 2012

Hop Culture

Falconer’s Flight Hopunion has introduced blended hop varieties for brewers.

By Joseph Bair

Two years ago, Hopunion of Yakima, Washington launched Falconer’s Flight™. Falconer’s Flight™ is a tribute to the late brewer Glen Hay Falconer who won back-to-back GABF Gold Medals in 2002 and 2003 for his “Auld Gnarly Head Barley Wine.”

Because of the worldwide hop shortage of 2008 - the demand for new, high Alpha US Pale and IPA hops was created. Blending was the shortterm answer; field contracting was the long-term option. The selling of proprietary blends opens a new choice for brewers. Hop blends expanded to Falconer’s 7C’s™, then Zythos™. It is Hopunion’s secret as to kind/ ratio of the hop blends.

This new emerging organoleptic field, now target specific Alpha, Beta and Cohumulone percentages overall. These blends take advantage of hop diversity and are typically dual purpose–brewers can use them anytime for the desired Alpha or Aroma effect.

Boiling for an hour releases/isomerizes in the Alpha acid and turns them into bitterer iso-Alpha acids. Beta acids do not isomerize, but contribute to the beer’s hoppy aroma and are known to oxidize into sulfur containing compounds which often contribute to off-flavors.

Sensory analysis of high Cohumulone content on beer taste and the quality/quantity of bitterness have opposed opinions. Some brewers refer to Cohumulone as the unpleasant bitterness to the beer, others say it is great oil for hop utilization. The highest total oil content is also is desired for hop utilization.

Falconer’s Flight™ contains Citra™, Simcoe®, and Sorachi Ace along with experimental hops and numerous other NW varieties. 10-11% Alpha, 4-5% Beta, 27% Cohumulone.

Falconer’s Flight 7 C’S™ (Cascade, Centennial, Chinook, Citra, Cluster, Columbus and Crystal) and additional experimental varieties (Calypso?)

9-10% Alpha, 4-5% Beta, 29% Cohumulone.

Zythos™ (traditional Greek word for beer) is also big in citrus flavors for IPAs. The actual hops used are still unknown. 11-12% Alpha, 5-5.5% Beta, 29% Cohumulone.

Hopunion’s charge to understand the chemical/sensory analysis of hops in beer spun off a separate company called Alpha Analytics which compares the chemical properties and human sensory analysis of hops in beer.

Alpha Analytics will soon create more hop blends that will make inferences and insights about hop oils and ratios of hop oils through measuring instruments. They will link these numbers with the perceptions made from human assessors in both Hopunions collaborative experimental brewery and with winning gold medal beers in competitions. Perhaps it will tell us about the hops je ne sais quoi, in winning recipes?

april/may 2012

25

Tunes & Brews

Bartenders with Rhythm Your bartender might be a moonlighting musician.

By G.W. Miller III

Take a minute next time you order a beer. Talk to the person pulling your pint – they might just be a talented individual with amazing stories to tell.

At nearly every bar in Philadelphia, you’ll find musicians who perform around the region - and some who’ve toured around the world - pouring lagers and ales.

These folks aren’t like the aspiring actors you’ll find in New York or Los Angeles. Many of the local folks tend bar because they have a passion for their art, not because they’re struggling to enter the business.

“I do it because I’m a musician,” says Standard Tap bartender Maxx Stoyanoff-Williams, the frontman for Philadelphia-based good-time band Black Landlord. “It offers the most flexible schedule I can get.”

You’ll find Stoyanoff-Williams behind the bar on Mondays and Saturdays. The rest of the week, he’s making music. “It’s not like a nine-to-five job,” he says. “If you need a night off or if you’re leaving for a few weeks to tour, you can.”

Several in his nine-member band tend bar somewhere - drummer Bob Bannon at Union Transfer, guitarist Adam Campos at Kung Fu Necktie and sax player Michael Tramontana at The Abbaye, which is owned by Black Landlord percussionist Marc Sonstein.

“I actually thought every bartender in this city is a musician at some point,” jokes Campos.

Memphis Taproom bartender Keith Greiman fronts the band Prowler.

Alison Wadsworth at Fergie’s Pub is part of the band Fantasy Square Garden. Kurt Hunte at The Institute has performed around Europe

26

phillybeerscene.com

april/may 2012

with Mark Ronson & The Business Intl. Chris Doyle from the band Sun Airway tends bar at The Barbary, where nearly everyone serving drinks also makes music.

One former Grape Room bartender, Pat Callahan, was also a guitarist in a band that opened for Seether one night at The Grape Room. The Seether crew watched Callahan’s band and they liked his style. They asked him to become a member of Seether.

“Four days later, he was playing Wembley Stadium,” says Anthony Caroto, who tends bar and books bands at the Manayunk club.

Everyone who works at the Grape Room has a music connection.

Caroto previously managed the band Psychostick, a “comedy metal” band from Arizona. Owner Brian “Scooter” Hassinger was the drummer for the seminal Philly band Stargazer Lily.

“Drinking and being an artist literally go hand in hand,” Stoyanoff-Williams says.

He hung out at Tattooed Mom on South Street during the mid1990s. He eventually became a bar-back there after his former band, The Goats - who had shared stages with the Beastie Boys and Cypress Hill, broke up.

He began tending bar a few years later and has been doing it ever since. He avoids scheduling Black Landlord concerts on Saturdays, as that is his busiest night at the bar.

“I’d lose a significant portion of my rent money,” he says.

Otherwise, bartending and being a musician line up perfectly for him. “I make enough money,” Stoyanoff-Williams says. “I’m not going to get rich. I want to play music as much as I can – now I have five days per week for music. I’d rather have that than the extra money.”

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

HAPPY HOUR Every Monday - Friday 5pm- 7pm

$4 Draft Specials and $4 Sausage Sandwich

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

www.brauhausschmitz.com We Have What You Need To Make Your Own

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

OVER 65 BOTTLES

12

ROTATING

TAPS

HAPPY HOUR: 7 DAYS AWEEK 4 TILL 6

1/2 OFF SELECTED DRAFTS AND ENTIRE FOOD MENU! 1700 S 2ND STREET (2ND & MORRIS) 267-687-7964

12PM TO 2AM EVERYDAY KITCHEN HOURS: FACEBOOK:

4-12

MON-FRI AND

2NDSTREETBREWHOUSE

1-12

SAT

TWITTER:

&

SUN

10% Off Any Of Our Own In-Store Beer Ingredient Kits With This Ad* *ad must be presented at time of purchase. Offer expires 05/31/12

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

@2STREETBREW

april/may 2012

27

DOUBLE WH ITE : N EW B R EWMASTE R S EAS O NAL O F F E R I N G Description: Long Trail Double White is an unfiltered ale brewed with hints of coriander and orange peel. The soft notes of citrus and spice are topped with a light, fluffy head that finishes clean and crisp.

Brewmaster Series: This series of limited release styles is specially chosen by Long Trail’s

Brewmaster to be brewed in small batches reflecting a variety of styles including Long Trail brewer favorites and experimental brews

Style: Belgian Style White Ale ABV: 7.9% Hops: Nugget

NOW AVAILABLE!

28

phillybeerscene.com

april/may 2012

Tapping into Technology

Hunting Beer in the 21st Century More apps to help you find your favorite beers on the go!

By Zeke Diaz

Humans are basically still hunters and gathers, but we mainly gather food from the local grocery store and the hunt is mostly for craft beer. Thank God for smart phones and smart app developers because now beer hunting is almost easier than picking up take out at the local pizza shop. To help with the hunt, here are two apps to add to your smart phone of choice:

Find Craft Beer (FCB)

Victory Brewing Company Victory Brewing Company released a mobile beer app in honor of their 16 years in business. The free Android and iPhone compatible app was designed to help their followers stay in touch and connect with Victory using Facebook, Twitter, email and their website. All social media is available by pressing the appropriate button on the about page. The app also has an events calendar (Hey ladies, attend the Girls Just Wanna Have Suds meeting on April 16th) showing events throughout the East Coast. For those followers just getting into craft beer, the educational tab gives suggested food pairings, recommended glassware, flavor profiles, style characteristics and the history of the beer.

The beer-finder tab is highly useful. It searches all shipments made in the last 60 days and tells you which distributor received a shipment of the beer you seek. It’s possible that the beer is sold out, but finding great beer is always worth a phone call. Some lucky soul found some 2010 Old Horizontal using this feature.

Find Craft Beer is a fairly straightforward application written by homebrewer Chris Smith, who is from South Jersey and a member of The Barley Legal Homebrew Club. The home screen allows you to search based on your current location or by entering a name and zip code. The search radius can be from 1 to 100 miles. The settings section allows you to filter out some of the results. It’s very easy to use and trouble free. Doing a search may give you new places to try, which means a longer lists of spots for you to go and have a beer or two.

FCB uses data from Beermapping.com to provide the search results.Beermaping.com shows some bars that are closed; however, incorrect data should not be much of an issue since Chris does a lot of hands-on work keeping the app updated. Calling to confirm hours, tap list, directions, etc. is a good policy and will save you some time.

This app is also regarded as a “must download;” in 2009, FCB was showcased as an essential Super Bowl app (on the iTunes homepage) and was nominated for Best App Ever in the “Feel Like a Local” category by bestappever.com.

Both apps are available from the usual sources for your particular smart phone platform. Download them, enjoy good beer with a friend and be a responsible drinker.

Grow Your Own! Hop Rhizomes in for Spring Planting!

Home of George Hummel, author of “The Complete Homebrew Beer Book”

Fermenting Philly’s Beer Renaissance Since 1986!

2008 Sansom Street | Philadelphia (215) 569-9469 www.homesweethomebrew.com

april/may 2012

29

Discovering Craft Beer

How I Discovered Craft Beer Reader Matt Cicalese describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at discovery@ beerscenemag.com When it comes to trends, I tend to be very late to the game. I didn’t have a Myspace page until after it was the cool thing to have. I was rocking a Discman well into the iPod years. I still don’t have a smartphone (soon to change). But one thing that I like to think I caught onto earlier than most anyone I know personally is craft beer, circa 1996. I was drinking Sam Adams (Boston Lager) long before it was mainstream, at least in PA. The first case of beer that I ever “bought” was Guinness Extra Stout. While not exactly microbrews, I was drinking pretty odd stuff, and loving it. I liked the beer, but I also liked the non-conformity. When most around me were drinking Natty Ice and Miller High Life, I was grimacing. “Am I the only one that cares how beer tastes?” I thought. Back then, the answer was pretty much “Yes.” I was also a metal head in my formative years. Little did I know at the time, but listening to metal would be directly responsible for my discovery and love of craft beer.

Some of you may be familiar with a music store called Relapse Records in Queen Village.

Relapse is also a record label highlighting mostly metal bands. In the late 90s, before they had a store, they printed a mail order music and merchandise catalog. One band that caught my attention was a PA-based band called Exit-13. They mixed jazz and grindcore metal, supported “green” rights, and were environmental advocates, so they were right up my alley. As an introductory purchase, I picked up a split EP that they released in 1996 with another band called Hemdale. The first song on the EP changed. my. life. That song is called Gout d’Belgium (literally “Taste of Belgium” in French). The lyrics to this song are all about the glory of Belgian beer. Dubbels, Golden Ales, Tripels, Lambics, Trappists, you name it. It’s like a

30

phillybeerscene.com

april/may 2012

commercial for Belgian beer set to a brutal, noisy-as-hell, metal soundtrack. Most people would consider this song unlistenable. But not me; I loved it.

Lyrics like “I’ve raised many a glass with St. Sixtus, and deviled my brain with Duvel.

My mind is as high as the heavens, but my liver is burning in Hell!!!” And “Chimay Blue will slay you! Liquid grail... Satan Ale!!!” makes this at least the most amusing, if not the best song about beer ever. But the truly compelling thing about this song is the bridge. It contains a voice-over where the singer articulates exactly why Belgian beer is the best beer in the world: “Belgium is literally heaven on Earth for the beer aficionado! No other country can boast of more distinct, individualistic styles, so rich and complex in character. Whether it’s the unique lambics or the top fermenting, bottle conditioned strong ales, Belgium’s beers deserve the most sincere reverence!

This is drink most sensuous.”

I heard that and thought “I have to try these beers!” But alas, I couldn’t find them anywhere in PA for a reasonable price. If I had known better, I would have driven to New Jersey and probably would’ve been able to find individual bottles of some of the beers mentioned, but I was young and ignorant. It would not be until 2001, while I was at college in Arizona, that I would first come upon a bottle of Corsendonk Tripel at a corner liquor store, brought it home, took one sip, and fell instantly in love. Then and there, I decided my goal was to drink at least one of every beer mentioned in the song. To date, I’ve tried well over half of the 33 or so beers mentioned. Most of the ones I haven’t tried are lambics, which are good, but not really my thing. This song has introduced me to almost all of my favorite beers, especially Duvel, Gouden Carolus, Scaldis Noel, Westmalle Tripel, and Affligem. A taste of Belgium indeed. Thank you, Exit-13. Thank you.

4 South Ridge Road Perkasie, PA 18944 215-258-3463 revivalsrestaurant.com

TUESDAY: All You Can Eat Wings “Best in Bucks” We Believe!

23 Sauces and Rubs WEDNESDAY: Stuffed Burgers No Buy in Texas Hold Em

Be the first in your town to

find out about the latest local

BEER HAPPENINGS! Don’t Miss Out! JOIN OUR E-NEWSLETTER

MAILING LIST

WEEKEND Entertainment DAILY Chef Inspired Specials

14 Beers on Tap • Many Craft Bottles Including Beer From:

PROMOTIONS • SPECIALS • NEW PRODUCTS • EVENTS BEER SAMPLINGS • LIMITED BREWS & MUCH MORE!

Save the Date

JUNE 3RD 2012 12 noon - 5pm

THE PLAZA AT WILLOW GROVE PARK 2500 Moreland Road | Willow Grove, PA 19090

Mark Your Calendar for Willow Grove’s

First Annual Craft Beer Festival!

Enjoy the finest craft beers from across the country and support a great cause at the Inaugural Willow Grove Craft Beer Festival!

40 breweries and 100+ beers Ticket Information $35 in advance - OR - $45 at the door

$

5

Sign up and receive a

REBATE COUPON

from the Greatest Beers of the World!

www.wgbeerfest.com Pre-register on the website and SAVE! Thank you to our Sponsors Gretz Beer and Goodman Properties Proceeds benefit Willow Grove Community Services Inc.

TO SIGN UP PLEASE GO TO: www.GreatestBeersOfTheWorld.com

april/may 2012

31

Brewmasters

Philadelphia Brewing Company…

Where “team work” is the benchmark for great beer!

By Stephen Hawk

When interviewing key players at a brewery, the first question generally asked is, “So, what do you do there?” But that question falls flat when talking to the staff at Philadelphia Brewing Company in the Kensington section of Philadelphia, because there is no single answer. Open just over four years in the historic building that housed the Weisbrod & Hess’ Lager Beer Brewery in the 1800s, the Philadelphia Brewing Company is truly a team operation. Stop in at any given time and chances are you’ll see a ‘brewer” helping on the bottling line, or loading a truck, or even jumping behind the wheel to make a delivery. And if you’re there at lunch time, you’re in for the biggest surprise of all, as the owners make lunch for the entire staff.

The three guys interviewed here are technically the head “brewers” at the Philadelphia Brewing Company, but, as they tell it, they’re just part of the team that produces the great beer their company is known for.

John Rehm, who is originally from Stratford, Connecticut, has been associated with this brewery for over six years, dating back to a former owner. He came to Philadelphia to attend college at La Salle University, where he majored in the interesting course of Integrated Science, Business, and Technology. While attending college, John fell in love with the city of Philadelphia, which explains why he eventually

32

phillybeerscene.com

april/may 2012

came back here. But where did his interest in brewing come from?

Surprisingly, that too, arose in connection to his college experience.

John was able to convince a professor of his to allow him to focus on “brewing” for one of his bio tech projects. He immediately caught the “brewing bug” and decided that’s what he wanted to do after graduation.

John’s first position in the brewing industry was in his home state, where he volunteered at the Connecticut Brewing Company, scrubbing floors and cleaning kegs. After a time, he decided to return to Pennsylvania, where he landed a position at the now defunct John Harvard’s Brewpub in Wayne. There, he worked his way up to head brewer, before deciding he wanted to learn even more about this business by seeking a position at a production brewery.

He soon found an opening at the building that was then occupied

by Yards Brewing, and remained there after it changed hands.

The second brewer interviewed, Ben Schamberg, is a true beer geek. Not only did he grow up between Philadelphia and Brussels, Belgium (his mother’s home country and one of the undisputed beer capitals of the world), he has always worked in the food/beverage industry. Ben’s specialty was fine dining restaurants, eventually becoming the manager of one of Philly’s best drink spots, Tria. But that wasn’t the direction he wanted to go, as his true passion was beer and brewing. To follow his dream, Ben found a position interning at Nodding Head Brewpub in Philadelphia, where he learned the insand-outs of the brewing industry. Before long, a friend recommended him for a position at a new brewery that was opening in the city.

That, of course, was Philadelphia Brewing Company, where Ben has been ever since.

The third member of this team is Joshua Ervine, a native of Ocean City, NJ. After graduating school, he accepted a job on the West Coast and moved there with a couple of his friends. He was installing industrial scaffolding and found himself with a lot of free time during the summer months. As this was California in the early 90s, the brew-pub craze was at its zenith, so Josh naturally ended up spending a lot of time in these establishments. He took odds jobs at various locations, his favorite being a brewpub in Manhattan Beach.

But Josh was not destined to remain in California. Through ongoing contact with his family back east, he learned there was a new restaurant and brewery opening in Atlantic City called Tun Tavern. He decided to attend a brewing course at the Siebel Institute of Technology in Chicago and then returned to his native state, where he eventually landed the position of assistant brewer at the new tavern. His next move was to Dock Street Brewpub in Philadelphia, which, at the time, was located on 18th and Cherry Street. There, he went from assistant brewer to head brewer before making the switch to another Philadelphia brewery, Yards. When Philadelphia Brewing Company took over the building, Josh stayed right where he was and is now a part of this illustrious team.

It’s been said that “talent wins games, but teamwork wins championships.”

Who knew that applied to beer? We beer lovers are thankful that destiny brought John, Ben and Josh together. Make sure you give them a nod the next time you raise a glass from their outstanding brewery.

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

Brew your best batch every time!

Test for 6 Key Factors

It’s in the Chemistry

• Total Hardness • Calcium Hardness

The BREWLAB™ test kit for Home Brewers quantifies 6 important water test factors. Included is a digital pH meter for monitoring batches from start to finish. Experts agree water conditions affect your final product, so take the mystery out of making great beer.

Trust LaMotte, the water analysis experts since 1919, to help you control your most important ingredient—water!

• Total Alkalinity • Sulfate • Chlorine • pH (Digital)

(Magnesium Hardness)

For more information check out our website!

PO Box 329 • Chestertown, MD 21620 800.344.3100

www.lamotte.com/brewlab

50+ tests for most factors!

Digital pH Tester for unlimited pH tests!

april/may 2012

33

Beer Travel

Finding Chicha A Peruvian beer experience. By Kevin Margitich & Douglas Reeser As Philadelphians accustomed to one of the best beer scenes in the country, most of our vacations over the past few years have been “beercentric.” When a few family members decided that we were going to Peru, hike the Inca Trail to Machu Picchu and see ruins from the 1400s, beer, for once, wasn’t going to be the focus of our trip. Still, we were looking.

It took four days to find a decent beer in Peru. After three days of Cusqueña, the country’s standard watered-down lager, and on our first day out of touristy Cusco, we found ourselves out for a day of exploring. We arrived at the market town of Písac via an hour taxi ride through the Sacred Valley. As we made our way through the maze of artisans, a boy not more than 12 years old walked up to us with two buckets, one filled with what looked like porridge. Knowing that Peru has a long history of homebrew, “Is this chicha?” we asked, hoping for the traditional fermented beverage made from corn.

We decided to share a glass. There was no guarantee that this would be good or even what we were looking for. We had a purple drink called Chicha Morada (a non-alcoholic drink made from purple corn) back in Cusco that was very sweet and tasty, but certainly not a beer. The young boy dropped the two buckets to the ground, and out of the one filled with murky water, he took a glass. He then dunked the glass into the chicha-filled bucket, and handed it over, waiting until we finished with his glass. Tasty! It was closer to what we expected–somewhat milky, heavy in the mouth, possibly flavored with cinnamon. We paid our two soles and walked away pretty pleased.

Our second taste of chicha came quick. Finished with the market,

34

phillybeerscene.com

april/may 2012

we took a stroll through the narrow, stone-paved streets of the village rimmed with farm fields and terraced mountains.

We reached the edge of town, and there we saw it: the legendary red bag on a long pole, reaching out over the street. We knew that chicha sellers historically put out a small bunch of red flowers on a pole to indicate the brew was available, and so the red plastic bag seemed like a logical evolution of the practice. We were right.

Climbing through an old stone wall into a courtyard, we found chickens running about, slatted wood tables, and laundry hanging to dry. Straight ahead was a small stone building with a darkened doorway that beckoned to us. We approached the door, “Hay chicha?”

A smiling Quechua woman, dressed in traditional clothes, ushered us into the dark room.

It took a few moments for our eyes to adjust, but when they did, the looks on our faces betrayed our excitement. Dirt floors, the smell of wood smoke and guinea pigs running underfoot could not distract us from the main attraction: along the back wall stood about a half-dozen large pots, each containing chicha at various points in the brewing process, one was boiling and the others fermenting.

We sat down on one of the wooden benches that ran along the three remaining walls and took a look around. Across the room sat two younger women, chatting and sipping on large cups of chicha,

The Areas LARGEST Selection of Micro & Imported Beers

Visit Our Webpage for Current Specials, Product Availability and Sampling Schedule WWW.BIGTOPBEV.COM

NEW EXPANDED STORE HOURS Monday - Saturday: 9am - 9pm • Sunday: 10am - 6pm

and next to us sat a man who looked as if he just came in from working in the fields.

The man next to us was served first, and we watched as he first spilled a few drops from his cup onto the ground as an offering to Pachamama. He then gulped down the rest and handed over the cup for a refill. We were served our chicha next, in large (about 32 oz.) plastic cups. We followed the farmer’s lead and made our offering to Mother Earth, then proceeded to down the frothy drink. To our taste buds’ delight, we had found an excellent example of the fabled drink–reminiscent of a warm Berliner Weisse, grassy, tart and on the sour end of the spectrum. The rest of our family was waiting patiently for us outside so that we could find a place to eat lunch.

We decided not to sip our second cups, but took them to go in plastic water bottles. Chicha to go!

After Písac, we traveled to Ollantaytambo, the starting point for the four-day Inca Trail trek, and found ourselves checking around every corner for another chicha house. Between sightseeing and eating, we only had time to stop at two out of many, but each time, we took some to go. At restaurants, the staff would laugh, watching us fill our glasses from the 1 liter bottles. The next morning we started the Inca Trail, and sure enough, at the first village–chicha. Leaving the rest of our group to wait for us, we shared a glass whenever possible.

We got the sense that it was fairly unusual for gringos to be in chicherias with locals and porters, but everyone seemed happy to share drinks and conversation. We completed the incredible hike to Machu Picchu, a city reportedly built with payment in chicha.

It only seemed fitting that our journey was celebrated throughout with the same reward.

1555 Easton Road • Roslyn, PA.19001 215-659-5445

april/may 2012

35

www.peanutbar.com

ALOHA FROM THE PEANUT BAR WAIKIKI WEDNESDAY Featuring Rotating Hawaiian Beers & $14.99 All You Can Eat Island Shrimp Pairs Perfect with Our New Additions - Hawaiian Ham - Pineapple BBQ Burger - Hawaiian Pie TOWER OF POWER HAPPY HOUR MONDAY - FRIDAY 5-7PM $2.50 Drafts Off the New Belgium Tower $2.00 Domestics (BAR ROOM ONLY)

332 Penn Street • Reading, Pa 19602 • 610-376-8500

Swarthmore Beverage 719 S. Chester Road | Swarthmore, PA | 610-328-2337

LARGE SELECTION OF

QUALITY CRAFT BEERS Redhook / Widmer Sampling Friday, April 20th 5pm - 7pm

36

phillybeerscene.com

april/may 2012

Not Beer

Need More Bacon!

Putting everyone’s favorite food into dessert.By Mat Falco

When Melissa Torre started up her business back in 2006, it was to satisfy her desire for more bacon dishes at dessert.

At the time, it was rare to see bacon on a dessert menu and she sought to fix that with her eclectic cookie business.

Starting out as an online only company, Melissa opened a store on South 5th Street in November of 2010, and expanded to a cookie truck that just started wandering the streets of Philadelphia. Bacon isn’t the only unusual cookie ingredient here either, as Cookie Confidential serves up some of the most obscure cookies you’ll ever try.

On any given trip to Cooke Confidential, you’ll find over a dozen varieties of cookies, as well as cupcakes, brittles and other savory treats. Yes, she serves up the basics such as chocolate chips and snickerdoodles, but it’s all about the eccentric at this little corner bakery. Nowhere else will you

find such oddities as the Cheesesteak Cookie (it smells like you’re standing in line outside of Pat’s or Gino’s) or the buffalo wing cookie, and YES, they are made with real meat! Not weird enough? How about Melissa’s latest creation, the Peanut Butter Hot Dog Cookie! Real pieces of hot dog mixed in with globs of peanut butter to create what truly must be one of the most unique cookies on the planet. Melissa admits that not everyone enjoys them, including her boyfriend, but she honestly does like them. Other unique cookie offerings include: Garlic Dulce de Leche, bacon chocolate chip, chocolate jalapeno crunch, maple bacon oatmeal, and Sriracha mango.

Cookies not your thing? Well they also offer up creative takes on cupcakes and brittle. The cupcakes are available in either jars or push-pops which include flavors like Chocolate Bacon Buttermilk (with whole chunks of bacon throughout), maple bacon buttermilk, and strawberry jalapeno. As for the jars of brittle, you can get bacon pecan, bacon peanut, or even Sriracha coconut. Not enough bacon for you? They also serve ice cream from Franklin Fountain and as a topping, you guessed it, broken up pieces of crispy bacon.

april/may 2012

37

Everything Web. Everything Print.

Everything Beer.

Philadelphia based web & graphic design for Restaurants, Brew Pubs, Breweries, and Craft Beverage producers.

www.brewstudio.net (215) 478-6586

phone: 215.482.8220

$45 Tickets · Dozens of Breweries · 21+ Event BrewStudio is an Inverse Paradox Project.

26 TAPS • 16 ROTATING CRAFTS BEST OF BUCKS SPORTS BAR 2010 28 FLAT SCREEN TVS HAPPY HOUR 4-6 $2 OFF CRAFTS

GREAT LAKES BEER DINNER

RESCHEDULED FOR WEDNESDAY, APRIL 25 Famous for our Huge Sandwiches, including the BEST Pork Sandwich around! follow us on facebook: Jamison Pour House follow us on twitter: @jamisonpourhous

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

Le Fromage

Farmhouse Flavors Victory Helios Ale and Birchrun Hills Fat Cat make for a complementary tasting. By Paul Lawler This spring, it’s farmhouse meets farmhouse. Our cheese is Fat Cat from Sue Miller of Birchrun Hills Farm in Chester County. Sue makes some of the most interesting farmstead cheeses around, and it doesn’t hurt either that she’s one of the most accessible, affable cheesemaking characters I know. You can learn all about her cows and farm just by chatting her up at the Headhouse Market in Philly or Phoenixville Market if you’re out in the ‘burbs. Like her, Sue’s cheeses are forward personalities, with bold, earthy profiles but easygoing textures that make them easy to like and return to. And if you get her going on beer, you’ll mostly hear Victory Brewing mentioned again and again – and with good reason. I’ve watched Birchrun Hill’s cheeses develop over the five years and at every tasting event or home cheeseboard I craft there’s always a Victory brew that finds a home.

Victory Helios Ale is a great example of this pleasant synergy. Helios is a farmhouse Belgian-style brew, a striking, fruity character full of surprises. On the nose it’s all about grape, not in a vino-way, but in a nostalgic grade school juice-box manner.

There’s none of that in the taste though. It’s dry and crackling, with an earthy mix of banana, clove and funky yeasty zest. And if you take a moment with this beer (or in my case, three bottles) there’s a lot to Helios’ finish too. It’s long-lasting and punctuated with cracked pepper and orange peel.

As complex and refreshing as the Helios, Fat Cat has a two-tone, layer cake texture. Dry and a touch crumbly in the center, it turns to the texture of ripe and creamy brie in the outer third towards the rind. The center is typically bright and bold, with a lemon zest and grassy acidity present that wakes you up. This plays well with all the fruit and effervescence in the beer, bouncing flavors back and forth in a hops to lacto game of ping pong. That softer, sassier outer third takes you straight to the farmhouse, with wet farm flavors that stick to the tongue. The dry, earthiness present in the Helios both complement this character and lift its creamy finish. Even Fat Cat’s scent, a musky funk telling you it’s a card-carrying member of the stinky cheese club, is somehow at home with the Helios. Put these two in a cooler, plus a French-style loaf and sour cherry jam or honey mustard, and you have the makings for a grand picnic in Valley Forge for the full Chester County experience.

april/may 2012

39

From the Cellar

One Tasty Bastard Mysterious and shrouded in secrecy; Arrogant Bastard’s cellaring only adds to its complexity.

By Phillip Pittore III

Bastard, by definition, means “of illegitimate birth, or uncertain origin.”

Add arrogant to the term, and you undoubtedly have not only marketing genius, but one of the most intriguing beers made. Brewed with as much mystery and secrecy as any government conspiracy, Stone’s Arrogant Bastard, by their definition, “is an aggressive beer.

You probably won’t like it…”

Fortunately for this article, I not only like it, but admire it, and consider it one of my favorites. Very complex; extremely difficult to analyze. Every component of this brew is fascinating.

Cellar it a few years, and the experience only intensifies.

This issue, I’ve chosen a Stone Arrogant Bastard from 2012, and compared it with a bottle from 2008. This proved to be one of the more challenging tastings I’ve ever done. At one point, as Stone so unequivocally states on their label, I questioned whether or not “I had the taste or sophistication to appreciate an ale of this quality and depth.”

Upon first glance, both the 2012 and 2008 Arrogant Bastard had an ominous hazy red, almost orange hue. Both beers had incredible head retention.

The bouquet on the 2008 vintage “Bastard,” had the qualities reminiscent of a lot of Belgian cellared beers I’ve tasted. Hints of dark fruits, raisins and figs were prevalent. The 2012, on the contrary, had a pleasant citrus aroma, and was evidently quite hoppy.

The anticipation of that first sip certainly did not disappoint. The 2012 Arrogant Bastard was both malty and hoppy.

Caramel and pine were abundant. At least that was my first impression. The beer was so complex, it was difficult to ascertain its true character and make

40

phillybeerscene.com

april/may 2012

up. Surely by design. The 2008, was just as intriguing. Chocolate notes dominated the palate, with only a hint of the abundance of hop character of its counterpart.

Again, there were many characteristics which I was unable to detect throughout the tasting. This was due, in part, to the fact that the flavors were masked so well, and balanced so perfectly, which only enhanced the mystery with which Stone has kept secret all these years.

Both beers had a great amount of lacing, which not only solidified its quality, but quickly reminded me of Dante’s Inferno, and the nine circles of Hell. How appropriate, given the dark and devious lore of this brew.

Having snapped back to reality, again, the complexities of both the 2008 and 2012 really stood out once these beers opened up. After approximately 10 minutes, the 2008 had a dominate roasted malt character with a nice grape aroma.

The 2012 was more fruit forward with an intense hop profile that engulfed the palate.

The 2008 Arrogant Bastard was now incredibly balanced, while the 2012 had a bittersweet characteristic to it. The cacophony of flavors from both beers was magnificent.

While great packaging, and a description filled with alliteration are reason enough to try this beer, the complexities and mystery of flavors add to the mystique surrounding every sip. Having cellared Arrogant Bastard for 4 years, the mystery only thickened. Someone once said, “Arrogance diminishes wisdom.”

However, having enjoyed both a vintage bottle alongside a current one, the only arrogant idea is never to have tried an Arrogant Bastard at all!

LONG TRAIL BREWING

/, 1 * Ê , 7 Ê " * 9

* * ££ÇÊÊ -/ 1/Ê-/, /Ê ­Ó£x®ÊÈÓx änxx 7Ê "* Ê {ääÊ1 " Ê-+1 , Ê ­Ó£x®ÊnÈÓ nÎää *, /" Ê £ÎnÊ -- 1Ê-/, / ­Èä ®Ê Ó{ Çnxx /, 1 * , 7 ° "

(

2

(

, /Ê , , /Ê ""

Ê 6 Ê 1-

BREWMASTER SERIES

CHINOOK & CASCADE HOPS

= DOUBLE IPA

You Demanded, We Supplied -

NOW AVAILABLE ALL YEAR ROUND

DOUBLE IPA Long Trail Double IPA offers true reward to those seeking intensely sensual hop flavor. Double IPA is a full-flavored ale featuring a good malt backbone combined with an aroma brimming with tantalizing citrus and pine notes. In search of inspiration within, the recipe is sourced from one of Long Trail’s own hop-enthusiast home brewers!

ABV 8.6%

Product Information Time for something special.

www.franziskaner.com

LIMITED AVAILABILITY BEGINNING IN APRIL

LONG TRAIL BREWING CO., BRIDGEWATER CORNERS, VERMONT LONGTRAIL.COM

april/may 2012

41

Beer Law

Liquor Code & Legalities Complex Liquor Code creates legal oddities.

By Senator Chuck McIlhinney (R-Bucks and Montgomery)

In recent months, I have used this space to focus on some of the most pressing issues relating to the sale of alcohol in Pennsylvania, including supermarket beer sales, licensing and packaging laws, and state store privatization. Our state has one of the most complex alcohol regulation laws in the nation, and the staggering number of regulations creates plenty of oddities in the current Liquor Code.

While I look forward to addressing the serious issues facing consumers and businesses in the months to come, this article will explore the lighter side of alcohol laws. In observance of April Fools’ Day, I would like to share some of the most peculiar items the General Assembly has addressed in recent years relating to alcohol sales in the Commonwealth: • State liquor stores were not permitted to be open on a Sunday prior to 2003.

• Consumers could not purchase a case of beer in Pennsylvania on a Sunday until 2005.

• Until 2002, bonds of at least $10,000 could be required for Liquor Control Board members to ensure “faithful performance” to their job duties.

• Prior to 2011, restaurant licensees that were located on a golf course that is bisected by a public thoroughfare were not permitted to store alcohol on the other side of the road.

• Prior to 2002, a liquor license could not be issued at a building with an entrance within 300 feet of an interstate highway exit ramp.

• Before passage of a new law last year, airport restaurants were prohibited from serving alcohol before 11 a.m. on Sundays.

• Prior to 2005, a restaurant or bar could not open on a Sunday unless 30 percent of their sales were food products.

• Currently, novelty and promotional items that are in bars, such as bottle openers, disposable lighters, tee-shirts, etc… must have a wholesale value of $15.00 or less. And advertising banners/signs have a $300 per brand limit for point of sale advertising.

This is by no means a complete list of the peculiarities in the Liquor Code; in fact, covering all of those quirks could likely fill a year’s worth of editions of Philly Beer Scene. These are just a few of the highlights that legislators have addressed in recent years.

For consumers, many of these changes are of particular interest this April Fools’ Day. Without these new laws, April 1 of this year would be a much drier Sunday.

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

42

phillybeerscene.com

april/may 2012

april/may 2012

43

FROM NEWARK TO

PHILADELPHIA: 1 44

PHILLYBEERSCENE.COM phillybeerscene.com

DECEMBER 2011/JANUARY 2012 april/may 2012

15 Years of Success and Consistency at Iron Hill BY FRAN MCLAUGHLIN

K

evin Finn freely admits it started as a hobby. Sparked by a home brew kit he received as a birthday present from his wife, his newfound avocation was little more than an excuse to travel and drink beer. Good beer; full-flavored, hand-crafted lagers and ales.

From left, Iron Hill owners Mark Edelson, Kevin Finn and Kevin Davies at the inauguration of their first Iron Hill Brewery location in Newark, Delaware in 1996.

DECEMBER 2011/JANUARY april/may 2012

2 45

September, 1998: Moving the tanks down Gay Street in West Chester for preparation of opening the second Iron Hill location.

Whether it was a ski trip to Maine or a vacation to the West Coast, getaways inevitably morphed into brew pub tours. And when Finn’s wife backed-up the original present the following year with a trip to the Great American Beer Festival for himself and his home brew bud Mark Edelson, they were hooked. Before long, beer as a hobby became beer as a business.

Joining forces with Delaware restaurateur Kevin Davies, who had his own aspirations to open a brew pub, the trio took their passion to a welcoming public, opening their doors for the first time as Iron Hill Brewery, in Newark, Delaware on November 14, 1996.

Through the years, Iron Hill has enjoyed solid and steady growth, forging a prominent position among local brewers, such as Yards,

“

Dogfish Head and Victory, which were also getting their start about the same time. The now-thriving brew pub chain, named after a Revolutionary War landmark in Delaware, raked in an estimated $40 million dollars in revenue last year alone. More than 750 employees now staff the nine locations dotting the tri-state landscape.

Beer-barren New Jersey hadn’t welcomed a new brew pub in more than a decade before Iron Hill moseyed into Maple Shade in 2009.

It was like dropping a water fountain into a desert. The folks of the Garden State are keeping head brewer Chris LaPierre and his staff hustling as Iron Hill’s number one producer of beer.

When the company rolled its big, shiny brew kettles, fermenters and mash-tuns up Germantown Avenue and settled into its newest

Surely many a craft beer lover got their indoctrination into the world of crafted malt, barely and hops by bellying up to one of the distinctive wooden bars or tables at an Iron Hill Brewery.

3 46

”

PHILLYBEERSCENE.COM phillybeerscene.com

DECEMBER2012 2011/JANUARY 2012 april/may

Top Left: Getting the tanks situated for the opening of their first brewpub Top right: November 14th 1996, Iron Hill Newark’s doors are officially open for business as Mark, Kevin and Kevin celebrate with friends and family.

Bottom Left: The tanks are moved into Iron Hill Media in July of 2000, beginning Bob Barrar’s impressive reign of winning at the GABF. location, Chestnut Hill, it marked the first foray into Philadelphia.

Although it took until January for Iron Hill to drop anchor within the confines of the City of Brotherly Love, the company, its founders and brewers have left an indelible mark on the burgeoning Philly Craft Beer scene over the past 15 years.

Surely many a craft beer lover got their indoctrination into the world of crafted malt, barely and hops by bellying up to one of the distinctive wooden bars or tables at an Iron Hill Brewery.

That was the case for Yards Brewing sales manager Rick Anstotz, who cut his teeth in the industry at Iron Hill, working three years as a server at the company’s North Wales brewery, before taking a position with Yards.

“Iron Hill has always put out some interesting beers and great beers,” said Anstotz. “They’ve always stuck to their guns and they’ve been growing at a great rate. They do a good job with teaching people about beer. They’re always willing to talk to guests, do events. They do a really good job in terms of letting people know about beer that wouldn’t normally necessarily go out of the way to drink craft beer.

I think Iron Hill is a good gateway for people who are looking to go out to eat, have a great meal, and find out that craft beer can be really awesome too.”

Created with beer pairings in mind, the seasonally inspired American fare of soups, salads, sandwiches, brick oven pizzas and entrees are a delectable upscale departure from traditional brew pub grub.

But, the beer is what got the Iron Hill engine started, and is what drives the vehicle to this day.

“In the end, if you make good beer you’re fine,” said Finn, who is a fan of tripels. “Whether you contract brew it, or it comes from Belgium, or if it comes from a big brewery or a little brewery. I think if it’s a quality product – people are becoming much more sophisticated in terms of what they taste. I think it’s all about the product.”

No matter which location you wander into, be it the one on the revitalized waterfront in Wilmington, main street locales in Media, Newark, West Chester, Phoenixville and Chestnut Hill, the store nestled among the high end retail shops of North Wales, the campus setting in Lancaster, or the lone New Jersey location, you can count on the consistency and continuity of Iron Hill’s flagship beer recipes.

The same six standard house beers - Iron Hill Light Lager, Vienna Red Lager, Ironbound Ale, Pig Iron Porter, Raspberry Wheat, and a rotating seasonal Belgian Ale are always on tap. An additional array of seasonal and specialty brews are available at each restaurant, where you will normally find anywhere from 10 to 14 beers flowing at a time.

Today’s house beer list differs slightly from the original opening tap list that greeted the company’s first customers fifteen years ago in Newark. Only the porter has stood the test of time. Gone are the

DECEMBER 2011/JANUARY april/may 2012

4 47

Mark Edelson (maroon sweater) standing proudly with his current crew of brewers and assistant brewers who are at the helm of what is now nine Iron Hill locations! original beers such as the award-winning Lodestone Lager, Radio Wheat, Anvil Ale and a house Amber. The current lineup has been in place for roughly five years.

Said Edelson, “We kind of made these moves based on what we felt the customers want. We wanted a nice palate of flavors and variety with our house beers. We made some subtle moves over the years, but they’ve always seemed to work out.”

Few craft brewers dare dabble in the light beer game. Not sexy enough they’ll say. But for Iron Hill, it’s validation that the company

ale.’ But, we don’t bring other products in so we have to make [a light beer] our self.”

Also, uncommon for craft brewers, is the propensity for brewing lagers, the kryptonite of craft brewers for a variety of logistical reasons. Iron Hill makes it work on a daily basis, brewing two lagers as part of its house beer list.

“We’ve always felt since day one it was important to have a lager available,” said Edelson, noting the schedule difficulties prevalent in brewing lagers on a consistent basis.

Few craft brewers dare dabble in the light beer game…for Iron Hill, it’s validation that the company is willing to listen to the wants of its fan base. is willing to listen to the wants of its fan base and provide them with what they desire.

“It’s what people drink,” Edelson said, of the company’s move from a golden ale to a light lager. “We’re a restaurant. Half the beer sold in America is a light or low calorie beer. So to think the people coming through the door aren’t going to ask for that or want that is crazy. We are a restaurant where 70% of our sales come from food sales. We’re not going to force people… even though in the beginning we were like ‘what are you complaining about we have a golden

48 5

phillybeerscene.com PHILLYBEERSCENE.COM

DECEMBER april/may 2012 2011/JANUARY 2012

Customer satisfaction isn’t the only form of approval that Iron Hill has been striving for and accustomed to receiving. As far as the critics and its peers are concerned, Iron Hill has a great product, boasting a trophy case jammed pack with 35 awards from the prestigious Great American Beer Festival, and another 15 medals from the World Beer Cup. Among the assembled hardware, Iron Hill was named best large brewpub at the GABF in 2005. The moniker World Beer Cup Champion Brewery followed in 2010.

Averaging nearly 1,000-members strong at most of the company’s

OUTLET Full range of self-serve grains, wine kits, bottles and equipment for beginners and experienced brewers alike.

May 5th -“Big Brew for National Homebrew Day” We will be filling two 60 gallon barrels in an all-day homebrew event.

There are only 20 spots open, so stop in or visit our website to purchase your share today!

1447 N. American St., Philadelphia, PA 19122 215.755.4556 • info@barryshomebrew.com Tuesday - Friday 12pm-7pm • Saturday and Sunday 10am-5pm

BarrysHomebrew.com

april/may 2012

49

thriving locations, the mug club, which rewards Iron Hill’s best customers with discounts in addition to a larger pour, is a testament to the Iron Hill’s acceptance by both beer geeks and casual diners alike.

It was these staunch craft beer drinking regulars that the powers to be had in mind when they overhauled their marketing efforts, drifting away from traditional media ad outlets to concentrate mostly on in-house promotions such beer dinners and tastings as well popular segments such as “Belgium Comes to West Chester” and the Iron Brewer contest.

“Going to a fest might help the packaging brewers, but we’re a restaurant,” said Edelson. “A lot of our customers live within seven miles of the restaurant, so we’re better off doing things in house, using a lot less resources than driving two hours to a festival. We’re better off doing things with our existing customers. The cost of getting a new customer in is astronomical compared to doing things for your existing customers and creating loyalty.”

Iron Hill also began bottling and selling reserves of some of its award-winning or specialty crafts, such as anniversary editions, in 2002 with an Old Ale. It has produced an Old Ale every year since.

“It was an opportunity to increase our list of available beers by putting out some beers that people want to see all year round, but we’re not necessarily going to put on draft all year round,” Edelson said.

7 50

PHILLYBEERSCENE.COM phillybeerscene.com

DECEMBER2012 2011/JANUARY 2012 april/may

Like many brew pubs and craft beer havens, you can also get Iron Hill beer to go in a growler. But unless you share a bar stool at the favorite local watering holes of one of Iron Hill’s head brewers, where you might occasionally stumble across an Iron Hill offering, if you want an Iron Hill beer, you need to visit an Iron Hill Brewery.

Save a brief stint in 2004 when, if you looked hard enough, you could find Iron Hill handles on the concourse during the inaugural season of Citizens Bank Park, Iron Hill does not brew for distribution, nor does Finn see that changing any time in the foreseeable future.

“We’re not in that business, we’re in the restaurant business,” said Finn. “Maybe someday. I don’t think it’s something we want to do anytime soon. There are no plans for it. Though, I would never say never.”

E

veryone knows that a great beer combines the right blend of the finest ingredients. The same could be said of an outstanding partnership. Soccer buddies and award-winning home brewers Finn and Edelson’s symbiotic relationship with Davies has been a successful recipe that is pleasing to everyone’s palate. Each brings an integral component to Iron Hill’s success.

Edelson is beer, Davies is food, and Finn is business.

The formula works.

“We don’t butt heads that much, you’d be surprised,” said Finn.

“We still get along very well. We’re still friends. We each have our area of expertise and we respect each other’s knowledge in that. But we also respect each other’s opinions.”

Noting that brew pubs were having a bit more success in the mid90s than microbreweries, which were closing at a higher rate, the trio chose the brew pub route as their business model.

Edelson was the company’s first head brewer, and Finn regularly brewed beer and cleaned tanks while the company was a start-up.

Although, Edelson continues to head up the company’s entire brewing operations, the brewing infrastructure has grown considerably and changed markedly.

Helping Edelson monitor the daily operations is regional brewer, Larry Horwitz. Each location is also staffed by a head and an assistant brewer. These master onsite craftsmen help shape the company’s brewing identity on a daily basis.

Beyond the six house beers, it is the head brewer who has the creative license to stamp their signature on their specific locale, rounding out their respective restaurant’s tap list by brewing innovative, yet tasty beers that will not only satisfy, but will sell.

It’s this individual license to brew that adds to the Iron Hill mystique.

You can get the same great Ironbound Ale, a low-alcohol, medium-bodied American-hopped pale ale, which incidentally is

Iron Hill’s top seller, at any of its nine locations. But if you have a taste for Lambic styles you might want to visit the Media location where head brewer Bob Barrar, who has medaled ten consecutive years at the GABF, shares your affinity for the style. If it’s a good Helles Bock or Maibock you fancy, then amble down to Wilmington where Finn’s brother Brian, heads the brewing. In Newark, the head brewer is Justin Sproul, who wasn’t even old enough to sample the suds when he began with the company as a dishwasher.

Said Finn, whose last stint as a brewer were the two minutes he stirred the mash when the three partners returned to Newark recently to help brew the 15th anniversary Ale, aptly dubbed FE 15: “I think every brewer has their own preferences. And I think every customer base has its own preference. Sometimes they line up and sometimes they don’t. [The beer] can’t be so far out there that it’s going to sit in the tank.”

Iron Hill has no plans to sit idle. Further expansion is in the works.

A central Jersey location, the Main Line, and possibly a migration south into the Baltimore, Washington D.C. area are being bandied about as future opportunities.

“Craft beer is going to be around,” said Finn. “It’s going to continue to grow. It’s like coffee. When people started drinking great coffee they were like ‘how long are they going to do this?’ There’s a Starbucks on every corner now. And even McDonald’s is serving great coffee.

And I think craft beer is the same thing.”

Extensive Beer Menu, With Over 100 Beers Fresh Firkin’s Tapped the 1st Friday of the Month Focus on Craft & International Brews Home of the Perfect Pint Beer To-Go Available WHERE BEAUTIFUL PEOPLE DRINK BEAUTIFUL BEER

4417 Main St. Manayunk, PA 215-482-7242 www.KildaresPub.com

DECEMBER 2011/JANUARY april/may 2012 2012

8 51

By Chef Robert Leggett

OR YEARS, WHEN IT CAME TO FOOD, IT WAS ALL ABOUT WINE.

You had to pair your meals with wine and if you were going to cook with an alcoholic beverage (aside from the typical beer can chicken) you had to cook with wine. But over the past few years, a lot has changed. Beer started becoming the common partner for diners and beer dinners replaced wine dinners as the norm. Even high-end dining establishments turned their attention to beers, giving them a place on the menu, though it may be small at times. A love affair has formed over beer and food. Maybe it’s the approachability of a fine glass of beer or the fact that a world-class bottle of beer is far cheaper than even a midlevel class bottle of wine, or maybe it’s just that beer has versatility like no other beverage. With such a wide range of styles and flavors, there are beers to complement any dish. Beer has come a long way 52

phillybeerscene.com

april/may 2012

from the days of typical grains, hops, yeast and water and has moved into a different world of flavor diversity, as brewers constantly plug away at new ways to formulate a recipe and include ingredients previously unheard of. With this new affection for beer pairing, it’s only fitting that using beer as an integral ingredient in food receives a more serious look. As wonderful as it is alone or as a paired companion to meals, it can be taken to new levels as a part of the dish.

No, cooking with beer is not a new concept. Many, bars, restaurants, and household cooks have been doing it for years. It is something, however, that does deserve a further look. With that said, we enlisted the talent and ingenuity of Chef Robert Leggett, of Rembrandt’s, to look deeper into the process of cooking with this divine beverage. These different approaches and techniques to cooking with beer are sure liven up the kitchens of any beer lover.

RAW BEER

T

he beer is not necessarily raw, but in its rawest form as in straight from the bottle to the plate. The flavor of beer will come through strongest when it’s served fresh from the tap or bottle. This may seem like a strange technique, as it’s mostly unheard of, but it’s also one of the most satisfying on the palate.

The basis behind this is to grab the true upfront flavors of the beer and pair them with like flavors.

For instance, think foods that need to be rehydrated or that do not need to be cooked or heated prior to serving. Wasabi powder with just water added to it makes a great spicy green paste to complement even the most diverse of sushi rolls. Take the water out of it and replace with a crisp lager and you have a whole new take on this horseradish-type Asian delight. Though not the best of available lagers, a can of Sapporo is a great fit to keep with the Asian theme, but local favorites such as Stoudt’s Gold or Victory Lager would be the perfect complement to create a new wasabi like none found in any Japanese bistro.

Another perfect “raw” use of beer is a dressing. The simplicity and earthiness of a salad can be revived with the simple addition of a beer dressing. Find what ingredients would go best with your salad and then pair those with a beer. For instance, black pepper and bacon are an ideal complement to a typical bibb lettuce salad.

Thus, a dressing made of Furthermore Knot Stock blended with rendered bacon fat and a splash of black pepper to bring out the peppercorn in the pale ale will open your eyes to the wonders of practically pouring your beer right atop your favorite dish.

RECIPES: KNOT STOCK BACON FAT DRESSING 1.5 cup apple cider vinegar 1tbsp. Dijon smooth 7 garlic cloves 2tbsp. fish sauce 2tsp. ground black pepper 4oz. Knot Stock 1 egg yolk 1tsp. elderflower syrup

• Combine all of the above ingredients in a blender.

• Turn on low and slowly add: - 1/2 cup extra virgin olive oil (EVO) - 2cups hot, smoked bacon fat (heat up before gathering ingredients to save time) • Salt to taste

R

OBERT LEGGETT (pictured left) is the head chef/ partner at Rembrandt’s in the Fairmount district of Philadelphia. Prior to his current position, he spent many years as the head chef at various respected restaurants in Philadelphia and Florida. All of the recipes in this article are his own. As a chef who is equally passionate about beer as he is food, the two have become a natural pairing for him, as most all of his menu items incorporate this fine beverage.

WASABI POTATO SOUP 10 large Yukon gold potatoes, peeled and sliced 1/2 inch thick 2cups sliced garlic 2cups minced Spanish onion 2cups chopped leeks, green and white ends 1qt. half and half 1cup wasabi powder bloomed with 1/2 cup Stoudt’s Gold Lager.

(Mix together to form a paste, then wrap tightly for at least 10 minutes. Do this before preparing the soup.)

3 12oz. bottles of Stoudt’s Gold Lager (minus 1/2 cup for wasabi) 2cups heavy cream 3tbsp. elderflower syrup 6oz. butter 3oz. EVO

• Sweat your onions, garlic and leeks in the EVO within a 4 gallon pot until extremely fragrant and translucent. Up to 10 minutes at low heat.

• Turn off the heat. Add the half and half and beer, then stir to ensure none of the ingredients are sticking to the pot.

• Add all of your potatoes and enough water to make up the difference in coverage for the potatoes.

• With the heat on low, bring to a simmer to prevent scorching, never boiling.

• Once the potatoes are tender, strain the potatoes, garlic etc., but keep your cooking liquid.

• In a food processor or blender, in small batches, fill halfway with your potatoes and enough of your liquid to cover, and then puree.

• In small doses, add your cold butter and cold cream. This will ensure emulsification of your soup.

• Add the wasabi in small amounts, to your taste. Repeat until all of your ingredients are gone. Then add salt to taste along with your elderflower syrup. You can also garnish with a drizzle of sweet soy sauce, fresh crispy shallots and scallions.

april/may 2012

53

BEER AS A STOCK (BEER STOCKS)

S

imilar to using beer in the “raw” but with a little heat added. Beer is an extremely flavorful, complex beverage and revolving a dish around those flavors can be enough to even keep wine drinkers happy. Instead of using beer “raw,” using beer as the base ingredient is more along the lines of using beer as a replacement to stock. Cuisines of all types use various stocks derived of different meats and vegetables to flavor and form a foundation for their dish. Take soup for example. Soup is basically a large pot of stock filled with an assortment of complementing ingredients whether it is vegetables, pieces of meat or pasta.

Why not make the stock be beer instead? Why not make an onion soup out of an assertive IPA such as Stone Arrogant Bastard and fill

it with braised short rib and onions and top with a cheese that all perfectly complements the beer? You may get a bit of a buzz if you eat too much, but despite the entire foundation of the dish being beer, you’d be shocked at the palatability and depths of flavor that would rival any onion soup.

Another way to use beer as the base is a traditional demi-glace; although untraditional in that it’s vegetarian and completely made of alcohol in its finest forms. An equal portion of a rich, dark beer such as Yards George Washington’s Tavern Porter and a reasonable, if not cheap, red wine will make as fine a demi-glace as you could ask for. Not only is it vegetarian, it’s also much simpler and quicker than your traditional demi.

SERVING For each of your soups, sauté until crispy, 3oz. short rib and 3oz. Porter braised onions (see recipe under “Beer Braises”). Add 6oz. of the Arrogant broth, bring to a boil, with a pinch of fresh scallion and fresh pepper.

Place the soup in your crock; here at Rembrandt’s we use cast iron pots to ensure there will be no cracking. Top with a thin slice of toasted baguette and Lancaster gruyere cheese.

Place under a broiler until richly browned and serve. Then watch the amazement on your friends’ faces.

RECIPES: ARROGANT ONION SOUP 10lbs. boneless beef short rib. Rinse, pat dry and salt generously. Overnight uncovered.

2cups minced onions 2cups sliced garlic 3each sprigs, rosemary, thyme, oregano 6e. fresh bay leaves 1tsp. toasted Allspice 1tsp. toasted black pepper 1tsp. toasted star anise

• Sear short ribs in a roasting pan on medium high heat; sear all sides almost to the point of burning, deep rich in color.

• Remove the ribs and turn the flame off.

• Add onions, garlic and spices, work into the residual beef fat, and turn the flame back on at a low setting.

54

phillybeerscene.com

april/may 2012

• Sweat the ingredients until extremely fragrant.

• Then add 2 bombers of Arrogant Bastard & 6 each Yards George Washington’s Tavern Porter along with 2 tbsp. light brown sugar & 1/4 cup Barleywine demi-glace (see recipe to the right) to the pan.

• Place the ribs into the liquid and bring to a gentle simmer.

• Then add the herbs, cover-and place into the oven at 300° for 3 hours, until tender.

• Refrigerate overnight, in their liquid.

• Remove the ribs and the fat from your braise. Remove excess fat from the ribs and slice them against the grain. Reserve.

• Take your strained liquid and add the following: 1 tbsp. mushroom infused soy sauce and Worcestershire sauce, and salt if needed.

GEORGE WASHINGTON’S TAVERN PORTER BARLEY WINE DEMI-GLACE 10 litres red wine 12ea. Tavern Porter 3oz. each, black peppercorn, star anise, Allspice seeds–toasted until fragrant 3oz. dried porcini mushroom–toasted until fragrant 1tbsp. mushroom soy, after reduced Salt to taste, after reduction

• Combine all of your ingredients in a stainless pot, with plenty of extra room for possible boil over.

• Bring to a boil and reduce to a simmer, reducing your liquid to a glace. *Optionally add veal or other meat stock and butter to flavor if preferred

RECIPES: BRAISED LAMB SHOULDER RAGOUT 1 bone-in Jamison lamb shoulder, rinsed, pat dry, and seasoned heavily with salt, rest overnight; approximately 5 hours.

2cups garlic, sliced 4cups Spanish onion, minced 6each Sly Fox Gang Aft Agley 1/4 cup barleywine demi Sprigs each, rosemary, thyme, oregano 1tbsp. 5 spice

BEER BRAISES

B

eer braises are a more traditional and common method of cooking with beer, but is one that can really bring out the flavors of your favorite cut of meat. The perfect complement to your malty beers, braising is best suited for your scotch ales and reds. Short ribs braised for hours in Sly Fox Gang Aft Agley Scotch Ale or Oskar Blues Old Chub will not only help breakdown proteins but add a depth of flavor that your ordinary stock could not.

Braising onions in beer is a simple way to add a roasted maltiness to the natural sweetness of the onion. Robust porters are ideal.

Together the braised short ribs and caramelized onions make the perfect components for an Arrogant Onion Soup (see “Beer as a Stock.”)

Lamb on its own is one of the most naturally flavorful meats readily available. Fantastic with just a touch of seasoning, but a quick sear followed by a more lengthy beer braise will bring it to mind-blowing levels of flavor. The basic, maltiness of a red ale is an ideal braise for the lamb, which is the perfect component for gnocchi topped with a ragout that’ll make your mouth water just thinking about it.

• Sear the hell out of the shoulder, to the almost burning point, on all sides in a braising pan.

• Remove the lamb from the pan, turn off your heat and add garlic and onions, stirring quickly to prevent color.

• Turn heat back on, still stirring, and add the 5 spice.

• Once fragrant and onion is translucent, add your beer, herbs, demi and return the shoulder to the pan.

• Bring to a simmer, cover tightly and braise in the oven at 300° until tender (about 3.5 hours) • Once finished, let the lamb rest overnight in the braise liquid.

• The next day, remove the fat from the jelly and the lamb from the pan.

• Shred the lamb in long strands, like pulled pork, and remove any excess fat and cartilage.

• Re-combine the cleaned shredded lamb with the beer jelly.

PORTER BRAISED ONIONS 8 Spanish onions, julienned with the grain of the onion 1e. George Washington’s Tavern Porter 4oz. butter 4oz. EVO 1tbsp. dark brown sugar

• Bring a roasting pan or large sauté pan to mid-high heat.

• Pour in the EVO and butter. When the butter has completely melted and starts to brown, immediately add your onions, cook them down until caramelized and brown.

• Add 1tbsp. brown sugar and your Tavern Porter to deglaze your pan.

• Turn the heat to low and continue to cook the onions until all excess liquid has been removed. The onions at this point should have the appearance of almost melted.

• Add salt to taste.

• Stir constantly from beginning to end to ensure even cooking and to prevent burning.

april/may 2012

55

BEER DESSERTS

W

(BEER BRAISES CONT”D)

GNOCCHI

3 lbs. cooked potatoes, baked, skin removed, food milled fine while still hot 2 cups flour, added to the milled potatoes with the whisked egg yolk

hen it comes to pairing beer with food, usually the hardest and most limited of pairings is the dessert portion of the meal. Many times, the sweetness and richness of a dessert will overpower many styles of beer. Beer, however, can be used in the simplest of ways to create desserts both savory and sweet that bring out the flavors of the beer more than any dish.

On the savory end, no oven needed goat cheesecake prepared with a cider from Revolution or Jack’s or a local fruit beer such as Dogfish Head Tweason’ale is a dish even beer lovers who hate dessert will anxiously await throughout the meal. Drizzled with a simple reduction of fresh raspberries cooked down in a bath of Sly Fox Black Raspberry Reserve, makes this cake a dessert layered in beer and brings their pairing opportunities to unheard of levels for a dessert (no barleywine or imperial stout needed here).

On the sweet end, being that no dessert is truly complete without the mention of chocolate, is a tiramisu that tastes like a spoonful of chocolate stout. Simply whisking Young’s Chocolate Stout with egg and a bit of sugar and then folding into freshly whipped cream, is a basic technique even an amateur can handle to impress their geekiest of beer buddies.

1 egg yolk Salt to taste

RECIPES:

• Combine all ingredients, gently through your fingertips to aerate the gnocchi, making them fluffy, then kneed into a dough, no longer than 3 minutes–or it will become too starchy, by folds.

• Cut into 5oz. sections and roll out into 1/2 inch wide “tubes,” then chop by the 1/2 inch and lace into a pan with a generous amount of flour. Make into tubular squares.

• Place the gnocchi in heavily salted boiling water until at least 5 of them float. I personally like crisping up the gnocchi in a cast iron pan before adding the ragout.

For each portion, in a sauté pan: - Take 5oz. of your recombined lamb ragout - 2oz. of your own tomato sauce - 1knob of butter - Heat until simmering gently - Add 4oz. crispy gnocchi - Toss well - Add a pinch of minced mint, parsley - Fresh pepper - 1oz. EVO - Toss again, place in your serving dish. Top with fresh parmesan and turn off your heat.

56

phillybeerscene.com

april/may 2012

DOGFISH TWEASON GOAT CHEESECAKE 6oz. Tweason’ale 2lbs. Dove Song Dairy roasted fig goat cheese 6 yolks 6oz. sugar 2tbsp. gelatin Salt 1cup heavy cream

• Combine the yolks and sugar over a double boil, whisk until extremely thick, like a sabayon, then whisk in the goat cheese–chill in the fridge.

• Whip cream to stiff peaks, refrigerate.

• Bloom gelatin in the Dogfish, about 10 minutes, then dissolve over a very low heat.

• Whisk gelatin into chilled goat cheese mix, the gently fold in the whipped cream, pour into a 9inch spring form pan lined with parchment paper.

• Chill at least 3 hours, slice and serve

EXPERIMENTATION

E

CHOCOLATE STOUT TIRAMISU 2lb. Mascarpone cheese, room temperature 12oz. sugar 12 yolks 1.5 cup chocolate stout (Rogue, Brooklyn, or Young’s, for example) 6oz. 64% bitter chocolate 24 Ladyfingers 8oz. espresso or strong coffee

xperimentation isn’t a category per-say, but when you look at beer as a whole, especially on the American front, experimentation is the forefront for coming up with new recipes. Brewers are constantly trying to one-up each other as they create new, unique and previously unconsidered beer styles. The days of traditional lagers and the excitement over a classic dry stout have taken a back seat to this new movement of what could be considered fun and creative beer. So with beer being based off creativity and having a strong experimental basis, it only makes sense to have fun with your cooking and experiment with beer. Why not try something you never thought would work? Not to say you should pour a bottle of beer into a pot of Grandma’s Sunday gravy, but you should take risks. You never really know if something is going to work until you try it.

In honor of this method, Chef Robert experimented on something new to share and the result could be the best dish here. The experiment: giving the pastrami treatment to a freshly ground burger. Using a brine consisting of Arcadia Sky High Rye to treat the burgers for a couple days before lightly smoking them and finally finishing them off on the grill, one of the finest burgers and beer infused dishes was created. A dish that encourages experimentation before any other technique.

1qt. cream

RECIPE:

1 hotel pan

PASTRAMI BURGER

• Over a double boil, combine the yolks, sugar and 1/2 cup of chocolate stout.

• Whisk until very thick, like yolks for hollandaise.

• 165° at least, then add your chocolate whisking quickly until dissolved completely, place in the fridge to chill.

• In the remaining cup of stout, scoop 1 tbsp. gelatin into the beer.

• Bloom the gel then place over an extremely low heat to dissolve, then whip your cream to stiff peaks, also refrigerate.

• Once everything has chilled, gently combine gel mix by whisking into the chocolate base, then whisk in the Mascarpone, followed by folding in the whipped cream.

• Dip the Ladyfingers quickly, into the espresso, lining the bottom of your pan snugly.

• Pour mixture over the Ladyfingers and refrigerate overnight.

• Serve topped with cocoa powder.

4oz. pickling spice 3oz. sliced garlic 1tbsp. honey 1.5oz. pink curing salt 1cup salt 1cup sugar 1/2cup brown sugar 4 cups Arcadia Sky High Rye

• Combine the garlic and spice, toast until fragrant in a non-reactive pan.

• Add the remaining ingredients.

• Bring to a simmer and chill until at least 40°.

• Add (12) 7oz. tightly packed burger patties, vertically, in the brine.

• Rotate every 12 hours for 2 days.

• Remove the burgers from the brine, rinse and pat dry, removing any spice attached to the burgers.

• In a spice grinder, grind 1/2 cup toasted coriander seeds and 1/2 cup peppercorns to a fine powder, generously rub the brined burgers, and smoke with hickory for 1 hour at 170°.

• Grill immediately following to medium (130° internal).

• Place on extremely fresh marble rye with melted Lancaster baby Swiss, kraut, and your own version of Russian dressing, and watch the foodgasms begin!

april/may 2012

57

D A I LY C R A F T B E E R & F O O D S P E C IALS

Not Just A Beer Store,

A Beer Destination!

SPECIALIZED 1/6 KEG SELECTION

16

ROTATING CRAFT BEERS

2 90 FARE INNOVATIVE

PUB

OVER

HAND BOTTLES PUMPS

OPEN 7 DAYS A WEEK

Mon-Thu 9-9 • Fri & Sat 9-10 • Sun 11-6 310 E. Lincoln Highway, Exton PA 19341 610-363-7020 www.extonbeverage.com

120 Market St. Philadelphia • 215-925-7691 philadelphiabarandrestaurant.com

happy hour monday - friday 5-7 pm 1/2 priced drafts & tapas menu

OUTDOOR SEATING OPEN brunch sat & sun 10:30am - 3pm 17 rotation craft beer drafts & 150 bottles!

April 1st- 4th Anniversary Party April 9th- Phillies Opening Day with Yards Brewing Company April (Date TBA)- Gypsy Night May 10th- Ommegang Goes to the Opera June 1st-10th- Philly Beer Week - A beer event every night!

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

215-339-0855

1148 - 1150 South 11th street - Philadelphia, Pa 19147 58

phillybeerscene.com

april/may 2012

RAISE GLASS.

HANDCRAFTED BEERS NEW AMER1CAN CU1S1NE W1NES AND SP1R1TS

CONSUME.

SMILE.

REPEAT. 1RON H1LL BREWERY & RESTAURANT CHESTNUT H1LL 8400 GERMANTOWN AVENUE * PH1LADELPH1A * 19118 * 215 948.5600

WEST CHESTER MED1A NORTH WALES PHOEN1XV1LLE LANCASTER MAPLE SHADE W1LM1NGTON NEWARK, DE WWW.1RONH1LLBREWERY.COM

CAFE

OPEN 7 DAYS A WEEK Mon - Sat 11-11 & Sunday 11-10

1837 East Passyunk Avenue Philadelphia, PA. 19148

EVENTS

Of course, enjoying truly superb beer comes naturally and requires no instruction.

10% OFF MIXED SIX PACKS

Join us to savor our fine selection

GIFT CERTIFICATES & BASKETS

of over 50 domestic and

HAPPY HOUR M-F: 5P-7P

international beers and ciders.

Quizzo and Game Night2nd Wednesday 7p-10pm (Prizes: Beer & Gift Cards) Bring your own Game, we’ll have games too! Next up: April 11th and May 9th

Saturday, April 28th Flavors of the Avenue: 12pm-4pm We will be hosting our own After-Party...

Like us on Facebook for updated info!

Saturday, April 14th Troegs Brewing Company Beer Sampling: 6-8pm

Thursday, May 17th Brooklyn Brewery Tap Takeover 7pm-9pm

Saturday, April 21st Long Trail Tap Takeover 7pm-9pm $15 Keep the Pint Night Unlimited refills and you keep the glass

Saturday, May 19th Kona Tap Takeover 7pm-9pm $15 Keep the Pint Night Unlimited refills and you keep the glass

2 1 5 - 5 5 1 - 5 5 5 1 • b o t t l e s h o p b e e r. c o m

Open 11:00am ~ midnight

Closed Tuesday 1383 North Chatham Road West Marlborough, Pennsylvania 19320

610.383.0600 thewhiptavern.com

Best English Pub

april/may 2012

59

e honest. Somewhere inside, you feel differently about companies who contract brew through other breweries. You have visions of a massive assembly line, filling beer-flavored water into bottles or cans to be shipped all over the country to unsophisticated drinkers. “Only big brands need to contract brew,” or “contractually brewed beers are INFERIOR to beers brewed in-house,” are common anecdotes heard throughout the craft community. However, this is simply not the case. >>>

60 1

phillybeerscene.com PHILLYBEERSCENE.COM

DECEMBER april/may 2012 2011/JANUARY 2012

DECEMBER 2011/JANUARY april/may 2012

61 2

In certain circles, contractually brewed beers have historically been viewed as substandard to their “hand-crafted” counterparts.

Breweries who have undertaken such endeavors have, on occasion, been scorned by drinkers and experienced damage to their brand image. A perception of inferior quality and disingenuous marketing remains in the close-knit, and predominantly social, craft beer community.

of problems. More and more, breweries are struggling to keep up with demand, causing them to both lose revenue and create product shortages in the marketplace. These scenarios neither benefit the brewery, nor the consumer. In these instances, a brewery has two decisions to make; raise capital or increase debt to finance a capacity expansion, or outsource production to another brewery with excess capacity.

Each scenario presents problems. In-case you haven’t noticed, obtaining credit or raising capital has become very difficult in the past three years. Breweries are reluctant to give up equity which comes with sourcing outside funds, and more often, do not have the sufficient capital structure to qualify for debt financing (if you can even get someone to lend you the money). Brewery equipment is made of high-grade stainless steel (copper if you’re lucky and can afford it), and can cost tens-of-thousands-of-dollars for even relatively small components. Brew house expansions can easily run in excess of several millions of dollars, and for a microbrewery that’s a HUGE obstacle.

If a brewery cannot afford to expand (space/capital limitations), their only option to meet their demand is to outsource production to another brewery. This is where drinkers start to become uncomfortable. A lot of people choose to drink one brand over another for several reasons. First, people like to support their local brewery.

If they find out that their “local” beer isn’t really produced locally, drinkers feel betrayed and lied to by the company. Second, some drinkers like being the “first” ones to discover the next great microbrew. They love bragging to their friends about this great beer from some faraway place that they “discovered,” when in reality that product was possibly made regionally at a contract brewery. This can lead to a massive backlash against that brand, by the very people the brewery hopes to capture as drinkers. And finally, and most importantly, irrespective of brand category, price is still the top driver of craft sales (price = perceived quality x demand). In order for breweries that ship beer across the country, as well as internationally, to price their products competitively, it becomes a necessity to brew at various locations around the country to save on shipping costs and to preserve the freshness of the product.

Even if after all of the aforementioned information you still are skeptical about the relationship between craft beer and contract

Whatever preexisting bias there might have been around contract brewing, customers are beginning to accept that contract brewing is here to stay in the craft segment.

As we enter into another year of exceptional growth in the craft beer segment, we have seen massive brew house and capacity expansions by local favorites, Tröegs, Sly Fox, Victory and Weyerbacher.

All over the country, breweries are rapidly expanding their capacity to meet the flood of demand from newly converted macro-drinkers.

However, for many breweries, this rapid growth causes its fair share

3 62

PHILLYBEERSCENE.COM phillybeerscene.com

DECEMBER 2011/JANUARY 2012 april/may 2012

breweries, I give you Jim Koch. When the Boston Beer Company was founded, Jim Koch took his recipe to breweries around the country that were accustomed to making bland, American Ales and Lagers, and created a brand which changed craft beer forever.

Jim Koch was a pioneer and all of the craft breweries in this country would not be where they are today if it wasn’t for him.

And while the Boston Beer Company now owns breweries around the country (even here in PA), a percentage of their beer is still produced at contract breweries.

If you think the previous example reinforces the notion that only big breweries contract, you would be surprised to learn that a lot of our local favorites either currently, or have in the past, contract brewed their beers. Lancaster Brewing Company (LBC), brewers of Hop Hog, Milk Stout and their 2011 World Beer Championship Gold Medal Winning Rumspringa Golden Bock (cans of which are contract brewed by the way), has a long history of contract brewing.

Bill Moore, brewmaster at LBC, has experience with contract brewing, both from the defunct Independence Brewing Company and now with Lancaster. Lancaster Brewing Company works with The Lion Brewery in Wilkes-Barre, PA to brew some of their most popular products. “Originally, we started brewing and packaging everything in-house,” says Moore. “However, when demand grew, we couldn’t keep up.”

When LBC started to run out of capacity, they decided their best course of action was to contract some of their famous Hop Hog through The Lion. “We started by contract brewing Hop Hog and then expanded to other styles from there,” explains Moore.

“Over time, we’ve expanded into canning our beers as well as offering bottles. The flexibility at the Lion allowed us to do that.” However, one thing was most important to LBC and Moore: quality. “We wanted to make sure that the beer was still of the same quality as if it was brewed at LBC. We have a brewing consultant on-hand every time we brew. Thankfully, our friends at The Lion have done a great job for us.”

Another local brewery who has also worked with The Lion is Philly’s own, Yards Brewing Company. Famous for their Brawler, Philadelphia Pale Ale and many others, Yards obtained the services of The Lion while moving into their current location. “It made complete sense for us at the time,” says Tom Kehoe, owner of Yards.

“While we were moving locations, we needed to keep beer flowing so we didn’t lose our placements in the market.”

However, for Kehoe, he did have concerns about how the contracting operation would work. “When you brew at another brewery, you’re at the mercy of their system and setup. Sometimes they have

horizontal fermentation tanks, use different yeast, or fully pasteurize their beers, which can all have an effect on the flavor.” Kehoe was able to mitigate some of those concerns by using his own yeast in his contract brews and using a lighter pasteurization to preserve the flavors in his beer.

Kehoe says it’s essential to keep the customer informed. “It all depends on how you market it. You cannot mislead people and make a ‘local’ brew in a faraway place without telling them.”

The main thing for Kehoe was being honest with his consumers.

“We told everyone what we were doing and what to expect. We didn’t want to keep it a secret.”

Rosemarie Certo, owner of Dock Street Brewing Company, also shared her experiences with contract brewing when Dock Street was first founded in the 1980s. “We started in 1985, a year before Sam Adams. At that time the craft movement was non-existent,” says Certo. “After speaking with Jim Koch who was contracting at FX

DECEMBER 2011/JANUARY 2012 april/may 2012

4 63

After speaking with the individuals highlighted in this article, as well as others in the industry, here are some advantages and disadvantages of contract brewing.

ADVANTAGES 1. INCREASED BREWING CAPACITY While this is a no-brainer, it is probably the most cited reason why breweries contract.

Due to either financial or physical constraints, this remains the fastest and easiest way for new and established breweries to grow.

2. ACCESS TO BETTER/CHEAPER EQUIPMENT/INGREDIENTS Most contract established contract breweries have invested in new state-of-the-art equipment, such as larger and more efficient bottling lines (or now, canning lines), as well as offer cheaper rates on malt and hops, due to their buying scale. This enables companies to expand into additional packages, as well as saves them money per-pound on malt and hops.

3. ACCESS TO NEW MARKETS Contract brewing in different regions of the country allows a brewery to expand into new territories, while saving on shipping and storage costs. This issue has been brought to light recently with Sierra Nevada Brewing Company announcing the construction of an East Coast location. Moreover, many macro and microbreweries use regional contracting as a way to ensure fresh beer to various “local” markets.

DISADVANTAGES 1. CONTROL Contract brewing by definition reduces the amount of control over the brewing process that the brewery has over their products. This reason is cited as the greatest disadvantage of contract brewing. Most brewers like to have absolute control over the product from the time when the brewing process starts, to when the final product is packaged and delivered. Contract brewing removes the brewer from physical and psychological control of the liquid as it moves through the production process.

2. PRODUCTION CONSTRAINTS When you contract brew at another facility, you are at the mercy of their brewing process. Therefore, adjustments may need to be made regarding yeast, fermentation time, and pasteurization. Furthermore, scheduling at a contract brewery must be done well in advance of the actual brew-day. This eliminates the flexibility that a craft brewery has to swap styles based on demand.

3. STIGMA Finally, there remains a stigma in the craft community regarding contract brewing. Companies are hesitant to begin to contract due to their fear that their loyal customers may revolt against their brand, and some potential customers may not even try their productions.

5 64

PHILLYBEERSCENE.COM

DECEMBER 2011/JANUARY 2012

phillybeerscene.com

april/may 2012

Matt in Utica, NY, we thought we’d move production up there.” That move seemed to have worked for Dock Street. By contract brewing, Dock Street was able to grow large enough to be acquired in the mid-1990s.

Having recently re-purchased the business, Certo doesn’t understand the backlash against contract breweries and contractually brewed brands. “Contract packing is prevalent in every industry. Even ice cream is contracted!”

Certo exclaims. “Most large craft breweries are automated anyway, so most of the work is done by a machine. That’s no different than if that beer was brewed at a contract brewery.”

As you can see, contract brewing is not just for the Pabst’s of the world, but for some of our local favorites as well. Moreover, contract brewing is growing by leaps and bounds all over the country. On the eastern seaboard, most contract breweries are at capacity, and new breweries are being built to keep up with the growing demand.

Whatever preexisting bias there might have been around contract brewing, customers are beginning to accept that contract brewing is here to stay in the craft segment.

Moreover, in 2012, we’re likely to see more and more brands in the Philadelphia market who are contract brewed all over the country. The most important thing if you’re a brewery that is contracting is to be honest with your customers. Craft beer drinkers are smart people. They like to do research into new breweries, and self-identify with the story of how that new brewery started. You CANNOT market your way through the craft segment. This fallacy is sure to doom anyone who is attempting a startup beer company and chooses to contract brew.

While once being viewed as an insurmountable stigma, contract brewing in the craft segment continues to grow. It has proven to be a cost-effective, yet high-quality way to expand capacity or start a new brewery.

Do your homework. You might find that your favorite craft beer is contract brewed.

Would that change your feelings about that brand? I sure hope not.

VOTE NOW

FOR YOUR FAVORITES OF THE BEER SCENE

WINNERS WILL BE ANNOUNCED MAY 22ND AT THE AWARD SHOW hosted by joe gunn VOTE & GET YOUR TICKETS NOW AT

BEERSCENEAWARDS.COM april/may 2012

65

Bar & Restaurant Review 66

Prohibition Taproom A comfortable neighborhood bar to celebrate drinking legally. By Mat Falco It’s easy to get overlooked in a city flooded with exceptional beer bars; especially if you are hidden in that gray area between Broad Street and Northern Liberties, just north of China Town and technically considered Center City (though no one actually considers it Center City). This area is slowly raising its game though, and pushing towards becoming quite the destination. With the likes of Alla Spina (a new Marc Vetri establishment), Llama Tooth and Trestle Inn opening their doors within the past year, things are moving in the right direction. Before this, the path was paved by The Institute and soon followed

by Prohibition Taproom, who’s making the best of the growing neighborhood and steadily becoming a face in the beer community.

Located on 13th Street between Callowhill and Spring Garden, it’s easy to miss Prohibition Taproom, but thanks to a well-chosen beer list, quality food, and unique events in a comfortable drinking environment, they are more than doing their part in developing this area of Philadelphia.

With their old fashioned jukebox, unique, camel-shaped bar and throwback type feel, people are making their way

phillybeerscene.com

april/may 2012

to North 13th Street in search of a night out. Beer is definitely the focus here, but they keep things on the more minimal side. The draft list only consists of eight lines and a hand-pump, but as with most things, quality will usually show up quantity. With only eight lines, the taps are constantly rotating, so you have to come back often to get a chance at trying everything. Their hand-pump usually has Hoppy Lil’ Hudson tapped, which is their collaboration with Yards. Plus, if there are not enough drafts for you, there is a large bottle list with plenty of options to quench your thirsting desires.

On the food side of things, it’s a lot like the beer program; the menu is small with just a handful of sandwiches and salads to go with a few appetizers and desserts. They do have a specials board usually containing about a half-dozen items including their daily grilled cheese offering. Dishes such as a smoked duck salad, mac and cheese, and the fried green beans are perfect for grubbing at the bar.

Need more of a reason to venture into this up-andcoming neighborhood? How about one of their regular events like firkin tappings and Sunday’s BYOV? That stands for Bring Your Own Vinyl. You bring in a few records, play a DJ of sorts and you are rewarded with 20% off your tab. Not a bad deal for getting to listen to the music you love. Make the trip up soon, as the way this neighborhood is going, grabbing a seat at the bar will be a lot more competitive. Prohibition Taproom is located at 501 N. 13th Street, Philadelphia, PA 19123.

A Full Afternoon Of Tasting And Fun! Phoenix Sport Club Feasterville, PA 19053 Saturday, May 19, 2012 1-5pm

TM

NJ’s Newest Craft Beer Destination

90 Hadden Ave, Westmont New Jersey www.kegnkitchen.com www.facebook.com/kegnkitchen

Lifes Too Short To Drink Bad Beer Break Free To Good Craft Beer

Mari’s 6 Pac•N•Mor Area’s Largest Selection of Craft/Micro/Imports Over 1,000 Different Brews in Stock Six Rotating Craft Taps Mix-A-Six • Get 20% Off 835-8 Hiester’s Lane • Reading • 610 750-6430 Sun-Wed Open 11am-Midnight • Thur-Sat Open 11am-1am

®

Over 70 Fine Craft Beers Home Brewers Wine Tasting By Bucks County Wine Trail Live Bands And Other Entertainment Great Food Available From Local Restaurants Conveniently Located In Beautiful Bucks County Just Minutes From Pa Route 1, I-95 and PA Turnpike A Full Afternoon Of Tasting And Fun For Complete Information And Tickets

www.HamptonBrewFest.com april/may 2012

67

Beer Bar Taqueria Imagine Aztec goddess of alcohol, Mayahuel, and the Greek god of revelry, Dionysus reproducing.

Now picture that baby frolicking through hills filled with beautiful women, margarita streams, and trees whose fruit are the world’s greatest nachos. The Phillies make the playoffs every year of his life.

This is Jose Pistola’s.

Tuesday Night Funk Series

Every Tuesday night the Funk is Free!

All craft beer cans are 4 bucks and A buck off anything Allagash 4-3-12 - The Rob Tait Band 4-10-2012 - Ziegler 4-17-12 - The Joe Anderson Group

Philly Beer Week Lineup

6-1-2012 at 11:30am Meet the Brewer lunch with Weyerbacher 6-2-2012 at 10:00 Ludachrismas II DJ Danophonics Revenge 6-3-2012 at 10:30am A Live Curtis Mayfield Tribute Brunch - as many funks and sours as we can grab 6-4-2012 at 11:30am Lunch with Yards Brewing - Firkin 6-4-2012 at 7-10 The 5th Extreme Homebrew Challenge with Home Sweet Homebrew and Dogfishhead Brewery 6-5-2012 - 11:30am Lunch with Founders 2011 & 2012 KBS, Also CBS, Blushing Monk, And Better Half 6-5-2012 from 6 - 9 Swappin’ Tacos with Stillwater and Brewer Brian Strumke 6-6-2012 at 11:30am Lunch with Lefthand and Dan Conway - Firkin 6-6-2012 from 7 till whenever - Meet The Friedlands - A Tribute To Philadelphia’s 1st Family of Beer - Featuring members of “Splintered Sunlight” 6-7-2012 at 11:30am - Lunch with Jolly Pumpkin 6-8-2012 at 11:30am - Meet The Brewer Lunch with Hill Farmstead LATE NIGHT WITH JOE GUNN 6-4 through 6-7 at 11:35pm for additional events and details go to phillybeerweek.org

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

68

phillybeerscene.com

april/may 2012

BEER HEAVEN B H

The Craft Beer Store

OVER 850

DIFFERENT BEERS - Imports and Craft - Single Bottles - Mix and Match 6-packs - 13 Coolers of craft beer - Six Packs 1100 S. Columbus Blvd #23, Philadelphia, PA 19147

follow us @BeerHeavenPHL find us on facebook

Side Bar continues to solidify West Chester’s scene. By Mat Falco Nestled on Gay Street in downtown West Chester, craft beer has found a home. In a town where Iron Hill has been developing craft beer culture for many years, Side Bar has opened its doors to welcome in a blossoming beer culture. Located literally steps away from Iron Hill, these two places have created quite the destination for beer lovers; wonderfully hand crafted, brewed on premise beers at Iron Hill and an outstanding selection, of well-chosen craft beers from around the world at Side Bar. Along with other nearby stops such as Ram’s Head, West Chester has become a destination for some Philly-like bar hopping.

With twenty-two taps and a hand-pump pouring fresh, cask ale, Side Bar has decisively put together the best beer list in town. Whether it’s a local flagship or a California one-off, you can probably find something to satisfy your thirst for good beer. There is even a bottle list of 20+ options ranging from cans of classics like Dale’s Pale Ale to specialties from Russian River and Evil Twin. For your non-beer loving friends they also stock a full bar of spirits and wines to keep them happy as well.

On the food end of things, Side Bar definitely comes through equally as strong. The menu is small and simple, filled with salads and sandwiches to go along with a few smaller plates and apps. Salads almost take center stage with about ten options like a Jerk Shrimp or a Mediterranean Hummus salad, keeping things healthy and easing your decision to have a second beer. Although if you are out to indulge, there are offerings like their sweet potato tater tots (ask for a side of Sriracha mayo) or fried goat cheese and mushroom pierogies topped with grilled chicken and some veggies.

With good beer flowing at their three separate bars and great bar food coming from the kitchen, Side Bar is definitely doing things right in this quaint, little town.

Places like this are making West Chester a destination worthy of a visit. How can you go wrong with a day that includes a fresh brewed pint of Iron Hill Pig Iron Porter followed up by a glass of Saint Somewhere or Founders?

Side Bar is located at 10 E. Gay Street, West Chester, PA 19380.

Bar & Restaurant Review

Raising the Bar

april/may 2012

69

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

70

phillybeerscene.com

april/may 2012

For our food themed issue, we asked a pair of local, talented chefs to join us in the Tasting Room. Brauhaus Schmitz was the perfect backdrop as it is the epitome of German beer and cuisine in the city. The German beer list is well respected and absolutely unparalleled in the area. It is home to 4 unique house beers on tap, one of which they are the only bar in the country to carry! Chef Jeremy Nolen has done wonders to establish Brauhaus as just as much of a food destination as it is for beer.

Our notable guests Chef Jen Carroll is one of the most respected chefs in Philly, making her mark as Chef de Cuisine at the esteemed 10 Arts by Eric Ripert. She cemented her celebrity chef status as a contestant on Top Chef & Top Chef All-Stars. She is currently filming a new show & working on her upcoming restaurant, Concrete Blonde.

Chef Jeremy Nolen has been at the reigns of Brauhaus Schmitz from the beginning. Chef Nolen makes astounding classic German fare, but also has a passion for new, modern styles of German cuisine. Look for Chef Nolen’s delicious sausages at an upcoming stand in Reading Terminal.

Spire Dark & Dry Cider

He’Brew Genesis Session Ale =

With tartness and balance from hints of molasses

A balance between West Coast style pale and

and brown sugar, Spire Cider is more intricate than

amber ale with just enough malt sweetness to

its sister ciders; appealing to beer aficionados, wine

highlight a flurry of hop aroma and flavor.

devotees, and cider enthusiasts alike. ABV: 5.0%

ABV: 5.6%

Jen

3

Sweet, a little heavy in body, full in your face apple, round mouth-feel.

Jen

3

Jer

3

Not very dry, sweet and smooth. Good for a fall hayride!

Jer

3.5

Mat

3

Mat 3.5 Tastes like straight from the orchard cider. Very sweet for dark and dry though.

Neil 2.5 Mel

3

Slight sourness.

Very floral smell, easy to drink. I would order it again.

Would have scored higher but it is NOT a session beer.

5.6% with hint of booziness.

Citrus and floral, hops on nose, very delicate with

Amber color, apple in the air, too sweet, not dark, dry.

Average at best.

Neil 3.5 light sweetness, clean finish.

Sweet, pungent nose of cider, smooth, disguises the alcohol well.

Mel 3.5 front, then drops off in the finish.

Creamy hoppy nose, nice retention, lots of flavor in the

Breckenridge Oatmeal Stout

Kona Koko Brown Ale

Bold, smooth bodied with dark-roasted coffee

Brewed with toasted coconut and natural flavor

aromas and flavors of espresso and semi-sweet

added. Koko Brown’s distinctively nutty aroma

chocolate. There is also flaked oatmeal to give a

and flavor comes from real toasted coconut

creamy body and semi dry-finish. ABV: 4.95%

blended into each brew. ABV: 5.5%

Jen

4

Amber head, not heavy, roasted coffee notes, easy to drink, can drink more than one.

Jen

3.5

Jer

3.5

I think it’s an easy drinking stout. Has a great roasted malt flavor.

Jer

3

Mat

4

Roasty, full bodied stout, clean finish, low ABV.

Mat 3.5 Lots of coconut up front, isn’t really overwhelming.

Neil

3

Easy sipping oatmeal stout, not too heavy, finishes clean, nice for coming out of winter.

Neil

Mel

4

Malty nose, roasty and creamy, smooth finish that doesn’t linger.

Mel 3.5 balanced finish that’s not overwhelming.

Toasted coconut, great beer to pair with dessert or maybe a spicy curry.

I was definitely surprised. Definite taste of coconut.

Solid fruit beer.

3

Sweet nose, buttery coconut sweetness but not overwhelming. Well done.

Buttery vanilla flavor from the coconut. Then a nice

Reutberger Export Dunkel

Grado Plato Strada S. Felice Ale

Dark malts give this beer a rich, deep red color.

This amber ale from Italian brewery Grado Plato,

Considered one of Bavaria’s finest dark lagers, with

is brewed with local chestnuts to give this beer its

a malty aroma and taste. ABV: 5.3%

distinct personality. ABV: 8.0%

Jen

4.5

My favorite so far, sour – sweet, balanced, slightly floral.

Jen

2

Raw chestnut.

Jer

4.5

A great example of a German Dunkel. Easy drinking dark lager that finishes smoothly.

Jer

3

Not too bad, hard to detect chestnut, pretty sweet and thick.

Mat 4.5

Slight sourness upfront followed by a hint of sweetness then finishes real clean. Great beer.

Mat 2.5

Neil 4.5

That’s awesome. I’m bias towards dunkels, but this is gentle, sweet and roasty – awesome.

Neil 2.5 Boozy tasting, really sweet, subtle chestnut. Just okay.

Mel

4

Light, sweet and a clean finish. Very drinkable.

Mel

2

Boozy with significant heat for 8%. Doesn’t taste like an amber.

Boozy, sweet, but one note.

april/may 2012

71

Arcadia Ale London Style Porter

Corsendonk Agnus Tripel Ale

Complex, full bodied brew with hints of chocolate,

Very clean palate, beginning with a dry, lightly

coffee, caramel and beech-wood smoke. Balanced

citric fruitiness, and finishing with a distinctive and

in finish with hop bitterness. ABV: 7.2%

delicate, perfumy, hop character. Light and fluffy in texture, giving little hint of its strength. ABV: 7.5%

Jen

3

Jer

3.5

Mat 3.5

Subtle smoke, bitter chocolate.

Jen

1.5

Dry, flat, boring, simple, but I think the masses will like it.

Slightly smoky, pretty strong but still pleasant.

Jer

3.5

Definitely a great Belgian Tripel. Very smooth, easy to drink, not much aroma, but makes up in taste.

Smoke is mellow and under whelming but complements the beer well.

Mat

4

A classic, won’t blow your mind but a great beer to drink from time to time. Clean and simple.

There’s nothing wrong you can say…light & refreshing, champagne like.

Neil

3

Gentle smoke on nose, nice well rounded porter with a finish like a drag of a cigar.

Neil 3.5

Mel

3

Sweetness off the nose, very sweet, malty flavor, a light smokiness.

Mel 2.5 nothing special.

Lots of carbonation, classic Belgian flavor but

Widmer Brothers O’Ryely IPA

Saint Somewhere Lectio Divina

A “punchy” IPA with a touch of caramel malty sweet-

A cross between an abbey double and a saison.

ness. This beer features subtle rye spiciness and a

Open fermentation with a saison strain and a dose

fruity, berry like aroma and flavor. ABV: 6.4%

of wild yeast at bottling adds to the complexity.

ABV: 8.0%

Jen

4

Grapefruit and citrus, mild bitterness, would pair nicely with lobster.

Jen

4.5

Subtly sour, round mouth-feel, surprisingly delicious and easy to drink.

Jer

4

Very nice. IPA is not usually my style but I really like this one.

Jer

3.5

Really funky smell, reminds me of cheese that smells intense but has a completely different taste.

Really smooth, mellow IPA, lots of rye note. Drinks like a session beer.

Mat 3.5

Not sour, just funky, really dry. Couldn’t drink a lot but definitely worth a try.

Smells great, really nice IPA, smooth, sweet, not bitter.

Neil

3

Funky from nose through the beer, hard to place, just odd.

Mel

3

Pungent nose, not as shocking to my palate as I would expect but a nice sour ale.

Mat 4.5 Neil

3

Citrus, hoppy nose. Not an overwhelming IPA, the

Mel 3.5 hops are controlled and smooth.

Collesi Imper Ale Triplo Malto

Anchor Old Foghorn

A Belgian Strong Ale from Italian Brewer Tenute

Brewed based on traditional English barleywine

Collesi. Highly balanced with hints of fresh fruit

methods. Highly hopped, it has a luscious, deep

on the palate. ABV: 9.0%

flavor, with a balance of malty sweetness, earthy fruitiness and hop character. ABV: 8-10.0%

72

Sweet, brown sugar, bananas (bananas foster), smooth, syrupy.

Jen

2.5

Light.

Jen

3.5

Jer

3.5

For a stronger beer it is surprisingly smooth. I liked it

Jer

3

A good barley wine, slightly bitter and sweet. Easier to drink, smooth with only slight bitterness.

Mat

3.5

Shockingly clean. Not really a tripel and not a mind blowing beer, but really smooth and drinkable.

Mat

4

My new favorite Anchor beer. Doesn’t drink like a barleywine; way too easy to drink.

Neil 3.5 A really light and airy tripel. Nice flavor.

Neil

4

It’s like a sessionable barleywine, really mellow, but great flavors and pretty clean finish.

Mel

Mel

3

Sweet, not overwhelming like a typical barleywine, approachable.

3

phillybeerscene.com

Light and fizzy.

april/may 2012

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

18

Weird Beer #18 Mangalitsa Pig Porter

picks for April/May.

Jennifer’s Final Pick: Saint Somewhere. I was the most surprised by this beer with its subtle sourness, I can drink easily year-round. It would be great to pair with apple pie and ice cream.

Jeremy's Final Pick: Reutberger Dunkel. I prefer lager style beers & this is a great example of a dark lager. It’s so smooth & easy to drink.

Mat’s Final Pick: Reutberger Dunkel. Tough call with the Widmer, but this was just a great beer.

Neil’s Final Pick: Reutberger Dunkel. It’s a classic style and really great for spring.

Melissa’s Final Pick: Oatmeal Stout. Smooth with a light, roasty and creamy flavor; clean finish.

Right Brain Brewery in Traverse City, Michigan took home a gold medal at the 2011 GABF for their Mangalitsa Pig Porter, and yes, there is actual pig in the beer.

This award winning porter was brewed with four cold smoked pig heads, with the brain being removed before the brewing began. To make sure it had extra “pig” flavor, they also threw three bags of pig bones into the fermenter. The result: a full bodied, smoky porter with a nice bacon-y flavor to finish. It’s the sort of beer that brings nonvegetarian’s dreams to life. Almost a fantasy beer of sorts, finally combining two of the greatest edibles on earth: beer and pork. Not shockingly, the category it took home the gold in was “Experimental.” It was also the third largest category at the festival, so you know there had to be a little more to it than just an awesome gimmick.

Not much could be better than pork and beer and hopefully the beer opens up doors to all kinds of new beers. There have been other bacon beers in the past such as Rogue Voodoo Bacon Maple and Prism’s Bacon Chocolate Stout, but Right Brain took it to a new level of extreme with the whole pig heads; and to that, we raise a glass to them and thank them for fulfilling our beer fantasies.

april/may 2012

73

Directory

Philadelphia Center City Bars & Restaurants

BAR 1309 Sansom Street The Black Sheep 247 S. 17th Street theblacksheeppub.com Cavanaugh’s Rittenhouse 1823 Sansom Street cavsrittenhouse.com Cherry Street Tavern 129 N. 22nd Street Chris’ Jazz Café 1421 Sansom Street chrisjazzcafe.com Coffee Bar 1701 Locust Street intoxicaffeineation.com Cooperage 123 South 7th St cooperagephilly.com Dandelion 124 S 18th St thedandelionpub.com Devil’s Alley 1907 Chestnut Street devilsalleybarandgrill.com

Ladder 15 1528 Sansom Street ladder15philly.com

Tavern 17 220 South 17th Street tavern17restaurant.com

Llama Tooth 1033 Spring Garden llamatooth.com

Tavern on Broad 200 South Broad Street tavernonbroad.com

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

Ten Stone 2063 South Street tenstone.com

McGlinchey’s 259 S 15th Street

TIME 1315 Sansom Street timerestaurant.net

Misconduct Tavern 1511 Locust Street misconduct-tavern.com Molly Malloy’s Reading Terminal Market 1136 Arch St mollymalloysphilly.com Monk’s Café 264 S. 16th Street monkscafe.com Moriarty’s Pub 1116 Walnut Street moriartyspub.com Perch Pub 1345 Locust Street perchpub.com

Doobies 2201 Lombard Street

Prohibition Taproom 501 N. 13th Street theprohibitiontaproom.com

The Farmers Cabinet 1113 Walnut St thefarmerscabinet.com

Pub and Kitchen 1946 Lombard St thepubandkitchen.com

Fergie’s Pub 1214 Sansom Street fergies.com

Resurrection Ale House 2425 Grays Ferry Ave. resurrectionalehouse.com

Finn McCools 118 S. 12th Street finnmccoolsphilly.com

Sansom Street Oyster House 1516 Sansom Street oysterhousephilly.com

Good Dog 224 S. 15th Street gooddogbar.com Grace Tavern 2229 Grays Ferry Ave gracetavern.com The Institute 549 N. 12th Street institutebar.com Jose Pistola’s 263 S. 15th Street josepistolas.com

74

Trestle Inn 339 N 11th St Philadelphia, PA 19107 Tria 123 S. 18th Street 1137 Spruce Street triacafe.com Valanni 1229 Spruce Street valanni.com Varalli 231 S. Broad Street varalliusa.com Varga Bar 941 Spruce Street vargabar.com Westbury Bar 261 S. 13th Street westburybarandrestaurant.com Woodys 202 S 13th St woodysbar.com Brewpubs

Nodding Head Brewery and Restaurant 1516 Sansom Street noddinghead.com Retail Beer

Slate 102 S 21st Street slatephiladelphia.com Smiths 39 S. 19th Street smiths-restaurant.com Smokin’ Bettys 116 S. 11th Street smokinbettys.com Tangier 1801 Lombard St tangier.thekalon.com

phillybeerscene.com

april/may 2012

Colney Delicatessen: 2047 Chestnut St Food & Friends 1933 Spruce Street The Foodery 324 S. 10th Street fooderybeer.com Latimer Deli 255 South 15th Street

Monde Market 100 S 21st Street Homebrew Supplies

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

The Belgian Café 2047 Green Street thebelgiancafe.com The Bishop’s Collar 2349 Fairmount Ave. thebishopscollar.ypguides. net Bridgid’s 726 N. 24th Street bridgids.com Jack’s Firehouse 2130 Fairmount Ave jacksfirehouse.com Kite And Key 1836 Callowhill Street thekiteandkey.com London Grill 2301 Fairmount Ave. londongrill.com McCrossens Tavern 529 N 20th St North Star Bar 2639 Poplar Street northstarbar.com Rembrandt’s 741 N. 23rd Street rembrandts.com St. Stephen’s Green 1701 Green Street saintstephensgreen.com

Flat Rock Saloon 4301 Main Street

Hop Angel Brauhaus 7890 Oxford Ave hopangelbrauhaus. blogspot.com

Jake’s and Cooper’s Wine Bar 4365 Main Street jakesrestaurant.com

Lucky Dog 417 Germantown Ave

Kildare’s 4417 Main Street kildarespub.com Lucky’s Last Chance 4421 Main St luckyslastchance.com Manayunk Tavern 4247 Main St manayunktavern.com Old Eagle Tavern 177 Markle Street oldeagletavern.com T. Hogan’s Pub 5109-11 Rochelle Ave. The Ugly Moose 443 Shurs Ln theuglymoose.com Union Jack’s 4801 Umbria Street

McMenamin’s Tavern 7170 Germantown Ave. Mermaid Inn 7673 Germantown Ave themermaidinn.net Trolley Car Dinner 7619 Germantown Ave. trolleycardiner.com Brewpubs

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

The Beer Outlet 77 Franklin Mills Blvd.

Brewers Outlet 7401 Germantown Ave mybrewersoutlet.com

Brewpubs

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

Doc’s World Of Beer 701 E. Cathedral Road World Wide Beverage Co 508 Green Lane North/Northeast

Craft Beer Outlet 9910 Frankford Ave. craftbeeroutlet.com The Six Pack Store 7015 Roosevelt Boulevard thesixpackstore.com Homebrew Supplies

Malt House Limited 7101 Emlen St. Philadelphia, PA malthouseltd.com

Bars & Restaurants Retail Beer

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

Campbell’s Place 8337 Germantown Ave. Daly’s Irish Pub 4201 Comly Street

Couch Tomato Cafe 102 Rector St thecouchtomato.com

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

Dawson Street Pub 100 Dawson Street dawsonstreetpub.com

The Grey Lodge Pub 6235 Frankford Ave. greylodge.com

Falls Taproom 3749 Midvale Ave

Northern Liberties/ Fishtown Bars & Restaurants

700 700 N. 2nd Street the700.org The Abbaye 637 N. 3rd Street Atlantis: The Lost Bar 2442 Frankford Ave. Barcade 1114 Frankford Ave. barcadephiladelphia.com

Directory Bar Ferdinand 1030 N. 2nd Street barferdinand.com Blind Pig 702 N 2nd St blindpigphilly.com Cantina Dos Segundos 931 N 2nd Street cantinadossegundos.com Port Richmond Pourhouse 2253 E Clearfield St portrichmondpourhouse. com Druid’s Keep 149 Brown Street East Girard Gastropub 200 East Girard Ave Philadelphia, PA eastgirardpub.com El Camino Real 1040 N 2nd Street bbqburritobar.com Gunners Run 1001 N 2nd St Interstate Draft House 1235 E Palmer St interstatedrafthouse.com Johnny Brenda’s 1201 Frankford Ave. johnnybrendas.com Kraftwork 541 E. Girard Ave. kraftworkbar.com Memphis Taproom 2331 E. Cumberland St. memphistaproom.com Murphs Bar 202 E Girard Ave North Bowl 909 N 2nd Street northbowlphilly.com North Third 801 N. 3rd Street norththird.com Silk City 435 Spring Garden Street silkcityphilly.com Standard Tap 901 N. 2nd Street standardtap.com

Breweries

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

The Foodery 837 N. 2nd Street fooderybeer.com Global Beer Distribution 1150 N. American Street globalbeerphilly.com Homebrew Supplies

Barry’s Homebrew Outlet 1447 N. American Street barryshomebrew.com Old City Bars & Restaurants

Bierstube Tsingtao 206 Market St mybierstube.com

Q BBQ & Tequila 207 Chestnut St Qoldcity.com Race Street Café 208 Race Street racestreetcafe.net Revolution House 200 Market St revolutionhouse.com Sassafras Café 48 S. 2nd Street sassafrasbar.com Sugar Mom’s 225 Church Street myspace.com/sugarmoms Brewpubs

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

Brownie’s Irish Pub 46 S. 2nd Street browniesirishpub.com

12 Steps Down 831 Christian St. 12stepsdown.com

City Tavern 138 S. 2nd Street citytavern.com

Brauhaus Schmitz 718 South St. brauhausschmitz.com

Eulogy Belgian Tavern 136 Chestnut Street eulogybar.server101.com

Bridget Foy’s 200 South Street bridgetfoys.com

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

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

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

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

Mac’s Tavern 226 Market Street macstavern.com

The Headhouse 122 Lombard Street headhousephilly.com

National Mechanics 22 S. 3rd Street nationalmechanics.com

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

Philadelphia Bar and Restaurant 120 Market St philadelphiabarand restaurant.com

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

Plough and The Stars 123 Chestnut Street ploughstars.com

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

Saturday June 9th 2012

At the Starlight Ballroom 430 N. 9th St. Philadelphia, PA 19123

1PM & 5PM Sessions Sample 100+ craft beers

Ribs, pulled pork, chicken and more

During Philadelphia Beer Week

BrewsBluesAndBarbecue.com

$35 april/may 2012

75

Directory New Wave Café 784 S 3rd Street newwavecafe.com O’Neals Pub 611 S. 3rd Street onealspub.com Percy Street Barbecue 600 S. 9th St percystreet.com Royal Tavern 937 East Passyunk Ave. royaltavern.com Southwark 701 S. 4th Street southwarkrestaurant.com Tapestry 700 S. 5th St tapestryphilly.com/ Tattooed Mom 530 South Street facebook.com/tattooedmomphilly The Wishing Well 767 S. 9th Street wishingwellphilly.com Retail Beer

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

Pub On Passyunk East (POPE) 1501 E. Passyunk Ave. pubonpassyunkeast.com South Philadelphia Tap Room 1509 Mifflin Street southphiladelphiatap room.com Sticks & Stones 1909 E Passyunk Ave The Ugly American 1100 S. Front Street uglyamericanphilly.com Watkins Drinkery 1712 S 10th St Retail Beer

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

Hawthornes 738 S. 11th St hawthornecafe.com

University City/West

South Philly

Tria Wine Room 3131 Walnut St bibawinebar.com

Bars & Restaurants

2nd St Brewhouse 1700 S 2nd St American Sardine Bar 1801 Federal St americansardinebar.com Birra 1700 E Passyunk Ave birraphilly.com Cantina Los Cabalitos 1651 E Passyunk Ave cantinaloscabalitos.com Devil’s Den 1148 S. 11th Street devilsdenphilly.com Lucky 13 Pub 1820 S 13th Street lucky13pubphilly.com

76

Bars & Restaurants

The Blockley 38th & Ludlow Streets theblockley.com City Tap House 3925 Walnut Street citytaphouse.com Fiume 229 S 45th St Local 44 4333 Spruce Street local44beerbar.com Mad Mex 3401 Walnut Street madmex.com World Cafe Live 3025 Walnut Street worldcafelive.com

phillybeerscene.com

april/may 2012

Brewpubs

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

Bottle Shop at Local 44 4333 Spruce Street local44beerbar.com

Suburbs Bucks Co Bars & Restaurants

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

Becker’s Corner 110 Old Bethlehem Rd Quakertown, PA 18951 Blue Dog Tavern 4275 Country Line Road Chalfont, PA 18914 bluedog.cc Bobby Simone’s 52 East State Street Doylestown, PA 18901 ilovebobbys.com Brady’s 4700 Street Road Trevose, PA 19053 bradys-pub.com The Buck Hotel 1200 Buck Road Feasterville, PA 19053 thebuckhotel.com Candlewyck Lounge Routes 413 & 202 Buckingham, PA 18912 Chambers Restaurant 19 N. Main St Doylestown, PA 18901 Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotirishpub.com Honey 42 Shewell Ave. Doylestown, PA 18901 honeyrestaurant.com Hulmeville Inn 4 Trenton Road Hulmeville, PA 19047 hulmevilleinn.com

Isaac Newton’s 18 S. State Street Newtown, PA 18940 isaacnewtons.com

1661 Easton Road Warrington, PA unos.com

Epicurean Restaurant 902 Village At Eland Phoenixville, PA 19460 epicureanrestaurant.com

Brewpubs

Jamison Pour House 2160 York Road Jamison, PA 18929 jamisonpourhouse.com

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

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

Retail Beer

Manny Brown’s 25 Doublewoods Road Langhorne, PA 19047 manny-browns.com Maxwell’s on Main Bar & Restaurant 37 North Main St. Doylestown, PA 18901 momsmaxwellsonmain. com Mesquito Grille 128 W. State Street Doylestown, PA 18901 Newportville Inn 4120 Lower Road Newportville, PA 19056 newportvilleinn.net Puck 14 E. Court Street Doylestown, PA 18901 pucklive.com Spinnerstown Hotel 2195 Spinnerstown Road Spinnerstown, PA 18968 spinnerstownhotel.com Springtown Inn 3258 Rt 212 Springtown, PA 18081 springtowninn.com TJ Smiths 1585 Easton Rd Warrington, PA 18976 Tony’s Place Bar & Grill 1297 Greeley Ave Ivyland, PA 18974 tonysplaceivyland.com Uno Chicago Grill 198 N. Buckstown Road Langhorne, PA 19047 801 Neshaminy Mall Bensalem, PA 19020 unos.com

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

The Beer Store 488 2nd Street Pk. Southampton, PA 18966 Bensalem Beer & Soda 1919 Street Road Bensalem, PA 19020 bensalembeer.com Bound Beverage 2544 Bristol Pike Bensalem, PA 19020 Stephanie’s Take-Out 29 S. Main Street Doylestown, PA 18901 stephaniesrl.com Richboro Beer & Soda 1041 2nd Street Pike Richboro, PA 18954 geocities.com/richborobeer Trenton Road Take Out 1024 Trenton Road Levittown, PA 19054 trentonroadtakeout.com Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053 Homebrew Supplies

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

The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 draftingroom.com

Flying Pig Saloon 121 E. King Street Malvern, PA 19149 Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 halfmoonrestaurant.com High Street Cafe 322 S. High Street West Chester,PA 19382 highstreetcaffe.com Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 pickeringcreekinn.com Rams Head 40 E. Market Street West Chester, PA 19382 ramsheadbarandgrill.com River Stone Cafe 143 W Lincoln Hwy Exton, PA 19341 riverstonecafe.com Ron’s Original Bar & Grille 74 E. Uwchlan Ave. Exton, PA 19341 ronsoriginal.com Side Bar 10 East Gay St West Chester, PA 19380 sidebarandrestaurant.com Station Taproom 207 West Lancaster Ave. Downingtown, PA 19335 Stationtaproom.com TJ’s Everday 35 Paoli Plaza Paoli, PA 19301 tjseveryday.com Winners Circle 143 W. Lincoln Hwy Exton, PA 19341 winnerscircleexton.com Brewpubs

Iron Hill Brewery & Restaurant 130-138 Bridge Street Phoenixville, PA 19460 3 W. Gay Street West Chester, PA 19380 ironhillbrewery.com

Craft and

Cheers 152 Years!

Imported Beer

Specialists

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

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

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

theBEER STORE Gourmet Beer Collection

488 2nd Street Pike • Southampton, PA 18966

Call today: (215) 355-7373

30 Beers on Tap, 60+ in Bottles Flyers Promo $2.50 Molson Canadian Drafts during games All Day Sunday $2.50 Yuengling Specials Bottles and Drafts Otter Creek Promo Night Thursday April 26th $3.50 Drafts and Bottle Specials Meet the Rep 8-10pm

Happy Hour Monday - Friday 5-7pm 1/2 Price Apps and $1 off Domestic Drafts and House Wines Open Mic Night Thursdays 8pm-Midnight $3.50 Beer SpecialsEnjoy All Different Styles of Music Ask About Brady’s FREE Beer Club Card to Earn Prizes!

4700 Street Road • Trevose, PA 19053 215-364-2000 For Upcoming Events, Beer Promos and Specials, Please Visit our Website

BRADYS-PUB.COM

april/may 2012

77

Directory McKenzie Brew House 324 West Swedesford Rd Berwyn, PA 19312

690 Burmont Rd Drexel Hill, PA 19026 mcgillicuddys.net

451 Wilmington-West Chester Pike Chadds Ford, PA 19342 mckenziebrewhouse.com

Oakmont National Pub 31 E. Eagle Road Havertown, PA 19083 oakmontnationalpub.com

Sly Fox Brewing Company 520 Kimberton Road Phoenixville, PA 19460 slyfoxbeer.com

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

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

Exton Beverage Center 310 E. Lincoln Highway Exton, PA 19341 extonbeverage.com Waywood Beverage Co. 624 Millers Hill Kennett Square, PA 19348 waywoodbeverage.com

Quotations 37 E. State Street Media, PA 19063 Teresa’s Next Door 126 N. Wayne Ave. Wayne, PA 19087 teresas-cafe.com UNO’s Chicago Grill 3190 West Chester Pike Newtown Square, PA The Whip Tavern 1383 Chatham Rd Coatesville, PA 19320 thewhiptavern.com

Homebrew Supplies

Artisan Homebrew 128 East Lancaster Ave Downingtown, PA 19335 artisanhomebrew.com The Wine & Beer Barrel 101 Ridge Road Chadds Ford, PA 19317 Delaware Co Bars & Restaurants

2312 Garrett Bar 2312 Garrett Rd. Drexel Hill, PA 19026 Azie 217 W. State Street Media, PA 19063 Brother’s 157 Garrett Ave Rosemont, PA 19010 Flip & Bailey’s 900 Conestoga Rd Rosemont, PA 19010 flipandbaileys.com Frontier Saloon 336 Kedron Ave. Folsom, PA 19033 frontiersaloon.com JD McGillicuddy’s 118 N. Wayne Ave. Wayne, PA 19087

78

Brewpubs

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

Back Alley Beverage 2214 State Rd. Drexel Hill, PA 19026 backalleybev.com Beer Yard, Inc. 218 E. Lancaster Ave. Wayne, PA 19087 beeryard.com Civera’s 2214 State Road Drexel Hill, PA 19026 Landis Deli 118 W Lancaster Ave Wayne, PA 19087 http://www.cookplex. com/landis/ Pappou’s Pizza Pub 415 Baltimore Pike Morton, PA 19070 Pinocchio’s Beer Garden 131 E. Baltimore Pike Media, PA 19063 pinbeer.com

phillybeerscene.com

april/may 2012

Township Line Beer & Cigars 5315 Township Line Road Drexel Hill, PA 19026 townshiplinebeerand cigars.com

Fingers Wings And Other Things 107 W. Ridge Pike Conshohocken, PA 19428 fwot.com

Swarthmore Beverage 719 South Chester Rd, Swarthmore, PA 19081

Firewaters 1110 Baltimore Pike Concord, PA 19342 firewatersbar.com

Homebrew Supplies

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

Baggatawny Tavern 31 N Front St Conshohocken, PA 19428 baggtav.com Blue Dog Pub 850 South Valley Forge Rd Lansdale, PA 19446 bluedog.cc Broad Axe Tavern 901 W. Butler Pike Ambler, PA 19002 broadaxetavern.com Cantina Feliz 424 S Bethlehem Pike Fort Washington, PA 19034 cantina feliz.com

Flanigan’s Boathouse 113 Fayette Street Conshohocken, PA 19428 flanboathouse.com French Quarter Bistro 215 Main St Royersford, PA frenchquarterbistro.com Gullifty’s 1149 Lancaster Ave. Rosemont, PA 19010 gulliftys.com Iron Abbey Gastro Pub 680 N. Easton Road Horsham, PA 19044 ironabbey.com Little Ortino’s Restaurant 800 North Main Street Schwenksville, PA 19473 ortinos.com Lucky Dog Saloon And Grille 417 Germantown Pike Lafayette Hill, PA 19106 theluckydogsaloon.com

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

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

Chadwicks 2750 Egypt Rd Audobon, PA 19403 mychadwicks.com

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

Ortino’s Northside 1355 Gravel Pike Zieglerville, PA 19492 ortinos.com/northside

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

Otto’s Brauhaus 233 Easton Road Horsham, Pa 19044 ottosbrauhauspa.com

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

PJ Whelihan’s 799 Dekalb Pike Blue Bell, PA 19422 pjspub.com The Saloon Bar & Grill 2508 W. Ridge Pike Jeffersonvile, PA 19403 thesaloonbarandgrill.net Side Door Pub 3335 County Line Road Chalfont, PA 18914 Tonelli’s 278 Easton Rd Horsham, PA 19044 tonellispizza.com

Retail Beer

Beer World 1409 Easton Ave Roslyn, PA 19001 beerworld-roslyn-pa.com

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

Domestic & Imported Beverages 485 Baltimore Pike Glen Mills, PA 19342

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

Epps Beverages 80 W. Ridge Pike Limerick, PA 19468

The Wet Whistle 300 Meetinghouse Road Jenkintown, PA 19046 Whitpain Tavern 1529 Dekalb St Blue Bell, PA 19422

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

Appalachin Brewing Co 50 W 3rd Ave Collegeville, PA 19426 abcbrew.com

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

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

Iron Hill Brewery & Restaurant 1460 Bethlehem Pike North Wales, PA 19454 ironhillbrewery.com

Oreland Inn 101 Lorraine Avenue Oreland, PA 19075

Sly Fox Brewing Company 312 N Lewis Rd Royersford, PA 19468 slyfoxbeer.com

Capone’s Restaurant (takeout) 224 W. Germantown Pike Norristown, PA 19401

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

East End Alehouse Salford Square 712 Main Street Harleysville, PA 19438 ortinos.com/east_end_ alehouse.htm

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

Union Jack’s 2750 Limekiln Pike Glenside, PA 19038

Brewpubs

242 Haverford Avenue Narberth PA 19072 mcsheas.com

Breweries

Forest & Main Brewing Company 61 N Main St Ambler, PA 19002 forestandmain.com

Flourtown Beverage 1114 Bethlehem Pike Flourtown, PA 19031 Frosty Caps 1745-47 Old York Road Abington, PA 19001 Hatboro Beverage 201 Jacksonville Road Hatboro, PA 19040 hatbev.com Michaels Deli 200 West Dekalb Pike King of Prussia, PA 19406 Michaelsdeli.com Home Brew Supplies

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

No offense… …but the only place old ass beer labels have, is on a shelf or some wall to look at - That’s it.

Retire your old ass beer list, and freshen up it up with one of the most progressive and cutting edge beer portfolios in the world!

Besides, those corny beers look better on a wall than in a glass.

Some beers that we rep that are keeping it fresh!

april/may 2012

79

Style: Unfiltered Organic Wheat Ale International Bitterness Units (IBU): 15 Alcohol Content: 4.25% ALC/VOL Organic Malts: 2-row, Wheat Organic Hops: Goldings Pure Vermont Wildflower Honey & Chamomile Flowers Wildflower Wheat is a delicious unfiltered wheat ale brewed with organic chamomile flowers and a hint of pure organic Vermont honey.

NAMED 2011 PHILLY BEER SCENE’S

BEST HOMEBREW SHOP

Shop online at keystonehomebrew.com COME VISIT OUR HUGE FACILITY IN MONTGOMERYVILLE, OR SHOP OUR CONVENIENT BETHLEHEM LOCATION!

Montgomeryville, PA 435 Doylestown Rd (Rt. 202) (215) 855-0100

Bethlehem, PA 599 Main Street (610) 997-0911

OPEN 7 DAYS A WEEK www.KEYSTONEHOMEBREW.com WOLAVER’S, MIDDLEBURY VERMONT • (802)-388-0727

80

phillybeerscene.com

april/may 2012

599 Main St Bethlehem, PA 18018 keystonehomebrew.com Weak Knee Home Brewing Supplies North End Shopping Ctr Pottstown, PA 19464 weakKneehomebrew.com

New Jersey / Delaware Bars & Restaurants BBC Tavern and Grill 4019 Kennett Pike Greenville, DE 19807 bbctavernandgrill.com Blue Monkey Tavern 2 South Centre St. Merchantville, NJ 08109 bluemonkeytavern.com Chelsea Tavern 821 N Market St Wilmington, DE 19801 chelseatavern.com Deer Park Tavern 108 W Main St Newark, DE 19711 deerparktavern.com Domaine Hudson 1314 N. Washington St Wilmington, DE 19801 domainehudson.com Dublin Square 167 Route 130 Bordentown, NJ 08505 dublinsquarepubs.com Ernest & Scott 902 N Market St Wilmington, DE 19810 ernestandscott.com The Farnsworth House 135 Farnsworth Ave Bordentown, NJ 08505 thefarnsworthhouse.com The Firkin Tavern 1400 Parkway Ave. Ewing, NJ 08628 www.firkintavern.com Geraghty’s Pub 148 W. Broad Street Burlington, NJ 08016 geraghtyspub.com High Street Grill 64 High Street Mount Holly, NJ 09199 highstreetgrill.net

Homegrown Cafe 126 E Main St Newark, DE 19711 homegrowncafe.com Jug Handle Inn 2398 Route 73 Cinnaminson, NJ 08077 Keg & Kitchen 90 Haddon Avenue Westmont, NJ 08108 kegnkitchen.com Madison Pub 33 Lafayette Street Riverside, NJ 08075 McGlynn’s Pub 8 Polly Drummond Shopping Center Newark, DE 19711 108 Peoples Plaza Newark, DE 19702 mcglynnspub.com Mexican Food Factory 601 W Route 70 Marlton, NJ 08053 themexicanfoodfactory.com Nomad 905 N Orange St Wilmington, DE 19801 Ott’s 656 Stokes Road Medford, NJ 08055 ottsrestaurants.com Pour House 124 Haddon Avenue Haddon Twp, NJ 08108 Taproom & Grill 427 W. Crystal Lake Ave Haddonfield, NJ 08033 taproomgrill.com Two Stones Pub 2-3 Chesmar Plaza Newark, DE 19713 twostonespub.com Ulysses 1716 Marsh Rd Wilmington, DE 19810 ulyssesgastropub.com UNO’s Chicago Grill 225 Sloan Avenue Hamilton, NJ 1162 Hurffville Road Deptford, NJ

2803 S. Rt. 73 Maple Shade NJ unos.com Washington Street Ale House 1206 Washington Street Wilmington, DE 19801 wsalehouse.com

5360 Route 38 Pennsauken, NJ 08109 2004 Mount Holly Road Burlington, NJ 08016 joecanals.com Route 73 and Harker Ave Berlin, NJ 08009 canalsofberlin.com

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

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

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

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

147 E Main St Newark, DE 19711

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

124 E. Kings Highway Maple Shade, NJ 08052 ironhillbrewery.com Stewarts Brewing Co 219 Governors Place Bear, DE 19701 stewartsbrewingcompany.com Triumph Brewing Co 138 Nassau Street Princeton, NJ 08542 triumphbrewing.com

Hops And Grapes 810 N. Delsea Drive Glassboro, NJ 08028 hopsandgrapesonline.com J & D’s Discount Liquor 430 N. Broad St Woodbury, NJ 08096 Joe Canal’s 1075 Mantua Pike West Deptford, NJ 08096

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

3375 US Rt. 1 Lawrence Twp, NJ 08648

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

Kreston’s Wine & Spirits 904 Concord Ave Wilmington, DE 19802 krestonwines.com Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028

Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807 Retail Beer Avenue Wine & Spirits 2000 Delaware Ave Lowr Wilmington, DE 19806 Canal’s Discount Liquors 10 W. Rt. 70 Marlton, NJ 08650 1500 Route 38 Hainesport, NJ 08060

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

Red White and Brew 33 High Street Mount Holly, NJ 08060 redwhitebrew.net Total Wine and More 2100 Route 38 Cherry Hill, NJ 08002 691 Naamans Road Claymont, DE 19703

1325 McKennans Church Rd Wilmington, DE 19808 totalwine.com Veritas Wine & Spirit 321 Justison St Wilmington, DE 19801 veritaswineshop.com Walker’s Liquor Store 86 Bridge Street Lambertville, NJ 08530 Wine Works 319 Route 70 W Marlton, NJ 08053

Wonderful World of Wine 8 South Union Street Lambertville, NJ 08530 wonderfulworldofwines.net

Home Brew Supplies BYOB 162 Haddon Avenue Westmont, NJ 08108 brewyourownbottle.com How Do You Brew?

203 Louviers Drive Newark, DE 19711 howdoyoubrew.com

Keg and Barrel Home Brew Supply 41 Clementon Road Berlin, NJ 08009 Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618

If you’d like to be listed in our next issue, please email Alicia@beerscenemag.com

april/may 2012

81

Beer Events

Beer Events

For more events, visit phillybeerscene.com

April Monday, April 9th Phillies Opening Day with Yards Devil’s Den 1148 South 11th St., Philadelphia, PA 19147 Thursday, April 12th 2nd Annual Brews & Bowties Delaware Center for the Contemporary Arts 200 S. Madison Street, Wilmington, DE 19801 Friday, April 13th- Sunday, 15th Susquehanna Ale Trail Various Locations, York, PA SusquehannaAleTrail.com Wednesday, April 18th Arcadia Ales Brew & Chew Cavanaugh’s Rittenhouse 1823 Sansom St., Philadelphia, PA 19103 Friday, April 20th Dogfish Head Barroom Blitz Johnny Brenda’s 1201 Frankford Ave., Philadelphia PA 19125 Sunday, April 22nd Victory Beer Dinner w/ Bill Covaleski Caffee Gelato 90 E Main St., Newark, Delaware, 19711 Wednesday, April 25th Great Lakes Beer Dinner (Rescheduled) Jamison Pour House 2160 York Rd., Jamison, PA 18929 Thursday, April 26th Otter Creek Promo Night Brady’s Pub 4700 Street Rd., Trevose, PA 19053 Suzy Woods’ Bday w/ Allagash & Ommegang Philadelphia Bar & Restaurant 118 Market St., Philadelphia PA 19106 Saturday, April 28th 14th Annual Brewfest Manayunk Brewing Co. 4120 Main St., Philadelphia, PA 19127 McCoole’s Beer Festival McCoole’s Arts and Events 10 South Main St., Quakertown, PA 18951

82

phillybeerscene.com

april/may 2012

May Saturday, May 5th Celebration of National Homebrew Day Check all local homebrew shops for details!

Spring Beer Fest 4 High Street Grill 64 High St., Mount Holly, New Jersey, 08060 Sunday, May 6th Sly Fox Goat Races Sly Fox Phoenixville 520 Kimberton Rd., Phoenixville, Pennsylvania 19460 Wednesday, May 9th Heavy Hitters of DFH Ulysses American Gastropub 1716 Marsh Rd., Wilmington, Delaware, 19810 Thursday, May 10th Ommegang Goes to the Opera Devil’s Den 1148 South 11th St., Philadelphia, PA 19147 Saturday, May 12th 2nd Annual Washington Crossing Brewfest Washington Crossing Historic Park Solebury, PA 18938 Wednesday, May 16th Philly Beer Scene Beer Dinner Iron Abbey 680 Easton Rd., Horsham, PA 19044

Founders Event Fingers, Wings & Other Things 107 West Ridge Pike, Conshohocken, PA 19428 Saturday, May 19th Hampton Brewfest Phoenix Sport Club 301 W. Bristol Rd., Feasterville, PA 19053 Hopfest Iron Abbey 680 Easton Rd., Horsham, PA 19044 Tuesday, May 22nd Best of the Philly Beer Scene Awards World Café Live 3025 Walnut St., Philadelphia, PA 19104 Tuesday, May 29th Russian River/Sierra Nevada Collab. Dinner Monk’s Café 264 S. 16th St., Philadelphia, PA 19102

June Friday, June 1st- Sunday, June 10th Philly Beer Week 2012!

Saturday, June 2nd International Great Beer Expo Philadelphia Navy Yard Parade Grounds South Broad St., Philadelphia, PA 19112 Sunday, June 3rd Willow Grove’s 1st Annual Craft Beer Fest The Plaza at Willow Grove Park 2500 Moreland Rd., Willow Grove, PA 19090

EVERYTHING’S BETTER UNDER AN

OBERON SKY.

AVAILABLE NOW

Distributed by

© Bell’s Brewery, Inc., Comstock, MI, 2012

Wholesalers for the World's 83 Finest Brewers 610-967-1701

april/may 2012

84

phillybeerscene.com

april/may 2012