July 2013, Issue #25

ISSUE 25 | JULY 2013 | WWW.PHILLYBEERSCENE.COM

+ Not the Time of the Season

BEST OF THE

Why Seasonal Beers Come Out so Freaking Early

The Train Kept A-Rollin’

When it Comes to Craft Beer Options, How Much is Too Much? $4.99

THE WINNERS OF THE 2013 “BEST OF THE PHILLY BEER SCENE” AWARDS ARE ANNOUNCED GLEN MACNOW | HOMEBREWERS CONFERENCE | TRAVEL LOCAL

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Make Reservations Online at www.eulogybar.com

“

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

”

— Craig LaBan, Philadelphia Inquirer, Revisited April 2007

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

A HOUSE OF ALES

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

ACHTUNG BABY,

BIERSTUBE

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

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

A HOUSE OF LAGERS

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

Reser vations at www.mybierstube.com

PHILLYBEERSCENE.COM

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CRAFT BEER

EVENTS

• 17 Rotating Craft Beer Drafts

Thursday, May 30th Unibroue Maudite Midnight Madness

• Over 200 Bottles • Growlers & Bottles Available for Takeout

HAPPY HOUR

11TH & ELLSWORTH

PHILADELPHIA, PA 19147

215.339.0855

• Monday - Friday (5 - 7pm) • All Drafts 1/2 Price

Open Daily 11am - 2am Kitchen Open 11am - 1am Check Out our Website www.devilsdenphilly.com for up to date Draft Lists, Events & Specials.

BRUNCH • Saturday & Sunday (10:30am - 3pm)

Also find us on Facebook

177 Markle Street, Manayunk, PA 19127 215.483.5535 www.oldeagletavern.com Monday - Friday 4pm - 2am

PHILLYBEERSCENE.COM

Sunday, June 2nd Southern Tier Dessert pairing Monday, June 3rd - DuClaw Brewery Tuesday, June 4th - Lavery Brewing Wednesday, June 5th - Round Guys Thursday, June 6th - Shawnee Craft Friday, June 7th - Free Will & Full Pint Saturday, June 8th - Breckenridge Sunday, June 9th Ommegang Beer Brunch June 29th - July 21st Tour De France with Ommegang

BEERS

EVENTS

• 11 Rotating Craft & Import Drafts

• Thursday, May 30th - Duck Rabbit

• 60+ Bottle Beer List & Growing

• Friday, May 31st - Green Flash

• Growlers & Bottles Available for Takeout

• Saturday, June 1st - Shawnee Craft

HAPPY HOUR • All Drafts 1/2 Price • $2.00 Domestic Bottles

For drink specials, events, & updated draft lists, please visit www.facebook.com/ OldEagleTavern for more details.

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Saturday, June 1st - Weyerbacher

• Outdoor Seating Available

• Monday - Friday (5pm - 7pm)

Saturday & Sunday 11am - 2am

Friday, May 31st Annual Bella Vista Beer Bash

JULY2013

• Sunday June 2nd Bike Race with Yards Brewing Co. • Tuesday June 3rd - Weyerbacher • Wednesday June 4th - Voodoo Brewing • Thursday June 6th - Troegs & Lancaster • Friday June 7th - Round Guys • Saturday June 8th Maryland Beer & Crab Fest • Sunday June 9th Smuttynose Beer Brunch • June 29th - July 21st Tour De France with Ommegang

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CONTENTS

JULY 2013

FEATURES 60

THE 2013 “BEST OF THE PHILLY BEER SCENE” AWARDS The winners of the 2013 “Best of the Philly Beer Scene” Awards are announced.

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NOT THE TIME OF THE SEASON We take a look at why seasonal beers are always out of season.

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THE TRAIN KEPT-A-ROLLIN’ When it comes to craft beer options, how much is too much?

ON THE COVER

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Issue 25 | July 2013 | www.PhIllyBeerscene.com

+

60

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Not the Time of the Season Why Seasonal Beers Come Out so Freaking Early

Best of the

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The Train Kept A-Rollin’

When it Comes to Craft Beer Options, How Much is Too Much? $4.99

The winners of The 2013 “BesT T of The Philly Beer scene” cene” Aw AwArds Are Announced Glen Macnow | hoMebrewers conference | Travel local

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Photograph by Alison Dunlap.

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Nominees for the 2013 Brewmaster of the Year (from left to right): Tim Roberts, Yards Brewing Co.; Jeremy Myers, Neshaminy Creek Brewing Co.; Bill Covaleski, Victory Brewing Co., Chris Wilson, Weyerbacher Brewing Co., Jean Broillet IV, Tired Hands Brewing Co. See all of the winners on page 60.

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CONTENTS

JULY 2013

SECTIONS 44 BEER TRAVEL

14 ON THE SCENE

Travel Local

Beer events in Philly’s beer scene.

47 SPIRITS Breckenridge Distillery

16 THE VARIETY PACK

49 LE FROMAGE

aleXaNDer clare, JONathaN clarK, ZacK cyPhers, cUrt DecKer, JOe GUNN, casey

Misty Creek Goat Dairy Tomme de Conestoga & Flying Fish Farmhouse Summer Ale.

hUGhes, NicK JOhNsON & chris laPierre

26 WOMAN ON THE SCENE Does Your Beer Have Legs?

By carOlyN sMaGalsKi

28 FUN WITH BEER

By ryaN hUDaK

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52 ALTERNA-BEER

30 HOMEBREWER’S CORNER

Commonwealth Cider

History of the NHC

By DaVe MartOraNa

32 HOP CULTURE

56 LOCAL WINE

RNV’s Hop Roots

Sommelier Smackdown

By JOsePh Bair

By Keith Wallace

34 COOKING WITH BEER

82 BAR+RESTAURANT

Helles Beer Can Chicken

SPOTLIGHT

By cheF rOBert leGGet

36 TUNES & BREWS The Perfect Combination

By G.W. Miller iii

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

86 THE TASTING ROOM 20 beers reviewed by our panel with special guest: Glen Macnow

39 TAPPING INTO

TECHNOLOGY 360° of Beer

93 DIRECTORY

40 DISCOVERING CRAFT BEER

Find craft beer near you!

First Craft Beer Memories By theresa siMONsON

98 BEER EVENTS Local happenings in the Philly beer scene

42 BREWMASTERS Brew Works’ Beau Baden

By Matt Brasch

86 PHILLYBEERSCENE.COM

‘94 and ‘12 Cuvée René

By PhilliP PittOre iii

6-Pack Beer Coasters

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50 FROM THE CELLAR

JULY2013

Spend the evening at the wildest festival in town!

Sample craft beers from more than a dozen local brewers and foods from your favorite local restaurants.

Saturday, July 20, 2013 6:30 to 10:00 p.m. (taps off at 9:30 p.m.)

Visit philadelphiazoo.org for tickets!

Event is limited to those 21 years of age or older (children will not be permitted).

Proper I.D. required. This is a rain or shine event.

PUBLISHER CREATIVE DIRECTOR EXECUTIVE EDITOR CONTRIBUTING EDITORS

Mat Falco Jonathan Clark Alicia Eichelman Joseph Bair, Matt Brasch, Zack Cyphers, Curt Decker, Joe Gunn, Ryan Hudak, Casey Hughes, Nick Johnson, Chris LaPierre, Chef Robert Legget, Dave Martorana, G.W. Miller III, Phillip Pittore III, Patrick Ridings, Theresa Simonson, Carolyn Smagalski, Brittanie Sterner & Keith Wallace

CONTRIBUTING ARTIST

Alexander Clare

LEAD PHOTOGRAPHER

Alison Dunlap

CONTRIBUTING PHOTOGRAPHERS

Ed Bronson, Parlee Chambers, John Fritchey, Stephen Lyford, & Mark Pasquinelli

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

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

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Rolling Barrel presents . . .

. r e e B .

Q B B . l l a b e s Ba BBQ Buffet, Craft Beers, Games, Live Music & a bunch of other activities to get you ready for the 4:05pm ballgame!

3 1 0 2 , 2 2 e n u J y a d r u Sat

m o c . l e r r a b g n i roll THIS ISN’T YOUR AVERAGE TAILGATE

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CONTRIBUTORS MATTHEW BRASCH THIS MONTH, WE TALK ABOUT MARKET SATURATION AND WHETHER OR NOT IT’S AN ISSUE. DESPITE THAT, IF YOU COULD SEE ANY BRAND FIND ITS HOME IN THE AREA, WHAT WOULD IT BE? I think Hofbräu should be in Philadelphia. I know there’s one “close by” in Pittsburgh, but I think it would thrive in Old City.

WHAT ARE YOU MOST LOOKING FORWARD TO WITH PHILLY BEER WEEK APPROACHING? I’m looking forward to two things: The incredible craft brew specials in almost every bar and the palpable feeling of acceptance of the craft brew culture— even by those who don’t usually drink beer!

BRITTANIE STERNER WHAT ARE YOU CURRENTLY DRINKING? No time like the present for a Bell’s Two Hearted Ale, no time like always.

I left my heart in Kalamazooooo.

IF YOU COULD MEET ANY BREWER/CELEBRITY IN THE CRAFT BEER WORLD, WHO WOULD IT BE AND WHY? I’d love to meet all the nice guys from Oskar Blues, and other brewers West of the Mississippi, who have been so kind to let me repeatedly interview them.

They all have such nice phone voices.

PATRICK RIDINGS THIS MONTH, WE TALK ABOUT MARKET SATURATION AND WHETHER OR NOT IT’S AN ISSUE. DESPITE THAT, IF YOU COULD SEE ANY BRAND FIND ITS HOME IN THE AREA, WHAT WOULD IT BE? I’d like to see Saint Benjamin accepted by a mainstream audience. Similar to Saucony Creek, it has received support from crowd funding. That process fascinates me and I want to know how it will affect the craft beer industry.

I hope it’s for the best.

WHAT ARE YOU CURRENTLY DRINKING? This week, I enjoyed Kona Wailua Ale, Weyerbacher Seventeen, and Dogfish Head Black & Blue. The first two were great for a relaxing afternoon spent reading in the sun. I introduced Black & Blue, now an old favorite of mine, to some friends for the first time. They seemed to appreciate it as much as me.

ZACK CYPHERS WHAT DO YOU MISS MOST ABOUT THE PHILLY BEER SCENE? I miss the community. For a city of its size, Philadelphia does feel small sometimes. It got smaller every year I lived there. It’s a city where you’re never far from a good neighborhood joint where the bartender knows your usual, where you can run into old friends and chat up new ones. The people make the beer scene great.

DO YOU PREFER AMERICAN CRAFT OR GERMAN BEERS? That is a tough one. American craft brewers respect classic recipes, but use them as a template for their own tinkering. German beers are the archetype that American brewers (especially brewers of lagers) should aspire to, but there’s no match for the limitless creativity and variety stateside.

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PUBLISHER’S LETTER

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

Ahhh….Philly Beer Week. I think this is simultaneously my most loved and hated week of the year. On the love side of things, well, it’s Philly Beer Week, what’s not to love? Ten days of drinking some of the best beers on the planet, hanging out with brewers from all over the world, and witnessing the creativity of the beer industry at its peak. It’s one hell of a ten days.

The hate part? Well, that’s mostly just the preparation and getting everything situated by the time festivities begin. Plus, there’s the risk of liver failure at any given time, and that wouldn’t be fun. There is also the challenge of attempting to stay sober enough to keep my composure while being exposed to all of the best beers on the planet.

OK, the hate part probably doesn’t reach the same level as the love part, and by the time PBW is in full swing, it’s definitely more of a love thing.

Speaking of Beer Week, I thought it would be fitting to take a look into the amount of beer that’s out there. Is there such a thing as too many beers? Can the market become saturated? Writer Patrick Ridings talked to many respected brewery and bar owners to figure out an answer. A look into the odd release schedule of those seasonal beers that we all love is also a featured topic this issue.

Why do pumpkin beers come out in mid-summer and summer beers while it’s still in the chill of late April? Well, hopefully Brittanie’s article will help clear things up for you.

Lastly, like every July issue, it’s awards time. The Best of the Philly Beer Scene Awards are revealed, with Victory Brewing Company once again coming out on top as the brewery of the year.

Tröegs Brewing Company also had a strong showing, once again coming home with the most awards: six in total. You can check out all of the winners for yourself and find many of those beers during Philly Beer Week events.

I’m sure I’ll be seeing many of you during PBW. I wish you all luck as you sort through the huge list of events and try to map out your week. It’s a daunting task, but in the end, there really isn’t any losing.

strawberry wheat

Our refreshing Strawberry Wheat Lager is a “must try” for fruit and beer lovers alike.

road trip to lancaster Make Lancaster Brewing a stop on your next “Brew-Venture”, and visit some of the top craft breweries in Central Pa.

302 N. PLUM ST. LANCASTER, PA 17602

LANCASTERBREWING.COM

CONNECT WITH US

Cheers, Mat Falco Publisher 13

ON THE SCENE

// event photos

The maypole setup outside Brauhaus Sch mitz to celebrate their outdoo r Maifest celebration .

the firkins Nick Less of Philly Homebrew Outlet tapping l.

Festiva ge for their inaugural Beer and Sausa

Colonial Reenactors put ting on a traditional brewing demonstration at the Washington Crossing Beer Festival.

Origlio sales-re p Joe at FAR Leahy E. at the end of the fe stivities

Lancaster Brewing Co. brewmaster, Bill Moore, sitting in the centrifuge at FARE.

FARE at the The resident astronaut wandering around goers. l festiva the l al with s Fuge to take picture

d annual ring the 3r drinkers du y pp ha y man al.

Two of the Beer Festiv n Crossing to ng hi as W

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JULY2013 JULY2013

The Yards team awaiting the crowd s so they can start pouring som e of the many fir kin s at the annual Real Ale Festival.

food, ne array of joyed the fi en ho w le up Another co RE. wine at FA spirits and

eulogy

beer,

Wycomb e Publick House Ow taking a ner, Fra tour of th n McLaug e facilitie hlin enjoy s after ing serving up food a t FARE.

Washington Crossing A view of the crowd at the

Beer Festival.

Dominic Capece , found sample er of F s of be ree Wil er and l Brew Fair Foo cheese ing Co., d Farm at our handin monthly stand in g out samplin Readin g at th g Term e inal Ma rket.

our lead “I on Beer” and se Pistola’s and edo for Joe Gunn, of Jo tux e’s Jo ing for on Dunlap, shopp . photographer, Alis ow Sh s ard Aw l at the 2nd Annua his hosting duties

Brauhaus Schmitz pu lled off ano with their ther fantas Maifest ce tic street fe lebration w stival crowd in se hich once again drew arch of liter a great s of some of the best German be ers.

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THE VARIETY PACK

// a little bit of everything

Quite the Pair A closer look at a mouth-watering match.

By JONathaN clarK

PHILLYBEERSCENE.COM

WEIRD BEER #25 CARTON DIGGER

Cheese & Beer takes the guesswork out of pairing craft beer with—you guessed it—cheese. The first ever of its kind, Cheese & Beer profiles the most popular craft brew styles and their cultured counterparts; a reference guide for cheese enthusiasts who want to delve deeper into the world of craft beer and a resource for craft beer enthusiasts who want to learn more about what cheeses to pair with their favorite brews. Chances are, if you’re reading this magazine, you’re already interested in craft beer—perhaps even consider yourself an expert, but how well do you fare when it comes to cultured pairings?

Written by longtime cheese columnist and author of books such as Cheese & Wine, The Cheese Course, and Eating Local, Janet Fletcher knows a thing or two about cheese. Fletcher pairs over 70 beers from craft breweries such as Abita, Russian River, Brooklyn Brewery, and Firestone Walker to name just a few, with cheeses that can be found locally at your favorite restaurant or local market. From IPAs to sours, bitters to Belgians, Cheese & Beer covers pairings based on texture, acidity, intensity, aroma, and of course, alcohol. The book starts off with a quick course on how and where to buy cheese, how to store and properly serve it and follows with a very basic guide on proper beer serving and storage.

After the first few pages, Fletcher opens up to what the book is really about— pairings. Sorted alphabetically and broken down by ales or lagers, Fletcher touches on the history, style characteristics, and suggestions of beers to try from each style, followed by the best cheese pairings for each. Three to four cheeses are selected from each category and are given mouth-watering descriptions based on texture, aroma, creaminess and finish.

Fletcher rounds out the book with a quick-look reference guide as well as six themed pairing platter ideas for entertaining. Whether you consider yourself a connoisseur of cheese or beer, or you’re just getting started, Cheese & Beer’s perfect pairings are sure to please your palate.

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By now, many of you have probably had an oyster beer. Putting those mollusks into a batch of stout is becoming almost commonplace in the craft beer world and is not exactly considered weird anymore.

Rightfully so, as they add a nice depth of character to a beer. Clams, however, have not found themselves a friendly and accepted place in the world of beer.

While great with butter or in Italian food, their initial foray into craft beer has been less than pleasant, appearing in the AB portfolio as Budweiser Chelada.

But do people really want to drink a clammy beer?

Known for putting out their unusual Pilot system series of beers, New Jersey based Carton Brewing Company decided to pay homage to the local clamming community. Carton Digger Ale, is their unique take on the gose style. The local fishing community is mostly comprised of clamming, so in tribute to that, their gose is brewed with fresh little neck clams sourced from the same bay that the brewery calls home. To balance out the clam, they also added lemongrass to what is otherwise a pretty straightforward gose recipe. The hop portfolio is compromised of Apollo and Summit on the bittering end and Green Bullet and Sorachi Ace for aromatics.

The result is a very drinkable (and non-clammy tasting), traditional, low ABV gose. It may seem a bit weird, but when you get past that there are clams in the beer, you really have an ideal beer for drinking on the Jersey Shore. Unfortunately, it’s a limited offering, as it’s part of their series of monthly releases brewed on the pilot system and draft only, so it won’t be the easiest to find.

It’s Named What?

Prism ChemoSabe. Because cancer sucks.

When you come across a beer with an unusual name, it’s always intriguing. You wonder how that name came to be and what it could possibly mean. Usually, it’s just a funny story about something that happened at the brewery or a brewer’s unique sense of humor shining through. When you find out that there is actually a depth to the meaning that involves a great cause, there is a sense of satisfaction to complement the intrigue behind ordering that beer.

Prism ChemoSabe is one such beer, and one you can take pride in ordering. In 2011, Brewmaster/Owner, Robert DeMaria, wanted to help out a local child that had been diagnosed with cancer. To do so, he brewed a beer in which he could donate the proceeds to the family of the child. The beer brewed is what DeMaria calls a big, black wheat beer with a touch of wasabi, weighing in at 8.5% ABV. DeMaria refers

to the wasabi as a way to add complexity to the beer to reference the complexity that comes with cancer.

Each year since, Prism has brewed a batch of ChemoSabe, choosing a different local family to support each time. On top of the proceeds he donates from distributing the beer and taproom sales, DeMaria also encourages bars to throw fundraiser events around tapping the beer and is always willing to bring the Prism team out to such events.

Even if you can’t do an event, he suggests charging a little extra and donating that to the family. If you walk into a bar and see a glass of ChemoSabe that seems a bit overpriced, know that in many cases it’s probably for good reason and you can feel a sense of satisfaction in forking over an extra couple dollars.

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THE VARIETY PACK

// a little bit of everything

I on Beer PBW Board of Directors— you owe me a penny.

By JOe GUNN

I love Philly Beer Week. Always have.

When my limo driver, Casey, and I opened up Jose Pistola’s, it was about six months before the first Philly Beer Week. We had a blast throwing ideas around for it before we even opened, so I probably have more of a sentimental connection to it than most people. On top of that, I get to hang out until morning with some of my favorite people while drinking beer way too good to drink in the amounts I consume it. I’m not sure, but I think I Wii Bowled with a Belgian prince one night, and I’ve definitely talked about beer in Japanese with the maker of the Hitachino beers for about an hour, without knowing Japanese.

Anyway, the Philly Beer Week Board is constantly asking for my advice on how to tweak it to make sure it remains the premier beer event in the country. I’ve never been on the board itself, and they technically don’t ask me shit, but these are a couple ideas I threw around at this year’s PBW Board of Directors BBQ Party at Don Russell’s pad.

I’m worried that no one remembers them because when I was done, we all did keg stands and jumped in the pool.

Figure out this beer situation.

The city of Philadelphia gets an incredible amount of limited beer from breweries around the world. Every legitimate bar in the city fights over them for about six months before Opening Tap. Once it arrives, that beer is secretly transported in the dark of night to a bunch of bars around the city. Some of the bars get the good stuff because they deserve it, for originally getting it to Philadelphia or whatever. Some bars get it because they know I’ll bring up that time I saw them kill somebody in their barrel room in the Russian River Valley if we don’t.

Nanotechnology.

I’ve always wanted some kind of “behind the eyelid app” from PhillyTapFinder. This is still probably a couple of years away, but

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someday, we’ll be able to look at every bar’s tap list without moving anything but our eyeballs. I’m not talking about using those Google Glasses either. There’s something weird about those things. We’ll never allow them in our bar, not with their X-ray vision, lie detector, and price checking software. The Philly Beer Week, one could allow people to look in each other’s eyes and see what events they were planning on going to for the duration of Beer Week. It would also allow us to see how many people are stalked and murdered this way.

Less terrorism.

Right now, Philly Beer Week terrorist attack numbers are at an all time low of zero people. Still, less terrorism is better terrorism.

Involve the suburban and outskirt bars.

Some bar owners I talk to outside the Center City area want to be involved in Philly Beer Week, but few get very excited about it. It’s almost like they’ll do it to be a part of it, but don’t expect any solid

return on the investment. You can almost forget about anything more than a couple blocks off a SEPTA Regional Rail. On a side note to the environmentalists, SEPTA has announced they’re open to the idea of a paperless ticket system. That hearing is set for 2018, unless it’s rainy that day.

One interesting solution to urban/ suburban integration is bar swapping. Bars team-up in relation to liquor cost and swap buildings for a weekend. For example, we’d switch bars with Teresa’s Next Door out in Wayne for a Saturday and Sunday. They would be free to use our kitchen, supplies, and ingredients, and basically do whatever they wanted. Meanwhile, my staff would probably go out and eat foie gras for two days while stealing glassware for Pistola’s.

I think I’m over my allotted words, so I’ll save the tips I gave them on fashion for another column. Basically, that BBQ ended in a fight between Tom Buonanno and Tom Kehoe over a cashmere jacket I brought in for show and tell. F’n Beer Week.

THE VARIETY PACK

// a little bit of everything

Top Albums To Brew To With Philadelphia Brewing Co. We asked someone from every aspect of Philadelphia Brewing Company to share with us what their favorite albums to work to are. If you happen to stop by the brewery while the team is at work, there’s a good chance that one of these albums will be playing.

Carl Cox F.A.C.T. 2

JOSH ERVINE HEAD BREWER

“The acoustics in the brewery tend to lend itself to either instrumental or electronic, so the album I lean on is Carl Cox’s F.A.C.T. 2 (disc 1). The driving bass helps get through the grain out process.”

Nightmares on Wax thought so…

Talking Heads Speaking in Tongues

BEN SCHAMBERG BREWER

“I like to call this music White Guy Funk—nice goofy, up-tempo grooves to keep me moving while I mash out. And thoughtprovoking enough to keep me interested.”

“I like it because the beat just keeps your mouse moving along.”

CAMERON BLYTH DESIGNER

Quicksand Slip

NOFX White Trash, Two Heebs, and a Bean “It just has everything you need to get through a busy day.”

COLIN SHAWCROSS HEAD OF PACKAGING

PAUL BUTTERLY

DRIVER OF THE KENZINGER TRUCK

“This album is basically my daily background noise. It brings me back to when I was a bike messenger in Center City trying to dodge beer trucks. Now I drive a Kenzinger truck.”

Which Bar is it?

Can you guess at which bar this photo was taken?

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

Send your answer to: contests@phillybeerscene.com The photo in the last issue was taken at 2nd Street Brew House, 1700 S 2nd St. 19148 19 19

THE VARIETY PACK

// meet the scene

Dave Garry, the Irishman from Scottish. or The Reason You Shouldn’t Let Four Drunk Friends Give an Interview.

Interview By Curt Decker, Casey Hughes, Nick Johnson, and Chris LaPierre

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JULY2013 JULY2013

Meet Dave Garry of Good Dog and Industry Bar, and learn absolutely nothing about him. *Advisory: Do not take any of this seriously.

The interview begins with about 15 minutes of less-than-sober banter, setting the pace for the rest of the evening.

Chris: So Dave, who did you nominate for the Philly Beer Scene Awards?

Dave: I voted for Nodding Head. I voted for three people because there were too many. I also voted for Flying Fish but then I retracted after Casey quit.

Chris: Will you start carrying more Flying Fish beer now that Casey is gone?

Dave: Absolutely, now that we know the quality is going to be more consistent.

Curt: I support Dave in whatever he says.

Dave: Thanks, Curt.

A Mummer’s Punch arrives at the table.

Dave: Just when I thought it couldn’t get any worse, here comes four quarts of solid liquor.

Chris: And sugar.

Chris: So Good Dog did not start off as a beer nerd’s bar. When did that change happen?

Dave: Nope, it didn’t happen until about 6 months after we opened.

Casey: Dave, what was it like opening a craft beer bar in Philadelphia?

Dave: I don’t know, I didn’t open it. Well, I did open Standard Tap, does that count?

Nick: Dave, how did you get your start in craft beer?

Dave: Standard Tap. Actually no, Tavern on Green. They had Stoudt’s American Pale Ale on tap.

The interview once again goes astray focusing on Dave’s favorite word in his vocabulary.

None of which can be printed.

Nick: When did you open up Industry Bar? Dave: June 2012, and it’s going very well, thanks to people like you.

Nick: And the concept behind here is for people in the industry?

Dave: Yes, very good, Nick.

Casey: So Dave, you’re from Scottish?

(Yes, this should be Scotland, but correcting them would just be wrong at this point. Either way, Dave is actually Irish.)

Dave: Yes, that’s right. The land of Braveheart.

Chris: What was the hardest thing about coming to America? Was it learning the language?

Dave: Getting through Immigration. No, actually, that was one of the easiest parts of coming to America.

Casey: I thought Eddie Murphy was the best part.

Dave:

They were like, ‘Are you coming on business or pleasure?’ I said pleasure and never looked back.

The conversation returns to the topic of Dave’s favorite word.

Nick: If you could describe yourself as any beer what would it be?

Dave: IPA. Nick: Why? Dave: Because I love hops.

Curt: It’s because he’s Irish, pale and an asshole.

Casey: Best answer all night.

Curt: I’m sorry, I love you like….

Dave: Curt Decker is one of my mentors, and the reason why I don’t let my staff drink during work.

Chris: What is your favorite bar that you don’t own?

Curt: That is a great question.

Dave: Standard Tap, Prohibition Taproom, and Nodding Head.

Casey: Curt just peed himself.

Curt: I appreciate it, but for me, that Memphis Taproom thing is big. I don’t even want it to be my favorite bar, but it’s really a

fucking great bar. The food is good. The beer is always good.

This somehow leads to the bashing of Dave’s Irish heritage and then laughing at how hard this interview will be to edit and more content that cannot be published.

Nick: What is it like owning two bars?

Dave: Two bars… Neighborhood bars and Center City bars are totally different. Center City bars are busy pretty much all day, every day. Whereas, neighborhood bars get busy later and [are] more of a destination, so you have to be nice.

Nick: That’s it, you have to be nice?

Curt: I disagree, I think neighborhood bars have it easier. You have more of a captive audience. In Center City, bars are only really living at this point on some lunches and when things are hopping in Center City.

Dave: You only have a captive audience if people are willing to come in your door.

Curt: You have to repeat business.…

This continues on for a while with nothing of editorial worth being said.

Dave: (To the approaching waitress) Can I get a Founders in a tulip glass?

Casey: (Mocking Dave’s order) Can I get a Double IPA in a shot glass, a whit beer in an eye dropper, some vodka in a syringe, or one of these straws full of porter?

Dave: Now I’m glad you’re moving to Florida. You’re such a *$#@!

Nick: I’ll throw 25 cents in for his ticket.

Get the hell out of here.

Dave: Why didn’t any of you ask me who my formative people in Philadelphia are? Because Curt would be one of them?

Nick: Who are your formative people in Philadelphia?

Dave: That’s a wrap.

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THE VARIETY PACK

// a little bit of everything

Brews Abroad How to order beer in Barcelona.

By ZacK cyPhers

Most travelers don’t go to Spain for beer, but let’s say you’re planning on spending vacation on a blanket soaking up some Mediterranean rays; you need something cold to pack in your beach bag. When tapas and their lesser-known cousin Pinxos make you thirsty, you might not always crave the traditional sangria.

Sometimes a clean, cold, refreshing beer is the answer to a day spent simmering in the Spanish sun. Back home, you’d ask for your favorite bottle or a draft, but in Barcelona, you’ll need more than your high school Spanish to order una cerveza.

Let’s explore a bit of Barça beer vocabulary. Una caña [KAHN-ya] or cañita is a small draft beer, usually the local pils. If you ask for this, the bartender will get right to work pouring you a 0.4 liter glass of the yellow stuff. Popular brands are Moritz or Estrella (“Star”), identifiable by the gold star on the label.

If you’d like something other than the ubiquitous pils, ask for it by name. One tasty option is Estrella’s Voll-Damm, the Spanish brewery’s curious take on a German Märzen beer. Its formidable 7.2% ABV will blast through the lingering flavor of the venerable Iberian ham. If you’re thirstier, asking for un litro [LEE-tro] will get you a liter of beer and una botella [bo-TAY-ya] is beer in a bottle. If you have a bottle preference you might ask for una botella de… Not all bars serve bottles, though. “Una jarra [YA-rah], por favor” will get you a half-liter handled mug of draft beer.

Those used to the selection back home might be disappointed by Barcelona’s beer offerings, but don’t despair. There is beer to be had. A surprising selection of bottles is available in corner bodegas. A few well-known brands of German beer are ubiquitous, Franziskaner and Bitburger, and a few Belgian favorites.

Spain may not be everyone’s idea of a beer mecca, but they’ve got something right. The small caña portion is a great serving size that grew out of necessity in the hot coastal climate. Hefting an oversized beer may look impressive, but a smaller glass keeps the beer cooler and fresher, and an attentive bartender will quickly refill an empty glass.

The next time you plan a Mediterranean sojourn, use your words and order up una caña. The bartender will appreciate it, and you’ll enjoy fresher beer like a local.

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THE VARIETY PACK

// a little bit of everything

Beer For All Your Senses A Mikkeller musical collaboration.

Beer and music are a natural pairing. Going to a concert is only an enhanced experience when you have a few good beers to enjoy during the show. Every backyard BBQ needs good music in the background to keep things going (as well as beer). But, the idea of pairing music and beer in a more literal sense is a concept that has received little attention in the craft beer world. (We’re not talking about musicians like Kid Rock putting out their own line of beers.) Leave it to one of the true originators of the craft beer movement to help shed light on this concept and make it a reality.

Famous gypsy brewer, Mikkel Borg Bjergsø, better known as Mikkeller, is just the man to make this happen. Teaming up with fellow Danes, Ring Them Bells, a beer and music pairing collaboration became a reality. Upon becoming friends on a visit to Mikkel’s bar, the guys behind Ring Them Bells inspired Mikkel to brew a beer that was made to drink with their upcoming debut album. The result was an imperial coffee porter aimed to complement the noisy guitar and driving drum beats of the album.

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The beer, like the album, blends complexity and smoothness.

The creamy richness is highlighted by the assertively bursting flavors from the coffee, bringing new life to the album when experienced together.

As with most Mikkeller beers, this won’t be brewed often and will be mostly hard to get a hold of, but the album will be around for as long as it’s desired. Having the beer just disappear and lessen the experience of the album was not something Mikkel wanted to happen. To remedy the situation, the back-side of the vinyl has the recipe for the beer intricately etched onto it, opening the doors for any homebrewer to try their hand at recreating this beer; adding to the depth and beauty of this collaboration.

A truly unique pairing, Ring Them Bells lead singer, Johannes Nidam, captures the collaboration, “Music and beer go hand in hand, and we wanted our listeners to appreciate and experience Ring Them Bells with all their senses.” a

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25

WOMAN ON THE SCENE

Does Your Beer Have Legs?

High alcohol brews leave their mark on the scene.

By carOlyN sMaGalsKi

Y

ou might have noticed them a bit more lately, slinking long and willowy on the side of your glass. Perhaps you feel tempted to run your fingers along their entire length, tracing the curves from beginning to end. Legs have a different look, one that implies luxury and suppleness. Their viscosity might have the consistency of coconut oil. Not exactly what you expect from your beer.

Beer typically has a head, with lacing that sticks to the sides of the glass —intricate, like Irish tatting or delicate, like a gauzy web. The foam may be moussy, with large rocky holes, reminiscent of a lunar landscape. But when it has legs, beer imprints the glass with a secret—a potency of alcohol that warns the drinker, “Beware.”

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Jim Koch of Boston Beer Company, aka Sam Adams, started the shift to high alcohol beers in 1993. As a brewer, he was always trying something new—brewing with emerging hop cultivars, unconventional spices, a robust yeast strain—pushing the limits. At the time, his latest experiment would reveal just how high the alcohol level could climb in a traditionallybrewed beer.

His idea, at the time, was outrageous.

Along with malted barley and Noble hops, Koch added maple syrup; then fermented it with California champagne yeast. His creation slept in Tennessee and Kentucky whiskey casks and emerged like a piece of art, dressed in cobalt blue glass with a hermetically sealed cork. At the time, this Triple Bock clocked in at 17.5% ABV, but Beer Hunter Michael Jackson wrote, “The result might better be described as a barley wine,” with the “fatness and power … of Madeira.”

In 1999, Sam Calagione of Dogfish Head Craft Brewery in Delaware, brewed his off-centered World Wide Stout with so much barley that it went against the grain of economic sense. He was on a mission, though; reaching for those high ABVs and a flavor that worked. A Port-like beer emerged, with flavors of rich chocolate, lingonberries and plums, and the heat of booze, immersed in robust body. This one had a head, but the alcohol seemed to eat it quickly, while legs emerged, long and glossy. It rocked between 15-20% alcohol by volume.

World Wide Stout had toppled Triple Bock, but not for long.

Jim Koch released Sam Adams Millennium in 1999, just in time for the new millennium at 21% ABV. It was the next generation of Triple Bock, aged in oak for four or five years, selling for $200 a bottle. Utopias MMII followed in 2002, with additional Utopias released in 2003, 2005, 2007, and 2009.

This last version captured the crown in the Guinness Book of World Records as the strongest beer on the planet at 29% ABV. Utopias 2009 marked a shift from traditional methods of brewing high-alcohol

beer to state-of-the-art methods of fractional freezing, also called freeze distillation. In this method, the temperature of fermented beer is lowered until a dilute solution of alcohol in water, best described as a poorer- quality beermix, freezes. It is removed. Then the process is repeated until the remaining liquid is

Deer, Tactical Nuclear Penguin, and Sink the Bismarck, with alcohol levels pushing 41%.

BrewDog attacked again with a roiling punch from The End of History at 55% ABV, and Schorschbräu trumped with Schorschbock Finis Coronat Opus, (meaning “the ending crowns the work”) classically inspired by

The contest for supremacy has turned into the Daytona 500 of High Alcohol Beers, a constant race toward the outer limits. infused with rich, high-quality alcohol.

The result is a beer that is often described as intense, round, torrid and lustful, like a fruited cognac or fine liqueur.

Consumers are repeatedly shocked at the appearance of these beers. They carry an oily appearance, devoid of head. These are sipping beers. When swirled in a brandy snifter, they deposit a thin layer of “liquid glass” on the surface that breaks into lustrous legs, slipping gently back into the liquid from which they emerged.

Fractional freezing became a phenomenon overnight. The race was on to produce beers of ever-higher alcohol levels, without burning-out the throat of the consumer. The idea is to create a beer with concentrated flavors, resulting in a pure product, untainted by additives that could pump the levels up artificially. This is beer, pure and simple.

The contest for supremacy has turned into the Daytona 500 of High Alcohol Beers, a constant race toward the outer limits.

Since Sam Adams grabbed headlines with Utopias in 2009, a friendly rivalry between Germany and Scotland has emerged. Georg Tscheuschner, owner of Schorschbräu in the Franconian Lake region of Oberasbach, has regularly traded places as front runner with the brewing team of Watt and Dickie of BrewDog in Fraserburgh and Aberdeenshire.

As Schorschbräu released Schorschbock 31 at 30.9% and Schorschbock 40 at 40%, BrewDog came up to the surface with Ghost

Ovid. This 57.7% beer is presented in ceramic, swing-top bottles, sealed in wax— each one personally signed by Tscheuschner and tucked into a wooden box. It is elite, like cognac, and rare. Only 36 bottles were made.

Records are made to be broken, and another Scottish brewery emerged from the woodwork with Armageddon, at 65% alcohol by volume. Lewis Shand, Founder and Co-director of Brewmeister in Aberdeenshire, is proud of his 100% Scottish spring water which he claims adds to the easy drinkability of Armageddon. Repeatedly, reviews indicate that the 65% alcohol level is artfully hidden, while rare-beer enthusiasts express skepticism that it could possibly be that high. Perhaps it is not. It seems like a good time for the beer police to do their own taste-test.

Since its official christening as the Best Beer Drinking City in America in 2008, Philadelphia has upheld its reputation as an advocate of well-crafted, local and international beer. Many of these leggy beers are hidden in the discreet nooks and cellars of beer bars throughout the city, so you might wish to go on a beer hunt in search of the goods. Seek out Struise Black Damnation, Darkest Night, or Mikkeller Heavy Black.

Get your beer-dawg to sniff out Dogfish Head World Wide Stout, aging gently in the secret recesses of its Milton, Delaware warehouse. Utopias have been spotted in suburban Philly, so “Come, Sit and Stay.” a

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FUN WITH BEER

Respect the Wood A simple way to upcycle old 6-pack cases into practical beer art.

You invite some friends over for beers and when everyone leaves, you find that someone left their beer on your great-grandmother’s cherished coffee table that her lover brought back on the Titanic—which you were fortunate enough to inherit. Before your tears begin to swell, think to yourself: “Would this have happened if I had awesome beer coasters?”

Maybe, considering how drunk your friends were, but probably not.

Well, with just a few basic items, you can create awesome coasters that not only serve to protect, but also look great on their own and will impress your friends with your Etsy-like craftiness (you know that’s the real reason anyway). So grow a beard, chug a beer, and let’s get crafting!

WHAT YOU NEED • An assortment of 6-pack cases (Go with your favorites: bright, strong graphics work best) • Mod Podge (watered down white glue would work as well) • Tiles (ceramic, marble, slate, or wood— whatever you like best) • Felt pads (optional)

+

+

WHAT TO DO Step 1: Save those 6-pack cases! If you don’t have enough, head to your local bottle shop and pick out a few that you think would work. Think of it as an excuse to try a few beers you’ve had your eye on, but haven’t made the plunge on yet. It’s also a good idea to pick out packs you drink regularly—that way you have a custom coaster for each of your favorites.

you’d like to use for the coasters. Hint: Cut inside the lines, the template needs to be smaller than the final size of the graphics to fit on the tile.

Step 3: Wash your tiles to remove any dust. Apply a generous amount of adhesive and let sit for a few minutes until tacky. Hint: A foam brush works best for this. Drink some of the beer while you wait.

Step 2: Trace the outline of a tile on a spare piece of Step 4: Place the cut out 6-pack graphic on the cardboard—this is your template. Use this to trace tile and center. Smooth any bubbles or wrinkles. and cut out the graphic portion of the 6-pack cases Allow time to dry (about 10 minutes).

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Step 5: Once dried, apply a coat on top of the coaster to seal the paper. Allow to dry. Apply additional coats until you’ve reached the desired look.

Optional: Seal with a clear lacquer for maximum durability and apply felt pads to bottom to prevent scratching underlying surfaces.

Step 6: Find the perfect place for your new beer-case coasters and enjoy a great brew while respecting the wood underneath. a

Brooklyn Silver Anniversary Lager 1988-2013

It’s been a long and, at times, bumpy road.

But now more people than ever are able to enjoy Brooklyn beers all over the world.

Throughout the years, some of the friends we’ve made have risen to artistic fame. We could think of no better way to celebrate our 25th anniversar y than to partner with Fred Tomaselli, Roxy Paine, Joe Amrhein and Elizabeth Crawford, all of whom agreed to contribute art to grace the labels of a Silver Anniversary Lager. Our celebrated Brewmaster Garrett Oliver crafted a double bock version of our first beer, Brooklyn Lager, to commemorate the anniversary.

This second label features Joe Amrhein’s piece, A Fallibility of Perception. We’ll be rolling out the next two throughout 2013.

Cheers!

Steve Hindy, co-founder and president

The Brooklyn Brewer y 79 N 11th St, Brooklyn, NY 11249 • BrooklynBrewer y.com Facebook.com/TheBrooklynBrewery • @BrooklynBrewery • BrooklynBloggery.com

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

215.978.4545 londongrill.com

29

HOMEBREWER’S CORNER

It’s taken 35 years, but the NHC finally makes its way to Philadelphia.

However, the growth following that did not stay consistent. In 1997, things appeared to peak with over eight hundred attendees. But over the next seven years, those numbers fluctuated quite drastically, dipping as low as just over the 200 mark. By this point though, the competitive angle of the conference–the National Homebrew Competition–was in full force and receiving on the plus side of 3,000 entries. The homebrew community was obviously hungry for more.

In its 35th anniversary, the NHC is finally making its way to Philadelphia. Home to the premier beer culture in the country, Philly homebrewers made that fact well-known by selling out the conference in record time. It took the homebrew community less than half the time it took to sell-out last year (20 hours compared to 2 days). That’s not even the impressive part. This year’s conference is nearly double the size in attendance, with 3,400 homebrewers expected to invade Philadelphia from near and far. A true testament to our world-class beer culture.

So what exactly is a homebrewers conference all about, and why all the hype? As local homebrewer and soon-to-be professional brewer, Sean Mellody puts it: “NHC is what I imagine Star Trek conventions are like, but with beer, and probably less woman, unfortunately.”

Photography © Ed Bronson and/or Brewers Association

Back on May 5th, 1979, it would have been hard to anticipate that the National Homebrewers Conference (NHC) would grow to the size it has. Held in the Community Free School in Boulder, Colorado, the NHC originally welcomed about 200 attendees to their gathering in celebration of the homebrew community. For ten years it stayed in the Colorado area, as it slowly grew in attendance and moved on from schools to local hotels. Home of the American Homebrewers Association, a branch of the Brewers Association and the Great American Beer Festival starting in 1983, it was a logical hub for the conference to plant its roots.

In 1989, with the homebrew community growing throughout the country, the NHC hit the road; its first stop being in Cincinnati, Ohio at the now defunct Oldenberg Brewery. Following that first trip out of the state of Colorado, the NHC made it an annual tradition to hold the conference in a different city each year, only having returned to Colorado twice since. The conferences have made it to the East Coast only a single time, during a 1991 conference in Manchester, NH. A year before, the NHC showed true signs of growth, having doubled its original capacity at the conference held in Oakland, California.

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From an educational standpoint there are two main aspects to the Conference: seminars and the Homebrew Expo. The seminars occur each afternoon and cover any homebrewing topic you can imagine. Various professional brewers, authors, and experts present hour long sessions; renowned names in the industry including Mitch Steele, Dick Cantwell, and Stan Hieronymus will be among the speakers. Homebrewers can wander in and out of all the seminars they would like to attend (there are typically three seminars going on simultaneously). Not all can be attended, so picking and choosing what is most fitting for you personally is important and sometimes, the most challenging part.

Thankfully, there is typically beer involved and if there’s not, you’re free to bring beer with you. Most seminars tend to have an interactive aspect as well, so homebrewers can fire-off their pressing questions.

The other educational aspect of the Conference is the Homebrew Expo. The expo is a giant trade show geared towards the homebrew community. Homebrewers can dig their hands into all kinds of malts and hops in search of finding new ingredients for their next batch of beer. Many homebrew shops and equipment manufacturers will be there

as well, showcasing the latest innovations in the homebrew world. Most importantly, there will be beer poured. Both homebrew clubs and professional brewers will be in attendance, pouring samples of their finest. The expo is like no other for homebrewers and one of the greatest opportunities to hone the craft.

Throughout the course of the day there is also a Social Club set-up. It is here that you can freely come and go as you please and sample all the various beers. At the end of the night, after all the seminars and banquets are complete, the Social Club grows in size and becomes a party (that just so happens to be sponsored by Philly Beer Scene). It is here that you can end the night making friends, drinking beer and truly enjoying your experience.

Other non-educational parts of the Conference include Pro-Brewers Night, Club Night, and the Grand Banquet & Awards Ceremony. Pro-Brewers Night is exactly what

it sounds like–a night to drink professionally brewed beers. It’s time to take a break from all the great homebrews you’ve been drinking and enjoy the beers from homebrewers of the past. Club Night is the exact opposite. This is the night where all the homebrew clubs get to show-off, and what is largely considered the most fun part of the Conference. Clubs tend to go all out, each setting up a booth and dressing up in costume or following some sort of theme to stand out among the rest while they showoff their fine creations.

Finally, there is the Grand Banquet. This is a culmination of sorts for the conference. All the homebrewers gather for an epic meal created by famous homebrew chef, Sean Paxton. This multi-course meal is paired with beers from Rogue Ales and each dish incorporates hops, grains, and/or beer making for the perfect meal. Throughout the evening, awards are also handed out for the National Homebrew Competition.

All in all, the NHC has grown into a notto-be-missed experience for any homebrew advocate. As Mellody puts it, “Each of these main events are top-quality beer events, that honestly, I think don’t get a lot of press outside the homebrew community, since we are the only ones experiencing it. These ‘fests’ are like no other. The Pro-Am night with home brewers and professional brewers was by far the best beer event I’ve ever been to. That’s saying a lot, too.” a

31

HOP CULTURE

RNV’s Hop Roots Ralph Olson’s hop formula for success.

By JOe Bair

In 1978, President Carter passed the law legalizing beer making. The hops, yeast and malt industry geared up for the new phenomenon of artisan brewers. They sponsored craft beer festivals and conventions with information, samples and presentations of their commodity. Hopunion was a noticeable name with the intent to provide hops only for craft beer. It eventually would be run by the two Ralphs—Ralph Olson and Ralph Woodall.

This article is about just one of the Ralphs—Ralph Olson. Born in Spokane and raised in Yakima, Washington, where fruit is plentiful and hops grow tall. This area produces three-quarters of the hops grown in the U.S. Ralph picked fruit as a kid and after college, he got his hop job the way every beer lover should—at the local watering hole!

Ralph began in the hop fields in 1978; he took up nearly every job there. On April 1, 1980, he was hired by Hopunion Raiser, a German-owned company dating back to 1809, quite different from the company Hopunion, LLC is today. Both Olson and Woodall advanced to the top when most of Hopunion Raiser’s assets were sold and Hopunion, LLC was spun-off in 2001. They correctly assumed the relationship between experienced hop growers and the new artisan craft brewers—who would liberally use the quality hops—was the formula for success.

Olson remembers the pioneers of the craft beer industry in the early 80s, like Ken Grossman of Sierra Nevada. He recalls, “I was like a flashback, sitting down with Ken in Chico, California and drinking the future Sierra Nevada beers made with the ‘brewers cut.’

He told me that after a few hoppy beers he was thinking what we all are thinking now, ‘This is the future...I want to be part of it.’ The ‘brewers cut’ is what hop merchants offer brewers as the finished product, it is cut out of every fiftieth 200-pound bale in a lot.”

Hopunion, LLC owners are now hop growers. Ralph is a solid grader because he knows all of the problems that can happen: from the planting of the rhizomes, growing and harvesting, and even the best hops evaluated at harvest time in a field can be damaged from picking, processing, drying, cooling, packaging and transporting flaws. Note: hop bales are also inspected by the Washington Hop Commission for disease, insect, leaf/stem & seed content as part of weight.

Ralph’s hop presentations showed the careful harvest, curing, packaging and shipping in the hop fields and Hopunion factories.

Ralph talked like he had been there, done that, and that his backbone was a hop trellis weighted with bines. By all accounts, he was a fun guy and a humorous, ball-buster broker at the same time. He knew how to identify the multitude of flaws in hops when making bulk buys. He received, graded and inspected hops bought

by Hopunion and then sold them to craft breweries in the U.S. and

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around the world. Ralph Olsen was the most important exporting hop man in craft brewing.

To differentiate beers, different hop breeds would need to emerge.

Ralph made Hopunion partners with Hop Breeding Company, LLC. It no longer depended on the USDA’s public hop program to do this. Ralph said, “Public Hops became a failed program.”

Mostly because the USDA was driven by the macros for the old world hop flavor grown in the new world. He said that thousands of new breeds were never brought to market and certain varieties that exist in the market today had their origin in “failed” USDA research.

Hopunion merged with Yakima Chief in 2006. “The Chief ” deals solely with International and macro brewers.

Thirty-two years later, in 2010, he left Hopunion. “It’s different today,” he paused, “more corporate hop farm’s management and less hop farmers to talk with.” You could say he is “back to the roots” of the hop business. I buy my rhizomes from RNV Enterprises, a company run in the spring by Ralph and Vickie (his wife,who also

worked at Hopunion). He helps his two daughters run a drive-thru espresso stand in Yakima called Rush Coffee. The rest of the time, he fixes and sells old workhorse trucks.

Ralph was awarded the Homebrew Recognition Award by the Brewers Association ten years ago for his early work in craft beer and homebrew. Not to mention, Ralph was the “Head Hop” of the twenty-first century hoppy revolution which started in the fourteenth century. There is a chivalric code award that goes back to the beginning use of hops in beer. It is called “The Order of the Hop” which is awarded to individuals who advance hop culture, including the stable delivery of the product, like Ralph and his mentor, Ernie Netter, have done.

The award would be given to those who help encourage hops to fortify ale. Its rival, gruit, had mixing houses which were controlled by the government, nobles and monasteries. The herbal/ spice recipes were kept secret. Gruit houses had command of folk medicines administered to the people through drinking “ale,”

which was the same as drinking water back then. The battle of evil and good were tied to descriptors of hops back then as either the “pernicious and wicked weed” or the “noble herb” that “The Order of the Hop” promoted.

The history of the award goes back to 1409, when John the Fearless, Duke of Burgundy and King of Brabant initiated the award in memory of Duke Gambrinus (Jean Primus, John I, or John the Victorious). Gambrinus is believed to be the inventor of hopped malted beer. Yes—it took almost five hundred years before ale (un-hopped) and beer (hopped) had the same meaning.

The motto of “The Order of the Hop” is “Ego Sileo” (I keep silent). I asked Ralph about his knowledge of folk medicinal use of hops, expecting him to reveal the rationale of why it took so long for savory hops to be accepted in ale. I hypothesized hops only relative Cannabaceae or hop phytoestrogens. Suddenly, there was commotion on the other end of the line. Ralph gallantly said he had to go, thus leaving the deep secrets esoteric—and true to the motto! a

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COOKING WITH BEER

Ultima Helles Beer Can Chicken A new twist on an old cook-out favorite.

By cheF rOBert leGGet

I have to admit that I’m a sucker for new innovations and even repeats of the oldie but goodie. When I saw the Sly Fox Helles release (in that fancy convertible can), I immediately started thinking of beer can chicken. When I popped that top, unlimited possibilities utilizing the all-open sunroof of that clever example of aluminum genius danced through my toxified mind.

The Sly Fox Helles has a classic German malt profile in the aroma, mainly pils, with a simple hop background used exclusively for bitters, allowing the malt to shine through in every sip. As you may have guessed, this is the perfect outdoor BBQ beer with just enough of everything to get you through cooking for your guests.

Ingredients:

• 1 whole Lancaster County chicken, washed well and patted dry • 2 cans Sly Fox Helles • 2 pints water • 1 cup kosher salt

• 1 cup brown sugar • ¼ cup Madras curry powder • 1 tbsp. allspice • 3 oz. minced garlic • 2 bunches of Thai basil • 2 oz. star anise

Directions:

• Toast all of your spices until fragrant.

• Add the salt, sugar, garlic and water. Bring to a boil.

• Add your 2 cans of Sly Fox and place in the cooler.

• Chill until 40º, then toss that tasty bird in the icy bath along with the Thai basil.

• Place a plate on top, weighing the chicken down overnight. *Note: You can use the chicken after 12 hours, but I prefer 2 days.

• Next, take your Helles can (with the beer in it) and place 3 sprigs each; rosemary, thyme, oregano, curly parsley, Thai basil & sage in the can. Be sure to snip the stems to get those aromas flowing.

• Place this canned herbal bouquet inside your chicken while positioning “him” Indian style.

(Unless you have one of those fancy beer can chicken gadgets, which work all the same.)

• Using an indirect cooking method and natural lump coal along with some chunks of cherry wood, start smoking, covered, to the internal temperature of 165º in the thickest part of the thigh.

• Then, just start shredding the meat off that bad boy when well-rested!

Assembly:

• No assembly needed on this season’s recipe. This is just straight, simple, smokey chicken goodness paired with one of our best East Coast lagers. Enjoy on fresh tortillas with lime and slaw! a

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TUNES & BREWS

Finding the Perfect Combination The operators of MilkBoy Philadelphia think they can take their food, beer and music formula elsewhere.

By G.W. Miller III

Bill Hanson and his brother-in-law Tommy Joyner were down the shore, watching the Phillies and drinking Scotch when Joyner got a phone call. The owner of a Center City building was looking for a tenant who would bring life to a long-neglected corner of Philadelphia.

After he hung up, Joyner looked at Hanson and asked, “Want to open a restaurant at 11th and Chestnut?”

Hanson, who had worked in the restaurant business for more than a decade by then, immediately said yes.

In September 2011, the pair—along with business partner Jamie Lokoff, opened MilkBoy Philadelphia, a restaurant, bar and 200-person capacity music venue in the heart of the city.

Open for 19 hours per day, seven days per week, the spot has become a favorite hangout for music lovers, office workers, and doctors and nurses from Jefferson University Hospital, located across the street.

MilkBoy has a “3rd shift” special, with the bar opening at 7 a.m. specifically for the folks in scrubs.

They specialize in canned beers, with around 30 varieties regularly available and another ten rotating with the seasons.

“I chose cans because it seemed more rock ‘n’ roll,” says Hanson, who worked for Stephen Starr, Jose Garces and the Hard Rock Café before joining forces with Joyner and Lokoff.

There are six brews on tap as well.

“Our beer list is a microcosm of our band list,” Hanson says.

There are a number of spectacular beers from across the country behind the bar— from The Brewer’s Art, Oskar Blues Brewery, Half 36

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Acre Beer Company and Sixpoint Brewery, among many others, with a sprinkling of local brews. It’s the same formula with their music— they have touring bands from around the world and they blend in local talent.

A South Jersey native, Hanson has always been around music. His father emigrated from Australia to America as a rock musician. His first job after graduating from Ithaca College was at the then-brand new Hard Rock Café in Atlantic City. He’s known and hung out with Joyner, a drummer who co-owns MilkBoy The Studio and MilkBoy Coffee in Ardmore with Lokoff, since the early 2000s when Joyner started dating Hanson’s sister Renee.

“Bill is my kind of guy,” says Joyner. “He works hard and he plays hard.”

With this location, the three owners think they have found a model they can replicate in other parts of the city. They are already shopping for another location.

“There’s a duality to this space,” says Hanson. “As a bar and restaurant, it could be thriving on its own. Music gives it a cool factor.”

The trio also dream about developing a larger venue, with a capacity for around 400 or 500 people. And they think they could take their business model—beer, food and music—to college towns across the country.

“People say that you should keep business and family separate,” says Joyner. “But I think that’s said by people who’ve never been in business with family. There are plenty of examples of successful family businesses, and we are striving to be another.” a

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Family Run, Urban Made, and Fiercely Independent since 1998.

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l silver meda T h e B r e w Wo r k s . c o m PHILLY BEER WEEK 2013

Schedule of Events

Guy Juravich, Server Brauhaus Schmitz // Drums

Friday May 31st HAMMER OF GLORY TRANSPORT

And others to be announced...

Open Mic musicians welcome to join from 8 - 9pm

Fri May 31st - Sun June 2nd GOSE GONE WILD Just in time for bikini season!! Gose, a specialty of the town of Leipzig and one of the lesser known german beer styles, is brewed with salt water and coriander which results in a light sourness and dryness. This sour wheat beer is outrageously refreshing and perfect to celebrate the warmer months. Several other German sour beers will be featured as well.

Here is a teaser: Freigeist Bierkultur Gose / Monarchy Musseland Hickory smoked Gose / Kissmeyer gooseberry Gose Local Options Gose / Professor Fritz Briem 1809 Sun June 2nd USA VS. GERMANY IN WASHINGTON DC Tuesday June 4th 6pm-8pm EXTRAORDINARY BEER AND CHEESE PAIRING WITH DIBRUNO’S Brauhaus Schmitz will be hosting the Dibruno’s cheese monger Mike. We will be pairing 4 imported cheeses from Germany, Switzerland and the Netherlands with some of Brauhaus Schmitz finest and rarest beers. And do we dare? Yes, we are pairing a cheese with schnapps! This is a nonticketed event, supplies are limited so reservations are highly recommended!

Tuesday June 4th 8pm-12pm “BIER UND KLASSIKE ROCK” Brauhaus Schmitz chef Jeremy Nolen will be hosting several musicians from the industry for a night of craft beers with Neshaminy creek brewing and live music. Also joining Jeremy and his cohorts is jeremy’s fathers band; “The Ron Nolen Concept”, Ron was a well established chef and guitarist is South East PA. Jeremy Nolen, Chef Brauhaus Schmitz & Wursthaus Schmitz // Guitar/Vocal Ben Puchowitz, Chef Matyson & Cheu Noodle Bar // Guitar Gregg Gordon, Bartender Johnny Brenda’s // Vocals

This is not a ticketed event, will be open to the public with Neshaminy Creek Brewing beer specials and complementary light snacks courtesy of Brauhaus Schmitz.

Wed. June 5th 5:30 Bus Departure & 7:30 Game Time PHILADELPHIA UNION PUB CHALLENGE Are you a Futball (soccer), Philadelphia Union or a Brauhaus fan? Come support the Union and Brauhaus Schmitz as the Union Battles Columbus and we battle for the title of #1 Union pub partner.

Brauhaus won the 1st 2 years, so come help us bring the trophy back to where it belongs.

Only $30 includes: • Ticket to the game • Rransportation to and from the stadium • “Refreshments” on the bus • Complimentary buffet before the game at Brauhaus Schmitz • A chance to win a 1 hour free Happy Hour for you and your friends Thurs June 6th 6pm-8pm STATE OF THE PHILADELPHIA UNION & THE 1ST TIME APPEARANCE OF KONIG LUDWIG DUNKEL WEISS IN THE USA Come get your autographs and picture taken with Philadelphia Unions only “……” (Guess Who) And what is soccer without beer? Alongside with the Union player we are releasing Konig Ludwig Dunkelweiss which is making its voyage across the ocean for the 1st time in its history. And what better place to tap it first then Brauhaus Schmitz? Come join the fun with beer specials and Union giveaways!

Fri June 7th-Sun Jun 9th BEAT THE HEAT WITH WHEAT Its that time of year again for the uncomfortable humidity and heat waves. The Germans have had a solution for this problem for centuries. That solution is their ever refreshing wheat beers. Brauhaus Schmitz will be featuring over 10 different German imported varieties of this summer thirst quencher.

Sure to quench anyone’s thirst.

7 1 8 S O U T H S T R E E T / / P H I L A D E L P H I A , PA 1 9 1 4 7 / / P H 2 6 7 . 9 0 9 . 8 8 1 4 / / W W W. B R AU H AU S - S C H M I T Z . C O M

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TAPPING INTO TECHNOLOGY

360° of Beer Sly Fox continues to lead the way in the world of cans.

With only a recent resurgence in the craft beer world, a unique can innovation wasn’t something that most expected. After all, cans are still somewhat of a hot new thing in craft beer. However, craft cans aren’t exactly new to Sly Fox Brewing Company. One of the innovators of craft cans and the first to do so in the Mid-Atlantic region, Sly Fox has been choosing metal over glass as their main source of packaging since 2006. So for them, a new take on the can technology was a fitting advancement.

Teaming up with Philadelphia based can manufacturer, Crown Holdings, Inc., Sly Fox introduced the 360 End Can; a new type of can that allows you to peel off almost the entire top of the can, resulting in a can cup. A quick pull of the tab and you can finally enjoy the fine aromatics that accompany a well-brewed beer. It’s the best of both worlds, with the versatility and transportability of a can and the more satisfying drinkability of a glass.

To kick things off, Sly Fox introduced the beer with their newest canned offering, Helles Lager, as well as a very limited amount of a special IPA brewed for the grand premier at the recent Craft Brewers Conference. For those attending Philadelphia Phillies games, you can also get cans of their famous Pikeland Pils in the new 360 End format. Unfortunately, that will be the only place to get them at the moment, but it just makes for another excuse to take in a ballgame.

Where things go with the 360 End Can is unknown and not all Sly Fox packaged offerings will end up in this format, as they are not allowed in certain states due to litter related laws. They may always remain a limited item available in the local market, but there’s nothing wrong with that; it seems only fitting that the best beer city in the country has some unique beer innovations of its own. And, no matter what the litter laws say, this innovation definitely adds a notch in favor of cans in the bottle versus can argument. a

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DISCOVERING CRAFT BEER

Thank You, Bert!

Reader Theresa Simonson describes her discovery of craft beer.

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

During my college years, “beer” was to be avoided at all costs. It was horrible, cold and even worse when warmed up a little. I would have rather had a glass of wine.

Bert Grant’s Yakima Brewing Company and Real Ales was my introduction to craft beer in 1991. And what an introduction it was!

Imperial Stout, Scottish Ale, Hopzilla IPA, HefeWeizen, Perfect Porter, Winter Ale, Golden Ale, and Spiced Ale come to mind. Bert’s Brewpub, located in Yakima, Washington, was housed in a historic train depot with three rooms. On Friday and Saturday nights it was tough to get a seat. I loved the food, the beer and date nights away from the kids!

We moved to Green Bay, Wisconsin in 1999 and were able to get Bert’s beers at our local beer store for a couple of years. That supply dried up with Bert’s financial troubles. So, we came to love Leinenkugel’s Creamy Dark and Honey Weiss, Lakefront’s Eastside Dark and Oktoberfest and other Midwestern craft beers.

A move to Delaware in 2005 introduced me to East Coast craft beer—specifically Philly and its suburbs. My taste buds exploded: Triumph Filthy Blonde, Nodding Head Berliner Weisse, Iron Hill West Chester’s Belgian-style beers, Flying Fish Exit Series, Sly Fox Pikeland Pils, Yards Brawler, Manayunk Bill’s Pils, Victory Baltic Thunder and Yakima Glory, and Earth Bread+Brewery

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(never the same thing twice). I could also talk about Delaware’s breweries and brewpubs: Dogfish Head, Fordham/Old Dominion, 16 Mile, Stewart’s, Twin Lakes, Iron Hill Newark, Iron Hill Wilmington, and Argilla Brewing Company.

Recently, I learned that my paternal Czech grandfather brewed beer on his Crete, Nebraska farm in the 1930s, 1940s, and 1950s.

All nine kids were put to work: dropping tiny bits of gravel into the used bottles and scouring out the old yeast, sanitizing bottles with lots of bleach, boiling the wort, being brewer’s assistants, making sure the beer fermenting in the cellar (next to the wash tub and the mangle iron) was okay, and of course, bottling. I guess Grandpa didn’t have a hydrometer, because my father remembers bottles blowing their caps on a fairly regular basis and making a mess in Grandma’s laundry room. Grandpa also made wine, but that is another story.

My husband and I brewed our first batch (a Russian imperial stout) in the fall of 2010. Since then, we’ve brewed a smoked porter, several English bitters, pumpkin spice ale, a Wells Banana Bread Beer clone, and we currently are enjoying a Scottish ale.

So, brewing is in my genes, apparently. But I didn’t know it until I was awakened to the possibilities of great beer by Bert Grant.

Thanks, Bert. a

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BREWMASTERS

The Brewpub Without Limits An interview with Brew Works Brewmaster Beau Baden.

By Matt Brasch

Beau Baden, a Scranton native, always knew that he wanted to brew beer as a profession. Although he had aspired to become a professional tennis player and went to college to study accounting, he knew that his true destiny was with the craft brew movement. In the 1990s, he had been disappointed that many California brews he bought on the East Coast were “kind of stale,” so he collected and read brewing books so that he could make his own fresh beer.

Although initially daunted by the technical aspects of the books, his desire for fresh beer drove him to jump headfirst into homebrewing.

Beau describes it as taking “the extreme route”—he bought all the best brewing equipment from the start and began brewing five gallon batches of beer about three times a week. He eventually upgraded to a two barrel brewhouse, installed a bar with a hand pump for cask conditioned ales, and had a walk-in cooler. As Beau explained, “I was basically a nanobrewery back in the 1990s–but I didn’t charge anyone anything.”

In 1997, Beau decided to turn homebrewing into a career by studying with the American Brewers Guild. He put his brewing equipment in storage, said goodbye to the East Coast, and headed west—“never to return.” He apprenticed at Gordon Biersch in San Jose, California and then worked for Pyramid, which was focused mainly on production brewing. While visiting a friend and trying some of the traditional lagers at Ellicott Mills Brewing in Ellicott City, Maryland, Beau’s friend dared him to apply for a job there.

Fifteen minutes later, he had an offer and he accepted the position.

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After working in the brewpub environment there, a friend at Pyramid asked him to come back to help them develop a national brewpub business. Beau went back to California and built several Pyramid brewpubs, but Pyramid ultimately decided to focus on production, and in 2005, Beau came back to Scranton.

After a few months, he received a call from the Brew Works, which still only had its original location in Bethlehem. But the plan was already in motion to build the Allentown Brew Works and because of his brewpub experience with Pyramid, he was ready for the challenge. The most difficult part of that process was that it was “more hands-on” than his previous experience–he and owner, Jeff Fegley, personally installed the tanks and hooked them up. It was also stressful not knowing when they would open, and to get everything installed in a hurry. The most rewarding part? “When all the tanks were in place and we started making beer…just to mash grain in and brew beer.”

Because Beau’s impressive resume of brewing awards can be found on the Fegley’s Brew Works website, I asked Beau a few personal questions whose answers can’t be found on the internet. If he could sit back, relax and just enjoy a beer, where would he do it? If he was in California, you would find him in San Francisco, in the Haight at the Toronado, drinking an Aventinus Weizen-Eisbock from G. Schneider. In Pennsylvania, his preferred getaway would be in East Scranton, on the hill looking at the mountain in autumn; grilling a steak and drinking a smoked bock beer.

The Brew Works offers, and Beau brews, a variety of beer styles.

But Beau’s personal favorite style, hands down, is pilsner.

He explained, “When you get into brewing you go totally away from all these beers that have delicate flavors…It takes a lot of finesse to make pilsners and it takes one little mistake to not make it right. Every flaw shows–if you can do a pilsner well, you should be able to do anything else.” Some of Beau’s favorite pilsners are from Trumer, Stoudt’s, Victory and Tröegs. And of course, his favorite style of beer glass is a pilsner glass, because “if you’re going to drink a pilsner, you’ll need a pilsner glass.”

Of all the events the Brew Works holds each year, Beau recommends the not to be missed Brew Works Annual Cask Event. “What’s great about it is we get a cask in from Stone, some neat stuff from Oskar Blues, and as many different things from local guys as possible.”

They usually have around fourteen casks total, as well as all of the Brew Works beers on draft. In addition, the ticket price, which includes plenty of food, has typically been less than $50.00.

In celebration of the Brew Works anniversary, a 15th Anniversary Ale was created. The concept behind the Anniversary Ale was a combination of brews from both locations–the Golden Ale and the Wit from the Bethlehem Brew Works, and a collaborative Double Wit the Allentown Brew Works made with Shangy’s. The result was an 8.4% ABV Double Wit, with “a lot more oats and chamomile.

It’s silky and smooth.” They did a limited run of 750 ml bottles, of which half sold within the first week.

Beau told me that there are no limits to what the Brew Works may do. “We’ve reinvented ourselves a lot over the years. We started

out as a brewpub, then we built [the Allentown] location, with a brewpub here. Then we had some room to grow and at some point decided we were going to bottle some beer–but not a lot. We bottled Hop’solutely in 750s and then things changed a ton–we opened the production brewery. We’ve been in a state of growth for a while–it’s evolving and it’s been a great experience.” So what does the future hold for Beau and the Brew Works? “You never know.

We’ve always got something on the horizon.” a

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TRAVEL

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JULY JULY2013 JULY2013

Travel Local A train ride-staycation tour of the local beer scene.

Surrounding the city of Philadelphia is a number of great bars and breweries. Actually, there are many more breweries outside the city than within. There may be a lot more bars in the city that tend to be highly convenient and walkable, but those in the suburbs are exciting destinations and some of them happen to be quite accessible by train.

With a low cost day-pass on the SEPTA Regional Rail, you can visit a number of these locations with relative ease. By now, many of you know the infamous, once-named R5 line that takes you to Tired Hands, Teresa’s Next Door, TJ’s Drinkery, and Station Taproom, among others, but another line—the Glenside Line—is worthy of note as well.

Available for pickup at any of the major stops in Philly including Market East, Suburban Station, and University City, the Glenside Line can brag about stops within walking distance to four different breweries and a number of bars. Heading out of the city, your first stop of value would be in Glenside. Here, you have two options in opposite directions. You have a bit of a farther walk out to Union Jack’s, or you can visit a mostly unknown brewery in the area, GG Brewers, which is only half the distance. Union Jack’s, despite the extra effort, is worth the walk and one of the classic bars in the area. GG Brewers, on the other hand, is one of the smallest breweries in the country and is seemingly overlooked in the local beer scene. With their convenient location to the train, there is little reason not to see what they’re all about.

Next up is Ambler, one of the great additions to the local brewing scene last year. In their old Victorian-style house, just a couple blocks from the train, Forest & Main has quickly become a favorite of any beer lover who’s visited. Serving up finely crafted Belgian and English-style beers in one of the most appealing atmospheres of any area brewery (or even bar), there is a lot to love about Forest & Main. On the way back to the train, you can make a stop at Bar

31, which is only a few doors down. It’s one of those old-time, divey bars, but they have a really solid draft list and it’s worth the trip if you don’t mind that you can still smoke inside.

Granted you don’t get caught up at Forest & Main and still have time, next on the list is North Wales, home to local cult favorite, Prism Brewing Company. Located on the rear-side of an industrial complex, Prism is truly the hidden gem of the area, though it’s becoming less and less hidden; noticeable by the constant crowd. Prism isn’t a full-fledged brewpub, but they do have a full-service tasting room for having pints of their innovative brews and growlers to-go. There’s a small food menu as well, but you’re going here for the beers and what the regulars consider one of the most entertaining, Cheers-like bars you’ll ever visit.

Also, new to the scene in 2012 was Round Guys Brewing Co., which is just another stop away in downtown Lansdale. Bringing new life to the Berliner Weisse style, Round Guys has made a name for themselves, offering their Weisse year-round, something almost unheard of this side of the Atlantic. A trip to their tasting room gives you access to the Weisse, along with at least six other beers from their portfolio.

They also offer up a limited menu of paninis and other snacks. While in Lansdale, if you’re up for a walk, there is the option of visiting the local Blue Dog outpost, that always promises an impressive beer menu.

The last stop as you leave from Philly is a trip to downtown Doylestown. Doylestown is home to ahandful of quality beer and dining options: Maxwell’s On Main, Stephanie’s, and the Penn Taproom to go along with their finer dinner options; there are plenty of beer choices to keep you occupied for quite some time.

Next time you’re looking to get out of the city and get some of that fresh, suburban air, the Glenside SEPTA Line provides a great opportunity to explore the newer side of the local brewing scene. a

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JOIN US ON JUNE 6THJune FROM 6Th 6:00 – Join usTHURSDAY, on Thursday,

JOIN US ON THURSDAY, JUNE 9, 2011 - 7:00pm till 9:00pm 8:00 PM - 7:00pm till 9:00pm JOIN US ON THURSDAY, JUNE 9, 2011 2011 JOIN US ON THURSDAY, JUNE 9, - 7:00pmas till 9:00pm from 6:00p.m.

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Celebrate Beer Week in Doylestown the AS THE with Celebrate Beer Week in Doylestown with the Celebrate Beer Week in Doylestown with the

The following bars will each be a Designated Headquarters for The following bars will each be a Designated Headquarters for one of thewill Craft Breweries listed below: TAKE OVER THE TOWN MEDIA CounTy TheTake following bars each be a Designated Headquarters for one of the Craft over TheBreweries Townlisted ofbelow: Media,OF delaware Maxwells on Bobby s! one of the Finney’s Craft Breweries Chambers Pub Freightlisted House below: 86COUNTY West rkiinns! ases!

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19 N. Main St. 15 S. Main St. 194 W. Ashland St. 86 W. State St.

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

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

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

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

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SPIRITS

Breckenridge Distillery Turning copper into gold.

For those reading this magazine, the first thing that comes to mind when you think of Breckenridge is most likely that dessert-like Vanilla Porter from Colorado’s third craft brewery. The Breckenridge name, however, also refers to a very well-respected Colorado export in the adult beverage category—Breckenridge Distillery.

Breckenridge Distillery, located 9,600 feet above sea level, is the world’s highest distillery. Established in 2008, it’s also a relatively new distillery, but is home to the largest copper kettle in the state of Colorado. This 750-gallon kettle has produced a number of awardwinning spirits, most notably their bourbon whiskey. These winning ways are quite fitting for their name. Breckenridge was named after the small town in Colorado which was founded in 1859 when gold was discovered there, and was also home to many illegal stills throughout the mines during Prohibition. Having won five gold medals, among other accolades in their short existence, they are bringing back that gold rush feeling to the historic Breckenridge area.

The distillery, led by Head Distiller Jordan Via, produces an array of spirits, but they are most well-known for bourbon whiskey, vodka, and bitters. The bourbon whiskey—their most successful on the awards side of things—has been their claim to fame. Made from a mash with a unique rye bill that, along with the use of natural snowmelt water, really separates itself from other bourbon whiskeys. The mash bill is made of mostly yellow corn and green rye, with a touch of unmalted barley which is then distilled and aged in 100% new American White Oak 53-gallon barrels. By the time it finds its way into the bottle, you’re sipping on a 43% ABV whiskey that’s a blend of barrels aged for 2-3 years and proofed with that unique, natural snowmelt water, providing a bourbon whiskey like no other.

It may not have won quite as many awards, but Breckenridge Vodka stands up to many fine vodkas on the market. This vodka is not your typical take on the style. Vodka is that one spirit in which higher quality usually equals less flavor. Really good vodka is typically tasteless.

Instead of being made from potatoes in the traditional manner, Breckenridge uses a sweet corn mash and their mineral-rich water.

The ending result is a quality vodka with flavor that ends with traces of floral notes, providing a unique vodka experience and new layer of depth to any vodka-based cocktail.

Lastly, in what is probably a much larger and attractive bottle than you’d ever expect to see such a spirit in, is their Breckenridge Bitters.

Steeped with a mixture of spices, herbs, and roots, their bitters is the perfect complement to a variety of classic cocktails. Not in the mood for a cocktail? You can even try pouring a couple splashes into your next IPA to bring a whole new depth of character to balance out and enhance those beloved hop flavors. a

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Celebrate Philly Beer Week with these great events at the Bainbridge St. Barrel House

Friday 31st Duclaw – Beer Pong & Crab Boil with Brad 6pm enter a chance to win a sweet schwag pack and bragging rights.

Saturday 1st Coronado Live Music Brunch with owner Rick Chapman 11 am – 3pm Saturday 1st 4 Hands Brewing Pig Roast with owner Kevin Lemp. 4 pm Sunday 2nd Maine Beer Co. Meet the entire Maine beer Co team. Chef Tasting Party 7pm Monday 3rd Cigar City Brewing Comedy Night with Joey Redner owner of Ccb 8pm Tuesday 4th Local Talent Show w. Local Brewers.

Round guys. Neshaminy Creek. Old forge.

Best act wins a sweet prize pack of beer and gift certificates! 7pm Wednesday 5th Sly Fox Cans Goats & Bocks meet peggy the goat 5pm Wednesday 5th hang out with Ryan Sentz owner and brewer of Funky Buddha 9pm Thursday 6th Stoudts Super Lunch 11am- 4 pm Friday 7th Bullfrog Hemp Night with Owner Steve Koch. 7 pm Saturday 8th to Sunday 9th Close out beer week with the best of the best.

PENNSYLVANIA VS CALIFORNIA 12 versus 12 TAP TAKEOVER

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LE FROMAGE

A Beginner’s Pairing with Advanced Taste Misty Creek Goat Dairy Tomme de Conestoga & Flying Fish Farmhouse Summer Ale. By ryaN hUDaK

When it comes to beer and cheese, big flavors don’t always need to prevail. It doesn’t take the stinkiest, runniest cheese or the most rare and alcoholic beer to enjoy your night. And many people starting to explore either hobby can be intimidated by this mindset. In that regard, this pairing is perfect; we’ve got a mild, not-quite-goaty goat cheese and a refreshing summer ale that is a staple around these parts from May to August.

Misty Creek Goat Dairy is a small farm in Lancaster County, owned by Amos Miller, who is also the head cheesemaker. Here, he presents a tomme-style cheese, Tomme de Conestoga, which is a style usually produced in the French Alps and Switzerland.

It is made from the skim milk (usually after the fattier stuff is

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FREE Beer and Cheese Samplings Every 3rd Thursday of the month, from 3-5pm at the Fair Food Farmstand.

taken to make richer cheeses and butters) and is generally low in fat. The cheese is a harder variety, due to its being aged for 60 days. It also sports a bright orange rind thanks to a wash of b-linens, a special bacteria used in fermenting cheese.

Conestoga makes a great gateway cheese for people who aren’t all-in for a super-funky goat cheese. It has the taste of an Italian table cheese, something sharper like hard provolone or Parmesan. The taste of goat cheese kicks in on the back end, as the last thing you taste, giving you a hint of what may be in store were you to branch out. But the sharpness of the cheese is what stays with you, and that predominant flavor is what sticks out about this cheese.

The Flying Fish Farmhouse, as well, is a great lead-in for the uninitiated. It’s a relaxing 4.9% ABV without any flavors that are too intense—perfect for summertime sipping on your front stoop. The beer tends to be more on the wheat/summer ale side, but also features a slight earthy hoppiness and a strong malt body. This pairing is lovely on that level—there is a crispness and a subdued quality to each that harmonize to create a perfect pairing that doesn’t rely on overly intense, explode-in-yourmouth flavors. This one, indeed, is for relaxing.

If you’re looking for a great way to introduce your friends to beer, cheese, or both, this is the perfect pairing to use. There is nothing offensive about either item. Both should taste familiar enough, though with slight hints of excitement, to attract anyone and begin them on their journey to loving all kinds of cheese and beer. And if you’re already into that kind of thing, sit back with both of these and enjoy your summer. To maximize your summer experience, the Farmhouse should be available at any beer store in the area, and the Tomme de Conestoga can be picked up at the Fair Food Stand at Reading Terminal. a

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FROM THE CELLAR

A Lindemans For The Cellar Comparing a 1994 and 2012 Cuvée René.

By PhilliP PittOre iii

With summer around the corner, and the dog days closing in, it’s time to imbibe in something a bit lighter and refreshing. For some, that may mean a Bière de Garde or hefeweizen. For others, a summer ale or cider. Personally, I love a good geuze.

A geuze is a type of lambic which is made by blending one-third young lambic with two-thirds old lambic. It is then bottled, and the fermentable sugars create a secondary fermentation. The wild yeasts that are used create a dry, musty, acidic taste. It is often referred to as the “Brussels Champagne.”

One of the most readily available, Lindemans Cuvée René, is a good entrylevel option. And for this issue, I was able to compare a Cuvée René from 1994, with a Cuvée René from 2012.

I certainly had my doubts as to how well an 18-year-old beer could hold up in a cellar, but immediately upon uncorking the bottle, I knew I was in for something special.

Upon first glance, the beers themselves were like night and day. The 2012 Cuvée René was cloudy and lighter than its counterpart. On the other hand, the 1994 Cuvée René had a much darker orange hue, but was still very clear.

Typically, you would think it would be the other way around, but not the case with these lambics.

And that trend continued with the aroma. The 2012 Cuvée René had the typical grassy, earthy, barnyard funk associated with lambics. No surprise

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there. The 1994, on the other hand, had a distinct acetone aroma. The common smell associated with nail polish remover. But again, this turned out to be deceiving.

I never expected the results I experienced after the first sip. The 2012 Cuvée René was not good. It had a wet dog taste which is indicative of either a bad beer or a poorly stored beer. The 1994, however, was fruity, acidic and delicious.

The 1994 Lindemans Cuvée René had every characteristic of a good quality Cantillon. Musty, chalky and extremely sour. I wondered throughout the tasting if the recipe had possibly changed after all these years.

The 2012 started to finally come around, but nothing like its counterpart.

After approximately 15 minutes, I was able to detect lemon and orange zest in both the aroma and taste. However, it still had no depth. (Worthy of note…I’ve had Cuvée René on many occasions, and never had an issue such as this.)

I constantly switched from beer to beer at this point, trying to ascertain subtle nuances, and to perhaps allow the 2012 some time to open up, but with no avail.

The 1994 was clearly an exceptional beer. Astringent, sour and acidic and certainly worthy of cellaring. Perhaps the 2012 was just a bad beer, but still worth trying. There are never any guarantees, but plenty of opportunities for something special if you have the patience. a

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51

ALTERNA-BEER

A Local Take on Cider Philadelphia Brewing Co. releases an impressive cider for the ‘Commonwealth.’

By DaVe MartOraNa

Cider is often an easy go-to for beer lovers with a gluten intolerance. It’s familiar, around the same ABV, form-factor, drink size, and can be found on tap or in bottles just about anywhere.

Philadelphia has been flooded by what I lovingly call “apple juice with alcohol” — very sweet, wet ciders. Many people enjoy them and that’s great, but if you enjoy a bit of tradition in your drink, you’re not going to find too much in fermented apple juice except that, well, apple juice has been fermented for likely the entirety of human history.

Britain, however, got ciders right a long time ago. Traditional English dry ciders use bittersweet apples and tend to have a much dryer mouth-feel. Julius Caesar discovered them when he went in to Britain, and they’ve likely existed much longer. To this humble reviewer, they are the epitome of hard apple cider.

So it was quite exciting when Philadelphia Brewing Company—a relatively young brewery in Philadelphia—decided to carve out a space in the cider market. First and foremost, they’re a Philadelphia native.

We haven’t talked much about gluten-free options from Philadelphia, but here is the first. Secondly, to their great credit, they didn’t enter the Woodchuck market of sweet ciders, but went right after the English Dry style. A superior choice if ever there was one. Even more exciting is that they’re classifying their ciders under the name “Commonwealth Ciders” which indicates that the series will continue to grow with style options. Three different ciders have already been released including Razzberet, Gregarious Ginger, and of course the aforementioned Traditional Dry. So let’s give this a go. Color-wise, it looks like any super-light beer, but don’t let that sway you. There is a level of gut-reaction to such

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a lightly colored beverage in a beer-shaped bottle, but remember—this isn’t beer. I am a bit surprised that they ship it in a clear bottle, but that must be a stylistic choice to show off said color. There’s no head, but there never is in ciders.

The nose is very Granny Smith, if not a little syrupy. I’m not sure what type of apples they are using (they don’t list them) but that’s the smell I get.

Take a sip and... this is a tart cider!

Often a cider is just “crisp” and “dry,” but there’s something different to this one. It took me a while to pinpoint, but to me, this reminds me of a dry champagne, and more specifically, a Brut. In champagne, prosecco, and other sparkling wines, “Brut” refers to a lack of residual sugars postfermentation. That’s a great explanation of this cider—with apples, you can’t get away from sweet entirely, but it’s very “Brut.”

Combine this with a dry feeling and heavy carbonation, and some may mistake this for an almost “dirty” flavor. I can see this, and understand how this could make the cider less desirable for some. I’ve had other dry ciders that are lighter and less... forward than this cider. I can understand how some might find those more desirable or even more refined.

That said, I like this cider. To me, it isn’t as refined as other English Dry ciders I’ve had, but it also doesn’t feel as delicate.

It’s Philadelphia Brewing Company’s take, and to be honest, I’ve grown fond of the “Brut” designation I’ve given it.

This departure from the sweet ciders that dominate Philadelphia—from a home-grown Philadelphia company, no less—is just great.

So if you’re a cider fan, pick some up!

But don’t expect your run-of-the-mill sweet cider. This ain’t it. It’s totally different, and to you, maybe, much better? a

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LOCAL WINE

The Trailer Park Challenge Pairing the impossible at the Sommelier Smackdown.

By Keith Wallace

Once a month, the bell tolls for a sole sommelier. At the appointed hour, the clang resonates throughout the city of Philadelphia, reverberating through each and every downtown restaurant. His fellow sommeliers hang their heads in mourning. They duck behind their reservation books, afraid to look outside.

A brave few will poke their head from a window, on the chance of seeing the “Chosen One” walk by, on his long and lonely journey to the Wine School.

hour was Brian Kane, the sommelier and general manager of Zahav.

Brian is a classic type of American sommelier. Sure, he possess the seamless veneer necessary for the job. Sure, he has a monkish calm and perfect suits. It would be hard to imagine a better place for him than in a well-appointed wine cellar. But what makes him truly awesome is that he is also a fiercely hard worker. His career has followed his passions, bare knuckles and all.

FOUR COURSES OF SOMETHING THE TEACHERS COINED AS ‘T RAIL E R PA R K C U IS IN E .’ P O R K R IN D C H O W D ER , CHICAGO-STYLE HOT DOGS, PIGEON MEATLOAF, AND TASTYKAKE BUTTERSCOTCH KRIMPETS. It is the third Wednesday of the month.

It is time for the Sommelier Smackdown.

Once a month, the school’s teaching staff devises a menu that is just about impossible to pair wine or beer with. Then, they invite a sommelier to stand in front of a live audience of diners and try to do just that.

For this particular edition of the Smackdown, the menu for the evening is disturbing, even to the most thick-skinned of food and wine professionals. Four courses of something the teachers coined as ‘trailer park cuisine.’

Pork rind chowder, Chicago-style hot dogs, pigeon meatloaf, and Tastykake Butterscotch Krimpets. Surely, this is the tasting menu of the damned.

The kitchen was ready and the glasses were polished. The Chosen One arrived with a knock on the front door. The man of the

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For him, it all started with a job at a wine and cognac bar in Chicago. He was studying at a local university, but the passion for all things corked and forked was starting to take hold. Later, he moved to Philly (he grew up in Drexel Hill) and took a job working as a waiter at Zahav in 2009. He worked under the charismatic Eilon Gigi, first as a waiter, then as sommelier. Eilon (a graduate of the Wine School) was general manager at Zahav until he recently left for a management position at the Oyster House. At that point, Brian was promoted to the position.

This was no mean feat, as Zahav is one of the top-ranked restaurants in Philly. Its take on modern Israeli cuisine has been hailed in the national press, including Esquire and Food & Wine Magazine. It also earned a rare, but well-deserved, 4-bell nod from Philadel-

phia Inquirer’s restaurant critic, Craig LaBan. For the next two hours, Brian managed to come up with the simplest but most brilliant of pairings for those attending the Sommelier Smackdown. He paired the pork rind chowder with a Steele Pinot Blanc from Santa Barbara, California. He cited the “bright acidity and richness from oak” as the perfect complement to the rich porkiness. I was told he was spot on.

For the Chicago-style hot dogs, he paired Gaffel Kölsch from Cologne, Germany.

“Kölsch is a style of its own, crispy and refreshing, only a baseball game could make this a better pairing.” His time in Chicago had worked in his favor.

For the pigeon meatloaf, he went with the Massaya Classic Red from Bekaa Valley in Lebanon. It’s a blend of Cinsault, Cabernet Sauvignon and Syrah. “Earthy characteristics with subtle red fruit and bold tannin matches this hearty main course.” It was also a pairing that worked well because it played off the gaminess of the meatloaf and turned it into something remarkably complex and layered.

For the Tastykake Krimpets, he went with Bell’s Oberon because of its “orange zest tartness with pale wheat ale body and some hop to match the butterscotch sweetness.”

That was as close to perfect as pairings can get.

As the food was being prepared, I sat down with the kitchen staff for a behind-the-scenes pairing. We ransacked the school’s rather impressive beer fridge. We went on instinct and grabbed our favorite bruisers. Dogfish Head 90 Minute IPA, Maredsous 10, Bear Republic Black Racer, Stillwater Stateside

Saison, and Oskar Blues Old Chub.

How could you go wrong with that list?

Apparently, we could. As the dishes went out, we sampled the wares against our cache of beers. The chowder had a corn and pork sweetness that was lost under the high gravity of the beers, and accented the bitterness of the hops. The hot dog turned into a pickled mess that highlighted the queasy flavors of processed meat. The meatloaf felt gritty in the mouth. The Krimpets were the saving grace.

From beer to beer, they were delicious.

Goes to show how far brewing has moved—there is an entire category of beers that are ill-suited to junk food. The high gravity, the diverse esters, and complex hop treatments demand something in food that goes beyond the standard fare. These were beers that were not at home in this particular trailer park.

We went back to the drawing board, and grabbed another raft of beers. These were from that crescent of flavors that binds most beers into an arch of food-friendliness. The beers included Estrella Damm, Victory Swing Session Saison, Lancaster Brewing Rumspringa, and Coopers Original Pale Ale. We retried each dish, and sure enough, each the beers transformed them. The chowder gained a layer of complexity that highlighted a deep seawater element. The hot dogs became rich vessels of sweet and savory, and the pigeon was spicy and delightfully meaty.

Only the Krimpet failed to please.

Brian earned a round of applause from the next room. His personal hell had ended, and we started cleaning up. I had learned yet another lesson in life. One can, in fact, eat too many Krimpets. a

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2013 T S E B OF THE

BREWMASTER OF THE YEAR NOMINEES TIM ROBERTS YARDS

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CHRIS WILSON WEYERBACHER

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JEREMY MYERS NESHAMINY CREEK

JEAN BROILLET IV TIRED HANDS

BREWMASTER OF THE YEAR

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BILL COVALESKI - VICTORY BREWING CO.

I

t should be of little surprise that the Brewmaster of the Year finds his home at the now four-time Brewery of the Year, Victory Brewing Co. Bill Covaleski squeaked out one of the closest races of the year. The leader of a brewery that is a model for consistency, this is an honor well-deserved. Overseeing the expansion and opening of the new brewery while continuing to grow and expand the depth of their portfolio at

the current facility, is an effort worth recognition.

On top of the expanded barrel-aging program, Covaleski was also responsible for a new series of IPAs that graced the market to great reception. The Ranch Series featuring experimental hops and the likes of NATO IPA brought new life and a sense of progressiveness to their current portfolio of IPAs, which already included the classics Hop Wallop and HopDevil. If barrel-aged beers and a series of IPAs aren’t enough, Covaleski also introduced a new, low ABV spring seasonal, Swing Saison, that is sure to be a favorite for years to come.

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BREWERY OF THE YEAR VICTORY BREWING CO.

t’s been a year focused heavily on new breweries and the growth of that aspect of the local beer scene. In the end though, it is Victory Brewing Company that once again stands strong as the favorite brewery of 2013. This now marks four straight years that Victory has taken home this title, and with their new facility opening up by year’s end, it’s hard to imagine them not being in the running again for 2014.

This past year, Victory really shined with the growth of their newer barrel-aging program. A second release of Dark Intrigue, on top of releases of Oaked Old Horizontal, Red Thunder and White Thunder, added a perfect level of depth to complement their renowned year-round offerings, such as Headwaters Pale Ale and Prima Pils. Not to mention, the array of impressive seasonals and more limited offerings, such as the Braumeister Pils series.

I

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BEST PHILADELPHIA DISTRIBUTOR BEST BAR IN THE SUBURBS BELLA VISTA BEVERAGE

HULMEVILLE INN

hen it comes to winning, the Hulmeville Inn seems to go unmatched. This now marks their fourth consecutive Best Bar in the Suburbs award to go along with three straight years winning the annual Philly Beer Geek competition. Not to mention, a handful of victories over Yards Brewing Company during their regular rivalry events.

What makes the Hulmeville Inn such a special bar? Probably the fact that it’s just a simple bar that doesn’t try to be anything it’s not. It’s a neighborhood bar for every type of drinker and a destination for anyone looking for a great beer list. There’s nothing fancy about it, there’s still a pair of pool tables in the side room, and love it or hate it, you can still light up a cigarette while drinking your beer. It’s a classic bar that brings you back to what a bar always used to be.

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BEST NEW BAR

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GROWLERS

uickly making a name for itself on the scene, Growlers has brought new life to the rotating door of bars on the corner of 8th and Fitzwater. The way things are going, it doesn’t appear that those doors will be rotating again for quite some time.

Fueled by a great beer list, Growlers also has the food and atmosphere to round things out for a well-spent evening.

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BEST BAR IN PHILADELPHIA MONK’S CAFÉ

s much as everyone clamors for what’s new when it comes to craft beer, one thing definitely remains a classic—Monk’s Café. The stalwart for craft beer in Philadelphia, Monk’s is a legend, renowned worldwide for their impeccable beer offerings. Year after year, owner Tom Peters continues to keep Monk’s relevant among the ever-changing facade of the craft beer bar scene. Often the first in the country to tap many beers from Europe, and home to a back bar that every brewer in the world finds themselves at during a trip to Philadelphia; Monk’s is truly a mustsee for any beer enthusiast.

A

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BEST PHILADELPHIA BOTTLE SHOP THE FOODERY — 2ND ST.

t’s only fitting that the Best Bottle Shop in Philly award finds its home back at the family of bottles shops that was one of the originals on the scene. Starting with their location on 10th and Pine, and now expanding out to four locations throughout the city, The Foodery has been a bottle shop staple for a number of years. Despite all locations having exceptional beer selections, it’s 2nd Street that can probably claim bragging rights on having the most impressive, and they now have the trophy to defend the argument.

I BEST BAR IN NJ/DE THE POUR HOUSE

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BEER GIVES BACK AWARD

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(HUMANITARIAN OF THE YEAR)

T

TOM PETERS

his now marks the third straight year that The Pour House has taken home this prize, and it’s a hard one to argue. The beer list at The Pour House is on par with that of most any bar out there. With twenty draft lines and over 150 bottles, if a rare or sought-out beer hits the state of New Jersey, you can be assured that it’ll find its way to The Pour House.

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f all the new breweries to hit the scene in 2012, no one made quite the impression as that of Tired Hands.

It was truly a project of passion that owner/brewmaster Jean Broillet IV took his time to craft and was hands-on through every step of the process. There was nothing rushed about opening the doors and it’s obvious, as this Ardmore brewpub shines in every aspect; from the homemade bread to the complex, yet simple IPAs and saisons, there is a comforting completeness to Tired Hands.

Flagship brews of sorts, FarmHands and HopHands, always find themselves a home on the draft menu and are accompanied by an ever-changing assortment of beers. From the low ABV session saisons to over-the-top 13% quads, there is an extensive variety of beers for every palate.

Broillet opened the doors in June of last year, and the praise and clamoring over his rustic farmhouse-style saisons and IPAs hasn’t slowed a bit. Tired Hands was a passionate project to Broillet, who meticulously took his time turning it into a premier beer destination.

Broillet’s passion really shows and has been fully embraced by the beer community, both locally and nationally, as Tired Hands has received numerous beer awards from many national beer organizations.

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(MOST SEARCHED LOCAL BEER) TRÖEGS NUGGET NECTAR 65

BEST BAR FOOD MEMPHIS TAPROOM

ot only is their bar food now voted the best, it could also be some of the most famous in the local beer scene. Having been featured on Food Network’s Diners, Drive-Ins and Dives, Memphis Taproom has become almost equally recognized for their food as they are the beer list. Even with their offbeat location in Kensington, many a beer drinker have made it a frequent destination.

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BEST STOUT/ PORTER VICTORY STORM KING

or what it may lack in size, Capone’s sure makes up for in quality. The bottle shop attached to the rear of their bar/restaurant is quite little but beer is packed into every possible spot, and you can usually find just about anything you could desire. With the incredible draft list that can be found in the restaurant, the bottle shop becomes one of the premier beer destinations in the suburbs.

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BEST LAGER

CAPONE’S

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BEER WRITER OF THE YEAR SUZY WOODS

he may have taken a step back over the past couple years with the quantity of her writing, but Suzy Woods, aka The Beer Lass, still has a strong presence in the beer journalism department. With a regular column in Ale Street News, various articles within this publication, and her Beer Lass blog, her words are easy to come by. Suzy was also one of the first female beer writers on the scene. Even if you aren’t familiar with her writing, you have probably seen her around, slinging Allagash throughout the region.

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BEST WHEAT BEER TRÖEGS DREAMWEAVER

BEST BAR TO WATCH A GAME CITY TAP HOUSE

ports may not be the first thing you associate with City Tap House. It’s probably the fact that they have the largest draft list in the area, but sports should come into play, too. They are apparently doing something right when it comes to broadcasting games, having won this award every year since its inception three years ago. Plus, it’s hard to go wrong watching a game when you have over sixty draft beers at your disposal. a

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BEST SEASONAL BEER TRÖEGS NUGGET NECTAR 67

ALISON DUNLAP

WHY SEASONAL BEERS COME SO FREAKING EARLY.

BY BRITTANIE STERNER

S

neakers toe the line. A roar is caught in the crowd’s throat and your head booms hot with the pulse of your heart ready to run. It’s August. It’s time to buy pumpkin beer. You have to go ahead and clobber the rest of the city, and this is single-handedly the dumbest race you’ve ever entered. You don’t even want to run it because you’re tired, because it’s summer and still hot enough to lie around wailing like a croony jazz record about the lackluster AC unit, and all you want to do is lie there drinking a nice wheat so light in your belly you can’t tell it’s there. But you

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get up, peel yourself off the vintage floral-patterned couch and pretend to muster some verve for the still faraway Oktoberfest— the actual one—because if you wait until then to drink its seasonal libations, this pumpkin beer you are such a fan of will be gone.

There won’t be enough on the shelf to last until then. Come midfall, only winter beers will be in sight and it will start again, you will have to douse fall dreams early and sink into imperial stouts because, before you even get all the sweaters out, saisons will be back. And scotch ales too, and by the time you’ve ordered a couple

of those you should really start thinking about pumpkin beer again.

This has been a dramatization. It reflects the opinions of some, but not all, beer drinkers, and may or may not be an accurate portrayal of reality. It’s true that seasonal beers are released earlier and earlier, but the entire population may not find the race to buy them so grueling. They might be okay with drinking spring beer in February. They might ask what the big freaking deal is.

They might even crave it because their palates have been ritualized.

This is called brainwashing. Mouthwashing? Kidding, kidding!

Still, it’s important to consider where our semi-annual cravings come from. Seasonal beers are no longer a product of circumstance, as they were when they were first brewed. Before the Frigidaire, high-alcohol beers were made in the fall and winter after the barley harvest, and quick-fermenting beers were made from leftover ingredients in the summer and then slurped up rapidly.

Seasonals were established by way of the weather and what was available.

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nd it seems like Nature knew what she was doing, because even now that we can make a double chocolate stout in July, it’s really not the beer we inherently reach for after hiking twelve blocks in the Philadelphia humidity. Just the same, we don’t crave a saison in December, because it doesn’t quite match the blanket-wrapped toasty feeling of sitting next to a fireplace.

Our tastes are somewhat naturally aligned with the seasons. Or they were, until the market saw a major change over the last several years in that “seasonal” beers come out pretty much a season ahead of time.

The question on the table is, why? And are these out-of-seasonals really a bad thing, or just a thing?

“New Jersey likes to release the pumpkin in mid-August, and in Pennsylvania it’s late August,” says head brewer Chris Rakow of River Horse’s annual Hipp-OLantern. While he explains that the schedule is largely driven by distributors and wholesalers who have their own needs

and agendas, they aren’t the only ones in the equation. “It’s a three-tier relationship and it’s not clear-cut—but the customers are the end user, and it’s what they want.”

So distributors wouldn’t push brewers into coming out with pumpkin beers in August if we didn’t want them in August. “People

PEOPLE WANT WHAT’S NEW FIRST, SO THEY HAVE BRAGGING RIGHTS. THEY DRIVE THIS BUZZ AROUND IT SO OTHER PEOPLE RUN OUT AND GET IT want what’s new first, so they have bragging rights. They drive this buzz around it so other people run out and get it,” Rakow

says. We want it because other people want it, or because they’ve already had it and are doting and yapping about it all over the internet. We want the new beer because we’re excited to try it, because it will probably be very good, but there’s a little bit of me-first going on. A little bit of the gimmie-gimmies.

However. Pumpkins don’t grow in July.

River Horse uses last season’s crop to get the pumpkin beer in on time, and Spring House in Lancaster changed their recipe for the Braaaiins! Pumpkin ale so they could release it alongside other breweries. Founder Matt Keasey says, “Originally I was releasing it in mid-September to October, when I could actually get pumpkins out of the fields. But because the wholesalers over the last two years have wanted it in July and August, I’ve had to change the recipe and use canned pumpkins. It’s more of a spice-forward beer, so you do still get the pumpkin taste and it doesn’t affect it that much.” Once the ingredients become logically available as the leaves turn, he adapts the recipe again in mid-September, switching from the can back to the field pumpkin. Spring House is a super creative brewery that plays with flavors from peanut butter and jelly (Lil’ Gruesome stout) to mint chocolate chip (Satan’s Bake Sale stout) for their dark beers, while using a lot of fresh fruit for their spring and summer beers. For the Astounding She Monster Mango IPA, they’re able to source mangoes from farms that produce year-round, which will allow them to sell it all year.

But the Robot Surf Factory Pineapple Pale Ale remains dependent on seasonal pineapple, and will continue to be released in mid-April; not February. Keasey notes on the pressure, “It’s also driven through other breweries—Sam Adams, Dogfish Head and others drive up the release dates.”

“I’ll be honest with you,” said Sam Adams brewer Bob Cannon, when we spoke back in February. “It was 16 degrees when I turned on my car this morning. But in other parts of the country, like California and the Southwest, they’re ready for sum-

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mer beer.” He makes a very good point.

Somewhere in this country, it was warm enough in February to warrant the Sam Adams Alpine Spring on tap. As for here in Philadelphia, I was astounded and confused to find it in a bar on South Street around Valentine’s Day. But I ordered one, because for one second it allowed me to pretend that spring was closer than the moon and the misery of winter would soon stop. Naturally, that wasn’t true. But there’s something to be said for that moment of fluttering hope Sam Adams gave me. And come the end of summer, I’ll probably be dreaming of soup and hot apple cider and hay bales for some reason, and they’ll help along my fantasy with their Oktoberfest. While they don’t serve the philosophy of trying to live in the present moment—or more appropriately, the present season—Sam Adams is really good at indulging our changing longings. With a spring beer released in February, a summer beer released in March and a fall beer released in August, they seem to be one of the leading forces behind the conflicting seasonal schedule.

But even they are a part of the many-tiered relationship in which the people who sell their beer have a strong sway. “I am but a simple brewer,” Cannon says. “I couldn’t speak for the wholesalers.”

YOU EAT DIFFERENT FOODS AT DIFFERENT TIMES OF THE YEAR, AND BEER IS FOOD

The race to get seasonal beers out isn’t just about distributors and customers wanting them as early as possible. “It has to do with the limited amount of shelf space and taps available, which more brewers than ever before are vying for. Shelf space is very finite, and the market has only so much capacity to handle it,” explains Philadelphia Brewing Co. founder Bill Barton. Most bars will keep just one pumpkin beer on tap.

If a brewery isn’t first, second, or even third in line to release their pumpkin, they could lose that tap. And if a bar isn’t the first to tap it, people will go to the bar where it’s available (re: bragging rights).

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ow, it’s not that big of a deal if the beer comes out later and lands on draft somewhere at the end of September. I can’t think of anyone who would protest the “lateness” and refuse to patronize that bar or drink that beer. But there’s a common theory amongst brewers, wholesalers and retailers that the first seasonal beer you drink is the one you’ll stick with throughout the rest of the season—we’re creatures of habit.

The first one to land in your mouth plants a little flag there. The season ends though, at which time we look for our new go-to seasonal. This might be a vast assumption about the beer-drinking population, but

most people aren’t interested in Christmas beer in the new year. They’re probably over the holiday ales the way they’re over Christmas roast and stuffing and small talk with great Aunt what’s-her-face. “It’s customer preference. You eat different foods at dif-

ferent times of the year, and beer is food,” Barton says. In the end, if the Christmas beer didn’t come out early enough to create an adequate selling period, the retailer gets stuck with the leftovers in January. There’s a common saying: “I bought it, someone else has to buy it,” Barton explains. “They don’t want to get stuck with the beer.”

And so the beer is released earlier and earlier so no one gets left with it when the next seasonal comes out. It’s a self-perpetuating cycle. Laughing, Spring House founder Matt Keasey has hope: “If they keep releasing earlier and earlier, we’ll come back around and be back on the regular schedule,” he says.

“IF THEY KEEP RELEASING EARLIER AND EARLIER, WE’LL COME BACK AROUND AND BE BACK ON THE REGULAR SCHEDULE”

While the universality of the seasonal schedule is overwhelming for pretty much everyone, there are small acts of resistance. An Ipswich session brewery, Notch makes their Valley Malt BSA—an American Farmhouse released for the fall and winter—with local grain from farmers in Western Massachusetts. Founder and brewer Chris Lohring says, “The BSA (Brewers Supporting Agriculture) is a riff on CSA, in that we prepay farmers for a portion of the grain at the start of the season. Then it all depends on the weather.

That’s the beauty of the seasonal—it’s not dictated by a product plan, it’s based on the farmer’s decision of the best time to harvest.” Since malting can take anywhere from a few weeks to a few months, he says, “I can’t tell my retailers when it’s going to be ready. It’s truly a harvest beer.” Two years ago the Valley Malt BSA was released in the third week of September, and last year it was almost October until it came out. Seeing a brewery that goes local for their seasonal brew, relying on the weather, also reminds us that beer is an agricultural product. “I think it educates folks about the fact that beer is not a commodity. We can’t have pumpkin beer year-round because of the harvest. It’s especially true for grain—you have to wait and cooperate,” 72 72

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Lohring says. Of course, brewers can’t be expected to source locally year-round for all of their beers, or they’d never actually brew anything. “I don’t think using local grain is going to do anything to affect the seasonality of beer releases. We brew beer year-round, so we do have to continue to get grain even when it’s not growing here.”

brewers can make smaller amounts—especially if the beer is for their own taprooms, if they have them—they don’t run the financial risk of not selling enough, thus removing the pressure to get it on the shelf first. The stakes are lowered and they can test out recipes that may or may not fly. The beauty of the seasonal is really that it provides an opportunity to play, and to make use of what’s growing around us. While that may not be possible for many larger breweries, and while sourcing locally may not change the broader timeframe of when most seasonals are released, it’s still a nice consolation to know that some brewers are out there doing it. They’re playing.

THE BEAUTY OF THE SEASONAL IS REALLY THAT IT PROVIDES AN OPPORTUNITY TO PLAY, AND TO MAKE USE OF WHAT’S GROWING AROUND US

I

t’s not a bad thing if you want to drink pumpkin beer in August, or a saison in January. You’re not a weirdo, you just like what you like. Just know why you want it; know why you run the race. And if you don’t like the schedule, if it irks you that everyone is tapping spring beers in February, go ahead and protest. Get something else. Listen to your body, kids. What we buy and when we buy it will ultimately shape what is available. a

But as for the Valley Malt BSA, we’ll get it when it’s good and ready.

Spring House has also started a new seasonal project that will land when it’s good and ready. Rustic Farmhouse is a series of saisons for which they’ve worked with local farms to source herbs and spices, making the whole series dependent on ingredient seasonality. “My schedule for that beer doesn’t revolve around any wholesaler. I’ll have it available to them, and they’ll get it when they’ll get it,” Keasey says. Actually, “I’m not even worried if they take the beer. It’s more for our taproom. It’s a beer that I just want to have fun with,” he says.

Seasonal beers are easy to have fun with because of their small-batch nature. When

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ALISON DUNLAP

TRAIN KEPT A-ROLLIN’

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THE CONTINUED GROWTH OF THE CRAFT BEER MARKET.

BY PATRICK RIDINGS

veryone’s drinking the KoolAid and looking through their goggles,” says Rui Lucas. He’s not talking about the electric acid test kind of beverage. The general manager at Iron Abbey Gastro Pub in Horsham, PA is referring to craft beer. This industry is kind of a big deal that’s only getting bigger. The Brewers Association, citing March 2013 data, identifies 2,360 craft breweries that currently operate in the U.S. Lucas thinks part of the market’s growth stems from the social component of enjoying a brew. “Anyone can talk about beer,” he says.

Everyone envisions themselves as the ‘cool kid in the office’ if they know something about a niche culture. The surge in consumption, however, leads new individuals to believe that they too can succeed in this thriving community. This is when newbies pull on their goggles.

T

he craft beer industry feels little to no love for the late ‘90s. In Philadelphia Beer: A Heady History of Brewing in the Cradle of Liberty, Rich Wagner explains that four breweries and numerous brewpubs called the City of Brotherly Love home during that time. Microbreweries attracted many people to a then-new market before it quickly declined. According to Wagner, the “Poor performance of several early public stock offerings by microbreweries contributed to a decline in investors.” While economically devastating to some businesses, the shift eventually enabled the culture’s current robust iteration to flourish. There are currently a multitude of options around Philly to satisfy every aficionado’s taste. This proliferation encourages more and more hopeful brewers to try and join the professional ranks.

With hundreds to thousands of possible new brands ready to inundate Philly in the next two years, many beer lovers are wondering: how much is too much? How does it affect the community as a whole? Those aren’t exactly simple questions for brewers, bar owners and managers, distributors, and a consumer to answer.

“I applaud all those who enter the market,” welcomes Rosemarie Certo, owner of Dock Street Brewing Company. She understands the financial commitment behind brewing.“$80,000 doesn’t buy you the same amount of equipment it did in 1985.” The increase in competition prevents her West Philly brewery and its compatriots from becoming comfortable or lazy, which can only lead to better products. Despite this attitude, Certo remains leery of a ‘90s reenactment. “Everyone needs to contribute,” she explains. A brewery can’t allow profit to solely drive its purpose. The desire to create good beer and support the industry should be every new brewer’s goal. Certo cites Tired Hands Brewing Company in Ardmore, PA and Forest & Main Brewing Company in Ambler, PA as two examples of companies meeting her expectations. “They make the best possible beer they can,” which ensures Dock Street does the same.

WITH HUNDREDS TO THOUSANDS OF POSSIBLE NEW BRANDS READY TO INUNDATE PHILLY IN THE NEXT TWO YEARS, MANY BEER LOVERS ARE WONDERING: HOW MUCH IS TOO MUCH?

Certo isn’t the only one to praise Tired Hands. Lucas identifies the company’s success as “a great story that others want to imitate,” a fact that may worry Co-Founder/Co-Owner/Brewer Jean Broillet IV. He sees the market flooding, but wonders if all the products are particularly good. Brewing “isn’t about making a quick buck,” Broillet warns. New brewers “need to support the culture and the culture will support them.”

By not mindlessly seeking financial gain, he and brewer Jon Defibaugh have found the right balance of experimentation and consistency. They launch small batches into the wild and gauge their customers’ reactions. This move has led to the success of HopHands, FarmHands, and other beers.

Nancy Barton sees the risk for oversaturation, but shares Certo’s opinion that the strong, successful breweries will survive. The Philadelphia Brewing Company co-owner prides her company’s ability to self-distribute products. It provides PBC a sense of security because otherwise they might get lost 78

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in or removed from wholesalers’ crowded offerings. “Fortunately,” she says, “we have really good relationships with all of our customers, so it’s rare that [they] would bump [PBC] for the new flavor of the month. I think we are all very lucky in this market to have so many options.”

The effect of overcrowding doesn’t escape the notice of bars and their patrons. Lucas recalls a customer pointing to his head and claiming that he simply lacked the hard drive space to remember every new edgy-named drink on top of daily meetings and his kid’s soccer schedule. Lucas likens the craft beer industry to “a train that’s running and won’t stop.

Right now it’s selling and everyone wants to jump on.” Some breweries, however, won’t be able to keep up with the locomotive. These neophytes have start-up debts, which further operating expenses will only increase.

In tighter times, the general manager finds himself returning to the classic beverages that he’s offered in the past. Founders’ Breakfast Stout, Left Hand’s Sawtooth Ale, Allagash White, and Ommegang’s Hennepin have proven themselves time and again.

These standbys are wonderful for regulars, but Lucas is always looking for new things.

Monk’s Café owner, Tom Peters, knows that too many choices means potential brand failure, especially with so many labels already established. “There are too many IPAs coming in these days and it seems that I might soon be overrun with traditional takes on saisons,” he explains. “I really don’t need another new brewery coming into the Philly area with their version of an IPA. It’s already been done and done well.” He thinks that craft beer will remain a niche pleasure, even with an onslaught of options. “Devotees are always looking for something new,” which could benefit the market’s new entrants. As a bar owner, Peters views his establishment as a gatekeeper to quality. “I could carry 500 bottled beers if I felt that was good for anyone, but I work hard to curate our bottle list so that our guests and the brewers’ needs are met. The brewers want their beer to be wellstored and served fresh. Offering a huge selection is not always in the best interest of the consumer.”

“If you look back in the past three years...less

than 20 percent of the [new] brands have actually gained any traction,” says Nima Hadian. “They are brands without a purpose.

The days of funny names and clever titles are here and gone. Consumers want and know quality.” The Shangy’s...The Beer Authority owner trusts Darwinism to combat the industry’s current glut. His family’s store survived and learned from the ‘90s collapse.

“We realized that once the ‘me too’ beers [shook] out of our market, our established portfolio [rose] to the top.” He wonders, “How do you top a Bell’s Two Hearted Ale, Westmalle’s Trappist Tripel, or Rochefort 10? You don’t.” He knows that customers will always return for the best. Hadian views the current landscape as difficult to navigate for his fellow wholesalers and retailers.

“If it was up to us, all accounts would sell nothing but the best in craft beer.” Product knowledge and consumer interaction can help businesses survive.

That lack of simple communication is a component of what Jordan Fetfatzes views as some wholesalers’ problem. According to the brands manager for Bella Vista Beer Distributors Inc., they possess “a grab any-

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thing mentality,” which ignores the need to strengthen portfolios and cannibalizes extant options. Smart business choices involve avoiding the “pay for play” concept that Fetfatzes sees as a plague in the industry. This occurs when Brand X splashes into everyone’s consciousness, vanishes into the night, and then sends representatives claiming wholesalers owe them favors to save their dying image. The action turns “craft beer into a commodity and clogs the pipeline with mediocre beer on deals bar owners simply can’t refuse.”

Fetfatzes, however, doesn’t necessarily see the community in danger of bursting like a balloon. “I feel [others] say this because they

beverages that Philly needs to sample. He, too, concedes that his peers rightfully fear the amateur brewer who thinks simply adding to the market will allow him or her to triumph financially.

Mike Gretz, Sr.’s portion of the beer world, Gretz Beer Company, continues to shift its business model because of the influx of options. “We certainly enjoy the consumer interest, growth, and excitement that comes with the proliferation of craft, but this has been somewhat offset by the costs of handling the challenges of SKU (stock keeping unit) proliferation,” says the president of the family-owned wholesaler. On the operations side of the business, Gretz’s com-

ages 30 SKUs, each made up of eight cases.

Delivering fresh draft products has become increasingly more important so that consumers get the best drink in the end.

“We like to think of ourselves as ‘brand builders,’” Gretz reveals. This means that the behind-the-scenes revisions aren’t the only adjustments his company has made as the market becomes saturated. They endeavor “to cut through the clutter of a retailer’s shelves and identify why a consumer should choose [their] product versus competition.”

As a result, the wholesaler invests more in merchandising and sampling teams to predict and win at the roulette table of consumers’ tastes.

In the current environment, wholesalers need to be careful of excess. To move products, they may need to resort to discount strategies that will diminish or eliminate retailers’ profit margins. That is most certainly a rough patch of tracks for the craft beer train ride. “We are much more cautious than in the past about what brands are coming on board,” Gretz explains. It would make sense that the company pursues breweries outside of the Philly marketplace that their consumers seek. Still, “there are also other brewers, especially local, that are doing some great brewing and [Gretz Beer] would love to help them build upon their success.”

start seeing even flagship brands squeezed off shelves to make room for more beers.

It’s the same feeling Bud, Miller, and Coors felt when they lost a little bit of shelf space to a Sierra, New Belgium, or Yuengling.”

According to him, there’s still a variety of

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pany previously unloaded pallets directly into bulk storage. Now they unpack mixed pallets and store them on recently installed specialty racking. Their inventory lists once consisted of less than eight SKUs consisting of 30 cases. Now, Gretz Beer Company aver-

Any form of prosperity is difficult to achieve when drowning in a flood. Ed Friedland of Origlio Beverages knows everyone wants a piece of Philly’s beer industry, but the current atmosphere means that “all breweries are becoming seasonal.”

So many new brewing opportunities may not achieve any potential right now. His hope for the community includes brewers

promoting the full depth of their lines and working with distributors. He cites Great Lakes Brewing Company as an example. “I’ve asked them what their flagship beverage is,” he elaborates, “and they say, ‘Our fleet is our flagship.’” Locally, Friedland wishes breweries would emphasize variety packs to showcase the wonderful products available.

The trend that many professionals stress about is also apparent to consumers. “Walking into a beer distributor has been getting a little overwhelming,” says longtime Philly Beer Scene reader Frank J. Schlipf. “I have friends that have left a store with nothing because they simply could not make a decision given all the choices.” Still, the plethora of possibilities doesn’t really bother him. No, the tipping point for Schlipf will be when five different brand labels offer the same exact taste. That’s the true lack of variety.

The idea of another (or already-present) shakeout in the craft beer community doesn’t limit the excitement about the culture in Philly and beyond. For example, Friedland can’t wait to try the new Dogfish Head/Wells and Young’s collaboration. “Dogfish was one of the first craft brewers to really think outside the box,” he praises. He also loves the saisons available from Tired Hands.

Peters says, “People like Ryan [Sentz] and Giani [Zambiazi] of Funky Buddha expanding their brewery will actually bring new options into our market. Ryan has a special love for Berliner Weisse that I think will change

Hadian, who samples new beer every day of every week, seeks “the out of the ordinary or extraordinary.” He highlights newcomer Saucony Creek Brewing Co. in Kutztown, PA, which has brewed a banana hefeweizen

“I HAVE FRIENDS THAT HAVE LEFT A STORE WITH NOTHING BECAUSE THEY SIMPLY COULD NOT MAKE A DECISION GIVEN ALL THE CHOICES.” that category for everyone. That is the type of new label that I will proudly support.” He enjoys the idea of more session beers coming to Philly. It reflects his personal preferences and a great bar customer. Peters also looks forward to the next innovation brewer Mike Fava brings to Oxbow in Newcastle, ME. Enthusiast Schlipf raves about seasonal beer offerings. Summer wheat beers, autumn pumpkin ales, and winter stouts tend to please him the most. He also keeps watch on his local favorites, Weyerbacher and Neshaminy Creek Brewing, “and, of course, Dogfish Head for their latest concoctions.”

made with an extract from Chiquita Bananas that he wants to try. It sounds like an experiment worth tasting.

Despite business recalculations, Gretz can always find excitement in the industry. Besides the beverages, the great joy for him is in traveling the country and the world to experience a variety of styles, beers, and heritage. He says, “There is new brewing innovation every day which defies the paradigm of classic brand styles.”

Lucas is thrilled to see whatever comes next.

Good products, he believes, are all the Philly area needs to survive. Broillet, from the oftpraised Tired Hands, equates “good” with “fresh.” He believes that more and more options will force everyone to get away from packaged beverages that may sit around for a while. “If consumption goes up,” he says, “fresher beer goes out” for delivery.

There’s a lot of cautious optimism amongst the surveyed beer constituency. These professionals have achieved their industry status through hard work and perseverance.

Such qualities mean that they have little to fear in a flooding market. Newer brewers, bars, and distributors may not be so fortunate. Only history will be able to determine if the next few years mirror the late ‘90s for Philly’s beer scene. All anyone can do is get on that train and enjoy the ride for as long as possible. a

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BAR+RESTAURANT SPOTLIGHT

McCloskey’s Tavern Keeping things simple in Ardmore.

Prior to the inception of Tired Hands Brewery and the announcement of soon becoming home to an Iron Hill location, the town of Ardmore was mostly unknown to those in the craft beer world. Now, after the brewery’s June 2012 opening, Ardmore is a regular part of craft beer conversation. However, long before (75 years before, actually), another bar opened in the quaint town, merely a block away from the brewery’s eventual location. That little bar, McCloskey’s Tavern, still stands today, probably unbeknownst to many in the beer world.

In 1934, McCloskey’s Tavern was opened by Derry, Ireland native, Pat McCloskey. Since then, McCloskey’s has been a family-run establishment, passed through the McCloskey family until 2010. It is now at the hands of the Doherty and McCafferty families, who plan to continue the family-type legacy of the bar. An Irish Pub from day one, McCloskey’s wasn’t always a craft beer bar, but new owners Phil Doherty and Jimmer McCafferty have turned the focus in that direction, while still keeping their Irish history in tact. Take a trip to McCloskey’s and you will find a varying selection of eight craft beers on draft and about twenty bottles. Their rotation is typically a mix of European and American craft and refreshingly leans towards more classic offerings that are overlooked at many bars. It’s a selection that is fitting for the neighborhood bar that welcomes everyone. In a time where many beer enthusiasts often search a tap list online ahead of time before they decide where to drink, McCloskey’s is a bar where you go just to 82

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have a few good beers and relax. No qualms about it, and sometimes that’s the exact change of pace needed from the constant effort to try every beer in existence. It brings you back to what a bar always used to be–simply a place to have a few drinks and socialize.

Of course, you can always grab a bite to eat while you drink as well, as McCloskey’s has quite an expansive food menu for its size. Like the beer list, the menu is what you’d expect it to be–foie gras and duck confit. Well, maybe it doesn’t have either of those, but what it does have is good bar food. The Irish staples are there, as is the typical pub fare. You can get a variety of ten different burgers or one of the eight salad options. Or, you can take the route that many of the locals do and go for dinner. McCloskey’s unexpectedly offers a selection of pastas and an entrée list that leans heavy towards traditional Italian favorites, to go along with a daily list of specials. No matter which path you take, it’s all well-done and the perfect companion to the McCloskey’s experience.

In a craft beer world that continues to get fancier, it’s always a breath of fresh air to stumble upon a classic bar that keeps things simple, high-quality, and you can still find a good beer. McCloskey’s Tavern will likely never stray far from its roots, staying true to that classic character like fellow Irish landmark bars McGillin’s Olde Ale House and Fergie’s. McCloskey’s Tavern is located at 17 Cricket Avenue, Ardmore, PA 19003. a

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HOURS: MONDAY THRU SATURDAY 9am – 9pm SUNDAY 10am – 6pm 1919 STREET ROAD, BENSALEM, PA 19020 (215)639-4790 | www.bensalembeer.com

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untraditional unconventional & unparalleled we R ultima Smoked Pork & Specialty Bacons Artisinal Burgers Guerrilla Style Tacos The Original Pastrami Burger Twitter: @guerrillaultima

Facebook: GuerrillaUltima

theguerrillatruck.com

Victory Summer Love Party

Saturday, July 13th 9pm @ duffers uffers Pub (Concordville, P Pa) Live Music by the Dirty Whisky Duo & friends Hula hoop contest Contests, prizes, and more

$3 Victory Summer LoVe bottLeS 996 Baltimore Pike, Concordville, PA 19331 (610) 558-2122 | www.dufferspa.com

BAR+RESTAURANT SPOTLIGHT

Kite & Key The best in Franklintown.

Wedged between Center City and Fairmount, in an area sometimes referred to as Franklintown, Kite & Key has been making an impact on the local beer scene since 2008.

Serving as both a destination and a neighborhood bar, Kite & Key has become a favorite spot for many in the city.

From the beer to the food to the atmosphere, it’s a bar that can please most.

At the forefront of it all is their impressive beer list. It is so impressive that it was actually the fourth most searched beer list on PhillyTapFinder as of late. Not a small feat when you consider the quality and quantity of bars in the area.

The beer list is comprised of sixteen drafts and one hand pump. Part of the beauty of the draft list is the attention to local, as you can always find at least one option from both Yards and Tröegs and typically a few others. You’re also sure to find something from Allagash, Bear Republic, Founders, Firestone Walker, and many more from some of the best breweries in the country. This is coupled with a selection of about forty bottles. But with a draft list like theirs, there really seems to be no reason to have to order a bottle.

What really makes the beer at Kite & Key special though, are the events. Regular events featuring all of the rarities from some of the most impressive breweries occur throughout the year.

It’s when Philly Beer Week rolls around that owners Jim Kirk and Jake Hampson take their events to the next level and really think outside the box. Whether it’s their annual Throwdown in Franklintown, featuring such competitions as gladiator battles, chariot races, or boxing; tricycle racing with Stone Brewing Co. (they actually stop traffic and race tricycles down the street); or their overthe-top creations for the Hammer of Glory relay, they are truly one of the best stops of Philly Beer Week.

Kite & Key also has a great food menu to absorb all of the beer. An array of sandwiches, pub food and what they believe to be some of the best mussels in the city, make-up a menu that solidifies Kite & Key as a worthy destination, even if you’re not looking for a beer. A list of daily specials and a Sunday brunch option only add to the reasons this place is a must-try.

A favorite among many in the beer business, Kite & Key is truly a worthy stop for any beer lover. They also happen to be conveniently located to the Barnes Foundation and not far from the Philadelphia Museum of Art, adding to their destination value. Any beer lover should do themselves a favor and attend at least one of their Beer Week events. It’ll most likely be one of your most memorable experiences of the week. Kite & Key is located at 1836 Callowhill Street, Philadelphia, PA 19130. a 85

The Tasting Room JULY 2013 VENUE: 2312 GARRETT 2312 Garrett is a great neighborhood bar located right in the heart of Drexel Hill. With an impressive selection of eleven rotating draft beers and about twenty well-chosen bottles, it’s easy to see why this bar has quickly become a neighborhood favorite. Not to mention, a quality food menu complements the beer list perfectly. 2312 has done an exceptional job filling a void for an area in need of a better beer bar.

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

RATINGS Stay Away From This Beer A Drinkable Beer But Not Worth Seeking Out An Average Beer A Pretty Decent Beer Worth Drinking Anytime If You See This Beer, Order It You Better Go Out And Find This Beer Now

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NOTABLE GUESTS

FROM THE SCENE GUESTS Glen Macnow. Any Philly sports fan knows who Glen Macnow is. He is most well-known as the voice of local sports radio station, WIP. Glen is also an accomplished writer, having won multiple awards for his sports writing, as well as putting out a series of sports-themed children’s stories. A fan of craft beer, Glen organized a local beer competition, WIP Beer Brawl, back in 2011.

Cory McDonald, a former Army Officer and current wellness executive, read Brewing Up a Revolution 5 years ago, ran out and bought his homebrewing equipment and lit the flame on his brewing odyssey! He and his team are driving hard on opening 5 O’Clock Brew Co., Philly’s first and only gluten-free brewery.

Jonathan Clark may have just joined the Philly Beer Scene team a couple months back, but he has been around in some capacity since its inception. Jon’s new role is that of Creative Director and he is the one responsible for producing the overall look and feel of the magazine.

Vince McDaniel is the bar manager at 2312 Garrett. For the last three years, he’s been the one behind the beer selections and various beer events. As a beer enthusiast for over twenty years now, he is constantly seeking out new beers and expanding his knowledge.

Aspall English Organic Draft Cider

Full Sail Session Premium Lager

This cider has an attractive golden color, a fruity

This original session is a classic all-malt pre-Prohibition

aroma of traditional bittersweet cider apple,

style lager that reminds us of what American lagers used

and floral and spicy overtones. The palate is

to taste like. It’s flavorful, refreshing, and has a touch of

rich, initially full and slightly sweet, with a good

that import-style taste. ABV: 5.1%

balancing acidity and a pronounced astringency, followed by a long, dry finish. ABV: 6.8% Very neutral. Not much depth. Tastes better than it smells.

Poor-man’s champagne. Goes down well, but a bit of a sour aftertaste.

Glen

Vince 2

Light and effervescent. Too sweet. Little bitter at the end.

Vince 2.5 Could drink this mowing my lawn. More of a beer

Cory 2.5

Little vinegar, nice carbonation which you sometimes miss in ciders, bit too sweet.

Cory

2

No body and little taste. Do they call it a session because there’s no taste?

Good cider. Tart & crisp but with a slight bitterness.

A bit too much on the sweet side, however.

Jon

2

Not my favorite. Not much going on at all really.

A bit sweet, but nice green apple sour finish.

Mat

2

Very mild flavor, fitting for the name. 5% ABV is steep for a session but undetectable.

Glen

2

Jon

3.5

Mat

3

1

my dad would enjoy.

Weihenstephaner Pilsner

Le-Brewery Mysterieuse Lady

Slightly bitter, mild, with a fragrance of hops.

A fresh new taste of Normandy with elderflowers

A beer with character.

and aromatic hops. A totally natural beer unfiltered,

ABV: 5.1%

unpasteurized and free from chemicals.

ABV: 4.0%

Glen

4

Vince 4

3

I could drink this all night. Solid, clean beer.

Glen

Good pilsner. Great flavor and refreshing.

Vince 2

Cory 4.5 Classic style from a classic brewery. Can smell the crisp air from the Alps.

Lightweight summer beer. Good beer to drink through a double header.

Grapefruit-y floral nose. Little funkiness.

Typical summer beer.

Cory

2

Decent nose that I’d expect from a wheat. Something off that I can’t place.

3

Mild bitterness with citrus notes. Subtle funk and lots of carbonation —I like it.

Jon

4

Great German pils. Nose is spot-on and flavor profile follows through.

Jon

Mat

4

Classic. Would love to taste this fresh in Germany… can only imagine how fantastic it is.

Mat 2.5

Odd. Almost pilsner-like. Has a slight funk I can’t place. Could see it growing on me after a pint or two.

87

THE TASTING ROOM Natian Undun Blonde Ale

River Horse Summer Blonde

Smooth and easy to drink, this ale has a soft,

An “uncomplicated” blonde. Relax and enjoy this

floral aroma with a nice balanced malt finish.

all natural, light, golden beauty.

ABV: 5.3%

ABV: 4.5%

3

Glen

3

Good mow the grass beer. Slight pale ale aftertaste.

Glen

Vince

2

A little too bitter to be a blonde ale. Cross between a lager and a pilsner.

Vince 3.5 Nice picnic or beach day beer. Very enjoyable.

Cory 3.5 Call it a pale ale and I’ll drink it all day.

Great summer beer.

Jon

3

Mat 3.5

Nice amount of flavor for a low alcohol beer.

Cory 3.5 Good improvement from years prior. Nice straw on the nose. Smooth finish.

Nice bitterness but could use more body.

Jon

2.5

Shockingly hoppy blonde that drinks like a pale ale.

Very earthy hops.

Mat

3

Easy, drinkable, but something is missing.

Kinda “straw-y.”

Interesting earthiness in the middle which I can’t place.

Overall, refreshing summer beer.

Edelweiss Weissbier Hefetrüb

König Ludwig Weissbier Dunkel

Unfiltered, golden and very fruity with a slight

Weissbier, made with dark malt from Kaltenberg

banana nose. Refreshingly, this fine sparkling wheat

International / König Ludwig International GmbH

beer offers spice-like flavors on the palate.

& Co.KG. ABV: 5.5%

ABV: 5.3%

Glen

2

Bleh…generic beer. Nothing offensive, nothing exceptional. Lineup 100 beers and it will be #50.

1

Vince 3.5 Nice, earthy, banana, clove smell. Good wheat beer.

Vince 2

Cory 3.5 Exactly what a continental hefe should smell like.

Cory

2 1.5

Body could be a bit more, but still a good beer.

Jon

3

Banana and bubblegum. Great summer beer.

Jon

Mat

4

Tons of banana with some bubblegum. Very smooth, easy drinking wheat.

Mat 2.5

Tastes like wheat bread soaked in seltzer.

Very watery. Plain drinking. Almost like club soda.

What can brown do for you? Nothing!

Roasted water.

Roasted club soda. Not a whole lot going on here, but does improve as it warms up.

Goose Island Pepe Nero

Starr Hill Monticello Reserve Ale

A black rye saison that combines a roasted/smoky

An unfiltered American wheat-style beer made

malt character in balance with a pepper spice

with wheat and corn. East Kent Golding hops add

from the yeast. Finishes dry with a refreshing level

a citrus and earthy aroma. The taste is very light on

of carbonation. ABV: 6.4%

the palate with a clean finish. ABV: 5.5%

Glen

4

Lots of body…boozy…worthy beer. Although one or two would be enough.

Vince 3.5 Complex Belgian-style ale. Nice fruity aroma with coffee undertones.

Cory

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Glen

3

Jon

3.5

Mat

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PHILLYBEERSCENE.COM

Great nose but the coffee fades. Would like more coffee and maybe a bit more body.

Glen

4

Vince 4

Notes of honey and apples. A little cider-ish. Could drink a lot of this one.

Cory 4.5 WOW! Honey throughout. Need this with my feet up on a porch with a cool pre-thunderstorm breeze blowing in.

Boozy on the nose and mouth. Finishes rich and roasty.

Jon

Roasty, chocolatey, rich, complex, yet completely drinkable. Very nice.

Mat 4.5

JULY2013

If it’s good enough for a top-five president, it’s good enough for me.

3.5

Honey all over. Flavor builds with every sip.

Honey and cider throughout. One of the best beers I’ve had from the brewery. Could drink a lot of this.

Two Brothers Sidekick

Shiner Wild Hare Pale Ale

This golden-colored ale is loaded with juicy

Wild Hare is a classic American Pale Ale–richly

citrus and passion fruit hop aroma, yet balanced

hopped, fruity and floral. Munich malt nicely balanc-

with malt and hop character. A true companion.

es the assertive character of the U.S. Golding and

ABV: 5.1%

Bravo hop varieties that give this brew its signature bitterness and aroma. ABV: 5.5%

Glen 4.5 Really nice pale ale with a scent of melon and citrus.

Glen

Vince 4.5 Nice citrus nose. Good honeydew flavor. Good pale ale.

Vince 1.5 Basic pale ale. A little sweet.

Cory 4.5 Hey, that’s a nice can! That’s what she said?!

Cory 2.5 Basic pale ale. Drink if all you have are the yellows.

I just drank a fruit salad–and I liked it.

Another one I could drink a lot of.

Phenomenal melon nose and those hops keep rolling.

Jon

4.5

Mat 4.5

2

Not enough taste. Very forgettable beer.

Great floral/melon hoppiness. Fantastic beer!

Jon

2

A little too sweet.

This is a great beer. I could drink this all day. Honey and melon hop flavors with a clean, smooth finish…good stuff.

Mat

2

Too sweet for what I want in a pale ale. Could work as a gateway beer though.

Breckenridge Vanilla Porter

St. Feuillien Saison

An ale that has all the chocolate and roasted nut

St. Feuillien’s Saison is what the Belgians call a beer

flavor of a classic porter, with an enigmatic surprise

of the terroir–a traditional farmhouse ale with all the

thrown in for good measure–real vanilla bean.

rich savor of the fertile land of southern Belgium.

ABV 4.7%

An unmistakable flavor full of rich nuances and a slight tang. ABV: 6.5%

Glen

4

Vince 3

Gotta be in the mood–but if you are–good beer to end the night on. It’s a Papelbon beer–a closer!

Glen

Great dessert beer. Nighttime finisher.

Vince 3.5 A little tart on the nose. Nice straw, earthy flavors.

Cory

4

Nice farm nose you need. Straw, tart, and then a wonderful body. All day please!

Jon

3.5

Sour on the nose. Finishes with straw and a farmy earthiness.

Mat

4

Severe lack of canned saisons and you just can’t go wrong with this one.

Cory

4

Love this beer. Balanced flavors. Vanilla is there but doesn’t overpower.

Jon

3

Nice roastiness, heavy vanilla, finishes well.

Mat 3.5 A little thin, but if you like vanilla, this is a great beer.

2

Not my cup of tea–or beer.

Three Heads Blimey

Redhook Audible Ale

This ESA takes a classic style and gives it an American

Redhook teamed up with Dan Patrick to brew the

twist. Enjoy the complex malt profile and layers of

ultimate craft beer for watching sports: plenty of

sublime English hops. One taste will have you saying

flavor and aroma, and crushable enough to make

“Blimey!” ABV: 6.0%

you want another. ABV: 4.7%

3

Tastes better than it smells. Would work better as a winter beer than summer.

Glen 1.5 This session ale is bland and inoffensive–like its

Vince

3

Sweet nose. Flavor is a little spicy and malty.

Drinkable.

Vince 1

Cory

3

Body didn’t match the nose. Body could be just a tad bigger. Great spicy hops!

Cory 1.5 Man, you could put a name on it, but that’s it. Blah.

Jon

3

Roasty & hoppy. Nice balanced beer.

Jon

2

Listen to the Glen Macnow Show.

Mat

3.5

Solid, English-style IPA. Mellow, spicy hops with nice malt profile.

Mat

2

Like it says: “crushable.” Not much going on and nothing to hold you back from throwing a few back quickly.

Glen

namesake.

Tastes like Dan Patrick brewed it.

89

THE TASTING ROOM Founders All Day IPA

Deschutes Chainbreaker White IPA

Naturally brewed with a complex array of malts,

Brewed with wheat and pilsner malt, this IPA

grains and hops. Balanced for optimal aromatics

displays beautiful citrus aromas from Cascade

and a clean finish. The perfect reward for an honest

and Citra hops that meld with the esters of Belgian

day’s work and the ultimate companion to celebrate

yeast. ABV: 5.6%

life’s simple pleasures. ABV: 4.7% Glen

5

Vince 4

We have a winner here. Clean, aromatic, delicious. Terrific!

Glen

Great sessionable IPA and yet another great one from Founders.

Vince 3

Cory 4.5 Paging Lew Bryson! Great use of hops to take it over!

4.5

Mat 4.5

Wheat beer with some hops. Easy to drink but not inspiring.

More wheat than hoppy. Could easily drink a few pints of this.

Cory

3

Nice apricot flavor without the fruit.

If you haven’t had it yet….go get it!

Jon

3

Flavor builds as you drink. Not as hoppy as expected.

Probably should be a five. This is my new house beer and I don’t think I’ll ever tire of it.

Mat 3.5

Yeah, drink it all day!

Jon

3

Not as hoppy as you would expect but very drinkable.

Another one I see growing on you after a pint or two.

Full Sail IPA

Long Trail Double Bag

This English-style IPA is a full-flavored, full-bodied

This malty, full-bodied double alt is also known as

brew that has a big, bold malt character and intense

“Stickebier”–German slang for “secret brew.” The

aromatics. It’s a well-balanced, golden-colored brew

Long Trail Brewing Company is proud to have Double

that has a crisp hop finish that doesn’t bite. ABV: 6.0%

Bag named Malt Advocate’s (now Whisky Advocate) “Beer of the Year” in 2001. ABV: 7.2%

Glen 3.5 Had I had it prior to a few others, I would have probably

Glen

Vince 2

Vince 3

enjoyed it even more.

Average IPA. Nothing to it.

Cory 2.5 Middle of the road. Not much outstanding here.

Check the box.

Jon

2.5

Mat 3.5

3

Toasty and malty. Too sweet. Cough syrup sweet in the end.

Nice malty brew.

Cory 3.5 Good maltiness. Love the body.

3.5

Hoppy & bitter. About sums it up.

Jon

Not a hop-head IPA, but fitting for English-style.

Could use a bit more aroma.

Mat 3.5

Drinkable malty beer with nice hop character.

One of the better offerings from the non-Brewmaster Series. Very solid beer for those who prefer a maltier beer.

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

Glen’s Final Pick: Founders All Day IPA. Had everything I want in a beer: flavor, aroma, body and alcohol. I could spend a few nights losing myself in this IPA.

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PHILLYBEERSCENE.COM

Vince’s Final Pick: Two Brothers Sidekick. Great flavor.

Full pale ale. Something I would search out for on tap at a bar.

JULY2013

Cory’s Final Pick: Two Brothers Sidekick. A beer that’ll pick me up or bring me peace any day of the week, any time of day.

Great melon nose!

Jon’s Final Pick: Two Brothers Sidekick. Fantastic, well-executed hoppy brew. If this isn’t in your glass right now, go get some!

Mat’s Final Pick: Two Brothers Sidekick. Founders would have been an easy choice, but this beer was very unexpected and might be my new favorite canned beer. A fridge full of this would keep me quite happy.

The Relentless Pursuit of the Greatest Beer Bella Vista Beer Distributors Inc. 755 South 11th Street, Philadelphia, PA 19147 215-627-6465 office • 215-627-2284 fax

www.bellavistabeverage.com From The Finest Brewerys To Your Favorite Local Bar 91

Issue 25 | July 2013 | www.PhIllyBeerscene.com

+ Not the Time of the Season

Best of the

Why Seasonal Beers Come Out so Freaking Early

The Train Kept A-Rollin’

When it Comes to Craft Beer Options, How Much is Too Much?

PAPER IS AWESOME, BUT PIXELS ARE GREAT TOO. The winners of The The 2013 “BesT “BesT of The The Philly Beer scene” scene” Aw AwA Ards Are Are Announced

Glen Macnow | hoM ho hoMebrewers Mebrewers ebrewers conference | Travel local local

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DIRECTORY Philadelphia Center City Bars & Restaurants

1518 Bar and Grill 1518 Sansom St 1518barandgrill.com Alla Spina 1410 Mt. Vernon St allaspinaphilly.com BAR 1309 Sansom Street The Black Sheep 247 S. 17th Street theblacksheeppub.com Bru 1318 Chestnut St bruphilly.com The Cambridge 1508 South St cambridgeonsouth.com Cavanaugh’s Rittenhouse 1823 Sansom Street cavsrittenhouse.com Cherry Street Tavern 129 N. 22nd Street

Good Dog 224 S. 15th Street gooddogbar.com

Slate 102 S 21st Street slatephiladelphia.com

Grace Tavern 2229 Grays Ferry Ave gracetavern.com

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

The Institute 549 N. 12th Street institutebar.com

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

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

Strangelove’s 216 S. 11th Street strangelovesbeerbar.com

Ladder 15 1528 Sansom Street ladder15philly.com

Tangier 1801 Lombard St tangier.thekalon.com

Llama Tooth 1033 Spring Garden llamatooth.com

Tavern 17 220 South 17th Street tavern17restaurant.com

McGillin’s Old Ale House 1310 Drury Lane mcgillins.com Milk Boy 1100 Chestnut St Philadelphia, PA milkboyphilly.com

Chris’ Jazz Café 1421 Sansom Street chrisjazzcafe.com

Misconduct Tavern 1511 Locust Street misconduct-tavern.com

Coffee Bar 1701 Locust Street intoxicaffeineation.com

Molly Malloy’s Reading Terminal Market 1136 Arch St mollymalloysphilly.com

Cooperage 123 South 7th St cooperagephilly.com Dandelion 124 S 18th St thedandelionpub.com Devil’s Alley 1907 Chestnut Street devilsalleybarandgrill.com Doobies 2201 Lombard Street The Farmers Cabinet 1113 Walnut St thefarmerscabinet.com Fergie’s Pub 1214 Sansom Street fergies.com The Fieldhouse 1150 Filbert St fieldhousephilly.com

Monk’s Café 264 S. 16th Street monkscafe.com Moriarty’s Pub 1116 Walnut Street moriartyspub.com Pennsylvania 6 114 S 12th St pennsylvania6philly.com Perch Pub 1345 Locust Street perchpub.com

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

Colney Delicatessen 2047 Chestnut St The Corner Foodery 1710 Sansom St thecornerfoodery.com Food & Friends 1933 Spruce Street The Foodery 324 S. 10th Street fooderybeer.com

St. Stephen’s Green 1701 Green Street saintstephensgreen.com Retail Beer

Old Philly Ale House 565 N 20th St

Bars & Restaurants

Couch Tomato Cafe 102 Rector St thecouchtomato.com

Ten Stone 2063 South Street tenstone.com

Homebrew Supplies

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 westburybarand restaurant.com

Pub and Kitchen 1946 Lombard St thepubandkitchen.com

Woodys 202 S 13th St woodysbar.com

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

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

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

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

Chestnut 7 8201 Germantown Ave Chestnut7.com

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

Franklin’s 3521 Bowman St

Bars & Restaurants

Campbell’s Place 8337 Germantown Ave.

Falls Taproom 3749 Midvale Ave

Monde Market 100 S 21st Street

Fairmount

North/Northeast

Daly’s Irish Pub 4201 Comly Street

Tavern on Broad 200 South Broad Street tavernonbroad.com

TIME 1315 Sansom Street timerestaurant.net

World Wide Beverage Co 508 Green Lane

Dawson Street Pub 100 Dawson Street dawsonstreetpub.com

Flat Rock Saloon 4301 Main Street

Home Sweet Homebrew 2008 Sansom St. homesweethomebrew.com

Doc’s World Of Beer 701 E. Cathedral Road

Bars & Restaurants

Manayunk

Latimer Deli 255 South 15th Street

Prohibition Taproom 501 N. 13th Street theprohibitiontaproom.com

Resurrection Ale House 2425 Grays Ferry Ave. resurrectionalehouse.com

Brewpubs

The Grey Lodge Pub 6235 Frankford Ave. greylodge.com Hop Angel Brauhaus 7890 Oxford Ave hopangelbrauhaus.blogspot.com Lucky Dog 417 Germantown Ave McMenamin’s Tavern 7170 Germantown Ave. Mermaid Inn 7673 Germantown Ave themermaidinn.net Trolley Car Dinner 7619 Germantown Ave. trolleycardiner.com Brewpubs

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

The Beer Outlet 77 Franklin Mills Blvd.

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

The Foodery 6148 Ridge Ave fooderybeer.com 93

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

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

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

Kraftwork 541 E. Girard Ave. kraftworkbar.com

City Tavern 138 S. 2nd Street citytavern.com

Brauhaus Schmitz 718 South St. brauhausschmitz.com

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

Eulogy Belgian Tavern 136 Chestnut Street eulogybar.server101.com

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

Memphis Taproom 2331 E. Cumberland St. memphistaproom.com

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

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

Murphs Bar 202 E Girard Ave

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

Growlers 736 South 8th St Growlersbar.com

Mac’s Tavern 226 Market Street macstavern.com

The Headhouse 122 Lombard Street headhousephilly.com

National Mechanics 22 S. 3rd Street nationalmechanics.com

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

Philadelphia Bar and Restaurant 120 Market St philadelphiabarand restaurant.com

Kennett 848 S 2nd St Kennettrestaurant.com

North Bowl 909 N 2nd Street northbowlphilly.com

Atlantis: The Lost Bar 2442 Frankford Ave.

North Third 801 N. 3rd Street norththird.com

Barcade 1114 Frankford Ave. barcadephiladelphia.com

Silk City 435 Spring Garden Street silkcityphilly.com

Bar Ferdinand 1030 N. 2nd Street barferdinand.com

Standard Tap 901 N. 2nd Street standardtap.com

Blind Pig 702 N 2nd St blindpigphilly.com Bottle Bar East 1308 Frankford Ave Bottlebareast.com Cantina Dos Segundos 931 N 2nd Street cantinadossegundos.com Cedar Point 2370 E Norris St cedarpointbarandkitchen.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 94

Breweries

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

Plough and The Stars 123 Chestnut Street ploughstars.com Race Street Café 208 Race Street racestreetcafe.net Revolution House 200 Market St revolutionhouse.com

The Foodery 837 N. 2nd Street fooderybeer.com

Sassafras Café 48 S. 2nd Street sassafrasbar.com

Global Beer Distribution 1150 N. American Street globalbeerphilly.com

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

Homebrew Supplies

Brewpubs

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

Triumph Brewing Co 117-121 Chestnut Street triumphbrewing.com

Old City

Queens Village/ Bella Vista

Bars & Restaurants

Bars & Restaurants

Barra 239 Chestnut St

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

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12 Steps Down 831 Christian St. 12stepsdown.com Bainbridge Street Barrel House 625-627 S 6th St bainbridgestreetbarrelhouse.com

Manny Brown’s 512 South Street manny-browns.com New Wave Café 784 S 3rd Street newwavecafe.com O’Neals Pub 611 S. 3rd Street onealspub.com Percy Street Barbecue 600 S. 9th St percystreet.com Royal Tavern 937 East Passyunk Ave. royaltavern.com Southwark 701 S. 4th Street southwarkrestaurant.com Tattooed Mom 530 South Street facebook.com/tattooedmomphilly

Hawthornes 738 S. 11th St hawthornecafe.com South Philly Bars & Restaurants

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

Brew 1900 S. 15th Street brewphiladelphia.com The Bottle Shop 1837 E Passyunk Ave bottleshopbeer.com Society Hill Beverage 129 Washington Ave University City/West Bars & Restaurants

Birra 1700 E Passyunk Ave birraphilly.com

Tria Wine Room 3131 Walnut St bibawinebar.com

Cantina Los Cabalitos 1651 E Passyunk Ave cantinaloscabalitos.com

The Blockley 38th & Ludlow Streets theblockley.com

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

Bridgewaters Pub 30th Street Station Thepubin30thstreet station.com

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

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

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

Twisted Tail 509 S 2nd St thetwistedtail.com

Watkins Drinkery 1712 S 10th St

Bottle Shop at Local 44 4333 Spruce Street local44beerbar.com

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

Retail Beer

Suburbs

Retail Beer

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

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

Bucks Co Bars & Restaurants

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

Becker’s Corner 110 Old Bethlehem Rd Quakertown, PA 18951 Blue Dog Tavern 4275 Country Line Road Chalfont, PA 18914 bluedog.cc Bobby Simone’s 52 East State Street Doylestown, PA 18901 ilovebobbys.com Brady’s 4700 Street Road Trevose, PA 19053 bradys-pub.com The Buck Hotel 1200 Buck Road Feasterville, PA 19053 thebuckhotel.com Buttonwood Grill Rd 202 & Street Rd in Peddler’s Village peddlersvillage.com Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912 The Dog & Bull 810 Bristol Pike Croydon, PA 19021 dogandbullhouse.com Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotrestaurant.com Honey 42 Shewell Ave. Doylestown, PA 18901 honeyrestaurant.com Hulmeville Inn 4 Trenton Road Hulmeville, PA 19047 hulmevilleinn.com Isaac Newton’s 18 S. State Street Newtown, PA 18940 isaacnewtons.com Jamison Pour House 2160 York Road Jamison, PA 18929 jamisonpourhouse.com Maggio’s Restaurant 400 2nd Street Pike Southampton, PA 18966 maggiosrestaurant.com

Manny Brown’s 25 Doublewoods Road Langhorne, PA 19047 manny-browns.com Maxwell’s on Main Bar & Restaurant 37 North Main St. Doylestown, PA 18901 momsmaxwellsonmain.com Mesquito Grille 128 W. State Street Doylestown, PA 18901 mesquitogrilledoylestown. com/ Newportville Inn 4120 Lower Road Newportville, PA 19056 newportvilleinn.net Puck 14 E. Court Street Doylestown, PA 18901 pucklive.com

Neshaminy Creek Brewing 909 Ray Ave Croydon, PA 19021 neshaminycreekbrewing.com

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

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

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

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

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

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

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

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

Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912

thebeerstorebuckscounty.com/

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

1661 Easton Road Warrington, PA unos.com

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

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

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

Breweries

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

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

Brewpubs

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

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

Homebrew Supplies

Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053

Chester Co Bars & Restaurants

The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 draftingroom.com Fenice Creolo 902 Village At Eland Phoenixville, PA 19460 fenicecreolo.com The Fenix 193 Bridge St Phoenixville, PA 19460 thefenixbar.com Fitzwater Station 264 Canal St Phoenixville, PA 19460 Fitzwaterstation.com Flying Pig Saloon 121 E. King Street Malvern, PA 19149 Goshen Beverage 102 Turner Lane West Chester, PA 19380 Goshenbeverage.com Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 halfmoonrestaurant.com High Street Cafe 322 S. High Street West Chester,PA 19382 highstreetcaffe.com Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 pickeringcreekinn.com Rams Head 40 E. Market Street West Chester, PA 19382 ramsheadbarandgrill.com River Stone Cafe 143 W Lincoln Hwy Exton, PA 19341 riverstonecafe.com Ron’s Original Bar & Grille 74 E. Uwchlan Ave. Exton, PA 19341 ronsoriginal.com

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

Iron Hill Brewery & Restaurant 130-138 Bridge Street Phoenixville, PA 19460 3 W. Gay Street West Chester, PA 19380 ironhillbrewery.com McKenzie Brew House 324 West Swedesford Rd Berwyn, PA 19312 451 Wilmington-West Chester Pk Chadds Ford, PA 19342 mckenziebrewhouse.com Sly Fox Brewing Co 520 Kimberton Road Phoenixville, PA 19460 slyfoxbeer.com Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 victorybeer.com Retail Beer

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

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

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

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

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Brewpubs

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

Back Alley Beverage 2214 State Rd. Drexel Hill, PA 19026 backalleybev.com Beer Yard, Inc. 218 E. Lancaster Ave. Wayne, PA 19087 beeryard.com Civera’s 2214 State Road Drexel Hill, PA 19026 Cold Beverage Station 202 and US 1 Chadds Ford PA 19317 coldbeveragestation.com Pappou’s Pizza Pub 415 Baltimore Pike Morton, PA 19070 Pinocchio’s Beer Garden 131 E. Baltimore Pike Media, PA 19063 pinbeer.com Township Line Beer & Cigars 5315 Township Line Road Drexel Hill, PA 19026 townshiplinebeerand cigars.com Swarthmore Beverage 719 South Chester Rd, Swarthmore, PA 19081 Homebrew Supplies

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

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

Brother Pauls Pub 3300 Ridge Pike Eagleville, PA 19403 brotherpaulspub.com

Keswick Tavern 294 Keswick Ave Glenside, PA 19038 Keswicktavern.net

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

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

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

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

Chadwicks 2750 Egypt Rd Audobon, PA 19403 mychadwicks.com

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

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

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

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

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

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

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

Farmers Daughter 1401 Morris Road Blue Bell, PA 19422 Normandygirl.com/bar Fingers Wings And Other Things 107 W. Ridge Pike Conshohocken, PA 19428 fwot.com

242 Haverford Avenue Narberth PA 19072 mcsheas.com Oreland Inn 101 Lorraine Avenue Oreland, PA 19075

Firewaters 1110 Baltimore Pike Concord, PA 19342 firewatersbar.com

Ortino’s Northside 1355 Gravel Pike Zieglerville, PA 19492 ortinos.com/northside Otto’s Brauhaus 233 Easton Road Horsham, Pa 19044 ottosbrauhauspa.com

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

PJ Whelihan’s 799 Dekalb Pike Blue Bell, PA 19422 pjspub.com

French Quarter Bistro 215 Main St Royersford, PA frenchquarterbistro.com

Railroad Street Bar & Grill 36 Railroad St Linfield, PA 19468 railroadstreetbar.com

Gullifty’s 1149 Lancaster Ave. Rosemont, PA 19010 gulliftys.com

Side Door Pub 3335 County Line Road Chalfont, PA 18914 sidedoorpub.com

Iron Abbey Gastro Pub 680 N. Easton Road Horsham, PA 19044 ironabbey.com

Tonelli’s 278 Easton Rd Horsham, PA 19044 tonellispizza.com

Union Jack’s 2750 Limekiln Pike Glenside, PA 19038 Uno’s Chicago Grill 1100 Bethlehem Pike North Wales,PA 19454 unos.com Village Tavern 511 Stump Road North Wales,PA 19454 villagetavernpa.com Whitpain Tavern 1529 Dekalb St Blue Bell, PA 19422 Brewpubs

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

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

Ambler Beverage Exchange 259 E. Butler Ave Ambler, PA 19002 amblerbeverage.com

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

Dublin Square 167 Route 130 Bordentown, NJ 08505 dublinsquarepubs.com

The Beer Shoppe 44 Greenfield Avenue Ardmore, PA 19003

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

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

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

New Jersey Bars & Restaurants

Blue Monkey Tavern 2 South Centre St. Merchantville, NJ 08109 bluemonkeytavern.com

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

Madison Pub 33 Lafayette Street Riverside, NJ 08075 Max’s Seafood Cafe 34 N Burlington St Gloucester City, NJ 08030 maxsseafoodcafe.com Mexican Food Factory 601 W Route 70 Marlton, NJ 08053 themexicanfoodfactory.com 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 UNO’s Chicago Grill 225 Sloan Avenue Hamilton, NJ

1162 Hurffville Road Deptford, NJ 2803 S. Rt. 73 Maple Shade NJ unos.com Brewpubs

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

Flying Fish Brewing Co 900 Kennedy Blvd.

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

Canal’s Discount Liquors 10 W. Rt. 70 Marlton, NJ 08650 210 N Black Horse Pike Mt Ephraim, NJ 08059 1500 Route 38 Hainesport, NJ 08060 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 Hopewell BuyRite 222 Rt. 31 S. Pennington, NJ 08534 hopewellbuyrite.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

3375 US Rt. 1 Lawrence Twp, NJ 08648 305 N. Rt.73 Marlton, NJ 08053 joecanals.com Liquor Barn 1051 Florence Columbus Rd Bordentown, NJ 08505

Chelsea Tavern 821 N Market St Wilmington, DE 19801 chelseatavern.com Deer Park Tavern 108 W Main St Newark, DE 19711 deerparktavern.com

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

Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028

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

Red White and Brew 33 High Street Mount Holly, NJ 08060 redwhitebrew.net

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

Spirit Shop 2077 Marlton Pike E, Cherry Hill, NJ 08003

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

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

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

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

Total Wine and More 2100 Route 38 Cherry Hill, NJ 08002 Walker’s Liquor Store 86 Bridge Street Lambertville, NJ 08530 Wine Works 319 Route 70 W Marlton, NJ 08053 Wonderful World of Wine 8 South Union Street Lambertville, NJ 08530 wonderfulworldofwines.net

108 Peoples Plaza Newark, DE 19702 mcglynnspub.com Nomad 905 N Orange St Wilmington, DE 19801 Two Stones Pub 2-3 Chesmar Plaza Newark, DE 19713

Home Brew Supplies

BYOB 162 Haddon Avenue Westmont, NJ 08108 brewyourownbottle.com Keg and Barrel Home Brew Supply 41 Clementon Road Berlin, NJ 08009 Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618

Delaware Bars & Restaurants

1984 2511 W 4th St Wilmington, DE 19805 1984wilmington.com BBC Tavern and Grill 4019 Kennett Pike Greenville, DE 19807 bbctavernandgrill.com

2502 Foulk Rd Wilmington, DE 19810 twostonespub.com Ulysses 1716 Marsh Rd Wilmington, DE 19810 ulyssesgastropub.com

Breweries

Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807 Retail Beer

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

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

How Do You Brew?

203 Louviers Drive Newark, DE 19711 howdoyoubrew.com

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

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

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

mat@ beerscenemag. com

Brewpubs

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

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LOCAL EVENT CALENDAR

Beer Events For more events, visit phillybeerscene.com

Friday, May 31st – Sunday, June 9th Philly Beer Week Over 1,000 beer events will be occurring over the course of 10 days at over 100 different venues. Brewers from all over the world will be in town pouring some of their finest beers.

Visit phillybeerweek.org for a full event listing.

JUNE

Garden State Craft Brewer’s Guild Festival Battleship New Jersey, Camden, NJ

Saturday, June 15th Beast of a Feast Elmwood Park Zoo 1661 Harding Blvd., Norristown, PA 19401

Thursday, June 27th - Saturday, 29th National Homebrewers Conference

Brew Ha Ha Six Flags Theme Park Jackson, NJ

Homebrewers from around the country will be invading Philadelphia for a three day festival and conference dedicated to the world of homebrewing. Be sure to visit the Philly Beer Scene sponsored hospitality suite each night of the conference starting at 10:30 and going until last call.

Thursday, June 20th Beer and Cheese Sampling Reading Terminal Market

Saturday, June 29th - Sunday, July 21st Tour de France with Ommegang Devil’s Den and Old Eagle Tavern 1148 S 11th St., Philadelphia, PA 19147 177 Markle St., Philadelphia, PA 19127

Saturday, June 22nd Lansdale Beer Festival W. 2nd and Wood St., Lansdale, PA Brews & Bites Pennsbury Manor 400 Pennsbury Memorial Rd., Morrisville, PA 19067

JULY Thursday, July 18th Beer and Cheese Sampling Reading Terminal Market

BBQ at the Ballpark Citizen Bank Field Parking Lot

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All American Beer Dinner Victory Brewpub 420 Acorn Lane, Downingtown, PA 19335 Saturday, July 20th Summer Ale Fest Philadelphia Zoo 3400 W Girard Ave., Philadelphia, PA 19104

August Friday, August 2nd Shawnee Craft Event Grey Lodge 6235 Frankford Ave., Philadelphia, PA 19135 Saturday, August 3rd Victory BrewBQ Paradise Farm Camps 1300 Valley Creek Rd., Downingtown, PA 19335

t knowledgeable sales r st and mos ieved, these men go th eps in the universe e b e h t rough th . M have s is ach ive to perhero” statufull case lunges, taking orders, texts, a e most rigid tr en of integ r t s e re “su to thin air, are only a fewnd emails whi aining prog rity and y’s w l curls, hang om. Befo resses, sixte handles disappear in le driv of our le S t A wisd p p g ing, aram ever a e t g n e e d k k a a r t f y m l a t a e o r t aining nd last b gr red. H ability ritual ut u e d h en least, t s. not

Abraham Fetterman Chester/Delaware

Pat Loquasto

Chris Rinaldi

Lehigh/Northampton/Berks

Archie Knight Bucks/Montgomery

Luzerne/Lackawanna/Poconos

Cameron Saunders Lord of Sales

Matt Satten Philadelphia Sales

No really, we have the best selection of specialty beers anywhere. If you are from another galaxy and are not buying for us today....what are you waiting for?? Up, up, and away...

Shangy's...Wholesalers & Retailers for the most sought after specialty beers since 1980.

Call today and let's talk beer. Really good beer. Beer that your customers want.

99 40 East Main St. Emmaus, PA 18049 Tel: 610-967-1701...visit our showroom!

Top 5 Places in the World to Have a Beer All About Beer Magazine, 2010

Top 5 places in America for Beer & Food Celebrator Magazine, November 2006

Best Mussels in America Maxim Magazine, August 2009

PHILLY’S BEST Beer Bar* BEST Draft Beer* BEST Beer Selection* BEST Late Night Dining* BEST Bar Food* BEST Burgers* BEST Fries* *Philly’s Best, Best of Philly, etc Awards ‘97, ‘98, ‘99, ‘00, ‘01, ‘02, ‘03, ‘04, ‘05, ‘06, ‘07, ‘08, ‘09, ‘10, ‘11 & ‘12

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