Philly Beer Scene June/July 2009 by Philly Beer Scene

Issue 1 | June/July 2009 | www.beerscenemag.com

â&#x201E;˘

The Tasting Room With Phillyâ&#x20AC;&#x2122;s Ben Franklin

Summertime Boozing! local outdoor beer destinations

Beer Bottle Lawn Darts

Because We Always Need Another Drinking Game

Philadelphia Exclusive!

Ales of the Revolution

From Colonial Times to Modern Living the beer that has overcome the test of time june/july 2009

P S TR A Philadelphia Beer Bar

South Philadelphia Tap Room 1509 Mifflin Street 215.271.7787 2

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If you’re smart enough to read this, you’re smart enough to get tested. Knowing your PSA (prostate-specific antigen) score can save your life. Each year more than 200,000 men in the U.S. find out they have prostate cancer. Early detection through an annual PSA blood test and prostate health screening can catch prostate cancer when treatment is nearly 100% successful. Be a man. Call your doctor and schedule an appointment today. Then tell your friends. The more men we reach, the more lives will be saved. And we can all say ‘Cheers!’ to that. Pints for Prostates. Reaching men through the universal language of beer. For more information visit: www.ustoo.org/pints Join our Facebook group and look for Pints for Prostates at a beer festival near you.

Prostate Cancer. No Joke. Get Tested.

Contents June/July 2009

specials

Ales of the Revolution Yards, Sam Adams and Yuengling can all prove they know what theyâ&#x20AC;&#x2122;re talking about when it comes to beer. By John Galster

outdoor summertime boozing Local bars and restaurants with outdoor seating and an extensive beer list. By Mat Falco

sections 8

the variety pack By John Galster, Brandi Kerekes & David Matorana

10 fun with beer Beer bottle lawn darts: another game for your guests at summer cookouts. By Scott Willey

11 homebrewerâ&#x20AC;&#x2122;s corner

George Hummel shares his favorite summer beer recipe: Summer Honey Witbier. By George Hummel

13 cooking with beer Hoegaarden Steamed Clams: drunk tested: Ben Franklin approved. By Neil Harner

10 4

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22 bar & restaurant reviews Unique beer destinations for a pint and a meal in and out of the city. By Mat Falco & John Galster

26 the tasting room 12 Beers reviewed by our panel, plus our June/July guest: Ben Franklin. By John Galster

30 directory

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

34 beer events Local happenings throughout the Philly beer scene. By Neil Harner

Philadelphia's Favorite

Better Beer Bar for 149 years!

Featuring 15 Local Craft Beers always on tap!

Coming soon

The McGillin's 1860 I.P.A., by Stoudt's!

1310 Drury Street • Philadelphia, PA 19107 215-735-5562 • www.mcgillins.com

www.victorybeer.com Featuring Victory Prima Pils at: The Craft Ale House Pinocchio’s Pizza Northside Bar Landing Restaurant P.J. Whelihan’s Mesquito Grill Union Jack’s Muggs on Main Street Tipsy McStaggers Saloon

Saturday, October 3, 2009

BrewStudio's 2nd Annual Pub Crawl for Breast Cancer! Join the crawl in Old City Philadelphia and now Richmond, VA For details and pre-registration, sign up at

www.brewsforboobies.com

BrewStudio is an Inverse Paradox Project.

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Philly Beer Scene is Designed & Printed in Pennsylvania, USA. Philly Beer Scene is an Inverse Paradox Publication. Copyright ÂŠ 2009 Inverse Paradox, LLC. Philly Beer Scene is published bimonthly by Inverse Paradox, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 | 215-478-6586 For subscription inquires please call 215-478-6586 or visit us on the web at www.beerscenemag.com.

Letter from the President Philadelphia. The City of Brotherly Love, home to Love Park. A city as passionate about its sports as it is about craft brewed beer. This city we love has its own heartbeat, and it beats to a different drum. Hell, this city is the birthplace of a nation, and even back then we enjoyed home brewed craft beer, the proof being the Ales of the Revolution brewed by Yards Brewing Company. These recipes are based on the recipes of our founding fathers. Revolutionary thinkers who broke away from Britain, but still found time to brew, and enjoy tasty craft beer. Much like our founding fathers, this city has broken away from mass produced macro beers, and over time we as a city have acquired a taste for big brews with bold flavors. The beer drinkers of the Philadelphia beer scene have demanded it— that’s why we have so many great beer bars, and so many following suit. So it is no coincidence that we have Philly Beer Week, and that so many cities have tried to copy this huge annual event. It is also no coincidence that two of the country’s most beloved writers on beer, Don Russell, (aka: Joe Sixpack) and Lew Bryson, call Philly their home. We also can’t forget that Philadelphia is flanked with breweries within its city limits, as well as in the surrounding suburbs, with many more to come such as The Blockley, Brauhaus Schmitz, Mary Oaks, and a new Iron Hill, their 8th location, in Maple Shade, NJ. Labeled as a blue-collar, gritty urban area with rude fans, we sure have enough class to know a good beer when we taste one. All of these facts are why you are reading this premiere issue of Philly Beer Scene Magazine. It’s you, the craft beer drinker, and this amazing city that we love, that drove us to embrace this culture and present it to you in a bi-monthly publication. Our approach is going to be the lighter side of beer drinking. We really won’t focus or bore you with correct glassware, boiling temperatures, or plato scales. There are plenty of resources online and in books for that. We want to capture what makes Philadelphia the best beer drinking city in the world, and to us, that’s being out there with friends, family, and like-minded individuals who just want to have a good time with a good beer. We also want to hear from you, the reader, on what you would like to see in the magazine. This is our first issue, so we highly value your feedback to make this the best city-based beer publication it can be. We look forward to building the magazine, and growing with our readers to be the local beer publication you want it to be. We are America’s foremost craft beer drinking city, and I raise my glass to everyone from drinker, to bar owner, to writer, to brewer with extreme praise and gratitude for making Philly Beer Scene Magazine possible.

CONGRATULATIONS TO

PHILLY BEER SCENE AND THEIR FIRST ISSUE! from: Bella Vista Beer Distributor

Cheers,

Scott Willey President, Philly Beer Scene Magazine

Bella Vista Beer Distributor 755 S 11TH St • Philadelphia, PA 19147 215-627-6465

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The Variety Pack

The Novice Approach A little something to help you learn more about good beers.

The short course in

BEER Author of The New Short Course in Wine

L Y N N

H O F F M A N

Lynn Hoffman “The Short Course in Beer” Clearwater, FL: Kunati Inc., 2009 224pp. • $24.95 • 978-1-60164-191-5

By the time you pick up this magazine, you may be seeing “The Short Course in Beer” on shelves at your local bookstore, or maybe even your local campus bookstore. Local author Dr. Lynn Hoffman's new textbook focuses on bringing our favorite topic to more people than ever before. Covering just about everything in the broad history of

beer, his book begs those who may not consider themselves experts in the field to pick up a bottle of the good stuff and do their research. The book starts out with a history of beer in the Western world, goes through tasting techniques and the making of beer on its way to an exposition of beer terms and types. This book seems to be targeted for the beer consumer who has reached their “aha moment” and is ready to delve deeper into the culture. More experienced readers might pick up a drinking technique or two and may learn a little more about how beer has impacted their culture, but may find the majority of the information is something they've heard once or twice before. As well, Dr. Hoffman doesn't hesitate to tell you what he thinks of the big beer industry and the people who drink their beer. If you don't mind a little snobbery, you probably won't even notice, but if you sip your Dogfish 90 minute one night and share a few Buds with one of your “less enlightened” friends the next, it may be a bit off-putting. The author makes a point of naming some of his favorite places and brews and I agree with almost all of his recommendations— if there is anything to be said, he's got great taste. If you're just starting your journey into the world of beer, I would recommend this book as long as you won't be offended when your old favorites get made fun of. Alternatively, the rest of us may want to consider picking this book up for that friend of ours who has been a little slower to get into drinking good beers.

John Knows Best ...or does he? Is something stumping you about beer? Email your questions to john@beerscenemag.com. My friends have recently gotten me to switch from cocktails to beer, how can I find which types of beer suit me best? - Rachel W., Yardley, PA Congratulations, you've taken the first step by picking up this magazine! At first taste, beer can put off many tasters simply because their palates are not used to the bitterness of hops used to flavor beer. My favorite tactic is to simply try and taste a bit of every beer you come across. After sampling many, many beers the strong bitter beers that I could barely choke down after sampling just a few are now my favorites.

LARGE LOGO

Hey John, not too long ago I saw a tap that poured beer below freezing - why don't more beers have systems like this? - Lance B., Philadelphia, PA The system described is the Coors Light Super Cold Draft, this tap pours out beer as low as 28.5° (That's in degrees Fahrenheit of course.) Even for your typical light beer this is VERY cold. Most beer is intended to be drank between 40-60° depending on the style with beware the beer snob paler lagers at the colder end and darker ales at the You are a beer connoisseur – a tried and true lover of warmer end. Personally, I drink all my beer at “room COLOR LOGO COLOR LOGO the brew, a person that believes beer belongs in the same temperature.” Not actually the temperature of any given ON DARK BACKGROUND conversation as good wine and scotch. But are you a Beer room, room temperature as far as tasting goes is generally Geek, or a Beer Snob? held to be about 60°. This allows all the taste and aroma Many before me have pondered this question, but can you of beer to be released and enjoyed! I have a question for self-evaluate? It is easy to slip into beer snobbery– laughing you, do you drink your bottled water with a glass of ice? at the poor sap that just paid for a mass-produced light iced pilsner. But as a person with intimate knowledge of the art of beer, it is important to resist the temptation to become a Beer Snob. Remember that unless you are one of the lucky John, I was in a nice beer bar the other day and my bartender insisted I pour my beer few, you too cut your teeth on the easiest-to-procure mass-produced beer. How long after your first drink did it take to out of the bottle. Why can't I just drink really appreciate beer as more than a cheap means to an inebriated end? from the bottle? For me, that appreciation came after years, not months or days, and only with the kind guidance of Beer Geeks who - Chad S., Deptford, NJ came before me. Like I answered above, a beer's aroma should be enjoyed So laugh not at the unschooled lager lover at the end of the bar. Remember that in times gone by, some Beer Geek as well as the taste—pouring a beer out of the bottle helped guide you on your terms, instead of simply looking down the rim of their snifter at you and counting you as a allows for the release of a beer's aromas. Additionally, lost soul– forever unworthy of joining the leagues of the Beer Snobs. this releases carbonation from the beer which otherwise - Written by David Martorana of Two Guys On Beer (www.twoguysonbeer.com) would contribute to a full feeling after drinking.

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B&W

Drink the Dark Side By Brandi Kerekes

june/july 2009

Fun With Beer

Beer Bottle Lawn Darts

select singles

We all know that traditional lawn darts are now illegal. Backyard BBQ + Beer + Large, Pointy, Flying Darts = Someone Losing an Eye. So instead of the bloody mess, they now sell heavy, weighted lawn darts. This is a much better idea. Rather than someone losing an eye, their skull gets crushed instead. We will teach you how to make your own set of weighted lawn darts using aluminum beer bottles. It adds a unique twist to the game since they are an awkward shape. It’s pretty tough to master the way they roll and bounce, making this quite a challenging and fun backyard game. Follow these instructions to make your own set, and get creative. Being the diehard Phillies fans that we are, we chose to paint ours in an old school Phillies motif. If you are a Mets fan, I suggest you paint yours a lovely shade of go-fuck-yourself.

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how to make your own lawn darts What You’ll Need: 6 Aluminum Bottles Quickcrete Sand Gorilla Glue 6 Shuttlecocks Spray Paint (optional) Garden Hose Screw-type Hose Clamps

Directions: Step 1: Fill with 1 cup of concrete. This is important so they weigh the same. Let dry.

Note: Please keep small children at a safe distance when playing. Bottles can bounce and roll after being thrown which could end up harming children passing by.

Step 4: Cut hose to desired length, and clamp with hose clamps. I suggest going with a loop the size of a hula hoop. The reason I didn’t use hula hoops is for portability. You can fold up the hose. A hula hoop may also be crushed beneath a flying bottle of sand/ concrete as well.

Step 2: Fill with sand Step 3: Remove rubber bottom of shuttlecock, and glue plume to top of bottle (After testing the darts, the shuttlecocks kept falling off. They really serve no purpose other than looking stupid, so if you have a bottle capper, cap them instead. You can get a bottle capper and caps at any home brew supply store)

scoring and play Now that you have successfully built your throwback Phillies lawn darts you are ready to play. Lay down your hose rings on grass between 30 and 40 feet apart. Players alternate throws with the team who scored last having the honors to throw first each round. The scoring is very similar to horseshoes and points are earned as follows: Land the bottle upright in the circle = 5 points (opposing team drinks the sand in the bottle) Ringer (totally inside the circle) = 3 points

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Within a bottle length outside the hoop = 1 point Ringer, but the bottle lays on top of the hoop partially = 1 point In the event both teams throw a ringer, the team who lands inside the ring last, gets the points. If no ringer is tossed and both teams have bottles within 1 point range, the closest bottle to the ring is rewarded the point. The game is played up to 21 points and the losing team must bring the winners a fresh beer upon defeat.

Homebrewer’s Corner

Summer Honey Witbier Here’s an easy drinking beer for summer with both nods to tradition and the creative side of brewing. The honey brings an interesting flavor note to the brew and keeps the body light and crisp. Most of the spices are traditional to the Belgian style. Chamomile is reportedly brewing legend Pierre Celis’ “secret ingredient.” The inclusion of saffron is a new twist on the style. The flavors of saffron and honey go so well together in Dogfish Head’s Midas Touch, it adds a rich depth of flavor to the brew. This may just be the most complex easy drinking beer you’ll ever make.

Ingredients and Directions Specialty Grains:

1 lb. Wheat Flakes Malt Extracts:

4 lb. Alexander’s Sun Country Wheat Malt Extract 1.4 lb. Alexander’s Sun Country Pale Malt Extract Kettle Sugar:

1 lb. Fruitwood Orchards Orange Blossom Honey Hops & Spices:

2 oz. Styrian Golding (AA 2.3%) 1 oz. Dried Bitter Curacao Orange Peel 1 oz. Dried Sweet Orange Peel 1 oz. Indian Coriander Seed .5 oz. German Chamomile Flowers .25 oz. Grains of Paradise Seeds 2 gr. Saffron Additives:

1 Campden Tablet 2 tsp. Yeast Nutrient Yeast:

Wyeast 3944 or Safale T-58 Priming Sugar:

5 oz. Dextrose Procedure:

Heat 5.5 gallons of brewing water to 175 deg. F. and dissolve Campden Tablet in water. Hold for 15 minutes. Add Wheat Flakes in a grain bag, stabilize temperature between 150 and 160 and rest 30 minutes. Remove the grain and discard. Heat water to boil and add Pale Malt Extract and 1.5 oz. of hops. Boil for 45 minutes. Remove from heat add Wheat Extract, Honey, yeast nutrient and the spices (crushed and in a hop bag) to the kettle. Return to boil. Boil for 15 more minutes. Add the remaining hops at knock out. Cool and ferment. About the Creator:

George Hummel is the co-owner of Home Sweet Homebrew in Philadelphia. He has been a homebrewer since the mid-eighties and a longtime member of HOPS (Homebrewers of Philadelphia and Suburbs). He has authored numerous articles on beer and brewing; and won numerous awards for his beers, most notably a 2005 GABF Gold medal for George’s Fault, co-brewed with the brewers at the Nodding Head brewpub.

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Cooking With Beer

Take Out Cocktail Bar On & Offsite Catering Outdoor

Hoegaarden Steamed Clams

This is a recipe I have been preparing for quite some time. It is best made with clams but can also be used for steaming mussels, shrimp or crab legs. When I’m at home during colder days, I make it on the stove top as the following recipe outlines. During the summer, I will break out my large 30-Quart pot and propane burner (a turkey fryer kit which can be commonly found at Walmart or Lowes will do) and make this outside with quantities appropriate for a summertime feast. If you go this route, I would recommend tripling the recipe; however, don’t be afraid to overstuff the pot with your clams and other shellfish. And make sure to bring a bib.

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Serves: 4 Ingredients:

1 Stick of butter 4 Garlic Cloves, whole 3 Bay leaves 1/2 Teaspoon crushed red pepper 1 Teaspoon ground black pepper 2 Tablespoons fresh Parsley, chopped ½ Orange ½ Lemon 1 Bottle of Hoegaarden Original Witbier 24 cleaned live Clams

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Directions:

Melt butter in large pot with spices. Hand squeeze orange and lemon into the pot. Do not dispose of the rinds. Throw them into the pot. Once butter mixture comes to a simmer, add Hoegaarden and return to a simmer for approximately 5 minutes. Add clams to the pot and cover. Check after 3 minutes. If clams are partially opened, remove clams with a slotted spoon from the pot. If not, return and check every 2 minutes. Do not overcook the clams as they will become tough and rubbery. Serve with the remaining steaming sauce left in the pot and a pint of Hoegaarden. Created by Neil Harner

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Ales of the

revolution From our founding fathers to the pioneers of our newer cultural beer revolution, these delicious brews have been there– and thankfully there are brewers out there who want to prove it! By John Galster Ah summer, it’s my favorite time of year. The time to kick back, relax and enjoy yourself. Its also the time to celebrate the 4th of July, our nation’s birthday. We get together with family and enjoy the things we typically think of as American; apple pie, baseball and rock & roll. Well, here in the State of Independence, we can think of something else typically American: beer! I know, I know, beer was brewed long before Europeans settled North America. Hell, the ancient Sumerians and Egyptians even brewed their own beer, how can I call beer typically American? Well, the simple fact is that as long as there has been an America, there has been a deeply rooted beer scene. From our founding fathers to the pioneers of our newer cultural beer revolution, these delicious brews have been there– and thankfully there are brewers out there who want to prove it!

“the simple fact is that as long as there has been an America, there has been a deeply rooted beer scene.” Imagine strolling through the city down to a local tavern and finding the familiar faces of George Washington, Ben Franklin and Thomas Jefferson. That's exactly what people do every day at the City Tavern in Center City since they teamed up with the folks at Yards to create the Ales of the Revolution series. These fine ales are based on the original recipes of the aforementioned founding fathers and are quite delicious. We decided to do a little investigation and headed down to the beautiful new Yards Brewery on Delaware Avenue to chat with owner Tom Kehoe. He helped explain to me the history behind the Ales of the Revolution in a little more depth. You see, General Washington’s Tavern Porter is pretty close to George’s recipe that he sent in a letter to

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Above: (top to bottom) A Yuengling bottler, helping the brewery to fill thousands of cases per day. A friendly Yard’s brewery worker folding and stacking Ales of the Revolution packaging by hand.

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his officers, but it is the least exact of the Ales. While the original did call for a porter with molasses, it really used so much molasses that we might consider it America’s Original Malt Liquor and it helped extend normal rations for the army into incredible amounts of beer for the troops. Poor Richard’s Tavern Spruce Ale—while not being the strongest seller of them all—still gets the most attention for Yards. Commissioned by the city of Philadelphia to celebrate Ben Franklin’s 300th birthday in 2006, this ale uses spruce for a flavor that is very different than what most beer drinkers are used to. In the early days of our country, hops were not always easy to find and our home-brewing founding fathers may have found other things to brew with that were more readily available. Taking the idea of readily available local materials one step further, Thomas Jefferson’s Tavern Ale recipe was based on Jefferson’s original recipe designed to display his self sustainability and independence through brewing using ingredients found and grown on his Virginia estate. This idea of self-reliance was very important to the founding fathers and to me it seems one that Tom Kehoe shares— not only would he like to see more Philadelphians drinking Philly beer, he made sure that his new brewery is greener than ever as well. With systems for recollection and recycling of hot water, glass and cardboard as well as using recycled concrete and wind power in the brewery, he’s helping lead the way with a greener, tastier local brew. When I asked about the performance of the Ales of the Revolution series compared to his other offerings, he admitted that they had always been handcuffed by the limitations of the old brewery and that he hopes the new digs will help him brew more of the patriotic stuff. Of course, most of us who've been raised in the Philadelphia area think of one thing when we think of patriotic brew and that'd be Yuengling— it’s so well known around here that if you just ask for “lager” in most bars,

Local craft beer girl Name: Laura Rae Hometown: Philadelphia, PA Age: 26 Profession(s): Realtor and Bartender at Taylors Cherry Hill Favorite Craft Brewer and Why?: I like Victory a lot. I

drink their Pils and their Lager and I think they are just really good beers. Favorite Craft Beer and Why?: Yard’s George

Washington Porter. I had it for the first time at the shoot and normally I wouldn’t have tried something so dark, but it was amazing. Yuengling Traditional Lager is what you'll end up with. The current oldest, continually operating brewery in America was built in 1831 on Mahantongo Street in Pottsville, PA after a fire destroyed David G. Yuengling's 3 year old Eagle Brewery. In fact, the recipes for both the Lord Chesterfield Ale and porter date back to 1829. Add to that the fact that Yuengling is now the 2nd largest American-owned brewery in the United States after InBev's acquisition of Anheuser-Busch and I don't see how much more patriotic it can get. I headed up to Pottsville to take the tour and talk with Dick Yuengling, the fifth generation owner of the brewery, who let me in on some interesting facts. Like many breweries, Yuengling had to switch from beer production to “near beer”—what we might now call non-alcoholic beer—and other products such as dairy (naturally due to experience in refrigeration) during Prohibition. What I didn't realize was that you could still buy their regular Porter at your local pharmacy. Well, you did need a prescription from a doctor so it might not have been the most convenient but it was there! When the prohibition on beer was lifted, Yuengling set out to deliver beer directly to President Roosevelt and their Yuengling Winner Beer was delivered on the same day that it became legal. Yuengling recently released a brand new spring seasonal beer in celebration of their 180th anniversary this year. This beer is brewed in a traditional bock style and is sure to please both craft beer drinkers as well as fans of the flagship Traditional Lager. When I asked about the new beer, Mr. Yuengling informed me that Yuengling had made a bock 40 years earlier, but as local breweries competed to bring out their own bocks earlier and earlier (eventually around Christmastime), it was decided to drop the bock to avoid any more of that craziness. Oh, and by the way, if you are wondering what a goat has to do with bock beer, it’s simply a German word for a male goat—similar to the English word buck. I also learned that while there are currently no plans for a summer seasonal from Yuengling, we can expect a new seasonal this fall, but it hasn’t definitely been decided what we’ll see. Yuengling Oktoberfest anyone? To this day, Dick Yuengling credits much of the success of the brewery to the craft beer movement, people who were looking for good tasting beer and variety were able to

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find something they were looking for amongst Yuengling's brews that they couldn’t find elsewhere and the company is growing even faster since. In the past ten years, two new breweries have been added and Yuengling has expanded greatly. I think we can expect to see more and more good things from America's Oldest Brewery in our future. There are even more beers that pay homage to our home brewing founding fathers, one such is Samuel Adams made by Jim Koch’s Boston Beer Co.— the largest American owned brewing company. While the real Sam Adams may not have made the tastiest brews (he apparently ran the brewery he inherited into the ground) the Sam Adams line of beers sure does include some mighty tasty beverages. Not only are there the usual suspects you see everywhere, but contests are held annually for the best home brewed recipes from employees and the rest of us. Now that is beer by the people for the people! If you'd like to pick these up, look for the Longshot competition winners’ cases. To prove that Boston Beer Company wants to stand united, last year they offered to sell their excess hops at cost to brewers that had trouble securing their own due to rising prices. It doesn't take a lot of searching to find why America is built on a foundation of beer, we're a nation of beer lovers. From the days of brewing revolutionaries like Washington, Jefferson, and Franklin, all the way up to our new pioneers such as Kehoe, Yuengling and Koch we have had brave souls willing to dedicate their lives to the betterment of their country and their country's brews. So crack open a Jefferson's Tavern Ale, Yuengling Black and Tan, or Sam Adams Summer Ale and celebrate the birth of our nation in the same spirit that it was created in. Like the guys at Yards say, “Revolutionary Times Call for Revolutionary Ales.”

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Outdoor Summertime

Boozing If you’re anything like us over here at Philly Beer Scene, there is something irresistible about having a quality pint outside in the sun. By Mat Falco

No matter how hungover or lacking in desire to drink you are, as soon as you catch a glimpse of a few people relaxing outside having a few beers, you get this sudden urge to follow. There is really nothing better in the summer than coming across a nice outdoor seating area that serves your favorite beers. That is why we are here to help you out and make sure you find the perfect place for your summertime boozing. Now granted we live in a major city and patios are an uncommon entity. Because of that, the word “patio” needs to be slightly redefined. It’s more like sectioned-off seating areas on the sidewalk or in some cases, large storefronts that are completely open air. There are also a few places that were fortunate to have some hidden outdoor areas or even roof decks. It’s a given that a city extremely creative in its beer making would come up with creative ways to bring you an outdoor drinking experience. So, take a look at the list we’ve come up for you and try a few new places out. All of these establishments serve quality beer, so your chances of being disappointed aren’t very good.

Triumph Brewing Company 138 Nassau Street, Princeton, NJ Union Square Bridge Street, New Hope, PA 117 Chestnut Street, Philadelphia, PA

Triumph Brewing Company is a Philadelphia area landmark. Starting off in Princeton, NJ, Triumph has now expanded to three locations—all of which serve high quality, house-brewed beers. All three locations have a wide variety of drafts as they keep a selection of about eight different beers on tap depending on the location. They also keep you informed of brew dates and upcoming releases, as well as offering hand pump selections from time to time. Triumph doesn’t only have good beer though, they have a very impressive food menu with all kinds of options that pair up nicely with their beers. Look for items ranging from lamb sliders and beer and cheese plates to fish and chips and filet mignon, all of which have a unique Triumph twist. Triumph is also a great place to catch some live music, as each location holds performances from time to time. If you want to sit outside though, you’re going to have to stick to the New Hope and Philadelphia locations.

The Belgian Café 21st and Green Streets, Philadelphia, PA

Being the sister bar of the legendary Monks Café of Philadelphia, the Belgian Café leaves little left to be said. Visiting the Belgian Café is like visiting a less crowded Monks, which is a good reason to visit. They have 11 beers on tap and one of the better bottle selections in the area. If you have a desire to try new unique Belgian-style ales, this is a great destination. They also carry a nice selection of American brewed craft beers, but Belgians are definitely their specialty. While you’re there, be sure to try a pot of their mussels and a side of frites. The mussels come in a variety of sauces and the spicy mayo dipping sauce for the frites is one not to miss. The Fairmount area is a relaxing location to sit outside and enjoy your beer without dealing with the crowds of Center City.

St. Stephens Green 17th and Green Streets, Philadelphia, PA

A lesser known bar in a lesser traveled area of the city, St. Stephens Green is a great find that could easily become your new regular bar. Located in the Fairmount section of Philadelphia, St. Stephens Green has a friendly welcoming outdoor area that will keep you not wanting to leave for hours. They also have one of the best “secret” patios in the city. If you take a look out the back door, you will find St. Stephens beer garden— a small patio that includes a large table with a tent covering, but is a perfect summertime spot for you and group of friends to take in a few beers. It’s open to the public, but I would recommend calling ahead and reserving the beer garden. St. Stephens also has 13 nicely-selected beers on tap ranging from Bells Two Hearted to Avery Maharaja and about 25 bottles. Check out the food menu while you’re there, as they have a unique selection dishes that are hard to categorize, but taste amazing.

The Newportville Inn 4120 Lower Road, Newportville, PA

The Newportville Inn is like an escape to Germany located in the heart of Bucks County. Styled in a traditional German manor, the Inn serves a

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Tony’s Place Bar and Grill 1297 Greeley Avenue, Ivyland, PA

Located in the back streets of Ivyland, Tony’s is a hidden gem. Not only does Tony’s have one of better patios in the area, they also have an ever expanding selection of beers on tap and in bottles. You can even find some uncommon taps such as Stone Oak Aged Arrogant Bastard or bottles of Rogues lesser-seen Smoke Ale. Tony’s is also a great place to find beer events such as a Weyerbacher beer dinner, or a stone tasting. They also hold live music performances weekly and have a “Best of Bucks” happy hour.

Manayunk Brewing Co 4120 Main Street, Philadelphia, PA

variety of traditional German food with a few American pub classics. As far as beer goes, they have 17 beers on tap, with a decent number of them rotating as the kegs kick. Like the food, a majority of the taps are German and Belgian beers, which makes them a great place to enjoy a Warsteiner to go with your potato pancakes and bratwurst. The bottle selection is impressive, as they offer a constantly-changing selection from their on-premise bottle shop. Not hungry, but just want a snack with your beer? The Newportville Inn offers their phenomenal homemade mustard to dip pretzels in, complimentary with your beer.

Tria 18th and Sansom Streets, Philadelphia, PA 12th and Spruce Streets, Philadelphia, PA

One of the classic establishments of Philadelphia, Tria, is an upscale café that certainly isn’t your average local bar, as you won’t see young college kids getting drunk or involved in any bar room scuffles. Instead, Tria is the place to go have a relaxing glass of beer or wine served by a knowledgeable staff that will help you pair your selection with an extensive variety of cheese. Pairing cheese with beer and wine is their specialty and they have high quality selections from each category. If you have a strong desire to learn more than what your server has taught you, then Tria also offers classes at their fermentation school to further your knowledge on beer, wine and cheese. Both Tria locations have outdoor seating, with the Spruce Street location offering their wide open storefront.

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Located in the heart of the Manayunk area of Philadelphia, The Manayunk Brewing Co. has the largest patio in the area, which sits atop the Schuylkill. The brewery has eight home brewed beers on tap at all times, four of which rotate with the seasons. The brewery also has an extensive food menu that includes a raw bar, sushi, pizza selections as well a variety of other multi-cultural options. The brewery is home to an annual beer festival as well as regularly hosting live music.

Puck 14 E. Court Street, Doylestown, PA

Puck is a very artsy and hip music venue and bar located in the heart of Doylestown. Although Puck doesn’t necessarily have the largest beer selection, they focus on quality over quantity. This theory makes Puck a great place to relax outside with a beer while listening to a great variety of live music without having to sort through a 20 page book of beer selections.

Manny Brown’s Neshaminy Mall, Bensalem, PA

Despite its mall location, Manny Brown’s has a bar-like feel to it as well as having an ever-growing and extensive beer selection. Having 24 beers on tap, of which the vast majority is craft, and over 70 bottles, Manny Brown’s is not your typical mall bar. Make sure you take a look at the “Beer Bible” when you visit and try out some of the new beer infused recipes on the menu. Manny’s is also a great place to catch beer events such as tastings and meet the brewer nights as well as live music.

Other Great Outdoor

Across (Top): Patio seating in front of St. Stephens Green. Across (Bottom): Relaxing outdoor seating at the Belgian Cafe.

Beer-Drinking Locations 1

Freight House

Left: Entrance of the Plough and the Stars in the heart of Old City. Below: Beer menus change daily at many local establishments.

100 S. Clinton Avenue Doylestown, PA 18901 2

McKinley Tavern 881 Township Line Road Elkins Park, PA 19027

Otto’s Beer Garden 233 Easton Road Horsham, PA 19044

Union Jack’s 2750 Limekiln Pike Glenside, PA 19038

Isaac Newton’s

Three Monkeys 9645 James Street, Philadelphia, PA

Right near the Torresdale Train Station, Three Monkeys is one of the premier North East Philadelphia locations. Three Monkeys has a very classic, laid back café feel with a beautifully crafted old-fashioned bar and unique patio set-up. The beer selection includes eight beers on tap and rotating bottle selection to keep up with the seasons. They also serve a creative food menu with unique twists on classic dishes as well as a chalkboard menu with new options for each day.

18 S. State Street Newtown, PA 18940 6

The Buck Hotel 1200 Buck Road Southampton, PA 18966

Society Hill Hotel 301 Chestnut Street Philadelphia, PA 19106

Ten Stone 2063 South Street Philadelphia, PA 19146

The Plough and the Stars 123 Chestnut Street, Philadelphia PA

Right in the heart of Old City, The Plough and the Stars is like a piece of Ireland in the City of Brotherly Love. The Plough has a great selection of the classic Irish beers along with a mix of local favorites to keep everyone happy. They also have a very impressive food menu that expands far beyond your traditional Irish pub fare. Be sure to stop by and catch live traditional Irish music, and if you have family in Ireland, feel free to use the restaurant’s complimentary Skype for free calls to Europe. The Plough also has one of the best outdoor seating areas if you enjoy people-watching and taking in the great Old City scenery.

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Bar & Restaurant Review 22

A Project of Passion Dock Street Brewing Company. by mat falco Who would have guessed you could run a brewery based on the words of the hip-hop legend Ice T? Well maybe that’s not exactly what happened, but Ice T once said, “Passion makes the world go round. Love just makes it a safer place,” and that could pretty much be Dock Street’s slogan. Under the ownership of its passionate owner, Rosemarie Certo, Dock Street has redefined itself as brewery as well as helped to rebuild a troubled part of Philadelphia. Now located in West Philadelphia, Dock Street Brewery is in an area of the city that isn’t usually frequented by outsiders. West Philadelphia has long had an image of being an unfriendly, dangerous area, but nowadays through the passion of Rosemarie, there is a noticeable change in the neighborhood. Going on to celebrate its two-year anniversary at the 50th street location, there has already been a 40% increase in property value and stronger desire for new businesses to move in. There are rumors of even such renowned beer places as The Foodery looking to move in and tap into the market Rosemarie has created. Turning the area into a cultural mish-mash of all kinds of people shows what a little passion can do for a struggling area. The first time I walked into Dock Street Brewery, I can honestly say that I was in awe. I had never expected to see such a place in the area. Having a very cool, artsy, underground café in SoHo vibe, it was really an escape from everyday Philadelphia. Being a New Yorker at heart, I felt at home between the atmosphere and the one-of-a-kind smell of pizza baking in a wood-burning

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oven. Their menu consists of seventeen artisan style pizzas topped off with such unique ingredients as pears, walnuts, crème fraiche and pine nuts. Dock Street also uses a variety of cheeses ranging from fontina and gruyere to goat cheese and gorgonzola. The pizzas are truly delicious and quite possibly the best in Philadelphia. Baking the pizzas in the custom-built wood burning oven truly adds an authentic taste that sets these pizzas apart. They serve a variety of fresh salads and burgers, as well as incredible homemade mozzarella sticks. All of the food looked fantastic and was served with pride. In the land of cheesesteaks, Dock Street is home to a New York institution that Philadelphia has struggled to recreate. Rosemarie explains having pizza take center stage on her menu with a three-month trip she took to Italy. While there, she frequented a giant outdoor pizza restaurant owned by her cousin. The restaurant had two outdoor wood-burning ovens and created what she believed to be some of the best pizzas she has ever had. It was eating there that made her fall in love with pizza and idea of cooking it in the wood ovens. Upon returning from her trip, Rosemarie built her own wood oven in her backyard and would regularly throw large pizza parties for all her friends. They were no simple parties though; Rosemarie has the mindset that if you are going to do something, do it as perfect as you can. For these parties she threw, she would ensure that there would always be a large group of people and would prepare a week

Featuring on Tap: Rogue John's Locker Series

Belgium Fruli

Coming Soon:

TDR 15th Anniversary Ale 635 N. Pottstown Pike Exton, Pennsylvania 19341 610-363-0521

900 N. Bethlehem Pike Spring House, Pennsylvania 19477 215-646-6116

Follow Us Online At: Facebook: Philly Beer Scene (group) Twitter: www.twitter.com/phillybeerscene Flickr: www.flickr.com/phillybeerscene

www.beerscenemag.com june/july 2009

Left: Dock Street was one of the originals in the craft beer scene. Being in business for over twenty years, they helped set the stage for the beer scene that we have all come to love.

Great Pubfare! Great Prices! Manny Brown's Neshaminy 3900 Rockhill Drive Neshaminy Mall #665 Bensalem, PA 19020 (215) 357-9242

24 Taps Over 75 Bottles

Great Outdoor Patio!

Manny Brown's South Street 512 South Street Philadelphia, PA 19147 (215) 627-7427

20 Taps Over 50 Bottles

Manny Brown's Newtown 25 Doublewoods Road Langhorne, PA 19047 (215) 860-9288

20 Taps Over 50 Bottles

Serving Lunch, Dinner, & Late Night

www.manny-browns.com

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in advance, prepping all kinds of unique ingredients. She would go as far as to cure her own salmon, a lengthy process, just to insure she could come up with a new creative style. Now of course there is more than just food at Dock Street, there is also the thing that made them famous, the beer. Dock Street was one of the originals in the craft beer scene. Being in business for over twenty years, they helped set the stage for the beer scene that we have all come to love. At their peak, Dock Street was a multi-million dollar operation and was distributing in 24 states. Today, they keep things a little simpler. They are in a brewery that has a capacity of roughly 1,200 barrels a year, of which they usually only brew about 1,000. Keeping it small helps Rosemarie and head brewmaster Ben Potts to be creative, giving them the freedom to brew the original beers they desire. They have four flagship beers that they brew regularly, but outside of them, Ben has the freedom to let his imagination run wild. They don’t have the pressure to keep a routine seasonal line available. Instead they brew such unique styles as a Dunkel Berliner Weisse, a style that as far they are concerned is yet to be marketed. They are also working on such styles as their Sudan Grass, which is a gluten free beer, a honey weiss as well as a traditional Hefeweizen. For the future, Ben has a few wine barrels aging some new styles in the back, which won’t be available for about a year. Like their food, their beer is brewed with passion. Rosemarie is truly passionate about everything at Dock Street. While sitting at the bar discussing the beer with her, she lined up three different styles for me to sample. After she placed them down, she noticed the variance in colors between them and fell in love with how beautiful they all looked lined up next to each other. She went on to point it out to the staff that was around as well. Listening to her speak on how much she loves the art of brewing beer and appreciates every aspect of the beer, you can’t help but grow a whole new appreciation for the beer that Dock Street brews. Whether it’s drinking the Satellite espresso stout to recreating the feeling of sitting on the Mediterranean savoring a cup of espresso or smelling the beautiful aroma that comes out of the head of hop garden to show how beautiful a beer can smell, there is a story behind all of Dock Street’s beers. It’s that story that puts the heart into the brews, and makes them all exceptional. Whether it’s the food, beer, or atmosphere, every aspect of Dock Street Brewery shows what a little passion can do. In Rosemarie’s case, it’s an abundance of passion, and the result is a truly perfected experience. Dock Street is an inspirational place that has inspired a whole neighborhood to better themselves. Props to you Rosemarie Certo, you have made the smaller Dock Street greater than it has ever been.

A beacon for a wide variety of delicious craft-brewed beers. by john galster Just recently I got the chance to revisit one of my favorite bars and I was pleasantly surprised. The bar was the Hulmeville Inn and the reason for my surprise was the beautiful sunroom off the side of the bar. While I had been here many times in the past, it was usually for a loud meet up with friends or co-workers or to watch the Phillies on one of the HDTV’s around the bar. This time, I took the opportunity to visit on a weekday afternoon while it was less crowded than usual and was able to chat with the owner, Jeff Lavin. Let me start by saying that this bar has one of the finest selections of craft beer in the area, hands down, at some of the best prices I have ever seen. The menu is brand new and has some really interesting new items such as stromboli quesadillas and Philly cheesesteak egg rolls in addition to old favorites like the fried green beans and pierogies. The building is clearly Jeff’s labor of love as it is constantly being updated, upgraded and added to. Situated on Trenton road, the Hulmeville Inn was amongst other things in its past a stop for coaches on the way between Philadelphia and Trenton, New Jersey. Deeds for the building go back to 1810 and tax records go back even farther to 1790. The Hulmeville Inn ranges from the neighborhood bar where you can meet the same locals every weeknight to trendy central where young adults meet up on weekends and pack the place

full of new faces. The bar is also home to the ALEiens homebrew club (Jeff really thanks these guys for generating a lot of interest in the craft beer bar and putting it on the map). There is always a good time to be had thanks to the friendly atmosphere, which stems as much from the bartenders as it does the patrons, and the side room replete with pool tables, classic arcade machines and a window bar. Oftentimes, you’ll find Jeff here, enjoying a few beers with his patrons, such as his current tapped favorite, Oscar Blues Gordon. The tap and bottle lists are both extensive and can be found on the bar’s website (along with links to RateBeer for the draft). They aren’t just extensive, but also filled with good beers. Sure, you’ll find Miller Lite, Yuengling Lager, Guinness and other standards, but you’ll also find some strange brews such as Dogfish Head’s Palo Santo Marron and Bear Republic Racer 5 IPA on their beer engine. One thing that people may be split over is the smoking factor. The Hulmeville Inn allows smoking, which on one hand may put off some who are sensitive to it. On the other hand, those of us who have smoking friends won’t have to wait for them to come back while they smoke outside and won’t have to deal with the constant opening of the doors during the extreme cold or hot weather. All in all, the Hulmeville Inn has some really great things going for it. The beers, menu and friendly service are likely to keep you coming back again and again.

Bar & Restaurant Review

The Hulmeville Inn

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The Tasting Room How Philly Beer Scene Reviews Beer Every issue the four founders of Philly Beer Scene, Scott, Neil, Mat, and John get together with a notable guest for a small, private, tasting session called the “The Tasting Room.” Approximately a dozen beers are chosen that are new, seasonal, or just interesting. Rather than presenting an overly detailed single perspective review, “The Tasting Room” serves to be a brief written account of key points made between the tasters. And finally, each taster gets to designate a single, half, or no star to the beer which is then summed up towards a final rating, up to five stars.

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

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On a lovely hot afternoon in Philadelphia, four young men came together to enjoy some fine beverages and fine conversation with our city’s most celebrated personality, Benjamin Franklin. Known nation-wide for his work in printing, science and politics, Ben was also quite the beer lover. While rum, whiskey, and cider were common in Franklin’s time, beer was the drink of the people. In the city of Philadelphia there were, by some counts, as many as 117 taverns and 14 churches and beers constantly needed tasting as consistency was very difficult to achieve. In the first of our Roundtable Reviews, Ben Franklin gave us his opinion on some fine craft beers.

Our notable guest Ben Franklin’s countless inventions and contributions throughout U.S. history allow him to be remembered as one of America’s most significant Founding Fathers. Philadelphia became Ben’s adopted home in 1723 at the ripe age of 17. Today, even at age 303, Ben still knows he can find satisfying beer in the city of brotherly love.

Tröegs Sunshine Pils

1809 Berliner Style Weisse

Commercial Description: Troegs Sunshine Pils is

Commercial Description: Created by Dr. Fritz Briem

hand-crafted in our small brewery using only malted

of Doemens Institute, brewed by Weihenstephan &

barley, noble hops and bottom-fermenting yeast.

Doemens, “1809” is a very traditional interpretation

This pilsner delivers a refreshing hop bitterness and

of the “Berliner Style” Weisse with an intense blend

a zesty, vibrant finish.

of lactic tartness and complex fruitiness. It is bottle-

Ben

I like more initial flavor with less finish, not the worst though.

Mat

I don’t really like the finish—it messed up an otherwise good pils.

conditioned, unfiltered and unpasteurized. Ben

A good “sitting by the pool” beer.

Mat

It has nice head retention and I’m reminded of cantaloupe.

Scott

I’m a bit surprised by the might of the taste.

John

I for one, thought it finished well but it needed a little more hop bitterness to entertain my palate.

Scott

It has the perfect amount of grapefruit bitterness.

Neil

The aftertaste is a bit astringent. It might be a good beer to convert the non-believers.

John

I wish the finish was more pronounced, but a really solid beer in one of my favorite styles.

Neil

I really like the sweetness. Perfect for a day like this.

Oskar Blues Momma’s Little Yella Pils

The Bruery Black Orchard

Commercial Description: Our first lager produced

Commercial Description: Black Orchard is an unfiltered,

with the 20 bbl brewhouse. This pilsner is a clear

bottle / keg conditioned Belgian-style black wheat beer,

golden color. Four additions of Saaz hops lend a

or “black wit”, if you will. This dark but surprisingly

spicy-floral hop component.

light bodied beer is very drinkable while still having

Ben

If I weren’t drinking 11 other beers today, I think I’d finish the can.

Mat

Easily the best pilsner I’ve had. This is probably the closest beer to Miller Lite’s supposed “perfected triple hops brewing.”

character and complexity. Chamomile is added for its floral aroma, while the coriander and citrus peel give the characteristics of a traditional witbier.

Scott

There is a steady hops bite and it is not overpowering at any stage of tasting it.

Ben

I like it so much I’ll give it a star even though it is from California.

John

Yeah, there’s also a nice head and it’s got a creamy, very strong body.

Mat

This is the most unique wheat I’ve ever had. My favorite of the bunch.

Neil

There is a nice floral aroma to it as well.

Victory Whirlwind Witbier Commercial Description: A swirling dynamo of flavor, with a steady calm of satisfaction at its heart, that’s Whirlwind Witbier. Offering a tamed tempest of flavors both spicy and sublime, this softly fermented ale greets the nose and tingles the tongue. It is a refreshing interpretation of the classic, Belgian ‘white beer’ style. Ben

There is nothing wrong here, but nothing spectacular either.

Mat

It’s a little strange to see a clear wit.

Scott

It has a good sweetness, an easy summer drinker.

John

I really like sweetness too, it’s got a nice spice going on as well.

Neil

It is clean, nice, but nothing extraordinary.

Scott

The head retention is supreme. I detect molasses and there is a considerable amount of yeast floating in the glass.

John

There are some really intense coffee and chocolate flavors going on here.

Neil

This is very balanced—it could be a summer seasonal, but then again it could be a seasonal for any time of the year.

Brooklyn Local 2 Commercial Description: Belgian-inspired bottleconditioned strong dark abbey ale, with sweet orange peel and raw wildflower honey from a local family apiary. Ben

This is very sweet. I wouldn’t drink it every day but it would go well with turkey, my favorite bird.

Mat

It is a bit sour as well.

Scott

There is a good sweetness up front. The bitterness of orange peel at the end balances out the maltiness.

John

Tastes like a typical abbey beer to me. It’s not anything special as far as I’m concerned.

Neil

It certainly is another solid product from Brooklyn.

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Unibroue La Terrible

Rogue Double Dead Guy Ale

Commercial Description: La Terrible is a dark brown

Commercial Description: D2 (our nickname for

beer on lees and is part of a collection of exotic and

Double Dead Guy) is a new reincarnation of Rogue’s

refined Unibroue beers brewed using 100% natural

classic Dead Guy Ale. Mahogany in color, full bodied

raw materials. It may be drunk as an aperitif or as

with an amazing mid-palette richness of toffee and

an after dinner digestive. It is equally a perfect ac-

caramel. The hops are evident also, with just enough

companiment to the above-mentioned dishes or a

to keep the maltiness in check.

pleasant alternative to coffee. Ben

Very spicy, a good late evening beer.

Mat

A quality beer but not very different, it is enjoyable none the less.

Scott

What a spicy nose. The alcohol is successfully masked with the upfront bitterness and lingering sweetness.

John

It smells like it is very sweet to me but the spice overpowers it in your mouth.

Neil

This is really good but I wouldn’t want to drink this again in the summer.

Ommegang Biere de Mars

Ben

I was a bit worried when I saw this—when you’re 303 years old, maybe you shouldn’t be drinking something called Dead Guy.

Mat

It is a nice balance between malt and hops.

Scott

There is a mild earthy molasses nose to it. Also the sexiest bottle on the table wherever you are. It is my first recommendation on big beer for the beer novice.

John

It really takes the solidly delicious Dead Guy flavor and completely blows it away.

Neil

I love the hoppiness and earthy malt flavor.

Stone Imperial Russian Stout Commercial Description: “What better than a warm

Commercial Description: Ommegang Biere de Mars

time of year to come out with a brew that tastes great

is a fine Belgian-style amber ale with a bit of magical

as it warms up!” Nearly without exception, the darker,

space dust woven in: Brettanomyces Bruxellensis, a wild

richer and more alcoholic a brew is, the warmer the

yeast which imparts added tartness, extra zing, and a

serving temperature should be. The Stone Imperial

touch of funk - while dry hopping enhances the hop aroma.

Stout label describes the brew as being “intensely aromatic and heavy on the palate.”

Ben

This beer has a bit too much Venus for me!

Mat

There’s just about no head but a nice honey saffron color.

As a stout it is very good but it is a bit too heavy for my taste.

Mat

I think I’ve had better Russian imperials. It does get better as it warms. I would like more chocolate or coffee. Pours thick like motor oil, no head. The alcohol is well masked with a brown sugar molasses sweetness up front which follows through to the swallow.

Scott

It smells like the inside of a citrus peel. I would rather cook with this while tailgating.

John

The nice fruity smell precedes a very strong citrusy flavor.

Scott

Neil

A top shelf summer beer. Floral, citrus, and spice aromas run wild in my glass—I want to tailgate with this.

John

I like the lack of chocolate or coffee that seems to pervade almost every Imperial Stout I see nowadays.

Neil

I also like the fact that it’s got a nice hops flavor instead of relying on other flavors.

Right about this time, Neil fetched us some Hoegaarden clams (page 13) that he’d whipped up, despite our 1 star limit per person, Mr. Franklin gave them a full star and one extra full star on top of that.

Long Trail Brewmaster Series Double IPA Commercial Description: No commercial description

Ben

Great, I love IPA’s, it is good on the tongue and nose. I like that it doesn’t linger overlong.

Mat

It is missing something that I can’t place.

Allagash Hugh Malone Commercial Description: This 8.5 % ABV ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish. Original Gravity: 1080 by volume. Recommended Serving Temp: 45 to 50 degrees F. Ben

It has a surprising lightness for a high alcohol content beer.

Mat

The extremely unique taste really satisfies when I regularly taste plenty of stuff that always seems to taste similar. Very light nose, nice earthy honey sweet flavor up front with a strong lingering hop finish. This would be my last beer on a slow drinking day.

Scott

I love the hops smell right off the front, not being an IPA fan, I like that the bitterness doesn’t linger as well.

Scott

John

While this is a very good example of the style and deserving of a full star, it’s not out of this world.

John

It’s very strange, almost like a Belgian smell mixed with an IPA taste.

Neil

I love this beer. It’s floral, clean and refreshing. I also like that it doesn’t sit harshly. My favorite of the bunch.

Neil

A good beer but I found the transition between the sweetness to the bitterness obnoxious.

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Weird beer #1

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

Mikkeller Beer Geek Brunch Weasel

favorite picks for June and July.

Ben Franklin’s Final Pick: Rogue Double Dead Guy: The perfect amount of malty sweetness, this is a GREAT beer! My favorite. I would serve this to anyone; no I would serve this to George Washington.

Mat’s Final Pick: The Bruery Black Orchard: This is the most unique wheat I’ve ever had. My favorite of the bunch.

Scott’s Final Pick: Stone Imperial Russian Stout: Finishes clean, a good stout. My favorite beer of the session, Bruery Black Orchard would be my vote for summer though.

John’s Final Pick: Allagash Hugh Malone: The uniqueness makes it my favorite of the bunch.

Neil’s Final Pick: Long Trail Brewmaster Series Double IPA: I love this beer. It’s floral, clean and refreshing. I also like that it doesn’t sit harshly.

As our session came to a close, Ben left us with some important words, “Don’t do that dying thing because people stop talking to you and start talking about you. Then they put you in a damp, dark hole in the ground.” One thing is sure, Ben Franklin is definitely more alive (and probably happier) in Philadelphia than ever.

Looking back at the beer industry, it’s absolutely amazing to see how far beer has come from back in the days of our founding fathers. If you asked Ben Franklin if he ever imagined that the Philadelphia area would be home to so many unique and original craft breweries he would have said you were crazy. Well beer has progressed by amazing proportions, and one brewery has taken this progression to a whole new level with their Beer Geek Brunch beer, also known as the Weasel Shit beer. The brewery is Mikkeller out of Scandinavia, and yes, there is actual weasel shit in this beer. You see this beer uses the most expensive coffee in the world called Civet Coffee to make this incredible Imperial Oatmeal Stout. So right about now you’re probably asking yourself what is so special about this Civet coffee and where does the weasel shit come in? Well Civet coffee is coffee gathered up by a weasel like animal called the Civet cat. Civet cats only eat the best and ripest coffee berries which they then digest and are broken down by the enzymes in their body. Once they relieve themselves of these coffee berries, the weasel shit is then collected by man and used to make the Civet Coffee and apparently one hell of a great beer in Mikkellers Beer Geek Brunch. On a surprising note about the coffee itself, Civet coffee is known to have a strong taste and an excessively strong aroma, who would have guessed?

june/july 2009