2016 Philly Beer Week Official Guide by Philly Beer Scene

2016 THE PHILLY BEER WEEK

OFFICIAL GUIDE TO CRAFT BEER IN AMERICA'S BEST BEER-DRINKING CITY! TM

2 0 1 6 16 3-12, 20

THE PHILLY BEER WEEK

OFFICIAL GUIDE TO CRAFT BEER IN AMERICA'S BEST BEER-DRINKING CITY! TM

1 3-12, 20

“ Philly’s Phinest Selection”

eer From at B th e r e G

PHILADELPHIA’S BEST IRISH PUB re

at Garde n

e t a St

Pennsauken, NJ

Best Tasting room in New Jersey

PHILLY’S BEST WINGS & BURGERS v 30 DRAFT BEERS 20 ROTATING CRAFT TAPS 185 BOTTLED BEER v PRIVATE PARTY ROOMS FOR Weddings, Showers, Birthdays, Rehearsal Dinners. Serving food until 1AM Accommodations for up to 200 Open Daily from 11AM - 2AM

dblnickelbrew DoubleNickelBrewingCo acebook.com/DoubleNickelBrewingCompany

A popular spot for locals & tourists alike ... Misconduct has something for everyone! 12 beers on tap including seasonal and local favorites, with an array of bottles and cans to boot. 20 HD flat screens ensure the best seat for sporting events, including the NFL, MLB and NHL packages. Two Locations 1511 Locust St., AND 1801 JFK Boulevard Philadelphia, PA 19102 215.732.5797 | info@misconducttavern.com

misconducttavern.com OPEN EVERYDAY 11:30AM - 2AM | KITCHEN OPEN UNTIL 1:30AM

moriartyspub.com | 215.627.7676 1116 Walnut St., Philadelphia PA 19107

PHILLY BEER WEEK 2016 GUIDE

CONTENTS

FEATURES 42

THE IPA CRAZE

How IPAs became synonymous with craft beer and a look into what’s next.

BEYOND BELGIUM

The emergence of European craft beer has spread throughout the continent.

26 THE OTHER OFFICIAL

BEER WEEK COLLABORATION Brotherly Suds brings together some of the area's finest breweries.

DEPARTMENTS 11 LETTER FROM THE EXECUTIVE DIRECTOR

BEER WEEKS AROUND THE COUNTRY

NOT-TO-BE MISSED ANCHOR EVENTS

MEASURING UP THE HOG

CREATING OPENING TAP

EUROPEAN VACATION WITH YARDS

SPONSORS

PARTNERS

MANY THANKS TO OUR PARTNERS AND SPONSORS

PHILLY BEER WEEK

MEASURING UP THE HOG

JUST HOW EXACTLY DOES THE HAMMER OF GLORY MEASURE UP TO SOME OTHER FAMOUS HAMMERS? HAMMER OF GLORY WEIGHT: 10LBS PRIMARY USE: TAPPI NG KEGS PLACE OF ORIGI N: FISHTOWN The only hammer to have its own week-long celebration and be held by Inspectah Deck and politicians alike.

THOR'S MJOLNIR WEIGHT: 42.3LBS PRIMARY USE: FIGHTI NG BAD GUYS PLACE OF ORIGI N: NORSE MYTHOLOGY/MARVEL If you're not Thor, good luck picking this one up.

CLAW HAMMER WEIGHT: .5-2LBS PRIMARY USE: HAMMERI NG NAI LS PLACE OF ORIGI N: WE JUST KNOW IT'S REALLY OLD Great for hanging pictures and drywall - the all-around best DIY tool!

SLEDGE HAMMER WEIGHT: 10-20LBS PRIMARY USE: BREAKI NG DOWN WALLS PLACE OF ORIGI N: YE OLDE BLACKSMITH SHOPPE Chances are you can’t pick one up, but if you want to impress your girl, grab ahold and start swinging!

OFFICIAL GUIDE 2016

NEW DIGS - SAME ATTITUDE state-of-the-art 40-tap system full kitchen • GREAT happy hour and, downstairs . . .

The Barrel Room

devoted to bourbons & other spirits

114 Market Street • theirishpol.com

BEER WEEK

2016 20 DRAFTS 2 BEER ENGINES

REGIONAL SOUTHERN FOOD “NO CRAP ON TAP”

2 Graphics Dr. Ewing, NJ 08638 609.883.0890 56 south 2 nd street philadelphia , pa 19106

www.riverhorse.com PHILLY BEER WEEK

THE BEER WEEK EFFECT

San Francisco New York City Seattle Washington, D.C. Los Angeles Detroit Baltimore Cleveland San Diego St Louis Denver

2008 Philadelphia Syracuse

2009

2010

OFFICIAL GUIDE 2016

2011

Portsmouth Sacramento Charlotte Houston Chicago Buffalo Atlanta Austin Raleigh Dayton Louisville Quad City Alabama Mississippi North Shore Providence Richmond

THERE MAY BE WELL OVER 100 BEER WEEKS AROUND THE COUNTRY, BUT THERE CAN ONLY BE ONE ORIGINAL BEER WEEK…PHILLY BEER WEEK.

Alaska Kalamazoo Arizona Humboldt San Antonio Pittsburgh Madison Long Island Albuquerque Frederick Portland North Texas Medford Huntsville Eugene Corvallis Orange County Minnesota Monument

2012

Annapolis Tulsa Lexington Rochester Nashville Silicon Valley Charleston Connecticut Lehigh Valley Ventura County Davis Volusia Traverse City Chico

2013

South Florida Omaha Tampa Bay New Hampshire Milwaukee Harrisburg Missoula Asheville Cincinnati Knoxville Redding Stockton Bellingham Wilmington, NC Wilmington, DE Jacksonville Grand Rapids Central Oregon Saratoga Lansing Memphis New Jersey Suburban South Shore, Cape & Islands Sanya Ynez Valley American Las Vegas Reno SE Alaska Boston

2014

Finger Lakes Columbus Reno Green Bay Spokane West Virginia Vermont Tri-Cities Coachella Valley Hudson Valley Athens New Haven Bangor

2015

Colorado Greenville Queens Des Moines Fort Collins Kansas City Ypsi-Arbor Savannah Tacoma Frankfort Santa Cruz Kenosha Conshohocken Winchester

2016 Mass. Indiana

irish bar & grill 12 Oz. Bottles, 12 pack cases, 4 pack cases and draft available now

22 Draft lines Irish Fare

Daily beer events

just steps from suburban station LANCASTERBREWING.COM GET CONNECTED @LANCASTERBREW

www.tirnanogphilly.com 1600 arch St Phila 19013 PHILLY BEER WEEK

PHILLY’S HOMETOWN BEER. @troegsbeer

@YardsBrew

bringing the best

craft beers

to philly’s b a c k ya r d quality draft & canned beers at the city’s largest beer garden

monday-friday 4 pm-2 am saturday-sunday 11 am-2 am

221 n. columbus blvd. 16

OFFICIAL GUIDE 2016

M N P W / MORGANSPIER

PHILLY’S FIRST FAMILY OF BARS Top 5 Places in the World to Have a Beer - All About Beer Magazine

PHILLY’S BEST Beer Bar* BEST Draft Beer* BEST Beer Selection* BEST Late Night Dining* BEST Bar Food* BEST Burgers* BEST Fries*

World Class Beers Outdoor Seating 21st & Green St 215-235-3500 thebelgiancafe.com

* Philly’s Best, Best of Philly, etc Awards ‘97, ‘98, ‘99, ‘00, ‘01, ‘02, ‘03, ‘04, ‘05, ‘06, ‘07, ‘08, ‘09, ‘10, ‘11, ‘12, ‘13, ‘14 & ’15

A Neighborhood, Bohemian Establishment

Kitchen Open ‘til 1:30AM Daily 2229 Grays Ferry Ave 215-893-9580 gracetavern.com

Vive the

lunch revolution Beer Week Events: Bullfrog Tap Takeover Friday 6/3 @ 7PM

City Ave District Work Here. Live Here. Grow Here. Explore Here.

Lost Abbey Happy Hour Monday 6/6 @ 5PM

Jack’s Abby Takeover & Cornhole Event Thursday 6/9 @ 7PM

Terrapin Tap Takeover Friday 6/10 @ 7PM 3rd & South Street Philadelphia, PA 215-592-1390 www.JonsBarandGrille.com

The City Ave District unites businesses, property owners, developers and residents in a common goal of making City Ave a great place to live, work, play, and learn. www.cityave.org

Now Open for Lunch Everyday

_____________________________________________________________________________________________________________________________ ___________________________________________________________________________________________________________________________________________________________________ ____________________________________________________ _________________________________________ ________________________________________

4421 main st, philadelphia, pa 19127 luckyslastchance.com

PHILLY BEER WEEK

Happening EVENTS YOU DON'T WANT TO MISS DURING BEER WEEK JUNE 3RD

NAME: New Orleans Night LOCATION: Bainbridge Street Barrel House

DESCRIPTION: The Barrel House will transform into a New Orleans-style intimate speakeasy and burlesque cabaret. There will be a jazz band and burlesque dancers, boas and feathers, etc. The kitchen will be pumping out Louisiana cuisine favorites like gumbo, jambalaya, crawfish, and more. The beers of course will be apropos to the theme as well. It’s as close to the French Quarter as you’ll get in Philly! NAME: Sour Day LOCATION: Bottle Bar East DESCRIPTION: It’s all about sour beers today. The draft lines will be taken over by some of the finest sour beers you can find in Philly. Get here early as this is always one of Bottle Bar East’s biggest events of the week. Plus, what better way to kick off Beer Week than with a few sour beers?

JUNE 4TH

NAME: Quince Street Beer Garden LOCATION: Moriarty’s

OFFICIAL GUIDE 2016

DESCRIPTION: An annual tradition! Moriarty’s is taking over Quince Street with their local beer garden. Look for tons of local beers on tap outside, appearances from local brewers, brewery swag and a laid back, relaxing way to spend a Saturday afternoon. It’s the prefect escape from a crowded bar.

pretzel bites at Bierstube, and then drink one Kwak out of its signature glass and eat one pound of Belgian frites at Eulogy to qualify. Fastest combined time wins, but there will also be winners for the fastest Belgian and fastest German individual times.

JUNE 5TH NAME: It's a Firkin Riot LOCATION: Johnny Brenda’s DESCRIPTION: When an event has been going on for six years, you know it’s not to be missed. Stop by Johnny Brenda’s for an all-day offering of local craft beers served in the most natural of way: firkins. The bar top will be lined with a variety of firkins, DJs will be spinning vinyl, and there will be food specials abound. It’s a not-to-be-missed showcase of how good local beer can be.

NAME: Craft Beer Day LOCATION: East Passyunk Ave

DESCRIPTION: East Passyunk Avenue is kicking off the week with Craft Beer Day, a 13-hour day of tastings, tap takeovers, live music and street food at 12 participating bars and restaurants. Don’t miss the Bing Bing and Tired Hands Pig Roast—it’s gonna be a snacky daydream! NAME: Battle of the Bands LOCATION: Time

NAME: Battle of the Bulge – Germany vs. Belgium LOCATION: Bierstube & Eulogy DESCRIPTION: Looking for a challenge? Bierstube has one for you. The fastest person to tackle a German vs Belgian challenge wins. You must drink one liter of a German lager out of the famous beer boot and eat one pound of

DESCRIPTION: Weyerbacher, Brooklyn and ShawneeCraft are all putting together bands for this battle of the bands at Time. Don’t miss some of your favorite breweries showcase their talents on the musical stage. Look for special beers from each of the performing breweries as well.

NAME: Wild Brunch LOCATION: Bru Craft & Wurst DESCRIPTION: Love sour beer? This is the event for you. Sixteen ‘boutique’ sour ales will be on draft, plus casual brunch specials from the kitchen until 4pm. Breweries on tap include: Alvinne, LoverBeer, Russian River, The Bruery, Captain Lawrence and more.

JUNE 6TH

NAME: Hof Ten Dormaal Meet & Greet LOCATION: Monk's Cafe

DESCRIPTION: Meet Hof Ten Dormaal brewer Jef Janssens. Jef brewed a special beer just for Philly Beer Week this year and this will be the perfect opportunity to try the beer with Jef himself. Who better can explain a beer than the man who brewed it himself?! Also check out a special beer he brewed in collaboration with New Belgium. NAME: The Extreme Homebrew Challenge LOCATION: Jose Pistola’s DESCRIPTION: Join local homebrew legends George Hummel and Nancy Rigberg of Home Sweet Homebrew and Sam Calagione of Dogfish Head Craft Brewed Ales brewing for the most extreme homebrew competition in Philadelphia. The event is held on Bach Place on the side of Jose Pistola's. Beers from 25 of the most rock star homebrewers our region and country has to offer will be available. Tickets are only $25 in advance or $35 at the door.

JUNE 7TH

NAME: Too Many Cooks in the Kitchen II LOCATION: Sancho Pistola’s

DESCRIPTION: Nine of the city’s top chefs are coming together for an epic beer dinner. Expect nine courses from chefs from Prohibition Taproom, Kanella, Nineteen, The Pickled Heron, Spot Burger, Zavino, Blue Duck Sandwich Co., Oyster House and of course Sancho Pistola’s will be paired with beers from Cantillon, Brasserie de la Senne, Avery, Allagash, and more. Get your tickets at the restaurant today!

JUNE 8TH

NAME: Hometown Heroes LOCATION: Morgan’s Pier

DESCRIPTION: Be your beer-nerdiest self when you come to "Hometown Heroes" at Morgan's Pier. They'll be featuring at least four different local breweries with reps who will be able to answer all of your burning questions about their beers, while you try out your 12oz cup on all of the varieties. Cost is $10 for 90 minutes of tastings. Look out for additional themes every month at Morgan's Pier during Craft Beer Wednesdays.

JUNE 9TH

NAME: Turtle Races with Terrapin Beer Co. LOCATION: Drury Beer Garden

DESCRIPTION: The mother of turtles returns with her hard-shelled children! Terrapin drafts and cans will be served alongside your personal bets on the tiny turtles as they make their way down a felt racetrack! A portion of proceeds will benefit the Philadelphia Zoo. Grab your girl, place your bets and let the races begin!

JUNE 8TH & 9TH

NAME: Dunkel Dare LOCATION: Frankford Hall

DESCRIPTION: Are there much fonder childhood memories than Double Dare? Well, relive some of those memories at Dunkel Dare, Frankford Hall's own rendition of the classic show hosted by none other than Marc Summers. Breweries compete in a series of Double Dare-inspired physical challenges, and you might even see appearances from Robin and Harvey!

Brothers tribute bands, with beers from Sierra Nevada, Fat Head's, Captain Lawrence, Terrapin and more. NAME: Barks & Brews LOCATION: Devil's Den DESCRIPTION: Who doesn’t like to spend an afternoon drinking for a good cause? Devil’s Den is presenting an afternoon filled with dogthemed beers, food specials and special treats for dogs at their adoption event to raise money for the Morris Animal Refuge. NAME: Fishtown Festivale LOCATION: Frankford & Girard DESCRIPTION: Collaboration at its finest as local Fishtown bars work together to put on an open-air street fair. It's fun for the whole family with games and entertainment for the kids and great beer and food for the adults. It's a perfect way to wrap up Beer Week and experienced one of the city's hottest neighborhoods.

JUNE 12TH JUNE 11TH

NAME: Shakedown Street Beer Festival LOCATION: City Tap House University City

DESCRIPTION: City Tap at University City will be hosting the 4th Annual Shakedown Street Beer Festival. The festival was born out of an appreciation of jam bands and their role in growing the craft beer community. Expect six hours plus of live Grateful Dead, Phish & Allman

NAME: Goose Island Block Party & BBQ LOCATION: Alla Spina

DESCRIPTION: Alla Spina is taking over the street and Goose Island will be pouring their SUPER rare and highly sought after Bourbon County Regal Rye along side some other great Bourbon County Brand stouts, aged sours and core brands. There will be live music, games, a special guest chef whipping up BBQ and more.

PHILLY BEER WEEK

www.elcaminophilly.com 20

OFFICIAL GUIDE 2016

@allagashbrewing PHILLY BEER WEEK

TAP WRITTEN BY DAN BERLIN

THE CITY OF BROTHERLY LOVE GIVES ITSELF A BIG HUG EVERY YEAR IN THE FORM OF A TEN-DAY FESTIVAL KNOWN AS PHILLY BEER WEEK, AND WHAT BETTER WAY TO KICK OFF THE FESTIVITIES THAN WITH A MASSIVE BEER BASH KNOWN AS OPENING TAP?

Much like the Opening Ceremony at the Olympics, Opening Tap features delegates from different breweries, an ornamental relay led by the Hammer of Glory, costumes and pageantry, music, honorees, and even awards. To some, Opening Tap is a way to show their Philly beer pride. To others it goes beyond beer and speaks to the community at large. Regardless of what individuals take away from it, the idea is to have fun, and set the stage for the following week. However, putting together an event of this caliber is no easy feat. There are a number of circumstances and details that the carefree festival-goer will probably take for granted. Luckily, there’s a whole team of board members, sponsors, vendors, brewers, and other 22

OFFICIAL GUIDE 2016

volunteers working behind the scenes whose mission it is to bring Philadelphia the best beer experience you can get for a single low-priced admission ticket. That affordability is intentional, and a point of pride. “We have only raised the ticket price by six dollars since 2012, making it one of the most affordable tasting events of the year,” said Kristine Kennedy, Executive Director of Philly Beer Week. Other less glamorous festivals can cost you twice as much, but part of the mission is for Opening Tap to remain unique. To that end, the location and programming has changed a number of times as the board seeks to continually

improve the experience. The Constitution Center was a nice setting, and if nothing else symbolic, but parking in the Historical District is problematic, to say the least. Plus, there are all kinds of logistics that need to be figured out for all of the distributors and brewers to be able to deliver and pick up kegs. William Reed, co-owner of Johnny Brenda’s and a chair on the board, had a lot to say about this. “You’re trying to set up this pop-up thing with forty breweries and it’s like herding cats,” he said. “Everybody’s used to doing their own thing.” But once venues are vetted and approved, and contracts have been negotiated and signed, the board engages an event planner to coordinate all the various participants and rentals. Kennedy feels that logistics are perhaps the most complicated part of planning an event like this and require a great deal of effort, even though most people don’t see all of that planning in action—they simply enjoy the outcome. Parking anywhere in Philadelphia is an obvious concern, but some crucial details are not so obvious, according to Kennedy. “It’s easy to overlook the small details, like stations

for people to dump a beer they don't like,” she said. “Meeting the Health Department's often changing requirements is always on my list, though I do want to say that they were a pleasure to work with last year.” Perhaps the easiest part of planning an event like Opening Tap is picking the date: “It’s always the first day of Beer Week,” Kennedy jested. But even that complicates things. Never mind the fact June is prom and wedding season, and that this year there is also the Craft Brewers Conference at the Pennsylvania Convention Center. Taking this into consideration, they moved up the deadlines for hard-copy publications and the mobile app to accommodate the influx of visiting beer enthusiasts. But Kennedy goes on to explain some other practical concerns. “June can be really hot or really cold and rainy and tenting is really expensive, so we focus on indoor spaces,” she explained. “It can be a real challenge to find a centrally located venue that is big enough, affordable, and willing to let all that beer pour.” All these concerns led to finding The Fillmore, which has parking, bathrooms, air conditioning, a new sound and light system, a well-trained staff, alcoves, and a performance stage. “The stage there is a dream come true for my vision for Opening Tap,” said Kennedy. Stages are not commonly part of beer tastings, but Opening Tap is no common tasting— they’ve always had live music, and this year is no exception. Casey Parker from Jose Pistola’s will have his band there and will also be MCing the event. “So you should expect it to be not just a tasting event, but a great party,” Kennedy said. But Parker remains focused on certain priorities. “As much as I want it to be a variety show and have it be about entertainment,” he explained, “it’s more about moving action along. Opening Tap is all about the brewers. This kind of an event is not about the guy holding the mic, it’s about the beer in everyone’s cup. It’s about generating excitement for the next nine days.” One particular way local brewers are honored is with revealing the winners of the local beer competition, the Philly Brew-vitational. In the past, the announcement has been a little lackluster, but Parker insists that this year they

will give it the proper attention it deserves. This all helps to realize Opening Tap’s potential. “I would like to keep upping the production value and therefore the experience. Hopefully we will find a good home with The Fillmore and keep it there for a while” said Kennedy. If all goes well, this could be the start of a great relationship.

event like this serves as a sort of outreach to the city,” he said. This is especially important when there are still many out there who feel like breweries and bars are a nuisance, despite the strong sense of community these businesses bring to their neighborhoods. The comradery is palpable during the immense

PERHAPS THE EASIEST PART OF PLANNING AN EVENT LIKE OPENING TAP IS PICKING THE DATE: “IT’S ALWAYS THE FIRST DAY OF BEER WEEK,” KENNEDY JESTS. And relationships are really what Philly beer culture is all about. To signify their communal pride, some of the local brewery forefathers get together every year to collaborate on a special beer, which always debuts at Opening Tap, known as Brotherly Suds. This year it will be a rye bock brewed at Stoudts Brewing Company, as a nod to the season and Pennsylvania’s German brewing heritage. If all goes to plan, new mayor, Jim Kenney, will likely tap the beer. This reflects a relationship that goes back many years, as former mayor Michael Nutter used to tap the first firkin (even whacking Tom Kehoe’s hand once). Nutter was always a pleasure to see, especially covered in beer, but one year he had to cancel. In 2014, former Philadelphia mayor and Pennsylvania Governor Ed Rendell was able to fill in, a man who by all accounts knows how to get a party started. He tapped the firkin that year and it may very well have saved his life. Rendell had planned to be in Massachusetts with his friend Lewis Katz, but instead stayed in Philadelphia to fulfill prior engagements, including Opening Tap. Tragically, Katz’s plane crashed on takeoff leaving Massachusetts and everyone on board was killed. Having someone like the mayor at the forefront of this event is an honor, and it goes a long way to bolster the reputation of Philly Beer and build the relationship between craft beer and the city. “That tradition is really demonstrative of how important the beer scene here is to the local economy,” said Kristine Kennedy. William Reed agreed. “An

city-wide parade known as the Hammer of Glory relay. In a city known for the Mummers, it’s no surprise to see a bit of pageantry like the Hammer of Glory relay. “Pageantry is an interesting word. I call it ‘stupid shit’,” said Reed. “They were just tapping the firkin with a regular mallet and I said to [Michael] Scoats, ‘we need more stupid shit.’” That was the birth of the Hammer of Glory. The impressively massive, locally forged hammer makes its way across the city from bar to bar, with each participant responsible for getting it to the next destination. This has resulted in some legendary exploits. In the end, it’s all about having fun. But behind the scenes, the mood can be a little tense. “I never have any idea what's going to happen with the Hammer of Glory” Kristine Kennedy said. “Is it going to show up on time? Who is bringing it? What the hell happens next?” The hammer arrives. The mayor taps the firkin. Philly Beer Week starts, and the planning for the next Opening Tap begins. But what does the future hold? Casey Parker explained the challenges involved when thinking about the future of Opening Tap. “Our biggest challenge is to be not just another beer festival,” he said. “This is an extremely intelligent market—this is a kickoff. You show up and we’re going to get together and look each other in the eyes and ask, ‘are you ready?’” Philly will find out June 3rd at Opening Tap.

PHILLY BEER WEEK

OFFICIAL GUIDE 2016

Sports, Spirits & Fun!

WE KNOW BEER & weâ&#x20AC;&#x2122;re ready to celebrate BEER WEEK!

check out foxandhound.com for a full list of events

1501 Spruce St., Philadelphia 215-732-8610

PHILLY BEER WEEK

Suds WHAT STARTED AS THE FIRST OFFICIAL CRAFT BEER WEEK IN AMERICA HAS NOW TURNED INTO A NINE-YEARS-STRONG TRADITION THAT BRINGS SOME OF THE GREATEST BREWING MINDS FROM AROUND THE WORLD TOGETHER TO DRINK CRAFT BEER IN THE CITY OF PHILADELPHIA.

ack in 2008, when the ceremonial firkin of Yards ESA was tapped to commence Opening Tap and kick-off the inaugural Philly Beer Week (PBW), not many people were thinking about the traditions that this tapping would some day lead to. What started as the first official craft beer week in America has now turned into a nine-years-strong tradition that brings some of the greatest brewing minds from around the world together to drink craft beer in the city of Philadelphia. It’s become a time-honored tradition and a symbol of the craft beer scene of our fine city. That Yards ESA firkin unknowingly led to a tradition of its own. At the time, Yards ESA was the cask beer of the city of Philadelphia and a fitting choice for the ceremony. Year two of Beer Week kicked off with another ceremonial tapping of Yards ESA. But when planning for year three

OFFICIAL GUIDE 2016

began, a discussion started over whether the same beer should continue to be tapped each year. Yards was (and still is) a beloved Philadelphia brewery, but the scene was growing and a way to include other Philadelphia breweries was needed. Thus came the birth of one of the most beloved Beer Week traditions—Brotherly Suds. Brotherly Suds was as a way to bring many Philadelphia-area breweries together to make a special beer for Philly Beer Week. It was to be a collaboration of local breweries that would change from year to year. The first iteration was brewed in 2010 at Sly Fox Brewery with brewers from Yards, Tröegs, Victory and Stoudts. The following year brought the addition of new breweries, such as Nodding Head and Flying Fish. Seven years later, Brotherly Suds has come full circle and returned to Sly Fox. Carrying on the

tradition this year along with Sly Fox were brewers from Victory, Yards, Iron Hill, Stoudts, Sly Fox and Tröegs. Together they gathered together to brew a rye bock. For the first time ever though, the beer was brewed at two different breweries. With the Craft Brewers Conference, taking place in Philadelphia this year, it’s a tradition to have local breweries gather to brew a special beer for the conference. The beer serves as a welcoming, as each attendee receives a bottle, or in this case a can, upon checking in. “We all got together at the Iron Hill in Media and discussed what to do for CBC, and for PBW as well. It didn’t make sense from our standpoint to gather a different group of people to do a beer for CBC and then for PBW,” said Stoudts Brett Kintzer. With that, it was decided to brew a double batch of 2016’s Brotherly Suds.

BROTHERLY SUDS 1

BROTHERLY SUDS 5

Yards Brewing Company, Victory Brewing Company, Stoudt's, Tröegs independent Brewing, Sly Fox Brewing Company

Iron Hill Brewery & Restaurant, Earth Bread + Brewery, Flying Fish, Nodding Head Brewery and Victory Brewing Company

BREWERIES:

LOCATION:

Sly Fox Brewing Company

Victory Brewing Company

BEER:

Extra Special Bitter

Golden Bock using entirely whole flower German hops

BROTHERLY SUDS 2 BREWERIES:

Victory Brewing Company, Tröegs Independent Brewing, Yards Brewing Company, Nodding Head Brewery and Stoudt's

LOCATION: Stoudts

BEER:

BROTHERLY SUDS 6 BREWERIES:

Flying Fish, Earth Bread + Brewery, Iron Hill, Nodding Head Brewery, Sly Fox Brewing Company, Tröegs Independent Brewing, Victory Brewing Company, Weyerbacher Brewing Co. and Yards Brewing Company

LOCATION:

Lager brewed using the Schmidt’s yeast strain

Flying Fish Brewing Co.

BROTHERLY SUDS 3

Philly Pharmhouse: Saison brewed with mustard and soft pretzels

BREWERIES:

Iron Hill Brewery & Restaurant, Sly Fox Brewing Company, Stoudt's, Tröegs Independent Brewing, Victory Brewing Company and Yards Brewing Company

LOCATION: Tröegs Independent Brewing

BEER: Vienna Lager using Kolsch yeast

BROTHERLY SUDS 4 BREWERIES:

Yards Brewing Company, Victory Brewing Company, Nodding Head, Iron Hill Brewery & Restaurant and Flying Fish Brewing Co.

LOCATION: Yards Brewing Company

BEER: English Summer Ale with zesty hops

BEER:

BROTHERLY SUDS 7 BREWERIES:

Victory Brewing Company, Yards Brewing Company, Iron Hill Brewery & Restaurant, Stoudt’s, Sly Fox Brewing Company, and Tröegs Independent Brewing

LOCATION: Sly Fox Brewing Company & Stoudt’s

BEER: Rye Bock

How did this year’s recipe come to be? A majority of the creative discussion was done through an e-mail chain, with each brewer chiming in ideas. The Philadelphia region is historically known for lagers, so given the spring timing of the conference, the group decided to go with a bock beer. A later e-mail from Victory’s Bill Covaleski led to the idea of throwing a twist into the beer and adding rye. With the style decided, the recipe was broken up into malts and hops and the brewers split up to develop each half of the recipe. Covaleski, Sly Fox’s Brian O’Reilly, Iron Hill’s Mark Edelson and Flying Fish's Gene Muller formulated the malt bill, while Kintzer, John Trogner of Tröegs, and Tom Kehoe of Yards worked on the hop profile. As O’Reilly puts it, “the real story is in the camaraderie.” It’s the driving force behind the beer itself. One of the great aspects of the craft beer world is the friendly nature of it. Brewers know how to look past the competitive aspect of fighting for the same tap handles and know how to be friends, unlike other industries that don’t leave much room for friendship. “In our industry we're getting very used to collaboration beers,” said O’Reilly. “I think Mitch [Steele of Stone Brewing] takes half his year just to brew collaborations. I still think it's a unique story to craft beer. I know it's been told before, but I think we forget about it because it's become so commonplace. You wouldn't have Coke, Pepsi and A&W come together to do this. Hostess and Tastykake certainly never got together to collaborate on a pastry. It's an interesting phenomenon. I think it speaks well of craft breweries, and brewers wouldn't do as many collaborations if there weren’t an interest and acceptance. I think in some ways its amazing that we can all get together and say 'lets brew a beer,' then decide who's going to brew it.” Having a special occasion such as Brotherly Suds makes it easier to push things to the side to make room and gather together to catch up and work together on a beer, or as O’Reilly called it, “the one time of year we all get together and do exactly what people think we do for a living—drink beer, talk beer, and finalize the recipe.” And, in the end, everyone wins when some of the greatest beer minds in the region get together to make us a beer.

PHILLY BEER WEEK

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15TH & SOUTH STREETS PHILADELPHIA’S MOST BEAUTIFUL GARDEN…WITH BEER

PHILLY BEER WEEK TAPS 100% LOCAL craft cocktails slammin margaritas wine and spirits

FISHTOWN FESTIVALE JUNE 11TH NOON-10PM

Join Frankford Hall and their neighbors for a day of

FOOD! FUN! BEER!

1210 FRANKFORD AVENUE | FRANKFORDHALL.COM | #STARRRESTAURANTS #FRANKFORDHALL

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garden design

YOUR ONE STOP CRAFT BEER DESTINATION 40+ ROTATING TAPS 350+ BOTTLES TO GO

DRAFT, NITRO & CASK CRAFT BEERS Shot/Beer Specials Extensive Bottle/Can List

AWARD-WINNING JUKEBOX 35+ Board Games Brewery Sponsored QUIZZO Every Sunday

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A Collaboration Is Brewing YARDS BREWING’S TOM KEHOE SETS SAIL TO AMSTERDAM TO BREW THE OFFICIAL BEER OF PHILLY BEER WEEK AT DE MOLEN BY MATT BRASCH

he annual Philly Beer Week ("PBW") raffle is always a highly anticipated event and this past year was no exception. For those not familiar with the raffle—from October to November, the PBW organization sells raffle tickets to the public to generate funds to support PBW. If your name is pulled during the November drawing, you win an all-expenses-paid trip to brew the following year's PBW collaboration beer. If that wasn't enough, the winning ticket holder gets to choose a local brewer to come along AND you get to assist in brewing the collaboration beer. At the risk of using an overused term, for a $5 ticket, it's truly an epic prize. The winner of the 2015 raffle was Adam Anderson, bar manager at Jose Pistola's. Although Adam was hard at work serving libations the night of raffle drawing, he explained, "...midway through my shift the bar phone rings and it's Casey Parker on the line telling me that I'm going to Amsterdam and

OFFICIAL GUIDE 2016

Belgium. I couldn't believe it. To say I was shocked was an understatement—I never win anything and certainly wasn't expecting to win the raffle. I was just happy to be supporting Philly Beer Week." Maybe more excited than Adam was the brewer he chose to go with him—Tom Kehoe, founder of Yards Brewing Company. According to Tom, every year he lobbies and campaigns to be the brewer to go on the trip—he even wore a sign around his neck at the drawing a few years ago that said, "Will Brew for a Trip to Belgium" and offered to fight Jean-Claude Van Damme if he saw him on the street. Adam was happy to pick Tom for the trip—however, this year the trip was to Amsterdam in the Netherlands (not Belgium), to brew with Menno Olivier from Brouwerij de Molen—so Tom did not have to recreate BloodSport.

The trip did not include just the raffle winners Adam and Tom; the list of attendees is a lengthy one and includes well-known names from the Philly beer scene. Adam said, "I was over there with some great people. Being able to walk around Antwerp and Brussels with Tom Peters is something I will never forget. Clubbing with Joe Gunn, Will Reed and Andy Dickerson is something everyone should do at least once in their life. The late-night charcuterie with Matt Satten was pretty epic. Blindly following Ed Friedland anywhere and briefly getting lost with Ken Corell and Terry Leach was more then worth the price of admission. Trusting in Casey Parker and Felicia D'Ambrosio that even though it was late, it was also in my best interests to get my ass up out of bed and come back out." Tom echoed Adam's sentiment, "Being someplace else and hanging out with people you are familiar with in an unfamiliar

area is interesting how it brings out different personalities—it's such a great vibe." Tom also brought his wife on the trip and they arrived in Amsterdam on a Sunday—which appropriately happened to be National Tulip Day. They visited Dam Square and then a bar next to their hotel called "In de Wildeman" with 18 taps of awesome beer that helped Tom "get through the jet lag." He toured Brouwerij 't IJ, located next to a windmill, then met the entire group for lunch. As far as the development of the recipe for the collaboration beer, in advance of the trip, Tom and Menno did not really iron out a definitive recipe. According to Tom, "I had this idea to use tulips in the beer—as a homage to the beer and the Netherlands; not to affect the beer at all. But when I emailed that to Menno he didn't respond about the tulips—he just explained that he does dark beer well and was thinking about that." Once Tom met Menno face-to-face, Menno explained that he is from Rotterdam—which was devastated by the Germans in WWII to the point where there was no food. "So during the war, even though tulip bulbs are slightly poisonous, people were eating them just to survive." After hearing the explanation, Tom was glad that Menno did not agree to the tulip recipe! So how was the 2016 collaboration brew developed? Tom said they had dinner the night before the brew day and Menno brought Dutch licorice—which "isn't like black licorice that we have around here. It was like brown and real sugary and almost had a salty character to it." Menno's idea was to use that salt flavor in the beer. They had already decided to make a big, dark beer, and Tom thought they would get enough body already from the dark malts. When Tom suggested that, Menno replied, "Oh no—definitely put the salt in and get more body." Tom agreed and then they discussed at what point in the brew they should add it. This was a highlight of the trip for Tom; "It was really engaging because it was new for me and something that Menno had done before—but not in the sense with licorice—so I said 'yes, this is awesome! Let's get it going!'" Tuesday was the official brew day for the PBW 2016 collaboration beer. The group traveled

to Brouwerij de Molen, located in Bodegraven, which is about one hour south of Amsterdam. Brewers Menno Olivier and John Brus opened de Molen in 2004 in the "de Arkduif" windmill

“

Despite the "labor," Adam said, "Kehoe and Menno had won my brewing trust years ago. I was on board with whatever they wanted to brew and am pretty excited for that first glass.

IT WAS REALLY ENGAGING BECAUSE IT WAS NEW FOR ME AND SOMETHING THAT MENNO HAD DONE BEFORE— BUT NOT IN THE SENSE WITH LICORICE—SO I SAID 'YES, THIS IS AWESOME! LET'S GET IT GOING! on the Oude Rijn river. As demand for their beer grew, de Molen expanded and opened a production brewery down the street, but they continue to brew smaller batches in the windmill, now called "Brouwcafé de Molen." Tom was struck by the fact that the brewery was in a residential neighborhood, not a business district like Yards and other Philadelphia breweries. "What was jaw dropping is they are in a community—a neighborhood, about a half mile from the train stop. Because people live right around the corner, they can only brew 11 hours a day. They can't even start heating the water until a specific time; they are limited in production—that's crazy!" Tom explained, "Compared to us—once we start, we want to go 24 hours until we fill the tanks because it’s more efficient, energy-wise." It was one of the differences between their breweries that Tom really appreciated. On brew day, they spent about four hours "brewing," or as Tom described it, "Menno has all his minions there and they do all the work for you; you just stand there and say 'do this, thank you!'" One thing that stood out to Tom during the brew was the hops. "It was totally bizarre and totally different. It's hard for them to get hops pelletized, they would get the whole hops and put them in a stainless steel chipper/shredder—it would chop it up as fine as if you were going to pelletize it, but instead they put it back into the bag. It gives them more surface area and basically dissolves into the beer. And it smelled awesome." They used two American hops in the collaboration beer—Columbus and Galena—and it was Adam's job to push the hops into the chipper/shredder.

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It was a honor to not only work with Kehoe and Menno but also the entire de Molen team." After brewing, they went to the de Molen brewpub for what Tom described as "a great plowman's lunch. They had all their beers there and I even brought some home." The final beer—named Fire, Flood and Plague—was brewed with plans of aging. Tom said, "Menno is putting some down in Port Charlotte whisky barrels. It's going to be laid down and we'll get a small amount for next year." With the collaboration beer in the fermenters, the PBW crew parted ways. Tom and his wife stayed in Amsterdam and continued to explore the city, visiting the free orchestra ("Concertgebouw"), Van Gogh Museum and the Artis Royal Zoo. The rest of the group went to Belgium and, as Adam said, "I'm sure that I drank my weight in de la Senne Zinnebir and Orval." Tom and Adam both agree that the PBW trip is something everyone should try to do. As Adam said, "I encourage everyone to enter the raffle to help Philly Beer Week to continue to grow. It's the best beer festival in the country and for that, I am more then willing to do my part with a little support. Winning the raffle was just a bonus. I'll buy just as many tickets next year. I'm planning to go back regardless of whether or not I win the raffle." Even if you don't want to go on the trip, Tom reminded, "...the raffle is held before Christmas. So if you win you can always re-gift it. But my guess is that if you win, you're gonna go."

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CRAFT BEER’S

IT’S NOT RIGHT TO SAY THAT CRAFT BEER IS EXPLODING IN POPULARITY AROUND THE WORLD. CRAFT BEER ALREADY HAS EXPLODED IN POPULARITY AROUND THE WORLD, AND IT JUST KEEPS GROWING. LET’S EXPLORE SOME OF THE OFF-THE-BEATEN-PATH BEER REGIONS THAT WE’RE JUST NEWLY GETTING TO KNOW.

WORDS BY SANDE FRIEDMAN

OFFICIAL GUIDE 2016

A REFRESHER OF OUR FAMILIAR BEER FRIENDS nyone interested in craft beer is already familiar with the three great brewing regions—Germany, Britain and Belgium.Take any beer style and it can be traced back to one of these three regions, which make up the DNA of nearly all beer.

GERMANY Germany has the classic malt-driven beers, largely governed by the strict rules of Reinheitsgebot, notably celebrating its 500th anniversary this year! Traditional lagers, pilsners, bock beers and wheat beers come from Germany proper. “Wackier” iterations that incorporate different ingredients, spices and flavors are also brewed in Germany, but due to those aforementioned strict rules, are often reserved for sale in other marketplaces, such as America.

ENGLAND England gives us the proper, well-balanced styles that largely influenced America’s craft beer revolution, English beers generally aim for the perfect balance between malt and hops, without too high of an alcohol content.

BELGIUM Belgium is the wild & crazy brewing country. The yeast is the star ingredient, producing fruity, spicy, sour and barnyardy aromas and flavors. Belgian brewers like to add “stuff” (spices, herbs, fruit) to their beers. Unlike most German and British styles, which are content with modest alcohol content, many Belgian beer styles achieve much higher ABVs, ranging from 5% to 12% ABV and beyond. Belgian ales can achieve nearly wine-like complexity, which is why craft beer fans became so enamored with them in the first place.

hy are we talking about the things you already know? A) Refreshers are important. B) These countries inspired the rise of craft American beers and our ever-growing interest in cool craft imports, which has now spread to the rest of the globe. You’ve likely noticed that lately our bottle shops and many bars have been stocked with beers from different European regions. Well-dressed Italian bottles have been on our shelves for years, though often carrying too hefty of a single-bottle price tag for some of us to feel comfortable about purchasing, no matter how cool the bottle looks. Icelandic beers have been becoming more and more prevalent, and often with far kinder price tags. There are Scandinavian beers, French beers, and even lately

some Spanish beers. Is this the next sign of craft beer truly taking over the world?

ITALY — SALUTI! Italian beer isn’t necessarily a new thing, but it is a growing market. If you look at a map of the wine, beer and spirits belts, Italy is primarily designated as a fertile wine country, with just a small region in the north near Switzerland and Austria that gains admittance to the beer belt. There are currently around 500 breweries in Italy—impressive considering it’s the size of California, a state with 300+ breweries. For a long time, microbrews were nearly impossible to find in Italy. The country's beer reputation was built on major brands such as Peroni, Moretti and Nastro Azzurro. Italy’s craft beer movement began, slowly, in the late 1980s with Birra Baladin and Birrificio Italiano. (Interestingly, this was the same timeframe as American craft beer.) Brewing craft beer in Italy made perfect sense since there was already such a respect for good food and beverage. Belgian beer, with the afore-

But they’re here, and we like them. Plus, note that the global reach of the Italian beer revolution was strongly cemented by the opening of a branch of Eataly in New York City, the gargantuan food hall imported by the restauranteurs Mario Batali and Joe & Lidia Bastianich that’s been celebrated for creating the demand for more gourmet Italian food in New York.

FRANCE — SANTÉ! France is a serious wine country, right? Yes, but not entirely. The French have always enjoyed their beer. At the end of the 19th century, there were nearly 3,000 small breweries in France. By the mid-20th century, production had been reduced to the hands of a few large producers, mostly due to monetary reasons. Flavor took a backseat to profitability, the beers being made weren’t really all that good, and beer consumption began a many-decades decline. By 1975 there were only something like 23 breweries left. Great French wine was easily able to outshine

MANY OF THE NEWER FRENCH CRAFT BREWERIES ARE BREWING IN COPPER, WOOD AND IRON SYSTEMS THAT WOULD HAVE BEEN SCRAPPED LONG AGO IN THE UNITED STATES. mentioned wine-like complexity, was a huge inspiration, but Italy still forged its own path. Fewer rules (like the ones that restrict German brewing) gave room for Italian brewers to experiment with local ingredients—chestnuts, wild honey, wine grapes, ancient grains, seasonal fruits, Italian spices—that give these beers a decidedly Italian flair. Of course, with how delicately and precisely the beers are crafted, this can result in a higher price tag once the beers hit our shores.

the bland, industrial stuff to which most beer had been reduced. Although there was a demonstrable interest in craft beer, the prevailing opinion was that beer was simply a thirst-quencher. Beer got popular and profitable, in other places, namely Belgium. People began to wonder where French beer had gone and how to bring it back. French brewers, especially in Paris, looked to the American and British craft beer movements PHILLY BEER WEEK

for inspiration on how to do it right. In the last few years, the Paris craft beer revolution—for both professional brewers and homebrewers alike—really began. A few notables to check out: Brasserie Outland in Bagnolet, the experimental Brasserie Parisis, Ox Bier brewery and Brasserie la Goutte d'Or.

countries: BFM, Mikkeller and de Molen, respectively. BFM does a similar thing to some Italian breweries and ages its beer like wine—in French oak barrels, delivering mouth-watering pale ales stamped with unique Swiss style. The beers carry a high price tag, but they’re worth it.

When’s the last time you thought about the excellent Bière de Garde style, traditionally brewed in the Nord-Pas-de-Calais region of France. The Belgian side of the Flanders region has a rich and well-documented brewing history, but many forget that Flanders straddles both sides of the French/Belgian border and the French have a particularly rich farmhouse ale tradition. Unfortunately, the French Flanders region was devastated in the first half of the 20th century—during the two World Wars, many original breweries were destroyed and their equipment melted down to make bombs. The region has spent the second half of the last century clawing its way back to beer respect. Nowadays, French craft brewers are making that a focus and bringing Bière de Garde back. Castelain, an acclaimed independent French brewery that’s been brewing in Bénifontaine since 1926, made noise in America by doing a great collaborative Bière de Garde with Chicago area's Two Brothers Brewing Company a few years back called Diversey & Lille.

SCANDINAVIA — SKAL!

French beer production overall remains kind of small. A joke that often pops up: “What is the difference between a French and American microbrewery? About 19,000 hectoliters!” What many of the historic or rebuilt breweries lack in size, they make up for with French flair. Many of the newer French craft breweries are brewing in copper, wood and iron systems that would have been scrapped long ago in the United States.

SWITZERLAND — PROSCHT! There are many similarities between mass market Swiss beer and the beers of Austria and Bavaria; they are neighbors, after all. Historically, and still, there’s a lot of thin, watery beer in Switzerland. But a growing number of craft beer aficionados are diversifying what’s on the market in Switzerland, with many of them concentrated in the northern city of Zurich. Some of the world’s most respected breweries are from these 38

OFFICIAL GUIDE 2016

Norway This icy Scandinavian land is quite white hot for beer, such as age-old Aass, founded way back in 1884, and newcomers Nøgne Ø and Haandbryggeriet. Historically, vikings often referenced their love of mead (honey wine) but they also wrote about brewing “aul” (a relative of the word “ale”) back in their 12th century epics and how it tended to make them go a little “bersërkr” (a relative of the word “crazy,” but you probably got that). An ancient rural homebrewing industry still thrives, thanks to the super strict, high-tax, alcohol-averse government. A fun history note: farmers were long required to brew, and if they didn’t, the king and church seized and then divided their lands. It’s also said to be a Norwegian custom to brew the beer for your own funeral, to really go out in style. A producer to know in Norway is Jon Gjerde of Voss Bryggeri, who has been keeping ancient tradition alive for over 20 years, graduating from homebrewing in a shed to a large, modern brewing facility. A beer of his that’s been floating around Philly is Voss Vossaøl Anno 1814, which is a Maltøl, the term used for a Norwegian Farmhouse Ale. It’s brewed with juniper-infused water and kveik, an unusual type of ale yeast harvested fresh (reused) from fermenting ale. Today, Kveik is only used by homebrewers who brew in the traditional methods of Norwegian farmhouse brewing. It is also used occasionally to ferment bread. In beer, it gives a bright citrus peel aroma and a light earthy spiciness.

Sweden Enjoy some Swedish craft beer alongside your Ikea meatballs. Many of us are familiar with Omnipollo, the Swedish brewing team consisting of longtime homebrewer Henok Fentie and Karl Grandin, who manages the aesthetic half and was co-founder of the trendy Cheap Monday

clothing brand. This team of gypsy brewers (i.e., wanderers with no brewery of their own, instead utilizing the facilities of friends around the globe) were, within three years of starting Omnipollo, voted one of the Top 100 Brewers in the World by RateBeer.com. An interesting thing that they’ve pointed out time and time again is that they felt that Swedish craft beer needed to be re-contextualized; it needed to be more fashionable in order to appeal to more people. Hence why an Omnipollo bottle looks way cooler than a Carlsberg one. A Swedish brewery taking a more Belgian-centric sour approach to craft beer is Brekerie. They ferment solely with wild yeast and/or bacteria and re-ferment certain beverages by adding fruit. They’ve also collaborated with Michigan’s B. Nektar, the first meadery to be included in the top 100 Best Breweries in the World by RateBeer. com. Perhaps mead will be the gateway help for more and more Swedish breweries to break into the American craft beer market?

Denmark According to Denmark’s own official country website, today there are more than 100 breweries in Denmark, and in 2010, every Dane drank the equivalent of 80 liters of beer. Until the 1830s, the only beer produced in Denmark was the Hvidtøl (white beer), but in 1838, brewer J.C. Jacobsen presented a new type of beer, Bavarian beer, to the Danish king. Bavarian beer was made in an entirely new way, had a finer flavor and a more stable shelf life. In 1847, this new type of beer production led the world famous brewery Carlsberg, who still dominates most of the beer market there today. The second major Danish brewery, Tuborg, was founded in 1873 and eventually introduced pilsner lager to Denmark. To this day, pilsner is still the most favored type of beer in Denmark. Sound a little like Germany? For a long time, Denmark's big two (Carlsberg and Royal Unibrew) owned the beer industry, whittling away at the few independent breweries. Throughout the 20th century a number of smaller provincial breweries were founded, and in the last twenty years a range of microbreweries got to see the light. Today it’s estimated that there are over 200 microbreweries in Denmark, with dozens of styles and hundreds of craft beers currently being brewed. With microbreweries firmly back in fashion, even Carlsberg has

jumped on the bandwagon and established its own microbrewery, Husbryggeriet Jacobsen.

Iceland Iceland has a fascinating (and tumultuous) history with beer, wine and spirits. A century ago, Iceland banned all alcoholic drinks. When full prohibition became law 100 years ago, alcohol in general was frowned upon, and beer was especially out of favor, mostly for political reasons. Iceland was engaged in a struggle for independence from Denmark at the time, and Icelanders strongly associated beer with “frowned-upon” Danish lifestyles. Anyway, within a decade, red wine was re-legalized, followed by spirits in the 1930s, but full-strength beer remained off-limits until March 1, 1989. This red-letter day is marked annually as Bjordagur (Beer Day). Call it perhaps a response to having been banned for so long, but since then, some seriously cool stuff has come out of Iceland. There was, for a while in our market, Ölvisholt Bruggús, Iceland's first craft brewery, which dates back only to 2008. Their Lava Smoked Imperial Stout was the first Icelandic craft beer to arrive stateside and it landed on Draft Magazine's Top 25 Beers of 2012 list.There are Einstök beers regularly in our bottle shops, boasting that they’re made from the purest water on Earth. A fun conversation-worthy beer came from the Icelandic micro-brewery Stedji, who’ve produced a number of ales flavored with different parts of whale, including Hvalur 2, a brew infused with dried whale testicles. Stedji's beer proved popular in Iceland, although the company has been criticized by conservationists.

SPAIN – SALUD! Making a splash with ciders, Spain has also recently been becoming a more distinguished force in the brewing world. Articles all over the internet that are geared towards tourists specify (aka warn) that if you ask for “una cerveza” in most parts of Spain, without specifying, you will usually be served a pale lager of a subpar brand. But there’s hope! There are currently more than 150 brands of craft beer in Spain, with more breweries popping up nearly every week. Although craft beer is still just a tiny sliver (0.3 percent) of Spain’s beer market, it is growing exponentially. Several studies suggest that this PHILLY BEER WEEK

year, craft beer production is expected to skyrocket 33 percent. An importer to keep an eye on is Iberian Beer United (IBU), who are dedicated to finding and promoting the finest craft beers and hard ciders in the Iberian Peninsula and importing them to the U.S.A. Founded by Jessica García-Agulló and John Collins, who were involved in the U.S. craft beer scene for more than 15 years, this could be one of the more successful movements for Spanish imports. Their portfolio carries many traditional Asturian and Basque hard ciders, which have already found popularity in America. Could cider be the gateway to getting cooler craft Spanish beers? Time will tell.

SELLING THESE BEERS Want all of these cool European beer to get less expensive? So do we. Brendan Kingston of the innovative B. United Imports (responsible

OFFICIAL GUIDE 2016

for bringing us the likes of Hitachino from Japan, Nomad from Australia, and so much more from Austria, Scotland, South Africa and beyond) pointed out the following: “Any beer you bring in from another country is going to be more expensive than one produced in the U.S. by nature—shipping costs, logistics, taxation, all that stuff. This puts an onus on an importer to select beers carefully. If I find a beer in Europe that's exactly like a great American pale ale, and bring it to Philly, who is going to repeatedly pick that over one of the tons of great American pale ales? Not many people. There are plenty of very good beers in Europe and all over the world that, though total standouts in their local markets, once they have to compete with every brewery in the globe, may not quite have the competitive advantage that they have on their home turf. This doesn't mean you're paying more for the same thing, just that often the products that would command a lower price don't get imported if there's no unique niche for them.”

A FEW THINGS TO NOTE Taxes on alcohol are not uniform across the E.U. and not uniform across types of products—wine vs beer, for example. Other laws and regulations in countries with very new beer scenes (Italy, Spain) or new craft beer scenes (Denmark, Norway) aren't always friendly to small brewers. In Europe, beer is taxed upon production, not sale. If you're using long-aging periods, or if you’re a small brewer that has a batch go bad after it's been taxed … it hits small producers much harder. Economies of scale are wildly different for breweries of different sizes. Plenty of European brewers are wildly renowned for products they've been producing for decades or even centuries. In turn, having a strong local market and long term sales to back you up helps in getting ingredients and brewing capacity much cheaper.

JOIN URBAN FARMER – PHILLY’S BEST NEW STEAKHOUSE – AS WE CELEBRATE OUR VERY FIRST PHILLY BEER WEEK! We’re going all in for the biggest party in America’s Best Beer-Drinking City. From June 3 through June 12, we will be featuring some of Philly’s best local breweries, including tap takeovers, happy hours and much more! Keep up with our list of events on our website – urbanfarmerphiladelphia.com; and on social media (@UrbanFarmerPHL)

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HOW THE IPA CONQUERED

AMERICAN CRAFT BEER WORDS BY AMY STRAUSS IMAGES BY ALISON DUNLAP

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GRAB A SEAT AT ANY BEER BAR IN PHILADELPHIA AND YOU’LL HAVE YOUR CHOICE OF INDIA PALE ALES, BETTER KNOWN AS IPAS. WITHOUT A DOUBT, THE IPA IS THE MOST POPULAR BEER STYLE AMONG AMERICAN CRAFT BEERS. THE STYLE CAN BE IDENTIFIED BY ITS SIGNATURE BITTERNESS IMPARTED BY THE BREWER’S CHOICE OF HOPS.

24.5 million barrels of beer in 2015, which estimates to a retail dollar value of $22.3 billion.

and the first to bottle an imperial IPA, 90 Minute, in ‘99.

The IPA style dominates 27.5% of the craft brewing market and it’s nowhere near slowing down. To spell it out even further, the IPA-ification of the craft market has multiplied more than three times since 2008, with the style controlling then just shy of 8%. “There isn’t going to be another success story like IPAs in the near future,” Watson wrote. “Part of this is simply the sheer size of IPA’s success.”

“We’re not alone in this movement,” Calagione continued. “Other great hop-forward beer brewers in [Philadelphia], like Victory, were very early on with HopDevil and Yards with a beautiful IPA. They helped innovate the category and Dogfish Head is very proud of our role of developing niches within it.”

We tapped nine Philadelphia brewers to speak out about the hop-driven style and how they respond to the industry’s stylistic trends, especially one as ever-growing as the India pale ale.

IT’S ALL ABOUT BIG FLAVOR By standard definition, the American-style India pale ale is a beer that has high hop aroma, flavor and bitterness, and ranks high in fruity ester aroma and flavor. America’s buzziest style is big in taste—which is quite different from the subtleness of macro beer.

India pale ale style is by no means new in the global beer scene. The IPA was first made in 1822 as a means of beer preservation on a long British militant voyage to India. Lukewarm porters were too heavy to survive the balmy temps that the army was up against. Though the IPA was too bitter for some people’s palates, many found it to be a refreshing and bright alternative, and so it made a good claim as the first global beer—before lagers took over the world.

Dogfish Head Craft Brewed Ales' Sam Calagione, one of the nation’s forerunners in the IPA movement, confirmed that there hasn’t been a single style in the 35-year-old history of the craft beer movement that has had as much impact. “I think it is because it’s a relatively approachable style of beer,” he said. “There’s only one component that is forward—which is hops—and hops are astringent and bitter, and those are the things that make you want to have the next sip. Subconsciously, people are like, ‘wow I really love that beer,’ and that’s cause the astringency of the hops made them want to keep sipping it—and that is a beautiful thing.”

It wasn’t until craft brewers hijacked the style that it became one of the most buzzed about beers of the niche beer scene. But to understand the power of the IPA, you must first consider the industry’s overall trajectory. In the United States, small and independent craft breweries represent 12 percent of the overall market share with 4,269 operating breweries. As the Brewers Association’s Chief Economist Bart Watson recently reported, craft brewers produced

Dogfish Head built its reputation within the IPA market with the continual hopping technique during the brewing processes, which eventually became standardized thanks to the brewery’s patented machine, Sir Hops-A-Lot. The machine allows them, for example, to make their 60 Minute IPA which has 60 hop additions to the batch over a 60-minute boil. They were also the first to use fruit in an IPA with Aprihop in 1996; the first to create a dark IPA with Indian Brown Ale in 1997,

THE

Cape May Brewing Company’s founder Ryan Krill suggests that the IPA has come to define independently made beer—even though IPAs are just a subsect. “IPAs have become all the rage and they have really come to define it synonymous with craft beer—just like light lager defines Bud, Miller, Coors and big beer,” he said. “What’s interesting about IPAs and why they have done so well in America is that Americans have these flavor palates that are really bold,” he continued. “So, for Americans who love hot wings and Mountain Dew—things that have big flavor—it’s not a shock that the IPA style has become really popular.” However, the general term “IPA” is what Evil Genius Beer Company’s co-founder, Luke Bowen, considers to be “macro” in itself. “‘IPA’ can mean so many different things; there are so many subsets of IPAs: mild, earthy English-style IPA; super dry, bitter, really hot (high in alcohol; like a tripel) IPA; session IPAs,” he said. “IPA is such a loosely defined style with so many variants. With so many people saying that an IPA is the flagship of craft beer—because of this, that makes the most sense.” One of IPA’s variants, the session American-style India pale ale, moved up the ranks in 2015, enough so that the Brewers Association added it to their official Beer Style Guidelines. (Any IPA with less than 5% ABV is considered a ‘session’ IPA.) Carol Stoudt, co-founder and co-brewer of Pennsylvania’s first craft brewery, Stoudts Brewing Company, agrees that the importance of the IPA style in craft beer differentiates the industry from macro beer. “I think craft brewers wanted to make something that was a point of difference from the mass marketed lagers and all

PHILLY BEER WEEK

the European styles of beers,” she said “I think this is how the style of the IPA evolved on its own—the interest in IPAs is basically flavor.”

series (a different experimental hop was used in four batches of the same beer; customers voted on their favorite).

Carol founded Stoudts in Lancaster County in 1987 with her husband, Ed Stoudt. At that time, the Pennsylvania landscape wasn’t hop-driven, so they focused on opening a microbrewery that celebrated their German history. “We wanted to make German beers,” shared Stoudt. “There were a lot of German

BUT, CRAFT IS A BUSINESS AFTER ALL Like Stoudts, Philadelphia’s Saint Benjamin Brewing Company didn’t set out to brew IPAs when it opened in May 2014. “I’m not a hop head, and neither is my business partner, Tim Patton,” shared Christina Burris, Saint Ben’s

“

IF YOU WANTED TO MAKE A BEER THAT WAS DIFFERENT OR THAT TASTES DIFFERENT, THE EASIEST WAY TO DO THAT IS FIND A HOP THAT NO ONE HAS EVER USED BEFORE OR USE A HOP IN A WAY THAT NO ONE HAS EVER DONE imports in the market, but those beers don’t travel as well or have the shelf life. Everything was pretty much lagers in this area, at the time when we were starting, because we didn’t have a lot of craft beers.” In the late ‘80s, Sierra Nevada was in the Pacific Northwest popularizing pale ales, but the Pennsylvania market wasn’t seeing many hoppy pale ales. Sam Adams was starting to investigate more hop-forward beers, slinging a lager that had a notably different hop character. Over time, Stoudts expanded its brewing operation—now a 30-barrel system—and elaborated its beer lineup. “We went from the APA to an ESB to an IPA because you want to do a lot of different styles to keep your customers happy,” she shares. “We were historically always about balance and drinkability, so we were reluctant to even get on the double IPA bandwagon just because, to be honest with you, I thought that maybe it was a trend.” Stoudts, though known for sessionable beers, took a chance on a double IPA as a reaction to the style’s popularity. As Carol puts, “it shaped up to be a very nice, well-balanced double IPA. But it does have almost 10% alcohol by volume, so you can’t really drink two of them.” They also tapped into the experimental hop market with its Four Play 44

OFFICIAL GUIDE 2016

”

co-founder and co-brewer. “But, when we first went to market and we didn’t have an IPA on our sales sheet, it was just not okay. We had to develop one and we have since developed several—the market demands it that much.” Cape May Brewing Company’s Ryan Krill confirmed that in order to get noticed or even attract craft beer drinkers, it’s important to offer an IPA. “Even though there are 9,000 different IPAs in the U.S., (according to sites like BeerAdvocate and RateBeer), everyone makes their own little mark—some people do better than others,” he shared. “As a business owner, you are trying to provide something that people are going to buy, so we have a number of different IPAs that are available.” Cape May Brewing Company’s goal is to illustrate their creativity by playing with different yeast strains and hop combinations in IPAs. “Every flavor profile compound we can work with, we do the best we can to make it the best possible beer,” continued Krill. “We want to provide the whole experience for our customers, so for those folks who just want to drink IPAs, we can offer them a different range of flavors and alcohol contents within that category.” Evil Genius, which started regionally as a contract brewery, is preparing to move into

its very first production space in Fishtown as it nears its five year anniversary. This new property will allow the quirky brand the ability to produce smaller batches of experimental IPAs, among other styles, to be served in its forthcoming taproom. Previously, it was too risky for the business to make the jump to having their own space. “When we started our company, the economy was really bad,” shares Bowen. “We were both poor grad students and we didn’t have millions of dollars to build a brewery. We figured, there are tons of other breweries that started this way [as a contract brewery]—Sam Adams being one of them, as well as Mikkeller. We did it for this period of time because we’ve been able to scale and grow without having to throw out hundreds of thousands of dollars. We’ve been able to grow very cost effectively.” Bowen elaborated that the success of the IPA is thanks to the consumer, not just the coolness factor of the style. “You don’t see a lot of schwarzbiers or rauchbiers out there—even though they are cool styles,” he continued. “It’s because they are difficult to sell and they don’t sell. This is a for-profit venture, after all, and you want things that people are going to buy.”

THERE’S AN IPA OUT THERE FOR EVERYONE Conshohocken Brewing Company’s Andrew Horne proclaimed that he’s apathetic when it comes to trends: “I don’t follow them. I don’t know what’s going on. I like what I like,” he joked, aiming to develop IPAs unlike those mass-produced. At Conshohocken, his portfolio ranges from a black IPA, to a blood orange IPA to a pineapple double IPA. Horne confessed that he used to think of IPAs as the lowest common denominator in forms of beer styles, attributing his opinion to his blind sidedness of not seeing the versatility within the style and mostly trying those, at first, that were IBU bombs. “I used to believe the old quote is, ‘any monkey can throw 400 pounds of hops into a barrel and someone will drink it,’” he continued. “A lot of people are doing a lot of awesome things with hops in IPAs and people are understanding that you can get so much more flavor and so much more complexity out of

your hops than just throwing 50 pounds into your boil and trying to out-bitter your guy down the road.” Horne attributed the constant growth of new hop varieties as a factor that extends and strengthens the playing field of American IPAs. “The variability and possibility in style are endless,” he continued. “Hops are a kind of the low-hanging fruit—if you wanted to make a beer that was different or that tastes different, the easiest way to do that is find a hop that no one has ever used before or use a hop in a way that no one has ever done. You have so much more room to play, so much more variation in the hops in terms of the ingredients of the beer than you do with anything else.”

A POPULAR BEER STYLE ISN’T SAFE FROM ITS SHARE OF PROBLEMS Rob Zarko, founder of Ship Bottom Brewing, is in the process of expanding his one-barrel brewhouse to a Beach Haven, New Jersey-based, 15-barrel system, slated to open in June 2016. He suggested that with so many breweries springing up throughout the country, it’s becoming an issue for brewers

to secure hop contracts—especially for the popular hops. “[Hop contractors] want to look out for the hop farmers so they can make sure the production is there before you lock in your contract,” he explained. “They have you predict what you are going to do in three to five years. They use that data so the farmers can grow what they need to grow.” Philadelphia’s Dock Street Brewing Company’s brewer Vince DesRosiers remembers when, during his previous brewing gig at Iron Hill Brewery & Restaurant seven-to-eight years ago, how trying it was to get Simcoe and Amarillo hops. “Just hearing about them was cool,” he recalled. “If I had to guess, the same thing will happen for many other hop varieties in the future.” “Relatively speaking, we are still early on in the renaissance of hops as far as how they are being used right now in beer,” he continued. “The whole revolution of using them the way they are being used now and the different varieties that are coming up, I still think it has legs to it. We’re always seeing new varieties of hops and with them will come new flavors.”

He reports that Mosaic and Galaxy hops are beginning to become a bit more difficult for breweries to source. Currently, for some places like HopUnion, some hops—even Amarillo—are sold out for the next four to five years. “When I’m looking at our hop contracts, we always work a couple years ahead,” he shared. “A lot of it, for me, is about the product that I want to put out. I absolutely love using Citra hops—they are in our beer A Dog Named Pierre. I also keep an on-going supply of Simcoe and Amarillo hops, since our Rye IPA—which we started putting in cases again—is pretty heavy with both varieties.” Carol Stoudt’s philosophy is, while some of the most “buzz-word hops” are hard to get, it’s a testament to the creativity of the brewer who, with that limitation, can come up with a different recipe using different varieties of hops. “Supply and demand is weird,” she shared. “Everyone wanted to do Cascade, influenced by Sierra Nevada. Now everyone is on the Mosaic [bandwagon]. Of course, if you have one person doing an experimental brew with that specific hop, then all of a sudden the buzz gets out and then, everyone wants that hop. You want what you can’t have.”

PHILLY BEER WEEK

Realistically speaking, Saint Benjamin’s Burris suggested that the smaller breweries hitting the market, who don’t have hop contracts, will have to buy the ingredients on the open market. Presumably, they may not be able to get the quantity of hops at the price they need to make an IPA, and thus, she predicts a decrease in the production of the style as a whole. “Considering the hop access, that will force brewers to develop more interesting styles,” she said, using the style of rye IPAs as an example, which became popular roughly a decade ago, due to a previous hop shortage. “There will still always be IPAs, but there is just going to have to be more nuanced categories. It’s about time the American palate developed and I think it’s on us to educate people on the different styles and really ask the new drinkers what do you like to drink so they can try something that is not just hop heavy.”

TAKE IT TO THE NEXT LEVEL As a reminder, 88-precent of American beer-drinking population do not drink craft beer. “As we constantly erode against that 88-precent, the first thing that people do when they come into craft is they find an IPA that they like,” concluded Bowen. “The flavors are so intense and delicious, that people who try them for the first time and are ready to come to craft, they can’t get enough—that’s why it’s so popular. This style will never go away.” Interestingly so, Evil Genius’ first most popular beer was Purple Monkey Dishwasher, a chocolate-peanut butter stout. Bowen attributes its following to the recipe being so different and its usage of all-natural ingredients. However, recently Stacy’s Mom, their approachable, tropical fruity IPA has become their number one best seller. “This is the type of IPA people want right now—one that you can have more than one of them,” Bowen said. With the tremendous level of experimentation that goes into the IPA style, brewers are just starting to challenge the style’s standards and take it to the next level. This is only the beginning. “For someone to say, ‘I don’t like IPAs,’ it’s an uninformed blanket statement,”

OFFICIAL GUIDE 2016

continued Conshohocken’s Horne. “There has to be a hop flavor, a hop aroma out there somewhere that you like and it draws you in.” Dogfish’s Calagione agrees. “I think IPAs are a very accessible way for a non-beer geek, someone just getting into craft beer, to take baby steps out onto the flavor bridge,” he concluded. “If you think of the master continent as light lager and all of the craft breweries are out on a flavor bridge, the IPA is the gentle step towards flavor. Then, you can just go towards hoppier and the next thing you know, you’re trying tripels, lambics, etc. Very rarely, does someone walk out onto that flavor bridge and say, ‘you know, I’m tired of flavorful beer, I’m walking back to light lager.’” With 99% of craft beer drinkers identifying flavor as an important characteristic in selecting a craft beer to purchase, as sourced in a recent Nielsen study, it’s no surprise that IPAs are the trendiest craft beers of them all. But, what will be the next IPA? That’s for you to decide.

WHAT’S THE NEXT BEER TREND? “A renewed interest in cleaner styles like the German pilsner and things of that nature that won’t require that much hops and you have to have a skilled hand in the brewhouse to make. Whether they’ll end up rivaling the IPA, that’s going to come down to the palate of the consumer.” — Christina Burris, Saint Benjamin Brewing Co.

“People do like the word ‘sessionability.’ Going back to beers that you can have more than one of. The quote ‘new beer consumer’ or ‘beer geek’ doesn’t understand that a well-made pilsner really is a wonderful craft. I’m seeing growth in these styles. In our area, we have a lot of local breweries that also make a fine pilsner, which helps the whole movement.“ — Carol Stoudt, Stoudts Brewing Co. “I think all trendspotters, all analysts are pointing to scrapple-infused stouts. They are going to be the new IPA in 2017. But, my most true answer, you’ll see brewers continuing to disintegrate the militant style to brewing, and Dogfish will continue to innovate new off-centered ways to do things with ingredients and processes that no one has done before. We are so proud that so many other breweries are on their creative journey, but we are very proud that we never really followed trends. We’ve always tried to set our own course.” — Sam Calagione, Dogfish Head Craft Brewed Ales “I think the era of really high ABV beers is over. You want sessionable beers that people can have more than one of and really enjoy them. You’ll find a vast majority of people just want to drink something accessible and tasty. That’s where the market is going.” — Luke Bowen, Evil Genius Beer Co. “Part of me wants to say pilsner or lagers in general. It takes so much skill to make a good one.” — Vince DesRosiers, Dock Street Brewing Co.

“I’ve heard people say that the pils is the next IPA. In eastern Pennsylvania, we’ve been blessed with so many great breweries that brew such great pilsners and other styles of lagers. I’d love for those beer styles grow in popularity.” — Brian O’Reilly, Sly Fox Brewing Co.

“I think that sours are going to continue to become popular. We’ll see a regression back to lighter, lower alcohol beers; the session style beer, maybe within staying an IPA—having all that hop character but toning it down with the alcohol.” — Ryan Krill, Cape May Brewing Co.

“Short answer: sour beer. Long answer: playing with yeast. I think brewers are going to start playing around a lot more with yeast the way we played with hops to make IPAs. There is a whole wide world of yeast and wild fermentation that people are starting to scratch the surface on. I know a lot has been done, but I don’t think we’ve gotten that far into it.” — Andrew Horne, Conshohocken Brewing Co.

“People are moving into lower ABVs with IPAs and sours and then, barrel aging off of those to establish different tastes and components of the beers. Also, people are trying to gobble up some of the macro beer market. People are coming out with more pilsners; lighter beers like kolschs, blonde ales—targeting that audience.” — Rob Zarko, Ship Bottom.

BREWING CO

718 SOUTH ST. PHILADELPHIA, PA 19147 PH 267.909.8814 WWW.BRAUHAUSSCHMITZ.COM

Friday June 3rd - Sunday June 5th “Gose Gone Wild”

368 Bridge Street Phoenixville, PA

Pucker up and kick off Philly Beer Week with “10” rare German Sour Beers we’ve collected!!

Philly Beer Week 2016

Schedule of events

Wednesday June 8th - 5pm “A Handful of New Beers!”

We are at it again releasing 5 NEVER seen before German beers to the market. Come out and try them all with a $15 Flight.

Thursday June 9th - 5pm

“SKY GARTEN Grand Opening”

Who said there’s no beer in Heaven? Partnering with Top of the Tower located at 1717 Arch Street we will premiere a first ever Biergarten in the Sky! Don’t miss the chance to drink great German beer while enjoying a view of Philadelphia like never before from the 51st floor!! (Open Wednesdays-Fridays from 5pm-9pm)

Friday June 10th - Sunday June 12th “Beat the Heat with Wheat”

Nothing goes better in the summer months than a refreshing Wheat beer. We will be featuring 15 different German wheat beers all weekend long.

www.stable12.com

PHILLY BEER WEEK

OFFICIAL GUIDE 2016 | DIRECTORY

LOGAN SQUARE MARKET EAST M A N AY U N K N AV Y YA R D NEWBOLD

B R E W E RY TOW N

CALLOWHILL

CHINATOWN

FAIRMOUNT

FISHTOWN

M A N AY U N

FAIRMOUNT

B R E W E RY T O W N

M O NT G O M E RY C O .

CHESTER CO.

A HE

D E L E WA R E C O .

BUCKS CO.

THE FOLLOWING NOT REPRESENTED ON MAP:

GRAD HOSPITAL

BELLA VISTA

CALLOWHILL

G I R A R D AV E .

FEATURED BREWERIES

LOCAL BREWERIES

QUEEN VILLAGE

POINT BREEZE

PENNSPORT

E AST PASSY U N K

OLD CITY

NORTHERN LIBS

NO. LIBS

FISHTOWN

NEW JERSEY

WEST PHILLY

WAS H I N GTO N S Q U A R E

U N IV E R S IT Y C IT Y

SOCIETY HILL

RITTENHOUSE

Neighborhood Guide

P H I L LY B E E R W E E K 2 0 1 6

PHILLY BEER WEEK

WEST P H I L LY

UNIVERSITY CITY

N AV

POINTBREEZE

Y YA RD

EAST PA S S Y U N K

PENNSPORT

QUEEN VILLAGE BELLA V I S TA

WA S H I N G T O N AV E .

NEWBOLD

G R A D U AT E H O S P I TA L

SOCIETY HILL

OLD CITY

WA S H . SQUARE

MARKET EAST

CHINATOWN

M A R K E T S T.

RITTENHOUSE

LOGAN SQUARE

B R O A D S T.

676

NEIGHBORHOOD:

BREWERYTOWN

NEIGHBORHOOD:

FISHTOWN

BREWERIES

BARS

MARTHA

CRIME & PUNISHMENT BREWING CO

BARCADE

2113 E York St Philadelphia, PA 19125

1114 Frankford Ave Philadelphia, PA 19125

215-867-8881 marthakensington.com

215-634-4400 barcadephiladelphia.com

TAPS: 11 Th-M: 4:30-2am

2711 W Girard Ave Philadelphia, PA 19130 215-235-2739 crimeandpunishment brewingco.com

TAPS: 24+1 M-Th: 4pm-2am, F-Su: 12pm-2am

W: 4pm-10pm, Th-F: 4pm-1am, S: 12pm-1am, Su: 12pm-12am 1308 Frankford Ave Philadelphia, PA 19125 267-909-8867 bottlebareast.com

BOTTLE BAR EAST

TAPS: 12 M-Su: 12pm-2am

CEDAR POINT BAR & KITCHEN 2370 E Norris St Philadelphia, PA 19125 215-423-5400 cedarpointbarandkitchen.com

TAPS: 16+2 M-F: 11:30am-2am, S-Su: 11am-2am

SANCHO PISTOLA’S 19 W Girard Ave Philadelphia, PA 19125 267-324-3530 sanchopistolas.com TAPS: 10 M-F: 4pm-2am, S-Su: 11am-2am

FETTE SAU

BREWERIES

1208 Frankford Ave Philadelphia, PA 19125

DO GOOD BREWING CO

215-391-4888 fettesauphilly.com

Philadelphia, PA dogoodbrewing.com

TAPS: 10 M: 5pm-10pm, T-Th: 5pm-11pm, F: 5pm-12am, S: 12pm-12am, Su: 12am-10pm

Philadelphia, PA

EVIL GENIUS BEER COMPANY 484-961-0237 evilgeniusbeer.com

1210 Frankford Ave Philadelphia, PA 19125

PHILADELPHIA BREWING COMPANY

215-634-3338 frankfordhall.com

2440 Frankford Ave Philadelphia, PA 19125

TAPS: 12 M-F: 4pm-2am, S: 12am-2am, Su: 11:30am-2am

215-427-2739 philadelphiabrewing.com

JOHNNY BRENDA’S

SAINT BENJAMIN BREWING COMPANY

1201 Frankford Ave Philadelphia, PA 19125 215-739-9684 johnnybrendas.com TAPS: 12+2 M-Su: 11am-2am

OFFICIAL GUIDE 2016 | DIRECTORY

215-425-4460 memphistaproom.com

TAPS: 14+1 M-F: 12pm-2am, S-Su: 10am-2am

FRANKFORD HALL

MEMPHIS TAPROOM 2331 E Cumberland St Philadelphia, PA 19125

S: 12pm-3pm

1710 N 5th St Philadelphia, PA 19122

stbenjaminbrewing.com

NEIGHBORHOOD:

NORTHERN LIBERTIES

CALLOWHILL

BARS

MORGAN’S PIER

BARS

THE ABBAYE

221 N Columbus Blvd Philadelphia, PA 19123

637 N 3rd St Philadelphia, PA 19123

215-279-7134 morganspier.com

GERMAN SOCIETY OF PHILADELPHIA

215-627-6711 theabbaye.net

M-F: 4pm-2am, S-Su: 11am-2am

TAPS: 10+1 M-F: 11:30am-2am, S-Su: 10am-2am

NORTH 3RD

BAR FERDINAND 1030 N 2nd St Philadelphia, PA 19123 215-923-1313 barferdinand.com TAPS: 10 M-Th: 4:30pm-12pm, F-S: 4:30pm-1:30am, Su: 11am-12pm

EL CAMINO REAL 1040 N 2nd St Philadelphia, PA 19123 215-925-1110 elcaminophilly.com TAPS: 8 M-F: 11am-2am, S-Su: 10am-2am

HERITAGE 215-627-7500 heritage.life TAPS: 36 M-Su: 5pm-2am

215-627-2332 germansociety.org M-F: 9am-5pm

801 N 3rd St Philadelphia, PA 19123

PROHIBITION TAPROOM

215-413-3666 norththird.com

501 N 13th St Philadelphia, PA 19123

TAPS: 10 M-F: 4pm-2am, S-Su: 10am-2am

215-238-1818 prohibtiontaproom.com TAPS: 12+1 M-F: 12pm-2am, S-Su: 11am-2am

STANDARD TAP 901 N 2nd St Philadelphia, PA 19123

SILK CITY

215-238-0630 standardtap.com

435 Spring Garden St Philadelphia, PA 19123

TAPS: 23+2 M-F: 4pm-2am, S-Su: 11am-2am

215-592-8838 silkcityphilly.com

TAPS: 6 M-F: 4pm-2am, S-Su: 10am-2am

BREWERIES

YARDS BREWING COMPANY 914 N 2nd St Philadelphia, PA 19123

611 Spring Garden St Philadelphia, PA 19123

901 N Delaware Ave Philadelphia, PA 19123 215-634-2600 yardsbrewing.com M-Su: 12pm-7pm

JERRY’S BAR 129 W Laurel St Philadelphia, PA 19123 267-273-1632 jerrysbarphilly.com TAPS: 12 M-F: 4pm-2am, S: 10am-2am, Su: 10am-12am

PHILLY BEER WEEK

NEIGHBORHOOD:

FAIRMOUNT

LOGAN SQUARE

BARS

LONDON GRILL

BARS

2301 Fairmount Ave Philadelphia, PA 19130

CITY TAP HOUSE

1420 Mt Vernon St Philadelphia, PA 19130

215-978-4545 londongrill.com

2 Logan Square Philadelphia, PA 19103

215-600-0017 allaspinaphilly.com

TAPS: 14+1 M: 4pm-2am, T-F: 11am-2am, S-Su: 10am-2am

215-587-9040 citytaphouselogan.com

ALLA SPINA

TAPS: 20+2 M-S: 4:30pm-2am, Su: 10am-2am

BELGIAN CAFÉ 601 N 21st St Philadelphia, PA 19130 215-235-3500 thebelgiancafe.com

TAPS: 40+2 M-F: 11:30am-2am, S-Su: 11am-2am

MCCROSSEN’S TAVERN

MISCONDUCT TAVERN

529 N 20th St Philadelphia, PA 19130

1801 JFK Blvd Philadelphia, PA 19103

215-854-0923 mccrossens.com

267-928-4297 misconducttavern.com

TAPS: 12 TAPS: 12 M-F: 11:30am-2am, M-F: 11am-2am, S-Su: 10:30am-2am S-Su: 10:30am-2am

TAPS: 12 M-F: 11:30am-2am, S-Su: 11am-2am

TIR NA NOG

SOUTH KITE & KEY 1836 Callowhill St Philadelphia, PA 19130 215-568-1818 thekiteandkey.com TAPS: 16+1 M-Su: 11am-2am

600 N Broad St Philadelphia, PA 19130

1600 Arch St Philadelphia, PA 19103

215-600-0220 southrestaurant.net

267-514-1700 tirnanogphilly.com

TAPS: 22 TAPS: 11 M-F: 11am-2am, Su: 10am-2am T-Th: 4pm-10pm, F-S: 5pm-11pm, Su: 5pm-9pm 1850 Benjamin Franklin Pkwy BREWERIES Philadelphia, PA 19103 215-963-2788 urbanfarmerphiladelphia.com 1720 Fairmount Ave TAPS: 4 Philadelphia, PA 19130 Su-Th: 6:30am-10pm, F-S: 6:30am-11pm 215-765-2274

URBAN FARMER

BREWERY TECHNE Handcrafted in Philadelphia

Hygge Warning: The contents of this container may change your state of mind and cause you to appreciate the simple pleasures in life. You may also experience feelings of well being, coziness, and warmth. Sharing this tasty brew with good friends will likely lead to a meaningful and open hearted experience. That's Hygge!

BREWERY TECHNE

NEIGHBORHOOD:

UNIVERSITY CITY

WEST PHILLY BARS

LOCAL 44 4333 Spruce St Philadelphia, PA 19104 215-222-2337 local44beerbar.com TAPS: 20+2 M-Su: 11:30am-2am

OFFICIAL GUIDE 2016 | DIRECTORY

BARS

BREWERIES

DOCK STREET BREWING COMPANY

701 S 50th St Philadelphia, PA 19143 215-726-2337 dockstreetbeer.com M-Th: 3pm-11pm, F-S: 12pm-1am

CITY TAP HOUSE 3925 Walnut St Philadelphia, PA 19104 215-662-0105 citytaphouse.com

TAPS: 60 +1 M-F: 11:30am-2am, S: 11am-2am, Su: 11am-12am

NEIGHBORHOOD:

MRKT EAST / CHINATOWN BARS

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BAR-LY

•• ••

•••••••••

••

NEIGHBORHOOD:

OLD CITY

BARS

BIERSTUBE

VICTORIA FREEHOUSE 10 S Front St Philadelphia, PA 19106

101 N 11th St Philadelphia, PA 19107

206 Market St Philadelphia, PA 19106

215-543-6089 thevictoriafreehouse.com

215-922-2688 bar-ly.com

215-922-2958 mybierstube.com

TAPS: 60 M-F: 3pm-1am, S-Su: 11:30am-1am

TAPS: 26 M-W: 5pm-2am, Th-Su: 11am-2am

TAPS: 10+2 M-T: 4pm-12am, W-Th: 12pm-12am, F-S: 12pm-2am, Su: 11am-10pm

FIELD HOUSE 1150 Filbert St Philadelphia, PA 19107 215-629-1520 fieldhousephilly.com

EULOGY BELGIAN TAVERN

135 Chestnut St Philadelphia, PA 19106

BREWERIES

215-413-1918 eulogybar.com

2ND STORY BREWING CO.

TAPS: 26 TAPS: 40 M-W: 5pm-2am, Th-Su: 11am-2am M-Su: 11:30am-2am

THE IRISH POL

114 Market St Philadelphia, PA 19106 267-761-9532 theirishpol.com

117 Chestnut St Philadelphia, PA 19106 267-314-5770 2ndstorybrewing.com

M-S: 11:30am-2am, Su 11:30am-12am

TAPS: 40 M-F: 5pm-2am, S-Su: 12pm-2am

KHYBER PASS PUB 56 S 2nd St Philadelphia, PA 19106 215-238-5888 khyberpasspub.com TAPS: 20+2 M-Su: 11am-2am

RACE STREET CAFÉ 208 Race St Philadelphia, PA 19106 215-627-6181 racestreetcafe.net TAPS: 13+1 M-F: 11:30am-2am, S-Su: 10:30am-2am

RED OWL TAVERN 433 Chestnut St Philadelphia, PA 19106 215-923-2267 redowltavern.net TAPS: 10 M-Th: 7am-10pm, F: 7am-11pm, S: 8am-11pm, S-Su: 8am-9pm

PHILLY BEER WEEK

NEIGHBORHOOD:

WASHINGTON SQUARE WEST BARS

FERGIE’S PUB

STRANGELOVE’S

1214 Sansom St Philadelphia, PA 19107

216 S 11th St Philadelphia, PA 19107

1309 Sansom St Philadelphia, PA 19107

215-928-8118 fergies.com

215-873-0404 strangelovesbeerbar.com

267-308-7364 barphiladelphia.com

TAPS: 9+1 M-Su: 11:30am-2am

TAPS: 20+2 M-Su: 11:30am-2am

BAR

TAPS: 9 M-Su 5pm-2am

FINN McCOOL’S

TIME

BRÜ CRAFT & WURST

118 S 12th St Philadelphia, PA 19107

1315 Sansom St Philadelphia, PA 19107

1318 Chestnut St Philadelphia, PA 19107

215-923-3090 finmccoolsphilly.com

215-985-4800 timerestaurant.net

215-800-1079 bruphilly.com

TAPS: 17 M-Su: 11:30am-2am

TAPS: 20 M-Su 5pm-2am

TAPS: 39 M-Su: 11am-2am

MORIARTY’S

U-BAHN

COOPERAGE

1116 Walnut St Philadelphia, PA 19107

1320 Chestnut ST Philadelphia, PA 19107

123 S 7th St Philadelphia, PA 19106

215-627-7676 moriartyspub.com

215-800-1079 ubahnphilly.com

215-226-2667 cooperagephilly.com

TAPS: 30 M-S: 11am-2am, Su: 12pm-2am

TAPS: 15 M-Su: 4pm-2am

TAPS: 8+1 M-F: 11am-2am, S: 12pm-2am, Su: 5pm-2am

OPA 1311 Sansom St Philadelphia, PA 19107

CRAFTSMAN ROW SALOON

215-545-0170 opaphiladelphia.com

112 S 8th St Philadelphia, PA 19107

TAPS: 8 M-F: 11:30am-2:30pm, 5pm-2am, S: 5pm-2am, Su: 1pm-2am

215-923-0123 craftsmanrowsaloon.com TAPS: 16 M-Su: 11am-2am

DRURY BEER GARDEN

smokin’ betty’s 116 S. 11th Street NW Corner of 11th & Sansom St. Philadelphia, PA 19107

phone: 215-922-6500 web: smokinbettys.com

1311 Sansom St Philadelphia, PA 19107

215-922-6500 smokinbettys.com

215-545-0170 opaphiladelphia.com

TAPS: 16 M-Tu: 11am-10pm, W-Th: 11am-11pm, F: 11am-12:00am, S: 10am-12:00am, Su: 10am-12:00am

TAPS: 8 M-F: 4pm-2am, S-Su: 1pm-2am

SMOKIN’ BETTY’S 116 S 11th St Philadelphia, PA 19107

OFFICIAL GUIDE 2016 | DIRECTORY

VARGA BAR 941 Spruce St Philadelphia, PA 19107 215-627-5200 vargabar.com

TAPS: 20+2 M-Th: 4pm-2am, F-Su: 11am-2am

NEIGHBORHOOD:

GRADUATE HOSPITAL

RITTENHOUSE

BARS 00/00/00

00/00/00

1ST: 00/00/00

XS - S - M

00.00”

From Neck Seam

Name

2ND: 00/00/00

L - XL -2X

00.00”

From Neck Seam

MM/DD/YY

BARS

MONK’S CAFÉ

DEVIL’S ALLEY

264 S 16th St Philadelphia, PA 19102

1509 South St Philadelphia, PA 19146

1907 Chestnut St Philadelphia, PA 19103

215-545-7005 monkscafe.com

215-545-4511 bobandbarbaras.com

215-751-0707 devilsalleybarandgrill.com

TAPS: 20 M-Su: 11:30am-2am

M-Su: 3pm-2am

TAPS: 8 M-F: 11am-2am Su: 10am-2am

AAA000TT SCHOOL “Style”

BOB & BARBARA’S COLOR PMS 000 U DISCHARGE OFF-WHITE DISCHARGE

THE CAMBRIDGE 1508 South St Philadelphia, PA 19146 267-455-0647 cambridgeonsouth.com TAPS: 24 M-Th: 4pm-2am, F: 11am-2am, S-Su: 10am-2am

FOX & HOUND 1501 Spruce St Philadelphia, PA 19102 215-732-8610 foxandhound.com TAPS: 37 M-Su: 11am-2am

DOOBIES

GOOD DOG

2201 Lombard St Philadelphia, PA 19146

224 S 15th St Philadelphia, PA 19102

215-546-0316

215-985-9600 gooddogbar.com

TAPS: 9+1 M-F: 2pm-2am S-Su: 3pm-2am

FOUNDING FATHERS SPORTS BAR & GRILL 1612 South St Philadelphia, PA 19146 267-519-0253 foundingfathersbar.com TAPS: 20 M-F: 4pm-2am, S-Su: 12pm-12am

GRACE TAVERN 2229 Grays Ferry Ave Philadelphia, PA 19146 215-893-9580 gracetavern.com TAPS: 10 M-Su: 11:30am-2am

TAPS: 10 M-Su: 11:30am-2am

JOSE PISTOLA’S 263 S 15th St Philadelphia, PA 19102 215-545-4101 josepistolas.com TAPS: 12+1 M-F: 11:30am-2am, S-Su: 11am-2am

MISCONDUCT TAVERN 1511 Locust St Philadelphia, PA 19102 215-732-5797 misconducttavern.com TAPS: 12 M-Su: 11:30am-2am

SOUTHGATE 1801 Lombard St Philadelphia, PA 19146 southgatephilly.com

PIZZERIA VETRI 1615 Chancellor St Philadelphia, PA 19103 215-763-3760 pizzeriavetri.com TAPS: 4 M-Su: 11am-11pm

THE BARDS 2013 Walnut St Philadelphia, PA 19103 215-569-9585 bardsirishbar.com TAPS: 20 M-Su: 12pm-2am

THE DANDELION 124 S 18th St Philadelphia, PA 19103 215-558-2500 thedandelionpub.com TAPS: 6+3 M-F: 11:30am-2am Su: 10am-2am

TRIA TAPROOM 2005 Walnut St Philadelphia, PA 19103 215-557-8277 triataproom.com TAPS: 25 M-Su: 12pm-late night

WRAP SHACK 120 S 18th St Philadelphia, PA 19103 215-569-1666 wrapshackpa.com TAPS: 6 M-Su: 11am-2am

TAPS: 12 T-Th: 5pm-11pm, F-S: 5pm-12am, Su: 5pm-10pm

PHILLY BEER WEEK

NEIGHBORHOOD:

SOCIETY HILL

QUEEN VILLAGE

BARS

JON’S BAR & GRILLE 215-592-1390 jonsbarandgrille.com

TAPS: 22 M-S: 11am-2am, Su: 11am-12am

PIZZERIA STELLA 420 S 2nd St Philadelphia, PA 19106 215-320-8000 pizzeriastella.net

BAINBRIDGE STREET BARREL HOUSE 625 Bainbridge St Philadelphia, PA 19147 267-324-3553 bainbridgestreet barrelhouse.com TAPS: 25 M-Th: 11am-1am, F: 11am-2am, S: 10am-2am, Su: 10am-12am

BEERLOVE

TAPS: 5 M-Th: 11:30am-10pm, F: 11:30am-11pm, S: 11am-11pm, Su: 11am-10pm

714 S 4th St Philadelphia, PA 19147

SPRUCE STREET HARBOR PARK

TAPS: 8 T-W: 12am-9pm, Th-F: 12am-10pm, S: 11am-10pm, Su: 12pm-8pm

LOGO BLACK AND WHITE

121 N Columbus Blvd Philadelphia, PA 19106 215-629-3200 delawareriverwaterfront.com

267-930-7859 beerlovephilly.com

For Approval | Pg 3

TAPS: 15 M-Th: 11am-11pm, F-S: 11am-1am

THE TWISTED TAIL 509 S 2nd St Philadelphia, PA 19147 215-558-2471 thetwistedtail.com TAPS: 16 M-S: 12pm-2am, Su: 10am-2am

FOR PETE’S SAKE

12 STEPS DOWN

831 Christian St Philadelphia, PA 19147 215-238-0379 12stepsdown.com TAPS: 10 M-Su: 11am-2am

BRAUHAUS SCHMITZ 718 South St Philadelphia, PA 19147 267-909-8814 brauhausschmitz.com TAPS: 30 M-Su: 11:30am-2am

THE GOOD KING TAVERN 614 S 7th St Philadelphia, PA 19147 215-625-3700 thegoodkingtavern.com M-F: 5pm-2am, S-Su: 11am-2am

HAWTHORNES

215-462-2230 forpetessakepub.com

738 S 11th St Philadelphia, PA 19147

215-627-3012 TAPS: 10 hawthornecafe.com M-F: 11am-2am, S-Su: 10:30am-2am TAPS: 22 M-Th: 9am-10pm, F-S: 9am-10:30pm, Su: 9am-9pm

PENNSPORT BARS

THE INDUSTRY 1401 E Moyamensing Ave Philadelphia, PA 19147 215-271-9500 theindustrybar.com TAPS: 12+1 M-F: 4pm-2am, S-Su: 11am-2am OFFICIAL GUIDE 2016 | DIRECTORY

BARS

900 S Front St Philadelphia, PA 19147

NEIGHBORHOOD:

BELLA VISTA

BARS

606 S 3rd St Philadelphia, PA 19147

Presented by

NEIGHBORHOOD:

PERCY STREET BBQ 900 South St Philadelphia, PA 19147 215-625-8510 percystreet.com

TAPS: 6 M-F: 5pm-10pm, S: 11:30am-11pm, Su: 11:30am-10pm

NEIGHBORHOOD:

EAST PASSYUNK BARS

DEVIL’S DEN 1148 S 11th St Philadelphia, PA 19147

NEIGHBORHOOD:

NEWBOLD / POINT BREEZE BARS

AMERICAN SARDINE BAR 1800 Federal St Philadelphia, PA 19146

215-339-0855 devilsdenphilly.com

215-334-2337 americansardinebar.com

TAPS: 17+1 M-F: 11am-2am, S-Su: 10:30am-2am

TAPS: 16 M-Su: 11am-2am

EAST PASSYUNK AVE 1904 E Passyunk Ave Philadelphia, PA 19148 215-336-1455 visiteastpassyunk.com

GARAGE 1231 E Passyunk Ave Philadelphia, PA 19147 215-278-2429 garagephilly.com TAPS: 4 M-F: 5pm-2am, S-Su: 12pm-2am

BREW 1900 S 15th St Philadelphia, PA 19145 215-339-5177 brewphiladelphia.com

SOUTH PHILADELPHIA TAP ROOM 1509 Miffling St Philadelphia, PA 19145 215-271-7787 southphiladelphiataproom.com TAPS: 13+1 M-Su: 11am-2am

TAPROOM ON 19TH 2400 S 19th St Philadelphia, PA 19145 267-687-7817 taproomon19th.com TAPS: 13+1 M-Su: 11am-2am

TAPS: 10 Su-Th: 11am-9pm, F-S: 11am-10pm

BUCKMINSTER’S 1200 S 21st St Philadelphia, PA 19146 267-928-3440 buckminstersphl.com TAPS: 8 M-F: 5pm-2am, S-Su: 11am-2am

PUB ON PASSYUNK EAST 1501 E Passyunk Ave Philadelphia, PA 19147 215-755-5125 pubonpassyunkeast.com TAPS: 15 NEIGHBORHOOD: S-Su: 11am-2am

NAVY YARD BARS

LO SPIEDO 4503 S Broad St Philadelphia, PA 19112

STARFISH JUNCTION 4747 S Broad St Philadelphia, PA 19112 631-940-7290 starfishjunction.com

215-282-3184 lo-spiedo.com TAPS: 3 M-Th: 11am-9pm, F: 11am-10pm, S: 5pm-10pm

PHILLY BEER WEEK

NEIGHBORHOOD:

MANAYUNK / MT. AIRY / CHESTNUT HILL BARS

LUCKY’S LAST CHANCE

BREWERIES

BARS

MANAYUNK BREWING COMPANY

GREY LODGE PUB

4421 Main St Philadelphia, PA 19127

4120 Main St Philadelphia, PA 19127

6235 Frankford Ave Philadelphia, PA 19135

215-509-6005 luckyslastchance.com

215-482-8220 manayunkbrewery.com

215-856-3591 greylodge.com

TAPS: 6 M-Su: 11am-2am

M-S: 11am-2am, Su: 10:30am-2am

TAPS: 11+1 M-Su: 10am-2am

OLD EAGLE TAVERN

EARTH BREAD + BREWERY

HOP ANGEL BRAUHAUS

175 Markle St Philadelphia, PA 19127

7136 Germantown Ave Philadelphia, PA 19119

7980 Oxford Ave Philadelphia, PA 19111

215-483-5535 oldeagletavern.com

215-242-6666 earthbreadbrewery.com

215-437-1939 hopangel.com

TAPS: 11+1 M-F: 4pm-2am, S-Su: 11am-2am

M-F: 4:30pm-12am, S-Su: 12pm-12am

TAPS: 12 M-Su: 11am-2am

TROLLEY CAR DINER 7619 Germantown Ave Philadelphia, PA 19119 215-753-1500 trolleycardiner.com M-Th: 7am-9pm, F-S: 7am-10pm, Su: 8am-9pm

UNION TAP HOUSE 4801 Umbria St Philadelphia, PA 19127 215-482-8980 uniontaphousemanayunk.com TAPS: 14 M-Th: 4:30am-2am, F-Su: 11am-2am,

NORTHEAST

OFFICIAL GUIDE 2016 | DIRECTORY

IRON HILL BREWERY & RESTAURANT

SAWTOWN TAVERN

8400 Germantown Ave Philadelphia, PA 19118

4717 Princeton Ave Philadelphia, PA 19135

215-948-560 ironhillbrewery.com

267-333-0045 sawtown.com

M-Th: 11:30am-12am, TAPS: 6 F: 11:30am-1am, M-Su: 10am-2am S: 11am-1am, Su: 11am-11pm

BREWERIES:

FEATURED ALLAGASH BREWING COMPANY

EVOLUTION CRAFT BREWING CO.

SARANAC BREWERY

50 Industrial Way Portland, ME 04103

200 Elmwood St Salisbury, MD 21804

830 Varick St Utica, NY 13502

800-330-5385 allagash.com

443-260-2337 evolutioncraftbrewing.com

315-624-2490 saranac.com

BREWERY OMMEGANG

FAT HEAD’S BREWERY

SHINER BEER

656 County Highway 33 Cooperstown, PA 13326

18741 Sheldon Rd Middleburg Heights, OH 44130

603 E Brewery St Shiner, TX 77984

800-544-1809 ommegang.com

216-898-0242 fatheadsbeer.com

361-594-3383 shiner.com

BROOKLYN BREWERY

FIRESTONE WALKER BREWING COMPANY

SIERRA NEVADA BREWING COMPANY

79 N 11th St Brooklyn, NY 11249 718-486-7422 brooklynbrewery.com

1075 E 20th St Chico, CA 95928

1400 Ramada Dr Paso Robles, CA 93446

530-893-3520 sierranevada.com

805-225-5911 firestonebeer.com

CAPTAIN LAWRENCE BREWING COMPANY

GREAT LAKES BREWING COMPANY

444 Saw Mill River Rd Elmsford, NY 10523

2516 Markeet Ave Cleveland, OH 44113

914-741-2337 captianlawrencebrewing.com

610-592-6850 greatlakesbrewing.com

COPPERTAIL BREWING CO

HARPOON BREWERY

2601 E 2nd Ave Tampa, FL 33605

306 Northern Ave Boston, MA 02210

(813) 247-1500 Coppertailbrewing.com

617-456-2322 harpoonbrewery.com

DESCHUTES BREWERY

HEAVY SEAS BEER

901 SW Simpson Ave Bend, OR 97702

4615 Hollins Ferry Rd Baltimore, MD 21227

541-385-8606 deschutesbrewery.com

410-247-7822 hsbeer.com

SIXPOINT CRAFT ALES 40 Van Dyke St Brooklyn, NY 11231 917-696-0438 sixpoint.com

TERRAPIN BEER CO. ®

265 Newton Bridge Rd Athens, GA 30607 706-549-3377 terrapinbeer.com

TWO ROADS BREWING CO 1700 Stratford Ave Stratford, CT 06615

203-335-2010 tworoadsbrewing.com

PHILLY BEER WEEK

LO C A L B A R S & B R E W E R I E S :

BUCKS COUNTY BARS

BUCKS COUNTY BREWERY

NESHAMINY CREEK BREWING CO

31 Appletree Ln Pipersville , PA 18947

909 Ray Ave Croydon, PA 19021

1500 Bustleton Ave Churchville, PA 18966

609-439-2468 buckscountybrewery.com

215-458-7081 neshaminycreekbrewing.com

215-990-4019 thechurchville.com

F: 3pm-10pm, S: 1pm-10pm, Su: 1pm-6pm

W-Th: 4pm-9pm, F-S: 12pm-11pm, Su: 12pm-9pm

CHURCHVILLE INN

TAPS: 20 T-W: 11:30am-12am, Th-S: 11:30am-2am, Su: 9am-12am

HULMEVILLE INN 4 Trenton Rd Hulmeville, PA 19047 215-750-6893 hulmevilleinn.com

267-354-0813 freewillbrewing.com

215-322-6003 unos.com

M-Th: 4pm-8pm, F: 3pm-9pm, S: 12pm-9pm, Su: 12pm-6pm

TAPS: 28+1 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

MAD PRINCES BREWING

UNO’S PIZZERIA & GRILL

2537 Bogarts Tavern Rd Doylestown, PA 18902

1661 Easton Rd Warrington PA 18976

267-614-6104

215-491-1212 unos.com

F: 4pm-10pm, S: 1pm-7pm, Su: 1pm-6pm

TAPS: 24 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

NAKED BREWING CO 51 Buck Rd Huntingdon Valley, PA 19006

BREWERIES

267-812-5653 brokengoblet.com W-Th: 6pm-9pm, F: 3:30pm-10pm, S: 2pm-10pm, Su: 12pm-5pm

OFFICIAL GUIDE 2016 | DIRECTORY

215-862-8300 triumphbrewing.com

410 E Walnut St Perkasie, PA 18944

915 Rockhill Dr Bensalem, PA 19020

1500 Grundy Ln Bristol, PA 19007

267-454-7240 doylestownbrewing company.com

FREE WILL BREWING CO.

UNO’S PIZZERIA & GRILL

BROKEN GOBLET BREWING

TRIUMPH BREWPUB 400 Union Square Dr New Hope, PA 18938

T-Th: 4pm-10pm, F-S: 11am-11pm, Su: 11am-9pm

TAPS: 19+1 M-Su: 11am-2am

DOYLESTOWN BREWING COMPANY 52 E State St Doylestown, PA 18901

267-355-9561 nakebrewingcompany.com W: 4pm-8pm, Th: 4pm-10pm, F: 2pm-10pm, S: 12pm-10pm, Su: 12pm-7pm

M-S: 11:30am-2am, Su: 12pm-12am

VAULT BREWING COMPANY 10 S Main St Yardley, PA 19067 267-573-4291 vaultbrewing.com

M-Th: 12pm-11pm, F-S: 12pm-1am, Su: 12pm-10pm

LO C A L B A R S & B R E W E R I E S :

CHESTER COUNTY BREWERIES

LEVANTE BREWING CO

STABLE 12 BREWING CO

208 Carter Dr Suite 2 West Chester, PA 19382

368 Bridge St Phoenixville, PA 19460

142 E Market St West Chester, PA 19382

484-999-8761 levantebrewing.com

610-715-2665 stable12.com

484-947-2503 boxcarbrewingcompany.com

Th: 4pm-10pm, F: 4pm-11pm, S: 11am-11pm, Su: 12pm-7pm

T-Th: 5pm-10pm, F: 4pm-2am, S: 11am-2am, Su: 11am-10pm

BOXCAR BREWPUB

T-W: 4pm-11pm, Th: 4pm-12am, F: 3pm-1am, S: 12pm-1am, Su: 12pm-10pm

IRON HILL BREWERY & RESTAURANT 3 W Gay St West Chester, PA 19380 610-738-9600 ironhillbrewery.com M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

IRON HILL BREWERY & RESTAURANT

MCKENZIE BREW HOUSE

VICTORY BREWING CO

240 Lancaster Ave Malvern, PA 19355

420 Acorn Ln Downingtown, PA 19335

610-296-2222 mckenziebrewhouse.com

610-514-7010 victorybeer.com

M-Su: 11:30am-2am

M-S: 11am-12am, Su: 11am-10pm

MCKENZIE BREW HOUSE 324 Swedesford Rd Berwyn, PA 19312 610-407-4300 mckenziebrewhouse.com M-Su: 11:30am-2am

130 E Bridge St Phoenixville, PA 19460

SLY FOX BREWERY & EATERY

610-983-9333 ironhillbrewery.com

520 Kimberton Rd Phoenixville, PA 19460

M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

610-935-4540 slyfoxbeer.com

VICTORY BREWPUB 650 W Cypress St Kennett Square, PA 19348 484-730-1870 victorybeer.com

M-S: 11am-12am, Su: 11am-10pm

M-Th: 11:30am-11pm, F-S: 11:30am-12am, Su: 12pm-10:30pm

KENNETT BREWING CO 109 S Broad St #2 Kennett Square, PA 19348 610-444-0440 kennettbrewingcompany.com T-Th: 3pm-12am, F-S: 12pm-12am, Su: 12pm-9pm

PHILLY BEER WEEK

LO C A L B A R S & B R E W E R I E S :

DELAWARE COUNTY BARS

CHRISTOPHER'S: A NEIGHBORHOOD PLACE

108 N Wayne Ave Wayne, PA 19087 610-687-6558 christophersaneighbor hoodplace.com TAPS: 6 M-Su: 11am-2am

TERESA’S NEXT DOOR 124-126 N Wayne Ave Wayne, PA 19087 610-293-9909 teresas-café.com TAPS: 24+2 M-S: 11:30am-1am, Su: 11am-1am

WHOLE FOODS: MILE POST PUB

IRON HILL BREWERY & RESTAURANT

821 Lancaster Ave Wayne, PA 19087

30 E State St Media, PA 19063

610-688-9400 wholefoods.com/devon

610-627-9000 ironhillbrewery.com

TAPS: 6 M-S: 8am-9pm, Su: 9am-9pm

M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

WHOLE FOODS: BREW & BRAU 475 Wilmington West Chester Pike Glen Mills PA, 19342 610-358-1133 wholefoods.com/glenmills

610-361-9800 mckenziebrewhouse.com

TAPS: 8 M-Su: 7am-9pm

M-Su: 11:30am-2am

BREWERIES

2SP BREWING CO

UNO’S PIZZERIA & GRILL

120 Concord Rd #101-103 Aston, PA 19014

3910 W Chester Pike Newtown Square, PA 19073

484-483-7860 2spbrewing.com

610-353-8667 unos.com

M-F: 3pm-9pm, S: 12pm-9pm, Su: 12pm-8pm

TAPS: 24 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

MCKENZIE BREW HOUSE 451 Wilmington West Chester Pike Glen Mills, PA 19342

STERLING PIG BREWERY 609 W State St Media, PA 19063 484-444-2526 sterlingpig.com M-Su: 11:30am-1:30am

LO C A L B A R S & B R E W E R I E S :

MONTGOMERY COUNTY BARS

FLANIGAN’S BOAT HOUSE

IRON ABBEY

BERNIE’S RESTAURANT AND BAR

113 Fayette St Conshohocken, PA 19428

680 N Easton Rd Horsham, PA 19044

391 Highland Ave Jenkintown, PA 19046

610-828-2628 flanboathouse.com

215-956-9600 ironabbey.com

215-572-5927 berniespub.com

TAPS: 32+1 M: 11am-12am, T: 11am-1am, W-F: 11am-2am, S: 11:30am-2am, Su: 12pm-12am

TAPS: 40 M-F: 11am-2am, S-Su: 8am-2am

106 Black Rock Rd Oaks, PA 19456

TAPS: 16 M-F: 11:30am-2am, F-S: 10am-2am

CITY AVE. DISTRICT

THE GREEKS NEXT DOOR

1 Belmont Ave Bala Cynwyd, PA 19004

237 Haverford Ave Narberth, PA 19072

610-747-0311 www.cityave.org

610-664-1960 thegreeksnextdoor.com TAPS: 16 Su-Th: 11am-11pm, F-S: 11am-12am

OFFICIAL GUIDE 2016 | DIRECTORY

UNO’S PIZZERIA & GRILL 610-539-8300 unos.com TAPS: 35 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

LO C A L B A R S & B R E W E R I E S :

MONTGOMERY COUNTY CONTINUED VIA MARCONI'S PIZZA PUB

FOREST & MAIN BREWING COMPANY

SLY FOX BREWING CO

190 Forty Foot Rd Hatfield, PA 19440

61 N Main St Ambler, PA 19002

331 Circle of Progress Dr Pottstown, PA 19464

215-393-1776 viamarconis.com

215-542-1776 forestandmain.com

484-524-8210 slyfoxbeer.com

TAPS: 60 M-Su: 11am-2am

Tu-Su: 4pm-12am

W-Th: 11:30am-9pm, F-S: 11:30an-10pm, Su: 11:30am-8pm

WHOLE FOODS: COLD POINT PUB 500 W Germantown Pike Plymouth Meeting, PA 19462 610-832-0010 wholefoods.com/plymouthmeeting TAPS: 8 M-Su: 8am-10pm

BREWERIES

APPALACHIAN BREWPUB 50 W 3rd Ave Collegeville, PA 19426 484-973-6064 abcbrew.com Su-Tu: 4pm-10pm, W-Th: 4pm-11pm, F-S: 4pm-12am

BARREN HILL TAVERN & BREWERY 646 Germantown Pike Lafayette Hill, PA 19444 484-344-5438 barrenhilltavern.com

IRON HILL BREWERY & RESTAURANT 1460 Bethlehem Pike North Wales, PA 19454 267-708-2000 ironhillbrewery.com M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

IRON HILL BREWERY & RESTAURANT 60 Greenfield Ave Ardmore, PA 19003 610-228-2280 ironhillbrewery.com M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

PRISM BREWING CO 810 Dickerson Rd North Wales, PA 19454 267-613-8572 prismbeer.com

CONSHOHOCKEN BREWING COMPANY 610-897-8962 conshohockenbrewing.com M: 5pm-9pm, T-W: 5pm-10pm, Th-F: 4pm-11pm, S: 12pm-11pm, Su: 12pm-9pm

CROOKED EYE BREWING CO 13 E Montgomery Ave #2 Hatboro, PA 19040 267-803-6925 crookedeyebrewery.com W-F: 5pm-10pm, S: 12pm-10pm, Su: 12pm-4pm

326 N Lewis Rd #240 Royersford, PA 19468 484-938-5900 stickmanbrews.com T-Th: 4pm-10pm, F: 2pm-12am, S: 12pm-12am, Su: 12pm-8pm

STONE & KEY CELLARS 435 Doylestown Rd Montgomeryville, PA 18936 215-855-4567 stoneandkeycellars.com M-Th: 10am–7pm, F: 10am–9pm, S: 10am–7pm, Su: 11am–5pm,

TIRED HANDS BREW CAFÉ

M-W: 4pm-12am, Th: 11am-12am, F: 11am-2am, S: 12pm-2am, Su: 12pm-10pm

16 Ardmore Ave Ardmore, PA 19003

ROCK BOTTOM RESTAURANT & BREWERY

Tu-Th: 4pm-12am, F: 4pm-1am, S: 12pm-1am, Su: 12pm-11pm

M-S: 11am-2am, Su: 10:30am-2am

739 E Elm St Conshohocken, PA 19428

STICKMAN BREWS

1001 King of Prussia Plaza King of Prussia, PA 19406 610-230-2739 rockbottom.com Su-Th: 11am-12am, F-S: 11am-1am

ROUND GUYS BREWING COMPANY 324 W Main St Lansdale, PA 19446 610-715-1512 roundguysbrewery.com M-T: 4pm-11pm, W-Th: 12pm-11pm, F-S: 12pm-12am, Su: 12pm-8pm

610-896-7621 tiredhands.com

TIRED HAND FERMENTARIA 35 Cricket Terrace Ardmore, PA 19003 484-413-2983 tiredhands.com W-Th: 12pm-12am, F-S: 12pm-1am, Su-M: 12pm-12am

TOWERHILL BREWERY 237 W Butler Ave Chalfont, PA 18914 215-822-8788 towerhillbrewery.com W-Th: 4pm-10pm, F: 4pm-12am, S: 12pm-12am, Su: 12pm-10pm

PHILLY BEER WEEK

LO C A L B R E W E R I E S :

A SHORT DRIVE BOSTON BEER COMPANY

PENN BREWERY

THE LION BREWERY

7880 Penn Dr Breinigsville, PA 18031

800 Vinial St Pittsburgh, PA 15212

350 Laird St Wilkes-Barre, PA 18702

610-391-4700 samueladams.com

412-237-9400 pennbrew.com

570-823-8801 lionbrewery.com

DOGFISH HEAD CRAFT BREWED ALES

SAUCONY CREEK BREWING CO.

TRÖEGS INDEPENDENT BREWERY

6 Cannery Village Center Milton, DE 19968

15032 Kutztown Rd Kutztown, PA 19530

200 E Hershey Park Dr Hershey, PA 17033

302-684-1000 dogfish.com

610-683-3128 sauconybeer.com

717-534-1297 troegs.com

M-S: 11am-7pm

M-Th: 12pm-8pm, F-Su: 11am-8pm

M-W: 11am-9pm, Th-S: 11am-10pm, Su: 11am-9pm

FEGLEYS ALLENTOWN BREW WORKS 812 W Hamilton St Allentown, PA 18101 610-433-7777 thebrewworks.com TAPS: 14 M-Su: 11am-12am

FEGLEY’S BETHLEHEM BREW WORKS 569 Main St Bethlehem, PA 18018 610-882-1300 thebrewworks.com TAPS: 12+1 M-Su: 11am-2am

FEGLEYS BREW WORKS 812 W Hamilton St Allentown, PA 18101 610-433-7777 thebrewworks.com

LANCASTER BREWING CO.

100 Shawnee Inn Dr Shawnee on Delaware, PA 18356 570-213-5151 shawneecraftbrewing company.com

SOLE ARTISAN ALES

905 Line St Easton, PA 18042 610-559-5561 weyerbacher.com M-S: 12pm-7pm, Su: 12pm-5pm

WYNDRIDGE FARM BREWERY

570-977-0053 soleales.com

885 S Pleasant Ave Dallastown, PA 17313

ST. BONIFACE BREWING COMPANY 1701 W Main St Ephrata, PA 17522 717-466-6900 stbonifacebrewing.com T-W: 4pm-9pm, Th-S: 11am-9pm

717-244-9900 wyndridge.com T-Th: 11am-8pm, F-S: 11am-9pm, Su: 11am-6pm

YUENGLING 310 Mill Creek Ave Pottsville, PA 17901

STOUDTS BREWING COMPANY

570-0622-4141 yuengling.com

2800 N Reading Rd Adamstown, PA 19501

M-F: 9am-4pm, S: 10am-3pm

717-484-4387 stoudts.com

717-391-6258 lancasterbrewing.com

M-Th: 4pm-9pm, F-S: 12pm-10pm, Su: 11:30am-8pm

OFFICIAL GUIDE 2016 | DIRECTORY

WEYERBACHER BREWING COMPANY

Emmaus, PA

302 N Plum St Lancaster, PA 17602

M-Su: 11:30am-12am

SHAWNEECRAFT BREWING COMPANY

LO C A L B A R S & B R E W E R I E S :

NEW JERSEY BARS

FLYING FISH BREWING COMPANY

SHIP BOTTOM BREWERY

UNO’S PIZZERIA & GRILL

900 Kennedy Blvd Somerdale, NJ 08083

Beach Haven, NJ 08008

1162 Hurffville Rd Deptford, NJ 08096

856-504-3442 flyingfish.com

856-853-7003 unos.com

W-F: 3pm-8pm, S: 12pm-6pm, Su: 12pm-4pm

TAPS: 19 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

FORGOTTEN BOARDWALK BREWING CO 1940 Olney Ave #100 Cherry Hill, NJ 08003

UNO’S PIZZERIA & GRILL 225 Sloan Ave Hamilton, NJ 08619 609-890-0864 unos.com TAPS: 27+1 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

UNO’S PIZZERIA & GRILL 2803 NJ-73, Maple Shade Township, NJ 08052 856-722-5577 unos.com

1288 Hornet Rd Rio Grande, NJ 08242 609-849-9933 capemaybrewery.com

Th-F: 4pm-10pm, S: 12pm-8pm, Su: 12pm-5pm

THIRD STATE BREWING CO

Th-F: 4pm-8pm, S: 12pm-8pm, Su: 12pm-6pm

IRON HILL BREWERY & RESTAURANT

F: 5pm-9pm, S: 12pm-9pm, Su: 2pm-7pm

124 E Kings Hwy Maple Shade, NJ 08052 856-273-0300 ironhillbrewery.com

13107 Town Center Blvd Vorhees, NJ 08043

CAPE MAY BREWING COMPANY

609-832-0077 spellboundbrewing.com

352 High St Burlington, NJ 08016

IRON HILL BREWERY & RESTAURANT

BREWERIES

SPELLBOUND BREWING CO 10 Lippincott Ln #12 Mt Holly, NJ 08060

856-437-0709 forgottenboardwalk.com

M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

TAPS: 17 M-Th: 11am-12am, F-S: 11am-1am, Su: 11am-11pm

Shipbottombrewery.com

856-545-9009 ironhillbrewery.com M-Th: 11:30am-12am, F: 11:30am-1am, S: 11am-1am, Su: 11am-11pm

DOUBLE NICKEL BREWING CO

RIVER HORSE BREWING COMPANY

1585 Route 73 Pennsauken, NJ 08110

2 Graphics Dr Ewing, NJ 08628

856-356-2499 doublenickelbrewing company.com

609-883-0890 riverhorse.com

609-387-1620 thirdstatebrewing.com

TRIUMPH BREWPUB 138 Nassau St Princeton, NJ 08542 609-924-7855 triumphbrewing.com M-S: 11:30am-2am, Su: 12pm-12am

VILLAGE IDIOT BREWING CO 42 High St Mt Holly, NJ 08060 609-975-9270 villageiditiobrewing.com

Th: 5pm-9pm, F: 5pm-10pm, S: 2pm-10pm, Su: 12pm-5pm

F-Su: 12pm-5pm

M-F: 4pm-10pm, S: 12pm-10pm, Su: 12pm-5pm

PHILLY BEER WEEK

JUNE 3 12

LOSER DIES THEY ARE BROTHERS THEY LOVE MASKS

AND THEIR MOTHERS JOSE PISTOLSA’S 263 S 15TH ST SANCHO PISTOLA'S 19 W GIRARD AVE

Disclaimer: ALL BASEMENT ROOSTERS ARE TREATED HUMANELY UNTIL DAWN