Philly Beer Scene December 2009 / January 2010 by Philly Beer Scene

Issue 4 | december/january 2009/2010 | www.beerscenemag.com

™

Gifts for

Beer

Lovers

Holiday Gift Guide

150 Years of McGillin’s Celebrate the anniversary of Philadelphia’s Oldest ale house

Brewing Up Your Morning Cup of Ale the tasty merger of two of our favorite brews: Coffee and Beer

Casey Hughes | Beers with Suzanne Woods | The Yeti

december/january 2009/2010

Free! Take One 1

Best Best Slow-Style Slow-Style Southern Southern BBQ BBQ you’ve you’ve ever ever tasted… tasted…

Ribs Brisket Ribs Pulled PulledPork Pork Brisket Brisket Ribs Pulled Pork Whole WholeSmoked Smoked Chicken Chicken Whole Smoked Chicken Cajun CajunSeared Seared Catfish Catfish Cajun Seared Catfish Street StreetTacos Tacos Burgers Burgers Street Tacos Burgers Wings Wings Wings DAYSLATE LATENIGHT NIGHT HAPPY HAPPY DAYS LATE NIGHT 777DAYS HAPPY -1am HOUR 11pm 11pm-1am -1am HOUR 11pm HOUR $15Margarita MargaritaPitchers Pitchers $15 Margarita $15 Draft Beers from $2 Draft Beers from Draft Beers from $2 $2 74 Tequilas Margaritas 74 Tequilas Margaritas 74 Tequilas Margaritas 10Rotating RotatingCraft CraftBeers Beers on on Tap Tap 10 Rotating Craft Beers 10 on Tap

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H O P P Y

Dec 15th Lancaster Brewing Tasting Jan 19th Unibroue Beer Dinner

H O L I D A Y

207 Chestnut Chestnut Street Street 215-625-8605 215-625-8605 207 207 ChestnutQoldcity.com Street 215-625-8605 Qoldcity.com Qoldcity.com

Best Slow-Style Southern BBQ you’ve ever tasted… Ribs Pulled Pork Brisket Whole Smoked Chicken Cajun Seared Catfish Street Tacos Burgers Wings 7 DAYS LATE NIGHT HAPPY HOUR 11pm -1am $15 Margarita Pitchers Draft Beers from $2 74 Tequilas Margaritas 10 Rotating Craft Beers on Tap

Book Your Holiday Party Now! 207 Chestnut Street 215-625-8605 Qoldcity.com

Best Brunch Citysearch 2008 Sunday Traditional Irish Music Session 5- 9pm

Friday & Saturday Live Music 6- 9pm 2nd & Chestnut St Philadelphia, (215) 733-0300 www.ploughstars.com

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december/january 2009/2010

Great Food. Great Beer. Great Music. Great Scene!

THE PERFECT ALTERNATIVE TO WINE AS A HOSTESS GIFT, HOLIDAY GIFTS AND HOUSEWARMING GIFTS!

VISIT THE FOLLOWING TAKE-OUT STORES FOR THE BEST SELECTION OF CRAFTS AND IMPORTS

Bill’s Take Out Beer

Boccella’s

Blue Dog Pub

Bristol 215-785-5290

Havertown 610-789-2228

Lansdale www.bluedog.cc

Blue Dog Pub

Brothers Pizza & Restaurant

Capone’s Restarant

Chalfont www.bluedog.cc

Candlewyck Inn

Drexel Hill www.brotherspizzarestaurant.com

Norristown www.caponesdraftlist.blogspot.com

Civera’s Deli

Giuliano’s Deli

Buckingham 215-794-8233

Drexel Hill 610-259-9138

McStews Irish Sports Pub

Cocco’s

Glenside 215-572-1447

Michael’s Deli

Levittown www.mcstewsirishsportspub.com

Aston www.coccospizzeriapub.com

King Of Prussia www.michaelsdeli.com

Mesquito Grille

Frontier Saloon

The Northside

Doylestown 215-230-7427

Folsom www.frontiersaloon.com

Zieglersville www.ortinos.com

Muggs On Main Street

Pappous Pizza Pub

Pumpernick’s

Doylestown 215-489-7795

Morton 610-544-0142

Newportville Inn

Pinocchio’s Pizza

Newportville www.newportvilleinn.net

Media www.pinpizza.com

Stephanie’s

Trio Cold Cuts

Doylestown www.stephaniesrl.com

Tony’s Place

Ivyland www.tonysplaceivyland.com

Trenton Road Take Out

Fallsington www.trentonroadtakeout.com

North Wales www.pumpernicksdeli.com

Woodlyn www.triocoldcut.com

ASK FOR YOUR

FREE BOTTLE GIFT BAG WHILE SUPPLIES LAST! december/january 2009/2010

Contents December/January 2009/2010

specials

fish out of water Flying Fish Brewing Company’s New Jersey Exit Series By kevin Romer

Holiday gift guide Unique gifts for every beer lover.

A Brewtiful Thing... A new twist on the daily grind. By Scott Willey

McGillin’s olde ale house 150 Beers... 150 Years. By Alicia Eichelman

24 sections 8 on the scene

18 cooking with beer

Beer events in Philly’s beer scene.

10 the variety pack By John Galster, Andrew Loder, Neil Harner, & Alicia Eichelman

14 woman on the scene BYO-Beer Restaurants. By Suzanne Woods

Mad Elf cherry beer bread. By Neil Harner

19 tapping into technology

GBPS: Global Beer Positioning System By Zeke Diaz

20 beer travel Istanbul, Turkey’s beer scene. By Renata Certo-Ware

16 fun with beer Brewing beer in your coffee pot. By Bill Drew

17 homebrewer’s corner

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

Philly BeerCamp 2009.

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42 42 the tasting room 15 Beers reviewed by our panel with special guest: Suzanne Woods.

46 directory

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

50 beer events Local happenings throughout the Philly beer scene. By Alicia Eichelman

december/january 2009/2010

meet the founders Scott >> scott@beerscenemag.com

Currently Drinking: Holiday beers from Philly Style of the Moment: Porter Best Beer-Moment Since the Last Issue: Brews for Boobies 2 First Craft Beer and When: Sierra Nevada Pale Ale in 1999. Other Vices: Fine tobaccos. Very complex flavors that can be matched well with beers. Random Likes: Independent music. Random Dislikes: Tomatoes

Mat >> mat@beerscenemag.com

Currently Drinking: Founders Breakfast Stout Style of the Moment: Anything dark, great time for stouts and porters Best Beer-Moment Since the Last Issue: Breakfast with Pat Conway First Craft Beer and When: Magic Hat #9 Other vices: Finding great unknown dining spots in Philly Random likes: Cooking Random dislikes: Good beer in plastic cups

Neil >> neil@beerscenemag.com

Currently Drinking: Troegs Mad Elf Style of the Moment: Spiced Beers Best Beer-Moment Since the Last Issue: Having a Rogue Dead Guy at the Spectrum for the last concert with Pearl Jam First Craft Beer and When: Weyerebacherâ&#x20AC;&#x2122;s Blithering Idiot. Other vices: Is working too much a vice? Random likes: peopleofwalmart.com Random dislikes: People who get smashed at beer festivals

John >> john@beerscenemag.com

Currently Drinking: Dogfish Head Punkin Ale Style of the Moment: Imperial Chocolate Stout Best Beer-Moment Since the Last Issue: Winter Beer Fest at the Navy Yard. I love winter beers! First Craft Beer and When: Hell if I remember Other vices: Any type of electronic entertainment Random likes: Reel lawnmowers Random dislikes: People dressed up in mascot outfits

founders

Scott Willey, Mat Falco, Neil Harner & John Galster Art Director

Melissa Levenduski Executive Editor

Shannon McLaughlin Associate Art Director

Brandi Kerekes Contributing Editors

Renata Certo-Ware, Bill Drew Zeke Diaz, Kevin Romer & Suzanne Woods Contributing Artist

Andrew Loder Editorial Assistant & Subscriptions Manager

Alicia Eichelman Event Coordinator

Rachel Bech

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a d i ol ering

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tin t e g by ts! t 1 i f $ e n en y e v l b e n l o O als on loca s r e crib offers s b Subscribe today @ u S ra o f 5

www.beerscenemag.com!

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december/january 2009/2010

Web Designer

Amanda Mitchell Account Executives

cri s b u

Photography

Steve Brown, Adam Taylor & Pete Schuster

Matt Cherepanya, Marta Leja & Kevin Puls

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

Letter from the Founder

Memories. There’s a photo of me sitting on my Grandfather’s knee as a young boy and he is giving me sips of his beer. As I remember it, it was my first beer; Gibbons brewed in Wilkes-Barre, PA. For those of you who have been fortunate enough to know this now defunct beer, you know it is nothing special and far from the exquisite beers that comprise the Philly beer scene. Yet, that beer for me is still always my first. It is a beer that represents a very close bond between me and my Grandfather who passed away last year. Then I think about my son, Cael, named after my grandfather. He was born the Saturday before this magazine went to print, November 21st. I think about Lindsay, his mother. I proposed to her the day after he arrived with Lindsay in a hospital bed and me on one knee. She said yes. And with many things to celebrate that weekend, we toasted his birth and our engagement from Room 205 at St. Mary’s, in Langhorne, PA with a glass of Dogfish Head Sahtea; a beer that Lindsay had been anxious to taste for many months and had been denied due to the pregnancy. It was everything she expected. We always think about those “little things in life” and one of them for me is beer. Beer is not just about a drink in a glass. It isn’t just about ingredients or the craftsmanship of the brewer who brought those ingredients together. It is about what that beer represents. It is about the people that beer brought closer together. In this holiday issue, we’ve got some great festive things any beer lover will enjoy. In particular, our Gift Guide (page 24), where you’re sure to find the perfect present for the beer enthusiast on your list. Whether it’s The Chuggler, Draft Shafts for the pool lover, or The Beer Buckle for a place to hold your Founder’s Porter (rated in the Tasting Room page 42) during holiday parties. Also, be sure to mark your calendar for McGillin’s Olde Ale House’s 150th Anniversary (page 34) which kicks off on New Year’s Day. 150 beers in 150 days; can’t beat that! And as the holidays approach, think about your own memories. Think about the relationships you have with friends and family and the experiences you can share. Then consider the beers you can pair with those moments. If you do this, you’ll find a whole new level of appreciation for brewing and the beers you drink every day. Cheers and Happy Holidays, Neil Harner Founder, Philly Beer Scene Magazine

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

Named One of 79

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

Check out our Gift Baskets on pgs: 27& 29

december/january 2009/2010

On the Scene

Philly Beer Scene’s Candid Photos from the Fun and Exciting World of Craft Beer 1. Beer-loving folks enjoying a break from the rain at the Newtown Brewfest. 2. Saranac was lucky to be stationed next to Philly Beer Scene at the Kennett Brewfest as they let people sample their Pumpkin Ale. 3. Hanging out at the Kennett Square Brewfest on October 10, having fun and enjoying great beers.

4. BrewStudio’s Brews For Boobies 2 Pub Crawl was a huge success with nearly 200 attendees in Old City and Center City. 5. Happy wing lovers at the Fingers Wings and Other Things’ FWOToberfest. 6. Great Lakes Brewing pouring at the Winter Beer Festival, located at the Philadelphia Naval Yard.

7. Philly Beer Scene fans had the opportunity to see if John really knows best one on one at the 2009 Winter Beer Festival.

3 6 7

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december/january 2009/2010

The Area’s Newest Gentlemen’s Club

Bring Your CRAFT BEER To Club Champagne BRING THIS AD AND RECEIVE 1102 Crown Point West Deptford, NJ 08093 Club Champagne is conveniently located within 5 minutes of the Walt Whitman Bridge.

For directions and more information visit: www.iloveclubchampagne.com december/january 2009/2010

The Variety Pack

Cheers! To All Things Beer Share some pints with professional actor and drinker George Wendt. By Alicia Eichelman

What makes “Drinking With George” so unique is that it is more than a beer guide book, it’s a testament to Wendt’s almost lifelong love affair with beer.

George Wendt with Johnathan Grotenstein “Drinking With George” New York, NY: Simon Spotlight Entertainment, 2009 225pp. $24.99 978-1-4391-4958-4

One of the classic and iconic beer drinking, bar loving television characters of all time has written a book about beer. Well, at least the actor who played Norm Peterson on Cheers did. George Wendt’s “Drinking with George -A Barstool Professional’s Guide to Beer,” is a relatively easy read full of fun nuances from the beer drinking world. Interesting and random facts (in ancient Egypt, it was considered a marriage proposal if you offered a woman a sip of beer) and stories (drinking with U2’s Bono) are dispersed throughout “Drinking

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With George” that will make you look like a beer pro and give you plenty of conversation pieces the next time you are out enjoying pints with friends. What makes “Drinking With George” so unique is that it is more than a beer guide book, it’s a testament to Wendt’s almost lifelong love affair with beer. From memories of fetching beer for his grandfather to drunken antics with college friends, there are stories in here every beer lover can relate to. Through comical experiences and a deep rooted passion for all things brew, Wendt offers entertaining tips on how to survive a bar fight, barstool workouts, why beer is actually healthy for you, over one hundred ways to say you’re drunk, and of course how to say “cheers” in seventy-seven languages. There is no snobbery here; this book can be appreciated by novice and experienced beer drinkers alike, even both macro and microbrew fans. “Drinking With George” is both witty and well written. It would make a great gift for any beer lover and is a perfect coffee table piece or reading material to pour over while drinking your favorite brew.

december/january 2009/2010

John Knows Best ...or does he? Is something stumping you about beer? Email your questions to john@beerscenemag.com. Dear John, What is the reason for keeping head on a beer? -Jonathan C., Philadelphia, PA Achieving a proper pour with a nice head is important to ensure that the aromas of your beer are released for maximum enjoyment. While I don’t believe that it is really necessary to have a thick foamy head on every glass of beer (in fact much of the beer I drink won’t foam too much) the main argument for head retention is that it also improves the body and mouthfeel of a beer.

Dear John, I remember on the Drew Carey show they used to sell beer that had caffeine in it. What is the caffeine content for beers brewed with coffee or caffeinated beers? -Matt C., Florence, NJ Coffee-flavored beers usually have very small caffeine content, much less than a cup of coffee - so you won’t have to worry about it if you are on a strict decaf diet. On the other hand, if you are looking to get a nice coffee buzz while drinking, you should probably stick to alternating beer and real coffee. Caffeinated beers usually contain about half the caffeine you would find in an 8 oz. coffee in a 12 oz. beer.

Dear John, What is the best craft beer to drink if you are watching calories? -Maggie H., Bucks County, PA Well, the important thing with craft beer is to enjoy the flavor. I’m not going to recommend a beer that is light on flavor just to avoid calories. Instead, I think the better option is to just drink less beer. With a good plan of moderation and good pacing, just cut out the calories of those extra beers you would be drinking by having one or two less.

The Variety Pack

Vertical Christmas When picking a year isn’t just for wine… By Neil Harner The holiday season is upon us again and there is no better way, in my opinion, to experience a vertical tasting than with the amazing selection of annual spiced ales and winter warmers that are released.

What’s a vertical tasting you ask?

It’s a way of drinking different annual variations of the same beer by the same brewer in order to appreciate how past beers change and evolve and how the brewers may change current versions. Here are a few that I’ve recently had the pleasure of tasting and would recommend. 2007, 2008 & 2009 Troegs Mad Elf

Mad Elf has always been one of my holiday favorites. I generally don’t like super sweet beers but for some reason, maybe it’s the high ABV, I always enjoy this around the holidays. If you have the opportunity to taste any of the years prior, the largest noticeable distinction I capture is that the sweetness mellows out. 2008 & 2009 Anchor Christmas

I’ve had many of their past iterations aside from trying these two together and they make one of the spiciest beers. Having these side by side you can smell the difference right up front. Aside from a mellowing

D-LITE

sweetness in the 2008, you can also detect an entirely different range of spice. This is due to a distinct change in the recipe. 2008 & 2009 Fuller’s Vintage Ale

What’s unique about this beer is that the brewers recommend holding off 3 to 4 years before drinking so that it can mature. Even though these aren’t up to the proper age before drinking you can understand immediately why they need aging. The 2009 is sweet with in-your-face notes of bourbon and dried fruits. Whereas in 2008 the flavors seem much more blended and they become more balanced. It may be difficult to seek out beers from years prior. You may be lucky to come across one at a takeout store but also, keep an eye out for our calendar where you may see a vertical tasting event pop-up. If you are really anxious to try some aged holiday beers, be sure to cellar a few bottles from this year’s case for the next holiday season.

By Andrew Loder

hey bartender, I’LL HAVE A NEWCASTLE, PLEASE.

Aren’t you d-lite man? D-LIte’s on special tonight, buy one, get one.

Geez, Sorry, newcastle it is.

i hate this job. you could’ve changed, y’know.

december/january 2009/2010

The Variety Pack

Congratulations to GABF Winners in the Philly Beer Scene!

Pennsylvania Brewery

Beer

Medal

Category

Dogfish Head Brewery

Chateau Jiahu

Gold

Specialty Beer

Palo Santo Marron

Silver

Specialty Beer

Midas Touch

Bronze

Specialty Honey Beer

Iron Hill Brewery & Restaurant

Schwarzbier

Gold

German Style Schwarzbier

Raspberry Torte

Silver

American-Style Sour Ale

The Variety Pack

Hunting the Yeti Definitely not the Abominable Snowman. By Neil Harner During the winter season there is nothing better than sitting by the fireplace with a glass of a nice, dark, roasty stout. There are so many options available but none with the vision or grandeur of the Yeti Series of offerings by Great Divide. “It’s all about creating an image of something huge. It’s kind of funny that we picked a Himalayan folklore creature but it’s what we picked.” Brian Dunn, owner of Great Divide, explains where the name of one of their brewery’s best offerings came from. In recent years not only has Great Divide become more dominant in the Philadelphia market but so has its incredible, award winning series of Yeti beers. When talking about the origins of the Yeti, Dunn notes, “It was about 8 years ago we wanted to come out with an imperial stout and IPA. The beer was another name in a series called ‘Maverick.’ We had trademark issues and the IPA became Titan IPA and the stout became the Yeti.” Dunn also noted that along with the Yeti, the Titan IPA and Hercules have been some of their bestsellers in the East Coast market.

The Yeti started Yeti Release Schedule with the original Yeti – Year Round stout, but through Oak Aged Yeti – October-January a process of slightly Espresso Oak Aged Yeti – February-March modifying the original Chocolate Oak Aged Yeti – June-July recipe and adding other ingredients to enhance the flavors, an entire clan of Yeti was born. The Oak Aged Yeti is aged for 5 weeks on oak, while the Espresso Oak Aged Yeti added a layer of coffee. The Chocolate Oak Aged Yeti tones down the hops and adds cocoa nibs to create a dramatic, chocolaty aroma. Finally, there is a very limited release of a Barrel Aged Yeti which will likely only be found throughout the West Coast and Colorado. With exception to the original Yeti, all the other offerings are seasonal with various release periods throughout the year. It is also worth mentioning that the Yeti recently won its third medal at the 2009 Great American Beer Festival bringing in the silver medal.

december/january 2009/2010

Woman on the Scene

BYO-BEER Local BYOBs to pair your favorite food & brews. By Suzanne Woods

grapes or grain after I looked at the menu. More often than not the corkscrew need not preset itself. The presence of beer emporiums like the Foodery, Hawthornes, Candlewyck, TJs, Capone’s, Blue Dog, and the upcoming Brew, allow us the opportunity to grab a big bottle or two before heading to a BYO. Sushi, Indian and Mexican are just a few examples of cuisine that would be better off-dare I say- single- than married to wine. I recently visited a few BYOs in the Philadelphia area in pursuit of perfect pairings. tako

I remember my first 750 ml. It was 2001. I was visiting a college friend for the first time in Boston. Denise had graduated a semester earlier than I. Craft beer on almost every corner in State College kept me as a Nittany for a semester longer than most of my peers. Thus, it had been some time since our last outing. She had already settled into her first post-grad job as a dietician in Beantown. She had an apartment in the city, and her new Boston friends. I felt intimidated or inferior somehow. But Denise knew I liked beer, and I was immediately comforted by her suggestion of going to Bukowskis, a divey beer bar. She said, “We’re going to drink a bottle of La Fin du Monde.” La what? We sit at a table and the server comes over to us with a big bottle that appeared to be wine. My-oh-my, what do we have here? She tells me the translation means “end of the world.” I appreciated the fun fact, but it was the beginning of a whole new one for me. Sharing a bottle of beer with her and her new companions that day imparted a sense of immediate community and kinship. In the years to follow, I would crack open countless big bottles. I recall having the Sam Adams Chocolate Bock when it was first released for Valentine’s Day 2004 complemented by chocolate banana bread pudding at Chloe in Old City. I sent a glass back to the chef. He came into the dining room, thanked me, and told me what a big “beer guy” he was. That was my Eureka pairing; the golden banana, chocolate-laced, carb-laden decadence paired with a Scharffenberger Chocolate Bock. I would then bring a bottle of beer and wine with me whenever I went to a BYO. I would make a decision whether it would be

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december/january 2009/2010

I started off bringing my own in Bensalem at Tako. Yes it’s in a strip mall, and yes it’s worth making the 25 minute trek. I was there on a Tuesday night, thus the dining room was a smidge sparse. The restaurant has small rooms on the side of the main dining area that look like they seat 8 to 10 people. Shoe removal is mandatory. The communal setting is perfect for sharing a few big bottles of beer. A common misconception is that sake is the beverage of choice. I was surprised to learn that according to centuries of Japanese thinking, sake actually clashes with the rolls that contain rice because the flavors of rice and rice liquor are too similar. When going to Tako- go for North Coast Le Merle, or as Sam Calagione suggests in “He Said Beer She Said Wine,” Avery White Rascal. “I would recommend a wheat beer since it has a malty backbone that will stand up to wasabi, but it’s also subtle enough that it won’t overwhelm the delicate varied flavors of the sushi rolls themselves.” My dining companion and I shared a Leelanau Whaleback White, contract brewed by Ron Jeffries, of the well-respected Jolly Pumpkin. Whaleback is a Belgian White with a yeasty, lemon curd character. It’s dry and funky and it was lovely on its own or with the sushi rolls we ordered. We enjoyed the “Dinosaur Roll” with shrimp tempura and mango topped with eel and avocado and the “Christmas Tree Roll” with tuna, salmon, yellowtail, and scallion topped with colorful flying fish roe, thus the name. avril

Avril is a new kid on the Bala Cynwyd block. Husband and wife team, Christian Gatti and April Lisante run the show at the BYO across the street from the Bala Movie Theater. Gatti says, “It’s a French bistro with Northern Italian and German influences.” That is no shocker considering Gatti spent years by the side of the esteemed Walter Staib, proprietor of City Tavern, whom originally hails from the Black Forest. Savory, rustic tarts, links of boudin blanc, and seared duck with lentil demi-glace and roasted pears are sure bets at this charming 48 seat restaurant. The idea of the Mussels in a brandy cream sauce paired with Lost Abbey’s Angel’s Share completely beguiled me, yet that would be an intense way to start things off. I went the way of the Artichoke, Spinach and Goat Cheese Tart paired with a Southampton Saison Deluxe. But the dish that most beckons beer is the Braised Brisket Vol au Vent. It is a tender beef brisket braised in red wine with sundried

cherries in a house-made puff pastry cup- one that stays true to its translation “light as wind.” I didn’t bring a Russian River Supplication that night, but I wish I would have. There’s a great range of styles that would’ve complemented the dish. Perhaps, Voodoo’s Wynona’s Big Brown Ale, or play on the dried fruits and malt sweetness of a Belgian brown, such as McChouffe or Achel Extra. In addition to Saison being the “back pocket” beer that will go with almost any main course, you best save some for dessert. Gatti’s Lavender Crème Brule is a mandatory trip to the city of herbaceous sublimity. Kanella

It was time to venture to South East Europe with my first trip to Kanella. The boutique, Cypriotic restaurant on the corner of 10th and Spruce has been the recipient of much praise over the last year and a half. Inky critic Craig LaBan even gave it rare 3 bells. I went mid-day- thus I didn’t get to delve into Chef/Owner Constantine Pitsillides’ dinner menu. Our server mentioned that there was only one “Lamb Kofta” left. I quickly assumed that must mean it’s a popular dish, and I should order it. In layman’s terms, they’re pan-fried Greek meatballs, but they aren’t shaped as balls, as much as they take the shape of mini sausages. Kofta is a traditional snack often paired with a Greek yogurt for dipping. This was served with a white bean stew. Add a little house smoked paprika, coriander seed, and cumin and you have the best $10 I spent in 2009. In “Tasting Beer,” Randy Mosher says, “When in doubt, go Belgian.”

I had no doubt I wanted something dark and spicy- an Aventinus would have been splendid, but I followed the author’s approach and paired the Lamb Kofta with Ommegang Abbey Ale. It can be picked up at the Foodery on Pine-which is a block away- for $9.95. Cochon

Cochon, translates to “pig” in French. Gene and Amy Giuffi run the “Best of Philly 2008” BYO on the corner of Passyunk and Christian. It’s fitting that the location was a one-time butcher shop. They’ve garnered a nice reputation during the last two years for serving up a variety of delectable pork dishes. Giuffi cures all his own bacon and sausage in house-which makes his brunch one of the best in the city. He likes his ham and he also likes his beer. I cheated on beer at Cochon in favor of another fermentable, cider. I got a 16.9 oz bottle of JK’s Scrumpy (Michigan). I’m usually not a cider gal, but there are a few out there that remind me of yesteryear, picking apples at the orchard. Clos Normand and Etienne Dupont, both funky, farmhouse ciders can share the bill here. I ordered the Berkshire Pork Rack Chop with herbed spaetzle, apples, bacon and cider reduction. It was as good as it sounds. Pairing beer and food is one of the joys of my day-to-day. Pairings can complement or contrast. Mosher’s guiding principle is to match up the strength of beer with the strength of the dish. If you follow that, you should be good. Have fun out there- and hopefully you’ll never bring Merlot to Mexican again.

december/january 2009/2010

Fun With Beer

Brewing Beer in a Coffee Pot Bill Drew of Craggie Brewing Co. shows us the process of brewing coffee is very similar to brewing beer. To see the original article in it’s entirety, visit www.allaboutbeer.com. By Bill Drew

(This article originally appeared in All About Beer Magazine, Vol. 23, #5 in November, 2002. Special Thanks to Bill Drew of Craggie Brewing Co., and Julie Johnson, Editor of All About Beer Magazine)

what you’ll need

the steps

(1) electric drip coffee maker with a water-heating compartment and a hot plate

Step 1: Measure 1 1/4 cups of malted barley. Using the rolling pin, gently apply just enough pressure to the grains to crack them.

(1) wooden rolling pin (marble is too heavy) (1) coffee filter (1) saucepan, larger than 2 quarts (2) 1-quart canning jars with lids (2) 6-inch squares of cheesecloth (2) rubber bands (1/2 gallon) filtered-not distilled-water Brewing ingredients 1 1/4 cups malted barley • You can use all “base malt,” such as 2-row or pilsner. Base malt provides the sugar content for fermentation. Or use 1 cup of base malt and 1/4 cup specialty malt(s), such as crystal or chocolate malt, which will provide added color and flavor. 5 to 7 hop pellets • Which are the cones of the hop plant compressed into little nuggets. 1/2 packet of Champagne yeast • You can even use baker’s yeast

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Before you begin: SANITIZE everything as best you can!

Step 2: Place the cracked grains into the coffee pot. Place 2 cups of filtered water into the coffee machine and turn it on. Let the coffee maker do its thing; it will keep the water/grain mix at a constant temperature for about an hour before it shuts off. Step 3: Strain the liquid through the coffee filter, and place the filter full of grain into the filter basket. Pour the strained liquid back into the water-heating chamber. Add 1 cup of water to the strained liquid in the chamber and turn the machine back on. After the liquid flows into the coffee pot, turn off the machine and pour the liquid back into heating chamber. Repeat five times, adding another cup of water each time. Keep a close eye to make sure it does not overflow. Step 4: Now you have a sugar-rich liquid called “wort” (pronounced “wert”), or sweet liquor. Place the wort into the saucepan and get it to a rolling boil. After 20 minutes of boiling, add 5 to 7 pellets of hops, boil for an additional 30 minutes, then turn off the burner.

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Step 5: Stir until you have a whirlpool. This will pull leftover sediment into the center of the pot. Carefully pour the wort into the canning jar, pouring down the side of the jar without splashing. Splashing hot wort would allow unwanted airborne organisms to get established. Step 6: Next, you need to bring the temperature of the wort down to a level where yeast-the organisms you want in your wort-will thrive. The brewery uses a wort chiller or heat exchanger; you just place the jar into a sink filled with cold water. Step 7: Let it cool until the liquid reaches between 60 and 70 degrees F. Screw the top on the jar and shake vigorously; this aerates the wort. Take the top off the jar and add yeast. Step 8: The jar is now your fermentation tank. Place a piece of cheesecloth over the top of the jar and secure it with a rubber band; the cheesecloth will keep stuff from falling in your wort, and the carbon dioxide produced by fermentation should keep out other contaminants. Step 9: Place the jar in a cool, dark place. The sweet liquor will become beer in five to seven days.

Homebrewer’s Corner

Philly BeerCamp 2009 On Friday, November 13, 2009, Neil and Mat had the honor of being two of the five judges of the first annual Philly BeerCamp. Philly BeerCamp is a DIY beer event hosted by Philly’s favorite beer drinkers, Johnny Bilotta and Dave Martorana

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of Two Guys on Beer. The event featured 10 local homebrewers pouring their homegrown brews and serving them up to nearly 200 guests at Independents Hall (“IndyHall”) in Old City. Attendees got to learn about ingredients, equipment, and the best-kept secrets behind Philly’s kick-ass DIY brews. Not to mention, there was fantastic complimentary food and craft beers. By the end of the night, the judges and the people made their decisions as to who brought the best beers…

Judges’ Choice

People’s Choice Jon Gross and Jason Marziani Pumpkin Wheat Jon Gross and Jason Marziani totally almost kinda sorta completely just about know what they’re doing when it comes to brewing beer. They completed a combined 12 batches of extract-based brews from dark ales, porters, and stouts to lighter reds, hefes, and wheats. As they continue to refine their process in Jason’s South Philly, Italian Market basement, equipped with a 1940’s stove and a double basin utility sink they have yet to have a major explosion, knock on wood. Pumpkin Wheat Ingredients 2 cans of Wheat Malt Extract 1oz bittering hops 1 tube of Wyeast Belgian white yeast 1oz Coriander 1oz Orange Peel 1oz Pumpkin Spice put in a large steeping bag during the boil process.

Howard “Howie” Ross Cherry Wood Smoked Maple Porter Howard has been brewing with his friends Ari and Mike for the past 5 years. After just a few extract kits in the kitchen they were hooked. They immediately started looking for ways to take it to the next level and haven’t stopped since. Howard does 3-10 gal extract batches in his kitchen in Philly and 15 gal all-grain batches at their “brewery” in South Jersey. Cherry Wood Smoked Maple Porter Ingredients 1/2lb American Aromatic Malt 1/2lb German Crystal Malt 1/4lb German Roasted Malt 1lb Cherry Wood Smoked Malt 2 oz fuggles hops (3.6% a.a.) 16oz maple syrup 6.6lbs Light Malt Extract Safbrew S-33 Dry Ale Yeast Brewing Instructions Mill and steep all the specialty grains as you normally would. Add the hops at the beginning of boil along with 1/4 of your malt extract. The remainder of the malt extract and the maple syrup should be added during the last 15 minutes of boil.

Call 215-478-6586 to get more information or download our media kit at

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Everything Web. Everything Print. Everything Beer. Philadelphia based web & graphic design for Restaurants, Brew Pubs, Breweries, and Craft Beverage producers. www.brewstudio.net • (215) 478-6586 BrewStudio is an Inverse Paradox Project.

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Cooking With Beer

Mad Elf Cherry Beer Bread By Neil Harner

Have you ever heard the old expression, “third time’s the charm?” This is how I felt creating this delicious recipe for a holiday beer bread that can be served up at your next holiday gathering. The first attempt was a bit too dry and not sweet enough. The second attempt was sweet enough, but there was just the lingering feeling of something missing. Finally, I thought to add some spice and a little extra dried cherry and I cracked it. Of course, this recipe is so simple and quick to prepare that if you give it a shot, you may find your tastes to be a little different than mine. Don’t be afraid to experiment with the honey, cinnamon, or cherry. I recommend making this beer bread the night before your festivities. Make sure to wrap tight. Cut the bread into small squares and serve with honey to spread. And of course make sure to pair it with a nice glass of Mad Elf. Mad Elf Cherry Beer Bread Recipe

208 Sanhican Drive (RT.29) Trenton, NJ 08618 schd@pluto.njcc.com

(609) 393-9399 (609) 252-1800 18

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Ingredients

Directions

3 cups all purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 teaspoons cinnamon 1/4 cup sugar 1/2 cup honey 3/4 cup dried cherries 10 ounces Troegs Mad Elf 1 ounce water 2 tablespoons melted butter Shortening

Preheat the oven to 375 degrees F. Grease loaf pan with shortening and set aside. In a large bowl, sift flour and combine all ingredients with exception to the beer and butter. Slowly mix beer. Continue to mix until batter becomes a thick and sticky. Pour into the loaf pan. Pour melted butter over batter. Bake for 1 hour. Let stand for 15 minutes then remove from pan. Let cool and serve.

Tapping into Technology

GBPS: Global Beer Positioning System (part 2) Finding you the nearest beer on the road. By Zeke Diaz

I promised to give you a bit of a primer on making a custom Point of Interest (POI) file to avoid losing all those great places to get a beer and a sandwich, a hoagie or the best (fill in the blank). Making a POI file is almost like stuffing yourself during the holidays, there ain’t nothing to it. You can have up to four different sets of data: • Latitude: Decimal format, positive for North, negative for South • Longitude: Decimal format, Positive for North, negative for South • Name: 1 to 2 lines of text (optional), but it helps to know where you’re going. • Description: 1 to 4 lines of text (optional), but I want to know why I’m going.

Getting latitude and longitude for an individual address is surprisingly simple... Use Geocoder.US, Google Earth, do a Google search or just go to www.findlatitudeandlongitude.com. Input the data into a software package (e.g. Excel or Notepad) that can save a comma-separated values (CSV) file. Find the appropriate software to upload the file (for a Garmin unit, use Garmin’s POILoader) and just follow the instructions. I created a restaurant file to keep track of places I want to visit but the uses for a POI file are only limited by your imagination. Of course, if this seems like a bit of work, go to www.poi-factory.com and search for whatever category interests you. I found some readymade files of breweries and brewpubs in our neck of the woods. These are the ones that I tend to frequent on a semi-regular basis. Best House Pizzeria (Baltimore Ave and 43rd Street) – Found this place by accident. I was at Clark Park Farmers’ Market and walked across the street. The pizza was good and they have a couple of coolers of very decent beer. There is a trolley stop literally at the front door. Septa can’t get much better than that. The Six-Pack Store (Roosevelt Blvd and Tyson, Philadelphia) They have a couple of coolers of solid beer. I never know what they have but I always find something interesting. I picked up a growler of Russian River’s Pliny the Younger there. Trenton Road Take-Out. (1024 Trenton Road, Levittown) A wall of coolers with a big selection of beer, good prices and hoagies to go. A bit out of the way but worth the drive if you’re anywhere in the general area. Hulmeville Inn Take-Out (4 Trenton Rd, Hulmeville) A small take-out shop but they consistently have a good selection and prices that are very reasonable. Stop in for dinner.

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Beer Travel

Istanbul Beer Scene Local brew pubs in one of the most dynamic and exciting cities in the world. By Renata Certo-Ware

Let me lay down the facts: In Turkey, an empire ruled by tea and Raki, good craft beers are hard to come by. A huge majority of the market – over 80% - is ruled by macro-brewing giant Efes Beverage Group, which aside from its own namesake beers also has contracts to brew Tuborg, Foster’s and Miller, to name a few. As a bartender told me, “Turks drink a lot of beer, but they don’t have a beer culture.” There are just a handful of microbreweries in Turkey, mostly based on an American or German brewpub model. Taps, which is the first microbrewery in Turkey, was co-founded by American Will Kemper, who also helped design and build Philly’s Dock Street Brewery in the ’90’s. Taps has six locations throughout Turkey, four in Istanbul alone, each with draft and bottled choices, as well as a full menu featuring Westernized pub fare. The location in the ultra-ritzy neighborhood Bebek is my favorite. From tables facing the windows on the second floor you can look out over the Bosphorus and watch ferries and cargo ships pass by lackadaisically as you sip your brews, which are produced in the main brewer facility in nearby Gebze, by South African Head Brewer Daniel Wambua. The beers we sampled were pleasant, like the Dunkel, which was rather light-bodied but with a nice caramel taste and color, and the equally light-bodied Marzen, which poured pale golden with a great malty nose. The beautiful view and the friendly staff, the professionalism and proficiency of the Taps Company, plus the tres-chic clientele will see me back for more. (www.tapsistanbul.com) Another microbrewery, Balans Brau (www.balansbrau.com), is a German-influenced brewing company founded in 2001 by a German brewer and a Turkish business man. There are two locations in Istanbulone on the Asian side, and one in Beyoglu, the more well-known and easily accessible of the two. It is tucked between the bustling Istiklal Caddessi, which gets an estimated 1 million people a day in foot traffic, and the more intimate but just as alive Nevizade Street,

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which is a narrow alley packed with pubs. At almost any hour of the day or night, the outdoor patios of these pubs are filled with a pretty even mix of young locals and tourists alike, nursing giant glass mugs of beer and enjoying the typically fair weather Istanbul enjoys year round. Balans is simple, clean, and cozy – wood-beamed ceilings and pale stone walls make the perfect backdrop for the two large fermentation tanks in the middle of the main foyer, which feed directly to the taps at the copper-topped bar. There were three beers on tap, all unfiltered– a Pilsner, which was wonderfully toasty and malty, a nice crisp, sour Weiss that left a beautiful lace on my glass, and a Caramel Weiss, a dark, sweet and sour wheat that was light bodied and rather gently hopped. The beers, which are brewed on location and rotate several times a year, really reflect brewer and co-owner, Jost Wachsmann’s German background and training. With a fantastic location and enough space for 350 guests, plus a full bar and a nice pub fare, it’s a great place to cool off with a few pints of fresh beer, listen to live music on weekends, and make a few new friends. But beer isn’t the only or even most authentic fermented grain beverage on the Istanbul scene - if you think you are brave enough, one of the tastiest and most interesting fermented drinks has about 1% ABV, a thick but slight sandy texture not unlike porridge, and is topped off with a layer of cinnamon dotted with garbanzo beans. Still interested? Boza is a bewitchingly addictive drink first made popular over a thousand years ago by Central Asian Turks, and all the energy-boosting carbs and vitamins it packs made it the beverage of choice of the Ottoman Army – it was basically an old school energy drink. I think the best way to describe the taste is vanilla pudding with a sourness that gives it an apple-like twang, and it is thick – so thick that you almost, almost have to chew it. Made by boiling millet or wheat, which is then cooled, drained, and mixed with yeast, water and sugar, and fermented for about three days before being served, it is very rich in Vitamins A, B, C and E, and also contains lactic acid, which aids in digestion. And if you are still not convinced to give it a try – many sources, like fermentarium.com, claim that a Bulgarian version of the drink can enhance breast size. There is no official word on whether that is just the beer goggles speaking, but chances are that the high calorie content (100 calories a liter) can be to blame for that one. But hey, it’s worth a try. For a nice cold glass of boza, check out Vefa Bozacisi (www.vefa.com.tr). I think the lesson to be learned here is that when beer is lacking, you’ve got to be creative. Beer exists here in Istanbul, you just have to look for it, whether it is hidden in a posh waterfront towns, a neighborhood brewery, or in an age-old, bust-enhancing fermented millet drink.

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The Brewmaster

fish out of

water By Kevin Romer

Some people say that when you choose a job that you love, you will never work a day in your life. If this is true, Flying Fish Brewing Company’s Head Brewer, Casey Hughes, has not worked a day since he was 18. When Casey graduated from high school in 1995, he and a few friends spent the summer in Key West, Florida. It was on this vacation he took a job at a local brewery to make ends meet for the summer. Little did he know that this simple summer job would turn into a full time brewing gig within six months. Prior to this, he had only made wine with his parents as a child. He had never experimented with home brewed beer whatsoever. The job quickly grew into a passion and you guessed it, he stayed in Key West and brewed for nearly seven years until he found his current home at Flying Fish in 2002. It was at Flying Fish where Casey came into his own as a brewer. He continued to brew in the fashion that was laid by owner Gene

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Muller, but he also created some of his own masterpieces. In 2008, they received a silver medal at The Great American Beer Festival for the Belgian Abbey Dubbel. This was their best beer until a new creation was formed. “Why not make a beer for all of the exits on the New Jersey Turnpike?” This was the idea that Casey had conjured up after a night of drinking with Gene, which plays off of an ongoing New Jersey greeting. “Oh, you’re from Jersey? What exit are you from?” The idea eventually turned into what is now known as The Exit Series. It all began in early 2009 with the Exit 4 American Trippel. This exit was chosen to represent the first beer of the series, because Flying Fish is located right off of Exit 4 on the turnpike. It is a Belgian trippel by nature, but it is finished with American hops as opposed to Belgian hops. Exit 4 was the beer that took over the reigns at Flying Fish when it won a gold medal at The Great American Beer Festival earlier this year. However, once an Exit Series beer runs its

IN THE PURSUIT OF HOPPINESS course, it will no longer be produced. So unlike the Belgian Abbey Dubbel, the Exit 4 will not be around long. Exit 11 Hoppy American Wheat soon followed as the summer offering in the series. It is made with three different hops and an equal mix of Belgian pale malt and white wheat. This is how the name Hoppy Wheat was coined. As a summer beer, Exit 11 was chosen due to the fact that it is the exit from the turnpike that leads into the Garden State Parkway. It is one of the best known ways to get to the Jersey Shore points. The third and current beer released in the series is the Exit 1 Bayside Oyster Stout. Casey was influenced by Tom Kehoe, owner of Yards Brewing Company. Before Yards had moved to their current location, they used to brew their Love Stout with oysters. This intrigued Casey to read up on some style descriptions from Michael Jackson, no not the King of Pop, but the world renowned beer critic, who is also no longer with us. Casey took these ideas and decided to use oysters straight from the southwest bayshore area of New Jersey to brew this beer. It is a perfect marriage of English chocolate and roasted malts, Irish ale yeasts, and local flavor. You will probably not see another addition to the series until late January or early February. Right now there are no ideas that Casey could elaborate on, but he did mention to keep your eyes open for a hoppy red ale and a cranberry Berliner Weisse for sometime in the future of the series. If there is anything that he is sure of right now, it is that you will never see a Wit or Pumpkin Exit beer. They are two of his least favorite beers. With the Exit Series in full swing, things could not be better for Flying Fish. Despite this economy, they are actually growing and looking to expand in the near future. They are going to nearly double in size and bring in more tanks and packaging equipment to service more accounts throughout the U.S. Also, the Farmhouse Summer Ale, which is currently a contracted brew, will now be brewed in-house. There will also be more firkins available to distribute to local bars for events. This is something that makes Gene and Casey very proud. When asked about his job, Casey responded, â&#x20AC;&#x153;I love it. I make beer for a living. I make people happy!â&#x20AC;?

Dock Street Brewery & Restauraunt West Philly - 701 S. 50th Street (firehouse, corner 50th & Baltimore)

www.dockstreetbeer.com

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2009 Beer Lover’s

Gift Guide For this issue’s “Not Beer” we thought it would be all too appropriate to give you our suggestions for all the great beer stuff you can get for friends and family this holiday season.

bring the game anywhere

Port-O-Pong

Perfect for anyone looking to have a party. This inflatable beer pong table not only lets you have a game anywhere, but you can play in a pool too. www.portopong.com $50

you got game

The Draft Shaft

The Draft Shaft is the perfect gift for the beer geek pool player. Not only can you customize it with any tap handle, but it makes a great shot! www.doubleenglish.com $25-$75

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wear it out

The Beer Buckle

Bluetooth makes it so that you can call hands free. The Beer Buckle makes it so that you can drink hands free. www.thebeerbuckle.com $25

wash up!

Beer Soap

No, you won’t smell like a drunk when you are done with this soap. You’ll smell great and feel clean with these soaps that feature some of your favorite brews. www.thebeersoapco.com $5

drink fast

Bottle Throttle

Craft beer may not be intended to be drank fast for drinking games, but sometimes it’s just fun to show off anyway. There is no quicker way to kill a bottle than this cool little gizmo. www.bottlethrottle.ca $20

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eco-friendly romantic nights

Recycled Glass Bottle Candles With all the bottles that end up in your recycling, these guys are repurposing the empty glass into beautiful candles that can brighten up any room. www.letsgetlitcandles.com $11-$20

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secret santa

The Beer Gift Basket Perfect for the boss, co-worker, or buddy, you can get your own holiday beer basket at The Six Pack Store located on the Roosevelt Blvd. www.thesixpackstore.com $25-100

www.thesinglemansguide.com

Vintage Beer Shirt

Celebrate the end of Prohibition with a vintage beer shirt. All shirts are 100% cotton and feature a distressed screen print look. www.yesterbeer.com $20

The Single Man’S guide to Cooking WiTh Beer

lady beer lover

by Streeter F. McClure

drink more, faster

The Chuggler

This mug can hold 30oz of liquid to be consumed in 1.75 seconds using the attached hose. The Chuggler comes in assorted colors and makes an awesome Christmas gift for the beer lover on your list. www.chuggler.com $20

The Single Man’S guide

by Streeter F. McClure

Cooking WiTh Beer

making some grub

Single Man’s Guide to Cooking with Beer

We featured this cook book in our last issue of Philly Beer Scene. The recipes are easy and delicious! Best of all, a portion of the proceeds from the sale of this book goes towards breast cancer research. www.thesinglemansguide.com $23

self education

Christmas Beer

Philly’s own Don Russell introduces you to a world of holiday beers, most of which can be found throughout the Philadelphia region. This book can be found at most book stores. www.joesixpack.net $10

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defunct breweries

hops cowboy

Back in the day, Gretz was a staple brewery to the Philly beer scene. YesterBeer now lets you show your Philly pride by wearing this defunct breweryâ&#x20AC;&#x2122;s logo on your chest. www.yesterbeer.com $18

Make an impression when you walk into a room by wearing this awesome hops patterned cowboy-style shirt. The shirt is available in black or khaki. www.beerheads.com $80

Gretz Tee

The Rockmount Hops Shirt

beer on tap

for the homebrewer

Lancaster Brewing Co. has by far one of the most unique and artistic growlers available. When you pick up your fill, do it in style. Take a trip out to Lancaster or buy online. www.lancasterbrewing.com $26

The picture says it all! Drop these balls into your carboy and monitor your beer as it ferments without the need of opening the carboy or extracting samples. www.brewballstore.com $20

Lancasterâ&#x20AC;&#x2122;s Growlers

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Brew Balls

Weird beer #4 4

get a good laugh

The Ghetto Beer Basket

If you aren’t looking for a serious gift, The Six Pack Store has got the basket to get you the best laugh. This basket features a forty, pack of smokes, cigars, shot glass, a condom, and of course, it wouldn’t be ghetto without the paper bag. www.thesixpackstore.com $28

serve it right

The Essential Beer Glass Set

One of the first things anyone should learn when getting into craft beer is how to best serve it. Start off with this six piece glass set to serve everything from pilsners to Belgians right. www.beerheads.com $37

Samuel Adams Utopias

Does a brew that holds the reputation of being the world’s strongest beer classify as a weird beer? Samuel Adams Utopias has been around for almost eight years now and although only six editions have been released, every one of them has pushed the boundaries of extreme. The 2009 edition, released in November, weighs in at an impressive 28% ABV. Although it has been around for quite some time, many have yet to hear the name Utopias, let alone have had the opportunity to sample the brew since it comes out bi-annually and in very limited quantity. Not to mention, it has been unavailable in many states due to legal restrictions. In the past, this has been true of Pennsylvania and although it may not be restricted in PA anymore, from our understanding due to the tight regulation on beer sales, it is near impossible for Utopias to be sold. The beer itself is to be served at room temperature and pours a beautiful dark amber color with no carbonation. When taking small sips from a snifter, the beer coats your entire palate in a way similar to a fine cognac. The flavors range from a deep and clear alcohol to cleaner distinctions of vanilla, bourbon, caramel, toffee, and maple. There is truly no experience like it. If you can find one of the 9,000 bottles produced it will cost you approximately $150 and you may have to cross a bridge or state line to find it. Or, if you are desperate for that perfect holiday gift, you can seek a bottle on eBay which can cost you anywhere up to $250.

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A Brewtiful Thing... Craft beer lovers are just as passionate about their coffee as they are about their beer. More and more we are seeing breweries offering up coffee-flavored beers, and many anticipate beers brewed with coffee from their favorite breweries. It’s obvious that craft beer lovers, brewers included, have a passion for intense and unique flavors, adding the things we love about coffee to porters and stouts to create more complex flavors, and ultimately combining two of our favorite things. Just be sure you don’t confuse the two, as most would agree that a coffee stout probably wouldn’t be a good alternative for your daily commute. By Scott Willey | Photographed By Pete Schuster Everybody knows that Philadelphia is

die-hard about its sports, its craft beer and... um... its coffee? Yes, it’s true. We are crazy about the things we love, and we aren’t easily persuaded. We will fight tooth and nail about why our favorite athlete is superior to your favorite, why our favorite brewery is superior to your favorite brewery, and surprisingly, the coffee shop “I” go to is the best, and you can’t change my mind. Coffee connoisseur, Bill Walsh, author of purecoffeeblog.com, says, “Philly’s coffee scene only blossomed a few years ago. The first coffee houses in the area that really did something noteworthy were actually outside of the Philadelphia city center: Chestnut Hill Coffee Company west of the city, and a Southern Jersey roaster and coffee house right over the bridge called Crescent Moon Coffee & Tea.” It is apparent that Philadelphia is “brewing over” with great craft beer and coffee, and we see the marriage of this from our local breweries. Philadelphia Brewing Co.’s Joe, Triumph’s Coffee and Cream Stout, and Troegs’ Java Head are just a few of the local coffee beer favorites. Also, don’t forget popular US craft brews such as Founder’s Breakfast Stout,

Furthermore Oscura and Southern Tier’s Jah-va, and you can see that coffee is an exceptional ingredient for beer. As seen in our “Fun With Beer” column in this issue, the process of brewing beer can be closely related to the process of brewing coffee. From roasting coffee beans to roasting malted barley, the processes are so similar in fact, one of our favorite local breweries pondered the idea of going into the coffee business before ultimately deciding to join the craft beer market. Chris and John Trogner, natives of Mechanicsburg, PA and owners of Troegs Brewery, conceptualized their idea of a brewery over the miles between Philadelphia and Colorado. John was working in real estate in the Philadelphia area, while Chris was lured by the skiing in Colorado and quickly fell in love with the many craft breweries Colorado has to offer. John moved to Colorado, and the brothers educated themselves on the craft beer scene and the processes of brewing. Somewhere along the line in their quest to further educate themselves on the brewing process of beer, they considered the idea of going into the coffee business. “Our concept art for the coffee business was the Nugget Nectar logo, except

As Picked By Our Readers – Some of Their Favorite Coffee Houses: Rocket Cat Cafe’ 2001 Frankford Ave. therocketcat.com Lambertville Trading Co. 43 Bridge Street Lambertville, NJ lambertvilletrading.com Mug Shots Fairmount & Manayunk mugshotscoffeehouse.com Cannoli Coffee Bar & Gelateria 129 Radcliffe St. Bristol, PA cannolicoffeebarandgelateria.com Lovers & Madmen 40th & Ludlow loversandmadmencoffee.com Crooked Frame 2545 Brown St. 215.235.5282 Black N Brew 1523 E. Passyunk Ave. blackbrew.net Spruce Street Espresso 1101 Spruce St. sprucestespresso.wordpress.com

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for a hand crushing a coffee bean into a coffee cup,” John Trogner recently told me. “Ultimately, beer was a stronger passion. It’s like night and day. The diversity in the flavors of beer far outweighed those in coffee.” The Trogner brothers love for coffee hasn’t been lost in their pursuit of brewing beer. John is an avid home roaster, roasting half-pound batches at a time. Nick Johnson, Troegs street team rep serving Eastern PA, New Jersey, and Delaware, said, “John is always roasting. He loves espresso. He even roasts in the office at the brewery.” John’s love for coffee is evident in the beers that Troegs brews. Their experimental “Scratch” series, specifically Scratch #15, was the basis of their widely popular Java Head stout, which was morphed from their retired oatmeal stout recipe. If you were lucky enough, you got your hands on Scratch #19, an imperial version weighing in at roughly 9% ABV. The coffee flavors you get from Java Head are provided by St. Thomas Roasters in Linglestown, PA. “The coffee we use is a locally roasted blend of espresso beans, and Kenyan coffee beans. The bold, bitter, citrusy flavors of the Kenyan coffee greatly compliment the beer,” John told me. The savory, bitter flavors of coffee combined with the many variations of serving it- from cappuccino, to espresso, to a latte macchiato, can be compared to brewing different styles of beer. From milk, sugar, cinnamon, to caramel- these can be compared to the different spices, hops, yeast, or fruit added to beer to give them more complex flavors. The possibilities for creativity are endless, and the ones that do it to our liking end up being our favorite coffee houses and breweries. Coincidentally enough, your new favorite coffee house might end up being your new favorite bottle shop as well. In the rejuvenated

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neighborhood of Newbold, home of the South Philadelphia Tap Room (SPTR), we now have Brew. Conveniently situated one block down on the corner diagonally opposite from the SPTR, John Longacre has placed the best of coffee and beer under one roof. John originally didn’t have much of an interest in coffee, telling me that he was happy with a cardboard cup filled with joe from the closest gas station. John, the owner of the aforementioned SPTR, said, “I was hearing that people in this neighborhood were starving for a coffee shop, and after giving it considerable thought, I realized that the people that frequented privately owned coffee shops were the same people seeking out craft beer. They are essentially the same consumer.” Through a mutual friend, local musician Denison Witmer, Longacre was introduced to Aaron Ultimo. At the time, Aaron was the Director of Quality for Murky Coffee in Washington, D.C., and John argues that Aaron is the premier coffee connoisseur on the east coast. “I approached Aaron with the concept, I had to convince him to move to Philadelphia,” John told me. “He has taught me so much about coffee. He has an amazing palate. He can taste a beer, and tell you every ingredient in it. The flavors of coffee are less distinct, so his palate is able to pick up the wide variety of subtle flavors in a beer.” Brew features individual hand-dripped coffees for their customers from some of the rarest and most unique beans from around the world. The take-out bottle selection will feature roughly 600 varieties available for individual or mix-six purchases. I say “will,” because they are currently tied up with the Pennsylvania Liquor Control Board finalizing the details of the license. If you know craft beer and live in Pennsylvania, you know how tough

I was hearing that people in this neighborhood were starving for a coffee shop, and after giving it considerable thought, I realized that the people that frequented privately owned coffee shops, were the same people seeking out craft beer.

Pennsylvania’s LCB is for bar owners, and getting new products to the market. Regardless, the combined effort of Longacre and Ultimo will result in a unique experience for their consumers, sharing what they have learned from each other and passing that education on to their consumers. They plan on featuring beer tastings and cuppings- the coffee equivalent to a beer tasting. For the holidays, Brew will offer gift baskets featuring coffee and beer. While the beer coolers remain dormant, hopefully to be filled after their hearing on December 11th, the coffee end of the business has been very successful, and exactly what the neighborhood of Newbold was looking for. “The rare and unique coffees we are offering have been a huge success,” said Longacre. “We are already considering a second location.” For the beer and coffee connoisseur, this one block utopia provides an excellent opportunity to enjoy a meal and some great beers at STPR, while having an extraordinary cup of coffee and dessert at Brew. You can finish off your evening by selecting from the take-out selection and enjoying a night cap at home. The suburb equivalent to this can be found in Lambertville, NJ, across the bridge from New Hope. In Lambertville, you can stop by Walker’s Liquor Store, pick up some great craft beers, and take them to Lilly’s on the Canal, possibly one of the best BYOB restaurants you have never heard about. From there, finish off your evening across the street at the Lambertville Trading Co., hands-down my favorite coffee shop. I frequently take the relaxing, scenic drive on River Road just to pick up my favorite, the Roca Mocha, which is excellent hot or iced. People are very particular about how they like their coffee; black, extra cream, no sugar, and every combination in between. The same goes for coffee beers- this one is too sweet, that one’s too bitter, and so on. I think that’s why there are so many varieties of coffee stouts and porters on the market. The brewer is partial to how he likes his coffee, and it reflects in his beer. I can’t think of a better city than Philadelphia for people who love beer and coffee. From our local breweries brewing with coffee, to coffee shops that sell beer, and the many craft beer offerings from across the states sending us awesome coffee-tinged brews, Philadelphia is an eclectic and flavorful city speckled with great beer bars and coffee houses. The real irony of it all is that the average beer drinker thought that the concept of Drew Carey’s Buzz Beer was a joke. “Who would ever combine beer and coffee? That’s so gross, it’s funny!” Well, it’s obvious to us beer lovers that truly enjoy the complex and robust flavors of coffee paired with high quality craft beers, that the joke has always been on them.

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By Alicia Eichelman | Photography By Adam Taylor

150 Years...

On the Biggest Little Street It’s a Sunday night in Center City, Philadelphia. McGillin’s Olde Ale House, one of the oldest operating taverns in the country is lined wall to wall with people. Two-top tables have now become eight-top tables, and standing room no longer exists. It’s approaching nine o’clock and its game four of the 2009 World Series; McGillin’s is bound to become increasingly crowded as the night progresses. The dimly lit bar casts shadows that bounce off of the walls that are adorned with a mix of signs both old and new; from Gimbels, the iconic American department store, to 2008 World Champion Philadelphia Phillies memorabilia.

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McGillin’s will be celebrating its 150th Anniversary this year on December 31, 2009 with the 150 Beers in 150 Years event.

Bar manager, Chris Mullins, Jr. looks around, eyes adjusting to the lack of light, and gazes at the patrons surrounding him. Not missing a beat, he weaves through the crowd, stopping only when greeting the regulars or to briefly chat with one of his servers. Mullins, Jr. knows that he has a special establishment on his hands, one rich in history that has grown with Philadelphia and through his family. He lives for the nights like these and takes nothing for granted.

The year is 1860; Abraham Lincoln has just been elected 16th President of the United States, the Philadelphia Phillies are about twenty-three years away from becoming a franchise and City Hall, the epicenter of our city has not even come to fruition. However, in a little alley not far from where City Hall would eventually stand, a Philadelphia institution was opened. “The Bell in Hand” as it was originally called, officially opened its doors for business in 1860. Established

“It’s so rare to be able to come to a place that people have been going to for a 150 years and still have a quality experience. We definitely do not ever take anything we do for granted.” “It’s so rare to be able to come to a place that people have been going to for a 150 years and still have a quality experience. We definitely do not ever take anything we do for granted,” he explains. “In fact it probably puts more pressure on us because we want to make sure that though people will still want to come visit because we are 150 years old, they are still going to see interesting and unique cocktails and we are still going to make upgrades to this room, we’re never going to sit back and let our age, or reputation carry us.”

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by William “Pa” McGillin and Catherine “Ma” McGillin, McGillin’s Olde Ale House on Drury Lane in the heart of Philadelphia would prove to be a timely addition to the city of Brotherly Love. Initially a small row home, McGillin’s grew to encompass three buildings, including an oyster house, and would eventually find itself to not only be a stomping ground for laborers and millionaires alike who we’re looking for a place unwind and enjoy a pint, but also to Ma and Pa’s thirteen children, who we’re all raised in the upstairs area of the building

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which functioned as the McGillin’s home. Pa McGillin’s life was dedicated to his ale house which provided a peaceful, laid-back atmosphere for the most dignitary of politicians to Civil War soldiers who were perhaps enjoying their last beer before battle. A stickler for traditional and simplistic things, he turned down many offers to spruce up the existing interior and façade of his beloved building. One thing he took pride in almost as much as his quality beers which he aged in the cellar were his floors. He would never replace them; instead continue to layer new floor after new floor on top of each other. On August 31, 1901, while cleaning these beloved floors, William McGillin passed away. This was not an insignificant moment in Philadelphia history as Pa McGillin had created an establishment that served beers beyond it’s time to a large range of characters. He had created a space that brought all walks of life together in the city. However, his death ushered in a new era of McGillin’s where it proved its sustainability through innovation as it would time and time again. After Pa McGillin’s death, Ma McGillin took over the ale house which at this time was famous throughout the city. Ma McGillin herself was no stranger to fame. “On her birthday, every November, she would hand out Carnations to every customer and would be serenaded down the street,

happy birthday, by crowds of people each year,” explains Mullins, Jr. Once she took over the bar, she made all of the renovations that were previously ignored by Pa McGillin. This includes the facade and arch ways that currently frame the McGillin’s building. Ma McGillin took it upon herself to transform McGillin’s Olde Ale House with the times. When Prohibition hit in 1920, Ma symbolically locked the front doors of McGillin’s and vowed to not re-open them until the Prohibition had ended. During this time McGillin’s remained open and began to function as a restaurant while potentially, though unproven, also operate as a speakeasy. In 1937, at the age of 90, Ma McGillin passed away, leaving the city of Philadelphia reeling in her absence. “She was very much loved, when she died, that was a very big deal for the city,” says Mullins, Jr. This left the ale house in the hands of the youngest McGillin, Mercedes. Mercedes eventually sold McGillin’s to bartenders and brothers, Henry Spaniak and Joe Szczepaniak in 1958. In keeping with the family tradition that has become so deeply rooted and such an integral part of McGillin’s history, Spaniak’s daughter Mary-Ellen Mullins and his son-inlaw Chris Mullins, Sr. became owners of this landmark in 1993, with Mullins, Jr. and his aunt, Mary Ellen’s sister, Kate Newcomer, serving as bar managers. McGillin’s deep rooted connection to Philadelphia runs deeper than the history, right through its tap lines. There you will find one of the most extensive arrays of local craft beers. Always following the theme of innovation and changing before the times, long before it became so widely popular,

Top Left: The downstairs bar area of McGillin’s where you can enjoy a pint of their 1860 IPA. Left: Ma & Pa McGillin with the family they raised upstairs, including one grandchild.

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Chris Mullins was one of the first to begin serving microbeers. “It was a way for me to differentiate my product. I thought it added a unique aspect to the business,” he says. “My dad really was one of the first pioneers of offering local craft beers. He really tried

point out. To kick off their 150th Anniversary celebration, they took their love of craft brews one step further and commissioned Stoudt’s Brewing Company to make them an unfiltered IPA, just as it would have

“We are very committed to local craft brews...We have our feet in both sides of the beer debate. We’re not beer snobs though.” to support the local breweries and help them by putting it on tap, and we do that today. When we hear a new guy is coming into the market, we always try to support them as best we can and help keeping them going,” Mullins, Jr. explains. “We are very committed to local craft brews,” Mullins elaborates. “We have our feet in both sides of the beer debate. We’re not beer snobs though,” he is quick to

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been when McGillin’s first opened. McGillin’s 1860 IPA is now available exclusively on tap at McGillin’s and in limited bottle quantity around the city. On January 1st, 2010, the famous New Year’s ball will drop and “Auld Lang Syne” will be heard throughout the county, but on the biggest little street between Chestnut and Sansom Street in Philadelphia, a new milestone will be reached, McGillin’s will

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Above: McGillin’s has a large selection of local craft beers, and claims to be one of the pioneers that brought craft beer into the Philly beer scene. McGillin’s prides itself in supporting local breweries. be celebrating its 150th anniversary, no small feat in this day and age. In McGillin’s time there have been twenty-six Presidents, Prohibition started and ended, and the city skyline has grown to greater heights, but McGillin’s Olde Ale House has withstood the test of time. The Mullin’s family will be able to be satisfied in knowing that they have had a hand in establishing what is and will undoubtedly remain one of the most important landmarks in the history of this city. So, cheers to 150 more years of The Bell in Hand and McGillin’s Olde Ale House; long may it ring!

Michelob.com

ÂŠ2008 Michelob Brewing Co. MichelobÂŽ Family of Beers, St. Louis, MO 39 december/january 2009/2010

Bar & Restaurant Review 40

Cork Why a GPS is a good investment. By John Galster

Normally, I don’t make it a top priority to venture over the other side of the Ben Franklin Bridge. My trip to Cork, in Westmont, NJ, was one of the exceptions. I realized about fifteen minutes after I was supposed to meet Mat there why I don’t; New Jersey roads are confusing! So, after receiving some updated directions via phone, I safely made it to Cork with everything but my sanity intact. The moral of the story here is not to trust Google Maps. Or maybe that if you need your sanity restored, Cork is the place to go. By the way, Mat made it there in 10 minutes with no wrong turns. Go figure. I wasn’t exactly sure what to expect when I got to Cork. I’m the kind of guy who never looks at the menu on a restaurant’s website because I like to be surprised and I will enjoy pretty much anything. The first thing I thought when I heard the name Cork on a beer joint was “Irish.” I was pretty wrong. Turns out that Cork is a casual wine and beer restaurant with a focus on Belgian styles. Oh, I get it now, as in the cork in the bottle. Mat and I enjoyed a good variety of beer from Unibroue Maudite to La Chouffe McChouffe to Boulder Beer’s Hazed and Infused. This trip out also worked a little differently than the ones I’m used to because we were expected. Owner Kevin Meeker introduced us to the pride of the restaurant, Chef Sae An. We ordered a few of the recommended items like the Korean Tacos, Sae’s Poke Flatbread, and the Pan

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Seared Day Boat Scallops. All were amazing. The tacos come individually which was probably a good thing as I could have filled up on them alone. Sae’s flatbread came with rare tuna, cucumbers, seaweed, sauce, and a few more ingredients; there was so much amazing flavor going around on this thing we were upset when it was gone. The scallops were cooked to perfection with a small side of noodles and a sauce that brought the whole dish together. This probably would have been the early end of a great meal but we were not allowed to stop there. They wouldn’t let us leave without trying a few more of their dishes. Next came the Salt & Pepper Calamari. This dish was fried with large pieces of battered sweet pepper intermixed with the calamari and both were seasoned to perfection with sea salt. All served with honey vinegar. Next came the Peking Duck Flatbread. While we did like the first flatbread a bit better, this was also excellent. Last, we were treated to fresh lamb pappardelle. This was my first experience with such a dish and it was delicious. Noodles covered in a delicious lamb meat sauce, this was a bit different than the other dishes that we had to this point, but not unwelcomed. Now normally, I avoid dessert at all costs - I’ve already got one vice - but one in particular caught our attentionhoney jalapeño crème brulée. Mat and I each ordered one and it was great. Very sweet with a strong pepper flavor and just a bit of spiciness. This dessert just perfectly topped off all the deliciousness we enjoyed. The food, hospitality, and good beer at Cork make it an easy recommendation for anyone with a car. Just make sure you have good directions. Cork is located at 90 Haddon Avenue in Westmont, NJ. Call 856-833-9800 or visit www.corknj.com

Enjoyable dining and Great American Beer Fest winning beer. By John Galster

As it turned out, I decided to have a quick dinner at the McKenzie Brew House in Malvern on Karaoke Night. I could have known if I had just checked their website before I left - there is a calendar of nightly events or music posted there. There are actually two McKenzie locations with the other being in Chadds Ford, Delaware County. As I ordered my Charlie’s Bitter, a sweet tasting ale from their seasonal and limited brew selections menu, my girlfriend made a comment to the waitress about the music from the bar sounding a little strange. It was then that we learned it was because of the “interesting” singing. We started out our meal with the Smoked BBQ Chicken Quesadillas and the Asian Lettuce Wraps. The BBQ ‘dillas were amazing - the chicken is so moist and tender it almost tastes like a pulled chicken BBQ sandwich in quesadilla form. With the lettuce wraps, I broke one of my oldest dining rules. I have always vowed that I would never order something in a restaurant that I had to put together myself. They turned out to be worth it, something I would definitely order again. The menu is certainly varied enough to provide something for everyone and I was happy to see that there was a large section dedicated to entree sized

salads. The two of us split the Grilled BBQ Meatloaf and the Steak, Gorgonzola, and Belgian Endive Salad over the sounds of a Dave Matthews’ song being butchered. Both meals were enjoyable with the slight advantage going to the meatloaf - it tastes just like Mom’s. The steak on the salad was not the little pre-chopped bits you might find in other restaurants; it was cooked to order and sliced fine across the top. I had another beer while we ate, but this time I had the Black Lab Stout which was very smooth with just the right hint of chocolate flavor. In the end, I think we actually enjoyed the off-key singing, the service was excellent and I only regret that we didn’t have time to check out the Underground Pub - a downstairs bar complete with pool and foosball tables. I only have one complaint to lodge against the McKenzie and that is that my beer was served ice cold! I suppose when your only complaint is that your beer is too cold, that is a good thing. I would recommend this restaurant to anyone looking for a fun dinner. McKenzie Brew House is located at 240 Lancaster Avenue in Malvern, PA. Call 610-296-2222 or visit www.mckenziebrewhouse.com

Bar & Restaurant Review

McKenzie Brew House in Malvern

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The Tasting Room How Philly Beer Scene Reviews Beer

This month, we decided to take the Tasting Room to one of the classic Philadelphia bars: the South Philadelphia Tap Room (SPTR).

Every issue the four founders of Philly Beer Scene, Scott, Neil, Mat and John get together with a notable guest for a small, private, tasting session called the “The Tasting Room.” Approximately a dozen beers are chosen that are new, seasonal or just interesting.

Located on Mifflin St. between 15th and 16th, SPTR is home to one of the best beer selections in the city and an outstanding food menu. SPTR is also one of the very few homes to limited one-off beers from Founders Brewery, which made a big hit in this Tasting Room. It should also be noted that Brew from a “Brewtiful Thing” (page 30) is located directly across the street.

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

Our notable guest

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

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Local Sly Fox rep and beer connoisseur, Suzanne Woods, was our choice for this month’s guest reviewer. Suzanne has been huge in the local beer scene for years now, and has shown great beer knowledge in winning this years mystery beer contest at Memphis Tap Room. She is also at the forefront of the local women’s beer movement and is the founder of In Pursuit of Ale (IPA), a local all-female beer club.

Victory Yakima Twilight

Flying Fish Exit 1

Made as a seasonal replacement to Hop Wallop

“Exit 1, an “export style” stout brewed with oysters,

which is now available year round. Dark malts and

celebrates this tasty combination. The creamy flavor

juicy hop aroma give this brew a complex satisfying

of English chocolate and roasted malts harmonizes

taste with a “warming edge.” Enjoy it for the hops!

with minerals from the oyster shells. Irish ale yeast

ABV: 8.7%

adds a bit of fruitiness and a dry crispness. This rich

Suz

One for those that like their palates assaulted. Would have liked to see more of a caramel malt profile.

Mat

Finishes a little milder than I would have liked, but another solid offering from Victory.

Scott

Very piney scent with a hoppy tone.

John

Nice and hoppy with a nutty malt flavor.

Neil

A little over-hopped and sticky. Would have liked a little more malt balance.

stout is perfect for cool weather” ABV: 7.5% Suz

I’ve now had this in 3 different versions and none have disappointed. Dry as hell, as delicious as heaven.

Mat

A great addition to a phenomenal series. Dry and roasty goodness.

Scott

Light, foamy mouthfeel. Light sweetness up front, spicy/ smoky finish. Not bad, but least favorite of the series.

John

Burnt aroma right off the bat. Light bodied, well balanced. Sweet and dark manages to be thin and still taste creamy.

Neil

Great mouthfeel. Not smooth, which isn’t bad. Great roastiness.

Yards Poor Richard’s Tavern Spruce Brewed in honor of Ben Franklin’s 300th birthday. As homage to his love of ales,Yards recreated Franklin’s original recipe which called for spruce essence and molasses, since barley and hops were not readily available at the time. The outcome became one of three in the Yards series “Ales of the Revolution.” ABV: 5%

Weyerbacher Quad Weyerbacher QUAD was the first quadrupel style beer to be commercially brewed and bottled in the United States. Massively big and delicious, QUAD is an elegant and dark ale. Rich with complexity and flavor, it is recommended to age for at least 12 months. ABV: 11.8%

Suz

The spruce seems subdued from earlier versions. It’s an ideal holiday beer for the season.

Mat

Much less of a piney taste than in the past, but the mellowing has really helped to make this very approachable

Mat

Banana’s dominant in the aroma and taste. Really smooth and easy to drink.

Scott

Very metallic aroma, but has a nice spiced sweetness. Easy drinker despite being a little over carbonated.

Scott

Super banana nose and banana throughout. Perfect sweetness in the finish. Alcohol at 12% well masked.

John

Good sweet aroma, almost spicy, a bit too plain for me but not bad.

John

Smells like a fruit snack.

Nice sweetness. Makes for a great introductory craft beer for the holidays.

Neil

A lot of banana, very sweet and smooth.

Neil

Suz

In Weyerbacher style it’s an “explosion” of flavor. A banana blew up in a rum barrel but it’s not necessarily a bad thing.

Great Lakes Edmund Fitzgerald Boaks Two Blind Monks Named after the ship that frequently docked in Cleveland and sunk in Lake Superior on November

Two blind monks is one of the flagship beers from a

10, 1975 with many Northeast Ohioans on board. It is

very small craft brewery in Pompton Lakes, NJ. It’s a

a traditional porter with a complex, roasty aroma and

belgian dubbel, a style that originated in the monastaries

a bittersweet, chocolate-coffee taste along with a bold

in the Middle Ages. This beer is rich, malty and

hop presence. ABV: 5.8%

raisiny with a touch of caramel flavor. ABV: 7%

Suz

My favorite offering from one of the newest breweries in the region.

Suz

Mat

Really great, traditional porter. Probably the best of the Great Lakes flagship beers.

A nice beer from New Jersey brewing but not what I look for in a dubbel.

Mat

Worth a try, nothing really special though.

Scott

Great porter with mild hope aroma with a toasty, caramel malty taste and a slight hop finish.

Scott

John

Sweet and caramely without a lot of hop flavor. Solid all around and very drinkable.

Nose consists of malt, caramel and hop and has a thin body with a tart lingering finish. Not what I would expect.

John

Some interesting tropical fruit flavors.

Great nutty taste with light coffee notes and a sweet nose.

Neil

A nice Belgian style. Sweet and filmy.

Neil

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Nøgne Ø Dugges Sahti

Redhook Treblehook

“A cooperation between Norewgian brewery

An American barley wine. Considered both smooth

Nøgne Ø and Swedish brewery Dugges, this is their

and complex, this partially aged, hopped brew consists

interpretation of the traditional Finnish style. Brewed

of aromatic malt and spicy hop notes. Treblehook

with malt, hops, rye, wheat, sea wormwood, juniper

is brewed by hand with subtle caramel, toffee and

twigs, honey and yeast from Belgium, Germany and

chocolate notes. ABV: 10.1%

Britain.” ABV: 11% Suz

The slimmer sister of the barley wine. The booze bath has been drawn, but kinda want the heavier sis- more body.

Mat

Not a very complex barley wine but easy drinking and all around nice.

Suz

I love it. But I love honey. Not to be compared with Dogfish Head. This is its own animal. A mead lover’s beer.

Mat

Not at all what I expected. Very tart on the nose but tastes more malty sweet. Great honey after taste.

Scott

At 10% you can smell the heat. Kinda sour finish on this one, but not a barley wine fan in general.

Scott

Being unfiltered, it didn’t have the Juniper flavor I was expecting. Very sweet honey finish.

John

Really mellow for a barley wine. Pretty good. A little too simple though.

John

Smells very sweet, very spicy, warm and malty. Lots of honey.

Neil

Very fruity and not the most overwhelming of barley wines which is nice.

Neil

Nothing like Dogfish Head. It has a lot of Belgian characteristics and heavy honey and juniper berry finish.

Southampton Double White Bavarian Barbarian Steel Driving Stout

This beer is particularly stronger than the classic Belgian white ale style. Brewed by Phil Markowski to

“A roasty, dark oatmeal stout with hints of dark choco-

honor the original Belgian white ale style, but with

late supported by a toasty caramel. This smooth, quaf-

a little more of everything including; orange and

fable stout is a perfect match for the onset of chilly air,

citrusy fruitiness, a slightly fuller body, more alcohol

warm fall aromas, and college football.” ABV: 6%

and a more satisfying finish. More intense than the old style, but every bit as refreshing. ABV: 6.6%

Suz

Burnt sugar and bitter chocolate. I like it--but- I couldn’t pronounce the brewery name after one.

Suz

Very clean and refreshing with great yeast and banana qualities.

Mat

I love big roasty stouts. This one is a staple kind of beer anyone can drink if they’re just getting into darker beers.

Mat

A good, drinkable beer. I could drink a lot more of these.

Scott

Very well balanced. Notes of oatmeal, chocolate, roasted malts all come through dramatically. The aroma is awesome.

Scott

Mild banana flavor with a very clean finish. Very drinkable.

John

The perfect beer for a barbarian. I like it.

John

Very sweet and light. One of my more appreciated white beers.

Neil

An extremely solid stout. There’s great body and texture and has an overall big feel.

Neil

A great white ale. Banana and yeasty.

Ithaca Excelsior! Old Habit A Robust American Ale brewed with four different rye malts, fresh centennial and crystal hops and our proprietary ale yeast. It is partly fermented in Tennessee rye whiskey barrels, then carefully blended. ABV: 9%

Founders Porter Silky-smooth with a tan creamy head. The strong chocolate and caramel malt presence is evident throughout. The abundance of hops gives this porter the full flavor you are looking for. ABV: 6.5% Suz

One of Grand Rapids greatest treasures. Roasty, toasty motor oil that I’d like to have all winter long.

Suz

Wouldn’t want to kick this habit. I’d rather have it kick me. Another contemplative treat from Jeff O’Neil.

Mat

A lot going on with the initial sweetness, the tart sour finish and the whiskey barrel aging throughout.

Awesome roastiness. Not often am I this impressed by a generic style.

Scott

Coppery scent with a sweet upfront taste that opens up to an orange zest bitterness the more you drink.

Exactly what a porter should be: toasty with a slight burnt molasses flavor and a clean, sweet finish.

John

For a “plain” beer, this is as good as it gets.

John

If it is trying to be a barley wine, it’s not too bad considering it taste like licking used pennies.

Neil

Very, very roasty, coffee notes, nice texture.

Neil

Great sweetness and wood notes. Very earthy. Great for a whiskey brew.

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Sly Fox Christmas ’09

The Final Picks After some long discussion and debate over the fifteen craft beers that

A malty, full-bodied red ale made with traditional

were sampled, our panel and Suzanne Woods are ready to reveal each of

mulling spices: ginger, clove, all spice, cinnamon &

their favorite picks for December and January.

nutmeg. ABV: 6.5% Suz

A bit boozy on the nose, but I’m impressed and kinda wanting a ginger crème brulee.

Mat

Despite being young, still has a great flavor.

Scott

A lot of caramel and malt in the nose. Surprisingly mild spice considering the ingredients. Definitely one to age.

John

Very sweet, lots of ginger. Even though it will mellow out, I would enjoy it just as it is.

Neil

Really sweet, great Christmas beer despite being reviewed a few weeks too early. Aging would do wonders.

Stone Smoke Porter “Stone Smoked Porter is dark, rich and complicated. A porter is substantially darker than a pale ale, but not as black or opaque as a stout. Our Smoked porter has a captivatingly deep mahogany color, complimented by silky dark tan head. Rich, full bodied and robust.

Suzanne Woods Final Pick: I’m 75% Irish. When making a choice between 15 beers, the one aged in wet whiskey barrels is almost always going to win.

Smooth, with chocolate and coffee-like flavors balanced by the subtle “smoky” character of just the right amount of peat-smoked specialty malt.” ABV: 5.9% Suz

Find a good burger, possibly with bacon and all will be right in your world.

Mat

Not nearly as smoky as expected, but is a good easy drinking porter.

Scott

Rich, full porter with a mild smoky aroma, has a perfectly balanced sweetness.

John

Disappointing. The smoke is nearly absent. Otherwise a good porter.

Neil

Great smoked scent- not as smoky as expected. Very solid and good intro to smoked beer.

Sierra Nevada Estate

Mat’s Final Pick: Founders Porter: Another example of why they are one of the greatest breweries out there. Never been let down by any of their brews and this is a top notch year round beer.

Scott’s Final Pick: Ithaca Old Habit: Great heat on this beer for a chilly winter. Well balanced with spice characteristics, sweetness and a hint of orange zest bitterness. Really enjoyable and more depth is present as it warms.

This American IPA is one of the world’s only estatemade beers, brewed with 100% all-natural, hops and barley grown on-site at the Sierra Nevada brewery in Chico, CA. ABV: 6.7% Suz

A fine offering from Sierra Nevada. It’s clean for those that want to take a step up from that lovely green label.

Mat

Strange initial sweetness and odd aroma of a bad old women’s perfume.

Scott

Surprising honeysuckle sweetness up front, finishes with the signature Chico hops Sierra is known for. Solid.

John

Sweet and hoppy bitter. The sweetness really makes the beer better than just a simple ordinary IPA.

Very light, refreshing, with floral notes. I expected big bold hops but it’s very approachable.

Neil

John’s Final Pick: Founders Porter: I think this is just a great beer that I could drink all the time. Usually my picks are extreme beers, but this one stands out among the “standard” beers.

Neil’s Final Pick: Sly Fox Christmas ’09: I love the heavy holiday spicing. This year’s is exceptional.

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