Philly Beer Scene April/May 2012

april/may 2012 1

™

Issue 18 | aprIl/may 2012 | www.phIllybeerscene.com

Bacon Cookies l Smoked pork Beer l Chicha in peru Free! Take one

+Contract BrewingIs IT really

ThaT bad?

15 Years of BrewingIron hIll’s

QuIndecennIal annIversary

FOOD +BeerA Guide to Cooking with Beer

phillyBeerSCene.Com april/may 20122

april/may 2012 3


Contents April/May 2012

52featureS44Iron HIll Celebrates 15 Years15 years, 9 brewpubs and growing;

a look at Iron Hill’s success.

52CulInarY brews Chef Robert Leggett of Rembrandt’s provides delicious cooking with beer

recipes and techniques.

60ContraCt brewIngAlready formed an opinion? Learn

more about beer’s “taboo” topic.

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SeCtionSon tHe sCeneBeer events in Philly’s beer scene.

tHe VarIetY PaCkMat Falco, Joe Gunn, andrew loder, Brittanie Sterner, two GuyS on Beer, Scott willey & Suzanne woodS

woman on tHe sCeneWomen’s Beer ClubsBy carolyn SMaGalSki

Fun wItH beerThe Jockey Box

Homebrewer’s CornerBelgo-Indian Ale

HoP CultureHopunion Blends

By JoSeph Bair

tunes & brewsBartenders with Rhythm By G. w. Miller iii

taPPIng Into teCHnologYBeer Apps…continued By zeke diaz

dIsCoVerIng CraFt beerFirst Craft Beer MemoriesBy Matt cicaleSe

brewmastersThe Boys of Philly Brewing Co.By Stephen hawk

beer traVelSeeking Chicha in Peru By kevin MarGitich & douGlaS reeSer

not beerCookie ConfidentialBy Mat Falco

le FromageVictory Helios & Birchrun Hills’ Fat Cat

By paul lawler

From tHe Cellar’08 & ’12 Stone Arrogant Bastard By phillip pittore iii

beer lawLiquor Code & LegalitiesBy Senator chuck Mcilhinney

bar & restaurant reVIewsUnique beer destinations for a pint and a meal in and out of the city. By Mat Falco

tHe tastIng room12 Beers reviewed by our panel with special guest: Chefs Jen Carroll & Jeremy Nolen

dIreCtorYFind craft beer near you!

beer eVentsLocal happenings in the Philly beer scene.

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april/may 2012 5

great food

great beer• 20 drafts

outside dining

est.1978Take Out 6 Packs & Growlers

3rd & South Street • Phone: 215-592-1390

April 19th: Lost & Founders,

featuring some of the best from

Lost Abbey & Founders.

May 3rd: Cooking with Gart Beer

Dinner/Pairing. 5 courses,

check website for full menu.

Happy Hour from 5-7

Quizzo: Wednesday @ 7:00

Best Beer Selection on South Street

$5 Flight With Coupon Limit 1 Per Visit


Mat >> [email protected] Favorite Beer: Round Guys Berliner Weisse. About time we can get a reasonably priced case of berliner to stock the fridge with!How are Your Goals for 2012 Going? Feel like I’ve spent more time in the ‘burbs than the city the past couple months. Getting pretty tired of driving around but I have visited some great bars.

Thoughts on the New Local Breweries: Loving Forest & Main. Their cask beers are exceptional. Had a great berliner-weisse from Round Guys and the Citra Pale Ale from Free Will was really nice. 2012 is looking like it’s going to become the year of the local beer!What You’re Looking Forward To: Heading out to CBC for the first time this year. Excited to finally see what the California beer scene is like and how it compares. (It obviously will be inferior to ours.) Parting Words for Neil: Couldn’t have done it without you, buddy. It’s been fun!One Last Thing Readers Should Know: I really hate making up these questions!

Neil >> [email protected] Favorite Beer: I got my fair share of Nugget Nectar, for sure.How are Your Goals for 2012 Going? Let’s just say I’m keeping busy.Thoughts on the New Local Breweries: I’m excited and want to see more!What You’re Looking Forward To: I’m sick of the cold. I’m ready to drink a beer on my deck on a nice warm day.

Parting Words for Mat: Mat, I am sincerely proud and happy to have you as my business partner and I know you’ll continue to maintain the integrity of this magazine we created.One Last Thing Readers Should Know: The names to the right are the people that support us and make this magazine successful. We couldn’t do it without them and we’re both incredibly grateful. I especially have to thank Alicia, our editor, who continuously puts up with our B.S. and keeps us in line.

meet tHe Founders

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is a BrewStudio Marketing & Advertising Publication. Copyright © 2012 BrewStudio Marketing & Advertising, LLC. Philly Beer Scene is published bi-monthly by BrewStudio Marketing & Advertising, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 Phone: 215-478-6586

For subscription inquiries please visit us on the web at www.phillybeerscene.com

founderS

Mat Falco & Neil Harner

art direCtor

Melissa Cherepanya

exeCutive editor

Alicia Eichelman

direCtor of photography

Gina Aquaro

ContriButing editorS

Joseph Bair, Johnny Bilotta, Luke Bowen, Matt Cicalese, Zeke Diaz, Joe Gunn,

Stephen Hawk, Paul Lawler, Chef Robert Leggett, Kevin Margitich,

Dave Martorana, Senator Chuck McIlhinney, Fran McLaughlin, G.W. Miller III,

Phillip Pittore III, Sarah Puleo, Douglas Reeser, Carolyn Smagalski,

Brittanie Sterner, Scott Willey & Suzanne Woods

ContriButing artiSt

Andrew Loder

ContriButing photographerS

Alison Dunlap & Artistic Imagery Inc.

WeB deSigner

Amanda Mitchell

graphiC deSignerS

Sarah Coale & Nick Less

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

april/may 2012 7

Letter from the Founder

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

businesses and priorities outside the publication. This issue, marking the fulfillment of three years of Philly Beer

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

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

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

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

Cheers,Neil HarnerFounder, Philly Beer Scene


On the Scene

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Candid Photos from the World of Craft Beer

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

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

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

5. A full house of beer lovers looking for change at the Yards’ Tasting Room for our Beer Laws Forum with Lew Bryson and Senator Chuck McIlhinney. 6. Mike Gretz Jr. pouring a mystery beer for guests at the German Bierfest.

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

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april/may 2012 9


The Variety Pack

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

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

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

rare FInd:

The AlchemisT heAdy Topper16 oz. cans of this double IPA are released every Monday and are always sold out before week’s end. There is no draft outside of the brewery tasting room in Vermont and the beer, aside from very limited occasions, doesn’t leave the state.

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

In the introduction, Koch notes a favorite quote he once heard, “Buy a man a beer, waste an hour. Teach a man to brew, waste a lifetime.” He goes on to say that you shouldn’t consid-ering brewing a waste, but rather a pursuit of a lifelong hobby

that is rich in rewards, one of which being the fraternal camaraderie shared within the brewing community. This mindset is echoed chapter after chapter in the book’s interview-style, to the point that your feel you are sharing a pint with some of the craft beer industry’s greatest and most creative minds–leaving you with the warm feeling that you, the homebrewer, has been accepted into the worldwide craft beer fraternity and entrusted with its secrets.

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

april/may 2012 11

The Variety Pack

Sly FoxA can of corporate craft By Brittanie Sterner

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

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

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

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

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

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

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

So THAt’s your

official first attempt

at homebrewing, huh?Yeah, I call

it steve.

D-LITE By Andrew Loder

www.loderdesign.com


The Variety Pack

Let me give you a quick timeline of the history of Pliny the Younger. Born in 61 AD. In 79 AD, he watched Mt. Vesuvius erupt and kill his uncle, Pliny the Elder. Around the year 112, he died. In the year 2009, he became the biggest pain in the ass in the world.

I assume if you pick up a mag like this, you know about Pliny the Younger the beer. This triple IPA has become the local beer industry’s Mt. Vesuvius. That’s probably a little extreme, considering the beer hasn’t killed 10,000 people or anything, but I’m pretty sure it’s gotten a couple guys fired. I think that’s what happened to my friend Steve.

It’s an all-timer with beer nerds and is a popular “stuck on a deserted island with one beer” beers. But without the fun of bragging about it to your fellow nerds, I’m sure it would lose some of its magnificence. For the record, my “deserted island beer” would be the one that would work as the best sun block. I’m thinking Belgian Quad.

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

I on BeerWorst beer ever. By Joe Gunn

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

Pliny is great and all, but I think it might be the only product in the world that is a nightmare to deal with for every single person involved in it. Everyone in the chain of distribution, from the adorable owners

of the company, who have great senses of humor, down to the actual person that drinks it, feels it. Plus, it’s expensive as hell to make, so nobody makes any money off of it, and if you overcharge for it, you’re an asshole, unless of course that money is going towards charities like the ones that fight lemons or whatever.

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

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

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

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

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april/may 2012 13

The Variety Pack

Ask Two Guys On BeerHave a question about craft beer you need an answer to? E-mail [email protected] to get your questions answered. To learn more about Two Guys On Beer, visit www.twoguysonbeer.com.

How do you choose a good beer to cook with?-Mia M., Philadelphia, PA

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

I also like to use true lambics in the process of cooking clams, mussels and scallops. Using a really good Gueuze to deglaze pans after cooking seafood then reducing it to produce the base of some fantastic sauces can make you look like you deserve a spot on Top Chef.

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

You guys brew beer as well. What have you done lately?-Michael M., Philadelphia, PA

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

Bully PulpitNo, this isn’t an “answer,” but a plea for support. Our good friends across the

river in NJ - think Flying Fish, Cricket Hill, Triumph, etc. – have been handcuffed by New Jersey’s aging laws. For instance, microbreweries can’t sell their beer to restaurants, can’t have normal tasting rooms (4 2oz. pours for tours, that’s it) and can’t serve their beer at events like BeerCamp. Oddly, microbreweries from outside the state of New Jersey can, because of a loophole in the law. The point? Sure you’ve seen Flying Fish at events, but have you ever seen them at an event in New Jersey? Didn’t think so. So throw whatever support you have behind NJ Senate Bill S641 and Assembly Bill A1277 that aim to fix these totally unnecessary laws for our neighbors in NJ. After all, they provide an awful lot of beer to PA.

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The Variety Pack

Philly Beer Scene: Prior to your days running the Beer Yard, what were your plans for life?Matt Guyer: To be honest, I was a bit lost and looking for something to hit me. I had quit my job in May of ‘97, an office job, and had taken the summer off. I was thinking about moving out west with a friend, but then I started to talk to the guy who owned the beer store where I bought one, two, maybe hundreds of cases and he mentioned that he was looking to sell. Well, one thing led to another and…

PBS: What made you decide to get into the beer industry and when did you take-over the Beer Yard?Matt: I had always enjoyed retail growing up, but at an early time decided that if I was going to do it, I would have to be the owner. I was not always thrilled with the way people I had worked for treated the customers. I started working in August of 1997, and was able to get the money aspect figured out, and then the business was transferred to me in June of 1998.

PBS: Since taking over the Beer Yard, despite the small size, you have turned it into one of THE beer destinations in the region. What is it that makes the Beer Yard so special?Matt: As Steve from Global Beer Network would say, it is PASSION! I do have a beer passion as well as the guys that work with me. Other than passion, I think what has made the Beer Yard special has developed over the years. At first, it was the fact that we would track down a request for customers. I was always surprised that years ago, no stores would make an effort to find a case for customers. Then as our knowledge grew, it became that we would recommend some great beers that were off the beaten path. Now I think it is a little bit of everything. Oh, and good looks help too. That’s for you Laurie, Kelly, Joy and Sam. Not you, DF Sam.

PBS: How do you manage to cram so much beer into such a small place?Matt: Big stacks. We stack ‘em high. That’s how we stay in good shape here; always moving beer. We also get multiple deliveries every week from most of our wholesalers.

PBS: Outside of selling cases upon cases of beer and harassing Andy at Teresa’s, what do you enjoy doing?Matt: I also harass Gary, Melissa and Brian at Craft Ale House, spend time with my German Shepards Otto and Zoey, and my better half is afraid that I am having an affair with my Mighty Mac Chipper. I like to garden with native plants, a bit of biking, hiking and some days just going for a drive. PA is such a great state to go for a random drive.

PBS: Over the years you’ve gotten a few chances to travel the country and world in search of beer; what has been your favorite/most memorable experience?Matt: Is it bad to say too many? Next time you see me out, buy me a beer and I’ll tell ya? This could be a regular column in Beer Scene.

PBS: What is your go to beer?Matt: At a bar? Normally a good IPA/Pale Ale on draft. At home, Union Jack or Racer 5. But the first four months of the year, I devote myself to Double Trouble.

PBS: What would we find stocked up if we opened your fridge?Matt: Tough question, we have a very big fridge. A lot of IPAs: Racer 5, Union Jack, Hop Notch, Yards, Double Trouble, Double Jack, Storm King. And now that the warm weather is here, Allagash White, Sly Fox Saison VOS and Pilsners; could we ask for a better place to have Pilsners than Philly? Prima, Pikeland, Sunshine and Stoudt’s. But, the fridge is just the start. Do you want to see my beer cellar?

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

april/may 2012 15

The Variety Pack

Beer and FoodA basic guide to bringing them together.

Beer FOOd

Kölsh, Pilsners, laGers and other liGht bodied, clean, crisP beers

Pale ales

iPas

iMPerial iPas

aMbers and other Malty beers

scotch ales

barley Wines and iMPerial stouts

Porters and stouts

hefeWeizens and other Wheat beers

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

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

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

More assertive so you’re going to want even more flavorful dishes. Smoky barbeque and lamb are great, as are very rich desserts.

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

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

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

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

Traditional German wursts and lighter dishes like salads. Great beers to take to the Japanese byo to pair with some raw fish. Goat cheeses pair wonderfully. A wheat does wonders alongside a pot of mussels.

GreAt food

deServeS GreAt Beeryou reAlly cAN’t hAve

oNe without the other.

thiS chArt provideS A

BASic StArt to pAiriNG

your meAlS. with eNdleSS

optioNS oN BeerS, Some

of it mAy JuSt tAke A

little experimeNtAtioN.

162 Haddon Ave Haddon Twp, NJ 08108

856-858-6000

Hours Tuesday - Saturday 11am - 7pm

Sunday 11am - 5pm

A brew on premises home brewing shop that

offers brew lessons

10 rotating tapsfeaturing locals & seasonals!80+ Bottles & CansFree-Wi-Fi | Smoking Bar

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Art Openings on the First Friday of Every Month

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9th Street Italian Market Fest: May 19th & 20thPhilly Beer Week: June 1st - 10th

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Monday- Free Pool (open-close)Tuesday-Karaoke (9:00-2:00)

Wednesday-Quizzo (7:30-9:00)

*Proud member of the 9th St. Business Assoc.


The Variety Pack

Canned at LastThe cider revolution finally joins the can revolution.By Mat Falco

With the likes of Revolution and Desioto Ciders already making their way around the Philadelphia beer community, there is another Pennsylvania cider making its way through the state. Jack’s Hard Cider is based right outside of historic Gettysburg, PA and is giving cider the treatment that, aside from Strongbow, it’s been waiting years to receive. They are serving their cider up in cans. That’s right, you can take home a six pack of cans of this hard apple beverage. It’s about time!

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

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april/may 2012 17

The Variety Pack

“We are here to drink beer,” once wrote author Charles Bukowski, known for his drunken 3 am poems. My first 750 ml bottle was at his namesake bar in Boston. The beer was La Fin du Monde, the 9% golden triple from Unibroue. I was there visiting a college friend shortly after graduation. We shared the bottle while talking excitedly about our post-grad lives. I immediately loved the concept of the communal vessel. We nixed shopping on Newbury Street, ordered another, and gladly lost the afternoon.

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

The large format might be difficult to move out of distributors but thrives at bottle shops and grocers. SymphonyIRI Group reveals craft single 22-ounce glass sales were up 34.4% during the first half of last year. Greg Ramirez of the ever-busy Exton Beverage is waiting patiently with other distributors for legislation to change. Currently the law isn’t really conducive to the package in our Commonwealth. Ramirez shares his stats on Chimay sales as an indicator that the category is suffering at the distributor level. They used to sell three every week, now it’s one every three weeks. Consumers would rather spend $12 for an individual bottle then commit to a $140 case. Perhaps Bukowski’s words “I don’t know how many bottles of beer I have consumed while waiting for things to get better,” might be more appropriate.

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

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

Swapping out the Six-PackBombers, 750s, rockets; whatever you call them, these big bottles are a treat.By Suzanne woodS

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

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

There are definite values there especially if you keep it local/East Coast. Pretty Things Baby Tree is quite a delicious quad at $10.85. Victory Helios is a mere $4.65 and such a perfect beer to bring to a byo. If you’re feeling like a little roast, Weyerbacher Tiny, a Belgian imperial stout, is just $9.75.

Some Lost Abbey beers might come with a certain price tag but you’re also getting the wit and wisdom of brewmaster, Tomme Arthur. With each bottle Arthur shares a message or musing. The artfully decorated Avant Garde bottle is still a very reasonable $13.75.

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

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


Woman on the Scene

Apples in a CanThe cider revolution finally joins the can revolution.By Mat Falco

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

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

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

No Jokers HereClubs for babes and the ace of beers. By carolyn SMaGalSki

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

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

This was nearly two years before Don Russell declared Philadelphia the “best beer drinking city in America.” A city that laid claim to a woman’s beer alliance dropped a heavy anchor on those critics who regarded Russell’s declaration a show of Philly arrogance. This ladies’ society was not one to be taken lightly. It included diverse age groups, corporate professionals, physicians, stock-market brokers, child care-givers, attorneys, writers, chemists, preservationists, teachers and moms. Membership numbers currently hover around 350.

april/may 2012 19

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

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

and learned about their own deep roots, tied to the ancient brewsters of antiquity.

Other events have focused on beer and chocolate, or have hosted speakers who enlighten the babes about unfamiliar beers. It empowers them; authorizes them to be the hottest development in the world of libations. Julia Herz, Craft Beer Program Director of the Brewers Association in Boulder Colorado, points out that “women’s preferences for beer over wine and other alcoholic beverages have increased 6% overall since 2009.” Nurin’s club continues to gather so many enthusiasts that she established a second chapter to serve women in Central New Jersey.

Colleen Perrin, a pharmaceutical professional in the West Chester region, launched a Ladies Beer organization which has branched out to include West Chester, Pittsburgh and Media. The West Chester

Beer Ladies first organized at Victory Brewing in Downingtown in May of 2011, where Ronna Dewey accepted the role as President. Dewey acknowledges that some women don’t think they like beer, so she orchestrates situations that explore beer in a parallel relationship to food, emotion, and culture.

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

Media and Pittsburgh aren’t far behind. The Media Beer Ladies, led by full-time realtor Brooke Penders, and the Pittsburgh Beer Ladies, squired by Angela Maffessanti have already attracted over 100 members each. “In fact,” said Perrin, “the Pittsburgh Beer Ladies are the premier, and only, women’s craft beer networking group in Pittsburgh.

They have a very involved group and meet at many of the city’s hottest beer establishments.”

The women in these groups are the ultimate multi-taskers, with full time employment or businesses and soccer-mom duties. Meetings are held once every 6 to 8 weeks, giving them an opportunity to form friendships with like-minded women, while learning about flavors in the brew kettle and the kitchen.

Ginger Johnson, owner of Women Enjoying Beer in Ashland Oregon, urges beer companies to stand up and take notice. “American women affect fully 75-85% of all purchases, across categories,” she trumpets.

So the next time you notice an innocent-looking sugar-plum in the beer aisle, know that she is the one making the choices. Beer might make her giggle, but there’s a whole lot of financial chutzpah behind that demure smile. She holds the ace in the hole.

“We have an inspiring mix of women who are members, and many have made significant discoveries about their palate as a result of attending events and trying new things.”

Join Us for Beer Week 2012...

Sun. June 3rd PA Local Draft Showdown

Beer vs. Wine

Tues. June 6thDunk Tank

Wed. June 7th Lew Bryson & Local Ciders

Thurs. June 8th White Whiskey & White Beer

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

2801 Fairmount AvenuePhiladelphia

215.978.4545londongrill.com

Celebrating

20 Years!


Fun With Beer

The Jockey BoxKeep your beer cold during picnics and tailgates this

summer. By Mat Falco

wHat You need

• 18 qt. cooler or larger

• Cold Plate 8”x 14” (# of circuits

depends on how many beers you

want to tap)

• 2- 3/8” barb x 1/2-16 MFL Cold

Plate Fittings (2 for each tap)

• 2- Flare Washer 1/2-16 (2 for

each tap)

• 14 feet of 3/16” Bevlex tubing

(6’ per tap–cut into pieces

measuring 2’, 6’ and 6’)

• 1 Standard Faucet (or fancy

faucet if preferred)

• 1 tap handle of your choice

• 1 American Sanke Coupler

• 6 stainless steel hose clamps

• 1 3-1/2” length with 1-7/8”

max wall thickness 1/4” Bore

Brass Shank Assembly

• Primary CO2 Regulator 5/16”

Barb Shutoff (w/check valve)

• CO2 Tank (can be rented)

• Faucet Wrench

Spring and summer are quickly approaching and good times enjoying a few cold beers outside is one of the best parts of the warmer weather. It’s time to start throwing get-togethers and tapping some kegs next to the picnic table or in the parking lot during a tailgate. When doing this, keeping the beer cold enough is key. To make your life a little easier, we’re going to walk you through the basic steps of building your own jockey box to take your outdoor parties to the next level. To make it even easier, everything you’ll need should be readily available between a trip to your local homebrew shop and Target. Here’s to drinking in the sun!

*NOTE: The jockey box can also be built using coils rather than Bevlex tubing. We chose tubing as it allows more space in the box to run multiple lines. If you prefer to use coils, your local homebrew shop owner should be able to help you through the process.

Step 1: Drill 5/6” hole into front

and 3/16” (just large enough to

put tube through) hole into the

back of cooler.

Step 2: Remove nut and place

shank assembly through the front

hole of cooler and fasten on with

removed nut.

Step 3: Fasten cold plate fittings

tightly to cold plate and along with

flare washers (be sure to put fit-

tings in corresponding numbered

holes). Use Teflon tap to ensure a

better fit.

Step 4: Take 2’ piece of Bevlex

tubing and attach to “out” cold

plate fitting with hose clamp

(tighten securely).

Step 5: Take hose and attach other

end to shank assembly on the front

side of the cooler with a hose clamp.

Step 6: Attach faucet using faucet

wrench to front side of shank

assembly and screw on tap handle.

Step 7: Attach 6’ piece of Bevlex

tubing to “in” cold plate fitting.

Step 8: Run the other side of the

tubing through the hole in back

of cooler.

Step 9: Attach other side of tubing

to Sanke Coupler and fasten with

hose clamp.

Step 10: Attach other 6’ tube to

other side of Sanke and fasten

with hose clamp.

Step 11: Attach second side to

CO2 Regulator.

Step 12: Attach regulator to CO2 Tank.

Step 13: Fill cooler with ice & tap keg.

Step 14: Turn on CO2 tank (be

sure the regulator is set no higher

than 12 PSI).

Step 15: Invite us over and pour

us a beer.

How to assemble

All quantities are designed for a single tap jockey box. multiply everything by desired amount of taps.

april/may 2012 21

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IngredIents and dIreCtIons

Makes 5 GallonsOG: 1.054FG: 1.013IBU: 19.72ABV: 5.37%

Grain Bill:

7.5 lbs. Pilsner Malt2 lbs. White Wheat Malt0.25 lbs. Dingemans Special B

Hops:

0.50oz. Saaz 6.8% AA at 60 mins0.25oz. Saaz 6.8% AA at 30 mins

Other Additions:

3oz. chopped fresh ginger root at 30 mins1oz. chopped fresh ginger root at 5 mins1.5 tsp. crushed green cardamom pods at 5 mins1.5 tsp. crushed whole coriander seed at 5 mins2 tsp. fresh Valencia orange zest at 2 mins

Yeast:

3463 Wyeast Forbidden Fruit

The Procedure:

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

Step 2: Mash at 150°F for 60 minutes.

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

Step 4: Primary ferment for 21 days at 72°F.

Step 5: Keg. Condition. Serve.

Belgo-Indian AleA straightforward brew with Indian spices and Belgian Ale yeast. By Sarah puleo

Having spent most of my life around my family’s farm in Burlington County,

NJ, I have learned to appreciate and embody all things “from scratch.”

Homebrewing, for me, is no different. I began homebrewing in 2009 and

with each batch, I try to adapt some aspect of the farm to them. For instance,

many things we’ve grown have found their way into beers: maple sap,

rosemary, lemon thyme, kaffir lime leaves, hops, raspberries, pumpkin, etc.

Additionally, I believe this approach has also taught me to think outside-the-

box with my recipes. In this particular recipe, which I’ve termed a Belgo-

Indian Ale, I sought to use a pretty straightforward malt bill in order to allow

the synergy of Indian spices and Belgian Ale yeast to be at the forefront.

Homebrewer’s Corner

About the Homebrewer:

Sarah is a member of South Jersey’s largest homebrew club, Barley Legal Homebrewers. Please visit isaacbuddfarm.com to find out more about Sarah and her fiancé’s hop yard which hopes to provide local hops to the ever-brewing community.

april/may 2012 23

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Yardley PA 5th Annual

Beer Festival

June 16th1 - 5pm

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For Details and tickets, go toYardleybeerfest.comTickets are $35 in advance, $40 at the door,

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Featuring Many of Your Favorite Breweries, Food, Music,

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Come Out All You Horny Bunnies and Get Crafty!

SIX PACK STORE Since 1997

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

Joe Sixpacks“Best Places for Six Packs”

Named One of 79“Remarkable Retailers”

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

april/may 2012 25

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

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

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

Boiling for an hour releases/isomerizes in the Alpha acid and turns them into bitterer iso-Alpha acids. Beta acids do not isomerize, but contribute to the beer’s hoppy aroma and are known to oxidize into sulfur containing compounds which often contribute to off-flavors. Sensory analysis of high Cohumulone content on beer taste and the quality/quantity of bitterness have opposed opinions. Some brewers refer to Cohumulone as the unpleasant bitterness to the beer, others say it is great oil for hop utilization. The highest total oil content is also is desired for hop utilization.

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

Falconer’s Flight 7 C’S™ (Cascade, Centennial, Chinook, Citra, Cluster, Columbus and Crystal) and additional experimental varieties (Calypso?) 9-10% Alpha, 4-5% Beta, 29% Cohumulone.

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

Hopunion’s charge to understand the chemical/sensory analysis of hops in beer spun off a separate company called Alpha Analytics which compares the chemical properties and human sensory analysis of hops in beer. Alpha Analytics will soon create more hop blends that will make inferences and insights about hop oils and ratios of hop oils through measuring instruments. They will link these numbers with the perceptions made from human assessors in both Hopunions collaborative experimental brewery and with winning gold medal beers in competitions. Perhaps it will tell us about the hops je ne sais quoi, in winning recipes?

april/may 2012 25

Hop Culture

Falconer’s FlightHopunion has introduced blended hop varieties for brewers. By JoSeph Bair


Bartenders with rhythm Your bartender might be a moonlighting musician.By G.w. Miller iii

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

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

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

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

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

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

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

Memphis Taproom bartender Keith Greiman fronts the band Prowler. Alison Wadsworth at Fergie’s Pub is part of the band Fantasy Square Garden. Kurt Hunte at The Institute has performed around Europe

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

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

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

Everyone who works at the Grape Room has a music connection. Caroto previously managed the band Psychostick, a “comedy metal” band from Arizona. Owner Brian “Scooter” Hassinger was the drummer for the seminal Philly band Stargazer Lily.

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

He hung out at Tattooed Mom on South Street during the mid-1990s. He eventually became a bar-back there after his former band, The Goats - who had shared stages with the Beastie Boys and Cypress Hill, broke up.

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

“I’d lose a significant portion of my rent money,” he says.Otherwise, bartending and being a musician line up perfectly for

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

Tunes & Brews

april/may 2012 2727

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april/may 2012 29

Tapping into Technology

Hunting Beer in the 21st CenturyMore apps to help you find your favorite beers on the go!By zeke diaz

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

Find Craft Beer (FCB) Find Craft Beer is a fairly straightforward

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

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

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

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

Victory Brewing Company Victory Brewing Company released a

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

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

Grow Your Own!Hop Rhizomes in for

Spring Planting!

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

Fermenting Philly’s Beer Renaissance Since 1986!

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

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

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

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

Lyrics like “I’ve raised many a glass with St. Sixtus, and deviled my brain with Duvel. My mind is as high as the heavens, but my liver is burning in Hell!!!” And “Chimay Blue will slay you! Liquid grail... Satan Ale!!!” makes this at least the most amusing, if not the best song about beer ever. But the truly compelling thing about this song is the bridge. It contains a voice-over where the singer articulates exactly why Belgian beer is the best beer in the world:

“Belgium is literally heaven on Earth for the beer aficionado! No other country can boast of more distinct, individualistic styles, so rich and complex in character. Whether it’s the unique lambics or the top fermenting, bottle conditioned strong ales, Belgium’s beers deserve the most sincere reverence! This is drink most sensuous.”

Discovering Craft Beer

How I discovered Craft BeerReader Matt Cicalese describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at [email protected]

april/may 2012 31

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Philadelphia Brewing Company…Where “team work” is the benchmark for great beer!By Stephen hawk

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

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

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

came back here. But where did his interest in brewing come from? Surprisingly, that too, arose in connection to his college experience. John was able to convince a professor of his to allow him to focus on “brewing” for one of his bio tech projects. He immediately caught the “brewing bug” and decided that’s what he wanted to do after graduation.

John’s first position in the brewing industry was in his home state, where he volunteered at the Connecticut Brewing Company, scrubbing floors and cleaning kegs. After a time, he decided to return to Pennsylvania, where he landed a position at the now defunct John Harvard’s Brewpub in Wayne. There, he worked his way up to head brewer, before deciding he wanted to learn even more about this business by seeking a position at a production brewery. He soon found an opening at the building that was then occupied by Yards Brewing, and remained there after it changed hands.

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

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

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

It’s been said that “talent wins games, but teamwork wins championships.” Who knew that applied to beer? We beer lovers are thankful that destiny brought John, Ben and Josh together. Make sure you give them a nod the next time you raise a glass from their outstanding brewery.

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we took a stroll through the narrow, stone-paved streets of the village rimmed with farm fields and terraced mountains. We reached the edge of town, and there we saw it: the legendary red bag on a long pole, reaching out over the street. We knew that chicha sellers historically put out a small bunch of red flowers on a pole to indicate the brew was available, and so the red plastic bag seemed like a logical evolution of the practice. We were right.

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

It took a few moments for our eyes to adjust, but when they did, the looks on our faces betrayed our excitement. Dirt floors, the smell of wood smoke and guinea pigs running underfoot could not distract us from the main attraction: along the back wall stood about a half-dozen large pots, each containing chicha at various points in the brewing process, one was boiling and the others fermenting. We sat down on one of the wooden benches that ran along the three remaining walls and took a look around. Across the room sat two younger women, chatting and sipping on large cups of chicha,

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

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

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

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

Finding ChichaA Peruvian beer experience. By kevin MarGitich & douGlaS reeSer

Beer Travel

april/may 2012 35

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

The man next to us was served first, and we watched as he first spilled a few drops from his cup onto the ground as an offering to Pachamama. He then gulped down the rest and handed over the cup for a refill. We were served our chicha next, in large (about 32 oz.) plastic cups. We followed the farmer’s lead and made our offering to Mother Earth, then proceeded to down the frothy drink. To our taste buds’ delight, we had found an excellent example of the fabled drink–reminiscent of a warm Berliner Weisse, grassy, tart and on the sour end of the spectrum. The rest of our family was waiting patiently for us outside so that we could find a place to eat lunch. We decided not to sip our second cups, but took them to go in plastic water bottles. Chicha to go!

After Písac, we traveled to Ollantaytambo, the starting point for the four-day Inca Trail trek, and found ourselves checking around every corner for another chicha house. Between sightseeing and eating, we only had time to stop at two out of many, but each time, we took some to go. At restaurants, the staff would laugh, watching us fill our glasses from the 1 liter bottles. The next morning we started the Inca Trail, and sure enough, at the first village–chicha. Leaving the rest of our group to wait for us, we shared a glass whenever possible. We got the sense that it was fairly unusual for gringos to be in chicherias with locals and porters, but everyone seemed happy to share drinks and conversation. We completed the incredible hike to Machu Picchu, a city reportedly built with payment in chicha. It only seemed fitting that our journey was celebrated throughout with the same reward.

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Need More Bacon!Putting everyone’s favorite food into dessert.By Mat Falco

When Melissa Torre started up her business back in 2006, it was to satisfy her desire for more bacon dishes at dessert. At the time, it was rare to see bacon on a dessert menu and she sought to fix that with her eclectic cookie business. Starting out as an online only company, Melissa opened a store on South 5th Street in November of 2010, and expanded to a cookie truck that just started wandering the streets of Philadelphia. Bacon isn’t the only unusual cookie ingredient here either, as Cookie Confidential serves up some of the most obscure cookies you’ll ever try.

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

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

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

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

Victory Helios Ale is a great example of this pleasant synergy. Helios is a farmhouse Belgian-style brew, a striking, fruity character full of surprises. On the nose it’s all about grape, not in a vino-way, but in a nostalgic grade school juice-box manner. There’s none of that in the taste though. It’s dry and crackling, with an earthy mix of banana, clove and funky yeasty zest. And if you take a moment with this beer (or in my case, three bottles) there’s a lot to Helios’ finish too. It’s long-lasting and punctuated with cracked pepper and orange peel.

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

Le Fromage

Farmhouse FlavorsVictory Helios Ale and Birchrun Hills Fat Cat make for a complementary

tasting. By paul lawler

april/may 2012 39


From the Cellar


Bastard, by definition, means “of illegitimate birth, or uncertain origin.” Add arrogant to the term, and you undoubtedly have not only marketing genius, but one of the most intriguing beers made. Brewed with as much mystery and secrecy as any government conspiracy, Stone’s Arrogant Bastard, by their definition, “is an aggressive beer. You probably won’t like it…”

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

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

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

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

The anticipation of that first sip certainly did not disappoint. The 2012 Arrogant Bastard was both malty and hoppy. Caramel and pine were abundant. At least that was my first impression. The beer was so complex, it was difficult to ascertain its true character and make

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

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

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

Having snapped back to reality, again, the complexities of both the 2008 and 2012 really stood out once these beers opened up. After approximately 10 minutes, the 2008 had a dominate roasted malt character with a nice grape aroma. The 2012 was more fruit forward with an intense hop profile that engulfed the palate.

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

While great packaging, and a description filled with alliteration are reason enough to try this beer, the complexities and mystery of flavors add to the mystique surrounding every sip. Having cellared Arrogant Bastard for 4 years, the mystery only thickened. Someone once said, “Arrogance diminishes wisdom.” However, having enjoyed both a vintage bottle alongside a current one, the only arrogant idea is never to have tried an Arrogant Bastard at all!

One Tasty BastardMysterious and shrouded in secrecy; Arrogant Bastard’s cellaring only adds

to its complexity. By phillip pittore iii

april/may 2012 41

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Beer Law

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

While I look forward to addressing the serious issues facing consumers and businesses in the months to come, this article will explore the lighter side of alcohol laws. In observance of April Fools’ Day, I would like to share some of the most peculiar items the General Assembly has addressed in recent years relating to alcohol sales in the Commonwealth:

• State liquor stores were not permitted to be open on a Sunday prior to 2003. • Consumers could not purchase a case of beer in Pennsylvania on a Sunday until 2005.• Until 2002, bonds of at least $10,000 could be required for Liquor Control Board members to ensure “faithful performance” to their job duties.• Prior to 2011, restaurant licensees that were located on a golf course that is bisected by a public thoroughfare were not permitted to store alcohol on the other side of the road.• Prior to 2002, a liquor license could not be issued at a building with an entrance within 300 feet of an interstate highway exit ramp.• Before passage of a new law last year, airport restaurants were prohibited from serving alcohol before 11 a.m. on Sundays.• Prior to 2005, a restaurant or bar could not open on a Sunday unless 30 percent of their sales were food products. • Currently, novelty and promotional items that are in bars, such as bottle openers, disposable lighters, tee-shirts, etc…must have a wholesale value of $15.00 or less. And advertising banners/signs have a $300 per brand limit for point of sale advertising.

This is by no means a complete list of the peculiarities in the Liquor Code; in fact, covering all of those quirks could likely fill a year’s worth of editions of Philly Beer Scene. These are just a few of the highlights that legislators have addressed in recent years. For consumers, many of these changes are of particular interest this April Fools’ Day. Without these new laws, April 1 of this year would be a much drier Sunday.

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

Liquor Code & LegalitiesComplex Liquor Code creates legal oddities.By Senator chuck Mcilhinney (r-BuckS and MontGoMery)

april/may 2012 43

phillyBeerSCene.Com april/may 201244 PHILLYBEERSCENE.COM DECEMBER 2011/JANUARY 20121

FROM NEWARK TO PHILADELPHIA:

DECEMBER 2011/JANUARY 2012 2

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

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

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

april/may 2012 45PHILLYBEERSCENE.COM DECEMBER 2011/JANUARY 20121

FROM NEWARK TO PHILADELPHIA:


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

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

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


”“

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

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

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

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

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

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

Beer-barren New Jersey hadn’t welcomed a new brew pub in more than a decade before Iron Hill moseyed into Maple Shade in 2009. It was like dropping a water fountain into a desert. The folks of the Garden State are keeping head brewer Chris LaPierre and his staff hustling as Iron Hill’s number one producer of beer.

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

april/may 2012 47DECEMBER 2011/JANUARY 2012 4

location, Chestnut Hill, it marked the first foray into Philadelphia.Although it took until January for Iron Hill to drop anchor within

the confines of the City of Brotherly Love, the company, its founders and brewers have left an indelible mark on the burgeoning Philly Craft Beer scene over the past 15 years.

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

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

“Iron Hill has always put out some interesting beers and great beers,” said Anstotz. “They’ve always stuck to their guns and they’ve been growing at a great rate. They do a good job with teaching people about beer. They’re always willing to talk to guests, do events. They do a really good job in terms of letting people know about beer that wouldn’t normally necessarily go out of the way to drink craft beer. I think Iron Hill is a good gateway for people who are looking to go out to eat, have a great meal, and find out that craft beer can be really awesome too.”

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

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

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

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

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

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

Top Left: Getting the tanks situated for the opening of their first brewpub

Top right: November 14th 1996, Iron Hill Newark’s doors are officially open for business as Mark, Kevin and Kevin celebrate with friends and family.

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


Mark Edelson (maroon sweater) standing proudly with his current crew of brewers and assistant brewers who are at the helm of what is now nine Iron Hill locations!

original beers such as the award-winning Lodestone Lager, Radio Wheat, Anvil Ale and a house Amber. The current lineup has been in place for roughly five years.

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

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

is willing to listen to the wants of its fan base and provide them with what they desire.

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

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

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

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

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

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

Few craft brewers dare dabble in the light beer game…for Iron Hill, it’s validation that the company

is willing to listen to the wants of its fan base.

april/may 2012 49

OUTLET

BarrysHomebrew.com

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

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

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

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Tuesday - Friday 12pm-7pm • Saturday and Sunday 10am-5pm


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

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

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

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

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

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

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

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

Everyone knows that a great beer combines the right blend of the finest ingredients. The same could be said of an outstanding partnership. Soccer buddies and award-winning home brewers Finn and Edelson’s symbiotic relationship

with Davies has been a successful recipe that is pleasing to everyone’s palate. Each brings an integral component to Iron Hill’s success.

Edelson is beer, Davies is food, and Finn is business.The formula works.


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

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

Iron Hill has no plans to sit idle. Further expansion is in the works. A central Jersey location, the Main Line, and possibly a migration south into the Baltimore, Washington D.C. area are being bandied about as future opportunities.

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

“We don’t butt heads that much, you’d be surprised,” said Finn. “We still get along very well. We’re still friends. We each have our area of expertise and we respect each other’s knowledge in that. But we also respect each other’s opinions.”

Noting that brew pubs were having a bit more success in the mid-90s than microbreweries, which were closing at a higher rate, the trio chose the brew pub route as their business model.

Edelson was the company’s first head brewer, and Finn regularly brewed beer and cleaned tanks while the company was a start-up. Although, Edelson continues to head up the company’s entire brewing operations, the brewing infrastructure has grown considerably and changed markedly.

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

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

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

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

Extensive Beer Menu, With Over 100 Beers

Fresh Firkin’s Tapped the 1st Friday of the Month

Focus on Craft & International Brews

Home of the Perfect Pint

Beer To-Go Available

WHERE BEAUTIFUL PEOPLEDRINK BEAUTIFUL BEER

4417 Main St. Manayunk, PA215-482-7242 www.KildaresPub.com


By Chef Robert Leggett

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

You had to pair your meals with wine and if you were going to cook with an alcoholic beverage (aside from the typical beer can chicken) you had to cook with wine. But over the past few years, a lot has changed. Beer started

becoming the common partner for diners and beer dinners replaced wine dinners as the norm. Even high-end dining establishments turned their attention to beers, giving them a place on the menu, though it may be small at times. A love affair has formed over beer and food. Maybe it’s the approachability of a fine glass of beer or the fact that a world-class bottle of beer is far cheaper than even a mid-level class bottle of wine, or maybe it’s just that beer has versatility like no other beverage. With such a wide range of styles and flavors, there are beers to complement any dish. Beer has come a long way

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

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

RAW BEER

The beer is not necessarily raw, but in its rawest form as in straight from the bottle to the plate. The flavor of beer will come through strongest when it’s served fresh from the tap

or bottle. This may seem like a strange technique, as it’s mostly unheard of, but it’s also one of the most satisfying on the palate. The basis behind this is to grab the true upfront flavors of the beer and pair them with like flavors.

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

Another perfect “raw” use of beer is a dressing. The simplicity and earthiness of a salad can be revived with the simple addition of a beer dressing. Find what ingredients would go best with your salad and then pair those with a beer. For instance, black pepper and bacon are an ideal complement to a typical bibb lettuce salad. Thus, a dressing made of Furthermore Knot Stock blended with rendered bacon fat and a splash of black pepper to bring out the peppercorn in the pale ale will open your eyes to the wonders of practically pouring your beer right atop your favorite dish.

RECIPES:KNOT STOCK BACON FAT DRESSING

1.5 cup apple cider vinegar

1tbsp. Dijon smooth

7 garlic cloves

2tbsp. fish sauce

2tsp. ground black pepper

4oz. Knot Stock

1 egg yolk

1tsp. elderflower syrup

• Combine all of the above ingredients in a blender.• Turn on low and slowly add:

- 1/2 cup extra virgin olive oil (EVO) - 2cups hot, smoked bacon fat (heat up before gathering

ingredients to save time)• Salt to taste

WASABI POTATO SOUP10 large Yukon gold potatoes, peeled and sliced 1/2 inch thick

2cups sliced garlic

2cups minced Spanish onion

2cups chopped leeks, green and white ends

1qt. half and half

1cup wasabi powder bloomed with 1/2 cup Stoudt’s Gold Lager.

(Mix together to form a paste, then wrap tightly for at least 10

minutes. Do this before preparing the soup.)

3 12oz. bottles of Stoudt’s Gold Lager (minus 1/2 cup for wasabi)

2cups heavy cream

3tbsp. elderflower syrup

6oz. butter

3oz. EVO

• Sweat your onions, garlic and leeks in the EVO within a 4

gallon pot until extremely fragrant and translucent. Up to 10 minutes at low heat.

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

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

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

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

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

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

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

ROBERT LEGGETT (pictured left) is the head chef/partner at Rembrandt’s in the Fairmount district of Philadelphia. Prior to his current position, he spent

many years as the head chef at various respected restaurants in Philadelphia and Florida. All of the recipes in this article are his own. As a chef who is equally passionate about beer as he is food, the two have become a natural pairing for him, as most all of his menu items incorporate this fine beverage.

april/may 2012 53

By Chef Robert Leggett

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

You had to pair your meals with wine and if you were going to cook with an alcoholic beverage (aside from the typical beer can chicken) you had to cook with wine. But over the past few years, a lot has changed. Beer started

becoming the common partner for diners and beer dinners replaced wine dinners as the norm. Even high-end dining establishments turned their attention to beers, giving them a place on the menu, though it may be small at times. A love affair has formed over beer and food. Maybe it’s the approachability of a fine glass of beer or the fact that a world-class bottle of beer is far cheaper than even a mid-level class bottle of wine, or maybe it’s just that beer has versatility like no other beverage. With such a wide range of styles and flavors, there are beers to complement any dish. Beer has come a long way

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

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

RAW BEER

The beer is not necessarily raw, but in its rawest form as in straight from the bottle to the plate. The flavor of beer will come through strongest when it’s served fresh from the tap

or bottle. This may seem like a strange technique, as it’s mostly unheard of, but it’s also one of the most satisfying on the palate. The basis behind this is to grab the true upfront flavors of the beer and pair them with like flavors.

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

Another perfect “raw” use of beer is a dressing. The simplicity and earthiness of a salad can be revived with the simple addition of a beer dressing. Find what ingredients would go best with your salad and then pair those with a beer. For instance, black pepper and bacon are an ideal complement to a typical bibb lettuce salad. Thus, a dressing made of Furthermore Knot Stock blended with rendered bacon fat and a splash of black pepper to bring out the peppercorn in the pale ale will open your eyes to the wonders of practically pouring your beer right atop your favorite dish.

RECIPES:KNOT STOCK BACON FAT DRESSING

1.5 cup apple cider vinegar

1tbsp. Dijon smooth

7 garlic cloves

2tbsp. fish sauce

2tsp. ground black pepper

4oz. Knot Stock

1 egg yolk

1tsp. elderflower syrup

• Combine all of the above ingredients in a blender.• Turn on low and slowly add:

- 1/2 cup extra virgin olive oil (EVO) - 2cups hot, smoked bacon fat (heat up before gathering

ingredients to save time)• Salt to taste

WASABI POTATO SOUP10 large Yukon gold potatoes, peeled and sliced 1/2 inch thick

2cups sliced garlic

2cups minced Spanish onion

2cups chopped leeks, green and white ends

1qt. half and half

1cup wasabi powder bloomed with 1/2 cup Stoudt’s Gold Lager.

(Mix together to form a paste, then wrap tightly for at least 10

minutes. Do this before preparing the soup.)

3 12oz. bottles of Stoudt’s Gold Lager (minus 1/2 cup for wasabi)

2cups heavy cream

3tbsp. elderflower syrup

6oz. butter

3oz. EVO

• Sweat your onions, garlic and leeks in the EVO within a 4

gallon pot until extremely fragrant and translucent. Up to 10 minutes at low heat.

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

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

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

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

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

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

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

ROBERT LEGGETT (pictured left) is the head chef/partner at Rembrandt’s in the Fairmount district of Philadelphia. Prior to his current position, he spent

many years as the head chef at various respected restaurants in Philadelphia and Florida. All of the recipes in this article are his own. As a chef who is equally passionate about beer as he is food, the two have become a natural pairing for him, as most all of his menu items incorporate this fine beverage.

april/may 2012 53


BEER AS A STOCK (BEER STOCKS)

Similar to using beer in the “raw” but with a little heat added. Beer is an extremely flavorful, complex beverage and revolving a dish around those flavors can be enough to even keep wine drinkers happy. Instead of using beer “raw,” using beer as the base ingredient is more along

the lines of using beer as a replacement to stock. Cuisines of all types use various stocks derived of different meats and vegetables to flavor and form a foundation for their dish. Take soup for example. Soup is basically a large pot of stock filled with an assortment of comple-menting ingredients whether it is vegetables, pieces of meat or pasta. Why not make the stock be beer instead? Why not make an onion soup out of an assertive IPA such as Stone Arrogant Bastard and fill

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

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

RECIPES:ARROGANT ONION SOUP

10lbs. boneless beef short rib. Rinse, pat dry and salt generously. Overnight uncovered.

2cups minced onions

2cups sliced garlic

3each sprigs, rosemary, thyme, oregano

6e. fresh bay leaves

1tsp. toasted Allspice

1tsp. toasted black pepper

1tsp. toasted star anise

• Sear short ribs in a roasting pan on

medium high heat; sear all sides almost to the point of burning, deep rich in color.

• Remove the ribs and turn the flame off. • Add onions, garlic and spices, work into

the residual beef fat, and turn the flame back on at a low setting.

• Sweat the ingredients until extremely fragrant.• Then add 2 bombers of Arrogant Bastard

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

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

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

• Refrigerate overnight, in their liquid. • Remove the ribs and the fat from your

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

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

SERVINGFor each of your soups, sauté until crispy,

3oz. short rib and 3oz. Porter braised onions (see recipe under “Beer Braises”). Add 6oz. of the Arrogant broth, bring to a boil, with a pinch of fresh scallion and fresh pepper. Place the soup in your crock; here at Rembrandt’s we use cast iron pots to ensure there will be no cracking. Top with a thin slice of toasted baguette and Lancaster gruyere cheese. Place under a broiler until richly browned and serve. Then watch the amazement on your friends’ faces.

GEORGE WASHINGTON’S TAVERN PORTER BARLEY WINE DEMI-GLACE

10 litres red wine

12ea. Tavern Porter

3oz. each, black peppercorn, star anise,

Allspice seeds–toasted until fragrant

3oz. dried porcini mushroom–toasted until fragrant

1tbsp. mushroom soy, after reduced

Salt to taste, after reduction

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

• Bring to a boil and reduce to a simmer, reducing your liquid to a glace.

*Optionally add veal or other meat stock and butter to flavor if preferred

BEER BRAISES

Beer braises are a more traditional and common method of cooking with beer, but is one that can really bring out the flavors of your favorite cut of meat. The perfect complement

to your malty beers, braising is best suited for your scotch ales and reds. Short ribs braised for hours in Sly Fox Gang Aft Agley Scotch Ale or Oskar Blues Old Chub will not only help breakdown proteins but add a depth of flavor that your ordinary stock could not.

Braising onions in beer is a simple way to add a roasted maltiness to the natural sweetness of the onion. Robust porters are ideal. Together the braised short ribs and caramelized onions make the perfect components for an Arrogant Onion Soup (see “Beer as a Stock.”)

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

RECIPES:BRAISED LAMB SHOULDER RAGOUT 1 bone-in Jamison lamb shoulder, rinsed, pat dry, and seasoned

heavily with salt, rest overnight; approximately 5 hours.

2cups garlic, sliced

4cups Spanish onion, minced

6each Sly Fox Gang Aft Agley

1/4 cup barleywine demi

Sprigs each, rosemary, thyme, oregano

1tbsp. 5 spice

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

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

• Turn heat back on, still stirring, and add the 5 spice. • Once fragrant and onion is translucent, add your beer, herbs,

demi and return the shoulder to the pan. • Bring to a simmer, cover tightly and braise in the oven at 300°

until tender (about 3.5 hours) • Once finished, let the lamb rest overnight in the braise liquid. • The next day, remove the fat from the jelly and the lamb from the

pan. • Shred the lamb in long strands, like pulled pork, and remove

any excess fat and cartilage. • Re-combine the cleaned shredded lamb with the beer jelly.

PORTER BRAISED ONIONS8 Spanish onions, julienned with the grain of the onion

1e. George Washington’s Tavern Porter

4oz. butter

4oz. EVO

1tbsp. dark brown sugar

• Bring a roasting pan or large sauté pan to mid-high heat.• Pour in the EVO and butter. When the butter has completely

melted and starts to brown, immediately add your onions, cook them down until caramelized and brown.

• Add 1tbsp. brown sugar and your Tavern Porter to deglaze your pan. • Turn the heat to low and continue to cook the onions until all

excess liquid has been removed. The onions at this point should have the appearance of almost melted.

• Add salt to taste. • Stir constantly from beginning to end to ensure even cooking and

to prevent burning.


april/may 2012 55

BEER AS A STOCK (BEER STOCKS)

Similar to using beer in the “raw” but with a little heat added. Beer is an extremely flavorful, complex beverage and revolving a dish around those flavors can be enough to even keep wine drinkers happy. Instead of using beer “raw,” using beer as the base ingredient is more along

the lines of using beer as a replacement to stock. Cuisines of all types use various stocks derived of different meats and vegetables to flavor and form a foundation for their dish. Take soup for example. Soup is basically a large pot of stock filled with an assortment of comple-menting ingredients whether it is vegetables, pieces of meat or pasta. Why not make the stock be beer instead? Why not make an onion soup out of an assertive IPA such as Stone Arrogant Bastard and fill

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

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

RECIPES:ARROGANT ONION SOUP

10lbs. boneless beef short rib. Rinse, pat dry and salt generously. Overnight uncovered.

2cups minced onions

2cups sliced garlic

3each sprigs, rosemary, thyme, oregano

6e. fresh bay leaves

1tsp. toasted Allspice

1tsp. toasted black pepper

1tsp. toasted star anise

• Sear short ribs in a roasting pan on

medium high heat; sear all sides almost to the point of burning, deep rich in color.

• Remove the ribs and turn the flame off. • Add onions, garlic and spices, work into

the residual beef fat, and turn the flame back on at a low setting.

• Sweat the ingredients until extremely fragrant.• Then add 2 bombers of Arrogant Bastard

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

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

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

• Refrigerate overnight, in their liquid. • Remove the ribs and the fat from your

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

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

SERVINGFor each of your soups, sauté until crispy,

3oz. short rib and 3oz. Porter braised onions (see recipe under “Beer Braises”). Add 6oz. of the Arrogant broth, bring to a boil, with a pinch of fresh scallion and fresh pepper. Place the soup in your crock; here at Rembrandt’s we use cast iron pots to ensure there will be no cracking. Top with a thin slice of toasted baguette and Lancaster gruyere cheese. Place under a broiler until richly browned and serve. Then watch the amazement on your friends’ faces.

GEORGE WASHINGTON’S TAVERN PORTER BARLEY WINE DEMI-GLACE

10 litres red wine

12ea. Tavern Porter

3oz. each, black peppercorn, star anise,

Allspice seeds–toasted until fragrant

3oz. dried porcini mushroom–toasted until fragrant

1tbsp. mushroom soy, after reduced

Salt to taste, after reduction

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

• Bring to a boil and reduce to a simmer, reducing your liquid to a glace.

*Optionally add veal or other meat stock and butter to flavor if preferred

BEER BRAISES

Beer braises are a more traditional and common method of cooking with beer, but is one that can really bring out the flavors of your favorite cut of meat. The perfect complement

to your malty beers, braising is best suited for your scotch ales and reds. Short ribs braised for hours in Sly Fox Gang Aft Agley Scotch Ale or Oskar Blues Old Chub will not only help breakdown proteins but add a depth of flavor that your ordinary stock could not.

Braising onions in beer is a simple way to add a roasted maltiness to the natural sweetness of the onion. Robust porters are ideal. Together the braised short ribs and caramelized onions make the perfect components for an Arrogant Onion Soup (see “Beer as a Stock.”)

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

RECIPES:BRAISED LAMB SHOULDER RAGOUT 1 bone-in Jamison lamb shoulder, rinsed, pat dry, and seasoned

heavily with salt, rest overnight; approximately 5 hours.

2cups garlic, sliced

4cups Spanish onion, minced

6each Sly Fox Gang Aft Agley

1/4 cup barleywine demi

Sprigs each, rosemary, thyme, oregano

1tbsp. 5 spice

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

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

• Turn heat back on, still stirring, and add the 5 spice. • Once fragrant and onion is translucent, add your beer, herbs,

demi and return the shoulder to the pan. • Bring to a simmer, cover tightly and braise in the oven at 300°

until tender (about 3.5 hours) • Once finished, let the lamb rest overnight in the braise liquid. • The next day, remove the fat from the jelly and the lamb from the

pan. • Shred the lamb in long strands, like pulled pork, and remove

any excess fat and cartilage. • Re-combine the cleaned shredded lamb with the beer jelly.

PORTER BRAISED ONIONS8 Spanish onions, julienned with the grain of the onion

1e. George Washington’s Tavern Porter

4oz. butter

4oz. EVO

1tbsp. dark brown sugar

• Bring a roasting pan or large sauté pan to mid-high heat.• Pour in the EVO and butter. When the butter has completely

melted and starts to brown, immediately add your onions, cook them down until caramelized and brown.

• Add 1tbsp. brown sugar and your Tavern Porter to deglaze your pan. • Turn the heat to low and continue to cook the onions until all

excess liquid has been removed. The onions at this point should have the appearance of almost melted.

• Add salt to taste. • Stir constantly from beginning to end to ensure even cooking and

to prevent burning.

april/may 2012 55


(BEER BRAISES CONT”D)GNOCCHI3 lbs. cooked potatoes, baked, skin removed, food milled fine while still hot

2 cups flour, added to the milled potatoes with the whisked

egg yolk

1 egg yolk

Salt to taste

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

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

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

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

BEER DESSERTS

W hen it comes to pairing beer with food, usually the hardest and most limited of pairings is the dessert portion of the meal. Many times, the sweetness and richness of a dessert

will overpower many styles of beer. Beer, however, can be used in the simplest of ways to create desserts both savory and sweet that bring out the flavors of the beer more than any dish.

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

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

RECIPES:DOGFISH TWEASON GOAT CHEESECAKE6oz. Tweason’ale

2lbs. Dove Song Dairy roasted fig goat cheese

6 yolks

6oz. sugar

2tbsp. gelatin

Salt

1cup heavy cream

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

• Whip cream to stiff peaks, refrigerate.• Bloom gelatin in the Dogfish, about 10 minutes, then dissolve

over a very low heat. • Whisk gelatin into chilled goat cheese mix, the gently fold in the

whipped cream, pour into a 9inch spring form pan lined with parchment paper.

• Chill at least 3 hours, slice and serve

CHOCOLATE STOUT TIRAMISU2lb. Mascarpone cheese, room temperature

12oz. sugar

12 yolks

1.5 cup chocolate stout (Rogue, Brooklyn, or Young’s, for example)

6oz. 64% bitter chocolate

24 Ladyfingers

8oz. espresso or strong coffee

1qt. cream

1 hotel pan

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

• Whisk until very thick, like yolks for hollandaise.

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

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

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

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

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

• Pour mixture over the Ladyfingers and refrigerate overnight.

• Serve topped with cocoa powder.

EXPERIMENTATION

Experimentation isn’t a category per-say, but when you look at beer as a whole, especially on the American front, experimentation is the forefront for coming up with new recipes. Brewers are constantly trying to one-up each other as they create new, unique and previously unconsidered beer styles. The days of

traditional lagers and the excitement over a classic dry stout have taken a back seat to this new movement of what could be considered fun and creative beer. So with beer being based off creativity and having a strong experimental basis, it only makes sense to have fun with your cooking and experiment with beer. Why not try something you never thought would work? Not to say you should pour a bottle of beer into a pot of Grandma’s Sunday gravy, but you should take risks. You never really know if something is going to work until you try it.

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

RECIPE:PASTRAMI BURGER4oz. pickling spice

3oz. sliced garlic

1tbsp. honey

1.5oz. pink curing salt

1cup salt

1cup sugar

1/2cup brown sugar

4 cups Arcadia Sky High Rye

• Combine the garlic and spice, toast until fragrant in a non-reactive pan.• Add the remaining ingredients.• Bring to a simmer and chill until at least 40°. • Add (12) 7oz. tightly packed burger patties, vertically, in the brine. • Rotate every 12 hours for 2 days.• Remove the burgers from the brine, rinse and pat dry, removing any spice attached

to the burgers.• In a spice grinder, grind 1/2 cup toasted coriander seeds and 1/2 cup peppercorns to

a fine powder, generously rub the brined burgers, and smoke with hickory for 1 hour at 170°.

• Grill immediately following to medium (130° internal).• Place on extremely fresh marble rye with melted Lancaster baby Swiss, kraut, and

your own version of Russian dressing, and watch the foodgasms begin!


april/may 2012 57

(BEER BRAISES CONT”D)GNOCCHI3 lbs. cooked potatoes, baked, skin removed, food milled fine while still hot

2 cups flour, added to the milled potatoes with the whisked

egg yolk

1 egg yolk

Salt to taste

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

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

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

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

BEER DESSERTS

W hen it comes to pairing beer with food, usually the hardest and most limited of pairings is the dessert portion of the meal. Many times, the sweetness and richness of a dessert

will overpower many styles of beer. Beer, however, can be used in the simplest of ways to create desserts both savory and sweet that bring out the flavors of the beer more than any dish.

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

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

RECIPES:DOGFISH TWEASON GOAT CHEESECAKE6oz. Tweason’ale

2lbs. Dove Song Dairy roasted fig goat cheese

6 yolks

6oz. sugar

2tbsp. gelatin

Salt

1cup heavy cream

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

• Whip cream to stiff peaks, refrigerate.• Bloom gelatin in the Dogfish, about 10 minutes, then dissolve

over a very low heat. • Whisk gelatin into chilled goat cheese mix, the gently fold in the

whipped cream, pour into a 9inch spring form pan lined with parchment paper.

• Chill at least 3 hours, slice and serve

CHOCOLATE STOUT TIRAMISU2lb. Mascarpone cheese, room temperature

12oz. sugar

12 yolks

1.5 cup chocolate stout (Rogue, Brooklyn, or Young’s, for example)

6oz. 64% bitter chocolate

24 Ladyfingers

8oz. espresso or strong coffee

1qt. cream

1 hotel pan

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

• Whisk until very thick, like yolks for hollandaise.

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

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

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

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

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

• Pour mixture over the Ladyfingers and refrigerate overnight.

• Serve topped with cocoa powder.

EXPERIMENTATION

Experimentation isn’t a category per-say, but when you look at beer as a whole, especially on the American front, experimentation is the forefront for coming up with new recipes. Brewers are constantly trying to one-up each other as they create new, unique and previously unconsidered beer styles. The days of

traditional lagers and the excitement over a classic dry stout have taken a back seat to this new movement of what could be considered fun and creative beer. So with beer being based off creativity and having a strong experimental basis, it only makes sense to have fun with your cooking and experiment with beer. Why not try something you never thought would work? Not to say you should pour a bottle of beer into a pot of Grandma’s Sunday gravy, but you should take risks. You never really know if something is going to work until you try it.

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

RECIPE:PASTRAMI BURGER4oz. pickling spice

3oz. sliced garlic

1tbsp. honey

1.5oz. pink curing salt

1cup salt

1cup sugar

1/2cup brown sugar

4 cups Arcadia Sky High Rye

• Combine the garlic and spice, toast until fragrant in a non-reactive pan.• Add the remaining ingredients.• Bring to a simmer and chill until at least 40°. • Add (12) 7oz. tightly packed burger patties, vertically, in the brine. • Rotate every 12 hours for 2 days.• Remove the burgers from the brine, rinse and pat dry, removing any spice attached

to the burgers.• In a spice grinder, grind 1/2 cup toasted coriander seeds and 1/2 cup peppercorns to

a fine powder, generously rub the brined burgers, and smoke with hickory for 1 hour at 170°.

• Grill immediately following to medium (130° internal).• Place on extremely fresh marble rye with melted Lancaster baby Swiss, kraut, and

your own version of Russian dressing, and watch the foodgasms begin!

april/may 2012 57


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e honest. Somewhere inside, you feel differently about companies who contract brew through other breweries. You have visions of a massive assembly line, filling beer-flavored water into bottles or cans to be shipped all over the country to unsophisticated drinkers. “Only big brands need to contract brew,” or “contractually brewed beers are INFERIOR

to beers brewed in-house,” are common anecdotes heard throughout the craft community. However, this is simply not the case. >>>


april/may 2012 61PHILLYBEERSCENE.COM DECEMBER 2011/JANUARY 20121

e honest. Somewhere inside, you feel differently about companies who contract brew through other breweries. You have visions of a massive assembly line, filling beer-flavored water into bottles or cans to be shipped all over the country to unsophisticated drinkers. “Only big brands need to contract brew,” or “contractually brewed beers are INFERIOR

to beers brewed in-house,” are common anecdotes heard throughout the craft community. However, this is simply not the case. >>>


phillyBeerSCene.Com april/may 201262PHILLYBEERSCENE.COM DECEMBER 2011/JANUARY 20123

In certain circles, contractually brewed beers have historically been viewed as substandard to their “hand-crafted” counterparts. Breweries who have undertaken such endeavors have, on occasion, been scorned by drinkers and experienced damage to their brand image. A perception of inferior quality and disingenuous market-ing remains in the close-knit, and predominantly social, craft beer community.

As we enter into another year of exceptional growth in the craft beer segment, we have seen massive brew house and capacity expan-sions by local favorites, Tröegs, Sly Fox, Victory and Weyerbacher. All over the country, breweries are rapidly expanding their capacity to meet the flood of demand from newly converted macro-drinkers. However, for many breweries, this rapid growth causes its fair share

of problems. More and more, breweries are struggling to keep up with demand, causing them to both lose revenue and create

product shortages in the marketplace. These scenarios neither benefit the brewery, nor the consumer. In these instances, a brewery has two decisions to make; raise capital or increase debt to finance a capacity expansion, or outsource produc-tion to another brewery with excess capacity.

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

a microbrewery that’s a HUGE obstacle. If a brewery cannot afford to expand (space/capital limitations),

their only option to meet their demand is to outsource production to another brewery. This is where drinkers start to become uncom-fortable. A lot of people choose to drink one brand over another for several reasons. First, people like to support their local brewery. If they find out that their “local” beer isn’t really produced locally, drinkers feel betrayed and lied to by the company. Second, some drinkers like being the “first” ones to discover the next great micro-

brew. They love bragging to their friends about this great beer from some faraway place that they “dis-covered,” when in reality that prod-uct was possibly made regionally at a contract brewery. This can lead to a massive backlash against that brand, by the very people the brewery hopes to capture as drinkers. And finally, and most importantly, irrespective of brand category, price is still the top driver of craft sales (price = perceived quality x demand). In order for brew-

eries that ship beer across the country, as well as internationally, to price their products competitively, it becomes a necessity to brew at various locations around the country to save on shipping costs and to preserve the freshness of the product.

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

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


breweries, I give you Jim Koch. When the Boston Beer Company was founded, Jim Koch took his recipe to breweries around the country that were accustomed to making bland, American Ales and Lagers, and created a brand which changed craft beer forever. Jim Koch was a pioneer and all of the craft breweries in this country would not be where they are today if it wasn’t for him. And while the Boston Beer Company now owns breweries around the country (even here in PA), a percentage of their beer is still produced at contract breweries.

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

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

When LBC started to run out of capacity, they decided their best course of action was to contract some of their famous Hop Hog through The Lion. “We started by contract brewing Hop Hog and then expanded to other styles from there,” explains Moore. “Over time, we’ve expanded into canning our beers as well as offering bottles. The flexibility at the Lion allowed us to do that.” However, one thing was most important to LBC and Moore: quality. “We wanted to make sure that the beer was still of the same quality as if it was brewed at LBC. We have a brewing consultant on-hand every time we brew. Thankfully, our friends at The Lion have done a great job for us.”

Another local brewery who has also worked with The Lion is Philly’s own, Yards Brewing Company. Famous for their Brawler, Philadelphia Pale Ale and many others, Yards obtained the services of The Lion while moving into their current location. “It made com-plete sense for us at the time,” says Tom Kehoe, owner of Yards. “While we were moving locations, we needed to keep beer flowing so we didn’t lose our placements in the market.”

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

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

Kehoe says it’s essential to keep the customer informed. “It all depends on how you market it. You cannot mislead people and make a ‘local’ brew in a faraway place without telling them.” The main thing for Kehoe was being honest with his consumers. “We told everyone what we were doing and what to expect. We didn’t want to keep it a secret.”

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

phillyBeerSCene.Com april/may 201264PHILLYBEERSCENE.COM DECEMBER 2011/JANUARY 20125

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

Having recently re-purchased the business, Certo doesn’t understand the backlash against contract breweries and contractually brewed brands. “Contract packing is prevalent in every industry. Even ice cream is contracted!” Certo exclaims. “Most large craft breweries are automated anyway, so most of the work is done by a machine. That’s no different than if that beer was brewed at a contract brewery.”

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

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

While once being viewed as an insurmount-able stigma, contract brewing in the craft segment continues to grow. It has proven to be a cost-effective, yet high-quality way to expand capacity or start a new brewery. Do your homework. You might find that your favorite craft beer is contract brewed. Would that change your feelings about that brand? I sure hope not.

After speaking with the individuals highlighted in this article, as well as others in the

industry, here are some advantages and disadvantages of contract brewing.

ADVANTAGES1. INCREASED BREWING CAPACITY

While this is a no-brainer, it is probably the most cited reason why breweries contract.

Due to either financial or physical constraints, this remains the fastest and easiest way for

new and established breweries to grow.

2. ACCESS TO BETTER/CHEAPER EQUIPMENT/INGREDIENTS

Most contract established contract breweries have invested in new state-of-the-art

equipment, such as larger and more efficient bottling lines (or now, canning lines), as well

as offer cheaper rates on malt and hops, due to their buying scale. This enables companies

to expand into additional packages, as well as saves them money per-pound on malt and hops.

3. ACCESS TO NEW MARKETS

Contract brewing in different regions of the country allows a brewery to expand into

new territories, while saving on shipping and storage costs. This issue has been brought

to light recently with Sierra Nevada Brewing Company announcing the construction of an

East Coast location. Moreover, many macro and microbreweries use regional contracting

as a way to ensure fresh beer to various “local” markets.

DISADVANTAGES1. CONTROL

Contract brewing by definition reduces the amount of control over the brewing process

that the brewery has over their products. This reason is cited as the greatest disadvantage

of contract brewing. Most brewers like to have absolute control over the product from

the time when the brewing process starts, to when the final product is packaged and

delivered. Contract brewing removes the brewer from physical and psychological control

of the liquid as it moves through the production process.

2. PRODUCTION CONSTRAINTS

When you contract brew at another facility, you are at the mercy of their brewing

process. Therefore, adjustments may need to be made regarding yeast, fermentation time,

and pasteurization. Furthermore, scheduling at a contract brewery must be done well in

advance of the actual brew-day. This eliminates the flexibility that a craft brewery has to

swap styles based on demand.

3. STIGMA

Finally, there remains a stigma in the craft community regarding contract brewing. Companies

are hesitant to begin to contract due to their fear that their loyal customers may revolt

against their brand, and some potential customers may not even try their productions.

april/may 2012 65

WINNERS WILL BE ANNOUNCEDMAY 22ND AT THE AWARD SHOW

VOTE & GET YOUR TICKETS NOW AT

BEERSCENEAWARDS.COM

VOTE NOWFOR YOUR FAVORITES

OF THE BEER SCENE

hosted by joe gunn


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

Located on 13th Street between Callowhill and Spring Garden, it’s easy to miss Prohibition Taproom, but thanks to a well-chosen beer list, quality food, and unique events in a comfortable drinking environment, they are more than doing their part in developing this area of Philadelphia. With their old fashioned jukebox, unique, camel-shaped bar and throwback type feel, people are making their way

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

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

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

Prohibition TaproomA comfortable neighborhood bar to

celebrate drinking legally. By Mat Falco

april/may 2012 67

NJ’s Newest Craft Beer Destination

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Area’s Largest Selection of

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For Complete Information And Tickets

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OVER 850 DIFFERENT BEERS- Imports and Craft- Single Bottles- Mix and Match 6-packs- 13 Coolers of craft beer- Six Packs

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BEER HEAVENThe Craft Beer Store

follow us @BeerHeavenPHLfind us on facebook

Beer Bar TaqueriaImagine Aztec goddess of alcohol, Mayahuel,

and the Greek god of revelry, Dionysus reproducing. Now picture that baby frolicking through hills filled with beautiful women, margarita streams, and trees

whose fruit are the world’s greatest nachos. The Phillies make the playoffs every year of his life.

This is Jose Pistola’s.

215.545.4101 • 263 S. 15th Stwww.josepistolas.com

Tuesday Night Funk Series Every Tuesday night the Funk is Free!

All craft beer cans are 4 bucks and A buck off anything Allagash

4-3-12 - The Rob Tait Band4-10-2012 - Ziegler

4-17-12 - The Joe Anderson Group

Philly Beer Week Lineup6-1-2012 at 11:30am

Meet the Brewer lunch with Weyerbacher 6-2-2012 at 10:00 Ludachrismas II -

DJ Danophonics Revenge6-3-2012 at 10:30am A Live Curtis Mayfield Tribute Brunch - as many funks and sours as we can grab

6-4-2012 at 11:30am Lunch with Yards Brewing - Firkin6-4-2012 at 7-10 The 5th Extreme Homebrew

Challenge with Home Sweet Homebrew and Dogfishhead Brewery

6-5-2012 - 11:30am Lunch with Founders 2011 & 2012 KBS, Also CBS, Blushing Monk, And Better Half

6-5-2012 from 6 - 9 Swappin’ Tacos with Stillwater and Brewer Brian Strumke

6-6-2012 at 11:30am Lunch with Lefthand and Dan Conway - Firkin

6-6-2012 from 7 till whenever - Meet The Friedlands - A Tribute To Philadelphia’s 1st Family of Beer - Featur-

ing members of “Splintered Sunlight”6-7-2012 at 11:30am - Lunch with Jolly Pumpkin

6-8-2012 at 11:30am - Meet The Brewer Lunch with Hill Farmstead

LATE NIGHT WITH JOE GUNN 6-4 through 6-7 at 11:35pm

for additional events and details go to phillybeerweek.org

april/may 2012 69

raising the BarSide Bar continues to solidify West Chester’s

scene. By Mat Falco

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

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

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

With good beer flowing at their three separate bars and great bar food coming from the kitchen, Side Bar is definitely doing things right in this quaint, little town. Places like this are making West Chester a destination worthy of a visit. How can you go wrong with a day that includes a fresh brewed pint of Iron Hill Pig Iron Porter followed up by a glass of Saint Somewhere or Founders? Side Bar is located at 10 E. Gay Street, West Chester, PA 19380.

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How PHIllY beer sCene reVIews beer

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

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

star gazIng

Stay Away From This Beer

A Drinkable Beer But Not Worth Seeking Out

An Average Beer

A Pretty Decent Beer Worth Drinking Anytime

If You See This Beer, Order It

You Better Go Out And Find This Beer Now

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

our notable guestsChef Jen Carroll is one of the most respected chefs in Philly, making her mark as Chef de Cuisine at the esteemed 10 Arts by Eric Ripert. She cemented her celebrity chef status as a contestant on Top Chef & Top Chef All-Stars. She is currently filming a new show & working on her upcoming restaurant, Concrete Blonde. Chef Jeremy Nolen has been at the reigns of Brauhaus Schmitz from the beginning. Chef Nolen makes astounding classic German fare, but also has a passion for new, modern styles of German cuisine. Look for Chef Nolen’s delicious sausages at an upcoming stand in Reading Terminal.

april/may 2012 71

Breckenridge Oatmeal Stout

Bold, smooth bodied with dark-roasted coffee

aromas and flavors of espresso and semi-sweet

chocolate. There is also flaked oatmeal to give a

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

Kona Koko Brown Ale

Brewed with toasted coconut and natural flavor

added. Koko Brown’s distinctively nutty aroma

and flavor comes from real toasted coconut

blended into each brew. ABV: 5.5%

Grado Plato Strada S. Felice Ale

This amber ale from Italian brewery Grado Plato,

is brewed with local chestnuts to give this beer its

distinct personality. ABV: 8.0%

He’Brew Genesis Session Ale=A balance between West Coast style pale and

amber ale with just enough malt sweetness to

highlight a flurry of hop aroma and flavor.

ABV: 5.6%

Spire dark & dry Cider

With tartness and balance from hints of molasses

and brown sugar, Spire Cider is more intricate than

its sister ciders; appealing to beer aficionados, wine

devotees, and cider enthusiasts alike. ABV: 5.0%

Jen

Jer

Mat

Neil

Mel

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Light, sweet and a clean finish. Very drinkable.

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

I was definitely surprised. Definite taste of coconut.

Lots of coconut up front, isn’t really overwhelming. Solid fruit beer.

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

Buttery vanilla flavor from the coconut. Then a nice balanced finish that’s not overwhelming.

Raw chestnut.

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

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

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

Boozy, sweet, but one note.

3

3

3.5

2.5

3

4

3.5

4

3

4

4.5

4.5

4.5

4.5

4

2

3

2.5

2.5

2

3.5

3

3.5

3

3.5

Slight sourness.

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

Would have scored higher but it is NOT a session beer. 5.6% with hint of booziness.

Citrus and floral, hops on nose, very delicate with light sweetness, clean finish.

Creamy hoppy nose, nice retention, lots of flavor in the front, then drops off in the finish.

3

3.5

3

3.5

3.5

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reutberger export dunkel

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

Considered one of Bavaria’s finest dark lagers, with

a malty aroma and taste. ABV: 5.3%


Anchor Old Foghorn

Brewed based on traditional English barleywine

methods. Highly hopped, it has a luscious, deep

flavor, with a balance of malty sweetness, earthy

fruitiness and hop character. ABV: 8-10.0%

Widmer Brothers O’ryely IPA

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

ness. This beer features subtle rye spiciness and a

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

Corsendonk Agnus Tripel Ale

Very clean palate, beginning with a dry, lightly

citric fruitiness, and finishing with a distinctive and

delicate, perfumy, hop character. Light and fluffy in

texture, giving little hint of its strength. ABV: 7.5%

Arcadia Ale London Style Porter-Complex, full bodied brew with hints of chocolate,

coffee, caramel and beech-wood smoke. Balanced

in finish with hop bitterness. ABV: 7.2%

Collesi Imper Ale Triplo Malto

A Belgian Strong Ale from Italian Brewer Tenute

Collesi. Highly balanced with hints of fresh fruit

on the palate. ABV: 9.0%

Saint Somewhere Lectio divina

A cross between an abbey double and a saison.

Open fermentation with a saison strain and a dose

of wild yeast at bottling adds to the complexity.

ABV: 8.0%

Subtle smoke, bitter chocolate.

Slightly smoky, pretty strong but still pleasant.

Smoke is mellow and under whelming but comple-ments the beer well.

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

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

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

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

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

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

Citrus, hoppy nose. Not an overwhelming IPA, the hops are controlled and smooth.

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

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

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

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

Lots of carbonation, classic Belgian flavor but nothing special.

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

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

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

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

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

Light.

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

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

A really light and airy tripel. Nice flavor.

Light and fizzy.

3

3.5

3.5

3

3

4

4

4.5

3

3.5

2.5

3.5

3.5

3.5

3

4.5

3.5

3.5

3

3

1.5

3.5

4

3.5

2.5

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

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

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

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

Sweet, not overwhelming like a typical barleywine, approachable.

3.5

3

4

4

3

april/may 2012 73

weIrd beer #18mangalitsa pig porter

Right Brain Brewery in Traverse City, Michigan

took home a gold medal at the 2011 GABF for their

Mangalitsa Pig Porter, and yes, there is actual pig

in the beer.

This award winning porter was brewed with

four cold smoked pig heads, with the brain being

removed before the brewing began. To make sure

it had extra “pig” flavor, they also threw three bags

of pig bones into the fermenter. The result: a full

bodied, smoky porter with a nice bacon-y flavor

to finish. It’s the sort of beer that brings non-

vegetarian’s dreams to life. Almost a fantasy beer

of sorts, finally combining two of the greatest edibles

on earth: beer and pork. Not shockingly, the category

it took home the gold in was “Experimental.” It was

also the third largest category at the festival, so you

know there had to be a little more to it than just an

awesome gimmick.

Not much could be better than pork and beer and

hopefully the beer opens up doors to all kinds of new

beers. There have been other bacon beers in the past

such as Rogue Voodoo Bacon Maple and Prism’s

Bacon Chocolate Stout, but Right Brain took it to a

new level of extreme with the whole pig heads; and

to that, we raise a glass to them and thank them for

fulfilling our beer fantasies.

18

The Final PicksAfter some long discussion and debate over the twelve craft beers

that were sampled, our panel is ready to reveal each of their favorite

picks for April/May.

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

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

mat’s final pick: Reutberger Dunkel. Tough call with the Widmer, but this was just a great beer.

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

melissa’s final pick: Oatmeal Stout. Smooth with a light, roasty and creamy flavor; clean finish.


Directory

PhiladelphiaCenter CityBars & Restaurants

BAr1309 Sansom Street

the Black Sheep247 S. 17th Streettheblacksheeppub.com

cavanaugh’s rittenhouse1823 Sansom Streetcavsrittenhouse.com

cherry Street tavern129 N. 22nd Street

chris’ Jazz café1421 Sansom Street chrisjazzcafe.com

coffee Bar1701 Locust Streetintoxicaffeineation.com

cooperage123 South 7th Stcooperagephilly.com

dandelion124 S 18th Stthedandelionpub.com

devil’s Alley1907 Chestnut Streetdevilsalleybarandgrill.com

doobies2201 Lombard Street

the farmers cabinet1113 Walnut Stthefarmerscabinet.com

fergie’s pub1214 Sansom Streetfergies.com

finn mccools118 S. 12th Streetfinnmccoolsphilly.com

Good dog224 S. 15th Streetgooddogbar.com

Grace tavern2229 Grays Ferry Avegracetavern.com

the institute549 N. 12th Streetinstitutebar.com

Jose pistola’s263 S. 15th Streetjosepistolas.com

ladder 151528 Sansom Streetladder15philly.com

llama tooth1033 Spring Gardenllamatooth.com

mcGillin’s old Ale house1310 Drury Lanemcgillins.com

mcGlinchey’s259 S 15th Street

misconduct tavern1511 Locust Street misconduct-tavern.com

molly malloy’sReading Terminal Market1136 Arch Stmollymalloysphilly.com

monk’s café264 S. 16th Streetmonkscafe.com

moriarty’s pub1116 Walnut Streetmoriartyspub.com

perch pub1345 Locust Street perchpub.com

prohibition taproom501 N. 13th Streettheprohibitiontaproom.com

pub and kitchen1946 Lombard Stthepubandkitchen.com

resurrection Ale house2425 Grays Ferry Ave.resurrectionalehouse.com

Sansom Street oyster house1516 Sansom Street oysterhousephilly.com

Slate102 S 21st Streetslatephiladelphia.com

Smiths39 S. 19th Streetsmiths-restaurant.com

Smokin’ Bettys 116 S. 11th Streetsmokinbettys.com

tangier1801 Lombard Sttangier.thekalon.com

tavern 17220 South 17th Streettavern17restaurant.com

tavern on Broad200 South Broad Streettavernonbroad.com

ten Stone2063 South Streettenstone.com

time1315 Sansom Streettimerestaurant.net trestle inn339 N 11th StPhiladelphia, PA 19107

tria123 S. 18th Street1137 Spruce Streettriacafe.com

valanni1229 Spruce Street valanni.com

varalli231 S. Broad Street varalliusa.com

varga Bar941 Spruce Streetvargabar.com

westbury Bar261 S. 13th Streetwestburybarandrestau-rant.com

woodys202 S 13th Stwoodysbar.com

Brewpubs

Nodding head Brewery and restaurant1516 Sansom Streetnoddinghead.com

Retail Beer

colney delicatessen:2047 Chestnut St

food & friends1933 Spruce Street

the foodery324 S. 10th Street fooderybeer.com

latimer deli255 South 15th Street

monde market100 S 21st Street

Homebrew Supplies

home Sweet homebrew2008 Sansom St.homesweethomebrew.com

Fairmount Bars & Restaurants

the Belgian café2047 Green Streetthebelgiancafe.com

the Bishop’s collar2349 Fairmount Ave.thebishopscollar.ypguides.net

Bridgid’s726 N. 24th Streetbridgids.com

Jack’s firehouse2130 Fairmount Avejacksfirehouse.com

kite And key1836 Callowhill Streetthekiteandkey.com

london Grill2301 Fairmount Ave.londongrill.com

mccrossens tavern529 N 20th St

North Star Bar2639 Poplar Streetnorthstarbar.com

rembrandt’s 741 N. 23rd Streetrembrandts.com

St. Stephen’s Green1701 Green Street saintstephensgreen.com

Retail Beer

old philly Ale house565 N 20th St

ManayunkBars & Restaurants

couch tomato cafe102 Rector Stthecouchtomato.com

dawson Street pub100 Dawson Streetdawsonstreetpub.com

falls taproom3749 Midvale Ave

flat rock Saloon4301 Main Street

Jake’s and cooper’s wine Bar4365 Main Streetjakesrestaurant.com

kildare’s4417 Main Streetkildarespub.com

lucky’s last chance4421 Main Stluckyslastchance.com

manayunk tavern4247 Main Stmanayunktavern.com

old eagle tavern177 Markle Streetoldeagletavern.com

t. hogan’s pub5109-11 Rochelle Ave.

the ugly moose443 Shurs Lntheuglymoose.com

union Jack’s4801 Umbria Street

Brewpubs

manayunk Brewery and restaurant4120 Main Streetmanayunkbrewery.com

Retail Beer

doc’s world of Beer701 E. Cathedral Road

world wide Beverage co508 Green Lane

North/NortheastBars & Restaurants

campbell’s place8337 Germantown Ave.

daly’s irish pub4201 Comly Street

the draught horse1431 Cecil B. Moore Ave. draughthorse.com

the Grey lodge pub6235 Frankford Ave.greylodge.com

hop Angel Brauhaus7890 Oxford Avehopangelbrauhaus.blogspot.com

lucky dog417 Germantown Ave

mcmenamin’s tavern7170 Germantown Ave.

mermaid inn7673 Germantown Avethemermaidinn.net

trolley car dinner7619 Germantown Ave.trolleycardiner.com

Brewpubs

earth Bread + Brewery7136 Germantown Ave.earthbreadbrewery.com

iron hill Brewery8400 Germantown Aveironhillbrewery.com

Retail Beer

the Beer outlet77 Franklin Mills Blvd.

Brewers outlet7401 Germantown Avemybrewersoutlet.com

craft Beer outlet 9910 Frankford Ave. craftbeeroutlet.com

the Six pack Store7015 Roosevelt Boulevardthesixpackstore.com

Homebrew Supplies

malt house limited7101 Emlen St.Philadelphia, PAmalthouseltd.com

Northern Liberties/FishtownBars & Restaurants

700700 N. 2nd Street the700.org

the Abbaye637 N. 3rd Street

Atlantis: the lost Bar2442 Frankford Ave.

Barcade1114 Frankford Ave. barcadephiladelphia.com

april/may 2012 75

Directory

Bar ferdinand1030 N. 2nd Street barferdinand.com

Blind pig702 N 2nd Stblindpigphilly.com

cantina dos Segundos931 N 2nd Streetcantinadossegundos.com

port richmond pourhouse2253 E Clearfield Stportrichmondpourhouse.com

druid’s keep149 Brown Street

east Girard Gastropub200 East Girard Ave Philadelphia, PAeastgirardpub.com

el camino real1040 N 2nd Streetbbqburritobar.com

Gunners run1001 N 2nd St

interstate draft house1235 E Palmer St interstatedrafthouse.com

Johnny Brenda’s1201 Frankford Ave.johnnybrendas.com

kraftwork541 E. Girard Ave.kraftworkbar.com

memphis taproom2331 E. Cumberland St.memphistaproom.com

murphs Bar202 E Girard Ave

North Bowl909 N 2nd Streetnorthbowlphilly.com

North third801 N. 3rd Streetnorththird.com

Silk city435 Spring Garden Street silkcityphilly.com

Standard tap901 N. 2nd Street standardtap.com

Breweries

philadelphia Brewing co.2439 Amber Streetphiladelphiabrewing.com

yards Brewing co.901 N. Delaware Avenueyardsbrewing.comRetail Beer

the foodery837 N. 2nd Streetfooderybeer.com

Global Beer distribution1150 N. American Streetglobalbeerphilly.com

Homebrew Supplies

Barry’s homebrew outlet1447 N. American Streetbarryshomebrew.com

Old CityBars & Restaurants

Bierstube tsingtao206 Market Stmybierstube.com

Brownie’s irish pub46 S. 2nd Streetbrowniesirishpub.com

city tavern138 S. 2nd Streetcitytavern.com

eulogy Belgian tavern136 Chestnut Streeteulogybar.server101.com

the irish pol45 S. 3rd Streettheirishpol.com

the khyber pass pub56 S. Second Streetthekhyber.com

mac’s tavern226 Market Streetmacstavern.com

National mechanics22 S. 3rd Streetnationalmechanics.com

philadelphia Bar and restaurant120 Market Stphiladelphiabarand restaurant.com

plough and the Stars123 Chestnut Streetploughstars.com

Q BBQ & tequila207 Chestnut StQoldcity.com

race Street café208 Race Streetracestreetcafe.net

revolution house200 Market Strevolutionhouse.com

Sassafras café48 S. 2nd Streetsassafrasbar.com

Sugar mom’s225 Church Streetmyspace.com/sugarmoms

Brewpubs

triumph Brewing co117-121 Chestnut Streettriumphbrewing.com

Queens Village/ Bella VistaBars & Restaurants

12 Steps down 831 Christian St. 12stepsdown.com

Brauhaus Schmitz718 South St.brauhausschmitz.com

Bridget foy’s200 South Streetbridgetfoys.com

the dive947 E. Passyunk Ave myspace.com/thedivebar

for pete’s Sake900 S. Front Streetforpetessakepub.com

the headhouse122 Lombard Streetheadhousephilly.com

Jon’s Bar & Grille300 South Stjonsbarandgrille.com

kennett848 S 2nd StPhiladelphia, PA 19147Kennettrestaurant.com

manny Brown’s512 South Streetmanny-browns.com

Saturday June 9th 2012

1PM & 5PM Sessions

At the Starlight Ballroom430 N. 9th St.

Philadelphia, PA 19123

BrewsBluesAndBarbecue.com

$35During Philadelphia Beer Week

Sample 100+ craft beersRibs, pulled pork, chicken and more


Directory

New wave café784 S 3rd Streetnewwavecafe.com

o’Neals pub611 S. 3rd Streetonealspub.com

percy Street Barbecue600 S. 9th Stpercystreet.com

royal tavern937 East Passyunk Ave. royaltavern.com

Southwark701 S. 4th Street southwarkrestaurant.com tapestry 700 S. 5th Sttapestryphilly.com/

tattooed mom530 South Streetfacebook.com/tattooedmom-philly

the wishing well 767 S. 9th Streetwishingwellphilly.com

Retail Beer

Bella vista Beer distributors738 S. 11th Streetbellavistabeverage.com

hawthornes738 S. 11th Sthawthornecafe.com

South PhillyBars & Restaurants

2nd St Brewhouse1700 S 2nd St

American Sardine Bar1801 Federal Stamericansardinebar.com

Birra1700 E Passyunk Avebirraphilly.com

cantina los cabalitos1651 E Passyunk Avecantinaloscabalitos.com

devil’s den1148 S. 11th Street devilsdenphilly.com

lucky 13 pub1820 S 13th Streetlucky13pubphilly.com

pub on passyunk east (pope)1501 E. Passyunk Ave.pubonpassyunkeast.com

South philadelphia tap room1509 Mifflin Street southphiladelphiatap room.com

Sticks & Stones1909 E Passyunk Ave

the ugly American1100 S. Front Streetuglyamericanphilly.com

watkins drinkery1712 S 10th St

Retail Beer

Beer heaven1100 S Columbus Blvd

Bell’s Beverage2809 S. Front Street

Brew1900 S. 15th Streetbrewphiladelphia.com

the Bottle Shop1837 E Passyunk Avebottleshopbeer.com

Society hill Beverage129 Washington Ave

University City/West Bars & Restaurants

tria wine room3131 Walnut Stbibawinebar.com

the Blockley38th & Ludlow Streets theblockley.com

city tap house3925 Walnut Streetcitytaphouse.com

fiume229 S 45th St

local 444333 Spruce Streetlocal44beerbar.com

mad mex3401 Walnut Streetmadmex.com

world cafe live3025 Walnut Streetworldcafelive.com

Brewpubs

dock Street Brewing company701 S. 50th Streetdockstreetbeer.com

Retail Beer

Bottle Shop at local 444333 Spruce Streetlocal44beerbar.com

SuburbsBucks CoBars & Restaurants

Bailey’s Bar & Grille6922 Bristol Emilie RdLevittown, PA 19057

Becker’s corner110 Old Bethlehem RdQuakertown, PA 18951

Blue dog tavern4275 Country Line RoadChalfont, PA 18914bluedog.cc

Bobby Simone’s52 East State StreetDoylestown, PA 18901 ilovebobbys.com

Brady’s4700 Street RoadTrevose, PA 19053bradys-pub.com

the Buck hotel1200 Buck RoadFeasterville, PA 19053thebuckhotel.com

candlewyck loungeRoutes 413 & 202Buckingham, PA 18912

chambers restaurant19 N. Main StDoylestown, PA 18901 Green parrot restaurant pub & patio240 N Sycamore St,Newtown, PA 18940greenparrotirishpub.com

honey42 Shewell Ave.Doylestown, PA 18901honeyrestaurant.com

hulmeville inn4 Trenton RoadHulmeville, PA 19047hulmevilleinn.com

isaac Newton’s18 S. State StreetNewtown, PA 18940isaacnewtons.com

Jamison pour house2160 York RoadJamison, PA 18929jamisonpourhouse.com

maggio’s restaurant400 2nd Street PikeSouthampton, PA 18966maggiosrestaurant.com

manny Brown’s25 Doublewoods RoadLanghorne, PA 19047manny-browns.com

maxwell’s on main Bar & restaurant37 North Main St.Doylestown, PA 18901momsmaxwellsonmain.com

mesquito Grille128 W. State StreetDoylestown, PA 18901

Newportville inn4120 Lower RoadNewportville, PA 19056newportvilleinn.net

puck14 E. Court StreetDoylestown, PA 18901pucklive.com

Spinnerstown hotel2195 Spinnerstown RoadSpinnerstown, PA 18968spinnerstownhotel.com

Springtown inn3258 Rt 212Springtown, PA 18081 springtowninn.com

tJ Smiths1585 Easton RdWarrington, PA 18976

tony’s place Bar & Grill1297 Greeley AveIvyland, PA 18974tonysplaceivyland.com

uno chicago Grill198 N. Buckstown RoadLanghorne, PA 19047

801 Neshaminy MallBensalem, PA 19020 unos.com

1661 Easton RoadWarrington, PAunos.com

Brewpubs

triumph Brewing co400 Union SquareNew Hope, PA 18938triumphbrewing.com

Retail Beer

B&B Beverage3670 Sawmill RoadDoylestown, PA 18902bandbbeverages.com

Bailey’s Bar & Grille6922 Bristol Emilie RdLevittown, PA 19057

the Beer Store488 2nd Street Pk.Southampton, PA 18966

Bensalem Beer & Soda1919 Street RoadBensalem, PA 19020bensalembeer.com

Bound Beverage2544 Bristol PikeBensalem, PA 19020

Stephanie’s take-out29 S. Main StreetDoylestown, PA 18901stephaniesrl.com

richboro Beer & Soda1041 2nd Street Pike Richboro, PA 18954 geocities.com/richborobeer

trenton road take out1024 Trenton RoadLevittown, PA 19054trentonroadtakeout.com

trevose Beer & Soda550 Andrews RdLanghorne, PA 19053

Homebrew Supplies

wine, Barley & hops homebrew Supply248 Bustleton PikeFeasterville, PA 19053winebarleyandhops.com

Chester CoBars & Restaurants

the drafting room635 N. Pottstown PikeExton, PA 19341draftingroom.com

epicurean restaurant902 Village At ElandPhoenixville, PA 19460epicureanrestaurant.com

flying pig Saloon121 E. King StreetMalvern, PA 19149

half moon restaurant & Saloon108 W. State StreetKennett Square, PA 19348halfmoonrestaurant.com

high Street cafe 322 S. High StreetWest Chester,PA 19382highstreetcaffe.com

pickering creek inn37 Bridge StreetPhoenixville, PA 19460pickeringcreekinn.com

rams head40 E. Market StreetWest Chester, PA 19382ramsheadbarandgrill.com

river Stone cafe143 W Lincoln HwyExton, PA 19341riverstonecafe.com

ron’s original Bar & Grille74 E. Uwchlan Ave.Exton, PA 19341ronsoriginal.com

Side Bar10 East Gay StWest Chester, PA 19380sidebarandrestaurant.com

Station taproom207 West Lancaster Ave.Downingtown, PA 19335Stationtaproom.com

tJ’s everday35 Paoli PlazaPaoli, PA 19301tjseveryday.com

winners circle143 W. Lincoln HwyExton, PA 19341winnerscircleexton.comBrewpubs

iron hill Brewery & restaurant130-138 Bridge StreetPhoenixville, PA 19460

3 W. Gay StreetWest Chester, PA 19380ironhillbrewery.com

april/may 2012 77

Happy Hour Monday - Friday 5-7pm

1/2 Price Apps and $1 off Domestic Drafts and

House Wines

Open Mic NightThursdays 8pm-Midnight

$3.50 Beer Specials- Enjoy All Different

Styles of Music

Ask About Brady’s FREE Beer Club Card

to Earn Prizes!

For Upcoming Events, Beer Promos and Specials, Please Visit our Website

BRADYS-PUB.COM

4700 Street Road • Trevose, PA 19053215-364-2000

Flyers Promo$2.50 Molson Canadian

Drafts during games

All Day Sunday$2.50 Yuengling Specials

Bottles and Drafts

Otter Creek Promo NightThursday April 26th

$3.50 Drafts and Bottle Specials

Meet the Rep 8-10pm

30 Beers on Tap, 60+ in Bottles

Cheers 152 Years!

30 Beers on Draft Kitchen Open Late Night

Most Reasonable Prices in Town

Philly’s ONLY Authentic Ale House- Where Every Week is

“Beer Week!”theBEER STORE

Gourmet Beer Collection

488 2nd Street Pike • Southampton, PA 18966

Call today: (215) 355-7373

Craft and Imported Beer

Specialists

Over 1500 Different Kinds

of Beer

Mix-and-Match Bottles

New Imports just in from

Belgium!


township line Beer & cigars5315 Township Line RoadDrexel Hill, PA 19026townshiplinebeerand cigars.com

Swarthmore Beverage719 South Chester Rd, Swarthmore, PA 19081

Homebrew Supplies

Brew your own Beer & winemaking too!2026 Darby RoadHavertown, PA 19083

Montgomery CoBars & Restaurants

Baggatawny tavern31 N Front StConshohocken, PA 19428baggtav.com

Blue dog pub850 South Valley Forge RdLansdale, PA 19446bluedog.cc

Broad Axe tavern901 W. Butler PikeAmbler, PA 19002broadaxetavern.com

cantina feliz424 S Bethlehem PikeFort Washington, PA 19034cantina feliz.com

capone’s restaurant 224 W. Germantown PikeNorristown, PA 19401caponesdraftlist.blogspot.com

chadwicks2750 Egypt RdAudobon, PA 19403mychadwicks.com

chap’s taproom2509 W. Main St. Jeffersonville, PA 19403chapstap.com

craft Ale house708 W. Ridge PikeLimerick, PA 19468craftalehouse.com

east end AlehouseSalford Square712 Main StreetHarleysville, PA 19438ortinos.com/east_end_alehouse.htm

mckenzie Brew house324 West Swedesford RdBerwyn, PA 19312

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

Sly fox Brewing company520 Kimberton RoadPhoenixville, PA 19460slyfoxbeer.com

victory Brewing company420 Acorn LaneDowningtown, PA 19335victorybeer.com

Retail Beer

exton Beverage center310 E. Lincoln HighwayExton, PA 19341extonbeverage.com

waywood Beverage co.624 Millers Hill Kennett Square, PA 19348 waywoodbeverage.com

Homebrew Supplies

Artisan homebrew128 East Lancaster AveDowningtown, PA 19335artisanhomebrew.com

the wine & Beer Barrel101 Ridge RoadChadds Ford, PA 19317

Delaware CoBars & Restaurants

2312 Garrett Bar2312 Garrett Rd.Drexel Hill, PA 19026

Azie217 W. State StreetMedia, PA 19063

Brother’s157 Garrett AveRosemont, PA 19010

flip & Bailey’s900 Conestoga Rd Rosemont, PA 19010flipandbaileys.com

frontier Saloon336 Kedron Ave.Folsom, PA 19033frontiersaloon.com

Jd mcGillicuddy’s118 N. Wayne Ave.Wayne, PA 19087

Directory

690 Burmont RdDrexel Hill, PA 19026mcgillicuddys.net

oakmont National pub31 E. Eagle RoadHavertown, PA 19083oakmontnationalpub.com

pinocchio’s131 E. Baltimore Pike Media, PA 19063pinbeer.com

Quotations37 E. State StreetMedia, PA 19063

teresa’s Next door126 N. Wayne Ave.Wayne, PA 19087teresas-cafe.com

uNo’s chicago Grill3190 West Chester PikeNewtown Square, PA

the whip tavern1383 Chatham RdCoatesville, PA 19320thewhiptavern.com

Brewpubs

iron hill Brewery & restaurant30 E. State StreetMedia, PA 19063ironhillbrewery.com

Retail Beer

Back Alley Beverage2214 State Rd.Drexel Hill, PA 19026backalleybev.com

Beer yard, inc.218 E. Lancaster Ave.Wayne, PA 19087beeryard.com

civera’s 2214 State RoadDrexel Hill, PA 19026

landis deli118 W Lancaster Ave Wayne, PA 19087http://www.cookplex.com/landis/

pappou’s pizza pub415 Baltimore PikeMorton, PA 19070

pinocchio’s Beer Garden131 E. Baltimore Pike Media, PA 19063pinbeer.com

fingers wings And other things107 W. Ridge PikeConshohocken, PA 19428fwot.com

firewaters1110 Baltimore PikeConcord, PA 19342firewatersbar.com

flanigan’s Boathouse113 Fayette StreetConshohocken, PA 19428flanboathouse.com

french Quarter Bistro215 Main StRoyersford, PAfrenchquarterbistro.com

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

iron Abbey Gastro pub680 N. Easton RoadHorsham, PA 19044ironabbey.com

little ortino’s restaurant800 North Main StreetSchwenksville, PA 19473ortinos.com

lucky dog Saloon And Grille417 Germantown PikeLafayette Hill, PA 19106theluckydogsaloon.com

lucky lab 312 N. Lewis RdRoyersford, PA 19468luckylabtavern.com

mad mex2862 W. Moreland RdWillow Grove, PA 19090madmex.com

mccloskey restaurant 17 Cricket AveArdmore, PA 19003Mccloskeystavern.com

mcShea’s30 E Lancaster Ave, Ardmore, PA 19003

242 Haverford AvenueNarberth PA 19072mcsheas.com

oreland inn101 Lorraine AvenueOreland, PA 19075

ortino’s Northside1355 Gravel PikeZieglerville, PA 19492ortinos.com/northside

otto’s Brauhaus233 Easton RoadHorsham, Pa 19044ottosbrauhauspa.com

pJ whelihan’s 799 Dekalb Pike Blue Bell, PA 19422pjspub.com

the Saloon Bar & Grill2508 W. Ridge PikeJeffersonvile, PA 19403thesaloonbarandgrill.net

Side door pub3335 County Line RoadChalfont, PA 18914

tonelli’s278 Easton RdHorsham, PA 19044tonellispizza.com

union Jack’s2750 Limekiln PikeGlenside, PA 19038

uno’s chicago Grill1100 Bethlehem PikeNorth Wales,PA 19454unos.com

village tavern511 Stump RoadNorth Wales,PA 19454villagetavernpa.com

the wet whistle300 Meetinghouse RoadJenkintown, PA 19046

whitpain tavern1529 Dekalb StBlue Bell, PA 19422

Brewpubs

Appalachin Brewing co50 W 3rd AveCollegeville, PA 19426abcbrew.com

iron hill Brewery & restaurant1460 Bethlehem PikeNorth Wales, PA 19454ironhillbrewery.com

forest & main Brewing company61 N Main StAmbler, PA 19002forestandmain.com

mckenzie Brew house240 Lancaster Ave.Malvern, PA 19355mckenziebrewhouse.com rock Bottom Brewery1001 King of Prussia PlazaKing of Prussia, PA 19406rockbottom.com

Breweries

prism Brewery810 Dickerson RdNorth Wales, PA 19454prismbeer.com

Sly fox Brewing company312 N Lewis RdRoyersford, PA 19468slyfoxbeer.com

Retail Beer

Beer world1409 Easton AveRoslyn, PA 19001beerworld-roslyn-pa.com

capone’s restaurant (takeout)224 W. Germantown PikeNorristown, PA 19401

domestic & imported Beverages485 Baltimore PikeGlen Mills, PA 19342

epps Beverages80 W. Ridge PikeLimerick, PA 19468

flourtown Beverage1114 Bethlehem PikeFlourtown, PA 19031

frosty caps1745-47 Old York RoadAbington, PA 19001

hatboro Beverage201 Jacksonville RoadHatboro, PA 19040hatbev.com

michaels deli200 West Dekalb PikeKing of Prussia, PA 19406Michaelsdeli.com

Home Brew Supplies

keystone homebrew Supply435 Doylestown Rd. (Rt. 202)Montgomeryville, PA 18936

april/may 2012 79

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april/may 2012 81

599 Main StBethlehem, PA 18018keystonehomebrew.com

weak knee home Brewing SuppliesNorth End Shopping CtrPottstown, PA 19464weakKneehomebrew.com

New Jersey / delawareBars & RestaurantsBBc tavern and Grill4019 Kennett PikeGreenville, DE 19807bbctavernandgrill.com Blue monkey tavern2 South Centre St.Merchantville, NJ 08109bluemonkeytavern.com

chelsea tavern821 N Market StWilmington, DE 19801chelseatavern.com

deer park tavern108 W Main StNewark, DE 19711deerparktavern.com

domaine hudson1314 N. Washington StWilmington, DE 19801domainehudson.com

dublin Square167 Route 130 Bordentown, NJ 08505dublinsquarepubs.com

ernest & Scott902 N Market StWilmington, DE 19810ernestandscott.com

the farnsworth house135 Farnsworth AveBordentown, NJ 08505thefarnsworthhouse.com

the firkin tavern1400 Parkway Ave.Ewing, NJ 08628www.firkintavern.com

Geraghty’s pub148 W. Broad StreetBurlington, NJ 08016geraghtyspub.com

high Street Grill64 High StreetMount Holly, NJ 09199highstreetgrill.net

homegrown cafe126 E Main StNewark, DE 19711homegrowncafe.com

Jug handle inn2398 Route 73Cinnaminson, NJ 08077

keg & kitchen90 Haddon AvenueWestmont, NJ 08108kegnkitchen.com

madison pub33 Lafayette StreetRiverside, NJ 08075

mcGlynn’s pub8 Polly Drummond Shopping CenterNewark, DE 19711

108 Peoples PlazaNewark, DE 19702mcglynnspub.com

mexican food factory601 W Route 70Marlton, NJ 08053themexicanfoodfactory.com

Nomad905 N Orange StWilmington, DE 19801

ott’s656 Stokes Road Medford, NJ 08055ottsrestaurants.com

pour house124 Haddon AvenueHaddon Twp, NJ 08108

taproom & Grill427 W. Crystal Lake AveHaddonfield, NJ 08033taproomgrill.com

two Stones pub2-3 Chesmar PlazaNewark, DE 19713twostonespub.com

ulysses 1716 Marsh RdWilmington, DE 19810ulyssesgastropub.com

uNo’s chicago Grill225 Sloan AvenueHamilton, NJ

1162 Hurffville RoadDeptford, NJ

2803 S. Rt. 73Maple Shade NJunos.com

washington Street Ale house1206 Washington StreetWilmington, DE 19801wsalehouse.com

world cafe live at the Queen500 N Market StWilmington, DE 19801queen.worldcafelive.com

Brewpubsiron hill Brewery & restaurant710 S. Madison StreetWilmington, DE 19801

147 E Main StNewark, DE 19711

124 E. Kings HighwayMaple Shade, NJ 08052ironhillbrewery.com

Stewarts Brewing co219 Governors PlaceBear, DE 19701stewartsbrewingcom-pany.com

triumph Brewing co138 Nassau StreetPrinceton, NJ 08542triumphbrewing.com

Breweriesflying fish Brewing company1940 Olney AvenueCherry Hill, NJ 08003flyingfish.com

river horse Brewing co.80 Lambert LaneLambertville, NJ 08530riverhorse.com

twin lakes Brewing co4210 Kennett PikeGreenville, DE 19807

Retail BeerAvenue wine & Spirits2000 Delaware Ave LowrWilmington, DE 19806

canal’s discount liquors10 W. Rt. 70Marlton, NJ 08650

1500 Route 38 Hainesport, NJ 08060

1325 McKennans Church RdWilmington, DE 19808totalwine.com

veritas wine & Spirit321 Justison StWilmington, DE 19801veritaswineshop.com

walker’s liquor Store86 Bridge Street Lambertville, NJ 08530

wine works319 Route 70 WMarlton, NJ 08053

wonderful world of wine8 South Union StreetLambertville, NJ 08530wonderfulworldofwines.net

5360 Route 38Pennsauken, NJ 08109

2004 Mount Holly RoadBurlington, NJ 08016joecanals.com

Route 73 and Harker Ave Berlin, NJ 08009canalsofberlin.com

frank’s union wine mart1206 North Union StreetWilmington DE 19806FranksWine.com

Greenville wine & Spirits4025 Kennett PikeGreenville, DE 19807wineandspiritco.com

hopewell Buyrite222 Rt. 31 S.Pennington, NJ 08534hopewellbuyrite.com

hops And Grapes810 N. Delsea DriveGlassboro, NJ 08028hopsandgrapesonline.com

J & d’s discount liquor430 N. Broad StWoodbury, NJ 08096

Joe canal’s 1075 Mantua PikeWest Deptford, NJ 08096

3375 US Rt. 1Lawrence Twp, NJ 08648

305 N. Rt.73Marlton, NJ 08053joecanals.com kreston’s wine & Spirits904 Concord AveWilmington, DE 19802krestonwines.commonster Beverage1299 N. Delsea DriveGlassboro, NJ 08028

red white and Brew33 High StreetMount Holly, NJ 08060redwhitebrew.net

total wine and more 2100 Route 38Cherry Hill, NJ 08002

691 Naamans RoadClaymont, DE 19703

Home Brew SuppliesByoB162 Haddon AvenueWestmont, NJ 08108brewyourownbottle.com

how do you Brew?203 Louviers DriveNewark, DE 19711howdoyoubrew.com

keg and Barrel home Brew Supply41 Clementon RoadBerlin, NJ 08009

princeton homebrew208 Sanhican DriveTrenton, NJ 08618

If you’d like to be listed in our next issue, please email [email protected]


Beer events

Beer eventsFor more events, visit phillybeerscene.com

Aprilmonday, April 9thPhillies Opening Day with YardsDevil’s Den1148 South 11th St., Philadelphia, PA 19147

thursday, April 12th2nd Annual Brews & BowtiesDelaware Center for the Contemporary Arts200 S. Madison Street, Wilmington, DE 19801

friday, April 13th- Sunday, 15thSusquehanna Ale TrailVarious Locations, York, PASusquehannaAleTrail.com

wednesday, April 18thArcadia Ales Brew & ChewCavanaugh’s Rittenhouse1823 Sansom St., Philadelphia, PA 19103

friday, April 20thDogfish Head Barroom BlitzJohnny Brenda’s1201 Frankford Ave., Philadelphia PA 19125

Sunday, April 22ndVictory Beer Dinner w/ Bill CovaleskiCaffee Gelato90 E Main St., Newark, Delaware, 19711

wednesday, April 25thGreat Lakes Beer Dinner (Rescheduled)Jamison Pour House2160 York Rd., Jamison, PA 18929

thursday, April 26thOtter Creek Promo NightBrady’s Pub4700 Street Rd., Trevose, PA 19053

Suzy Woods’ Bday w/ Allagash & OmmegangPhiladelphia Bar & Restaurant118 Market St., Philadelphia PA 19106

Saturday, April 28th14th Annual BrewfestManayunk Brewing Co.4120 Main St., Philadelphia, PA 19127

McCoole’s Beer FestivalMcCoole’s Arts and Events10 South Main St., Quakertown, PA 18951

MaySaturday, may 5thCelebration of National Homebrew DayCheck all local homebrew shops for details!

Spring Beer Fest 4High Street Grill64 High St., Mount Holly, New Jersey, 08060

Sunday, may 6thSly Fox Goat RacesSly Fox Phoenixville520 Kimberton Rd., Phoenixville, Pennsylvania 19460

wednesday, may 9thHeavy Hitters of DFHUlysses American Gastropub1716 Marsh Rd., Wilmington, Delaware, 19810

thursday, may 10thOmmegang Goes to the OperaDevil’s Den1148 South 11th St., Philadelphia, PA 19147

Saturday, may 12th2nd Annual Washington Crossing BrewfestWashington Crossing Historic Park Solebury, PA 18938

wednesday, may 16th Philly Beer Scene Beer DinnerIron Abbey680 Easton Rd., Horsham, PA 19044

Founders EventFingers, Wings & Other Things107 West Ridge Pike, Conshohocken, PA 19428

Saturday, may 19thHampton BrewfestPhoenix Sport Club301 W. Bristol Rd., Feasterville, PA 19053

Hopfest Iron Abbey680 Easton Rd., Horsham, PA 19044

tuesday, may 22nd Best of the Philly Beer Scene AwardsWorld Café Live3025 Walnut St., Philadelphia, PA 19104

tuesday, may 29thRussian River/Sierra Nevada Collab. DinnerMonk’s Café264 S. 16th St., Philadelphia, PA 19102

Junefriday, June 1st- Sunday, June 10thPhilly Beer Week 2012!

Saturday, June 2ndInternational Great Beer ExpoPhiladelphia Navy Yard Parade GroundsSouth Broad St., Philadelphia, PA 19112

Sunday, June 3rdWillow Grove’s 1st Annual Craft Beer FestThe Plaza at Willow Grove Park2500 Moreland Rd., Willow Grove, PA 19090

april/may 2012 83

EVERYTHING’S BETTER UNDER AN OBERON SKY.

© Bell’s Brewery, Inc., Comstock, MI, 2012 Wholesalers for the World's Finest Brewers610-967-1701

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