GETS DRAUGHTED

Winter 2020Winter 2020

draught linesdraught lines

BEERS

CAITLIN LANDESBERGOF SUFFERFEST

FOR EVERY

WINTERACTIVITY

ST. PATRICK'S DAY

IN PHILLY

contents8 BEERS FOR EVERY WINTER ACTIVITY By Anita Smith

15 THE BOOKSHELF THE LAGER QUEEN OF MINNESOTA By J. Ryan Stradal

16 CAITLIN LANDESBERG OF SUFFERFEST BEER CO. GETS DRAUGHTED

10 LOVE POTIONS TO LIGHT THE FIRE

22 RODENBACH AND DOGFISH HEADBREW A TRANS-ATLANTIC VIBRANT P'OCEAN By Nora Bryson

Editor in ChiefMaryanne Origlio

Senior EditorMaureen McCoy

Art Directors/PhotographersLoren LeggerieMichael Kuchar

Guest WritersLew BrysonNora BrysonAnita Smith

winter 2020

draught linesON THE COVER:

22

Contributing WritersJessica Lawrence

Doug WilliamsBlaise Hopkins

Caitlin Landesberg of Sufferfest Beer Co.

8 1610 15

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Mark Your Calendars A Few Words From The Editors...

Dear Beer Aficionados,Super Barrel Beer Fest | Easton, PA

January 25, 2020 – The Tap Room at Weyerbacher Brewing Winterfest Live! | Philadelphia, PAFebruary 15, 2020 – XFINITY Live!

Kennett Winterfest | Kennett Square, PA February 29, 2020 – Historic Kennett Square Philly Craft Beer Festival | Philadelphia, PA

March 7, 2020 – The Navy Yard

The New Year has us at Dra- ught Lines in a reflective

mood. Glad that the holiday party circuit has run its course, now is the time to live a more balanced, healthy life. We’re not talking about making any “sacrifices”. It’s possible to indulge in some great food and drink… just in moderation. That’s why we’re so grateful that there are beers being brew- ed today that keep our health- conscious priorities in mind – low-cal, low-alcohol and made with functional ingredients. We all have a renewed respect for the benefits of eating and drink- ing well, and the beer indus-try has taken notice.

This issue’s Gets Draughted highlight focuses on Caitlin

Landesberg and her “functional” Sufferfest brews, which all fea-ture natural ingredients with nutrients that assist athletes in their active lifestyles. We’ve never seen bee pollen as a beer ingredient before! Dogfish Head, which created one of the first and best beers in the lifestyle beer category – Sea Quench – has collaborated with Rodenbach to celebrate 25 years of off-centered brewing. This new Trans-Atlantic brew, Vibrant P’Ocean, is a session sour brewed with elderberry, elderflower, lemon slices and fleur-de-sel. And it’s only 4.7% ABV! Find out more about this monumental collabora-tion on page 22.

But, we know not everyone is interested in “functional” beer. So, we’ve also included a few articles that will make the winter months a little less blah. Lew Bryson reminds us of the fun of seasonal beers and how we should celebrate them. Variety is the spice of life – why drink the same thing all year long when there are so many awesome seasonal selections?

Speaking of seasonality, our Love Potions article on page 10 offers suggestions for a romantic, aphrodisiac-filled night with your Val-entine, and our guide to St. Patrick’s Day in the City of Brotherly Love lets you in on all the fun to be had leading up to March 17th, including a can’t miss, Philly-based, St. Patrick’s Day pub crawl. For all your other winter activities, check out pages 8-9 for the per-fect brews to pair with each.

It’s really all about enjoyment of life and being true to who you are… so in 2020, have fun and be self-expressive through the alco-hol you drink!

Cheers,

The Draught Lines Editorial Staff

RAVEEVIEWS

IPA Beer Chili

1 lb. ground beef 1 lb. ground turkey3 tsp. chili powder3 tsp. ancho chili powder1 tsp. cumin1 tsp. salt1.5 tsp. chipotle chili powder

Ingredients

Is there anything more comforting in the middle of winter than a warm bowl of chili and a good beer? We don’t think so. And luckily, this recipe combines both. Perfect for an afternoon curled up on the couch or to bring to your next football-watching party, this IPA beer chili is just what you need to cure the winter blues.

Preparation

Brown ground beef and turkey in a large Dutch oven until fully cooked and crumbled apart.

Add spices and stir into meat. Sauté for 1-2 minutes to bring out the flavors of the spices and infuse them into the meat.

Add all remaining ingredients and let simmer for 15-20 minutes, un-til warm and bubbly.

Serve with chips, shredded cheese, fresh cilantro and sour cream, or as desired. -Recipe courtesy of Garnished Plate

14 oz. canned crushed tomatoes 14 oz. canned salsa-style diced tomatoes 15 oz. canned black beans, drained and rinsed 12 oz. Green Flash West Coast IPA 1 cup chicken broth

Lagunitas IPA at Union Jack's

REDISCOVER

Andy Steigelmann, owner of Union Jack’s Olde Glory Pub in Glenside, describes his tavern as “dive-chic”. The walls are adorned with neon signs and other beer memorabilia, while the back of the bar sports Steigelmann’s eclectic collection of personal treasures, not to mention his Union Jack flag.

Union Jack’s has been “trail blazin'” the craft and import beer scene in the Philadelphia area since 1992, when Steigelmann's father, Jeff, opened the family business. The pub has 22 draught lines offering an interesting mix of craft beers. Lagunitas IPA has consistently been a part of their tap rota-tion. Bottles, and now 19.2 oz. cans, are also stocked.

“Lagunitas changed things up from the very start, even before it made its way to the East Coast,” Steigelmann says. “Their IPA was one of the first West Coast-style IPAs to really hit big. It’s a consistent, balanced beer with a relatively modest (6.2%) ABV and great hop flavor that doesn’t overpower your palate.” Steigelmann says that Lagunitas set themselves apart from other breweries by offering great beers reflecting their unique culture. “What stood out to me was that Lagunitas was the first brewery I really remember defining themselves by their personality. They were one of the first breweries to describe their beers with words like ‘dank’ and they brought this creative, cool, laidback California style to the beer scene.”

Originally released in 1995, Lagunitas IPA is made with 43 different hops and 65 various malts. Highly drinkable, this beer is still gaining fans 25 years after its release. “You still see Lagunitas IPA around because it has outlasted the extreme industry trends,” says Steigelmann. “In this age of haze bombs, crazy stouts, session IPAs and low-calorie beers, Lagunitas IPA sits right in the middle of it all, as an iconic IPA that consistently tastes great.”

“Whenever Lagunitas IPA is on draught here, the keg is gone within two days,” Steigelmann says. “It appeals to the old-school craft nerds, but also the average drinker. People know the Lagunitas name, and their IPA.” This approachable, timeless classic always has a home at Union Jack’s Olde Glo-ry Pub. “This beer bridges the gap. You can tailgate with it or just enjoy one. Lagunitas IPA is something that everyone should experience on their journey through the beer world.”

Owner of Union Jack’s Olde Glory Pub, Andy Steigelmann

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The Best Beers to enjoy…

After a day on the slopes or playing in the snow

After a long day skiing or sledding with the kids, no doubt you’ll want to wind down with a beer. What better way to end the day than with a hoppy IPA? Reach for a tried and true like Lagunitas IPA or Stone IPA, or try something new like Sierra Nevada’s celebratory 40th Hoppy Anniversary Ale, which showcases the bold flavors of a classic West Coast IPA: intense pine and citrus, with a deep gold color and slight caramel sweetness. Need something even stronger? Cape May’s Snag & Drop is a lupulin laden beast. This triple IPA weighs in at 10% ABV and is packed to the gills with the stickiest, most pungent hops.

After shoveling the driveway

Not all winter activities are fun… like shoveling the driveway or cleaning off cars. Chances are, you’re going to want to get it done as quickly as possible, get inside and warm up. Instead of making yourself some hot choco-late, reach for a Sierra Nevada Barrel-Aged Narwhal. Hearty and powerful with an 11.9% ABV, this heavy brew will warm you up fast, from the inside out. Or try 2SP The Russian. This award-winning Imperial stout has big, roasty and chocolatey flavors, with an espresso finish. The standard by which Russian Imperial stouts are judged, this one won’t disappoint.

While chillin’ at home by the fireplace

Some of us want to be outside as little as possible in the winter months. Curl up with a comfy blanket and a good book (or TV remote) with 21st Amendment Fireside Chat, brewed with Golding & Magnum hops and hints of spices and cocoa, this malt-heavy seasonal will hit the spot. Another excellent choice is Great Lakes Blackout Stout. Bold and dark as a power-less metropolis, this Russian Imperial stout is kindled with black malt & roasted barley and illuminated by flickers of bitter hops. Looking for something a little sweeter? How about a Saranac S’More Porter. Inspired by the campfire treat, this beer combines the best of both worlds: S’mores and beer. With the flavors of chocolate, marshmallow and graham cracker, it’s brewed with a blend of caramel biscuit, brown and roasted malts, and aged with chocolate and vanilla. Yum.

WINTER ACTIVITY FOR EVERY

BEERS By Anita Smith

The holiday season has come to an end, a new year is upon us, and winter is officially underway! Many of us have a love/hate relationship with this season. Whether you live for this time of year or are counting down the short days and long nights until

spring, we’ve got a beer to make the most of anything winter throws your way.

draughtlinesmag.com 9

Anita Smith is a freelance writer and editor. In addition to writing for Draught Lines Magazine, she is also an executive editor of Chilled Magazine. Anita grew up in Delaware County and has a Communications degree from West Chester University. She currently lives in Norristown with her husband and three cats.

When recovering from workouts

Maybe you’re one of the many who resolve to lose weight in the New Year. Living “healthy-ish” doesn’t mean you have to swear off alcohol completely. You just have to choose wisely. Check out Dogfish Head’s Slightly Mighty IPA. It clocks in at just 95 calories and 3.6g carbs and is brewed with locally-grown barley and a hint of monk fruit (which is sweeter than regular sugar, but doesn’t raise blood sugar levels). Or go with any beer in Sufferfest’s lineup: Repeat Kolsch, FKT Pale Ale or Head Start Stout. Sufferfest beers are brewed for athletes. They’re full of good-for-you ingredients and they’re low-cal & gluten-removed, while still managing to be great-tasting. Another option is new Blue Moon Light Sky, a light, sessionable beer with bright citrus notes and only 95 calories. Or try Sixpoint’s new Trail Haze Hazy Adventure IPA. At just 99 calories and 4% ABV, you’ll get all of that juicy, hazy flavor, without any guilt. Best of all, a portion of proceeds from all purchases go to an environmental charity.

During the Super Bowl

Chances are, you’ll be attending or hosting a Super Bowl party. Your best bet for a long evening of rooting for your team is a low-ABV, sessionable beer, like Lagunitas DayTime, Harpoon Rec. League or new, UFO Light Force, a 98-calorie white ale that packs a refreshing punch of orange peel and coriander into a delightfully drinkable beer. Another great choice is Green Flash Saturhaze, a laid-back, easy-drinking IPA with tropical and citrus aromas that’s only 4.2% ABV! These beers are light and refreshing, allowing you to keep the party going for a while and still feel clear-headed enough to argue with the referees and rate those highly anticipated Super Bowl commer-cials. (Switch to Heineken 0.0 so you can drive home.)

While in a “hazy shade of winter” mood

Hazy beers are all the rage! And the winter months are seeing some great seasonal options, like Dock Street Winter Haze, Sixpoint Party Hat, Saranac Polar Haze IPA and Heavy Seas Hydra’s Haze, as well as awesome year-round offerings like Sixpoint’s new Meltdown double IPA, BrewDog Hazy Jane, Sierra Nevada Hazy Little Thing, Green Flash Tropical DNA and Firestone Walker’s brand-new, low-cal hazy IPA, FlyJack. These cloudy brews have become popular for their softness, juicy sweetness and citrusy, fruity flavors, and they’re a great op-tion for those who love IPAs, but don’t love their bitterness.

To up your energy level

The winter blues are real. When it’s so cold that all you want to do is snuggle under a blanket, it’s time for a caf-feinated pick-me-up like the new La Colombe Hard Cold Brew Coffees. Available in Black and Vanilla flavors, these premium, rich beverages are a perfect blend of alcohol and medium-roasted Columbian and Brazilian coffee. 100% natural Brown Bomber Hard Lattes (available in Mocha, Vanilla and seasonal Bourbon Caramel Latte) offer deliciously rich, creamy flavors along with a buzz. In need of something stronger? How about Heavy Seas Black-beard’s Breakfast? This robust porter with a new world twist weighs in at 10% ABV. It's aged in bourbon barrels and brewed with Chesapeake Bay Roasting Company’s Dark Sumatra coffee. And don’t forget the bourbon barrel aged beauty Allagash Barrel & Bean, brewed with sundried Ethiopian coffee beans. These coffee-infused brews will give you that much needed jolt of java, with a hard kick.

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Today, popular aphrodisiacs like cher-ries, champagne and chocolate paint the picture of a romantic night. How

about a still life with luscious cherries? They’re a good source of potassium, vitamin C and antioxidants, all of which help main-tain a healthy sex drive. Boon Kriek Mariage Parfait and Rodenbach Fruitage are both brewed with cherries, just what you need to set the mood. Chocolate, the quintessential romantic treat, contains phenylethylamine, a stimulant that elicits excitement and a sense of well-being. No wonder Aztec leader Mon-tezuma was said to consume considerable amounts of chocolate each day to fuel his ro-mantic escapades. Treat your sweetheart to a chocolaty beer like Evil Genius I’ll Have What She’s Having, Heavy Seas Siren Noire or Sly Fox Softly Falling Darkness. And champagne has long been the go-to beverage for special occasions. Dock Street Bubbly Wit is made with champagne yeast, making it great for celebrations of all kinds.

Love Potionsto Light the Fire

For thousands of years, cultures all around the world have noticed the connection between certain foods and feelings of desire. So, why not surprise your Val-entine with some sexy suds?

Aphrodisiacs, named after the Greek goddess of love, Aphrodite, are rumored to have a positive effect on the libido when consumed. So, this Valentine’s Day, dim the lights, turn on Marvin Gaye and bust out the beer. Yes, beer. Not only does beer pair with a wide variety of aphrodisiacs, it can also be made with them.

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Whip up a batch of these simple and delicious beer-infused chocolate truffles for a scrump-tious Valentine’s Day treat.

INGREDIENTS

1/2 cup heavy cream

3 Tbsp. dark beer

9 oz. dark chocolate

1/2 vanilla bean

1.5 oz. cocoa powder

PREPARATION

Combine heavy cream with vanilla seeds (scrape from the vanilla bean) and put on low heat. Just be-fore it boils, remove from heat, add chopped choc-olate and stir well until combined. Leave to cool to room temperature. Slowly add beer to the mixture, then pour into square baking pan. Cover with plas-tic wrap and cool for three hours in the refrigerator. The mixture should be firm enough to shape truf-fles. Take 1 tsp. of mixture and shape uneven balls (truffles). Coat with cocoa powder and serve.

-Recipe courtesy of Honest Cooking

Lesser known aphrodisiacs have also made their way into the brewery. Coffee, arguably the world’s most popular stimulant, is known to improve mood and promote the release of endorphins. La Colombe Hard Cold Brew Coffees and Brown Bomber Hard Lattes are two java-infused offerings that can really rev your engine.

Honey, which was prescribed in Ancient Greece for “sexual vigor”, aids in regulating hormones and increasing blood flow. Cape May’s award- winning Honey Porter could be just what the doctor ordered.

For a Valentine’s menu with more substance, consider these “stimulating” foods. Oysters, long thought to be aphrodisiacs, are high in zinc and hormone-inducing amino acids. It’s rumored that Casanova would eat 50 each day. If you’re a half-shell enthusiast, consid-er pairing them with a classic dry stout like Guinness Draught Stout or 2SP Baby Bob Stout. The roasty, malty notes of these dark beers contrast with the salty taste of the oys-ters. And like we mentioned, no Valentine’s Day celebration would be complete without chocolate. For dark chocolate, choose a big beer like 2SP The Russian or a barleywine like Lagunitas Brown Shugga’. A light-bod-ied, hoppy beer like Great Lakes IPA makes a great match for milk chocolate. If white chocolate is your indulgence, a nutty brown ale like Dogfish Head Palo Santo Marron makes a delectable pairing.

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When the family behind local, award-win-ning craft brewery Sly Fox opens a new outpost, they immerse themselves fully into the lore of the community. The open-ing of Sly Fox Wyomissing – their third location (opened before downtown Pitts-burgh and Malvern) – sparked the Gi-annopoulos’ interest in updating a region-al classic, Reading Premium.

Production of Old Reading Beer reaches 173,500 barrels, out-performing most other regional beers.

Sly Fox updates the recipe of Reading Premium and releases the beer in this 16 oz. can.

A Reading Premium Beer float is created for the American bicentennial parade and wins first prize. Afterwards, Reading Brewing Company released the red, white and blue “Bicenten-nial Collectors Series”, which features the Declaration of Inde- pendence and “The Star-Span-gled Banner” printed on the back.

Reading Premium is officially rebranded with the slogan “The Friendly Beer for Modern People”.

1958 1976 20191951

“I always thought there was something unique about it. The original beer was first brewed 133 years ago. This lager survived Prohibition.”

-Peter Giannopoulos

What’s the first thing that comes to mind when you think of Sly Fox Brewing Company? Great beer, of

course. With five “destination” pubs scattered across Pennsylvania, the Giannopoulos family – founders of Sly Fox – doesn’t duplicate their other restaurants. They ap-proach each location as an opportunity to connectwith the community and explore its history.

When plans were in the works to open the Taphouse in Wyomissing, the family became more and more deter-mined to keep Reading Premium alive. “I grew up see-ing old tin signs and lamps in taverns with the slogan, ‘The Friendly Beer for Friendly People’,” says Peter Gi-

annopoulos, sales director for Sly Fox. (The slogan changed to “The Friendly Beer for Modern People” in 1958.) “The mantra is great, but even more than that, we learned from the community that this beer is important to them. It’s been around for generations. The memories attached to the taste and enjoyment of this beer are very strong. People don’t want to lose those kinds of things. And keeping Reading Premium alive for our new neighbors in Wyomissing is something we had to do,” Giannopoulos explains.

The family challenged Sly Fox Brewmasters to “reinter-pret” Reading Premium. Sly Fox certainly knows how to brew great lagers. Among the brewery’s many awards, its Pikeland Pils and Oktoberfest Lager each medaled at the Great American Beer Festival. But brewing an Ameri-can-style, light lager created a “sticky” situation for brewer Tim Ohst and his team.

Light lagers are clean and crisp. Brewing them isn’t easy. Then having to recreate Reading Premium’s authentic, nu-anced flavor profile, on modern brewing equipment, using corn – an ingredient craft brewers don’t usually cotton to – was difficult. “We hit a few speed bumps along the way. But when we got the grain ratios just right, we got a beer that pays homage to Reading Premium’s original recipe, while keeping it friendly enough for the modern people of Pennsylvania,” Ohst quips. “And it’s approachable like our Helles lager, so I think the team got it just right. I hope fans of Reading Premium agree. It was a labor of love, some-thing we wanted to do for our new friends.”

If you can’t make it to Wyomissing, Reading Premium is available on tap and in 16 oz. cans wherever good beer is sold.

DRINKTHESE

NOW

Haze Craze

Hazy IPAs are the flipside of piney, bitter, West Coast IPAs. Juicy with tropical aromas, these “softer”, unfiltered beers deserve your attention.

Sierra Nevada Fantastic Haze 9% ABV Juicy and hazy with notes of mango, melon and citrus, Fantastic Haze is brewed with five hop varieties and loads of malt, oats & wheat.

Firestone Walker FlyJack 4% ABV Everything you want from a hazy IPA, with nothing to weigh you down, FlyJack is a 96-calorie beer, with maximum flavor and no compromises.

Green Flash Tropical DNA 7% ABV This hazy IPA features a complex, lush fruitiness with a bright, hoppy finish and tropical, citrus aromas that will transport your taste buds to paradise, sip after sip.

Sixpoint Trail Haze Adventure IPA 4% ABVTrail Haze is just 99 calories, with a sessionable ABV, but dry-hopped and brewed like those haze bombs people wait in line for. Stone Peak Conditions 8.1% ABVWest Coast hops. East Coast haze. Passion fruit, orange and guava juice inspired by the popular Hawaiian drink, this ridiculously tasty double IPA combines influence from across the country.

Sixpoint Party Hat 7% ABVThis hazy IIPA is a guaranteed good time! That’s what you get when you load up Galaxy, Citra and Mosaic hops in a hazy IPA, with no bitterness.

Heavy Seas Hydra’s Haze 6% ABV Brewed with a ridiculous amount of Citra and Galaxy hops, this beer isn’t shy about its juiciness. From its dank aroma to its powerful citrus finish, Hydra’s Haze packs an intense hop experience.

Saranac Polar Haze IPA 6% ABV Juicy, hazy and delicious, this unfiltered IPA is brewed with Citra, Centennial, Mo-saic and Simcoe hops, providing flavors of citrus, tropical fruit and pine, with a soft bitterness.

HOP ART

When Baltimore artist Chris Gipple found out that Heavy Seas had picked him to be their 2020 Artist in Residence, he couldn’t wait to get started. “I went home that night and started sketching,” says Gipple. “I didn’t even know the beer names or flavors yet. I was just so pumped about the project.”

Gipple’s first assignment was to create the label for the Baltimore brewery’s Anniversary Ale, 24, a 14% ABV quadruple IPA bursting with notes of grapefruit, orange and ripe stone fruit. “Heavy Seas has always been good at creating something unique and fresh based on old traditions. I strive to do the same in my artwork.”

His first commission for Heavy Seas is a symmetrical, psychedelic de-sign, with floral images blending into an abstract four-eyed hipster. How did Gipple settle on this utterly unique image? “Man, I think I subconsciously get inspired by so many things and it all stirs around in my head until I get something on paper. Nature and plants are always a big source of inspiration, especially in this context, because beer fla-vors incorporate so many organic elements.”

Heavy Seas Brewmaster Christopher Leonard agrees that Gipple’s dis-tinctive artwork captures the essence of the beer. “We’ve been having a lot of fun with hazy, juicy, hoppy beers, and they’ve been very well received. We can’t wait to get this one into the hands of all our fans!”

As Artist in Residence, Gipple, whose portfolio previously consisted of music industry illustrations (gig posters and album art), will also create artwork for each of Heavy Seas’ 15 Barrel Brewhouse beers to be released throughout 2020. While it’s been a distinct challenge, the move from gig posters to beer labels has been a welcome change for this accomplished illustrator. “It’s a challenge creating an interesting piece of artwork in such a confined space,” says Gipple. “I’m finding that this small canvas is actually refreshing, as it’s forcing me to exper-iment with different compositions.”

Be on the lookout for more of Gipple’s artwork throughout 2020!

Heavy Seas Anniversary Ale, 24

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the bookshelfTB

THE LAGER QUEEN OF MINNESOTABy J. Ryan Stradal

Reading J. Ryan Stradal’s latest novel, The Lager Queen of Minnesota, is like sipping a favorite, go-to beer, partic-

ularly if you like an easy-drinking lager. Crisp, clean and reliably thirst-quenching, lagers are straightforward and utterly uncomplicated, at least they appear to be on the sur-face. Lagers are notoriously difficult to make well. There is no place to hide flaws. And it takes time spent in the tank at a cool temperature for the flavors to develop. (That’s why most homebrewers, as well as fledgling craft brewer-ies, make ales.) The same can be said for the characters in Stradal’s book. You think you have them all figured out, but the more you learn about them, the more complex they become.

The story begins in 1959 and concludes in 2018, a time peri-od that traces the evolution of the American beer industry up to the craft beer boom and beyond. The story – a family drama – is told from the perspective of three women; sisters Edith & Helen Calder and Edith’s granddaughter, Diana – a scrappy, kind-hearted survivor who happens to get a per-fect score on the PSAT. Dutiful Edith and her ambitious, rule-breaking sister, Helen have a serious falling out after the death of their father, a Minnesota farmer who leaves ev-erything to Helen. Motivated and calculating, Helen wants the money to keep her husband’s legacy brewery afloat, se-curing the status and lifestyle she had always dreamed of.

Edith’s life was quite different. Tragedy found its way to her doorstep with heartbreaking regularity. But without any fanfare or self-pity, she accepts the cards fate has dealt her. Besides, she thinks, who would want to hear a wom-an’s tale of woe? A man’s sad story, she realizes intuitively, would be something the world would welcome as the first page of a great saga.

Edith bakes award-winning pies – the third best in Min-nesota – for the residents of a financially strapped nursing home. Even her five minutes of fame make her self-con-scious, lest she be thought of as ambitious like her schem-ing sister Helen. Toiling well past retirement age, she does whatever she can to keep a roof over her orphaned grand-daughter’s head. Eventually, not even Edith and her cheery, can-do disposition can make ends meet. Diana secretly turns “Robin Hood” to cover their expenses. When Diana is caught stealing power tools from a man who happens to be a successful brewery owner, it’s just a matter of time before the three women confront one another in a craft brewery coming face-to-face with the consequences of a lifetime of decisions.

Author J. Ryan Stradal is a midwesterner through and through. In fact, his best-selling, debut novel is titled Kitch-ens of the Great Midwest. In a recent interview broadcast by National Public Radio, Stradal explained why he wrote The Lager Queen of Minnesota. In a conversation with radio per-sonality Ari Shapiro, he explained that he wasn’t seeing the kind of strong, midwestern women who raised him por-trayed well in contemporary fiction. And while doing his research, he didn’t see them playing prominent roles in the brewing industry either. That’s when he decided to create these characters and place them in a beer world he wants to see exist.

By the way, to prepare for this undertaking, Stradal visited at least 36 breweries.

If you are in the mood for an easy, but emotionally satisfy-ing read, with a storyline that reveals what it takes to be a successful brewer, this book is for you.

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gets draughted

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GETS DRAUGHTED

CAITLIN LANDESBERGOF SUFFERFEST

In 2012, Caitlin Landesberg was shopping for a beer that kept her health- conscious priorities in mind, but she came up empty.

“As a picky consumer, I didn’t see a beer in the market that gave me ev- erything I wanted,” says Landesberg. “Something with intentionally-cho-sen, beneficial ingredients that could complement my lifestyle.”

Instead of giving up, this athlete and entrepreneur went to work. “I set out to develop the beer I wanted to see in the world: low-cal, but still rich in flavor and complexity. Gluten-removed, but still great-tasting. Uncon- ventional ingredients, but never gimmicky.”

And so, Sufferfest Beer Company was born. The brewery’s name is slang for an activity requiring great endurance, like a marathon. Landesberg and her Sufferfest team create “functional” beverages that feature natu-ral ingredients with nutrients that assist athletes in their active lifestyles. Now, having joined forces with national craft brand Sierra Nevada, Suf-ferfest is available to more consumers across the country.

Draught Lines (D.L.) What was the first spark in your journey to create Sufferfest?

Caitlin Landesberg (C.L.) I started homebrewing in 2012, and I was immediately hooked. I dug into the science behind the process and the ingredients, and it all started to make sense to me.

D.L. What were those first few homebrews like?

C.L. I’ll admit that my first batches of beer were selfish: I wanted to make the perfect finish line beer for me and my friends. Then, I found myself stumbling upon more people, a movement if you will, of people, who like me, want more from their beer. My mind-set shifted and the goal got bigger: I wanted to create the go-to finish line beer for active and healthy consumers. Today, I’m proud to say that we’re well on our way to achieving that goal.

D.L. What makes a beer “functional?”

C.L. At Sufferfest, we’re trying to find out what the Gatorade of beer looks like. While our beers won’t help you run faster, we cre-ate products that keep the needs of athletes in mind. We’re push-

ing to create beers that provide extra vitamins and micronutrients that aid the body to recover after extreme exertion. Active ingre-dients such as bee pollen and black currant do that. And we’ve perfected a process which removes gluten from our beers.

D.L. How has Sufferfest garnered so much brand loyalty – specifi-cally from millennial beer drinkers – in such a short time?

C.L. Millennials thrive on innovation and choice. What truly drives loyalty with this picky consumer is alignment of values; brands with strong POVs around sustainability and social issues are the ones earning long-term consumer loyalty.

D.L. Sufferfest is also one of the only B Corporation breweries in the country. Can you tell us more about what it means to be B Corp. certified and why it’s important to Sufferfest’s mission?

C.L. Being a B Corp. means that we are dedicated to certain princi-ples, not only making good beer. We hold ourselves to the practice of balancing greater purpose with profit. We elect to be audited so that we remain accountable for operating with the highest stan-dards across the board – sustainability, community, governance – it’s certainly not the easy way to do business, but it’s the right way.

D.L. How did your recent partnership with Sierra Nevada come about?

C.L. I met Sierra Nevada CEO Jeff White at a conference by chance, and we got to chatting. He believes in the movement I described, a growing segment of active & healthy consumers looking for some-thing “more” from their food and drink. I have always admired Sierra Nevada – not only for their world-class beers – but also for their approach to doing business. They operate a zero-waste facili-ty and were composting before it was cool!

D.L. Why was joining forces with Sierra Nevada such a good fit?

C.L. Right now, Sufferfest operates more like an outdoor gear brand. Sierra Nevada quite obviously brings both beer and busi-ness experience, so we’re very grateful to be in their capable hands, as we hit more markets nationwide.

D.L. How is Sufferfest changing the way breweries reach out to consumers?

C.L. [We’re] building upon this movement of hardcore Sufferfans and meeting them where they sweat: at the finish line of their mud runs, at their favorite bar after a workout or simply at their local grocery store when they’re looking for something a little different.

D.L. What’s in store for next year?

C.L. We rolled out our variety 6-pack in order to give consum-ers a chance to try us out and find their new favorite beer. Ad-ditionally, many new markets will carry our gold medal-winning Repeat Kolsch: low-carb, low-cal and brewed with bee pollen (an ingredient you’re more likely to see on top of an acai bowl). Next year, we’ll FINALLY give our community the beer they’ve been demanding for a while: a low-cal IPA, done the Sufferfest way. Stay tuned for the latest news and follow us on Instagram @sufferfest-beer!

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Draught Lines sat down with Landesberg to find out more about Sufferfest, their beers and how they’re creating more and more “Sufferfans”.

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HEAD START STOUT Rich in flavor, but light in calories at only 135 per 12 oz. (practically unheard of for a stout), Head Start is brewed with Equator coffee and coconut water.

who SWEAT FOR THEIR BEER

SUFFERFESTis brewed for ATHLETES

REPEAT KOLSCH Repeat is only 95 calories and is made with bee pollen, which is packed with protein, vitamins, minerals and an-tioxidants – a treasure trove for any athlete looking to get more out of their beer.

FKTPALE ALE Brewed with salt and black currant, FKT (Fastest Known Time) gives athletes the flavor and richness they deserve, with an edge.

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Our guide to St. Patrick’s Day in the City of Brotherly Love is a “how-to” for having a great time.

Spring is right around the corner, which means it will soon be time to break out the green and map out your pub crawl for St. Patrick’s Day. Lucky for us, Philadelphia has a rich history when it comes

to celebrating St. Patrick’s Day (heck, we spend two weekends leading up to March 17th just getting ready!)

Draught Lines is here to help you get the most out of your Philly-specific St. Patrick’s Day celebration. Erin go Bragh!

Erin Express If you’re looking to roll with the crowd and not worry about planning or driving – the Erin Express is for you. A 30-year Philadelphia tradition, this bus tour shuttles among Philadelphia bars on the two consec-utive weekends leading up to St. Patrick’s Day. Originally organized by the owners of Cavanaugh’s and Smokey Joe’s, the Erin Express is totally free! Buses stop at each bar on the list every 15 minutes. Check out the website for the itinerary and simply stop by a participating bar to hop on the bus!

A St. Patrick’s Day Parade in Philadelphia This year’s St. Patrick’s Day parade will be held on Sunday, March 15th. Rain or shine, this parade has been a Philadelphia tradition since 1771. (New York City claims to have had the first parade in 1763, but St. Augustine, Florida did it first in 1601.) Starting at 20th and JFK, stake out your parade viewing spot near City Hall or along Market Street, as the parade makes its way to Delaware Ave.

Slàinte!It’s St. Patrick’s

Day in Philly

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With its close proximity to City Hall and the official parade route, we’ll be starting our day at Tir na nÓg. This Center City favorite opened 15 years ago and it serves up traditional Irish food 7 days a week. “We like to make a whole week out of St. Patrick’s Day,” says owner James Moore. “We have live music, pub quizzes and traditional Irish dancing. It’s not to be missed.”

Next, we head south to Fadó, at 15th and Locust streets. Accord-ing to manager Dolores Kenny, Fadó was established in 1996 by a small group of Irish entrepreneurs who came to the US in hopes of bringing the best of Dublin to Philadelphia. “We have it all here. You can get lost in our nooks and crannies, just as you would in a traditional bar in Ireland.” With a roaring fireplace and unmatched hospitality, Fadó (which is Gaelic for “long ago”) is a must for any St. Patrick’s Day pub crawl.

A quick jog to the other side of Broad Street brings us into prime Irish pub territory, with some of Philly’s best haunts within just a few blocks of each other. St. Patrick’s Day isn’t complete without a few pints upstairs at Fergie’s. An Irish immigrant who moved to Philly in his early 20’s, Fergus “Fergie” Carey is a bonafide “Phil-eb-rity” and has been at the helm of Fergie’s Pub for 25 years. Then pop into Finn McCool’s to try one of their 17 beers on draught, which are mainly Irish, Belgian and German microbrews.

Around the corner is the award-winning pub, Moriarty’s, once you’re inside, you’ll see why. Housed in a building that dates back to 1830, Moriarty’s walls are lined with historic pub artwork and hand-crafted woodwork. While not exactly “traditional” Irish fare, their wings are some of the best Philly has to offer, having won a coveted Best of Philly award from Philadelphia Magazine.

A brisk walk down Walnut will do some good at this point, work-ing off the pub food and pints by crossing Broad once again. A stroll near Rittenhouse Square brings us to our final two stops for the day. First up, The Bards – a no-frills, classic Philly pub that pays homage to some of Ireland’s greatest literary minds. Manager Kristen Muldoon hopes The Bards gives Philadelphians a real taste of Ireland. “In Ireland, the local pub is a focal point where people meet to converse, to entertain each other, to share a meal and to celebrate,” says Muldoon. “That’s what The Bards is all about.”

And what better place to wrap up a day of Irish pubs than THE Irish Pub at 20th and Walnut. For 37 years, owner Mark O’Con-nor’s landmark establishment has served up Irish pub fare with an American twist. One twist is the absence of Guinness. “We like selling beers that are made a little closer to home,” says manager Mary Hansbury. “So, we usually have Sly Fox O’Reilly’s Stout in-stead.” Just like Guinness, Sly Fox’s Irish-style dry stout is always poured with nitrogen for a rich, creamy pint. O’Connor agrees, “I always tell our customers, ‘If you don’t like it, the beer is on me,’ and I haven’t had to buy a beer yet!”

DRAUGHT LINES OFFICIAL PUB CRAWLAfter spending the weekends leading up to the big day on the Erin Express and cheering on your fellow Philadelphians in the St. Patrick’s Day Parade, it’s time for the Draught Lines pub crawl!

draughtlinesmag.com

By Nora Bryson

Though separated by an ocean and centuries of tradition, Delaware’s Dogfish Head and Belgium’s Brouwerij Ro-

denbach are united by a history of excellence, innovation and dedication to craft. So it came as no surprise when Ro-denbach announced earlier this year that as they embarked on the first-ever collaboration in their 200-year history, they would be partnering with Dogfish Head’s Sam Calagione to bring a unique, modern, sour beer to America.

Rodenbach andDogfish Head

Brew aTrans-Atlantic P’Ocean

To celebrate 25 years of off-centered brewing, Dogfish Head partnered with an iconic old-world brewery to create a modern lifestyle beer that’s high in flavor, but low in al-cohol.

Sam Calagione with Rudi Ghequire and DFH Brewmaster Mark Safarik

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Rodenbach’s Master Brewer Rudi Ghequire and Bill Marchi, head of Wooden… It Be Nice!, Dogfish Head’s wild beer and barrel-aged program, met at the Craft Brewer’s Conference in March 2018, and talk of a partnership began. By the end of that year, Ghequire visited the Dogfish Head facilities to meet with Calagione to plan their historic collaboration.

“We spoke a lot about how Rodenbach’s traditional methods of brewing and blending, dating back cen- turies, would heavily in-fluence the direction of the beer, and that began the foundation for our brain- storming,” said David van Wees, President of Swin-kels Family Brewers Im- ports, North American im- porter for Rodenbach. “It was amazing to watch these two icons work so closely together and see the magic happen as wheels started spinning about what the fi- nal beer would taste like.”

Now, after several trips across the Atlantic, Dog-

fish Head is poised to release their collaboration with Roden-bach. The beer, cleverly named Vibrant P’Ocean (get it? Potion!), is a blended sour that is part classic, part unconventional. The beer began as a two-year, foeder-aged sour brewed by Roden-bach, which was then blended with Dogfish Head’s offering, a kettle sour brewed with pilsner malt, malted wheat, elderberry, elderflower, lemon and fleur-de-sel. Though not typical addi-tions to a traditional Belgian ale, elderberry and elderflower are European favorites, and fleur-de-sel, the more complex cousin of the sea salt used in SeaQuench Ale, adds a nod to tradition, while remaining firmly modern. The resulting ruby-aubergine- colored brew offers tart, dry flavors of jammy berries and floral lemon, the perfect combination of “old-world charm and funky irreverence.”

With their shared commitment to craft beer excellence, a col-laboration between these two great breweries was sure to bear exceptional fruit, and now, we’re able to reap the rewards. Vi-brant P’Ocean is available for a limited time on draught and in 6-packs of 12 oz. cans.

This love “P’Ocean” (as in labor of love) boasts big, jammy berry and floral lem-on flavors, with low alcohol… only 4.7% ABV.

Dogfish Head Brewery has been producing offbeat takes on classic styles since their founding 25 years ago. One of America’s most iconic craft breweries, Dogfish Head has produced many beloved brews, in-cluding mainstays like 60 Minute IPA, and one of the best beers in the fast-growing lifestyle beer category, SeaQuench Ale, a low-cal session sour.

Rodenbach has been producing some of the world’s finest beers since 1821. Their Flan-ders red ales are classics of the style, with Rodenbach Classic winning gold medals as far back as 1894, and Rodenbach Vin-tage earning the title of World’s Best Sour Beer at the 2018 World Beer Awards.

The year has turned, we're seeing everything with 2020 vision, and you should be looking at season-appropriate beers. If you don't know what I mean, read on; if you do, get

ready for some old and new favorites!

BACKON TRACK

2020

Back in the early days of craft beer – back when we called it “microbrew” – one of the things we celebrated was beer

brewed according to the calendar. Seasonal beers swung to the seasons, to the olden times, keyed by things like the harvest, planting, thaws, snow and yes, even mating season.

Holiday beers were the first seasonals to return to the scene. Oktoberfest followed, bocks for the cold and Irish-style stouts for St. Patrick's Day. Lots of traditional beers were rediscovered. Some new traditions were created too, like the spicy richness of pumpkin beers, fruited-up gose and Berliner weisse for quench-ing summertime thirsts.

Recently, though, we've taken to drinking the same beers all year. As I wrote elsewhere, it was as if an IPA steamroller had shat-tered the beer calendar like plates at a Greek wedding. Season-ality was all but gone, as brewers put out IPAs, Imperial stouts, sours and sweet 'pastry' beers, without any kind of regard for the time of year. Holiday beers were still strongly calendar-driv-en, but that was it.

Until 2019, when Oktoberfest seemed to make a comeback. And I say, let's take it and run with it, before we lose these traditions altogether. I'm not ready to give up my beer calendar for the sake of year-round cucumber-kiwi gose! Open your calendar app, and let's schedule some drinking.

By Lew Bryson

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February means three things: Super Bowl, Groundhog Day and Valen-tine's Day. The first two, well, you drink what you want. But Valentine's Day calls for something seasonally special to reflect the romantic holiday.

Start with some rosé; a beautiful rosé cider from Angry Orchard, Jack's, Strongbow or Woodchuck. Go with a rich Trappist-style pour for din-ner. Chimay Gold or the Grande Réserve are so prestigious. Or, if your meal is lighter, pour a perky, powerful Piraat golden ale.

Then for dessert, you can go to either fruit – where the full array of Ro-denbach covers you well; the new Fruitage is yummy! – or chocolate. Three very different chocolate beers are the Heavy Seas Siren Noire with bourbon barrel aging and vanilla beans; Evil Genius I'll Have What She's Having, a chocolate and hazelnut Imperial stout; or get a pint of the delicious Yuengling Hershey's Chocolate Porter (if it’s still available!). Allagash’s I Believe in Love, a ruby-colored sour ale aged on cranberries and raspberries in oak barrels just screams romance. Or, you could let your sweetheart know you'd want to be with them at 'the end of the world'... sharing a brilliantly effervescent bottle of Unibroue La Fin du Monde.

Lew Bryson has been writing about beer and spirits since 1995. He was the managing editor of Whisky Advocate from 1996 through 2015, where he also wrote the Amer-ican Spirits column, and reviewed whiskeys. He is currently a Senior Drinks Writer for The Daily Beast, and writes for TheWhiskeyWash.com, ScotchWhisky.com and two new magazines: American Whiskey and Bourbon+. He has also written four regional brewery guidebooks: Pennsylvania Breweries (4 editions), New York Breweries, Virginia, Maryland & Delaware Breweries and New Jersey Breweries (with Mark Haynie).

January is deep in the winter, and you'll want something big and burly. This is the time for fireplace beer, something to sip, while you laugh at the snow (or restore yourself after shoveling it). Sierra Nevada Bigfoot is made for this: massive malt, toe-curling hops, big enough to split a 12-ounce bottle. If you want something closer to home, plunk down with some Cape May Devil’s Reach. And there's always the golden glow you get from some Lagunitas Lucky 13!

We've always been partial to lagers around here, though, and that means bock (that's the mating season reference; bock beer is associated with the mountain goat mating season in Germany!). Two German classics will set you up right: Paulaner Salvator and Spaten Optimator. These rich, brown doublebocks deserve some respect, with a hearty meal to soak up the impact. You'll also want Sly Fox Instigator, the big brown from Pottstown. (If it's still cold on Fat Tuesday on February 25th, roll out the Abita Mardi Gras Bock!)

We often get heavy snow well into March, but that's not what drives seasonal drinking in this month. It's St. Patrick's Day, March 17th, and that means Guinness! You can float all day on mellow black pours of the Draught or turn it up with a roar of Guinness Foreign Extra Stout. Want to be different? Ice up a glass of Magner's Irish Cider – their new berry flavor hits the shelves in February. And don’t forget Sly Fox O’Reilly’s Stout – a great local option.

You won't regret any of these choices, and you'll be doing the good work of restoring the beer calendar to its proper place. And summer wheat beers are coming!

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A little over a year ago, Guinness opened a shiny new brewery inside a renovated distillery just north of

Baltimore – a place for Americans to experience 260 years of Guinness culture, without having to cross the proverbial pond to visit the venerable St. James Gate Brewery. But what to name this new gateway to Guin-ness? How about Open Gate Brewery and Barrel House.

While at first glance it might feel like you’ve been trans-ported to Dublin, the Open Gate Brewery and Barrel House is no mere reproduction of the facility on the old sod, it’s a state-of-the-art laboratory, hyper-focused on experimental, American craft beers. Surprised? We were too.

“In the first year, our 10-barrel system brewed over 100 different beers,” Wagner says. So if you think Saint Patrick’s Day is the only time to tip back a beer from Guinness, think again. According to Wagner, whether it’s their new Barrel-Aged Stock Ale, Harbor Pils or Co-conut Porter, innovation is now the name of the game with Guinness. “When people taste these beers, it’s not

hard to convince them to come on this journey with us.”

Taking the journey to visit this new brewery is an ex-perience unlike any other. “We’re a bar with a museum built around it,” says Wagner. Step inside and you’ll instantly see that this is a place where the stories and legacy of Guinness come to life – and will continue to evolve moving forward. Spend an hour on their sig-nature brewery tour to learn all about their 260-year heritage – everything from Arthur Guinness’ legendary 9000-year lease, to the world-famous Gilroy artwork, which adorns the walls of the brewery.

Grab a stool at their spacious taproom to try everything from their traditional Foreign Extra Stout, to a brand-new IPA. Or sit down for a proper meal at their stunning 1817 Restaurant, with fare that celebrates both Chesa-peake Bay seafood and traditional Irish pub dishes.

Guests are quick to discover why this new facility is celebrated as an ode to Irish heritage and American cre-ativity.

When the concept for the new brewery was first an-nounced, many consumers naturally assumed that the new facility would be all about stouts. “The ini-tial thinking from a consumer standpoint is ‘Oh, you opened this new brewery so you can brew stouts in America.’ But we decided we didn’t want to do just that,” says Wagner. So, while you can still stop in to en-joy a classic Guinness Draught, expertly poured, fresh off the tap, Wagner says, “Our stouts are always going to come from Ireland. That’s important to us. This brew-ery is the innovation hub for Guinness.”

Guinness' BaltimoreBrewery

Where New and OldWorld Collide

You can still drop by to enjoy a pint of Guinness Draught, but this new brew- ery is all about innovative, American -style beer.

Ryan Wagner

“To take a brand like Guinness, with this much heritage and history and create [a new bre- wery] that’s focused on Amer- ican craft beer, was a risk,” says Guinness Brewery Am- bassador Ryan Wagner. “No one could have predicted what was going to happen.”

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All photos credited to: Guinness Open Gate Brewery

While still in the planning stages, the team at Guinness knew it was important for this experimentation to be helmed, not by brewers from Ireland, but by American brewers. “There is nowhere on earth more dedicated to beer innova-tion and experimentation than Ameri-ca,” says Wagner. “We understood if this was going to be a brewery dedicated to authentic craft beer innovation, it had to have American brewers.”

Along with innovation, this new brew-ery has also taken special pride in its ad-opted hometown of Baltimore. The beers of their ever evolving Crosslands series each feature one ingredient that comes from Maryland. “I’m a Baltimore na-tive,” smiles Wagner. “It’s a blue-collar town, always has been. We’re not fancy, but we take care of things that are ours and now that includes this brewery. It’s a perfect fit and I can say Guinness has bought in 100%.”

Pre-GameBecause it’s a lot easier to start the

day when it ends with a beer.

Green Flash and Alpine Return to Philly

Green Flash Brewing Co., a pioneer of the iconic West Coast IPA style, has re-turned to Philly following a two-year hiatus. After taking time to refocus, Brack-en Todd, Green Flash VP of Sales, says the company returned to Philly because drinkers here just never stopped asking for the beer. This move also marks the return of Alpine Beer Co., a Green Flash partner that creates stellar IPAs, includ-ing the much sought after Nelson.

Evil Genius Goes Big with Hard Seltzer

With their overwhelming popularity, it’s no surprise that there’s a new hard seltzer in town – the difference is, this one’s local. Evil Genius co-founders Luke Bowen and Trevor Hayward brought three new flavors to Philly, each at only 100 calories. “You don’t always want to drink beer – and we get that,” says Hay-ward. “We wanted a beverage that you can sip all day, without guilt or that sug-ar headache that some other beverages bring. [Plus] it’s naturally gluten-free.” Bottoms up!

The wait is over! Allagash is set to bring White cans to Philly this February. Founder Rob Tod (a recent James Beard Award winner) first dreamed up this benchmark of craft beer history back in 1995. Allagash White, one of the most renowned and decorated beers in recent memory, is as delicious as it is historic. So, what took so long to release it in cans? According to Jeff Pillet-Shore, Alla-gash’s marketing director, “This beer defines us. When we were ready to release the cans… we had to get it right.”

New Documentary “The Beer Jesus From America” Tracks Greg Koch’s European Mission

A new documentary by Matt Sweetwood follows Stone Brewing’s co-founder Greg Koch as he navigates the construction and opening of his Berlin brewery. Koch was dubbed “Beer Jesus” by a German tabloid – a title he first felt uncom-fortable with, is now the namesake of this in-depth film. Stone’s Berlin Brewery was recently handed off to BrewDog, but the documentary’s revealing look at how this new facility was first brought to life, is not to be missed. Learn more at beerjesusfilm.com.

Allagash White Cans Coming to Philly

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