Philly Beer Scene August/September 2011

August/september 2011 1

™

Issue 14 | august/september 2011 | www.phIllybeerscene.com

plastic Kegs | preston elliot | Hop Cigars | Joe gunnFree! take one

+Oktoberfest

beers, brats & pretzels

philly beer geek meet natty eIsbock

Beyond BrewingThe wonderful world of Stoudts

pHillybeersCene.COm August/september 20112



Contents August/September 2011

feAtures40philly beer geek 2011Meet the newest Geek, Natalie DeChico, AKA Natty Eisbock.

IntervIewed by Carolyn SmagalSkI

44the adamstown wonderlandThere’s more than just beer to be discovered at Stoudts.

by brIttanIe Sterner

48oktoberfest originsA brief history of beer’s biggest

celebration. by SCott wIlley

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seCtiOns

on the sceneBeer events in Philly’s beer scene.

the Variety packmat FalCo, Joe gunn, neIl Harner, andrew loder, ken ogborn, tom PeterS & two guyS on beer

woman on the sceneSensory Educationby Suzanne woodS

fun with beerBeer Foot Bathby neIl Harner

homebrewer’s cornerDrachentöter Dunkelweizen

cooking with beerPrima Pils Dill Pancakes/Beets

tunes & brewsWitnessby bobby Clark

tapping into technologyThe Plastic Kegby zeke dIaz

discoVering craft beerFirst Craft Beer Memoriesby JoHn doHerty

brewmastersRyan Michaels of McKenzie Brew Houseby zeke dIaz

beer traVelDelawareby mat FalCo

not beerHOPZ™ Craft Beer Cigarsby alICIa eICHelman

le fromageJavaHead & Old Gold by Paul lawler

you’Ve been serVed The Stangeby SCott wIlley

from the cellar2007 vs 2011 Delirium Nocturnumby PHIllIP PIttore III

beer law3 Tiered Distribution System: Part 2 by Senator CHuCk mCIlHInney

bar & restaurant reViewsUnique beer destinations for a pint and a meal in and out of the city. by mat FalCo and neIl Harner

the tasting room12 Beers reviewed by our panel with special guest: Preston Elliot.

directory

beer eVentsLocal happenings in the Philly beer scene.

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Mat >> [email protected] Beer of Late: Weyerbacher Que¿beck, if only they decided to make this beer again!Bar You Are Most Likely To Be At: Whichever one is having the best event.Best Beer Week Memory: That’s tough and is probably a toss up between eating sardine heads with Dann Paquette of Pretty Things at the MidAtlantic dinner and the sauerkraut eating competition I had with Carol Stoudt at Brauhaus Schmitz. Both

were quite entertaining.What You’re Looking Forward To: The good fall beers coming back; I can only take so many summer wheats.Person In the Industry You Would Like To Meet: Jack Curtin. The man has eluded me for over two years now.Beer You’ve Wanted To Try But Can’t Get Your Hands On: I haven’t put much effort into it, but I would like to try a Westvleteren 12 and see what all the hype is about.

Neil >> [email protected] Beer of Late: I’ve been drinking a lot of blondes lately. Not one specifically but they’ve been my go-to. Bar You Are Most Likely To Be At: Hulmeville Inn Best Beer Week Memory: Being able to share the table with “Homebrew Chef” Sean Paxton at the Deschutes beer dinner at London Grill.

What You’re Looking Forward To: Pumpkin beers everywhere. Some people love them. Some people hate them. I am definitely a lover. Person In the Industry You Would Like To Meet: Someone with the backbone to take clippers to Falco’s hair. Beer You’ve Wanted To Try But Can’t Get Your Hands On: I’ve had a few of Short’s Brewing Co.’s beers and they’ve all been fantastic. But, there are plenty more that I haven’t had or had the opportunity to pursue.

meet the founders

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is a BrewStudio Marketing & Advertising Publication. Copyright © 2011 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 Levenduski

exeCutive editOr

Alicia Eichelman

direCtOr Of pHOtOgrApHy

Gina Aquaro

stAff pHOtOgrApHer

Alison Dunlap

COntributing editOrs

Johnny Bilotta, Bobby Clark, Zeke Diaz, John Doherty, Patrick Feury, Joe Gunn, Paul Lawler, Dave Martorana, Senator Chuck McIlhinney, Ken Ogborn, Kyle Park, Tom Peters, Phillip Pittore III,

Carolyn Smagalski, Brittanie Sterner, Scott Willey & Suzanne Woods

COntributing Artist

Andrew Loder

COntributing pHOtOgrApHer

Udo Schwerd

Web designer

Amanda Mitchell

design intern

Sarah Coale

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


Letter from the Art director

Philly Beer Week 2011 came and went just as fast as we thought it would, and as always, it certainly lived up to expectations. Now, summer is winding down, but with that, it is ushering in another one of our favorite celebrations of the year-- Oktoberfest.

If you can’t make it to Germany for the big fest, there is one happening not too far from the city at America’s oldest brewery, Yuengling. This year, their Oktoberfest will be taking place over two weekends in late September/early October. We have all the details for you in our Oktoberfest feature found on page 48. If you prefer to enjoy all that Philly has to offer for Oktoberfest, head to South Street where Brauhaus Schmitz will be hosting festivities on September 19th -24th, culminating with their 3rd Annual Oktoberfest Street Festival, where they will be shutting down the 700 block of South Street for the day. All of your favorite German beers will be pouring along with great German food, live German music and dancing.

While these next few months are all about the celebration of German heritage and beer, we also need to take the time to remember one of the first people to embrace the craft beer scene and establish it on the East Coast. The world of craft beer experienced another terrible loss this year with the passing of Ray Deter. Ray was a trailblazer, opening one of New York City’s first craft beer bars, d.b.a. He had a deep rooted love for Philly and was often in our scene. His friend Tom Peters, wrote a fitting tribute to him found on page 15. The next time you find yourself in NYC, we suggest taking a trip to this pioneering craft beer bar and raise a toast in Ray’s honor.

As always, we appreciate the continued support that you have shown to not only us, but the entire craft beer scene of Philadelphia. Enjoy the rest of your summer and we look forward to seeing many of you on our 4th Annual Brews For Boobies Pub Crawl in early October!

Prost,Melissa LevenduskiArt Director, Philly Beer Scene


Philly Beer Scene’s Candid Photos from the Fun and Exciting World of Craft Beer

1. Bill Young from Manayunk Brewing Co., serving brewpub

beers at Philly Beer Week’s opening tap.

2. Chris LaPierre pours a vintage Jeroboam of Quadfather at

Iron Hill Maple Shade’s 2 year anniversary.

3. Folks gather with Lew Bryson at the Penn Taproom.

4 & 5. PJ’s Pour-A-Palooza, one of South Jersey’s best beer

festivals, was a full house with an awesome selection of

beers to choose from.

6. Dan Weintraub from Triumph New Hope talks beer with a

festival-goer at the Hampton Beer Fest.

7. Mike Gretz taps the first firkin of Prism for Beer Week

festivities in Doylestown.

8. Friends from Delaware enjoying the Belgian Beer Tasting at

Domaine Hudson during Delaware Beer Week.

on the Scene

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Take a summer road trip and visit the breweryhave lunch or dinner and take a tourTours Monday thru Friday from 1 pm to 3pm upon request and Saturday and Sunday at 3 pm

302 North Plum Street - Lancaster, PA 17602 - 717.391.6258 - Join Us www.lancasterbrewing.com @lancasterbrew

Look for these seasonal draft beers

in August

Look for these seasonal draft beers

in September

Seasonal Beer Bucket ListThey’re only here for a limited time

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

IT’S SUMMERTIME,COME OUT &

BUY SOME BEER

7015 Roosevelt Blvd. Philadelphia, Pa

215-338-6384TheSixPackStore.com

Joe Sixpacks“Best Places for Six Packs”

Named One of 79“Remarkable Retailers”

(in the world)

Six Pack StoreSince 1997


The Variety Pack

The Complete Homebrew Beer BookHomebrewing made easy by Philly’s own George Hummel, owner of Home Sweet Homebrew. by ken ogborn

I have read many homebrew books as a homebrewer and none of them are as com-prehensive as this one. The book begins with a very easy outline of the basics of homebrewing called, “Homebrewing for Beginners.” Simply put, if you read this section and follow the directions, you can start brewing right away. The author includes not only a detailed list of equipment needed, but provides the reader with step-by-step instructions; from preparation, to brew day to bottling and enjoying. My favorite part of the first chapter is the Troubleshooting section. Guys, don’t be offended but we usually don’t read all of the instructions ahead of time and something always goes wrong. In this case, a failed at-tempt at homebrew would be the outcome. Immediately following section one are fifteen

rare find:

New eNglaNd BrewiNg Co.’s imperial stout trooper One of the rarest offerings coming from the small CT brewery, this beer is brewed with 7 different malts and Northern brewer hops. The beer used to feature an undisguised Storm Trooper face, but in 2010, they were forced to change the label due to copyright infringements and all new labels feature the Groucho Marx type disguise on the Storm Trooper.

solid basic beer recipes for you to start with, as George reminds us that in the beginning it is better to use tested recipes than to branch out and not have great success.

In part two, “Taking Your Brewing Skills to the Next Level,” George does a great job in breaking down the all grain process and understanding the chemical reactions that occur during the homebrew process. Detailed lists of grain and hop options describing the color and flavors they impart into beer is extremely helpful as you venture out into all grain brewing. Finally, the section concludes by describing how to work with different types of yeast and preparing yeast starters. Immediately following this section are great homebrew recipes

broken down by region so you can find a recipe to work with based on your favorite styles. Many of these are still extract recipes but simple calculations allow you to convert these to all grain if you dare; there is also a section specifically providing all grain recipes.

The final section of the book, “Weird and Extreme Beers,” focuses on working with adjuncts like fruits and spices, smoked malts, fruits and vegetables and also provides you with some basis for ciders, meads and sodas.

This book is a great addition to a homebrewers’ catalog whether you are looking to get started for the first time or have been doing this for some time and are looking for some interesting recipes to work with. The base recipes are solid so you can expand on them and the extreme recipes are ready to use.


The Variety Pack

From BUST to BeerThe art and design of Lambertville’s Keith Shore.

by neIl Harner

I’ll have one of

those seasonal summer

ales, please.

That looks good,

what is that?Oh.

Haw! Isn’t that a

precious sight! Ha, You

need MOre Fruit with

that? MaybE y-

D-LITE By Andrew Loder

Most craft beer lovers are familiar with gypsy brewer Mikkel Borg Bjergsø of Mikkeller, who produces delicious craft beers by traveling to breweries throughout Denmark, Europe, and the U.S. Just as he collaborates with many other brewers on delicious libations, he also collaborates on his label art, most frequently with a designer on our side of world and just a stones throw away from Philadelphia.

Keith Shore is a professional illustrator, designer, and artist. He studied Illustration at the Art Institute of Boston where he refined his already gifted talents so that he could apply them to commercial purposes. From there, one of his first real gigs was drawing an editorial illustration for BUST Magazine, a highly successful women’s publication. Today, his studio is right across from New Hope in Lambertville, NJ just a few doors down from Wonderful World of Wines.

It was through a spark of creative invigoration from a bottle of Mikkeller’s Czech-Style Pilsner that led to the artist to reach out to Mikkel himself, seeking collaboration. After corresponding back and forth via email, Keith finally got to meet Mikkel in person at an event at The Belgian Café, where they explored the possibility of their artistic collaboration.

About a month later, Mikkel introduced him to James Watt of BrewDog by e-mail so that Keith could get started working with them on the BrewDog/Mikkeller collaboration, I Hardcore You. Being that this was his first piece of label art, the process was a challenge, “I had nothing to base the experience on at the time. Collaboration brews are tricky because there are more people to please and it’s challenging to give both brands an equal amount of love artistically,” Keith says. Keith’s final label was a success and the beer was soon not only spreading across shelves in the U.K., but also made its way stateside.

Keith started working on label art for many of his new releases, most of which haven’t made it to the U.S. The process starts with Mikkel giving Keith background on the beer and from there Keith begins with sketches. As Keith puts it, “The most detailed art direction I have ever been given from Mikkel was to ‘draw something weird and cool.’”

Because the two of them have now worked on eleven labels, three of which are available in the U.S., a lot of artistic freedom has been given to Keith because as he remarks, “at this point we’ve developed an aesthetic we are both excited about, which helps things run quite smoothly.”

Keith was kind enough to give a preview of three new releases expected soon in the U.S.; a Quadrupel, a Holiday IPA and a Saison. “The Quad is a Belgian-style ale made in collaboration with Cigar City. It was brewed with Citra and Simcoe hops and aged in Grand Marnier® barrels with papaya and mango. The Holiday IPA will be released in 750 ML bottles with a cork top and is brewed with ginger and European Mistletoe.”

To see more of Keith’s art and get the latest updates on his collaboration with Mikkeller, visit www.keithshore.com.


The Variety Pack

My FavoriTe THingS aBoUT okToBerFeST:1. Those ladies’ outfits. Whatever they’re called, they’re incredible. Through some feat of German engineering, these girls jam their huge Bavar-ian boobs into tiny blouse overall type things.

2. It reminds me of tailgating. I picture huge groups of out of shape dudes, drinking together all day, with some semi-chewed food all over their football jerseys. Depending on the country, those are either real football jerseys (NFL), or stupid football jerseys (FIFA). You have a great time with these guys all day, but you really don’t understand half of what they’re talking about.

3. Cincinnati. For a city with such an awesome name, you don’t hear too much about anything cool coming out of the Queen City. Apparently, Munich’s sister city throws the biggest Oktoberfest bash in the country with over 500,000 attendees. My theory is that the rest of the big cities in the U.S. have professional football teams, so they’re tied up on Sundays in the fall.

4. Wiener Schnitzel a la Holstein. This classic dish originated thousands of years ago in a suburb of Germany called Austria. It’s pounded, egg battered, fried veal, with lemon caper sauce, topped with fried eggs and anchovies. Literally the greatest food ever concocted. Technically, it has nothing to do with Oktoberfest, but if I was attending, I’d eat this hell out of this everyday.

5. The Olympia Looping. This is the name of world’s largest portable roller coaster that shows up at Oktoberfest every year. It’s the tallest, fastest, and the only one with five loops, each representing a ring from the Olympic Games. Germany has such great Olympic memories. In 2008, 20 people got stranded on the top of it when it broke. That’s always funny.

My leaST FavoriTe THingS aBoUT okToBerFeST:1. The Beer. Oktoberfest beers are generally classified as Bavarian Märzenbiers. I tend to classify them as, “they stink.” I love German beer, but seriously, Oktoberfest beers might be the lamest style out there.

2. I’ve never been there. I hate not being able to go to stuff. It might come off as petty or jealous, but I hate the fact that there’s this huge party going on in a beautiful country, with tons of beer, with fat dudes groping gorgeous women without consequence, and I sit at my bar drinking Hoptoberfest or some other cleverly named beer that tastes like hell.

3. Hitler.

4. “It’s in September.” Oktoberfest is generally 16 days long and ends on the first Sunday in October. It can be extended if it falls on the weekend of German Reunification Day or some bullshit. Anyway, it’s not that I hate it for being in September, but I’m so sick of beer nerds waiting for the opportunity to let somebody know it’s mostly in September.

5. 24 times. That’s the number of times Oktoberfest has been canceled due to war, disease, and other various crazy shit. Hey Germany, I’m thinking you might want to chill out a little bit over the next couple of decades; you’re starting to look nuts.

i on BeerThe good and bad of Septemberfest. by Joe gunn

310 E. Lincoln Highway, Exton PA 19341 610-363-7020

www.extonbeverage.com

Mon-Thu 9-9 • Fri & Sat 9-10 • Sun 12-5OPEN 7 DAYS A WEEK

Not Just A Beer Store, A Beer Destination!

SPECIALIZED1/6 KEG SELECTION


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.

is there a patron saint of beer?- John G., Philadelphia, PA

“A” patron saint? Try four well-known saints, and a host of others. Here are two you might recognize: St. Luke - of the Gospel of Luke - is the first patron saint of brewers, who has no real reason to be named so, other than his apparent recognition that the beer of the day was safer than the water, and his knack for mixing medicinal herbs that found their way in to beer. Nicholas of Myra - you might know him as St. Nicholas (yup, that Santa) is also a patron saint of brewers and barrel makers (and about 100 other things). If you ever see Santa on a beer label, don’t be offended. He belongs there.

How are women involved in the history of beer?- Sarah C., Aston, PA

Oh my. This is the stuff of an entire article, if not an entire book. Women were the first brewers, and it is widely believed that in the hunter/gatherer tribe, it is women that discovered the first recipe for beer over 9000 years ago. In ancient times, beer was believed to have been handed from Goddess to women out of pity for the harsh nature of life on Earth. Women made the beer and ran the taverns in ancient Sumaria under the protection of the Goddess Siduri - not only the Goddess of Beer, but also Wisdom. (hint, hint.) Women brewers quickly became priestesses. Before writing was mainstream, women would give men beer, who, in their drunkenness would tell stories for hours. The women would gather the children to listen, and thus oral history was passed down. Even the Code Of Hammurabi describes beer seller as “she.” Men are but a period at the end of the book that is the history of beer, written by women for millennia.

Which of the Philly sports venues has the BeST beer?- Shawn H., Northeast Philly, PA

Honestly, we have some of the best sports venues in terms of beer and food. Top on our list would have to be Citizens Bank Park, which has taps for Flying Fish, Tröegs, Victory, Yards and others. CBP has also been named the best in the MLB for food and drink by Sports Illustrated and ESPN. The Philadelphia Union’s PPL Park is a great place for the beer loving soccer fan. While you are chanting with the Sons of Ben, you can enjoy Victory, Stella, Boddingtons or choose form over 24 different bottled beers available at the Snake and Shield. The Wells Fargo Center and Lincoln Financial fall way short of the mark. They have plenty of beer, but offer little for beer lovers such as ourselves. At these venues, you get a whole bunch of Bud, Bud Light, Miller Lite, and Coors Light. It’s a shame really, but maybe with an out cry from fans who love good beer we may be able to get these places to get their act together. Finally, the Lincoln Financial Center must have a “We Hate Beer Lovers” policy because their choices are downright awful.

B E E R B A R T A Q U E R I A

Imagine 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 ST

WWW.JOSEPISTOLAS.COM

EVERY SUNDAY FROM 5PM- 10PMLive Music

Session Beer Specials

EVERY MONDAY NIGHT Nacho City: 1/2 Price Nachos and Tasty

Tunes from DJ AptOne and Danophonic

AUGUST 20TH FROM 2 ‘TIL 2 Join Us for the Inaugural Summer

Session Fest Musical Guests Include:The Hot Sardines

Cranston Dean & the Philly PholksJohn

Casey ParkerFrank Vacille

Nero Catalanoand Featured Act Lightninging

*more acts to come

All of our favorite summer session beers will be on tap and on special

$5 suggested donation


The Variety Pack

Philly Beer Scene: How did you start working for Tröegs?nick johnson: In college, I spent three years slinging kegs of Natty Ice into car trunks on a nightly basis at Gabler’s Beverage in beautiful Shippensburg, PA. After graduation, I fell into a job at a local wholesaler selling beers like Coors, Rolling Rock and PBR. A friend in the beer industry told me Tröegs was going to hire a Philly rep, so I got a hold of Chris Trogner and went to the brewery to have a beer with him (no lie). A few weeks later, I was selling beer for an amazing craft brewery in Eastern Pennsylvania, New Jersey and Delaware.

PBS: Everyone seems to think you’re just a sales rep for Tröegs. What is your real role at the company?nick: My core job is to sell Tröegs to anyone and everyone. Marketing also plays a huge part in my day-to-day job in regards to spreading the Tröegs love from one person to the next. In my time as a brewery rep I also tackled glamorous jobs like delivering beer, working on the bottling line, brewing my own batch of wedding beer (that doubled as a Scratch Beer), building variety packs, giving tours, and of course, monitoring quality assurance!

PBS: With Tröegs growing and opening a bigger brewery, what can we expect to see from them?nick: Only time will tell, but hopefully a lot more people on this planet will be drinking Tröegs beer! We are creating a working brewery where visitors will be able to see every aspect of beer production via

a self-guided tour. The new brewhouse is located in the middle of the tasting room. It consists of a 100-barrel system, and a 16-barrel experimental system, which gives us a lot more space for experimentation on Scratch Beer and on-premise only beers, as well as the ability to create greater quantities of year-round and seasonal beers. Splinter beer production will also be increased, as we have a dedicated wood barrel room that can accommodate 150-200 barrels.

PBS: What is one of your best memories working for Tröegs?nick: There have been quite a few vivid memories over the past six plus years. We held our first sales meetings on a torn-up couch in Chris’ office, and the last meeting was in our new conference room overlooking the location of the new brewhouse. One of my standout memories was last year’s GABF where Tröegs won three medals. Three of us represented the brewery on the awards stage and the brewery won medals for our two flagships – Hopback and Troegenator.

PBS: Why should people drink more Tröegs?nick: I really love my job and want to keep working at Tröegs, so on a selfish level people should keep drinking Tröegs so I can pay my mortgage and still afford my fancy cars and gold chains. But seriously, we’ve been making great-drinking beers for 15 years that are consistent and well-made. With our expansion, we’ll be bringing some new beers into the marketplace and we will be increasing quantities on hard-to-find beers.

To read The resT of nick’s inTerview and learn abouT his

aspiraTions To break dance on “so You Think You can dance,”

visiT phillYbeerscene.com.

Meet the Scene: nick JohnsonMeet Nick Johnson, Tröegs’ Regional Sales Manager and universal spreader of Tröegs love. IntervIew by mat FalCo


The Variety Pack

ray DeterA tribute to an East Coast craft beer trailblazer. by tom PeterS

The Beer Community lost another great man recently; Ray Deter passed away on Sunday, July 3, 2011 from injuries sustained in a bicycle accident near his famous New York City beer bar, d.b.a.

d.b.a. was one of the first craft beer bars on the East Coast. Ray and his business partner, Dennis Zentek, offered an amazing selection of beer, tequila, mescal, whiskey, bourbon and great wine at this downtown haunt. This place was no one-trick-pony if you were a drinker of good stuff. But that was not what made it a great place to be; it was Ray Deter that made d.b.a. the place to be in New York City.

Ray was the consummate host. He made everyone feel at home, from the casual beer drinker to the most obsessive beer geek. Ray Deter was one of those rare people who could light up a room when he entered. Ray was a great family man, too. He was always talking about his sons, Jake & Max, and the fun they had at their cabin in the Catskills or on their boat fishing. He loved those boys.

Ray was beer before beer was cool. We developed a great friendship over the past 20 years, traveling together to Denver for the Great American Beer Festival, to Antwerp for the 24 Hours of Beer Festival, to Germany to visit breweries & great beer halls, to The Night of Great Thirst in Eizeringen, Belgium, as well as other great beer events held around the world. He was a man dedicated to bringing his guests the best beers in the world and enjoyed life to its fullest.

I recall sitting on d.b.a.’s back patio on an early Fall evening a few years ago with Ray, Dennis, beer writer Michael Jackson and other assorted beer characters. We were discussing Jazz, beer, wine, and of course, talking some smack about Philly vs. New York as the better beer town. Ray did eventually come around and acknowledge Philadelphia as the best beer town in the U.S. Ray loved coming to Philly and I had the great pleasure of sharing a dinner with him at Monk’s Café during Philly Beer Week in early June. I am so happy I had that last bit of personal time with him.

Ray and Dennis operated three d.b.a.’s: the original, and closest to my heart, at 41 First Avenue in NYC, the beer & music-centric d.b.a. in New Orleans, & the newest one in Williamsburg, Brooklyn. Ray had plans to open a few more d.b.a. outposts in, as he said, “cities I want to hang out in.” He loved to hang out in New Orleans for Jazz Fest, Mardi Gras, and other great party times. He was in heaven. Now, Ray is in Beer Heaven.

Ray Deter was part of the lexicon of Philadelphia. Ray had a habit, a good one at that, of leaving parties and festivals without saying goodbye. He knew that someone in the group would try to lure him back for another totally unnecessary beer, so he just left unannounced… he “Detered.” To “deter” is to just take off without saying formal goodbyes. This was Ray’s last “deter.” Goodbye my friend, I raise a glass to our friendship and to your memory.

best homebrew shop

by Phil lyBeerScene!

voted

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

Fermenting Philly’s Beer Renaissance Since 1986!

2008 Sansom Street | Philadelphia (215) 569-9469

www.homesweethomebrew.com

10 rotating tapsfeaturing locals & seasonals!

80+ Bottles & CansFree-Wi-Fi | Smoking Bar

Happy Hour- Mon-Fri, 5-7

831 Christian St, Philadelphia, Pa 19147(215) 238-0379 www.12stepsdown.com

Art Openings on the First Friday of Every Month, 7-9

*Ticket outlet for the Philly Roller Girls

Always a Weekly Beer Special on Tap

Everyday-$2 Bloody Marys & Mimosas (11am-3pm)

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

Wednesday-Quizzo, 7:30-9:00Labor Day Crab Night Sept. 5th

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

Always the life of the party, Ray (pictured right) giving Dan Shelton a good laugh.


For Upcoming Events & Specials Please Visit our Website

www.devilsdenphilly.comwww.facebook.com/devilsdenphiladelphia

Wednesday, August 3rd- 7pm: Yard’s Cape of Good Hope Firkin Tapping

Saturday, August 13th-19th: Pucker Up!! 3rd Annual Sourfest

Saturday, September 17th & Sunday, September 18th: Oktoberfest: German Beers & Food

OUTDOOR SEATING OPENhappy hourmonday - friday

5-7 pm1/2 priced drafts

& tapas menu

brunch sat & sun10:30am - 3pm

17 rotation craft beer drafts & 150 bottles!

215-339-0855

1148 - 1150 South 11th street - Ph iladelphia, Pa 19147

BREW STUDIO PRESENTS THE 4th ANNUAL PHILADELPHIA PUB CRAWL

SUPPORTING THE AMERICAN BREAST CANCER FOUNDATION4BREWS FOR

BOOBIESSUPPORTING THE AMERICAN BREAST CANCER FOUNDATIONPHILLY BEER SCENE PRESENTS A PHILADELPHIA PUB CRAWL

SATURDAY, OCTOBER 8TH 2011

For details and pre-registration, sign up at

www.brewsforboobies.com

South Philly | Center City | Old City | Northern Liberties


london grillCelebrating 20 years of great beer and food. by mat FalCo

To make it in the restaurant industry for 5 years now is considered to be quite an accomplishment. New places are constantly opening and people always want to try the hot new thing. However, you sometimes have those places that stand the test of time and keep patrons coming back time and time again. London Grill is one of those places. As one of Fairmount’s oldest bars, London will be celebrating 20 years this August.

Before there was Monk’s and Standard Tap, London Grill was one of the original bars that was offering good craft beer. Back in August of 1991, Terry, who was a server there and her then husband Michael McNally, took over the London Grill when the previous owner just wasn’t up to the task of getting through another recession. Known at the time as a destination-type French restaurant with an overpriced, but impressive liquor and spirit selection, Terry and Michael quickly made changes. With the help of friends Jodi Stoudt and Jim Anderson, the beer list was revamped and the emphasis was put on craft beer. Three years later in 1994, they even installed a hand-pump. The draft system was something they took a lot of pride in then too, as they were only the second bar in the city to use blended gas to run their lines. The food was quickly updated as well, as they added a pub menu with more reasonably

priced bar offerings in an attempt to win back the local crowd.Today, the London Grill is a lot like it was when Terry and Michael

first bought it. Terry still runs the front of the house and Michael is still in the kitchen. It’s all about good beer, good food and staying consistent. Congratulations to Terry and Michael on 20 successful years at London and for helping to pioneer the craft beer culture in Philadelphia!

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Sept . 17th , 2011 at the Electric Factory in Philadelphia .Sessions 1-5pm and 6-10pm .

Unlimited Beer Tasting 70+ Craft Beers Free BBQ Food Samples.Watch 15 of the areas restaurants compete for best barbecue in 3 categories!Blues music by: The Blues Messengers, Shakey and Slo, Hired Guns

and more...

1_4 page_H BeerScene.indd 1 7/7/2011 11:19:08 PM


woman on the Scene

Warning: this article may contain terminology that you might not even try to pronounce in your own head.

When we describe beers consumed, we might use words such as, “bittersweet chocolate, chicory or grapefruit.” What we’re really doing is describing how the beer smells. The majority of what you think you are tasting, is actually what you are smelling. Combine the taste, the aroma, and the mouthfeel and you’re now talking about the overall flavor of the substance.

I learned this only last year when I attended a Monell Sensory lecture. In the midst of Philly Beer Week 2010, I took a break from my beer binge for a couple of hours to attend a class on taste and sensory education taught by Monell’s Marcia Pelchat. Monell is the world’s only independent, non-profit scientific institute dedicated to basic research on taste and smell, and they’re right here in University City. They do mostly research, but in the last year have been doing a bit more educational outreach-most recently teaming up with Yards Brewing Co., during Philadelphia Science Week.

The Center explores craving, obesity, picky eating, olfaction, and topics such as, “Why chocolate gives you the same feeling like you are in love.” And why is that? It contains Cannabinoids which are also found in marijuana. Chocolate also contains phenyl-ethylamine, a naturally occurring body chemical that has amphetamine-like effects, but you would have to eat 26 lbs. to get the same psychoactive effect. What surprisingly gets you there three times quicker? Salami.

In The Physiology of Taste (1825), Jean Anthelme Brillat-Savarin writes, “When the sense of smell is cut off, taste is paralyzed.” We conducted an interesting experiment with Monell supporting his statement. We pinched our sniffers and popped a Jelly Belly in our mouth. Chew, chew, chew. Zip, zero, zilch. There was no flavor. I released my nose and I was pounded with a distinct banana flavor instantly.

In simplest terms, the majority of food and beverage flavor is perceived by your nose. There are olfactory sensors known as the retronasal. They reside in the back of the

Play With your FoodA Sensory Education from Monell. by Suzanne woodS

mouth and in the channel that connects the mouth to the nose.

The next exercise we did focused on adaptation. Four sugar solutions were served to us and we had to rate how sweet they were on a scale of one to ten. The first – a weak sugar solution, the second was one much sweeter, the third was sweeter yet. The fourth was the same as the second but tasted more like water since we had already adapted.

Every sip you take changes the way you perceive the next sip just as with every bite you take changes the way you perceive the next bite.

For the last experiment, we took a bite of bitter radicchio. Pelchat instructed us to sprinkle a little Kosher salt on it and take another bite. The salt reduced the bitterness.

Taking a sip of Stoudts’ Scarlet Lady, reduced the bitterness further. If you are eating something bitter, it will make the beer you are drinking taste sweeter. This will pleasantly surprise those at beer dinners who don’t care for bitter beer.

It’s been said that you are allowed to spit wine out during a tasting, but beer must be swallowed. It is not until the instant of swallowing, when the mouthful passes under his or her nasal channel, that the full aroma is revealed to a person.

If you want to learn more about sensory exploration, Tasting Beer by Randy Mosher, is one of the best books on our favorite potable. I often describe it as a “Beer 303” as opposed to a “101.” It delves into the history of the

The majority of what you think you are tasting, is actually

what you are smelling


pint but also explores off-flavors and sensory evaluation. Author Randy Mosher shares that our tongue has 10,000 taste buds. What is actually visible is the papillae which contain the “buds.” The “tongue map,” illustrating where we get sweet, salty, sour and bitter has been updated. We now know most of the tongue is actually sensitive to all flavors.

Women, Pelchat says, are genetically predisposed to prefer sweeter tastes, with greater sensitivity to bitterness. Women have tightly packed papillae. It is possibly related to hormones and subject to change during menopause. During their reproductive age-women have a better sense of smell than men. The closer your papillae, the better taster you are. All tongues are not equally endowed with taste buds- some, known as “supertasters” may possess even three times as many of them as others.

I asked Pelchat why people often lean toward wine with food. She believes that women especially prefer lower levels of carbonation. They feel beer has too many calories and leaves you feeling too full. She also acknowledges the simple concept of tradition- the fact that France and Italy have been celebrating viticulture for centuries.

Carbonation can strongly affect the way pairings are assembled. Carbonation gives beer a refreshing lift, concentrates bitterness and acidity, and cleanses the palate. Garrett Oliver makes a great point in The Brewmaster’sTable, “It is little wonder that in the wine world, only champagne can claim to be as versatile as pilsner or weissbier.” Well-hopped beers have the ability to cut through heavy sauces, fats, and oils, leaving the palate cleansed and refreshed rather than stunned. Oliver recommends serving lighter-flavored beers before those with bigger flavors, and drier before sweeter ones. Something heavy will make whatever is served after it seem lighter.

If you pick up He Said Beer, She Said Wine, written by Dogfish Head’s head honcho, Sam Calagione with Philadelphia sommelier Marnie Old, you’ll enjoy the two playing ping-pong with food and beverage pairings. It’s a light, entertaining read that serves up plenty of banter and beer education.

One of my favorite ways to taste beer is to pair it with food. It’s amazing how beer can

bring out the best in a bite and vice versa. I am always thinking about what I want to drink with a dish, even non-alcoholic bevies. Why do scrambled eggs mandate orange juice? And why is it that the only time I drink Coke is while larding up with Chinese food, pizza, or burgers?

During Philly Beer Week, SPTR’s Scott Schroeder attempted to pair Firestone Walker’s Union Jack IPA with a melon gazpacho. Schroeder says it was a failure. By the end of the week he was in the land of redemption, but oddly enough via the same ticket of in-gredients. He paired the Founders All Day IPA with a lobster melon ceviche and met with success. He prefers pairing food with beer rather than wine. “Beer is so much more fragrant than wine,” says Schroeder.

Instead of cooling the burn, you can kick it even higher. Pete Danford, Sales Manager for Victory Brewing Co. loves Indian or Thai food with an IPA, preferably HopDevil, of course. “The heat from curry is accentuated by adding HopDevil’s spiciness to the meal. Most Indian restaurants I go to don’t carry IPAs, so when I find one that sells Hop-Devil, I stick with it. The two flavors match up perfectly without going over the top with spice or heat; a perfect marriage.”

Both Jeff Miller of TJ’s Drinkery in Paoli and Dan Bethard at the helm of the Iron Hill West Chester kitchen, agree that they would rather present a contrast in a pairing than a complement. “I don’t know if people appreciate it as much,” says Bethard. His favorite pairing? “People want too many components on a plate resulting in a strike out of an experience, but cheese and beer are so simple. One plus one equals two. Barleywine and stilton come together on the taste buds and hit a homerun.”

The Monday afternoon a year ago when Pelchat allowed us to “play with our food” is still quite vivid in my mind. It was two hours of exercising our palates, exploring taste, discovering complements and contrasts. Monell doesn’t do this often, but if interested you can contact them at [email protected]. I also encourage you to purchase a Siebel Institute Sensory Kit ($180). It will provide you with a professional understanding of flavor & aroma characteristics attributable to the full range of beer styles.

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Fun with Beer

Beer Foot Bath It may sound like a horrible use for perfectly good beer,

but it will leave your feet feeling healthy and happy. by neIl Harner

what you need

3 Bottles of dark beer (room temp)

White Vinegar (liter)

Acidophilus Sachet (available at most

pharmacies)

2 towels

Tub or foot bath

An extra beer or two (refrigerated)

how to do it

You may have heard about the European spas where

people can bathe themselves in beer. It may sound like an

unusual practice, but the truth of the matter is that there

are many antioxidants and nutrients in beer that are quite

good for the skin and mostly originate as a result of the

bacteria in the yeast and the acidity of the hops. The biggest

of which are pantothenic acid and vitamin B complex.

Bathing in beer has been linked to the clearing of acne,

repairing hair follicles, and generally just leaving skin

smoother, clearer, and more youthful. Why not take an

entire bath in beer? Well, unless you have a lot of extra

cash lying around, it would be pretty expensive to keep a

keg next to the tub.

So, let’s just focus on the one part of the human anatomy

that is probably more abused than any other part and could

truly use the rejuvenation -- your feet!

There are nice feet and nasty feet alike which can benefit

from this home holistic treatment. You’ll find that by doing

this on occasion you’ll have less dead skin and calluses.

And, on the off chance you have a toenail fungal problem

or the common Athlete’s Foot, beer can help clean that up

too. Not to mention, if you have a beer in hand you’ll feel

well relaxed after a long, stressful day.

Step 1: Setup the towel on your floor in front

of a comfortable seating position so that if you

splash the beer, you won’t make a mess.

Step 2: Place the tub or foot bath on the towel.

Step 3: Fill the tub with half a sachet of

Acidophilus, a liter of White Vinegar, and the

3 beers.

Step 4: Stir the contents of the tub gently.

Step 5: Open a cold beer to drink as you relax.

Step 6: Take a seat and dip your feet in.

Step 7: Bathe feet for approximately 30 min-

utes (or longer if you’d like).

Step 8: Remove feet from foot bath and dry

thoroughly with second towel.

Step 9: Dispose of the beer foot bath. Don’t

drink it.

After a few “treatments” you should find that

your skin and nails have a newfound health!


Homebrewer’s Corner

ingredients and directions5 gallon extract batch with 60 min. boil

Original Gravity: 1.043Final Gravity: 1.012ABV: 4.1%

Specialty grains:

½ lb – Weyermann Carawheat 60L½ lb – Briess Caracrystal 45L¼ lb – Weyermann Chocolate Wheat 500L

extracts:

3 lb – Briess Bavarian Wheat DME2 lb – Munton’s Plain Wheat DME

Hops:

1 oz – Hallertau pellets½ oz – Tettnang pellets

yeast:

White Labs – WLP351 – Platinum Bavarian Weizen

The Procedure:

Step 1: Steep the combined cracked grains in a muslin bag in about 2 gallons of 160°F water for 30 minutes.

Step 2: Remove grains from water and allow any excess liquid to drip from the bag, do not squeeze it.

Step 3: Bring the water to a boil.

Step 4: Remove your brew kettle from the heat, stir in the dried malt extract until it is dissolved, bring back to a boil.

Step 5: Once boiling, add 1 oz of Hallertau and start timer for 60 minutes. Make sure the wort doesn’t boil over.

Step 6: At 55 minutes into the boil, add ½ oz of Tettnang hops.

Step 7: At the end of boil, cool the wort down to 75°F by placing kettle in a tub of ice or using a wort chiller.

Step 8: Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort and top off with additional water to 5 gallons. Take a hydrometer reading at this time.

Drachentöter DunkelweizenKyle Park, the winner of Draught Horse’s 2011 Philly Beer Week Homebrew

Contest shares his first place recipe.

Don’t let anyone tell you that all-grain brewing is superior to extract brewing.

Despite what some brewers might say, malt extracts can produce delicious and

award-winning homebrews -just like this one. This Dunkelweizen recently took

home first place at The Draught Horse’s Philly Beer Week homebrew competition

which was sponsored by this magazine and Coronado Brewing Company.

Drachentöter is German for “dragon-slayer” and while the beer may not be that

aggressive, who doesn’t want to brew something with an umlaut in the name?

This is a straightforward recipe for a classic Bavarian Dunkelweizen. The chocolate

wheat not only adds to the deep copper color of the beer but also offers some

subtly sweet and roasted flavors. By fermenting at a higher temperature you’ll be

getting the most out of the yeast, bringing out the banana and spicier characteristics

that the style is known for. Thanks to my fellow ALEien Homebrew Club members

for all the tips and support, hopefully we’ll see you around at The Hulmeville.

Step 9: Aerate the wort by vigorously rocking the fermenter.

Step 10: Pitch the yeast and attach blow off tube or air lock.

Step 11: Keep at or around 75°F until fermentation is complete (3-4 weeks).

Step 12: If bottling, use 8.4 oz of priming sugar and store bottles in a dark and warm spot.

Step 13: After a couple weeks of bottle conditioning, your beer should be ready to enjoy with friends...Prost!


Cooking with Beer

Prima Pils Dill Pancake ingredients:

½ cup flour½ tsp. baking powder½ cup Prima Pils 1 oz. melted butter1 ½ egg whites1 yolk½ large onion, chopped Chopped dillSalt and pepper

Directions:

• Cook the onions with no color and let cool. • Combine the flour, baking powder, Prima Pils, yolk, chopped dill, cool onions, salt and pepper. • Whip the egg yolks up to a stiff peek and fold in. • Finally, take the pancake batter and divide evenly on a hot skillet, until they are golden brown on each side.

Prima Pils Dill Pancake & Beer Pickled BeetsVictory Brewing Co. brings out the

flavors in this unique pairing. by exeCutIve

CHeF PatrICk Feury, neCtar reStaurant, berwyn, Pa

The Beer Pickling liquidingredients:

1 cup sugar1 cup vinegar12 oz. water1 oz. salt1 in. fresh horseradish (cleaned and peeled)2 tsp. mustard seed2 tsp. Juniper berries2 tsp. whole blacker pepper1 cup Victory Prima Pils

Directions:

• Bring all the sugar, vinegar and the water to a boil to dilute the sugar. Let cool and add the fresh horseradish, mustard seed, Juniper berries, black pepper and Victory Prima Pils.

Chefs Tip:

How to “fold” in whipped egg whites: When folding in the whipped egg whites, it is important to keep the air in the whites. So folding in the egg whites a little at a time will keep the fluffiness to the recipe.

The Beets1 lb. Red Beets (Try to get them all the same size so the cooking time is the same)

Directions:

• Remove the greens from the beet and wash them.• Place the beet in a pot and cover them with water and bring to a simmer until you can slide a skewer in easy and slides out. A beet about the size of a golf ball will take about 20 minutes to cook. • After they are cooked, remove from the water and let cool. With a towel, rub the skin off the beets. It will slide right off. Next, combine the beets to the pickling liquid, let it sit in the pickling for at least 24 hours (they will get better as they sit.) Then, enjoy!

Weeknights on The Comcast Network at 5pm and on NBC Philadelphia Nonstop

weeknights at 6pm and 8:30pm

“When I’m cooking with

beer, I like to use a great

beer, one with character

that will come through in

the food so you can taste

the hops and the flavor.”


Call for tickets 717.484.4386 x 204August Microfest tix $35 at ticketalternative.com

SEPTEMBER 24 & 25 - Alex MeixnerOCTOBER 2 - Walt GrollerOCTOBER 9 - Joe WeberOCTOBER 16 - Alex MeixnerOCTOBER 23 - Joe WeberOCTOBER 30 - Stanky and the Coal Miners

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Can i get a Witness? From Philadelphia to your TV screen, John Parr AKA Witness. by bobby Clark

Trends will always come and go, but how often does a trend put a career into full throttle? John Parr, better known by his stage name of Witness, was just a talented hip-hop artist who has found immense exposure after a fast rapping trend emerged on YouTube. John threw his hat in the ring with a video called Paler Kid Raps Faster! (with Asthma). Before he knew it, he was quitting his day job, and catching a flight to Los Angeles to shoot a series of commercials for T-Mobile, which began to air this Spring.

Though John currently resides in Minneapolis, Minnesota, he originally hails from the Philadelphia area. Summer 2011 marked the first shows he’s played in Philadelphia since he left The City of Brotherly Love about three years ago. Though not too much has changed in his personal life, John eventually found himself invited to a launch party featuring many celebrities, including the Hilton sisters, and rapping with Andy Milonakis. The added exposure has allotted the ability to tour with a live band, no longer limiting John to samples, and finally, enabling the exploration and creation of full compositions.

John’s love for hip hop runs deep, and when he initially started off, he was influenced by lots of 90’s hip hop, specifically citing A Tribe Called Quest, The Pharcyde, and De La Soul. As he got older, the Indie hip hop scene with Aesop Rock, Atmosphere, Sage Francis and Brother Ali. Folk and Indie Rock, like Iron and Wine and Bright Eyes, have woven their way to influence John, also. As John put it, “Influences are strange; there was a time where I was only listening to Brazilian Jazz, Bossa nova and Samba. There was another time where I was listening exclusively to folk. There are times where I’m not listening to anything at all! ”

John has maintained a philosophy of promoting and assisting his friends and fellow artists since he started going public with his take on Hip Hop. He began with a collection of artists with aims of forming a record label, but that venture ended up not

being worthwhile. The collective, named Recollective, remained intact and featured artists including Emancipator, Chris Chambers, Witness and a few others.

According to John, he describes Philadelphia’s Hip Hop scene as one that’s ever-changing, hot and cold. Minneapolis, however, is constantly bustling, featuring up-and-comers and veterans of the game. As cold as Philadelphia may be, John feels that if you can get Philadelphia to warm up to you, you’ll do very well in other cities.

John has now played in 45 different states. He plays in various types of venues in every city, including dive bars, Jazz bars and even craft beer bars. Every craft beer bar he plays in, he scours the chalkboards in hopes of finding something new. “We recently played in Portland – they have some fantastic beers out there. Seattle: another great beer scene.”

When asked if he has any favorite beers or styles, John said: “[Now] I almost exclusively play with Belgians; I’m a dark beer man – I was raised in an Irish family, but I feel like, almost as part of growing up and being

Tunes & Brews

rebellious, I started going in the opposite direction. I started getting into white beers, Belgians and IPAs. There are a lot of IPAs I dig, but I think when it comes down to beers I prefer drinking, I go to Belgians. Here in America, you get some really interesting Belgian style beers with American influence. In fact, up in Portland, there was this Belgian White brewed with bacon and aged in [a] rum [cask].”

John couldn’t remember the name, but his favorite craft beer bar to play was located in Seattle. His favorite bar in the world is The Happy Gnome, in St. Paul, Minnesota. “They have such a great sampling system set up, [so many] things on tap. They’ve got a burger which consists of Elk and Bison. They’ve got local brews; they’ve got so much to offer.”

Being released on Rockwell Product Shop, a label based out of Japan, John is currently at work on his first full-length album, which he hopes to put out soon. Before the year is over, John aims to explore more of the Philly beer scene and to return for more shows in the city he’ll always call home, Philadelphia.


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Sample a wide variety ofspecialty imported and craft beersas well as some other super rare surprises!

Delicious food is included in the ticket price

provided by Toscana’s Restaurant

Friday, September 23, 2011at Toscana’s Restaurant, Mullica Hill, NJ 08062

Tickets $40 in Advance or $45 at the Door

For event details and to purchase tickets, visit joecanalsonline.com

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Tapping into Technology

The Plastic kegDo not attempt a keg stand on one of these... by zeke dIaz

Philadelphia currently has several active breweries and should have even more by the end of the year. This helps to solidify our reputation as the best damned beer city in America and, hopefully, gives us increased access to small batch beers. Yum!

Starting a brewery is not the easiest or cheapest thing in the world. Apparently, it is also not a way to get rich and very few brewers start out with enough capital. Making your own or repurposing equipment is a good way to make that working capital go a bit further. Keg inventory is an expense that may have a solution.

Plastic Kegs America (www.pk america.com) offers a variety of keg sizes and colors. Branding, custom colors and Radio Frequency Identification are available options. Imagine being able to spot your keg by a simple glance.

although fairly new to the beer world, they do have some obvious advantages:

• Plastic kegs can be about half of the cost of the stainless steel keg. • They’re about half the weight. Shipping more in the same space lowers per unit costs,

particularly important if you self-distribute but a plus for route servicing. • Plastic kegs don’t make good BBQ grills. Who wants to steal a plastic keg? • The ability to have your brewery info engraved into the kegs. • Plastic is durable. • No off-flavors. An international test house confirms the plastic kegs are suitable

for use with beer. • Made in the USA... at least until California slides off into the ocean.

Disadvantages, in my opinion, would include:• Most retailers are not familiar with a plastic product and may resist using the

kegs initially. • Propensity of people willing to test the plastic kegs... “Let’s see if we can break this.”• Distributors may not want to handle a plastic keg.

I spent some time talking to people about this product and it seems to hold up well. It can be cleaned and filled the same way as a stainless steel keg. There were some minor issues with the half-barrels not fitting into a kegerator but the issue was resolved and they are now 2 1/2” inches shorter than a comparable metal keg.

Obviously, this a decision that must be individually made but I could see this becoming a viable alternative since it would be fairly easy to integrate the plastic and metal kegs into the same inventory. Are plastic kegs the way of the future? We shall wait and see. Meanwhile, grab a stool and enjoy good beer with a friend.

20 Drafts Unique European Collection

Big Bottle Selection Happy Hours 5pm- 7pm

Friday & Saturday 10pm European Dance Party

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6424 Castor Ave Philadelphia215.743.9900

[email protected]

WHAT BEERWOULD YOULIKE WITH

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discovering Craft Beer

How i Discovered Craft BeerReader John Doherty describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at [email protected].

About 11 years ago, a co-worker of mine, Bill, and I got into a conversation about beer. He asked me if I had ever visited what he described as a “bar in Philly that had all these beers.” I responded that I hadn’t. Up until that time I had tried all the beers that 99% of people were drinking. With rare exceptions, I did not think much of these beers, nor did I care about trying a few more. Two months later, Bill walked into my office and asked me if I checked that same place out. I told him, “No!” Bill walked closer to me as I was sitting at my desk, his eyes lit up and and he said, “You’ve got to go.” “OK,” I replied. I said to myself, “Let’s get this guy off my back and go.” I asked Bill the name of the establishment. He said, “MONK’S!”

I walked into Monk’s on a Saturday night and I liked all of the energy and the crowd. The whole social aspect of this was a big deal; the beers made for great conversation with the strangers sitting next to me. The longtime Saturday night bartender made me comfortable; I relied on his expertise because I had no idea what to drink with hundreds of beers staring me in the face. I never knew beer could taste so good. The complexity of the beers was something I never knew existed.

Delirium Tremens was the first beer I ever fell in love with. After that, my palate started to change, but it took a while. I started to get into the great dark malty Belgian’s like St. Bernardus 12 and Rochefort 10. Then, my tastes for hops exploded when Monk’s was carrying Three Floyds Dreadnaught (which is no longer available in the area). There was always lots of delicious food to match up with the beer.

In my early days of drinking fine beer, there were few places to go. Yards ESA cask got so many people like me into fine local beers! And, the great Standard Tap is where I first tasted that beer. After Monk’s, it was the Standard Tap that educated me on fine beers. I would go there every week and sample all the locals I never had before.

After several months of trying so many beers at Monk’s, I went on Ratebeer.com to see what others thought of as the best beers in the world. I had some of the top 50 in the world according to Ratebeer, but I wanted to try them all. That’s where I discovered Victory Brewery listed as one of the best breweries in the country. I had never heard of them but quickly looked up the location and started visiting the brewery on a weekly basis. I discovered what great beers they made, particularly their pilsners. All these malts and hops from Germany and Czech in the Victory Prima Pils made me appreciate

“When i travel i always look to bring beers back that few in the Philly area have ever tried and

share them with friends.”

even more all of the great pils we have in this area, like those from Victory, Sly Fox, Tröegs (all served at Phillies games), Stoudts and Dock Street. Having tasted so many outstanding pilsners in Germany when I went on a great trip that Victory put together, I feel our local breweries match up well!

My passion for traveling sometimes is influenced by my experience at Monk’s. And, although my favorite trip involving beer was the unforgettable time I shared with 25 beer lovers on a trip through Germany (sponsored by the great Victory Brewing), my favorite day ever involving beer was when my friend Ed and I, took the train from Brugge to Watou, Belgium, rented bikes and took off for the St. Bernardus Brewery; biking past the beautiful farmlands of growing hops. The owner of Monk’s set us up with a tour at the brewery and Marco the St. Bernardus sales rep, took us out afterward to a local spot with a lot of inexpensive St. Bernardus on tap. Then Carlo from De Struise Brouwers came up to us when he saw my Victory shirt and took us to where they brewed their beers. When I travel I always look to bring beers back that few in the Philly area have ever tried and share them with friends.

My discovery and love of craft beer has taken me around the world and allowed me to share pints with fellow craft beer lovers from all walks of life. But, my deep appreciate for beer will always be rooted right here in Philadelphia, the best beer drinking city!


DURING ALL PHILLIES GAMES

$5 Bud Light pitchers, $1 Hot dogs

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$6 Burger and Flip’s Lager all day.

Quizzo at 9pm, $5 Bud Light pitchers

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5 for $12 All Summer Long!

HAPPY HOUR MONDAY-FRIDAY 5-7PM

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900 CONESTOGA ROADROSEMONT


Although the craft beer world is growing quickly, it’s still a small world. Go to beer events regularly and you’ll begin to recognize the regular faces. At some point, you extend your hand and the introduction is made. That’s how I officially met Ryan Michaels... about 4 years after he became a familiar face.

Ryan majored in American Studies at Temple University but decided he would rather become a professional brewer while bartending at the now-defunct Valley Forge Brewing Company. The brewer was leaving and he saw it as an opportunity to do something interesting, like become a brewer.

Ryan joined McKenzie Brew House in 2005 as an assistant brewer. Although he was the head brewer at Valley Forge, the opportunity to work with Scott “The Dude” Morrison was a prominent factor in his de-cision to not find a similar position elsewhere. Scott Morrison has a reputation as a great brewer and this gave Ryan the opportunity to learn his craft from someone with more experience. He definitely views this as a great decision on his part. And, if you have ever sampled their three-time gold medal winning Saison Vautour, you would agree. If you’re fortunate enough to attend the GABF in Denver, stop by their booth. Ryan mentioned he was taking a saison version and a “really funky barrel-aged” version that will be a sour beer.

A lot of brewers like to listen to music for inspiration. At McKenzie Brew House, the radio, when it’s on, is mostly tuned to 610 sports radio. Listening to the sounds a healthy brewery makes is music to this brewer’s ear. Of course, inspiration is where and when you find it. Gerard [Olson], McKenzie’s other brewer, was listening to L’ Histoire de Melody Nelson from a Serge Gainsbourg album when he remarked, “That is a Bière de garde song.” That offhand comment led to Melody Nelson, which is their interpretation of a Bière de garde as French pop music

circa 1971. A beret, though not mandatory, while enjoying this beer may help you to envision the moment.

While Ryan and Gerard rarely repeat seasonal beers, they are currently working on making a lot of hoppy beers. This is a style that they have not concentrated on; which led to Ryan learning how to dry hop. When developing new recipes, they generally have an idea on what the ingredients are going to do but tasting the recipe as it develops and changes is one of their favorite parts of the job. When asked about future collaborations between “Des Trois Enfants,” Ryan was

Brewmasters

quick to say that it could happen and he could make the room in his barrels when John Defibaugh of Earth Bread + Brewery and Jean Broillet of Tired Hands Brewing make the time.

Although Gerard will be leaving at some point to brew at Forest and Main, the respect between the two is known. Ryan said they are at the point where they learn so much from one another that the collaboration will continue since he will be consulting and taste testing at Forest and Main. Meanwhile, they are gearing up to see if this year brings another GABF gold medal in Denver.

a Familiar Face in the Craft Beer World McKenzie Brew House’s award winning brewer Ryan Michaels’ journey to brew master. by zeke dIaz


Beer Travel

One of our closest neighbors, located pretty much in our backyard, the Wilmington/Newark area of Delaware has for the longest time, been absent from the beer scene. Aside from the regular Dogfish Head handles, craft beer was missing and unavailable to the Wilmington market. Being so close to Philadelphia though, it was only a matter of time before the City of Beerly Love rubbed off on them.

Over the past year, bars and breweries alike have been popping up in the area and throughout the state. On the brewery end, there are new guys like 16 Mile, trying to make an impact with their unique packaging for craft beer. There are also breweries like Twin Lakes, Fordham and Old Dominion that are already established but continue to grow and win over more tap lines in the market. However, the best new addition as breweries go is EVOlution Brewery. Located in Delmar, the southern part of the state, you can find their beers throughout DE and you’re almost guaranteed to see at least one of their beers on tap at any of the better beer bars. They are putting out some really great beers that are highlighted by their “Lot Series” of IPAs and an ESA that tastes great on cask.

Thanks to Iron Hill and local favorite Stewart’s, there is also a thriving brewpub scene. Both Newark and Wilmington are home to an Iron Hill location, and like the rest of their locations, you can expect great beers and good food. The true standout of the brewpubs though, is Stewart’s in Bear. Known to make a cameo appearance in Philly from time to time, Stewart’s is a favorite, as brewer Ric Hoffman puts out some exceptional beers and is highly respected amongst other brewers. No trip to Delaware is complete without a stop there.

Craft Beer Quickly evolvingPhilly’s second closest neighbor starts proving their worth.by mat FalCo

The bar scene is also quickly emerging; throughout the Newark/Wilmington area there are some great new spots popping up. Two Stones Pub is the kind of bar that will keep any Philly drinker happy. They offer up one of the best selections in the area to go along with a gastro-pub menu that has a french fry sandwich on it. (Yes, it is two pieces of bread with a whole lot of curried french fries between it.) Within five minutes, you have numerous options in Wilmington. Chelsea Tavern offers up one of the largest draft selections and is also home to what has to be the unhealthiest/yet extremely tasty burger in the country; a beer battered and fried burger with fried scrapple, smoked bacon and a fried egg, amongst other toppings. It’s the perfect place to grab dinner and a couple drinks before taking the two block walk over to the new World Cafe Live at the Queen. Catching a show at this awesome venue makes any trip to DE worthwhile, and they are also working on putting together an even better beer list. Already known for having great food and wine, Domaine Hudson has now put together a great bottle list that even includes a vintage section. They’re also only a block away from local favorite- the Washington Street Ale House, another worthy destination, even if it is just to see what’s on the hand pump. (Usually something from EVOlution, so chances are it’s good.) If these aren’t enough reasons to visit Delaware, there is also a new hidden gem called The Nomad, that is offering up great beers with a heavy Belgian influence to go with their live Jazz.

There is no question that Delaware seems to be an entirely new place when it comes to beer and is now a great neighboring coun-terpart to our Philadelphia Beer Scene. Oh, and while you’re down there, you’re pretty darn close to State Line Liquors in Elkton, MD. Just go, you won’t be disappointed.

August/september 2011 31718 South Street • Philadelphia • 267-909-8814 • www.brauhausschmitz.com

Oktoberfest at Brauhaus Schmitz: September 19-24

3rd Annual

Oktoberfest Street Festival

September 24th: 12pm

Mon 9/19

Bratwurst Eating Contest – 8pmEveryone’s favorite Oktoberfest spectator sport! $10 to participate, limited to the first 20 people to sign up night of Kick the Keg Lottery – All NightHelp us make room in the beer cooler for the big event. If your beer kicks the keg, it’s free and you get an Oktoberfest survival kit!

Tue 9/20

Wed 9/21

Thu 9/22

Fri 9/23

Sat 9/24

In addition to all the fun, we will be selecting the next winner of Brauhaus Schmitz “Beer for a Year” giveaway. Attend as many Oktoberfest events as possible for your chance to win!

Oktoberfest Flight Night – All NightWe’ll be pouring samples of 10 different German and American Oktoberfest style beers German Beer Quizzo – 8pmDrink liters and show off your knowledge of German Pop Culture and beer trivia Spaten/Franziskaner Party – 7pmCome out and party with Spaten/ Franziskaner give-aways and beer specials, grand prize is a Franziskaner bicycle!

Annual Oktoberfest – 12pmJoin us for our biggest party yet, we’ll be shutting down South St. and partying all day with live oompah music, a pig roast and lots of German beer!


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Anniversary Beers: Chef McNally/Nodding Head vs.

Terry Berch McNally/Jodi Stoudt

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Taste the Flavor of Munich.

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not Beer

a little Sip, a little SmokeIndulge in an IPA’s perfect match; the HOPZ™ Craft

Beer Cigar. by alICIa eICHelman

June/July 2011 33

While food may be one of the best complements to craft beer, there is nothing like indulging in your favorite libation while smoking a finely made cigar. There are certain beer characteristics that pair perfectly with the smokey, rich taste of a cigar that allows the combination to play off one another, resulting in an exciting overload of the senses.

Ted’s Cigars, one of the world’s leading cigar makers, recognized the beauty of this pairing and took it one step further, creating HOPZ™, the world’s first craft beer cigar. Ted’s Cigars is known for their handmade cigars that often incorporate libations. From their Maker’s Mark® Cigars to the premium Grand Marnier® torpedo cigars, these high quality offerings all possess a luxurious taste that pairs perfectly with their counterparts. And HOPZ™ is no different, providing a natural companion to freshly poured IPAs.

HOPZ™ was conceptualized over, you guessed it, a couple of pints. After a night at a local pub, Founder Ted Jackson decided it was time to create a cigar that would complement his favorite IPA. Using Ted’s secret aromatic process and experimenting for more than six months with dozens of craft beers and various hop varieties, Jackson decided on Centennial Hops, noting that their floral aroma would season the cigar sublimely. Jackson has said of his IPA sidekick, “We have captured the unique flavor of Centennial hops and combined it with a premium hand rolled Dominican Republic cigar to give the craft beer consumer the perfect cigar to smoke with their favorite brew. The result is a cigar that is a worthy complement to the great craft beers available today.”

Whether you are looking for an introduction into cigars, love craft beer or are seeking the next great marriage in beer pairing, HOPZ™ provides the right blend of subtle floral undertones and savory nuances that only an innovation of this sort can. So sit back, pour a pint of your favorite IPA, light up a premium HOPZ™ cigar and prepare yourself for a pairing like no other.


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This issue’s pairing comes out of Hidden Hills Dairy in Western PA and from the Trogner brothers in Harrisburg. JavaHead is a stout, a coffee beer brewed with actual beans that marries deliciously well with Hidden Hill’s Old Gold. Old Gold is an aged Gouda, and I affectionately assert aged Gouda’s are one of the “gateway drugs” of the real cheese world. With their candied flavors of caramel and toffee brittle, they have an addictive Wonka-bar affect on the tongue.

But Old Gold is not just any old Gouda. Most Goudas are made by the pooling of milk from a good many cows, then made by artisans who don’t always know their animals. Old Gold is farmhouse cheese, meaning it all takes place on cheesemaker Lori Sollenberger’s farm. From the grass grown as the cows feed, to the making and aging of the cheese, it’s all one intimate, careful cycle. This is the equivalent of a brewer growing their own hops and grains outside their window, then brewing under the same roof. It’s a special feat that often leads to unique results.

Old Gold is no exception. It has those addictive sweet notes for sure, and they play well with the sweetness in this stout. But it’s got savory going on too. Aged to just over a year, it has a slight granular texture and a swirl of rich coffee (think Thai coffee) flavor going on. Add that to JavaHead and interesting things happen. Think breakfast as dessert. You get wallops of coffee complementing one another (dark in the beer, rich in the cheese) but also a toffee crunch playing out too.

JavaHead adds its own voice by being a hop-centric oddball amongst coffee beers. Some coffee beers can taste like the darkest Italian espresso and others taste like diner coffee tar that’s been too long on the burner. JavaHead is neither, asserting foremost the bright citrus flavor of whole German hops before getting to all that java. This brightness is what makes it one of the few stouts I can enjoy in warm weather and an especially interesting partner for this cheese.

JavaHead Stout & old goldThis aged farmhouse cheese plays right into

JavaHead’s coffee flavors. by Paul lawler


you’ve Been Served

Suggested Styles to be enjoyed in a Stange

The Stange German for “stick,” this glass style is about as smart

as one. by SCott wIlley

The stange is a tall, thin walled cylinder of glass and is traditionally used for more delicate styles of brew. Considering that the mouth of this glass is the same width as its base, this style doesn’t enhance aroma but it will amplify the malt and hop characteristics in the flavor. Knowing that taste is 90% smell, I find these glasses to be rather unimportant in the world of glassware for beer. They tend to range in size, with the smallest being six inches tall and holding twelve ounces of beer. We all know that it is the size of the average bottle, so if you are pouring a heady brew, you’re left holding the glass and what is left in the bottle. Being German in origin, expect to see these floating around for Oktoberfest, so if you are looking to add one to your collection, this is the time to do it. I’ve seen it suggested to substitute a Collins glass if you can’t get a hold of a stange; I’d rather just use a glass that will hold the entire contents of the bottle, or just drink a Tom Collins instead of seeking out the glass style.

Altbier

Bock

Czech Pilsner

Gueuze

Kölsch

Lambic

Rauchbier

Rye Beer

Tom Collins with a Tiny Umbrella


The Stange German for “stick,” this glass style is about as smart

as one. by SCott wIlley

Carpe nocturnum Experience the remarkable cellaring of Delirium Nocturnum.PHIllIP l. PIttore III

In today’s society, we are surrounded and obsessed with symbols; everything from the golden arches to multi-colored swooshes, polo figures to interlocking backward Cs. The beer world is no different. The pink elephant of Huyghe Brewery has become synonymous with excellence. Delirium is a staple in an ever-growing world of top notch beer.

Rich in tradition, and cemented in history, Delirium has withstood the test of time, and in my opinion, is clearly one of the best Belgian beers made. I recently tasted a 2007 vintage Nocturnum alongside a 2011. Although only four years separated these two beers, a remarkable difference was evident.

Both the 2007 and 2011 had a perfect amount of carbonation. Surprisingly, the carbonation lasted throughout the entire tasting. The 2011 Delirium Nocturnum poured a dark amber color, while the 2007 was slightly darker, and had quite a bit of sediment throughout.

The 2007 Nocturnum yielded a nice raisin aroma, with a slight alcoholic presence. The 2011, on the other hand, brought a surprisingly different bouquet. Hints of dark currants, apple, dried apricots and even a bit of banana all made their presence noticeable. This was truly a delightful experience.

Though both beers were perfectly carbonated, neither had a thick head. Slightly off white in color, and less than a finger width in height, this did not detract from the beauty when viewed from a far.

The first sip from the 2011 Nocturnum was not what I was expecting. It was very nutty with a dominant bread and caramel consistency. A second sip yielded a bit of the banana character I noticed on the nose. The 2007 Nocturnum was fruity, with a hint of roasted malts and a distinct molasses undertone. This clearly shows that you cannot judge a beer on the aroma alone. It’s also worth noting that the 2011 had a slight wine like characteristic to it.

After approximately fifteen minutes, the complexities of these beers really start to become discernible. The 2007 vintage Nocturnum had a slight coffee taste. The aroma was undeniably reminiscent of a good quality sherry. The 2011, conversely, was still quite fruity. Hints of berries, plums and now cherries became prevalent. I also detected a bit of dark sugar as well.

From this point forward, the 2011 had no distinct changes. The flavors I noticed earlier remained consistent until the end. The 2007 vintage, however, yielded a few new characteristics that I did not expect.

The presence of black raspberries was now dominant. The finish was similar to a fine dessert wine, which I’ve never tasted before in a beer. What an unexpected delight.

While some think Delirium Nocturnum may take a back seat to the likes of Rochefort or Brasserie des Rocs, the complexities and flavor characteristics of this beer make it one of the best Belgian brews readily available today. The ability to cellar Delirium clearly enhances both those complexities and characteristics, and will surely bring you years of enjoyment.

From the Cellar



Beer Law

Pennsylvania’s laws relating to alcohol sales are extremely complex. More than 19,000 businesses in Pennsylvania are licensed by the Pennsylvania Liquor Control Board to handle alcoholic beverages, and there are more than 2,000 different kinds of retail licenses for the sale of liquor and brewed or malted beverages in the state. These laws and licenses are designed to help the state track sales and provide small and large brewing operations to market and sell their products safely and efficiently. However, even small changes to the laws relating to these licenses can have enormous consequences for consumers, producers and retailers.

Beer packaging laws are a perfect example. Depending on the type of license they own, retailers can only sell beer in six-packs or cases. Changing the law to permit the sale of 12-packs, 18-packs or other alternative packaging could put smaller breweries at a disadvantage since the largest brewing operations can more easily afford the added expense of new packaging. This seemingly small change could create the need for smaller breweries to either incur a huge expense to upgrade their packaging operations or give

Beer laws Part iiSmall changes to beer retail license laws can create

serious consequences.by Senator CHuCk mCIlHInney (r-buCkS and montgomery)

up a substantial marketing edge to the largest breweries.

Allowing a single entity to own multiple distributor licenses is another “small” change that could create serious consequences. While some consumers have expressed a desire to allow supermarkets and large chain stores to sell cases or six-packs of beer, this change could have an overwhelmingly negative effect on small breweries and family-owned distributors. National chain stores could utilize their markets outside of Pennsylvania to offer “loss-leaders” on certain beer brands, while in-state retailers would have to utilize our current system. Allowing a single entity such as Wegmans or Weis to own multiple licenses makes it very difficult for small brewing operations to compete for shelf space.

While this change would certainly make purchases more convenient for consumers who only drink Budweiser or Coors, it would also severely limit the variety available to all consumers. This change could put small breweries at a significant disadvantage, ultimately stifling the growth of these businesses while rewarding the largest brewing operations by creating a virtual monopoly on sales at

some of the most popular retail outlets. Several large supermarket chains have ex-

perimented with beer sales in Pennsylvania by creating a separate dining establishment that is adjacent to the main supermarket area. In these instances they have purchased a “Tavern” license and have attached it to their store. This allows them to sell up to 2 six packs for take-out, but not cases. However, they must comply with all laws governing a tavern and purchase their product through an in-state distributor.

Instead of increasing competition and promoting sales, this small change in the law could create a very large roadblock for smaller local brewing operations. Current law makes it more cost-effective for local beer distributors and retailers to carry a wider variety of beers from both large and small brewers, creating a more level playing field for our locally owned breweries.

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


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Philly Beer Geek interView with natty eisbock

By: Carolyn SmagalSki photography By: aliSon dunlap

“‘I’m on the right track baby, I was born this way,’ to steal a line from Lady Gaga.

This is who I am. I am a beer geek.”


Few things are more refreshing than an intimate look into the life of 2011 Philly Beer Geek Champion Natalie DeChico. Beer Fox Carolyn Smagalski, Co-Founder of the Philly Beer Geek Competition, interviewed Natalie shortly after the June 9th tournament to hear her thoughts on winning, the triggers that got her interested in beer, and what’s in her crystal ball for the future.

carolyn smagalski: what does it feel like to win the prestigious title of philly beer geek 2011? how did you feel the night that you, natty eisbock, won the crown?NatalIe DeChICo: The roar of the crowd still gives me goosebumps! I have never won something this big before. It feels awesome to finally be recognized for my geekiness. My friends and family were all there to share in my victory and I felt like WE ALL won Beer Geek that night. I was proud to be able to keep the title at The Hulmeville Inn.

did i hear there was a bus-load of people cheering for you that night? how did you get so much support from your sponsor, family and friends?Heck yes, there was a bus! We took a 20 passenger bus (complete with strobe lights and lava lamps) down to Manayunk so no one would have to drive. Having everyone on the bus also helped calm my nerves and got me pumped up at the same time. Besides the bus-load of friends, my family, more friends, ALEiens’ members, and Weyerbacher co-workers all showed up to support me. The noise from the crowd was deafening at times. I loved every minute of it!

tell me about your philly beer phila-sophy.When I won Philly Beer Geek that night, it felt like everyone won it with me. We, as a group, took home the title. We are the people that make up the Philly Beer Scene. My Phila-sophy is all about the wonderful beer lovers, brewers, writers, readers, bar owners, and workers that contribute to make Philly the BEST BEER DRINKING CITY in the country. The Philly Beer Scene is all about YOU!

isn’t beer more of a guy thing? what made you think you could capture the prestigious title as philly beer geek 2011? I thought I could win the title because I know about brewing, beer history, the local beer scene, and … I love beer! As a woman, I always shock people with my knowledge about beer so I was excited to use that shock factor in the competition.

I have never let the fact that I am a woman stop me from pursuing something I was interested in. I don’t like the stigma that women don’t drink beer. It also doesn’t help when women believe they don’t like beer because they don’t fancy yellow fizzy beers or bitter IPAs. There are so many more styles and flavors out there.

when did you become inVolVed with beer and brewing?At the ripe ole’ age of 8! Not drinking, but helping my father brew beer. My dad has been brewing since 1992. Me, being the nosey, hands-on child that I was, always wanted to help him brew. He made me smell the hops and grains and let me taste the wort. Everything smelled wonderful. The wort was sweet and nutty flavored. It smelled much better than mom’s wine, so I knew what I would eventually drink. Studying abroad in England encouraged my taste and love for REAL ALE also. I have always and will always love and drink great beer.

how did you get inVolVed with weyerbacher? When my web-surfing dad found the ALEiens, a local homebrew club, he and I started going to the monthly meetings at the Hulmeville Inn. Soon after, [Hulmeville Inn owner] Jeff Lavin offered me a job tending bar.

Between the ALEiens meetings, homebrewing, and bartending at a craft beer bar, my knowledge of all things beer increased dramatically, along with my passion for it all. After four years of teaching and not having a teaching position this year, a NJ position for a Weyerbacher rep opened up. Next thing I knew, I was working for the brewery. I love every second of it.

what part of the beer world would you change?I would like the people that don’t drink micro brews to stop telling me that craft beer is a fad. There is no way I am going to wake up one day and start drinking yellow fizzy macro beer.

Drinking a well crafted, complex beer will not fade away. Take a look at Europe and the beers they have been drinking for thousands of years. Still think it’s a fad? Beer is one of the earliest beverages known to man and the first beers drank were not light beers. The macro beer that the majority of people drink now is the fad. That light beer will hopefully fade out to make room for the wonderful micro brews of today.

what’s your biggest gripe about beer places?My belly really appreciates it when a great beer bar has an equally great food menu also. I don’t need bells and whistles or $30 dishes; just simple, in-house, hand-made, well-crafted food. Kudos to all the wonderful bars and restaurants out there cooking up a mean menu.

Natalie deChiCo, 26ProFeSSIoN: New Jersey Sales Rep for Weyerbacher Brewing Company, Easton, PA ClaIm to Fame: Philly Beer Geek 2011hometowN: Langhorne, PA home Bar: Hulmeville Inn in Hulmeville, PA FavorIte Beer: Impossible to name just one.


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what’s your faVorite beer and food combination?Beer and desserts!!! I love cooking beer into my desserts. I have made cakes that have Southern Tier Crème Brulee soaked into them. Steve Hawk’s cake, last year, had Framboise and Ballast Point Victory at Sea soaked into it. There’s also the beeramisu, Blithering Idiot Brownies, Merry Monks’ Sugar Cookies, World Wide Stout Cupcakes, Im-perial Pumpkin Cookies, and Love Stout Peanut Butter Cookies. Besides desserts, I am enjoying the brews from Italy paired with rustic dishes.

okay. let me torture you: name your faVorite brewery.Really? That’s like asking what my favorite song is or even worse, beer. Depends on the year, season, week, food I’m eating, and the weather. I’m currently digging my homebrewed Rye Pale Ale, anything from 21st Amendment, Weyerbacher (duh), Yards, Ballast Point, and everything local! Too many to list, which is a good thing!

do you haVe other beer-related goals?Takeover Weyerbacher and turn it into a beer bakery. Eliminate the whole “women don’t drink beer” label; it is quite annoying. I want to work on getting Weyerbacher the credit it deserves.

Cut the neighbor’s tree and some bamboo down so I can grow my hops. I would love to brew a barley wine sometime soon.

now that you’Ve won philly beer geek 2011, where do you go from here?The moon. I have made my hometown bar, my homebrew club and my parents proud. Through my role as Sales Rep at Weyerbacher, I am living a dream job. I want to continue to work on getting NJ to the beer drinking level that PA is already running at and I am quite happy continuing on this road for a while. It is wonderful to finally hold a steady position that I love and am successful at.

“I’m on the right track baby, I was born this way,” to steal a line from Lady Gaga. This is who I am. I am a beer geek. I am a nerd. I get more excited over a hop dress than a designer handbag. A trip to a brewery and meeting the brewer still gives me the giggles. Spending a night with friends includes sharing laughs over great beers at local craft bars. This is a great time to be a craft beer drinker.

For the complete interview, visit: http://beer.bellaonline.com

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It’s likely that Carol and Ed Stoudt weren’t aware of the seed they’d

planted when, in 1962, they purchased a little restaurant on a plot

of Adamstown land. Now called the Black Angus Restaurant and

Pub, the eatery is just a slice of the sprawling Stoudts operation,

a web of humble and successful corporations tucked into

the Amish farmland. Known primarily in Philadelphia and

around the region for their brewery’s Fat Dog Stout

(named for the family dog), Karnival Kölsch, and flagship

beers Gold Helles and American Pale Ale, Stoudts is

more locally famous for a growing litany of delicious

beer-friendly morsels, brew-inspired events, and a few

totally non-beer-related surprises.

Wonderful

Good Ventures at stoudts By Brittanie Sternerphotography By gina aquaro

Beyond BEER



Ed, a connoisseur himself of old and rare things, shops there regularly and swears by the magic of a Sunday at the mall; getting lost in the aisles of European and American folk art, dusted dolls and 18th century furnishings. Though the mall exists to meet a high demand and the dealers’ rent serves as stable income for Stoudts, it is obviously run under a shared love. “Everything I’ve done in my life is what I’m interested in,” Ed says. It’s visible in the antique bottles, old farm equipment, and Picasso sketches, collections from Carol and Ed’s travels that drape the interior of the restaurant’s dining rooms and the bier garden.

There is a small bottling line in the partially outdoor, tree-canopied bier garden that’s pushed aside each weekend; possibly for a beer-themed wedding, a family reunion, a corporate party, or one of the four annual micro fests or Oktoberfest. The bier garden (circa 1979) is a space reserved for celebration, another facet that keeps the Stoudts compound perpetually lively and involved in the community. With three walls fully painted in faded primary hues of German stories and a mural of the Staudt Hof, the ancestral village house in Rothenburg, it’s a testament to the family’s love for German culture (and supports their heavily German-inspired brew styles). The bier garden even has a dance floor and a full outdoor bar that offers Asbach, German brandy. The Stoudts, on top of everything else, know how to throw a party.

In what is called their “compound of deliciousness,” the newest venture on site is one facing perhaps the most evolution and expansion—in the immediate future, anyhow. Farm fresh and full of beer bread and house cheese, the Wonderful Good Market is an experiment-doused menagerie of homemade edibles and local production, and it’s changing every day.

For fourteen years prior to the Wonderful Good Market, Eddie’s Breads were baked in the back of the Black Angus Restaurant, where WWII posters still advertise kitschy slogans like “Save a Loaf a Week / Win the War.” When Ed and Carol’s daughter, Elizabeth, took over the bread business two years ago, it was moved to the now-market space. Baked weekly for the market’s open hours between Thursday and Sunday, the loaves range from

beer breads to sourdoughs and cheese breads. The landmark Beer Bread is made from Ed’s original recipe, and other beer breads include Harvest Dark, with smoked malt and pumpkin seeds, and Sauerkraut Rye, with lager, sauerkraut, and onion. The bakery also puts out a sweet bread, an organic sourdough, and three cheese breads: one made of pesto and Asiago, a Mediterranean-inspired loaf with house-made Eliana cheese, and a Thread Bread made from beer, house-aged cheeses and threads of dried peppers. The breads are a real display of creative Pennsylvania Dutch baking, and an exciting example of a well-resourced on site brewery. Since Elizabeth, a natural experimenter, has taken over the baking, the recipes have expanded rapidly. Although she’s helped the loaves to flourish, her true love affair and most recent WGM experiment is cheese.

A graduate of the cheese school at the University of Vermont, Elizabeth has set up the facilities of a cheese monger’s dreams, and works to ensure that every element of the process is as natural as possible. Their milk, collected on the morning of a cheese-making day from the neighboring Cedar Acres Farm, is pumped only once with a neoprene pump. It’s pasteurized on site, and handled in what Elizabeth calls “the kindest of ways.” Enjoyably, one of the beauties of craft products is the ability to work slowly and gently. The less the milk is handled, the better chance it has of producing bolder notes in the cheese.

Since the facility is just a year old, Elizabeth’s primary goal is to let the molds age naturally to foster consistency. Currently, the Wonderful Good Market offers three house cheeses: Ferdinand, a trappist monk style named after “Fat Dog,” Elderbritch, a Dutch style aged for nine months, named for the elusive and fabled Dutch creature, and Eliana, an Italian style that shares the name of Elizabeth’s niece, whose artwork graces the label. They make a Swiss cheese, cold smoked over apple wood, cheese with house Garam Masala called Diwali, and a mean fromage blanc; offered with honey and dried cherries and rolled in Dutch cocoa, or blended with fresh pesto. Eventually there may be a flavoring station, where visitors would have endless

the brewery itself

came about in 1987 and technically made Carol the first American female brewer since prohibition. Because of a then-law against brewing with a simultaneous liquor license, Carol independently opened the brewery and sold the beer to Ed. The beer was “delivered” some fifty feet next door to the restaurant. Not having given a previous thought to beer, they’d been inspired by a trip to Oregon where they’d met a slew of craft brewers, and came home to open the first craft brewery in Pennsylvania. Now, obviously, they are both avid beer lovers. “I drink beer every day, I don’t miss,” asserts Ed.

But before beer was in the picture, there were antiques, a current Stoudts staple that happened somewhat serendipitously. What began as dealers peddling their wares in the restaurant basement became part of a lucrative market in Adamstown, an antique Mecca of the U.S. Over the course of a few years came several building addendums to create the now mega Black Angus Antique Mall, a stretch of 70,000 dizzying square feet where, every Sunday from 7:30 AM to 4 PM, over 400 dealers open their stalls to a bustling crowd of relic hunters.


options to flavor plain fromage blanc as they like. Currently, a visit to the market any weekend allows a look into the aging rooms, where the wheels are lined up like whole moons and served fresh over a nearby counter.

In the future, Elizabeth plans to experiment with goat’s milk, though with neighbor goats, her hands are too full to deal with on site livestock. “Goats are difficult, anyway,” she adds. “They’re always off on the other side of the yard.” She also aims to come up with a good, stinky cheese, and to experiment with hops and other leaf wrappings.“It’s still a young creamery,” says Carol. “But I have a lot of faith in her. She has that knack for trying new things.”

In addition to the new creamery and the bakery, the market is a brilliantly colored bazaar for dozens of local artists and farmers. Across the open space are artisan clothes and accessories, pickles, hummus, hot sauces and mustards, a bulk food dispenser with beans and dried fruits, honey from a local beekeeper, and canned beets and chow chow from the Stoudts’ canning side project. The products evolve constantly, changing with whatever local producers currently show interest. There is even coffee. Ed Humpal of Hobo Ed has brewed a Stoudts Dark Roast for the past year, and recently moved his roastery to the market to be a part of what he calls “that theater of food production.”

“Throughout my life my dad has had this saying. If you asked him how he was he’d say, ‘wonderful good,’ and you knew if he answered this way, it was a great day and you could throw anything at him.” It seems Stoudts is open to anything wonderful-good that crops up from the local community, or through their own impassioned productivity.

In addition to the restaurant, antique mall, and the creation of a communal cozy warehouse space, the Stoudts are hitting their own edible essentials right on the mark. “Americans are starting to learn there are things other than Wonderbread, American cheese and light beer. We’ve got all three covered,” Ed Stoudt states, fondly summing up their innovative family affair of the baked, aged and brewed.




it is that time of year to put down the Tastykakes, cheesesteaks and Philly soft pretzels-wait-hold on to your pretzel, and indulge in bratwurst, sauerkraut and strudel, washed down with plenty of beer in celebration of Oktoberfest. Philadelphia is soaked in as much history as craft beer and is home to the oldest German organization in the United States- The German Society of Pennsylvania. This organization was founded in 1764, 46 years before the first Oktoberfest was celebrated on October 12th, 1810. So, it is no wonder that Philadelphia adopted the beer-fueled fest like many other cities around the world. As with most old traditions and holidays, the original reason to celebrate can be lost in time or through translation.

It is often perceived that Oktoberfest brought the farming season to a close, as an event where farmers could celebrate the bounty of their tireless labor and give thanks to optimal weather and farming conditions, or drown their sorrows due to an especially troublesome farming season, plagued with poor weather, producing barely enough crops for them to survive the winter.

Although that scenario is feasible, the true

reason Oktoberfest is celebrated is in tribute to a Royal Wedding.

It is probably safe to say that Prince Ludwig of Bavaria, who was later crowned King Ludwig I, couldn’t have imagined that his marriage to Princess Therese von Sachsen-Hildburghausen (of Hildburghausen) would be celebrated 201 years later. He definitely couldn’t have conceived the thought that roughly six and a half million people in recent times would show up to Theresienwi-ese (Theresa’s Fields) in Munich to partake in the annual festival, still held in the exact location the original party was thrown, just outside of the city gates. Unheard of at the time, Ludwig invited the common folk of his land to share in the celebration of his

marriage, with the focal point being a horse race he had organized. In a time where it was highly uncommon for the nobles to associate with the common man, this royal party drew about 40,000 guests. Considered a huge success, the horse race was held again in 1811 and coincided with the state agri-cultural show, which supports the idea that Oktoberfest is in celebration of the harvest.

Beer and food have been celebrated in mass

quantities since the first Oktoberfest, but in 1818, it really took precedence with the introduction of vendors and was solidified in 1819, when the founding citizens of Munich took responsibility for managing the festival and agreed that it would be a permanent, annual event. Today’s Oktoberfest has taken on much more of a carnival at-mosphere with the addition of amusement park rides and rock bands, but these modern attractions have been interwoven with old world traditions. Although the horse races ended in 1960 and roller coasters now light up the night, one thing has remained the same over the years- Oktoberfestbier.

Ranging in alcohol content from roughly 4.5% to 6.5%, it is difficult to classify exactly what an Oktoberfestbier should be. First and foremost, the only beers allowed to truly be called an Oktoberfestbier are the beers brewed within the city limits of Munich, as they are also the only breweries allowed to participate in the annual Oktoberfest. Everything else is an Oktoberfest-style, which most Philly craft beer lovers should be quite familiar with this time of year, with releases from Stoudts, Sly Fox, Lancaster Brewing Co. and for the first time on draught, Yuengling.

And even at that, an Oktoberfest style more often than not, is truly a Märzen (March beer). In the Middle Ages, brewers found it a challenge to brew in the summer due to the heat. The beer they were fermenting became more susceptible to bacteria and infections. So, the easy solution became


increasing the brewing in the earlier months of the year and storing the beers in caves and cold cellars for consumption throughout the summer. To do this required a well-hopped and slightly higher alcohol beer that would maintain its integrity for a long period of time. This became the Märzen, named after the month it’s brewed (March), which by design was intended to be consumed throughout the entire summer season. But by the end of summer, there was often plenty of extra beer, and a German brewer needed those still-filled kegs for fresh beer. So naturally, emptying the casks became a natural part of Oktoberfest.

The Märzen or Oktoberfest-style is traditionally a medium bodied beer with a relatively clean finish. Some other styles though that oftentimes are associated with Oktoberfest and contribute to the confusion include Vienna lagers, which uses paler malts and are therefore paler in color or the Dunkel Märzen, which is darker in color and can be richer in taste. Some German Oktoberfests to keep an eye out for include releases from Hacker-Pschorr, Paulaner, Spaten, Ayinger, and Warsteiner.

If you don’t plan on taking the trip to the true Oktoberfest in Munich and plan on picking up your favorite craft brewery’s seasonal Oktoberfest offering, be cautious of what you buy. Some U.S. breweries brew an Oktoberfest very close to the real thing, whereas many others brew ale. Be mindful of the labeling; “Oktoberfest Ale” means exactly

‘fest faktsACCordiNg To The offiCiAl okToBerfeST SiTe

(WWW.okToBerfeST.de/eN/.), here Are Some fACTS

ANd figureS from 2010’S muNiCh CeleBrATioN:

NeArly 6.5 millioN PeoPle viSiTed The 2010 okToBerfeST iN muNiCh.

TheSe viSiTorS CoNSumed 7 millioN mugS of Beer duriNg The 17 dAy

feSTivAl, WhiCh SurPASSed 2009’S CouNT By hAlf A millioN mugS.

The hiSToriCAl okToBerfeST oN The SouTherN PArT of The ThereSieN-

WieSe ATTrACTed over 500,000 gueSTS, Who CoNSumed 310,000 liTerS

of The hiSToriCAl Beer ThAT WAS BreWed eSPeCiAlly for The eveNT.

The PriCieST liTer of Beer iN 2010 CoST ABouT 8.90€. ThiS yeAr,

PriCeS Will Be rANgiNg from 8.70€ (APProximATely 12.50 uSd) ANd

9.20€ (APProximATely 13.20 uSd).

The okToBerfeST’S loST ANd fouNd reCeived ABouT 4,500 iTemS

iNCludiNg: CloTheS, ideNTifiCATioN CArdS, moNey BAgS, Cell PhoNeS

ANd keyS. AS Well AS A BuNNy, A Pug, A CoWhide ANd A SeT of TeeTh.


that, an ale that is far from the traditional Oktoberfest imports that flood our city in August and September. Whether you are drinking a true to form Oktoberfest or a craft brewed Octoberfest, Philadelphia’s rich cultural heritage and copious beer selection ensures that you can enjoy Oktoberfest without having to take the trip to Munich.

Considering the economy and the price of travel, Philadelphia is the perfect choice for an OktoberPhest stay-cation.

If you are just looking to dive into some German heritage, you could stop by one of the Scene’s many German spots like, Brauhaus Schmitz on South Street (who will be hosting their 3rd Annual Oktoberfest Street Festival on September 24th), Hop Angel Brauhaus in the Northeast, Newportville Inn, or Otto’s Brauhaus, both in Bucks County. Or, you can get a taste of a true Oktoberfest celebration by participating in the German Society of Pennsylvania’s Oktoberfest on Spring Garden Street or the United German Hungarian Club’s Oktoberfest in Feasterville.

But, if you’re looking for something even

bigger without having to travel across the Atlantic, rather just an hour or two in a car, Pennsylvania’s own Yuengling Brewery (founded in 1829, just 19 years after the original Munich Oktoberfest in 1810) has partnered with the non-profit organization ArtsQuest, to produce their very own Ok-toberfest at the Steel Stacks in Bethlehem, PA. This stateside version of Oktoberfest will follow a very similar format, featuring beer, food, free activities, ticketed events, a family oriented activity area, the always popular Musikfest (showcasing a wide range of nationally known, headlining music acts), and Yuengling Festhalle, structured much like you would see at Germany’s famed Oktoberfest. 2011 will mark their first annual Oktoberfest and offering of their new seasonal Oktoberfest brew, which will be released on draught only in late August. The festival will take place over two weekends: Thursday, September 29th- Sunday, October 2nd and again Thursday, October 6th - Sunday October 9th. The times of the festival are: Thursday, 6PM to midnight; Friday &

Saturday, noon to midnight; and Sunday, noon to 9PM. For more information, visit yuengling.com and enter the “Text2Win” contest for your chance to win a trip to Yuengling’s Oktoberfest, a three nights stay, spending cash and access to all of the concerts within the event.

As summer fades into autumn and regardless of if you have German or Hungarian heritage, Philadelphians should have plenty to celebrate in September and October as we cheer the Phillies towards another World Series. With all of the events and German bars in the area, many a pinstriped jersey will be stained with mustard dripping off of bratwurst and pretzels, as well as a ton of soaked, red baseball caps as beer is thrown in celebration. Just be sure not to celebrate to the point of passing out, or you may be labeled by the Germans as a “Bierleichen,” which is German for beer corpse.

Oktoberfest in Munich will be held from September 17th – October 3rd this year and you can get all of the details at www.oktoberfest.de/en/.


UNION JACKSGLENSIDE

215-886-6014

Berks

501 Grill & Tavern INC.MOUNT AETNA

www.501grill.com

ARBOR INNREADING

610-406-0126

BLIND HARMANS TAVERNTEMPLE

www.blindharmanstavern.com

COUSIN’S PUBSHOEMAKERSVILLE

610-562-5202

DOUGLASSVILLE HOTELDOUBLASSVILLE610-385-3585

EVERGREEN COUNTRY CLUBFLEETWOOD

www.evergreenclub.org

KLINGERS ON CARSONIA EXETER

www.klingersoncarsonia.com

LIBERTY TAPROOMEXETER

610-984-4370

MALIBOOZREADING

www.maliboozbarandgrill.biz

READING LIEDERKRANZREADING

www.readingliederkranz.com

TEXAS ROAD HOUSEWYOMISSING

www.texasroadhouse.com

NEWPORTVILLE INNNEWPORTVILLE

www.newportvilleinn.net

PIZZERIA UNOLANGHORNE

www.unos.com

POUR HOUSEJAMISON

www.jphdraftbeers.com

SPRINGTOWN INNSPRINGTOWN

www.springtowninn.com

SWEET LORRAINE’SLAHASKA

www.sweetlorraines.com

THE BUCK HOTELFEASTERVILLE

www.thebuckhotel.com

THE TEMPERANCE HOUSENEWTOWN

www.temperancehouse.com

TONY’S PLACE BAR & GRILLEIVYLAND

www.tonysplaceivyland.com

WASHINGTON HOUSESELLERSVILLE

www.washingtonhouse.net

Delaware

BOGART’SSPRINGFIELD

www.bogartsbargrill.com

CASEY’S TROLLEY STOP NEWTOWN SQUAREwww.caseysns.com

PINOCCHIO’SMEDIA

www.pinpizza.com

THE GARRETTDREXEL HILL

www.2312garrett.com

Montgomery

ABINGTON C.C. JENKINTOWN

www.abingtonclub.com

BETHAYRES TAVERNHUNTINGTON VALLEY

www.bethayrestavern.com

BROTHER PAUL’SEAGLEVILLE

www.brotherpauls.com

CAPONE’S RESTAURANTNORRISTOWN

caponesdraftlist.blogspot.com

DRAKE TAVERNJENKINTOWN

www.draketavern.com

FATTY’S BAR & GRILLEWYNDMOOR

www.fattyspub.com

GRAVEL PIKECOLLEGEVILLE

www.gravelpike.com

JERZEE’S GLENSIDE

www.jerzeesglenside.com

L’IL ITALY PIZZAPOTTSTOWN

610-327-0162

MCKINLEY TAVERNELKINS PARK

www.mckinleytavern.com

NIPPERSJEFFERSONVILLE

www.nippersbarandpizza.com

OH BRYON’S ROAST BEEFHUNTINGDON VALLEY

215-938-6626

OTTO’S BEER GARDENHORSHAM

www.ottosbrauhauspa.com

SUMNEY WESTLANSDALE

www.thesumney.com

Bucks County

ARIELLE’s SELLERSVILLE

www.ariellescountryinn.com

BOBBY SIMONE’S DOYLESTOWN

www.ilovebobbys.com

BUBBAS POT BELLY STOVEQUAKERTOWN

www.bubbaspotbellystove.com

CLUB HOUSE BAR & GRILLNEWTOWN

www.clubhousenewtown.com

COCK-N-BULL RESTAURANTLAHASKA

www.peddlersvillage.com

CONTINENTAL TAVERN INC.YARDLEY

www.contav.com

GERMAN HUNGARIAN CLUBLANGHORNE

www.ughclub.us

GREEN PARROTNEWTOWN

greenparrotrestaurantandpub.com

HULMEVILLE INNHULMEVILLE

www.hulmevilleinn.com

MAGGIO’S SOUTHAMPTON

www.maggiosrestaurant.com

MCCOOLE’S @ RED LION INNQUAKERTOWN

www.mccoolesredlioninn.com

MESQUITO GRILL DOYLESTOWN215-230-7427

WARSTEINER • THE OFFICIAL BEER OF GERMAN AMERICAN DAY • OCTOBER 6, 2011

Visit these restaurants for great Warsteiner Oktoberfest beer specials.


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For most Philadelphia folks, the village of Jamison may sound unfamiliar, as it’s completely plausible that you’ve driven by it half a dozen times and had no idea it was there. Tucked away right around Almshouse Road and York Road in Bucks County, PA, is the quaint and historical Jamison Pour House.

Dating back to the early 1900s, the Jamison Tavern & Inn, as it was known in the day, was a country-style inn offering a tavern atmosphere and rooms for travelers who over-indulged. Throughout the 20th century, the tavern changed owners and names numerous times, including what many to this day may still know as “Reese’s Tavern.” Through the 2000s, the tavern changed hands several more times and even went unoccupied in 2009, before Joe and Janeen Wade purchased the building in 2010.

Quickly after opening the new Jamison Pour House, the Wades set out to renovate the entire space including a brand new bar featuring 30 taps, an all-new outdoor dining space, and flat screens all around for the sports fans. Their goal was to create a family-friendly tavern offering food for everyone, wonderful craft beers, and plenty of entertainment for the everyday bar-goer including karaoke nights, Quizzo nights, live music, and of course plenty of specials for watching the games.

Of the 30 beers on tap and the nearly 40 bottles offered, you’ll be quite surprised to find a majority of diverse

craft and imported beers ranging from Ovila (reviewed on page 58) in a bomber bottle or Furthermore Fatty Boombalatty on draught. Jamison Pour House also features a wide range of regular rotations from local brewers like River Horse, Tröegs, and Weyerbacher. It is also important to note that there is no pretentiousness as they keep a stock of all of the usual macros loved by many, making the tavern a place for all.

The menu is filled with the usual tavern fare you’d come to expect, with a few highlights for sure. One such favorite is the Crab Mac n’ Cheese which is exceptionally rich and delicate, available as an appetizer or full entrée. Their pub fries are to die for, smothered in brown gravy and plenty for two. If you’re there for more than a snack, grab a bowl of their homemade chili and have the Porchetta sandwich, loaded with roasted pork, peppers, and provolone cheese. And who could resist the “Baked Honey Ham,” an almost after-Easter leftovers inspired sandwich.

Whether you’re going to the bar for the game or looking for a meal with the family, the Jamison Pour House is the perfect location for your outing. Be sure to stop by for their frequent live music nights and indulge in the great beer offerings. Follow the Jamison Pour House on Facebook for a listing of their latest events and tappings. The Jamison Pour House is located at 2160 Old York Road, Jamison, PA 18929.

a Tavern for the entire FamilyThe Jamison Pour House, located in Bucks County. By Neil HarNer


Bringing Back the region’s BestMidAtlantic is serving up great food and beer in a setting fitting for everyone. By Mat Falco

University City has been one of the hotter, rapidly-growing destinations for craft beer in the city over the past couple years. New places like City Tap House quickly put their name on the map, pouring a ridiculous amount of draft beers and featuring an impressive outdoor roof garden with fire pits, and Blockley Pourhouse came on the scene attempting to bring live music together with great beer. Along with a handful of other craft beer focused bars, University City is quickly becoming a destination for beer lovers. Located right on the outskirts of the area is MidAtlantic, who is helping to solidify the University City beer culture.

Located on Market Street, just off the corner of 38th, MidAtlantic brings a unique style of beer bar to the city. Blending a combination of upscale food with a casual atmosphere that keeps both the dining crowd and bar crowd happy and separate at the same time, there isn’t another place like it in the area. Upon walking in, after passing a large outdoor seating area perfect for throwing back a few cans and an award winning burger in the summer, you have two distinct sides of the bar. On the left, you have a large area for dining that features a wide open kitchen, perfect for viewing your meal being made every step of the way. On the right, you have the taproom. With a large bar that can accommodate over a dozen comfortably and a few high-tops for some casual drinks and snacks, you have the perfect setting to enjoy happy hour or a few late night drinks. There is also a free pool table and free jukebox which features an awesome selection of music (no worries of getting stuck listening to Top 40 garbage or other experience-ruining music). The old-fashioned

style jukebox (no touchscreens here) is filled with mostly classics and oldies with a few quality contemporary albums. (And they’re all full albums, so you’re sure to hear a few songs you may not have ever heard.) In between the sides you have an extremely cool table that is huge and perfect for larger gatherings or just to sit and meet some new people.

Entertainment aside, the bar also features about fifty craft bottled/can offerings ranging across the board, with a few styles to fill every category. They also offer eight rotating taps, where you are almost certain to see offerings from local favorite Stoudts and new guys from Massachusetts, Pretty Things. Unfortunately you can’t live off beer alone, so MidAtlantic also offers up an awesome array of food. From local cheeses and house cured meets to the aforementioned award winning burger and home-style favorites like meatloaf, Chef Daniel Stern has taken the classic foods that have defended the Mid-Atlantic region over the years and given them a modern twist. The menu is heavy on local, organic and rustic style dishes that are executed with precision and are sure to impress. They also offer up beer dinners on a somewhat regular basis, giving the opportunity to sample their abilities behind the kitchen and the bar at the same time.

Whether you’re looking for a nice dinner out, a few drinks with friends, or just feel like getting out and shooting a game of pool with a quality beer, MidAtlantic is a great addition to University City and the city of Philadelphia in general. Don’t be fooled by the appearance, there is no pretentiousness about this place; they are all about great food and good beers. MidAtlantic is located at 3711 Market Street, Philadelphia, PA 19104.

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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 roomIn honor of our notable guest, we decided to host the Tasting Room at his own bar, Mac’s Tavern. Located in Old City, this bar has been around for about a year now and is serving up some quality beers and food. More notably though, the bar is know to be partially owned by Mac (Rob McElhenney) and Sweet Dee (Kaitlin Olson) from It’s Always Sunny in Philadelphia. And, you just never know when you might bump into one of them while sitting at the bar.

our notable guestOur featured guest of this issue is none other than WMMR’s Preston Elliot. Preston is a co-host of the immensely popular Preston and Steve radio show that airs weekday mornings. Not a total beer snob (yet), but living in the Philadelphia area, he’s grown increasingly interested in good beer and even keeps his fridge stocked with a few.

from the sceneBob Sharp joined us after winning our “Stump the Beer Geek” challenge at the Brewer’s Plate this past March. He is also an avid homebrewer, beer connoisseur, and hosts beer tasting parties at his home for local friends and family.


Spaten oktoberfest

This true to tradition, medium bodied beer has

achieved its impeccable taste by balancing the

roasted malt flavor with the perfect amount of hops.

ABV: 5.9%

Smuttynose Summer Weizen

Light but full of character, this summer wheat

is perfect for warm weather, picnics and BBQs.

Brewed with domestic & continental wheat for a

tangy & refreshing taste. ABV: 5.5%

Warsteiner Dunkel

A light bodied, clean dark lager with a lingering,

slightly sweet finish. Pours with a minimal amount

of carbonation and a slight reddish hue.

ABV: 4.8%

Fuller’s eSB

This beer is bursting with cherry and orange,

balanced by soft malty toffee and caramel notes.

The flavor delivers everything you would expect

from such a full-bodied ale. ABV: 5.9%

Bell’s oberon=A wheat ale that mixes a spicy hop character with

mildly fruity aromas. The addition of wheat malt

lends a smooth mouthfeel, making it a classic

summer beer. ABV: 5.8%

Prism Shady Blond ale

Brewed with blood oranges, Shady Blond is the

summer offering from North Wales’ Prism Brewing

Co. Coming in at 4.5% you can drink it all day

long. ABV: 4.5%

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Light, clean finish.

Pale, aroma, Saison-ish. Lawnmower. Hops in finish & linger.

Blood orange is very mild, but it’s light & refreshing.

Color is a little pale. Sessionable but too mild in flavor.

I expected a cloudy color, needs more flavor.

A little floral taste. Pretty good.

Refreshing. BBQ beer- good with burgers & dogs. Sweet-ish finish.

Not a big fan of chamomile. Very light and simple.

A little bitter, chamomile in the finish- yet refreshing- not my preference.

Sweet nose, summery, flower-like flavor. Sweet, but not too sweet.

Like it. Malty. Tasty.

Crisp then malty. One of the classic makers. Good with cheese and sausage.

Very fresh sample. Very enjoyable, classic interpretation of the style.

Super sweet, amber, nice body and super smooth.

Good flavor, perfect for early Fall gatherings.

Light for the style. I enjoy the caramely flavor.

Best head so far. Nice body- goes down nice. Dark but not roasty- breadish.

Very watery and dirty tasting. Needs more body.

Malty sweetness, nutty, light bodied. A classic.

Smooth, balanced and light.

Just hoppy enough for me.

The original & best. One of my desert island beers. Malty then hoppy then comfort.

Clean, great mild hop presence. Just a great example of this style.

A classic, nothing bad can be said about this.

Smooth and tasty. I expected a little more bitterness.

3

2.5

3

3

2.5

2.5

3

2.5

3

3

4

4

4

3.5

3.5

3.5

5

4.5

3.5

2.5

3.5

3

2.5

3.5

3

Yummy. Very mild. Could drink a lot of this.

Not much aroma- almost an English mild with a spritzy finish- good mouth feel & body.

A classic summer beer. Very well brewed. Nice citrus and clean finish.

Mild, but flavorful- great for any day.

A good summer beer, light, refreshing, crisp.

3.5

4

4

3.5

3.5

Pres

Bob

Mat

Neil

Mel

Pres

Bob

Mat

Neil

Mel

Pres

Bob

Mat

Neil

Mel

Pres

Bob

Mat

Neil

Mel

Pres

Bob

Mat

Neil

Mel


rogue XS imperial iPa

Above and beyond an India Pale Ale—I2PA is

radically hopped with an intense aroma and hop

bitterness. It is unfiltered and aged for 9 months

before it leaves the brewery. ABV: 9.5%

grimbergen Double ale

Double has undergone two fermentations, which

gives this ale a chocolatey, toffee taste with a

warming brandy-like finish. ABV: 6.5%

Mikkeller not Just another Wit

Brewed by Mikkeller at De Proef Brouwerij,

Lochristi-Hijfte, Belgium. Not just another wit bier,

the style was taken to another level. Strong and

hoppy. The world’s first IPW? ABV: 7.6%

Sierra nevada ovila Saison-A collaboration between Sierra Nevada & monks at

the Abbey of New Clairvaux; featuring earthy and

spicy aromas and layered with fruit and spice

accents. ABV: 7.0%

Drie Fonteinen oude geuze

Drie Fonteinen is the only remaining traditional geuze

blender in Belgium, using only 100% spontaneously

fermented lambic beer, aged in oak casks.

ABV: 6.5%

Duchesse De Bourgogne

Traditional top fermented reddish-brown ale from

the West-Flanders region of Belgium. This refined ale

is a blend of 8 and 18 months old ales following

careful maturation in oak casks. ABV: 6.2%

Sweet aroma. Envelopes my mouth with flavor. If it had tits, I would fuck it!

Bright. Complex without overwhelming. Medium body, big beer for summer. Look for this!

Really nice saison. Clean, yet great spice character. Really refreshing.

Full body, awesome spice. Sweet- a full range experience.

Sweet, spicy, lots of flavor. Not sure I could drink a lot of it though.

Malt at the top. Kind of dies at the end. Just OK.

Nut brown. Pretty lace. Malty sweet aroma. Not a refreshing summer ale.

Too sweet. Nice creamy body but less sugar would have really helped.

Great beer but a little too sweet for my palate.

Caramel nose, sweet caramel and creamy flavors.

Nice. A spicy body.

Beautiful head & real lace. Real body to this. Starts a Bavarian Wiess, finishes spicy but not quite wit.

Extremely spicy. The rare wit that you have to sip. Good but a one and done beer.

Super spicy, almost like a peppery sting. Pair with sushi- definitely for food pairings.

Powerful floral nose- but smooth & a little spicy. I don’t get the 8% ABV, which is a good thing!

Very interesting. Malt vinegar taste. I like it a lot. Not for session but very nice.

Wow, different. A Belgian sour that doesn’t cause a pucker. A beer to sip slowly and contemplate.

Sweet apple aroma with sweet but not overwhelming flavor. Nice fruity nose and mild tart.

Sweet & sour- malty with an apple quality and subtle wood.

Very sour nose. Sweet and sour. Fruity sweetness. Reminds me of a lambic.

Funky aroma. Take half a lemon, drizzle malt vinegar on it & suck.

Smells like a pig farmer’s boot. Is this really beer? Not a style I seek out.

Sour and funky. Great geuze. Finishes very clean.

Intense sour- awesome. A subtle banana-like undertone.

Intense sour. Makes you pucker and click your tongue.

4.5

4

4.5

4

3.5

2.5

2

2.5

3

3.5

.5

.5

4.5

4.5

2.5

4

4

4

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3

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3.5

4

Pres

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Mat

Neil

Mel

Pres

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Mat

Neil

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Mat

Neil

Mel

Pres

Bob

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Neil

Mel

Very nice scent. Hoppy.

Hop bomb. Starts with sandpaper on the tongue & hop slam that mellows quickly. Special occasion beer.

Very malty nose. Nice hop flavors and pretty smooth for the ABV.

Solid- malty-not as hoppy as I would expect- balanced.

Sweet, caramel nose, not as hoppy as I expected. Malt flavors more than hops.

3

4

3.5

3.5

3.5


weird beer #14mustard Seed Beer

Deviled eggs, crab cakes, dry rubs and other

food seasonings are all great uses for mustard

seeds. It tastes great in food and a lot of those

foods pair perfectly with beer. Apparently, Belgian

brewery Brouwerij Alvinne agreed, so much so that

they decided to make a beer with mustard seeds.

Brouwerij Alvinne is actually one of the smallest

authentic breweries in Belgium. Each of their

batches produces a mere 65 cases of beer. A very

low number, especially considering we have this

beer available in the U.S.

Mustard seeds are a very uncommon ingredient

in brewing, and they make two different versions

of this beer. The one featured is The Oak Melchior,

which is the barrel aged version of the regular

Melchior. It is aged in Calvados barrels which

previously held cognac for ten years and calvados

for another eight before it was filled with Melchior

and aged for 6 months. Coming in at 11% ABV, it is

a rather intense beer that is filled with depth but not

overwhelming with the taste of mustard seed. The

mustard ends up playing more of a background role in

accentuating the flavor of the beer. None-the-less,

it will still go awesomely with some soft pretzels.

14

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 August/September.

Preston’s final Pick: Duchesse DeWhatTheFuck. It was very surprising and that’s what I love about it. Full of flavor, stands out. I would drink it as a treat for myself.

Bob's final Pick: Fuller’s ESB. Just a classic. One of my desert island beers for ten years. Can go to this anytime, anywhere.

mat’s final Pick: Sierra Nevada Ovila. There were a lot of good beers but I always have to go with the beer I want a second of.

Neil’s final Pick: Drie Fonteinen Geuze. I love sours- call me crazy- I just love them.

melissa’s final Pick: Mikkeller Wit. Smooth, drinkable with some malty sweetness. An awesome balance of flavor.


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

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 Pistolas263 S. 15th Streetjosepistolas.com

The khyber Pass Pub56 S. Second Streetthekhyber.com

ladder 151528 Sansom Streetladder15philly.com

las vegas lounge704 Chestnut Streetlasvegaslounge.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

monk’s Café264 S. 16th Streetmonkscafe.com

moriarty’s Pub1116 Walnut Streetmoriartyspub.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

Tria123 S. 18th Street1137 Spruce Streettriacafe.com

Tir Na Nog1600 Arch Streettirnanogphilly.com

Tweed114 S. 12th Streettweedrestaurant.com

valanni1229 Spruce Street valanni.com

varga Bar941 Spruce Streetvargabar.com

Westbury Bar261 S. 13th Streetwestburybarandrestau-rant.com

Brewpubs

Nodding head Brewery and restaurant1516 Sansom Streetnoddinghead.com

yards Brewing Co.901 N. Delaware Avenueyardsbrewing.com

Retail Beer

food & friends1933 Spruce StreetPhiladelphia, PA 19103

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

lucky 7 Tavern747 N. 25th Street

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

The urban Saloon2120 Fairmount Ave.

Retail Beer

old Philly Ale house565 N 20th St

ManayunkBars & Restaurants

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

old eagle Tavern177 Markle Streetoldeagletavern.com

Terrace Taproom3847 Terrace Streetterracetaproom.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

North/NortheastBars & Restaurants

Bobos6424 Castor Ave

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

Three monkeys9645 James Street3monkeyscafe.com

Trolley Car dinner7619 Germantown Ave.trolleycardiner.com

Brewpubs

earth Bread + Brewery7136 Germantown Ave.earthbreadbrewery.com

Retail Beer

Jl’s Beer Box3350 Grant Ave

The Beer outlet77 Franklin Mills Blvd.

Craft Beer outlet 9910 Frankford Ave. craftbeeroutlet.com

The Six Pack Store7015 Roosevelt Boulevardthesixpackstore.com

Northern Liberties/FishtownBars & Restaurants

700700 N. 2nd Street the700.org

The Abbaye637 N. 3rd Street

Atlantis: The lost Bar2442 Frankford Ave.

Bar ferdinand1030 N. 2nd Street barferdinand.com

Cantina dos Segundos931 N 2nd Streetcantinadossegundos.com

druid’s keep149 Brown Street

el Camino real1040 N 2nd Streetbbqburritobar.com

gunners run1001 N 2nd St

Johnny Brenda’s1201 Frankford Ave.johnnybrendas.com

kraftwork541 E. Girard Ave.kraftworkbar.com


directory

memphis Taproom2331 E. Cumberland St.memphistaproom.com

murphs Bar202 E Girard Ave

North Bowl909 N 2nd Streetnorthbowlphilly.com

North Third801 N. 3rd Streetnorththird.com

PyT1050 N. Hancock Streetpytphilly.com

Silk City435 Spring Garden Street silkcityphilly.com

Standard Tap901 N. 2nd Street standardtap.com

Breweries

Philadelphia Brewing Co.2439 Amber Streetphiladelphiabrewing.com

Retail Beer

The foodery837 N. 2nd Streetfooderybeer.com

global Beer distribution1150 N. American Streetglobalbeerphilly.com

Old CityBars & Restaurants

Beneluxx Tasting room33 S. 3rd Streetbeneluxx.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

mac’s Tavern226 Market Streetmacstavern.com

marmont Steakhouse & Bar222 Market St.marmont.net

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

Sassafras Café48 S. 2nd Streetsassafrasbar.com

Society hill hotel301 Chestnut Street

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

Adsum700 S 5th Stadsumrestaurant.com

Brauhaus Schmitz718 South St.brauhausschmitz.com

dark horse421 South 2nd Street

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

kennett848 S 2nd StPhiladelphia, PA 19147Kennettrestaurant.com

manny Brown’s512 South Streetmanny-browns.com

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

Tattooed mom530 South Streetmyspace.com/tattooed_mom

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

Cantina los Cabalitos1651 E Passyunk Avecantinaloscabalitos.com

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

Sept . 17th , 2011 at the Electric Factory in Philadelphia .Sessions 1-5pm and 6-10pm .

Unlimited Beer Tasting 70+ Craft Beers Free BBQ Food Samples.

Watch 15 of the areas restaurants compete for best barbecue in 3 categories!

Brew

sBlu

esan

dBar

becu

e.com

1_4 page BeerScene.indd 1 7/7/2011 11:18:51 PM


directory

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

Homebrew Supplies

Barry’s homebrew outlet101 Snyder Ave.barryshomebrew.com

University City/West Bars & Restaurants

Biba3131 Walnut Stbibawinebar.com

The Blockley38th & Ludlow Streets theblockley.com

City Tap house3925 Walnut Streetcitytaphouse.com

la Terrasse3432 Sansom Streetlaterrasserestaurant.com

local 444333 Spruce Streetlocal44beerbar.com

mad mex3401 Walnut Streetmadmex.com

midatlantic3711 Market Stmidatlanticrestaurant.com

World Cafe live3025 Walnut Streetworldcafelive.com

Brewpubs

dock Street Brewing Company701 S. 50th Streetdockstreetbeer.com

SuburbsBucks CoBars & Restaurants

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

doylestown moose ld 1284127 East State StreetDoylestown, 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’s3900 Rockhill Dr.Bensalem, PA 19020manny-browns.com

25 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

Pasquale's Sports Bar9087 Mill Creek Rd.Levittown, PA 19054

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

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

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

Bound Beverage2544 Bristol PikeBensalem, PA 19020

edgemont Beer & Cigars5042-B West Chester PikeNewtown Sq, PA 19073edgemontbeerandcigars.com

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 Cheste,PA 19382highstreetcaffe.com

The Pale horse29 E. Gay St.West Chester, PA 19380palehorsepub.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

Brewpubs

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

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

mckenzie Brew house451 Wilmington-West Chester PikeChadds Ford, PA 19342mckenziebrewhouse.com

Sly fox Brewing Co519 Kimberton RoadPhoenixville, PA 19460slyfoxbeer.com

victory Brewing Company420 Acorn LaneDowningtown, PA 19335victorybeer.com

Retail Beer

exton Beverage Center310 E. Lincoln HighwayExton, PA 19341extonbeverage.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

flanigan’s Boathouse118 N. Wayne Ave.Wayne, PA 19087flanboathouse.com


773 West Sproul RoadSpringfield, PA 19073

Your new neighborhood meeting place featuring...

30 Rotation Draft Beers andSlow Roasted Hand- Carved

Roast Beer and Turkey Sandwiches

Open from 11 a.m. till 2 a.m.Monday through Saturday

12 to 2 a.m. on Sunday

Featuring a Wide Selection of Craft Beers Including...

1745 S. Easton RoadDoylestown

215-343-4748tomatoesdoylestown.com

TomaToes specials

Martini Mondays 1/2 Price House Martinis & $6 Bud/Bud Light Pitchers

Tequila Tuesdays 1/2 Price Margaritas & $3 Landshark Drafts

Winey Wednesdays 1/2 Price Wine & $4 Bass Drafts

Thirsty Thursdays $3.50 Drink of the Day & $3.50 Shock Top Drafts

Florida Fridays $5 Drunken Parrots & Jimmy Buckets 5 for $15 Margaritaville Spiked Tea or Lemonade

Sippin’ Saturdays $5.50 Long Island Ice Teas & $4 Hoegaarden Drafts

Sangria Sundays $4 Sangrias & $4 Stella Drafts

All Day Every Day Specials $3.25 Landshark Drafts & $2 Bud Light Drafts

“Like Us” on Facebook! facebook.com/tomatoesdoylestown


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

mcCloskey restaurant 17 Cricket AveArdmore, PA 19003

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

Tex mex201 East Walnut StNorth Wales, PA 19454texmexconnection.com

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

Jd mcgillicuddy’s690 Burmont RdDrexel Hill, PA 19026mcgillicuddys.net

oakmont National Pub31 Eagle RoadHavertown, PA 19083oakmontnationalpub.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

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

Pappou's Pizza Pub415 Baltimore PikeMorton, PA 19070

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

Township line Beer & Cigars5315 Township Line RoadDrexel Hill, PA 19026townshiplinebeerand cigars.com

directory

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

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

Chadwicks2750 Egypt RdAudobon, PA 19403mychadwicks.com

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

fingers Wings And other Things107 W. Ridge PikeConshohocken, PA 19428fwot.com

firewaters1110 Baltimore PikeConcord, PA 19342firewatersbar.com

union Jack’s2750 Limekiln PikeGlenside, PA 19038

uno’s Chicago grill1100 Bethlehem PikeNorth Wales,PA 19454unos.com

The Wet Whistle300 Meetinghouse RoadJenkintown, PA 19046

Whitpain Tavern1529 Dekalb StBlue Bell, PA 19422

Brewpubs

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

mckenzie Brew house240 Lancaster Ave.Malvern, PA 19355mckenziebrewhouse.com

rock Bottom restaurant & Brewery1001 King of Prussia PlazaKing of Prussia, PA 19406rockbottom.com

Breweries

Prism Brewery810 Dickerson RdNorth Wales, PA 19454prismbeer.com

royersford Brewing Company 519 Main StreetRoyersford, PA 19468royersfordbrew.com

Sly fox Brewing Company519 Kimberton RoadRoyersford, 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

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

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

Buckley’s Tavern5821 Kennett PikeCenterville, DE 19807buckleystavern.org

Chelsea Tavern821 N Market StWilmington, DE 19801chelseatavern.com

Cork90 Haddon AvenueWestmont, NJ 08108corknj.com

dead Presidents618 N Union StWilmington, DE 19805deadpresidentspub.com

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

dublin Square167 Route 130 Bordentown, NJ 08505dublinsquarepubs.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

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


If you would like to be added to our directory, please email [email protected] or call 215-478-6586 and ask to be included.

P.J Whelihan’s 700 Haddon AvenueHaddonfield, NJ 08033pjspub.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

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 19801147 E Main StNewark, DE 19711

124 E. Kings HighwayMaple Shade, NJ 08052ironhillbrewery.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

5360 Route 38Pennsauken, NJ 08109

2004 Mount Holly RoadBurlington, NJ 08016joecanals.com

Canal’s discount liquorsRoute 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 3375 US Rt. 1Lawrence Twp, NJ 08648

305 N. Rt.73Marlton, NJ 08053joecanals.com

kreston’s Wine & Spirits904 Concord AveWilmington, DE 19802krestonwines.com

monster 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

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

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

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

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

BRADYS-PUB.COM

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

Phillies Games$2.50 Coors Light Drafts,Plus $3.00 Corona Bottles

and $1.50 Hot Dogs during all games

Karaoke Night Fridays 9pm-1am

$3.50 Craft Beer Specials Become a Singing Star!

Ask About Brady’s FREE Beer Club Card to

Earn Prizes!

30 Beers on Tap, 60+ in Bottles


Beer events

Beer eventsFor more events, visit phillybeerscene.com

augustmonday, August 8thMonk’s Mad Monday-CantillonMonk’s Cafe264 S. 16th St., Philadelphia, PA 19102

Saturday, August 13th- friday, 19thPucker Up! 3rd Annual SourfestDevil’s Den 1148 S. 11th St., Philadelphia, PA 19147

monday, August 15thGirls Just Wanna Have SudsVictory Brewing Co. 420 Acorn Ln., Downingtown, PA 19335

Sixpoint Brew & ChewCavanaugh’s Rittenhouse1823 Sansom St., Philadelphia, PA 19103

Wednesday, August 17thDogfish Beer DinnerIron Abbey 680 Easton Rd., Horsham, PA 19044

Saturday, August 20thInaugural Summer Session Fest Jose Pistola’s 263 S. 15th St., Philadelphia, PA 19102

friday, August 26thIntroduction to Brewing Class Keystone Homebrew Supply 435 Doylestown Rd., Montgomeryville, PA 18936

Saturday, August 27th 20th Annual Microfest Stoudts Brewing Co.2800 N. Reading Rd., Adamstown, PA 19501

Septembermonday, September 5thLabor Day Crab Night 12 Steps Down831 Christian St., Philadelphia, PA 19147

friday, September 9th & Saturday, 10thSession Beer Fest Farmers’ Cabinet1113 Walnut St., Philadelphia, PA 19107

Saturday, September 10th4th Annual Beer Fest at the Ballpark McFadden’s Ballpark One Citizen’s Bank Way, Philadelphia, PA 19148 Thursday, September 15th Jodi’s Firkin: Stoudts Peach Pale Ale The Grey Lodge Pub 6235 Frankford Ave., Philadelphia, PA, 19135

Saturday, September 17thBrews, Blues & BBQElectric Factory421 N. 7th St., Philadelphia, PA 19123

International Zwanze Day Monk’s Cafe264 S. 16th St., Philadelphia, PA 19102

McCoole’s Fall Beer FestivalMcCoole’s Red Lion Inn4 S. Main St., Quakertown, PA 18951 Saturday, September 17th & Sunday, 18th Devil’s Den OktoberfestDevil’s Den 1148 S. 11th St., Philadelphia, PA 19147

monday, September 19th20th Anniversary Party London Grill 2301 Fairmount Ave., Philadelphia, PA

friday, September 23rd4th Annual Craft Beer TastingToscana’s Restaurant127 Bridgeton Pk., Mullica Hill, NJ 08062

Saturday, September 24th3rd Annual Oktoberfest Street Fest Brauhaus Schmitz718 South St., Philadelphia, PA 19147

Oktoberfest Opening Weekend Stoudts Brewing Co.2800 N. Reading Rd., Adamstown, PA 19501

Newtown Beerfest 2011Stocking Works Complex 410 S. State St., Newtown, PA 18940

Thursday, September 29th- Sunday, oct. 2ndYuengling Oktoberfest at the SteelStacks101 Founders Way, Bethlehem, PA 18015

friday, September 30thIron Abbey’s Oktoberfest 3Iron Abbey 680 Easton Rd., Horsham, PA 19044

octoberThursday, october 6thGerman-American DayVarious Locations, Suburbs

Thursday, october 6th- Sunday, october 9thYuengling Oktoberfest at the SteelStacks101 Founders Way, Bethlehem, PA 18015

Saturday, october 8thPhilly Beer Scene Presents...Brews for Boobies 4Various Locations, Philadelphia, PAbrewsforboobies.com


PENNSYLVANIA’S LEADING SPECIALTY BEER WHOLESALER & RETAILER

New website coming soon!

40 E. Main St, Emmaus, PA 18049 • 610.967.1701SHANGY’S...THE WORLD’S BEST BEERS, SINCE 1980.

AMERICAN FALL SEASONALS:

Anderson Valley Mowkees Saison (Boonville, CA)

Avery Kaiser Imperial Oktoberfest (Boulder, CO)

Blue Point Oktoberfest (Long Island, NY)

Brew Work’s Devious Imperial Pumpkin Ale (PA)

Bell’s Oktoberfest (Kalamazoo, MI)

Bell’s Best Brown Ale (Kalamazoo, MI)

Buffalo Bill’s Pumpkin Ale (Hayward, CA)

Cisco Pumple Drumkin (Nantucket, MA)

Flying Dog Dogtoberfest (Frederick, MD)

North Coast Grand Cru (Fort Bragg, CA)

New Holland Ichabod Pumpkin Ale (Holland, MI)

Smuttynose Pumpkin Ale (Portsmouth, NH)

Southern Tier PumKING (Lakewood, NY)

Southern Tier Harvest Ale (Lakewood, NY)

Sudwerk’s Marzen (Davis, CA)

Terrapin PumpkinFest (Athens, GA)

Terrapin Rye Squared (Atherns, GA)

Thirsty Dog Pumpkin (Akron, OH)

Uinta Punk’N (Salt Lake, Utah)

GERMANY’S FINEST:

Aecht Schlenkerla Rauch Marzen (Germany)

Hochzeitsbier von 1810 Oktoberfest (Austria)

Prof. Fritz Briem’s “GRODZISKIE”

(an extraordinary style “sour smoke wheat ale”)

Schneider’s “Nelson Sauvin”

Weihenstephan Fest (Germany)

CRAFT CIDER:

Warwick Valley Cider

“Doc’s Apple, Pear & Framboise” Cider (NY)

J.K. Scrumpy Organic Cider (MI)

Fox Barrel Cider Co. (CA)

Clos Normand Cider (France)

Etienne Dupont Cider (France)

Aspall Dry Organic Ciders (England)

Sarasola Spanish Cider (Spain)

UNITED KINGDOM:

JW Lees Harvest Ale: A very special 2011

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Philly Beer Scene August/September 2011

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