PROMISED draught lines
LAND is calling
STRAUB’S BILL BROCK GETS DRAUGHTED
ur Cream Ale is inspired by classic American recipes and homespun in Shiner, TX. It's brewed with an extra helping of specialty wheat malt to give it a velvety smooth, creamy mouthfeel. Pale gold in color, Homespun is a sessionable go-to brew with a smooth, refreshing finish. So pop one open and join us in celebrating American brewing tradition...with a dash of Southern hospitality from Shiner, TX. Made without a drop of cream, milk or sugar.
ÂŠ2016 Spoetzl Brewery, Shiner, TX 77984
draught lines winter 2017 ON THE COVER: Straub American Lager
contents 8 DATE NIGHT BEER BARS IN THE ‘BURBS BY STEVE HAWK 15 THE BOOKSHELF BREWING LOCAL: AMERICAN-GROWN BEER BY STAN HIERONYMUS 16 BILL BROCK OF STRAUB BREWERY GETS DRAUGHTED 24 CALIFORNIA: BEER’S PROMISED LAND IS CALLING BY LEW BRYSON
Editor in Chief Maryanne Origlio
Art Directors/Photographers Loren Leggerie Michael Kuchar
Contributing Writers Jessica Lawrence Doug Williams
Senior Editor Maureen McCoy
Guest Designer Jessica Ferguson
Guest Writers Lew Bryson Steve Hawk
Mark Your Calendars Winterfest Live! | Philadelphia, PA January 28, 2017 – XFINITY Live!
A Few Words From The Editors...
Dear Beer Aficionados,
t’s pretty clear that 2016 was an interesting year in so many ways. But we’re only going to talk about beer here.
Beats, Brews & BBQ | Philadelphia, PA February 25, 2017 – World Cafe Live
Big and small breweries merged, purchased one another or embarked upon strategic alliances. Jimmy Fallon joked about the crazy number of pumpkin beers available. And when the growth trajectory of craft beer slowed to a very good, just not astronomical pace, people wondered if the entire category would somehow vanish.
Philly Craft Beer Festival | Philadelphia, PA March 4, 2017 – Philadelphia Navy Yard The Brewer’s Plate | Philadelphia, PA March 5, 2017 – Kimmel Center
For more information about these events, and others visit our website: www.origlio.com
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3000 Meeting House Road, Philadelphia, PA 19154
Well, level heads eventually prevailed and we can say without hesitation that great beer is here to stay, because lots of people want to drink it. In fact trends (which can sometimes be passing fancies) are going wider and more in depth. We still love fruity ales and hoppy IPAs. There’s no shortage of demand for sessionable lagers and ales, with flavor to spare. Then there are thirst-quenching sours – very popular with your friends at DL – and barrel aged beers that are affordable and perfect for this time of year. You get the gist, variety and quality aren’t going to disappear. On that note, we redirect your attention to this winter 2017 edition of Draught Lines. Lew Bryson takes you on a virtual tour of California breweries, we present you with a selection of beer bars suitable for Valentine’s Day and there’s even a quick, fun quiz to id which beers match your personality. Find a cozy corner to curl up with this magazine, drink good beer and enjoy all the good things that life has to offer.
Cheers, The Draught Lines Editorial Staff
Different Hops Every 90 Days
Easy Up Cheesy Buffalo Chicken Dip Simple but oh so good, this touchdown-worthy recipe made with Coranadoâ€™s flavorful, yet easy going pale ale will have party guests cheering on game day.
No. 005 NOW IN ROTATION
3 lbs. chicken breast 8 oz. cream cheese 2 stalks celery, chopped 1/2 cup ranch or blue cheese dressing 1/2 cup buffalo wing sauce 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1/2 can (6 oz.) Coronado Easy Up Pale Ale
Preparation Cook chicken in oven, skillet or boil it. Shred cooked chicken using two forks to pull apart into shreds. Tip: cook directly in the hot sauce, then transfer all remaining sauce to crockpot.
STANT THE ON LY CON IS CHANGE .
Add the rest of the ingredients to crockpot and set to high. Mix and cook for two hours. When dip is fully melted, mix well. For extra spiciness, add more hot sauce. Pour dip into a bowl and serve with tortilla chips or pita bread, carrot sticks, celery sticks and Coronado Easy Up Pale. - Recipe courtesy of coronadobrewing.com
BEER REDISCOVERED Sierra Nevada Stout
BEER SPEAKS. PEOPLE MUMBLE.
Sarah Fuller of Local 44
arah Fuller, manager of Local 44’s bottle shop in West Philly, knows that when the weather changes, people begin to crave a certain type of brew. “You start to feel that nip in the air and all of sudden people want a darker beer.” So that’s why in the dead of winter, Fuller reaches for Sierra Nevada Stout. “It has everything you want in a stout. It’s big, bold and roasty with a little chocolate in there, and yet it has a boatload of hops to keep it bright on the back end. So you can just kill a six pack.” This stout was among the first beers Sierra Nevada made when the brewery was still a tiny operation. Thirty years later, it hasn’t changed much – it doesn’t need to. Fuller says, “You have breweries nowadays where the stout they produce has all this weird stuff in there, chili peppers, vanilla – yet their base beer is probably their best beer.” Those aggressive variations on the style, and our never-ending search for the newest trend, may have led some craft drinkers to overlook this stout, but Fuller believes Sierra Nevada founder Ken Grossman recognizes the value of consistency. “He always seems to be slightly a step ahead. For me, Sierra is one of those breweries that has remained on top since the 80s. If you were going to build a time capsule and go back, Sierra would be the quintessential American brewery.” Though Sierra Nevada Stout is a year-round offering, this is the time of year for Fuller when the style shines. “I’m from Upstate New York where you have to deal with three feet of snow all the time, so this is my snow blower beer.” Brewed with Bravo, Cascade and Yakima hops, craft drinkers may have forgotten that this beer has more of a bite than your typical winter offering. “No one makes a hoppy stout like this anymore.” At 5.8% ABV, Sierra Stout is a reliable and consistent brew you can enjoy again and again during these dark and dreary months. “It’s a beer you can just keep drinking,” says Fuller. “It’s not a stout that’s going to hold you down.”
DATE NIGHT BEER BARS in the ‘Burbs
alentine’s Day, dedicated to love and romance, is typically celebrated with dinner and drinks at a special restaurant. Many in the Philadelphia region would assume that means driving into the city, where, I can tell you from firsthand experience, the traffic can be a nightmare. But the fact is, you can get the same high-quality dining experience in the surrounding suburbs. Here are several standout choices, county by county, each with an outstanding selection of craft beer BUCKS COUNTY The Washington House Restaurant in Sellersville provides a very unique experience. It was constructed in the early 1800s and for many years was an old Victorian hotel. Over the years it fell into disrepair and was almost demolished in the 1980s. Thankfully, that did not happen. Today it is a historic restaurant with a charming hotel right on the premises and a theatre next door. Their menu features tasty American cuisine and carefully chosen wine and beer lists. For Valentine’s Day, they are offering a special 4-course meal, which includes champagne. Other places to consider in Bucks Country are the King George II Inn in Bristol and the Black Bass Hotel in Lumberville. The King George II Inn is located on the site of a 17th century inn on the Delaware River. It features traditional American cuisine and a historic tavern, plus the Bristol Riverside Theater is just one door down. The Black Bass Hotel is located further north on the Delaware, just above New Hope. The menu includes a wide range of favorites that one would find in a true British tavern, along with a good selection of draught and bottle beers. Nearby attractions include Peddler’s Village and Doylestown museums.
MONTGOMERY COUNTY The Gypsy Saloon in Conshohocken is a neighborhood bar with a cozy feel, where “everyone is a friend,” said owner Marianne Gere. Their specialty is American cuisine, with favorites that include lobster, macaroni and cheese, mussels, flat breads, pastas, burgers and seafood. Special items will be added during Valentine’s Day week. The Gypsy Saloon features several beers on tap, with a rotating selection of craft beers. There’s also a full list of reasonably priced wine and seasonal cocktails, plus live music on weekends.
by Steve Hawk Other great choices in Montco include Bar Luca and The StoneRose Restaurant, both in Conshy as well. Named for Lucca, Italy in northwest Tuscany, Bar Luca features rustic Italian cuisine made with authentic Italian ingredients, much of it served tapas style. They also offer an extended list of wine, cocktails and bottled beer. The StoneRose Restaurant is an American dining establishment, which boasts its use of fresh, seasonal ingredients and impressive offerings of local craft beers, global wine and creative cocktails.
DELAWARE COUNTY Paramour in Wayne is the perfect place for a special occasion. It features seasonally-inspired, modern, American cuisine in a setting that combines classic architecture with elegant, contemporary furnishings. On Valentine’s Day they are offering a delectable, multi-course, prix fixe dinner menu in addition to a la carte fare. The special menu features an optional wine pairing, poured tableside, or your meal can be paired with a craft beer, if preferred. According to Steven Gullo, Sommelier and Beverage Director at Paramour, the restaurant’s beer selection has a clear focus on domestic microbrews, especially local PA breweries. “Our frequently rotating draughts cover a wide range of styles,” said Gullo. “We offer everything from West Coast IPAs to domestic Tripels, dark lagers and more.” Another great place in Delaware County is the Glenmorgan Bar & Grill at The Radnor Hotel. Tucked away from traffic, this hidden gem offers American cuisine, craft beer and handcrafted cocktails. You can enjoy your dinner in the dining room, where tables and cozy booths offer privacy or dine at a high-top table in the bar and lounge area amongst several big screen TVs.
CHESTER COUNTY For a warm, friendly atmosphere in Chester County, a great choice is Four Dogs Tavern in West Chester, an American brasserie featuring menu items prepared with the freshest, and often local, ingredients. Live music is available Thursday through Sunday. And, you can complete your Valentine’s Day date with a visit to beautiful Longwood Gardens, which is just minutes away in Kennett Square. I also suggest the Whip Tavern in Coatesville, located in the heart of beautiful horse country. When you arrive, you’ll find yourself in the warm atmosphere of a traditional English pub, where the menu features classic British fare and a fine selection of beers. There are so many great choices for a date night in the ‘burbs, your romantic dinner on Valentine’s Day could become a more frequent event. You may even consider crossing county lines occasionally, because every one of these establishments is worth the trip.
THE WASHINGTON HOUSE Owners of The Gypsy Saloon, Kim Strengari & Marianne Gere
THE GYPSY SALOON Steven Gullo, Sommelier & Beverage Director
Photo by Tom Crane
Photo by Tom Crane
Photo by Paramour
FOUR DOGS TAVERN www.origlio.com
Philly Style With Catahoulaâ€™s Chef Dave Williams
hough New Orleans is over 1,200 miles away, each spring Philadelphia boasts a Mardi Gras scene all its own. With parades and celebrations across the five-county area, Mardi Gras is a chance for us to eat well, listen to some Blues and of course, tip back our favorite beers. Mark your calendars, it’s on February 28th this year. Louisiana’s own Abita Brewing Company, located just 40 miles from the New Orleans city limits, is so synonymous with Mardi Gras that in their home state, they outsell all other major domestic beers – combined. “We are the beer of Mardi Gras. We’re ahead of the game by 30 years. It’s what sets us apart,” says Abita’s regional manager, Tara Hanely. While Abita has a vast catalogue of different beers released throughout the year, including their Harvest series and superlimited Bourbon Barrel Aged one-off series, it’s their Mardi Gras Bock that is dedicated to celebrating Fat Tuesday. “In my opinion, Bocks tend to be an underappreciated style, which is why we love reminding people how amazing they are every year. It’s a traditional German-style beer brewed in the fall to celebrate the spring. It’s perfect for Mardi Gras.”
Catahoula’s New Orleans Barbecue Shrimp
Abita is on tap year-round at Catahoula in South Philly, which makes sense since they offer some of the most authentic Creole cuisine in Pennsylvania. That’s all thanks to Chef Dave Williams who has been creating dishes for Catahoula clientele for over seven years. “It’s living food. It jumps off the plate at you,” he says. “When I see people enjoy the food, it makes me dance a little more.” And when this chef says dance, he literally means it. “I dance with the customers all the time. Without the dance at the end, the food isn’t working. I just like leaving them with a great experience.” That fun and easy-going attitude is what keeps the Catahoula faithful coming back, and why this place is a must-hit location during Mardi Gras celebrations. “There’s music, there’s beads, there’s good people,” says Catahoula manager Ashley Cox. “It’s our holiday. We open at 11 AM and the party keeps going all day.” With a menu that changes weekly and specialty dishes available only during Mardi Gras, Catahoula may be the only place in town where you can indulge in authentic Arcadian gumbo, cornmeal-crusted oysters and even alligator. “We always come out with new and exciting stuff,” says Chef Dave. “Stuff no one has ever eaten here before. It’s all made from scratch and everything is fresh. I pick out every ingredient myself. You’ll never see a food truck out in front of Catahoula.” Another can’t-miss spot during Mardi Gras festivities is Twisted Tail, which just so happens to be right on the Fat Tuesday parade route. With a restaurant downstairs and a free flowing, juke-joint style bar upstairs, Twisted Tail will have you feeling those Louisiana vibes in no time. “We have Blues music here every day except Monday,” says owner George Reilly. “And during Mardi Gras, the parade comes by, so the musicians stop through and march around the restaurant playing music. We’re right in the middle of it.”
Manager of Catahoula Ashley Cox
Reilly was inspired to bring southern comfort food to Philadelphia while traveling as an actor years ago, “I was on tour and spent a lot of time in the southern states. There you would go into a place and the bartender would introduce you to everyone at the bar. By the time you left, everyone was buying drinks for each other. It felt as if you were part of the family. I wanted to bring that dynamic here.” Mardi Gras may only come once a year, but thanks to these downhome, easy-going bars, you can grab a pint of Abita with some gator, and channel that New Orleans attitude any time you please.
Catahoula’s Mardi Gras Dish Blackened Gator
A New Look for a
Historic Beer I
f you’ve been to your local bottle shop recently, you may have noticed that Samuel Adams Boston Lager underwent a bit of a facelift. The bold new look for The Boston Beer Co. is a “return to our roots and to the spirit of Samuel Adams, the great Revolutionary patriot,” says founder Jim Koch, a guy loved by beer geeks around the world. Koch has left behind the more cartoon-like illustration of Samuel Adams that we have all come to know over the years, replacing it with a photo of the Samuel Adams statue that sits in front of Faneuil Hall in downtown Boston. It’s easy to forget that the American revolutionary who adorns this label inspired Koch to start his own craft beer revolution. While the label has undergone an update, the liquid thankfully remains unchanged. The Samuel Adams re-brand is well-timed. Craft lager is no longer living in the shadow of craft ale. Lagers are being newly appreciated because they are tough to make. And, in terms of craft beer history, Boston Lager is a straight-up legend. It’s a beer that deserves being revisited often for its clean and delicious caramel layers, as well as the Noble hop notes on the back end. Grab a six-pack and get reacquainted with one of the beers that started the entire craft craze.
NOW Hella Hoppy
Samuel Adams Hopscape Harpoon Fresh Tracks Stone Give Me IPA or Give Me Death Heavy Seas The Alpha Effect Oskar Blues Deviant Dale’s IPA Firestone Walker Luponic Distortion Revolution No. 005 Coronado North Island IPA The Hop Concept Dank & Sticky IPA Evil Genius This One Time at Band Camp Green Flash Palate Wrecker
Big & Beautiful
Sierra Nevada Bigfoot Barleywine Style Ale Weyerbacher Insanity Lagunitas Undercover Shut-Down Ale The Lost Abbey Serpent’s Stout Shipyard Imperial Stout
Be My Valentine
Stone Enjoy By 02.14.17 Chocolate & Coffee IPA Heavy Seas Siren Noire Dock Street Sexy Beast Chocolate Stout
Irish Eyes Are Smiling
Harpoon The Craic Sly Fox Seamus’ Red Ale Great Lakes Conway’s Irish Ale
Stone Jindia Pale Ale UFO Twist
Blondes Have More Fun
Dogfish Head Beer to Drink Music To ‘17 Sierra Nevada Beer Camp: Golden IPA 21st Amendment Sneak Attack
Breakfast of Champions
Shiner Cold Brew Coffee Ale Weyerbacher Sunday Morning Stout Lagunitas Cappuccino Stout Sixpoint Cream Saranac Cold Brew Coffe Lager
Craft beers for Sinners & Saints alike.
DOCK STREET BREWERY
Philadelphia’s First Craft Beer
Saranac Cold Brew Coffee Lager
is back in bottles and making its way to a drinking hole near you!
Stay tuned for cans!
e all know and love coffee beers – the roasty porters and stouts that pair perfectly with frigid weather and a plate of eggs and home fries. But Saranac’s newest offering is turning the whole coffee beer style on its ear. Instead of brewing an ale that mirrors that hearty coffee flavor, Saranac created Cold Brew Coffee Lager. That’s right, a bottom fermented, light and refreshing lager that carries a coffee kick. In tackling this alternate take on the coffee beer style, Saranac had to come up with artwork that says, ‘this is a coffee beer with a twist’. “Showing the beer off was super important – telegraphing that lighter color,” says Martha O’Leary, assistant brand manager for Saranac.
“Dock Street Bohemian Pilsner is perfect... the next great local Pilsner.”
Since 1985 dockstreetbeer.com
Cold brew coffee is the process in which coffee grounds are steeped in cold water for an extended period, sometimes 12 hours or more. Saranac’s design team wanted the entire feel of the can to project that easy-drinking quality. O’Leary explains, “The lighter blue background signals how cool and refreshing the beer is, and the coffee beans melting in ice drive home the cold brew aspect.” “With most coffee beers that are heavier, you’ll fill up really quickly,” says O’Leary. “With our beer, you won’t burn out from the flavor. It’s not over-powering. It’s a coffee beer you can have more than two of. It’s easily crushable.” Most dark and hearty coffee beers are enjoyed during the winter months, but the lighter Saranac Cold Brew Coffee Lager gives us a chance to drink coffee beers year-round. O’Leary adds, “It’s a great pairing with brunch, but honestly I drink it whenever. This summer I was bringing them out on the boat and drinking them on the water. You wouldn’t think that would be the right time, but because it’s so light, it was perfect.”
BREWING LOCAL AMERICAN-GROWN BEER
by Stan Hieronymus Journalist, editor at Realbeer.com and amateur brewer Stan Hieronymus knows what he’s talking about when it comes to our favorite libation. The author of several popular beer books including For The Love of Hops, Brew Like a Monk and Brewing with Wheat, Hieronymus’s most recent release, will make you think about beer in a whole new way. In Brewing Local: American-Grown Beer, he presents brewers and craft beer drinkers with interesting and often unconventional, American-grown ingredients that can be used to flavor beer, many of which can be used in place of hops. The book begins where “science and art meet and considers why some beers taste of a specific place,” explains Hieronymus.
With a foreword written by Dogfish Head Brewery president and founder Sam Calagione, who is passionate about brewing quality beers using local and unusual ingredients, Brewing Local highlights the value of brewing (and buying) local with an emphasis on the many breweries that are leading the way in the movement. Calagione says of the author, “Stan takes the reader on a journey – not just through the beer brewing community, but also through the agricultural community. Moreover, he celebrates how much these things overlap.” Americans have been brewing with indigenous ingredients for centuries. And today many brewers are at the forefront of the locavore movement using locally-grown ingredients to create beers that are not only unique, but also have an association to the place where they were made. Hieronymus says in the introduction, “The goal is not to offer a complete history of brewing, but to examine specific beers, ingredients and processes that influenced where beer is today.” Hieronymus dedicates six chapters to ingredients alone. From grains, trees and plants, to roots, mushrooms and chiles, these chapters warrant a book of their own. And because he shares brewing recipes from across the country, Brewing Local is a great resource for homebrewers and professionals alike. About Hieronymus’s latest work, Jeff Alworth, author of The Beer Bible says, “It’s one of the few books with the capacity to make you think anew about beer.” Hieronymus hopes his book helps readers understand the history of American beer with a peek into what beer can be.
BILL BROCK of Straub Brewery
Straub Brewery and the Home of the Eternal Tap Local and legacy are two adjectives that perfectly describe Straub Brewery. Set in the heart of the Pennsylvania Wilds (that’s up north in Allegheny County near Pittsburgh), the brewery has been owned and operated by the Straub Family since 1872. Straub is one of only a handful of breweries that can claim the designation American Legacy Brewery™ which celebrates the family’s 145 years of fierce brewing independence. Most importantly though, the designation represents Straub’s historic contribution to the production of authentic, American lagers and its commitment to the preservation of a way of life where brewing beer is the soul of a community.
The brewery’s flagship beer, Straub American Lager, won a gold medal at the 2016 U.S. Open Beer Championship. In honor of that accomplishment, Draught Lines reached out to CEO Bill Brock – the fifth generation of his family to run the brewery, to find out how a 21st century brewery stays true to its heritage, its region and its history. D.L. How did it feel to take home a gold medal?
sixth generation of Straubs a business that’s in good financial shape.
B.B. Great! Straub American Lager is made using the same recipe (and the same brewing process) Peter Straub perfected in the 1870s. It’s hand-crafted with 100% natural ingredients – no sugars, no salts, no preservatives. But hey, you forgot to congratulate us on the bronze Straub Light won at the same competition.
D.L. What was it like to grow up in a family that owns a brewery?
D.L. Sorry about that. Congratulations! Now tell us about Straub American Lager. The beer has historic significance.
And my house, my grandfather’s house and the houses where my cousins lived, were all within walking distance of the brewery. I could smell the beer being brewed every day. I could see the brewery from my grandfather’s kitchen and I got to play with my cousins all the time. Every memory I have is centered around the brewery.
B.B. Straub’s history, my family’s history, is essentially the story of lager beer in America. British colonists drank ales. German immigrants, like Peter Straub, brought lagers to the new world. And then they had to learn how to make them without the malts available to them in Europe. That’s why some lagers contain adjuncts like corn. It wasn’t about substituting cheaper ingredients; it was about trying to get it to taste like the beer brewed in Germany. D.L. Didn’t Straub Kölsch win a bronze at the last World Beer Cup, too? B.B. 2016 was a pretty good year for us. Out of 75 beers entered, our Kölsch style ale did get the bronze. We make about 15 different styles of beer – all firmly rooted in the German brewing traditions we are known for. This one is a great summer beer, very refreshing and sessionable. [5% ABV] D.L. Are your beers really handcrafted? B.B. Oh, yeah. Our brewery isn’t uber-mechanized. The system is still gravity fed and much of the work is done manually. By the time a consumer gets one of our beers, it’s been touched by five or six employees. And we are going to keep it that way because people need jobs. D. L. What makes Straub a “legacy” brewery? B.B. Like Yuengling, it’s a brewery founded before Prohibition that has always been family owned and operated. We all started as regional breweries back in the 1800s when our German ancestors came to this country and began brewing the lagers they enjoyed back home. D.L. Why did they settle in St. Marys? B.B. A group of German Catholics had settled in another part of this country – somewhere in the south. They feared that they would not be able to practice their religion freely so they bought the land, sight unseen, and settled in Pennsylvania. Luckily the water here is great for making beer. D.L. As the CEO of a legacy brewery, is your job description different from someone at the helm of a big company like Budweiser, for example? B.B. Absolutely. First of all, Straub is still a family business and I am just holding the keys for the next generation. My job is to put the resources in place to brew great beer, take care of our employees and leave the
B.B. It was the best! But you have to understand that the Straubs don’t ‘just’ own a brewery. Brewing beer is a way of life for us. It’s like baking our daily bread.
D.L. Is it hard to run a business and preserve a family culture centered on brewing beer? B.B. It’s a privilege really. We decided it wasn’t important for us to become a mega brewery. Our culture is part of what makes us authentic. So we don’t pursue change for the sake of change. But it’s just not about using old recipes. My generation owes so much to those who came before us. It would be tragic to lose the brewing know-how that was taught to apprentice brewers coming up in the business. D.L. Have you been able to modernize? B.B. Sure. We spent millions on quality control and upgraded our facility with American-made equipment. Lots of breweries brag about their German equipment. We think it’s important to support companies that employ Americans. D.L. That’s the second time you mentioned employees… B.B. It’s the ethos of running a family business as instilled in me by my mom… (She’s on the board of directors which means I work for her – and I love it). Without the Straub Brewery and the jobs it provides, there would be no community here. I make decisions every day that impact the people who work here and I want to do the right thing by them. If that means Straub makes a little bit less money one year – so be it. D.L. Tell us about the “Pounder”. B.B. Straub is the only brewery left in America that still accepts returnable long-neck bottles. It’s a 16-ounce bottle that our fans call the Pounder. That’s why the Pennsylvania Resource Council awarded us their Leadership in Reusable Packaging Award late last year. D. L. Finally, what the hell is The Eternal Tap? B.B. This is so not politically correct to say anymore, but to the old-timers, having a beer or two during the work day wasn’t really considered drinking. As I said before, to a Straub, making beer is like baking bread. It’s our liquid bread. Beer was always available to family members working at the brewery. The Eternal Tap is an extension of that tradition. Visitors and brewery personnel may have two servings of Straub beer on the house – as long as they wash their own glass.
Vince Assetta Straub Brewmaster
Since the early 1900s, this antique copper grant has been used to make Straub beer
The Eternal Tap
Bill Brock Straub Brewery President & CEO
Once in a while, we all enjoy a good Netflix binge. With counteless the couch can be daunting. But deciding what to drink while glued
Netflix is chock full of tell-all documentaries. Try a juicy, unfiltered beer with these eye-opening exposés.
You don’t need to be Sherlock Holmes to know that a dark, mysterious whodunit needs a dark stout to go along with it.
There's nothing quite like a harmonious mix of high notes and hops.
Like the best romantic comedies, spiked seltzers have the bubbly effervescence of a “boy meets girl” flick.
Brettanomyces, lactobaccilus and pediococcus aren't names of alien species trying to take over the planet. They are yeasts that make the beers sour.
Black Mirror or Sherlock
Glee or Smash
Love or Friends
Sense 8 or Stranger Things
Oskar Blues Ten FIDY
Great Lakes Turntable Pils
Truly Spiked & Sparkling Pomegranate & Pomelo
Lagunitas Aunt Sally
WHAT TO WATCH
ESPN’s 30 for 30 or Cocaine Cowboys Samuel Adams Rebel Juiced IPA
WHAT TO DRINK
D CHILL BEER
streaming options available, choosing a series worthy of a weekend on to the tube can be easy, if you take a few suggestions from us.
Fancy a flick from across the pond? Make sure you have a proper pint in hand.
The blood and gore of horror movies are amplified by the crimson suds of a red ale.
Hard Cider shaped early American history. Jackâ€™s Hard Cidery is conveniently located just eight miles from where the Battle of Gettysburg was fought. How do ya like them apples?
Dramas can be soâ€Ś well, dramatic. A smooth, easy-drinking lager will help keep you balanced.
Penny Dreadful or Luther
The Twilight Zone or American Horror Story
The Last Kingdom or Untold History of the United States
Orange is the New Black or Peaky Blinders
Wells Banana Bread
Shipyard Red IPA
Jack's Original Hard Cider
2SP Delco Lager
YOU ARE WHAT YOU
DRINK DECISIONS, DECISIONS.
Do you find yourself overwhelmed by all the great winter beers to choose from? Take this fun quiz to find out which beer you are.
What is your favorite winter activity? a. b. c. d.
Snowboarding/Skiing/Anything outdoors Catching as many hockey games as possible Cozying up to a roaring fire Hopping on the next plane to a warm location
What is your ideal winter meal? a. b. c. d.
Anything at a restaurant Cheesesteak Roasted turkey with all the fixings Takeout
You can’t live without ________. a. b. c. d.
On a snow day, you ________. a. Grab a case of beer and round up some friends b. Sit outside and guard the parking spot you spent hours shoveling out c. Binge Netflix d. Stay in bed Your New Year’s resolution is to ________. a. Train for the Broad Street Run b. Drink more water (pronounced “wudder”) c. Curse less, especially when driving on the Schuylkill d. Stop making New Year’s resolutions
A cell phone Wawa Beer Summer
Mostly As Harpoon Fresh Tracks
Mostly Bs Sly Fox Odyssey Imperial IPA
Mostly Cs Weyerbacher Sunday Morning Stout
Mostly Ds Traveler Beer Company Aloha Traveler
Old Man Winter is no match for you. You’ll be out and about, taking advantage of all the season has to offer. This single hop pale ale has a piney, citrusy character that is just as fresh as the tracks you’ll be making in the snow.
You are a Philadelphian, born and bred, so naturally, your beer selection will be as well. In the cold, dark throes of winter, this beer will shine like a beacon of bright, hoppy light from the City of Brotherly Love.
Colder weather means you’ll be spending time in the great indoors, but you don’t mind. A big, hearty beer like Sunday Morning Stout will keep your insides toasty as you watch the snow fall through the window.
The name alone suggests that you’d rather be somewhere sans snow. Aloha Traveler has a real, refreshing pineapple taste that will take you right to the islands. Before you know it, you’ll be saying goodbye to winter and aloha to warmer temperatures!
AT THE BARNES
he museums that line Philadelphia’s Benjamin Franklin Parkway provide a treasure trove of cultural opportunity for the community. You don’t often get to drink a beer while taking in artwork – until now! Every First Friday, The Barnes Foundation throws its doors open for an evening of music and art enhanced by the enjoyment of “artfully crafted” beer from Blue Moon. For years, seeing the collection at the Barnes was one of the toughest tickets in town, but thanks to Blue Moon’s sponsorship, First Friday ticket holders are now able to see the art, as well as make their own, by participating in hands-on activities like painting a Blue Moon pint glass.
You don’t often get to drink a beer while taking in artwork... These events transform the Barnes into a “vibrant social space where Philadelphia’s young and mobile come to dance, flirt, kick back and enjoy a beer with friends,” says Shara Pollie of The Barnes. A recent First Friday, inspired by Picasso’s blue period, had guests decked out in their best blue outfits, while sipping on their favorite Blue Moon offering. This fun, contemporary approach infuses each event. Says Pollie, “Why choose between cultural enrichment and your social life, when you can have both?” Not to mention a cold beer to go with it!
Pictures by The Barnes Foundation
Head to BarnesFoundation.org for tickets to February’s First Friday event. You’ll be able to sip a Blue Moon and enjoy swing dance instructions from members of the Society Dance Academy.
California Beer’s Promised Land is Calling By Lew Bryson
DON’T HAVE THE TIME OR THE PLANE FARE FOR A TRIP TO SUNNY CALIFORNIA? SIP YOUR WAY TO A VIRTUAL ESCAPE BY INDULGING IN THE BEST BEERS BREWED IN THE GOLDEN STATE.
You should drink more California-brewed beer. The craft beer
revolution started in California with Anchor, New Albion and Sierra Nevada. The Golden State has more breweries than any other state in the country, three times as many as Pennsylvania. There are outstanding breweries like Sierra Nevada, Stone and Firestone Walker (which is in the process of a huge brewery upgrade right now, by the way); there are little wonders like Russian River and there are breweries with astounding barrel programs, like Lost Abbey. And there are SO MANY BEERS No, you know what? The real reason you should drink more California beer? Look out the window. I love Philly and the Delaware Valley as much as anyone – anyone! – but chances are, you’re seeing the same thing I’m seeing as I write this: bare trees, cold rain. All the leaves are brown and the sky is gray... California Dreamin’, right? Look at the pictures on these pages: warm, bright & sunny and nice, juicy, fresh IPAs and sours. That’s why you need you some California beers: mental health in the middle of another Northeast winter – holidays done and just that long stretch of gray till the ground thaws out, the shad start to run and the Phillies hit the field. Vicarious pleasure, my friends; you can sip that pint of beauty, close your eyes and be in the Promised Land. But there’s more to it than that. California sets trends for the nation. It’s huge, it’s forwardlooking, it’s full of busy, pleasure-seeking people and it has a climate that tends to pull that kind of people to it. It’s no coincidence that craft brewing, craft distilling, boutique wineries and the locavore movement all started in California, nor is it a surprise that Silicon Valley is here, or the heart of the aerospace industry, or some of the most specialized agriculture sectors. Add in Hollywood and the music industry, and it’s clear that there’s a lot of great stuff rolling east. How is that reflected in the beer? Just look at the variety. You may be thinking, yeah, variety of IPAs, but there’s so much more. Stone and Green Flash, both known and noted for their hopsmashing beers, frequently play in the Belgian style playground, and they helped create the style-crossing “Belgian IPA” with its fruity, aromatic bitterness and quirky, funky character. 21st Amendment kicks the IPA gong around, but are maybe best known for their fun and quenching Hell or High Watermelon, and they crashed the session beer gate with Bitter American (now
Stone Liberty Station Bistro Outside Dining.
Stone Brewing Founders Greg Koch & Steve Wagner
Stone Bistro Escondido, CA.
Beer Garden at Green Flash Brewing Co. Core lineup on the beach overlooking historic Hotel Del Coronado
Firestone Walker Brewery The Lost Abbey
21st Amendment Owners Nicco Freccia & Shaun Oâ€™Sullivan
Tomme Arthur 21st Amendment Beer Garden
Owner of The Lost Abbey & Port Brewing Co.
“evolved” as their Down to Earth session IPA). Lagunitas throws a 1-2-3 combo of IPA, Pils, and sour with Aunt Sally right across the plate — er, palate. Firestone Walker’s Matt Brynildson is equally adept at crafting Pivo, a pitch-perfect pilsner, and Parabola, the profound perennial Imperial stout. So to say California beer is all about one thing – hops – is every bit as ridiculous as not acknowledging how many outstanding IPA types the state produces: Stone Ruination, Green Flash West Coast, Coronado Idiot, 21st Amendment Blah Blah Blah, Lagunitas IPA, Sierra Nevada Torpedo, Port Brewing Hop 15, Alpine Duet and Russian River Pliny the Elder, the beer that started the whole double IPA thing in the first place... all excellent, and barely a start on what you can find in the way of IPAs here in the land of Alpha Acid. Ah, the blazing greenness of it, it’s making me forget that bleak view already!
Forget the cold, gray Philly winter, and step into the Promised Land, if only for as long as it takes to share a six pack. The beautiful thing about that variety is what you can do with it: match the endless bounty of food that California is famous for. It’s all great, and it’s all there for a foodie: fresh diver abalone and IPA, a wedge of Humboldt Fog cheese with sourdough bread and porter, just-picked steamed Castroville artichokes with a dry witbier, a classic grilled tri-tip with a pilsner. California food is so famous, so defining, you have to ask: did California food culture create a receptive cradle for craft beer? Given that the breweries that got things started were either in prime agricultural areas or in San Francisco – a brilliant culinary town for well over 100 years – it certainly seems likely. It’s as good a reason as any to pull together a collection of California beers and create a warm and inviting atmosphere for a California dinner. Go authentic with recipes from two of my favorite cookbooks, ones that remind me of the food I enjoyed when I lived in California: The Fog City Diner Cookbook, and Terra: Cooking from the Heart of the Napa Valley. Of course, many nights I just had a bottle of Sierra Nevada Porter, still-warm sourdough, some Monterey Jack and a big salad of fresh, local greens and tomatoes. The simple life, and a meal that still takes me back. When I lived there, all the California breweries that were open were tiny, even Sierra Nevada, which I visited back when they were still in a steel building beside a used farm machinery business. There was a growing excitement in brewing and in other fields like wine, and chocolate, and cheese, all bubbling around the idea of handmade, locally-sourced products. These products were special, not just because of where they were made, but because of how they were made, and because they were different in flavor, style and maybe most importantly, different in intent.
California food is so famous, so defining, you have to ask: did California food culture create a receptive cradle for craft beer? Back in the 1980s, California brewers made beers that were meant to show off the bold flavors of particular hops, or types of malt, beers that were maybe going to shock most people, but that would absolutely delight a small number of others. Today they still do. They may not be as small as they once were, but with people like Tomme Arthur (Lost Abbey), Matt Brynildson (Firestone Walker), Ryan Brooks (Coronado) and Vinnie Cilurzo (Russian River) still very much out in front of the California brewing scene – which means, de facto, out in front of brewing pretty much anywhere – they are every bit as exciting, as pioneering, as... Californian as they ever were. So maybe draw the blinds. Put on some classic Cali tunes: the Beach Boys, or Tupac, or the Grateful Dead. Pour the beers, slice the cheese and sourdough, toss the salad, and serve up some fish tacos, or heck, a freshly-made cheeseburger! Forget the cold, gray Philly winter, and step into the Promised Land, if only for as long as it takes to share a six pack. There’ll be plenty of time for other beers (and cheesesteaks) come springtime. You’ve earned some California-brewed Dreamin’.
Behind the Suds Talking Contract Brewing with Sly Fox Brewmaster Brian O’Reilly The Brewer’s Art, a brewpub in Baltimore, had a good problem. It couldn’t produce enough beer for its devoted fans. Fortunately, craft brewers love to work together, and the folks at The Brewer’s Art approached Sly Fox Brewmaster Brian O’Reilly to help them make more beer. This arrangement is called contract brewing, but in the close knit world of craft beer, the contract is more like a “production collaboration”. D.L. Why did you get into contract brewing? B.O. Our friends at The Brewer’s Art and Southampton Publick House asked us to. And we had the capacity to do so. Initially, it was just draught and 750 ml bottles, but eventually cans as well. D.L. In addition to The Brewer’s Art, who else do you currently contract brew for? Brian O’Reilly
B.O. Kelso Brewing, Mikkeller, Bay Brewing, Battle Road and Queens Brewing.
D.L. What do these brewing contracts entail? Are you a big part of the process? B.O. We are very involved. When we design or redesign the beer, we work on formulation and the finished analytics. A few of our partners have brought us finished beer, brewed at their brewery, which we are then able to measure for bitterness, alcohol, attenuation and color. That can be a big help if we’re trying to flavor match. Every now and then, we help with formulation, if that’s what the brewer wants and we are always trying to assist our partners in adapting their recipes to our equipment. D.L. How does contract brewing benefit Sly Fox? B.O. It helps pay the bills. We are able to grow more quickly and justify new, better equipment sooner. We have a beautiful, state-of-the-art can filler that we were able to purchase, partly because of our contract business. D.L. Should consumers care whether or not a brewery’s beers are contractually brewed rather than produced in-house? B.O. I think people are looking for authenticity. It’s possible for a contract brewer to create a brand that’s independent and authentic even if the brewer doesn’t own a brick and mortar brewery. Mikkeller comes to mind. They certainly have their own direction and feel independent of the brewery they contract with. But, I do think it helps to have a home for the beer. There is something about drinking the beer right at the brewery and interacting with the people. And because we do some brewing for them, The Brewer’s Art has been able to expand distribution and the number of beers they make at their brewery. I think beer drinkers get a great feel for their brand when they visit the brewery and restaurant in Baltimore. D.L. In the future, will you produce more contract beers? B.O. Probably. We are constantly reevaluating our capacity and the growth of our own beers. If we find a good partner, and we have the ability to get it done, we will.
Beloved Beer Cocktails
Cocktails are all the rage! Draught Lines reached out to our friends on Twitter to find out which ones they love. And of course, the tastiest and most creative feature beer. @EmilyLovesBeer I love a Boston Lager Bloody Mary! It’s a Bloody Mary with whiskey instead of vodka, topped with Sam Adams Boston Lager! @Dr_Cocktail Shandy Gaff! Blenheim’s Red Cap (widow -maker) ginger ale & a nice IIPA. A little young Cognac for a scooch of extra kick! @JoeFalsone44 Royal Hard Orange Soda. Mix Crown Royal Vanilla & Henry’s Hard Orange Soda. @StraubBeer We suggest Beach Party Punch. The recipe is in Ult Beer Lover’s Happy Hour Cookbook by @JohnSchlimm @Penn_ThriftBev Sake Bomb (don’t foget to chant!) @kat_willy I’m all about that Berliner weisse beermosa. Sometimes I like to switch out the OJ for grapefruit juice! @TravelerBeer Have a Holly Jolly… cocktail! Cherry brandy, scotch, two dashes of bitters in a martini glass. Top with 4 oz. of Jolly Traveler! @_All_Star_Dist This time of year we love the “Black Velvet” ½ @GuinnessUS, ½ champagne!
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