Page 1



An Uncanny Difference




A Change in Scenery

and the 2012 Best of Winners

Other Beer Weeks l Living Gluten Free l Urbain Couttreau











Best Beer Selection on South Street

3rd & South

Street •

Take Out 6

Ph o


Pack ne: 21 s & 5-59 Gr 2-13 o w 90 ler

great food great beer• 20 drafts outside dining est.1978

June 2nd: Dogfish Head & Dollar Dogs. Featuring 13 rare Dogfish Brews on draft. All Day June 7th: “So You Still Don’t Think We’re A Beer Bar?” Lineup to be announced June 9th: Summer Sessions Beach Party. Give your liver a break & still enjoy amazing beer. 20 craft sessions on All Day. Happy Hour from 5-7 Quizzo: Wednesday @ 7:00 5

agiato ENOTECA



June 9, 2012






Craft Beer and Food Festival



enjoy food from restaurants of manayunk paired with craft beer from around the world General Admission: $50 VIP Admission: $75 Designated Drivers: $30

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5th and Bainbridge June 2nd & 3rd 12:00PM - 9:00PM A STREET FESTIVAL FEATURING over 40 saison style beers, music and entertainment rubb mobile bbq classic cocktails

Tapestry Beer.




24 Rotating Taps 175 Bottle Selection Classic Cocktails Open Daily for Lunch Kitchen Open Until 1:30AM 700 S. 5th Street Philadelphia, PA 19147






2012 BEST OF THE PHILLY BEER SCENE Rolling out the red carpet for the Scene’s 3rd Annual Best of Awards.


NEW TO THE SCENE Meet the newest brewery additions to the Philly craft beer scene in 2012.


THE CANNED REVOLUTION A look at how cans have helped craft beer reach new levels.





An Uncanny Difference





and the 2012 Best of Winners

Other Beer Weeks l Living Gluten Free l Urbain Couttreau




A Change in Scenery THE NEW BREWERIES OF 2012



Photography by Alison Dunlap. Photo taken behind Nodding Head Brewery in Philadelphia, PA.



Brew Masters from left to right: Tim Roberts (Yards), Chris LaPierre (Iron Hill Maple Shade), Chris Wilson (Weyerbacher), Gordon Grubb (Nodding Head) & Casey Hughes (Flying Fish).






43 NOT BEER The Bent Spoon

Beer events in Philly’s beer scene.

By Patrick Ridings


16 THE VARIETY PACK Mat Falco, Joe Gunn, Andrew Loder

Linden Dale Farm & Tröegs

& Brittanie Sterner

By Ryan Hudak


24 WOMAN ON THE SCENE Belgians of Summer

’06 & ’12 120 Minute IPA

By Carolyn Smagalski

By Phillip Pittore III



Small Brewery Growth

Beer Can Lanterns

By Senator Chuck McIlhinney



Brew With Your Food

Drinking Gluten Free


By Dave Martorana

Charles E. Zimmermann


By Joseph Bair

Scrapple, Wine & Beer


By Keith Wallace

Great Lakes Duck


By Chef Robert Legget

150 Years of Chimay


By Mat Falco

Dani Mari


By G.W. Miller III




Beer Week App By Zeke Diaz

36 DISCOVERING CRAFT BEER First Craft Beer Memories By Jeff Dodd

38 BREWMASTERS Urbain Coutteau of Struise Brewery

Unique beer destinations for a pint and a meal in and out of the city. By Terry Brophy & Mat Falco

86 THE TASTING ROOM 16 beers reviewed by our panel with special guests: Bill Covaleski & Greg Ramirez.

90 DIRECTORY Find craft beer near you!

Local happenings in the Philly beer scene.

San Diego, CA By Neil Harner









“Favorite ” What’s Your


Mat Falco

Canned Beer?


DIRECTOR OF PHOTOGRAPHY CONTRIBUTING EDITORS “Gotta represent my hometown of Lancaster!”



Melissa Cherepanya Alicia Eichelman

“Sly Fox Pils if we are thinking local.”

Gina Aquaro Joseph Bair, Terry Brophy, Zeke Diaz, Jeff Dodd, Aaron Fournier, Joe Gunn, Ryan Hudak, Chef Robert Legget, Dave Martorana, Senator Chuck McIlhinney, G.W. Miller III, Phillip Pittore III, Patrick Ridings, Carolyn Smagalski, Brittanie Sterner & Keith Wallace Andrew Loder Alison Dunlap Artistic Imagery, Inc., & Shannon Reed Amanda Mitchell Sarah Coale & Nick Less

“The one that stands out as DAMN good is the Heady Topper from VT.”

“That’s tough.... canned? Young’s Double Chocolate.”

Philly Beer Scene was founded in 2009 by Mat Falco, Neil Harner, Scott Willey and John Galster. Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is a BrewStudio Marketing & Advertising Publication. Copyright © 2012 BrewStudio Marketing & Advertising, LLC. Philly Beer Scene is published bi-monthly by BrewStudio Marketing & Advertising, LLC. 4432 Bristol Road, Suite 1B, Feasterville, PA 19053 | Phone: 215-478-6586 For subscription inquiries please visit us on the web at 10



Spend the evening at the wildest festival in town! Sample craft beers from more than a dozen local brewers and foods from your favorite local restaurants.

Saturday, July 21, 2012 6:30 to 10:00 p.m. (taps off at 9:30 p.m.)

Visit for tickets!

Event is limited to those 21 years of age or older (children will not be permitted). Proper I.D. required. This is a rain or shine event.







Joe Gunn WHAT ARE YOU MOST LOOKING FORWARD TO DURING PHILLY BEER WEEK? Some of my favorite moments of the year involve hanging out after hours during Beer Week. It always ends up being with some random group of great people that I only get to see once a year. I also probably drink about 90% of the best beer I have all year in those ten days. Running into Suzy Woods every couple of hours is a bonus too. WHO ARE YOU OUTSIDE OF WRITING FOR PHILLY BEER SCENE? I own the greatest bar in the world, Jose Pistola’s, with my buddy Casey and a small group of his shady Columbian friends. When I’m not out on the scene, pretending to be friendly and shit, I’m usually hangin’ with my wife and a bunch of my kids. I love football, video games, and going out to eat.

Carolyn Smagalski WHAT ARE YOU MOST LOOKING FORWARD TO DURING PHILLY BEER WEEK? As co-founder of the Philly Beer Geek Competition, I am, of course, looking forward to crowning the next Philly Beer Geek 2012. I am also wound up for Opening Tap - always the not-to-miss event, many homebrew competitions, The Ladies Beer Tea, the festivals, beer dinners, and so much more! I can’t wait to see my many friends in the beer community - brewers, bar owners, fellow beer lovers, and the Mayor. You all rock! WHAT GOT YOU STARTED AS A WRITER? I was a decent cook. ‘Why couldn’t I write a cookbook?’ I thought. But I knew it needed a unique selling point. Since I worked with many people who liked beer, I decided to create recipes with beer in them. I wrote to breweries all over the U.S. and Canada, asking them to send me just 2 bottles of beer so I could try the recipes. As my knowledge expanded, I wanted more credibility, so I began writing as Beer & Brewing Editor for, the Voice of Women on the Internet. The result has opened my eyes and my world. There is nothing better in life than finding your passion.

Brittanie Sterner WHAT ARE YOU MOST LOOKING FORWARD TO DURING PHILLY BEER WEEK? All the free swag that comes through Misconduct Tavern, where I work. Also, the dunk tank at London is a neighborhood favorite.

Of course, enjoying truly superb beer comes naturally and requires no instruction. Join us to savor our fine selection

WHO ARE YOU OUTSIDE OF WRITING FOR PHILLY BEER SCENE? I take flamenco. I’m also the program assistant for Author Events at the Free Library. Once, I picked out a six pack of Stoudt’s Scarlet Lady for novelist Jeffrey Eugenides. He shared.

of over 50 domestic and international beers and ciders.

Open 11:00am ~ midnight

Closed Tuesday 1383 North Chatham Road West Marlborough, Pennsylvania 19320



WHAT ARE YOU MOST LOOKING FORWARD TO DURING PHILLY BEER WEEK? Large crowds make me hyperventilate like a dachshund on an alligator farm. Which is odd –some may call it karma–since I make my living standing up in front of crowds and talking about booze. Truthfully, I’ll be looking forward to having a quiet beer with a few friends who come in from California for the event. WHAT ARE YOU CURRENTLY DRINKING? I am cracking open my very last can of Sixpoint’s IPA, the very temperamental Bengali Tiger. Just picked up a case of my favorite Flanders Bruin, Bockor Bellegems. Oh, and a bottle of Domaine Durand 2008 Cornas Empreinte is sitting on the kitchen table. Probably will be drinking that tonight, too.

Best English Pub


Keith Wallace



Ready to go anywhere

KÖLSCH CANS It’s the beginning of a new era of sorts for Philly Beer Scene. With the last issue we completed three full years of publishing the magazine, making this issue, the beginning of our fourth year. It’s a bit crazy to look back and see all that has gone on over that time, but I’m not going to bore you with that. Instead, I want to sincerely thank you all. You had patience with us at the beginning when we were just getting started and learning the ins and outs of running a beer magazine and thankfully you still support us today. So with a fresh year in front of us, a year that will change the scenery of the Philly beer culture quite significantly (as you will see in our New to the Scene feature), we decided it was time to make some changes as well. We added new columns, got rid of some old ones, filled in some gaps to replace the voids left by the departure of Neil and Melissa, and added more beers to the Tasting Room. As you may have already noticed, we even changed up the paper the magazine is printed on. The quality and stock was raised and there’s a bit less of a glaring shine than in the past. We like to think these changes are for the best and we hope you agree. We know you’ll at least be happy with the four extra beers in the Tasting Room. On May 22nd, we rolled out the red carpet for our first of what we hope to be the annual “Best of the Philly Beer Scene Award Show.” Downstairs at World Café Live, Joe Gunn hosted an all-star cast of local “beerlebrities” as we presented trophies with all the glitz and glam of the Grammys (that a local beer magazine budget can allow). For those of you who missed it, we published all the winners in this issue. Also in this issue, we delved back into the topic of cans and took a deeper look into the benefits behind them. It’s a trend that only continues to grow, so we figured it’s time to get better acquainted with the craft can. Philly Beer Week is also upon us, celebrating its 5th year in the greatest beer city in the world. Be sure to try some of the great new breweries while you’re out this year and if you see us, stop over and join us for a beer. Cheers, Mat Falco

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// event event photos photos //

Greg Koch from Stone, Marty Jones of Wynkoop and the lead guitarist of Alice Cooper rocking out Metal lica’s “Enter Sandman” during a seminar at this year’s Craft Brewers Conference. (David Buhler of Elysian is hidden behin d Marty).

ing Co. pour beers Representatives from Weyerbacher Brew Fest. for a full house at the Manayunk Beer

Festival goers giving a thumbs up to the beer selection at this year’s Manayunk Beer Fest which had a theme of wild ales.

great outdoor Manayunk Beer Fest guests enjoying the local breweries. deck at the brewery while supporting their

Nothing but good times had at the Mana yunk Beer Festival an annual tradition for what is now 14 years!

rk and Mark Edelson, Justin Sproul, head brewer at Iron Hill Newa e medal in the smoked founder of Iron Hill, celebrating their bronz beer category at the World Beer Cup.

at the World Beer The whole gang from Iron Hill on stage Small Cup to celebrate their win for the prestigious the Media location. Brewpub and Brewmaster Award for 1414 PHILLYBEERSCENE.COM PHILLYBEERSCENE.COM JUNE/JULY2012 JUNE/JULY2012

More beer lovers taking in the good times at this yea r’s Manayunk Beer Fest.

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VERY GOOD beer list has grown to epic has… added an extra bell with perhaps the city’s best frites, some stellar beer-battered fish and very good mussels

— Craig LaBan, Philadelphia Inquirer, Revisited April 2007

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// a little bit of everything

Restoring Relevance to Wheat The ins and outs of everything a wheat beer has to offer. By Mat Falco So many beer styles tend to fall under the love or hate perception, while others solemnly fall under the category of truly underrated and unappreciated. One style that seems to relate so fittingly into both of these categories is wheat beer. Commonly referred to as “girly beers” or “gap bridging beers,” the depth and complexity of this classic and revolutionary style is sadly lost on many beer lovers. Yes, they are commonly enjoyed by female beer drinkers and even more commonly one of the first styles new craft drinkers come to appreciate, but there is much more to those “wits and weizens.” Peeling apart these layers of your classic wheat beers, author Stan Hieronymus, works through every detail of the process of brewing with wheat in his book “Brewing With Wheat: the ‘Wit’ and ‘Weizen’ of World Wheat Beer Styles.” To truly get a grasp on wheat beers, Hieronymus set out to learn the history as well as understand the culture that surrounds wheat beers. With the help of revered brewers Hans-Peter Drexler of Schneider, Dan Carey of New Glarus, Yvan De Baets of Brasserie de la Senne, and a handful of other respected voices on the style, Hieronymus very much accomplished his task and helps bring wheat beers the recognition they deserve. Whether he is sharing stories from his travels, giving history lessons on Pierre Celis and other classic Belgian renditions, or walking through the differences in the style in various parts of the world, every aspect of brewing with wheat is encompassed. He even provides a list on every yeast strain suitable for a wheat beer with more details than the common drinker may even desire. Nonetheless, Hieronymus has put together a book that, like the style itself, is fitting and should be respected by every level of drinker and homebrewer alike.





WEIRD BEER #19 Miso Miyagi

When a Japanese Delegation came to town looking to promote their miso product, Dogfish Head took advantage of their visit and put on a beer dinner that revolved around miso. Being that it was a beer dinner, there had to be beers that paired well with the flavors, and what beer pairs better than one brewed with miso? So in typical Dogfish Head fashion, an extreme beer was brewed to fit the occasion. Miso Miyagi was the brainchild of brewpub head brewer Ben Potts and the manager of the Rehoboth Beach brewpub. Based very loosely off the classic German Gose style, a small 10 gallon batch of the beer was brewed just for the dinner. It has yet to be brewed again, but with Dogfish Head, you never know what will come next. The beer itself is wheat beer based and included miso, Japanese yuzu juice and Kombu (kelp), none of which are your typical beer ingredients. The result: an acidic, salty and intensely flavored beer that would draw some of the most extreme reactions from any drinker. It is definitely a love-hate style of beer and possibly the most extreme beer Dogfish Head has ever brewed.

LBC’s Label Art Adding a little craft to the can. By Brittanie Sterner When I called Pat Casey, director of marketing at Lancaster Brewing Company, he enlightened me to the fact that the Amish city was known in the early 1800s as the little Munich of the New World. Now the baby mecca of handcrafted rockers and gigantic pickles, Lancaster once put out the largest amount of beer per capita. So when LBC started, they knew that brewing was in their cultural bone structure and worked with an ad agency that flavored their labels with that historical taste. You can see it in the hairy hop hog and classic bovine, the fresh strawberry and serene country winter landscape, and the typeface that might have been lifted directly from a Main Street souvenir shoppe. While their bottles have stayed the same, it’s their cans that have buzz. Kölsch and Rumspringa golden bock boast labels designed by graphic designer and LBC employee, Josh Weirich. The images and fonts are younger and more playful, much like Amish teenagers who pass through Rumspringa, that period during which they’re allowed to go out into the world and experiment with not being Amish or, as Casey exaggeratingly puts it, “snowboard, party and drink beer.” Rumspringa in Amish culture is kind of like craft beer in a macro culture–it’s the place and time when a little creativity is called for. Which is evident in the rebellious LBC cans. And when it comes to craft, it seems that an individual artist (especially one who drinks craft) can reflect the culture in a far more personal and inherent way than an ad agency that comes to craft from the outside in. “When a big domestic brewer buys a craft company and tries to create that look, they over-design it,” Casey says. “They try to market into that look. But there’s sort of a counter-culture in craft, and if you make it too polished, people see through it.”

Casey speaks to the idea that you have to drink and love craft beer in order to illustrate it properly. You have to come to it from the inside out. And Weirich’s cans seemed to have achieved that wholly. “A brand has to evolve over time,” Casey says of the LBC aesthetic. Maybe the rogue cans are just the beginning of that Rumspringa evolution.

D-LITE By Andrew Loder Man, I LOve BEER WEEK! CLOSE ENOUGH. YEah, me too. You know it’s next week, though, right?

Have a comic you want to see published in the next issue of Philly Beer Scene? Send it to and if we publish yours, we’ll give you a case of beer! 17


// a little bit of everything

I on Beer Beer Weak. By Joe Gunn

Whether it was Ben Franklin inventing electricity, or the discovery of the scrambling quarterback, the world has been ripping off Philadelphia’s ideas forever. But nothing has been ripped off as fast as the Beer Week. Since Philly Beer Week’s inception, there have been over 100 created. Most cities even rip off the distorted timeframe of a week. The more I looked into what all of these other cities were doing for theirs, the more I realized that the rest of them don’t seem to be real good at it. I’ve decided, for the first time, to delve into investigative journalism for this issue’s column, as I spent at least 40 minutes online, looking these Beer Weeks up to give a little insight on what’s going on out there. I selected these eight because they were the first eight I looked up. Yakima Beer Week (Washington State).

Listen kiddo, we really appreciate the effort, but why don’t you, Spokane and Tacoma all join up in some forest for 10 days of keggers and have the coolest beer week ever? I swear, if you do this, I’ll come to the first one, unless it falls on or near my wife or kids’ birthdays or any Eagles game. Or June. New York City Beer Week. You people should be ashamed of yourselves. According to Google, there isn’t even one this year. If I had your resources, and a population of 20 million people to work with, I personally could put on an incredible NYC Beer Week, and I’m lazy as shit and wouldn’t even take it all that seriously. My theory is you’ve moved on to the next cool thing already. I hope it’s meth. Detroit Beer Week. I’d hate to see the job fair for that one. Dallas Beer Week. I looked into this city’s Beer Week almost immediately. For obvious reasons, I have an honest to goodness, deep-rooted hatred towards this city, so I knew I was gonna find something good to use. Well, the first thing that popped up on a search was the slogan from last year’s festivities. “A Week of Beer, Food, and Awesome.” I searched no further. Thank you Dallas, you’re awesome.




San Diego Beer Week. It’s amazing how you can get that many beers that taste alike all in the same place at the same time. That’s as harsh as I’ll get due to my love of Junior Seau. Atlanta Beer Week. The logo is a hop bud placed in the center of a peach. Gimmie a break. First of all, peaches grow in Georgia. Everywhere in Georgia, except for Atlanta. It’s like using the Pennsylvania Flying Squirrel as the PBW logo. (There is no such squirrel.) Second of all, those people probably can’t read this. American Craft Beer Week. Uh, what? A national Beer Week that takes place in all 50 states that starts in 8 days from when I’m writing this? I own a beer bar and would have never heard about this if I didn’t stumble upon it while looking up all the other dumb ones. I literally found it well after Yakima Beer Week. This one claims to be known as the “mother of all beer weeks.” As far as I’m concerned, if all of the Beer Weeks have a common mother, it’s my friend Tom. Las Vegas Beer Week. This one is reported to begin in 2013. On the other hand, this one’s awesome. It’s in Vegas and you can gamble and do all types of shit. Maybe whore it up. I’d probably have about eight beers the whole week.


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Have a question or just want to share something with us? Keep it under 140 characters and tag @PhillyBeerScene and we may just publish it in the magazine.

Druthers Grub (@DruthersGrub) I’m on it. I’ll vote a million times if I have to. Everyone knows Philly is the beerest city of them all. @PhillyBeerScene

Beeradelphia (@Beeradelphia) Yes but I won’t jinx us ‘til she’s in the can. But great news is a commin! ;) @PhillyBeerScene @Beeradelphia the end is near?!?!? 4:11 AM Mar 23rd

1:51 PM May 1st

PhillyBeerScene (@PhillyBeerScene) Typically, we’d take this with a grain of salt, but footage has been seen and after 12 years, Beeradelphia seems to be finally arriving!

PhillyBeerScene (@PhillyBeerScene) We can’t help but agree and being we were tagged in it, we’ll assume it’s referencing the beer culture. Hands down, Philly is #1.

7:30 AM Mar 23rd

4:21 PM May 1st

Steve Moore (@PhillyBeerFreak) @PhillyBeerScene wish I was there with you. We picked up 2 bottles of Allagash Old HLT for you. Their new sour that’s been aging for 3 years.

Jack’s Hard Cider (@jackshardcider) @PhillyBeerScene Philly will be our next new market. Still working on final details. 10:37 AM Apr 30th

9:17 PM May 5th

PhillyBeerScene (@PhillyBeerScene) With the can revolution in full swing, a locally canned PA cider will soon be gracing Philadelphia! Hurry up and sign the papers Jack!

PhillyBeerScene (@PhillyBeerScene) We need more tweets like this. We will gratefully accept any beers you come across while travelling. Keep up the good work @PhillyBeerFreak!

12:11 PM Apr 30th

11:39 PM May 5th

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Sunday, June 3rd - Craft beer Day East Passyunk Avenue for Philly Beer Week. 1pm - 5pm: Fruit Beer Floats, Food Specials and more delicious treats!!

Saturday, June 9th - Philly Beer Week 7pm-9pm Leinenkugel Tap Takeover: $15 Keep The Pint Night. Unlimited Refills and you keep the glass

Friday, June 29th - Uinta Brewing Company. Beer Sampling: 7pm-9pm

Saturday, July 14th - Evil Genius Beer Sampling - 6pm-8pm


2 1 5 - 5 5 1 - 5 5 5 1 • b o t t l e s h o p b e e r. c o m 19


// meet the scene


I worked at the Khyber for close to eight years, the last four of which I handled the bar end of things. I used to buy a bunch of fill in stuff and pineapple juice cans from Bella Vista and one day while I was on the phone the person on the other end said, “Hey, we have our own wholesale brands now... you should try something out.” I think I ended up picking up a keg of Boulder Cold Hop which was a huge hit. I liked some of what they had in their portfolio which at the time pretty much consisted of Boulder, Ballast Point, Original Sin and Voodoo plus some brands that I think are no longer around. The next order I put in, I made a joke about how they should have someone out on the street doing on-premise sales. About 3 weeks later, someone from Bella Vista called the bar asking for the guy who asked about doing sales and luckily I answered the phone. A few weeks later I went in for an interview, we all hit it off and next thing I know I was part of this great wholesaler. OUTSIDE BEER, MUSIC SEEMS TO BE A BIG PASSION OF YOURS. WAS BEING A ROCK STAR YOUR ORIGINAL GOAL IN LIFE? ARE YOU A MUSICIAN YOURSELF?

Yes! We had a piano in our house growing up but I just naturally gravitated towards drums. When I was like 8 or 9 I used to set up a drum set made up of all kinds of household items and pretend I was Alex Van Halen or Neil Peart. I was always drumming on anything that was around and my parents finally broke down and got me a real kit when I was 12. I loved it and they probably hated it but they were also very supportive of whatever I was interested in. I still enjoy playing music with friends but it’s nothing serious. I’m also constantly and totally unconsciously air guitaring or air drumming, whether there’s music on or not. It gets a lot of strange looks. SELLING BEER TO CITY BARS, YOU CAN BE FOUND AT MANY EVENTS THROUGHOUT TOWN, BUT YOU RESIDE IN THE SUBURBS, SO WHERE ARE YOUR USUAL WATERING-HOLES WHEN YOU’RE OFF THE CLOCK?

HOME! Going to great beer bars five days a week is a total dream job, but I also enjoy spending time with my wife and two kids. And that’s where the beer cellar comes in. But if I had to pick a few places you can




find me having a pint at on any given day I’d say Khyber, Devil’s Den, Jose Pistola’s or 2312 Garrett.



Going to GABF is always a blast. It’s just kind of the ultimate weekend with some of the best beer and beer people in the world. Also my first Beer Week with Bella Vista. At one point, we had over 100 events booked and there were only 3-4 of us to get our suppliers around and attend events. We had no idea how we were going to make it happen but we did and had a giant collective sigh of relief the day after it ended and immediately started planning again for the next year.

Ha! Getting our kitchen remodeled on television was just lucky I guess, and it was such an awesome experience. It was filmed during Beer Week 2010 and it’s amazing you can’t tell how exhausted I was. I was at events all day, every day until the wee hours of the morning, only to have a TV and construction crew at our door at 7am ready to go and if it was my day to be filmed I had to look pleasant. I’d do it again in a second, too.

Paul Havelin Sales leader for Bella Vista, Rush fan and professional air drummer.


I listen to Rush at least once a day. If I don’t, I just kind of feel unbalanced.



// a little bit of everything

How Philly Beer Week Stacks Up


Comparing Beer Weeks across the United States.















JUNE 1–10

MAY 17–27

SEPT. 16–25

FEB. 24– MAR. 4

NOV. 4–13

FEB. 10–19

















It’s Named What? The story behind the naming of McKenzie Saison Vautour. By Mat Falco

“The story for Saison Vautour isn’t anything crazy,” explains McKenzie’s head brewer Ryan Michaels. “Gerard (former assistant brewer, now brewer of Forest & Main) and I were staring out the brewery window trying to come up with a name for the first saison that we brewed together. Watching the buzzards that were circling Route 30, we decided to look up buzzard in French.” The result was Vautour, but that was only the result for the name of the beer, as the beer style changed after the first batch. “The beer turned out to be not much of a saison at all,” says Michaels. So, it was tweaked and the new batch of actual saison went on to win a gold medal at the Great American Beer Festival. After winning the medal, the name and recipe stuck around. With the success of Vautour, McKenzie’s has become quite well-known for their farmhouse style ales. Despite the amount of buzzards still circling the area, “I once counted 16 hanging around the brewery in Chaddsford,” claims Michaels. He has moved on to a new theme for naming these beers: 19th Century Prostitutes. “It started out with our grisettes, seeing that it’s a 19th century beer style and a word for a type of 19th century prostitute, and we went from there. From that we got Tristessa, Fantine, Irma la Douce and Zaza.”






Sinfully Wet & Wild By Carolyn Smagalski


ew pleasures are more satisfying than watching sweat beading up on a body of amber, copper or intense ebony. Instantly, my diversion triggers salacious thoughts and I want to have the added indulgence of devouring the lusty aromas and flavors that go with it. I want it to extinguish my thirst, not merely douse it. Nothing quenches a thirst like Belgian beers in the wild. Philadelphia reigns as a city of hot bodies, and the steamy summer sidewalks bring them all into view. By early June, the Manayunk Wall provokes the most well-conditioned velodromecannibals in the world with its 17%-grade, pumping those iron muscles into forms that the mind can’t imagine. Award winners all … launching sinful flights of fancy in every woman’s dreams. What could possibly quench a sultry daydream like that? Think Saison Vautour from McKenzie Brew House, Gold medalwinner at the GABF in 2007, 2009, and 2010. Head Brewer Ryan Michaels is a master in his manipulation of grain and Brett. The pineapple-smoothie appearance grabs my attention as little droplets of dew form on the outside of the glass. A head of white lays in folds on the surface, while aromas of Brettanomyces, grainy bread




and citrus drench me in pleasure. Such a gratifier has the power to match any world-class cyclist on the international circuit. By July, the action nudges toward the Schuylkill River for the Independence Day Regatta in Competitive Crew. Generations of scullers have been grappling for top honors since 1880, and the intensity never wanes. Every ripple on the river is matched by tightly-toned harmonic ripples of muscle directed from the shell of the craft. Along the river in nearby Manayunk, Doug Marchakitus, Head Brewer at Manayunk Brewery, flexes his muscle with a handful of limited releases, while Bill Young and Evan Fritz assist in the brewhouse. Monk from the Yunk, a bright Belgian Tripel, emerges from the Keller, crisp, earthy and golden. Captivating with its nose of earth, noble hops, and tropical fruit, this Trappist-like ale is spawned from the insatiable appetite of vibrant Belgian yeast. From its neighboring vessel, St. Alpha Belgian IPA makes its presence known, marrying its assertive American bitterness with the European caress of apricot and banana. Across town, the Phillies steal the show at Citizens Bank Park.

Philadelphia, “the Best Beer Drinking City in America,” is well suited to extinguish the most explosive heat. The phabulous Phils, working like stud-horses toward the coveted World Series, know how to deal with the sultry field. Philadelphia, “the Best Beer Drinking City in America,” is well suited to extinguish the most explosive heat. “In the Pursuit of Hoppiness,” the best place to start is at Dock Street Brewery, “where the wild things are.” Brewer Scott Morrison slams-in a triple hitter with Dude de Garde, a Classic French Farmhouse Ale at 6.75% ABV. Dock Street is well suited to mirror the World Series with the Abbey Series of beer, a grand slam of 750 ml Big Bottles, released in May by owner Rosemarie Certo. You may have to find a scalper to snag your favorite, but the effort would be worth it. Look for Dock Street Flemish Red Sour Ale, with its tart aroma and bloodstained ruby body. Plums, apples, currants and oak lay in an overlapping mantle of complexity. Ignited by such subtlety of flavor, desire kicks into overdrive. ABT 6, golden, earthy, quenching and floral; ABT 8, with its mahogany body and fruity middle; ABT 10, Abbey Style Tripel, hazy blonde, with citrus, melon and spice; and ABT 12, an Abbey Style Quad of moxie and heat, with a walnut-purple body and layers of vinous fruit, mixed with cherries. It’s tough to look at a baseball diamond’s four corners without thinking of other delectable Quads. Terry Hawbaker began his appointment as Head Brewer at the Farmers’ Cabinet by brewing up his hybrid version of Hawbaker’s Sour Quad, with the heft of tart dark cherries, raisins and plums in a vanilla oak base. Farmers’ Cabinet co-owner, Matt Scheller, expanded on the European Farmhouse theme with a newly established five-barrel brewery in Alexandria, Virginia. Now, settling-in to the tailormade Cabinet Artisanal Brewhouse, Hawbaker is on the fast track,

focusing on primitive field beers and redefining styles with a mix of newly-interpreted traditional styles, some of which have come close to extinction. Marry Me in Goslar, a German-style Gose, yums the palate with herbal, bready aromas, touched with Indian coriander and a subtle hint of rose-tinted Himalayan sea salt. But give me those dense black bodies – No Love Lost Black Farmhouse IPA, crisp and citrusy, or New Dawn Fades, a burnished farmhouse ale with earthy lemongrass and heat that can only come from ebony peppercorns; yet, either can quickly quell a seemingly insatiable thirst. While we’re treading on the dark side, we dare not miss the third annual Merrell Down & Dirty National Mud and Obstacle Series at Fairmount Park on Belmont Plateau. I’ve worked up a sweat just thinking of those wild ones, slipping through the muck in the sweltering mid-July heat, clothes clinging to every curve and sinew, ready for a dousing spray … and wishing it were beer rather than mud and water. These are the burly ones, in need of inspiration from Renard D’Or, a creation of Brian O’Reilly at Sly Fox. This Belgian Golden Ale, crafted with German Pils malt and candi sugar, rolls across the tongue as light-bodied, despite its 7.9% ABV. While we’re rolling in the mud, pass the Sly Fox Saison Brune, distinctively dark, yet designed with Sly Fox’s proprietary Saison yeast, imparting a dry, spicy profile to invigorate those strained muscles. Finish with Triumph Brewing’s Belgian Something, a delightful blend of English malt and English hops, Belgian yeast, and a hefty dole of cardamom, sea salt, lemon, mustard seed, peppercorns, bay leaves, and a touch of brown sugar. Pour some sugar on me … 25


Beer Can Lanterns Crafty backyard lighting that is fitting for any beer lover. By Mat Falco

Cans are definitely the most crafty of beer containers. Already having your backyard decorated with the can planters we shared in Issue 12, we decided to provide another can-based craft to match. Can lanterns are the perfect addition to late night outdoor drinking. Choose your favorite can and watch it illuminate the evening. They are sure to take any late night BBQ to the next level of awesomeness.

WHAT YOU NEED • Hammer • Flat head screwdriver • Bolt cutters or other sharp cutters for thin chain • Sharp knife or blade (box cutter or kitchen knife will work)

• Eye hook screws (at least 4 with an additional 2 more per can)

• 4’ of thin chain (the thinnest by the foot available at your local home improvement store)

• Empty cans (as many as you would

• Wood plank (size is up to you

like to hang)

• Small 1” round candles (1 per

and how many cans you want to use)

• 1 Nail (must be thinner than the hooks)

can, color and scent optional)

HOW TO ASSEMBLE Step 1: Place the flat head side of the screwdriver inside the can and gently bang (with hammer) all around the bottom to flatten out the bottom of the can as best as possible.

to ensure you don’t cut yourself on the sharp edges of the can (or the blade).

Step 2: Poke hole through the middle center of the top of the can with the nail. A gentle hit with the hammer will easily accomplish this. Remove the nail.

Step 5: Compress the two ends of the can and ensure that the sliced segments all bend outwards. You may need to use the screwdriver to help aid the direction of the bending. Continue to do this and form the segments until you get the lantern type shape you desire.

Step 3: Screw one of the hooks into the newly created hole.

Step 6: Gently stretch two of the sliced segments apart until you can fit one of the candles inside.

Step 4: With blade, cut incisions down the side of the can about a half-inch apart and all the way around. The incision should start near the top where the can starts to get wider and continue all the way to the bottom. We highly recommend you wear protective gloves starting at this stage

Step 7: Repeat steps 1-6 for each can.




Step 8: Place two hooks in the top side of the board at equal distances from opposite ends. The closer to the ends the better, as these will be used for the chain to hang the lantern.

Step 9: Place one hook per can on the other side of the board. Positioning depends on amount of cans and desired appearance. Step 10: Cut the chain into desired lengths. We recommend different lengths for each can and a longer piece to hang the board. Step 11: Using the cutters, cut the end links on each piece of chain so that there is a gap barely wide enough to attach it to the hooks, place in the cans and board. Step 12: Attach the chain to all ends of the cans and board and proudly hang on display. Step 13: Light the candles and enjoy a few canned beers out in your yard.

Northern Italian & Seafood Fine Craft Beer Meet the Importer Dinner Hosted by St. Killian and Bella Vista 5 Courses, 5 Imports

JUNE Philly Beer Week Events 1st - PBW Kick-Off!

6th - Meet the Importer

Rare Brews and One-Offs.

2nd - Brooklyn Tap Attack 3rd - Session Beer Fest

Featuring Old Forge / Perch Collaboration Tapping

June 6, 2012 6:00 PM

4th - “Drunken” Tales of Yore with Yards Brewing 7:00 PM

231 South Broad Street Philadelphia, PA 19107

5th - Uinta Tap Takeover 7:00 PM

St. Killian 9:00 PM

7th - Cooking with Beer Class and Dinner

9th - PBW Leftovers

Happy Hour 1/2 off all taps 12:00 - 2:00 AM

10th - Philly Beer Scene Challenge Battle of the Homebrew Shops Final 5:00 PM

1345 Locust Street • Philadelphia, PA 19107



Get ready for the upcoming beach weather!

Flex your beer muscles at the

Watch for our new look this summer.

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

Named One of 79 “Remarkable Retailers” (in the world)

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

Joe Sixpacks “Best Places for Six Packs”






You’re going to put what in the what?!?! Yes, brewing with food. It’s not as far fetched as you might be thinking. Beers with fruits and/or spices are all the rage, and have been a staple in brewing for many, many years. Let’s say then, we take it to the next level.




Recipes for the most unique ways to pair food and beer. By Aaron Fournier Pairing beer with a complementing food can be a heavenly experience. And there have been many beer dinners and tastings that have shown the versatility of beer as a vehicle for food. What we seek, per se, is to eliminate the middle man, and create an all-in-one beer. But, before you go throwing a Christmas ham into your brew, there are a few things we will need to consider. The most obvious is whether this food requires special attention to a specific beer style? Peanut butter stout, delicious! Peanut butter sour ale, uh, not so much. Most of this can be figured out rather quickly. Pick a food, and see what styles of beer would pair well with it. If you would like to add a consumable to a style of beer you already enjoy, find the food(s) you think it best showcases. Another conundrum to our food brew, is does this delicious delectable

require any special treatment on brew day? If using crowd-roaring favorites like bacon or peanut butter, one must pay attention to the other characteristics they posses. Besides just awesomeness, bacon and other meats have oils that can ruin our food stuffed libation. Peanut butter, along with oil, has a consistency that can just clog up the works when mixed with our grains. If using meat, cook it and damp all the oil out of it you can. If using peanut butter, try using peanut flour (you’re going to need much more by weight since it’s without liquid mass). Baked goods are typically good-to-go as is. But avoid or scrape off any excess icing if possible. Also, make sure your soon to be masterpiece is made with a food product without preservatives. Fresh is best, so avoid heavily processed foods. When selecting ingredients, choose

malts and yeast that will help to bring your food-booze creation alive. With names like Biscuit, Chocolate, Roasted, Honey, and Caramel, it’s easy to start to pick and choose a recipe bill to make your brew pop. Also, try to keep hop bitterness, flavor, and aroma to a minimum. Hey, you’re preaching to the choir. I love hops about as much as I love my wife. But I want to taste the food and underlying beer. Choose a gentle bittering hop addition and leave it at that. Listed here are three tried and true recipes to get you started on your brew food endeavor. These recipes are listed in “all-grain” format, but can be converted to “extract with grains” by a knowledgeable homebrew clerk, or by e-mailing the Brew Food headquarters at

INGREDIENTS AND DIRECTIONS Sausage Beer Served at Opening Tap of Philly Beer Week 2011 8lbs. Weyermann Smoked Malt 4lbs. Weyermann Pale Malt ¼ cup Red Pepper Flakes (in mash) 1lb. of the spiciest Italian sausage you can find (cook, slice, damp off oil, add to mash).

Tiramisu Stout

Cinnamon Toast Crunch Beer

10lbs. Briess 2-row 2lbs. Thomas Fawcett Pale Chocolate ¾ lb. Muntons Roasted Barley 1lb. Golden Naked Oats 1lb. Flaked Barley 1.33 lbs. Fresh Tiramisu Cake (added to mash)

10lbs. Weyermann Munich 1lbs. Dingemans Aromatic ½ lb. Dingemans Biscuit ½ lb. Weyermann Carafa I 1lb 8.9oz. Cinnamon Toast Crunch cereal (in mash) ¾ lb. Lactose

Mash for 60 minutes at 155°F 2oz. Mt. Hood Hops 60 minutes

2oz. Crystal Hops 60 minutes ¾ lb. Lactose and 2 tsp. cinnamon 5 minutes

Wyeast 1338 European Ale (2 packs) Ferment high 60°’s (F) No secondary. Bottle or keg as usual.

Wyeast 1272 American Ale II (2 packs) Ferment high 60°’s (F). No secondary. Bottle or keg as usual.

Mash for 60 minutes at 152°F 1oz. Styrian Goldings Hops 60 minutes White Labs WLP810 California Lager (2 vials) Ferment at 62°F-65°F Secondary for two weeks as cold as you can. Bottle or keg as usual.



The Hophead Charles E. Zimmermann–The Godfather of super-high alpha hops. By Joseph Bair

Some people’s importance is noticed after they are departed. Sometimes, it’s deliberate, the person wanted it that way–never seeking publicity while alive. Their names on patents are the only published information about them. You may know some of these private people out there who work behind the scenes. The perfect example is in craft beer. Take a good look at the United States Hop Plant Patents of the late Charles E. Zimmermann. He is the patent holder or coinventor of craft beers’ most celebrated hops.

He never had a Ph.D., but got tired of correcting people when they referred to him as Dr. Zimmermann, so he let it slide. CE Zimmermann’s cross breeds (about half of the US hops) are in high demand. His magnum opus - super-high alpha hop Columbus/Tomahawk/Zeus breed accounted for over 35% of all hops produced in Washington State last year. Other masterpieces include Simcoe and Warrior. His collaboration with ST Kenny brought the classics Centennial and Chinook. His name is on the registration of the prominent varieties of Willamette, Cascades and Galena. Other patents include Palisades, Satus and Ahtanum. He is also listed as a supporting reference in the patenting of Eroica, Olympic, Comet and Columbia. Chuck was a breath of fresh hops. His protégé Jason Perrault discussed naming Chuck’s latest cross after him, but Chuck was

Left to Right: Chuck Zimmermann, Steve Carpenter, Mike Smith and Malcolm Harrison




Chuck Zimmermann was the man behind many cross-breed hops.

not looking for public acknowledgement and so he named it Palisades, after an area in the Pacific Northwest, like most other hops. Chuck had a passion for growing things. His garden and his kids were his hobby. Born in Wisconsin, he attended the University of Wisconsin. He never had a Ph.D., but got tired of correcting people when they referred to him as Dr. Zimmermann, so he let it slide. Stephen Kenny remarked that he really did not need any analytical chemistry training as his nose and cupped hands of freshly rubbed hop cones were better than any instrument or degree. His place to talk hops was home on weekend mornings over breakfast. His friends and business associates Steve Carpenter, Jason Perrault and Stephen Kenny recall that all discussions were delayed by a garden tour. Chuck was a well-read person who constantly studied hop research publications when selecting hop plants for crossing and was a master teacher who enjoyed the company of people who shared his hop passion. To get an idea of what it was like working with Chuck, I asked his fellow patent holder of Chinook and Centennial hops, Mr. Stephen Kenny to elaborate. He says, “We had a number of breakfast meetings where he described his

desire to create ‘dual-purpose’ hops–higher alpha acid production linked with desirable aroma aspects. Chinook and Centennial represent that breeding combination from his work in the late 70s for the USDA. My contribution was getting brewers to be interested in testing these hops and coordinating the trials on commercial farms, and gathering agronomic and chemical data. Some of the major brewers that tested these two selections have since gone out of business, but their acceptance of these two opened up markets for home brewers and small brewers. The smaller brewers truly appreciate the contribution of both Chinook and Centennial to beer flavor much more than the major brewers.” So, in the middle of the 20th century the US Mega-Brewers brand pale lagers were commercialized as the “King of Beers” and “Tastes Great–Less Filling” and had this OCD for replicating foreign-grown aroma hops. The US variety Clusters hop was just not the same. The USDA wanted them to change their ways. A change was going to come with new hybrid hops meant for the Mega-Brewers. Yet, ironically it was those changes that would fuel the craft beer industry to take the market away from the MegaBrewers. Besides, those US Mega-Brewers are not even US owned now anyway! Chuck’s super high-alpha hops turned out to be the emphatic ingredient in the craft beer world. Like the ax of Rock & Roll– super-high alpha hops became the Tomahawk® in beer. Looking at the United States Hops production, Chuck’s public hop Columbus is bred-in-efficiency. Its super-high alpha and high yield per acre made hop production numbers fall. Its history is not without drama. Steve Carpenter explains, “Columbus, Tomahawk®, and Zeus are generally accepted to be the same genotype. Chuck made the crosses that resulted in this family of ‘super-alpha’ hops. A few years after he left the employment of Hopunion in 1988 (when it was owned by Johannes Raiser, a different company than Hopunion, LLC today, the premier craft brewer hop supply company) there were legal disputes over who owned the rights to the variety. Those disputes were settled, in part, with the agreement that “CTZ” would essentially become a public variety with Yakima Chief retaining trademark rights to the name “Tomahawk®.” Hop Steiner markets the variety as “Zeus” and Hopunion markets it as “Columbus.” Here is a comparison: music went from acoustic to electric. Electric amplifiers and electric instruments were needed, the inventors of the electric guitar and amplifier made history with Rock & Roll. The invention of high and super high alpha hops amplified the craft brewing industry. And like Robert Zimmerman going electric, when craft brewers used these super-high alpha hops, some toes were stepped on. The late Charles E. Zimmermann was the Godfather super-high alpha hops. Please, make it a point to toast to him when drinking beers made with his hops. This famous brewing scientist created the hop euphoria craze of craft beer you’re drinking.

Above: Chuck, Steve Perrault and Mark Schwiesow Left: Chuck and his protégé, Jason Perrault consulting on a hop farm in 1997.



Great Lakes Doppelrock Duck With broccoli rabe and duck crackling. Just as good as any four bell experience the city has to offer, but easier on the wallet! By Chef Robert Legget When tasting the Doppelrock, I noticed hints of brown sugar, caramel malt and a slight dark tea aroma. In the taste, there are some raisin-like characteristics with a mild bitterness, finished with some roasty malt background. All of this together made me think of tea smoked duck, but here, we are going to brine the duck with some of those tea characteristics as well as incorporate them into the sauce. Broccoli rabe was the chosen component to relay a mild bitterness against the malt brined duck as well as the Doppelrock reduction. The result is a stellar pairing which will amaze even the most discerning of beer drinking chefs, while still easy enough for any home cook to prepare. Cheers and enjoy! (Serves 4)

The Brine

The Doppelrock Duck Sauce


• 16oz. Doppelrock • 1 tsp. each, toasted & ground, allspice, star anise, Szechuan peppercorn • 1/8th cup dark brown sugar • 1/8th cup sea salt • 1tbsp. minced garlic • 1tsp. soy sauce Directions:

Combine the ingredients into a stainless pot, gently heat to dissolve the salt and sugar, remove from the heat and chill to 40°.


Combine the following in a stainless steel pot, some of which are the characteristics I find in this beer: • 12oz. Doppelrock* • 12oz. rice wine vinegar • 4oz. peeled ginger • 1.5cups sugar • 1cup white raisins • 1cup iced tea (standard iced un-sweetened tea works wonderful with this dish) • 3 star anise pods Directions:

While you are will need: • 2 8oz. Hudson Valley Duck Breasts, excess skin & fat removed, reserve • 1 bunch broccoli rabe, peeled, washed & blanched • Garlic • The leftover skin, minced

• Bring to a boil, reduce to a simmer until the sauce coats the back of a spoon. • Return to the brine, once chilled, pour over the breasts, completely immersing them in a deep dish, weighing down with a plate if needed. After 6 hours, rotate them and immerse for another six hours. Overnight

*Alternative beer options: Yards ESA, VooDoo Wynona’s Big Brown, Great Lakes Eliot Ness




marinating will yield optimal flavor. • Remove from the brine, pat dry. • Place the breasts skin side down in a stainless pan, render on low until crispy skin is achieved. • Flip them over and continue to cook for another 5 minutes (in extra virgin olive oil). • Remove from the pan. • While the duck is resting, place the chopped-up excess duck skin into the pan, render until crispy, then remove. • Next, with a pinch of garlic, and a small amount of the remaining fat, sauté the broccoli rabe with salt & garlic. • Once all of this is complete, plate the broccoli rabe with the crispy skin sprinkled over top, pretend you’re Picasso if needed. • Thinly slice your medium rare duck, and shingle them down the plate, then drizzle the Doppelrock duck sauce over the breast. Also, spoon a bit of the remaining fat around the duck and broccoli.

Wed. June 6, 2012 BEER LINEUP FOR HOP FEST: Russian River Pliny the Elder • Russian River Blind Pig Oskar Blues Deviant Dale’s IPA • Founders Double Trouble Ithaca Flower Power • Firestone Walker Union Jack Bear Republic Racer 5 • Great Divide Hercules Green Flash Palate Wrecker • Stone Ruination Southern Tier 2XIPA • Manayunk Dreamin (on nitro) A Special Firkin from Flying Dog Brewery ...and more follow us on facebook: Jamison Pour House follow us on twitter: @jamisonpourhous

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MONDAY 6/4: Beer & Cheese Tasting TUESDAY 6/5: Stoudt’s & Krauts with liter Stoudt’s Beer Specials WEDNESDAY 6/6: State of the Union, with a Union Player Appearance Warsteiner Specials & Give aways

FRIDAY 6/8: Eurocup Soccer Opening Day with Spaten/Franziskaner Boot & Mug Giveaway SATURDAY 6/9: First Germany Game vs. Portugal


718 South St. - Philadelphia, PA 19147 267-909-8814



Open Mic Opportunities A singer/songwriter found inspiration and a job while performing around the region. By G.W. Miller III Danielle Alderman used to sell office furniture. It wasn’t a bad job but she spent her days trekking around the tri-state region, hawking desks and cabinets to commercial clients. In the evenings, she pursued her passion – music. She performed around the region, at open mics and on main stages. She hosted several weekly open mic nights over the years, including one at the Triumph Brewing Company in Old City. Then, in December 2010, things fell into place for her. The marketing manager job opened up at Triumph, where they present live music seven nights per week. She applied, was accepted and has been there ever since. “I finally found a job where I can combine what I like to do,” she says. “Music and beer kind of go together.” The Point Pleasant, NJ native has been performing since she was in the second grade, when she started taking classical piano lessons. She accompanied her church choir, and later played the clarinet in her high school’s marching band. She went on to study music at West Chester University. During her sophomore year, her friends began teaching her to play guitar. She followed up by learning from the Internet. Now, the guitar is her primary instrument. “I can’t write for piano,” she says. “It just doesn’t feel right. It feels right when I write for guitar.” Her music, which she performs under the stage name Dani Mari, is sultry, soulful and deeply personal – about relationships and perceptions of women in society. 34



She entered the Philly music scene by performing at open mics at the old Grape Street Pub in 2005. She made her way around to National Mechanics, Tritone, The Fire, Lickity Split, Chaplin’s in Royersford and elsewhere. “Open mics were a great creative outlet for me, a place to experiment,” she says. “A lot of my music was influenced by people I saw on the open mic scene.” She dropped her first album, Impulsive, in 2010 and toured up and down the East Coast, even performing at the SXSW Music Conference in Austin. Last year, she and friend Todd Mendelsohn started their latest project, a dream-pop band called Lockets. “We met each other on the open mic scene,” Alderman says. “Todd plays electric guitar with loop pedals. It sounds like something that would be on the soundtrack of a Molly Ringwald movie.” It was hard working together at first, as their styles were so divergent and Alderman had been performing as a solo artist for more than six years. “I would work on lyrics and vocal melodies and he would say, ‘No, no, it’s not going to work!’” Alderman recalls. They’re in harmony now. Mendelsohn crafts the patterns to the songs and Alderman writes the lyrics and vocal melodies, with both bending to make it work. She still performs as a solo artist. This summer, she’ll host and perform at a monthly music festival at FDR Park in South Philadelphia. And she still frequents the open mic nights. Sometimes she performs and other times, she listens for inspiration while sipping an IPA. “I’ve grown to be a better beer person,” she says. “Working at Triumph has made my palate grow.”


Beer Week in Your Pocket Organizing your Philly Beer Week schedule using the 2012 app. By Zeke Diaz Philadelphia is known as a great beer city and not many people dispute that little awesome bit of information. They’ll bust our chops about the sports teams, but we do that on our own! Right? Our claim to fame is that we have a history of having great beer. Add the distinction of having started the Beer Week phenomena and you can put a smile on your face and go have a drink with your friends. Philly Beer Week begins on June 1st and runs through June 10th this year. If you’re attending multiple happenings, do yourself a favor–download the Philly Beer Week app. It’s free and available for iPhone and Android at the usual places. Get this app even if you don’t plan to attend beer week. It has a daily, almost, listing of the going ons outside of beer week; a great reason to use it. The 2012 version is a nice, convenient way to help keep you on track. I downloaded it about two weeks ago and used it to make a wish list. I say “wish list” because there is no way I can go to that many places without killing my liver and probably looking for a new place to live. The app combines a calendar, events, venues and social media into an intuitive, easy to use wonder. The calendar lists the events for a particular day. Simply view the list, make your choice and share it with your friends via Facebook, Twitter, email or text message. The events button gives you the broad categories (hint- see the giveaway and other categories) in a scrollable format. I use it for a quick review of my options. Tap on a listing and you’ll see venue and cost information, although most are PAYG. The nicest feature is the venues list. It shows a pin on every location having an event. I was surprised to see a pin in Lebanon, Lancaster and Bethlehem. Click on a pin and it gives you venue information and a schedule. You can also use the compass icon to find what’s local to you. Spend some time getting acquainted and I think you will also find it super handy. It’s going to be a permanent app for me. If you’re not a smart phone owner, go to and use the search box or select by neighborhood, event or brewery that you like. The sampler guide is available in a PDF or you can pick it up around the city. Remember to drink responsibly, to keep enough cash for parking and to introduce a friend to good beer.



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A Beer Revelation Reader Jeff Dodd describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at I used to hate beer, but there was a good reason why. As I look back on my earlier drinking years and reminisce about Keystone and Natural Light being the main beers of choice, it is no wonder that I despised the beverage. But then, something happened. In September of 2009 I turned 21 and in January of 2010, I went away to college at Rutgers University in New Brunswick. This marked the incarnation for my love of brew. My roommates, who were not shy of beer drinking, introduced me to Stuff Yer Face, a bar famous for stromboli and an extensive list of 99 of the world’s best beers. It was at Stuff Yer Face that I tasted beers such as Rogue Dead Guy and Weihenstephaner Dunkel Weisse. I also fell in love with dark beer and became a regular drinker of Guinness. Eventually, I scoffed at the idea of drinking anything from Budweiser, Miller, or Coors. Yuengling and Lionshead became some of my go-to beers and appealed to me for their good quality and cheap price tag (remember, I am a college student). In the fall of 2010, I attended my first Oktoberfest at the Blue Monkey in Merchantville, NJ. This became one of many festivals 36



that I would attend over the next year. Beer bars such as The Pour House in Westmont, NJ and Monk’s Café and Eulogy in Philadelphia became my new favorite hang out spots. It was at places like these that I developed a strong love for Belgian beer. In the fall of 2011, I brewed my first beer, an Irish Stout! I received positive feedback from both friends and family. All of my ingredients and the bulk of my equipment were purchased from Brew Your Own Bottle in Haddon Township, NJ. About a month later, a friend and I brewed a coconut stout, which we hope to enter into the National Homebrewers Conference. Most recently, I brewed an IPA that is currently fermenting and should be ready in a few more weeks. Today I buy beer from Yards, River Horse, and Dogfish Head on a regular basis. Thanks to Philly Beer Scene, I received a coupon for a free growler redeemable at Joe Canal’s in West Deptford, NJ and recently filled it full of Flying Fish Red Fish. I now purchase the bulk of my beer at Joe Canal’s, which has eight rotating taps and an app for Android that let’s you know what beers are currently on tap and what kegs are in stock. This love of beer is only the beginning for me. I am constantly looking to attend new festivals, go on more brewery tours, brew more beer, and turn both friends and family on to beer that doesn’t come from “the big three.” Like beer aficionados will tell you, “If you don’t like beer, you just haven’t tried the right one.”

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Urbain Coutteau From one beer and an ostrich farm to the top of the beer charts. By Mat Falco Being a world-class brewer that is respected at an international level, you would expect a background story of a man who yearned to be a brewer from a young age; someone whose primary goal in life was to share his love for artisanal beer with the world or at least his local community. One would expect a story of an apprenticeship or attendance at a brewing school. This, however, is not the story that portrays Urbain Coutteau of the unparalleled Struise Brewery of Belgium. Not to say that Urbain is not passionate about beer or never had a desire to be a brewer; he has an innate passion and brewed at a hobbyist level for many years. But upon his return to Belgium, from a 10 year stint living and working in Africa, Urbain followed the path that no one before him had laid out in Belgium. He pursued ostrich farming. In the ten years he spent in Africa holding construction and civil engineering type employments, he became quite “acquainted with ostriches.” When civil unrest grew and became too much, Urbain returned to his homeland of Belgium in 1997. Upon returning, options of following similar career paths were not available. Needing to find a new source of income, Urbain sought out something unique to the area. “I looked around to what we could do and there was not a lot left to do where we could be original. My sister and I bought a farm together and we thought, ‘Let’s raise ostriches’ because that would be original and did not exist.” The farm also served as a bed and breakfast. Looking to offer up something special for the guests, Urbain began brewing small 10 gallon batches of beer for the clients in 2001. His brewing experience stemmed from a lack of entertainment options on the weekends in Africa. He explains, “Africa is very much like a rural life. There is no Disneyland just a few miles away. I had to search for a bit of a hobby activity to get through the weekends. Go to pubs every Saturday and you get an angry wife.” This hobby search led to a group of friends who included a few professional brewers that brewed with him and brought him to a higher level of brewing. After two years of brewing for clients of the bed and breakfast, demand for his beer began to grow. With ostrich farming on the decline due to a nationwide disease outbreak among farm animals (mostly cows and sheep, the ostriches were not infected), there was a deadlock on any exporting. The timing only seemed right to turn his hobby into a career path. In 2003, Struise Witte was brewed




and released to the public. Back then, the plan was simple, as only Witte was intended to ever be brewed, but thanks to an accident, everything changed. “One day we made a mistake, drank too much the day before and didn’t sleep enough and in the morning we started to brew our Struise Witte and we fucked up. We used some faulty ingredients that shouldn’t be in the Witte and the wrong yeast strain and that is how the Struise Rosse was born, our second Struise beer; from then on people said if you can brew two beers you can brew a blond too. And that’s how it all started.” Today, Struise has become the beer geek’s dream, making some of the most highly rated beers in the world. He runs a bottle shop in his hometown that sells his beers exclusively and continues to farm ostriches, but as a hobby and mostly for the entertainment of those staying at the bed and breakfast. It’s America where he has really shined and become a sought-after brewer. “Here, it is way bigger. It’s multiplied by at least 100 here. That’s the country, though. In Belgium, you would have one Taco Bell and here you have a thousand of them.” From his collaborations with Allagash and others in the past to his most recent with Cabinet Artisanal Brewhouse, fame only seems to be multiplying for the renowned brewer of Pannepot.

1062 Pontiac Road | Drexel Hill Pa.19026




Free Wings with every Pitcher of Beer


Featuring $4 Craft Pints


Happy Hour starts at 4pm


$2.50 Bud & Bud Light Bottles

Featuring the finest beers on Draft Stella • Goose Island • Bass • Leffe • Shock Top

And a variety of rotating beers – stop in and see what’s new!

20 drafts inside… 17 outside on the newly remodeled deck

22 BEERS ON TAP FEATURING BEERS FROM: 451 Morgantown RD. Reading, PA 610-372-1393



Welcome to Hops Country Exploring the craft beer scene of San Diego, California. By Neil Harner

If you ever get the chance to visit the West Coast, be prepared for hops! It’s a well-known fact that California loves their IPAs and there’s definitely a wide-variety tapped and brewed throughout the San Diego County. This isn’t to say it’s all about the hops, but it will be a big part of your trip. If you’re flying, one of your first stops should be Karl Strauss Brewing Company, a small chain of independent brewpubs, much like our area’s Iron Hills. A Karl Strauss bar can be found in the airport, perfect for getting a taste of what San Diego has to offer, such as their Tower 10 IPA, a well hopped ale featuring a blend of Chinook, Cascade, and Centennial hops. From there, start the brewery tours! San Diego is home to many of the hottest breweries sending their delicious brews to the Philly beer scene such as Stone, The Lost Abbey/Port Brewing Co., Green Flash, and Ballast Point. Getting around to these more well-known breweries is nothing but a day trip, but you will need a car. Although, you’ll be surprised to find most of their beers are available in our region, every brewer offers tasting room specialties not commonly distributed, making the experience well worth the trip. Not to mention, you won’t get it fresher than from the brewer’s taps. And of the above mentioned breweries, nothing is as impressive as Stone. Aside from the sheer scale of the brewery (which is undergoing a massive expansion), Stone also has its “World Bistro and Gardens,” one of the most extravagant and architecturally impressive restaurant spaces found on the West Coast. The massive outdoor patio and beer garden features ponds, fire pits, a flower-lined walking trail, and plenty of grassy landscapes to enjoy with a glass in hand. Add the 32 drafts on tap (including many guest beers), extensive bottle and wine list, and a gourmet menu built on local, small-farm organic produce, and you have yourself a place you won’t want to leave. If 40



you plan for dinner, be sure to make reservations weeks in advance, as the Bistro has become a widely popular destination. For the home brewer, stopping at White Labs is a must. The yeast company recently built their own tasting room featuring many California beers brewed with their yeasts in addition to a diverse selection of beers brewed just for the tasting room, where recipes are fundamentally the same per style but yeast is changed in order to give a person a truly unique experience in tasting how the yeast effects the flavor of the beer. You may even be able to sample beers brewed with new, unreleased yeast strains going through taste and fermentation tests. Make sure you enjoy the weather and have yourself a day at the beach! When you’re done or need to grab lunch, check out Pizza Port in Ocean Beach, one of the handful of brewpub locations in California. Just as the name suggests, it’s a pizza joint and definitely nothing fancy when you walk through the door. The place appears to be akin to a stop on the AC boardwalk. But don’t let looks fool you. Pizza Port cleans up at the Great American Beer Festival year after year with many standouts. And these beers are only available at their locations, making it a must-stop for your pursuit of something unique and bold. If bar hopping is your interest, you’ll be hard pressed to find a bar that doesn’t have good local beers on tap throughout the entire region. One destination that is worth mentioning is Toronado in North Park which features an extensive draft list but also 100+ bottles including many vintage and limited release beers. San Diego is an awesome place with a great beer scene of its own. Things are a little more spread out, making a car a necessity, but driving through the beautiful landscape with the incredible weather is hardly a punishment. Just be sure to take it easy on the brews since it can easily be 15-20 minute hikes between destinations. Finally, be sure to pick up a copy of “West Coaster” a local beer newspaper found at most beer bars, brewpubs, and breweries for up to date events and a location directory. It’s definitely a helpful guide to navigating the scene!


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Bending Flavors The Bent Spoon adds something extra to its frozen treats. By Patrick Ridings Gabrielle Carbone and Matthew Errico want to remind you that New Jersey is the Garden State. Their families believed that homegrown foods led to the best meals, so they applied that logic to a larger scale with the Bent Spoon, an “artisan ice cream and good ingredient bakery.” Its good ingredients are purchased from New Jersey and Pennsylvania farms, schools, grocers, breweries, and other small businesses. This interaction between local vendors, their bakery, and customers yields great treats and spreads community awareness and sustainability.

You can find the Bent Spoon, which opened in 2004, nestled amongst the storefronts on Palmer Square West in Princeton, NJ. The bakery’s white exterior is marked by the simple black letters identifying its name above the front window, which uniformly matches the neighboring businesses. The interior, however, reflects the liveliness of your snacking

options. Shades of green meet black and orange highlights in the Bent Spoon’s two-table seating area and a mural on the left wall welcomes you with a dose of New Jersey roots and pride. Approach the display cases and you will find a range of baked goods such as cupcakes, cakes, and cookies. The flavors here include vanilla, chocolate, triple chocolate chunk, oatmeal cranberry raisin and many others, depending on the season. The Bent Spoon’s employees, dubbed Spoonies, will gladly pack your order or pour you a Spoon Soda. They will also help narrow your ice cream selection with samples of any flavor. The Bent Spoon puts its local ingredients to use by concocting ice cream and sorbet flavors to meet your every interest, including beer. That’s right, there’s beer-flavored ice cream! After sampling some Guinness ice cream, Gabrielle and Matthew discovered that beer could easily be translated to a frozen dessert. The conversion inverts the typical drinking experience: the beer becomes the aftertaste while its flavor is your focus from the very first bite. Great tasting beer leads to great tasting desserts, which is why Gabrielle and Matthew rely on the high-level craftsmanship of Phillyarea breweries. The proprietors believe that they and their customers shouldn’t “settle for mediocrity when Philly has raised the bar for quality.” This stance has led to flavors such as Caramel Insanity, which is Weyerbacher’s Insanity and Madagascar vanilla beans made into ice cream and streaked with the Bent Spoon’s sea salt caramel. They have also created Chestnut 8, a flavor that emphasizes the

chestnuts in Flying Fish’s Exit 8. As for sorbets, the shop’s previous highlights have included a pair of Dogfish Head inspirations: Aprihop Sorbet, made with Aprihop and Pennsylvania apricots, and Raisin-Raison D’Etre. The Bent Spoon isn’t afraid to find great beer a little farther from Philly. For example, Dark Philosophy is a fair trade dark chocolate ice cream that includes Ommegang’s Three Philosophers and Italian Amarena cherries. After receiving a few bottles as a gift, Gabrielle and Matthew transformed the New Glarus Brewing Company’s Wisconsin Belgian Red into Cheesy Glarus Cherry, a flavor that also included Wisconsin cheese and cherries. They also created Milk Chocolate Judgment Day, made from The Lost Abbey’s Judgment Day, brown butter candied pecans, pieces of chocolate covered heirloom New Jersey cranberries, and organic figs and raisins. The Bent Spoon regularly updates its menu based on seasonal ingredients and brews, so check back often to find your latest snacking possibility! 43

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Linden Dale Farm Dalencay & Tröegs DreamWeaver Enjoy this local artisanal pairing of beer and cheese. By Ryan Hudak

These days, words like “small-batch” and “artisanal” are thrown around with abandon, eaten up by consumers who are desperate to get in touch with their farmstead sides. Luckily, Linden Dale Farm lives up to these descriptors when it comes to their wonderful goat cheese. Situated in Ronks, PA, Andrew and Mary Mellinger run this 7th generation dairy farm with the help of their “herd keepers,” who happen to be six Mellinger children. And on a farm that just saw the births of 128 new goats in March, all hands are needed: each goat is given a name, and each kid is bottle-fed. This kind of labor-intensive operation doesn’t leave time for much else; the farm has no website, no Twitter account, no retail outlets and a seldom-updated Facebook

page. Clearly, these folks are spending their time concentrating on the quality of their cheese, and it shows. While the farm produces a variety of Chevres (including plain, chive and garlic) as well as goat Feta, the most interesting offering is their Dalencay, a local play on the French style Valencay. The cheese comes as a small pyramid with a flat top which, when it is firm enough during the aging process, is covered in a layer of salted charcoal ash and develops a thin film of blue mold over that. Inside, though, resides a creamy, slightly salty cheese with a fresh, citric taste. As the cheese ages, it will develop a chalkier texture and nuttier flavor. The younger version of the Dalencay pairs perfectly with Tröegs DreamWeaver wheat beer. The beer, which is sweeter than many wheat beers, contrasts the salty, earthy qualities of the cheese perfectly. And while it contrasts, they both bring visions of springtime: the cheese has a fresh, grassy flavor and the beer has easy-drinking honey sweetness; both bring to mind sitting on a front porch in the early days of May with a light breeze and not a cloud in the sky. If you’ve ever had the pleasure of pairing honey and cheese, these two will bring you back to that joy as well. Even with its notes of springtime, don’t worry about missing out on the Dalencay—it will be available until November, but only at the Fair Food Farmstand at Reading Terminal Market. The cheese can be used for anything, whether you’re crumbling it into a salad or spreading it on a bagel, or simply pairing it with a delicious DreamWeaver. The important thing, though, is to enjoy and support local artisans such as Tröegs and Linden Dale which, with this pairing, will be the easiest thing you do all season.



6 Years for 120 Minutes How the “Holy Grail for Hopheads” cellars. By Phillip Pittore III

With the exception of Pliny the Younger, and a few other obscure beers, no other IPA is as highly sought after on a yearly basis as Dogfish Head 120 Minute. Continuously hopped for 2 hours, and then dry hopped every day for an entire month, this beer has been deemed “The Holy Grail for Hopheads.” Since 2009, the ABV has been 18%, while its predecessors were a whopping 21% ABV. This issue, I’m fortunate enough to pour a 2006 120 Minute, and a 2012. The first glancing difference between the 2006 and 2012 is the color and clarity. The 2006 was a dark orange, almost amber hue, while the 2012 was a considerably lighter orange color. The 2012 was quite clear, while its counterpart was cloudy and murky. Both the 2006 and 2012 Dogfish 120 Minute had little to no carbonation which was expected, given the high alcohol percentages of each beer. The aroma from the 2012 120 Minute had a pungent citrus hop aroma, with a nice subtle booze characteristic. The 2006, on the other hand, had the typical cellared musty aroma that has become synonymous in most of my comparisons. However, there was a unique sweet quality which I have yet to see in past tastings. First sip from the 2012 120 Minute was not what I would’ve expected–sweet and hoppy, yet balanced. The dominant sweet malt characteristic was complemented by the bountiful hop presence. The 2006 vintage was strong and intense. Booze forward, with a hint of oxidation, yet very enjoyable. There were subtle flavor profiles of caramel and citrus, followed by a touch of molasses on the back end. I also detected a hint of apple which complemented a mild hoppiness still left after 6 years of cellaring. After approximately 10 minutes at room temperature, the intricacies of both the 2006 and 2012 120 Minute stood out. The complexities were now front and center. The aroma of the 2012 now had less of a booze quality, and more of an Imperial IPA nose. The 2006 was quite booze forward with subtle hop aroma. The 2006 vintage now left a distinct, honey like, mouth coating with a dominant molasses taste. This beer was like drinking a finely aged port. The 2012, on the contrary, really opened up, and was perfectly balanced and easy to drink, considering the 18% ABV. The 2006 now had hints of plums and golden raisins, and seemed to change with every sip. After approximately 20 minutes, it was almost like tasting fresh wort. The 2012, while balanced, was a bit sweeter than earlier. I also detected a grapefruit presence which I hadn’t noticed earlier. Overall, the Dogfish Head 120 Minute was enjoyable from start to finish. Initially, I was worried that 6 years was far too long for this beer, but I was wrong. Both the 2006 and 2012 120 Minute IPAs were complex, intricate and extraordinary. This is a true testament to Sam and his team. It’s no secret Dogfish Head pushes the envelope, and 120 Minute is a perfect example. This was definitely one of my favorite comparisons to date. 46



D A I LY C R A F T B E E R & F O O D S P E C I A L S






HAND BOTTLES PUMPS Celebrating 20 Years!

Join Us for Beer Week 2012... 120 Market St. Philadelphia • 215-925-7691

Fri. June 1st Happy Hour w/ Coronado Brewing

5-7pm at the bar (Pay as you go)

Sun. June 3rd PA Local Draft Showdown Beer vs. Wine

Tues. June 6th Dunk Tank (Pay as you go)

Wed. June 7th Lew Bryson & Local Ciders (Pay as you go)

Homebrew– Where It All Began

Thurs. June 8th White Whiskey & White Beer (Pay as you go)

Specialty Pin featuring Idiot IPA

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

*Coronado Black Hatchet Coffee Stout Rest of the line up is TBD

2801 Fairmount Avenue Philadelphia




Small Breweries Playing a Large Role The General Assembly supports the growth of small breweries. By Senator Chuck McIlhinney (R-Bucks and Montgomery)

In recent years, Pennsylvania has led a nationwide trend in the explosive growth of small breweries. While fewer than a dozen breweries were in operation in Pennsylvania as recently as 1985, today at least 105 breweries are supplying unique products to consumers around the world. And, across the country, sales of craft beers increased by 15 percent last year, making up about 6 percent of the nation’s total beer market. The tremendous growth in the number of breweries over the past two decades bucked a troubling trend of consolidations and mergers that stretched from the end of Prohibition until the late ‘80s. In 1980, only 101 breweries were operating in the entire country. Today, there are nearly 2,000 breweries operating in the U.S. The majority of the credit for the growth of the industry in Pennsylvania belongs to the innovation and hard work of brewers and the loyalty of their customers. However, the General Assembly has played an important role in facilitating this growth by creating an environment that is ripe with opportunity for small breweries. Laws relating to the marketing, packaging, storage and direct sale of beer to consumers have made it easier for small breweries to gain a strong foothold in Pennsylvania’s beer industry. Most recently, the General Assembly passed a new law that allows brewers to sell beer directly to consumers for off-site consumption in any quantity or volume. Previous laws allowed for the direct sale of beer to consumers by the case or in containers of at least 64 ounces, such as growlers. The new law permits breweries to sell single bottles and six-packs to consumers for off-site consumption. Supporting small breweries is important not only for consumers and brewers, but also for the state’s economy as a whole. The beer industry generates more than $2 billion in economic activity in Pennsylvania each year, and the growth in small breweries and craft beers could push that number even higher in the future. It is my priority to ensure the General Assembly does its part to ensure this phenomenal growth continues. Senator McIlhinney represents the 10th Senatorial District, which includes parts of Bucks and Montgomery Counties, in the Pennsylvania General Assembly.




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with Home Sweet Homebrew & Dogfishhead. Tickets are 15$ in advance and 20$ at the door. This has been a great event every year. Please Join us. Tuesday, June 5 - 11:30 am

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Featuring 2011 and 2012 KBS, CBS, Blushing Monk and Better Half 6:30 pm-10:30 pm Stillwater Brewing presents SWAPPIN’ TACOS! with Brewer, Brian Stumkie Wednesday, June 6 - 11:30am


Firkin’ Lunch with Left Hand Dan.


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Wells & Young’s Brewing Company SATURDAY JUNE 9TH

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Drinking Gluten-Free Are you a beer-lover in a gluten-free world? Read on… By Dave Martorana

For the past few months, Philly Beer Scene Magazine has been keeping a dirty little secret from you. Johnny Bilotta and I have been answering your beer related questions under the column “Ask Two Guys On Beer” - but only one of us has been able to actually drink beer. Well, at least the kind that has barley or wheat. Here’s the skinny. Ten months ago, my doctor placed me on a gluten-free diet... for the rest of my life. Gluten, you see, is a protein composite that can be found in wheat, rye, and barley, and is not well tolerated by about 6% of people on the planet. An additional 1% or so have Celiac Disease, a gluten intolerance that is so severe, a minor amount of gluten can land you in the hospital. I’m lucky - I don’t have Celiac Disease - but I do have significant gluten intolerance. In fact, I’ve been suffering from gastro-intestinal issues for years, and going “gluten-free” has changed my life. Since barley is on the list of things I can’t ingest, I can no longer drink beer made with barley, wheat, or rye. I really did love an amazing rye beer.

I won’t bore you with the details of living a gluten-free life. But if you’re ONE OF US you know what you’ve had to give up, especially in the beer world. Seven percent of the world’s population is not to be ignored– especially when that number is significantly higher than the entire market share (5.7%) of craft beer sold in the world! So what are our options? Philly Beer Scene wants to explore that with you. Each issue for the foreseeable future will have a little bit of information on the beer-lover in a gluten-free world. We’ll talk about potential alternatives, the art of beer imitation, true craft, macro- and micro-brewed gluten-free beers, and of course, talk about specific products as we come upon them. And hey! You non-gluten-free people! We’re going to be chatting about mead, cider, the qualities of alternative grains in beer (that aren’t wheat and barley), and introducing some obscure drinks from around the U.S. and the world. Why would you not want to try this stuff? Do you have any thoughts? Suggestions of killer gluten-free beers? Have a question you’d like answered? Feel free to reach out



All the Bits and All the Booze Corked & Forked author Keith Wallace seeks out the best pairings for scrapple.

I was hunting for scrapple in a sleepy Appalachian hill town. I did not come here by accident. For years, one of my old chef buddies had been bragging about a spot so old and far away that not even Yelp knew of its existence. The Grillbillly, as he is known, described the town as a mythical place of sweet old country grandmothers; and he swore they served a scrapple that transcends all other porcine dishes known to mankind. This was hard to fathom, since scrapple isn’t the easiest thing to love. Personally, I discovered there are four stages to eating scrapple. First is disbelief; then revulsion; third is surrender; and finally the courage to try a nibble. It’s even worse when you know how it’s made. As the Grillbilly describes it, scrapple is every part of a pig that doesn’t look or taste like pork. Having arrived after a four hour drive, I started trolling the town’s picture-perfect main street. A storefront restaurant caught my eye. The window was adorned with a yellowed lace curtain and a hand-painted sign that read, “Our pudding comes directly from the town’s butcher.” I had no idea what that meant, but I stepped inside. I quickly learned from my waitress that this was the epicenter of scrapple gastronomy. The restaurant offered two distinct




kinds: one of which she described as “the one with the hair still in it” (liver pudding), and the other without (ponhaus). I quickly ordered the second one before I lost my nerve. If my pre-trip research taught me anything, it was that too much knowledge adversely affected one’s courage when ordering scrapple for breakfast. After a while, my waitress brought out the ponhaus. It had a crisply thin crust that cracked into a lush ribbon with the slightest pressure of a fork tine. When tasted, flavors of rye and sage married with black pepper and ended with a rich gamy undertone. These elemental textures and flavors followed a wallop of intense spice; this was nothing like the grocery store scrapple I had previously tried. It was a fucking revelation. At that point, I realized I would need reinforcements. The waitress and I began the first of several rounds of tense negotiations over the sale of three pounds of their finest ponhaus. In the end, I was victorious, and stepped outside with a wet chunk wrapped in a paper bag. It dripped all the way back to the car. Back in Philly, I set in motion what could only be described as an offal bacchanalia that began the next morning with a half dozen friends. I fried up the scrapple and eggs, and they brought the beer. Lots of beer. I also sent my Grillbilly friend a text, inviting him to the ignoble affair he had instigated. The feast commenced. We found that scrapple is best paired with a stout, in particular, Yards Love Stout. Creamy and

light, it turned breakfast into a malty pork blanket for the tongue. The worst pairing was with one of my most beloved beers, Brasserie Dupont Saison. This is an example of how a great beer can lead to a very bad pairing: the sweet yeasty notes of the beer transformed into a nasty vegetative affair in the presence of the scrapple. There was another, more extreme pairing, the kind that resulted in equal amounts of joy and retching: scrapple and a Rauchbier, in particular Caldera Rauch Ür Bock. The bacon overdrive of the smoked beer transformed the ponhaus into a pink-nosed colossus of porcine rage. At the end of its siege against all things holy and good, one was left with the cold realization that the beer acted like a magnifying glass against the scrapple: one could taste every nuance, every foamy flick and follicle. For several poor souls, that was a disaster. Personally, I loved every mouthful. Against all odds, the Grillbilly replied to my text and arrived in time for dinner. I fried up the remaining quarter pound of scrapple. This time, it was to be the appetizer, with micro-greens and a hazelnut espuma. Wanting a more complex experience, I decided the beer pairing needed a layer of floral hops to balance out the savory. The beer for the job was a classic IPA. The two top picks of the evening were growlers of Great Lakes Commodore Perry IPA and Sixpoint Bengali Tiger. Then we started in on the wine. The surprise hit of the evening was a bottle of Cabernet Franc from Heron Hill Winery out of New York. It transformed the scrapple’s sage and black pepper into a feral mint with every sip. A Chinon or Saumur-Champigny from France’s Loire Valley would offer up the same effect: they are both Cabernet Francbased wines with a similar lean and elegant character. Another clear winner was a bottle of Pinot Noir from the Seven Springs Vineyard in the Willamette Valley of Oregon. This pairing did the very opposite of the morning’s Rauchbier, thank god. It turned the crispy offal into an elegant snack. I remarked at how the wine made the scrapple taste like pâté, and the Grillbilly just grimaced. “Scrapple ain’t supposed to taste like foie gras,” he grumbled. That didn’t stop him from taking another draught, though. The last bottle was emptied, the Grillbilly collapsed on the couch, and I stepped outside for a smoke. I thought about kicking him out. The bastard made me fall in love with scrapple, and I’m still not sure how I feel about that.





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A trip to Delaware isn’t complete without a stop at Stewart’s.

Two turns from Philly to the home of tax free craft beer

Celebrating 17 Years Of Brewing Delaware’s Finest Ales And Lagers Stewarts Brewing Company 219 Governors Place Bear, DE 19701 302-836-BREW (2739)




150 Years of Brewing Excellence Trappist brewing classic Chimay adds another milestone to their legacy. By Mat Falco

Chances are, at some point along your journey of discovering craft beer you had a Chimay. For many, this was one of the first craft beers that opened the gateway to the world of better beer. The famous Red, Blue and White bottles have been a staple of better craft beer bars for as long as beer bars have been around. And now, Chimay is celebrating an impressive 150 years of brewing. Started in 1862, not much has changed over the years, as they continue to focus on their three core beers and brew nothing else. It all started with the Red, fittingly named “ Première” or “The First One,” and stayed that way for 86 years until they finally started brewing the Blue as a holiday offering, following the reconstruction of the brewery in 1948, after being devastated during World War II. Bringing in a new yeast strain and much more modern equipment allowed them to brew this favorite from the brewery, which is also commonly referred to as “Grande Reserve” in tribute to its aging abilities. 18 years later, “Cinq Cents” was born, the latest addition to the Chimay family. Named in honor of the 500th anniversary of the Principality of Chimay, Cinq Cents is more commonly known as Chimay White. Today, with 150 years of brewing history behind them and three of the most revered artisan beers available, Chimay continues to raise the bar for consistency. To celebrate, there will even be a Chimay museum opening, providing yet another reason to visit the country of Belgium.




a comprehensive nomination survey went out to many of the industry professionals throughout the Philly beer scene to get their thoughts on who should be on the final ballot to be voted on as a Best of the Philly Beer Scene award winner. This year, nominations were so diverse, yet concise, to the many deserving brewers, beers, breweries and restaurants, that we lifted the restrictions of a designated number of nominees. Additionally, a few categories were consolidated as well as the introduction of a few new industry awards that were voted on solely by bar owners. 2012’s “Best of” has a total of 35 award categories which were opened to the public for voting the entire month of April. Just like past years, there was an overwhelming response from the scene with some runaway winners and a few that won after battling it out in near tie situations; leading us to the proud victors of the 2012 Best of the Philly Beer Scene Awards! 56



Best Area Brew Master | CHRIS WILSON


n a highly competitive category, Chris Wilson from Weyerbacher in Easton, PA won title of best brewer, dethroning 2010 and 2011 Best of the Philly Beer Scene winner Casey Hughes of Flying Fish. In 2011, the increasingly popular Brewers’ Select series gave drinkers the opportunity to taste a greater diversity from Weyerbacher in the limited run series. Additionally, the introduction of Rapture, a sour in the vein of a Flemish Red, was a mass success. Not to mention the decision to reintroduce Blasphemy, a bourbon barrel-aged quad, which was on hiatus for several years. Weyerbacher also released the extremely rare barrel-aged beer Idiot’s Drool, a version of Blithering Idiot that laid rest in bourbon barrels for about 4 years. 57



ince our first Best of the Philly Beer Scene Awards in 2010, Victory has laid claim to this prize, making them a 3 time award winner. With their many diverse beers, ranging from the traditional Prima Pils to the bold Storm King Stout, it’s no wonder that Victory has become, in many ways, Philly’s craft ambassador across the country with their taps being found throughout the East and West Coast alike.

Best Bar in Philly




Best Bar to

Watch A Game City Tap House 58 58



Best Bar in the Burbs HULMEVILLE INN The Hulmeville Inn has been a force to be reckoned with in our annual awards. This year, competition was fierce between the now 3 time winner and The Iron Abbey, a relatively newer destination that put up quite a fight. Fortunately for the Hulmeville, their dedicated and loyal following of regulars helped keep it on top. And why is the Hulmeville such a great place? It could be the fantastic selection of beer. It could be the awesome outdoor deck and grill open during the summer. It could be the way Jeff, owner of the Hulmeville, personally welcomes his customers like friends to his home. But generally, it’s the feeling of the bar being a neighborhood destination where every time you visit, you’re in a room with friends.

Best Beer Distributor

Best Beer Distributor

Beer Yard

Bella Vista

What Bella Vista is to the city is what the Beer Yard is to the ‘burbs. Located in Wayne, the Beer Yard offers every beer imaginable, including many limited edition beers not easily found. Their staff is extensively knowledgeable on craft beer and makes it a point to keep their regulars well-informed on new releases and beer happenings in the area. Beer Yard is now a 3 time award winner.

If you’re looking for the widest selection of craft beer cases in the city, look no further than Bella Vista. Bella Vista is committed to carrying the absolute widest variety of craft and import beer offerings which is undeniably what makes them the best in the City of Brotherly Love and deserving of this 3rd annual win.



Best European Bar & Best Bar Food Monk’s Café 59 59


Best Belgian Style Weyerbacher Merry Monks

Best Seasonal Tröegs Nugget Nectar

Best IPA/Pale Ale

Best Lager

Yards Philadelphia Pale Ale

Victory Prima Pils

Best Stout/Porter

Best Barrel-Aged


Victory Storm King



Weyerbacher Insanity

Best Fruit/Spice Beer Tröegs Mad Elf

Best Wheat Tröegs DreamWeaver

YARDS BRAWLER In the last year, there has been a substantial push by people in the beer community, in many ways led by Philly’s own Lew Bryson, to give the session beers a more deserving place among its higher ABV counterparts. With that said, a stand-out of Philly beers is Yards Brawler, an English style ale weighing in at only 4.5% ABV with robust and full flavors, making it the perfect beer for a casual pint or for the backyard barbeque.


BEST NEW BAR BARCADE® An implant from Brooklyn, Barcade® opened towards the end of 2011 to a booming reception. The mix of craft beer bar and classic video game arcade lets hipsters and beer lovers alike shoot down some Space Invaders with a pint in-hand, marrying childhood nostalgia with a love of a craft.

BEST BREWPUB IRON HILL Best Bottle Shop in Philly

Best Homebrew Shop

The Craft Beer Outlet

Keystone Homebrew

Best Bottle Shop in the Burbs

Best NJ/DE Beer Store


Total Wine & More

Philly Tap Finder Award TRÖEGS NUGGET NECTAR


Over the course of the year, Philly Tap Finder has developed a huge following in the area. It is the go-to source to find out what bars have on tap or where your favorite beer is on draft at the moment. In celebration of this great website, we have created a new award to give to the local beer that is most searched on their site over the past year. Coming as what may not be a shock to most, the highly sought after Tröegs Nugget Nectar is the inaugural winner of this, along with the seasonal of the year award.




Wholesaler of the Year ORIGLIO BEVERAGE


in NJ/DE


The Industry Awards marks a new category in beer awards for the Best of the Philly Beer Scene. These two categories were exclusively opened up to members of the local beer industry for voting throughout the duration of the polls.

Brewery Rep of the Year


ince opening its doors, The Pour House has become the go-to destination for beer drinkers in South Jersey. If it is rare one-offs or limited releases you’re looking for on tap, and they made their way to the state of NJ, The Pour House is probably the place to find them. If their 20 taps aren’t enough for you, they also boast one of the best bottle selections in the area. Along with a handful of other nearby bars, they have helped establish Westmont as one of the premier areas in New Jersey for craft beer.

Best Entertainment Venue


Best Tap Handles DOGFISH HEAD

Best Beer Festival

Best Label Art








DREAMS COME TRUE Montgomeryville, PA 435 Doylestown Rd (Rt. 202) (215) 855-0100

Bethlehem, PA 599 Main Street (610) 997-0911


The 64 taplines at Tired Hands Brewing JUNE/JULY2012 Co. are ready to pour for eager patrons. PHILLYBEERSCENE.COM

Meet New Scene




In the minds of Philadelphians, there is no question that The City of Brotherly Love is the Mecca for craft beer. Ask any beer drinking resident which city has the best craft beer culture in the country and they will proudly say Philadelphia. Why wouldn’t they? Outside of California, who else gets the ales of craft beer god Vinnie Cilurzo of Russian River? And who else has an ambassador of beer on the level of Tom Peters? (He is probably a bigger rock star in Belgium than Jean–Pierre Van Roy of Cantillon.) With the best in the world coming to us, Philadelphians have a reason to be proud.


Top: (Left to right) Daniel Endicott and Gerard Olson, owners and brewmasters of Forest & Main Brewing Co. Bottom Left: A room in the Victorian-style setting of Forest & Main. Bottom Right: Jean Broillet IV, of Tired Hands Brewing Co, admiring one of the first beers to come out of the “saison dungeon.” 66



Although, it would seem there is room for debate. Outsiders come in and have the utmost respect for our knowledge and our selection. They actually come to this city just for that. However, there is always one question that seems to remain. The question of “What should I drink that’s local?” Despite having such a behemoth of the industry as Victory and smaller breweries with the talents to match any, such as Tröegs, Weyerbacher, Yards and Earth Bread, not to mention award winning brewpub chain Iron Hill (and trust me, this is a short list to keep the word count down), outsiders seem to question the quality of our local beer scene. There is no reason to question Exit 4 from Flying Fish, Saison VOS from Sly Fox, Nodding Head’s Berliner Weisse or any beer

from Stewart’s in Delaware, but for some unexplainable reason, people do.

Tired Hands Brewing Company

Forest & Main Brewing Company

Location: Ardmore, PA Opening Date: Late May Brewmaster: Jean Broillet IV Beers to Expect: Tactile, Hop Hands, and tons of Saisons.

Location: Ambler, PA Opening Date: April Brewmasters: Daniel Endicott and Gerard Olson Beers to Expect: English and Belgian Style Ales. For well over a year now, Daniel Endicott and Gerard Olson have been teasing the local beer drinkers with their beers. Showing up at a number of festivals throughout the area, they often stole the show with what were arguably the best beers in attendance. The brews were always on point and were some of the finest cask ales poured in the Philadelphia area. Finally, after creating a significant hype about their project, the doors to the Forest & Main Brewpub in Ambler opened to an overwhelming response. Located on the corner of Forest and Main Street right in the downtown section of Ambler, Olson and Endicott took the route of restoring a beautiful Victorian-style property to house their brewery. Keeping the integrity of this classic structure, the pub was broken up into many small rooms to keep the appearance and hominess as if the house was still lived in. Filled with rustic antique furniture and matching components to round out the decor, Forest & Main brings a unique approach to the local brewpub scene. For the beers, they have been nothing short of exceptional and everything that was expected from what was showcased at past events. Olson, the former assistant to Ryan Michaels at McKenzie Brewhouse, is constantly refining his talents on making rustic farmhouse style Belgian beers. Endicott, whom has no professional brewing experience, studied at various brewing schools including spending time in England learning the art of the vastly underappreciated English style ales. The two put together an incredible assortment of mostly sessionable but extremely flavorful beers with options for most any type of drinker.

If there is one type of brewery that is truly lacking from the local scene, it’s the higher echelon of artisanal craft beer. Not to say that all craft beer isn’t artisanal, but we are missing a Lost Abbey-type brewery; the type of brewery that draws the attention of the Beer Advocate faithful. Under the inspiration of Iron Hill protégé Jean Broillet, Tired Hands is the type of meticulous work of passion that could fill this role. For three years now, Broillet has been steadily developing his concept. Not to be something that is rushed, he has patiently taken his time to perfect his art rather than force out a brewery that was merely a glimmer of what he had dreamt. The beers are exceptional and unique, showcasing Broillet’s methodical approach to everything. The building itself can be described similarly. Gutting the interior of the building, he has reused all the pieces in new ways, turning the café-type pub into a recycled artisanal wonderland of sorts. Old ceiling beams have been restructured into tables and bar tops and the stairwell has been broken down into pieces to serve as bar rails for standing patrons. The original brick walls are rustically exposed, giving the place a simple, yet artistically pleasing decor. In the end, it really is about the beers. Broillet has a passion bordering on obsession for saisons. His barrel room is referred to as his “Saison Dungeon” as all the barrels and fermenters held within are reserved exclusively for these rustic farmhouse ales. Other styles will grace the menu including English style bitters and even an IPA, but don’t visit without trying a glass of something from the Saison Dungeon.

Well, thankfully this is the year that doubts will all fall to the wayside. 2012 will be the year that puts local Philadelphia on the beer map to stay. With over a dozen new breweries invading the scene by year’s end, local beer will be viewed with an entirely new perspective. 2012 will be the year to define the blossoming Philadelphia scene as the true mecca of craft beer in the country. Here are some of the new faces of Philadelphia, the faces that will solidify what all of us already know...


Other Breweries Open and On the Verge Iron Hill Chestnut Hill - January The first brewery to kick off 2012, they opened on the first day of the year, expanding to a 9th location for the extremely successful Iron Hill group. Paul Rutherford is at the helm, adding a second great brewpub to Germantown Ave.

McKenzie Brew House in Berwyn- January The third McKenzie Brew House opened at the beginning of the year as well. Ryan Michaels is the head brewer of all three locations and continues to put out some fantastic farmhouse style ales.

Vault Brewing Co.- TBD The first brewery in Yardley, PA is on the verge of opening. Located in an old bank, Vault plans to be open by the end of summer serving as a brewpub with a focus on what they describe as a “jazz lounge meets gastro pub.”

Doylestown Brewing Co. – May Starting off as a contract brewery, Doylestown Brewing Co. is in the process of renovating a small building in downtown Doylestown to turn into a seasonal brewery. The use of a contract brewery to start is allowing them to get their beer out faster and in can format as well.

Round Guys Brewing Company Location: Lansdale, PA Brewmasters: Scott Rudich and Rich DiLiberto Opening Date: April Beers to Expect: A flagship Berliner Weisse and an array of varying styles.

Naked Brewing Co. – April Though not yet a full fledged, up and running brewery, Naked Brewing Company, located in Lower Bucks County, is officially and legally making beers. You can get their beers at upcoming festivals and local bars.

Ringing Rocks Brewery – TBD Located in Riegelsville, PA, Ringing Rocks is another startup planning on being open later this year. The draft only production brewery will have a tasting room open for visits even earlier.

Susquehanna Brewing Co. – April Located a bit North in Pittston, PA, Susquehanna Brewing Company is a return of sorts for the Stegmaier family to the brewing industry. This will be their first brewery since Stegmaier was closed down and sold in 1971.




Taking their name from their self-proclaimed portly appearances, Scott Rudich and Rich DiLiberto, started Round Guys to pursue their passion for homebrewing, something they took rather seriously. As homebrewers, they weren’t running off the typical stovetop 5-gallon system. No, they were running a nano-sized brewery out of Rudich’s garage on a system that is now set-up in the brewery, to be used to test batch certain beers. They even had a multi-tap chest cooler- a kegerator they rigged up and put on wheels so they could service the needs of the neighborhood. This love for the homebrewing method shows through their new full-scale brewery, as Rudich and DiLiberto are doing what they can to keep the mentality they had when they were boiling wart in the garage. It’s about having fun for them and trying new things. Releasing a traditional Berliner Weisse as one of their two current flagship beers is nothing short of ambitious and entirely fitting to their model. A style that is lesser known and not necessarily longed for by the masses, but at the same time is highly sought after by those who desire it and is truly lacking on a readily available scale. It is a soon to be local favorite for sure. Beer will stretch well beyond the Berliner as Rudich and DiLiberto are already busy filling barrels down in the basement and working on new ways to use fruit in beers (these will not be your fruit flavored wheat beers that are equally loved and hated). They are also busy finishing up their pub which will soon be serving the Lansdale community.

great company



beer Big

y b A P I Ern s ’

r e h c a b r e y We ! w o n p a t n o







sometimes the most unexpected places have exceptional beer selections

visit us today

198 N. Buckstown Road Langhorne, PA 215-741-6100

1100 Bethlehem Pike North Wales, PA 19454 215-283-9760

225 Sloan Avenue Hamilton, NJ 609-890-0864

1661 Easton Road Warrington, PA 215-491-1212

801 Neshaminy Mall Bensalem, PA 215-322-6003

1162 Hurffville Road Deptford, NJ 856-853-7003

8 N. Pottstown Pike Exton, PA 610-280-4555

3910 West Chester Pike Newtown Square, PA 610-353-8667

2803 Route 73 Maple Shade, NJ 856-722-5577 69

Free Will Brewing Company Location: Perkasie, PA Brewmasters: Dominic Capece and John Stemler Opening Date: January Beers to Expect: Citra Pale Ale, Destiny’s Wit and 7 Course Red. In a time when everyone is trying to set themselves apart by making unique, wild beers with eccentric ingredients and unorthodox methods, Dominic Capece and John Stemler are taking the traditional path and just brewing good beer. As they like to say, they’re not trying to blow your mind when you try their beers, they want you to drink the beer and nod in approval. They want to see that you enjoyed your beer, which is a sign that you’ll probably drink it again. Feeling as if there was a gap in the market for more traditional, yet well brewed beers, Capece and Stemler, longtime friends, started Free Will Brewing Co. with the intention of filling that void. Their three initial offerings are fine examples of that mentality and completely back-up their goals. Starting off with a pale ale, red ale, and a wit, you aren’t likely to see the message boards go crazy, but you are sure to see the customers at the bar going back for a second pint. Some bigger beers will be coming in the future and you can expect to see an IPA, Double IPA and a sour type beer, but the focus is on the basics. Running on a fabricated 7.5 barrel brewhouse they rigged up, Free Will is available exclusively on draft at the moment. A bottling/canning line is very high on the list and will be something to look forward to seeing in time. Along with the fabricated system, they are also brewing without a filter, an uncommon method outside of wheat beers. Come summer, you can expect the Perkasie brewery to be open for tours and tastings.


Not Just A Beer Store,





Mon-Thu 9-9 • Fri & Sat 9-10 • Sun 11-6 310 E. Lincoln Highway, Exton PA 19341 610-363-7020




CHESTNUT H1LL 8400 GERMANTOWN AVENUE * PH1LADELPH1A * 19118 * 215 948.5600


Neshaminy Creek Brewing Company Location: Croydon, PA Brewmaster: Jeremy Myers Opening date: May Beers to Expect: Trauger German Pils and County Line IPA. When it comes to a method of focus for brewmaster Jeremy Myers, it’s “brew anything.” Though enjoying specific beer styles, Myers doesn’t want the brewery to be bound to such guidelines. Instead, he wants to brew beers that challenge them as brewers and beer drinkers alike. To start, they are kicking things off with a German Pils and an IPA which will be their first two flagship beers. Located on the outskirts of the city in Croydon, PA, Neshaminy Creek Brewing Co. is going to be a production only brewery. Without having the brewpub, it’s allowing them to serve a greater portion of the area faster, as they are already lined up to serve eight counties in Southeast, PA and throughout all of New Jersey. The brewery, which is open for tours and tastings, will also be offering up their beers in bottles as well. Expect to see a significant amount of seasonals coming out of the brewery, as well as what Myers is hoping to be quite an extensive barrel-aging program that will include sours as well.

Full range of self-serve grains, wine kits, bottles and equipment for beginners and experienced brewers alike. June 2nd - Big Brew At Barcade June 9th - Homebrew Beer Fest at Memphis Taproom June 23rd - Homebrew Flea Market / Equipment Swap At The Store 1447 N. American St., Philadelphia, PA 19122 215.755.4556 • Tuesday - Friday 12pm-7pm • Saturday and Sunday 10am-5pm 71





Arcadia Brewing Pre Bike Race Party

Sun. June 3rd

Yard’s Brewing Bike Race Party

Wed. June 6 Thur. June 7th

PA Beers & Cheese with Stockertown Breckenridge Night


Fri. June 8th Sun. June 10th

HAPPY HOUR: Mon - Fri 5pm - 7pm 1/2 Priced Drinks and $2 domestic bottles HOURS: Mon - Fri 4pm - 2am Sat - Sun 11am - 2am

Weyerbacher Night

Growlers & bottles available for takeout

Lancaster Beer Brunch

June 30th - July 22nd: Tour De France with Ommegang July Brewery of the Month - Flying Dog

11 ROTATING CRAFT & IMPORT DRAFTS 60+ BOTTLE BEER LIST AND GROWING 177 Markle Street, Manayunk, Pa 19127 | 215-483-5535 | for drink specials, events, and updated draft list visit

For Upcoming Events & Specials Please Visit our Website: OR


CHECK OUT OUR EVERYDAY SPECIALS Brunch Sat - Sun 10-30am - 3pm 17 Rotating Craft Beer Drafts - 200+ Bottles!

Happy Hour Mon - Fri 5pm - 7pm 1/2 Priced Drafts & TAPAS MENU


Maudite Midnight Madness

June 1


Bella Vista Beer Bash

June 2


Shawnee Craft Beer


June 3

Coronado Brewing Night

June 4


Arcadia Brewing Company

June 5


OMG Ommegang

June 6


Stillwater Artisanal Ales

June 7


Weyerbacher Night

June 8

Uncommon Brewers

June 9th June 10th

Shelton Bros. Imports / DiBruno Bros. Saison-athon Beer Brunch


SUMMER EVENTS June 30 - July 22nd th

215.339.0855 1 1 4 8 -1 1 5 0 S o u t h 1 1 t h s t r e e t Philadelphia Pa. 19147

Tour de France with Ommegang

July 27 - Aug. 12th An Olympic Event Aug. 18th - Aug. 24th Sour Fest h







he bottles of Leinenkugel rattled in the back of the Jeep over the South Dakota badlands. Never mind that we weren’t supposed to have beer in the national park; we were not supposed to be in this section of the national park. There was enough beer in the back to last five of us all night, but by the time we reached our illegal camp site, several bottles had broken and had not proved to be ideal booze vessels for off-roading. We lost the bottle opener around the fire and clumsily used boulders to pop the caps. We rattled back out in the morning with all the clanking empties, sounding like the conspicuous trespassers we were.





But on a lazy river tubing trip on the Brandywine last summer, we filled an inner tube with cans of PBR that floated conveniently downstream with us. We tossed the cans--which stayed cold--from tube to tube and they landed with nice little plops into our sleepy laps. If we missed, we’d let them make their own way to us, rolling safely over rocks in the shallow water. An American flag trailed behind my tube alongside skimmers as I drunkenly popped the tops. It was all very patriotic. We crushed the lot of them into the empty spaces in our tubes and later threw them into the trunk to be recycled. The cans proved to be great river companions. Imagine if those cans had been filled with actual beer. Now, good beer in a can has spread like brushfire since the pioneers at Oskar Blues brought us Dale’s Pale Ale back in 2002. “The Ball Corporation got us off the ground when we were a 500 barrel brewpub. They catered to us as the small redheaded stepchild,” says Chad Melis, president of marketing at Oskar Blues. “Once we ourselves stopped laughing, we realized there were some advantages to it, and that everyone’s perception of bad beer in a can was just that–a perception,” he says. The advantages, in addition to actually keeping the beer fresher (light-blocking aluminum and a full seal that prevents oxidation), included the outdoor lifestyle which cans cater to and which is so prevalent in Lyons, CO, where Oskar Blues was born. Approaching the ten year anniversary of their successful draft and can-only brewery, it’s obvious that everyone else stopped laughing a long time ago, too. Canned craft is not only here to stay, it’s constantly embraced, marketed, and revolutionized. We’ve learned a lot about the “keglet” over the last ten years. Because cans don’t break, are light and portable, and can be crushed, they’ve taken off with hikers, campers and lazy river tubers. “I’m an avid snowboarder and I’ve broken plenty of bottles in my backpack,” says Brian Grossman, comanager of Sierra Nevada. It’s obvious he understands my badlands bottle mishap, from the looks of Sierra Nevada’s “Where CAN You Go” initiative, which asks for friends and consumers to send pictures of their outdoor adventures, usually featuring someone holding a can of Torpedo or Pale Ale in one hand and an oar in the other. With this, Grossman points out that a major part of the outdoorsy appeal of cans is the mobile social aspect (drinking alone in a patch of woods would constitute as hermitism). The party can go on the beach, where glass is banned; it can go to a cabin 20 miles down a trail or over a double black diamond. “There’s something really special about sharing those experiences with a group. That vibe that comes from around the campfire… what we’re trying to do is take that feeling and that smile–that’s what the beer is about. It all comes together,” Melis says of the Oskar Blues can philosophy. But it’s not just the convenience and party-on-wheels that make cans sexy to the outdoor enthusiast (excluding that inconvenient

t ’ n o d s n a c d e n s a u t a h c g i e e l B b e “ r n a a , c k d a bre ble, an taken off portad, they’vepers and

“ he . s cam s u , r r s c r e b ike h u t h t i r w ive r y z a l


park which forbids the happy act of drinking). It’s the fact that cans are actually more environmentally beneficial than bottles. “We hope our consumers are on a higher thought level…and for that reason we think that they choose, like, and appreciate the sustainability aspect,” Grossman says of Sierra Nevada drinkers. Unlike glass–75% of which nationwide ends in landfills–aluminum cans are infinitely recyclable and ultimately help to reduce our huge carbon footprint. A lot of breweries are also using the new PakTech six-pack handle, instead of the old duck noose, because it’s made of a high-density material that’s universally recyclable (the handle even helps to cover and protect the cans on their long journey to your mouth). Fair enough. But as environmental consciousness has become trendy in the last several years, we’ve obsessed as a society over being perceived as green, and are not always concerned with what is actually sustainable. Certain hip corporations picked up on it and started making couture bags out of wheatgrass that read, “This is not a plastic bag” hemp-stitched by little Malaysian children; saving the earth

is sexy. However; cans, in all their recyclable aluminum and energyefficient glory, go farther than bottles, and are a legitimately more worthwhile packaging route. They are the solid choice for people who really care about not carbon shitting all over the planet. You also look really green when holding a can of good beer. While the environmental benefits of cans stretch universally, not every brewery caters to the outdoorsy snowboarder–if the can is really going to continue to rise, it has to be more versatile than that. As Chad Melis says, “We’re going to have to remain nimble.” Flying Dog, for instance, is making the can their own. The Frederick, MD brewery is known for their underground gonzo philosophy and tendency to sway on the side of anti-establishment (in light of a history with Hunter S. Thompson and Ralph Steadman). The brand caters to a beer drinker who is not necessarily a forest dweller or rock climber. PR manager Erin Biles elaborates, “There’s something inherent about the package of the can that goes with the outdoor enthusiast. But I think that’s a neat thing…we have a conversion with the craft beer enthusiast and the gonzo scene.

Unlike glass–75% of which nationwide ends in landfills– aluminum cans are infinitely recyclable and ultimately help to reduce our huge carbon footprint.




For the city of brotherly beer lovers.

Catch us at Philly Beer Week.

We’ll be pouring our world-renowned lineup of handcrafted ales all over town. 235 Grandville Ave. SW Grand Rapids, MI 49503


Snacks • Soups • Cured Meats • Cheeses Pizza • Flatbreads • Sandwiches • Burgers

17 Beers On Draft 100 Bottles and Cans Small Craft Cocktails Brunch Sat | Sun 11:00

Bottomless Bloody Marys & Mimosas Late Night Menu Canned Beer Wednesdays $2 off all day and night! Local Happy Hour Mon-Fri. 4:00-6:30 90 Haddon Ave, Westmont, New Jersey •

Lifes Too Short To Drink Bad Beer Break Free To Good Craft Beer

Mari’s 6 Pac•N•Mor

Area’s Largest Selection of Craft/Micro/Imports Over 1,200 Different Brews in Stock Six Rotating Craft Taps Mix-A-Six • Get 20% Off Tuesdays: Mikkeller, Evil Twin, Stillwater, Nogane-O, Brewdog. Buy any bottle and get 10% off

835-8 Hiester’s Lane • Reading • 610 750-6430 Sun-Wed Open 11am-Midnight • Thur-Sat Open 11am-1am




People can bring the beer to concerts and festivals.” Or shows in abandoned factories or depraved Kentucky derbies…the can of beer becomes an integral part of the scene, no matter what it is or who the people are. And that probably has a lot to do with how it’s marketed. Flying Dog just released their first canned beer in April 2012; UnderDog, a light, sessionable Atlantic Lager, which is only available in Frederick right now. Biles points to the risks of any new venture when she explains that, as their first canning project, they wanted to wade in slowly and so they bottled UnderDog in addition to canning it. But don’t look for it in Philly too soon. “Next is Baltimore and then the entire state of Maryland, DC, and Northern Virginia…we’re being cautious on how we roll these out. Our main focus is keeping our backyard stocked with cans,” Biles says. Hopefully, as the goal is with all breweries new to canning, that backyard will expand. The slow accumulation of inventory is also a result of Flying Dog’s brilliantly diverted bottling line, which feeds into a can filler during the second night shift. Though a little sluggish, it’s a setup that really seems to be working. For the littlest guy with zero packaging facilities, a new Mobile Canning startup makes the trendy arm of business suddenly possible. Pat Hartman and Ron Popma launched their company in 2011 near Lyons, after Hartman discussed mobile bottling (popular with wineries) at the UC Davis Brewing School. At the time, no one else was doing it with cans and, as of now, Hartman is aware of only one other company in San Francisco. Last year, Hartman and Popma put their automated canning line in a box truck and started taking it around Colorado. They’re essentially subcontractors, offering a cost benefit to small breweries that then don’t have to put up the capital for a canning line. “Originally, the idea was that it would be for the ultra-small brewery,” Hartman says. They’re now serving small to mediumsized brewers. “We always say, ‘don’t put your money into packaging. Put it into fermentation and making quality beer.’” They take care of the rest. The company has been flourishing, even helping to can Boulder Beer Hazed and Infused over spring 2012. “Boulder was using their own manual hand canning system, and they weren’t able to produce the volume that was being requested. Hand canning is very operator intensive,” Hartman says. He and Popma have also worked with Crabtree, Revolution (in Colorado), Bonfire, and others. Right now they’re seeing about 100 cases per order, on a per day basis. “We’re finalizing a lot of our operating procedures and are really focused on Colorado, but who knows where it will take us,” he says. Importantly, Hartman notes the elusive experience of canned craft. “A brewery might have a higher gravity beer with a nice cork and cage, and the experience is about the presentation. Canning at 12 or 16 ounces is a different beer drinking experience,” he says. I call this perception elusive because it’s morphed so much, and continues to morph, and that “experience” can be any number of things. Why

should it be the general perception that the high gravity beers are only fit to be poured from a glass bottle at a fine oak table? “It works on a trailside or it works on a white table cloth dinner. You can pour it into a glass, but either way the can has still kept it fresher,” Melis says of the Oskar brews. And it’s no secret that they put boozy, malty beer in a can; Old Chub weighs in at 8%, challenging the idea that bigger beers require a bottled presentation. Several decades ago–when the can was actually the norm, along with bad beer–points to one of the main reasons we love the experience of cans. They’re nostalgic. God, we love nostalgia. Over the course of the can’s early development–from the linings made of tar-like material, vinylite (the same polymer used to make records), resins, gums and sprayed asphalts–we eventually reached a suitable drinking vessel that also represented a kind of Americana: a simultaneous ingenuity and drunken joy. Pabst introduced its own can on July 4, 1935. Talk about a national drink. “Their eyes are wide open when they taste [a can of Oskar Blues]. They say, I remember drinking Schlitz!” Caitlyn Bursack says of her older consumers here in Philadelphia. Who would’ve guessed that the pioneers would get to be surprised all over again? It’s very possible that the throwback to our Pabst-drinking ancestors is what made the PBR tallboy so hip; it’s no wonder that craft breweries are tapping into those sepia days as well. Churchkey Can Co., especially. The new Pacific Northwest brewery’s motto, “It’s Worth the Effort,” speaks to simpler times when church keys were used to punch out triangular drinking holes. The fully-recyclable, all-steel can is a modern recreation of the original from the 1930s, boasting the kind of flat top that we usually only see on tuna cans. To make it happen, Churchkey turned to the Ball Corporation, the can supplier giant. They brew one beer: a 4.9 percent pilsner. Obviously, co-founders (former Nike designer) Justin Hawkins and (Entourage star) Adrian Grenier have one thing in mind, and that is a black and white photo of a classic and forgotten experience. But if the beer is good, this kind of sentimental (and even more recyclable) philosophy could be right on the mark. The only downfall would be the need to always have a church key nearby–luckily one is included in each six pack. So beer in a can, we’ve established, is understandably exploding because it has everything. Full blown events have even cropped up to specifically celebrate the can, including the second Burning Can festival in Lyons and the Ameri “CAN” party in Scottsdale, AZ. It seems that “bad perception” has once and for all been put to sleep, and the movement can only go upward from here. Brewers like Sierra Nevada and Oskar Blues will be working on new can developments, partnering with Ball and other companies. “I personally don’t see any downside to the can,” Melis says. “We’ll just continue to push the envelope.” “Can we make it bottomless?” Bursack adds. She raises a good point. “It just makes sense. It’s better for the beer, the environment, and the beer drinker,” Melis asserts of where we stand in the long-timebrewing craft can revolution.



JUNE 9 th

Fri 6/1 Noon – Standard Pils Cask &HOG Relay

Tapping a cask of the award winning Standard Pils and cheering on the HOG.

Sat 6/2 3pm – KINGPIN Local brewery race to see who can kick their pin first and be dubbed KINGPIN! SUN 6/3 5pm – Scratch Series ShowdowN Featuring beers from Troegs and a showdown of beers brewed by writers Lew Bryson and Jack Curtain.

Mon 6/4 8pm – BEER BALDERDASH Sponsored by Victory Brewing Company, tell your best drinking stories, or make them up, and let the audience decide what's real or fake.

Tue 6/5 7pm – Flying Fish Meet the Brewer Beers from Flying Fish featured and Casey Hughes on hand to meet and greet. Wed 6/6 4pm – WEYERBACHER WEDNESDAY

Beers from Weyerbacher as well as a chance to meet the brewers.

Thu 6/7 8pm – BEER BINGO Sponsored and hosted by Philadelphia Brewing Company, a classic game of BINGO with beer as prizes! Fri 6/8 4pm – Sam Adams Home Brew Raffle Buy a Sam Adams and be entered to win a home brew kit.

Sat 6/9 11am – SOUR Brunch Local sour beers and a sweet brunch menu to match.

Fri 6/1 The Hammer of Glory visits Johnny Brenda’s at 11:30am with special Dogfish Head beers on draft.

Sat 6/2 From 11am – All Day and All Night Downstairs: IT’S A FIRKIN RIOT! with loads of cask ales, fish 'n' chips, meat pies, andDJs spinning UK music. Thu 6/7 4pm: Grilling with Victory Featuring sausages from Birchrun Hills Farm and a Special Draft line-up from Victory. FRI 6/8 9pm – Upstairs: Yards presents West Philly Orchestra with a special tap lineup from Yards (Upstairs and Downstairs)

Sat 6/9 Noon to 8pm Fishtown FestivALE

Johnny Brenda's and Frankford Hall are teaming up to bring you an outdoor beer party with DJs, dunk tank, and more! From 8pm – Victory presents Blood Feathers. A special Victory firkin will be tapped PHILLY Downstairs at 7:30pm, then head Upstairs for the show with plenty of Victory on tap!



Bar & Restaurant Review 82

The Gravel Pike Gem Ortino’s Northside offers a beer selection worthy of a trip to Zieglersville. By Terry Brophy

According to Wikipedia, Zieglersville is an unincorporated community, located in Lower Frederick Township, Montgomery County, PA; meaning it’s pretty much in the middle of nowhere. What Wikipedia fails to mention is in this little town called Zieglersville, which is tucked away between Schwenksville and Perkiomenville, is a beer destination that is worthy of its very own trip out to the country. Nestled among farmland and green open spaces along Gravel Pike is a little gem known as Ortino’s Northside Bar and Restaurant. Be careful. If you’re not paying attention, you could easily drive past the building and find yourself backtracking. With an abundance of parking, the main entrance to the Northside brings you into a long vestibule with a bright, sunny porch feel. Through the door you will discover a large bar area along with a dining room that sits off to the right. With high wooden planked ceilings and subdued lighting, the bar is welcoming with a warm and cozy atmosphere. In addition to their bar and dining room, the Northside also has a large covered patio. The full service, L-shaped bar can easily seat 20 people. Along the back walls are three flat screen televisions so you can’t miss watching any of our Philly sports teams. In



addition to the bar seating, there are 8 pub style tables which gives the bar plenty of space to comfortably accommodate a good size crowd. On the end wall is a large chalkboard which lists an impressive assortment of the beers that are on tap for the day. The Northside has 19 taps and on the day of my visit they were featuring local favorites from Dogfish Head, Victory, and Stoudt’s, along with Tallgrass (KS), Rogue (OR), Goose Island (IL) and Grimbergen (BEL). If nothing catches your attention from the draft list, ask to see their bottle lineup. Inside 3 glass enclosed refrigerated coolers contains some of the best craft beer from Flying Fish, Brooklyn, Bell’s, Bear Republic, Stone, Nebraska, The Lost Abbey and Allagash along with Belgium favorites from Kasteel, Westmalle and Chimay. These represent only a sample of the extensive selection of beers that Northside offers. If you’re in the mood for something to munch on, the Northside has a sizeable menu with a variety of appetizers, salads, sandwiches, wraps and burgers, while also offering pasta, chicken, beef and seafood entrées. I decided to sample the tangy-spicy chicken wings. Ten, large, tender wings served with a sweet & sour sauce containing just the right amount of heat turned out to be the perfect late afternoon snack. Wait staff and service was friendly and efficient. Their bartender was a craft beer lover too which always makes for fun conversations. She was not only knowledgeable about the beers on hand, but about all beers in general. Great beer and good food on a meandering country road should always be a most welcomed stop on any journey. Northside Bar and Restaurant is the perfect example of finding surprises in the most unexpected places.

Stockertown Beverage


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OUR GREAT SUMMER SELECTION Breckenridge Summer Bright Southampton Keller Pils Lancaster Kolsch Cricket Hill Jersey Summer Summit Summer Ale Southampton Double White Atwater Dirty Blonde Founders Pale Ale Roy Pitz Best Blonde Boaks Double BW Ramstein Blonde Free Will Citra ShawneeCraft Apiarius Full Pint White Lightning Lake Placid Hefeweizen River Horse Summer Blonde Erie Derailed Ale Thomas Hooker Watermelon

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American Fusion Cuisine Sunday Brunch 9am-1pm Live Music and Local Art 105 Bottled Beers 21 Draft Beers

Open 11am-2am Mon-Sat & 9am-2am Sundays

606 2nd Street Pike Southampton, PA 18966 • (215) 942-6468 •

WIN A KEG COOLER AND A KEG! Win a DANBY Chill N Tap Keg Cooler and a keg of your favorite Yards or Philadelphia Brewing Co. beer!

REGISTER ONLINE TODAY! WWW.BELLBEVERAGE.COM Check out our entire selection of Craft and Import beers online from your computer or mobile device. Or stop by and try our new touch screen beer directory. Must be 21 or older to enter. Actual product may vary. Visit for complete contest rules and details.




The Cornerstone of East Passyunk Ave. By Mat Falco Resting on the corner at the end of the hip stretch of East Passyunk Avenue in South Philly, the Pub on Passyunk East (P.O.P.E.) has been perfectly balancing the line between dive bar and craft beer worthy destination for years; but with the surge in craft beer interest, it has more recently defined itself as the latter. P.O.P.E. isn’t your typical beer bar. It’s not exactly classy, nor does it have mussels on the menu, but it does have an exposed, dungeon-esque architecture that allows the feel fitting for a craft focused bar. Think Khyber circa its music days, without the stage. Now take that thought and mix it with a beer list to rival most any of the favorites in the city, to go along with a comfortably casual atmosphere fitting for macro and micro drinkers alike and a food menu also appropriate for any beer drinker but approachable enough for all customers. Maybe it’s not a balancing act at P.O.P.E. as much as it’s creating a new level of dive bar: a dive with a focus on quality. At any time, you can walk into the bar and find it packed with the regular beer nerds geeking out over an extremely rare keg of Bell’s, an array of locals sipping away a weekday afternoon with shots of brandy and bottles of Budweiser, or a plethora of hipsters milking pounders of PBR. Despite P.O.P.E.’s obvious affinity for good beer, it keeps things in perspective and provides a barstool for everyone.

The menu is basic. A handful of sandwiches and burgers to go along with all your typical bar snacks: cheese fries, nachos, wings and fingers. The menu also contains a plentiful amount of options for the vegitarians of the world, with seitan being a component for most dishes. Like the bar itself, the menu is filled with quality offerings that aren’t fancy. Besides the dungeon-esque, exposed cavern feel of the bar and the central stone fireplace, the beer selection is where P.O.P.E. truly shines. Their 14 rotating taps are known to be pouring some of the most diverse American craft options in the area. Outside of the domestic options, they have the exclusive D’Achouffe tap system. Serving as a 15th draft line, this gnome shaped beer dispenser is constantly pouring something from the brewery. The local scene is not forgotten though, as breweries that call Philadelphia home are always found on the draft board. And, not that it’s even needed, but they also provide an extensive bottle offering that encompasses favorites from around the globe. East Passyunk Avenue continues to evolve as one of the premier destinations in the city, with new beer options opening on what seems to be a regular basis. With its end of the block location, P.O.P.E. marks the ideal place to start or finish your stroll down the block, taking in the vast array of beer focused stops along the way.

Bar & Restaurant Review

Reinventing the Dive


The Tasting Room JUNE/JULY 2012 VENUE: VICTORY BREWERY With the 2012 Best of the Philly Beer Scene Awards being presented, we thought it was only fitting to hold the Tasting Room at the location of the “Best Area Brewery” winner, Victory Brewing Co. On top of being named best brewery, Victory also won awards for their Prima Pils (Best Lager) and Storm King (Best Stout/Porter). For this issue, we also changed up our formatting a bit–our newly revised Tasting Room features more beers and a rotating tasting panel.

HOW WE REVIEW BEER Every issue Philly Beer Scene gets together with notable guests from the scene for a small, private, tasting session. Sixteen beers are chosen that are new, seasonal or just interesting.

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




FROM THE SCENE GUESTS Our notable guest this issue is Bill Covaleski, who along with Ron Barchet, is one of the founders and brewmasters of the renowned Victory Brewing Company in Downingtown, PA. Covaleski also serves as the head of the Pennsylvania Brewers Guild.

Derek Vizzi is one of two contest winners to be featured this issue. Derek’s wife, Andrea, won his spot during a raffle we held at Monk’s Café for the Pliny the Younger release.

Our other notable guest is the owner of Exton Beverage, Greg Ramirez. Exton Beverage boasts a phenomenal case and keg selection; while the sixtel selection is virtually unparalleled in the area.

During a charity fundraiser at Jamison Pour House, Brian Miller won a spot in the Tasting Room after he made a charitable donation to the St. Baldrick’s Foundation.



Kona Fire Rock Pale Ale

Full Pint White Lightning =

Crisp, refreshing “Hawaiian-style” pale ale. Fire

This Belgian White Ale combines a complex malt

Rock has a signature copper color, resulting from

character with sweet orange peel, coriander and a

the unique blend of specialty roasted malts and a

secret spice. The end result is a crisp refreshing wheat

pronounced citrus-floral hop aroma. ABV: 5.9%

beer that can be enjoyed all year long. ABV: 5.5% Aroma makes a positive impact of citrus and coriander. Nice for summer with firm body and refreshing finish.



Nasal hit of grapefruit and mango. Flavor is malt driven with supporting hop notes.



Lacking in mouth feel. Mild hop presence.

Greg 3.5 nose with hints of banana.



Hints of barley and a bit dry – solid beer, though. Too bad it’s not really from Hawaii.


Derek 3

Good balance in the taste up front but the malts soon take over. Decent for the style.

Derek 3



Slightly stale tasting. Relatively mild but not a bad beer.



Somewhat dry, mild orange citrus notes. Light fruity


A little dry, but goes down easy. Bit of orange and spice makes for nice finish. Very smooth taste for the style. Not too flavorful but crisp and refreshing surely. Clean, easy drinking. Mild spice and dryness. Very

Mat 3.5 refreshing take on the style.

Magic Hat Elder Betty

Old Forge T-Rail Pail Ale

A golden haze for a summer’s daze. Elder Betty is a

A copper colored American pale ale, medium-

Weisse-style ale with a bready malt flavor balanced

bodied, with well-balanced malt and hop flavor,

by a touch of hops and complemented by the tart

a mildly hoppy aroma, and crisp finish.

berry flavors of elderberry. ABV: 5.5%

ABV: 5.5%





Big. Fresh hop hit on the nose is an enticing entrée into a juicy, well integrated ale.

tartness just a bit



Mild maltiness with mild bitterness. Balanced and very drinkable.

Hint of berry but not an overpowering fruit taste and pretty drinkable.

Brian 3.5

Sweet candy aroma. More sweet than tart. Fruity but not too much. Smooth and drinkable.

Derek 3.5 balanced. Very nice.

Entertaining, like drinking your breakfast cereal milk.

Greg 2.5 Berry blast upfront, then fades a bit. Lingering Brian


Derek 3

Vibrant berry flavor and surprisingly refreshing.

Mat 3.5 Definitely recommend for those that enjoy fruit beers.

A hint of hops and fairly crisp. A well balanced pale ale that’s enjoyable to drink. Fresh hoppy aroma. Light taste, crisp, citrusy, wellCrisp, balanced PA pale ale in a pounder can. What

Mat 3.5 else could you need?

Long Trail Double White

Contessa Pale Ale

Long Trail Double White is an unfiltered ale brewed

A nose of citrus hops and honey malt. In the mouth,

with hints of coriander and orange peel. The soft

it is very soft, with great body and structure, while

notes of citrus and spice are topped with a light,

the final hop is quite pronounced, gradual and

fluffy head that finishes clean and crisp. ABV: 8.0%

harmonious. This beer is complex, long, very

Bill Greg Brian


A roller coaster of flavor that keeps rolling over the tongue.

balanced, with a pleasant citrus finish. ABV: 8.0% Bill


Loving the earthy quality between rosemary and dried mint. Give it some salumi and enter bliss.


Mild bitterness with spices bleeding in tartness from citrus? Mild booziness.

Greg 4.5 Light body, nice hoppiness with citrus hints, bold yet


Strong smell of orange. A bit bitter and one of the stronger white beers I’ve had.


Tastes range from sweet to sour and back again. Complex and nice.

Derek 4

Derek 3.5

Mat 3.5 Depth and layers of flavor. Very interesting and quite different from original recipe.

very approachable.




Great hoppy fragrance. Solid IPA that I would not have guessed was coming from Italy. Delightful lemon aroma. Very smooth for an IPA, finished dry and slightly bitter. Beautiful hop aroma. Tastes like an American IPA. Nicely done Italy.


THE TASTING ROOM Maine Peeper Pale Ale

Southampton Burton IPA

American-style ale with an inviting hop aroma,

Burton IPA is Southampton’s tribute to the

brewed one barrel at a time. The beer is fermented

original British India Pale Ales. Replicating the

with a neutral yeast strain and allowed to dry out so

unique mineral-rich water for a true character.

it finishes crisp and clean. ABV: 8.0%

ABV: 6.5%



Beautifully rendered but could hit hyper-drive with a fresh mozzarella and tomato pie.

Greg 4.5 HOPS! Not over the top bitter, light body. Well built.



Bready hop nose broadcasts dull, aged beer but taste is revitalized on full earthy hop splendor.



Malty forward IPA. True to style English IPA. Lightly nutty finish.


A bit watery. Nothing really stands out here but still very drinkable.

Brian 4.5

Nice balance, right amount of hops and very drinkable. I could have a few of these.


Derek 4.5

Great aroma of fresh hops, citrus and pine, perfumey. Full of flavor.

Derek 3.5

Ideal example of the style. Clean, crisp and hoppy.

Mat 4.5 Excellent beer.



Taste of toasty grains, nutshells, leafy hops, some earth. Fairly smooth for the style. Solid. One of those beers you can just keep drinking. Worthy of the English name and an English pint.

Central City Red Betty IPA

Caldera IPA

An ale fashioned to survive the long voyage from

An American-style India Pale Ale brewed with

England to India during the British colonization.

plenty of body and an assertive hop profile.

Hops, hops, and more hops, this ale has an intense

ABV: 6.1%

aroma and a long lingering finish. ABV: 6.5% Bill


Drippingly hoppy on nose, blisteringly dry taste. One dimensional, but impressively so.



Big hop nose! Somewhat chewy; nice malt backbone

Greg 3.5 Bitter hop taste. Somewhat pale. Nice finish.

Brian 3.5

Nice aroma, hoppy with hints of barley. Pretty tasty. Well done Canada.


Derek 3.5

Crisp hop aroma, lemon and apple skin. Tasty, but lacks complexity.

Derek 2.5

A very solid IPA. Won’t blow you away with complexity,

Mat 3.5 but a fine canned offering.



Tea-like IPA for sipping on a scorching summer veranda.

Subtle floral nose but a bit watery. I would have liked the taste to match the aroma more. Solid malt base, leafy hops….kind of watery in the mouth feel. A little too light of a body that is almost watery. Would

Mat 3.5 be nicer in warmer weather.

Atwater Voodoo Vator Dopplebock

Flying Dog Wildeman Farmhouse IPA

This is a dopplebock high-gravity lager. This one is

Brewed for Bierproeflokaal In de Wildeman’s 25th

big, black and sweet. Its malty character is derived

Anniversary. This brand new brew is an unfiltered

from two caramel malts along with Munich malt to

American IPA hopped with Citra and fermented with

create the smoothest high-gravity beer this side of

Saison yeast. ABV: 7.5%

the pond. ABV: 9.5% Bill


Very well integrated and resolved for a 9+% brew. Hopped discretely, great effect on malt driven beer.



Mild plum fruit smell. Raison like maltiness. Sweet mouth feel, finishes warm.

Brian 3.5 Full bodied and manages to hide the ABV well and solid head retention.

Derek 4 Mat





Where’s the alcohol? Goes down too easy for sure. Full bodied with very complex flavors. Way too smooth for the 9.5% ABV.




Finely structured foam gives effervescent lift to complex beer that leaves its best attributes muddled.

Greg 3.5 Spicy indeed! Drinks like a saison, interesting!? Brian 2.5 Spice is the strongest taste and it’s hard to find the hops.

Derek 3

Hops are subdued by the spice and the alcohol which is usually hot for a lighter beer. Drinks like a saison with almost no IPA characteristics.

Mat 3.5 Not complaining though.

Scaldis Pêche Mel

AleSmith Grand Cru

½ Scaldis Amber and ½ Peach Lambic.

Belgian-style offering, fermented using yeast from a

ABV: 7.5%

Trappist monastery. With a sweet malty aroma and a satisfying hop balance. Belgian candi sugar gives a richer complexity of flavor. ABV: 10.5% Bill


Light sourness plays well against slight alcoholic heat. Roast game + chutney needed!

Greg 3.5 NICE! Peach sweetness throughout, not too sweet



Sweet, hot smell. Dried plums! Slight pucker sourness. Drinks hot from alcohol.

Brian 2.5 Strong peach nose with similar taste. If you like peach, go for it.



You can taste the ABV but it is still very enjoyable. Would like to try it aged.

Pure peach aroma and pure peach taste. Sweet candy with a slightly phenolic finish.

Derek 4



Jolly Rancher peach hit is undeniable on nose. though. Mild sourness.

Derek 3 Mat


It’s like adult peach juice. Gotta love peaches to enjoy this one.



Aroma of sugar and strong cider smells. Alcohol head on the tongue with brown sugar, dark fruit and mulled cider. Fantastic fruit flavors. Slightly boozy but works with the beer. Highly recommend.

St. Martin Triple

Bockor Cuvee des Jacobins Rouge

Three varieties of malt and three of hops create the

Cuvée des Jacobins is unblended old lambic, aged

robust character of this triple-strength 9% pale beer.

for 18 months or more. It has a robust character but

ABV: 9.0%

is beautiful and sophisticated with a full body and overtones of vanilla, dried cherry, stone fruit and



Grape & cherry pit nose. Smooth, well-rounded body and flavor with no evident heat.



Fruit and hay like mouth-feel. Smooth. Somewhat rough finish.

Brian 3.5 Flavorful, yet still mellow for a 9% triple. Dry and definite fruit flavors.

Derek 3

Taste is bready, with pear and a touch of berry. Fairly dry and a bit acidic.

Mat 3.5 Very fruity and surprisingly dry. Very solid beer.

cocoa. It is a complex, beautiful sour beer. ABV: 5.5% Bill


Quite a sensory ride on the tongue. Needs vanilla bean ice cream but nice on its own.

Greg 4.5 Tart sourness! So good. Well-built mouth feel. An acquired taste for some, I love it!

Brian 4.5 A very solid sour beer that I will definitely have again. Derek 4

Aroma of sweet cherry. Tart cherries in the taste, cherry sweetness mid palate, prickly acidic finish. Extremely tart up front. Mild sweetness in finish

Mat 4.5 really rounds out the beer. Fantastic.

The Final Picks After some long discussion and debate over the sixteen craft beers that were sampled, our panel is ready to reveal each of their favorite picks for June/July.

Bill’s Final Pick: Maine Peeper Pale Ale. Impressive in nose and juicy hop blast; hop integration into malt was deftly executed, making this ale impactful and sublime.

Greg’s Final Pick: Contessa IPA. The first European brewery with American characteristics! Love the hop profile. Bold, yet approachable.

Brian’s Final Pick: Maine Peeper Pale Ale. Great balance, just the right amount of hops and very drinkable. A great beer to enjoy on a summer day.

Derek’s Final Pick: Maine Peeper Pale Ale. Tremendous balance, exemplary of the style. Always a pleasure from this consistently solid brewery.

Mat’s Final Pick: Maine Peeper Pale Ale. Lots of great beers, but this is the one I want to keep filling my glass with. An ideal pale ale in my mind.


DIRECTORY Philadelphia Center City Bars & Restaurants

Alla Spina 1410 Mt. Vernon St BAR 1309 Sansom Street The Black Sheep 247 S. 17th Street Boilermaker 216 S 11th St Cavanaugh’s Rittenhouse 1823 Sansom Street

The Institute 549 N. 12th Street Jose Pistola’s 263 S. 15th Street Ladder 15 1528 Sansom Street Llama Tooth 1033 Spring Garden McGillin’s Old Ale House 1310 Drury Lane

Smokin’ Bettys 116 S. 11th Street Tangier 1801 Lombard St

The Foodery 324 S. 10th Street

Tavern 17 220 South 17th Street

Monde Market 100 S 21st Street

Tavern on Broad 200 South Broad Street Ten Stone 2063 South Street

McGlinchey’s 259 S 15th Street

TIME 1315 Sansom Street

Misconduct Tavern 1511 Locust Street

Trestle Inn 339 N 11th St Philadelphia, PA 19107

Coffee Bar 1701 Locust Street

Molly Malloy’s Reading Terminal Market 1136 Arch St

Tria 123 S. 18th Street 1137 Spruce Street

Cooperage 123 South 7th St

Monk’s Café 264 S. 16th Street

Valanni 1229 Spruce Street

Dandelion 124 S 18th St

Moriarty’s Pub 1116 Walnut Street

Varalli 231 S. Broad Street

Devil’s Alley 1907 Chestnut Street

Perch Pub 1345 Locust Street

Varga Bar 941 Spruce Street

Doobies 2201 Lombard Street

Prohibition Taproom 501 N. 13th Street

Westbury Bar 261 S. 13th Street

Cherry Street Tavern 129 N. 22nd Street Chris’ Jazz Café 1421 Sansom Street

The Farmers Cabinet 1113 Walnut St Fergie’s Pub 1214 Sansom Street Finn McCools 118 S. 12th Street Good Dog 224 S. 15th Street Grace Tavern 2229 Grays Ferry Ave


Pub and Kitchen 1946 Lombard St Resurrection Ale House 2425 Grays Ferry Ave. Sansom Street Oyster House 1516 Sansom Street Slate 102 S 21st Street Smiths 39 S. 19th Street



Woodys 202 S 13th St Brewpubs

Nodding Head Brewery and Restaurant 1516 Sansom Street Retail Beer

Colney Delicatessen: 2047 Chestnut St Food & Friends 1933 Spruce Street

Latimer Deli 255 South 15th Street

Homebrew Supplies

Home Sweet Homebrew 2008 Sansom St. Fairmount Bars & Restaurants

The Belgian Café 2047 Green Street The Bishop’s Collar 2349 Fairmount Ave. thebishopscollar.ypguides. net Bridgid’s 726 N. 24th Street Jack’s Firehouse 2130 Fairmount Ave Kite And Key 1836 Callowhill Street London Grill 2301 Fairmount Ave. McCrossens Tavern 529 N 20th St North Star Bar 2639 Poplar Street

Dawson Street Pub 100 Dawson Street Falls Taproom 3749 Midvale Ave

The Grey Lodge Pub 6235 Frankford Ave.

Flat Rock Saloon 4301 Main Street

Hop Angel Brauhaus 7890 Oxford Ave hopangelbrauhaus.

Franklin’s 3521 Bowman St

Lucky Dog 417 Germantown Ave

Jake’s and Cooper’s Wine Bar 4365 Main Street

McMenamin’s Tavern 7170 Germantown Ave.

Kildare’s 4417 Main Street Lucky’s Last Chance 4421 Main St Manayunk Tavern 4247 Main St Old Eagle Tavern 177 Markle Street T. Hogan’s Pub 5109-11 Rochelle Ave.

Mermaid Inn 7673 Germantown Ave Trolley Car Dinner 7619 Germantown Ave. Brewpubs

Earth Bread + Brewery 7136 Germantown Ave. Iron Hill Brewery 8400 Germantown Ave Retail Beer

The Beer Outlet 77 Franklin Mills Blvd.

The Ugly Moose 443 Shurs Ln

Brewers Outlet 7401 Germantown Ave

Union Jack’s 4801 Umbria Street

Craft Beer Outlet 9910 Frankford Ave.


Manayunk Brewery and Restaurant 4120 Main Street

The Six Pack Store 7015 Roosevelt Boulevard Homebrew Supplies

Rembrandt’s 741 N. 23rd Street St. Stephen’s Green 1701 Green Street

Retail Beer

Doc’s World Of Beer 701 E. Cathedral Road World Wide Beverage Co 508 Green Lane North/Northeast Bars & Restaurants

Malt House Limited 7101 Emlen St. Philadelphia, PA Northern Liberties/ Fishtown Bars & Restaurants

Old Philly Ale House 565 N 20th St

Campbell’s Place 8337 Germantown Ave.

700 700 N. 2nd Street


Daly’s Irish Pub 4201 Comly Street

The Abbaye 637 N. 3rd Street

The Draught Horse 1431 Cecil B. Moore Ave.

Atlantis: The Lost Bar 2442 Frankford Ave.

Retail Beer

Bars & Restaurants

Couch Tomato Cafe 102 Rector St

Barcade 1114 Frankford Ave.

Standard Tap 901 N. 2nd Street Breweries

Plough and The Stars 123 Chestnut Street

Bar Ferdinand 1030 N. 2nd Street

Philadelphia Brewing Co. 2439 Amber Street

Q BBQ & Tequila 207 Chestnut St

Blind Pig 702 N 2nd St

Yards Brewing Co. 901 N. Delaware Avenue

Race Street Café 208 Race Street

Cantina Dos Segundos 931 N 2nd Street Port Richmond Pourhouse 2253 E Clearfield St portrichmondpourhouse. com Druid’s Keep 149 Brown Street East Girard Gastropub 200 East Girard Ave Philadelphia, PA El Camino Real 1040 N 2nd Street Gunners Run 1001 N 2nd St Interstate Draft House 1235 E Palmer St Johnny Brenda’s 1201 Frankford Ave. Kraftwork 541 E. Girard Ave. Memphis Taproom 2331 E. Cumberland St. Murphs Bar 202 E Girard Ave North Bowl 909 N 2nd Street North Third 801 N. 3rd Street Silk City 435 Spring Garden Street

Retail Beer

The Foodery 837 N. 2nd Street Global Beer Distribution 1150 N. American Street Homebrew Supplies

Barry’s Homebrew Outlet 1447 N. American Street Old City Bars & Restaurants

Revolution House 200 Market St Sassafras Café 48 S. 2nd Street Sugar Mom’s 225 Church Street Brewpubs

Triumph Brewing Co 117-121 Chestnut Street

Bierstube 206 Market St

Queens Village/ Bella Vista

Brownie’s Irish Pub 46 S. 2nd Street

12 Steps Down 831 Christian St.

City Tavern 138 S. 2nd Street

Brauhaus Schmitz 718 South St.

Eulogy Belgian Tavern 136 Chestnut Street

Bridget Foy’s 200 South Street

The Irish Pol 45 S. 3rd Street

The Dive 947 E. Passyunk Ave

The Khyber Pass Pub 56 S. Second Street

For Pete’s Sake 900 S. Front Street

Mac’s Tavern 226 Market Street

The Headhouse 122 Lombard Street

National Mechanics 22 S. 3rd Street

Jon’s Bar & Grille 300 South St

Philadelphia Bar and Restaurant 120 Market St philadelphiabarand

Kennett 848 S 2nd St Philadelphia, PA 19147

Bars & Restaurants

Saturday June 9th 2012

At the Starlight Ballroom 430 N. 9th St. Philadelphia, PA 19123

1PM & 5PM Sessions Sample 100+ craft beers

Ribs, pulled pork, chicken and more

During Philadelphia Beer Week

$35 91

DIRECTORY Manny Brown’s 512 South Street New Wave Café 784 S 3rd Street O’Neals Pub 611 S. 3rd Street Percy Street Barbecue 600 S. 9th St Royal Tavern 937 East Passyunk Ave. Southwark 701 S. 4th Street Tapestry 700 S. 5th St Tattooed Mom 530 South Street The Wishing Well 767 S. 9th Street Retail Beer

Bella Vista Beer Distributors 738 S. 11th Street

Lucky 13 Pub 1820 S 13th Street Pub On Passyunk East (POPE) 1501 E. Passyunk Ave. South Philadelphia Tap Room 1509 Mifflin Street southphiladelphiatap The Ugly American 1100 S. Front Street Victory Beer Hall 1100 Pattison Ave Watkins Drinkery 1712 S 10th St

Beer Heaven 1100 S Columbus Blvd Bell’s Beverage 2809 S. Front Street Brew 1900 S. 15th Street The Bottle Shop 1837 E Passyunk Ave Society Hill Beverage 129 Washington Ave University City/West

South Philly

Tria Wine Room 3131 Walnut St

2nd St Brewhouse 1700 S 2nd St American Sardine Bar 1801 Federal St Birra 1700 E Passyunk Ave Cantina Los Cabalitos 1651 E Passyunk Ave Devil’s Den 1148 S. 11th Street



Dock Street Brewing Company 701 S. 50th Street Retail Beer

Bottle Shop at Local 44 4333 Spruce Street

Suburbs Bucks Co Bars & Restaurants

Bailey’s Bar & Grille 6922 Bristol Emilie Rd Levittown, PA 19057

Becker’s Corner 110 Old Bethlehem Rd Quakertown, PA 18951

Retail Beer

Hawthornes 738 S. 11th St

Bars & Restaurants

World Cafe Live 3025 Walnut Street

Bars & Restaurants

The Blockley 38th & Ludlow Streets City Tap House 3925 Walnut Street Fiume 229 S 45th St Local 44 4333 Spruce Street Mad Mex 3401 Walnut Street



Blue Dog Tavern 4275 Country Line Road Chalfont, PA 18914 Bobby Simone’s 52 East State Street Doylestown, PA 18901 Brady’s 4700 Street Road Trevose, PA 19053 The Buck Hotel 1200 Buck Road Feasterville, PA 19053 Buttonwood Grill Rd 202 & Street Rd in Peddler’s Village Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912 Chambers Restaurant 19 N. Main St Doylestown, PA 18901 Green Parrot Restaurant Pub & Patio 240 N Sycamore St, Newtown, PA 18940 greenparrotrestaurant. com

Honey 42 Shewell Ave. Doylestown, PA 18901

Tony’s Place Bar & Grill 1297 Greeley Ave Ivyland, PA 18974

Stephanie’s Take-Out 29 S. Main Street Doylestown, PA 18901

Hulmeville Inn 4 Trenton Road Hulmeville, PA 19047

Uno Chicago Grill 198 N. Buckstown Road Langhorne, PA 19047

Richboro Beer & Soda 1041 2nd Street Pike Richboro, PA 18954

Isaac Newton’s 18 S. State Street Newtown, PA 18940 Jamison Pour House 2160 York Road Jamison, PA 18929 Maggio’s Restaurant 400 2nd Street Pike Southampton, PA 18966 Manny Brown’s 25 Doublewoods Road Langhorne, PA 19047 Maxwell’s on Main Bar & Restaurant 37 North Main St. Doylestown, PA 18901 momsmaxwellsonmain. com

801 Neshaminy Mall Bensalem, PA 19020 1661 Easton Road Warrington, PA Breweries

Free Will Brewing Co 410 E Walnut St Ste 10 Perkasie, PA 18944 Neshaminy Creek Brewing 909 Ray Ave Croydon, PA 19021 neshaminycreekbrewing. com Brewpubs

Triumph Brewing Co 400 Union Square New Hope, PA 18938 Retail Beer

Mesquito Grille 128 W. State Street Doylestown, PA 18901 mesquitogrilledoylestown. com/

B&B Beverage 3670 Sawmill Road Doylestown, PA 18902

Newportville Inn 4120 Lower Road Newportville, PA 19056

6922 Bristol Emilie Rd Levittown, PA 19057

Puck 14 E. Court Street Doylestown, PA 18901 Spinnerstown Hotel 2195 Spinnerstown Road Spinnerstown, PA 18968 Springtown Inn 3258 Rt 212 Springtown, PA 18081 TJ Smiths 1585 Easton Rd Warrington, PA 18976

Bailey’s Bar & Grille

The Beer Store 488 2nd Street Pk. Southampton, PA 18966 thebeerstorebuckscounty. com/

Bensalem Beer & Soda 1919 Street Road Bensalem, PA 19020 Bound Beverage 2544 Bristol Pike Bensalem, PA 19020 Candlewyck Bar & Grill 2551 Durham Rd Buckingham, PA 18912

Trenton Road Take Out 1024 Trenton Road Levittown, PA 19054 Trevose Beer & Soda 550 Andrews Rd Langhorne, PA 19053 Homebrew Supplies

Wine, Barley & Hops Homebrew Supply 248 Bustleton Pike Feasterville, PA 19053 Chester Co Bars & Restaurants

The Drafting Room 635 N. Pottstown Pike Exton, PA 19341 Epicurean Restaurant 902 Village At Eland Phoenixville, PA 19460 Flying Pig Saloon 121 E. King Street Malvern, PA 19149 Half Moon Restaurant & Saloon 108 W. State Street Kennett Square, PA 19348 High Street Cafe 322 S. High Street West Chester,PA 19382 Pickering Creek Inn 37 Bridge Street Phoenixville, PA 19460 Rams Head 40 E. Market Street West Chester, PA 19382 River Stone Cafe 143 W Lincoln Hwy Exton, PA 19341

The Relentless Pursuit of the Greatest Beer Bella Vista Beer Distributors Inc. 755 South 11th Street, Philadelphia, PA 19147 215-627-6465 office • 215-627-2284 fax From The Finest Brewerys To Your Favorite Local Bar 93

DIRECTORY Ron’s Original Bar & Grille 74 E. Uwchlan Ave. Exton, PA 19341 Side Bar 10 East Gay St West Chester, PA 19380 Station Taproom 207 West Lancaster Ave. Downingtown, PA 19335 TJ’s Everday 35 Paoli Plaza Paoli, PA 19301 The Whip Tavern 1383 Chatham Rd Coatesville, PA 19320 Winners Circle 143 W. Lincoln Hwy Exton, PA 19341

Homebrew Supplies


Artisan Homebrew 128 East Lancaster Ave Downingtown, PA 19335

Iron Hill Brewery & Restaurant 30 E. State Street Media, PA 19063

The Wine & Beer Barrel 101 Ridge Road Chadds Ford, PA 19317 Delaware Co Bars & Restaurants

2312 Garrett Bar 2312 Garrett Rd. Drexel Hill, PA 19026 Azie 217 W. State Street Media, PA 19063 Brother’s 157 Garrett Ave Rosemont, PA 19010 Flip & Bailey’s 900 Conestoga Rd Rosemont, PA 19010


Iron Hill Brewery & Restaurant 130-138 Bridge Street Phoenixville, PA 19460

Frontier Saloon 336 Kedron Ave. Folsom, PA 19033

3 W. Gay Street West Chester, PA 19380 McKenzie Brew House 324 West Swedesford Rd Berwyn, PA 19312

JD McGillicuddy’s 118 N. Wayne Ave. Wayne, PA 19087

451 Wilmington-West Chester Pike Chadds Ford, PA 19342 Sly Fox Brewing Company 520 Kimberton Road Phoenixville, PA 19460 Victory Brewing Company 420 Acorn Lane Downingtown, PA 19335 Retail Beer

Exton Beverage Center 310 E. Lincoln Highway Exton, PA 19341 Waywood Beverage Co. 624 Millers Hill Kennett Square, PA 19348 94

690 Burmont Rd Drexel Hill, PA 19026 Oakmont National Pub 31 E. Eagle Road Havertown, PA 19083

Retail Beer

Back Alley Beverage 2214 State Rd. Drexel Hill, PA 19026 Beer Yard, Inc. 218 E. Lancaster Ave. Wayne, PA 19087 Civera’s 2214 State Road Drexel Hill, PA 19026 Landis Deli 118 W Lancaster Ave Wayne, PA 19087 http://www.cookplex. com/landis/ Pappou’s Pizza Pub 415 Baltimore Pike Morton, PA 19070 Pinocchio’s Beer Garden 131 E. Baltimore Pike Media, PA 19063 Township Line Beer & Cigars 5315 Township Line Road Drexel Hill, PA 19026 townshiplinebeerand Swarthmore Beverage 719 South Chester Rd, Swarthmore, PA 19081 Homebrew Supplies

Broad Axe Tavern 901 W. Butler Pike Ambler, PA 19002

Little Ortino’s Restaurant 800 North Main Street Schwenksville, PA 19473

Uno’s Chicago Grill 1100 Bethlehem Pike North Wales,PA 19454

Cantina Feliz 424 S Bethlehem Pike Fort Washington, PA 19034

Lucky Dog Saloon And Grille 417 Germantown Pike Lafayette Hill, PA 19106

Village Tavern 511 Stump Road North Wales,PA 19454

Capone’s Restaurant 224 W. Germantown Pike Norristown, PA 19401

Lucky Lab 312 N. Lewis Rd Royersford, PA 19468

Chadwicks 2750 Egypt Rd Audobon, PA 19403

Mad Mex 2862 W. Moreland Rd Willow Grove, PA 19090

Chap’s Taproom 2509 W. Main St. Jeffersonville, PA 19403

McCloskey Restaurant 17 Cricket Ave Ardmore, PA 19003

Craft Ale House 708 W. Ridge Pike Limerick, PA 19468

McShea’s 30 E Lancaster Ave, Ardmore, PA 19003

East End Alehouse Salford Square 712 Main Street Harleysville, PA 19438 alehouse.htm Fingers Wings And Other Things 107 W. Ridge Pike Conshohocken, PA 19428 Firewaters 1110 Baltimore Pike Concord, PA 19342

Pinocchio’s 131 E. Baltimore Pike Media, PA 19063

Brew Your Own Beer & Winemaking Too! 2026 Darby Road Havertown, PA 19083

Flanigan’s Boathouse 113 Fayette Street Conshohocken, PA 19428

Quotations 37 E. State Street Media, PA 19063

Montgomery Co

French Quarter Bistro 215 Main St Royersford, PA

Teresa’s Next Door 126 N. Wayne Ave. Wayne, PA 19087 UNO’s Chicago Grill 3190 West Chester Pike Newtown Square, PA



Bars & Restaurants

Baggatawny Tavern 31 N Front St Conshohocken, PA 19428 Blue Dog Pub 850 South Valley Forge Rd Lansdale, PA 19446

Gullifty’s 1149 Lancaster Ave. Rosemont, PA 19010 Iron Abbey Gastro Pub 680 N. Easton Road Horsham, PA 19044

242 Haverford Avenue Narberth PA 19072 Oreland Inn 101 Lorraine Avenue Oreland, PA 19075 Ortino’s Northside 1355 Gravel Pike Zieglerville, PA 19492 Otto’s Brauhaus 233 Easton Road Horsham, Pa 19044 PJ Whelihan’s 799 Dekalb Pike Blue Bell, PA 19422 Side Door Pub 3335 County Line Road Chalfont, PA 18914 Tonelli’s 278 Easton Rd Horsham, PA 19044 Union Jack’s 2750 Limekiln Pike Glenside, PA 19038

The Wet Whistle 300 Meetinghouse Road Jenkintown, PA 19046 Whitpain Tavern 1529 Dekalb St Blue Bell, PA 19422 Brewpubs

Appalachin Brewing Co 50 W 3rd Ave Collegeville, PA 19426 Iron Hill Brewery & Restaurant 1460 Bethlehem Pike North Wales, PA 19454 Forest & Main Brewing Company 61 N Main St Ambler, PA 19002 McKenzie Brew House 240 Lancaster Ave. Malvern, PA 19355 Rock Bottom Brewery 1001 King of Prussia Plaza King of Prussia, PA 19406 Tired Hands 16 Ardmore Ave Ardmore, PA 19003 Breweries

Prism Brewery 810 Dickerson Rd North Wales, PA 19454 Round Guys Brewing Co 324 W Main St Lansdale, PA 19446 Sly Fox Brewing Co 312 N Lewis Rd Royersford, PA 19468

Join us for a

Belgian Beer and Cheese Sampling

Berks County:

BEER MART Reading, 19611 Saturday, June 23rd 3pm-5pm

on the dates and times listed:

WEST LAWN BEVERAGE CO. West Lawn, 19609 Saturday, June 23rd 12:30pm-2:30pm

Delaware County: WAYNE BEVERAGE CO. Wayne, 19087 610-688-7575 Friday, June 15th 5pm-7pm

Bucks County:

Montgomery County:

BENSALEM BEER AND SODA Bensalem, 19020 Saturday, June 16th 12:30pm-2:30pm

BEER ETC. Hatfield, 19440 Saturday, June 9th 3pm-5pm

RUGERS Levittown, 19056 215-946-2940 Saturday, June 16th 3pm-5pm

BIG TOP Roslyn, 19001 Friday, June 15th 5pm-7pm

SUPER VALUE Warminster, 18974 Friday, June 22nd 5pm-7pm

HARLEYSVILLE BEV INC. Harleysville, 19438 215-256-9699 Saturday, June 9th 12:30pm-2:30pm

Visit these locations anytime for a great selection of Belgian Beers!

TNK BEVERAGE OUTLET Springhouse, 19438 215-646-2378 Friday, June 8th 5pm-7pm


Cheers 152 Years!

30 Beers on Draft Kitchen Open Late Night Most Reasonable Prices in Town

Philly’s ONLY Authentic Ale HouseWhere Every Week is “Beer Week!”

30 Beers on Tap, 70+ in Bottles

Including 8 Rotating Taps + Seasonal Taps Phillies Promo $2.50 Yards Drafts and $3.00 Brooklyn Bottles Plus $1.50 Hot Dogs Drafts during games

Open Mic Night Thursdays 8pm-Midnight $3.50 Beer SpecialsEnjoy All Different Styles of Music

Happy Hour Monday - Friday 5-7pm 1/2 Price Apps and $1 off Domestic Drafts and House Wines

Ask About Brady’s FREE Beer Club Card to Earn Prizes!

Friday Night Live Entertainment

Craft Beer Specials through Philly Beer Week See our website for details

4700 Street Road • Trevose, PA 19053 215-364-2000 For Upcoming Events, Beer Promos and Specials, Please Visit our Website






Beer World 1409 Easton Ave Roslyn, PA 19001 The Beer Shoppe 44 Greenfield Avenue Ardmore, PA 19003 Capone’s Restaurant (takeout) 224 W. Germantown Pike Norristown, PA 19401 599 Main St Bethlehem, PA 18018 Weak Knee Home Brewing Supplies North End Shopping Ctr Pottstown, PA 19464 Domestic & Imported Beverages 485 Baltimore Pike Glen Mills, PA 19342 Epps Beverages 80 W. Ridge Pike Limerick, PA 19468 Flourtown Beverage 1114 Bethlehem Pike Flourtown, PA 19031 Frosty Caps 1745-47 Old York Road Abington, PA 19001 Hatboro Beverage 201 Jacksonville Road Hatboro, PA 19040 Michaels Deli 200 West Dekalb Pike King of Prussia, PA 19406 Home Brew Supplies

Keystone Homebrew Supply 435 Doylestown Rd. (Rt. 202) Montgomeryville, PA 18936 599 Main St Bethlehem, PA 18018 Weak Knee Home Brewing Supplies North End Shopping Ctr Pottstown, PA 19464

New Jersey Bars & Restaurants Blue Monkey Tavern 2 South Centre St. Merchantville, NJ 08109 Dublin Square 167 Route 130 Bordentown, NJ 08505 The Farnsworth House 135 Farnsworth Ave Bordentown, NJ 08505 The Firkin Tavern 1400 Parkway Ave. Ewing, NJ 08628 Geraghty’s Pub 148 W. Broad Street Burlington, NJ 08016 High Street Grill 64 High Street Mount Holly, NJ 09199 Jug Handle Inn 2398 Route 73 Cinnaminson, NJ 08077 Keg & Kitchen 90 Haddon Avenue Westmont, NJ 08108 Madison Pub 33 Lafayette Street Riverside, NJ 08075 Mexican Food Factory 601 W Route 70 Marlton, NJ 08053 Ott’s 656 Stokes Road Medford, NJ 08055 Pour House 124 Haddon Avenue Haddon Twp, NJ 08108 Taproom & Grill 427 W. Crystal Lake Ave Haddonfield, NJ 08033 UNO’s Chicago Grill 225 Sloan Avenue Hamilton, NJ

1162 Hurffville Road Deptford, NJ 2803 S. Rt. 73 Maple Shade NJ Brewpubs Iron Hill Brewery & Restaurant 124 E. Kings Highway Maple Shade, NJ 08052

Joe Canal’s 1075 Mantua Pike West Deptford, NJ 08096 3375 US Rt. 1 Lawrence Twp, NJ 08648 305 N. Rt.73 Marlton, NJ 08053 Monster Beverage 1299 N. Delsea Drive Glassboro, NJ 08028

Triumph Brewing Co 138 Nassau Street Princeton, NJ 08542

Red White and Brew 33 High Street Mount Holly, NJ 08060

Breweries Flying Fish Brewing Company 1940 Olney Avenue Cherry Hill, NJ 08003

Total Wine and More 2100 Route 38 Cherry Hill, NJ 08002 Walker’s Liquor Store 86 Bridge Street Lambertville, NJ 08530

River Horse Brewing Co. 80 Lambert Lane Lambertville, NJ 08530

Wine Works 319 Route 70 W Marlton, NJ 08053

Retail Beer Canal’s Discount Liquors 10 W. Rt. 70 Marlton, NJ 08650

Wonderful World of Wine 8 South Union Street Lambertville, NJ 08530

210 N Black Horse Pike Mt Ephraim, NJ 08059

Home Brew Supplies BYOB 162 Haddon Avenue Westmont, NJ 08108

1500 Route 38 Hainesport, NJ 08060 5360 Route 38 Pennsauken, NJ 08109 2004 Mount Holly Road Burlington, NJ 08016 Route 73 and Harker Ave Berlin, NJ 08009 Hopewell BuyRite 222 Rt. 31 S. Pennington, NJ 08534 Hops And Grapes 810 N. Delsea Drive Glassboro, NJ 08028 J & D’s Discount Liquor 430 N. Broad St Woodbury, NJ 08096

Keg and Barrel Home Brew Supply 41 Clementon Road Berlin, NJ 08009 Princeton Homebrew 208 Sanhican Drive Trenton, NJ 08618

Delaware Bars & Restaurants 1984 2511 W 4th St Wilmington, DE 19805 BBC Tavern and Grill 4019 Kennett Pike Greenville, DE 19807 Chelsea Tavern 821 N Market St Wilmington, DE 19801

Deer Park Tavern 108 W Main St Newark, DE 19711 Domaine Hudson 1314 N. Washington St Wilmington, DE 19801 Ernest & Scott 902 N Market St Wilmington, DE 19810 Homegrown Cafe 126 E Main St Newark, DE 19711 McGlynn’s Pub 8 Polly Drummond Shopping Center Newark, DE 19711 108 Peoples Plaza Newark, DE 19702 Nomad 905 N Orange St Wilmington, DE 19801 Two Stones Pub 2-3 Chesmar Plaza Newark, DE 19713 Ulysses 1716 Marsh Rd Wilmington, DE 19810 Washington Street Ale House 1206 Washington Street Wilmington, DE 19801 World Cafe LIve at the Queen 500 N Market St Wilmington, DE 19801

Brewpubs Iron Hill Brewery & Restaurant 710 S. Madison Street Wilmington, DE 19801 147 E Main St Newark, DE 19711 Stewarts Brewing Co 219 Governors Place Bear, DE 19701 stewartsbrewingcompany. com Breweries Twin Lakes Brewing Co 4210 Kennett Pike Greenville, DE 19807 Retail Beer Avenue Wine & Spirits 2000 Delaware Ave Lowr Wilmington, DE 19806 Frank’s Union Wine Mart 1206 North Union Street Wilmington DE 19806 Greenville Wine & Spirits 4025 Kennett Pike Greenville, DE 19807 Kreston’s Wine & Spirits 904 Concord Ave Wilmington, DE 19802 Total Wine and More 691 Naamans Road Claymont, DE 19703 1325 McKennans Church Rd Wilmington, DE 19808 Veritas Wine & Spirit 321 Justison St Wilmington, DE 19801 Home Brew Supplies How Do You Brew? 203 Louviers Drive Newark, DE 19711

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



Beer Events

For more events, visit

June Friday June 1st- Sunday, June 10th Philly Beer Week 2012 Visit for info Friday, June 1st Philly Beer Week Opening Tap Independence Visitors Center 6th & Market St., Philadelphia, PA 19106 Saturday, June 2nd International Great Beer Expo Marine Parade Grounds-Philadelphia Navy Yard 5100 S. Broad St., Philadelphia, PA 19112 Sunday, June 3rd Willow Grove’s 1st Annual Craft Beer Fest The Plaza at Willow Grove Park 2500 Moreland Rd., Willow Grove, PA 19090 Mat Falco Shearing Day Misconduct Tavern 1511 Locust St., Philadelphia, PA 19102 Wednesday, June 6th Hopfest Jamison Pour House 2160 Old York Rd., Jamison, PA 18929 Saturday, June 9th Brews, Blues & BBQ Starlight Ballroom 430 N. 9th St., Philadelphia, PA 19123 Sunday, June 10th Battle of the Homebrew Shops Finals Perch Pub 1345 Locust St., Philadelphia, PA 19107 Saturday, June 16th Yardley Beer Fest Under a Tent 17 S. Delaware Ave, Yardley, PA 19067 Tuesday, June 19th Brasserie Cantillon with Jean Van Roy Monk’s Café 264 South 16th St., Philadelphia, PA 19102 Friday, June 22nd Grateful for Crafts with Brooklyn Brewing Joe Pistola’s 263 S. 15th Street, Philadelphia, PA 19102 98



Saturday, June 23rd Lansdale Beer Tasting Festival Near the Madison Street Parking Lot W. 2nd Street & S. Wood Street, Lansdale, PA 19446 16th Annual Garden State Craft Brewers Guild Beer Fest Battleship New Jersey 62 Battleship Place, Camden, NJ 08103 Beast of a Feast Elmwood Park Zoo 1661 Harding Boulevard, Norristown, PA 19401

July Friday, July 6th X-Mas in July The Grey Lodge Pub 6235 Frankford Ave., Philadelphia, PA 19135 Saturday, July 7th 5th Annual BBQ at the Ballpark Jetro Lot Across from Citizens Bank Park 700 Pattison Ave, Philadelphia, PA 19148 Tuesday, July 10th Local Beer/Local Food Dinner Monk’s Café 264 South 16th Street, Philadelphia, PA 19102

Friday, July 13th Friday the Firkinteenth Grey Lodge Public House 6235 Frankford Ave, NE Philadelphia, 19135 Saturday, July 14th- 21st Wilmington Beer Week Various Locations, Wilmington, DE Saturday, July 14th Royal Stumble 13 Nodding Head Brewery 1516 Sansom Street Philadelphia, PA 19102 Wednesday, July 18th Christmas is July Beer Dinner Iron Abbey 680 Easton Rd., Horsham, PA 19044 Saturday, July 21st Weyerbacher Craft Beer Tasting Mari’s Six-Pac ‘N’ More 835 Hiesters Lane, Reading, PA 19605 Summer Ale Festival Philadelphia Zoo 3400 West Girard Ave, Philadelphia, PA 19104 Saturday, July 28th Indian Valley Brews for Books Fest Indian Valley Public Library 101 E. Church Rd., Telford, PA 18969

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Matt Satten Philadelphia Sales 734-717-8792

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Bells Aver Flyin y g Do g

Shangy's...Wholesalers & Retailers for the most sought after specialty beers since 1980. Call today and let's talk beer. Really good beer. Beer that your customers want. 40 East Main St. Emmaus, PA 18049 Tel: 610-967-1701...visit our showroom!





Philly Beer Scene June-July 2012  

June/July 2012 - 3rd Annual Best of the Philly Beer Scene, Canned Beers, and New to the Scene -- Our largest issue yet at 100 pages