philly beer scene june-july 2012

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ISSUE 19 | JUNE/JULY 2012 | WWW.PHILLYBEERSCENE.COM

Other Beer Weeks l Living Gluten Free l Urbain CouttreauFREE! TAKE ONE

+An Uncanny DifferenceA DEEPER LOOK

INTO THE CANNED BEER MOVEMENT

A Change in Scenery

THE NEW BREWERIES

OF 2012

BREWMASTER OF THE YEAR

CHRIS WILSON and the 2012 Best of Winners

PHILLYBEERSCENE.COM JUNE/JULY20122


great foodgreat beer 20 drafts

outside diningest.1978Take Out 6 Packs & Growlers

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

June 2nd: Dogfish Head & Dollar Dogs.

Featuring 13 rare Dogfish Brews on draft.

All Day

June 7th: So You Still Dont Think Were

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

Best Beer Selection on South Street

5great foodgreat beer 20 drafts

outside diningest.1978Take Out 6 Packs & Growlers

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

June 2nd: Dogfish Head & Dollar Dogs.

Featuring 13 rare Dogfish Brews on draft.

All Day

June 7th: So You Still Dont Think Were

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

Best Beer Selection on South Street


J u n e 9 , 2 0 1 2

MANAYUNKMANAYUNKSummer ClassicSummer Classic

C r a f t B e e r a n d F o o d F e s t i v a lwww.ManayunkSummerClassic.com

BELVEDERE RESTAURANT GROUP

proceeds benefit

enjoy food from restaurants of manayunk

paired with craft beer from around the world

Tapestry5th and Bainbridge

June 2nd & 3rd12:00PM - 9:00PM

TapestryBeer. Booze . Bites .

24 Rotating Taps175 Bottle SelectionClassic Cocktails

Open Daily for LunchKitchen Open Until 1:30AM

700 S. 5th StreetPhiladelphia, PA 19147

www.tapestryphilly.com

agiatoENOTECA BIRROTECA

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4359 MAIN STREET

PHILADELPHIA, PA 19127

www.agiatophila.com

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www.cervisiaphilly.com

72 ROTATING TAPS

CRAFT BOTTLE SHOP

- COMING SOON -

MA I N S T R E E TA R K E T

4345 MAIN STREETPHILADELPHIA, PA 19127

www.MainStreetMarketManayunk.com

BEST NEWGROCERY

STORE

ADVANCE TICKETS ONLY

Available Online or at

participating restaurants

General Admission: $50

VIP Admission: $75

Designated Drivers: $30

A STREET FESTIVAL FEATURINGover 40 saison style beers,music and entertainment

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756

FEATURES

562012 BEST OF THE PHILLY BEER SCENERolling out the red carpet for the

Scenes 3rd Annual Best of Awards.

64NEW TO THE SCENEMeet the newest brewery additions

to the Philly craft beer scene in 2012.

74THE CANNED REVOLUTIONA look at how cans have helped craft

beer reach new levels.

7464

CONTENTS JUNE/JULY 2012

56

ON THE COVER

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).

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ISSUE 19 | JUNE/JULY 2012 | WWW.PHILLYBEERSCENE.COM

Other Beer Weeks l Living Gluten Free l Urbain CouttreauFREE! TAKE ONE

+An Uncanny DifferenceA DEEPER LOOK

INTO THE CANNED BEER MOVEMENT

A Change in Scenery

THE NEW BREWERIES

OF 2012

BREWMASTER OF THE YEAR

CHRIS WILSON and the 2012 Best of Winners


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16

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28

30

32

34

35

36

38

40

SECTIONS

ON THE SCENEBeer events in Phillys beer scene.

THE VARIETY PACKMat Falco, Joe Gunn, andrew loder

& Brittanie Sterner

WOMAN ON THE SCENEBelgians of SummerBy carolyn SMaGalSki

FUN WITH BEERBeer Can Lanterns

HOMEBREWERS CORNERBrew With Your Food

HOP CULTURECharles E. ZimmermannBy JoSeph Bair

COOKING WITH BEERGreat Lakes Duck By cheF roBert leGGet

TUNES & BREWSDani MariBy G.w. Miller iii

TAPPING INTO TECHNOLOGY Beer Week AppBy Zeke diaZ

DISCOVERING CRAFT BEERFirst Craft Beer MemoriesBy JeFF dodd

BREWMASTERSUrbain Coutteau of Struise Brewery

BEER TRAVELSan Diego, CABy neil harner

NOT BEERThe Bent SpoonBy patrick ridinGS

LE FROMAGELinden Dale Farm & TregsBy ryan hudak

FROM THE CELLAR06 & 12 120 Minute IPABy phillip pittore iii

BEER LAWSmall Brewery Growth By Senator chuck Mcilhinney

ALTERNA-BEERDrinking Gluten FreeBy dave Martorana

ULTIMATE PAIRINGSScrapple, Wine & BeerBy keith wallace

HISTORY150 Years of ChimayBy Mat Falco

BAR & RESTAURANT REVIEWSUnique beer destinations for a pint and a meal in and out of the city. By terry Brophy & Mat Falco

THE TASTING ROOM16 beers reviewed by our panel with special guests: Bill Covaleski & Greg Ramirez.

DIRECTORYFind craft beer near you!

BEER EVENTSLocal happenings in the Philly beer scene.

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CONTENTS JUNE/JULY 2012

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Melissa Cherepanya

Alicia Eichelman

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 DunlapArtistic Imagery, Inc., & Shannon Reed

Amanda Mitchell

Sarah Coale & Nick Less

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 philadelphiazoo.org 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.

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 www.phillybeerscene.com

ART DIRECTOR

EXECUTIVE EDITOR

DIRECTOR OF PHOTOGRAPHY

CONTRIBUTING EDITORS

PUBLISHERMat Falco

CONTRIBUTING ARTIST

CONTRIBUTING PHOTOGRAPHERS

WEB DESIGNER

GRAPHIC DESIGNERS

Whats YourFavorite Canned Beer?

Sly Fox Pils if we are

thinking local.

Gotta represent my hometown of

Lancaster!

Thats tough....canned? Youngs

Double Chocolate.

The one that stands out as DAMN good is the Heady Topper

from VT.

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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 philadelphiazoo.org 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.


CONTRIBUTORSJoe GunnWHAT 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 Pistolas, with my buddy Casey and a small group of his shady Columbian friends. When Im not out on the scene, pretending to be friendly and shit, Im usually hangin with my wife and a bunch of my kids. I love football, video games, and going out to eat.

Carolyn SmagalskiWHAT 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 cant 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 couldnt 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 BellaOnline.com, 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 SternerWHAT 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.

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

Keith WallaceWHAT 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 karmasince I make my living standing up in front of crowds and talking about booze. Truthfully, Ill 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 Sixpoints 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.

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13

Its 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. Its a bit crazy to look back and see all that has gone on over that time, but Im 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 theres 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 youll 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 Caf 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. Its a trend that only continues to grow, so we figured its 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 youre out this year and if you see us, stop over and join us for a beer.

Cheers,Mat FalcoPublisher

PUBLISHERS LETTER

Make Lancaster Brewing A Stop On Your Next Brew-Venture.Come Visit Some Of The Top Craft Breweries In Central Pa.

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ON THE SCENE // event photosOn the Scene

More beer lovers taking in the good times at this years Manayunk Beer Fest.

The whole gang from Iron Hill on stage at the World Beer

Cup to celebrate their win for the prestigious Small

Brewpub and Brewmaster Award for the Media location.

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

Manayunk Beer Fest guests enjoying the great outdoor

deck at the brewery while supporting their local breweries.

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

Representatives from Weyerbacher Brewing Co. pour beers

for a full house at the Manayunk Beer Fest.

Greg Koch from Stone, Marty Jones of Wynkoop and the lead guitarist of Alice Cooper rocking out Metallicas Enter Sandman during a seminar at this years Craft Brewers Conference. (David Buhler of Elysian is hidden behind Marty).

Justin Sproul, head brewer at Iron Hill Newark and Mark Edelson,

founder of Iron Hill, celebrating their bronze medal in the smoked

beer category at the World Beer Cup.

ON THE SCENE // event photos


136 Chestnut St. (2nd & Chestnut) Phila 215.413.1918

Mon-Wed 5pm-2am, Thurs-Sun 11am-2am

VERY GOOD beer list has grown to epic proportions...kitchen has added an extra bell with perhaps the citys best frites, some stellar beer-battered fish and very good mussels

Craig LaBan, Philadelphia Inquirer, Revisited April 2007

Make Reservations Online at www.eulogybar.com

BIERSTUBE IS HERE

Tuesday - Saturday 5 pm until 2 am

206 MARKET STREET WWW.MYBIERSTUBE.COM

ACHTUNG BABY,

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136 Chestnut St. (2nd & Chestnut) Phila 215.413.1918

Mon-Wed 5pm-2am, Thurs-Sun 11am-2am

VERY GOOD beer list has grown to epic proportions...kitchen has added an extra bell with perhaps the citys best frites, some stellar beer-battered fish and very good mussels

Craig LaBan, Philadelphia Inquirer, Revisited April 2007

Make Reservations Online at www.eulogybar.com

BIERSTUBE IS HERE

Tuesday - Saturday 5 pm until 2 am

206 MARKET STREET WWW.MYBIERSTUBE.COM

ACHTUNG BABY,


Restoring Relevance to WheatThe 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 com-monly enjoyed by female beer drinkers and even more commonly one of the first styles new craft drinkers come to appreci-ate, 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.

THE VARIETY PACK // a little bit of everything

WEIRD BEER #19Miso 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.

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LBCs 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, its their cans that have buzz. Klsch 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 theyre 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 cultureits 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 theres 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 Weirichs 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.

Man, I LOve BEER WEEK!CLOSE ENOUGH.

D-LITE By Andrew Loder

www.phillyxdesign.com

YEah, me too.

You know its next week, though, right?

Have a comic you want to see published in the next issue of Philly Beer Scene? Send it to [email protected] and if we publish yours, well give you a case of beer!


Whether it was Ben Franklin inventing electricity, or the discovery of the scrambling quarterback, the world has been ripping off Philadelphias ideas forever. But nothing has been ripped off as fast as the Beer Week. Since Philly Beer Weeks 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 dont seem to be real good at it. Ive decided, for the first time, to delve into investigative journalism for this issues column, as I spent at least 40 minutes online, looking these Beer Weeks up to give a little insight on whats 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 dont 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, Ill 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 isnt 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 Im lazy as shit and wouldnt even take it all that seriously. My theory is youve moved on to the next cool thing already. I hope its meth.

Detroit Beer Week. Id hate to see the job fair for that one.

Dallas Beer Week. I looked into this citys 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 years festivities. A Week of Beer, Food, and Awesome. I searched no further. Thank you Dallas, youre awesome.

I on BeerBeer Weak.By Joe Gunn

San Diego Beer Week. Its amazing how you can get that many beers that taste alike all in the same place at the same time. Thats as harsh as Ill 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. Its like using the Pennsylvania Flying Squirrel as the PBW logo. (There is no such squirrel.) Second of all, those people probably cant 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 Im writing this? I own a beer bar and would have never heard about this if I didnt 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 Im concerned, if all of the Beer Weeks have a common mother, its my friend Tom.

Las Vegas Beer Week. This one is reported to begin in 2013. On the other hand, this ones awesome. Its in Vegas and you can gamble and do all types of shit. Maybe whore it up. Id probably have about eight beers the whole week.


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@Beeradelphia (@Beeradelphia)Yes but I wont jinx us til shes in the can. But great news is a commin! ;) @PhillyBeerScene @Beeradelphia the end is near?!?!?4:11 AM Mar 23rd Jacks Hard Cider (@jackshardcider)@PhillyBeerScene Philly will be our next new market. Still working on final details.10:37 AM Apr 30th Druthers Grub (@DruthersGrub)Im on it. Ill vote a million times if I have to. Everyone knows Philly is the beerest city of them all. @PhillyBeerScene1:51 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 thats been aging for 3 years.9:17 PM May 5th

PhillyBeerScene (@PhillyBeerScene)Typically, wed take this with a grain of salt, but foot-age has been seen and after 12 years, Beeradelphia seems to be finally arriving!7:30 AM Mar 23rd

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!12:11 PM Apr 30th

PhillyBeerScene (@PhillyBeerScene)We cant help but agree and being we were tagged in it, well assume its referencing the beer culture. Hands down, Philly is #1.4:21 PM May 1st

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!11:39 PM May 5th

@PhillyBeerSceneFollow Us...Tweet the Publisher

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.

215-551-5551 bo t t l e shopbeer. com

EVENTS

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Tues-Sat 11-11 & Sun-Mon 11-10OPEN 7 DAYS A WEEK

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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

the book for anyone who loves to

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

THE VARIETY PACK // meet the scene

HOW DID YOU GET YOUR START WORKING WITH BELLA VISTA?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 its nothing serious. Im also constantly and totally unconsciously air guitaring or air drumming, whether theres 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 YOURE 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 thats 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 Id say Khyber, Devils Den, Jose Pistolas or 2312 Garrett.

PEOPLE MAY RECOGNIZE YOUR PICTURE FROM THE DIY NETWORK WHERE YOU HAD THE HONOR OF BEING THE RECIPIENT OF A NEW KITCHEN AND 30 MINUTES OF TELEVISION FAME. HOW IS THE RENOVATED KITCHEN?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 its amazing you cant 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. Id do it again in a second, too.

SPEAKING OF ACHIEVEMENTS, YOUVE HAD THE OPPORTUNITY TO TRAVEL A GOOD AMOUNT IN THE NAME OF BEER. IS THERE ONE BEER MOMENT THAT STANDS OUT AMONG THE REST?Going to GABF is always a blast. Its 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.

WHATS ONE LAST THING THAT PEOPLE SHOULD KNOW ABOUT PAUL HAVELIN?I listen to Rush at least once a day. If I dont, I just kind of feel unbalanced.




BEER WEEK PHILLY CHICAGO NYC* SACRAMENTO SAN DIEGO* SAN FRANCISCO LOCATION

YEAR 2008 2010 2008 2010 2009 2009 ESTABLISHED

DATES JUNE 110 MAY 1727 SEPT. 1625 FEB. 24 NOV. 413 FEB. 1019 MAR. 4

# OF VENUES 230+ 176+ 150 80+ 80+ 150

# OF EVENTS 650+ 200+ 170+ 80+ 542 326

*REFLECTS 2011 STATS

HOW PHILLY BEER WEEK STACKS UP!How Philly Beer Week Stacks UpComparing Beer Weeks across the United States.

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

The story for Saison Vautour isnt anything crazy, explains McKenzies 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, McKenzies 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 its 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.


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 velodrome-cannibals in the world with its 17%-grade, pumping those iron muscles into forms that the mind cant imagine. Award winners all launching sinful flights of fancy in every womans dreams. What could possibly quench a sultry daydream like that?

Think Saison Vautour from McKenzie Brew House, Gold medal-winner 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.

WOMAN ON THE SCENE

Sinfully Wet & Wild

By carolyn SMaGalSki

F

25

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 blood-stained 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.

Its tough to look at a baseball diamonds 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 Hawbakers 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 tailor-made 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 were 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. Ive 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 DOr, a creation of Brian OReilly 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 were rolling in the mud, pass the Sly Fox Saison Brune, distinctively dark, yet designed with Sly Foxs proprietary Saison yeast, imparting a dry, spicy profile to invigorate those strained muscles.

Finish with Triumph Brewings 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

Philadelphia, the Best Beer Drinking City in America, is well suited to extinguish the most explosive heat.


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

WHAT YOU NEED

Wood plank (size is up to you and how many cans you want to use)

1 Nail (must be thinner than the hooks)

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 like to hang)

Small 1 round candles (1 per can, color and scent optional)

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.

Step 1: Place the flat head side of the screw-driver inside the can and gently bang (with

hammer) all around the bottom to flatten out the

bottom of the can as best as possible.

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

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

to ensure you dont cut yourself on the sharp

edges of the can (or the blade).

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

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.

HOW TO ASSEMBLE

FUN WITH BEER

27

1st - PBW Kick-Off! Rare Brews and One-Offs.

2nd - Brooklyn Tap Attack

3rd - Session Beer Fest Featuring Old Forge / Perch Collaboration Tapping

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

5th - Uinta Tap Takeover 7:00 PM

6th - Meet the Importer 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

JUNE Philly Beer Week Events

Northern Italian & SeafoodFine Craft Beer

Meet the Importer DinnerHosted by St. Killian and

Bella Vista5 Courses, 5 Imports

June 6, 2012 6:00 PM

231 South Broad StreetPhiladelphia, PA 19107

215-546-6800 www.varalliusa.com

1345 Locust Street Philadelphia, PA 19107215-546-4090

www.perchpub.com

Get ready for the upcoming beach weather!

Flex your beer muscles at the

Named: Best Place to Buy Beer(Philadelphia Magazine)

Joe SixpacksBest Places for Six Packs

Named One of 79Remarkable Retailers

(in the world)

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

Watch for our new look this summer.

weyerbacher.com


HOMEBREWERS CORNER

Brew FoodYoure going to put what in the what?!?!

Yes, brewing with food. Its 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. Lets say then, we take it to the next level.

WITH YOUR


29

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

Sausage BeerServed at Opening Tap of Philly Beer Week 2011

8lbs. Weyermann Smoked Malt4lbs. Weyermann Pale Malt cup Red Pepper Flakes (in mash)1lb. of the spiciest Italian sausage you can find (cook, slice, damp off oil, add to mash).

Mash for 60 minutes at 152F

1oz. Styrian Goldings Hops 60 minutes

White Labs WLP810 California Lager (2 vials) Ferment at 62F-65FSecondary for two weeks as cold as you can.Bottle or keg as usual.

Tiramisu Stout

10lbs. Briess 2-row2lbs. Thomas Fawcett Pale Chocolate lb. Muntons Roasted Barley1lb. Golden Naked Oats1lb. Flaked Barley1.33 lbs. Fresh Tiramisu Cake (added to mash)

Mash for 60 minutes at 155F

2oz. Mt. Hood Hops 60 minutes

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

Cinnamon Toast Crunch Beer

10lbs. Weyermann Munich1lbs. Dingemans Aromatic lb. Dingemans Biscuit lb. Weyermann Carafa I1lb 8.9oz. Cinnamon Toast Crunch cereal (in mash) lb. Lactose

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

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

INGREDIENTS AND DIRECTIONS

Recipes for the most unique ways to pair food and beer. By aaron Fournier

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 (youre going to need much more by weight since its 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, its 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, youre 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 [email protected].

29


HOP CULTURE

The Hophead Charles E. ZimmermannThe Godfather of super-high alpha hops. By JoSeph Bair

Some peoples importance is noticed after they are departed. Sometimes, its deliberate, the person wanted it that waynever 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 co-inventor of craft beers most celebrated hops.

CE Zimmermanns 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 protg Jason Perrault discussed naming Chucks latest cross after him, but Chuck was 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 Left to Right: Chuck Zimmermann, Steve Carpenter, Mike Smith and Malcolm Harrison

Chuck Zimmermann was the man behind many cross-breed 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.

31

desire to create dual-purpose hopshigher 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 GreatLess 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 Mega-Brewers. Besides, those US Mega-Brewers are not even US owned now anyway!

Chucks super high-alpha hops turned out to be the emphatic ingredient in the craft beer world. Like the ax of Rock & Rollsuper-high alpha hops became the Tomahawk in beer.

Looking at the United States Hops production, Chucks 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 youre drinking.

Above: Chuck, Steve Perrault and Mark Schwiesow

Left: Chuck and his protg, Jason Perrault consulting on a hop farm in 1997.


*Alternative beer options: Yards ESA, VooDoo Wynonas Big Brown, Great Lakes Eliot Ness

COOKING WITH BEER

The Doppelrock Duck

SauceIngredients:

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:

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

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, saut the broccoli rabe with salt & garlic. Once all of this is complete, plate the broccoli rabe with the crispy skin sprinkled over top, pretend youre 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.

Great Lakes Doppelrock DuckWith 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 BrineIngredients:

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.

While you are chilling...you 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

33

Largest selection of German Beer in Philadelphia with 20 rotating taps!

718 South St. - Philadelphia, PA 19147267-909-8814

www.brauhausschmitz.com

FRIDAY 6/1-SUNDAY 6/3:

Beat the Heat with Wheat (10 Wheat beers on draft)

MONDAY 6/4:

Beer & Cheese Tasting

TUESDAY 6/5:

Stoudts & Krauts with liter Stoudts Beer Specials

WEDNESDAY 6/6:

State of the Union, with a Union Player AppearanceWarsteiner Specials & Give aways

THURSDAY 6/7:

Dine & Traunstein400 Year Anniversary400cent Traunstein Beers

FRIDAY 6/8:

Eurocup Soccer Opening Day with Spaten/Franziskaner Boot & Mug Giveaway

SATURDAY 6/9:

First Germany Game vs. Portugal

PHILLY BEER WEEK EVENTS:

COME JOIN US!

2160 York Road Jamison, PA 18929 www.jamisonpourhouse.com 267-483-5185

follow us on facebook: Jamison Pour Housefollow us on twitter: @jamisonpourhous

Wed. June 6, 2012

BEER LINEUP FOR HOP FEST:Russian River Pliny the Elder Russian River Blind Pig

Oskar Blues Deviant Dales IPA Founders Double TroubleIthaca 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


Open Mic OpportunitiesA 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 wasnt 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 schools 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 cant write for piano, she says. It just doesnt 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.

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, Chaplins 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, its not going to work! Alderman recalls.

Theyre 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, shell 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.

Ive grown to be a better beer person, she says. Working at Triumph has made my palate grow.

TUNES & BREWS

3535

Beer Week in Your PocketOrganizing 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. Theyll 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 youre attending multiple happenings, do yourself a favordownload the Philly Beer Week app. Its free and available for iPhone and Android at the usual places. Get this app even if you dont 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 youll 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 whats local to you.

Spend some time getting acquainted and I think you will also find it super handy. Its going to be a permanent app for me.

If youre not a smart phone owner, go to phillybeerweek.org 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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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 worlds 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

that I would attend over the next year. Beer bars such as The Pour House in Westmont, NJ and Monks Caf 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 Canals in West Deptford, NJ and recently filled it full of Flying Fish Red Fish. I now purchase the bulk of my beer at Joe Canals, which has eight rotating taps and an app for Android that lets 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 doesnt come from the big three. Like beer aficionados will tell you, If you dont like beer, you just havent tried the right one.

A Beer RevelationReader Jeff Dodd describes his discovery of craft beer. If you have an interesting story about discovering craft beer, send it to us at [email protected].

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Urbain CoutteauFrom 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 construc-tion 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, Lets raise ostriches because that would be original and did not exist. The farm also served as a bed and breakfast. Looking to offer up some-thing 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 didnt sleep enough and in the morning we started to brew our Struise Witte and we fucked up. We used some faulty ingredients that shouldnt 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 thats how it all started.

Today, Struise has become the beer geeks 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. Its America where he has really shined and become a sought-after brewer. Here, it is way bigger. Its multiplied by at least 100 here. Thats 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.

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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 youre 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, its 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 dont 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, youll be hard pressed to find a bar that doesnt 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. Its definitely a helpful guide to navigating the scene!

If you ever get the chance to visit the West Coast, be prepared for hops! Its a well-known fact that California loves their IPAs and theres definitely a wide-variety tapped and brewed throughout the San Diego County. This isnt to say its all about the hops, but it will be a big part of your trip.

If youre flying, one of your first stops should be Karl Strauss Brewing Company, a small chain of independent brewpubs, much like our areas 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, youll 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 wont get it fresher than from the brewers 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 wont want to leave. If

Welcome to Hops CountryExploring the craft beer scene of San Diego, California.By NeiL haRNeR

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Bending FlavorsThe 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 bakerys 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 Spoons 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 Spoons 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. Thats right, theres 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 Philly- area breweries. The proprietors believe that they and their customers shouldnt settle for mediocrity when Philly has raised the bar for quality. This stance has led to flavors such as Caramel Insanity, which is Weyerbachers Insanity and Madagascar vanilla beans made into ice cream and streaked with the Bent Spoons sea salt caramel. They have also created Chestnut 8, a flavor that emphasizes the

NOT BEER

chestnuts in Flying Fishs Exit 8. As for sorbets, the shops previous highlights have included a pair of Dogfish Head inspirations: Aprihop Sorbet, made with Aprihop and Pennsylvania apricots, and Raisin-Raison DEtre.

The Bent Spoon isnt afraid to find great beer a little farther from Philly. For example, Dark Philosophy is a fair trade dark chocolate ice cream that includes Ommegangs Three Philosophers and Italian Amarena cherries. After receiving a few bottles as a gift, Gabrielle and Matthew transformed the New Glarus Brewing Companys 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 Abbeys 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!


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LE FROMAGE

Linden Dale Farm Dalencay & Tregs DreamWeaverEnjoy 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 doesnt 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 Tregs 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 youve 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, dont worry about missing out on the Dalencayit will be available until November, but only at the Fair Food Farmstand at Reading Terminal Market. The cheese can be used for anything, whether youre 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 Tregs and Linden Dale which, with this pairing, will be the easiest thing you do all season.

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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, Im 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 wouldve expectedsweet 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 appro

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