philly beer scene

OCTOBER/NOVEMBER 2010 1

Beer Loving GHOSTS

ISSUE 9 | OCTOBER/NOVEMBER 2010 | WWW.PHILLYBEERSCENE.COM

Retro Homebrewing | DIY Sixtel Backpack | Beer LiquorFREE! TAKE ONE

Busting in on some of the scenes oldest regulars

+Spiked Up CuisineSEVEN THANKSGIVING DISHES PREPARED WITH CRAFT BEERS

Invading the GABFEXPLORING WHAT THE DENVER BEER SCENE HAS TO OFFER

PHILLYBEERSCENE.COM OCTOBER/NOVEMBER 20102


Contents October/November 2010

SPECIALS

THE VARIETY PACKBy Matt Cherepanya, Mat FalCo, hunter Fike, Mike Gretz Jr., andrew loder, tara nurin & two Guys on Beer

FUN WITH BEERThe Sixtel Backpack.

HOMEBREWERS CORNERNewark Restoration Ale

TAPPING INTO TECHNOLOGYPintley.comBy zeke diaz

DISCOVERING CRAFT BEERFirst craft beer memories.

By erin wallaCe

BEER TRAVELSheffield, EnglandBy adrian tierney-Jones

NOT BEERDistilled Schneider AventinusBy Mat FalCo

YOUVE BEEN SERVEDThe Dimpled MugBy sCott willey

FROM THE CELLAR1998 vs 2010 Rochefort 10By phillip pittore iii

4230

8

16

17

18

SECTIONS

20

21

22

23

24

ON THE SCENEThe 2010 GABF RecapBy neil harner

30THE ULTIMATE THANKSGIVINGLocal chefs pair local brews for a Thanksgiving feast.By your loCal CheFs

14

BAR & RESTAURANT REVIEWSUnique beer destinations for a pint and a meal in and out of the city. By ken oGBorn & Mat FalCo

THE TASTING ROOM12 Beers reviewed by our panel with special guest: Carolyn Smagalski.

DIRECTORYLocal listings of places to drink a great beer, take home a great beer, or make your own (great) beer.

BEER EVENTSLocal happenings throughout the Philly beer scene. By aliCia eiChelMan

38

42

46

50

GHOST HUNTING AT YOUR LOCAL BARPhilly Beer Scene spends the night at a few allegedly haunted locations with Paranormal 215.By sCott willey

26


Its getting darker earlier and earlierLook for early releases of our dark beers!

NEW Double Chocolate Milk Stout in early October.Coming in early November, Shoo-Fly Porter and Winter Warmer!

Join us for these Sampling EventsFrank Smith Beverage Sat. 10/9 1p-3Bell Beverage Fri. 10/15 4p-6Chal-Brit Beverage Fri. 10/22 4p-6 November Events - Look online.

Lancaster Brewing Company302 North Plum Street - Lancaster, PA 17602 - 717.391.6258 - www.lancasterbrewing.comFor updates, follow us on Twitter: @lancasterbrew - Join us on Facebook

Join us at the Brewery for Every Friday, Saturday and Sunday in October! Winter Warmer Ale is available in bottles, half kegs and sixthels. Double Chocolate Milk Stout and Shoo-Fly Porter are available in half kegs and sixthels.

Craft Beer NightEvery Wednesday from 7-9pm

Try select craft beers at a discounted price.

Check our website for full menu and details: www.tonysplaceivyland.comVisit us Today: 1297 Greeley Avenue Ivyland, PA 18974

4-6pm Monday-Friday1/2 OFF HAPPY HOURdrinks & appetizers

Certain exclusions apply

20 Draft Beers Available100 Bottled Beers

Always a diverse variety of drafts including: Anchor Humming Ale, Rogue I2PA, Mogul Madness

and Warsteiner Oktoberfest.

Featuring Victory Lager Bottles on Sundays


Mat >> [email protected] Drinking: Some random beers I picked up at the GABF.Style of the Moment: So happy the darker beers are coming back out.Best Beer Moment: Watching Steve Hawk pick hops while wearing a dress at the Weyerbacher farm. First Craft Beer: Magic Hat #9

Other Vices: Football season started.Random Likes: 1/2 priced Misconduct burgers on Mondays.Random Dislikes: Moving to a 3rd floor apartment.Getting to know me better: My life pretty much revolves around good beer. Between running themagazine and bartending part-time, there is beer around me entirely too much. Aside from beer though, Im in love with good food and cooking.

Neil >> [email protected] Drinking: Water, recovering from too much beer at the GABF!Style of the Moment: OktoberfestsBest Beer Moment: Talking about Sorachi Ace hops with Garrett Oliver in Denver.First Craft Beer: Weyerbachers Blithering IdiotOther Vices: More casinos opening not good.

Random Likes: Scotch Eggs. I just discovered them. If anyone knows where I can find them in Philly, let me know.Random Dislikes: People who speak in web/texting acronyms.Getting to know me better: Im a little too much business. Im the owner of a web and graphic design studio called Inverse Paradox which is the company that produces this magazine. Aside from working 60 hours a week at this normal gig, I work on this magazine (which I could hardly call work since I always have a beer in hand), and I spend time with my son, Cael, and fiance, Lindsay.

MEET THE FOUNDERS

Philly Beer Scene is Designed & Printed in the USA. Philly Beer Scene is an Inverse Paradox Publication. Copyright 2010 Inverse Paradox, LLC. Philly Beer Scene is published bi-monthly by Inverse Paradox, LLC. 4432 Bristol Road, Suite 1B, Oakford, PA 19053 | 215-478-6586

For subscription inquiries please visit us on the web at www.phillybeerscene.com

FOUNDERS

Mat Falco & Neil Harner

ART DIRECTOR

Melissa Levenduski

EXECUTIVE EDITOR

Alicia Eichelman

DIRECTOR OF PHOTOGRAPHY

Pete Schuster

CONTRIBUTING EDITORS

Joseph Bair, Johnny Bilotta, Matt Cherepanya, Zeke Diaz, Hunter Fike, Mike Gretz Jr,

Dave Martorana, Tara Nurin, Ken Ogborn, Phillip Pittore III,

Adrian Tierney-Jones, Erin Wallace & Scott Willey

CONTRIBUTING ARTIST

Andrew Loder

CONTRIBUTING PHOTOGRAPHERS

Artistic Imagery, Inc, Jon Clark & Shannon Collins

WEB DESIGNER

Amanda Mitchell

SPECIAL THANKS

John Galster

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

12 Rotating Beer Taps that always feature seasonal & local selections50 Beers by the bottle

Monday - Fresh Pin at 5pm - Half Price Burgers All DayTuesday night Flight NightsThursday - Beer Geek Night Featuring $3 Craft Drafts

Happy Hour M-F 5:00-7:00pm 1/2 Price Draft Beer, House Cocktails & House Wines

Open Everyday from 11:30am to 2:00am

Kitchen open until 1:30am everynight

www.misconducttavern.com1511 Locust Street, Philadelphia 215.732.5797

10 HD Flat Screen TelevisionsN.F.L Sunday TicketN.H.L Center Ice PackageM.L.B Extra Innings Package


Letter from the Founder

A few weeks ago, I took a much needed break from work and life in general by road tripping with my Mom from my home in Feasterville, PA to the Great American Beer Festival (GABF) in Denver, CO. The plan was that along the way we would stop at every brewery that was open and eat regional specialties that have been featured on TV shows like Man vs. Food and Diners, Drive-Ins, and Dives.

Some of the beers I had, unavailable in Philadelphia,

from brewers like 3 Floyds, Goose Island, and Upstream, were phenomenal. And then, having the opportunity to eat true Kansas City BBQ, chicken fried steak in Omaha, or even a Scotch Egg at 3 Floyds was nothing but bliss to my inner fat kid.

But, what I hadnt accounted for in the experience was the overwhelming sense of awe that came by just driving through the country. To some, driving through long stretches of farmland may not seem like a treat, but for me, it provided a greater appreciation for everything that America has to offer, from the hard working farmers to the immense fields of golden wheat. The experience vastly changed what was my narrow impression of our country from only traveling up and down the east coast. I strongly recommend to anyone that you take this trek at least once in your lifetime.

And then, after 28 hours of driving over 4 days, we made it to Denver, just in time to meet up with the rest of the Philly Beer Scene crew. You can read about our adventure and our regions wins on page 15. Another series of adventures we were fortunate to experience and feature in this issue was right out of an episode of Ghost Hunters. Our good friend and fellow founder Scott, along with Mat, myself, several members of PBS and Paranormal 215 (a paranormal research team), camped out and investigated three of the scenes supposedly haunted craft beer bars. Also, with Thanksgiving right around the corner, we thought we would give thanks with a feast prepared by some of Philadelphias best chefs, utilizing and pairing each dish with craft beers.

As a final note, being able to say Ive now drank craft beers in many different cities throughout the country including Boston, New York, Omaha, Chicago, Denver (and more), I can still say that nothing Ive experienced rivals the beer culture we have here in Philadelphia. This is something I am always proud of, and you should be too!

Cheers,NeilFounder, Philly Beer Scene Magazine

Newtowns Original Brewfest features:

More than 120 premium and imported beers and microbrews 3 Bucks County Wineries 2 stages of live music

Variety of foods by local restaurants and eateries

www.AllAboutNewtown.org

A C O M M U N I T Y A L L I A N C E

Saturday, October 16

Newtown Swim Club

Tickets and other information available online at:

theBEER STOREGourmet Beer Collection

488 2nd Street Pike Southampton, PA 18966 Call today: (215) 355-7373

Craft and Imported Beer SpecialistsOver 1500 Different Kinds of Beer

Mix-and-Match Bottles

New Imports just in from Belgium!


The Variety Pack

For those of you who are relatively new to what the craft beer industry has to offer, I would recommend picking up The Beer Trials and reading the first 50 pages to educate yourself in Beer 101. The relaxed form of writing makes this a very simple read, while allowing you to find out why it is you may like certain beers, as well as other styles to look for. For those of you who have already received your diploma in Beer 101, congratulations. You may choose to skip to page 50 to read up on the trials, followed by a list of the beers reviewed in each category.

The trials consist of a blind taste tasting by a renowned panel of judges, rating beers in both the macro and craft beer category. Each reviewer tasted the beer and filled out a form. Once the forms were collected, everything was briefly discussed, followed by the unveiling of each beer.

So, what is the take away from all of this? The one opinion offered by the author is something I tend to agree on, and that is to encourage people not to get caught up in all the hype beer can bring. Enjoy a beer for its content and not its hype.

RARE FIND:

CUVEE DE TOMME(BLACK LABEL) 11.5% ABV.By Mike Gretz, Jr.

Tomme Arthur, head brewer of Pizza Port/Lost

Abbey and the namesake of this rare beer, first

brewed Cuvee de Tomme in 2000. Categorically,

Cuvee is a mosaic of extreme beer styles: a

bourbon-barrel aged Belgian-style Quadrupel,

fermented with wild yeast and added sour

cherries. Though Arthur had been making

Cuvee for years prior to the 2005 Black

Label version, he only packaged it in

2003 and 2004, and even then in very

small quantities.

This vintage Cuvee was commissioned

by the Michael Jackson Rare Beer Club

in 2004, and in order to meet the

production level needed Arthur turned

to his fellow brewer Vinnie Cilurzo at

Russian River for some help. Russian

Rivers larger capacity allowed Arthur

to continue operating his own brewery

while allowing Cilurzos skilled hands

to brew the largest batch of Cuvee de

Tomme at that point. Though the Black

Label recipe is exactly the same as

every other batch of Cuvee, the barrels

used to age the beer were not. The 2005

vintage displayed more bourbon

character due to its aging in first-use

bourbon barrels, but this quality has

seemed to diminish in recent tastings,

leaving more of the chocolate and cherry

cordial notes to express themselves.

Brown Bag It! Beer Expert? Novice? Read The Beer Trials and see how you match up. By Matt Cherepanya


The Variety Pack

Meet the Scene: Mark Weinmann Meet Mark, area beer rep for Great Lakes Brewing Company. By Mat FalCo

Actually, I think

people are much better

educated about beer

nowadays. I think

the craft beer scene is

taking over.

I cant believe

most people still drink

d-lite as though it were a

good beer. They dont

know what theyre

missing.

yeah. theyve come

a long way.

D-LITE By Andrew Loder

The mountains

tell me beer is

cold!

Philly Beer Scene: Before the beer industry, what were your aspirations in life? MARK WEINMANN: I went to Boston College for English but I always expected to end up in the construction business like my father. I was always really fascinated with starting a business and after a trip to Germany, I changed my major to business.

PBS: What was your first craft beer?MARK: Probably Anchor Steam out in San Francisco that some relatives brought out. I then got inspired to start homebrewing.

PBS: What are some of your hobbies outside of the beer world? MARK: I spend most of my time as a soccer coach, working with a traveling team. I enjoy playing guitar and going to live shows a lot as well.

PBS: Favorite brewery beside Great Lakes? MARK: To be honest, I am still young to craft beer and am always trying to find new ones.

PBS: What would your desert island beer be? MARK: Edmund Fitzgerald. Its the one beer I can drink with dessert, straight up, or (speaking from a brewers aspect) disseminate

it to make lighter beers out of. I just think its the one beer thats a godsend.

PBS: Best experience so far in the beer industry? MARK: The relationships Ive made. There are so many great people between the bar owners, managers, and wholesalers that every week I meet someone cool and feel like I made a new friend.

PBS: Why should people drink Great Lakes? MARK: Quality and Choice. We maintain a great commitment to ingredients and quality of beers. We have really strict codes because we want to have the freshest beers out there. Choice because we have five

brands all year round and then all of the seasonals come through, so you almost have a new choice every month.

PBS: Which bars are people most likely to find you at?MARK: Any of Spankys places in the city, TJs Everyday in Paoli, Baggataway in Conshohocken, and Devils Den in the city, amongst others.

PBS: If you could meet any one person in the beer industry who would it be? MARK: It would have to be Thane Johnson, our original brewmaster. Id like to figure out why he came out of retirement to join Great Lakes and trusted them with his recipes.


Forging a New Beer Path in New JerseyJersey solidifies itself as a craft beer scene. Skeptical? Dont be. By tara nurin

The Variety Pack

Get ready to make a lot of light lager. Such was the warning brewer Chris LaPierre swallowed from a mocking co-worker as he

prepared to open Iron Hill Brewery & Restaurants first location in New Jersey. But as soon as LaPierre tapped his first keg in Maple Shade, it became boastfully clear that his new patrons would have every right to spit back the dig that implied they lacked the sophistication to tolerate hearty or nuanced fare: within one month his customers had made Maple Shade the busiest link in the chain, despite buying less light lager than those at the brewpubs seven other locations.

Our darker styles are very well received here, brags the head brewer. So are our beer dinners, which sell out in less than an hour.

It has been 15 months since Iron Hill opened the first brew pub in Philadelphias eastern suburbs in more than a decade, and in that time, South Jersey has been forging an iron-clad beer culture. The state counts three new breweries, Joe Canals West Deptford store runs eight draught lines to fill growlers, and distributor Kramer Beverage Company supports a sales team devoted to crafts and niche imports. Additionally, Glassboros gourmet liquor store, Hops & Grapes, in Gloucester County, has enlarged its craft section by half.

You go to places that two years ago didnt have anything, says Remo Croce, general manager at The Pour House in Haddon Township. Now even the chains have Dogfish Head and Victory.

Croce presides over a prominent beer bar in Westmont, a neighborhood that has become South Jerseys primary destination for craft beer. Its status originated five years ago when pioneering Cork Restaurant unveiled a superior beer list and other bar owners began to notice and copy its formula. Now, all eight drinkeries in Haddon Township supply an enviable selection of rare beers and periodically stage joint pub crawls.

As the region amasses a greater supply and demand for beer, those who work in the industry say their customers swelling knowledge continually surprises and challenges them. The manager at Hops & Grapes says he fields at least one request for an uncommon beer every day, and Halil Gungor, who stocks the 38 taps at Blue Monkey Tavern in Merchantville, Camden County with rarities like Southern Tier Crme Brulee Stout and Founders Devil Dancer, says clients who used to come in ordering whatever tasted like Yuengling are now asking detailed questions about styles, origins and malt and hop sourcing.

To Gungor, this is the proof he needs to affirm a brighter state of beer affairs in South Jersey one in which a growing segment of drinkers refuse to ingest the reputation or the reality of themselves as a uncultured people who know nothing more of beer than light lager.

We had lots of people who used to drink just Coors, he laughs. Now theyre all beer snobs.

best homebrew shop

by Phil lyBeerScene!

Theres no place like...

2008 Sansom Street Philadelphia, PA 19103

(215) 569-9469www.homesweethomebrew.com

voted

more colors coming soon

www.prismbeer.com

HAVE YOU SEEN THE LIGHT?

HAVE YOU SEEN THE

LIGHT?www.prismbeer.com

more colors coming soon


The Variety Pack

Ask Two Guys On BeerHave a question about craft beer you need an answer to? E-mail [email protected] to get your questions answered. To learn more about Two Guys On Beer, visit www.twoguysonbeer.com.

Whats older - beer or wine?- Stephanie P., Philadelphia, PA

Technically - Beer. There is evidence of beer that dates back over 9000 years ago to when humans were nomadic hunter-gatherers. To give you a sense of how long ago that was, it predates what many scientists agree is the approximate formation of civilization by about 3000 years. Thats not to say that fermentation wasnt happening on its own - birds have been getting drunk off of fermented fruit for as long as there have been birds and fruit - but when it comes to human intervention, beer comes first.

Why is Oktoberfest in September?- Justin A., Chester County, PA

Originally, it was in October. October 12-17, 1810, to be exact, as a celebration of the marriage of Crown Prince Ludwig and Princess Therese of Saxe-Hild-burghausen, five days prior. It included a huge horse race, and presumably, plenty of drinking. It was such a success, they did it again in 1811. And 1812, and so on. After the citizens of Munich decided to take over the festival in 1817, they moved it up to the middle of September - mostly based on the weather. Its warmer outside - especially at night - and the days are longer. To keep the Oktober in it though, tradition dictates Oktoberfest always ends on the first weekend of October.

Where did you guys go?- Paul W., Philadelphia, PA

Two Guys on Beer did take a bit of an unplanned sabbatical - without going in to details, our cameras were stolen! Due to the incredible generosity of some friends and the abilities of our director/editor Brent, weve begun filming again. We are back to releasing new episodes weekly, and will always be here to answer your questions!

Is it true children drank beer in ancient Egypt?- Janell C., Philadelphia, PA

Yup. As well as kids in most of medieval Europe, and throughout the rest of history. For as long as there have been people, people have found ways to pollute water. Polluted water has been responsible for diseases like cholera, typhus, typhoid, malaria, and yellow fever. Beer, however, was always safe for two reasons - first, the water was boiled, and believe it or not, it took people a long time to figure out that boiling water made it potable. Secondly, the alcohol helped keep beer disease free. Keep in mind though, that since beer basically replaced water, it had to be extremely low in ABV, so there werent throngs of drunk kids running around the streets.

SO WE DONT SERVE

MILLER LITE.IS THAT REALLY SUCH A

BAD THING?

TRIUMPHBREWING COMPANY117 CHESTNUT STREET, PHILADELPHIA PA

CRAFT BEER. GREAT FOOD. LIVE MUSIC.

WE DONT THINK SO.


The Variety Pack

Beer and Cheese with DiBrunos The Ultimate Thanksgiving Pairing. By hunter Fike

There are certain beer and cheese pairings that consistently impress: Farmhouse Cheddar with India Pale Ale, Stilton with Stout (traditional, chocolate, or otherwise), or tangy goat cheese with Wheat Beers. Regardless of producer or nuance, these combinations are always harmonious, stimulating the palate with their chemistry and interplay. What solidifies these as classic pairings is that they are available year-round, heeding your beck and call whenever you desire. But what about the slightly obscure beers, the seasonal styles released one month and sold out the next?

In anticipation of the Thanksgiving holiday, lets focus on a pumpkin beer, specifically Dogfish Heads Punkin Ale. That is no typo: Punkin, with an n and only one p. Originally brewed in celebration of the Punkin Chunkin event held annually in Delaware, Punkin Ale pours a hazy amber color and greets the nose with aromas of cloves and allspice, harbingers of things to come. Notes of vanilla, cinnamon and nutmeg are most prevalent at first sip, but as those tones fade the pumpkin comes through along with caramel and toasty notes. Coupled with the sturdy 7% ABV, these flavors give an overall sense of warmth, of coziness. It is, to be overly romantic, the perfect beer to share with a loved one while tending the fireplace in winter.

Free Beer and Cheese Happy Hour Wednesdays 5pm-8pm

930 S. 9th Street | Philadelphia, PA 19145


Pairing cheese with a beer like this is exciting. Its multitude of layers and subtleties can lead you down many paths, and most will be successful, but Punkin Ales association with cooler months demands an Alpine cheese. Vacherin, Cave-Aged Gruyere, Raclette or Appenzeller would all be suitable companions, but the French Comte Marcel Petit is Punkin Ales true soul mate. Matured at cool temperatures in a subterranean army fort in the Jura Mountains, Comte Marcel Petit has a wonderfully rich complexity that is unparalleled by its peers. Break a piece under your nose and take a whiff: melted butter on toast, heavy cream and, at times, whipped, sugary egg whites. But, that is just the beginning. On the palate are toasted hazelnuts and almonds, more cream, grasses, and in the bites closest to the rind, dark, roasted flavors and something akin to lanolin.

When combined, these two equal something greater than the sum of their parts. The Comte yields to the assertiveness of the Punkin, but it does not disappear. The butter and cream backbone provide the perfect cushion for the spices in the beer, while the roasted nuts pair beautifully with the caramel finish. This is

certifiably soul-satisfying.


On the Scene

GABF RecapPhilly Beer Scene Invades the Great American Beer Festival. By neil harner

On Thursday, September 16, 2010, a line wrapped around the Denver Convention Center with eager craft beer drinkers from around the world, waiting for the doors to open to what is Americas largest beer festival: The Great American Beer Festival (GABF). The festival, which includes 4 sessions spanning across 3 days, features beers from over 450 brewers that total beyond 2,000 unique beers available for anyone in the festival to sample.

For the brewers though, this festival isnt just about allowing beer geeks to sample their beers, its also the most prestigious American beer competition. Each year, brewers submit their best brews into one of the 79 unique beer-style categories, and are judged by a large and diverse panel from throughout the country that uses very strict and non-biased methods of evaluating each beer. Some categories had as few as 13 entries for Gluten Free Beers or as many as 142 entries for American-Style India Pale Ale, which makes the competition quite dynamic from category to category.

This festival and competition was well represented by brewers from our scene including Yards, Victory, Triumph, Stoudts, Prism, and many more. Additionally, we brought out our own crew of about a dozen people to support the Philly brewers, and we were pleasantly surprised to find large groups of attendees from our region.

After the opening night of the festival and enjoying many beers that are not commonly found in Philly, everyone seemed to have their fair share. However, this didnt deter us from making stops at several of Denvers best craft beer bars like Cheeky Monk and Falling Rock. Cheeky Monk is a Belgian beer bar that was conveniently located two blocks from our hotel and offered up some exceptional food and beers. Although it was a great stop, there is no rivaling Monks Caf in Philadelphia. Falling Rock on the other hand, is one of the most impressive beer bars you could find yourself at.

Decorated with beer bottles throughout the entire bar, the draught list includes over 75 beers and about another 150 by the bottle.

The next day, the Philly Beer Scene crew decided to take a break from the fest and travel to many of Denvers notable breweries including; Odell, New Belgium, Oskar Blues, Left Hand, Boulder, and Avery. Although all of the breweries had phenomenal beers, there were definitely some stand outs.

Odell, a brewer not yet distributed in Philadelphia, featured an incredible and complex series of barrel aged beers including their Wood Cut Series and the Deconstruction, which is a blend of a unique golden ale with segments aged in various wood barrels from previous Odells beers.

Another brewer not available in our region, New Belgium, is by far one of the most impressive breweries you could ever experience, especially for a craft brewer. Aside from its immense scale in comparison to the craft breweries we are most commonly familiar with, New Belgium takes a lot of pride in their overall efforts to be sustainable and eco-friendly, which is emphasized throughout their facilities. And, although many seek out their flagship Fat Tire, the best beers include their 1554, which is a Belgian black ale, the all organic


Mothership Wit, and La Folie, which is a wood-aged sour beer.Finally, Avery offered about 24 of their intense beers on draught

in their tasting room, including unique blends of beers not available by the bottle, as well as their new The Missionary, which is a high ABV Belgian quad with Guava. This beer became a wide-favorite of the entire Philly Beer Scene crew.

By the time the trip was finished, our crew probably each sampled several hundred distinctive beers from throughout the country that we would typically never have the chance to try. If you are ever looking to truly dive into a world of craft beer, the GABF is a great way to do so. And, while youre out there, support your local brewers by wearing their tees and dont drop your sampling glass. Ohhh!!!

CONGRATULATIONS TO ALL THE SCENES 2010 GABF MEDAL WINNERS!

Bronze: Imperial Pumpkin AleWeyerbacher Brewing Co. of Easton, PA

Category 4: Field Beer (28 Entries)

Silver: KellerbierTriumph Brewing Co. of Philadelphia, PA

Category 22: Kellerbier/Zwickelbier (24 Entries)

Silver: Dunkel LagerTriumph Brewing Co. of Philadelphia, PA

Category 34: European-Style Dunkel (19 Entries)

Silver: TroegenatorTroegs Brewery of Harrisburg, PA

Category 37: Bock (36 Entries)

Silver: HopBack Amber AleTroegs Brewery of Harrisburg, PA

Category 49: American-Style Amber/Red Ale (83 Entries)

Gold: Heifer-in-WheatStoudts Brewing Co. of Adamstown, PA

Category 61: South German-Style Hefeweizen (65 Entries)

Gold: Saison VautourMcKenzie Brew House of Malvern, PA

Category 64: French- and Belgian-Style Saison (52 Entries)

Gold: Pig Iron PorterIron Hill Brewery & Restaurant of Wilmington, DE

Category 70: Robust Porter (53 Entries)

Gold: Russian Imperial StoutIron Hill Brewery & Restaurant of Wilmington, DE

Category 76: Imperial Stout (50 Entries)

Gold: Flying MouflanTroegs Brewery of Harrisburg, PA

Category 79: Barley Wine-Style Ale (57 Entries)

Opposite Page (top to bottom): The Philly Beer Scene crew after a Friday visit to Left Hand

Brewing Co. in Longmont, CO. // Greg Koch of Stone Brewing Co., Sam Calagione of Dogfish

Head, and Bill Covaleski of Victory Brewing Co. at a Saison du BUFF tasting in Denver, Co.

Above (top to bottom): Rouges Sebbie Buhler proudly shows off a bottle of Chocolate

Stout, which displays her likeness. // Robert DeMaria, owner of PAs own Prism Brewing

Company, chatting with Mat from Philly Beer Scene.


Fun With Beer

The Sixtel BackpackPerfect for Halloween or doing household chores! By neil harner

WHAT YOU NEED

A sixtel of your favorite beer or cornelius

keg of homebrew

Keg tap

Used Scuba tank harness (available for

under $20 at most Scuba shops).

Be sure to buy a harness with adjustable

straps for tanks, not a solid metal ring.

Duct Tape

Red Solo cups

Screw Driver

HOW TO DO IT

First of all, we can hardly take credit

for this. Last October, we first heard

of the idea of strapping a sixtel to a

persons back from Flying Fishs Casey

Hughes. He told us how he rigged up

a sixtel using old Scuba equipment so

that he could achieve the perfect beer-

lovers Scuba costume. Excited about

this idea, Falco and I couldnt wait to build

our own and think of some various

applications of the sixtel backpack for

other fun Halloween costumes.

Be warned though, a sixtel is quite

heavy and shouldnt be worn by small

people or people with bad backs.

And, if you end up falling backwards,

busting your back, or having all of

your beer stolen by fellow partiers

around you, dont hold us responsible!

Step 1: Examine the Scuba harness for any components that can be removed. Use a screw

driver in order to reduce any obstructions from the

sixtel. Since harnesses vary greatly, this step may or

may not be necessary.

Step 2: Loosen tank straps so that the sixtel will fit in them. Scuba tanks are about an inch smaller in

diameter than a sixtel, so it is very important to have

a harness that has an adjustable fitting for the tank.

Once you are done making adjustments, fit harness

onto tank with the harness approximately half way

down the center of the tank to make sure its well

balanced when wearing.

Step 3: Tighten harness straps as much as possible on the sixtel to ensure it is secure.

Step 4: It may look sloppy, but reinforce the sixtel by wrapping duct tape around the sixtel and the entire

harness. Make sure to not tape down the straps

youll be using to wear the backpack. This will help greatly in supporting the approximate 60 lbs.

Step 5: Tap the beer!Step 6: Strap up, keep the cups handy, and wear it out to the nearest Halloween party.

HALLOWEEN COSTUME IDEAS

Ghostbuster

Scuba Diver

Exterminator

Firefighter

Hunchback

Astronaut

Robot

Use the sixtel

backpack as an

integral part of

your Halloween

costume this year,

here are a few of

our own ideas:


Homebrewers Corner

Original Gravity: 1.050Final Gravity: 1.012ABV: approx. 5.1%

Specialty Grains:

8# Briess 2-Row Brewers Malt2# Solar-Toasted Briess 2-Row Brewers Malt1# Briess 60L Crystal1/2# Briess Carapils

Hops:

2 oz. Brewers Gold Bittering Hops1 oz. Brewers Gold Knock-It-Off Hops

Yeast:

1 ECY10 Old Newark Ale

Procedure:

Check the weather. A few clouds (


Tapping into Technology

Pintley.com Pleases the PalateDiscover personalized beer recommendations that fit your taste. By zeke diaz

Choices, choices, choices. Thats what we face every time we go into a store. You need shoes? Go to the mall and pick from a hundred styles. Need shampoo? Thats easy, you only have about 100 choices. Need some bread? Pick from a whole aisle full of Kaiser rolls, dinner rolls, ciabatta yada yada yada. Want a craft beer? I hope you brought a chair and some lunch.

Walking into a beer store makes me smile! I stand in front of beervana and all is well with the world, until I have to choose what Im drinking. When I joined the ranks of craft beer, it was hard to remember which beers Id had and whether I liked them or not. What I needed was Pintley!

Pintley (pronounced Pint-lee) is a website designed to give you personalized recommendations based on rating beers youve had. A simple idea, right? All you have to do is sign up (sorry Shannon, Ill fix my profile soon) and rate about 20 beers selected at random. My wizard contained beers from Dogfish Head, Yuengling, Brooklyn Brewery, Spoetzl Brewery and more, making my ratings simple enough to do. You select a range between 1(hate it) to 5(love it) and click on the glass icon. If you dont remember a beer or have never tried it, just skip it. Once that was done, I received a list of 111 recommendations. I was really surprised to see how spot-on the list was. It included brews from Stone, Victory, Orval, Westmalle and one one of my favorites, Hacker-Pschorr Hefe Weisse.

The initial ratings create a profile page for you and list the suggested beers. You can rate those and receive more recommendations based on your updated selections. As you rate more beers, the accuracy of the recommendations should increase, but I think its firing on all cylinders at this point.

Although Id heard of the company a few months ago (we follow each other on Twitter), I wish I had taken the plunge and joined in July. My girlfriend and I took a 2,500 mile road trip then and she could have used some suggestions besides mine. Pintley has an iPhone app available as well. It functions the same as the website and its easier, in my opinion, to use than the mobile version of the website. Dont get me wrong, the mobile version works fine and is fast but I spent a crap load of money on my phone and Im trying to justify it. Right?

Pintley currently has a database of approximately 17,000 beers with more on the way. Ive asked some friends about their experience and theyve received some very solid suggestions from the website. With approximately 4,000 users added since the website went into public beta in July, I fully expect the community section to generate some interesting discussions and suggestions to improve the website.

All in all, I think this is a great idea. As a craft beer lover, I often make suggestions to friends on beers to try. I occasionally forget that my taste may be leaning towards a particular beer that they may not be prepared to enjoy. Give the site a try. Youll learn a thing or two and have another reason to hit your local beer retailer or bar.

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Discovering Craft Beer

How I Discovered Craft Beer Erin Wallace, owner of Old Eagle Tavern & Devils Den, describes her discovery of craft beer.

How did I get into craft beer? Thats a question that I am frequently asked. There was not a specific occurrence that sparked my interest in craft beer, but rather an important lesson that I learned, which was to not be afraid to try new things.

When I was in college I drank Yuengling, an inexpensive option popular amongst my friends. At that time I was completely unfamiliar with craft beers, until I began bartending at Cherry Street Tavern, which featured a good selection of local craft beers mixed in with macrobrews. Rich Garcia, a regular at the bar and a major craft beer aficionado, encouraged me to taste his favorites. Rich was a major hophead (and comedian) and often made me sample beers that I disliked just to see the repulsed look on my face.

Around the same time, I took a trip to Austria and Germany with my now husband and friends. We traveled from city to city, sightseeing by day and drinking at the local taverns by night. I started to discover specific beers that I loved in the smaller towns based on their ordering methods. Patrons selected beers by type (for example, pilsner or weizen), not by brand, since most of the smaller bars only served the beer from the local brewery. The bartenders took pride in their local beers and drinks (like schnapps) and would bring bottles of liquor from their hometowns for us to sample. When my husband and I got back home, we found it very hard to go back to drinking macrobrews, so we ventured out in search of our new desired beers.

Shortly after the trip, the opportunity arose to open the Old Eagle Tavern and I continued experimenting with different beers. I always look for new breweries and beers to tap at the Old Eagle and Devils Den, and hope that I can encourage customers to try something off the beaten path. Looking back, I could have never imagined what the future held for me as I sipped my unusually cloudy weizen beer in Austria for the first time. Who knows, maybe one day I might like IPAs.

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pub came earlier). The Cat stands alone, a tall Victorian building, the brewery at the back. Inside, there are several rooms, comfortably furnished and decorated with beer memorabilia. Nine cask beers, foreign beers on draught and in bottles, and robust English pub food provide a handsome attraction. The brewerys fragrant golden ale, Pale Rider, is a former Champion Beer of Britain, but I always plump for the assertive bitter, Best Bitter.

Round the corner is the Kelham Island Tavern (www.kelhamisland tavern.co.uk). Traditional is the word that leaps to mind upon entering. The bar has the feel of a large and comfortable front parlour with plush cushioned chairs and heavy wood furniture. Built in the 1830s, its the sole survivor of a row of terraces that housed the workers for the local steel industry. Nearly a dozen cask beers are offered up. A particular favourite is Acorns Barnsley Bitter, a full bodied, intensely bitter drop.

Sheffield used to be a brewing capital but the big guys shut their doors one by one. Now, along with the Kelham Island Brewery, the craft guys are making their way (there are six micros). At Crown Brewery (www.crownbrewery.co.uk), Stuart Ross is the man with the mash, a passionate chap whose beers include a ferociously hopped IPA and the infamous Ring of Fire, a barley wine with chilli in the mix. Hes based at the Hillsborough Hotel (www.hillsborough-hotel. co.uk), a large roomy place ideal for a base when investigating Sheffield.

Elsewhere? The Devonshire Cat (www.devonshirecat.co.uk) is a large, open-planned bar with a dozen cask beer taps, popular with students. Compactness is key to the appeal of the Bath Hotel, a venerable two-room establishment with good ales and an atmospheric interior that harks back to the 1930s. Or, you might want to travel to the southern limits of the city, to Totley, where the Cricket Inn is a wonderful semi-rural and haunted pub offering Thornbridges peerless beers and good grub. So, what are you waiting for?

Beer Travel

Arrive by train in the northern English city of Sheffield and its current credential as one of the best places to sup beer is immediately plain for all to see. Situated on Platform 1, the Sheffield Tap (www.pivni.co.uk/sheffield-tap.html) is an inspirational introduction to the seriousness with which folks in this former city of steel treat beer. Until last fall, it was a closed former station bar with venerable pub fittings falling into decay rotting timbers, broken windows and graffiti from the 1970s era of soccer hooligans still visible.

Enter now and youre faced with a goodly array of taps dispensing cask beer (eight hand pumps) and mouth-watering European beers, plus a hearty selection of bottled beers. The Tap opened in late 2009, a joint venture between Thornbridge Brewery (based in the nearby town of Bakewell) and Pivo Caf Bars, who have a cracking outlet in the historic city of York. A sojourn in the Tap is an essential alpha and omega to any Sheffield beer hunt. Here, Thornbridges crisp and fruity, lightly coloured bitter Kipling can rouse and raise the most jaded of palates, while its lusciously peachy IPA Jaipur is a voluptuous hop bomb. All this and youve not even hit the streets.

After the Tap, take the trail. The so-called real ale trail meanders like a river through the mean streets of Sheffield. Pick it up in the area of Kelham Island, once a home to industry, now busily being developed into a place where local yuppies can lay down roots. Its ten minutes on foot from the station. Two pubs stand in two streets, with a two minute walk between them.

The Fat Cat (www.thefatcat.co.uk) is home to the Kelham Island Brewery, set up by Sheffield beer hero Dave Wickett in 1990 (the

The Sheffield Beer SceneExplore this one time steel citys booming craft

beer scene. By adrian tierney-Jones


Not Beer

Distilled Schneider AventinusBecause sometimes beer just needs to be more than beer. By Mat FalCo

For many, Schneider Aventinus is a favorite amongst the German imports. An incredibly brewed weizenbock, this purple label has been popping up in bars with increasing frequency. To keep the fans happy, Hans Peter-Drexler put out an eisbock version to provide drinkers with an even more potent and complex Aventinus. Well, apparently that wasnt enough and another version was needed. Thus, Edelster Aventinus. Edelster is a distilled/spirit version of Schneider Aventinus.

Located near the Schneider Brewery in Germany, is a small distillery/bakery/brewery called Schraml. Started in an old convent and rectory in 1817 by Johann Baptist Schraml, the distillery has been in the family for almost 200 years. The distillery has been known for creating fine brandies and liqueurs from fruits and grains all grown in their own fields. They also brew a beer called Zoigl which is readily available in the area. Schraml is the distillery responsible for bringing us the distilled version of Aventinus.

Distilled beer is actually a rather simple process. Its made by taking fully fermented beer (ready to be consumed beer) and boiling it into a batch or pot still. Throughout the boiling process, different parts of the beer will be removed until youre left with a clear distillate. The remains will be a majority of the alcohol and some of the flavors of the original beer. The remaining flavors can be altered based upon the temperature at which the beer is boiled and cooled. Though not present in the Aventinus distillate, it is also common for some of the original beer to be added to the finished distillate to help bring out more of the flavor.

Like the original brewed version of Aventinus, the distilled version retains some of its base aromas of fruits such as banana and strawberry, plus spicy hints of basil, clove and black pepper. A lot of the aromas also come out in the flavor that go perfectly with the complex sticky mouth feel. Edelster Aventinus truly brings a unique twist to the classic Aventinus.



Youve Been Served

The Dimpled MugIf you have a hard time keeping a handle on this one, its time to call it a night. By sCott willey

The dimpled mug is a classic drinking vessel, but its origins are shrouded in mystery. By the end of the Victorian Era, pub patrons were still drinking out of pewter tankards, which hid the sediment found floating around in the ales and lagers of the time. Soon after, as pubs became better lit and brewing practices became much more reliable in the process of filtering, drinkers started to take notice and appreciate the clarity of their beers. In the 1920s, the first mass produced glass for drinking beer was the ten-sided handled pint mug. Keep in mind, these were mass produced in Europe, since Prohibition was in effect in the US. This mug gained popularity when the

Brewers Society used its image in their Beer Is Best advertising campaign in the 30s. It is believed that the dimpled mug arrived roughly around the end of the second World War, popular for its grenade-like appearance and texture. The mugs were popular with pub owners for their strength, and it is believed that the dimple pattern was introduced simply to save on the amount of glass used in making them. The dimpled mug is convex wider at the mouth than at the base and accentuated with a thick handle, making them easy to grasp by the handle or by the glass itself due to the dimpling pattern, even when condensation has formed. The thick walls are great for keeping a chill on your beer, and the handle keeps you from warming its contents with the warmth of your hand. Although the mugs wide mouth is excellent for catching the aroma, some feel that the dimples make it harder to appreciate the beers appearance, while others would argue that the facets catch the light and increase the color and clarity of beer. Their decline in pubs is due to cost, and storing them is a hassle considering they arent stackable. However, the mugs make an annual comeback around the time Oktoberfest beers are reintroduced. Although outdated, the dimpled beer mug is a classic in the history of our favorite beverage, and is sought out by glassware collectors, especially from the old Ravenhead Glassworks in Lancashire, England. Rest assured, no matter how tipsy you get during Oktoberfest, the handle of the dimpled beer mug will make it easier to grasp your beer, and its thick walled construction will keep you safe when you drop it, or eventually stumble and fall on to it.

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From the Cellar

A True Cellaring Beer A 1998 Rochefort 10 and a 2010

Rochefort 10. By phillip l. pittore iii

As I prepared for this months tasting, it only took a moment to realize I had the greatest job in the world. Not only do I get to try some of the best beer the world has to offer, I get to share it with you. I am able to provide a blueprint to cellar, and later enjoy, all the benefits aging beer can provide.

This month is no exception. For this issue, Ive had the pleasure of comparing a Rochefort 10 from 1998, with a Rochefort 10 from 2010. While I certainly had my doubts about the quality of a beer aged twelve years, the results were phenomenal.

The 1998 bottle was brought back from Belgium 12 years ago, and cellared under proper conditions. The best by date on the label read 16/06/02. In this instance, it would be best if consumed by 2002. The 2010, had a best by date of 21/10 /14. Best if consumed by 2014. I can assure you that an additional 7 years past the best by date enhanced the characteristics tremendously.

The 1998 Rochefort 10 had no carbonation, and poured a very dark, mahogany color. It should be noted that a large glop of black yeast complimented the final pour. The 2010 was highly carbonated, and very similar in color.

The aroma from the 1998 had a definitive funk about it. It instantly reminded me of a damp cellar. There was also a faint hint of apple. The 2010 Rochefort had no discernible aroma. I was quite shocked by this, but its worth noting. This will lead to a distinct pattern throughout the tasting.

The first sip of the 1998 Rochefort yielded a plethora of plums, raisins, and prunes. I was astounded at how well this beer ages. The 2010 was very effervescent, and cleansed the palette thoroughly. Its important to document that from this moment forward, the 2010 became very difficult to judge. The 1998 overpowered and dominated the flavor and aroma of its counterpart.

After approximately ten minutes at room temperature, the 1998 Rochefort had a distinct aroma of a Manhattan. There was the

day to be sure I hadnt missed anything. The 2010 was a bit bready and yeasty with a recognizable fig characteristic. This was something that I definitely missed during the tasting, but was evident when tried alone.

In retrospect, this comparison will remain very difficult to beat. Though labeled best consumed within 5 years, Rochefort 10 is a cellaring anomaly, proving once again that aging beer is truly beneficial.

definitive aroma of both bourbon and bitters. Ironically, the 2010 hadnt changed a bit. It was still a great beer, but the 1998 was superior in all aspects.

After twenty five minutes, the aroma from the 1998, again, changed dramatically. The aroma was now reminiscent of blackberry brandy. It was also quite boozy. The finish was exclusively molasses.

I actually opened another bottle the next


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Ghosts may be rubbing elbows with you at

some of your favorite craft beer bars. To ke

ep the

evil spirits away from the spirits you are thr

owing back at Happy Hour, Philly Beer Sc

ene gets

locked in overnight to disrupt the paranorma

l party, and do a little Prostbusting...

By Scott Willey

Who You Gonna Call...

At Last Ca

ll?

THE PROSTBUSTERS!

Check out the evidence at phillybeerscene.com!


itizens of Philadelphia and its surrounding counties are lucky enough to live in an area that is at the forefront of modern craft beer culture, but situated in a locale that is

deeply rooted in history. Much of the charm of living in this area is how the old meets the new. Citizens and pub owners alike take great pride in the history of the area, and go to great lengths to preserve, rather than condemn, to make way for new structures. Trendy bars and restaurants take the shell of a centuries-old building, and breathe new life into it with updated interiors, cutting edge culinary arts, and a vast selection of craft beers. Many of our beloved craft beer bars are in buildings that have been taverns for hundreds of years, and along with alcoholic spirits, it is believed that some of our oldest taverns and inns may be keeping spirits of another variety well stocked, but not always on display.

After hearing stories that a handful of ancient watering holes in the Philadelphia area have reports of paranormal activity, Philly Beer Scene teamed up with a credible paranormal investigation group, Paranormal 215, to see if some of our favorite craft beer haunts may very well be haunted as well.

The Broad Axe Tavern originally opened its doors in 1681, and is said to be haunted by the daughter of a former owner, named Rachel. It is believed that after a night of drinking, a group of men finished up for the night, and left the tavern. They crossed paths with Rachel, and after harassing her, she fled the group of men by entering the tavern and hiding in the bathroom. She was never seen again. Recently, it is said that she haunts the bathroom she fled to, and her ghostly image can also be seen in the third story windows by passing motorists traveling Butler and Skippack Pikes.

Philly Beer Scene and Paranormal 215 met at 1am at the Broad Axe. Along with their usual team, Paranormal 215 also brought along John, an honorary member, who is a technical specialist, as well as Jim, a psychic with empathic abilities. We discussed the particulars with the owner Matthew, making sure not to fill Jim in with any of the reported paranormal activity. He requested that we not divulge any of the details because he chooses to rely on his abilities to guide him within an investigation. Over a 5 hour investigation, in various locations within the Broad Axe, it was rather interesting that Jim was drawn to the third floor and bathroom locations that seem to have the most activity. It has been reported that faucets and lights in the bathroom turn off and on sporadically, which was witnessed by members of Philly Beer Scene and Paranormal 215. After closer investigation by our photographer Pete Schuster, we believe we debunked the reports of the faucets, because it seemed to be a mechanical problem that occurred in three minute intervals that you could set your watch to. Interestingly enough though, Neil and I were in the bathroom with Paul and George while they were doing an investigation with divining rods. Made of copper, they are said to cross or face outward when held loosely in your hands in response to yes and no questions asked to the spirits. It is believed by

many paranormal researchers that spiritual energy is electromagnetic, and that spirits also feed off of electronic equipment, even draining batteries to build up the power to manifest. Copper is highly conductive, and that is why paranormal investigators use divining rods to try and make contact. Being a bit skeptical, Neil asked to hold the divining rods while questions were being asked, and they did move as if to respond to the questions being asked by George.

The most interesting evidence seemed to happen on the third floor. After setting up audio devices and cameras, we left the area and headed downstairs, leaving no one in the room. After reviewing the audio, there seems to be a ghostly whisper of a man saying Lost Girl. This is interesting, considering that there have never been reports of male spirits at the Broad Axe Tavern. Also, while retrieving the equipment that was left in the third floor dining room, the bathroom door, which was ajar, seemed to close by itself. Our attempts to reposition the door while walking and jumping on the floor close to the door, did not yield the same results as when the door closed on its own. Paranormal 215 also believes that when they were setting up for an EVP (electronic voice phenomenon) session in the basement, a female voice says, Help Me. All in all, there were some interesting EVPs, but no video or photographic evidence was captured of the spirits that haunt the Broad Axe Tavern.

Opening its doors in 1842 and originally called the Mansion House, the Pickering Creek Inn has long been considered haunted. This gorgeous structure is said to house the spirit of a Civil War soldier who was allegedly shot to death at the Inn. It is said that he spins a single rose in a vase, as well as holds conversations with guests. When the building was being renovated in 2003, workers discovered two sealed off rooms that were badly damaged by a fire and filled with antiques. Continuing the renovation, workers witnessed objects flying off of the shelves, and complained about having their hair stroked by the hands of spirits, and the smell of cinnamon and perfume. The workers eventually refused to complete the work on the burnt out rooms, and they were promptly sealed up. Philly Beer Scene was granted access to these rooms by the bartender, Steve, who was spending the night with us.

We arrived at 1 am, as the bar crowd was wrapping up for the night, and this evening, we were holding the investigation by ourselves. We had already had one investigation under our belt, so we had to have this down by now, right? Not exactly. After sitting at the bar for some time mapping out our investigation, Steve was cool enough to give us free reign of the building. Working as the closing bartender at both the Pickering Creek and the General Lafayette, it is often Steves responsibility to lock up for the night. He informed us that closing the Pickering Creek was a lot creepier than closing the Lafayette. He reported seeing things out of the corner of his eye, as well as hearing strange noises. After hearing about his experiences, we were anxious to get started in our investigation.

Who You Gonna Call...

At Last Ca

ll?

August 20, 2010 THE BROAD AXE TAVERN

C

August 21, 2010 THE PICKERING CREEK INN


Check out the evidence at phillybeerscene.com!


We headed to the basement first, and were surprised to find a sub-basement in the old inn. Checking out their website, we discovered that the inn was a stop for the Underground Railroad. Crouched down, and venturing over the dirt floor of the sub-basement, we discovered a large pile of old bottles, some dating back to the early 1900s. There had to be about 50 bottles, standing straight up and neatly arranged, partially dug out of the earth. Upon entering, it was significantly colder at the base of the broken stairs than it was anywhere else in the sub-basement. Curious about this, I purposely left the door open and the lights on in that area for over 2 hours, expecting the temperature to change. It didnt. Before leaving for the night, we did a quick EVP session. As we asked questions, there seemed to be a distant scream caught on the digital recorder. It is currently being analyzed by Paranormal 215.

The other area of interest was the two burnt out rooms that Steve gave us access to. Upon entering the room, the fire damage was noticeable, and there were antiques lying around, as well as boxes, TVs, and other random, newer objects. The upstairs of the Pickering Creek is currently a boarding house, and it looks as if they are using these rooms as storage. The only thing to note here is that Mat believed he saw shadows in the back of the one burnt out room, but believes that we created them. The photos from this evening are also being looked at by Paranormal 215, so all of the evidence is still under review. In hindsight, Neil and I agree that this location had an eerie feeling that was more predominant than the other locations. Was this our minds playing tricks on us, or does this location really possess something out of the ordinary?

There has been an Inn located on the site of the General La-fayette since 1732. There have been reports of a chair twirling on one leg, door knobs being rattled, doors swinging open on their own, footsteps on the second floor when no one was up there, the apparition of an old man in his nightgown making his way from the host stand to the kitchen, and several sightings of a woman

in the second floor dining room. Intrigued by the many reports of paranormal activity at the General Lafayette, Philly Beer Scene and Paranormal 215 were anxious to be locked in over night.

We had a large crowd of about 13 people between the magazine and the investigative team. The investigation proved to be difficult considering that the building is very creaky, and there was a lot of noise from people moving around and talking in adjacent rooms as investigations were being held. Surprisingly, this location seemed to have the most evidence between EVPs and even a photo of what seems to be a figure peering into a window from the outside... on the second floor.

The General Lafayette didnt seem very interesting while we were there, but the evidence that

was sent to me from Jim, the psychic that assisted us in the Broad Axe investigations, is very interesting. While on the second floor, Jim was asking questions. In an EVP recorded that evening, Jim

August 28, 2010 THE GENERAL LAFAYETTE INN AND BREWERY

Special Thanks to the Paranormal 215 Team:Chris - Founder/Lead Investigator

Paul - InvestigatorGeorge - Investigator

CJ - InvestigatorJeanne - Psychic

Jim - Honorary Member/PsychicJohn - Honorary Member/Tech Specialist



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is saying, Alright, well stay now. Is that OK? in which he seems to be answered by a voice saying, Sit right here. In another EVP from the investigation, Jim bids the spirits goodnight, causing an interesting malfunction in which it sounds as if a spirit responds by saying goodnight in a tinny, electronic voice. Also, when I entered the bar area around 3 am, I heard a sound similar to coins dropping on wood about 3 times. Shortly after I entered the area, the sound stopped. I looked around the table tops, the wooden floors, and the bar, and found nothing that could have produced those sounds. Could this have been a spirit settling up his tab for the evening or leaving a tip?

CONCLUSIONThe investigations were interesting to say the least, and all of the

evidence, including the EVPs, are available to you, the reader, to formulate your own opinions at phillybeerscene.com. The history of the Philadelphia area is intriguing, and the ghost stories and lore only add to the flavor of some of our favorite craft beer inns and taverns. If you are interested in more information on the paranormal, or know of a haunted location you would like to see investigated, visit paranormal215.com, or shoot Jim the psychic and John the tech specialist an email at [email protected]. Happy Halloween!



The Ultimate Thanksgiving

HOW TO THROW A BEER INFUSED

FEAST!PHILLYBEERSCENE.COM OCTOBER/NOVEMBER 201030


The Ultimate Thanksgiving

Every November, Thanksgiving comes around and brings us one of the greatest

days of the year. A whole day dedicated to good food, great beer, football and

family. However, sometimes all of that is not enough, and we want to find a

way to bring Thanksgiving to the next level. To do this, we picked out some of

the best chefs from the areas best bars. Together, these chefs created the ultimate

Thanksgiving dinner and each course incorporates some of the best local

beers and one special beer with a huge local following. This year, treat your

family to a better Thanksgiving dinner and have a new way to share your love

of craft beer with them. A few tastes of these recipes are sure to win over even

the most stubborn beer drinker.

HOW TO THROW A BEER INFUSED

FEAST!OCTOBER/NOVEMBER 2010 31


Beer and Mushroom GravyINGREDIENTS:4 oz. unsalted butter4 oz. flour2 shallots, peeled and diced2 lbs. mixed mushrooms; Crimini, Button, Chanterelle, Oyster, Portobello, Porcini Mushrooms. Mixture of any mushrooms will work. 12 oz. OReillys Stout 2 qt. stock, chicken or turkey, reduced to 4 cups3 sprigs thymeSalt and pepper DIRECTIONS: Prep and clean all the mushrooms. Use a wet paper towel to remove some of the dirt and any other debris. In a Dutch oven or large pot over medium heat, add butter. Once melted, add the shallots and thyme, and saut for 2-3 minutes. Add mixed mushrooms, a pinch of salt and saut for 8-10 minutes, or until the mushrooms have released their water and start to caramelize. Add flour and mix well. If your pan isnt large enough, saute mushrooms in batches. Deglaze the pan with OReillys Stout, stirring until the beer has reduced by half and add the reduced stock. Bring to a boil, turn heat down to a simmer and cook for 15-20 minutes. Taste and season with salt and pepper. Pour over your mashed potatoes, meat loaf, turkey, etc.

Cork Mashed Potatoes with Beer and Mushroom Gravy Chef: Sae An

Mashed PotatoesINGREDIENTS:3 1/2 lbs. Russet potatoes2 tbs. kosher salt2 cups heavy cream lbs. unsalted butter6 cloves roasted garlicSalt and pepper to taste

DIRECTIONS: Peel and keep potatoes whole. Place in a large pot, add the salt, and cover with water and beer (Dont get too crazy with the beer because it can get very expensive. Choose a relatively cheap beer.) Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the heavy cream, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and stir to combine. Add salt and pepper to taste. Let stand for 5 minutes so that mixture thickens and then serve.



INGREDIENTS:2 turkey breasts2 turkey legs & thighs1 750ml Bottle of Bruery Autumn Maple2 shallots5 cloves of garlic2 bay leaves3 sprigs thyme2 tbsp. whole pepper corn2-4 tbsp. maple syrup1 cup of cream lb. unsalted butterSalt & pepperOil

Devils Den Pan Roasted Turkey with Bruery Autumn Maple Sauce Chef: William Rogers

DIRECTIONS: Preheat oven to 500. Pat turkey with paper towels until dry. Sprinkle with salt and pepper on both sides of turkey. Heat 2 large saute pans on high. Add enough oil to barely cover the bottom. When oil is hot, add turkey skin side down. After 2-3 minutes, turn heat down to medium and cook for 10-15 minutes or until skin is crisp and golden brown. Check frequently. Chop shallot and garlic. Combine shallot, garlic, bay leaves, thyme & peppercorns in a bowl. When turkey skin is golden brown, remove from pan.

Split herbs between two pans & saute for 2 minutes. Split the Bruery Autumn Maple evenly between two pans. Return turkey to pans, skin side up. Put both pans in oven and cook until turkey is done (use thermometer) 165. When turkey is done, remove pans from oven and place turkey on a warm platter. Strain liquid into sauce pot. Reduce liquid by over medium heat. Add cream and reduce by 1/3. Whisk in butter a little at a time. Whisk in maple syrup. Remove from heat and spoon over turkey or serve on the side.



INGREDIENTS: 2 cups parsnips2 cups celery root diced2 cups carrots diced1 cup fennel diced1/2 cup celery diced1 cup onion diced4 cups pork sausage large diced6 apples diced5 cups craisins10 cups of 1 inch diced sourdough bread2 cups Kriek2 cups pork stock (vegetable stock can be substituted)2 tbsp. dijion mustard3 tbsp. tarragon, 3 tbsp. sage, 2 tbsp. thymeSalt to taste

DIRECTIONS: Saute in vegetable oil, celery root, parsnips, carrots, fennel, and celery until tender and put aside. Saute in vegetable oil, apples and craisins and place aside. Saute in vegetable oil, pork sausage until golden brown then add onions and caramelize, add mustard, beer, and pork stock. Drain liquid. In a large bowl, add bread, tarragon, thyme, sage, and then add steps 1,2,3, all into the bowl. Mix together and slowly add liquid back in while mixing. Put into a casserole dish and bake at 400 F until golden brown, about 10-15 minutes.

Chef: Nick Mezzina

INGREDIENTS:8 sweet potatoes peeled and sliced 1 in. thick lb. butter6 oz. honey3 cups of Philadelphia Brewing Co.s Fleur de Lehigh1 tsp. kosher salt

8 sweet potatoes whole, unpeeled4 cups of Philadelphia Brewing Co.s Fleur de Lehigh1 tbs. kosher salt

2 tsp. allspice8 egg whites2 oz. sugar tsp. cream of tartarZest of 2 oranges

DIRECTIONS: Combine butter, honey, beer, and salt. Bring to a boil, then remove from heat. Place sliced sweet potatoes in a casserole dish and pour the hot mixture over. Cover and bake for 40 minutes at 350 F. While the potatoes bake, place the whole sweet potatoes in a casserole dish with beer and salt, cover and bake for 1 hour. Strain the sliced sweet potatoes and reserve the honey mixture. Remove the whole, steamed sweet potatoes from the beer, discarding the liquid. Peel the skins off the potatoes and puree in food processor with the reserved cooking honey. Puree until smooth. In a very clean mixer, blend whites, sugar, orange zest and cream of tartar until stiff peaks form. In a casserole dish, layer the roasted potatoes, then place the puree on top. Bake for 30 minutes uncovered at 350 F. Remove casserole and layer meringue on top and bake for 10 minutes.

Triumph Kriek and Sausage StuffingChef: Nick Devine and Stefan Vasilis

Misconduct Tavern Sweet Potatoes


INGREDIENTS:1 head cauliflower, broken into pieces 1 lb. fresh green beans 1 tsp. fresh thyme, chopped tsp. garlic 1 cup heavy cream 1 cup Yards George Washington Porter1 cup bread crumbs 1 cup Parmesan cheese lb. butter lb. sliced Crimini Mushrooms 2 tsp. salt 2 cups fried onions, canned or fresh (For fresh, take one onion and slice it thin.) Beat one egg with some milk. Place the onion slices in this and then coat in flour and fry in a saucepan in canola oil until crispy. Drain on paper towels on a plate.

Brauhaus Schmitz Cauliflower Green Bean Gratin Chef: Jeremy Nolen

DIRECTIONS: Blanch green beans and cauliflower for three minutes in salted water. Mix the beer, cream, half of the butter, garlic, thyme, and salt and put in a saucepan on the stove. Heat this until the butter is melted and remove from heat. Place the blanched vegetables and the Crimini Mushrooms in a casserole. Mix in half of the Parmesan cheese. Pour the hot liquid over this. Melt the other half of the butter and mix with the bread crumbs and Parmesan. Spread the bread crumb mixture over this and top with the fried onions. Place in the oven, uncovered for twenty minutes. Remove and serve.



Ricottta GnocchiINGREDIENTS:1 1/2 lbs. fresh ricotta (I used Claudios)2 large eggs tsp. fresh grated nutmeg2 tbs. of salt1 1/2 cups all purpose flour

DIRECTIONS: In a mixing bowl, with a heavy gauge whisk, whisk together ricotta, eggs, nutmeg and salt. Add the flour all at once and mix with your hands until it just comes together and let it rest for 20 minutes. Lightly flour and roll the dough flat and cut into snakes. Roll the snakes and cut into 1 inch pieces. Place on a lightly floured baking sheet and refriger-ate. Get a large pot of boiling water and add 2-3 tbs. of salt and have a container of ice water ready to go. Add the gnocchi to the boiling water, being careful to separate them. When they float and expand, skim them out and shock them in the ice water just until they shrink again. Drain well and toss them in a mixing bowl with a light coating of extra virgin olive oil. Refrigerate for up to 4 days.

Roasted Squash and SageINGREDIENTS:1 medium sized butternut squash (peeled, seeded, and medium diced)Extra virgin olive oilButterSaltDIRECTIONS: Get a large saut pan really hot. Add just enough olive oil to coat the pan. Add one layer of the dice squash and add a few pats of butter on top, dont move the pan until they start to brown. Toss with a little salt and continue sauting until they are just starting to get soft. Spread out on a plate, let cool and repeat until all the squash is cooked.

Braised Duck Leg with Ricotta Gnocchi and Roasted SquashChef: Scott Schroeder of SPTR

Cider and Coffee Braised Duck LegINGREDIENTS:6 large duck legs20 cloves of garlic1 onion (cut in half at the equator)1 bulb of fennel1 tbs. whole black peppercorns8 bay leaves6 sprigs fresh thyme3 tbs. fresh ground coffee2 tbs. sherry vinegar3 bottles of Original Sin Cider

DIRECTIONS: Preheat and oven to 450. Season duck legs with salt and pepper. Place in a medium hot saut pan and render the fat off until they are crispy and brown, dumping the fat off as it renders. Set them in a baking dish that will hold them, the cider and the vegetables. When they are all rendered, turn the pans up to high and add a little of the fat back to them. Add the two onion halves and let them get black (burn them on the one side) and place them in the dish with the legs. Evenly distribute the rest of the vegetables in the other pans and saut until golden brown and put them in with the duck. Deglaze the pans with the cider and add to the duck. Add just enough water to cover the meat of the legs, add the bay leaves and cover with foil and place in the over for about 40 minutes or until the duck is just tender. Remove the duck and place in another container that will hold them and the cooking liquid.

Strain the juice, add the coffee, thyme and vinegar. Season with salt to taste and pour over the legs to allow them to cool. Cover them and refrigerate. They should last from 4 to 6 days.

Finishing the DishINGREDIENTS:Duck legsGnocchiSquash20 fresh sage leaves1 tbs. chopped garlicGrated Parmesan cheeseOlive oilButterSalt

DIRECTIONS: Preheat and oven to 450. Place duck legs with juice in the oven until hot, 10-15 minutes. Get a large saut pan really hot, coat the pan with olive oil, add gnocchi (You may not need it all and dont over crowd your pan.) Add a few pats of butter and dont touch the pan until they start to brown. Add the garlic and toss until the garlic just starts to brown and quickly add the squash and sage. -Continue to saut until the sage is wilted and add a splash of water. Season to taste. Divide the gnocchi evenly on six plates, sprinkle some cheese on top, then place 1 duck leg on each. Plate and ladle a little juice over the leg. Serve immediately.


Monks Caf Cranberry and Tuile Chef: Tom Peters

Cranberry CompoteINGREDIENTS:25 oz. fresh cranberries (frozen uncooked work just fine, but thaw first)12 oz. small bottle of Russian River Consecration (You can substitute Allagash White or other Wit-bier for a lighter compote.)

2 medium apples - peeled, cored and diced1tbs. shallot, finely diced1 medium organic orange - just the zest3 tbs. salted butter2 tbs. brown sugar6-8 ripe figs - rough cut with skins on cup toasted walnut pieces

DIRECTIONS: In a 375 oven, spread the walnut pieces on a cookie sheet and place in your preheated oven for 4 to 5 minutes - just enough to remove some of the oil from the walnuts.

In the heavy bottom sauce pan, cook the cranberries and Russian River Consecration over medium heat until the mixture becomes thick enough to coat the back of a spoon. That should take about 25 minutes. Remove from heat. While that is thickening, saute the apples, shallot and orange zest in the butter for 2-3 minutes. Add brown sugar and cook until it caramelizes. Add a pinch of salt & pepper. Combine the cranberries with the apple mixture. Fold in the the figs and walnuts.

Tuile (pronounced twheel - wheel with a t)INGREDIENTS:In a bowl, combine:1/3 cup sugar2 egg whites, large1 tsp. orange zest cups walnuts - chopped finely7 tbs. melted butterPinch of allspice

Then, thoroughly mix in:2/3 cup all purpose flour

DIRECTIONS: Preheat oven to 325. Place a tbs. of the mixture on a parchment paper-lined cookie sheet. Spread the mixture into a 4 in. circle using a rubber spatula or soup spoon. Bake for 8-10 minutes or until golden brown. Place one Tuile on the plate. Spoon the Cranberry mixture on the Tuile about 1/2 inch thick. Top with an additional Tuile. To garnish, top with a soft, spreadable goat cheese from Green Meadow Farm (you can substitute crme fraiche) and a dollop of the cranberry mixture. Sprinkle with a dash of chopped walnuts.

NOTE:The Cranberry Compote can be served either warm or room temperature. It is delicious both ways.



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Resurrection Ale HouseYet Again Bringing New Life to Off-Beat Parts of the City. By Mat Falco

Its hard to tell sometimes whether Brendan Hartranft and Leigh Maida are in the business of opening bars or, not to use a cheesy pun, resurrecting neighborhoods. With their third venture in the past few years, the couple decided to bring life to the closed down and uniquely designed Yellobar in the Graduate Hospital area of the city. Having already begun their beer domination with the likes of Memphis Taproom in Fishtown and Local 44 in West Philly, Brendan and Leigh had already formed a strong following and had the city hyped for another location.

Opening only one year ago, Resurrection Ale House has caught on quickly and become a local resident hot-spot. It may be smaller in size, but it surely does not lack in character as it has one of the most unique bars in the city. What sets their bar apart from others in the city is that it is bi-level. The back side of the bar is literally on a separate floor and taller than most of the bartenders. The other side of the bar is the typical bar height, but why sit down low when up top you have prime position (on par with the rail at the front window of the 15th and Walnut location of Qdoba for people watching) to spy on the rest of the bar patrons. However, there is more to this cozy little place than a bi-level bar. Like the other two bars running under Brendan and Leighs reigns, Resurrection is one of the premier spots in the city for a great beer list thats complimented by an equally palatable food menu.

Despite having a great beer list, Resurrections list isnt overwhelming. There are not 1,000 options to leave you feeling unsure of what to drink. Rather, Brendan and Leigh created this list with the mindset of putting quality over quantity. The tap list consists of 12 rotating lines and a hand pump. The taps are always flowing with a great variety of locals and favorites from around the world. There is also an opportunity to discover rarities from highly sought out breweries such as Russian River, and theres always a good chance of finding a Belgian geuze to be savored. As for the bottle list, its also kept minimal at around 40 bottles. The bottles have a strong Belgian focus with a few Cantillons amongst others. Also, look out for such local classics as Dogfish Head Worldwide Stout, which they keep stored atop the bar at room temperature so youre sure to pick up all the little nuances in this complex beer. Like the beer list, the food menu is also created with a quality over quantity focus. The menu is filled with creative, exceptionally tasty items such as a beef tongue sandwich or their take on the classic twice fried chicken. Resurrection Ale House also serves a brunch menu to keep the weekend morning crowds happy. So, take a stroll down to Grays Ferry Avenue and see for yourself how Resurrections delicious food and extensive beer list has livened up our already legendary scene. Resurrection Ale House is located at 2425 Grays Ferry Ave., Philadelphia, PA 19146.

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Rev

iew Mans Best FriendThe Blue Dog Pub invites you to Come.Sit.Stay. By Ken ogBorn

This past weekend I had the pleasure of sharing an evening out with a group of friends at the highly recommended Blue Dog Pub in Lansdale, PA, not to be confused with the Blue Dog Tavern in Chalfont, PA. While the Tavern and Pubs owners are one in the same, the Tavern focuses more on a sit down dining area. The Pub was more my style.

When you enter the Blue Dog Pub, you are reminded of the corner bar some of us may remember when we were younger. You can hang out at the very large bar area, sit down at a group of tables or booths, shoot a rack of pool, or play darts. The bar is decorated with beer signs from a variety of regions. In addition, you will find black and white posters with the infamous Blue Dog in various settings, including sitting in the drivers seat of a car.

But, on to the real reason most go to pubs, which is the beer. As the microbrew explosion continues, the Blue Dog Pub is the place to be. The beer menu consists of approximately 30 microbrews on tap at any given time. You can try beers by the pint or pick up a sampler of four of your favorites for just under six bucks. Samplers are served in 4oz. glasses with a place card reminding you of your choices. The beer selection varied from coffee stouts to high ABV ales, as well as lambics, something you rarely see on tap. You can also get beer by the bottle. As you enter the pub, there are refrigerators and shelves full of hundreds of different by-the-bottle-beers ranging from seasonal ales to very rare

Belgian styles. Any of these bottles can be served at your table or taken home for later. I appreciated this feature, as I liked the idea of buying single bottles of beer. I was also particularly pleased with their Coming Soon menu. When a keg is done, the pub puts something else on tap so the menu is constantly changing, a great reason to return for another stay.

Since our group enjoys different kinds of brew, five of us tried samplers. I think we covered the whole menu on the first round. Our waiter Ryan totally impressed me by taking our order without pen and paper and never missing a selection. The atmosphere was smoke free and very laid back with plenty of room to relax, watch a sports game or just chill and chat with your friends. We ordered some appetizers first and then ordered dinner later. No one rushed us to do either and everyone in the group was pleased with the food and the service.

I recommend everyone Come, Sit and Stay at the Blue Dog Pub. Enjoy some great beer, great food and relax. On your way out, take a few of your favorites home or maybe even try something new or unique. You wont regret it and I would never steer you wrong.

The Blue Dog Pub is located at the Allen Forge Shopping Center on the corner of Allentown and Valley Forge Roads in Lansdale, PA. Plenty of parking is available and reservations are not needed.


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HOW PHILLY BEER SCENE REVIEWS BEER

Every issue Mat, Neil & Melissa, from Philly Beer Scene, get together with a notable guest and a member of the scene for a small, private, tasting session called the The Tasting Room. Approximately a dozen beers are chosen that are new, seasonal or just interesting.

Rather than presenting an overly-detailed single perspective review, The Tasting Room serves to be a brief written account of key points made between the tasters. Each taster designates a rating from zero to five stars, justifying it in their own way. The sc

philly beer scene

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