Writing This Ship: Part 9 - Speaking of growth, how about Tröegs?

(photo credit: Tröegs Independent Brewing)
The other day, I shared the continued growth of the Iron Hill family and their newest location in Huntingdon Valley, Pa.

On yet a larger scale, out in Hershey, Pa., Tröegs has unveiled its spectacular new addition, the Splinter Cellar. They sure have come a long way from the humble beginnings in Harrisburg. Ordinarily I wouldn't simply repost a press release, but since I have yet to develop any first hand experience at the Splinter Cellar, it makes more sense just to get this out there for you.

Read the interesting and information-filled blog post and hang in there until the end where they discuss plans for 2017. Yes, I get excited for both greenspace and parking.

I haven't been to the brewery since earlier in 2015 just as they were breaking ground for the Splinter Cellar. When I return there later in October, I'm sure I'll have plenty more to share. Until then...

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MEDIA ADVISORY: (July 14, 2016) Tröegs Independent Brewing has opened the doors to its wood-aging dream space, the Splinter Cellar. With three new 9,300-gallon foeders, the Splinter Cellar is a home for wild yeast and a wide-open canvas for creative cellaring. To celebrate the opening, Tröegs is releasing a limited amount of Wild Elf, a Pennsylvania Wild Ale made with local cherries and the microflora that hitchhiked in on them.

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Our wood-aging dream space, a little something we’re calling the Splinter Cellar, is now open, and to help celebrate this milestone, we’re releasing a Pennsylvania wild ale called Wild Elf.

Back in 2010, brothers Chris and John Trogner were sketching their vision for a new brewery on the back of a napkin. If you’ve been to Tröegs, you know what they came up with: a large central Tasting Room, an open brewhouse, a self-guided tour path around a Quality Control lab, plenty of room for fermentation and a General Store for beer and goods to-go.

They also pictured a space dedicated to wood-aging. It would be a sanctuary for strong ageable ales, a home for wild yeast and bacteria, and a wide-open canvas for creative cellaring. From this space would grow a new series of Pennsylvania wild ales brewed with the fruit and microflora from our backyard.

Over the years we’ve given a home to nearly 300 wine, bourbon and virgin oak barrels, as well as three small oak tanks called foeders, but the dedicated wood-aging space kept getting shelved for another day.

That day has arrived. [Read more at the brewery's blog]

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Beer News You Should Know - continued

In addition to the newsroll I sent up for you yesterday, here are two that I omitted from the January/February timeframe and one that just hit the wire this week.

Tired Hands - From the sounds of things, the lines are exactly what you'd expect them to be at Tired Hands. But, good news for those that want a non-growler package of THBC beer to go that holds up nicely in a can — and pounders at that. Must find my way into a few of these gems myself in the very near future. [Link to Philadelphia Magazine/Foobooz]

Tröegs - Hershey is so darn lucky to have Tröegs that I would consider moving there if only for the brewery, not to mention the couple dozen other great reasons. After 4+ years growing into this new brewery (after moving from Harrisburg in 2011), Tröegs is ready to expand again. This new addition will be called Splinter Cellar — love the name — and hopefully it will come with some additional parking space! [Link to Tröegs' blog]

Ship Bottom - The Delaware County Ship Bottom brewery has been making some respectable size waves the last few years from the modest brewery in Wallingford. Plans to move the brewery to its naming inspiration — Long Beach Island, NJ — are nearing completion and the Beach Haven shore point will be an even better destination for it come this June. [Link to Philadelphia Business Journal]

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Dock Street and The Four Seasons. Old Neighbors back together again.

(Truffled Old Ale, winter seasonal release from Dock Street and The Four Seasons)

Dock Street and The Four Seasons began their relationship over 20 years ago when the brewery and restaurant opened just around the corner on 18th Street in the space that is currently occupied by Public House. Much looks very familiar at the old brewpub, but Dock Street has certainly taken its spirit in a different direction than its original Center City location suggested.

Dock Street has been at 50th and Baltimore in West Philly for the past five years after Rosemarie Certo took back the reins of her restaurant and brewhouse. After a few noteworthy brewers, Scott Morrison has reemerged as head brewer from the brew kettle's shadows. It seems that barely a few months pass without a beer forum thread asking a question along the lines of "What ever happened to The Dude?" or a beer writer making passing reference to potential plans of his to open his own brewery here or there.

(The collaboration team, sans Chef, from left to right, of Scott Turnbull, Four Seasons Fountain Restaurant's sommelier, Rosemarie Certo, Dock Street owner, Scott Morrison, Dock Street head brewer, Marilyn Candeloro, Dock Street sales, marketing, and public relations coordinator, Justin Quinlan, Dock Street brewer)

Morrison's been manning the mash paddle at Dock Street since Ben Potts left a few months ago. At one point, Morrison did have designs on opening his own brewery and had the whole brewhouse in storage awaiting that day. Though, for the foreseeable future, he is back in the fold at Dock Street, having recently sold the brewing equipment to an outfit in Alberta.

To bring this all back to 2012, Dock Street has partnered with The Four Seasons on a planned series of beers paired with the seasons of the year. The first one up is available exclusively at the hotel's Swann Lounge and Fountain Restaurant beginning Monday, January 30.

The beer is called Truffled Old Ale and is much like the name suggests. All the recipe details are up on Dock Street's website, including words like "malty", "chardonnay barrel", "winter truffles", "vodka" that are sure to peak your palate's interest.

I had a chance to preview this beer at the hotel's Swann Lounge last night. It's still rather remarkable to be drinking quality craft beer in a setting as warmly rich and comfortable as The Four Seasons. I'd first done this with Fritz Maytag three years ago during Philly Beer Week. At the time, I'll admit that I was nothing more than skeptical of The Four Season's intention of getting involved with Philly Beer Week. Really? It had to be nothing more than a marketing ploy, right? Would they really represent craft beer throughout the year? Then, they really stepped up their involvement during last year's PBW with a daily focus on various local craft breweries. Now this. Color me convinced.

(A glass of beer. Certainly more interesting to drink than to look at.)

So, what's the story with the beer, you ask? Any fears that this is just a novelty beer should quickly subside after the first taste. The truffle essence is rather subdued and plays just a hinting role in the flavor of the beer, instead letting the hallmark English maltiness and slight bitterness remind you that this is a beer. A beer, in fact, of which you can have more than one. The truffle essence comes out so slightly as the beer warms, as does the chardonnay characteristics.

Only on January 30, the 750ml bottle will be available at The Four Seasons for $16. There are somewhere around 15 cases, give or take (depending upon, of course, how much we drank last night), available for sale.

After that, the bottles will sell for $19.85 until they're gone. Get it? 19. 85. The year of Dock Street's founding.

Expect more from the collaborative series beginning with a spring release -- style still yet to be determined by Morrison and Chef.

(Dock Street beer taking center stage in the Swann Lounge in front of the fireplace)

Controlled and organized craziness at Victory on Dark Wednesday

I went to Victory for a growler fill up and a sandwich to go...and to witness the throngs of beer enthusiasts lined up for bottles of Dark Intrigue, the barrel-aged Storm King Stout. Bottles? More correctly -- cases, which was the per person limit again this year. Since it seemed that more is the new more and more is always better. So, yes, it was mostly cases going out the door one at a time.

Any thoughts of taking even a single bottle home with me were quickly dashed when I heard the line started at 6:30 a.m. (headed up by Rob, you may know him better as Amish Rob) and swelled to at least a couple hundred by the time the doors opened at 11:30 a.m.

Reportedly, the Storm King picked up a few percentage ticks in ABV from the barrel, nearing the 13% mark this year. If you like your Storm King and you like your Bourbon, I think you're gonna like this. A little heftier in body than last year, it's a smooth sipper with big Storm King and big bourbon flavor, but yet not overly boozy. All around, seems that the balance they were looking for was pretty decently struck.

Select retail shops are getting it soon and it'll be on tap at Victory's pub until it's finished. Cases $180, 750mL bottles $15, 5-ounce samples at the bar $7.50. (last number not a misprint, btw)

Downingtown Dish, appropriately, has a quick summary of the mid-day's doings and some quotes from Amish Rob. (uh, er, and it looks like I've snuck into one of their pictures playing the delivery guy. Actually, there's a sorta funny story associated with that handtruck.)

(If stretched out, the line likely would have reached Acorn Lane)

(Lovers of Victory beer, and more specifically barrel-aged Storm King Stout, lined up at the crack of dawn and braved the elements to secure the tasty beverage

(They queued up for the beer and filed out one by one)

(Matt Krueger and other Victory staff manned the flow of Dark Intrigue out the door beginning at 11:30 a.m.)

(Kate and Bob, Victory and barrel-aged beer enthusiasts, enjoy a taste of Dark Intrigue at the bar)

(Everything was priced to move, including the barrels used to age the Dark Intrigue)

The weather may be dark and dreary, but the beer will be dark and intriguing

From the sounds of the title, it almost sounds like I'm writing press copy for Victory Brewing. Knowing how many of you are really jazzed for the (final?) release of Dark Intrigue, I thought I'd give you a behind-the-scenes peek.

I'd planned to stop by in person and snap a picture or two of Dark Intrigue behind-the-scenes, but for living so close by, I should figure out how that never happened. Instead, the brewery sent along a couple of pictures that you may not have seen. It's cases and pallets of Dark Intrigue being readied for distribution and assurance that they're ready to go.

If you're planning to head to the brewery early tomorrow morning, keep in mind all the details that I shared with you last week and.....bring a poncho!

9 days 'til Black Friday, but only 7 days 'til Dark Wednesday at Victory

Likely by now, you've caught wind of the return of the Dark Intrigue barrel-aged beer at Victory.

Next Wednesday, at this time, some of the eagerly awaiting beer geeks enthusiasts will be lining up prior to the brewery/restaurant's opening at 11:30 a.m.

Good thing is, compared to last year, it sounds like there'll be more product to go around and more organization to keep those looking for the beer happier.

Brewery staff will be on hand to keep the atmosphere fun in the hours leading up the official release. From 9 a.m. to 11:30 a.m., every person in line will receive raffle tickets for freebies that will be given away. And, One Village Coffee (the coffee collaborators in the awesome Victory Village beer project) will be serving up free coffee to those in line.

As for supply, they are expecting upwards of 250 cases available for sale at the brewpub with another "few hundred" getting distributed throughout their footprint from those wholesalers that placed orders.

But, as they've been very careful to say at the brewery, "Get it now before it goes away forever". Of course, I'm always skeptical that anything as extremely popular as something like this will ever go completely away forever. But, as Karen Noonan, communications manager at Victory, commented: "I'm sure we'll experiment with barrel-aging again some day. But right now, as we are approaching capacity for our brewing, there really isn't room to hold all of those barrels. They take up a lot of space."

Oh yes, and since this project is indefinitely disappearing, the barrels too must go. They are selling off the bourbon barrels that the beer was aged in. As of last week, 130 of the 159 have already been reserved for purchase. If you'd like to get in on one of those, you should -- as they say -- act quickly. (Update: The barrels have now all been reserved and the brewery is taking a waiting list of names.)

I may mosey over to Victory to check in on the festivities and grab a little lunch. Seems like a swell way to kick off the long Thanksgiving holiday weekend.

Happy Dark Wednesday. Hope you all enjoy and get what you asked for in your stocking :)