Monday, February 11, 2008
Philly Beer Week: A Truly Charitable Event
In all of the talk lately about festivals, beer, and charity, I thought I'd bring attention back to one of Philadephia's truly charitable beer events. The involvement of White Dog Community Enterprises tells us exactly what we need to know about the charitable endeavors of this program. Check out some of the publicity video linked over at YouTube.
http://www.youtube.com/watch?v=aaERmKNRdcU
http://www.youtube.com/watch?v=jWJgazB17fQ&feature=related
Friday, February 08, 2008
Philly Beer Week: March 12th at TJs in Paoli, PA
Did you hear about a little PBW event that has my name tied to it? Everyone seems to be talking about it except for me. Dunno why. Lew, Jeff, and I had a flurry of conversation about putting an event together; then the details were settled. What next? Well, let's see...Lew put up a spot on his site to mention it; Jeff posted it on TJ's and Beer Advocate's websites; and, I did what? Weird, eh?
Anyways, I've been all over the place of late but finally got my act together and have something to say about the evening of March 12th. I'm very excited about it; enough to give up my reservations at a Monk's dinner with Stephen Beaumont on that evening to do this event at TJs. First, it's all of about 4 1/2 minutes from my house (if all lights are green) and it'll be a chance to show off an (almost) embarrassment of beer riches in Philly's western suburbs.
When the PBW concept was first announced last year, I first envisioned (and I think a few others did as well) the 10-day event spanning from Dogfish/Stewart's/Iron Hill of Delaware to Flying Fish/Triumph/Tun Tavern in New Jersey to Weyerbacher/Bethlehem & Allentown Brew Works of the Lehigh Valley to Appalachian/Tröegs/Lancaster of the state's Bible Belt and all centered around the crown jewel of Philadelphia. Ambitious, yes...but worthy of demonstrating Philly Beer Week. Well, of course, it all got sucked back to the core of its being: Philadelphia. But, I started to wonder why, oh why, did it seem to become exclusively Philadelphia. As events were being called out, they were virtually, if not all, located within the city proper. Even quality stops just stones throws from the city limits were not hosting events. That just didn't seem right, either.
Now we're seeing some events pop up at some higher quality venues outside of the city. That's where Lew, TJ, and I come in on March 12th. It also fits the wallets of those not looking to drop the better part of a c-note on an event. That was another thing that was starting to eat at me; the lack of lower-priced events. That's now taking care of itself too, with many events less than $35 even free/pay as you go.
On the 12th, what we hope to accomplish is an event at a high quality suburban establishment showcasing some of the best of what the Delaware Valley craft brewing scene has to offer. And if you haven't sampled some of the innovative beer-inspired cuisine coming out of Jeff's kitchen, we think that you'll be pleased at what this night has to offer.
Here's the detailed listing from Philly Beer Week's calendar (and hanging in the TJ's restrooms).
Philly-Area Beer: Yeah, We've Got That
TJ's Everyday
35 Paoli Plaza, Paoli, PA
6:30 p.m. $25 six-course tasting menu, beers extra.
Join nationally-known beer writer Lew Bryson and local beer scene guru Bryan Kolesar of BrewLounge.com, at one of the hottest new beer bars in the area for a wild waltz through the full breadth of beer produced by local brewers. Bryson and Kolesar will lead you through the local harvest with details, suggestions, and brewery stories, while TJ's kitchen supports it all with a grand presentation of cuisine a la biere. Tickets go on sale February 6; please reserve by March 1.
Victory Construction: More Photos
Wheels of progress keep turning at Victory. Pictures have been updated recently on their site. Check 'em out.
What's On Tap at The Drafting Room in Exton, PA - 2/7/08
The Drafting Room in Exton, PA has a decent web presence and quite a huge reputation preceding them. Their beer turns over quite quickly. So, in the spirit of service, whenever I get to The Drafting Room, I'll post the current tap list.
What's on line as of 2/7/2008?
Boulder Obovoid
General Lafayette Winterfest
Lagunitas Hairy Eyeball
Rogue Brewer
Sierra Nevada Harvest Ale [2006]
Sierra Nevada Schwarz
Sierra Nevada Bigfoot [2006]
Sierra Nevada Bigfoot [2007]
Sierra Nevada Bigfoot [2008]
Weyerbacher Blithering Idiot
Victory Hop Devil (cask)
Sly Fox O'Reilly's Stout
Legacy Midnight Wit
Sierra Nevada Pale Ale
Lindemans Pomme
Amstel Light
What's on line as of 2/7/2008?
Boulder Obovoid
General Lafayette Winterfest
Lagunitas Hairy Eyeball
Rogue Brewer
Sierra Nevada Harvest Ale [2006]
Sierra Nevada Schwarz
Sierra Nevada Bigfoot [2006]
Sierra Nevada Bigfoot [2007]
Sierra Nevada Bigfoot [2008]
Weyerbacher Blithering Idiot
Victory Hop Devil (cask)
Sly Fox O'Reilly's Stout
Legacy Midnight Wit
Sierra Nevada Pale Ale
Lindemans Pomme
Amstel Light
Thursday, February 07, 2008
My constituents, I offer CHANGE!
Belgium, Germany, U.S., England, repeat. Same old?
Well then give some of the relatively new Italian beers a try. I swear I don't even know what the word change means anymore. These political chatterboxes have gone on and on about change, but I swear I don't know what they're offering when they say the word change. The minute the current guy leaves office and the new one walks into the Oval Office, there's gonna be change, but beyond that what does change mean as they're using it? Argh, you hear the word over and over and you're left saying, huh?
I had the pleasure of being invited to Tria Café for a preview tasting session of Italian craft beers being imported by B. United Int'l (and locally distributed via Shangy's). There was a Fermentation School session for tasting and pairing these beers conducted later in the evening across town. I've heard the buzz growing about some of these beers, but yesterday was the first chance I had to sample them.
I had missed an Italian Beer Dinner at Chick's Café last October, where some of these beers were featured...and remained available on tap and in bottles for some time after that. What I tasted yesterday, I suppose you could say, were not necessarily flavors that I had not tasted before. Hm, scratch that. I don't believe I've ever had a beer that had roasted chestnuts treated like a grain and added to the mash (that would be the Malthus Birolla Chestnut Ale).
Rather, what I did experience were some very nicely made beers exhibiting aromas and flavors spanning from hoppy to malty to sour and funky. Yet, none of them were done in an over-the-top sort of fashion like we've come to experience (sometimes expect) from various American and Belgian brewers. For example, one of my favorites was the Scires (Birrificio Italiano), described as a sour cherry ale. It certainly brought some cherry in the flavor, but not too much so. Definitely had the Brett notes in there too, but not too much so. But, this isn't to imply that the flavors were wimpy. Just nicely balanced.
The effort that has gone into making this beer is staggering. It was described as a lager batch (aged a short bit) and an ale batch (aged for a year in barrel) combined with sour cherries thrown in and inoculated with Brettanomyces then aged a bit longer. I believe that it was also mentioned that there's a bottle re-fermentation taking place here too. Spectacular process for a spectacular beer!
Same with the Chocarrubica (Birrificio Grado Plato). It carried some vegetal and "footy" aromas, but not in an overwhelmingly offputting way. And, the contribution of 30% oats created a nice and smooth mouthfeel, while the addition of cocoa gave some pleasant chocolate undertones.
The Demon Hunter (Birrificio Montegioco) was one of the maltier brews that I sampled at the tasting. But, it wasn't a huge malt bomb, just a nice combination of malts (didn't make a note of which ones) to give me some nutty and earthy flavors. A bit high in ABV at 8.5%, but well disguised.
The Malthus Baluba (Birrificio di Como) is described as a "double malted stout," but one should not be misled by that terminology. We here in the States tend to be a bit obsessed with style definitions. While I do agree that it often makes sense to tell the consumer what type of beer it is that they are drinking (at least as a starting point), I can also understand from a brewer's point of view that rigid, defined styles should not be the end all/be all for crafting a well-made beer.
Suffice to say, the Baluba is not a big stout, say Russian Imperial, as the name may lead you to believe, but an easy-drinking malty beer. Adding the further allure of this beer are subtle fruity notes from the dried pineapple, ginger, and apricot fruit added during the primary fermentation and later.
The Nora and the Super Baladin (Birreria Le Baladin) were the last two samplings of my session. They are both referred to as the "sour edition 2005," and justly reflected the sourness in the taste. However, where the Nora carried less pronounced souring, the Super Baladin brought a more noticeable sourness backed up by some nice fruit flavors of pineapple, apricot, and tangerine that I noticed.
Interesting brewing notes for the Nora include the near total replacement of hops with orange peel, ginger, and myrrh. Brewers without hops contracts, take note!
Those were a handful of my favorites. After tasting those and several others, I still hadn't made it through a half dozen others that they were offering for tasting. There certainly seems to be some decent Italian beer coming our way here in the States.
As more distributors carry them more frequently and in greater numbers, I'll be curious to see how well they go over with consumers given their slightly higher-end price points. I could see myself picking up a bottle here and a bottle there, but likely not entire cases.
I later made my way across town, first to Nodding Head (cask IPA was wonderful) and then to Dock Street (how I wish I could find myself there more often). Perhaps more on both of these stops later.
Well then give some of the relatively new Italian beers a try. I swear I don't even know what the word change means anymore. These political chatterboxes have gone on and on about change, but I swear I don't know what they're offering when they say the word change. The minute the current guy leaves office and the new one walks into the Oval Office, there's gonna be change, but beyond that what does change mean as they're using it? Argh, you hear the word over and over and you're left saying, huh?
I had the pleasure of being invited to Tria Café for a preview tasting session of Italian craft beers being imported by B. United Int'l (and locally distributed via Shangy's). There was a Fermentation School session for tasting and pairing these beers conducted later in the evening across town. I've heard the buzz growing about some of these beers, but yesterday was the first chance I had to sample them.
I had missed an Italian Beer Dinner at Chick's Café last October, where some of these beers were featured...and remained available on tap and in bottles for some time after that. What I tasted yesterday, I suppose you could say, were not necessarily flavors that I had not tasted before. Hm, scratch that. I don't believe I've ever had a beer that had roasted chestnuts treated like a grain and added to the mash (that would be the Malthus Birolla Chestnut Ale).
Rather, what I did experience were some very nicely made beers exhibiting aromas and flavors spanning from hoppy to malty to sour and funky. Yet, none of them were done in an over-the-top sort of fashion like we've come to experience (sometimes expect) from various American and Belgian brewers. For example, one of my favorites was the Scires (Birrificio Italiano), described as a sour cherry ale. It certainly brought some cherry in the flavor, but not too much so. Definitely had the Brett notes in there too, but not too much so. But, this isn't to imply that the flavors were wimpy. Just nicely balanced.
The effort that has gone into making this beer is staggering. It was described as a lager batch (aged a short bit) and an ale batch (aged for a year in barrel) combined with sour cherries thrown in and inoculated with Brettanomyces then aged a bit longer. I believe that it was also mentioned that there's a bottle re-fermentation taking place here too. Spectacular process for a spectacular beer!
Same with the Chocarrubica (Birrificio Grado Plato). It carried some vegetal and "footy" aromas, but not in an overwhelmingly offputting way. And, the contribution of 30% oats created a nice and smooth mouthfeel, while the addition of cocoa gave some pleasant chocolate undertones.
The Demon Hunter (Birrificio Montegioco) was one of the maltier brews that I sampled at the tasting. But, it wasn't a huge malt bomb, just a nice combination of malts (didn't make a note of which ones) to give me some nutty and earthy flavors. A bit high in ABV at 8.5%, but well disguised.
The Malthus Baluba (Birrificio di Como) is described as a "double malted stout," but one should not be misled by that terminology. We here in the States tend to be a bit obsessed with style definitions. While I do agree that it often makes sense to tell the consumer what type of beer it is that they are drinking (at least as a starting point), I can also understand from a brewer's point of view that rigid, defined styles should not be the end all/be all for crafting a well-made beer.
Suffice to say, the Baluba is not a big stout, say Russian Imperial, as the name may lead you to believe, but an easy-drinking malty beer. Adding the further allure of this beer are subtle fruity notes from the dried pineapple, ginger, and apricot fruit added during the primary fermentation and later.
The Nora and the Super Baladin (Birreria Le Baladin) were the last two samplings of my session. They are both referred to as the "sour edition 2005," and justly reflected the sourness in the taste. However, where the Nora carried less pronounced souring, the Super Baladin brought a more noticeable sourness backed up by some nice fruit flavors of pineapple, apricot, and tangerine that I noticed.
Interesting brewing notes for the Nora include the near total replacement of hops with orange peel, ginger, and myrrh. Brewers without hops contracts, take note!
Those were a handful of my favorites. After tasting those and several others, I still hadn't made it through a half dozen others that they were offering for tasting. There certainly seems to be some decent Italian beer coming our way here in the States.
As more distributors carry them more frequently and in greater numbers, I'll be curious to see how well they go over with consumers given their slightly higher-end price points. I could see myself picking up a bottle here and a bottle there, but likely not entire cases.
I later made my way across town, first to Nodding Head (cask IPA was wonderful) and then to Dock Street (how I wish I could find myself there more often). Perhaps more on both of these stops later.
General Sutter Inn for cask-conditioned beer in February
Do not go to the General Sutter Inn on February 29th. They'll be serving cloudy, room temperature, undercarbonated beer. I believe they call it cask-conditioned. Apparently, last month's cask-conditioned event (always scheduled for the last Friday of the month) drew so many people that they'll be moving this once-intimate affair over to the ballroom, spacing out the casks, and having at least one more pourer. Last month, the Ridgeway Oxfordshire Blue and Tröegs Nugget Nectar were both empty in barely more than 90 minutes, leaving a couple of dozen people still waiting in line. Fortunately for them, host Paul Pendyck had some normal beer that he could share with those folks. I'll bet they were relieved.
So, you be the judge. Paul was so pleased with the turnout and reception of the beers in January, that he's doing an encore performance in February. If you like to hang out with a bunch of like-minded fun, beer-loving folks drinking cloudy, warm, undercarbonated beer, then head on over to the General Sutter on 2/29. It's the night before the Philly Craft Beer Festival...but, they're not serving any cask beers to my knowledge.
p.s. I don't do smarmy too often, but a certain someone suggested I should try. What do you think?
The Path To Philly Beer Week 2008 - A Profile of Iron Hill Brewery & Restaurant
One of the most decorated breweries/brewpubs in the Delaware Valley. I count up the GABF and WBC awards won over the years and I get 29; Stoudt's has 29 too. Then there's a big dropoff of more than 50% before you find the next ranking brewery. Not that it's really a competition. Sure, you could argue that they're a "mini-chain" with 7 current locations and more on the drawing board. But, you can't argue the fact that they attract some of the best brewing talent around.And, it starts from the top. Brew buds Mark, Kevin, and Kevin got into the business over a decade ago and survived the fallout of the 90s by going head strong into the turn of the century cooking up good family fare from the kitchen and flavorful suds from the brewhouse. The love for well-crafted beer pulses through the organization and out to the customers. I've yet to run into a bartender at any Iron Hill location (haven't been to Newark) who can't give at least the basics about each beer and table servers who can't at least list the names and styles by memory.
The management is so concerned with the customer experience that they were giving out $10 credits last year simply for taking part in a 15 minute survey about the Iron Hill brand and customer experience. Also, the West Chester location hosts the local BUZZ Off homebrewing club meeting and even provides yeast and wort for the asking. In a recent issue of Zymurgy, an article profiled a competition that they support whereby each homebrewer receives five gallons of wort to create their homebrew. The homebrewers return later with the finished product for judging.
That chain thing? Don't even think it. Would a local coffee brewer go across the street to get a cup of Starbucks? You know the answer. But, the Big Bottle Bonanza in North Wales and the Belgium event in West Chester routinely draws many local brewers, either there to showcase their own brew or to simply partake in the camaraderie of Iron Hill events.
As you ready yourself for Philly Beer Week 2008, study up on some background notes on Iron Hill and consider yourself lucky to be part of such a vibrant and rich beer region that PBW 2008 will celebrate.
Name: Iron Hill Brewery & Restaurant
Location 1 (Justin Sproul): 147 East Main Street, Newark, DE 19711 Phone: 302-266-9000 Opened 1996
Location 2 (Chris LaPierre): 3 West Gay Street, West Chester, PA 19380 Phone: 610-738-9600 Opened 1998
Location 3 (Bob Barrar): 30 East State Street, Media, PA 19063 Phone: 610-627-9000 Opened 2000
Location 4 (Brian Finn): 710 South Madison Street, Wilmington, DE 19801 Phone: 302-658-8200 Opened 2003
Location 5 (Larry Horwitz): 1460 Bethlehem Pike, North Wales, PA 19454 Phone: 267-708-2739 Opened 2004
Location 6 (Tim Stumpf): 130 Bridge Street, Phoenixville, PA 19460 Phone: 610-983-9333 Opened 2006
Location 7 (Paul Rutherford): 781 Harrisburg Avenue, Lancaster, PA 17603 Phone: 717-291-9800 Opened 2007
People
House Brands
Anvil Ale (retired 2007); Ironbound Ale; Light Lager; Lodestone Lager (retired 2007); Pig Iron Porter; Raspberry Wheat; Vienna Red Lager; Belgian Seasonal Ale (varies)Awards
Distribution
On-site Brewpub sales only in 22oz. & 750ml bottlesProduction
Roughly 5,700 bbls/yearHistory & Tidbits
Major Yearly Events
Where to Find Iron Hill During Philly Beer Week
Wednesday, February 06, 2008
What's On Tap at Dock Street Brewery in Philadelphia, PA - 2/6/08
Baltic Maple Porter
Bohemian Keller Pilsner
Cranberry Kolsch
Gold Star (pale ale)
Illuminator Doppelbock (12 oz. bottles)
Rye IPA
What's On Tap at Nodding Head Brewery in Philadelphia, PA - 2/6/08
All Night Ale (English-style Mild)
B.P.A. (American Pale Ale)
Doc (Blonde Ale)
George's Fault (Belgian Grand Cru-style)
Grog (English-style Brown)
IPA
Kung Fu Grip (Belgian Strong Ale)
Philly Beer Week: Something for Everyone
It's been fun to watch the event list grow for Philly Beer Week 2008. At first, I'll admit, I was a bit concerned with the schedule that seemed to include mostly high-brow, expensive, and seemingly "insider" type of events. But, maybe that's because they're the most difficult to plan. I've been quite pleased as the schedule as continued to round out more and more with less expensive, lower-brow, come as you are type of events that appear to be more open and appealing to a wider demographic. (Trust me, I mean lower-brow in the most affectionate way.)
Take for example a restaurant like XIX in the Park Hyatt at the Bellevue, who decided to incorporate beer into their daily operations for the duration of PBW. This way, anyone passing through the hotel (leisure and business travelers alike from across the country) will get the opportunity to sample desserts made with beer without even knowing that this thing called Philly Beer Week is going on. Or, beer folk can stop in at this "beer event" for a mere $9 on their way home after attending a beer event elsewhere. Kudos to XIX!
From their press release: Executive Pastry Chef Dan Pino at Nineteen (XIX) café, bar and restaurant located on the 19th floor of The Park Hyatt at The Bellevue at Broad and Walnut Streets, will offer a special menu that incorporates his favorite brews into sweet creations for Philly Beer Week, March 7 to 16.
Chef Pino’s beer desserts will include: Sticky Toffee Pudding with Malted Weyerbacher “Old Heathen” Stout Ice Cream, Coffee Mascarpone Cream and Brooklyn Brown Braised Pineapple; Milk Chocolate Mousse with Red Hook Ale Sorbet, Spiced Mango Cream and Apricot Marmalade; Macerated Raspberries with Sly Fox “O’Reilly Stout” foam, Sesame Powder and Shaved Dark Chocolate; and a selection of beer ice creams and sorbets. The desserts will be $9 each.
Upcoming Mardi Gras Beer Dinner at Union Barrel Works in Reamstown, PA: 2/12/08
Last month's dinner at Union Barrel Works sold out, so consider this your fair warning. Seating at 6:30pm and Reservations are required by calling 717-335-7837. Price per person is $40.00 + tax and gratuity.
Here's the almost-finalized menu for the evening.
Appetizer Softshell Crab Po'boy Sandwich ~Paired with Wobbly Bob Soup Rabbit Gumbo Served with Cornbread ~Paired with Pale Ale Interim Coconut Kölsch Sorbet ~Paired with Kölsch Pre-Entrée Andouille Sausage Corn Dog Served with Sweet Potato Chips ~Paired with Mai Bock Entrée Crawfish Cakes Served with Cheddar Herb Grits and Black Eyed Peas ~Paired with Lager Pre-Dessert To be Determined Dessert Walnut Bread Pudding Served with a Double Barrel Syrup ~Paired with Double Barrel
Appetizer Softshell Crab Po'boy Sandwich ~Paired with Wobbly Bob Soup Rabbit Gumbo Served with Cornbread ~Paired with Pale Ale Interim Coconut Kölsch Sorbet ~Paired with Kölsch Pre-Entrée Andouille Sausage Corn Dog Served with Sweet Potato Chips ~Paired with Mai Bock Entrée Crawfish Cakes Served with Cheddar Herb Grits and Black Eyed Peas ~Paired with Lager Pre-Dessert To be Determined Dessert Walnut Bread Pudding Served with a Double Barrel Syrup ~Paired with Double Barrel
Vidalia Marketplace in Lansdale, PA
When I need to pick up some flowers and chocolate for my grandmother in Souderton and I want to have a new beer adventure along the way, what do I do? Well, I stop in Lansdale and check out the Vidalia Marketplace and take care of all wants and needs in one stop.
Vidalia has been on my radar for the better part of a year now. Lansdale, though, has been just a bit out of my circle; now I've come to be sorry that I've waited so long. While the prices run from reasonable to a bit pricey, one thing that cannot be argued is the selection and the comfortable marketplace environment. And, when you're in the route 309 corridor, finding a good beer selection is quite the prize.
When browsing the 3 short aisles of single bottles, you'll find everything from small Trappist beers to large bombers of more varieties of Rogue than most have ever seen. Then, perhaps the biggest surprise was the $69.99 large bottle of Scaldis Prestige and the $29.99 bottles of Malheur Brut and Malheur Dark (marked down from $35.99).
Against the wall is a long cooler full of six-packs and more singles. The variety spans from the U.S. to England to Germany to Belgium, Mexico, China, Japan, and on and on. Unlike at a typical beer distributer, it's actually harder to spot the macros here. But, part of the game at Vidalia is figuring which bottles (like the $5.39 bomber of Stone Smoked Porter and $5.99 bomber of Bear Republic Racer 5) seem like good deals while others (like$15-$20 six packs of northeastern U.S. "average beer.") leave you wondering if it's worth plunking down the extra bucks for the benefit of getting a sixer. All we can hope is that they don't take too much advantage of the "hop crisis." It is good, though, to see that they taking an attempt at explaining the current situation to their customers.
Believe it or not, the beer section was the last stop I made after making my way through the entire store. Vidalia on a whole sort of reminds me of a Whole Foods, not quite as totally organic, but with beer. There are full-service deli, fish, meat, and bakery counters along with the supply of the usual and unusual grocery items. Some Belgian chocolate, local honey, and local apple cider made their way home with me too. Oh, and my grandmother got a nice hyacinth and bag of chocolates too.
Tuesday, February 05, 2008
The Path To Philly Beer Week 2008 - A Profile of General Lafayette Inn & Brewery
Which is more interesting at the General Lafayette Inn & Brewery in Lafayette Hill, PA? Feeling like an American soldier or colonial 200+ years ago while sitting at the bar? Or wandering throughout the building and property, feeling the history oozing from every nook and ghosts drifting around each corner? Anyway, you look at it, the General Lafayette brings together history, charm, good people and beer.
Brewmaster Christopher Leonard and family are going into their fifth year of ownership at this local gem situated just outside of Philadelphia's northwestern city limit. While the brewery doesn't bottle (not yet), their beer is distributed on draught in limited quantities to local beer bars (TJ’s, Drafting Room, Brigid’s, Monk’s, Chaucer’s, Capone’s, Etc.). They do attend local festivals and host their own; giving craft brew fans a chance to sample some of the Delaware Valley's most interesting beers. Or, if you need yet another excuse to head to Lafayette Hill, brewer Russ Czajka hosts a homebrewer club meeting.
As you ready yourself for Philly Beer Week 2008, study up on some background notes on General Lafayette Brewery and consider yourself lucky to be part of such a vibrant and rich beer region that PBW 2008 will celebrate.
Name: General Lafayette Inn & Brewery
Location: 646 Germantown Pike, Lafayette Hill, PA 19444
Phone: 610-941-0600
People
Major Brands
Chocolate Thunder Porter; Germantown Blonde; Pacific Pale Ale; Raspberry Mead; Red Velvet; Sunset Red Ale; Abbey Blonde Ale; Abbey Brune Ale (coming soon)Awards
- Alt! Who Goes There? (German-Style Brown Ale/Düsseldorf-Style Altbier)
- Silver, GABF 2000
- Lafayette’s Biere de Framboises
- First Place Fruit Beer, Mid-Atlantic Region, US Beer Tasting Championships 2007
- Silver, BTI World Beer Championships 2003
- La Tete Fontaine Dubbel
- Silver, BTI World Beer Championships 2003
- Winner of Nodding Head's Royal Stumble 2000 & 2001
- Best of Philly 2003–"Best Cheaters Bar-Suburbs" (sorry, had to throw that in, too)
Distribution
On-site Brewpub sales only of 22oz. bottles; plans for 12oz. bottles of Abbey Blonde and Abbey BruneProduction
Roughly 750 bbls/yearHistory & Tidbits
Major Yearly Events
Where to Find General Lafayette During Philly Beer Week
Philadelphia Brewing: Coming Down the Home Stretch
Excitement for the birth of the new Philadelphia Brewing Company is palpable. Some tastes of early batches are being reported, their involvement at various locations during Philly Beer Week is confirmed, and progress is continuing apace at the former Weisbrod & Hess brewery (Yards Brewing, too) in Kensington. Dean Browne has been keeping a blog of their activities at Porterhouse Brew Pub in Lahaska (Peddler's Village), where pilot brews are being test formulated for PBC.
Now, John Rehm has sent a note to me with a link to his blog where he recently posted an 89-picture album of the renovation work that's furiously being completed so that the brewing can begin. The pictures are great; it's almost hard to believe what the finished product will look like. With their work, the brewery should be standing for another couple of hundred years.
Reading John's well-crafted words rival his well-crafted beers and has me excited for when the first barrels roll out of there in the coming months.
Monday, February 04, 2008
Belgium Comes To West Chester at Iron Hill: 1/26/08
After tuning up the night before at Sly Fox, then ramping up on Saturday with a stop at Capone's, Vidalia Marketplace, and Beer Yard (not to mention balancing a visit with my grandmother), it was off to Iron Hill's Belgium Comes To West Chester event.
This year, our approach was to have a table for dinner. There we could dip into the samplers without having to balance multiple glasses per hand or fight our way to the bar to get them. Suffice to say, this approach worked very well. A citrus shrimp appetizer and two personal pizzas later, our first sampler of the A-flight was absorbed quite nicely by the food base. Then, we figured we might as well get started on the B-flight sampler while still seated at the table. Plus, we had some visitors who couldn't secure their own table, but fortunately brought their own samplers as they chatted with us.
So far, things were all working out quite nicely. We paid our table tab, grabbed our last couple of glasses, and joined the back room full of brewers and fans and had a few more treats. I lost count of the number of brewers and other noteworthy glitterati milling around this who's who event. This guy (by the way, can I sneak in a plug for his spiffy new, more frequently updated now-this-thing-really-is-a-blog?) said something about blackout stage, but I didn't see it. After all, he was full of positive energy, compliments, and general good cheer. He refers to Cruella, but during the last hour he had only glowing things to say about her personality, generosity, and driving skills. Or, maybe it was the Quadfather talking.
After the first keg kicked before 6pm, beers were being erased off the board at a fast and furious clip. By 7pm, the entire first round had disappeared and some of the second round started dropping off as well. And, around 8pm, all but 4 had been drained. In addition to the 20+ special event beers from the back bar, IH also had their Bourbon Quadfather and (was it 2004 & 2006?) Grand Cru at the front bar to keep the folks who didn't brave the back room feeling special.
My personal winners for the night? The return of the Iron Hill FE10 (roasty, hint of burnt smoke?); Sly Fox Saison Vos (think I've said my piece on this beer multiple times over in the past; nothing's changed); IH Rudolph's Revenge (wasn't sure how the hops would work; question it no longer); and the IH Fred (no questions asked here either, a sure-fire sour winner that I'd love to see more of during the year). Riding in the sidecar included Harpoon Wild (just like last year, it was wildly popular with the masses); Stewart's Stumblin' Monk (smooth medal-worthy Belgian); and the, hm, let's pick one more...Manayunk's Tripel Lindy (just a nice, smooth drinking and slightly dry tripel-style).
Oh, and a last note. It took me a week, and a peek in the brewery door just the other day while harassing the brewers, to be reminded that Jean surprised us at the end of the festivities with a glass of the B-wood (described as Heywood's brother). It's quietly morphing inside a wooden barrel in the brewhouse. Wish I would've made a note or two about it, because in the aftermath of the various other beers....well, I already said it took a week and a visual clue to be reminded of its introduction to me. 'Nuff said!
Thanks again to the IH crew, another A+ quality event.
Sunday, February 03, 2008
Saturday, February 02, 2008
Robbie Burns Birthday Bash at Sly Fox Brewery in Phoenixville, PA: 1/25/08
After arriving at Sly Fox in Phoenixville too late in past years for the presentation, addressing, and eating of the Haggis, this was the year for me. And, also, the year of sharing my haggis with other extended hands that just couldn't keep their paws to themselves. Ah, I josh.
Typical Burns frivolity ensued from the get-go. The haggis was addressed and presented with the Scotch (whiskey, that is) on a tour through the dining room. The Burns Scottish Ale and the Gang Aft Agley Scotch Ale were flowing. They were both the best installments in recent memory. As much as I enjoy the GAASA (anything can be acronymized, right?!), I'm thinking that the Scottish Ale is the winter seasonal beer of choice for me at Sly Fox. I believe if you look back here, I may have a comment or two about it. They're both on tap at both locations (bottles of the gang-up also available); so, I'd highly recommend going to get some for yourself if you haven't already. Methinks I'll practice what I preach.
Let's see, what else? It's been 8 days since the event. This past week has, uh, passed in such a blur that recalling the intricacies of the evening are a bit difficult at this point...and perhaps unnecessary. Other than the usual pleasure of hanging with all of the usual suspects, I spent an extra hour or so reliving old days with a pair of friends from college days.
I haven't seen them since being out in the so-called real world. I was a roommate with one for a few months and partying college chum with another (actually were they not both a couple of partying chums, or what?...I ask this question as if you know the answer). They started dating right around that time and the remarkable (remarkable for these days, I say) is that they are still together. They have two children, and from the looks of things, they still enjoy each other and going out for a good time.
Al was wearing his tartan and celebrating his heritage. Seeing them always makes me wonder how many other past friends live around the area, criss-crossing my path every day. Sometimes, it would be nice to have the movie camera vantage on our daily lives, where we could see simultaneously those just-misses...y'know like in You've Got Mail. I didn't really just reference a Meg Ryan/Tom Hanks movie, did I? Sheesh, c'mon now back on topic Bryan...
Anyway, the only notable absence was the Beer Lass. But, it turns out that she was saving up, a bit more than the rest of us at Sly Fox, for the following day at Iron Hill in West Chester,where she was running a bus trip to their Belgium Comes To West Chester event. More on that soon, I promise...
Typical Burns frivolity ensued from the get-go. The haggis was addressed and presented with the Scotch (whiskey, that is) on a tour through the dining room. The Burns Scottish Ale and the Gang Aft Agley Scotch Ale were flowing. They were both the best installments in recent memory. As much as I enjoy the GAASA (anything can be acronymized, right?!), I'm thinking that the Scottish Ale is the winter seasonal beer of choice for me at Sly Fox. I believe if you look back here, I may have a comment or two about it. They're both on tap at both locations (bottles of the gang-up also available); so, I'd highly recommend going to get some for yourself if you haven't already. Methinks I'll practice what I preach.
Let's see, what else? It's been 8 days since the event. This past week has, uh, passed in such a blur that recalling the intricacies of the evening are a bit difficult at this point...and perhaps unnecessary. Other than the usual pleasure of hanging with all of the usual suspects, I spent an extra hour or so reliving old days with a pair of friends from college days.
I haven't seen them since being out in the so-called real world. I was a roommate with one for a few months and partying college chum with another (actually were they not both a couple of partying chums, or what?...I ask this question as if you know the answer). They started dating right around that time and the remarkable (remarkable for these days, I say) is that they are still together. They have two children, and from the looks of things, they still enjoy each other and going out for a good time.
Al was wearing his tartan and celebrating his heritage. Seeing them always makes me wonder how many other past friends live around the area, criss-crossing my path every day. Sometimes, it would be nice to have the movie camera vantage on our daily lives, where we could see simultaneously those just-misses...y'know like in You've Got Mail. I didn't really just reference a Meg Ryan/Tom Hanks movie, did I? Sheesh, c'mon now back on topic Bryan...
Anyway, the only notable absence was the Beer Lass. But, it turns out that she was saving up, a bit more than the rest of us at Sly Fox, for the following day at Iron Hill in West Chester,
Russian River Brewing- 2 new sites
Both physical and virtual, the two new sites and especially the pictures on the virtual one portend great things to come from this California gem. Blind Pig in bottles, oh yeah!
http://russianriverbrewing.com/wordpress/
Friday, February 01, 2008
The Path To Philly Beer Week 2008 - A Profile of Sly Fox Brewing Company
If the size of Victory and Stoudt's seem to steal attention in Philadelphia's brewing scene, they better look out because Sly Fox will be right there with them soon. The past five years or so have been very good for Sly Fox's business model. They've added another location, upped their bottling (canning too) and kegging capacity, and expanded their distribution footprint to new markets.
I've heard certain "XtremeHeads" say that Sly Fox standard beers are not all that interesting. While taste is certainly subjective, what cannot be argued is that the standard lineup of Sly Fox beers are all very well done. But, if that's still not enough for you, then check out the Black Raspberry Reserve, Dunkel Lager, Ichor Quad, Instigator Doppelbock, Odyssey IPA, Renard D'or, or Oatmeal Stout (just to name a few of the "specialties") and then tell me what you think of Sly Fox. Many watering holes around the Delaware Valley, in fact, think so highly of the O'Reilly's Stout that it's not uncommon to hear how Brian's beautiful creation has replaced the mighty Guinness.
Through Brian's reputation and friends in the industry, Sly Fox also has the business of doing specialty bottling for Southampton (NY) and Brewer's Art (MD). The great beer, events, and people of Sly Fox all make for a winning combination that should not be missed when in the Philadelphia area.
As you ready yourself for Philly Beer Week 2008, study up on some background notes on Sly Fox and consider yourself lucky to be part of such a vibrant and rich beer region that PBW 2008 will celebrate.
Name: Sly Fox Brewing Company
Location 1: 519 Kimberton Road, Phoenixville, PA 19460 Phone: 610-935-4540
Location 2: 312 North Lewis Rd, Royersford, PA 19468 Phone: 610-948-8088
People
- John & Pete Giannopoulos; founders & owners
- Brian O'Reilly; head brewmaster
- Tim Ohst; brewing operations manager
Major Brands
Helles Golden Lager, O'Reilly's Stout, Phoenix Pale Ale, Pikeland Pils, Royal Weisse, Route 113 IPA, Saison VosAwards
- Christmas Ale
- Grand Champion, US Beer Tasting Championships Winter 2006
- French Creek Helles
- Bronze, GABF 2002
- Instigator (German-Style Strong Bock)
- Bronze, GABF 2007
- Pikeland Pils
- Gold, GABF 2007
- Bronze, GABF 2003
Distribution
PA, NY, NJProduction
Roughly 4,500 bbls in 2007History & Tidbits
Major Yearly Events
Where to Find Sly Fox During Philly Beer Week
Thursday, January 31, 2008
Philly Beer Week 2008 - This Is Gettin' Big
Admit it, you're starting to get impressed. How can you not? Just take a look at the updated calendar. Either here in this spreadsheet that I've kept up-to-date, over at the Beer Yard website, or at the improved PBW calendar on their site.
If I can count correctly (and, after staring at the beginning-to-get-staggering number of events), I'm seeing almost 70 events scheduled for the 11 days of Philly Beer Week in March. Wow, now this thing has certainly picked up some steam over the past month, hasn't it?
Subscribe to:
Posts (Atom)