Download Report

CELEBRATING BEER CULTURE IN THE DELAWARE VALLEY
VOL 2
ISSUE 1
Top 10 Expensive
Beers, Worth
Every Penny
Philly Beer
Week is Back!
Meet Suzanne
Woods, Cicerone
publication info
Draught Lines is published 5 times
a year courtesy of:
Origlio Beverage
3000 Meeting House Road
Philadelphia, PA 19154
Cover Photography by:
Michael Kuchar
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CELEBRATING BEER CULTURE IN THE DELAWARE VALLEY
www.origlio.com
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8
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table of contents
We’ve Got the Real Deal.
Philly Beer Week is Back, Baby!. . . . . . . . . . . . . . . . . . . . .4
Expensive Beer is Still a Good Deal . . . . . . . . . . . . . . . . . .6
Not Just About Stouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
on the cover
The Cicerone: Suzanne Woods
of Sly Fox
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The Cicerone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Suzanne Woods of Sly Fox
Eat...Drink...Write. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Philly Beer Geek. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
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14 16
High Calorie Cocktails Vs. Beer . . . . . . . . . . . . . . . . . . . . .12
Your Table is Waiting. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Beer With Fins at Oceanaire Seafood Room
The Book Shelf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Abita Beer: Cooking Louisiana True
The Style Profile. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Skip the Cabernet, Try a Barleywine
Draught Lines® is a publication of Origlio Beverage. All rights reserved.
Duvel on Tap? Only if it’s Green
If you’re a fan of draught beer, this is big news. The makers
of Duvel, the classic Belgian ale available only in bottles,
are selectively rolling out a new beer, Duvel Green, to a few
markets in North America. Philadelphia is among the chosen few.
Duvel Green (DG) is a crisp, refreshing and quaffable beer
with an alcohol content of 6.8%. Original Duvel’s ABV is
8.5%, but don’t think of DG as some kind of Duvel light.
These beers are quite different and the same in a very interesting way.
Duvel was only sold at the brewery or select locations nearby. DG on draught has a gentle hoppiness, soft carbonation
and subtle, smooth dryness with hints of fruitiness. Brewed
with the same fine ingredients, DG stands on its own merits and tastes best when well-chilled. Beer experts say that
DG is “lively and spritzy. Smooth, light on the tongue with
crisp, young beer brightness.”
Confused? Here’s the story. Like most fine Belgian beers,
original Duvel (the one in the bottle) is fermented twice, like
champagne – first in the tank and then in the bottle after additional yeast and candi sugar are added. This creates a complex beer that’s blonde and refreshing like a pilsner, but with
the depth and complexity of an ale. The aroma is nutty and
yeasty, while faint flavors of orange zest and pear brandy
dance on the tongue. This beer is meant to be savored.
Duvel Green is a different kind of beer and unless you live in
Belgium, you’ve never tasted anything like this before. You
already know that Duvel is fermented twice. It is customary
in the brewery to take some of the single-fermented beer, run
it through a cold-filter, condition it for the keg and drink it
right away. This young, or as the Belgians like to say, green
TTB Says No Way to
Obamagang Beer
Duvel Green is another reason why Philadelphia is the
best beer drinking town in America. Duvel is planning
to roll out DG to all retail accounts in six months.
New Treatment
for Blood Poisoning
Could Prove Instant
Hangover Cure
Brewery Ommegang caused quite a stir in naming their newest beer
in honor of Barack Obama. Director of Marketing for the brewery,
Larry Bennett, was so inspired by the enthusiasm surrounding the
inauguration of the 44th President, he wanted to create a beer to
celebrate the event. Master Brewer, Phil Leinhart got to work right
away creating a porter-stout with a hint of kriek and chocolate. The
name they chose? Obamagang. The problem? The Feds at the
TTB (Tobacco Tax and Trade Bureau) said no way, claiming it is
Scientists in England claim to have
not permissible to use anyone’s name for commercial purposes
created a molecule that can attach
without their permission. Begrudgingly, the brewery changed
itself to unwanted substances in the
the name to Inauguration Ale. The TTB nixed that name too!
bloodstream, such as an overdose
Third time was a charm. The Feds approved the name Ale
of drugs or alcohol, and render them
2009. Yes, kind of boring, but the tap handles and posters will
harmless. The molecule, Bridion, was
continue to say Obamagang, so
created by a team from Schering
the people of Brewery Ommegang
Plough. The new molecule forms a
are pretty sure the original name
ring around the unwanted chemical,
will live on. Ommegang has since
rendering it ineffective within three
released a limited amount of kegs
minutes, the time it takes the blood
in several cities on the east coast
to circulate round the body. Both
and the story of the beer has become
the molecule and the chemical
international news. It’s all over the
can then be excreted naturally.
internet and even made Radio 1 in
Belgium! This innovative brew is one
that will not soon be forgotten.
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We’ve got the real deal.
Philly Beer Week is
Back, Baby!
Ten Amazing Days of Events and Festivities
–March 6 thru March 15
It was a shot across the bow.
magine the collective chutzpah of a city proclaiming
itself the “Best Beer Drinking City in America”. Beer
lovers in other cities across the country took one
last, long gulp of beer and scurried to their laptops
in a vain attempt to defend the honor of their local
beer scene.
Somehow the written word wasn’t enough. Soon the
likes of Baltimore, New York, San Francisco, and even Las
Vegas felt compelled to create their own beer weeks. To
them we say: Close, but No Cigar! No other city can match
Philadelphia’s brewing heritage, diverse beer selections,
bars or neighborhoods. And let’s not forget the people.
Our residents are among the most knowledgeable and
discriminating beer drinkers in the world.
“You can almost feel the center of gravity in the beer world
shifting. People want to be a part of what is happening
right here in Philadelphia,” says Tom Peters, owner of
Monk’s Café. Peter’s along with Beer Week co-founders
Don Russell (a.k.a. Joe Sixpack) and Bruce Nichols, President
of Museum Catering Company are planning even more
events to showcase Philly’s unique beer scene. This year,
the beer will be flowing at more than 700 events in both our
fair city and the suburbs. More than 10,000 attendees are
expected to participate in tastings, tours and educational
seminars on all things beer. National and international
brewing celebrities will attend as well, bringing with them
their incredible depth of knowledge and of course, kegs
and casks of their esteemed lagers and ales.
“Philadelphia is, without a doubt, the best beer-drinking
city in America,” says Russell. In regards to other cities’
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attempts to replicate the beer week experience, Russell
adds, “Obviously we had a pretty good idea here. It’s flattering and I think, tacit acknowledgement that Philly is
indeed “America’s Best Beer Drinking City.”
To plan your beer week activities, keep checking
www.phillybeerweek.org so you don’t miss a thing.
How to make the most of Beer Week!
With 700 events smashed into 10 days, it’s humanly
impossible to do it all. Get the schedule and chart your
course. Consider using the Sippin’ with SEPTA pass
or a designated driver to get to the events. Once you
get to an event, try lighter beers first. By drinking dark,
high-alcohol, and seriously hoppy beers later, you
preserve your taste buds for a while longer. Drink
plenty of water to cleanse your palate and your head.
And, don’t forget to eat!
“1st Round Draft Picks”
for Philly Beer Week…
Philly Beer Week 2009 Partners
with Septa to Ensure that
Participants “Sip Safely”
Philly Beer Week 2009 announced an exciting collaboration with
SEPTA. The program, Sip Safely with SEPTA, offers an unlimited, allday, bus-trolley-rail pass that will be sold for $9.00. It’s valid any one
day between March 6 and March 15 to encourage PBW participants to
travel safely, rather than driving from event to event. Sip Safely with
SEPTA passes will be available for sale at most SEPTA locations. For
a complete list of sales locations, or to purchase a pass online, please
visit www.phillybeerweek.org and click on travel.
The Brewer’s Plate
Where Gourmet Food and Craft Beer Unite
Local restaurant and craft beer showcase at
Penn Museum of Archaeology & Anthropology
3260 South Street, Philadelphia PA 19104
Sunday, March 8th, 2009
General Admission: 4:30-7:00pm
VIP Ticket Option: 4:00-7:00pm
Meet the Brewer:
Rudi Ghequire of Rodenbach
The pass is valid for unlimited rides, all day long, until the end of
service, and will feature a festive, specially designed PBW 2009 logo
to signify SEPTA’s partnership with Philly Beer Week and their commitment to the safety of participants.Some restrictions apply.
Monday, March 9, 2009 7:00 PM
Teresa’s Cafe & Next Door
124-126 N. Wayne Ave. Wayne, Pa 19087
Brett Pack Cocktail Party
Brewers, including
Tomme Arthur, Sam Calagione and Rob Todd
Wednesday, March 11, 2009 3:00 PM
Nodding Head Brewery 1516 Sansom Street,
Philadelphia, Pa 19102
Meet the Brewer: Fergal Murray of Guinness
Saturday, March 14, 2009 3:00 PM
St. Stephen’s Green 1701 Green Street
Philadelphia, Pa 19130
Zythos America Belgian Beer Festival
Penn Museum of Archaeology & Anthropology.
Featuring the best beers from Belgium and Belgian
styles from the rest of the world.
Sunday, March 15, 2009 4:00 PM
Zythos America at Penn Museum
3260 South St. Philadelphia, Pa 19104
Meet the Renowned
For more SEPTA travel information, please
visit www.septa.org or call 215.580.7800.
Guinness
Brewmaster,
Fergal Murray
Can you pour a
great looking
Fergal Murray is envied by millions of beer drinkers,
world wide. Head Brewmaster for Guinness since 1995,
Murray studied at the Institute of Brewing in London which
led to his Master Brewer degree. Responsible for quite possibly the most famous beer in
the world, it’s clear that he has a passion for Guinness that goes beyond description.
During Philly Beer Week, Murray will be making several appearances and participating
in events at different Irish Pubs both in the city and the suburbs on Friday and Saturday,
March 13th and 14th. Among the venues hosting the famous Brewmaster are Plough
and the Stars, Tir Na Nog, The Black Sheep, Kildare’s, Fado and The Dark Horse. Please
check out WMMR.com the week of March 9th for details on his itinerary.
Guinness?
Please join us at
The Plough &
The Stars
Wednesday
February 25th
7pm registration
Best 8 go through
to the finals
Limit of 64
entrants
Fado
Wednesday
March 4th
7pm registration
Best 8 go
through
to the finals
Limit of 64
entrants
Finals to be held
at
Tir Na Nog
16th & Arch,
on Friday March
13th
Great prizes to
win…
come and show
us your skills!
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Yeah,
we know the economy’s
in the tank.
But expensive
beer is still a
good deal.
Complex brewing techniques and superior ingredients command premium, but not necessarily outrageous, prices.
Hand-crafted beers cost more to produce, and some of these beers are in the $200 to $300 per case price range.
But once you know what it takes to make them, the price doesn’t seem so out of line. These beers are meant to
be savored and in many instances, cellared. Most are brewed in very limited quantities, usually once a year. If you
can get your hands on some of these ultra-premium brews… prepare to be wowed!
Samuel Adams Utopias
This beer is in a class all its own. Released bi-annually in extremely
limited quantities, Utopias is truly the epitome of the two thousand
year brewing evolution. Samuel Adams Utopias offers a flavor not
just unlike any other beer, but unlike any other beverage in the
world. Its warm, sweet flavor is richly highlighted with hints of
vanilla, oak and caramel. With an alcohol content of 27%, this
is the strongest beer in the world (listed in the Guinness Book of
Records). Its complexity and sweet, malty flavor is reminiscent of
a deep, rich vintage Port, fine Cognac or aged sherry while being
surprisingly light on the palate. Utopias is sold in copper bottles
resembling the copper brewing kettles, used by brewers for hundreds
of years. And like the world’s finest after-dinner drinks, Samuel
Adams Utopias is not carbonated and should be served at room
temperature. This truly is a treasure in a bottle.
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1. Scaldis Prestige
This beer comes from the award winning Belgian brewery, Brasserie Dubuisson. It is often compared to fine champagne, but we
think it’s better. Some compare it to a single malt scotch or fine
burgundy wine. Ratebeer.com says this is really a “Wow! Beer”.
Prestige matures in mellow oak barrels for 6 months. As the beer
and wood interact, it develops the most amazing aromas with
hints of vanilla and subtle tannins – like wine. Only 3000 bottles
are allocated to the U. S. each year.
2. Allagash Interlude
Special fermentation and French oak barrel aging all contribute
to this beer’s remarkable wine-like qualities. Two yeast strains
are used to create this unique Belgian-style strong ale. The first, a
Belgian farmhouse yeast, establishes the flavor foundations of a
classic Belgian-style ale, while the second, a house strain of Brettanomyces yeast, contributes an intriguing myriad of flavors including
pear, apricot, graham cracker and bread crust. A portion of the
Interlude is aged in French Merlot and Sirah oak barrels, imparting
a distinctive wine-like character and a drying finish. ABV: 9.5%
3. Dogfish World Wide Stout
Yes, this is the beer you’ve heard so much about. At 18% ABV, it
just may be the world’s strongest stout! Rich, roasty and complex,
World Wide Stout has a lot in common with a fine port.
4. Samuel Adams Chocolate Bock
Many beer lovers await the bi-annual release of this extreme chocolate beer that is slowly aged on a bed of rare, dark cocoa nibs from
a renowned Swiss chocolatier to create its unique layers of flavor. As
the beer matures, the fruity, tart, earthy and chocolate aromas are
released into the liquid to give Chocolate Bock a complex, full-bodied
taste with a velvety finish. A hint of vanilla is then added to meld
the symphony of flavors together. ABV: 5.5%
5. Allagash Odyssey
Odyssey is an uncommonly dark, wheat beer and one of the most
complex and cellerable wheat beers around. A portion of the beer
is aged in New American Medium Toast Oak barrels and a portion
in stainless steel for more than six months. The two parts are then
blended to taste. Finally, it is bottle conditioned, like champagne,
with more yeast and Candi sugar. ABV: 10%
6. Thomas Hardy’s Ale
Brewed in 1968 to commemorate the 40th Anniversary of the
death of Thomas Hardy, the great English novelist and poet, this
ale is based on the beer mentioned in the novel, “The Trumpet
Major.” Scarce, subtle and complex, Thomas Hardy’s Ale is the
beer enthusiast’s equivalent of rare cognac. Bottle-conditioned
to mature in the bottle like fine wine, this old ale/barleywine will
improve with age for at least 26 years. Not for the faint of palate,
especially when young and brash, maturity brings an elegance of
flavors unmatched by any other beer. ABV: 11.7%
7. Unibroue Quelque Chose
Quelque Chose was launched in January 1996 as a winter beer and
may be the most original of Unibroue’s always interesting brews.
This versatile brew was specifically developed as a winter beer
because, when warmed to 70ºC (160ºF), it can be enjoyed as a hot
drink. On the other hand, on the rocks, it is a wonderful aperitif.
It shows a strong Belgian influence in its blending of strong and
somewhat bitter fruit flavor with a strong beer. Cherries are soaked
for months in a slightly bitter beer before being blended at the
very end with a beer made using highly roasted malts. ABV: 8%
8. Lindemans Gueuze Cuvee Rene
This intricate libation was coined, “Classic,” by Draft Magazine
in the Nov/Dec 2008 issue. Cuvee Rene is a blend of young and
old lambic. Each bottling is custom-blended and brewers judge
individual batches by taste, using their knowledge and palette
to determine the final blend. Notes of grapefruit peel and wild
yeasts are evident on the palate while the full carbonation produces
champagne-like bubbles with assertive flavors. This Belgian favorite
is highly coveted by gourmands in Belgium who lay it in their cellars
like wine. Traditionally served in a tall, thick tumbler with cubes of
sugar to sweeten the taste, Cuvee Rene makes a great aperitif in
place of dry sherry. ABV: 5%
9. Dogfish Head Theobroma
Theobroma, or “Food of the Gods”, is a re-creation of the premier
chocolate beverage of the Americas, intended only for the gods,
kings and the elite. This liquid time capsule is based on the
earliest chemical & archaeological evidence of cocoa in the New
World. This ancient ale is brewed with honey, ancho chilies, ground
annatto, Soconusco cocoa nibs and cocoa powder from the good
people at Askinosie chocolate. The balance of flavors is pretty
much perfect! ABV: 10.0%
10. Traquair Jacobite Ale
This ale was originally brewed to celebrate the anniversary of the
1745 Jacobite Rebellion. When Mary Queen of Scots (mother of
James I of Englnd) visited Traquair in 1566, she drank strong ale,
brewed on the premises. Based on an eighteenth century recipe,
Jocobite Ale is spiced with coriander which gives a remarkably
fresh aftertaste. Jacobite has a pleasant aroma of hops with a
touch of coriander and a bitter sweet finish with hints of chocolate
and winey fruit. The aroma is rich and sweet as a Scotch should be,
but the addition of copious amounts of coriander is very unique
and takes this beer in an entirely different direction than almost
any other beer. ABV: 8%
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Not Just About
Stouts…
t. Patrick’s Day brings out the Irish in everyone. From shamrocks and leprechauns to green rivers and parades, March
17th is a day of celebration. For many, St. Patty’s Day would not be complete without one important component: beer!
We all know that world-famous black beer, Guinness, is the beverage of choice, but St. Pattrick would want you to sample
other Irish beers too.
Irish ales produced are now primarily in the red ale style. Red ales originated in Ireland and are generally darker ambers
with an ABV of 4 % to 5%. They are often called red ales because of their color and are relatively lightly hopped. With a
reddish hue and caramel notes, they tend to have an amount of smokiness from the inclusion of small amounts of roasted
barley. This St. Patty’s Day, try one of these Irish ales with some traditional Irish cuisine like a hearty stew or corn beef with a
heaping pile of cabbage.
• Probably the most well-known red ale is Smithwick’s. This chestnut colored, amber ale is made in Ireland by the brewers
of Guinness. You’ll be drawn to this ale’s creamy head and soft caramel sweetness that ends with a hint of toffee dryness.
• Murphy’s Irish Red, which is also brewed in Ireland, has a nutty flavor and chocolaty aroma because of the use of
chocolate malts. (Available only in draft)
• Sly Fox Brewery commemorates St. Patty’s Day with their Seamus Irish Red. While the brewery also uses chocolate
malts for added flavor and aroma, Centennial hops are used to add a touch of bitterness. Seamus Irish Red is well balanced
with more of a smooth hop finish than most Irish reds. (Available only in draft)
• Boston’s Harpoon Brewery honors the Irish with its Harpoon Celtic Ale, an Irish-style red that is darker in color and
has more body than other Irish-style ales. The beer’s robust character will complement the bold flavors of any hearty
Irish meal.
• The Boston Beer Company pays homage to the old sod with its Samuel Adams Irish Red Ale. Pale and caramel malts
give this beer its rich, deep red color and distinctive caramel flavor.
• Killian’s Irish Red, although very similar in taste and appearance to a red ale, is actually a lager. This light, Oktoberfest
style beer is medium-bodied, smooth and clean with malty and caramel flavor notes.
• Saranac Irish Red Ale is another offering for the occasion brewed with 2-row malt that gives it its caramel and toffee
notes and rich color.
Sly Fox St. Patrick’s Day
Boot Camp
Once again, St. Patrick’s Day Boot Camp is
underway at the Sly Fox brew pubs in both
Phoenixville and Royersford. Conceived in 2003
by bar manager, Corey Reid, Boot Camp consists
of ten weeks of beer drinking fun beginning
in January to promote everyone’s favorite Irish
holiday. Customers earn lottery tickets each
time they attend a weekly “meeting” at either of
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the brew pubs for a chance to win the grand prize
on March 17th-- a free trip to Ireland! Patrons
must be present to win. “Boot camps” are held in
Phoenixville on Wednesdays and Royersford
on Thursdays, with Irish bands providing the
entertainment during the evening. For more
information contact Sly Fox Phoenixville at
610-935-4540.
The Cicerone:
Suzanne Woods of Sly Fox
By day Suzanne Woods, the effervescent woman-about-town
who is Director of Sales for Sly Fox Brewery based out of Royersford and Phoenixville, Pennsylvania, travels the Philadelphia
metropolitan area placing their award winning beers in retail
accounts. Woods’ knowledge of and dedication to craft beer is
well known. She freely admits that one of her missions in life is
to educate wine drinkers that beer is equally versatile and great
with food. Ever in pursuit of fabulous beer and food, Suzanne
created the beer club, In Pursuit of Ale, for women who share
her passion. Suzanne also chronicles her adventures in the always entertaining blog, “I’ll Have another Stout.”
BTW – A Cicerone is someone who really knows beer,
and likes to talk about it.
Suzanne Woods of Sly Fox
Why does one write a beer blog?
I started the ”I’ll Have another Stout” beer blog because I spent
my days in and out of bars and restaurants- constantly discovering
new beers, new plates, and new personalities. I wanted to share
my finds with people.
How long did it take to be a “must read” for the beer community?
I average 2500 hits a week nowwhich I still don’t think is a lot, but
the first 6 months I wrote the blog- I
was only getting about 350. Visits
seemed to spike around Philly Beer
Week when I did a review of everyone
seen and everything drank. Honestly,
I credit the guys that were doing this
a decade ago with helping me. Jack
Curtin, Lew Bryson, and Don Russell would link to me, driving traffic
from the beer community to my
site. In time, beer aficionados from
California and New York were also
linking to me.
Do you think you ever reach a demographic outside the
beer community?
The beer community is always expanding. I’ve reached outside
that demographic because I talk about food frequently. Foodie
websites, such as Foobooz.com or Michael Klein’s The Insider for
Philly.com, sometimes link to me. They’ll read something on my
blog and tell other people to check it out.
What is the focus of “I’ll Have another Stout”?
I want to educate “foodies” who are wine drinkers about beer. Not
to dismiss wine by any means, but to help them see that there are
parallels out there. If a woman likes a Pinot Grigio, I can find a
beer for her. If a gentleman wants to enjoy his venison with a nice
peppery Zinfandel (Red of course) I can find a beer for him too.
Besides, too many high end restaurants pull out all the stops on
wine, food and spirits, while beer is a mere afterthought. I try to
address that.
Who are the members of your IPA club?
In Pursuit of Ale is a collective of women whose ages vary as much
as their palates. Some are graphic designers, bartenders and lawyers. A few of them are homebrewers and some have even taken
the Beer Judge Certification Program exam. Our name ties into
the history of Philadelphia, paying tribute to our Founding Fathers,
who were home brewers. Their Declaration stated that they were
pursuing happiness. Ours states that we pursue that happiness in
a glass.
What’s it like being a woman in a traditionally male dominated field?
I learned early on in the industry that there are many opportunities for women. Boston Beer Co. (where Suzanne got her start in
the beer business) is split right down the middle male/female. I
enjoy being taken seriously when talking about the beer. I look at
an account’s food menu and chat up beer pairings- then go to their
cellar and change a keg. Or, when I am at a distributor, I actually
don’t mind schlepping cases around. I have never been harassed
or ridiculed. That’s nice. Sometimes I can’t get a tab- I’ll admit
that’s nice too.
.
Is craft beer in Philadelphia “cultish” or main stream?
It was cultish in the nineties. Beer is definitely getting more attention in mainstream media whether or not the TV personalities
know anything about it. The 10! Show hosted Memphis Taproom’s,
Brendan Hartranft this past summer. Hartranft reviewed his favorite
beers including Sly Fox Pikeland Pilsner. I remember the coanchor asking Brendan, “What is a Pilsner?” So then I thought,
“we still have a lot of work to do.”
The I.P.A. Club meets Wednesdays at 7:30
Contact Suzanne at suzannew@slyfoxbeer.com
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7
Eat . . . .
Drink . . . . Write
Beer blogs abound, but what kind of determination grips fellow Philadelphians to turn their
knowledge and experience into words? America’s best beer drinking city turns out to be the
best beer writing city as well.
If you really consider yourself a
Philadelphian, then you are familiar
with the weekly column in the Philadelphia Daily News, Joe Sixpack,
written by Don Russell. Then there’s
Lew Bryson who pens the Your Table
is Waiting piece right here in Draught
Lines in addition to writing the best
brewery guide books money can buy.
Don Russelll
How
about Jack Curtin who has made
joesixpack.net
his living as a beer journalist for nearly 37 years?
These award winning authors are
your neighbors. . . neighbors who
also blog. Liquid Diet is written by
Jack Curtin. Lew’s As Seen Through
a Glass covers beer as well as whisky
and bourbon, while Don’s blog is Joe
Sixpack, of course. But blogs aren’t
necessarily money making enterprises even for these professionals.
Jack Curtin
In addition to the pros, there is some
jackcurtin.com
first rate writing being done about the
local beer scene by people who do it just for the love of beer
and you should get to know them. Meet Kevin Rowe, Brain
Kolesar, and Suzanne Woods.
By day Kevin Rowe (a.k.a. Cask Ale
Kevin) owns and operates a company
in Phoenixville, Pennsylvania that
provides laundry and cleaning support
to healthcare facilities, but beer is his
passion – fresh beer to be precise.
And he knows he’s not alone. “I’ve
been doing caskalekev for about a
year now,” says Rowe whose blog
Kevin Rowe
caskalekev.blogspot.com covers our area’s exceptional cask
ale scene. If you want to know where and when to go for
the freshest cask ale beer, his blog is a must read. He lists
by county where the good stuff is being tapped, even in
southern New Jersey. “It’s something I wanted to see and it
wasn’t out there. I try to open people’s eyes to new places
and tastes. People don’t necessarily read my blog for my
opinion. They want to drink fresh ale and if the bar doesn’t
have a breather (a device that prevents beer from oxidizing)
the cask only lasts 3 days. Timing is everything.”
While Rowe’s blog is straight-up to the point, Brian Kolesar,
the creator of The Brew Lounge blog, takes a much more
personal approach. There’s plenty of info on brewery news,
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tap selections and bar openings, but
his prose paints a picture of a total
beer experience . . . much like a travel
writer who knows his beer. Here’s a
perfect example. Kolesar and his wife
went bar hopping in New York City
over New Year’s Eve and when you
read his account, you could almost
smell the beer spilled on the floor.
Brian Kolesar
That’s pretty good for a guy who makes
brewlounge.com
his living as a project manager for a software company. His
observations are always astute and when asked how our local
blogs compare to some national ones he commented, “On
some beer sites, people are anonymous. They never meet
and when you can hide behind a user name or avatar, decorum
breaks down. We use thoughtful, meaningful words . . . this
(internet blogs) is a living archive about an industry that
needs some attention.” That’s well said as usual, Brian.
The world of beer does include women and Suzanne Woods
has a lot to say about beer. Describing
her as prolific is an understatement.
You could almost say she’s all beer
all the time. Director of Sales for Sly
Fox Brewery, founder of the women’s
craft beer club In Pursuit of Ale (IPA)
and the blogger who writes I’ll Have
another Stout, her enthusiasm for beer
knows no bounds. She is delighted
Suzanne Woods
beerlass.com
that women are a part of the craft beer
movement. Woods explains, “ . . . ‘The Pink Boots Society’
out of Oregon has linked up female brewers from all over
the country. Here in Philadelphia there’s Marnie Old, mostly
known for her wine writing and lectures, as well as Carolyn
Smagalski. Both won the Great American Beer Festival
Beer Journalism Award in the last few years. Women
currently account for 25% of beer drinkers in the US. In
Spain and England, the ladies are drinking 40% of the beer.
So we’ve got some work to do . . . Beer has so many levels
of complexity and there are over 125 different styles. If they
want to switch up their beers as much as their purses- they
can. The goal is for them to be open to exploring and finding
out for themselves what beers they enjoy.”
If you’re looking to spend some time reading up on beer,
you certainly have a world of different opinions to choose
from in the blogisphere. While their perspectives vary, they
do all have one common theme – their respect for beer and
hope that wine drinkers come to respect it too.
While you’re online...
Beer Info and More at Origlio.com
If you’re looking for an easy, online reference tool to expand your beer knowledge
and find out what’s going on in the local beer scene, check out the Origlio Beverage
website (www.origlio.com) to find up-to-date information on over 60 breweries, 600
beers, ciders and flavored malt beverages, all distributed to your local retailer by Origlio Beverage, purveyor of fine beers in the Philadelphia region. Categorized links also
make for easy navigating especially when looking for beer and food pairing
suggestions, tasting notes, beer news and local events.
By visiting Origlio.com you’ll have access to:
>>Detailed descriptions of over 600 beers
>>Information and links to brewery websites
>>Beer Style Guidelines
>>Web ordering, available to licensed retailers only
>>Online publications including Heady Times, Draught Lines and seasonal pamphlets
>>Food & beer pairing suggestions
>>Links to other beer-centric websites including award winning journalist and author, Lew Bryson
>>Recent news, upcoming events and photo gallery
>>Responsible drinking guidelines and links to alcohol responsibility information
>>Information about TIPS certification programs, for licensed retailers only
Are You Geek Enough?
Do you have what it takes to
be proclaimed “Philly Beer
Geek 2009?” If you’re up
for the challenge, check out
phillybeergeek.com for participating bars to see how you
can go head-to-head with
some of Philly’s finest. Jason
Harris of Keystone Homebrew Supply and Carolyn
Smagalski, award-winning
editor/author of Beer & Brewing at BellaOnline, came up
with the idea last year to get people involved in Philly Beer
Week and it was a big hit!
The purpose of the competition is to identify, exalt and honor
Philadelphia beer and the people who craft, celebrate and
consume it with enthusiasm and pride. To be a contestant, you
must be 21 years of age and must win a qualifying preliminary
round at a sponsoring beer bar, brewpub or restaurant to be
eligible for the finals. The competition covers everything
that’s Philly beer-centric including beer skills, trivia, beer
jingles, classic bar jokes, beer “Phila”sophies and other feats
of a beery nature. “The competition recognizes ultimate beer
knowledge slanted towards Philly,” said Harris. “It’s a fun
event and a chance for the people that are always going to
beer festivals and have a real passion for beer to express
themselves.”
Last year 14 preliminary rounds were held at sponsoring bars.
This year 40 sponsors will participate and hold preliminary
competitions where winners will go on to the final round.
The winner will be chosen by a panel of celebrity judges.
The individual who exhibits the greatest universal knowledge and passion for Philadelphia beer is crowned Philly
Beer Geek and will take home $1000 in prizes.
Even if you’re not participating in the competition, just
attending the events is an exciting way to learn more about
beer. Visit phillybeergeek.com for details and tips on how to
prepare for the competition.
Carolyn Smagalski and Jason Harris Founders and Event
Coordinators of the Philly Beer Geek Competition
11
High Calorie Cocktails vs. Beer
Did you know that a Long Island Iced Tea packs in more calories than a Cinnabon? Most cocktails contain soda, juices
high in sugar and half a dozen different kinds of booze. Why not have a beer? Many beers are lower in calories than
most cocktails and they always maintain the same amount of calories per serving.
Long Island Iced Tea
(12 oz glass) 780 Calories
VS.
Twisted Tea
(12 oz bottle) 230 Calories
For a true iced tea taste, with 1/3 fewer calories, try a Twisted Tea. This sweet tea with a kick is
made from some of the finest teas in the world, blended with a clear malt alcohol base, lemon
and other natural flavors. Cold-steeped tea gives it unparalleled smoothness and drinkability,
while brewed tea provides the dryness in the finish. It’s like spiking the tea at the family
reunion! Twisted Tea is available in several deliciously refreshing flavors including a light
version that is just as tasty as the original with only 110 Calories and 0 Carbs.
Margarita
(12 oz glass) 700 Calories
VS.
Corona Extra
(12 oz bottle) 148 Calories
On a hot summer day, a Margarita hits the spot. For a thirst quencher that keeps up that south
of the border inspiration, grab a Corona instead. “Miles Away From Ordinary,” this pilsner is
made with all natural ingredients; a very refreshing drink with or without the lime. Wanna do
one better? Try a Corona Light. With only 109 calories and 5 carbs, this light brew offers the
same smooth, refreshing taste as Corona Extra.
Chocolate Martini
(5 oz) 350 Calories
VS.
Young’s Double Chocolate Stout
(16 oz pint) 212 Calories
If you’re looking for a drink that tastes a bit like dessert while saving a few calories, treat yourself
to a pint of Young’s Double Chocolate Stout. This luxurious beer with a hint of decadence has half
the calories of its cocktail competition. Chocolate malt and real dark chocolate are combined
with Young’s award winning rich, full flavored dark beer to craft a satisfyingly indulgent, but
never overly sweet experience.
Mai Thai
(6 oz) 350 calories
VS.
Mike’s Hard Lemonade
(11.2 oz bottle) 220 calories
Fruit flavored cocktails are colorful, sweet and delicious, but watch out… they come with a hefty
calorie count. Sweet, sour and somewhere in between, Mike’s has a flavor for just about every
taste bud and occasion. A delicious juicy beverage spiked with alcohol, Mike’s Lemonade is the
ultimate refresher. Also available in Light Lemonade and Light Cranberry Lemonade (only 76
calories a bottle!)
12
By Lew Bryson
Beer with Fins at Oceanaire Seafood Room
By now, if you’re living in southeast Pennsylvania, in Philadelphia, you must know
that beer is as adept a companion to food
as wine. Oktoberfest with roast pork, pale
ale with roast beef, Belgian dubbel with
hearty stews, porter with chocolate cake,
light lager with grilled chicken: we’re so
far beyond pizza and a pitcher, and we’re
all happier for it. Variety is, as they say, the
spice of life, and it’s true with beer as well
as food.
One thing that’s held me up, though, was
matching beer with fish. Wine and fish is
so easy that even a wine drinker can do it.
White wine has the acidity to cut an oily
fish like salmon or bluefish, or fried fish, and
if it’s a nice light piece of sole or scrod, just
take a lighter white wine to complement
it with light fruit or mineral notes. Beer? I
have to think about it, and that gives me a
headache. Usually I just get the wine.
I should wise up.“Beers
have the same great
compatibility as wine,”
says Darcie Marsh,
General Manager at
The Oceanaire Seafood Room (700 Walnut St., Philadelphia),
where they focus on a
changing menu of fresh-caught seafood
and have a 200+ bottle wine list, but also
stock more than the usual suspects in beer
as well. “It depends on the menu, and it’s
based on the preparation, but yes, beer
can be as compatible with fish as wine.”
I guess I knew that. One of the axioms of
food and wine pairings – that works just
as well for beer – is “If it grows together, it
goes together.” It certainly works for one of
the best, and best-known beer
and seafood pairings: Guinness
stout and oysters. I had stout
and raw Galway oysters for my
first dinner in Ireland, and it
was brilliant.
Let’s take it apart and see
why. Oysters are a mix of
salty, sweet, and meaty.
Guinness is bitter from
the roasted barley and hops it contains.
Put the two together, and a wonderful
chemistry occurs. The bitterness blends
with the salty and sweet, bringing out
more of each, while the sweetness of the
oysters actually brings out the sweetness
of the stout that’s there under the bitter.
Each is more than it was before, and you
want more of both. Hey, seafood works!
How about something fishier? I like
grilled salmon with just a bit of dill and
salt: straight-up, fishy fish. We have it so
often that one sunny weekend I opened
up about five different beers to try with it,
right by the grill.
There were a couple winners. I try witbiers
like Allagash White with most chicken
or fish dishes, and it worked well
here: a little spicy, a little tart. A
good hoppy pilsner like Sly Fox
Pikeland really clicks with grilled
salmon, though it can overpower
poached salmon. The best match
was Saison DuPont, which had all
the contrast of the witbier, with
a bigger body that pulled
out the sweetness in
the pink flesh of the
salmon.
But when I do the salmon with
a marinade or something like a
peach-habañero salsa, I need something bigger. Like Marsh said, the
preparation is a key to a successful pick. “Our rock shrimp with
a Szechuan sauce, for instance,”
she says. “To me, a nice full beer
can cool it off as well as
something like a sauvignon blanc.” That must
be why The Oceanaire
stocks Chimay.
That’s not the only smart thing they do
there. Marsh explains that their beer list
is like their menu: it may change every
day. Very smart: just like there’s more than
one kind of “fish,” Marsh understands that
there’s more than one kind of “beer,” and
the variety can make eating and drinking
more enjoyable.
“We only serve seafood that’s fresh and
available, so we print our menus every
day,” she says. “We can re-print our beer
list every day too. We’ll try what the guests
ask for, and beers change with the seasons.
The great local brewers will come up with
something, and people will ask, and we’ll
bring it in.”
When I first started thinking about this article, I was wondering who I’d talk to about
it, because most seafood houses I’ve been
to have concentrated
on mainstream lagers. I
like them just fine with
spicy steamed crabs or
a nice piece of broiled
cod, but I do like options. The Oceanaire’s
beerlist is one of the
best I’ve seen in a seafood house, and I was curious as to why.
“It’s a combination of reasons,” Marsh
says. “It’s company-wide (The Oceanaire
has places in 16 U.S. cities), and of course,
Philly’s a big beer town. But we’ve always
had a big selection of beers; beer is as
food-friendly as wine.”
She chuckles. “And the chef does like his
beer.” So do we all, and there’s no reason
to forego the pleasure when you’re in the
mood…for seafood
Yuengling Partners with
Seafood Co.
Yuengling has partnered with Icelandic,
one of the leading seafood companies in
the U.S. who will be establishing a line of
Yuengling Lager beer battered haddock
portions. Icelandic’s Vice President of
Marketing, Thomas Sherman, knows that
Haddock is an extremely
popular fish in Pennsylvania. “It was a natural
fit to add the popular
Pottsville brewed Yuengling Lager to coat our
portions from Iceland.”
13
The Bookshelf
Cooking
Louisiana True
The Abita Brewing Company found a way to combine two
favorite pastimes, beer and cooking, in their cookbook,
Abita Beer: Cooking Louisiana True. The brewery learned
that Louisiana chefs were using their beer as a key ingredient in some of their dishes, so company representatives
put together Cooking Louisiana True, which is more than
just your average cookbook. The 184 page hardcover book
includes over 60 recipes, many from New Orleans most
celebrated chefs and restaurants, and over 80 photographs. It is also a great coffee table book with chapters
about the history of beer in New Orleans, the beer making process and valuable tips on pairing Abita with food.
While the New Orleans inspired recipes come from
kitchens of both Abita beer drinkers from across the US
and professional chefs including Emeril Lagasse, Paul
Prudhomme and Susan Spicerall, they have one thing in
common… they all contain Abita beer.
Abita was founded in 1986 and became the first and
largest craft brewer in the Southeast with seven flagship
brews. The water, which the brewer says gives the beer
its unique taste, is taken straight from Abita Springs, a
deep artesian well that reaches more than 3,000 feet in
some areas. This unique taste helped craft the recipes
used by amateurs and renowned chefs nationwide. The
recipes were all tested and tasted by the noted cookbook
author and food columnist Marcelle Bienvenu. “It’s kind
of like wine pairings. People have their own taste. We
gave some general information about how to pair beer
with food.” Abita spokesperson, Beth Harris, advertises
how beer has become as much of a complement to dishes as wine. Harris noted, “Many of the area chefs would
tell you that the strong flavored foods we have in south
Louisiana work better with beer, like Abita, than wine.”
From entrees to sides and desserts, you’ll find a brew by
Abita that is the perfect ingredient. While there are some
recipes that require a little more labor, all are easy to follow
14
and no ingredient is too exotic to find in a grocery store
close to home, except for the Alligator Legs which can
be ordered ahead of time on-line. Beer makes for great
marinades, but try experimenting by making biscuits
or bread (It’s called liquid bread for a reason). The best
part about these recipes is that you can sample the beers
while preparing the dish. Which makes it taste that much
better. When cooking with beer, it’s only natural that
some goes into the recipe and some goes into the chef.
Frank’s Fan
tas tic
Easy-To-Ba
ke Beer Bre
Ingredien
ad
ts
•3 cups s
:
elf-rising
flour
•3 tablesp
oons gran
ulated sug
ar
•1 (12oz)
bottle Abit
a Amber (r
ture)
oom temp
e
ra-
•1 tablesp
oon melte
d butter
Direction
•Preheat
s:
•Lightly o
oven to 37
il and flou
5 degrees
r a 9x5x3
.
-inch loaf
pan
sugar, and
beer in a
large mix
ing bowl.
Mix well.
•Put the d
ough in th
e prepare
d loaf pan
•Brush to
.
p with me
lted butte
r.
•Cover w
ith plastic
wrap and
let stand fo
minutes.
r5
•Remove
plastic wr
ap.
•Bake in
375-degre
e oven 40
to 45 min
until brow
utes
n and cru
sty.
•Serve ho
t.
•Combine
the flour,
For the First Time in a Decade, Sierra Nevada
Launches a New Year-Round Offering:
Torpedo Extra IPA
Since the early 1980s, Sierra Nevada Pale Ale has been recognized as one of the beers that
inspired the American IPA style and launched the American craft brewing revolution. Beer
lovers know it well. The palate is packed with fresh biscuity malt notes, fruity yeast characteristics and its signature tangy hoppiness. It is one of only four, year-round beers offered
by the brewery. That is until now. Torpedo Extra IPA is the first full-production IPA to come
from the brewery and the first change in its year-round lineup in over a decade. Torpedo is an
assertive American IPA, deep reddish-gold in color, with a smooth and bready malt presence
and over-the-top hop aromas.
Sierra Nevada deserves its reputation as an innovative brewery. True to form, their brewers
wanted to create a new, better method to extract all the goodness out of the hops. Hence the
creation of the Hop Torpedo - a cylindrical stainless steel vessel that was developed to harness
the essential oils and resins in hops, without extracting bitterness. The device essentially works
like an espresso machine. A stainless filter basket is packed full of whole cone hops loaded
into the vessel and sealed against pressure. The device is then placed in the fermentation
cellars where beer is pushed down from the tanks, through the pressurized column of hops and
back into the fermenting tank. It’s the perfect way to extract different levels of flavor, aroma
and bitterness. Ingenious! Like it or not, you got the whole story and I think we know where
the name of the new beer came from.
Torpedo is somewhere between an IPA and
a Double IPA… We are calling it Extra IPA
7.4% ABV IBU’s in the high 70’s to 80’s
Limited Release Bock Beer
from Yuengling
In honor of their 180th anniversary,
America’s Oldest Brewery is proudly
offering a celebratory brew--Yuengling
Bock Beer. This release resurrects an old
brewery tradition of producing a bock
beer in the late winter and early spring.
Dark brown in color, this unique beer
offers exceptional flavor.
©2009
15
The
Style Profile
Superb Seasonal
Selections Available
For Spring
Harpoon Celtic Ale
Saranac Irish Red Ale
Dogfish Head Aprihop
Lagunitas Gnarlywine
Blue Moon Rising Moon Spring Ale
Samuel Adams White Ale
Abita Strawberry Harvest Ale
Allagash Hugh Malone
Great Divide Scotch Ale
Sly Fox Seamus Red
Skip the Cabernet,
try a Barleywine!
Barleywines, the most colossal of beers, are massive in strength, usually ranging
from 8 to 12 percent ABV. Once referred to as strong ales, “barleywines” originated
in England in the early 1900’s. As strong as wine, but made from grain rather than
fruit, barleywines are in fact beer. The style exhibits wine-like strength, complexity
and character; comforting, friendly and inviting while at the same
time, a bit intimidating. They are almost always bursting with malt
and supported with a sturdy reinforcement of hops; lively and
fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge
to the palate. Barleywines range in color from amber to dark brown
with aromas varying from intense fruits to powerful hops with a
typically thick body. Alcohol will definitely be perceived and flavors
can range from dominant fruits to palate smacking, resiny hops.
English barleywines tend to be more rounded and balanced between
malt and hops, with a slightly lower alcohol content than their
American counterparts and often have far less bitterness.
This is a style meant for slow sipping and savoring. Most Barleywines can be cellared for years and typically age like wine.
Weyerbacher Slam Dunkel
Sierra Nevada ESB
Heavy Seas Uber Abbey Ale
Port Stein Beer
Lost Abbey Carnevale
Mike’s Hard Raspberry Lemonade
Sly Fox Royal Weisse
Weyerbacher Blanche