Philly Tapped
-
Upload
brendan-clay -
Category
Documents
-
view
247 -
download
4
description
Transcript of Philly Tapped
INSIDE:King of the Barley
Brew-It-Yourself
Microbrewology:
The Intersection of Beer and Science
...........................................................................................................................................................................................
.....................................................................................................................................................................................................................................................................................................
...........................................................................................................................................................................................
.....................................................................................................................................................................................................................................................................................................
...........................................................................................................................................................................................
INSIDE:King of the Barley
Brew-It-Yourself
Microbrewology:
The Intersection of Beer and Science
06
This ruler isn’t mentioned much in conversation anymore, but we would lose a connection to our past if we forgot him.
King of
the BarleyBy Brendan Clay
And they hae ta’en his very heart’s blood,
And drank it round and round;;
And still the more and more they drank,
Their joy did more abound.
—“John Barleycorn,” by Robert Burns
Robert Burns’ 1782 poem “John Barleycorn” concerns the
murder, resurrection, and second
07
come from the east, kill
John Barleycorn rises up from the earth into which
His enemies return to him in the fall when he is sick and cut him down
vat of water, and boil it to
B u r n s ’ p o e m a n d t h e from which
have relevance
They also serve as the
the
This is who one refers to when one says “That fellow is a friend of John Barleycorn,” a n d w h o J a c k L o n d o n referred to in the title of
“Since alcohol and antioxidants killed harmful microorganisms, people in antiquity who drank fermented beverages rather than water had a better chance of surviving and thus reproducing.”
08
in which he details his
J o h n B a r l e y c o r n : t h e embodiment of barley, beer,
Sometimes it seems like John Barleycorn is on his
about to have them cut
one uses him in casual conversation anymore, and he exists mainly in the form of the occasional
be a shame if we lost
Barleycorn lie in the Burns ’ poem and i ts
The
Golden Bough, Victorian Sir James
cyc les o f the harves t , takes the form of Osiris,
chapter “The Ritual of
compares the ritual of the
that came about with early
left behind their nomadic ways and depended f o r their subsistence mainly
As Patrick McGovern of the University of Pennsylvania
his 2003 essay “Conspicuous
09
likely a major impetus for the domestication of plants and animals, and for the d e v e l o p m e n t o f h u m a n
Leaders both secular and
more lavish feasts, and with the feasts came the infrastructure needed to
writes, alcohol also served an important function as a makeshift water purification s y s t e m : “ S i n c e a l c o h o l and antioxidants killed
people in antiquity who
rather than water had a
This would have been especially important to the newly stationary human
move on to a new water
near their home Without a l coho l , who knows i f h u m a n i t y c o u l d h a v e
All this is to say that the
connects us to the ancient
words of Robert Burns, and with allowances to his
Then let us toast John Barleycorn,
Each man a glass in hand;;
And may his great posterity
Ne’er fail in old Scotland!
For more informationwww.penn.museum/sites/biomoleculararchaeologywww.folklorist.org/song/John_Barleycorn
10
been terribly fixated on
my desire to relive the
espresso on East Passyunk Avenue, incessantly to Mike Patton’s Mondo Cane
located on the pristine
We f eas ted on a f i ve -
By Anthony Trivarelli
Old-World Butchery Melds with Artistry on the Italian Market
11
Old-World Butchery Melds with Artistry on the Italian Market
A destination wedding in Italy leads to Italian discovery right around the corner.
was made with a blend of mascarpone and ricotta cheeses layered between
sauce was cooked with
chunks of boar meat and
cinghiale (pronounced:
cheese is the standard in
especially when home-
12
Black N Brew serves La Colombe’s Nizza for their espresso. Be sure to indicate whether you want a macchiato or not. Also specify short or long.
13
made by an experienced
addition of mascarpone was
recipe stuck in my mind for
O n c e b a c k i n S o u t h Philly, it was easy to buy
At Claudio Specialty Foods
and directly across the
UBros
“ S o n n y, ” t h e t h i r d -
by his shop perhaps a
such as beef, chicken, pork,
t h e w i l d b o a r h a s a pronounced pork flavor w i t h a n u n d e r t o n e o f mushrooms and is h is
taste, which complements
makes salami and prosciutto
in the business over 50
s h o p w a s f o u n d e d b y
14
15
both artist and tradesman
“There are butchers and there are meat-cutters,”
butcher is proud of what he sells, and the meat-cutter
trade of butchery is not dead but has come full
st i l l poses a threat to the business, but since the advent of reality-TV
pointed to the fact that chefs are now celebrities, and thanks to shows like
Iron Chef
AmericaSanto “Sonny” D’Angelo takes pride in o!ering high-quality products — from boar to bu!alo, from kangaroo to kobe beef.
16
Ada Farrell, of Ambler,
doesn’t even matter if the
“By the end of the party, the
She loves to surprise
from the exotic meats,
S h e a l s o p r a i s e s t h e
They are small because
local ranchers and farms whenever suitable — that is to say, when ranchers and farmers produce to his
all of their products are free of antibiotics, hormones,
Boudin Blanc (chicken with cream and mushrooms), veal and broccoli, wild boar, venison, and duck sausages.
17
relatively healthy: says the difference between
the fat is exterior and can be cut off, whereas with ordinary beef, the fat is
Another difference is that
more expensive than meats
products cost more than
“Cheap prices mean cheap
you rather drive a Mercedes or a Hyundai?”
Lady of Cavalry Parish in
that he’s not rich but his passion in life is food, so he
notes that no one else around sells the products
of DiBello’s favorites are the Colorado lamb, which he says is better than the
meats with white truffle o i l and c racked b lack
He trusts the quality of products and
appreciates the special care
When DiBello ordered veal
quality at the supermarket,”
more information, visit
18
Hpersona l process o r a
veterans alike can make
Homebrewers will come
o f Phi l ly Beer Week—
10—for the first Battle
a n d h o m e b r e w s t o r e
to make a beer that uses
not a porter or stout—the beers usually made with
Our detailed report on the 18 finalists of Battle of Homebrew Shops.
Brew-It-Yourself
19
is unusually subjective:
beer based on taste instead
beer best adheres to the
but they are not what draw
it’s the unique culture of
techniques, and especially
and craftsmanship is an example of Philadelphia
m y b e e r m o r e t h a n
Wes Robinson, a 26-year-old third year law student at Villanova and a finalist from Brew Your Own Beer
Brew-It-YourselfStory and Photographs by Michael Bucher
20
Wes Robinson inside his apartment in Rosemont, Pa., during his last year enrolled in Villanova University’s law school.
21
Matt Tarlecki, a civil engineer from Phoenixville, Pa., has spent the last 6 years "guring out everything he can about home brewing beer.
22
Finalist and ALEiens home-brew club member Jess Streeter stands outside of the Hulmeville Inn, where the club meets on the last #ursday of every month.
23
Derek and Meredith Fess share time together at their home brewing beer in Glenside, Pa.
24
Justin Bost, an employee of Keystone Home brew Supply in Montgomeryville, Pa., earned a spot in the "nal round of the Battle of the Homebrew Shops with a foreign extra stout.
25
Finalist Brad Trowbridge enjoys a craft beer inside one of his neighborhood bars, Bishops Collar, on Fairmount Ave.
26
Finalist Chris Kozicki of Newark, Del., stands in front of his garage, where he escapes to brew beer.
27
Finalist Baxter Burbank sits inside his Manayunk, Pa., home where he and his roommates brew beer about every other week.
28
This doesn’t mean there’s
he continues to learn and
sat is fact ion of fr iends
who rents a small, second-floor apartment with his wife, Caitlin, in Rosemont,
of the Homebrew Shops is the first competition he entered, and with his beer, Hop Scotch Session Ale, Robinson advanced
Robinson makes it clear
b r e w m a s t e r, b u t t h e
c omes w i th i t s s t r e s s and Rob inson sa id he
day” an outdoor event by
and assist in the process,
came last summer when
it’s beer, liquor, or wine, he and his wife share a
For fellow finalist Chris
29
from his house sits the
he spends 4 to 6 hours
from his day job as a crisis
away 70% o f the beer h e m a k e s t o a n y o n e
with his children’s friends parents, who he knows like
“Sometimes two and a half cases of imperial stout
cases of beer) of a stout
for his brother-in-law’s
didn’t last more than 2
Since 2000, membership to the American Homebrewers Association has increased from 8,483 to more than 30,000 in February of 2012.
30
Since 2000, membership to the American Homebrewers Association has increased from 8,483 to more than
They estimate more than 1 million people brew their
When the 21st Amendment r e p e a l e d P r o h i b i t i o n
of the law allowed only
President Jimmy Carter
1337 into law in 1978,
exempt f rom taxat ion
except Mississippi and
An o t h e r o n e o f t h e estimated 1 million
sour beer—a delicate beer that requires at least a year to ferment—he said friends and other beer enthusiasts couldn’t believe
“Everyone said, ‘Wow, you made
since made more than a 100 different batches of
him, but like any hobby, he said, you could spend
starter kit costs about
see if he could make beer like the commercial craft
31
2011, he and fellow brewer
Karma Factor homebrew contest for their clone of
of homebrewers to replicate one of the breweries standard
opportunity to meet the brewmasters at Yards and use their equipment to make
P h i l a d e l p h i a 6 y e a r s
Home Sweet Homebrew
is very helpful and never forces customers to buy
craft beer on tap across
Twitter from Philly Tap Finder, bars can inform followers instantly when
“You used to happen to
Homebrewers have a special relationship to
Many of the competitors i n t h e B a t t l e o f t h e Homebrew Shops either
beers or use craft beers as inspiration for their
of retail sales in 2011,
Homebrewers Association
32
the AHA estimates that 250 new microbreweries and brewpubs opened
Many microbreweries and brewpubs are run by
homebrewers f ounded
to open in late 2012 with a former homebrewer from
h a n d l e s w i t h w e i r d
names that interested Jess Streeter in cra f t
Villanova University, she
them and developed an
is a doctoral student in
classes at Rider and is a finalist from the Wine Barley and Hops store in
For a Christmas present in
her a homebrew starter
in her local brew shop to pick up the other needed
It was these unusual looking craft beer tap handles with weird names that interested Jess Streeter in craft beer.
33
batches so she can learn how
only a hobby, she is pleased with the beer she’s made so
qual i ty that can come from your own kitchen,”
known for its craft beer selection and provides a
the homebrew club called ALEiens, of which Streeter
of homebrewers, homebrew
associated with a homebrew
t h e r e a r e 5 4 a c t i v e h o m e b r e w c l u b s i n
there are about 70 to 80 members in ALEiens who meet on the last Tuesday
where she can trade beers with other homebrewers
club has invited brewers
Another area homebrew club, the Keystone
Hops, focuses on homebrew
at the Keystone Homebrew Supply, Justin Bost, 24, initially found the club
Bost happened to work
w h e n t h e c l u b m e t a t K e y s t o n e H o m e b r e w
o f a n o t h e r e m p l o y e e ,
34
implemented a popular vote to select winners of their
Bost, who is one of the finalists from Keystone
was done independently, not by store employees), said he didn’t even like beer before he started
up a homebrew kit 4 years
people drank the stuff and
Bost wants to be clear
Bost found a new job with
discounts on homebrew
also learned a lot about
brewed at the house,” said
s t o r e d o e s h a v e i t s downsides, like when brewers
their local shop and admit they are new;; homebrewers are happy to teach but they can quickly overwhelm you with technical information if
“It is not difficult. If it required a skill, I would suck at it.”— Finalist Justin Bost
35
Ev e r y h o m e b r e w e r starts on the same
contribute to the different
M a t t Ta r l e c k i , 2 6 , o f
nature stems from his day
“The first couple batches
Tarlecki, until he started
method in 2009, which he
malt extract, advanced
process that allows them
continues to add steps to his brew process to control
mineral content of his tap
into his own hands, Tarlecki eliminates variables so he can consistently reproduce
the competitors in the Battle of the Homebrew Shops,
details of each step which
characteristics of the final product and keeps a binder
36
said it would be unwise
process because a mistake
And some of his brews have
March 2010, Tarlecki won
Competition, sponsored
dark ale, a beer he made
was an opportunity
their system they called
Tarlecki said the beer
more mechanical process compared to the hands-on, physical process he enjoys
He also finds the strict
a downside because they
People who do appreciate the creative side of homebrews are Tarlecki ’s fr iends, many of whom are artists
it’s a house show or an
supply the party with
art or music, is another
He even leaves cards with contact information for anyone to wishes to call or email him questions about
Jallows people to enjoy the quality of beer doesn’t mean they can’t enjoy quantity
Manayunk, lives with three other male roommates in what
full of cheap, watery beer;; it’s been transformed into a CO2-
37
the house is capable of
can brew to our heart’s content,” said Burbank, 24, and a senior business
Someone in the house usually brews beer every
house fully stocked for any
this year, the house went
Beer of Havertown, Burbank
different beers in preparation for the final competition,
3-day span when a friend and avid homebrewer visits
Burbank said he finds
usually a roommate, to
As a former
t u r n e d c o a c h , h e n o w spends a lot of time in
“Any question I’ve had, I have found the answer online within minutes.”
— Finalist Baxter Burbank
38
his car, where he listens t o p o d c a s t s f r o m t h e
i n t h e h o m e b r e w
online within minutes,”
Burbank also credits the owner of Brew Your Own Beer, John Reynolds, for
to Reynolds to taste and
o f b e e r b e c a u s e o f a n infection, he has openly
and slacked on my sanitation,”
The role of sanitation
Fess ,K e y s t o n e H o m e b r e w
Besides the importance o f s a n i t a t i o n , e a c h h o m e b r e w e r h a s s a i d , in one way or another, that everybody brews
people use an aluminum b r e w p o t , o t h e r s u s e
becomes clear is that the
technique that works for
But in the end, it all works
39
Brewers relish this characteristic and rarely
For Fess, a 33-year-old
beer serves a number of
the artisanal quality of
parties where friends can
he will brew on a Saturday afternoon at his suburban Glenside home with his wife, Meredith, or other
two other brew pots, it
make different beers while
his wife and other friends
River Trail into the city for
introduced to the assistant brewer at the General
f r i ends were in i t ia l ly drawn to the two, steel-tip dart boards but ended up
Fess has kept the club
where member’s primary
help learn the differences
It’s hard to imagine what the winning beer will be but with the creative minds of homebrewers, anything is possible.
40
One beer that has earned praise from the brew club
the chocolate peanut butter cup stout (think Reese’s), a collaborative project with his
in the Keystone Homebrew Club’s War of the Worts’
Finalists in the Battle o f t h e H o m e b r e w
with different beer for
L i k e e a c h b r e w e r s process, the competitors
be but with the creative minds of homebrewers,
the competition’s website,
A homebrew competition w o u l d n ’ t b e c o m p l e t e
Typically, the parameters
of homebrew competitions
are limiting, but the Battle
of the Homebrew Shops is
unique. Instead of making the
best version of a specific type
of beer, like the McKenzie
Brew House compet i t ion,
competitors are given a pound
of coffee and told to create
whatever they want so long
as it’s not a porter or stout—
the beers usually made with
this ingredient. Tarlecki thinks
the strict guidelines of most
competitions are a downside
and is intrigued by the anti-
parameters of this competition.
From the nine homebrew shops
in the Greater Philadelphia
from each to compete in the
41
17 simple steps
to brew
quality beer
in your
kitchenBy Michael Bucher
42
1
5 6
9 10
2 3
7
11
4
12
43
4
8
1
5
6
9
10
2
3
7
11
4
8
12
In a large pot, heat 2-3 gallons of water to 160-175°F.
Add grain-!lled muslin bags to heated water, let sit for 15 minutes. On a separate burner, warm pot of water to make liquid malt extract pour more easily.
Remove muslin bags of grain from pot. Increase heat until liquid is a rolling boil.
Stir in warm liquid malt extract and dry malt extract.
Bring mixture, called wort, to a boil. Once boiling, add hops and let boil for 60 min.
A"er 60 min. of boiling, strain out hops from pot.
Force chill the wort to room temperature(65-75°F) in sink with cold water and ice.
Syphon wort into sanitized carboy using sanitized tubing.
Add clean water to carboy to reach !ve gallons.
Aerate the water and wort mixture.
Temperature should be between 65-75°F. Pour the yeast through the opening at the top of the carboy.
Insert airlock on top of the carboy and !ll halfway with water. Let sit in cool, dark area for two weeks.
44
13
14
15
16
Boil a pint of water and stir in priming sugar.
Syphon fermented beer into bottling bucket and mix in priming sugar.
From bottling bucket, syphon beer into sanitized bottles. Brown, 12oz bottles work best.Leave about an inch of space at the top of each bottle. #en use capper to !x sanitized cap on top.
17 Let bottles stand for two more weeks to !nish fermenting. #en, chill beer in refrigerator and enjoy.
17
1516
1413
Brewer: Frank GibbsPhotographs by Michael Bucher
45
Puffing Prohibition:
A Recap of the City’s Smoking Ban
By Alexa Mantell
Although the health risks of smoking were first uncovered decades ago, only recently have smoking bans been passed by the governments of Philadelphia and Pennsylvania. In the case of Philadelphia, especially, it took more than one drag to snuff smoking out of bars and restaurants.
NO
SMOKING?
Between 2000 and 2005, then-councilman and
current mayor, Michael
w h i c h s a w s e v e r a l rounds of withdrawal , revision, amendment, and reintroduction, but was
46
February 2, 2006
City Councilwoman Marian Tasco introduced a bill to ban
tobacco vendors that earn 90% of their income from tobacco
March 27, 2006
Philadelphia’s Committee on Public Health and Human Services approved the Clean
the city’s food-service and liquor-
June 15, 2006 The City Council voted in
would apply to public spaces, businesses, and restaurants and bars save for smaller venues that have limited food sales, s idewalk cafes, and
September 14, 2006
Philadelphia’s mayor at the time, John Street, approved
ordinance is the only local
September 27, 2006
The City Council’s public health committee approved a bill authored by Councilman
small bars and private clubs,
December 14, 2006
was placed on hold for 3 weeks
bars that make no more than 10% of sales off food to apply for
47
January 8, 2007
Air Worker Protection Law
final version was amended so smokers would have to maintain a distance of 20 feet from the entrance of a smoke-
June 13, 2008 Pennsylvania Governor
Ed Rendell approved an
in all restaurants and other enclosed workplaces, except
Exemptions include bars that make less than 20%
This law does not include a required distance for smokers to maintain outside of a smoke-
choose, restaurants can allow patrons to smoke on patios,
September 11, 2008
into effect for the state of
www.parestaurant.org
NOW
48
Of the 60 most populated cities in the
U.S., Philadelphia is one of 16 whose enforced smoking
prohibition does not cover all bars and restaurants.
As of 2007, in the state of Pennsylvania,
20.9% of the population smoked, with 20.7%
male and 21.1% female.
As of 2009, just over one-!"h (20.2%) of the total population
smoked; the smoking male population declined to 21.5% and their female counterparts reached a
low of 19.1%.
!e overall rate increased to 21.4% in
2008, with the 2.7% more of the male population, but
the rate declined by 1.5% among female.
Philadelphia’ssmoking population:
2009: 20.2% total (21.5% male, 19.1% female) 2008: 21.4% total (23.4% male, 19.6% female) 2007: 20.9%
t o t a l ( 2 0 . 7 % m a l e , 21.1% female)
Smokers versus Bars in Philadelphia
Source: Wikipedia, citing data from Americans for Nonsmokers’ Rights and U.S. Census Bureau.
49
On c e u p o n a t i m e , Philadelphia was a
were approximately 11 operational breweries in
Such breweries included the Poth Brewery which was later restored and operated by the Red Bell
brewery in Philadelphia
Historical
Breweries
from the
City of
Brotherly
Love
50
at the time), the Arnhold and Schaefer Brewery, the Rothaker Brewery, the
Centennial Brewery, and the
P h i l a d e l p h i a w a s a
from the history books, evidence of Philly’s rich
found in the skeletons of former breweries and the refurbished condominiums which are now occupied by
many of the breweries t o shut down and the
After Prohibition, some
but Philadelphia’s beer p r o d u c t i o n w a s n ’ t a s
the next several decades, more and more breweries
Schmidt’s Brewery, located
1987, it marked the first t i m e i n P h i l a d e l p h i a history when the city did not have an active brewery
Today Philadelphia is home to Yard’s Brewery,
Company (which operates out of the 1885 Weisbrod a n d H e s s B r e w e r y
brewpubs such as the
the city may not boast of 11 functional breweries, Philadelphians still enjoy their brews and many
51
1) Brewerytown Sign 2) Bergner & Engle Brewing Company Bergner & Engle Brewing Company, located on #ompson Street between 32nd and 33rd was one of the largest brewing companies in Philadelphia. Photo Courtsey of Hagley Library Digital Archives (ca 1900).
3) F.A. Poth Brewing CompanyF.A. Poth Brewing Company circa 1900. Photo courtsey of Hagley Museum& Library Pictorial Collections Department: Warren-Ehret Company Photograph Albums.
4) Red Bell Brewing CompanyLocated at 3100 West Je!erson Street, the Red Bell Brewing Company restored the former Poth Brewing Company building in 1995 and remained open until 2002.
5) Former site of the Commonwealth Brewery#is was the site of the fomer Commonwealth Brewing Company located at 28th and Cambridge Streets
1 2
3 4
5
52
1
2 3
4 5
6
53
1,2,3,4) City Park BreweryBergdoll’s City Park Brewery, built in 1856 was located at 29th and Parrish Streets. Photo
courtesy of PhillyHistory.org, a project of the Philadelphia Department of Records.Today, Bergdoll’s City Park Brewery has been transformed into the Brewery Condominiums#e brewery’s name still remains on the building as a reminder of what it once was.#e Brewery Condominiums maintain the history of the original brewery complex.
5) Schmidt’s Brewery Charles VSchmidt’s Brewery on 2nd Street. Photo courtsey of Charles Veasey.
6) Schmidt’s Brewery TodayToday the Schmidt’s Brewery building is part of the Piazza at Schmidt’s, an open air
courtyard featuring a stage and a large $at screen television.
54
By C. Charlie Chan
you can expect your share of
venerable Rittenhouse Square
Good Dog’s Trusted Tricks
55
Many locals feel that the
place just isn’t what it used
case, but for this reviewer, a recent visit showed that
can easily cause someone
or dinner, there’s always
the suits (who work in
dinner, it’s not uncommon
mix it up with theater or
to o n e o f t h e v e n u e s
A n o t h e r a s p e c t o f
distract from the mission
Everywhere, there are
it is simply hard not to be s imply swept away
the moral of the story is this: Know that there will be distractions, but don’t let those detract from the double-headed reason for
Coors , Corona, or any
56
other national brand at
or it would be the cost of
can expect to have at least seven local brews on tap,
is a formidable place for beer, from the production and just as surely to the
local selections were Yards
S u m m e r A l e , S l y F o x
First off, yes, there is indeed a n e x t e n s i v e m e n u t h a t
Caesar salad to chicken tenders
s l o p p y j o e s
As with the crowd and the bar ’s theme, try not
that has been stuffed with Roquefort cheese, topped
and sandwiched between a
o f s a l t , s w e e t , a n d , what the Japanese call, umami—often translated
i s s u p p l e m e n t e d b y the delicious fat of the cheese, while the overall richness is undercut by
57
one kind of fries but two:
Remember, when at Good
tricks: local beer and the
the sweetness and acidity
The brioche bun, with its sweetness and its sturdy structure, ensures that
with a side of not just of
“On any night, you can expect to have at least seven local brews on tap, showing that Philadelphia is a formidable place for beer, from the production and just as surely to the consumption.”
58
Cherry Street Tavern A Century of Service
By Mary Anna Rodabaugh
From the Liberty Bell to Eastern
State Penitentiary, Philadelphia is home t o m a n y h i s t o r i c a
the famous historical s i tes you can f ind unofficial landmarks
d i f f e r e n t k i n d o f history—the history of
59
and Cherry streets sits a unique
as a licensed bar in 1905, the Cherry Street Tavern is one of
Amendment was ratified,
distribution, and sale of
This led to an increase of
Street Tavern stripped
i t s b a r a n d r e p l a c e d i t w i t h b a r b e r s h o p
establishment did not stop
became an ideal spot for a haircut, a shave, and an
Shortly after the end of Prohibition in 1933, the tavern replaced its barbershop chairs with a wooden bar and resumed
were permitted to enter
rear “ladies ’ entrance” but had to remain in the
“Yet while sitting at the bar, patrons can catch a glimpse of history The dormant urinal trough remains, reminding bar-goers that the Cherry Street Tavern has been serving
Philadelphia for more than 100 years.”
Cherry Street Tavern A Century of Service
60
to the presence of the urinal
floor of the tavern so the men could drink and answer
placed on hold back at the
is open to everyone and the
The tavern is best known for its roast beef sandwiches
of history: The dormant
that the Cherry Street Tavern has been
Former ladies’ backroom
The bar
#e urinal trough
61
The Foodery
Not A Typical Corner Store
By Zenovia Campbell
62
An out-of-town visitor to Philadelphia probably
thinks The Foodery, located on 10th and Pine streets, is just a typical corner food
been open for 35 years and
and-pop style,” says Jeff Blinder, who has worked
Liberties, which has 800 d i f f e r e n t b e e r s a n d a
branches are expected to open in the city—one will be on Sansom Street;; the
The Foodery does sell food,
and chips—and the store
But Peter Koklakis, a
knows The Foodery has more
“ B e e r c o n n o i s s e u r s
beer connoisseur, not a beer nerd—Philadelphia is one of the best beer cities in the
sells approximately 300 different brands of
According to Blinder, Koklakis shirt is a“beer connoisseur's shirt”
63
b r e w, B l i n d e r s a y s , i s a d e s t i n a t i o n f o r
to passionate customers
“See his shirt?” says
“That’s definitely a beer
And Koklakis, who boasts a collection of 7,000 beer labels , knows what he
the store with a stack of
he already has in his home collection and the ones
under one arm is a six-pack
about Ockocim Porter from
The Foodery’s customers also have the option to buy
Customers receive a 10% discount if they create a six-pack of different beers, and
64
Since Pennsylvania has a liquor law that allows only 192 ounces of beer per purchase, the most one person can buy is a little over
the store’s customers know
The Foodery’s Twitter feed (@fooderybeer) lets its nearly
know when a new beer arrives
Recently, The Foodery r e c e i v e d a s u p p l y o f
Half, which Blinder said
first customer showed up minutes after the tweet
“We had people who had
people in business suits
“But Peter Koklakis, a visitor
from New York City, knows
The Foodery has more to
offer than just food.”
65
By Zenovia Campbell
(Green) Earth - (Local) Bread +
(Home) Brewery
Mo u n t A i r y ’ s Earth - Bread +
Brewery, located at 7136
more than hand-crafted
The restaurant also serves
The decision to open the eco-friendly restaurant
lives, so it made sense to have our business [serve as a] part of that too,”
who own a restaurant in Vermont with a similar model, Earth - Bread + Brewery opened in the
Also a no-brainer was the restaurant’s location,
But Peter Koklakis, a visitor
66
Brewery, the couple owned
of their best customers,
“We distributed all up and down the East Coast,
“We had built up this fan base, and Philly is such a
The couple heard about
to the Philadelphia area, so they felt it would be the
i m m e d i a t e l y b e c a u s e Mount Airy is just known
Restaurants produce
+ Brewery’s commitment
makes a di f ference on
“We actually compost all of our food waste, our paper napkins, and our kids cups, which are corn-based,”
The trash comes once a
67
household trashcans a
are three separate bins:
each bin explains what
that comes off the table,
worked on in the kitchen
h e r s e l f , h a s r u s t i c
painted in earthy colors,
the bar areas on the first and second f l oors l i s t the specials in colored
m i s m a t c h e d c h a i r s
O n t h e f i r s t f l o o r , customers can look down
“We recycle quite a bit
because the city is so
great with taking all levels
of plastic, tin, glass, and
cardboard.”
68
and fixtures were found in flea markets, antique
inspection, some of the tables are repurposed
wood mater ia l for the
tables used to be part of a
The house brews, which have included herbed
are made by Baker and
in love with one beer because the chance of
years since we opened, [we] have never brewed the same beer twice,”
o r f o u r h o u s e b e e r s on tap, seven taps are
reserved for mostly local
Summer Ale and Victory
crowd formed outside the restaurant for a popular beer from Vermont, The A l c h e m i s t B r e w e r y ’ s Heady Topper, which is temporarily available
Chalkboard placed outside lists specials
69
i n c a n s a r o u n d t h e
E a r t h - B r e a d + Brewery’s “local first” food
of salads and flatbread
made in a wood-fire oven
“You want to support the local farms, but they can’t
that you need or they don’t have the ability to deliver,”
Bread + Brewery does w h a t i t c a n t o b e a n a c t i v e m e m b e r o f t h e
Customers are asked
which are then donated t o S u n d a y S u p p e r s ,
provides healthy dinners and food to families in
for discarded cell phones is also situated in the
local art ists decorates the walls;; a new artist is
by local bands f i l l the
Upstairs bar
70
Earth - Bread + Brewery believes its sustainability
other restaurants can adopt if they try, especially since Philadelphia makes
“We recycle quite a bit
“The restaurant business
wanted to show that it
fa
Next:Eating with William Yang
GIWANAM PHUONGSHIROI HANASAWATDEE
@
71
GIWA:Hot lunch spot
in Center City
Lu n c h t i m e i s t h e busiest time of day
the thin street, and people
with 16th Street, it’s hard
outside a small, oriental-
a Korean eatery that’s been a Center City favorite for
The restaurant’s owner does wel l to create an
aren’t many tables in the restaurant—probably six or seven—and they are placed
chooses to use wooden tables, which creates an
separate space, customers can actually see the chef
There are always surprises when you meander your way through center city, and Giwa is one of them that you shouldn’t miss.
By William Yang
Bimbibob
72
when they stand by the
quality of the food, because customers can witness the
flow of customers, Giwa chooses to combine dishes into lunchbox sets that save time for the customers as well
main courses on the menu that customers can choose
O t h e r t h a n l u n c h specials, Giwa provides
popular choice is Bibimbop, a traditional Korean rice bowl that’s cooked in a hot
Soon Du Boo
73
in a pan then combine the
it’s the customer’s turn to
Another special dish is the
The chef puts spicy sauce, tofu,
Apart from entrees, there are also traditional Korean
is the most well-known element in Korean food and usually used to add flavor to a dish and stimulate
Other traditional sides include edamame, a kind of steamed soy bean and turnips dipped
positions itself as a more
Based on this reviewer’s visits, customers didn’t
10 minutes to receive their
in the store, Giwa provides
With most of the dishes
Much of the clientele orders take-out, likely because it
delicious food, reasonable prices, and speedy service make it an excellent choice for lunch in the heart of
74
u m e r o u s A s i a n markets prosper in
1 3 t h t o 1 0 t h s t r e e t s ,
diversity and cultural vibes all the way to the
cluster of Southeast Asian
supermarket that offers
this restaurant has been one of the most popular Vietnamese restaurants in Philadelphia since it opened
a t 8 t h a n d C h r i s t i a n
in Chinatown, and after several years, we decided to start our own business in
Want to try the best Pho and Vietnamese food in town?
Namphuong has a wide variety of choices for customers who crave for some nice and inexpensive cuisine.
NamPhuong:
All in the Family
Water Spinach over Garlic Sauce
75
Left: Salt and Pepper SquidRight: Chicken sauteed with Ginger and Onion
Apart from other restaurants
to provide more family -
“We can’t tell our server to serve only one table,
are equally important,” said
one waiter serve numerous
reason he started his own Vietnamese restaurant was
brother and sister-and-law
all the food we serve [is] the best quality, so instead
prefer to stay in the kitchen,”
Most of the customers come
76
restaurant buys inexpensive
or an Asian supermarket as
they do this to support their
“ We c o m p a r e p r i c e s …and come up with a list of inexpensive places for us to
“However, we still keep an eye on the quality of these
because we don’t want our
and families that want to enjoy an inexpensive meal
“When the economy is bad, cheap food becomes
customers will come to the restaurant, but he does not
“My chefs and staff are
more t ime to rest , ” said
To own a restaurant, you have to be open-minded, said
to open other businesses,”
maintained, they will always
77
Smany exotic cuisines,
and families with the promise of a
Sawatdee is a Thai restaurant
Since then, the restaurant has
of traditional Thai food for its
dishes price under $20, Sawatdee aims to provide customers with inexpensive cuisine that doesn’t
to Tony, the most popular dish on the menu is Tom-Kha, a soup m a d e o f coconut milk,
and various
The combination of chicken, shrimp, scallion, and onion creates a flavor that no other
Ever heard of the Green Gable on South Street?
Sawatdee gives you a exotic journey with the most traditional Thai food.
Sawatdee:
The Green Gable
on South St.
Left: Sawatdee Street ViewRight: #ai Iced Tea
78
On the menu, entrees are divided into three
the chef prepares from different types of curry often seen in
cuisine, Thai food adopts curry in combination with coconut
Sawatdee serves yellow, red,
port ion of meat with s ide
cooked with unique sauces that
Last but not least are the
Unlike traditional noodles,
Sawatdee’s are made of rice
Customers can choose chicken,
people who don’t want to eat a
Sawatdee also serves some traditional Thai desserts and
stuffed with Thai custard and
provides a delivery service
not only to build an intimate r e l a t i o n s h i p w i t h t h e i r
Bottom: Shrimp Fried Rice
79
Wstreets in Center City, you can hardly take your eyes off a line of restaurants that seem to be
However, there is one store that
and it rarely catches your
the oldest Japanese restaurant
Opened in 1984 , Sh i ro i Hana has been in business
to other restaurants in the
H o w e v e r, t h e i n t e r i o r i s
Shiroi Hana:
The White Flower
of Walnut St.
While there isn’t a big Japanese community in Philadelphia, what’s the secret that makes Shiroi Hana thrive for nearly three decades?
Sashimi Lunch
80
totally different than what you
the restaurant : The store
Japanese style, with wooden
a comfortable environment to
About one-third of diners
before or after performances
“We o f fer s tudents f rom University of Pennsylvania a 10% discount every weekend,” said Hendro Purwanto, the
Shiroi Hana also has other
lunchboxes, al l have price
customers make Shiroi Hana their restaurant of choice for
The secret of how to maintain the quality of dishes is all in the
use computer system to check what is the most popular dish
our menu every year, and major
Lef: California Rolls and Tuna Rolls
81
There are normally 16 to
Sushi chefs are responsible
two other chefs in the kitchen
The most popular dish is Ume and Sakura, a combination of
Since Shiroi Hana serves small portions and offers a variety of
customers will make it their
those who want to try different d i s h e s i n o n e s e t , ” s a i d
Most of the materials are del ivered by one retai ler, because this allows Shiroi Hana to maintain the consistency of
other materials, since it is often
“We seldom have the problem of leftovers because our sushi c h e f w i l l m a k e a c c u r a t e predict ions and order the
Shiroi Hana mostly relies
word-of-mouth to maintain its
Bank’s Center City District Restaurant Week event have
“ We u s e d t o a d v e r t i s e with Phi ladelphia Weekly or City Paper a lot, but it
[ l i k e ] w e e x p e c t e d , ” s a i d
“Our goal is to serve traditional Japanese food to the general public and let them have a better understanding of Japanese food culture.”
82
District Restaurant Week 2
Since the financial crisis, Shiroi Hana has also witnessed a dec l ine in i t s customer
restaurant to come up with cheaper deals and discounts
A d d i t i o n a l l y, o t h e r l o c a l
Brenner Chocolate Shop and
pose as a competitive threat
for Shiroi Hana, despite their
and cheap Japanese food to our
but it provides a venue for customers to learn more about
Bottom: Sashimi & Sushi SupperPhotoed by Liudi Wang
83
Ingredients
cut into 1-inch pieces¼
black pepper¾ tsp salt, divide
m u s h r o o m s , s t e m s removed and caps cut into 1-inch pieces
½
Instructions
season with pepper and
saucepan or Dutch oven
Classic Veal Stew(as seen in Extraordinary Meals from Ordinary
Photographs by Jia Tu
An exotic treat at home:
84
and cook until browned on
m e d i u m a n d a d d t h e mushrooms and shallots
the heat , and s immer, covered, until the veal is
Transfer the veal, carrots, a n d m u s h r o o m s t o a
reduced to about 1 ¼ cups
Tip: Dark beer enhance the rich flavor of the musrooms.
ENJOY!
We’ve culled some nifty insights written and posted online by fellow craft beer enthusiasts. These excerpts are original Web contents and not produced by Tapped staff. Be sure to visit the links for the full story and to learn more about the craft brew industry.
85
“Craft Beer’s
Television”
’ve said this before, and it seems appropriate to
share here: we're in the middle of a cultural shift in how Americans view beer and the styles and quality of craft beer the rest of the world expects
craft beer produced by small and independent
billion dollar industry with a market share of 5+ percent by volume and 7+
J o n e s o f T h e B e e r
million beer lovers, one in
incredible small business By Julia Herz
success story that includes 1,900+ craft breweries with 900+ breweries in
one of, if not the most,
ya feel me?
OK TV networks—and
that authentically shares the story of today's small
of fun, adventure, hard work, innovation, risk, sacrifice, small business prowess and mojo that
industry responsible for
—Posted by Julia Herz, craft
beer program director, Brewers
Association, at www.craftbeer.
com on March 27, 2012.
86
Wh a t i s a t r e n d ?
The opposite, a fad, is
or dictated from the top
The fruit beer trend?
of the four pack couldn’t
“Trends?
By Daniel Bradford
87
“Beer, Bath,
& Beyond”By Ryan Van Brunt
and relentlessly pursue
10 percent of the market, t h e n o t i o n o f a t r e n d
ha s been an indus t ry t r a n s f o r m a t i o n , w i t h
t h e m a r k e t , a n d t h e
T h e e s s e n c e o f t h i s
l ies in the consumers ’
c on t inues t o add new layers to the experience of beer, of craft beer;; layers that continue to provide
of opportunity for our customers to experience
—Posted by Daniel Bradford,
president and publisher, All
About Beer, Chautauqua, Inc., at
http://bradfordonbeer.com on
April 5, 2012.Bottom line is that
beer, has taken many forms
* #e contents above are original Web contents.
88
com reveals that there m a y b e c u r a t i v e b i -
benefits as, “successful treatment of psoriasis,
overa l l modulat i on o f dermatic problems and menta l d i sharmonies , drop of blood pressure and improvement of circulation
—Po s t e d b y Ryan Van
Brunt, blogger, Blog About
Beer, at www.blogaboutbeer.
com on April 11, 2012.
hold on to your tankards a n d a d j u s t y o u r b e e r
Republic, home of the beer
with taps at the end that allow the potential bather to fill up their tub and
become a trend in the
2006 when the Chodovar b r e w e r y o p e n e d t h e
Many may read about t h i s a n d t h i n k , “ W h y
B u t a q u i c k v i s i t t o
89
Beer Goggles: Philadelphia Science Festival
For the second year in a row, Yards Brewing Company concocted a special brew for the Philadelphia Science Festival.
“This year ’s science
always wanted to do ,” s a y s To m K e h o e , c o -f ounder and owner o f
about 20 minutes after 7:00pm on Friday, April 20 , and Kehoe s tands i n f r o n t o f a p a c k e d c r o w d i n F r a n k f o r d
we decided to do a little
and this year it’s named
Philadelphia Science Festival director Gerri Trooskin turns around a poster with “Atom Blonde”
depiction of an atom with
By Brendan Clay
90
1 2
3 4 5
1. (left to right) Brian Kelly, 26, Eric Welch, 26, and Kyle Stetz, 22, designed an augmented reality version of Pong played with beer mugs instead for paddles.
2. Drexel University mechanical engineering student Matthew Lorenz, 19, did a co-op with NextFab studio that led to him working at the high-tech workshop part time.
3. Paul Weinstein, 29, provided music for the event. Paul, who goes by the stage-name Chipocrite, is an 8-bit musician, meaning he composes and performs his music using old videogame systems.
4. To create his music, Weinstein uses two Game Boys. A computer program called Little Sound DJ gives him access to the Game Boys’ sound chips.
5. Philadelphia Science Festival Director Gerri Trooskin, 31, arranged the event with Yards Brewing Company and Frankford Hall.
91
Some of them are here for
T h i s i s t h e s e c o n d y e a r t h a t Ya r d s h a s released a beer for the Science Festival, a 10-day celebration of science and innovation held at locations
Last year, Yards produced
Thomas Jefferson’s Tavern Ale that was featured at the
festival, turned to festival attendees to name the beer in
“We’re very focused on
events are accessible and
a new audience,” says
There are a lot of people here who maybe came…to the restaurant and they’re
about the festival in a fun
This year the Science Festival crowdsourced
w i t hTroosk in says that a t least 5,000 people voted, with “Atom Blonde” only
“ P h i l a d e l p h i a i s
microbrews and is known nationally as a beer town,”
Kehoe tells it, beer and s c i ence are a na tura l
really takes into account
92
1. Stetz and Welch demonstrate the game.2. Welch and Stetz square o! at “Beer Pong.”3,4. #e RepRap 3D printer creates a model of Portal’s Companion Cube.
1 2
3 4
93
a lot of different aspects of science,” says Kehoe,
about water chemistry, or
Yards has a lot of people who are enthusiastic about the more scientific side of
and the brewers at Yards
Yards primarily brews
phenolic clove flavor and
esters—a departure from
Blonde, the Science Fair mixer hosts exhibits and
a n d B r i a n K e l l y, w h o work in The Frankl in
these are markers that a computer can track with
players stand in front of a
have been transformed into
plays just like the classic
94
“We really wanted to
can do and how it can
There are a lso some s t u d e n t s from Temple
r e p r e s e n t a t i v e s f r o m
D r e x e l U n i v e r s i t y
student and part-t ime
that a 3D pr inter can be used for a variety of
cookies—as he has done—
not exactly there yet, of
cookies, but this is the
On another table at the
explains that the device creates plastic items by
layers of the object on top
T h e m a c h i n e s t a r t s f r o m t h e b o t t o m a n d works its way to the top of whatever plastic item
operator demonstrates its
Companion Cube from
demonstration, festival-
i n t e r s e c t i o n b e t w e e n
95
By Brendan Clay
Franklin Wins low is a 33-year-old brewer and
received his Bachelor of Science
and has done work at Haverford
Winslow has also worked as a brewer at the Manayunk Brewery
Microbrewology: The Intersection of
Beer and Science
96
This article consists of
interview with Winslow, which has been edited for
Tapped: How did the collaboration here come
involved with the Philly Science Festival?
Winslow: Truth be told, one of the people that works for the Franklin
be more than just, they would pull from different
people to look at just every day life in different ways
that there’s a lot of science
We did it last year we
of the Thomas Jefferson Tavern Ale with some
of a science project beer [where] we took a little bit of this and a little bit of that and we just decided to take a different idea and
from what Yards normally does and make a German
had one way that they
certain style and flavor profiles that are prevalent
97
different techniques and it really affects the end
have a stout?
W : Yo u e v e r h a d a
different characters to
it that if you had those in a British beer, you’d think
different styles, different
founded on Tom [Kehoe, brewmaster and founder
98
T: What makes the Ye a s t d i f f e r e n t f o r different beers?
differently, just like you
or a d i f f e rent k ind o f mastiff—or a poodle and a
they’re the same species but they just have different
And the yeasts are kind of
That ’s how the yeast
by-products when they’re
processes, but some will
acetate or other chemicals
different flavor profile to
T: So what happens i s w h e n t h e y e a s t i n t e r a c t s w i t h t h e
c r e a t e d i f f e r e n t chemicals that affect
carbon dioxide, or CO2, and alcohol there are other
99
metabolic processes that
cell and some yeasts will also make some acetates,
Some will also add some certain phenolic characters
just put lots and lots of
it really just depends—some are just really clean and don’t impart much
just sort of depends on the temperature, the type of yeast, and all of the other
that lead to the production
T: Did you have a
you became a brewer?
T : D o y o u h a v e
the chemistry field?
[chemistry] was if you can
blocks of life and break
smallest process possible then you can understand
c a n e x t r a p o l a t e f r o m proteins all the way up to
100
it’s a plant or an animal or
understand how proteins work, then you understand how proteins work in all
be really cool but you do the chemistry, if you learn
you know how that whale
You can break it down into why the whale even thinks
101
2012
t’s almost that time
With June comes Philly
in 2008, Philly Beer Week has become a premier
audience far beyond the
Tapping Philly Beer Week
Philly Beer Week 2012 is almost here. Read on what to expect. This year's festival promises to be better than ever.
102
t h e c i t y ’s s t a t u s as a
there were questions as
an annual beer festival
instance the February 27, 2008, City Paper cover story that Tim Hyland wrote on the matter,
T h e a r t i c l e w a s p a r t l y a p r o m o t i o n a l
brief outline of what to expect
article —actually, most of it—was a circumspect
as to whether Philly was
is captured by the article’s subtitle alone: “Some claim Philly’s beer scene is the
city’s first-ever Beer Week settle the issue?”
Philly Beer Week, which
Less important is the fact that
F r a n c i s c o c a n s t i l l c l a i m t o have more beer pubs and local
More important is that, as confirmed by Philly Beer
the turnout to the 2011 festival was close to 50,000
103
This year’s festival promises
Philly Beer Week iPhone
broken down into f ive main sections: Schedule, Events, Venues, Social, and
The Social section lists various pertinent social
the festival, become key
information, especially important in the face of
that inevitably happen in
The Favorites section, meanwhile, allows the user to keep tabs of events or venue or other details that
Two events promise to be
for beer enthusiasts: One is the traditional kickoff of
C e n t e r, w h e r e M a y o r
The other event is the
expo features beers and breweries from around
Proceeds will benefit the Committee to Benefit the
local charity that provides resources for the treatment and care of children with cancer, leukemia , and
104
n a move that solidifies the city of Philadelphia
as a craft beer town, the new sports entertainment complex in South Philly hosts a German-style bar called the Victory Beer
one of the most rapidly-
company’s latest move into the heart of Philly sports’
Victory at X!nity Live!
By Maureen Fisher
105
world is indicative of both the c ra f t beer s cene ’s popularity and the success
is made up of six different bars, each with a unique
Beer Hal l i s the most
explains that while the
popular just a month after
has spoken to want to
The beer hall has an
an 2,000-plus square-foot
for live entertainment, and plenty of televisions where patrons can watch t h e i r f a v o r i t e P h i l l y
plenty of German-style fare, such as bratwurst, knockwurst, sauerkraut,
The atmosphere and craft beers set the Victory Beer Hall apart from the more traditional pubs, such as
“We recognize that our loyal consumers are also loyal sports fans, always thirsting for Victory.”— Bill Covaleski, owner of Victory Brewing Co..
106
i s a p r i v a t e l y h e l d microbrewery located in
company was founded by Bill Covaleski (a Temple
Ron Barchet—childhood friends who met on a school
a combination of German tradition and American
past 15 years, Victory has continued to expand and is
The owners are thrilled to have the chance to become a presence at the entertainment complex that sits smack in the m i d d l e o f t h e v e n u e s
loyal consumers are also
loyal sports fans, always
delicious beers to our fans,
With the Phillies on a roll and the Flyers in the playoffs, Lambert says that Victory Beer Hall, as well as the other Xfinity restaurants and bars, will
this is the next best place
Victory Beer Hall patio, you can hear the crowds
Bank Park and the Wells
107
Did you know that when used in cooking, beer can greatly enhance the flavors of your meal? Here’s a party menu for a gathering of Philadelphia beer-loving friends.
ENTERTAININGWith
PhiladelphiaBeers
By Maureen Fisher
108
Ingredients
cream cheese, softened
cheddar cheese
½¼
if needed, to mix the cream cheese, spices, and beer, but fold in the shredded
that the dip is too thick, add beer until thinned to
APPETIZER: Beer Cheese Dip (adapted from Cooking with Beer)
MAIN COURSE: Smoky Bacon and Beer Chili;
Corn Muffins with Honey Beer Butter
109
Ingredients (serves 4)
½ tbsp chili powder
½ tsp paprika½ tsp (or to taste)
Philadelphia Pale Ale
beans, drained and rinsed
and lower the heat to medium, cover and cook,
the onion is translucent
it up with a spoon and
t u r n s b r o w n , a b o u t 8
and sa l t and cook f o r
tomatoes, tomato sauce,
heat to medium low, cover partially, and let simmer
beans and cook another 10
110
Ingredients (serves 24)
¼
½ cups water
½ cup butter, melted
Ingredients
¼ cup Honey Basil Saison from Earth - Bread + Brewery, Philadelphia
½ cup butter, softened
bowl, combine the water,
13–15 minutes or until a toothpick inserted near
Cool for 5 minutes before
Honey Basi l Saison, and
Corn Muffins with Honey Beer Butter
(adapted from Taste of Home)
Honey Beer Butter
111
Spray or l ine a muffin
butter into a saucepan over medium heat until
watch, as i t overf lows
powder and whisk until
DESSERT:
Chocolate Crème Brûlée Stout Cupcakes (adapted from Bon Appétit on Epicurious.com)
Ingredients (serves 24)
Donnybrook Stout
¾ cups unsweetened cocoa powder
½
¾ tsps salt
¾ cups sour cream
112
cream in another bowl
combined, then add the flour mix and beat for just a few seconds at a slow
batter with a spatula until
Bake for 16–19 minutes until a toothpick inserted into the middle of a cupcake
pan for a couple minutes, then transfer to wire rack
Once cooled, spread your
Photo graphs by Maureen Fisher
ENJOY!
113
Th e f i f t h a n n u a l American Craft Beer
Fest (ACBF) will showcase more than 120 American
attendees can sample from a roster of more than 500 b e e r s a t each of three
throwdown” will take place at Meadhall b r e w p u b
Creek Oyster Bar will host a post-festival brunch
TConference, sponsored by
with a “pre-conference excursion”
The excursion includes
Clybourn Brewpub, followed
transportat ion wil l be
have the opportunity to tour
Source: http://beeradvocate.com/acbfOn Twitter: @BeerAdvocate, @Harpoon_Brewery, #ACBF
Location:BostonSeaport World Trade Center
Downtown
Source: http://beerbloggersconference.org/americaOn Twitter: @beerbloggers, #BBC12
Taps Out and About
Festivals & ExcursionJune 1–2
July 13–15
114
The six-day Yellowstone & Grand Tetons Multisport
Beer Adventure welcomes beer
visit six breweries across three
MT;; Lone Peak Brewery in
Wi t h a s c h e d u l e
450 breweries and more than 2,000+ beers, the Brewers Association’s Great American Beer Festival (GABF) expects
hour members-only session
sustainability i n i t i a t i v e s and reports i t i s o n i t s
Location: Montana
Source: www.zephyradventures.com/adventures/yellowstone-grand-tetons-multisport-beer-adventureOn Twitter: @zephyrtours
Source: www.greatamericanbeerfestival.comOn Twitter: @GABF, #GABF
July 20–25 October 11–13Location: DenverColorado Convention Center