Philly Tapped

116
INSIDE: King of the Barley BrewItYourself Microbrewology: The Intersection of Beer and Science

description

A Philadelphia-based food and drink magazine published by Edward Trayes' Spring 2012 Editing I class.

Transcript of Philly Tapped

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INSIDE:King of the Barley

Brew-­It-­Yourself

Microbrewology:

The Intersection of Beer and Science

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INSIDE:King of the Barley

Brew-­It-­Yourself

Microbrewology:

The Intersection of Beer and Science

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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

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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.”

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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

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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

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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

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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-­

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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.

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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

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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.

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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.

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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

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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

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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

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Wes Robinson inside his apartment in Rosemont, Pa., during his last year enrolled in Villanova University’s law school.

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Matt Tarlecki, a civil engineer from Phoenixville, Pa., has spent the last 6 years "guring out everything he can about home brewing beer.

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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.

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Derek and Meredith Fess share time together at their home brewing beer in Glenside, Pa.

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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.

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Finalist Brad Trowbridge enjoys a craft beer inside one of his neighborhood bars, Bishops Collar, on Fairmount Ave.

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Finalist Chris Kozicki of Newark, Del., stands in front of his garage, where he escapes to brew beer.

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Finalist Baxter Burbank sits inside his Manayunk, Pa., home where he and his roommates brew beer about every other week.

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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

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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.

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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

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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

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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.

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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 ,

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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

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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

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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-­

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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

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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

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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.

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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

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17 simple steps

to brew

quality beer

in your

kitchenBy Michael Bucher

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5 6

9 10

2 3

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4

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5

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10

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3

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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.

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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.

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Brewer: Frank GibbsPhotographs by Michael Bucher

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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

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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

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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

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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.

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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

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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

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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

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1

2 3

4 5

6

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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.

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By C. Charlie Chan

you can expect your share of

venerable Rittenhouse Square

Good Dog’s Trusted Tricks

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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

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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

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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.”

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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

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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

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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

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61

The Foodery

Not A Typical Corner Store

By Zenovia Campbell

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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”

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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

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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.”

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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

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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

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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.”

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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

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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

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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

@

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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.”

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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

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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:

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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!

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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

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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

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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

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* #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

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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

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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.

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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

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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

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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

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“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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

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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

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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..

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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

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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

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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

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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

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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

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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

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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!

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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

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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

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