Fall Issue - Origlio Beverage

WHISKEY
IS HOT
BUT
draught lines
fall 2016
BEER IS
COOL
Beers to
FALL FOR
MARK HELLENDRUNG
NARRAGANSETT BEER
draught lines
fall 2016
ON THE COVER: Mark Hellendrung of Narragansett
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24
15
16
contents
7 REMINISCING ABOUT "THE ONE" BY DANYA HENNINGER
15 THE BOOKSHELF BEER PAIRING: THE ESSENTIAL GUIDE FROM THE PAIRING PROS
BY JULIA HERZ & GWEN CONLEY
16 MARK HELLENDRUNG OF NARRAGANSETT BEER GETS DRAUGHTED
24 A MEGA EXPERIENCE UNIBROUE'S JERRY VIETZ RIFFS ON HIS COLLABORATION WITH A ROCK STAR
Editor in Chief
Maryanne Origlio
Contributing Writer
Jessica Lawrence
Art Director/Photographer
Loren Leggerie
Guest Writer
Lew Bryson
Senior Editor
Maureen McCoy
Contributing Writer
Liz Starry
Art Director/Photographer
Michael Kuchar
Guest Writer
Danya Henninger
Mark Your Calendars
A Few Words From The Editors...
Newtown Beerfest | Newtown Borough, PA
September 17, 2016 – The Stocking Works
Dear Beer Aficionados,
Kennett Brewfest | Kennett Square, PA
October 1, 2016 – Historic Kennett Square
“When the Eagles hike the ball,
people start to forget about summer beers,” says a colleague of
ours at Draught Lines. While
that may certainly be true for
many sports fans, some of us
need a reminder that summer isn’t endless – even if
the temperature remains in
the 90s.
King of Prussia Beerfest Royale | King of Prussia, PA
October 6-8, 2016 – King of Prussia Mall
Conshohocken Beer Festival | Conshohocken, PA
October 15, 2016 – A.A. Garthwaite Stadium
In this edition of DL, we
preview the changes that will
inevitably come. The days will
get shorter, a bit colder and you’ll
invite the familiar flavors of fall
back as a welcome change.
Pottstown Brew Fest | Pottstown, PA
October 22, 2016 – Manatawny Park
For more information about these events, and others
visit our website:
www.origlio.com
For an electronic version of this publication, visit:
www.origlio.com
Like us on Facebook
facebook.com/draughtlines
Follow us on Twitter
@draughtlinesmag
Follow us on Instagram
@draughtlinesmag
Check us out on YouTube
youtube.com/draughtlines
Speaking of welcome changes, our dear friend and acclaimed
beer writer, Lew Bryson, is back from his stint as the managing
editor of the magazine Whisky Advocate. Yes, he is very knowledgeable about beer and whiskey. We don’t know which beverage he prefers – and he’ll probably never tell, but let’s just
say that he appreciates the best that both have to offer. Which
is why we asked him to opine about craft beers that offer the
flavors of spirits vs. brown liquids that might not be as good as
the price they command. A few brewers weigh in on the topic
as well.
Then, if you are into music, check out the story about the brewing collaboration between Megadeth’s Dave Mustaine and Master Brewer Jerry Vietz. The beer they created, A Tout Le Monde,
is surprisingly light considering this musician’s heavy metal
inclinations. But that just goes to show you what can happen
when two artists share a vision.
Finally, we highlight some wonderful fall beers, ask some of our
favorite brewers to reminisce about the beers that helped define
their careers, and go in-depth with the man who rescued Narragansett Beer, Mark Hellendrung. All to help ease you into an
autumnal state of mind.
Cheers,
draught lines
is a publication of Origlio Beverage. All rights reserved.
3000 Meeting House Road, Philadelphia, PA 19154
The Draught Lines Editorial Staff
R
AVE
EVIEWS
Pumpkin Ale Waffles
One bite of these beer-infused waffles will take you
straight to the pumpkin patch.
Ingredients
2 1/2 cups flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
Preparation
1 tsp. cinnamon
4 eggs, divided
1/2 cup milk
2/3 cup pumpkin puree
1 stick melted butter
1 cup pumpkin ale
Preheat waffle iron. Get out three bowls. In the largest bowl, mix
flour, sugar, baking powder, baking soda, salt, ginger, nutmeg and
cinnamon. Stir until well combined. Divide the eggs between the
last two bowls – egg whites in one, yolks in the other. Add milk
and pumpkin puree to the yolks and stir until well combined, then
add melted butter and stir again. Using a hand mixer, beat the egg
whites until stiff peaks form, about 4 minutes. Add the pumpkin
mixture to the dry mixture and stir until just combined, don’t over
mix. Add the beer and stir until combined. Gently fold in the egg
whites. Spray waffle iron with butter-flavored cooking spray. Cook
waffles according to manufactures’ directions. Recipe makes 6 to 8
waffles.
-Recipe courtesy of TheBeeroness.com
Reminiscing
“The
One
about
P
rofessional brewers craft
many dozens or even hundreds of beers. Into each
one they pour a bit of their
heart and soul. For most of
them though, there’s a special
brew that launched a career.
It could have been because the
label was beautifully symbolic, or
because the recipe was totally
unique. Maybe it was because
they used a never-before-tried
brewing method, or because the
beer was praised by a world-renowned expert. Or it could have
been appreciated as an homage to an old-time classic, or
something that was a surprise
smash hit . . .
By Danya Henninger
www.origlio.com
7
"Funnel Cake started selling like, well, hotcakes..."
For Jamie Queli of Forgotten Boardwalk, it was those
last two put together. As she readied her brewery for
its late 2014 launch in the former Cherry Hill home of
Flying Fish, the Jersey Shore native got into a tiff with
her head brewer, David Bronstein. He badly wanted to
make a cream ale as one of his first offerings; Queli was
not down with it.
Jamie Queli
“It’s not a very popular style, and I doubted it would
be a high-selling beer,” Queli says. She told Bronstein
that if he could figure out a way to ensure its popularity,
she’d give in to his cream ale dreams. His answer was
to brew it with real vanilla beans and lactose for extra
body, but the kicker was the name: Funnel Cake. Sure
enough, it was an immediate sensation. Funnel Cake
started selling like, well, hotcakes, and hasn’t stopped.
Forty-one percent of the beer Queli sells is Funnel Cake.
“People love it because
it’s every bit as good as a
Belgian..."
That’s right about in line with Weyerbacher’s best-seller, Merry Monks. Founder Dan Weirback says it makes
up 40 percent of the brewery’s sales and he credits Merry Monks with boosting his brewery’s profile – albeit a
decade-and-a-half prior. In early 2000, Weirback took a
trip to Belgium and fell for the rich, sweet, bottle-conditioned ales omnipresent in Belgium. Inspired, he returned to his Easton, PA brew house, determined to create one of his own. Merry Monks was introduced that
winter as a seasonal. Demand was so great that by 2002
it was a year-rounder.
Dan Weirback
“People love it because it’s every bit as good as a Belgian,” Weirback says, “but not nearly as pricey.” The
buzz-inducing 9.3 percent ABV tripel is now the brewery’s best seller.
“It looked goofy teetering
over our boil kettle, but it
worked.”
“Balanced” isn’t exactly a word that could be applied
to Dogfish Head 90 Minute IPA – and that’s entirely
by design. When Dogfish first started making it back
in 1999, “there weren’t any other Imperial IPAs that
I knew of,” says president and founder Sam Calagione. To create its intense, pungent hoppiness without
accompanying bitterness, he rigged a DIY-hopping
machine out of a perforated bucket, duct tape and a
vibrating hand-held football game.
“It looked goofy teetering over our boil kettle,” Cala-
says, “butlost
it worked.”
The brewery
The bohemian vibe of philly's most eclectic street wgione
as nearly
to highw
ay is now
known throughout the world for its unique continconstruction. beer-loving entrepreneurs saved theual-hopping
day and
the
liveswith
on.90 Minute
style,
andvibe
it all started
Sam Calagione
8
www.origlio.com
IPA.
“As soft and aromatic as the best
from Bohemia.”
What’s considered high in alcohol has evolved quite a bit. When
Philadelphia’s Dock Street Brewing introduced Illuminator Dopplebock in the late ‘90s, its 7.5 percent ABV was “unheard of,”
says co-founder Rosemarie Certo. She points to the dark lager as
a memorable career point, but there’s another Dock Street beer she
credits for inscribing her name into beer history: Bohemian Pilsner.
“I am most proud to have been involved with creating a pilsner
that was one of Michael Jackson’s favorites,” she says, quoting the
late beer author and luminary’s description: “As soft and aromatic
as the best from Bohemia.”
Rosemarie Certo
Bohemian Pilsner was Dock Street’s second commercially available beer, and Certo loves everything about it, from the beautiful
woman on the label to the time and care it takes to create. “A good
pilsner is clean, complex and balanced, without blemish,” she explains. “You might say that applies to all styles, but for pilsners
there is nowhere to hide an imperfection. There is no single, overpowering ingredient... you see and smell and taste everything that
is present, good or bad. A pilsner takes time and pampering.”
"Balanced and zippy..."
Quality and consistency are what Cape May Brewing Co. founder Ryan Krill credits with making his five-year-old venture at the
southern tip of New Jersey into a beer-lover's travel destination.
He thinks the wide selection of stand-up offerings is the main
draw, but if he has to pick one that really helped him stand out
from the crowd, he goes with the IPA.
“Cape May IPA is what made my career,” Krill says. “Balanced
and zippy, it always nudges you for one more.”
Ryan Krill
"...PMD is polarizing, but that’s
part of what makes it popular."
For Trevor Hayward and Luke Bowen of Evil Genius, Purple
Monkey Dishwasher marked the start of their brewery’s fast rise.
The press release touting the new recipe generated the most website traffic the young outfit had ever seen – and that was before
anyone had even tasted the beer. A roasty porter infused with real
chocolate and peanut butter, PMD (as the partners refer to it) is
polarizing, but that’s part of what makes it popular.
“It seems to be a flavor people either decide to love or hate, but
either way, they want to try the beer to reinforce their own expectations,” Hayward says, adding, “We almost always bring it to festivals now, regardless of the weather – even when it’s 80 degrees out,
we’ll kick the whole keg.”
Trevor Hayward
www.origlio.com
9
BEER
REDISCOVERED
Unibroue Éphémère Apple
Matt Summers
Bartender at The Garage & Grace Tavern
Brewed in Quebec, Canada, Unibroue Éphémère Apple is
a white ale made with Granny Smith apples, coriander,
orange peel and other spices with "ale on lees", which
means yeast added after the initial fermentation. It has
been the favorite beer of long time Philly bartender Matt
Summers since he first tried it several years ago.
“Éphémère Apple is my everyday go-to,” says Summers.
“I buy it by the case and it's been a permanent resident in
my fridge for many years. I even have a reserved area for
it. For me, it hits all the right notes. It's so damn refreshing
and sessionable, at 5.5% it maintains its essence even after
more than a few. Yeast added after fermentation is what
makes this beer so tart and complex. When I'm king of the
world, every bar will be required to carry this beer.”
Unibroue, creator of La Fin du Monde, makes a variety
of beers brewed in the “Belgian Tradition.” La Fin du
Monde, a Belgian tripel, combines subtlety and strength
with a chorus of fruit, spice and hop notes that make this
highly effervescent "liquid gold" so distinctive. To date,
La Fin du Monde has earned more medals and awards,
including some of the world’s highest honors, than any
other Canadian beer.
Summers says he feels Éphémère Apple is often overlooked. “It started as a spring seasonal and is not as
high octane as the rest of their stable of beers, so I think
Éphémère Apple kinda flies under the radar,” he says.
“Now it's made year-round – thank the gods!”
Summers, who currently tends bar at The Garage and
Grace Tavern, says choosing Éphémère Apple as a beer
that should be rediscoverd was easy. “I know all of my
bartender friends, who have been serving it to me for
years, will get a kick out of reading about me gushing
over this beer, although they've already heard it a million
times.”
DRINKTHESE
NOW
Prosit!
Ayinger Oktober Fest-Märzen
Dinkelacker Oktobefest Märzen
Paulaner Oktoberfest Märzen
Paulaner Oktoberfest Wiesn
Hacker-Pschorr Original Oktoberfest
Oktober-festive
Yuengling Oktoberfest
Samuel Adams OctoberFest
Shiner Oktoberfest
Sly Fox Oktoberfest
Sierra Nevada Oktoberfest
Harpoon Octoberfest
Heavy Seas TreasureFest
Firestone Walker Oaktoberfest
Great Lakes Oktoberfest
Abita Octoberfest
Straub Oktoberfest
Oh My Gourd!
Blue Moon Harvest Pumpkin Ale
Samuel Adams 20 Pounds of Pumpkin
Jack-O Traveler
Dogfish Head Punkin Ale
Dock Street The Great Pumpkin Ale
UFO Pumpkin
Evil Genius Trick or Treat
Shipyard Pumpkinhead
Spring House Braaaiins! Pumpkin Ale for Zombies
Pumped Up Pumpkins
Weyerbacher Imperial Pumpkin
Heavy Seas The Great’er Pumpkin
Coronado Punk’in Drublic
Fresh Hopped Happiness
Sierra Nevada Estate Ale
Sierra Nevada Northern Hemisphere Harvest
Evil Genius Chickity China the Chinese Chicken
Lagunitas Born Yesterday Fresh Hop Pale Ale
Brews to
Allagash Saison
Style: Saison
ABV: 6.1%
Available: Year-round
for
A
s summer fades to fall, a familiar set of
beers take over tap handles and store
shelves far and wide. There is no denying
that Oktoberfests and pumpkin beers make
for great drinking this time of year. But a
much wider variety of styles and flavors are
available that mesh perfectly with the autumnal equinox. It’s time to squash everything you think you know about fall drinking and give these brews a try!
Great Lakes
Nosferatu
Style: Red Ale
ABV: 8%
Available: Late Fall/ winter
Like vampires (especially the notorious
German vampire from the 1920s film
era), this beer has a bit of a reputation as the “beer with bite.” A
highly-hopped Imperial red ale,
Nosferatu is rich with flavor, yet remarkably balanced.
12
Woodchuck Fall
Harvest
Style: Cider
ABV: 5%
Available: Fall
The fall harvest brings farmers and
communities together to celebrate
another year of fruitful labor. It’s a
time of shorter days, cooler nights
and great apples. This cider has
a complex and elegant character of apple, cinnamon and
nutmeg balanced out with a
hint of American white oak –
a true taste of the season.
Allagash Saison is the brewery’s interpretation
of a classic Belgian farmhouse ale. It is a
golden hued beer, brewed with a 2-row
malt blend, malted rye, oats and dark Belgian candi sugar. It is hopped with Tettnang,
Bravo and Cascade hops. Fermented with
a traditional saison yeast strain, this beer
exhibits notes of spice and tropical fruit in
the aroma. Citrus and a peppery spice
dominate the flavor and make way for a
pleasant malt character. This full-bodied
brew with a remarkably dry finish is a
saison for all seasons.
Lagunitas Born
Yesterday Fresh
Hop Pale Ale
Style: Pale Ale
ABV: 7.5%
Available: Year-round
A newborn version of their re-born
Pale, Born Yesterday is Lagunitas’
Pale Ale with added wet, Virgin,
lupulin-drenched, un-kilned hops.
Kind of like Frankenstein, but better.
Samuel Adams
Boston Lager
Style: Lager
ABV: 4.9%
Available: Year-Round
Samuel Adams Boston Lager is an
excellent example of the fundamentals of a great beer, offering a full,
rich flavor that is both balanced and
complex. The unique flavor is the result
of a perfect combination of hand-selected ingredients and a traditional
four vessel brewing process. It has
a smooth, full body with a spectrum
of malt flavor ranging from slightly
sweet to roasted. This beer is the
perfect companion to s’mores on
a chilly night.
Green Flash
Treasure Chest
Style: IPA
ABV: 5.7%
Available: Late Summer/Fall
This fruit-forward IPA features Mosaic hops
enhanced by the addition of fresh grapefruit. It is balanced by prickly pear juice
and hibiscus flowers that give the beer a
naturally pink hue. A portion of the proceeds from all Treasure Chest beer sold
is donated to regional breast cancer
charities, and because October is
Breast Cancer Awareness Month, there
is no better way to show your support
this season.
Pinkus Organic Ur-Pils
Style: Pilsner
ABV: 5.2%
Available: Year-round
Brewed with organic malt and hops, Ur-Pils
is light to medium in body, dry and well-balanced with a clean hop and malt character.
It makes a great refresher while raking leaves
or tailgating on those warmer-than-average
fall afternoons.
Monk's Cafe
Style: Flemish Sour Ale
ABV: 5.5%
Available: Year-Round
Named for the famous beer bar in Philadelphia, this Flemish Burgundy from the
Van Steenberge brewery is an old brown
in style, aged in oak, and is one of the
oldest beers made by the brewery. This
Belgian sour ale, a traditional blend of
young and old beers, is mildly tart and
light in body with a lactic/sour nose
and a bit of sweet and sour in the
finish. Very refreshing!
www.origlio.com
13
HOP ART
Charlie Wells Dry Hopped Lager
Wells’ Master Brewer Chris Reid created a golden
lager to celebrate this English brewery’s 140th anniversary. Charlie Wells Dry Hopped Lager is brewed
with natural mineral water from a well sunk by
Charles Wells himself in the early 1900s.
To celebrate the new beer and honor the brewery's
founder, an "illustrated Charlie" was created. Each
tattoo documents his adventurous life. Before he
became a brewer, Charlie was a seaman who travelled the world in the Merchant Navy, hence the
eight-pointed star tattoo in the middle of his chest.
The Josephine tattoo on his right shoulder honors
the love of his life. Wells opened the brewery in
1876 in order to marry Josephine Grimbley, whose
father wouldn’t let his daughter marry a mere mariner. The couple settled in Charlie’s hometown, and
birthplace of the brewery, Bedford England, where
they raised their eight children, which explains his
Bedford tattoo.
Other tats include a starfish, which was the original
logo of the brewery; Australian hops like the ones
used to make Dry Hopped Lager; a well, depicting
the one Charles sunk, which continues to be the sole
water source at the brewery today, and the words,
“The Soul of Beer” which according to Charlie
Wells, was barley.
TB
the bookshelf
BEER PAIRING
THE ESSENTIAL GUIDE FROM
THE PAIRING PROS
by Julia Herz & Gwen Conley
“Only in the world of beer and food can 1+1=5,” said
Julia Herz during her visit to Philadelphia this past
May for the Craft Brewers Conference. “When you
are dialed in to a great beer and food pairing that
suits your palate, the experience is greater than
the sum of its parts. It’s a home run.”
It took Herz and co-author Gwen Conley three years to write their
book, Beer Pairing: The Essential Guide from the Pairing Pros. One book
critic actually said that every meal you eat without this book is an opportunity lost.
Lots of book titles use the phrase “essential guide”. But whether you
are a complete novice or an experienced food professional, this book
really is an essential guide to maximizing your enjoyment of drinking
beer with any food imaginable – from french fries to foie gras. This
guide includes everything from planning a beer dinner to explaining
why a bit of salt cuts bitterness, but enhances sweetness.
But don’t let that last sentence intimidate you, the book is really fun.
Think of it as a “beer and food tasting workbook” that takes you on
a journey to understand why certain combinations of beer and food
appeal to you. There is even an entire chapter devoted to that journey
called ‘Palate Trips’.
This workbook-for-your-senses uses beer and food as educational
props. But unlike the text books you used in grammar school, there is
no right or wrong answer. “We each have the power to properly pair
based on what is pleasing to our individual palates. Screw what anyone else says. If you like it or not, that’s what should carry the day,”
said Herz in a recent interview. In other words, you won't get an F in
her class.
Herz and Conley are obviously passionate about beer, but they are also
bona fide experts. Herz is the Craft Beer Program Director of the Brewers Association, an award-winning home brewer and Master Cicerone.
Conley, a microbiologist by training, is the Director of Production and
Quality Assurance at The Lost Abbey/Port Brewing in San Marcos,
California. They teamed up to write their book after years of running
public beer and food tastings together. Their goal is to elevate the appreciation of beer, and perhaps coax a wine sommelier, or two, into
recommending beer with food. Yet the authors have another objective.
“There is a cause behind this book beyond just advancing our beer
culture,” Herz said. “The book is a labor of love. All the profits will
be donated to The Foundation for Alcohol Research and Best Friends
Animal Society."
Beer Pairing: The Essential Guide from the Pairing Pros is available at
Amazon.com. It retails for $15.95.
www.origlio.com
15
gets draughted
MARK HELLENDRUNG
Narragansett Beer
It hasn’t always been an easy road for New England's oldest beer. Founded in 1890,
Narragansett, a brewery with a long and storied past, actually closed its doors in
1983.
But, in 2005, Rhode Island native and former President of Nantucket Nectars, Mark Hellendrung, along with several other investors, bought Narragansett Beer and reconnected with former Brewmaster Bill Anderson
to re-create the original Lager recipe.
From their flagship Lager to a great line of seasonals and rotating beer series, the brewery with a 126-year legacy is back
and better than ever with a new brewery in the works
that will bring production back to Rhode Island.
16
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www.origlio.com
17
D.L. Tell us about the new brewery “campus”. What will it entail and
when will the project be finished?
M.H. The project involves the revitalization of a 130,000 square foot
manufacturing facility in Pawtucket, RI that once supplied metal works
used to build Navy ships, among other things. The campus will be
completed in phases and will ultimately house our brewery, a tasting
room, gift shop, at least one restaurant, a bike shop and a beer education facility. The grand opening for brewing operations is slated for
November of this year.
D.L. Why was it so important for you to revive the brand in 2005?
gets draughted
M.H. For generations, literally since 1890, Narragansett was like a family member to New Englanders. The beer was part of the community,
and prior to getting it back, it was living an existence that it didn’t deserve. Fortunately, we were able to restore the quality of the beer to the
original and have a lot of fun in the process.
D.L. What does Narragansett’s motto, “Made on Honor. Sold on Merit.” mean to you?
M.H. The motto was coined in 1909 and greeted visitors to the original
brewery. “Made on Honor” speaks to a quality product, while “Sold on
Merit” identifies the pride we take in selling it.
D.L. Who coined the phrase, “Hi-Neighbor! Have a ‘Gansett”?
M.H. My understanding is that Jack Reynolds coined the phrase in the
1950s, but it was made famous by legendary broadcaster Curt Gowdy,
who did the play-by-play for every Boston Red Sox radio broadcast.
[Narragansett was the first beer company to officially sponsor a professional sports team, first the Braves, then the Red Sox.]
D.L. The famous Theodor Geisel (a.k.a. Dr. Seuss) created the Chief
‘Gansett image and other advertising in 1934. How would you compare your brand image now with the way he portrayed it back then?
M.H. I think what people today appreciate about our brand image and
design is that we’ve presented our heritage in a contemporary, interesting format. For example, every element of the design of our 16 oz. Lager can is from some moment in our 125-year history, but pieced back
together to look timeless, while relevant at the same time.
D.L. Many of your beers have stories behind them. Do you think the
story behind the beer is as important as the way it tastes?
M.H. Every summer I’m blown away by the awareness and interest in
Shark Week and Jaws, and by extension, people quoting movie lines and
re-enacting the famous scene. Jaws was really the first summer blockbuster and it tapped into a fear that lives in most of us.
D.L. Between the Lovecraft series and the tie-in to Jaws, horror is a
recurrent Narragansett theme. Are you a fan of the genre?
M.H. Absolutely!
D.L. In the late ‘60s and early ‘70s Narragansett was a part of several
big music festivals that included such acts as Led Zepplin and Crosby, Stills, Nash & Young. Have you ever thought of doing a music
series of beer?
M.H. Not so much a music series, although that’s a good idea. What
we’ve done is work with a lot of bands, like Deer Tick, for local events
like the WBRU Summer Concert Series.
D.L. Your Mash-up Series that includes Del’s Shandy, Autocrat Coffee Milk Stout and Allie’s Donuts are made in collaboration with
some of Rhode Island’s most famous companies. How did you choose
which businesses to collaborate with?
M.H. Our collaborations are not only about local icons, they also need
to make sense for a beer. There are other local staples like hot wieners
and clam cakes, for example, that we haven’t yet figured out how to
translate to beer.
D.L. The newest in the series, Hi-Neighbor! Have a Hefeweizen!, is
made in collaboration with Bananagrams (a tile word game that originated in Rhode Island). This is your first collaboration with a company that doesn’t make food or beverages. What’s the story behind
this one?
M.H. Bananagrams was started 10 years ago in Pawtucket, RI, the home
of our new brewery. So we have that local connection. And while there
isn’t a direct food or beverage tie, we do see a real association between
the social aspects of playing games and drinking beer.
D.L. You are not releasing Narragansett Fest this year – why is that?
M.H. I strongly believe that one of the unique strengths of craft brewers across the country is the ability to tell stories. And really, what is a
beer without a story behind it? Drinking beer is a social experience, and
sharing the stories behind the beers is a big part of that.
M.H. We put Fest on pause until we get the new brewery up and running. Fans really love the beer, but it’s more of a specialty release. We’ll
be able to create small batch beers more easily at the brewery in Pawtucket.
D.L. Your Lovecraft Series of beers pays homage to the horror story
author and Rhode Island native, H.P. Lovecraft. What inspired the
series?
D.L. There are several recipes made using beer on your website. Do
you ever cook with beer? If so, what’s your specialty?
M.H. The series came together from a few different directions. One of
our ‘Gansett Girls, who is a librarian, brought up the idea. Sean Larkin,
our Brewmaster, is a fan of Lovecraft and finally, H.P. and Narragansett
were both celebrating their 125th year “birthdays” in 2015, when the
series was created. Ultimately we felt the name and his creativity and
inspiration were a great canvas for us to explore different styles of beer.
D.L. What comes first in the creation of the beers in the series – the
beer style or the particular work of Lovecraft?
M.H. There really is no “this first and that next”. Just like there isn’t
a beginning or an end. It’s a collaborative process, not just with Sean
Larkin’s creativity or H.P.’s narratives, but also local artists who tell the
story through the artwork on the can.
18
D.L. Each summer, coinciding with the Discovery Channel’s hit series Shark Week, Narragansett Lager “throwback cans” are released
– the same cans that were “crushed by Quint” in the iconic movie,
Jaws. Are you surprised by the amount of fans the movie still has?
www.origlio.com
M.H. My go-to is Beer Can Chicken made using our tall boy cans. It’s
a meal that a novice like me can master. My wife, however, has a soup
business and she makes a lot of stews in the winter with our heartier
beers. They are delicious.
D.L. What is your favorite Narragansett beer and food pairing?
M.H. Lager and seafood, hands down.
D.L. Halloween is coming up. If you had to choose a type of candy and a Narragansett beer to pair with it, what would the pairing be?
M.H. Lager and a Tastykake! – I guess that’s not a candy, but it’s
close enough… right?
D.L. Who are the ‘Gansett Girls and what do they do?
M.H. The ‘Gansett Girls are a nod to our past when Narragansett
ran the, “Miss Hi-Neighbor!” contests. Today, they are the team
that conducts bar promotions and tastings.
D.L. What is the best part about owning a brewery? What is the
most challenging?
M.H. The best part is honestly the people I get to meet. I’m out on
the road as often as I can be, talking to people about beer and life
in general. I love hearing people’s stories. The most challenging
part has to be the competition. Beer drinkers today have so many
choices, and the big guys in the industry have so much more power
than we do. But it’s that challenge that gets me up every morning
to sell another case of ‘Gansett.
D.L. If you had to drink one beer that was not one of yours for the
rest of your life, what would it be and why?
M.H. That’s a tough question, but it would have to be a refreshing
lager. My buddy is a big surfer and I’ve been caught having a few
of his Pacificos… that would have to be my choice.
D.L. Can you tell us something about yourself that someone
couldn’t find online?
M.H. I get asked a lot of questions and tell a lot of stories about Narragansett Beer, which is a real passion of mine, but words can’t describe the importance of my wife and four daughters in my life.
www.origlio.com
19
Fall is a time for tasty treats, touchdowns and tailgates. It’s also
a time to enjoy two of the world’s most popular beer styles –
Oktoberfests and pumpkin beers. Malty, toasty Oktoberfest beers
have just enough hop bitterness to balance the malt sweetness.
These oh-so-easy to drink lagers – they are after all pounded in
the tents of Oktoberfest – are perfect with tailgate fare. And Dogfish Head’s Punkin Ale, paired with any portable chocolate dessert, will propel your parking lot party into the end zone.
20
AYINGER OKTOBER
FEST-MÄRZEN &
GRILLED
BRATWURST
SIERRA NEVADA
OKTOBERFEST
& PULLED PORK
SANDWICHES
HACKER-PSCHORR
ORIGINAL OKTOBERFEST
& GERMAN POTATO
SALAD
DOGFISH HEAD
PUNKIN ALE & DARK
CHOCOLATE CAKE
POPS
True to the classic Bavarian style,
this full-bodied, flavorful Märzen
lager has been winning gold
medals at the World Beer
Championship for over a decade.
Last year, Ayinger was the “Top
Rated German Oktoberfest
Marzen” on Ratebeer.com. The
caramelized flavors of the malts
in this Oktoberfest beer are a
perfect match for crispy-skinned
brats.
Each year, Sierra Nevada partners with a brewery in Germany
to create a unique Oktoberfest
beer that honors tradition, while
advancing the style. Working
with Mahrs Bräu of Bamberg,
this year’s Sierra Oktoberfest
boasts rich malt complexity, but
with a noticeable spicy hop
character from the use of Record,
a nearly forgotten hop varietal.
It’s perfect with pulled pork, as
the meat’s saltiness balances the
malt sweetness of the beer.
One of the six traditional Munich
beers served at Oktoberfest in
Germany, Hacker-Pschorr Original is rich and balanced with a
sweet malt aroma and refreshing bitterness. Full-bodied and
flavorful, this authentic Oktoberfest complements the savory
flavors and vinegar in Bavarian potato salad.
The OG of pumpkin beers began
winning awards in 1994, when
it earned 1st prize in the Punkin
Chunkin Recipe Contest. That
was six months before Dogfish
Head Brewery even opened!
Sam Calagione, the brewery’s
founder, describes Punkin Ale as
having a “unique, vibrant, fresh,
super-duper pumpkin-y character without being too much.”
Decadent chocolate pops or any
rich, chocolate dessert will balance Punkin Ale’s malty notes
and brown sugar spices.
www.origlio.com
www.origlio.com
21
THE
ART
& SCIENCE
OF CONSISTENCY
SAM ADAMS, SIERRA NEVADA AND GREAT LAKES
HARNESS HI-TECH TO ACHIEVE UNFAILINGLY
DELICIOUS BEER, BUT NUMBERS NEVER TRUMP
THE BREWER’S TASTE BUDS.
By Danya Henninger
I
f you’ve ever had a Samuel Adams Boston Lager, you’ve shared a
beer with Jim Koch. Thirty-two years after Boston Beer’s founding, the guy who started it all still tastes every single batch of his
flagship label.
The reason isn’t so much because he loves beer, although that’s
certainly the case (sipping through 20 to 25 beer samples before
lunchtime takes passion). No, Koch does his morning tasting sessions to help ensure each bottle or keg, that his company ships, is
as perfect as can be.
22
has helped to make the beer better, in so much as it has helped to
make it more consistent.”
Running two production facilities more than 2,000 miles apart puts
extra pressure on Sierra Nevada, because their beer not only has
to be fresh, it has to taste the same, no matter where it’s brewed. A
Sierra Pale Ale should taste like a Sierra Pale Ale, whether it’s from
California or North Carolina. And just like Boston Beer, live tasting
is an important step in the process.
While those tasting panels have continued across the decades,
other quality assurance processes have advanced immensely, but
they’re still a critical part.
“For every beer that we brew, we have analytical specs from the
brewhouse all the way through the finished beer in the bottle,”
says Scott Jennings, head brewer at Sierra Nevada's East Coast outpost in Mills River, NC. “But the follow up is the sensory match.”
“Since day one, we’ve been obsessed with quality and freshness,”
says Sam Adams head brewer Jennifer Glanville, “[but] technology
Specs are pulled from dozens of checkpoints – the wort, the yeast
chains, the water tank, the fermenters, the bright tanks – and run
www.origlio.com
T
Great Lakes QA with brewer, Jon Scudamore
E
Y
through what Jennings calls “a lot of expensive instrumentation.”
At the end of the line, a panel of sensory experts tastes the beer
and submits a subjective opinion. If a beer doesn’t pass, it doesn't
leave the brewery.
“We do have an advantage with Pale Ale,” Jennings notes, “because we bottle condition, so we have it in house for at least 10
days after it goes into the bottle. If there’s a problem, it’s easy to
catch.”
Quality control doesn’t stop when the beer leaves the brewery.
Boston Beer pioneered putting freshness dates on beer labels, and
sales reps spend a good portion of their time checking those dates
out in the field.
“Whether it means checking freshness on kegs in a pub basement
or checking the shelves at a grocery store, we’re constantly, almost obsessively, checking our beers to ensure they’re fresh,” says
Glanville. “If something past expiration is found, we’ll buy it back
and replenish it with fresh beer.”
Scott Jennings, Head Brewer at Sierra Nevada in Mills River, NC
To stay on top of both freshness and quality, Great Lakes Brewing
Co. in Cleveland, OH, relies on a tracking system that lab manager Robert Hollerorth refers to as the beer’s “social security number.” After the lab team does tests on raw ingredients, the number
is assigned to a batch and then used to monitor each step along
the way. The mid-size brewery (producing 150,000 barrels annually) recently invested in a cell counter to help determine yeast
health, and a gas chromatography mass spectrometer to analyze
chemical composition of samples, with the goal of catching any
issues early in the brewing process.
“We don’t have money like the big guys,” says GLCB spokesperson
Adam Ritterspach, “but quality and consistency is really part of our
brand.”
New equipment helps that objective, but human opinion again
plays a part. The brewery keeps sample bottles of each batch it
ships, and then does comparative tests using both quantitative
and qualitative methods.
“With Dortmunder Gold,” Ritterspach explains, “we’ll take a bottle
just off the line, a bottle that’s a month old and a bottle that’s past its
freshness date, collect data on them and correlate it with their ‘social
security’ numbers. They’re also run through our daily tasting panel.”
The last step to maintaining high quality, once the ingredients,
intermediary products and final beer is vetted, is the packaging.
Great Lakes recently upgraded to wider bottle labels and higher
walls for six-pack holders, with the goal of keeping out oxidizing
light. At Boston Beer, the most recent advance was the launch of
the “Sam Can.” The result of two years of ergonomic and sensory
research, the new can “provides a drinking experience closer to
the taste and comfort of drinking beer from a glass.”
Jennifer Glanville, Head Brewer
for Sam Adams
Jim Koch of Sam Adams Brewing Company
“Whether it means checking freshness on kegs in a pub basement or
checking the shelves at a grocery
store, we’re constantly, almost obsessively, checking our beers to
ensure they’re fresh.”
But no matter what the lab results say, the final arbiters of whether
a beer is great, are the people who drink it.
Sierra Nevada Brewing Company Bottle Check
Sierra Nevada Brewing Company QA
Photos courtesy of Sierra Nevada Brewing Co., The Boston Beer Co. and Great Lakes Brewing Co.
www.origlio.com
23
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www.origlio.com
Jerry Vietz & Dave Mustaine
From the time he first picked up a guitar at
age 13, music has been a huge influence in
all aspects of Jerry Vietz's life. Vietz, Master Brewer for Quebec's Unibroue, the iconic
brewery that brought us Beers like blanche
de chambly, trois pistoles and La Fin Du Monde,
says that music is his therapy, helping him
to make the transition from his work at the
brewery to his "second shift job" as husband
and father. Excited for the upcoming release
of A Tout Le Monde, a beer made in collaboration with Megadeth's Dave Mustaine, Vietz
chatted with Draught Lines to discuss music,
family and of course, beer.
D.L. What was it like to work with musician Dave Mustaine?
J.V. Working with Dave on the Megadeth Beer has been great. He
and I are very similar in our thinking. Dave cares about quality, as
is apparent from his music. He also realizes that brewing is an art
form, and we have a mutual respect for each other.
D.L. A Tout Le Monde is a Belgian-style dry-hopped saison with
an ABV of 4.5%. What inspired you to make a beer completely
different from anything Unibroue has done before?
J.V. Although our beers are well balanced, they are considered
strong. They are very smooth and drink like beers with much lower ABVs. I attend a lot of concerts, and I see people drinking so
much so quickly, they are falling down by the third song. Imagine
if they were drinking one of Unibroue’s 8-10% beers. I wanted to
offer a beer that would give the same drinking experience, but with
a much lower ABV. A Tout Le Monde is light, but has the same
complexity and level of quality as one of Unibroue’s traditional
beers. A lot of people will discover Unibroue through A Tout Le
Monde and I want to take their taste buds to a new place with this
saison. I hope from there they will try our other beers. I may even
release another, higher ABV version of A Tout Le Monde sometime
in the future.
D.L. Have you worked with bands/musicians in the past? If so,
was it successful?
J.V. I have worked with a lot of artists over the years, and am a big
supporter of the Montreal Blues Society. The music scene in Quebec is very close knit, and I have an affinity for musicians here. I
often co-host events with musicians, such as Steve Strongman, an
award-winning singer/songwriter from Ontario, and The Paul Deslaurier’s Band, who recently reached #1 on the USA Blues Chart.
These events are a great opportunity for both the musicians and
the brewery. People who have never tried our beers, but are fans
of the music, get a chance to taste what Unibroue has to offer, and
the bands are able to reach a new group of people who come out
to taste the beers.
amount of patience and attention to detail. I strive for perfection
every time and, like with music, perfection is something that is
very rarely achieved. However, I try to get as close to it as possible
with each new release. I really believe in quality over quantity. A
lot of artists seem to be coming out with a new album every couple
of months, which is similar to the rate that many craft breweries
are releasing a new beer. But brewing a quality beer, like making a
great album, takes time. It takes 6 to 18 months for me to develop
and release a new beer for Unibroue, and while that might seem
long, the results speak for themselves when you taste our beer. I
brew with my heart and each beer is an expression of myself. This
is, I hope, what comes across when people try our beer.
D.L. There have been studies that say the type of music people
listen to can affect what they like to eat and drink. What is your
take on that?
J.V. I love this question. I very much believe that music affects
mood. Sensory memory is incredibly powerful. Some songs I hear
make me think of certain seasons, and visa-versa. When I smell
flowers in the spring, certain songs come to mind. This relates to
beer as well, as the taste of some beers remind me of specific times
in my life. This is not surprising, since all of our senses are so closely related. I want people to think of our beers when they feel a
certain emotion, just as they think of a particular album or song.
D.L. Speaking of particular albums, is there a specific type of
music you like to listen to when working on a new beer?
J.V. Well, when I brewed at home, I listened to different styles of
music, depending on what kind of beer I was working on. Now at
the brewery, it really depends on the project. Of course I listened
to Dave Mustaine/Megadeth throughout the making of A Tout Le
Monde. Because of this, Megadeth’s sound became part of the beer.
D.L. If you could pick any musician, living or dead, to collaborate with on a beer, who would it be?
J.V. This is a difficult question. I am a huge fan of so many musicians, but that does not mean a collaboration with them would be
successful. To work together and create, there must be a similar
way of thinking, as well as mutual respect. In the beginning, there
must be a common point – something to build from. Collaborating
is not one person saying, “I want this” or “do this.” A true collaboration means working together from start to finish, with full
commitment on both ends. No matter who it is, if you can find a
common bond and build something together, the end result will be
something neither person could do alone.
D.L. What can we expect to see from you in the future?
J.V. I’m going to keep listening to, and taking energy from, good
music. And I’m going to keep on brewing good beers.
D.L. What are the similarities between making good music and
brewing good beer?
J.V. Brewing, like music, is an art. For me, creating a new beer is
very similar to a musician writing an album. It takes an enormous
A Tout Le Monde Label
Jerry Vietz playing guitar
www.origlio.com
25
You could follow the herd, belly up to the bar and knock one back, But sipping on a
beer redolent of the Flavors found in the best (most expensive) whiskeys, is another
thing entirely.
By Lew Bryson
Y
ou must have friends who are drinking whiskey these
days, friends who are quick to jump on a trend, and
you're thinking about joining them... but what about your
beer?
Whiskey is, of course, basically beer – usually without hops,
that's been distilled and barrel-aged. Beer and whiskey
share grain-based flavor similarities, especially in unpeated
malt whiskies aged in bourbon barrels, but years of barrel
aging (and four years is considered short) make for major
differences.
Yes whiskey is booming, from single malt Scotch, to Irish, to
bourbon and rye, and we're even seeing the once unknown
Japanese whiskeys in area bars. There's an explosion of
craft-distilled American whiskeys, and I just wrote a piece
about the wave of single malts coming from countries like
France, Sweden and Taiwan.
If you're thinking about getting in on that whiskey action,
finding out what all the fuss is about, if you want to be seen
as one of the cool kids... you better brace yourself. First, if
you want the real flavor, and you want the reflected prestige
that comes from being a whiskey connoisseur, you've got to
sip it straight, or with only a few drops of water. You can't
knock it back in a shot, or dress it up in a whiskey sour; no
cred for that. Sip it, and get used to that burning sensation.
Truth be told, you do get used to it, and it's worth it, but it
takes a while, and until you get there, it's kinda painful.
26
www.origlio.com
Second, you waited too long. A lot more people are drinking
(or at least buying) whiskey now, and it takes years to make
more. So the good stuff has gotten a bit scarce, which means
the prices have skyrocketed. It's hard to find a single malt
for under $40 these days, or a bourbon for under $25, and
the highly-prized ones go up very steeply from there. $120
a bottle is not unusual at all. Kind of puts a $12 sixpack into
perspective, doesn't it?
So maybe... just dip your toe in the waters at first with some
beers that bring you the flavors of whiskey.
If you're looking for that delicious island flavor of Scotch,
line up some Belhaven Wee Heavy, an old favorite of mine
that gives you the full, sweet, juicy flavors of Scottish malt.
The annual release of Samuel Smith Yorkshire Stingo is nigh;
there's a mighty amount of British malt in there, too. If it's
the smoke of Scotch that intrigues you, grapple with the
smoky nature of Stone's Smoked Porter.
Rye whiskey may have launched the rye beer renaissance
in America; rumors of Anchor's Fritz Maytag's orders of rye
malt (for his distilling experiments) led other brewers to
jump-start rye beers. The spicy flavor proved popular; get a
glassful with Dock Street's Rye IPA.
If you want some of the flavor that really makes whiskey
different, without the big price tag and the red-hot smack in
the chops, you'll want some barrel-aged beers. Brewers have
“Don’t get us wrong; we
love our spirits (both ours,
and other great local offerings). My favorite thing
about Dock Street Rye IPA
though, is the incredible
balance, and the assertiveness of the citrusy hops
and spicy rye. It will outshine any old brown spirit
that really isn't hand
crafted or up to the
standards of an excellent local beer. It's a
beer I can sip on, but
don't quite have to.”
- Rosemarie Certo,
co-founder of Dock
Street Brewing Co.
“Weyerbacher Insanity is
our barleywine aged in fresh
bourbon barrels. We only use
the barrels once so the best
of the bourbon flavor really
comes through. I’d rather
sip on a brandy snifter, or
two, of Insanity than quickly
down a shot of any spirit.
It’s a longer, more satisfying
experience, for a lot less
money.”
- Dan Weirback, founder of
Weyerbacher Brewing Co.
“When you order a spirit,
you’re looking for big flavor.
We age Curieux for seven
weeks in bourbon barrels.
More than giving it some
bourbon flavoring, the aging
process transforms Allagash
Tripel. It develops notes of
coconut, vanilla and oak that
all come together to form
a complex harmony of flavor. I’d say Curieux, with
its size and flavor, can absolutely stand up to any
spirit.”
-Rob Tod, founder of Allagash
Brewing Co.
realized that there's a ton of flavor in those used barrels; distillers do it too, Scotch is
aged in barrels that have already been used to age bourbon or wine.
Barrels give flavor in three ways. While the wood is watertight, air slowly passes
through, allowing the beer to gently oxidize, and only some beers benefit from that
process. The wood itself has flavor compounds developed during the curing and
charring processes: flavors very similar to vanilla, coconut, fig and maple are the
most common. And of course, there's the leftover whiskey that's always in there,
because even the distillers can't squeeze it all out!
Try a big juicy one like Weyerbacher's Insanity, a malty barleywine wrapped in whiskey wood, or wake up with their Sunday Morning Stout, brewed with coffee and
aged in bourbon barrels. To make Curieux, Allagash puts their sweet golden tripel
into bourbon barrels, and the beer really picks up the coconut notes. Port Brewing's
Old Viscosity (and Older Viscosity) delivers a powerful punch of malt and boozy
barrel character that can still be enjoyed by the mouthful, particularly with an aged
gouda or some roast beef.
Many of these beers are limited releases: putting beer in a barrel takes extra time,
extra expense, and extra care, not to mention a lot of extra room. Look for the release
of Firestone Walker's Parabola, and reward yourself with its insane complexity.
You don't have to give up on whiskey, of course. It's still going to be there waiting after you've had some beers, although the price is still going to be the same, or higher!
Lew Bryson has been writing about beer and spirits since 1995. He was the managing editor of Whisky Advocate
magazine from 1996 to 2015, and the author of six books, the most recent of which is "Tasting Whiskey”.
www.origlio.com
27
Behind
the Suds
With Olivier Dedeycker, Brewer of
Saison Dupont, as told to Draught Lines
Fourth generation Brewmaster of Belgium’s Brasserie Dupont, Olivier Dedeycker, made his inaugural trip to the
U.S. in June for the launch of “Deux
Amis,” that’s French for two friends.
This beer was made in collaboration
with Olivier’s friend Tomme Arthur,
the award-winning brewer of California’s Lost Abbey.
Draught Lines was honored to spend some time with him
during the Deux Amis release party at Monk’s Cafe in Philadelphia.
D.L. What should Americans know about Saison Dupont?
O.D. Well, first I am proud that my family’s farmhouse
ale has inspired so many American brewers to explore the
saison style. And you know, it’s a taste of Belgium because
of the yeast that floats in the air.
D.L. Tell us a little more about Deux Amis.
O.D. I really wanted to work with Tomme because he makes
great beer. [He was one of the first American brewers to use
wild yeast and microorganisms, as they do in Belgium.]
Also, he knows a lot about our Brasserie Dupont beers and
the yeast we use. I wanted to create a new version of Saison
Dupont, but with an American influence. This is the first
time American hops have been used at the brewery, and I
was eager to explore how they might behave.
D.L. Which American hops did you decide to use?
O.D. Tomme shipped the hops to us, and on brewing day,
we opened them together. The hops he selected were Amarillo, Simcoe, Mosaic and Hallertauer Magnum. He made
suggestions for ratio and quantities. It was a great decision.
D.L. Did the beer turn out the way you imagined?
O.D. It is very interesting. It is the same yeast and the same
process as we use to create Saison Dupont. But the new
hops made a lot of difference. The finish tastes of floral orange and earthy pine. It is interesting because it is a Dupont
and not a Dupont, you know?
*Named the “Best Beer in the World” by Men’s Journal, Saison Dupont costs about $10 a bottle. A world class bottle of wine, such
as Chateau Pontet Canet 2010, is around $300. Enjoy a pint-sized
bottle of this iconic beer for less money than a single glass of great
wine.
#
Beer
Banter
With Halloween just around the corner,
Draught Lines reached out to the world
of Twitter, and asked followers to tweet
the spookily satisfying Halloween candy
and beer pairing they most love! Here’s
what they had to say…
@jerseydan Candy corn and Great Lakes Nosferatu!
@SlyFoxMark My favorite is Reese's Peanut
Butter Cups and Sly Fox Oktoberfest. I pour a
pint and garnish. Small nibbles as I go. Yummm.
@CraftyRBeerBabe I LOVE combining Sam Smith
Oatmeal Stout & Milky Way chocolate bars!
Sometimes I even dunk the candy in the beer!
@GKirlin Around Halloween, I like to dunk
some Sour Patch Kids into my Green Flash West
Coast IPA for a citrus kick!
@BugTownPatriot Sweet-Tarts and Lagunitas
Born Yesterday! or Twix and IPA... Or Snickers
and PILS, or PB M&M's and Sucks, or....
@Feliciafied Cinnamon-dusted chocolate coffee
beans + a true saison, or a Mounds/Almond Joy
+ Allagash Curieux (tropical Scotch flavors!)
@chazdrums Butterfingers & bock (I like Shiner)
go well together. Found out by accident. Like a
certain world recognized brand, accidents just
work.
@davidnkarp Kookaburra Australian black licorice & Allagash Saison.
@ChefStubbs215 Sierra Nevada Narwhal Imperial Stout and Peanut Chews. East Coast meets
West Coast.
@fauxciologist Abita Turbodog and a Snickers
(preferably deep-fried and salted).
@Sancho_Pistolas
Skittlebräu!
Never
Miss
a Single Issue of
Draught Lines Magazine!
the Lookout
Draught Lines Winter 2017
HOLIDAY
HANGOVER?
Suffer no more!
We'll explore a few
remedies that work
and debunk those
that don't.
check
out
each
edition at
origlio.com
2 SP
BREWING
co. GETS
Draughted
Get the low down
on this Delaware
County, PA brewery, straight from
their award-winning
brewer Bob Barrar.
FERGUS
(FERGIE)
CAREY OF
FERGIE'S PUB
This Philadelphia
proprietor and barkeep extraordinaire
dishes on a bad ass
brew that most beer
drinkers overlook.
Photo by Danya Henninger
www.origlio.com
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