Fall - Origlio Beverage


Fall - Origlio Beverage
Craft BEER
draught lines
fall issue 2015
A Chiller
Enjoy in the Fall Tailgater Mix Pack!
draught lines
fall 2015
ON THE COVER: Jamie Queli of Forgotten Boardwalk Brewing Co.
Editor in Chief
Maryanne Origlio
Contributing Writer
Julie Kovaleski
Art Director/Photographer
Loren Leggerie
Senior Editor
Maureen McCoy
Contributing Writer
Meredith Rebar
Art Director/Photographer
Michael Kuchar
Guest Writer
Danya Henninger
Mark Your Calendars
Newtown Beerfest | Newtown, PA
September 19, 2015 - Newtown Stocking Works Complex
Sly Fox Can Jam | Pottstown, PA
September 26, 2015 - Sly Fox Brewery
King of Prussia Beerfest Royale and
Donnerstag Happy Hour | King of Prussia, PA
A Few Words From The Editors...
Dear Beer Aficionados,
When this edition of Draught Lines rolls off the press, many of us will
be desperately trying to hold on to summer.
Yes, according to the calendar
it’s still summer, but the days
are getting noticeably shorter.
Television commercials remind
us that it is Back to School time
and the supermarkets are stocked with Halloween candy
and orange boxes of gingersnap
cookies – a sure sign that our
diets are about to undergo a
seasonal adjustment.
October 1, 2015 & October 3, 2015 - Outdoors at The
King of Prussia Mall
Kennett Brewfest | Kennett Square, PA
October 10, 2015 – South Broad Street, Kennett Square
Conshohocken Beer Festival | Conshohocken, PA
October 17, 2015 - A.A. Garthwaite Stadium
For more information about these events, and others
visit our website:
For an electronic version of this publication, visit:
Like us on Facebook
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Check us out on YouTube
draught lines
is a publication of Origlio Beverage. All rights reserved.
3000 Meeting House Road, Philadelphia, PA 19154
The subject of our cover story,
Jamie Queli, understands the
angst that goes along with saying good-bye to summer. But
she found a way to combine
her love of beer and her childhood memories of magical days
spent at the Jersey Shore into a business. Queli is the founder of Forgotten Boardwalk Brewing Company located just across the river from
Philadelphia in Cherry Hill, New Jersey. The beers that she and Brewmaster David Bronstein produce evoke the history, sights and smells
of a time and place that dwell in our mind’s eye. After just one sip of
Funnel Cake, a cream ale made with Madagascar vanilla beans, you’ll
know what we mean.
There is something wonderful though about the fall season and beer:
the abundance of world-class Oktoberfest beers, a renewed interest in
all things pumpkin and apple – as in spiced beer and hard cider. These
palate pleasers help make the transition of seasons easier, not to mention tasty.
That’s just a sampling of what we’ve assembled for your reading pleasure. Hopefully you’ll find a few moments to lose yourself in the stories and imagery in this edition of Draught Lines. Think of it as an opportunity to extend your summer vacation, even if it’s only by holding
on to a state of mind.
The Draught Lines Editorial Staff
Woodchuck Spiced Squash and
Cider Soup
3.9%ABV Session Sour
Light & refreshing
from weyerbacher
3 Tbsp. butter
2 medium onions, finely chopped
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground ginger
Pinch of clove
2 cloves garlic, minced
2 cups cooked, mashed winter squash (or a 14 oz.
can of pumpkin)
12 oz. bottle Woodchuck Amber Hard Cider
2 cups water or chicken broth, plus additional for
1/4 cup dry vermouth
1/2 cup sour cream or yogurt
1 tsp. ground chili powder
Tortilla chips to accompany
Melt butter in a small nonreactive kettle or large saucepan over medium-low heat. Add onion and cook, stirring occasionally until very soft and caramelized, about
25 minutes. Stir in spices and garlic, cook 1 or 2 minutes
more. Stir in squash, Woodchuck Hard Cider, water and
Cover the pan and cook 35 to 45 minutes or until flavors
are well blended and onion is very soft. Puree the soup
in a blender or processor and return to the pan. Reheat,
adjust salt to taste, and stir in additional liquid if necessary. Divide the soup among heated bowls and top
each with a dollop of sour cream. Sprinkle on the chile
powder and serve with tortilla chips.
- Recipe courtesy of woodchuck.com
Green Flash West Coast IPA
Dave Brinlee
Certified Beer Server and Origlio Beverage Sales Representative
Although he’s never really met a beer he didn’t like,
Dave Brinlee of Origlio Beverage is a big fan of IPAs.
“I’d say 90% of my fridge is filled with them,” he says.
“IPAs are very versatile and they work well in almost
any situation. Whether pairing with food, or sitting on
the patio relaxing with friends, you can always find an
IPA to fit the bill.”
After the release of their game-changing West Coast IPA
in 2002, San Diego-based Green Flash Brewing Co. developed a loyal following of craft beer lovers. Brinlee
is one such fan who has a special affinity for their West
Coast IPA. “Green Flash is one of my favorite breweries.
They just don’t make a bad beer. Grab anything with a
Green Flash label on it and you won’t be disappointed.
That being said, they struck gold with their IPA – it’s
4.0% ABV
West Coast IPA, the original hop monster that put the
brewery on the map, was made with Simcoe, Cascade,
Centennial and Columbus hops and had an ABV of
7.3%. The beer was reformulated in 2013 as a double IPA,
with an amped up ABV of 8.1%. “When I first heard that
the brewery was going to reformulate the beer, I wondered why they would retire one of their highest rated
staples,” said Brinlee. “But after I tried the new version,
I was happy they did. In typical Green Flash fashion,
the beer is full of hops, but you are able to distinguish
the flavor profile of each, and that makes it something
special.” The change also allowed the brewery to add
some great beers to their portfolio. “Soul Style now fills
the IPA spot in the lineup and it’s a great beer as well.”
6.5% ABV
“With all the new beer that is constantly coming into the
market, people are always looking for the newest, coolest thing,” said Brinlee. “But I always tell people that
just because it’s new doesn’t make it better. I think a lot
of the beers that pioneered the industry slip to the back
of people’s minds. But, when they are reminded about
beers like this one, they often say things like, ‘I totally
forgot how good this is.’ I love to nerd out and discuss a
beer like West Coast IPA with someone who appreciates
it as much as I do.”
8.1% ABV
Dock Street Brewer Vince
DesRosiers Taps Wu Tang
Clan to Create a Totally
Funky Beer
veryone went crazy for Walker, Dock Street’s beer made with
roasted goat brains, released to coincide with the premiere of
The Walking Dead. Now, social media is buzzing about their
newest project, focused specifically on the fun side of the little microorganisms that produce the alcohol in beer… yeast.
At Dock Street Brewery in West Philadelphia, a golden saison
ferments in a red wine barrel. These days with the rise in popularity of both barrel-aged and sour beers, that seems pretty typical. Only this barrel has a steady stream of music by the Wu-Tang
Clan, blasting through a specially designed speaker system. For six
months, the barrel will vibrate to the sounds of over 500 different
songs from a carefully curated Spotify playlist. Vince DesRosiers,
head brewer for Dock Street says, “There are a lot of music and
beer crossovers that have been released. Music is a great springboard to build a recipe, and the inspiration from the music can lead
to something special in the beer. I grew up in a very musical family
and it is fun to combine my two passions in this weird, fun way.
There is science behind it, but it all comes down to how the beer
Dock Street tasting room and kitchen
When aging beer, brewers have to consider such things as fermentation temperature, duration and type of wood. Music was never
a factor. At least until DesRosiers began thinking about a tonguein-cheek way to marry his love of music with making beer. “It
started as joke,” he explains, “and then we wondered if the bass
would cause enough vibration to move the yeast around [in the
barrel] and create some different flavors during fermentation.”
DesRosiers then discovered that there is some real science behind
“good vibrations” and beer making.
According to Sandor Katz, author of The Art of Fermentation, centuries ago, beer fermentation rituals included exposure to drumming
and noisy festivals. In that spirit, Will Meyers of Cambridge Brewing Company brewed a beer called “Om” which was stimulated
by the sounds of tuning forks during the fermentation process. The
technique used to create the affectionately named, Old Dirty Barrel
is legitimate, and Dock Street has a good chance of proving that
musical stimulation can help produce a great beer. Aleksandr “Sasha” Certo-Ware of Dock Street isn’t sure what the outcome will be,
but he’s willing to make an educated guess. “We’re not quite sure
to be totally honest. Yeast is a living organism and it reacts to the
environment around it. Certainly I think there’s sound science in
vibration and the experiment here – I think it will absolutely have
an effect on the organism.”
Dock Street Brewery
The beer, Ain’t Nothin’ to Funk With, will be released in early October, complete with a special release party at the brewery featuring Kung Fu movies and brewery tours, and of course, the sounds
of Wu-Tang Clan will be pumping.
Stay tuned, “Masta Brewa” DesRosiers already has his sights set
on the next music series release fermented to the hip hop sounds
of Run The Jewels.
Wu-Tang barrel
• It’s no secret that Dock Street Brewery loves their neighborhood. They
are taking that love to a whole new level by culturing naturally occurring
yeast and bacteria from the area to produce a new beer!
• Michael Soo, a PhD student at the University of Pennsylvania and avid
homebrewer, is heading up the search for a West Philly sour culture for
a special brew to be made at Dock Street Brewery.
• Taking samples from Clark Park, tree-lined City Avenue and the brewery, Soo is hoping to create unique strains of Lactobacillus and Brettanomyces that share the same upbringing as The Fresh Prince.
Pictured on left: Michael Soo and Sasha Certo-Ware
The Dock Street crew from left to right: Brewer Vince DesRosiers, V.P. Marilyn Candeloro, owner
Rosemarie Certo and Sasha Certo-Ware
Brewing Milestones
Four Craft Breweries Celebrate Twenty Years of “Drinking” History
This year Allagash, Dogfish Head, Heavy Seas and Weyerbacher are all celebrating 20 years of innovation with special brews, perfect for an anniversary toast.
In 1995, eBay went live. That very same year, Buzz
Lightyear and Woody came to life in the hit movie
Toy Story. With much less fanfare, four craft breweries opened for business. If you can stand another
cinematic reference, opening a craft brewery in that
era was considered “Risky Business”.
Thankfully the founders of these iconic breweries pursued
their passion and in doing so, changed the way people think
about beer. With the release of their 20th anniversary beers
to mark this milestone, we thought it was the right time to
stop and smell the hops, so to speak.
If you can’t be nostalgic over an anniversary beer, when
can you?
Allagash Brewery
Portland, Maine
Rob Tod hates being bored, a trait
that has propelled his Portland,
Maine brewery into the craft beer
stratosphere. A big fan of Belgian
beers, Tod never even considered
visiting breweries in that country
before launching his own brewery.
He wasn’t interested in copying
the Belgians. He only wanted to
take inspiration from their techniques and play around with them
until the Belgian-style beers he produced were unmistakably his
own. Like Curieux, his first foray into barrel aging. Tod took his
award-winning Allagash Triple and placed it in Jim Beam Bourbon
barrels for eight weeks. That’s how the liquid becomes Curieux,
a beer with coconut and vanilla notes, and a soft hint of bourbon.
The taste is sublime. And that’s no exaggeration.
“We keep trying to do our own thing,” Tod said on a recent trip
to Philadelphia. “When I made our first beer, Allagash White [a
Belgian-style wheat beer], not too many people wanted it. It was
different, cloudy and spicy. But it was important for me to make
something I was passionate about. And why build a brewery and
make something people can already get?”
Fluxus 2015 is the beer Tod created to celebrate the brewery’s 20th
anniversary. The name is Latin for “continuous change” which
couldn’t be more appropriate given his penchant for exploring
new techniques and ingredients. Fluxus is brewed each year to
commemorate the anniversary of Allagash’s first beer sold in 1995
and of course, the recipe changes annually. This year’s version is
a strong golden ale brewed with pilsner malt and a large portion
of local maple syrup added to the kettle. After fermentation with
a Belgian-style yeast strain, it is dry-hopped with two experimental hops, 06277 and 06297 imparting aromas of strawberry, pineapple and lime. The finish is balanced with a dry malty character.
For every bottle of Fluxus sold, $1.00 is donated to a scholarship fund for
pediatric nurses at the Barbara Bush Children’s Hospital in Portland.
Dogfish Head Brewery
Milton, Delaware
“We are trying to explore the outer
edges of what beer can be,” Dogfish Head’s Sam Calagione said a
few years ago to a group of fans
who had assembled at a bar in Philadelphia to meet the man who created 60 Minute IPA. Calagione says
60 Minute is a beer geek’s session
beer and it is so named because it is
continuously hopped for one hour,
insuring that the full flavor of the
hops is not lost during the brewing process.
Dogfish Head Brewery earned its beer chops by brewing “off-centered ales for off-centered people” like Kvasir, which is part of
Sam’s Ancient Ale Series. Working with Penn professor Patrick
McGovern, Calagione developed the recipe from chemical, botanical and pollen traces the two men found in a 3,500 year-old Danish
drinking vessel. The vessel was discovered in the tomb of a leather-clad women who was probably a priestess or high-class dancer.
Kvasir, which is currently available, is made with toasty wheat and
berries that impart a pungent tartness. The hops are balanced by
honey and birch syrup. Yes, it’s unusual and different, but that’s
the point. If you don’t care to be that adventurous, Dogfish Head’s
most popular seasonal, Punkin Ale has already hit the shelves.
Once the nation’s smallest brewery, Dogfish Head is known for
extreme, high-octane beers like 60 Minutes’ massive sibling, 120
Minute IPA. [Editor’s note: This beer isn’t produced that often, but
they recently made a batch, so if you are lucky, you might just find
some in the area.] It is continuously hopped for you guessed it,
120 minutes. This deceptively smooth and balanced beer boasts
18% alcohol. That is a big number. And speaking of numbers, Dogfish Head’s anniversary beer is called Higher Math. It’s an American Strong Ale and one of the strongest beers ever made. Its ABV
comes in at 20%! Higher Math is fermented with cherries and aged
on cocoa nibs. It is due to be released in October. Keep your eyes
open for this one. It’s not to be missed.
Heavy Seas
Baltimore, Maryland
This Baltimore brewery says its
mission is to, “chart a bolder course
to make awesome beer and have
fun being a swashbuckling pyrate-type.” If anyone could play that
role, it would be the brewery’s
founder Hugh Sisson, who once aspired to be an actor. “Beer changed
the trajectory of my life,” he explains.
“My father bought a bar, tossed me
the keys and warned me not to $%@# it up.” Sisson has been captain of his ship ever since. In fact, he is responsible for the legislation that legalized brewpubs in Maryland.
Sisson is a big fan of cask ales and he believes that draught beer is
the best way to experience beer’s flavors and complexity. Sisson
has what he believes is the largest cask-conditioned beer program
in the country. This summer, Heavy Seas Brewmaster Christopher
Leonard introduced the fourth beer in the company’s draught-only
Desert Island series – “New World Saison”. This very limited release – only 100 barrels were produced in August – was a collaboration with the funk brothers, Henry Jager and Ryan Johnson. New
Zealand and Australian hops lend a zesty kick to this golden ale. A
special strain of French Saison yeast and pink pepper berries provide a spiciness, while wheat malt gives the Saison its frothy head.
Finally a bit of biscuit malt is added, creating the beer’s bready
So what swashbuckling beer did the brewery create for its 20th
anniversary? The first ever beer tagged “Heavy Seas” was Winter Storm – an Imperial ESB with an American twist. To celebrate
their 20th anniversary, the brewery created a stronger, 10% ABV
barrel-aged version of the first Heavy Seas beer. 20 Year Storm is an
Imperial ESB brewed with imported UK malt, local Domino brown
sugar, a powerful English ale yeast, and a blend of American and
British hops (to the tune of 70 IBUs). Post-fermentation, the beer is
aged in bourbon barrels for approximately 75 days.
Weyerbacher Brewery
Easton, Pennsylvania
Dan Weirback, a homebrewer who
enjoyed drinking big, flavorful beers,
thought his brewery would produce
easy drinking beers based on the
British tradition. And for a while
it did. But in 1997 after releasing
Raspberry Imperial Stout – which
happened to be his personal favorite homebrew recipe – he had a
revelation. “Customers were more
interested in drinking the kinds of beer I preferred and not the British-style ales we were focused on.” The following year, the brewery
released a lineup of beers that we now associate with Weyerbacher, including Blithering Idiot Barleywine and everyone’s perennial
favorite, Merry Monks Ale. Weirback added, “We found our edge
producing esoteric styles and unique beers.”
In this 20th anniversary year, Weyerbacher has shown that it is still
unique and innovative, releasing two beers to great acclaim; Tarte
Nouveau, a tart, crisp lemony session beer and Sunday Morning
Stout, an 11.3% ABV beer aged in bourbon barrels with coffee.
Some people say it’s the best part of waking up. We agree.
Now for their anniversary beer, Brewmaster Chris Wilson explains,
“We spent a lot of time developing our Belgian beer program
so it made sense for us to brew a commemorative Belgian strong
dark ale. It’s a rich beer, almost black in color, and it is a little
less fruity than the special releases we have done in the past.”
The taste of the beer is pure Weyerbacher magic, malty with
notes of caramel, raisin and berries. Subtle hints of coriander and
star anise make the beer even more festive.
But all this beer’s creativity didn’t just go into the bottle. The beer’s
label was designed by local illustrator Bryce Gladfelter, a recent
graduate of the Tyler School of Art in Philadelphia. Noticing that
the labels on Weyerbacher’s bottles seemed to match his own edgy,
whimsical aesthetic, he contacted Dan Weirback to see if he could
design for the brewery. After perusing the artist’s portfolio on brycegladfelter.com, Weirback contacted the artist and the two men
found they had a lot in common. Said Weirback, “I admire the way
Bryce made reference to our brewery’s history in a way that’s fun,
clever and sophisticated.”
Allagash Fluxus 2015
Fluxus is Latin for “continuous
change” so Allagash’s Fluxus anniversary beer is different every
year. Rob Tod’s 20th anniversary
Fluxus is a strong golden ale made
with pilsner malt and maple syrup
produced near Portland, Maine.
Dogfish Head Higher Math
Higher Math, Dogfish Head’s 20th
anniversary beer, is due to be released in October. This American
strong ale, fermented with cherries
and aged on cocoa nibs, is the strongest beer in the brewery’s history with
an ABV of 20%!
At the time of print, the label for Dogfish Head’s 20th anniversary beer,
Higher Math, had not been designed.
Heavy Seas 20 Year Storm
For Heavy Seas’ 20th anniversary,
Hugh Sisson and Chris Leonard
reimagined Winter Storm, the first
beer to sail under the Heavy Seas
flag, as a barrel-aged beauty with
a blend of American and British
hops that clock in at 70 IBUs.
Weyerbacher 20th Anniversary
Bryce Gladfelter created the Weyerbacher 20th Anniversary label
using imagery from the brewery’s
most popular beers. Follow Draught
Lines on social media for a chance
to win a limited edition reproduction of this label, signed by the artist.
Once again, it’s time for Oktoberfest, when pretzels and
uber-sized servings of beer are consumed in the pursuit
of camaraderie and pure fun. And we’re all for it.
But once the celebrations begin, you might not be too
focused on what is actually in your beer stein. Pre-plan
your check list of must-try Oktoberfest beers before
the crowds start singing 99 Barrels of Beer on the Wall
and savor the finest examples of the German wedding
beer that launched a world-wide festival.
This beer is Weyerbacher’s unique
twist on the Oktoberfest style. Copper
-amber in color, this beer is made with
Vienna and Munich malts for an authentic Bavarian-style taste. Each sip
imparts wonderful roastiness of malt
on the tongue. AutumnFest is beautifully balanced with a clean, velvety,
slightly fruity taste.
Ayinger Oktober
Named the “World’s Top Oktoberfest”
by Ratebeer, this beer is big in flavor,
but with Ayinger’s signature elegance.
Golden in color with brilliant clarity,
this lager has a slightly sweet, malty
nose and a medium-to-big body.
Yuengling Oktoberfest
America’s Oldest Brewery is proud of its
German heritage, and it shows in Yuengling Oktoberfest. It’s the perfect blend
of roasted malts with just the right
amount of hops to capture the essence
of the style.
Samuel Adams
This beer masterfully blends together
five roasts of malt to create a delicious harmony of sweet flavors
including caramel and toffee. The
malt is complemented by the elegant
bitterness imparted by the Bavarian
Noble hops, providing a wonderful
transition from the lighter beers of
summer to the heartier brews of
Sierra Nevada Oktoberfest
The brewery is on a mission to explore the
roots of Germany’s festival beers. Each
year, Sierra Nevada will partner with
one of a handful of incredible German
brewers to create a traditional take on
the most famous beer style in history.
This year they worked hand in hand
with Brauhaus Riegele of Augsburg,
Germany to create an authentic Oktoberfest beer, true to the roots of the
festival. It is deep golden in color and
rich with complex malt flavor from the
use of traditional German Steffi barley.
Sly Fox Oktoberfest
A tasty tribute to autumn, this beer
delivers a perfectly delicious malt
profile. It’s subtle sweetness is accentuated by a lightly roasted finish. Made with Vienna malts and
German hops, Sly Fox’s traditional
Märzen-style lager is medium-bodied and smooth.
Great Lakes Burning River Pale Ale
Burning River Pale Ale is a crisp, bright beer with refreshing flickers of citrus and pine that “ignite the senses
(not our water ways),” say Patrick and Daniel Conway,
the two brothers who founded Great Lakes Brewing
Company of Cleveland, Ohio. They brew this beer yearround to commemorate the 1969 Cuyahoga River Fire.
Yes, the river was actually burning. Flammable pollutants released into the water by local steel mills and oil refineries routinely floated on the surface of the Cuyahoga.
A spark from an industrial accident was all it took to set
the river ablaze. Newspaper accounts reported that the
flames were as tall as a five story building.
When the Brothers Conway decided it was time to refresh the labels on their award-winning beers, they
sought an artist whose work mirrors their brewing philosophy. For them, beer, like other forms of artistic expression, is a mixed media composition. But unlike the
clay or paint and paper of a work of art that might be
found in a gallery, beer has layers of flavor supported by
quality ingredients, consistent execution and a sense of
place. Burning River Pale Ale is a product that embodies
this philosophy.
Award-winning illustrator Darren Booth was selected to
recreate Great Lakes’ new beer labels. His artistic style
incorporates painted layers and collage elements. In
the case of Burning River’s label, he used actual newspaper clippings from the articles reporting on the fire.
Booth’s materials and technique reinforce the story and
the beauty of his work, all done by hand, reflecting the
artisanal beer in the bottle.
The Conway brothers have made it their mission to celebrate the abundance of the Great Lakes region in each
beer, its label and story they share. There is nothing generic about this pale ale or its package. The liquid and
the label reinforce the brewery’s commitment to brewing excellence and appreciation of the natural resources
that make it all possible.
the bookshelf
by Bryan J. Kolesar
With over 3,000 breweries and countless
brewpubs and beer bars in the United States,
how does one even begin to start researching for their next beerventure? Local writer
and beer expert, Bryan Kolesar has been on
the hunt for great beer for over twenty years.
His recently released book, Beer Lover’s Mid-
Atlantic: Best Breweries, Brewpubs & Beer
Bars, features regional breweries, brewpubs
and beer bars all over New Jersey, Pennsylvania, Delaware and Maryland.
“People often ask me what my favorite place or beer was,” says Kolesar. “Out of the 379 establishments I visited [roughly 300 are mentioned
in the book] it’s hard to choose a favorite.” With an ever-changing beer
landscape, Beer Lover’s Mid-Atlantic is not meant to be a complete list,
rather a “guide book” for beer geeks on a quest for their next killer pint
of suds.
“I’m proud of the book in the sense that it’s not a comprehensive listing
of every brewing concern and retail establishment serving great beer,”
says Kolesar. “It can’t be. It’s meant to include places that have interesting stories to tell, whether they be about the people, the food, the beer
or the location. The book is laid out geographically across ten chapters
and also includes sections on beer in airports and train stations, annual
beer events, homebrewing recipes and kitchen recipes that incorporate
With so many wonderful beer destinations mentioned, it may seem like
a tough task to make the most of a long weekend. Luckily, Kolesar includes a pub crawl map that highlights some great spots within walking distance, at the end of each chapter, allowing the reader to make the
most of their next beercation.
“Gathering information, creating form around it and communicating
information to readers about what to drink, where to drink it and who
and what to see along the way, has been a fun challenge that I welcomed, and believe I conquered with this first edition,” says Kolesar.
“If all goes according to plan, I could be working on a second edition
in a couple of years!”
Purchase Beer Lover’s Mid-Atlantic: Best Breweries, Brewpubs & Beer Bars
at amazon.com.
gets draughted
Forgotten Boardwalk Brewing Company
The New Jersey-based brewery produces mainstays such as their best seller Funnel Cake, What
The Butler Saw, a spiced wit and their IPA named
for the great white shark attack in 1916 that made
the “Shore Shiver”.
Forgotten Boardwalk sits just across the river in
Cherry Hill, connecting the City of Brotherly Love
to the profound histories of the many beach
towns nearby. This fall, as the brewery celebrates
its first anniversary, their unique beers will be
available to enjoy on this side of the river!
Jamie Queli, founder of Forgotten Boardwalk, may
be the second youngest female brewery owner
in the United States, but being able to combine
her love of the Jersey Shore with brewing interesting
beers, means so much more to her. Forgotten
Boardwalk quickly set itself apart with curious Draught Lines sat down with Queli to find out
ales inspired by memorable tales and a board- more about her unique brewery and the awesome brews of Forgotten Boardwalk.
walk-themed tasting room.
D.L. Where does your passion for the NJ Shore come from?
one had a full understanding of what I was trying to accomplish.
J.Q. I grew up at the Jersey Shore. There was something magical about the ocean air, summertime weather, carnival rides and
boardwalk food. I look at Forgotten Boardwalk as the adult version of my childhood.
D.L. Can you share some details about the beers you’ve been
brewing since you opened last year?
D.L. What is the significance of “Growler” the cat who is represented on Forgotten Boardwalk’s logo?
J.Q. We wanted a mascot to tell our story.
Growler is based on the feral cats that live
under boardwalks at the shore. We gave
her a third eye so she would be all-knowing and a bit of a jester. Just imagine the
behavior of cats; they can be very laissez-faire. We thought a cat could have
seen all the old history at the shore, and
Growler embodies this whimsical creature
that you want to catch but can’t.
D.L. Who is responsible for the brewery and tasting room design? It’s awesome!
J.Q. That was all me. I wanted to take a turn-of-the-century
boardwalk and modernize the colors. All the photographs on
the walls are in black and white and from a different era, but
the walls are painted soft blues and bright pinks. The process of
creating the space was quite an adventure. I am fairly positive I
drove the architect and contractor nuts during the build-out. I
would get phone calls at 7 AM asking, “Are you positive you want
one bathroom door painted purple, the other one painted blue,
and the last one painted pink?” I was massively controlling about
every detail that went into the space. I’m pretty sure a few exes
of mine would argue that I’m always controlling.
D.L. What can visitors expect to see and learn on a visit to the
brewery in Cherry Hill, NJ?
J.Q. When people visit us, they learn a great deal since there is so
much history involved in our brand. On a brewery tour, folks will
learn about the brewing process and how our beers are made.
Our tasting room specialists teach visitors about the ingredients
in each beer, and of course they are welcome to sample our
wares. It’s also a lot of fun for people to check out the décor…
the funhouse mirrors, customized skeeball machines, automated spin wheels and old-time newspaper clippings.
D.L. How did you end up brewing your beer in the old Flying Fish
facility (30 BBLs and 1 BBL pilot system)? What were the challenges of starting over at a facility that was once a functional
J.Q. Cherry Hill Township actually courted me. I was looking to
start a brewery at the Jersey Shore, but it just wasn’t working out.
After Hurricane Sandy hit, I thought it would be foolish to put
tanks in zones where they could be washed away. There were
no real challenges in building a brand new facility in a former
brewery space... other than costs. The township was wonderful,
the politicians were amazing, the locals were excited and everyFor more on Forgotten Boardwalk
J.Q. Two of the beers we have had from the very start are 1916
Shore Shiver and What the Butler Saw. Both are a great combination of history and folklore. Shore Shiver is a traditional IPA with
resiny hops, reminiscent of stone fruits that usher into a spicy
finish. The inspiration behind the beer is the man-eating shark
that terrorized the Jersey Shore in 1916, and served as the basis
for the popular novel and movie, Jaws. When you drink it, watch
out for the bite! What The Butler Saw is an undressed wit with
tantalizing spices and citrus from the ginger, chamomile, coriander, lemon and orange peel used during the brewing process.
This beer was named after one of the most popular mutoscopes
on the boardwalk that featured a voyeuristic butler looking
through a keyhole. Pretty scandalous for that time period… and
even today!
D.L. Who came up with the recipe for your wildly popular beer,
Funnel Cake?
J.Q. Our Brewmaster David Bronstein approached me about
brewing an American cream ale. Since it’s not a popular beer
style, I told him that if he could tie in our boardwalk theme, then
he could brew it. Up for the challenge, he created a great recipe
that features whole Madagascar vanilla beans and lactose sugar
in the recipe. The result is a creamy, smooth beer that tastes a lot
like the popular boardwalk indulgence.
D.L. Speaking of your Brewmaster, we hear he’s a talented guy.
Care to elaborate?
J.Q. He can juggle and has fancy dance moves. But in all honesty,
he has so much brewing experience… it’s refreshing. He used
to work for Sly Fox Brewing Co. and he can brew every style of
beer cleanly and consistently. David’s a hell of a worker and a
gentleman. I can gush about him all day, but I know he guides
the company in the right direction and we have similar organizational ideals.
D.L. Which beers do you currently have in your refrigerator at
J.Q. Of course, there is a bunch of Forgotten Boardwalk for quality control purposes. Additionally, I have some Firestone Walker,
Oskar Blues Pinner and some bottles of Berliner Weisse that a
friend shared with me.
D.L. What future plans do you have for Forgotten Boardwalk?
J.Q. Distributing to Philadelphia has been on my mind since we
opened. It’s one of the greatest beer drinking cities in the world!
Our plan is to start sending some kegs over gradually and then
have a big launch this fall. For future growth, our first priority
will be to get some more tanks! Then, make more beer so that
we can grow into a 25,000 BBL brewhouse in the next few years,
and expand from there.
Brewmaster, David Bronstein
Funnel Cake
Blue Moon Harvest Pumpkin Ale
Samuel Adams Pumpkin Batch
UFO Pumpkin
Dogfish Head Punkin Ale
Elysian Night Owl Pumpkin Ale
Shipyard Pumpkinhead
Dock Street Great Pumpkin
Spring House Braaaiins!
Elysian The Great Pumpkin
Weyerbacher Imperial Pumpkin Ale
Shipyard Smashed Pumpkin
Heavy Seas Great’er Pumpkin
Coronado Punk’In Drublic
Hacker-Pschorr Original Oktoberfest
Paulaner Oktoberfest Märzen
Paulaner Oktoberfest Wiesn
Ayinger Oktober Fest-Märzen
Dinkelacker Oktoberfest Märzen
Yuengling Oktoberfest
Samuel Adams OctoberFest
Shiner Oktoberfest
Sierra Nevada Oktoberfest
Harpoon Octoberfest
Saranac Octoberfest
Great Lakes Oktoberfest
Straub Oktoberfest
Abita Octoberfest Märzen-Style Lager
Sly Fox Oktoberfest
Peak Hop Harvest Oktoberfest
Angry Orchard Cinnful Apple
Woodchuck Fall Harvest
Woodchuck Private Reserve Pumpkin
Harpoon Pumpkin Cider
Coney Island Freaks of Fall
A Variety of Travelers Fall Expedition
Angry Orchard Fall/Winter Variety Pack
Yuengling Variety Pack
Blue Moon Brewmaster’s Fall Seasonal Sampler
Samuel Adams Fall Variety
Sixpoint Higher Volume Variety
Sierra Nevada Fall Pack
Harpoon Fall Tailgater Mix Pack
Saranac 12 Beers A Falling
Drink all the delicious hard cider you like, but bite into an apple grown specifically to make the beverage,
and you are likely to grimace. While wine grapes are sugary sweet, cider apples are anything but. Surprisingly, crushing the fruit brings out a tart, dry sweetness – just what you would want a hard cider to taste like.
Added ingredients and seasonal flavors aside, what makes one cider taste so different from another? The
answer is simple, it’s the apples!
Traditional cider apples, or “spitters” (they are so bitter, most people spit them out) are high in sugar and
tannins – perfect for creating hard cider. You won’t find these “bittersweets” at the grocery store though;
eaten as fruit, they taste terrible. In fact, you won’t find many in the U.S. at all. After Prohibition, orchards
once planted with cider apples were replanted with the more common dessert apples like McIntosh and
Red Delicious. The truth is, cider apples just don’t grow very well in many American climates. So, it is very
common for American cider makers to use common eating apples, as they are readily available and affordable. However, spitters are often imported from Europe where conditions allow for these types of apples
to flourish.
So, what type or types of apples are used to make the hard ciders we love the most? We went straight to
the source to find out…
Pictured: Angry Orchard Apples
Angry Orchard’s cider makers have been experimenting with apple varieties and unique flavors for more than 20 years. In early
2012, Angry Orchard Hard Ciders became available in the U.S. To
develop each ciders’ distinct taste and flavor profile, cider makers
traveled the world in search of the best apples.
“We carefully select specific, high-quality apple varietals that will
deliver the characteristics we’re looking for in each of our ciders,”
says head Angry Orchard cider maker, Ryan Burk. “For example,
our flagship Crisp Apple is made with a blend of culinary and
bittersweet apples from Europe. They are traditional cider-making apples from France, including such varieties as Dabinett, Binet Rouge and Harry Masters Jersey. Our summer seasonal cider,
Summer Honey, as well as Green Apple and our newest cider,
Hop’N Mad Apple are all made using American culinary apples
including Gala, Fuji, Red Delicious, Golden Delicious and Granny
Smith.” “Apples are a terroir crop,” says Burk. “Where the apples are
grown greatly impacts the flavor, aroma and quality they impart
on each cider. For example, the blend of culinary and bittersweet
apples from Europe used to create Crisp Apple lends a nice balance
and complexity to the
Apples a fruit forward, juicy flavor.
Drinking it is a lot like biting into a fresh apple. For some of our
other ciders, we’ve found that the apples we harvest from certain
apple-growing regions in the U.S. share characteristics with apple-growing regions in Europe, giving some of our ciders a slightly
less tannic character and distinctly American flavor profile.” For Burke, it all comes down to balance. “A great cider shows acidity, tannin and often some sweetness,” he says. “What the cider
maker does to show off these attributes is what makes it interesting
and defines his or her style. Also, I like to know I’m drinking cider
– I want to smell and taste apples. If a cider has been innovated
with hops, honey or an additional fruit, apples must always be the
Angry Orchard recently announced a new home for research and
development at a historic 60-acre apple orchard in Walden, New
York, located in the heart of the Hudson Valley. Burk says, “We’re
excited to develop innovative ciders to share with drinkers nationwide. We plan to open the cidery to visitors beginning in late fall so
they can learn how cider is made and try samples of our exclusive,
handcrafted ciders made on-site.”
Jack’s Hard Cider is produced and canned locally by Hauser Estate
Winery, eight miles west of Historic Gettysburg. Hard cider was
part of the initial opening of the winery on July 22, 2008, and the
name was inspired by “Jack” Hauser, the patriarch of the Hauser
Family who led Musselman Foods into national recognition in the
1950s. Visitors of the winery who provided positive feedback on
the experimental batches of the cider led to the larger scale production and distribution in Central Pennsylvania in the summer
of 2011.
All of the apples used to make Jack’s Hard Cider are grown at the
orchard in Biglerville, PA. Director of off-site sales for Jack’s, Shane
Dougherty says, “We currently grow about 20 varieties. Recently,
we added a large variety of cider apples to our orchard including
Hewe’s Crab, Roxburry Russet, Ashmeads Kernel, Cox’s Orange
Pippin and Goldrush.” Each variety of Jack’s Hard Cider is made
from a specific blend of apples containing the preferred sugar, acid
and tannin levels. “The process in which our cider is produced
is what separates it the most from other hard ciders. Growing all
our own apples and pressing them ourselves, allows us to control
the most important ingredient – the sweet cider base. Once in our
tanks, we slowly transform our freshly pressed sweet cider into
Jack’s Hard Cider, retaining as many of the natural apple flavors as
possible. We don’t add any artificial colors, flavors or sweeteners.”
Dougherty is a fan of hard ciders with depth and complexity, containing a combination of crisp, tangy, woody and aromatic qualities. “I also enjoy trying innovative ciders with creative ingredients,” he says. “But Jack’s Original is my favorite. After a few years
of trial batches, that was the cider that encouraged us to expand
production. It’s a great every day cider. I also get excited about our
Conewago Orchard Cider. We only make one batch per year and it
contains some of the best cider variety apples we grow. Our Peach
Cider is also delicious. It’s dry with a refreshing hint of peach.”
Woodchuck Hard Cider was first introduced in Philadelphia in
1997, but their story began in 1991when winemaker, turned master
cider maker, Greg Failing began an experiment with apples in his
garage. Woodchuck Amber was the result.
Today, the Vermont Hard Cider Co., producers of Woodchuck
ciders, have created some of the most popular hard ciders in the
market. At their new state-of-the-art cidery and tasting room in
Middlebury, Vermont, visitors are welcome to see how their ciders
are made.
Cider Makers Ben E. Calvi and John Maston attribute the wild success of their ciders to the variety of options they produce. “With
over 20 ciders in our portfolio, we have something for everyone.
From sweet to dry, pear to hopped, traditional to experimental,
we’ve got you covered with Real Cider from a Real Cidery.”
Dozens of apple varieties are used to make their vast array of hard
ciders. “Our Granny Smith is the only ‘single varietal’ cider we
make, using 100% Granny Smith apples. Everything else is a blend
of U.S. orchard varieties and European bittersweet apples. Many of
the common eating apples like McIntosh, Gala and Red Delicious
make it into the orchard blend. But we also use not-so-common varieties like Jonagold, Northern Spy, Dabinett, Yarlington Mill, and
Tremlett’s Bitter. There is no “perfect” apple variety for hard cider.
To get the desired flavor and chemistry, it is common practice to
blend. Every apple variety has its unique flavor profile. Granny
Smith is tart and green, while McIntosh has a classic, sweet, crisp
flavor, and Red Delicious has sweetness and depth. Some varieties
have notes of honey, others have pear. And the bittersweet apples
have loads of tannin, with bitter flavors. From year to year, depending on the crop and weather, there may be more of one variety and
less of another. But with practice, you can make blends that have
similar flavors.” Calvi and Matson source as many apples as they
can from local Vermont apple growers. “Vermont is a world-class
apple growing region, and we are lucky to source about a third of
the available cider crop from Vermont orchards. That said, a cidery
of our size needs over 2,000 acres worth of cider apples. Vermont
has only 200, so efforts are underway to identify the best cider apple varieties and increase the available acreage of cider apples in
the state. In the meantime, we also source apples from other apple
growing regions in the northeast, mid-west and northwest. Additionally, we source European bittersweet apples from the U.K.”
style, we’re looking for the expression of the apple varieties used to
make the cider. If it’s a blend of fruit wines and cider, we’re looking
for balance and flavor. If it’s Out on a Limb, with ginger, chocolate
or chamomile, we’re looking to be a little shocked, and pleasantly
So what do these guys look for in a good cider? “First of all, we
look for a cider that is without flaws. Making a clean, flawless cider
is harder than you’d think – just ask any home cider maker. Next,
we look for the expression of the cider maker. If it’s a traditional
Ben Calvi, Woodchuck Hard Cider, Middlebury, Vermont
John Matson, Woodchuck Hard Cider, Middlebury,Vermont
Shane Dougherty, Jack’s Hard Cider
Biglerville, Pennsylvania
Jack’s Apples
Ryan Burk, Angry Orchard, Cincinatti, Ohio
finds a new mate:
Asian Food
By Danya Henninger
ot so long ago, if you asked the average American what went
best with beer, you’d get a staple set of answers: hot dogs,
pizza, wings. Then, over the past decade, beer landed a spot at the
high-end table. Chefs everywhere from elegant restaurants to hip
gastropubs began hosting beer pairing dinners, matching selections from the newly exploding world of complex brews with rich
tapas, fresh pastas, handsomely plated entrees, and even dessert.
It became impossible to walk into a liquor-licensed establishment
in Philadelphia and not find a well-thought-out beer list... with
one exception: restaurants focused on Asian food. Until a couple
of years ago, these spots often fell back on a few macro lagers to
round out their drink menus, with maybe a token Kirin, Tsingtao
or Sapporo – if they carried beer at all.
Happily, luckily, taste-bud-blissfully,
that has now started to change.
Philly’s Chinatown has long been a Heineken haven (the Dutch
brand has a huge following in Asia), but for the past two years it’s
also been home to one of the highest-count draft lists in the city. At
Bar-ly, where 60 taps embellish a selection of standard domestics
with various local and regional crafts, you can back up a pint with
Vietnamese spring rolls, pad Thai, or wasabi shumai.
Craft beer is surging into the realm
of Asian cuisine, and in many ways,
it’s a perfect match.
“Craft beer goes really great with spicy food,” offered Han Dynasty owner Han Chiang as he sipped from a tulip of golden-brown
ale. He would know. His restaurants in University City and Old
City are renowned for their unmerciful wielding of Sichuan peppercorns, and each now offers an impressive selection of independently produced brew.
“An IPA like Dogfish 60 Minute is very flavorful, which complements the spice – it’s like a flavor explosion, back and forth. If you
drink wine with spicy food, you can’t really taste it,” Chiang explained.
His guests appear to agree: beer accounts for more than 50 percent
of all alcohol sales at both locations, with cocktails and wine combining to make up the difference. They also gobble up reservations
to his relatively new series of beer dinners, which he launched because his standard off-menu tastings were lagging in sales.
In November 2014, he hosted a Wu-Tang-inspired event called
“Enter the 36 Flavas” which consisted of 20 courses of food and 16
different beers, all for one set price. It was an epic success.
“I never offered a 20-course dinner before where everybody finished their food,” Chiang said, grinning at the memory of the
brew-fueled feast, which featured flavor bombs like Dogfish Head
Bitches Brew.
Beer and burgers. Beer and BBQ.
Beer and nachos. Beer and...
dim sum?
Big beers aren’t the only way to
go when it comes to Asian fare.
Bing Bing Dim Sum, the thrillingly offbeat dumpling house on East
Passyunk Avenue, launched in early 2015 with a solid craft beer list
that purposely included nothing higher than 5 percent ABV. Bar
manager Max Sherman has eased up his low ABV restriction a bit
since opening, but he still favors brews that provide both refreshment and taste.
“Goses go very well,” he declared one late summer evening, extolling the virtues of the ancient German style that’s seen a strong
resurgence of late. “[Chef] Ben [Puchowitz] crushes at least one
a day. They’ve got the same qualities as his food – sweet, savory,
salty, it’s all in there.”
Sherman also recommends a tart, cloudy Berliner weisse as a good
counterpart to Bing Bing’s eclectic menu, which is all Asian-inspired (though not traditionally so). “Our dumplings have a lot of
nuance, so you don’t want something that overwhelms them. But
you don’t want anything boring, either.”
For some of the restaurant’s heartier dishes – XO chicken wings, for
example, or wok-fried udon noodles – one of his favorite matches
is Sixpoint Oyster Stout, a 5.7 percent dark and malty brew with a
hint of brine and a palate-cleansing, lightly bitter finish.
Han Dynasty, 123 Chestnut Street
Piquant flavors generally complement those Asian ingredients that
Americans often describe as “funky.”
At year-old University City coZara, bar manager Rachel Barag is
currently working on changing the beer selection. Top on her list:
bring more sours and other interesting brews that can stand up
to the mouth-puckering taste of ume (salt plums) or umami-rich
To go with coZara’s delicate sashimi or nigiri, Barag often recommends sake instead of beer, although the bar does have dry Japanese rice lager Asahi pouring from a special dual tap, but the menu
offers much more than sushi. Many of the restaurant’s most popular dishes are as zingy, salty and satisfyingly greasy as any American bar snack, and expanding the IPA options for these kinds of
plates is another long term goal.
coZara, 3200 Chestnut Street
“You know IPAs are good with regular nachos, right? Wait ‘til you
try them with our nachos made from salmon skin,” she teased.
“The chips are a little sweet, a little spicy, have a ton of umami and
are just perfect with a great hoppy beer.”
Bing Bing Dim Sum, 1648 East Passyunk Avenue
Bar-ly, 101 North 11th Street
and a
alloween… it’s not just for kids anymore. This fright-filled
holiday has morphed into a full-fledged adult affair at bars,
restaurants and spooky house parties. Halloween is the perfect
excuse to party with friends.
Halloween falls on a Saturday this year. Why not entertain your
costume-clad guests by showing a scary movie, accompanied
by the perfect brew of course.
Draught Lines asked some local Philadelphia brewery representatives, “What’s your favorite scary movie and fall beer pairing?” Here’s what they had to say…
“Great Lakes Nosferatu with the 1922 silent, creepy film, Nosferatu.”
“Evil Genius Trick or Treat and The Blob – it’s one of my favorite
‘scary’ movies because it’s just so awful!”
“Candy Man and Saranac Dark-Toberfest.”
“Elysian Night Owl and the original Halloween. They are both classics that stand the test of time.
“Late in 2014, there was a social media campaign to bring Bill
Murray to Portland for Portland Beer Week. Many Portland and
Maine breweries brewed beers to commemorate Bill Murray movies, roles and lines. Our offering was Little Hop of Horrors, a play
on Little Shop of Horrors (circa 1986). Bill Murray did not come, and
we later changed the name of the beer to Little Horror of Hops
for legal reasons, but we now have an awesome rye IPA that pairs
perfectly with autumn and the movie Little Shop of Horrors. The
label is complete with a toothy hop cone which may remind you
of Seymour, the hungry Venus fly trap creature from the movie.”
“At the first sign of cool weather, I get considerably excited to
have Man Full of Trouble Porter. It’s toasty, slightly nutty, creamy,
plenty dry, and I like the ABV landing at a nice 5%-ish. I can get
cozy with that and Creep Show. Ted Danson as a seaweed covered
vengeful walking cadaver – alright, okay.”
“I gotta go with Lagunitas Sucks and Texas Chainsaw Massacre.
Throw some Sucks in a bucket of ice to remind yourself, sometimes things suck, but at least I’m not getting chased by a crazy
chainsaw-wielding madman wearing someone else’s face on his
face... cause man, that would suck...”
“Halloween 4 and Coors Banquet. When watching campy sequels
of classics, I like to have large quantities of ice cold adjunct lager!
I imagine the cops that Sheriff Ben Meeker is talking about were
fans of Golden Colorado’s best: ‘I got a town full of beer bellies
running around in the dark with shot guns! Who’s gonna be
Ben Martin
“My pick would be In the Mouth of Madness and Spring House
Spinal Remains Pumpkin Stout.”
“My favorite ‘scary movie’ and beer pairing is Sly Fox Oktoberfest
and Ghosts of Girlfriends Past because commitment sure is scary!”
“I’m a fan of the movie, Alien. Pair it with Abita Pecan.”
Trevor Hayward
Marilyn Candeloro
Jake Borer
Jersey Dan
For more Fall Beer & Movie Pairings
the Suds
With Bill Manley of Sierra Nevada Brewing Co.
Sierra Nevada teamed up with
Brauhaus Riegele, the venerable
600 year-old, family owned German brewery to create a brand
new seasonal – Oktoberfest.
Sierra’s Beer Ambassador, Bill
Manley takes us “behind the suds.”
D.L. Why collaborate on an Oktoberfest?
B.M. We wanted to explore the roots of the style
and make an authentic version, more like the Oktoberfests you’d find in a beer hall in Germany.
D.L. Have you tried it? What do you think?
B.M. Of course I’m biased, but I love it. It’s lighter in color than most American versions and has
a deep malt flavor without being too sweet. The
beer has lots of nuanced flavor and character, but
remains smooth and drinkable. We used an heirloom German barley varietal called Steffi, in addition to pilsner, Munich and pale malts for a deeply
complex and malty flavor. The hops are traditional
German varietals.
D.L. Why was Brauhaus Riegele selected for this
year’s collaboration?
B.M. Riegele’s beers are highly regarded in Germany. They are famous for their quality, classic interpretations of traditional German styles, but also for
their experimental craft styles which take inspiration from American craft brewers. Ken Grossman
[Sierra’s founder] had a conversation with Sebastian Priller-Riegele (the 27th generation brewer at
the head of Brauhaus Riegele) and the two hit it off.
They both share an obsession with quality and a
respect for tradition, as well as a drive toward innovation.
D.L. Most drinkers think of “pale ale” whenever
Sierra Nevada is mentioned. What do you think
about your boss brewing a German lager?
B.M. The longer I have been drinking craft
beer, the more I become interested in the classic, perfect lagers that German breweries have
created. The flavors tend to be more restrained
than some of the big, audacious beers that are
popular in the American craft scene, but they
are so enjoyable to drink!
@DraughtLinesMag took to the
Twittersphere to ask craft beer
fans, “What’s your favorite fall
food & beer pairing?”
@jennifercassada – Gotta be a pumpkin ale &
Kohr Bros pumpkin custard.
@tyrannytierney – A pumpkin ale + Dolce de
Leche ice cream!
@j_cohl – Pot roast and pumpkin ale!
@dzyngrl – Nut brown ale & Veal Osso Bucco.
@wcbeergeek – Smoked lager and local mozzarella
or chocolate pumpkin porter and pumpkin pie.
@jennspecketer – A cranberry short rib stew
paired with a smoked porter.
@NJCraftBeer – Butternut squash soup and a
roasty stout!
@Penn_ThriftBev – Pumpkin fudge and a pumpkin ale.
Share your favorite fall food and beer pairing using #BeerBanter
With 127 years of brewing expertise,
we know how to make complex, nuanced
beer – awards and medals attest to that.
But our will to make the next batch even
better is what we’re most proud of. Take
our 2014 gold medal winning Single
Malt Scotch Ale – we updated it this
year, using bourbon barrels and a
reimagined recipe showcasing
the flavors these barrels impart.
Raising the bar... big time.
Because to us, it’s more than beer...
It’s Saranac.
As if the holidays weren’t special enough, this November for the first
time ever, Chimay Grande Réserve will be available on draught in
the U.S. for a limited time only.
This iconic Trappist ale was originally brewed by the monks in 1948 as a Christmas
beer. Chimay Grande Réserve is full-bodied and distinctive; perfect for any celebration. The caramel notes from the malts and the beer’s rich, fruity esters from Chimay’s proprietary yeast are further enhanced when served from the tap. The mixture
of malts produces pleasing flavors of plum, elderberries and caramel with a dry finish
and copper-brown color. High carbonation from re-fermentation in
the kegs gives the beer a light, pillowy head that delivers the powerful, fruity and spicy aroma directly to your senses. At 9% ABV, this is
a beer that can be aged to further develop its complex flavor profile.
Chimay Grande Réserve is a classic example of a Belgian dark strong
Belgian-American Connection
All Chimay beers feature a small addition of Cascade hops from
Washington State as a way to thank the U.S. for liberating their country during World War II.