May 8, 2015
YOU AND I walk through the woods and we see trees and bushes and thorny things. Tess Hooper, a young environmental educator at the Schuylkill Center for Environmental Education, in Upper Roxborough, sees the makings of a fine beer. "This is a staghorn sumac," she said, nodding toward the kind of tree I've seen sprout dozens of times on vacant lots. "It bears these red cones that are like fruit. You could make beer with them. " Hmm . . . I must've missed that merit badge in Boy Scouts.
December 31, 2007
Have you noticed that the price of beer is going up? The simple explanation is that supplies of hops and barley, two key ingredients in brew-making, are shrinking while demand for beer is increasing. Bad harvests and low prices for these commodities bear some of the blame, but another major factor is the nation's poorly fashioned energy policy. Thanks to government subsidies to promote ethanol production, more and more farmers are abandoning a variety of crops - including barley and hops - and switching to corn.
May 12, 1987 |
Joe's beer is back. Joseph W. Ortlieb, a member of one of Philadelphia's best-known brewing families, has returned to the business with a new beer that is now being distributed at beverage stores and taverns in Philadelphia and its Pennsylvania suburbs. It's called Trupert American Pilsner, and - hang on, Philadelphia - it's a micro beer, or one of those new, boutique brews that feature high-quality ingredients and prices to match. Ortlieb said Trupert should sell for about $16-$17 a case.
February 1, 1991 |
On a Southwest Philadelphia street corner that has seen its share of trouble, entrepreneurs saw opportunity. They bought a large corner property at 60th Street and Springfield Avenue and made plans for a mini-plaza featuring a self-service laundry, grocery, restaurant - and beer takeout. When neighborhood residents heard "beer," they sensed disaster, worried about an ugly past returning: They saw the threat of drug dealers again hanging out at the intersection. They saw the threat of guns.
June 1, 2012 |
HOW DOES a beer drinker navigate 10 days of nonstop suds? I asked a few pros for some tips. And by pros, I mean guys (and a gal) who are among the most die-hard beer fans I know. All agreed a bit of planning is essential. "I actually sat down and looked through the events at phillybeerweek.org , and also made a list I heard through the hop vine," said Natalie DeChico, of Langhorne, who last year won the annual Philly Beer Geek contest. Stephen Lyford, of Bellmawr, N.J., who serves as Philly Beer Week's unofficial photographer, also checks his Facebook invites and Twitter feeds, then creates his own Google calendar.
August 22, 1997 |
I remember the Ballantine scoreboard in right-center at Connie Mack Stadium. I remember Ballantine Blasts by Wes Covington and Johnny Callison. And I remember vendors with heavy cases of bottles, climbing through the steep left field bleachers yelling, "Hey getcha cold beer!" Yo, beer man! Over here! Ballantine and Wes and Johnny are gone from Philly. So too, sadly, is the noble beer vendor. They stopped selling beers in the stands at Veterans Stadium a few years ago. In an attempt to crack down on rowdyism and underage drinking, beer vendors were required to check IDs of everyone who purchased a cup. The plan failed when spectators griped about the hassle and vendors found it took twice as long to sell a rack of beers.
August 9, 2012 |
You wouldn't think it would be all that hard to be a vegetarian beer drinker. I mean, I've had about a zillion different beers over the years, and I usually examine my glass pretty closely before taking a mouthful. Not once have I noticed a pork chop in there. Beer is made with water, malt, hops and yeast. And yet, here I am at Old City's Khyber Pass Pub with my colleague Vance Legume, and he's holding things up wondering if the bartender's about to pour him a beer made with, I dunno, minced kitten parts.
March 25, 1988 |
Dave Mela put the finishing touches on a batch of India pale ale that he had cooked on his kitchen stove the other night and recalled his introduction to home brewing. "I went to Britain about five years ago to visit my wife's family, and I went to a store, where I bought a kit for home-brew. I had never seen home- brew before. " He brought the can of malt extract back to the United States and forgot about it - just another odd souvenir. About six months later, on a whim, he brewed the batch.
May 13, 1998 |
Me and my big mouth. Joe Sixpack writes a few stories about the great beer rip-off at Veterans Stadium, and the next thing I know my e-mail service nearly crashes from the outrage of the nation's ballpark boozers. The folks at Philly Online, the Daily News Web site, have been soliciting questions for Joe Sixpack, which I've dutifully answered (despite cutting into the time I must devote to professional beer-drinking). Some excerpts: Q. What's the beef? It doesn't help that I don't like beer, but what's the problem?
November 18, 2010 |
As the song goes, "In heaven there is no beer," but East Falls has plenty at Fork and Barrel, the 6-week-old European beer haven. Fork and Barrel is the latest creation of Matt Scheller and Matt and Colleen Swartz, the Lehigh Valley trio who own and operate the Tap and Table and the Bookstore Speakeasy. They've ventured into Philadelphia with the concept of pairing a wide array of lesser-known European beers with dishes that are classically inspired farmhouse fare. Scheller heads up the beverage program that is so beer-centric, there's no wine or spirits.