July 20, 2015 |
How "local" is your beer? It used to be that proximity of the brewery and clever references on the label would suffice. But the local quotient has ratcheted higher, lately, as prime ingredients themselves have become sourced regionally, too, in particular grains grown and malted locally by a pair of relatively new malthouses, Deer Creek in Glen Mills and Double Eagle in Huntingdon Valley. The cost is higher than malts imported, say, from Germany. But brewmaster John Wible at 2nd Story Brewing in Old City shows just how rewardingly vivid those fresh local grains can be in his toasty new Pennsylvania Lager, a deep-amber Vienna-style brew made with 95 percent barley and 5 percent rye from Deer Creek.
March 15, 2013
News item: The Brewers Association has updated its Beer Style Guidelines, with definitions of 142 separate styles. The newest additions are Adambier and Grätzer. SO, THE authoritative organization of small American brewers has reached back a few centuries and turned up a pair of thoroughly obscure smoked European wheat beers for its comprehensive directory. They join a list of everything from Leipzig-style Gose to good ol' American malt liquor. I'm a big fan of style guidelines (heck, I wrote an entire book about 'em)
January 4, 2013
WHEN HISTORIANS - or maybe just the hungover - look back on 2012, they'll remember it for the biggest expansion in Philadelphia-area brewing since at least the 1800s. About 10 new area breweries opened during the year, and a half-dozen breweries either launched or completed major expansions. We saw new brewpubs (Tired Hands, Forest & Main, Iron Hill, Vault and McKenzie), new production breweries (Round Guys, Free Will, Neshaminy Creek, Susquehanna), and bigger facilities from thriving operations (Flying Fish, Sly Fox, Troegs, Weyerbacher and, now under way, Victory and Yards)
July 15, 2012 |
Grover Cleveland Bergdoll had a reputation as a playboy in early 20th-century Philadelphia. His family made its fortune in the brewing business. His grandfather, Louis Bergdoll, brought his knowledge of lager beer-making from Germany, and established a brewery in Philadelphia in the mid-1800s. The Bergdoll & Sons Brewing Co. achieved national success and became a household name. Bergdoll and his siblings lived privileged lives in Philadelphia. He raced cars, flew planes, and made national headlines when he dodged the draft during World War I. Bergdoll successfully evaded the draft in the United States, eventually fleeing to Germany.
May 31, 2012
4 sticks (1 pound) unsalted butter 1 large white onion, sliced thin 5 garlic cloves, chopped 1 jalapeño, including seeds, chopped 3 bottles Yuengling lager 6 cups canned whole tomatoes in their juice 1 cup diced fresh tomatoes 1/2 cup diced onion Salt and freshly ground black pepper to taste 1. In a large Dutch oven over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and cook, stirring often, until the vegetables become tender, about 3 to 5 minutes.
May 25, 2012 |
YOU THINK WE have a pretty good beer scene now? You should've seen this town back in 1879. Every neighborhood had its own brewery, and every corner had a saloon. In the preceding 30 years, more than 250 breweries had opened — many of them closing quickly, but others becoming national powers. A census by Western Brewer magazine counted an astonishing 94 breweries up and running. The city's population was barely half of today's, and yet it had 12 times the number of breweries we boast of in 2012.
September 30, 2011
SURE, THAT CUP of bathtub gin might be laced with deadly wood alcohol. But bouts of blindness, leg amputation and sudden death notwithstanding, boozing during the Prohibition - at least as depicted in the new Ken Burns three-part docu-film airing on PBS next week - sure looks fun. The dandies in tuxedos, the girls in flapper dresses dancing to the raucous music of jazz bands as gallons of lager sprays from speakeasy faucets - wow, the...
June 2, 2011 |
Philly may be dubbed "The Best Beer-Drinking City in America," but our love of the fizzy stuff has also bubbled over into the way we eat. Walk into any gastropub and witness the inventiveness with which local chefs are incorporating beer into their cooking. "Beer appreciation was always a hobby for me, but working at the Taproom, I've learned much more about using it in cooking, having access to all these great products here," says Jesse Kimball, chef of Memphis Taproom in Port Richmond.
September 26, 2008
A COUPLE of years ago at the World Beer Cup in Seattle, a contingent of judges from Germany found themselves scratching their heads at the evaluation guidelines for their country's most revered quaff, Oktoberfestbier. The biennial international competition, organized by the Brewers Association, lays out exacting criteria for 75 styles of ales and lagers, dictating everything from color and aroma to body and alcohol content. Even the most freewheeling brewers consult the standards as they design their recipes.
September 12, 2008
IT'S JUST a coincidence, but there was a striking convergence of ale developments in the city this week. The new Budweiser American Ale hit the streets, and Yards - the city's British-style ale maker - finally began brewing at its new facility in Northern Liberties. Ale, for those who need the remedial, is one of the two main types of beer, distinguished from more commonplace lager by its yeast strain and temperature of fermentation. Ale is fermented at warm temps, which produces a fruitier, fuller flavor than that of the typical crisp, cold-brewed lager.