Sprecher Brewing and Bard’s Brewing Gluten-Free Beers By: Chris Wise

It is estimated that over 3 million Americans, or 1 in every 105 Americans, suffer from an autoimmune disorder known as Celiac Disease. The disease wrecks havoc on the intestinal system, causing an inflammatory reaction whenever the patient ingests the gluten protein found in wheat or other comparable grains, such as barley or rye. Symptoms include pain during digestion, anemia and fatigue, and it is estimated that only 5% of those that suffer from Celiac Disease are correctly diagnosed. Thankfully, if the disorder is identified the patient can treat the disease by adhering to a strict gluten-free diet. While this solves the treating the disease, it creates an entirely new problem for the patient: many of the most popular beers in America are brewed with wheat, barley or rye, and therefore cannot be consumed by those suffering from Celiac Disease.

The idea of going through life without having another sip of beer is a terrifying thought for most of us, even if it means saving you from intense intestinal discomfort. Thankfully, as awareness of the disease and how many Americans are affected by it rises, so too do the number of companies catering to the specific needs of a gluten-free diet. Just as the food market has exploded in the past years with options like all organic, free-range raised animals, and gluten-free foods, the beer market has begun to keep pace with the national craze. Craft breweries take pride in showing off their all-natural ingredients, green brewing processes. Sprecher Brewing and Bard’s Brewing take great pride satisfying a smaller audience than the large national brewing corporations. It only makes sense then that craft beer companies have begun creating gluten-free beers in an attempt to reach the millions of American’s that suffer from Celiac’s Disease.

Sprecher Brewing Company was started in 1985 by Randall Sprecher in Milwaukee’s Walker’s Point area. Milwaukee has long been a hot bed of beer making, and Randall Sprecher knows this very well. Sprecher served as a brewing supervisor for Pabst Blue Ribbon brewing company in Milwaukee, one of America’s oldest and most storied breweries. Randall Sprecher decided to go out on his own and craft a unique line of beers, moving away from the simpler recipes used at national brands to the more specialized craft beers.

Sprecher Brewing enjoyed success from the start by focusing on producing great tasting beers, and in 1994 were forced to relocate to a larger facility to handle the increased demand for their great products. Sprecher explains why Americans responded so enthusiastically to their craft beers: “Like the biggest selling wines, many mass market beers are made to appeal to as broad of an audience as possible. This means they have to be produced at a highly competitive price and that they must offend no one. Much of the distinctive qualities of the traditional regional type brews is lost.” Comparing millions of barrels produced a year by the major brewery corporations to the thousands of barrels produced by craft breweries yearly, it is easy to see that craft breweries can keep their eye on the quality of the beer much better than their larger competitors. By moving away from mass produced products to artfully crafting fine products, Sprecher anticipated the boom craft breweries have experienced in the past years.

Sprecher has produced quality beers since their inception back in 1985. Their Black Bavarian brew has been a mainstay since 1985, an intensely dark lager with superb malt complexity. The Special Amber has been their best selling brew since 1985 with its creamy head, impressive hop bouquet and deep golden color. Coming out with Sprecher Light in 2005, Sprecher was beginning to branch out from their original brew line to meet more specialized demands. In 2006, by stubbornly adhering to traditional brewing methods and eschewing modern advances, Sprecher filled a gaping hole in the beer market.

Looking to come up with some recipes in honor of Milwaukee’s African World Festival, the company introduced Sprecher Shakparo, building off traditional African recipes. While the original recipes contained small amounts of gluten, Sprecher responded to outpouring of customers wondering if their Shakparo was gluten-free by updating the recipe to remove the gluten, and in effect taking the beer closer the original African recipe. Because barley and wheat are not grown in large quantities in sub-Saharan Africa, traditional Shakparos is brewed with sorghum and millet and are therefore able to be brewed gluten-free since neither sorghum nor millet contain gluten. So in 2006, Sprecher accidently created a delicious gluten-free brew, answering the prayers of beer aficionados suffering from Celiac Disease.

Sprecher Shakparo
Sprecher’s gluten-free Shakparo Ale is a West African Shakparo-style beer brewed from sorghum and millet. An unfiltered, light, crisp ale with a cider or fruit profile and a dry vinous aftertaste, it is best characterized as an easy-drinking or session beer perfect for summer gatherings. Coming in at 5.7% ABV and 9 IBUs, the Sprecher Shakparo has been a hit since its inception in 2006. This beer pairs nicely with lighter fare such as sandwiches, salads, chicken, fish, and spicier foods.
Sprecher Brewing is currently in the middle of a big brewery expansion adding new bottling lines and 9 new fermentation tanks. All because of their hard root beer and growing their brands nationally like their Shakparo beer.

Bard’s Brewing
While Sprecher Brewing may have gotten into the gluten-free market by accident, the story behind Bard’s Brewing is more deliberate if somewhat more improbable. While many stories behind craft breweries start along the lines of “Late one night I was having a beer with some friends and thought…” but for Kevin Seplowitz and Craig Belser this wasn’t really an option. Both suffered from Celiac’s Disease, but were suffering more from the fact this kept them from one of their favorite past times: enjoying a tasty brew.

Spotting a gap in the market, Kevin Seplowitz contacted Craig Belser when he found a gluten-free beer recipe of his online, and they set about to create a delicious brew that was still gluten-free. Founding Bard’s Tale Brewing in 2004, Seplowitz and Belser began looking at recipes using only the grain Sorghum, which does not contain gluten. The result was Bard’s Gold Sorghum Beer, the first gluten-free beer to use nothing but malted grains of sorghum, released in November 2004 and met with universal praise from the gluten-free community. While Bard’s Gold Sorghum Beer was the third gluten-free beer to be brewed in America, it was one of the first successful gluten-free recipes because the founder’s lived by one simple rule: if it doesn’t taste like a real beer, they wouldn’t sell it. So after perfecting the recipe and releasing it on an eager market, Bard’s Tale quickly hit their production capacity and had to expand, and has been enjoying continued success ever since. Bard’s was the first sorghum beer; they created and set the standard currently followed in the market today. Bard’s are the only brewer that malts the sorghum just like barley is malted in traditional beer for traditional beer flavor, aroma and color. Sorghum malt is not commercially available so they had to do it themselves. However, the flavor is worth the extra effort and expense. By focusing on producing a high quality gluten-free brew, Bard’s Tale has even been able to win over beer drinkers not suffering from Celiac’s Disease.
Bard’s Tale Gold Sorghum Beer

Crisp golden colors strike the eye first, followed by a light foam head on the top, which quickly dissipates, giving way to the beer aroma with a hint of honey. Fresh apple flavors and earthy tones mingle with the strong taste of honey, which is front and center in this 4.6% ABV, 20.5 IBUs brew. This solid and dependable Amber Lager will satisfy the approximately 2 million Americans of drinking age that suffer from Celiac’s disease, as well as those looking for a tasty but simple brew.
Sprecher and Bard’s Gluten-Free beers are proudly distributed locally by Galli Distributing.

Abita Brewing By: Chris Wise
Nestled 30 miles north of New Orleans in the piney backwoods of Abita Springs, Abita Brewing has been churning out quality brews since it was founded in 1986 by Jim Patton and Rush Cumming, two home brewers who thought the world needed to experience their beers. In their first year, Abita Brewing produced 1,500 barrels of beer; demand for their brews grew and grew till their downtown Abita Springs brewery could no longer handle the demand. As the oldest brewery in the southeast, Abita didn’t want to turn its back on the community that helped them flourish. So, instead of abandoning their small brewery in downtown Abita Springs, they converted it to a 100-seat brewpub, and moved their main production site a few miles up the road to a site that could handle the increased load.
Abita has upped production from 1,500 barrels in 1986 to 151,000 barrels of beer and 9,000 barrels of root beer in 2013. With such explosive growth, you may be skeptical that Abita has been able to maintain the same level of quality output they had in 1986. However, Abita has remained focused on the quality of the product they put out, using only the finest British and North American malted barley, German and American yeast strains, Pacific Northwest hops and the pure artesian water of Abita Springs. Abita’s main brewery is perfectly located on top of a aquifer, which provides them with clean, refreshing water to use in their brew making process.
Continually looking to the future, Abita announced in 2013 they are expanding their production again. Abita’s current brewery limits them to producing 210,000 barrels a year, a number they are fast approaching, and the plans for the expansion would double their capacity. By adding 17,500 to their current production facility and a new cellar with a dozen 800-barrel storage tanks, Abita is ensuring they have enough room to grow in the future. As well as adding space, Abita plans to make their brewery 30 percent more energy efficient, something Abita Brewing has stressed for a number of years. Abita Brewing was the first brewery in North America to install an energy-efficient Merlin Brewhouse, which drastically reduces their carbon dioxide emissions. They also create their own energy by operating a waste-water treatment plant on-site.
But Abita doesn’t want to just tell you about their amazing brewery and energy saving techniques, they want you to visit so they can show you in person. Abita is so grateful for the support they’ve received from their customers over the years, they encourage all their customers to stop by, see the brewing process and sample a few of their brews, including ones still in the experimental stage. Abita estimates over 25,000 visitors passed through their doors last year alone, and hope that number only increases in the future.
Accommodating larger crowds is one of the major advantages of the expansion project. Abita currently offers guided tours Wednesday, Thursday and Friday at 2 pm, and Saturday at 11 am, noon, 1 pm and 2 pm. Customers are also invited to visit the Tasting Room, open Tuesday to Friday from 10 am until 4 pm and on Saturdays from 10 am until 3 pm. The Tasting Room is where all tours of the Abita Brewery begin and end where you can take a seat at the 24-foot, polished mahogany bar and enjoy samples of almost every Abita Beer, view Abita-inspired art and shop for Abita Beer merchandise. After the expansion is completed, Abita will have room for more private parties, and hopes to allow unguided tours through the brewery, in addition to the guided tours.
Abita’s main goal is to get their delicious, high quality brews to as many customers as they can by any means necessary, whether that’s expanding output to reach new markets or inviting more people to visit them in New Orleans. To taste what Abita is all about for yourself, try one of their tasty mainstays, eclectic seasonals, rotating harvest brews or grab a party pack to get a sampling of their offerings. For more information on Abita Brewery Company please visit www.abita.com
Varieties
Amber
Amber is a Munich style lager brewed with crystal malt and Perle hops. It has a smooth, malty, slightly caramel flavor and a rich amber color. Abita Amber was the first beer offered by the brewery and continues to be their leading seller. Amber is Abita’s most versatile beer for pairing with food because of its smooth, malty flavor; try it with smoked sausages, Louisiana boudin, and Cajun food. You might also enjoy it paired with a spicy gumbo or tomato-based pasta sauce.
4.5% ABV 17 IBU

Purple Haze
Purple Haze is a lager brewed with real raspberries added after filtration. It is brewed with pilsner and wheat malts and Vanguard hops. The berries add a fruity aroma, tartly sweet taste and a subtle purple color and haze…you may see fruit pulp in the beer. This beer is best served with salads or light fruit desserts, such as soufflés or chiffon cakes. Many people enjoy it with chocolate desserts, or it can be enjoyed alone at the end of your meal as a desert.
4.2% ABV 13 IBU

Jockamo IPA
Jockamo IPA is an American IPA brewed with pale, red, and caramel malts. This copper-colored ale is liberally hopped and dry hopped with Willamette and Columbus hops. The flavor is bold like the “Mardi Gras Indians” who march through New Orleans in suits of feathers and beads. Jockamo has a flavor that entices and excites the palate. The intense hop character adds more spice to the meal and makes it a perfect choice to team up with many spicy dishes. Jockamo goes well with wild game, grilled meats and Thai or Mexican cuisine.
6.5% ABV 52 IBU

Turbodog
Turbodog is a dark brown ale brewed with pale, caramel, and chocolate malts and Willamette hops. This combination gives Turbodog its rich body and color and a sweet chocolate, toffee-like flavor. Turbodog began as a specialty ale, but has gained a huge, loyal following and has become one of Abita’s flagship brews. This ale pairs well with most meats and is great served with hamburgers or sausages. It is a good match with smoked fish and can even stand up to wild-game dishes. Turbodog is also great for marinating and braising meats and cooking such things as cabbage and greens.
5.6% ABV 28 IBU

Mardi Gras Bock
Mardi Gras Bock (January – March) is the first of Abita’s seasonal brews. Abita Bock is brewed with pale, pilsner and caramel malts and German Perle hops. Mardi Gras bock is similar to German maibocks with its rich malt flavor and full body, making it a perfect choice during Carnival season in New Orleans. Gruyére, Emmental and Swiss are nice cheese choices with Bock beers, and Mardi Gras Bock goes great with roasted beef or pork. Try it with Mexican food, too.
6.5% ABV 25 IBU

Spring IPA
Spring IPA (March-May) is a West Coast-style IPA with an up-front intense hop flavor and aroma. Amarillo and Centennial hops give the brew a rich and resinous flavor of citrus and spice. This bright pale ale has a malt sweetness that will give way to a pleasant bitterness. It pairs well with Mexican or spicy Szechwan Chinese food. Spring IPA is a nice accompaniment for cheeses with strong flavors, like sharp cheddar or goat cheese.
6.25% ABV 65 IBU

Pecan Harvest Ale
Abita Pecan Harvest Ale is brewed with pale, Munich, biscuit and caramel malts and Willamette hops. Real Louisiana roasted pecans are added in the brewhouse and give the ale a subtle nutty flavor and aroma. This ale is excellent accompanied with both red meat, seafood, Gouda cheese, and, no surprise here, it’s also great with nuts!
5.1% ABV 20 IBU

Abita Craft Beers are proudly distributed locally by Frank Fuhrer Wholesale.

New Planet Brewery                                                                                        by Ricky Perrotta

A new year is often seen as a time for new beginnings and fresh perspectives. For many, with every January 1^st comes the opportunity to shrug off the travails of the old year and re-imagine oneself. The possibilities, as well as the resolutions, are endless…but many of them deal solely with health concerns. “I’m going to lose weight,” is a common refrain. “I’m going to start exercising!” is another. Some will start running, some will give up potato chips, some will even buy vegetarian or vegan cookbooks. Suddenly “new beginnings” and “fresh perspectives” do not sound so alluring.

Well, New Planet Beer Company, a brewery based in Boulder, Colorado might offer the opportunity to put the excitement back in your New Year’s resolutions with their wonderful line of 100% gluten-free craft beers. By now, it is safe to assume that everyone has heard about the gluten-free movement. Gluten is a protein found in wheat and other grains such as barley, rye, and oats. Astute readers (and not-so-astute readers) will quickly come to the depressing conclusion that without wheat, barley, rye, and oats there is precious little chance of creating traditional malts. Without malts, we’re living in a world without our favorite beverage.

Pedro Gonzalez, founder of New Planet Beer Company, has an alternative even if it was one that was thrust upon him. Mr. Gonzalez, like one out of 133 people in America, suffers from celiac disease, a condition which causes its carriers to react negatively to gluten. He was told he would never drink craft beer again. Understandably, this diagnosis was untenable to the man. Rather than live a life without beer, Mr. Gonzalez decided to do something about it – he began brewing beer out of brown rice and sorghum. On its own, brown rice does not produce enough of the enzymes needed to degrade starches into fermentable sugars. So sorghum, a millet-like grain popular in Africa and Asia as a source of protein, is used to bring the enzyme levels up to par and create the malt. The result is a line of beers that only three years ago could only be found in Colorado, but is now distributed in an impressive 46 states, including Pennsylvania. It can be found in Pittsburgh thanks to Vecenie Distributing Company.

I was fortunate enough to speak with New Planet’s marketing manager, the very cordial Peter Archer. I feel like I’m mentioning this about the people at every brewery for which I write an article, but one would never know that Mr. Archer works for such a successful brewery. He is energetic and amiable, once again proving the tried and true theory that beer lovers are good people. Mr. Archer compared the difference between “normal” beers and gluten-free beers to the difference between “red wine and white wine.” He says, “The process by which they are made is exactly the same. It’s just the ingredients that are different, leading to different flavors.” Because gluten-free beers are not made from the so-called traditional ingredients, they will not have what people think of as the distinctive craft beer taste. However, they are just as capable of having complex, nuanced flavors and textures. The idea of “traditional” ingredients and “non-traditional” ingredients may very well be the next thing to go as the craft beer movement carries on. After all, it was not long ago that rye beers were relatively rare.

New Planet is truly, as Mr. Archer says, “Pioneering” 100% gluten-free beers. They are the first American brewery to make a gluten-free Belgian ale, a gluten-free pale ale, a gluten-free raspberry ale, a gluten-free brown ale, and a gluten-free amber ale. Before New Planet, the only gluten-free beers were lagers. New Planet is also “in full compliance with Tobacco Tax and Trade Bureau (TBB) Ruling 2012-2 and can therefore be labeled and advertised as gluten-free.” As their website, newplanetbeer.com, tells us, “The TTB believes that the qualifying statement is necessary to avoid misleading consumers about the gluten content of (certain) products because of the serious health consequences associated with the consumption of gluten by individuals with celiac disease.”

2013 is winding down, but 2014 will be here soon and with it, the opportunity for new beginnings and fresh perspectives. If you suffer from celiac disease, want to try a gluten-free lifestyle, or just want to try a new and exciting craft beer, try New Planet. It has already become a staple of the ever-growing beer market, not just in Pittsburgh, but all across America.

New Planet Beers:

Pale Ale – New Planet Beer’s Pale Ale – Formerly Off Grid Pale Ale – is reminiscent of a classic American Pale Ale, offering bold hop character and rich caramel and grapefruit notes with a clean yet distinctly hoppy finish. The making of this Pale Ale involves 3 types of hops – Centennial, Cascade, and Sterling. The hop bitterness contrasts with spicy, heat-charred, smoky, or aromatic flavors, such as blue cheese, barbeque, seafood, and Asian spiced dishes. 6.4% ABV.

Amber Ale – A truly drinkable amber ale with a balanced malt profile, lightly toasted caramel notes and subtle citrus hints on the finish. Made with Simcoe and Sterling hops. Pair with BBQ pork and brisket, milder and fuller flavor cheese like Gouda, or veggie options such as eggplant or Portobello mushrooms.

Blonde Ale – Light and refreshing,  Blonde Ale – Formerly known as Tread Lightly Ale – offers bright notes of honey and a subtle floral aroma with a crisp clean finish. Made with Cascade hops. New Planet also uses orange peels in the brewing of this beer, adding a refreshing citrus flavor. Lighter foods pair best with the Blonde Ale given it’s more straight forward taste profile. Try Monterey Jack cheese or similar light, nutty cheese, grilled chicken, salmon, or bratwurst, or fish or shrimp tacos. 6.0%

Raspberry Ale – Formerly known as 3R Raspberry Ale, this delightfully drinkable ale offers a crisp, yet complex, balance of subtle fruit flavor and aroma, with a zesty, citrusy finish. Brewed with natural raspberry puree and orange peel. The Raspberry Ale is also made with Cascade hops. Best paired with foods driven by herbs and spices, especially fruit elements. Try light, white meats with a fruit glaze, salads with fruit based dressings, deserts such as mascarpone cheese, chiffon cakes, and soufflés, or dark chocolate. 5.0% ABV.

Belgian Ale – An ale created with a distinctly Belgian character. Bright, crisp and refreshing with subtle spice and honey notes. Due to the spice, citrus, and honey notes, the Belgian Ale pairs beautifully with a range of dishes including light seafood’s, sharp cheeses, and spring green salads with grilled salmon or chicken and a citrus based vinaigrette. 6.8% ABV.

Brown Ale – This award-winning ale is rich in character and depth, highlighted by coffee and chocolate flavors, with subtle cinnamon and vanilla notes on the finish brewed with Centennial and Sterling hops. The smooth malt texture makes for great pairings with earthier-style cheeses, hearty sausages and full-flavored grilled meats, and deserts such as black-forest cake, raspberry tart, and fudge. 6.0% ABV.

For more information about New Plant Brewery visit www.newplanetbeer.com

Bitburger Brewery Group                                                               by:  Chris Wise

Coming up on their bicentennial in a mere four years, the Bitburger Brewery has become one of the most important private brewery in Germany since it was founded in 1817. Seven generations of family ownership allowed Bitburger Brewery to be named number one draft beer in Germany in 1992, a position it holds to this day. The Bitburger Brewery pumps out around 100 million gallons of beer each year, and the brewery’s success has allowed the Bitburger Brewery Group to acquire and operate a number of the most historic breweries in Germany. From humble beginnings as a small rural brewery in Bitburg, Germany, to becoming one of the most important brewery groups in the world.

Founded in 1817 by Johann Peter Wallenborn in 1817, Bitburger Brewery started as a small, rural brewery in the German town of Bitburg. Bitburger Brewery would make a name for themselves in 1883 by brewing the first Pilsner outside the Bohemian town of Pilsen. The importance of this point was made further in 1913 when, after years of legal battles with a rival Czeck brewery, the supreme court of the German Reich in Leipzig to use the designation “Simonbräu Deutsch-Pilsener,” or roughly original German-pilsner. After developing the groundbreaking pils, Bitburger Brewery was able to reach new markets and expand their operation.

In 1886, Bitburger Brewery shipped its first case of Bitburger Pils outside of Germany, and seven years later, in 1893, Bitburger sent 1,000 liters of their pilsner to Chicago’s World Exhibition. Bitburger Premium Pils is now enjoyed in over 70 countries worldwide, and has become so popular for their continued history of innovation and excellence in brewing.

Striving for excellence in taste and purity, in 1909 Bitburger dug their first deep well, digging down over 100 meters to get the best tasting water. Bitburger continues the practice to this day, and currently the brewery is on its 8^th well. In 1910, Bitburger began to transport their “precious cargo” using refrigerated railway cars to ensure the quality of the beer is maintained, even over long distances. Bitburger Brewery wasn’t immune to setbacks along their long history, though they always were able to overcome the hard times.

As WWI ravaged the continent of Europe, the town of Bitburg was not exempt from the fury of Allied bombardments. But it wasn’t until 1944 that Bitburger Brewery had to temporarily shutdown as the entire town, along with the brewery and all their wooden barrels of beer, were destroyed. However, Bitburger Brewery was able to begin producing beer again, and at a rate of around 1.5 million gallons a year, in 1949, a remarkably short rebuilding time. After getting back to making beer, Bitburger Brewery began to position itself as one of the top breweries in post-war Germany.

Capitalizing on emerging media outlets has always been a strong suit of Bitburger Brewery, ever since their first print ad in 1909. In 1929, they introduced the “Connoisseur,” who still guarantees the highest quality product to this day. Their slogan, one of the best known in the industry, was rolled out in 1951: “Bitte ein Bit!”, or simply “Please, a Bit!” This catchphrase was then broadcast around the globe in 1955 as Bitburger launched their first television and movie campaign.  Bitburger knew the best way to make their draught beer stand out was to give it a unique glass, the “Bitburger Cup.” A nicely-proportioned goblet on a hexagonal stem, the “Bitburger Cup”  emphasizes the character and uniqueness of Bitburger Premium Pils to this day.

Bitburger Brewery’s success has been built on the strength of their original Bitburger Premium Pils. Bright, fresh golden colors and a rich frothy head are what you first notice about this elegant Pilsner. The Bitburger well-water gives the beer a very clean, hoppy taste, with nutty flavors accompanying. The bitterness of the hops are balanced well with the mellow sweetness of the body of the beer. Bitburger Premium Pils comes in at 4.8% ABV and is available in 12 oz Bottles, 12 oz and 16 oz cans, 5 liter mini-kegs, 15, 30 and 50 liter kegs. A non-alcoholic variety, Bitburger Drive, is also available in 12 oz bottles.

Bitburger’s success with Bitburger Premium Pils has allowed them to branch out over the years, and today Bitburger Brewery Group produces 750 million liters of beer a year and employs around 1,700 people. They have been able to do this by purchasing a number of successful breweries in Germany, including König Pilsner, Wernesgrüner, Licher, Benediktiner, and Köstritzer.

The Köstritzer Brewery, founded in 1543, is one of the oldest breweries in all of Germany. Since that time, Köstritzer has become the most popular black lager beer in Germany today, and has made its way into over 50 different countries. Over the years, Köstritzer has won some important supporters, including Otto von Bismarck, who in a 1892 letter, wrote “Köstritzer holds a distinguished rank within the aristocracy of beers.” In 1991, Bitburger acquired Köstritzer Schwarzbierbrauerei, helping establish Bitburger as one of the leading brewery groups. Bitburger helped Köstritzer become the leading seller in the black lager beer market in Germany just in time for its 450-year anniversary in 1993, a position it enjoys to this day.

Köstritzer Black Lager has a beautiful mahogany color, and a lasting, cream-colored, finely pored head. Its expressive fragrance evokes a range of intense spicy aromas, including sage, roasted chestnuts, dark honey, bitter chocolate and licorice. With delicate bitter tones and malty sweetness, it finishes slowly on the palate. A complex beer that tastes lean and refreshing with its abundance of flavors, Köstritzer black lager is highly drinkable and highly enjoyable. Köstritzer black lager is available in 12 oz bottles, 16 oz cans, 5 liter mini-kegs, and 30 and 50 liter kegs and packs 4.8% ABV.

It might be hard to imagine a brewery could have a history that rivals both the Bitburger and Köstritzer breweries, but the history behind the Benediktiner Weissbier is perhaps more impressive. The story begins in 1330 when the Ettal Abbey was founded by Emporer Louis IV, known as the Bavarian. Through the 1400s and 1500s, the monastery had its own brewery in nearby village of Oberammergau in Upper Bavaria. The onsite brewery at the Ettal Abbey was built in 1609, and alongside agriculture, is the oldest enterprise run by the Benedictine abbey at Ettal. For over 400 years, the Ettal Abbey has continued to be the sole producer of Benediktiner Weissbier for Germany and Austria. For export markets, the beer is produced at the Licher Privatbrauerei under close supervision of the monastery.

The Ettal Benedictine monks, of the Benedictine order originally brought the craftsmanship of beer brewing to Germany, maintain the quality of Benediktiner Weissbier to this day.  Benediktiner Weissbier has a rich amber color with orange highlights throughout, and sparkles despite the cloudiness of the yeast. Its rich, white head is characterized by a good density and fine texture. Hints of honey, fruit and caramel come through, including bananas and raisins. A full body, with a harmonious balance of sweet and a discrete bitterness in the background, creates a smooth, creamy mouthfeel.  Benediktiner Weissbier comes in at 5.4% ABV, and is available in 12 oz bottles, 5 liter mini-keg and 15, 30 and 50 liter kegs.

Bitburger Brewery Group has a long, storied history, including some of the oldest breweries  and best-selling beers in Germany. Bitburger has maintained excellence for seven generations by constantly keeping an eye on innovation and marketing, trying to stay ahead of competitors. Offering a sampling of beers from around Germany, Bitburger Brwery Group certainly has something to offer any beer drinker. So next time you’re trying sort through all the emerging breweries clamoring for your attention, remember the long history of excellence at Bitburger Brewery.

Bitburger beers are proudly distributed locally by Galli Distributing.

Breckenridge Brewing                                                                      by: Chris Wise

Richard Squire spent his days in the 1980’s skiing the Rocky Mountains of Colorado and Utah, and nights making delicious home brews for himself and friends in his basement. Squire and staff turned his hobby in the basement into the 41^st largest craft brewery in America, Breckenridge Brewery. Through the years since its humble beginnings to its present day success, Breckenridge Brewery has consistently produced delicious, interesting brews while keeping an eye on their role in their community and environment.

After encouragement from friends and family, Squire opened the doors to Breckenridge Brewery in February of 1990. Located on the historic Main Street in Breckenridge, Colorado, the brewery enjoyed success immediately, as the locals and visitors responded enthusiastically to the chance to taste Squire’s brews, paired with delicious, homemade food. Success came so quickly to Breckenridge Brewery that in 1992 they were forced to expand their operations, and opened another location in Denver.

Success again followed Breckenridge Brewery to their new location in Denver, across the street from where the Colorado Rockies baseball field would be built in 1995. The new location allowed the brewery to reach a much larger market than before, and the brewery grew to meet the demand. Breckenridge Brewery became the first brewery in Colorado to package craft beer in 6-packs and 12-packs. In 1996, Breckenridge Brewery moved its brewery operations once again to their current location at 471 Kalamath Street in Denver, which allows them to produce 66,000 barrels of craft brews every year, compared with their 1,500 barrel limit at their original location.

But the Brewery hasn’t turned its back on the original brewpub that launched their success story; a small Breckenridge Brewery brewpub is operating at the original location, a favorite of Breckenridge Brewing fanatics. In total, Breckenridge Brewery operates five brewpubs and ale houses in Colorado, and invites everyone to come down to sample to some of their amazing brews. Free tours of their Denver production facility are given every Saturday at their 417 Kalamath Street location. Breckenridge Brewery invites its customers to “come in, hear the whole story, enjoy a free pint on us, and see where all of that beer gets brewed, bottled, and sent to find its way into the hands (and bellies) of lovely folks like yourself.”

For some companies, such rapid growth could lead them to lose sight of their original goal, but Breckenridge Brewery stresses after all these years “our mission remains the same: create balanced, approachable and interesting hand-crafted beers.” In addition to Richard Squire, Edward Cerkovnik and J. Todd Usry have been instrumental in shaping the direction of Breckenridge Brewery since the start in the early 90’s, and are still with the company today. Breckenridge Brewery has grown rapidly in the last few years, coming in at 20% growth three years in a row including 30% growth in 2012, they are being forced to relocate again. This time, J. Todd Usry, Brewery Director, and his team have gone all out in designing their new brewery in hopes of greatly increasing the ceiling on their production.

Moving just south of Denver along the South Platt River to Littleton, Colorado, Breckenridge Brewery plans to build a 12-acre world-class brewery. Located along the Platte River Trail, the brewery is easily located by bikers and hikers alike. Breckenridge Brewery has tried to make the brewery as eco-friendly as possible, including: an energy recovery system to reduce emissions, condense steam, and store energy to heat water for the brewing process. They’ll installed solar tubes for natural lighting in the brewery and warehouse, with many windows for additional natural lighting; and systems to recycle/reclaim as much water as possible throughout the brewery. In addition to being friendly to the environment, the brewery will help the community, by added new jobs bringing in approximately 60-75 new jobs to the town. The new facility will instantly up their production capacity to 125,000 barrels annually from 66,000 currently, and eventually 300,000 barrels annually.

Cementing their presence in Colorado was important to Breckenridge Brewing in planning their new brewery. “Our brewery was born and raised in Colorado,” explains Todd Usry, Brewmaster and Brewery Director. “We have our Colorado mountain home [in Breckenridge], and soon, a Colorado country spread along the river. Our Denver brewing operations opened in 1992, so it’s tough to leave Denver, but we’ll still have our two thriving restaurants there.” Country spread is right: the 12-acre complex will have a hops field, beer garden, concert venue, tasting farmhouse with indoor and outdoor seating and general store where you can buy growlers-to-go. Breckenridge Brewery wants their customers to feel welcome to come take a tour and enjoy their day checking out the operation.

Breckenridge Brewery recognizes the enormous amount of success they have been rewarded with over the years, and have a great deal of love and respect for their Colorado community. They give to charitable organizations such as the Conscious Alliance, which has provided 1.6 million meals across the U.S. and assists at-risk youths. They also chipped in during the Fall to help victims of the floods in Colorado.

Community is important to Breckenridge Brewery, not just their Colorado community, but the community united by the love of their brews, and they love to hear back from their customers. A whole section of their website, www.breckbrew.com, is dedicated to their customer community, with pages for customers to post stories, photos, videos, recipes about their Breckenridge Brewing experiences. The following are a few of Breckenridge Brewery’s exciting recipes, but visit the website to get a full listing of their brews, which include a great rotation of mainline brews, seasonal releases, small batches, and barrel-aged brews, find a place to buy Breckenridge Brewing beer, or post a story after you sample one of their beers for yourself. Cheers.

Breckenridge Beers

Avalanche Ale

Richard Squire’s original Amber Ale, first brewed in 1988, is the cornerstone of Breckenridge Brewery’s lineup. Blending pale and caramel malts, with a touch of bittering hops, Squire created a refreshing-but-flavorful, anytime beer that he has built his company around. Aromas of pale grains, a semi-sweet middle and a clean-as-Colorado-snow finish make this their best-selling beer. Head over to the Breck Brew website to find a Spiced Avalanche Jelly recipe, or enjoy this classic on its own.

ABV: 4.4%

Lucky U IPA

An American India Pale Ale, the Lucky U IPA is a well-balanced, hoppy ale that goes down clean and refreshing. This IPA has a nice mixture of seven hops: Amarillo, Magnum, Perle, Cascade, Apollo, Fuggle, and Goldings hops. This mixture of hops produces a golden color, with a strong hop bitterness and an underlying malt character. True to IPA heritage, yet still highly drinkable. Lucky U.

ABV: 6.2%

Oatmeal Stout

This bold, smooth-bodied concoction oozes dark-roasted coffee aromas and flavors of espresso and semi-sweet chocolate. They round out these heady pleasures with a dose of flaked oatmeal for a creamy body and a semi-dry finish. Dark in character, not in spirit. Check out the website for a tasty Oatmeal Stout Beer-B-Q Sauce recipe.

ABV: 4.95%

Nitro Vanilla Porter

An update on their wildly popular mainstay Vanilla Porter, Breckenridge Brewery has updated this remarkably complex ale with Nitrogen pressurizing to produce a rich, creamy beer with a tight head unachievable with kegs using carbon dioxide pressure system. The nitrogen pressure system allows the vanilla, caramel, coffee and chocolate flavors to reach their maximum complexity, to create a beer with unmatched creamy finish.

ABV: 4.7%

471 Small Batch

471 is a small batch, limited edition ale that was created by Breckenridge Brewery’s Brewmaster to separate the weak from the strong. An aggressively strong double IPA, 417 combines Pale, Munich, Caramel-30, Carapils and Torrified Wheat malts, with Chinook, Centennial, Simcoe and Fuggles hops. It has a big sweet mouthfeel, followed by more hoppiness than you’ve ever had at one time.

ABV: 9.2%

Ophelia Wheat Ale

A hoppy, wheat ale which balances soft, tropical fruit flavors with aggressive hoppiness, Ophelia is set to replace Pandora’s Bock as Breckenridge Brewery’s spring selection. The new recipe will both freshen up the Brewery’s lineup and allow the Brewery more time to focus on expanding, as Ophelia takes a third of the time to make as Pandora’s Bock. But don’t worry, Pandora’s Bock will still be available as a small batch release; in the meantime, try this complex yet well-balanced session ale.

ABV: 5.3%

Breckenridge Beers are proudly distributed locally by Frank Fuhrer Wholesale.

The Beer Market

By: Chris Wise

Ever feel disappointed with a bar’s beer selection—even those that proclaim themselves beer houses? Ever find yourself needing a place to grab a quick brew with friends before a Steelers or Pirates game? Ever want to see live music in an intimate yet spacious venue with nearly limitless food offerings with great beer to match?

A bar that combines all these qualities sounds too good to be true, but The Beer Market offers all this, and so much more. In 2011, The Beer Market was launched in the Greater Chicago by a group of restaurateurs and local businessmen, and was met with immediate success. So much success in fact, that there are now three Chicago locations, two in Cleveland, and now one in Pittsburgh, opened in May of 2013. The Beer Market has been so successful because unlike some other beer houses with a limited selection, The Beer Market offers over 550 choices of beer. With around 50 continually rotating taps on at all times, and 500 bottled offerings, The Beer Market’s beer list is truly impressive. In addition to rotating the taps constantly, The Beer Market has a seasonal fridge which serves guests beers based on the most current offerings. From Summer Shandy’s to Winter Stouts and Pumpkin beers in the fall, The Beer Market aims to always have the right beer to match the season outside. The Beer Market also has a wine list available for guests to satisfy more than simply beer drinkers. In addition to the nearly limitless choices of beer, guests also have a nearly limitless amount of food options.

The professionals at The Beer Market decided to focus on providing their customers great beer, and left the great food portion to other professionals. The Beer Market operates on a BYOF basis—allowing patrons to bring in food from other establishments, or order-in from local restaurants—which allows guests to bring in whatever food they chose to pair with their brews. Since The Beer Market in Pittsburgh is conveniently located at 110 Federal Street, directly across the street from PNC Park and well within walking distance from Heinz Field. Its location also boasts a number of food options right around the corner—including pizza, wings, sandwiches, and burgers.

Manager Tim Conti, who was instrumental in pushing for a location in Pittsburgh and a lifelong Steelers fan, explained that neighboring establishments have been very supportive. Giovanni’s Pizza, Jimmy John’s sandwich shop, BZ’s Bar and Grill, and Mullen’s Bar Grill have supplied Beer Market customers with a take-out menu offering, which has been very popular so far. And the choices don’t stop there; Atria’s Restaurant and Tavern at PNC is located across the street, The Warhol Café is around the block, and The Hyde Park Prime Steakhouse is two blocks away. This means whether you want a quick slice of pizza or sandwich to go with your beer you can or you want to sit down for a nice steak dinner, and then grab a few beers with friends afterwards, The Beer Market is perfect option for you.

. The Beer Market’s spacious location in the Boggs Building allows it to get jam packed with guests at a moment’s notice, yet not feel overcrowded. “During the summer, the bar would fill up before Pirates games with excited fans, with everyone impressed by our vast beer selection,” said Conti. Conti found that the most popular beers sold during Pirates and Steelers were locally brewed, including Helltown (Mt. Pleasant) and Full Pint (North Versailles), in addition to local classics such as Iron City. The Beer Market’s large open-seating area means it’s usually easy to find a place for you and all your friends to grab a seat. Also, if you know you want to have a small get together with friends at The Beer Market, they are more than willing to accommodate by blocking off sections for you and your party.

In addition to great beers and a food menu only limited to the imagination of the guest, The Beer Market offers live music most Thursdays, Fridays and Saturdays.  According to Conti, they try to bring in a variety of acts including cover bands (everything from classic rock to popular 90’s tunes), original bands, singer-songwriters and blues bands. The Beer Market Pittsburgh’s Facebook page is the best way to keep up to date with their entertainment offerings. (www.facebook.com/TheBeerMarketPGH)

Live entertainment was important to the owners of The Beer Market because two of the major investors have spent most of their lives in the entertainment industry. Steve Burton and Bradford Anderson, actors on the television show General Hospital and the musical act Port Chuck (www.PortChuck.com), found themselves so attracted to the concept of The Beer Market they signed on to invest in the Chicago openings. Burton says “the fact that you can go to a cool neighborhood place like The Beer Market and try different specialty beers with friends and listen to great live music…it was a ‘no-brainer’ for me to become a partner.” Anderson echoes this, saying “The Beer Market is a blend of my favorite things: live music, a variety of menu options, and, well, beer…I’m proud to be a part of The Beer Market.” Burton is going to make an appearance at the Pittsburgh location on Saturday December 7^th at 11:00am as part of the Nashville Nights event, as part of an acoustic set featuring fellow ex-General Hospital star Scott Reeves and singer-songwriter Emily Reeves.

Guests may think that a bar offering over 550 beers could be intimidating, but The Beer Market is doing their best to educate their customers to find the best beer for them. The Beer Market’s servers are all very knowledgeable on their selections, and their menu’s provide detailed descriptions about all their beers. In addition to this, The Beer Market offers “Beer Flights” which provide guests a sampling of beers, typically based on region or seasonal variety. You can even do an online database search through their “Beer University” of their menu to come up with your own sampling next visit. And they offer a beer club loyalty program to track which beers you’ve tried and reward you for the points you accumulate by trying different varieties, including prizes from $20 gift card to a catered party for you and your friends at The Beer Market with a $250 complimentary tab. Conti says they also offer a 25% discount on Sundays for Pittsburgh residents, Cornhole and Trivia on Tuesday nights, and a 25%discount for Beer Club members on Wednesday. Conti also said The Beer Market group has plans to open a new location in Rochester, NY, next spring, and are beginning to consider opening a second location in Pittsburgh, this time further out of the city. The Beer Market is also going to offer franchising opportunities next year for eager investors, which you can read about on their website.

So if you need to stop in for a few quick beers with friends before a Steeler’s or Pirates’ game; if you need a relaxing place to listen to live music with a wide variety of food options; or if you need a place to go where you could (almost) never run out of new beers to try, remember The Beer Market is the place for you.

The Beer Market is located in the Boggs Building at 110 Federal Street, Pittsburgh, PA, 15222, and open Monday-Thursday from 3:00pm to Midnight, Friday from 3:00pm to 1:00am, Saturday from noon to 2:00am, Sunday from noon to midnight with extended hours on game days. Phone number: (412)-322-2337

www.The-Beer-Market.com

Lavery Brewing Company                                                   By:   Rick Perrotta

In 2009 Jason and Nicole Lavery, founders of Lavery Brewing Company in Erie, Pennsylvania, were about to move to Ireland. Mrs. Lavery had applied for a job as an occupational therapist there and the couple, along with their three children, being of the adventurous sort, were ready to pack up move across the Atlantic. However, the process was taking longer than expected and finally Mrs. Lavery was told she would not be offered the position.

It turned out to be a serendipitous turn of events. “The same day she didn’t get the job was the day I won an award for my smoked porter,” recalls Mr. Lavery. “We figured if we could move our whole family to Ireland, we could start our own brewery.” Thus, Lavery Brewing Company was formed. In 2010, the Laverys received their brewing license and began brewing “innovative beer in small batches.”

It seems the family made the right choice. Lavery Brewing Company’s business has doubled, or come close, every year since its inauguration and they enjoy a reputation for creativity and attention to detail uncommon for a brewery so relatively young. Says Mr. Lavery,  “I didn’t want to be the kind of brewery that made only brown and pale ales..” We make those too, but they’re not our focus.” Looking at their current roster of beers, it is easy to see what he means. Their Belfast Black Ale is the aforementioned smoked porter that got them started, and it is made from four kinds of malts and their own version of a “noble” hop, Northern Brewer. In the summer they make an Imperial French Ale dedicated to Napolean, made from “wheat, rye, pale, and specialty malts,” which is “hopped and dry hopped to double IPA levels.” Their flagship beer is the Imperial Red Ale, a red, hoppy masterpiece with a robust ABV of 8.2%. And earlier in 2013, their Liopard Oir farmhouse ale, described on their website as a beer “for the ladies, the crazies and the connoisseurs,” received in a huge compliment in the form of a gold medal at the Great American Beer Festival in Colorado.

“We felt like we had arrived,” Mr. Lavery says of the gold medal. “It’s pretty cool being told you have the best saison in the country, and there were only three gold medals won by all of Pennsylvania.”

Success has not gone to the Laverys’ heads. Mr. Lavery has a personable, friendly way of speaking, laughs in starts during our conversation, and is as happy to discuss putting his children to bed as he is the brewing process. His affinity for brewing and his excitement concerning the creative aspect of his endeavors comes through in his enthusiastic tone. He also likes to interact with his customers, and tells me about a contest Lavery Brewing is holding, which they have dubbed the Wort Transformation Challenge. People who wanted to participate were able to purchase a five gallon wort, which is the liquid extracted from the mashing process that also contains the sugar to be fermented into alcohol, and will transform it into their own home brew. Awards will be given in February for the categories of Continental, Belgian, American, and Experimental. Then they’re going to start all over again with another contest! The Wort Transformation Challenge is just one example of the great things going on in the world of American craft brewing right now as home brewers, young and old alike, have found an audience for their fresh ideas and intrepid spirit. We are all reaping the rewards.

The Laverys also opened their own pub in September of 2013, so if you’re in the Erie area make sure to stop by and see what all the excitement is about.

THE DEVIL BIRD

“Leave it to us to name a Christmas beer after the Devil,” says Mr. Lavery with a laugh.

The Devil Bird Holiday Ale is Lavery Brewing Company’s Seasonal winter beer. It is a handcrafted Imperial Porter, weighing in at a hefty 8.5% ABV, it is aged in Makers Mark barrels. Hopped with northern brewer hops and fermented with their house ale yeast. It’s thick, boozy, pitch-black testament to oak aging.  The wood compliments the beer and the bourbon adds extra layers of complexity. It is made from five kinds of malts and Columbus and Northern Brewer hops. This ale pours deep brown, almost black, with hints of red. The body is creamy and smooth and the subtle flavors compliment one another superbly. Expect plenty of dark fruit, coffee, bitter chocolate, vanilla and bourbon flavors with the aroma of chocolate and spices, almost reminiscent of eggnog and the taste is just as delicious!

The Devil Bird is named after the Irish tradition of carrying a dead wren through the streets on the day after Christmas (they celebrate a bit differently on that side of the pond) and comes with a great story. During Viking raids on Ireland in the 700s, Irish soldiers attempted to sneak up on their enemies early one wintery morning. Unfortunately, the soldiers were betrayed a wren who, munching on breadcrumbs while perched atop the head of a drum, woke the Vikings before the attack could take place. The Irish were slaughtered. The carrying of the dead wren through the streets is Ireland’s bitter form of retribution.

Mr. Lavery says the Devil Bird can be found at the Carson Street Deli and Giant Eagle six pack shops amongst other places, but Lavery Brewing makes a very limited production just one 310 gallon batch a year, bottled in 750ml bottles with a wax top. Their wax tops change with vintage their 2013 wax seal is red, so if you see this ale make sure to buy it up. It may be your only chance to bring the Devil home for Christmas.

Proudly distributed locally by Wilson McGinley Distributing.

Great Divide

By: Chris Wise

Brian Dunn grew up in a family with a true passion for food and drink, and has turned this passion into his life’s work. He may have taken a detour or two along the way, Dunn seems to have found his path in life when he founded Great Divide Brewing Company in 1994. Before that, Dunn spent five years travelling the world, going to developing countries and helping the inhabitants build farms. During those years, Dunn was able taste and experience beers around the world few have ever heard of, and knew he found his calling in life.

Upon returning stateside, Dunn began home brewing in his basement and working on completing graduate school. After graduating in 1993, Dunn began looking for business opportunities when Denver’s craft beer scene began taking shape. Dunn decided to found his own brewery in Denver’s Ballpark Neighborhood, and after receiving some financial help from friends and family, as well as a loan from the city of Denver, Great Divide Brewing Company was launched in 1994.

Dunn remained the only full-time employee for a while, having to brew, bottle and sell his beer, but the brewery grew quickly as demand grew for Dunn’s unique brew. Having to keep up with the increased demand, Dunn purchased an old dairy processing plant which would greatly increase Great Divide’s brewing capacity. This new brewery has allowed Great Divide to continue growing over the past decade; in 2012, Great Divide produced 32,000 barrels of brew, and in 2013 expects that number to hit 38,000. Within a few years, Great Divide expects they will reach their current facility’s limit of 60,000 barrels, and have begun discussing plans to expand their production.

Looking in the River North area of Denver, Great Divide is weighing the possibility of becoming the city’s largest brewery by dramatically increasing their production; if plans for a new brewery are realized, Great Divide will jump from a capacity of 60,000 barrels to 100,000 barrels immediately, as well as the capacity for up to 250,000 barrels eventually. Great Divide, which is currently home to around 45 full-time employees currently, could employee as many as 29 new employees right away. Plans for the project are still in the very early stages, but for a company with such deep roots in the Denver community, this would only strengthen those roots.

Till the plans for the new brewery are realized, Great Divide encourages patrons to stop by their current taproom to sample their latest brews or take a tour of the brewery, both offered seven days a week. Tours are free to the public, operating on a first-come first-served basis with no reservations (no open-toed shoes, no one under 12 years old and adult supervision for those under 21 as well). At the taproom patrons are encouraged to sample new brews direct from the source or grab a six-pack, growler or even keg of your favorite Great Divide brew. Great Divide encourages their customers to “Join us for a beer…in downtown Denver. We do it because we love it—come see how.” Not wanting their customers outside of the Denver area to feel left-out, Great Divide has tried to make their presence felt around the country by hosting numerous events around the country. (A calendar of events Great Divide hosts can be found under the events section of their webpage.)

Great Divide is so eager to spread the word about their beer not only because they are supremely confident and proud in their product, but also take pride in how they produce this outstanding product. According to Great Divide, they brew operate under one simple philosophy: “Let’s do our part for the environment and run our business responsibly.” Great Divide is so proud of their environmental practices, they list them online for everyone to see. Not only does Great Divide recycle 100% of the glass, cardboard and grain they use, they use less water than most other breweries in their process, and focus on producing draft beers because of the conservation of materials associated with draft kegs. It’s refreshing in a corporate world dominated by profit for a company to admit “Our bottom line isn’t our only guiding principle.”

Great Divide’s continued excellence in brewing has allowed the company to become of the most highly regarded in America. Their different beers have landed Great Divide an impressive 18 Great American Beer Festival medals and 5 World Beer Cup awards. As a company, Great Divide has been named both “Top Brewer in Colorado” and 12^th on their list of “Best Brewers in the World” by Ratebeer.com, and 7^th on BeerAdvocate’s list of “All-time Top Breweries on Planet Earth.” Great Divide has managed to become one of America’s top breweries because of the tasty brews they’re known for producing and the high standard they hold for themselves.

Known for producing big, bold brews that are long on flavor and complexity, Great Divide’s brews are what set the company apart from the tasteless, faceless varieties of beer that dominate the market. Great Divide has a wide variety of brews to accommodate the wide variety of tastes among beer drinkers. Their Hercules Double IPA comes in at a whopping 10% ABV and has been named #48 on BeerAdvocate’s “Top 100 Beers on Planet Earth,” while their new release Lasso IPA is a much more tame 5% ABV. Great Divide offers three different seasonal varieties, which are rotated four times a year, and are known for their seasonal line of Yeti Imperial Stouts. Offered as the year round variety, Great Divide’s Yeti Imperial Stout is the recipe that kicked off the incredibly popular Yeti line of brews.

For a company that has experienced great success in their relatively short run, Great Divide has not lost sight of their goal: producing great tasting, full-bodied beers while trying to repay and respect the community that has allowed them to flourish. Poised to expand their influence over the craft beer world even further over the next few years, Great Divide is a brewery to keep your eye on. Whether you prefer the big, bold tastes of their Yeti line or less intense but still-complex flavors of their other brews, Great Divide has something to offer all fans of great beer.

Yeti Imperial Stout

Coming in at 9.5% ABV, their flagship of the Yeti line is an onslaught of the senses. It starts with big, roasty malt flavor that gives way to rich caramel and toffee notes. This recipe gets its bold hop character from and enormous quantity of American hops. Coming in at a hefty 75 IBUs, this stout has won the silver medal at the Great American Beer Festival twice for best Imperial Stout, and rates a perfect 100 on RateBeer.com.

Espresso Oak Aged Yeti Imperial Stout (January-March)

A generous infusion of Denver’s own Pablo’s espresso adds yet another layer of complexity to this beer, combining with the vanilla oak character, intense roasty maltiness and bold hop profile to create a whole new breed of magical creature. It’s official: You can now have Yeti with breakfast. With a 9.5% ABV and another perfect 100 on RateBeer.com, this Yeti was named #43 on RateBeer.com’s list of “Top 50 Beers in the World” in 2013.

Chocolate Oak Aged Yeti Imperial Stout (April-June)

Another revered incarnation of Great Divide’s legendary Yeti line, they toned down the hops a bit to allow coco nibs to contribute some pleasing bitterness, while vanilla notes from the oak combine with the cocoa to create an aroma and flavor akin to a gourmet chocolate bar. A dash of cayenne keeps things lively, adding just bit of heat to the finish. This Yeti incarnation comes in at 9.5% ABV, and  was awarded the Gold Medal at the 2013 Great American Beer Festival in their Chocolate Beer competition and won their Yeti line its third perfect 100 rating on RateBeer.com in a row.

Oatmeal Yeti Imperial Stout (July-September)

This big, bold and dark variety of the Yeti line has all the familiar tastes of a delicious oatmeal cookie; The addition of rolled oats softens Yeti’s notoriously roasty backbone and the small amount of raisins added in the brew kettle create a unique dark fruit character. At 9.5% ABV, this Yeti is just as strong and just as admired as those that came before it, pulling in a 99 rating on RateBeer.com, one point shy of another perfect rating.

Oak Aged Yeti Imperial Stout (October-December)

The sophisticated sibling of the mainstay Yeti Imperial Stout, this Yeti may be from the same clan as the original, but has a personality all its own. Oak aging gives this 9.5% ABV brew a subtle vanilla character, rounding out the Yeti’s intense roastiness and huge hoppy nature. This tamer version of their wild Yeti line earned the #29 spot on BeerAdvocate’s “Top 100 Beers on Planet Earth” list and another perfect 100 rating on RateBeer.com.

Hibernation Ale (October-December)

Great Divide’s celebrated winter tradition since 1995, this robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. Coming in at 8.7% ABV, Hibernation Ale was awarded Gold Medal at the 1997 Great American Beer Festival in the Strong Ale/English-Style Old Ale category, Silver Medal in the same category at the 1998 World Beer Cup, and a 98 rating on RateBeer.com

Great Divide Beers are proudly distributed locally by Galli Beer Distributing Company.

Fat Head’s Brewery                                                                            by:  Chris Wise

When Glenn Benigni opened Fat Head’s Saloon in Pittsburgh’s South Side in 1992, he never could have expected what the future would hold.  Serving up great food and award-winning sandwiches in 2 locations, with plans to open in Portland, OR, in 2014.  While gaining national attention for their beer, Fat Head’s initially became famous for it’s food – from massive munchies to colossal sandwiches, including Headwiches billed as “roughly the size of your head.” These meals on a bun have fun names like The Chick ‘n Little, Beauty and the Beasty, and Bay of Pigs include an abundance of fresh ingredients served on fresh, locally sourced rolls. The South Side Slopes, a nod to Fat Head’s Pittsburgh hometown, features a mountainous helping of kielbasa, pierogies, cheese and grilled onions and was voted No.5 sandwich in the nation by Maxim Magazine.

Benigni, himself a craft beer enthusiast, teamed up with Master Brewer Matt Cole in 2009.  Together they headed down the highway, building their first Brewpub in Cleveland, OH.  Cole had a strong reputation within the industry, working with Baltimore Brewing, Great Lakes and Rocky River Brewing. Despite the pair’s encyclopedic knowledge of craft beer and extensive background within the brewing industry, few could have expected the immediate success that Fat Head’s first beers were met with.  In fact, a full-scale production brewery was opened in 2011 to keep up with the overwhelming demand.

Fat Head’s Head Hunter India Pale Ale is their flagship ale, repeatedly winning some of the most highly sought after accolades in the industry.  Head Hunter is an aggressively dry-hopped, West Coast-Style IPA with a huge hop display of pine, grapefruit, citrus and pineapple. Fat Head’s describes it as “a punch-you-in-the-mouth brew for those who truly love their hops!” Beer drinkers around the country agreed; three months after its release, Head Hunter won the gold medal at the West Coast IPA Festival and was voted into one of the “Top 25 of the World” by Draft Magazine.

And the awards never stopped coming. Head Hunter IPA has been repeatedly awarded at the highly acclaimed Great American Beer Festival (GABF), The World Beer Cup, The West Coast IPA Fest and was a 2x Grand Champion at the National IPA Challenge.  The 2013 GABF was Fat Head’s most prosperous yet, bringing home silver medals for Black Knight Schwarzbier and Wet-Hopped Trail Head Pale Ale; plus, in the 2nd largest category with 149 entries, Hop JuJu Imperial IPA won gold. And the list goes on with eight total GABF medals and two World Beer Cup awards in just four years of operation.

Fat Head’s latest venture, the opening of The Tap House within the Cleveland Production Brewery, opened this past October, for tastings and a behind-the-scenes peek of the crew in action.  Its easy to see that these guys love what they do and have fun doing it.  So much so that plans are in the works to open a brewpub in downtown Portland, OR, in mid-2014 to increase their presence on the West Coast. This is necessary considering the growth Fat Head’s has experienced since firing up their first brewery four years ago. In the first five and a half months of this year Fat Head’s has produced over 3,000 barrels, and expects that number to fall between 10,000 and 12,000 barrels by the end of the year.

You might think that with such immediate and overwhelming success, Fat Head’s would lose sight of what got them to this point: a great product, presented with a bit of style and flair but always living up to your high expectations. However, Fat Head’s has continued to work hard, maintain their high standard when coming up with new sandwich or beer recipes, and still have a sense of humor about themselves. One look at their menu proves this point. One can find a Hop Juju Imperial IPA across the page from a Pimp Sleigh Belgian-Style Christmas Ale, a Bean Me Up Imperial Coffee Stout below a Kohlminator German-Styled Smoked Bock, all of which go well with either an “Expert Pastrami” sandwich or the “Artery Clogger” (two fried eggs topped with ham, bacon, cheese, lettuce and tomato) The Fat Head logo is changed for each bottle to match the names: Head Hunter has a tribal warrior head, the Kohlminator is a half-human half-cyborg Fat Head, and the Pimp My Sleigh features an appropriately blinged-out Santa Fat Head. Fat Head’s offers a wide selection of beers, so here is just a few to get you started into their collection:

Head Hunter IPA

The flagship ale, Fat Head’s Head Hunter India Pale Ale is an intensely dry-hopped ale with a huge hop display of pine, grapefruit, citrus and pineapple. Head Hunter pulls together these flavors to create a unique IPA that has won numerous awards, including: Gold medals at the 2011 Denver International Beer Festival, the West Coast IPA Festival in 2009 and 2012, the National IPA Challenge in 2010 and 2012, and silver medals for American-style IPA at the 2010 Great American Beer Festival and the 2012 World Beer Cup. Offered year round and coming in at 7.5%ABV, Head Hunter is the recipe which established Fat Head’s as an up-and-coming brewery.

Sunshine Daydream Session IPA

Named after the Grateful Dead song “Sugar Magnolia,” Sunshine Daydream is a very drinkable Session IPA with big hop aromas, flavors of citrus, peach, and tropical fruit with a nice light malt backbone. According to Fat Head’s it is “ as refreshing as wading in a cold stream in the morning sunshine or a walk among the tall trees,” and we couldn’t agree more. At a mild 5% ABV compared to the Head Hunter, Sunshine Daydream is a more relaxed IPA offered year round.

Bumble Berry Honey Blueberry Ale

Fat Head’s isn’t messing around with this brew. They start with fresh harvested spring honey, which they “stole” from “some very angry bees” (they claim to have the welts to prove it) and infuse it with fresh blueberries. The result is a light, tasty, refreshing ale with a blueberry aroma, crackery malt flavors, a hint of sweetness and a refreshing blueberry finish. Boasting a 5.3%ABV, Bumble Berry was voted “Most Refreshing Beer in America” by Brewing News in 2010. Bumble Berry is the only non-IPA Fat Head’s offers year round, and another great way to “Get yo’ buzz on!”

Spooky Tooth Imperial Pumpkin Ale

The ingredient list for this brew reads like the ingredient list for the perfect Autumn treat:  Roasted pumpkin, brown sugar, cinnamon, nutmeg, ginger, and allspice. Spooky Tooth offers a rich amber color, an aroma of sweet pumpkin pie and a “chewy mouthfeel you can sink your teeth into.” With a whopping 9% ABV, this ale is like a highly-intoxicating pumpkin pie in liquid form…Fat Head’s simply stopped short of putting whipped cream on top!

Holly Jolly Christmas Ale

The explanation behind this Christmas Ale sounds like the start to a good holiday tale: “Once upon a frozen evening way up north, a sweet local honey named Holly inspired our Jolly Fat Man (as only Holly can) to create this festive spiced holiday ale. We think you will enjoy his holiday creation with it’s aromas and flavors of Christmas day. Sweet malt, ginger, honey and cinnamon spice.” Sounds like Christmas to me. At 7.5%ABV, the Holly Jolly is the perfect libation to get you through a hectic holiday season.

Pimp My Sleigh Belgian-Style Christmas Ale

For the times when the Holly Jolly isn’t providing the relief you seek, reach for a Pimp My Sleigh to ease your Christmas season stresses. Coming in at a surprising 10.5%ABV, the Pimp My Ride is a strong Belgian Style Christmas Ale. Pimp My Sleigh boasts intricate aromas, sweet dark malts, dark fruit raisins, figs and spicy phenols. A Christmas Ale offering a rich complexity to its drinker, Pimp My Sleigh is another great holiday beer option along with the Holly Jolly.

Monte Cello’s Wexford                                                                       By: Suz Pisano

Serving up so much more that pizza, Monte Cello’s in Wexford wowed us with fresh ingredients, delicious recipes and a hometown charm that’s undeniable, all within this family owned and operated business. I might be a bit partial to family businesses, but with many pizza chains serving up frozen, pre-fabricated products, it great to find a restaurant like Monte Cello’s; one that lives up to its family values and tradition of serving nothing but fresh, homemade dishes.   Monte Cello’s supplies fresh dough and ingredients daily to all their locations, which are known mainly for their great pizzas.  This month, I want to focus on the “much more than pizza” aspect of their Wexford location.

Now don’t get me wrong, I love just a great pizza, but Monte Cello’s offers much more, such as their signature appetizers like Pepperoni Rolls ($7.99) and Buffalo Chicken Rolls ($8.99); I could have eaten an entire order of these, they were simply delicious. They’re just little pillow puffs wrapped around cheese and your choice of pepperoni or spicy chicken, with marinara sauce or ranch dressing for dipping.  Spinach Rolls ($7.99) are also on the menu, but those will have to wait until my next visit. Wings ($9.99/12 per order) are available with your choice of rubs or sauces: Sauces–Hot, Mild, Honey BBQ, Bourbon, Garlic, General Tso’s; Dry Rubs–Cajun, Wing Dust, Smokey BBQ, or Ranch.    The Banana Peppers ($8.99) were also a favorite with the Nightwire crew- fresh banana peppers hollowed and stuffed with seasoned ground veal and sausage, covered with sauce and cheese, then baked to perfection.  My favorite appetizer of all time has to be their Fried Zucchini ($7.99) though. Monte Cello’s does not disappoint with its thinly sliced zucchini, gently breaded then deep fried, not greasy, just simply moist and delicious.

Grilled Gourmet Burgers include choices like the Texas Style Burger ($10.99) a real two hander! A 1/2 lb. burger with bubbly melted cheddar, topped with onion rings and served with a side of golden brown fries and barbecue sauce.  The California Burger ($10.99) is grilled and topped with fresh sliced avocado, lettuce, tomatoes, red onion and a homemade, roasted garlic mayonnaise.  Other options include the Buffalo, Blackened or Bacon & Cheddar Burgers.  Consider yourself warned–burgers are large and served with a healthy helping of fries, so you better have an appetite!

You’ll find classic Italian entrees at Monte Cello’s like Chicken or Eggplant Parmesan, Baked Ziti, Lasagna, Stuffed Shells or Pasta Primavera. The Chicken Parmesan ($13.99) was a hands down favorite of the Nightwire crew. The chicken was moist and tender, lightly breaded and topped with lots of bubbling cheese, served with a side of pasta, a definite winner! The Pasta Primavera ($11.99) includes your choice of pasta, topped with fresh vegetables, sautéed in an oil and garlic sauce, and served with mini garlic bread with cheese. Aw…simply scrumptious! The choices seem endless with dishes like Meatball Casserole ($12.99), four large meatballs over a bed of pasta, covered with sauce and cheese and baked; or Crab Ravioli ($14.99), ravioli stuffed with Blue Crab, tossed in a light lobster sauce and topped with sun dried tomatoes.

Veal dishes include Veal Parmesan ($15.99) and their Meat and Cheese Lasagna ($12.99). Two-thirds of a pound of pasta, meat and cheese, there’s a reason this is an all-time favorite. If you’re a fan of vegetarian options, you want to try a Monte Cello’s dinner favorite- the Zucchini Parmesan ($10.99). Fresh sliced and breaded zucchini, deep-fried, covered with sauce, cheese, baked and served with a side of pasta. Salmon, Chicken Madeira and a New York Strip Steak round out the plentiful dinner offerings. There is literally something for everyone with an appetite in this section of their extensive menu.

For lighter fare, Monte Cello’s offers a variety of salads.  Our favorite was the Caramelized Walnut and Apple Salad ($10.99) with caramelized walnuts over a bed of spring mix topped with a grilled chicken breast and accented with Granny Smith apples. This salad was served with a side of champagne vinaigrette dressing which compliments it perfectly.  The Steak Salad ($10.99) was expertly prepared; the steak was done perfectly, so tender and juicy it melted in your mouth. Served on top of a fresh bed of greens, red peppers, fresh mushrooms, French fries, and topped off with shredded cheddar cheese, it is a more filling option than the Walnut and Apple Salad.   I have to mention the Homemade Italian Wedding Soup ($3.25 cup & $3.99 bowl). It’s homemade and delicious, a true Italian classic, and available daily, in addition to the homemade soup of the day.  They also offer a plethora of sandwiches, wraps, and hot hoagies.

Make sure you save room for dessert, Monte Cello’s bakery fresh treats await!  Fresh Carrot Cake and Chocolate Cake are their staples, and seasonal favorites are available. What a perfect ending to a perfect meal!  There truly is something for everyone; with an extensive menu, full of large portions and reasonable prices, Monte Cello’s is definitely one of our favorites.  Their commitment to quality and great service will keep you coming back!

Monte Cello’s in Wexford has been totally remodeled; the transformation is inviting and relaxing, making Monte Cello’s a truly a great place to dine. Or stop in and watch the game at the bar with large screen TV’s, happy hour specials and an abundance of beer and cocktail choices. Check out their website where you can sign up for their email club, peruse the menu, get directions, learn about other locations, or even better use their Mobile VIP app; you can join the Mobile VIP club by texting MONTES to 41242.

Open 7 days a week – Monday thru Thursday 11:00 AM to 10:00 PM, Friday and Saturday 11:00 AM to 11:00 PM, Sunday 12:00 PM to 10:00 PM. Located at 10441 Perry Highway in Wexford.

If you haven’t tried been to Monte Cello’s lately, you definitely need to check them out in Wexford or their North Hills location – 2198 Babcock Blvd. Pittsburgh, PA 15209. Phone: 412-821-0600.

5 Must Try Christmas Beers…. Available at Major Beer Distributors and Bottle Shops

By: Chris Wise

 Sly Fox Christmas Ale – 5.5% ABV

            This malty, full-bodied red ale is packed full of traditional mulling spices designed to warm you up on a cold evening. Sly Fox is able to balance the flavors of ginger, clove, allspice, cinnamon and nutmeg to create a truly unique seasonal beer. Beers trying to bring together this many spices can be overpowering sometimes, but the Sly Fox Christmas Ale is surprisingly drinkable and delicious. Sly Fox is also particularly proud that all ingredients are added fresh instead of using extracts. The cinnamon dominates the flavor and aroma of the beer, with hints of vanilla and brown sugar backing it. Nutmeg is the other dominating flavor pulling this beer together.

Compared with other winter and Christmas ales, Sly Fox is able to create a flavorful beer without overwhelming the drinker. At just 5.5% ABV, the Christmas Ale is a tamer option than some higher alcohol content winter beers. The ale has a deep, hazy amber color, which looks great when poured in a glass, and has a creamy texture and a dry finish. Sly Fox’s Christmas Ale is a great way to get introduced to winter ales, using spices in balance and creating a robust yet drinkable ale.  The 2013 Christmas Ale will be available in draft houses, 12 oz. cans and 25.4 oz. corked bottles. This year’s cans are designed to look like an ugly sweater and have gift tags on the label so they can be personalized. Ugly sweaters, gift giving, cinnamon and nutmeg, all in one can, sounds like Christmas to me.

Saranac Caramel Porter – 5.4%ABV

Saranac’s Caramel Porter is a robust, flavorful porter reminiscent of a by-gone era. Combining dark caramel malts with Fuggles and East Kent Golding’s hops creates a smooth, yet slightly bitter, roasted flavor. A longtime favorite among craft beer drinkers and Saranac’s #1 requested beer; this is a very dark beer that boasts a lighter flavor. Unfortunately, this seasonal offering can be difficult to get your hands on, especially considering Saranac does not adhere to a strict brewing schedule. (Their website even admits “(perennial beers tend to reappear depending on the season…and frankly when we feel like it.”) The point being if you either see this porter, a six-pack or in a variety pack, on the shelves at the beer distributor, make sure to get your hands on some while you can.

At first sip you taste the rich malty, roast flavor which is smoothed over by toffee and caramel flavors which linger in your mouth afterward. Perfect for casual drinking coming in at 5.4% ABV, the porter has a medium-sweet finish with almost no hints of hop. The mixture of coffee and molasses flavors gives the beer a great combination of flavors, reminding you of pancakes and syrup. This porter is a great dark beer to try for the inexperienced porter drinker, with an amazing combination of flavors and malty finish. And remember to keep an eye out for this one while you can still get it.

Arcadia Ale’s Cocoa Loco – 7% ABV

We are lucky Arcadia Ale’s Tim Surprise didn’t stop at try #9 in coming up with Cocoa Loco. The idea for the brew came from Tim’s love of Young’s Double Chocolate Stout and Arcadia Ale’s track-record at successfully reproducing British-inspired ales for 10 years at the time. Tim thought, “How hard could it be?” and set out to create a triple chocolate stout of his own. Turns out it was much tougher than Tim could have imagined. Instead of tweaking the recipe once or twice, get it right, it took Arcadia Ales ten recipes before they were satisfied with the results. And to be honest, we’re happy they didn’t stop till effort #10, because they definitely got it right in the end.

The patience it took to find the right balance when mixing three different chocolate malts together with a number of other premium two-row malted barley’s finally resulted in a success. By keeping the cocoa nibs in the boil during the process and adding a small amount of lactose, milk sugar, for mouth feel, Arcadia was rewarded greatly for their efforts: Cocoa Loco is a well-balanced, complex, rich, creamy chocolate stout that evokes a chocolate shake from your childhood. Balancing the sweet, roasty and creamy tastes was certainly a struggle, but in the end the result was well worth the agony along the way.

Great Divide Hibernation Ale – 8.7%

            A celebrated winter tradition since 1995, Great Divide’s Hibernation Ale is a robust, dry-hopped ale. Great Divide, known for their IPA’s and Yeti series of Stouts, ages this English-style Old Ale for three months before it is ready for sale. The lengthy aging process gives Hibernation its revered malty-richness, complex hop profile and hearty warming character. This means Hibernation Ale is ready to enjoy as soon as you purchase it or can be stored in your cellar and enjoyed anytime.

Hibernation Ale begins with a wonderfully clean aroma, almost like a lager, which masks the beer’s very complex flavor profile. Upon tasting, you can notice flavors of chocolate, smoke, coffee, candy and brown sugar sweetness at first, followed by toffee and a mild, herbal hop spice. Hibernation finishes slightly sweet with a lingering aftertaste of smoke. This amazing flavor profile has won Hibernation the Gold Medal at the Great American Beer Festival in the Strong Ale/English-Style Old Ale category, as well as a number of silver medals. With its medium-full body, moderate carbonation, and reassuring alcohol warmth, this beer is perfect for chilly nights.

Thirsty Dog’s 12 Dogs of Christmas – 8.3% ABV

            There is currently debate swarming in Ohio over which brewery can lay claim to the best Christmas Ale in the region. Some would hand the award to Great Lakes Christmas Ale, but there is a lesser known rival out in Ohio which has many questioning the supremacy of Great Lakes. Thirsty Dog, located in Akron, Ohio, thinks their Christmas Ale is king of the holiday season, and has the profile to back up this claim. Unfortunately, Thirsty Dog is not widely available as other beers, such as say Great Lakes, so try some out when you get a chance to decide which you like better for yourself.

The 12 Dogs has a deep, dark copper color with an off-white head, and a very robust aroma of cinnamon, ginger, allspice, and nutmeg (it reminds one of opening up a Christmas cookie tin). The ginger and cinnamon are the dominating flavors, with a backing of nuttiness, which balances the flavors well. Thirsty Dog claims, “We feel it is the perfect libation, filled with flavors of the season,” which I agree with. If the 12 Dogs of Christmas can’t get you into the holiday spirit, then you truly are a Scrooge.

All of the above Christmas Beers are proudly distributed by Galli Beer Distributing Company.

Cain’s Saloon                                                                                      By:  Jake Mulliken

Walking into Cain’s Saloon, the delicious aroma of beer battered onion rings, burgers and craft beer immediately announces itself. The interior has no frills, no beat you over the head gimmicks like certain chain restaurants; it is a comfortable and easy environment. As you enter, you notice the 33 beer tap system behind the bar, the limitless selection of liquor (bacon vodka!), and the flat screens that line the walls showing every category of sport imaginable. The bar is a classic wooden beast that stretches like an oak serpent from front to back. The tables and stools are high up, in the fashion of old school sports bar. Weaving your way through the bar area and into the back, you will find a dining area that is simply laid out, much like the front. Televisions connect ceiling and wall, and various jerseys signed by athletes from Dan Marino to Sydney Crosby hang above the booths that outline the periphery.

As mentioned earlier, Cain’s has a considerable beer selection. Naturally, they carry hometown favorites like Yuengling, Fat Heads and East End, but their selection also boasts some fine brews from around the country. Heavy Seas Loose Cannon IPA is a favorite among customers.

Cain’s is not only a sports bar. It is much more than your typical watering hole with the NFL Sunday Ticket. Cain’s is a bastion of the Dormont community; a place that, aside from catering to the local scene, hosts anniversaries, birthdays and receptions as well as fundraisers to aid people in the community. If you live in Dormont, odds are some of your most cherished memories take place at Cain’s. It is more than just a bar, it is Dormont’s living room, where family can gather to enjoy a game, some good, old fashioned quality time, or a good meal. Below are highlights from Cain’s staggeringly delicious offerings we sampled.

Appetizers:

Cain’s World Famous Cheese Sticks: $6.99: Stuffed with a secret mix of cheeses and battered in Panko bread crumbs with a hit of spices, and served with a side of house marinara. These fellas are gargantuan and a solid, gourmet interpretation of an old favorite. Try them with the Loose Cannon IPA, awesome!

Cain’s House Chili: Crock: $2.99/Bowl: 3.99: Cain’s own award winning recipe is sure to take you back to your childhood. Old school home style chili. Hearty, meaty and near perfect, especially with a Guinness.

Entrees:

Open Faced Steak Sandwich: 8 oz. NY Strip $9.99/6 oz. Filet Mignon $14.99: Your choice of Filet or Strip always served medium rare, unless otherwise specified, atop grilled Italian garlic bread topped with grilled portabella and crumbled blue cheese. Served with your choice of side. A word of advice: go with the baked potato. You get your choice of classic, stuffed or twice baked. Couple all of that with a cold pint of Fat Heads Pumpkin Ale and you are gold.

Pastrami Smoked Salmon Club: $12.99: Sushi grade Pastrami styled smoked salmon (smoked in house), thick sliced bacon, lettuce and tomato topped with house made dill mayo on thick sliced marble rye. Add a side of sweet potato waffle fries and polish it off with a Hoegaarden.

Lobster Stuffed Ravioli: $14.99: This stuff is good, really good. No, awesome. Huge ravioli stuffed to the brim with thick lumps of lobster. Drenched in house made sauce that includes fresh tomatoes, spinach and huge chunks of langostino lobster. Served with garlic Italian bread. Have a glass of white wine with this bad boy.

Homemade Brownie:  Cain’s brownie’s are made fresh daily and let me tell you…they are to die for…death by chocolate would be a good way to describe it!  Served with ice cream and whipped cream.. Wow!! Simply scrumptious and definitely a must try!

All of these delectable dishes are prepared by Cain’s own chef, Andrew Bash.

Don’t go to Cain’s expecting typical bar food like greasy gut pounding potato skins and floppy cheese sticks. You can, of course, get your standard pub fare, but not in the standard frozen bag Tyson’s chicken kind of way. These guys are doing it right. Locals who never venture outside of your borough, you are missing out! There is a food revolution happening under your noses and Cain’s is at the forefront.

Cain’s provides a modern and delicious twist on old time American comfort food. Whether it is slow cooked Sunday BBQ, make it yourself Bloody Mary’s, the Cod Father or the gargantuan Pittsburgh Pierogie, anyone can find something they like. From in house soups, smoked and roasted meats to sauces, Cain’s has an appreciation for fresh ingredients and solid, friendly atmosphere and service. Cain’s offers daily specials and  Prix Fixe Dinner Specials (which includes soup, salad, entrée, 2 sides and homemade desserts) Monday through Friday 3pm-1am. They are also open for breakfast daily Monday through Friday –  7am-11am, Sat & Sun, 8am – noon. Go on the weekends and experience “Free Valet Parking;” go anytime, and remember to try something outside of your wheel house. Who knows, you might just learn something new about yourself.

Cain’s Saloon is located in Dormont at 3239 West Liberty Avenue – Pittsburgh, PA 15216 – phone: 412.561.7444 or visit them on the web to view all of their menus at www.cainssaloon.com

Straub                                                                                                    By:  Chris Wise

Founded by Peter Straub in 1872, Straub Brewery has been producing delicious lagers with virtually the same process since its foundation over 140 years ago. Peter Straub began as a cask craftsman in Germany before moving to Allegheny City, Pennsylvania, in 1869 at the young age of 19, immediately going to work at the local brewery, Eberhardt and Ober Brewing Company. In 1872, Peter Straub settled in St. Mary’s, Pennsylvania, which would become the home of his brewery for years to come.

The standard Straub Brewery date of 1872 reflects when Staub moved to St. Mary’s and soon after began courting the daughter of local brewery owner, Francis Sorg. Straub married Sorg’s oldest daughter Sabina on November 23, 1875, and they would go on to have 10 children together. Family remains important to the Straubs, as many are still either directly or indirectly involved in the brewery after all these years and the company remains under family ownership to this day.

Early on, Peter introduced his sons to the world of brewing. Straub used wooden kegs for his beer. He always placed a red band around his barrels to ensure that people would know they were drinking his beer and so that he would get them back. As a lasting trademark tribute to Peter, the brewery continues to place a bright red band around each of its barrels. Red has become a trademark color for the brewery.

Following Peter’s death on December 17, 1913, his sons assumed control of the brewery, renaming it the Peter Straub Sons Brewery. During this time, the brewery produced Straub beer as well as other beer, such as the pilsner-style Straub Fine Beer and Straub Bock Beer. In 1920, the Straub Brothers Brewery purchased one-half of the St. Marys Beverage Company, also called the St. Marys Brewery, where St. Marys Beer was produced. During Prohibition, which lasted from January 29, 1920, until December 5, 1933, the brewery produced nonalcoholic near beer. On July 19, 1940 they purchased the remaining common stock and outstanding bonds of the St. Marys Beverage Company.

Since that time, Straub has continued brewing their original line of great beers, while expanding their portfolio and pushing the envelope with their new recipes.

Beers

IPL

While many beer drinkers will be familiar with an IPA(India Pale Ale), few will have seen an IPL(India Pale Lager), which doesn’t have quite the bitter kick that many IPA’s boast. Brewed with Canadian two-row, Munich and Caramel malts, Bravo, Cascade and Columbus hops are all dry hopped for 5 days before North American Lager yeast is added. The result is a deep-golden Lager with a lingering, white foam head. Aromas of citrus, orange peel, grapefruit and floral notes hit the nose first, while it starts with a smooth-yet-bitter taste and a lingering, refreshing grapefruit finish. Coming in at 5.6% ABV and 64 IBUs, this is an interesting take on pale beers, and definitely an exciting new recipe from Straub which combines traditional IPA malts with Straub’s lager brewing legacy.

Maibock

This pale bock was brewed with imported German Pilsner and Vienna malts along with domestic Munich and Caramel malts. By balancing the malty sweetness with Liberty and Mt. Hood hops grown in the Pacific Norhtwest and bred from German Hallertau stock, this traditional German Maibock is a delicious showing of the style. Being hit first by floral notes and grainy sweet-malt aromatics, this Maibock offers a medium body with a creamy, smooth start with a spicy finish. A great way to celebrate spring, this Maibock comes in at 6.9% ABV and 35 IBUs.

Straub Lager

The recipe that started it all, this traditional pale lager is brewed in the American-style using domestic malted barley and corn to produce a refreshing and extremely session able beer. Available in both green and brown bottles depending on your location, this American classic is the Straub mainstay that helped them build a brewing legacy and survive over 140 years. Available in Light at 3.2% ABV, the traditional recipe comes in at 4.1% ABV.

Straub Amber

Amber Lager is the most recent addition to Straub’s line of year round offerings, along with Straub Lager and Straub Lager Light, and is another well-balanced offering. Slighty sweet flavors are balanced nicely with Pacific Northwest hops, and give this lager a beautiful copper color. With a nice malty character and gentle hints of caramel, this lager is 4.1% ABV.

Groundhog Altbier

While Straub offered a Groundhog Special Brew for a number of years, for a number of years it was simply the tradtitional Straub Light with a nifty new label. However, last year Straub introduced the world to their first Altbier at Groundhogapalooza, a traditional German-style beer brewed with German Pilsner, Vienna, Munich, and Black Hops, Sraub’s first recipe without their traditional flaked corn found in their other recipes. The perfect warmer against the winter cold, this altbier is copper in color with a pronounced malt flavor. Groundhog is brewed with imported German hops for a firm, bitter edge, and fermented with authentic German Ale yeast. Boasting 40 IBU’s and 5.4% ABV, this is the drink to reach for when it looks like six more weeks of winter outside.

1872 Lager

The first recipe brewed by Straub after the original Lager and Amber beers, this recipe is a throwback to the heritage that helped build Straub’s legacy. Straub brewed this pre-prohibition era recipe for the first time in decades 2 years ago for their fall Legacy Sampler Pack, and received such warm support for it they are bringing it back for the summer Sunshine Sampler Pack this summer.

Pilsner

This all malt Pilsner is being rolled out in the 2014 summer Sunshine Sampler Pack, and boast a nice, clean finish that fans of Pilsner’s will love. Straub Pilsner will also be available in select locations on draught.

Straubweizen

This traditional German-style Wheat Beer will be a refreshing summer option for fans of Straub or Weizen-beers. A true Hefeweizen, this new recipe will be available in the 2014 Sunshine Sample coming in May of 2014.

Straubtoberfest

The brewers at Straub are looking forward to fulfilling the countless requests for a German-style Oktoberfest Beer. Coming out in September of 2014, check Staubbeer.com for specific details in August.

Straub offers two sampler packs yearly: Sunshine Sampler in May and June offering their: IPL, 1872 Lager, Pilsner, and Straubweizen; Legacy Sampler in November and December offering their: IPL, 1872 Lager, Straubator Doppelbock, and Munich Lager.

Mission Brewing Company                                                                                       By: Chris Wise

             How do you go from selling commercial property for Wells Fargo to owning and operating one of the breweries registered in California? Ask Dan Selis, who resurrected Mission Brewing after nearly 90 years of inactivity. Selis started brewing Mission beer in 2007 when he began operating a small brewery attached to a restaurant in La Jolla, California. Mission Brewery was a historic part of San Diego, starting in 1913 and being closed down by prohibition, and Dan, as a homegrown San Diegan, wanted to pay homage to that history. Dan started his beer making journey making home brews in his early twenties, and it has taken him to their current  location in the Gas Lamp Quarter of San Diego.

After spending two years successfully nurturing his business, Dan Selis realized he had outgrown his first brewery. Mission moved to a new, larger complex in Chula Vista; in another two years, Mission was on the move again. This time, Mission made the jump into the historic 14,000 square foot Wonder Bread building (built in 1834) in the Gas Lamp Quarter of San Diego. The larger facility allows the brewery to produce 10,000-plus barrels a year, which, as Dan Selis explains, accommodates the incredible growth in the craft beer market. “We entered the beer industry at a great time,” Dan explains. “The industry is increasing double-digits every year. In terms of dollars, it’s the hottest section in alcohol.”

Not only does the larger facility allow for more production, it also allows for the public to meet with the brewers face-to-face and provide feedback in the tasting room, which can accommodate up to 400 visitors at one time. Dan explains “Now, we not only get to sell it [our beer], we can also use the tasting facility to as a lab to create new beers.” Visitors will be able to sign up for tours of the facility, sample seven of the brews, or sign up for a viewing of their favorite variety getting bottled. Martin Saylor, national sales manager, explained they have tried to make the brewery as open to the public as possible, even allowing visitors to bring their dogs in with them.

How has Mission been able to expand so quickly while also maintaining a loyal following among beer aficionados? One reason is their head brewer, John Egan, has experience working with a nationally competitive beer, Stone Brewing. Coming to Mission in hopes of imparting some of his knowledge, Egan has been able to maintain the quality of their main brews in the face of increased production, while expanding their seasonal output. Mission has five mainstay brews: three German styles and two IPAs. The three German style brews are the Mission Amber, the Mission Blonde, and the Mission Hefeweizen, and the IPAs are the Mission IPA and the Shipwrecked Double IPA. In addition to these five beers, Selis explains, “John will be making a new beer every other month, and we’ll test it here in the tasting room, in other bars, and in places outside of San Diego. With that feedback, we can see what’s got the potential for production on a larger scale.” Egan even recently came out with an Extra Pale Ale, El Conquistador EPA, in honor of his newly born son, Jasper.

While it may sound like Mission has been impossibly busy over the last couple of years, they also stay busy participating in local events and charities. In June of 2013, Mission hosted Pints for Pups at their brewery to help benefit San Diego’s Guide Dogs for the Blind non-profit organization. On August 22, they are having a beer pairing at Morton’s Steakhouse to exhibit how well Mission beers go with quality steaks. This September, they will be participating in Drink Eat Play’s Septemberfest, America’s answer to Oktoberfest. The festival will feature over 150 types of beer, countless food options, and “and all in all, a celebration of everything that’s great about American culture.”

While Mission may have a rich history, its owner Dan Selis is resting on his laurels. Mission is constantly looking forward to come up with new recipes or get their delicious brews into the hands of those who have never tasted them. Whether you happen to be at the San Diego Padre’s Petco Stadium or at your local pub, check out one of Mission’s five classic brews or one of their exciting seasonal brews.

Mission IPA

Mission’s take on an IPA celebrates the history of IPAs while also interpreting it in a distinctively modern American style. This IPA won the bronze medal at the Great American Beer Festival in 2007, and has been a mainstay at Mission ever since. Mission describes the IPA: “Cascade and Centennial hops are employed generously and the result is an earthy ale that is most drinkable.” If you’re looking for a delicious IPA to enjoy any time, grab a case of Mission IPA.

6.8% ABV, 66 IBU

Shipwrecked Double IPA

Winner of the 2012 silver medal at the Los Angeles International Commercial Beer Competition, this double IPA is so eminently drinkable one hardly realizes it’s a DIPA. With the mix of fruits and depth of the malt-backed finish, the Shipwrecked DIPA is instantly distinct. By using three types of hops, Cascade, CTZ, and Centennial hops, this DIPA provides the drinker with an intense hop profile. After a particularly hard day at the office, grab this double IPA to wash away the worries of your day.

9.25% ABV, 75 IBU

Mission Amber

This Dusseldorf-Style Altbier was winner of the gold medal at both the 2008 San Diego Professional Beer Competition and 2013 California State Fair Commercial Craft Brewing Competition, with good reason. With a lager-like spirit and toasty character, this Amber brew balances the bitterness perfectly. Mission has achieved a beer with a lingering sweet caramel taste buttressed by the generous use of Munich, Vienna and Pilsner malts. Anybody looking for a very session-able beer need look no further.

5% ABV, 43 IBU

Carrack

This Imperial Red Ale is a balance of malts and citrus which results in a brew that head salesman Martin Saylor notes “drinks like satin.” Mission came up with this beer by dry hopping a healthy dose of kettle hops with Summit and Cascade hops. The crystal and rye malts, along with a dash of brown sugar, produce a complex, malty taste. A different brew than many others Mission has to offer, the Carrack is an intense drink which rewards the drinker with a complex taste.

10.2% ABV, 71 IBU

El Conquistador Extra Pale Ale

A Session-Style American Pale Ale, El Conquistador boasts a hoppy taste while not overloading the drinker with its alcohol content. This XPA offers drinkers a bready, malty body highlighted by the soft lemon and melon esters flavors. By dry hopping Centennial and experimental hops from the Yakima Valley, Mission has created an XPA with a pale golden color and loads of hoppy flavor. Brewed in celebration of the head brewer’s son’s birth, drink one down to celebrate all that is good about life.

4.8% ABV, 44 IBU

Mission Beers are proudly distributed locally by Galli Distributing.

Lagunitas                                                                                                                    By: Chris Wise

Currently standing at number six on the list of America’s top independent breweries, Lagunitas is looking to make the jump to the big leagues. Opened in 1993 in Lagunitas, California by Tony Magee, Lagunitas has become one of America’s favorite craft beers. With their inventive interpretations of classic brews and unique packaging scheme, Lagunitas has built its reputation around its landmark IPA and are looking to gain some new customers. Owner Tony Magee recently completed plans which will expand his brewery’s capacity by 250,000 barrels a year.

Magee managed this by purchasing the old Cinespace film studio in the Douglas Park neighborhood in Chicago, Illinois. Opening a new brewery is nothing new for owner Tony Magee, as Lagunitas has moved locations twice before. However, Lagunitas will keep its current brewery in Petaluma, California, while opening the second location in Chicago in December, 2013. This second location will not only allow Tony to expand the brewing capacity of Lagunitas, but also cut down shipping costs to the Midwest and allow Lagunitas to reach a new market.

Owner Tony Magee explains “Shipping across deserts and mountain ranges cuts down on our profits, so adding a second location, centrally located in Chicago will help us cut down on costs.” The Chicago site will take over production and distribution to destinations from Denver to Maine and South Beach. Production in the tiny town of Petaluma had reached its limit, and Magee began to look to expand. As a native of Chicago, the move made sense not only on the spread sheet, but also in the heart of homegrown son of Chicago.

The brewery in Chicago will expand brewing capacity, cut down on shipping costs and allow the company to showcase their brews in the taproom. Lagunitas’s current taproom in their Petaluma brewery boasts a tasting of that day’s brews and some delectable munchies to fill you up while you’re exploring their expansive brew menu. Not only are good food and good beer on the menu, Lagunitas has live music in their taproom Wednesday through Sunday. What more could you ask for on a warm summer afternoon in sunny California than live music, good food, good friends, and good beer?

While it may sound like Tony Magee has been solely focused on expanding his business, he and Lagunitas have never lost sight of what makes his brewery special: the love of making good beer and enjoying that beer with good people. Lagunitas has remained active in their local community to let its customers know they appreciate all the support they have received. They do this by actively supporting charities that reach out to them on their website. All a charity has to do is submit a listing of their charity on the Lagunitas website, and Lagunitas will support them by donating a number of their brews for fundraisers. Lagunitas has supported both local and national organizations in their effort to help admirable charities.

Lagunitas makes great beers and gets involved in great charities, but they don’t let it get to their heads, and they keep pushing the boundaries of brewing. Taking one look at their labels reveals they still have a sense of humor about themselves. Their Dogtown IPA boasts how far they have come from their original IPA recipe in 1993. “This is not the original Pale Ale brewed in far away 1993…It is way better. Back then the beer tasted like broccoli and kerosene and the carbonation ate right through and drained your stomach into your gut.” At least they are honest about their journey. They renamed their Kronik brew Censored after the federal label-approving agency censored the name. They named one of their brews Lagunitas Sucks, to show they are not above poking fun at themselves. This irreverent attitude has allowed Lagunitas to continually push the boundaries of craft beer making, and in the process, become one of the most popular companies in the rapidly expanding craft beer markets.

Lagunitas IPA

The first seasonal Lagunitas ever put out, Lagunitas IPA has been cranking out since it was first introduced in 1995. Big on its hoppy-sweet finish, this pale ale balances the levels of malts and hops in order to create a highly-drinkable brew. Described by Lagunitas as “ruthlessly delicious and homicidally hopped for drinking enjoyment,” this IPA is the mainstay of Lagunitas for good reason.

6.2% ABV

Lagunitas Pils

This Czech Style Pilsner is a lighter offer from Lagunitas, boasting loads of imported Saaz hops and a bottom-fermenting yeast strain that gives the beer its smooth finish. According to the label, “”Like Adam and Eve, Isaac and Ishmael, Mao and Confucius, Good and Evil, Day and Night, Hittites and Visigoths, John and Lorena, or Groucho and Moe, Ales and Lagers are as different as can be. Still, we must love each for who they are, separately but equally, with liberty, and justice, for all. Cheers!” While Lagunitas prides itself on its year-round IPAs, this pilsner is a great change of pace.

6% ABV

Hop Stoopid

A massively-hopped double IPA, this brew delivers on its promise to transform your state of mind. Billed as “a double-barrel dose of malt and hops guaranteed to blast right through whatever lingers from the night before,” this brew is for the more adventurous IPA drinker. The Hop Stoopid combines hop extract and oils rather than flowers, which gives the beer a stronger hop flavor.

8% ABV, 102 IBUs

Little Sumpin Sumpin

A truly unique style featuring a strong hop finish on a silky body. A filtered pale wheat ale that is great for both IPA and wheat beer fans.

7.5% ABV

Maximus

First brewed in 1996, this bigger, badder version of the flagship IPA has a deeper body than the IPA. Boasting similar hops to the IPA but in much more abundance, the Maximus has a spicy finish with a lot of rose petal and increased emphasis on the hops.

8.2% ABV, 70 IBUs

Seasonals

Brown Shugga

A strong American ale, Brown Shugga was originally brewed in 1997 as a botched version of Old GnarlyWine Ale resulting in this dangerous brew. Packing quite a punch at 9.99% ABV, dangerously slammable, rich, roasty, and mysteriously drinkable. According to the label, “We believe this Special Ale is Something Unique. Feeding Brown Cane Sugar to otherwise Cultured Brewery Yeast is a’kin to feeding Raw Shark to your Gerbil.”

9.99% ABV, 51.1 IBUs

Sucks Ale

Originally brewed in 2011 as a Brown Shugga substitute due to construction-induced capacity issues, Lagunitas liked it so much it had to make a return trip. Lagunitas Sucks is a “cereal medley” of barley, rye, wheat and oats.

7.85% ABV

Undercover Investigation Shutdown

Brewed in remembrance of the “2005 St. Patrick’s Day Massacre” in which the brewery was shut down for 20 days for “operating a disorderly house” after an undercover investigation by the ABC. The brew is aggressive and bitter, much the way Lagunitas felt after the investigation. A malty and rich beer with a snappy hop finish which truly defies style, Lagunitas proudly boasts, “We did the crime. We did the time. We got the bragging rights.”

9.75% ABV

Little Sumpin Wild

A higher gravity seasonal version of the year-round Little Sumpin’ Sumpin’ Ale. It’s made with Westmalle Trappist yeast that creates those curious phenolic off-flavors that are freakin’ everyone out these days. Massively dosed with boatloads of wheat and pale malt and finishes with a big, hoppy ending.

8.8% ABV

Lucky 13

This Red Ale boasts a big Amarillo-hopped accent and was first brewed in 2006 to celebrate Lagunitas’ thirteenth birthday. An “ultra-mega-mondo red ale brewed to celebrate 13 years of brewing ultra-hoppy-mega-mondo ales,” the Lucky 13 is sold only in 22oz bombers.

8.9% ABV

Wilco Tango Foxtrot

Lagunitas explains the name, “We planned to release the 2010 Recovery Ale as a follow-up to our 2009 Correction Ale, but we weren’t quite recovering….WTF! So we tried to label it the Whiskey Tango Foxtrot to abide by Army call-letters, but we were told that we couldn’t use the word ‘whiskey’ on a beer label…WTF!” A malty, robust big ol’ Imperial Brown Ale that’s smooth, rich, and chocolatey.

7.8% ABV

Lagunitas is distributed locally by Frank Fuhrer Wholesale.

North Country Brewing Company                              By: Rick Perrotta

At North Country Brewing Co., environmental and social consciousness, and community involvement are not mere buzzwords; they are the guiding principles upon which every aspect of the company is built.

In 1998, Bob and Jodi McCafferty purchased an old furniture store on Main Street in downtown Slippery Rock, parts of which are now over 200 years old. By time they had their grand opening in 2005, everything, from ceiling beams to window frames to the moldings on the floor, had been renovated. Using 95% reclaimed wood, recycled from the building  itself or sourced from the surrounding area, Mr. and Mrs. McCafferty personally handcrafted the hardwoods, black walnut, and curly maple that  give the present day building its charming, earthy feel.

Production Brewery Manager Jim Hicks confirmed what is immediately evident when visiting their website, northcountrybrewing.com—North Country Brewing Co. cares deeply about its community and customers.

“That’s true, we try to keep everything as close, as local as possible,” says Mr. Hicks. “And everything we do is about being environmentally and socially conscious.”

The brewers at North Country Brewing Co. create 40 different, high-quality craft beers throughout the course of a given year, 12 of which are regularly available on tap. Local ingredients are used in the brewing of each drink. Select grains and fruits are brought in from local sources, as are spices and herbs. North Country Brewing Co. adds no preservatives or sugars to their beers, as the beverage travels a mere 10 feet from tank to mug. This also eliminates the need for glass bottles.

As little as possible goes to waste at North Country Brewing Co. Used oil from their fryers is refined and converted into bio-diesel fuel. Their post-brewing practices are equally impressive. Spent grains are used to feed local cows. They never touch a landfill. “Environmentally friendly would be the perfect way to put it,” boasts Mr. Hicks.

North Country Brewing Co. is active in the community on several levels. They are a member of the Rock chapter of the North Country Trail, and have adopted the State Game Land 95 section. They have also adopted the Veterans’ Memorial Garden in downtown Slippery Rock and assist Slippery Rock University in keeping the park clean and well maintained.

Beyond that, Mr. McCafferty has spearheaded what he calls the “Polish the Rock” initiative. Four times a year, volunteers from around Slippery Rock join together to sweep cinders from the streets, paint signs, pull weeds, or do anything that they can to beautify their town. It is a testament to what can be accomplished when individuals devote their time and efforts to the community.

North Country Brewing Company is currently in the final phase of a new expansion, according to Mr. Hicks, and is set for completion next month. Currently, they are able to brew seven barrels of beer at once. After the expansion, that number will jump to 60 barrels. The 4 beers distributed will be the Station 33 Firehouse Red, the Buck Snort Stout, the Slimy Pebble Pils, and the Paleo IPA.

Not surprisingly, the choices made concerning distribution are dictated by a concern for the environment and customers. Beer will be available in aluminum cans as opposed to glass bottles. Mr. Hicks says that North Country Brewing Company’s customers tend to prefer an active lifestyle–fishing, camping, hiking–and the cans are more convenient. “They’re lighter, they can be crushed, and they are easier to dispose of.” Aluminum also saves energy and is 99% recyclable. The typical plastic rings used to encircle 6 packs of beer are being replaced by hard cap plastic which is sturdier, returnable and reusable, and made up of 96% recycled plastic.

That’s all good news, but perhaps the best news for local beer lovers is that North Country Brewing Company’s craft selections are soon to be available in the Pittsburgh market. They will be proudly distributed by Vecenie Distributing Company.

STATION 33 FIREHOUSE RED

Station 33 Firehouse Red is an American Red Ale. It contains a fair amount of caramelly maltiness and a burnt sugar quality, from specialty malts, which is balanced with a discreet amount of hops. It pours a ruby color and has an ABV of 5.5%. It complements rich, aromatic, spicy and smoked foods and goes well with chili, BBQ, grilled poultry and meats. Station 33 Firehouse Red is one of North Country Brewing Company’s top selling beers and is always available on tap.

BUCK SNORT STOUT

Buck Snort Stout is a West Coast Style Stout and features bold dark and roasted malt character that is heavily hopped with aromatic American hops. Its coloration is jet black and it has an ABV of 7.0%. Buck Snort Stout highlights the nuttiness and braised caramelized character of dishes with brown, savory sauces; it complements silky, salty foods like oysters on the half shell.

SLIMY PEBBLE PILS

Slimy Pebble Pils is a Bohemian, or Czech, style pilsner. It features fresh maltiness, hints of caramel, plus plenty of aroma, along with bitterness from the spicy Czech hop, Saaz. It pours a brilliant gold and has an ABV of 5.0%. Slimy Pebble Pils works wells with salmon, tuna, and other high-fat, oily fish and marbled meats. The bitterness offers a pleasing contrast with sweet reductions and sauces.

PALEO IPA

Paleo IPA is an American India Pale Ale. This beer features light to moderate maltiness, nearly overwhelmed by resiny, grapefruity American Hops. It pours hazy gold and has an ABV of 6.2%. Paleo IPA complements intensely flavorful, highly spiced dishes and bold sweet desserts. As with the Station 33 Firehouse Red, the Paleo IPA is a customer favorite and always available on tap.

Northern County Brewing Company is located in Slippery Rock – 141 S Main St  Slippery Rock, PA 16057 (724) 794-2337 for more information, directions and hours please visit them at www.northcountybrewing.com – proudly distributed locally by Vecenie Distributing Co.

Leinenkugel Brewing Company – Leine Orange Shandy                       by:  Falon Hanley

It was the first Saturday of June, 1922, a scorching spring day in the Alpine foothills of Upper Bavaria. Situated on the western edge of Perlacher Forest, Kugler Alm Biergarten was overrun by a throng of thirsty bicyclists demanding refreshment, and innkeeper Franz Kugler was not prepared. Though he had arranged for the construction of a bike trail that led right to the Kugler Alm’s front door, he never anticipated the crush of 13,000 radlers descending upon his watering hole at once.  As he rushed to serve his parched patrons, Kugler fretted over his quickly diminishing supply of brew. Inspiration struck when he recalled the several thousand bottles of zitronenlimonade he had stored away in the cellar. The sparkling lemon soda was, until then, of no interest to the beer-loving Bavarian public and Kugler could not figure out how to dispose of the useless inventory. Desperate to keep the radlers happy—they were the lifeblood of his business—the savvy gastronome decided to cut his dark brew with the lemon soda and name it Radlermass, which literally translates to “cyclist’s liter.” Kugler fibbed, telling his patrons he purposefully crafted this thirst-quenching, low alcohol shandy for the radlers. After all, they needed to make it back down the hills without falling off their bikes! The cyclists bought Kugler’s story, and the Radlermass took off, its popularity spreading throughout Bavaria and eventually, all of Germany.

When Kugler invented his Radlermass, the concept of shandy was nothing new to Europe. Variations of shandy were already being swigged by Europeans all throughout the continent for years. The English version, shandygaff, was made with equal parts ale and ginger beer. But when the Leinenkugel brothers of the Jacob Leinenkugel Brewing Company decided in 2007 to create a shandy for the American market, they resolved to stay true to their Bavarian roots. What they came up with was Leinenkugel’s Summer Shandy, an American twist on Franz Kugler’s original German radler.

The Jacob Leinenkugel Brewing Company has a rich history of its own. In 1867, Jacob Leinenkugel, Bavarian immigrant and descendant of a long line of brewmasters, founded the original Leinenkugel Brewery in the logging town of Chippewa Falls, Wisconsin with his business partner, John Miller. The soil of northern Wisconsin was just right for growing hops and grains, the rivers and Big Eddy Springs provided the perfect source for pure water, and there was no shortage of thirsty lumberjacks and sawmill workers desiring alcoholic refreshment. The brewery’s beginnings were humble—Jacob and John were the only employees, and the first barrels were delivered to neighboring saloons by cart and a horse named Kate. Seventeen years later, when John Miller sold his share of the company to Jacob Leinenkugel, Jacob enlisted the help of his wife and children to keep the brewery going. Under the Leinenkugel family, the company continued to grow. Even during the Prohibition Era, when most breweries were forced to shutter their doors, the Leinenkugel’s brewery adapted by creating Leino, a non-alcoholic “near-beer” and bottling soda water. By the time the death knell of Prohibition had sounded, the Jacob Leinenkugel Brewing Company was the largest bottler of soda water in the region.

Five generations later, the Leinenkugel Brewing Company is still thriving under the management of brothers Jake and John Leinenkugel. In 1987, the company merged with beer giant, Miller Brewing Company, allowing the company to expand its reach throughout the upper Midwest, which remains the company’s core market, even as recognition of the Leinenkugel brand spreads rapidly into broader U.S. markets.

In fact, the status of the Leinenkugel brand has skyrocketed within the last few years, thanks in no small part to the popularity of its Summer Shandy. Sales of Summer Shandy, Leine’s take on the traditional German radler, account for one-third of the company’s total sales volume, despite being available only five months out of the year.

So what is a shandy fan to do during the bitter months? Until now, Leine’s lovers would have to safeguard their fall and winter supply by stocking up during the spring and summer. Thankfully, for those who just can’t do without their Leine’s branded shandy no matter the time of year, hoarding is no longer necessary.

Leinenkugel Brewing Company’s Orange Shandy, previously available only in variety packs, is now being offered on its own from September through February. Inspired by the orange harvest, it is a substantial, multi-character brew that conjures visions of vibrant autumn days and cozy winter nights. Orange Shandy even looks like autumn, pouring a hazy, tony orange color. True to its name, the aroma delivers on the orange as well. Brewed with cluster hops and pale and wheat malts, its malt character is a bit more prominent than that of its Summer Shandy counterpart. The taste is enhanced by a spicy, peppery note that harmonizes nicely with the tangy, citrusy characters. It finishes clean, with just a hint of lingering orange sweetness.

Orange Shandy is great with anything spicy or toasty. Try it with toasted coconut shrimp or your favorite Thai noodle dish. If you’re BBQing this Labor Day, Orange Shandy provides the perfect complement to barbecued brisket and, mixed with vinaigrette, makes for a zesty fruit salad dressing. For those who really want to get creative, check out Peg’s Kitchen’s pancake recipe at leinie.com.

Proudly distributed by Wilson-McGinley, Leinenkugel’s Orange Shandy is available September through February in 12- and 16-ounce cans, 12-ounce bottles and on draft at your favorite watering hole.

Authentic Experiences Enliven Kentucky’s Fall Festivals

One of the best things about visiting Kentucky in the fall is the number of opportunities to enjoy authentic Kentucky experiences through fall festivals. Most every community, large or small, hosts a festival complete with local traditions, food, music and fun. Explore them all at kentuckytourism.com.  Here is just a small sampling of the many possibilities.

Kentucky Bourbon Festival, Sept. 17-22
Uncork a good time as bourbon lovers flock to Bardstown Sept. 17-22, 2013, for the 22nd annual festival celebrating the passion, history and art of making Kentucky bourbon. With more than 40 events and attractions scheduled, you can learn about bourbon mixology and cooking with bourbon, dine and dance in black-tie style and witness the World Championship Bourbon Barrel Relay. www.kybourbonfestival.com

Poppy Mountain Bluegrass Festival, Sept. 17-21
This 20-plus-year-old music fest takes place in Morehead. Offering more than 1,000 acres of camping and featuring 100 bands performing on dual stages, this event attracts more than 20,000 visitors and is a must-see for lovers of bluegrass music. Past performers have included Lonesome River Band and Dr. Ralph Stanley. https://www.facebook.com/PoppyMountainBluegrass

Horse Cave Heritage Festival, Sept. 20-21
Celebrating the heritage of the community, this event features a downtown street festival including arts and crafts, folklife program interviews, a quilt show, antique cars and tractors, live music and a 3K walk/run. http://www.horsecaveky.com/?page=Annual_Heritage_Festival

Barbecue on the River Tournament and Pig Out & Market Days, Sept. 26-28
This family-friendly event in Paducah features plenty food and fun. More than 50 teams compete for the Grand Champions trophy for the best western Kentucky barbecue. The festival includes live music and entertainment, a charitable 5K run and riverboat tours. http://bbqontheriver.org

Cave City PROUD Days, Sept. 27-28
This festival takes place in the downtown and antiques district of Cave City. Special events include the Old Time Outhouse and Bed Race, live music, parade, tractor and motorcycle show, street fair, 5K-10K run and more. http://cavecityproud.com/

St. James Court Art Show, Oct. 4-6
In a tradition spanning more than five decades, one of Kentucky’s premier fall events is this internationally acclaimed art show held in the Old Louisville neighborhood. Featuring 750 juried artists from around the country, the event is attended by lovers of arts and fine crafts from across the region. http://www.stjamescourtartshow.com/

Breathitt County Heritage Fair, Oct. 4-6
Held at Douthitt Park in Jackson, this fair features live music and entertainment, a parade, craft booths, petting zoo and dog show, and outdoor concert. http://www.breathittheritagefair.org/

Forkland Heritage Festival, Oct. 11-12
This festival hosted by Gravel Switch in Boyle County features a variety of historical exhibits including Native American artifacts and vintage farm machinery, a wildlife exhibit, living history skits, live music and entertainment, wagon rides, sorghum making, and a silent auction. http://forklandcomctr.org/

Arts Council of Mercer County Fall Festival, Oct. 11-12
This is a two-day arts and crafts festival featuring the works of juried artists. The event takes place at Old Fort Harrod State Park in Harrodsburg, and includes live demonstrations, music and entertainment, food, children’s activities and more. http://artscouncilofmercer.com/2013-events/

So get out and enjoy Kentucky’s beautiful autumn weather and experience the Bluegrass State’s rich cultural traditions by taking part in a fall festival. Find more listings of festivals at http://www.kentuckytourism.com/events/events.aspx.

Yards Brewing Company                                                                                                               By: Sean Creevey

Yards was founded in 1994 in a 900-square-foot garage in Manayunk by two kids fresh out of college. With empty bank accounts, big dreams, and a 3.5 barrel system, they started brewing their trademark libation, Extra Special Ale. At first they could only deliver kegs to local bars, as bottling their brew was a bit out of their price range. Of course, with such a solid brew as ESA, it was only a matter of time until word got around and the demand went up; they needed to expand. Flash forward a couple years to 1997, and the brewery moved to a new location in the Roxborough area of Philadelphia where they upped their capacity to 3,000 barrels a year, started bottling, and introduced the Philadelphia Pale Ale and Brawler brews to their repertoire.  Four years later they moved again, more than doubling their production capacity. Six years later, in 2007, they moved to their current location on the Delaware River waterfront in the Northern Liberties section of Philadelphia. The 26,000-square-foot former skate park has suited them well for the past six years, and they have filled the space with a taproom, complete with pub grub and growlers, a 50 barrel brew house, and enough fermenters to push out 32,000 barrels a year.  Their current location also provides them with an opportunity for  future growth.

Naturally, with growth comes change, but the folks at Yards haven’t changed their passion for brewing, the community or the environment. Yards has always had a focus on English-inspired ales, from the ESA to the IPA, and they relentlessly produce quality ales, focusing on quality, never quantity. When I had the opportunity to visit the brewery I spoke with the head brewer and he told me that they are looking forward to and are more than willing and able to expand again.  However,  it has to be a natural process, and it’s only a matter of time until the word spreads and demand rises. Yards currently distributes to New Jersey, Delaware, East Maryland, North Virginia, and most of Pennsylvania (not Erie, sorry), so tell your friends and family about the little ol’ brewery from the City of Brotherly Love.

Yards’ passion for their work extends beyond the brewery and into the greater environment and their local community. Yards is the first brewery in Pennsylvania to be 100% wind powered— I know what you’re thinking, and no, they don’t have windmills on their roof. Instead, they pay extra to their electric provider to make sure that their energy comes strictly from wind.

There’s also a heavy focus on the community, and they’ve established a program called The Extra Yard which entails is donating beer to charity fundraising functions.  Yards helps out as many groups as they possibly can, from Alex’s Lemonade Stand, to WHYY and Philabundance (a local nonprofit organization that works to alleviate hunger and malnutrition). They even open up their tasting room for organizations to hold events. Last year, Yards donated over 2 tractor trailers worth of beer to charities. To find out more about what they’ve done and what you can do to help visit www.yardsbrewing.com/the-extra-yard.

Lest we all forget, Yards could do none of these things without their brews, and the love that comes from making and drinking them! They have five “signature” ales that are always ready to be poured at their tasting room and wholly define them as a brewery. Their signature series consists of Philadelphia Pale Ale, IPA, Extra Special Ale, Brawler, and Love Stout.

Extra Special Ale:

The flagship, the original, the one and only. This brew is intended for those who know about the casks and it’s not meant to be served icy cold, which means it’s perfect all year round. In the summertime you don’t have to worry about your beer getting warm before you drink it; ESA gets better as it warms! (to a point, of course) In the wintertime you have a brew that warms you from the outside in. And if you live in a house like I do you don’t even have to worry about sticking it in the fridge, the cellar is plenty cold enough. With a malt body, a hoppy finish, and 6% ABV, you can stand to have a couple and maybe then you’ll feel a little extra special yourself.

Brawler:

Originally brewed as a nitro, this “pugilist style ale” is based off an English session ale. Ruby red, malt forward and low in alcohol, this brew is ready to go a few rounds if you are. With seven different malts, Yards has produced a brew that can session with the best of ‘em, with enough flavor to compensate for all the adjuncts everyone else is drinking. 4.2% ABV

Love Stout:

This nitro stout will coat your pallet in delicious chocolate and roasted malt flavors. It will slide down your throat so smoothly that you’ll simply be amazed when it’s gone. And it’s so rich that you’ll just have to ask for another, and another, until you’ve finally fallen in love. Luckily for you it’s only served on draught, so that bartender is your new cupid. 5.5%ABV and 20.5 IBUs gets some brotherly love in your belly.

There’s also the “Ales of the Revolution,” which are ales derived from recipes that were used by some of our founding fathers. In this series there are three brews: General Washington’s Tavern Porter, Poor Richard’s Tavern Spruce, and Thomas Jefferson’s Tavern Ale. The “Ales of the Revolution” are based upon recipes that are either accessible to the public or created piecemeal through various letters, journal entries, and other media. It only makes sense for these brews to be crafted by Yards, a brewery that has lived all over the city where the Founding Fathers made history, and that works diligently to make that city a better place to live, just like the men they’re paying homage too.

General Washington’s Tavern Porter:

Rumored to have been originally brewed to rally his troops on the battlefield, our first president’s Porter is smooth, deep, and warming. While some might call it liquid courage and others a liquid blanket, I call it satisfying. Brewed with chocolate and roasted barley, this brew goes great with a pot roast and pierogies, or your favorite chocolate cake. At 7% ABV and 34 IBUs, you’ll definitely feel something after a couple — call it what you like, just try not to end up with wooden teeth the next morning.

Poor Richard’s Tavern Spruce:

Ben Franklin accomplished A LOT in his lifetime and would be considered a polymath by anyone’s standards. The name “Poor Richard” was a pseudonym used by Franklin when publishing his works. Along with his various inventions, including bifocals and the lightening rod, Franklin created this brew. Of course, being the brilliant man that he was, he circumvented the lack of barley and hops by using molasses and spruce essence. Yards does just this; they actually go up to a local organic farm to literally trim the tips off spruce trees for this brew. At 5% ABV and 13 IBUs, you can stand to have a couple. Maybe it’ll provide some enlightenment and make you the next Poor Richard.

Thomas Jefferson’s Tavern Ale:

Not all ales are created equal. This venerable ale, like Jefferson, is strong-willed and forward-thinking. Using Honey, rye, corn, and oats that were grown on his estate, Jefferson crafted a brew that got him through the winter. I know you might be thinking that corn and oats are technically adjuncts, but believe me when I say there are plenty of flavors to go around. Originally brewed to about 11-13% ABV, this was an ale you’d feel. However, the folks at Yards thought maybe that was a bit much, so they tamed it down to a manageable 8% ABV and 28 IBUs.

Alongside their signature series and the revolutionaries, Yards produces some special brews that aren’t available all the time. There’s the Saison, which if you haven’t tried it yet, find it; they’re out at the brewery and they’re going fast. Cape of Good Hope is an imperial (west coast style) IPA that’s out now. Coming in September they’ll be releasing Cicada, a Belgian IPA (750ml bottles only) and Pynk, a tart berry ale. In November, they will have Old Bartholomew, a Barleywine ale (750 and drought only) and finally in January they’ll be releasing a rye ale. So stay tuned to the brewery at www.yardsbrewing.com for all their new brews and news.  Yards is proudly distributed by Frank Fuhrer Wholesale.

Crispin Cider Company                                                       By:  Falon Haley

Look out beer-geeks. There’s a new craft beverage in town. Cider, once the drink of choice for colonial Americans, lost its popularity to beer as the U.S. Industrial Revolution took hold and people began migrating into cities. Over the past several years, however, there has been a resurgence in the popularity of craft ciders across the United States. In fact, the growth of the craft cider industry has surpassed that of craft beer, with cider sales increasing by more than 65% in this past year alone. While many beverage companies have scrambled to grab hold of the burgeoning cider market, few have been able to strike the right balance between innovation and remaining true to traditional cider brewing techniques.

Crispin Cider Company, the third largest producer of cider in the United States, was launched on St. Crispin’s Day in October 2008 in Minneapolis by Joe Heron and his wife, Lesley, after Heron’s previous venture, Nutrisoda, was snapped up by PepsiAmericas. Heron, perceiving a want for premium quality domestic cider in the United States, determined to push the boundaries of cider making. Defying conventional cider profiles, Crispin set out to create a drier apple cider, one that would stay true to the original English ciders brought to the United States by our founding generation, but depart from the sweeter, modern Irish and British styles dominating the market.  When the rapidly growing startup acquired Fox Barrel Cider Company in 2010, Crispin’s headquarters was moved to the Sierra Foothills of Colfax, California, where the premium hard ciders were already being produced. In 2012, Crispin was purchased by MillerCoors, providing the company with the muscle necessary to keep up with the sharp demand growth for their craft ciders. Crispin Cider Company now operates as an independent division of MillerCoors’s craft-and-import division, Tenth and Blake Beer Co.

All of Crispin’s ciders, with the exception of their imported English cider, Browns Lane, are produced at the Colfax cidery using 100% pure, fresh-pressed juice from apples sourced from within the United States. Crispin’s main line is made using a premium blend of three to five varieties of apple, mainly Granny Smith, Golden Delicious, and Washington. There are over 10 pounds of apples in every gallon of cider produced.

Crispin Cider Company uses apple juices produced in various West Coast pressing houses for their ciders. Once pressed, the juices are then shipped to Crispin’s cidery in Colfax, where the process of fermentation begins within 36 to 48 hours. The Colfax cidery is actually a bonded winery, so Crispin’s ciders are produced in the same way as wine. Prepared with a white wine champagne yeast, or, for those who want to spice things up a bit, Sake, Belgian Trappist, and Irish Ale yeasts, the ciders are smoothed with pure apple juice or natural sugar sources, such as organic honey and organic maple syrup, and then lightly carbonated to aid the nose and aroma of the finished product.

What distinguishes Crispin from the competition is the way their ciders are created. Unlike many other mass market ciders, Crispin does not add sugar, artificial colorants, sorbate and benzoate preservatives, or malt or spirit alcohols. All of their ciders are naturally fermented using 100% natural, fresh-pressed American juice, not from concentrate. The delicate tang of the apple is permitted to stand on its own and the result is a crisp, clean flavor profile contrasting the excessively sweet stickiness of certain competing brands.

Crispin Cider Company offers seven different varietals, all gluten-free, including the classic Blue Line: Original, Brut, and Light; Browns Lane, an imported classic English dry cider; and their line of Artisanal Reserves: Honey Crisp, The Saint, Lansdowne, and Cho-tokkyu. Crispin Original is a classically styled, yet untraditional cider with a big apple nose. True to its name, Original finishes crisp and dry. Crispin Light, America’s first light hard apple cider, is a bright, full-flavored cider usually served on ice with a lemon slice for spritzer-style refreshment. Brut, the European style, extra dry cider billed as the “champagne of ciders,” has a fresh apple flavor with a clean, dry finish and a truly champagne-like effervescence. The Artisanal Reserve line offers ciders that are unfiltered, cloudy, and smoothed with natural sugars that deliver taste complexity rarely found in other ciders. Unfortunately, due to state alcohol laws, which dictate that ciders may not be more than 5.5% ABV, the Artisanal Line is not yet available in Pennsylvania. Original, Light, and Brut are available in 4-packs of 12 ounce bottles, or on draft at your favorite local watering hole.

Inspired by traditional, European-style ciders, Crispin’s various ciders are designed to be served over ice, though many prefer it straight from the bottle. The versatility of Crispin Ciders also provides infinite opportunities for creative cocktail making. One of the more popular Crispin cocktails is the Lemon Tree–equal parts Crispin Original and Leinie’s Summer Shandy topped with a slice of lemon–a quick, easy recipe perfect for those humid Western Pennsylvania summer days.  Crispin Cider is proudly distributed by Wilson McGinley.

Dogfish Head Craft Brewery                                                                                                       By Sean Creevey

Not many breweries can meet the stature of Dogfish Head; their style, passion, and dedication to their craft has led them to create impeccable brews, bar none. Their journey through the craft world provided them the opportunity to create some of the most unique and tasty brews the world has ever seen. They’ve paved the way for other craft breweries, all the while being conscientious and benevolent. Like all breweries, Dogfish Head has humble beginnings, and I’m going to tell you about how this little brewpub turned into one of the leaders in the craft beer industry.

It all started in 1995 when Dogfish Head Brewing and Eats opened in Rehoboth Beach, Delaware, where they wanted to bring something new and original to the community. When the Dogfish Head first opened, they were simultaneously the first brewpub in Delaware and the smallest commercial brewery in the country. Shelter Pale Ale, their very first brew, came from a 12-gallon system that needed to be continuously brewing to keep up with the brewpub’s demand. Naturally, brewing the same exact thing all day, every day started to get a little boring, so they added weird new ingredients to spice things up. Thus began their off-centered philosophy on brewing. When good beer is paired together with good food, people start talking, start drinking, and start eating.

Dogfish Head expanded that same year 30-fold in order to meet demand. Only a year later, in 1996, word spread outside the state and they started bottling their Shelter Pale ale. In 1999 they were up to five different bottle brews and selling in12 different states. In 2002, they had to move their production away from their brewpub, so they migrated first to Lewes, Delaware, then finally Milton, Delaware, into a 100,000-Square-foot former canning facility. It was around this time they opened a distillery above the brewpub where they continue to brew vodka, rum, and gin. Currently they produce almost 20 styles of beer, distribute in over 25 states, and created a handful of hand-crafted spirits. The imagination and creativity are unyielding at Dogfish Head, so don’t expect a shortage of off-centered brews anytime soon!

As Dogfish Head grew as a company, they also grew as a community. With love and support for the arts, and their philanthropic “Beer and Benevolence” program, they had solidified their importance in their community. Ever since the brewpub opened in 1995 they have been hosting live music every Friday and Saturday night, not to mention they have a brew series dedicated to some music legends, including Miles Davis and Robert Johnson. They’re currently working on a Grateful Dead tribute ale called American Beauty that’s due out this October. Dogfish Head’s extracurricular activities don’t stop there though; they are dedicated to providing everything they can to help others. The “Beer and Benevolence” program was started to “creatively collaborate with nonprofit organizations to foster community, nourish artistic advancement and cultivate environmental stewardship”. This means anyone in the state of Delaware who would like beer donations for a fundraiser can apply on their website at http://www.dogfish.com/company/beer-benevolence.htm.

Amazing and thoughtful as it is for Dogfish Head to be so conscientious, we mustn’t forget what has led them to be able to help others in the first place…the brews. There are so many different brews that have come out of Dogfish Head, it would take a couple minutes just to recite them all.  There are the year-round brews, the seasonal brews, the occasional brews, the brews exclusive to the brewpub, the music series, the ancient series, and they’re all composed of the most interesting and creative libations you can think of. Below is just a sampling of the myriad of brews they make in an attempt to paint a picture of the types of brews Dogfish Head is all about.

From the year-round group of brews there are:

60 Minute IPA

Probably the most recognizable of all their brews, the 60 Minute IPA is continuously hopped for 60 minutes, which means over 60 additions of Northwestern hops in an hour. This is a very session able brew that will keep IPA enthusiasts coming back for more. The hop-centric IPA is very aromatic, citrusy, and grassy without being overly bitter. This IPA comes in at 6% ABV and 60 IBUs, and you’re right, that’s no coincidence.

Burton Baton

This oak-aged hybrid is relatively new to the year-round series. This brew mixes together multiple strains of beers, including an English-style old ale and an imperial IPA. The two styles are brewed separately, and then blended together in large oak barrels where they stay for about a month. Together they form a citrusy, mellow vanilla, woody flavor profile that creates a remarkably pleasant drinking experience. This brew is a solid 10% ABV and 70 IBUs, but the wood tends to mellow out the alcohol flavors, so don’t expect to be constantly reminded that you’re drinking a strong brew and enjoy slowly.

Midas Touch

Technically part of the ancient series of beers, the inspiration for this brew was found in a 2,700 year old drinking vessel in the tomb of King Midas. Explorers found evidence of barley, honey, and  muscat grapes, creating a hybrid of beer, mead, and wine. Staying true to  the“recipe,” Dogfish Head uses saffron as the bittering agent since hops weren’t domesticated until much later. Since there are aspects of both beer and wine in this brew it is perfect for enthusiasts of both, not to mention a great introduction to Dogfish Head’s ancient inspiration. With a 9% ABV think about everything that’s happened since this brew was originally crafted, it’s more enjoyable that way.

Palo Santo Marron

A brown ale unlike any brown ale you’ve had before, this roasty and malty libation is aged in a 10,000 gallon Paraguayan Palo Santo barrel that instills the brew with caramel, vanilla, and a little bit of spice. A fun fact about the barrel, it’s the largest wooden brewing vessel in America since pre prohibition era (they have three oak ones right next to it and are working on another Palo Santo currently!). Similar to the Burton Baton, the wood mellows out the alcohol flavor, and at 12% ABV and 50 IBUs, there’s definitely enough to go around.

The occasional rarities include brews from the ancient and music series and tend to be sold in larger bottles (750ml).

Red & White

At the heart of Dogfish Head’s off-centered philosophy is the idea of combining things that others don’t, including beer and wine. The idea for this brew came during a beer and wine tasting when their brewmasters found that mixing a Belgian wit with a Northwestern Pinot Noir tasted fantastic. Thus, Red & White was born, combining a Belgian-style witbier brewed with orange peel and coriander with pinot noir must, and then fermenting a portion of the batch in their oak barrels. The resulting brew is a dynamic duo of the refreshing citrus qualities of a witbier with the bold, robust qualities of a pinot noir. Drink some now, and drink some later, this brew is perfect for aging. 10% ABV and only brewed once a year, grab a couple when you can!

World Wide Stout

Brewed with a ridiculous amount of barley, World Wide Stout is dark, roasty and complex. Dogfish Head first released this stout in the winter of 1999 and it has only gotten better with age. This Ageable Ale clocks in at 15-20% ABV and has a depth more in line with a fine port than with a can of cheap, mass-marketed beer. After some time in your beer cellar, the heat of the booze fades into the background and the port notes and roastiness take over. Grab a couple for immediate enjoyment and a couple to age in the cellar for a great stout anytime of the year.

From ancient inspiration to modern day techniques, and from rum to pickles, Dogfish Head has something to offer everyone. Check out their website at www.dogfish.com for information on where to find their brews, about those brews, and how to open those brews with a wooden bottle opener.  Dogfish Head Craft Brewery is proudly distributed throughout Western Pennsylvania by Vecenie Distributing Company, found at www.beersince1933.com.

New Holland Brewing Company                                               By:  Joe Deemer

Picture a typical fall Sunday afternoon. You’re watching the game, and it’s the second commercial break after a touchdown (because watching one measly kickoff should have you primed and ready to watch more paid advertisements, right?).

Now picture the typical commercials they air at this time. There are some buddies hanging out with an MMA legend, enjoying the perks of what seems like a perpetual backstage pass … and they’re drinking some beer. Or maybe it’s a hot day in a jam-packed train car. An enterprising hero cracks open a cold one, inviting an icy wind and inciting a dance party … and they’re drinking some beer. What about a pool party where a bedraggled rescue dog delivers a brew to anyone who calls him by name? He’s so adorable… let’s drink some beer.

The common theme? Here’s a fantastic scenario. Oh, and by the way … there’s beer.

For New Holland Brewing Company, a craft brewery based out of Holland, Michigan, those priorities are emphatically reversed.  First, there’s beer. Now, stop & taste.

When Brett VanderKamp and Jason Spaulding started New Holland Brewing Company (NHBC) in 1997, they were determined to craft delicious, thoughtful, well-rounded beers—the kind of beers that demand the drinker’s attention; or complement a gourmet meal; or, better yet, facilitate lively conversation.

VanderKamp and Spaulding weren’t content to brew beers that live on the periphery of your life—those mass-produced lagers you unconsciously sip at a house party, or in the stands of a ballgame, or (if you’re lucky) the company picnic.

They strove instead to produce beer that would enhance the quality of life for those who drink it. They believed that a beer made with passion and creativity—coupled with the same level of care and attention that any master craftsman imparts upon his creations—could take what might otherwise be an ordinary moment and transform it into an experience—an opportunity for the drinker to pause and realize that, yes, life is good…

And that’s the main reason NHBC has taken up the mantra, “Stop & Taste.” It’s a call to conscious and deliberate inaction. It challenges us to not become distracted by our jobs, or the television, or the smartphone in our pocket. It’s about taking a moment to truly taste a fine beer; to genuinely savor exquisite food; and be 100-percent present with the folks around you. You can visit http://stopandtaste.com to see NHBC team members explaining their philosophy.

Having just celebrated their 16^th anniversary, it’s safe to say this movement is gaining traction.

This was especially apparent at the recent Hatter Day Street Party, which is becoming an annual event for the brewery. A section of Holland’s College Avenue is blocked off from 4:00 to 11:00 p.m., and an open invitation is extended to come celebrate with food, live music, a daredevil circus, and, of course, a selection of “Hatter Family” beers crafted especially for the festival. These beers include New Holland’s year-round offerings—Mad Hatter IPA and Imperial Hatter (Imperial IPA)—in addition to specialty offerings like White Hatter (Belgian-style White Pale Ale), Black Hatter (Black IPA), Rye Hatter (Rye IPA), Farmhouse Hatter (Farmhouse IPA), Oak-Aged Hatter (Oak-Aged IPA), and Michigan Hatter (Michigan Pale Ale).

“These beers represent what New Holland stands for—artistry and balance,” said VanderKamp. “They push the boundaries of an IPA with creative and artistic approaches, but they maintain a balanced profile and aren’t just different for difference’s sake.”

The patriarch of the Hatter family is the Mad Hatter India Pale Ale, though one look at a pint of the brew will have you thinking of anything but the word “pale.” Its auburn tones promise a more malty profile, but one sniff will reassure hopheads they’re in for a delightful experience.

“We started brewing our flagship IPA, Mad Hatter, in 1998. It’s a well-balanced American IPA with an English twist. I say English twist because our IPA is well-balanced and not a hop bomb like some American IPAs can be,” VanderKamp explained. “It has a good malt backbone and isn’t insanely bitter, but has that distinctive floral hop aroma.”

The name “Mad Hatter” wasn’t settled upon in the womb (or fermenter as it were). Instead it was the convergence of an un-named beer and a bunch of literature students from the local college having pints. It just so happened to be June 10^th, the date on the ticket in the Mad Hatter’s hat in Alice in Wonderland; hence, Mad Hatter IPA. This love of literature is evident in many of New Holland’s brews, including The Poet Oatmeal Stout (the Raven on the label suggests Edgar Allen Poe), Monkey King Saison Farmhouse Ale (The Wonderful Wizard of Oz), and the popular seasonal Ichabod Pumpkin Ale (The Legend of Sleepy Hollow). So maybe think twice before you snarkily ask what someone can do with an English degree…

The Hatter Days Street Party is just one testament to the warm relationship between NHBC, the town of Holland and the surrounding area, though it didn’t happen right away. Holland, founded by Dutch settlers in the mid-19^th Century has traditionally been considered a bit on the conservative side. But New Holland Brewing’s commitment to its craft and community eventually won over the town.

“Much like the skeptical beer drinkers of the past, Holland has grown to love the diversity and artistry that NHBC has brought to the community, much like what craft beer has brought to the beverage industry,” said Emily Haines, Community Manager at New Holland Brewing. “It’s a great lesson in how, when we withhold judgment, we can experience new and amazing things.”

A prime example of those new and amazing things is the Agribrew series. These are beers that are inspired by (and an homage) to local agriculture. These beers include Paleooza Michigan Pale Ale (brewed entirely with Michigan-grown hops), an October brew, Harvest Ale: Hopivore, which is wet-hopped with Michigan-grown hops within hours of the initial harvest and the newest member of the Hatter Family—Michigan Hatter, made with Michigan hops from the Leelanau Peninsula.

“We have a special place in our hearts for our Agribrew Series,” Haines said. “It’s a reflection of our commitment to local farmers and sustainability.”

Naturally, NHBC has taken this cooperative local Agribrew effort a step further with their “Stop & Taste Harvest Dinner Series” (http://tinyurl.com/mrcj9e9). These special events, which run from June through October, feature multi-course meals planned by NHBC’s Co-Owner, Vice President of Sales & Marketing, and “Beervangelist,” Fred Bueltmann. Bueltmann, who travels with the featured chef, tours the local farms where all the ingredients for the meal are sourced. Then, he and the chef taste the ingredients and determine proper pairings from NHBC’s range of beer and spirits offerings. (Note: It’s okay if you’re considering changing careers at this point…)

“The format is inspired by relationships we’ve developed with local farms and the talented restaurants who feature them,” Bueltmann explained. “These dinners invite people to connect with the ongoing harvest all around us and the beauty of our agriculture. By designing dishes that showcase the ingredients in their peak moments, while artfully integrating beer, we engage the very best parts of eating and drinking seasonally.”

Residents of the greater Pittsburgh area can find some of New Holland’s offerings at local distributors. The easiest varieties to import to a refrigerator near you include Mad Hatter India Pale Ale, Full Circle Kolsch, The Poet Oatmeal Stout, and Sundog Amber Ale.

Mad Hatter India Pale Ale. As mentioned above, this India Pale Ale is brewed in more of an English style. The 55 IBUs deliver the hop punch that IPA lovers crave, but the presence of crystal malt provides a color and slightly sweeter counterpoint that make it more accessible to fans of nut brown and Irish red ales. A dry hopping process using Centennial hops ensures that a clean, floral, citrus aroma shines through without imparting any additional bitterness.

Full Circle Kolsch. For many fans of the “big-3” American brewers, a fine Kolsch is the “gateway” craft beer, and NHBC’s Kolsch offering is no exception. A pale straw color, with floral and bready notes on the nose, Full Circle delivers on the promise of a cool, crisp complement to a hot summer day. Switch out your buddy’s “big-3” beer with a pint of this lawnmower classic and witness the early conversion of a craft beer connoisseur.

The Poet Oatmeal Stout. This near-black offering delivers all the tasting notes you would expect from this variety, but you won’t need a fork to eat it. Not only will you detect hints of oats amongst the more common coffee and cocoa flavors of traditional stouts, the oats’ presence provides a silky smooth mouth feel that might have you giving it the ol’ Listerine/Scope treatment before it finally goes “down the hatch.” Weighing in at 37 IBUs, The Poet lacks just a bit of the bitterness you might expect from a stout, but this allows the additional subtle notes of plum, fig, and raisin to shine through as well—a very pleasant effect.

Sundog Amber Ale. The hop/malt balance and easy sip-ability of this amber ale suggests a perfect summer evening or fall session beer. But at 6.0% ABV, you may find yourself getting slightly more from the “session” than you bargained for. Caramel and toasted nutty tones give way slightly to the telltale grapefruit presence of Michigan-grown Cascade hops. I understand arranged marriages are a bit out of style, but I definitely foresee a shotgun wedding between a bottle of Sundog and my next grilled cheeseburger…

Indulge me once more. Re-imagine that Sunday afternoon I mentioned earlier. I understand this may be a bit of a hard sell, but the next time your team’s down by 14 or more points, and you can just tell your defense won’t stop anything, and your punter is making a solid case for MVP; do yourself a favor.

Turn off your TV. Find a friend or loved one. Grab a great beer. Stop. Taste. Enjoy.   New Holland is proudly distributed locally by Tony Savatt, Inc.

Dining Review- Taverna 19                                                                                          By:  Suz Pisano

I love when a restaurant trusts me enough to actually invite Nightwire and the crew to sip, dine, photograph and enjoy, a mere 1 week after they open!  Our old friend Stephen Kowalczuk aka “The Cocktail Chef”, brings Greek culture to life in the perfect spot right in the heart of the Strip District.  He has spread his wings to Concept Developer and General Manager at Taverna 19 located on 19^th Street between Smallman and Penn Avenue.  This restaurant transports you right to a taverna in Greece complete with great Mediterranean food and A-MAZING drinks.

Taverna 19 is brand new and right off the bat they have hit the ground running and are beginning to run like a well-oiled machine.  Do have patience, relax, and have a drink with a bite to eat & just sit back and enjoy, it’s all about the experience and freshly prepared high quality food takes time.  My first visit was this outing but I have to admit I’ve already been back WITH friends and just couldn’t seem to leave.  Taverna 19 is so friendly and casual that you’ll see what I mean the minute you find the outdoor courtyard.  Staff is extremely knowledgeable and very friendly.  My very favorite server Eric made both visits so easy and relaxing.  His service was top notch and I did notice the servers working together at Taverna 19 to ensure that all the guests have a stellar experience.  GM Stephen told us that part of his concept encourages enjoying your food and that plates weren’t to be cleared until they were empty.  Servers are extremely attentive but never rushing.  Taverna 19 is a gathering place and even though you might not know the folks at the table next to you, you’ll feel a sense of community through a shared experience.  That’s what I really want you to recognize about this recommendation- take time to enjoy the experience.  Belly dancers appear Weds, Thurs., Fri. & Sat with shows at 7:00 & 7:40 pm.  On our second visit- We watched as the first dancer was showered with napkins inside by the bar.  Outside we got a plate of rose petals to toss as the dancer entertained us in the outdoor courtyard.  While we were enjoying some wine & small plates, the entire floor became covered in rose petals adding to the authenticity of the taverna experience.  It was so festive and so much fun, like I said- we couldn’t leave! Dancers did a great job at encouraging others to join in the festivity and dance with them.  Of course- respectful tipping of the dancers is encouraged but not a necessity.  I predict that Taverna 19 will be THE place to see the regions best dancers as well as international touring acts.  “Dancing at Taverna 19 is a dream.  There are napkins and rose petals showering you.  The staff is like a big family and the customers get in on the fun by dancing with us. It is truly a Greek experience right here in Pittsburgh,” says Jemeena a beautiful local dancer & instructor.

Jeremy Strungis serves as Master Mixologist at Taverna 19, and believe me when I tell you- the Burgh is lucky to have him!  He was recently chosen as one of the Top 100 Mixologists actually landing in at #4 Trend Setting Mixologist in the Country!  With homemade infusions of everything from rum to tequila and some very interesting ingredients like cucumber juice, green tea and egg foam; Jeremy has managed to bring the “art of the cocktail” to Taverna 19.  Please don’t be intimidated by ordering an artfully created cocktail, part of the experience is watching and learning about the libation which often has layers of flavor or subtle notes of a fresh herb.  Call these “craft cocktails” if you will, they are always made individually by hand, no premade mixes here.  Remember-part of the taverna culture is eating AND drinking.  On the outside courtyard, a separate drink menu includes cocktails served in Mason jars and even sno cone cocktails.  My favorite sno cone cocktails were the Flashback- bubble gum vodka with infused with garden fresh peppermint syrup and the Dracula Bite – Super Cola Vodka with fresh cherry puree and sage syrup!  You have to try one.  Their signature house cocktail is OMG.. Let me tell you, one sip and you will understand the name of this cocktail.. it will have you saying “OMG!” Several types of Ouzo are offered and the wine list includes 20 for $20 wines in both reds & whites.  There’s definitely something for everyone and if you just can’t seem to land on a specific- ask Jeremy!  He’s eager to present his cocktails, describe the inspiration and the details.  He’s truly a cocktail artist, and as I always like to say “the love is in the details”!   House favorite is the Margarito, a Margarita & Mojito mix made with fresh herbs grown in the courtyard.

Now let’s get to the food!  Meze, or appetizer sized portions of traditional Greek cuisine include Fresh Dolmades ($8) grape leaves filled with rice, lentils & herbs; Tzatziki ($&) imported Greek yogurt with cucumber, fresh dill, olive oil & garlic; Hummus ($6), Red Feta ($7) & Melinzanosalata ($6) spreads accompanied with fresh grilled pita are just a few.  Hot Meze includes (my personal favorite) Flaming Saganaki ($8) served flaming & extinguished tableside is a must have!  Spanikopita ($6) filo dough stuffed with spinach and feta cheese;  Psites Piperies ($6) fire roasted bell peppers drizzled with olive oil; or Kolokithia Keftedes ($7) seasoned zucchini croquettes with red feta spread.  The art of Ouzo drinking includes eating enough to balance the alcohol content of the liquor so as to not be overwhelming.  Special Ouzo Meze are presented- Kalamarakia ($8) crispy seasoned calamari served with lemon aioli; Garides Saganaki ($9) jumbo shrimp with tomatoes, peppers & feta cheese; or something I’m dying to go back again & try- Midia Ke Ouzo ($11) mussels in Ouzo citrus broth served with grilled ciabatta. It just sounds so good.

Our friendly bartender Tom told us that the staff have had to master correct pronunciations, so don’t be afraid to point, attempt or ask about a menu item.   I’m a stickler for correct pronunciations, so I just have fun with no fear.  Actually, a really long time ago, a Greek friend took me to a Greek food festival and wouldn’t let me order any Greek desserts or pastries until I could pronounce them correctly!  Quick learner!

A fresh addition to your meal or table are the Salutes, traditional Greek salads or the Sides- Xorta ($8) seasoned wilted greens with olive oil and lemon juice; Patates Tiganita ($8) Greek fries seasoned with salt, oregano, shaved kefelograveria cheese with a truffle mayo on the side.  If you like a good french fry, I’m just sayin’, this is a great french fry!  The final traditional side is Briam ($7) zucchini, squash, tomatoes, garlic confit, potatoes, herbs & spices which would make a nice addition to the grilled meat or traditional dish offerings.

Lamb chops, Cowboy Cut Rib eye, Angus beef, marinated lamb, shredded slow roasted lamb or stuffed bell peppers make up the entrée portion of the menu.  Most grilled meats are marinated in Latholemono, a traditional marinade of fresh lemon juice, extra virgin olive oil, Greek oregano. Sea salt & cracked pepper.  Family style portions are offered and priced per person, just ask your server for details.  We didn’t sample any entrée options as our party enjoyed the flow of food and cocktails much more than a serious meal.  I’m looking forward to returning for a pop-up lamb roast.  The evening we were last there, Chef Torrey Davis brought out a whole lamb in preparation for the outdoor spit & the next days lamb roast.  Pop-up dinners are the trend in cool cuisine at the moment and the best reason ever to “friend” a restaurant on Facebook.  A friend of mine calls it “facey-space” but when I get wind of a full fledged lamb roast in the Strip District, I call it social networking at it’s finest!

Sunday Brunch boasts an entirely different brunch menu but one thing I know for sure- they have candied bacon!  Candied bacon.  Brunch.  Lamb.  Cocktails.  Outside.  Yes.

I’m almost out of room with so many things to tell you about Taverna 19…….

You’ll just have to get there.

Closed Monday & Tuesday.

Restaurant is open at 11am daily for lunch.    Kitchen closes when it closes.

108 19^th Street in the Historic Strip District – Phone:  412.224.2720

www.taverna19.com  Opa!  Hope to see you there!

San Antonio –  Inroduction                                                                           By: Suz Pisano

Just when it was starting to heat up a little bit in the Burgh, Nightwire went South.  I wouldn’t necessarily say “deep South” but definitely deep in the heart of Texas – San Antonio, Texas to be exact!

On the drive from the airport, I fell in love with the architecture and the ambiance of this beautiful Texas City.  Nightwire was invited for a culinary adventure featuring some of the finest restaurants and some of the fastest rising stars of the San Antonio scene.  As we pulled into Hotel Havana, a lovely boutique hotel along the famous Riverwalk, I couldn’t wait to peruse the itinerary and see what was in store for our adventure.  First, let me tell you a little bit about the hotel.

Hotel Havana was originally built in 1914 by a successful local grocer as a residence hotel for his buyers. The name was inspired by the lush riverfront surroundings reminiscent of the Caribbean island city.  The Mediterranean Revival design of the building reflects this influence and the Spanish Colonial architecture of surrounding San Antonio. Hotel Havana’s pan-Latin influence pays tribute to the diverse cultural elements of its Cuban namesake, as well as its proximity to Mexico and the roots of its home in San Antonio. The property offers 27 unique rooms ranging from studios to King and Queen Suites to a split- level Penthouse. Hotel Havana is highly recommended. http://www.havanasanantonio.com/

Welcome cocktails were served at Ocho, the restaurant and lounge space serving drinks and food downstairs in the hotel’s lower level and upstairs on the riverfront. Ocho also provides  room service for hotel guests.  The property was reopened in 2010 by hotelier Liz Lambert and Bunkhouse Group and is listed in the National Register of Historic Places.  This gorgeous setting was the perfect backdrop for appetizers and fancy cocktails.  I did have a phenomenal breakfast there one morning where I lingered over coffee just to enjoy the beauty of the space.

San Antonio hosts an annual food festival – Culinaria, which features events, restaurants, cocktails, celebrity chefs, and lots and lots of great food!  Nightwire was excited to be a part of this gastronomic celebration.  Chef Jason Dady of Bin 555 hosted our first dinner.  The Winemaker’s Dinner was situated in a room off of the main dining room where long tables greeted us and we were told that food would be served family style.  Chef Jason said that he hoped that by the end of his “Umai Mi” themed dinner we wouldn’t be able to see the table because of so many plates.  Umami is one of the five basic tastes (combined with sweet, sour, bitter and salty). It refers to the taste of glutamates and nucleotides that naturally occur in foods such as fish, cured meats, and products that are fermented and age (soy sauce, cheese, fish sauce). A Japanese Professor from the words umai meaning delicious and mi meaning taste first discovered this phenomenon in 1985.  Fire Roasted Edamame, Shrimp Rolls, Hot Sticky Pork Ribs, Lemongrass Roasted Chicken, Spicy Cumin Lamb, and Brisket were some of the plates that graced our table.  Winemaker Dinners were hosted at various locations throughout San Antonio, prices varied by location.  Check out Culinaria details on their website- www.culinariasa.com   Also be sure and check out Chef Jason’s restaurant at www.bin555.com  It’s a must visit if you find yourself in San Antonio!

Following dinner, our group was invited by local restaurateurs and celebrity Chef Johnny Hernandez to meet him at this home/event space to prepare a barbacoa for brunch the following day.  I learned a lot about cooking lamb wrapped in banana leaves covered with giant agave leaves & lowered into an 8-foot pit.  The set-up was mind boggling with technology & artisanal flair.  After watching the preparation, we went inside Casa Hernan to relax with a tequila tasting.  I couldn’t help but feel bad for those in the group that opted to return to the hotel and miss this private time with Chef Hernandez.  We tasted two of his private barrel selections created for his restaurants.  I like tequila, have learned a lot about it and was blown away by the experience.  Chef Hernandez travels to different Mexican villages seeking out the finest artisans for furniture, glassware, plates and an abundance of original artwork.  I could hardly wait for brunch the next day and to get to see everything in the daylight.  I mentioned that Casa Hernan is also his living space, which sits atop the beautiful event space where brunch was to be served the next day.  Weddings, parties and occasional pop-up brunches are held here.  Read more about Chef Johnny at www.chefjohnnyhernandez.com

Barabcoa Brunch at Casa Hernan was certainly a highlight of the trip.  The photos can’t possibly convey the warmth of the environment and the authenticity of the dishes served.  The lamb barbacoa was served with a broth and was absolutely the focal point of the experience.  I met a tequila purveyor who suggested that the Anejo be sipped along side coffee.  The Mexican coffee served was delicately spiced with a little cinnamon and I quickly found that he was absolutely right!  Casa Hernan and Chef Johnny Hernandez made me love San Antonio even more.  I have to go back to try his other restaurants!

Ommegang –  The Best Belgian Beer Brewed in the US!                                               By:  Kyle Bloser

Ommegang was founded in 1997 by Don Feinberg and Wendy Littlefield. The two were in the industry as beer importers, bringing Belgian beers into the United States through their company.  Together they decided to build a brewery and stick to what they knew and utilize their expertise and brew Belgian style ales. They took a vowel to do everything correctly and in the traditional manner. This commitment allowed them to produce a high quality Belgian craft beer that leaves you wanting more. The brewery itself is designed to look like an old farm in the traditional Belgian style, just like their beers. One unique, almost lost art, that the brewers use at Ommegang  is open air fermentation which allows the yeast to be harvested off of the top of the “new” beer. They reuse this yeast for bottle conditioning which allows the beer to have a second fermentation in the bottle. This process allows the beer to be much like a wine and get better with age. They do an initial bottle conditioning at the brewery before the beer is even shipped to the distributors for sale. Doing so ensures that their high quality product will be properly aged to allow the beer to be the best it can be. They have six different beers that are brewed year round and a new Summer and Fall seasonal line. Ommegang also produces special editions one offs throughout the year.  The brewery is the premiere Belgian brewery in the United States because they are the only ones who use all of the traditional techniques from their European counterparts. The brewery itself is a really cool place located in Cooperstown, New York.  Ommegang is located on a hop farm, which adds to the experience of being at a brewery because you are surrounded, by one of the main ingredients in beer. Cooperstown was once the hop growing capitol of North America. The passion of the original owners (the Brewery is now by Duvel Moortgat of Belgium) with the production of their beer is to produce an extremely high quality product that makes Ommegang’s craft beers the best Belgian style craft beers in America.

Recently the brewery partnered with HBO to produce a special edition beer series for one of their special series, The Game of Thrones.  The Game of Thrones series  beer was released before the beginning of season three.  The beer itself is called Iron Throne and is a Belgium Blonde Ale. The Brewmaster Phil Leinhart said “the opportunity to collaborate on a beer based on the cultural phenomenon of Game of Thrones and exploring ways to make the beer truly reflect aspects from the show. It made us approach development in a completely new way and I think the first edition Iron Throne reveals that. With a Lannister currently on the throne, it made sense to do a delicate, but piercing Golden Blonde Ale with Noble hops. Iron Throne is certainly fair in color and soft in appearance, yet it still possesses a complexity and a surprising bite. ” The beer comes in corked bottles and is a limited edition treat that has been racing off the shelves due to the shows cult following. Look for a second edition and completely new style of the beer this fall.

Here is a description of Brewery Ommegang’s six everyday beers and one of their more sought after one off’s called Gnomegang.  Cheers!

Rare Vos, is an amber ale. The beers name comes from a famous café in Belgium that is known for its food and beer. Ommegang describes this beer as a tribute to the traditional Belgian style Café amber ale, which allows it to be unique and rather refreshing. The beer itself is very balance and had a good spice flavor, allowing it to be very drinkable. The spiciness comes from grains of paradise and orange peels. When poured it has a big head that allows the beer to release its spicy smell. It also has a little bitterness that comes along with the hops that used in the beer. It is one of the most balanced beers we’ve ever tried in terms of flavor characteristics because it is based on a complex yet drinkable style of beer. It pairs very well with food and goes well many different dishes. You can enjoy the beer with any cheese or something sweet and spicy or with a dessert like bread pudding. It also pairs very well with pork belly for its fattiness and salty preparation as well as lobster due to their sweetness. It can also be added to chili’s and jambalaya to add a unexpected but pleasant taste.

Hennepin is definitely one of my favorite beers, it’s a farmhouse saison. This is a golden ale that is brewed with grains of paradise, orange peel, coriander, ginger, and other spices. Hennepin is named after the European explorer Lord Hennepin, who was the first European to find Niagara Falls. Just like him, the beer is adventurous and lets you discover new things about it the more you drink.  It’s a bottle-conditioned ale, a little different but all of them are very good, and extremely drinkable. This was the first saison brewed in the United States and has been extremely popular ever since its release.  Hennepin is on the strong side in terms of saison’s with an ABV of 7.7% which is much higher than most other saison beers. The farmhouse ale is good choice all year long because it is strong enough to keep you warm in the winter months but refreshing enough to quench your thirst in the summer heat. The beer pairs well with Asian food due to its spice and hint of ginger flavor. It also pairs really well with fish due to the same factors allowing it to expand and build on the flavor of the dishes.

The Witte is the most traditional Belgian style beer of the brewery. Witte in Belgian means wheat, which is exactly what it is, a wheat beer. The beer is brewed uniquely less sweet than most other wheat beers allowing for a tangy wheat finish to shine though. This is the most refreshing of the beers and lends itself perfectly to being enjoyed after a long day in the sun or while out in the sun. It’s an excellent summer beer even though it’s not necessarily meant to be. The wheat allows it to have a lemony citrus flavor, which adds to its refreshing characteristics that makes it such a good beer. This combination allows the beer to be paired well with almost anything. It lends itself to lighter things such as salads and appetizers but also due to its sweetness and tanginess, it pairs well with barbecued food as well as with mussels and seafood. The citrus characteristic pairs with almost any food perfectly because it enhances the flavor of any of the dish.

Gnomegang is a limited edition one that is the current rotating limited edition.  Gnomegang  is a Belgian strong pale ale with a subtle spiciness that gives it the distinct Belgian characteristics that make Belgian style ales so unique. It starts off on the fruity side in terms of flavor and then you catch the yeast, which creates a more complex flavor, enhancing the flavor. The beer is strong with an ABV of 9.5%, which is hidden well in the beer.  It doesn’t overpower you like many stronger beers despite the high ABV. It pairs with similar foods like the Witte and the Hennepin, so seafood, spicy food and pork.

The BPA is a unique take on a Belgian Pale Ale, which is dry hopped to add a crisp finish. The beer pairs well with fatty foods due to the bitterness that comes from the variety of hops that are used in the brewing process. The Belgian yeast allows the beer to have a sweeter flavor than the traditional pale ale but is a pleasant addition due to the hoppiness of the beer.

The Abbey Ale was the first beer that the brewery produced. This beer was designed after a Belgian trappist monk dubbel. The abbey ale is a dark beer that is malty and has a strong head. The beer is also great to age in a cellar, which allows the beer to get better with time like a wine due to the yeast that is put in the bottle for the bottle conditioning. This beer is similar to a wine and pairs well with most foods particularly pastas and red sauces due to the beers fruitiness.

Three Philosophers is a very unique beer because it is a Belgian quadrupel that is brewed as a darker ale in the traditional Belgian style technique but then another style of beer is added. The beer that is added is traditional cherry ale called Liefmans Kriek that is imported by Ommegang to the United States. The mixture is 98% ale and 2% Kreik, which gives it a refreshing cherry flavor that draws it towards the dessert pairings. Three Philosophers also pairs well with cheese and stews and can also be used as a great marinade that will add a really great flavor to your meat.

These are just a few of the many high quality beers that Brewery Ommegang is known for. The majority of their beers come in the 12 ounce traditional bottles as well as the corked big bottles. No matter what you pair them with or what you drink, them out of you’re going to enjoy them.  You will definitely recognize the love and enthusiasm that is put into Ommegang beers. Their brewery’s slogan is everything happens for a reason, and if you drink some of their beer something will happen for a reason, you will be happily refreshed and want more. But there’s no surprise there, because it did happen for a reason, high quality beer.

Ommegang is located in Cooperstown, NY.  To learn more about this brewery you can visit them online at www.ommegang.com – Ommegang is proudly distributed by Frank B. Fuhrer Wholesale.

Sprecher Brewing Company                                                                        by:  Kyle Bloser

Sprecher Brewing Company was founded in Milwaukee, Wisconsin in 1985 by Randall Sprecher. Randall worked for one of the major brewing companies in the area, which inspired him to go out on his own to produce a high quality lower quantity beer.  In 1985, he started his own brewery, brewing fine European and traditional beers and gourmet sodas. Then in 1995, Sprecher Brewing  moved into a larger warehouse location.  This brewery is well known for its award winning high quality ales and lagers however they are also known for their gourmet sodas, particularly their orange soda and root beer.  The brewery has 6 year round beers and a large variety of seasonals that are all low volume but very high quality. Their newest venture is Hard Root Beer a new alcohol beverage.

Hefe Weiss is a tribute to the traditional German beer. This beer is a hazy golden color that is created from the yeast that is used.  Because it is a beer that has its roots in Bavaria it has the big creamy head that is the signature characteristic of a Weiss beer.  This beer has a citrusy flavor to it as well that allows it to be an extremely refreshing beer – great for drinking on a hot summer day.

Black Bavarian is another traditional German beer much like the Weiss has its roots in Bavaria. The beer itself is a Kulmbacher style, which is a darker lager. The beer itself has a dark head that makes it look like a stout but is unique in flavor. This beer gets its name from the city where it comes from; but the flavor is unique to the city itself. This beer is almost a lost art in the United States and is something you rarely see here. This beer is a surprising treat that you don’t expect.

Pub Ale is a unique take on an English Brown ale. This is one of the few beers that they make that doesn’t have roots in Germany, that being said this is a great beer itself. The beer is an ale that is less fizzy and more of a refreshing darker beer.

Special Amber is exactly what it says it is, special. The beer is an amber lager that you don’t often find many places brewing anymore.  Special Amber is one of those beers that has been lost over the years and overlooked in the United States. The beer itself is a Vienna Lager style, which is a unique style of beer that was traditionally only brewed in Vienna. It’s a unique beer because it has hops in the background which is something normally not found in a Vienna Lager.

Summer Pils is their current seasonal beer that they are brewing right now. This summer beer is extremely refreshing and perfect for those hot summer days and long summer nights. Summer Pils is a Czech Pilsner style beer, which is light and very drinkable making it a great beer for summer. Summer Pils is one of the newest beers that is currently being produced.

The brewery brews a lot of other seasonals, special edition and reserves that are released throughout the year.  All of these beers are known for their high quality and unique takes on the various styles of beer.

Sprecher Brewery has recently started brewing something unique to them. As previously mentioned the brewery is also known for their award winning root beer and sodas. They proudly just released a Hard Root Beer.  Their Hard Root Beer is their award winning root beer with alcohol added to it. It’s called Bootleggers Bourbon Barrel Hard Root Beer. This is something that has not been done by anyone else in the marketplace and it opens the brewery to a whole new market and lets them compete in a whole different market segment giving the consumer a new specialty drink to enjoy that comes from the high quality product line  Sprecher Brewery  is known for.  Sprecher Brewing is dedicated to brewing fine European and traditional beers and gourmet sodas. To learn more about Sprecher Brewing you can go to www.specherbrewing.com – locally distributed by Galli Distributing.

The Just Beer Project…..

Craft Beer Pioneer Responds to Exploding Craft Category…

            One Brewery Goes Back to the Beginning of Craft

Every action has an equal and opposite reaction, and that’s exactly what’s happening in the world of craft beer. It’s not uncommon to see bar tap towers with 50 to 100 draft lines, full of beer with extreme bitterness units (IBUs) and alcohol content (ABV) that is so high the drinker can only enjoy one or two. Craft beer veteran, Alan Newman, has chosen to go against the grain to offer a more simplified approach to craft, notably named, The Just Beer Project.

The craft beer industry is growing, and at a rapid rate. In 2012 there were over 2,300 craft breweries in total, and that number increases literally by the day. Bars and restaurants have embraced the rise in craft, and begun offering more beer styles with exotic ingredients, high bitterness units and high alcohol content.

Newman, founder of the Magic Hat Brewing Company in 1994, is familiar with the world of craft beer, and recalls its early days:

“Back nearly 20 years ago when we started Magic Hat, every bar had three ‘light’ beers, another domestic or two, and maybe a few imports. Any beer with the sign of all malt got my order,” says Newman.  “I was inspired by the idea that beer could be flavorful and delicious. That was the true catalyst that started the Magic Hat Brewing Company.”

Today craft has evolved into an ever-growing list of styles and unique, exotic ingredients, which Newman is no stranger to – after all he was among the first to experiment with the unconventional.  The early days of craft were all about the innovation and the renaissance of beer.

“It wasn’t until the past few years that the IBU and ABV wars began. They add flavor, aroma and character, but everything in moderation, please,” said Newman. “I don’t want 120 IBUs or 9% ABV on a night out with friends. All I want is a good tasting beer that I can drink all night long.”

The Just Beer Project’s mission is to deliver beer drinkers un-complicated world-class craft brews that are delightful in their simplicity – nothing too complicated or exotic, with all natural ingredients. Their beers are sessionable, staying in the 5% ABV range, and focus on a great balance between malt and hops.

The first beer offered by the Just Beer Project, Just IPA, is an approachable IPA. For the aficionado, Just IPA comes in at 45 IBUs and a sessionable 5.2% ABV. It’s brewed with four hop varieties and two different styles of malt, then dry-hopped with Citra, Simcoe, and Cascade hops giving it a well-balanced malt flavor and fresh hop aroma. For the person who’s looking to spend less time reading about beer, and more time drinking it, Just IPA is the perfect choice.

Just IPA is available on draft in Pittsburgh currently at over 189 locations and growing! Locally here are just a few of the bars that currently have Just IPA on tap… Fuel & Fuddle, Oakland – Garage Door Saloon, Oakland – Smokin’ Joe’s, South Side – Piper’s Pub, South Side – Gateway Grill, Northern Pike, Houghs, Greenfield Ave., Pgh – Hampton Sports Zone, Allison Park – Cupkas 2 – South Side – Rolands, in the Strip.

Just IPA – You drink it.  It tastes great… Just IPA – 45 BU’s, 5.2% ABV, Malt: Weyermann floor Pills, Honey Malt. Hops: Chinook, Ahtanum, Citra, Cascade. Dryhop: Citra, Stimcoe, Cascade. The Just Beer Project is a craft beer company with a mission to deliver World Class Craft Beers, expertly brewed, without all the complication!

About Just Beer Project
The Just Beer Project is a craft beer venture from Alchemy and Science, based in Burlington, Vermont. The Just Beer Project was launched in 2012 set out with the mission of un-complicating the world of craft beer.  http://www.justbeerproject.com.

Anderson Valley Brewing Company                                                                                        By Sean Creevey

Anderson Valley Brewing Company is definitely not your typical craft brewery, they do things their own way, in their own language, and at their own pace. Located 40 minutes from any main road and a two hour drive from the Golden Gate Bridge, Anderson Valley Brewing Company (AVBC) doesn’t need to conform to national trends or feel the need to follow the beer classifications that can become technical gibberish, clouding the heart of the matter: good beer is good beer. In the Anderson Valley, the brew comes from the heart, not from the wallet. While others put their bottom line at the top of priorities, AVBC emphasizes fun and creativity while creating interesting but ultimately drinkable beers. As the owner, Trey White tells his employees, “it’s a marathon not a sprint” and with that message in mind AVBC has been creating World-Class beers for 25 years.

Of course,  beer is top priority at any brewery, but like the best of ‘em there is more to a brewery that allows the brews to be enjoyed in context. Located on 30 acres of woods, pastures and even a disk golf course Anderson Valley has worked hard over the years to incorporate as much of the community, human and otherwise, into their production. AVBC has a strong commitment to their local environment, which may have to do with the origins of the brewery itself. The valley was initially found by accident while tracking a wounded deer and instead of dinner what was found was a magical place tucked away between the mountains. When people began to come to the valley it seemed wrong to disturb such a majestic place.

AVBC is no exception to the sentiment, every year the Waste Reduction Awards Program (WRAP) recognizes businesses in California that perform an outstanding job at reducing their waste, and AVBC has been awarded that prestigious award five times. Like many breweries nowadays, all the spent grain is reused for cattle feed, by local organic farmers for their various purposes and to grow mushrooms. Not only are the spent grains reused, so is just about everything that comes into the brewery, glass, plastic bottles, cardboard, plastic wrap, and everything else they can reuse and recycle, they do. It’s not all about what leaves the brewery,, but what comes into it is also taken into consideration. When AVBC began to outgrow their last building they moved and consequentially needed larger brew tanks to meet their demand. Instead of having some brand new tanks commissioned (which would use many resources) they found a couple copper ones in Germany that were no longer being used. This was a one-time purchase that would likely go unnoticed by other breweries as far as incorporating it into their Carbon footprint. On the day-to-day scale, they’re still conscientious, utilizing glass bottles that are 50% postconsumer and 65% total recycled content. AVBC is also starting to use cans for distribution, adding all their recyclable benefits. To top it all off, in 2006 AVBC installed a large solar panel array, one of the largest at the time actually, which works to produce 40% of the electrical needs of the facility.

When you find yourself admiring the artwork of a bottle or can of your favorite AVBC brew you might notice a couple things that could use some explaining.  For one, there’s a bear with  antlers, don’t worry it’s not actually found in the wild, but it is found in the brewery. This creature that I speak of is the official mascot of AVBC and his name is Barkley, he is a mix between a bear and a deer which the staff has so aptly named a beer (bear X deer = beer). Another thing that you may notice is the strange words and names of brews, they might seem foreign or otherwise strange and unusual, as they should. This all comes from  the history of the valley: without giving yinz a history lesson the people of Anderson Valley created their own dialect in order to distinguish the city folk from the people of the valley (as well as allowing the valley folk to make fun of the city folk in front of them). Thus, Boontling was created, and the phrase “bahl hornin” was part of it and is now on all the packaging of the brews. What it means is “good drinking” it’s a sort of toast as well as a way of life. Therefore, most of their brews incorporate some boontling into the name in order to give it that much more of a personal feel, in case you didn’t get enough from the brew itself.

The current system that AVBC works off is a 100 barrel system that they use for the production of most of their beers while they use their 10 hectoliter system that they use to experiment with. For example, their Mendonesia series was born on their smaller system, including their estate ale, Mendo Mello which uses Chinook and Cascade hops fresh from their own fields. AVBC is continually trying new brews and experimenting with old like the Imperial Boont which is essentially the Boont Amber Ale with double all the ingredients in the same volume. From lager to Belgian style Trippel AVBC covers their brewing bases, approaching all beer-drinkers with quality brews— they even have a pumpkin ale coming out towards the end of July, so keep an eye out for the fall brew. And we owe the great pleasure of enjoyment to the wonderful people at Vecenie Distributing Company, without them these delicious brews never would have made it this far east. So next time your bahl hornin’ remember who’s responsible for your pleasure.

Summer Solstice: poured from a can with a nice big and frothy caramel colored head. Notes of caramel and sweet malts in the nose and a beautiful amber color. If you’re looking for a classification for this brew you won’t get it from the brewery but for those who need to have a category for their brew to reside in it would be a cream ale. Although the folks at the brewery wouldn’t necessarily call this a cream ale, that’s what it’s become known as. It’s a brew that doesn’t try to fit and you simply can’t help but accept it for what it is. In fact, the brew has gathered such a liking that it has gained a nickname that I personally find to be the most accurate description of the beer. What Summer Solstice has so affectionately been named is “cream soda for adults” and I couldn’t agree more. At 5% ABV you can stand to have a Summer Solstice session and reminisce of the days of cream soda and kiddie pools.

Boont Amber Ale: this brew is the flagship brew for AVBC and it’s no surprise, this just may be one of the best ambers the world has seen. Poured from a bottle with a solid two finger tan head and a deep copper color. The nose is undeniably fruity with peaches and berries coming to mind, take the first sip…wow, I didn’t know an amber could have so much going for it. The fruit stays, but doesn’t linger, the malt certainly takes over the tongue, but with a bit of a hoppy finish. The hops are so masterfully placed in this brew that they breathe life into the brew and then back away so you can enjoy it. I’ve found that paring it with a nice sunset is ideal, the color of the sky matches the color of the brew and everything is right in the world. Coming in at 5.8% ABV you can stand to have two (or three) and mull over the meanings of life.

Hop Ottin’ IPA: the favorite of their brews on this side of the country, an IPA for the ages. Stick your nose in it, it’s undeniably, deliciously hoppy. Then take your tongue to it and behold the glorious “C” hops, Columbus and Cascade, which give you that notable grapefruit taste. Perfectly balanced with malts that provide a backbone, which works to enhance the hop aroma IPA enthusiasts love. A dry, herbal finish that furnishes a feeling of satisfaction yet still has you craving more. An archetypical West Coast IPA, upfront, bold, well-balanced, and easy-going. Coming in at 7% ABV and 78 IBUs this is a brew best enjoyed with sharp cheddar or some curry chicken or, of course, all on its own.

Other Year Round Anderson Valley Beers available in Western Pennsylvania are: Poleeko Pale Ale, Heech O’ Hops Double IPA, El Steinber Dark Lager & the collaborative brew , Wild Turkey Bourbon Barrel  Stout.

To learn more about Anderson Valley Brewing you can visit them on the web at www.avbc.com  and Vecenie Distributing at www.beersince1933.com

PITTSBURGH BREWING – IC LIGHT MANGO                               by:  Andrew Schroeder

Summer in Pittsburgh usually means a few things: trips to Kennywood, Pirates games, Pens playoff games, and the Stanley Cup (hopefully), and amidst all this, beer. Not that we beer enthusiasts don’t enjoy beer year-round; there’s just something about the summer heat that makes a beer much more enjoyable, almost a necessity. There’s a reason more beer is sold in the summer than in any other time of the year. Moreover, since June 2011, the palates of Pittsburgh beer enthusiasts have been treated by Pittsburgh Brewing Company to a sweeter, richer flavor when the summer months roll around, and the city’s favorite seasonal will be reappearing this year as expected.

IC Light Mango has been a huge hit in Pittsburgh since its release, and it’s becoming more successful every year. In fact, it’s one of Pittsburgh Brewing Company’s most popular and talked-about beers. Part of the appeal may lie in the brand’s seasonal schedule; as anticipation for summer grows in dull and dreary spring days, beer enthusiasts envision the perfect companion drink to those summer days, and for many, no beer will do but IC Light Mango.

Over the past few years, flavored beers have grown more and more common, and fruit beers in particular see popularity spikes in summer months. I and many other beer enthusiasts enjoy a lively, fruity flavor when the weather gets warm, and Pittsburgh Brewing Company has put its stake in this new territory. But to say IC Light Mango goes along with a trend would be to sell it short. While the creation of IC Light Mango was undoubtedly inspired by the rise of seasonal flavored beers, it would be most apt to see it as an improvement upon the trend, not a derivative of it. Over the past month, I’ve treated myself to many different flavored beers, especially ones with fruit flavorings. While they are usually pleasant, they too often become overpowering, too sweet, to the point where drinking more than one feels like drinking a smoothie – I love smoothies, sure, but I don’t want one where I thought I had a beer. IC Light Mango does not taste like mango juice in a beer can; it tastes like beer with a mango twist. The two elements, American-style light lager and mango flavoring, complement each other; neither dominates the other.

Not only that, but mango itself is not your typical fruity beer flavoring. Summer beers are most often lemon- or lime-infused; you’ll see some that have orange, others strawberry, others raspberry, but you don’t see mango-flavored beers that often. And, compared to the other fruits listed, mango is an especially tropical and summery fruit to flavor a beer. Pittsburgh Brewing Company chose mango flavor not only because it would differentiate its summer fruit brew from others but because it simply fits better. Mango beers in the summer just make sense.

So yes, fans of IC Light Mango have the beer’s triumphant return to look forward to, but there’s something new in the mix too. This year will be the first that the Pittsburgh Brewing Company is offering IC Light Mango on tap in addition to its traditional 24-pack. Speaking personally, I’d prefer a bottle to a can, but a draft beer tops it all; the flavors are fresher and stronger, more pronounced. And this year we’ll have an opportunity to experience IC Light Mango in this format. I intend to get a 24-pack of bottles of IC Light Mango, but I’m definitely going to make a point of getting myself to a bar that has it on tap.

With the combination of IC Light Mango and the newer IC Light Berry, Pittsburgh Brewing Company is putting its own stamp on the fruit-flavored beer world, but in a newer and frankly better way. These don’t taste like wine coolers as do many other fruit beers; they taste like beer with fruit infusions. They’re drinkable and not too sweet at the same time. A summer in Pittsburgh without IC Light Mango is like one without concert tailgates or sweltering heat: just not the same.

Arcadia Ales                                                                                                                    By:  Sean Creevey

There is certain knowledge that can only come with experience, knowledge that can be taught and learned but simply understood more with time. Arcadia Ales is currently in their 16th year of production and throughout those years they have formulated a method that is unmatched in quality and creativity. Coming back to PA only a month ago after some revamping of the company, Arcadia Ales is going full-force, so expect to start seeing them everywhere and if you don’t, just ask, they deliver. Located in Battle Creek, Michigan, Arcadia Ales has been producing British-inspired American ales since 1996. What British-inspired means for Arcadia Ales is that they brew in a traditional style, true to the British ales of old; there will be no lagers coming out of this brewery. The yeast they use, the styles they brew, and their place in the brewing community of Michigan is reminiscent of the way it was started across the pond.

Community is also a large part of who they are, helping out the other local Michigan brewers and the larger community as well. They like to keep it friendly. If a neighboring brewery runs out of a certain malt, for example, then Arcadia is there to help them out. They don’t compete they collaborate,  having multiple beer fests throughout the year for all the local breweries to promote their brews. As far as the larger community goes, Arcadia Ales throw fundraisers frequently to help the local zoo, marathons and various other community endeavors. So when you buy a case just remember that the money isn’t going right into someone’s pocket, but instead is helping a larger community.

Arcadia Ales has over 22 in their rotation, all very unique, all very delicious and all brewed with a special strain of yeast. To the beer geeks out there you may have heard of it and have some reservations about it, but fear not, Arcadia Ales has the venerable knowledge necessary to create memorable brews. Of course, the yeast that I am speaking of is Ringwood. It’s technically a mixture of a couple of different strains, blended at certain times during their aging. I won’t go into the details, but for those of you who don’t know about Ringwood, it’s a very unique type of yeast. It’s generally referred to with a love-it-or-leave-it dichotomy. However, you mustn’t let this scare you. Everyone has a different tongue; some like dark beers, some like light beers and some don’t like any beers (whoever they are).

Ringwood has its origins in Great Britain where its vigorous nature helped to produce the malty characteristics found in traditional British ales. What this means is that, like Belgium abbey yeasts, Ringwood will eat every possible fermentable sugar so you have to be careful when brewing with it, especially if you want to bottle condition a brew (exploding glass is bad). Also, Ringwood necessitates an open fermentation style of brewing, a style that is pretty rare these days. However, Arcadia Ales wants the full-fledged British authenticity, thus they brew all of their ales with open fermentation. I know, this may sound crazy to some of you home brewers, but rest assured there is a method in this madness.  Imagine Ringwood as a living entity (because it is). It likes to get to know its surroundings, feel out the environment and adapt; it’s still not entirely understood but when the brewer is good Ringwood becomes a faithful companion. Ales are top-fermenting, as opposed to lagers which are bottom-fermenting. What this means for Arcadia Ales is that Ringwood acts as a natural barrier to the outside world, so you can relax about the contamination of the brew. When fermentation begins the yeast starts to form a protective layer on top of the fermentation tank. Essentially what happens is when the yeast start to multiply they form a 3-4 inch thick layer of yeast on top; the layer that is exposed to the air hardens and effectively creates a natural closed fermentation system. And just for the icing on the cake, there’s so much carbon dioxide coming off the tanks that anything living would have a pretty difficult time doing anything on top of the yeast.

But enough about the technicalities; let me introduce you to some of the brews. I’ll only be able to scratch the surface of the plethora of brews they make, but rest assured, their quality craftsmanship transcends their entire line.

To start us off is one of the most popular in Michigan. They didn’t mess around with any fancy names, and the artwork is straight to the point. Their India Pale Ale is simply called what it is, IPA. With generous amount of dry-hopped Columbus hops, this IPA is the prototypical IPA: piney, and citrusy with a solid malt foundation to keep the hops in check. There’ll be no puckering with this brew, but don’t worry: they have more hops if you want them. This IPA checks in at 5.9% ABV and 41 IBUs.

Another Michigan favorite and summer classic is the Whitsun ale. An unfiltered pale wheat ale brewed with orange peel, coriander and local Michigan honey to enhance the sweetness is just about the perfect thing on a hot summer day.  What’s more is that it now comes in cans, making it more picnic-friendly. Now, before you go and jump on the anti-can bandwagon it should be known that can technology has come a long way from the metallic-flavored beer you might be imagining. At least as far as craft cans go, they’re lined inside, so the beer doesn’t actually touch any metal. They’re airtight and impervious to light (so no “skunky” beer), they chill quicker, they’re harder to break and they’re easier to stack in a cooler or fridge. At 6.2% ABV and 17 IBUs go grab a sixer of cans, a friend and watch the world turn for a while in the sun.

Outside of Michigan the crowd favorite is Hopmouth, a DIPA to remember. Coming it at 8.1% ABV and 76 IBUs this brew is incredibly well balanced. Arcadia imports high-quality Maris Otter malt, a two-row winter variety of barley that produces a flavor that obviously comes from a product grown for quality, not quantity. The malt works to balance the pine and citrus aroma and taste from the hops, which makes for a brew that goes down maybe a little too quickly; or you might turn into a hopmouth.

Arcadia Ales has a bit of everything. They have a rye ale, a scotch ale, a porter, pumpkin, chocolate stout, Irish red, and that’s not even including their vintage series. Like the great wine-producing coastal regions of the world, Arcadia Ales has a vintage series that pays tribute to the natural qualities and historic craftsmanship that goes into each product. These brews are all produced once a year and consequently they change a little every time. The series consists of Cereal Killer, a barleywine at 10% ABV and 60 IBUs; a self-titled Imperial Stout at 9.5%ABV and 82 IBUs; Big Dick’s Olde Ale, an English-style olde ale at 8.8% ABV and 51 IBUs; and last but not least the barrel aged Shipwreck Porter that’s aged in 10-year-old Kentucky bourbon oak barrels for 12 months in abandoned mines in Michigan, 12%ABV and 50 IBUs. All four of these brews are perfect for cellaring, if you have the patience, so drink one now and save one for later, you’ll be happy you did.

Full Pint By Sean Creevey

In the unassuming town of North Versailles sits a friendly little brewery that doesn’t’ get the recognition it deserves. Don’t let the façade of the building fool you; there’s more to Full Pint than their hidden location, once inside you will discover a brewery that brews world class beers. The brew master’s are down to earth people, with a good sense of humor and an even better taste in beer. To prepare for this article, I spent an afternoon at the brewery surveying the facility, talking to locals and tasting the local fair. And by surveying, talking and tasting I really mean walking around talking to Sean Hallisey (brewer and part owner) while drinking beer. Even though I technically went there for work, it was a fantastic afternoon, and I already can’t wait to go back.

Nestled up a hidden road in an industrial park is a prototypical hidden gem in the rough. Established only three years ago in 2010, Full Pint is still in the growing stage, but they’re growing fast. Contrary to popular belief they actually don’t brew out of their basement. In fact, they have a peak output of 8,000 barrels a year and distribute to Pennsylvania, Ohio and Florida. Why Florida, you ask? Well to be frank, they’re just that good, and Florida was lucky enough to figure that out before all the other states between here and there. And they pay more, what’s your excuse? As with any business, they’re always looking for ways to grow and improve in the most uniquely fashionable way possible.

One of their main goals for the brewery in the future is to enhance the pub side of the business. What they currently have is not too shabby as is; they have the standard brew pub fair of their beers on tap. Now you might be thinking, “what’s so special about that?” Well, not only do they do the standard of sixers, growlers, cases, kegs, etc., but they have all of their beers on tap, and I’m not just saying the ones you can get in your local retailer, but special in-house only brews. So for those of you who want to try something new and interesting that you can’t get anywhere else you must visit the brewery. They colloquially refer to these brews as “Nerds Reserve,” and they’re each crafted by a single brewer on a rotating schedule. Some of these brews include Gus, an IPA, an elderflower saison, and a weizenbock.

But wait, there’s more: for your stomach-filling needs they also make pizzas to order so you can stay longer and enjoy more. Is there really a better combination? There might be, and it’s happening soon. They’re still ironing out the details, but expect to see some meat and cheese platters from Wild Purveyors that will have you thinking you’re in the original Versailles. With an amazing relationship between Wild Purveyors and Full Pint (meat, cheese and beer) something unique will certainly come from this; meat beer? Cheese beer? These guys just may have enough cahones to pull off a prosciutto IPA…keep your fingers crossed. Adding to the authentic feel of the pub side of Full Pint is the handmade bar. The bar is a beautiful piece of work of cherry, handcrafted, and complete with malt right in the top of the bar. Jake’s (another brewer/owner) father was the mastermind behind the creation; you might recognize him from the Hobnobber label.

Now what you all came here for, the liquid gold, the social lubricant, the brew. I’m only going to cover a sampling since, with over ten brews, you might get a contact inebriation just from reading about them. Strap yourself in, from the Whiskey Rebellion to Zeus, and 4-10% ABV this’ll be the ride of your life.

All In Amber
This is the brew that started it all. The name isn’t just a name but also representative of what the fellas at Full Pint did to start it all: a few guys pooling their life savings and going all in to do what they love. This amber ale is a favorite among the locals in the pub, a smooth, satisfying beer to satiate that five o’clock thirst. 25 IBUs and 5.8% ABV.

White Lightning
One of their most popular brews and for a reason: wheat, sweet and a little spicy, this brew coats your pallet like a warm bath. No, not warm and soapy, but relaxing, calming, and the perfect thing after some physical labor. And for further enjoyment take note of the label, there’s an Easter egg, an homage, if you will, to their astrological cousin. Hint: Zeus doesn’t particularly enjoy this other brew… 18 IBUs and 5.5% ABV.

Chinookie
A playful brew with a playful name, loaded with Chinook hops, four times during the brewing process and then dry hopped some more. Even though there’s Magnum, Warrior, and Centennial as well, Chinook is what makes this IPA so special. At 103.1 IBUs you will be happily surprised at how drinkable it is. So chin up with someone close and enjoy some ‘nookie. 7.2% ABV.

Perc E Bust
A robust coffee porter brewed with Percolated Guatemalan coffee from the Commonplace Coffee Company in Squirrel Hill. I’ll just let you figure out the humor in this name (check out the label). This robust porter is made with ten different types of malts that creates a pallet so complementary to the coffee that you can’t help but think that it was meant to be. 52 IBUs and 5.8% ABV.

Hobnobber
A personal favorite of mine, the name, the label and of course, the flavor. In case you’re like me and never heard of the word hobnob, you will surely use it now. Hobnob: v. 1. To associate with on friendly terms. 2. To drink socially. A session IPA that keeps you coming back for more, perfect for your inner hobnob. It pours a hazy golden yellow and smells like a venerable IPA, hoppy, but laid back enough to enjoy time and time again. At only 4% ABV that means only 129 Calories, so have yourself a couple and save yourself from another lap around the block. So pick up a few Hobnobbers and hobnob the night away! 50 IBUs.

Rye Rebellion
Rye, rye, and some more rye is what makes this imperial rye stout so special. In honor of those brave souls who stood up to the man, Rye Rebellion is aged in rye whiskey barrels from Wiggle Whiskey in the Strip District. In case the rye flavor didn’t come through enough from the aging process Full Pint used four different types of rye malt: rye, crystal rye, flaked rye and, chocolate rye. Now don’t be scared, you don’t have to be able to enjoy a glass of rye whiskey to handle this brew, but it does taste like rye. With a little alcohol in the nose and whole lotta rye in the mouth, Rye Rebellion is remarkably smooth for being 11% ABV. That being said, take it slow with this one; you don’t want the brew you rebel on you. 55 IBUs.

Full Pint is distributed by Wilson-McGinley Co Beer Distributors in Pittsburgh so if your favorite bar doesn’t have it, be sure and tell them to order it for you. You can visit the Full Pint pub – Daily Mon-Wed 5-9, Thur-Fri 5-11, Sat 12-11. Hours are subject to change if pub is empty after 9. Located in North Versailles – at 1963 Lincoln Highway, 15137 – visit them on the web at www.fullpintbrewing.com or call them up if you get lost at: 412-467-6414.

Fulller’s, Fruli and Hacker-Pschorr Brews
By Dale Zupsansky

Fuller, Smith & Turner – a.k.a. Fuller’s
Beer has been brewed on Fuller’s Chiswick site for over 350 years — as far back as the era of Oliver Cromwell. From the original brewery in the gardens of Bedford House on Chiswick Mall, the business expanded and thrived until the early part of the nineteenth century. In 1829, owners Douglas and Henry Thompson and Phillip Wood welcomed a new partner, John Fuller. The partnership dissolved in 1841, leaving Fuller’s son, John Bird Fuller, alone to run the large enterprise. In 1845, Fuller was joined by Henry Smith from the Romford Brewery of Ind & Smith, and his brother-in-law, head brewer John Turner, thereby forming Fuller Smith & Turner, as it is still known today. Based at the historic Griffin Brewery in Chiswick, London, between the serenity of the Thames River and the hustle and bustle of the Hogarth Roundabout, Fuller’s has been brewing quality beers and running excellent pubs since 1845. From its flagship London Pride to the exclusive Vintage Ale, they are crafted with pride and passion.

London Pride
London Pride, Fuller’s flagship beer, was crowned the Supreme Champion at the 2000 International Beer and Cider competition. London Pride was named Champion Best Bitter at the CAMRA Great British Beer Festival in 1995, and in 1979 when it also achieved the ultimate accolade of Beer of the Year. London Pride is a smooth and astonishingly complex beer with a distinctive malty base complemented by a rich balance of well-developed hop flavors from the Target, Challenger and Northdown varieties. It is 4.7% ABV.
ESB

Fuller’s is the father of the ESB style, and first introduced it as a winter brew in 1971. The potential of the beer was soon realized, and Fuller’s began producing it year-round. ESB’s reputation as the best British beer around can be credited to the multiple CAMRA awards (Campaign for Real Ales) and World Championships that it has won. Since it was created, many breweries have tried to imitate the Fuller’s ESB and the style has become very popular, however the Fuller’s ESB is unrivaled in flavor and balance. A robust 5.9% alcohol by volume, it is brewed from Pale Ale and Crystal malts and from Target, Challenger, Northdown and Goldings hops. Andrew Jefford, the respected U.K. drinks critic, sums up ESB’s flavor thus: “An ample, grainy-nutty aroma and a broad, authoritative flavour, with lashings of dry marmalade-like bitters”. Renowned beer connoisseur Roger Protz describes “an enormous attack of rich malt, tangy fruit and spicy hops in the mouth, with a profound Goldings peppery note in the long finish and hints of orange, lemon and gooseberry fruit.”

Fuller’s London Porter
Fuller’s London Porter is ranked the number one tasting Porter in the world on ratebeer.com. The origins of Porter date back to London in the early nineteenth century when it was popular to mix two or three beers – usually an old, well-vatted or “stale” brown ale – with a new brown ale and a pale ale. It was time-consuming for the pub owner to pull from three casks for one pint, so brewers in London tested and produced a new beer, known as “Entire”, to match the tastes of such mixtures. Using high roasted malts, entire was dark, cloudy and hoppy. It was also easily produced in bulk and ideally suited to the soft well water of London. Very quickly, it became popular among the porters working in Billingsgate and Smithfield markets. Gradually, the beer took on the name Porter in recognition of its greatest devotees. Fuller’s London Porter captures the flavors of the original style perfectly, although you won’t find a cloudy pint these days! Smooth, rich, and strong (5.4% alcohol by volume), London Porter is brewed from a blend of brown, crystal and chocolate malts for a creamy delivery balanced by traditional Fuggles hops. Definitely worth a sip if you fancy something stronger and darker than coffee!

Organic Honey Dew
Organic Honey Dew is the U.K.’s best-selling organic beer. Light and golden with a zesty edge and a bitter-sweet flavor, Honey Dew is a naturally palatable brew that is Soil Association approved at 100% organic. Served chilled, Organic Honey Dew offers both refreshment and an unbeatable taste. The real organic honey in the brew gives a gentle sweetness that appeals to a wide range of people, even those who perhaps wouldn’t usually drink beer, making it a very popular choice. Brewed using the finest organic honey and English malts and hops, The Organic Honey Dew is a wonderfully balanced, zesty beer with a hint of sweetness. For an ultra-refreshing drink, try Honey Dew poured over ice with a wedge of lime – the lime enhances the natural zesty flavors in the beer creating a delicious summer drink. The Organic Honey Dew is brewed to 5.0% ABV.

Bengal Lancer IPA
India Pale Ale is an historic style of English beer that traditionally was always strong and well hopped, it was first brewed in the 19th Century to refresh the troops in India during the time of the British Empire – perhaps the most famous of these troops being the Bengal Lancers; Cavalry regiments whose dashing exploits have passed into folklore. Bengal Lancer is the brand new, classic India Pale Ale from Fuller’s. Brewed to 5.3% ABV and bottle conditioned, this ale has been inspired by the history and character of this traditional style of beer. Pale in color and full-bodied, with a distinctive hoppiness that marks it out as a true India Pale Ale. Bengal Lancer IPA is very well balanced, with just the right amount of mouth feel to make this a perfect beer to go with spicy and barbecue foods. Without the overpowering hop feel that you would find in most American IPAs, Bengal Lancer can be enjoyed year-round and by everyone.

1845
1845 Celebration Ale is a true landmark in British beer history. To commemorate the company’s 150th anniversary, Fuller’s commissioned a special brew to celebrate the milestone, and 1845 Celebration Ale was the result. A more auspicious beginning the brew could not have had; the inaugural beer’s hops were added to the brewing vat by none other than Prince Charles, Prince of Wales, during a royal visit to Fuller’s! 1845 is bottle conditioned, which means that it contains a live strain of yeast and therefore continues to develop its flavors as it ages for up to three years. Enjoy a pint or two today, and then save some to enjoy from time to time over the next few years to watch as the flavors continually develop. It is 6.3% alcohol by volume.

Vintage Ale
Vintage Ale is perfect for those who appreciate the finer things in life. Each year a limited amount of Vintage Ale is brewed, using only the best hops and barley from England. The use of these ultra-premium ingredients, combined with the brewing expertise of Fuller’s, results in the “best beer to have ever come from U.K. soil” as declared by RateBeer.com. Since each batch is unique to the specific hops and barley chosen, each Vintage contains slightly different flavors. This beer is bottle conditioned so that its flavors continue to develop for up to 7 years, reaching the peak of its flavor between 3 to 4 years. First brewed in 1997, Fuller’s Vintage Ale embodies why Fuller’s is often regarded as the benchmark in British Ales. We recommend that Vintage Ale be consumed at cellar temperature, or approximately 52ºF. Pour it slowly into a Cognac balloon and allow the beer to breathe. Then sip it on its own or with a fine cheese and feel the warmth of the season come upon you.

FRüLI
One of the most unique beers you will find, Fruli is a Belgian White (wheat beer) with 30% real strawberry juice added. Far easier to drink than Lambics (which tend to be more of a sipping drink), Fruli can be enjoyed all summer long in the heat, and is a perfect holiday drink for when the weather turns colder. Fruit beer is now becoming established as a distinct category alongside other established beer types such as pale ales, stouts, wheat beers, blond ales and lagers. Früli is a high quality premium beer brewed in the 300 year old Huyghe Brewery, a craft brewery in Belgium. Früli is an excellent accompaniment to spicy Asian foods and – goes very well with desserts, and can also be used as an ingredient in sorbets and sauces. We also enjoy mixing Fruli with other beers and liquors to create unique combinations and cocktails – try mixing with a chocolate porter for a “Chocolate-covered Strawberry”! At 4.1% ABV, Fruli is a very session-able beer that both men and women will enjoy.

Hacker-Pschorr

The “Münchner Brauhaus” on the corner of Sendlinger- and Hackerstreet is mentioned 1417 as first place where Hacker beer is brewed. Today we find the “Alte Hackerhaus” (old Hacker house) on the place where the beer was once brewed. Peter Paul Hacker takes over the Hacker brewery from his father Simon Hacker, who has been leading the company since 1738. In 1793, the 23 year old farmer son Joseph Pschorr who has been working as a “brew laborer” marries Therese Hacker the daughter of his “brew master” (the owner of the brewery) and buys the brewery from his father in law. In the following 15 years the small Hacker Brewery becomes Munich’s top brewery among by then 50 existing Munich breweries due to the hard work and skill of Joseph Pschorr.

Hacker-Pschorr Weisse

Hacker-Pschorr Weisse is the authentic Bavarian wheat beer catering to consumers who know beer and appreciate the historic brand’s unique and complex flavor. It is a centuries-old German wheat beer from Bavaria that offers a refreshing taste. Wheat beer was originated in the German state of Bavaria in the 15th century. In Germany, it is typically called Weisse beer meaning white or Weizen meaning wheat. In Bavaria, Germany wheat beers represent 19.4% of the beer category. What makes the beer distinct is the use of 60% malted wheat and 40% malted barley in the brewing process. Unlike lager, wheat beer is top-fermented at higher temperatures. The top-fermentation and wheat produce hints of clove giving Hacker-Pschorr Weisse a distinct flavor. Hacker-Pschorr Weisse has a cloudy appearance, characteristic of wheat beer. The cloudy appearance is due to yeast that is retained in the beer. A centrifuge process is used with traditional wheat beers to retain the yeast instead of the typical filtering process used with beers that are clear in appearance. The result is a taste that is authentic and perfect all year-round.

Hacker-Pschorr Munich Gold

Hacker-Pschorr Munich Gold was the first light-beer brewed in Munich in 1893. In Germany, there are provinces or states like in the most countries of the world. Munich is the capital city of the province of Bavaria, which is sometimes called “The Cradle of the Art of Brewing.” In Bavaria, where beer is an art form to some and a religion to the rest, Hacker-Pschorr Munich Gold is recognized as the benchmark of the lager style. The Hacker-Pschorr Brewery is known as Bavaria’s Heaven – “Himmel der Bayern.” Hacker-Pschorr’s Munich Gold represents the real thing from one of the oldest breweries in Munich. Germany is a hotbed of the brewing industry worldwide to this day, with just over 1,200 breweries in Germany, and 800 in Bavaria alone — more than any other country in the world.

Hacker-Pschorr Weisse Dark

The Dark style of Weisse beer is produced with 60 percent light- colored malted wheat and 40 percent dark- and light colored malted barley. This provides the beer with a deeper amber color than regular Weisse beers and a more robust and fuller flavor. This beer can tame the spiciest items on the menu while it maintains the characteristic refreshment of wheat beer.

Hacker-Pschorr Original Oktoberfest
When Ludwig I, the Crown Prince of Bavaria, was to celebrate his wedding in Munich in 1810, he decided it was an occasion for all of Bavaria to celebrate. He commissioned Josef Pschorr, then the brewmaster of the Hacker-Pschorr brewery, among other Munich brewers, to develop special brews to commemorate the occasion. The beer was so good that the party lasted for days and Oktoberfest beer was born. Subsequent annual celebrations evolved into the city of Munich’s world-famous Oktoberfest, which is attended by over 6 million people each year, who in 2003 consumed over 6 million liters of beer. By Munich law, only the six breweries within the city limits of Munich are invited to serve their beer at Oktoberfest. Hacker-Pschorr is one of the six, as is its sister brand, Paulaner. Today’s event is held on land donated by Mr. Pschorr! Today’s Original Oktoberfest Märzen beer is still brewed in the same old tradition. The Oktoberfest brew is 100 percent all natural and brewed with pure spring water. Its brewed with Hacker- Pschorr’s centuries-old, exclusive yeast strain, Hallertau hops and dark- and light-colored malt from two-row Bavarian summer barley. The result is a beer that is full-bodied and flavorful with a rich creamy head.

Vecenies Distributing is the proud distributor of Hacker-Pschorr, Fulller’s, and Fruli beers in the Pittsburgh area. So if you would like to try any of these tasty beers and are having trouble finding them, just simply ask your local beer store to order from Vecenies.

Green Flash Brewing Company By Sean Creevey

Arriving in the craft beer scene just over a decade ago in San Diego, Green Flash Brewing Company has already left a memorable mark. In 2002 two pub owners, Mike and Lisa Hinkley, decided they wanted to take their love for beer to the next level and opened Green Flash. It wasn’t until their brewmaster, Chuck Silva, got there in 2005 that things really started to get interesting. Now they’re creating brews that never before existed, facilitating the creation of new categories and the blurring the lines of old. They have set sail for the new world of craft beer and they’re not looking back. With Chuck at the helms, Green Flash has come a long way and the voyage just keeps getting better. The current part of this voyage is so spectacular that Green Flash has named it the Hop Odyssey and it’s lasting all year! They’ve made some friends along the way as well, concocting collaboration brews with Stone Brewing Company and Pizza Port (a brew pub in California) called Highway 78 Scotch Ale, and with St-Feuillien brewery in Belgium to craft their Friendship Brew, a black saison. These two collaborations just touch the surface of the distinctive style that is Green Flash. Stretching to fit their brews into ready-made definitions they’ve won a plethora of awards and if history repeats itself, their future looks awfully tasty.

The Hop Odyssey is homage to the complicated bitter climber we all know and love: hops. To complete this homage Green Flash is releasing a new hop centric every other month, thus six new brews will be released for a limited amount of time. These six beers will be like nothing you’ve ever tasted before, from black to pale and floral to grapefruit they’re breaking ground. The brews are as follows, starting in this past February: Black IPA with Warrior, Citra and Cascade hops at 7.2% ABV and 85 IBUs; in April, the Imperial Red Rye with Columbus and Mosaic hops at 8.5%ABV and 80 IBUs; June there’s the Citra Session IPA with Citra hops and an ABV of 4.5% and 45 IBUs; in August the Symposium IPA using Simcoe, Tomahawk, Amarilla, Cascade, and Centennial hops and coming in at 7%ABV and 75 IBUs; October has the Cedar Plank Pale using Warrior, El Dorado and Cascade hops at 6.3% ABV and 45 IBUs; and finally for December and January we have the Double Columbus IPA with generous amounts of Columbus hops coming in at hefty 8.8%ABV and 98 IBUs. If you ever had a craving to experience a wide range of hop flavors now is the time but take note, they’re only available in draft form so check out your local watering hole to enjoy.

Luckily for us over here on the east coast, Green Flash is expanding, they’re moving in to a second location in Virginia Beach. Soon we will be flooded with the delicious libations, 100,000 barrels worth, filling all the shelves of the stores near you. Another plus of the Virginia Beach location is the closer proximity, in case you couldn’t make the trek across the country, Virginia Beach is only a seven hour drive. The new location will house a tasting room, space for private events and a vast outdoor beer garden and is expected to be open sometime in 2015.

The following is only a sampling of the abundance of brews Green Flash produces,

West Coast IPA
Bringing home the cake with 9 different awards and accolades, the West Coast IPA is not only their most popular but a defining brew for IPAs in the west coast style. A unique layering process is employed for this beer (and most of their IPAs) to garner a complex range of hop flavors. In this we have the Simcoe, Columbus and Centennial hops, three classic hops that when combined with the power of Green Flash evokes a feeling of utter contentment. Fruity, citrusy, piney, and so so smooth, the West Coast IPA draws you in with the first sip and yearning for more when that last one’s gone. Standing at 7.3% ABV and 95 IBUs, drink slowly so you don’t miss anything.

Barleywine Style Ale
Arriving on the scene in 2004 this barleywine is one for the ages; you’ll need to by two, one for now and one to age until you can’t wait any longer. Taking tips from the old world styles of barleywine, Green Flash slow boils for four hours to get the sugars as deep and caramelly as possible. As it ages, the aggressive hoppiness turns into a smooth and complicated brew best sipped slowly. Weighing in a hefty 10.9% ABV it’s best enjoyed to help keep warm on a cool Pittsburgh spring evening, or stash it away and let it give you a nice winter blanket when the winter comes back around.

Le Freak
Words cannot sufficiently describe this brew. Here we have the epitome of Green Flash, hoppy, Belgium, and trailblazing. What Le Freak consists of is an American Imperial IPA and a Belgium Trippel mixed together to form something spectacular. The international coupling has led to a brew unlike any other; dry-hopped and bottle-conditioned this ale has the best of both worlds. From bitter to malty and everything in between Le Freak should be drank any time and at 9.2% ABV a couple of the will have you feeling le freaky.

Saison Diego
Can you guess where the name came from? Technically, a saison is a farmhouse ale but Green Flash likes to call it their beach house ale— it’s more appropriate. With Saaz hops, orange zest, ginger and grains of paradise this brew will be the perfect summer libation; crisp, zesty and at 5% ABV totally ready for a summer session. Expect to see it hit shelves come summer time when you can start your summer of saison.

Just so you can mark your calendars now, get ready for a surely amazing brews in the future:

Green Bullet will be released in the fall of this year and get ready to try some New Zealand hops. Two types of hops, Green Bullet and Pacific Gem will be the stars, working together to produce a triple IPA that’s very well rounded for a brew of such strength (10.1% ABV and over 100 IBUs!). With soft pine, citrus and notes of mango and pineapple Green Bullet will be the perfect brew to reign in the fall while reminiscing of those summer nights.

Not even a month ago Green Flash put their Silva Stout into some whiskey barrels and there it will stay for 18 months. That’s right, 18 months, and with that amount of time there’s no doubt in my mind that come fall of 2014 a very, very delicious Green Flash brew will be on the market. It will be limited and selective so check out their website http://www.greenflashbrew.com/ to stay up to date about where and when you can experience the experience.

Pittsburgh Brewing – Iron City Amber by: Andrew Schroeder

Those who talk about beer identify one basic distinction between American and European brews. Major American macrobrews like Budweiser and Coors are popular with beer fans for their drinkability; these brewers pride themselves in creating beer that has a pleasant taste but also has drinkability. One need only remember the early-2000s marketing campaign for Miller Lite in which beer fans debate (often violently) over the beer’s superior characteristic: that it tastes great or that it’s less filling than other beers.

On the other hand, European beers – and European-style American craft beers – fill you up faster but provide a stronger and more distinct flavor than their macrobrew counterparts. This difference between American-style and European-style beers can be pretty obvious: look at a glass of Bud Light next to a glass of Guinness, you can guess which is more “drinkable.”
Most of Pittsburgh Brewing Company’s Iron City label matches the American style, and does it well. The label’s flagship beers, Iron City and IC Light, are city staples, found in bars and distributors throughout Pittsburgh and beyond. It’s as Pittsburgh as the Steelers and steep hills.

But Pittsburgh’s pub goers may have noticed more developments in the Iron City brand over the past few years – one of which being Iron City Amber, the subject of this week’s feature. Released in November 2011 to commemorate the brewery’s 150th anniversary, Iron City Amber adds a distinctly European flavor to the time-tested formula of Iron City beer without weakening the latter.

This amber lager, make no mistake, is still American-style. The drinkability is still there, as any fan of Iron City’s beer would be right to expect. However, this particular brew has more flavor and a more robust taste than its lighter counterparts. The taste is slightly but pleasurably bitterer than the average American macrobrew, and it has an appealing deep copper color to it.

I had the pleasure of speaking with Pittsburgh Brewing Company president and CEO Ed Lozano, who was quick to defer credit for the brew to the brewmaster, Mike Carota. Carota is, according to Lozano, one of the finest brewmasters in the country, and his resume supports that argument: he’s managed recipes and formulas for 40 years, at breweries across the country, and even has experience brewing teas, sodas, and juice. Safe to say, the man knows his brews, and the taste of Iron City Amber corroborates us.

Iron City Amber is made with higher quality ingredients than you average American lager. Starting with carmelized malted barley, the brew features a unique blend of cascade hops – a staple in American breweries – and hops from Germany and the Czech Republic. The integration of these European hops gives the beer its stronger flavor, distinguishing it from beers that use solely American hops. It’s a new flavor with a familiar feel, that same old drinkability. Any fans of Iron City’s product line who don’t try Iron City Amber would be missing out.

Iron City Amber is just one of a list of new developments that have come to the Iron City brand in recent years. IC Light Mango (and its comic-style billboards) made its appearance in Pittsburgh in 2011 as well, and has been a huge hit. The brewery is launching IC Light Berry in May as well, giving drinkers a light, fruity beer to enjoy with the warm weather. And Lozano clued me in that the Pittsburgh Brewing Company was also making preparations on two more beers that may possibly see shelves and bars this year: a seasonal pumpkin beer, tentatively to be released in the fall, and a possible pale ale or IPA.

The Iron City brand is expanding its taste frontiers, adding more and more to its repertoire. Iron City Amber is a strong representative of that strategy: taking the same drinkable American style that got Iron City into bars and hearts across Pennsylvania, and adding to it the deeper levels of flavor found in European brews, a style becoming more and more popular in the states. Iron City Amber is a crossroads between American and European styles, right here in our very own Pittsburgh.

FLYING DOG BREWS: RICH HISTORY & VETERAN BREWERS

By

Dale Zupsansky

Today, microbrews, breweries and other sorts of small-scale beer manufacturers can be found just about anywhere – whether it’s at a local restaurant that also dubs itself a brewery or a friend who brews in his basement, throws some fancy labels on it and takes it to a party for friends to sample.

However, 30 years ago even a common craft beer by today’s standards (such as Samuel Adams), wasn’t available on tap at your local pub. Only large-scale brewers were common in your average bar. Today, things could not be more different, but back then nobody could have imagined the brewing industry would have turned into what it is today.

In 1990, George Stranahan opened the Flying Dog Brewpub in Woody Creek, a small town outside of Aspen, Colorado. In 1994, through a joint venture with another craft brewery, Flying Dog opened a full-fledged production brewery in Denver. The brewery was co-founded by George’s longtime friend and partner, Richard McIntyre.

In early 2000, the Woody Creek brewpub closed and Flying Dog began to look east as sales East of the Mississippi and in Western Europe skyrocketed. The original brewery in Denver was also in need of major repair and was about half the size of Flying Dog’s current brewery. Then the owners stumbled upon the now defunct Frederick Brewing Company in 2006, which is where Flying Dog’s current brewery is located, and decided to move production to Frederick, Maryland. During the transition, the company produced beer in both Denver and Frederick, but closed the Denver brewery by 2007. Now, every drop of Flying Dog beer is produced in Frederick and the brewery continues to have record sales each year.

Flying Dog has become well known for its affiliation with outlaw Gonzo journalist Hunter S. Thompson and Ralph Steadman, a prolific artist who has produced thousands of groundbreaking and influential works during the last 45 years. Long before he founded Flying Dog, George rented Owl Farm, Hunter’s “fortified compound” in Woody Creek, to Hunter. They became fast friends and regularly got together to talk politics, drink beer, watch football, shoot guns, and experiment with explosives – all activities you can imagine Hunter enjoying in his spare time. When George decided to open the Flying Dog Brewpub, Hunter suggested that he ask Ralph – his long-time collaborator on books and articles for Rolling Stone, Playboy, and more –  to do the label artwork. His greatest contribution to Flying Dog, Hunter introduced George to Ralph in 1995 and Ralph has been working with the brewery ever since.

In 1995, Ralph created the artwork for the Doggie Style Pale Ale, which eventually morphed into the company’s logo. Back then, Doggie Style was one of the most aggressive pale ales in the market and, combined with Ralph’s inimitable style, made it really stand out on shelves. Doggie Style Pale Ale is dry hopped with Cascade, Simcoe, and Citra hops grown in the Pacific Northwest. Doggie Style has enough hop character to satisfy hop-heads, but is balanced by sweet Caramel malt..Doggie Style Pale Ale was named the #1 American Pale Ale in the U.S. by The New York Times in 2010.

Seasonal brews have become very popular over the years and Flying Dog’s Woody Creek Belgian White, which pays homage to the small town where Flying Dog began, is hitting shelves now. Woody Creek is a traditional Belgian White, which involves brewing it with coriander and orange peel. It is one of the few beers Flying Dog brews that has more than the four standard ingredients of beer (water, hops, malt and yeast). The brew’s citrus, subtle wheat, coriander, and orange flavors pair well with light cheeses, Asian foods with wasabi and ginger, light shellfish, and fruity desserts. Woody Creek is light and refreshing for a reason, so be careful not to overpower it with heavy foods.

New brews at Flying Dog include Bloodline Blood Orange IPA, which was brewed exclusively for the 2013 Craft Brewers Conference (and a collaborative project with Reyes Beverage Group, Bloodline is an intensely-hopped IPA brewed with Blood Orange peel and juice. According to Brewmaster Matt Brophy, the result is a flavor profile that harnessed the best aspects of both the hops (Warrior, Citra, and Galaxy) and the citrus. He and his brewing team are very fond of hop-based citrus aromas, so experimenting with actual citrus was a natural extension of that.

Another new beer unveiled earlier in 2013 is Flying Dog’s Single Hop Imperial IPA with El Dorado. The El Dorado hop was first bred between 20 and 25 years ago by a USDA research program for eventual use by Anheuser-Busch. Once mature, A-B played with it for a few years and eventually dropped the variety. A sole grower in Moxee Valley, a northern district of the famed Yakima Valley, kept the variety in the ground over the years and in 2010, harvested a mere 1.5 acres. That same year, during hop selection at the Great American Beer Festival, Brewmaster Matt Brophy was introduced to El Dorado and immediately drawn to its pungent dried fruit (think apricot and pineapple) aroma.

Bold enough to stand on its own with in this Single Hop Imperial IPA, those fruit aromas and flavors shine through, along with a fresh-cut grass crispness and clean, dry finish. The beer was first released on draft last year and has since returned and is available on draft and in 6-packs now.

“I think the most exciting beers we are producing are our Brewhouse Rarities series,” explained Mr. Brophy. “It is a series of edgy, experimental brews that are born from various Flying Dog team members. These are mostly draft releases that come out each month.” The 2013 Brewhouse Rarities include Chipotle Dark Ale, Green Tea Imperial Stout, Pumpernickel IPA, Big Black Wit, Easy IPA, Pineapple Saison; Belgian Devil, Roggen, Vineyard Blonde (brewed with local Vidal Blanc grapes), Orchard Ale (brewed with local apples), and Cinnamon Porter.

Mr. Brophy added: “Also exciting is the remaining beers in our Single Hop Imperial series. This year, we have four beers each with the same base recipe and the only variable is the hop in each one. The next Single Hop Imperial IPA will feature Citra and will be released in April.” Each Single Hop Imperial IPA clocks in at 10% ABV and 70 IBUs. The same grist bill – with Rye, Cara-Pils, and Biscuit specialty malts – is used for each style to let each hop variety shine through. All of the 2013 releases are available on draft and in 12 oz. bottle 6-packs in the mid-Atlantic region.

 “Good Beer, No Shit.” Located in Frederick, MD, Flying Dog is Maryland’s largest brewery. As its tagline proclaims, Flying Dog is committed to producing world-class craft beer and continues to push the envelope with experimental and limited-edition releases. Recent accolades include Doggie Style Classic Pale Ale ranked as the #1 American Pale Ale in the U.S. by The New York Timesand Raging Bitch Belgian-Style IPA named one of the best new beers in 2010 by multiple sources. For more information, please visit www.flyingdogbrewery.com.

The other members of the Flying Dog Pack that are available in Western PA at your favorite Craft Beer retailers are Double Dog Imperial Lager, Gonzo Imperial Porter, In Heat Wheat, Raging Bitch Belgo IPA, Snake Dog IPA, Underdog Atlantic Lager, Wildemans Farmhouse IPA and the Shock & Awe Variety Pack. Also, coming soon is the Pearl Necklace Oyster Stout as a new member of the Pack. Flying Dog is distributed in Western PA by Frank Fuhrer Wholesale Co. For more information call 412-488-8845 or like the Fuhrer Craft Specialty Division on Facebook (please use symbol) PintsOverPittsburgh or follow us on Twitter at @PintsOverPGH.

Dining Review- Union Pig & Chicken by: Suz Pisano
Pittsburgh is known for a lot of things- football, Heinz products, pierogies & Primanti’s sandwiches. Barbeque has certainly not been one of them- until now. Chef Kevin Sousa has opened a concept restaurant serving up delicious barbeque at Union Pig & Chicken and you must give it a try. Nightwire visited this awesome spot and I can’t wait to tell you about our experience!

Located on Highland Avenue in the heart of East Liberty, Union Pig & Chicken offers a menu with what seems like an unlimited possibility of combinations and flavors, The concept is simplicity created with great ingredients. Serving only 5 kinds of meats- Pork Shoulder ($12), St. Louis ribs (half $16/full $22), Brisket ($13), BBQ chicken (half $11/full $17), Fried Chicken (half $11/full $17) and a nice selection of sides from the best corn bread I’ve ever had, to coleslaw, greens, baked beans and mac & cheese. You could literally eat there a lot and never have the same thing twice. Meats are presented with three different house made sauces – a tomato based barbeque sweetened with sugar and flavored with a little bourbon, an apple cider vinegar with dried chile and maple, and my personal favorite- the habanero which definitely adds a kick. Multiple sauces make up interesting combinations, so don’t be afraid to try more than one sauce at a time! The preparation of the meats are definitely the key to their success. Each meat has a specific time consuming preparation whether it be a dry rub on the ribs, which are cooked low & slow or the smoked brisket. Sauces compliment the meat and it might take a few try’s or a few combinations to find your favorite.

On the evening that Nightwire visited, we quickly determined that this is a really fun restaurant if you like sharing. We love sharing and recommending to each other different combinations of flavor. My suggestion- take a few friends and order family style. We tried almost everything on the menu. The brisket and the ribs rivaled each other as the favorite by our group. I, of course, loved everything including the pork shoulder which was very tender & moist. The BBQ chicken was also moist and delicious – a perfect canvas for the different sauces.

Manny, our resident photographer, loves mac & cheese and at Union Pig & Chicken. He had the plain mac & cheese and the meaty mac which has a bit of brisket mixed in the creamy cheesy dish. I couldn’t pick a favorite mac & cheese but I really enjoyed the baked beans, greens and cornbread. The cornbread is buttery and so delicious that I took the 2 bites that I couldn’t finish home with me! It’s that good. The cole slaw is fresh and crisp with the perfect balance of creamy and crunch.

Combos are also offered if you’re not with a sharing group, dining alone and definitely want some leftovers to go. Order your choice of Ribs + Pork + Brisket ($20), or any 2 from (Ribs/Pork/Brisket) + Side + Cornbread ($20). You can also substitute half BBQ / Fried chicken for any combo meat ($5). The Nightwire crew had leftovers & I can attest that everything was super good the next day!

Lunch is served at Union Pig & Chicken from 11am to 2:30pm, BBQ Sandwich (Chicken/Pork/Brisket) + Side + Fountain Drink ($10) or 1/4 fried Chicken (White/Dark) + Side + Fountain drink ($7). Lunch certainly seems like a great value for such awesome real food.

Upstairs of Union Pig & Chicken, Harvard & Highland serves up delicious cocktails, which can be enjoyed in a lounge-like atmosphere. The owner looks forward to expanding and opening a billiards room, which will add to the casual atmosphere. You can order a craft beer, choose from a nice selection of bourbons, ryes & whiskies upstairs or downstairs. Servers are very knowledgeable about cooking processes so don’t be afraid to ask questions if you’d like a cocktail or whiskey pairing.

We sampled the H&H Sour ($9) Bourbon, Maple, Lemon, Egg White, Tiki Bitters – this drink is by far the best Whiskey Sour I had ever had, with its foamy egg white on top.. yummy! Next we sampled A Common Plot of Land ($10) Bourbon, Rye, Luxardo, Smoked Onion Fernet Branca (an Italian bitter) served with a brandy soaked grape. The Common Plot is a twist on an old favorite a Manhattan and it truly was an amazing drink. We also sampled Vital Statistics ($11) which features Calvados, Bonal Gentiane-Quina, Benedictine, Ango, this drink was over the top and definitely all three drinks were ones we will definitely go back and order. Can’t wait to try some of the other specialty cocktails all made with top shelf liquor and house made syrups and fresh ingredients.

Union Pig & Chicken is open daily: Monday – Thursday, 11 a.m. – 10 p.m., bar until 2 a.m.
Friday and Saturday, 11 a.m. – 1 a.m., bar until 2 a.m. Sunday, 10 a.m. – 9 p.m., bar until 11 p.m.
Sunday brunch offers Chicken & Waffles & I cannot wait to get there to give that a try!

Union Pig & Chicken- 220 N. HIGHLAND AVE PGH PA 15206
www.unionpgh.com

Rogue Ales
900+ Awards, 50 States, 37 Ales, 25 Years, 32 Countries,
12 Pubs, 2 Farms, 7 Spirits, 2 Distilleries, 1 Brand

In the Beginning… A group of like-minded Rogues got together to start a new brewery. In March of 1988 a Revolution in beer began in the basement of the Rogue Public House in Ashland Oregon. One of the founders of Rogue ended up stuck in Newport, OR on the coast for three days and, after enjoying the hospitality of the locales, named the small stretch of coast the land of Barley and Hops and decided to open a second brewpub. Mo Neime offered her garage with one condition–help your community when times are good, and feed the fishermen when times are bad. Thus the next Rogue Outpost was created with a 15 bbl brew system in a garage and a promise to be a good neighbor. Beer drinkers soon discovered the heavenly ales being produced and came to worship at the Rogue Nation Pub on the bay.

In 1991 the brew system was moved across the bay, where a marine repair shop was converted into the Rogue Brewery. Rogue now produces over 37 different ales distributed in all 50 states and exported to 32 different countries (Rogue now owns 50% of the craft market in Guam!). And after 25 years and 15,000 brews, John Maier, Rogue Brewmaster and Prophet of Pacman yeast, is still hand-making each batch.

Today the Rogue Nation has a museum, a library, a university, a newspaper, a Film company, Record company, coins and currency, passports, national ID cards, stamps, license plates, a flag, a constitution, uniforms, shoes, a Creamery, a national past time, a literary journal, a bakery, a chef laureate, a bull, a pledge and boxer shorts—all the indicia of a Nation which should lead to the approval of our pending application to join the UN.

Rogue was first A century before oenophiles were chasing their pinot dreams in the Willamette Valley, pioneer farmers were growing hops. They found a magical combination of rich soil, moderate temperatures and the perfect balance of sun and rain that made this land the hops growing capital of the world.

When Prohibition drove Oregon vineyards out of business, Willamette Valley hops growers prospered. They flourished through two world wars and the Great Depression.

But somewhere in the 20th century Oregon’s hops heritage was lost. Vinters planted their vines, built their tasting rooms and laid claim to the terroir of the Willamette Valley.

NO MORE PINOT ENVY
In 2008, Rogue became farmers. Rogue constructed a 42 acre hop yard on a wide bend of the Willamette River near Independence. This year they will harvest 64,000 pounds of Alluvial, Freedom, Independent, Liberty, Newport, Rebel and Revolution varieties of aroma hops in the Wigrich Appellation. The hop cones are picked, kilned, cooled and baled right on the farm and shipped to their brewery in Newport.

In the rain shadow of Mt. Hood they planted barley. Nearly 200 acres in the Tygh Valley appellation will produce more than 900,000 pounds of Risk winter malting barley and Dare spring malting barley. Rogue built their own floor malting house and hand craft their own styles of artisan small batch malts.

They know where their hops and barley come from. They know the soil, the temperature and how much rain and sun they receive. They know when and how they were planted, cared for, harvested and processed.

The beer from Rogue farms will be 1st Growth, Estate Hopped, Estate Barleyed, Estate Brewed and Estate Bottled. From now on their taking about Dirtoir, not Terroir.

Beer begins in the dirt It starts in the soil where barley roots and hop bines draw moisture and nutrients. It begins in the rocks of the Cascades and Coast Range as creeks rush over gravelly bottoms where salmon and steelhead spawn.

The right climate encourages healthy crops and clear, cold water. Barley and hops need a certain amount – and timing – of rain, sun, warm summers and cool winters to help them thrive. Streams need to be refreshed
with rain fall and snowmelt or they become stagnant and stale.

Making that dirt and climate takes time Over hundreds of millions of years ago, the North American continent began its slow creep westward. The moving tectonic plate scraped sediments, underwater ridges and volcanic islands from the ocean floor. It built a huge pile of dirt that became the Coast Range. The movement spawned massive volcanic eruptions that uplifted the Cascades and smothered much of Oregon with hot, molten lava. Huge ice age floods drowned the Willamette Valley for thousands of years and deposited layers of rich, volcanic soils that are hundreds of feet thick.

So when you open a bottle of Rogue you’re tasting more than just the barley, hops and water. You’re tasting the results of millions of years of geologic forces and history that are unique to the place where hops and barley are grown and where the water comes from.

This “Taste of Place” is what we call terroir Luckily for Rogue, Oregon has everything we need to grow our own. There’s a reason why Rogue grows aroma hops in the Willamette Valley. The rain shadow of the Coast Range, ice age soils and its position along the 45th parallel have made the valley one of the most important hops growing regions in the world for more than a century.

There’s a reason why Rogue grows barley near Tygh Valley. The rain shadow of Mt. Hood and loess volcanic topsoil is why this region is the most productive in Oregon for cereal grains, such as barley and wheat. And there’s a reason why Rogue gets the water to malt the barley and brew the beer from the free flowing streams of the Coast Range and Cascades. These are some of the purest, most natural sources of water anywhere.

The final element of terroir is personality. No one else can make Rogue Ales or Spirits. Not even if they had the same ingredients from the same places. Rogue’s personality is unique and you can taste it in the beer.

Rogue and Oregon have the right combination of dirt, climate, water and personality. A terroir superfecta that’s impossible to duplicate.

BEERS – Here’s a small sampling of some of the Rogue Brews

American Amber Ale
Delightful and yummy as can be this coffee aroma beer shows as an excellent amber. It contains Cascade hops and three different malts. The beer is full of caramel, bread and hops smells, The taste hides notes of floral and citrus, as well as a bitter finish. This craft is truly full of balance and grace – great job well done. It has an alcohol level of 5.6 percent.

Shakespeare Oatmeal Stout
This American-style stout contains earthy flavors with a creamy, but soft, chocolate finish. Drink it with a dessert – it practically is one itself! It tastes of slightly roasted malts, but the smoothness of the oats softens the entire drinking experience. There is just a hint of both coffee and dark chocolate finish. It has a 6.1 alcohol percent.

Dead Guy Ale
Brewed as a mock German Maibock, this beer is deep honey in color and has a highly malty aroma. It’s made with Perle and Saaz hops and four punchy malts! The body is extremely creamy. The smells circle around coffee, butter, malts, sugars and all other delightful scents. The taste follows by being sweet, but with enough bitter to back it up. It has a 6.5 percent alcohol percentage.

Brutal IPA
Bitters on bitters on bitters, this is a greatly adventurous IPA. It has all the classic citrus and grassy hop flavors and aromas, but amplified! The bitter however does not overpower the malts and sweet tastes. It is surprisingly well balanced for the amount of hops. The bready aspect also dips into a pineapple blast, making this a memorable IPA. It has a 5.8 percent alcohol percentage.

Chipotle Ale
An interesting ale to say the least – they say spice is the variety of life! Well this beer does it well. The aroma is literally smoky, as well as being malty. The taste hits notes of spice, malts, pepper and leaves the tongue happy if not a little singed. It’s a flavor burst, mixed into a great brew, that you’ll just have to try for yourseld! It has a 5.5 percent alcohol percentage.

VISIT
There’s more than just one location, though, with all the growth. Rogue Ales are brewed in the Newport, Oregon locations, while two separate brewpubs the Rogue Public House, located in Eugene, and the Issaquah Brewhouse, located in Washington. The brewpubs brew their own beer and offer great eats. Rogue also owns nine separate restaurants along the northern West Coast, stretching from San Francisco to Issaquah. For added fun, there are two high-spirited distilleries in Portland and Newport, making some spicy rums and powerful vodkas.

With all the great venues and ways to experience Rogue’s commitment to fine crafts, checkout the website to find out which place is right for your visit. www.rogue.com They might all be! There’s also a video tour of the brewery online and tons of information.

UNIBROUE                                                                      by:  Joyce Campisi

This month Nightwire had the pleasure of meeting Bernard Johnson, Unibroue Regional Sales Manager. His knowledge, expertise and enthusiasm for Unibroue are outstanding! I must tell you, I have sampled many craft beers, however, my number one all time ultimate favorite is the Blanche de Chambly. It is the best of the best when it comes to craft Belgian beers! Bernard shared with us that in 1994 Galli Distributing right here in Pittsburgh, PA became the first wholesale in the country to have the rights to carry Unibroue.  Unibroue is now carried in 48 states. Unibroue proudly boasts eight core brands of Belgian style beers, plus seasonals and special releases.

The history of Unibroue is very uniquie and from the very beginning, Unibroue carved out a special niche in the beer world with top quality products and a brand rooted deep in Quebec culture. It made history by becoming the first North American beer maker to use a brewing method inspired by the two-centuries-old tradition developed by Trappist monks in Europe—particularly in Belgium. Over the years, Unibroue has remained faithful to its origins even as it has grown to become an icon of the brewing world.

The Unibroue adventure began in 1990, when André Dion and Serge Racine decided to vie for a share of the fast-growing craft beer market. Mindful of the competition, their goal was to create a different product with strong consumer appeal. They became majority shareholders of La Brasserie Massawippi, a financially troubled Lennoxville brewery.

André Dion and Serge Racine finalized their acquisition of La Brasserie Massawippi in late 1991 and merged with Unibroue in early 1992. The new company immediately established itself as a specialty brewer. Mr. Dion became the President and CEO, and Mr. Racine sat on the Board of Directors.

Unibroue partnered with a Belgian brewer specializing in beer on lees and made history with the launch of Blanche de Chambly—North America’s first abbey beer. That same year, Quebec singer-songwriter Robert Charlebois became one of Unibroue’s major partners. In 1993, Unibroue moved to a new, cutting-edge microbrewery in Chambly, Quebec. The brewery gradually started to build its export capacity by developing a distribution network throughout Quebec and across Canada.

To craft Unibroue beers, they draw inspiration from the great brewing traditions developed over the last two centuries by Trappist monks in Europe—particularly in Belgium. Their beers preserve all their protein and part of their yeast, making them truly worth savoring. Unibroue beers are truly some of the finest crafts beers in the market today.

All Unibroue products are made using a combination of the same basic ingredients: water, malted barley, malted wheat, wheat, yeast, hops, sugar, fruit, and spices. Our products are brewed using a traditional bottle fermentation method in which fresh yeast and pure sugar are added just before bottling. They are only partially filtered, which is what gives them their distinct appearance and natural cloudiness. This brewing method results in strong, intensely flavored and highly effervescent beers. It is almost exactly the same process used to make champagne. The only difference is that while the lees is extracted from champagne using a local cooling process, it is left to settle at the bottom of our bottles once the natural fermentation and saturation (carbonation) process is complete. This process requires strict quality controls because the addition of chemical additives or preservatives would kill the yeast. It is this method that produces the distinctive Unibroue flavor

Masterbrewer Jerry Vietz has been with Unibroue since 2003… “I tell people I make “flavorful beers”—that’s the category I brew. For me, the important thing is to express myself through the beer. I brew with passion and I hope that people take as much pleasure to taste my beer as I have to create them!”

Unibroue Beer Sommelier Sylvain Bouchard has been with the brewery for over a decade. With his thorough understanding of their brewing method and the unique features of each of their products, he shares the secrets of the taster’s art and teaches us how to master beer and food pairings. Sylvain believes that truly appreciating a beer requires not only all the senses, but also a willingness to hear what the beer has to say. Although the concept of a beer sommelier has been around for years in the U.S., it is still relatively new to Canada. At Unibroue, their Beer Sommelier plays a critical role by training, educating, and sharing his passion with consumers and brewing professionals alike.  Visit their website to hear about the legends of the brews, the stories are fascinating and so well told by Sylvain.

Blanche de Chambly – pronounced Blansh-day-shahm-blee –   pale golden Belgian white ale.  It has a subtle bouquet of spices, citrus notes, coriander and cloves with a medium body and 5% ABV.  This beer is light and refreshing is best served with white meats, white fishes and salads.

Ephenere Apple – pronounced – F-eh-mear –  white ale brewed with apple must.  It has a mouth-watering bouquet of Granny Smith apples, nutmeg, ginger and cinnamon with a 5.5% ABV.  These delicious flavors are best served with cheddar cheese, pork chops, mussels and fruit salads.  Be sure and go to their website to learn more about the fairy and the legend of this brew.

Maudite – pronounced – Moe-deet –  strong amber-red ale.  It has a robust malt flavor and aroma of spices and floral hops with a 8% ABV.  This robust malty amber beer is best served with pasta dishes, pizza, pork tenderloin, chorizo and stews.

La Fin du Monde – pronounced – La-fin-do-mahnd – triple-style golden ale with a 9% ABV.  This brew has complex aromas of fruit,nuts, malt and yeast and one of the only Unibroue triple wheats.  Best served with game meats, onion soups, Asian cuisine and curry dishes.

Don De Dieu – pronounced – Don-day-due – triple wheat ale with an orange-golden hue.  It has a complex aromas of fruit, nuts, malt and yeast, 10.5 ABV.  One of the only triple wheat’s best served with game meats, onion soups, Asian cuisine and curry dishes.

Trois Pistules – pronounced – Twa-pee-stole – abbey style strong dark ale with a 9% ABV.  The strong malt flavor, roasted aromas with chocolate, brown rum and spice with its hint of coffee caramel chocolate where beer and port wine meets, best served with meats, cheese and desserts.

Terrible – pronounced – Tear-reeb-lay – abby style with a black, chestnut color  and a 10.5% ABV.  This beer has notes of fruits, spices and rich madeira wine.  This dark well balanced ale is best served with brisket, meats, chocolate chip cookies and desserts.

Unibroue 17 – extra strong dark ale with a dark amber color and a 10% ABV.  It has a complex bouquet of malt, hops, spice notes and vanilla undertones.  It has a mocha middle with an oak finish best served with braised beef, pork loin, venison and dark chocolate.

Unibroue is located in Canada –  80 Des Carrières Rue  Chambly, QC, Canada
+1 450-658-7658.  For more information and videos on the legends and history of Unibroue visit www.unibroue.com

Mad River Brewing Company                                                          By:  Steph Doan

Mad River Brewing Company is now in their third decade of operation and according to Bob Smith, Brewery Founder, who told us “even now it is hard to think of what we do as a business and not as a hobby. Brewing is a passion here and we spend a great deal of our time trying to perfect the next great taste.”

Nestled west near the redwood coast in the Mad River Valley, California, brewery Founder Bob Smith surely wasn’t “mad” for following his dream. He started Mad River Brewing Company in 1989 this have proven to be a great move. The brewery is located in beautiful Blue Lake, California.

Bob Smith developed an active relationship with Sierra Nevada founder Ken Grossman, who began his career in the industry by selling brew supplies. When Ken’s first brewery outgrew their home, he turned to loyal customer, friend  and future brewing-master-mind Bob Smith. By selling Bob the older brewery’s equipment Ken played a key part in the brewery’s early stages. This bond between the two brew-lovers aided in the birth of Mad River.

Plans moved quickly into action and the brewery released its first draft Steelhead in December of 1990. The first space was 4,000 square feet, which was small for a brewery but felt super-sized in comparison to the only six employees.

In the first year, these six employees ran a bottling line that produced 400 cases per day, exceeding, even doubling what was expected! Before ya knew it, the joint grew to 12,000 square feet, and the high demand made the brewery a huge success.

The Mad River Brewery is now in it’s third decadeand they don’t plan on slowing down any time soon. They’ve built a loyal band of followers who love the brews. A company that keeps centered on good people, great workers and an awesome craft can’t go wrong. There’s nothing mad going on here except for the crazy greatness filled into every craft bottle.

Nightwire asked Dylan Schatz, Brewmaster Mad River Brewing Company the following:

1. How long have you been with Mad River — what growth and changes have you seen??

I’ve been with Mad River Brewing for 14 years now. The growth here has been steady over the years and increasing rapidly over the last 3-4.   Changes have been constant as we are continually upgrading equipment and improving on our process techniques.

2. Any new brews coming out for March/spring that we should know about??

New products for the spring are our Double Dread Imperial Red in April (spring seasonal) in bottles and draft. We’ll also be offering our Barretor-Coxinator Dopplebock (draft only) in March, as well as our Steelhead Bourbon Barrel Aged Extra Stout (draft only) in May.

3. Are there any expansions, for the building or line, in the works??

Expansion plans are underway for increased storage areas (building). Also we will be upgrading our brewhouse to double it’s current capacity and adding additional fermentation tanks by the end of 2013.

4. What’re some of your favorites, or suggestions for the upcoming spring weather??

Suggestions for spring: Pale Ales, IPA’s, Red Ales and E.S.B.

MAD ABOUT THE THREE R’s

Mad River Brewing Company is centered on reuse, reduce and recycle! The environment matters to this great beer-lovin’ crowd. That being said, they already use recycled equipment from Sierra Nevada. Also, all of their paper and metal products are recycled. The company strives to reduce both water waste and finds uses for spent grain.

That’s not the only stroke of kindness and giving back within the brewery. Featured on their website is a link for non-profits to apply for donations.

It’s all about giving back at Mad River.

EER

Steelhead Extra Pale Ale

The spicy and floral tastes give this light-blonde beer its character. It hints at sweetness with  a smooth malt taste and a dry finish. It has a 5.6 percent alcohol, so enjoy a few.

Steelhead Double India Pale Ale

The color of this treat is darker, with almost an orange hue. Strong notes of citrus are followed by a lighter whiff of pine and flowers. The sips are super dry and the hops sit well on top of the flavor. It has a sweet finish though, of malts, which cut the bitterness of the hops. It has a higher alcohol at 8.6 percent.

Steelhead Porter

Malts play center-stage in this sweet, but well-balanced Porter. It’s an excellent beer to sip on and a great brand of craft porter. The finish really is smoky, which is why it pairs well with slow cooking meats. It has a 6.5 percent alcohol.

Steelhead Extra Stout

This is an American stout like no other. The pitch-black color smells of dark cocoa and licorice, it’s a spicy flare. The taste follows suit. The balance in this beer is the best part. It has a 6.5 percent alcohol percentage.

Jamaica Red Ale

A mahogany hued ale brings an intense spectrum of spicy aromatic hop character, balanced by a  full-bodied caramel richness. It has a 6.5 percent alcohol percentage.

Jamaica Sunset India Pale Ale

A true-blue American IPA, this brew is delicious. The bubbles are at a great level and the smell is very hoppy. Plus, it’s full of citrus. The taste includes malt, citrus, grass, which are the makings of a great IPA. It has a 7 percent alcohol percentage.

COME VISIT

The brewery has a taproom as well as daily tours. There are  food vendors beginning in the evening, every Wednesday through Friday. It’s a delicious fare ranging from weenies to falafels and pairs well with all their offerings.  There’s live music and something going on every night at the brewery.

Tours are given in the early afternoon, and there’s a great custom-made bar that is a “must see.” Visit their website – www.madriverbrewing.com for tour details, an event calendar and news about special beers available. Mad River is a poppin’ fun place.

Mad River Brewing Company is located in the Mad River Valley – 300 miles north of San Francisco in Humboldt County, California: – 101 Taylor Way  Blue Lake, CA 95525 (707) 668-4151

Bell’s Brewery  – Family Brewed                               by:  Steph Doan

Up from the boils of its 15-gallon soup kettle, one northern brewery has bubbled over in popularity since its establishment in 1985.

Bell’s is a family-owned and operated brewery, located in the cozy town of Kalamazoo, Michigan. Larry Bell first tinkered with homebrewing in 1983 and later opened a homebrew supply store. He began the brewery by self-distributing his fine crafts with his nine employees.

In the early days, Larry’s tools were plastic garbage bins for fermenting, a 15-gallon stockpot, a copper coil in a bucket and a jump rope to help visitors keep warm in the 50-60 degree temperatures.

Bell’s is a strong part of Michigan’s history. Larry and a lawmaker were the first to push for allowing state breweries to serve pints to the public, and they succeeded. The brewery keeps the community and locals on their toes by always staying on the cutting edge of developing creative crafts.

Throughout its 27 years of operation, the brewery has seen mass expansion, growth and success. Bell’s began with a production of 135 barrels in the first year, and the brewery now pumps out over 200,000 barrels. There have been numerous builds and expansions as far as space goes, and Larry’s daughter Laura says the progress has no end.

“It’s a constant thing,” says Laura, who works as Marketing Director, making Bell’s a family affair.

“We work hard together, we play hard,” Laura joked. “We don’t always get along, but we make up!”

And they also make one fine craft beer.

Sustainability

There are now 200 employees who maintain the new brewery, the old brewery, and the Eccentric Café, which has a music venue next door. However rapidly growing the team is, they always put the environment first. Bell’s stresses sustainability by taking responsibility for their impact on the environment.

They reduce, reuse, and recycle by cutting waste, using safe farming techniques, seeking out green products and even architecture. The roof of their warehouse is an extensive sedum green roof that extends the life of waterproofing – they really have built their brewery around protecting our planet.

For such a big production, Bell’s makes to sure every batch has the best ingredients. Pursuing the finest quality of beers keeps them on their toes.

“You gotta have great input to make great output,” Laura said.

The workers go to the hop farms to pick out the best crops. Also, Bell’s owns a 2-row barley farm and uses what they sow in their Midwestern Pale Ale, Christmas Ale and Harvest Ale. All crops are non-genetically modified organism, and fertilizer is spoon-fed for better control.

Bell’s sticks to transparency, “…so that we can make the best possible product.”

Jam, Tour and Drink Good Beer

How well does a cold beer pair with warm, smoked meat? Drive up to the Kalmazoo café and find out. You definitely will not be disappointed. Besides food, the café also has an attached music venue located next door. The venue keeps busy with great local and traveling artists.

Not so fast, though: swing by the newer brewery first! Laura said she likes visitors to tour it before the older location because it drives home the difference in space size. The humble downtown brewery is ‘whoa’ worthy once the huge, decked-out brewery has been visited.

Free tours are offered on weekends. If you can’t make the trip, there are virtual tours available online.  www.bellsbrewery.com

With such a friendly family operating it, Laura ensures us that all three – the new brewery, the old brewery and the café – are family-friendly.

“And it’s fun!” Laura said. “You know, beer’s a blast!”

For a full calendar of events and tour times, check out the website and like them on Facebook.

Beers

Kalamazoo Stout

Perfect for the cold days ahead – snuggle up with this year-round stout! It’s black in color and full of all good, yummy black tastes. Coffee, bitter chocolate, dark fruit and rich caramel fulfill the dark body of this craft. It pours as thick and creamy as it tastes. And, unlike many stouts, it is only six percent alcohol so you can enjoy more than one by the fireplace.

Oberon

A great tasting beer best described by its grainy taste, but is relatively golden in color with no corn used at all, which is a real point of pride for Bell’s. The darker colored beer impacts taste buds with loaves of bread and corn.

A slight sweetness picks up with a hint of citrus. Think a Blue Moon, but enhanced with better craft. It has a 5.8 percent alcohol level, so go ahead and enjoy a few. This beer is not a year-round, however. Laura said it is best enjoyed opening day through the World Series. One sip and drinkers won’t be just fair-weather fans of this beer – it’s tasty.

Two Hearted Ale

My all-time favorite craft beer! Its flavors and aromas are out of this world. It has made its way into my heart forever. The deep orange color holds aromas of pineapple and bread, both well balanced. Its taste is pine, earth, citrus and malt all blended into one smooth-bodied beer. It has a mid-level alcohol percentage at seven.

Midwestern Pale Ale

Delicious and light, this beer hits notes of grass and flowers. It is a tasty Pale Ale that leaves an impression. The taste is yeasty but well balanced with fresh flavors and malts. Its best quality is the drinkability. It has an alcohol percentage of 5.2.

Smitten Golden Rye Ale

Debuting this month, this new spring seasonal tastes as cute as the label looks. Smitten is an earthy, golden rye that brightens up even the gloomiest winter days, according to Laura. It is included in an entire series of ryes. The rustic overtones of this beer craft a perfect pair with the rye malt used. It has a six percent alcohol content. Look for this new release on shelves now … your Valentine will thank you. Smitten Golden Rye Ale is included in the pubs entire series of ryes and is one of Bell’s oldest rye beer recipes.

Indigo Imp Brewery                                                                        by: Steph Doan

Bigger is not always better, proves one craft beer maker, who keeps quality high by ensuring quantity stays low. Well, at least low enough to brew things on a small scale, like seven barrels at a time small. It’s a focus on quality.

What else is small? Imps. That’s why the name of this devilishly good beer is perfectly marked Indigo Imp.

Owner and founder Matt Chappel runs the small brewery, located in Cleveland. The brewery has 4 employees and has been in operation for just 5 years. Matt was able to triple production since opening, from 200 to 600 barrels a year.

Plus, Matt’s got a great business partner … his wife Kathy.

“A lot of people warned us about that,” he joked about their dual partnership in life and in business.

But it’s a secure feeling, he says, to know the two are in this together.  The two began playing with home brewing 15 years before starting Indigo Imp. They started getting good at it and decided to give the trade a try. Although the big boom for micro brewing happened in the 90s, the couple saw the trend continuing and dove in.

Their homegrown hobby has brewed up a real success story for the Indigo Imp family.

What is an Imp Bottle?

The makers of Indigo Imp believe everyone has an impish side to them, as does every pack of beer. That’s why every six-pack houses one bottle dipped in wax.

Besides letting the imp stand out, the brewery also believes in doing good, too. All bottles, imp or non, are recyclable. Sustainability is a goal for the brewery. The facility takes green initiatives, like reusing water from brewing for cleaning and giving spent grain as feed for cows.

Small touches like this are what allow the brewery to stay so hands-on. Every batch is different, thanks to the open-tank fermentation process. It crafts a unique beer by allowing the wild yeast to influence each craft differently.

No wonder the Indigo Imp Brewery has seen such steady success.

“Slowly but surely is how we’ve been growing, “ Matt said.

Stop On In

“You can almost see the whole brewery from the tasting room,” Matt describes.

It’s a rustic space with an industrial chic feel, he said. There are no formal times for tours, so stop by the tasting room and swig a beer while checking out the operation.

Beer equipment is fascinating enough to gawk at with or without adding a pint from tap!

Come see where the great Indigo Imp gets its first breath of life. After all, Pittsburgh was the company’s first city outside of Ohio, and Matt calls us a “great beer town.”

Time to return the favor.

Beers

Blonde Bombshell

This is the brewery’s flagship beer as well as their best seller. It’s American Blonde Ale, full of citrus tang. The hazy blond holds sweet malts tinged with a bit of sour. The tastes are also citrus and sugar sweetness balanced with a light tartness. A great ending of nutty flavor leaves the tongue. It has a 6.2 percent alcohol percentage and proves itself a really great craft beer.

Jester

A pale ale like this is no joker – it’s packed to the brim with delightful flavor. The flavor is clove and banana and a lot of malt. The hoppy finish rounds out the fruity zing like a perfect melody. It’s a beer fit to entertain a king.

Gatekeeper

Malt, chocolate, it has all the great makings of a delicious porter. The smell of milky heaven fades into tart cherry upon tasting and finishes with the bitter warm cocoa. It’s a deliciously rich beer meant to invigorate all beer lovers. It has an alcohol level of 5 percent, so enjoy a couple, despite how dark it appears.

Firebrand

Multicultural is one word to describe this light amber that is brewed using American, British and Belgian ingredients. This twist on an IPA contains spice, fruit, malt and, of course, the expected hoppy bitterness. This beer leaves you scratching your head while also rubbing your belly – it’s both fascinating and satisfying!

Winter Soul

Matt says this beer is perfect for the chilly time of year. Curl up with the deep amber bodied ale that’s brewed with four different malts and familiar Cascade hops. The taste warms the soul, hence the name, with notes of cinnamon, caramel and orange peels. Sit and sip this one for an hour or so, says Matt; it’s got a lot of flavor and a 7.2 percent alcohol percentage. It’s only available during the winter months – so jump on it!

Southern Tier Brewing Company                                                                 By:  Lori Czekaj     

Growth is a part of the game for every brewery trying to make a name for their product. Well, this brewery has reached the peak of opportunity. From a few barrels a day to a couple hundred, production is constantly on the rise.

Southern Tier Brewing Company now crafts around 90,000 barrels a year, and can be found in over thirty states nationally and some points internationally.  Expansion has been the name of the game for this brewery, constantly working to keep up with the growing demand and crafting of new recipes.  In 2009, they opened their 20,000 SF facility, and followed in 2010 by adding a conditioning room and a state of the art bottling line that is notably one of the best in North America, producing 10,000 bottles per hour.  In 2012, the new brew house installation began and was completed in March of 2013 consisting of a building constructed in Germany and actually assembled “around” the new brew house!  This awesome production showcases a tasting room “overlook” featuring 14 fresh draught lines as the highlight of their tasting tours.

The owner, Phin DeMink, began the brewery with friend Allen “Skip” Yahn in 2002. He and his wife Sara are at the helm of this dynamic business, serving as president and vice president. It’s the blood, sweat and tears this couple pours into the brewery that have led to its stardom. The facilities and crafts have developed together throughout the past ten years. And Southern Tier is just one tier of an entire beer culture that continues expanding.

“It’s been a really interesting ride,” said Nathan Arnone, media representative for Southern tier, located in Lakewood, New York.  He insists it’s the vast catalogue of beers that draws in drinkers. Light beers, dark beers, hoppy beers, malty beers – there are an array of colors and flavors from which to choose, ranging from lower four percent alcohol all the way up to 14 percent.

Each craft holds its own unique flavor, with six being absolute year-rounds, and a new seasonal released every month.

“I think all that combined is one of the things people really like about our beers,” Nate commented on the spice of variety.

But despite the large-scale production and rapid release dates, the brewery keeps a close eye on every craft recipe. The founders set out to make a brewery focused on small-batch brewing, and they intend to not stray away from that.

Tiers and Tiers of Beers

With the new release of another seasonal each month, there are multiples of craft greatness from which to choose. Besides the year-rounds of both standards and imperials, there exist series, like the Blackwater series, as well as variety packs and limited edition beers.

Right now, there’s pilsner malt prepping to release for spring. Also, the brewery’s delicious barley wine, Backbone, is set to release at the end of February. It has been aged with oak and fermenting for two weeks before meeting drinkers.

It’s Not a Far Journey

Despite how far away New York sounds for Pittsburgh locals, it’s really only over a two-hour drive. Nate said that the last tour he gave had 60 people in attendance, and out of, that one-third were from Pittsburgh.  “We really like Pittsburgh,” Nate said. “It’s close!”  That being said, Pittsburgh was actually one of the first cities that Southern Tier distributed to outside of New York.

Southern Tier has a beautiful setting, perfect for featured tasting tours!  During the spring and summer, Southern Tier is crawling with special events. There are parks and grounds surrounding the brewery with nature, accompanied with a relaxed atmosphere that entices visitors to spend the day strolling the grounds and experiencing the exquisite tastes straight from the tap!  Tours are given each Saturday at 12:15, 1:00, 1:45, 2:30, 3:15, 4:00. Tours are $15 and include souvenir glass and 4 tastings.  Lakewood, NY is a few short hours drive away from Pittsburgh and would make a great road trip to check out this incredible brewery.  Southern Tier is actually much closer than many PA Craft Breweries. Check out the website for details and directions and special upcoming events; www.stbcbeer.com

Beers

Unearthly IPA

Yum, a great spicy and hoppy India Pale Ale. The color pours a light copper. The smell is fresh, grassy and sweet while the taste is highly bitter with light sweet caramel to boot. The spice comes out strongest toward the end. It has a higher alcohol of 9.5 percent. Pairs well with sharp cheeses, poignant foods and a lot of spice. Want more IPA per bottle? Also try the 2XIPA or simmer down with the original Southern Tier IPA.

Phin & Matt’s

Three types of hops and three types of malts come together in this craft. Founder Phin and pal made this pale ale to taste crisp and clean, using perfectly filtered water, whole hops and the best crop of barley. The smell is bready and earthy and the taste is of light grassiness and flowers. It holds a 5.4 percent alcohol percentage. Pair with earthy cheeses, grilled chicken, buffalo mozzarella, seafood and the classic American cheeseburger, of course.

2X IPA

An India Pale Ale brewed with 4 varieties of hops and 3 types of malts.  This beer is kicked up a notch to form a true Double IPA: feverishly hoppy with a malty backbone and higher-than-standard alcohol content. Citrusy hops tease the senses with aromatics and lingering bitterness, while just the right balance of malts disguises 2XIPA’s extra gravity. Double your expectations, this is an ale that demands reverence.  Pair with beef brisket, garlic fries, strong, spicy food.

Pales Variety Pack – 4 bottles of IPA, Phin & Matt’s & 422 Pale Wheat Ale

This version of our crowd-pleasing variety pack contains 4 bottles each of their famous India Pale Ale, Phin & Matt’s Extraordinary Ale, and 422 Pale Wheat Ale. A wide selection which makes it perfect for the person trying new beers, or for the seasoned drinker looking for a range of flavor. Their IPA is brewed with 4 varieties of hops and 4 malts and comes in at 7.3% abv. Phin & Matt’s is brewed with 3 varieties of hops and 3 types of malts, and is 5.7% abv. Pale Wheat Ale, known as 422, is a tribute to Earth Day, and at 5.8% is no slouch in this box.

Southern Tier also produces a variety of other seasonals, and they are the #1 Pumpkin Beer in the market with their Pumpking beer, brewed since 2007.  Pumking is a medium-light bodied, low-bitter ale, with a malty sweetness, offering a hint of vanilla, spice, cinnamon and nutmeg.  It is paired best with the traditional “comfort” foods of the season, as well as desserts!  This much sought after seasonal is available from August release through the season, as availability permits.

Checkout the brewery’s awesome website to find your favorite brews –  www.stbcbeer.com – Proudly distributed locally by Frank B. Fuhrer Wholesale.

Latitude 40 – Oh What Fun!!!

We are so excited to tell you about our recent night out at Latitude 40, a whole new level in restaurant/entertainment complexes spanning over 65,000 square feet! The entire Nightwire staff was excited to experience the food, bowling, games and so much more at Pittsburgh’s hottest new premier entertainment destination. It was a cold snowy night and as I pulled into the complex, the parking lot was overflowing with cars. I quickly spied a sign that said “Valet Parking,” so I pulled up to the front of the building and was promptly greeting by the valet people. They quickly opened my door, greeted me and made me feel so welcome. With the wind and snow swirling about me, I was surprised to find the entrance doors being graciously opened for me by Latitude 40 employees. They welcomed me with a smile and made me feel like a very special guest. How awesome is that?

Upon entering this massive mega complex the overwhelming feeling you will get is that everyone there is having a good time. The staff is waiting to greet, direct and help you decide if you would like to dine, sit at the bar, bowl or play games. Well, actually, you can eat in their dining room or bar or anywhere in this complex. It’s fantastic!! To the left is their main dining area, the 360 Grille, an upscale, casual contemporary-American restaurant that features everything from fire-grilled entrees to the freshest seafood and handcrafted salads. Grille 360 features an open kitchen; you can sit at the pizza bar, and can watch your food being prepared! Plus, the food is so fresh as they use only high quality ingredients and is reasonably priced.

We started off by sampling Latitude’s Signature Guacamole & Chips ($8.99). This signature dish had a blend of Haas avocados, big fresh chunks of avocado, which were so fresh, blended with jalapenos, tomatoes, onions, cilantro and their special seasonings… it was delicious!

Next, we had Three Cheese Quesadillas ($7.99) with Steak (+$4.99). A perfect blend of Jack, Cheddar and Smoked Gouda cheeses served with sour cream, house salsa and guacamole. Being a kid at heart and a true lover of Chicken Strips ($8.99) I selected this as something we should all try! In my book, having fresh chicken strips is a staple and Latitude 40’s did not disappoint! Theirs are served with fries and dipping sauces. The chicken was nicely breaded and seasoned, and the chicken was plump, moist and tender. Yum!!

We also sampled their Hand Stretched Pizza, Four Cheese White Pizza ($9.99), which is served with their signature Alfredo sauce topped with Asiago, Smoked Gouda, Mozzarella and Provolone cheeses. Their pizzas are done to perfection, as the cheeses melted and blended together so nice and bubbly. These tossed pizzas are a “must try,” and best of all, you can watch as they hand-toss your pizza and place it in their wood-fired oven; nothing can compare to a wood-fired pizza, and you surely won’t be disappointed with any food choice at Latitude 40! Their menu is quite extensive, from quick bits to full course meals, including steaks, ribs, chicken and seafood. Couple any entrée with one of their signature cocktails, a glass of wine or beer and you’ll have a winning combination. Can’t wait go back and tell you more about their food!

Next we ventured into the bar area with plenty of comfortable seating and an entire wall of big screen TVs… what a great place to watch our Steelers or any sporting event, as there is not a bad seat in the house! Adjacent to the bar are the lower level bowling lanes, of which Latitude 40 has 24 total on two levels. Their luxury lanes are equipped with state-of-the-art computerized scoring, plus you can have your name or your company name and logo displayed. They had a great selection of brightly colored bowling balls, waitress service and hands down the best place to bowl in the ‘burgh!

I almost forgot to tell you about Latitude’s bubble walls… the signature piece of Latitude 40. There are two of them, one in the bar area and one in the main entrance, and everyone wished we could have one in our home; it’s truly awesome! General Manager, Robert (Bob) Wolfinger told us that everyone loves the bubble walls; more photos are snapped there than any other place in Latitude 40, truly a great photo op!

No night would be complete without games. The Latitude 40 gameroom is home to over 80 interactive video and redemption games. This gaming area has something for everyone, from Wheel of Fortune, Connect 4, Deal or No Deal, and Laser games. It was like being a kid again!

Next, we opted to check out the Axis Bar, where you can dance the night away to the best DJs, VJs and host to the Party Bands in Pittsburgh.

Scheduled to open in January is CineGrille, an intimate 100+ seat, dine-in movie cinema with home theater-style seating offering full food and beverage service. Plus, newly opened is Latitude Live, a 370-seat, state-of-the- art performance theater designed specifically for live entertainment, including comedy shows, concerts, and private and corporate events that can accommodate from 15 to 2,000 guests.

Go experience Latitude 40 – Pittsburgh’s new level in dining and entertainment. There is definitely something for everyone, from kids, pre-teens, teens, young adults, 21+, parents and grandparents, Latitude 40 has it all!

Latitude 40 is located at the Pointe in Robinson at 200 Quinn Drive, Pittsburgh, PA 15275 – 412.693.5555 or visit them on the web at www.latitude40pitt.com

Abita Brewing – Abita Springs, LA                    by:  Steph Doan

History:

Festive and feisty like the city itself, the Abita Brewing Company cozies up to the great city of New Orleans. It sits 30 miles north in the beautiful wooded town of Abita Springs, LA. The craft brewery remains the oldest in all of the Southeast.

The brewery has churned out great craft beers since doors opened in 1986 and is now the 17th largest craft brewery, according to the Brewers Association.

The most unique part of the brewery is the ground upon which it stands – underneath the major beer production sits an aquifer. The natural water supply adds balance in the excellent brews coming from Abita. Balance is important in the Abita craft beers, which are made to combat spicy foods and enhance the entire meal experience of drinkers.

The great beers, the history and the size of beer production easily explain why Abita continues to grow. This year will bring an expansion of 200,000 barrels, plus the addition of a new barrel brew house that ups their brewing capacity to a hefty 450,000 barrels. The brewery sold roughly 150,000 barrels in 2012.

Not to mention the 8,000 barrels of root beer – perhaps their yummiest craft – churned out each year in their state-of-the-art brewing facility.

Using the finest ingredients, especially the fresh water, is important to the Abita family. The brewery uses only the best European as well as North American malts and hops in all of its crafts. The beers are always cold filtered with no preservatives, additives or stabilizers. It may be the purest taste in the Southeast.

See For Yourself

Want to see the action firsthand? Visit the Abita Brew Company’s Tasting Room. Its decadent architecture make for beautiful surroundings while tasters enjoy excellent crafts. Through the courtyard garden visitors will find French doors hiding a 24-foot polished mahogany bar where almost every Abita craft beer is ready to sample.

The Tasting Room is open Tuesday to Friday from 10 am until 4 pm and on Saturdays from 10 am until 3 pm. You can also catch a tour of the brewery Wednesdays, Thursdays and Fridays at 2 pm, or Saturdays at 11 am, noon, 1 pm and 2 pm. Experience the magic of the craft while seeing one of the oldest breweries.

If you cannot make it to the brewery or its tasting room, check out the list of distributors on the Abita website and find one near you.

Beers:

Amber Lager

This is Abita’s flagship beer made with crystal malt and Perle hops. An aroma of malts and sweetness hit the nose. The tastes are caramel and toast with a hint of light cinnamon. The hops are floral and give a slight bitterness. It is an easy drink and great beer with 4.5 percent alcohol.

Purple Haze

Packed with real raspberries, this pilsner malt glows a subtle purple. It also has Vanguard hops that add to the aroma and flavor. The berries and the hops blend together to create a tart, fruity aroma. This beers pairs well with cheeses like Brie as well as any dish containing fruit. It has a low 4.2 percent alcohol content.

JoKoMo

Three different colored malts craft this excellent Indian Pale Ale – pale, red and caramel come together. It’s full of hops using both Willamette and Columbus hops. It is this bold hop usage that gives the beer its name after the “Mardi Gras Indians” who parade through New Orleans decked out in feathers, beads and much more than only three colors. The taste is spicy and pairs well with strong flavors like sharp cheeses and wild game. It has an alcohol content of 6.5.

Strawberry Lager

After filtration, after the pilsner and wheat malts combine and after the Vanguard hops are added, this beer fills with sweet Real Louisiana strawberry juice. The lager is not too sweet with enough substance to still taste more like a beer than a strawberry. The lager’s popularity sparked practically overnight and is a famous favorite. Pair it with salads, desserts, and lighter pasta dishes as well as fresh cheeses. It has a 4.2 percent alcohol content.

For more information on Abita Brewing check them out at abita.com –  21084 Louisiana 36  Abita Springs, LA 70433 – (800) 737-2311.

“Make real beer for good people.”

That’s the motto and reason behind this great island brewery. It all started with two beer enthusiasts who were also longtime friends and home brewers. The fates of Mark and Pete were intertwined not only by chance but also their dreams of starting Blue Point Brewing Company, something that was not an easy task.

The facility sits on the waterfront property of the former Penguin Ice Factory in downtown Patchogue. Most of the equipment is from the auctions of defunct breweries all over the U.S. It truly has been a brewing of collaboration since opening in 1997.

This Long Island located brewery is not a “west coast” style beer. These beers are all about balance, says their director of branding and communications Curt Potter. But the beers can still pack the bitterness of a nice double IPA he says, promising drinkers will always taste a nice, enjoyable beer.

Today the brewery distributes in 16 states, with plans to expand further, he says.

“We have our eyes on a couple more states – possibly not too far from you,” Curt hinted.

The brewery has a lot in the works. Curt says the White IPA is “picking up steam.” So is the Black IPA, which originally debuted with proceeds going to oil cleanup in the ocean. The gulf may be cleaned up but the beer remains as dark and tasty as ever, with new packaging.

“The cans are really cool,” Curt said. “They look like little barrels.”

Blue Point is all about lending a helping hand. Right now the brewery and a handful of others are in the works of creating a collaboration beer with proceeds helping Hurricane Sandy victims. The revenue from the beers will also help rebuild the damage done to Barrier Brewing Company, located in Oceanside, NY.

Last month, the brewery also participated in No-Shave November for prostate cancer awareness, raising over 15,000 dollars. Also they hold a cask fest each spring and a ten-mile run to the brewery in January, a favorite of Mark, who is a former runner. This brewery loves keeping the community involved in more than just drinking!

One exciting bottle release is the Sour Cherry Imperial Stout – a beer that’s more sweet than sour. It’s a classic Russian-style beer with smooth notes of coffee, sherry and real sour red cherries. The breweries doing a limited send-out, so grab it off shelves while you can.

A few of Curt’s favorite crafts are the Hoptical Illusion and No Apologies IPA, which is his top pick. The IPA isn’t around much so he relishes it when he can. He encourages beer lovers to try all of the Blue Points; they’re all great craft beers.

“Try something new, always,” Curt said. “You’re not gonna go wrong trying a Blue Point.”

Come Visit

It’s not a fancy brewery with shiny, copper kegs and hands-off machinery, but that is part of the beauty of seeing Blue Point in action. It’s not uncommon to find owners Mark or Pete hanging around.

“People coming in on a Saturday are like, ‘There’s the owner!’” Curt says about the experience the average visitor can expect.

Visitors travel from upstate New York to places outside the country like Spain to visit Blue Point. There’s also a solid local crowd, Curt said, that hangs around the tasting room. Curt says visitors can expect not just great beer but a great experience, too.

“You’re going to be able to taste things here in the tasting room you can’t get in a package,” he said.

As a rare experience for drinkers, the brewery has a cask of brew open in the tasting room so they can see the difference from drinking out of a keg.

The Blue Point tasting room is open Thursday through Saturday, with tours given only on Saturdays. Checkout the website to see what’s on tap and don’t forget to “like” Blue Point on Facebook.

Beers

Toasted Lager

“Toasted” is an understatement for this flagship craft. Copper in color, the craft uses six different malts for its toastiness. Balance is a key flavor in this blend of light malt, honey and crisp taste. It has a 5.5 percent alcohol content.

Hoptical Illusion

A craft that comes with a brief history lesson: Egyptians used to stuff their pillows with hops thinking they brought vivid dreams. Now, you may not see things after drinking this beer, but drinkers will be “hop-happy.” It has citrus bursts balanced by a malty background. A great beer for hop lovers. It has a higher alcohol level of 6.8 percent.

Blueberry Ale

Fruity to the max, this craft lives up to its blueberry name. There are 732 pounds of fresh, plump and juicy handpicked blueberries squished into every batch. The aroma reeks of sweet fruit and the taste follows suit while still having the balance of a good beer. It has a low 4.6 percent alcohol, so feel free to throw back a few.

RastafaRye Ale

This is a chill beer with a conscience – every bottle directly benefits underprivileged children and orphans living in the Caribbean and beyond. Not only will drinking this beer make you feel good, it’ll make you feel real good. The taste is that of a fine copper ale with a twist of spice and floral from the hops. It’s balanced with a rye malt and uses West Coast hops. It has a 7.5 percent alcohol content.

Pale Ale

Traditional, lovable and classic are three words to describe this beer. It’s the beer sitting next to you at the game. The beer is hopped at four-different stages, and although light-golden in color, it is packed with flavor. Its English malts create the perfect floral-citrus taste of a great ale. It’s a hop-lover’s heaven. The craft holds a 5 percent alcohol.

When I was called to do this sampling and review of Empire Palace, what you might think of as a usual Chinese joint, I jumped at the opportunity. As a little girl, growing up with my brother and a single dad, we ordered takeout fairly often. Chinese food was a staple in our home.

We always ordered from the town’s token main street Chinese food place, which was aptly dubbed “The Great Wall.” I used to be annoyed at how the number of sweet and sour duck sauce packets was always insufficient in relation to the soy sauce and mustard packets that were generously tossed in the brown craft paper bags stapled shut with a menu or two attached.

I can still remember the typical order – pan fried dumplings, pork fried rice, chicken lo mein, sweet and sour chicken and General Tso’s chicken. I used to believe the latter were actual, real, authentic toes of a military officer. When I bit into a crunchy piece of chicken “toe” as a young girl, I literally thought it was a toe bone. I’ve gotten smarter since.
My expectations were shaped by my takeout experience during my childhood. Fried was a common denominator for our family’s Chinese food choices. And if you want that, you can have it at Empire Palace. But if you want fresh food, baked, steamed or raw, you can find that there as well.

What I realized while eating at Empire Palace was that Chinese food is not Chinese food anymore. I had to throw out my preconceived notions about this food, along with my lifelong mission to find eight-toed Chinese generals, and open my mind to the new Asian cuisine (what we at Nightwear like to call “Asian Fusion”). It’s not Chinese. It’s not Japanese. It’s not Thai. It’s all of it. It’s anything you want, the way you want it.
On the outside, cruising by T.G.I. Friday’s and its next door neighbor on McKnight Road, you might judge Empire Palace to be just another Chinese food buffet. And you wouldn’t be more wrong.
Once you walk through the doors at 5100 Corporate Drive, a welcoming, warm atmosphere greets you with an equally as pleasant host to seat you. If there’s a wait, no worries! A fully stocked bar with everything from a Cabernet to a Captain and Coke is available to keep you company. As a matter of fact, Empire Palace has a great happy hour complete with high definition flat screen televisions to watch your favorite sporting events.

The daily happy hour runs from 5 to 7pm with $1 off all draft beer, $2 off all glasses of wine and $5 martinis. On Friday and Saturday nights, they also have an evening happy hour from 9 to 11pm, plus every Thursday, 12 ounce Miller Lite drafts are just a buck. That’s ONE DOLLAR. Can’t beat that.

The décor is a neutral mix of modern design and traditional Asian styling, sure not to ruin your appetite. Booths and chairs alike were comfortable and cozy with plenty of room for any number of dining partners. What makes Empire Palace unique is the variety of offerings for any and every type of Asian cuisine enthusiast. We tried out a couple of dishes from their Dim Sum menu, which I would like to rename “Gimme Sum” after tasting these delectable bites. Dim Sum is traditional Asian tapas, which is prepared by a Hong Kong trained specialist. Just like their Latin counterparts, the Asian tapas are small plates meant to be shared.

I did not want to share. At all. The Sesame Seed Balls ($4) were the perfect blend of crunch and fluff, as the round mounds of rice flour were stuffed with a sweet lotus seed puree, rolled in sesame seeds and fried to a golden brown. The second Dim Sum dish was the Taro Dumplings ($5). I scarfed one of these bad boys down without knowing what was in it. And I’m glad I did because they were DELISH. I am not a fan of mushrooms, but these crispy mashed taro puffs stuffed with shiitake ‘shrooms and minced pork and shrimp were not what I expected. Another winner from the Dim Sum menu.
Of course, we had to test out how amazing their Amazing Chicken ($13 for the dinner entrée, $8 for the lunch special) was, and it lived up to its name with crispy white meat, perfectly sauced. As much as I love the fried staples from the traditional Chinese food menu, I couldn’t wait for the bevy of beautiful Maki Rolls about to come our way.

The colors on the plates were vibrant, living and fresh. The presentation was picture perfect. Both the Tiger Roll ($16) and the Pink Lady Roll ($14) were scrumptious, and if you are a sushi, sashimi or maki roll novice, these dishes need not intimidate you. The Pink Lady is Empire Palace’s best seller, with the shrimp tempura, salmon, avocado mix leaving no doubt as to why. The Tiger Roll is similarly yummy with crabstick, cucumber, shrimp, tuna and salmon tickling your taste buds.

I took a raw food rookie with me. He ate octopus. I ate octopus. It was delicio-pus. Opening your palate to new, somewhat exotic food choices can have you wondering, “What else am I missing?”

If you are not feeling adventurous and want your seafood cooked, they can hook you up nicely with a flower basket ($19) full of tasty lobster tail, jumbo shrimp, scallops all sautéed with vegetables in a special sauce. The dish is served in a basket made of crispy noodles which is just as tasty as its contents.

Fresh was the overall feeling, taste and smell of every dish. In addition to the traditional favorites, Dim Sum, sushi and seafood, other menu items include Lamb, which is the manager Kevin’s favorite dish, and many vegetarian and lighter options as well. Lunch specials run daily from 11am to 3pm so you can try out smaller portions of their entrees along with soup or an egg roll and rice.

My favorite fortune cookie fortune reads “The time’s always right to do what’s right.” Empire Palace does EVERYTHING right. It’s time to go there. Now!

Smuttynose Brewing Company                    by:  Stephanie Doan

HISTORY

Ever walk into the store and leave with more than you set out to buy? That’s a little like what happened to Peter Egelston when he walked into a bankruptcy auction anticipating to “just look around” but left as the new owner of a small brewing company. What lingered as the remnants of Frank Jones Brewing Company soon transformed into what stands today as the Granite State’s leading craft brewery.

Smuttynose Brewing Company sits in the seaport city of Portsmouth, New Hampshire. The company steals its name from the third largest island of the rocky Isles of Shoals, located seven miles off the New Hampshire and Maine coast.

Egelston himself was a previous brewery owner. Peter and Janet opened both Northampton and Portsmouth Brewery together before ending their partnership. He and Joanne Francis currently own both Portsmouth Brewery and Smuttynose.

Crafting came easy as by July, the brewery already released its first batch of Shoals Pale Ale. The beer was a hit and remains one of the company’s year-round crafts. Old Brown Dog – another regular – soon followed. There are five year-round beers in total.

These brews, as well as a slew of seasonals, are what give Smuttynose its “something for everyone” feel, says JT Thompson, Minister of Propaganda.

“We get a good cross variety of people,” JT said. “I think that’s because we have such a broad selection of beer.”

It’s all about the beer. Even during visiting tours of the Smuttynose brewery, visitors are put on the front lines. Thompson describes a space with no flat screens or informational videos, or added frills or polish. When travelers enter into Smuttynose Brewing, they’re not standing behind a piece of viewing glass but directly next to the maintenance bench. The humble ambience, however, showcases the heavy machinery, tanks, puddles, hoses and other tools used for the yeasty artwork.

The surprise caught on viewers’ faces as they witness the real machines at work shows how far detached our society is from its food sources, said JT.

“From the minute you walk in the door – you’re literally in our brewery – what you see is what you get,” JT said.

Smuttynose broke ground on their new brewery in August 2012 and anticipate it’s completion in September of 2013. Bigger and better, with a much larger brewing capacity, the new place sits 15 minutes down the road. Breaking ground not too long ago, the brewery will be up and running in 14 months. The brewery distributes to 19 states, stifling a growing need for more brewing capacity before even thinking about gaining more distribution territory.

As for the old walls, Smuttynose hopes to see a smaller, up-and-comer fill its shoes by taking over the current brewery.

UP AND COMING

One great opportunity for Smuttynose lovers is the ongoing “Big Beer Series” which began in 1998 and is ongoing and offers up a new or returning brew every month. September’s pick is the Scotch Ale, which sits at an eight percent alcohol level. JT says it’s nice and malty with a smoky presence. Right now the monthly picks are dwindling as the year’s up, but the brewery’s goal is to keep thinking and planning at least six beers ahead.

JT recently posted on the Smuttynose Facebook page asking what beer lovers want most, and surprisingly, many requested more malt beers. He said the Scotch Ale has quite the cult following.

Subscriptions to the series include either a case or a half case of each release (depending on which option your choose) a case of nine consecutive releases, signature glassware, enrollment in the sister brewery Portsmouth’s rewards club and an invite to the release party for subscribers onely. The only catch is subscription members must live “within driving distance of the beer” suggests JT because the brewery by law cannot ship to individuals.

Also coming this month is the return of the Big A, a double IPA favorite, while December brings the bottled debut of a Short Batch IPA honoring Greg Noonan, who passed away three years ago. Noonan founded the Vermont Pub and Brewery and authored a slew of craft beer reads. The tasty craft releases around Christmas time.

With new and old beers hitting distribution centers JT still encourages tasters to visit the brewery in New Hampshire. Tours run Friday and Saturday. Guests are definitely encouraged to visit the tasting room.

Besides, there’s only a little more time left to see the original standings. JT, brewery tour expert, says Smuttynose tours are one of the best. The tour guides know it all and love sharing the place with visitors. And of course, his number one reason to see the place:

“These are the people who make the beer.”

BEER

SHOALS PALE ALE

Inspired as a classic English pale ale, this craft is unfiltered. We began with the English inspiration but exclusively use American hops and yeast in this hybridization of two great brewing traditions It contains absolutely no animal products (that goes for all Smuttynose beers) and offers a hopped-up medium body taste. Bread is the strongest flavor in the blend of malts, hops and crispness. JT pointed out that this is one of his late afternoon “desk beers” – a solid favorite.

OLD BROWN DOG ALE

You may not be able to teach old dogs new tricks, but you sure can make ‘em taste good. Made in the dog days of 1988 at the Northampton Brewery this dark ale pours rich mahogany in color. It contains more hops than most English Brown Ales, giving it a fuller body. This beer has flavors of chocolate and caramel. An old classic, this brew took the brown ale silver medal at the Great American Beer Festival in Denver just one year after its birth.

FINESTKIND IPA

Even though the Indian Pale Ale gets its roots across seas, Smuttynose has really made their IPA an American craft. By using Hopheads grown in U.S. soil, like a mixture of Simcoe and Santiams as well as one from Amarillo, brewers met a change in demand of drinkers desiring more hops. A common IPA, gold in color, the balance of fruity hops to bitter ones is sensational. This hopped-up beer is for pro league IPA drinkers. Watch out for the lees, or sediments, lingering in the bottom of the bottle – a byproduct of an unfiltered beer.

STAR ISLAND SINGLE

Neighboring Smuttynose Island is Star Island, which is where this Belgian-style pale ale gets its name. The brew is extremely refreshing as it carries sweet tastes from Honey Malt and Belgian yeast. Only the slight bitter that arises from using mineral water in the brewing process tames the ale’s sweetness. It’s suggested for social drinking, especially during summer time. It is sure to be a true star at any neighborhood barbeque.

ROBUST PORTER

Another one of JT’s “desk beers” he enjoys this malty beer. Pouring dark and rich, this beer is near black in color. The cocoa taste is close to dark chocolate, offering a smoky taste as well as caramel. Its’ bitter hops linger on the tongue after each sip. This is a highly rated porter. The Smuttynose website jokes that a Charles Dickens character would enjoy this 19th century London-style craft beer. Perhaps this is not the first time a Robust Porter has made a good late afternoon getaway.

PUMPKIN ALE

What you drink is what you taste. JT talked a lot about the approaching season. As the weather turns crisper, with every falling leaf most breweries start pumpkining-out their ales. But the Smuttynose Pumpkin Ale stands alone by the brewery’s standards of keeping the beer a beer – and not a pie. Using pumpkin in beer actually dates back to colonial times. There is a brown sugar taste up, front but the pumpkin and spices come in more toward the beer’s ending taste.

“It’s not overly sweet, not overly spicy – it still tastes like beer,” JT said, who describes the beer as drinkable and approachable.

Lagunitas Brewing Company – California                            by:  Stephanie Doan

HISTORY

The brewery started in 1993 in the form of a homebrew system in the kitchen of Tony Magee in Lagunitas, California.  He graduated to a 3 ½ barrel system and started making beer and selling kegs to local bars and restaurants out of the back of his Ford Ranger pickup truck.  We moved up to a 15 barrel system and started bottling and distributing keys and bottles through the San Francisco Bay area in 1995.

SoCal is the actual origins of this brewery – but the California native shortly packed up and moved up (literally). Its name Lagunitas, however, comes straight from the Southern California town of its birth.

The hop-forward brew company refused to let space hold them back when they outgrew their first location. Founder Tony Magee never let anything hold the brew company back. Wandering northbound, the brewery found its home in Petaluma, California. Its new location is a beautiful town in California where the streets are lined with redwoods and beer drinkers love a good hoppy brew. These are perfect for a crafter like Lagunitas. Rob Linderbush said “Our California brewhouse expansion is complete and we’re beginning to fill the pipeline again after being short on beer all year. We are beginning to install our new bottling line as well, and will be up to full speed by the end of October.”

Their success has spread like wildfire ever since its creation in 1993, making it one of the fastest growing craft breweries in the country – it distributes in 32 separate states!

As part of that growth, the brewery announced plans to build a new brewery as well as a taproom in Chicago last April. According to Ron Lindenbusch, “The Chicago plan is still in the permitting process, but we are in the building and beginning to accumulate funky furniture and ugly chandeliers to make a party room so we can start to whoop it up. We should have the TapRoom going by early next year and be able to open to the public… The brewery project is scheduled to be complete by the end of 2013.”

The 250-barrel brew house is set for completion in July 2013, and the taproom opens as early as this November.

The taproom in Petaluma sits open most of the week, specifically Wednesday thru Sunday. Thirsty visitors are more than welcome. In fact, a visit is encouraged. The regulars are always on the board and, of course, the adventurous brewery throws in some twisted extras. The greatness of Lagunitas beer is they take the original feel of a brew style and flip it into a fashion that is all their own.

Known for the greats reads and stories on every bottle, their beer selection is worth a buy – for even just the read alone! Along with their year-round beer, there are many seasonals. The Lagunitas seasonal 6-packs hold beers based on the foods we eat and the seasons we encounter. Coming in November is the Cappuccino Stout that is ready to warm drinkers up as the temperatures dwindle down. The 9.2 alcohol percentage is hefty, so be careful you are not falling down! Along with that there’s one pound per barrel of actual coffee that sneaks in at different times of the brewing process. But it’s still a beer, not a cup of coffee. The hops and coffee sit well together – this is one of many great seasonal treats coming out of the Northern California treasure, Lagunitas.

According to Ron, “Our newest seasonal just rolled off the bottling line this week…. Weighing in at 4.65% ABV, it is a “Fractional IPA” called DayTime Ale.  A nice and toasty malt foundation is layered with aromas and flavors from a gloriou$ fortune of dry hopping.” “We will also see the return of our fall and winter seasonal lineup this year…. Brown Shugga, Hairy Eyeball Ale, and Olde GnarlyWine all takes so long to make, that we had to skip over them last year since we were desperately short on beer in general.  We instead made a brand new seasonal called “Lagunitas Sucks” last year as Mea Culpa, and you can count on the return of that one this year as well.”

Ron firmly believes in their slogan.. “Beer speaks, people mumble. Obey the Buds.”

BEERS

Pils

Moderation is definitely the key ingredient brewed into this lager. After spending six weeks in colder than ice tanks, this true lager is ready for tasting. Its pale yellow color matches the careful balance of light sweetness and light bitterness. At a 6.2 percent alcohol this lager is full of malts and hops. The taste is surprisingly full of caramel and spice. But the beer’s tang absolutely does not escape without the appearance of a floral taste. It’s a Czech-style pilsner that gets a down- home American – and certainly Californian – twist on taste.­­­

Maximus

This double IPA has more alcohol than typical India Pale Ales but also more flavor. Packed with hops, this brew is an explosion of fruit flavors. From apples to citrus to pineapple, this beer packs a punch. It’s a great slow-sipping beer for beer drinkers who truly crave the taste of an IPA. It has an 8.2 percent alcohol level. It has more hops, more body and more impact than the regular Lagunitas IPA. As the website warns, “Caution: May remove enamel from teeth.”

IPA

Talk about a mouthful. The Lagunitas IPA is the number one Indian Pale Ale in California. This delicious IPA has 43 different hops and 65 types of malt. The fruity taste is fresh and distinct from last to first sip. A strong fruit presence is not only citrus, but distinctly apricot. Pouring a vibrant gold, the bubbles are moderate and the sip is smooth. This is actually one of my personal favorite beers. I look for it in bottles or as a special treat on tap! Its taste gets better sip after sip and is never overwhelming in flavor. Although, this is a higher alcohol at 6.2 percent – so sip safely!

Ron told Nightwire “Our IPA is still my favorite beer, bar none. It has a compelling flavor that always seems to bring me back after 16 years of drinking it.”

Hop Stoopid Ale

Stupid good beer. Despite its golden appearance, this beer is pure bitter. This bready bottle elicits the smells of pine and sweet bread. This great American Imperial IPA holds so many hops drinkers can taste citrus, salt, yeast and even more stacked-on flavors that stick to the taste buds after each sip. The piles of hops give this beer a distinct taste, crafting it to be a standout beer. It’s great for “hopful” drinkers looking to try something new and is perfect for gatherings of adventurous beer nerds. As the company says “It’s deliberately leaning more toward the hop side.”

Little Sumpin’ Sumpin’ Ale

Malty and great, this ale is really something. Inside the brew you find half of it is all wheat malt and “C” hops. This combination crafts a bitter taste that’s startling due to the strong citrus peel smell at first. If drinkers love this beer, then do not shy away from trying the Little Sumpin’ wild – a great Belgium style beer that’s a big sister of

this brew.

Baltimore                                                                                               by:  Suz Pisano

This month Nightwire made a weekend visit to Baltimore, Maryland.  The drive from Pittsburgh- about 4 ½ hours is not a bad ride and with Steeler football season approaching, I know a lot of you really don’t want to hear about how great a trip Baltimore is, but call me Tracy Turnblad from one of my favorite musicals,  I LOVE BALTIMORE!  We’d like to share some highlights of our trip and show you a few things not to be missed about “Charm City”!

A few things you need to know before planning your trip include-

1. Parking!  Parking in Baltimore is at a premium.  We found this out the hard way; most hotels only offer valet parking to the tune of $30 per night.  This is particularly important when budgeting for your trip.  There are numerous public garages within walking distance of most of the Inner Harbor hotels, rates seems to vary, but you can expect to add an additional $19 per night with no in/out privileges.  We chose valet & you probably will too after a jam packed weekend or late night fun- valet is soooo convenient but costly.  There is metered parking close to most attractions at which you can conveniently use a credit/debit card.  No need to plan for change in the form of single bills or quarters.
2. There are lots of museums in Baltimore!  Everything from the National Museum of Dentistry to the American Visionary Art Museum, to the Babe Ruth Birthplace Museum to the Reginald F. Lewis Museum of Maryland African American History & Culture.  Sooo many to choose, so do your research and dive into the culture & arts.  We absolutely adored the American Visionary Art Museum, read more about our visit in the following pages.
3. Pirates!  Only due to a hectic schedule and a lack of time did we miss the Urban Pirates- Baltimore’s only pirate ship “FEARLESS”.  Located at the Inner Harbor, family fun & adventure cruises are offered as well as adult “bring your own grog” cruises.  Check them out at www.urbanpirates.com
4. Neighborhoods in Baltimore remind me of Pittsburgh neighborhoods.  We wandered around “Little Italy” and strongly suggest for you do the same.  Menus are posted outside so that you can find just what you’re appetite calls for, and restaurants are all within walking distance of each other.  We found a Little Italy gem- Vaccaro’s Italian Pastry Shop.  It’s a must.  The cannoli’s are traditional and delicious and the éclairs astounding.  We bought “cannoli chips” with a side of creamy ricotta filing for the ride home.  It certainly made leaving our weekend behind much sweeter!  Make sure you check out Fells Point and the newly developed shopping and restaurant district.
5. Locals are called “Baltimoreans”  not “Baltimorons”…..remember that no matter how much you dislike the Ravens you shouldn’t call the locals “Baltimorons”!  A waitress at breakfast called herself a “Baltimoron” when we told her we were from the Burgh!  Baltimoreans we met seem to have a good sense of humor.  More on that later- read what Rocco said as we decided to dine at his establishment.
6. The Inner Harbor IS Baltimore’s Station Square.  You have to go there when you visit.    There’s a lot to see so you’ll want to at least take a stroll.  We felt very safe at night with clean, well lit areas and a bike police presence.  There were street musicians, outdoor bars & restaurants, a gigantic Coast Guard ship and the beautiful Chesapeake Bay.  There are plenty of restaurants in the Inner Harbor but don’t be shy to venture off the beaten path or try one of the restaurants that we visited during our weekend.
7. Chessie Boats!  These are the cutest, cutest, most ridiculous fun thing I have seen in a long time.  Two person paddle boats shaped like “Chessie” the mythical creature said to live in the midst of the Chesepeake Bay.  We saw them at night and desperately tried to get back there to rent one, but again time eluded us.  It is my one regret and the very, first thing on my to-do list the next time I visit Baltimore.  I imagine the photo ops and funny Facebook posts- definitely worth the $18 for a half hour rental.  Google “inner harbor paddle boats” & read the trip advisor reviews.  Definite family fun for a Friday night!  Yep, that’s just how I’m plannin’ it.
8. Baltimore has an awesome travel bureau!  Baltimore.org has everything you need to start planning your trip.  Their easy to navigate website offers not only comprehensive information but a Baltimore app for smart phones, LGBT options, deals & discounts,  a complete Calendar of Events and lots of free things to do.  Spend some time with it & you’ll be planning a trip in no time!  Again- baltimore.org.  Let them know that your friends fro Nightwire referred you.

American Visionary Art Museum

800 Key Highway, Baltimore, Maryland 21230

Tues through Sunday 10 am to 6 pm

www.avam.org

“Visionary art as defined for the purposes of the American Visionary Art Museum refers to art produced by self-taught individuals, usually without formal training, whose works arise from an innate personal vision that revels foremost in the creative act itself.”

I have to be honest- the American Visionary Art Museum IS the reason I wanted to visit Baltimore.  As a traveling artist for many years I’ve been told over & over again by fellow artists that the place is awesome.  For me, awesome doesn’t even begin to describe the inspiration, reflectivity (there’s a mirror mosaic bus at the entrance!), creativity, triumph and vision that the museum emits.  If you go- make sure to take your time and read the placards, which provide the artist’s story about the pieces.  There’s a personal sense of triumph in each and every work of art in the museum, it would be a shame to miss all the nuances, humor and tragedy involved in the work.   One of my favorite pieces was a “Sobriety Calendar” created out of wire, wood & nails with hand written dates and milestones.  The piece was created by an anonymous artist that left it by the front door of the museum.  Part tragedy, part triumph, and in this anonymity so much is shared.  Many works of art are whimsical in nature and the Pez Collection is well, to die for.  The museum gift shop- “Sideshow” is a fun little store featuring all kinds of craziness and fun.  From unusual sunglasses to cool buttons, drawers & drawers of goodies and trinkets, to inexpensive jewelry, I’ve never seen a place quite like it!  I bought so much fun stuff!  There’s even a more serious book section for art book aficionados.  Make sure you stop by before your departure, mention the specials section of their website and receive a free gift!  Another great reason to visit the AVAM website!

Mr. Rain’s Funhouse

Located on the 3^rd floor of the AAVM

Don’t let the name fool you- Mr. Rain’s is upscale noshing at its finest.  We visited for a Saturday brunch and were delighted at first by the décor and then by the menu!  House made everything and locally sourced organic meats & produce are right up our alley.  I was immediately excited to try the Charcuterie Plate-  Thüringen sausage, venison sausage, mortadella, bison pastrami & head cheese served with a touch of garlic aioli.  It went well with our Mimosa’s made with fresh squeezed orange juice and I love homemade sausages.  Being hungry for crab, I decided to tackle the Crab Benedict- lump crab served with an herbed coconut sauce atop an English muffin.  There was enough lump crab to satisfy any crab craving!  My husband, Timothy decided on the Lamb Burger, served with olive & mint mayo.  This one was truly delicious and he ate every bite!  The presentation was as beautiful as you would expect from a restaurant inside an art museum but we relished in our choices, took our time and loved the homemade pretzel bites.  The qualities of the offerings are evident with the preparation, which is thoughtful and with good intent.  The menu changes frequently but always includes amazing cocktails, wines, whiskeys and beers.  You can order snacks for the table as you discuss your museum visit, have lunch, brunch or even dinner.  Entrees on the day we visited included Duck Breast, Grouper and Sirloin.  Desserts as well as Hors D’Oeuvres are also available and the elegant bar makes a great spot for cocktails.  Outside balcony dining is also an option.  If you go to the museum, make a point to schedule a visit to Mr. Rain’s Funhouse.  We absolutely loved it there and definitely recommend it and we will go back!  They probably won’t tell you, but I will tell you that they were voted the 2012 Wine & Beverage Program of the Year from the Restaurant Association of Maryland, as voted by readers of Baltimore Magazine.  Reservations are suggested.  Check out their website at:  www.mrrainsfunhouse.com

PAZO

1425 Aliceanna Street (Fells Point), Baltimore,  Maryland 21231   410.534.7296

The Foreman Wolfe Group is a notorious Baltimore restaurant team with 6 very different establishments in & around the Charm City.  We knew we were in for quite a treat upon our arrival.  The large warehouse-like building is where award winning architect Patrick Sutton transformed a gigantic empty wide-open space into a hip urban multi-level dining experience.  It was right where we wanted to be.  There is nowhere I could think of in Pittsburgh that comes even close to the experience of PAZO.  A live DJ provides an ambient vibe for cocktails, sharing some tapas or one enjoying of the main courses.  The main dining room floor is easily converted to dance floor around 10 pm. but you’ll want to go there for the food as much as the experience.  Both hot & cold tapas are offered as well as fine selections of Jamon- different types of Mediterranean hams.  Cold tapas include Shrimp, Tuna Tartare, Marinated Zucchini Crostini & Ceviche.  A sampling of hot tapas includes Crab Bunelos, Pork & Veal Empanadas, Lamb Chops, & Scallops.  Share tables for parties of 6 or 10 offer a preset tasting menu- it totally takes the pressure off of group consensus.  Pizzas also grace the menu for the less adventurous.  With an extensive menu, a prix fixe menu helps to limit your choices but the well educated staff are very knowledgeable so don’t be afraid to ask questions.  Dinner entrees are plentiful with seafood, chicken, lamb, steak and duck offerings.  Wine parings are a specialty at PAZO with an extensive wine list, again- don’t hesitate to ask your server for assistance.  For the past 7 years, Chef Mario Cano-Catalan has used only the finest locally procured ingredients in creating his menu, Chef Tony Foreman is a well-respected sommelier with a wine list to prove it.  Chef Cindy Wolfe is recognized as a culinary force in Baltimore with many prestigious accolades, together this team has created quite a hot spot where beautiful people, beautiful food, beautiful atmosphere merge into a completely beautiful experience .

Check out their website at www.pazorestaurant.com or the other Foreman Wolfe establishments at www.foremanwolfe.com

Miss Shirley’s Café

750 East Pratt Street, Baltimore, MD 21202

Located in the Inner Harbor, Miss Shirley’s Café has been featured by the Food Network and is consistently #1 among Baltimore Magazine’s Best of Baltimore – Favorite Food Truck, Good Deal, Best Breakfast, Children, Lunch & Visitors categories; you have to have a meal there!  With 2 locations, a mouth watering menu, “spirited beverages” and a love of fresh ingredients you’ll discover why it’s a local favorite.  Breakfast is worth the wait at Eddie and David Dopkin’s Miss Shirley’s, where it’s perfectly acceptable to order a cone of sweet-potato fries as an appetizer for breakfast.  We did!  The brothers named the restaurant after a friend & mentor they met while working together in the industry.  (Read the history on the café website.) While the house specialties are creative and decadent—try the fried green tomato, apple wood-smoked bacon, avocado, white-cheddar-cheese, and egg on pumpernickel bread Southern Slammer or the Coconut Cream-Stuffed French Toast – we also love the make-your-own omelet with ingredients ranging from andouille sausage to avocado slices, and the buttermilk pancakes with a hint of vanilla and served with a dusting of powdered sugar are always cooked to perfection.   Shirley’s Love Affair With Oscar- Two 2 oz. beef filets, topped with asparagus, fresh jumbo lump crab & hollandaise sauce, on fried green tomatoes & savory grits with bacon, dusted with Old Bay was highly recommended but I couldn’t resist the Chicken & Waffles- fried boneless breast of chicken pieces & a honey-mustard aioli drizzle on white cheddar-green onion waffles with peppadew-jalapeno butter- to die for!  We just don’t get chicken & waffles in the Burgh.  Timothy & I chose carefully a sweet and a savory for our breakfast.  He chose wisely the Coconut Cream Stuffed French Toast- cream cheese, flaked coconut, bruleed bananas, dipped in an almond scented egg mix, garnished with diced strawberries & dusted with powdered sugar & cinnamon.  This is a restaurant favorite and I think you get the drift on why people wait in line for the delicious, over the top cuisine.  We had an early breakfast- 8:30 am, and quickly witnessed the restaurant fill-up.  We also saw happy, friendly servers interacting well with patrons.  Lauren, our waitress gave us directions & other restaurant suggestions, she really added a special touch to our experience.  Friendliness is part of the reason they call it “Charm City” and we were certainly charmed by Miss Shirley’s.  The café is only open Monday – Friday 7 am – 3 pm, Saturday, Sunday & Holidays 7:30 am – 3:30 pm.  Unfortunately, they do not accept reservations.  Proper attire required.

Check out the website for a virtul tour and a gander at the menu.  www.missshirleys.com

Joe Squared

30 Market Place, Baltimore, MD 21220

Out of the Box. That’s the name of the Diners, Drive-ins and Dives segment featuring Joe Squared. With its thin sourdough coal-fired squared pizza and 14 varieties of risotto, Joe Squared is known for being an “out of the box” restaurant and bar when it comes to mixing up distinctive food, drinks (a long rum list and eclectic beers) and entertainment. Named one of the best pizzas places in the nation by both Food Network Magazine and Food Nation, this family-owned gathering place provides a casual atmosphere where you can indulge in fresh and local food while listening to free live music. Open for lunch, dinner and late-night dining inside or on the large patio.  After a later than expected arrival in Baltimore, we checked in, quickly showered & hit the street looking for a bite to eat after 9 pm.  We walked the Inner Harbor, didn’t feel inspired by a lot of chain restaurants or pricey, touristy venues.  We asked a police officer where would we find local fare & she directed us to an area called “Power Plant Live” a few blocks away.  We found it easily but were faced with entering an entertainment complex at the end of a very long line where you had to bear ID to enter.  Luckily, there’s a separate entrance for restaurants inside the complex, so no wait, no line for us!  (It’s to the left-be sure to look for it if you’re not interested in the much younger clubbing scene that is all around the complex.)  There’s even a live band playing on an outside stage and 8 different venues for dancing, comedy & other music.   We landed on Joe Squared for a bite & were pleasantly surprised that a table was immediately available.  Known for their pizza & risottos we couldn’t resist and ordered both!  I let the waiter suggest his favorite- Prosciutto & Spinach with Asiago cheese & rosemary was one of 14 choices.  I knew I did the right thing by letting someone else decide!  The pizza was equally as delicious and the prices for such a hot spot were very reasonable.  The extensive menu features everything from soups, starters, salads, sandwiches & subs along with the notorious pizzas & risotto.  Something for everyone for sure.  And we even met Joe!

www.joesquared.com  or www.powerplantlive.com for details.

Rocco’s Capriccio

Born and raised in Matera Italy, Chef Rocco Gargano’s talents came naturally.  Being the son of a farmer Rocco began to recognize the freshest ingredients.  Moving to the United States in 1962, he began to work with his father who owned both a luncheonette and a restaurant in New York City.  He joined the military and served 2 years but decide not to continue, so he could pursue his passion of fine Italian cooking.  He moved to Baltimore and successfully opened many pizzerias, but that still didn’t satisfy him. He wanted a fine dining restaurant so he could display his talents.   In September of 1996, Rocco Gargano took over Capriccio, renaming it Rocco’s Capriccio.  He instantly became a local favorite being televised on local TV stations and written up in several newspapers and magazines.  He’s a genius in the kitchen and an entertainer in the dining room.  Chef Rocco specializes in the finest cuts of veal, wild game and fresh fish from around the world.  Sauces are his specialty and all his dishes are made to perfection.

As we wandered around Little Italy prior to heading back home to the Burgh, we took some time to read menus posted outside of at least 4 restaurants before deciding on Rocco’s Capriccio.  Actually, as we were about to peruse the menu, a lady & her adult son were exiting Rocco’s and told us we should give it a try.  They gave their meals rave reviews & being adventurous we decided this was the spot for some traditional Sunday spaghetti.  The place was empty, as were the streets of Little Italy.  We were late for lunch and early for dinner but were offered a lunch menu by the waiter and with that, we were instantly happy to be seated, cool and anxiously awaiting some pasta.  A man, which we determined to be Rocco, appeared in the dining room.  He greeted us, asked where we were from & when we told him we were from Pittsburgh & he told us he “never heard of it!”  I believe that Italians are naturally drawn to other Italians so when he discovered Timothy as a fellow Italian, he called for the waiter to “bring that thing”, “get that thing”.  “I’mma gonna show you what I’mma gonna cook for you today”, he declared.  Out came a 3 foot, light green zucchini like I’ve never seen!  He was so sincere that our orders for ravioli and spaghetti seemed suddenly unimportant.  He said, “trust me, I’mma gonna cook like your grandma did back in Italy.”  We had no idea what we would be served & we even laughed because the place was so authentic & charming, we just had faith that whatever he made us- it would be good.

After about 15 minutes of anticipation, the waiter emerged with 2 steaming plates of beautiful homemade rigatoni topped with a fresh and aromatic red sauce created from plum tomatoes “from the garden”, basil, garlic and even some shrimp thrown in.  It was one of the most memorable pastas I have had and Timothy agreed.  The rigatoni was rather large and crimped on one end where each one was individually cut from the machine.  We both had the same bowl of pasta and the same reaction to the meal- very impressive with simplicity and passion.  Sometimes the simplest ingredients are just what you need to remember to take time to enjoy your life, your loved ones and your travels.  If you get to Little Italy, look up Rocco’s Capriccio and expect an experience you won’t soon forget!

Check out signature dishes and accolades at www.roccosinlittleitaly.com

Long Trail Brewery:                                                    by:  Stephanie Doan

Beer drinking fans of imported ales usually love the sophisticated tastes of English or German brews; however, long journeys overseas often leave the shipped ale stale. So Long Trail Brewery took on the challenge and created an American alternative that’s been around for nearly 25 years. It’s safe to say that the beers coming out of Long Trail runneth over with popularity. Brewmaster Brandon Mayes credits their success to the company being nuts for nature – even encouraging their drinkers to “Take a Hike,” just as originator Andy Pherson did when he began the brewery.

It was 1989 when Andy started his trek.  Originally known in town as the Mountain Brewers, it was naming the beer that proved most challenging. One day, Andy drove past a wooden “Long Trail” hiking marker. The sign is a guide for many like-minded environment lovers. Just like that, it was those etched words, with hikers pictured on the sign, and of course the Green Mountains of Vermont that inspired him. The name spread like wildfire, quickly labeling the brewers as the “Long Trail Guys” who soon started Long Trail Brewery.

By November of that same year the first batch of Long Trail Ale was brewed and ready for tasters. It was a smashing hit! Andy locked into his first distribution agreement the following May with Farrell distributors, the oldest and biggest in the state. Long Trail Ale quickly became their best selling amber ale as well as a statewide favorite. Brandon said the “middle of the road amber ale” appeals to both craft experts and newbies alike.

The menu of great beers expanded without delay. In 1994, the operation outgrew its small headquarters. So the Long Trail Brewery hiked on down the road to its current location, putting its state-of-the-art brewery right across from the Ottauqueechee River. What started as a small craft brewery sitting in the basement of the old Bridgewater Woolen Mill is now one of the most popular breweries in all of Vermont, second only to powerhouse brewer Anheuser Busch.

Brandon said more expansion might be on the horizon, but far down the trail. The brewery’s footprint is maxed out. The company is already using and recycling as much water as possible. Although they are always looking to grow, he said it’s got to be responsible growth. Until then, the company will stick to growing its beer selection by putting out two new seasonals. This coming fall, they are adding a lower alcohol Pumpkin Ale and a higher alcohol Imperial Pumpkin Ale. The two beers extract the spice of pumpkin pie and crisp fall. Drinkers everywhere can taste “Autumn in Vermont” in good balance with the malt and hops of a fine craft beer.

Balance, said Brandon, is the key ingredient to the Long Trail Brewery. Keeping the hops, malt and alcohol at the right measurements as well as the ins and outs of material and waste from the brewery, is a juggling act.

PROCESS

Being tucked within the Green Mountains of Vermont, the brewery makes protecting their home a priority. Protection happens in many environmentally friendly ways. They protect by feeding spent grain to the nearby cattle, much cheaper than normal feed. There are eight tons of this spent mash offered each day. This helps the agriculture and the economy. Also they recycle expired production steam into hot water for thermal energy, saving 2,000 gallons of propane per month. They are also licensed by the state of Vermont to inject carefully purified wastewater back into the ground through the use of special technology.

Long Trail uses American-grown hops as well as other local raw materials as much as possible. In fact, Long Trail uses all natural ingredients. This goes along with their commitment to crafting fine American beers totally separate from any European ingredients. Most American hops are grown in Washington and Oregon. These hops add the spice of life to Long Trail brews, which contain a wide variety of tasty hops. These hops are flowers of the female hop plant and get thrown into the “Boiling Kettle” in hopes of extracting its bitter.

As the brewing process continues from heating to fermenting, many tests are done for quality control. Production measurements and microbiological testing occur frequently. This ensures Long Trail remains fresh along its entire journey as well as sip after sip. Because the ales are not pasteurized and contain no preservatives, the bottles are dated. This gives drinkers a clue as to when the ale may spoil:  usually 120 days past the bottle date.

Want to try a sip at its freshest? Be one of the yearly 72,000 visitors setting foot in Long Trail’s Visitor Center. The center has a Tap Room that has become the favorite watering hole for both visitors and locals. It’s designed like an old beer hall, and even employees can’t escape the festivities. Brandon remembers his visit six years ago prior to working at Long Trail.

“It’s a really fun atmosphere,” he said, remembering the lasting impression.

Travelers who can’t trail to Vermont shouldn’t worry, though. Long Trail has traded its nine workers previously bottling at 50 bottles-per-minute for just three workers and new machinery filling at a speed of roughly 250 bottles-per-minute. So, there is no shortage of cases around!

Find Long Trail beers in 13 additional states, including Pennsylvania.

BEERS

Some of the top beers include:

Long Trail Ale

This beer isn’t the top selling craft beer in Vermont for no reason. Long Trail’s first beer originates in 1989. The American beer takes its cues from the “Alt-biers” found in Dusseldorf, Germany, one of the oldest brewing styles. Even the name ‘Alt’ translates to ‘old ‘in German. The brewers describe the ale as inspiring “complex, yet clean, full flavor” because of the chilled temperatures and top fermenting yeasts. Brandon calls it a “session” beer, saying you can drink a few due to the low alcohol. There are three different hops as well as four malts thrown into every batch. Food pairings include smoked meats like sausage and also grilled salmon and aged gouda. Anything with a smoky flavor pairs well. Under its belt are numerous medals from both the Great American Beer Festival as well as the Great International Beer Festival.

Blackberry Wheat

Stepping up as one of the most popular brews, this beer rises in the summer of ’96. This wheat beer models after brews mixed with fresh fruit, like blackberries, in small “farm house” breweries throughout Belgium. This spontaneously fermented craft is called “lambic,” a mock European beer. Containing two malts as well as malted wheat, it’s the fruity taste that gives this beer the rightful description of thirst quenching. The aromas are so strong that the craft sits in a wheat glass bottle, ensuring extra room for the fluffy head. Food pairings for this bottle include bountiful, crisp salads and light appetizers. Tasters at the Atlantic City Beer Festival gave Blackberry Wheat their ‘People’s Choice Award.’

IPA

Despite being made in 2005, these IPAs brew rough like the waves they originally traveled. The taste of this India Pale Ale dates back to the days of the British Empire. It’s definitely a “hop forward” drink, said Brandon. IPAs first began as pale ales made stronger with extra hops in hopes of surviving the long voyage from Great Britain to colonies camping in India. The Long Trail IPA still holds more hops and remains unfiltered, which is a stark contrast to most of the IPA’s ultra-filtered descendents today. The hops are Nugget and Cascade with 2-row and Crystal malts. Long Trail’s IPA began as the first in their Brewmasters Limited Edition Series but stuck around. It’s bursting with both natural carbonation and flavor. Sip this beer cold alongside spicy and flavor-plenty dishes.

Double Bag

Illuminating dark amber in color, the Double Bag is even deeper in strength. So strong is the brew that it’s referred to as secret brew, or “Stickebier” in German. This specific beer originated in 1994. Labeled a malt beer, it was first only available at the Long Trail Tap Room in Vermont. Now, it’s bottled and brought home. The beers pack two hop varieties and four different malts. Not only does Malt Advocate Magazine consider this malt the ‘Domestic Beer of the Year’, it also swooped up a medal at the Great International Beer Festival. This drink pairs well in moderation with smoked and grilled meats, but be careful of the 7.2 percent alcohol content.

Double IPA

Long Trail mixes the coarse hop-filled taste of true India Pale Ales with enhanced flavors in crafting this double IPA. Many American breweries have tinkered with double IPAs in recent years. This one debuted only three years ago in 2009 and is one of Brewmaster Brandon’s favorites. This, as well as the Coffee Stout, is “most near and dear” to his heart. The two always find homes in his fridge. The Double IPA shows deeper gold in color than Long Trail’s usual IPA and also doubles the alcohol. Picture a strong malt that offers more refreshment in the flavor-fountain of citrus and pine – that’s the collaboration occurring in this two-hop, three-malt beverage. Drink with sharp cheeses, lamb and also beef brisket.

Survival Variety Pack

For those who want it all this pack is perfect! Long Trails creates these “survival” packs to keep the most adventurous tasters alive. There are packs for each season, such as a Summer Survival Pack containing Double Bag, Blackberry Wheat, Pollenator and of course the beer that began it all – the Long Trail Ale. The selected beers change for every season.

Full Line of Seasonals

Pollenator –  Spring Seasonal – Features a medium amber body, balanced with a modest amount of Willamette hops. This spring ale is highly drinkable, flavorful and finishes clean and crisp.

      Belgium White –  Summer Seasonal – Our Belgian White Ale is modeled after the original Belgian Witbiers brewed in monasteries during the early 14th century. The soft notes of citrus and spice are topped with a light, fluffy head that finishes clean and crisp. This fresh and natural ale is our summer seasonal brew, perfect for lounging lake-side or celebrating trail’s end…ENJOY!

     Harvest – Autumn Seasonal – In celebration of the autumn harvest we’ve brewed this brown ale with locally harvested Vermont ingredients… a truly unique Taste of Vermont.  English Brown Ales are a more modern style from England that have been modeled after English Mild Ales. Mild Ales were names so due to their ‘mild’ hop flavor; in comparison to and English Pale Ale or English IPA.

     Pumpkin Ale – Fall Seasonal – Long Trail is excited to launch Long Trail Pumpkin Ale, a slightly sweet seasonal treat artfully brewed with pumpkins, cinnamon, ginger, nutmeg, and cloves. The perfect drink for a fall day, this exceptionally balanced beer has an aroma very reminiscent of pumpkin pie.

Hibernator – Winter Seasonal – This robust, malty brew will take the bite from a cold winter night. Style History: Scotland’s agricultural history helped create the country’s most popular beer style, Scottish Ale. Barley is one of Scotland’s most abundant crops, while hops have never flourished in the Scottish landscape. This abundance of barley and Scotland’s exclusion from England’s malt tax of the 1700’s gave brewers the opportunity to brew a hearty barley rich beer.