CALIFORNIA:
BEER’S
PROMISED
draught lines
LAND is
calling
winter 2017
date NIGHT
BEER
in the
‘burbs
STRAUB’S
BILL BROCK
GETS
DRAUGHTED
ur Cream Ale is inspired by classic
American recipes and homespun in
Shiner, TX. It's brewed with an extra helping
of specialty wheat malt to give it a velvety
smooth, creamy mouthfeel. Pale gold in
color, Homespun is a sessionable go-to brew
with a smooth, refreshing finish. So pop one
open and join us in celebrating American
brewing tradition...with a dash of Southern
hospitality from Shiner, TX.
Made without a drop of cream, milk or sugar.
©2016 Spoetzl Brewery, Shiner, TX 77984
draught lines
winter 2017
ON THE COVER: Straub American Lager
15
8
16
24
contents
8 DATE NIGHT BEER BARS IN THE ‘BURBS BY STEVE HAWK
15 THE BOOKSHELF BREWING LOCAL: AMERICAN-GROWN BEER BY STAN HIERONYMUS
16 BILL BROCK OF STRAUB BREWERY GETS DRAUGHTED
24 CALIFORNIA: BEER’S PROMISED LAND IS CALLING BY LEW BRYSON
Editor in Chief
Maryanne Origlio
Art Directors/Photographers
Loren Leggerie
Michael Kuchar
Contributing Writers
Jessica Lawrence
Doug Williams
Senior Editor
Maureen McCoy
Guest Designer
Jessica Ferguson
Guest Writers
Lew Bryson
Steve Hawk
Mark Your Calendars
Winterfest Live! | Philadelphia, PA
January 28, 2017 – XFINITY Live!
A Few Words From The Editors...
Dear Beer Aficionados,
I
t’s pretty clear that 2016
was an interesting year in
so many ways. But we’re
only going to talk about beer
here.
Beats, Brews & BBQ | Philadelphia, PA
February 25, 2017 – World Cafe Live
Big and small breweries
merged, purchased one another or embarked upon strategic alliances. Jimmy Fallon
joked about the crazy number
of pumpkin beers available.
And when the growth trajectory of craft beer slowed to a
very good, just not astronomical pace, people wondered
if the entire category would
somehow vanish.
Philly Craft Beer Festival | Philadelphia, PA
March 4, 2017 – Philadelphia Navy Yard
The Brewer’s Plate | Philadelphia, PA
March 5, 2017 – Kimmel Center
For more information about these events, and others
visit our website:
www.origlio.com
For an electronic version of this publication, visit:
www.origlio.com
Like us on Facebook
facebook.com/draughtlines
Follow us on Twitter
@draughtlinesmag
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@draughtlinesmag
Check us out on YouTube
youtube.com/draughtlines
draught lines
is a publication of Origlio Beverage. All rights reserved.
3000 Meeting House Road, Philadelphia, PA 19154
Well, level heads eventually prevailed and we can say without hesitation that great beer is here to stay, because lots of people want to
drink it. In fact trends (which can sometimes be passing fancies)
are going wider and more in depth.
We still love fruity ales and hoppy IPAs. There’s no shortage of
demand for sessionable lagers and ales, with flavor to spare. Then
there are thirst-quenching sours – very popular with your friends
at DL – and barrel aged beers that are affordable and perfect for
this time of year. You get the gist, variety and quality aren’t going
to disappear.
On that note, we redirect your attention to this winter 2017 edition of Draught Lines. Lew Bryson takes you on a virtual tour of
California breweries, we present you with a selection of beer bars
suitable for Valentine’s Day and there’s even a quick, fun quiz to id
which beers match your personality.
Find a cozy corner to curl up with this magazine, drink good beer
and enjoy all the good things that life has to offer.
Cheers,
The Draught Lines Editorial Staff
Different Hops
Every 90 Days
R
AVE
EVIEWS
Easy Up Cheesy Buffalo Chicken Dip
Simple but oh so good, this touchdown-worthy recipe made with
Coranado’s flavorful, yet easy going pale ale will have party guests
cheering on game day.
Ingredients
REVOLUTION
No. 005
NOW IN ROTATION
3 lbs. chicken breast
8 oz. cream cheese
2 stalks celery, chopped
1/2 cup ranch or blue cheese dressing
1/2 cup buffalo wing sauce
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 can (6 oz.) Coronado Easy Up Pale Ale
Preparation
Cook chicken in oven, skillet or boil it.
Shred cooked chicken using two forks to
pull apart into shreds. Tip: cook directly in
the hot sauce, then transfer all remaining
sauce to crockpot.
STANT
THE ON LY CON
IS CHANGE .
Add the rest of the ingredients to crockpot and set to high. Mix and cook for two
hours. When dip is fully melted, mix well.
For extra spiciness, add more hot sauce.
Pour dip into a bowl and serve with tortilla chips or pita bread, carrot sticks, celery
sticks and Coronado Easy Up Pale.
- Recipe courtesy of coronadobrewing.com
BEER
REDISCOVERED
Sierra Nevada Stout
S
BEER
SPEAKS.
PEOPLE
MUMBLE.
Sarah Fuller of Local 44
arah Fuller, manager of Local 44’s bottle shop in West Philly,
knows that when the weather changes, people begin to crave a
certain type of brew. “You start to feel that nip in the air and all
of sudden people want a darker beer.” So that’s why in the dead of
winter, Fuller reaches for Sierra Nevada Stout. “It has everything you
want in a stout. It’s big, bold and roasty with a little chocolate in there,
and yet it has a boatload of hops to keep it bright on the back end. So
you can just kill a six pack.”
This stout was among the first beers Sierra Nevada made when the
brewery was still a tiny operation. Thirty years later, it hasn’t changed
much – it doesn’t need to. Fuller says, “You have breweries nowadays
where the stout they produce has all this weird stuff in there, chili peppers, vanilla – yet their base beer is probably their best beer.”
Those aggressive variations on the style, and our never-ending search
for the newest trend, may have led some craft drinkers to overlook
this stout, but Fuller believes Sierra Nevada founder Ken Grossman
recognizes the value of consistency. “He always seems to be slightly a
step ahead. For me, Sierra is one of those breweries that has remained
on top since the 80s. If you were going to build a time capsule and go
back, Sierra would be the quintessential American brewery.”
Though Sierra Nevada Stout is a year-round offering, this is the time
of year for Fuller when the style shines. “I’m from Upstate New York
where you have to deal with three feet of snow all the time, so this is
my snow blower beer.” Brewed with Bravo, Cascade and Yakima hops,
craft drinkers may have forgotten that this beer has more of a bite than
your typical winter offering. “No one makes a hoppy stout like this
anymore.”
At 5.8% ABV, Sierra Stout is a reliable and consistent brew you can enjoy again and again during these dark and dreary months. “It’s a beer
you can just keep drinking,” says Fuller. “It’s not a stout that’s going
to hold you down.”
www.LAGUNITAS.com
DATE NIGHT
BEER BARS
in the ‘Burbs
V
alentine’s Day, dedicated to love and romance, is typically celebrated with dinner
and drinks at a special restaurant. Many in
the Philadelphia region would assume that means
driving into the city, where, I can tell you from firsthand experience, the traffic can be a nightmare. But
the fact is, you can get the same high-quality dining
experience in the surrounding suburbs. Here are
several standout choices, county by county, each
with an outstanding selection of craft beer
BUCKS COUNTY
The Washington House Restaurant in Sellersville provides a very
unique experience. It was constructed in the early 1800s and for many
years was an old Victorian hotel. Over the years it fell into disrepair
and was almost demolished in the 1980s. Thankfully, that did not happen. Today it is a historic restaurant with a charming hotel right on the
premises and a theatre next door. Their menu features tasty American
cuisine and carefully chosen wine and beer lists. For Valentine’s Day,
they are offering a special 4-course meal, which includes champagne.
Other places to consider in Bucks Country are the King George II Inn
in Bristol and the Black Bass Hotel in Lumberville. The King George
II Inn is located on the site of a 17th century inn on the Delaware River.
It features traditional American cuisine and a historic tavern, plus the
Bristol Riverside Theater is just one door down. The Black Bass Hotel
is located further north on the Delaware, just above New Hope. The
menu includes a wide range of favorites that one would find in a true
British tavern, along with a good selection of draught and bottle beers.
Nearby attractions include Peddler’s Village and Doylestown museums.
MONTGOMERY COUNTY
The Gypsy Saloon in Conshohocken is a neighborhood bar with a
cozy feel, where “everyone is a friend,” said owner Marianne Gere.
Their specialty is American cuisine, with favorites that include lobster,
macaroni and cheese, mussels, flat breads, pastas, burgers and seafood.
Special items will be added during Valentine’s Day week. The Gypsy
Saloon features several beers on tap, with a rotating selection of craft
beers. There’s also a full list of reasonably priced wine and seasonal
cocktails, plus live music on weekends.
8
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by Steve Hawk
Other great choices in Montco include Bar Luca and The StoneRose
Restaurant, both in Conshy as well. Named for Lucca, Italy in northwest Tuscany, Bar Luca features rustic Italian cuisine made with authentic Italian ingredients, much of it served tapas style. They also offer an extended list of wine, cocktails and bottled beer. The StoneRose
Restaurant is an American dining establishment, which boasts its use
of fresh, seasonal ingredients and impressive offerings of local craft
beers, global wine and creative cocktails.
DELAWARE COUNTY
Paramour in Wayne is the perfect place for a special occasion. It features
seasonally-inspired, modern, American cuisine in a setting that combines classic architecture with elegant, contemporary furnishings. On
Valentine’s Day they are offering a delectable, multi-course, prix fixe
dinner menu in addition to a la carte fare. The special menu features
an optional wine pairing, poured tableside, or your meal can be paired
with a craft beer, if preferred. According to Steven Gullo, Sommelier
and Beverage Director at Paramour, the restaurant’s beer selection has
a clear focus on domestic microbrews, especially local PA breweries.
“Our frequently rotating draughts cover a wide range of styles,” said
Gullo. “We offer everything from West Coast IPAs to domestic Tripels,
dark lagers and more.”
Another great place in Delaware County is the Glenmorgan Bar &
Grill at The Radnor Hotel. Tucked away from traffic, this hidden gem
offers American cuisine, craft beer and handcrafted cocktails. You can
enjoy your dinner in the dining room, where tables and cozy booths
offer privacy or dine at a high-top table in the bar and lounge area
amongst several big screen TVs.
CHESTER COUNTY
For a warm, friendly atmosphere in Chester County, a great choice is
Four Dogs Tavern in West Chester, an American brasserie featuring
menu items prepared with the freshest, and often local, ingredients.
Live music is available Thursday through Sunday. And, you can complete your Valentine’s Day date with a visit to beautiful Longwood
Gardens, which is just minutes away in Kennett Square.
I also suggest the Whip Tavern in Coatesville, located in the heart of
beautiful horse country. When you arrive, you’ll find yourself in the
warm atmosphere of a traditional English pub, where the menu features classic British fare and a fine selection of beers.
There are so many great choices for a date night in the ‘burbs, your romantic dinner on Valentine’s Day could become a more frequent event.
You may even consider crossing county lines occasionally, because every one of these establishments is worth the trip.
THE WASHINGTON HOUSE
Owners of The Gypsy Saloon,
Kim Strengari & Marianne Gere
THE GYPSY SALOON
Steven Gullo,
Sommelier & Beverage Director
Photo by Tom Crane
PARAMOUR
Photo by Tom Crane
Photo by Paramour
FOUR DOGS TAVERN
www.origlio.com
9
Celebrate
Mardi Gras
Philly
Style
With Catahoula’s
Chef Dave Williams
10
T
hough New Orleans is over 1,200 miles away, each spring
Philadelphia boasts a Mardi Gras scene all its own. With
parades and celebrations across the five-county area, Mardi
Gras is a chance for us to eat well, listen to some Blues and of
course, tip back our favorite beers. Mark your calendars, it’s on
February 28th this year.
Louisiana’s own Abita Brewing Company, located just 40 miles
from the New Orleans city limits, is so synonymous with Mardi
Gras that in their home state, they outsell all other major domestic
beers – combined. “We are the beer of Mardi Gras. We’re ahead of
the game by 30 years. It’s what sets us apart,” says Abita’s regional manager, Tara Hanely.
While Abita has a vast catalogue of different beers released
throughout the year, including their Harvest series and superlimited Bourbon Barrel Aged one-off series, it’s their Mardi Gras
Bock that is dedicated to celebrating Fat Tuesday. “In my opinion,
Bocks tend to be an underappreciated style, which is why we love
reminding people how amazing they are every year. It’s a traditional German-style beer brewed in the fall to celebrate the spring.
It’s perfect for Mardi Gras.”
Catahoula’s
New Orleans Barbecue Shrimp
Abita is on tap year-round at Catahoula in South Philly, which
makes sense since they offer some of the most authentic Creole
cuisine in Pennsylvania. That’s all thanks to Chef Dave Williams
who has been creating dishes for Catahoula clientele for over
seven years. “It’s living food. It jumps off the plate at you,” he
says. “When I see people enjoy the food, it makes me dance a little
more.” And when this chef says dance, he literally means it. “I
dance with the customers all the time. Without the dance at the
end, the food isn’t working. I just like leaving them with a great
experience.”
That fun and easy-going attitude is what keeps the Catahoula
faithful coming back, and why this place is a must-hit location
during Mardi Gras celebrations. “There’s music, there’s beads,
there’s good people,” says Catahoula manager Ashley Cox. “It’s
our holiday. We open at 11 AM and the party keeps going all day.”
With a menu that changes weekly and specialty dishes available
only during Mardi Gras, Catahoula may be the only place in
town where you can indulge in authentic Arcadian gumbo, cornmeal-crusted oysters and even alligator. “We always come out
with new and exciting stuff,” says Chef Dave. “Stuff no one has
ever eaten here before. It’s all made from scratch and everything
is fresh. I pick out every ingredient myself. You’ll never see a food
truck out in front of Catahoula.”
Another can’t-miss spot during Mardi Gras festivities is Twisted
Tail, which just so happens to be right on the Fat Tuesday parade
route. With a restaurant downstairs and a free flowing, juke-joint
style bar upstairs, Twisted Tail will have you feeling those Louisiana vibes in no time. “We have Blues music here every day except
Monday,” says owner George Reilly. “And during Mardi Gras,
the parade comes by, so the musicians stop through and march
around the restaurant playing music. We’re right in the middle
of it.”
Manager of Catahoula
Ashley Cox
Reilly was inspired to bring southern comfort food to Philadelphia while traveling as an actor years ago, “I was on tour and
spent a lot of time in the southern states. There you would go into
a place and the bartender would introduce you to everyone at the
bar. By the time you left, everyone was buying drinks for each
other. It felt as if you were part of the family. I wanted to bring
that dynamic here.”
Mardi Gras may only come once a year, but thanks to these downhome, easy-going bars, you can grab a pint of Abita with some
gator, and channel that New Orleans attitude any time you please.
Catahoula
Catahoula’s Mardi Gras Dish
Blackened Gator
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11
A New Look for a
Historic Beer
I
f you’ve been to your local bottle shop recently, you may have noticed that
Samuel Adams Boston Lager underwent a bit of a facelift. The bold new
look for The Boston Beer Co. is a “return to our roots and to the spirit of
Samuel Adams, the great Revolutionary patriot,” says founder Jim Koch, a
guy loved by beer geeks around the world.
Koch has left behind the more cartoon-like illustration of Samuel Adams that
we have all come to know over the years, replacing it with a photo of the
Samuel Adams statue that sits in front of Faneuil Hall in downtown Boston. It’s easy to forget that the American revolutionary who adorns this
label inspired Koch to start his own craft beer revolution. While the label
has undergone an update, the liquid thankfully remains unchanged.
The Samuel Adams re-brand is well-timed. Craft lager is no longer living
in the shadow of craft ale. Lagers are being newly appreciated because
they are tough to make. And, in terms of craft beer history, Boston Lager
is a straight-up legend. It’s a beer that deserves being revisited often for
its clean and delicious caramel layers, as well as the Noble hop notes on
the back end.
Grab a six-pack and get reacquainted with one of the beers that started
the entire craft craze.
12
www.origlio.com
DRINKTHESE
NOW
Hella Hoppy
Samuel Adams Hopscape
Harpoon Fresh Tracks
Stone Give Me IPA or Give Me Death
Heavy Seas The Alpha Effect
Oskar Blues Deviant Dale’s IPA
Firestone Walker Luponic Distortion Revolution No. 005
Coronado North Island IPA
The Hop Concept Dank & Sticky IPA
Evil Genius This One Time at Band Camp
Green Flash Palate Wrecker
Big & Beautiful
Sierra Nevada Bigfoot Barleywine Style Ale
Weyerbacher Insanity
Lagunitas Undercover Shut-Down Ale
The Lost Abbey Serpent’s Stout
Shipyard Imperial Stout
Be My Valentine
Stone Enjoy By 02.14.17 Chocolate & Coffee IPA
Heavy Seas Siren Noire
Dock Street Sexy Beast Chocolate Stout
Irish Eyes Are Smiling
Harpoon The Craic
Sly Fox Seamus’ Red Ale
Great Lakes Conway’s Irish Ale
Citrus Bliss
Stone Jindia Pale Ale
UFO Twist
Blondes Have More Fun
Dogfish Head Beer to Drink Music To ‘17
Sierra Nevada Beer Camp: Golden IPA
21st Amendment Sneak Attack
Breakfast of Champions
Shiner Cold Brew Coffee Ale
Weyerbacher Sunday Morning Stout
Lagunitas Cappuccino Stout
Sixpoint Cream
Saranac Cold Brew Coffe Lager
Craft beers
for Sinners &
Saints alike.
www.lostabbey.com
www.origlio.com
13
DOCK STREET
BREWERY
HOP ART
Philadelphia’s
First Craft Beer
Saranac Cold Brew Coffee Lager
is back in bottles and
making its way to a
drinking hole near you!
Stay tuned
for cans!
W
e all know and love coffee beers – the roasty porters and
stouts that pair perfectly with frigid weather and a plate of
eggs and home fries. But Saranac’s newest offering is turning
the whole coffee beer style on its ear. Instead of brewing an ale that
mirrors that hearty coffee flavor, Saranac created Cold Brew Coffee Lager. That’s right, a bottom fermented, light and refreshing lager that
carries a coffee kick.
In tackling this alternate take on the coffee beer style, Saranac had to
come up with artwork that says, ‘this is a coffee beer with a twist’.
“Showing the beer off was super important – telegraphing that lighter
color,” says Martha O’Leary, assistant brand manager for Saranac.
“Dock Street Bohemian
Pilsner is perfect...
the next great local Pilsner.”
Since 1985
dockstreetbeer.com
Cold brew coffee is the process in which coffee grounds are steeped
in cold water for an extended period, sometimes 12 hours or more.
Saranac’s design team wanted the entire feel of the can to project that
easy-drinking quality. O’Leary explains, “The lighter blue background
signals how cool and refreshing the beer is, and the coffee beans melting in ice drive home the cold brew aspect.”
“With most coffee beers that are heavier, you’ll fill up really quickly,”
says O’Leary. “With our beer, you won’t burn out from the flavor. It’s
not over-powering. It’s a coffee beer you can have more than two of.
It’s easily crushable.”
Most dark and hearty coffee beers are enjoyed during the winter
months, but the lighter Saranac Cold Brew Coffee Lager gives us a
chance to drink coffee beers year-round. O’Leary adds, “It’s a great
pairing with brunch, but honestly I drink it whenever. This summer
I was bringing them out on the boat and drinking them on the water.
You wouldn’t think that would be the right time, but because it’s so
light, it was perfect.”
TB
the bookshelf
BREWING LOCAL
AMERICAN-GROWN BEER
by Stan Hieronymus
Journalist, editor at Realbeer.com and amateur
brewer Stan Hieronymus knows what he’s talking
about when it comes to our favorite libation. The
author of several popular beer books including For The Love of Hops, Brew Like a Monk
and Brewing with Wheat, Hieronymus’s most
recent release, will make you think about beer
in a whole new way. In Brewing Local: American-Grown Beer, he presents brewers and craft
beer drinkers with interesting and often unconventional, American-grown ingredients that can
be used to flavor beer, many of which can be
used in place of hops. The book begins where
“science and art meet and considers why some
beers taste of a specific place,” explains Hieronymus.
With a foreword written by Dogfish Head Brewery president and
founder Sam Calagione, who is passionate about brewing quality
beers using local and unusual ingredients, Brewing Local highlights
the value of brewing (and buying) local with an emphasis on the
many breweries that are leading the way in the movement. Calagione says of the author, “Stan takes the reader on a journey – not
just through the beer brewing community, but also through the
agricultural community. Moreover, he celebrates how much these
things overlap.”
Americans have been brewing with indigenous ingredients for
centuries. And today many brewers are at the forefront of the locavore movement using locally-grown ingredients to create beers
that are not only unique, but also have an association to the place
where they were made. Hieronymus says in the introduction, “The
goal is not to offer a complete history of brewing, but to examine specific beers, ingredients and processes that influenced where
beer is today.”
Hieronymus dedicates six chapters to ingredients alone. From
grains, trees and plants, to roots, mushrooms and chiles, these
chapters warrant a book of their own. And because he shares brewing recipes from across the country, Brewing Local is a great resource
for homebrewers and professionals alike.
About Hieronymus’s latest work, Jeff Alworth, author of The Beer
Bible says, “It’s one of the few books with the capacity to make you
think anew about beer.” Hieronymus hopes his book helps readers
understand the history of American beer with a peek into what
beer can be.
www.origlio.com
15
gets draughted
BILL BROCK
of Straub Brewery
Straub Brewery and the Home of the Eternal Tap
Local and legacy are two adjectives that perfectly describe Straub Brewery. Set in the heart of the Pennsylvania Wilds (that’s up north in Allegheny County near Pittsburgh), the brewery has been owned and operated
by the Straub Family since 1872.
Straub is one of only a handful of breweries that can claim the designation
American Legacy Brewery™ which celebrates the family’s 145 years of
fierce brewing independence. Most importantly though, the designation
represents Straub’s historic contribution to the production of authentic,
American lagers and its commitment to the preservation of a way of life
where brewing beer is the soul of a community.
16
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www.origlio.com
17
The brewery’s flagship beer, Straub American Lager, won a gold medal
at the 2016 U.S. Open Beer Championship. In honor of that accomplishment, Draught Lines reached out to CEO Bill Brock – the fifth generation
of his family to run the brewery, to find out how a 21st century brewery
stays true to its heritage, its region and its history.
D.L. How did it feel to take home a gold medal?
sixth generation of Straubs a business that’s in good financial shape.
B.B. Great! Straub American Lager is made using the same recipe
(and the same brewing process) Peter Straub perfected in the 1870s.
It’s hand-crafted with 100% natural ingredients – no sugars, no salts,
no preservatives. But hey, you forgot to congratulate us on the bronze
Straub Light won at the same competition.
D.L. What was it like to grow up in a family that owns a brewery?
D.L. Sorry about that. Congratulations! Now tell us about Straub
American Lager. The beer has historic significance.
And my house, my grandfather’s house and the houses where my
cousins lived, were all within walking distance of the brewery. I could
smell the beer being brewed every day. I could see the brewery from
my grandfather’s kitchen and I got to play with my cousins all the
time. Every memory I have is centered around the brewery.
B.B. Straub’s history, my family’s history, is essentially the story of lager
beer in America. British colonists drank ales. German immigrants, like
Peter Straub, brought lagers to the new world. And then they had to
learn how to make them without the malts available to them in Europe.
That’s why some lagers contain adjuncts like corn. It wasn’t about
substituting cheaper ingredients; it was about trying to get it to taste
like the beer brewed in Germany.
D.L. Didn’t Straub Kölsch win a bronze at the last World Beer Cup, too?
B.B. 2016 was a pretty good year for us. Out of 75 beers entered, our
Kölsch style ale did get the bronze. We make about 15 different styles of
beer – all firmly rooted in the German brewing traditions we are known
for. This one is a great summer beer, very refreshing and sessionable.
[5% ABV]
D.L. Are your beers really handcrafted?
B.B. Oh, yeah. Our brewery isn’t uber-mechanized. The system is
still gravity fed and much of the work is done manually. By the time
a consumer gets one of our beers, it’s been touched by five or six
employees. And we are going to keep it that way because people need
jobs.
D. L. What makes Straub a “legacy” brewery?
B.B. Like Yuengling, it’s a brewery founded before Prohibition that
has always been family owned and operated. We all started as regional
breweries back in the 1800s when our German ancestors came to this
country and began brewing the lagers they enjoyed back home.
D.L. Why did they settle in St. Marys?
B.B. A group of German Catholics had settled in another part of this
country – somewhere in the south. They feared that they would not
be able to practice their religion freely so they bought the land, sight
unseen, and settled in Pennsylvania. Luckily the water here is great for
making beer.
D.L. As the CEO of a legacy brewery, is your job description different
from someone at the helm of a big company like Budweiser, for
example?
B.B. Absolutely. First of all, Straub is still a family business and I am just
holding the keys for the next generation. My job is to put the resources
in place to brew great beer, take care of our employees and leave the
18
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B.B. It was the best! But you have to understand that the Straubs don’t
‘just’ own a brewery. Brewing beer is a way of life for us. It’s like baking
our daily bread.
D.L. Is it hard to run a business and preserve a family culture centered
on brewing beer?
B.B. It’s a privilege really. We decided it wasn’t important for us
to become a mega brewery. Our culture is part of what makes us
authentic. So we don’t pursue change for the sake of change. But it’s
just not about using old recipes. My generation owes so much to those
who came before us. It would be tragic to lose the brewing know-how
that was taught to apprentice brewers coming up in the business.
D.L. Have you been able to modernize?
B.B. Sure. We spent millions on quality control and upgraded our
facility with American-made equipment. Lots of breweries brag about
their German equipment. We think it’s important to support companies
that employ Americans.
D.L. That’s the second time you mentioned employees…
B.B. It’s the ethos of running a family business as instilled in me by my
mom… (She’s on the board of directors which means I work for her
– and I love it). Without the Straub Brewery and the jobs it provides,
there would be no community here. I make decisions every day that
impact the people who work here and I want to do the right thing by
them. If that means Straub makes a little bit less money one year – so
be it.
D.L. Tell us about the “Pounder”.
B.B. Straub is the only brewery left in America that still accepts
returnable long-neck bottles. It’s a 16-ounce bottle that our fans call
the Pounder. That’s why the Pennsylvania Resource Council awarded
us their Leadership in Reusable Packaging Award late last year.
D. L. Finally, what the hell is The Eternal Tap?
B.B. This is so not politically correct to say anymore, but to the old-timers,
having a beer or two during the work day wasn’t really considered
drinking. As I said before, to a Straub, making beer is like baking bread.
It’s our liquid bread. Beer was always available to family members
working at the brewery. The Eternal Tap is an extension of that tradition.
Visitors and brewery personnel may have two servings of Straub beer on
the house – as long as they wash their own glass.
Vince Assetta
Straub Brewmaster
Since the early 1900s, this antique copper grant has been used to make Straub beer
The Eternal Tap
Bill Brock
Straub Brewery President & CEO
www.origlio.com
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NETFLIX AND
Once in a while, we all enjoy a good Netflix binge. With counteless
the couch can be daunting. But deciding what to drink while glued
Mystery
Musical
Netflix is chock
full of tell-all
documentaries.
Try a juicy, unfiltered beer with
these eye-opening exposés.
You don’t
need to be
Sherlock
Holmes to
know that a
dark, mysterious whodunit
needs a dark
stout to go
along with it.
There's nothing quite like
a harmonious
mix of high
notes and
hops.
Like the best
romantic comedies, spiked
seltzers have
the bubbly effervescence of
a “boy meets
girl” flick.
Brettanomyces,
lactobaccilus
and pediococcus
aren't names of
alien species
trying to take
over the planet.
They are yeasts
that make the
beers sour.
Black Mirror
or
Sherlock
Glee
or
Smash
Love
or
Friends
Sense 8
or
Stranger Things
Oskar Blues
Ten FIDY
Great Lakes
Turntable Pils
Truly Spiked
& Sparkling
Pomegranate
& Pomelo
Lagunitas
Aunt Sally
WHAT TO
WATCH
ESPN’s
30 for 30
or
Cocaine
Cowboys
Samuel Adams
Rebel Juiced
IPA
WHAT TO
DRINK
20
Romantic
Comedy
Documentary
www.origlio.com
Sci-Fi
D CHILL BEER
streaming options available, choosing a series worthy of a weekend on
to the tube can be easy, if you take a few suggestions from us.
Foreign
Horror
Historical
Drama
Fancy a flick
from across
the pond?
Make sure
you have a
proper pint
in hand.
The blood and
gore of horror
movies are amplified by the
crimson suds of a
red ale.
Hard Cider shaped
early American history.
Jack’s Hard Cidery is
conveniently located just eight miles
from where the Battle
of Gettysburg was
fought. How do ya like
them apples?
Dramas can be
so… well, dramatic. A smooth,
easy-drinking lager
will help keep you
balanced.
Penny
Dreadful
or
Luther
The Twilight Zone
or
American Horror
Story
The Last Kingdom
or
Untold History of the
United States
Orange is the
New Black
or
Peaky Blinders
Wells
Banana
Bread
Shipyard
Red IPA
Jack's Original
Hard Cider
2SP
Delco Lager
www.origlio.com
21
YOU ARE WHAT YOU
DRINK
DECISIONS, DECISIONS.
Do you find yourself overwhelmed by all the great winter beers to choose from?
Take this fun quiz to find out which beer you are.
What is your favorite winter activity?
a.
b.
c.
d.
Snowboarding/Skiing/Anything outdoors
Catching as many hockey games as possible
Cozying up to a roaring fire
Hopping on the next plane to a warm location
What is your ideal winter meal?
a.
b.
c.
d.
Anything at a restaurant
Cheesesteak
Roasted turkey with all the fixings
Takeout
You can’t live without ________.
a.
b.
c.
d.
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On a snow day, you ________.
a. Grab a case of beer and round up some friends
b. Sit outside and guard the parking spot you
spent hours shoveling out
c. Binge Netflix
d. Stay in bed
Your New Year’s resolution is to ________.
a. Train for the Broad Street Run
b. Drink more water (pronounced “wudder”)
c. Curse less, especially when driving on the
Schuylkill
d. Stop making New Year’s resolutions
A cell phone
Wawa
Beer
Summer
Mostly As
Harpoon Fresh
Tracks
Mostly Bs
Sly Fox Odyssey
Imperial IPA
Mostly Cs
Weyerbacher Sunday
Morning Stout
Mostly Ds
Traveler Beer Company
Aloha Traveler
Old Man Winter is no
match for you. You’ll be
out and about, taking
advantage of all the season has to offer. This
single hop pale ale has
a piney, citrusy character that is just as fresh
as the tracks you’ll be
making in the snow.
You are a Philadelphian, born
and bred, so naturally, your
beer selection will be as well.
In the cold, dark throes
of winter, this beer
will shine like a beacon of bright, hoppy
light from the City
of Brotherly Love.
Colder weather means
you’ll be spending time
in the great indoors,
but you don’t mind. A
big, hearty beer like
Sunday Morning Stout
will keep your insides
toasty as you watch
the snow fall through
the window.
The name alone suggests that
you’d rather be somewhere
sans snow. Aloha Traveler
has a real, refreshing pineapple taste that will take
you right to the islands.
Before you know it, you’ll
be saying goodbye to winter and aloha to warmer
temperatures!
www.origlio.com
BLUE MOON
AT THE BARNES
T
he museums that line Philadelphia’s Benjamin
Franklin Parkway provide a treasure trove of cultural opportunity for the community. You don’t
often get to drink a beer while taking in artwork
– until now! Every First Friday, The Barnes Foundation
throws its doors open for an evening of music and art enhanced by the enjoyment of “artfully crafted” beer from
Blue Moon.
For years, seeing the collection at the Barnes was one of
the toughest tickets in town, but thanks to Blue Moon’s
sponsorship, First Friday ticket holders are now able to
see the art, as well as make their own, by participating in
hands-on activities like painting a Blue Moon pint glass.
You don’t often get to drink a
beer while taking in artwork...
These events transform the Barnes into a “vibrant social
space where Philadelphia’s young and mobile come to
dance, flirt, kick back and enjoy a beer with friends,” says
Shara Pollie of The Barnes. A recent First Friday, inspired
by Picasso’s blue period, had guests decked out in their
best blue outfits, while sipping on their favorite Blue
Moon offering. This fun, contemporary approach infuses
each event. Says Pollie, “Why choose between cultural enrichment and your social life, when you can have both?”
Not to mention a cold beer to go with it!
Pictures by The Barnes Foundation
Head to BarnesFoundation.org for tickets to February’s
First Friday event. You’ll be able to sip a Blue Moon and
enjoy swing dance instructions from members of the Society Dance Academy.
www.origlio.com
23
California
Beer’s Promised Land
is Calling
By Lew Bryson
DON’T HAVE THE TIME OR THE PLANE FARE FOR A TRIP
TO SUNNY CALIFORNIA? SIP YOUR WAY TO A VIRTUAL
ESCAPE BY INDULGING IN THE BEST BEERS BREWED
IN THE GOLDEN STATE.
You should drink more California-brewed beer. The craft beer
revolution started in California with Anchor, New Albion and
Sierra Nevada. The Golden State has more breweries than any
other state in the country, three times as many as Pennsylvania.
There are outstanding breweries like Sierra Nevada, Stone and
Firestone Walker (which is in the process of a huge brewery
upgrade right now, by the way); there are little wonders like
Russian River and there are breweries with astounding barrel
programs, like Lost Abbey. And there are SO MANY BEERS
No, you know what? The real reason you should drink more California beer? Look out the
window. I love Philly and the Delaware Valley as much as anyone – anyone! – but chances are,
you’re seeing the same thing I’m seeing as I write this: bare trees, cold rain. All the leaves are
brown and the sky is gray...
California Dreamin’, right? Look at the pictures on these pages: warm, bright & sunny and nice,
juicy, fresh IPAs and sours. That’s why you need you some California beers: mental health in
the middle of another Northeast winter – holidays done and just that long stretch of gray till
the ground thaws out, the shad start to run and the Phillies hit the field. Vicarious pleasure, my
friends; you can sip that pint of beauty, close your eyes and be in the Promised Land.
But there’s more to it than that. California sets trends for the nation. It’s huge, it’s forwardlooking, it’s full of busy, pleasure-seeking people and it has a climate that tends to pull that kind
of people to it. It’s no coincidence that craft brewing, craft distilling, boutique wineries and the
locavore movement all started in California, nor is it a surprise that Silicon Valley is here, or
the heart of the aerospace industry, or some of the most specialized agriculture sectors. Add in
Hollywood and the music industry, and it’s clear that there’s a lot of great stuff rolling east.
How is that reflected in the beer? Just look at the variety. You may be thinking, yeah, variety of
IPAs, but there’s so much more. Stone and Green Flash, both known and noted for their hopsmashing beers, frequently play in the Belgian style playground, and they helped create the
style-crossing “Belgian IPA” with its fruity, aromatic bitterness and quirky, funky character. 21st
Amendment kicks the IPA gong around, but are maybe best known for their fun and quenching
Hell or High Watermelon, and they crashed the session beer gate with Bitter American (now
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25
Stone Liberty Station Bistro
Outside Dining.
Stone Brewing Founders
Greg Koch & Steve Wagner
Stone Bistro Escondido, CA.
Beer Garden at Green Flash Brewing Co.
Core lineup on the beach overlooking historic
Hotel Del Coronado
Coronado Brewpub
Firestone Walker Brewery
The Lost Abbey
21st Amendment Owners
Nicco Freccia & Shaun O’Sullivan
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www.origlio.com
Tomme Arthur
21st Amendment Beer Garden
Owner of The Lost Abbey & Port
Brewing Co.
“evolved” as their Down to Earth session IPA). Lagunitas throws a 1-2-3 combo of IPA, Pils,
and sour with Aunt Sally right across the plate — er, palate. Firestone Walker’s Matt Brynildson
is equally adept at crafting Pivo, a pitch-perfect pilsner, and Parabola, the profound perennial
Imperial stout.
So to say California beer is all about one thing – hops – is every bit as ridiculous as not
acknowledging how many outstanding IPA types the state produces: Stone Ruination, Green
Flash West Coast, Coronado Idiot, 21st Amendment Blah Blah Blah, Lagunitas IPA, Sierra Nevada
Torpedo, Port Brewing Hop 15, Alpine Duet and Russian River Pliny the Elder, the beer that
started the whole double IPA thing in the first place... all excellent, and barely a start on what
you can find in the way of IPAs here in the land of Alpha Acid. Ah, the blazing greenness of it,
it’s making me forget that bleak view already!
Forget the cold, gray Philly winter, and
step into the Promised Land, if only for
as long as it takes to share a six pack.
The beautiful thing about that variety is what you can do with it: match the endless bounty of
food that California is famous for. It’s all great, and it’s all there for a foodie: fresh diver abalone
and IPA, a wedge of Humboldt Fog cheese with sourdough bread and porter, just-picked
steamed Castroville artichokes with a dry witbier, a classic grilled tri-tip with a pilsner.
California food is so famous, so defining, you have to ask: did California food culture create a
receptive cradle for craft beer? Given that the breweries that got things started were either in
prime agricultural areas or in San Francisco – a brilliant culinary town for well over 100 years – it
certainly seems likely.
It’s as good a reason as any to pull together a collection of California beers and create a warm and
inviting atmosphere for a California dinner. Go authentic with recipes from two of my favorite
cookbooks, ones that remind me of the food I enjoyed when I lived in California: The Fog City
Diner Cookbook, and Terra: Cooking from the Heart of the Napa Valley. Of course, many nights I just
had a bottle of Sierra Nevada Porter, still-warm sourdough, some Monterey Jack and a big salad
of fresh, local greens and tomatoes. The simple life, and a meal that still takes me back.
When I lived there, all the California breweries that were open were tiny, even Sierra Nevada,
which I visited back when they were still in a steel building beside a used farm machinery
business. There was a growing excitement in brewing and in other fields like wine, and chocolate,
and cheese, all bubbling around the idea of handmade, locally-sourced products. These products
were special, not just because of where they were made, but because of how they were made,
and because they were different in flavor, style and maybe most importantly, different in intent.
California food is so famous, so defining, you
have to ask: did California food culture create
a receptive cradle for craft beer?
Back in the 1980s, California brewers made beers that were meant to show off the bold flavors
of particular hops, or types of malt, beers that were maybe going to shock most people, but that
would absolutely delight a small number of others. Today they still do. They may not be as small
as they once were, but with people like Tomme Arthur (Lost Abbey), Matt Brynildson (Firestone
Walker), Ryan Brooks (Coronado) and Vinnie Cilurzo (Russian River) still very much out in front
of the California brewing scene – which means, de facto, out in front of brewing pretty much
anywhere – they are every bit as exciting, as pioneering, as... Californian as they ever were.
So maybe draw the blinds. Put on some classic Cali tunes: the Beach Boys, or Tupac, or the
Grateful Dead. Pour the beers, slice the cheese and sourdough, toss the salad, and serve up some
fish tacos, or heck, a freshly-made cheeseburger! Forget the cold, gray Philly winter, and step
into the Promised Land, if only for as long as it takes to share a six pack. There’ll be plenty of
time for other beers (and cheesesteaks) come springtime. You’ve earned some California-brewed
Dreamin’.
www.origlio.com
27
Behind
the Suds
Talking Contract Brewing with Sly Fox Brewmaster
Brian O’Reilly
The Brewer’s Art, a brewpub in Baltimore, had a good problem. It couldn’t
produce enough beer for its devoted fans. Fortunately, craft brewers love
to work together, and the folks at The Brewer’s Art approached Sly Fox
Brewmaster Brian O’Reilly to help them make more beer. This arrangement is called contract brewing, but in the close knit world of craft beer, the
contract is more like a “production collaboration”.
D.L. Why did you get into contract brewing?
B.O. Our friends at The Brewer’s Art and Southampton Publick House asked us to. And we had the
capacity to do so. Initially, it was just draught and
750 ml bottles, but eventually cans as well.
D.L. In addition to The Brewer’s Art, who else do
you currently contract brew for?
Brian O’Reilly
B.O. Kelso Brewing, Mikkeller, Bay Brewing, Battle
Road and Queens Brewing.
D.L. What do these brewing contracts entail? Are you a big part of the
process?
B.O. We are very involved. When we design or redesign the beer, we work
on formulation and the finished analytics. A few of our partners have
brought us finished beer, brewed at their brewery, which we are then able
to measure for bitterness, alcohol, attenuation and color. That can be a big
help if we’re trying to flavor match. Every now and then, we help with
formulation, if that’s what the brewer wants and we are always trying to
assist our partners in adapting their recipes to our equipment.
D.L. How does contract brewing benefit Sly Fox?
B.O. It helps pay the bills. We are able to grow more quickly and justify
new, better equipment sooner. We have a beautiful, state-of-the-art can filler that we were able to purchase, partly because of our contract business.
D.L. Should consumers care whether or not a brewery’s beers are contractually brewed rather than produced in-house?
B.O. I think people are looking for authenticity. It’s possible for a contract brewer to create a brand that’s independent and authentic even if
the brewer doesn’t own a brick and mortar brewery. Mikkeller comes to
mind. They certainly have their own direction and feel independent of the
brewery they contract with.
But, I do think it helps to have a home for the beer. There is something
about drinking the beer right at the brewery and interacting with the people. And because we do some brewing for them, The Brewer’s Art has been
able to expand distribution and the number of beers they make at their
brewery. I think beer drinkers get a great feel for their brand when they
visit the brewery and restaurant in Baltimore.
D.L. In the future, will you produce more contract beers?
B.O. Probably. We are constantly reevaluating our capacity and the growth
of our own beers. If we find a good partner, and we have the ability to get
it done, we will.
#
Beer
Banter
Beloved Beer Cocktails
Cocktails are all the rage! Draught Lines reached
out to our friends on Twitter to find out which
ones they love. And of course, the tastiest and
most creative feature beer.
@EmilyLovesBeer I love a Boston Lager Bloody Mary!
It’s a Bloody Mary with whiskey instead of vodka,
topped with Sam Adams Boston Lager!
@Dr_Cocktail Shandy Gaff! Blenheim’s Red Cap (widow
-maker) ginger ale & a nice IIPA. A little young Cognac
for a scooch of extra kick!
@JoeFalsone44 Royal Hard Orange Soda. Mix Crown
Royal Vanilla & Henry’s Hard Orange Soda.
@StraubBeer We suggest Beach Party Punch. The recipe is in Ult Beer Lover’s Happy Hour Cookbook by
@JohnSchlimm
@Penn_ThriftBev Sake Bomb (don’t foget to chant!)
@kat_willy I’m all about that Berliner weisse beermosa. Sometimes I like to switch out the OJ for grapefruit
juice!
@TravelerBeer Have a Holly Jolly… cocktail! Cherry
brandy, scotch, two dashes of bitters in a martini glass.
Top with 4 oz. of Jolly Traveler!
@_All_Star_Dist This time of year we love the “Black
Velvet” ½ @GuinnessUS, ½ champagne!
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Miss
a Single Issue of Draught Lines Magazine!
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out
each
edition at
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