Volume 3 | Issue 1 - Origlio Beverage

CELEBRATING BEER CULTURE IN THE DELAWARE VALLEY VOL 3
Rosemarie Certo
of Dock Street
ISSUE 1
Beer
and The Stars
How To Throw
A Super (Craft)
Bowl Party

publication info
Draught Lines is published 5 times
a year courtesy of:
Origlio Beverage
3000 Meeting House Road
Philadelphia, PA 19154
CELEBRATING BEER CULTURE IN THE DELAWARE VALLEY
www.origlio.com
3 4
6
5
8
table of contents
The American Beer Industry: . . . . . . . . . . . . . . . . . . . . . . . .3
A Classic “Come From Behind Victory”
By Steve Hawk, Philly Beer Geek 2010
Cicerone:
Rosemarie Certo of Dock Street Brewing Co. . . . . . . . . . .4
10
Beercations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
By Lew Bryson
Beer and The Stars. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6-7
How To Throw A Super (Craft) Bowl Party. . . . . . . . . . . .8-9
By Tara Nurin
Beer Names and The Meanings Behind Them. . . . . .10-11
12
14
A
13
16
The People’s Pint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
The Bookshelf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Brewing Beer Since 1829
Straight A’s; Beers That “Made The Grade”. . . . . . . . . . .14
The Style Profile. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Sour Ales
Draught Lines is a publication of Origlio Beverage. All rights reserved.

THE
AMERICAN
INDUSTRY:
A Classic “Come-from-Behind” Victory
By Steve Hawk, Philly Beer Geek 2010
Beer was destined to be the alcoholic beverage of choice in America.
We inherited this tradition from our earliest settlers from England who
loved their ale and strengthened our bond with the beverage in the 19th
century when a new influx of German immigrants introduced the lager
style to our nation.
The beer produced in America at that time was different from its European
counterparts. It was made from America’s six-row barley, as opposed to
the two-row variety available in Europe. The grain mixture was adjusted
by adding up to 30% corn to the barley malt mash, but it was brewed to
full-fledged European strength, yielding a full-bodied and slightly sweeter
beverage. By the early 20th century, there were about 1,400 breweries
operating in the U.S. and Americans of every walk of life were enjoying
their beer. Then the unthinkable happened.
In 1920, the U.S. Congress passed the 18th Amendment banning the
sale, manufacture and transportation of alcohol. Every brewery closed
its doors, except the few that began manufacturing “Near Beer” or other
beverages. Prohibition continued until 1933. It was a devastating blow to
America’s beer industry.
Recovery from this 13-year dry spell was slow and further impacted by
the start of World War II. When America entered the War in 1941, the
beer industry had still not fully recovered, plus brewers faced the added
challenge of having to use ingredients that were not limited through
rationing.
Most breweries, therefore, used less barley and added rice as a filler.
This lightened the flavor of the beer, making it more appealing to the new
female consumers. After the war ended, the process was not substantially
changed. To this day, much of the beer consumed in America still
follows that same style.
There was, however, a breakthrough in the beer industry in 1978 that
added a whole new dimension to beer consumption. The U.S. Congress
passed an act signed by President Carter exempting home brewed beer
from taxation, and thereby, encouraging the practice of homebrewing.
Beer drinkers who craved more exotic flavors now had the option of
brewing it themselves and homebrewing became a very popular hobby.
A few homebrewers were so successful they eventually expanded their
operations. Before long, hundreds of small breweries and brewpubs
sprang up across the nation, producing beer for its distinction and flavor
rather than mass appeal. This new genre of beer soon became known
as “craft beer”.
No one could have imagined the excitement this phenomenon would
generate. Beer went from being a beverage to a full-blown culture. In
2004, the craft beer industry was featured in a documentary film called
American Beer. Additionally, “Beer Week” celebrations and other events
started popping up all over the country. The number of microbreweries
skyrocketed and the popularity of America’s beer culture was evinced
by beer-themed magazines, home brew clubs and internet websites. I,
myself, am a product of this enthusiasm, as I proudly hold the title of
Philly Beer Geek 2010.
Of course, all of this excitement couldn’t possibly be contained on this
side of the Atlantic. So it begs the question, how does this new trend play
out in the beer drinking tradition of Europe, where our ancestors came
from
The fact is, demand for America’s beer is high overseas, but importing
costs are very expensive and the price tends to scare off importers, bars
and shops. Additionally, European breweries are less likely to brew craft
beer themselves. Brewing traditions and regulations, like Germany’s
Reinheitsgebot (the Purity Law which limits beer to only four main ingredients),
make it difficult for brewers to be creative. Nevertheless, some
European breweries, particularly in Denmark and Norway, are crossing
the line to emulate their American counterparts by using American hops
and American styles of brewing. Also, Stone Brewing Company, based
in Escondido, California, plans to be the first American craft brewery to
construct a facility in Europe.
Obviously, the stigma of America’s Prohibition era is long past. Beer is
the most popular alcoholic beverage in America today and Europe is
eyeing us with envy. That’s quite a comeback for a product that was
banned for more than a decade. I personally have been cheering from
the sidelines since I took my first sip of my grandfather’s brew. It feels
good to back a winner!
3

The Cicerone:
Dock Street’s own
Rosemarie Certo
If you are looking to enjoy great beer and want to indulge your
inner bohemian, the Dock Street Brewing Company is the place
for you. Located in an old firehouse on South 50th Street in West
Philadelphia, this microbrewery/restaurant has an urban vibe that
is palpable. The energy in the establishment fuels the creation of
award-winning tasty beers which are anything but mainstream.
The aroma of the house made pizza dough baking in the ovens is
almost intoxicating. The creative force behind all of this is Rosemarie
Certo. Back in 1985, Certo and her husband founded the
original Dock Street Brewery. They had sold the brand in 1998,
but Certo reacquired the rights to brew the beer in 2001. Back in
the business of brewing once again, she has reclaimed for Dock
Street its rightful place among the best beers in the world.
BTW – A Cicerone is someone who really
knows beer, and likes to talk about it.
D.L. What drew you back into the business
R.C. I remember having a conversation with Jim Koch and saying
that I was lost without Dock Street and how much I loved and
missed the craft beer industry. His response was, “There’s gotta
be a pill (to cure) for people like me and you.”
D.L. West Philadelphia is miles away from your original Center
City location both in distance and feel. What drew you to your
current location
R.C. Dock Street opened the brewery and restaurant at 2 Logan
Square in 1990. Before this opening, beer in general was relegated
to places with saw dust on the floor where the food choices, at
best, were chicken wings. Our corporate mission in opening Dock
Street was to elevate the status of beer in the U.S. Fast forward to
the present when I opened Dock Street Brewery and Restaurant in
West Philadelphia, the image of beer and beer drinkers had come
a long way. Beer has earned its rightful place as a noble beverage.
A lot of hard work and dedication from many pioneers in the craft
brewing industry made this happen. Now beer can comfortably
go back to its counter-culture, grass-roots philosophy that’s at the
heart of the craft beer industry.
D.L. The Beer Hunter, the late great Michael Jackson ranked your
beers among the best in the world back in the 1980s. What do you
think he would say about the beers you make today
R.C. My relationship with Michael Jackson has deep roots. We
met Michael in Colorado in 1986, close to the founding of Dock
Street and at the time he was just starting to spend time in the US.
He loved Dock Street beers and mostly our Bohemian Pilsner.
We shared many passions, including a passion for philosophical
conversation and world issues. To us, making quality beer was
bigger than the sum of its parts. It represented a lifestyle that was
filled with thought and creativity. Ultimately, making, inventing,
sharing and promoting the craft beer culture was the only thing
Rosemarie Certo , Owner of Dock Street Brewing Co.
we wanted to do. Dock Street grew up with Michael’s guidance
and immeasurable support. I was lucky enough to feel the same
support again when I saw him a few months before he died. We
talked about our passion and love for the industry and our passion
and love for life. He said that for health reasons he shouldn’t be
drinking beer but he wanted to taste the Illuminator Double Bock
again… we shared a small glass. His eyes lit up in approval and
seemed to me, filled with joy. I feel that he would love the beers
Dock Street is making today.
D.L. If you were stranded on a desert island and could only take
one of your beers with you, which would it be
R.C. That’s a hard question to answer because it would depend
on the time of day. In the morning I’d want a Man Full of Trouble
Porter (or as I sometimes call it, Woman Full of Trouble). In the
afternoon and with dinner I’d have a Bohemian Pilsner and in
the evening I’d definitely want Prince Myshkin Russian Imperial
Stout (hopefully I would be stranded with a copy of the Dostoyevsky
novel wherein Prince Myshkin is The Idiot).
D.L. You are known for your limited production, “special release”
beers. What inspires your creativity
R.C. I really love to blow peoples minds and my own and I’ve
always been drawn to substance and quality. I am also a foodie
and that feeds my desire to make good beer.
D.L. What would surprise people about you and your beers
R.C. If they know me and Dock Street nothing much would surprise
them. So tell everyone to get to know us.
D.L. What’s the best part of being in charge of your own brewery
R.C. It allows me to be an Alchemist. When we make beer we are
changing yeast, water, malt and hops into liquid gold.
4

I just launched a new edition of my “Pennsylvania Breweries” guidebook, and folks
have been telling me at the signings that they keep it in their car — “for when we’re
someplace new” — and plan trips with it. That was always part of the plan: it’s a
travelguide after all, one that’s centered around beer.
Beer tourism is growing tremendously. People want to go see where their favorite
beers are made, meet the brewers and — the best part— taste the limited edition
beers that often don’t make it farther than the brewery tasting room. If you’ve ever
wanted to take a “beercation,” now’s the time, because breweries are doing more
and more to accommodate the people they recognize as their best customers.
Plan the trip; I’d be happy if you used my book, but there are other resources, like
the BeerAdvocate website, that will list the breweries in an area code or ZIP code.
You can have a couple nice
day trips right around here.
Drop in at Sly Fox in Phoenixville
and see the brewery
right behind the bar, sample
some draught goodness or
head over to the bigger outfit
in Royersford and get an actual
brewery tour at 2:00 PM
on Saturdays. From there, it’s
an hour drive through the rolling hills of Chester County horse country and over
the border to Twin Lakes Brewery in Greenville, Delaware, a pretty rural setting
that’s more like touring a winery. Wind up the day by going back to the old days
of brewpubbing at Dock Street’s funky little operation at 50th and Baltimore in the
University City neighborhood of Philly; can’t go wrong with Satellite Stout and a
flammenkuche pizza.
Want to go a little farther Start your Saturday morning right with a big breakfast at
Haag’s Hotel in Shartlesville — it’s a long day ahead. Then head up the tiny country
roads to Pottsville for the Yuengling brewery tour, an old-style walkthrough that’s
one of the best in the country.
You won’t want to miss the tasting
session in the old brewery
taproom! There are no Saturday
tours January through March,
so check the Yuengling website.
From there you can whip across
I-78 (past the Sam Adams brewery,
no tours but wave to them)
straight to the Weyerbacher brewery in Easton for Saturday afternoon’s open house
(that’s why you had the big breakfast; no time for lunch!). Finish your day with
dinner and beers at Porter’s Pub (don’t miss the chili), down the hill in Easton.
If you’re more of a summer fun trip type, you really only need one brewery on your
map: Dogfish Head. Twist the wheel south into “lower slower Delaware” and tour
By Lew Bryson
the big production brewery in Milton (check www.Dogfish.com for times and reservations),
then hit the beach. After you’ve tanned and swam, head into Rehoboth
for dinner (get the fresh grilled fish) at the original Dogfish Head brewpub, where
the really different experimental beers
still start out.
You’ll want to go a bit farther to find a
real treasure: the Great Lakes Brewing Co.
and brewpub in Cleveland. Wow, freshfrom-the-tank
Ed Fitz Porter Secret brews
that never make it out of the taproom
You’ll have to agree: Cleveland rocks!
If you want to get out of town, well…fly to
San Diego and rent a convertible, baby, we’re going traveling! Stop first at Green
Flash in Vista and get your hop motor running. Then scoot over to The Lost Abbey
in San Marcos to see what kind of barrel-aged craziness Tomme Arthur’s got going
on. Wind up the day (and maybe stay another) at Stone in Escondido: their big Calistyle
beer garden has to be seen and the beautifully soaring pub is pretty impressive
as well. The brewery tour and
Stone taps are simply off the
hook! Then, point that ragtop
up the coast, running along
the Big Sur and Monterey Bay
to San Francisco. After you’ve
done your sightseeing, stop at
21st Amendment to try their
delicious canned crafts, fresh
from the taps (maybe you’ll see my fave, the Bitter American) and get some delish
pub fare for dinner. Hit some of the town’s beer bars — the Toronado is legendary,
and deservedly so — then get some sleep for your next day.
Head up the coast to Petaluma and grab some fresh Lagunitas; you know…a Little
Sumpin’ Sumpin’. From there, it’s an easy trip to Russian River in Santa Rosa and
you can just imagine what special stuff you might find there! Now head over the
mountains — take your time, take pictures, enjoy — for the pot of gold at the end of
this rainbow of breweries: the awesomeness of Sierra Nevada Brewing, the special
release beers and the wonderful pub.
If this brewery isn’t on your ‘bucket
list,’ it should be.
Got the idea You can catch a few
breweries on the fly as you wander
your backyard or you can plan a
whole trip around them. We didn’t
even get into the cool places you can
visit in Europe… Belgium…Germany…
Italy… Dream big!
5

BEER
a n d t h e
STARS
dmit it. You read your horoscope when no one is looking. It’s fun and on some days, it’s spot-on. Some use astrology
to make sense of the past and glimpse the future, but what can the stars reveal about you and your relationship
with beer. Sound crazy Folks in Britain base their diet on the recommendations of their astrologer. Hey Capricorn,
have you had enough milk today For 2011, Draught Lines looked to the heavens to align the stars with
your beer. You may not get a better handle on life, but you might get a better handle on your beer mug.
Aquarius,
the water bearer
January 21 – February 19
Aquarians are idealists who seek practical
means to make the world a better place for everyone.
Your progressive intellect enables you
to brainstorm and solve problems with highly social and fascinating
people. These illuminating conversations often last into the wee
hours so you prefer sessionable beers that don’t cloud your judgment.
Ommegang Rare Vos and Sly Fox Pilsner are great choices.
Pisces, the fishes
February 20 – March 20
To strangers Pisces appear distant and unknowable
because they can be secretive. Actually
people born under this sign are just very private
people searching the oceans of life for meaningful mental and
emotional foundations. Friends tell you not to dwell too much on
past experiences which cannot be duplicated. That bottle of vintage
wine you and your lover shared last year is sold out and no
winemaker can reproduce it. Stick to beer. Brewmasters create
identical flavors batch after tasty batch. Some wonderful, wine-like
beers are Rodenbach Grand Cru, Monk’s Café Flemish Sour Ale and
Boon Kriek.
Aries, the ram
March 21-April 20
Taurus, the bull
April 21 – May 21
You are strong, steadfast and sincere. Ambitious
Taurus is a teddy bear, with the traits of a tycoon.
Those who are close to you know they can depend
on you in any situation. Variety is the only thing
that traumatizes you and the craft beer movement presents you
with too many choices. Fear not! By stocking your refrigerator
with a light beer, ale and a golden Belgian, you will gradually
learn to appreciate variety. Try Yuengling Light Lager, Paulaner
Hefeweizen and Duvel.
Gemini, the twins
May 22 – June 21
A sense of humor often makes you the center of
attention. Your motto is that variety is the spice
of life, but this presents a dilemma for you at
home. You are compulsive and tend to file even grocery receipts.
Order is intrinsic to your psychic well-being, but you don’t have
enough shelves in your home to properly categorize your growing
beer collection. Categorize your beers by style, not brewery.
Begin tasting your collection starting with “A for Ale” and end
with “W for Wood” and Barrel Aged. Allagash and Weyerbacher
both make excellent barrel aged beers.
Cancer, the moon child
June 22 – July 23
Passionate and very driven with the spirit of a
warrior, Aries is always on the go. You love change
and thrive on challenge. All this takes extraordinary
energy and you’ve got it. People are drawn
to your power and magnetism. When rushing
into situations where angels fear to tread, you tend to break glass
beer bottles. Switch to cans and you won’t need stitches. Try Sly
Fox, Wittekerke and Blue Moon.
You are a softie who has sympathy for the
underdog. On the other hand you usually
attain success because your shrewd mind and
tenacity can take you anywhere. Creativity is a strong suit both
on the job and in the kitchen. Treating friends to great food and
beer is one of your passions. In 2011 learn to pair food with a
saison. Your friends will love you all the more for it. Try Saison
Dupont and Hennepin Farmhouse Ale with salmon and asparagus.
6

Leo, the lion
July 24 – August 23
For the powerful lion, the attainment of
success comes naturally, but with hard
work and dedication. Basically you are
good-natured and life-loving yet you despise complacency
and mediocrity. Your beer must be as special as you are. Try
Orval or Sierra Nevada Celebration, they won’t disappoint.
Virgo, the virgin
August 24 – September 23
Seemingly innocent and docile, Virgo is also
known as the analyzer. You ask too many
probing questions, but that helps you achieve
the order and perfection you crave. Occasionally
you overwhelm your friends with your concern over
their wellbeing so it’s no surprise that you prefer healthy foods.
This year, explore organic beers. Try Samuel Smith Organic
Cider, Pinkus Organic Ur Pils or Biere de Miel.
Libra, the balance
September 24 – October 23
You love to socialize and be surrounded by
lots of people. In business your concentration
and sense of timing is almost flawless.
Good food is a must and many Libras are
gourmets who spend lavishly on food and
drink for themselves and their friends. Forego Champagne;
it only gives you a headache. Instead explore beers made in
the style of Champagne. Recommended beers: Allagash Tripel,
Malheur Brut and Chimay.
Scorpio, the scorpion
October 24 – November 23
There have been more United States presidents
born under the sign of Scorpio than
any other. This is not at all surprising since
you are a success-oriented person who
tends to think big thoughts, especially when it comes to ancient
and American history. Even your beers have to make historical
references. 21st Amendment and Pliny the Elder are always in
your refrigerator.
Sagittarius, the archer
November 24 – December 23
Active, intensely alive and eager to deal
with life head-on, your life is a quest that
will take you many places. Consequently
you need to stay nimble and keep your
wits about you. Naturally you prefer low alcohol beers that
won’t weigh you down. Your quest for 2011 is the search for
flavor and diversity. Add cider to your repertoire and get over
your fear of dark beer. Guinness, Amstel Light, Woodchuck
Cider and Magners will suit your needs perfectly.
Capricorn, the goat
December 24 – January 20
Capricorn is a sign of true grit and exceptional
endurance. You are looked upon as a source of
strength and authority, hence you crave excellence
and big things from life. That is why you
favor beers that are great big hop bombs like Dale’s Pale Ale,
Lagunitas Maximus and Great Divide Hercules.
7

By Tara Nurin
How to Throw a
Super (Craft)
Bowl Party
uper Bowl Sunday is rushing toward us and let’s say
you’re passing, rather, throwing a championship-level
party. In preparation, you’ve scheduled a cleaning service,
mounted the 72-inch flat-screen, borrowed the
neighbors’ ultra-luxe recliners, picked up cases of
whatever beer was on sale and ordered hoagies and pizzas from
the place down the street. Whoa, wait. What’s wrong with this
high-def picture
Your food and beer could get you benched. Today’s guests expect
to be as wowed by the eats and drinks as with the width of your TV.
So to win the Most Valuable Host award, you’ll want to run plays
around some home cooking and the craft and imported beers that
can help earn your party a win.
As Brendan Smith, owner of the Rittenhouse Square sports bar,
Smith’s Restaurant and Lounge says, “Why waste your time If
you’re going to throw a Super Bowl party, throw a really good one.
Craft beer makes a difference, no doubt.”
Yet there’s little doubt that some guests will be shy, but curious
about drinking unfamiliar brews. Ease their inhibitions by making
crafts and imports a fun part of the party. With any success, the
“games” they’re playing in your living room will prove more memorable
than the one they’re watching on TV.
• Ask guests to bring a beer they’ve never heard of. Direct
novices to your trusted distributor or bottle shop.
• Buy beers from the cities whose teams are competing on the
field. Some suggestions: Baltimore Ravens – Heavy Seas;
New England Patriots – Harpoon; San Francisco 49ers –
21st Amendment. Don’t forget to root for an Eagles appearance
next year by supporting some home team picks
like Sly Fox, Weyerbacher and Dock Street.
• Serve beers similar to those your guests might already
drink. Given that pilsners and light lagers sell best in this
country, try Lagunitas Pils, Oskar Blues Mama’s Little Yella
Pils, Cooper’s Premium Lager and Tusker lager. Adventurous
guests might be pleased to discover that dark lagers
like Sly Fox Dunkel and Ayinger Altbairisch Dunkel share similar
characteristics with their usual pales, and the Guinness lover may
appreciate how a Sierra Nevada Stout or a Murphy’s Irish Stout can
expand a palate for dry or Irish stouts.
• Pour Samuel Adams Boston Lager into
cheese dip or braise a rack of ribs with Dogfish
Head Chicory Stout. Some breweries
and food companies make combining food
and beer even easier by packaging prepared
products. Examples include Metropolitan
Bakery’s Stout with Smoked Almonds Popcorn
(www.metropolitanbakery.com); Chimay
With Beer cheese (www.chimay.com);
Whalen’s horseradish cheese spread made
with Ommegang Hennepin Ale (www.ommegang.com);
and two Stone BBQ Sauces –
Levitation and Smoked Porter (www.stonecompanystore.com).
Present the featured
beer next to each dish and stock extras.
• For each touchdown, encourage guests to taste a beer they’ve
never tried. How to up the ante: each time the opposing team
scores, have them taste a new beer that’s frighteningly out of their
comfort zone.
• After each field goal attempt, do a round of blind tastings. Here’s
a good opportunity to teach people that dark beers don’t always
translate to dark tastes by pouring a lighter-bodied stout or dunkel
lager into a tinted glass and have them sip with eyes closed.
Surely guests will appreciate the extra effort. As Smith says,
“Because Philly’s undeniably growing as passionate
about its craft beer as its football, many newcomers to
the game want to educate themselves but get intimidated
by the X’s and O’s of the industry.” A host
who successfully adopts these strategies to turn a
Super Bowl party into a playful coaching opportunity
could jokingly expect his newly initiated
fans to dump a cooler of melted ice on his head.
Let’s just hope they serve craft beer at Disneyland.
8

Cabot Cheddar Cheese 5-Point Spread
Makes about 1 1/2 cups
Ingredients:
8 oz. Cabot Sharp or Extra Sharp Cheddar Cheese or flavored
Cabot Cheddar, such as Horseradish, grated (about 2 cups)
1 cup cream cheese (4 oz.)
1/3 cup dark beer
1 tbsp. Dijon mustard
Large pinch cayenne pepper
Thinly sliced rye or multi-grain bread or crackers
Preparation:
1. Combine first five ingredients in food processor or blender; process
until smooth and creamy.
2. Serve with bread or crackers.
Super Bowl Short Ribs
Chef Brendan Smith of Smiths Restaurant and Lounge
Ingredients:
6 lbs. of boneless short ribs
2 tsp. salt
2 tsp. pepper
3 tbsp. flour
2 sprigs of rosemary
6 sprigs of thyme
1 bay leaf
1 cup rough chopped celery
3 medium peeled carrots, diced
1 medium onion, diced
4 shallots peeled and diced
5 garlic cloves, chopped
3 tbsp. tomato paste
3 tbsp. flour
4 cups of Dogfish Head Chicory Stout
6 cups of veal stock
Preparation:
1. Preheat oven to 350 degrees. Season short ribs with 2 teaspoons
of salt and pepper. Heat the oil in a large dutch oven saucepan over
high heat until it smokes.
2. Dust the ribs with flour and brown on both sides, about three
minutes. Pour off the oil between batches. Remove the ribs and
set aside.
3. Lower the flame to medium and add the carrots, onions, shallots,
celery and garlic to the pot. Saute for 5 minutes, until the onions
are soft and brown. Stir in the tomato paste and cook for 2 minutes.
4. Add the beer. Cook until the liquid is reduced by a third, about
20 minutes. Return the ribs to the pot. Add the stock and water to
cover the ribs (at least 1 inch). Add the rosemary, thyme and bay
leaf. Bring to a gentle simmer, cover and transfer to the oven. Cook
for 2 to 3 hours.
5. Shred meat and spoon onto small rolls. Spoon on sauce from the
pan for extra flavor.
79

What’s in
a Name
There are some odd beer names out there. Some make us laugh, some make us cringe and some make us wonder
what the heck they mean. Check out these bizarre beer names and the interesting stories behind them.
H E L L O M Y N A M E I S
M I D A S T O U C H
The recipe for this beer, brewed by
Dogfish Head is an ancient
Turkish one using the original
ingredients found in the 2700
year old drinking vessels discovered
in the tomb of King
Midas! This recipe is the actual
oldest-known fermented beverage
in the world.
H E L L O M Y N A M E I S
R t . 1 1 3
The man who inspired Rt. 113,
“Big” Dan Bengel, challenged
Sly Fox Brewmaster, Brian
O’Reilly to “make me a beer as
big as the road which runs by
your door.”
H E L L O M Y N A M E I S
CLAYMORE
Named for a medieval Scottish sword,
Claymore Scotch Ale is Great Divide’s
tribute to the “Wee Heavy” beers of
Scotland.
H E L L O M Y N A M E I S
T E N F I D Y
This beer from Oskar Blues
got its name from the
10.5% alcohol that lies
waiting to attack, as
is the traditional role
of Imperial stouts that
were made for the long
Baltic journeys to Czarist
courts in Russia.
10

H E L L O M Y N A M E I S
E L I O T N E S S
This Great Lakes beer is named after
one of Cleveland’s most respected
safety directors who frequented the
brewpub’s bar during his tenure from
1935-1941 and, according to popular
legend, was responsible for the bullet
holes in the bar still evident today.
H E L L O M Y N A M E I S
M O N K ’ S B L O O D
The name “Monk’s Blood” is
an homage to the monks of
Belgium’s monasteries who
have been brewing some of
the world’s greatest beer for
centuries. During times of
fasting, the monks survive
solely on beer, which they refer
to as “liquid bread”. Beer,
quite literally, is in their blood.
The most sublime of the monk’s premium brews is dark like
blood, rich and nourishing.
H E L L O M Y N A M E I S
UNDERCOVER INVESTIGATION
SHUT-DOWN ALE
The story behind Lagunitas
Undercover Investigation Shutdown
Ale is well known, but it
bears repeating. The brewery
was holding regular tastings
everyThursday night and some
“do-gooder” had noticed someone
smoking pot (not an unusual
occurrence) outside the
brewery. That led to the police
who conducted an eight week
undercover investigation into
the brewery. Every week the undercover cops would come to
the brewery tasting room and try to buy pot. Plenty of people
offered it to cops, but no one ever tried to sell it to them.
Finally the police just got pissed off and on St. Patrick’s Day,
arrested a few people and shutdown Lagunitas for 20 days.
In an act of wonderful subtly, Lagunitas later released their
Undercover Investigation Shut-Down Ale.
H E L L O M Y N A M E I S
HIGH TIDE
Each and every fall, San Diego
experiences a coastal occurrence
known as the “Super
High Tide”. There are days
when the tide just gets too
high and flattens out the surf.
The lineups shut down and
surfers are left to wait until
the high tide recedes.
H E L L O M Y N A M E I S
T A N N E R ’ S J A C K
This brew is named after the old
Tanner’s drinking vessels, which
were known as Jacks. They were
in common use from medieval
times through the 19th century.
Leather was used because it
was more readily available than
pewter, decidedly less costly
than glass and did not break like
pottery. Leather was also favored because of its strength
allied with its light weight.
H E L L O M Y N A M E I S
O L D S P E C K L E D H E N
Old Speckled Hen was first brewed to
celebrate the 50th anniversary of the
MG car factory in Abingdon, Oxfordshire.
Named after an old
MG car used as the factory run
around, they would park the old
MG Featherweight Fabric Saloon
outside the paint shop where it
would normally get spattered in
paint. It became known as the
‘Owld Speckl’d Un’. This turned into
“Old Speckled Hen” when the beer
was unveiled.
11

T he P eoples
Pint
Do you have an opinion and want to be heard We are opening up a section of our
publication for our readers to share their experiences, thoughts or opinions about
featured beers. Write in to our email address listed below and if your article or comments
are chosen, you will be the newest published “journalist” with a customized
prize to boot!
Located in Philadelphia’s backyard, Sly
Fox Brewery in Phoenixville opened their
doors nearly 15 years ago. Since then, they
have brewed over 100 different styles of
beer. Some are available year-round, others
are seasonal and many are a one-time special
release.
A Sly Fox beer we would like to call your
attention to is the ever popular O’Reilly’s
Stout. Poured with nitrogen for a rich creamy
pint, this Irish-style, draught-only stout, is
brewed with imported Pale and British Roasted
Barley and hopped with Cascade and East
Kent Goldings. Don’t be afraid of the dark.
Dive into this light-bodied beverage with the
roasty dry finish that will satisfy your senses
to say the least.
Do you agree that this beer is worthy of a curtain
call Not only do we want to hear about
your experience or opinion of this beer, we
want to share it with our readers. Write in and
let us know what you think.
Email address:
draughtlines@origlio.com
East vs. West
No Longer the Case.
The classic rivalry between East Coast and West Coast craft brewers
has been challenged by the
“Midwest Revolution”. Since the
demand for high quality beers has
increased tremendously over the
last decade, Midwest craft brewers
are stepping up to the plate
and expanding production of their
award-winning beers to give both
coasts a run for their money!
If you are planning a trip to the Midwest, be sure to visit Great
Lakes Brewing Company (GLBC) in Cleveland, O-H-I-O (a subliminal
Ohio State reference for those in the know!). GLBC recently
invested over $7M in capital
improvements and new equipment
to keep pace with demand,
which will increase the brewery’s
barrelage to over 100,000 barrels
in 2010. Free brewery tours are
available on Fridays and Saturdays.
In addition, enjoy a pint
of Great Lakes’ year-round and
seasonal beers, always on tap or indulge in one of their “brewpub
exclusive” beers. A visit to the brewery isn’t complete without a
tasty meal - GLBC grows and utilizes organic produce from its
own Pint Size Farm and Ohio City Farm on its menu!
In town for the big game Sports fans can take Great Lakes’ ecofriendly
shuttle bus, “The Fatty Wagon”, to Cleveland Cavaliers
and Cleveland Indians regular season home games. The Fatty
Wagon operates on vegetable oil from the restaurant and only
costs $1.00 roundtrip! Cleveland is also the rock and roll capital
of the world and home to the Rock and Roll Hall of Fame, just
minutes from the brewery. GLBC’s “The Doppelrock”, a classic
doppelbock ale style developed by medieval monks, celebrates
rock and roll and will be available in February/March 2011.
For more information on Great Lakes Brewing Company, visit
www.greatlakesbrewing.com.

The Bookshelf
B r e w i n g
B e e r S i n c e
1 8 2 9
A pictorial saga of the D.G.
Yuengling & Son Brewing Company
in Pottsville, Pennsylvania
David G. Yuengling
Established the Brewery in 1829
Spanning over 180 years and six generations,
the Yuengling Brewery has secured
a place in history as America’s
oldest brewery. In his book, Brewing
Since 1829: A Pictorial Saga of the D.G.
Yuengling & Son Brewing Company in
Pottsville, Pennsylvania, author and
brewing historian, Robert Musson
takes us on a journey of the brewery’s
remarkable history through a
pictorial timeline and interesting
narrative.
An immigrant from Germany, David G. Yuengling established
the brewery in Pottsville, PA in 1829. Initially named
the Eagle Brewery (hence the eagle used for the company
logo), the building was destroyed in a fire and rebuilt on
Mahantongo street where it resides today. It was renamed
D.G. Yuengling and Son in 1873 when David’s son, Frederick
came on board.
The brewery survived Prohibition when many did not,
with the production of soda and “Near Beer”, a malt beverage
containing less than 0.5% alcohol by volume.
After the repeal of Prohibition and World War II, several
new Yuengling brands were brewed and in 1938 the
brewery began canning its beer, a relatively new innovation.
In 1985, Dick Yuengling became President of his family’s
brewery and helped re-introduce Yuengling Traditional
Lager, which remains today, the company’s flagship brand.
So popular, people refer
to the beer simply as “lager”.
Today, Dick and his
four daughters continue
to run the successful
brewery with the help of
nearly 200 employees.
Twelve-ounce steel cans used between the late 1930’s and the mid-1950’s
With a customer base covering the east coast, Yuengling
not only produces some of the finest beers available, they
have seen remarkable growth in the last 20 years, all the
while competing with mega brewing corporations. Due
to the exceeding demand, a second brewery was built in
1998 and in 2009, Yuengling surpassed 2 million barrels
produced!
The 41 page, spiral-bound book shows180 years of brewing
history, trials and tribulations of the industry and the
significant obstacles the Pottsville brewery has overcome.
Today it is one of the most famous of all time, continuously
displaying community loyalty, pride and commitment. In
the words of Dick Yuengling, “The brewery is a survivor.”
13

Straight
A’s
Beer Advocate’s list of the “100 Top Beers on Planet Earth” are the best
beers in the world, according to their reviewers. Of those 100, we chose
our favs that “made the grade”.
B R A N D
REPORT
CARD
G R A D E
Russian River Brewing Co.
Pliny the Elder A+
Pliny the Younger A+
Supplication
A
Temptation
A
Consecration
A
Beautification
A
B R A N D
REPORT
CARD
Great Divide Brewing Co.
Yeti Imperial Stout
Oak Aged Yeti Imperial Stout
Old Ruffian Barleywine-Style Ale
Duvel
Duvel
G R A D E
A
A
A
A
Ommegang
Hennepin Farmhouse Saison A-
Stone Brewing
Imperial Russian Stout
A
Ruination IPA
A
Double Bastard Ale
A
IPA A-
Arrogant Bastard Ale A-
Oaked Arrogant Bastard Ale A-
Sublimely Self-Righteous Ale A-
Chimay
Grande Reserve (Blue)
Unibroue
La Fin du Monde
A
Trois Pistoles A-
Oskar Blues
Ten FIDY
A
A
Dogfish Head
90 Minute IPA A-
Great Lakes
Edmund Fitzgerald Porter
A
Blackout Stout A-
Samuel Adams
Utopias
A
Ayinger
Celebrator Doppelbock
A
Samuel Smith
Imperial Stout A-
Oatmeal Stout A-
The Lost Abbey
The Angel’s Share
A
14

The First Carbon
Neutral Perfume—
Made From Beer Waste
Stumped for a Valentine’s Day gift for your beer loving beauty We may
have the answer… beerfume!
ctually, it’s called EOS, the first carbon neutral perfume containing
oils and carbon neutral aroma chemicals, using beer waste from
the Fremont Brewery in Seattle, Washington. Named for the Greek goddess
of the dawn, EOS is the “dawn” of petro-chemical free perfumes and
cosmetics.
The environmentally friendly perfume is a collaborative effort between
Blue Marble Biomaterials (a renewable biochemical manufacturer)
and Seattle perfumery, Sweet Anthem. Although made from certified
organic brewery grain, the fragrance smells nothing like
beer. Rather, it is a bright, golden floral toned scent, evocative of
Eos herself, sweetened with apricot and ginger lily that dries to
an elegant cognac oil. This interesting fragrance is available for
$40.00 a bottle at www.sweetanthem.com/products/custom/
collaborations.
Brian O’Reilly of Sly Fox is off to Belgiu m
Sly Fox Head Brewer, Brian
O’Reilly and local beer drinker,
Jason Kramer will soon be
on their way to Belgium for
a brewing experience they
will never forget. During
part of October and November,
beer lovers were asked
to enter a raffle ($5.00 a ticket)
to select a local brewer
they would like to see win
a trip to Belgium. The best
part If their nomination
was chosen, they got to go
too! While in the beautiful European country, they will brew
a collaborative beer with world-renown brewer, Dirk Naudts
of De Proef Brouwerij, to be unveiled during Philly Beer Week
2011.
and locally brewed Belgian-style beers, Philadelphia has a
worldwide reputation as ‘Brussels on the Schuylkill’.”
In February, 2011, Naudts and the winning duo will work
together to brew a special beer for Philly’s favorite 10 day beer
celebration that will occur from June 3rd through the 12th this
year. The beer will also be a part of De Proef’s ongoing Brewmaster’s
Collection series.
On November 17th at McGillan’s Olde Ale House, among a
packed house, the winners were chosen. More than 1,000
ballots were sold and $5,000 was raised for Philly Beer Week.
“This project perfectly embodies the spirit of America’s best
beer drinking city,” says Don Russell (Joe Sixpack), in a recent
press release. He adds, “Thanks to so many Belgian-style bars
15

The
StyleProfile
Sour
Ales
The term “sour” may not sound appealing when talking
about an ale, rather it may elicit feelings of a “bad”
beer. Yet, this style is anything but bad. Brewed for
centuries in Belgium and Germany, sour beers are
becoming a fast growing niche in American craft
brewing. People are discovering that, like lemonade,
tart flavors can be delicious and refreshing.
Although the taste of sour ales often reminds us of
wine, they are brewed with malt, yeast, grain and
hops and are in fact, beers. The difference is, sour ales
are fermented in large wooden vessels, allowing for wild
yeast and bacteria to infiltrate the liquid. Brewers often wait
as long as three years to see whether these ales develop the ideal,
tart and tangy flavors or become destroyed by aggressive yeasts.
While the category of sour ales includes many styles,
traditional sour beers are most popular in Belgium, home
of lambics, gueuzes (blended lambics) and Flemish
sour ales. In the last few years American brewers including
Allagash, Russian River and even Dogfish Head have been imitating the style by
fermenting with special yeasts and lactic acid bacteria. Many brewers add various
souring bacteria to create strong, sour notes and Brettanomyces for distinct aromas and
flavors—combinations of sweet and tart, fruit and other flavors that brewers refer to
as “barnyard” or “funky”. These descriptions may sound odd to many, but they make
beer geeks salivate.
For a true Belgian sour, try Rodenbach Belgian Sour Ale, Monk’s Café Flemish Sour
Ale or Petrus Aged Pale Ale. Great American sours include Allagash Confluence and
Russian River Consecration. If you’d rather start with something just a little tart and
fruity, Boon Kriek and Dogfish Head Festina Peche are perfect.
Beer Re-discovered:
D u v el
Wonderful Winter
Selections
21st Amendment Monk’s Blood
Great Lakes Conway’s Irish Ale
Abita Mardi Gras Bock
Great Divide Belgica
Twin Lakes Tweeds Tavern Stout
Weyerbacher Fireside Ale
Sly Fox Dunkel
Lagunitas The Hairy Eyeball
Harpoon Celtic Ale
Samuel Adams Noble Pils
Sierra Nevada Glissade
Yuengling Bock Beer
Samuel Adams Noble Pils
Port Brewing Midnight Expression
The Lost Abbey Serpent’s Stout
Dogfish Head Red & White
Heavy Seas Black Cannon
Dock Street Prince Myshkin Russian
Imperial Stout
Stone Old Guardian Barleywine
Saranac Irish Red Ale
Duvel Moortgat, one of the largest and most successful breweries in Belgium, was founded in
1871. Its flagship, Belgian strong golden pale ale is named for the Flemish word for devil after a
brewery worker tasted the initial batch and proclaimed, “That’s a devil of a beer!”
Exported to over 40 countries worldwide, Duvel was first brewed in the 1920’s by Albert Moortgat
who wanted to brew a truly unique beer. He accomplished this by combining Scottish yeast,
Czechoslovakian hops and French barley in a way that had never been done before. The Belgian
strong golden ale style was actually invented by the Moortgat Brewery with this beer and to this day, the
legendary brew is made with the same ingredients from the same places.
Brewing Duvel is a highly sophisticated and unique process including bottle conditioning, followed
by six weeks of cold cellaring before it leaves the brewery. Made with the brewery’s special yeast, four varieties
of pilsner malt and hopped with Czech Saaz and Styrian Golding hops, no other beer is made like or tastes like it.
Weighing in at 8.5% ABV, Duvel is a blonde bombshell of a beer, combining the rich aromas and flavors of an ale
with the smooth, refreshing drinkability of a lager. Duvel is a beautiful golden color with a slight haze, white pillowy
head and a medium-to-full bodied palate. Flavors of orange zest, grapefruit and pear brandy reside in this
refreshing beer that finishes dry and crisp with a nice impression of balanced hops; a clean, well-made quaffer
that is perfect with poultry.
“One of the five greatest beers in the world” -Michael Jackson, the Beer Hunter