Volume 4 | Issue 3 - Origlio Beverage

®CELEBRATING BEER CULTURE IN THE DELAWARE VALLEYSUMMERNavigating PhillyBeer WeekAbuzz withBeer CocktailsHot Dogsand Beer

publication infoDraught Lines® is published 5 timesa year courtesy of:®Origlio Beverage3000 Meeting House RoadPhiladelphia, PA 19154CELEBRATING BEER CULTURE IN THE DELAWARE VALLEYVOL 4 | ISSUE 3An electronic version of thispublication is available atwww.origlio.com3 4768 10table of contentsAbuzz with Beer Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . .3Brewin’ USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4-5By Lew BrysonLuke Purcell of Great Lakes Gets Draughted . . . . . . . . . . 6Mind Bender Seek and Find . . . . . . . . . . . . . . . . . . . . . . . . .712Navigating Philly Beer Week . . . . . . . . . . . . . . . . . . . . . . 8-9By Jim WigginsTeaching Old Dogs New Tricks . . . . . . . . . . . . . . . . . . . . . 101114The Bookshelf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11Three Sheets: Drinking Made EasyBy Zane LampreyGreat Beer and Food: Set the Table for Philadelphia’sVibrant Restaurant Scene . . . . . . . . . . . . . . . . . . . . . . 12-13By Jim WigginsBeer Cocktail Recipies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1415Wherever Summer “Can” Take You . . . . . . . . . . . . . . . . . 15Draught Lines is a publication of Origlio Beverage. All rights reserved.

Abuzz WithBeer CocktailsIt really should come as no surprise. Beer, that most social of beverages,now occupies center stage with that most social of events – the cocktailparty. In an era when brewers and chefs experiment with new combinationsof flavors, it was just a matter of time before mixologists, a.k.a bartenders,began using beer as a player in mixed drinks. Mixologists, whoserve as the bridge between the kitchen and the consumer, have picked upthe vibe that chefs, brewers and customers are more adventurous. So theyput their palates to work and came up with new, exciting concoctions thatare more interesting and refreshing than drinks that are just combinationsof different spirits. Mind you, these beer cocktails are not your grandfather’s“shot and a beer”. Beer stretches out and calms down the hard edgesof spirits and adds a subtle fizz to traditional cocktails. Frank Bruni, formerfood writer for the New York Times, has an interesting take on beer cocktails. Hesays, “Beer’s yeastiness balances fruity effects, rescuing cocktails from excessivesweetness. And its relatively low alcohol content, in relation to hard spirits, means itcan add to the overall volume of a drink without making it too lethal.” Translation: beercocktails are tasty and refreshing with the added benefit of offering less alcohol per ounce.What could be better than that?4 oz. orange juice | 12 oz. Allagash WhiteServe in a champagne flute | Garnish with fruitMore beer cocktail recipes on page 143

USABy Lew Brysonne of the best things thatever happened to me at anairport was at San DiegoInternational. My ride toan event was delayed, soI called Greg Koch atStone Brewing Co., upthe road in Escondido.I’m bored. I said to him; entertain me.He did better than that. He was nearby,and picked me up and we went to thebrewery.Wow, did we ever. I took the tour witha group that was just starting, and thebig steel, and the process, and the combineddedication and joy of the folksworking was a knockout. But then Icame back to the huge stone-accentedpub, and tap after tap of hop-cranked,palate-flooding Stone beers (and guestbeers, which I always like to see) andexcellent locally-sourced food, whichwas all pretty great…until Greg tookme out to the beer garden, which wassimply incredible, a lush, beautifullyplannedand executed vision of Californiahillside brought right into thebrewery patio. It was a beer garden thatwas actually a garden!If you want to have some eye-poppingbeer adventures, get out of your usualbeer-visiting routine and really see, andtaste, and experience something trulydifferent… you should go where morecraft-brewed beers are being madethan anywhere else: California. I lovethe East Coast, Belgium is a uniquelywonderful joyride and Germany is mylager-loving heaven, but there’s nothinglike the Golden State’s mix of boldcraft brewers. Let’s get you (and yourdesignated driver) on a plane, drop intoSan Diego and your rental convertible,and get things started!You definitely want to visitStone’s mind-blowing complex,but on your way,stop in at GreenF l a s h .Not only can you get your palatewrecked with fresh Palate Wrecker(and Hop Head Red, and West CoastIPA etc.), you can try some of theirpub-only beers from the 30 taps in thetasting room (and check out their beergarden as well; might as well enjoythat California sun!).Next? Find Lost Abbey! (Here’s a hint:it’s at Port Brewing). The phenomenallyhuge barrel-aging program here(over 800 and growing) is worth a visitalone, along withthe tasting roomexperience. BrewerTomme Arthur continuesto push everyenvelope brewing’sgot, and the firstplace to taste theresults is right here.You’ll want to stopin one of the PizzaPort brewpubs, too:great Cali-style piesand brewing teamsthat are kicking outawesome pub-only beers.How you spend your time between Escondidoand Paso Robles is your affair— a little Hollywood action, maybesome surfing — but once you get uphere in the hills and farms and forests,you have to stop in at FirestoneWalker and get a fresh-as-anythingglass of the wonderful Union Jack IPA.Then settle in and start sampling morebarrel-aged beers; remember that FirestoneWalker is in the midst of winecountry. These folks know their wood!Feel free to wander outside beer and4

Mind BenderYou Love d Them as a Kid…Seek and you shall find all the wordsany self-respecting beer lover would knowAleSaisonLagerDraughtYeastHefeweizenBarleyWheatMaltFermentationProhibitionIPACiderWortPilsnerAromaTrappistLambicDunkelGrowlerHopsBrettanomycesWitMashPorterAnswer key on page 117

time hanging with the Lagunitas guys, sippingIPA and counting the hours until sunup.Events are spread across the five countiesso if you live out in the suburbs, there areplenty of opportunities. Take a look at thewebsite’s locations tab and set a date tomeet Bobo from Chimay or drink GreenFlash Hop Head Red in Delaware, Montgomery,Bucks and Chester counties. Ifyou live in the city or have time to venturethere, I highly suggest it. Most of theevents and the majority of the participatingvenues are in the city proper. The venuesare spread across the whole city with concentrationsin Center City and beer savvyneighborhoods like East Passyunk, Fairmount,Northern Liberties, Graduate Hospital,Manayunk and Fishtown.Beer Week events are held in bars from theupper reaches of Montgomery County toSouth Philly and from West Chester to OldeCity. Variety lies in the types of events thatare organized. There are the kick-off festivitiesthat include the Hammer of Gloryas it makes its way through the city frombar to bar on its way to the Opening Tap.There, it will be used by the Mayor to tapthe ceremonial first keg. The Opening Tapalso celebrates our region’s local breweriesand is a great place to enjoy Iron Hilland Brassier Dupont’s collaboration beer,Spéciale Belge. The beer was brewed inBelgium at the iconic brewery with thebrewmaster of the local brewpub.There are events surrounding special beers,styles of beer and particular breweries.There will be plenty of events focused solelyon the collaboration between Dupontand Iron Hill. Brewery focused events,for example, are a great way to meet GreatLakes Brewmaster, Luke Purcell and appreciatethe wide range of products hebrews. Events can focus on a particularstyle, like pilsner that will give the drinkeran opportunity to compare and contrast aGerman Pils like Sly Fox Pikeland witha Czech style like Oskar Blues Mamma’sLittle Yella.Events are also set up to showcase the camaraderiethat exists in the craft beer community.Going to a “Beers of California”themed event is a great opportunity to enjoygreat beer and discuss with the brewersthemselves how Firestone Walker and SierraNevada influence and inspire each other.These experiences are good examplesof pay-as-you-go events where entrance isfree and you only pay for what you eat ordrink. Flat fee events, by contrast, cost acertain amount and you are generally onlyon the hook for a tip after the up-front ispaid. The most popular type of flat feeevent is a beer dinner. Dinners are a greatway to meet Shane from Sixpoint, sample afew of his beers and see how well they pairwith food during a multi-course feast. Or,be entertained by the animated Jim Koch asyou feast on fresh tuna paired with NoblePils. There are also many different educationalevents where you can learn anythingfrom what cask conditioned ales are fromChris Wilson, Weyerbacher’s brewer, to thereason why you want bacteria in your spontaneouslyfermented beer from Rob Tod ofAllagash. On a less serious note, there areplenty of zany happenings like dunk tanks,eating contests and tests of knowledge.Trust me when I tell you, it is a ton of funto run 5 miles with your belly full of 21stAmendment Watermelon Wheat.Philly Beer Week truly has something foreveryone, at any time of day, in many locations.From sing-alongs for the kids to beerthemed strolls through historic parts of thecity. You can be having dinner with yourfather at a four-star restaurant enjoying aGreat Divide Chocolate Yeti at 7 PM anddancing with your friends to a punk rockDJ, swigging an Abita Purple Haze by 10PM. There is too much for any one personto endure, but it’s ok. PBW will be backnext June and you will have another 10days to indulge.9

TeachingOld DogsOnce the warm weather hits, it’s time to head outside for agood old fashioned cookout and few things are more appetizingthan a hot dog and a beer. This summer, try some of theseunique takes on the classic American pairing.NEW TRICKSNew York DogTopped with mustard, sauerkrautand sautéed onionsPair it withSam Adams LightThere’s no need for yourfood and beer to battleeach other. Pair the classicNY style dog with thesubtly satisfying amberlager from Samuel Adams.The caramel malts willhelp bring out the sweetnessof the sauerkrautand sautéed onions.Chipotle ChiliCheese DogTopped with chipotle chili,diced onions and shreddedcheddarPair it withOmmegangHennepinFarmhouse AleWith such a sharp, smokyand spicy hot dog, you’llwant a thirst-quenchingbeer with enough flavor tostand up to it. Hennepinhas some subtle ginger andcoriander aspects whichlend themselves perfectlyto the heat. The fruitinessof the Belgian yeast providesa lively and surprisinginterplay of flavors.Chicago DogTopped with chopped onions,diced tomatoes, dill pickle,sweet pickle relish, mustard,pickled short peppers andcelery saltPair it withAbita TurbodogWith so much going on insidethis bun you’ll want abeer with a rich body to offera solid foundation. Themalty, toffee-like Turbodogwill lay down a sweet baseand harness in the moreintense characteristics ofthe mustard and pepperswithout overpowering ordrowning them out.South Philly DogTopped with grilled onions‘wit wizPair it withLagunitas DogtownPale AleEast meets west when youpair this Philly-inspireddog with a classic Californiapale ale. Dogtown’swell balanced body offersearthy crystal malts andjuicy hops with hints ofgrapefruit that reallyliven up the sweet grilledonions. The salty meatis washed down with thebeer’s pleasant bitterness,leaving you wanting more.10Avocado DogTopped with avocado, limejuice, chopped tomatoes andraw onionsPair it withSierra NevadaTorpedoThe zesty lime and avocadoon this dog will pairmiraculously with theluscious West Coast hopflavor of Sierra Nevada’sbenchmark India Pale Ale.Torpedo’s herbal and citrusyprofile will boost themilder ingredients, makingfor a deliciously robustcombination.Hawaiian DogTopped with pineapplesauce, chipotle-garlic mayoand coconut shavingsPair it withUnibroue Blanchede ChamblyThis is an island twist ona mainland classic. Unibroue’switbier complementsthe tropical flavorswith hints of orange, coriandernotes, and a slightlytart finish.

Great Beer & FoodSet the Table for Philadelphia’sVibrant Restaurant SceneBy Jim Wigginsew York does fine dining likeno other city in the world.Los Angeles has set the barvery high for quality streetfood. If New York has thehigh and LA has the low-end covered,where does that leave an aspiring citylike Philadelphia to make its mark?Philadelphia does the middle better thanany other city in the U.S. The middle,in this case, is anything but boring andrepresents the best of both worlds. Itis a blend of the causal and affordable,set in hip spaces that are populated withpeople from all walks of life. Philadelphiasets the standard for restaurantswhere the bar is occupied by lawyers,doctors, college students and electriciansall eating envelope-pushing foodand drinking great beer in a cool settingat a reasonable price.If money and imagination lie at the baseof New York and LA’s contributions toAmerica’s culinary culture, it was beerthat led Philly in that direction. Barsbegan educating Philadelphians on thewide range of flavors and styles of beer.Customers responded and wanted toexplore food in the same way. Thesecustomers did not want to go to a stuffyFrench restaurant and drop a week’spay. Instead, the very places that wereexpanding the concept of what beeris and what it could be, began puttingtogether menus that challenged eatersto get out of their comfort zones andrealize that bar food didn’t have to bechicken wings. Philly’s culinary nichewas created. Some call them gastropubsand others just call them greatbars, but all agree that the trend is welcomeand here to stay.In 1988, Khyber Pass Pub was opened.Owner Stephen Simons made the decisionto separate his place from the packby serving different beers that were notavailable at other bars in Philadelphia.At the time, the American craft revolutionwas still in its infancy and mostof the beers he served were imported.The Khyber’s beer list was heavy withBritish imports like Wells and Young’swith some German brands like Spatenand Paulaner, sprinkled in. Dock Streetwould soon follow and the customersloved it. The Khyber was soon recognized,not only for its music, but alsoas a place to drink beer styles that beforewere rarely seen in this country.Other bars took notice and began to offermore varied selections along with agrowing number of pioneering Belgianimports and upstart American microbreweries.Philadelphia’s reputation asa city with adventurous beer drinkerswas founded.William Reed and Paul Kimportopened Standard Tap in 2000. Manycredit them with inventing the gastropub.Up to this point, bars that werepaying attention to the quality of thebeer they were serving were not puttingthat same focus on their menus.The food was comfortable, but rarelydid it reach the quality of that served in

estaurants. When they were buildingStandard Tap, they were mindful ofthe old saying “I’d rather eat in a barthan drink in a restaurant.” “We lovedPhilly’s corner bars and taverns, and wealso loved the truly great food of betterrestaurants,” Reed said. He continued,“What we didn’t love was the pretensethat often surrounded great restaurants.We wanted to have a perfect duck confitin our favorite neighborhood bar.”Those types of places, which are nowcalled gastropubs, did not exist at thetime, but with Standard Tap’s opening,that changed. They may not have builtStandard Tap to start a trend, but theydid. The kitchens of many Philadelphiataverns took notice and now, offeringgrilled chicken hearts during happyhour would not raise an eyebrow acrossthe city.Craft beer is not only great tasting, italso has a sense of place and can oftenbe brewed right down the street.Throughout the 70s and 80s what mostbeer people were drinking was brewedin far away locations. With the explosionof locally brewed beer came customerswho wanted to know where therest of their food was coming from.Across town, taverns started to promotewhere their produce was grownand their meats sourced.The South Philly Taproom is one suchplace. Chef, Scott Schroeder loves topromote the fact that all his pork comesfrom Country Time Farms in Hamburg,PA and most of the vegetables he usesare from Green Meadow in LancasterCounty. He believes, “This is a verynatural thing, getting back to the wayit was.” For centuries, people knewwho brewed their beer and who raisedthe pig whose chops were on the table.Philadelphia taverns were at the forefrontof the locavore trend. We likeknowing that a Brian O’Reilly (Sly FoxBrewmaster) brewed the pilsner we aredrinking. And he did it a mere twentymiles away.While the better restaurants influencedthe kitchens of Philadelphia’s bars,those bars began to influence the beerlists of the city’s best restaurants. Thesuccess of, and buzz created by, thebeer programs at places like Monks,Eulogy, the POPE and Memphis Taproom,pushed restaurateurs across townto take notice. In Philadelphia, morethan any other city, our best restaurants’beer offerings match the ambitionof their kitchens. Getting a DogfishHead in a restaurant with Marie Turney,Marc Vetri or Michael Solomonovin the kitchen is to be completely expected.It is a true wonder to see howJose Garces’ cooking has influencedthe kitchen at Sidecar and how AdamRitter’s beer choices have influencedthe bar at Amada.Philadelphia was the driving force behindthe nationwide gastropub trend.We have been promoting better beer forChef, Scott Schroeder of SPTRa quarter century and have been pushingthe concept of bar food for nearlyas long. While establishments fromBrooklyn to San Francisco are nowfollowing suit, Philly was the tip ofthe spear. While Philadelphia may nothave a two hundred dollar a head restauranton every corner like New York,and it is just now embracing the streetfood inspired Asian cuisines in LA, ithas long held the middle flag high.Philadelphia, Take Pride in your Pubs!13

The advantages of the can are many.They’re greener than bottles: lighter tocarry, both empty and full, quicker to chilland you can transport more in the samespace. They don’t break as easily andwhen they do, they’re not dangerous –which makes them perfect for the beach,boat and arena. That’s why you’ll find agrowing array of craft cans at beer bars,restaurants and outdoor drinking venues.Portable and packable, backpackers findthem lighter to pack in and much lessbulky to pack out; a quick stomp on anempty can flattens it nice and quick. And,aluminum gets colder more quickly andchills beer faster than bottles.Worried about quality? Don’t be! Thecans are lined with a thin film of an inert,water-based resin, so the only “metaltaste” you’re going to get is if you lick theopen hole as you drink the beer from thecan. The way the canning process worksleads to less air in the package; air is oneof the worst enemies of beer freshness.Even better, cans are skunk-proof! Skunkinessin beer is caused by one thing – light– and the can is 100% proof against that,more than brown, blue or ruby-coloredglass bottles.As if those are not good enough reasonsto bring cans with you on your summeradventures, they are also super recyclableand environmentally friendly. Cans arehere to stay and we couldn’t be happier!15

StyleSaison Dupont, the enduring Belgian classic,set the bar for all other saisons.ICON:Saison(Farmhouse Ale)Effervescent and invigorating, Saison Dupontis a perfect summer quencher.Born in the rustic farmhouses of Wallonia, Belgium,saisons were traditionally brewed as thecooler months ended, then stashed away untillate spring or summer when they would finallybe enjoyed. Therefore, these ales were sturdyenough to sustain themselves for monthsin storage, but not too strong for hot summerdays. The once dying style has regainedpopularity over the past few years and is nowbrewed year-round by breweries world-wide.Saisons are complex beers with high fruitiness,zesty spice, strong carbonation and a very dryacidity.Brasserie Dupont first brewed their award-winning Sasion Dupont in 1844. Since then ithas been widely regarded as the embodiment of the style to which all other saisons are compared.With a pale blond appearance and rocky head, Saison Dupont is immediately appealingto the eye. A grassy hop presence and fruity esters dominate the nose, accompanied byzesty pepper and clove aromas. The pleasant apple, pear and lemon flavors are built upon alight bready malt base. This top-fermenting beer finishes quite dry with only some residualsweetness to keep things lively and bright. After the first sip, there is no question why SaisonDupont has garnered so many accolades over the years and continues to be the brewery’smost popular offering.Saisons, or farmhouse ales, tend to be the go-to beer for chefs and food connoisseurs alike.With so many facets to their flavor profile, saisons complement a wide range of foods fromaged cheeses to highly seasoned Cuban dishes. Other incarnations of this style are availablefrom Brewery Ommegang, which brews Hennepin Farmhouse Saison and The Lost Abbey’sown Red Barn Ale, which is lightly spiced with organic ginger, orange peel, black pepperand Grains of Paradise. Farmhouse ales can be incredibly refreshing in the warmer monthsbut their versatility and complexity make for a delicious choice any time of year.Sizzling SummerSelectionsAbita Satsuma Harvest WitGreat Lakes The Wright PilsHeavy Seas Sea NymphManayunk Summer ParadiseGreat Divide RumbleSierra Nevada SouthernHemisphere Harvest AleSixpoint ApolloWeyerbacher 17th AnniversaryNarragansett Summer AleBlue Moon Summer Honey WheatSamuel Adams Summer AleHarpoon Summer Beer21st Amendment Hop CrisisLambruchaDogfish Head Festina PecheLagunitas Little Sumpin’ WildGnomegang Blonde AleElysian PrometheusThe Lost Abbey 10 CommandmentsMike’s Hard Pink LemonadeDock Street Summer SessionBEER REDISCOVERED:De KoninckIn 1827 Joseph Henricus De Koninck purchased an inn located in the Belgian city of Antwerp. Hedied soon after the acquisition. His wife re-married a man named Johannes Vervliet who, in 1833,turned the inn into a brewery that he named ‘De Hand.’ After Vervliet died in 1845, the brewerywas left in the hands of his stepson, Carolus De Koninck who officially changed the name toBrewery De Koninck in honor of his father.Today, De Koninck ale is the brewery’s most treasured creation. While it is fairly tame comparedto the more extreme beers coming out these days, this amber-colored ale has beenwell crafted and finely tuned since the brewery’s inception. The smooth, malty flavors makeit accessible to Belgian beer novices, while the intricacies of the beer’s organic Saaz hopsand yeast strain offer a more in depth flavor profile for more experienced palates. This beershowcases the complexity of its Belgian yeast and the lively fruit notes which are built upona biscuity malt base. Sometimes the breweries that paved the way for today’s ever-growingcommunity of brewers are seen as irrelevant or forgotten, rediscover De Koninck, a beer richwith history and flavor.