Volume 4 | Issue 3 - Origlio Beverage

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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
Page 1: ®CELEBRATING BEER CULTURE IN THE D
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Volume 4 | Issue 3 - Origlio Beverage

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