Top 10 Expensive Beers, Worth Every Penny Top ... - Origlio Beverage

publication infoDraught Lines is published 5 timesa year courtesy of:Origlio Beverage3000 Meeting House RoadPhiladelphia, PA 19154Cover Photography by:Michael KucharCELEBRATING BEER CULTURE IN THE DELAWARE VALLEY4www.origlio.com68table of contents9We’ve Got the Real Deal.Philly Beer Week is Back, Baby!. . . . . . . . . . . . . . . . . . . . .4Expensive Beer is Still a Good Deal . . . . . . . . . . . . . . . . . .6Not Just About Stouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8on the coverThe Cicerone: Suzanne Woodsof Sly Fox1110The Cicerone. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Suzanne Woods of Sly FoxEat...Drink...Write. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Philly Beer Geek. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1112High Calorie Cocktails Vs. Beer . . . . . . . . . . . . . . . . . . . . .1213Your Table is Waiting. . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Beer With Fins at Oceanaire Seafood RoomThe Book Shelf. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Abita Beer: Cooking Louisiana True1416 DraughtThe Style Profile. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16Skip the Cabernet, Try a BarleywineLines ® is a publication of Origlio Beverage. All rights reserved.

The Cicerone:Suzanne Woods of Sly FoxBy day Suzanne Woods, the effervescent woman-about-townwho is Director of Sales for Sly Fox Brewery based out of Royersfordand Phoenixville, Pennsylvania, travels the Philadelphiametropolitan area placing their award winning beers in retailaccounts. Woods’ knowledge of and dedication to craft beer iswell known. She freely admits that one of her missions in life isto educate wine drinkers that beer is equally versatile and greatwith food. Ever in pursuit of fabulous beer and food, Suzannecreated the beer club, In Pursuit of Ale, for women who shareher passion. Suzanne also chronicles her adventures in the alwaysentertaining blog, “I’ll Have another Stout.”BTW – A Cicerone is someone who really knows beer,and likes to talk about it.Suzanne Woods of Sly FoxWhy does one write a beer blog?I started the ”I’ll Have another Stout” beer blog because I spentmy days in and out of bars and restaurants- constantly discoveringnew beers, new plates, and new personalities. I wanted to sharemy finds with people.How long did it take to be a “must read” for the beer community?I average 2500 hits a week nowwhichI still don’t think is a lot, butthe first 6 months I wrote the blog- Iwas only getting about 350. Visitsseemed to spike around Philly BeerWeek when I did a review of everyoneseen and everything drank. Honestly,I credit the guys that were doing thisa decade ago with helping me. JackCurtin, Lew Bryson, and Don Russellwould link to me, driving trafficfrom the beer community to mysite. In time, beer aficionados fromCalifornia and New York were alsolinking to me.Do you think you ever reach a demographic outside thebeer community?The beer community is always expanding. I’ve reached outsidethat demographic because I talk about food frequently. Foodiewebsites, such as Foobooz.com or Michael Klein’s The Insider forPhilly.com, sometimes link to me. They’ll read something on myblog and tell other people to check it out.What is the focus of “I’ll Have another Stout”?I want to educate “foodies” who are wine drinkers about beer. Notto dismiss wine by any means, but to help them see that there areparallels out there. If a woman likes a Pinot Grigio, I can find abeer for her. If a gentleman wants to enjoy his venison with a nicepeppery Zinfandel (Red of course) I can find a beer for him too.Besides, too many high end restaurants pull out all the stops onwine, food and spirits, while beer is a mere afterthought. I try toaddress that.Who are the members of your IPA club?In Pursuit of Ale is a collective of women whose ages vary as muchas their palates. Some are graphic designers, bartenders and lawyers.A few of them are homebrewers and some have even takenthe Beer Judge Certification Program exam. Our name ties intothe history of Philadelphia, paying tribute to our Founding Fathers,who were home brewers. Their Declaration stated that they werepursuing happiness. Ours states that we pursue that happiness ina glass.What’s it like being a woman in a traditionally male dominatedfield?I learned early on in the industry that there are many opportunitiesfor women. Boston Beer Co. (where Suzanne got her start inthe beer business) is split right down the middle male/female. Ienjoy being taken seriously when talking about the beer. I look atan account’s food menu and chat up beer pairings- then go to theircellar and change a keg. Or, when I am at a distributor, I actuallydon’t mind schlepping cases around. I have never been harassedor ridiculed. That’s nice. Sometimes I can’t get a tab- I’ll admitthat’s nice too..Is craft beer in Philadelphia “cultish” or main stream?It was cultish in the nineties. Beer is definitely getting more attentionin mainstream media whether or not the TV personalitiesknow anything about it. The 10! Show hosted Memphis Taproom’s,Brendan Hartranft this past summer. Hartranft reviewed his favoritebeers including Sly Fox Pikeland Pilsner. I remember the coanchorasking Brendan, “What is a Pilsner?” So then I thought,“we still have a lot of work to do.”The I.P.A. Club meets Wednesdays at 7:30Contact Suzanne at suzannew@slyfoxbeer.com79

High Calorie Cocktails vs. BeerDid you know that a Long Island Iced Tea packs in more calories than a Cinnabon? Most cocktails contain soda, juiceshigh in sugar and half a dozen different kinds of booze. Why not have a beer? Many beers are lower in calories thanmost cocktails and they always maintain the same amount of calories per serving.Long Island Iced Tea(12 oz glass) 780 CaloriesVS.Twisted Tea(12 oz bottle) 230 CaloriesFor a true iced tea taste, with 1/3 fewer calories, try a Twisted Tea. This sweet tea with a kick ismade from some of the finest teas in the world, blended with a clear malt alcohol base, lemonand other natural flavors. Cold-steeped tea gives it unparalleled smoothness and drinkability,while brewed tea provides the dryness in the finish. It’s like spiking the tea at the familyreunion! Twisted Tea is available in several deliciously refreshing flavors including a lightversion that is just as tasty as the original with only 110 Calories and 0 Carbs.Margarita(12 oz glass) 700 CaloriesVS.Corona Extra(12 oz bottle) 148 CaloriesOn a hot summer day, a Margarita hits the spot. For a thirst quencher that keeps up that southof the border inspiration, grab a Corona instead. “Miles Away From Ordinary,” this pilsner ismade with all natural ingredients; a very refreshing drink with or without the lime. Wanna doone better? Try a Corona Light. With only 109 calories and 5 carbs, this light brew offers thesame smooth, refreshing taste as Corona Extra.Chocolate Martini(5 oz) 350 CaloriesVS.Young’s Double Chocolate Stout(16 oz pint) 212 CaloriesIf you’re looking for a drink that tastes a bit like dessert while saving a few calories, treat yourselfto a pint of Young’s Double Chocolate Stout. This luxurious beer with a hint of decadence has halfthe calories of its cocktail competition. Chocolate malt and real dark chocolate are combinedwith Young’s award winning rich, full flavored dark beer to craft a satisfyingly indulgent, butnever overly sweet experience.Mai Thai(6 oz) 350 caloriesVS.Mike’s Hard Lemonade(11.2 oz bottle) 220 caloriesFruit flavored cocktails are colorful, sweet and delicious, but watch out… they come with a heftycalorie count. Sweet, sour and somewhere in between, Mike’s has a flavor for just about everytaste bud and occasion. A delicious juicy beverage spiked with alcohol, Mike’s Lemonade is theultimate refresher. Also available in Light Lemonade and Light Cranberry Lemonade (only 76calories a bottle!)12

The BookshelfCookingLouisiana TrueThe Abita Brewing Company found a way to combine twofavorite pastimes, beer and cooking, in their cookbook,Abita Beer: Cooking Louisiana True. The brewery learnedthat Louisiana chefs were using their beer as a key ingredientin some of their dishes, so company representativesput together Cooking Louisiana True, which is more thanjust your average cookbook. The 184 page hardcover bookincludes over 60 recipes, many from New Orleans mostcelebrated chefs and restaurants, and over 80 photographs.It is also a great coffee table book with chaptersabout the history of beer in New Orleans, the beer makingprocess and valuable tips on pairing Abita with food.While the New Orleans inspired recipes come fromkitchens of both Abita beer drinkers from across the USand professional chefs including Emeril Lagasse, PaulPrudhomme and Susan Spicerall, they have one thing incommon… they all contain Abita beer.and no ingredient is too exotic to find in a grocery storeclose to home, except for the Alligator Legs which canbe ordered ahead of time on-line. Beer makes for greatmarinades, but try experimenting by making biscuitsor bread (It’s called liquid bread for a reason). The bestpart about these recipes is that you can sample the beerswhile preparing the dish. Which makes it taste that muchbetter. When cooking with beer, it’s only natural thatsome goes into the recipe and some goes into the chef.Frank’s FantasticEasy-To-Bake Beer BreadIngredients:•3 cups self-rising flour•3 tablespoons granulated sugarAbita was founded in 1986 and became the first andlargest craft brewer in the Southeast with seven flagshipbrews. The water, which the brewer says gives the beerits unique taste, is taken straight from Abita Springs, adeep artesian well that reaches more than 3,000 feet insome areas. This unique taste helped craft the recipesused by amateurs and renowned chefs nationwide. Therecipes were all tested and tasted by the noted cookbookauthor and food columnist Marcelle Bienvenu. “It’s kindof like wine pairings. People have their own taste. Wegave some general information about how to pair beerwith food.” Abita spokesperson, Beth Harris, advertiseshow beer has become as much of a complement to dishesas wine. Harris noted, “Many of the area chefs wouldtell you that the strong flavored foods we have in southLouisiana work better with beer, like Abita, than wine.”From entrees to sides and desserts, you’ll find a brew byAbita that is the perfect ingredient. While there are somerecipes that require a little more labor, all are easy to follow•1 (12oz) bottle Abita Amber (room temperature)•1 tablespoon melted butterDirections:•Preheat oven to 375 degrees.•Lightly oil and flour a 9x5x3-inch loaf pan•Combine the flour, sugar, and beer in alarge mixing bowl. Mix well.•Put the dough in the prepared loaf pan.•Brush top with melted butter.•Cover with plastic wrap and let stand for 5minutes.•Remove plastic wrap.•Bake in 375-degree oven 40 to 45 minutesuntil brown and crusty.•Serve hot.14

For the First Time in a Decade, Sierra NevadaLaunches a New Year-Round Offering:Torpedo Extra IPASince the early 1980s, Sierra Nevada Pale Ale has been recognized as one of the beers thatinspired the American IPA style and launched the American craft brewing revolution. Beerlovers know it well. The palate is packed with fresh biscuity malt notes, fruity yeast characteristicsand its signature tangy hoppiness. It is one of only four, year-round beers offeredby the brewery. That is until now. Torpedo Extra IPA is the first full-production IPA to comefrom the brewery and the first change in its year-round lineup in over a decade. Torpedo is anassertive American IPA, deep reddish-gold in color, with a smooth and bready malt presenceand over-the-top hop aromas.Sierra Nevada deserves its reputation as an innovative brewery. True to form, their brewerswanted to create a new, better method to extract all the goodness out of the hops. Hence thecreation of the Hop Torpedo - a cylindrical stainless steel vessel that was developed to harnessthe essential oils and resins in hops, without extracting bitterness. The device essentially workslike an espresso machine. A stainless filter basket is packed full of whole cone hops loadedinto the vessel and sealed against pressure. The device is then placed in the fermentationcellars where beer is pushed down from the tanks, through the pressurized column of hops andback into the fermenting tank. It’s the perfect way to extract different levels of flavor, aromaand bitterness. Ingenious! Like it or not, you got the whole story and I think we know wherethe name of the new beer came from.Torpedo is somewhere between an IPA anda Double IPA… We are calling it Extra IPA7.4% ABV IBU’s in the high 70’s to 80’sLimited Release Bock Beerfrom YuenglingIn honor of their 180th anniversary,America’s Oldest Brewery is proudlyoffering a celebratory brew--YuenglingBock Beer. This release resurrects an oldbrewery tradition of producing a bockbeer in the late winter and early spring.Dark brown in color, this unique beeroffers exceptional flavor.©200915

TheStyleProfileSuperb SeasonalSelections AvailableFor SpringHarpoon Celtic AleSaranac Irish Red AleDogfish Head AprihopLagunitas GnarlywineBlue Moon Rising Moon Spring AleSamuel Adams White AleAbita Strawberry Harvest AleAllagash Hugh MaloneGreat Divide Scotch AleSkip the Cabernet,try a Barleywine!Barleywines, the most colossal of beers, are massive in strength, usually rangingfrom 8 to 12 percent ABV. Once referred to as strong ales, “barleywines” originatedin England in the early 1900’s. As strong as wine, but made from grain rather thanfruit, barleywines are in fact beer. The style exhibits wine-like strength, complexityand character; comforting, friendly and inviting while at the sametime, a bit intimidating. They are almost always bursting with maltand supported with a sturdy reinforcement of hops; lively andfruity, sometimes sweet, sometimes bittersweet, but always alcoholic.A brew of this strength and complexity can be a challengeto the palate. Barleywines range in color from amber to dark brownwith aromas varying from intense fruits to powerful hops with atypically thick body. Alcohol will definitely be perceived and flavorscan range from dominant fruits to palate smacking, resiny hops.English barleywines tend to be more rounded and balanced betweenmalt and hops, with a slightly lower alcohol content than theirAmerican counterparts and often have far less bitterness.This is a style meant for slow sipping and savoring. Most Barleywines can be cellaredfor years and typically age like wine.Sly Fox Seamus RedWeyerbacher Slam DunkelSierra Nevada ESBHeavy Seas Uber Abbey AlePort Stein BeerLost Abbey CarnevaleMike’s Hard Raspberry LemonadeSly Fox Royal WeisseWeyerbacher Blanche