RYAN KRILL of Cape May BREWING CO

PHILADELPHIA'S OUTDOOR OASES draught lines beach Summer 2018 BEERS FOR the SUMMER SUN

RYAN KRILL of cape may BREWING CO. gets draughted

draught lines summer 2018

ON THE COVER: Ryan Krill of Cape May Brewing Co.

8 15 16

20 24 contents

8 SALT IN THE AIR, SAND IN MY HAIR BEACH BEERS FOR THE SUMMER SUN

15 THE BOOKSHELF SESSION BEERS: Brewing for Flavor and Balance By Jennifer Talley

16 RYAN KRILL OF CAPE MAY BREWING CO. GETS DRAUGHTED

20 SLY FOX IS FLYING HIGH

24 PHILADELPHIA'S OUTDOOR OASES

Editor in Chief Art Directors/Photographers Contributing Designer Maryanne Origlio Loren Leggerie Stephanie Gladney Michael Kuchar

Senior Editor Contributing Writers Guest Writers Maureen McCoy Jessica Lawrence Lew Bryson Doug Williams Anita Smith Mark Your Calendars A Few Words From The Editors...

Philly Beer Week | Philadelphia, PA Dear Beer Aficionados, June 1-10, 2018 ecently we spotted a bright Beer Under the Big Top | Philadelphia, PA R orange, orb-like thing way June 2, 2018 – The Navy Yard up above us in the sky. We think it’s – oh yes, it is – the sun! MuckFest MS | Glen Mills, PA With warm weather comes June 9, 2018 – Glen Mills Schools sunny, lazy days at the beach or local beer gardens, drink- West Chester Craft Beer Festival | West Chester, PA ing the best craft beer the Del- June 16, 2018 – Charles A Melton Arts & Ed Center aware Valley has to offer. Con- sider this issue of Draught Lines your official guide to living your best summer life! Turn to page eight for a com- pilation of our favorite beach For more information about these events, and others beers, perfect for whatever visit our website: shore destination you have in draughtlinesmag.com store.

Speaking of the shore, we en- listed Draught Lines’ own, Lew Bryson to trek down to Cape May Brewing Co. to find out more about what Ryan Krill’s beachside brewery has in store for the summer. Krill and his team have turned what was once a craft beer barren vacation destination, into a beer-lovers paradise.

A little closer to home, Draught Lines checked out a few of Philly’s most popular beer gardens. Between PHS Pop Up Gardens’ garden workshops, Parks on Tap’s traveling beer garden and Spruce Street To view this publication online, visit: Harbor Park’s hammocks, which are ideal for lounging, these beer draughtlinesmag.com gardens offer something for everyone!

Like us on Facebook Draught Lines contributing writer Doug Williams also shared a few facebook.com/draughtlines beers and tossed some Frisbees™ with Sly Fox’s Mark Weinmann, while talking about their new collaboration with Alex’s Lemonade Follow us on Twitter Stand and we got the inside scoop on this year’s official Philly Beer @draughtlinesmag Week brew: Saison de Pale. All in all, there’s a lot of drinking to do this summer! So kick, back, relax and enjoy this guide to summer Follow us on Instagram sipping – and remember, this magazine is best enjoyed with a beer in hand! @draughtlinesmag

Check us out on YouTube youtube.com/draughtlines Cheers,

3000 Meeting House Road, Philadelphia, PA 19154 AVE REVIEWS Allagash White Mussels with Compound Butter

If they’re not already, mussels should be considered a super food. Not only are they delicious, they also boast a plethora of vitamins and healthy fats, which are said to improve brain function and reduce inflammation. And they can be made using Allagash’s hazy, Belgian-style wheat beer brewed with oats, malted wheat and unmalted raw wheat. Since 1995, Allagash White has been proving that there is more to American beer than just hops and high ABV. Spiced with Allagash’s special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are complex and refreshing.

So get cooking and enjoy these mouthwatering mussels, guilt free!

NOW AVAILABLE Recipe serves 4 Ingredients

in Draft & 1/2 cup salted roasted almonds, chopped 1 tsp. minced jalapeño 1 stick unsalted butter, softened 1 tsp. freshly ground pepper 12oz Cans 2 garlic cloves, minced Salt 1 medium shallot, minced 4 lbs. mussels, scrubbed and de- 2 Tbsp. chopped parsley bearded 1 Tbsp. fresh lemon juice 1/2 cup Allagash White 1 tsp. finely grated lemon zest

Preparation

Preheat oven to 450 degrees. In a food processor, coarsely grind the almonds. Add butter, garlic, shallot, parsley, lemon juice, lemon zest, jala- peño and ground pepper; process until blended. Season with salt.

Put mussels in a large roasting pan or skillet and add Allagash White. Spoon almond-garlic butter over mussels and roast for 12 minutes, stir- ring mussels and shaking the pan a few times, until all of the mussels have opened; discard any that don’t open. With a slotted spoon, transfer Brewed in Aston, mussels to bowls. Spoon almond-garlic butter on top. Serve with toast- Pennsylvania ed, buttered bread and enjoy with an Allagash White. - Recipe and photograph courtesy of Allagash.com REDISCOVEREDBEER Unibroue La Fin Du Monde By Anita Smith

Erin Wallace, owner of Devil’s Den and Old Eagle Tavern

outh Philly’s Devil’s Den is a craft beer-lovers’ paradise. The popular gastropub offers 17 rotating draughts, 200 bottled beers (everything from your run-of-the-mill brews to hard-to-find crafts and imports), Splus delicious grub and a cozy fireplace that makes you want to pull up a seat and stay a while. That’s the kind of environment owner Erin Wallace strives for – a friendly neighborhood hangout.

Wallace also owns Old Eagle Tavern in Manayunk and is president of the local Pink Boots Society chapter, a nonprofit organization that supports women in the brewing industry. So it’s safe to say, she’s enjoyed her fair share of beers. Yet when it comes to her favorite, often forgotten beer, she was quick to name Quebec-based Unibroue’s La Fin du Monde, a Belgian triple with notes of fruit and spice, harmoniously blended for a beer that’s subtly sweet, yet bold in character and taste.

“I think a lot of imports have been forgotten lately because the trend has been towards more local beers, and bars are pouring more local products,” she says. “A lot of the classics, like La Fin du Monde, get overlooked because they’re not local… or new, or extremely hoppy.”

With an ABV of 9%, Wallace acknowledges that La Fin du Monde is “not a beer you’re going to have five of.” It should be sipped and savored, pref- erably alongside sharp or aged cheeses. Wallace likes to pair it with “sharp cheddar, a good blue cheese or Gorgonzola, because the sweetness [of the beer] plays off the strongness of the cheese.”

Wallace is not alone in her appreciation of this fine Belgian triple. La Fin du Monde has won more awards than any other Canadian beer in international beer competitions. “Unibroue’s just one of those classic breweries. Every beer they put out is a good, solid brew. When I drink La Fin du Monde, I think, ‘That’s what every triple should taste like.’” Salt In The Air Sand In My Hair BEACH BEERS for the Summer Sun

ine is for winter. In summer, thoughts turn to beer.

WIn our humble opinion, the best pairing out there isn’t beer and food – it’s beer and the beach. But you have to take special care in deciding what to pack in your cooler when you’re planning on lounging (and drinking) all day in the sun. Thankfully for you, Draught Lines has endured summers and summers of research to bring you this list of our favorite beers for sunny days down the shore.

Samuel Adams Weyerbacher Summer Ale Wit

A summer classic if there ever was one, Sam’s Summer Now available in cans, Weyerbacher Wit is perfect Ale was made for the beach. At 5.3% for sandy shores. Super crushable at this citrusy, American wheat ale 4.6%, this crisp and refreshing wheat is the top-of-mind summer beer ale is brewed with coriander, or- for most craft beer drinkers, thanks ange peel and grains of paradise. to its 22 years of sunny sipping. The beer finishes with a slight hint of tartness that will have you grab- bing another one in no time!

8 draughtlinesmag.com Sly Fox Cape May Alex’s Lemon Wheat Summer Catch

A portion of the proceeds from each Alex’s You can’t pack a cooler for the beach without Lemon Wheat sold is donated including beer that was brewed at to the Alex’s Lemonade Stand the beach! (Or right down the Foundation for Childhood road at least.) Cape May’s Summer Cancer. Lucky for us, the beer Catch is a refreshing, Belgian- tastes great too! This bright, style wheat ale with notes of oran- refreshing beer from Sly Fox ge peel and tropical fruit. At 5.5%, is brewed with real lemon oil this is a solid all-day beer. and lemon zest. It’s also the perfect beer to toast Alex and the amazing work her foundation has achieved in her honor.

Ballast Point 21st Amendment Tart Peach Kolsch Hell or High Watermelon

Ballast Point took one of beer’s more tradi- If you’ve never had a Hell or High Watermelon tional styles and turned it on after taking a swim in the ocean, its ear. Tart Peach Kolsch, a then you’ve been doing it all German-style pale ale, fea- wrong. Brewed with real wa- tures the juicy aroma and termelon during secondary ferm flavor of peach that’s ripe -entation, this summer staple is with flavor. straw-colored with just a kiss of watermelon, without the seeds.

Harpoon Heavy Seas Camp Wannamango Smooth Sail

Harpoon’s mango-infused pale ale is a smash hit Heavy Seas’ summer ale is a solid, American with beach-goers thanks to its wheat that is both sessionable bright, hoppy bitterness and and delicious. With a citrus kick sweet mango notes on the and a low ABV (4.5%), the good back end. people at Heavy Seas promise that this beer will take you to your happy place – which is the beach, duh!

draughtlinesmag.com 9 “FOUR-TITUDE” Drives the SIXTH Generation of Yuengling’s Family Business

Dick Yuengling thought long and hard before investing millions of dollars in his Florida facility. Foremost in his mind was one very important consideration. Will there be a sixth generation at the helm of America’s oldest family-owned brewery? His four daughters – Jennifer, Wendy, Sheryl and Debbie, assured him that they were all in.

here aren’t many places in Center City where you When their dad took over the brewery from his father in won’t come across Yuengling’s newest and very suc- 1985, the company was on shaky ground. Things began cessful marketing platform #spreadyourwings. This to change two years later when he reintroduced an amber Tad campaign reminds consumers that Yuengling is Phila- lager brewed from an old family recipe, Yuengling Lager. delphia’s local brewery with the German-brewing heritage, Philadelphians embraced the beer and the family credits the authenticity and easy-drinking beers this discerning popula- brewery’s survival to Lager’s success in the city. But success tion demands. comes from hard work and Dick Yuengling realized that he needed and wanted his daughters to work in the family Jennifer, Wendy, Sheryl and Debbie Yuengling – the daugh- business. So in 1995, he asked them if they would eventually ters with “four-titude”, (yes, we know it’s corny) find it a shoulder the responsibilities of running the brewery, which quirky coincidence that #spreadyourwings resonates with they did. Since coming onboard, the four sisters have helped the public. “It’s what our dad urged each one of us to do,” Yuengling expand to new markets, refresh the company’s began Jennifer. “But he said something more like ‘figure it image and connect with a new generation of customers. But out and find something you want to work hard at every along the way, they have faced their own challenges. day’.” “There was no pressure to work here,” said Wendy. “Yet we all found our own path back to the brewery.” “People look at us and think we need to prove ourselves be-

10 draughtlinesmag.com cause we are women working in what has been thought of as “Yuengling is a family business,” explained Sheryl. “Family in- a man’s business,” said Debbie. “But that’s not how we see it cludes our employees and our community. It’s not just about at all. We try to work harder than our co-workers to show our how successful the four of us are. Come to think of it,” she add- commitment to the success of the brewery because it puts food ed, “there’s already a seventh generation of Yuenglings waiting on their tables. Five generations of our family worked very in the wings, so we all better get back to work.” hard to put us into this position. That’s something we don’t take for granted.” And that’s what they did.

DICK YUENGLING encouraged his daughters to spread their wings and chart their own course. Each found their own path back to the brewery.

JENNIFER YUENGLING debbie YUENGLING Jennifer handles operations, logistics and sustainability. Debbie, who has an accounting background, now plies She has a Masters degree in Counseling Psychology. her skills on pricing, distributor budgets and sales ad- ministration.

sheryl YUENGLING wendyYUENGLING Sheryl is a culinary school graduate. She heads order ser- Wendy oversees HR, IT, finance and stays close to sales vices and has cross-trained in many positions for which and marketing. She studied marketing and worked for an she often pinch-hits. advertising company in Maryland.

draughtlinesmag.com 11 lowing. More recently, such pioneer brewers as Sam Adams and Sierra Nevada have embraced the haze craze. Sam Adams New England IPA is a great in- HAZE troduction to the category with a hazy, juicy flavor profile indicative of the style, but with a firm malt backbone for balance. Sierra’s Hazy Little Thing is for DAYS also a very balanced crowd pleaser that the brewery describes as an unfiltered, unprocessed IPA, straight The future is cloudy and that’s ok with us. from the tanks and into the can. Every brewer puts their own stamp on the style, but ew England-style IPAs have finally found their late addition, heavy hopping is the method that lo- way into the Brewer’s Association style guide- cal brewery 2SP used to create their recently released, Nlines and we couldn’t be happier. Three new catego- “hazy AF” New England-style IPA Up & Out. “The ries – Hazy Pale Ale, Juicy or Hazy IPA and Juicy or thing with pitching hops during the whirlpool (the Hazy Double IPA – have been added to the list, as the last part of the actual brew day) and dry hopping (the BA typically shies away from geographical locations. latter half of the cellaring period) is that the flavors from the hops come through a lot more, but yield little Unfiltered IPAs are pushing beer to new limits and bitterness, making a highly crushable IPA,” says 2SP’s taking the world by storm. Less bitter than tradition- Mike Contreras. al IPAs, these cloudy cousins are bursting with juicy, tropical fruit flavors and smooth, creamy mouth feels. Although quite popular, this style has proved con- A combination of techniques, including the use of troversial as well. Some beer aficionados think IPAs suspended yeast and loads of hops added late in the should be clear by definition, while other critics say brewing process, helps to create these hazy beauts. the murkiness allows brewers to hide mistakes. But regardless of the skeptics, these beers are delicious The Alchemist in Waterbury, VT deserves credit for and there is no sign that the “haze craze” will end any releasing the first murky IPA nearly 15 years ago and time soon – something us hop heads can all be thank- since then, Heady Topper has attained a cult-like fol- ful for.

12 draughtlinesmag.com DRINKTHESE NOW

Dogfish Head Festina Peche 4.5% ABV Tart and refreshing, this neo-Berliner weisse, with fresh peaches added to the whirlpool to balance the sourness, is the perfect summer-session-sour.

Dock Street Summer in Berlin 4% ABV Dock Street’s “Philly-style” Berliner weisse is brewed with fresh lemon- grass and ginger.

Cape May The Bog 3.9% ABV A tart cranberry wheat beer blended with lemonade, The Bog is light and refreshing, while still packing tons of flavor.

Shiner Sea Salt & Lime 4% ABV Clear and bright, this medium-bodied lager, has just a hint of lime and sea salt.

Sixpoint Citrus Jammer 4% ABV This summer brew combines the tangy waves of Jammer with just the right amount of lemon and lime juice. Time for some vitamin J.

Allagash Little Brett 4.8% ABV Fermented in stainless tanks with Allagash’s house strain of 100% Bretta- nomyces yeast, Little Brett features an aroma bursting with pineapple and notes of bread crust. Pineapple continues through the flavor, with addi- tional notes of fresh-cut grass. A mild tartness in the finish is rounded out by a pleasant hop bitterness.

Saranac Blueberry Blonde Ale 5% ABV Made with real blueberries, Saranac takes a "beer first, fruit second" ap- proach when it comes to brewing this blonde ale, which is why it's been a fan favorite for years.

Aloha Traveler Pineapple Shandy 4.4% ABV An American craft wheat ale made with real pineapple for a refreshingly vibrant drinking experience, Aloha Traveler welcomes you to taste the tropics. HOP ART Ballast Point Brewing Company Fathom IPA

f ever there was a brewery devoted to San Diego’s fun-in-the-sun lifestyle, it’s Ballast Point. The liquid their brewers create is pure IWest Coast sunshine. The images that grace their cans and bottles, come from the imagination of Californian Paul Elder – surfer, artist and (no surprise) homebrewer.

Artistically, Elder and the Ballast Point folks are a perfect match. They all live by the brewery’s mantra, “We do what we love and make beers we love to drink”. In this case, they’re drinking Fathom IPA, the brewery’s new release, not to be confused with its sister beer Fathom IPL.

The flavor of this refreshing and eminently sessionable West Coast IPA is said to have tremendous depth because it has the perfect amount of malt on the surface, complemented by an ocean of zesty orange and piney hops below. With great humor and absolutely no irony, Elder’s illustration for the beer conveys Fathom IPA’s depth, with a drawing of an old fashioned deep-sea diver – submerged in brilliant blue water. That’s vintage Sea Hunt, the 1950s TV show starring Lloyd Bridges (Beau and Jeff’s father). Of course, the water is the beautiful Pacific, which is an amazing shade of blue.

Ballast Point’s Fathom IPA is a great tasting beer with a label that screams, “Hey, we want you to have as much fun as we are.” If you love beer and are drawn to art with a sense of whimsy, this beer’s for you. TB the bookshelf

Son, has worked to create a diverse portfolio of easy-drinking ales SESSION BEERS and lagers. “Yuengling continues to demonstrate a passion for pro- ducing diverse styles of craft beer, many of which are under 5% Brewing for Flavor and Balance ABV and extremely sessionable,” says Talley. By Jennifer Talley The second half of Talley’s book is all about brewing, providing Gone are the days when high alcohol hop-bombs ruled the beer recipes for several stand-out session beers, along with information market. Today’s beer scene is buzzing about “sessionability”, beer and anecdotes on the brewers who make them. Among the recipes that is low in alcohol, yet packed with flavor. Although these types featured are Firestone Walker Easy Jack, Sierra Nevada Otra Vez, of beers have been made all over the world for centuries, the term Stone Go To IPA and, one of Talley’s favorites, Allagash White. “Al- “session beer” in its current usage has only been around since in- lagash beers have collected many awards over the years, with their fluential beer writer Michael Jackson used it in the early ‘80s. flagship alone, Allagash White, winning nine awards combined at the GABF and WBC. Refreshing and light, this Belgian-style wit- But what exactly is a session beer? Author, Cicerone and Great bier offers a slight fruitiness with hints of spice and citrus. Slightly American Beer Festival judge Jennifer Talley explains all that and cloudy in appearance and extremely delicious, Allagash White is more in her book Session Beers: Brewing for Flavor and Balance, as she one beer you can certainly drink all day long.” And that is exactly gives readers a 360 degree look into the world of session beer. Her what session beer should be. interesting history as a brewer in Utah (where state law requires that any beer served on draught be no higher than 4% ABV) laid Web Extra – The Draught Lines team tries their hand at brewing a session beer. Visit DraughtLinesMag.com to follow the process. the foundation for her expertise in making high-quality, great tasting, sessionable beer.

The first half of the book follows the history of session beer from Europe to America. She discusses modern interpretations of session beers and how America’s oldest brewery, D.G. Yuengling &

draughtlinesmag.com 15 gets draughted

RYAN KRILL OF CAPE MAY BREWING CO. GETS DRAUGHTED By Lew Bryson Cape May Brewing Co. has certainly made a name for itself in the Philadelphia market. Beers like Cape May IPA and its big brother Coastal Evacuation DIPA, Honey Porter (made with NJ honey) and Devil's Reach Belgian- style ale have become part of the Cape May story. Now our vacations, spent on the beaches and in the Victorian streets of this unique shore town, are all the better for having a great local beer... that we can also get back home!

16 draughtlinesmag.com The brewery grew out of hanging out at the Krill family's beach house in Avalon. Bob Krill (known as “Mop Man” for his constant clean- up work at the brewery), his son Ryan and Chris “Hank” Henke (Ryan's friend from their Villano- va days) found, as many vacationing beer lovers did in those days, that the craft beer they loved wasn't easy to find down the shore. Unlike many vacationing beer lovers, they decided to do something about it. First, they started homebrewing – pretty am- bitious for a shore stay! – and then they got serious, and thought about actually opening a brewery in the area.

draughtlinesmag.com 17 D.L. Tell us more about your barrel program.

R.K. Well, we're able to experiment with sours. We're lucky enough to have two buildings to brew in, and we can reserve one for sours so the yeasts and bacteria don't get into our other beers. But the program... there's so much you can do with it. We want to do things right. It's a popular kind of beer for our in-house homebrewing competitions. The winner gets to do a batch on our system, and brand it, name it and create a label for it.

D.L. Why don’t we see these great beers in Philadelphia?

R.K. Those are our “Research & Development” beers that we only serve in the taproom.

D.L. You've tied your identity to a pretty small town, even if it is a shore town. How's that working out, and how will it work in the future? illing to do something about the lack of beer Wvariety at the shore, Krill and company solved R.K. Cape May is our brand, and South Jersey is our biggest mar- that problem for thousands of craft beer drinkers. ket. We're proud of that. A lot of it is seasonal, and yes, a lot of it is tourists. But the majority of the people at the shore are from the Even better, they make enough that we can get some, Five County Area, and those vacationers go back home. There's a even when we're at home, and there's more coming strong story there. It's maybe not local, but it's "local-ish". this year. It might – just might – even be enough. D.L. "Local-ish" is a great word. How do you know that people Lew Bryson went down to Cape May on the day of think Cape May is local? the Eagles parade (anything to get the story!) and R.K. We look at social media – Twitter, Untappd, Instagram – even on that cold, windy weekday, there was a good Philly people love tagging Cape May beers because of the memory crowd in the taproom, enjoying Cape May's finest. He associations the area has for them. People who come here tend to walked around the brewery with Ryan. Here's what come back, year after year, they often rent the same place, or they wind up buying a place. So when they see the name associations they talked about. on the individual beers, it means something to them: Tower 23, Devil's Reach, Concrete Ship, Follow The Gull. Draught Lines (D.L.) First things first: Your company has something called a Credo Card that everyone carries. What's that about? D.L. So Cape May is your inspiration?

Ryan Krill (R.K.) It's our values. Everyone carries them; we put R.K. Yep. We brewed a beer to honor Coast Guard Training Cen- them on a card to make it easy to keep them close at hand. It's ter Cape May, the Coast Guard's only training center. It's a juicy important to us. Here's our purpose: “To build a brewery that Northeast pale ale called Always Ready, to honor the Coast Guard makes us proud.” Then there are seven values to get us there: Be motto: Semper Paratus. There's an addition of wheat and oats to a Pro, Make it Better, Have Fun, Good Neighbor and so on. But fill out the body, and tropical aromas from the hop additions. We the most important ones, maybe, are these: Be Direct, Honest and love our Coasties, so we also offer a dollar discount on pints in our Respectful. taproom for active-duty and retired USCG members, year-round.

We're pursuing what we think is interesting, and the goal really is Between Philly, South Jersey and the Coast Guard, that's plenty of to build a brewery that makes us proud. We're building something people to drink our beer. We can barely keep them supplied. together. It's fun, and it's for the occasion. But it's not something whimsical. D.L. It seems like almost everyone is doing cans now, and yours are particularly attractive, with a very distinctive look. Will you be cans D.L. Building a brewery isn't easy. You need to get the money, you only one day? need to know where you're going and you need to make course corrections as you go. How's that all work out for Cape May? R.K. We're probably going to be dropping the big bottles. As they go away, we'll be going into 16 oz. cans. But we'll still be doing 12 oz. R.K. I was in the commercial real estate business before this, de- bottles as long as people keep buying them. It's traditional, it means veloping properties. I worked for a commercial bank. That part beer to some people. Like a lot of other craft brewers, our majority actually came in really handy. I knew exactly what the loan officers package is draught. We're still selling 60% of our beer on draught. wanted to hear. But we had no beer experience. We had to earn People like it, especially in the Philly area and down here in the bars. that, learn it and develop it. And when Beer Connoisseur magazine named The Topsail, our all-brett golden sour, best beer of the year D.L. You mentioned social media earlier. Is that something craft for 2017, well... that was validating! brewers have to do, or is there an authenticity problem with company accounts?

18 draughtlinesmag.com R.K. We don't have a problem. We have a full-time social media person who covers up-to-date content, with pictures and text. People must find it useful – or amusing – because we have over OUR 100,000 followers across the platforms. VALUES D.L. Would you agree that Cape May IPA and Coastal Evacuation are your marquee beers?

R.K. Sure, but we're not an IPA brewery, and we're not a sour brewery. We're an innovative, independent brewery. We're not chasing styles, we're making new beers of our own. We didn't want to make a pumpkin beer, but Bob likes them. So for Mop Man, we made Mop Water 5-Spiced Ale. It's not pumpkin; it's ours. CREDO CARD

D.L. Things are getting a little dicey in the craft beer business. OUR PURPOSE: There are still plenty of new places opening, but there are more TO BUILD A BREWERY places closing than there have been in quite a while; some big plac- THAT MAKES US PROUD es, too. Is that how you see it?

R.K. Well, one thing is for sure: all those breweries that are open, or opening, they can't all win. Not anymore. There's so much com- petition, it's getting harder to get a new place rolling. And there are new obstacles, like Untappd: if you make a crappy beer, or even a mediocre one, well, everyone knows, and they know right away. It's making brewers step up their game, and that's good for everyone in the long run.

D.L. How is Cape May going to weather the storm?

R.K. The thing is, brewing isn't easy. It's an expensive, complicated business, with big capital costs and big ongoing costs. You've got to stay on top of it. We're doing that by following our values; being a good neighbor, working smarter, making it better.

D.L. Sounds like you have a plan. CMBC tasting room celebration

R.K. We do. There are no outside investors, just us, so we can make decisions without concern about short-term returns. We did hire a CFO and a marketer. But profit's not a bad word! It drives sustainability, too. If we get a more efficient truck that uses less diesel, if we figure out a way to brew with less electricity, that's good for everyone in general. That's how we're going to build a brewery that makes us proud.

CMBC Core Lineup Tasting Room Tour led by Bob Krill a.k.a. Mop Man

draughtlinesmag.com 19 is Flying High

Mark Weinmann, Director of Sales for Sly Fox Brewing Co.

20 draughtlinesmag.com Draught Lines Talks Sly Fox’s New Beers with Mark Weinmann on The Brewery’s New Disc Golf Course

ly Fox has already had a busy year and it’s hardly summer yet! Not only did they undergo a complete transformation in the art- work that adorns each of their cans – they’ve also introduced a Snew, year-round IPA – Vulpulin and released a new seasonal – Alex’s Lemon Wheat, which benefits Alex’s Lemonade Stand Foundation for Childhood Cancer.

Both of those beers happen to pair particularly well with their latest endeavor: a 9-hole disc golf course on the grounds of their Pottstown brewery. Draught Lines made the trek to Sly Fox to learn more about their year of innovation, while tossing around a few Frisbees™ with Director of Sales Mark Weinmann.

Draught Lines (D.L.) Can you tell us a bit about your partnership with Alex’s Lemonade Stand? Why is it such a good fit? How did you all end up coming together for this partnership?

Mark Weinmann (M.W.) It’s a pretty cool story. When I was living in Wynnewood, I was on my porch one day and saw Dr. J walking down the street. I was like, what the heck? So I ran over to get his autograph and saw that he was there to support Alex, who was running one of her last lemonade stands. Unfortunately she passed away just six weeks later. Fast forward a few years, I’d become good friends with her mom and dad and had been kicking around the idea of doing a beer ded- icated to Alex for some time. When I started at Sly Fox, they jumped at the chance to partner with Alex’s Lemonade Stand. The result was Alex’s Lemon Wheat. It’s not a shandy, it’s not a radler. It’s an ale with real lemon and natural flavors. We spent a lot of time working on this beer to get it just right, something that would continue the success of Alex’s original vision. One dollar for every case sold is donated to the foundation, so we’re proud we can do it the right way and sell beer that supports such an amazing foundation.

D.L. You also just released Vulpulin IPA. How is it different from your Rt. 113 IPA?

M.W. We love Rt. 113, but when we first brewed it years and years ago, it was what the IPA drinkers wanted at that time, which was an IPA with much more of a malt backbone. Now craft drinkers are looking for something that’s a little more hop-forward, which is what Vulpulin offers. IPAs aren’t going anywhere and we wanted an IPA that would round out our portfolio. It’s really exciting and gives Philadelphia a kill- er, local IPA that beer nerds can geek out to. [Mark hits a disc golf shot from about 50 feet away.] Bingo!

D.L. Okay you’re really good at this.

M.W. Well, with the course being in the brewery’s back yard, I get a lot of practice.

D.L. Why was the decision made to add a disc golf course?

M.W. Craft beer drinkers are active, and they love the outdoors. We want to have fun with it! We always have fun, outdoor events here at the brewery like our Can Jam Music Festival and our Cyclocross race. With disc golf being one of the fastest growing sports, it felt like a no-brainer. We just love giving people a reason to come out to Pottstown. When you visit Sly Fox Brewery and Tastin' Room, you don’t just stop by to grab a beer and take a tour of the brewery – we have a whole lineup of things to do. Our first disc golf tournament is on July 22nd. And the only rule on this course is that you have to play with a beer in your hand! Mark Weinmann (left) with Doug Williams, contributing writer for Draught Lines

draughtlinesmag.com 21 John Schlimm Thinks, MEATLESS MEALS Have Met Their Match Beer has long been known as a great enhancement to food. Whether used as an ingredient in a recipe or served as an accom- paniment to a meal, beer can enrich the flavor of almost any dish. And vegetarian meals are no ex- ception.

ohn Schlimm, award-winning author of such cookbooks as The Tipsy Vegan and Grilling Vegan JStyle is a fifth-generation member of the Straub family, one of the oldest brewing families in the U.S. and local to Pennsylvania. Schlimm, the great-great-grandson of Peter Straub, is an expert when it comes to plant-based food and beer pairings. While researching and compiling the 325+ recipes and pairings in his latest cookbook The Ultimate Beer Lover’s Happy Hour, Schlimm says, “What I ultimately discovered in my research is just how versatile beer is – in its many styles – for pairing with just about every food out there (short of maybe cereal) as both a sidekick and often as an unexpected and fun ingredient!”

Grab Schlimm’s book for some great tips, and in the meantime, check out a few of Draught Line’s picks for the perfect veggie-based dishes and beer pairings.

22 draughtlinesmag.com VEGGIE BURGER

Burgers and beer are a classic pairing. With ingredients like garden vegetables, mush- rooms and black beans, veggie burgers pair well with beers that feature light malt and hop notes, like American pale lagers. Guinness Blonde American Lager, Straub Amer- ican Lager and Firestone Walker Lager are all smooth and flavorful beers that won’t overpower your burger.

FALAFEL

Middle Eastern cuisine has a distinctive taste that is the perfect match for a saison. The unique spices used in falafel are wonderfully enhanced by a fruity, spicy saison. Enjoy these ultra-flavorful fritters withAllagash Saison, Unibroue A Tout le Monde or Peak Ginger Saison.

SWEET POTATO FRIES

Loaded with flavor, sweet potato fries are an American perennial favorite. A hefeweizen with low hop bitterness and notes of clove and banana will bring out the best of this comfort food. Try Evil Genius I Love Lamp, UFO Hefeweizen or Hacker-Pschorr Weisse for an impeccable pairing.

BUFFALO CAULIFLOWER BITES

To tackle the intense, spicy flavor of the Buffalo sauce, you’ll need a hoppy beer. A crisp IPA like Great Lakes Commodore Perry, 21st Amendment Down to Earth or Dogfish Head 60 Minute will cut right through the heat. Bonus: IPAs also pair well with the blue cheese served with all things Buffalo.

CHOCOLATE

When pairing chocolate and beer, reach for a full-bodied brew, with malty sweetness. Doppelbock is a very food-friendly style. With notes of chocolate & caramel, and minimal hoppiness, it’s a perfect match for decadent chocolate. Abita Andygator, Paulaner Salvator Double Bock and Birra Moretti La Rossa provide a sweet and savory experience.

VEGETARIAN-FRIENDLY RESTAURANTS IN PHILADELPHIA • Vedge, 1221 Locust St. • Charlie Was a Sinner, 131 S 13th St. Restaurant serving inventive vegan & vegetarian small plates Vegan cafe/bar dishing up creative, plant-based small plates in a charming, old mansion. & drinks in a sexy, dark environment.

•V-Street, 126 S 19th St. • Bar Bombón, 133 S 18th St. Vegan riffs on global street food served in small wood-and- Snug spot serving vegan arepas, tacos & empanadas, plus a brick space with a bar & kitchen counter. take-out window for java, juices & more.

•Wiz Kid, 124 S 19th St. • Tattooed Mom, 530 South St. Hip, colorful counter-serve for vegan cheesesteaks & sand- Relaxed hipster bar with food & drink specials and pool wiches, plus beer, wine & cocktails. tables, plus toys & candy on the bar.

Web Extra: Head to DraughtLinesMag.com for vegetarian recipes made with beer. draughtlinesmag.com 23 Philadelphia's Outdoor Oases

A beer garden is the perfect place to while away a summer day. Snow in April, seriously?

It's been a rough winter, but the sun is finally shin- ing. Nothing feels better after a dreary cold spell than sitting at a picnic table, enjoying a warm af- ternoon, with a pint of beer in hand.

Thankfully, beer gardens have been popping up in just about every Philadelphia neighborhood. Hell, even the New York Times took notice in 2015 when they called Philly, “an urban outdoor oasis” and named it #3 on their list of 52 Places to Go – okay, not just because of our beer gardens, but you have to admit, it’s a draw!

The 2018 outdoor drinking season appears mighty promising, so Draught Lines profiled our favorite beer garden hot spots for you… just in time for the next balmy day.

24 draughtlinesmag.com PHS Pop Up Gardens With two beer gardens to their name, one at 15th & South, the culent gardens and water conservation, plus a healthy dose of ev- other at 36th & Filbert, the Pennsylvania Horticulture Society eryone’s favorite beer garden activity: Corn Hole! “Oh and then (PHS) Pop Up Gardens pair beer with landscape design, thanks we rent a giant shark you can ride on for our end of the Summer to their greening teams. Beer events are on the menu, but so are Splashdown party,” says O’Brien. garden workshops. As the summer progresses, so do the workshops and program- “Our beer gardens are so rich in glorious flowers, vines and ing, including Oktoberfest yodeling contests and bratwurst-eat- plants, you truly feel transported,” says PHS’s Suzanne O’Brien. ing competitions. “It’s like taking a mini-vacation out of the city, Among the classes and workshops offered are, how to make suc- into the country.”

Parks on Tap & Morgan’s Pier “Beer gardens have a more casual vibe than other bars and Park system. “A beer at Parks on Tap is a beer you can feel almost make you feel like you’re in your own backyard,” says really good about drinking,” says Brownell. Rose Brownell who oversees the mobile beer garden Parks on Tap, as well as Morgan’s Pier, which sits in the shadow of the While Parks on Tap is portable, Morgan’s Pier is a beautiful Benjamin Franklin Bridge. Though vastly different, both beer and sprawling location that also happens to be one of the city’s gardens have left their mark on Philadelphia. “Parks on Tap largest beer gardens. “It can be hard to break free from the sets itself apart in that it is the only traveling beer garden [in everyday hustle and bustle of the city, but Morgan’s Pier pro- Philadelphia]. We’re in a new park every week, so Philadel- vides an escape,” says Brownell. And with its unique location, phians get the chance to explore all the green space this city Brownell asserts that “you won’t get a view like that from any has to offer.” other beer garden.” On any given night in the summer, Mor- gan’s Pier is bustling with activity, whether it be live music, Parks on Tap honors those green spaces, not only by creating DJs, game nights, beer festivals or succulent workshops. As a unique communal space for Philadelphians to relax, but also Brownell puts it, “The list goes on and on.” by donating a portion of their proceeds to the Philadelphia

draughtlinesmag.com 25 Spruce Street Harbor Park

With over 50 colorful handmade hammocks, three landscaped games bring out the fun, silly side of adults, which is why they barges and a number of floating gardens, Spruce Street Har- seem so popular.” The three bars located at Spruce Street are bor Park (SSHP) has quickly become one of Philly’s most aes- constantly pouring local brews like Dock Street, Evil Genius thetically beautiful and recognizable outdoor oases. and Sly Fox. “People tend to go for golden ales, shandies or IPAs,” says Lai. “Surprisingly, hoppier beers have remained a “We are quite literally on the river, and the very idea of float- mainstay even through the hotter months.” ing on a barge in a marina is very special experience,” says Spruce Street’s GM Jackie Lai. “There aren’t too many places So if the sun is out and you have the day free, do yourself a where you can wind down, watch ducks, freighters and sail favor… kick back with some friends at one of these outdoor boats passing through on a daily basis.” sanctuaries. As Lai puts it, “It might just be a temporary oasis within a concrete jungle, but drinking a beer, surrounded by The nearby boardwalk at SSHP features swings, bocce courts, elements of nature, goes a very long way.” ping pong and shuffle board. “I like to think the activities and

Web Extra: Hanging at a beer garden? Snap a photo and tag #DLBeerGarden to be entered to win some summer beer swag!

26 draughtlinesmag.com THE STORY BEHIND OPENING TAP’S OFFICIAL PBW BEER: SAISON DE PALE

Try Saison de Pale at this year’s Opening as well. “It just so happened that Bryan had a GABF gold med- al-winning saison recipe in his back pocket from the days when he Tap celebration at The Fillmore on June 1st brewed at The Post, so it ended up being a match made in heaven. or seek it out throughout the city during They really learned a lot from each other brewing this beer.” Philly Beer Week. In years past, the beers brewed in the lead-up to Philly Beer Week have been on the heavier side (such as last year’s hoppy porter very year, members of Philly’s beer community come together Gravity Never Fails, or 2016’s Imperial porter Fire, Flood & Plague), to try their luck at the beer prize of a lifetime: a trip to Belgium but this new collaboration was brewed with summer in mind. “I E to brew the official beer of PBW. think what’s great about this year’s beer is that it’s a warm weather This year’s lucky winner, Nick drinker,” says Executive Director of Philly Loves Beer, Christina Kilkenny, chose Bryan Selders of Dowd. “It’s a bit of a shift, but a purposeful move.” Dogfish Head to accompany him to Brouwerij De Brabandere in Harelbeke, Belgium.

At first glance, a collaboration between Brouwerij De Brabandere and Dogfish Head might seem like Bryan Selders of Dogfish Head (left) an odd pairing. On one side is with Pieter Maes of Brouwerij De Bra- brewer Pieter Maes and the age- bandere old brewery responsible for classics like Petrus Aged Pale. On the other side is Dogfish’s Selders and the beloved off-center brewery that churns out endless experi- mental beers, year after year. But true to the old adage, opposites do attract, and together these creative minds dreamed up something special for this year’s PBW beer: Saison de Pale, a saison brewed with jasmine and finished off with a blend of Petrus Aged Pale. Among those on the trip to Belgium to brew the official beer of this year’s PBW: Nick Kilkenny and his twin brother (far left), Christina Dowd, Director of Philly Loves “Pieter was interested in doing a saison because they don’t actual- Beer (back row left), Dan Leeman, Sales Manager for Global Beer (kneeling left), Ed Friedland of Origlio Beverage (back row middle), Bryan Selders, Dogfish head brew- ly brew one at Brouwerij De Brabandere,” says Philly Loves Beer er (second from right) and Emmanuel Ghesquière, Export Manager of Brouwerij De board member Ed Friedland, who attended the trip to Belgium Brabandere (middle).

draughtlinesmag.com 27 Pre-Game Because it’s a lot easier to start the day when it ends with a beer. Dogfish Head’s Firefly Ale Gets “Remixed” For This Summer’s Festival

his summer’s Firefly Music Festival will not only feature acts such as Kendrick Lamar and Lil’ Wayne, it will also boast a brand new T“remixed” recipe of Dogfish Head’s Firefly Ale! After asking thousands of their social media followers what new ingredient they’d like to see in this year’s beer, Dogfish brewed a new mashup of guava puree and coconut flower nectar. This new take on their English-style pale ale will be on tap at the DFH tent throughout the entire festival, June 14th – 17th.

Philly Beer Week Set for June 1st – 10th

hilly Loves Beer has announced that this year’s Philly Beer Week (which is so action packed it actually, technically can’t even be con- Pfined to a single week) will run from Friday, June 1st through Sunday, June 10th. As it has in years past, the official Opening Tap ceremony will take place at The Fillmore in Fishtown, with beer from over 50 breweries, live music and even some local “Phil”ebrities. Sly Fox Expands, Adding 3rd Location

ith two hoppin’ locations to their name in southeastern Pennsylvania, Sly Fox has announced plans to add a third Wlocation to their repertoire in Wyomissing, PA. “Wyomissing is a booming neighborhood,” says Sly Fox Brewing Co. President John Giannopoulos. “We are very excited to be a part of the future growth here.” Plans for the newest Sly Fox location include an open room on the first floor, which will house a stage and bar games. You will find a casual dining room and bar (complete with more bar games) upstairs.

Dock Street’s Comedy at The Cannery

ast year, Dock Street opened their new Cannery + Lounge, not just for the extra bar space and canning line, but also as an in- Ltimate location to host local events with West Philly flair like Cre- ative at the Cannery Prose Readings and Valentine’s Day Cheese Making & Beer Tastings. But the recurring event that’s really tak- en off? Comedy at the Cannery. Once a month, MC Chris Davis curates a lineup of six of Philly’s most hilarious up-and-coming comedians. The best part: these lols are free! Check out the next show on June 27th.

For all of your outdoor drinking needs, make sure to check out our profile on this summer’s hottest beer gardens on page 24.

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I'LL HAVE WHAT HE'S HAVING Some of our favorite brewers discuss their latest creations. Want to win some cool beer swag?

Firestone Walker Lager Sign up for a FREE online subscription to Draught “People don’t think it exists – a beer that has the Lines magazine and be automatically entered to win drinkable attributes of a domestic lager, with the a Sierra Nevada Stanley cooler and thermos, among quality and pedigree of a proven craft brewery.” other cool prizes! – Firestone Walker Brewmaster Matt Brynildson

Dogfish Head SeaQuench Ale “For SeaQuench Ale, we set out with two goals. First, to make an intensely approachable and flavorful, lower calorie, lower carb, true indie craft beer. Sec- ond, to objectively design the most thirst-quench- ing beer Dogfish has ever made, as one that active-lifestyle beer fans will enjoy.” – Sam Calagione, Founder and CEO of Dogfish Head Craft Brewery

Narragansett Fresh Catch “As someone who grew up in southern New England, I know the relevance and impact of the fishing industry on our local culture and economy, but what I love most is that this is not unique to New England. Whether it’s lobsters from Maine, crabs from Maryland or snapper from Florida, coastal towns up and down the Atlantic share a common bond of work ethic, heritage and great seafood. This beer celebrates the abundance of the sea and is for all of us who appreciate their hard work.” – Mark Hellendrung, Owner and President of Narragansett Beer ENTER ONE OF TWO WAYS

● Email your name and contact information to [email protected]. Sly Fox Vulpulin IPA “Vulpulin was formulated over many months as ● Sign up at Draughtlinesmag.com. we experimented with hop combinations, dry hop rates and how ABV affects the perception of hop-forward beers. It was eye opening to be able to change varieties and timing of hop additions so *One grand prize winner and 10 secondary winners will be chosen and many times.” – Sly Fox Brewmaster Brian O’Reilly notified on June 30th.

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