Cocktail TREATMENT

Home , Harpoon

draught lines Holiday 2018

Beer IS ALWAYS THE PERFECT GIFT BEERGETS THE cocktail TREATMENT

DAN KENARY OF HARPOON GETS DRAUGHTED

draught lines holiday 2018

ON THE COVER: Harpoon CEO and co-founder Dan Kenary

8 15 24

10 16 contents

8 WEYERBACHER TAPS MATT SNYDER TO WRITE ITS NEXT CHAPTER

10 PHILADELPHIA'S HOLIDAY HOT SPOTS

15 THE BOOKSHELF BEER IS FOR EVERYONE! OF DRINKING AGE By: Em Sauter

16 DAN KENARY OF HARPOON GETS DRAUGHTED

24 BEER IS ALWAYS THE PERFECT GIFT By: Lew Bryson

Editor in Chief Art Directors/Photographers Guest Writers Maryanne Origlio Loren Leggerie Lew Bryson Michael Kuchar Anita Smith

Senior Editor Contributing Writers Maureen McCoy Jessica Lawrence Doug Williams A Few Words From The Editors...

Mark Your Calendars Dear Beer Aficionados,

o matter what you’re cele- Valley Forge Beer & Cider Festival | Oaks, PA Nbrating, coming together December 1, 2018 – Greater Philadelphia Expo Center over a bite to eat or a heart- warming beverage is an experience worth treasuring. And Running of the Santas | Philadelphia, PA while there are mountains of December 15, 2018 – Field House great food and drink around, which we can all share, keep in mind that it’s the experience Xfinity Winterfest | Philadelphia, PA that makes the moment spe- January 12, 2019 – XFINITY Live! cial. Maybe that’s why all of us at Draught Lines enjoyed the Ardmore Winter Beer Fest | Ardmore, PA time we spent chatting with Harpoon CEO Dan Kenary. January 12, 2019 – The Ardmore Music Hall As you might expect, he’s a busy guy. Even standing in the middle of his brewery with all the fill lines running, he appears calm – almost like the For more information about these events, and others Dalai Lama. What gives, we visit our website: asked him. “Love Beer. Love draughtlinesmag.com Life,” was his response. “It’s written on the wall. It’s our slogan, but it’s much more than that to me. It helps me remember that as much as I love making and drinking great beer, enjoying the experiences is what gets me through a rough day.”

It’s probably no coincidence that this holiday edition of Draught Lines is full of “experiential suggestions”. From garnishing the glass of a beer cocktail, to visiting holiday hot spots, to deciding which beers to leave for Santa, it’s all about spending quality time with special people.

To view this publication online, visit: We’ve scratched the surface. But, we’d love to know which holiday draughtlinesmag.com activities are meaningful to you. Tag your holiday beer pics with the hashtag #DLholidays and we'll share our favorite posts. Like us on Facebook facebook.com/draughtlines

Check us out on YouTube The Draught Lines Editorial Staff youtube.com/draughtlines

3000 Meeting House Road, Philadelphia, PA 19154 AVE REVIEWS King Porter Stomp Short Ribs

Invite Cape May Brewing Company to your holiday table!

The smooth notes of natural chocolate in King Porter Stomp are in perfect syncopa- tion with the five different malts that provide the bass line of this robust beast. Medi- um-bodied with a creamy chocolate aroma, King Porter Stomp brings out a variety of flavors in these succulent short ribs. This recipe, created by J.P. Thomas, Cape May’s resident chef, will make a perfect main course for your holiday feast. Serve with mashed potatoes or risotto for a meal your guests won’t soon forget.

Recipe serves 6 Ingredients

6 – 10 oz. short ribs 3 Tbsp. vegetable oil 2 – 12 oz. cans Cape May King Porter Stomp 2 oz. tomato paste 2 ½ cups beef broth 2 bay leaves 1 leek, white and light green parts, thinly sliced 3 sprigs rosemary 2 onions, chopped 6 sprigs thyme 2 carrots, chopped 6 sprigs flat parsley 3 celery stalks, chopped Salt and pepper 4 cloves garlic, smashed Sesame seeds (optional)

Preparation Preheat oven to 325 degrees. Generously season short ribs with salt and pepper. In a large Dutch oven, heat oil until hot, but not smoking. Sear ribs on all sides until golden brown, about 2-3 minutes on each side. Set aside.

Discard fat in Dutch oven, leaving about 2 Tbsp. Lower heat to medium, add vegetables and sauté until softened, about 3 to 4 minutes. Add tomato paste and herbs, stir into vegetables. Add beer and stock. Bring to a boil. Once boiled, remove from heat, add ribs, cover with foil and top with lid. Place into a preheated 325-degree oven for 2½ to 3 hours.

Skim fat off braising liquid, strain liquid and drizzle over meat and a bed of risotto or potatoes. Sprinkle with sesame seeds (optional) and serve with a can of King Porter Stomp.

- Recipe courtesy of J.P. Thomas, head of culinary operations, soda guru and cellarman at Cape May Brewing Co. REDISCOVEREDBEER Allagash White

Brendan Hartranft co-owner of Clarkville, Local 44 & Stranglove's

“Twenty years ago, I never would have thought that every single bar would have a Belgian white on draught,” says Brendan Hartranft of Clarkville, Local 44 & Strangelove's. But walk into your favorite beer bar in Philadelphia these days, and you’re more than likely to see a familiar face on the draught list: Allagash White. That’s why, for Hartranft, Alla- gash White is a beer that deserves to be rediscovered.

“There aren’t a lot of other beers like Allagash White. It has an accessi- bility to it that’s really unique. There’s so much new beer out there that’s just… new. I’m so inundated with what’s new and what I’m supposed to have that I can’t even get to the point where I can tell if the beer is good,” says Hartranft. “I understand that people want what they can’t get, but it’s become an obsession. And a lot of it is expensive, and a lot of it doesn’t have a great shelf life. I’d rather have something that I can hang my hat on.” White may be a lot of things, but one thing it’s not is “new”. It’s that history and track record that make Allagash such a main- stay in craft beer circles.

Allagash’s Rob Tod brewed the first batch of White back in 1995, a wheat beer brewed with oats, malted wheat and unmalted raw wheat, which gives the beer its distinct hazy, white appearance. With a trophy case of medals from the Great American Beer Festival, the World Beer Cup and the European Beer Star, White is an unrivaled craft beer classic.

Though White is a constant presence on the draught list at each of Har- tranft’s bars, his first impression was a bit… different. “The first time I had Allagash White was at a beer dinner at Monk’s,” he remembers. “And actually, when I first tried it, I didn’t really like it. I was in this arrogant phase, where I thought I knew everything. And Rob Tod was actually at the dinner, and I had the audacity to go up to him and tell him that I didn’t like it.” Tod’s response? “He took it in stride,” laughs Hartranft.

Turns out it was Tod that got the last laugh. “Well, now that I’ve learned to get over myself, all I really drink is Allagash White. It’s all that’s in my fridge.” Taps Matt Snyder to Write Its Next Chapter

Weyerbacher's head brewer Matt Snyder (left) with COO Josh Lampe

When Weyerbacher’s longtime Brewmaster bowed cellar and a few months later, I was brewing – that was about five out, Chief Operating Office Josh Lampe looked years ago. I’ve been working my way up since. to his talented bench for a successor. When I’m not brewing, I’m usually thinking about brewing. Or, I’m camping, hiking or kicking back and listening to some metal. merican craft breweries are innovative almost Aby definition. It’s how they remain relevant. But D.L. Now that you’re head brewer, how much of your brewing Lampe knows that great American craft breweries style comes from things you’ve learned at Weyerbacher and how find a way to be innovative, without losing their souls. much is totally your own spin on things? “We’ve got a lot of talent on our bench,” Lampe ex- M.S. It’s definitely a mix of both. There are always changing trends plains. “And they get what Weyerbacher is all about. in beer. So, I’ve done my best to balance trying new things, while It made sense to look in-house first to find our next remaining true to what Weyerbacher is known for. head brewer. Matt Snyder started with us as an ap- Josh Lampe (J.L.) One of the things Weyerbacher has always fo- prentice. But even in that role, he’s come up with cused on is innovation. And Matt has been instrumental in the new some remarkable beers.” things we’ve done these last few years. He really showed that he could come up with some pretty astounding stuff. This year’s 23rd Anniversary ale was a golden stout that was pretty much all him. So, who is Matt Snyder and what does he have in It’s an incredibly unique take on a stout – it’s clear, you can see mind for this local brewery in Easton, PA? Draught right through it. But if you close your eyes and take a sip, it tastes Lines met with Matt and Josh at Weyerbacher’s tap- like a stout, and has the mouth feel of a stout. It’s an awesome beer, room to get a taste of things to come. with an ABV of 11%. He’s continuing the Weyerbacher tradition of making big beers, but in a totally new way.

Draught Lines (D.L.) Matt, congrats on your new position! Can M.S. We always want to be a leader. It’s important for us to try you tell us a bit about your journey in beer and what led you to new things. As a brewer, when it comes to beer crazes and trends, take the reins at Weyerbacher? I’m game to try them. I want to know how to make good repre- sentations of all styles, so I’m always going to give it a shot. Hazy Matt Snyder (M.S.) I went to school for brewing at the American beers, bruts, there’s always a craze going on. You want to give peo- Brewers Guild. The program ends with an apprenticeship, where ple what they want, but it’s also about having a diverse portfolio you’re partnered with a brewery to work and learn. The Brewers of beers available at any given time. For us, it’s not just about big Guild happened to partner me with Weyerbacher, which was per- beers anymore. You’re always going to see a range of styles in our fect. I had been living in the Lehigh Valley area for a while, so I was taproom. already drinking their beer. It felt like a great fit. A few months later, when my apprenticeship was over, Josh took me on and offered J.L. It used to be that we didn’t brew anything that was under 6%. me a position in the packaging line. From there, I moved on to the

8 draughtlinesmag.com "It's not just about big beers anymore. You're always going to see a range of styles in our taproom." – Matt Snyder

Weyerbacher's runaway hit Dallas Sucks

There are over 20 beers available on draught in Weyerbacher's tasting room

That changed with Tart Nouveau a few years back, which Matt had D.L. Dallas Sucks was a collaboration with Jose Pistola’s. Are col- a hand in. Now, we always have at least one beer that’s sessionable. laborations something you’re looking to do more of? We want something that our employees can enjoy at the bar at the end of the day. And I can’t always crush a TINY [11.8% ABV] at 5 J.L. Collaborations are a great way for us to keep growing as brew- o’clock. ers, but we’re also here to have fun. Bottom line, we love making beer. For Dallas Sucks for instance, I really love football, so doing a D.L. Matt, how do you approach a new style? football-themed beer made sense. Matt loves metal, so he’s teamed up with a couple of metal bands for collaborations. M.S. I do a lot of research. I reach out to friends in the industry who I admire and ask how they did it, and what they’d do differently. M.S. Dying Fetus and Black Dahlia Murder. It’s never blind. I always gather resources to give the beer the best chance possible by putting in the time before we actually get to J.L. Finding people to collaborate with is what excites us. brewing. I always start out simple. I don’t just throw the kitchen sink at something. I need to find out what the base level is first. For M.S. At the end of the day, it’s still about making great beer. It me, brewing is all about layers, and you need to know what each doesn’t mean that metal beers are for metal-heads or sports beers layer tastes like individually. are for sports fanatics. It all comes down to having fun and making good beer. D.L. Last year, Weyerbacher caught lightning in a bottle with Dal- las Sucks, and this year it made its triumphant return at the start of D.L. What’s in store for the colder months ahead? football season. Is this year’s beer the same as last year? J.L. Monks in the Trunk, a variety pack including Funky Monks, M.S. The recipe has been tweaked a bit, but really it’s the same beer Berry Monks and Merry Monks, as well as Quad will be available – an easy drinking pale ale clocking in at 4.5% ABV. in November. And, new this year, we’re releasing SimCloud, a hazy rendition of Double Simcoe, in December. In January, we’re J.L. The response last year was awesome. We got national attention bringing back Infinite Eclipse, which is a blackened stout with an for it. We consider ourselves a Philly brewery, and to have people intense amount of roast and a semi-sweet finish. We brew it in col- recognize us as a part of that was really nice. It was also a good laboration with Decibel Magazine for the Metal & Beer Fest. That’s year to offer it. Not saying it was the beer that won the Super Bowl going to be available in 16 oz. cans. Sunday Morning Stout and for us, but… Sunday Molé Stout will also be back in 2019.

M.S. It was hilarious to see the response. It was way bigger than we thought it would be. You could see people come together and get behind how much Dallas sucks.

J.L. We had Dallas fans come through the brewery, and they got it too. It was all in good fun.

draughtlinesmag.com 9 PHILADELPHIA'S HOLIDAY HOT SPOTS

Visit Philly gives us the lowdown on what should be on our holiday to-do list With the whirlwind that is the holiday season, all the shopping and bussing around to family events, it’s important to take a timeout and venture into the city to explore the dozens of festive events Philadelphia offers. Draught Lines caught up with Arturo Varela, PR manager for Visit Philly.com – the agency tasked with letting the world know how much history and fun is to be had in the City of Brotherly Love. He gave us the scoop on all the must-see events this year. “The holiday season is when Philly really shines,” says Varela, a graduate of the University of Texas at El Paso and former Al Día journalist. “It might be a bit chilly outside, but there’s no shortage of things to do and places to warm up, while enjoying festivals and events in the city.”

10 draughtlinesmag.com First up are the old standbys, the tried and true winter festivals that have been big hits in Philly for years. “When the temperature drops, Blue Cross RiverRink Winterfest transforms Penn’s Landing into a winterized river- front park,” says Varela. Each winter, the roller skating rink on the Dela- ware River is transformed into a “cold-weather oasis”. The Olympic-size ice skating rink, ski chalet-style lodge (complete with food and beer!), outdoor seating area with “fire pits & cozy warming cabins, as well as a kids’ lodge with arcade games, makes the RiverRink Winterfest a must every holiday season.”

This year marks the RiverRink Winterfest’s 25th season. The Lodge Restaurant and Bar features food from Chickie’s and Pete’s, Village Burg- er and two bars featuring local and regional craft beers.

Another time-honored holiday event is the yearly Franklin Square Holi- day Festival. “Festive lights, winter treats and holiday cheer fill the historic Franklin Square park all season long for this free event,” says Varela. “This can’t miss show features over 50,000 twinkling lights and a dynamic holiday soundtrack.” The highlight of the annual light show is a 12-foot tall kite that’s a tip of the cap to one of Philly’s favorite sons. “The kite serves as an ode to Ben Franklin’s famous kite-and-lightning experiment, hovering above the square’s fountain.”

Can’t get enough of those twinkle lights? Then you have to stop by the Christmas Village in the heart of Philly’s iconic LOVE Park. Open daily from Thanksgiving through Christmas Eve, the Christmas Village is a one-of-a-kind, outdoor holiday market.

Okay, so those are the traditional, festival hotspots for the holidays – but after you’ve done the holiday markets and light shows, you just miiiiight be hankering for a beer or two, yeah? Well, Varela has you covered. “If you’re looking for a fireplace to cozy up in front of, with a beer in hand, my favorite spots are Devil’s Den in South Philly & Frankford Hall in Fishtown. And even though they don’t have a fireplace, Monk’s Cafe is Franklin Square’s Holiday Festival Light Show about as cozy a winter spot as I could think of.”

If you’re looking for a bite to eat, The Dandelion’s “storybook parlor” is perfect in the winter months. This charming Center City pub serves British-inspired dishes to be enjoyed near one of their beautiful fireplaces. The Good King Tavern of Queen Village is a French tavern that’s small and cozy. Varela contends it’s, “one of those neighborhood restaurants that other neighborhood spots aspire to emulate, especially on a snow day.” And Hawthornes has a beer selection that is second to none, allowing customers to pick their favorite winter warmer or seasonal stout to enjoy along with a delicious brunch.

Philly never slows down, even when the weather outside is frightful! Don’t miss your chance to enjoy this city’s holiday spirit, grab your favorite winter beer and cozy up with friends and family. Christmas Village at LOVE Park

Holiday Festival at City Hall

draughtlinesmag.com 11 Not in the Mood Sly Fox Christmas Ale Heavy Seas Schnee Boot to be Merry? Love winter seasonals loaded with With colder temps comes some big your favorite spices? Sly Fox has beers, with heavy hitting ABVs. Well then picture this… you covered. A beer whose recipe Heavy Seas got in on the fun this changes year to year, Sly Fox’s holiday season, with Schnee Boot 2018 version is a beer brewed with – the strongest beer they’ve ever cloves, ginger, cinnamon, nutmeg created. A bourbon barrel-aged and allspice. This year’s label Eisbock, this 13% lager was or some of us, the mere thought of getting ready features some gingerbread friends inspired by Antarctic exploration Ffor the holidays is exhausting. Then suddenly you ready to celebrate. (Schnee Boot translates to “snow see something that overrides the bah-humbug switch boat”). The husky polar bear on the label is sure to get you in the in your brain. A vision of sugar plums? No, it’s just holiday spirit. the label gracing that delicious, limited-release beer you love to share with your friends.

Suddenly it’s beginning to look like… you’ve got some fun in your forecast. These visual cues always do it for us. Let them work their magic on you too.

Port Brewing Harpoon Neshaminy Creek Sixpoint Meltdown Santa’s Little Helper Dunkin’ Coffee Porter Mudbank Milk Stout

Port Brewing says, “this is one se- Harpoon has been brewing their Croydon, PA’s own Neshaminy While most breweries stick to dark riously naughty beer.” Clocking seasonal classic Winter Warmer Creek brews their Mudbank Milk porters or spiced winter warmers in at 10% ABV, Santa’s Little for 30 years, but this year, they Stout each year with 2-row barley, for the holiday season, Sixpoint’s Helper is a winter classic, with added this rookie to their winter Victory, Munich and Carapils aim is to melt your face off with strong dark cocoa and roasted lineup by partnering with Dunkin’ malts. It’s then rounded out with hops. Their brand new, seasonal coffee flavors, perfect for a snowy for their new Dunkin’ Coffee lactose sugar and flaked oats to brew Meltdown is a lush, hazy evening indoors. Porter. This 6% rich and roasty make this one of the most well- double IPA that is straight up porter is easy-drinking, just as balanced winter stouts you’re packed with dry hops. you'd expect. likely to get your hands on.

12 draughtlinesmag.com DRINKTHESE NOW

Share Some Happiness with Santa

Samuel Adams White Christmas 5.8% ABV Hazy, crisp and bright, this unfiltered white ale’s crisp, wheat character combines with warming holiday spices like cinnamon, nutmeg and orange peel for a flavorful yet refreshing brew.

Harpoon Winter Warmer 5.9% ABV A touch of cinnamon and nutmeg give this full-bodied ale its festive flavor. Sierra Nevada Celebration 6.8% ABV Layered pine and citrus hop aromas balance delicately against rich, malt sweetness to create an uncommonly smooth wintertime ale. Great Lakes Christmas Ale 7.5% ABV Whoever coined the phrase, ‘don’t open ‘til Christmas’ obviously hasn’t tasted Christmas Ale’s fresh honey, cinnamon and ginger flavors. Shiner Holiday Cheer 5.4% ABV This holiday dunkelweizen practically unwraps itself with hints of Texas peaches and pecans. Sly Fox Christmas Ale 6.3% ABV This festive ale delivers a flavorful combination of cloves, ginger, cinnamon, nutmeg and allspice backed by caramel malt and holiday cheer.

21st Amendment Fireside Chat 7.9% ABV Fireside Chat is a strong ale with a subtle blend of spices for just the right warming, festive flair. Evil Genius Santa!! I Know Him! 7.2% ABV Roses, chamomile and currants are combined with mysterious and beguiling Belgian saison yeast for a complex and intriguing, bone-dry, Belgian-style ale that is sure to seduce you, or the one you’re with. Heavy Seas Winter Storm 7.5% ABV This Imperial Extra Special Bitter draws on hops from the West Coast and the UK for its pro- nounced bitterness. A mix of pale and darker malts give it its tawny color and bigger body. True to the style, Winter Storm’s aroma is of nutty malts and earthy hops.

Dock Street Winter Haze 5.2% ABV The winter version of Dock Street’s pale ale showcases spelt and wheat malt, orange peel and an abundance of Simcoe hop additions. HOP ART Sly Fox Brewing Co. Christmas Ale By Anita Smith

un, run, as fast as you can to get your hands on this year’s Sly Fox RChristmas Ale, which is decked out with gingerbread men (and women). The 2018 label (it changes yearly) features the iconic holiday cookie, which hints at the taste of the beer. “I envision gingerbread houses and people when I drink this beer,” says Sarah Jagiela, marketing manager at Sly Fox Brewing Co. More spicy than sugary, Christmas Ale is brewed with cinnamon chips, fresh ginger, allspice and cloves. The spices are blended with the beer, right before filtration, and then sent to the brite tank.

Each year, Sly Fox teams up with Phoenixville-based creative agency Virtual Farm to make an innovative label for its popular, holiday brew. The matte gray background represents a cookie sheet, which appears a bit shinier on the aluminum cans. Gingerbread men and women cheerily toast with mugs of Christmas Ale right under the words “Sly Fox”, which are written in brown (representing gingerbread) swirled with white (representing icing). Blue and red buttons symbolize holiday lights, while the brown flecks scattered throughout indicate crumbs “to give [the design] more personality,” states Sarah. Meanwhile, the To/From gift tag on the back of the can encourages drinkers to gift the ale to others (if they can keep from drinking it all themselves!). Sarah notes that people have told her they love to give Christmas Ale as a present or bring it to Grandma’s house or the office party. The cans make great stocking stuffers, and the 12-pack actually looks like a wrapped present!

Sly Fox Christmas Ale is all about holiday spirit. There’s nothing better than getting together with loved ones and toasting season’s greetings over a full-bodied, spiced ale. (And maybe eating a gingerbread cookie or two.)

Anita Smith is a freelance writer and editor. In addition to writing for Draught Lines Magazine, she is also an executive editor of Chilled Mag- azine. Anita grew up in Delaware County and has a Communications degree from West Chester University. She currently lives in Norristown with her husband and three cats. TB the bookshelf

BEER IS FOR EVERYONE! (of Drinking Age) By Em Sauter

nyone who has come across the Pints This 166-page book is packed with beer histo- and Panels beer blog knows Em Sauter’s ry, style breakdowns and some seriously good style. The certified Cicerone, artist and recommendations, without being heavy-hand- Abeer lover puts an entertaining and unique ed. It’s relatable and the information is easily- spin on her beer reviews by illustrating her digestible. Sauter keeps a jaunty tone through- thoughts and feedback for whatever beer she’s out, entertaining readers with everything from sipping on, in comic-strip fashion. Sauter uses a singing hop cone to an illustrated likeness of this same clever format in her first book, Beer Allagash’s own Rob Tod. is for Everyone! (of Drinking Age), a picture-perfect comic book designed to not only tell, but Beer is for Everyone! (of Drinking Age) is light- also show, the ins and outs of the wonderful hearted and fun, which is exactly how beer world of beer. should be. We’re dubbing this the beer book for everyone (of drinking age).

draughtlinesmag.com 15 gets draughted

16 draughtlinesmag.com DAN KENARY OF HARPOON GETS DRAUGHTED

Love Beer. Love Life. Harpoon’s motto, first coined when the brewery opened in 1986, embodies their pride in brewing great beer and enjoying the experiences paired with it. Independent and employee-owned Harpoon is the second largest brewery in Massachusetts, behind Boston Beer Com- pany. Now 32 years young, it’s also Massachusetts’ oldest, continually operating brewery. Ranked 16th largest craft brewer in the U.S. last year, the staying power of this brewery is impres- sive. With returning holiday favorites like Harpoon Winter Warmer and UFO Winter Blonde, as well as new collaboration beers like the highly anticipated Dunkin’ Coffee Porter, Harpoon has plenty of innovation on the docket to carry the portfolio into 2019 and beyond.

draughtlinesmag.com 17 are so many breweries making so many styles that we don’t have to. Our founding vision was to ‘make great beer fun’, so we’ll continue to not only brew beers we love, but also provide great beer-drinking experiences for beer lovers. We can only hope it keeps us relevant, and we think it will. But time will tell.

D.L. Harpoon is an independent, employee-owned craft brewery. Can you tell us what that means and why it’s beneficial to both you and your employees?

D.K. When we first became employee-owned, we told people that it changed everything, and nothing, at the same time. What we meant was that we already had the right mindset for employee ownership – we were focused on working together to grow a company that would outlast any of us. But when we added ownership to that, it changed the dynamic entirely. For the employees, it’s a real financial incentive to succeed. Very real.

D.L. Does social media play a big part in building your brand?

D.K. Absolutely. When we first opened, our goal was to get as many Draught Lines spoke with the brewery's people as possible to visit our brewery on the waterfront. But not ev- CEO and co-founder Dan Kenary to talk eryone in Philly is going to be able to make it to Boston or Vermont. It’s really important for us to be able to keep in touch with our consumers, collaborations, holiday beers & traditions and meet them where they are, which is on social media. Yes, we share and what we can look forward to from new products, but we also get really valuable feedback – and I can tell you that we are actively implementing that feedback in 2019. There is Harpoon in 2019. a very vocal group in our social audience who has been begging us to bring a product back, and we’re planning on it. Draught Lines (D.L.) Your flagship IPA has been around since 1993. How do you continue to make Harpoon IPA stand out amongst the D.L. Harpoon has been involved in several collaboration projects. many IPAs available today? How do you choose your collaborators?

Dan Kenary (D.K) In some ways, it’s actually getting easier! We laugh D.K. We’ve been doing it for years, in different capacities. It first start- about it sometimes because if you open a brewery in 2018, there’s no ed as a result of our annual beer trips. Every employee who works at way you’re launching a crystal clear, balanced IPA as your flagship. Harpoon for five years gets to travel to Europe for a week. Wefind Our IPA is the same as it ever was – and that’s part of what makes it breweries we love and almost inevitably, we’ll end up talking about unique. It has a heritage now that we treasure and respect. We’ll intro- brewing a beer together. More recently, though, we’ve started to ex- duce other takes on the style, but we may never look at another beer in pand beyond beer – and the common thread is that we find folks who the same way we look at Harpoon IPA. share our values and have a passion for their business. From Polar to Dunkin’ to Zildjian to Jameson, we’ve had a chance to partner with D.L. Who is Harpoon’s Brewmaster? What makes him so darn good? people all across the industry and beyond.

D.K. Al Marzi is our Chief Brewing Officer. He’s been with us since D.L. People went crazy over your Dunkin’ collaboration. Can you tell 1991. What he brings to the table is a pretty special combination of in- us about that beer and how the partnership came about? stitutional knowledge, brewing expertise, and not just respect for, but an appreciation of, innovation. In the past, our primary focus was on D.K. We went crazy too! We had crossed paths with folks on the things like quality and consistency – how do we make Harpoon IPA Dunkin’ team over the years and found we had a lot in common. We taste the same every single time? Now we need to be consistent, while had worked together on some small projects over the years – a pilot innovating. Al has found a way to do it all and step into it with a sense batch for our Beer Hall, for example – but over time we started to think of humor. Maybe not always a smile, but certainly as sense of humor. bigger. We couldn’t be more excited about this beer.

D.L. Although Harpoon IPA is technically a New England IPA (it's D.L. You acquired Clown Shoes Beer this year, as well as all of their balanced – West Coast IPAs are hop bombs), it’s not the hazy, juicy employees. Why did you make the decision to purchase the brand? type that beer drinkers are going crazy for. However, this year you Do you have plans to purchase other breweries moving forward? did brew three hazy IPAs – Juicer 1, 2 and 3, but they are only available in New England. Do you think you’ll ever make these more D.K. We weren’t looking for another brand to add – but we’re really widely available? happy we did. When we met the team, we found out that we shared more values than anyone would have expected. And we had fun! So, D.K. We love the style. But the reality is, these beers are hard to make, it started making more sense, and from a brand perspective, Clown and they are a challenge to distribute. More than other styles, freshness Shoes is complementary to Harpoon and UFO. It’s a brand that adds to is key. We’d love to see these available everywhere, but if we can’t guar- our portfolio – and a team that has helped us grow immensely. antee freshness, we just won’t do it. D.L. Drinking local is important to many craft beer drinkers. How do D.L. As the craft beer landscape becomes more and more crowded, you overcome that in markets outside of Massachusetts & Vermont? how do you stay relevant? D.K. Local is definitely important – and where local used to be defined D.K. I get asked this question a lot. We don't worry as much about by city, it's almost defined by zip code these days, if not by block! It’s staying relevant as we do about staying true to what we do well. There great for the American craft scene. But local is also just one of the things

18 draughtlinesmag.com that consumers consider – quality, innovation, style, portfolio, etc. are D.K. Harpoon IPA, without question. It has all the flavor and complex- also really important. So, where we’re not local, we need to work a little ity I love about beer, but is balanced enough to be sessionable. harder to communicate the other attributes we bring to the table.

D.L. Last year you guys made a Super Bowl bet with Philly’s own, Yards Brewing Co. You lost and had to serve their beer on tap at your brewery. If the Patriots make it to Super Bowl LIII in February, will you be making another bet?

D.K. Do you mean when the Patriots make it to the Super Bowl? In all seriousness, the Eagles won that game outright. They deserved to win, and we appreciate and respect how much it meant to their fans. That said, if the Patriots make it in again, we’d love to make a bet. We got into this business because there was a need for better beer in Boston. We stayed in it because we get to have fun. Those kinds of bets are great – we look forward to more of them.

D.L. What charitable things will Harpoon be doing in Philadelphia this holiday season?

D.K. Being a good neighbor has been part of our DNA since our founding, but it wasn’t until 2003 that we decided to organize it under the Al Marzi, Harpoon's Chief Brewing Officer umbrella of Harpoon Helps. I’m happy to report that for the 10th year in a row, we will be decorating the Women of Change House in Philly for Harpoon Helps Spread Holiday Cheer. Women of Change is a safe haven residence for women and is part of the Project Home organization, where residents are offered personal recovery services, healthcare, education, social enterprise and employment opportunities.

In October, Harpoon was the beer sponsor for the “Be Our Guest” fundraising dinner for Broad Street Ministry for the third year in a row. Broad Street Ministry is an amazing organization that provides a mail- ing address for over 3,000 homeless people in Philadelphia. It also provides sit down, table service lunches, Monday through Friday, as well as, medical and mental help, dental screenings, music, poetry and art workshops, benefits counseling and bible study.

We are continually overwhelmed by the people who turn out for these events, and Philly has been particularly responsive. So, thank you! Harpoon Brewery in Windsor, Vermont D.L. Which holiday seasonals did you release this year?

D.K. Winter Warmer is back for its 30th year. It was the first craft seasonal on the East Coast and is still one of our best sellers. At this point, it’s something bigger than us – I can’t see a year when we don’t brew it. Combine that with the Dunkin’ Coffee Porter, UFO Winter Blonde and our variety packs, and it's shaping up to be a pretty fun time for beer!

D.L. What are some of your personal holiday traditions?

D.K. I split my time between Boston and Vermont, where I am lucky enough – depending on how good my tires are – to live at the top of a hill overlooking open fields and an untouched tree line. Just over the tree line is a picnic table, and every year my family and I take our snow- shoes and a cooler up over the hill for a beer. On the snowy afternoons leading up to and after the holidays, there is honestly no better remind- er of winter in New England.

D.L. Do you have a favorite holiday food and beer pairing?

D.K. This one changes every year. I love a strong stout or porter, and I still have a few bottles of the first Baltic Porter Harpoon ever made. Sometimes during the holiday season, I will pull one of those from my beer fridge. This year, we are planning to bottle a very small amount of a barrel-aged version of Catamount Porter. I’m really looking forward to that with some ice cream and pie.

D.L. If you could only drink one Harpoon beer for the rest of your Harpoon Helps Spread Holiday Cheer At 6% ABV, this rich, roasty porter is life, which would it be and why? made with Dunkin' coffee.

draughtlinesmag.com 19 CAN'T DECIDE Between Wine and Beer? Have Both! More and more breweries are exploring wine and beer hybrids.

American brewers experiment with anything and everything ways looking to the future.” Midas Touch, the first of the to create new styles and flavors, often with amazing results. Ancient Ale series, is brewed using ingredients found in a A new trend – that also happens to be quite ancient – 2,700-year-old drinking vessel discovered in the tomb of finds many brewers creating beers that are reminiscent King Midas. This 9% ABV ale, which exists somewhere be- of fine wine. Often times, it’s featured prominently as tween beer, wine and mead, has delighted Dogfish Head an ingredient, expanding beer’s very definition. devotees since 1999.

Wine and beer have long and storied histories, and these More recently, Dogfish has crafted wine and beer hybrids hybrids fuse together those things which make each of their own. Mixed Media, their “vino-esque science proj- beverage unique. So next time you’re torn between ect”, is technically as close to wine as a beer can possibly be. cracking a beer or sharing a bottle of wine, grab one of “With 51% of the fermentable sugars coming from grain, these hybrids and get the best of both worlds! and 49% from grapes [this beer] is a complex saison-esque ale brewed with a distinct Belgian yeast strain,” says Cala- nown for its “off-centered” approach to brewing, Dog- gione. Mixed Media’s tart yet dry attributes enchant Pinot fish Head has let history be its guide. With their An- Gris and beer drinkers alike. Kcient Ales series, Sam Calagione and his team have long been known for recreating ancient beers, which most often If Mixed Media is Dogfish’s “white” wine hybrid, their are wine and beer hybrids. “red” version is Sixty One. This sweet and fruity ale is a blend of Dogfish’s best-selling 60 Minute IPA and syrah “One of our rallying cries at Dogfish has always been ‘an- grape must from California. “A few years ago, I ordered a alog beer for the digital age’,” says Calagione. “So many glass of my favorite red wine and poured a little into a pint ancient beverages were hybrids, incorporating grains of 60 Minute,” explains Calagione. “[With] the combina- and grapes, as they complement each other so well. The tion of fruity complexity and pungent hoppiness, the blend combination reaches exponential levels of complexity. It’s became a beloved tradition.” possible to look backwards for inspiration instead of al-

20 draughtlinesmag.com Portland, Maine's Allagash has been churning out unique, Belgian-inspired beers with interesting flavors that only this American craft brewer could de- vise. When it comes to brewing beers with a vino twist, Two Lights “lets us blur the lines between brewer and vint- ner,” says the brewery's founder Rob Tod. Two Lights is brewed with Sauvi- gnon Blanc must – the freshly pressed juice of the grapes – and is fermented with lager and champagne yeast to “create a tart, crisp, dry profile.” Sounds a lot like our favorite wine!

Tod’s aim for the finished beer was to have aromas of, “pear, grape and light hops pair with a flavor profile that’s a mix of tropical fruit and the snappy spritz of a freshly picked grape.”

This, of course, isn’t Allagash’s first rodeo. Their brewing history is replete with beers that straddle the line be- Dogfish Head’s vino-esque Mixed Media is as close to wine as a beer can be tween ale and wine. Many have been available only at the brewery. Thank- fully, Two Lights is the first of these beers available locally.

And then of course, there is Russian River. People line up around the block to drink this California brewery's much revered hoppy beers like Pliny the Elder, Younger and Blind Pig. But it’s their wine barrel-aged brews that started it all back in the '90s.

With stellar sours like Temptation, Consecration and Supplication, it should come as no surprise that Brewmaster and co-owner Vinnie Cilurzo has a background in wine. “The idea of using wine barrels was to take my favorite component of Belgian lambic beer, which is Brettanomyces yeast, and create a beer based around the flavors of the Brett,” says Cilurzo.

Many of Russian River’s famed sours Brewed with Sauvignon Blanc must, Allagash Two Lights blurs the line between spend 8-15 months aging inside wine beer & wine barrels. Often times Cilurzo and his team add fruit to round out a beer’s flavor profile. “The whole idea is to match the flavors of the beer with the specific flavors of the wine that was once in the barrel, and meld them all together into one cohesive beer.”

The best part about these wine-beer hybrids? They pair perfectly with food! Try DFH Mixed Media with spaghetti carbonara or white cheese chicken lasagna. For Two Lights, shuck a few oysters or pair it with a Nicoise salad. And Russian River’s Supplication is divine with mussels or tangy cheeses.

For more tips on the best way to pair beer and food, head to CraftBeer.com Russian River's sour beers are aged for 8-15 months in wine barrels to download their free manual.

draughtlinesmag.com 21 Beer Gets the Cocktail Treatment

t all started with the margarita… or so the story goes. The tart, bottle. But enjoyed in a glass rimmed with cinnamon & sugar – or tequila-infused cocktail is said to have been the first drink served tiny bits of graham cracker – transforms this already tasty beer into Iin a rimmed glass. Exactly who was the first to serve the salt rim, a liquid celebration. And it's so easy to do... and when, is up for debate. But one thing remains clear, the idea caught on like wildfire. You’ll need to prepare the glass so the garnish sticks. This can be done using simple syrup (2 parts sugar to 1 part water, heated in a Since then, bartenders and beverage enthusiasts have garnished pot over medium heat). Or you can use something more flavorful. glasses to spice up cocktails. Everything from martinis to Bloody Try chocolate or caramel sauce with stouts and porters, raspber- Marys to mojitos can have a sweet or savory spice around the rim ry liqueur or agave syrup with wheat beers or cognac with a bar- to complement every sip. rel-aged barleywine.

With so many flavor possibilities, why not try it with beer? Our Getting the garnish on to the glass is simple. You’ll need two shal- eyes (and taste buds) were opened to a whole new world of tasty low dishes to complete the rimming process: one for the liquid and options. another for the garnish. Hold the glass at an angle and slowly spin the rim in the liquid. Do the same for the garnish, slowly dipping Finding the perfect flavor accent for the rim of your glass is a lot the glass to cover the entire rim. Tap off any excess before turning like pairing beer with food: use something that either complements the glass right side up and filling with beer. or contrasts with the beer. Some people say the devil is in the details, but when it comes to Have fun and don’t be afraid to experiment. Here's what we're cocktails, we say the details are a pure delight. So, when a glass talking about: Dogfish Head Punkin Ale, with its smooth hints of of wine doesn't cut it and gin & tonic isn't enough, these bubbly pumpkin, brown sugar & spice is a festive treat straight out of the beauties get the party started. Dress up dark, silky stouts like Take the tart of a Berliner weisse Allagash Black with a cocoa- up a notch with a rim of crushed powdered or coconut flaked Jolly Ranchers. We recommend rim. using Ballast Point Sour Wench.

For a seasonal twist, try a roasty porter like Great Lakes Edmund Fitzgerald with a crushed candy cane rim.

Accent a classic pale ale like Cinnamon & sugar transforms Sierra Nevada’s with grape- pumpkin ales like Dogfish Head fruit zest and chopped ginger Punkin into liquid celebrations. for a Fruit Loops cereal taste.

draughtlinesmag.com 23 BEER is always the Perfect Gift

By Lew Bryson

Sometimes the best part of the holiday is receiving a gift you'd never buy for yourself. That's how Lew Bryson turned a con- firmed wine drinker into a beer lover. And his wife learned the gift of great beer is never a faux pas. There is only one thing that Lew Bryson likes better than beer, and that is sharing great beer and food with friends and family. Why else would he have so confidently dared to bring beer to his wife’s (then girlfriend) boss’s at- home holiday party? He surmised correctly that the guy just hadn’t experienced the good stuff yet.

The gamble paid off. The boss was impressed and the girlfriend – Cathy, became his wife. And Lew, through written word and deed, has made a distinguished career as a beer & food evangelist ever since.

Here’s Bryson’s story followed by three beer-centric holiday menus he’s created for all of us to savor and enjoy.

first took “fancy” beer to a holiday dinner back in the late 1980s. I was courting my wife at the time, and we got an in- Ivite to her boss's holiday dinner gala. She warned me that he was a wine connoisseur and would be opening bottles all night.

Why not give him a chance to see why beer excited me the same way? I got a nice gift box and padded two big bottles of Chimay in it, a Grand Réserve and a Cinq Cents, then wrapped a red bow around it. The big bottles, with their caged corks and fancy labels (partly in French!), intrigued him. They were both open within half an hour, and thirty years later, he still talks about how they opened his eyes to beer. Special beers can make a very special impression.

24 draughtlinesmag.com There's no better time than the holidays to enjoy tard, a favorite at my house. The sweet onions, tart special beers and to share that enjoyment. Thirty vinegar and mustard go well with a light Wittekerke years ago, the holidays were an exciting time for Wild, or just crack open a Van Steenberge Sampler beer, even though we would only see about two pack and see what works for you and your guests. dozen special bottlings. Today, with over 6,000 brew- Stoemp makes a great side dish, real Belgian comfort eries open in the U.S., the number of holiday spe- food in the form of potatoes mashed with root vege- cialty beers is staggering. It’s the details that make tables and cream. holiday entertaining so special and memorable. Here are three complete menus I’ve served friends Whether you go with ice cream and Belgian waffles and family at my house that should help take the for dessert, or just some great Belgian chocolates, this guesswork out of deciding what to serve with what. is the time for a big, fat beer like Chimay Grand Ré- From me to you, please accept these suggestions serve or Gulden Draak. They're big enough to stand designed to bestow upon you, culinary confidence up to sweets, or even a cigar. and peace of mind entertaining. Happy Holidays. German Holiday Fare Comes Home Three Menus From Lew Jeremy Nolen cooked right here in Philly at Brauhaus Schmitz, where Beer-centric Belgian I enjoyed many a dish of his house- made sausage and spaetzle. His There are three cookbooks I turn to book, New German Cooking, has fa- this time of year for ideas to make miliar dishes with small changes, my holiday meals special. They're and entirely new dishes – German from the traditions of three great traditions charged with American beer cultures: Belgium, Germany and energy that go with a variety of America. There's Everybody Eats German beers from kölsch to doublebock. Well in Belgium, by Ruth Van Waer- ebeek, New German Cooking, by Start with some Früh Kölsch or a good pilsner (Fürsten- Jeremy & Jessica Nolen, and The berg or Paulaner) with a solid loaf of pumpernickel and American Craft Beer Cookbook, by John Holl. Each one obatzda, a delicious, beer-infused, soft cheese spread. can make your holidays very special indeed. Make plenty and let it warm to room temperature before serving with green onions and radishes. You Everybody Eats Well in Belgium isn't in print anymore, can transition to Paulaner or Hacker-Pschorr hefe- but Amazon has plenty of lightly used copies avail- weizen to serve with Jeremy's sauerkraut and wheat able for a few bucks; grab one! Belgian cuisine was beer soup, tangy and delicious. designed around beer: dubbels, tripels, sours, wit- biers, lambics, pale ales. Similarly, the food ranges from full-bodied, satisfying farmer food to delicately French-influenced dishes for the tables of judges and bankers. Keep the pilsner flowing, but add some Spaten Ok- Start with some tart and funky beers to whet your toberfest and Franziskaner Dunkel Weisse to the mix appetite: Boon Geuze Mariage Parfait (old-school for dinner: we've got brisket braised in beer with funk), Rodenbach Fruitage (delightful, juiced-up fresh-made spaetzle (which, it turns out, is stupid- sour in cans), and Philly's favorite Monk's Cafe Flem- ly easy to make). Alternatives include sausages (you ish Sour Ale (tart and fleshy, gets the glands going). can make them, or get them at Rieker's or Aldi), Try them with some of Ruth's Belgian endive leaves, meatballs with lemon-caper cream sauce, or a big filled with an assortment of goat cheese, Roque- bowl of pierogies. fort-walnut paste or smoked fish mousse. If your kitchen exhaust fan can handle deep-frying, try the Is there anything more German than strudel? Cherry, three-cheese croquettes (hot and gooey) with a side apple, cheese: they all go well with Spaten Optima- of the quintessentially Belgian fried parsley. These tor. You'll want something lighter with the honeyed beers are perfect for slicing through the richness of Beesting Cake, maybe back to the hefeweizen. Make these foods. some new traditions with this German menu!

Time for dinner! Ease out the cork on a big bottle of The All-American Rodenbach Vintage to pair with the Flemish Carbon- nades, that stupendously rich and velvety Belgian Everyone’s waiting for the American meal! Bring out beef stew served over potatoes or thick noodles. the turkey, roast the tri-tip, smoke the salmon, mash You'll also want to put two bottles of Rodenbach the potatoes, put the pumpkin in the pie and make Classic in the stew while you're cooking it; good Bel- sure you've got the fridge (and the coolers, and the gian beer is essential to this dish! unheated garage, if you're like me) full of hoppy, fresh, boldly-flavored, American craft beer. Or, go with pork roasted with pearl onions and mus-

draughtlinesmag.com 25 You don't have to do the big tra- Pumpkin is the traditionally American dessert, but ditional meal, though. If you'd pineapple has been an American favorite since colo- rather serve up something jazzed nial times. Try the Pale Ale Pineapple Brown Sugar and fun and modern, John Holl's Cupcakes, perfectly paired with Ballast Point Aloha The American Craft Beer Cookbook Sculpin. is just the thing, packed with innovative foods from brewpubs Wherever you go, whether it's a dinner, or a party, or across the country. an impromptu neighborhood snowball fight, beer is the drink to have, to give, to add. It's easy to serve, Start the day before with a crock easy to store and when you add cider and the new pot full of Slow-Cooked Doppelbock BBQ Meatballs, hard seltzers, there really is something for everyone in served up with Sly Fox's Instigator or Abita Andyga- the group. Why make the holidays harder? tor: who said you can't have the doublebock first? But if you have a house full of hopheads... you've gotta Happy holidays, happy beer days, and save some go with the Hopocalypse Ceviche, spiked with haba- room for New Year's! neros and a healthy dose of a double IPA like Spring House Citra Must Be Destroyed! or Evil Genius Han Shot First (the fruit notes will pick up the flavor of the habaneros).

Part of American craft is twisting classics; our food does it, too. Take it to the Belgians with Braised Beef Lew Bryson has been writing about beer and spirits since 1995. He Short Ribs, made with a big one like Weyerbacher was the managing editor of Whisky Advocate from 1996 through QUAD and served with Allagash Black or 2SP The 2015, where he also wrote the American Spirits column, and reviewed Russian. whiskeys. He is currently a Senior Drinks Writer for The Daily Beast, and writes for TheWhiskeyWash.com, ScotchWhisky.com Or stay traditionally American: Maple-Orange Pork and two new magazines: American Whiskey and Bourbon. He Loin, done on the grill, with a glaze made with Dog- has also written four regional brewery guidebooks: Pennsylvania fish Head Olde School Barleywine. You can drink Breweries (4 editions), New York Breweries, Virginia, Maryland more of that, or amp the fruitiness with a Peak Winter & Delaware Breweries and New Jersey Breweries (with Mark IPA. This is a good time for cider, too! Haynie).

26 draughtlinesmag.com Your NEW YEAR'S RESOLUTION Run for a Beer Have More19 Fun with Beer 20 Yuengling Oktoberfest 5k Run/Walk: Fall 2019 will mark the 6th year of this annual event, which is accompanied by Oktoberfest ypical New Year’s resolutions are nothing more festivities at ArtsQuest Center on the SteelStacks Campus than punishments in disguise... give up carbs, in historic Bethlehem, PA. It’s a super fun day and a portion of Tdrink less, exercise more. No wonder only 9% of the proceeds from the registration fee go directly to ArtsQuest people who make resolutions actually achieve them. to fund local arts and culture projects. And to top it off, all participants receive sweet Yuengling swag and one free Yuengling Oktoberfest beer. Stay in a “Room with a Brew” The Schuylkill River Relay: This 50-kilometer race, which starts and ends at Saint Michael’s The Dogfish Head Inn in Lewes Park in Mont Clare, happens Harbor, Delaware was design- in the spring. Runners fol- ed for beer and nature lovers. low the Schuylkill River Trail Just a short walk from Lewes through scenic Montgomery Beach and mere miles from County and the Valley Forge the DFH brewery and pub, National Park, all the way this sweet spot features 16 to Conshohocken and back. rooms, decorated with prints At the finish line, every run- of beer labels from the brew- ner gets an ice-cold Sly Fox ery’s music collaborations. The SRT Ale – the only ale for the mini-fridge is stocked with trail! This golden, hop-for- locally made snacks and an ward beer was brewed as a exclusive 32 oz. DFH growl- salute to the beautiful Schuyl- er to fill and keep. At night, kill River Trail and a portion guests are welcome to gather of the proceeds from the sale for complimentary s’mores of this ale benefits the trail. under the stars. The party continues after the race with live music, food If you’re up for a longer drive trucks and plenty of Sly Fox or a short flight, BrewDog’s beer to toast your achieve- new craft beer hotel, the ment. DogHouse in Columbus, Ohio, is the world’s first hotel inside a brewery! Guests can watch Create a Signature brewers at work from rooms Beer Cocktail overlooking the state-of-the- art brewing facility. The 32- We’re all familiar with Irish room hotel features beer taps Car Bombs and Half & Halfs, in each room, a fully stocked but with the variety of beers beer fridge, pet-friendly rooms and hard alcohol available and a built-in shower beer these days, you can create fridge. something uniquely your own. And you don’t have to be a Try One New Beer mixologist to figure out what works well together – exper- Style a Week iment! Who doesn't love a good IPA? Here are some tips from Ja- But if that's all you're drink- cob Grier, author of Cocktails ing... even if you think you on Tap to get you started… hate it, try an iconic version of a style that's new to you, beginning with Neshaminy Creek Croydon Cream Ale, Saison Du- IPAs work well with spirits that pack a punch and won’t be pont, Lindemans Oude Gueuze, Weyerbacher Rico Guave or overpowered by the beer. Those with a complementary bit- Sly Fox O'Reilly's Stout. terness work especially well. Cook with Beer Rich, malty stouts should accompany spirits that have been aged in barrels and/or those that have a toasty, caramelly side If “cook more” or “eat out less” are resolutions typically put on of their own. your list, have fun and learn how to cook with beer! There are plenty of recipes that utilize your favorite libation as an ingre- Wheat beers work well with spirits that are elevated by citrus. dient. A simple Google search will bring up hundreds, or check out DraughtLinesMag.com for some mouthwatering dishes in For fruit-forward styles or sour beer, like kriek or Flanders red Rave Reviews. We’ve learned over the years that beer accen- ale, look to heavier ingredients like bourbon or sweet vermouth. tuates the flavors in many dishes, from seafood to dessert, as well as, if not better than wine. And if worse comes to worse, And if coming up with your own concoction is too daunting, and it doesn’t taste great, at least you’ll have a cool pic to post just tweak a recipe that's interesting to you... and give it a new on Instagram! name.

draughtlinesmag.com 27 Pre-Game Because it’s a lot easier to start the day when it ends with a beer. The Bourse Reopens as New Beer & Food Hall

ver the course of 2018, the historic Beaux Arts sandstone building in Old City has been renovated and transformed into The Bourse Food Hall, which Owill feature over 30 vendors – including local artisanal food and drink options – making it a major dining destination in Philadelphia. This $50 million project will celebrate its grand opening on Thursday, November 15th. Stone Launches New Arrogant Consortia

he beers of California's Stone Brewing are so amazingly arrogant, for lack of a better word, they can't co-exist in one brewery. Arrogant Consortia will be Thome to beers like Crime and Punishment (two chili-infused beers), as well as their collaboration with Metallica, Enter Night Pilsner. Look for more Arrogant Consortia specific releases throughout 2019. Heineken Unveils 0.0 For Beer Fans On the Go

eineken 0.0 is real beer without alcohol. At only 69 calories, 0.0 is already a huge hit in Europe and has gotten rave reviews from people who want to Hdrink beer, but need to get things done. Are beers sans alcohol the next big innovation? We’ll find out this January when Heineken 0.0 hits the market stateside.

BrewDog Gets Their Own TV Channel

he “punks” at BrewDog have announced the launch of their very own TV channel: The BrewDog Network. With shows like “Are You Smarter Than TA Drunk Person?” and “Craft Beer Adventure Club”, BrewDog promises over “100 hours of fresh content ready to stream right now, with more coming online all the time.” A subscription runs $4.99 a month.

NEVER MISS A SINGLE ISSUE OF DRAUGHT LINES MAGAZINE!

Check out draught lines draughtlinesmag.com

Brewer Interviews • Recipes • Beer Book Reviews • Brew News • Past Issues • And More!

draughtlinesmag.com 31