Cape May Brewing Company

10 THINGS YOU DIDN’T KNOW ABOUT WEYERBACHER draught lines summer issue 2015 SESSION BEERS THAT PACK A PUNCH RYAN KRILL CAPE MAY BREWING COMPANY draught lines spring/summer 2015 ON THE COVER: Ryan Krill of Cape May Brewing Co. 11 15 22 16 contents 11 10 THINGS YOU DIDN’T KNOW ABOUT WEYERBACHER BREWING CO. 15 THE BOOKSHELF AMERICAN SOUR BEERS: INNOVATIVE TECHNIQUES FOR MIXED FERMENTATIONS BY MICHAEL TONSMEIRE 16 RYAN KRILL OF CAPE MAY BREWING COMPANY GETS DRAUGHTED 22 SESSION BEERS THAT PACK A FLAVOR PUNCH AND THEY ARE NOT ALL IPAS Editor in Chief Contributing Writer Art Director/Photographer Guest Writer Maryanne Origlio Julie Kovaleski Loren Leggerie Steve Hawk Senior Editor Contributing Writer Art Director/Photographer Maureen McCoy Meredith Rebar Michael Kuchar Mark Your Calendars A Few Words From The Editors... Washington Crossing Brewfest | Washington Crossing, PA May 2, 2015 - Washington Crossing Park Dear Beer Aficionados, Sly Fox Bock Festival and Goat Races | Pottstown, PA May 3, 2015 - Sly Fox Brewery A Draught Lines staff member came into work one morning waving around a few sheets of paper and said, “You have to read this.” Yardley Beer Fest | Yardley, PA Printed on the back of an old email was an article that appeared May 9, 2015 - South Delaware Ave, Yardley in GQ’s October 2014 online blog. In a voice that was a combination of shock and Philly Beer Week 2015 | Philadelphia, PA & Surrounding disgust, the co-worker contin Suburbs -ued, “This article is written May 29 – June 7, 2015 by a famous chef who says he hates fancy beer, but loves cheap, watery swill.” International Great Beer Expo | Philadelphia, PA May 30, 2015 - Philadelphia Navy Yard This chef, who goes on to say that popularly priced, light beers are great with food, particularly the spicy variety, For more information about these events, and others is David Chang. Chang has a visit our website: string of top-notch restaurants. www.origlio.com His first, Momofuka in the East Village of NYC, is always tough to get into. If you’re a foodie, Chang is a big deal. He’s written best-selling food books, and has been a judge on TV shows like Top Chef All Stars. Chang, along with celebrity foodie Anthony Bourdain, even had a 16 part series on PBS called The Mind of a Chef. The guy has serious food cred. For an electronic version of this publication, visit: www.origlio.com So why would Draught Lines, a magazine, devoted to craft beer, repeat what this “better beer basher” had to say? Like us on Facebook Chang did say that he thinks lots of craft beers taste really good facebook.com/origliobeverage and the point he makes in GQ is actually a very good one. People should be able to drink whatever kind of beer they like, without Follow us on Twitter having to suffer snide remarks from the self-appointed beer police. @origliobev You have the right to choose. And when you do, the choice will not be held against you in a court of law. Follow us on Instagram @origliobev Thank you, David Chang for keeping it real. We are all entitled to drink what tastes good to us. Draught Lines will always present Check us out on YouTube beers for our readers’ consideration, but we respect everyone’s youtube.com/user/origliobeverage right to drink whatever they like. draught lines Cheers, is a publication of Origlio Beverage. All rights reserved. The Draught Lines Editorial Staff 3000 Meeting House Road, Philadelphia, PA 19154 The First Refermented White Ale Crafted in AVE North America Is Now Available in REVIEWS 12oz Six Packs! Poached Salmon in Unibroue Blanche de Chambly with Homemade Salsa Serves 4 Ingredients 1 1/3 lb. salmon 1/2 cup Blanche de Chambly For Salsa 1 Tbsp. olive oil 2 tomatoes, diced 1 mango, peeled and diced Juice of half a lemon 1/2 a red onion, diced 1 bunch fresh basil, washed and minced Salt and pepper Fish Preparation Pour beer into a saucepan and add salmon skin-side down. Cover and poach for five minutes over medium heat. Salsa Preparation Mix onion, tomatoes, mango and basil in medium size bowl. Add olive oil, lemon juice, salt and pepper. On a platter, place the fish skin-side down. Top with salsa and serve with a green salad or serve fish cold in the salad. - Recipe courtesy of Unibroue REDISCOVEREDBEER Samuel Smith’s Organic Chocolate Stout Tim Stammen Craft & Specialty Sales Manager, Origlio Beverage The Samuel Smith Brewery in Tadcaster, England is known for excep- tional beers, fermented in ‘stone Yorkshire squares,’ for a fuller-bodied taste. Tim Stammen, Craft and Specialty Sales Manager for Origlio Bev- erage, is a big fan of the brewery’s beers, but he is particularly fond of their Organic Chocolate Stout. “The first time I tried this beer was at the end of my senior year in college. My friends and I were “borrowing” some beers from the fridge of my roommate’s father and we happened upon Sam Smith’s Chocolate Stout. Being a college student with limit- ed resources, I was used to slugging back inexpensive brews without much taste, so I was intrigued by the idea of a chocolate beer. After I took my final exam, I was ready to celebrate, and excited to do so with a ‘better beer’. I remember being amazed at how smooth it was. A great beer, coupled with the fact that I was finished with school, made for a memorable experience.” Years later, Stammen was lucky enough to visit the Samuel Smith brewery where he enjoyed a few Chocolate Stouts over lunch with Samuel Smith Brewmaster, Colin Carbert. “It was an awesome experience,” Stammen says. “Listening to him talk about the beer in the same way a parent would speak about their child, reinforced my affection for it. He was so passionate.” So why aren’t more people enjoying this exquisite beer that is the perfect marriage of a satisfying stout and luxurious chocolate? “We have shied away from some of the amazing imported crafts, and it’s a shame,” says Stammen. “Sam Smith’s Chocolate Stout is so well made. Flavorful but approachable, it’s a great discovery or ‘bridge’ beer for those who are interested in craft, but don’t want to dive right into the deep end. With all of the amazing IPAs out there, I get caught up drinking hops, hops and more hops, it’s nice to give my palate a different experience and play on the sweet, malty side of the beer flavor see-saw.” Speaking of the sweetness, chocolate stouts are the perfect complement to chocolate or fruit desserts. And, according to Stammen, “Chocolate stouts are perfect for layering with other beer styles. My favorite mix is Sam Smith’s Chocolate Stout with Wells Banana Bread. I also find my- self reaching for one when I’m feeling a little fuzzy the ‘morning after’ because it has a lot of flavor similarities to chocolate milk,” he laughs. There are a lot of great chocolate stouts out there, but as far as Sam Smith’s goes, Stammen says, “It was my first chocolate stout and nos- talgia goes a long way with me. It’s like a first car or a first girlfriend, Samuel Smith’s Chocolate Stout will always hold a special place in my heart.” Summertime means spending more time outdoors and cans make it even easier to bring your favorite brews A Can along on outdoor adventures. Not only are cans one of the hottest for Every packaging trends, they also protect the beer from harsh elements, block out light and are more environ- Quest mentally friendly than bottles. 8 www.origlio.com Leading the way for craft beer in a can, Oskar Blues began canning offerings in cans this year and, Firestone Walker released three their flagship Dale’s Pale Ale in 2002. Another notable brewery, of their popular beers in 12 oz. cans. Brewery co-proprietor Da- not so new to canning is Sixpoint. Originally offering their brews vid Walker explains, “We could have rushed into canning a few in 16 oz. cans, the Brooklyn-based brewery made the decision to years ago, but we wanted the timing to be right.” Brewmaster Matt switch to a sleek, 12 oz. can package. “Better beer at a better price Brynildson adds, “The market for canned craft beer is now hitting makes people happy,” said brewery President Shane Welch. “I’ll its stride, and canning technology has come a long way in a short drink to that.” 12 oz. sleek cans hold the same amount of liquid period.” as the standard 12 oz. can, but they occupy a smaller space in the refrigerator because they are not as wide. Cans are also a staple at With so many canned options, the selection process can be over- local brewery, Sly Fox – the first brewery in the Mid-Atlantic region whelming. Luckily, a few of our favorite breweries offer canned to install a canning line. “Cans are much safer than bottles from a variety packs. Blue Moon’s new Brewmaster’s Summer Cans Sam- shattering standpoint and are therefore more acceptable to have pler includes their flagship Blue Moon Belgian White Belgian-style outdoors,” says Sly Fox Beer Ambassador Jake Borer. The launch Wheat Ale, Summer Honey Wheat and White IPA. Oskar Blues’ of Helles Golden Lager in 2013 marked Sly Fox as the first brewery CANundrum variety consists of Dale’s Pale Ale, Mama’s Little Yel- in North America to utilize the innovative 360 Lid can technology, la Pils, Old Chub Scotch Ale and the new, Pinner Throwback IPA.

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