Sly Fox Brewing Co

STOCKING STUFFERS FOR

LOVERS draught lines holiday issue 2015

SPRING HOUSE

CMY

Over the past hundred years, our brewers have certainly engaged in their fair share of mischief. This beer – our rst India Pale Ale – has taken a dose of wickedness to brew. Starting with 2-row, caramel and wheat malts, which provide a bright copper color and fuller body, we then add Crystal and Bravo hops for aroma and a classic IPA bite. We nish it o by dry hopping with Centennials for even more ©2015 BLUE MOON BREWING COMPANY, GOLDEN, CO aromatic avor. So, crack open a bottle and enjoy how refreshing Wicked can be! BELGIAN WHITE, BELGIAN-STYLE WHEAT ALE Discover more at BlueMoonBrewingCo.com. PROSIT! draught lines holiday 2015 ON THE COVER: CELEBRATING 20 YEARS OF SLY FOX. LEFT TO RIGHT: PETER AND JOHN GIANNOPOULUS, BRIAN O’REILLY, DOC GIANNOPOULUS AND (CROUCHING) PETER GIANNOPOULUS JR.

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contents

10 HAPPY 20TH ANNIVERSARY SLY FOX

15 THE BOOKSHELF THIS HOLIDAY GIVE THE GIFT OF GREAT LITERATURE

16 MATT KEASEY OF SPRING HOUSE BREWING COMPANY GETS DRAUGHTED

22 TWEAK TRADITION BEER AND DESSERT IS THE BEST WAY TO BID ALL A GOODNIGHT

Editor in Chief Contributing Writer Art Director/Photographer Guest Writer Maryanne Origlio Julie Kovaleski Loren Leggerie Garrett Lee Williams

Senior Editor Contributing Writer Art Director/Photographer Guest Writer Maureen McCoy Meredith Rebar Michael Kuchar Steve Hawk Mark Your Calendars A Few Words From The Editors... Valley Forge Beer & Cider Festival | Oaks, PA Dear Beer Aficionados, December 5, 2015 – Greater Philadelphia Expo Center

Samuel Adams Ugly Sweater Run | Philadelphia, PA Take Time to Tweak Tradition We all look forward to holi- December 19, 2015 – Fairmount Park day traditions. They are com- forting in their familiarity but Winter Beer Fest | Philadelphia, PA sometimes it’s fun to shake things up. That is surely how December 27, 2015 – World Café Live new traditions come to be. In search of the new, Draught Lines asked some profession- | The Big Philly Beerfest Philadelphia, PA al foodies, those who happen January 15-16, 2016 – Pennsylvania Convention Center to share our love of craft beer, what they are doing with two of our favorite holiday and wintertime essentials, dessert and nightcaps. For more information about these events, and others visit our website: Our story, “Tweak Tradition, dessert served with beer is www.origlio.com the best way to bid all a good- Bourbon Panna Cotta night”, features the desserts of three innovative Philadelphians who understand the versatility of craft beer and its ability to complement the flavors in their cre- ations. Shannon Marie Jones of Dashing Rogue, one of the artisans we interviewed, generously shared her amazing recipe for Bour- bon Panna Cotta with Pistachio Brittle. Former Philly Beer Geek, Steve Hawk, re-examines the nightcap, offering no fewer than sev- en beers that can easily make even the most serious tippler forget For an electronic version of this publication, visit: get about the usual after dinner drinks. www.origlio.com All finished with your holiday shopping? We didn’t think so. Like us on Facebook Choosing the right gift for friends and family can be a daunting facebook.com/draughlines task even for the most ardent shopper. Our gift guide, “Stocking Stuffers for Beer Lovers”, offers great suggestions guaranteed to Follow us on Twitter please the beer lover in your life. And at prices that won’t break the bank, you might even want to treat yourself to a few items. @draughtlinesmag Finally, it had to be kismet that December is the month of Sly Fox Follow us on Instagram Brewery’s 20th anniversary. It’s our cover story and no picture is @draughtlinesmag more heart-warming than a family gathered around a Christmas tree with great craft beers in their hands. It’s not like any illustra- Check us out on YouTube tion Norman Rockwell would have put on the cover of the Saturday youtube.com/draughtlines Evening Post. But poor Norman didn’t live long enough to drink a Sly Fox. Maybe if he had, his art would have imitated craft beer life.

3000 Meeting House Road, Philadelphia, PA 19154 AVE REVIEWS Rum and Oats The Quintessential Holiday Beer Cocktail

Ingredients 8 oz. oatmeal stout, heated (We suggest Samuel Smith’s Oatmeal Stout) 1 ½ oz. rum 1/2 oz. vermouth 1/2 oz. cinnamon syrup 1 dash bitters 1 dash chocolate bitters Topping Whipped cream Cinnamon Preparation Add all ingredients to heat-resistant glass and top with whipped cream. Grate cinnamon over top and enjoy!

- Recipe adapted from John Codd of Wo Hing General Store in San Diego, CA REDISCOVEREDBEER Coronado Islander IPA

Josh Peacock Certified Beer Server and Origlio Beverage Sales Representative Coronado Islander IPA is full of Centennial, Chinook and Colum- bus hops that combine to provide an explosive burst of piney bitterness with luscious notes of apricot, grapefruit and mango. The beer is “a liquid expression of hometown pride,” according to Ron and Rick Chapman, owners of Coronado Brewing Co.

“This is a solid beer from a top-notch brewery,” says Josh Peacock of Origlio Beverage. “Coronado helped build the West Coast land- scape for craft beer, developing flavor profiles that breweries na- tionwide look to replicate.”

Peacock first tried the brewery’s flagship beer while bartending in Philadelphia. “We had a constant rotation of fantastic brews and Islander was always a favorite of mine… and it still is,” he says. “This beer is the pinnacle example of a West Coast IPA – huge hop bursts, piney bitterness, and enough of a punch to let you know you’re actually drinking a beer! There’s something about a West Coast IPA that excites my taste buds. Some IPAs have a softened hop character with a heavy malt backbone, diminishing the flavors that a West Coast-style seeks to achieve, while others are hop bombs, overwhelming to the point that no other characteristics shine through. Islander achieves a perfect balance of juicy, fruity lusciousness without an overbearing malt presence.”

“For me, Islander is a beer that conjures up memories of summer months, drinking on the deck in the sun with the grill going and Sublime on the stereo,” says Peacock. “But I wouldn’t hesitate to crack one open around the fire pit in the fall, or reward myself with a sip or two after digging my car out of the snow. This beer is a great anytime choice.”

With the surge in popularity of the IPA style, Peacock knows how easy it is to get caught up seeking the newest releases from the newest breweries. “A new IPA is released every 10 minutes it seems, and craft drinkers suffer from A.D.D.,” he laughs. “Regardless of popularity or the fantastic taste of their beers, established breweries tend to slip people’s minds. Coronado Islander IPA should not be forgotten.”

Coronado is known for their abundantly hoppy brews, but they offer other interesting beers to please all palates, like HopHead Red, Orange Avenue Wit and their Crown Series that includes some of the coolest and most revered brews available – Sock Knocker, Skull Wrapper, and Punk’In Drublic, which according to Peacock is named after “one of the best albums ever written and a nod to their love of punk rock, which is right up my alley!” TOUR THE PASTAND

TASTE THE PRESENT ATCHARLES FINKEL’S MICROBREWERY MUSEUM Prohibition was a dark time in the history of beer A collector at heart, Finkel curated his portfolio of imported beers and much of America’s beer memorabilia would by eschewing large corporate entities. He was more interested in finding small, family-owned breweries that crafted exceptional have been lost if it were not for visionaries like beers from quality ingredients. As a bonus, those breweries also Charles Finkel, founder of the craft beer import had long histories, great stories to tell and interesting memorabil- company Merchant du Vin and owner of Seattle’s ia. Over the years, Finkel collaborated with breweries like Samuel Smith and Lindeman’s to create, or re-create, new styles like oat- Pike Brewing Co. Finkel’s world-famous Micro- meal stout, porter, imperial stout and peach lambic, adding even brewery Museum, housed within the brewery’s more nuance to their stories. “Surprisingly, one of my jobs was to pub, traces beer’s eight thousand-year history. convince these companies how great they were and that people like me would purchase their beers, even at import prices that could be above what other beers sold for at the time,” he says. His collection is something to be seen. Returning his attention back to the museum, Finkel explains that inkel has made it his mission to search high and low for his- its goal is to engage guests in the proud and long history of beer, toric items relating to breweries around the world. “I can’t while educating and entertaining. One of the oldest items, and a remember a time when I wasn’t collecting something,” the favorite of Finkel’s, is a turn of the millennium Etruscan coin show- Fentrepreneur and museum curator explains. In 1989, after elev- ing barleycorn. It illustrates the transition from trading in grain en years of “collecting” exceptional independent European craft (especially barley) to coin. “I am especially proud of the featured beers like Orval, Samuel Smith, Ayinger and Lindeman’s for his brands with which we have an association, including those that are importing company, Merchant du Vin, Finkel’s love of art, history no longer in the MDV portfolio like Rodenbach and Yuengling, as and beer merged when he opened Pike’s Microbrewery Museum, well as our current brands,” says Finkel. “The collection includes which houses his extensive collection of beer memorabilia. Samuel Smith pub signs, gilded mirrors and antique labels. Ay- inger is represented by a collection of original mugs, old labels and Named “Seattle’s Best Museum Attraction” by City Search, the coasters, and we have a beautiful 1920 Orval decal, an enamel sign, brewpub museum houses over 7,000 items including tap markers, and several old photos of Pinkus and Lindeman’s.” matchboxes, historic advertisements, bottle openers, glassware, beer bottles, bottle caps and the largest collection of sheet music Visitors are welcome to walk through the museum with a glass of dedicated to drinking songs. If that’s not impressive enough, the beer in hand and many are surprised by some of the lesser known museum also houses one of the world’s largest beer book libraries. history, such as the role the church played in brewing. “This is something few Sunday schools today teach,” Finkel said with a smile. Finkel had the opportunity to explore the world of fine arts and cu- linary delights as a young adult while traveling throughout New York and San Francisco. That experience inspired him to study design and marketing in college. Coincidentally, he worked as a liquor store manager during his senior year. Speaking about his love of beer and decision to import beer into the U.S. through Mer- chant du Vin in 1978, Finkel says, “I felt that I was not well served D.G. Yuengling & Son, Inc. will bring life back to the original dairy by what was available at the time. As an entrepreneur having suc- building located across the street from the brewery. Built in 1920, ceeded in addressing a similar situation in wine, I speculated that I the dairy produced Yuengling ice-cream during Prohibition. The could translate my enthusiasm for beer into a business.” That was historic structure will be home to an expanded Yuengling muse- a red-letter day for American beer lovers. um, gift shop and sampling bar in early 2016. Marketing Manager Jennifer Holtzman says, “The museum will provide an overview of the brewing process and showcase Yuengling’s 186-year history that has spanned six generations.”

8 www.origlio.com Featured on 6ABC news, Seaport Museum’s exhibit, Hucksters: The Tumult of Dock Street gives visitors a fascinating look at Old Philadelphia. Open through February 2016, the exhibit takes visitors back to the time of Huckster’s (merchants) when Philadel- phia’s Society Hill neighborhood was home to the bustling and boisterous Dock Creek produce market. The story of Dock Street from its inception as Dock Creek to the present day brewery is told through historic photographs, memorabilia and a gallery of artwork created by local artists.

The former Fries & Schuele department store erected in 1902 on West 26th St. in Cleveland, Ohio served as Great Lakes’ first pro- duction brewery in the 90s. In May of this year it became home to the Great Lakes Symposium Visitor’s Center, where guests can learn all about GLBC’s commitment to handcrafted brewing.

Inside, visitors will find a timeline documenting Great Lakes’ jour- ney from a 7-barrel brewpub to the 23rd largest craft brewery. Large prints of GLBC’s five year-round beers are also on display, offering guests a closer look at the collage elements within each label.

www.origlio.com 9 he air was perfumed with the aroma of freshly-baked pizza and there wasn’t an empty seat at the bar to be had. Young fami- Tlies with children and grandparents in tow migrated from the front door to the restaurant’s long wooden tables. In other words it was a typical, busy Friday afternoon inside the pub at the Sly Fox Pott- stown brewery.

On this particular day though, brewery owner and partner “Doc” Giannopoulos, his sons John and Pete, and Pete’s son Peter were also in the pub. With pints of O’Reilly’s Stout in hand, three generations of Giannopoulos’s reminisced about 20 successful years in the increasingly competitive craft beer business and the brewpub where it all began. Brewmaster, and honorary family member, Bri- an O’Reilly joined the conversation after tending to a batch of his eagerly anticipated Sly Fox 20th Anniversary Ale. “Doc” Giannopoulos “We are first and foremost a family business,” Peter Giannopoulos

10 www.origlio.com Jr., Assistant Operations Manager of the Pottstown brewery admitted that he never dreamed that began. “I was five years old when someday he’d be popping the cork off of a bottle of 20th Anniversa- my dad opened the Phoenixville ry Ale. “I didn’t expect this back in 1995. We’ve grown beyond any- brewpub so I literally grew up in thing I thought we could get to. But somehow it all came together. the beer business. It’s where we We put our heads together as a family to solve problems. Brian’s forged our identity. To know Sly dedication and award-winning beers really put us on the map. And Fox is to know that pub.” the Borough of Pottstown encouraged us to think big and build a facility that has allowed us to grow, sometimes as much as 20% per Peter’s dad, the Founder and year, and realize our potential. They’ve been great partners.” Managing Partner of the Phoenix- ville Brewhouse & Eatery, added Peter Giannopoulos & Peter Giannopoulos Jr. Doc concurred with John, but while taking one to his son’s observation, “It’s where the personality of our compa- last sip of beer, he turned to his grandson Pe- ny is on full display. If you haven’t been there, it’s our version of an ter and offered another explanation. “The beer Irish pub, by that I mean a place where neighbors and families go business is in our genes. Your great-grandfa- and actually talk to one another. It’s also where the focus is selling ther, an immigrant from Greece, wanted me to great beer, one pint at a time. That is something we consciously set be a doctor, and I did as I was told. But that bar out to do. You see, in 1995 we couldn’t afford the kind of liquor he owned at 10th & Locust [in Philadelphia] license that would have allowed us to sell beer, wine and liquor way back when, it infiltrated the family’s DNA. made by other companies. It would have cost $300,000. Laying out Entrepreneurship skipped my generation. But that kind of money just wasn’t an option. So we took a different here we are back in the beer business.” John Giannopoulos approach, brewing and selling only the beer we made on the prem- ises.”

“But we sell really good Italian wine, too,” Doc added. “It’s just made in Delaware County. By law we can sell wine, if it’s made in- The names of Sly Fox beers, Rt. 113 IPA, Chester County state. Gino Razzi, the owner and winemaker of Penns Wood Win- Bitter and Schuylkill River Trail Ale for example, reveal that ery in Chadds Ford, where we buy our wine, is from Abruzzo, Italy. the brewery has a keen “sense of place”. That place, of He makes the kind of wine our family likes to drink. We want to course, is Pennsylvania, where German immigrants set- offer our customers the same wine we enjoy.” tled and brought their brewing traditions. “We take pride in being able to brew German-style lagers,” said Peter Gi- Peter Jr. continued, “And we sell the beers we like to drink – au- thentic, original interpretations of classic styles from all over the annopoulos. “You can’t hide your mistakes in a lager the world. Like our Helles Lager, made with German pils malt and way you can with an ale. It’s a signature style for PA brew- Saaz hops. It’s our gateway beer; something that even a domes- eries and we’ve won awards for them. tic beer drinker can appreciate and drinking it out of the 360° can Craft pilsners are growing in popularity makes it fun. You can really appreciate the beer’s aroma because and we make one of the best.” Anoth- the lid comes off completely. Then we price it fairly so millennials er nod to tradition is Sly Fox Christ- like me can afford to experience great craft beer. You won’t see 20 mas Ale. This malty, full-bodied red ale is IPAs from us. We don’t make pumpkin beer and there’s no flavor packed full of fresh mulling spices. Brew- of the month.” master Brian O’Reilly balances the flavors of ginger, clove, allspice, cinnamon and On that note, Brewmaster Brian O’Reilly nutmeg creating a truly unique seasonal joined the conversation. The group brought treat that never overwhelms the palate. him up to speed explaining that they were The festive label on the 750ml bottles and “reflecting” on what 20 years in the beer 12 oz. cans adds to the fun. business had taught them. O’Reilly admitted that he’s been too busy to reflect, but after a brief pause, he said that he’s been thinking about what it means to protect a brand like Sly Fox. His analogy is pure O’Reilly, a Brewmaster who is known to The brewery’s Pikeland Pils, was the first canned beer rock out from time to time. Brian O’Reilly ever to be awarded a gold medal at the Great American “Great beers are like rock bands,” he began. “They either Beer Festival. In 2012, Men’s Journal, which consistently play in cool venues or they die a slow death. Latching monitors the craft beer scene, listed Pikeland Pils as one on to an old tune gives you a false sense of security. Pike- of the “25 Best Beers in the World”. And land Pils was my original inspiration. And it is both an this past September, Sly Fox Grisette honor and my responsibility to keep it great and alive. Working Class Ale, a lighter take on a But ingredients change. Beer drinkers’ palates change. Belgian saison, brought home its third Quality must be maintained. On top of that, you have GABF medal in almost as many years; to keep moving forward. We’ve been doing more with one gold and two silver. Of this beer Bri- dry hopping lately. So our anniversary beer is a dry an O’Reilly says, “It’s a style we did first. hopped Belgian golden ale which melds pilsner and No one else cared about it, but I wanted pale ale styles. It’s a very dynamic beer and it’s got to be part of that history. I think we re- some interesting herbal notes. This is a special beer ally hit the sweet spot with this one. It’s so we’re putting it in our big 750ml bottles, but it’s spritzy and balanced with just enough the kind of beer you can feel completely comfortable dryness to make it a great food beer. drinking on a Monday night.” And it’s low in alcohol so you can drink a John Giannopoulos, President and Managing Partner few of them, just for fun.”

www.origlio.com 11 BRIGHTEN YOUR HOLIDAY

TABLEWITH BEERBy Garrett Lee Williams In the upcoming months, Pennsylvania will be wrapped Dan Lan Hamm of A. Bar in Rittenhouse spends his days among in a cocoon of bone-chilling winter weather, but with bottles of liquor, tap lines and oysters. His manic energy, sharp that comes the holidays and the opportunity to gath- mind and gracious smile make him a perfect guest at any holiday gathering. When queried about his favorite holiday beer, Lan er with friends and family around a table filled with Hamm chose Samuel Smith’s Oatmeal Stout. “Everything from the good food and celebratory libations. wonderful bouquet of baking spices on the nose, to the shiny gold wrapping reminds me of my favorite time of year. The pleasant A few local beer celebrities chimed in on the brews combination of roasted barley and oats gets me thinking of roasted that grace their holiday get-togethers. duck and pork dishes, which I love cooking on cold winter days.” Jon Myerow, owner of and “Beer Decider” for the ever popular Tria Cafés and Tria Taproom says Brasserie Dupont’s Avec les Bon Voeux is his holiday brew of choice. Since 1970, Brasserie Du- tarting with a man who spends a good portion of the year pont has been brewing this wonderful beer to share, at first with (in truth, all portions of the year) doing manual labor all by only close friends, but as the years passed, they began to produce his lonesome, Jon Defibaugh, Brewmaster for Evil Genius, enough to distribute to larger audiences. Myerow tends to lean to- said that he thoroughly enjoys Great Lakes Christmas Ale. ward the nostalgic, often referring to his high school nicknames, so “Great Lakes produces some of the cleanest, most well-refined it’s an appropriate vintage for him. “The brewery's iconic Saison Sbeers in the country, and their Christmas Ale has long been one of Dupont is legendary for pairing with pretty much everything, but my favorites. It's never over-the-top with the spicing, and it's the this strong, hazy, golden seasonal pairs beautifully with both food perfect bottle to split with someone while having a rich dessert. My and cold weather,” he says, noting that the 9.5% ABV will keep you wife makes a ‘mean’ vegan Black Forest Cake with cherries that “warm and lively!” pairs perfectly with it.” Chef Scott Schroeder of American Sardine Bar and South Philly Andy Farrell, Brand Director of City Tap House is a guy who Tap Room likes to imbibe Jack’s Hard Cider with his open-faced knows how to bring people together in a big way. He likes to keep squid gravy sandwich on garlic bread. Bright flavors from the cider his spirits bright with Sly Fox Christmas Ale. “Always keeping contrast and enliven the hearty gravy-soaked garlic bread and hav- intensity, contrast and resonance in mind... a hearty winter [beer] ing squid in December is definitely a decadent repast. works well with turkey and traditional Thanksgiving fruit (cran- berry) and spice (thyme/rosemary/lemon). Sly Fox Christmas Axel Tuveson, a man who calls Stateside on Passyunk Ave. his won't overwhelm the meat, and it enhances the taste of everything home office, lives mostly in a world of bourbon. Switching over to on the table.” his also prodigious beer knowledge, he bellied up to the bar with his contemporaries and decided that Great Lakes Edmund Fitzger- Tomme Arthur, co-founder of The Lost Abbey either spends the ald Porter is his beer of choice. The holidays, whether it’s Hanuk- holidays at home in San Diego or in Palm Desert with his wife’s kah, Christmas or whatever those who follow the Flying Spaghetti family. On his holiday table you’ll find, “A smattering of things,” Monster celebrate, are about family. Axel says, “As I have some he says. “Our Avant Garde is versatile enough for ham and turkey, family in Massachusetts, I love a good New England Clam Chow- but if it’s steak we’re having, I usually go for wine.” However, Ar- der. The slightly bitter, roasted qualities of Great Lakes’ porter pair thur admits that his favorite holiday splurge is “really bad cheese so well with the hearty, creamy qualities of the chowder – almost and bean dip with corn tortilla chips washed down with any fresh the same way that a bold cup of coffee takes to a little cream.” IPA.”

12 www.origlio.com www.origlio.com 13 HOP ART Samuel Smith’s Winter Welcome

Tradition has always been an important part of the Samuel Smith’s Brewery in England. Since 1758, the Old Brewery at Tadcaster, located in Yorkshire, has brewed legendary beers with the hard, crystalline water drawn from the original well sunk over 200 years ago. Another time-honored Sam Smith brewing tradition is the making of a rich, malty seasonal beer called Winter Welcome.

For the last 26 years, American beer drinkers have en- joyed an even newer Sam Smith tradition – the annual unveiling of Winter Welcome’s label. The artwork changes each year, but it’s always a collaboration between Washington State artist Craig Gillin and the beer’s importer Merchant du Vin. Gillin created the label for the 1990-1991 vintage (the first year Winter Wel- come was available in the United States) just as he was finishing art school.

“We always incorporate elements of the season,” says Merchant du Vin spokesperson Craig Hartinger, who collaborated on this year’s design. “Snowy weather, holiday celebrations, wintertime activities and meal- time gatherings are just a few examples of the art that has adorned the labels throughout the years.”

This year’s label shows the snowy exterior of a cozy cabin with a pair of skis propped up against the side. Peering through the window, we see two people sitting next to a fire, toasting with Winter Welcome. Gillin explains, “The pair are enjoying a well-earned warming beer after a long day of skiing, and we like the idea of sharing Winter Welcome with someone special.”

The look of the illustration was inspired by a technique called chromolithography, which was used to make food labels in the late 1800s and early 1900s. Though modern printing methods produced Winter Welcome’s label, Gillin wanted to replicate the vintage look of that era. “I used a pointillism technique with gouache paint to create the same effect as chromolithography. The brewmasters in England recreate the liquid in the bottle each year with such care and respect for traditional technique that it deserves to be represented with imag- ery that conveys Samuel Smith’s heritage and sincere commitment to quality.” TB the bookshelf

THIS HOLIDAY, GIVE THE GIFT OF GREAT LITERATURE. Bucket List Bars: Historic Saloons, Pubs and Dives of America, Goodnight Brew: A Parody for Beer People and The Comic Book Story of Beer are educational, yet entertaining selections. Whether in need of a present for a history buff, someone young at heart or a lover of comic books, one or all of these books should be on your holiday gift list.

GOODNIGHT BREW THE COMIC BOOK BUCKET LIST BARS A PARODY FOR BEER PEOPLE STORY OF BEER HISTORIC SALOONS, PUBS AND DIVES OF AMERICA Who says grown-ups can’t enjoy a bedtime THE WORLD’S FAVORITE story? Based on the children’s classic, Good- BEVERAGE FROM 7000 BC TO For the adventurous beer lover with a passion night Moon, this short novel is perfect for the TODAY’S CRAFT for the past, Bucket List Bars: Historic Saloons, beer drinker who’s still a kid at heart. Good- BREWING REVOLUTION Pubs and Dives of America is a must read. Au- night Brew: A Parody for Beer People follows a thor Clint Lanier has made it his mission to crew of brewers (who happen to be animals) explore the most diverse American bars, all of as they close their brewery for the night. The The Comic Book Story of Beer written by Jona- which have unique histories. The comprehen- characters offer educational highlights on the than Hennessey and Mike Smith with illus- sive list includes bars that have helped shape brewing process, beer ingredients and various trations by Aaron McConnell explores the the history of our nation and others that have styles as they wish each one goodnight. The 9000-year history of beer through thorough- served as local watering holes for celebrities story comes to life through the rhyming words ly-researched historical events and depictions both past and present. The author adds a little of author Karla Oceanak and the cheerful il- of different brewing cultures world-wide. grit to the pages by featuring some of the most lustrations, courtesy of Allie Ogg. "This book Readers are informed of the numerous ways dangerous locales alongside the classic gems. easily brings out a smile and the desire to meet in which beer has played a significant role in Through stories told by owners and bartend- a hops wildebeest [one of the brewers] in his the lives of mankind through stories about ers, readers get the inside scoop on each bar’s natural brewery habitat,” says John Holl, edi- Ben Franklin, Fritz Maytag and Michael Jack- history with advice on menu items that cannot tor of All About Beer Magazine and author of son among others. Don Russell, a.k.a. Joe Six- be overlooked. The American Craft Beer Cookbook. pack, recently reviewed this book on his blog saying, “This is not one of those pulp rags we used to page through as kids. It’s solid, thoroughly researched and indexed.” Books available at amazon.com.

www.origlio.com 15 gets draughted

16 www.origlio.com MATT KEASEY Spring House Brewing Company

www.origlio.com 17 Owner of Spring House Brewing Co., Matt Keasey breweries using the peel and I think that helped set it apart from took a position with a pharmaceutical company similar grapefruit beers out there. We will be offering it year- round in 12 oz. cans in 2016! after graduating from Penn State University. It wasn’t long before he decided that corporate D.L. If you had to choose one, which beer style is your brewery America wasn’t for him. “I want to wake up every known for? morning and be excited about my work,” he says. M.K. I would say stouts. We offer many variations and we play around with different ingredients in each. Big Gruesome (choc- In 2006, he fulfilled his dream, opening the doors olate peanut butter stout), Little Gruesome (peanut butter and of Spring House Brewing Company in Conestoga, jelly stout), Satan’s Bake Sale (mint chocolate chip stout), The PA. The brewery and tasting room were both lo- Martians Kidnap Santa (egg nog stout) and Bloodlust (Russian cated in a converted barn on his property, but as Imperial Stout). larger and larger crowds flocked to the brewery, D.L. With the holidays quickly approaching, your Christmas Keasey knew a move was inevitable. “It was too beers will soon be released. What ingredients are used to create overwhelming, so I decided to open a brewpub these unique brews? in a different location.” In February of 2011, the M.K. Satan’s Bake Sale, our mint chocolate chip stout is brewed Spring House brewpub opened just a few miles with cacao nibs, cocoa powder and peppermint leaves. It packs from the original location. It, too, was wildly suc- a chocolate punch! I’ve been told it’s like drinking a Thin Mint cook- cessful, so in July of this year, Keasey and his wife ie. The Martians Kidnap Santa is our version of egg nog without the Nikki opened up a third location on Hazel Street in rum. It’s brewed with the traditional spices you would expect to find in egg nog, which complement the flavors of the stout really well. Lancaster, PA which houses both the brewery and a taproom. D.L. Your beers have some of the coolest names and label graph- ics. Who names them and designs the labels? Draught Lines sat down with Keasey to discuss the brewery expansion, his unique brews and what we M.K. I come up with the names of each beer. They are typically inspired by movies and television shows I watched growing can look forward to from Spring House in 2016. up. I was into sci-fi and horror, hence names like The Martians Kidnap Santa. Once I come up with the name, I send it to our D.L. For those folks who haven’t seen the new place yet, how graphic designer who comes up with the image. He usually would you describe it? tries to incorporate elements of the movie or TV show it was inspired by. M.K. I wanted the new space to be open – a 360 degree experience for visitors. Nothing separates the brewery from the bar D.L. Which beer styles do you prefer to drink? and restaurant, which my designer tried to talk me out of, but I felt strongly about having a totally immersive experience that M.K. I don’t have a favorite style, but I really enjoy beers that are peaked our customer’s senses as soon as they stepped through well-crafted and have lots of flavor. I like Belgian beers, hoppy the door. You can smell the aroma of the ingredients, see most of beers and nice heavy stouts. the operation, hear the sounds of the brewing equipment and of course taste the beer and food on the menu. D.L. How has the beer industry changed since you have been a part of it? D.L. The new space has an edgy, industrial look. What was it before you turned it into a brewpub? M.K. The number of styles being brewed is probably the biggest change I’ve seen. Wholesalers used to tell me they had a hard M.K. The building actually has quite a history. It’s been used for time selling styles that drinkers hadn’t heard of – now that’s all several purposes throughout the years – a roofing facility, a pick- folks are asking for! le canning factory and at one point, the space was even used to dry tobacco. With such an interesting history, we wanted to D.L. If you didn’t own a brewery, what would you be doing? reuse some of the materials and keep the industrial feel. Our tables are made from local reclaimed wood and we used some of M.K. I am fortunate that I love my work. If I did anything else, I the original ceiling for the wood flooring. This area of Lancaster would be a stay-at-home dad. I have three sons ages six, four is currently going through a lot of changes and revitalization, and two. which allowed us to customize the space. D.L. Will we see anything new from Spring House in 2016? D.L. Let’s talk about your beers! Which brew in the Spring House portfolio would you say is the most popular? M.K. The expansion, which has tripled our capacity from nearly 3,000 to 10,000 barrels, will allow us to offer many of our beers in M.K. Our grapefruit pale ale, Lexicon Devil did really well this 12 oz. cans to almost all of PA and much of New Jersey next year! past summer. We brew the beer with grapefruit peel to give it a nice grapefruit aroma and taste. I don’t know too many other

Go behind the scenes with Matt Keasey for a look at the new Spring House Brewery & Tap Room 18 www.origlio.com www.origlio.com 19 DRINKTHESE NOW THE RECIPE CHANGES A BIT EACH YEAR Sly Fox Christmas Ale Sierra Nevada Celebration Ale Double Bastard Ale Samuel Smith’s Winter Welcome Ale Harpoon Winter Warmer Abita Christmas Ale

MEMORABLE MONIKERS Spring House Martians Kidnap Santa Egg Nog Stout Evil Genius Santa!! I Know Him! Curious Traveler Jolly Traveler

THE NEW NIGHTCAPS Coronado Stupid Stout Weyerbacher Quad Kasteel Barista Chocolate Quad 21st Amendment Lower De Boom Firestone Walker Velvet Merlin Lagunitas Brown Shugga’

HOLIDAY SPICE AND EVERYTHING NICE Samuel Adams Winter Lager Great Lakes Christmas Ale Cape May Mop Water Peak Holiday Saison

BIG BOTTLES = PERFECT GIFTS Allagash Interlude Heavy Seas Yule Tide

INSPIRED BY HANSEL & GRETEL Blue Moon Gingerbread Spiced Ale Shipyard GingerBreadHead UFO Gingerland

NEW THIS YEAR! Yuengling IPL Saranac West End Winter IPA Dogfish Head Pennsylvania Tuxedo

WINTER WARMERS Weyerbacher Winter Ale Sixpoint Global Warmer Oskar Blues Ten FIDY

HOPPED UP FOR THE HOLIDAYS The Lost Abbey Merry Taj IPA Port Hop Freshener Series: Tropical and Juicy Dock Street Rye IPA Green Flash Segal Ranch Session IPA

Want to know more about these beers and which foods pair best with them? Check out Origlio.com! Weyerbacher’s elegant, dark and complex ale, QUAD (11.8% ABV) is a richly flavored dark ale with intense notes of plum and raisin. Brewmaster Chris Wilson recommends enjoying it in a brandy snifter or wine glass to appreciate the aroma. Add a good book or a seat by the fireplace, and voila – instant relaxation. QUAD gains smoothness and complexity as it ages. Wilson explains, “The booze softens, making it incredibly smooth.”

Insanity, a barrel-aged version of Weyerbacher’s popular Blithering Idiot barleywine is as close to a traditional nightcap as you can get. Aging in whiskey barrels imparts a combination of vanilla, oak and whiskey notes to an already intense malt profile. At 11.1% ABV, this beer is sure to warm you from the inside out.

Maudite, the Belgian-style strong ale made by Canadian brewery, Unibroue sports a label featuring the devil and the fires of hell because Maudite is French for “damned one.” This beer’s aroma of wild spice and floral hops gives weight to a robust, maltiness and spiciness that is deliciously complex. Enjoy this 8% ABV warmer in a brandy snifter.

Chad Melis of Oskar Blues Brewery in Lyons, Colorado suggests Ten FIDY, an Imperial stout loaded with flavors of chocolate-covered caramel and coffee. At 10.5% ABV, this beer is made with enormous amounts of 2-row malt, chocolate malt, roasted barley, flaked oats and hops. “This fully roasted stout will warm you when you’re ‘bout to hunker down,” says Melis.

Firestone Walker brews a decadent oatmeal stout that’s ideal for sipping in the chilly months. Velvet Merlin offers robust cocoa and espresso aromas with subtle American hop nuances. Rich, dark chocolate and roasted coffee flavor with a creamy mouth feel and won- derfully dry finish create the perfect balance in this full-bodied stout.

From Baltimore, Maryland, Heavy Seas Brewing Co.’s holiday offering Yule Tide is a gingerbread weizenbock aged in rum barrels. This unique brew has spicy, clove-like notes from German weizen yeast and hops that blend perfectly with heavy doses of caramel and aromatic malts. It has a warming finish from the barrel aging and a 9% ABV that is very satisfying. Yule Tide is perfect for a holiday table.

Heavy Seas anniversary beer 20 Year Storm, available this December, is a bourbon-barrel aged Imperial ESB (10% ABV). Dark amber in color, it’s rich in caramel malt flavors and possesses a subtle vanilla flavor from the bourbon barrel aging. The balanced bitterness, combined with just a hint of roast from the chocolate malt, makes it a very bold beverage. A few sips and, chances are, you’ll want to settle down and pull up the covers. A NEW KIND of Nightcap Co-written by Steve Hawk

orget brandy, bourbon or fancy cream- Fbased liqueurs… after all, there’s nothing a beer drinker likes better than drinking beer. A proper nightcap only needs to be warming, perhaps with a little heat sensation at the back of the throat. And if that libation hap- pens to be beer, what could be better?

www.origlio.com 21 Tweak Tradition Dessert served with beer is the best way to bid all a goodnight

Lemon Gingersnap Pie paired with Dogfish Head Namaste, courtesy of Philadelphia’s Magpie Artisan Pie Boutique.

22 www.origlio.com Fox Nihilist Stout. It holds up nicely against all the brown sugar With its bubbly sweetness and woodsy smoke.” f you prefer to make it yourself, Shannon Ma- Irie Jones of Dashing Rogue shared her recipe carbonation and for Bourbon Panna Cotta with Pistachio Brittle. Jones, co-founder of Dashing Rogue is a local beer expert who hosts her own beer-based pod- cast. While on air, she is known as the Beer Mis- endless variety tress. Jones is, of course, very passionate about cooking. Her company will cater an elegant six- Shannon Marie Jones course beer dinner in your home, customized to your taste, diet and beer preferences. Guests always enjoy Jones’ of flavors, beer is tutorials explaining why she chooses to pair certain foods and beer.

Jones’ recipe for Bourbon Panna Cotta is flavorful and packed with the rich flavors of vanilla, spicy bourbon and warm sugar. best with holiday “Because of the versatility of this dessert, the beer pairings are almost endless,” says Jones. “A rich, roasty porter, stout or bourbon-barrel aged beer, like Weyerbacher Heresy or Allagash Cu- desserts. rieux, would be excellent.” Photo by: Greg Riccardi agpie Artisan Pie Boutique on Philadelphia’s Dashing Rogue’s Bourbon Panna South Street is the perfect pit stop for one- Mof-a-kind pies. This homey shop – it looks like Cotta with Pistachio Brittle it could be your grandmother’s kitchen – offers seasonal items made with fruits and vegetables Makes 4 Servings at their peak of freshness. Owner Holly Riccardi makes each crust by hand and fills them with 5 oz. heavy cream 1 Tbsp. warm water organic, local ingredients. Holly Riccardi 5 oz. whole milk ½ tsp. pure vanilla extract Ricciardi’s Lemon Gingersnap Pie would snap anyone out of ¼ cup granulated sugar 1 Tbsp. bourbon a winter funk. The gingersnap crust is perfectly spiced and the filling, made with fresh lemon juice, condensed milk and ginger 1 ½ tsp. powdered gelatin root, is light and billowy. She recommends serving it with Dog- fish Head’s wit beer, Namaste. “Bursting with a fragrant citrus and In a medium saucepan, heat the milk, cream and sugar until sugar fresh-cut lemongrass aroma with a bit of coriander spice on the is dissolved, stirring frequently. palate, Namaste complements the flavors of my holiday pie perfectly,” says Riccardi. Dissolve gelatin in warm water, then add to the saucepan with milk, cream and sugar. Stir until gelatin is dissolved. ince 2011, Vedge, the acclaimed restaurant located in the historic Tiger building on Remove pan from heat. Add vanilla and bourbon, and stir. Pour SLocust Street, has offered a classically elegant into 4 ramekins, wine glasses, or cupcake tins. Put in refrigerator dining experience that has changed the way to chill until set: 4-6 hours, or overnight. vegan restaurants are regarded in Philadelphia and beyond. “Is Vedge one of the best vegan restaurants in America? It might be one of the best restaurants period,” says Trey Popp of Phil- Pistachio Brittle Kate Jacoby adelphia Magazine. Co-owner and pastry chef ½ cup raw, shelled pistachios ¼ tsp. sea salt Kate Jacoby has created a “foodie” menu filled with unique dishes made with locally sourced, seasonal ingredients. A progressive, ¼ cup sugar ¼ cup water bold approach to cooking is what the menus at Vedge and Jacoby’s newest spot, V Street, are built on. Pushing the limits of what veg- Combine ingredients in a small saucepan on the stovetop until an desserts can be, Jacoby has been recognized as a James Beard sugar and salt are melted, and pistachios are coated. Remove Nominated Pastry Chef. from heat and pour onto a baking sheet covered in wax paper, and place in 350 degree oven for 15 minutes, stirring every 5 Sticky toffee date cake with cedar smoked ice cream and smoked minutes. Remove from oven and let cool. Break apart brittle and chestnuts is one of the seasonal desserts on the menu at Vedge. apply to solidified panna cotta. Based on an existing recipe, Jacoby is pushing the envelope even further this year by adding smoked ingredients that build the Top with drizzle of caramel for added sweetness and garnish. backbone of this dessert. Jacoby recommends pairing a bold, malty beer, like a Dubbel, a Belgian dark strong ale or a big stout, with Helpful Hint: Make the panna cotta in cupcake molds and pop this one. “My favorite beer to pair with the sticky toffee cake is Sly them out right before serving.

www.origlio.com 23 BEER CHILLER STICKS Chiller sticks allow drinkers to enjoy their brew cold from begin- ning to end. Perfect for parties or tailgating, simply freeze the stick and insert into the bottle to keep your beer cold until the last sip! STUFF IT! $12.99 at Amazon.com Affordable Stocking Stuffers for the Beer GREAT LAKES REFRESH MAGNETS Magnets add flare to any fridge, but the Great Lakes Brewing Co. Lover in Your Life refresh magnets also offer beer lovers a chance to enjoy the brewery’s newly designed beer labels, created by artist Darren Booth. Make this holiday a happy one and surprise These are more than just magnets – they’re conversation pieces. your beer lover with a stocking stuffed with Choose from 12 styles, $3.95 each at GreatLakesBrewing.com cool beer swag.

365 DAYS OF BEER CALENDAR Bubbling over with more beer and brewery recommendations, triv- ia, fun quotes, bar jokes and recipes than any beer lover can handle, the 365 Days of Beer 2016 Calendar is perfect for those who don’t want to wait until 5:00 PM to enjoy a pint. $14.99 at Calendars.com

CAPE MAY BREWING CO. COFFEE MUG Conjure up memories of sunny days spent at the Jersey Shore while enjoying a freshly brewed cup of coffee from aCape May Brewing Co. coffee mug. $9.00 at CapeMayBrewery.com

JELLY BELLY® DRAFT BEER JELLY BEANS Who knew Jelly Belly® offered a beer-flavored bean? The efferves- cent, crisp flavor of beer is packed into a golden jelly bean, finished with an iridescent coating for a “fresh from the tap bubbly look”. Satisfy a sweet tooth and a love of beer (sans alcohol) with these gourmet jelly beans! $2.49 at JellyBelly.com

For a chance to win these awesome stuffers

24 www.origlio.com STONE BREW SOAP BEER AND FOOD PAIRING GUIDE TEA TOWEL Created by Ever After Naturals and made with actual beer from Looking for a style of beer to complement your dinner menu, or a Stone Brewing Co., these crafty soaps are packed with scents so food to pair with beer you have on hand? The perfect match can unique, you've never smelled anything like them. Choose from be found on this tea towel created by Stuart Gardiner. Each towel Arrogant Bastard Ale, Sandalwood & Vanilla Smoked Porter and includes 61 food choices and 40 beer styles, for an astounding 2,440 Ruination IPA Spent Grain Soap. $6.00 each at StoneBrewing.com combinations! $14.00 at Uncommongoods.com

BREW STOPPERS MAGNETIC POETRY KIT – BEER EDITION The best way to cap an open bottle of beer, these vibrantly colored A beer fridge should be just as fun on the outside as it is on the rubber brew stoppers fit any size bottle, creating an airtight seal inside. Whether creating a hoppy haiku or a story of stouts, this to prolong the life of your beer and preserve the carbonation. Pur- magnetic poetry kit offers over 200 beer-themed word magnets to chase a pack of six for express a true love of beer. $11.95 at Kegworks.com $7.99 at Amazon.com

MULTILINGUAL CHEERS PINT GLASSES Toast the whole world with these colorful pint glasses covered with toasts in 16 different languages. Purchase a set of four glasses for $19.99 at Thinkgeek.com

REGRAINED BARS The holidays don’t have to be ALL about sugar and calories. San Francisco-based company, ReGrained repurposes spent beer grain to create healthy, delicious, sustainable treats, made with all natural ingredients! These deliciously nutritious bars are available in Honey Almond IPA and Chocolate Coffee Stout flavors. Purchase a 12 pack for $24.00 at Regrained.com

www.origlio.com 25 spent time and effort developing other products, but they were very interested in developing something of their own. After set- tling on a root beer, the most important aspect was creating one that was unlike any other,” says Dunman. The debut of the root beer was a huge success followed by a full line of premium soft drinks, all made with the highest quality ingredients and pure cane sugar. Hank’s Root Beer, Diet Root Beer, Wishniak Cherry, Orange Cream, Vanilla Cream and Birch Beer are available across the U.S. and overseas in beer distributors, grocery stores, casual dining restaurants and specialty shops.

ourmet sodas made with all natural ingredients – not corn syrup and artificial flavorings, are shaking up the soft-drink mar- Gket the same way that craft brews have changed the beer industry. New options are popping up left and right, some even with alcohol. The trend has even prompted big soda brands like Coca-Cola® to introduce Coke Life®, sweetened with a mix of sugar and the Liz Chiolan & Bill Dunman of Hank’s Gourmet Beverages plant-derived sweetener stevia, while Pepsi® is looking to launch a line of craft fountain sodas. “As with craft beer, people appreciate traditional Despite the seeming newness of this trend, two standout beverage flavors, but they are looking for something different producers have been offering top-notch crafty pop since the 90s. from time to time,” says Hank’s Business Developer, Liz Chiolan. “People/bartenders often use our sodas as mixers. It gives them Louisiana-based Abita Brewing Co. offers a plethora of beers with the flexibility to put a new twist on any number of alcoholic bever- no preservatives, additives or stabilizers. Their beers, which in- ages, particularly vodka or rum. Hank’s Gourmet Root Beer with clude the wildly popular Purple Haze, brewed with fresh raspber- Jagermeister is awesome.” ries and Turbodog, a dark brown ale with a rich body and sweet, toffee-like flavor are all cold filtered, resulting in some of the finest, So, what sets Hank’s apart from other gourmet sodas? “Our passion freshest beer, proven by great chefs of the south who use Abita for a quality product,” says Dunman. “Considering the flavor profile, beer in many recipes. But, did you know that the brewery first pro- the proprietary bottle and foil labels, we offer the highest quality duced their non-alcoholic craft root beer in 1991? product of its type.”

“There’s a long history of brewers making root beer,” says This June marked the 20th anniversary of Hank’s Gourmet Root Leo Basile, Vice President of Sales for Abita. “That’s how Beer. To celebrate the milestone, a batch of commemorative sodas many breweries kept their doors open during prohibi- emblazoned with a 20th Anniversary logo was released. And this tion. We’ve combined that history with Abita’s commit- spring, Hank’s is set to offer a seasonal flavor as part of a year-long ment to using locally grown ingredients in our all-nat- celebration. “Everyone owes it to themselves to try Hank’s,” says ural, craft-brewed root beer. It’s reminiscent of soft Chiolan. “Our beverages are truly unique, creamy and scrump- drinks made in the 1940s and 50s, created with the tious.” flavor and fun of New Orleans.” So there you have it – get out those frosty mugs and get to slurpin’! Made with a hot mix process using spring water, herbs, vanilla and yucca (to create the foam), Abita sweetens its root beer with pure Louisiana cane sugar and it’s naturally caffeine free!

Closer to home, Hank’s Gourmet Beverages was started If you haven’t tried Coney Island Root Beer yet – what are you waiting by Hank Salvatore and his sons, Frank, John and Tony with Bill Dun- for? With hints vanilla, licorice and birch, this hard root beer will bring man. Their iconic root beer was first introduced to Philadelphia in you back to that legendary boardwalk. 1995, and since then, demand for their gourmet soda line has steadily increased. For fans of ginger ale and orange soda, Henry’s Hard Soda will be available in January. Made with natural flavors and real cane sugar, Henry’s “Being beverage distributors, they [The Salvator family] had all taste bud-tempting hard sodas are quite sessionable at 4.2% ABV.

26 www.origlio.com MUSIC, MUSICIANS AND THE PHILADELPHIA BEER SCENE

ore than a few movers and shakers in the local beer community ous about music for 25. When asked about exploring the intersection of are also deeply involved with music. These two pursuits have music and beer, he recommends networking in both industries. “Most M more in common than you might ever imagine. people identify with music and it really helps when starting a relation- ship,” he says. “I’ve gotten plenty of beer placements at venues where Music or beer? Like the old chicken and egg conundrum, it is interest- my bands are playing.” O’Reilly added that music can also help pre- ing to explore which came first. For Luke Bowen of Evil Genius Beer pare you for a career in beer. “When I worked at a recording studio and Co., it was music. “I’ve been playing since I was 15. It was and will played in a band, I had to learn how to take care of everything. I think always be my first love,” he says. Bowen recognizes the extraordinary that helped in the early days of brewing when often times, no one was similarities between the beer and music industries. “One of the reasons there to guide me.” why beer and music are so comparable is the mutual respect for cre- ativity.” He explains, “There are only so many notes to choose from, For a full sensory experience that unites beer and music, Mark Wein- just like there are only so many malt, hop and yeast combinations. So mann, Area Sales Manager for Great Lakes Brewing Company and musicians, like brewers, respect the art of their contemporaries. Rever- avid guitarist, recommends attending Philly Beer Scene’s annual event, ence in both communities is earned through hard work and dedication; Band of Brewers at World Café Live. More than just a concert, Band of there are no shortcuts. The art of brewing, just like playing an instru- Brewers is a “battle-of-the-bands” style competition. The band mem- ment, takes time, practice and dedication that cannot be hurried.” bers must work at the brewery they represent. Participants insist that the competition is friendly, but the winners are selected by a panel of Music is woven into the very fabric of Sly Fox. The Pottstown, PA brew- judges. “The multi-level stages, the consistent quality of the show, and ery is committed to supporting local bands, which are the focal point of the beer choices are all top notch,” says Weinmann. O’Reilly agrees, many of their events. This makes sense since Brewmaster Brian O’Reil- “It’s amazing that so many brewers can rock! The band from Sly Fox ly and Sales Manager Corey Reid are both heavily involved with music. [featuring O’Reilly and Reid] has played every year of the competition Can Jam, a free music festival held every September at the brewery, is and we always have a great time.” Bowen adds, “It’s my favorite event a case in point. Thousands flock to the annual event to hear local favor- of the year. There are so many talented people in our industry. I love ites like American Babies and Hoots & Hellmouth, two bands recruited seeing everyone play music together.” by O’Reilly and Reid. The fourth edition of Band of Brewers will take place at World Café Live in Reid has been in the beer industry for 18 years, while he has been seri- early 2016.

Marilyn Candeloro Jersey Dan Luke Bowen Band of Brothers Photo By: Stephen Lyford Brian O’Reilly

www.origlio.com 27 COMING SOON 6 PACKS & Behind 24 -12oz BTL CASES the With Tomme ArthurSuds of Port Brewing/The Lost Abbey

The Lost Abbey’s Tomme Arthur is indisputably one of the world’s most adventurous brewers. From blending and barrel-aging to unusual fermentation, this Southern Californian takes inspiration from Belgian beers, then creates flavors that are, well, just amazing.

His much sought-after Cuvee de Tomme, an American wild ale aged in bourbon barrels with sour cherries, is a Draught Lines staff favorite.

Tomme Arthur takes us “Behind the Suds.”

D.L. Is there a story behind the name, The Lost Abbey?

T.A. One of my partners had an idea for a Belgian-inspired brewery. The beers would have roots in Monastic and Belgian Abbey brewing, but there would be no actual monks or abbey walls to brew behind.

D.L. Why do so many Lost Abbey beers have names with religious connotations?

T.A. It’s easier for people to remember the beers if there is a connec- tion to the great stories of the bible. Many people know them and they continue to be passed down from one generation to the next.

D.L. Merry Taj is not a typical holiday offering. Why offer such a hoppy beer at this time of year?

T.A. Merry Taj is unique in that it is an IPA, but hops are tradition- ally described as the spice of beer, so it makes sense to me to brew it for the holidays.

D.L. Why are The Lost Abbey beers packaged in cork and caged bottles?

T.A. When we opened the brewery, we knew that Belgian style cork and caged bottles would set us apart from other domestic producers. As an added bonus, there is such a celebratory feeling when the cork pops out. It's a sound I never get tired of hearing.

D.L. Your Non-Denomination ales blur the lines between wine and DOCK STREET beer. How so? T.A. The ability to use oak barrels and cull new and exciting flavors is what makes the Non-Denominational beers so much fun. Not BREWERY being beholden to any one style or manner of brewing means those beers are highly sought after. ESTEEMED RYE IPA D.L. What is your favorite beer to drink that is not produced by one of your breweries?

T.A. Pales and IPAs from great breweries always make me smile, and when in Philadelphia, I drink my fair share of Allagash White. Founded in Philadelphia 1985 Beer #Banter Champagne is old news! @DraughtLinesMag asked folks in the Twittersphere, “Which brew will you ring in the New Year with?”

@MartinelliGoss1 Kasteel Tripel or Kasteel Donker would be appropriate – served with a charcuterie plate. Mmmmm.

@ChristineHaze10 I love cider... So I would say #woodchuck.

@FirestoneWalker Champagne? Nah, we go big on New Year’s Eve. @FW_Brewmaster will be cracking open our big, boozy XIX Anniversary Ale.

@AllagashRob I’ll be popping the cork on a bottle of @AllagashBrewing Curieux!!

@Dogfishbeer Hmm... tossup between the velvety bottle-conditioned 75 Minute IPA and Higher Math, our 20th anniversary beer.

@CoronadoBrewing We’re drinking Idiot IPA. The one time bringing the idiot to the party is acceptable.

@LipstickNLager A Belgian. The candied Bel- gian flav would be yum!

@HopSnobbery I’ll go with a saison. Bubbly. Yeasty. Abita Wrought Iron® IPA embodies the resilient, indestructible nature @FocusedOnBeer I think a not-overly-sweet Belgian triple would work great in lieu of cham- of New Orleans. This India Pale Ale is forged with the intensity of pagne. Apollo, Equinox and Mosaic Hops for an intense fresh hop aroma with a tropical fruit ﬁ nish. Brewed with pale ale malt for a golden color as bright as iron from a ﬁ ery forge.

COLOR: Gold 9 ABV: LIGHT DARK HOPS: Apollo, Equinox & Mosaic 6.9% 80 BITTERNESS (IBU)

INSTAGRAM FACEBOOK TWITTER IOS & GOOGLE PLAY abita.com

Abita Brewing Company, LLC • Abita Springs, LA 70420 Samuel Smith’s Brewery Fine Ale, Lager & Cider Tadcaster,Tadcaster, Yorkshire,Yorkshire, EnglandEngland -- Est.Est. 17581758

Imported by Merchant du Vin, Seattle WA 98104 - merchantduvin.com the Lookout

creates beer-infused truffles for Valentine’s Day.

THE CALIFORNIA DROUGHT & CRAFT BEER In a part of the country where rain is desperately needed, craft brewers harness technology for efficient water usage, while still cranking out great beer.

Coronado Brewing Co. gets draughted Travel to the island community of Coronado with Rick Chapman to discover how his brewery’s exceptional beers celebrate his island roots in award-winning ways.

www.origlio.com 31 1190_NITRO_DraughtLinesFPFC_x1a.pdf 1 8/27/15 5:21 PM

NOW WE’RE USING NITROGEN TO MAKE AN IPA AS SMOOTH, BALANCED AND DRINKABLE AS WE MADE STOUT.

TM Brewed with Irish barley and crystal malt. Admiral hops for bittering. Late hopped with Topaz and Celeia hops. Dry

hopped with Challenger, Topaz and Cascade. 25/75 CO2 / N2.