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SLY FOX the Trail and the Ale Draught Lines Spring 2017 SLY FOX the trail and the ale draught lines spring 2017 FISHTOWN ON FOOT crushable CRAFT beers draught lines spring 2017 ON THE COVER: Brian O’Reilly of Sly Fox Brewing Co. 8 16 23 15 contents 8 VILLANOVA UNIVERSITY CELEBRATES ITS DEMISEMISEPTCENTENNIAL ANNIVERSARY WITH DEMISEMI ALE 15 THE BOOKSHELF THIS CALLS FOR A DRINK! THE BEST WINES & BEERS TO PAIR WITH EVERY SITUATION BY DIANE MCMARTIN 16 THE TRAIL & THE ALE: BREWMASTER BRIAN O’REILLY & SLY FOX SRT ALE 23 FISHTOWN ON FOOT Editor in Chief Art Directors/Photographers Guest Writers Maryanne Origlio Loren Leggerie Lew Bryson Michael Kuchar Steve Hawk Christopher Munden Senior Editor Contributing Writers Maureen McCoy Jessica Lawrence Doug Williams Mark Your Calendars A Few Words From The Editors... Locals Only Beer Fest | Philadelphia, PA April 22, 2017 – Independence Seaport Museum Dear Beer Aficionados, Decibel Metal & Beer Fest | Philadelphia, PA Now that warmer weather April 22, 2017 – The Fillmore has finally arrived, beer dri- nkers may find themselves emerging from the winter Greater Northeast Philadelphia Beer Festival | Philadelphia, PA doldrums in search of new, May 6, 2017 – Cannstatter Volkfest Verein springtime beers and fun places to drink them. Phoenixville Beer & Wine Festival | Phoenixville, PA May 13, 2017 – Kimberton Fairgrounds At least that’s how we feel at Draught Lines. Fortunat- ely, the Delaware Valley All-Star Craft Beer and Wine Festival | Philadelphia, PA beer scene is, quite simply, May 20, 2017 – Citizens Bank Park on fire, so there’s no short- age of things to experience. That’s why this issue puts Philly Beer Week | Philadelphia, PA our local beer scene in the June 2-11, 2017 spotlight. For more information about these events, and others Philadelphia is a city of neig- visit our website: hborhoods. And no neigh- borhood has evolved more than Fishtown. We took a weekend trip www.origlio.com there, stopping by some of our favorite haunts like Johnny Brenda’s and Loco Pez, and we got a tour of the new Evil Genius brewery! Check out our story, Fishtown on Foot, for a completely mapped out pub-crawl. Then we drove up to Pottstown and spent an afternoon with Sly Fox Brewmaster Brian O’Reilly. The brewery is surrounded by acres of land, perfect for outdoor events like Can Jam and their not-to-be For an electronic version of this publication, visit: missed Goat Races. But O’Reilly and his team have been captivated draughtlinesmag.com by the Schuylkill River Trail, which runs alongside their campus. It has inspired a beer, SRT Ale, and a desire to preserve this natural Like us on Facebook treasure that connects the Leigh Valley to Philadelphia. They don’t facebook.com/draughtlines just brew great beer up there. Follow us on Twitter In addition to all the local beer happenings, we clear up the differ- @draughtlinesmag ence between light beers and session beers, showcase some of our favorite tap handles and so much more. Follow us on Instagram No doubt about it, this is a great place to live if you love beer. And @draughtlinesmag as always, this magazine is best enjoyed with a beer in hand, so crack open a cold one, find a spot in the sun and enjoy! Check us out on YouTube youtube.com/draughtlines Cheers, draught lines is a publication of Origlio Beverage. All rights reserved. The Draught Lines Editorial Staff 3000 Meeting House Road, Philadelphia, PA 19154 AVE REVIEWS Cucumber Basil IPA Cooler Ahhhh… springtime. The temperature begins to rise, flowers start to bloom and gray skies slowly turn blue. This time of year calls for a deli- ciously light and refreshing cocktail. Jacquelyn Dodd (a.k.a The Beeron- ess) has created the perfect IPA cooler to enjoy as the weather warms. Ingredients 1 ½ oz. vodka 2 basil leaves, chopped (2 additional small leaves for garnish) 6 slices of cucumber (2 for garnish) 3 oz. sparkling lemonade 3-6 oz. IPA with citrus notes, like Sierra Nevada Tropical Torpedo Preparation Add the vodka, basil, cucumbers and sparking lemonade to a shaker half filled with ice. Shake several times, pour into an IPA glass, straining the cucumber and basil. Pour beer into the glass and gently stir. Garnish with a cucumber slice and basil leaves. Serve immediately. -Recipe courtesy of thebeeroness.com REDISCOVEREDBEER Saison Dupont Beer and spirits author Lew Bryson risp, spicy, refreshing and balanced are the adjectives Lew Bryson uses to describe one of his all-time favorite beers. He says it should be enjoyed anytime, anywhere. “I’ve served Saison Dupont at cel- Cebrations – birthdays, New Year’s Eve, graduations – and I’ve shared a bottle with my wife, while we were stripping wallpaper.” Saisons, also called farmhouse ales, originated in Belgium. Think of the style as a unique pale ale. Saisons are light in body, with a dry finish. But the Belgian yeast creates flavors you don’t find in typical pale ales. Your first sip of Saison Dupont starts off with a pleasant, thirst-quenching bit- terness, followed by spicy hops, a touch of pepper and stone fruit notes. Yes, saisons are great thirst-quenchers, but the style is also wonderful with food. “Saison Dupont works really well with food – especially seafood,” offers Bryson. “I’ve had a hard time finding another beer that works as well with such a wide range of fish and shellfish; maybe not fra diavolo style, but most others. I think it’s the effervescence and the spice. It’s also great with a variety of cheeses.” The Dupont brewery in Belgium is now run by Master Brewer Olivier Dedeycker, fourth generation of the Dupont family. “Olivier’s attention to detail is incomparable,” says Bryson who believes that Dedeycker’s approach, deeply rooted in history, “ensures the beer’s consistency and authenticity.” And it’s the reason why it takes 60+ days to make one bottle of Saison Dupont. “Dupont’s saison deserves to be rediscovered because of its effortless consistency paired with a beautiful level of complexity. It doesn’t shout, it doesn’t need to. The flavor of these Belgian beers runs the gamut from crisply refreshing to deeply complex, and Saison Dupont sits right in the middle of that. There’s always room for it in my drinking schedule,” says Bryson. So, why do people overlook this beer, even though it’s been called the best in the world? Bryson thinks it’s “for the same reason they overlook a lot of the Belgian classics: familiarity has bred complacency. When American craft brewers produce a fleet of saisons, the original gets lost.” Giving the beer one last plug, Bryson adds, “Saison Dupont is so complex, it satisfies the most seasoned beer connoisseur, yet so approachable that a novice beer drinker can appreciate it as well. This beer makes friends easily. Beer lovers should ‘rediscover’ Saison Dupont to simply enjoy it, but also to establish the mark for judging American versions. Many Amer- ican saisons don’t measure up, or worse, overshoot the mark. Saisons need some balance, some restraint, and Dupont has it instinctively.” 8 draughtlinesmag.com Villanova University Celebrates its Demisemiseptcentennial Anniversary with Demisemi Ale pale ale created by the founders of Cape May Krill and Henke created a pale ale brewed with a sam- Brewing Company for their Alma Mater is the pling of German pilsner malt, CMBC’s house ale yeast A strain and of course, a hefty dose of Centennial hops. toast of the Main Line. The beer’s name had to be Demisemiseptcentennial Ale. It pours a light copper, finishes crisp and is su- When it came time to plan a yearlong celebration for per crushable. Translation: with an alcohol content of Villanova University’s 175th Anniversary – that’s 4.5%, Demisemi is not a high octane beer. what a Demisemiseptcentennial is – Christine Quisen- berry and Chris Kovolski, both employees of the uni- CMBC has brewed other celebratory beers. In 2015 versity, knew they wanted the faculty, students and the company released #YOPO, short for You Only alumni to come together and share something very Pope Once, to commemorate Pope Francis’s visit to special. And what could be better than sharing a one- Philadelphia. The pale ale was brewed with “an un- of-a-kind, commemorative beer? They approached holy amount of hops”. Krill explains, “Both beers are Ryan Krill and Chris Henke, the founders of Cape kind of a coincidence. We are small enough where we May Brewing Company (CMBC), who just happen to can do fun things.” be Nova graduates – Class of 2005. These light-hearted, one-off brews have garnered “It was a perfect fit,” says Kovolski. “As Chris and CMBC some much deserved attention. “We’ve been Ryan built their company, they’ve done a great job ex- getting phone calls about Demisemi every day,” says hibiting what we call Villanova ideas and values. The Krill. “We’ve been getting so many phone calls, we way they’re committed to their South Jersey region, now have a script to follow.” the way they employ sustainable practices, the way they use local ingredients. It’s all reflective of what The phone has been ringing in Quisenberry’s office as we think makes our community at Villanova special.” well. “We’ve really been impressed with the feedback, and the demand. In a year when we’ve had some huge For Krill and Henke, who met at Villanova in the fall achievements – #1 overall seed in the mens NCAA of 2001 as freshman, brewing a beer for the Demisemi basketball tournament and a Top 50 University rank- – a much easier way to say Demisemiseptcentennial – ing from U.
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