BEER IS COOL Beers To

WHISKEY IS HOT BUT draught lines BEER IS fall 2016 COOL Beers to FALL FOR MARK HELLENDRUNG NARRAGANSETT BEER draught lines fall 2016 ON THE COVER: Mark Hellendrung of Narragansett 7 24 16 15 contents 7 REMINISCING ABOUT "THE ONE" BY DANYA HENNINGER 15 THE BOOKSHELF BEER PAIRING: THE ESSENTIAL GUIDE FROM THE PAIRING PROS BY JULIA HERZ & GWEN CONLEY 16 MARK HELLENDRUNG OF NARRAGANSETT BEER GETS DRAUGHTED 24 A MEGA EXPERIENCE UNIBROUE'S JERRY VIETZ RIFFS ON HIS COLLABORATION WITH A ROCK STAR Editor in Chief Contributing Writer Art Director/Photographer Guest Writer Maryanne Origlio Jessica Lawrence Loren Leggerie Lew Bryson Senior Editor Contributing Writer Art Director/Photographer Guest Writer Maureen McCoy Liz Starry Michael Kuchar Danya Henninger Mark Your Calendars A Few Words From The Editors... Newtown Beerfest | Newtown Borough, PA September 17, 2016 – The Stocking Works Dear Beer Aficionados, Kennett Brewfest | Kennett Square, PA “When the Eagles hike the ball, October 1, 2016 – Historic Kennett Square people start to forget about sum- mer beers,” says a colleague of ours at Draught Lines. While King of Prussia Beerfest Royale | King of Prussia, PA that may certainly be true for October 6-8, 2016 – King of Prussia Mall many sports fans, some of us need a reminder that sum- mer isn’t endless – even if the temperature remains in Conshohocken Beer Festival | Conshohocken, PA the 90s. October 15, 2016 – A.A. Garthwaite Stadium In this edition of DL, we preview the changes that will inevitably come. The days will Pottstown Brew Fest | Pottstown, PA get shorter, a bit colder and you’ll October 22, 2016 – Manatawny Park invite the familiar flavors of fall back as a welcome change. For more information about these events, and others visit our website: Speaking of welcome changes, our dear friend and acclaimed www.origlio.com beer writer, Lew Bryson, is back from his stint as the managing editor of the magazine Whisky Advocate. Yes, he is very knowl- edgeable about beer and whiskey. We don’t know which beverage he prefers – and he’ll probably never tell, but let’s just say that he appreciates the best that both have to offer. Which is why we asked him to opine about craft beers that offer the flavors of spirits vs. brown liquids that might not be as good as the price they command. A few brewers weigh in on the topic as well. For an electronic version of this publication, visit: Then, if you are into music, check out the story about the brew- www.origlio.com ing collaboration between Megadeth’s Dave Mustaine and Mas- ter Brewer Jerry Vietz. The beer they created, A Tout Le Monde, Like us on Facebook is surprisingly light considering this musician’s heavy metal facebook.com/draughtlines inclinations. But that just goes to show you what can happen when two artists share a vision. Follow us on Twitter @draughtlinesmag Finally, we highlight some wonderful fall beers, ask some of our favorite brewers to reminisce about the beers that helped define Follow us on Instagram their careers, and go in-depth with the man who rescued Nar- @draughtlinesmag ragansett Beer, Mark Hellendrung. All to help ease you into an autumnal state of mind. 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 Pumpkin Ale Waffles One bite of these beer-infused waffles will take you straight to the pumpkin patch. Ingredients 2 1/2 cups flour 1 tsp. cinnamon 1/2 cup brown sugar 4 eggs, divided 2 tsp. baking powder 1/2 cup milk 1 tsp. baking soda 2/3 cup pumpkin puree 1/2 tsp. salt 1 stick melted butter 1/2 tsp. ginger 1 cup pumpkin ale 1/2 tsp. nutmeg Preparation Preheat waffle iron. Get out three bowls. In the largest bowl, mix flour, sugar, baking powder, baking soda, salt, ginger, nutmeg and cinnamon. Stir until well combined. Divide the eggs between the last two bowls – egg whites in one, yolks in the other. Add milk and pumpkin puree to the yolks and stir until well combined, then add melted butter and stir again. Using a hand mixer, beat the egg whites until stiff peaks form, about 4 minutes. Add the pumpkin mixture to the dry mixture and stir until just combined, don’t over mix. Add the beer and stir until combined. Gently fold in the egg whites. Spray waffle iron with butter-flavored cooking spray. Cook waffles according to manufactures’ directions. Recipe makes 6 to 8 waffles. -Recipe courtesy of TheBeeroness.com Reminiscing “Theabout One rofessional brewers craft many dozens or even hund- reds of beers. Into each Pone they pour a bit of their heart and soul. For most of them though, there’s a special brew that launched a career. It could have been because the label was beautifully symbolic, or because the recipe was totally unique. Maybe it was because they used a never-before-tried brewing method, or because the beer was praised by a world-re- nowned expert. Or it could have been appreciated as an hom- age to an old-time classic, or something that was a surprise smash hit . By Danya Henninger www.origlio.com 7 "Funnel Cake started selling like, well, hotcakes..." For Jamie Queli of Forgotten Boardwalk, it was those last two put together. As she readied her brewery for its late 2014 launch in the former Cherry Hill home of Flying Fish, the Jersey Shore native got into a tiff with her head brewer, David Bronstein. He badly wanted to make a cream ale as one of his first offerings; Queli was not down with it. “It’s not a very popular style, and I doubted it would be a high-selling beer,” Queli says. She told Bronstein that if he could figure out a way to ensure its popularity, she’d give in to his cream ale dreams. His answer was to brew it with real vanilla beans and lactose for extra body, but the kicker was the name: Funnel Cake. Sure enough, it was an immediate sensation. Funnel Cake started selling like, well, hotcakes, and hasn’t stopped. Jamie Queli Forty-one percent of the beer Queli sells is Funnel Cake. “People love it because it’s every bit as good as a Belgian..." That’s right about in line with Weyerbacher’s best-seller, Merry Monks. Founder Dan Weirback says it makes up 40 percent of the brewery’s sales and he credits Mer- ry Monks with boosting his brewery’s profile – albeit a decade-and-a-half prior. In early 2000, Weirback took a trip to Belgium and fell for the rich, sweet, bottle-con- ditioned ales omnipresent in Belgium. Inspired, he re- turned to his Easton, PA brew house, determined to create one of his own. Merry Monks was introduced that winter as a seasonal. Demand was so great that by 2002 it was a year-rounder. “People love it because it’s every bit as good as a Bel- gian,” Weirback says, “but not nearly as pricey.” The buzz-inducing 9.3 percent ABV tripel is now the brew- Dan Weirback ery’s best seller. “It looked goofy teetering over our boil kettle, but it worked.” “Balanced” isn’t exactly a word that could be applied to Dogfish Head 90 Minute IPA – and that’s entirely by design. When Dogfish first started making it back in 1999, “there weren’t any other Imperial IPAs that I knew of,” says president and founder Sam Calagi- one. To create its intense, pungent hoppiness without accompanying bitterness, he rigged a DIY-hopping machine out of a perforated bucket, duct tape and a vibrating hand-held football game. “It looked goofy teetering over our boil kettle,” Cala- The bohemian vibe of philly's most eclectic street wasgione nearly says, “but lost it worked.” to highwayThe brewery is now known throughout the world for its unique contin- construction. beer-loving entrepreneurs saved theual-hopping day and style, the and vibe it all startedlives with on. 90 Minute Sam Calagione IPA. 8 www.origlio.com “As soft and aromatic as the best from Bohemia.” What’s considered high in alcohol has evolved quite a bit. When Philadelphia’s Dock Street Brewing introduced Illuminator Dop- plebock in the late ‘90s, its 7.5 percent ABV was “unheard of,” says co-founder Rosemarie Certo. She points to the dark lager as a memorable career point, but there’s another Dock Street beer she credits for inscribing her name into beer history: Bohemian Pil- sner. “I am most proud to have been involved with creating a pilsner that was one of Michael Jackson’s favorites,” she says, quoting the late beer author and luminary’s description: “As soft and aromatic as the best from Bohemia.” Bohemian Pilsner was Dock Street’s second commercially avail- able beer, and Certo loves everything about it, from the beautiful woman on the label to the time and care it takes to create. “A good pilsner is clean, complex and balanced, without blemish,” she ex- plains. “You might say that applies to all styles, but for pilsners there is nowhere to hide an imperfection. There is no single, over- powering ingredient... you see and smell and taste everything that Rosemarie Certo is present, good or bad. A pilsner takes time and pampering.” "Balanced and zippy..." Quality and consistency are what Cape May Brewing Co. founder Ryan Krill credits with making his five-year-old venture at the southern tip of New Jersey into a beer-lover's travel destination.

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