Cape May Brewing Company

draught lines summer issue 2015

RYAN KRILL Cape May Brewing Company

draught lines spring/summer 2015

ON THE COVER: Ryan Krill of Cape May Brewing Co.

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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 Washington Crossing Brewfest | Washington Crossing, PA May 2, 2015 - Washington Crossing Park A Few Words From The Editors...

Sly Fox Bock Festival and Goat Races | Pottstown, PA May 3, 2015 - Sly Fox Brewery Dear Beer Aficionados,

Yardley Beer Fest | Yardley, PA A Draught Lines staff member came into work one morning waving May 9, 2015 - South Delaware Ave, Yardley around a few sheets of paper and said, “You have to read this.” Printed on the back of an old email was an article that appeared Philly Beer Week 2015 | Philadelphia, PA & Surrounding in GQ’s October 2014 online Suburbs blog. In a voice that was a combination of shock and May 29 – June 7, 2015 disgust, the co-worker contin -ued, “This article is written International Great Beer Expo | Philadelphia, PA by a famous chef who says he hates fancy beer, but loves May 30, 2015 - Philadelphia Navy Yard cheap, watery swill.”

This chef, who goes on to say For more information about these events, and others that popularly priced, light visit our website: beers are great with food, particularly the spicy variety, www.origlio.com is David Chang. Chang has a string of top-notch restaurants. 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 For an electronic version of this publication, visit: Anthony Bourdain, even had a 16 part series on PBS called The www.origlio.com Mind of a Chef. The guy has serious food cred.

Like us on Facebook So why would Draught Lines, a magazine, devoted to craft beer, facebook.com/origliobeverage repeat what this “better beer basher” had to say?

Follow us on Twitter Chang did say that he thinks lots of craft beers taste really good @origliobev 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 Instagram 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. Check us out on YouTube Thank you, David Chang for keeping it real. We are all entitled to youtube.com/user/origliobeverage drink what tastes good to us. Draught Lines will always present beers for our readers’ consideration, but we respect everyone’s right to drink whatever they like. draught lines is a publication of Origlio Beverage. All rights reserved. Cheers,

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 limited 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. developed by Crown Holdings, Inc. The entire lid of the can is re- Sly Fox offers the quartet of Pikeland Pils, Phoenix Pale Ale, Rt 113 movable, enhancing the drinking experience. “This technology al- IPA and Helles Golden Lager in their Box Set, giving the sampler lows the full flavor and aroma of the beer to hit the drinker’s senses a glimpse into the potential depth available from a brewery that and makes the can an even more appealing package for outdoor prides itself on authentic representation of classic beer styles. activities,” said Sly Fox Head Brewer, Brian O’Reilly. Sly Fox 360 IPA is also available in these innovative cans. Because there are so many wonderful canned beers available today, it only makes sense to pair them with some popular summer activi- The canning craze is far from over. More and more breweries are ties. So, no matter what your weekend brings, you will have a great canning their beers and for good reason. Harpoon recently an- canned craft beer companion! nounced that they will be releasing all of their core and seasonal

www.origlio.com 9 Biking Cycling has always been a huge part of Oskar Blues’ culture. So much so, that they created REEB cycles in 2011. Their bikes are created entire- ly in-house using 100% American-made materials. And, the brewery’s REEB Ranch, a 145-acre farm that serves as a beer and bike haven was opened in North Carolina last year. “We’ve been able to integrate our passions of the brewery, farm, restaurants and REEB Cycles into much of what we do,” says Oskar Blues founder, Dale Katechis, “and the REEB Ranch continues that effort.” The brewery’s newest year-round canned offering, Pinner Throwback IPA, combines eleven different -va rieties of hops for a juicy, tropical taste and aroma, perfect for refueling after a long bike ride. Surfing Surfing and California go hand in hand and lucky for us, some Cali- fornia-based breweries make awesome craft beers in cans. Pack some Firestone Walker cans in your beach bag for your next trip to the ocean. Easy Jack, Pivo Pils and Union Jack are all available in cans. San Fran- cisco-based 21st Amendment’s new session IPA, Down to Earth, and their popular seasonal, Watermelon Wheat, would both be excellent choices to bring to your next surfing lesson.

Sailing If a relaxed water activity, like sailing is more your style, bring some cans aboard. No other brewery knows how to navigate the water better than Heavy Seas. Pack some beers from the Baltimore-based brewery or you’ll be forced to walk the plank. This pirate-themed brewery offers adventuresome styles like CrossBones Session IPA and the seasonal Smooth Sail Summer Ale. Rhode Island is another state known for its beautiful harbors, and summer would be incomplete without some ice- cold lemonade to sip in the hot sun. Narragansett Del’s Shandy is a deliciously refreshing collaboration between the iconic lager and the region’s favorite summertime treat, Del’s Lemonade. These beverages will put the wind back in your sails and be a hit on any ship.

Camping Get in touch with nature while sipping some Sierra Nevada Nooner Pilsner, the brewery’s newest year-round offering, available in cans, or their flagship Pale Ale. Camping takes on a whole new meaning at Si- erra Nevada and cans are a natural fit for this environmentally friendly brewery. Sierra Nevada “Beer Camp,” held at both breweries in Chico, CA and Mills River, NC is an annual celebration of craft beer and brewing, where novices brew their own beers with Sierra Nevada brewers. Each year, one beer created during Beer Camp is chosen to be sold across the country! Hiking If you’re looking for a great local brew to take on your next hike, we’ve got the perfect beer for you! The environment means so much to Sly Fox that they’ve brewed a special seasonal release in collaboration with the Schuylkill River Heritage Area – SRT Ale. Sales of this golden, delicious hop-forward American pale ale will be donated to improve and maintain the 130-mile trail near the Sly Fox brewery in Pottstown and the original Brewhouse & Eatery in Phoenixville. “Brewing a tribute beer to the crown jewel of regional recreation was a natural for us,” says Brian O’Reilly. At 4.6% ABV, this beer was made especially for craft beer fans who love the outdoors. It’s the perfect, post-hike brew! Fishing Southerners aren’t the only ones who love to fish, but they do make some great beers that pair perfectly with the catch of the day. Shiner Prickly Pear, brewed in Texas and the Louisiana-brewed Abita Seer- sucker Summer Pils both have fruity notes that pair well with fresh fish, gumbo and jambalaya. Bait shouldn’t be the only essential in your tackle box! Laying on the Beach If the only summer activity you have planned involves working on your tan, well then, “Find Your Beach” and grab some newly designed Corona cans or sip on 150 years of Mexican tradition and pride by enjoying Victoria, Mexico’s oldest beer, now available in convenient 12 oz. cans. Wherever your summer takes you - there’s a can for that!

10 www.origlio.com THINGS YoU Know Didn’t About WEYERBACHER Brewing Co. A10 peek into one of PA’s favorite regional breweries Although not new to the craft beer scene, ity. Draught Lines stumbled upon the answer bloggers and fans still rave about the innova- when one of Weirback’s colleagues confided, tive beers produced by Weyerbacher Brewing “He never met a beer he didn’t want to brew.” Company. This beloved Pennsylvania brewery, founded by Dan Weirback exactly 20 years Since Weyerbacher’s most loyal fans don’t know ago, continues to experiment with new and ex- everything about the brewery, Draught Lines citing beer recipes. You have to wonder about did some digging and got the scoop, straight the source of this brewery’s sustained creativ- from the source – the awesome members of the Weyerbacher team.

www.origlio.com 11 1. The Brewery’s Name Has Roots Weyerbacher is the original spelling of Weirback. Dan’s family mi- grated to America from Germany 200 years ago, and he felt that naming his brewery after the family would be a nice tribute. 2. There’s a Funny Story Behind Blithering Idiot Weirback and his first sales rep visited a brew pub for an event where the two enjoyed a few (well maybe more than a few) beers together. The next day, the sales rep bluntly told Weirback, “You were a real Blithering Idiot last night.” Immediately, he knew that would be the name of their soon-to-be-released, perfectly balanced barleywine. Six months later, Blithering Idiot became so popular, the demand was triple what they originally brewed. “Weirback never met a beer he didn’t want to brew.” Dan Weirback, President and Founder 5. Sunday Morning Stout is NOT YOUR AVERAGE 3. Weyerbacher is Celebrating ITS 20th COFFEE BEER Anniversary in a Big Way “Sunday Morning Stout, the brewery’s newest spring seasonal re- To celebrate this huge milestone, Weyerbacher is releasing a 20th lease, is an American stout aged in bourbon barrels on coffee beans Anniversary beer and throwing a party! Head Brewer, Chris Wil- from Fieldstone Coffee Roasters,” says Mike Lubieski, Weyerbach- son explains, “Our anniversary beer is a Belgian strong dark ale, er’s Regional Sales Manager. The brewery worked directly with about 11% ABV. It’s a rich beer, almost black in color and a little less the local coffee roaster at the Easton Farmers Market to develop fruity than the special releases we have done in the past. We spent a the specific roast used to create this one-of-a-kind beer. Geoff Mi- long time developing our Belgian beer program, so it makes sense chalski, Weyerbacher’s Production Supervisor says, “Each barrel to brew a Belgian ale for the commemoration. The beer will feature is filled with 700 grams of freshly ground coffee, which makes it a new yeast strain that we haven’t used before, so that should be hard to transfer out of the barrel once it is ready. This beer is truly fun.” For details on the Anniversary party at the brewery go to Ori- a labor of love.” glio.com or “like” Origlio on Facebook. Sunday Morning Stout has the same malt bill as TINY with bitter- 4. They Expanded the Brewhouse and Created a Hop sweet chocolate and roasty notes that complement the coffee. “It is finished with an American ale yeast strain that gives the beer Minion a higher carbonation level and no fruity esters that are normally “Our new 40 bbl brewhouse was installed and operational in found in Belgian yeast,” explains Lubieski. Every year in March, February,” says Wilson. “It’s an American-made system from JV Weyerbacher will release Sunday Morning Stout, in limited quan- Northwest, designed to make the big beers that Weyerbacher is tities, based on the availability of the proper barrels and coffee to known for.” Lead Brewer, Scott Bixler says, “With our old system, make this unique beer. we literally couldn’t brew enough beer. Now we can brew four batches a day, about 160 bbls in 15 hours.” 6. Weyerbacher Recently Released a New Year- round Offering On a recent trip to a local brewery, Weyerbacher brewers came across the idea for a new piece of equipment they call a Hop Min- This spring, the sessionable sour, Tarte Nouveau joined the brew- ion. This new creation, designed and welded by an employee, adds ery’s year-round offerings! Lubieski was one of the many who a strong, fresh dose of hops to Weyerbacher’s brews. When the beer pushed to have Tarte Nouveau as part of their core lineup. “Ev- is circulated through the device it breaks down the hops into small- eryone wanted us to come out with a session beer,” he says. “We er particles which are then added back into the fermenter. As for are known for big beers and outrageous styles, so drinkers wanted the name, Bixler jokes, “It looks like a minion from Despicable Me! something different from us.” The brewers add Lactobacillus to the We are hoping to one day paint it to really look like one.” beer while it is still in the brew kettle, creating a tart, crisp, lemony taste with beautiful carbonation. At just 3.9% ABV, Tarte Nouveau is the perfect anytime beer.

Old Brewhouse New Brewhouse

12 www.origlio.com FUN FACT: This spring, the not so tiny, TINY was released for the first time in 12 oz. bottles. Until now, the 11.8% Belgian Imperial stout has only been available in large format 750 ml cork-topped bottles. Lubieski says, “TINY will be much easier to get your hands on, 4 packs will be more accessible to everyone.”

7. Last Chance IPA is More Than Just A Good Beer “We first brewed Last Chance IPA about two and-a-half years ago,” says Weirback. “It was a new recipe featuring West Coast hops and an underlying malt flavor.” The brewery donates 5% of the total sales of this beer to local animal missions throughout their distribution area. “Last Chance offers animals a last chance at finding a loving home,” continues Weirback. “We donate to a different rescue mission each month, and to date, we have raised a total of about $80,000, an average of $2,000 to $3,000 every Chris Reilly, QA/QC Lab and Barrel month. We have gotten a lot of support since the beer’s release.” Program Manager Sunday Morning Sout

8. The Brewery has an Extensive Barrel-aging Program Weyerbacher’s barrel-aged beers include Insanity, Heresy, Blas- phemy and Sunday Morning Stout, along with some other limited releases. QA/QC Lab Manger and Barrel Program Manager, Chris Reilly describes their Barrel Program as a creative avenue, “We fill barrels with blends and new brews that we can inoculate with Bret- tanomyces and Lactobacillus to make sour beers. Beer will extract the flavors of the wine or spirits that previously filled the barrels, creating new, unique flavors.” Reilly is currently working with Pi- not Noir barrels which provide spicy, vanilla and dark fruit flavors to the beer. Michalski adds, “We normally get 144 to 288 barrels at a time from wineries and distilleries. Once the beer goes through a primary fermentation, it is put into the barrels, which take a while to prepare. Each barrel is manually emptied of the remaining spirits or wine, which the team enjoys later,” he laughs. “To fill the Tarte Nouveau Tara Perruso, Visitor Center barrels, each one is stacked on tall racks, then purged with CO2 and filled with bright beer. The batch is cataloged, shelved and then monitored for a period of time where the beer picks up flavors from the barrel.”

9. Quality Control is of the Utmost Importance Through a partnership with the Philadelphia-based business, In- visible Sentinel, Weyerbacher, along with local brewery Victory, developed a new technology that allows breweries to detect beer spoilers within a three hour window, a process that previously took nearly 10 days. “We strive to put out the same, quality product every day,” says Reilly. “We monitor the beer and brewing processes down to the microbes and yeast.” Reilly works hard to ensure that there are no spoilers in the packaged beer, and the Pediococcus and Lactobacillus added to produce their sour beers, is done so in a controlled environment.

10. The Tasting Room Offers MORE OPTIONS FOR Chris Wilson, Head Brewer Last Chance IPA VISITORS New legislation recently passed that allows the brewery to sell pints in the tasting room. This change is one that fans are ecstatic about, as beers not available elsewhere can be purchased by the pint. In addition, for each new release, the brewery will host a special event featuring the new beer paired with food from local food trucks.

FUN FACT: Every weekend, Weyerbacher offers free brewery tours, rare beers on tap and various food trucks are always parked outside. Follow @Weyerbacher on Twitter to see which trucks will be in attendance each weekend. Tara Perruso of the Visitor’s Center explains, “We are open sev- en days a week, Monday through Saturday from 12 PM to 7 PM and on Sundays from 12 PM to 5 PM. The free tours are very informative and take you behind the scenes of the brewery.”

Geoff Michalski, Production Supervisor Scott Bixler, Lead Brewer

www.origlio.com 13 HOP ART

2015 will see a label revamp for all of Heavy Seas’ 12 oz. bottle offerings. The brewery is moving away from the cartoon feel in favor of an “edgier” look. The colors, logo and font style will remain the same, but each brew will have its own, more defined personality.

To create their labels, Heavy Seas works closely with Baltimore-based ad agency, Bevel Design. “It’s a col- laborative process from start to finish,” says Tristan Gilbert, Creative Director for the brewery. When Heavy Seas released two new offerings in January – the year-round CrossBones and the winter seasonal Deep Six, new labels needed to be created for both. “Bevel came up with some great concepts which turned into a completely new direction for us,” says Gilbert. “We knew then that it was time to give a small facelift to the other beers.”

“Heavy Seas’ beer labels have a sense of grit and texture, which reflects our spirit of adventure,” says Gilbert. “We are all about risk taking, rebellion, challenge and an active lifestyle. Symbolizing a certain swagger, our pirate logo is the perfect metaphor, and the ocean has always been one of man’s great- est challenges, and most inspiring adventures. We love people who have the courage and character to take on what life has to offer, aware of the risks, but who embrace it anyway. It’s an attitude and it’s who we are. Labels are extremely important. They are the voice of the brewery and our labels are bold and col- orful like our beer, and the folks who drink it. Our labels can give you a map of what we are all about, but the real treasure is what’s inside.”

“We have gone through several revisions of our labels over the years,” says Gilbert, “and we finally de- cided on having a color and graphic represent each beer, creating a unique personality for each, and it also allows our repeat customers to quickly identify their beer of choice. Our flagship beer, Loose Can- non is purple, and because we are located in Balti- more, that was an easy choice. GO RAVENS!” TB the bookshelf

The author then discusses the ingredients used to make sour beers. One such ingredient that affects the overall taste of the liquid is the hops. AMERICAN Tonsmeire says, “In most cases, the combination of assertive bitterness and sourness leads to an unpleasant flavor.” Therefore, hop selection is vital to the outcome of a sour beer and could lead to an undrinkable batch if added in improper quantities. He explains that one way to avoid SOUR BEERS such a catastrophe is to use aged hops. “Breweries that produce sponta- neously fermented beers often add hops that have been aged for several years prior to brew day. Warm temperatures and exposure to air causes INNOVATIVE TECHNIQUES FOR the alpha acids in hops to oxidize, reducing the bitterness they contribute.” MIXED FERMENTATIONS One of the most interesting chapters in the book involves the examination of souring methods used in many popular American breweries. Spanning both the East and West coasts, Tonsmeire uses Allagash Brewing Company and The Lost Abbey as examples. He explains how by Michael Tonsmeire the souring methods used to make The Lost Abbey’s signature sour, Cuvee De Tomme have changed since it was first brewed in 1999. “The fermented beer is aged in barrels on sour cherries with the brewery’s From the first page to the last, the technical three house strains of Brettanomyces. Early batches were aged exclu- brewing knowledge of author Michael Tons- sively in bourbon barrels, but more recent releases have been aged in meire is quite apparent. American Sour Beers, wine barrels as well.” published by the Brewers Association, is an inter- Changing gears and shifting to the East Coast, the author then talks esting read whether you’re a homebrewer look- about another brewery that keeps sour beers in high demand, Allagash Brewing Company. First opened in Portland, ME in 1995, Allagash was ing for inspiration, or a craft beer enthusiast who one of the first American breweries to specialize in Belgian-style beer. craves a deeper understanding of this emerging After brewing these clean Belgian beers for more than ten years, Alla- beer style. Tonsmeire, an award-winning home- gash founder, Rob Tod, and Brewmaster, Jason Perkins began to experiment with mixed fermentation creations. Tonsmeire shares an antidote brewer and certified beer judge is well qualified about how Interlude, their farmhouse ale aged in wine-barrels, was to write about this funky beer style. And, he uses a “happy accident”. “Intended to be a clean saison, Allagash brewed his blog, TheMadFermentationist.com, to share their first batch of Interlude in 2005. When the yeast stalled halfway through fermentation, the beer was left in the tank for three months. brewing articles and recipes. Tonsmeire also When a brewer noticed that the tank had started producing carbon di- consults as a Flavor Developer for the brewery, oxide again, they assumed that the primary yeast restarted fermenta- Modern Times Beer in San Diego, CA. tion, but the taste revealed a flavor reminiscent of Brettanomyces. Only later did the brewers discover that the tank had a loose fitting lid, which American Sour Beers takes readers through the entire process of creat- had allowed air to be pulled in as the beer cooled.” ing the unique beer style. Tonsmeire begins with the history of sour beers and an overview of proper brewing sanitation before moving on American Sour Beers provides a thorough understanding of sour beer for to wort production. Grain bills, including those used to create such sour every level of beer drinker. This book is an excellent resource for those beer styles as Berliner Weisse, Lambic, Gueuze, Flemish Red and Flem- looking for a detailed guide to one of the most exciting and dynamic ish Oud Bruin are also reviewed in great detail. segments of today’s brewing scene.

www.origlio.com 15 gets draughted

16 www.origlio.com RYAN KRILL Cape May Brewing Company

Ryan Krill, co-owner of Cape May Brewing Co. has always been interested in beer. While at- tending graduate school at New York University, visiting different beer bars filled the hours when he wasn’t studying. During that time, Krill brewed his first batch with a friend in his tiny apartment in Brooklyn, NY. Krill went on to become an avid homebrewer, a hobby that this full- time real estate developer truly enjoyed. One weekend, while at the Jersey shore hanging out with his father and college roommate, he half-jokingly asked, “Should we open a brewery?” And so it began… The following year, in 2011, the three guys opened Cape May Brewing Co. in southern New Jersey on the grounds of the Cape May County Airport.

Draught Lines spoke with Krill to find out the deets about the unique brewery and what the future holds for Cape May Brewing Co.

www.origlio.com 17 D.L. What was your first homebrewing experience like? R.K. We use 90 pounds of Jersey Fresh honey in every batch, but it was still a painstaking process to engage the New Jersey De- R.K. It was a cold, snowy Saturday and my friend Jarrett and I partment of Agriculture and have them sign off on the desig- trekked between restaurant supply stores and Brooklyn Home- nation. The folks from the Jersey Fresh program came down for brew to get our basic equipment and ingredients. Our first two inspections of our facility and our brewing process. For the batch was a wheat beer brewed with coriander, orange peel label, we not only had to get their approval, but federal and state and a whole mish mash of exotic hops. We had no idea what we approvals as well. It was quite a process, but it was important for were doing, but it was fun. We didn’t have a way to cool our wort us to pursue because it represents what we are – a New Jersey so we filled the bathtub with snow and placed the pot in it. It craft brewery. worked really well except that it cracked the enamel of the tub. D.L. What is the Cape May Employee Series all about? D.L. Why did you choose Cape May, NJ to open a brewery? R.K. Everyone who works at the brewery gets to design their R.K. I grew up going to the Jersey Shore every weekend and I’ve very own beer concept. They’ll work with me and the brewers always had a fondness for Cape May. It’s commonly known as a to put together the recipe and we’ll release it in the taproom. Victorian summer beach town, but it’s so much more than that. So, when you see beers starting with peoples names, know that There is a large artisan community that lends a genuine funk- person works at the brewery. Except for our Joe Roggenbock. iness not available elsewhere. It seemed like a natural fit for a Joe Rogan doesn’t work here. funky brewery and I was naïve enough to think, “What’s the worst that could happen?” I had patience and determination on D.L. What made you decide to produce sour beers? my side… and two great partners. R.K. We love sours and there aren’t many on the East Coast. We D.L. How would you describe your brewery? started experimenting over a year ago with aging and blending different styles with mixed fermentation. Making beer is the fun R.K. I would call it “industrial chic.” There was no architect or mas- part of what we do, so to add a new level makes it all the more ter plan; it came about over the course of a couple years. A local exciting. mason built the bar out of concrete and pallet wood. It’s a re- flection of our personalities. I really like that we always have a D.L. How do you come up with the names of your beers? projector running that plays old movies on silent. R.K. The names of our beers epitomize the spirit of our story. D.L. What does a “normal day” at Cape May Brewing look like for Devil’s Reach is named for an area in Cape May and Coastal you? Evacuation is a common phrase here during hurricane season. Our culture is steeped in South Jersey and we want our beers R.K. You know the old adage, “No two days are ever the same?” It’s to reflect that. It’s a very thoughtful process that requires lots like that, which is a great source of both excitement and stress. of critical thinking… and beer research. And by research I mean Contrary to popular belief, I’m not mashing in or filling kegs; I’m drinking. meeting with members of my wonderful staff, putting out fires, reviewing reports, responding to the never-ending mountain of D.L. Why was it important to distribute your beers in Philadel- emails and managing our latest expansion. If I’m lucky, I get to phia? play shipping and receiving manager and drive the forklift. R.K. Many of the folks who come to the Jersey Shore live in D.L. You recently expanded the brewery and added a bottling southeastern Pennsylvania. In fact, I’m from Chadds Ford, so I line. How will the new features affect production? know how much traffic there is on the Parkway, especially in the summer. Distributing to PA, so PA doesn’t always have to come R.K. When we began four years ago, it was 1,500 square feet of to us, was a natural next step. space with a homebuilt, 12-gallon system and we only serviced one account. It was nothing more than a hobby business, but we D.L. What do you think makes Cape May Brewing stand out had greater aspirations. Our new 15,000 square-foot facility has among other craft breweries? a 3-vessel, 30-barrel brew house and about 15,000 barrels of ca- pacity. The semi-automated bottling line will allow us to eventu- R.K. We have a huge variety, we make really great beer and we ally distribute consistently all over New Jersey and southeastern have a fun, eclectic brewery that people identify with. We don’t Pennsylvania. We could have outsourced it to another contract do what’s easy and convenient. We’ll send one of our guys out brewery but what’s the fun in that? to drive all day to get the exact honey we need, or process hundreds of pounds of beach plums by hand to make one beer. We D.L. You recently released a session IPA. Tell us about it! even make our own beer malt vinegar! It’s about crafting something using our creativity and passion. We’re an inventive group R.K. Our new Take Five Session IPA is only about four percent and that’s what shines through in everything we do, from the ABV, but it’s super hoppy. It’s the kind of beer you down in two atmosphere in the tasting room to the beer we make. sips before thinking, ‘Where’d my beer go?’ It’s just that drinkable. D.L. Where do you see Cape May in the next three years? D.L. Your Honey Porter is the first beer to carry the “Made with Jersey Fresh” label. What qualifies the beer for this distinction? R.K. We’ll have a much larger tasting room, our beer will be dis- Was it a difficult process? tributed all over New Jersey and we’ll be bringing bottles to PA!

More with Ryan Krill 18 www.origlio.com The Tasting Room at Cape May Brewing Company

www.origlio.com 19 A Summer Beer Brunch... The best excuse for drinking beer before noon by Steve Hawk If you’re looking for a unique way to entertain your friends this summer, consider inviting them over for a beer brunch. These two words haven’t historically gone together, as the beverages of choice for brunch are usually Mimosas and Bloody Marys, but “beer for brunch” makes perfect sense.

et’s begin with a quick examination of brunch itself. It usually have a mild flavor and require a beverage that doesn’t overpower occurs on weekends when people sleep later and have time to them, like a traditional German-style lager. The beers I would sug- Lsocialize and eat fun foods. The menu has an almost endless range gest to pair with egg dishes have a delicate balance between malty of possibilities, from the usual eggs, bacon and pancakes, to soup, sweetness and spicy, earthy bitterness. The Crisp from Sixpoint salad and even burgers. There’s basically a bottle of beer for nearly Brewery and Great Lakes Dortmunder Gold are great accompani- every food served at this meal. And if your friends are beer drink- ments for any omelet. ers, they’re sure to appreciate the switch. Your menu is also likely to feature a range of hearty meat items. Let’s see what’s on the menu and which beer styles pair best with Bacon, ham, salami, sausage or even sliced turkey or chicken may those items. take center stage at your brunch table. If that’s the case, you’ll want a stronger beer, like a doppelbock, which has a higher alcohol con- Pancakes, or something in that family like waffles or French toast tent. Good choices in this category include Ayinger Celebrator, are always popular. These delicacies may be sweet on their own, Spaten Optimator, and Paulaner Salvator. All of these full-bodied but they are typically made even sweeter when they’re topped lagers originated in southern Germany and their complex, strong with syrup, chocolate or a fruity concoction. The beers that pair flavors are hearty enough to stand up to meat dishes. well with these brunch staples are a bit sweeter. Try stouts and por- ters, especially those brewed with breakfast-friendly ingredients However, if you are a true traditionalist and can’t part with your like oats or coffee. Some excellent examples are Samuel Smith’s Mimosas, there are good beer substitutes that you may enjoy even Oatmeal Stout, a smooth-textured beer with a bittersweet finish, more. A Belgian White, for example, is highly carbonated like and Sierra Nevada Porter, a delicious, roasty porter with a creami- champagne and has a natural orange citrus flavor like a Mimosa. ness that’s perfect for sweeter entrees and desserts. Serve it from a punch bowl to make it more festive. Floating slices of orange will enhance the taste and create a great visual effect. If you’re serving something on the opposite end of the spectrum, Blue Moon Belgian White, Belgian-Style Wheat Ale is so refreshing like a spicy breakfast burrito, you’ll want to choose a beer that com- on a warm summer day. plements those flavors. Bready, fruity beers that are slightly tart, blend well with foods that have a strong flavor. Styles that fit this Of course, brunch can be a simple affair. One great beer and a slice category include hefeweizens and saisons, such as Sly Fox Royal of delicious coffee cake might be the way to go. Weyerbacher’s Weisse, Hacker-Pschorr Weisse and Allagash Saison. The first two spring seasonal release, Sunday Morning Stout could steal the are wheat beers that are very easy to drink and full of fruity citrus show. This American Imperial coffee stout aged in bourbon bar- flavors, perfect for both summer days, as well as brunch menus. rels was made to pair with breakfast foods. The aromas of roasted Allagash Saison also boasts a unique, fruity flavor from the use of a coffee and bourbon awaken your senses, while their flavors blend traditional Belgian yeast strain, but it also has a nice, peppery spice with hints of chocolate, roasted malt, vanilla and caramel. It’s the taste. And the world classic Saison Dupont is a miracle with food. perfect start to a Sunday morning.

Eggs, of course, are the most common of all the brunch foods. Al- With all the possibilities, a beer brunch is clearly the perfect way to though they can be prepared many different ways, they typically entertain this summer. Have fun. Stay cool. And drink up! Beer Brunch Cocktails with Dan Lan Hamm 20 www.origlio.com SEASONAL SELECTIONS

Yuengling Summer Wheat Blue Moon Summer Honey Wheat Samuel Adams Summer Ale Angry Orchard Summer Honey Harpoon Summer Beer UFO Big Squeeze Shandy Shiner Prickly Pear Sierra Nevada Summerfest Sierra Nevada Hoptimum Sly Fox SRT Ale Sly Fox Grisette Working Class Ale Dogfish Head Aprihop Dogfish Head Black & Blue Peak Summer Session Ale Weyerbacher Blasphemy Great Lakes Alberta Clipper Porter Narragansett Summer Ale Cape May Turtle Gut American Sour Evil Genius Shut Up, Meg! Saranac Summer Pils Coronado Señor Saison Shipyard Summer Ale Heavy Seas Double Cannon Heavy Seas Smooth Sail Abita Seersucker Summer Pils Elysian Superfuzz Blood Orange Pale Elysian Dayglow IPA The Lost Abbey Witch’s Wit Port Brewing SPA Sixpoint Jammer Green Flash Road Warrior Dock Street Jip the Blood Lagunitas Undercover Investigation Shut-down Ale That Pack a

And...... They Are NOT All IPAs oon enough it’s going to be as hot as hell. S Welcome to summertime when the drinking should be easy… But when the occasion and the thermometer call for something light and refreshing, die-hard craft beer drinkers might find themselves in a dilemma. Must the flavor they crave be sacrificed, when they’re having more than one?

22 www.origlio.com www.origlio.com 23 Even though it was the epitome of uncool for some breweries to make low alcohol beer a few years ago, craft brewers have realized that it’s ok to brew lighter beers.

Their challenge though, is to create beers under 5% ABV, which from the hops. There are a lot of quality sessionable beers out there, still taste great. Boozy hop bombs are not going away, but brewers wheat beers in particular. They are lighter and brighter and they are rounding out their repertoires by making session beers – low reflect the mood of the season. Don’t get me wrong. I enjoy a good alcohol beers that have interesting flavor and enough balance to IPA, but some days I don’t want to think too hard or diagnose the drink two or more in a reasonable amount of time, without the fear hop profile. I just want to enjoy the day.” of over indulging.

“I love the idea of having a beer I can have multiple pints of that “I completely understand the IPA craze, still delivers that American IPA hop intensity,” says Mitch Steele, but I tell people it’s ok to step away from Brewmaster for Stone Brewing Company and the man who created the hops.” - Andy Farrell the company’s Go To IPA. “We call it our Go To beer because it’s very refreshing, and it’s what we go to drink on a warm day… and it drinks like an IPA because it has that bitterness without being When asked for a couple of beers he enjoys and would recommend harsh.” At 4.5% ABV, Stone’s Go To IPA is an easy drinking beer to his customers, Farrell didn’t hesitate for a moment, “Dogfish that delivers the brewery’s signature hop aroma. But creating a ses- Head Festina Peche and Narragansett Summer Ale.” He went on sionable hop bomb is no easy task. Ever up for a challenge, Steele to explain. “As I said, I like wheat beers. Festina Peche is actual- developed a “hop bursting technique” that keeps the alcohol low ly a Berliner Weisse, but in making this beer, Dogfish Head really without sacrificing flavor and aroma. thought outside the box when they added peaches. It’s a little tart, so it’s refreshing, but it’s not sour or too fruity. It reminds me of Pinot Grigio. Narragansett Summer Ale is a fantastic beer too, es- “I love the idea of having a beer I can have pecially for the price. It’s good for people who like craft because it’s multiple pints of that still delivers that hoppy and citrusy. It’s a fun beer and the label is cool.” American IPA hop intensity.” - Mitch Steele

Another not-to-be-missed session IPA is Firestone Walker Easy Jack “[Tarte Nouveau] is a beer you can drink IPA (4.5% ABV). This beer spotlights spicy, leafy hops from Europe, when you are thirsty.” - Chris Wilson New Zealand and the United States. A dose of oats are added to smooth out every sip. You may have already tasted Firestone Walk- er Union Jack IPA, a beer which has received too many awards to mention. But Easy Jack is not a miniature version of Union Jack. Stepping away from the usual hoppy IPA, Chris Wilson, Head The brewery’s award-winning Brewmaster, Matt Brynildson had Brewer for Weyerbacher, created a beer that is as innovative as it something completely different in mind. “We wanted something is refreshing. Tarte Nouveau is the brewery’s latest year-round re- more delicate and summery… [a beer that] turns up the hop vol- lease. And talk about sessionable: this beer clocks in at only 3.9% ume without sacrificing balance. We were thinking of spring and ABV. Weyerbacher is an eclectic kind of brewery, putting their spin summertime enjoyment, so the beer is light on its feet with a re- on everything they make. So if you want to know what style of freshing citrus character.” beer this is, it is easier to say what it’s not. It’s not a classic Berliner Weisse nor is it a Gueze or a Lambic. Wilson calls it a session sour. Session IPAs are terrific beers. But not all session beers are IPAs. “This is a beer you can drink when you are thirsty. We brewed it as In fact session beer is not an actual style. The term is more like a a special release and our version is made with barley, not wheat. designation for how the beer is consumed – that is over a longer A Gueze ages for a year and has a lot more going on flavor-wise. period of time or after mowing the lawn. And they can be light This is a simple sour that’s light in body. We kettle sour the beer or even dark in color like Guinness. Brewed since the 1700s, good in stainless steel tanks over the weekend with Lactobacillus yeast old Guinness at 4.2% ABV was a session beer long before the term that gives Tarte Nouveau its citrusy taste.” This liquid is a great existed. introduction to a very refreshing style of beer. Don’t let the word “sour” scare you away. It’s more tart than sour. And if anyone By all means, enjoy Lagunitas Day Time, Oskar Blues Pinner and you know likes to drink Sauvignon Blanc, a white wine that has a Heavy Seas CrossBones. Try the newest release from Sam Adams citrusy flavor, Tarte Nouveau is the beer for them. – Rebel Rider. These are all great session IPAs. But the big question is: can hop-crazed beer consumers drink outside of the IPA box So far, we’ve covered a lot of session beer territory, but what about and try different styles of beer? great American lagers? Craft-brewed lagers haven’t gotten their share of the spotlight, which is a shame because a really good Andy Farrell, Philadelphia beer guru and GM/Partner of City Tap lager takes more time to make than an ale. But what was old is House – located in both University City and Logan Square – thinks new again. If you are looking for something crisp, refreshing and they should, but he admits that it can be a hard sell. “I complete- nuanced, Sly Fox Helles Lager and Sierra Nevada Nooner Pilsner ly understand the IPA craze, but I tell people it’s ok to step away belong in your beer fridge.

24 www.origlio.com Nooner is Sierra Nevada’s hoppy spin on the original pilsner style. It is an easy drinking pilsner, but for those of you who must have hops, think of Nooner as a hoppy lager or a session IPA that is a riff on a pilsner with some bigger flavors.

“[Helles] is an easy drinking beer that tastes great with almost any kind of food.” - Brian O’Reilly

Local brewery Sly Fox has won many awards at the Great Amer- ican Beer Festival. The brewery is known for its unique interpre- tations of classic German beer styles. When it comes to refreshing, sessionable beers, Sly Fox Helles Golden Lager deserves your full attention. “Summer is the chance not to drink a big IPA. It’s a time to try new flavors and even relax back into something familiar [like a lager] and rediscover a style that offers a quick snap of hops balanced by a malty center,” says Sly Fox Brewmaster Brian O’Reilly who created the brewery’s 4.9% ABV, Helles Lager. Helles is a Ba- varian term for pale lager. Local, fresh and delicious, the drinkabil- ity is superb and the gentle dryness of the hops makes you want to take that next sip. “You can smell the beer – particularly if you drink it in our 360 Degree removable top can,“ says O’Reilly. “It allows you to appreciate the full character of the beer and the imported German hops and malt. It’s a delicious, easy drinking beer that tastes great with almost any kind of food.”

So there you have it. A collection of light-bodied, creative and flavorful session beers that will make you wish it was summer all year long. And without even knowing it, you might just break that one bad habit of yours – only drinking IPAs.

www.origlio.com 25 BEER

FRIDGEA Picture That Gives You The Chills

refrigerator stocked with an assort- Ament of beers that suit your mood, the weather or whatever you’re eating at the moment, is a thing of beauty. For your inspiration, here’s a peek into the refrigerator of an actual beer lover. Dude, you’ve really got your priorities straight!

Easy drinking and session -able, Sierra Nevada Nooner is a pilsner that any hop-head could love.

Sly Fox 360 IPA has big, bold flavor that drinks like a pint due to the ingenious remov -able lid.

26 www.origlio.com Firestone Walker Easy Jack is a session IPA with the perfect balance of malt and hops, a Fires- tone Walker signature.

Dogfish Head 60 Minute IPA is the very definition of an American IPA.

Refreshingly clean with a crisp apple finish, Wood -chuck Amber Cider is naturally gluten-free.

www.origlio.com 27 CAN DIDYOU I BE KNOW? BLUNT? As part of America’s space program, Ham the As- trochimp was the first Hominidae (type of ape) launched into space, on January 31, 1961. Find Ham relaxing on 21st Amendment’s new session IPA, Down To Earth, which will replace Bitter American in the brewery’s year-round lineup.

Weyerbacher Brewing Co. recently released their newest year-round brew! The kettle-soured Tarte Nouveau was first brewed in 2013 as Zulu, a Brewers’ Select offering. It was an experiment to make sure a sour beer would be able to run through the brewery’s draught system and packaging equipment without contaminating their other beers.

Great Lakes Brewing Company (GLBC) has completely revamped their label artwork. The new labels were handcrafted by Canadian artist, Dar- ren Booth, who is known for creating detailed paintings with collage elements. GLBC provided Booth with historical material relevant to each beer to incorporate into the graphics.

Located in Portland, Maine, Peak Organic uses local ingredients in every single beer they brew. Alex Selby, Assistant Brewer for Peak Organic Brewing Co. says, “While many think hops only come from the Pacific Northwest, and wheat and barley from the Midwest, Peak works with over 50 farmers throughout the Northeast to grow the best organic hops, barley and wheat.”

INDIA PALE ALE SCOTCH ALE IMPERIAL IPA NITROSCOTCH ALE NEW IN THE NEWS Sly Fox Brewing Co., in collaboration with the Schuylkill River Heritage Area, created a new, seasonal release, SRT (Schuylkill River Trail) Ale! At 4.6% ABV, this hop-forward American pale ale was brewed for those who love the outdoors. A portion of the proceeds of SRT Ale will be donated to improve and maintain the 130-mile trail that winds near the brewery in Pottstown, as well as Sly Fox’s original Brewhouse & Eatery in Phoenixville. “The Schuylkill Watershed is vital to the work we do and Sly Fox is committed to supporting it,” says Sly Fox Brewmaster, Brian O’Reilly.

Great Lakes Brewing Co. teamed up with the Fairmount Park Conservancy as part of their 2015 Green Tour. On April 26th, they hosted a park cleanup and tree planting at the historic Lemon Hill Mansion and Park in Philadelphia.

Philly Beer Week, the largest beer festival in the nation, will run from May 29th through June 7th this year. The 10-day celebration features hundreds of beer events, dinners, pub crawls, tastings and meet-the-brewer nights at area bars and restaurants throughout the Greater Philadelphiaregion. Mayor Nutter will kick off the festivities at Opening Tap on Friday, May 29th at the 23rd St. Armory. Visit phillybeerweek.org or download the Philly Beer Week app to keep track of all the exciting 2015 PBW events.

To celebrate their 20th anniversary this summer, Blue Moon Brewing Co. is giving away limited- edition, 16 oz. Blue Moon tulip glasses! From April through June, visit bluemoonglassware.com to get your hands on two complimentary glasses and toast to 20 years of Artfully Crafted beer.

Sly Fox Brewing Company in collaboration with the Schuylkill River Heritage Area is releasing a special seasonal beer, SRT ALE. A portion of the proceeds of SRT Ale wil benefit the Schuylkill River Trail through the Schuylkill River Heritage Area administered by the Schuylkill River Greenways Association.

The Hammer of Glory made its way to Origlio Beverage where employees In anticipation of this year’s Big Game between the had fun posing with the iconic symbol of Philly Beer Week. Seahawks and the Patriots, Seattle’s Elysian Brewing Co. and Boston’s Harpoon Brewery placed a bet in which the losing team’s state brewery had to pour the winner’s beer in their taproom the week after the game.

People embraced the chilly weather and shared Heavy Seas Owner Hugh Sisson and Brewmaster Chris Leonard discussed brewery winter photos with Yuengling as part of the improvements and new releases for 2015 during a visit at the Hulmeville Inn. #YuenglingSki promotion.

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