Allagash Brewing Company

BEERBARS ON draught lines SOUTH summer 2016 STREET

Boozy BEER POPCICLES

AROBllagash Brewing TOD Company

draught lines summer 2016

ON THE COVER: Rob Tod of Allagash Brewing Co.

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contents

8 BEER BARS ON SOUTH STREET BY DANYA HENNINGER

12 HOT DOG! FRANKS AND BREWS FROM ACROSS AMERICA

15 THE BOOKSHELF QUENCH YOUR OWN THIRST: BUSINESS LESSONS LEARNED OVER A BEER OR TWO BY JIM KOCH

16 ROB TOD OF ALLAGASH BREWING CO. GETS DRAUGHTED

Editor in Chief Contributing Writer Art Director/Photographer Guest Writer Maryanne Origlio Jessica Lawrence Michael Kuchar Steve Hawk

Senior Editor Art Director/Photographer Guest Writer Maureen McCoy Loren Leggerie Danya Henninger Mark Your Calendars A Few Words From The Editors...

Summerfest Live! | Philadelphia, PA July 16, 2016 – XFINITY Live! Dear Beer Aficionados, It’s summertime and the im- Summer Ale Festival | Philadelphia, PA pulse to enjoy life in the open air is irresistible. For those of July 16, 2016 – Philadelphia Zoo us who live where the win- ters are cold, we’ll take the outdoors any way we can, a stolen moment on the tini- Newtown Beer Fest | Newtown Borough, PA est apartment balcony, a trip to the beach or a stroll down September 16, 2016 – The Stocking Works South Street.

But each of these relaxing alfresco options can be im- proved. Just add beer. For more information about these events, and others visit our website: That was the inspiration for www.origlio.com Danya Henninger’s story, Beer Bars on South Street. Taking in the sights on one of Philadelphia’s most interesting streets is always fun. Knowing about its history and reading about the people who make the area so unique, adds to the experience. Who wouldn’t want to stop in at Percy Street Barbeque where Elyssa Ramirez curates the beer selection for the casual tippler and the die-hard craft fan? You might even want to ask her to recommend a beer to go with Chef Erin O’Shea’s amazing brisket.

If you are interested in beer and art, this edition’s featured Hop Art is 21st Amendment’s delicious, easy-drinking El Sully. The can may For an electronic version of this publication, visit: be dressed in its own poncho, but the stuff on the outside belies the www.origlio.com amazing liquid inside. Brewmaster Shaun O’Sullivan’s latest creation definitely belongs in your fridge. And staying with the art theme, we Like us on Facebook spoke to a few tattoo artists whose work commemorates their client’s, facebook.com/draughtlines and their own, love of beer.

Follow us on Twitter So you see, adding beer to any activity really does make a difference. @draughtlinesmag We hope your summer is filled with hoppiness. Follow us on Instagram @draughtlinesmag

3000 Meeting House Road, Philadelphia, PA 19154 AVE REVIEWS Grilled Corn with Samuel Adams Summer Ale Butter No summer barbeque is complete without corn on the cob. Serve this grilled version at your next summer soirée to quickly become the hostess with the mostess.

Ingredients 6 Tbsp. unsalted butter, softened 1 cup Samuel Adams Summer Ale 2 Tbsp. minced shallots 1 Tbsp. chili powder 1 Tbsp. smoked paprika Kosher salt and freshly ground black pepper 6 ears corn, shucked

Preparation Prepare a charcoal or gas grill so that it is medium hot. In a small bowl, mash the butter and add the beer. Stir to mix the butter and beer, then add the shallots, chili powder and paprika. Season with salt and pepper. Rub the butter generously on the ears of corn. Wrap the ears in aluminum foil. Grill the wrapped corn for about 15 minutes, or until the kernels are cooked through. Serve immediately. Recipe serves 6.

-Recipe courtesy of samueladams.com REDISCOVEREDBEER Harpoon IPA

Kathy Prince Origlio Beverage Sales Representative

Kathy Prince, sales rep for Origlio Beverage, had her first taste of Harpoon IPA years ago at a party, where each guest brought a different beer for all to sample. “After my first sip, I remember thinking, ‘wow!’ From that night on, it’s been my go-to beer,” she says.

First brewed in 1993 as a summer seasonal, Harpoon IPA was so well loved that the Boston-based brewery began making it year-round. And it’s no wonder. This cop- per-colored beer is a harmonious combination of hops, malt and yeast. No single ingredient dominates. The sturdy malt backbone provides depth of body and color, which is balanced by a pleasantly hoppy finish.

Prince, a fan of IPAs, is drawn to Harpoon IPA because it’s so easy-drinking. “This beer works well for almost any beer-drinking occasion. Whether I enjoy one with dinner, at a summer BBQ or out at a bar with friends, Harpoon IPA fits the bill. It’s especially good with Mexican food. The bitterness and floral/citrus characteristics really bal- ance the spiciness.”

IPAs are so popular and abundant that many stellar pi- oneers get overlooked. Prince thinks that’s a shame. “Nowadays people get caught up with the ‘newest thing’ and forget about the originals that started the whole craft movement,” she says. “I respect Harpoon because they have produced great beers for 30 years. And I am really enjoying their newest summer seasonal, Camp Wan- namango.”

Harpoon IPA is such an iconic New England brew that it was reporter Michael Rezendes’ beer of choice in the Academy award-winning film, Spotlight, which is set in Boston. Rezendes, played by actor Mark Ruffalo, relaxes with a bottle of Harpoon’s flagship IPA. Why? The director wanted to portray authentic Boston. Just as “Lager” in Philadelphia means Yuengling, "IPA" in Boston is Har- poon. BEER BARS ON SOUTH STREET The bohemian vibe of philly's most eclectic street was nearly lost to highway construction. beer-loving entrepreneurs saved the day and the vibe lives on. By Danya Henninger

8 www.origlio.com he eastern end of South Street is one of the most vibrant and diverse neighborhoods in Philadelphia, and it’s been that way for more than half a century. But the area’s Bohemian Tcharm was almost lost to history. In the 1950s, long-established businesses were pushed out in advance of a never-built “Crosstown Expressway” that would have replaced the small, independent stores and row homes with car- filled lanes of highway. But the threat of destruction ended up making the street stronger. Artists and musicians swooped in, turning the area into a haven for alternative culture.

“South Street has always had a unique style,” says Robert Perry, co-owner of Tattooed Mom, which opened there in 1997. “It’s always brought a really interesting mix of people through our doors – people from all over the world, all over the region and all over the city.”

On any given weekend nowadays, the crowds that roam the strip range from stroller-pushing parents, texting teens and chees- tattooed mom esteak-seeking college kids to hip-hop show-goers. Young adults 530 South St., tattooedmomphilly.com on a date chuckle together about the sax-playing rollerblader as he rolls by, and gray-haired bohemian artists nod in appreciation as motorcycle and hot-rod drivers cruise the buzzing strip. And this next to a businessman from Germany.” being Philadelphia, South Street also has a heck of a lot of great beer. Speaking of Germany, another South Street special is Brauhaus Schmitz. The tavern is unique not only to the neighborhood, but also to the Mid-Atlantic region, thanks to the quantity and diver- Split Thy Skull is one of sity of its Teutonic beer offerings. Walk into the high-ceilinged, wood-covered beer hall and you can choose from 30 taps of true, the longest-running beer imported-from-Deutschland brews, plus around 100 different bot- celebrations in the city. tles. “There’s much more variation in German beer than most Ameri- cans realize,” says proprietor Doug Hagar, who was initially resis- Tattooed Mom is one place to find it. “We might have a smaller tant to opening on South Street, but has grown to love and appreci- draught and bottle list than some places, but it’s thoughtful,” Perry ate its big, eclectic crowds over the past seven years. “Even within explains. Along with 10-year veteran beverage manager Todd Fish- the Reinheitsgebot, it’s amazing what brewers can do with just four er, he tries to fill the 11 taps with “something for everyone,” from ingredients.” tried-and-true Yuengling Lager to the newest Sierra Nevada twist on IPA. Then there’s the annual barleywine festival. Called Split Double IPAs and peanut butter stouts are fun and interesting once Thy Skull, it’s one of the longest-running beer celebrations in the in a while,” he continues, “but German beer is so wonderfully bal- city (it started at sister bar Sugar Mom’s 21 years ago), and features anced.” dozens of special strong ales from all over the country. Brauhaus introduces the good stuff to the masses several times a No matter what you drink at Tmoms (as the bar is affectionately year, when it hosts giant outdoor block parties that shut the street known), there are snacks to go along, from pierogies to tater tots to to auto traffic in deference to beer, dancing, pretzels and brats. Food vegan delights. There’s also a candy dish on every table, which is there for no other reason than it’s fun – kind of like the lime green walls, zany murals and gold-painted bar top.

A couple of blocks down the street, the walls at the Boyler Room are a calm, dark green, but excitement comes from what’s pouring on the taps. When Bill Boyle took over the former Blarney South Bar & Grill four years ago, he assigned beer duties to GM Jolene Cassell. Though she’s only 27, she has lots of beer tasting experience. “I thought I didn’t like beer,” she explains, “until I moved to Philly and tasted good beer.”

Now her picks keep 20 taps at two bars rotating at a zippy pace. “We do local when we can,” she says, “and always try to have a variety – IPAs, a sweeter Belgian, some kind of sour, gose or Berliner.” Classic domestics like Coors are available in bottles and sell well, but put together, the crafts beat them in volume – especially during the daily 6 to 8 PM happy hour, when all draughts are $2 off.

Cassell appreciates variety in her clientele as much as she appreciates it in beer. “There’s a nice vibrancy to the street – people from all walks of life come here,” she says. “In the bar you’ll find a tried- the boyler room and-true South Street regular sitting next to an art student, sitting 328 South St., theboylerroom.com

www.origlio.com 9 comes via chef Jeremy Nolen, who’s made a name for himself in the style – he’s the co-author of a book called New German Cooking.

Food is also a huge draw at Percy Street Barbecue. Part of the CookNSolo family of restaurants (along with Zahav, Dizengoff, Abe Fisher and Federal Donuts), this Texas-inspired ‘cue joint is run by chef Erin O’Shea. Her brisket is unparalleled in the city, and her biscuits are flaky and buttery enough to melt any Southerner’s heart.

But beer is just as much a part of Percy Street’s identity as eats. When it opened in 2009, it was one of the first bars to embrace craft cans – and it still eschews bottles, backing up its half-dozen draughts with more than 100 canned labels. The array of options has been called the largest craft can collection in the U.S.

“There’s a nice vibrancy to the street – people from all brauhaus schmitz walks of life come here.” 718 South St., brauhausschmitz.com

Elyssa Ramirez is in charge of bolstering the selection, and she makes sure to keep the coolers stocked with brews “for beer-drinkers and non-beer drinkers alike,” from American classics like Shin- er to brash local favorites like Sly Fox Odyssey Imperial IPA.

“South Street is a historic thoroughfare, constantly re-inventing itself,” Ramirez says about her neighborhood. “And there’s certainly no shortage of hot spots!”

One of the newest to join the community is MilkBoy. The bi-level bar at Fourth and South is a sibling to a similar venture on 11th and Chestnut, both of which grew out of a former Ardmore recording studio. Yes, there’s lots of great live music – a good complement to the scratch-made American bar food and varied selection of beer.

“I grew up in Atlantic City, and I used to come hang out here in the early ‘90s. It’s the quintessential Philly street,” says co-owner Bill Hansen of his decision to transform the former Lickety Split into a MilkBoy outpost.

“We’re a Philly brand, focusing on Philly beers,” he continues, ex- Percy Street Barbecue plaining that all six taps will pour local products, including one 900 South St., percystreet.com always on nitro, “so it’s really a perfect match.”

Nearly three dozen cans complement the taps, which pour both upstairs and down. While Hansen views the ground floor as great for visitors and tourists, he sees the second level as a haven for locals.

“We’ve got live music five nights a week, and we try not to charge a cover,” he says. “Like with our beers – we look for quality, but definitely don’t price gouge – the music shows are cool butnot intimidating. I am seriously stoked to be on South Street."

Each decade brings new trends. Shops and restaurants come and go, but one thing remains the same on South Street: just about all of the storefronts are run by local entrepreneurs who are authentic characters in their own right. It’s a quirky street, and that’s why it thrives.

milkboy 401 South St., milkboyphilly.com Headshots by Danya Henninger DRINKTHESE NOW Fruit-Infused Faves Dogfish Head Festina Pȇche Shiner Strawberry Blonde Abita Blueberry Wheat Woodchuck June and Juice Unibroue Éphémère Blueberry brauhaus schmitz Hoppy Highlights 718 South St., brauhausschmitz.com Sixpoint Puff Evil Genius O’Doyle Rules Lagunitas Born Yesterday Fresh Hop Ale Port Brewing Hop-15 Ale Great Lakes Lake Erie Monster

Barrel-Aged Beauties Heavy Seas Red Sky at Morning Samuel Smith’s Yorkshire Stingo

Quintessential Quenchers Narragansett Summertime Citra Ale Sly Fox Grisette Summer Ale Cape May Summer Catch

Celebratory Selections Coronado 20th Anniversary Imperial IPA Weyerbacher 21 Allagash Fluxus 2016 Harpoon Ale 2016

For a Good Cause Green Flash Treasure Chest

Wonderful Wheats Straub Hefeweizen Alpine Willy Vanilly Celebrate National Hot Dog Month with FranksHot and Brews From Dog! Across America

July is National Hot Dog Month. But depending on where you eat your dog, the toppings differ greatly and go way beyond ketchup and mustard.

PENNSYLVANIA Loaded with bacon and lots of cheese, the Texas Tommy was first served at The Cup, a casual dining spot in Pottstown, PA that closed years ago.

Pair with: Weyerbacher Blithering Idiot This hearty ale stands up to rich foods and pairs well with smothered meat dishes and a variety of cheeses. Enjoyed with a Texas Tommy, it’s a match made in hot dog heaven.

NEW YORK The first ever hot dog stand opened on Coney Island in 1916. New Yorkers eat more hot dogs than folks in any other part of the country, but oddly enough, the Coney Dog is most popular in the Midwest. Apparently, New Yorkers enjoy their dogs simply dressed with sauerkraut and brown mustard. The Coney dog is topped with all-meat beanless chili, diced white onions, shredded cheddar cheese and yellow mustard.

Pair with: Coney Island Hard Root Beer…duh.

12 CHICAGO The first Chicago-style franks were sold during the Great Depression for a nickel. These all-beef franks, served in a poppy seed bun are topped with yellow mustard, relish, chopped raw onion, tomato slices, sport peppers (spicy pickled green peppers), a pickle spear and a dash of celery salt.

Pair with: Lagunitas A Little Sumpin’ Sumpin’ Ale Smooth and silky, this hoppy, pale wheat ale won’t overpower all the flavors going on and it tames the spiciness of the sport peppers.

CALIFORNIA The official Cali frank is the Tijuana dog, which is wrapped in bacon and topped with a combination of Mexican and American ingredients including: grilled jalapeno peppers, pineapple, Pico de Gallo, avocado, cheese and mayonnaise or crema (Mexican creme fraiche). Legend has it that the first bacon-wrapped dog was created by two Americans who had a concession stand at a bull fighting ring in Mexico City.

Pair with: 21st Amendment El Sully This refreshing and bright Mexican-style lager is brewed with pilsner and Vienna malts, flaked maize and Mexican lager yeast. Need we say more?

CLEVELAND Polish Boys, made with either kielbasa or a hot dog, are a staple of Cleveland cuisine. This unique dog consists of a mashup of toppings. Nestled in a substantial bun, it’s covered with French fries, barbecue sauce and coleslaw. Seti's food truck in Cleveland, which serves world-famous Polish Boys, was featured on the Food Network's, The Best Thing I Ever Ate, hosted by Cleveland native and Iron Chef, Michael Symon.

Pair with: Great Lakes Eliot Ness A great partner to any hot dog, this smooth and malty amber lager pairs well with smoked meats and hearty bread.

NEW JERSEY Of all the hot dogs served in New Jersey, the most creative is the Italian Dog. This fried wiener, served on a pizza dough roll (native to New Jersey, and unheard of in any other state), is topped with sliced, deep-fried seasoned potatoes, sautéed peppers and onions. This hot dog with an Italian twist was created in 1932 by James "Bluff" Racioppi, founder of the famous Jimmy Buff's hot dog eatery in Newark, NJ.

Pair with: Forgotten Boardwalk Funnel Cake or Cape May IPA

RHODE ISLAND The dog native to Rhode Island is the New York System Wiener, a meat on meat mas- terpiece. Served in a steamed bun, this frank is dressed with seasoned meat sauce, mustard, chopped onion and celery salt. These delicious dogs are a staple at the famous Providence eatery, Olneyville NY System, which was featured on the Food Network’s, Diners, Drive-ins and Dives with Guy Fieri. Why is a hot dog, famous in Rhode Island, called a New York System wiener? In the 1930s, hot dogs were all the rage on Coney Island, so Rhode Islanders hoped the name would drum up more business.

Pair with: Narragansett Lager or Del’s Shandy

www.origlio.com 13 HOP ART

The spirit of Mexico is never far away for Brewmas- ter Shaun O’Sullivan, co-founder of 21st Amendment Brewery. O’Sullivan, Sully to his friends, spent his younger carefree years in Southern California, surfing and skateboarding. When the sun set, he would head to the local Mexican restaurant for a plate of carne asada and a Tecate, Pacifico or Modelo. El Sully is the beer that Irish-blooded O’Sullivan created to pay homage to that time in his life. Still a fun-loving guy, he mashed up his nick name with the Spanish pronoun "El". Viva El Sully!

El Sully’s super-cool Mexi-can was created by Victor Melendez, a graphic designer originally from Mexico City. He created the Mexican-inspired font and dressed the can in a colorfully striped poncho. It’s fun and “pays respect to our neighbors to the south,” says O’Sullivan. “The bright colors really stand out and exemplify what this beer is all about.”

The beer itself? Fantastico! Straw-colored with tight, white bubbles, El Sully is crisp and light-bodied with a touch of hoppiness. The easy-drinking 4.8% lager is brewed with pilsner and Vienna malts, flaked maize and Mexican lager yeast. “It's what other Mexican lagers dream of when they go to bed at night.” says O’Sullivan. “It's fantastic and refreshing. El Sully is perfect when you don't want a big IPA, rather something more accessible. I love IPAs, but sometimes you want a beer you can enjoy ice cold, in the summer sun, with your amigos. This is that beer.”

Lime or no lime? O’Sullivan says, “Go for it!”

Dress your El Sully can in its very own poncho, available for download at 21st-amendment.com. TB the bookshelf

a business consultant for a career brewing beer. “Doing something you love isn’t the only reason to start a new life," he says. QUENCH YOUR "You could also do it to find out what you love.”

OWN THIRST That is about as touchy-feely as Quench Your Own Thirst ever gets. Jim Koch is known for his quick wit and irreverent sense A BOOK BY JIM KOCH, THE of humor. And while the book is full of great business advice, it is a quick read because Koch tells such a good story: like the FOUNDER AND BREWER OF one about the marketing agency that suggested he call his beer Sacred Cod. Then later on in the book, chapters with the titles SAMUEL ADAMS “Take the Giant Turds in Stride” and “Welcome the Dude with the Gold-Painted Toenails” keep it light, yet still manage to impart some valuable management know-how. Not to leave Let me guess… the best lessons you ever learned you hanging, the turd was a “parting gift” from a disgruntled about life, your career or the pursuit of happiness employee. Hint: Never fire someone without asking for the didn’t come from a text book. Maybe you had return of the office keys. And the dude with the nail polish? a conversation with your favorite uncle or best That’s Alan Newman, mega-successful serial entrepreneur friend, and from that discussion a few pearls of who founded the Vermont craft brewery Magic Hat. The take- away from that chapter; creative and successful business peo- wisdom just stuck with you. You were also prob- ple don’t have to wear a three piece suit. Koch enlisted New- ably drinking a beer, enjoying the conversation man to head an experimental brewery called The Traveler Beer and reveling in the camaraderie. Company, which makes shandys. Traveler's tap handle boasts a handle-bar mustache with a top hat on it. You can't miss it. Try it next time you're out.

That is the feeling you get when reading the new book written by Quench Your Own Thirst is an entertaining must-read for any- an incredibly talented brewer named Jim Koch. He happens to be one who wants to start a business. And in this season of gradu- the founder of The Boston Beer Company, maker of Sam Adams. ations, consider giving it as a gift. It just might inspire a recent graduate to find the solution to a different problem. Or as Koch Koch’s book, Quench Your Own Thirst: Business Lessons Learned puts it, “You don’t climb a mountain to get to the middle.” over a Beer or Two can be found in the business section of a bookstore. While it is a chronicle of the leadership lessons he Available at bookstores and online for $27.99, profits from the learned while building The Boston Beer Company – with lots of sale of Quench Your Own Thirst will be donated to fund small insights and funny anecdotes – his book is really a light-hearted business microloans through Samuel Adams’ philanthropic autobiography. program, Brewing the American Dream, which provides coach- ing/mentoring and microloans to up-and-coming food and In the book’s first chapter, “Blow it Up”, Koch confronts the beverage businesses and craft brewers. one thing that stymies many would-be entrepreneurs: fear of failure. He credits his father, whose personal mantra was “ev- Another lesson from Koch, always give back. ery problem has a solution", for teaching him by example that taking risks in pursuit of financial and personal fulfillment is OK. Jim Koch did exactly that. In 1984, he left a lucrative job as

www.origlio.com 15 gets draughted

16 www.origlio.com ROB TOD Allagash Brewing Company Rob Tod, founder of Maine's Allagash Brewing Co., popularized Belgian beer styles at a time when Americans were all about light, German-style lagers.

Since the brewery’s first batch of Allagash White, produced in 1995, Tod has gone on to become one of the most recognized and admired brewers in the country.

www.origlio.com 17 Tod, an avid traveler, sampled many unique Belgian ales and he made it his life's work to share these flavors with American drinkers. Tod assembled a small 15-barrel brewhouse with used equipment and began his quest to produce Bel- gian-style beers with an American craft brewer’s spin.

D.L. You took a big chance two decades ago, creating Belgian-style a lot over the last nine years and have refined our spontaneous brews for the American drinker. Why did you take the risk? brewing craft, we feel that there is plenty for us to learn with the Resurgam, Red and Cerise. We’re going to focus on continuing to R.T. When I started, I was on a shoestring budget and planned to refine these three core beers we brew in the coolship. buildgets the brewery draughted myself over a long period of time to save money. I figured if I was going to spend a year building a brewery by my- D.L. What changes have you had to make to the brewery in order self and possibly a lifetime running it, I didn’t feel like it would be to brew sour beers? as fulfilling to make beers similar to those currently being made. I looked at the Belgian brewing tradition as an opportunity to give R.T. We’ve had to take a lot of steps to make sure that nearly every people unique experiences with beer that they’d likely never had piece of equipment that we use to create the sours is used exclu- before. sively for those beers. In addition, we’ve created separate cellar spaces in order to ferment these beers and a separate bottling line D.L. You have called two of your barrel-aged beers, Curieux and to package them. Of course these beers are made possible by a lot Interlude “happy accidents”. Can you explain? of microbes like Brettanomyces, Lactobacillus and Pediococcus, but we take every precaution available to ensure they stay out of R.T. As a Belgian-inspired brewery, we’ve always been open to our core beers so that we can maintain our quality and consistency. new approaches to making beer. D.L. Experimentation has always been a huge part of the culture A dozen years ago, we only packaged our Tripel in 750ml bottles at Allagash. Which of your latest innovations would you suggest imported from Europe. When we had a shipment of bottles de- drinkers try? layed in customs, we ended up with a bunch of Tripel that didn’t have a home, so we decided to put it in Jim Beam bourbon barrels R.T. Little Brett. Not only does this beer go along with our tradi- that we had recently acquired for barrel-aging experiments. We tion of giving people new experiences with beer because it’s unlike were blown away by the way the beer had transformed in just a anything we’ve ever brewed before, but it is a beer fermented ex- few days. We absolutely fell in love with the flavors. clusively with the Brett yeast we discovered when we first made Interlude. It’s a yeast that truly has origins in Portland. Little Brett A couple years later, we were brewing a beer that was a high-grav- is a beer that’s a completely new, unique experience for Allagash ity, loose interpretation of a saison. As is commonly the case with Brewing. saison fermentations, our saison yeast slowed down and nearly stopped halfway through the fermentation. After a couple months D.L. Do trends ever influence what you brew? of waiting for fermentation to resume, we almost gave up on the beer. No sooner had we made this decision, fermentation imme- R.T. Since day one, we’ve always been motivated to offer drink- diately and unexpectedly resumed. When we tasted the beer, we ers, and ourselves as brewers, unique experiences with beer – with noticed a subtle, but very pleasant, fruity Brettanomyces character. aroma, with flavor, with food pairing. We are absolutely not driven Apparently, local Portland Maine Brett yeast had made its way into by “trends”. We’re fulfilled by brewing beers we love and sharing the beer and finished fermentation for us. To make a long story them with people who love beer. short, after the beer finished fermentation, we aged half of itin French oak red wine barrels and half in stainless steel, and blended D.L. Your Tribute Series of Beers (Fluxus, Hugh Malone, Victor and the two. The result is Interlude. Victoria) is a way for you to give back to your community. Why is that important to you? D.L. Your sour beers have become quite popular. Do you see this style staying around for a while or do you think it’s a craze that R.T. Community is one of our core values. When I was considering will pass? names for the brewery, I thought it was important that I come up with a name that resonated with Mainers – I knew our beers would R.T. I absolutely think it will stick around for a while. Sours may be brewed in Maine, by Mainers and the local community would never reach a level of popularity that results in a substantial mar- be extremely important to us in supporting the brewery in making ket share for the segment, but once people discover the uniqueness it sustainable. It’s always been very important for us to give back and complexity of a well-brewed beer that uses wild yeasts and to the community that has been so supportive of us over the years. bacteria as a component of fermentation, their perspective on beer is permanently changed. D.L. Your newest year-round release, Sixteen Counties is named to honor the rich tradition of farming in the sixteen counties of Maine. D.L. Your Coolship beers, crafted using a traditional Belgian meth- Can you tell us a bit more about the beer and where a portion of od of spontaneous fermentation, have been very well received. the proceeds will go? What’s in the works? Will you continue to release new sours? R.T. We have been using ingredients from local farms dating back R.T. We’ve been making these beers since 2007 – a short time com- nearly a decade – the strawberries, cherries, plums, raspberries, pared to the decades and even centuries that some Belgian brew- pumpkins and blueberries in our wild fruit beers all come from eries have been making them. Although we feel that we’ve learned Maine. The quality of Maine-grown malts for brewing has been

18 www.origlio.com steadily improving and we’re excited to be able to showcase these farms in a beer. We’re proud to donate a portion of the proceeds from the sale of Sixteen Counties to help support organizations focused on sustainable agriculture and family farming in Maine.

D.L. Where is your favorite place to travel? For inspiration? For fun?

R.T. Belgium. In fact, for employees who have been at the brewery for five years, we have an annual trip to Belgium where we immerse ourselves in Belgian beer and brewing culture so that they can experience what I enjoy when I’m there.

D.L. You were recently appointed Chair of the Brewers Association Board of Directors. What does this job entail and how will your knowl- edge of running a brewery help in this new role?

R.T. I have a ton of passion for the movement that craft brewers Allagash Brewery and drinkers have created. There are breweries in nearly every community in this country and there is a tremendous amount of energy that is swirling around this movement. I am very much looking forward to continuing working towards the BA’s mission to promote and protect craft brewers both small and large.

D.L. What keeps you motivated after all of these years?

R.T. I’m more motivated today than ever. I can’t wait to get to work in the morning – I’m so energized by spending time around everyone at the brewery. They’re like a second family to me. Golden Brett Foudre D.L. Which beer are you most looking forward to enjoying this summer?

R.T. Allagash White. It’s the first beer we brewed and by default has become our flagship. We sell more of it than any other. Despite the fact that we’ve been brewing it for 20+ years, I feel like I love it more than ever before. It was always meant to be refreshing and balanced and I’m still getting new experiences from this beer when I drink it in different settings and pair it with different foods. The first thing I did when I got home last night was open an Allagash White – and I guarantee it’s the first thing I’ll do when I finish work again tonight.

D.L. Most people don’t know that you have a degree in geology. What changed your career path?

R.T. A couple of years after college, I was considering going back to school to get my master’s degree in geology in hopes of becom- ing a professor. While going through the application process, I got a job washing kegs at a local brewery. I fell in love with the beer business after two days on the job. Curieux Room

Steam Rolling Off the Coolship Photos by: Mat Trogner/Allagash Brewing Company www.origlio.com 19 BOOZY BEER POPSICLES

Hard Root Beer Float Popsicles

Ingredients Preparation • 1 cup heavy cream Fill popsicle molds 1/3 full with hard root beer and freeze for 30 minutes. In the meantime, in a heavy saucepan, heat the milk and • 1 cup whole milk cream until they simmer. In a separate bowl, whisk egg yolks, sugar, vanilla and salt until double in size and light in color. Pour • 4 large egg yolks half of simmering milk mixture into yolk mixture and whisk until smooth. Pour mixture back into saucepan and place over medi- • 1/3 cup sugar um heat. Cook 1-2 minutes until mixture thickens (make sure it doesn’t boil). Remove from heat, pour into bowl and let cool in an • 2 cups Coney Island Hard Root Beer ice bath. Add custard to popsicle molds until 2/3 full, add popsicle sticks and freeze for 30 minutes. Remove from freezer, top off • 1 tsp. vanilla with remaining hard root beer. Place back in freezer until solid. -Recipe adaptation courtesy of jacquelynclark.com • Pinch of salt

20 www.origlio.com Beer popsicles are a refreshing adult treat that give a whole new meaning to the term “cold one.” Try these recipes, featuring some of the season’s hottest beers, or grab your favorite brew and create a frosty treat of your own! Hard Blueberry Lemon Popsicles

Ingredients Preparation

• 2 cups 1911 Hard Blueberry Cider Mix cider and lemon juice. Pour into molds, add blueberries and popsicle sticks and freeze. • 1/2 cup lemon juice

• Handful of blueberries

Del’s Citrus Popsicles

Ingredients Preparation

• 1 cup Narragansett Del’s Shandy Mix ingredients together. Pour into molds, add popsicle sticks and freeze. • 1 cup UFO Big Squeeze

Watermelon & Mint Popsicles

Ingredients Preparation

• 2 cups watermelon cubed Blend watermelon, mint and lemon juice until smooth. Add beer to mixture. Pour into molds. • 1 Tbsp. chopped mint Add popsicle sticks and freeze.

• Lemon juice (one squeeze)

• 1/2 cup 21st Amendment Hell or High Watermelon

• 1 Tbsp. simple syrup (optional depending on how sweet the watermelon is)

www.origlio.com 21 FINDS A PLACE BEERAT THE BYOBTABLE

Khao Poon with Singha at Stock Philadelphia boasts more BYOs than any other U.S. metropolis. But why in the City of Brotherly Suds do so many wrestle with which wine to bring when there’s an easier solution... Bring Beer Instead. By Danya Henninger

n past decades, asking a server to pop a bottle cap instead of spicy Laotian soup called khao poon. Built atop a rich chicken broth a cork might have come with a stigma. Not anymore. As Amer- soothed with coconut milk, the giant bowl overflows with rice noo- Iican beer styles have matured and proliferated, restaurants all dles laced with green and red curries, Thai chile and ginger-like over the region have become increasingly receptive to customers galangal. That mound is then decorated with bouquets of cilan- who pull out a few brews to enjoy with their meal. Whether it’s tro, mint, basil, cabbage and long beans, plus a final sprinkling of limited-edition bombers that’ve been aging in a cellar or a simple peanuts. Each slurp presents a different sensational combination of mixed-six plucked from the corner bottle shop on the way, chefs flavors, so what’s needed to offset them is really something like a nod their approval – and some even say it works better with their palate cleanser. Singha pale lager to the rescue. menu than wine. In a hat tip to how the beer might be served in its home country “It’s really, really hard to pair Southeast Asian flavors with wine,” of Thailand, the chef recommends pouring the clear, simple beer says Tyler Akin, chef and co-owner of Stock on Girard Avenue. over ice. “Unless you’re in a big city, refrigeration is at a premium “Beer is much easier.” – saved for expensive produce or meat,” he explains. “So beer is rarely stored in a fridge.” Customers who frequent his petite Fishtown noodle bar carry in beer more often than not, he says, and Akin fully approves – al- Chefs nod their approval. Some say beer works though he advises against getting too fancy. “Most of these dishes are very complicated, with layers and layers of flavor. There’s acid, better with their menu than wine. sugar, spices, herbs – it would be a disservice to have a beer that’s complex in any degree.” The alternative to pairings that play up a contrast – simple beer One of Akin’s signature dishes, and the one he’s most proud of, is a with complicated dishes, complex beer with simple ones – is to

22 www.origlio.com create synergy with complimentary flavors. “The sandwich started as something the staff made to eat- our selves,” he says, “but then we decided it was too good not to put To Brandon Thomas, sous-chef at Russet, that’s the easier route. on the menu.” What’s between the bun? A pile of saucy house- Though the menu changes daily at the Center City bistro, depend- made sloppy joe, grilled onion, raw red onion, fries, sliced rib-eye, ing on what meats and vegetables farmers deliver, one of Thom- Whiz and spicy “SpOt sauce.” It makes for an unwieldy mouthful, as’ favorites is the lamb shoulder slow-roasted in hay and whey. but is worth every messy bite. Served with spelt polenta, hay-roasted baby carrots, slow-roasted onions, garlic mustard greens and salt-and-pepper walnuts, the dish is full of sweet, grassy, earthy flavors.

“You naturally want something that goes along that line, with lots of grassy flavors,” Thomas says. That could be interpreted as a farmhouse ale or saison, but even then its spice might end up overbearing. A great match? The dark, malty richness of an amber lager like Shiner Bock.

In general, Thomas embraces the “drink what you like” phi- Koniijn in je zuur with Lagunitas Brown Shugga' at Noord losophy. To the refined setting of Russet, he says, customers “This is a very, very savory sandwich and there are so many parts bring beer around 30 percent of to it,” Kim says, “You need something very crisp to wash it down. the time, versus 70 percent for A lager won’t cut it – you need hops and a touch of bitterness.” He wine – although that ratio was turns to a classic: Sierra Nevada Pale Ale. flipped on its head during the Craft Brewers Conference, when all the brewmasters in town toted their own goods to dinner. On the spectrum of California ales, Lagunitas Brown Shugga' is about as far away from a Sierra Pale as it gets – but it turns out the bar- “Beer still has kind of a blue-collar reputation, but that’s changing,” leywine makes a splendid partner for the rich, unctuous stews fea- he says. He tells a story of when he brought an oak-aged Flemish tured at Joncarl Lachman’s Noord. Guests often tote beer to the East ale to Will BYOB on East Passyunk and endured the teasing of a Passyunk restaurant, Lachman notes, because they somehow imagine fellow diner – until that gentleman tried a sip. “Oh,” gasped the its Dutch and Scandinavian cuisine is similar to German food. “It’s a naysayer. “Yes, that goes perfectly with my steak.” little insulting,” says the chef, “but at least they are coming!” “I would recommend Dogfish 60 Minute IPA for our Although Lachman is an admitted “wine-o” (his terminology), he fully appreciates how Brown Shugga' enhances and augments the smoked salmon.” - Chef Chip Roman, Blackfish deep, smoky taste that effuses from Noord’s signature koniijn in je zuur. Made with vinegar-braised rabbit leg in a thick swirl of turnips, cabbage and coins of smoked sausage, the dish is equal parts exotic Beer and burgers, on the other hand, is a match-up just about any- and comfortable, and the sweet, thick Lagunitas ale follows happily one would toast. The truism plays out in real time at SpOt Gour- down both paths. met Burgers in Brewerytown. At Blackfish in Consho- hocken, just about all of the dishes are lighter than that – fresh seafood is the specialty – but a dark beer pairing can still work, says chef-owner Chip Roman. “I would recommend Dogfish 60 Minute IPA for our smoked salmon,” he says, eagerly highlight- ing a breakfast-for-dinner favorite that sees Scottish salmon plated with a crispy hen egg, potatoes and sour cream. “Other first courses like crudo and oyster want a lighter style, but for the en- trees, which have rich sauc- The "Jawn" with Sierra Nevada Pale Ale at SpOt Gourmet Burgers es, a bourbon-barrel-aged barleywine is a good bet. And for the surf and turf, a porter or “We’ve had people walk in with wine and glasses, but most of the stout is the way to go,” he adds. time it’s growlers and six-packs,” says chef-owner Josh Kim. The kitchen behind the counter at his bright red-and-yellow spot churns Do visitors to his elegant suburban dining room really bring beer? out an average of 120 beef patties a day, but he considers his signature dish something different. It’s called “the Jawn,” and it’s a “Absolutely,” says the chef. “Beer is a great pairing, so why not?” serious flavor bomb. Photos by: Danya Henninger

www.origlio.com 23 rom a brewery’s perspective, what more could you want from a loyal customer than Wearing to have your logo permanently inked on a fan’s skin? Few breweries know brand loyalty quite like Yuengling. The brewery’s marketing coordinator Stephanie Hemmann says, Their Hearts F“We have a bunch of die-hard fans that have tattooed themselves with our logos!” It’s obvious that there are few things aficionados of America’s Old- est Brewery won’t do. on Their Sleeves The founder of Dogfish Head Brewery in Milton, Delaware credits DFH-tattooed drinkers with much of the brewery’s success. In his newest book, Off-Centered Leadership: The Dogfish Head Guide to Motivation, Collaboration & Smart Growth, Sam Cala- gione reveals, “Through the years I have met, per- sonally thanked and high-fived tens of thousands of hardcore Dogfish fans who have acted as our own evangelists, introducing their friends to our beers, showing fierce loyalty to the brand with their Dogfish tattoos.”

Nashville-based tattoo artist and former Origlio Beverage employee Katelyn Irvine has experience on both sides of the tattoo gun when it comes to beer tattoos. “I have three beer-themed tattoos. Sev- eral have been done while drinking beer. The first one was the Yuengling eagle on my thigh. It was my favorite beer at the time and because I’m from Phil- adelphia, the brewery’s Pennsylvania heritage was important to me. The vintage Shiner Bock ram went right above the eagle not too long after that. I had just begun branching out into craft beer and was drawn to the Shiner Bock logo. Below both tattoos and capping my knee, I have a branch of outlined hops that I sporadically drew and tattooed on myself one day.” Irvine’s customers who come to the shop for beer-related tattoos are often involved in the beer industry in some way or have a real love for beer. Katelyn says she lucks out when these clients come in because they often recommend or bring her new beer to try. “It’s always nice to be able to bond over something, especially beer.”

Another tattoo artist, Jimmy Maria, out of Reading, PA, has done his share of beer-themed tattoos as well. “In my experience, people who care about beer enough to get a beer tattoo are usually more interested in beer as a hobby or a passion [extending] beyond a single brewery. The ideas people have for their beer tattoos have been pretty broad – from beer referenc- es in songs or movies, to tattoos about the history or discipline of brewing.” He notes that while the only beer logo tattoos he has done have been those of classic American brands, he expects his clients to request more diverse logos as the list of successful breweries continues to grow. But no matter the subject of the tattoo, Maria feels that brewing and From waiting in ridiculously long lines for tattooing are more similar than they are different. “Each of the disciplines is filled with people who limited releases to “smuggling” beer across are passionate about contributing their own artistic state lines, there are few things passionate spin on traditional ways of approaching their craft. Whether it be achieving the crisp, solid lines and beer drinkers won’t do. But the most de- smooth shading of a tattoo or the crisp mouth feel and smooth finish of your favorite brew, the atten- vout drinkers wear their hearts on their tion to detail and craftsmanship are what makes the sleeves, literally, in the form of beer tattoos. best brewers and tattooers shine!”

24 www.origlio.com Tattoo artist Jimmy Maria creates a pint and hops tattoo

www.origlio.com 25 Wish You Were “Beer” A close-up look at local beer-centric vacations by Steve Hawk

26 www.origlio.com Dogfish Head Brewery Jamie Queli, Forgotten Boardwalk Brewery

If you’re a beer lover, there’s nothing better taking reservations at their newly opened Dogfish Inn in than a vacation that includes a great brewery. Lewes, Delaware, just a bike ride away from both their brewery and brewpub. That’s right. Why limit your beer One way to “beerify” your vacation, is simply to experience to sipping your favorite beverage, when you go where the beer is. can literally “eat, sleep and drink” beer on your next vacation. The inn features 16 rooms filled with thoughtful, A couple hours’ drive will bring you to a brew- beer-centric amenities and design elements, including a wool Dogfish blanket. And screen-prints of beer labels ery that’s just a stone’s throw from the beach. adorn the walls. Each room is equipped with a mini- fridge stocked with locally made snacks, which you Cape May Brewery opened in July 2011 after the own- may enjoy with the beers you bring back from DFH’s ers realized there just wasn’t enough locally made craft brewery and brewpub. beer in this beautiful resort town. Ryan Krill, his father Bob and Chris Henke decided to open a microbrewery If your only vacation is a “stay-cation,” there are a num- to provide South Jersey with fresh, delicious, local beer ber of breweries that will bring the beach to you. Forgot- and “help put New Jersey on the map as a craft beer ten Boardwalk Brewery in Cherry Hill, NJ offers beers state.” They opened their brewery at the Cape May like Funnel Cake and 1916 Shore Shiver. With these beers Airport and began delivering their signature Cape May in hand, you can feel like you’re walking on the board- IPA to bars on and around the Jersey Shore as far north walk without leaving your hometown. as Asbury Park. Cape May brews more than 100 beer styles. Their signature offerings include Devil’s Reach, a Another brewery that may put you in a vacation state- Belgian strong ale and Tower 23, a German-style Berliner of-mind – or perhaps make you glad you didn’t take weisse. Additionally, this summer they released a brand that cruise after all – is the Heavy Seas Brewing Com- new wheat beer called Summer Catch. And, if you want pany in Baltimore, Maryland. Their beers all feature a to immerse yourself even deeper into the Cape May nautical/pirate themes, including Loose Cannon, Peg Leg beer “experience,” they've debuted a new interactive and Smooth Sail. If you're inclined to make the journey, self-guided tour. one brewery that evokes thoughts of travel is Travel- er Beer Co. in Burlington, Vermont. Traveler Beer Co. Travel a little further south (take the Ferry for an added specializes in one of the most refreshing beer styles in adventure), and you’ll find your way to Dogfish Head the world, the Shandy, which is beer mixed with citrus Brewing Company in Delaware. Their brewpub, where flavored soda or carbonated lemonade. You can enjoy a the company began in 1995, is literally steps from the Curious Traveler, a lemon version, or an Illusive Traveler, a sand in Rehoboth Beach. A full production brewery is Shandy infused with grapefruit juice. located just minutes away in Milton, Delaware. DFH experiments with very unique ingredients, which explains Hopefully, whomever you are travelling with shares their slogan, “off-centered ales for off-centered people.” your love of beer. Otherwise, go alone and send them a If you want to kick it up a notch, Dogfish Head is now postcard: “Wish you were beer here.”

Ryan Krill, Cape May Brewery

www.origlio.com 27 Behind theSuds With Dick Yuengling of Yuengling & Sons Inc., Ken Grossman of Sierra Nevada Brewing Co. and Jim Koch of The Boston Beer Co.

Whether it’s Meeting of the Malts or the Craft Brew- ers Conference, in the world of beer, all roads even- tually lead to Philadelphia. Draught Lines asked a few visiting brewers why this is so.

“Beer is a part of Philadel- phia’s culture dating back to the founding fathers. There is a vibrant food and social scene here as well. If you can create a strong fan base in Philly’s unique neighborhoods, you know you have a brand that can take off.” - Dick Yuengling

“Philadelphia has a great brewing tradition, but it’s also very forward-looking. Both are important characteristics of a great craft beer community. The best brewers strive to advance the industry, while honoring beer’s heritage. Philly is a good example of that.” - Ken Grossman

“Philadelphia is a great city for many reasons, but one of the most important, to me, is that is was among the first cities outside of Boston to embrace the craft beer movement. It’s where we opened the first Sam Adams Brew Pub. The state of Pennsylva- nia has played a big role in Samuel Adams’ history.” - Jim Koch Beer #Banter Drinking with Dad

With Father’s Day on the horizon, Draught Lines reached out to a few industry professionals and asked them which beer was the first one they shared with Dad.

"The first beer I had with my father was a Yuengling Lager. Being from Schuylkill Coun- ty, it was almost a rite of passage for father and son to share this tradition." – Jay Wiederhold, President of Pennsylvania Beer Alliance

“As a faithful Baptist, my father is not and never was a drinker. However, a few years ago when I was running Philly Beer Week and Dad was approaching his 90th birthday, I invited him and my mother to Opening Tap where they got to meet Mayor Nutter and enjoy all the insanity with a thousand other beer drinkers. I poured them a sample of Fegley’s Hopso- lutely, which had been my beer of the year. Dad gave it a look and drained his sampler glass in one gulp, then puckered his cheeks at its bitterness. I had invited a local vocal group to the festival to do a pop-up version of the song "Drink" from "The Student Prince" operetta – a song whose chorus Dad loved singing when I was a kid. He stood up with the group, raised his glass and sang along. I couldn't have been any happier, introducing him to my world and sharing that moment.” – Don Russell, a.k.a “Joe Sixpack”

“The first beer I had with my dad was a Yuen- gling Black & Tan. He used to get it for parties – it’s what he drank back in the day.” – Luke Bowen, Co-owner of Evil Genius Beer Co. the Lookout Never Miss Draught Lines Fall 2016 a Single Issue of Draught Lines Magazine!

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