holiday issue 2015

SLY FOX BREWING CO.

draught lines

20 YEARS OF FAMILY, FUN AND FABULOUS BEER

LOVERS

STOCKING STUFFERS

FOR

SPRING HOUSE

Discover more at BlueMoonBrewingCo.com.©2015 BLUE MOON BREWING COMPANY, GOLDEN, COBELGIAN WHITE, BELGIAN-STYLE WHEAT ALE

Discover more at BlueMoonBrewingCo.com.©2015 BLUE MOON BREWING COMPANY, GOLDEN, COBELGIAN WHITE, BELGIAN-STYLE WHEAT ALE

Over the past hundred years, our brewers have certainly engaged in their fair share of mischief. This beer – our �rst India Pale Ale – has taken a dose of wickedness to brew. Starting with 2-row, caramel and wheat malts, which provide a bright copper color and fuller body, we then add Crystal and Bravo hops for aroma and a classic IPA bite. We �nish it o� by dry hopping with Centennials for even more aromatic �avor. So, crack open a bottle and enjoy how refreshing Wicked can be! PROSIT!

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contents10 HAPPY 20TH ANNIVERSARY SLY FOX

15 THE BOOKSHELF THIS HOLIDAY GIVE THE GIFT OF GREAT LITERATURE

16 MATT KEASEY OF SPRING HOUSE BREWING COMPANY GETS DRAUGHTED

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

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Editor in ChiefMaryanne Origlio

Senior EditorMaureen McCoy

Contributing WriterJulie Kovaleski

Contributing WriterMeredith Rebar

Art Director/PhotographerLoren Leggerie

Art Director/PhotographerMichael Kuchar

Guest WriterGarrett Lee Williams

holiday 2015

draught linesON THE COVER: CELEBRATING 20 YEARS OF SLY FOX. LEFT TO RIGHT: PETER AND JOHN GIANNOPOULUS,

BRIAN O’REILLY, DOC GIANNOPOULUS AND (CROUCHING) PETER GIANNOPOULUS JR.

Guest WriterSteve Hawk

We all look forward to holi-day traditions. They are com-forting in their familiarity but sometimes it’s fun to shake things up. That is surely how new traditions come to be. In search of the new, Draught Lines asked some profession-al foodies, those who happen to share our love of craft beer, what they are doing with two of our favorite holiday and wintertime essentials, dessert and nightcaps.

Our story, “Tweak Tradition, dessert served with beer is the best way to bid all a good-night”, features the desserts

of three innovative Philadelphians who understand the versatility of craft beer and its ability to complement the flavors in their cre-ations. Shannon Marie Jones of Dashing Rogue, one of the artisans we interviewed, generously shared her amazing recipe for Bour-bon Panna Cotta with Pistachio Brittle. Former Philly Beer Geek, Steve Hawk, re-examines the nightcap, offering no fewer than sev-en beers that can easily make even the most serious tippler forget get about the usual after dinner drinks.

All finished with your holiday shopping? We didn’t think so. Choosing the right gift for friends and family can be a daunting task even for the most ardent shopper. Our gift guide, “Stocking Stuffers for Beer Lovers”, offers great suggestions guaranteed to please the beer lover in your life. And at prices that won’t break the bank, you might even want to treat yourself to a few items.

Finally, it had to be kismet that December is the month of Sly Fox Brewery’s 20th anniversary. It’s our cover story and no picture is more heart-warming than a family gathered around a Christmas tree with great craft beers in their hands. It’s not like any illustra-tion Norman Rockwell would have put on the cover of the Saturday Evening Post. But poor Norman didn’t live long enough to drink a Sly Fox. Maybe if he had, his art would have imitated craft beer life.

A Few Words From The Editors...

Dear Beer Aficionados,Take Time to Tweak Tradition

Hoppy Holidays,

The Draught Lines Editorial Staff

draught linesis a publication of Origlio Beverage. All rights reserved.

3000 Meeting House Road, Philadelphia, PA 19154

Mark Your Calendars

The Big Philly Beerfest | Philadelphia, PA

January 15-16, 2016 – Pennsylvania Convention Center

Valley Forge Beer & Cider Festival | Oaks, PA

December 5, 2015 – Greater Philadelphia Expo Center

Samuel Adams Ugly Sweater Run | Philadelphia, PA

December 19, 2015 – Fairmount Park

Winter Beer Fest | Philadelphia, PA

December 27, 2015 – World Café Live

For more information about these events, and others

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Bourbon Panna Cotta

RAVEEVIEWSRum and Oats

The Quintessential HolidayBeer Cocktail

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

Ingredients8 oz. oatmeal stout, heated (We suggest Samuel Smith’s Oatmeal Stout)1 ½ oz. rum1/2 oz. vermouth1/2 oz. cinnamon syrup 1 dash bitters1 dash chocolate bitters

PreparationAdd all ingredients to heat-resistant glass and top with whipped cream. Grate cinnamon over top and enjoy!

ToppingWhipped creamCinnamon

Coronado Islander IPA is full of Centennial, Chinook and Colum-bus hops that combine to provide an explosive burst of piney bit-terness with luscious notes of apricot, grapefruit and mango. The beer is “a liquid expression of hometown pride,” according to Ron and Rick Chapman, owners of Coronado Brewing Co.

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

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

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

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

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

Coronado Islander IPA

BEERREDISCOVERED

Josh Peacock Certified Beer Server and Origlio Beverage Sales Representative

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Prohibition was a dark time in the history of beer and much of America’s beer memorabilia would have been lost if it were not for visionaries like Charles Finkel, founder of the craft beer import company Merchant du Vin and owner of Seattle’s Pike Brewing Co. Finkel’s world-famous Micro-brewery Museum, housed within the brewery’s pub, traces beer’s eight thousand-year history.

His collection is something to be seen.

Finkel has made it his mission to search high and low for his-toric items relating to breweries around the world. “I can’t remember a time when I wasn’t collecting something,” the

entrepreneur and museum curator explains. In 1989, after elev-en years of “collecting” exceptional independent European craft beers like Orval, Samuel Smith, Ayinger and Lindeman’s for his importing company, Merchant du Vin, Finkel’s love of art, history and beer merged when he opened Pike’s Microbrewery Museum, which houses his extensive collection of beer memorabilia.

Named “Seattle’s Best Museum Attraction” by City Search, the brewpub museum houses over 7,000 items including tap markers, matchboxes, historic advertisements, bottle openers, glassware, beer bottles, bottle caps and the largest collection of sheet music dedicated to drinking songs. If that’s not impressive enough, the museum also houses one of the world’s largest beer book libraries.

Finkel had the opportunity to explore the world of fine arts and cu-linary delights as a young adult while traveling throughout New York and San Francisco. That experience inspired him to study design and marketing in college. Coincidentally, he worked as a liquor store manager during his senior year. Speaking about his love of beer and decision to import beer into the U.S. through Mer-chant du Vin in 1978, Finkel says, “I felt that I was not well served by what was available at the time. As an entrepreneur having suc-ceeded in addressing a similar situation in wine, I speculated that I could translate my enthusiasm for beer into a business.” That was a red-letter day for American beer lovers.

A collector at heart, Finkel curated his portfolio of imported beers by eschewing large corporate entities. He was more interested in finding small, family-owned breweries that crafted exceptional beers from quality ingredients. As a bonus, those breweries also had long histories, great stories to tell and interesting memorabil-ia. Over the years, Finkel collaborated with breweries like Samuel Smith and Lindeman’s to create, or re-create, new styles like oat-meal stout, porter, imperial stout and peach lambic, adding even more nuance to their stories. “Surprisingly, one of my jobs was to convince these companies how great they were and that people like me would purchase their beers, even at import prices that could be above what other beers sold for at the time,” he says.

Returning his attention back to the museum, Finkel explains that its goal is to engage guests in the proud and long history of beer, while educating and entertaining. One of the oldest items, and a favorite of Finkel’s, is a turn of the millennium Etruscan coin show-ing barleycorn. It illustrates the transition from trading in grain (especially barley) to coin. “I am especially proud of the featured brands with which we have an association, including those that are no longer in the MDV portfolio like Rodenbach and Yuengling, as well as our current brands,” says Finkel. “The collection includes Samuel Smith pub signs, gilded mirrors and antique labels. Ay-inger is represented by a collection of original mugs, old labels and coasters, and we have a beautiful 1920 Orval decal, an enamel sign, and several old photos of Pinkus and Lindeman’s.”

Visitors are welcome to walk through the museum with a glass of beer in hand and many are surprised by some of the lesser known history, such as the role the church played in brewing. “This is some-thing few Sunday schools today teach,” Finkel said with a smile.

D.G. Yuengling & Son, Inc. will bring life back to the original dairy building located across the street from the brewery. Built in 1920, the dairy produced Yuengling ice-cream during Prohibition. The historic structure will be home to an expanded Yuengling muse-um, gift shop and sampling bar in early 2016. Marketing Manager Jennifer Holtzman says, “The museum will provide an overview of the brewing process and showcase Yuengling’s 186-year history that has spanned six generations.”

CHARLES FINKEL’S

TOUR PASTTH

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ATMICROBREWERY MUSEUM

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

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

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

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The air was perfumed with the aroma of freshly-baked pizza and there wasn’t an empty seat at the bar to be had. Young fami-

lies with children and grandparents in tow migrated from the front door to the restaurant’s long wooden tables. In other words it was a typical, busy Friday afternoon inside the pub at the Sly Fox Pott-stown brewery.

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

“We are first and foremost a family business,” Peter Giannopoulos “Doc” Giannopoulos

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Jr., Assistant Operations Manager began. “I was five years old when my dad opened the Phoenixville brewpub so I literally grew up in the beer business. It’s where we forged our identity. To know Sly Fox is to know that pub.”

Peter’s dad, the Founder and Managing Partner of the Phoenix-ville Brewhouse & Eatery, added to his son’s observation, “It’s where the personality of our compa-ny is on full display. If you haven’t been there, it’s our version of an Irish pub, by that I mean a place where neighbors and families go and actually talk to one another. It’s also where the focus is selling great beer, one pint at a time. That is something we consciously set out to do. You see, in 1995 we couldn’t afford the kind of liquor license that would have allowed us to sell beer, wine and liquor made by other companies. It would have cost $300,000. Laying out that kind of money just wasn’t an option. So we took a different approach, brewing and selling only the beer we made on the prem-ises.”

“But we sell really good Italian wine, too,” Doc added. “It’s just made in Delaware County. By law we can sell wine, if it’s made in-state. Gino Razzi, the owner and winemaker of Penns Wood Win-ery in Chadds Ford, where we buy our wine, is from Abruzzo, Italy. He makes the kind of wine our family likes to drink. We want to offer our customers the same wine we enjoy.”

Peter Jr. continued, “And we sell the beers we like to drink – au-thentic, original interpretations of classic styles from all over the world. Like our Helles Lager, made with German pils malt and Saaz hops. It’s our gateway beer; something that even a domes-tic beer drinker can appreciate and drinking it out of the 360° can makes it fun. You can really appreciate the beer’s aroma because the lid comes off completely. Then we price it fairly so millennials like me can afford to experience great craft beer. You won’t see 20 IPAs from us. We don’t make pumpkin beer and there’s no flavor of the month.”

On that note, Brewmaster Brian O’Reilly joined the conversation. The group brought him up to speed explaining that they were “reflecting” on what 20 years in the beer business had taught them. O’Reilly admit-ted that he’s been too busy to reflect, but after a brief pause, he said that he’s been thinking about what it means to protect a brand like Sly Fox. His analogy is pure O’Reilly, a Brewmaster who is known to rock out from time to time.

“Great beers are like rock bands,” he began. “They either play in cool venues or they die a slow death. Latching on to an old tune gives you a false sense of security. Pike-land Pils was my original inspiration. And it is both an honor and my responsibility to keep it great and alive. But ingredients change. Beer drinkers’ palates change. Quality must be maintained. On top of that, you have to keep moving forward. We’ve been doing more with dry hopping lately. So our anniversary beer is a dry hopped Belgian golden ale which melds pilsner and pale ale styles. It’s a very dynamic beer and it’s got some interesting herbal notes. This is a special beer so we’re putting it in our big 750ml bottles, but it’s the kind of beer you can feel completely comfortable drinking on a Monday night.”

John Giannopoulos, President and Managing Partner

The brewery’s Pikeland Pils, was the first canned beer ever to be awarded a gold medal at the Great American Beer Festival. In 2012, Men’s Journal, which consistently monitors the craft beer scene, listed Pikeland Pils as one of the “25 Best Beers in the World”. And this past September, Sly Fox Grisette Working Class Ale, a lighter take on a Belgian saison, brought home its third GABF medal in almost as many years; one gold and two silver. Of this beer Bri-an O’Reilly says, “It’s a style we did first. No one else cared about it, but I wanted to be part of that history. I think we re-ally hit the sweet spot with this one. It’s spritzy and balanced with just enough dryness to make it a great food beer. And it’s low in alcohol so you can drink a few of them, just for fun.”

The names of Sly Fox beers, Rt. 113 IPA, Chester County Bitter and Schuylkill River Trail Ale for example, reveal that the brewery has a keen “sense of place”. That place, of course, is Pennsylvania, where German immigrants set-tled and brought their brewing traditions. “We take pride in being able to brew German-style lagers,” said Peter Gi-annopoulos. “You can’t hide your mistakes in a lager the way you can with an ale. It’s a signature style for PA brew-

eries and we’ve won awards for them. Craft pilsners are growing in popularity and we make one of the best.” Anoth-er nod to tradition is Sly Fox Christ-

mas Ale. This malty, full-bodied red ale is packed full of fresh mulling spices. Brew-master Brian O’Reilly balances the flavors of ginger, clove, allspice, cinnamon and nutmeg creating a truly unique seasonal treat that never overwhelms the palate. The festive label on the 750ml bottles and 12 oz. cans adds to the fun.

of the Pottstown brewery admitted that he never dreamed that someday he’d be popping the cork off of a bottle of 20th Anniversa-ry Ale. “I didn’t expect this back in 1995. We’ve grown beyond any-thing I thought we could get to. But somehow it all came together. We put our heads together as a family to solve problems. Brian’s dedication and award-winning beers really put us on the map. And the Borough of Pottstown encouraged us to think big and build a facility that has allowed us to grow, sometimes as much as 20% per year, and realize our potential. They’ve been great partners.”

Doc concurred with John, but while taking one last sip of beer, he turned to his grandson Pe-ter and offered another explanation. “The beer business is in our genes. Your great-grandfa-ther, an immigrant from Greece, wanted me to be a doctor, and I did as I was told. But that bar he owned at 10th & Locust [in Philadelphia] way back when, it infiltrated the family’s DNA. Entrepreneurship skipped my generation. But here we are back in the beer business.”

Brian O’Reilly

Peter Giannopoulos & Peter Giannopoulos Jr.

John Giannopoulos

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By Garrett Lee Williams

BRIGHTEN YOUR HOLIDAY

BEERWITHTABLEIn the upcoming months, Pennsylvania will be wrapped in a cocoon of bone-chilling winter weather, but with that comes the holidays and the opportunity to gath-er with friends and family around a table filled with good food and celebratory libations.

A few local beer celebrities chimed in on the brews that grace their holiday get-togethers.

Starting with a man who spends a good portion of the year (in truth, all portions of the year) doing manual labor all by his lonesome, Jon Defibaugh, Brewmaster for Evil Genius, said that he thoroughly enjoys Great Lakes Christmas Ale.

“Great Lakes produces some of the cleanest, most well-refined beers in the country, and their Christmas Ale has long been one of my favorites. It's never over-the-top with the spicing, and it's the perfect bottle to split with someone while having a rich dessert. My wife makes a ‘mean’ vegan Black Forest Cake with cherries that pairs perfectly with it.”

Andy Farrell, Brand Director of City Tap House is a guy who knows how to bring people together in a big way. He likes to keep his spirits bright with Sly Fox Christmas Ale. “Always keeping intensity, contrast and resonance in mind... a hearty winter [beer] works well with turkey and traditional Thanksgiving fruit (cran-berry) and spice (thyme/rosemary/lemon). Sly Fox Christmas won't overwhelm the meat, and it enhances the taste of everything on the table.”

Tomme Arthur, co-founder of The Lost Abbey either spends the holidays at home in San Diego or in Palm Desert with his wife’s family. On his holiday table you’ll find, “A smattering of things,” he says. “Our Avant Garde is versatile enough for ham and turkey, but if it’s steak we’re having, I usually go for wine.” However, Ar-thur admits that his favorite holiday splurge is “really bad cheese and bean dip with corn tortilla chips washed down with any fresh IPA.”

Dan Lan Hamm of A. Bar in Rittenhouse spends his days among bottles of liquor, tap lines and oysters. His manic energy, sharp mind and gracious smile make him a perfect guest at any holi-day gathering. When queried about his favorite holiday beer, Lan Hamm chose Samuel Smith’s Oatmeal Stout. “Everything from the wonderful bouquet of baking spices on the nose, to the shiny gold wrapping reminds me of my favorite time of year. The pleasant combination of roasted barley and oats gets me thinking of roasted duck and pork dishes, which I love cooking on cold winter days.”

Jon Myerow, owner of and “Beer Decider” for the ever popular Tria Cafés and Tria Taproom says Brasserie Dupont’s Avec les Bon Voeux is his holiday brew of choice. Since 1970, Brasserie Du-pont has been brewing this wonderful beer to share, at first with only close friends, but as the years passed, they began to produce enough to distribute to larger audiences. Myerow tends to lean to-ward the nostalgic, often referring to his high school nicknames, so it’s an appropriate vintage for him. “The brewery's iconic Saison Dupont is legendary for pairing with pretty much everything, but this strong, hazy, golden seasonal pairs beautifully with both food and cold weather,” he says, noting that the 9.5% ABV will keep you “warm and lively!”

Chef Scott Schroeder of American Sardine Bar and South Philly Tap Room likes to imbibe Jack’s Hard Cider with his open-faced squid gravy sandwich on garlic bread. Bright flavors from the cider contrast and enliven the hearty gravy-soaked garlic bread and hav-ing squid in December is definitely a decadent repast.

Axel Tuveson, a man who calls Stateside on Passyunk Ave. his home office, lives mostly in a world of bourbon. Switching over to his also prodigious beer knowledge, he bellied up to the bar with his contemporaries and decided that Great Lakes Edmund Fitzger-ald Porter is his beer of choice. The holidays, whether it’s Hanuk-kah, Christmas or whatever those who follow the Flying Spaghetti Monster celebrate, are about family. Axel says, “As I have some family in Massachusetts, I love a good New England Clam Chow-der. The slightly bitter, roasted qualities of Great Lakes’ porter pair so well with the hearty, creamy qualities of the chowder – almost the same way that a bold cup of coffee takes to a little cream.”

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HOP ARTSamuel Smith’s Winter Welcome

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

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

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

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

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

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GOODNIGHT BREW BUCKET LIST BARSTHE COMIC BOOKSTORY OF BEER

the bookshelfTB

A PARODY FOR BEER PEOPLE HISTORIC SALOONS, PUBS AND DIVES OF AMERICA

THE WORLD’S FAVORITEBEVERAGE FROM 7000 BC TO

TODAY’S CRAFTBREWING REVOLUTION

Who says grown-ups can’t enjoy a bedtime story? Based on the children’s classic, Good-night Moon, this short novel is perfect for the beer drinker who’s still a kid at heart. Good-night Brew: A Parody for Beer People follows a crew of brewers (who happen to be animals) as they close their brewery for the night. The characters offer educational highlights on the brewing process, beer ingredients and various styles as they wish each one goodnight. The story comes to life through the rhyming words of author Karla Oceanak and the cheerful il-lustrations, courtesy of Allie Ogg. "This book easily brings out a smile and the desire to meet a hops wildebeest [one of the brewers] in his natural brewery habitat,” says John Holl, edi-tor of All About Beer Magazine and author of The American Craft Beer Cookbook.

The Comic Book Story of Beer written by Jona-than Hennessey and Mike Smith with illus-trations by Aaron McConnell explores the 9000-year history of beer through thorough-ly-researched historical events and depictions of different brewing cultures world-wide. Readers are informed of the numerous ways in which beer has played a significant role in the lives of mankind through stories about Ben Franklin, Fritz Maytag and Michael Jack-son among others. Don Russell, a.k.a. Joe Six-pack, recently reviewed this book on his blog saying, “This is not one of those pulp rags we used to page through as kids. It’s solid, thor-oughly researched and indexed.”

For the adventurous beer lover with a passion for the past, Bucket List Bars: Historic Saloons, Pubs and Dives of America is a must read. Au-thor Clint Lanier has made it his mission to explore the most diverse American bars, all of which have unique histories. The comprehen-sive list includes bars that have helped shape the history of our nation and others that have served as local watering holes for celebrities both past and present. The author adds a little grit to the pages by featuring some of the most dangerous locales alongside the classic gems. Through stories told by owners and bartend-ers, readers get the inside scoop on each bar’s history with advice on menu items that cannot be overlooked.

THIS HOLIDAY, GIVE THE GIFT OF GREAT LITERATURE.

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

Books available at amazon.com.

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Spring House Brewing CompanyMATT KEASEY

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Owner of Spring House Brewing Co., Matt Keasey took a position with a pharmaceutical company after graduating from Penn State University. It wasn’t long before he decided that corporate America wasn’t for him. “I want to wake up every morning and be excited about my work,” he says.

In 2006, he fulfilled his dream, opening the doors of Spring House Brewing Company in Conestoga, PA. The brewery and tasting room were both lo-cated in a converted barn on his property, but as larger and larger crowds flocked to the brewery, Keasey knew a move was inevitable. “It was too overwhelming, so I decided to open a brewpub in a different location.” In February of 2011, the Spring House brewpub opened just a few miles from the original location. It, too, was wildly suc-cessful, so in July of this year, Keasey and his wife Nikki opened up a third location on Hazel Street in Lancaster, PA which houses both the brewery and a taproom.

Draught Lines sat down with Keasey to discuss the brewery expansion, his unique brews and what we can look forward to from Spring House in 2016.

D.L. For those folks who haven’t seen the new place yet, how would you describe it?

M.K. I wanted the new space to be open – a 360 degree expe-rience for visitors. Nothing separates the brewery from the bar and restaurant, which my designer tried to talk me out of, but I felt strongly about having a totally immersive experience that peaked our customer’s senses as soon as they stepped through the door. You can smell the aroma of the ingredients, see most of the operation, hear the sounds of the brewing equipment and of course taste the beer and food on the menu.

D.L. The new space has an edgy, industrial look. What was it be-fore you turned it into a brewpub?

M.K. The building actually has quite a history. It’s been used for several purposes throughout the years – a roofing facility, a pick-le canning factory and at one point, the space was even used to dry tobacco. With such an interesting history, we wanted to reuse some of the materials and keep the industrial feel. Our ta-bles are made from local reclaimed wood and we used some of the original ceiling for the wood flooring. This area of Lancaster is currently going through a lot of changes and revitalization, which allowed us to customize the space.

D.L. Let’s talk about your beers! Which brew in the Spring House portfolio would you say is the most popular?

M.K. Our grapefruit pale ale, Lexicon Devil did really well this past summer. We brew the beer with grapefruit peel to give it a nice grapefruit aroma and taste. I don’t know too many other

breweries using the peel and I think that helped set it apart from similar grapefruit beers out there. We will be offering it year-round in 12 oz. cans in 2016!

D.L. If you had to choose one, which beer style is your brewery known for?

M.K. I would say stouts. We offer many variations and we play around with different ingredients in each. Big Gruesome (choc-olate peanut butter stout), Little Gruesome (peanut butter and jelly stout), Satan’s Bake Sale (mint chocolate chip stout), The Martians Kidnap Santa (egg nog stout) and Bloodlust (Russian Imperial Stout).

D.L. With the holidays quickly approaching, your Christmas beers will soon be released. What ingredients are used to create these unique brews?

M.K. Satan’s Bake Sale, our mint chocolate chip stout is brewed with cacao nibs, cocoa powder and peppermint leaves. It packs a chocolate punch! I’ve been told it’s like drinking a Thin Mint cook-ie. The Martians Kidnap Santa is our version of egg nog without the rum. It’s brewed with the traditional spices you would expect to find in egg nog, which complement the flavors of the stout really well.

D.L. Your beers have some of the coolest names and label graph-ics. Who names them and designs the labels?

M.K. I come up with the names of each beer. They are typically inspired by movies and television shows I watched growing up. I was into sci-fi and horror, hence names like The Martians Kidnap Santa. Once I come up with the name, I send it to our graphic designer who comes up with the image. He usually tries to incorporate elements of the movie or TV show it was inspired by.

D.L. Which beer styles do you prefer to drink?

M.K. I don’t have a favorite style, but I really enjoy beers that are well-crafted and have lots of flavor. I like Belgian beers, hoppy beers and nice heavy stouts.

D.L. How has the beer industry changed since you have been a part of it?

M.K. The number of styles being brewed is probably the biggest change I’ve seen. Wholesalers used to tell me they had a hard time selling styles that drinkers hadn’t heard of – now that’s all folks are asking for!

D.L. If you didn’t own a brewery, what would you be doing?

M.K. I am fortunate that I love my work. If I did anything else, I would be a stay-at-home dad. I have three sons ages six, four and two.

D.L. Will we see anything new from Spring House in 2016?

M.K. The expansion, which has tripled our capacity from nearly 3,000 to 10,000 barrels, will allow us to offer many of our beers in 12 oz. cans to almost all of PA and much of New Jersey next year!

Go behind the scenes with Matt Keasey for a look at the new Spring House Brewery & Tap Room

www.origlio.com 19

DRINKTHESE

NOWTHE RECIPE CHANGES A BIT EACH YEAR

Sly Fox Christmas Ale Sierra Nevada Celebration Ale

Double Bastard Ale Samuel Smith’s Winter Welcome Ale

Harpoon Winter Warmer Abita Christmas Ale

MEMORABLE MONIKERSSpring House Martians Kidnap Santa Egg Nog Stout

Evil Genius Santa!! I Know Him!Curious Traveler Jolly Traveler

THE NEW NIGHTCAPS Coronado Stupid Stout

Weyerbacher Quad Kasteel Barista Chocolate Quad

21st Amendment Lower De Boom Firestone Walker Velvet Merlin

Lagunitas Brown Shugga’

HOLIDAY SPICE AND EVERYTHING NICE Samuel Adams Winter LagerGreat Lakes Christmas Ale

Cape May Mop Water Peak Holiday Saison

BIG BOTTLES = PERFECT GIFTSAllagash Interlude

Heavy Seas Yule Tide

INSPIRED BY HANSEL & GRETEL Blue Moon Gingerbread Spiced Ale

Shipyard GingerBreadHead UFO Gingerland

NEW THIS YEAR!Yuengling IPL

Saranac West End Winter IPADogfish Head Pennsylvania Tuxedo

WINTER WARMERSWeyerbacher Winter AleSixpoint Global Warmer Oskar Blues Ten FIDY

HOPPED UP FOR THE HOLIDAYS The Lost Abbey Merry Taj IPA

Port Hop Freshener Series: Tropical and JuicyDock Street Rye IPA

Green Flash Segal Ranch Session IPA

Want to know more about these beers and which foods pair best with them? Check out Origlio.com!

21www.origlio.com

Weyerbacher’s elegant, dark and complex ale, QUAD (11.8% ABV) is a richly flavored dark ale with intense notes of plum and raisin. Brewmaster Chris Wilson recommends enjoying it in a brandy snifter or wine glass to appreciate the aroma. Add a good book or a seat by the fireplace, and voila – instant relaxation. QUAD gains smoothness and complexity as it ages. Wilson explains, “The booze softens, mak-ing it incredibly smooth.”

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

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

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

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

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

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

Co-written by Steve Hawk

Forget brandy, bourbon or fancy cream-based liqueurs… after all, there’s nothing

a beer drinker likes better than drinking beer. A proper nightcap only needs to be warm-ing, perhaps with a little heat sensation at the back of the throat. And if that libation hap-pens to be beer, what could be better?

ANEWKIND ofNightcap

Tweak Tradition

22 www.origlio.com

Dessert served with beer is the best way to bid all a goodnight

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

Magpie Artisan Pie Boutique on Philadelphia’s South Street is the perfect pit stop for one-

of-a-kind pies. This homey shop – it looks like it could be your grandmother’s kitchen – offers seasonal items made with fruits and vegetables at their peak of freshness. Owner Holly Riccardi makes each crust by hand and fills them with organic, local ingredients.

Ricciardi’s Lemon Gingersnap Pie would snap anyone out of a winter funk. The gingersnap crust is perfectly spiced and the filling, made with fresh lemon juice, condensed milk and ginger root, is light and billowy. She recommends serving it with Dog-fish Head’s wit beer, Namaste. “Bursting with a fragrant citrus and fresh-cut lemongrass aroma with a bit of coriander spice on the palate, Namaste complements the flavors of my holiday pie per-fectly,” says Riccardi.

Since 2011, Vedge, the acclaimed restaurant located in the historic Tiger building on

Locust Street, has offered a classically elegant dining experience that has changed the way vegan restaurants are regarded in Philadelphia and beyond. “Is Vedge one of the best vegan restaurants in America? It might be one of the best restaurants period,” says Trey Popp of Phil-adelphia Magazine. Co-owner and pastry chef

Kate Jacoby has created a “foodie” menu filled with unique dish-es made with locally sourced, seasonal ingredients. A progressive, bold approach to cooking is what the menus at Vedge and Jacoby’s newest spot, V Street, are built on. Pushing the limits of what veg-an desserts can be, Jacoby has been recognized as a James Beard Nominated Pastry Chef.

Sticky toffee date cake with cedar smoked ice cream and smoked chestnuts is one of the seasonal desserts on the menu at Vedge. Based on an existing recipe, Jacoby is pushing the envelope even further this year by adding smoked ingredients that build the backbone of this dessert. Jacoby recommends pairing a bold, malty beer, like a Dubbel, a Belgian dark strong ale or a big stout, with this one. “My favorite beer to pair with the sticky toffee cake is Sly

Fox Nihilist Stout. It holds up nicely against all the brown sugar sweetness and woodsy smoke.”

If you prefer to make it yourself, Shannon Ma-rie Jones of Dashing Rogue shared her recipe

for Bourbon Panna Cotta with Pistachio Brittle. Jones, co-founder of Dashing Rogue is a local beer expert who hosts her own beer-based pod-cast. While on air, she is known as the Beer Mis-tress. Jones is, of course, very passionate about cooking. Her company will cater an elegant six-course beer dinner in your home, customized to

your taste, diet and beer preferences. Guests always enjoy Jones’ tutorials explaining why she chooses to pair certain foods and beer.

Jones’ recipe for Bourbon Panna Cotta is flavorful and packed with the rich flavors of vanilla, spicy bourbon and warm sugar. “Because of the versatility of this dessert, the beer pairings are almost endless,” says Jones. “A rich, roasty porter, stout or bour-bon-barrel aged beer, like Weyerbacher Heresy or Allagash Cu-rieux, would be excellent.”

www.origlio.com 23

With its bubbly carbonation and endless variety of flavors, beer is best with holiday desserts.

Shannon Marie Jones

Photo by: Greg Riccardi

Holly Riccardi

Kate Jacoby

Dashing Rogue’s Bourbon Panna Cotta with Pistachio BrittleMakes 4 Servings

In a medium saucepan, heat the milk, cream and sugar until sugar is dissolved, stirring frequently.

Dissolve gelatin in warm water, then add to the saucepan with milk, cream and sugar. Stir until gelatin is dissolved.

Remove pan from heat. Add vanilla and bourbon, and stir. Pour into 4 ramekins, wine glasses, or cupcake tins. Put in refrigerator to chill until set: 4-6 hours, or overnight.

5 oz. heavy cream

5 oz. whole milk

¼ cup granulated sugar

1 ½ tsp. powdered gelatin

1 Tbsp. warm water

½ tsp. pure vanilla extract

1 Tbsp. bourbon

Pistachio Brittle

Combine ingredients in a small saucepan on the stovetop until sugar and salt are melted, and pistachios are coated. Remove from heat and pour onto a baking sheet covered in wax paper, and place in 350 degree oven for 15 minutes, stirring every 5 minutes. Remove from oven and let cool. Break apart brittle and apply to solidified panna cotta.

Top with drizzle of caramel for added sweetness and garnish.

Helpful Hint: Make the panna cotta in cupcake molds and pop them out right before serving.

½ cup raw, shelled pistachios

¼ cup sugar

¼ tsp. sea salt

¼ cup water

24 www.origlio.com

For a chance to win these awesome stuffers

STUFF IT! Affordable Stocking Stuffers for the Beer

Lover in Your Life

Make this holiday a happy one and surprise your beer lover with a stocking stuffed with cool beer swag.

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

Conjure up memories of sunny days spent at the Jersey Shore while enjoying a freshly brewed cup of coffee from a Cape May Brewing Co. coffee mug. $9.00 at CapeMayBrewery.com

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

Chiller sticks allow drinkers to enjoy their brew cold from begin-ning to end. Perfect for parties or tailgating, simply freeze the stick and insert into the bottle to keep your beer cold until the last sip! $12.99 at Amazon.com

Magnets add flare to any fridge, but the Great Lakes Brewing Co. refresh magnets also offer beer lovers a chance to enjoy the brew-ery’s newly designed beer labels, created by artist Darren Booth. These are more than just magnets – they’re conversation pieces. Choose from 12 styles, $3.95 each at GreatLakesBrewing.com

365 DAYS OF BEER CALENDAR

CAPE MAY BREWING CO. COFFEE MUG

JELLY BELLY® DRAFT BEER JELLY BEANS

BEER CHILLER STICKS

GREAT LAKES REFRESH MAGNETS

www.origlio.com 25

Created by Ever After Naturals and made with actual beer from Stone Brewing Co., these crafty soaps are packed with scents so unique, you've never smelled anything like them. Choose from Arrogant Bastard Ale, Sandalwood & Vanilla Smoked Porter and Ruination IPA Spent Grain Soap. $6.00 each at StoneBrewing.com

The best way to cap an open bottle of beer, these vibrantly colored rubber brew stoppers fit any size bottle, creating an airtight seal to prolong the life of your beer and preserve the carbonation. Pur-chase a pack of six for $7.99 at Amazon.com

Looking for a style of beer to complement your dinner menu, or a food to pair with beer you have on hand? The perfect match can be found on this tea towel created by Stuart Gardiner. Each towel includes 61 food choices and 40 beer styles, for an astounding 2,440 combinations! $14.00 at Uncommongoods.com

A beer fridge should be just as fun on the outside as it is on the inside. Whether creating a hoppy haiku or a story of stouts, this magnetic poetry kit offers over 200 beer-themed word magnets to express a true love of beer. $11.95 at Kegworks.com

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

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

STONE BREW SOAP

BREW STOPPERS

BEER AND FOOD PAIRING GUIDE TEA TOWEL

MAGNETIC POETRY KIT – BEER EDITION

MULTILINGUAL CHEERS PINT GLASSES

REGRAINED BARS

Gourmet sodas made with all natural ingredients – not corn syrup and artificial flavorings, are shaking up the soft-drink mar-

ket the same way that craft brews have changed the beer industry. New options are popping up left and right, some even with alco-hol. The trend has even prompted big soda brands like Coca-Cola® to introduce Coke Life®, sweetened with a mix of sugar and the plant-derived sweetener stevia, while Pepsi® is looking to launch a line of craft fountain sodas.

Despite the seeming newness of this trend, two standout beverage producers have been offering top-notch crafty pop since the 90s.

Louisiana-based Abita Brewing Co. offers a plethora of beers with no preservatives, additives or stabilizers. Their beers, which in-clude the wildly popular Purple Haze, brewed with fresh raspber-ries and Turbodog, a dark brown ale with a rich body and sweet, toffee-like flavor are all cold filtered, resulting in some of the finest, freshest beer, proven by great chefs of the south who use Abita beer in many recipes. But, did you know that the brewery first pro-duced their non-alcoholic craft root beer in 1991?

“There’s a long history of brewers making root beer,” says Leo Basile, Vice President of Sales for Abita. “That’s how many breweries kept their doors open during prohibi-tion. We’ve combined that history with Abita’s commit-ment to using locally grown ingredients in our all-nat-ural, craft-brewed root beer. It’s reminiscent of soft

drinks made in the 1940s and 50s, created with the flavor and fun of New Orleans.”

Made with a hot mix process using spring water, herbs, vanilla and yucca (to create the foam), Abita sweetens its root beer with pure Louisiana cane sugar and it’s naturally caffeine free!

Closer to home, Hank’s Gourmet Beverages was started by Hank Salvatore and his sons, Frank, John and Tony with Bill Dun-man. Their iconic root beer was first introduced to Philadelphia in 1995, and since then, demand for their gourmet soda line has steadily increased.

“Being beverage distributors, they [The Salvator family] had all

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

“As with craft beer, people appreciate traditional flavors, but they are looking for something different from time to time,” says Hank’s Business Developer, Liz Chiolan. “People/bartenders often use our sodas as mixers. It gives them the flexibility to put a new twist on any number of alcoholic bever-ages, particularly vodka or rum. Hank’s Gourmet Root Beer with Jagermeister is awesome.”

So, what sets Hank’s apart from other gourmet sodas? “Our passion for a quality product,” says Dunman. “Considering the flavor profile, the proprietary bottle and foil labels, we offer the highest quality product of its type.”

This June marked the 20th anniversary of Hank’s Gourmet Root Beer. To celebrate the milestone, a batch of commemorative sodas emblazoned with a 20th Anniversary logo was released. And this spring, Hank’s is set to offer a seasonal flavor as part of a year-long celebration. “Everyone owes it to themselves to try Hank’s,” says Chiolan. “Our beverages are truly unique, creamy and scrump-tious.”

So there you have it – get out those frosty mugs and get to slurpin’!

26 www.origlio.com

Liz Chiolan & Bill Dunman of Hank’s Gourmet Beverages

If you haven’t tried Coney Island Root Beer yet – what are you waiting for? With hints vanilla, licorice and birch, this hard root beer will bring you back to that legendary boardwalk.

For fans of ginger ale and orange soda, Henry’s Hard Soda will be avail-able in January. Made with natural flavors and real cane sugar, Henry’s taste bud-tempting hard sodas are quite sessionable at 4.2% ABV.

www.origlio.com 27

Jersey DanMarilyn Candeloro

More than a few movers and shakers in the local beer community are also deeply involved with music. These two pursuits have more in common than you might ever imagine.

Music or beer? Like the old chicken and egg conundrum, it is interest-ing to explore which came first. For Luke Bowen of Evil Genius Beer Co., it was music. “I’ve been playing since I was 15. It was and will always be my first love,” he says. Bowen recognizes the extraordinary similarities between the beer and music industries. “One of the reasons why beer and music are so comparable is the mutual respect for cre-ativity.” He explains, “There are only so many notes to choose from, just like there are only so many malt, hop and yeast combinations. So musicians, like brewers, respect the art of their contemporaries. Rever-ence in both communities is earned through hard work and dedication; there are no shortcuts. The art of brewing, just like playing an instru-ment, takes time, practice and dedication that cannot be hurried.”

Music is woven into the very fabric of Sly Fox. The Pottstown, PA brew-ery is committed to supporting local bands, which are the focal point of many of their events. This makes sense since Brewmaster Brian O’Reil-ly and Sales Manager Corey Reid are both heavily involved with music. Can Jam, a free music festival held every September at the brewery, is a case in point. Thousands flock to the annual event to hear local favor-ites like American Babies and Hoots & Hellmouth, two bands recruited by O’Reilly and Reid.

Reid has been in the beer industry for 18 years, while he has been seri-

ous about music for 25. When asked about exploring the intersection of music and beer, he recommends networking in both industries. “Most people identify with music and it really helps when starting a relation-ship,” he says. “I’ve gotten plenty of beer placements at venues where my bands are playing.” O’Reilly added that music can also help pre-pare you for a career in beer. “When I worked at a recording studio and played in a band, I had to learn how to take care of everything. I think that helped in the early days of brewing when often times, no one was there to guide me.”

For a full sensory experience that unites beer and music, Mark Wein-mann, Area Sales Manager for Great Lakes Brewing Company and avid guitarist, recommends attending Philly Beer Scene’s annual event, Band of Brewers at World Café Live. More than just a concert, Band of Brewers is a “battle-of-the-bands” style competition. The band mem-bers must work at the brewery they represent. Participants insist that the competition is friendly, but the winners are selected by a panel of judges. “The multi-level stages, the consistent quality of the show, and the beer choices are all top notch,” says Weinmann. O’Reilly agrees, “It’s amazing that so many brewers can rock! The band from Sly Fox [featuring O’Reilly and Reid] has played every year of the competition and we always have a great time.” Bowen adds, “It’s my favorite event of the year. There are so many talented people in our industry. I love seeing everyone play music together.”

The fourth edition of Band of Brewers will take place at World Café Live in early 2016.

Band of Brothers Photo By: Stephen Lyford Brian O’Reilly Luke Bowen

MUSIC, MUSICIANSAND THE PHILADELPHIA BEER SCENE

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

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

Tomme Arthur takes us “Behind the Suds.”

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

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

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

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

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

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

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

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

D.L. Your Non-Denomination ales blur the lines between wine and beer. How so?

T.A. The ability to use oak barrels and cull new and exciting flavors is what makes the Non-Denominational beers so much fun. Not being beholden to any one style or manner of brewing means those beers are highly sought after.

D.L. What is your favorite beer to drink that is not produced by one of your breweries?

T.A. Pales and IPAs from great breweries always make me smile, and when in Philadelphia, I drink my fair share of Allagash White.

BehindtheSuds

With Tomme Arthur of Port Brewing/The Lost Abbey

6 PACKS &24 -12oz BTL CASES

ESTEEMED RYE IPA

COMING SOON

Founded in Philadelphia 1985

DOCK STREETBREWERY

#BeerBanter

Champagne is old news! @DraughtLinesMag asked folks in the Twittersphere, “Which brew will you ring in the New Year with?”

@MartinelliGoss1 Kasteel Tripel or Kasteel Donker would be appropriate – served with a charcuterie plate. Mmmmm. @ChristineHaze10 I love cider... So I would say #woodchuck.

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

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

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

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

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

@HopSnobbery I’ll go with a saison. Bubbly. Yeasty.

@FocusedOnBeer I think a not-overly-sweet Belgian triple would work great in lieu of cham-pagne.

Abita Brewing Company, LLC • Abita Springs, LA 70420

Abita Wrought Iron® IPA embodies the resilient, indestructible nature of New Orleans. This India Pale Ale is forged with the intensity of Apollo, Equinox and Mosaic Hops for an intense fresh hop aroma with a tropical fruit fi nish. Brewed with pale ale malt for a golden

color as bright as iron from a fi ery forge.

ABV:

6.9% 80

BITTERNESS (IBU)

HOPS: Apollo, Equinox & Mosaic

9

COLOR: Gold

LIGHT DARK

INSTAGRAM FACEBOOK TWITTER IOS & GOOGLE PLAYabita.com

Samuel Smith’s BreweryFine Ale, Lager & Cider

Tadcaster, Yorkshire, England - Est. 1758

Samuel Smith’s BreweryFine Ale, Lager & Cider

Tadcaster, Yorkshire, England - Est. 1758

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

www.origlio.com 31

the Lookout

of

THE CALIFORNIA DROUGHT& CRAFT BEER

Coronado Brewing Co.

gets draughtedTravel to the island community

of Coronado with Rick Chapman to discover how his brewery’s ex-ceptional beers celebrate his is-

land roots in award-winning ways.

In a part of the country where rain is desperately needed, craft brew-ers harness technology for efficient water usage, while still cranking out

great beer.

creates beer-infused truffles forValentine’s Day.

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

PLEASE ENJOY RESPONSIBLY. GUINNESS Nitro IPA ©2015 Guinness & Co. Imported by DIAGEO - Guinness USA, Norwalk, CT.

TM

Brewed with Irish barley and crystal malt. Admiral hops

for bittering. Late hopped with Topaz and Celeia hops. Dry

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

1190_NITRO_DraughtLinesFPFC_x1a.pdf 1 8/27/15 5:21 PM