It’s time again for the Best of the Philly Beer Scene! Our second annual awards features a few new categories and four nominees going up against the prior year’s winner. All nominees were made by a panel consisting of the Philly Beer Scene founders and six other industry professionals and craft beer enthusiasts from the Scene. Voting begins on Friday, April 1, 2011 and ends on Sunday, May 15, 2011 at 12:00am (midnight). Click Here to vote today!
Sam Calagione’s adventurous journey in building a craft beer empire.
Owning two businesses, I can say I’ve had a lot of positive experiences and many experiences to learn from. So, naturally I could appreciate and relate to Sam Calagione’s second edition of “Brewing Up A Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery. Read more…
Philadelphia Brewing Co. takes the old and new to personalize some of your favorite beers.
Every time you order a bottle of craft beer at a bar, your initial attraction is usually based on one of a few things: the brewer, if you are already familiar with the beer; the style of beer, if you know what your palate desires; or, a recommendation from the bartender, if you trust his judgment. On the off chance that none of these apply, you usually make your judgment call based on the label. And, just as a brewer puts his love and care into every ingredient that makes up a quality craft brew, the artist behind the bottle interprets the beer into colorful and unique artwork, maintaining the integrity of the brewery’s brand, but expressing and representing the creative nature of the libation. Read more…
Brauhaus Schmitz celebrates this German law of beer purity.
495 years ago, Wilhelm IV of Bavaria passed into law a proclamation requiring all beer in Bavaria to be brewed utilizing nothing more than water, hops, and barley. (Yeast had not yet been discovered, but is the 4th allowable ingredient.) The original intent of this law was two-fold: (1) to protect consumers from often used, unhealthy ingredients like wild mushrooms, soot, or sometimes animal parts and (2) to limit brewing to barley malt, reserving rye and wheat to the equally important task of bread baking. Read more…
Craft beer selections continue to expand at local entertainment venues.
Back in my younger days, going to a ball game, a concert, or even bowling, usually meant a great event. But, when it came to the beer choices, most were severely lacking. You might find a few of the very popular commercial brands served in plastic cups at warm temperatures, but not much more. Well, craft beer fans don’t fret, as things have changed. Over the last few weeks, I visited and interviewed owners from local entertainment venues to discuss with them why they offer craft beers and how it has impacted their business. Read more…
It is vitally necessary for the ceremonious breaking of the seal, which comes with any fine night of imbibing. It can also be one of the scariest places in any bar or restaurant, with the occasional unflushed toilet, over the top graffiti and threatening walls, or the questionably wet floor. But, for as scary as it may be those first few steps into the threshold, there is also opportunity for uniqueness, which makes the entire night’s experience all the more pleasurable. And, for these places, which are often under-appreciated, we thought it was time to acknowledge 10 of the best and most unique bathrooms in the beer scene, for your evening’s business. Read more…
Iron Hill Maple Shade is one of the first brewpubs to open in New Jersey in years, and is the most recent Iron Hill opening to date. (There is a new one scheduled for later this year in Chestnut Hill.) Offering up their staple house beers, along with signature brews, Iron Hill has been a welcomed addition to NJ; quickly becoming a local favorite. Read more…
Homemade Chili & Cigar City’s Maduro Brown Ale.
This winter, when gearing up to make hot sauce, my stomach shrieked with hunger; I knew I had no other option than to stuff it with my favorite chili. In the last year, I discovered the greatness that is Cigar City Brewing Co. and developed a particular fondness for their Maduro Brown Ale. To me, there’s a subtle smokiness which doesn’t take front and center, but envelopes the body of that beer – I had an instinct it would be great in a pot of chili. The result is a sultry chili, fantastic for scooping and has a flavor which evolves to complexity as hours pass.
Total cooking time: 9 hrs
• (1) 12oz. bottle of Cigar City Maduro Brown Ale
• 5 cloves of garlic-minced
• 2 cans of black beans – 1 drained, one eft alone
• 1 can of kidney beans – drained
• 3 red bell peppers- ½ chopped, ½ minced
• 1 onion, quartered, then ½ chopped, ½ minced
• 1/4 Cup of Pacific Natural Foods Organic Creamy Tomato Soup (in most organic grocers and definitely Genuardi’s)
• 12 oz. of tomato paste
• 2 tbsp. of fresh cracked black pepper
• 4 dehydrated, red Chile de Árbol chili peppers
• 1.5 tbsp. of cayenne pepper
• 2 tbsp. of Naga Jolokia Sauce** -be very careful and adjust to heat sensitivity
• 1 lb. of thin cut chicken, chopped
• 1 lb. of hot Italian sausage – casing removed
• 8 slices of Danielle Chorizo, chopped
• 2 Anaheim chiles, chopped
• 3 ¼ tsp. of paprika
• ½ tbsp. of ginger
• ½ tbsp. of organic, unprocessed sugar
• ¼ tsp. of cumin
• Slightly less than 1 tsp. of sea salt
• First, place chopped onion, all beans, chopped red bell peppers, minced garlic, and tomato paste in your 6 qt. slow cooker. Second, you’re going to add 4 oz. of the 12 oz. bottle of Cigar City Maduro Brown and mix ingredients. Place a layer of milled black pepper, and 1 tbsp. of cayenne pepper. Next, add the 2 tbsp. of Naga Jolokia Sauce and tomato soup. The meat in a chili obviously plays a huge part and is going to be added next. The chorizo, Italian sausage and chicken are now to be included, followed by the Anaheim chiles. Once the Anaheim chilies are in, add the rest of the black pepper, the paprika, and cumin. Finally, add the remaining 8 oz. of Maduro Brown, stir until the crockpot looks like a warzone and cover. Let sit and cook for 6 hours with intermittent stirring.
• At 6th hour, add ½ tbsp. of the following: ginger; natural, unprocessed sugar; cayenne pepper; paprika
• At this point, stir vigorously and cover. After 45 minutes, check the flavor.
• When the 7th hour comes around, add slightly less than 1 tsp. of sea salt
• Come the 8th hour of cooking; the chili has pulled all the flavors together, and is ready to be enjoyed!
Brewed in honor of a Senegal-bound friend & for your homebrewing pleasure.
I first started homebrewing with my roommates at Temple University, where we received a real education in beer. Since then, I’ve joined the ALEiens Homebrew Club and started my own beer blog. Despite the messes and anxiety that comes along with brewing, I love the whole process, from putting together recipes to sharing my own beer with friends. I came up with this saison in honor of my friend Fae, who joined the Peace Corps and just left for Senegal. In order to throw a bit of African flavor into the beer, I tracked down some Grains of Paradise, which hail from West Africa and added the spice into the boil. Using the citrus peel gives some extra fruity flavors, while the honey helps produce a dry finish. This refreshingly effervescent ale is the sort of beer I would want if I were out working in the plains of Senegal. So, while my friend is doing just that, I’ll be here knocking a few back. It’s a rather simple recipe, so brew yourself a batch for the summer!
Before they were brewers.
Christopher Walken tamed lions, Gwen Stefani whipped up blizzards at Dairy Queen, while Queen Latifah salted fries at Burger King. Jerry Seinfeld sold light bulbs over the phone. He’s now the world’s highest-grossing comedian.
Some of our favorite brewers were setting up sprinkler systems and inputting codes on Apple IIc’s before they got bit by the homebrewing bug and embraced the thrill of risk and reward by changing careers. They decided to turn a hobby into a paycheck. Or should I say, hopeful paycheck.
One of Philadelphia’s favorite breweries wouldn’t exist if Tom Baker didn’t pull the plug on his career in computer programming after 11 years and start Heavyweight in 1999. His wife Peggy, also a programmer, and Baker closed Heavyweight in New Jersey and opened Mt. Airy’s Earth Bread + Brewery in September of 2008. Read more…