December/January 2011-12
Meet the Scene: Cameron Saunders
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Meet Cameron, Shangy’s Philly beer rep, who traded his daughter’s identity for cases of beer.
Philly Beer Scene: How did you get involved in the beer industry?
Cameron Saunders: Shangy’s is my first job in the industry and I have my friend Mike Burke to thank. He’s the owner of Quotations in Media, which is a fantastic beer bar. He’s a good friend of my boss and he introduced us and helped me get the job. It wasn’t an easy process by any means. I met my boss in October of one year and didn’t get hired until February of the next year. I kept on him though, and here I am.
PBS: Adam Ritter (owner of Sidecar & Kraftwork) said in a previous interview that he believes that [Shangy’s owner] Nima Hadian is the single most important person to the beer industry in Eastern PA. What’s your take on this and who else would you put on that list?
Cameron: I think that’s 100% true! While everyone else was trying to cram awful beer down people’s throats, Nima was acquiring the rights to sell some of the world’s best beers. He is responsible for bringing so many great brands into PA and making other wholesalers pay attention to what they were selling. Eddie Friedland is another guy who helped out significantly with bringing world class beer to PA. Read more…
Ask Two Guys On Beer
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Have a question about craft beer you need an answer to? E-mail tgob@beerscenemag.com to get your questions answered. To learn more about Two Guys On Beer, visit www.twoguysonbeer.com.
Can you please tell me how to stop a foamy keg?
- Jarod P., South Jersey
Ahh, yes! The common problem of large house parties and inexperienced keg tappers. The cause of it all is poor tapping. Most kegs should be tapped with one swift motion so as to not let a lot of air into the keg. After it is tapped, DO NOT REMOVE THE TAP AND DO IT AGAIN. Unless you totally screwed up and need to start over. You will always have a little foam and high pressure to start off with and this will not continue if, when pouring a beer, you open up the thumb valve or tap handle all the way. Read more…
I on Beer
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Joe Gunn gets into the holiday spirit.
I love Christmas. I love Christmas for all of the things most people who don’t love Christmas, hate. I love getting stuff. I love getting stuff so much. I still get the same amount of stuff from my Aunt Patty as I did when I was ten. I make a wish list at her dinner table on Thanksgiving and everything. Of course, my kids are starting to move in on that action, but we’ll save that for another column. My other favorite thing about Christmas is the beer. Every year, I go overboard crazy on it and am sick of it by about December 10th, but that’s only because it’s all released way too early. Read more…
Rogue Rebel
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The anonymous revolutionary.
A rogue is, by definition, a scamp on the fringe. A scoundrel, a playfully mischievous rascal, or an organism that varies from the standard. And so, the origins of Rogue branding are curious and surprisingly logical. President Brett Joyce’s father founded the brewery in 1988, having previously worked at Nike. Brett himself worked at Adidas for ten years. “They really look at things differently,” Brett says of the commercial giant. Rogue Ales is, by definition, anti bigbureaucracy. Read more…
L’chaim!
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Craft Beer Bar Mitzvah by Shmaltz Brewing Co.’s Jeremy Cowan.
I approached this book suspecting that I was walking into a novelization of a Mel Brooks’ film. For anyone familiar with Shmaltz, the brands and stories behind the brands are always clever, entertaining, and generally containing a little bit of Jewish shtick that would make Brooks himself proud to sit back with a bottle in hand. And, I couldn’t be happier to say that my expectations were pretty well set. Even with a constant sense of lightheartedness, Cowan, founder of Shmaltz, paints a detailed portrait of his path to creating a successful brewery, including his many struggles and challenges. Read more…
The Tasting Room w/ Brendan Hartranft
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This Tasting Room was hosted by Resurrection Ale House in the Grays Ferry section of Philadelphia, one of the triumvirate of bars owned by husband and wife/partners, Brendan Hartranft and Leigh Maida. This little corner bar has become a premier destination for not only great beer but also for a fantastic kitchen. They have a finely chosen draft list to go along with an impressive bottle selection and some of the best fried chicken in the city Read more…
