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October/November 2012 VENUE: The Old Eagle Tavern
Up on the hill in Manayunk is a great corner bar that often gets overlooked. Right on the corner of Terrace Street and Shurs Lane, The Old Eagle Tavern has become a regular hangout of Manayunk locals for over nine years now. Serving a great array of good beer and food, The Eagle offers a laid back vibe that is often lost in most of the city.
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Tucked away off the main drag in Malvern, PA on the corner of King Street, you’ll come across what first appears to be your typical, local corner bar. Outward appearances can be very deceiving and in this case, is especially true. Upon entering this Malvern watering hole, you’ll be struck by the bar’s sense of quirkiness, whimsy and humor and it’s all wrapped up in the shape of a pig. Welcome to the Flying Pig Saloon. Where everywhere you turn and anywhere you glance, you’ll see small pigs dangling from the ceiling and find large pigs hanging on the walls. Whatever you do, don’t let the pigs fool you. The open wide space with exposed, distressed wood walls and low lighting is warm and welcoming. A good size square, peninsula bar with a well-aged copper bar top easily seats sixteen beer lovers. The rest of the space has plenty of pub tables and chairs for seating, while also offering a cozy corner with two large sofas and chairs to relax and hang out.
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Craft beer lovers don’t have to worry about going thirsty on South Street. Always known for a variety of watering holes, South Street and the surrounding area hasn’t disappointed with the craft beer renaissance that Philadelphia continues to enjoy. But not all bars are created equal, and if you love craft beer, you’ve most likely come to expect a certain level of quality, a certain level of beer expertise when venturing out for a pint or three.
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Through time, craftsman (and women) from all across the globe have united to form guilds and other trade groups to help advance their various causes. Craft beer is no exception. With craft beer growing by leaps and bounds, production breweries, brewpubs, and contract breweries from around the country have begun to form and join brewer’s guilds. These organizations have been charged with helping to advance the needs of the craft brewing community within their respective states. And collectively, to help advance issues relating to craft beer throughout the United States.
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When most people discuss beer, they speak of its flavor, color, hop aroma, alcohol content, and style in which it was brewed but rarely do they ever discuss one
of the most critical ingredients of beer. This ingredient is arguably the most important of all the ingredients that make up our beloved beverage, and can be directly linked to our survival throughout the ages. This special ingredient shall be forever named yeast!
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Of all the flattering things Philly’s well-regulated militia of brew geeks, bartenders, pint-pourers-turned-proprietors and plain old over-drinkers tend to share about Fergus Carey, this is by far the most common. Local legend dictates that the man known to the beer-drinking universe as Fergie possesses supernatural powers in the moniker department. And within an ADD-stricken populace predisposed to rubbish-binning information one nanosecond after it’s presented, it’s something that earns more than a little attention.
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The trip started on the rough side of a summery Saturday morning. A beer geek and a wine snob snort down some coffee and hit the road to the Jersey shore. And because this was important, very important, they brought a photographer with them to record the day.
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“Gluten free” – no two words strike fear in to the hearts of beer lovers like these two. You may ask the doctor to double-check the results. If you’re like me, you immediately enter the five stages of grief.
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Readers of this publication revel in flavorful beer’s diversity and availability. Rightfully, you, as consumers sit at the top of a “three-tiered” system of alcohol distribution that serves your thirsty needs with unique products. At the bottom of this system sit we, the brewers, who endeavor to expand your beer options.
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In recent articles, I’ve discussed in great detail, the joys of cellaring beer. But once in a while, the greatest joy comes from finding something that you either misplaced, or forgot you cellared. This is exactly the case this month. While trying to decide which beer to pick for this issue, I stumbled upon a four pack of Oskar Blues Ten FIDY. Covered with a bit of dust, and marked 2008, I knew I found a gem.
