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I am very happy to be the founder writing this letter which is the first issue of our second year. It seems like yesterday Scott and I were sitting in Earth Bread drinking a beer and eating a few flat breads discussing the feasibility of a beer magazine dedicated to Philadelphia. I think it’s fair to say that neither of us would have expected this magazine to grow as much as it has and to be so widely accepted throughout the craft beer community.
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Re-create your favorite brews right at home!
When I was asked to write a review of this book I was excited since I have been using the original version for several years now. Homebrewers always like to be creative in their recipes but sometimes you need to just put a recipe together that you know works. To date, I have used over 20 of these recipes from Newcastle Brown Ale to Pilsner Urquell to Guinness Extra Stout (a personal favorite) and so on. I have not had a single recipe fail and the comparison to commercial brew is excellent.
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It’s Hard Not to Spot These Dogs.
“Another problem was his habit of sketching people he met in various social situations I dragged him into — then giving them the sketches. The results were always unfortunate. I warned him several times about letting the subjects see his foul renderings, but for some perverse reason he kept doing it. Consequently, he was regarded with fear and loathing by nearly everyone who’s seen or even heard about his work.”
—Hunter S. Thompson on his first encounter with Ralph Steadman, from Thompson’s 1960 article “The Kentucky Derby is Decadent and Depraved”
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Bard’s Beer Co. brews well-crafted gluten-free beers for the masses.
The desire for gluten free beer is growing as there are currently over 2 million legal drinking age Americans who have Celiac disease today, or 1 in every 133 Americans. Bard’s satisfies that thirst with their low bitterness, clean and refreshing brew. Bard’s Beer was created by self-professed beer aficionados and home brewers, Kevin Seplowitz and Craig Belser. Both men were diagnosed with Celiac disease in 2005, which made them intolerant of gluten. Not willing to accept a life without beer, they put their heads together and decided to create a great tasting, well crafted, gluten free beer. Bard’s Original Sorghum Malt Beer was born.
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A high school history teacher’s wet dream.
The American Brew (Sherman, 2007) is an educational documentary about the history of beer in America. More likely to appear on a library shelf than in your DVD collection, The American Brew lacks much of the real world insight and first person enthusiasm most people look for in a documentary. From a technical standpoint, the film itself is not poorly made but rather plays more like a lecture than an educational entertainment. One of the saving graces of the film is the editing by Merril Stern, who does a great job at creating interesting visuals and dynamic pacing to help the slow-moving story lurch forward.
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The best suburban spots to hit during Philly Beer Week.
Philly Beer Week is here! Yet again, the Philadelphia area is playing host to nearly 1,000 different events. When most people begin to map out the week, they tend stay rooted in the city. Makes sense, right? It’s easy to find a few bars close together in town that are hosting events and bar hop for the night. What about the suburbs though? Yeah, it’s not as easy as bar hopping in town, but at least you don’t have to pay for parking. Here are a few bars in the burbs that come highly recommended by the Big Beer Guy. Be sure to check out their Beer Week schedules.
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What makes a beer cask conditioned?
- Ashley F., Newtown Square, PA
Cask conditioning is simply taking finished beer and putting it in to casks (most often made of wood) to age and mature. This aging process lets the beer absorb flavors in the wood, and in some instances, whatever was aged in the cask before the beer. For instance, Innis & Gunn uses brand-new white oak casks to pick up on vanilla and toffee flavors in the wood, whereas Allagash Curieux uses old Jim Beam barrels, which lends the beer hints of bourbon. The longer the beer stays in the casks, the smoother it gets and the more flavor it picks up from the casks.
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The beer scene of Michigan and beyond.
Besides day trips to New York, or work-related trips, I realized in August of last year I hadn’t taken a real vacation in five years. I decided to go to Michigan. Yes, Michigan. I had been enjoying the beers for years. I remember my first bottle of Bells Double Cream Stout at Ten Stone in 2004. I remember the first time I had ever heard of Aaron Morse’s blueberry stout out of Marshall.
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Supposedly in the South, this is the oldest trick in the book.
Let’s say you have some buddies over and you run out of cold beers in the fridge. What’s a guy to do? You have half a case (or like some people, several cases) of beer sitting at warmer than preferred temperatures in the garage or you can run out and pick up a cold 6-pack. Now, if you’re anything like me, running out of cold beer in the fridge probably means you shouldn’t be driving. But, at the same time I’m not about to drink a warm beer either.
