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Art in the Age’s newest spirit gives an historical recipe a modern twist.
As far as local collective Art in the Age (AitA) of Mechanical Reproduction is concerned, 1771 was a very good year. Just outside Philadelphia, famed botanist and horticulturist John Bartram received America’s first rhubarb seeds from Ben Franklin. Bartram put those very seeds to tasty use in a garden tea recipe which included beets, carrots and lemons, amongst a bevy of other ingredients.
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Handcrafted with the same passion & appreciation as your favorite craft beer.
The great Yogi Berra once said, “When you meet a fork in the road, take it.” For Bucks County native Bill Hock, that fork represented jellies – wine and beer jellies to be exact.
With over 15 years of experience in the spirits and beer industry, Bill found his true calling in artisanal jellies. This calling, Bill says, came to him as a “harmonious hum, repeating the chorus line, ‘Wine Jellies.’ Backed by his mother’s produce store and bakery, Main Street Produce in Littleton, NC, where she had been canning jellies, jams, preserves, salsas and “just about anything that could be pickled”all of her life, Bill established The Fermented Gourmet. Read more…
(2 votes, average: 5.00 out of 5) Loading ...August/September 2011 | Uncategorized
Indulge in an IPA’s perfect match; the HOPZ™ Craft Beer Cigar.
While food may be one of the best complements to craft beer, there is nothing like indulging in your favorite libation while smoking a finely made cigar. There are certain beer characteristics that pair perfectly with the smokey, rich taste of a cigar that allows the combination to play off one another, resulting in an exciting overload of the senses. Read more…
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Local roasted, people focused.
Woody Decasere has tried to roast everything —well, all things coffee. He spent over a five-year stint weaving his way through the world’s supply of coffee, roasting different beans from varying parts of the world. This obsession sprouted after residing in Palo Alto for eight months in the early 90s, when the coffee house scene was only just beginning. Read more…
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Sometimes barleywines just aren’t strong enough.
With craft beer consistently on the rise and new, crazy styles coming out on a regular basis, you always have to wonder, “What’s next?” That next step might just be distilled versions of some of the better, more complex beers out there.
There is not a much more unique way to enjoy a beer than to experience all of its rich complexities in distilled spirit form. With a distilled version of Schneider Aventinus already available, it was only a matter of time before another still-beer hit the market. Doppelsticke Altbier is considered to be Germany’s take on a traditional barleywine, different than the malt heavy barleywines of England and the hop heavy ones of the U.S. Brewed by Uerige Obergärige Hausbrauerei, this special alt-barleywine is brewed exclusively for the U.S. If all of that doesn’t make this beer special enough, they have now decided to take things one step further and add this complex ale to the short list of distilled beers. Read more…
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Metropolitan Bakery introduces us to popcorn’s new counterparts: stout and bourbon.
Metropolitan Bakery beat you to the punch, releasing a hand-to-head-smacking, so simple-it-is-almost stupid, “Why the hell didn’t I think of that product?” Handmade, boozy popcorn. In a way, it makes perfect sense. Whether watching a movie or at a Phillies game, often one finds themselves with a brew in one hand, and a bag of popcorn in the other. So, why not combine them? Metropolitan Bakery, located in various spots around the city including, Reading Terminal Market and Rittenhouse Square, took it one step further, creating a salty and sweet artisan temptation that pleases the palate much like your favorite beer. Read more…
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Because sometimes beer just needs to be more than beer.
For many, Schneider Aventinus is a favorite amongst the German imports. An incredibly brewed weizenbock, this purple label has been popping up in bars with increasing frequency. To keep the fans happy, Hans Peter-Drexler put out an eisbock version to provide drinkers with an even more potent and complex Aventinus. Well, apparently that wasn’t enough and another version was needed. Thus, Edelster Aventinus. Edelster is a distilled/spirit version of Schneider Aventinus.
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Wash down the heat of Benito’s Hot Sauces with your favorite brew.
There is no better sensation than having the fire in your mouth extinguished by a nice cool beer. It’s even better when the heat you feel has an incredible range of flavors that naturally complement the foods you’re eating. This is the experience you achieve when you top your burgers, wings, pork, beans (etc., etc.) with any one of Benito’s Hot Sauces. Benito started his hot sauce adventure in North Jersey while working at a Mexican food joint. He quickly realized that many of the hot sauces were missing the heat and complimentary flavors he was seeking. He started developing his own recipes using his own blends of organic ingredients, leading to five unique hot sauce offerings: Original Naranja, Joe’s #1 Jalapa, Old Bricktucky Cayenne, White Hot, and my personal favorite, Mango Habanero.
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The perfect way to enjoy a beer in Summer.
One of the first things I fell in love with in Philadelphia, aside from beer, was Capogiro. As soon as I walked in and saw the bizarre flavors such as basil, cucumber, avocado and champagne mango sprinkled with cayenne, I knew I found something special. Then, after trying it I realized it was even more special than I initially thought. Already in love with this, you can only imagine my reaction when I walked into the 13th and Sansom location last March during Philly Beer Week and found a Rogue Chocolate Stout gelato amongst a few other beer flavored offerings. Rich and creamy gelato with malty, delicious beer, it’s almost impossible to go wrong with that combination.
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Inspiration for the mind and beer.
Eleanor Roosevelt once said: “Many people will walk in and out of your life, but only true friends will leave footprints in your heart.” This quote was taken from the Philosophy section of the website for Feed Your Soul Cookies (www.feedyoursoulcookies.com). Now, their cookies may not be leaving footprints in your hearts, but they will be leaving you with inspiration and of course footprints in your stomach, hungering for more. Read more…
