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Fresh Grounds

Gastropub pioneer, Will Reed, takes a different approach to artisanal brewing. by Erica Bauwens Artisanal cuisine is on the rise, thanks largely to area restaurateurs embracing locally-sourced ingredients and hand-crafted techniques. For proof, look no further than William Reed, co-owner ...

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PBW Vicaris Beer

Brewing a Beer Week tradition. by Daniel Neuner The influence of Philadelphia’s beer community extends beyond North America. Trappist beers, saisons, and lambics remain in America due in part to the decades of hard work of beer goliaths and organizations ...

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Safety First

Safety First

Iron Hill’s Kevin Walter leaves his college degree behind to fulfill a passion for beer. by Brion Shreffler With every sane person on the planet loving beer, it’s no wonder that brewing is something people keep falling into as a ...

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SUPER- BEEROES!

SUPER- BEEROES!

the Incredible Crafty Sudsy Six. by Joe Gunn I’ve always wanted to be a superhero. I would have taken anything, even the lame powers of Aquaman or the male Wonder Twins. Around the age of 10, I thought I was ...

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Three Round Draw

Three Round Draw

A drunken conversation about art, beer, and wrasslin' with Steven Leibensperger by Jon Billett Since launching in March of 2013, Kutztown’s Saucony Creek Brewing Company has made their presence felt throughout our area with their forward-thinking beers. You’ve probably heard ...

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In Search of the Lightning Round

In Search of the Lightning Round

Meet Brooklyn Brewery rep and aspiring taxidermist, Miles Moser. Stop 1: TIME After a couple rounds of Ich Bin Ein Berliner Weisse  and shots of whiskey at Nodding Head, They headed to TIME. Adam: I’m honored to be your only ...

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Seasonality of Cheese

Seasonality of Cheese

A Frosty Morning to cool the humid summer. by Alex Jones It’s funny how beer and cheese, two foods whose production is designed to make them relatively shelf-stable and available at any time of year, are affected by the seasons. ...

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Gunn Fishin’

Gunn Fishin’

Thanks to the royalties I collect from writing for this magazine, I recently had the opportunity to open up my second bar. After winning the first one in a card game, I consider myself a pretty lucky guy. The new one is called Sancho ...

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Meadowset Camel’s Back & Stoudt’s Pilsner

Meadowset Camel’s Back & Stoudt’s Pilsner

The American artisan cheese movement—and the resurgence in craft beer that preceded it—really makes itself felt in the Philadelphia region. Chester County, our neighbor to the west, is the unofficial home of farmstead artisan cheese in Pennsylvania. Cheesemakers like Sue Miller of Birchrun Hills Farm, ...

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It’s Named What?

It’s Named What?

“It’s called what?” or “That’s hilarious,” are the two reactions we get to our new beer name, Purple Monkey Dishwasher. It’s a crazy name, I know, and people either understand it instantly or think we’re absolutely crazy. (Most people still think it’s funny, even if they ...

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