More San Francisco Beer Week: It's On

Some of you friends of mine here on the East Coast may get tired of hearing me blather on (and on, sometimes) about other places across the country where I pull up a bar stool or a tap handle. Especially, where my day job travels and family take me occasionally to the San Francisco Bay Area.

I've known at least several of you to take me up on advice that I've past along from my northern California beer trippin', so I continue to imagine that many of you do, in fact, care. So, ramble on I shall. Plus there's a good number, of followers/readers/whatever we're calling ourselves these days, that come to this here Brew Lounge from west of the Rockies.

As I prepare to head to the second half of San Francisco's Beer Week, the excitement is palpable across the Intertubes. I've always considered the eastern part of Pennsylvania to have a goodly number of beer writers, bloggers, pontificators, and the like.

The SF Bay Area, though, is right up there. Take, for example, the solid list of sites below maintained by folks around the Bay Area. Wanna know what's going on during SFBW, or any other time of the year? Hit up any of these sites, and your sure to get a pretty good idea. Some of them are damn good photographers as well.

The wonderfully thorough Jay Brooks

Beer, Food, Pictures of Jesse Friedman

The forever odyssey-seeking Brian Yaeger

The less-of-a-curmudgeon-in-2010 Jay Hinman

Derrick Peterman, of things beer and run related (sounds familiar!)

How to get around Beer Week by Bart with Steve Shapiro and Gail Williams

Creative food paired creatively with creative beer, Sean Paxton's creative isn't he?!

Finally, what am I looking at on my agenda? First, it will be focused almost exclusively on the City Proper. With limited time, there's so much to do between San Francisco, Oakland, and Berkeley that I don't need to be venturing farther out. Would I like to get to Santa Cruz, Santa Rosa, Calistoga, and Petaluma to name a few? Of course. But, as they say, there's always next time.

So, wherever my feet and BART can take me, I'll be there....including some or all of the following---okay, maybe just some:

(in no particular order)
~ Humprhy Slocumbe (beer and ice cream)
~ Toronado (barleywine)
~ 21st Amendment & Magnolia (Strong Beer Month)
~ Trumer (Celebrator anniversary party)
~ Home Brew Chef dinner with Sean Paxton and Mercedes restaurant
~ A Beer Run with me and at least two other people
~ BeerLesque at Paradise Lounge
~ Bill Brand Tribute at Drake's
~ something at Pi Bar
~ something, like Drake's release of Trippel, at The Front Porch
~ something at Triple Rock/Jupiter, maybe Barclay's too
~ a firkin at Speakeasy
~ Sunday Flamenco at Thirsty Bear
~ something at Zeitgeist, Beach/Park Chalet (homebrew event)
~ a Belgian Triple Play at La Trappe, Monk's Kettle, and The Trappist
***Sleep?

Belgium in West Chester in the Snow in the Brewery of the Iron Hill

After I finished "playing" in the snow....




That Iron Hill crew. Come rain, snow, sleet, blizzard....not even the mail got delivered here today. But, their annual Belgium Comes to West Chester event? From Thursday night on, Larry Horwitz left no doubt that it was going off today no matter what.


Was there any reason to have to have this event today? No, not really. Should have anyone really risked life and limb (oh wait, that's at The Drafting Room) to get there? Of course not. Would a reschedule been more prudent. Maybe. It doesn't matter now.

But, here's the thing. The roads, once you got out of your little nook of a driveway, cul-de-sac, or whatever, were really not that bad. Once you got into West Chester and found a spot in a parking garage you were doing okay. And once you got into Iron Hill, you were golden. (and, for the record...it was 14 minutes from Malvern to West Chester...and 18 minutes on the return)


It just so happens that enough people did take the opportunity to kick back with some great beers once they got the shoveling and digging and tunneling and sledding done today. Would've it been nice if more brewers and more brewery reps could have been there to hang out and talk shop? Sure. But, there were enough there...you might recognize some in the picture...that you couldn't walk a few steps without bumping into other customers, industry folk, or restaurant servers. It was crowded. And, it only got more so as the afternoon wore on.


Speaking of crowds, out of all the fun talk, I overheard my quote of the day, maybe year so far.

Guy to group as he entered: "Hey, what's up...I finally made it...great to see you all...how you doing?"
Girl: "Not too bad, yeah...."
Guy: "Wow, is it always like this?"
Girl: "No, there's just some weird beer people here today for something...I dunno."

The entire restaurant was dedicated to this event and the system that Iron Hill had set up for distributing flights/sampler trays was better than ever. All beers were available at once and with a walk-up table for people to choose samplers, the crush at the bar was virtually nonexistent.


And the Brew Lounge wasn't too shabby either. I warned you didn't I? The brewhouse was converted into The Brew Lounge where VIPs (that was everyone, by the way) were invited to walk in and taste some of Larry and Jean's "super-secret beers."


Granted, I didn't taste even half, even a third of all the beers that were available on the big menu. But, I'm guessing (and this is partly educated from asking others) my opinion that Du Armand was one of the best beers of the show is not all that out of the question. Ithaca's Le Bleu was neck-n-neck there as well.


Du Armand. That'd be master brewer, distiller, blender Armand Debelder. His Drie Fonteinen brewhouse has recently gone dark; but the guys at Iron Hill have some of his special Brett strain working away in their own brewhouse and it was used in the making of this wonderfully low(er) alcohol, slightly young and Brett-y, mildly fruity beer. I lost count how many glasses of this tasty and refreshing delight that I had. At 5.5% ABV, I wish I had a growler of more at home with me. My only wish at this point is that we see some more of this beer. One full wooden barrel was made so it sounds like at least a couple of more halves will see the tap handle before all is said and done.


And, speaking of done. I know that some of you might be hoping to stop in still tonight, tomorrow, or next weekend with the hope--the chance--that some of these wonderfully talented brewers' brews are still available. Weeelllllll...

What can I say? I hear the Ironbound Ale is a decent beer too.

San Francisco Beer Run 2010-=-Come Join Me

I'm heading to San Francisco to join Brian Yaeger and Derrick Peterman for a San Francisco Beer Run on the next to last day of SFBW '10.

We've got a short course planned beginning from Magnolia Brewery in The Haight and on through Golden Gate Park. Afterward, there will be good drinks for "proper rehydration" and planning for the Toronado Barleywine Festival and the rest of the weekend.

For more information, drop a note to me....or Brian....or Derrick. This event will be rain or shine, except in the case of extreme weather.

Hope to see you on Haight Street!

The West Coast comes to The Drafting Room

I was all prepared to tell you about the sissi-fication of my local peoples. After all, hours (that's plural) before the first flurry fell, schools were being dismissed early and workers were leaving like the end was nearing.

In fact, maybe they were leaving to head off to Capone's, Sly Fox, or The Drafting Room. I myself stopped in for a couple of West Coast goodies at The Drafting Room in Exton. Apparently, it was the same thinking of many others. Maybe they were getting prepared for being shut-in and shoveling for the next couple of days and wanted one last taste of the pub life. Maybe they were putting off their emergency grocery shopping.

Whatever the case, the bar area of TDR (might as well mention the dining room as well) was packed wall-to-wall. Who can blame 'em, considering names like Double Bastard, Blind Pig, Sculpin, Life & Limb, BrewDog, Green Flash, and many more littered the menu.

Heather and Greg were thinking that they might have these taps to themselves for the rest of the evening, but with the way drafts were being handed over the bar, I'd be surprised if a couple of these didn't kick before there were six inches on the ground.

And, I hear the same scene was being played out at Capone's where the 2nd Anniversary of Boak's Brewery was being celebrated. More of the same was going down at Sly Fox's Phoenixville location where they were conducting their monthly Incubus Friday soirée.

Now that I look out my window and see 5 or so inches of snow, my only question is...Belgium is still coming to West Chester tomorrow...so is The Brew Lounge...will you?

From the City by the Bay to the City of Bridges

These guys from 21st Amendment Brewery in San Francisco...I can say that I knew them "when." When they were just this little brewery near the ballpark. Near the ballpark and not much else. Now the neighborhood has really grown up and so has the brewery. They're in countless states and even in the air. Virgin America Airlines, that is.

They came to Pennsylvania, oh I don't know, six months ago? They hit up the eastern side of the state (well, really the Philly Metro area, of course) and now they're getting into Pittsburgh.

Over the last couple of nights, they've cruised around town to places like Bocktown, Mad Mex, D's Six Pax, Fuel and Fuddle, and 3 Sons to name just a few (and I can vouch for all of them...great places to find a 21A brew!).

Tonight, they'll be doing some more damage to the South Side. Shaun "Sully" O'Sullivan will be carrying the company flag at places like Fat Heads, Smokin' Joes, The Library, Ruggers, OTB Bicycle Cafe, and the Birmingham Bridge Tavern. I'll vouch likewise from personal experience for all of these except Ruggers and OTB...might need to check them out on a future visit.

Tomorrow they'll finish up their "launch party trip" to da Burgh at some retail/distributor accounts like Sav-On Beer, Brians's Brewery Outlet, Save-Mor, Banksville Beer, Beer Nutz of O'Hara, Pistella Beer, and finally Hough's Sports Bar.

If any yinz around those parts, you do yourself well to check out some Hell or High Watermelon Wheat (yes, even in wintertime), Brew Free or Die IPA (solid), and Monk's Blood (one of my favorite beers of the past several months). All of these come in cans...so all together now...Yes, We Can!

Weekly Beer Calendar Update: February 4th-February 10th

This seems to be the week of BIG BEER and Cask-conditioned events (ah, heck..that's worth capitalizing too---CASK!)

Check out the entire February 2010 calendar over here.

If I'm missing any that you feel should be on here, let me know.


Sometimes just a Taste is all you need
@Doobie's, Philadelphia, PA--- Mon. 2/8 - Quizzo and Kenzinger (8:00pm; PAYG)

@Earth Bread + Brewery, Philadelphia, PA--- Thu. 2/4 - Meet the Brewer, Keep the Pint Glass (6:00pm-8:00pm; PAYG for beers and glassware from Philadelphia Brewing Co.)

@Old Eagle Tavern, Philadelphia, PA--- Tue. 2/9 - Dark Horse Tuesday Nights (8:00pm-10:00pm; PAYG to meet & greet the brewers & beer reps & to taste the beers)

@The Belgian Café, Philadelphia, PA--- Fri. 2/5 - Duvel Green Party (PAYG to hang with the notorious Duvel Green Gang for a greeting and pouring and tasting and prizes)

@Triumph, Philadelphia, PA--- Thu. 2/4 - Brewer's Reserve Barrel Tappings (6:00pm; PAYG for February's selection of )
@Triumph, New Hope, PA--- Fri. 2/5 - Brewer's Reserve Barrel Tappings (6:00pm; PAYG for February's selection of )

Time to get in shape, kids
@Sly Fox, Phoenixville & Royersford, PA--- Wed. 2/10-Thu. 2/11 - St. Patrick's Day Boot Camp (5:00pm; PAYG until you get to St. Patrick's Day)

Casks? Now we're talking!
@Devil's Den, Philadelphia, PA--- Thu. 2/4 - First Firkin Thursday (5:00pm; PAYG for February's selection of Coronado Red Devil)

@Iron Hill Brewery, Media, PA--- Fri. 2/5 - Firkin Fridays of February (5:00pm; PAYG for this first Friday's selection of Winter Warmer)

@Swift Half Pub, Philadelphia, PA--- Thu. 2/4 - Meet the Brewer Night with Cask Conditioned Ale (7:00pm; PAYG for Yards George Washington Porter)

@The Brazen Head, Brooklyn, NY--- Fri. 2/5-Sun. 2/7 - 20th 'Cask Head' Cask Ale Festival (12:00pm 'til ???; PAYG for this legendary gathering of real ale fanatics)

Big Time Events for Big Time Appetites
@Iron Hill Brewery, West Chester, PA--- Sat. 2/6 - Belgium Comes to West Chester (2:00pm-9:00pm; PAYG for an event that you have to see, and taste, to believe)

@Isaac Newton's, Newtown, PA--- Wed. 2/10 - HopSlam Keg Tapping (11:30am; PAYG for this big palate purger)

@The Drafting Room, Exton, PA--- Fri. 2/5 - West Coast Brewery Night (6:00pm; PAYG for a lineup of Stone Double Bastard (2006), Russian River Blind Pig, Ballast Point Sculpin IPA, Coronado Idiot IPA, Green Flash West Coast IPA, Sierra Nevada Life & Limb, BrewDog/Stone Collaboration "Bashah", Moylan’s IPA, Sierra Nevada "Edge of Darkness", Anderson Valley 20th Anniversary, Eel Brewing Salient du Scotia Brune, Green Flash West Coast IPA (Firkin))

@San Francisco Bay Area, CA--- Fri. 2/5-Sun. 2/14 - San Francisco Beer Week (see website for details)

@Union Jack's, Boyertown, PA--- Sat. 2/6 - Strong Ale Fest (11:00am; PAYG to choose from Dogfish Head 120 Minute IPA, Dogfish Head World Wide Stout, Lost Abbey Angels Share, Heavy Seas Hang Ten Weizenbock, Green Flash Barleywine (2008), Manayunk Wheat Wallop, Manayunk Nokdechilloff Barleywine (2007), Spring House Raspberry Quad, Founders Black Biscuit Barrel Aged Porter, Founders Wheat Wine, Stone Imperial Russian Stout (2006), Russian River Consecration, and Bells HopSlam)

Food and Beer for the Soul
@Old City, Philadelphia, PA--- Sat. 2/6 & Sat. 2/20 - Craft Beer & Artisanal Cheese Tour (3:30pm-5:30pm; $45 to walk and talk and eat and drink in Old City)

@Sly Fox, Phoenixville, PA--- Fri. 2/5 - Incubus Friday (all day; PAYG 'til it runs out)

@The Desmond Hotel, Malvern, PA--- Fri. 2/5-Sat. 2/6 - Taste Local (see website for details)

Dogfish Head Beer Dinner at Monk's Café : 2/2/10

As George Peppard was famous for saying in character as Hannibal, "I love it when a plan comes together!"

Yesterday was one of those days (and nights) when everything fell together nicely. I hit up the gym in the morning to get in my workout for the day. Check. I carried on through my work day well enough to get out with enough time to spare to first stop home and change. This was accomplished with enough time to park the car at the train station, buy tickets, and then walk across the street to TJs. Check. With just enough time to meet the brewer, have a beer, and make it back across the street to meet my nephew and catch the train into Center City. The train zipped along smoothly enough to get us to Monk's Café 20 minutes before the scheduled start of the Dogfish Head beer dinner which allowed us to have a "pre-game" beer. The dinner went smoothly and we made our way out and back to the train station with just a few minutes to spare to get us back for a one-last at TJs (I believe they call that a T.U.D.) before heading safely home for the evening to do it all over again today. Checkmate.

That, my friends, qualified as a well-executed plan where everyone cooperated and played their parts well. But, enough about me. Let's rewind...

Prelude to a Great Night
The brewer that I stopped in to see at TJs was Matt Keasey, the one man behind the mostly one man operation at Spring House Brewery in Conestoga (Lancaster County, PA). He's got a wide-ranging spectrum of beers that he's been putting out across the production line for a couple of years now. And, he shows no sign of slowing up. With Appalachian Brewing in Harrisburg helping to relieve some of the bottling load, Matt is able to expand into Chester County (hence, the "release party" last night) and Philadelphia (via Muller Distributing, I believe I was told).

Other than the Two Front Teeth Saison that I had on draft (a sneaky one at almost 10% abv), Matt had his Kerplunk Imperial Stout, Planet Bean Coffee Porter, Smoked Porter, and Seven Gates Pale being served on draft...and Kerplunk, Planet Bean, and Beyond the Gates DIPA available in bottles. Some of it still remains today, so I'd recommend hopping on it quickly if you hope to see any of these before they come back 'round again.

On to Dogfish, Monk's, and yet another Prelude
To the meet/meat of the night, so to speak. This was a fun night for me as it was the first time heading out to an event with my nephew Ryan. He's experienced with many of the usual suspects from the Dogfish Head stable, so he seemed like a natural candidate for wingman last night. And, he was up to the challenge. We've tossed back some casual beers together before and he'd been to Monk's once, but this was his first time at a sit-down beer dinner and it was a great chance for him and me to catch up...so, all around it turned out to be a great evening.

There were still several Hopfenstarks available on tap from the Monday debut at Monk's of this Canadian brewery. This is yet another example of a brewery from Québec doing some very interesting beers. And certainly is just another reason that I need to find myself one of these years at Mondial de la Bière.

We sampled a Saison and a Framboise from Hopfenstark. The refreshing saison had a nice hop edge to it, while the Framboise had a very pleasantly understated fruit flavor to it. A little "slick" for my liking, but still a nice refreshing beer to begin the night with. Both were low in alcohol (especially relative to the Spring House saison I'd had to begin my night!), so not a bad way to ease into the Dogfish Head-themed dinner, which promised higher ABVs for sure.


I think DFH owner Sam Calagione mentioned somewhere in the beginning of his welcome that the average ABV coming out of his portfolio of beers is in the 9% range and that he averages six ingredients per beer. Other than that interesting statistical tidbit, Sam spoke for a few minutes but then moved on to the back room before allowing the evening to get underway. Sam certainly made the table rounds during the night, something that he is very good at. But, I was a bit surprised to hear him not take the mike once more during the night.

The Dinner
After making socializing rounds between friends and a smattering of writers, distributors, publicans, and historians, it was time to sit and get on with the dinner.

Tom Peters is still overseeing the kitchen duties; he and the crew had last night's dinner ready to roll just a little after the scheduled start time. The first four courses were paced real nicely, with a bit of a longer gap between the last three courses.


The dinner kicked off with what may be one of the most oft-included menu items for beer dinners at Monk's: foie gras. For this dinner, this creamy morsel of meaty goodness was topped with a peach compote which made the pairing with the Festina Lente all the more perfect. This beer was first unveiled in 2004 and the stash of remaining bottles "out there" is certainly dwindling. This dinner helped to quicken the pace. Both Tom's and Sam's cellar contributed to this one and it has held up quite well. The fruit-forwardness of this beer also made it a nice accompaniment for the dessert course almost three hours later.

As much fun as I have with these dinners trying new flavors and discovering new pairings, it was fun to watch Ryan dive into beers that he'd never had before and maybe had not even heard of. He's far from a newbie in the world of well-made beer and I'm far from a seasoned expert, but there's definitely an extra element of fun seeing a beer dinner through someone else who's not had particular beers or foods in the past.


With the second course, Pangaea made an appearance. As interesting as this beer is and well as it went with the food, I think the food on the plate for this course really jumped out ahead of the beer. An egg stuffed with some creamy roquefort sitting atop a piece of scrapple and dashed with cayenne pepper had me thinking alternatingly breakfast and scotch egg. The ginger used in this beer is quite obvious and some earthiness is less so, but they both complimented the food well. A good thing that is, since I couldn't find another course of the dinner that this beer went with, partly so perhaps because as the beer warmed, it really seemed to lose a lot of its appealing characteristics. Drink this one cold.

Next up was the (fresh) hoppy delight that the 75 Minute IPA is. This is a unique recipe (not simply a blending of 60 and 90 Minute IPAs as we'd been told by a bartender in Virginia a few weeks back!) and was served cask-conditioned last night. A perfect pairing with the sweet and spicy rollup of pork belly and uku (Mr. Google tells me this is a deepwater snapper). I'd love to see this chinese pancake, as it was called, on the menu again. I was glad to save the 75 Minute IPA as it went nicely with the next two courses as well.

I'm not sure that I can recall a pasta dish being served during a beer dinner at Monk's in the past. Probably, but not that I can recall sitting here now. In any case, it was served with the Black Thai, one of DFH's newest beers. As I'd said, I was glad to have enough 75 Minute IPA to go with this dish, as it did go quite well. The Black Thai, though, I'm not quite so sure about. There's soybean, thai basil, and lots of blackberries involved in the making of this beer which is finished by a lager yeast. They call it an imperial stout on the DFH website, but I've gotta tell you, I couldn't wrap my head or palate around this one; I need more research. This one just wasn't resonating with me, either by itself or with the food on the plate which also had a little heaping of basil perhaps to try and tie things together.


As if this wasn't enough (enough is never enough at Monk's...and I'm not sure that anyone's ever complained), we got to the next course and a very nice serving of filet mignon. It was served with Red & White, still probably a top 5 DFH beer in my book. While this went pretty well, I fell back again on a couple of sips of 75 Minute IPA that seemed to treat the tender meat just a bit better. But, the Red & White was coming off the tap so there was plenty to go around...and it's just so very, very good. Don't think for a second that this guy's glass didn't get refilled more than once!

And that's that
Then, dessert...oh, sweet dessert. This was a nice and simple pastry with what I believe were caramelized apples on top. And while the Palo Santo Marron (also a top 5, likely a top 3, DFH beer in my book) was a real nice dinner capper, this is where the last two sips of my Festina Lente were saved for. Once again, a very fortuitous saving.

With our firm intention to catch the 10:45pm train (ah, the joys of suburban living, ggrrr), we made quickly from the table to the door saying just a few goodbyes and well-dones in between. It gave me a chance to have a few whispers with Tom about potential Philly Beer Week dinners at Monk's. Ah, but we shall save that for yet another day. Until then, Bon Appétit!

Amuse Bouche
2004 Festina Lente
~ Foie Gras Torchon with peach compote

First Course
Pangaea
~ Scrapple "Toast" with roquefort deviled egg

Second Course
75 Minute IPA Firkin
~ Chinese Pancake with pork belly, uku and scallion, cilantro, and plum sauce

Third Course
Black Thai (draft)
~ Pasta with tomato concasse with shaved fennel, garlic, chili d'arbol, and basil

Fourth Course
Red & White (draft)
~ Filet Mignon with pinot noir sauce, herb roasted bliss potatoes, and young bulls blood beet tops

Fifth Course
Palo Santo Marron (draft)
~ Tart Tartin

the Good Stuff in The Brew Lounge at Iron Hill on Saturday at BCtWC

I promised you some more information about Saturday's BCtWC event at Iron Hill in West Chester and the special tasting room called The Brew Lounge. I'd planned on coming up with some clever words to describe the doings in this so-called brew lounge. But, I'm at a loss right now and time's a ticking on. The Dogfish Head dinner at Monk's awaits and I need to at least get you some new information.

So at the risk of taking the laziest route possible to achieving this end, here are the 4 special beers being poured in The Brew Lounge on Saturday at Iron Hill in West Chester. The descriptions are in the words of brewers Larry Horwitz and Jean Broillet...like I said, I took the lazy road on this one. But, I think you'll agree that these beers live up to their respective backstories.

Stay tuned later this week, I may have more information and the promise of yet even more antics and special beers to come for The Brew Lounge.

---

Du Armand
A Tribute to Armand Debelder, master blender and former master brewer of beautiful Lambic style beers at Drie Fonteinen. Armand’s family has beer offering stunning products since 1953. This year he announced that they would no longer be brewing but only blending. A sad day indeed since Armand’s artful touch in the brewhouse allowed him to make beers worthy of Heaven.

We’ve managed to lay our hands on a very special strain of Brettanomyces that seems to be found only in the family brewery at Fonteinen. We used it to barrel-ferment a beer made from 100% pale malt with a touch of sugar adjunct. Despite the simple recipe the beer is un-endingly complex, explosively fruity with the aroma for tangerine and musty wildflower honey. Very dry with a touch of oak in the finish. A fine tribute to our friend. May his mash tun rest in peace.

Note: A small portion of the proceeds from this beer will be used by the Iron Hill Brewery staff to purchase Drie Fonteinen beer before it’s gone forever. And yes, we plan to drink it. wouldn’t you? Brewer’s charity for sure.

11.8°P
15 IBUs
5.5% ABV


Au Ciel
My lord, has our barrel collection grown! We currently house 12 in our humble little brewery. In the interest of saving space, we’ve been stacking them, and they’re now three high! That may not seem like a big deal, but trust me. When you are up on a ladder trying to juggle a hose, a bucket, noxious chemicals / wild yeast / bungs, it’s a touch scary. We like to say, "It’s not the fall so much as the sudden stop on the keg cleaner!" In any case, this is the beer on the top level of the racks. It is almost literally "In Heaven". The beer is strong and has undergone two fermentations. Primary with Trappist yeast and a secondary in wood with wild yeast.

20.0°P
35 IBUs
9.0% ABV


Biere de Mars
A French farmhouse style ale brewed to celebrate the arrival of spring. This orange-hued beer is unfiltered, cellared for some time, and brewed with wheat and aromatic malts. The sweet bready flavors complement aromas of melon and white pepper.

14.0°P
20 IBUs
6.0% ABV


Self/Titled
Many moons ago a monstrous hop-bomb of a beer ruled the taps here at Iron Hill W.C. In an attempt to contain this beast, we quarantined some of the most recent batch within the confines of a used wine barrel. Two months later a true oddball of an ale emerged. No longer the sharp-toothed leviathan it once was, S/T still retains the original bitter and citrusy hop edge of the Zilla, but those notes are now intertwined with a lush oaky/vanilla presence and a slight funky/earthiness from the extended (3 month) aging in wood.

15.0°P
75 IBUs
8.0% ABV

Made up your mind yet? Still need a reason to head to West Chester on Saturday, 2/6?

Dock Street sports a new website and a new brew from old brewers

Since "re-"opening over two years ago, some refreshing things have taken place at Dock Street Brewery in West Philly. From the polar-opposite location and ambiance to the fresh, wood-fired oven pizza to the constantly evolving brewhouse (in terms of both the beers and the brewers!), something is always turning up at Dock Street.

Now, the good folks at Dock Street have given me notice of two old-timers returning to brew at Dock Street. Eric Savage and Victor Novak are returning this month to guest brew with Ben Potts and Rosemarie Certo. Maybe the beer will be done in time for March's don't-call-me-Philly-Beer-Week.

What I wasn't told, or maybe they figured that I'm on top of these things, is that they (finally!) have a redesigned website. Much, much cleaner, informative, intuitive and up-to-date. Change like this is something that we can all get behind.