1st Annivesary Party @ Union Barrel Works

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The perfect thing about the party at Union Barrel Works this past Friday evening was that it, well, wasn't too planned. Sure, there was the usual suspects on draft and food coming out of the kitchen. But, really, there was a live band playing...a really good live band...and that's about it.


And I believe that's what made the night. Same food and beers (okay, with a couple of more recent additions) that have been around since day one, same prices, a bit of live music, no cover charge, no giveaways, no "special" anniversary beer. Just show up and have a good time. And that's exactly what everyone did. Including Tom and Amy Rupp, the owners. The crowd filled the room, the lagers were flowing, and gemuchlicheit was in full effect.


When we arrived just before 9pm, they were finishing up in the dining room and moving to the front bar with all of the action. By 9:30pm, the joint was jumping with the music of Boyertown's Vuja De (not a typo) and a house full of party people. With business as usual on cruise control, it was obvious that Tom and Amy could completely enjoy the evening that celebrated the first year of very successful brewpub business in Reamstown, PA. If Vuja De sounds appealing from their sound over at their MySpace page, go check them out in person. They'll be back at UBW again in May. And, here's a tip for you. If they don't play Janis Joplin's "Me and Bobby McGee", be sure to ask for it. It's one of the highlights of their sets and the lead's voice will pull you right in.


The second year promises more beer dinners, rotating cask conditioned beer, and a possible expansion into the upper floor(s). Congratulations to the Rupps on their first year of success at Union Barrel Works.

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Union Barrel Works Irish Theme Dinner - 4/8/07

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Fastest Beer Dinner Ever? Perhaps. 7 courses of food and beer in less than 2 hours sure sounds fast. (Contrast this with a 6 hour marathon 11-course/18-beer brunch at Toronado last weekend...more on that later...you'll see what I mean). But, how the crew at Union Barrel Works suffered for speed during their fifth beer dinner in the first year of operations, they made up for in quality.

Plentiful chunks of tender lamb meat in the stew had me begging for more. A creative and tasty take on the shepherd's pie had me not missing the traditional mashed potatoes so much. The sorbet (strawberry and pilsner this time) was a pleasant intermezzo as always. The salmon with potatoes was done nicely and accompanied surprisingly well by sliced apples. And for dessert? Why, of course, chocolate cake and stout. Very nice. And, I'd be remiss in not mentioning the appearance of one of my favorite vegetables, rhubarb. Though, allow me the chance to nitpick and say that I would have loved it with a scoop of vanilla ice cream.


Seven courses all paired with a unique UBW beer. Two were new to me during this visit. The Dubbel Union and the Pilsner are new to the lineup as is the Pale Ale on handpump and a name change to the Octoberfest (Uncle Fester).


One last note on Union Barrel Works here, if I may, as they approach their one year anniversary. If you haven't checked them out yet, next Friday (4/18) could be a good time to do so. They'll be celebrating with a One Year Anniversary Party. No cover charge, no package deals, nothing special other than Tom's wonderful beers on tap and live music beginning at 9pm.

If you want a table for dinner, keep in mind that without reservations on a Friday or Saturday night, you'll often find yourself on a waiting list. In Tom's words, the first year results have exceeded expectations and they're looking forward to a second year of growth in Lancaster County.

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Luck of the Irish continues into April at Union Barrel Works

As you work your way through Easter Brunch, consider the next beer dinner scheduled on April 8th at Union Barrel Works in Reamstown, PA. Here's a sneak peak at their expected pairings for that evening's Irish-themed dinner.

---

Appetizer
Bangers and Mashed Potatoes
~Paired with Dubbel U(nion)~

Soup
Irish Lamb Stew
~Paired with Pale Ale~

Interim
Strawberry Pilsner Sorbet
~Paired with Pilsner~

Pre-Entrée
Shepherd’s Pie
~Paired with Uncle Fester~

Entrée
Salmon with an Apple Scallion relish, with colcannon potatoes
~Paired with Wobbly Bob~

Pre-Dessert
Rhubarb Crumble
~Paired with Double Barrel ~

Dessert
Chocolate Stout Cake
~Paired with Round Boy Stout~

$40.00 plus tax and gratuity; Reservation required @ 717-335-7837
Seating at 6:30pm

Upcoming Mardi Gras Beer Dinner at Union Barrel Works in Reamstown, PA: 2/12/08

Last month's dinner at Union Barrel Works sold out, so consider this your fair warning. Seating at 6:30pm and Reservations are required by calling 717-335-7837. Price per person is $40.00 + tax and gratuity.

Here's the almost-finalized menu for the evening.

---

Appetizer
Softshell Crab Po'boy Sandwich
~Paired with Wobbly Bob

Soup
Rabbit Gumbo
Served with Cornbread
~Paired with Pale Ale

Interim
Coconut Kölsch Sorbet
~Paired with Kölsch

Pre-Entrée
Andouille Sausage Corn Dog
Served with Sweet Potato Chips
~Paired with Mai Bock

Entrée
Crawfish Cakes
Served with Cheddar Herb Grits and Black Eyed Peas
~Paired with Lager

Pre-Dessert
To be Determined

Dessert
Walnut Bread Pudding
Served with a Double Barrel Syrup
~Paired with Double Barrel

Union Barrel Works Seafood & Beer Dinner - 1/15/07

Congratulations to Tom, Amy, and David Rupp at Union Barrel Works in Reamstown, PA. Thanks to The Brew Lounge, they successfully hosted their first sellout. Okay, partial thanks to The Brew Lounge. Okay, I shouldn't kid myself, they can only thank TBL for getting me there. Even my table mates would have gone with out me. Humbling, for sure :)

But, on a much more serious note (because if beer's gonna be the "new wine", it's gotta be serious, right?! How am I doing at being smarmy?), UBW's third official beer dinner was another well-crafted combination of Tom's recipes from the brewhouse and son David's seafood creations in the kitchen. The first back in October may be best described as an all-American feast. Before taking a month's break to focus on the holidays, November's dinner focused on wild game.

Truth be told, the menu this time around intrigued me the most. Seafood and beer, how would it be done? Would it be done well, or would it leave us reaching for the nearest glass of Sauvignon Blanc, Pinot Grigio, or Chardonnay? The consensus around the room seemed to be agree that the sea-food received an A.

Speaking of around the room, as I mentioned earlier this was a full house. The dining room was filled with a rough count of at least 60 diners, including a certain someone, who if he doesn't start working soon (tomorrow, I believe?), I'm going to put in a vote that we give him the name "Wanderin' Patrick". This guy's been on a tear during his little working hiatus. Come to think of it, though, this could boomerang and raise questions about my own itinerary.

If I may head straight into my rankings, my favorite dish of the evening was the stuffed lobster tail. We all wished, natch, that it was a WHOLE lobster but then the dinner price might have been more like $80 instead of $40. But, with the chunked lobster meat interspersed with the spinach and crab, it was quite the delicacy. The scallops ran a close second where the meaty bacon helped accent the honey glazed mollusk. The bed of risotto made this quite the welcome kickoff to the meal....the usual amuse bouche, it was not.

As for pairings, I'm going to stick with that first course. On paper, it sounded to me like it would be a winner, and it didn't disappoint. While the scallops were certainly cooked, my dining companions agreed that it was much better than the alternative of being undercooked. The flavor coming from the bacon and the honey, held up by the starchiness of the rice paired so perfectly with the honey-nuanced mai bock. On its own, the mai bock is one of my favorites at UBW; paired with this dish, the beer became deeper and more flavorful.

The lightly battered calamari rings with the lager was a surprise pairing that also pleased. The simple, perfected flavors of the lager matched nicely with the light oil/fry flavor and the tomato dipping sauce. Pairing with tomato is no easy feat.

I wouldn't normally comment on a sorbet course, but the coffee sorbet with the dry, roasty Round Boy Stout was a very nice match.

I normally end most beer dinner reviews with some high praise, and a picture of course, for the decadent chocolate dessert. Well, you get the picture here at the bottom but, surprise!, this time no chocolate was involved in the dessert. Whether it was rum, brandy, or some other liqueur drizzled through the sauce and ice cream it was a delicious end all the same to a great meal. The Wobbly Bob, perhaps my second favorite UBW brew, was paired with it, though I think it secretly longed for a chocolate companion ;-)




Appetizer
Honey Scallops
Wrapped in wild boar bacon and served over artichoke Risotto
~Paired with Mai Bock~

Soup
Catfish Etouffe
Served with white rice
~Paired with Pale Ale~

Interim
Coffee Stout Sorbet
~ Paired with Round Boy Stout~

Pre-Entrée
Beer Batter Calamari
Served with a plum tomato dipping sauce
~Paired with Lager~

Entrée
Lobster Tail
Stuffed with spinach and crab and topped with a truffle Beurre Blanc sauce
And potato herb pancake
~Paired with Kölsch~

Pre-Dessert
Lemon Raspberry Mousse
~Paired with Octoberfest~

Dessert
Barrel Bananas Foster
UBW’s version
~Paired with Wobbly Bob~



The next dinner is already set for Tuesday February 12, 2007. The theme is Mardi Gras and reservations are required by calling 717-335-7837.

See Beer, Seafood coming soon to Union Barrel Works in Reamstown, PA

I can't help but think this will be a decent beer dinner to check out if you haven't been to one of Union Barrel Works' previous beer dinners. Check out some highlights of the Inaugural Dinner and the follow-up Wild Game Dinner.

This next one is on Tuesday January 15, 2007 and reservations are required by calling 717-335-7837.

~ Appetizer ~
Honey Scallops
Wrapped in wild boar bacon and served over artichoke Risotto
~Paired with Mai Bock~

~ Soup ~
Catfish Etouffe
Served with white rice
~Paired with Pale Ale~


~ Interim ~
Coffee Stout Sorbet
~ Paired with Round Boy Stout~

~ Pre Entrée ~
Beer Batter Calamari
Served with a plum tomato dipping sauce
~Paired with Lager~

~ Entrée ~
Lobster Tail
Stuffed with spinach and crab and topped with a truffle Beurre Blanc sauce
And potato herb pancake
~Paired with Kolsch~

~ Pre Dessert ~
Lemon Raspberry Mousse
~Paired with Octoberfest~

~ Dessert ~
Barrel Bananas Foster
UBW’s version
~Paired with Wobbly Bob~

Price per person ~ $40.00 + tax and gratuity

Union Barrel Works Wild Game Beer Dinner - 11/13/07

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Talk about procrastination (like I did a couple of weeks ago)! I swore I wouldn't go to another beer dinner until I wrote about the last one at Union Barrel Works. There was nothing wrong with it, so why has it taken me so long...dunno? I guess I sorta made a fibber out of myself going to and writing about the Shelton Biere de Garde Tasting at Chick's last week. But, it wasn't really dinner, so maybe I'm off the hook?

Here's the quick-and-dirty rundown on UBW's second attempt at hosting a full-fledged beer dinner.

Dennis and I attended again, but this time with two other guests. Adam came out of The Brew Lounge retirement for a reunion tour of sorts. (He's still eligible for his pension.) And a co-worker, intrigued by the wild game and beer concept, joined us as well. Like last time, we used the extra half hour on the front end for a whistle-whetter at Stoudt's. Also repeating history, we arrived as Matson and company were bellying up to the bar after a day shift of brewing. We polished off a tasty winter ale (porter) and moved on down the road to UBW.

The dinner event got started a bit late, and that created some mistiming of the first beer pairing with the food...in other words, I had but a few drops left to drink when the first course of food arrived. But, the staff got back into the smooth swing of things as we experienced back at October's dinner. All of the staff, that is, but Tom. That guy, I tell ya. After I finagled a picture of he and family at October's dinner, I think he was steering clear of me this time around. Well, okay, to be fair he really did stop by several times to ask how dinner was going, but boy did he keep an eye on the camera sitting on the table and the movement of my hands toward said camera :-D

Nods this time around, from my taste and perspective, must go to the soup course where the chunky duck meat and broth matched up nicely with the roasty, medium-bodied stout. The sorbet was a nice sweet intermezzo clearing away the gumbo spices to make way for the jambalaya. Though, I couldn't really pick up on the maibock in the sorbet, there was full glass it sitting just off to the side. What a great maibock that is, indeed. And, the dessert...what can I say about the dessert? All good beer dinners that I've attended end with a triumphant finale and this was no exception. Of course, requisite picture is posted here as proof.

Letting me down a bit, though, was what I was anticipating as the highlight of the meal. The ostrich, for my taste, came out a bit too overcooked. My experience with ostrich has been that the better prepared ones can be practically cut with a fork, with flavor oozing out of every morsel. Meanwhile, its companion, the Double Barrel, described as a vienna lager, seemed a bit high on the alcohol...once again, for my taste. Coming in at close to 8% ABV, it overwhelmed the grain a bit too much for me.

So, while the one course did not live up to my expectation, the dinner on a whole did again this time. Tom, Amy, David, and the entire staff has pulled off two well done dinners in back-to-back months and I'm looking forward to their next one in January.

Now I've got closure on this one and can finally move on :)


Appetizer
Kölsch
> Paired with Wild Boar Cranberry Sausage with Braised Red Cabbage and a Sage Cranberry Balsamic Reduction

Soup
Round Boy Stout
> Paired with Duck & Wild Mushroom Gumbo, served with White Rice

Interim
Mai Bock
> Paired with Blackberry Maibock Sorbet

Pre-Entree
Lager
> Paired with Alligator Jambalaya

Entree
Double Barrel (Vienna Lager)
> Paired with Grilled Ostrich Strip with Potato Puree, Oven Roasted Tomatoes, and Asparagus

Pre-Dessert
> Pale Ale Beer Bloody Mary

Dessert
Fest Märzen
> Paired with Pumpkin Creme Brûlée topped with Cinnamon Nutmeg Whipped Cream

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Game Gone Wild Coming Soon to Union Barrel Works

Union Barrel Works did so well in its first organized beer dinner event last month that they're ready to do it all again. This coming Tuesday November 13th will feature their Wild Game & Beer Dinner. Head over here if you're interested in my take on last month's dinner.

Diners will get to sample some of Tom's solid brews along with some of David's more creative endeavors coming out of the kitchen. Following is the menu that is mostly complete, save for the beers. Though, I think you know what to expect in that regard. Plus, there may be a surprise in there somewhere too. Reservations for the 6:30pm dinner are required by calling 717-335-7837 and the price is $35/pp before tax and gratuity.

Appetizer
- Wild Boar Cranberry Sausage with Braised Red Cabbage and a Sage Cranberry Balsamic Reduction

Soup
- Duck & Wild Mushroom Gumbo

Interim
- Blackberry Maibock Sorbet

Pre-Entree
- Alligator Jambalaya

Entree
- Grilled Ostrich Strip with Potato Puree

Pre-Dessert
- TBD

Dessert
- Pumpkin Creme Brulee topped with Cinnamon Nutmeg Whipped Cream

Union Barrel Works Beer Dinner - 10/2/07

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It was a great sight to behold earlier this week in Reamstown, PA. Union Barrel Works hosted their first "official" beer dinner and a group of over 40 beer lovers were there to experience it. The back portion of the main dining room was filled with the noisy chatter of a happy crowd. In less than six months, or thereabouts but who's counting, UBW has gone from an eagerly anticipated Lancaster County brewpub to a well-run establishment that's ready to host events. Not too shabby, I'd say.

Cohort Dennis and I made our way out to UBW for the 6:30pm dinner, making a stop at Stoudt's along the way for a pre-dinner beverage. John Matson and the folks at Stoudt's are readying the Scotch Ale for release any day now and making preparations to get the Winter Ale, a porter, started. A portion of it will be ready in the cooler weather while some will be stashed away in whiskey barrels (a la Old Abominable & Fat Dog, circa 2006) to be pulled out at a later date.

Wait, let's get back to topic here. I'll need to do a separate Stoudt's run, which is obviously long overdue.


We were greeted warmly by UBW owners Tom and Amy Rupp, who appeared relaxed and ready to host their first beer dinner. Son David Rupp (Executive Chef) was also milling around as he was overseeing the kitchen operations for the dinner. The tables filled quickly and things were underway just shortly after 6:30pm. I've posted the menu before and it stayed the same as advertised. Go further down the page here to see it again.


The first course got things started with fireworks. The mini Kobe burger was everything it's supposed to be. Not that I'm any kind of a Kobe expert, but wow! It was a very nice burger with plum ketchup and mustard on the side. It brought out a honey note in the maibock that it was paired with. The only thing wrong with it was its size. Oh, I guess that's why they called it 'mini.' The nice thing is that the full size Kobe burger is on the regular everyday menu which means I can get the big boy version next time I have dinner there.

Courses 2 & 3 and 4 & 5 were interrupted by a sorbet and a lemon jelly, respectively. The sorbet had a refreshingly sweet tangelo flavor and the tart lemon jelly was drowning happily in a hefeweizen foam.


Bookending these intermezzo courses were a cheddar ale soup, a cod plate, and a pork tenderloin dish. Each was well done in their own right, though I think we all agreed that the perfectly tender and flavorful pork, paired with ultra smooth and creamy mashed potatoes, stood atop all of the others. The cod, to me, didn't quite measure up as the broth that it sat in helped make it "wet", but didn't help so much with the flavor. I'm glad to see that the cheddar ale soup also regularly appears on the dinner menu, as this is something worth having again....and again.

Many of my beer dinner reviews (most coming from Philadelphia's Monk's Cafe) conclude with glowing comments about the final course. It's usually a decadently sweet, often with chocolate, dish. They obviously got the word in Reamstown too! Paired with the Round Boy Stout and some of the best ice cream (from Udder Choice in Ephrata) that I've had in quite a while, this course nearly stole the show. And, that would be a bad thing, because why???


But, in the end it was the first course with the maibock that I considered to be best pairing of the evening. The burger and beer just worked naturally together as perfect complements. Following closely behind in a dead heat was the pork pairing with the doppelbock and the dessert course...but, of course!

Tom, Amy, David, and staff (Mark Brenner & sous chef Ian Newman in the kitchen) seemed so well prepared for this dinner. Astounding me more than the dinner itself was just how smoothly everything went. Sure, they've been in business now for around 6 months or so (though, Tom's been "in the biz" much longer than just at UBW). But, the table service and timing was just so.....right. I can't be any more descriptive than that. Watching the servers, their demeanors and interactions with the rest of us, it just appeared effortless (at least in the "front of the house"). Maybe the story was different in the back?

In fact, the Rupps have said that they were quite pleased with the night and are already planning for next month's beer dinner installment. That's great news for all of us. For those who wanted to wait and hear how the first one went, you're in for a treat next month. On 11/13, they are planning a "Wild Game Dinner." There will be a menu released in the coming weeks, but I'll leave you with one course, elk, as a teaser. The other meats that are being discussed I'll leave for when UBW publishes the menu. I think you'll be pleased. Will you be there?



Appetizer
Mai Bock
- Mini Kobe Burgers with stuffed plum tomato & maibock mustard

Soup
Pale Ale
- Cheddar Ale Soup

Interim
Kolsch
- Kolsch mandarin orange sorbet

Pre-Entree
Lager
- Cod Tempura with steak fries & pea puree

Entree
Wobbly Bob Doppelbock
- Pork Tenderloin with rosemary pan jus & double cream potatoes

Pre-Dessert
Hefeweizen with lemon foam

Dessert
Round Boy Stout
- Chocolate lava cake with stout syrup

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Upcoming Beer Dinner at Union Barrel Works in Reamstown, PA

Union Barrel Works has done well in its first several months since opening and have their legs firmly under them. So well, that they're ready to host their first beer dinner on Tuesday October 2nd.

For the kindly sum of $35, this appears to be a well-conceived dinner for which I may have to make the drive. I have not yet taken the time to write a full review. This could be my best chance yet. Following is the menu that they've published on the flyer. Reservations for the 6:30pm dinner are required by calling 717-335-7837 and the price is $35/pp before tax and gratuity.

Appetizer
Mai Bock
- Mini Kobe Burgers with stuffed plum tomato & maibock mustard

Soup
Pale Ale
- Cheddar Ale Soup

Pre-Entree
Lager
- Cod Tempura with steak fries & pea puree

Interim
Kolsch
- Kolsch mandarin orange sorbet

Entree
Wobbly Bob Doppelbock
- Pork Tenderloin with rosemary pan jus & double cream potatoes

Pre-Dessert
Hefeweizen with lemon foam

Dessert
Round Boy Stout
- Chocolate lava cake with stout syrup


Thanks to western suburb TBL correspondent, Dennis, for picking up a flyer for this fine looking beer dinner event in October.

Union Barrel Works Stevens, PA

It was Saturday night. The weather was beautiful here in Southeastern Pennsylvania. A perfect night for a spontaneous beer trip. My wife and I jumped in the car and sped off to check out Union Barrel Works. (don't worry the kids were with the grandparents) Bryan has written about Tom Rupp (owner/brewer) and the coming of Union Barrel Works, Dennis helped us out with a photo during construction and Lew Bryson has had it on his radar for sometime. I finally got the chance to visit. While driving the forty miles or so talking with my wife I was hoping this new brew pub would be worth the trip. We hit the turnpike exited at mile marker two eighty six and dropped into Stevens, PA. The commute was actually a lot easier than I thought it would be.

The building sits on the corner and fits right in with everything on the block. From the outside you can see the tanks and the beautifully carved wood sign out front. As you walk in you enter into a very large space that is much deeper than it is wide. Don't miss the Schaefer sign on your left. Further inspection reveals a clean and open space with barrels and barrel shaped items all around. My wife insisted on sitting at one of the barrels in the front section near the bar. Union Barrel Works is split into two sections. The front by the bar and the dining room in the back.

One of the bartenders came from behind the bar to serve us. We decided to start with the seven beer sampler. Guess how much it was? $4.50! You get two ounces of each one of their beers for the price of a pint. Not a bad way for one to test the waters so to speak. We each ordered a bowl of French Onion Soup. As we waited I whipped out the camera again and snapped some pictures. I noticed the tin ceiling, trim woodwork and columns. I spoke with Tom for a few minutes and he mentioned that he didn't let the architect touch anything on the ceilings that didn't absolutely need work. This obviously adds character and to the charm of the place and differentiates it from larger chain type brew pubs.

Soon the beer arrived. As you can see in the picture the samples were poured into these 2 oz. glasses and presented in a beer barrel shaped carrier. It didn't take long to get through them all. My three favorites are the Weizen, Dopplebock and Stout. I was very interested in the Kölsch and I even ordered a pint of it for good measure. Still it didn't stand out like some of the others. I'll be interested to see how things progress. All in all the beer was solid with plenty of attention to the lager styles. Here's the line up. I'll add some tasting notes later: Lager, Pale Ale, Wobbly Bob Dopplebock, Round Boy Stout, Hefe Weizen, Mai-bock and Kölsch.

How did it feel inside? One word, open. Oh, did I mention that it is smoke free?! That's right ladies and gents smoke free. In fact as we were sampling the beer a group of four came in and sat down. One of the men was carrying on about the fact that there wasn't a smoking area. I was smiling to myself as the other three said, get used to it because that's the way things are headed. Then they proceeded to talk about how much they appreciated the non-smoking atmosphere. Ahhh...doesn't it make you feel good?

Well, we were winding down and getting ready to head over to Stoudt's. Hey, I don't get out in this neck of the woods very often ;-) We decided to order one last item from the menu, beer sorbet. Well I had to try it of course. I'm not sure what I expected though. I have never seen or tasted anything like it before. The bartender offered three flavors including kölsch, raspberry kölsch (new) and maibock. I really wanted to try the kölsch, but I wasn't sure if Lisa would like it so we took the bartender's recommendation and ordered the raspberry kölsch to share. How did it taste? You'll have to taste it for yourself :-p. I know I'll be trying it again the next time I visit.

As I finished my beer we walked around a bit. Checked out the very clean brewing room through the glass. Moved down the hall to the dining area. On the right were some vintage pictures of this location from many many years ago. On the left you'll see a wall full of wooden drawers presumably from an occupant from an earlier era. Next to that there's a case where they have a few promotional items. I decided to have a pint glass added to the check and inquired about the hat with a built in bottle opener. Shucks, they were out of them. Maybe next time.

By now you know we enjoyed our stay. I appreciated the atmosphere, the good quality brews and the story. I'd like to know a bit more about this place. I'll bet these walls have a few more stories to tell. Evidently it used to be an old general store. Next time I'll have to have a run at the dinner menu as well. Oh, I almost forgot according to Tom there is a grand opening in the works too :-)

Union Barrel Works (map)
6 N. Reamstown Road
Stevens, Pennsylvania, 17578-9562

Union Barrel Works in Reamstown, PA is Now Open!

Thanks to loyal reader, Dennis, for sending in some pictures from his first visit to UBW last night. I'm sure he'll be there often as he lives only a 1/2 mile away and his initial reports say the beers are top notch. We'll be there to meet you soon, too!

Of Choices between Weyerbacher, Union Barrel Works, Stoudt's, and Victory

Ah, the agony of picking between two quality events this coming Saturday. While a whole bunch of fun beer-loving folks from Beer Advocate are heading out on a bus tour to the newly opened (or at least very, very soon to open) Union Barrel Works in Reamstown, I was planning to buck the trend and head up to Easton for Weyerbacher's annual open house. I attended the open house last year and great karma was oozing all around...along with 15 or so of their delectable brews. Plus, with Blasphemy and Wild Ale being two new additions to this year's open house, I figured it was worth the drive on what is due to be a nice weather day.

But, then I got a lot of grief from certain individuals, one of whom is organizing the bus tour and was plying me with Allagash Curieux at the time. Then, there's my friend Dennis who lives 1/2 mile from UBW, who's anxiously been awaiting the opening and going to be there anyway, and was hoping to pull up a barstool along side of me on Saturday. So, bending to peer pressure (beer pressure?), I started leaning back to the UBW-Stoudt's-Victory bus tour. Though, I would drive and not take the bus, in order to hang out with Dennis later for dinner.

But, then I see Dan's posting over at BA and, well, what can I say? I'm back squarely on the fence and it ain't feeling too comfy! Ah, the choices we must make. Anyone else want to try and persuade me on which direction to head on Saturday....westerly? or northeasterly?


Unfortunately, we will not be able to fill growlers of the Wild Ale, we want there to be enough to last the entire event. We are going to produce at least 2 wild Ales with Brett for market in about 8 to 12 months. They will be bottled in the tall Chimay type bottle, corked and caged. Supplies will be very limited at the beginning, but we will continue to produce these beers in limited quantity depending on demand. What's being sampled is now 9 months old, and may not be the final recipe version we use, but will give you some idea of what we are working on, and its quite an intriguing beer already!

Dan

Union Barrel Works in Reamstown, PA - Construction Update 12/29/06

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Thanks to loyal reader of The Brew Lounge, Dennis, for sending in this picture. Based on this and updates from the owners, could a January opening be in the works at Union Barrel?

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Union Barrel Works in Reamstown, PA - Opening Update 11/29/06

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Things are moving along in Reamstown, PA at the soon-to-be-unveiled Union Barrel Works. Tom Rupp, his wife Amy, and the crew are busy getting things ready. While opening by the end of the year appears unlikely, brewing is due to begin in the next couple of weeks. Given this information, it looks like there'll be something new and something brew in the post-holiday weeks to look forward to.

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Union Barrel Works in Reamstown, PA - Construction Update 8/30/06

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A report in from our Lancaster County correspondent (not really, but he's a great beer-loving guy who happens to live in Reamstown), Dennis, describes the progress of the Union Barrel Works in Reamstown, PA. The idea is beer, food, and banquet/event facilities. Funny thing is, it's apparently the new home of brewer Tom Rupp and just a few miles from his early days at Stoudt's in Adamstown.

Even funnier still is how Dennis has been bugging me about when I was gonna finally break this news at The Brew Lounge. Well, don't you know it, I check with Lew Bryson to confirm some details and, with our permission, he's got the story up at his site. Now there's the difference between a guy who's on his game and the rest of us :) Seriously, if you want to know a little (or a lot) about beer, even whiskey, you've gotta follow his site and his writings. The man knows his stuff. (Not like that's any secret if you follow anything that remotely resembles beer; check out his books, WHYY, etc.)

Stay tuned for more details about Union Barrel Works. So far, November is the anticipated opening month. Dennis will keep us up-to-date and I promise to be more timely in sharing!

Click Here For All New Pub Opening Updates