It has
been said that before Europeans came to North America a squirrel could travel
tree to tree for the length and breadth of the continent without ever having to
go to the ground; such was the thickness of the forests. Today one can cross
the United States going from one brewery to another easily holding their breath
between destinations. Such is the current popularity of craft brewing.
Okay
holding one’s breath is not plausible…perhaps holding your water would be a more
apt metaphor?
Actually
the stat I’ve read is that 80% of the U.S. population lives within 10 miles of
a brewery. There are over 6,000 breweries in the country and the number is
growing every month. No longer having to settle for the yellow fizzy beers of
our fathers, craft brewing has become big business. Anyone with the desire and
patience can become a brew master.
But, is
this a good thing?
Even I
made a number of batches a bazillion years ago. I had great fun brewing,
bottling, designing labels and glowingly watching friends savor my home brew.
It’s a lot of work though and I soon discovered it was much more satisfying to
taste the craft beer made by others. My passion was in drinking and not brewing
I guess.
With
this incredible explosion of craft beer, seemingly everyone is trying their
hand at it and new places are popping up daily. Many of the beginning stories of
those entering the craft brew market are similar with a home brew kit and a big
pot. Sadly though, despite the passion, there are no guarantees the results
will be palatable. At the risk of sounding like an asshole; because beer really
is just a wonderful extension of the day no matter the final brew, some of the
stuff that’s coming out is just plain weird, some hedging on bad. Just because
you call yourself a brew master and you feel the need to experiment with all
kinds of ingredients and flavors, doesn’t mean you should. And, when should home brewing transcend hobby
and become a business?
YELLOW FIZZY BEER NO MORE
When I
was a young man the only exceptions to the yellow fizzy rice beers were far
from me in California or the Pacific Northwest., specifically Anchor Steam from
San Francisco, Sierra Nevada out of Chico, CA and Red Hook out of Seattle. Not
readily available on the east coast at the time it was impossible to get a cold
one unless I traveled out there. Thankfully I had the great luck to travel a
bit for work and was able to imbibe. My first Anchor Steam was in the San
Francisco airport waiting to board a plane to Japan. As I traveled across the
country I always tried to taste the local beers. I guess I wanted to experience
the local culture; that is if beer can be considered “culture driven”?
BEER SNOB?
As I
look back on the beginning of the craft beer revolution and how I have slowly
evolved into the beer snob I fear I may have become, I cringe when I realize how
dimwitted I was in my beer knowledge. At one time, I couldn’t find Belgium on a
map. The English only drank warm bitter beer. The French only drank wine and
the Germany purity laws sounded like National Socialist propaganda. My beer IQ
has increased, but, my snobbery dissipates when it comes to all those fizzy
beers. Of course there’s a place in this world for all that Bud, Miller and
Coors and the people who chug them. You want to drink them… go ahead I won’t be
snooty and look down my sparge arm at you. Personally there’s nothing wrong
with an occasional PBR on a hot summer’s day, but this is an article about the unwieldy
explosion of micro brews and craft beer. Has the movement tilted into haughty arrogance?
THE ROAD TO HELL IS PAVED WITH GOOD INTENTIONS
Graham
Greene once wrote that converts to a religion are more devout than those raised
by rote. Readers of this humble travelogue know that Team VFH is passionate
about a few things and drinking a good beer is an epiphany. While we do like
most of the craft, micro and nano beers that are being produced nowadays, we
believe the phenomenon has with some brewers become pretentious. To what point
is gained by experimenting to the point of silliness. Is it apostasy to
question why strawberries, or butterscotch, or kiwi is in our beers?
Brew
masters are often overly enthusiastic and try for whatever reason to make
something different because they can and think they can walk down supermarket
aisles to find things to throw in their beers. I’ve had beer with pronounced
tastes of chocolate, strawberry, currants and grapes. Some infuse avocado, honey,
pine needles, ham and bull testicles in their beers. Okay, I wouldn’t even ask
for a taste for that one, but here’s a list for you to wince through.
 |
| ROCKY MOUNTAIN OYSTERS |
YOU’RE DOING IT WRONG!
Okay,
if you’re still reading I want you to know that I am not alone in my thinking
about some craft brewing. Here is a fantastic article about getting it wrong…at
least when it comes to brewing Belgian-style beers, including a Tripel.
TASTE BEFORE BUYING
To
avoid a mouthful of yuck sloshing around your palate, the best
advice is to get a sample first. Most breweries will happily offer up a sample
and some even say if you’re not satisfied with a pour to hand it back. If you
are unsure, get a taste before you purchase. I had once ordered a triple at a
craft brew pub without tasting it first and it was a big mistake. To me it
smacked of lipstick and I’m sure they served it in a clean glass. Even though
all the other beers we had at this particular craft brewery were very good this
one was off-tasting.
ONE AND DONE
Experimenting
with different beer styles is part of the charm of craft brewing, but it can
also be frustrating, especially when you find a beer you really like and it is
gone when you make a return visit. You can always go to Victory for their Hop
Devil, Dogfish for a 60 Minute, Triumph for their Bengal Gold or Iron Hill for
their Bedotter Tripel, but those are the exceptions. Too often when a beer
kicks, it is permanently gone.
WHERE TO GO?
We are
truly blessed here in south east Pennsylvania with the available choices of
craft brewing. Even the corner gin mill is liable to have two or three
interesting beers on tap and several in bottles and cans beyond B, M, C
coordinates of fizzy beers. Nearly half the Pennsylvania craft breweries listed
here by Food And Wine magazine are in the general area, but there are many many
many more.
Here is
a quick list of some of the craft brew pubs we’ve visited in our neck of the
woods with ratings of Beer, Atmosphere and Food:
APPALACHIAN
BREWING COMPANY
Collegeville
Beer: you can drink them. Flagship and Seasonal
selections.
Atmosphere: it’s a weird dark building; like an
abandoned mall. Inside the pub it’s airy and pleasant
Food: standard fare
(Wish
this small chain offered better beers because I can LITERALLY hold my breath
and walk here from the house)
ROOT
DOWN
Phoenixville
Beer: rotating
tap… Lot’s of IPAs
Atmosphere: cavernous, dark but airy
Food: Nice selection of different things… WHEN
the kitchen is open. You have to order and pick up food at a window. No table
service
TRIUMPH
BREWING
New
Hope
Beer: Rotating tap. Usually the award winning
Bengal Gold IPA is available
Atmosphere: Sit outside to watch the steam engine
train trundle into the station
Food Small plate half price specials. Excellent
burgers.
(When I
lived in Lambertville this was my go-to place. Great Happy Hour and Tuesday
Brewski specials. Small chain... New Hope is dog friendly)
IRON
HILL BREWING
Phoenxville
Beer: Flagship and specials are all very good. Look
for the Bedotter Tripel or the Wee Heavy if on tap, but any will do.
Atmosphere: Lots of sunlight and friendly staff
Food Voodoo Chicken pizza every time for me, Look
for burger specials
(Prices
have come down a bit with the influx of competition in Phoenixville. It used to
be Iron Hill cornered the city market now there’s a lot more to choose from.
Originally a New Jersey brewery but there are currently 9 franchises in the
commonwealth of PA)
VICTORY
Downingtown
Beer Some places you can find a beer to drink. At
Victory it’s hard to settle on which one! Golden Monkey is my friend and my
enemy. Hop Devil on hand pump!!
Atmosphere Vast open noisy and family oriented.
Always crowded Located in an industrial park. Friendly staff
Food Pulled Pork sandwiches, grilled chicken and
burgers
(Love
this place…also located in Kennett Square and Parkesburg)
CROWDED
CASTLE
Phoenixville
Beer Great example of not finding a beer on a
return trip. Their Mod Quad kicked and won’t be made again…
Atmosphere Airy, pleasant, pretty. Sit outside
and smoke your cigar with your beer.
Food Very limited menu. Can order from area
restaurants who will deliver
(Janet
and I like this place. The Castle though never seems crowded. We fear it won’t
survive….Get out there and support them…Mod Quad be damned)
STABLE
12
Phoenixville
Beer Definitely ask for a taste before buying here
Atmosphere Nice outdoor seating area. Live music,
special events like cornhole tournament
Food Very limited menu. Come for the tournaments
(It’s
at the southern end of town. It’s okay. But not a steady diet)
SLY FOX
Phoenixville
(and Pottstown)
Beer 113 IPA is solid. Incubus Tripel when
available. Royal Weisse for a hot day
Atmosphere Phoenixville is friendly. Outside
seating carved out of the parking lot. Pottstown much busier in an industrial
park. Lots of outdoor seating, but no real bar. Wait in line to order food and
beer. Hosts a KanJam for Octoberfest. Music and free
Food Great black and blue burger Excellent fries
(One of
the original brew pubs…check their website for different events including the
Maibock goat something or other)
TIRED
HANDS
2
locations in Ardmore
Beer DON’T FRUIT THE BEER AND IF SOMEONE ASKS FOR
THE ONLY DIPA ON YOUR MENU DON’T CORRECT THEM WITH THE “PROPER” NAME… JUST
SERVE IT
Atmosphere Pretty building…beautiful patrons…
staff is haughty snooty pretentious and I’ll never go back to this place
Food For Goodness sakes… DON”T ask to alter the
menu item…THAT”S how the chef created it…Piss them off ASK FOR KETCHUP
(Beautiful
place …I’ll never return)
You
want the website…look it up yourself
HIDDEN
RIVER BREWING
Douglassville
Beer They never make the same batch twice, which
can be frustrating. Still good IPAs and DIPAs. Always a number of good
selections
Atmosphere Located in a 300 year old supposedly
haunted building. Live music. Outdoor deck. Located on a river. Very pleasant
staff … Limited hours… close early on Sundays
Food Limited but interesting selection. Great
pulled pork sandwich.
(I can
never get the same beer twice. But don’t worry I always find something to
drink!)
STICKMAN
BREWS
Royersford
Beer Rotating taps Lots of choices DIPA, IPA,
Tripel. Everything is good
Atmosphere At best it’s a warehouse with the vats
right next to the wooden benches
Food Sometimes there’s someone serving food there…
(A
hidden gem. I love this place)
STOUDT’S
BREWING
Adamstown
Beer Excellent Tripel and DIPA. Flagships and seasonals
Atmosphere A bit of a tired country feel, but
clean. Ornate bar, great service a lot of dining areas
Food Full menu, raw bar. Cheese plates, black and
blue burger
(A little
far, but worth the trip. They have an Octoberfest celebration each fall that
features lot of lederhosen and people dancing with a roasted pig on the
shoulders to the music of an Oompah band.)
This is only a very small sample of the brew pubs in the area as well as across the nation My list is far from complete and I'm always discovering new places. If you're looking for an area or a state here are a couple of resources to plan your trip .
If you have a suggestion as to where I should wet my whistle... drop a suggestion here or at greg.dunaj@yahoo.com
Thanks for reading.
No comments:
Post a Comment