Philly Food and Beer

Devil's Den (South Philadelphia) - Beer and Pub Grub

2012-01-25T19:00:00.000-05:00

Located at the corner of 11th Street and Ellsworth in South Philadelphia sits Devil's Den. It's an American gastropub serving up delicious food and craft ales. A very cozy atmosphere with a nice food menu, including brunch on the weekends. What about the beer? 16 rotating taps of quality craft offerings and also a beer engine.

On this visited, I ordered there cheeseburger. (Pictured above) A hand-formed patty of quality beef with melted cheddar on a brioche style bun. The burger was very well seasoned, juicy and had great flavor. Cooked to order, a prefect medium. Served with fries, that were excellent, and a delicious spicy remoulade sauce. This is up there with one of the best burger I had in Philadelphia.

This is one of the best craft beer bars in Philadelphia. Great food and beer with a really nice atmosphere and friendly service. Devil's Den has some awesome events as well, from Philly Beer Week to Craft Beer Express or one that features a rare beer. (Think Russian River Pliny the Younger and Bell's Black Note) Highly recommended.

On tap, Maine Beer Company Mean Old Tom:

look: 4

smell: 3.5

taste: 3.5

feel: 3.5

overall: 3.7

Appears an opaque, almost black color body with a creamy mocha colored head. Decent retention and lacing.

Smell of chocolate, coffee, roasted malts and a slight hint of vanilla. Not the most aromatic stout, but what's there is nice.

Taste is a tad thin. Chocolate and roasted malts with some coffee notes. I'm picking up a touch of vanilla also.

Mouthfeel is a medium with light carbonation. This is a lighter stout that is slight watery and thin.

Devil's Den Website: http://www.devilsdenphilly.com/

Claymont Steak Shop (Claymont, DE) - Cheesesteak

2012-01-12T18:30:00.000-05:00

Appears a stuffed 12" roll, very thinly sliced meat with fried onions and semi-melted american cheese on the bottom. - 3.5

The roll is pretty mediocre. Upon first glance, I couldn't tell what kind of roll this was. I took a look behind the counter and saw a box of rolls with Serpe Bakery on the side. I never heard of these rolls before. These rolls are too soft and squishy for cheesesteaks in my opinion. - 2

The meat is ribeye, shaved really thin. It's tender but dry, bland and a tad over cooked. There is a lot of meat packed in this sandwich but it's a shame it's underseasoned and doesn't have much flavor. - 2

The cheese is american slices placed on top of the roll, that just ends up semi-melted. I like the cheese melted with the meat, so I get some cheese with each bite. - 2.5

Overall, I was a little disappointed with this sandwich. I was excepting a better cheesesteak after hearing these guys won a few awards. - 2.5

Total Score - 2.7/5

Claymont Steak Shop's Website: http://claymontsteakshop.com/

Philly Food and Beer's First Annual "Grand Cru" Homebrew Competition - RESULTS!

2012-01-06T13:55:00.007-05:00

Firstly, I want to say what a joy it was to have such an extremely successful event with almost twice as many beers as anticipated being entered. We had a total of 66 entries. Not too shabby for giving this the green light only one month ago. The amount of support we've had from local brewers, along with our event sponsors has been outstanding. Once again, THANKS TO ALL who contributed, or helped out in some way, shape, or form.

The panel of 6 judges(w/ one extra as a tie breaker) compiled all of the best beers that we tasted in teams of two. The best were pooled in based on the scores that each team had given the beers, along with any others that maybe deserved a shot to be placed after consulting with other judges' thoughts.
On to the results of the best local homebrews that were available in 2011(looking forward to this next year, so start squirling away your best ones now!)...

First Place: Eric Gajdzis, Schwenksville, PA (No Affiliated Homebrew Club) - Gueze

This Gueze was a blend of aged lambics(1 year old, 2 year old, 3 year old).

This beer was not only the favorite of our on-hand BJCP judge but it was hands-down, the favorite of the panel.

Yellow toned gold with a tiny head that quickly faded into a collar.
Notes of apricot, funk, vanilla, apple, and cracked wheat.
Flavors of tart fruit, apricot, horse blanket, and apple skins. Lighter body with minimum CO2 levels.
Well done brew. Our one judge compared it to Drie Fonteinen Gueze.

Second Place: Marc Breton, Birdsboro, PA (No Affiliated Homebrew Club) - Truck Stop Pale Ale

A bottle conditioned APA featuring Warrior, Amarillo, and Citra hops.

The aromatics of this beer jumped right out upon getting close to the glass. Lots of hoppy resins, and a balanced malt bill that was another favorite during deliberations.
Obvious citrus notes were the standout of this beer. Wonderful head retention and lacing. The beer finished nice and clean.

Third Place: Jesse Kuiper, North Wales, PA (No Affiliated Homebrew Club) - American Lager

Jesse must know a few things about making lagers because this won over myself, and another judge, who aren't the biggest fans of these styles. The other judges agreed that this was a top Five beer. It was a pale gold with a thick, white foamy head that slowly faded away. Lots of scattered bits of lacing left around the glass. Aromas of fruit, citrus, grassy hops, with mild touches of malt, caramel, and a touch of nuttiness. On top of this beer, Jesse made another well done Pilsner which I couldn't believe the other judges didn't get into the top class, despite pleads. I was happy to see this one place third, overall.

Fourth Place: Jeremiah Eastep, Lancaster, PA (Lancaster County Brewers) - Bourbon Peach

5% ABV made with Belgian Pils, Vienna, Crystal 40, Centennial hops, and home-made peach pie filling. It was aged on bourbon soaked oak cubes.

As ridiculous of an idea as it sounds - it worked! The aromas were of ripe peaches floating in a bourbon barrel with some spices. My only regret was that I didn't get more of this treat!

Fifth Place: Craig Smith, Philadelphia, PA (No Affiliated Homebrew Club) - Smoked IPA

Appears a semi-transparent, dark gold with a medium white head. Nice lacing is left around the glass. Aromas of tons of Amarillo-like, citrus, and floral notes combined with smoke. Flavors are aggressive and delightful with notes of pine, vanilla, light toffee, and smoke in the finish. A very impressive beer. Raw hops in the nose. The smoke hits late in the flavor and lingers. Spot on beer!

Honorable Mention Beers(Five):

Blake Morris, Nazareth, PA (The Brewing Network) - Lagavulin Barleywine
Eric Gajdzis, Schwenksville, PA (No Affiliated Homebrew Club) - Aged Kriek
Joe Moran/Matt Kennedy, Hereford, PA (Bruclear Homebrew Club) - Belinoma
Tom Foley(w/John Rambo and Dave Sauls), Spring City, PA (Bruclear Homebrew Club) - JD Barleywine
Dave Weand, Pottstown, PA (Bruclear Homebrew Club) - Peanut Butter Cup Porter

Beers that just missed out (worth mentioning due to all the arguing we did for an hour!):

Tom Foley, Spring City, PA (Bruclear Homebrew Club) - Lavendar Saison
Jesse Kuiper, North Wales, PA (No Affiliated Homebrew Club) - Pilsner
Matt Ney, Manchester, PA (Lancaster County Homebrewers) - Mead
Jim Lombardi, Oreland, PA (No Affiliated Homebrew Club) - Last Chance Porter
Josh Weikert, Collegeville, PA (Stoney Creek Homebrewers) - Raisin Bock
Joe Moran/Matt Kennedy, Hereford, PA (Bruclear Homebrew Club) - Quad
Jeremiah Eastep, Lancaster, PA (Lancaster County Homebrewers) - Eggnog Stout
Matt Ney, Manchester, PA (Lancaster County Homebrewers) - Bourbon Brett Porter

2011 Best Philadelphia Beer Awards!

2012-01-02T11:32:00.004-05:00

This year, we're focusing on "NEW" beers in the market. We'll be examining both locally produced beer, along with non-local(domestic) selections that are new to the Philly market. The top five locally produced beers' brewers will receive an award, along with a Philly Food and Beer award medal.

We've also taken a good look at either "New, or Improved Bars" in the area. One for the City, and One for the Suburbs. The winners of this category will also take an award, along with a "Best of" award medal.

Top Five New Local Beers of 2011

1.) Weyerbacher Brewing's Rapture - Appears a hazy red toned amber with a small, off white head that slowly faded into a mild collar and floating cap.
Smell is of cherry pie, rhubarb, grapes, and red wine.
Taste is of the aromas with a tart cherry and vanilla flavors.
Mouthfeel is medium bodied, tart, yet balanced with a mildly acidic and sweet tart flavor lingering. Well done!

2.) Iron Hill (West Chester) Saison Melange - Appears a transparent light gold with a small white head. Scattered bits of lacing are left around the glass.

Smell is of tart lemons, vanilla, citrus, light pils malt, and overripened pears. Extremely mild note of diacytel that I'm probably stretching by even mentioning. Not a bad thing though.

Taste is amazing. Lots of Brett character, oak, and funky lemon zest. Better than Jolly Pumpkin!!!!

Mouthfeel is medium bodied, tart, zesty, and refreshing.

3.) McKenzie Brewing's La Soeur Mechant - Appears a hazy gold with an amber hue when held to the light. A small white head of fluff slowly fades into a floating cap. Beautiful lacing and collar.

Smell is of concord grapes, muscat, and maybe some wild cherries with hints of floral notes. Perhaps a hint of a tart-like grain in the background like a wheat.

Taste is of the aromas with a punch of white wine. Absolutely delicious stuff here.

Mouthfeel is medium bodied, chewy at first, with an acidic coating along the tongue leading to a very dry finish.
This one reminds me a tad of an aged Orval. Bravo, McK guys!

4.) Iron Hill(Phoenixville) Val D'Or - Appears a hazy light gold with a a fluffy white head that slowly fades into a gentle cap. Scattered streaks of lacing are left arond the glass. Steady streams of co2 quickly rise to the top.
Smell is of grassy, earthy, mushroom, funky brett, wet hay, a glass of old sugar, and refreshing bitter citrus.
Taste mimics the aromas with a tart, dry floral flavor that is superb. Yes...saison-esque with funky tartness and country farmhouse essence that I haven't encountered in too many domestic beers. Tim & Matt, very well done!
Mouthfeel is medium bodied, effervescent, tart, and dry.
Damn fine beer that I hope makes several returns. Shadows of Orval flow from this beverage and I can't wait to get another taste.

5.) Earth Bread + Brewery's Trois Enfants - Appears a deep, dark brown with a turbid, russet hue when held to the light. A small, off white cap slowly fades into a mild cap that floats. Scattered bits of lacing are left around the glass.
Smell is malty with a touch of roast, and dried coffee. Belgian esters jump out of the glass, requiring a second glance. Some notes of ripe fruit and orange rind entice the olfactory sensories.
Taste is of the aromas with the yeast being the star of the beer with the malt bill playing a close second fiddle. The rye agrees with the blend, drying out the flavors in the classic style of a saison.
Mouthfeel is medium bodied, with mild carbonation, a hint of tartness, and a zesty, dry finish.
Well done collaborative beer by three wonderful brewers!

Best of the rest - HONORABLE MENTION

Spring House Brewing's Big Gruesome - Appears a dense, dark brown nearing black with a fluffy brown head that slowly fades into a gentle cap and collar. Spotty bits of lacing are left around the glass.
Smell is of LOTS of peanut butter up front with a complementary cocoa and a touch coffee and cream.
Taste is of the mentioned with a blast of bitter cocoa and hops.
Mouthfeel is medium-full bodied, slick, and dry in the finish.

Tröegs Brewing's Perpetual IPA - Appears a transparent orange with a mild white cap that slowly fades into a gentle head and collar. Scattered spotty bits of lacing is left around the interior.
Smell is of orange, citrus, and spicy pepper.
Taste is of the aromas with a punch of pine needles, and balanced citrus.
Mouthfeel is medium bodied, balanced with a gentle abrasive spiciness along the tongue.

Best New, or Improved Bar of 2011
Philadelphia: The Farmers' Cabinet - This eclectic establishment boasts the finest selection of imported draft lines in the city. In the advent of the "key keg" invasion, The Farmers' Cabinet has managed to get nearly every good import that has been offered in the Philadelphia market. Not only have they established themselves as the capo of imports; they've expanded draft lines to include limited craft beer selections offered domestically.

Philly Suburbs: Railroad Street Bar & Grill in Linfield, PA - Owner, Mike McCloskey has turned this establishment into a true-tested beer bar that the locals adore and the beer seekers frequent. Add in the affordable pub grub menu and this place is the kind of establishent that you don't want to leave once you get comfortable. Recently improved draft lines exceeding 30 + quality beers make RR a must stop.

Top Ten New, Non-Local Beers in the Philly Market of 2011
1.) Firestone Walker 15 Anniversary Ale- 18% Helldorado(11.7% ABV)Blonde Barley Wine.

17% Sticky Monkey (12.5% ABV) English Barley Wine.

17% Bravo (13.5% ABV) Imperial Brown Ale.

13% Double Double Barrel Ale (11.5% ABV) Double Strength English Pale Ale.

11% Good Foot (14.3 ABV) American Barley Wine.

10% Velvet Merkin (8.6% ABV) Traditional Oatmeal Stout.

9% Parabola (13% ABV) Russian Imperial Oatmeal Stout.

5% Double Jack (9.5% ABV) Double India Pale Ale.

4.6/5

look: 4.5 ,smell: 5, taste: 4.5, feel: 4.5, overall: 4.5

Appears a dense mahogany with a beige head that slowly fades into a mild cap and collar. Scattered spots of lacing are left around the glass.
Smell is of oak, rum, bourbon, cocoa, vanilla, caramel, molasses, and brown sugar.
Taste is of the aromas with a huge chunk of nougat and vanilla with caramel and cocoa.
Mouthfeel is full bodied, chewy, balanced, with some heat in the background.

2.) Dark Horse Bourbon Barrel Aged Plead the 5th - 4.6/5

look: 4.5

smell: 5

taste: 4.5

feel: 4.5

overall: 4.5

Appears a dense, dark midnight toned onyx. A small tan head slowly fades into a gentle cap and collar. Spotty bits of lacing are left around the glass.

Smell is of campfire s'mores with black grapes and sugary syrup.

Taste is of the aromas with a sugary sweetness up front followed by an oaky, vanilla, caramel blast.

Mouthfeel is sticky, full bodied, sugary, intensely insane, and smooth in the finish.

Jeez! This is one sick beer!

3.) Firestone Walker Parabola - 4.6/5

look: 4.5
smell: 5
taste: 4.5
feel: 4.5
overall: 4.5
Appears a turbid opaque onyx with russet toned edges. A small, foamy tan head slowly fades. Scattered streaks of lacing are left around the glass.
Smell is of dark bakers chocolate, vanilla beans, sugary rum, bourbon, and intense caramel. Sheesh! I could smell this all afternoon.
Taste is of the aromas with a fine sipping version of caramel, vanilla, and cocoa. Obvious bourbon influence on a well done imperial stout. Hells yeahs!
Mouthfeel is a tad boozy, as expected, full bodied, chewy, with a resonating sugar cookie and chocolate chip finish.

4.) Firestone Walker Abacus(§ucaba) -

5.) Port Brewing 5th Anniversary - 4.35/5

look: 4.5
smell: 4.5
taste: 4.5
feel: 4
overall: 4
Appears a glowing, orange tone gold with a fluffy white head that slowly fades into a gentle cap and collar. Spotty bits of lacing are left around the glass.
Smell is of solid citrus, pine sap, caramel, and herbs. Pumelo blasts through in a refreshing wave.
Taste is of sugared grapefruit, candied oranges, floral notes, and herbs.
Mouthfeel is medium bodied, chewy, semi dry, citrus lingering and super balanced. 10%...really? Could've fooled me.

6.) Half Acre Daisy Cutter - 4.33/5

look: 4
smell: 4.5
taste: 4.5
feel: 4
overall: 4
Appears a hazy light gold with a small white head that sticks around for a while before fading into a fluffy cap. Scattered bits of lacing are left around the glass.
Smell is of intense herb, citrus, orange peel, pine sap, and fresh fruit. Excellent, excellent stuff!
Taste is of the aromas with a solid balance of sugary malt and complex malt highlighted by citrusy, and full of resinous sap.
Mouthfeel is medium bodied yet amazingly sticky with hops pouring all over the palate. I can't believe they got this kind of hoppy goodness out of a 5.2% beer!
Well done!

7.) The Bruery Cuir(blend) - 4.2/5

look: 4
smell: 4.5
taste: 4
feel: 4
overall: 4.5
Appears a chestnut toned amber with a small beige head that quickly fades into a thin collar. Spotty bits of lacing are left around the glass.
Smell is of black grapes, vanilla, toffee, caramel, and bitter citrus.
Taste is sweet of beet sugar, prune juice, raisins, and brown sugar.
Mouthfeel is full bodied, viscous, hot, and slick in the finish.

8.) Maine Beer Co. Zoe - 4.2/5

look: 4
smell: 4.5
taste: 4
feel: 4
overall: 4.5
Appears a light amber toned orange with a luscious white head that never fades away. Scattered bits of lacing are left around the glass.
Smell is of danky weeds with a floral blast along with citrus and perfume.
Taste is of a balanced sugary blend of perfume and floral hops. Pretty damn tasty stuff.
Mouthfeel is medium bodied, full of flavors with an herbal tea lasting finish. Well done beer!

9.) Stone Brewing 15th Anniversary Escondidian Imperial Black IPA -

10.) Williamsburg Bourbon Barrel Porter - 4.1/5
look: 4
smell: 4.5
taste: 4
feel: 4
overall: 4
Appears a dark brown nearing black with a small tan head that never wants to fade away. Scattered bits of lacing are left around the glass.
Smell is of dark chocolate, brown sugar, toffee, vanilla, and light traces of bourbon.
Taste is of the aromas with vanilla, caramel, and bitter chocolate coming to mind amongst the flavors.
Mouthfeel is full bodied, smooth, a tad bitey from the wood aging, and semi-dry on the finish.

Honorable Mention: Lagunitas Sucks Holiday Ale - 4.03/5

look: 4.5
smell: 4
taste: 4
feel: 4
overall: 4
Appears a transparent gold with a fluffy white head and thick collar. Scattered bits of lacing are left around the glass.
Smell is of grapefruit, pine sap, herbs, and a touch of green onions.
Taste is of the aromas with a flavorful bitter. Nice hoppy flavors as the front beat with citrus and herbs.
Mouthfeel is thick, hearty, sweet, and bitter yet balanced.

Chink's Steaks (Northest Philadelphia) - Cheesesteak

2011-12-29T17:00:00.000-05:00

Appears a 10" roll with thin slices of steak, melted american cheese and nicely caramelized onions on top. - 4

The roll is Liscio's. What sets this roll apart from most cheesesteaks places, that use Liscio's rolls, is that they slightly toast the roll on the grill for just a few seconds. This gives the roll a firm and slightly crispy outside. - 5

The meat is thin ribbons of ribeye. The steak is lightly seasoned and cooked perfectly. Juicy, tender and flavorful with just the right amount of grease. A great thing about this steak joint is that every steak is cooked to order. - 4.5

The cheese is melted on the grill with the meat. Melted nicely and sticking to the meat and roll, so you get some cheese with each bite. - 4.5

Overall, it doesn't get much better then this folks. This is up there with one of the best cheesesteaks I ever had. Open since 1949, Chink's Steaks has won numerous awards throughout the years. Be sure to try one of there extra thick milkshakes or old-fashioned fountain sodas with your steak. - 4.5

Total Score: 4.5/5

Chink's Steaks Website: http://www.chinksteaks.com/

Rossi's Pizzeria (Royersford) - Pizza

2011-12-22T23:00:00.000-05:00

Appears a large, 16" pie with a thin crust and a thin layer of tomato sauce with scattered melted cheese on top. There is a few charred bubbles along the edge of the crust. A small amount of dried herbs are in the center of the pie. - 3

The crust is thin with a golden color. This crust is kinda flimsy but it's a decent enough crust. - 3

The sauce is ok. Nothing special here, crushed tomatoes that are lightly seasoned. Not very sweet and it was a tad pastey as well. - 2.5

The cheese appears to be shredded mozzarella. It has an ok flavor. - 2.5

Overall, this is an ok pie. I would have liked to see a little more sauce and cheese on the pie. The ingredients are fresh but nothing is sticking out here to make this a great pie. - 2.5

Total Score: 2.8/5

Rossi's Pizzeria Website: www.rossispizzeria.com/

Tired Hands - Believer's Club

2011-12-19T11:25:00.000-05:00

From the Tired Hands website:

The Tired Hands Believer’s Club will operate as follows:

Beginning December 18th, 2011, you, the discerning local beer drinker, will be able to prepay for our beer at a rather serious discount. We will be selling exactly one hundred (100) Tired Hands Believer’s Club memberships at three tiers, which include the following perks:

Tier 1- $250.00

10% off all glasses of beer and growler fills, and access to our bottle releases (one every other month) before they go on sale to the public for the duration of your membership. Also included is one Tired Hands t-shirt, a pair of Tired Hands stemware glasses, and a Tired Hands Believer’s Club Card!

Tier 2- $500.00

15% off all glasses of beer and growler fills, and access to our bottle releases (one every other month) before they go on sale to the public for the duration of your membership. Also included is one Tired Hands t-shirt, a pair of Tired Hands stemware glasses, a Tired Hands Believer’s Club Card, and a private cellar tasting with Jean Broillet IV!

Tier 3- $1,000.00

20% off all glasses of beer and growler fills, and access to our bottle releases (one every other month) before they go on sale to the public for the duration of your membership. Also included is one Tired Hands T-Shirt, a pair of Tired Hands stemware glasses, a Tired Hands Believer’s Club Card, a private cellar tasting with Jean Broillet IV, and an invitation for TWO to a pre-opening party (that means an evening of Tired Hands created libations and food before anyone else)!

If you are interested in participating in the Tired Hands Believer’s Club, please feel free to email me your information at tiredhandsbrewing@gmail.com. We are currently only accepting payment through check or cash mailed in or dropped off to:

Tired Hands Brewing Company
16 Ardmore Avenue
Ardmore, Pa 19003

Union Jack's Inn on the Manatawny (Boyertown) - Hot Wings

2011-12-15T14:00:00.000-05:00

The texture is a very crispy wing with a nice coating of hot sauce sticking nicely to each wing. These wings definitely don't appear dry. - 4.5

The sauce is very nice. Smelling these wings make my eyes and mouth water. There is a nice amount of heat and after eating a few wings you get a nice sting. - 4.5

The flavor is excellent. Fresh, meaty and juicy with a nice crispy skin. Hot with a nice buttery taste. Great stuff! - 4.5

The edibility is fantastic. Lots of flavor with a lot of juicy tender meat on the bone. It's easy to see why these are award winning wings. I had no problem devouring this basket in no time. - 4.5

Overall, these are some of the best wings I ever had. Union Jack's Inn on the Manatawny has a great selection of craft brews on tap and in bottles. Be sure to check out one of there beer events. - 4.5

Total Score: 4.5/5

During this visit, I had a Bell's Two Hearted Ale on tap:

look: 4.5
smell: 4.5
taste: 4.5
feel: 4.5
overall: 4.5

Appears a hazy golden/orange color with a white fluffy, soapy head. Very nice lacing sticking to the glass. Looks like a winner to me.

Smell is of very fresh citrusy, floral and slightly piney hops. I'm also picking up some sweet malts.

Taste is crisp, light and refreshing. Lots of citrus with a sweet malt backbone. This is very well balanced IPA.

Mouthfeel is smooth and nicely carbonated. The drinkability is outstanding. This is great IPA.

Union Jack's Inn of the Manatawny Website: http://unionjacksmanatawny.com/

Philly Food and Beer's "Grand Cru" Homebrew Competition 1/5/12 - Event Sponsor Page

2011-12-10T16:35:00.050-05:00

Any new sponsors for the First Annual Competition that come on board with donations will be added to this page. Always looking for more sponsors. :)
...

Much Thanks to ALL of our event sponsors for their outstanding generosity:

Appalachian Brewing Company

Austin Homebrew Supply

BeerSmith Home Brewing Software

Blue Dog Family Tavern/Pub

The BrewWorks

BYO Magazine

Devil's Den

Eulogy Belgian Tavern

The Farmers' Cabinet

Five Star Chemicals

Flying Dog Brewery

Old Eagle Tavern

Philadelphia Brewing Company

Pinnochio's Pizza and Beer Garden

Railroad Street Bar & Grill

River Horse Brewing Company

Standard Tap

Tired Hands Brewing

TJ's Restaurant & Drinkery

Whole Foods - Plymouth Meeting

Yards Brewing Company

And of course, our partnered drop-off locations:

Keystone Homebrew Supply

Weak Knee Home Brew Supply

Spring House Brewing Company Taproom

Lancaster County Homebrewers

Stoney Creek Homebrewers

Bruclear Homebrew Club

Farmer's Cabinet - Italian Beer & Food Experience on December 14th, 2011

2011-12-10T13:09:00.000-05:00

This is the event of the year.

The ITALIAN “Food and Beer” EXPERIENCE

8-Regional Courses

9-Italian Craft Beers (including a surprise 9th beer from Matthias!)

$90++ (ticketleap.com)
Tickets on sale now!

Host: Matthias Neidhart

{owner of B. United Int. importing company}

MEAL:
Piccolo Morso
Quince & Honey
“Del Borgo L’equibrista”

Prima
Fettucine, Brodo, Thyme, EVO
“Montegioco Quarta Runa”

Secondo:
“Ndocca” ndocca, Boiled Pork, Pink Peppercorn, Grapefruit, Honey
“Almond 22 Pink IPA”

Terzo
House Cotechino, Chestnut Polenta, Egg, Snout
“Grado Plato Strada San Felice” (DRAFT)

Quarto
Veal, Tuna Tonnato, Almond, Prosciutto
“Loverbeer Madamin” (DRAFT)

Quinto
Lamb Ragu, Potato Gnocchi, Shaved Apricot
“Malthus Baluba ZYMATORE – aged in Ransom spirit whiskey barrels that once held Pinot Noir” (DRAFT)

Intermezzo
Double Cream Gorgonzola (*pending)
“Troll Shangrila aged and poured from a wooden JW Lees “Sherry” cask”

Dolce
Verdi Zabaglione, Anise Semonlina Cake, Chestnut-Honey Caramel, Chili Flake
“Del Ducato Verdi Imperial Stout” (DRAFT)

*****{SPECIAL SURPRISE BEER FROM MATTHIAS AFTER DINNER}*****

———

We have been waiting a long time for this special event! It is always exciting when we have a rare appearance from Matthias. His company imports some of the finest beer, cider, mead and spirits from around the world. We work with Matthias intimately to offer to you {what we think} are some of the finest European beers available!

We are focusing on Italian beer for this event because it is some of the most unknown and under appreciated beer available in the states. The Italians have blended brewing techniques and ingredients of their own and fused them with the practices of other cultures to develop truly unique and very refined beers.

Like anything from Italy, food is just as important as the beverage. So, we will be pairing Italian food with an Italian beer from the same region. The meal is designed to take you on a culinary journey through Italy!

See more on the Event link.
Farmer's Cabinet - 215.923.1113
To hold your ticket w/ a $9.99 deposit

Railroad Street Bar & Grill (Limerick) - Tasty Food and Beer.

2011-12-09T12:30:00.003-05:00

The Railroad Street Bar & Grill is located a few miles off the Limerick/Linfield exit on 422. It's a neighborhood bar that is nestled up against railroad tracks and offers some great craft beer and tasty bar food. Owner Mike McCloskey has a passion for craft beer and great food. He has recently added more taps to his bar, most of which are craft brews. Railroad Street Bar & Grill now has 38 taps and soon a handpump. The taps now offer a large variety of all styles of beers. Mike gets some rare and limited beers too. Two glass coolers offer around 200 bottles as well.

Pictured above is the buffalo chicken grilled cheese. The sandwich is served with a bag of Good's potato chips (my favorite) and a pickle. This grilled cheese has meat of buffalo chicken wings inside the sandwich. It's like eating a grilled cheese and hot wings at the same time. Yum. Railroad offers a great menu with tasty appetizers and lots of cold and hot sandwiches (a whole page of specialty grilled cheese!). Be sure to check out some of there daily specials as well, such as: $2 cheesesteaks and $1 tacos, to name a few.

The Railroad Street Bar & Grill is quickly becoming a favorite destination for craft beer lovers. So next time you're in the Limerick area, make sure you stop at Railroad for some great beers, food and friendly service. Check out there up to date draft list on Beermenus.com

This visit, I enjoyed a Ballast Point Sculpin on tap:

look: 4.5
smell: 5
taste: 5
feel: 4.5
overall: 4.8

Appears a very clear golden/orange color with a nice bright white head. Tight, tiny bubbles with a very nice lacing sticking to the glass.

Smell is of fresh tropical fruits. I get aromas of ripe mango, peach and orange. Bright, fresh fruity and citrus hops, with a light sweet malt background. Smells awesome.

Taste is wonderful. Big bright citrus notes. The tastes follows the nose on this one. A nice clean dry finish. Well balanced.

Mouthfeel is great. Super fresh bitter bright hops upfront with smooth dry finish. Nice carbonation. This is a world class IPA.

The Railroad Street Bar & Grill Website: http://railroadstreetbar.com/

Free Homebrew Workshop

2011-12-06T20:03:00.001-05:00

Philly Food and Beer's First Annual "Grand Cru" Homebrew Competition - January 5th, 2012

2011-12-04T18:54:00.006-05:00

Philly Food and Beer will be conducting it's First Annual Homebrew Competition.
This competition is a freestyle competition, encouraging homebrewers to submit their "Best Offerings" of the year. Beers will not be judged strictly "per style", so if you, or someone you know feels like you've developed a nice beer that doesn't fit any particular style, this is the perfect opportunity to show off what you've done! Put simply - we're looking for those outstanding beers you've made.

Only one bottle is necessary for entry with an affordable cost of only $2 per bottle. Any size bottle 12 ounces, or more is fine. It doesn't matter what type of bottle you use...really - if we get Sam Adams bottles, ball mason jars, swing tops, or PET bottles...it's all good.

This is a non-sanctioned event that will be conducted for fun purposes. The top five placers of the contest will be decided by our(estimated)6-man panel. This will give brewers a chance to have the beers that never fully fit any particular style, or any of their other favorite beer they've brewed be recognized on phillyfoodandbeer.com. We'll take a picture of it, give the brewer props on the site, and even send the top five winners award medals. Winners will also be given the opportunity to select prizes in the order from top placers picking first. The prizes and values are undetermined at this time and will depend on the response of donated prizes.

Beer may be dropped off at Keystone Homebrew Supply in Montgomeryville by December 28th.

Beer may also be dropped off at Weak Knee Homebrew Supply in Pottstown by January 4th.

Beer will also be collected during Bruclear Homebrew Club's Meeting at Craft Ale House on January 3rd, 2012...I'll be the guy wearing the green Yards Brewing cap. Entries may be accepted up till the day before the event.
You may email either Mike (mike@phillyfoodandbeer.com) , or Chris (chris@phillyfoodandbeer.com)
to arrange a possible meet up to get the beer entered.
Lastly, you may send the beer via UPS, or FedEx to the shipping address on the official Submittal Form.

We're looking forward to trying the wonderful array of fermented libations from the local homebrewing community. Good Luck!

Event Sponsor Page

McNally's Tavern (Chestnut Hill, Philadelphia) - The Schmitter

2011-11-30T21:27:00.003-05:00

McNally's Tavern is home of the Schmitter, a sort of hybrid cheesesteak. The Schmitter is made up of slices of steak, cooked salami, fried onions, cheese, tomatoes and Schmitter sauce (similar to russian dressing) on a kaiser bun. This is truly a great sandwich. One of the best in Philadelphia.

If you have ever been to Citizens Bank Park, chances are you have seen or heard about this sandwich. For those of you that have had the sandwich at the ballpark, do yourself a favor and get the original at McNally's Tavern on Germantown Ave.

P.S. Most people think the Schmitter was named after Phillies legend Mike Schmidt, but it's actually named for a regular that drank Schmidt's beer and ordered his cheesesteak that way. Go figure.

McNally's Tavern Website: http://mcnallystavern.com/

Fegley’s Brew Works Craft Beer Festival - December 3, 2011

2011-11-30T14:32:00.000-05:00

Fegley’s Brew Works Craft Beer Festival

------ ROLL CALL OF BREWERIES ANNOUNCED -----

location: Allentown Brew Works
start date: 12/03/2011 1pm-4pm Session A, 5pm-8pm Session B

Allentown Brew Works Craft Beer Festival 2011

Sponsored by The Morning Call and WZZO 95.1

Saturday, December 3rd, 2011

VIP Bonus Hour: 12 noon – 1:00pm (Limited entry of 200, SOLD OUT)
Session A: 1:00pm – 4:00pm
Session B: 5:00pm – 8:00pm
Online ticketing ONLY. Registration for entry will take place ½ hour before the start time of your session.

Great Beer provided by over 30 of our Favorite Brewers!

2011 Roll-Call of Breweries

21st Amendment

Allentown Brew Works

Appalachian

Avery

Baha

Beach Haus

Bethlehem Brew Works

Climax

Dusquesne

Elysian

Flying Fish

Hammersmith

Harvest Moon

HiJinx

Keystone Homebrew

Lancaster

Lehigh Valley Homebrewers (Multiple Brewers)

Lion

Penn Brewery

Shock Top

Stone

Straub

Stoudt’s

Roy Pitz

Uinta

Victory

Weyerbacher

Wild Blue

Yards

Tickets

NO PAPER TICKETS – Your name will be on the “Will Call” list.
Registration is ½ hour prior to Session start time.
DESIGNATED DRIVER TICKETS are also available at $10. They will be banded separately and not served any alcohol at the event.
Order online tickets here for advance sale pricing! The sooner you order the better the deal.
A set number of tickets have been set up at different price levels that are available until they sell out, or until the date listed.
Tickets are currently available at these levels:

$30 for Session A + the VIP Hour (Limited qty)
$20 for Session A (Available until 10/22)
$35 for Session A + the VIP Hour (Limited qty)
$25 for Session A
$30 for Session B
Tickets will be $35 day of the event.

CLICK HERE FOR TICKETS

Pepper Mill (West Chester) - Cheesesteak

2011-11-27T11:41:00.011-05:00

Appears a 10" roll cut in half and placed in a basket. A good looking roll with melted cheese and chopped fried onions mixed throughout the finely chopped steak. I would have liked to see a little more meat though, especially around the edges of the roll. - 4

The roll looks and feels to me like a Conshohocken Bakery roll. Most places in the burbs use Conshy rolls. - 4

The meat is finely chopped and very flavorful. It is well seasoned also. I prefer steak that is a little less chopped, but the meat is so tender and packed with great flavor, I can't complain. - 4

The cheese is american and melted throughout the steak, just how I like it. There is just the right amount of cheese to complement the delicious steak. - 4

Overall, this is one of the best cheesesteaks in Chester County. It's easy to see why the Pepper Mill won a number of awards from newspapers and magazines. If you are in the West Chester area the Pepper Mill is a must stop. - 4.5

Total Score: 4.1/5

Pepper Mill's Website: http://peppermillwc.com/

Burgers and Brews Event

2011-11-26T22:00:00.000-05:00

Save the Date:
Philly's First “Burgers and Brews”

A Night to Savor the Best Burgers and Beers Philly Has to Offer While Raising Money for CureSearch to Support Children's Cancer Research

What:

This February, Philadelphians can help raise money for children's cancer research by experiencing live entertainment, and burger and beer pairing stations from the likes of Devil’s Alley, Smoking Betty’s, Triumph Brewing Company, Rembrandt’s, and more.

“Burgers and Brews” marks Philly’s inaugural fundraiser for CureSearch for Children’s Cancer, a national non-profit foundation whose mission is to fund and support children's cancer research and provide information and resources to all those affected by children's cancer.

The event’s live auction will include top items such as: Four tickets (2 sets of 2 tickets) to anywhere Southwest Airlines flies; an Elite Island Resorts Caribbean 7-Night Complimentary Resort Accommodation (airfare not included); tickets to Philly Sports team events; a Kitchen Aid standing mixer; and gift certificates to favorite Philadelphia restaurants.

When:

Saturday, February 4, 2012

7 p.m. to 11 p.m.

Where:

Trust

249 Arch St.

Philadelphia, PA 19106

Why:

Event proceeds are an investment in the lives of 36 children diagnosed with cancer today, and every day, and the more than 40,000 children,adolescents and young adults who undergo treatment for children’s cancer each year.

Tickets and Info:

Visit www.burgersandbrews.org/phillyfor ticket information, to learn more about the cause, and to participate in the event that’s changing the way we fight this detrimental disease.

New Member of the Philly Food and Beer team!

2011-11-18T16:54:00.001-05:00

Please welcome local beer and food enthusiast, Chris Burns, to Philly Food and Beer.
Chris is as passionate about the local food and beer scene as I am and I'm confident that he will continue to bring great things to the site.
Chris will be out and about as the new representative of Philly Food and Beer. In this role, Chris will be holding the reigns of new beer reviews, pictures, and rating various food establishments on the site. I'll be chipping in once in a while and helping Chris to transition into the role of the "go-to guy".

Any inquires regarding advertising packages on the site, food and beer promotions, marketing events, samples, or new food, and beer reviews may be directed to Chris:
chris@phillyfoodandbeer.com

Cheers!
Mike

What have I done for you lately?

2011-11-10T10:44:00.000-05:00

I guess a whole lot of nothing! It hasn't been for lack of trying. In fact, I've got pictures and notes on several places and beverages but simply haven't had the time between work, and other projects consuming most of my time.

With all that being said -- I'm looking for an extra set of hands, or two to help out on the site. Ideally, I'm looking for an intern, or a part-timer looking to gain experience and have research & story expenses paid for, along with profit sharing, and fringe benefits associated with the site. If you know anyone interested, please pass them my way!

Product Review - Brugal Anejo Rum

2011-08-28T13:28:00.001-04:00

One of the benefits of garnering your own website that reviews regional foods and beverages is that you're constantly in touch with several folks in the Marketing and Promotions field. More often than not, I turn down offers because I can't find a way to tie it into the theme of Philly Food and Beer. This happens to be a time when I'm able to check out a product available in the Philadelphia market that I was interested in trying out...along with sharing the info to the valued readers of this site. I'm pleased to have the opportunity to deliver information about this drink.

The rum is made by Brugal, which is located in the Dominican Republic. Admittedly, I knew little to nothing about this brand of rum. There are a few different styles of Brugal rum you can purchase, including a Blanco, and a Reserva. This particular version is the lone style you can purchase in Pennsylvania, the Ron Anejo.

What I've concocted here is a small glass of 7-UP with ice, along with a few ounces of the dark rum and a splash of lime juice. This drink is a variation of a Rum Cooler, called a Santo Libre. The only difference is the splash of lime. You can serve it with a lime wedge but I was out of those and I usually take the fruit out of my drinks anyway.

This beverage with the Brugal Anejo as the catalyst is refreshingly smooth with a citrusy, palate cleansing smack from the soda followed by a mellow, smooth bit of brown sugar, toffee, vanilla, and caramel. This is very nice to enjoy on a warm day, or as a refresher from a hard day's work.

So, how is is straight, or neat?

The nose is enticing with tons of brown sugar, vanilla, and caramel notes in the bouquet. The flavor is uniquely of butterscotch, and a wonderfully, caramelized, brown coated rum cake. Digging deeper with a few drops of added water reveals a hidden layer of floral expressions. 80 proof, so there is a mild burn but it's tame for the most part. The flavors develop into a honey and molasses flavor in the finish, especially when compared and tasted side-by-side with a competing Jamaican rum, which lacked the depth of oak and tasted more like a piece of rock candi compared to this product. The Brugal seems to coat the palate and the finish was 100 times more tolerable than it's Caribbean counterpart. Seek this one out if your in Pennsylvania. It's a nice addition to add to your bar!

Brugal Rum's website.

Asian City Restaurant (Pleasantville, NJ) - Dim Sum

2011-06-11T09:02:00.000-04:00

Stumbled upon this great spot in Pleasantville, just a short ride from Atlantic City. Outside of the few restaurants serving dim sum in Philadelphia's Chinatown, this is the only place that I'm aware of in South Jersey serving authentic, Hong Kong style dim sum in the carts. To the left are steamed beef rib tips, steamed fish dumplings, and rice noodle rolls with shrimp.

Starting in the front, going counter clockwise: Vegetable dumplings, Steamed BBQ pork buns, Steamed shrimp dumplings, pork Shao-Mai.

Lastly, is a cup of Oolong tea, and baked BBQ pork buns that have a bready flavor similar to a sweet challah bread drizzled in honey with a sprinkling of sesame seeds and a sweet barbecued pork filling.

We did get to try the steamed Egg Cream buns(not pictured), which are rice flour buns that have a sweet egg custard filling similar to Bavarian cream. These "donuts" are topped with an almond glaze and are a perfect dessert to finish the feast with.

Cadillac's Culinary Challenge - Philadelphia

2011-05-24T23:44:00.003-04:00

Philadelphia (King of Prussia to be exact) hosted the first stop of Cadillac's Culinary Challenge 2011. This event took place over a 2-day period -- May 21st & May 22nd. The challenge pitted two chefs against each other in a cook-off with the winner decided by a panel, and/or crowd participation. The object? Win over the crowd by making the predetermined dish the favorite of the group. Our chefs? Chef David Burke (on the left) known for being the recipient of several culinary awards, a restaurateur, and gracing television shows such as Iron Chef America. His opponent? Our hometown favorite chef of City Tavern fame, Chef Walter Staib, who is a multi-award winner and culinary journeyman in his own right.

As a side note, Chef Walter blends two of my favorite subjects, food and American history. He tackles both worlds exceptionally well as profiled on the PBS program, A Taste of History, and at his restaurant located in historic Old City. As most of you are aware, this foodie/beer geek is a huge follower of the local beer scene. The mere mention of Chef Walter wouldn't be complete without the nod to his bringing us The Ales of the Revolution through Yards Brewing. Washington's Tavern Porter is one of my favorites of the style. I've pitched the idea to various members of Yards' staff over the years of aging all of these beers in bourbon(or another spirit) barrels ala The Whiskey Rebellion. Maybe some day.

Chef Walter prepares his dish, Chicken Napoleon a la Jefferson. This dish was an Angel Hair Pasta Frittata topped with wilted dandelion greens and Chicken Doree. This was a very interesting dish. I wouldn't have thought to have pasta come in the form of a frittata but it worked. The dandelion greens were a nice touch with the earthy, sweet and bitter flavors melding with the savory chicken. Delicious!

Prior to the event, Staib taunted Burke by saying, "You're in Philadelphia now. We're going to teach you a thing, or two." Both completed dishes would soon tell the tale. In any case, I was taught that I enjoy pasta with eggs.

To the left is the Chicken Napoleon a la Jefferson prepared by Chef Walter Staib. This dish was inspired by favorite foods and ingredients of Thomas Jefferson.

Chef David Burke shows off some of the sliced Portobello mushrooms, which would become the mushroom chips to accompany the open faced Cheese Steak made from 55-day dry-aged beef, aged provolone, and french fried onions. The beef alone was worthy of an applause. I was pleased to have tried it. According to Burke, his group owns the flow from farm to plate with this beef, as they own the cattle. This was a nice treat and if given another opportunity to experience a greater portion of this finely aged beef with either a nice red wine, or an appropriate beer, I would do so in a heartbeat with the cash in hand!

So, who was the winner of this event? I believed both dishes were very well done. I would've been pleased with either dish but that beef simply won me over. There was a tangy bbq and fig-like sauce atop the beef that held those crunchy onions on...that kind of did it for me too. The tasting panel outnumbered me and one other voter in favor of Chef Walter's dish. Home court advantage? Maybe. Chef Walter's dish was worthy of the win and I look forward to getting a chance to revisit his wonderful meals at The City Tavern.

Be sure to check out other stops across the national, 13 stop tour on the facebook page, or go to the homepage of Cadillac's Culinary Challenge Tour.

Cadillac Culinary Challenge today(5/21) and tomorrow(5/22) at KOP Mall

2011-05-21T08:58:00.000-04:00

Chef Walter Staib of Philadelphia's City Tavern will be cooking off against restaurateur, and recipient of several cooking awards, Chef David Burke of New York. This is part of the Cadillac Culinary Challenge, Saturday, May 21 to Sunday, May 22, at the King of Prussia Mall (outside of Lord & Taylor).

The weekend's events will benefit Share Our Strength organization, which fights childhood hunger in America.

"I truly believe in what Share Our Strength does. It's such a good cause, and the funds actually go to local organizations that help feed children," Staib said.

Everyone is invited to attend to watch a lively cooking competition between two talented and renowned chefs. Guests will sample the finest of cuisines, then they will compare the luxury and performance of Cadillac to its challengers from BMW, Lexus and Mercedes. It's all here at the Cadillac Culinary Challenge Test Drive, presented to you by Cadillac and its culinary partners.

Test drives run the entire program time and culinary demonstrations take place at 11:30am, 2pm and 4pm. Seating is limited to a first come, first serve basis.

The culinary battle will pit Chef Burke and Chef Staib as Burke presents a nouveau Philadelphia dish and Chef Walter Staib will be demonstrating an 18th Century Philadelphian dish,
Chicken Napoleon a la Jefferson, a dish inspired by Thomas Jefferson's known favorite foods.

"Thomas Jefferson is well known to be one of America's first gourmands, and this dish combines many of his loves, including dandelion greens and pasta. Jefferson brought the first documented pasta maker to America," Staib said.

After each cook-off, guests will be treated to each chef's dish and choose a winner. Each tasting will be hosted by a special guest emcee from Bon Appetit Magazine. There will be raffles for $50 City Tavern gift cards at each event, as well.

In addition, there will also be a Twitter Contest where people will Tweet recipes, which will be judged on content...the winner will receive a cookbook from Chef David Burke.

I will be in attendance during the Sunday session. See ya there!

http://www.cadillacchallenge.com/

2011 Philly Beer Week Preview

2011-05-14T14:57:00.001-04:00

I was pleased to be one of the selected invitees of Philly Beer Week's 2011 Preview at the Four Seasons Hotel, which will serve as PBW's home base during the happenings around town. What can one expect to find at the Four Seasons during all of Philly's finest fermentational festivities? Information on the events, some souvenirs, and local area brewers who will act as your beer guide in the With Love Beer Garden. There will also be select food items created from local beer.

PBW's Executive Director, Don Russell, aka Joe Sixpack, initially got involved with creating Philly Beer Week in 2008 because "...it was good for the city." According to Russell, "It says a lot about (who) we are as a city." With the finest selection of beer, venues, breweries represented, and brewers to be on-hand, this 10 day-long festival is enough to satisfy both the amateur beer enthusiast, as well as the well versed beer veterans.

It's no wonder many other organizers from other cities have reached out to Russell to find out the keys to a successful City "Beer Week" event. I think we're all content knowing that Philly is America's Best Beer-Drinking City. If they want to know what it's about, they should come check it out for themselves. In fact,

members of Ratebeer.com have organized their annual, Summer Gathering in our great city this year to coincide with the beginning of PBW. Coincidence? Nope. Those guys are pros and know what's up.

The organizers have both a twitter, and facebook account and keep thirsty beer-lovers in the loop of the latest and greatest. In addition, there is a smart phone app available for both the droid and iphone.

If you haven't experienced Philly Beer Week yet, be sure to check out the website for one of the hundred-plus events that will be taking place. If you've experienced PBW in the past, this year is sure to be one of the biggest, and baddest in PBW's brief history. With so many wonderful events taking place this year, it will be hard to decide where to be and what to attend. Decisions, decisions...time to start taking those extra days off that you don't know what to do with, folks.

Be sure to check out one of the Hill Farmstead events that will be taking place during Philly Beer Week. I'll be on hand, along with Brewer/Owner, Shaun E. Hill. On Friday, June 3rd, we'll be at Capone's around 11 am for some rarities, along with samplers(for purchase) from select Hill Farmstead bottles. Later that night, we'll be headed to Eulogy around 6 pm.
On Saturday, look for us at Hawthorne's for a beer and cheese pairing with Jasper Hill Farm from 5pm - 9pm. Special draft treats, along with some more samplings(for purchase) of bottles.
On Sunday, our beer will be featured at Tria - details to follow.
Monday, June 6th concludes our representation from Hill Farmstead with a wrap-up at Monk's starting at noon. Expect some very special treats to be unleashed for our conclusion at one of Shaun's favorite beer bars!

In parting, Bruce Nichols, one of the original founding members of Philly Beer Week, and longtime advocate of bringing better beer to Philadelphia will be missed this year. Don Russell said, "I'll be committed to drinking Bruce's share of beer this year!" Cheers, Bruce.

Sly Fox (Phoenixville) - The Running of the Goats May 1st, 2011

2011-05-02T21:17:00.003-04:00

A crowd of thousands converged upon Phoenixville yesterday in joyful celebration of the annual Bock Festival & Goat Race held at the Sly Fox Brewhouse. So, what's all the hubbub about goats, and beers, you ask?

Bock in German means "goat", or ram. So, what the hell does that have to do with beer? It is thought that "bock" was a spin from the strong beers brewed in Einbeck, Germany. The southern German accent sounded like "Ein-bock".

Anyway...

Lots of German style beers on tap, including Hefeweizen, Helles, Pilsner, Doppelbock, Eisbocks, and of course Maibock, which is the "May" Bock to celebrate spring. Plenty of grub, including soft pretzels, and German sausages.

These two handsome fellows here give each other the stare before race time. They thought about ramming skulls, and tangling horns before the owners reeled them in and got them set to run.

On your mark...

The Emil Schanta Band performs Oom-Pah tunes with brewmaster, Brian O'Reilly watching the goats line up for the next heat of the race. Zicke Zacke, Zicke Zacke, Hoi, Hoi, Hoi!

Sly Fox's Corey Reid wheels out the first keg of the Maibock to be named after the winner (ended up being Peggy Maibock). This particular keg (a firkin) is tapped by using a portable spigot via insertion of a mallet. The beer is then poured by gravity. Alle natürliche bier...yummm.

Go, goats, go! These cute critters ran their fuzzy little hearts out. No running for me. I stuck to the beer. This is the reason I look forward to the start of May every year. Ein prosit zum Sly Fox!

Sly Fox's Website

Wing Man Bar and Grill (Pennsburg) - Hot Wings

2011-05-01T11:48:00.000-04:00

The texture is of a crispy wing with a crusty shell that keeps in the succulent, juicy chicken pieces. It almost seems a tad overdone but it grows on you. Crispy, nearing flaky but with an appealing crunch. These could be perceived as bordering "dry" on the outer shell but inside is a delicate sweetness that is reserved for those who enjoy wings.- 3.5

The sauce is one of the best components of this wing. Not overly hot but certainly hot enough. This flavor is actually in the middle of the heat spectrum according to Wing Man's menu with flavors such as Suicidal being hotter and "Tough Guy" being the hottest offering. - 4

The flavor is like Franks mixed with a butter and buttermilk sweetness in the background...could be coming from the crispy crust too but it all plays together. Nice chicken punch atop the melding of hot sauce and crispy skin. - 4

The edibility is really good. Like I said, there's some heat from the pepper sauce along with some sweetness from the breading and juicy chicken all coming together. I could hang out here all day long watching sports and eating these tasty wings. I should actually attempt it at some point. - 4

Overall, I'm looking forward to getting back into these wings. If it were a closer ride, I would be there several times per month. I'm happy for the locals but bummed for me for not having easier access. It's not too far of a ride but 80 minutes round trip is a sacrifice at the end of the day. Is it worth it? You bet. Check out the wings from Wing Man Bar and Grill when you're traveling North of Green Lane Reservoir, or Red Hill. - 4

Total Score: 3.9/5

The beer: Sam Adams Noble Pils
3.65
look: 4.5

smell: 4
taste: 3.5
feel: 3.5
overall: 3.5
Appears a transparent gold with a had of pillowy white fluff that slowly fades. Scattered chunks of white lacing are clinging all around the glass.
Smell is of pungent herbs, citrus, flowers, perfume, and wet hay.
Taste is of the aromas with a sweet biscuit and herbal blast being the key features of this beer.
Mouthfeel is medium bodied, semi sweet, spritzy, and dry.

Man, this could be an actual beer lover's destination if they wanted. These guys are only using the order guide from A/B and Origlio, so you'll find some Magic Hat on draft, and Sam Adams with a few Victory brews in bottles. If only...If...only.

Wing Man's Website

Frank Smith Beverage - Beer Swap & Tasting Event on Saturday May 7, 2011

2011-04-29T15:20:00.001-04:00

http://beeradvocate.com/events/info/44034From 1-3pm Frank Smith Beverage in Pottstown will be hosting our Bi-Annual Beer Swap and Tasting!!! Already confirmed...Victory, Stoudts, Troegs, Sierra Nevada, Brooklyn, Weyerbacher, Long Trail, Magic Hat, Kronegbourg, Rogue, Bear Republic...With more on the way...

Got some goodies in your cellar that you would like to open, or possibly trade? Interested in getting some feedback on your latest homebrew? Head to Frank Smith Bev for your chance to meet up with local beer geeks and try some free beer from the amazing selection on hand. Be sure to tell Bill and the FSB crew that your friends at Philly Food and Beer recommended the trip! You won't be dissapointed.

Check out my previous post about Frank Smith Bev.
Their website

The Beer Advocate link for the event.

Sponsor Us!

2011-04-21T14:18:00.000-04:00

Get an in-depth write up (including the food, or beverage of your choice) complete with pictures and a permanent ad banner (up to 460 X 125) underneath the write up, along with a 1 year banner (up to 250 X 250) sponsorship for under $300.
Or...you can get what's listed above, along with a 30-40 second, edited Promo Video with musical score that will be stored permanently under the article for under $500.

Lots of different, economical packages based on size of banner, placement, and time length. Prices start as low as $17.99.

Contact us for a free quote and help keep our resources going.

Anyone who wants to sell advertising, or refer us will receive a percentage of the proceeds.

Thanks Much,
Mike Ingrassia
Philly Food and Beer

Teresa's Next Door (Wayne) - Wings

2011-04-20T21:52:00.000-04:00

The texture is of a crisp but tender wing. I used the knife to cut between the joints and the tips but the meat was so juicy and tender by being cooked as a whole, unbroken wing, that it didn't take much. - 4

The sauce is more like a glaze than the typical drenched wing that I'm used to having. It's still hot and packed with some flavor but I'm more of a "messy" wing lover. Not that I can't appreciate what TND does with their wings but sloppiness isn't always a bad thing. Plus, a little bit more sauce adds to the punch of the pieces of exposed chicken you get when you cut off the drumstick from the wing. - 3

The flavor is nice. Not sure if these bad boys are cooked with a dry rub, or salt first but there is an addictive flavor bursting out of the skin. It's not the sauce but there is a wonderful punch of flavor that you get once you sink your teeth into these wings. - 4

The edibility is great. Nothing overpowering here. Just lots of flavor, clean, crisp, and moist. It's no wonder these wings have garnered the attention that they've received over the past few years. Very delicious with a mild snap from the skin and a juicy, flavorful meat underneath. I had no problem chowing down the entire plate for lunch. - 4.5

Overall, these are top notch wings. Lots of flavor. Plenty of "oomph". Outright delicious. If my biggest gripe is the small amount of sauce and lack of sloppiness, I can get over it because the positives are far greater than my aching to have my fingers and lips covered in an orange-red glow. - 4

Total Score: 3.9/5

TND always has great beers on draft, and in bottles. During this particular visit, I had a Nebraska Hop God:

look: 4
smell: 3
taste: 3.5
feel: 3
overall: 3

From notes...on draft at TND.

Appears a semi-transparent light gold with a fluffy white cap that slowly fades into tubular lacing wrapped around the tulip glass.

Smell is of sweet caramel, candy sugar, Belgian yeast, mild spices, citrus, floral notes, and wood.

Taste is of the aromas with a sweet, apple, citrus, and floral flavor clinging to the palate. It seems a bit on the sweet side like it didn't ferment all the way, or there was some unfermentables added.

Mouthfeel is medium bodied, spritzy, sweet, and warming from the 10% abv.

TND's Website

Piazza Presto (Limerick) - Wings

2011-03-02T20:30:00.000-05:00

The texture is of a battered and crisped wing. Very interesting stuff. Imagine KFC extra crispy recipe on these wings. The meat literally falls off the bone. By far, the most tender wings that I've ever had. - 4.5

The sauce is served on the side. It's basically an untouched Louisiana Hot Sauce ala Frank's, or Texas Pete's. The good news is that once you dip one of these wings in that hot sauce, it forms a nice coat that doesn't want to drip off. Nice! - 3

The flavor is good. I tried one sans sauce and it was mildly seasoned with some pepper and sweet coating on the outside with a buttermilk richness found in there. With the sauce, it all just seems to meld together. It's one that you'll keep coming back to over and over. - 4

The edibility is very nice. The sauce isn't too hot and doesn't overpower the wing. These are beginner friendly wings, as they are hot but mild enough to keep chomping at repeatedly. - 4

Overall, these wings are different and delicious. I've never had wings like this that just fall right off the bone due to the tenderness. Add in the coating and the way the sauce clings to these wings make them something to seek out. I can't wait to get them on a return visit! - 4

Good news...they are a byob establishment. So, what did I bring to this feast?

A growler of Earth Bread + Brewery's Trois Enfants

Total Score: 3.9/5

Piazza Presto's Website

Iron Hill West Chester's Belgium Comes to West Chester Event...and other related fermentations.

2011-02-06T12:46:00.002-05:00

On January 29th, Iron Hill of West Chester hosted it's annual Belgium Comes to West Chester. This event highlights local and other "friendly" breweries' Belgian inspired beers. There were 22 beers available plus the current offerings of Iron Hill.

From various Iron Hill locations, there were offerings of a Saison, Quad, and beers that have been dosed with blends of Brettanomyces(wild yeast) and bacteria. These "funky" beers included the Flemish Red, Sour Dubbel, and Wee Funky.

In addition to the Iron Hill offerings, the following was also available: Sly Fox's Ichor, New Holland's Black Tulip, Stewart's Stumblin' Monk, Troegs Scratch 34, Devil's Backbone's Dark Abby, Yards' Trubbel de Yards, Stoudt's Tripel, Nodding Head's Rudy's Kung Fu Grip, Flying Fish's Exit 4, Cambridge Brewing's Tripel Threat, Dogfish Head's Red and White, Ithaca's Brute, Harpoon's Frites & Geeks, Brooklyn's Sorachi Ace Saison, Brooklyn's Local One, Manayunk Brewing's Yunker's Nocturnum.

So, was there a winner of the bunch? Not that it's meant to be a competition but if I had to choose just one, it would've been Iron Hill's Wee Funky, which was brewed at the Media location. The day also yielded the return of Yards Brewing's Trubbel de Yards, which I haven't seen, or tasted in years. A tiny bit different than how I remember but a nice welcome back as far as I'm concerned.

As for the food specials...was hoping for more of a Belgian inspired menu but they always have mussels and frites on the menu. I opted for the Onion au Gratin soup, which is one of the better interpretations found in the area. I followed up with the Corned Beef sandwich, which came on a sub roll. Tasty, salty, and filling. A good choice to soak up all that Belgian inspired liquid.

I did run into several members of the beer community found on Beer Advocate and Ratebeer. There were several local homebrewers in attendance. I also saw many of the brewers responsible for these creations. I even saw fellow food/beer blogger, Amy, who seemed to be out and about in gregarious fashion.

While I was there, I got to check in with Assistant Brewer, Jean Broillet. He gave me a sample of the India Black Ale which was roasty, citrusy, balanced, and packed with a hop punch that doesn't overwhelm the palate. I was also given a sneak peak of Kaldi Kreme, which is an Imperial Milk Stout infused with locally roasted coffee. Put down that bottle of Peche Mortel and run over to get this amazing treat before it's all gone!

I probed about Jean's upcoming project, Tired Hands Brewing. He's got a 6 bbl system secured that will be the tools for producing rustic, Farmhouse inspired Saisons, Bier de Gardes, and other specialty French/Belgian Ales, along with American hop-centric Ales. To me, it's an easy sell. Jean understands the world of the Farmhouse Ale and has proven that he knows what he's doing. He's a fan of maturing these type of beers on oak too, which adds yet another layer of complexity for the senses to unravel. The fact that he's going to specialize in these types of beers(among others in the pipeline) is a draw that will get me out to the proposed Tired Hands facility...wherever they settle. I'm thinking if they settle anywhere between 252 and City Ave is ok by me!

Craft Ale House (Limerick) - Beer and Tasty, Crafty Grub

2011-01-04T16:22:00.001-05:00

Craft Ale House in Limerick, PA has become a destination for local craft beer fans, foodies, and homebrewers alike (local homebrew club Bruclear has a quarterly competition here). Sporting an array of gastro-esque items, along with 16 quality, rotating beer lines, it's fit into the mix of the wonderful beer scene that is Southeast Pennsylvania. Owner, Gary Fry had a vision of bringing a great beer bar to the Limerick area. Paired along with Sly Fox and Ortino's Northside alum, Dan Bengel helping to steer this ship, expect many more wonderful things to happen on Ridge Pike.
Shown above is an artisinal cheese plate including a local cheese from Birchrun Hills Farm. This cheese was accompanied by a sliced baguette and a berry jam with walnuts and honeycomb. Delicious.

Next up was the creamy sweet potato soup garnished with a bourbon creme fraiche on top. The soup itself is smooth, savory, and mildly sweet.

Next up was the dish of Funky Farmhouse Mussels. These mussels have a saison broth with bacon, garlic, and blue cheese. Needless to say, these aromas and flavors work well together. You'll be asking for extra bread to soak up all that extra broth!

These hand cut fries are a nice finger food to have with your choice of beverage. They have a nice, salty, herbal, oily flavor. They're served with a remoulade if you like to switch it up to something different than the typical ketchup.

Let us not forget about the tasty beverages to indulge in. To the left is Hill Farmstead's Citra IPA. If you've never had Citra hops, it's as the name eludes...heavy citrus aromatics and flavors leaning towards freshly peeled orange and grapefruit.

Craft Ale House's website

Phamous Phil's BBQ (Collegeville) - Hot Wings

2011-01-03T13:23:00.000-05:00

The texture is not of the typical wing, as these wings have been roasted out in the smoker, which sets Phil's wings in a whole different league of their own. This method makes the internal juices turn to steam from the inside out, yielding a skin that has been pulled tightly around the meat. - 4.5

The sauce is hot but it is slightly subdued because of the natural smokiness that the meat has taken on. See the notes on the flavor category for greater detail. - 4

The flavor...due to the method of cooking these wings, along with the dousing of the hot sauce, your taste buds end up in the quandary of enjoying the complex roastiness of toasted wood with hints of cooked apple and vanilla in the background, or riding the wave of endorphins caused by the peppery heat. Very different & very good! - 4.5

The edibility is good. I would say that the sauce is hotter than the standard hot sauce on wings but that roasty quality seems to mellow out the burn. You get about 7-8 jumbo wings in a 1 pound order. I started with a cup of soup before moving on to these bad boys for my meal. They're big enough to fill your mid-day appetite. - 4

Overall, this is a nice wing that I look forward to getting into again in the near future. It's not the typical hot wing, which to me, is the appealing factor about them. Tender, and juicy on the inside, and exploding with flavor once you sink your teeth into them. - 4

Total Score: 4.2 / 5

Phamous Phil's website

2010 Best Philadelphia Beer Awards!

2010-12-31T19:52:00.000-05:00

A quick preface - I've limited the selections to only domestic beer this year. All selections pertain to beer that is available in the Philadelphia area beer market.

Best Local Beer

First Place: McKenzie Saison Vautour - The draft version resembles Saison Dupont, only with an ester boost. Such a great beer.

Lightly haze of gold with small white head that sticks around for a while. Scattered bits of lacing are left around the glass.

Smell is of caramel, citrus, wet hay, vanilla, gently roasted grains, earthiness, barnyard, and a hint of dry, slightly tart rye.

Flavor is of the mentioned aromas with a beautiful taste citrus, caramel, spice, and vanilla cream. Beautiful beer.

Mouthfeel is medium bodied, chewy, dry, and spicy. This is such a cool beer. I could drink this one all night.

Second Place: Tröegs Flying Mouflan

Appears a hazy dark brown sugar with small streams of lacing that quickly rises to the top of the light tan head. Scattered spots of lacing are left around the glass.
Smell is of brown sugar, pine sap, herbs, and grapefruit.
Taste is of brown sugar, pine needles, citrus, herbal tea, and a bit of cocoa nibs.
Mouthfeel is medium bodied, chewy, bitter with hops and sweet malt that feels sweet and warming.

Third Place: Iron Hill Dubbel Trubbel

Appears a dark, chestnut toned amber with a fluffy, off white head that sticks around. Scattered streaks of lacing are left around the glass.
Smell is excellent with complex notes of vanilla, cherry, tart juice, and hibiscus flowers on top of a mild raisin aroma.
Taste mimics the aromas with a flavor that I couldn't have drawn up better myself. This is a beer lover's fantasy with the oaky vanilla and spicy red wine notes pulling through.
Mouthfeel is medium bodied, mildly oaky, sweet, tart, and well balanced.

This brew is just outright addictive. It almost reminds me of a young Flanders Brown Ale but without the acetic, over the top tartness from a bacteria introduction.

Fourth Place: Philadelphia Brewing Shackamaximum

Appears a dense black with a fluffy tan head that slowly fades. Scattered streaks of lacing are left around the glass.

Smell is of ripe fruit, cocoa, espresso, caramel, and nuts.

Taste is of mentioned aromas with major flavor jumping out. I love the complexities.

Mouthfeel is chewy, spritzy, sugary, n bitter at the same time. This is clearly the best Philadelphia brewing beer I've had.

Fifth Place: Stoudt's Double IPA

This one has got 'em. BIG and BOLD ones! Hops, that is! Pours a golden orange with a frothy white head that sticks around. Lacing is scattered throughout the glass for the duration of the drinking. The smell is fantastic as you get that full aroma of hops with some maltiness behind it. Smells like someone took a few hand fulls of hops and dumped them in a juicing machine, took out that concentrate and dumped it right in here.
Tastes awesome! Full bodied, rich and creamy, citrusy and peachy hop flavored IPA with a strong malt backbone for balance. Hides the alcohol too, I might add. This one will definitely creep up on you if you're not careful. Mouthfeel is terrific as well as she swirls throughout my mouth with balanced intensity and perfect carbonation, leaving me asking for more.

Local Brewery of the Year
First Place: McKenzie Brew House - Again, the team of Ryan Michaels and Gerard Olson have cranked out some of the region's finest beers. The anchor beer of the brewery, Saison Vautour, has been the GABF Gold Medal winner in the Saison category for 3 of the past 4 years. With the newest batch of wonderfully experimented barrel aged beers yielding such fine products as Oer Faute, and St. Romain makes McKenzie the sure fire winner for our Local Brewery of the Year Award for the second year straight! Congrats Ryan & Gerard!

Second Place: Tröegs Brewery - Tröegs continued it's drive of it's Scratch series beers, resulting in quite a few delicious treats. The addition of the Splinter Series drew enough attention for local beer enthusiasts to continue the demand for more!

Third Place: Iron Hill West Chester - Although I personally didn't get out to West Chester as much as I had hoped, the West Chester crew of Larry, and Jean kept things fresh and interesting by keeping a continuous flow of new and interesting beers flowing.

Local New Beer of the Year

First Place: McKenzie Oer Faute - This is the La Faute that was aged in a French red wine barrel and dosed with the McKenzie house "bugs".

Appears a dark amber with a fluffy, off white head that seems to stick around before slowly fading into a mild cap. Sticky bits of streaked lacing are left all around the glass.Smell is of dark fruit, red cherries, cocoa powder, vanilla, honey roasted nuts, with a hard lean towards tartness coming in the form of earthy, leathery, balsamic vinegar, cooked wild mushrooms, and citrus.

The flavors pull together as the beer reminds me a little of a balsamic vinegar infused with a pinot noir that one would enjoy enough to carbonate and have with a meal. For the record, I adore balsamics...so, I really dig this beer. I believe it's something of a rare gem.

Mouthfeel is medium bodied with carbonation, and tartness doing it's proper job to really open up the palate and senses for more beer exploration. With a winner like this around, why bother to explore the other options?

In many ways, this reminds me of a young Oerbier Reserva...and the hauntingly similar name was not intended to draw that parallel.

Second Place: Tröegs Splinter Blue - Appears a light gold with a small white cap that quickly fizzles out into a gentle film and mild collar. Spotty bits of lacing are left around the glass.

Smell is of funky, tart cherries, earthy, leather, apple, brett, with a ghost of the original wheat beer.
Taste is of the aromas with the tart cherries, and brett becoming the champions of this beer.
Mouthfeel is medium bodied, tart, a touch of lactic burn leading to a dry finish.
Pretty damn nice!

Third Place: McKenzie St. Romain Strong Ale - Appears a deep amber with a fluffy, off white head that slowly fades into a soapy, thick collar. Lots of sticky lacing is left around the glass.

Smell is of vanilla, caramel, brown sugar, wild brett, leather, funk, red wine, and cream.

Taste is of the aromas with a ripe fruit, funky brettiness, vanilla, and caramel.

Mouthfeel is medium-full bodied, warming, sweet tart, fizzy, smooth, and semi-dry.

Fourth Place: Yards Barrel Aged Olde Bartholomew - Appears a transparent amber with an orange hue and a small beige head that quickly fades out into a mild film. Little spots of lacing droop down into the glass.
Smell is of obvious bourbon, oak, vanilla, caramel, and biscuity malt.
Taste is of the aromas with caramel, roasted nuts, vanilla, and bourbon being the standout with some ripe fruit, and sugar blasts pulling through.
Mouthfeel is full bodied, warming, on the sweeter side but not really cloying.
Pretty nice beer!

Fifth Place: Victory Dark Intrigue - Appears a rich, black with a dark brown edge. A thick tan head slowly fades into a gentle 1/8" head and an intense collar. Scattered lacing is webbed around the entire glass.

Smell is of roast, oak, vanilla, bourbon, caramel, butterscotch, and cocoa.

Taste is of the aromas with bourbon and vanilla standing out with cocoa, roasted nuts, and creme brule sweetness highlighted with vanilla, cream, and burnt sugar.
Mouthfeel is full bodied, sweet, sticky, and mildly boozy yet balanced.

Other beers of note on the local front:

Roy Pitz Brewing - Daddy Fat Sacs IPA
and
Prism Brewing - Bitto Honey IPA

Most Anticipated Upcoming Local Brewery?

...Easily, it's Tired Hands Brewing run by Jean Broillet of Iron Hill and Weyerbacher fame. Jean's new brewery will be featuring beers that are hop-centric, and Belgian/French Farmhouse inspired. I got a chance to check out a few of his offerings, including a very nice, & tasty Belgian Pale Ale (shown at the left), along with a few saisons that are bound to garner interest from the local beer community and homegrown beer geeks, alike. Best of luck, Jean!

Best Non-Local Beer

First Place: Lost Abbey Angel's Share

Appears a turbid dark russet brown with a dark tan head tan that slowly fades into a small collar. Scattered bits of lacing are left around the glass.

Smell is of molasses, brown sugar, caramel, creme brûlée, vanilla, port, bourbon, and complex cocoa infusions.
Taste is of the aromas with sweet bourbon based bread pudding... Very beautiful.
Mouthfeel is full bodied, sweet, cake like, yeasty, dessert drink for the ages that I would put up there with the finest bourbons, brandy, or ports.

Second Place: New Holland Dragon's Milk

Appears a hazy dark brownish black with a small tan head that fades into a film. Spotty lacing is left around the glass.
Smell is of oaky lactose with cocoa, caramel, and vanilla.
Taste is of the same aromas perhaps just knocked down a notch.
Mouthfeel is silky and creamy with mild carbonation. Perhaps one of the silkiest beers I've ever had.

Third Place: Prety Things Baby Tree

Appears a dense dark copper edged mahogany. A small light tan head slowly fades into a mild cap. Scattered bits of lacing are left around the glass.Smell is if heavy prunes, brown sugar, vanilla, raisins, and mild spice. Now that I look at the bottle...Quad with dried prunes - duhhh.
Taste is of the same aromas with sweet sugary cake flavors doused in brown sugar.
Mouthfeel is sugary, full bodied, and sticky sweet with raisin cinnamon rolls resounding along the palate.

Fourth Place: Ballast Point Sea Monster

Appears a near black with dark brown edges when held to the light. The tan foam leaves scattered bits of lacing around the glass.
Smell is of cocoa, vanilla, Espresso, caramel, and toffee.
Taste is of the aromas with more of a coffee flavor that is perfect for a digestif.
Mouthfeel is medium bodied, sweet, syrupy, and chewy

Fifth Place: Sam Adams Imperial Stout

Appears an opaque, dark black with a small dark tan head that slowly fades away. Scattered spots of lacing are left around the glass.
Smell is smokey with cocoa, brown sugar, and licorice found amongst the mix.
Taste is of the mentioned aromas with more of a prune, and fig flavor coming through in the flavors.
Mouthfeel is full bodied, sugary, and bitter.

Best New Non-Local Beer

First Place: Hill Farmstead Arthur Saison
...trying my best not be be biased here, but I really struggled with coming up with a better selection. Shaun Hill is a virtuoso when it comes to brewing Saisons. This particular one has notes of Saison Dupont but a bit more complex with some more phenolic Belgian yeast esters pulling out some peppery, citrus, and chewing gum esters. It's a lovely beer that I would recommend everyone checking out. I look forward to sharing a glass of this with each of you in the near future!

Second Place: Southern Tier 2XIPA

Appears a semi transparent light gold with a small white cap that quickly fades into a gentle collar. Tiny streams of carbonation slowly rise to the top of the glass. Spotty bits of lacing are left around the glass.
Smell is of biscuits, caramel, herbal hops, spices, berries, pine needles, and citrus.
Taste is of the aromas with spicy oak and vanilla cream flavors pulling through. A touch of white wine flavors are found in the there
Mouthfeel is medium bodied, spritzy, spicy, and herbal. This would be the perfect compliment to spicy Chinese, or Thai food. Great deal on a case for his brew! That 8.2% is very well hidden.

Third Place: Brooklyn Sorachi Ace

Appears a hazy ligt gold with a small white cap that slowly fades into a chunky head. Scattered lacing is left around the glass.
Smell is of pumelo, lemon zest, herbs, cut grass, and shiitake mushrooms.
Taste is of the aromas with a sticky hoppy goodness and a fresh doughy flavor that makes for an interesting spin on a Belgian Pale.
Mouthfeel is medium bodied, sticky, semi sweet, and gently herbal in the finish.

Fourth Place: Lost Abbey Deliverance

Appears a near black with a thick, off white head that slowly fades into a chunky cap. Scattered bits of lacing are left around the glass.
Smell is of caramel, vanilla, oak, coffee, cocoa, bourbon, toasted nuts, brown sugar, and molasses.
Taste is of the mentioned aromas with a caramel, vanilla, and a hot brandy flavor that just seems a tad odd with a hint of astringency. Complex but a bit clustered.
Mouthfeel is medium-full bodied, warming, creamy, and a tad thin in the finish.
Not bad but certainly not my favorite Lost Abbey beer.

Fifth Place: Oskar Blues Gubna Double IPA

Appears a hazy gold with an off white head of fluff that slowly fades out. Scattered streaks of lacing are left around the glass.
Smell is of citrus, cut trees, pine sap, and cooked malted grain.
Taste is of the piney, resinous, citrus, with toasted, biscuity malt, and honey coming to the forefront.
Mouthfeel is full bodied, chewy, with plenty of juicy carbonation. A touch of booziness found in the finish.

Best New Non-Local Brewery in the Philly Market
Hill Farmstead Brewery - Again, really trying not to be biased with this selection but I can't think of a better brewery outside the region that has had the local impact that HFB has had. The amount of demand has been outrageous and when the kegs have gone on tap, beer geeks have been aware of grabbing it fresh.

Runner up: Stillwater Brewing - Brian Strumke is the traveling brew show, collaborating with talented brewers to make kick ass beers.

Best Bars
I can't select just one...there's too many great options now in the Philly area.
Suburbs have Capones, TND, TJ's, and now Station Taproom
The City has The Devil's Den, City Tap House, Memphis Taproom, Eulogy, Schmidt's Brauhaus, and Kite and Key.
Make your own pick - I've thrown in the towel!

2010 Best Philadelphia Cheesesteak Award

2010-12-31T11:33:00.000-05:00

First Place: White House Sub Shop in Atlantic City

Second Place: Tony Lukes in South Philly

Third Place: Pudge's in Blue Bell

2010 Best Philadelphia Pizza Award

2010-12-31T11:20:00.000-05:00

First Place: Anthony's Coal Fired Pizza in Wayne

Second Place: Dock Street Brewery in West Philly

Third Place: Gianfranco Pizza Rustica in Old City

2010 Best Philadelphia Wings Award

2010-12-31T10:42:00.000-05:00

I've got many, many more places to get to in 2011 but be sure to check these award winners out when you get a chance...

First Place: TJ's Restaurant & Drinkery in Paoli

Second Place: The Perky in Oaks

Third Place: Ortino's in Schwenksville

John's Roast Pork (South Philadelphia) - Cheesesteak

2010-12-31T10:12:00.002-05:00

Appears a 12" long, sesame seeded roll with thinly sliced, chopped steak and American cheese melted amongst the pieces. - 3.5

The roll appears to be a Sarcone's roll but I've been told that they use Carangi's rolls. In any case, it's semi-crunchy on the outside and soft on the inside. The grille man rips out some of the interior bread and chucks it in the trash before scooping up the meat and cheese and placing it inside the bread. Tasty and a nice compliment to the steak. - 4.5

The steak is thinly shaved and chopped ribeye that is tender, juicy, and slightly oily. Very fresh, flavorful, and delicious. A tad more meat would've been ideal but it seemed to be enough to satisfy the size of the roll and it's tasty enough to warrant a nice score. - 4.5

The cheese is mostly melted throughout the sandwich and seems to be thoroughly mixed in between the chopped meat. - 4

Overall, I was impressed with this sandwich. I must admit though, with all the accolades including a Best Philly Cheesesteak Award from the Philadelphia Inquirer and the prestigious James Beard Award for Culinary Excellence, I was slightly underwhelmed. Without a doubt, this was a really terrific cheesesteak but I went out of my way to get it, waited in traffic, hunted for a parking spot, and waited in the long lunch line before hanging out and waiting for my sandwich to be made. The eating experience was good but I can't say it blew me away enough to go through all of that again. Certainly, it's a must stop if you're over by Delaware Ave. It would still be one of my highest rated cheesesteaks...just not THE highest rated one. - 4

Total Score: 4.1 / 5

John's Website

Jimmy John's Pipin Hot (West Chester) - Natural Casing Special Dog

2010-12-29T17:06:00.000-05:00

Jimmy John's is back from the ashes...literally! The frankfurters are as good as ever, providing the "snap" that you get from these natural casing dogs. The fixing station is just as good as you remember with many of the pictures either being replaced, or restored, along with the electric locomotives running in and around the restaurant. For those who have never had a Jimmy John's dog, it's a must stop. There's nothing fancy about a hot dog, especially these natural casing dogs but they are full of flavor and they pop when you take a bite.

Jimmy John's Website

Gino's Burgers and Chicken (King of Prussia) - Junior Gino Giant Cheeseburger

2010-12-28T23:13:00.002-05:00

So, the return of the Gino Giant has finally come to fruition. I was but a wee lad when the chain started switching over to Roy Rogers in the Southeastern PA area.

Anyway, allow me to just talk briefly about what they have to offer. An okay seeded bun with a mediocre meat patty on the inside. Nothing fancy, or overly spectacular about this. The sauce they were supposed to add is barely noticable. I got the fries with the burger, which amounted to a few dozen. I also got a fountain drink in the package. The damage? Waaay too much. Ten bucks a small burger, a side of fries and a drink. I could've gotten virtually the same thing for less than half that price at Wendy's. Five Guys would've even been a few bucks cheaper with a mountain of fries to dig through.
These dudes better figure out how to be more competetive charging those prices, or it'll cost them in the long run.

Gino's Website

Boston Style Pizza (North Wales) - Traditional Pan Pizza

2010-12-27T23:40:00.001-05:00

Appears a large, 16" round pie with a thick, outer crust and blended cheese colors of white, orange, and yellow laying atop a layer of sauce. - 4

The crust is a sourdough crust, which is always a nice find. It adds a little extra flavor and hits more of the taste buds. It also seems to have a butter crust like they rubbed the pan with butter before laying the stretched dough on top. It's got a nice, crispy, flaky biscuit underside and an airy, semi-crunchy outer crust. - 4.5

The sauce is vibrant, fresh, a tad sweet, and delicious. This is a decent sauce on a pie that has already surprised me. - 4

The cheese is a blend of mozzarella, and cheddar, leaving the top more gooey, creamy, with a touch of salty sharpness that is fairly unique, and addictive. - 4.5

Overall, I stopped here on a whim because I was in the area and I have passed by a few times wondering what "Boston Style" pizza even was. I was more than shocked when I couldn't wait to get into the next slice. Apparently, Boston Style is a reference to the pan pizzas that were created in the Greek section of Boston during the 1950's. Pretty damn good and not something you get a chance to try every day. - 4

Total Score: 4.2/5

Boston Style's Website

La Chancla (Norristown) - Mexican Torta

2010-12-24T09:59:00.000-05:00

A small little spot on Marshall Street on the West side of Norristown holds the authentic Mexican eatery known as La Chancla (The Sandal). This quaint eatery cranks out fresh, and exciting dishes that are rarely found in area restaurants supporting Mexican fare. For example, this Torta, which is virtually an entire loaf of French bread jammed with your choice of meat (pork in this instance), ripe avocado, tomatoes, lettuce, and creme fraiche is a stray from the typical taco, burrito, and enchilada items found on most menus. This torta is enough to feed two, so be prepared to leave with a half of this bad boy unless you bring along a partner with an appetite. I got the chance to check out the freshly made guacamole, which was simply the best I've ever had anywhere. If you're ever in the vicinity of Norristown, and have the craving for real Mexican dishes, be sure to pop in and grab some delicious treats.

Perkiomen Cafe (Oaks) - Hot Wings

2010-12-14T15:29:00.000-05:00

The texture is extra crispy with a generous coating of hot sauce that doesn't break down that crispy exterior. - 4.5

The sauce is great. Just hot enough with a oily butter sweetness that hangs out in the background with the peppery goodness being trumpeted atop the crispy shell. - 4.5

The flavor is of one of the best wings I've had in a while. The juicy chicken underneath is fresh, flavorful and everything comes together with the crispiness to the sauce. So simple yet so good. - 4.5

Edibility is really nice. The burn is mild yet hot enough to keep me interested. If you go on Tuesday, you'll get 8 wings for just $3. I slammed all 8 with no problem and probably could've had a few more! - 4.5

Overall, this is a solid wing and one of the better ones out there. They've managed to stay consistent through the years. I first had these about 10 years ago and I was curious if they were still the same, or if my memory was cloudy. Sure enough, they didn't disappoint and I was thrilled to have these wings live up to the reputation that many locals give them. - 4.5

Total Score: 4.5/5

The Perky isn't going to win over folks who are looking for a fine dining experience, or a night out with the family. In fact, there is nothing fancy about the place. It's a neighborhood bar where most of the patrons know each other. If you can get past all that, go for the wings...they're worth it.

As for the beer selection, it's real slim though they manage to usually keep 1-2 decent selections on draft. I spotted an Anchor Our Special Ale and Yard's Brawler on tap...and not getting any love the night I was there. Funny part is that I asked the bartender for the Anchor beer and she struggled to figure out what I was talking about before finding it, pouring it, and a local stating that a beer from San Francisco was way out of place at The Perky. I disagree. I think the potential is there to expand on the beer selections, especially during a night when bands play. You just have to offer the right beers and promote those beers!

The Perky's website

White House Sub Shop (Atlantic City) - Cheesesteak

2010-12-07T13:48:00.002-05:00

Appears a 12", thinly cut slivered Top Round with cheese oozing out of the side. Not the most packed sandwich I've ever seen but so far, it looks pretty promising. - 3.5

The roll is made by their neighbors, Formica Brothers Bakery. It's got a crusty outer shell but the interior beyond that outside 1/8" is soft enough to retain all the juices from the steak and melted cheese. It seems that they use the same rolls that are delivered several times per day for both the cheesesteaks, as well as the subs. While I believe they are a bit too hard to use for a hoagie, they seem perfect for a cheesesteak, as the grille guy sits it atop the cooking steak and cheese pile before taking it off to spatula the steak with the cheese side up on top of the roll. This method gets the roll just flexible enough to be able to chew through with no problem. - 4.5

The steak is thinly sliced top round, which is tender, soft, juicy, and flavorful. The great part about these steaks, unlike some of the other popular steak joints...they cook the steak to order. It's not just taken from an overcooked, heaping pile that's been sitting there, awaiting the next victim. No, no. This is taken from the stainless cool box and thrown directly on the grille. - 4.5

The cheese - finally someone got it right! There's enough cheese, and it's melted from top to bottom, coating the pieces, which you get in each bite. - 5

Overall, this was a great sandwich. I can't wait till the next time I'm out there. White House Sub Shop will be a must stop. - 4.5

Total Score: 4.4/5

Calling All Breweries! Looking for beers for 2010 Best Of Awards...

2010-11-23T21:38:00.003-05:00

Looking for beers to be judged in the following categories:

Best Local Beer
Local Brewery of the Year
Local *New* Beer of the Year
Best Non-Local Beer
Best *New* Non-Local Beer

All beers submitted will be judged by myself, along with top local raters from Ratebeer, and Beer Advocate before the end of 2010. Please contact me to arrange submittals. Rare, hand bottled samples are encouraged!

See the post of 2009's winners with top awards going to:
Iron Hill's Oak Aged Tom for Best Local Beer,
McKenzie Brewhouse for Best Local Brewery,
Philadelphia Brewing's Shackamaximum for Best Local New Beer,
Rochefort 10 for Best Non-Local Beer in The Philly Market,
Founder's Hand of Doom tied with
Arcadia's Barrel Aged Old Ale for New Non-Local Beer in The Philly Market,
The Bruery took honors for New Non-Local Brewery in The Philly Market.

Entries are due by December 20th. All Entries, despite placement will get mentioned on the site.

Good luck to all entrants!

Amuse Bar & Restaurant (Philadelphia) - Fine Dining

2010-11-20T14:13:00.005-05:00

I had the privilege of being invited to check out the new Fall menu for Amuse in Philadelphia. What I thought would be just a few highlights ended up being a feast that left everyone involved raving about the food and wondering how we would ever be able to have another meal sitting that could compare. We started with a simple grape that had been soaked in champagne and drizzled with an aged Balsamic. Amazing flavors of the fruity grape popped with fizzy champagne effervescence exploding along the palate. The sweet Balsamic rounded out the crisp fruit, and bubbly champagne with a richness that made for a nice start.

We were then treated to the 2010 award winning With Love Cocktail made with vodka, passion fruit syrup, ginger liquor, lime juice, champagne, with a raspberry floating atop. T'was a very different and enticing beverage to enjoy before the appetizers and entrees started rolling out. We were brought servings of the Tomato Mozzarella Salad, along with Pork Shank Ravioli to start. The Mozzarella is house made and as fresh as fresh can be. It explodes with creamy flavors and mild peppery spice. The Balsamic and Basil Oil compliment the cheese and fresh Heirloom tomatoes wonderfully.

The Pork Shank Ravioli were delicious. They were flanked with porcini, and shiitake mushrooms with a spiral of house made pancetta in the center and drizzled with a Port reduction. Savory, succulent, and mouth watering. If you get these, have a nice chewy, mineral laden, and spicy red wine to go along with the rich, earthy flavors. Wine for this? no-brainer...Zinfandel. Proper beer to go with this? Easily, a Belgian Dark, or Abbey Dubbel.

Next up? The Taylor Bay Scallops accompanied with Pappardelle (egg noodles), chorizo, corn, peas, and Nage ( a sauce, or broth with a stock base, and white wine, or champagne addition). Very good, indeed. The egg noodle gives the palate a bit more to ponder with the tender scallops tantalizing the taste buds. Try this with a Chardonnay. A Belgian Blonde, or Abbey Tripel would be the perfect beer accompaniment for these.

The house specialty, the Steak Frites were an immediate hit at the table. This hanger steak is marinated for at least 24 hours in a rich, meat tenderizing liquid that is superb for mopping up with the cut pieces of tender steak. Of course, this wouldn't be complete without the pommes frites, which were nicely crisped on the exterior and served with a trio of dips consisting of shallot-tarrogon pesto, bearnaise aioli, and the standard ketchup. The wine of choice for this? A simple, smooth Merlot. The beer pairing? Go with either a Rauchbier, or a Porter. Perhaps even a Doppelbock would be a fine choice.

The Bone In Veal Chop in a peppered demi glace served with the Fat Cat Croquette, which is basically mashed potatoes with some cheese rolled in bread crumbs and fried...decadent! The veal chop had a small layer of fat on the outer edge, whch protected all of the tender, juicy meat on the inside. Combined with the demi, this made for another match for a full bodied Cabernet, or Bourdauex. I could even pair this with a Pinot Noir, or a Petite Syrah. The beer of choice would be an aged Barleywine, or a chewy Imperial Stout.

The Herb Honey Crusted Chicken served with a slow cooked thigh emblazoned with a Tangerine Cream. Very mild citrus notes of the cream sauce penetrate the honey skin of the juicy chicken. This is a mild dish all around and would go good with a Pinot Grigio, or for the beer lover...a nice Witbier, or Saison.

The Ratatouille Pave was served in an all-vegan prepared style, though one would need to ask for it to be specially prepared that way. It was simple, and flavorful with the tomatoes being the standout amongst the variety of vegetal flavors. Pick something that won't overwhelm this light dish. Wine? A Sauvignon Blanc would get the job done. A Pilsner, or Maibock would be nice choices for the beer.

My personal favorite was the Bouillabaisse loaded with chunks of lobster, mussels, and shrimp. This was one of the most memorable Bouillabaisses that I've had in the past several years. I was searching for that warm French bread that was floating around the table to soak up all of the goodness contained in the broth. Bravo, Chef Black! Stick with a Sauv Blanc for the Bouillabaisse. The beer can be switched up to a nice, balanced Pale Ale with a mild bite and a strong caramel, & biscuit base.

Last but not least, we cannot forget about the desserts that were the nice ending to the bountiful feast that we were bestowed upon. Apple Tarte Tatin à la mode, Chocolate Pots du Creme, and Mille Feuille Classique were exceptional...even though eating these treats with the "spork" was mildly odd. :) Individually, these could be paired with a number of digestif beverages offered on the menu from coffees, Ports, Scotch, Brandy, and Cognac. As your local beer guide though, it's my duty to assign a beer. Too easy! For the Apple Tarte Tatin à la mode, a Bourbon Scotch Ale like Founders Backwoods Bastard, or Bourbon Triple such as Allagash Curieux would be sure fire winners that will draw out the sweet cooked, caramelized apple flavors and meld with the vanillins of bourbon barrel. The Pots du Creme would go great with virtually any stout but probably best with either a Milk Stout, ala Lancaster Milk Stout (draft version, please), or a Belgian Chocolate infused Imperial Stout, Southern Tier Choklat. The Mille Feuille Classiqueala could go well with Sierra Nevada Tumbler, or a Dark Mild like Yards Brawler.

Amuse's website

***Update***
be sure to check out Amuse's Winter Cocktails available until the New Year.

The Snowball: For those who love all that sparkles, this cocktail is made with Finlandia Grapfruit, Cointreau, and Champagne. Served in a sugar rimmed martini glass, it is sure to tickle your senses.
The Monte Rosa: Named for the tallest peak in Switzerland, this aromatic hot toddie will warm you from the inside when winter winds start to bite. Brandy and Malbec wine mingle in a warm snifter, garnished with sliced apple.

The Mistletoe Martini: It may not guarantee a Christmas kiss, but it is perhaps the perfect substitute. Real cocktail lovers will enjoy the clean flavors of Tub gin, pomegranate juice, muddled cucumber and a splash of champagne almost more than kisses on New Year’s Eve.

If you are looking for a great selection of places to stay with discount prices, visit our partner website for Hotels in Philadelphia

Philly Food and Beer is now on NBC's The Feast Page!

2010-11-18T16:03:00.001-05:00

Please be sure to create an account and follow along. They've got a ton of food bloggers uploaded on the site and the eateries are all ranked according to their own proprietary algorithms based off of the blogger's ratings and reviews.
I appreciate 'cha!

http://www.thefeast.com/user/PhillyFoodandBeer

Khyber Pass Pub (Old City) - New Name, New Menu, New Taps

2010-11-11T16:52:00.000-05:00

I watched with a tear in my eye as they removed the old Khyber sign from in front of the old standby establishment where I had seen many a punk rock, hardcore, and indie pop show over the years. The instant thought of updated tap lines, food, and a dining room quickly made my long time memories escape so I could indulge in the highly anticipated metamorphosis of the legendary Old City beer spot.

To my delight, the new ownership and management team of the location decided to keep the name under the known name of Khyber/Khyber Pass for the sake of everyone already knowing the establishment as a "must-stop" beer bar while in Old City Philly. The legendary, rotating beer taps? Bigger and better. The KPP is now boasting 20 quality taps, along with selections in bottles. The new interior paint behind the bar looks great while maintaining that terrific looking mantle piece that always gave this spot a rustic feel.

I was graced with an unusual snack before the first part of my meal arrived...bacon fat popcorn! I've never had anything like it but I must say, that this is oh, so wrong but so addictive at the same time. I opted for the chicken wing trio of Buffalo, Chipotle-Bourbon Barbecue, and Honey-Habanero. The standout for me was the H-H's, which were a nice blend of heat and sweetness.

For the entree, I ordered the Brisket with sweet potato fries and baked beans. Very delicious dinner. The brisket was tender and melted when cut with just enough smokey flavor to entice the taste buds. For dessert, I went straight for the Maple Bourbon Creme Brulee, which was fantastic. I've had some real let downs in my day but this one was the real deal. I wish I had saved room for the Bread Pudding dessert they had available but that will only keep me waiting for the next visit to attempt that finish.

The "new" dining room that used to be the spot for the music venues has undergone the biggest transformation. Long gone is the cavernous space with the concrete floor, stage up against the window that was once covered in cardboard and newspaper. A fresh paint job, with hardwood floors, and wall sconces adorn the space that had been used for cranking out deafening tunes.

The beers are plentiful and this new menu is really great. This should not only attract the beer fans of old with greater enthusiasm; the foodies will be flocking, as well. I got a chance to try Ballast Point Even Keel at the recommendation of Bella Vista rep, Paul, who also happens to be an alum of the old Khyber.

The Khyber Pass Pub's website

Gianfranco Pizza Rustica (Old City) - Pizza

2010-11-11T12:59:00.000-05:00

Appears a large slice with a dark brown crust and underside with a layer of cheese, chunky tomatoes, and dried herbs. - 4

The crust is crispy, crackly, and crunchy. Imagine the texture of the outside of a marshmallow that's been roasted to a deep gold over a camp fire and there you have it. A thin layer of this crispiness that shows a fine layer of soft bread hidden atop the ground layer of crust. - 4.5

The sauce is semi-sweet with some chunks of fresh tomato around the top of the pie. Really tasty and delicious stuff! - 4.5

The cheese is of a fresh, creamy mozzarella that remains, creamy, chewy, and sweet with a little bit of fatty oil settling on the top. - 4

Overall, I wasn't sure what to expect, as I've heard mixed reviews about this spot in Old City Philadelphia. I wasn't disappointed, as this was everything that I had hoped for as far as the crust, sauce, and cheese in concerned. Well done...I can't wait to check them out again on my next time in Old City. - 4

Total Score: 4.2/5

Gianfranco's website

The Capital Grille (King of Prussia) - Fine Dining

2010-11-07T12:54:00.002-05:00

I had the privilege of being invited to a preview dinner at the new Capital Grille location in King of Prussia. The opportunity to indulge in the legendary steaks, seafood, and wine selection was far too good to pass up.

After the warm, courteous greeting by the hostesses, I was ushered through the dining room, passing the large temperature controlled library of wines. Glorious! The atmosphere is warm, and inviting with dark wood, and an upscale "members only" vibe crossed with an exclusive lodge adorned by mounted game at various points in the restaurant.

On to the important point -- the food. Appetizers included Lobster and Crab Cakes, which were delicious and packed with succulent seafood. The other appetizer, which my waiter insisted I try, was the Pan-Fried Calamari with Hot Cherry Peppers. Outstanding stuff. The fresh, tender rings of fried squid had a nice crispy exterior, along with just enough heat from the cherry peppers to draw out the light, refreshing flavors of the crispy calamari. If you happen to dine during dinner at the KOP location before Thanksgiving, you'll be treated to a complimentary calamari appetizer!

The main courses soon arrived, which tasted as good as they appeared. Pictured above was the Porcini Rubbed Delmonico with 12-Year Aged Balsamic. This steak was prepared medium-rare and was tender enough for the knife to quickly slice through like warmed butter. The earthiness and wood like undertones of the porcini added a nice compliment to this steak. The aged balsamic acted much like a port reduction would, adding a layer of sweetness and richness to the full flavors of the the Delmonico.

The other main course was Sliced Fillet with Cipollini Onions and Wild Mushrooms. Again, the steak was prepared perfectly and melted in the mouth. The sauce was absolutely divine...an au jus with fig essence, which had a nice fruity, and toffee flavor that partnered this meat superbly. The sides ordered were Mashed Potatoes and Vidalia Onion Rings, which had a crunchy, fried outer surface ala Panko crumbs.

All meals went well with the choice of wine, an '06 bottle of Ladera Cabernet which had nuances of ripe berries, jam, vanilla, raisins, caramel, and currants.

The dessert was comprised of a ricotta cheesecake with a cooked sugar top, and a cup of mixed berries with a Grand Marnier cream sauce. A nice way to end the meal.

I decided to check out the spacious bar area before leaving. Lots of top shelf liquors in sight with a menu of house made concoctions that sounded tempting. I happened to check out the beer menu, while I was there...
The only thing that could've made this slightly better would be options for beer. Guys, my services are openly being offered here! How about a nice saison, or witbier for some of the seafood offerings, or perhaps a hearty Imperial Stout, an IPA with the chicken, or Aged Barleywine to go with some of the steaks? I understand that this a huge wine destination - I get it. Beer has caught up though, and in this day and age, it's always nice to have another option for another potential group of potential diners.

Other than that, continue to rock on!
The Capital Grill K.O.P. officially opens tomorrow, 11/8.
I'm looking forward to a few more repeat visits.

Capital Grille's website

Station Taproom (Downingtown) - Great Menu. Great Beer.

2010-11-06T21:39:00.001-04:00

Station Taproom is located across the street from the Downingtown train station. It's a quaint little corner spot that is hiding a fine share of small, simple, yet well done grub and drink.

Pictured to the above is(was) the cheese plate which was a great segway into the Cuban Panini with Truffle Fries. All outstanding items which I would repeat in an instant.

Kid friendly with an excellent Mac n' Cheese that will win over any adult.

How is the beer scene in this establishment? 11 taps, all winners including a beer engine pumping out a hoppy treat when available. Shown here is a Belgian Dubbel by White Birch Brewing.

This is the kind of place where you will be treated friendly by every member working in the place. For the one time visit, the friendliness and customer service wowed me. If that didn't do the trick, the food and beer selection certainly did. S.T. reminds me of a tiny version of a cross between 2 Main Line establishments featuring craft beer and finely tuned menus, TJ's, and Teresa's Next Door.

Sure, Victory Brewing rules Downingtown but now there is another fine spot to grab some craft beers and some nice food. I can't wait to enjoy this pub again with family and friends. With Drafting Room alums, Sean McGettigan, and Mark Barthmaier at the helm, the continuous flow of craft beer and fine food are in good hands.

Station Taproom's website

Anthony's Coal Fired Pizza (Wayne) - Traditional Pizza

2010-10-21T11:44:00.001-04:00

Appears a small 9" round diameter pie (lunch sized) with deep brown edges and a golden underside yielding several dark char spots. The top layer is layered with evenly melted cheese and blotches of extra sauce nearing the center. - 4.5

The crust is thin, crispy, and nicely charred from the high heat. The outer crust is crispy and crusty on the outside with a light and mildly chewy center. - 4.5

The sauce is really delicious. It's of freshly crushed roma tomatoes, free of most of the residual acidity, and gently sweet. Very nice and pleasant! - 4.5

The cheese retains it's chewiness and creamy flavors despite being cooked at the high oven temperatures. - 4

Overall, this is such a pleasant surprise to have this level of pizza being served locally. If you're a fan of real NY style pizza with the thin, crispy, semi-charred crust and underside, you really need to get out to try this pizza. It really satisfies the cravings when you're looking something similar to that trip to Grimaldi's, Lombardi's, or Patsy's - all legendary pies for similar reasons...coal fired pizza. - 4

Total Score: 4.3/5

We can't forget the beer! Anthony's has a small selection of beers, including some local favorites like Victory Hop Devil IPA, which I've accompanied with my pizza in the picture above.

As a side note, Anthony's makes really good wings too. As a wing lover(and rater), I couldn't bring myself to rate these, as they are not the hot wings that I compare on the site. They are oven roasted with onions, herbs and oil. Please try those, as well. Very tasty stuff.

Anthony's website

Brick Oven Bread and Cheese Shoppe (Phoenixville) - Pizza

2010-10-16T10:42:00.001-04:00

Appears a small, 10" round diameter with dark brown, and some burnt crispy edges showing around the edge with an interior of red sauce coated with melted mozzarella and a few leaves of basil. - 4

The crust is on the thinner side with beautiful charring marks around the edges and underneath that you only find from extremely hot ovens. The outer edges are puffed up a little bit with pockets of CO2 caverns inside the light crust. - 4.5

The sauce is made of crushed San Marzano tomatoes. The sweet and flavorful tomatoe sauce is so simple, yet one of the better ones that I've had in the area. You really don't need to over complicate things when using this kind of tomato and these guys didn't. - 4

The cheese is decent. I'm not sure of the exact blend of mozzarella they used here but I suspect a dry mozzarella blend that's comprised mostly of whole milk mozzarella. It's flavorful, lightly chewy, and fresh. - 4

Overall, I really enjoyed this pie and I can't wait to try it again. This is a very nice representation of a Neapolitan style pizza, as it's been cooked in a very hot wood fired oven with a sauce made from San Marzano's. The only thing I'm not sure about is the cheese, which I'm pretty certain isn't Buffalo mozzarella but that's ok. We're not entering a contest here, or trying to adhere to guidelines. It's only pizza...and it's damn good. Currently, this treat is only available on Thursday, Friday and Saturday nights until they run out, so get them early and often. - 4.5

Total Score: 4.2/5

The good news? BOBCS is a BYOB and they're right next door to another favorite of this beer hound, Iron Hill Brewery. So, grab a growler, or a bottle off the reserve list and head over for a wonderful pairing of flavors.

Brick Oven's Website

Brauhaus Schmitz (South Philadelphia) - German Food and Beer!

2010-10-13T15:02:00.000-04:00

Brahaus Schmitz is nestled right on South Street in South Philly. It rose from the ashes of another local German destination's demise, Ludwig's Garten. In fact, owner, Doug Hager spent time behind the bar at Ludwig's during their heyday.

This place does everything right in terms of traditional German fare and all German style brews.

During any of the international soccer matches, this place is party central and the crowd becomes engaged with the games.

Above, you'll see see the Kartoffelpuffer, or potato pancake that's served with chunky applesauce and sour cream. Really good stuff.

To the right is Spaten Maibock, which is a limited treat that is only ever found on draft.

Below, is the schnitzel sandwich, which I had with some spaetzle. A tasty meal that I'll continue to come back to.

Of course, no German restaurant trip would be complete without
a tall glass of Aventinus.

Brauhaus Schmitz website

Joe's Fish Co. (North Wildwood) - Margherita Pizza

2010-10-12T15:30:00.000-04:00

Appears a 12" round pie with a scattered layer of red sauce spread atop the disk. A dozen dollops of melted mozzarella are melted around the top. - 4

The crust is thin with an "airy" outer crust and a crispy interior on the underside. - 4

The sauce is alright. It's tangy, fresh, and mildly sweet with ripe tomatoes cutting through the baked bread. - 3.5

The cheese is good albeit scarce. It's obviously a good quality cheese that doesn't want to burn in the oven. It is fresh, and full of chewy milk flavor. - 3.5

Overall, this is a decent pie. It's different than the typical boardwalk style pizza that you find on the Wildwood boardwalk. It's basically a personal pie that you handle alone, or share with one other. They do have different styles including a really good pie with shrimp that I recommend. - 3.5

Total Score: 3.7/5

The draw to this place is the fact that they have beer...on the boardwalk! You have to show your i.d., then they give you a wristband to prove your age. As far as selection, it's not really a beer hound destination but they've got some things to hold you over. Pictured above is Longboard Island Lager, which is ok. They usually have Victory Prima Pils, which is the preferred beverage to drink with this pizza. Other glances of the tap list showed Magic Hat # 9, Blue Moon, and a few BMC products that I probably wouldn't waste my time with. They had a few things in bottles but our server wasn't too keen on the beer scene and didn't know what they were. I did notice a few Ommegaang selections when I was walking out, so...do what I did - take your kid to the beach, then hit the boards for some rides at the pier before grabbing some food and a much deserved beer from Joe's.

Frank Smith Beverages Annual Octoberfest Celebration - October 9, 2010

2010-09-24T16:45:00.003-04:00

Frank Smith Beverage in Pottstown, PA will be holding it's annual Octoberfest Celebration on October 9th from 1 pm till 5 pm. On hand will be over 30 different beers including various Festbiers, Pumpkin Ales, Craft Ales, Imports, and more.
Some of the breweries on hand: Ommeganag, Founders, Weyerbacher, Chimay, Magic Hat, Long Trail, Flying Fish, Stoudts, Atwater Block, Southhampton, Palm, Sam Adams, Philadelphia Brewing, Lancaster Brewing, Victory, Spaten, Warsteiner, and more!
German music will be played and bratwurst will be served to keep the mood in true Munich spirit.

Here's the kicker (for all you beer trading fans)...buy a case of beer, and feel free to start trading with other beer fans on hand. OR - bring in your rarities from the cellar and trade those! This is the opportunity that many local followers of beeradvocate and ratebeer have been waiting for. An all out swap-a-thon of beers.

The best part of this event? It's FREE!
Hope to see you all there.

Frank Smith's Website

Owen's Pub (North Wildwood, NJ) - Hot Wings

2010-09-19T12:28:00.000-04:00

The texture is of a medium-crisped wing. The meat is tender but the outside leaves a tad to be desired. - 2.5

The sauce is just OK. I've been trying to keep the ratings on par with each other by getting either "hot", or "buffalo style". The waitress did warn me that the hot wasn't very hot at all. I'd agree with that. In fact, I'm not sure how the mild ones could be any less aggressive than this. - 2

The flavor was just too mellow for not only me but for the others in the party, as well. Bar food is bar food but I've had better bar food wings. - 2.5

Edibility is decent. Like I said before, these are really on the mild side, so there's nothing that's going to be over the top with this serving. They are what they are. Simple. - 3

Overall, these were a slight let down. We decided to hit this place based on comments on one of the message boards about them having some of the best wings on the island. They were alright but there's some other local stops that I would place higher on the totem pole. Service was friendly and bill was reasonable. -2.5

Total Score: 2.5/5

As for the beer, they don't have much in terms of a beer lover's ideal selection. The best offering I found was the Sam Adams seasonal, which happened to be the Oktoberfest.

Allentown Brew Works - Recap of the Bourbon, Beer, & Bryson Festival

2010-08-25T10:44:00.002-04:00

I arrived a tad late to the fest on Saturday, 8/22/10 because I punched in the address to the location at the golf course, instead of the actual Allentown location. No matter, I arrived and was given some brief details, along with a glass to start checking out the treats on hand.

Up on the third floor was the Bourbon tasting section, where there was enough Bourbon to keep me well entertained, and feeling good. I made my rounds, getting into Buffalo Trace, Eagle Rare 10 Year Single, Blanton's Single, Woodford Reserve, Maker's Mark 46, 4 Roses Single Barrel, 4 Roses Small Batch, And Wild Turkey Rye. There were a few others on hand like Wild Turkey 101, Knob Creek, and Gentleman Jack but I've had them so many times, it almost seemed like a waste to even check them out at this juncture.

On the second floor, there were specialty beers aged on oak, including Brew Works Bourbon Barrel Porter, Brew Works Apple Lambic, Stoudt's Bourbon Red Lady, Weyerbacher Insanity, and Yards Bourbon Thomas Jefferson.

The food was well prepared and was outright delicious. I happened to miss the Fried Plantains topped with Bourbon Pulled Pork and Smoked Mozzarella but fellow blogger, Brian, tells me that they were really good. I enjoyed the carved ham, sliced brisket, collard greens, fried okra, corn bread, and Apples Foster with a raisin, bourbon, and pecan caramel over vanilla ice cream.

To the right, some guy named Bryson rambles on about distillation, etc. He actually did a good job. :)

I got to check out some samples from Easton Salsa Company and I liked both the salsas, and the hot sauces provided by Art Skrzenski. I also spoke with Rick, the sales guy from Yards...while enjoying several glasses of the Bourbon Thomas Jefferson. I relayed the story to him about how I pitched an idea to former Yards employee, John Rehm, about possibly doing some of the Ales of the Revolution in spirit soaked oak. My idea was to call the limited series, Whiskey Rebellion...but alas, my friend left them shortly after the split into Philadelphia Brewing.

I got to chat with Brew Works Founder, Dick Fegley for a while. We chatted about one of their latest beers, Arctic Alchemy. A wonderful night of one of my favorite beverages, bourbon - by itself and with my other favorite beverage, beer!

Rocco's Steaks (Paoli) - Cheesesteak

2010-08-17T14:20:00.007-04:00

Appears a 10" long roll with sliced pieces of ribeye that's been sprinkled with black pepper and has some of the residual olive oil left on there from the quick cook time on the grill. Bits of sauteed onions are left on the exterior of the top layer of beef. - 3.5

The roll is a Carangi roll. Really fantastic stuff. A firm outer crust and an absorbent interior make this roll a nice match for this steak with the olive oil. It acts as a nice sponge in gathering all of the sweet oils and salty, herbal flavors. - 4.5

The meat ...they call it a ribeye cut. It probably is. If I would've ventured a blind guess, I would've thought it was sliced top round, or eye round based on a few of the pieces having large portions of fat on the exterior. Other than that, the beef is well seasoned, and very tender. The slice of this sandwich actually reminds me more of Steve's Prince of Steaks, or Geno's, rather than Pat's(where I got 3 little squares of beef last time)- 4

The cheese - the quantity is good but the placement makes it hidden behind the slices of beef. I (along with many other steak sandwich aficionados in the area) always appreciate it when the grill man makes the effort to blend the cheese throughout the sandwich instead of taking the easy approach of putting the cheese on top of the cooked steak followed by the roll. The greatest approach I've seen thus far is from Steve's Prince of Steaks putting the cheese in a double boiler and scooping it on, albeit a bit too much. This was a little above average. - 3.5

Overall, the positives far outweigh any negatives to gripe about in this sandwich. Factor in the convenience of not having to drive into the city and you've got yourself a nice little find here. I'll be returning for repeat visits, which is a true tell tale of what I thought of the food. Check out the cheese fries, as well. They are as good as any that you'll get at the steak stands in South Philly. - 4

Total Score: 3.9/5

Of course, Rocco's Steaks is just a 2 minute ride from another favorite stop in Paoli that I speak highly of, TJ's.

Rocco's Website

Bacco (North Wales) - "The Original" Old World Crispy Pizza

2010-08-10T13:53:00.000-04:00

Appears a large, thin crusted pie with a scattering of crushed tomatoes, which are layered atop a melted cheeses and a light swirl of olive oil drizzled atop. - 4.5

The crust is extremely thin and crunchy towards the outer edges. No charring really found on the bottom but the outside edges show glimpses of being cooked in the hot coal oven. I did happen to ask what the current temperature was on the oven but the answer I received was, "very hot!" Based on the texture of the underside of the pie, I would say it was in the 600 F range, which is a far cry from the potential heat thrown off by these coal fired ovens. A few of the NY pizzerias use the coal fire method to get the heat over 800 F, leading to a near charred crust, and extra crispy underside...just the way I like it! Not bad though. Perhaps next time, I'll ask for my pie extra cooked to receive the anticipated crispiness that is achieved by wood-fired, or coal fired ovens. - 4

The sauce is the best part of this pie. It is flavorful, rich, sweet, yet robust all at the same time. I'm thinking San Marzano's are used. If not, they fooled me because this sauce is the real deal and one of the best that I've had in a while. - 4.5

The cheese is a flavorful blend hilighted by mozzarella, and provolone. It's ok but compared to some of the other examples I've gotten with fresh, flavorful mozzarella cheese that liquifies and spreads in the high heat without burning, this cheese combo used here almost seems second tier. - 3.5

Overall, this pie is a good one. The presentation is certainly there. The sauce is great. The crust, while a slight let down from my anticipated "near char" style, was decent enough. I would get this again without hesitation but I would ask if they could leave it in a bit longer next time. Nice to have these guys within driving distance. - 4

Total Score: 4.1/5

Bacco's Website

Couch Tomato Cafe and Manayunk Brewery (Manayunk) - Margherita Pizza...then beer

2010-07-23T15:28:00.000-04:00

Appears a large, nearing 20" round pie with a spread of crimson toned red with scattered dollops of homemade Buffalo Mozzarella and basil leaves. - 4

The crust is on the thicker side of a pan pizza. The underside yields a dark, golden brown that has a crispy, crackly texture that is baked a good 1/8" into the bottom before turning into an artisan bread like texture. The description probably doesn't do the crust justice. It was really my favorite part of the pie. - 4.5

The sauce is ok but a bit hard to find. It's as-if they've made a regular cheese pizza, then they "upgraded" it to be a Margherita by simply cutting tomato slices, and adding some fresh mozzarella, and basil near the end of the bake. I really felt the sauce took a back seat and finds itself lost in this pie. Once you find it, the flavor is decent but I need more for a proper gauge and a good balance. - 2.5

The cheese...again, I'm not really sure what to do here. There is the layer of the shredded mozzarella underneath the tomato slices that really just plays second fiddle to the point of interest of this Margherita pie, which is the homemade Buffalo Mozzarella. The problem - there's just so little of it on there. The pieces that you do find are nice. They're mildly sweet and melt in your mouth. - 2.5

Overall, this was a good pie. I wasn't blown away due to the bits of the pizza that were lacking but the crust was a clear winner among the attributes of this particular pie and in comparison to other pizzas. I won't go running back based on this trip but if you're in the area, give them a try and let me know what you think. - 3

Total Score: 3.3/5

The Couch Tomato's website

A walk a few blocks down Main Street and on to the beer...

Manayunk Brewery's California Dreamin' IPA -
4.3

look: 4.5
smell: 4
taste: 4.5
feel: 4
drink: 4

Appears a glowing orange amber with a thick 1 finger white head that stays for several minute. Tons of sticky ring lacing.
Smell is of citrusy grapefruit, oranges, and biscuits with some sweet malt.
Taste is of the same aromas that is nice and balanced.
Mouthfeel is sweet, bitter, and different for an East coast IPA.
Drinkability is very nice. They claim they would put this up against any west coast IPA and I believe it!

Hill Farmstead Beer comes to Philly!

2010-07-09T13:04:00.004-04:00

Shown above are Hill Farmstead Brewery's sixtel rings of fresh Edward that will be sent into the Philadelphia market. Extremely limited quantities in this initial debut, amounting to under 40 sixtels of beer, or less than 200 gallons.

Yours truly went calling on many of the finer beer establishments in the area to carry this limited first run into the market. Some unfortunate establishments missed out by either 1.) Not being able to connect with me before the product was spoken for. Or 2.) I simply missed the opportunity due to limited kegs. Feel free to contact me to reserve any kegs in future shipments, or to set up an event. prometheusconcepts@gmail.com

So, where will you be able to find these "round 1" draft only creations from Shaun Hill's brewery?

Al's of Hampden -- thanks to fellow beer enthusiast Deuane Hoffman for the connection!
The Beer Yard
Beneluxx
Brass Rail Deli
Capone's
Craft Ale House
Devil's Den
Earth Bread + Brewery
Eulogy
Frank Smith Beverage
Grey Lodge Pub
Local 44
Memphis Taproom
Monk's Cafe
Pinnocchio's - big ups to Gateway Beers for this connection.
Resurrection Ale House
Ron's Original Bar and Grille
Sidecar Bar
Station Taproom
Teresa's Next Door
The Farmhouse
TJ's Restaurant and Drinkery
Union Jack's in Glenside
Union Jack's on the Manatawny

Possibly receiving the last few kegs(better ask them before you count on it...if not, demand it!): P.O.P.E ., Tria, & South Philly Tap Room. Thanks to all for your support!!!

Shaun briefly talks about the Philly shipment here.
Hill Farmstead Brewery products are available through Bella Vista Beer Distributors
Stay tuned for details on future shipments, and the highly anticipated release of bottles.

Look for HFB events in the near future at Capone's and The Farmhouse.

Dairy Cottage (Springfield) - Cheesesteak

2010-06-21T13:12:00.001-04:00

Appears a packed, 12" with chopped steak on a nice looking roll. Bits of fried onion are scattered within the helping of beef. - 4

The roll is a Liscio roll, which I covered in my previous review of Steve's on South Street. Same wonderful experience of a great roll being made for this type of application. I could see it doing well with a roast pork sandwich too, holding in all that juicy goodness while retaining the firm outer crust. - 4.5

The meat is finely chopped but juicy. Mildly seasoned and a decent amount piled in there. - 4

The cheese is ok. Most of it is stuck underneath the meat and on the interior of the roll. There is a little bit that is in the the middle but the execution of good cheese blend for balance with the steak could be better. - 3.5

Overall, this is a nice cheesesteak. It's a good one to seek out if you're in Delaware County, or heading to the Springfield Mall. It all starts with the choice of a great roll. The cheese could be laid in there better but this is a fair deal for the cost. - 3.5

Total Score: 3.9/5

FYI - Cash only establishment...and I wasn't given any receipt for my records.

Dairy Cottage Website

Philly Beer Week Wrap-Up

2010-06-14T17:34:00.008-04:00

With Philly Beer Week officially being complete, let's look back on some of the highlights from my week...

It started off with the Hill Farmstead tasting at the Kennett Flash. Shaun Hill amazed the crowd with his beer and an impromptu speech, which reflected his brewing journey.

As most already know, I was in Chicago for a portion of Philly Beer Week. I'll touch on what I did out there in a bit...

So, what else did I do? I was growing green with envy for the most part but I was able to hit Capone's for an absolutely amazing night with beers(and representation) from Ayinger, Sint Canarus, Stillwater Artisinal Ales, Dochter van de Korenaar, and 12 Percent Imports. Plenty of excellent beers to be had that night. The standout for me was Cigar City's - Hunahpu's Imperial Stout. I'm fortunate to actually own a bottle of this but I'm extremely delighted that I didn't have to open my rare bottle to get to try it.

4.15

look: 4.5

smell: 4.5
taste: 4
feel: 4

drink: 3.5

Appears a pitch black with a small tan head that quickly fades out into a mild cap. Scattered bits of lacing are left around the glass.
Smell is of molasses, herbal tea, chalk, black grapes, spicy black and dried red pepper.

Taste is of the aromas with vanilla yogurt, cinnamon, pasilla peppers, and red grapes.

Mouthfeel is full bodied, spiced, a bit of chile heat lingering with cinnamon and cumin. A bit of warming abv noticed in this.

I was also thankful that I was able to make it out to one of the many Meet the Brewer events at The Belgian Cafe. The draw for me was meeting with the Head Brewer from one of my all-time favorite Belgian breweries, Marco Passarella of St. Bernardus. We chatted about one of the many enigmas that has surrounded the St. Bernardus beer - The difference (if any) to the highly sought after Westvleteren beer(The 8 & 12), which was brewed by St. Bernardus from 1946 through 1992. The difference? The yeast. Fermentation, grain, and sugar are the same. In fact, St. Bernardus uses the original yeast strain in their beers today. Westvleteren now gets their yeast from Westmalle. In addition to having a great conversation with one of the "brewing minds" of our time, I had the chance to check out some culinary delights from The Belgian Cafe, along with another brew.

Look at this Belgian Toast. It's French Toast but it's got caramelized banana lambic mixed with Belgian candi sugar. Divine.

I checked out Django mussels with frites. Really excellent stuff with a lightly potent broth that is great for dipping bread. I paired up a beer from Danish brewery, Nøgne Ø. This beer was the Sunternbrew...4.15

look: 4

smell: 4

taste: 4.5
feel: 4

drink: 3.5

Appears a murky brown with mahogany edges and a light beige head that quickly fades out into a mild collar.

Smell is of caramel, smoked wood, chocolate, brown sugar, and espresso beans.

Taste...wow, I should've gotten the smoked trout with this one because it's really smokey in the flavors. Some residual sweetness lingers after the smokiness subsides but it's on the sweet, and aggressively strong end of the spectrum. Smoked meats, roast chestnuts, earthy mineral flavors pull through for a dangerously complex potion.

Mouthfeel is sticky, effervescent up front, sugary, gummy with tar and a chewy, lip smacking sting.

I was told by my buddy, Steve (aka hopdog) that I missed a killer time at Capone's for the highly anticipated Odell event, as shown here by our fellow beer hound, Brian, who runs I Am Beer Wise.

A quick peek back at what I experienced on the Chicago trip during Philly Beer Week...

Beerhoptacular! event, which touted many local breweries, along with some of the better beers available in the Chicago market...

A cool place called Piece, recommended to me by my buddy, Tom L, who frequents Chicago yearly. They made some terrific beer, including this Hefeweizen shown to the left. The make pizza in the New Haven style. I thought about going full tilt for the clam pie but opted for the plain, which was delicious.

I managed to hit Goose Island for some terrific treats, as well. Some of these beers were only available at the brewery, so I was glad to have checked it out while I had the opportunity.

The wonderful Hopleaf Bar in Chicago has great selections of craft beer.

Finally, the 2 pizza places that I have wanted to check out for a few years now...

Chicago Pizza and Oven Grinder Co. for their Pizza Pot Pie.

Lou Malnati's Deep Dish Pizza.

2010 Philly Beer Week Cometh!!!

2010-06-03T15:34:00.003-04:00

Brew LB

Philly Beer Week officially starts tomorrow, June 4th. Many people will be attending a ticketed event for The Opening Tap at The Independence Visitor Center, which kicks off at 7:30 PM.
Yours Truly will be working at the Meet The Brewer Event in Kennett Square(come and say hello) that will be featuring my longtime friend, Shaun E. Hill of Hill Farmstead Brewery in Greensboro Bend, VT. At the risk of pimping too much, I'll go ahead and do so without restraint being that I'm uncensored on my own website.
As the Sales Rep for this fine product in the Philly area, I'm proud to be on site for the initial offerings of the brewery. We'll have an IPA(Edward), a Double IPA(Abner), and perhaps a few other surprises. Local food destination, Talula's Table will be on site with food for us to pair up with the deliciously fermented creations.
Shaun formally brewed for The Shed in Stowe, VT, where I first tried his beers at a Vermont beer fest and he let me try his first saison that he had brewed for them. We kept in touch and conducted many trades since that initial meeting, which led to my sharing amongst my fellow local beer fanatics, who have been meeting for years for beer tastings...(Rate Beer's egajdzis, hopdog, TomDecapolis, and others from Rate Beer, and Beer Advocate).
Over 20 different Shed beers later, and a following from over 440 miles away, I continued trading with Shaun during his tenure at Trout River Brewing in Lyndonville, VT. At this point, pilot brews were being developed for his true brainchild and passion - Hill Farmstead.
It wasn't long until Shaun ventured to the Scandinavian land of Denmark to brew for Nørrebro Bryghus. Shaun was responsible for the 3 winning medals that Nørrebro recently took at The World Beer Cup.
Hill Farmstead beer will be available in the near future through Bella Vista Distribution in Philadelphia. Contact me in the meantime.

Other than my long winded choice of words mentioned above, there are countless things to attend during Philly Beer Week. You can check out the actual website for the different events, or the iphone app(you need the software version 3.1 to download it...I haven't plugged mine into a computer in quite some time, so I'm still running on 3.0) or you can check out what our friend, Bryan at The Brew Lounge did...for you spreadsheet fans (as I am), this spreadsheet of events offers a comprehensible listing that you can sort and figure out your personalized agenda. Furthermore, he's created a listing of the Capone's events that are running during PBW...most would be happy to spend most of their time in East Norriton for the entire week with the ridiculous amount of events that Matt has planned. I had placed most of those events on Beer Advocate before having to do "actual" work. The ones I missed were kindly uploaded by local beer lover from BA & Rate Beer, corby112.

Sadly, I'll be missing a few days of events because I'm traveling for the first few days of PBW. I expect each and every one of you to throw back a craft beer for me during my absence and send out good karma due to my heartfelt love of the Philly beer community. I hope to see you all out and about when I am back in the saddle on Tuesday!

Caruso Brick Oven Trattoria (Souderton) - Margherita Neapolitan Pizza

2010-05-25T14:14:00.000-04:00

Appears a 10" round pie with a soft looking outer crust. A layer of bright red sauce covers the top of the pie with scattered bits of house made mozzarella cheese melted into small pools. A lone leaf of basil is left near the center. - 3.5

The crust is thin but the outer rim stays soft with a small pocket of CO2 that has expanded the dough at this point. I believe this pie was heated by an electric method. No charring on the bottom but it is a golden brown. For the most part, the pie is on the softer side except for the bottome shell, which has a thin layer of crunch. The bread itself is flavorful with a mildly fruity, yeasty flavor - 3.5

The sauce is decent. It's of freshly crushed and blended ripe tomatoes. It has a tangy sweetness to it. It's hard to tell what kind but if I had to guess, I'd say it was made from a domestic plum tomatoe with some paste added. - 3.5

The cheese is great. It's got a terrific flavor retains it's freshly made characteristics during the heating process. The only complaint...I wanted more on the pie!! - 4.5

Overall, this is a good pie, especially for being out in Souderton. The cheese and flavorful dough make this pizza worth while. - 3.5

Total Score: 3.7/5

Caruso's has outstanding Italian food. I tried the Caprese, which was great. The Creamy Porcini Soup was outstanding. The shrimp and pasta was amazing. This food was seriously as good as any place that I've been to in the city. Check them out when you get a chance, you won't regret it. By the way, they are a byob too!

Caruso's Website

Dock Street Brewery (West Philadelphia) - Margherita Pizza with Beer

2010-05-06T17:09:00.002-04:00

I've finally gotten a chance to check out Dock Street Brewing after a recent venture to Cobbs Creek Golf Club, which is about 15 minutes away. We finally found the establishment located in a historic firehouse, easily parked, and anxiously entered the establishment.

They had 6 beer on draft, including the Bohemian Pilsner, which has/had been available in bottles, which were contract brewed in Utica, NY. Also available: Bubbly Wit(an Imperial Witbier), Summer Session, Rye IPA, West of Center Pale Ale, and Man Full of Trouble Porter.

Appears a 12" round pie with a golden brown, bubbly crust. Crushed plum tomatoes are flanked with spots of fresh mozzarella, basil, and a few streams of olive oil. The underside shows light charring from the wood fired oven. - 4.5

The crust is thin, except around the outer edges, which has expanded with CO2 explosions during the heating process. Again, light charring underneath shows that this is a quality, wood-fired pie in the style of a Neapolitan pizza. This oven gets to a raging 700+ degrees making for a nice exterior, crispy texture. - 5

The sauce is of crushed Roma tomatoes that have more of an acidic, ripe flavor that would appear to be done in-house. Flavor is pretty good...not blown away but certainly enough to keep me coming back for more with a flavor profile that melds nicely with the herbs, cheese, and bread. 3.5

The cheese is of a very good quality. Nice texture, skim milk based cheese that holds up to the high heat and has a gentle, sweet, creamy flavor. - 4

Overall, I was impressed with this pizza. Not really knowing what to expect, they showed me that they are making pizza correctly over here. High heat, fresh ingredients, and rustic...paired with the beer - fantastic. - 4

Total Score: 4.2/5

Now...on to the beer:

Bubbly Wit
3.95

look: 4
smell: 4
taste: 4
feel: 3.5
drink: 4

Appears a hazy light gold with a small white cap. Scattered bits of lacing are left around the glass Small streams of CO2 quickly rise to the top.

Smell is of tart wheat, heavy citrus, coriander, basil, lemongrass, herbs, and flowers. Touch of sulfur dioxide that isn't overly noticeable but comes across as being fresh from the secondary.

Taste is of the aromas, with sweet citrus flavor dominating. I'm glad they didn't serve with an orange peel.

Mouthfeel is medium bodied, mildly tart, and dry in the finish. The 7.5% is hardly noticeable.

Man Full of Trouble Porter
4.05

look: 4

smell: 4.5

taste: 4

feel: 4

drink: 3.5

Appears a opaque black with a tan cap that quickly fades into a tiny head. Tons of scattered lacing is left around the glass.

Smell is of cocoa, herbs, cut wood, toffee, and roasted malts.

Taste is of the aromas with a flavorful punch of ripe fruit and vanilla smoothness.

Mouthfeel is chewy, full roastines that screams brown sugar in espresso from a mile away.

Dock Street's Website

Ardmore Pizza (Ardmore) - Cheesesteak

2010-04-22T22:06:00.002-04:00

Appears a 12" long roll that's been toasted. The beef is finely chopped and interlaced with onions. - 2.5

The roll is an Amoroso brand roll. The soft interior is just ok. Too many other good options out there. To make matters worse, they throw this through the oven like a grinder. Not sure what all that's about. - 2.5

The meat is finely chopped. There is a light oil presence that isn't too bad. The steak stays moist and flavorful with just a touch of spicing. - 3

The cheese is stuck to the interior of the roll. Appears to be mostly unmelted, unfortunately. Enough cheese but the unmelted portions fall short of the ideal steak and cheese sandwich. - 2

Overall, this was ok. I know it's on a bunch of people's short list of favorite cheesesteak places. On the plus side, the service is extremely fast and the staff is friendly. The product just needs some major tweaking to become a player among the big league boys in the Philly area. - 2.5

Total Score: 2.5/5

Ardmore Pizza's Website