Author: Bearcat

All Right Stop, Collaborate and… Brew Really Good Beer

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East End Brewing Company and Pizza Boy Brewing represent the two areas of Pennsylvania that matter to me personally.  Over the past decade plus I have spent more time on the PA Turnpike than I would like to admit traveling between my old home (Pittsburgh) and my new home (Harrisburg and later Lancaster).

East End has been making phenomenal beers in Pittsburgh since 2004 and are at the center, geographically and metaphorically, of the region’s craft beer surge.

Al’s of Hampden was where I discovered the funk and the sour of craft brewing; either through Al’s wonderfully curated offerings, Pizza Boy Brewing or Intangible Ales. It has been where I know I will find great beer here in the Harrisburg area every time.  It’s bullet proof.

So when Al teamed up with East End to make a Berliner Weiss I knew I would have to check it out.  Moonstomp (named after a Reggae song) is a cloudy straw colored beer.  The brew was crisp and refreshing.  The nose was similar to that of Big Hop, an exceptional pale ale by East End and was fragrant of apples. The light bodied and effervescing brew had an easy drinking character. The flavors of apple and slight bits of lemon along with a pleasing mouth feel made this beer inviting; while the long slightly sour finish made it slow going. A palate-cleansing tartness of lactic acidity sold this beer to me as perfectly executed.  A fine collaboration and bringing characteristics of both brewers to the final product, it is highly recommended.

Moonstomp is currently available at Al’s both on tap and in 22 oz. bombers. It will see a limited release on Saturday at East End.  You will want to arrive early for this one if you are in Pittsburgh.

Al also released a bourbon barrel aged version of his beloved Sunny Side Up Stout. This coffee stout was aged for about four months in Woodford Reserve barrels Reserve barrels and yesterday ten and a half kegs of it were tapped starting at 11 am.  Glasses and Crowler fills sold out the allotment before the dinner rush ended. The numbers on how much was sold as figured by my friend Jeff… were in a word, amazing. Al was apologetic on social media about selling out half the stock so quickly. He need not be. The beer was fantastic.

Served in a wine glass, the pitch black stout shortly held a mocha brown head and smelled lightly of bourbon, vanilla and cold coffee. In the front, it tasted of chocolate, coffee, and roasted malts.  The bourbon flavors of vanilla, caramel and oak come along to finish and linger pleasingly.  The full bodied beer never gives up a burn or astringency despite the 10% ABV or the long rest with the spiritus frumenti.

This is barrel aged beer done right.  The aging process expanded the character and flavors of an already exceptional beer.  It added depth and complexity and never diminishes the base.

Al will be tapping this beer again today (7-30-15) at 4pm.  It will be available by the glass and in 32oz Crowlers to go. (Special thanks be given to Zeroday for helping out in this regard.) Get to Al’s early. This will sell out.

In order to bring this posting full circle I also decided to crack open one of my two bottles of Homewood Reserve (2014) that I have been sitting on.  This bourbon barrel aged version of Blackstrap Stout by East End was a fine compliment to the Sunny Side Up.

It too played with the subtle end of the barrel aging spectrum. The nose is thick of roasted coffee and hints of bourbon. Medium bodied and lighter than the Sunny Side Up.  Homewood Reserve was lightly carbonated but with microscopically small bubbles.  Easy drinking for an aged stout it had a long and very dry finish of coffee, vanilla and slightly of wood.  As the beer warmed up, just a faint burnt smokiness entered with an almost peaty character. The most interesting flavor was a mineral like taste that would be akin to a full bodied deep red wine.  This was both surprising and pleasing.  A great beer.

The thread that weaves all three beers together beyond the collaboration between the two breweries and the similar styles is the understated approach to flavors. These beers work at the edges. Never being over powering with any one taste. Instead they gently suggest various impressions of the ingredients and processes used to make the final product.  This is brewing at a high level.

Post Script: Beer geeks frequently talk of chasing “whales” the seemingly unobtainable beers that many covet. Usually these beers are from far off states sold in incredibly low volumes. I am generally dismissive of these snow flake in hell type beers. I stopped chasing “whales” a long time ago. 

But there are “whales” to be had in our own backyard. I just had three of them. We need to recognize the quality we have locally and cheer this as a grand success for the craft beer community here in Central PA.

Going Out for a Beer? How About Leaving the Kids at Home?

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Mr. HorseNo, sir.  I don’t like it. 

Joshua M. Bernstein writing for Bon Appetit talks about taking his 20-month old daughter out for a beer to Brooklyn’s Threes Brewing among other brewing establishments around the country.

The overwhelming response to this article, as far as I can tell on social media, has been “FINALLY!” or a supportive “Yes!”

I think this is totally crazy.

Some background… I am a father of two beautiful kids. I love them more than anything else in the world. I love being a father.

But I don’t want them at the brewery with me.

Nope.  Don’t want it.

Being a parent is exhausting. It is the hardest job you will ever love and I do it with joy through the exhausting hours and sleepless nights.  But I am not doing it when I am having a beer at the brewery.  More importantly, people don’t want to see me parenting at the brewery.  This is not all about you and your kids.

Some places are for adults.

Places are where adults have adult conversations about adult subjects while drinking adult beverages. I am not interested in curtailing this adult activity due to the presence of children; mine or others.

Quoting from the story: “Just because you’ve got a 20-month-old, it doesn’t mean you don’t have the social desire to try the new kick-as stout that someone is making…”

I get that your desires have not changed but your life has. You don’t need to take your kid to the brewery, just like you don’t need to try said “kick-ass stout.” I get it… but being a parent means I miss out on stuff.  It happens.

Bernstein also goes on to tout that introducing kids to the community helps to “not demonize something.” I think this is a stretch. It is entirely possible to teach children to later as adults imbibe responsibly or about the benefits of a social libation without taking them to breweries as a baby.

Yes, I understand Bernstein’s point about the kids come first, and that there are rules about having kids at breweries after 7 pm or later.  I appreciate that if his kid melts down he leaves the establishment. I get it that historically beer gardens were family affairs.

Historically, kids were in the labor force too. Sometimes kids just don’t belong certain places.

I don’t go to breweries as frequently as I like. When I do it’s for a shorter time than I would otherwise plan. This is due to being a parent. It’s my first responsibility. I balance my desires with the needs of my kids and the inherent responsibilities that come with it. Its called being a grown up.

Does this mean I think you should not take your kids to the brewery?  Hardly.  I am not that judgmental. Just don’t ever expect to see mine there.  I am there for adult time.

Iteration and Variation

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Over the past few months I have been enjoying the light, crisp and easily quaffable styles of the summer beer drinking season. Session IPAs, Goses, Berlinger Weiss and Hefeweizens have been taking up plenty of space in my fridge.

But I love stouts. They were my first love when coming to craft beer and they always draw me back.  So a week ago when I saw a lonely bottle of the new Blackwater Series Choklat Oranj from Southern Tier I knew it was time to mix it up.

A little background…

As far as I can tell, and this is my educated guess, the Blackwater Series are Imperial Stouts brewed with the same four “mother” malts and two “father” hops. This provides for iteration. Using the same base for each brew allows for variation while also breeding familiarity. The Blackwater Series is made up of Choklat, Crème Brulee (the most impressive of the bunch), Warlock (a pumpkin beer) and Mokah.  Previously, this series also included Jahva and Oat.

Choklat Oranj is the newest edition to this series and is another great iteration. It takes the familiarity of the series and the big chocolate flavors of Choklat and adds a refined orange breeziness. Opening the 22 oz. bomber and pouring into a snifter you first get whiff of dark chocolate buddied up with orange oils. The beer sits dark as pitch in the glass with no head.  It drinks heavy but with a curvy body like a playboy centerfold. Chocolate and roasted malts dominate with a long sweet finish of orange peel.  This is like drinking a liquefied Terry’s Chocolate Orange. I would be stunned if that was not part of the inspiration. The beer is silky with a lingering orange and citrusy release.  While the beer is 10% ABV it never gives a hint of the booze even as it comes to room temperature.  Drinking this beer slightly warm really opens up the flavors as the orange acidity is boosted late in the drink.  Let this sipper rest in the glass and enjoy it slowly.

What Southern Tier have done here is create a dessert beer just like its brothers, that fits right between Choklat and Crème Brulee in sweetness.  Oranj is not as creamy as some others in the series and is more acidic; making it more versatile in potential pairings.

The “variation on a theme” works well with the Imperial Stout style.  Locally, Spring House Brewing Company does something similar with their stouts: Planet Bean Coffee Stout, Satan’s Bake Sale (Mint Chocolate Chip) Stout, Kerplunk! Imperial Chocolate Stout, and the very impressive combo of Big Gruesome (Chocolate Peanut Butter) and ‘lil Gruesome (Peanut Butter and Jelly) Stouts. They all have a familiar backbone. The iteration and slight variation provides for exploration of how flavors can be magnified, muted, or changed via slight alterations and bold flavor additions.

It may still be the heat of summer but a sweet, thick stout can be just the ticket to changing up your beer choices. Sweet stouts are undeniably a great way to finish a fine dinner.  You would be hard pressed to find one better suited to the task than Choklat Oranj or any of the other Blackwater Series beers.

Post Script: During Harrisburg Beer Week’s Little Big Beer Fest the ladies at Stouts and Stilettos were pouring their collaboration with Pizza Boy Brewing, Sun Kissed Stout.*** Sun Kissed was an imperial chocolate and orange stout; as such is easily comparable to Choklat Oranj.  Similar in style and intent these two had a number of differences according to my notes and recollection.

The Sun Kissed Stout was lighter in body and was deeper in the roasted malts. This impaired a slight smokiness to the nose and finish.  The flavors imparted by the fruit in Sun Kissed was closer to orange rind and pith as opposed to the Southern Tiers orange oils. While the Oranj skews towards sweetness, the Sun Kissed had a bit of spiciness and roasted flavors. Both were great beers… the good news is while it may be hard to find you can still pick up a bottle of Choklat Oranj.

***It really should have been called Orange In The New Black Stout

Taking the Next Step with Boxcar Brewing Company

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Boxcar Brewing Company in West Chester has been a regular stop for me when I travel out to the area.  I always enjoyed swinging by the old brewery located in a small industrial park.  I would pick up a couple growler fills and later as they grew, some six packs.  Boxcar’s Mango Ginger IPA was always a hit and worth the stop by itself.

Recently, Boxcar opened a pub/restaurant a short drive from their brewery.  It took over a club, The Note, which was owned and operated by Bam Magera of Jackass fame.  I never had the pleasure of visiting the old haunt but the new place, completely remade by Boxcar, is a wonderful establishment for grabbing a beer.

Delicate winks to the train and hobo themes they use in naming their beers are carried out smartly for a warm atmosphere.  Antique luggage and train memorabilia throughout, along with wooden train whistle tap handles provide a nice touch. It has a prohibition feel with enough consideration towards the namesake to make the theme different than other 20’s era brewpub decor.

When I visited, the place was playing an excellent mix of swing, Rat Pack and Ska music.  Seriously, great music selection. I have a soft spot for Save Ferris.

My first beer was Coal Runner Stout (Nitro) served in a beer can glass.  This Irish Dry Stout had plenty of coffee notes in the nose. Roasted malts and chocolate flavors in the middle were accompanied by a creamy and thick mouthfeel.  The finish was very dry and easy.

Dolly Flopper Season IPA was the best part of my trip.  This floral and citrusy IPA was phenomenal.  It had an orange marmalade like finish that was long and sweet and unlike any other IPA.  I asked the friendly bartender (Nicole) what hops were used in this beer or if orange peel was incorporated.  She did not know.

So she just picked up the phone and called one of the owners, Jamie Robinson.  He got on the line with me and we talked about Dolly Flopper for about ten minutes.  Five hops were used in the boil; none particularly remarkable or unique except for the last one… German Mandarina Bavaria.

German Mandarina Bavaria is an experimental hops strain that has strong tangerine and citrus notes.  Jamie was really happy with how the beer turned out and he should be. Dolly Flopper was an excellent beer and is highly recommended.  The orange marmalade finish completely made the beer. Jamie taking the time out of his busy day to talk with me about his beer and Boxcar’s brewing process was much appreciated and showed the level of interest they have in the consumer.

The other seasonal beer that day was Citrus Wit.  Cloudy and refreshing this beer is just as advertised.  Lemon and orange in the nose and crisp and dry in the finish. Light-bodied and perfect for a hot day or with a light lunch.

Boxcar’s flagship beers are all worthy of your consideration but especially the previously mentioned Manger Ginger Pale Ale (especially good when fresh) and Boxcar Passenger Ale.  Passenger Ale is a light-bodied mildly hopped drinking beer.  A classic pub ale, this one clocks in at 4.7 ABV and goes down easy all day.

Taking the next steps and transitioning from brewing and locally distributing beer out of what was an industrial park sized garage to opening a restaurant/brewpub is fraught with issues.  The financial implications are serious and the expansion and growth can cause various headaches, if not fatal flaws to a business.  To see Boxcar take this big step with aplomb and early success is great news going forward; and good for the area.

If you are in West Chester I hope you take the time to check out Boxcar Brewing Company.  They are making some interesting beers, not just the exceptional Dolly Flopper.  Their hours and offerings are on their website.

Happy Second Anniversary to Roundabout Brewery

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cropped-cropped-Roundabout-Brewery-the-one2

The below link is from the Pittsburgh Tribune-Review and is a quick write up about Steve Sloan, Owner and Brewer at Roundabout Brewery in Pittsburgh, PA.  It is easily one of the best profiles of a brewer I have read in a long time.

After I moved from Pittsburgh more than a decade ago I lived in Midtown Harrisburg.  Steve and his lovely wife Dyana were neighbors.  Steve was then head brewer at Appalachian Brewing Company.  This was during my formative years of craft beer drinking.  When I first met him, I remember saying “Whoa! You make the stuff.  That is amazing.”  Steve’s reaction, “Yeah, it’s no big deal.”

After leaving ABC, Steve brewed for Firestone Walker Brewing Company and then at Church Brew Works which won national Best Large Brew Pub by his hard work and genius.

And yes… He is a genius.  Just read the article.

I have stopped by Roundabout twice… both times it was amazing.  The Ginga Wheat is the best example of using ginger in a beer hands down and is one of my absolute favorite wheat beers. The Hy-PA is devastatingly good.

(Side note:  My Roundabout stemmed is by far my preferred glassware; as Untappd followers can attest.)

There are many reasons I miss my hometown… The exploding craft beer culture in the area adds to my longing.  I am glad to see Steve settled there.

Now go read the article… http://triblive.com/lifestyles/fooddrink/8705719-74/sloan-brewery-brewing

Fresh Flick and a Fresh Beer.

~ Bearcat ~ 2 Comments

Brewed in the Burg

This past weekend GK Visual and SaraBozich.com released Brewed in the Burg, a documentary now available online at Vimeo. This film debuted during Harrisburg Beer Week to resounding praise.

I caught it then but now that it is online, I wanted to take the time to really digest the film. It was an opportunity to pick up on all the nuance and ideas kicked around by the Who’s Who of the Harrisburg-area craft beer industry. It is an impressive line up of interviews:

So I hunted down the freshest local beer I could find to enjoy while watching. I found the perfect beer. It was a Crowler of Pizza Boy’s Murren River IPA; a super fresh batch tapped just two days prior (7/12/15).
The Murren River was piney and dank in the nose. Heady as hell, this straw colored American IPA is excellent from start to finish. Well bodied with a great clean mouth feel it providing a firm head that laced the glass perfectly. Murren River had a slight sweetness that was cut with balanced piney and citrus hops. The finish is of orange and a subtle hint of earth and grass. It came with a long dry finish that belies the easy drinking tones. This beer clocks in like a Cruiserweight with 7.6% ABV but drinks well below its weight class.

I loved this beer and it merges perfectly with a important quality of craft beer discussed within Brewed in the Burg. Right in the middle, it discusses the importance of freshness. This is the obvious and unassailable advantage of drinking local craft beer. It is impossible to get a beer as fresh as I did today any other way. This matters. It tastes better and you are getting the beer exactly as the brewer intended.

The other themes discussed are true of any craft beer community: supporting local business, fraternity between brewers, friendships cultivated among beer drinkers and a love for great beer.

The way this film is true to Harrisburg is the people on which it focuses. It could get easily lost that this documentary is about just craft beer brewed in Harrisburg. What Sara and GK Visual have done is weave a story about local brewers, small businessmen and women, beer drinkers and people that write about it or just enjoy drinking it. These are salt of the earth people that are doing extraordinary things in an extraordinary industry. Stick around and watch the outtakes… This was a great reminder that these are just hardworking people; many of them making good on a dream.

Craft beer becomes a conduit for telling their story. That is the take away from Brewed in the Burg. The slickly shot and edited documentary is about the people that make the local craft beer industry possible.

Please check out the video at http://vimeo.com/gkvisual/brewedintheburg and use the tip jar. Brewed in the Burg is a movie worth a couple of your bucks. This doc will give you an understanding of how a sublime Intangible Ale, a crisp Sunshine Pils or whatever you are nursing at ZerØday got into your glass. Through people’s hard work and dedication to the craft of brewing beer.

Hops ‘N’ Clocks

~ Bearcat ~ 3 Comments

Rod Smith and Chad Rieker from CKW with their Major Award

This past Friday The National Watch and Clock Museum hosted their eighth annual Hops ‘N’ Clock beerfest in Columbia, PA.  This was the fourth time I have attended this unique and perennially sold out event.  The National Watch and Clock Museum is one of those great secrets of Central PA.  It’s a hidden gem.  Since opening in 1977 it has grown from less than 1,000 pieces to more than 12,000 artifacts and time pieces detailing humanity’s efforts of tracking the passage of time.

In early July each year the museum invites local brewers and restaurants to take over the building and ply visitors with tasty libations and light fare.  For a small donation ($30) you get a ticket for three hours with a up to a dozen breweries and a near equal number of restaurants each offering generous samples with the opportunity to check out the entire museum.

This year saw a great lineup of Lancaster and York based breweries including, Gift Horse Brewing, Wacker Brewing, Lancaster Brewing Company, Liquid Hero Brewing, and Columbia Kettle Works; as well as Roy Pitz Brewing, and Troegs. Bailee’s Homebrew & Wine Supplies had an assortment of homebrewed beers and offered tips for prospective and established homebrewers. The fest was not all beer with J & J Miracle Mead and Wyndrindge Farm poured samples of a mead and hard cider.

A number of great food options included two from Columbia; Prudomme’s Lost Cajun Kitchen and Bully’s.  Both restaurants have impressive and well curated beer selections if you are ever in the area.

Music was provided by Fire in the Glen playing a lively mix of traditional Irish and Scottish folk/drinking songs.

The sold out event was well attended but not overbooked.  It was easy to get a refill with more than enough of time to try all the offerings.

Many great libations were on hand but some of them stood out more than others:

Odin Stök by J & J Miracle Mead is a fully fermented buck wheat honey mead.  It drinks dry and heavy; tasted of buck wheat honey but lacked any of the sweetness.  This was my first time trying mead and it was an interesting experience.  Clocking in at 18% ABV, Odin Stök was for sipping and would make for a nice after dinner drink.

Citra Wheat by Gift Horse Brewing Company was a well-executed American pale wheat ale with a healthy dose of Citra hops.  Dry and citrusy it made for an easy drinking beer that stood up well among a room full of good brews. Gift Horse’s Roasted Irish Ale was also good with plenty of roasted malts and bready notes.  Gift Horse is still working towards completing their brewery in York but once it is done I plan to pay a visit.

Rülpsen Meister by Liquid Hero Brewery is a Roggenbier.  If you have not heard of the Roggenbier style you can be forgiven.  It was a first for me as well. I don’t know if Rülpsen Meister was true to style as it was my first but it did have a great rye spiciness along with a solid body while being quaffable.  If you get the chance to grab one of these it is highly recommended.  Each year that Liquid Hero has come to this event they bring a surprising style or uniquely brewed beer.  It’s shows commitment to the event and is really appreciated.

Bitter Beer Face by Bailee’s Homebrew was a 100 IBU pale ale that lived up to the great name.  The homebrew was an impressive tasting beer regardless of it being brewed in someone’s garage; I assume.  A intensely bitter pale ale dosed with a variety of hops.  It provided a dry long finish that showed off the resin and dank flavors.

Citra Session by Columbia Kettle Works was the best beer I had all night.  It was perfectly executed and showed off the Citra hop flavors beautifully. Heavy in citrus and tropical notes in the nose with a slight grapefruit.  It was properly bitter with a clean and light mouthfeel and a crisp finish.  Easy drinking and refreshing, Citra Session stood head and shoulders above the rest.  I was also not the only one to think so highly of the most local of brewers attending as Columbia Kettle Works won the “People’s Choice Award.”  Columbia Kettle Works is a short five minute walk from the museum and had plenty of local support.

Hops ‘N’ Clocks was a great event that supports a great museum.  If you would like to attend next year look for it the first Friday after the 4th of July with tickets going on sale in early June.  It is a great time and provides needed support for a community trust and you will be hard pressed to find a more unusual atmosphere for holding a beer festival.

Defining Craft Beer

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Reinheitsgebot

A lot of hay is being made these days over the definition of “craft beer” and “craft brewer.”  Recently it appears most of these arguments stem from opposing legislation called the Fair BEER and Small BREW Acts. When boiled down, these are tax bills. Seeking to create tax relief for either small brewers (what you typically think of as craft) and big brewers (AB, MillerCoors, or The Macros). As much as I would like to wax public policy and argue that “one man’s tax relief is another man’s tax loophole” this specific issue is moot as the legislation is all but dead.

But these bills did leave the beer community with one interesting question: “Is The Boston Beer Company (AKA: Samuel Adams) a Craft Brewer?”

The question is born out of the proposed legislation’s definition of “craft brewer” being set at less than six million barrels annually.  Assuming the continuation of their current rate of growth, Boston Beer would be a macro by definition sometime in or around 2018 when it is projected to produce more than six million barrels annually.

Bryan Roth over at This Is Why I’m Drunk postulated, reasonably so, that the volume of hard tea and hard cider produced by Boston Beer has resulted in it no longer being just a beer company. Simply stated, beverages other than beer are boosting the profit margins, significantly so, that the craft brewer distinction is reasonably in question. He makes an interesting and valid point in regards to The Boston Beer Company.

But I think the question still remains… What makes a brewery “craft?”

I am going out on a limb here but I don’t think it is based on volume. It is not based on an arbitrary number of barrels produced per year. That is exactly what the figure six million barrels is, arbitrary.

To me craft brewing is about the art of brewing and a philosophy. It is about being committed to the product and the customers who buy the product. There is an entire community of beer drinkers in this country that are committed to drinking real beer. This sub-culture is made up of beer snobs, beer geeks, beer evangelists, home brewers, and community and regional breweries. In many cases once regional breweries now have bi-coastal operations and/or nationwide distribution. If there is one thing all these players have in common it’s a stake in the industry they love.

To define this fine libation and the people that make it as being craft or not craft based on arbitrary volume numbers does nothing to help understand the product nor the people making and consuming it.

So I offer this definition:

Craft Beer (krăft bîr)

n.

A fermented alcoholic beverage brewed by practitioners with the best ingredients, skilled artistry, manual dexterity, ingenuity, and exceptional quality.

Is this definition perfect? Probably not. I am not quite that arrogant and I am sure Budweiser would say their adjunct lager swill fit that definition to a T.

So maybe this is just a start to having a serious discussion about what makes craft beer, craft brewers and craft beer drinkers the incredible movement it has become. Because arguing it’s about volume says nothing about what is really important…making and drinking good beer.

Postscript:  As I wrote this I really tried to develop in as few words as possible what defines craft beer. But this is just one guy’s musing about beer and brewing. What you see above is my best shot at it. Others certainly can do better. What may be necessary is for American craft brewers to adopt their own version of the Reinheitsgebot, The German Beer Purity Law. This could be a way for the craft beer industry to define itself. 

It would be up to brewers to determine what it means to be craft and to do so with intent. This should be done as a recognized understanding and commitment for the sake of the consumer.

The incredible limitations of the German Purity Laws obviously do not fit for the American craft beer industry but the intent at its heart does. An incorporation of guild regulations, adhered to by brewers in the collective, could help an industry experiencing skyrocketing growth and stave off the potential fallout of a bursting bubble in the years to come. It would be a promise to the consumer that the product adheres to strict and exacting standards and that it is of the highest quality.

Is doing this very, very difficult? Yes. But as Nicolas Winton said “I work on the motto that if something is not impossible, there must be a way of doing it.” This is not impossible.

Celebrate Independence Day with Beer Brewed by Independent Brewers

~ Bearcat ~ Leave a comment

The Fourth of July is a great holiday and this year it makes for a three day weekend.  Friends and family getting together to cookout, hang poolside, stay out late playing cornhole and drinking beers.

What is not to love?

If you are hosting or will be visiting a Fourth of July party this weekend here are some beers you should consider picking up.  All are available in cans (or a Crowler) that way you can just throw them in the cooler and forget about it.  No time to over think it or pick out the proper glassware.  This is beer for drinking.

Paideia by St. Boniface Brewing Company – I raved about this beer when I wrote about St. Boniface a month ago and it is perfect for this weekend.  Citrus and tropical notes in the nose and well balanced. It is quaffable while being very flavorful.  I would take this over any Session IPA.

801 Small Batch Pilsner by Uinta Brewing – Light bodied and smooth, this pilsner was described to me by a friend as a “creamier version of Miller Lite.”   That is spot on and a compliment to both its flavor and drinkability.  801 like any decent pilsner is perfect for downing during the high heat of the afternoon.

Summer Love by Victory Brewing Co. – While being what I assume is the official beer of summer over at Stouts and Stilettos it is also a damn fine beer for drinking while watching a baseball game. It has a great Citra hops finish that draws you back to the beer sip after sip.  It is so very good and probably the easiest beer on this list to find.  Great for the whole summer or while watching fireworks on Saturday night.

Snapshot by New Belgium Brewing Company – This unfiltered wheat beer is refreshing with plenty of citrusy hops and a slightly sour finish.  The use of lactobacillus in the fermentation gives this beer a subtle and easy pucker.  Snapshot is sweet and tart with its soft lemon notes and really delivers a great flavor.  This one is just outside the norm for a wheat beer and I loved it.

Jammer by Sixpoint Brewery – Jammer is slightly salty, slightly sour like a fine Gose should be.  It is so easy drinking that you will be thankful that is only comes in at 4.2% ABV.  As refreshing as they come and the semi-dry finish will make the six pack disappear quickly.  A little hard to find as the first run kind of sold out but worth the hunt if you can track some down.  According to Sixpoint more is on the way.

White Thai by Westbrook – A cloudy Belgian white beer brewed with lemongrass and ginger root this beer has a great citrus flavor upfront followed by a slight spiciness in the finish.  The Sorachi Ace hops give this beer a white wine like undertone on which the lemon and ginger notes play.  This beer will play well at the Fourth of July that takes itself and the food seriously.

Hater’s Tears by Pizza Boy Brewing Co. – If you are looking to fill a Crowler to take home or to a party I suggest this Gose.  It is crisp and refreshing and has the added bonus of thumbing your nose to people that complain about the price of very high quality, very low quantity beer.  I wrote about the controversy that sprung this beer to life and after having a glass of this beer, I recommend it.  Though it is a bit unusual to say…the beer is as great as the glass it came in. (Seriously, click the link.)

Now grab a hot dog with some spicy brown mustard (as God intended) and crack open one of these tasty beers to celebrate the birth of our nation.  Cheers and happy Fourth of July.

Juxtaposed Breweries Help Define Community Brewing

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Even given the explosive growth of the craft beer industry it may seem strange to say that sleepy little Elizabethtown, PA has two breweries. Moo-Duck Brewery opened eight months ago and has a wonderful location a stone’s throw across from the beautiful train station. Then, this past week Cox Brewing Company opened its doors to the general public for growler fills.

A fellow beer drinker and I decided to visit the two during an especially rainy day. What we came to find is two completely different approaches to craft brewing.

Our first visit was to Cox Brewing Company. Cox is a veteran-owned brewery started by Nick Cox and Tim Kreider. Pulling up to the industrial park located brewery you immediately get a sense that these guys are passionate about their service to this country and brewing beer. The winks and nods to military service are everywhere but are not overwhelming and tastefully give it character.

Three beers were on tap: Liberty Lager, 82nd Amber Ale and CH-47 IPA. Talking with Nick and Tim about the beers showed they had put thought into their product and its place in the local market. Cox makes beer for people that may not have considered trying a craft beer. The three brews are as approachable as the men brewing them.

The Liberty Lager is a pale lager brewed for the guy that likes an ice cold Budweiser tallboy but wants something with a bit more bite, or to support a local business. The beer was dry and clean with a easy noble hops bitterness in the short finish.

82nd Amber Ale was the best of the three with a great color and a thick frothy head that sticks to the glass. Medium bodied with a proper malts and hops balance for the style. Tim put this beer as between a Yuengling and Sam Adams and that description nails it. The guy that regularly orders a “lager” at the bar would be wise to consider this one.

CH-47 IPA is a crisp ale with a easy drinking bitterness. CH-47 is not bombed out with hops but instead provides a gateway for the first time IPA drinker. Clean in the start with a slightly dry finish it would make for a nice compliment to a burger.

Brewing beer requires hard work and can be described as an investment of “blood, sweat, and tears.” For Nick and Tim this looks to be true. They are investing themselves in this business. In fact, Tim lost three fingers building a Jockey Box; due what I assume is to an accident with a saw.  Nick and Tim are committed and passionate about both beer and veteran service.

When asked if they plan to sell pints at the brewery they expressed a focus on continuing to to serve their bar and restaurant customers in the area. They do fill growlers and offer generous samples at the brewery making it well worth a visit.

Our next stop was Moo-Duck Brewery; a short five minute drive from Cox. I have visited Moo-Duck about a half-dozen times since their opening and after about eight months I feel like they are starting to hit a stride. The beers are coming into focus; as exemplified by their two seasonal beers now on tap.

Honey! Strawberry Blonde is brewed with 48 pounds of fresh local strawberries, carefully picked and cleaned by hand. By the pictures in the link you can see they are the tiny, bright red variety; these I personally favor. The only thing the beer missed was tiny seeds to pick out of your teeth. Crisp and refreshing but not overly sweet. Its soft pink hue and bubbly light body complimented the flavors well. Strawberry in the nose and slightly tart and sweet in the finish. It was wonderful and the perfect example of what is possible with local seasonal brewing. It is highly recommended.

The last beer of the day was Big Sit Summer Ale, another fruit beer made with lemon and orange peel and dosed with orange blossom honey. The citrus tones are evident in the nose and the honey comes across nicely in finish. Light and refreshing with lemon and orange coming though as equals playing well together. Eminently drinkable this is a great beer to enjoy on your back porch.

Kristen Brubaker was tending bar and again greeted me with a warm welcoming approach and was quick with a refill of my glass. Talking with her that day and with Mike previously reveals the different approach this couple has compared to their new neighbors. Mike (the brewer) and Kristen are former environmental educators. This permeates their approach to both the brewing and the business. These beers and the food they offer are based on what is local and fresh and are just outside the mainstream.

These two breweries are juxtaposed in many ways that provides a fascinating look at the different approaches available within this booming industry. Cox Brewing Company and Moo-Duck Brewery are servicing the same community in different ways; both in brewing style and business plan.

While Cox is sticking to traditional styles, Moo-Duck is trying daring variations on the classics. Cox is servicing local restaurants and only recently started selling growlers. Moo-Duck is slinging the beer at their own bar and only going into restaurants and bars cautiously; as they pointed out in a recent Beer Busters podcast.

But both are clearly committed to the community. Cox is partnered with veteran charities that they support and are doing good by those that served. Moo-Duck partners monthly with a local charity to offer a “charity brew” providing 50 cents from each pint sold.

Moo-Duck and Cox are both an example of what community brewing is capable of providing.  Breweries historically had been and should be part of the community they service.  Seeing this develop in Elizabethtown is adding to the quality of the community.  “Drink local” is not just a slogan. Drinking local beer is good for the economy and for the industry. So if you are in or near western Lancaster county or just passing through… give these two a try.