summer issue 2015

RYAN KRILL

draught lines

Cape May Brewing CoMpany

contents11 10 THINGS YOU DIDN’T KNOW ABOUT WEYERBACHER BREWING CO.

15 THE BOOKSHELF AMERICAN SOUR BEERS: INNOVATIVE TECHNIQUES FOR MIXED FERMENTATIONSBY MICHAEL TONSMEIRE

16 RYAN KRILL OF CAPE MAY BREWING COMPANY GETS DRAUGHTED

22 SESSION BEERS THAT PACK A FLAVOR PUNCH AND THEY ARE NOT ALL IPAS

11 15

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Editor in ChiefMaryanne Origlio

Senior EditorMaureen McCoy

Contributing WriterJulie Kovaleski

Contributing WriterMeredith Rebar

Art Director/PhotographerLoren Leggerie

Art Director/PhotographerMichael Kuchar

Guest WriterSteve Hawk

spring/summer 2015

draught lines

ON THE COVER: Ryan Krill of Cape May Brewing Co.

A Draught Lines staff member came into work one morning waving around a few sheets of paper and said, “You have to read this.”

Printed on the back of an old email was an article that appeared in GQ’s October 2014 online blog. In a voice that was a combination of shock and disgust, the co-worker contin -ued, “This article is written by a famous chef who says he hates fancy beer, but loves cheap, watery swill.”

This chef, who goes on to say that popularly priced, light beers are great with food, particularly the spicy variety, is David Chang. Chang has a string of top-notch restaurants. His first, Momofuka in the East Village of NYC, is always tough to get into. If you’re a foodie, Chang is a big deal.

He’s written best-selling food books, and has been a judge on TV shows like Top Chef All Stars. Chang, along with celebrity foodie Anthony Bourdain, even had a 16 part series on PBS called The Mind of a Chef. The guy has serious food cred.

So why would Draught Lines, a magazine, devoted to craft beer, repeat what this “better beer basher” had to say?

Chang did say that he thinks lots of craft beers taste really good and the point he makes in GQ is actually a very good one. People should be able to drink whatever kind of beer they like, without having to suffer snide remarks from the self-appointed beer police. You have the right to choose. And when you do, the choice will not be held against you in a court of law.

Thank you, David Chang for keeping it real. We are all entitled to drink what tastes good to us. Draught Lines will always present beers for our readers’ consideration, but we respect everyone’s right to drink whatever they like.

A Few Words From The Editors...

Dear Beer Aficionados,

Cheers,

The Draught Lines Editorial Staff

draught linesis a publication of Origlio Beverage. All rights reserved.

3000 Meeting House Road, Philadelphia, PA 19154

Mark Your Calendars

International Great Beer Expo | Philadelphia, PA

May 30, 2015 - Philadelphia Navy Yard

Washington Crossing Brewfest | Washington Crossing, PA

May 2, 2015 - Washington Crossing Park

Sly Fox Bock Festival and Goat Races | Pottstown, PA

May 3, 2015 - Sly Fox Brewery

Yardley Beer Fest | Yardley, PA

May 9, 2015 - South Delaware Ave, Yardley

Philly Beer Week 2015 | Philadelphia, PA & Surrounding Suburbs

May 29 – June 7, 2015

For more information about these events, and others

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For an electronic version of this publication, visit:www.origlio.com

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RAVEEVIEWS

Poached Salmon in UnibroueBlanche de Chambly with

Homemade Salsa

- Recipe courtesy of Unibroue

Ingredients1 1/3 lb. salmon1/2 cup Blanche de Chambly

For Salsa1 Tbsp. olive oil2 tomatoes, diced1 mango, peeled and dicedJuice of half a lemon1/2 a red onion, diced1 bunch fresh basil, washed and mincedSalt and pepper

Fish PreparationPour beer into a saucepan and add salmon skin-side down. Cover and poach for five minutes over medium heat.

Salsa PreparationMix onion, tomatoes, mango and basil in medium size bowl. Add olive oil, lemon juice, salt and pepper.

On a platter, place the fish skin-side down. Top with salsa and serve with a green salad or serve fish cold in the salad.

Serves 4

The First RefermentedWhite Ale Crafted in

North AmericaIs Now Available in

12oz Six Packs!

Samuel Smith’s Organic Chocolate Stout

BEERREDISCOVERED

Tim StammenCraft & Specialty Sales Manager, Origlio Beverage

The Samuel Smith Brewery in Tadcaster, England is known for excep-tional beers, fermented in ‘stone Yorkshire squares,’ for a fuller-bodied taste. Tim Stammen, Craft and Specialty Sales Manager for Origlio Bev-erage, is a big fan of the brewery’s beers, but he is particularly fond of their Organic Chocolate Stout. “The first time I tried this beer was at the end of my senior year in college. My friends and I were “borrowing” some beers from the fridge of my roommate’s father and we happened upon Sam Smith’s Chocolate Stout. Being a college student with limit-ed resources, I was used to slugging back inexpensive brews without much taste, so I was intrigued by the idea of a chocolate beer. After I took my final exam, I was ready to celebrate, and excited to do so with a ‘better beer’. I remember being amazed at how smooth it was. A great beer, coupled with the fact that I was finished with school, made for a memorable experience.”

Years later, Stammen was lucky enough to visit the Samuel Smith brew-ery where he enjoyed a few Chocolate Stouts over lunch with Samuel Smith Brewmaster, Colin Carbert. “It was an awesome experience,” Stammen says. “Listening to him talk about the beer in the same way a parent would speak about their child, reinforced my affection for it. He was so passionate.”

So why aren’t more people enjoying this exquisite beer that is the perfect marriage of a satisfying stout and luxurious chocolate? “We have shied away from some of the amazing imported crafts, and it’s a shame,” says Stammen. “Sam Smith’s Chocolate Stout is so well made. Flavorful but approachable, it’s a great discovery or ‘bridge’ beer for those who are interested in craft, but don’t want to dive right into the deep end. With all of the amazing IPAs out there, I get caught up drinking hops, hops and more hops, it’s nice to give my palate a different experience and play on the sweet, malty side of the beer flavor see-saw.”

Speaking of the sweetness, chocolate stouts are the perfect complement to chocolate or fruit desserts. And, according to Stammen, “Chocolate stouts are perfect for layering with other beer styles. My favorite mix is Sam Smith’s Chocolate Stout with Wells Banana Bread. I also find my-self reaching for one when I’m feeling a little fuzzy the ‘morning after’ because it has a lot of flavor similarities to chocolate milk,” he laughs.

There are a lot of great chocolate stouts out there, but as far as Sam Smith’s goes, Stammen says, “It was my first chocolate stout and nos-talgia goes a long way with me. It’s like a first car or a first girlfriend, Samuel Smith’s Chocolate Stout will always hold a special place in my heart.”

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Summertime means spending more time outdoors and cans make it even easier to bring your favorite brews along on outdoor adventures. Not only are cans one of the hottest packaging trends, they also protect the beer from harsh elements, block out light and are more environ-mentally friendly than bottles.

for Every

Quest A Can

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Leading the way for craft beer in a can, Oskar Blues began canning their flagship Dale’s Pale Ale in 2002. Another notable brewery, not so new to canning is Sixpoint. Originally offering their brews in 16 oz. cans, the Brooklyn-based brewery made the decision to switch to a sleek, 12 oz. can package. “Better beer at a better price makes people happy,” said brewery President Shane Welch. “I’ll drink to that.” 12 oz. sleek cans hold the same amount of liquid as the standard 12 oz. can, but they occupy a smaller space in the refrigerator because they are not as wide. Cans are also a staple at local brewery, Sly Fox – the first brewery in the Mid-Atlantic region to install a canning line. “Cans are much safer than bottles from a shattering standpoint and are therefore more acceptable to have outdoors,” says Sly Fox Beer Ambassador Jake Borer. The launch of Helles Golden Lager in 2013 marked Sly Fox as the first brewery in North America to utilize the innovative 360 Lid can technology, developed by Crown Holdings, Inc. The entire lid of the can is re-movable, enhancing the drinking experience. “This technology al-lows the full flavor and aroma of the beer to hit the drinker’s senses and makes the can an even more appealing package for outdoor activities,” said Sly Fox Head Brewer, Brian O’Reilly. Sly Fox 360 IPA is also available in these innovative cans. The canning craze is far from over. More and more breweries are canning their beers and for good reason. Harpoon recently an-nounced that they will be releasing all of their core and seasonal

offerings in cans this year and, Firestone Walker released three of their popular beers in 12 oz. cans. Brewery co-proprietor Da-vid Walker explains, “We could have rushed into canning a few years ago, but we wanted the timing to be right.” Brewmaster Matt Brynildson adds, “The market for canned craft beer is now hitting its stride, and canning technology has come a long way in a short period.”

With so many canned options, the selection process can be over-whelming. Luckily, a few of our favorite breweries offer canned variety packs. Blue Moon’s new Brewmaster’s Summer Cans Sam-pler includes their flagship Blue Moon Belgian White Belgian-style Wheat Ale, Summer Honey Wheat and White IPA. Oskar Blues’ CANundrum variety consists of Dale’s Pale Ale, Mama’s Little Yel-la Pils, Old Chub Scotch Ale and the new, Pinner Throwback IPA. Sly Fox offers the quartet of Pikeland Pils, Phoenix Pale Ale, Rt 113 IPA and Helles Golden Lager in their Box Set, giving the sampler a glimpse into the potential depth available from a brewery that prides itself on authentic representation of classic beer styles.

Because there are so many wonderful canned beers available today, it only makes sense to pair them with some popular summer activi-ties. So, no matter what your weekend brings, you will have a great canned craft beer companion!

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BikingCycling has always been a huge part of Oskar Blues’ culture. So much so, that they created REEB cycles in 2011. Their bikes are created entire-ly in-house using 100% American-made materials. And, the brewery’s REEB Ranch, a 145-acre farm that serves as a beer and bike haven was opened in North Carolina last year. “We’ve been able to integrate our passions of the brewery, farm, restaurants and REEB Cycles into much of what we do,” says Oskar Blues founder, Dale Katechis, “and the REEB Ranch continues that effort.” The brewery’s newest year-round canned offering, Pinner Throwback IPA, combines eleven different va-rieties of hops for a juicy, tropical taste and aroma, perfect for refueling after a long bike ride.

Surfing Surfing and California go hand in hand and lucky for us, some Cali-fornia-based breweries make awesome craft beers in cans. Pack some Firestone Walker cans in your beach bag for your next trip to the ocean. Easy Jack, Pivo Pils and Union Jack are all available in cans. San Fran-cisco-based 21st Amendment’s new session IPA, Down to Earth, and their popular seasonal, Watermelon Wheat, would both be excellent choices to bring to your next surfing lesson.

Sailing If a relaxed water activity, like sailing is more your style, bring some cans aboard. No other brewery knows how to navigate the water better than Heavy Seas. Pack some beers from the Baltimore-based brewery or you’ll be forced to walk the plank. This pirate-themed brewery of-fers adventuresome styles like CrossBones Session IPA and the seasonal Smooth Sail Summer Ale. Rhode Island is another state known for its beautiful harbors, and summer would be incomplete without some ice-cold lemonade to sip in the hot sun. Narragansett Del’s Shandy is a deliciously refreshing collaboration between the iconic lager and the region’s favorite summertime treat, Del’s Lemonade. These beverages will put the wind back in your sails and be a hit on any ship.

Camping Get in touch with nature while sipping some Sierra Nevada Nooner Pilsner, the brewery’s newest year-round offering, available in cans, or their flagship Pale Ale. Camping takes on a whole new meaning at Si-erra Nevada and cans are a natural fit for this environmentally friendly brewery. Sierra Nevada “Beer Camp,” held at both breweries in Chico, CA and Mills River, NC is an annual celebration of craft beer and brew-ing, where novices brew their own beers with Sierra Nevada brewers. Each year, one beer created during Beer Camp is chosen to be sold across the country!

HikingIf you’re looking for a great local brew to take on your next hike, we’ve got the perfect beer for you! The environment means so much to Sly Fox that they’ve brewed a special seasonal release in collaboration with the Schuylkill River Heritage Area – SRT Ale. Sales of this golden, de-licious hop-forward American pale ale will be donated to improve and maintain the 130-mile trail near the Sly Fox brewery in Pottstown and the original Brewhouse & Eatery in Phoenixville. “Brewing a tribute beer to the crown jewel of regional recreation was a natural for us,” says Brian O’Reilly. At 4.6% ABV, this beer was made especially for craft beer fans who love the outdoors. It’s the perfect, post-hike brew!

FishingSoutherners aren’t the only ones who love to fish, but they do make some great beers that pair perfectly with the catch of the day. Shiner Prickly Pear, brewed in Texas and the Louisiana-brewed Abita Seer-sucker Summer Pils both have fruity notes that pair well with fresh fish, gumbo and jambalaya. Bait shouldn’t be the only essential in your tackle box!

Laying on the BeachIf the only summer activity you have planned involves working on your tan, well then, “Find Your Beach” and grab some newly designed Corona cans or sip on 150 years of Mexican tradition and pride by en-joying Victoria, Mexico’s oldest beer, now available in convenient 12 oz. cans.

Wherever your summer takes you - there’s a can for that!

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A peek into one of pA’s fAvorite regionAl breweries

YoU10WEYERBACHER Brewing Co.

THINGSKnowDidn’t About

Although not new to the craft beer scene, bloggers and fans still rave about the innova-tive beers produced by weyerbacher brewing Company. this beloved pennsylvania brewery, founded by Dan weirback exactly 20 years ago, continues to experiment with new and ex-citing beer recipes. You have to wonder about the source of this brewery’s sustained creativ-

ity. Draught lines stumbled upon the answer when one of Weirback’s colleagues confided, “He never met a beer he didn’t want to brew.”

since weyerbacher’s most loyal fans don’t know everything about the brewery, Draught lines did some digging and got the scoop, straight from the source – the awesome members of the weyerbacher team.

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1. The Brewery’s Name Has RootsWeyerbacher is the original spelling of Weirback. Dan’s family mi-grated to America from Germany 200 years ago, and he felt that naming his brewery after the family would be a nice tribute.

2. There’s a Funny Story Behind Blithering Idiot

Weirback and his first sales rep visited a brew pub for an event where the two enjoyed a few (well maybe more than a few) beers together. The next day, the sales rep bluntly told Weirback, “You were a real Blithering Idiot last night.” Immediately, he knew that would be the name of their soon-to-be-released, perfectly balanced barleywine. Six months later, Blithering Idiot became so popular, the demand was triple what they originally brewed.

3. Weyerbacher is Celebrating ITS 20th Anniversary in a Big WayTo celebrate this huge milestone, Weyerbacher is releasing a 20th Anniversary beer and throwing a party! Head Brewer, Chris Wil-son explains, “Our anniversary beer is a Belgian strong dark ale, about 11% ABV. It’s a rich beer, almost black in color and a little less fruity than the special releases we have done in the past. We spent a long time developing our Belgian beer program, so it makes sense to brew a Belgian ale for the commemoration. The beer will feature a new yeast strain that we haven’t used before, so that should be fun.” For details on the Anniversary party at the brewery go to Ori-glio.com or “like” Origlio on Facebook.

4. They Expanded the Brewhouse and Created a Hop Minion“Our new 40 bbl brewhouse was installed and operational in February,” says Wilson. “It’s an American-made system from JV Northwest, designed to make the big beers that Weyerbacher is known for.” Lead Brewer, Scott Bixler says, “With our old system, we literally couldn’t brew enough beer. Now we can brew four batches a day, about 160 bbls in 15 hours.”

On a recent trip to a local brewery, Weyerbacher brewers came across the idea for a new piece of equipment they call a Hop Min-ion. This new creation, designed and welded by an employee, adds a strong, fresh dose of hops to Weyerbacher’s brews. When the beer is circulated through the device it breaks down the hops into small-er particles which are then added back into the fermenter. As for the name, Bixler jokes, “It looks like a minion from Despicable Me! We are hoping to one day paint it to really look like one.”

5. Sunday Morning Stout is NOT YOUR AVERAGE COFFEE BEER“Sunday Morning Stout, the brewery’s newest spring seasonal re-lease, is an American stout aged in bourbon barrels on coffee beans from Fieldstone Coffee Roasters,” says Mike Lubieski, Weyerbach-er’s Regional Sales Manager. The brewery worked directly with the local coffee roaster at the Easton Farmers Market to develop the specific roast used to create this one-of-a-kind beer. Geoff Mi-chalski, Weyerbacher’s Production Supervisor says, “Each barrel is filled with 700 grams of freshly ground coffee, which makes it hard to transfer out of the barrel once it is ready. This beer is truly a labor of love.”

Sunday Morning Stout has the same malt bill as TINY with bitter-sweet chocolate and roasty notes that complement the coffee. “It is finished with an American ale yeast strain that gives the beer a higher carbonation level and no fruity esters that are normally found in Belgian yeast,” explains Lubieski. Every year in March, Weyerbacher will release Sunday Morning Stout, in limited quan-tities, based on the availability of the proper barrels and coffee to make this unique beer.

6. Weyerbacher Recently Released a New Year-round OfferingThis spring, the sessionable sour, Tarte Nouveau joined the brew-ery’s year-round offerings! Lubieski was one of the many who pushed to have Tarte Nouveau as part of their core lineup. “Ev-eryone wanted us to come out with a session beer,” he says. “We are known for big beers and outrageous styles, so drinkers wanted something different from us.” The brewers add Lactobacillus to the beer while it is still in the brew kettle, creating a tart, crisp, lemony taste with beautiful carbonation. At just 3.9% ABV, Tarte Nouveau is the perfect anytime beer.

“weirback never met a beer he didn’t want to brew.”

Dan Weirback, President and Founder

Old Brewhouse New Brewhouse

www.origlio.com 13

FUN FACT: This spring, the not so tiny, TINY was released for the first time in 12 oz. bottles. Until now, the 11.8% Belgian Imperial stout has only been available in large format 750 ml cork-topped bottles. Lubieski says, “TINY will be much easier to get your hands on, 4 packs will be more accessible to everyone.”

7. Last Chance IPA is More Than Just A Good Beer“We first brewed Last Chance IPA about two and-a-half years ago,” says Weirback. “It was a new recipe featuring West Coast hops and an underlying malt flavor.” The brewery donates 5% of the total sales of this beer to local animal missions throughout their distribution area. “Last Chance offers animals a last chance at finding a loving home,” continues Weirback. “We donate to a different rescue mission each month, and to date, we have raised a total of about $80,000, an average of $2,000 to $3,000 every month. We have gotten a lot of support since the beer’s release.”

8. The Brewery has an Extensive Barrel-aging Program Weyerbacher’s barrel-aged beers include Insanity, Heresy, Blas-phemy and Sunday Morning Stout, along with some other limited releases. QA/QC Lab Manger and Barrel Program Manager, Chris Reilly describes their Barrel Program as a creative avenue, “We fill barrels with blends and new brews that we can inoculate with Bret-tanomyces and Lactobacillus to make sour beers. Beer will extract the flavors of the wine or spirits that previously filled the barrels, creating new, unique flavors.” Reilly is currently working with Pi-not Noir barrels which provide spicy, vanilla and dark fruit flavors to the beer. Michalski adds, “We normally get 144 to 288 barrels at a time from wineries and distilleries. Once the beer goes through a primary fermentation, it is put into the barrels, which take a while to prepare. Each barrel is manually emptied of the remaining spir-its or wine, which the team enjoys later,” he laughs. “To fill the barrels, each one is stacked on tall racks, then purged with CO2 and filled with bright beer. The batch is cataloged, shelved and then monitored for a period of time where the beer picks up flavors from the barrel.”

9. Quality Control is of the Utmost Importance Through a partnership with the Philadelphia-based business, In-visible Sentinel, Weyerbacher, along with local brewery Victory, developed a new technology that allows breweries to detect beer spoilers within a three hour window, a process that previously took nearly 10 days. “We strive to put out the same, quality product ev-ery day,” says Reilly. “We monitor the beer and brewing processes down to the microbes and yeast.” Reilly works hard to ensure that there are no spoilers in the packaged beer, and the Pediococcus and Lactobacillus added to produce their sour beers, is done so in a controlled environment.

10. The Tasting Room Offers MORE OPTIONS FOR VISITORSNew legislation recently passed that allows the brewery to sell pints in the tasting room. This change is one that fans are ecstatic about, as beers not available elsewhere can be purchased by the pint. In addition, for each new release, the brewery will host a special event featuring the new beer paired with food from local food trucks.

FUN FACT: Every weekend, Weyerbacher offers free brewery tours, rare beers on tap and various food trucks are always parked outside. Follow @Weyerbacher on Twitter to see which trucks will be in attendance each weekend. Tara Perruso of the Visitor’s Center explains, “We are open sev-en days a week, Monday through Saturday from 12 PM to 7 PM and on Sundays from 12 PM to 5 PM. The free tours are very informative and take you behind the scenes of the brewery.”

Chris Wilson, Head Brewer

Geoff Michalski, Production Supervisor Scott Bixler, Lead Brewer

Tarte Nouveau Tara Perruso, Visitor Center

Sunday Morning Sout

Last Chance IPA

Chris Reilly, QA/QC Lab and Barrel Program Manager

HOP ART

2015 will see a label revamp for all of Heavy Seas’ 12 oz. bottle offerings. The brewery is moving away from the cartoon feel in favor of an “edgier” look.The colors, logo and font style will remain the same, but each brew will have its own, more defined per-sonality.

To create their labels, Heavy Seas works closely with Baltimore-based ad agency, Bevel Design. “It’s a col-laborative process from start to finish,” says Tristan Gilbert, Creative Director for the brewery. When Heavy Seas released two new offerings in January – the year-round CrossBones and the winter seasonal Deep Six, new labels needed to be created for both. “Bevel came up with some great concepts which turned into a completely new direction for us,” says Gilbert. “We knew then that it was time to give a small facelift to the other beers.”

“Heavy Seas’ beer labels have a sense of grit and texture, which reflects our spirit of adventure,” says Gilbert. “We are all about risk taking, rebellion, chal-lenge and an active lifestyle. Symbolizing a certain swagger, our pirate logo is the perfect metaphor, and the ocean has always been one of man’s great-est challenges, and most inspiring adventures. We love people who have the courage and character to take on what life has to offer, aware of the risks, but who embrace it anyway. It’s an attitude and it’s who we are. Labels are extremely important. They are the voice of the brewery and our labels are bold and col-orful like our beer, and the folks who drink it. Our labels can give you a map of what we are all about, but the real treasure is what’s inside.”

“We have gone through several revisions of our la-bels over the years,” says Gilbert, “and we finally de-cided on having a color and graphic represent each beer, creating a unique personality for each, and it also allows our repeat customers to quickly identify their beer of choice. Our flagship beer, Loose Can-non is purple, and because we are located in Balti-more, that was an easy choice. GO RAVENS!”

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AMERICANSOUR BEERS

by Michael Tonsmeire

INNOVATIVE TECHNIQUES FORMIXED FERMENTATIONS

the bookshelfTB

American Sour Beers takes readers through the entire process of creat-ing the unique beer style. Tonsmeire begins with the history of sour beers and an overview of proper brewing sanitation before moving on to wort production. Grain bills, including those used to create such sour beer styles as Berliner Weisse, Lambic, Gueuze, Flemish Red and Flem-ish Oud Bruin are also reviewed in great detail.

From the first page to the last, the technical brewing knowledge of author Michael Tons-meire is quite apparent. American Sour Beers, published by the Brewers Association, is an inter-esting read whether you’re a homebrewer look-ing for inspiration, or a craft beer enthusiast who craves a deeper understanding of this emerging beer style. Tonsmeire, an award-winning home-brewer and certified beer judge is well qualified to write about this funky beer style. And, he uses his blog, TheMadFermentationist.com, to share brewing articles and recipes. Tonsmeire also consults as a Flavor Developer for the brewery, Modern Times Beer in San Diego, CA.

The author then discusses the ingredients used to make sour beers. One such ingredient that affects the overall taste of the liquid is the hops. Tonsmeire says, “In most cases, the combination of assertive bitterness and sourness leads to an unpleasant flavor.” Therefore, hop selection is vital to the outcome of a sour beer and could lead to an undrinkable batch if added in improper quantities. He explains that one way to avoid such a catastrophe is to use aged hops. “Breweries that produce sponta-neously fermented beers often add hops that have been aged for several years prior to brew day. Warm temperatures and exposure to air causes the alpha acids in hops to oxidize, reducing the bitterness they contribute.”

One of the most interesting chapters in the book involves the exam-ination of souring methods used in many popular American brewer-ies. Spanning both the East and West coasts, Tonsmeire uses Allagash Brewing Company and The Lost Abbey as examples. He explains how the souring methods used to make The Lost Abbey’s signature sour, Cuvee De Tomme have changed since it was first brewed in 1999. “The fermented beer is aged in barrels on sour cherries with the brewery’s three house strains of Brettanomyces. Early batches were aged exclu-sively in bourbon barrels, but more recent releases have been aged in wine barrels as well.”

Changing gears and shifting to the East Coast, the author then talks about another brewery that keeps sour beers in high demand, Allagash Brewing Company. First opened in Portland, ME in 1995, Allagash was one of the first American breweries to specialize in Belgian-style beer. After brewing these clean Belgian beers for more than ten years, Alla-gash founder, Rob Tod, and Brewmaster, Jason Perkins began to exper-iment with mixed fermentation creations. Tonsmeire shares an antidote about how Interlude, their farmhouse ale aged in wine-barrels, was a “happy accident”. “Intended to be a clean saison, Allagash brewed their first batch of Interlude in 2005. When the yeast stalled halfway through fermentation, the beer was left in the tank for three months. When a brewer noticed that the tank had started producing carbon di-oxide again, they assumed that the primary yeast restarted fermenta-tion, but the taste revealed a flavor reminiscent of Brettanomyces. Only later did the brewers discover that the tank had a loose fitting lid, which had allowed air to be pulled in as the beer cooled.”

American Sour Beers provides a thorough understanding of sour beer for every level of beer drinker. This book is an excellent resource for those looking for a detailed guide to one of the most exciting and dynamic segments of today’s brewing scene.

gets draughted

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Cape May Brewing CompanyRYAN KRILL

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Ryan Krill, co-owner of Cape May Brewing Co. has always been interested in beer. While at-tending graduate school at New York University, visiting different beer bars filled the hours when he wasn’t studying. During that time, Krill brewed his first batch with a friend in his tiny apartment in Brooklyn, NY. Krill went on to become an avid homebrewer, a hobby that this full-time real estate developer truly enjoyed. One weekend, while at the Jersey shore hanging out with his father and college roommate, he half-jokingly asked, “Should we open a brewery?” And so it began… The following year, in 2011, the three guys opened Cape May Brewing Co. in southern New Jersey on the grounds of the Cape May County Airport.

Draught Lines spoke with Krill to find out the deets about the unique brewery and what the future holds for Cape May Brewing Co.

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D.L. What was your first homebrewing experience like?

R.K. It was a cold, snowy Saturday and my friend Jarrett and I trekked between restaurant supply stores and Brooklyn Home-brew to get our basic equipment and ingredients. Our first batch was a wheat beer brewed with coriander, orange peel and a whole mish mash of exotic hops. We had no idea what we were doing, but it was fun. We didn’t have a way to cool our wort so we filled the bathtub with snow and placed the pot in it. It worked really well except that it cracked the enamel of the tub.

D.L. Why did you choose Cape May, NJ to open a brewery?

R.K. I grew up going to the Jersey Shore every weekend and I’ve always had a fondness for Cape May. It’s commonly known as a Victorian summer beach town, but it’s so much more than that. There is a large artisan community that lends a genuine funk-iness not available elsewhere. It seemed like a natural fit for a funky brewery and I was naïve enough to think, “What’s the worst that could happen?” I had patience and determination on my side… and two great partners.

D.L. How would you describe your brewery?

R.K. I would call it “industrial chic.” There was no architect or mas-ter plan; it came about over the course of a couple years. A local mason built the bar out of concrete and pallet wood. It’s a re-flection of our personalities. I really like that we always have a projector running that plays old movies on silent.

D.L. What does a “normal day” at Cape May Brewing look like for you?

R.K. You know the old adage, “No two days are ever the same?” It’s like that, which is a great source of both excitement and stress. Contrary to popular belief, I’m not mashing in or filling kegs; I’m meeting with members of my wonderful staff, putting out fires, reviewing reports, responding to the never-ending mountain of emails and managing our latest expansion. If I’m lucky, I get to play shipping and receiving manager and drive the forklift.

D.L. You recently expanded the brewery and added a bottling line. How will the new features affect production?

R.K. When we began four years ago, it was 1,500 square feet of space with a homebuilt, 12-gallon system and we only serviced one account. It was nothing more than a hobby business, but we had greater aspirations. Our new 15,000 square-foot facility has a 3-vessel, 30-barrel brew house and about 15,000 barrels of ca-pacity. The semi-automated bottling line will allow us to eventu-ally distribute consistently all over New Jersey and southeastern Pennsylvania. We could have outsourced it to another contract brewery but what’s the fun in that?

D.L. You recently released a session IPA. Tell us about it!

R.K. Our new Take Five Session IPA is only about four percent ABV, but it’s super hoppy. It’s the kind of beer you down in two sips before thinking, ‘Where’d my beer go?’ It’s just that drinkable.

D.L. Your Honey Porter is the first beer to carry the “Made with Jersey Fresh” label. What qualifies the beer for this distinction? Was it a difficult process?

R.K. We use 90 pounds of Jersey Fresh honey in every batch, but it was still a painstaking process to engage the New Jersey De-partment of Agriculture and have them sign off on the desig-nation. The folks from the Jersey Fresh program came down for two inspections of our facility and our brewing process. For the label, we not only had to get their approval, but federal and state approvals as well. It was quite a process, but it was important for us to pursue because it represents what we are – a New Jersey craft brewery.

D.L. What is the Cape May Employee Series all about?

R.K. Everyone who works at the brewery gets to design their very own beer concept. They’ll work with me and the brewers to put together the recipe and we’ll release it in the taproom. So, when you see beers starting with peoples names, know that person works at the brewery. Except for our Joe Roggenbock. Joe Rogan doesn’t work here.

D.L. What made you decide to produce sour beers?

R.K. We love sours and there aren’t many on the East Coast. We started experimenting over a year ago with aging and blending different styles with mixed fermentation. Making beer is the fun part of what we do, so to add a new level makes it all the more exciting.

D.L. How do you come up with the names of your beers?

R.K. The names of our beers epitomize the spirit of our story. Devil’s Reach is named for an area in Cape May and Coastal Evacuation is a common phrase here during hurricane season. Our culture is steeped in South Jersey and we want our beers to reflect that. It’s a very thoughtful process that requires lots of critical thinking… and beer research. And by research I mean drinking.

D.L. Why was it important to distribute your beers in Philadel-phia?

R.K. Many of the folks who come to the Jersey Shore live in southeastern Pennsylvania. In fact, I’m from Chadds Ford, so I know how much traffic there is on the Parkway, especially in the summer. Distributing to PA, so PA doesn’t always have to come to us, was a natural next step.

D.L. What do you think makes Cape May Brewing stand out among other craft breweries?

R.K. We have a huge variety, we make really great beer and we have a fun, eclectic brewery that people identify with. We don’t do what’s easy and convenient. We’ll send one of our guys out to drive all day to get the exact honey we need, or process hun-dreds of pounds of beach plums by hand to make one beer. We even make our own beer malt vinegar! It’s about crafting some-thing using our creativity and passion. We’re an inventive group and that’s what shines through in everything we do, from the atmosphere in the tasting room to the beer we make.

D.L. Where do you see Cape May in the next three years?

R.K. We’ll have a much larger tasting room, our beer will be dis-tributed all over New Jersey and we’ll be bringing bottles to PA!

More with Ryan Krill

The Tasting Room at Cape May Brewing Company

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Let’s begin with a quick examination of brunch itself. It usually occurs on weekends when people sleep later and have time to

socialize and eat fun foods. The menu has an almost endless range of possibilities, from the usual eggs, bacon and pancakes, to soup, salad and even burgers. There’s basically a bottle of beer for nearly every food served at this meal. And if your friends are beer drink-ers, they’re sure to appreciate the switch.

Let’s see what’s on the menu and which beer styles pair best with those items.

Pancakes, or something in that family like waffles or French toast are always popular. These delicacies may be sweet on their own, but they are typically made even sweeter when they’re topped with syrup, chocolate or a fruity concoction. The beers that pair well with these brunch staples are a bit sweeter. Try stouts and por-ters, especially those brewed with breakfast-friendly ingredients like oats or coffee. Some excellent examples are Samuel Smith’s Oatmeal Stout, a smooth-textured beer with a bittersweet finish, and Sierra Nevada Porter, a delicious, roasty porter with a creami-ness that’s perfect for sweeter entrees and desserts.

If you’re serving something on the opposite end of the spectrum, like a spicy breakfast burrito, you’ll want to choose a beer that com-plements those flavors. Bready, fruity beers that are slightly tart, blend well with foods that have a strong flavor. Styles that fit this category include hefeweizens and saisons, such as Sly Fox Royal Weisse, Hacker-Pschorr Weisse and Allagash Saison. The first two are wheat beers that are very easy to drink and full of fruity citrus flavors, perfect for both summer days, as well as brunch menus. Allagash Saison also boasts a unique, fruity flavor from the use of a traditional Belgian yeast strain, but it also has a nice, peppery spice taste. And the world classic Saison Dupont is a miracle with food.

Eggs, of course, are the most common of all the brunch foods. Al-though they can be prepared many different ways, they typically

have a mild flavor and require a beverage that doesn’t overpower them, like a traditional German-style lager. The beers I would sug-gest to pair with egg dishes have a delicate balance between malty sweetness and spicy, earthy bitterness. The Crisp from Sixpoint Brewery and Great Lakes Dortmunder Gold are great accompani-ments for any omelet.

Your menu is also likely to feature a range of hearty meat items. Bacon, ham, salami, sausage or even sliced turkey or chicken may take center stage at your brunch table. If that’s the case, you’ll want a stronger beer, like a doppelbock, which has a higher alcohol con-tent. Good choices in this category include Ayinger Celebrator, Spaten Optimator, and Paulaner Salvator. All of these full-bodied lagers originated in southern Germany and their complex, strong flavors are hearty enough to stand up to meat dishes.

However, if you are a true traditionalist and can’t part with your Mimosas, there are good beer substitutes that you may enjoy even more. A Belgian White, for example, is highly carbonated like champagne and has a natural orange citrus flavor like a Mimosa. Serve it from a punch bowl to make it more festive. Floating slices of orange will enhance the taste and create a great visual effect. Blue Moon Belgian White, Belgian-Style Wheat Ale is so refreshing on a warm summer day.

Of course, brunch can be a simple affair. One great beer and a slice of delicious coffee cake might be the way to go. Weyerbacher’s spring seasonal release, Sunday Morning Stout could steal the show. This American Imperial coffee stout aged in bourbon bar-rels was made to pair with breakfast foods. The aromas of roasted coffee and bourbon awaken your senses, while their flavors blend with hints of chocolate, roasted malt, vanilla and caramel. It’s the perfect start to a Sunday morning.

With all the possibilities, a beer brunch is clearly the perfect way to entertain this summer. Have fun. Stay cool. And drink up!

A Summer

BeerBrunch...The best excuse for drinking beer before noonby Steve Hawk

If you’re looking for a unique way to entertain your friends this summer, consider inviting them over for a beer brunch. These two words haven’t historically gone together, as the beverages of choice for brunch are usually Mimosas and Bloody Marys, but “beer for brunch” makes perfect sense.

Beer Brunch Cocktails with Dan Lan Hamm

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SEASONALSELECTIONS

Yuengling Summer WheatBlue Moon Summer Honey Wheat

Samuel Adams Summer AleAngry Orchard Summer Honey

Harpoon Summer BeerUFO Big Squeeze Shandy

Shiner Prickly Pear Sierra Nevada SummerfestSierra Nevada Hoptimum

Sly Fox SRT AleSly Fox Grisette Working Class Ale

Dogfish Head AprihopDogfish Head Black & BluePeak Summer Session AleWeyerbacher Blasphemy

Great Lakes Alberta Clipper PorterNarragansett Summer Ale

Cape May Turtle Gut American SourEvil Genius Shut Up, Meg!

Saranac Summer PilsCoronado Señor Saison Shipyard Summer Ale

Heavy Seas Double CannonHeavy Seas Smooth Sail

Abita Seersucker Summer PilsElysian Superfuzz Blood Orange Pale

Elysian Dayglow IPAThe Lost Abbey Witch’s Wit

Port Brewing SPASixpoint Jammer

Green Flash Road WarriorDock Street Jip the Blood

Lagunitas Undercover InvestigationShut-down Ale

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Soon enough it’s going to be as hot as hell. Welcome to summertime when the drinking

should be easy… But when the occasion and the thermometer call for something light and re-freshing, die-hard craft beer drinkers might find themselves in a dilemma. Must the flavor they crave be sacrificed, when they’re having more than one?

And They Are NOT All IPAs

ThatPack

a

. . . . . . . . . . . . . .

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Their challenge though, is to create beers under 5% ABV, which still taste great. Boozy hop bombs are not going away, but brewers are rounding out their repertoires by making session beers – low alcohol beers that have interesting flavor and enough balance to drink two or more in a reasonable amount of time, without the fear of over indulging.

“I love the idea of having a beer I can have multiple pints of that still delivers that American IPA hop intensity,” says Mitch Steele, Brewmaster for Stone Brewing Company and the man who created the company’s Go To IPA. “We call it our Go To beer because it’s very refreshing, and it’s what we go to drink on a warm day… and it drinks like an IPA because it has that bitterness without being harsh.” At 4.5% ABV, Stone’s Go To IPA is an easy drinking beer that delivers the brewery’s signature hop aroma. But creating a ses-sionable hop bomb is no easy task. Ever up for a challenge, Steele developed a “hop bursting technique” that keeps the alcohol low without sacrificing flavor and aroma.

Another not-to-be-missed session IPA is Firestone Walker Easy Jack IPA (4.5% ABV). This beer spotlights spicy, leafy hops from Europe, New Zealand and the United States. A dose of oats are added to smooth out every sip. You may have already tasted Firestone Walk-er Union Jack IPA, a beer which has received too many awards to mention. But Easy Jack is not a miniature version of Union Jack. The brewery’s award-winning Brewmaster, Matt Brynildson had something completely different in mind. “We wanted something more delicate and summery… [a beer that] turns up the hop vol-ume without sacrificing balance. We were thinking of spring and summertime enjoyment, so the beer is light on its feet with a re-freshing citrus character.”

Session IPAs are terrific beers. But not all session beers are IPAs. In fact session beer is not an actual style. The term is more like a designation for how the beer is consumed – that is over a longer period of time or after mowing the lawn. And they can be light or even dark in color like Guinness. Brewed since the 1700s, good old Guinness at 4.2% ABV was a session beer long before the term existed.

By all means, enjoy Lagunitas Day Time, Oskar Blues Pinner and Heavy Seas CrossBones. Try the newest release from Sam Adams – Rebel Rider. These are all great session IPAs. But the big question is: can hop-crazed beer consumers drink outside of the IPA box and try different styles of beer?

Andy Farrell, Philadelphia beer guru and GM/Partner of City Tap House – located in both University City and Logan Square – thinks they should, but he admits that it can be a hard sell. “I complete-ly understand the IPA craze, but I tell people it’s ok to step away

from the hops. There are a lot of quality sessionable beers out there, wheat beers in particular. They are lighter and brighter and they reflect the mood of the season. Don’t get me wrong. I enjoy a good IPA, but some days I don’t want to think too hard or diagnose the hop profile. I just want to enjoy the day.”

When asked for a couple of beers he enjoys and would recommend to his customers, Farrell didn’t hesitate for a moment, “Dogfish Head Festina Peche and Narragansett Summer Ale.” He went on to explain. “As I said, I like wheat beers. Festina Peche is actual-ly a Berliner Weisse, but in making this beer, Dogfish Head really thought outside the box when they added peaches. It’s a little tart, so it’s refreshing, but it’s not sour or too fruity. It reminds me of Pinot Grigio. Narragansett Summer Ale is a fantastic beer too, es-pecially for the price. It’s good for people who like craft because it’s hoppy and citrusy. It’s a fun beer and the label is cool.”

Stepping away from the usual hoppy IPA, Chris Wilson, Head Brewer for Weyerbacher, created a beer that is as innovative as it is refreshing. Tarte Nouveau is the brewery’s latest year-round re-lease. And talk about sessionable: this beer clocks in at only 3.9% ABV. Weyerbacher is an eclectic kind of brewery, putting their spin on everything they make. So if you want to know what style of beer this is, it is easier to say what it’s not. It’s not a classic Berliner Weisse nor is it a Gueze or a Lambic. Wilson calls it a session sour. “This is a beer you can drink when you are thirsty. We brewed it as a special release and our version is made with barley, not wheat. A Gueze ages for a year and has a lot more going on flavor-wise. This is a simple sour that’s light in body. We kettle sour the beer in stainless steel tanks over the weekend with Lactobacillus yeast that gives Tarte Nouveau its citrusy taste.” This liquid is a great introduction to a very refreshing style of beer. Don’t let the word “sour” scare you away. It’s more tart than sour. And if anyone you know likes to drink Sauvignon Blanc, a white wine that has a citrusy flavor, Tarte Nouveau is the beer for them.

So far, we’ve covered a lot of session beer territory, but what about great American lagers? Craft-brewed lagers haven’t gotten their share of the spotlight, which is a shame because a really good lager takes more time to make than an ale. But what was old is new again. If you are looking for something crisp, refreshing and nuanced, Sly Fox Helles Lager and Sierra Nevada Nooner Pilsner belong in your beer fridge.

“[Tarte Nouveau] is a beer you can drink when you are thirsty.” - Chris Wilson

“I love the idea of having a beer I can have multiple pints of that still delivers that American IPA hop intensity.” - Mitch Steele

Even though it was the epitome of uncool for some breweries to make low alcohol beer a few years ago, craft brewers have realized that it’s ok to brew lighter beers.

“I completely understand the IPA craze, but I tell people it’s ok to step away from the hops.” - Andy Farrell

Nooner is Sierra Nevada’s hoppy spin on the original pilsner style. It is an easy drinking pilsner, but for those of you who must have hops, think of Nooner as a hoppy lager or a session IPA that is a riff on a pilsner with some bigger flavors.

Local brewery Sly Fox has won many awards at the Great Amer-ican Beer Festival. The brewery is known for its unique interpre-tations of classic German beer styles. When it comes to refreshing, sessionable beers, Sly Fox Helles Golden Lager deserves your full attention. “Summer is the chance not to drink a big IPA. It’s a time to try new flavors and even relax back into something familiar [like a lager] and rediscover a style that offers a quick snap of hops bal-anced by a malty center,” says Sly Fox Brewmaster Brian O’Reilly who created the brewery’s 4.9% ABV, Helles Lager. Helles is a Ba-varian term for pale lager. Local, fresh and delicious, the drinkabil-ity is superb and the gentle dryness of the hops makes you want to take that next sip. “You can smell the beer – particularly if you drink it in our 360 Degree removable top can,“ says O’Reilly. “It allows you to appreciate the full character of the beer and the im-ported German hops and malt. It’s a delicious, easy drinking beer that tastes great with almost any kind of food.”

So there you have it. A collection of light-bodied, creative and fla-vorful session beers that will make you wish it was summer all year long. And without even knowing it, you might just break that one bad habit of yours – only drinking IPAs.

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“[Helles] is an easy drinking beer that tastes great with almost any kind of food.” - Brian O’Reilly

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A refrigerator stocked with an assort-ment of beers that suit your mood,

the weather or whatever you’re eating at the moment, is a thing of beauty. For your inspiration, here’s a peek into the refriger-ator of an actual beer lover. Dude, you’ve really got your priorities straight!

Easy drinking and session -able, Sierra Nevada Nooner is a pilsner that any hop-head could love.

FRIDGEA Picture That Gives You The Chills

BEER

Sly Fox 360 IPA has big, bold flavor that drinks like a pint due to the ingenious remov -able lid.

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Refreshingly clean with a crisp apple finish, Wood -chuck Amber Cider is naturally gluten-free.

Dogfish Head 60 Minute IPA is the very definition of an American IPA.

Firestone Walker Easy Jack is a session IPA with the perfect balance of malt and hops, a Fires-tone Walker signature.

DIDYOUKNOW?

As part of America’s space program, Ham the As-trochimp was the first Hominidae (type of ape) launched into space, on January 31, 1961. Find Ham relaxing on 21st Amendment’s new session IPA, Down To Earth, which will replace Bitter American in the brewery’s year-round lineup.

Weyerbacher Brewing Co. recently released their newest year-round brew! The kettle-soured Tarte Nouveau was first brewed in 2013 as Zulu, a Brewers’ Select offering. It was an experiment to make sure a sour beer would be able to run through the brewery’s draught system and pack-aging equipment without contaminating their other beers.

Great Lakes Brewing Company (GLBC) has com-pletely revamped their label artwork. The new labels were handcrafted by Canadian artist, Dar-ren Booth, who is known for creating detailed paintings with collage elements. GLBC provided Booth with historical material relevant to each beer to incorporate into the graphics.

Located in Portland, Maine, Peak Organic uses local ingredients in every single beer they brew. Alex Selby, Assistant Brewer for Peak Organic Brewing Co. says, “While many think hops only come from the Pacific Northwest, and wheat and barley from the Midwest, Peak works with over 50 farmers throughout the Northeast to grow the best organic hops, barley and wheat.”

CANI BE

BLUNT?

SCOTCH ALE NITROSCOTCH ALE

IMPERIAL IPAINDIA PALE ALE

Sly Fox Brewing Co., in collaboration with the Schuylkill River Heritage Area, created a new, seasonal release, SRT (Schuylkill River Trail) Ale! At 4.6% ABV, this hop-forward American pale ale was brewed for those who love the outdoors. A portion of the proceeds of SRT Ale will be do-nated to improve and maintain the 130-mile trail that winds near the brewery in Pottstown, as well as Sly Fox’s original Brewhouse & Eatery in Phoenixville. “The Schuylkill Watershed is vital to the work we do and Sly Fox is committed to supporting it,” says Sly Fox Brewmaster, Brian O’Reilly.

Great Lakes Brewing Co. teamed up with the Fairmount Park Conservancy as part of their 2015 Green Tour. On April 26th, they hosted a park cleanup and tree planting at the historic Lemon Hill Mansion and Park in Philadelphia. Philly Beer Week, the largest beer festival in the nation, will run from May 29th through June 7th this year. The 10-day celebration features hundreds of beer events, dinners, pub crawls, tastings and meet-the-brewer nights at area bars and restau-rants throughout the Greater Philadelphiaregion. Mayor Nutter will kick off the festivities at Opening Tap on Friday, May 29th at the 23rd St. Armory. Visit phillybeerweek.org or download the Philly Beer Week app to keep track of all the exciting 2015 PBW events.

To celebrate their 20th anniversary this summer, Blue Moon Brewing Co. is giving away limited- edition, 16 oz. Blue Moon tulip glasses! From April through June, visit bluemoonglassware.com to get your hands on two complimentary glasses and toast to 20 years of Artfully Crafted beer.

NEWNEWS

IN THE

A portion of the proceeds of SRT Ale wil benefit the Schuylkill River Trail through theSchuylkill River Heritage Area administered

by the Schuylkill River GreenwaysAssociation.

Sly Fox Brewing Company in collaborationwith the Schuylkill River Heritage Area

is releasing a special seasonal beer,SRT ALE.

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facebook.com/origliobeverage @origliobev @origliobev youtube.com/user/origliobeverage

In anticipation of this year’s Big Game between the Seahawks and the Patriots, Seattle’s Elysian Brewing Co. and Boston’s Harpoon Brewery placed a bet in which the losing team’s state brewery had to pour the winner’s beer in their taproom the week after the game.

People embraced the chilly weather and shared winter photos with Yuengling as part of the #YuenglingSki promotion.

Heavy Seas Owner Hugh Sisson and Brewmaster Chris Leonard discussed brewery improvements and new releases for 2015 during a visit at the Hulmeville Inn.

The Hammer of Glory made its way to Origlio Beverage where employees had fun posing with the iconic symbol of Philly Beer Week.