If you’re looking for an easy-drinking IPA, then Green Trail might be the one for you. It’s got all the hoppiness of the style, but with a full and smooth malt body to balance it. A mix of pine and citrus give this beer a juicy flavor and the malt slightly softens the flavor for enjoyment of a wider profile of tastes. And at 6% ABV, it’s easy to session with. The new addition to the Ithaca lineup is appealing to both hopheads and new craft drinkers alike.
The folks at Boxcar have begun the process of opening their own brewpub in the heart of West Chester. The aim is to provide the community with good beer, fresh local food and adult and kid-friendly entertainment in the form of weekly events, live entertainment on the fully-equipped stage and arcade games. They hope to give the community an environment where they can hold events such as business meetings, parties, or public events.
“The inspiration for the brewpub is rooted in our desire to create a living, breathing space where our passion for beer and the arts can integrate with our community in a meaningful and lasting way,”said Kymberly Robinson, co-owner of Boxcar Brewing Company.
The brewpub, which will be located at 142 E Market st., should be completed by the end of June. Boxcar will provide monthly updates on the progress on their website.
Have you anxiously been waiting for Victory to reopen their tours? Well, wait no further. Not only can you visit the original Downingtown brewery and stop by the pub afterwards for a drink, you can also take a bus from the Downingtown location to tour the new Parkesburg brewery. So whether this would be your first Victory tour, or you’re coming back for a second, third or fourth visit, they’ve got you covered, and it’s just another excuse to visit their brewpub at their Downingtown home.
Tours of the Downingtown brewery are free and available Fridays, Saturdays and Sundays. The twenty minute all-age tour takes you through the brewhouse and fermentation room, and is limited to fifteen people.
There are two 3.5 hour Parkesburg tours each Saturday. Two buses take up to 40 people from the Downingtown location to the new brewery, where you will receive a welcome beer in the catering hall before embarking on a full-guided tour of the entire facility. The tour takes you through the brewhouse, fermentation room, hop cooler, packaging line and more before trying seasonal beer and food pairings. All that, plus you get to leave with a special Parkesburg glass. Tickets cost $58, and this tour is only available to those 21 and over.
And if all that touring makes you a little hungry and thirsty–or if you’re just in the area–the Victory Brew Pub has a whole array of delicious foods that are made to be perfectly paired with their various brews. Their menu ranges from bar fare with a twist to sandwiches crafted as carefully as their beers to the ever-changing daily menu additions inspired by seasonal foods and beers.
420 Acorn Lane
Downingtown, PA 19335
Friday 3pm, 4pm, 5pm
Sat-Sun 12pm, 1pm, 2pm, 3pm, 4pm
Saturday 11am-2:30pm, 3pm-6:30pm
Magic Hat just released a India Pale Lager that’s sure to get your lips smacking. This hoppy lager blends two styles–IPA and amber lagers–to make a beverage bright copper in color with a citrusy nose and a flavor that follows with smooth bitterness and a slight spice. The malts bring this brew home with a crisp, lager finish that dials in at 5.7% ABV.
As the latest of Magic Hat’s year-round brews, Dream Machine enjoys the company of many other artful craft beverages from the brewery.
Be sure to take a look at their video below. Turn on. Hop in. Take off.
Today is the Spring Equinox, the official first day of spring. And we sure are looking forward to the warmer weather after this winter we’ve had. Spring isn’t just a time for cleaning or short sleeves, though. It’s also the beginning of growth, when farmers and gardeners all across the northern hemisphere begin to prepare the earth for life and sow their seeds. Flowers, vegetables and fruits all start a new generation, so it stands to reason that the ingredients for beer–malts, hops and any adjuncts–are also beginning their new lives. Troegs’ Cultivator Helles Bock (now in season) signifies the starting of the hop-growing season with delicate floral notes. This is the first brew in the Hop Cycle series, which tracks the three steps of the growing season. Over at the Rogue Farms, their beer and spirit growing season has started.
In this very special GBOTW post, we’ll share the life cycle of several plants used to brew, and take a look at how different breweries are preparing for this very important stage of beer-making.
Barley, as a type of grass, is a relatively easy plant to grow. People have been growing it for thousands of years, and it has been used in brewing for almost as long. Although it’s grown on a primarily commercial level now, it’s fairly simple to grow in small plots on your own.
First, the soil must be prepared for sowing. Barley doesn’t like very acidic soils, so if the land has a low pH (anything below 6), lime or compost is spread in the autumn to ensure the soil is right. Phosphorus and potassium are also important to produce good malting barley. Once the chemical makeup of the soil has been amended, it’s time to turn up the dirt and loosen it for planting. This is done right after the thaw in spring, once the ground is soft enough to work with.
Sowing starts in slightly different times for different climes, but around these parts, it would be early to mid-April, around when you start your peas. Commercially, it’s grown about 60 to 90 pounds of seed per acre, which is usually just scattered on broken earth, then raked over so it’s slightly covered by the dirt to deter birds. Grains and grasses are easily taken over by weeds, so removing unwanted vegetative trespassers is important. On a farm, herbicides are usually used to kill off weeds, but sometimes flame weeders are used. If you’re growing your own plot, it’s best to try to sow your seeds in lines so that there is room to hand-weed between the plants. Buckwheat can also be grown the year before and tilled under during flowering season to hold the nutrients and smother all weeds. Bugs and pests are too much of a problem, and birds can be driven off by a good dog.
Unless the spring is abnormally dry–which it seems this one is not shaping up to be–irrigation isn’t usually necessary. Grasses usually hold up well in drought or flood–that’s part of the reason they cover 20% of the land on Earth. Six row types of barley–the most commonly grown in the U.S.–don’t tend to need as much water as two row types. If irrigation is necessary, it should be done soon after the heads appear.
About three months (90 days) after it’s sown, barley is ready to be harvested. Around here, that would set it to be ready in June or very early July. The straw becomes dry and brittle, the seed firm, and the plant takes on a golden color. On a small level, harvest is easiest with a light sickle and the seed is separated by simply beating on it over a receptacle, but large farms use specialized machines to cut and separate the seeds from the plant so that they may be malted for use in brewing.
Hops, unlike barley, are perennial plants, meaning they come back year after year, so there isn’t a spring sowing period. In fact, hops are grown from rhizomes, the so-called heart of the plant’s root where nutrients are stored. Hop rhizomes look a bit like a stick-like bulb. Like aspen, many hop plants are connected through a single root system, and cut up appropriately, this root system can be used to start new plants.
In early spring, sometime between February and April, rhizomes are planted 4″ deep in a sunny area with well-drained soil, with rhizomes spread at least 3 feet apart for like-varieties. Too much waterlogging can result in the roots rotting, so it’s important to plant in soil that does not have a lot of clay in it, and overcrowding leads to less productive plants that are more susceptible to disease and pests. Humulus lupulus (that is, the common hop) are bines that need something to climb, such as a string, trellis or pole. This plant can grow up the 25 feet in a single season, so having enough climbing space is very important, and stunting the plants can result in over-crowding and mildew. 10-20 ft. is suggested for climbing space. Hops aren’t too picky about pH balance, enjoying anything between 5.5 and 8.
Unless the season is particularly dry, frequent watering need only be light, but fertilizers can be added occasionally to increase yield. Because your soil should be well-drained, it’s best to use a non-chemical fertilizer so it doesn’t just run off into the soil. As stated before, overcrowding is a problem with hops, so pruning is important. Weaker shoots should be cut back so only 2-3 per rhizome remain. Aphids and mildew are the most common problems associated with hops. Mildew can be stopped by trimming away the effected area and aphids can be taken care of by using a variety of different natural solutions, such as buying ladybug eggs or planting garlic or onions near the plants.
Mid-August to September is around when hops are ready to be harvested, just when the feathery bracteole (leaves/petals) are beginning to turn brown. The cone should be easily crushed and fragrant, and the lupulin gland should be sticky and yellow when the cone is split. If this is the first season, there shouldn’t be a very big yield, but plants come back next year hardier and more productive without all the preparation over again.
There are so many additions to beers that we hardly have time to go over them all. So we’ll just name a few common adjuncts, and give a short explanation of when to plant and when to harvest.
Cherries*: Cherry trees are not only beautiful in the spring, but they can produce fruits in July if you have several of them.
Apples*: Apples are great for ciders and can also be added to beers, and there are so many varieties, you can find apples that will ripen anywhere between July and early November.
Pears*: These should be picked in the late summer to early fall, and allowed to ripen off the tree.
Tomatoes: A strange but tasty ingredient, tomatoes usually ripen in late July or early August, and should be planted sometime in late April, after the weather has warmed.
Peppers: Peppers can be started indoors as early as April and then transplanted later to ripen in late summer and early fall.
Pumpkins: A favorite of autumn, pumpkin seeds should be started late in the season, like late May or June. The fruit ripens in October.
Chestnuts: Sometimes added to nutty brown ales, these tree nuts are ripe when they fall, sometime between mid-September and mid-October.
Pecans: These tasty guys ripen between October and December.
*Fruit trees should be planted in the spring if they are bare-root, and in autumn if they are in a container.
The weather might not quite have let up yet, but we’re getting there. So let’s try to bring spring into full bloom with some seasonal brews; saisons are spicy enough for the chill of early spring, but the fruity flavors speak of better, warmer times ahead. And anyway, tomorrow is Saison Day, so you might as well grab a glass while the season’s right. Here are some of our recommendations.
Victory Swing Session – Slight herbal hops balance the orange rind and fruity esters of this pale brew, and peppery, clove-y spices warm the flavor and add complexity. Great for serving with soft pretzels, oysters and pork loin, and at 4.5% ABV, you can afford to have a couple.
Starr Hill Starr Saison – Deep golden color and a candied aroma introduce this beer, and the taste follows with citric notes, slight breadiness and a slight bitterness to dry off the end. A full-flavored saison, weighing in at 6% ABV.
Long Trail Brush and Barrel Saison – The newest addition to the Brush and Barrel flaunts a fruity, funky bouquet provided by Belgian yeasts, with spicy hops to sharpen the flavor. It finishes dry with plenty of carbonation to make it crisp and refreshing. 7.1% ABV.
Ithaca Ground Break – This farmhouse ale has plenty of hops to give the beer that spicy, citrusy flavor, and the yeast adds the usual esters indicative of this style. It’s slightly thicker than most in this style, and stands at 6.2% ABV.
This golden lager supports a light, fluffy head and a pit-fruity aroma that speaks to its name. Cherry, plum and yeasty flavors make up most of the slightly sour palate of this medium-textured brew, and subtle hops offer just enough balance to perfect the taste. Nicely effervescent and bright, this beer will easily take you from spring to summer. 5.2% ABV
As the weather warms up, you might be looking for someplace that has great outdoor seating. For those in the Abington area, Vintage Bar and Grill has a closed-in outdoor porch that’s perfect for enjoying the weather in a private area. And if you’re looking for someplace to watch the game, they’ve got that covered, too, with several large TVs placed throughout the bar. They serve Victory, Long Trail and more, as well as a wide variety of sandwiches, entrees and mouth-watering appetizers. Black Angus New York Strip steak, Linguini Pescatori, and the Buffalo-style chicken sandwich are all waiting for you to try.
Vintage Bar and Grill
1116 Old York Rd
You’re invited to learn the 9-step pouring ritual for Stella Artois, and possibly be chosen to participate in the annual World Draught Masters Championship in Cannes, France, now in its 17th year. Learning to pour the perfect chalice of Stella Artois engages all your senses, creating an experience beyond simply drinking the beverage. Take pride in your pour, and learn to appreciate your beverage in a whole new way.
At several specially designed Pouring Studios, you will learn the craft of the pour, and your pour will be captured on video. Each clip will be judged by an expert panel of judges and select winners will participate in a live-streamed ‘pour off’,’ where the best will be chosen for a trip to Cannes, France to participate as a finalist in the World Draught Masters Championship.
Participating locations are as follows:
Miller’s Ale House, 18 Baltimore Pk, Springfield, PA @ 7pm
Horsham Pub, 1144 Horsham Rd, Ambler, PA @ 5pm
Jamison Pour House, 2160 York Rd, Jamison, PA @ 9pm
Miller’s Ale House, 2300 Easton Rd, Willow Grove, @ 7pm
Becker’s Corner, 110 Old Bethlehem Pk, Quakertown, PA, @ 5pm
DaVinci’s Pub, 215 W Main St, Collegeville, PA, @ 5pm
Doc Watson’s, 1080 E Philadelphia Ave, Gilbertsville, PA, @ 9:30pm
Springfield Country Club, 400 W Sproul Rd, Springfield, PA, @ 5pm
Double Edge Bar & Grille, 4803 W Chester Pk, Newtown Square, @ 9:30pm
St. Patrick’s Day is coming up here in ten days, and what better way to celebrate than to try one of O’Hara’s Irish brews? Better yet, why not take the opportunity to see Carlow Brewing Co. founder and owner, Seamus O’Hara as he makes his tour around the U.S? You’ll have several opportunities to see him make an appearance to share his love for Irish craft brewing and heritage. It also makes for a good excuse to try O’Hara’s Irish Stout, a terrific beverage choice for St. Patrick’s Day.
On Sunday the 9th around dinnertime, he’ll be at Churchville Inn in Bucks County, then move on to E’s Irish Pub in Hatboro and continue to Union Jack’s in Glenside. And on Monday the 10th around lunchtime, he’ll be at Jenkintown’s Drake Tavern (where you can try the special O’Hara’s burger), then head to Pinocchio’s in Media for an early afternoon visit. Click through to see location specifics.
Don’t miss this opportunity to meet Seamus while he’s on his U.S. tour.
1500 Bustleton Pk
E’s Irish Pub
285 E County Line
2750 Limekiln Pk
The Drake Tavern
304 Old York Rd
131 E Baltimore Pk