chit-chatting with mark weinmann of great lakes brewing company

In the midst of Oktoberfest season, we have been flooding the air waves with interviews of beer-savvy individuals. Recently, I chit-chatted with Great Lakes Brewing Co.'s Mark Weinmann and you can dive into the full Q&A HERE.

We explore the eco-conscious background of the Cleveland-based brewery, how they're celebrating their upcoming 25th anniversary and who they may be brewing a collaboration beer with, and also, why you should already get excited about their Christmas Ale (which is slated to hit the markets soon).

victory brewing company celebrates 15 years, releases new beer

Last week, Tuesday, February 15, marked the official release of Victory Brewing Company’s anniversary beer, the Headwaters Pale Ale.

Victory Brewery, co-founded by Bill Covaleski and Ron Barchet 15 years ago on this specific day, decided that if they were to offer a beer to commemorate their years in the making, it would be one that could be shared by many and did not follow “big beer” suit seen in many anniversary releases. (And, in recent trends of barrel-aging and upper-end ABV releases, it’s refreshing to have a full-flavored, yet simple session beer on the market.)

Headwaters, at a slim 5.1%, pays homage to one of the Downingtown-based brewery’s major assets, the pure water they receive from the East Branch of the Brandywine Creek. Concocted all-natural, with malted barley and Citra and Centennial hops, the solid pale ale packs an aromatic nose and never lacks in flavor, sip after sip. 

While I could continue gabbing about this above-par year-rounder, I'm tossing over the reviewing to where this writeup initially appeared, on Downingtown Dish, where I detailed what my beer-writing comrades, who attended a tasting preview of Headwaters with me last Sunday, February 13. For the full report, click here.

Above photos included Ryan Hudak of In Search of Beer, Mary Bigham of The Town Dish, Lew Bryson of Seen Through a Glass and Jack Curtin of Liquid Diet.

And, you can't have just beer for brunch (which I would be OK with). Follow the jump to take a peek at what we had for breakfast at Victory's brewpub.

philly beer week's collaborative ale and the brotherly suds

Brian O'Reilly, award-winning brewmaster of Sly Fox Brewery, paired up with the loved-and-local brewers Tom Kehoe of Yards' Brewing Co., Bill Covaleski of Victory Brewing Co., Brett Kintzer of Stoudt's Brewery and John Trogner of Troegs Brewery on Fri. morning, May 7 at SF's Royersford location to jumpstart the production of the Philly Beer Week's Collaboration Ale—a beer styled as an extra special bitter, an ESB.

As a concoction that represents the "heart of what beer week is about," said O'Reilly, there was, without a doubt, no way that I was going to miss rubbing 'bows with this five-some, even if it was only 8 a.m. (And, just so you know, by the time I left around 10 a.m., they had yet to pop up some beer bottles.)

The combined-effort brew will be first unveiled at Philly Beer Week's Opening Tap event, held Fri., June 4, at Independence Visitor's Center with the city's mayor, Michael Nutter, tapping the premier keg. (I joked that I should tap the keg—move over Nutter, it's my birthday weekend!) 

The brewing collaborative team, tentatively titled Brotherly Suds, took a bit of leg work, dividing two parts of the team to provide the malts, two to provide the hops and one stylized brewing setup, as seen at Sly Fox. The concept of Brotherly Suds is hoped to continue per each Philly Beer Week, too, replacing a new brewery with one that was represented the previous year.

The Opening Tap affair, the first celebratory event held during Philly's week-long, beer-infused festival, will host an impressive slew of lagers and ales besides the collaborative concoction. Samples from over thirty regional brewers will also be hand beside pub-styled foods, live music, and appearances from an adored Ben Franklin imposer and the notorious beer writer, Joe Sixpack.

Philly Beer Week, held Fri., June 4 to Sun., June 13 premieres with over a hundred pint-crazy celebrations sculpted around thousands of traditional-to-obscure beers. For more information, visit the 10-day, beer-glory bash here.

a burger a day for the month of may

 

(source)

No other time of the year more appropriate than May would house a hunger-crazed holiday like the craved celebration of National Hamburger Month. The month-long event promoting the notorious all-beef slab plopped on toasty, stacked buns just became a bit more mouth-watering, too, as Iron Hill Brewery & Restaurant becomes our local professor of prolific patties.

Iron Hill, focused on the food scene's obsessive burger trend with laser-like precision, provides daring diners with a thirty-one day menu pumped with the ultimate burger challenge — to feature an extraordinary meaty, stuffed-bun masterpiece for every day of the month of May.

Acting as a tribute to the “great American hamburger,” the A Burger A Day menu was established to allow Iron Hill patron's to satisfy their burger cravings any day during National Hamburger Month, said Kevin Davies, the brewery's Director of Culinary Operations.

All 13 locations of the local microbrewery, including Phoenixville's popular spot of 130 East Bridge Street, will tantalize tastebuds with the advertised devised menu, with each crafted burger only offered on the day for which it is scribed.

The couture burger celebration sped into May, on this past Saturday offering a “Triple B” concoction of an all-beef patty, Boursin cheese, crisp bacon and a red onion jam. May 4 spouts a variation of the Reuben when Davies and his team plops generous amounts of creamy coleslaw, slices of bacon, Swiss cheese, and the appropriate condiment, Thousand Island dressing.

Truffled mushrooms, juicy tomato and creamy Boursin round out what Iron Hill titles the “Foodie Burger,” offered May 6, while a marvelous mixture of hummus, cucumber, tomato, arugula, mozzarella cheese and balsamic syrup — all atop a bountiful burger — define the Mediterranean offering, advertised for May 9. May 12's “Hang Ten Burger,” packed with Maui onion marmalade, smoked Gouda and the perfect companion, bacon, is sure to have many diners screaming for summer, as will the “Luau Burger,” served May 18, which swims in an array of golden grilled pineapple, shaved ham and squares of Swiss.

If you thought burger freaks did not have enough options to fiend over, Iron Hill confidently concludes their slate of signature burgers with a delicious crop of tricked-out treasures, including May 28's “Kennett Square Burger,” which boasts herb-roasted exotic mushrooms, smoked mozzarella and shallot aioli; May 29's “Chevre Burger,” which crafts gorgeous amounts of goat cheese with roasted peppers and a garlic-rosemary mayonnaise; and May 31's classic “BBQ Burger,” which waves homage to the traditionally-prepared picnic staple of fried onion rings, salty provolone and honey-barbecue sauce.

Also seen published here.

the canned culture now found in craft beer

On Sun., Jan. 25 the historic beer can celebrated 75 years since it was churned into creation in 1935 in the Gottfried Krueger Brewing Company of New Jersey.

Since the beginning, when the classic aluminum can was first tested and tasted on the lips of American drinkers, traveling from New Jersey to Richmond, Va., the satisfying pop of snapping open an alcoholic beverage quickly caught on, and we have not looked back.

According to the U.S. Census Bureau, in the majority of the 22 gallons of beer that each American drinks per year, cans are selected over bottles. Fittingly so, Sly Fox Brewing Company of Phoenixville leaked last week that although craft breweries are notorious for supplying their blends in bottles, they will continue to release their canned series of beers.

Finding delight in canned varieties, they will add a fifth sample of beer to their portfolio this spring, the Rt. 113 IPA, Sly Fox's brewmaster Brian O'Reilly reveals that through popular demand, they have caved to customers' requests.Recently, the local brewery, with brewhouse locations in Royersford and Phoenixville, reopened their Pittsburgh and Western Pennsylvania markets and expect to see an increasing demand for all our beers, said O'Reilly.

The Rt. 113 IPA will join the Pikeland Pilsner and the Phoenix Pale Ale as year-round can releases, although all three will also remain available in 22 ounce glass bottles.The canned portfolio is available to consumers in 24/12 loose cases, six-pack cases and variety packs of 12. The two seasonal brews that rounds out their five-can listing are the Royal Weisse, available only in the spring and summer, and the Dunkel Lager, available in the fall and winter.

Continue reading here.