Craft­ing a bet­ter brew

Lo­cal brew­ing com­pa­nies at­tract new fans

North Penn Life - - Front Page - By Brian Binga­man bbinga­man@jour­nal­reg is­ter.com

It’s a pretty unique prod­uct. It’s a chance to ed­u­cate peo­ple on what is mead and what they’re go­ing to taste. Scott Ru­dich Round Guys Brew­ing Co.

If you’ve never per­son­ally met the per­son who makes your beer, maybe now’s a good time to start.

Round Guys Brew­ing Co., 324 W. Main St., Lans­dale, held LWV RI­fiFLDO JUDQG open­ing March 9. From noon to 7 p.m., there were beer and food spe­cials — in­clud­ing $4 pints of Orig­i­nal Slacker brown ale — prizes, give­aways and live mu­sic by The Fer­men­tors, a mu­si­cal group com­pris­ing brew­ers from the Pottstown area.

Co-founder Scott Ru­dich said he was most ex­cited about giv­ing away a mem­ber­ship in the new Round Guys Mug Club.

Sure, the brew pub at Main and Wood streets has been open for a while, but Ru­dich ex­plained that it was the one-year an­niver­sary of Round Guys “get­ting li­censed,” and a golden op­por­tu­nity to an­nounce that the brew pub will now have hours seven days a week and new items on the food menu.

Also re­cently added to the brew pub’s bill of fare are meads from the North Wales-based Boyd’s Car­di­nal Hol­low Win­ery. Mead is a honey-and­wa­ter-based al­co­holic bev­er­age that dates back to an­cient times.

“It’s a pretty unique prod­uct,” Ru­dich said, not­ing that one of the Car­di­nal Hol­low meads is aged in whiskey bar­rels. “It’s a chance to ed­u­cate peo­ple on what is mead and what they’re go­ing to taste.”

New brews that will be avail­able soon are the WDOOflRwHU HHIHwHLzen wheat beer and the fruit-aged sai­son, named Mois­son.

Hours are cur­rently 5 to 11 p.m. Mon­days and Wed­nes­days through Fri­days (Tues­day hours start­ing soon), noon to 11 p.m. Satur­days and noon to 8 p.m. Sun­days.

Call 215-368-2640, visit www.roundguys­be­w­ery. com or www.face­book.com/ roundguys, on Twit­ter @RoundGuysBrewer.

Prism Brew­ing Co.’s tap­room re­pur­poses the back of an old ware­house build­ing off Dick­er­son Road in Up­per Gwynedd, lo­cated along the SEPTA R5 tracks, in up­scale fash­ion. The Prism Beer Face­book page — www.face­book. com/prism­beer — pro­claims that their beers stand out like Lady Gaga if placed next to Bud­weiser.

Con­sid­er­ing that Prism’s In­sana Stout is brewed with Be­spoke Ba­con made in Lans­dale, in­deed Lady Gaga’s in­fa­mous meat dress comes to mind.

The man that started it all, Rob DeMaria, has suc­cess­fully ex­per­i­mented with var­i­ous food in­gre­di­ents while brew­ing. An­other ex­am­ple — Shady Blonde is made with blood or­anges. If you were won­der­ing what some of th­ese brews would taste like with­out the ad­juncts, the fiUVW RI 3ULVP’V 1DNHG VHULHV, a straight-up Ir­ish red called Naked Red, is about to be un­veiled. Each Naked beer will have a cor­re­spond­ing model from the Quak­er­town­based Bomb­shell Pin­ups to mar­ket it.

“They’re real models, not twigs. It’s classy, not porno­graphic,” said DeMaria, not­ing that some of his Twit­ter fol­low­ers have crit­i­cized the de­ci­sion.

Al­most-nightly en­ter­tain­ment at the tap­room in­cludes “Cards Against Hu­man­ity” on Mon­days — think an adult ver­sion of Mad Libs — trivia on Tues­days, live jazz with The In­ter­na­tional Bit­ter­ness Units (a scale im­por­tant to brew­ers and hard­core beer geeks) on Thurs­days and an hour of the mu­sic of Pink Floyd on the juke­box for “Floyd Fri­days.” Prism’s logo is partly in­spired by the “Dark Side of the Moon” al­bum cover, and DeMaria said that tap­room vis­i­tors like to re­quest al­bums for Floyd Fri­days.

Hours are 4 p.m. to mid­night Mon­days through Thurs­days, 4 p.m. to 2 a.m. Fri­days, noon to 2 a.m. Sat- ur­days and noon to 10 p.m. Sun­days.

The brew­ing op­er­a­tions will even­tu­ally have to move to a larger space to keep up with de­mand, but DeMaria, a North Penn grad, said he will not move Prism’s home base be­yond the bor­ders of the North Penn School District.

Call 267-613-8572, visit www.prism­beer.com, on Twit­ter @prism­beer.

We brew to taste, fiW WR VWyOH” LV the motto at Perkasie’s Free Will Brew­ing Co., which was founded in 2010 by Soud­er­ton Area High School grad­u­ate Do­minic Capece and Pen­nridge High School grad John Stem­ler. Their beers have been fea­tured at the Lans­dale Beer Tast­ing Fes­ti­val and are on tap at bars across south­east­ern and cen­tral Penn­syl­va­nia, as well as in the Po­conos.

Lo­cated at the rear cor­ner of a multi-unit build­ing at 410 E. Wal­nut St., Suite 10, the Bucks County brew­ers have re­cently branched out into com­mu­nity events. Ac­cord­ing to Capece, a “Malt, Fire & Art” event held March 3 at Free Will raised more than $1,500 for the Perkasie Vol­un­teer Fire Com­pany.

How­ever, Capece said, “We’re not look­ing to do a lot of crazy events. We’re fo­cus­ing on qual­ity beer and stick­ing to our busi­ness plan.”

The tast­ing room is open 4 to 7 p.m. Wed­nes­days and Thurs­days, 4 to 8 p.m. Fri­days and noon to 7 p.m. Satur­days. Free sam­ples are given to the pub­lic dur­ing those hours and 64-ounce JURwOHUV FDQ EH fiOOHG IRU $8 to $18. Their “no al­co­hol for con­sump­tion on the premises” liquor li­cense pro­hibits them from sell­ing beer by the glass.

Tours are given at 1 and 3 p.m. Satur­days.

Cur­rent growler of­fer­ings are Ci­tra Pale Ale, Pale Stout, Hop Geek, 10w Porter and C.O.B. (Cof­fee Oat­meal Brown).

They just started bot­tling their beer, which is avail­able at Whole Foods stores and will soon be sold at Weg­man’s stores.

Call 267-354-0813, visit www.freewil­l­brew­ing.com or www.face­book.com/FreeWil­l­Brew­ing, on Twit­ter @Freewil­l­Brew­ing.

The Iron Hill Brew­ery & Restau­rant in the Shoppes at English Vil­lage, 1460 Beth­le­hem Pike, Hor­sham, has its own on-site hand­crafted beers on the menu. From noon to 5 p.m. March 9, it’s “Re­lease the Hounds” marked the re­lease of Win­ston’s Wee Heavy, a new beer named in honor of head brewer Vince Des­Rosier’s rescued dog, Win­ston.

Other fea­tured beers that day were Iron Hill’s medal win­ners from the Great Amer­i­can Beer Fes­ti­val — a bour­bon bar­rel-aged Win­ston’s Wee Heavy, Grand In­quisi­tor, Rus­sian Im­pe­rial Stout and Bel­gian Trip­pel.

Don’t for­get about Sly Fox, which last year opened a 30,000-square-foot brew­ery in Pottstown on Cir­cle of Progress Drive, with a “Tastin’ Room” on the same street.

The com­pany was founded in De­cem­ber 1995 by the Giannopou­los fam­ily when Peter Giannopou­los opened the Sly Fox Brew­house & Eatery in Phoenixville. The com­pany was an early pro­po­nent of the craft-beerin-a-can rev­o­lu­tion. Ac­cord­ing to www.sly­foxbeer.com, LW wDV WhH fiUVW EUHwHUy LQ WhH Mid-At­lantic re­gion to put in a can­ning line in 2006. Its list of awards in­cludes a Gold Medal at the 2007 Great Amer­i­can Beer Fes­ti­val for the Sly Fox Pike­land Pil­sner. Ac­cord­ing to the brewer, it wDV WhH fiUVW WLPH D G$B) medal of any sort had been given to a canned craft beer.

Free tours of the Pottstown brew­ery are at 2 and 4 p.m. Satur­days and Sun­days. Call 484-524-8210 for reser­va­tions.

Tri­umph Brew­ing Co., with lo­ca­tions in New Hope, Philadel­phia and Prince­ton, N.J., also brews its own. Check www.tri­umph­brew­ing.com.

Above, Scott Ru­dich at Round Guys Brew­ing Co. in Lans­dale.

Right, Scott Ru­dich at Round Guys Brew­ing Co. in Lans­dale.

Above, Rich DiLib­erto at Round Guys Brew­ing Co. in Lans­dale.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.