See what all the buzz is about when you check out th­ese new Main Line craft brew­eries.

Find out which new and in­no­va­tive brew houses have beer lovers all in a suds— of the craft va­ri­ety, of course.

Philadelphia Style - - CONTENTS - By Marni Prichard Manko

In the pan­theon of buzz-wor­thy culi­nary hap­pen­ings on the Main Line, lit­tle can com­pete with the boom in craft brew­eries. Quickly be­com­ing a des­ti­na­tion for dis­cern­ing beer lovers, bur­geon­ing brew houses can be found from Ard­more to Phoenixville, and just about ev­ery town in be­tween.

“Phil­a­del­phia is a mecca for craft beer, and the Main Line is a strong pil­lar of the com­mu­nity,” says Chris Young, founder of Bryn Mawr’s new Tin Lizard Brewing Com­pany (1000 W. Lan­cas­ter Ave., tin­lizard­brew­ and a main­stay in the craft beer scene. Tin Lizard of­fers up house beers and de­cid­edly up­scale but tra­di­tional bar food. Try the melodic Fuhr Elise Weiss­bier (named for one of their bar­tenders) or Ku­rant Cider Earth, a crisp blend of fer­mented ap­ple juice with 100 per­cent Mo­saic hops. Un­der the tute­lage of owner, brewer and James Beard Award-nom­i­nee Jean Broil­let IV, Ard­more’s

Tired Hands Brewing Com­pany

(tired­hands. com) has be­come the go-to place for dis­cern­ing sub­ur­ban beer lovers. “While we get beer geeks on pil­grim­age from around the coun­try and the world, lo­cal res­i­dents are the lifeblood of Tired Hands,” says Broil­let. Split into three lo­ca­tions, the Tired Hands Fer­men­taria (35 Cricket Ter­race) of­fers a con­tin­u­ously chang­ing beer menu with plates of oc­to­pus tacos or lamb gnoc­chi to boot; at the Brew Cafe (16 Ard­more Ave.), it’s all about beer served along­side tra­di­tional Bel­gian and French fare; and a cou­ple doors down from the cafe is the newly opened Gen­eral Store that boasts T-shirts and Tired Hands good­ies ga­lore (20 Ard­more Ave.). For any­one who orig­i­nally ques­tioned the seem­ingly strange combo of craft beer and Latin-in­spired pub food, Ber­wyn’s La Cabra Brewing (642 Lan­cas­ter Ave., la­cabrabrew­ quickly shut the naysay­ers down. Housed in an old grist mill with 130-year- old stone walls, din­ers can munch on honey chipo­tle wings or some lus­cious starters like the pork belly that’s slow- cooked for 12 hours sous-vide with am­ber kölsch.

Over in Phoenixville, the new Crowded Cas­tle Brewing

Com­pany (242 Bridge St., crowd­ed­cas­ is a study in what hap­pens when 10 friends and fam­ily have a col­lec­tive love of beer, start home-brewing to­gether to much ac­claim and then move on to co-found a brew­ery. With a seven-and-a-half-bar­rel brew sys­tem craft­ing 12 unique beers, their em­pha­sis is placed on cre­at­ing a beer for ev­ery type of taste. But those are just a hand­ful of the end­less craft brew­eries that dot the sub­urbs. Other no­ta­bles in­clude the Con­shohocken Brewing Com­pany (739 E. Elm St., con­shohock­en­brew­ sit­u­ated on the Schuylkill River Trail; Perkasie’s Free Will Brewing

Com­pany (410 E. Wal­nut St., freewil­l­brew­; and Malvern’s new Lo­cust Lane Craft Brew­ery (50 Three Tun Road, lo­cust­lanecraft­brew­, which has lo­cal food trucks con­ve­niently parked right out­side. As for the peren­nial ques­tion about how the brew­ers come up with the of­ten out­landish names for their brews, it comes down to in­spi­ra­tion. “The theme I’ve used for nam­ing beers is art,” says Young. “Our pi­lot batch of beer was called Cloths of Heaven, an Irish red ale that pays homage to a W.B. Yeats poem. Our cur­rent Amer­i­can IPA on draft is Re­sis­tance is Fu­tile, which is a nod to Star Trek, and our ESB is named The Sa­cred and Pro­fane, in­spired by lyrics from a Dire Straits song.” We’ll toast to that.

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