Organic Innovations

So it's been awhile but we've been busy dreaming up ways to shake things up and make our beer better. Hopefully if you've had the Walt Wit in the last month or two you've noticed an improved citrusy depth of character and a nice snappy acidity.

If you've passed it by since we first released it go get some and give him another shot.

Two months ago I decided to trust my instincts and try something different - whole organic ruby grapefruit. We had been using dried peel ( the kind you can get at the homebrew shop) because its economical, easy to store, easy to use, and the standard method of using citrus fruit peel in beer. All the brewing texts warn against using whole fruit - 'watch out for the pectins!' - whole fruit will destroy your beer, create a haze, harm the yeast, become harsh off-flavors! ... so they say.

Nonsense I figured - fresher must = better. And it is. I could tell you all about it using fancy descriptive words but you really have to taste it to see. I wouldn't be cutting and squeezing a whole case of grapefruit for every batch if it wasn't worth it.

It makes for a lot of work- but also some really tasty beer, especially during these hot late summer days.

~ Also, a huge thanks to Carolynn at Standard Tap for hooking me up with her supplier of organic produce who goes out of his way to supply us with relatively small quantities of fruit.

Running with beer

I'd like to call attention to http://fishtownbeerrunners.blogspot.com/

I just became aware of these folks and i think it's a great idea.

They seek to "combine responsible running with responsible drinking in the interest of science."

Their Mission: The primary mission is to test the results of a scientific research study conducted by Manuel J Castillo-Garzon, MD, PhD, Professor of Medical Physiology, School of Medicine, at the University of Granada. The study said it is better to drink beer rather than water after a long run. (FINE PRINT: until this is proven, we encourage proper water hydration while running)

Beyond this important work, other goals are:

1) to encourage people to exercise by running (or walking)

2) to provide friendly camaraderie for all who hate to exercise

3) to promote the responsible enjoyment of QUALITY beer

4) to support local tavern owners and breweries; and to promote a ban on spandex.

This is nothing new to Bryan over at the Brew Lounge who organized the Philly Beer Run during Philly Beer week.

Anyways I think its long overdue that we change the misconception that all beer drinkers (and brewers for that matter) are fat or unhealthy. In many cases the opposite is true.

I may have to join on a run or two. I frequently go running on the trails through Wissahickon Park and have found that after coming home and re-hydrating with a pint or two of water or gatorade the best way to cool down, recover, and relax is with a couple of Kenzinger's on my back porch. It drinks pretty good!

And if you're some sort of neo-prohibitionist weirdo who is also a runner and thinks I'm full of it ... I'll race ya.

Fleur de Lehigh released

Hello all. Just a quick note as promised ...

The Fleur de Lehigh as we've named the aforementioned brew has been delivered to the following fine establishments for your enjoyment. It won't be lasting long so get it while you can.

In no particular order: Standard Tap, Devil's Den, The Grey Lodge, Khyber, P.O.P.E., Memphis Taproom, Dive X2, London Grill, Abbaye, Lost Bar, Brownies, 700, McMenamin's, Good Dog, Bridgids, Teresa's Next Door.

If I missed any I apologize.

Also, I forgot to mention in the last post - This elaborate beer is brewed with a mixed yeast culture. This means you get two for the price of one! A clean American ale yeast and a funky Belgian yeast working together.

Natural Herbal Enhancement

Our first seasonal offering has been in tank now for a couple of weeks quietly fermenting with anticipation. We've been silent about it up until now while we rack our brains to dream up a good name to go along with it.

I'm confident you won't find many other beers like it. This brew is a nod to old tyme beverages - the kind of styles being re-invigorated by Belgians and Italians and foresighted Americans. The emphasis is on a unique line up of herbs and spices. If you must conform to styles think Belgian Pale ... with herbs. We're thinking springtime in the sprawling French countryside - or Kensington - whichever you prefer.

We start with a base of excellent lightly toasted malts on a foundation of Canadian 2 row (pils) from our silo: Weyermann (German) CaraHell, Acidulated malt, Wheat, whole flaked Oats, French aromatic, and a touch of French CaraMunich for a nice golden color.

Hops are light - just enough for balance and some Willamette late in the boil for a subtle earthiness.

Now the good stuff... Cardamom, Ginger, Lemongrass, Rose hips, Rhubarb root.

Fun facts:

• Cardamom is a sweetly aromatic relative of ginger and one of the world's most expensive spices. It is also known to prevent flatulence.
• Ginger root can be found fresh in most grocery stores and was once very popular in brewing. In Traditional Chinese Medicine, ginger is said to "rescue devastated yang," a condition in which invading cold or infection has reached the interior of the body.
• Lemongrass is common in Thai and Indonesian cooking and has a fragrant lemony-rose aroma. The herb aids digestion and has been promoted as a stimulant tonic.
• Rose hips are actually the fruit of wild roses and have a citrusy tart character. They are one of the most concentrated sources of vitamin C and natural antioxidants and are known to fend off the common cold.
• Rhubarb root is both tart, sweet, and completely unique in flavor. The root has been used for over 2000 years in Chinese medicine as a digestive and sometimes a purgative.
  

Beer Historian Rich Wagner stopped by the brewery this week to sample the beer in progress. To his vast knowledge, among all the historical brewing records Rhubarb root has never been used in beer. I'm proud to be an advocate/pioneer in this herbal field! By the way, all these (with the exception on the ginger) are certified organic.

If all these herbs and spices seem like witchcraft to you I urge you to keep an open mind and seek out this beer. (It will be released draft-only in the city in 1-2 weeks) We've carefully chosen the flavor components that have gone into this brew and they work well together - really well. The result is a very floral, aromatic, and subtly tart beer. The toasty malt sweetness compliments the citrusy nose the earthy flavor nicely. Yet the herbs don't overwhelm the senses - just what we needed for early summer!

Springtime at the Brewery

I'd almost forgotten about this video clip I took of the first bottles to come off our line. By the end of March we bottled the Walt Wit with the other three closely behind. Ever since its been full steam ahead.




There's alot going on around here during the spring months. We've opened the doors for tours again! So come on by any Saturday after 12 noon and see all this for yourself.

Also, we've got the talented Jason Simon back on the brewing team. Jason worked with Josh and I at Yards before leaving to hang out at Dogfishhead Brewery for awhile. Now we're more than glad to have him back - he knows his way around the brewery - and with him around I can quit sleeping at the brewery and go home now and again!

HOPS! With the sun hitting our courtyard, my hops have begun to break ground - and fast. Last season I dug out some of the Belgian block of the loading dock area, loosened the Kensington dirt, and planted a few hop rhizomes. Now in their second season they are breaking ground 2 months earlier than last year and should give great yields! I'm digging out some more blocks to expose more soil and will be adding 5 more varieties this year.

Second year hops: Willamette, Brewers Gold, Hallertau, Crystal, Centennial

First year hops (new this season): Mt. Hood, Sterling, Chinook, Cascade, Northern Brewer

Pictures to come soon ...

Philly Beer Week concludes

As our first week of distribution and Philly Beer Week draws to a close I need to thank all the good folks who supported the cause. Everybody has been amazing.

I had the opportunity to meet many people this week, get lots of positive feedback, and think up some new ideas. Sometime its real nice to get outta the brewery. As a brewer, all the planning and technical brewing knowledge in the world is no replacement for sitting in a local pub and drinking every one of your beers - and talking to others who are. I'm so proud of what we've accomplished.

The Kenzinger is so dangerously drinkable - smooth and classy.

The Walt Wit is distinctive from most other white beers - crisp and spicy and pleasantly dry finishing.

The New Bold IPA has a solid malt character and a not-so-abrasively-bitter rounded hoppiness - fruity and herbal.

The Philadelphia-style Rowhouse Red is surprisingly funky with all its different malts balancing each other and showcasing an awesome yeast character.

I couldn't be much happier with the release of these 4 right from the start but I promise they're only gonna get better. We're going to get that bottling line up and running and release bottles next week. This has been a great beginning for us - and we've got a lot more tricks up our sleeves.

Again, I'm sincerely grateful to get the chance to drink our beer with you all in person. You could have been any number of places drinking with someone else but thanks for drinking with me.

Go get some!

So last Wednesday our first trucks rolled out of the courtyard loading dock with Kenzinger, Walt Wit, and Rowhouse Red. Kegs were tapped throughout the city - many immediately. Reports have been very positive so far and I've been told that by Friday we already had a few calls for re-orders!

Phoodie.com has a preliminary list: http://www.phoodie.info/2008/03/05/phoodie-exclusive-philadelphia-brewing-company-debut-taps-revealed/

New Bold IPA will debut at The Brewer's Plate on Sunday and will roll out for deliveries to local bars just in time for Beer Week.

I'm anxious to continue to get feedback (and orders) for all of these beers. In the meantime we'd better make some more.