The three of them approached their task very studiously: they spent several evenings brainstorming both at home and at Victory (“And by brainstorming I mean drinking a lot of beer,” Feury says.); Covaleski wrote the recipe based on their preferences. Once satisfied that their concoction was palatable, Covaleski scaled the measurements appropriately and brewed 60 kegs using Victory’s equipment.
The three establishments will split the booty equally and Fork will debut it during a special dinner on June 8. “There will be fanfare,” Feury promises.
The Beer: Standard Porter
The Characters: Brian O’Reilly, Sly Fox Brewing Co., Phoenixville, Pa.; Will Reed, Standard Tap, Philadelphia
The Brewery: Sly Fox
And now for something completely different: For this PBW, O’Reilly and Reed are collaborating on something other than the ale they’ve done in previous years and they’re serving it … drum roll … exclusively in casks. Casks are still somewhat of a novelty ’round these parts but they’re favored by many who assert that the smallish wooden hand-pumped barrels keep beer naturally carbonated and served chilly, but not cold, at cellar temperatures. They’re a product of England, which makes them perfect for … drum roll … the English-style porter that O’Reilly and Reed have brewed. Because it’s only being served in casks, they can craft it according to the old-fashioned English techniques used before British and American palates became accustomed to hoppier and more robust flavors.
“It’s unique to make a beer knowing that even though it’s lighter bodied and poured on a hand pump at cellar temperatures, it won’t seem thin,” O’Reilly says.
It’s being unveiled at Standard Tap as the Hammer of Glory passes through a few hours before Opening Tap.
Founded in 1985 as the first microbrewery in Philadelphia and one of the earliest in the country, Dock Street Brewery stands as the epitome of innovation, independence and creativity.
Your drinking habits have always fascinated me. And so, with some free time on my hands, I decided to play social scientist. My theoretical foundation? Who gives a shit. My methodology? Rigorless. My apparatus? A pen, a notebook and a love of beer. Here, for the first time in print, I present my quasi-scientific study for peer review.
Despite the economy, the door has opened on a far greater number of bars, many of which exist primarily to pour the world’s best beers into our collective mouths.
Philly Beer Week 2010 is nearly upon us, and whether you’re enjoying a flight from a bomber or taking home a growler, we’ve got the beer terms you need to know. (Hint: Brett is more than just the name of that cute androgynous chick you picked up at McGlinchey’s last night.)
Keep your eyes open for our friends at Fox 29 TV for beer-centric broadcasts throughout Philly Beer Week.
Local brewers talk about their personal favorites, trends and why Philly is the best place to brew.
Summer and a cold one are natural companions, and Philly Beer Week presents fun-in-the-sun while quenching the throat with welcome refreshments.
Your guide to where to go and what to drink during Philly Beer Week 2010.
Beer on tap: Tröegs Dead Reckoning
Beer on tap: Stoudt’s Gold Lager
Beer on tap: Avery Salvation
Beer on tap: Weyerbacher Merry Monks
Beer on tap: Weyerbacher Heresy
Beer on tap: Founders Devil Dancer