Defining “Craft” Brewing

Just read this article from Time. In it, the writer details various levels of “Craft” brewing. Yes, there will be a quiz at the end of reading the article. Don’t worry. It will be an open beer exam. Crack a cold one and sharpen your pencils.


Revolutionary Ale


Yesterday, I rummaged around town foraging for food and drink like a driving bear.

First, I went to the Asian Market and loaded up on the requisite dumplings, wasabi, fish sauce, and the like. Then, bounced over to get some beer. And, then doubled back to an Indian store to get some curry paste and coconut milk. The order was supposed to be Asian, Indian, then Beer. But, as is usual, I missed the turn off to the Indian place and had to double-back.

After watching a slew of David Chang cooking episodes on Netflix yesterday (called Mind of a Chef), I was inspired to go on my romp. When cooking ethnically, two parameters are essential: The right ingredients and the right technique. The same deal for craft beer. Right ingredients with poor process ruins a beer. Bad ingredients with good technique never has a chance. Need both. Most Americans who cook ethnically don’t go to the right venues to get the best ingredients. Rule of thumb (pretty obvious), go where those of the ethnicity go to shop for the ingredients. Not the local supermarket. Or Walmart, for goodness sake.

I have made beer by hand and am trying to master Indian and Asian cooking. Or at least become decent. I may brew some more in the future yet find brewing to be much more arduous than cooking and better left to the professionals. A big issue is cost. I can save a lot by learning to cook my own Asian and Indian food. The margin of saving on making my own beer is considerably narrower unless I am making a Belgian Quad which is usually where I try to stake out my brewing repertoire.

I came across Yards’ Tavern Spruce Ale crafted from Ben Franklin’s own recipe at the Distributor. I had this brew awhile back at the City Tavern in Philly so I knew it was good although I didn’t recall the details. Interestingly, Ben–being the inventive individual he was–by necessity had to use molasses for malted barley and spruce tips off of evergreen trees for the hops, because both of the traditional ingredients where hard to come by.

The substitutes really work here and the brew has a great taste and not too sweet. Just enough to take the edge off the ale and spruce tips. It shows that one call still make a great beer (and food for that matter) if the substitutions essentially fill the same space.  But, it can’t be half-assed. Know enough to know when an alteration can happen.

I am very encouraged by the inventiveness and innovation of the craft beer movement. A consistent theme in 40/40 from the beginning is that if we can begin by taking back or beer from the corporate hegemons and autocrats, who knows where the cracks of liberty will continue.

Craftwomen at Dogfish

Here is a great article about women who work for Dogfish. Craft Beer should be an equal opportunity creator and imbiber. It makes the world a better place and anything that keeps men and women on the same side is a great thing. So pony up to the bar boys and girls, it is all good with gender and good beer….   

Around the Diamond: Lancaster City Craft Beer Scene

Back during 40/40 Pa. Brew Tour three years ago, the Craft Beer scene in Lancaster City was Lancaster Brewing Company and Iron Hill. LBC was more laid back and comfy. Iron Hill was tony and expensive. Iron Hill’s beers are definitely better. Very high quality. LBC is the most affordable around but you kind of get what you pay for…econo-craft.

The food at both place is typical pub fair. When either place tries to be fancy food-wise, it winds up being an over-stepping. Foot too far off base. Stick to the burgers and wings, you will be fine. Otherwise, strike out. Or at least hit a lot of foul balls and pop-ups. 

There are several new players in the city since then and Lancaster is becoming a mini-mecca for beers, a title which really doesn’t make given the Muslim prohibition on alcohol, yet things are definitely moving. So maybe sticking to the baseball analogy is better. Here we go around the bases for the new team members.

 Here is my quick run down on the newer places:

The Fridge – Great selection in bottles, limited taps. Glorified pizza joint. Cozy and friendly. Has a grungy vibe with the cinderblock construction. Probably the best place to go if you want to feel part of the Craft Beer scene. It has an upstart feel to it.

Hunger & Thirst – On the outskirts of the city. Definitely has a Foodie vibe with its beer and gourmet food and gadgets store. Very diverse beer menu with about 25 rotating taps and big bottle selection. Food and beer is a bit pricey but the upscale quality is there to justify the cost. It appears as if the owners are doing their homework and bringing in unique beers, particularly international.  

The Taproom  – In the heart of the city, The Taproom has the best urban feel location. Food is cooked at an adjacent restaurant and is very good. The beer can be too quirky and gimmicky. Dogfish can pull off quirky, The Taproom beers are either hit or miss. More often, I do not like the concoctions.    

The Federal Taphouse – This is a large gastropub on North Queen. One hundred beers on tap, extensive bottle list. I wonder if the model of quality and volume will work over the long-term in Lancaster City. So far, it has been packed but that has been during the Honeymoon phase.  It is like a luxury liner. Definitely, the most expensive of the bunch but a good night out on the town.   

To save cash, I typically do not order food at these places. I favor more ethnic cuisine for both taste and cost. If I want a burger or pizza or wings, best to lower the standards a bit and go to places that are pretty much all over. Go for the beers….


Return of St. Boniface


If my Faiere (I think that is the Gaelic Spelling) Beer Mother was to appear and give me one wish within the beer fantasy realm, I think I would imagine a board like this. Sorry that is a little blurry. It is a dream after all.

This is St. Boniface in Ephrata’s current line-up. There are some heavy hitters here. Ruth, Gehrig, Hegemony. I had finished work for the week as of yesterday at 4:oo–we have a summer schedule with Fridays off–and didn’t have any major plans besides finalizing some issues with my book today. When I saw a post on Facebook about St. Boniface, it didn’t take Faerie Dust for me to hop in the auto up to Ephrata to pay ’em a visit. 30 minutes away to Beer Heaven.

Typically, I shy away from beer during the day. It is a good way to feel useless by early evening. But, the sun was shining, they had a food truck, out in the lot, and this was my first official day of vacation. Here is a picture of the food truck:


Something like Master of the Pork in English. Here was my dish-o-rama:


This was some Asian-inspired Pork Bun–like Dim Sum–which is a Taiwanese dish. Instead of being steamed, the rolls were baked with Pork BBQ on the inside. Like a Ding-Dong. Are they still making these? I heard Twinkies are coming back from the dead. Wait. They have been dead since the start. Sugar Zombies. There were mac and cheese and corn something of sides. Also chatted with the dudes who were the proprietors of the food truck and got into some Foodie talk.

I couldn’t help myself. I took a bite before I snapped the picture. I have poor impulse control.  I had two beers beforehand and was famished. St. Boniface makes heavy beers and one should not try to operate heavy equipment after excessive ingestion. Yuminugen.

I had a fun time chatting with other patrons and the staff. Good beer brings out the best in all as long as it is treated reverently and with respect. Like a sharp ax, don’t toy around with St. Boniface. Adults only, and not the “adults” who go to Porn Shops and the like. Real adults with sense and maturity to not over-do it.

I know that 40/40 has been Lagering in the cellar for a while with few postings. Now that it is Vay-Cay and my book is being published, my thoughts and dreams turn back to beer for a bit. I will try to draw a draft of a blog once a week. Promise. Maybe. I’ll try. Sort of. OK?

Interview with the founder of Dock Street Brewery

Yuengling Lager

Just a note to the faithful. I am still drinking ggrrreaaattt beer like Tony the Tiger and Frosted Flakes. Just not posting much. Beer of preference: Yuengling Lager, the pride of Pottsville. 16 ounce pounders. Have also been sipping some Saisons. Of particular note is The Taproom’s in-house Saison. Hoppy as it should be. Delicious on a sunny Spring day. Make sure to do something to deserve it. Like work.