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A new brewery in Lansdale will brew old-time Philadelphia beer

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One of Philly’s newest breweries is going to look – and taste – a lot like one of its oldest.

It will re-create long-lost beers that helped establish Philadelphia as the brewing capital of America in the 18th and 19th centuries. Brands like Robert Smith’s India Pale Ale, Tiger Head Cream Ale and Robert Hare’s Colonial Porter will soon be brought back for the enjoyment of modern-day beer drinkers.

And the new brewery will feature open fermentation and krausening – traditional beer-making methods that – though they create a distinct, flavorful character – have been largely discarded in America.

Lou Farrell

Ür Brewery, slated to open in Lansdale (Montco) in May, is the brainchild of longtime brewer Lou Farrell and business partner, Chuck Schoeder.

“We’ve spent a lot of time researching these old styles,” said Farrell, who told me they’d already trademarked a dozen Philadelphia brands produced between 1790 and 1965. “We’re re-creating them with authentic equipment and formulas.”

In an era when so many breweries have launched with nouveau sours and ultra-hopped IPAs, this project is both unique and ambitious.

Old methods

For one thing, Ür (pronounced “your,” a Germanic term meaning “original”) will use only open fermentation. That’s a method, still practiced by traditional European lager brewers (and notably by San Francisco’s Anchor Brewing), in which fermentation vessels are uncovered.

These days, most American beer is fermented in closed vessels, for ease and prevention of contamination. Open fermentation, however, produces increased esters, yeast flavor and a unique aroma that enhances a beer’s character. (As an example, compare the superb character of an authentic Bavarian hefeweizen, fermented in an open vessel, with a typically less distinctive American wheat beer.)

Also, open fermentation – with its exposed, billowing foam top – just looks cool.

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SIDEBAR: Philly beers brought back from the dead

“We can talk all day about why open fermentation makes better beer,” Farrell said. “But bottom line, it makes better beer.”

Farrell said Ür Brewery will make heavy use of krausening, a German method in which the foam from fermenting wort (called krausen) is added to finished beer to promote carbonation.

“It’s a really great technique because it pushes down final gravity and brings in the character of young beer,” Farrell said. “You really can’t do cream ale without it.”

In another intriguing nod toward tradition, the brewery will also make a stock ale, a high-gravity brew that is aged for four months or more, then blended with young, mild beer. The method was quite common 200 years ago in Britain, where publicans often performed the blending. But outside of sour beer producers who sometimes age a stock ale for blending, I’m unaware of any American brewer who regularly uses the method for producing more common pale ales.

Beer-making cred

Chuck Schroeder

Farrell, one of the early brewers at Dock Street Brewery on Logan Square, more recently brewed at Tower Hill in Chalfont (Buxco). I last mentioned him in 2014, when he helped brew a re-creation of East Fall’s historic Hohenadel lager.

With his degrees in history and archaeology, the production of historic beers is right up Farrell’s alley. He said he’d consulted extensively with Rich Wagner, a Pennsylvania beer historian who has written extensively about Philadelphia’s old brands.

The brewery will include a 10-barrel brewhouse with enough fermentation and aging capacity to produce 4,000 barrels a year – an ambitious goal, compared to the 1,000 or so barrels most start-ups are aiming for.

“It’s lots of capacity,” Farrell acknowledged. “But that, to me, screams bock beer I can sit on for six months.”

Ür Brewery would be Lansdale’s third brewery, located at 320 Madison Street, just steps from Round Guys and Well Crafted Beer Co.

Too many for a small town? Nah, Farrell said.

“I don’t really see anyone in Lansdale as competition,” he said. “Everyone has their own lane. Our focus is going to be more traditional and food that goes with beer.”

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SIDEBAR: Philly beers brought back from the dead

The Best and Worst of the Best Beers of 2018

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It’s that time of the year, when beer critics put down their pints for a moment and try to remember: What the hell was I drinking this year?

That’s right: It’s time for the Beers of the Year.

Unfortunately with the demise of so many beer rags and blogs in recent years, we’re beginning to see wine writers fill the void – with predictable results.

It’s no surprise, then, that the top spot in Philly Beer World’s 2018 “best of” ratings went to writers with actual beer cred.

Without further ado, here’s Philly Beer World’s Best and Worst of the Best Beers of 2018.

1. Beer and Brewing

The magazine’s editors and writers published their own favorites (scattered below), then came up with an official list of their top 18. They get points for an eclectic variety (plenty of imports and non-IPAs), and they make a pretty good case for each. I disagree with the Weihenstephaner/Sierra Nevada collaboration, Braupakt, a very average hefeweizen that pales in comparison with the wheat beers that each brewery makes on its own.

But that’s a matter of taste, so ignore me.

2. Josh Weikert (B&B)

I’m a homer, so I’m always encouraged when I see Philly beers break into these yearly lists. Other than one curious selection from Vinepair (below), local beers would have been shut out from these lists – if not for Weikert. The longtime homebrewer, writer and, more recently, consultant on a planned brewery in Phoenixville, came to the defense of America’s best beer-drinking city in a big way. He not only named Philly his favorite place to have a beer, he included Forest & Main, Neshaminy Creek and Stoudt’s in his top five.

3. Em Sauter (B&B)

I have a soft spot for cartoonists (check out her Pints and Panels blog), and now I like her even more for including Sierra Nevada Summerfest on her list.

4. Stan Hieronymus (B&B)

A ballpark lager – Urban Chestnut Stammtisch – makes his top 5. A man after my own heart.

5. John Holl  (B&B)

He implies that Nashville is his favorite beer city because his in-laws drive him to drink, so he gets points for honesty.

6. Beer Me BC

More than 1,200 readers of the British Columbia beer blog voted. I don’t know the first thing about B.C. beer, so I won’t comment – other than to note that four of the top 5 beers predictably are IPAs. Makes me want to seek out #2, a brown ale called Hoyne Dark Matter.

7. Jamie Bogner  (B&B)

Nothing east of Missouri from this Colorado-based blogger, though for some reason he picks Richmond, Virginia, as his favorite beer city.

8. Jeff Alworth  (B&B)

Nothing east of Idaho. Cripes, these guys don’t get out much, do they?

9. Zymurgy

This one from the Brewers Association – more of a popularity contest – comes out annually each summer as an opportunity to remind readers that San Miguel-backed Founders (named the No. 2 brewery in America) is not a Real Craft Brewery.

10. Wine Enthusiast

Using a Robert Parker-esque 100-point scale, it includes the likes of the godawful Anchor Pale Ale Nelson (#16). Not surprisingly, its No. 1 choice, Founders CBS, is also its most expensive. Stay in your own lane, grape boys.

11. Alex Kidd  (B&B)

Please, someone takes this guy’s keyboard before he hurts himself:

“This gin barrel–aged saison,” he writes, describing Sante Adairius Rustic Ales Recency Effect, “takes all of the masterful herbaceous underpinnings that the Pacific Northwest has been employing and elevates them to the absolute pinnacle of floral refreshment. It maintains the poise of the underlying farmhouse character with a fantastic eucalyptus and lemon meringue swirled together right out of the Brett b. soft-serve machine. The result is a wood and tangelo mélange that is creamy and dry concurrently with a long effusive Vick’s Vapor Rub swallow. It is crushingly enjoyable to the last sip.”

So, drinkable fruit-flavored chest ointment? Got it.

12. The Daily Meal

Most of its picks have been around awhile (Orval, Weihenstephan, Dark Lord), giving this list the feel of a lifetime achievements awards show. There’s no real criteria and I get the feeling the writer(s) haven’t actually tasted most of them and instead just copy and pasted names from RateBeer. (Evidence: It fails to include a single pilsner.)

13. Vinepair

This New York-based wine website specializes in clickbait posing as insightful criticism. [e.g. HOP TAKE: SPARKLING CANNED COCKTAILS ARE BUZZING (SORRY, BEER) ], so it’s hard to take seriously. Nonetheless, its Best Of list has spread across social media like an STD. It’s impossible to name just one reason it’s so odious. So, here’s The Top 10 Reasons Vinepair’s Top 50 List Blows.

10. Sierra Nevada Hazy Little Thing – an ordinary unfiltered IPA, when compared to the 100s of others that are out there – is its top beer of 2018.

9. Though it claims to focus on “accessible” packaged beers, several (I’m looking at you, #25 Hudson Valley Amulet) can be had only if you hire someone to stand in line at the brewery on the day they’re released or you stumble across a rare keg on tap near your office in Manhattan .

8. It describes one selection, a blonde ale, as a “craft Miller High Life,” like that’s a good thing.

7. Though it notes that “pilsners flooded the marketplace in 2018,” the list includes exactly one – a 62-year-old brand from Germany. (And, no, that dopey “black” pilsner does not count.)

6. What the hell are “juice wolves?” Stop it.

5. Nine of the top 50 – almost 20 percent – are from New York state, and 7 of those are from New York City.

4. Only 3 picks are brewed somewhere other than America.

3. Thirty-two of its choices are either IPAs or sours.

2.  After including Stoudt’s as its only Pennsylvania-New Jersey-Delaware brew in its 2017 list, Vinepair did it again in 2018, making #45 Stoudt’s Gearshifter its only choice from the region. Look, I like Stoudt’s. Quite a bit. But there must be 200 breweries between your Upper East Side condo and Lancaster County. Try stopping at one of them next time you go antique shopping in Adamstown.

1. Bite me, New York.

7. Joe Sixpack

Lazy guy. Instead of making his own list, he made fun of everyone else.  Maybe he and Macnow will put down their pints long enough to put together a list on What’s Brewing.

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About those dumbass New Jersey brewery regs

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By now, you’ve heard New Jersey’s Bureau of Alcohol Beverage Control has spiked those dumbass, new brewery tasting room rules. Y’know, the ones that – among many other things – prohibit breweries from displaying menus from the local pizza shop and require a permit to turn the Eagles game on TV.

The agency will go back to the drawing board and try to come up with something a little less insane.

Here’s the problem in a nutshell, as noted on the very first page of ABC director David Rible’s order <PDF>:

The legislature, he correctly says, “intended to promote the craft beer industry and create a demand for these products by the consuming public. The expectation was that the increased demand for craft beers would generate greater retail sales of these products at licensed consumption and distribution premises.” [My emphasis.]

Through this statement, Rible either ignores or is unwilling to address the obvious fact that the craft beer industry has changed since the original rules were written in 2012.

Five thousand new breweries have opened nationwide since then, and most of them have little interest in selling beer at other retail locations. There’s too much competition for tap handles and shelf space. And, besides, at their scale, selling beer through a middleman is a money-loser. Small breweries enjoy far greater profit margins by selling directly from their tasting rooms.

Moreover, tasting rooms are the single, best way for a new brewery to build its brand. (And, as the ABC finally learned when 25,000 people spoke up, many beer drinkers actually prefer brewery tap rooms to bars.)

Sure, this conflicts with the holy three-tier concept of beer distribution. But so what? What is the public interest in an outdated regulatory system that protects only those who can afford costly liquor licenses while impeding economic growth?

If the aim is to promote the craft beer industry, Rible – and more importantly the legislature – will have to rethink the “expectation” that retailers will see greater sales. It ain’t gonna happen until these startups grow large enough to benefit from wholesale sales outside of their taprooms.

And they won’t grow if these small breweries can’t do simple things to attract business. Y’know, like music, yoga classes and, for crissakes, food.

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A crackdown on yoga and music? New brewery regs coming in Jersey

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Note: This column contains a clarification below.

The foam hit the fan on Facebook this weekend when a musician posted an item that his gigs at a central Jersey brewery had been canceled, because of a new policy edict from the N.J. Division of Alcohol and Beverage Control.

The item was wrong: Though change is coming, no new policy has been issued.

No matter. The musician’s posting, and subsequent remarks from brewers and others, sparked a panic over how new rules could jeopardize dozens of the small breweries that have cropped up in the state since licensing rules opened the floodgate in 2012.

That law created a new tier of licensing that, for the first time, allowed small breweries to serve beer directly to the public from on-site tasting rooms. It was passed over strong opposition from existing bars and restaurants, who feared competition from the new tasting rooms, whose licenses are far less expensive than typical liquor licenses used by bars.

To answer those concerns, the state laid out rules to prevent brewery tasting rooms from operating like a restaurant. Among other restrictions, tasting rooms are prevented from serving food and hosting live entertainment.* And, in one of the more troublesome requirements, the law demands that patrons tour the brewery before they are served – even if they’ve taken the tour before.

Those rules have been bent considerably in recent years. Many tasting rooms publicize regular music calendars, host yoga classes, and coordinate with food trucks parked outside, for example.

Indeed, judging by the look of some tasting rooms, I suspect business plans and financing for some breweries are based less on beer production and more on creating a bar-like atmosphere.

But even as breweries have pushed the envelope amid complaints from bars and restaurants, the ABC has dropped the ball on serious regulation. Even now – six years after the tasting room law was enacted – it is still struggling to establish workable rules on those brewery tours, for example.

Read: A burgeoning rebellion against brewery tasting rooms

Read: Let’s settle this before it gets out of hand

Read: Why we drink in tasting rooms

 

As the first executive director of the Garden State Brewers Guild (now the New Jersey Brewers Association), I sat in on numerous meetings with the ABC and state legislators, trying to hash out compromise policies that would satisfy both new breweries and existing liquor license holders.

I’m no longer involved n the association, but sources involved in the talks told me the discussions are ongoing. A draft policy has been circulated, but it’s still under discussion.

“It’s still being worked out, and it’s far from finished,” said Eric Orlando, executive director of the New Jersey Brewers Guild, who is among those talking to the ABC.

Jamie Queli, who owns Forgotten Boardwalk Brewing in Cherry Hill and is board president of the New Jersey Brewers Association, said she didn’t expect a final ruling until at least next week.

Among the proposals floated in the draft proposal:

  • Breweries could hold up to 25 events per year, including live music, TV sports, yoga classes, trivia contests and others.
  • Breweries could be eligible to serve beer at 12 off-site events per year, including  festivals, sporting events, civic celebrations and others, anywhere in the state.
  • Breweries could host pre-ticketed events conducted by independent civic, charitable and other social organizations up to 25 times a year.

Though some breweries are already balking at the measures as too restrictive, the proposals are a significant loosening of current regulations.

Other proposed changes include items that are routine at most places that serve alcohol. Private parties, background music and the sale of snacks – mainly chips and nuts – would be OK. However, onsite food service and coordination with food trucks is still forbidden, as is the placement of restaurant menus inside breweries.

As for that troublesome tour, it’s still a requirement. But the proposed new rules now define a tour as “any form of engagement with brewery visitors… that communicates information about the brewery and the brewing process.”

So, technically, I suppose, a sign pointing to the brew house would qualify.

*ADDENDUM: Vince Masciandaro of Village Idiot Brewing advises via Facebook that “the part about ‘live entertainment…’ is incorrect, this was never a rule…..and in actuality last year with the prior director we received written notification that it was permitted.” In fact, an April 2017 directive from the brewers association director said the ABC would henceforth OK live music and live televised sports. 

I’m adding that correction here rather in the comments section so it doesn’t get lost.

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Read: A burgeoning rebellion against brewery tasting rooms

Read: Let’s settle this before it gets out of hand

Read: Why we drink in tasting rooms

Walk, don’t run, to these brewhouse neighbors

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My report earlier this week about Phoenixville’s wealth of breweries in proximity to each other got me thinking about other local destinations where you can hit two or more breweries in one quick walk.

Here’s a few twofers (and three-ways) that come to mind:

Pitman, N.J. – This once-dry Methodist town is decidedly wet these days with two small breweries on the same block. Eagles fans will love Kelly Green (154 S. Broadway), a tribute to the Birds’ former uniform color. A couple doors down is Human Village (148 S. Broadway) a casual spot with an eclectic mix of brews (open weekends only).

Spring Garden, Philly – Despite its proximity to Center City, the neighborhood north of Chinatown above Callowhill has been no-man’s land for 50 years. But residential growth is suddenly booming, and along with that comes beer.

Roy Pitz, whose home base is in Chambersburg, Pa., operates a satellite tap room at 10th and Spring Garden streets. Earlier this spring, Love City opened a full-scale brewery just two blocks away, at 1023 Hamilton St. And now word arrives that Triple Bottom has decided to decamp at 927 Spring Garden St. And, if you can manage to drag your bones four more blocks, Yards’ new brewery stands at 5th and Spring Garden.

Emmaus, Pa. – Area beer lovers know this Lehigh County town as home of the stupendous Shangy’s: The Beer Authority distributor. But tucked along the old train tracks at opposite ends of a single block of warehouses, you’ll find Funk Brewing (19 S. 6th St.) and Yergey Brewing (518 Bank St.).

Hammonton, N.J. – Next time you’re going down the shore, get off at Exit 28 of the A.C. Expressway and head into the Blueberry Capital of the World. Tomfoolery Brewery (334 Washington St.) is just around the corner from Three Threes (50 13th St.). After you get your buzz on, give your legs a stretch and traipse four blocks over to Vinyl Brewing (300 12th St.).

Fishtown – Goose Island (1002 Canal St.) just opened a spacious brewpub in that massive entertainment complex (Filmore East, Mad Rex, etc.) that cropped up in former warehouse space along Delaware Avenue. Just across the street you’ll find the somewhat smaller Fishtown Brewing (1101 Frankford Ave.)

Lansdale, Montco – Round Guys has been a Main Street mainstay for 6 years. Later this year, it’ll be joined by Well Crafted Beer Co., opening just around the block near the SEPTA train station.

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The 3rd-fastest growing brewery in America has fewer tap handles than your average Hooters

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Recent news reports naming Phoenixville’s Crowded Castle the third-fastest growing small and independent brewery in America in 2017 had me scratching my head.

How could a brewery that’s been open barely a year be among the fastest growing? Especially one that produces, perhaps, a mere 1,000 barrels a year, and sells it all in-house from 11 taps.

My money would’ve been on someone bigger, like Funky Buddha, the Florida outfit that just sold to Constellation Brands and is now canning at Ballast Point.

Turns out, the growth rate is based on a quirk in Crowded Castle’s history. You see, the fledgling business actually began in 2014 as a contract brewery, producing beer out of Perkasie’s Free Will brewhouse. It produced just a few pilot batches that were sold only in the Allentown area.

According to head brewer Mark Sofio, after Pennsylvania loosened its tasting room regs, Crowded Castle changed its business model to an on-site brewery. Its Phoenixville location is producing far more than it did when it was contracting.

When the Brewers Association crunched the numbers, Crowded Castle showed behind No. 1 CraftRoots of Massachusetts and No. 2 GoatHouse of California.

“After the report came out,” Sofio told me, “I actually called the B.A. and told them I think there’s an error.”

The B.A. didn’t release actual production or growth stats with its report, but Sofio said the organization told him the numbers are accurate.

“It doesn’t mean we’re the hottest beer on the market,” Sofio said. “It just means we’ve had big growth. To that end, we’ve had a good ride this year.”

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Downtown Phoenixville has more breweries per square foot than anywhere else in America

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The distance from 138 Bridge St. in Phoenixville to No. 368 is barely 2,000 feet. Maybe 800 steps, if you’re walking with purpose.

Which is what you would need to do if you were going to visit all the breweries along this short stretch of downtown Phoenixville main drag in one shot. From Iron Hill’s brewpub at one end of Bridge Street to Stable 12 Brewing at the other, you hit four breweries…  plus one brewery tap house, three winery tasting rooms, a distillery and a few bars.

If there’s a more compact set of breweries anywhere in America, I’d like to know about it.

Portland, Oregon? Nah – its 60-plus breweries are spread out over a good 50 square miles. Burlington, Vermont? Its Church Street Marketplace comes close, with three – and one more nearby.

The wealth of booze is made even more appealing by the small-town charm of this old, former steel-making borough. With its weekend festivals, outdoor events, farmer’s market, antique shops, trendy restaurants, an iconic movie theater, plus a very walkable main drag, P-ville’s downtown boasts all the amenities of Hometown, U.S.A.

Breweries are a very real and important part of that vibe.

“What we’re seeing, since the end of last summer, people are beginning to come to Phoenixville from beyond the local radius,” said Mark Sofio, head brewer at the year-old Crowded Castle (242 Bridge St.). “For the craft beer drinker, it means you can go to five different places that are close together, and you can see how the beer id different from one place to another. You can see the interpretation of a specific style, you can taste the difference.”

If you visit on weekends, especially, you’re bound to encounter the same faces of craft beer lovers at each of the five spots, enjoying samplers and pints as they brewery hop their way through town.

It doesn’t matter where you start. For pure efficiency, I suggest launching from Stable 12 (368 Bridge), whose outdoor beer garden tables welcome large groups.

Next is Crowded Castle (242 Bridge), with a large indoor space and 11 every-changing taps.

You might get sidetracked by one of the several winery tasting rooms along the same block, but stay focused! Next is the Rec Room (230 Bridge), a brewery tap house directly across the street from the famous Colonial Theater (notable as a key scene in the horror movie, “The Blob”). No beer is brewed here, though it’s all plenty fresh and shipped directly from nearby Conshohocken Brewing.

Grab a pick-me-up cup of joe at  Steel City Coffeehouse (203 Bridge), then turn left on Main Street and walk 100 feet toward Root Down Brewing (1 N. Main St.). This is a noisy, cavernous, fun spot with a young crowd and some outstanding brews that lean heavily toward IPA-ville.

Next up: the familiar comfort of Iron Hill Brewery & Restaurant (130 Bridge). It’s your best bet for a full meal paired with an award-winning pint. (Look for Bridge Street Bock, a GABF medalist in 2016).

You might think all of this is too much beer for one small (population 16,000) town, but that’s hardly the case.

“That’s been the fun of Phoenixville,” Sofio said. “From my perspective, all the breweries get along real well.”
As do other businesses. Sofio said his next-door neighbor, the artsy Diving Cat Studio Gallery, recently adjusted its hours so they match those of his brewery. “The owner told me, ‘From now on, I’m open when you’re open. Do you realize how many people walk from your place into my place?’ ”

Sofio gives “all the credit” to the borough itself, for having a long planning vision that included investment in infrastructure, and a liberal attitude about attracting new business. For example, he said, it didn’t demand that his business provide a minimum number of parking spots for customers.

Which is a lesson that other towns looking for tourism traffic should imitate. Breweries can be magnets, but it’s better if you give visitors a chance to walk it off (and spending a few more bucks) before heading home.

For those planning a trip, here’s one other tip: Bring your bicycle. The Schuylkill River Trail runs directly through downtown Phoenixville.

And, if you’ve got the energy (and a DD), there are a five other breweries with a 15-minute drive of Bridge Street, including:

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A brave, new beer world

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Ten years ago this month, my first book, Joe Sixpack’s Philly Beer Guide, was published. It was a compilation of everything I knew about the city’s beer scene at the time, from its earliest breweries to its burgeoning craft beer scene.

It took years of work, and I was plenty proud to present the most complete look at the city’s beer bars, breweries and festivals.

I immediately vowed I’d never write another one.

Not because of the effort (or the sales).

Rather, it was the irksome fact the book was out of date the day it hit the bookstores: A longtime craft beer bar I had featured (Ludwig’s Garten, the fantastic German tavern) shut down the week before it went into print.

A printed guidebook could never hope to keep up with all that was happening.

Consider that, 10 years ago, there were all of four brewpubs and two full-scale packaging breweries in town. If you wanted a sixpack of decent bottles, there was the Foodery in Center City and… well, my best advice was “avoid joints with bulletproof glass.”

Today? You can buy barrel-aged sour ale at the Acme.

I count more than 130 breweries in what is commonly known as the Philadelphia region, and over the next year another will open every two to three weeks.

Meanwhile, “craft beer bar” is almost a redundancy. Nearly every corner bar serves decent beer; you can’t open even a crappy chain restaurant in this town without pouring a half-dozen local craft beers.

The beer scene is vast and changing and… (I can’t believe I’m writing this) it deserves a newly updated, fully current guide.

Welcome to Joe Sixpack’s Philly Beer World.

It’s the region’s first online directory devoted solely to breweries and craft beer bars, with listings that include hundreds of locations serving great beer. I’ve spent months compiling its listings and building a dynamic website that can be easily read and searched from both your desktop and mobile phone.

Unlike my first book, the content on this website won’t go out of date.

I’ll constantly be adding event listings and new destinations, and I encourage brewery and bar owners to “claim” their listings, to fully update their own info. (I also offer very affordable advertising rates for anyone who wants to support the directory, hint-hint.)

Additionally, this will be the new home of Joe Sixpack. I’ll publish all my columns here, with an emphasis on destinations and events. You can follow my Facebook page for updates, and keep up to date with events on my Twitter feed.

Much has changed since I wrote my first Joe Sixpack column in 1996. Among other things, Joe is finally old enough to drink! But as I look around, one thing hasn’t changed: Good beer and good people are the heart of what makes Philadelphia the best beer-drinking city in America.

So, to every brewer who calls this town home, to every bartender who’s poured me a cold one, to every friend who ever touched glasses with me, this one’s for you. You’re all part of Joe Sixpack’s Philly Beer World.

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