Philly Beer Week Continues

THE PHILLY Beer Week suds whirlpool is still spinning through the weekend. Here’s a sixer of events:

¶All Day Wood, today, at Resurrection Ale House (Grays Ferry). A full day of barrel-aged beer.

¶Allagash Happy Hour, 4:30 p.m. today, at Kite & Key (Franklintown). Brewer Rob Tod brings some of his hard-to-find bottles, including his new Vrieden collaboration beer with New Belgium Brewing.

¶Zythos America Belgian Beer ...

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Philly Beer Week 2011: Ten Days of Frenzy

A COUPLE of weeks ago at the Brandywine Valley Craft Brewers Fest in Media, Bob Barrar – Iron Hill’s bearlike, award-winning brewer – waded into the crowd with a giant Methuselah bottle filled with his barrel-aged ale. As Barrar hoisted the bottle overhead, hundreds of eager festivalgoers surrounded him, their small plastic cups raised, hoping for sample of the rare beer.

“Me, me, me . . . ,” they chirped, like baby robins waiting for their mother.

Barrar laughed and ...

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Drinking Down the Shore: Where to Find the Good Stuff

Clarification: Tun Tavern brewer Tim Kelly says he has never been told by management to limit the variety if or dumb down beers he serves. Additionally, he notes he has never brewed a barleywine at Tun Tavern.

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May 20, 2011 | Drinking Down the Shore: Where to Find the Good Stuff

FINDING GOOD beer down the Shore in 2011 is a little like finding good beer down the Shore in 1931. “Boardwalk Empire’s” Prohibition ...

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Philadelphia’s Best Dive Bars: Drinking and Diving in the City of Brotherly Love

“REALLY NICE places make me feel uncomfortable,” says Brian McManus, a Philly journalist and drinker.

Thus, he’s drawn to bars like the Fireside Tavern on Oregon Avenue in South Philly, where the “green Tiffany lamps – all without lightbulbs – look like they were purchased at a Bennigan’s rummage sale.”

Or Billies Boomer Lounge on 52nd Street in West Philly’s drug-dealing turf, where the windows are protected by burglar bars and the jukebox “plays the greatest selection of R&B and ...

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Clearly, a cloudy beer emerges

LATELY, THERE’S been a bizarre struggle over tap handles in Philadelphia. Instead of going at each other’s throats with more spigots that pour clear, yellow lager, the Big 3 have been battling it out with a cache of surrogate brands that are the flavor/style/philosophical opposites of their flagships – namely, witbier.

Budweiser? Forget about it. Anheuser-Busch has hooked up with InBev and now its sales reps are pushing Hoegaarden. The guy in the Miller uniform is rolling in a ...

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Yo, Beer Man! In 140 characters or less

A CITIZENS Bank Park vendor is on Twitter. Tweet him during a game, and he’ll deliver a fresh beer to your seat.

Ladies and gentlemen: I present the first practical use of Twitter.

No more waiting for the beer man to finally wander down your aisle. No more hustling off to stand in line for half an inning. No more “Sorry, pal, I’m sold out.”

Thumb your section, row and seat numbers into your cellphone and, voilà, a cold Bud.

Bill “The ...

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Rye Not?

RYE IS A dirty grain – bitter and black and somber-looking. It is unfit for human consumption, except during famine. It is very “disagreeable to the stomach.”

This point of view is not mine, for I count myself among those delicatessen faithful who kneel in the presence of pastrami piled high between slices of rye.

Instead, these are the learned words of no less than Gaius Plinius Secundus, a/k/a Terrapin Rye Pale AlePliny the Elder, ...

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I Drink, Therefore I Am

IT’S HEARTENING to see our nation’s colleges are still tackling the existential quandaries of man. Case in point: “Philosophy on Tap: Pint-Sized Puzzles for the Pub Philosopher” (Wiley-Blackwell, $19.95), by Matt Lawrence, a philosophy professor at Long Beach City College.

This fun paperback considers the Big Questions that have troubled college sophomores since Aristotle had his tenure. Like:

If a pint spills in the forest and no one is there to hear it, would it still make a sound?

What is the sound ...

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Oyster stout edges into popularity

“HE WAS A BOLD MAN,” wrote 18th-century Irish satirist Jonathan Swift, “that first eat an oyster.” But no less bold was the first brewer who added oysters to his stout. After all, salty, squishy and arousing are not adjectives one normally associates with beer.

And, yet, lately we’re seeing an unexpected surge in the quirky style known as oyster stout:

¶Harpoon Brewing (Massachusetts) has released the latest in its 100 Barrel Series, Island Creek Oyster Stout, made with freshly harvested Massachusetts oysters.

¶Upright ...

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Beer the New Wine at Catholic Mass?

IN A REVOLUTIONARY GESTURE intended to draw more American Catholics back to the church, Pope Benedict XVI has signaled his acceptance of a plan to offer parishioners beer instead of wine during Holy Communion.

The astonishing change, revealed in documents obtained by this reporter, is seen as recognition of both the decline in weekly church attendance as well as the continuing growth of full-flavored craft beer.

“Some people are going to be ...

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