Great Beer Is Running Rampant in Philadelphia

It appears that this year’s supply of Russian River Pliny the Younger has just about run dry. Philly Tap Finder’s last published tapping happened just a few hours ago. But since this is Philadelphia, our taps certainly haven’t run dry of great and in several cases, rare beer.

Bishop’s Collar, which poured the city’s last known keg of Pliny still has plenty of great IPAs pouring and is worth a trip today. The Sidecar’s monthly High Gravity Night is also tonight and includes high alcohol favorites like Bear Republic Apex, Bell’s Hopslam and Mikkeller Monk’s Elixr.

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Resurrection Ale House Turns Four

4anniversary_bResurrection Ale House on Grays Ferry Avenue is turning four and they’re celebrating with a special lineup of beers from Allagash Brewing. Starting at 5 p.m., the beers will be pouring and complementary passed bites will be coming out of the kitchen.

Now if you show up before 5 p.m., you’ll get to experience a new Tuesday promotion. Every Tuesday, fried chicken will be the only thing on the menu until 5 p.m. That means fried chicken without the fear of it running out. And on Tuesdays, you can combine an order of fried chicken and a can of Resurrection Ale from Brewer’s Art for $18.

Fourth anniversary beer list »

Tonight: Allagash Clambake at Southwark


Southwark says goodbye to summer tonight with an Allagash clambake. The $35 per person dinner features three courses plus a couple of Allagash beers, including the rarely seen Allagash Golden Brett. Not made from Brett Hull’s hockey gloves, this beer is instead Allagash’s first 100 percent brett fermented beer. Expect lots of juicy pineapple notes in the beer.

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P & K Launches Allagash’s Cookbook on Tuesday

It seems fitting for Allagash Brewing Company to have released a cookbook, since their product is complex in a way that allows for a perfect pairing between beer and food. Acclaimed chef James Simpkins went on a culinary tour of the country and came back with a series of dishes and recipes highlighting the nuances each beer has to offer. With visuals by photographer Brian Smestad, this book gives home chefs new perspective on cooking with beer.

Try the recipes at Pub & Kitchen »

Tonight: South Philly Taproom’s Allagash Pig Dinner

If you’ve been out to eat in Philly within the past year, you’re aware of Philadelphia’s intense infatuation with swine. South Philly Tap Room and Allagash Brewing? They fall into the obsessed category. And now, the two spots are pairing up to bring you a nose-to-tail pig dinner tonight (November 8th) at 7:30 p.m.. SPTR’s chef, Scott Schroeder, will be taking the beast by the horns (or in this case the snout) as he prepares a variety of dishes ranging from savory to sweet, all showcasing the beauty and deliciousness of a hog, well-cooked.

Examples? Can do. For savory, how about some pig-foot scrapple. And for sweet, sugary chicharones with vanilla ice cream. The meal will be accompanied by rare Allagash draughts (like Allagash Bourbon Black, Confluence, Fluxus ’12, Hugh Malone and Smoke & Beards) with which to wash down every porky bite.

Tickets are $70 per person. And only 25 of them will be sold, so… You know. Plan ahead.

South Philly Tap Room [Official]

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