Last week I was lucky enough to be was invited to tour Victory Brewing Co.’s new Parkesburg Brewery. The new facility is located about seventeen miles from the original Downingtown brewery and brewpub. The new brewery is more than 140,000 square feet on 42 acres in Chester County. The capacity in Parkesburg is 225,000 barrels annually, more than double that of Downingtown. In the future, the new plant will be able to output 500,000+ barrels per year. And it isn’t like Victory is exactly small now, The Brewers Association ranked Victory as the number 26 craft brewery in the United States in 2012 (the most recent numbers available and Victory grew by 10.4% in 2013) and with Parkesburg fully operational, significant growth is on the horizon.
Coffee is the most important part of my morning. I roast my own and hand-grind it. The whole process takes about 25 minutes. It’s the least efficient way to get a cup of coffee. Rojo’s Roastery in Lambertville is the only place outside of Philly where you can get a good cup. // I’m normally in the  brewery, which is in an old bank, by 9 or 10 a.m. We only schedule our brewing four weeks out, but we always try to have certain styles:  a stout or porter, an IPA, an approachable beer like Belgian blond, and a special seasonal beer like a hefeweizen. // I wear  &Work Vocation shirts—you can wear them to nice restaurants, or to move 50-pound bags of grain. There’s always a penholder in the most ridiculous places. //  Charcoal in Yardley is the best fine dining in Bucks County. They’re always rotating their menu. It’s more like a local diner for breakfast. I love the blueberry-pistachio pancakes. They’re decadent. //  James Lasdun’s The Horned Man; I think he’s an exceptionally talented writer. Not for the faint of heart. // John’s Barber Shop in Newtown is the best place to get a haircut in Bucks. It’s old-school, and you can get a beer during your cut. // We have  live jazz at the Vault every Thursday, Friday and Saturday night. But in the city, Ortlieb’s Lounge is an old and funky jazz spot. // Everything that Ardmore’s Tired Hands Brewing Company puts out is fantastic. Inventive beers in a comfy atmosphere. // Finch’s Beer Co.’s Secret Stache Stout is full-bodied, chocolaty and inky black. A perfect winter beer.
First appeared in the February, 2014 issue of Philadelphia magazine.
Today marks the opening day of both Barren Hill Tavern & Brewery and the reopening of Brittingham’s Irish Pub & Restaurant. It’s a big moment for Lafayette Hill as the two establishments that face each other across Germantown Pike have both been substantially upgraded.
Erin Wallace who owns Devil’s Den and Old Eagle Tavern has overhauled the old General Lafayette Inn. Head Brewer Scott Morrison (a five time medal winner at the Great American Beer Festival) is brewing six house-made brews. Twenty-four other craft beers will be available on draft. Chef Paul Trowbridge has developed a menu of beer-inspired food.
Joe Sixpack counts up to twenty breweries and brew pubs on tap for Philadelphia and its suburbs. And that’s not counting what will be opening in New Jersey.
Among the highlights, Victory Brewing Company’s Kennett Square brew pub (pictured) and Guild Hall Brewing in Jenkintown.
Joe Sixpack: There’s a new wave of craft breweries coming to the Philly region [Philadelphia Daily News]
A new brew pub is aiming to open in Brewerytown. Crime and Punishment is the name and they’ve been previewing the beer at Pizza Brain’s First Friday parties. The brew pub is up for 2014 but look for the beers to show up at Pizza Brain. This month it was House Arrest Farmouse Ale and Truancy, a peanut butter and jelly ale.
Liz Spikol, who claims she loved the peanut butter and jelly ale has more details over on Property.
New Brew Pub Coming to Brewerytown [Property]
Barren Hill Tavern may not be open yet but head brewer Scott Morrison has been hard at work brewing beers. And tonight, Devil’s Den will be putting his first six creations on tap. Barren Hill Tavern will replace the General Lafayette Inn in Lafayette Hill and will be run by same team that’s behind Devil’s Den and Manayunk’s Old Eagle Tavern.
With the debut of the beers tonight at 7 p.m., you can expect Morrison’s beers to be a permanent part of Devil’s Den’s draft lines.
Earth Bread + Brewery in Mount Airy is celebrating its fifth anniversary this Wednesday night, October 9th. There will be special beer tappings, complimentary dessert and for the first fifty customers, a special anniversary mason jar mug.
It is also the fortieth anniversary of Weaver’s Way, one of the nation’s first food co-ops. In honor of that, EB+B owner Tom Baker has created a special flatbread for the week, along with a special beer made with arugula from the co-op.
This evening the second New Jersey and 10th overall location of Iron Hill Brewery & Restaurant officially opens in Voorhees Town Center. The mayor of Voorhees, Michael Mignogna along with the Iron Hill owners will be there for the ceremonial “First Pour” and then the brew pub will be officially open to the public at 5 p.m.
In the brewery will be Kevin Walter. Walter comes from Iron Hill’s Lancaster location where his Rauchtoberfest won a silver medal at the Great American Beer Festival.
Michael Klein confirms that Ardmore will be getting an Iron Hill Brewery to call its own. It will be location number eleven for the brew pub chain which has been reliably opening a location a year.
The location will be in a former carpet store in the Ardmore Plaza at 44 Greenfield Avenue, next to the recently opened Beer Shoppe.
The Ardmore Iron Hill is looking to open in 2014. The Voorhees location is set to open in early 2013.
Iron Hill coming to Main Line [The Insider]
Trey Popp’s second review in the December issue of Philadelphia magazine is of Forest & Main. Popp finds that the Ambler brew pub might not be perfect but it’s just right. And the beers sound worth the trip as well.
Endicott learned brewing at the University of Sunderland, near Newcastle, and it shows in ales that derive their personality more from bacteria and wild yeasts than high alcohol. My favorites were the Lunaire, a pitch-perfect Belgian sour fermented partly in old chardonnay barrels, and the Zaftig, a dark farmhouse ale with a buxom malt bill and slight barnyard funk. At four and five percent alcohol by volume, respectively, each was a refreshing departure from our high-gravity craft-brewing zeitgeist.
Two Stars – Good