We’re Already Pumped for Philly Beer Week’s Opening Tap Party

The Hammer of Glory / Philly Beer Week

The Hammer of Glory / Philly Beer Week

It’s not even May, but we’re already excited for Philly Beer Week’s 10th anniversary celebration, running from June 1 through June 11.

The country’s best and biggest beer week — which has spawned 77 imitators across the country since it first took place a decade ago — will kick off with the ceremonial Opening Tap party at The Fillmore on June 1st.

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Apparently, Cheese, Malaysian Sambal, and Cider Make for Quite a Trio

cheese:sambal

Your average cheese course might include a dollop of fruity preserves or a drizzle of honey to highlight the flavors of the wheel you’re eating. Rarely does anything zestier than a whole grain mustard or garlicky pickle show up alongside your fromage.

But Sate Kampar’s upcoming Cheese and Sambal Dinner will feature one-of-a-kind flavors: Artisan cheeses and bright, spicy Malaysian sauces, all paired with locally made cider.

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Hungry Pigeon Is the Only Place in Philly to Sip This Local Rosé Cider

Hungry Pigeon

Hungry Pigeon

Philly’s favorite orchardist, Ben Wenk of Adams County’s Three Springs Fruit Farm, started a new branch of his family’s seven-generations-strong business last fall: Ploughman Cider, made with Wenk’s carefully calibrated blends of heirloom apples.

The standout of Ploughman’s current lineup is Pinot N’Arlet, a wild-fermented blend of Macoun and Arlet apples aged on the skins of a neighbor’s crop of Pinot Noir grapes. And right now, Hungry Pigeon is the first — and currently only — restaurant where you can score a sip.

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Here Comes Another Good King Cider Supper

Good King/Facebook

Good King/Facebook

In January, the Good King Tavern hosted what they called a Cider Supper. It was an enormous success because cider is big now, duh, and Good King — well aware of the moment it’s having — is building a pretty fantastic in-house cider collection.

And they’re showing off the goods again this Wednesday, March 8th, at 7 p.m.

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Aiming For The Middle: Cinder Reviewed

Cinder1

I go to Cinder on a gray afternoon, looking for comfort and distraction, and find it at the bar—two giant TVs showing football on one side, talking heads silently shouting about sports on the other. It’s quiet because I’m there between services—too late for lunch and too early for a meal to reasonably be called dinner—but I’m not alone. A two-top in the corner is occupied, as are a couple tables on the floor. At the bar, some beer nerds are taking advantage of owner Teddy Sourias’s unapologetic ode to the newest retro-fad among drinkers: cider. Sourias already has BRU, which focuses on beer and sausages, U-Bahn (his Berlin-subway-theme bar) and Uptown Beer Garden (which, obviously, is a sushi bar). In other words, he’s got beer covered and has always put together good lists of interesting brews, generally braced by the things people like to eat while drinking.

Cinder falls solidly inside that bull’s-eye. Everything about it, from the highly polished bar and hi-top tables to the orange glow coming from the mouth of the big oven in the open kitchen, speaks to this moment in Philadelphia’s edible history. It’s an efficient and highly designed concept restaurant masquerading as a neighborhood bar and aiming for that sweet spot of two-notches-better-than-you-expect—the benchmark level of acceptable quality in Philly these days.

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Cinder Opens in Center City

Teddy Sourias and Jonathan Petruce in front of Cinder | Photo via Cinder

Teddy Sourias and Jonathan Petruce in front of Cinder | Photo via Cinder

Cinder, the Teddy Sourias (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden, Finn McCool’s Ale House) bar focusing on intriguing beers, ciders, wild ales and the food of chef Jonathan Petruce softly opens today at 4 p.m.

For today’s soft opening, Petruce’s full menu won’t be available and some of the beers might not be in stock yet, but it will be your first chance to check out the space, food and drink.

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Best of Philly: Get a Hangover

Do This Now: Get a Hangover | Photo by Nell Hoving

Do This Now: Get a Hangover | Photo by Nell Hoving

But make sure it’s worth it. Thanks to Philly’s booze boom, a slew of local distilleries and breweries are turning out home-grown sips well worth the Advil.

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Tria Taproom Adds Happy Hour

Tria Taproom's Happy Hour Starts Tonight

Tria Taproom’s Happy Hour Starts Tonight

Tria Taproom is now hosting happy hour. The all draft Taproom is featuring breweries, cideries and even wineries within 100 miles of 20th and Walnut. The 100 Mile Happy Hour runs from 4 p.m. to 7 p.m.,  Monday through Thursday. And to kick off the start of happy hour, Tria will be unveiling a collaborative beer made with Yards Brewing that is called Tri-S-A, a special version of Yards ESA. Yards founder Tom Kehoe will be on hand from 5 to 7 p.m. on Tuesday, July 26th for the tapping.

Tria founder Jon Myerow has been a fan of Yards ESA from Yards earliest days in Manayunk. The Tr-S-A adds bready Thomas Fawcett’s Halcyon malt and citrusy-earthy Boadicea hops and a few other special touches to round out the beer. During the tapping, 3 Yards beers will be on special.

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Sour Beer and Cider Focused Bar Coming to Locust Street

Owner Teddy Sourias in what will become Cinder, a tart beer and cider bar on Locust Street.

Owner Teddy Sourias in what will become Cinder, a tart beer and cider bar on Locust Street.

Tart fans will have a new home base when Teddy Sourias’ (BRU Craft & Wurst, U-Bahn, Uptown Beer Garden) new bar, Cinder opens at 1500 Locust Street this summer. The bar will capitalize on the exploding popularity of sours, goses, wild ales and ciders. A wood-fired oven will turn out rustic pizzas in what Sourias is calling his most food-focused concept to date.

The 2,400 square foot bar takes over the space that formerly was home to Wolf Market, just up the street from Fado and across the street from Misconduct Tavern. If all goes well, the bar, complete with custom copper piped beer system and custom-built wood-fired oven will open in late June or early July. The bar will have capacity for 65-75 people with additional seating on Locust Street. The bar will be situated to the right of the entrance with high-top tables along the front windows. The dining area will be in the center of the room and the open kitchen will be to the left. The space will also have a smaller dining area available for a chef’s table or private dining.

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Gluten-Free Drinkers, Rejoice: Here’s Your Guide to the Best Pennsylvania Hard Ciders

Photograph by Claudia Gavin

Photograph by Claudia Gavin

For all of our gluten-free friends who often find themselves standing in bottle shops, staring at a bazillion hard ciders — their de facto drink of choice in a beer shop — wondering “What the heck is the difference?” the guys over at Foobooz have you covered. They tried over 30 local ciders and nailed down the best ciders for every taste, from the ciders that will please the craft beer lovers of the worlds to the health conscious to those who just want something to pair with their cheese. You can check out their options for the health conscious below, then hop over here to see the rest of ’em. (Just note: If you have celiac, they did not check to see if all of the ciders were gluten-free, most ciders just naturally are.) Read more »

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