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So being the procrastinator that I am, I am writing this on the day we go to print, January 22nd, 2010. Today is also my birthday, and I am overwhelmed with the Twitter and Facebook birthday wishes from my friends, but even more so, my beer loving acquaintances. That’s awesome. Read more…
(1 votes, average: 2.00 out of 5) Loading ...Meet the Scene | The Variety Pack
Get to know Mike Lubieski, area beer rep for Weyerbacher.
Philly Beer Scene: What did you go to college for and actually want to be when you grew up, prior to deciding to drink beer for a living?
Mike Lubieski: I actually graduated from University of the Arts with a Bachelor in Music. I studied jazz guitar while I was there and played a lot in the Philly area. I taught guitar and piano for a while and worked as an account manager for Hoshino USA (Ibanez guitars/TAMA drums). I actually still teach a little, but it’s only a few students. I still love music and wish I had more time to play. I really can’t complain with beer being the trade-off, though. Read more…
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Dear John, I’d like to drink a few Guinness pints this St. Patrick’s Day but the bartender always takes so long to pour it for me. What gives?
—Lindsay M., Bensalem, PA
Actually, it is supposed to take a little longer to pour than other beers. The company that owns Guinness maintains that it should be poured in a 2 minute traditional process in which the bartender stops a little more than halfway through and lets the initial pour settle before slowly topping it off. While this is more tradition than practical, it does mean that less beer is usually spilled in the form of overflowing head when your bartender pours your drink. Read more…
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Bella Vista’s One Box to Beer Trading
As an adventurous but indecisive beer drinker, I faced a dilemma. About a month into my recent obsession with India Pale Ales, I was tramping the aisles of Bella Vista Beer Distributor when I noticed Abita’s Jockamo. I’m a sucker for creative names and labels — this one features a Mardi Gras Indian wearing a blue headdress. Likewise for decent alcohol-by-volume counts (Jockamo is 6.5 percent) and prices (this one was less than $30, a rarity for an IPA). Read more…
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An organic and refreshing brew.
With the push for more organic foods and beverages, it is no surprise that the beer world would inevitably pick up on the trend. The first to capitalize on the organic lifestyle was Northern California’s Eel River Brewing Company. According to their website, Eel River was the first American brewery to be certified organic by the California Certified Organic Farmers (CCOF). Read more…
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How familiar faces shaped our beer scene.
They were friends. Some were mentors. The elders were teaching the youngsters the ropes. The youngsters were teaching the elders not to be so jaded.
The barkeeps of the late 90s are the foundation of the great pub culture we have today. There’s a group now spread throughout the city running their own bars— but reflect back on a time when they were all working under one roof at Philly’s original beer bar. Khyber’s alumni include Marc Sonstein, Meghan Wright, Kurt Wunder, Casey Parker, Brendan Hartranft, Chris Morris and many more. On the other side of town, there were a few guys — Tom Peters, Fergie Carey and James Fernandez — keeping 15th Street lively. Read more…
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A fun gift for your girlfriend on Valentine’s Day.
Have you ever got stuck in a jam where you just can’t figure out what to get your girl for Valentine’s Day? Or maybe you just forgot about the holiday all together? Well, if she’s a beer lover, we have the perfect, easy, do-it-yourself gift that she’ll be sure to love: Beerrings. Read more…
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Here is a beer you can enjoy almost any time of the year.
Due to its dark amber color and reddish tint from the cherries, most of my friends enjoy this in the late summer and fall timeframe. Based on an Octoberfest lager this beer is smooth and flavorful. A slight smoky taste from toasting the grains and bit of vanilla finish this one off. A slight sour taste from the cherries along with a hint of chocolate malt makes this one of the more unique beers you will ever taste and my favorite to brew. Hated or Loved, but never ignored. Read more…
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Coming from many exciting restaurant destinations and now currently employed at Cuba Libre Restaurant and Rum Bar as the Executive Chef, I have become very intrigued with the American Gastro Pub movement and its cuisine, always rushing out to taste and sample every tavern that hails from this classification. This untamed “wild west” of a genre excites me; it is the new frontier of local cuisine. This excitement combined with my love of not only drinking beer, but also home brewing, causes me to spend most of what little spare time I have focusing on cooking with beer. I mean, really cooking with beer. Sorry wine…your days are numbered. Read more…
