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Philly Beer Geek 2008
Johnny Brenda’s, a Philadelphia Pub with an old time, historic “feel” of the authentic. This is the real deal. Add sizzle to this legendary Philly icon, and the heat seems all the sweeter.

http://www.bellaonline.com/articles/art56367.asp

What is a Beer Geek ?
In Webster’s 1968 New World Dictionary, a “Geek” was described as a madman…a fool…most often a Carney performer whose grotesque acts highlighted such wild or untamed drama as biting the head off a live snake.

http://www.bellaonline.com/articles/art56357.asp

Brewers' Plate 2008 - Philadelphia
As I approached the Independence Visitor Center at 6th and Market Streets in Philadelphia, the clarity of the air added a crisp edge that announced this 4th Annual Brewers’ Plate as an exhilarating food and beer event – a marvel in motion.

http://www.bellaonline.com/articles/art56236.asp

From the Beer Fox Archives:

An article you may also enjoy -

Beer & Cheese : Do you know this cheese?
From Buffalo, New York, a question about beer and cheese pairings.

http://www.bellaonline.com/articles/art29099.asp

Beer Fox Tip of the Week:

If you are contemplating homebrewing, but you aren't sure about where to start, or how difficult it might be, here are the five basic methods used by homebrewers, so choose your poison. From easy to complex, these are:

1. The Extract kit - A can of extract (already hopped) and package of yeast. The kit does the work - simply mix and ferment, with little or no-boil. Very basic.

2. Extract Components are used but you may need a full length boil. You would choose a can of extract and your choice of yeast and hops. You would need to develop a chill method, and most homebrewers would recommend investing in a chiller.

3. Extract with some Grain - A can of extract, a bit of grain, and your choice of yeast and hops. Grains would be steeped in hot water (you would, preferably, use a grain sack); then remove the sack, add extract, and boil with hops.

4. Partial Mash - This is your transition between extract brewing and All-grain brewing. Using more grain than in #3 (above), you would take note of temperature control, volumes, sparging (whether using a grain sack or not.) Most brewers who move to this step are ready to advance to all-grain brewing.

5. No longer using extract, this is 100% grain, plus your careful selection of yeast and a combination of hops with compatible characteristics. You will need mashing equipment, temperature control, a careful recordkeeping system, and a vigilance to technique, but the results are worth the effort.

Beer Fox Laugh of the Week:

A married couple is driving along a highway doing a steady 60 miles per hour. The wife is behind the wheel. Her husband suddenly looks across at her and speaks in a clear voice. "I know we've been married for twenty years, but I want a divorce."

The wife says nothing, keeps looking at the road ahead but slowly increases her speed to 65 mph.

The husband speaks again. "I don't want you to try and talk me out of it,"
He says, "because I've been having an affair with your best friend, And she's a far better lover than you are."

Again the wife stays quiet, But grips the steering wheel more tightly and slowly increases the speed to 75. He pushes his luck. "I want the house," he says insistently..

Up to 80. "I want the car, too," he continues.

85 mph. "And," he says, "I'll have the bank accounts, all the credit cards and the boat!!"

The car slowly starts veering towards a massive concrete bridge. This makes him nervous, so he asks her, "Isn't there anything you want?"

The wife at last replies in a quiet and controlled voice.
"No, I've got everything I need," she says.

"Oh, really," he inquires, "so what have you got?"

Just before they slam into the wall at 85 mph, The wife turns to him and smiles. "The airbag!"

BeerNews:

New beer books are rolling off the presses, as the growth of craft beer continues to grab the spotlight. Newest books on the market, not to be missed:

*Joe Sixpack's Philly Beer Guide - By: Don Russell , Camino Books, Philadelphia, PA 2008
*Christmas Beer: The Cheeriest, Tastiest and Most Unusual Holiday Brews - By: Don Russell, Universe, a division of Rizzolli New York, NY, to be released November, 2008
*The Beer Drinker's Guide to Munich - By: Larry Hawthorne, Freizeit Publishers, to be released June, 2008
*The Ultimate Beer Lover's Cookbook : More Than 400 Recipes That All Use Beer - By: John E. Schlimm II, Cumberland House Publishing, to be released June, 2008
*Good Beer Guide West Coast USA : Including Las Vegas, Alaska and Hawaii - By: Ben McFarland and Tom Sandham, CAMRA Books, April, 2008
*Three Sheets to the Wind : One Man's Quest for the Meaning of Beer - By: Pete Brown, MacMillan UK, April, 2008
*The Book of Beer Knowledge : Essential Wisdom for the Discerning Drinker - By: Jeff Evans, CAMRA Books, 2nd Edition, April, 2008
*Good Beer Guide to Belgium - By: Tim Webb, CAMRA Books, 5th Edition, April, 2008
*300 Beers to Try Before You Die! - By: Roger Protz, CAMRA Books, April, 2008
*Grape vs. Grain : A Historical, Technological, and Social Comparison of Wine and Beer - Charles Bamforth, Cambridge University Press, March, 2008
*Homebrewing for Dummies - By: Marty Nachel, Wiley Publishing, 2nd Edition, March, 2008

Beer Fests:

Craft Brewers Conference and World Beer Cup - April 16-19, 2008 - Town & Country Resort, San Diego, California, USA

The Craft Brewers Conference merges with the Craft Beer Wholesalers Conference as an event that provides information and networking within the craft brewing community during the Craft Brewers Conference and BrewExpo America. Keynote Address will be given by Richard Doyle of Harpoon Brewery, Boston, Massachusetts, USA. Events include the CBC Welcome Reception, hosted by Stone Brewing Company and sponsored by Briess Malt and Ingredients Co. & Hopunion CBS, LLC; a Symposium presented by Weihenstephan and VLB Berlin on Brewing Export Quality Beers and Managing Brewery Growth; the first meeting of the Pink Boots Society; the first Certified Cicerone(tm) exam; Brewery Tours; the World Beer Cup Reception and Gala Awards Dinner and more. For information:
http://www.beertown.org/events/cbc/attendee/spec_events.html


Savor - May 16-17, 2008 - Andrew W. Mellon Auditorium, Washington, DC, USA

The Brewers Association, producers of the Great American Beer Festival, is bringing the quintessential craft beer and food event to Washington D.C. in celebration of American Craft Beer Week. Tickets are $85 and go on sale February 4, 2008 and include:
-Samples from of a wide variety of small dishes and appetizers crafted to match the taste profiles of craft beers
-Commemorative tasting glass
-2-ounce samples of specially selected craft beers
-Souvenir program
-Craft Beer Tasters Journal
For information:
http://www.beertown.org/events/SAVOR/

15th Anniversary of the Mondial de la Biere - May 28 - June 1, 2008- Windsor Station and Courtyard, 1160 de la Gauchetiere West, Montreal, Quebec, Canada

In celebration of the 15th anniversary of Mondial de la Biere, 15 new products will be introduced from Brasseurs de Montreal, Brutopia, La Barberie, and more. The festival will be packed with workshops by such beer notables as Lorenzo Dabove, Marnie Old and Sam Calagione, Warren Monteiro, Eric Trossat, Rob Tod, Suzanne Hetch and Hans-Peter Drexler. A Beer Competition will be held, juried by Adam Avery, Lorenzo Dabove, Hans Peter Drexler, Ian Guenard, Marc Gratton, Warren Monteiro, Luc Smekens, and Eric Trossat. Also featured, as part of the buffet of events, will be a Cartoon Beer Contest, judged by an international panel of art experts; the new French Pavilion; and the Quebec Beer Trek.
For information:
http://www.festivalmondialbiere.qc.ca/

Craft Beer of the Week Award

Old Viscosity - Port Brewing Company/ The Lost Abbey, San Marcos, California, USA
Style: American Strong Ale - 10%

A shiny black onyx body, with ample tan head leaves patterns of lace on the glass as aromas of graham cracker, molasses, chocolate, dark fruits, earth and bourbon fill the air. I am transported to Monk's, and an Abbey dinner in my mind, as the liquid gushes across my lips. Flavors of roasted malt and bittersweet chocolate, raisins and rum leave me pining for a wood-fired steak, dripping with juices. Mouthfeel is silky and smooth, full and satiating. Mmmmmm...

Cheers!

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