I took the second half of Philadelphia Beer Week away from the brewery to participate in the festivities. I spent part of my time representing Iron Hill and part of my time just enjoying everyone else’s events. One of my favorite things about Philadelphia and it’s beer culture is how non-competitive the brewers are. Even the production brewers who are technically competing for tap handles and shelf space are friends. Let’s face it, we have about 5% of the beer market. We all know we’re better off banding together to educate and convert the mass-produced-drinking 95% than we are beating each other up over our 5. That’s what Philly Beer Week is about. It’s about celebrating craft beer in many forms.
The range of events ran the gamut. You could attend events as refined as the 6 course beer dinner at the Four Seasons or as base as the local brewer’s pub crawl. You could do something as healthy as a 60 mile bike ride or brewer’s center city run, or as heart-stopping as a Pierogi and Kielbasa eating contest. There was a burlesque show, a fiction slam, a spelling bee and a tour of Philadelphia’s murals. It wasn’t all about drinking beer, but great beer was the common thread that ran throughout.
One of my favorites was the Real Ale Invitational, a very well run event organized by Yard’s Brewery and Triumph Brewpub. Another highlight was meeting the Head Brewer from Rodenbach and drinking my first Grand Cru in several years. It was only fitting that I got to meet Rudy in Brigid’s, where I tasted my very first Rodenbach 16 years ago. I also loved the Joes vs. Pros event hosted by Jose Pistola’s and Home Sweet Homebrew. It was great to taste some adventurous home brews and remember why and how I started brewing in the first place.
If you missed out this year, I’d strongly suggest putting time aside for it next year. Get a hotel or a Regional Rail pass and enjoy as many events as you can. This beer week was the second of many to come and I’m confident it will continue to get better every year. For those of you that I saw out, it was great to see you. I look forward to raising a pint with you next year too!
Cheers,
Chris
March 21st, 2009 at 9:30 pm
How did you like the re-introduced Rodenbach Grand Cru? I had some during Beer Week and it tasted much much more vinegary than I remembered.
March 23rd, 2009 at 2:53 pm
I loved the Rodenbach, but I agree I did notice an acetic character that I hadn’t noticed before. I seem to always be finding new flavors in that beer though. The first time I made a Flemish Red I was concerned that there was a bit of a metallic flavor in it. Then at Ommegang I tasted a Grand Cru and there it was! I’m not sure if it changes or if its just so complex I notice something new every time. Much like in a complex movie.
March 25th, 2009 at 2:30 pm
I didn’t think it was more acetic as much as something else was missing. Maybe not as much lactic which is much softer? Of course, I’m a fan of that little acetic burn in the finish of the Grand Cru.
BTW, Bridgid’s was the first place I had it too back in the day!!