Seasonal Six-Pack

Fall flavors from regional craft breweries


By Emily Kovach

Homegrown American Lager
New American Lager • Victory Brewing Co.

Released in July, this new addition to Victory’s year-round offerings is a crisp, easygoing, medium-bodied lager that thinks like an IPA. This 4.8% ABV sipper is hopped generously with six varieties of hops (if you must know: Centennial, Mosaic, Azacca, Cascade, Chinook, Citra), and smoothed over with pilsner and Carapils malts.

South Pacific Hop Cartel
Double IPA • Levante Brewing Co.

On Sept. 14 at 6 p.m., this up and coming brewery in West Chester will hold a can release of their super popular double IPA. This cloudy brew is big on zesty, fruity flavors, including grape, lime zest, passionfruit and gooseberry. A special blend of Australian and New Zealand hop varieties gives a wallop of the green dankness that so many beer nerds crave.

Oktoberfest • 2SP Brewing Co.

Always ready to rep Delco pride, 2SP is releasing a caramelly and toasty Oktoberfest beer on Sept. 1, just in time for Oktoberfest celebrations. At 6% ABV, this bready, balanced brew will be available in draft and 16 ounce cans, and will provide a nice change of pace from the citrusy high notes of summer beers.

Rustic AF
Saison • 2nd District Brewing Co.

The beers at South Philly-based 2nd District rotate a lot, as one might expect from a creatively minded brewery. This fall, keep an eye on their draft list for Rustic AF, a saison brewed with wheat and gently hopped with Saaz and Celeia. This is the brewery’s first beer to be fermented with its house-mixed culture, a multitude of microbes that earn the dry, tart and pungent saison its name.

The Floor is Lava
New England Style Nectarine IPA • Evil Genius Beer Co.

On Sept. 9, Evil Genius celebrates its sixth birthday at its new Front Street taproom in Fishtown. On deck for the event will be this anniversary beer, a hazy, juicy 6.7% ABV IPA brewed with American barley and British malted oats. They’ll add Centennial, Motueka, Simcoe and Mandarina Bavaria hops, and the liquid will be conditioned on local nectarines, processed in-house. 

Mop Water
Spiced/herbed Ale • Cape May Brewing Co.

Despite its shudder-inducing name, this ale boasts a cozy blend of cinnamon, nutmeg, ginger, allspice and whole-bean vanilla—harnessing the vibes of fresh-baked cookies with a 7.7% ABV to boot. Mop Water maintains that special autumnal feel without veering too far into contentious pumpkin-beer territory.

Check out these local beers for summer heat survival

Grid's Seasonal Six-Pack

by Emily Kovach

Summer Paradise
Berliner-style weisse ale
Manayunk Brewing Co.
Made with Styrian hops, this beer maintains a nice balance of mild spice, citrus tartness and apricot sweetness. The low ABV makes for easy afternoon sipping.

Solaire Reserve
Forest & Main Brewing Co.
This highly regarded craft brewery in Ambler excels in farmhouse style beers, and Solaire may be one of their finest. Made with malted spelt and wild yeast, this straw-colored saison is crisp, dry and easy drinking, with notes of citrus, grain and pepper.  

Juicebox IPA
Mandarin orange IPA
Søle Artisan Ales
Bursting with citrus freshness, anchored by deeply aromatic Azacca and Simcoe hops, and redolent with stone fruit and pineapple sweetness. This beer is beach-ready.  

Keller pilsner
2SP Brewing Co.
Just in time for the stifling heat of midsummer, this Aston-based operation is putting up a fresh batch of its unfiltered pilsner. Because it’s unfiltered, the beer has a hazy golden color and nice body, but is clean on flavor: grassy, lemony and, according to a brewery insider, “completely sessionable.”

Yards Pynk
Tart berry ale
Yards Brewing Co.
Light-bodied and rose colored, Pynk is brewed with more than 3,000 pounds of fresh raspberries and cherries in each batch. Released each July, Yards donates $1 from each case and 5 cents from each glass of Pynk to research and awareness around breast cancer.

Grisette Summer Ale
Belgian-style farmhouse ale
Sly Fox Brewing Co.
Because this beer is made with wheat as well as barley, it brings a lightness to the flavor profile. It's named for the gray dresses worn by the French women who would provide beer to the men leaving the mines for the day in the late 1800s, but there’s nothing drab about the flavor: Think herbal, dry, refreshing.   

Resurrection Alehouse offers both creative cuisine and comfort


Photos by Albert YeeMeeting up at a neighborhood pub for eats and drinks doesn’t mean wings and burgers are your only option. Brendan Hartranft and Leigh Maida are the duo behind four of our favorite beer drinkeries, each boasting bar menus beyond the expected. In addition to Memphis Taproom in Kensington, Local 44 in West Philly and the recently opened Strangelove’s in Center City, the pair owns Resurrection Ale House, a charming pub in Grays Ferry, where they strive to keep the menu innovative yet approachable. “The rule,” Maida says, “is that Brendan’s dad has to be able to walk in and order comfortably off the menu.”

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Flying Fish Brewing says F.U. Sandy with special edition beer

Image via flyingfish.comNeed an excuse to grab a couple pints before the weekend? Flying Fish Brewing Co. is pouring a new beer this month: Forever Unloved (F.U.) Sandy.

“At Flying Fish, we proudly hail from the great state of New Jersey, so when tragedy struck, we knew immediately that we wanted to do something to help,” says Gene Muller, Flying Fish founder, in a press release. 

The hybrid wheat pale ale is a 50/50 blend of Two Row Pale Malt and American White Wheat. All proceeds from the 86 half keg-batch will go to a charity benefiting Superstorm Sandy victims. The charity must be a grassroots New Jersey-based organization and will be chosen by Flying Fish fans via social media.

F.U. Sandy is the first new beer to be produced in at Flying Fish’s Somerdale, N.J. facility. The 17-year-old brewery moved to Somerdale in fall 2012, which quadrupled their production. The new facility features 463 solar panels, a rain garden as well as equipment for more sustainable brewing.

F.U. Sandy will be available, exclusively on draught, in New Jersey and the Philadelphia region. To nominate a New Jersey charity, visit @jerseyfreshale or Facebook.  Learn more about Flying Fish Brewery at

UPDATE: Flying Fish has now posted a list of where you can find F.U. Sandy. Find it here.

LIZ PACHECO is the managing editor at Grid.

On Tap: T-Rail Pale Ale

story by Lucas HardisonOld Forge Brewing Co., Danville, Pa.

American Pale Ale / 5.5% ABV

In early February, Philadelphia watering holes welcomed Old Forge Brewing Company to their taps with a series of events celebrating the brewer’s newly broadened distribution. Among their suds is a new canning line of 16 oz. Endless Summer and T-Rail Pale Ale.

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Grid Alive: The April issue comes to the stage this Thursday

The second Grid Alive is happening this Thursday night and we couldn’t be more excited to hit the stage again. Like before, there will be great guests, live music and local brews, but expect a couple surprises too.

Your hosts Alex Mulcahy, Grid publisher, and Nic Esposito, Philly urban farmer and novelist will be talking with Ron Celentano, a solar PV industry consultant who has found himself deeply involved in the legislative discussion that could kill Pennsylvania’s solar industry. Following him will be Lauren Mandel, a rooftop agriculture specialist with Roofmeadow, who will discuss the possibilities for bringing rooftop agriculture to Philly. We’ll close out the night with a performance by musician Johnny Miles. There will be local beer, cheese and wine from Rolling Barrel, and we’re launching the action table, where we will be featuring The Energy Co-op.

Tickets are on sale now for $5 and available at the door. Hope to see you there!

Thursday, March 22 at the Trinity Memorial Church (22nd and Spruce Sts.), doors open at 5:30 p.m., show starts at 6:15 p.m. 

Come on, get happy! Grid's hosting a movie night!

Has the post-holiday, back-to-work grind given you the blues? Join us on Thursday night from 5:30 to 7:30 at the Trinity Memorial Church (22nd and Spruce) for a dose of cheer. We're sponsoring,  in conjunction with Sustainable 19103 and the Office of Sustainability, a screening (just an excerpt), followed by discussion, of The Economics of Happiness. The film features some of our big heroes -- Vandana Shiva, Bill McKibben, Michael Shuman -- discussing the benefits of localization and the perils of globalization. Light appetizers & beer provided, BYO wine. Cost is $5, and you can buy tickets here.

Drink Responsibly! Could Hawthornes’ patent-pending growler system be the most sustainable way to quaff your brew?

Fact: You want to be the dude who shows up to a house party with a delicious, fresh growler of beer. Why? A 64-ounce glass jug under your arm not only suggests that you are dedicated to the success of the evening, but also that you care about the way beer tastes. It says you’re generous, too; look at you bringing enough to share with your pals! It’s a good look all the way around.

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Cruisin' for a Brewsin': Pennsylvania’s booming craft beer industry is built on the state’s fresh, mineral-rich water. That resource is in jeopardy.

Until Prohibition, Philadelphia was known far and wide as one of the biggest beer-producing cities in America. After repeal… well, you probably know the rest. Smaller, independent breweries folded by the dozen, while mega-breweries like Anheuser-Busch and Miller flourished, delivering quantity over quality.

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Cheese of the Month: Red Cat

If you’re looking for a bold cheese to pair with beer, reach for Red Cat from Birchrun Hills Farm. This classic washed-rind stinker from Sue Miller isn’t as bossy as a ripe Epoisses—a pungent French delicacy—but it has the same creamy texture and beefy character. Think of stewed meat and bitter greens. The slightly astringent finish makes this cheese an ideal pairing for the rustic hoppiness and grapefruity twang of a Yards Pale Ale. For something gentler and smoother, try Red Cat alongside a pint of Slyfox Saison VOS. Loaded with apricot and honey notes, this saison softens Red Cat’s growl into a luxurious purr.

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Food: Baked With Buzz

Beer is often called liquid bread, a nod to both grainy origins and covert calorie content. At Betty’s Speakeasy, owner Liz Begosh and pastry chef Adriane Appleby reverse the process, transforming locally brewed liquids into covetable cakes and fudge. “We don’t like to make overly sweet sweets,” says Begosh, a former pro cyclist-turned-pastry queen. “The bitterness in beer balances honey, cane sugar and molasses.”

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