Old Forge Brewing Company - Danville, PA

Old Forge Brewing company sits in the middle of the quaint downtown area of Danville, PA on Mill Street. We decided to check them out this evening during a nighttime holiday shopping festival on Mill Street. Our plans were to sample a selection of brews and enjoy dinner. Here's the lowdown on the brews:

Ludwig’s Anniversary Lager – “A reddish brown Oktoberfest style beer in honor of Prince Ludwig’s anniversary. Big, bold, with plenty of malt flavor to satisfy any palate."
ABV: 5%; OG: 1.054; IBU: 23

Color: Deep cooper with thin beige head
Aroma: a bit yeasty with some earthy hop aroma. Just a touch of toasted malt aroma.
Flavor: Toasted malt with a assertive fruity and yeast flavor. Moderate bitterness. Hints of apricot, definitely German malt like Munich or Vienna. Bit of a spicy flavor Finishes semi-smooth with just a touch of dry bitterness and some esters of alcohol.

Bellows Brown Ale: Medium bodied, full flavored with a bready mouthfeel and subtle roasted chocolate malt flavor. Well balanced with traditional English and American hops.
ABV: 5%; OG: 1.052; IBU: 30

Color: Clear brown with thick beige head.
Aroma: like women’s perfume…toasty, biscuity malt aroma with earthy and herbal hop aroma underneath.
Flavor: Very bready and biscuity with a hint of smokiness and chocolate-ness and some waitress’s really horrible perfume. Roasted English malt and hoppy flavor. Smooth and drinkable with a touch of bitterness towards the end. Perhaps a bit more bitterness than I would like in a brown ale.

Overall on the brews that we tried, we can only say they were just okay. I wasn't thrilled with either that I tried. I thought that the lager was perhaps fermented at too high of a temperature, and the brown ale was way too bitter and in an unfavorable way. My theory is that they are running into the same problem I attribute to the drop in quality at Selinsgrove Brewing: too high of a demand for something that takes too long to make well. To cold-ferment the lager would take too long and the higher temperatures used to sometimes "push" the production will result in off-flavors, which might explain the assertive yeast bite in the Ludwig's that I tried.

The pub menu was quite extensive, and they pride themselves on "healthy" selections. I'm not sure what measurement they're using for "healthy", but the food was delicious. We enjoyed a huge soft pretzel with their own ale-infused nacho cheese sauce, a pulled pork sandwich served on a pretzel roll with coleslaw and barbecue sauce on the side, which was very messy but incredibly tasty. Kenny indulged in a Philly Cheeseburger prepared medium (as requested) with nacho cheese sauce and fried peppers/onions on pretzel roll. Both sandwiches were served with tri-color tortilla chips and the pub's cheese sauce.

Table service was good at first, but dwindled after we ate, and we suddenly felt rushed by the waitstaff even though there were plenty of empty tables by that time. One way I tend to measure service is if my cup ever goes empty, and it did. I was never asked if I would like a refill on my water. Another bad part of the evening was when one of the waitresses apparently went on a smoke break, and to cover up the smell of her cigarette, bathed herself in perfume. The smell was quite overwhelming, and as you read above, threw Kenny off in the review of the Brown Ale. The upstairs area of the dining room is not very big, but there were three or four waitstaff who all seemed to gather near our table and chat, which was a little distracting. The brewpub offers free wi-fi, but it would not assign an IP address to our laptop so it didn’t work. We had no connectivity.

The pub's simple artisan decor is actually quite rich in local history and craftsmanship. Their dishes, beer mugs and serving dishes are all made by Micheal Hart of M. Hart Pottery, who is actually the husband of an old friend of mine, which I thought was quite interesting. The furniture and fixtures are all made by Keith Kocher of Lightstreet Custom Woodworking, and the tap handles are made by artist J. Mark Irwin of Irwin Sculpture Studio. They also use ingredients from local farms and markets whenever possible for their menu items. In this sense, this brewpub is a step above most others we've been in as they show a true appreciation for the value of personal craftsmanship.

Overall on the whole pub experience, it would have been great if we weren't so rushed by the waitstaff, and if the whole overloaded perfume incident hadn't happened. The crowd there was very well dressed and upscale. The brewmaster/owner greeted us at the door and was friendly and conversational, which is always good to see. It might be worth another shot when it isn't so crowded and we can sit at the bar downstairs instead of dining upstairs. For the overall experience, I'd give it a 3.5 out of 5.

Sly Fox Incubus

By definition:

in⋅cu⋅bus -  Pronunciation [in-kyuh-buhs, ing-]

1. An imaginary demon or evil spirit supposed to descend upon sleeping persons, especially one fabled to have sexual intercourse with women during their sleep. (Comparable to succubus)
2. a nightmare.
3. something that weighs upon or oppresses one like a nightmare.

From the website:

"On tap only on the first Friday of each month in Phoenixville.
A Tripel in the Abbot style, famed for its powers of seduction. Brewed with German Pils malt and invert sugar. Golden in color, dry and spicy."


Color: Lightly clouded deep gold with a small white head that fades quickly.

Aroma: Sweet candy-like fruits; like pears and peaches, some spicy aromas as well

Taste: Sweet candy and fruit dominate with a slow drawn fade to spicy warm flavors fueled by the alcohol and finally leaving you dry with that 10% ABV. Some mild bitterness helps to mask the alcohol flavors, and it does it well. It warms the stomach.

Overall: Incubus preys on your soul with its sweet candy and fruit flavor and intrudes upon you with that warm feeling as it enters your chest. It certainly does seduce you with a well hidden 10% alcohol content that leaves you vulnerable to intoxication without realization. Beware the Incubus which preys upon you! You just might like it.

I have had the pleasure of having this on tap at the Phoenixville location a few months ago. I was lucky enough to have the 2008 and the 2007. Both were phenomenal! I highly recommend it!

4.5 out of 5 Coals; It would have been a 5 if it were a Succubus.

Sly Fox Oktoberfest Lager

It goes without saying that I’m a fan of Oktoberfest style lagers especially at this time of year (well…yeah I guess that’s obvious.) So it should be of little surprise when I tell you that I picked up a bottle of Oktoberfest from Sly Fox while on my Super Saver trip this past weekend. I’m quickly becoming a fan of Sly Fox, I rather enjoyed their Saison Vos, and did I mention I happened to be at the Phoenixville location a few months back on the first Friday of the month…that’s right! On every first Friday Sly Fox Breaks out the Incubus. When I was there I was able to try both the 2008 and 2007 Incubi…you may commence drooling now…


But I’m getting off topic so here is the website stuff:

“This traditional Oktoberfest beer celebrates the arrival of Fall. It is a medium-bodied, smooth and malty brew made with German Vienna malts and German hops.
13.8 OG 25 IBUs 5.8% ABV”

My Take from a 22oz bottle into a British pint glass:

Color: Nice copper color, clear with a nice off white head that has mild retention and some lacing.

Aromas: Spicy traditional hops and toasted malt dominates. Some fruitiness with a sweet aroma under it all.

Flavor: Nice toasted malt and Noble hop flavor, sweetness is there but well balanced with that roasted malt and spicy/herbal hop essence. Distinctly German yeast strain leaves its mark on your taste buds.

Overall: Wonderful! Leaves me wishing I had more! A true German tasting malty lager that wish I could drink several of while sitting under a tent in Munich right about…now!

4.75 out of 5 Coals. You had me at Okt…(tear)

What did you Sai son?

Welcome Fall!!!

I brewed the Saison a week and a half ago. I transferred it to the secondary on Monday morning, some activity still going on as far as gassing off. The Wyeast Saison strain that I used has one hell of a sulfur stink to it during fermentation. I hope that it goes away. Wyeast states that this yeast strain benefits from higher temps so I allowed it to ferment at about 74 degrees. I tasted it during transfer (drank the sample from the hydrometer tube after taking my reading) and it tasted OK but I could tell that there was a while to go yet. It’s in the secondary for two day now and is still gassing more than I expected. I did use two pounds of Candy Sugar and I’m wondering if that makes for a slower fermentation. Two things I’m looking for in my Saison: a residual sweetness and the absence of that sulfur stink. Keep your fingers crossed!

Here is the info on the Saison yeast strain from Wyeast:

YEAST STRAIN: 3724 Belgian Saison™

Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.

Origin:
Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV

Happy brewing!

Ken

Legacy Brewing's Euphoria Ale

The bottle reads: "A State of Perfection." After a two or three you'll know why...

From the website: “Using a true classic Belgian yeast strain, the highest quality candy sugar and European hops, Euphoria achieves a complex palate in the true Belgian-style. With hints of banana & fragrant spice, it is best served in a goblet or wine glass and pairs beautifully with: Roasted Chicken, Sea Bass, Sausage, Brie, and Fruit Desserts.
Available year-round in 22 oz. bottles, half barrels and sixtals.”

22oz bottle poured into a 20oz oversized pub glass.

Color: Slightly hazy gold with a tightly packed lacy white head, medium retention.

Aroma: Sweet and subtle fruitiness and citrus. Spicy and herbal hop aromas. There is a hint of grass and sugary malt.

Taste: Sweet spicy flavor dominates with some fruit/citrus flavors. Herbal hop flavors come and leave with jut a touch of dryness and a slight hint of alcohol. Nice mouth feel, light with lower than expected carbonation.

Overall: It’s a nice and refreshing triple. I would like to see more carbonation but that’s just me. I would brand this as a great summer brew. A word of caution however, this beer has a 9% ABV and it hides it well. So be warned, the Euphoria is what you feel after one or two. Nice but I never picked up on the banana flavor!

4.25 out of 5 Coals.

Weyerbacher Muse Farmhouse Ale

Another addition from the Super Saver trip:

From the website:

Made with Pale malt, a little carapils, wheat, and oats, this warm weather seasonal is dry and ever so slightly tart on the pallet. At 6.2% ABV, it's a bit higher than your strictly traditional farmhouse. The wheat and oats makes the mouthfeel silky and light at the same time. They also bring some additional cloudiness to this unfiltered brew. The peppery-spice character develops during a fairly warm fermentation (78°F) using the Forbidden Fruit Yeast strain and not any actual spice addition to the beer. Hopped with Styrian Goldings and finished with Saaz, this beer has a noticeable hoppy dryness which makes it a fine thirst quencher which is something the original Farmhouse Ales were intended to be. These beers would be served to workers out in the fields on hot summer days as a restorative.


Color: Cloudy orange, thin tan head with little retention.

Aroma: Strange, like a spiced fruit and pepper hop aroma. Hints of apricot and a touch of apple or pear.

Flavor: Silky sweetness greets you up front, then a metamorphosis into a dry white wine flavor with a peppery dry finish. Esters of alcohol are present and are notable as it finishes with just a subtle tartness.

Overall: Wow, not sure I like this at all. One has to wonder, is this beer or wine? And if you have to ask yourself that then maybe you should take a step back and ask yourself “what is this junk is in my glass, because it ain’t beer enough for me.” And to be brutally honest I’ve had cheap white wines, from a box, which tasted better and cost less. This definitely doesn’t hold a candle to the Saison from Sly Fox. Don’t waste your money on this one, it’s no good.

1 out of 5 Coals: Don't bother.

Sly Fox's Saison Vos

I had the opportunity to visit a Super Saver Discount Liquor store in Somerville, NJ this past weekend. OK, it wasn't an opportunity, I had to move my sister for the umpteenth time and she owed me some beer. Here is one of thos great finds that you can get at Super Saver. I believe the price was $8.99, not bad.

Web stuff:
A Belgian style Saison (or Farmhouse Ale) brewed with German Pils malt and hopped with East Kent Goldings. Fermented with a special proprietary yeast which imparts its dry, spicy character. Golden orange in color.
14.5 OG 32 IBUs 6.9% ABV

What it looks like from here:
1 pint bottle (750mL); the bottle is corked and with a wire cage holding the cork in, a nice touch.
Poured into a 20oz tall pub glass


Color: Nice, clear golden color with a huge off white pillowy and fluffy head. Absolutely gorgeous.

Aroma: Grassy and a bit peppery and spicy. Has a slight unfermented wort aroma, which is pleasant, followed by an herbal hop aroma.

Flavor: A spiced herbal grassy flavor initially, somewhat peppery, with a pleasantly sweet semi-dry after flavor. Not much alcohol flavor at all…covered very well by the ingredients. Finishes with a nice crisp, refreshing flavor and just a touch of bitterness.

Overall: Since I have not had very many saisons yet (and i stress yet) I’m going to go out on a limb and say this is a very good saison. I really enjoyed the flavor and the overall crispness and the unique reminder of the unfermented wort was surprisingly pleasant. It’s not overly bitter, it doesn’t have an overly alcohol-like flavor, and it’s not overly sweet. It’s a well balanced and very refreshing and very drinkable farmhouse ale.

4.5 out of 5 Coals

It's Curtains for The Bucket

I think we lost another batch to the bucket. We rarely use the plastic bucket as the primary, only when we're short on the glass carboys. We used it for the Pumpkin Ale, and after a couple days of fermentation, when Kenny popped the lid to start the move to the secondary, it had a layer of stinky, bubbly, oily stuff on it...which looks like a bacterial infection. This is the second time we've had such an infection in the bucket, even though we put it through the same cleaning ritual as the glass carboys. Taste test proves it's sour. He moved it to the secondary just in case, but we're pretty sure it's a goner. All that work gone with just one little bacteria. I think Atlas Brew is destined never to make a good Pumpkin Ale.

We still have the other half of the "perfect pumpkin" in the fridge, wrapped in foil, but it may be moldy by now with our luck. Besides, the saison is in the mash tun as I write, so a new batch of pumpkin ale will not be brewed today anyway.

The bucket is on the back porch. Maybe we'll use it when we clean up dog poop...

Ommegang Hennepin Saison

I'm writing this up for Ken because I'm cleaning and found the scrap of paper his notes are on...in an effort to make the trash disappear, I'll transcribe these notes right into the blog! Our buddy and fellow homebrewer Jedd called Sunday and was in town on a surprise trip, but that's not the only surprise...he brought a huge bottle of Ommegang Hennepin Farmhouse Saison that he picked up recently in his travels. He had it in his refrigerator for days calling his name, but was able to hold off until he could share the experience with Ken. What a guy!

First off, the webby stuff: This is all the site has to say: As you pour this rich golden ale into your glass, consider your surroundings. Are you in a restaurant? Outside on the deck? Is it hot and humid? Cold and brisk? Take a drink. Feel the way Hennepin is bright and lively in your mouth with a warming mix of spicy gingersnap and citrusy hops. Refreshing. Relaxing. It's true: no matter where you are, Hennepin is the perfect ale for all seasons.

So here's what the tasting notes say, since I was busy playing with Jedd's sons and didn't really pay much attention:

ABV: 7.7%

Color: Semi-cloudy golden straw color with white head and fantastic head retention. (The head actually grew and formed a sort of brew sno-cone on the top of Jedd's glass. I do remember that part!)

Aroma: Metallic with some hop aroma

Flavor: Steely, hoppy flavor, light bodied and hiding the alcohol rather well. Finished semi-dry, not too bitter. Well balanced.

Overall: A good summer beer...I'm sure the boys could've put down quite a few more of these.

Flying Dog's Tire Bite Golden Ale

Tire Biters rejoice! There’s an ale for you too!

Web stuff:

“The young pup of the pack... Tire Bite Golden Ale is a refreshing, light, warm weather slammer with a flavorful hop edge. Brewed using exclusive imported German hops, this beer draws craft beer drinkers back from the "dark" side of the cooler.”

Color: Gold with a fizzy white head, low retention.

Aroma: Medium malt with some citrus and herbal hop aroma. A bit earthy

Taste: Mild malt sweetness, herbal and spice flavors dominate. Bitterness is evident and makes itself known towards the end as the palate dries.

Overall: A nice, drinkable summer ale. Has some dry bitterness which will be nice for the hop fans but is quaffable for the non-hop heads.

3.75 out of 5 Coals