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
MoreHas 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.
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Wet-hopped ales sprung up in the mid-’90s on the West Coast, where craft brewers enjoy close proximity to commercial hops farmers. The bulk of the hop harvest ends up dried and pressed into plugs or pellets, but some of the craftiest brewers have devised ways to use fresh, or “wet,” hops in their recipes.
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When you think of hops, you think of beer. After all, the viney, aromatic plant is what makes beer taste like beer: Without the distinctive bitterness, your favorite brew would taste like alcoholic pancake syrup.
But if you think about where they come from, you probably don’t think of Philadelphia.
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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
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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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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
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Get out your granny cart and head to the farmers market for 10 pounds of plums (ask for discounted “seconds”), because this is the summer you’ll make sour fruit beer.
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These days you can find any number of novelty beer mustards at boutique grocers, but nothing will be as delicious as the one you make yourself with a favorite local brew. Choose a bright, flavorful beer like Yards Philadelphia Pale Ale or Dogfish Head 120 Minute IPA and your mustard will taste like biting into
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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
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