Philly’s taste buds
take on a Grey-ish tint

By Brian Rademaekers
Times Staff Writer

Friday officially kicks off Philly Beer Week, a 10-day whirlwind of 150 beer-related happenings — ranging from pint specials and pub-crawls to cheese pairings and history lessons — that stretch across the Greater Philly area.
The purpose of this booze-fueled extravaganza?
To further assert our self-stated place as "America’s best beer drinking city," as the event’s founders put it.
Over the last 15 years, the popularity of craft-brewed beer has soared. And here in Philly, the thirst for high quality beer has been quenched by a whole host of local craft breweries that keep area bars well stocked with unique brews.
We’ve also gained a reputation as a key import city: brewers the world over send their often hard-to-get creations solely to Philly to supply our many beer-centered bars.
Yet, despite Philly’s international reputation as one of the best beer cities around and the huge number of events to prove it, the Northeast is a noticeably dry place compared to the rest of the city.
But for what the Northeast lacks in quantity, it gets back in some glass-raising, frothy quality.
As always, The Grey Lodge Pub — a nationally respected bastion of good beer — proves that fine ales and full flavored lagers can thrive in the Northeast.
And for Philly Beer Week, owner Michael "Scoats" Scotese has booked some of the most interesting events to be had anywhere.
"I think the whole idea of Philly Beer Week is great," says Scoats. "We really are one of the best beer cities in the world, and I’ve been around the world a bit, so I can say that."
And If you’re a bit skeptical that Philly could be the "best of" anything, stopping by the Grey Lodge during Beer Week will offer plenty of evidence to the contrary.
On Friday, Grey Lodge will feature the beers of Milwaukee’s Sprecher Brewing Co. It’s a fairly small brewery whose beers don’t often make it out our way. In Philly tradition, though, Scoats found a way to get it on tap and will offer "Black Bavarian," a dark malty lager with German roots.
"It’s black lager beer, which is pretty rare style in itself," explains Scoats.
In bottles, Grey Lodge will also offer Sprecher’s beers made from African grains. Made with sorghum and millet, the uniquely flavored brews offer an alternative for beer-lovers who often can’t drink craft beer because of gluten allergies.
The next day, things really get going at the Lodge with what amounts to the perfect hangover cure.
Starting at 11 a.m., the Frankford Avenue pub will be serving a "Wheat Beer Brunch" designed in conjunction with beer and food writer Lew Bryson.
"Wheat beers are often especially well suited for an early-in-the-day drink," says Scoats, who will serve local and imported wheat beers along with a hearty brunch.
Bryson, who authored Pennsylvania Breweries, will also be on hand for a book signing along with the Daily News’ "Joe Sixpack" columnist Don Russell and Duane Swierczynski (The Big Book of Beer).
The following night will see Bryson return for one of the most sophisticated events to be held during Beer Week.
On tap will be beer from four Northeastern Pennsylvania breweries that will make their debut in Philadelphia this Sunday.
The beers include an India Pale Ale from Elk Creek Brewing in Milheim, a Brown ale from Williamsport’s Bavarian Barbarian, a Winter Warmer from Bullfrog Brewery in Wilkes-Barre, and a spiced golden ale from One Guy Brewing in Berwick.
As unlikely as that beer list is for a Philly taproom, things really get "wild" when it comes to the fare on the four-course menu: venison chili, sautéed partridge salad, and some beer braised rabbit.
The wild game dinner has been specially designed to pair well with the specific beers, says Scoats.
"The Winter Warmer from Bullfrog is made with some spices, including rosemary, which is going to go great with the rabbit," said Scoats.
Next Wednesday, March 12, the Grey Lodge goes back to beer basics with a "Taste of the Rockies" night featuring, yes, Coors, but also a whole host of other Colorado breweries that are redefining the high altitude beer scene.
Coors Extra Gold cans will be matched against Colorado micro brews from Oskar Blues, Great Divide, and Breckenridge.
Also on tap will be a keg of Boulder Beer’s Never Summer ale that has been aged in oak bourbon barrels. What has Scoats most excited though is a "firkin" of Boulder’s "Hazed and Infused," an India Pale ale.
The firkin, essentially a keg of beer kept at cellar temperature, is tapped with a wooden spout that simply allows the beer to be dispensed via gravity. The result is a smoother beer with less carbonation and a more delicate flavor profile.
"The Hazed and Infused is just such a great beer no matter how you drink it," adds Scoats. "It’s only 4.9 percent alcohol, but so full of flavor. You can drink it all night without having to worry about making a fool of yourself."
For their final Philly Beer Week night (March 15), the folks at Grey Lodge will hold "Beware the Ides of March: An Evening of Shakesbeer with the Modern Day Bards of Beer."
Patrons that night will get to commingle with the brewers from Iron Hill, Sly Fox, Southampton, Troegs, Yards, Dock Street, and Flying Fish — all while sampling their beers, wearing goofy crowns, and listening to quotes from the works of William Shakespeare.
"It should be wonderfully odd and fun," says Scoats. ••
The Grey Lodge Pub is located at 6235 Frankford Ave. For more information, visit greylodge.com or call 215-825-5357. A full list of Philly Beer Week events is available at phillybeerweek.org
Reporter Brian Rademaekers can be reached at 215-354-3039 or brademaekers@phillynews.com