Stoudt fellow.
Yesterday, making the wiser of the two choices debated here, I drove up to Adamstown to meet the bus from McGillin’s Olde Ale House in Philadelphia which brought 50 revelers (that’s them up there in the photo) out to Stoudt’s Brewing to pick up the first kegs of McGillin’s 1860 Anniversary Ale for this Tuesday night’s kick-off the 150-day build-up to the historic watering hole’s 150th anniversary next year (if you are unfamiliar with the McGillin’s story, check out Don Russell’s “Joe Sixpack” column from Friday).
The trip was not as pleasant as the fine weather might make you suspect as some sort of construction going on on Rt. 422 at the Reading exits made a two-mile stretch a 25-minute ordeal until I jumped off and and took the business route through town and picked the expressway up again at the other side.
That meant I missed the brewery and market tour, catching up to the group at the end of the latter with the help of Carol Stoudt, who found me wandering aimless about in the bar (I mean, where else would you expect me to go?). That meant I was in time for the sampling of 1860, which head brewer Brett Kinzer described as a “session IPA,” stretching the definition more than a little (it’s 6%) but capturing the smooth drinkability of the nicely balanced, unfiltered brew. It will be bottled (12oz) in the fall and available there for the rest of this year and all of next, plus into 2011 if sales justify.
The buffet lunch which followed that first tapping (sausages and sauerkraut, pasta salad and hummus, along with slices of Eddie’s Bread was my selection) also featured a superb 4.8% Kölsch which was on tap, a draft-only release from the “Brewer’s Reserve” series. Before I left, I cornered Brett and got the skinny on what’s next in that series. Two to three weeks from now will see the release of an 11% Quad in both draft and 750ml bottles and September or thereabouts will be marked with the release of a 6% Bock made from an original recipe he uncovered from back in the day (slightly updated). Whether that one will be bottled, I forgot to ask.
Then, walking out the door, I spied 750s of the current Brewer’s Reserve release, Black Eye PA, in the cold box and bought me one, which I opened last night. Also unfiltered, also 6%, this very good brew sets a helluva standard for the bottled 1860 to meet. Indeed, the nose alone was worth the price, an incredible mixture of all the piney, hoppy notes you’d expect, along with malt and bread and fruit and maybe even chocolate. I had my nose buried in the glass as I slowly savored it.
Jack, next time you are heading down that way. Avoid 422 all together. Take 662 to 73 to 12, which will dump you right onto 222. Its a little bit longer but you don’t have to deal with that mess they created in Exeter with the new shopping center.
Thanks. I will give that a try.
Or take the turnpike. It usually flows freely and stoudts is real close to the exit.
The turnpike is a half hour away, to either King of Prussia or Downingtown, Jenny, while 422 is less than a mile from my door, ditto Rt. 100. Taking the latter up to Rt. 73 and then to Rt. 12 and onto Rt 222 (a variation of David’s suggestion) seems to be the best alternative. Then again, if there were no construction, my trip would have been fine (theoretically).
Jack, take 23 out to Morgantown and get on the turnpike there.
That may be the best suggestion of all. I really like the drive up 23 to Morgantown but never associate it with getting on the turnpike in my mind, only getting off. Well done, Thomas.
Based on your original post concerning the bus-ride I had imagined a much more romantic journey; namely you ridding back atop the keg fending off beer hunger highwaymen. A bus full of people stuck in traffic, that simply doesn’t seem to make for good copy.
6% session beer? Perhaps for a raging alcoholic… And how many IBU’s does it have? Machismo in brewing, how passe.
>6% session beer? Perhaps for a raging alcoholic<
uh-oh
[...] into last night’s party, I had been a little worried that this crew might’ve breached the keg of the tavern’s new 1860 IPA (brewed by Stoudt’s) before [...]
[...] on tap only at McGillin’s and by the case/bottle at regional beer distributors. When I wrote about sampling the draught release at the brewery back in August, I commented on its appealing [...]