Randall or Brooklyn for a Friday

Since Philly is a great beer town it's no surprise that multiple events tend to bump up against one another  The dilemma of going here or there and doing this or that is bound to happen.  Such is situation this weekend. It starts Friday with Randall @ TJ's or a taste of Brooklyn @ The Grey Lodge.


Randall 3.0



Sam with original Randall
































The new and improved Randall the Enamel Animal (3.0 version) has been unleashed upon the world.  From the beer stained lab of creative brew genius Sam Calagione Randall the, "organoleptic hop transducer module" has been redesigned.  The new two chamber system was created to allow for a less foamy pour.  While it's common to use whole flower hops with Randall for an over the top hop infused beer, some bartending visionaries are already experimenting with more unique blendings.  A variety of fruit, spices and herbs can be added to the chamber to create endless flavor combinations.  I'm thinking Raison D'Etre with bourbon soaked raisins.

TJ's Restaurant & Drinkery
On Friday see Randall work its blending magic at TJ's Restaurant and Drinkery.  Dogfish Head Chateau Jiahu gets Randallized with Chinese 5 Spice. Once you've had your Randall fix the rest of the impressive TJ draft list is at your disposal. Randall is unleashed at 4pm.

The Grey Lodge
Brooklyn in the house.  Such is the case at The Grey Lodge Friday night.  It's Brooklyn Detonation Night. A line-up of rare Brooklyn Brewing goodies. 6pm start PAYG

Brooklyn Oktoberfest

Brooklyn Detonation Ale (double IPA)

Brooklyn Cookie Jar Porter

Brooklyn Black Chocolate Stout

Randall or Brooklyn.  The choice is yours.

Did someone say BROOKLYN? Any reason for some Beasties

Tomme, Sam and Beer Oh Yeah!

Next week Brett Packers Tomme Arthur of Lost Abbey/Port Brewing and Sam Calagione of Dogfish Head Brewery roll into Philly to remind us all how good we have it. Hmmm, are we sure that Philly Beer Week doesn't start until June? Each brewer is hosting a special night of tasting and conversation.

Meet the Brewer Night: Tomme Arthur

Memphis Taproom

Monday Feb 22, 6-8PM

This one is close to my heart. One look at my profile pic and you know that I share the shaved dome and glasses look (along with a serious love for great beer) with Mr. Arthur and Memphis owner Brendan Hartranft. What's the big deal? $1.00 of all Port Brewing and Lost Abbey drafts for the follically and optically challenged. Bald dudes with glasses unite!

(From Memphis Taproom site)

Join Memphis Taproom on Monday, February 22 from 6-8pm as we host Port Brewing and Lost Abbey brewer Tomme Arthur for a night of chitchat and world class beer. The draft lineup will include Mongo Double IPA, Older Viscosity, Hop 15, Wipeout IPA, Gift of the Magi ('08) and Carnivale in addition to some super limited edition surprises.

Calagione is Down to Earth/Keep the Pint Night

Earth Bread + Brewery

Thursday Feb 25, 6-8PM

Interested in meeting an off-centered brewing rock star, drink his beer and take away some nifty glassware? Then this is your big night. Sam Calagione takes over Earth Bread + Brewery to chat it up and mingling with the beer people. Expect Dogfish influenced food and of course a fine selection of drafts.

Another Brett Packer Cometh.

Rob Todd founder of Allagash Brewing hits town Thursday March 11th for his whirlwind area tour. More info here.

The Tour

Jose Pistola's

The BeerYard

Teresa's Next Door

Craft Ale House

Holy Shittelload of Dogfish

Six sixtels

Six sixtels

Six sixtels

Saying it 3 times fast is no simple task but finding six rare sixtels of Dogfish Head comes easy if you're at The Grey Lodge tomorow night (Dec 16). Shittelload of Sixtels with Founder/Prez of Dogfish Head Sam Caligione in the house along with six of his, "cool and rarely found in draft", creations. 5-7pm, PAYG.

Palo Santo Marron

Black and Blue

Midas Touch

Pangaea

Burton Baton

plus a Rehobeth Beach brewpub exclusive

The New Yorker Knows Beer

If you are a fan of extreme beer and all things Dogfish check out the article on Sam Calagione in this month's New Yorker magazine.

"A Better Brew: The Rise of Extreme Beer", by Burkhard Bilger

A Rock Star Cometh

If beer enthusiasts were trying to vote someone to the position of craft beer rock star Sam Calagione's name would surely be on the ballot. Sam is the founder and owner of Dogfish Head Craft Brewery and has been creating innovative beers since 1995. Sam's rock star status not only comes from his imaginative creations but from his various involvements in the beer arena. He's a successful entrepreneur and author of books dealing with the business of beer, homebrewing and the benefits of pairing beer, instead of wine, with food. His Dogfish Head Brewings and Eats in Rehoboth Beach Delaware also houses a microdistlery that produces specialty vodka, gin and rum. There are now two Dogfish Head Alehouse restaurants. Sam can also label himself an inventor with the creation of Randall the Enamel Animal; a 3 foot high cylinder packed with whole hops and hooked into a draft line. Beer flowing from the tap is infused with the hops in the cylinder and thus creates a true fresh hop experience. He's been on national television promoting the virtues of beer. Oh, don't forget that Sam is also part of the funk/hip hop/rap duo the Pain Relievaz. All of that and the guy brews beer. It's no wonder why he is considered a star in the beer world.

When all is said and done it does come back to the beer. Some of his most inventive and historic have been the recreations he has worked on with senior research scientist Dr. Patrick McGovern at the University of Pennsylvania. The two have already created Midas Touch; a honey-grape-saffron beer based on traces of a drink found in the tomb of King Midas. A beverage from the preserved pottery jars of a Neolithic village in China was the basis for the rice-honey-fruit beer Chateau Jiahu. The latest Dogfish recreation, Theobroma, was released this month in bottles and is based on an ancient alcoholic chocolate drink from Honduras.

On Tuesday Sam Calagione travels to Philadelphia to spread the word about his ancient brews and some of his other creations. He will conduct his class, Off Centered Ales and Ancient Brews, at Tria's Fermentation School from 6:30-8PM. Unfortunately this one is already sold-out. The good news is that Sam is appearing earlier at Tria's Washington Square location to pour Theobroma and other Dogfish Head beers. The meet and greet runs from 5-6PM and is Pay-as-you-go.