Category Archives: BEER PUB

LAZY BOY SALOON

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As the commercial hub for affluent Westchester County (just north of New York City), White Plains boasts a host of upscale shopping centers and restaurants in close proximity to busy Route 287. Amongst several neighboring Mamaroneck Avenue bars such as Brazen Fox, Porter House, Hudson Grill, Element Food & Spirits, Ron Blacks Beer Hall and Black Bear lies the city’s best beer pub, LAZY BOY SALOON.

A tan exterior with brown company lettering and windowed garage door-like entrance welcomes varied patrons to the partitioned one-room pub. A closed-in patio with twelve tables and tan umbrellas allows for outside dining in the warm weather months while the exquisite cherrywood interior, with its pristine crown molding, retains a splendid cocktail-lounged sportsbar atmosphere. The elegant six-column right side bar features five tap stations with forty-two draughts, 200-plus bottled beers, sterling spirits, twelve stools, several TV’s and a mirrored inlet etched with the proud historic slogan ‘established on a Tuesday in 1994.’

Along the front wall are several neon craft beer signs from Paulaner, Founders, Abita, Pilsner Urquell, Palm and Sam Adams. The side walls are cluttered with sundry tin beer logos. The seperate partitioned left side dining space serves early Saturday afternoon ‘comfort food’ with a Southwestern flare as the place fills up during this late September ’13 sojourn.

Celebrating Octoberfest with twenty tapped pumpkin beers, my wife and I share jalapeno-peppered chili-cheesed nachos before I settle on the renowned tequila citrus wings while imbibing five previously untried libations. Two well-defined dessert-like Alaskan seasonals hit the spot post-haste. First, Midnight Sun Trickster Pumpkin Ale coalesced pastry-caked banana daiquiri sweetness, honeyed pumpkin spicing and black-peppered Belgian yeast. Then, Midnight Sun TREAT Imperial Chocolate Pumpkin fused dark-roasted black chocolate and fudgy caramelized molasses to cinnamon-nutmeg spicing. Another autumnal fave, soft-watered Kuka Pumpkin Porter (from local New York state brewer, Andean) layered dry cocoa-powdered chocolate malts alongside pronounced pumpkin-pureed spices.

Breaking away from the seasonal deluge, Robinsons Iron Maiden Trooper brought lightly creamed corn-sugared caramel malting to perfume-hopped citrus illusions for an approachable ESB. Bayou Teche LA 31 Passionne (a pale wheat ale) layered mild passionfruit across tart guava-mango tropicalia, biscuity malt sedation and mild smoked peppering (all fully reviewed in Beer Index).

www.lazyboysaloon@gmail.com

GROWLER & GILL

Shopping in Nanuet: Growler & Gill and A Matter of Health - Sour   Growler & Gill (GrowlerNGill) on Twitter

Occupying an inconspicuous red brickface corner lot tucked into Route 59 East at the easternnmost part of Nanuet (just one mile off Route 287), GROWLER & GILL CRAFT BEER SHOPPE serves Rockland County as a homey country store doling out craft draughts, fine wine, mixed 6-packs and light food. Opened during 2012, its white-trimmed glass windows and etched Growler & Gill insignia welcome true beer geeks to a fascinating one-room boutique. And its kid-friendly board games will keep families busy while imbibing 4-ounce tray flights or pint-sized offerings.

On a rainy Sunday afternoon in October ’13, my friend Dennis and I grab one of the 4-seat tables to watch the Giants-Eagles football on the two TV’s sidling the back bar. Refrigerated and shelved beers are located to the right behind a few bar-stooled barrel tops. Sundry tap handles line the shelves above the blackboard beer list (along the bar walls) while exposed ducts and large wood moulding help define the cozy cafe-styled ambiance. People next to us munch on giant pretzels and barbecue wings as we settle in to catch the Giants lose their fifth straight game.

Artisanal cheese, hummus and sandwiches are available alongside today’s draughts from local (Newburgh/ Rammstein/ Captain Lawrence), national (Victory/ Ommegang/ Left Hand/ Allagash) and international brewers (Schneider/ Paulaner/ Lindemans).  Furthermore, 25-ounce bottles of eight different barrel-aged Hof Ten Dormaal Belgian strong ales pique the interest of true conniosseurs.

Dennis and I reach for pints of Newburgh Peat-Smoked Stout, a rich dry Irish stout (with low 4% alcohol volume) parlaying its coffee-burnt chocolate roast into compost-wafted peat smoke and tar-like charcoal bittering, leaving a lightly peppered hop-charred espresso finish.

On Wednesday Trivia Night during October ’13, revisited Growler & Gill with wife to try a few new Jack’s Abby brews from Massachusetts. We ate the hot spinach with artichoke spread alongside hummus and pita (with green olives and sun-dried tomato dip) before devouring the fish and chips.

For starters, Jack’s Abby Smoke & Dagger Smoked Porter liberally doused black chocolate malts, molasses-smoked hickory and hop-charred dried fruiting with rauchbier-like kiln-fired beechwood. After dinner, Jack’s Abby Copper Legend Octoberfest brought fall foliage to bright citric spicing and honeyed tea illusions (check Beer Index for full reviews).

Oodles of brewer specials, tap takeovers and Meet The Brewer nights should keep the beer hounds comin’ out for more. Whatever cannot be found at Growler & Gill may be available at nearby Bardonia’s Cable Beverage (also recommended).

A few days later on Halloween Eve, my wife and I chowed on Bavarian Soft Pretzels (with separate pilsner cheese and stone-ground honey mustard dips) while consuming three local one-off brews including Rushing Duck De Levende Doden (strong dark ale with Trappist yeast and chocolate spicing), Barrier Saazsquatch (Saaz-hopped fall seasonal with butternut squash, ginger, honey and peppercorn) and Newburgh Squashtoberfest (hybridized Belgian pale ale with butternut squash restraint and salty pumpkin seeding).

www.growlerandgill.com

 

DOHERTY’S ALE HOUSE

So many beers! - Review of Doherty's Ale House, Warwick, RI

Conveniently located next to Courtyard By Marroit and La Quinta hotels just off Route 95 in a freestanding brown and gray vintage mill, Warwick-based DOHERTY’S ALE HOUSE opened in January ’13. Serving a remarkably copious 124 tapped craft beers alongside Americana and Cajun-styled cuisine, the roomy barn stable-like wood interior features a spacious central bar (with 3 TV’s and a large ‘Craft Beer’ insignia), several oak booths, seperate left side family dining space, massive exposed pipes and wood-pillared ceiling.

My wife and kids grab a pew near the burnt sienna-hued right wall next to the glass-encased private event room for a Saturday lunch in September ’13. Classic sandwiches, fish ‘n chips, ribs, bacon-wrapped pork chops and burgers fill the menu. We share cheese-dipped pretzel balls before munching down Beer Can Chicken, jambalaya and a muffeletta (with provolone cheese, Genoa salami and capacola). Besides the awesome draught beers, Doherty’s also offers well-selected spirits, original cocktails and Beer Fusions such as Banana Split (Youngs Double Chocolate Stout with Wells Banana Bread), Dirty Hoe (Murphys Stout with Hoegaarden) and Scarlet Begonia (Lindemans Framboise with champagne and orange juice).

I settle on two previously untried libations while consuming the generous food portions. First up, Foolproof King Of The Yahd Imperial IPA brought wood-dried grapefruit rind bittering, tart orange peel briskness and gin-like juniper berry dryness to resinous hop fodder. Caramelized crystal malts contrast the overwhelming bitterness.

Afterwards, Two Roads Roads Mary’s Baby Pumpkin Ale allowed pumpkin puree spicing to saddle plastique gin-soaked boozing and astringent hop sharpness. For contrast, brown-sugared nutmeg, cinnamon and pecan illusions gained sweetness over time.

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Tossed back a few more untried brews during Johnson & Wales Parents weekend, October ’13. Alongside moist beercan chicken (with roasted Brussels sprouts and mashed potatoes), quaffed rye-fruited Smuttynose Rhye IPA and citric-crisped Magic Hat Humdinder Over The Pils (reviewed in Beer Index) while watching shocking upset of New England Patriots at the hands of long-time rivals, the Jets.

Thanks to Doherty’s, Track 84, Shannon View and Dave’s, Warwick has become one of New England’s premier craft beer towns.

www.dohertysalehouse.com

SPOT PIZZA GRILL

Spot Pizza Grill in Point Pleasant and Toms River | New Jersey Spot Pizza Grill Bar

POINT PLEASANT, NEW JERSEY

While staying at popular Jersey Shore haven, the White Sands Resort, August ’13, found upbeat pizza-beer joint, THE SPOT PIZZA GRILL, one mile west of Point Pleasant’s beach and boardwalk. Perfect for family dining, business gatherings and beer geeks, this roomy sportsbar-geared neighborhood cafe opened in 2010. Located directly behind Spirits Unlimited (one of 25 Ocean and Monmouth liquor chains), its earth-toned stacked slate columns provide a stellar bucolic tone enhanced by pendant lighting, ceiling fans and exposed pipes.

Besides having arguably the best pizza in town, The Spot’s central bar features 20 tap handles serving regular fare such as Guinness Stout, Smithwicks, Blue Moon, Yuengling and Budweiser alongside several local faves by Carton, Kane, East Coast and Flying Fish (as well as nationally recognized micros by Starr Hill, Ithaca, Founders, Lagunitas, Allagash and Leinenkugel). The varied bottle selection will also please beer aficionados. Dining booths and TV’s surround the bar at every angle.

Seated at the open air front deck with family in tow, my wife and I share Arugula Pizza (garlic-oiled tomatos, bruschetta, pancetta bacon and oregano) after quaffing white wine-sauteed drunken clams and blackened tuna appetizers. My kids thoroughly enjoyed the thin crust pizza and black angus burger.  A local artist plays Harry Chapin’s melancholy epic “Taxi” at the makeshift stage just past the entrance foyer as I consume Starr Hill Double Platinum IPA and East Coast’s Beach Haus Cruiser IPA.

The Spot wants to be a ‘foremost retro-diner with an Irish pub fare.’ Happily, it’s all that and more.  A second location one-half hour north at Toms River in a tan-bricked building (also housing Spirits Unlimited) with 25-seat central bar and sidled dining tables is also worthy.

www.spotpizzagrill.com

IRON MONKEY

Jersey City's Iron Monkey restaurant will serve 1,000 'grab-n-go'  Thanksgiving dinners - Hudson County View

IRON MONKEY’S YARDS NIGHT UNDER JUNE MOON IN JERSEY CITY

On a beautiful early June eve in 2012 I finally got the chance to peruse the wholly revitalized Jersey City financial district at a highly praised drinking establishment founded when the craft beer revolution exploded upon the Jersey scene in’96. Thanks to a much needed and overdue redevelopment and beautification program, this Hudson River sanctuary across from Lower Manhattan (and staring out at Lady Liberty) has gained belated prominence over the past decade.

Once a destitute urban wasteland filled with political corruption, shattered railyards, and rundown factories, Jersey City’s reputation changed with the building of several upscale riverfront properties, shopping plazas, residential towers, and waterfront walkways. Best of all, a local red-bricked tavern with a wiry iron monkey figure and baby blue sign with beige insignia changed the way these territorial beer drinkers viewed handcrafted American brews and vintage imports.

Tucked into its downtown Greene Street neighborhood on the York Street corner, IRON MONKEY RESTAURANT & BAR serves over 100 bottled beers and a dozen tapped beers at any given time. Owned by Steve Mc Entire, a local entrepreneur whose meditational ’80s China trip inspired him to open a successful restaurant-bar, this narrow 4-tiered tavern appears out of place amongst the mammoth multi-office edifices in its modernistic urban surroundings, but local businessmen and post-teens keep this intimately rustic hotspot going.

Two benches, a chalkboard menu, and neon beer signs welcome patrons to the ground-floored, low-ceilinged, slate-topped right side bar. Sanctified beer bottles line the walls and a glass mural centers the 12-seat bar, where a few TV’s are tucked into the corners and 24 tap handles serve only the finest craft beers.

Patriarchal mahogany stairs lead to the second-floored 4-seat bar (with several family-styled tables, olden tiled ceiling, gothic-draped windows, taupe walls, and antique wood-steel furnishings). Beyond the third floor open kitchen lies an upper deck open-air 5-seat bar serving red umbrella-sheltered lunch tables. A copper water wall with greenish oxidized patina and an adjacent building serving as a video projection screen add to the coolness factor.

As Oasis’ heavenly “Champagne Supernova” blared from the rooftop patio speakers, my wife and I struggle to find space in the cozily cramped outdoor confines for this evening’s highly anticipated event, YARDS MEET THE BREWER NIGHT. Celebrating Philadelphia’s oldest living microbrewery (established 1994) with 6 well-priced libations, Iron Monkey is packed to the hilt tonight. The highest demand is for Yards India Pale Ale, which was finished off by 9 PM.

Founded by Tom Kehoe and Jon Bovit, who’d previously worked at an English-styled Maryland brewery, Yards Brewing Company began as a garage-sized operation in the yuppie-like Manayunk section in northwest Philadelphia, crafting Yards Entire Porter and an adjunct non-spiced golden barleywine, Old Bart. Soon after, caramel-honeyed, almond-toasted, off-dry conqueror Extra Special Ale debuted at ‘95s Philadelphia Beer Festival, increasing Yards recognition.

From 2001 to 2007, Yards moved to the Kensington area of Philly, but the space became too tight and the brew crew had to move yet again, allowing the smaller Philadelphia Brewing Company to thrive better in this former spot.

Now stationed at the Northern Liberties district north of Philly’s Center City, Yards gets respect for being the first 100% wind powered brewery in Pennsylvania. In fact, this very ‘Green-leaning’ brewery recycles hot water and cardboard, provides spent grain for local farm animals, and even uses salvaged mahogany trim for its bar and walls.

After ordering my Yardage samplers, we decided to sample each refreshing tasting at the less populous second floor bar, where the taps serve Lindeman’s Framboise and Peche, two world-class Belgian lambics, plus exotic herb-spiced, rye-dried, Finnish-styled Dogfish Head Sahtea. My wife, Karen, had to get her fruit juices going, settling into the middling Boulder Kinda Blue Blueberry Wheat Ale while I ripped into the previously untried Yards Brawler Pugilist-Style Ale.

A soft-tongued, dry-toned, bronze-bodied, English dark mild ale, the feisty-named Brawler Pugilist brought brown-sugared, raisin-greened, port-sauced, plum-fig-apricot illusions to coffee-iced chocolate nibs duskiness, picking up ashen nuttiness as well as chamomile tea herbage along the way. It’s claim as a pugilist styled ale may be a bit overstated for such a calming moderation. Perhaps, it’s only supposed to be a welterweight boxer they’re trying to emulate.

As a bunch of admirable post-collegiate craft beer denizens begin to assemble at the bar behind us, we’re now in very close quarters, unable to freely swing an arm or stretch a leg. But I feel fortunate to be here since a rep from Hunderdon Distributors that came earlier never gained access due to the incommodious dinner time conditions. She had to go elsewhere in Jersey City to find a cool brew, but then admitted to being a bit impatient following the heavy traffic conditions pre-Fourth Of July. At least we’re seated. And I’ll need to be for the more Herculean 18th century presidential offering about to reach my lips.

One of Yard’s ‘Ales of the Revolution,’ which includes General Washington’s Tavern Porter and Poor Richard’s Tavern Spruce Ale (in honor of Ben Franklin’s 300th birthday), the exquisite Thomas Jefferson’s Tavern Ale was originally made with ingredients grown at the ex-prez’s self-sufficient Monticello, Virginia estate. A fully expressive English Strong Ale, the Jeffersonian vintage placed honey-sugared caramel malts and butterscotch spice caking atop berry, citrus, and quince fruiting ‘til its gin-soaked, ethanol-burnt aftertaste threatened to overwhelm the 8% alcohol elixir. It got the eyes bleary, numbed the body, and ultimately pleased three of my five senses.

Moving on…

Yards boss, Tom Kehoe, claims he liked Bass Ale and wanted to make a beer that retained similar characteristics, resulting in the beefed-up chocolate malting of Yards Extra Special Ale. At Iron Monkey this eve, the subtler cask version of the bottle-conditioned ale was available for scrutinizing. Its cherry, citrus, and berry illusions stand out a bit more as the frisky spice hop tingle of the bottled edition gets toned down against the enhanced fruited niceties.

Yards Saison Belgian-Style Ale benefited most from its tapped version, escalating its peppery-hopped, orange-peeled, lemony grapefruit bittering and counteractive sugared spicing.

Though I didn’t get to try the ever-popular English-styled Philadelphia Pale Ale at this mobbed shindig, its bottled version had a sourdough buttering that usurped the understated wheat-chaffed dryness and roasted hop bitterness.

Now and then, Yard’s onsite tasting room, open from noon to 7 PM Monday through Saturday and noon to 4 PM Sundays, features ambitious tap-only concoctions such as bourbon barrel aged beers and other one-off specialties. But customers will also find 6-packs, half-gallon growlers, cases, kegs, and pints of their favorite delectable liquids as well.

In its newest warehouse space on North Delaware Avenue since 2008, this ascending microbrewery continues to craft quality beers and ales for essential East Coast imbibing. Surely, as proven here at Iron Monkey, there’s a major interest from Jersey City’s proudly elitist craft brew hounds, heretofore labeled ‘brewpies,’ courtesy of Mercury Brewing’s head zymurgist James Dorau.

www.ironmonkey.com

 

MORRIS TAP & GRILL

 

Morris Tap & Grill

RANDOLPH, NEW JERSEY

Friendly teamwork seems to be the focus at Randolph’s MORRIS TAP & GRILL. An ambitious American gastropub opened during 2011 in a majestic natural stone edifice (run by a few motivated young restaurateurs), the roomy confines convey a refined splendor further defined by the rustic charm of its warm interior. Geared more towards family fun than previous tenant, Stone Fire Grill, this sylvan mid-Jersey watering hole contrasts its casual folksy dining with formal elegance.

Led by head chef, Eric LeVine, a gourmandizing Brooklyn-bred culinarist made famous as Food Network’s Chopped champion, Morris Tap & Grill is determined to conceive the greatest food and beer pairings for their ever-growing customer base. Working at his grandfather’s butcher shop at age eleven gave LeVine the primordial training he’d need to develop into one of the Garden State’s finest cooks, building a solid reputation at prestigious eateries such as Times Square’s Marriott Marquis, Harvard Club Of New York and Brooklyn’s River Cafe.

“I also owned catering companies and restaurants over the past eighteen years,” the confident LeVine informs. “Luckily, I wound up in Jersey. (General Manager) Mike DeSimone brought me in as a partner in January after I was at this stuffy private country club realizing I’d die there as an old fossil or move on and be creative and love what I do.”

Given a lot of space to devise various seafood, beef, poultry and game dishes, the enterprisingly modernistic cuisinist gained subsequent plaudits for the Baconeater – a deliciously hearty burger CBS-TV voted one of the state’s best. LeVine’s also made noise with lamb T-bone, filet mignon and roasted duck dinner items as well as an expansive Banquet Menu. Combining fabulous original dishes with appropriate craft beers became a major priority from the start.

“Beer gives so many different elements to the food,” LeVine declares as an MGMT tune sounds off in the background. “The challenge for me, since I can’t drink beer (due to allergies), is to rely on beer profiles given to me.”

Trusting his sixth sense and DeSimone’s palate to create imaginative pairings, the shrewd Culinary Institute of America grad combines just the right ingredients in a delectably complementary manner. The bulky Baconeater counters bacon-stripped caramelized onion sweetness with tangy bleu cheese bittering, heightening the spicy hop bittering of citric-bound Kane Overhead Double IPA.

“It’s like drinking a good wine. Sometimes the flavors build as you go along and the wine sits, developing on your palate,” the diligent LeVine divulges as one of his favorite artists, Bjork, emanates from the speakers.

Broken into three separate sections, Morris Tap features the family-oriented Lodge (a right side focal point extending to the orange lantern-adorned rear area), the sportsbar-derived Tap Room (with copper tin ceiling, opposing TV’s and tidy wood furnishings) and the upscale Tree Room (a specialized table-clothed banquet space with cozy fireplace). Burnished amber earth tones provide ample rusticity. Plus, the wonderful draught and bottle selection confirms the pub’s earnest commitment to craft beer, drawing an escalating congregation of beer geeks, connoisseurs and neoteric enthusiasts.

“Craft beer is crazy right now,” the Sparta-raised DeSimone admits. “And the owners are great people. I thought I fit in well here. It’s a worthwhile experience. I had worked with (newly hired) mixologist Andrew Longshore in Charlotte at Crave Dessert Bar. It was a martini lounge and dessert boutique with hookah pipes. We were right in the middle of Charlotte, where the service industry is everything.”

Though direct competition for handcrafted artisan brews in Morris County lacks right now, there’s a surging local buzz for inventive food contests. A Twitter account follower offered a seriously difficult Chop Box challenge to LeVine recently. Researching what items had never been used on Chopped, the valiant contestant brought python, ostrich sausage jerky, green rice and hops to commingle.

Then, there’s LeVine’s famous gummy worm incident on Chopped. In the final round, desserts were to include gummy bears, pistachio butter, corn melon and rice puffs. A sushi roll was to be made out of the ingredients, but the gummy worms never solidified so he made a lemonade nougat and wound up winning.

“We have a very cool kitchen bar. It has a private table with private server and special menu at a premium price,” he says while I down fruity cinnamon-toasted summer ale, Epic Sour Apple Saison. “You get to experience the kitchen without a filter. If there’s yelling and screaming and shit breaking, so be it. It’s part of the deal. There’s a bit of the entertainment factor.”

There are also a load of specials to attract tentative customers, such as Thursday’s endless happy hour, Wednesday’s half-price growler fills and affordable Sunday brunch (featuring bottomless Mimosas, Sangrias or Bloody Marys). The ever-changing tapped beer assortment could be bought in seven, ten or twelve-ounce servings, with the smallest seven-ounce size hopefully assuring skeptical purchasers to try variegated libations if the first one doesn’t quite suit their taste.

In May 2012, Morris Tap & Grill teamed up with Civilization of Beer founder, Sam Merritt, for a Cicerone Certification Class that educated interested beer geeks on flavor profiles, styles, history and proper storage. Expect many more of these profgrams.

As I sip coconut-centered digestif, Kona Koko Brown Ale (with its toasted almond, praline and vanilla notes caressing sharp hop spicing), Longshore joins me at the bar to promote Cooking With Class. It’ll gather curious brew hounds for uniquely exquisite beer and food pairings.

www.morristapandgrill.com

 

BACKYARD ALE HOUSE

Image result for backtard ale house pennsylvania

SCRANTON, PENNSYLVANIA

In the heart of Scranton across from the Court House, BACKYARD ALE HOUSE came on the scene November ’08 and soon became Electric City’s premier beer bar. Offering an outrageously enormous 500 bottled beers as well as 20-plus rotating  taps, Backyard’s celebrates America’s proud microbrew generation in grand style. Its pristine tan frontage features Backyard’s brown-lettered insignia, windowed neon signs for the Keystone State’s most popular microbreweries (Stoudt’s/Troegs/Victory/Yards) and gorgeous earth-toned slate footing.

Upon entering the clean open space for the first time, June ’13, there resides a 15-stool left bar with two big screen TV’s, Backyard-etched central mirror, sundry taps and a large refrigerator (with awesome bottled selections). To the right are dining tables and along the middle beams several collectible beer bottles stand front to back. A newly installed kitchen serves pub fare such as burgers, wings and pizza.

Nick Lowe’s cold war anthem “So It Goes” blasts from the speakers as I settle into a beer crafted just down the highway, 3 Guys & A Beer’d Ladder Dive Rye IPA. Its reedy-hopped rye breading and orange-rotted dried fruiting picked up a grainier residue than most typical fruit-forward stylings.

Before getting a few takeout bottled beers from local breweries such as Old Forge, Susquehanna, Evil Twin and 3 Guys & A Beer, I grab a seat outside in the cement-floored open-air back deck. Overlooking City Hall, the red brick-sided space offers an 8-stool covered bar with three TV’s, several tables and chairs and a popcorn maker. On tap at the back bar are familiar Bud-Coors-Miller product as well as Guinness, Goose Island, Ommegang, Stegmaier and a few local indie draughts.

I dip into creamy eggshell-frothed Victory Uncle Teddy’s Bitter (with its orange-oiled lemon pit tartness and nutty respite) and vibrant fruit-candied Clown Shoes Tramp Stamp Belgian IPA (where black-peppered hops and alcohol-burnt astringency contrast a bright grapefruit-orange-tangerine-peach tang).

Indoor and outdoor jukeboxes provide alternative and classic rock selections while live music plays Friday and Saturday evenings.

A favorite watering hole for local businessmen, post-collegiate imbibers and craft beer enthusiasts, Backyard’s perfectly centralized location attracts a diverse crowd to Scranton’s inner sanctum.

www.backyardalehouse.com

 

 

MONK’S CAFE

 
PHILADELPHIA, PENNSYLVANIA
 
One of Philly’s most prestigious underground hotspots remains Rittenhouse Square’s MONK’S CAFE BEER EMPORIUM. Owner Tom Peters keeps the tenacious local and visiting brewhounds enthralled with a wide selection of Belgian beers as well as American and international craft brews. Monk’s Beer Bible lists over 300 world class bottled selections and the daily Front and Back Bar draught menus have a mind-boggling selection worth exploring.   
 
Near the corner of 16th Street just inside the city’s downtown parameters, Monk’s Cafe provides a cozy intimacy perfectly in tune with the broad scope of not only craft beers but also fine wines. Its narrow interconnected rooms have a maze-like setup.
 
Entering thru a bright red door (covered by a Belgium-flagged yellow and red striped black canope), a few windowed tables offer a quaint lunch setting adjacent to the eight-seat front bar (where a rustic tap station houses five draughts listed on the nearby menu board). Past the three pews and two-seat tables (made of reclaimed oak furnishings from a choir loft) and down the hall, an Abbey St. Sixtus sign welcomes patron’s to the crown jewel, Monk’s sterling back bar.
 
With an eight-seat bar and left-walled tables, the Old World-styled backspace retains a rare elegance deepened by its artful decorum. A mirrored Monk’s Cafe insignia centers the bar, which houses top shelf booze, a segregated Delirium Tremens tap handle and twelve-draught tap station. Two gorgeous tapestries along the wall prove illustrious. One portrays 15th century wine making processing and the other’s a wool and silk woven ‘five senses’ reproduction. 
 
Peters, a proud entrepreneur, moved into Monk’s current space way back in 1997, just as the American public was truly discovering the variegated international beer landscape the market finally accepted full-on. A respected beer guru guiding a Philly landmark, Peters’ spent a few moments conversing on a sunny Memorial Day, 2013.
 
Though it’d be difficult to sample every untried beer currently on tap or bottled, two fabulous imperials, one an India Pale Ale, the other a sweet-toothed dark ale, capture my attention.
 
Gleaming tropical-fruited Omnipollo Nebuchadnezzar Double IPA brought lovely sugar-caned peach, pear, pineapple, passion fruit and mango tropicalia to grapefruit-peeled juniper hop bittering. 
 
Engaging mocha dessert treat, Evil Twin Naked Lunch In A Heavenly Copenhagen Resto, a full-bodied Imperial Stout, worked dark chocolate-spiced vanilla, anise, coconut, cookie dough and raisin bread illusions into its smoky confines. (Full reviews are in Beer Index).
 
Those hungry souls visiting Monk’s caliginous gastropub should try Red Light Mussels, Monk’s Burger, Rainbow Trout or Duck Salad Sandwich.  
 
Claiming to incorporate the ‘Soul of Belgium in the heart of Philadelphia,’ Monk’s appeal only widens as the craft beer market explodes. 
 

MAX’S TAPHOUSE

Maryland: Max's Taphouse, Fells Point, Baltimore – A Good Beer Blog   Best Bars: Max's Taphouse - Drink Baltimore - The Best Happy Hours

BALTIMORE, MARYLAND

On the corner of South Broadway in the Fells Point section, MAX’S TAPHOUSE earns the right to be labeled Baltimore’s Best Beer Bar. Boasting 140 rotating drafts, 5 hand-pumped cask stations, 18 TV’s, private rooms and a billiard table, this cozy Irish-styled pub specializes in hard-to-find one-off European beers, respected American micro and nano brews, plus an incredible bottled selection. An elongated wood bar to the right of the entrance gets packed quickly by enthusiastic craft beer imbibers.

On a Friday night in late April ’13, my wife and I grab one of the wooden community tables to quaff a few previously untried offerings. Loud classic rock (Electric Light Orchestra’s “Evil Woman” and Bachman-Turner Overdrive’s “You Ain’t Seen Nothin’ Yet”) blasts from the speakers as a large contingent of post-collegiate weekend warriors tip some cocktails while enjoying typical pub food.

For our 2-hour sojourn, I enjoy three different stouts in Charm City’s highly touted watering hole. But first, I grab Full Tilt Baltimore Pale Ale, a local flagship beer offering mild IPA-like pine-needled orange peel bittering to floral grapefruit, apple, peach and pear illusions above a caramel-toasted barleymalt base.

Representing Hawaii, Maui Aloha Baktun Belgian Stout was the least interesting of the stouts, getting a tad musty despite its nutty dark-roasted chocolate opening, bittersweet coffee bean salience, mild espresso dalliance  and sugary Belgian yeast influence. Better was Missouri-based Boulevard Coffee Ale, a distinct strong ale blending heavenly Ethiopian Sidamo coffee with dark-grain roasted barleymalts and oats-dried rye breading.

For dessert, Iceland’s remarkable Olvisholt Lava Smoked Stout proved to be uniquely balanced, plying peat-smoked German rauchbier grit to dark chocolate, roasted coffee and fudgy molasses illusions. (Full reviews are in Beer Index).

A friendly neighborhood saloon glorified by its long-time rep as a superior craft beer fortress, Max’s admirably preserves Baltimore’s historic boutique-bound maritime post.

www.maxs.com

 

FRISCO TAP & BREWHOUSE (PUSH BREWERY)

   American Push Brewing Company at Frisco Taphouse

COLUMBIA, MARYLAND

In the light industrial section of Columbia (blocks from Pub Dog Pizza & Drafthouse and ten miles south of Baltimore), FRISCO TAP & BREWHOUSE rules the roost with its awesome fifty rotating taps, four on-site homemade beers by PUSH AMERICAN BREWING and amazing pub fare. 

A pristine sportsbar atmosphere, conducive to a cocktail lounge, makes Frisco a fine choice for any high-minded beer-drinkin’ jock. At the prominent U-shaped oak bar (where eight TV’s and a blackboard beer list are located) my wife and I grab stools for a lunchtime visit, April ’13.

Along the tan and maroon walls of the high ceiling interior are several canvassed banners representing top-notch craft brewers such as Stone, Troegs, Lagunitas and Southern Tier. Local offerings by Dogfish Head, DuClaw, Evolution, Flying Dog, Old Dominion and Union Craft crowd the current tapped selection while many more fine chocies are available on both tap and in refrigerated bottles.

Before getting to the appealing house beers, we’re struck by the solid food menu. Manhattan Clam Chowder, goat-cheesed Arugula Salad and olive-oiled Hummus (with pine nuts and parsley) are outstanding. Pizza, sandwiches, burritos, fajitas and meat-fish entrees all look appetizing.

As for Push American Brewing, although their beers get hidden beside the fertile selection of local, national and international fare, each one deserves a chance. Weirdly beige-hazed Push 72 & Sunny Spring Wheat brought dry champagne grapes, lemon-candied spritz and clove-coriander spicing to a lime-salted white wheat finish (recalling a German Berliner Weiss).

Sessionable Push Gate Drop Pale Ale layered citric rind bittering atop herbal perfumed hops. A bit bitterer,  Push Hebrew Knievel Red I2PA brightened its red and pink grapefruit juicing with spiced peach-pear-apple illusions.

Before completing my meal, I get a pint of Push/ Heavy Seas collaboration, Thick As Thieves Porter. Its roasted dark chocolate entry and soy-milked coffee bittering allowed ancillary cola nut, toffee, molasses, vanilla, blackberry and cookie dough illusions to prosper.       

www.friscogrille.com

THREE WISE MONKS

    

GARFIELD, NEW JERSEY

On a corner of Outwater Lane in the industrial town of Garfield, New Jersey, lies rustic red-bricked beer haven, THREE WISE MONKS. Formerly an ‘old man bar’ with the snarky slogan ‘warm beers/ lousy food,’ the cozy saloon has gained the attention of local minions and seasoned conniosseurs alike since its March 2012 soft opening and May 18th Grand Opening a few months hence.

A family-run operation, Three Wise Monks recently acquired a new chef who will expand the food menu to include chicken and steak lollipops, shishkabob, and tacos to go alongside chicken quesadillas, Dubbel chicken wings, Monked Up Burger, plus the hummus and fish ‘n chip platters I enjoyed during my initial April ’13 visit. Brian and Adrianna Iarossi, two of the sibling proprietors, tend bar at the 4 PM opening as several regulars get greeted warmly and I imbibe a few previously untried brews. Some lucky person’s having a birthday party in the backroom (which contains a big screen TV, stone hearth and dartboard).

My friend Fred and I get comfortable at the 14-seat oak bar in the front, where 14 tap handles, 2 TV’s and several liquor shelves are situated. Near the cash register are several unused tap handles from various worthy microbrewers. Several monk figurines crowd the top shelves alongside colorful bottles of hard-to-find micros. Four 4-ounce samplers are available for those wanting to discover new suds.

As I speak with Brian, he breaks out an eight-year aged JW Lees Harvest Ale matured in sherry cask. The limited edition barleywine brought sugar-caned red cherry ripeness and candy apple-glazed red wining to syrupy molasses, caramel and butterscotch sweetness, proving to be a fine whiskey-malted slow sipper.

While Fred works on easygoing white-peppered, yellow-fruited, fungi yeast-soured Unibroue La Fin Du Mond, I break into lovely dark-spiced, dried fruited, floral wood-toned Speakeasy Betrayal Imperial Red.  

First up this weekday afternoon, Vicaris Winter (10 degrees) proves to be quite exhilirating. Its syrupy orange-bruised black cherry fruiting waves in and out of chocolate-caramel malts and toasted hop bittering. Before heading into the sunset, we share sessionable dry-hopped Smuttynose Paradox Short Batch #21, an experimental hop varietal with bright lemony grapefruit rind bittering leading the way.

The following Monday I revisit Three Wise Monks around 5 PM and Brian’s the sole bartender. Several beer aficionados begin to gather as we then share a few previously untried libations. Perhaps the best, Belgium’s Ichtegem Grand Cru, a Flanders Red Ale matured in oak barrels, layered Spanish Madeira wining atop sour raspberry vinaigrette, bubbly champagne, green grape, green apple and berry illusions.

Another fine offering, Boulder’s A Honey Of A Saison brought honeyed spices to lemony grape tartness with a sweet whiskey back. Dry lemon-seeded Captain Lawrence IPA worked lemon-seeded grapefruit rind souring into its rye-breaded spine. 

Bettering Leinenkugel’s cloying Summer Shandy by far, Samuel Adams Curious Traveler Shandy tasted like a Margarita with its lime-salted lemonade sugaring and Mead-like honey backdrop.

Three Wise Monks is a friendly family affair extending their love for craft beer to anyone sojourning the northern Jersey area. And the hand-picked bottled selection may be just as ambitious as the ever-changing tapped offerings. Talk about a convivial neighborhood joint where everybody knows your name. 

Following several more trips to friendly rustic dive, tried yummy fried pita with roasted pepper and garlic hummus dips alongside easygoing citric-hopped Victory Dirt Wolf Imperial IPA during January ’14 stead. Comfort food menu proved worthy. 

www.threewisemonks.com

 

PROLETARIAT

Proletariat, New York  

MANHATTAN, NEW YORK

Just down the street from Hop Devil Grill in Manhattan’s East Village, diminutive dive bar, PROLETARIAT, boasts ‘rare, new and unusual beer’ as its prophetic slogan. An inconspicuous St. Mark’s Place hangout for crazed craft beer enthusiasts, Proletariat opened May 2012 to excited local fanfare.
 
A narrow joint with an elongated left side bar and one front windowed table, the rustic black-bricked interior walls (with bright paint-chipped clusters) resembles a ’50s ice cream parlor with its low-to-the-ground swivel stools, white-tiled ceiling and right-walled picture frame regalia. Four tap fountains contain twelve rotating draught handles and several hard-to-find beer bottles adorn the shelves.
 
On my initial April ’13 visit, Beverage Director Cory Bonfiglio efficiently tends bar as a packed house enjoys a well-rounded choice of beers going from light pilsner to rich mocha stout. As cool underground rock plays in the background, I dip into Louisville’s Against The Grain Hacksaaz Chuggin’ Pils, a dry-hopped rye-grained light body with orange-oiled herbal notions. Next, Long Island City’s Rockaway ESB upped the citric rye influence of the former pils for an upscale pale ale-like refresher given an English-styled earthen fungi musk.
 
As it starts to pour outside, several nearby customers decide to chow down on the limited, but fine, pub fare (such as Toasted Pretzels, Brined Potato Wedges, Grilled Cheese, Beer-Braised Brat and Reuben Burger). I reach for sessionable Manhattan-based Radiant Pig Jr. IPA, an easygoing charmer with lighter India Pale Ale-related stylistic illusions. Its polite piney grapefruit-peeled orange rind bittering and minor juniper snip contrasted tangy peach, mango, passionfruit, pineapple and melon tropicalia.
 
For a closer, lenten amber lager, Aecht Schlenkerla Fastenbier, proved how well German rauchbiers strike a chord with rangy palates. Its beechwood-smoked parlance, sweet cedar chipping and Band-aid wafted astringency pleasurably seeped into the tongue.
 
True to the free-spirited underground punk scene that once thrived on St. Mark’s Place, Proletariat offers an intriguing melange of super suds.