BERWYN, PENNSYLVANIA

Inside a historic two-story mauve stone cornershop in the Chester County town of Berwyn across from the train station, LA CABRA BREWING opened summer of 2016 (with second location, La Cabra Brewing & Smokehouse, in nearby Bryn Mawr since 2019). A casual gastropub with Latin-inspired pub fare and consistent beers hand crafted by Vermont University grad Chris Young (as of 2026), La Cabra matches its pristine elegance with Old World charm.

Inside the pub, its engineered wood floor, art deco black ceiling, exposed brick walls, slate-topped bar, eight metal-legged wood bar stools, lacquered wood tables and left side dining area scream mod Industrial.

Inspired by legendary Vermont brewer, Greg Noonan, as well as Magic Hat #9 and Long Trail Blackberry Wheat, Young’s wide array of spirited elixirs included a nitro ESB-like mild ale, Norwegian yeasted blonde ale and an exquisite barleywine on my sunny noon time Friday afternoon early September ’26 jaunt.

But first, the flagship year-rounders were tried.

Polite rice lager, Grain Delay, let salted lemon fizz sparkle compost-wafted, rice-flaked, Weyermann pilsner malting.

Soft-toned Wit Happens let stylish orange-peeled coriander sweetness gain tart candied glaze as white peppered herbage, grassy hop astringency and citric cilantro snips wavered.

Traditional dry kolsch, One More, retained crispness as spritzy lemon absorbed grassy hops and mild herbage.

Easygoing clear-yellowed blonde ale, The Suds, utilized clean-watered Norwegian ale yeast to smoothly coat its briny lemon-wedged mandarin orange zesting.

Nitrogenated English-styled mild ale, Cadence, left peat-charred burnt coffee and Bakers chocolate mustiness upon heavily barley roasted malts.

Brown chocolate spicing and caramelized dried fruiting consumed lusty barleywine, Old Formula, bringing raisin, prune, dried cherry, burgundy and bourbon illusions to the silken mocha surface.