TANNERSVILLE, PENNSYLVANIA
South of Scranton in the Pocono Mountains lies BARLEY CREEK BREWING COMPANY, a ranch-styled post with exterior canopied tiki deck, fake palm trees, flaming torches, spacious spires, and nearby pavilion visited April ’06 while staying at Tannersville’s Great Wolf Lodge (an indoor waterpark).
Inside, wood booths and upholstered seats bedeck central bar area with TV’s at every conceivable angle. Alongside appetizers, sandwiches, burgers, ribs, crab, and flounder, large glass-encased brew tanks provided gently-hopped fare (bottled versions are listed in Beer Index).
Non-bottled selections served in plastic cups included dry phenol-hopped, wheat-strawed Creek Light and subtle coffee-frothed, toffee-notched, black tea-licked Pocono Bitter Biscuit-y chocolate-malted, chestnut-hazelnut-eased, woody Chinook-hopped Summit Strong Ale fared OK. On tap, caramel-pale malts soothed Scotch-molasses depth of licorice-doused Swarzbier, Angler Black Lager.
During quick July ’07 revisit, quaffed aluminum-like, lemon-limed, sweet-corned, maize-dried, wheat-strawed Cliffhanger Light Ale and two specialty brews weakened by vinegary cider linger. Iron Arm Belgian Ale brought musty fungi yeast solvency to tart white grape esters, dried orange pucker, lemon-bruised grapefruit bittering, and banana-bruised clove latency. Old 99 Barleywine had oxidized dry burgundy-like 10% alcohol swagger, earthen red grape splurge, green apple souring, and slight charcoal tinge.
On December ’07 jaunt with extended Fortunato family, quaffed acridly fig-dried spice-tingled fungi-cellared Harvest Moon Oktoberfest Lager and dry hop-roasted nut-toasted coffee-addled Traveler Foreign Stout (a.k.a. Renovator- an oily, filmy, vapidly creamy Guinness knockoff).
Between my premier April 2011 visitations to Shawnee Craft Brewery and three newish westbound brewpubs, stopped by wood-lodged Poconos standby once again. During one-hour jaunt, consumed sharp grape-skinned raisin-pruned Merlot-wined Old 99 Barleywine in goblet again. Its deeper phenolic hop astringency scraped up against candi-sugared purple grape and cherry undertones.
For my two-hour July 2012 sojourn with wife and youngest son, Chris, investigated several interesting new brews that bettered the flagship beers (which were no longer bottled for consumption but benefited from revised recipes by brewer Joe Percoco).
Indeed, Barley Creek's revamped lineup served notice, but I was more impressed with the deeper flavor profile of several stylistically disparate newcomers. Though soapy Summerfest Lager was the weakest link (with its lightly creamed crystal malting, corn flaked astringency and teasing citric snare), its sessionable summer seasonality suited softer thirsts, as did phenol Export Ale (a brisk lemony grapefruit moderation with crisply roasted tobacco nuances).
Better were orange-soured, quince-minced, sweet-malted, vanilla-dried Maibock Lager and upgraded, orange-spiced, lemon-candied, creamily soft Iron Arm Belgian Wheat. Sharp grapefruit-peeled juniper bittering and floral perfuming consumed musky Spring Hop India Pale Lager.
On the dark side, ground coffee-dried, black chocolate-roasted, walnut-charred Bobby's Breakfast Stout got outdone by nitro-fueled Mocha Latte Stout - with its creamy mocha latte theme, vanilla bean bittering, espresso nicety, hazelnut roast, black licorice snag, and sweet bourbon finish gaining luster over time.
MEETING THE BOSS - TRIP RUVANE - AT BARLEY CREEK, JANUARY 2017.
During my early January '17 Poconos getaway, got to travel once more to Barley Creek. This time, I met owner, Trip Ruvane, a fun-loving character who has watched his ski barn-styled brewpub grow into one of the area's most reliable food and beverage joints.
On tap this Tuesday afternoon are five previously untried brews. First up, easygoing Slippery Slope Pale Ale's crisp mineral-watered lemony grapefruit tang gained mild grassy-hopped juniper bittering above its white wheat spine.
Next, briskly citric-hopped moderate-to-medium body, Citrabellum Double IPA, utilized Columbus, Citra, Simcoe, Cascade and Nelson Sauvin hops to promote lemony grapefruit, orange and peach ripeness over grassy oats-flaked graining.
Perhaps Barley Creek's finest effort, Super Hop Triple IPA retained a sharp citrus hop bittering and refreshingly clean mineral-watered crisping to its resounding 11.5% fusel alcohol finish. Tangy orange-peeled yellow grapefruit entry picks up pineapple, peach and quince illusions above moderate caramel malt base.
Delightful dark ales ruled dessert!
Mildly creamed Wanderlust Chocolate Porter softly displayed bittersweet black-malted dark chocolate, cacao nibs and cola tones as its Hershey's chocolate syrup addition thickened the mellowing mocha melange.
As nighttime beckoned, nitro-smooth Sullivan Trail Oatmeal Stout brought rich black chocolate-roasted dark cocoa overtures to charcoal-hopped oats toasting and black cherry wisps while retaining a delicately creamy eclair head.
Revisited Barley Creek early November '20 and sat in side tent with wife and dog while consuming four previously untried suds.
Crisp First Tracks Cream Ale coalesced orange-rotted vegetal herbage with musky earthen soiling and slight fungi mossing.
Dry High Tide Amber Lager retained floral-spiced citrus oiling and musky mineral grained soiling.
Briskly carbolic Mango Saison jilted its bittersweet mango tartness for orange-dried guava souring, buttery Chardonnay whims and celery-like vegetalia.
A better tropical fruited choice was The Floor Is Guava Sour Ale. Its puckered guava bittering picked up lemon-limed green grape tannins over raw-grained minerality with impressive resolve.
During early June '24 dinner sojourn, Barely Creek featured an entirely new and exciting pub food menu and I got to down six previously untried brews. My wife and I chowed down Peach Flatbread pizza (with ricotta-cheesed roasted prosciutto, roasted red peppers, arugala salad, roasted peppers) while settling in at the right side bar area.
Rustic amber lager, High Tide, placed sour lemon musk alongside maize-flaked pilsner malts as raw grained alfalfa-millet-buckwheat mustiness expanded.
Coppery ESB, King Phillips Ale, let toasted breading and herbal Saaz hops receive subtle toffee nuttiness.
Nebulous Iron Arm Belgian Wit lacked orange-peeled coriander expectancy and its mild banana sweetness got upended by Saaz hop herbage over doughy white wheat base.
Raw honey astringency imbued Mountaineer Maibock, slowly bringing slight floral perfuming to delicate orange, apple and peach fruiting above lightly caramelized pilsner malting.
Salty fruited Spontaneous Die Hard References Blueberry Sour almost buried its sour blueberry adjunct in lightly acidic lemon juicing, peach-fuzzed oaken cherry bittering and candied watermelon tartness.
"Classic" Travelers Irish Stout escorted dry nutty coffee bittering and wood-charred black chocolate musk to weedy black tea tannins.
www.barleycreek.com BARLEY CREEK BREWING COMPANY
TANNERSVILLE, PENNSYLVANIA
South of Scranton in the Pocono Mountains lies BARLEY CREEK BREWING COMPANY, a ranch-styled post with exterior canopied tiki deck, fake palm trees, flaming torches, spacious spires, and nearby pavilion visited April ’06 while staying at Tannersville’s Great Wolf Lodge (an indoor waterpark).
Inside, wood booths and upholstered seats bedeck central bar area with TV’s at every conceivable angle. Alongside appetizers, sandwiches, burgers, ribs, crab, and flounder, large glass-encased brew tanks provided gently-hopped fare (bottled versions are listed in Beer Index).
Non-bottled selections served in plastic cups included dry phenol-hopped, wheat-strawed Creek Light and subtle coffee-frothed, toffee-notched, black tea-licked Pocono Bitter Biscuit-y chocolate-malted, chestnut-hazelnut-eased, woody Chinook-hopped Summit Strong Ale fared OK. On tap, caramel-pale malts soothed Scotch-molasses depth of licorice-doused Swarzbier, Angler Black Lager.
During quick July ’07 revisit, quaffed aluminum-like, lemon-limed, sweet-corned, maize-dried, wheat-strawed Cliffhanger Light Ale and two specialty brews weakened by vinegary cider linger. Iron Arm Belgian Ale brought musty fungi yeast solvency to tart white grape esters, dried orange pucker, lemon-bruised grapefruit bittering, and banana-bruised clove latency. Old 99 Barleywine had oxidized dry burgundy-like 10% alcohol swagger, earthen red grape splurge, green apple souring, and slight charcoal tinge.
On December ’07 jaunt with extended Fortunato family, quaffed acridly fig-dried spice-tingled fungi-cellared Harvest Moon Oktoberfest Lager and dry hop-roasted nut-toasted coffee-addled Traveler Foreign Stout (a.k.a. Renovator- an oily, filmy, vapidly creamy Guinness knockoff).
Between my premier April 2011 visitations to Shawnee Craft Brewery and three newish westbound brewpubs, stopped by wood-lodged Poconos standby once again. During one-hour jaunt, consumed sharp grape-skinned raisin-pruned Merlot-wined Old 99 Barleywine in goblet again. Its deeper phenolic hop astringency scraped up against candi-sugared purple grape and cherry undertones.
For my two-hour July 2012 sojourn with wife and youngest son, Chris, investigated several interesting new brews that bettered the flagship beers (which were no longer bottled for consumption but benefited from revised recipes by brewer Joe Percoco).
Indeed, Barley Creek's revamped lineup served notice, but I was more impressed with the deeper flavor profile of several stylistically disparate newcomers. Though soapy Summerfest Lager was the weakest link (with its lightly creamed crystal malting, corn flaked astringency and teasing citric snare), its sessionable summer seasonality suited softer thirsts, as did phenol Export Ale (a brisk lemony grapefruit moderation with crisply roasted tobacco nuances).
Better were orange-soured, quince-minced, sweet-malted, vanilla-dried Maibock Lager and upgraded, orange-spiced, lemon-candied, creamily soft Iron Arm Belgian Wheat. Sharp grapefruit-peeled juniper bittering and floral perfuming consumed musky Spring Hop India Pale Lager.
On the dark side, ground coffee-dried, black chocolate-roasted, walnut-charred Bobby's Breakfast Stout got outdone by nitro-fueled Mocha Latte Stout - with its creamy mocha latte theme, vanilla bean bittering, espresso nicety, hazelnut roast, black licorice snag, and sweet bourbon finish gaining luster over time.
MEETING THE BOSS - TRIP RUVANE - AT BARLEY CREEK, JANUARY 2017.
During my early January '17 Poconos getaway, got to travel once more to Barley Creek. This time, I met owner, Trip Ruvane, a fun-loving character who has watched his ski barn-styled brewpub grow into one of the area's most reliable food and beverage joints.
On tap this Tuesday afternoon are five previously untried brews. First up, easygoing Slippery Slope Pale Ale's crisp mineral-watered lemony grapefruit tang gained mild grassy-hopped juniper bittering above its white wheat spine.
Next, briskly citric-hopped moderate-to-medium body, Citrabellum Double IPA, utilized Columbus, Citra, Simcoe, Cascade and Nelson Sauvin hops to promote lemony grapefruit, orange and peach ripeness over grassy oats-flaked graining.
Perhaps Barley Creek's finest effort, Super Hop Triple IPA retained a sharp citrus hop bittering and refreshingly clean mineral-watered crisping to its resounding 11.5% fusel alcohol finish. Tangy orange-peeled yellow grapefruit entry picks up pineapple, peach and quince illusions above moderate caramel malt base.
Delightful dark ales ruled dessert!
Mildly creamed Wanderlust Chocolate Porter softly displayed bittersweet black-malted dark chocolate, cacao nibs and cola tones as its Hershey's chocolate syrup addition thickened the mellowing mocha melange.
As nighttime beckoned, nitro-smooth Sullivan Trail Oatmeal Stout brought rich black chocolate-roasted dark cocoa overtures to charcoal-hopped oats toasting and black cherry wisps while retaining a delicately creamy eclair head.
Revisited Barley Creek early November '20 and sat in side tent with wife and dog while consuming four previously untried suds.
Crisp First Tracks Cream Ale coalesced orange-rotted vegetal herbage with musky earthen soiling and slight fungi mossing.
Dry High Tide Amber Lager retained floral-spiced citrus oiling and musky mineral grained soiling.
Briskly carbolic Mango Saison jilted its bittersweet mango tartness for orange-dried guava souring, buttery Chardonnay whims and celery-like vegetalia.
A better tropical fruited choice was The Floor Is Guava Sour Ale. Its puckered guava bittering picked up lemon-limed green grape tannins over raw-grained minerality with impressive resolve.
During early June '24 dinner sojourn, Barely Creek featured an entirely new and exciting pub food menu and I got to down six previously untried brews. My wife and I chowed down Peach Flatbread pizza (with ricotta-cheesed roasted prosciutto, roasted red peppers, arugala salad, roasted peppers) while settling in at the right side bar area.
Rustic amber lager, High Tide, placed sour lemon musk alongside maize-flaked pilsner malts as raw grained alfalfa-millet-buckwheat mustiness expanded.
Coppery ESB, King Phillips Ale, let toasted breading and herbal Saaz hops receive subtle toffee nuttiness.
Nebulous Iron Arm Belgian Wit lacked orange-peeled coriander expectancy and its mild banana sweetness got upended by Saaz hop herbage over doughy white wheat base.
Raw honey astringency imbued Mountaineer Maibock, slowly bringing slight floral perfuming to delicate orange, apple and peach fruiting above lightly caramelized pilsner malting.
Salty fruited Spontaneous Die Hard References Blueberry Sour almost buried its sour blueberry adjunct in lightly acidic lemon juicing, peach-fuzzed oaken cherry bittering and candied watermelon tartness.
"Classic" Travelers Irish Stout escorted dry nutty coffee bittering and wood-charred black chocolate musk to weedy black tea tannins.
www.barleycreek.com 
SARASOTA, FLORIDA
While on hiatus at brother-in-law (and ex-Connecticut beer distributor) Rob Neuner’s Gulf Coast summer retreat in Naples during November ‘08, plowed local Dunedin Pipers Pale Ale while relaxing at nearby Sanibel Island and Siesta Key beaches with wife and kids.
100 miles north of Naples in strip mall-lined Gulf Gate section of Sarasota lied cozy restaurant-sportsbar, SARASOTA BREWING COMPANY (open 1989 and closed Memorial Day 2022 due to kitchen fire).
Windowed silver brew kettles greeted customers to stone-walled wood-sided low-ceilinged pub, where multiple TV’s, sports banners, and beer mugs adorn interior. Left bar opposes right dining area behind separate smaller center bar with private balcony above. A stone hearth added warmth. Guest tap beers included Guinness, Lagunitas, Sierra Nevada, and Lost Coast brews. Besides decent homemade root beer, vats contained six average-to-good selections.
Quaffed light Saaz-hopped citric-sweet floral-tinged Sarasota Gold and brisk lemon-zipped coriander-spiced acerbity Coriander Wheat with Cobb Salad and mushroom soup while Sunday NFL games started.
After lunch, imbibed musty lemon-bruised grass-hopped Old Prague Pilsner (boasting phenol alcohol pungency), diacetyl-laden caramel-coated orange-dried hop-embittered Sequoia Amber Lager and figgy prune-soured red-fruited dark-spiced Sunset Red (subsumed by dankly raw honeyed malts). For dessert, tried licorice-laced fig-dried cherry-pureed coffee-burnt Midnight Pass Porter.
On the way out, discovered Sarasota-based Norman’s Liquors, the best import-microbrew store in area. Sorry I couldn’t go one-hour north to TAMPA BAY BREWING COMPANY in Ybor City’s historic district, which is reminiscent of New Orleans’ Bourbon Street with its bohemian attitude and snug balcony.
SAN DIEGO, CALIFORNIA
With 15 locations in California and Arizona as of April ’07 jaunt, OGGI’S PIZZA & BREWING may be the greatest franchise brewpub in the country, bettering Hops, Rock Bottom, John Harvard, and Karl Strauss by wide margin. One mile west of San Diego Chargers stadium lies Fenton Market Place, where Oggi’s tan stucco sports bar draws large weekend crowds.
Front deck near small water fountain provides outdoor seating while medium-sized interior offers left side wood bar, right side dining, rear brew tanks, and multiple televisions.
Excellent thick-crust pizza, pasta, and sandwiches went perfectly with softly elegant fare such as buttery fig-seized quince-teased Sunset Amber Ale, mild floral-hopped lemon-buttered Paradise Pale Ale and dainty caramel-malted molasses-sugared hop-embittered tea-like Mc Garvey’s Scottish Ale.
Bitter lemon rind-lingered, piney-edged Torrey Pines IPA packed mightiest bite. At opposite ends, sweet-corned wheat-maize astringency California Gold appeased Miller Lite fans while dark chocolate-y oatmeal-dried coffee-snipped Black Magic Stout suited heartier thirsts.
Worthy specialty brews included Sanctuary, where gin-like alcohol burn catapulted sticky sugared malts, overripe peach-mango and bruised orange-cherry, as well as Hop Juice, a lemony clove-endured orange-bruised plantain-dried bitter abridging bubble-gummy honeyed wheat base.
