PITSBURGH, PENNSYLVANIA
Celebrating the city’s German heritage, Pittsburgh’s PENN BREWERY came to fruition in 1989 as Allegheny Brewpub. Residing at an old red brick factory with an illuminated arched sign bearing its name, its old industrial setting harkens back to 19th century urban architecture.
Penn’s white tile-floored entrance leads to the right side bar of the multi-tiered complex. The U-shaped, copper-topped, wood-stooled bar features a tap station servicing the booths, tables and benches across the way. Windowed brew tanks and multiple TV’s fill out the main bar space. A red-tiled basement catacomb called the Ratskeller provides bench and pew seating and could be used for parties. And the narrow walkway works as a makeshift beergarden.
Terrific “Ethnic-Pittsburghâ food included wurst, schnitzel, pierogi, and goulash plus sandwiches, soup and salad were available.
My wife and I settled in at noon on a Saturday, October ’25, to tackle six previously untried suds alongside the wienerschnitzel.
Dry German-styled Kaiser Pils pitted musky lemon-rotted Noble hop herbage against roasted barley crisping.
Nebulously dry Oktoberfest dragged cheesecloth gauze into its leafy hop astringency, coarse cereal graining and barren nuttiness.
A terrific autumnal ginger beer, Pumpkin Shandy, loaded powder-sugared pumpkin spicing atop honeyed Graham Cracker, retaining a sharp edge as cinnamon, nutmeg and clove seasoning sweetened the pumpkin pie finish.
Another radler-styled lager, the more conventional Lemon Shandy let sparkling water crisping tingle its lemon-juiced honeyed wheat entry and sweet lemonade continuance.
Delightful eggshell-headed Weizen placed candied orange, bruised banana and clove-nutmeg spicing atop sweet sourdough breading.
Reliable Munich dunkel, Penn Dark, tossed dried cocoa, glazed walnut, molasses toast, spiced toffee and fig at moderated dark-roast hop bittering.