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Since moving into its new digs at a roadhouse-styled aluminum outpost not far from its original spot in Nanticoke-based Marty’s Blue Room (where brewmaster Ben Schonfeld mastered his skills), BENNY BREWING COMPANY competes favorably with nearby Catholic school-housed Breaker Brewing.

A 20-seat L-shaped wood bar with antique railroad ties and three TV’s counter the right side open kitchen as hard rock blasts from the speakers upon my mid-afternoon early February ’17 jaunt. Entrees include blackened haddock, crab cakes, burgers, cured meats and sandwiches while fine cocktails, mixers and wine lift the spirits.

Each of today’s six offerings prove to be well-balanced, stylistically spot-on and memorable. Refreshingly clean moderation, Wit, brings tart lemon-dropped spicing to recessive banana-clove sweetness, light white-peppered yeast funk and subtle herbal whims.

Sharply fruit-spiced 570, an American Amber Lager, mingled brusque apple, orange, grapefruit, tangerine and pear illusions with toasted amber and caramel malts.

Orange-peeled yellow grapefruit and pineapple tang provided juicy frontage for resiliently pine hopped Pale Ale.

Interesting limited edition India Pale Ales included One And Done #6 Black IPA, where dark-roasted chocolate and coffee lingered above dried fruited tenacity. And crisply clean One And Done #7 Session IPA let its sweet orange-peeled tangerine tang ride above sugar-spiced lemon tartness and oily pine hops, leaving an aspirin-like astringency upon the reductive citrus finish.

The perfect dessert treat, Oatmeal Chocolate Stout brought fudged brownie, black chocolate syrup and vanilla-sugared cocoa overtones to its mild oatmeal spine. Its Nitro version retained a softer tone as mildly creamed chocolate cake sweetness enveloped bitter cocoa, dark-roasted peanut butter, toasted almond and Amaretto niceties.

In its newly expanded version, the ever-popular brown aluminum sided pub, Benny Brewing, featured a newly designed open kitchen and an even finer array of homemade brews from its left side brew room. Inspired by owner Benny Schonfeld’s parents local Marty’s Blue Room restaurant, the Cajun food influence added further intrigue.

As of my July ’22 revisit, there was an outback covered dining space with overhead doors leading to the wood-walled community tabled patio (with high chairs and strung Edison bulbs), enlarging the friendly local hangout beyond its 25-seat wood bar and interior dining area.

There were wines, sangrias, margaritas and martinis to complement the choice brews while burgers, pastrami, salads and sandwiches balanced the Cajun fare. I dug into my delicious blackened haddock and hummus on this sunny Thursday afternoon.

Dry golden-cleared Euro pils, Czech Yourself, maintained a brusque lemon-fizzed herbal hop bittering dotted by mild green grape esters and vegetal herbage.

Dry pale wheat ale, American Wheat, let frisky lemon fizzed misting cover its wet grain musk before picking up wispy cherry snow cone snips.

Zesty lemon briskness awakened Summer Kolsch, a dry herbal-tinged Saaz hop moderation with celery watered crisping and oven-fresh French breading.

Tartly sour ale, Cherry Dreamsicle, plied lactic oaken vanilla tannins to candied cherry, cherry jubilee, cherry-daubed champagne and lemony cherry ice pop illusions.

Easygoing golden cleared NEIPA, Chuggernaut, let delicate orange-peeled lemon rind bittering brush against tangy pineapple, mango and guava tropicalia and gentle piney hop astringency.  



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Off the main drag in a red brick edifice formerly housing St. Joseph’s Catholic Monastery, Wilkes-Barre’s BREAKER BREWING COMPANY is the brainchild of day-time engineers Chris Miller and Mark Lehman. Going up the wood ramp to its backdoor entrance during my initial May ’13 visit (and December ’17 followup), I enter the still-developing microbrewery’s spotless sample room and meet the friendly entrepreneurs at the alter-like mahogany bar.

Lehman, a hop-headed Sierra Nevada Pale Ale lover since ’94, began brewing operations out of Miller’s garage in ’09, making small batch brews that kept running out due to local popularity. Nowadays, a clean tan-tiled brew station with 150-gallon tanks, mash tun, and brew kettle overlooking the Wilkes-Barre valley serves as the engine driving this expanding business. Presently, 20-plus local bars carry Breaker’s approachable fare.

Framed pictures of ancient factory workers and barrel-breaking prohibitionists line the wall behind the serving station (made from rectory church pews) while curtained windows, exposed ducts and a blackboard beer list also don the provincial interior. Though only Lunch Pail Ale, I Love Pa., and Potbelly Pumpkin Ale have been bottled for consumption as of this date, Lehman claims he’d like to expand the line. Look for a Double IPA and Barleywine in the near future.

Saddling up to the bar, I begin my two-hour session with assertive flagship offering, Lunch Pail Ale, where sharp India Pale Ale-like fruiting and astringent hop bittering pick up floral-spiced orange-tangerine-lemon tang over its toasted barley spine.

Easy drinkin’ lighter-bodied 5 Whistle Wheat provided bark-dried grain husk to lemony banana-plantain tartness, candied orange lollipop sugaring and raw-honeyed acridity.

Easygoing Golden Blonde Ale plied perfume-hopped coriander, orange peel and lemon zest to a mellow grain malt bill, scattering tangy mandarin orange, navel orange and tangerine undertones below the surface.

Named after Pennsylvania’s indigenous coal, hybridized Anthracite Amber Ale combined ESB-derived earthen peat dewiness and weedy grain must with red ale-like citric spicing and caramelized sugaring, finishing with a rye-dried black tea bittering (and vegetal hint).

Another hybrid, Phoebe Snow White IPA (with its Lackawanna Railroad ad moniker) blended white-peppered Belgian fungi yeast with India Pale Ale-related sweet orange peel zest and lemon-pitted bittering, bringing musty cellar pungency to tertiary dark floral nuances and wispy sage-rosemary herbage.

Lively I Love PA (India Pale Ale) segued floral grapefruit-peeled orange rind piquancy into pelleted reedy hop bittering  and pungent rye-malted grouting.

Before heading out, sampled Old King Cole Stout, a deep-roasted dark ale cajoling hop-toasted dark chocolate, charred tobacco and freeze-dried coffee notes.

A tribute to the local mining businesses that once ran America’s Industrial Revolution, Breaker Brewing should interest any brew hound traveling thru the capacious Keystone State.

On a cold New Years Eve 2016 afternoon sojourn, my wife and I sampled eight goblet samplers (five of which were previously untried India Pale Ales) at the lacquer wood-furnished old convent section. An eclectic menu of artisan pizzas, paninis and salads went well with each carefully flavored elixir.

Botanical pine-needled Mosaic hop tropicalia enveloped clean-watered sensation, Smooph Mosaic, a crisp medium-bodied IPA bringing lemony orange zest and passionfruit to the fore while tangy mango, pineapple, peach, grapefruit and red apple illusions gain strength atop the sugary caramel malt spine.

Bitterer Citra-hopped version, Smooph Citra IPA, guided musky lemon dryness and tangy orange-peeled mango, peach, pineapple, grapefruit and papaya juicing to its crystal-pale malt base.

Dank earthen wood tones deepened the grassy hop astringency of Terra IPA, as orange-peeled yellow grapefruit bittering contrasted candied mango, peach and pineapple sweetness. Wood-dried orange rind and grapefruit pith bittering surfaced above light pale malting for Earthly IPA.

Cascadian-styled Black Diamond IPA let dark-roasted chocolate malting, black licorice remnants and black grape wisps contrast dry-hopped charcoal char.

Detonator Series – West Coast ESB combined brisk IPA fruiting and hardwood lacquering with dewy peat malts, leaving tangy clementine, navel orange and tangerine in its wake.

For dessert, two stylishly deviant ales sufficed.

Sugared hazelnut glazed Banana Hazelnut Ale while rotted banana sweetness and sharp hop spicing picked up rich S’mores and Kahlua undertones as well as bubblegum hints.

Before heading out, we enjoyed Patchtown Chocolate Mint Porter, a Dutch cocoa and mint-infused porter with mint-leafed black milk chocolate milking picking up Christmastime nutmeg-ginger-wintergreen spicing for its Junior Mint/ creme de menthe finish.

During pre-July 4th heatwave, visited with wife and dog, Roscoe, utilizing the centralized patio deck to enjoy rangy elixirs.

Surpassing every stylistic competitor, well-defined Wild Watermelon IPA let its dank dry-hopped watermelon rind frontage gain cucumber-watered honeydew resonance, mild limey sourness and musty compost snips over oats-flaked spelt malts. Peculiarly nifty.

Capturing the essence of a tropical milk-sugared breakfast cereal, Short Shake Imperial IPA glazed Madagascar vanilla bean sweetness with cotton-candied marshmallow residue before its champagned mango-guava-papaya tang kicked in alongside brisk (IPA-styled) grapefruit-peeled lemon rind bittering.

Equally compelling tropical summertime treat, Escape IPA, perfectly re-created a sour pina colada as its pureed pineapple and milky coconut insistence obtained salty lime acidity and wispy peach-apricot undertones for the perfect Citra-Mosaic-Simcoe-hopped dessert.

Utilizing tart wild blueberries, 5 Whistle Wheat Blueberry moved from sweetly tart to lightly lemon-spritzed souring above its sugared wheat spine.

Hoppier and less lemony, 5 Whistle Wheat Mixed Berry coalesced tart blueberry, boysenberry, blackberry and huckleberry fruiting over briskly clean juniper hop bittering.

Lemon-juiced Laurel Lime Lemongrass Ale saddled its herbal lemongrass adjunct with musky cologne-spiced reminders.

On softer light side, mild Light Headed IPA brought dry wood tones to moderate yellow grapefruit and lemon rind bittering above oats-flaked cereal graining.

Mellower still, politely citric sweet Summer Up Blonde Ale (Batch Orange) provided the perfect summertime refreshment with its gentle mandarin orange, clementine and tangerine tang riding above the dainty pale malt setting.

Jasmine-flowered tropicalia, Jasmine IPA, regaled cologne-perfumed lemon zest with coniferous juniper-tipped fern woodiness and light herbal nuances.

Again perused Breaker Brewing during November ’20 on a cold autumn night for eight more previously untried suds. The outdoor heating units were utilized as my wife and I quaffed elixirs at the side deck.

Sessionably light-bodied champagne-cleared Santa Fe Pils  gathered delicate honeyed maize-flaked pilser malting for Moteuka-hopped grape tannins, earthen wood-dried Hallertau hop herbage and wispy lemon-limed tartness.

Mediterranean sea salting picked up limey green grape tannins for mildly acidic Blackberry Gose, letting citric-laden Cascade hop bittering burrow its delicate white wheat base.

Tart peach puree-daubed Peachy Cream Sour Ale, a moderately acidic kettle-soured fruit-tart concoction, gathered fig-dried green grape tannins and subtle apricot notions for lightly creamed vanilla beaning.

Delectable two-staged blonde ale, Minefire Mango Habanero, allowed initial habanero heat to get overrun by citric-bound mango tanginess, leaving green pepper sweetness upon the salted tropical fruit finish.

Floral-bound tropical fruiting endured for Passionfruit Dreamcicle, a milk-sugared vanilla creamed Imperial IPA with yogurt-like passionfruit tartness gaining grapefruit-mango tanginess above white-wheated oats malting.

Mighty golden-hazed NEIPA, Pho-Kit All, brought vodka-iced 11% ABV boozing to tart lemon-dropped Loral hops, piney Amarillo hops, candied tangerine tanginess and zesty orange briskness over malted oats sugaring.

Cinnamon-toasted brown sugaring glazed richly creamed adjunct Brown Ale, Potbelly Pumpkin, an autumnal pumpkin pie-spiced dessert fave with ancillary cotton-candied marshmallow sweetness. Similarly, toasted cinnamon apple-fronted Amish Apple Pie Brown Ale, a maple walnut-sugared confection, let subsidiary oats-flaked vanilla beaning counter mild Chinook hop herbage.