For the last 7 years or so, all of my vacations have centered around beer. While I know I didn’t, I like to think I invented the beer vacation. Normally I would undergo these trips by hopping in a car and staying on the road for over a week hitting as many breweries and brewpubs as I could. A couple of times I threw the dough down and flew out to the west coast and Pacific Northwest, and then spent two weeks driving my not-so little fanny off. But you should never feel you need to drop some big coin and take off work to have some fast and furried beer fun. In this section of the Fermentation Proclamation, we’ll examine trips I’ve taken many times that can be done in around 24 hours. Sometimes it’ll be a little less, sometimes a couple of hours more. But the point is that you can leave that morning, and be home in time to go to work the next day. We won’t only cover great places to see, live, and drink beer, but also cool stuff to see and awesome places to eat. Besides all the awesome beer I would have on these trips, I had just as much fun stopping at interesting local landmarks and taking in the local cuisine. Because as my experience has told me, rarely does the local brewpub have the best food in town, regardless of the price.

All of these trips will have their origination point in Montgomeryville, PA, so your travel time might vary a bit. I also build extra time into the routes to account for things like potty breaks to make pee-pee and the occasional stop to just stretch the legs or snap a cool picture on the highway.

to Pittsburgh and Back

Just in case you didn’t know, Pennsylvania is a damn big state. On the map it only takes up about two fingers of space, but man o’ man can you spend days upon days driving all over it. This first blog post of the 24 Hour Beer-cation will take you on the trip I have done many, many times when I had a full day to burn. We’re gonna get a good night’s sleep only after getting plenty of fluids in us the previous day. Cause, you know, we’re gonna need it.

We’ll leave home bright and early (well, bright and early for me!) at 7am, and we’re going to drive straight through to Pittsburgh. Grab a decent snack along the PA turnpike at one of the rest stops (the best rest stops are BEFORE you start going through the mountain tunnels, so at or before the rest stop at mile post 147 (North Midway Service Plaza). And also it’s not a bad idea to go ahead and fill your tank here. Getting gas in Pittsburgh freaking sucks. Enough said on that.

Our first stop is going to be Church Brew Works at 3525 Liberty Ave Pittsburgh, PA 15201. It’s hopefully around 12:30pm at this point. This is, without a doubt, one of the most interesting brew pubs in the world. Located in what was once the St. John the Baptist church, it has been fully restored to its former glory including its pews and stain glass windows. And my favorite part, the brewing system is where the alter was. The Church Brew Works does flights of their beers, so you can try everything. Also, if you must get something to nibble on (even though our next stop is a Pittsburgh favorite for sandwiches), get the Pittsburgh pierogie pizza. It’s amazing.

After getting some beer into us, we’ll journey less than two miles away to a Pittsburgh landmark, Primanti Brothers at 46 18th Street, Pittsburgh, PA 15222. Because we’re right in the heart of the all the local fresh markets, parking can be tricky. I’ve always found metered parking on Smallman St., between 16^th and 17^th street (you’ll be driving down this road to get to Primanti anyway), and it’s a short two block walk to Primanti’s. As for what to order, get their “#2” best seller (which is actually their #1 best seller) the Pitts-Burgher Cheese Steak. Not a Philly-Style by any stretch, as it’s a flat slab of steak served sandwich style on thick cut white bread. But, like all Primanti sandwiches, it’s topped with their signature fresh cut fries and house made slaw. If that’s not your thing, the Pastrami is also killer. These sandwiches are big, even by fat guy standards, so come hungry.

Now that we’ve gotten our grub on, it’s time to hit the road. It should be around 2:30pm or so, so the day is still plenty young. Getting out of the city from this point is a tad tricky, but have patience and always stay in the right hand lane.

Our next stop is not a brewery, but a well hidden gem of a tavern. It’s also halfway between Pittsburgh and our next volley of breweries, so it’s a good place to stretch, have a beer, and pee. After about a two hour drive, we’ll reach the Jean Bonnet Tavern at 6048 Lincoln Highway, Bedford, Pennsylvania, 15522. A very scenic tavern in a nice sleepy, but not too sleepy setting. Many PA beers on tap, with some real gems tucked into the taps. If the porch is open, do yourself a favor and sit a spell soaking in the surroundings.

After we’ve composed ourselves, it’s probably around 5:30pm and we’ll be hitting the road again.

A hair under two hours away (which includes a potty break) we’ll pull into the Appalachian Brewing Company at 50 N Cameron St, Harrisburg, PA 17101. The bottle offerings from Appalachian are always solid, but you have to go to the source to get the really flavorful seasonals and one-offs. If you’re into good craft soda, they have a whole lineup. The root beer of course is good, but the Ginger Beer is awesome if you’re like me and like good spicy Ginger Beer.

After we’ve filled the belly-tank again, we’re off to a brewpub most people in PA don’t even know exists. A little under an hour away is the Union Barrel Works, or UBW at 6 N Reamstown Rd, Reamstown, PA 17578. Reamstown is a quintessential small Pennsylvania town, and a good break from our last stop in Harrisburg. The owner and brewer was formerly brewing for Stoudt’s Brewing in Adamstown, so expect a very German leaning tap list. He does, however, keep hoppy selections and other treats flowing as well. The Uncle Fester and Double Barrel beers are not to be missed. My favorite thing at UBW other than the beer is the unique food menu. Lots of wild game can be found, and all of it has been tasty and very unique. Be advised though, UBW is CLOSED on Mondays!

Should you undertake this trip on a Monday, Stoudt’s Brewing is a hop skip and a jump from UBW, but I’ll save that for a future trip. By this time you’re probably ready to call it a day. And well, you’re only a bit over an hour from home. Drink some water, retire early, and have fun at work the next day!

It’s almost time for Keystone Homebrew’s epic keg only homebrew competition! Brewers battle it out for fortune, glory, and chance to serve their creation at the Lansdale Beer Fest. Here’s the deal: bring your 5-gallon corny keg full of beer, mead, or cider to the Keystone Hops club meeting at our Montgomeryville store on Thursday, June 20 for Round 1 of the Brewers Brawl. The 10 winning brewers, selected by popular vote, must be willing to have the rest of their keg served at the Lansdale Beer Fest (Round 2) on Saturday, June 22. Even if you don’t keg your beer, you can still come to the club meeting and/or the festival — remember, everyone gets to judge!

Official Rules for Entries (The Competition Organizer may bend the rules as needed, at his discretion.)

1. All entrants must complete the online entry form (below) by 5:00pm on Wednesday, July 19.

2. The entry fee is $0.00. That’s right, FREE.

3. Each Brewer is limited to 1 entry.

4. Beers need not be entered in a specific BJCP category; they will be judged by popular vote with tastiness as the primary merit.

5. Competition entries must be presented at the June 20 meeting of the Keystone Hops Homebrew Club at our Montgomeryville store in full, or almost-full, 5-gallon kegs, chilled and ready to be served. Minimum weight is 42 pounds. Each entry is limited to a single keg.

6. All attendees at the Keystone Hops meeting will be given ballots to vote for their 3 favorite beers. The 10 winning kegs will be kept at our Montgomeryville store and transported by us to the Lansdale Beer Fest on Saturday, June 22.

7. The day of the Lansdale Beer Festival each Round 1 winner must supply complete dispensing equipment (including a CO2 supply) for his or her keg. Ice will be provided.

8. Festival attendees will each receive 1 voting ticket for the Brewers Brawl. They can try as many of the beers as they like and vote for their favorite. In the end, the beer with the most votes will be declared “Lansdale’s Favorite Homebrew 2013″.

All ten Round 1 winners will receive a $25 gift certificate to Keystone Homebrew, a free Keystone shirt, and a free pass into the VIP session of the Lansdale Beer Festival, which will allow admittance ONE HOUR EARLY to explore the beer fest before the hordes arrive. Voting will begin at 1:30 and will end at approximately 3:30 PM on the day of the fest, and the winner will be announced at approximately 4PM.

1st Place will receive a $200 gift Certificate to Keystone Homebrew Supply.
2nd Place will receive a $100 gift Certificate.
3rd Place will receive a $50 gift Certificate.

After brewing beer comes drinking beer. What makes drinking beer even more fun? Playing games while drinking beer. Not those irresponsible drinking games…thinking games! on Tuesdsay, June 4th Keystone’s game gurus Justin & Pete will organize a Catan tournament for competitive strategists, or bring your own favorite board game and join fellow homebrewers and gamers for a night of fun. Sign up below.

No, can do!

Saturday, May 4th (Montgomeryville Location)

There are a limited amount of slots for this rockin’ event and they’re filling up quick! Give us a call at 215-855-0100 today to secure your opportunity to can your homemade beer, wine, mead, cider or [insert favorite beverage here]! The cost is $40 per 5 gallons, which includes the cans, case trays, and six pack holders. Unlike bottling, it does NOT include a whole bunch of work on your part. Check out this page for details and simple instructions for submitting your beverage.

Join the Keystone Crew in Montgomeryville on Sunday April 28th at 11am when we host Matt Allyn (founder) and Curt Rochecki (brewmaster) from Voodoo Brewery for a seminar and tasting session. Matt and Curt will be bringing some rare Voodoo brews to sample and talk about brewing, barrel aging, and other beer related topics.Tickets are $25 per person.

Beers poured during the sampling will include:

•  Gran Met aged in Laird’s Apple Brandy Barrels

•  Big Black Voodoo Daddy aged in Pappy Van Winkle Barrels

•  Big Black Voodoo Daddy aged in Buffalo Trace Barrels

*** LIMITED SEATING ***

RESERVE YOUR SPOT TODAY!

Join Keystone Homebrew Supply in celebrating National Homebrew Day! You are invited to attend a big brew in either Montgomeryville or  Bethlehem, both of which will be held on Saturday May 4th. If you would like to brew with us, you will need your own equipment (including propane and a burner). Lawn chairs, homebrews and super soakers are optional for both brewers and spectators. The festivities will take place rain or shine. Keystone Homebrew will grill up some lunch for everyone who attends.

Bethlehem: Join us at Chris Becker’s farm (contact us for directions). Contact the Bethlehem store by Tuesday, April 27 to sign up. Set up as early as 8:30 A.M.; all-grain brewers must mash in by 10:00 A.M.

Montgomeryville:  In Montgomeryville you can brew your own concoction and take it home, or brew one of the recipes listed below and combine it with others’ to fill apple brandy barrels for a one-month primary fermentation. Indoor and outdoor fermentation spots will be available. Get started as early as you like; we’ll have water and electricity set up outside for you. The store will open at 9:00A.M., and all-grain brewers must mash in by 10:00 A.M. Check out the links below for the Montgomeryville barrel brew recipes:

Spiced Imperial Stout (Extract + Grains)
Spiced Imperial Stout (All Grain)

Fonthill Farmhouse (Extract + Grains)
Fonthill Farmhouse (All Grain)

Please fill out this brief sign-up form if you plan to join us in Montgomeryville:

Original Gravity: 1.088
Final Gravity: 1.022
Alcohol Content: 8.6%

Ingredients

8 lb. Alexander’s Pale Malt Extract
2 lb. Briess Traditional Dark Dried Malt Extract
1.25 lb. Flaked Oats
0.75 lb. Muntons Chocolate
0.33 lb. Weyermann Carafa II
0.33 lb. Muntons Black Patent
0.33 lb. Briess 120L
0.25 lb. Muntons Roast Barley
* The malted grains are all crushed together in the clear plastic bag.

1 oz. Target Hop Pellets (Bittering 1) with 60 minutes left in the boil.
1 oz. Willamette Hop Pellets (Bittering 2) with 60 minutes left in the boil.
0.5 oz. Willamette Hop Pellets (Flavoring) with 30 minutes left in the boil.
0.5 oz. Willamette Hop Pellets (Aroma) at the end of the boil.

American Ale Yeast (starter for the barrel brew provided by Keystone Homebrew Supply)

5 Muslin Bags (2 large, 3 small)

5 oz. Cocoa Nibs
2 Cinnamon Sticks
2 Vanilla Beans
2.5 Ancho Chiles (not included)
2.5 Guajillo Chiles (not included)

Procedure

If you will be fermenting this on your own, prepare your liquid yeast according to the package instructions a few hours before you begin to brew. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains between 2 large (or 7 small) muslin bags and add them to your brew kettle along with 1½ to 2 gallons of cold water (or more, depending on the size of your kettle). Heat slowly.
2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color — do not allow to boil. After about 30 minutes, remove the grain bags, top up to your desired boil volume (a full wort is desirable, if possible while avoiding boil-overs), and then bring the water to a boil.
3. Remove the pot from the heat and add the 2 cans of extract syrup and 2 bags of dried malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
4. Put the pot back on the burner and bring it to a boil.
5. After 15 minutes of boiling, place the bittering hops (1 and 2) into a small muslin bag, add them to the pot, and set a timer for 75 minutes. Keep an eye on the pot to avoid boil-overs.
6. After 45 minutes of boiling (30 minutes remaining), add the flavoring hops in a small muslin bag.
7. After 60 minutes of boiling (15 minutes remaining), you may add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional). Add the spices in a small muslin bag.
   
8. After 75 minutes of boiling, turn off the heat and add the aroma hops (in a small muslin bag). Put a lid on your pot and cool your wort as quickly as possible. Remove the hop and spice bags from the kettle.
9. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.
10. Be prepared to drop off your sanitized and volume-calibrated fermentors at our Montgomeryville store by Saturday, May 25. If using a keg, you may bring a pre-sanitized keg to our store on the day of the event, or you may purchase a Sanikeg from us at any time.
    
11. This beer will ferment in the barrel for approximately one month. We will then transfer it to your fermentor and contact you so you can pick it up. We recommend adding the chiles at that point and aging the beer for at least 6 months. The easiest way to sanitize them is to soak them in high proof alcohol for 24 hours, decant the alcohol off, and add the ingredients to the secondary container. If you don’t do this, you run the risk of contaminating your beer.
12. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Ingredients                                                                                                Statistics

6.6 Briess Pilsen Light Malt Extract                                                                 Original Gravity     1.063
1 lb. Weyermann Wheat*                                                                                Final Gravity      1.010
1 lb. Dingemans Caravienne 20° L*                                                                  Alcohol Content    6.9%
1 lb. Clear Belgian “Simplicity” Candi Syrup

3/4 oz. New Zealand Pacifica Hop Pellets (Bittering) with 60 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Flavoring 1) with 10 minutes left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Flavoring 2) with 5 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Finishing 1) with 1 minute left in the boil.
1/4 oz. New zealand Pacifica Hop Pellets (Finishing 2) with 1 minute left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Finishing 3) with 1 minute left in the boil.

White Labs WLP566 Belgian Saison II

8 Muslin Bags
5 oz. Priming Sugar (for Bottling)
*The malted grains are all crushed together in the clear plastic bag.

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Put the cracked grains into 2 large muslin bags (or 4 small ones) and add them to your brew kettle along with 1½ to 2 gallons of cold water, or more depending on the size of your kettle. Heat slowly.
2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.
3. Remove the pot from the heat and add the cans of malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
4. Put the pot back on the burner and bring it to a boil. Once boiling, place bittering hops into muslin bags, add them to the pot, and set your timer to boil for 60 minutes. Keep an eye on the pot to avoid boil-overs.
5. After 45 minutes of boiling, remove the pot from the heat (you do not have to stop the timer) and add the Belgian Candi Sugar. Keep the kettle off the burner and stir until the syrup is completely dissolved. You may also add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify your beer (optional). Bring back to a boil (not optional).
6. After 50 minutes of boiling, add the first flavoring hops (in a muslin bag).
7. After 55 minutes of boiling, add the second flavoring hops (in a muslin bag).
8. After 59 minutes of boiling, add all the finishing hops (in a muslin bag).
9. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.
10. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.
11. Be prepared to drop off your sanitized and volume-calibrated fermentors at our Montgomeryville store by Saturday, May 25. If using a keg, you may bring a pre-sanitized keg to our store on the day of the event, or you may purchase a Sanikeg from us at any time.
12. This beer will ferment in the barrel for approximately one month. We will then transfer it to your fermentor and contact you so you can pick it up.
    
13. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.

Ingredients                                                                                                Statistics

9 lb. Weyermann Pilsner                                                                                                        Original Gravity 1.063
1.5 lb. Weyermann Wheat                                                                                                     Final Gravity 1.010
1 lb. Dingemans Caravienne 20° L                                                                                        Alcohol Content 6.9%
1 lb. Clear Belgian “Simplicity” Candi Syrup

3/4 oz. New Zealand Pacifica Hop Pellets (Bittering) with 60 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Flavoring) with 10 minutes left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Flavoring 2) with 5 minutes left in the boil.
1/2 oz. New Zealand Nelson Sauvin Hop Pellets (Finishing 1) with 1 minute left in the boil.
1/4 oz. New Zealand Pacifica Hop Pellets (Finishing 2) with 1 minute left in the boil.
1/2 oz. New Zealand Pacific Jade Hop Pellets (Finishing 3) with 1 minute left in the boil.

White Labs WLP566 Belgian Saison II

6 Muslin Bags
5 oz Priming Sugar (for bottling)

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with all-grain homebrewing techniques, so these procedures are abbreviated.

1. Follow standard all-grain practices and mash the grains at 152F for 1 hour. Grain quantities were calculated assuming 70% efficiency, please see a Keystone employee if your efficiency is different.
2. Boil for an hour, adding hops along the schedule detailed above. Keep an eye on the pot to avoid boil-overs.
3. With 15 minutes left in the boil, add ½ teaspoon of Irish Moss, or 1 Whirlfloc tablet, to help clarify your beer (optional). Also, add the Candi Syrup (not optional).
4. At the end of the boil, chill the wort as quickly as possible. A copper or stainless steel immersion chiller is a great way to accomplish this.
5. Make sure the wort is below 80°F before you have your wort transferred into a barrel, but do not perform the transfer yourself. Instead, let a Keystone Homebrew employee know that you are ready.
6. Be prepared to drop off your sanitized and volume-calibrated fermentors at our Montgomeryville store by Saturday, May 25. If using a keg, you may bring a pre-sanitized keg to our store on the day of the event, or you may purchase a Sanikeg from us at any time.
7. This beer will ferment in the barrel for approximately one month. We will then transfer it to your fermentor and contact you so you can pick it up.
8. Using a hydrometer, confirm completion of fermentation prior to bottling. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.