The Randolph Exclusive Summer Saison – R1, In Collaboration with Transmitter Brewing

The Randolph Exclusive Summer Saison – R1, In Collaboration with Transmitter Brewing

Beginning on July 16, 2015, Randolph Beer and Randolph Brooklyn of NYC’s premier Randolph Group is serving up what promises to be one of the summer’s hottest beer trends in New York City – the exclusive -R1!

Randolph Group Exclusive R1 Saison


Kyle Kensrue, Randolph Beer’s own Certified Cicerone, partnered with Transmitter Brewing of Long Island City in a collaboration that gave rise to the R1, a generously dry-hopped Randolph Group NYC6.3% ABV Saison ale brewed with malted barley, wheat, rye and spiced with a proprietary hop called TNT. This approachable and enjoyable amber Saison has a smooth malt body with bright aromatic hops finishing dry and light. Intense aromas of red berries and citrus, sweet fruits and a touch of green fruits and caramel fill the nose.

The brewers of the R1 Randolph exclusive, Transmitter Brewing, is a nanobrewery in Long Island City specializing in farmhouse ales and have secured over 20 isolated strains of Pediococcus, Lactobacillus and and Brettanomyces, in addition to their American, Belgian, English and French yeasts.

Transmitter Brewing is located at 53-02 11th Street, Queens, NY 11101 just under the Pulaski Bridge and directly across the LIC stairs. Tasting rooms are open Fridays 5-8 and weekends noon to 5 p.m.

To taste the Randolph exclusive R1 for a limited time, be sure to check out Randolph Beer at 343 Broome Street in downtown Manhattan, and Randolph Brooklyn at 104 South Street, Brooklyn, NY!

Flying Fish Brewery

Flying Fish Brewery Tour in Cherry Hill, New Jersey

Flying Fish Brewing Company, or Flying Fish brewery is a craft brewery located in Cherry Hill, New Jersey. They currently brew four regular selections including Belgian Abbey Dubbel, ESB Ale, Extra Pale Ale and Hopfish IPA along with four Seasonal brews and a few rarities that had limited runs and are no longer available including their Big Fish Barley Wine and a recent New Jersey Turnpike concept beers collection consisting of Exit 4 (the brewery’s exit) and Exit 11 (the junction between the NJ Turnpike and the Garden State Parkway). Founded in 1995 by Gene Muller, Flying Fish Brewery produces an average of 12,000 barrels annually, making it New Jersey’s largest craft brewery in the State.

Flying Fish Brewery

Flying Fish BreweryThis morning was the first day in a recurring monthly event where my wife now has to work Saturdays. Since I’m the family’s chauffeur, we had to leave our comfortable home in Pennsylvania to transport her to her Livingston, New Jersey location. I tried to remain positive and make a day out of it for myself, but the dampness of this rainy day along with leaving my family at home put me in a sour mood. Still, I planned on visiting Flying Fish brewery and after two hours of driving, I could use a beer.

If coming from Philly, PA, you could take the Ben Franklin Bridge Eastbound to Route 70 for a quick seven mile ride. Coming from Livingston in northern New Jersey, I took I-280E to Garden State Parkway South, finally merging onto the New Jersey Turnpike to Exit 4 then onto Route 73 North. In addition to the two hour ride to Livingston, I now journeyed an additional two hours resulting from a combination of distance, weather and traffic.

Flying Fish Brewery

A quick drive through a nice suburban neighborhood brings you to a block filled with one to two story office complexes, one of which is the Flying Fish brewery. I double checked my notes to make sure I didn’t inadvertently drive to their offices, but I did notice people start looking around with the same questions, and we all decided to go in and check it out.

Past some odds and ends, beer cases and a kitchen table with a boom box, we find a room filled with creative Flying Fish art, metal kegs welded together for an art piece, various beer memorabilia, numerous medals, certificates and awards as well as a picture of beer connoisseur Michael Jackson’s visit to the brewery, and lots and lots of Flying Fish brewery merchandise for sale.

Flying Fish BreweryThe brewery’s own Gene Muller was at the counter offering fresh beers to his guests, which had accumulated to about ten awaiting the next tour.

On tap was the Belgian Abbey Dubbel and the Hopfish IPA. I wasn’t in the mood for an Abbey today and was interested in trying out the ESB; the IPA could wait for later. Mr. Muller opened a fresh bottle and poured me a four ounce sample of some good stuff, though too small to really capture its essence. He added that the tour would begin in about ten minutes after the current tour is finished. We had a brief conversation about some of the specialty beers brewed but have since been discontinued, and he showed me their most recent extension of their 2009 NJ Turnpike series, the Exit 11. He indicated that all of their specialty brews sell out quickly, and Exit 11 was no exception, as illustrated by the handful of remaining cases behind the counter.

Several moments later, a group of about thirty people came out of a single door having just finished the tour. A large line gathered in front of the counter to continue their sampling, with some folks repeatedly coming back for more as they kept Mr. Muller and his associate busy. One tall young man asked him about the origin of the Flying Fish name, in which Mr. Muller sighed and somewhat vaguely began describing the collection of contributions that resulted on the Flying FishFlying Fish Brewery name. Mr. Muller, while pleasant and cordial, appeared tired and uninspired. I felt for him; he seemed to either be carrying some weight on his shoulders, was beaten up by the business, or may have just hungover from a crazy Friday night.

But when the time came, he took his group of twenty people, myself included, into the large brewing chamber for the commencement of the tour. Mr. Muller began by getting an understanding of which breweries his guests had visited. There were several answers which included some big and small establishments, which gave him a good idea on which direction to conduct his tour.

Flying Fish BreweryThe tour begins with a description of how some people may drink a beer and maybe get a headache, which isn’t so much the beer but rather chemical preservatives and additives that big beer makers add to their beer. In addition, he mentions that rice and corn, called adjuncts, are added to these big name beers to provide extra alcohol without incurring much additional cost to production. He proudly states the Flying Fish brewery only uses pure and basic ingredients such as the malted barley, wheat (sometimes), yeast, hops and water, adding that the yeast and not the water is what he considers beer’s most important ingredient since it is responsible for producing the alcohol. At Flying Fish brewery, their main types of ingredients include English and Belgian Yeast – Crystal, Caramel, Belgian, Pale and Munich Malts – Pacific Northwest and English Fuggles Hops – and New Jersey tap water!

Flying Fish Brewery

Mr. Muller continues by introducing his various large and impressive equipment including his brew kettles, fermenters and filtration tanks. He adds that Flying Fish brewery is anticipating breaking through the adjacent wall and expanding when their next door neighbors vacate the rental property. More interesting however, is the fact the Muller and Flying Fish brewery make a concerted effort to go green and recycle as much as possible, including donating the spent mash to farmers for feeding their livestock, which provides farmers with free food while keeping the brewery’s disposal costs down.

Flying Fish BreweryNext on the tour is the bottling operation which is made possible by a half million dollar investment to an Italian company. You can tell Mr. Muller is proud of his investment since he spends a good amount of time explaining the benefits of this monstrous automated mechanism. The new bottling system outputs 160 bottles per minute and now allows beers to have much longer shelf lives.. To keep a fresh supply of beer to loyal fans and beer connoisseurs, Flying Fish brewery only partners with distribution establishments within 100 miles.

Flying Fish Brewery

We finally conclude with the available kegs and casing methods followed by a little boast on how the Flying Fish Extra Pale Ale is currently being served at the Phillie’s baseball stadium just a few miles over the Pennsylvania border.

Mr. Muller apologizes for forgetting to describe the role of the hops earlier in the tour, but what I felt was really missing is the true story behind Flying Fish brewery. Once you go on a couple of tours, the relationship between ingredients is basically the same from one brewer to the next. What I like to learn is an interesting story that makes the brewery special, what makes it different. Given the tour, crafted beer and quality ingredients evidence its quality, but that’s all you would get out of it. This is a shame because, if you do a little research, Flying Fish has some amazing stories regarding its history and foundation.

A visit to the Flying Fish Brewery website reveals an interesting story about how they got started on the web in 1995 as the world’s first online brewery – a fresh concept during a time without or Netflix. The website allowed readers to become participants and help name beers, become taste testers and even sign up for the possibility to brew.

Flying Fish BreweryBefore heading back to Livingston, I stock up on the State’s beer limit with a six pack of Hopfish IPA and three Exit 11 750 ml bottles. In the coming weeks, I would pick up multiple bottles whenever I see the Exit 11 anywhere they were available, for casual use and my private stock!

Overall, the tour could use a little structure with some interesting facts about the name and the logo origination, the history behind the web concept as well as its roots, hardships and growth. It could benefit from a loose 15 minute script with room for improvisation while including the basic facts of beer making. After a two hour traffic jammed road trip, it was something I would have appreciated to learn.

Flying Fish Brewery

In the meantime, the website continues to be a great source of information on Flying Fish brewery’s history and even offers four pages of solid business lessons for those thinking about opening a brewery. From the sound of it, Mr. Muller has had a rocky road and some challenging experiences on his way to accomplishing his current success. I hope Flying Fish brewery continues to do well and continues to spark Mr. Muller’s inspiration. Given the amazing experience I had with Exit 11, Flying Fish brewery has some amazing beers ahead of its future.

Flying Fish brewery conducts walk-in tours and tastings every Saturday afternoon between 1:00 and 4:00 p.m. with that last tour starting around 3:30. They are located at 1940 Olney Avenue in Cherry Hill, New Jersey. Double check the events calendar on their website before heading out to double check their tour schedule.

Brooklyn Brewery

Brooklyn Brewery in Williamsburg, Brooklyn, New York

Brooklyn Brewery is a craft brewery headquartered in Williamsburg Brooklyn, New York since 1996. They brew six year-round brands, six seasonal selections, a rotating series of Brewmaster Reserves available on draft at the Brooklyn location, two Brooklyn brewed bottle re-fermented ales and a collaborative Hopfen-Weiss between Hans-Peter Drexler of the Bavarian Schneider Brewery and Brooklyn Brewery’s own Garrett Oliver.

Brooklyn Brewery

I had plans to attend my friend’s surprise engagement party on a sunny Saturday afternoon, and since my wife was staying home with the kids, she urged me to check out Brooklyn Brewery before heading over to the party later that day. I politely told her to shut her mouth and wash the dishes, then ran out of the house in laughter and fear of spousal abuse and vicious reprimanding.

HighwayLocal New Yorkers can get to Brooklyn Brewery on the subway by taking the L train to Bedford Avenue or the G train to Nassau Avenue and walking over to North 11th Street between Berry and Wythe. Coming from Pennsylvania, I could have taken the Holland Tunnel through lower Manhattan then Williamsburg Bridge into Brooklyn, but I was feeling adventurous and decided to take I-80 to the George Washington Bridge, travel through Harlem River Drive, cross over the Triboro Bridge and reach Brooklyn from Queens on the BQE. The change in direction only added a few minutes to the drive but avoided the ugly transfer from I-80 into the Holland Tunnel, and the northern path provided a more uplifting scenic view of the New York skyline.

The two hour drive over three states challenged my patience, but some blaring thrash metal which repeated some kickass songs over two stations helped ease the way. Midway through New Jersey I changed my pace and kicked my four cylinder ’98 Nissan Altima into high gear only to hit the usual New York traffic. After enjoying two separate rock stations in PA and NJ, I changed the dial to listen to KRock in New York. After a few moments of concentrating on traffic I noticed that the music emanating from my speakers was a candy fizz pop string of songs – then I remembered that New York terrestrial radio not only lost Howard Stern and Opie and Anthony, but also its only true hard rock station.

Harlem River Drive

I arrived and parked near the brewery in good time and went in with child-like excitement and anticipation. Williamsburg has changed since I worked here setting up some galleries in the early ’90s, but exhibited a maturation of the creative direction it was taking when I left New York. It maintained its gritty character while adding a sense of genuine urban cool. Inside, the brewery was alive with people gathering over beers and conversation while others waited for the tour. The sign at the register offered 6 tokens for $20.00 and I thought that’s what you needed to do for the tour. When the nice lady at the register asked me what I needed, I figured I would taste all of their samples – and since they had 8, I bought 8 tokens for $28.00! I didn’t realize the tokens were for ordering full size servings at the bar. Once she figured out I was here for the tour, she tried to refund my credit card which wouldn’t take, then offered to bend the rules and allow me to take home the Local 1 and Local 2 bottles at 3 tokens each.

Brooklyn Brewery Local 1Brooklyn Brewery Local 2

I was thankful for her patience and ultimately lamented the loss of my New York edge. I’ve lived in this city for 22 years but country life was quickly softening my brain from the hard contrast of the New York hustle.

Brooklyn Brewery

At the bar, there were eight offerings on tap and I went for the East India Pale Ale, a 6.5% ABV IPA with a sharp hop bite and a smooth malt disposition. It was only a few moments of waiting on line with a good beer that the announcement was made for the commencement of the tour. A large crowd of sixty plus people gathered around and followed our host Tiara into the brewing chamber.

Standing on a platform before some of the huge and impressive brewing equipment, Tiara begins to tell the story of how a former Associated Press correspondent Steve Hindy and former loan officer Tom Potter quit their jobs to start the Brooklyn Brewery in 1987. Hindy’s experiences as a correspondent in the Middle East introduced him to diplomats who shared the art of the bathtub homebrewed beer, a practice established to secretly enjoy booze due to Syrian and Saudi Arabian laws making possession and consumption of alcohol illegal. Hindy brought his brewing talents back home to Brooklyn where he and Potter enjoyed hombrewed beer while watching the 1986 Mets season and ultimately celebrating the New York Mets victory over the Boston Red Sox in game seven of the World Series.

Brooklyn BreweryHindy eventually convinced Potter that the East Coast needed a beer brewed in the style of the pre-prohibition era, a Vienna type Lager popular at the turn of the 20th Century. Together the duo asked their friends and family for financial help, raising an impressive $500,000 in the first year. They hired graphic designer Milton Glaser, creator of the I Love NY logo to design a classic turn of the century sports-like logo. Their first beers were contracted to the Matt Brewing Company in Upstate New York and the pair acquired their first truck in 1989, personally delivering and marketing their creations all over New York City while facing the ravages of 1980’s New York crime.

As their brand name gained popularity and success, Hindy and Potter felt a strong need to add validity to their branding, and the search for a Brooklyn based operation was born. By the mid 1990’s they had secured an 1860’s building in Williamsburg, Brooklyn which had previously been a matzo ball factory. The factory was refurbished and completely renovated into a functional brewery. On May 28, 1996 Mayor Rudy Giuliani cut the ribbon to welcome Brooklyn Brewery into Williamsburg. Brooklyn Brewery was the first successful operating brewery since Schaefer and Liebmann (Rheingold) closed their doors in 1976. Sharing the production between the Brooklyn brewery and the Utica, New York facility, they hired respected and award-winning brewmaster Garrett Oliver to oversee production at both sites. Oliver ultimately expanded their line of beers and even wrote the book on food and beer pairing, “The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food.”

Brooklyn BreweryTiara spends some time engaging her audience in the basic constituents that make beer. A lesson about the brewing process is offered including the malting of barley and the spicing of the hop. She throws in a tidbit about how the hop is related to the cannabis family, which unfortunately falls on shy ears -though the information is exciting for me! She also mentions that the Brooklyn facility brews all their beers from the best water around, New York City tap water, which just so happens to contain all the right nutrients necessary for their beer to flourish.

Between the Brooklyn headquarters and their Utica, New York location, Tiara claims that Brooklyn Brewery produced over 80,000 barrels last year claiming the 20th spot on the Brewers Association 2008 Top 50 Craft Brewing Companies by Beer Sales Volume. Their success compliments the book written by Steve Hindy and Tom Potter, “Beer School: Bottling Success at the Brooklyn Brewery” with a forward by current New York City Mayor, Michael Bloomberg.

Tiara adds that for some time, Hindy and Potter have been looking to expand their Brooklyn operation either into or beyond the Williamsburg boundaries. Unfortunately, rising real estate costs, several zoning laws and complicated legalities have hindered their attempts at local expansion. Given their long and challenging journey contrasted by their current success locally, Nationally and all over Canada, Europe and Asia, it’s unlikely that a little paperwork and some red tape will get in the way of these two accomplishing their goals.

The tour ends right were it begins, and everyone leaves minus some tourists taking pictures on the platform and with Tiara. She asks me who I am and politely offers me a business card from Brooklyn Brewery’s marketing manager – then adds that her current favorite beer is the Intensified Coffee Stout.

Brooklyn BreweryI use my remaining token to try this rich elixir with a strong five malt base including Chocolate and American black malt spiced with Willamette hops delivering a strong coffee flavor with 8.5% ABV on tap over a 10.8 degree Plato body. I thank the lady at the register for her patience, take a quick picture of her cat and escape with the Local 1 and Local 2 bottled selections into the wilderness of the street.

The ride into New Jersey from Brooklyn through Staten Island offered a car based perspective new and unique to my previous New York City residential experience. The subway had always been my vehicle and the taxi my ride. But besides delivering some Midnight Dragon posters throughout Brooklyn, partying at a couple of house parties and warehouse raves, and briefly helping out with some Greenpoint and Williamsburg galleries, Jackson Heights and Astoria, Queens had always been my home. I spent the remaining time working in Manhattan after attending College and High School in Chelsea and Midtown while taking advantage of the monstrous New York nightlife that peaked between 1989 and 1995. This regular unfamiliarity with Brooklyn intensified today’s feelings of tourism and disassociation. Or at least I say these things to make me feel better and avoid the realization that I’ve turned into a beer guzzling, razor sharp chainsaw wielding red-neck spic!

Crossing the Goethals bridge into New Jersey, I head over to the city of Rahway were my friend awaits with good food, good people, high spirits, blaring music and a row of Tequila shots ready to meet their destiny. I bring some wine, strong pastries and a hoppy IPA for good measure – ready to detonate and chainsaw the night!

Brooklyn Brewery is located on 79 North 11th Street, Brooklyn, NY 11211. They present tours every Saturday and Sunday at 1 p.m., 2 p.m., 3 p.m. and 4 p.m. while hosting a Happy Hour every Friday at 6 p.m. For more information call (718) 486-7422.

All information in this article has been gathered through the Brooklyn Brewery website, information from the tour and the Brewers Association of America.

Brooklyn Brewery

Barley Creek Brewing Company

Barley Creek Brewing Company

Barley Creek Brewing Company is a Brewpub and restaurant in the heart of the Poconos located in Tannersville, Pennsylvania. This microbrewery produces over twenty different beers annually while bottling four regular styles and a seasonal Oktoberfest.

Barley Creek Brewing Company

Antler Brown AleRescue IPAAngler Black LagerNavigator Golden Ale

I finally solidified my plans to make it to Barley Creek Brewing Company for their brewery tour, which didn’t materialize during my shaman’s retreat in April. I cleared all plans for the afternoon, hopped on my car and avoided I-80 to take the scenic way through winding mountain roads and lakes on the northern fate of 715.
Everything about my riMountain Roadde up was promising – the late Spring warmth united with the smooth sway of the wind to enwrap my arms and face with the energy of the sun, the radio station played all the right songs, and my mind wondered into the welcoming glow of sapience and maturing introspection. This must have been what McGreevey was feeling on his way to rendezvous with his $1,000 per hour hooker.

My relationship with Barley Creek Brewing Company began in the Fall of 2006 when my family was growing greater than our little New Jersey cape/colonial could house, so we began looking into the Poconos as a place to expand. During one of our real estateexcursions, we stayed at a nice hotel near the Camelback Mountain Ski area.

After looking at several promising properties and retiring to the hotel, we ventured off into the dark of night with a powerful hunger for food, drink and adventure. Our arrival was greeted with the busy ambiance of a Saturday night, excellent burgers and fantastic fresh beer. We immediately recognized this place was special and were destined return.

Mountain Lake

The impending housing downturn complicated our search for a couple of years, but we continued to look as we tried to sell while returning to Barley Creek Brewing Company for lunch and discussion. Eventually we managed to sell our New Jersey house and plant roots in the Poconos to further expand our family and fully submerge into the moist emotion of country living.

As friends visited, we took them to Barley Creek Brewing Company to enjoy great food, fresh beer and the blaring insurrection and escape from the brutality of life. Over the years, I’ve taken my family, taken our friends, cooled down after shooting some guns, and have gone by myself on occasion as a way to reflect on my journey into middle age and the omnipotent and fulfilling energy that radiates from my life experience.

And again I sit here at the Barley Creek Brewing Company, this time armed with my camera, a notebook and pen for my beers, a pad for chronicling my personal human experience, and a deep lust for fresh beer and a cynical, murderous intent.

Poconos Brewery

I arrive early upon opening to catch some photos of the exterior, some interior shots and purchase a case of their bottled beers for the shoot and for the following weekend. The owner made sure I understood these were freshly brewed beers that were unpasteurized and needed to be drunk soon or kept refrigerated no more than two months. I held in my laughter and politely agreed; there’s never been a single case of beer in memory that has lasted that long.

Immediately the owner introduces me to Michael Spence, a part time brewmaster that teaches locally full time, runs a beer line cleaning business on the side, and brews a mean Old ’99 Barley Wine. Upon questioning, I came clean and told him about my little website and he proudly served me a sample of Old ‘99; a warm, full bodied barley wine rich in flavor and alcoholic marauder.

Barley Creek Brewing Company hosts a daily brewery tour at 12:30pm after which they serve you a free sampler of six of their current beers, and they’ll probably throw in another one or two tastings as well and let you keep one of the glasses. Though, I’m not sure if the free glass comes with the paid sampler or if I somehow manage walk away with them in a hazy cloud of inebriation. I’ve done worse.

BarleyMike begins the tour by showing off some quality barley grains and its crushing mechanism, and explains the basic complimentary relationship between the sweet malt characteristic of beer balanced by the bitterness of the hop. He clarifies the wort making process in the Mash Tun followed by the 360-gallon Hot Liquor Back and a beautiful brick and copper top brew kettle. The three ten-barrel Lager fermentation tanks are housed on the main floor and can be seen through a glass window from the bar, but they are impressive up close as the sunlight bounces off the shining steel.

Lager Fermentation Tanks

The tour continues downstairs with the four open top Ale fermentation tanks followed by eight bright beer conditioning tanks labeled “Tax Declaration Tank” numbers 1 through 8. Mike concludes the tour by explaining that their bottling machine was jokingly named after an old employee for her ability to produce tremendous amounts of work sometimes and hardly any at all during others.

Beer Conditioning TanksI had to ask him if anyone ever jumped into one of the fermentation and conditioning tanks, and the answer I got was not as humorous as expected. The reply was yes, and often, but with the purpose of vigorously cleaning the inside of the tanks with an iodine based disinfectant. It seems bacteria and mold also have a taste for beer.

Back upstairs I continued my chicken fingers appetizer – buffalo style with celery and blue cheese – and ordered another Antler Brown Ale, and another, and then a Rescue IPA.

My focus turned to the food and the memories of the many meals I’ve shared with friends and family. The menu reflects a fun eatery in a brewpub that houses a nice collection of good American classics like cheeseburgers and Buffalo wings. We order at least a few rounds of the Wings, which I’m always reminded to bring home if I come alone (as well as an order of Sweet Potato Fries) and spice up the second appetizer selection with either a Spinach & Artichoke Dip or some Steamers.

Of the main offerings, we’ve ordered the Steak Burger, French Dip sandwich, Fish & Chips, several Quesadilla styles and a few wrapChicken Fingerss and various kids’ meals. On special nights we went for the premium platters including the Roasted Herb Chicken and the Stuffed Lobster Ravioli. In the future I’m going to go for the Cajun Rib Eye Steak!

The premium platters range in the neighborhood of $18 to $25 and sides such as fries or onion rings are usually extra. A pre-New Year’s hosting of a group of six including four adults and two pre-teens, with orders mainly for the wings, burgers, a few pints, a case of beer and healthy tip cost me just under $200.00.Overall, the food is good; the service is friendly and pretty fast considering how busy the place gets and everyone we take there is always satisfied with full bellies and lasting memories.

Mike joins me at the bar a bit later and begins to talk a little about how he got his first membership mug as a gift from one of his brothers, #335 in a limited 400 count of glass mugs that hang on the ceiling over the bar for Barley Creek Brewing Company members. Membership is $50 a year for the first 5 years and includes a 20% discount, making it less expensive than a pint. With the help of his other brother gifting him the four subsequent annual dues, Mike now enjoys a lifetime membership along with his wife, #333.

Post and Beam FrameThe conversation continues with a story about how Barley Creek Brewing Company was built from a renovated 1880’s farmhouse and opened in December of 1995. The building itself is based on a post and beam timber frame made with 100 year old recycled fir timber, and the support columns were salvaged from the old Royal Typewriter Company in Hartford, Connecticut. The handsome and impressive structure was designed by the Benson Woodworking architecture firm in New Hampshire and erected by the guys from “This Old House.” As I excuse myself to use the restroom, Mike encourages me to take the camera and shoot the blueprints on the bathroom wall.


As the conversation ends and I order my takeout selections for the family and a final IPA, we laugh around a bit at the awful beers we drank in our youth before appreciating the excellence of crafted beer. As I explain my website I add my current experimentation with Mr. Beer and the general direction it’s taking in the homebrewing approach. I ask him for tips that might help my homebrewing readers. He’s quick to offer the following:

– “Clean!!! Sanitation is key;”“Get the book The Complete Joy of Homebrewing Third Edition (Harperresource Book);” “Have fun, its beer!”

Barley Creek Brewing Company is located at the intersection of Sullivan Trail and Camelback Road in Tannersville, PA 18372. They can be found off exit 299 on I-80. For more information, call 570-629-9399.