May 14, 2012
Visit one of the world's most preeminent art collections for free this Friday, including free guided tours, special exhibitions and Art After 5 with live music, drinks and food. What a way to kick off the weekend! (Photo courtesy Philadelphia Museum of Art)
UPDATE: PAFA will be free today as well in honor of International Museum Day.
The Philadelphia Museum of Art will be free to the public this Friday, May 18 from 10 a.m-8:45 p.m. in celebration of the International Council of Museums’ International Museum Day 2012.
All galleries will be open in both the main Museum building and the Perelman Building, showcasing more than 2,000 years of exceptional human work in masterpieces of painting, sculpture, decorative arts and architecture.
The free admission also includes special exhibitions, public tours and Art After 5 with Cuban-born jazz drummer Francisco Mela, which features snacks and bites catered by Stephen Starr plus an unrivaled view of the city skyline from the museum steps. For free.
More than 200 galleries will be open for visitors to explore on May 18, including the brand new Craft Spoken Here at the Perelman.
The four free tours include “American Mavericks” in 19th century art (noon), a “Perelman Building Architecture” tour (1 p.m.), the “Parthenon on the Parkway” tour of museum architecture and outdoor sculpture (6 p.m.) and “Late 19th Century Art” (7 p.m.). All tours meet in the Museum’s West Entrance, with the exception of the Perelman Building Architecture tour, which meets in the Perelman Lobby.
This year’s theme of International Museum Day, which is dedicated every year to promoting the value of museums in society, will focus on the evolving role of museum in a changing modern world.
Philadelphia Museum Of Art: International Museum Day
When: Friday, May 18, 10 a.m.-8:45 p.m.
Where: 2600 Benjamin Franklin Parkway
Cost: Free!
More info: www.philamuseum.org
June 10, 2011
Yards head brewer Tom Kehoe will be at the With Love Beer Garden tonight. (Photo by R. Kennedy for GPTMC)
[This is the fifth installment in our With Love Beer Garden Q&A series, which we've published each day this week in honor of the Philly Beer Week With Love Beer Garden at the Four Seasons Philadelphia Hotel's courtyard. One of tonight's featured brewers is Tom Kehoe of Yards Brewing Company. Read on to hear him weigh in on sourcing local ingredients for Yards beer, the most refreshing Yards beers to stave off the summer heat and more.]
Yards was founded in the mid-1990s by two college friends, Tom Kehoe and Jon Bovit, with a thirst for beer. A garage-sized operation in Manayunk gave way to a larger facility in Roxborough, which, today, is operating from Pennsylvania’s first wind-powered brewery, located on Delaware Avenue.
We recently talked with founder and brewmaster Tom about sourcing local ingredients for Yards beer, the most refreshing Yards beers to stave off the summer heat and more.
Uwishunu: Thanks for taking the time to talk with us. We can’t wait for the Yards night at the With Love Beer Garden tonight! In addition to the Beer Garden, what other Beer Week events are you most excited about?
Tom: Throwdown in Franklintown 2, and Quizzo at the Good Dog.
Uwishunu: Yards was the first packaging brewery licensed in Philadelphia since the shuttering of Schmidt Brewery in 1979. Why do you think the Philadelphia beer scene has thrived so impressively in the past decade and a half?
Tom: You can’t force anything on Philadelphia. Philadelphians have to seek you out and embrace you and if you’re worthy you can boo your favorite sports team. The beer scene has thrived because good beer has slowly won the respect of Philadelphians and good beer stands up to this town’s character.
Uwishunu: Cheers to that. Speaking of Philadelphia pride, do you source ingredients locally for any Yards beers?
Tom: Yes, the spruce for our Poor Richards comes from a local organic tree orchard in Media, we get honey from Harvey’s Honey in South Jersey and molasses from Zook in Honeybrook, PA. [We also get] water from the Delaware River.
Uwishunu: Yards churns out a yearly 12,500 (14,000 last year) barrels of signature ales, a few seasonal ales and the very unique Ales of the Revolution line, brewed based on recipes conceived by Thomas Jefferson, Ben Franklin and George Washington. What are some of your favorite Yards beers to enjoy outdoors in the summertime?
Tom: With the heat that we have been getting the only beer for me is Yards Philadelphia Pale Ale. Crisp, refreshing and room for another.
Uwishunu: Sounds delicious. On that note, Philadelphia has plenty of awesome bars and restaurants. What are some of your favorite places in the city to go to grab a beer and a bite? Do you have any favorite beer and food pairings?
Tom: I always say I have a favorite spot in every neighborhood. So my favorite spot tends to be the one that I am closest to. There is a lot more to food pairing than just food and beer. My favorite beer pairing will be a hot day in late summer early fall rain coming down so that you are cooled by the rain but not uncomfortable. Settle in for a cream of crab soup (slight spice) with a General Washington Porter.
Uwishunu: Any final words of wisdom for our readers attempting to navigate Philly Beer Week?
Tom: Wear Sunscreen!!, [and] avoid any event with Two Mashingtons, unless counterbalanced by Two Rutherfords.
With Love Beer Garden
Where: The Courtyard at the Four Seasons Hotel Philadelphia, 1 Logan Square
Note: You can enter straight from the corner of 18th and Cherry Streets; you don’t need to go through the hotel
When: Today, June 10, 4-8 p.m. — Closing Night!
Cost: Pay as you go
More info: www.visitphilly.com
June 9, 2011
Sly Fox head brewer Brian O'Reilly will be at the With Love Beer Garden tonight. (Photo by J. Smith for GPTMC)
[This is the fourth installment in our With Love Beer Garden Q&A series, which we've published each day this week in honor of the Philly Beer Week With Love Beer Garden at the Four Seasons Philadelphia Hotel's courtyard. Tonight's featured brewer is Brian O'Reilly of Sly Fox Brewing Company. Read on to hear him weigh in on his favorite bars and restaurants in Philadelphia, his take on why the Philadelphia craft beer scene has grown so tremendously and more.]
The Sly Fox story began in 1994 when Pete Giannopoulos left his job in corporate sales to pursue brewing, with the help of his ambitious family members who — to date — remain committed to the enterprise. Head brewer Brian O’Reilly arrived in March 2002, helping expand the family business to a full-scale brewery, two pubs, a loyal local customer base and both beer and food which attract visitors from all along the Eastern seaboard.
We recently talked with Brian to get the scoop on Sly Fox’s Philadelphia-themed beers, his take on why the Philadelphia craft beer scene has grown so tremendously and more.
Uwishunu: Thanks for taking the time to talk with us. We can’t wait for the Sly Fox night at the With Love Beer Garden tonight! In addition to the Beer Garden, what other Beer Week events are you most excited about?
Brian: After playing some Kan Jam at the beer garden, I’m going to head over to Southwark for an incredible dinner featuring pork from Country Time Farms prepared by Sheri and Nick [Southwark co-owners] and paired with Sly Fox Beer. I’m really looking forward to learning something about pig farming. Paul and Ember Crivellaro from Country Time will be there and Southwark has never disappointed. The dessert course is chocolate and pork liver mousse with crispy pig skin. The acidity in our Black Raspberry Reserve is sure to cut right through the rich luscious mousse.
Friday at Good Dog I’m looking forward to beating Southampton Brewing for the second year in a row at our annual “Firkin Off”. It is a frantic race to see who can pour and sell a 10.8 gallon cask of beer first. Last year we drained and drank a cask in less than eight minutes. I know the boys at Southampton don’t want to lose again. They won’t make it easy.
Uwishunu: Outside of your pouring skills, Sly Fox has grown tremendously since its inception in 1994 — the awarding of a Gold Medal to Sly Fox Pikeland Pilsner at Denver’s 2007 Great American Beer Festival was the very first time a GABF medal of any sort had been given to a craft beer. Why do you think the Philadelphia beer scene has thrived so impressively in the past decade and a half?
Brian: First we know of a craft beer in a can winning a medal! I’m really proud of that one. Craft beer is thriving right now and Philadelphia is filled with great taverns. I think the standard for great beer, great food and a cool relaxed atmosphere is incredibly high in Philly. People from other cities are blown away by the incredible options that we have. I guess that’s the spirit that invoked Philly Beer Week. A bunch of publicans brewers, and wholesalers challenging each other to do more great groundbreaking things. If you live in greater Philadelphia, you really are blessed with great beer and food!
Uwishunu: We agree! Speaking of which, do you source ingredients locally for any Sly Fox beers?
Brian: We use local invert [sugar] and corn syrup from Good Foods in Lancaster. We also have been working on a few special projects, but right now we are not able to find a source for local malt or hops. We obviously use local water. It is great for brewing. We have been watching New York- and Pennsylvania-grown hops and the quality is growing, but it is still not where we need it to be.
Below, Brian talks about Sly Fox’s Philadelphia-themed beers, his favorite bars in the city and more.
June 8, 2011
Dock Street Head Brewer Ben Potts will be at the With Love Beer Garden tonight.
(Photo courtesy Dock Street)
[This is the third installment in our With Love Beer Garden Q&A series, which we're publishing each day this week in honor of the Philly Beer Week With Love Beer Garden at the Four Seasons Philadelphia Hotel's courtyard. Tonight's featured brewer is Ben Potts of Dock Street Brewing Company. Read on to hear him weigh in on Philadelphia's beer heritage, his favorite summer brews and more.]
Dock Street Brewing Company was founded in 1985, one of the first microbreweries in the city and also in the entire country. Dock Street opened its current location in University City in 2007. Head Brewer Ben Potts joined the team that summer after earning medals in the area’s largest homebrewing competitions.
We recently talked with Potts to get the scoop on which Beer Week events he’s most looking forward to, the city’s rich beer heritage, his favorite beer and food pairings and more.
Uwishunu: Thanks for taking the time to talk with us. We can’t wait for the Dock Street night at the With Love Beer Garden tonight! In addition to the Beer Garden, what other Beer Week events are you most excited about?
Ben: I’m really looking forward to our music festival Sunday, June 12th. This is something we’ve really been working hard on and last year it was a real blast. I’m also looking forward to the Russian River event at Local 44 on the same day. I just love those beers. Two great reasons to come out to West Philly on Sunday.
Uwishunu: We’ll be there. Dock Street opened in 1985 as one of the nation’s very first microbreweries and opened its current location in University City in 2007. Why do you think the Philadelphia beer scene has thrived so impressively, especially recently in the last decade or so?
Ben: Philadelphia has always been known for great beer, ever since the days of our founding fathers. When porter was the drink of the day, the porter brewed in Philadelphia was world renowned. Later on, after the Industrial Revolution and during the immigration boom of the early 20th century, many Germans flooded to the areas in and surrounding Philadelphia. These Germans brought their beer heritage with them and began making the classic pilsner style that has become the most popular style in the world today, and Philadelphia was a part of that.
And of course, Philadelphia is a town of amazing food and restaurants. I think with great food it is inherent that people will gravitate towards great drink as well. Philadelphians really appreciate flavor. I think it all comes from there, and the people who strive to enjoy AND make these kinds of things. Philadelphia is just blessed to have a lot of those people.
Below, Ben talks about using local ingredients, his favorite Dock Street beers to enjoy in the summertime and more.
June 7, 2011
Tonight is night two of the With Love Beer Garden and Weyerbacher will be the featured brewer. (Photo by M. Edlow for GPTMC)
[This is the second installment in our With Love Beer Garden Q&A series, which we're publishing each day this week in honor of the Philly Beer Week With Love Beer Garden at the Four Seasons Philadelphia Hotel's courtyard. Tonight's featured brewer is Weyerbacher Brewing Company. Read on to hear head brewer Chris Wilson, national sales manager Bob Fauteux and regional sales manager Mike Lubieski, weigh in on Philadelphia's beer heritage, their favorite summer brews and more.]
Weyerbacher Brewing Company was founded in 1995 by Dan and Sue Weirback — Weyerbacher is the original German spelling of the family name. In 16 years, the brewery has grown from 1 to 10 people, and from Dan’s kitchen to a 20,000 square-foot manufacturing facility.
We recently talked with head brewer Chris Wilson, national sales manager Bob Fauteux and regional sales manager Mike Lubieski collectively to get the scoop on Philadelphia’s beer heritage, their favorite summer brews and more.
Uwishunu: Thanks for taking the time to talk with us. We can’t wait for the Weyerbacher night at the With Love Beer Garden tonight! Besides the Beer Garden, Philadelphia has plenty of awesome bars and restaurants. What are some of your favorite places in the city to go to grab a beer and a bite?
Weyerbacher: Varga Bar, Perch, Standard Tap and Hulmeville Inn.
Uwishunu: You’re celebrating Weyerbacher’s 16th anniversary this year — congratulations by the way(!) — why do you think the Philadelphia beer scene has thrived so impressively in the past decade and a half?
Weyerbacher: The Philly beer scene has grown because they support a lot of great local breweries, of which we are one. Also, Philly has the most educated consumer of any city. They demand quality everywhere.
Uwishunu: Too true. The Weyerbacher Brewing Company recently claimed a bronze medal in the Brewers Association (BA) World Beer Cup® 2010, a global beer competition that evaluates beers from around the entire world. Do you source ingredients locally for any of those Weyerbacher beers?
Weyerbacher: Wet hops for our Harvest Ale are grown on the company farm. We would try to buy local whenever the possibility permits itself. Our Weyerbacher Sixteen is brewed with local honey.
Note: tonight at the With Love Beer Garden, from 6-7 p.m., Philly Beer Week goes digital with the first-ever Philly Beer Week Tweet Up. Attendees who Tweet their experience (using the official hashtag #withlovebg) and show the Tweet to @PhillyBeerWeek or @VisitPhilly representatives in the garden will be entered to win prizes from host brewery Weyerbacher (@Weyerbacher) and the Four Seasons (@FSPhiladelphia).
With Love Beer Garden
Where: The Courtyard at the Four Seasons Hotel Philadelphia, 1 Logan Square
Note: You can enter straight from the corner of 18th and Cherry Streets; you don’t need to go through the hotel
When: Today-June 10, 4-8 p.m.
Cost: Pay as you go
More info: www.visitphilly.com
June 6, 2011
The re-release party for Victory's Summer Love Ale will launch the festivities at the With Love Beer Garden today from 4-8 p.m. (Photo by M. Edlow for GPTMC)
The With Love Beer Garden officially opens today!
The beer garden is open 4-8 p.m. Monday through Friday this week.
Today’s festivities kick off today at 4 p.m. and include the launch party for the re-release of Victory Summer Love Ale.
Victory Brewing Company Founder and Head Brewer Bill Covaleski is tonight’s featured brewer, so he’ll be on hand to talk about Victory and let you sample some of the brewery’s best beers. Check out our Q&A with Bill for an insider look at some of his favorite bars and restaurants in Philadelphia, why Victory sources ingredients locally and more.
All afternoon and into the evening, we’ll be live-blogging from the With Love Beer Garden to give you the up-to-the-minute scoop on the food, the music, the scene and, of course, the beer.
Hope to see you here!
3:12 p.m.: Ok, we’ve arrived a little early to get set up and get the lay of the land. Stay tuned as we’ll be posting updates right here as the opening approaches.
3:20 p.m.: Awesome! Five beers on the menu tonight from Victory Brewing Company: Summer Love Ale, Prima Pils, Hop Devil, Headwaters Pale Ale and Golden Monkey.
3:28 p.m.: Hey-O! @VisitPhilly is in the house!
3:34 p.m.: Um, did we mention it’s gorgeous out here?
3:38 p.m.: Oh, wow. Just caught a whiff of something amazing smelling from the Four Seasons food offerings. Going to do some reconnaissance now…
3:46 p.m.: Did you know The Four Seasons gets its soil for the lush plantings in this courtyard from compost from its kitchens?
3:50 p.m.: Ok, so we just located the source of delicious smells. Grilled sliders, topped with Taylor pork roll, American cheese and grilled onions. Amazing.
Read on, below.
June 6, 2011
Bill Covaleski founded Victory Brewing Company in 1996. (Photo courtesy Victory Brewing Company)
[This is the first installment in our With Love Beer Garden Featured Brewer Q&A series, which we're publishing each day this week in honor of the Philly Beer Week With Love Beer Garden at the Four Seasons Philadelphia Hotel's courtyard. Tonight's featured brewer is Bill Covaleski of Victory Brewing Company. Read on to hear him weigh in on Philadelphia "beer heroes," making a collaborative beer with Chef Jose Garces and more.]
It’s finally here: the With Love Beer Garden officially opens today with the launch party for the re-release of Victory Summer Love Ale. Victory Brewing Company Founder, President and Head Brewer Bill Covaleski is tonight’s featured brewer, meaning he’ll be on hand at the With Love Beer Garden to say hello and talk to guests about all things Victory.
A Levittown, PA native, Bill founded Victory Brewing Company in 1996 with childhood friend Ron Barchet. Today, Victory Brewing Company’s craft beers can be found in 30 states and three countries. Victory beers have won medals at both The Great American Beer Festival and The Great British Beer Festival.
We recently talked with Bill to get the scoop on Philadelphia “beer heroes,” making a collaborative beer with Chef Jose Garces and more.
Uwishunu: Thanks for taking the time to talk with us. We can’t wait to see you at opening night of the With Love Beer Garden! In addition to the Beer Garden, what are some Beer Week events that you are most looking forward to?
Bill: For me, I’m most looking forward to The Chef, The Brewer & The Farmer dinner at Fork Restaurant on June 8. I always love working with Chef Terence because he’s a calm and funny flavor genius. This event is really special because I surprised him with the concept (enhancing Victory beers with herbs and spices that would closer align the beers to his dishes) and he jumped on it. All three parties shared a memorable night of beer-fueled R&D in the Victory kitchen in March so I can assure you these flavors are dialed in and sure to impress even the most jaded foodie palate. This is THE beer dinner of Philly Beer Week.
Uwishunu: Now, you recently celebrated Victory’s 15th anniversary — congratulations by the way(!) — why do you think the Philadelphia beer scene has thrived so impressively in the past decade and a half?
Bill: Two reasons why the Philly beer scene has thrived, and both are related to people, not products. Folks like William Reed, Paul Kimport, Tom Peters, Tom Kehoe, Eddie Friedland and Ron and I just never could accept the fact that Philly was the nation’s #1 Coors Light market in the mid-eighties, so we rolled up our sleeves and changed that by investing our lives in products, and a concept, we believed in. The list of beer heroes is surely longer than I’ve indicated here, but you get the idea.
The second tier of beer heroes are those running restaurants here in Philly that have so enthusiastically embraced area brewers amazing creations. Their dedicated but unpretentious promotion of local beers and products have helped gain a huge following of normally skeptical Philadelphians. This is truly the Brotherly Love (of suds) that this great city was destined to prove existed.
Below, Bill talks about some of his favorite Philadelphia bars and restaurants, a collaborative beer with Chef Jose Garces and more.
