If you live in or are just passing through the City of Brotherly Love, you should know THE spot for craft brew.  The place was as much a part of putting the scene on the map as any other bar in the country.  I’m talking of course about Monk’s Cafe (264 South 16th Street), the so-called ‘Soul of Belgium in the Heart of Philadelphia.’ When they opened their doors in 1997, this Belgian brew pub became one of the very first locations in the country to regularly serve Chimay. It’s incredible to imagine at this point, considering how ubiquitous craft brewing has become in the 15 years since, but it wasn’t always this way. For a long and sad time in 20th century America, going out to a bar meant ordering some [insert generic lager here]. If you were really feeling  adventurous, you could find Guinness and Heineken, but that was [...]

Top-notch Belgian imports such as Duvel, Chimay and Delirium Tremens are widely praised by beer enthusiasts for their superior quality and divine drinkability.  The only problem is that these imported classics can often break the bank with price tags upwards of $10 per bottle.  In these tough economic times, that can be tough to swallow–especially considering that there’s no way you’re going to want to call it quits after just one.  In order to ease the crunch on your wallet without giving up too much on flavor, consider this list of the 5 best bargain Belgians: 5.) Abbey Leffe Blonde This spicy-yet-smooth Blonde Belgian has a distinct aroma reminiscent of coriander and cloves.  If you enjoy a medium bodied ale with a subdued fruitiness, this might be the choose for you.  It’s not going to win any beer awards anytime soon, but at less than $10 for a six-pack, it’s certainly a [...]

by Nate from Whiskywall Aging beer in a barrel is by no stretch of the imagination a new idea. In the history of beer making, beer has certainly spent a lot more time in wooden barrels than any other container. But not most of the beers we grew up with. More often then not, the beer you saw your dad drinking, that you pilfered from you dad’s stash, or that you actually shared with your dad depending upon your particular situation, was born in a metal receptacle and served in a can. Don’t get me wrong, there are a lot of quality brews currently out there that have never known the caress of a plank of wood. And cans are on the comeback with good reason. Whether for traditional reasons or wild-eyed experimentation, a large selection of barrel aged beers are increasingly available to those seeking an old/new twist. While Belgian brews have been a reliable source for seekers of barrel aged [...]

By Brian Yaeger ( article from issue 8 ) First and foremost, there is one primary way to discuss and grade a beer and that’s by how much you like it or don’t. Seriously, it’s either thumbs up, thumbs down, or if you’re wishy-washy, thumbs sideways. But to really get down to the multifaceted ways of appreciating a beer, you can begin to smell for aromas ranging from earthy to spicy to toasty. You can size up its body based on a billowy head or the web-like lacing it leaves on the glass. You can turn into a math nerd and quantify numbers such as original or final gravity, which dictate its percentage of alcohol by volume (ABV) or how hoppy it is based on its international bitter units (IBU). But whereas all those factors build up to the beer’s overall character and, essentially, flavor, one characterization gets paid the [...]