On our way back from a little jaunt to Ithaca for lunch, we stopped at the Ithaca Wegman’s supermarket for some weekend supplies. While Darcy was getting ingredients for “the dip”, I put as much beer in our cart as I could in three minutes.

I was shocked by how large the beer section was. Two full aisles (on both sides) of local, state and international offerings. Seems like almost every brewery that has ever boxed a variety pack has found its way here, even ones in cans. There was no shortage of great options for the ride home.

As I fell in lust with Southern Tier’s offerings last summer, I focused my attention on them. ÜberSun (imperial wheat ale), Unearthly (imperial IPA), oaked Unearthly, and Hoppe (imperial APA) are coming back to the ATL in bombers, while the IPA and HopSun are in six-packs. I also pulled a sampler 12-pack of cans from Pork Slap brewing, some folks I met at Ommegang last summer. Thank goodness I’m driving a 16′ truck back from here on Monday!

It’s lunch time, and we’re easing the pain of my most expensive one-
day car rental ($117…really?) with a stop at a local brewpub.

This quaint pub boasts lead glass windows reclaimed from a historic
Philadelphia building, and a cozy atmosphere — in line with the cute
setting on Market Street.

Beerwise, this sampler covers their lineup in its entirety. Clockwise
from top left (with our server’s descriptors following): Mad Bug Lager
(like Bud Light, Coors Light); Brisco Bridge Blackberry (same, but
sweeter); Potbelly Pale Ale (our hoppiest beer [30 IBUs...come on!]);
Hefeweizen (seasonal, wheat beer); Wrought Iron Red Ale (like
Killian’s); and D’Artagnan Dark Ale (like Guinness [no comment]).

Of the six, the wheat is not bad, and the dark ale is nice too. The
rest are probably worth passing up.

Tonight’s brew is a wheat beer, with a bit of a twist. Rather than do a standard German wheat beer (with a single hop dose at the beginning of the boil), I’m adding aroma hops (Tettnanger, above), and will be dry hopping it as well (Amarillo?). I’ve also added a pound of the local co-op’s “6 grain baking blend” — a mix of flaked wheat, rye, oats, barley and sunflower seeds — to add to the confusion. Should be fun summer drinking!

My Belgian dubbel (on the left) with coffee malt and other goodies is
now gently fermenting. Sean’s abbey ale (right) is pretty much on the
same path.

Vive le beer!