South Philly Tap Room's Scott's Schroeder knocks the Burger King off his Throne with the Real Deal in Sliders

I've only read excerpts of "Fast Food Nation,"but it's safe to say, unless I am on a road trip and there are no other options I've eaten my last McDonald's cheeseburger. But boy did I enjoy them as a youngster. The meat was never that great....but the ketchup/mustard mixture and thin slices of pickles were my favorite. The cheese wasn't melted half the time, sometimes the meat was grey and the bun could be staler than my mother's sense of humor.

So now I'm, 30 and I spend most of my time in bars and restaurants and there are plenty of burgers around the city and its outskirts to keep me happier than any happy meal of yesteryear.

But Scott Schroeder of the South Philly Tap Room has made me the happiest. As a native of Michigan, Schroeder was frustrated with the appearance of the word "sliders" all over city menus representing nothing more than a miniature burger.


The Hamburger Today Blog defines the slider...

"People, a slider is something very specific. It is not just a mini hamburger. It's a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.

A slider is at once a hamburger and, yet, something more. (Maybe because you eat a bunch of them at one sitting.) A mini burger is just a reduction of the same old thing we already know, however much we may love it."

It's so named because of the ease with which it enters, and exits, the gastrointestinal system.

"Serious Eats" named 2008 the year of the slider. In December, Burger King started pushing their "Burger Shots,"a reincarnation of the "Burger Buddies."

So back to SPTR, Schroeder presents us with sliders (although they are a bit large) that contain
dry-rubbed thinly saved ribeye, carmelized onions, american cheese, heinz ketchup/ yellow mustard mixture, and zaydia's thinly sliced pickles. The bun is a soft potato bun, gently toasted. The secret's in the rub (which he let me in on ;))
He roasts the ribeye for a few hours, then lets it sit for three days. He thinly slices it and mixes the Caramelized onions in.

Of course we shared the butternut squash risotto too and lance got dessert (Frosted Frake encrusted Peanut butter and jelly) so I had way too much food, but gluttony never felt so good.

They're always on the menu at $10 for two rather large sliders.

Also- the Gang AGt Agly Sly Fox Scotch Ale is pouring, the Dogfish Indian Brown is tasting nice, and Lance's own Wee Heavy will be renting out space on the tower soon.

One last thing of note- Johnny Brenda's does great Sliders (or mini sandwiches)/Soup combos as well. Below is the Roast Pork, Broccoli Rabe and Sharp Provolone...

"I'm this many"

Today my nephew, Mikey Woods, turns 2.


He likes elmo and mickey mouse. He does NOT like being in a stroller.

He's been a pretty good kid so far, so I guess the terror begins.

Iron Hill comes to Franklintown. Sort of.

Iron Hill would be more likely to open a brewpub in Barcelona before Philadelphia, so you know that's not happening...but the future Maple Shade masher, Lance Lapierre will be visiting The Kite and Key of Franklintown (19th and Callowhill) tomorrow night @ 7 pm.

He'll be tapping a Firkin of
American Brown Ale.

From the brewer:
It starts off malty with chocolate notes and a touch of roast that is complimented by a big American hop nose and firm bitterness. (cascades and centennials are used)

Its also our two year anniversary and he has chosen to spend it with all of you-= so I hope a you will come and toast to two years of him putting up with my parking tickets and general bad driving habits.

Shoofly Pie by Pint and other things Caponistic

Lancaster Brewing Company will be drinking beers at Capones.
Thursday January 29th
Beers will pour 11:30 till 1 am
There will be a variety of Lancaster’s beer on draft but the
"scene stealer" should be The opening release of the newest limited beer Shoofly Porter-==think molasses! Eight different malts and grains!
(their last limited beer- their tripel will be available as well).
The Porter was actually inspired by Matt Capone himself. You can read more here.
Food specials-=
Wings .25 4 to 6 Mussels $4.50 per order

Then

Saturday January 31st owner and brewer Brain Boaks will be on hand celebrating his one year anniversary from 6:00pm till 10pm.
Beers will be tapped at 6:00 pm to 2am


The Pours

*1year old aged Keg of Monster Mash Russian Imperial Stout


*2008 Version of Boaks Monster Mash Russian Imperial Stout


*Three Blind Monks "Belgian Dubbel style"


*Abbey Brown "Belgian Strong Dark Ale

IPA ladies drink a bit o' beer in the Big Apple

In Pursuit of Ale regulars Elizabeth and Mary head up to New York for the weekend. The diligent drinkers sent in a li'l recap....

Mary and I went to NYC for the weekend. I thought you might want to hear about our beer adventures. We started off at a place called the Village Pourhouse, in the East Village. It was recommedned by Time Out New York as a great beer bar but was totally lame. just your average sports bar with sam adams and the irish imports. We then got smart and looked up beer advocate for their recs. We went to Blind Tiger, on the border of West/Greenwich village. They had a great selection of beers (including Sly Fox) but we didn't stay because it was way too crowded. not even standing room left. I did hear a couple say the following: boy: It looks like it's mostly beer and wine. girl: well, i'll have a glass of wine then. we then finally made it to the ginger man, on 36th and lex. It was also crowded but we managed to find room and stayed there to close (4 am!). It was pretty awesome. They had an amazing wall full of taps (I'm pretty sure they had sly fox, too). I had an "Obamagang," Southhampton White, and I don't remember what else. I need to start writing this stuff down. They had a ton of PA beers but I wanted to get some more exotic stuff. Their draft list was great. they had lots of bottles, too, although not as many as a place like Monk's. This place could definitely become a favorite.

The only drawback is that they didn't appear to serve food. Which seems typical - it was full of drunkorexic girls : ( and a few too many d-bag guys, but I guess that's New York for you"

Thanks for writing Elizabeth!

To note: Elizabeth later realized they did serve food. She also remembered that she had a Dekonick winter ale.

And the 8th thing to love about Local 44 is...

The Chicken Salad.

The chicken is from a Delaware farm.
The buttermilk dressing is spot on.
Based on another salad posting earlier this week-=apparently you have to be named "Spanky" to get me to eat a salad at your bar.

Maybe celery root isn't so bad when coconut bacon is involved...

I don't really order salads out that often. They've got to have something enticing.
Like bacon- for example.
Or coconut that tastes like bacon, as they do at the Memphis Taproom.

Jesse Kimball has outdone himself for the 25th time this year. It is January 25th, right?

He took coconut shavings...cured them with maple brown sugar and salt and SMOKED them in his smoker in the lot next to the taproom. Amazing. It looked like bacon and tasted like bacon with a hint of coconut. The salad is also chock full of a variety of nuts, and celery root. The dressing has a bit of a kick to it. And it just plain kicks ass.


Memphis Tap room has also announced their plans for Philly Beer Week. Spanky will be hosting the "No repeat Beer Week." He'll be tapping and kicking local one-off constantly for 10 days.
Guinness Book of World Records??? He'll also be hosting a Breweriana vintage rummage sale.
Bring junk, buy junk and drink great beer. Saturday March 14.

Riverhorse @ Standard Tap this Monday 1/26

Christian Ryan, head brewer of River Horse Brewing Company will be showcasing 5 beers paired with 5 courses.

Tickets available at Standard Tap, $45, cash only.

Any inquiries can be directed to, rich@standardtap.com.

This is the second in a series of craft beer pairing evenings hosted by the tap.
I didn't get to make it to the Victory one, but I heard it was a special evening.
I expect this to be no different. Learn more about the Lambertville Brewery here.

beers and bites...

River Horse Lager paired with fresh grilled Massachusetts sardines

River Horse Hop Hazard paired with Blue Point oysters and Virginia clams on the half shell

River Horse Double Wit paired with crispy pulled pork

River Horse Tripel Horse paired with liver mousse on puff pastry

River Horse Belgian Freeze paired with marshmellow gelato

The "Dog Days" of Winter Just Got Better

Introducing-=-=-=

7 ounces of liquid greatness from Flying Dog
The Cannis Major series which includes

Double Dog ( a Double pale ale)
Kerberos Tripel
Gonzo Imperial Porter
Horn Dog- Barleywine

was just released in miniature 7 0z bottles.
Big ass beers goldilocks style.

A case includes 32 of the ponys.
And retails between $45 and $52.
8 packs are available at a few delis.

Look for flights soon at the Pub on Passyunk East (p.o.p.e) and Bells Bev on front St. in South Philly will also have them soon.

When Flying Dog started brewing in Frederick, Md. I didn't know what to think.
I enjoyed the Gonzo porter and I didn't want the quality to suffer.
It seems as they're having no problems getting distribution out in the Philly Market.
Shangy's is distributing it. And the Dog's got a rep Joe Gomez ("jomez" apparently) that be workin' it.
They discovered that their bottling line could do smaller bottles, and alas here we are.

Getting through the dog days of winter 7 ounces atta time...

Get yout iron liver out for Iron Hill's Belgium Comes to the W.C.

The 3rd annual “Belgium Comes to West Chester” celebration of locally made Belgian style beers takes place tommorrow, January 24 starting at 1.

This year Lance and the IH crew will be pouring more than 27 American-made Belgian style beers from 17 guest breweries and six Iron Hill locations.

There will be once and done's from Harpoon’s (Wild Hibernian) PBC’s (Walt Whitever) and Yard’s (Belgian IPA).

There will be a "world premier" (Flying Fish Imperial Belgian Mild)

and stuff that doesn’t get out of the proverbial house to often like (General Lafayette, Nodding Head, McKenzie’s, Stewart’s etc).

What else?

*A bus of fools ( I say this because I'm on it) is leaving Philadelphia at 1 pm. I also say this because Casey Hughes is on it.

*Snazzy Tee Shirts have been made

*It's a Pay as you Go

The POURS

Iron Hill West Chester; Eddy, (Brett Cannibal)

Dock Street; Born Again Tripel (American Tripel)

Troeg’s; Mad Elf

McKenzie’s; Wallonia DeLuxe (High Gravity Farmhouse)

Earth Bread + Beer; Li’l Pylon (Dubbel)

Nodding Head; O’Tay (Belgian Buckwheat Ale)

Ithaca; White Gold (Golden Ale finished w/Brett)

Iron Hill Lancaster; Permanent Midnight (Belgian Strong)

Flying Fish; Belgian Mild

Harpoon; Wild Hibernian (Irish Red fermented in a barrel with Brett)

Iron Hill Media; Straight Lambic

Victory; Abbey 6

Ommegang; Three Philosophers

Sly Fox; Abbey D’Extra (Belgian table beer)

Iron Hill Phoenixville; Honey Saison

Nodding Head; Rudy’s Kung Fu Grip (Belgian Strong Ale)

Ithaca; Brut (sour ale)

Stewart’s; Stumblin Monk (Belgian Strong Ale)

Manayunk; Tripel Lindy (Tripel)

Yard’s; Belgian IPA

Iron Hill North Wales; Cherry Dubbel (barrel aged w/Brett)

Ommegang; Chocolate Indulgence

Iron Hill West Chester; Saison (the last of the actual medal winning batch)

General Lafayette; Bière aigre de fraise (sour strawberry beer)

Lancaster Brewing; Tripel

Happy Birthday Robbie Burns!

The Ploughman Poet's actual birthday is January 25th, but we'll be toasting, singing and cutting the haggis a bit early tonight at Sly FOX in Phoenixville.

We'll celebrate his 250th birthday today with the release of Sly Fox Gang Aft Agley Scotch Ale 2009.One of my favorite Sly beers.

Sly Fox will also be pouring a 2 year old Gang Aft Agley on tap as well as The 2009 Gang Aft and Burns ale by Cask.

The Scottish Soiree begins at 6.

From R. Burns

My heart's in the Highlands, my heart is not here,
My heart's in the Highlands a-chasing the deer
Chasing the wild deer, and following the roe;
My heart's in the Highlands, whereever I go.

Farewell to the Highlands, farewell to the North
The birth place of Valour, the country of Worth;
Wherever I wander, wherever I rove,
The hills of the Highlands for ever I love.

Farewell to the mountains high cover'd with snow;
Farewell to the straths and green valleys below;
Farewell to the forrests and wild-hanging woods;
Farwell to the torrents and loud-pouring floods.

My heart's in the Highlands, my heart is not here,
My heart's in the Highlands a-chasing the deer
Chasing the wild deer, and following the roe;
My heart's in the Highlands, whereever I go.

---

A firkin of Nugget Nectar and a hug from Nick Johnson to keep you warm at Standard Tap tonight

Ever since Nick Johnson got married, he loves everyone and everything a little bit more...He's become quite a hugger.

So if you're not joining the clearly and beerly insane gals of In pursuit of Ale tonight at EARTH
(bread + brewery) for Tom Bakers Double IPA extravaganza (think Odyssey, Dogfish, Russian River)-= -=

THEN you should join Troegs at the Standard Tap where Nick is giving hugs as they launch the
2009 NUGGET NECTAR.

One of my favorite IPAS-=- with Nugget, Warrior, Tomahawk, Simcoe, Palisade Hops.

7.5% abv and I am predicting dangerously drinkable on cask.

Say a hello to Philly's best bartender Ron Johnson for me. Maybe he'll hug you too.

SPTR-=Not just another BEEF and BEER -=-this Sunday.

BEEF and BEER

This Sunday @

South Philly Tap Room

Starting at 3 pm

$40 all inclusive

Advance reservations are appreciated.

Moesizlacks@hotmail.com

Or call SPTR @ (215) 271-7787

-=-BEEF-=-

*slow roasted sirloin of beef, fresh rolls, cheeses, sauces and pickles

*pulled short ribs, homemade corn tortillas, authentic salsas and traditional accompaniments
*
beef tartare with black pepper sabayon

accompanied with salads

-=-Firkins-=-

SlyFox Burns' Scottish Ale

Yards ESA(special styrian golding dry hop)

Nodding Head BPA

Philadelphia Brewing Joe

-=-=-

When Bar Manager Joe Beddia told me about this event I couldn’t help but get excited…Usually "beef and beers" involve chafing dishes and trying to save the world.

This one doesn’t nearly come with as much pressure, and Scott Schroeder will put out the most handsome slabs of meat all day long.

I’ll be there. Hope you will be too.