One Guy Brewing - Berwick, PA
After a relatively disheartening evening at Old Forge, we decided to try to redeem the night by driving to Berwick, about 20 miles away. We had no idea what we were in for, as neither of us have ever been to Berwick, let alone a brewery in Berwick. We found it tucked away at the end of town, in what looks like a large garage or warehouse. The atmosphere was immediately different. A younger, grungier crowd was gathered outside smoking cigarettes. No one here is overdressed that's for sure, and there's Guns 'n Roses blasting, and i mean blasting from the speakers. There are no booths. It's literally church picnic style tables and benches with the fresh smell of shellac still

Old Forge Brewing Company - Danville, PA
Old Forge Brewing company sits in the middle of the quaint downtown area of Danville, PA on Mill Street. We decided to check them out this evening during a nighttime holiday shopping festival on Mill Street. Our plans were to sample a selection of brews and enjoy dinner. Here's the lowdown on the brews:Ludwig’s Anniversary Lager – “A reddish brown Oktoberfest style beer in honor of Prince Ludwig’s anniversary. Big, bold, with plenty of malt flavor to satisfy any palate."ABV: 5%; OG: 1.054; IBU: 23Color: Deep cooper with thin beige headAroma: a bit yeasty with some earthy hop aroma. Just a touch of toasted

Sly Fox Incubus
By definition:in⋅cu⋅bus -  Pronunciation [in-kyuh-buhs, ing-]1. An imaginary demon or evil spirit supposed to descend upon sleeping persons, especially one fabled to have sexual intercourse with women during their sleep. (Comparable to succubus

Sly Fox Oktoberfest Lager
It goes without saying that I’m a fan of Oktoberfest style lagers especially at this time of year (well…yeah I guess that’s obvious.) So it should be of little surprise when I tell you that I picked up a bottle of Oktoberfest from Sly Fox while on my Super Saver trip this past weekend. I’m quickly becoming

What did you Sai son?
Welcome Fall!!!I brewed the Saison a week and a half ago. I transferred it to the secondary on Monday morning, some activity still going on as far as gassing off. The Wyeast Saison strain that I used has one hell of a sulfur stink to it during fermentation. I hope that it goes away. Wyeast states that this yeast strain benefits from higher temps so I allowed it to ferment at about 74 degrees. I tasted it during transfer (drank the sample from the hydrometer tube after taking my reading) and it tasted OK but I could tell that there was a while to go yet. It’s in the secondary for two day now and is still gassing more than I expected. I did use two pounds