Thursday, January 8, 2009

Triumph's Jewish Rye gets attention

There's a nice little bit on Meal Ticket, Philly CityPaper's food blog, about Triumph Old City's latest batch of Jewish Rye ale. I've been enjoying this beer for years, and a tip of the hat to brewer Patrick Jones for giving credit for the beer's development to Tom Stevenson, the innovative brewer at Triumph's original Princeton location (and to Felicia D'Ambrosio for including that; hell, for a very nicely-written short piece on the beer).

If you've never had the beer, go down and try it. D'Ambrosio and Jones do a nice job of both explaining (it's caraway that makes the beer taste like the rye bread you're thinking of) and describing the beer (touching on the pleasant tart/sour tang you get from rye -- think about it, it's there in the bread, too, must be more of a citric break than wheat). Nice work. Competition among people writing about beer is fierce in this town...

3 comments:

Sharptooth said...

Thanks for the tip 'o the chapeau, Lew! And you're right about Philly beer writers -- we're easier to find that a fifty-dollar sixpack at the Foodery.

Rich said...

Lewski, can we get Tom Baker at Earth Bread and Brewery to make up a batch of Cinderbock, and then if we can grab a growler of that Jewish Rye at Triumph, run it over to EB&B, so we can make up glasses of "Ham On Rye"? Shooter of mustard on the side? You'll recall that quite a few years ago at the Triumph in Princeton we had glasses of the Jewish Rye with with Ray and Cornelia when they visited from NC. Good times. But I'm tellin' ya, we've got a killer half & half if we can get Baker on board!

Lew Bryson said...

I assume that's you, Felicia: you're more than welcome. Nicest short beer piece I've seen in Philly media since LaBan's piece on Dock Street's Rye IPA... Are rye beers particularly inspiring, or something?

Rich, great idea! Tom's already done some smokey beers over at EB+B, let's growl it.