Tonight, I'm at Dock Street Brewery from 7-9, signing Pennsylvania Breweries 4 and sampling some of their newest creation; no, not beer, it's bread...
Dock Street Brewery and Four Worlds Bakery collaborated to create a one-pound, triangular shaped potato rye bread. The bread is made with a blend of white wheat (66%), whole rye meal (33%), and potatoes. The bread is topped with a fermented batter of Dock Street Royal Bohemian Pilsner, salt, yeast and rye meal to create a soft and creamy inside and a robust grainy & hoppy crust.And you can try some during the book signing! How 'bout dat?
Tomorrow, I'll be across the street from my alma mammie, Franklin & Marshall College, at Iron Hill Lancaster, offering this fine new book between the hours of 5 and 9 PM. I understand there will also be an Iron Hill Bottled Reserves Tasting (a chance to sample some of their decidedly bigger -- and excellent -- beers), raffles, and some F&M alumni stuff going on. More than just me and the book, in other words!
There's a third event on Saturday: I'll be at Classics Book Shop in Trenton, NJ (117 S. Warren St.) from noon to 2 PM. If you haven't been to this fine, independent bookstore, you should come on out. (It is also a short (<10 minutes) walk from Joe's Mill Hill Saloon. Just sayin'...)