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” re at tower hill brewery herein shall fall which is unlike any place we ve ve been to since i ve been doing the show now i say that because place legitimately doubles as a brewery and a restaurant and everything s made in house watch. It now in this week s episode of cheers to you we re his family correct. The owner of tower hill brewery. Right here in chalfont.
Now you guys are tucked in right off. West butler avenue. Beside her friends here skylines haven t we are there not too long ago. I d love to hear more about your business.
I ve heard a lot of great things i know you double as a restaurant and a brewery. So i m very interested to find out what your business is really about that has been my inspiration to go into something like this. It s been a lot of fun trying to match view with you everyone needs some food after the varian beer. I mean it all goes well there s make sure to entice your palate you know it and it doesn t necessarily have to be spicy or salty or grease.
But it just took lots of flavor with my goal. Where are some things that you have a pushing after with your beer and with your food. What are some beers you guys have where the food that your parents well we try to go seasonal you know we just had our pumpkin beer and i matched it with a couple of things couple of fall things. One of my biggest sellers are broke liggins.
80. And cheese nice. Oh pledget arian come with caramelized onions. We make here i m actually sunny so now for the holidays too nice we taking our conditions.
What are some things you have coming out here coming up on the holiday season. Anything special you guys abnormal. We have a barleywine derivative of the city moments. When will that be available for the christmas season actually coming up next week.
Nice i ll get lee looked kind of excited about putting this out there. So you re pretty proud of it s very cold and definitely a holiday excellent. We re here at lou farrell. The head brewer here at tower hill brewery.
Now lou off. Camera. You have a wealth of knowledge regarding craft beer. What you guys are doing now.
I just take me through you know how you got involved in the business. Yeah. It s kind of been a long way i spent some time in restaurants in philadelphia. Did a full friendship kind of show.
But then i decided i sort of like my wife and kids another become everyone so. Understandable yeah. And so i applied for and got an assistant brewer job at first over in bourbon ago. Toby since prohibition and now at tower hill.
I m working in the tiniest brewery around we ve really started without a consistent product. We re having some things that one tap all the time then we ll be tasting to them today. Nice nice. He is speaking of that lets get to the beard.
Here. What do i have in front of it you ve got three the first is our cold beer. This is a german style ale. It s it s a plight thing and i m really happy that it s selling well because it kind of goes against the grain of what other craft breweries and micro breweries are doing because it s light.
It s snappy. It s clean yep. It has maybe a peppery finish yet. And it s kind of our aperitif.
Okay what about this second beer here the second one is actually 1. I m really proud of it s a it s about robert harris porter. Hair was a brewer in philadelphia. They went like that 70 s and it s gonna call is that it s at a coffee or a chocolate coffee that chocolate or five people because i can t i can t figure it out it s coffee to get a little bit chocolate right okay so so we re trying to replicate a colonial for the kind of thing.
There s a great note in washington s papers. Asking for some of order. Some of hair supporters would be delivered to mount really so it s nice. The other thing is the hops in it are hops that i collected.
I collected the risers about 30 ago at a corneal ground since then so really we re growing the hops locally sourced right here absolutely again that s not overpowering. But i mean the taste is just it s unique. It s one of the more unique years of drinks. Yeah.
Good porter porter really shouldn t be heavy. Yeah. It should be dry and clean. But there should be some complexity to it too so you re getting leather black currants and last.
There s a bunch of different things and then the fruity arrow. Character you mentioned you were pretty proud of this. I m guessing. This is kind of your baby right here right yeah.
I hear you i hear that and then this third one. I know i was talking to stanley about this this is your barley wine. Yes think. It s good smile.
He was pretty pumped about that so what do we have going on in well. This is um. This is the strongest beer that we can make in this brewery. Where is the cultures are aperitif.
This is our sheree or brandy at the end of the meal. That s good yeah i like it s not i was expecting to be extremely overpowering. Me you mentioned strong. We re looking for balance well.
I just wanted thank you for appearing on the show. You and stanley have a great thing going on here the whole restaurant brewery thing like it s it s very unique. I don t see a lot of places doing inside with you i wish you guys nothing. But the best.
I m looking forward to see what you guys have to offer in the future like i said. The barley wine is great. I m sure you ll have something else coming out very very shortly after i m sure there s always stuff in the back hiding in the walking. I m short legs get it out when it s great thanks for coming in for a delivered.
Absolutely man thanks for having me and for all you joined us this week for cheers. See you stay tuned next week for a brand new episode. I m adrian sipes. We ll see you then ” .
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