Bowser Beer is giving new meaning to tailgating.

Every dog owner has had that experience where you’re having a BBQ and your dog decides to knock over your beer just to get a drink. Or, maybe you’re sitting on the couch watching a baseball game and Fido gets into your mug. Well, now there’s finally a beer for your beer-thieving pal so that you can enjoy your own without the slobber.

A Complex Transformation- Saison Dupont 2009 and a vintage Saison Dupont 2002.

With summer upon us and a recent near record heat wave, it’s only fitting that my quest for the next vintage comparison lead me to Saison Dupont. While this particular beer has not been a favorite of mine, it’s time to revisit what many have called the quintessential saison.  There has been a lot written lately about the complexity and overall quality of this beer. For this issue, I will be comparing a 2009 Saison Dupont, with a 2002 vintage.

Stephen Mashington describes his first taste of craft beer.

It’s 9pm on a Thursday night at the Deer Park in Newark, DE. The year is 1998, The Vybe is about to go on stage and I know we are going to be packed. I am working the main bar from 11pm-1am and I will be hustling. I’ll be pulling double duty as barback and bartender. I am sitting in the back beer storage room with some of the other floor guys, smoking cigarettes, discussing world politics, conversing about women and other intellectual flavor that is prevalent for the occasion. I’m 10 weeks past my 21st birthday and someone hands me a Sierra Nevada Pale Ale. It’s getting warm in the building and I would certainly enjoy a cold beer. I ask, “What’s this? I’ve never heard of it before.”

Maybe Adam & Eve were on to something.

With summer winding down and fall just around the corner,your palate may be yearning for something different than the seasonal light-bodied wheat ales, but perhaps it isn’t quite ready for the German-styled Oktoberfest brews just yet. Lucky for you, something sinfully delicious has come our way via the Big Apple. Inspired by the New York City experience, this premium cider is as lively as its origins.

Meet Rob McElhenney & Kaitlin Olson, partner owners of Mac’s Tavern on Market Street in Old City.

This duo may sound familiar for their starring roles on FX’s It’s Always Sunny in Philadelphia, of which Rob is also the creator. Although the show returns with a new season in September, we’re here to talk about their new bar.

Philly Beer Scene: When you were a resident of Philadelphia, what bars were you hanging out in?
ROB MCELHENNEY: Well, I moved to New York when I was 18, so I’m sure the bars I was hanging out at wouldn’t appreciate the publicity.
KAITLIN OLSON: I’m from Oregon, but I love how many local bars there are. It’s not like that in L.A. where we’re from. Ladder 15 is one of my favorites though.

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I’ve tried to learn how to say “One more beer, please” in ten languages, but can only successfully say it in five. I don’t remember why this seemed like a good idea, but it probably happened at a bar while drinking beer! It’s funny how I can relate many events to beer and bars. I grew up Southern Baptist; I didn’t really start enjoying beer until high school was in my rear view mirror. Still, beer has always been around at parties and celebrations. Perhaps it’s the culture, perhaps the friends I have, or simply because we like beer.

NewTaste To An Old Brew
Comparing 2010 Lindemans Framboise to a 2003 aged vintage.

For centuries, the art of cellaring wine has been an acceptable and rewarding process, but ask anyone about the possibility of aging beer, and you are left with confusing and conflicting opinions. The object of this column is to show you that with a little patience, and a lot of will power, cellaring beer can be very rewarding and just as fun.

This month, I’ll be comparing a 2010 Lindemans Framboise with a 2003 vintage. I’ve chosen this beer based on it’s availability as well as it’s remarkable aging qualities. If stored properly, this is a great beginning beer worthy of all beer cellars. In fact, all lambics are already aged before they arrive on store shelves, so the transition is an easy one.