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Tom

10 Questions With... Breweries

10 Questions With Bonsaw Brewing Company’s Brewmaster A.J. Stoll!

We finally made it to Bonesaw Brewing Company in Glassboro, N.J. to do our “10 Questions with the Brewer” Brewmaster AJ Stoll. If you are like us, you have been following construction of this Brewery over the last year or so. Bonesaw was one of the first breweries in our area to be built from the ground up and we were curious about what it would look like, and more importantly how good the beer would be. From the moment you pull into the parking lot, to entering into the massive taproom, to the first sip of beer, one word comes to mind:  Craftsmanship. What Dr. Rich DeVerniero, and brother-in laws David & Allen Doe, and Brewmaster AJ Stoll have created is a total sensory overload. From the custom light fixtures crafted by Dr. Rich himself to the impressive live edge bar, and wood work done by Randy P. Goodman of Random 8 Woodworks. All 4 owners were heavily involved with every single phase of construction. Bonesaw Brewing consists of a 17 BBL (20HL) brewhouse with 10-50 BBL (60HL) fermenters and 2-50 BBL (60HL) Brite tanks. He also has a few freshly filled barrels that I can’t wait to try.

Brewmaster AJ Stoll took the long way to get to N.J… He is originally from Orange County, California, where his brewing journey started at Seven Bridges Organic Homebrew Supply in Santa Cruz. AJ got the bug early, and the supply store gave him a way to stay in touch with it (Plus the discounts didn’t hurt either). While at Seven Bridges he actually worked with Tim Clifford and Jason Hansen who went on to open Santé Adairius Rustic Ales in 2012, and are really making some great beers. After college, AJ got an assistant brewer job with Seabright Brewery. After a short stint there, he moved on to his first Head Brewer job at Ukiah Brewing Co. From there he moved to Figueroa Mountain Brewing where his Imperial IPA Lizard’s Mouth was nominated for best new beer in 2014. Along with dozens of awards he helped Figueroa grow from 1,200 BBL to 20,000 BBL per year in production. 

Later on in 2014 AJ got the opportunity to go to Kerry, Ireland where he helped start-up Killarney Brewing Company which has become well-respected in the beer world. Although AJ joked that it only rains twice for 6 months at a time he was taken by the beauty, and the 40 shades of green. Something else that was surprising to him was that most of the 10,000 BBL they produced sold in just a 10 mile radius which confirms that the Irish love their beer. 

The time at Killarney lasted about a year, and it was time for AJ to come back to the states. In 2015 he found himself at Funky Buddha in Florida where he helped get their Brewhouse in order before it was sold to Constellation Brands. Then like the song say’s, I’m going back to Cali. When he got back to California he started working as a consultant with the plan to work with as many different breweries of all sizes to absorb as much experience as he could. He helped start new breweries, and helped tweak existing ones until he got the call to be the Brewmaster at Bonesaw.

1. What was the first beer you brewed, and how was it? 

It was an all grain Belgium double kit which I brewed twice before I wrote my own recipe for a Maple Buckwheat Brown Ale, and my love for brewing spiraled out of control from there. The first batch didn’t come out exactly like I hoped, but all the next ones came out good, and drinkable.

2. What is your favorite style to brew, and why?

I’m a chameleon when it comes to that. I like to brew darker beers because it makes the whole brewery smell good. Being from California I do love to brew IPA’s, but if I had to pick a favorite it would have to be Lagers. They are the hardest, and most transparent. If something goes wrong everyone knows it. I also like Pilsners for the same reason.

3. Do you look at ratings on Untapped, Beer Advocate, or Rate Beer, and does it influence your recipes?

I do look at them from time to time just as a quality control check to see if there’s a problem. I’m really not looking to see if someone liked the beer, but more if they went into one of our accounts and got a beer that tasted funny. It does not affect my recipes at all. We have 16 beers on tap right now with all different styles, so if you can’t find something it may be you just don’t like beer.

4. How do you stay connected to the local area in relation to sourcing ingredients?

That’s one of my favorite things to do everywhere I’ve been is to use local ingredients. We use local honey for some of our beers as well as malts from Rabbit Hill Farms which has been a nice recurring theme to this question. Our peaches, and pumpkins are all local, and our coffee is roasted right in Pitman. It’s not just the freshness, and quality, but supporting local businesses that support us.

5. What is one tip you would give home brewers to make better beer?

Don’t be afraid to dump a batch and start over if you’re not happy with it. With all the books and internet it’s much easier to get it right the first time than it was 20 years ago.

6. What is the one piece of advice you would give to someone who wants to open a brewery?

Don’t assume that because you are a home brewer that you’re a brewer. I’m not saying you can’t make the leap to a 3 BBL system, but it would be a good idea to bring someone in who has big system experience. Try to get some professional schooling or an internship with a bigger brewery. Make sure it’s your passion.

7. If there was a beer you could brew with no regards to cost, production, or sales, what would it be?

I would probably brew a Triple IPA with some of the more expensive, and hard to get hops like Galaxy etc. I would also love to try an Ice Bock (Eisbock) which is where you freeze and remove a percentage of the water to increase the alcohol content, and turn it into a Triple Bock. I can’t legally do it in New Jersey because it’s distillation, but it would be pretty cool to do. A Stone Beer would be interesting to try also. It’s when you super heat rocks and put them in the kettle to get it to boil.

8. Looking back to opening day forward, what was the one thing that happened that surprised you?

How many people showed up to drink beer, and support us. We obviously wanted to be successful, and built this place for the consumer, but the response was very humbling. We only had 2 beers for the first 2 weeks, but the place was packed, and we were extremely grateful for it.

9. Other than your beer, what is your go to after a long day at the brewery?

I still love Yuengling. It was hard to get in California and Florida so it was a treat when I could get it.

10. Where do you see the brewery in a year? In 5 years?

We are planning on growth of course. Our taproom is our most important thing right now, but we want to expand out with our accounts to more of New Jersey and Philadelphia. We also have plans for a second building in the back lot where we can not only make more beer, but more interesting beer. We just filled our first set of barrels which is something we want to continue to do more of. In 5 years we would love to build another Bonesaw probably in South Carolina somewhere. Rich, Dave, Allen, and I really enjoyed building this one, and our fingerprints are on almost everything in here. We are not the kind of guys to stand around with clipboards, and would love to do this again.

Bonus: What’s the best beer you ever had?

I have a couple ones. I would have to say a Rodenbach Grand Cru for sure. I had a 10 year vertical of Bigfoot Barleywine from Sierra Nevada that was really good. It’s also an experience that makes a beer the best one. If I really had to pick one it would be the Augustiner Helles’ Lager I had sitting in the Augustiner Beer Hall in Munich.

Bonus 2: What do you listen to when you’re brewing?

I have to have music playing when I’m brewing. I’m all over the place when it comes to music. The other day I listened to The Killers all day. Some days I listen to older country music, or I’ll get on a Peter Gabriel or Genesis kick. You can never go wrong with 80’s heavy metal either.

I would like to thank AJ, Rich, Dave, and Allen for being such gracious hosts, and taking time out of their day to sit down with me. One other thing I noticed was that the entire staff was extremely friendly and knowledgeable which was the cherry on top of the whole experience. Do yourself a favor and stop by if you’re in the area. They also have nitro cold brew coffee on tap as well as homemade sodas for you non beer people.

                        As Always

                     Enjoy Your Pour!

Beer 101 Breweries

Tom Spends A Day With Brewer Tadhg Campbell of Slack Tide Brewing Company

We have been sitting on this article for quite some time.  Not because it wasn’t done well, we just wanted to hold onto it until Slack Tide Brewing Company was ready to release their first run of cans.  While we were awaiting the boys to let us know, something very cool happened, they went out and one a Bronze Medal at The Great American Beer Festival for Avalon Amber Ale!  So as this article goes to press their cans of Angry Osprey, Bell Buoy, and Tipsy Dipsy are available in 12 oz 6 packs at the brewery and select locations around South Jersey.  Without further adieu, here is Tom’s article born of sweat and hard work while yours truly sat in air conditioning!

John Couchoud, Editor-In-Chief

A Day With The Brewer

I recently spent a couple days with Tadhg Campbell of Slack Tide Brewing Company  to experience what a brew day consists of. The first day started with cleaning and sanitizing the equipment that will be used for the day. On day one Tadhg and assistant brewer Shawn Karge were going to be brewing a BBL batch one of mine and my wife’s favorite, Avalon Amber Ale. Apparently we are not the only ones who think that.3   This beer just took home the Bronze in the American-Style Amber/Red category for the Avalon at the Great American Beer Festival. Tadhg mentioned to me that it’s not a popular style, but I don’t understand why. It has beautiful color, and a nice toasty, malty flavor. For this batch we milled 110 lbs of base grain, and another 90lbs of specialty malt grains. While the grains did their thing in the Mash Tun we started cleaning kegs, and getting things set up to transfer Sand Spike Session IPA from the fermenter to the Brite tank. While the Sand Spike transfer was taking place I was able to clean 12 half kegs and 19 sixtels in their Keg Commander cleaner. We will be filling those the next day with Sand Spike, their Session IPA. My first day was only about 3 hours, but it was a great warm-up for what was to come on day 2.

Day 2 started out at a balmy 86 degrees in the brew house at 6am. That day Tadhg and assistant brewer Chuck Wieland were going to be brewing a double 10 BBL batch of Bell Buoy,  their award wining Belgian Blonde .  The grain bill for each batch will be a little over 700 lbs. While the first batch of Bell Buoy was in the Mash Tun we started kegging the delicious Sand Spike out of the Brite Tank which yielded 12 half kegs, and 19 sixtels which I had cleaned yesterday. By 8:30 we had the first 10 BBL batch of Bell Buoy in the Brew Kettle and all of the Sand Spike in kegs.  It is balmy in the brew house, currently in the low 90’s, thankfully the cloud cover is saving us. As I thought about the process of brewing, the one word that keeps popping into my head is “multitasking”. As Forrest Gump said “There’s always something to do and somewhere to go”. It’s 9 am, and we start to sanitize the 20 BBL fermenter that housed Sand Spike the day before, and will be the new home for the double batch of Bell Buoy for a couple of weeks. At around 10 am we add the hop bill to the first batch of Bell Buoy and start to pull out the spent grains from the Mash Tun which will be picked up by a local farmer to feed his livestock. I also took some of the spent grain and made a batch of chocolate chip cookies with them that turned out really good (Editor’s Note:  They were good!). The sun is out, and it’s about 100 degrees inside the metal building which houses the brewing operation.  so much for me and my big mouth talking about the cloud cover. As we finished removing the first batch of spent grain, Tadhg started pumping the Bell Buoy through the heat exchanger, and into the freshly sanitized 20 BBL fermenter.

As always there is something to sanitize, and prep for the next stage. It’s like a grain, hops, water, and sanitizing symphony that is kind of special to be a part of. It’s now 11:25 am and is about 110 degrees in the brew house, Chuck is moving to the taproom, and we are joined by sales representative Jordi Nicolau to finish up the day in the brew house. We are now ready to move the second batch from the Mash Tun to the Brew Kettle, and we are still sanitizing the Brite Tank to get it ready for the next batch of liquid gold to go in it. Time check is now 12:45 pm, and I just pulled out the second batch of grain from the Mash which comes in at about 1800 lbs when saturated, and the second batch is boiling. Although Tadhg’s day is far from over I’m ready to taste test some of the Sand Spike we kegged, and grab a few crowlers for the 4th. I can’t thank Tadhg, and his brother Jason, and everyone at Slack Tide that I worked with over the 2 days. It was an awesome experience, and it was hot, and hard work, but if you love what you do you never work a day in your life. I can’t wait to do this at another brewery, and have another great experience.

And, as always, Enjoy Your Pour!

                                       

10 Questions With... Breweries

10 Questions With…Ingrid Epoch, Head Brewer of Tuckahoe Brewing Company

I recently sat down with the new Head Brewer of Tuckahoe Brewing Co. Ingrid Epoch to talk about her past, and present with Tuckahoe Brewing. Ingrid started out her professional brewing career with Devil’s Creek Brewing in Collingswood in the spring of 2016. In September of 2017, she brought her skills to Forgotten Boardwalk Brewing where she brewed until April of this year when she became Head Brewer of Tuckahoe Brewing Co. Although I only had a short time to interview Ingrid due to a rigorous brewing schedule, I got the impression that this is going to be a good fit. While she will continue to brew our favorite recipes we have enjoyed over the last 7 years, she will also bring in some new styles for us to enjoy. I’m really excited to see what the future holds for Tuckahoe Brewing. To learn a little more about Ingrid I asked her our 10 questions which is one of my favorite assignments because of the great tips and knowledge they produce.

What was the first beer you brewed, and how was it?

After reading “The Complete Joy of Home Brewing” by Charlie Papazian AKA “The Bible” to most homebrewers I knew I was going to love to brew. I started out more ambitious than most and made an all grain Barrel Aged Russian Imperial Stout. It had some off flavors and didn’t come out as I had hoped, but my friends liked it. They were not as experienced at the time with craft beer so they were not as critical as I was.

What is your favorite style to brew, and why?

Although I really love to brew Belgium beers there is such a broad range of answers to that question. I love brewing all the seasonal beers for the variety. I love a great Quad in the winter, and a good Saison in the summer, but my favorite time is fall when my first run of Stouts start to come out.

Do you look at ratings on Untapped, Beer Advocate, or Rate Beer, and does it influence your recipes?

More than I really should. I don’t mean to sound pretentious, but I know what I want from my recipe better than someone who is reviewing it. In the end, I want to make beer that I like to drink, and it seems most people like to drink it as well. I do like it for legitimate concerns like bad draft lines, and if there is any out of date kegs floating around out there. The best piece of advice I got was to lose my Untapped account.

How do you stay connected to the local area in relation to ingredients?

Great question right at this time. We are using malts from Rabbit Hill Farms in a collaboration beer with Slack Tide Brewing that will be out soon. We try to get local hops to do small wet hop collaboration batches. Even more local I’m trying to grow hops on the side of the building. Of course, we are using some blueberries for a Saison that we are making, and we use local produce in the Firkins we do every 3rd Thursday.

What is one tip you would give home brewers to make better beer?

Get the right equipment to measure things properly. Do not rely on the old school eyeball method for anything. Although cleaning is the biggest part,  monitoring your recipes should not take a back seat. The one thing that helped me make the jump from a home brewer to a professional brewer was keeping good records. I have sheets that I write down every possible thing so I can consistently hit those marks every time. Repeatability is the difference between home brewing and professional brewing.

What is the one piece of advice you would give to someone who wants to open a brewery?

Save up twice as much money as you think you will need. Also, you need to realize you will need at least 6 months from the time you brew your first beer to the time you sell your first beer. What has become a common answer in New Jersey is be prepared to wait for permits, licenses, and whatever else comes up. Have your brand, know your brand, and understand it. There are a lot of great breweries making really good beer so you need to know how you’re going to sell it, and who you’re going to market it to. That needs to be part of your package from day one. The label on the outside is just as important as the beer on the inside.

If there was a beer you could brew with no regards to cost, production, or sales what would it be?

I would do a high ABV Scottish Export Stout, but barrel age it in Oloroso Sherry Barrels that they use for scotch. It would be a Scotch on Scotch. The barrels are extremely expensive, and the grain bill I have written up for it is prohibitively expensive too.

Looking back at your first day forward, what was the one thing that surprised you?

Having an insane amount of good, knowledgeable help was great. Everyone was so into the program I wanted to put into place. A lot of time when a brewer leaves everyone follows, but that wasn’t the case here.

Other than your beer, what is your go-to after a long day at the brewery?

Not to sound cliché for the area, but Tonewood’s Fuego. It’s so great, and I only live a couple blocks from the brewery so it’s easy to pop in and fill my growler.

Where do you see the brewery in a year? In 5 years?

We want to double the capacity by adding 2 more 30 BBL fermenters, and 2 additional 30 BBL Brite Tanks. In 5 years I would love to see us distributing in all of New Jersey, in Philadelphia, and beyond. I want us to be in Delaware, and possibly the eastern shore of Maryland.

Bonus 1: What was the best beer you ever had?

 It was a Foudre Aged Sour Saison from Stone Brewing that I had at a dinner they hosted at The Blue Monkey in Merchantville.

Bonus 2: What do you listen to when you brew?

Almost always listen to 36 Chambers by Wu-Tang when I boil because the album is about an hour so it’s a mental focus thing since I know when the end is coming. Other than that we self DJ and someone puts on an album and we rock and roll.

Join us at South Jersey Beer Scene in welcoming Ingrid to Tuckahoe Brewing, and stop in to say hi, and have a beer. I’m really excited to try one of her recipes. 

And, As Always, Enjoy Your Pour!

                                       

Beer Biz Profiles Events

Talking Beer With Guy Corrado of Eastern Homebrew, Sponsor of the SJ Beer, Food, And Music Festival Homebrew Competiton!

I recently sat down Guy Corrado, owner of Eastern Homebrew located on Tilton Road in Northfield, to talk about the Homebrew Supply business, and his upcoming 2nd annual Homebrew Competition at the South Jersey Craft Beer, Food, and Music Festival being held at ACCC on Saturday, June 2nd. Guy opened his doors in July of 2015 and has been supplying a great many of the homebrewers in the South Jersey area ever since. Guy worked in corporate sales for 33 years and would homebrew as a hobby.  He found homebrewing to be very therapeutic and learned his craft over many years. He also worked part-time for Shawn Grigus at Tap It Homebrew Supply in Egg Harbor City. When Shawn closed to open up Tomfoolery Brewing with Gayle D’Abate in Hammonton, Guy saw a need in the area and put his plan into place to open Eastern Homebrew.

Guy initially started making wine after a visit to his sister out west and she introduced him to the hobby. He found that the homemade wine didn’t give him an allergic reaction like commercial wine did. When he decided to expand into brewing beer he dove right into brewing a Triple Belgium from an extract kit, and another brewer was born. From the beginning, Guy didn’t have a favorite style, he likes to brew them all. He really enjoys the seasonal brews, as do most of us. I think seasonal brews give us all something to look forward to all year long. When I visited, Guy had just finished brewing a Kölsch which should be ready right when the weather gets warm. He also enjoys brewing German Alt’s, Anchor Steams, and California Commons which are a 100%  American Lager. These are not your normal choices for home brewers, but Guy loves a challenge. He does most of his brewing in The Grainfather which is a nice self-contained system that he sells at the store. I tried a few samples that he brewed in it, and I must say it does a really nice job. Guy is kind of The Godfather of The Grainfather.

As I was sitting in the shop, I noticed he had a beaker of yeast swirling away being conditioned for an Apricot Sour Berliner Weiss. With a background in chemistry, I quickly realized Guy has a wealth of knowledge and really cares about helping people make better beer. “You don’t get into the homebrew supply business to make a lot of money,” Guy told me, “You do it for the joy of it all.”  Like most breweries, it has taken him about 2 years to break even and to start making a living. Most of his business is repeat customers, but he does see some new faces come through the door which is nice to see the craft is still expanding.

Guy has tons of stories of helping brewers reach their dream. One day, not long after Guy opened, There were a couple of guys who stopped in and said they wanted to learn how to brew with the goal being to fulfill their dream of opening up a brewery. Guy started to show them some extract kits, and they said, “No no! We want to do all grain, and we want the best equipment you have”. Guy questioned, “are you sure?” They replied “You don’t understand. We run into burning buildings when people are running out!” Those two gentlemen were Kurt & Karl Hughes who are now the owners of Bucket Brigade Brewery in Cape May Court House, N.J. Another pair of Guy’s steady customers are Jason Filoon and Tim Smith who are in the process of opening up Devil’s Alibi Brewing.  Jason and Tim have been creating quite a buzz in the Homebrew competition circuit the past few years. We wish them the best of luck making their dream come true so more people can enjoy their beer. I’m sure they may have an entry or two in Guy’s Homebrew competition which is taking place on June 2nd! I’m sure there many stories like this, and we thank Guy for being a great steward of this craft.  I truly enjoyed my visit with Guy at Eastern Homebrew, and can’t wait to see him at The South Jersey Craft Beer, Food, And Music Festival being sponsored by The Joe & Rachel Show on Cat Country 107.3.  Make sure you stop by and see us at our booth at the event!  We will be selling some of our  T-Shirts and will have a few special surprises for you!  Hope to see you there!

And, As Always, Enjoy Your Pour!

For more information on Eastern Homebrew, visit them on the web at www.easternhomebrew.com

Visit Eastern Homebrew on Facebook @easternhomebrew

 

 

For Tickets and Information on the Joe & Rachel Cat Country 107.3 SJ Beer, Food, and Music Festival follow the link HERE

Breweries

Mudhen Brewing Co. of Wildwood is Open For Business!

This past week we had the pleasure of visiting Mudhen Brewing Co. in Wildwood, the latest venture of Brendan and Robin Sciarra who also own the Dogtooth Bar & Grill just around the corner. The name Mudhen takes its name from the nickname given to the first passenger train in Wildwood which started running in 1883. The train would have to take a bridge through the marshlands from Cape May Court House and was often washed out during high tide, thus the legend of the MudHen was born! We arrived shortly after they opened and the place was already buzzing with activity.  As we walked up we were impressed with the transformation from what was once Harley Davidson of Wildwood to this impressive new brewpub.  The outside of the building is emblazoned with a giant Mudhen sign that fits the Doo Wop atmosphere of Wildwood perfectly.  The brewhouse itself is able to be seen from the street through glass garage doors which will allow you to watch Head Brewer Tony Cunha doing his craft.

We met with Marketing Director and Resident Artist Russ Simmons for our tour of the Brew House and restaurant area. Russ is also responsible for the impressive artwork for the labels on the crowler cans, and the original paintings can be found hanging upstairs in the 2nd-floor loft hallway.  As soon as you walk through the door you realize a lot of thought and craftsmanship has gone into this establishment and as Russ walked us through the building he pointed out many details that were carefully selected to add to the overall theme of the brewery.  From the reclaimed bricks and doors brought in from Philadelphia to the wall leading up to the 2nd-floor loft that is adorned with Oak Barrel Staves which give the wall a 3D effect, there is a stunning attention to detail and style that is truly remarkable.  The main room is large and has an industrial feel with high ceilings and rows of tables that remind me of a German Style Brewhaus, communal but far enough apart that you are not on top of each other. Although the high ceilings and big space may remind you of a lot of breweries you have visited, it’s clever use of large round lighting fixtures covered in fabric and a large wall hanging of a Mudhen that help deaden the sound and allow you to have a conversation is a welcome sight.  The bar lines the entire West end of the brewery, just below the reclaimed brick wall with the initials MH smack in the middle.  Just off the main floor is another area called  “The Wildwood Bar” that has high tables along with another bar.  The main wall of the room has the “Wildwood” sign that was in the Harley Shop.  The room also has a glass garage door that can be opened in nice weather. Right outside the garage door is a great outside area with picnic tables, a fire pit, and corn hole.  Back inside, there is a stairway that leads to the aforementioned loft area. Once you are up on the 2nd floor you have a great view of almost the entire restaurant. In addition to the extra seating for dining, there is a nice lounge area that is decorated in a very eclectic style. There is a nice half moon bar as well as restrooms.

The other thing that is different than other breweries in our area is they are also a restaurant with great food. This also means they are not allowed to distribute outside of the brewery, but they can fill growlers, and crowlers to take home. When Brendan was ready to develop the beer for Mudhen, he hired renowned consultant Scott Morrison.  Scott is one of the most sought-after consultants in the business and has a closet full of medals from The Great American Beer Festival and The World Beer Festival.  As for the beer, the evening we visited they were offering 6 different beers with a wide range of styles. From the Mud Light Pilsner to the Baker’s DIPA, Brewmaster Tony Cunha has made something that will fit everyone’s palette. With a degree in Hospitality Management from UCF, Tony definitely knows how to make people happy. After stops in Vegas, Orlando, and Baltimore as a restaurant manager, Tony realized he wanted to turn his love of home brewing into a career.  In 2013 Tony began to follow that passion and started at Rock Bottom Brewing in King Of Prussia. His next gig was at Sterling Pig Brewery in Media, Pa,  with Multiple GABF Medal winning brewer Brian McConnell, who Tony had worked with at Rock Bottom. It was at Sterling Pig when he heard that Brendan was planning on opening a brewery in Wildwood. Tony, who has his roots at the shore and is a graduate of Lower Cape May Regional High School, immediately knew he had to be the brewer, and the rest is history.   We spoke with Tony at length in the brewhouse and it is clear that they couldn’t have made a better choice to brew!  I’m really excited to sit down with Tony after Labor Day when he can catch his breath, and do our “10 Questions With The Brewer”  feature.

After we spoke with Tony and Russ, we decided to stay and sample some beers and have dinner.  The food was more than typical bar fare with a wide range of interesting cuisine.  There is a heavy barbecue presence, but I have no doubt that there is something on the menu for everyone!

Needless to say, we were suitably impressed with Mudhen and had a great time!  Being one of the few brewpubs in the southern part of the state, we suspect that this will be one of the go-to places for those who visit South Jersey this year!

Thanks to Tony, Russ, and the staff for being such great hosts and we look forward to seeing everyone again soon!

And, as always, Enjoy Your Pour!

Mudhen Brewing Co. is located at 127 West Rio Grande Ave, Wildwood, NJ 

For more information, visit Mudhen Brewing Co. on the Web at www.mudhenbrew.com

Follow Mudhen Brewing Company on Social Media @mudhenbrew