This inspired Belgian-style Trippel has a hazy golden hue and the aroma of citrus with hints of banana and clove. Predominant Belgian malt flavors give way to a subdued bitterness in the finish. Winner of a Gold Medal at the 2009 Great American Beer Festival and named by Mens Journal as best Belgian beer brewed in America for 2009.

  • Malts: Malto Franco-Belge Pils Malt, Weyerman Acidulated, White Wheat, Demerara Sugar
  • Hops: Simcoe, Columbus, Palisades, Amarillo
  • Yeast: Belgian Abbey
  • Original Gravity: 21.5 Plato
  • Alcohol by Volume: 9.5%
  • IBU's: 23.8
  • Formats: 12 oz. bottles, limited draft
  • Availability: Year Round

Flying Fish Brewery

When Gene Muller founded Flying Fish Brewing Co. in 1995, he did so first on the World Wide Web – making it the world’s first virtual microbrewery. That early Web site helped generate positive press coverage and helped attract the investors needed to make the virtual brewery a real one. Muller said the idea was to make the Web site “This Old House meets the World Wide Web”—letting people go behind the taps and see the thousands of details needed to put a craft brewery together.

Flying Fish is located in Somerdale, New Jersey. In a state that once boasted 50 breweries (and by the end of 2015 may once again boast that number), it was the first microbrewery in Southern New Jersey and the first new brewery built in that part of the state in more than half a century. From its opening in late 1996, Flying Fish has increased its capacity more than 20x and become the largest of the ever-growing number of craft breweries in the state.

In 2012, the brewery moved from its original location in Cherry Hill to a new facility in Somerdale. The facility boasts many sustainability features, to brew beer in the most environmentally friendly way possible.

Flying Fish now produces a range of beers year-round, along with a variety of seasonal specialties. The Tasting Room features weekly one-off and barrel aged beers. Flying Fish is seven-time medal winners at the Great American Beer Festival, the most of any New Jersey brewery.

Vino is one of the more popular drinks around, now, in order to try a bottle, all you've got to do is make an order online, and the finest wines Australia has will be delivered to your home.

Many people the world over enjoy their wine. From dinner tables in Italy, to posh restaurants in France, from the mountains of the Alps, to the low lands of Spain, this fermented fruit beverage has long been enjoyed by people for millennia. It's actually a staple on most dining tables of homes and restaurants, it is usually ordered at bistros and bars, a favourite nightcap, and it is even a requirement in the practices and traditions of certain religions, such as in Roman Catholicism and in Judaism. These wines Australia has are both a necessity and a luxury, with numerous people enjoying them because of their unique taste and is a drink that many cannot do without.

Wine is almost as old as man, since we have actually been enjoying it for countless years now. Many scientists and historians recognize that wine was initially made as early as 8,000-6,000 B.C. in Georgia and Armenia, using the European grapevine called vitis vinifera, a largely popular type of grape that's cultivated in all regions of the planet except Antarctica. From that point, wine along with the secrets of winemaking, called viticulture, spread to all the corners of the world, including the country of Australia, where many bottles of the best Australian wines are made and purchased [as evidenced through the simple fact that domestic, export, and (online wine sales Australia) reach towards the billions of dollars on a yearly basis as reported by the Australian Government].

Some of the best recognized bottles are wines Australia has, and are grown in over 60 recognized wine regions in the country. The best wines Australia has are produced in places such as Margaret River, Tasmania, Hunter Valley, Barossa Valley, and McLaren Vale. The best Australian wines are produced from many different varieties of vitis vinifera. It is possible to many different kinds of this European grape; among them are Pinot Noir, Chardonnay, Cabernet Sauvignon, and Gamay. Among these varieties, just about the most commonly grown and made to the best Australian wines are Cabernet Sauvignon and Riesling.

For those who would like to enjoy their most favorite wines Australia provides, they can now do so through web pages created by the many different wine companies and wineries in the country. A lot of companies and entrepreneurs saw the huge benefits presented by the world wide web, with it having the ability to provide businesses with an innovative technique to connect with new potential clients and to enhance existing relationships with old ones.

Now, to savor the best Australian wines, all you have to do is get connected to the world wide web, log on to a company's website, place your order, and your wine will be taken to you instantly and hassle-free. No more waiting in line, you can forget about going out of your way, you can eliminate unnecessary expenses such as spending for transportation and fuel; these online wine stores don't just provide convenience, but they also help nature by eliminating the pollution caused by the transportation you will take to buy wine and any other additional waste produced by your trip.

The next time you decide to enjoy your next glass of wine, make sure to get a bottle of one of the best Australian wines by simply logging on to a website and ordering the one you'd prefer. There isn't a more perfect time than now to do it.

Blithering Idiot, 11.1% ABV, is brewed in the British tradition of balanced, hearty ales.  It’s a deep-copper ale with notes of date and fig. The finish is warm and fruity and begs for the next sip.

Enjoy Blithering Idiot in a brandy snifter or wine glass with full-flavored meats and cheeses or as an after dinner drink. This wonderful brew is available year-round. Lay a few down. Aging only helps a barleywine develop more complexity. This fine ale will keep for years. We feel comfortable setting our “Best By” date out to five years beyond the bottling date.

The Company

Wey•er•bach•er    (w?? • ?r • b?k? • ?r), n.  the original spelling of the Weirback family name used by the first immigrants from Germany about 200 years ago. The spelling has morphed slightly over time, but we thought the original was best for the brewery.

Phonetically that’s  “wy-er-bock-er” or “why-er-bock-er”

How it came to be

Weyerbacher Brewing Company was founded in 1995 by Dan and Sue Weirback.

In the beginning, I was an avid homebrewer and big fan of the blossoming new craft beers that were hitting the market.  One weekend in late 1993 while vacationing in Vermont, Sue and I toured the Long Trail brewery, back when it was in the basement of an old mill.  I was looking for a new business to get into but it was Sue who suggested we start thinking about starting our own brewery.

Nearly two years later, Weyerbacher Brewing Company was born in a livery stable in downtown Easton, PA.  Launched in August of 1995, the original concept was to make some mainstream microbrews, like a Pale Ale and ESB. Boy did we take a wrong turn!  In 1997 we brewed our first big beer, Raspberry Imperial Stout, which happened to be one of Dan’s favorite homebrew recipes.  As hard as it was to get people to care about another “Pale Ale” in a sea of pale ales, people seemed to stand up and take notice of Raspberry Imperial Stout.  The following year we brewed Blithering Idiot Barleywine and began brewing Belgian beers as well, like our Merry Monks’ Ale (originally called “Belgian Style Tripel”).  This was the time when our path was set.  “Let’s make full-flavored high-quality brews for a discerning customer.”  We haven’t looked back.

From 1998 to 2001, we also ran a brewpub at the same site.  It was a great vehicle for getting the beer into the hands and mouths of a greater number of people.  Cozy, friendly, and warm, it was a fantastic success, but that success came at a cost.  As a struggling small company with limited personnel, it became difficult to run two different businesses at the same time.  I was brewing from early morning to mid-day and running the kitchen for the afternoon and evening.  The retail sales were beginning to pick up steam and it was clear that we would soon outgrow the space we were in, which was only about 4500 sq. ft.  We made the decision to move to a larger, more modern facility at the end of 2001.  Sadly, for our many loyal customers, that meant the end of the pub as well.  Once we settled into the new place, and were no longer in the restaurant business, we could concentrate on improving the quality and constancy of our brews and our packaging.

The building itself was not just bigger, but much more conducive to producing beer.  By that I mean that it was a whole lot easier to move two thousand pound pallets of beer around than in a two-story barn.  We have since expanded further and now have nearly 20000 sq. ft. of space with plans on expanding.  We have also expanded our sales territory substantially to 18 states including most of the Atlantic coast states in addition to Ohio, Nebraska, and Wisconsin.

Our new facility, also allowed for growth and improvement in our equipment.  Our 10bbl brewhouse required a tremendous amount of labor to produce the quantity of beer we needed.  With the end of 2005, we welcomed our new 25bbl brewhouse which we purchased from our friends at Victory Brewing Company.  It is a fantastic brewhouse.  The increase in quality was astounding.  It helped us produce cleaner tasting beers while doubling our output.  That’s a nice combination.

From day 1, we used a small bottling line called a “Meheen”.  It worked great when we were small, but our workloads got larger and larger and the hours got longer and longer.   By the summer of 2007, the bottling guys were coming in at 7am and were working until 7, 8, or “until”.  This was about to cause a revolt!  It was clear that a change had to be made.  Bottling lines are expensive!  We were not sure if we could make it happen, but while searching the web for equipment listings I came across an old 1976 Krones rotary filler in Canada that was in our price range.  Chris Lampe, our Production Manager, and I were on a plane to Winnipeg by the end of the week.  The machine had sat unused for 3 years or so but was in fabulous condition.  While discussing the lineage of the machine, it was discovered that a former employee of Krones, Peter Markl, had started a company refurbishing and updating these old lines and this machine was one of his babies.  The machine was quickly purchased and was moved to our plant.  Lampe and his crew got the machine in place, replaced gaskets, and made enough adjustments to get it working.  We thought it would be a good idea to have the guy responsible for the rebirth, so we flew Peter in from Germany a few weeks later to make some tweaks and replace a few more parts that had the machine running like a cheetah.  Our top speeds on the Meheen were at around 100 cases per hour and this machine was doing nearly 250 cases per hour.  Now that’s improvement.

We have also upgraded the brewhouse with a new 40bbl boiling kettle and a 40bbl whirlpool.  These two vessels allow us to make 40bbls of beer at a time rather than 20bbls.  We are continually trying to add new equipment and new people to the organization to help us continue to make great flavorful beers!

In the future, we will strive to keep the spirit of creativity and our passion for flavor the focus that drives us.

Independence Beer Garden

Located across from the Liberty Bell, the aptly named Independence Beer Garden brings 20,000 square feet of outdoor drinking and eating space to America’s most historic square mile. Helmed by chef-restaurateur Michael Schulson of Sampan fame, the seasonal beer garden has installed a new rotisserie to complement its all-American food and drink menu.Located across from the Liberty Bell, the aptly named Independence Beer Garden brings 20,000 square feet of outdoor drinking and eating space to America’s most historic square mile. Helmed by chef-restaurateur Michael Schulson of Sampan fame, the seasonal beer garden has installed a new rotisserie to complement its all-American food and drink menu.

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