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This year we're kicking off BarCamp Philly 2 with a new event in the spirit of BarCamp that is all about BEER!
BeerCamp is a DIY beer event hosted by Philly's favorite beer drinkers, Johnny Bilotta and Dave Martorana of Two Guys on Beer.
The event will feature 10 local homebrewers pouring their homegrown brews in tasting portions. Learn about ingredients, equipment, and the best-kept secrets behind Philly's kick-ass DIY brews. During the event Two Guys on Beer will lead a tasting and judging of the local brews.
Philly's local sandwich authority Unbreaded will also be on the scene. Prepare your palette for a taste explosion as you sample this unique combination of craft beer and gourmet sandwiches.
Last but not least, we'll have beer on tap from local breweries to supplement the tasting.
Proceeds will benefit Philabundance to help further their mission of driving hunger from our community.
The lowdown on the local Homebrewers who are making this event possible:
Andrew discovered the wonderful world of craft beer before his 21st birthday. Not blessed with being born earlier, he soon realized that homebrewing was readily available. Since the Summer of 2007 he has successfully turned his parents house into a brewery. Fascinated with the art and science of brewing, he has since decided to heed the call to "go pro." It's no surprise to him that brewing beer has far transcended the hobby status. Brewing beer to him is a creative combination of experimentation and balance. It's also a never-ending and thought provoking learning process. Needless to say, it gets him off his ass.
His Beers:Amarillo/Simcoe IPA and a traditional Weizenbock
Newton Brewing Co. is the name for Ben Garvey's nano-brewery and a homage to both the former Newton Colony in South Jersey and Sir Issac Newton, the world's greatest physicist. Based out of his home in Audubon, NJ, Ben has been brewing extract and partial mash ales for the past 4 years for friends and family. When asked if his brewing equipment is high-tech or low-tech, he answers "no-tech," but his influences include local craft brewers Dogfish Head, Victory, and Philadelphia Brewing Co. Ben is also a local musician and has run a blog for the last 9 years at bengarvey.com Follow him on twitter: @bengarvey
His Beer:Apricot Ale: Made with Real Apes (joke blatantly stolen from Michael Scott).
Howard has been brewing with his friends Ari and Mike for the past 5 years. After just a few extract kits in the kitchen they were hooked. They immediately started looking for ways to take it to the next level and haven't stopped since. Howard does 3-10 gal extract batches in his kitchen in Philly and 15gal all-grain batches at their "brewery" in south jersey. Read more about Howard's brews and follow him on Twitter @howdiz.
His Beer:Cherry Wood Smoked Maple Porter
Jon Gross and Jason Marziani totally almost kinda sorta completely just about know what they're doing when it comes to brewing beer. They completed a combined 12 batches of extract-based brews from dark ales, porters, and stouts to lighter reds, hefes, and wheats. As they continue to refine their process in Jason's South Philly Italian basement equipped with a 1940's stove and a double basin utility sink they have yet to have a major explosion, knock on wood.
Their Beers:Spiced Bavarian Weisen and Pumpkin Wheat
Jim is a dual nationality British-American or American-Brit depending on who you ask what sporting event you ask it at. Jim has been brewing for about 4 years and uses a 10 gallon all-grain system made from recycled beer kegs. Most of Jim's beer is traditional style English ales, stouts and American ale derivatives. Almost all consumed by him and friends that take a keg or two off his hands from time to time - you know who you are! Follow jim on Twitter @jmdenmark.
His Beer:Lagunitas IPA clone brew
Chris and John have been collaborating on beer making. "We really can't tolerate boring beers, and strive to create beers that aren't made elsewhere (and sometimes shouldn't be made at all.)" Follow them on Twitter @ScienceProjBrew.
Their Beers:Kona Hazelnut Imperial Brown Ale and a Black Cherry Vanilla Porter.
Reed has been home-brewing in his kitchen for about 3 years. So far all 5 gallon batches with extracts; and mostly ales. To combat the challenge all brewers face of rapidly cooling wort after a boil, Reed cobbled together a self-made immersion chiller with cheap parts from Home Depot, and is always on the lookout for new ways to improve the process.
His Beer:Kolsch-style, which represents firsts for Reed both for using dry extracts and CO2 carbonation instead of sugar
Rob and Marcin have known each other since the third grade of elementary school, and started enjoying great beer together not long after graduating high school...wait, er turning 21. They started brewing beer together about 2 years ago after deciding one day that even though the craft beer market is great in America, they wanted to expand upon it. Brewing beer turned into somewhat of a hobby with endless room for experimentation. With their beers made for BeerCamp, they celebrate their 13th and 14th batch of beer brewed.
Their Beers:Oaked Hoppy Amber Ale and a Dunkelweizen
