|The kid is now 22...|
There were questions then. Would it catch on? Would it thrive in this "catchment area" and bring a good ROI? Would it be as successful as the first?
|Brendan Anderson in the Princeton pub|
In the New Hope facility, he works with a Somerset County, NJ guy named Matt Suydam of the legendary Suydam Farms.
With a history dating back to 1713, the farm still provides produce for local restaurants, and it was the site of a nano-brewery experiment some years ago. Growing its own hops, the small operation originally called Great Blue Brewing actually produced a Scarlet Red Ale, but nano-sized production was not sufficient to slake the passion or the thirst of Farmer Matt, who had home brewing experience. So he applied for the spot at Triumph a few years ago; he's been there ever since. And he's loving it.
|Matt Suydam and Brendan Anderson|
The food was up to Triumph's usual high standards, and with a slight chill in the air by the river, the Potato Leek Soup warmed my cockles. The Potato Pancakes were delicious, and both paired up very nicely with the Oktoberfest.
Then Brendan told me about some beers Triumph was doing in collaboration with Dad's Hat Rye Whiskey Distillery in Bristol, PA. They already produced an IPX, essentially their amped up (8%) Bengal Gold aged in those rye barrels.
|Barrel Aged IPX--8%|
I carefully transported a 750 ml bottle home in my saddlebags and assembled a topnotch, three-man tasting team for an evening evaluation. we evaluated the beer in a minimum of five categories (color, nose, mouthfeel, flavor and finish) with a total of 25 points achievable per evaluator. Two team members rated it 21 out of 25, and one gave it a 25.
|Evaluating the Barrel-Aged Brunch Stout|
If you're a stout-lover, you''ll enjoy Barrel-Aged Brunch Stout.
Even if you never have it at brunch.
Clearly, good things are (still) happening at Triumph.