DRINKS
Continued from Page 25
She’s seen homebrewers come through the store
who have gone on to create pretty well-known breweries
of their own — like Dogfish Head, Iron Hill, Yard’s and St. Ben-
jamin’s. While she said business does tend to die down a bit in the thick of
the summer — “Because when you brew, you’re standing over a kettle
of boiling wort … a lot of people won’t necessarily want to do that
when it’s 95 degrees and humid,” she acknowledged — it picks up
again around August when graduate students
start heading back to school, she
said as an example.

The beer kits also tend to make
great gifts — Father’s Day is June
19, by the way — and she sees
many come in to pick up kits as
presents for bachelor parties or
weddings. (The couple that brews
together, stays together?)
The kits come in different size va-
rieties and include everything you
need to jumpstart your home brewing
journey, including a 7-gallon fer-
menter and lid, bottling bucket, air-
lock and stopper, racking tube, bottle
filler, bottle capper and caps, a beer
recipe, among other necessities — and,
of course, instructions.

Rigberg said she leans toward the saisons — pale
ales that usually have a fruitier flavor — during the sum-
mertime because they pair well with food, which is, let’s face it,
extremely important.

Wheat beers and ciders also are good for the summer, she said,
because they are “quenching” and light. If you’re heading to a bar-
becue, maybe try an IPA, though they can be a bit heavy in the heat.

But no matter what you go with or whenever you decide to start
home brewing, Rigberg recommends just having a good time with it.

“Relax and enjoy yourself and don’t take it really seriously
and just have a good time — it’s just beer,” she said with a laugh.

“And it’s fun, and obviously you get the satisfaction of doing
something yourself and having a project.”
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Shaken Not Stirred
If beer isn’t your thing, you can still
try out a DIY approach to satisfy
your thirst with cocktails.

A nice Tom Collins in the sum-
mer (or other classic drink) can go
a long way, but Ariela Yankelewitz
also recommends trying out some
fruity flavored cocktails.

Yankelewitz, founder of Aqua
Vitae Institute, the bartending
school at 17th and Race streets,
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