Thursday, July 21, 2011

Yuengling Brewery - Tampa, Florida

Firkin Around...Tampa, Florida.
America's Oldest Brewery - Since 1829
Tampa, Florida and the surrounding local area is home to some of the newest craft beer 'kids-on-the-block', with breweries such as Cigar City, Dunedin, Saint Somewhere, Peg's Cantina & Brew Pub and Tampa Bay Brewing Company to name a few. The list keeps growing, but hidden among these new and passionate breweries, stands not one of the oldest, but THE oldest brewer in America. Originally D. G. Yuengling & Son of Pottsville, Pennsylvania, Yuengling brews their tasty beers and ales in the heart of Tampa at the old Stroh's brewery. I might add with equal passion to the brewing and beer enjoyment process, as well.

Yuengling Brewery - Tampa, FL
Our guide Maureen took us on a one hour (plus) excursion through the inner workings of the plant. As the tour began, we learned that the Tampa brewery has changed hands several times. Beginning as Schlitz, and then as Stroh's, then over to Pabst and back to Stroh's again, before being purchased in 1999 by president Dick Yuengling Jr.  The 1999 Tampa facility purchase allowed Yuengling the ability to produce 1.5 million barrels a year. Do the math. At 31 gallons to a barrel, let's just say that is a lot of beer. Plans to further expand the factory are underway. As recent as 2009, Yuengling reached the 2 million barrel mark in overall annual production. And where does all the water come from to make that beer? There are four  artesian wells on the fifty-four acre location that descend to depths of 277 feet.

Active boil in mash tun
The aromas of malts in the mash tun wafted through the air as we ascended the stairs to the brew kettle room. An active boil  of wort was going on in one of the mashing units. Wort, also known as 'tea', is made from the malt and hot water addition. The splashing mixture in the tun was referred to as an 'angry boil'. That's the point at which the brew is actively bubbling as a stirring arm agitates the liquid. It takes 8 tons of grain and 241 barrels of water to mash a batch. I must say, the malt smell was very pleasing to the nose.

Outer yard processing area
Moving to the outer yard, we observed the area where trains haul in grain to the site.  It is moved into storage hoppers and silos until needed for making the beer. Maureen pointed out that this area is also used to reclaim the natural CO2 that forms from the fermenting process of beer. The carbon dioxide is brought into the building, processed and reused later. Additionally, the spent malt grains are dried out and re-purposed to farmers as feed for cattle. Recycling at its best.

The bottling/canning line was next. There is a vast array of high speed moving conveyors that take glass bottles and metal cans through sanitizing, filling and capping/topping stations all around the plant. 
video
We learned that the original bottles in Pennsylvania were filled by hand at the rate of five bottles per minute. The modern facility can produce 900 in that same minute. We were reminded that the folks back then bottled beer by hand and they were also likely to be enjoying a brew or two while doing so. Maureen figured that this may have attributed to the low bottling numbers! (wink)


Government Room Holding Tanks
On to the 'government room' where each of these tanks holds 1160 barrels of beer. The beer lies in wait for full approval, so it can then be bottled, canned or kegged. What you see here is 401,940 gallons of total storage. If you are doing the math in your head again, allow me to help. This room represents 4,287,360 twelve ounce glasses of beer. It is estimated that it would take 51 years of continuous drinking at one twelve ounce glass per minute, to empty. Thank goodness we can share with a few million friends!  Yuengling's beers are produced at three breweries; the other two breweries are located in Pennsylvania. Currently their products are distributed up and down the east coast of the United States with plans for future distribution expansion.

Yuengling Black & Tan
The government room may be a great room, but in my opinion, the tap room is where it's at! We were treated to a couple samples of their finest on draught.

In conclusion, this brewery has been making a go at beer for nearly 200 years. That is quite a feat, but it is dwarfed by the fact that it has survived five generations of family run operations. All with a passion for their beer and brewing processes. A sixth generation is poised for a run at greatness. Dick Yuengling's four daughters are all interested in buying into the family business when it's their turn. Cheers to the Yuengling family and their great line of beers and ales!











Firkin America's Oldest Brewer!

The Sign Says It All
Yuengling Brewing Company
(Tampa Brewing Location)
11111 N. 30th Street
Tampa, FL 33612
(813)-972-8529


Wednesday, July 20, 2011

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Firkin Around...the kitchen.

Wheat Beer Soaked Pork Shoulder Steak with Garlic & Sage

Serves/Makes: 4

Ingredients:   
  • 2 pounds of trim, pork shoulder steaks.
  • bottle of wheat beer
  • 1 handful of fresh sage leaves
  • 2 coarsely chopped garlic cloves
  • 4 to 5 red potatoes, skin on and cut into chunks
  • 2 large handfuls of baby carrots
  • 2 green onions or substitute with equal amount of scallions
  • 3 or 4 small apples (side garnish)
  • Salt and freshly ground pepper to cover

How to cook the pork shoulder steaks:
  • Preheat oven to 400°F.
  • Wash the pork in cold water, once removed from its packaging.
  • Use a large baking dish or roasting tray. Lay the pork on the bottom of dish/tray. 
  • Place potatoes between the pieces meat so they will also get covered with the beer. 
  • Toss onions, carrots, garlic and whole sage leaves over the entire tray, on top of the pork steaks. 
  • Sprinkle everything evenly with the salt & pepper. Add beer to the dish so it will just about cover the pork steaks. 
  • If you need a little more liquid, use water, or more beer!.
  • Cover the tray with aluminum foil and place in the oven. Cook for one hour. 
  • Remove the foil. Cook for another 30 minutes, so the top of the pork starts to brown up in color and appears just above the beer/meat juices. 
  • Turn the meat over and lay on top of the vegetables. Cook for another 30 minutes. 
  • The pork should look browned but not burnt. The sauce should be moist but not too liquid when done. If necessary, add a small amount of water if everything appears to be drying out.
  • Remove from oven and serve. Add a few slices of fresh apples, when plating the meal.


Pair it with a refreshing wheat beer, of course!  Cheers to a great meal.

Firkin delicious!