Piazza Brewing Company

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Piazza Brewing Company Home brewery based in Havertown, Pa. focusing mostly on hoppy or sour beers. Check us out on Untapp'd!

26/02/2019

Competition season started with a bang this year! Was able to snag 2 first place ribbons (Raspberry lambic and red wine barrel aged sour saison), 2 third place ribbons (schwarzbier and barrel aged mixed sour saison with viognier wine must) and 2nd place best of show for the Raspberry lambic at this year's War of the Worts contest. The prizes are also awesome at this comp. Ended up with an electric brewing setup, 100lbs of grain and a bunch of gift cards.

Sometimes it's nice to revisit the classics. Traditional German pilsner - all avengard pilsner malt, hopped with Saaz an...
09/02/2019

Sometimes it's nice to revisit the classics. Traditional German pilsner - all avengard pilsner malt, hopped with Saaz and fermented with 34/70

Brewed the beers for piazzafest this weekend.13 gallons of Citra, Azacca, and Hallertuer Blanc NEIPA in the fermentor. I...
17/06/2018

Brewed the beers for piazzafest this weekend.

13 gallons of Citra, Azacca, and Hallertuer Blanc NEIPA in the fermentor. I switched up the grain bill this time around a little, swapped the flaked oats for malted oats and added a bunch of malted wheat as well. Excited to see how this comes out.

Also banged out 6 gallons of what will end up being a dreamsicle Berliner Weiss. I'm also going to blend another small keg of a Mango Lassi gose.

The beer I brewed a few weeks back at Tin Lizard Brewing Co is on tap now and drinking very well. Stop by and enjoy some...
20/05/2018

The beer I brewed a few weeks back at Tin Lizard Brewing Co is on tap now and drinking very well. Stop by and enjoy some while it lasts

A few months back me and a few friends from the Main Line Brewers Association participated in a competition hosted by La...
20/05/2018

A few months back me and a few friends from the Main Line Brewers Association participated in a competition hosted by La Cabra Brewing. Our mixed fermentation barrel aged saison ended up winning, so today we got to brew our beer on their production system. We knocked out directly into barrels where it will stay for primary fermentation and aging. Should be ready in 8-12 months.

Just tapped the first beer to come out of the robobrew electric system. A German Rauchbier brewed with mostly weyermann ...
02/05/2018

Just tapped the first beer to come out of the robobrew electric system. A German Rauchbier brewed with mostly weyermann smoked malt, dark Munich, vienna, and a touch of crystal 40, melanoiden, and pale chocolate. Intense smokiness in the nose with some toasty malt and very faint caramel character, taste is similar but the toasty malt comes through a little bit more. Tried out the white labs Mexican lager strain for this and I love it. Super clean, fast ferment, and dropped clear with just a cold crash and no fining agents

Earlier this week I had the privilege of collaborating with Gary at Tin Lizard Brewing on a New England IPA recipe.The b...
01/04/2018

Earlier this week I had the privilege of collaborating with Gary at Tin Lizard Brewing on a New England IPA recipe.

The base was mostly pils with a large percentage of flaked oats as well as smaller amounts of malted wheat and honey malt. It was bittered with Columbus and then hit with a ton of citra, mosaic, and simcoe in the whirlpool/dry hop.

Brew day was not exactly smooth, as we managed to stick the mash twice, but nothing some rice hulls couldn't fix. Overall it was a great experience. Looking forward to getting to try the finished product on tap in a few weeks.

Christened the new indoor electric setup today with 6 gallons of German rauchbier.I was able to set the strike water tem...
22/03/2018

Christened the new indoor electric setup today with 6 gallons of German rauchbier.

I was able to set the strike water temp before I went to bed, and wake up to water that was ready for mash in. The system even holds temps during the mash while recirculating. It's a pretty sweet little all in one setup, especially at the price point it's selling at.

Another day, another NEIPA. This one is made with all Deer Creek malt. 40% 2 row, 40% 6-row,and then 10% each of malted ...
07/01/2018

Another day, another NEIPA. This one is made with all Deer Creek malt. 40% 2 row, 40% 6-row,and then 10% each of malted oats and wheat. Hopped with Simcoe, Citra, and Amarillo. This version was fermented with the Imperial Organic "juice" strain, but I also have another 5 gallons that I fermented with WLP007.

Address

642 Lancaster Ave

19312

Opening Hours

Monday 06:00 - 23:00
Tuesday 06:00 - 23:00
Wednesday 06:00 - 23:00
Thursday 06:00 - 23:00
Friday 06:00 - 23:00
Saturday 06:00 - 23:00
Sunday 06:00 - 18:00

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