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Baltimore’s beer flows again

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Pratt Street Ale House
Oliver Breweries, the house label for Pratt Street Ale House, gives this American restaurant a genuine English accent. Its UK-imported brewing equipment only uses English Ringwood Ale Yeast -- a British standby -- with imported malt and hops. Brewmaster Stephen Jones, a Brit, even has a diploma in brewing from the Institute of Brewing Studies, London. Try mainstays like Ironman, a bronze and smooth pale ale with a high alcohol content, or Dark Horse, a dark mild ale with a light body. Anglophiles will love the cask-conditioned ales, which are unfiltered and kept in vessels containing live yeast; these ales do not have artificial carbonation and are poured “warm” at 54F using traditional hand pumps. After a yearlong expansion project, the brewpub is doubling its size this April.

Clipper City Brewing Company
Hugh Sisson is Baltimore’s craft brewing pioneer. Back in 1989, he turned his father’s bar into the city’s first brewpub since Prohibition. Then he left to launch Clipper City Brewing Company in Halethorpe, just seven miles from Baltimore, which is now the area’s largest brewery and home to the famed Heavy Seas beer. Every Saturday, brewery staff (and sometimes Sisson himself) offer tours, where visitors get an up close look at production and a sampling of brews. Its best-known beer is Loose Cannon, an IPA with a big hop flavour, thanks to the more than three pounds of hops per barrel that are added to the recipe three different ways. In February, Sisson’s stepson opened the Heavy Seas Alehouse, a restaurant in Little Italy with two cask beers and 14 on tap.

 

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