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Suburban Beer Scene: Round Guys Brewing Co.
The NW suburbs have a promising new addition in Round Guys Brewing.
Suburban Beer Scene: Round Guys Brewing Co.
In recent years, some of the most exciting developments in the beer scene are happening out in the Philadelphia suburbs, giving city dwellers plenty of reason to reconsider Septa’s regional rail. The Lansdale/Doylestown line alone, with a handful of notable breweries situated along its tracks, presents you with a tough decision as to where and when to hop off. One of the newest additions is Lansdale’s Round Guys Brewing Co. (324 W. Main St.)
The space has been undergoing a slow evolution since owners Scott Rudich and Rich DiLiberto set up shop and began brewing late last year. According to Rudich, the original strategy was to operate as a brewery first, with any plans for a pub to come later. Thanks to the vagaries of new laws and the PLCB, a full-service brewpub came along a bit sooner than planned. In April, the taproom opened for sampling and growler sales; as of July, Round Guys is officially operating as a brewpub serving pints and plates.
At the moment, the food menu is limited to a few panini and hot dogs, but DiLiberto is quick to note that he is eager to expand and diversify the menu. In talking to him, his dedication to showcasing local, high-quality product shows: in these early stages, they’re serving hot dogs are from area favorite Illg’s in Chalfont, and bread from neighboring Tabora Farm. The brewery has also begun serving wine and mead from Cardinal Hollow, just a few minutes down the road, in North Wales.
Rudich and DiLiberto are both still working full-time day jobs while brewing and manning the pub during evenings and weekends. They split the cooking duties between themselves and their bartenders. (The kitchen, Rudich tells me, is DiLiberto’s domain, and they’ll entertain the idea of bringing in a chef only when and if he’s willing to hand over control.) Promises on their Facebook page hint at some thought yet to be paid to the bare walls. For now, the lion’s share of the focus is still on the beer.
On my most recent visit, I sampled five varieties. When I asked Rudich what had proved most popular so far, he referred to their Berlinerweisster (3% ABV) as their “lightning rod”—it’s perhaps the one in heaviest rotation on area taps, and has received “the most praise, and also the most criticism.” I tried it spiked with a bit of woodruff syrup, which is a traditional touch but new to me. “I tell people it tastes like Ricola mixed with marshmallow,” Rudich explained as he witnessed my admittedly not-so-favorable face upon tasting. The description was apt, though I was reminded of nothing so much as a certain sticky-sweet pipe tobacco I had long since forgotten about. You can also opt for additions of raspberry or black currant syrup, which should hold more universal appeal. On a previous visit, I sampled the beer plain and it was much more pleasing; in the interest of full disclosure, the Berliner Weisse style is not a personal favorite.
Another popular choice is the Buh-Nana Hammock Saison (7.1% ABV). Medium-bodied, with the expected yeasty aroma and balanced fruity and peppery notes, this is an eminently drinkable choice. When asked his feelings on seasonal brews, Rudich shook his head. “We won’t do a pumpkin,” he assured me, but added that they plan to release an Oktoberfest next year. A summery brew like the Saison, he told me, will likely be available year-round, though they may scale back production come colder weather.
A newer addition to the lineup was the Lansdale Pale Ale. Don’t look out for an IPA from these guys, as they’ve sworn up and down they won’t be brewing one. As such, this pale ale is not overly hopped, but is appealingly crisp with a balanced bitterness. While its 6.5% ABV is a touch high for a session ale, of all their varieties I’ve tried so far, this would be my choice for anyone looking to drink an ill-advised quantity of beer. As I found out, it disappears almost a bit too easily.
Next up was their cask-conditioned, handpumped Sticke Blonde (6.5% ABV). Despite a description that had me expecting a heavily hopped ale, I didn’t find the level to be aggressive—perhaps owing in part to the temperature and relatively mild carbonation. The aroma was attractively musty, and the overall impression was lush, tempered by appropriate bitterness.
But my favorite of this visit was the barrel-aged Alpha Blackback Black IPA (7.4% ABV). I had tried—and praised—the black IPA on a previous visit. But after spending two months in oak rum barrels, the flavors rounded. The hops seemed a bit more in balance with the chocolate and slightly smoky notes. The character was not fully changed, but the flavor profile was nudged just a bit more toward a stout or porter, and the body now seemed fuller.
While tap lists are fickle things, their beers have most recently popped up at Boilermaker (216 S. 11th St.), Devil’s Den (1148 S. 11th St.), and Memphis Taproom (2331 E. Cumberland St.), among others. Whether you visit the taproom in Lansdale or seek out their brews on tap around Center City, Round Guys Brewing Co. is already proving to be worthy of your attention.
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