Heavy Seas and Yards Brewing Collaborate for SAVOR Beer

BALTIMORE, MD — Heavy Seas Beer is excited to announce a collaboration beer with

Yards Brewing Company of Philadelphia, Pennsylvania. Philtimore, an English-style

pale ale, will be brewed at the Heavy Seas brewery in Baltimore, Maryland

for SAVORSM: An American Craft Beer & Food Experience happening on June 5th and 6th

in Washington, DC. Every SAVOR attendee will receive a bottle of Philtimore as they

exit the event. A very limited amount of this beer will also be released after SAVOR in

bottles and on draft.

According to Heavy Seas Brewmaster, Christopher Leonard, "I’ve known Yards’

Founder, Tom Kehoe, and Head Brewer, Tim Roberts, for almost twenty years. I have

always enjoyed their beer. The first cask ale I ever had was a Yard’s ESA at the Artful

Dodger in Philly back in 1994. It helped inspire me to become a professional brewer.

When I moved back to Pennsylvania from San Diego in 1999, Tim’s beer at Dock Street

and then Independence was as good, if not better, than anyone else’s in town. So

getting to collaborate on a beer with them is very exciting for me personally. For Heavy

Seas, it is an incredible opportunity to work with a similarly sized brewery for which we

have tremendous respect. Both breweries have strong ties to British brewing traditions,

so it’s a natural fit. The beer we are developing will draw on those influences while

employing some American twists. It will be a Pale Ale, approximately 5.5% ABV,

brewed with British malt and an English yeast strain, aged with some type of oak spirals

in the fermenter and/or bright tank. It will almost certainly be partially or even exclusively

hopped with American varieties.”

According to Brewers Association Executive Chef Adam Dulye, “Philtimore, a

collaboration by Heavy Seas and Yards Brewing, is an English-style pale ale aged with

oak that uses Bravo American hops and a fruity English yeast. Both these ingredients

will pop on the palate with the simple addition of some gentle salt from many food

dishes. Look for cured meats such as prosciutto or coppa to bring out some of the

earthy notes. For those wanting to explore the soft fruit yeast notes of apple and pear,

look to grains such as farro with grilled pheasant, quail or chicken.” He also suggests a

quick two course lunch with Philtimore: Brie and apples on toast with honey and thyme,

and grilled quail with farro, English peas and pickled mushrooms.

Heavy Seas will also serve two limited release beers at SAVOR including Double

Cannon, a Double IPA, and Blackbeard’s Breakfast, an Imperial Coffee Porter.

Double Cannon will be paired with roasted plum, grilled chicories and saba.

Chef Dulye notes, “The chicories cut right to the bitter while the plum and saba add

some sweetness to the bite.”

Blackbeard’s Breakfast will be paired with cardamom and clove rice pudding.

Chef Dulye says, “Strong notes of caramel are brought forward and the clove brings out

slightly nutty character on the palate before a rich finish.”