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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
Early autumn promises much in the way of good times and savory eating, what with all the craft brewing going on in this neck of Penn’s woods. Between the enterprising brewmasters and the culinary goodness from surrounding fields and pastures, Berks County is an exceptional blessing for celebratory harvest tables and good-vibe gatherings.
With its total devotion to a stunning variety of locally crafted beers and hearty, all-locally-sourced pub fare, Saucony Creek Kutztown Brewery + Pub ranks right up there on the fun scale. This month the partner-owners of this destination will hold a fourth annual Oktoberfest Steinholding Contest (try your hand at that!), plus much, much more — from live music to Executive Chef Mike Richmond’s signature bratwurst creations and beer, beer, beer. And just FYI, now is when the Maple Mistress Ale makes her yearly appearance too: she’s a fall-holiday beer made using locally tapped maple syrup.
The Saucony Creek Kutztown Brewery + Pub opened in 2013 and has since expanded in the most natural of ways. It’s garnered steady customers who bring their friends and families, who then bring their friends and families. It’s also garnered numerous awards. The restaurant’s atmosphere reflects a wholesome, welcoming, comfort-food feeling, while retaining an undeniable, somewhat rebellious sophistication thanks to all the “new” beers and radical fare. For a date night, it’s hard to beat. The owners would probably just shrug and say, “Come on in. Be adventurous.”
Every type of beer connoisseur can find a happy glass to taste-test, whether they favor hoppy or non-hoppy, mild or sour, chocolatey or fruity or just plain wheat-y. The DDH Oak Aged Kutztown Golden Bear is crisply refreshing, clearly oaky. Roxie’s Golden Bananas is darned tasty and smooth, with its German Hefeweizen quality — 50 percent wheat plus rolled oats and bananas. There’s a Strawberry Wheat as well, and a super-soft Pegasus On In-Line Skates IPA Milkshake, a New England-style IPA brewed with mango. Honestly, the drinks menu alone is sheer joy to behold. Wine and cocktails are available as well.
Shareables for All
Crispy Fried Brussels Sprouts are the candy of vegetable appetizers, made lovely with charred, crunchy leaf bits. They come in a bowl with plenty of plates as the sharing begins. Equally fabulous are Pierogi Fries, which are exactly what they sound like, sliced lengthwise for frying to bring out both the chomp-down-chewy pastry and gentle potato textures. These are accompanied by a marvelous dipping sauce with hints of cilantro and lime in sour cream. Grilled Pineapple Bruschetta has smoky mozzarella cheese and a citrus drizzle.
Do try Saucony Creek’s very own brand of tater tots: standard pub fare — yes — but made oh-so-tempting with generous clumps of pork, uber-tender as it’s braised in beer. Dubbed Pork Tots, these babies are complicated in the most delicious way with smoked pepper aioli and vinegared (pickled) sweet red onion strips.
In fact, pretty much all of the beef, short rib, and pork is braised in beer as part of the prep here.
Bowls, Flatbreads, Burgers
Brewers Mac ’n Cheese is a must-order. It’s one of many available “bowl” foods, and while you do sense the Stonefly IPA in the sauce, mostly cheesiness dominates, and the pasta is warmly punctuated by hickory-smoked bacon (this chef absolutely loves to smoke foods). Along the top of this mountain of ‘comfort food on steroids’ are breadcrumbs. A key to this dish’s success is not merely the beloved nature of the food itself, but the fact that Chef Mike uses rotini, the twirly curly pasta: “It holds the most cheese content,” he notes happily.
A stellar fusion of distinct flavors characterizes one of the most amazing flatbreads you’ll ever eat. It’s named Phoenix Flatbread. “This flatbread idea came to me in a dream,” laughs Chef Mike. Indeed, only the wildest of thoughts could be lurking behind this wonderful invention. Moreover, it’s a truly pioneering chef who would bring it to fruition for the whole world to enjoy with wine, beer or just water. So good. One bite in and you’re hooked: rushes of flavors burst forth in a riotous blend of sweet and velvety date jam, salty bacon (hickory smoked), peppery arugula, bleu cheese, and gorgeous balsamic onions. This creation could well have been named Phoenix for ancient bread rising with spiritual burn from an ancient oven, but it is, according Chef Mike, the scientific name for dates.
Very popular are The Beast Melt, Lamb Gyro, and Bacon Jam Burger. The latter is as juicy and authentic a burger as one would ever want, delivering doses of melted Gruyere cheese, sugary-salty bacon paste (jam made with Four Monkeys coffee), and sautéed onions to honor those 8 ounces of luscious sirloin. These elements all meld into a oneness that feels much like the open air of a Wyoming campfire after the sun has set.
Saucony Creek Kutztown Brewery + Pub
15032 Kutztown Rd., Kutztown
610.683.3128
Hours:
Tues-Th & Sun: 11am-10pm
Fri & Sat: 11am-11pm
Happy Hour is Tues-Fri: 4-6pm
