All posts by Marc

“Yeah, you can ferment that.”

Fermented Food and Beverage Supply is a homebrew shop in Hammonton, NJ that also sells supplies for a wide range of alternate forms of fermentation, including yogurt, kefir, cheese, kombucha, sourdough, and vegetables. Eric, the owner of the shop, met us at Unos in Hamilton to share some of his knowledge and fermented products. We tasted his fermented string beans, carrots, fermented chili sauce, sourdough, and kombucha. This morning he forwarded me some recipes to share with the club: Spicy Green Beans, Curried CauliflowerGinger Carrots, Hot Sauce, KombuchaSourdough. Eric also shared his cheat sheet for different types of brine:

If you want a deeper dive, you should keep an eye on the store’s calendar where you can sign up for one of their Saturday classes.  Eric was kind enough to setup a special promo code for the club. Use PALEALES (one word) at checkout to knock 10% off your bill. You can keep tabs on Eric and the store on all the socials @FermentedNJ.

Kane Meeting Report

First off, super huge thanks to Joe Bair for setting up this meeting several months ago. Derek from Kane worked some magic and arranged for a mini-tap takeover last night. Unos cleared 8 tap lines for Derek — which is perfect amount for 2 flights. We had Donut Shack, Morning Bean, Evening Bell, Sneakbox, Head High, Overhead, Black Tie Required and Sunday Brunch. Unfortunately, the succulent mafia had a meeting going on in the back room. So, we ended up taking over half of the bar with a whopping 32 club members, including a few first timers. This meant that we didn’t get to have a traditional tasting and presentation from Derek. But, he floated around and gave us an update about what’s going on at Kane. The big news was that Kane will officially hit their production capacity this year. Their 20 bbl system is turning out beer FOUR, yes, FOUR times a day! It is also worth noting that Kane recently picked up our good friend and club member Richard B. as a brewer. Thanks to D for the snaps!

Dirt to Draft: Revisiting Screamin’ Hill

Screamin’ Hill invited us out to see what they’re up to and drink some morning beers with them a couple of weeks ago. We visited them two years ago when they first opened. But, it was time to taste their latest offerings and hear about their expansion plans.

This dirt to draft brewery is making 80-85% of their ingredients on site. They’re growing 6 different varietals of grain at the family-owned farm where the brewery is located. Growing your own hops and grain on a relatively small scale introduces a whole new set of challenges to the brewing process — namely consistency. Grains and hops are tested by labs, but they find that they still need to make adjustments after the first batch brewed with a new harvest of any ingredient.

Screamin’ Hill is usually open on Saturdays. But, it’s worth checking their FB page before heading out. They sometimes run out of beer and skip a Saturday. On draft, you can find them at the Witherspoon Grill, the A&B in Princeton and at the Blend Bistro in Hamilton.

Thanks, Andrew Klein for the pics!

Happy New Year!

We have a lot of events coming up. So, be sure to check your emails and keep an eye on the club calendar. Kane is coming out to the Hamilton Unos to do a tasting with us on their latest offerings. Fun fact: PALE ALES was the very first visitors to the Kane tasting room when they opened in August 2011. You can smell the fresh sheet rock in the pic!

The annual holiday party is going down on Monday, January 21 at Chuck & Amelia’s place. Details on FB and in the club email list serv. Speaking of which, if you are new to the club and not signed up to our email list, you can get in loop with an email to

Hope to see you at a meeting!

Marc, PALE ALES President

July 2018 Style Meeting: 7/23 at 7PM

The Club’s July meeting has been moved to a new location this year. Chuck and Amelia DiSanto (461 Mt. Lucas Road, Princeton, 08540) will be our hosts for this summertime backyard potluck meeting. It will be hard to top the scenery and generosity of our long-time host for the July meeting, Paul Corkery. But, renovations and travel this month made it impossible.

In addition to some fantastic food from your fellow club members, there’s beer. The club usually provides the beer and — until recently — it’s been based on single style of beer. It’s a great way to dig your palate into the finer points of one style.

I really struggled with the temptation to springboard off of the May meeting. The syrupy artificial fruit flavor of Champale almost tempted me to say that we should do a fruit-infused pale ale meeting. Maybe it would help potential brewers taking on the challenge of “reinventing Champale.” But then I practiced saying it out loud and I just couldn’t make my lips say “Welcome to the fruit-beer style meeting…”

So, we’re going with a style that seems to be exploding on the scene event faster than the fruit beer — US craft session lagers.

Bring a covered dish or a little something to toss on the grill and a friend/designated driver. If you happen to have a fruit-infused beer that you particularly like, bring a couple along. All records will show this was a LAGER meeting!

Winter Club Update

Greetings Brewers! If you are new to club, you might not realize that PALE ALES takes the month of December off to give everyone a chance to take care of their holiday obligations. But, fear not! The PALE ALES holiday party is on the calendar for January 15, 2018. Details should appear over on the right side under events.

December is also the time of year that I’m obligated to remind folks to renew their dues to the club. If you are a new member that joined after June 2017, you’re good for calendar year 2018 as well. On behalf of the Board, we’d love to see the rest of you click that Join link and renew via PayPal. Of course, analog forms of payment are also accepted.

I hope everyone has a great holiday season! Cheers!

Marc Leckington
President, PALE ALES

Fall 2017 Update

We’ve had a bunch of great meetings and events so far this year. But, hold on to your brewing paddles. We’ve got much more lined up to close out the year. For our October meeting we’re headed back to Spellbound to help them celebrate the winning of a gold medal at the Great American Beer Festival. The club’s ongoing brewing competition has been building steam. This last round may have more than 15 entries. I know a bunch of us are already looking forward to the competition starting all over in 2018. We’re shooting for a November meeting in the 3rd week of the month to do the tasting for the final round. Stay tuned for the date. Meanwhile, keep brewing!

November 2016 Update

With cooler temperatures comes my favorite time of year — when the tap water gets cold and everyone’s chillers start working really well for the first time in a while! We’ve had some great meetings in 2016. But, we also missed a couple of our monthly meetings due to a last minute cancellation of a speaker and at least one-weather related cancellation. So, we’ve got a little catching up to do! Have a look at the calendar. December is traditionally a meeting-less month due to the Holiday rush and we will continue to honor that. But we’re doubled up for January. There’s a meeting with Two Roads and a holiday party. The website calendar now pulls events directly off the FB page. And directly below this post is the last few things that club members have posted to the FB page.


Annual Homebrew Competition

It’s a bit late notice, but the club competition is set for October 18th, with a 1 pm start time. The location will be the Mill Hill Saloon, 300 S Broad St, Trenton, NJ 08608

Instead of the usual BJCP categories, we’ve decided to go with four broad categories:
Hoppy- IPAs etc
Roasty/Malty- Stouts, Brown Ales, etc
Crisp/Light- Pilsners, Kölsch, etc
Funky- Sours, Brett Beers, anything odd.

I’m sure there will be entries that could be in more than one category, use your best judgment. Please bring at least two 12-ounce bottles (or one 22oz), plain bottles are preferred. Extra beer is encouraged.

Please expect to judge in at least one catergory. We’ll go over how everything works the day of. We’ll be providing appetizers; the kitchen will be open for anything else.

Remember, the competition is open to club members only, so please be sure that your dues are paid up!

Any questions should be sent to