Return of Hop Knife celebrates fall harvest

Hop Knife Harvest Ale, an American IPA that recognizes the time-honored tradition of hand-harvesting at the peak of maturity, is now available.

Born through our small-batch Scratch Beer Series, Hop Knife is well-hopped with Cascade, Chinook, Centennial, Citrus, Columbus and more. At the end of fermentation, the beer flows through our HopCyclone, a purpose-built dry-hopping device that releases a bounty of citrus rind, mango, orange oil, dank resin and crushed jungle.

At the same time, a malty yet dry depth of character helps Hop Knife stand up to fall’s bumper crop of rich, earthy dishes. The Wall Street Journal calls Hop Knife “ripe for the picking” and says it “pairs well with warming fall foods.”

At 6.2% ABV and 87 IBUs, Hop Knife pairs well with cured ham, earthy vegetables, charred fruits and braised wurst.

Hop Knife is available from August through October in 12-ounce bottles and cans and on draught in Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Virginia, and Washington, D.C.

To find Hop Knife near you, try our Brew Finder.

Debut of Wild Elf kicks off grand opening of new Splinter Cellar

Some call them trophies or grails or white whales.
We call them Splinter Beers.

Our wood-aging dream space, a little something we’re calling the Splinter Cellar, is now open, and to help celebrate this milestone, we’re releasing a Pennsylvania wild ale called Wild Elf.

Back in 2010, brothers Chris and John Trogner were sketching their vision for a new brewery on the back of a napkin. If you’ve been to Tröegs, you know what they came up with: a large central Tasting Room, an open brewhouse, a self-guided tour path around a Quality Control lab, plenty of room for fermentation and a General Store for beer and goods to-go.

They also pictured a space dedicated to wood-aging. It would be a sanctuary for strong ageable ales, a home for wild yeast and bacteria, and a wide-open canvas for creative cellaring. From this space would grow a new series of Pennsylvania wild ales brewed with the fruit and microflora from our backyard.

Over the years we’ve given a home to nearly 300 wine, bourbon and virgin oak barrels, as well as three small oak tanks called foeders, but the dedicated wood-aging space kept getting shelved for another day.

That day has arrived.

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The foeders

At the heart of the Splinter Cellar are three 20-foot-tall oak foeders built by Giobatta & Piero Garbellotto, a 200-year-old Italian barrel manufacturer. Each foeder – a Dutch word for large oak tank – is made of dozens of staves of Italian, Hungarian and French oak that have been air dried for three years to mellow any harsh flavors.



Inside the foeders, a delicate dance of liquid, solid, air and microcultures takes a simple – or not so simple – beer and turns it into something different altogether.

For starters, beer aged in foeders pulls undercurrents of vanilla and toasted coconut from the oak. But the wood tanks also provide a happy home for wild yeast and bacteria, things typically not welcome in a brewery, and the slightly porous wood allows a steady creep of oxygen that keeps the microflora hard at work. Secondary fermentation with brettanomyces, pediococcus and lactobacillus gives wild ales their sour, funky, acidic flavors.

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Wild Elf

To celebrate the opening of the Splinter Cellar, we’re releasing a limited amount of our Splinter Series beer Wild Elf in Pennsylvania. Born from our once-a-year holiday favorite Mad Elf, Wild Elf goes through a year-long secondary fermentation in oak with locally harvested Balaton cherries and the wild microflora that rode in on them. Tart, layered and highly carbonated, Wild Elf is a beer rooted in our backyard.


The art of Wild Elf is in the character of the local cherries and the thoughtful blend of oak-aged Mad Elf.

About a year ago, a few of our brewers went on a cherry-tasting trip to nearby Peters Orchard in Adams County, known to many as Pennsylvania’s Fruit Belt. As they tasted tangy Balaton cherries, visions of a new sour Splinter Beer started taking shape. Back at the brewery, they filled a small foeder with Mad Elf, a bumper crop of cherries and the wild yeast and bacteria hitchhiking on their skins.

Wild Elf brewed with local cherries and funk that rode in on them from Tröegs Independent Brewing on Vimeo.

About 10 months later, the beer was bursting with notes of cherry pie and the classic fruitiness and funk of brettanomyces. But there are even more moving parts to Wild Elf.


“Since 2010, back when our brewery was still in Harrisburg, we’ve been squirreling away Mad Elf in oak barrels, and each one has developed differently,” says John Trogner. “Some have notes of toasted vanilla and coconut, others are dominated by a sour acidity, and the oldest are rich with deep, raisiny stone fruit.”

In early spring, our Blending Squad gathered around a table full of tasting glasses and bounced ideas off each other – How about some port character from this barrel? And some sour acidity from that one? – until they settled on a perfect blend. Soon after, it was bottled for its third and final fermentation.

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Ripe cherries are the centerpiece of Wild Elf, with a rich depth of character layered in. You’ll find notes of esthery fruit and subtle funk from the brettanomyces, a slight allspice character from the Balaton cherries and sour lemon from lactobacillus. Our oldest vintages add notes of raisin and stone fruit. We left the pits in the cherries for a touch of almond, and the oak barrels add an undercurrent of vanilla and toasted coconut.

Wild Elf will debut in 375-ml cork-and-cage bottles at our Hershey brewery on July 14. In the following weeks, a limited amount will roll out throughout Pennsylvania. And the mother of next year’s batch is already in the foeder.

More wood-aged beers on the horizon

As we add more barrels and our new foeders start producing, we’ll be able to get more Pennsylvania wild ales and Splinter Series beers like Barrel-Aged Troegenator, Nebulous and Impending Descent to bottleshops, bars and restaurants where Tröegs is sold.

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Art of Tröegs Gallery

For many years, through our annual Art of Tröegs contest, we’ve challenged Tröegs fans who share our creative spirit to take our packaging and create their own original works of art. Now, we have a place to showcase our very favorites.

“We thought it would be nice to have a place where we could show off the art that bubbles up around the brewery,” says Chris Trogner. “Especially all the great work we get for the Art of Tröegs Contest.”


Above the Splinter Cellar is our brand new Art of Tröegs Gallery, where you’ll find winners and fan favorites from past years, as well as pieces we commissioned from artists up and down the East Coast.

Included in the debut exhibit are 2016 contest winner Brian Begley’s size 13 Nike Dunks retrofitted with Tröegs labels, bottlecaps and poptops; a collage from Brooklyn’s Jay Riggio that features an upended landscape with a Hollywood pinup and dozen of tiny cutouts from DreamWeaver Wheat and Perpetual IPA labels; a bottlecap, broken glass and cement mosaic from larger-than-life Philadelphia artist Isaiah Zagar; and a curiously surreal oversize bottle split by zipper from Boston glassblower Stephanie Chubbuck.

Exhibits in the Art of Tröegs gallery will rotate regularly.

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Time for a visit

Guided Production Tours now start in the Splinter Cellar and follow in the footsteps of our brewers through the mill room, hop cooler, brewhouse deck, fermentation cellar and packaging lines.

Find out how brothers Chris and John Trogner discovered craft beer, hatched a plan to open a brewery and survived trial-by-fire as they learned the business. Along the way, you’ll see, hear, smell, taste and touch the things it takes to brew our beer, and you’ll sample a few fermented and finished Tröegs favorites.

We also continue to offer a self-guided tour path that allows a peek behind-the-scenes of our brewery, all with a beer in hand.

So, whether you’re a regular or have never been to Tröegs, it’s time for a visit. Check out our hours, beer list, Snack Bar menu and tour information and start planning your trip.

Next up: Courtyard, more parking

And now that the Splinter Cellar is complete, our next projects will begin to take shape. An outdoor greenspace and courtyard are going in next to our patio, and we’ve partnered with Land Studies Inc. and RGS Engineering to increase parking in a sustainable and environmentally friendly way. Watch for the courtyard this fall and the new parking in spring 2017.

Many thanks

We couldn’t have tackled these projects without the help of our partners at Dave Maule Architects, Pyramid Construction and M&T Bank.

Thanks to central Pennsylvania’s Hartman Benzon Media for photographing the Splinter Cellar and Noble Signs in Brooklyn for the neons. And that amazing sign welcoming guests to the Art of Tröegs Gallery came from our friend Michael Hoff.

Behold the wonder! Nimble Giant debuts today

We had no idea that a little experiment with Mosaic hops would set us on a year-long path to a new double IPA. But seven small-batch Scratch beers later, here we are. Nimble Giant debuts today, and it’s your turn to #findthegiant.

Our brewers were about four batches in when we realized we were onto something. It was Scratch #195, the first time we dry-hopped with Mosaic and Simcoe, where we nailed that big, hoppy wow factor. Strangers stopped co-founder and brewmaster John Trogner in our Tasting Room, in the sporting goods store and at the butcher shop just to tell him how much they loved Scratch 195.

“We didn’t set out to release another double IPA,” he says. “But when we tasted this hop combination, we latched on and couldn’t let go.”

We love how Nimble Giant builds. The layers of Mosaic, Azacca and Simcoe hops take over your senses. Mango, tropical fruit and creamsicle notes give the beer a silky juiciness that builds to a punch in the face of grapefruit rind, honeysuckle and pineapple.

Nimble Giant, clocking in at 9% ABV and 69 IBUs, is available on draft and in 4-packs of 16-oz. cans wherever you find Troegs. At our Hershey brewery, you’ll find draft, 16-oz. singles, 4-packs, cases, growlers, crowlers and a handful of 3-liter bottles starting at 11 a.m. June 27. And if you’re buying it here, please keep it to 5 cases or less.

But be warned: Nimble Giant is extremely limited and will be here and gone in a flash. So fast, in fact, that our Brew Finder won’t be much help. Your best bet is to track down this new double IPA by following the hashtag #findthegiant.


And the Art of Tröegs winner is …

Wow! This year’s Art of Tröegs Contest brought in more submissions than ever, and we were blown away by just how amazing they were. There was a working mechanical clock made out of Tröegs cans and wood, a beautifully inspired portrait by a woman who hadn’t picked up her paintbrushes in years, and a tiny Tröegstown, complete with a Sunshine Pils Salon and a Dreamweaver Mattress Shop.

In the end, it was something completely unexpected that stood out to our team. Brian Begley, a freelance designer from Boonton, N.J., retro-fitted a size 13 pair of Nike Dunks with Tröegs labels, bottlecaps and pop-tops in a piece he calls “What the Tröegs”

So, tell us, are you a craft beer fan, an artist, or both?
BOTH for sure! Craft beer and art go together like barley and hops!

Where did the idea for your entry come from?
I’ve been into sneakers and street art my entire life. I love the concepts, sketches and behind-the-scenes of what goes into making a sneaker. So, why not do that? I wrote down all my ideas for the sneaker, then it hit me. Nike released a sneaker in 2007 called “What The Dunk.” This sneaker was made using pieces from all the most famous Nike Dunks.

I decided to make the very first pair of “What The Tröegs” beer label Nike Dunks! After a little searching on eBay for some Dunks and a few trips to my local beer store, I pulled out all my art tools and was on my way to creating some awesomeness!

How long did it take to pull off?
Including the time it took to drink the beer? 42 hours!

Can you break down some of the finer details?

  • Insoles: As a graphic designer, I wanted to add that element into the project, so I created custom insoles (printed by Foot Canvas in Akron, Ohio) using artwork from Nugget Nectar and Sunshine Pils. I included a quote from Walt Disney that reads, “Around here, however, we don’t look backwards for very long. We keep moving forward, opening up new doors and doing new things, because we’re curious … and curiosity keeps leading us down new paths.” This quote has always resonated with me and I feel that it echoes the innovation and creativity that is at the heart of Tröegs. It is the perfect complement to a pair of sneakers, which help us physically move forward and act on achieving our dreams.
  • Tongue: I replaced the Nike woven label that is usually on the tongue with a bottle cap.
  • Aglets (shoe lace tips): Each aglet was wrapped with a different label.
  • Tongue Loop: This was just screaming to be fitted with an aluminum can pop top! It fit so perfectly and almost seemed to be made specifically for this project.
  • Heel Tab: The new Tröegs logo reminds me of a guitar pick, which is awesome, but when placed on the heel of the sneaker, it makes the perfect heel tab, almost like a shoehorn. Although, I recommend not pulling on that tab!
  • Aluminum Nike Swoosh: This was my excuse to drink some Troegenator! After some trial and error, I cut up the can and used strips as the swoosh on both sides of the sneaker.

Are those sweet kicks wearable?

I’m a firm believer in wearing your kicks, but this project ended up being a pretty intricate piece of art. Also, they’re size 13 and may not fit the average gorilla, so I wouldn’t recommend it!

Congratulations, Brian. Your $500 check is in the mail, and “What the Tröegs” will be the star of our new Art of Tröegs Gallery opening in July!

The gallery will be the new kickoff point to our brewery tours, so if you’ve never been here, there’s one more reason to start making plans.


Art of Tröegs: Big gamble paid off for Cleveland artist

Ryan Upp

Age: 31
Find him: In the classroom
Hometown: Cleveland
Words of wisdom: I’m not releasing anything through art or dealing with emotions. The way the viewer reacts is more important to me. I just make art that I find aesthetically beautiful.
Go-to artists: A group of artists from the 1800s called the Pre-Raphaelites. And art nouveau painter Alphonse Mucha, who did beautiful, whimsical theater posters and high-end liquor advertisements.
I’d like to grab a beer with … my grandma. She’s a sweet old lady. We have the best conversations and she’s been a huge inspiration to me.

The sensible young man inside Ryan Upp said no to an art school offer. He took a sensible 9 to 5 with his father’s printing company and — quite sensibly — pushed his love of drawing and photography aside.

Until, after seven years of a desk job, the sensible young man was overruled.

“I needed to do something for myself. I knew I wanted that art degree. Everyone was like, ‘Are you sure you want to do that?’”

Ryan had his own hesitations, too, but immediately after enrolling in the Art Department at Cleveland State, he knew he had made the right choice.

“I don’t regret anything. It wasn’t even that I was learning new skills. I just needed to be in that environment again. It forced me to create work, which I hadn’t done in a while.”

Ryan knew the odds of making a living through art were stacked against him, and that made him work even harder. It paid off. Even before school ended, he was winning awards and landing top-tier placements. His work appeared in The New York Times and The Cleveland Institute of Art. He curated the “25 Under 25 Emerging Photographers” at Cleveland State. He won top honors at the university’s juried student art show.

Now, at 31, he’s hit artistic heights that someone twice his age would be proud of. But of all the giant leaps his career has taken, there’s still something that trips him up again and again: that first small step.

“The hardest part of creating a piece is definitely starting. I struggle with that even after 10 years. I will sit and struggle with something for two weeks. I’m overwhelmed by the idea of a blank canvas.”

So, what’s his advice?

“Once you start, that’s the biggest battle. It only gets easier from there. I just look for one element that intrigues me.”

For his Art of Tröegs piece, it was the details in the Perpetual IPA label.

“I kept thinking about the gears. I didn’t want it to be too steampunk-y, but even in the hair of the woman, there are a lot of gears interwoven. You just start with an idea that inspires you. You might think it’s someone else’s idea, but by the time you finish, it’ll be yours.”

It’s that kind of advice that has led Ryan full circle, back to a sensible career, but one that keeps both feet firmly planted in the art world. He’s the resident teaching artist for The Center for Arts-Inspired Learning in Cleveland, and he’s right where he wants to be.

“As soon as I started teaching, I knew this was it. I stopped caring about winning that next “Best in Show” award or selling a piece. I get so much satisfaction out of the kids getting excited about art and learning something.

“It’s really hard to make money as an artist. It doesn’t matter how good you are or how hard you work. It’s still hard. I’m lucky to have such a great job in the arts.”

Art of Tröegs

It’s your turn to get in on the art. Take a piece of Tröegs – bottlecaps, cans, labels, whatever – and create a piece of art. The winner will be $500 richer, and they’ll get their name in lights when we open our brand new art gallery this summer in Hershey, PA. MORE

Art of Tröegs: One man’s junk is this artist’s treasure

Jason Lyons

Age: 45
Hometown: Harrisburg, Pa.
Find him: @jlyonsarts,
Go-to artists: Folk art is a big influence. No big names, per se, more outsider artists.
I’d like to grab a beer with … French found-object sculptor Edouard Martinet. His work is amazing.

They shuffle into his studio in midtown Harrisburg and start pointing.

Jason Lyons just sits back and listens.

“Oh, I remember those,” they’ll say.

“I think that’s an old vacuum cleaner.”

“My grandma had that silverware set.”

Eventually, they turn and start asking questions.

“Is that a shoehorn?”

“Are those typewriter keys?”

“How does it all stay together?”

That surprise and delight, the recognition that he took a pile of junk and turned it into something beautiful, is what Jason is after. Sculpting wild animals out of things people have tossed aside is an unusual job, he knows, but it’s no mystery how he got here.

Jason’s childhood probably wasn’t like yours. Long before he ever picked up a welder, when he was just a boy growing up in Texas, Jason and his father spent a lot of time traipsing around junkyards.

“He was always taking us out to go junk hunting. We picked up tin cans and bits and pieces of who-knows-what. We had a backyard full of stuff just laying out weathering. Then he would take the pieces, cut them up and build these old steam locomotives.”

The trains were lost on Jason, but he loved the adventure, the thrill of finding just the right junk, and traveling to art shows with his father and sister. One year, after high school, he got a welder for Christmas and tried making a few sculptures of his own. It didn’t work out, and his life took a turn for the normal.

He studied graphic design. Moved to New York. Got a job at DC Comics. Moved back to Texas. Met a girl. Followed her to Harrisburg. But the more time went by, the more he couldn’t get those sculptures out of his mind.

“I could see time passing quite quickly. It was kind of a now-or-never decision. We were at a point where we could do it and it was like, yeah, let’s give it a shot and see what happens.”

It hasn’t been easy. There’s no constant paycheck. Finding supplies is tough. Deadlines can be tight. But the thrill of finding the perfect pieces, the challenge of fitting them together (he hammered out 72 bottlecaps for his Art of Tröegs fish!) and the amazement of people who walk into his studio keep him going.

“There is a desire to create. There is a desire to build things. When I’m in here putting on spoons and typewriter keys, everything’s OK. It’s just something I need to do.”

Art of Tröegs

It’s your turn to get in on the art. Take a piece of Tröegs – bottlecaps, cans, labels, whatever – and create a piece of art. The winner will be $500 richer, and they’ll get their name in lights when we open our brand new art gallery this summer in Hershey, PA. MORE

Tröegs Trip: Work at hop farm comes with a perk

Fresh hops are a long way off, we know, but early spring marks a critical moment in the life of a hop plant. As the first shoots start poking through the soil — three on this plant, five on that one — it’s pruning time. Trimming the shoots resets the clock on their growth and ensures that the vines will all climb and mature at the same time, a big help come fall.

It’s a lot of dirty, hands-and-knees-type work, but there’s a delicious perk … for us and for you.

“Hop shoots are normally the type of thing we would cut off and let decompose,” says our friend Adam Dellinger, the farmer behind Carlisle’s Sunny Brae Hops. “In the U.S., it’s very rare to pickle them. But in Europe, particularly in Belgium, hop shoots are a delicacy, and we’re trying to bring that tradition to America.”

To help Adam prune his two acres of Cascade, Chinook, Nugget and Comet, a 30-strong team of Tröegs brewers, chefs, packagers, servers, bartenders, planners and mechanics recently made the hour-long trek to Sunny Brae and got our collective hands dirty.

“It was a killer day,” says Tröegs co-founder John Trogner. “It’s good for our team to get out of the brewery every once in a while and actually see and feel and taste some of the raw ingredients that go into our beer.”

It was one of the first sunny and 60-degree days of the year, and pretty much all of us got the sunburn to prove it. But we got done in a matter of hours what would have taken Adam and his wife Diana days.

Row by row, hop knives in hand, we scooted along in small groups, cutting every hop shoot in sight back to the soil. We also cleared any weeds, which helps keep the hop plants warm and dry and fends off downy mildew, the scourge of East Coast hop growers. By lunchtime, we had more than half a dozen 5-gallon buckets brimming with leafy green shoots, which Adam graciously let us take home.


First taste

Luckily, we didn’t have to wait to get a taste of pickled shoots. Michael Reese, one of our packaging line operators and an avid gardener, pickled a handful of shoots and brought a few jars to Sunny Brae.

“It was pretty good for my first try,” he says. “I just used traditional pickling techniques. I put them in apple cider vinegar with raw garlic, mustard seed, water, fennel, clove, salt and sugar. Everyone seemed to like them.”

Quick and simple works, too. Catering Manager Alicia Ferrari took a bunch of shoots home and sautéed them in butter and garlic.

“I didn’t even salt them or pepper them,” she says. “It reminded me of kale or a really dark green. They were delightful.”

Back at the brewery, Sous Chef Brian Kerstetter found a traditional Bavarian recipe and put a Tröegs twist on it. He created our brine with apple cider vinegar and Perpetual IPA and added coriander, minced carrot, garlic, sugar and mustard seed. Steeping the shoots for about a week softened them a bit but kept a slight crunch.

Curious what they taste like? Pop in to our Tasting Room & Snack Bar and order the Cheese & Charcuterie Plate. Alongside the Pennsylvania cheeses, our chicken-liver mousse and a slice of toast, you’ll find a few pickled hop shoots fresh from Sunny Brae … while they last, of course!

“They’re almost like a fresh-hop beer,” Adam says. “It’s a once-a-year thing.”


Eat the hops, get the T-shirt

“We couldn’t do what we do without the support of the local breweries,” says Adam. “That sense of community enables us to survive and become a viable business.”

Show your support for a local grower by picking up a Sunny Brae Hops T-shirt, now available in the General Store at our Hershey brewery. We have two designs in both men’s and women’s cuts.

You got your Chinook hop plant for Earth Day. Now what?

To celebrate Earth Day, we’re giving away 100 Chinook hop plants at the brewery today. If you’re one of the lucky ones, here’s a little insider info to give your plant a healthy, productive life.

First thing’s first: Get it in the ground. That can, or even a large pot, can’t contain this eager little plant for long.

“Pots are too constrictive,” says Adam Dellinger, owner and operator of Carlisle’s Sunny Brae Hops. “Root structure will grow 4 or 5 feet in radius and 6 feet down.”

So, recycle that can and find a spot outside with lots of sun (south-facing is best), a little breeze and good access to water. Water is key.

“Hops are very thirsty plants,” says Adam. “Keep them moist, but not soaking wet.”

You might get more than one shoot, or vine (or, if you want to get really beer-nerdy about it, “bine.”) And this is where things get tricky. These vines want to climb, and they need something to climb on.

You can tie a piece of twine from a stake in the ground to a point about 7 or 8 feet up a tree or the side of your house. Or, in the first year of hop growth, a long stake or even a large tomato cage will do the trick. But be warned: Mature plants can grow 25 feet and up!

And you need to “train” the vines to climb. More than three per string is too much, so trim them back and wrap them clockwise around the support. (If you wrap them counterclockwise, they’ll fall right off.) Keep the area clear of weeds and guide your three little vines as they climb.

It’s easy to overthink fertilizers, Adam says, but it doesn’t have to be too difficult.

“Miracle-Gro and fish emulsion are fine,” he says. “My only caution would be to stop fertilizer additions around the beginning of July, when the plant stops growing vertically and begins growing cones. Excess nitrogen can negatively affect cone formation.”

Come harvest time — likely sometime from mid-August through September — you should be swimming in Chinook hop cones. Adam recommends hand-harvesting and leaving the vine intact until first frost, then cutting it back. “If you cut down the whole vine at harvest, there is some energy left that can’t go down in the roots for winter storage and help the plant rebound next year.”

What to do with all those hops? You can home-brew, of course. Or steep them for a hot tea. In the olden days, Adam says, people would take small amounts of dried hops, pack them in a satchel and put them in their pillow as a sleep aid. He’s never tried it, though.

“I work really hard during the day,” he says with a laugh. “So I have no problem sleeping at night.”

Hungry for more hops? A team from Tröegs recently visited Sunny Brae to do some spring pruning. We brought a whole mess of hop shoots back and they’re pickling as we speak. Watch for them on our Snack Bar’s cheese board real soon. Stay tuned for details.

We’re celebrating #HBGBeerWeek with a new (717) IPA and some can’t-miss events

It was 19 years ago when Tröegs — armed with not much more than a six-gallon pot, a beat-to-crap stove and a burning desire — set up shop on Paxton Street in Harrisburg.

We’ve come a long way since then, but we haven’t lost that burning desire, and we certainly haven’t forgotten our roots.

So once again, we’re pulling out all the stops to help celebrate Harrisburg Beer Week, running from April 22-30 at breweries, bars and restaurants throughout the area.

(717) Collaboration Ale – 4/22 release

For starters, Day 1 of Harrisburg Beer Week marks the release of the next round of (717) Collaboration Ale. Brewed with our friends at Appalachian and Pizza Boy, this year’s version is a draft-only IPA with tons of citrusy and tropical hops and a silly amount of orange zest.

Here at Tröegs, we’ll be tapping our first keg of (717) at 7:17 p.m. on Friday, April 22.

PA Flavor – 4/23

From 1 to 5 p.m. on Saturday, April 23, we’ll be at the Farm Show for PA Flavor, a beer and food pairing event that brings together dozens of Pennsylvania breweries, food producers and restaurants. Our chefs put a twist on a New England classic, the lobster roll. They’ve whipped up crawfish and shrimp salad on a house-baked corn roll with pickled okra and a dusting of potato-chip crumble. Grab yours, along with a Sunshine Pils, under the Tröegs tent.

Right after PA Flavor, we’ll be hitting McGraths on Locust Street for a special firkin of our newest year-round beer, Solid Sender.

Art of Tröegs at Millworks – 4/27

On Wednesday, April 27, we’ll be Making Art and Drinking Tröegs at The Millworks in Midtown. Drop by from 6 to 9 p.m. for a wood-fired pizza and beer-pairing menu, a firkin of limited Scratch Double IPA, a community art piece for you to paint, Tröegs coloring book giveaways and a chance to meet Art of Tröegs sculptor Jason Lyons.

And more …

We also have a brunch and beer pairing at Sturges Speakeasy, oak-aged Troegenator at Arooga’s Camp Hill, a meet-the-brewers night at Midtown Tavern, a coloring contest at Federal Taphouse and more. Make sure to hunt down a “Proudly Brewed in PA” Art Print at each of our events!

Get the full lineup of our Harrisburg Beer Week events right here.

ART OF TRÖEGS: The beauty – and allegory – of blown glass

Stephanie Chubbuck

Age: 46
Hometown: Boston
Find her: @stephchubbuck,
Words of wisdom: I’m a big fan of Pinterest and image sharing. I create a databank of things that excite me and inspire me. When you have contact with really cool things or really cool ideas, that stimulates your brain.
Go-to artists: So many. Alan Klein, Petah Coyne, Jana Sterback. On my first day in the [MassArt] fine arts program, Chuck Stigliano said artists are responsible for the evolution of consciousness. … That’s the truth.
I’d like to grab a beer with … Georgia O’Keefe. She was fantastic.

Obscenity, said Supreme Court Justice Potter Stewart in 1964, is difficult to define. But “I know it,” he said, “when I see it.”

Boy, Stephanie Chubbuck would have thrown him for a loop.

“I don’t see any value in what you’e doing,” someone once told her.

“I want this in my life,” said another.

“That’s offensive.”

“That’s awesome.”

“Kinda looks like you could make love to it,” said one guy.

“You idiot,” said his wife. “That’s the point.”

Well, sort of. The point, Stephanie says, is that beauty — and art and value and obscenity — is in the eye of the beholder. And whether someone hates her glass-blown fruit (and all of their allegorical trappings) or loves them, is turned on or turned off, doesn’t really matter. They aren’t statements. They’re provocations, and there are no wrong reactions.

“I keep my opinion out,” Stephanie says. “If I’m too heavy-handed with an opinion or an emotion of my own, then it prevents what the viewer brings, and that interaction between the viewer and the art is what’s important to me.

Is that just a cherry?

What’s with the zipper?

Is that a … well, you know?

“I play with that line between vulgarity and modesty, revealing and concealing. But it’s important for me to not be vulgar. My work isn’t something that a kid couldn’t see.”

In a way, Stephanie’s approach to art and allegory is a direct descendent of 16th and 17th century Dutch vanitas, those symbol-rich still lifes of skulls, books, candles, flowers and, yup, over-ripe fruit.

“Those paintings are usually full of food and flowers, but there’s always more to them,” she says. “Sometimes it’s evil, sometimes it’s sexuality, sometimes it’s class. There’s always an undercurrent. But the most important thing is, at first glance, there’s a seduction.”

So, what about her Art of Tröegs piece? Is that just a bottle? What’s with the zipper? Is that a … well, you know?

You tell her.

Art of Tröegs

It’s your turn to get in on the art. Take a piece of Tröegs – bottlecaps, cans, labels, whatever – and create a piece of art. The winner will be $500 richer, and they’ll get their name in lights when we open our brand new art gallery this summer in Hershey, PA. MORE