To kick off BarCampPhilly, a user generated conference about collaboration, the organizers have put together an event that focuses on beer. Hosted by Two Guys On Beer’s Dave Martorana and Johnny Bilotta, BeerCamp Philly will focus on the creative and collaborative nature of DIY homebrewing. Local homebrewers will come together to pour tastings of their creations, as well as discuss the art and geekery that goes into every beer. Great local craft brewers will be on the scene as well including Stoudt’s Brewing Company, Sly Fox Beer, and Flying Dog Brewery. Proceeds from the event benefit Philabundance.

What’s beer without a little snack? Kick those peanuts and pretzels to the floor, as Unbreaded will be on the scene to pair each of these delicious brews with sandwiches from our friends at Paesano’s. We’ll be tweeting from the event to talk about the flavors of each beer and sandwich, so be sure to follow us.

That leaves us with this final thought for the weekend: what is your favorite beer and sandwich pairing? Perhaps a burger with a hoppy IPA, or a tuna sandwich with a nice crisp, wheat beer. Let us know in the comments!

Chef Jose Garces’ Peruvian-Cantonese hybrid restaurant offers a Buns & Beers menu each weekday from 5PM – 7PM that is both satifying and a good value.  Small sandwiches are paired with draught beers and offered at a very attractive price.  For $25, you can get four beers and four buns, offering you a taste of the pork, chicken, duck or shrimp – or any combination of those.

The most popular bun is the pork belly, which is sous-vide for 10 hours, then grilled and coated in Chifa’s house-made hoisin sauce.  Served with shaved pickled carrots and a spicy mayo on a steamed white bun, the pork belly is currently paired with Flying Fish’s OktoberFish Ale.  Also served on the steamed white bun is the shrimp, which is tossed in a salt-bake crust, flash fried, and then tossed in chile mayo with avocado.  Elysian’s Immortal IPA is paired with the shrimp.

The grilled chicken sandwich with bacon and frisee is paired with Philadelphia Brewing Co’s Kenzinger Lager.  It is served on Chifa’s own pan de bono, which are made of 20% Yuca flour and 80% a mixture of manchego cheese and queso fresco.  The braised duck on a brioche bun is also sous-vide for 8 hours, then pulled apart and tossed with duck jus for a rich and meaty sandwich that pairs with Allagash white.

A great deal, and a perfect meal for those of us who have trouble choosing just one sandwich.

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Chifa
707 Chestnut Street – Philadelphia, PA 19106 (Google Map)

The history of both sandwiches and beer can be traced back thousands of years. So it’s no wonder, that the two are the perfect match for a hearty and flavorful meal. The Foodery, a long time institution in Philadelphia, offers many choices in both departments in their Northern Liberties store.

Upon entering, you’ll find yourself both overwhelmed and delighted by the selection of over 800 beers. When you’ve gathered yourself, you’ll notice the deli tucked into a tiny corner decorated with Boars Head meats. We sat down with Foodery employee Andrew Rubenstein to taste two of their best selling sandwiches and pair them with some exciting new brews.

The Son of Diablo is a spicy beast of a sandwich, smoked turkey with bacon and a fiery chipotle sauce between toasted sourdough from Baker Street Bread Co. To compliment the bold flavors we chose Great Divide’s 15th Anniversary Wood Aged Double IPA. The beer’s malty, bready notes lead way to a sweet toffee finish with a notable nip of hops, that helps to extinguish the Diablo’s flames.

The Foodery allows customers to build sandwiches to their liking, and very often these creations show up on the menu as specials. One such special is the OMG Turkey with fresh mozzarella, avocado, roasted red peppers, and sundried tomato pesto on multi-grain. For this fresh and light sandwich, we went with Pretty Things Baby Tree, a Belgian quadruple style beer infused with dried plums. Despite being a dark, high alcohol content brew, Baby Tree is a summer seasonal with a crisp, fruity bite and smooth finish. This beer works well to accentuate the avocado and roasted red pepper in the sandwich, as well as add a dimension to the multi-grain bread.

Although The Foodery’s deli gladly accepts call in orders, we recommend coming in, placing an order and taking your time browsing the beer. As the only store in Philadelphia with such a wide selection, and the ability to mix and match a six pack (and receive a discount) The Foodery is a great spot to fill our never ending need for sandwiches and beer.

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The Foodery
837 N 2nd Street – Philadelphia, PA 19123 (Google Map)

McGillin’s Olde Ale House has stayed true to their formula since the time Abraham Lincoln was president: great beer, a welcoming atmoshphere and the right food at the right price.  So it is no wonder that after 150 years of practice, their signature R.B. McGillin sandwich is exactly what you want to eat when you’re enjoying a pint of cold, smooth, creamy ale.

McGillin’s sticks to the basics, and does it well.  The eponymous roast beef sandwich starts with a USDA top round, roasted rare daily.  The meat is sliced paper thin and simmered in their homemade jus before topping a toasted kaiser roll.  Served with horseradish, jus, cole slaw, chips and a pickle, the R.B. McGillin is reflective of the pub itself: simple, straightforward, warm and inviting.  The meat has a well-rounded flavor, rich and juicy but still delicate.  The thin ribbons of warm beef and crisp bread get a bright and tangy zing from the horseradish and a smooth finish with the flavorful jus.

Over the many years of its existence, the classic and timeless Irish pub feel has never changed, but
McGillin’s has certainly made some key upgrades with the times: from the HDTVs on the walls, a twitter account and legendary karaoke “performances”, to a German-engineered automatic meat slicer/stacker and a touchscreen-operated digital oven management system.  Even successful entrees have transitioned to sandwiches on the menu (chicken marsala and chicken parm sandwiches are available) based on suggestions from the staff who needed something they could eat quickly and while standing.

McGillin’s offers more than just a great place to eat, drink and revel; it offers a glimpse of living history, a reminder that the more things change, the more some things should stay the same.

Unbreaded’s Q&A with McGillin’s owner Chris Mullins:

Unbreaded: What are you planning for the 150th anniversary?
Chris Mullins: Our plans are still in development, but we will be offering a special Anniversary Ale.

UB: How does a restaurant stay in business for 150 years?
CM: We didn’t get away from our roots.  We try to continuously improve on what works.  And from the beginning, McGillin’s has always been owner occupied and run.  That hands-on connection with the customer cannot be duplicated.

UB: How do you pair beer with sandwiches?
CM: Ale goes well with heartier sandwiches like roast beef, cheesesteaks and burgers.  Lager goes with turkey and chicken sandwiches.

UB: Who are your customers?
CM: Bankers, lawyers and government people come at lunchtime – they used to be known as “suits” but most of them don’t wear suits anymore.  Young professionals come after work, students pack the place at night, and 10-20% of our customers are tourists.

UB: Where do you get your bread?
CM: We get good Jewish rye from Ginsburg and rolls from Liscio’s.

UB: Where do you like to go to get a sandwich?
CM: Murray’s and Hymie’s.  Murray’s has real New York pastrami.

UB: Sandwiches are listed as “so-and-so’s favorite” — Who are they?
CM: Our staff.  And those recommendations change over time as people leave and new people come on.

McGillins Olde Ale House
1310 Drury St., Philadelphia PA 19107 (Google Map)