PUMKING + STOUDT = A WARLOCK'S BREW
What we’re drinking: Warlock, an imperial stout brewed with pumpkins, part of Southern Tier Brewing Company’s Blackwater series.
What Southern Tier says about their beer: “Warlock is brewed to enchant your palate on its own and also to counterpoint our Imperial Ale, Pumking. Dark and mysterious, the Blackwater Series is serious about high gravity. Reanimate your senses with Warlock’s huge roasted malt character, moderate carbonation and spicy pumpkin pie aroma.”
Where we’re drinking it: Chelsea Tavern, home to Market Street’s deepest beer list
Who suggested it: Joe Van Horn, owner
Why this one: “Southern Tier I like as a brewery because they're decadent. In every beer that they do, they over-source and over-indulge in the ingredients. This is just basically a mix of their Pumking and their stout. I loved the Pumking the first time that I had it. I thought it was an amazing beer. But back then, there weren't a thousand pumpkin beers. It's a joke now that everything gets pumpkin spiced. I think that's why I like this one. It takes away from the pumpkin a bit.”
So, uhhh, we’re going to sit here now and and sip on this while Joe talks about about how Market Street has changed since Chelsea opened in 2010: “That's one thing we learned very quickly. You have to be able to adapt to what show is across the street [at The Grand], and not only that, but Broadway shows at the Playhouse and then alternative shows at the Queen. And then some nights you have all three. There was that Friday night the Fringe Festival fell on an opera night, and we literally had in two booths right next to each other a guy with a white scarf and a tuxedo and the overcoat, and behind him was a table of four, pierced and tattooed, and I said, 'This is Wilmington.'
"And in a strange way, Wilmington is kind of like that too. Not only do we have show crowds, but then you have the day crowd, bankers and lawyers for lunch, and then at night you go back to being a destination beer place, and the hotel business. At the beginning, we weren't open Sundays at all. We weren't open Saturday lunch. And now Saturday and Sunday are two of my busier shifts, usually one-two in my week. Residents are driving that. Well, and I get a lot of leftover, morning-after business from weddings.”