Railbender is the beer that started it all.
Erie Brewing Co. began as Hoppers Brewpub at 123 W. 14th St. (current location of Brewerie at Union Station) in 1994. The original Erie Brewing Co. (Koehler) closed its doors in 1978, so Erie went a grueling 16 years with no breweries. Striker Hammer Plate
In 1994, craft beer, or as it was called at the time, micro-brew, was just starting its ascent into the public consciousness. There were a meager 200 breweries across the entire U.S. and the focus of many was on traditional styles of British, Irish and German beers.
Enter Railbender, a Scottish (malty) ale clocking in at 6.8% abv (alcohol by volume). Traditionally, Scottish ales lean toward the malty side as the country is a bit too cold to be a good hop-growing region. Railbender lets the malt shine with a smooth, deep maltiness and a soft hop character.
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According to head brewer Tate Warren, Railbender should be enjoyed around 45 F (45 degrees Fahrenheit) which will bring out the deep malt flavors, including dark fruit, bread and caramelized toffee.
Railbender put the Erie craft beer scene on the map by winning two Great American Beer Festival medals (bronze, 2008; gold, 2009). As one of the biggest breweries in the region, the Erie Brewing crew have been mentors to many of the younger brewers around the region, always willing to jump in and help out.
Railbender was originally formulated by local brewing legend Brian Hollinger, who has led a storied brewing career. Recently, Brian was vice president of operation at Dogfish Head Brewery in Delaware before becoming the general manager at Two Roads Brewing in Connecticut.
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Railbender is available all over the region, but I always prefer to drink one fresh from the brewery.
Bar Accessories Jason Lavery is president and founding brewer of Erie's Lavery Brewing Co. Contact him at jason@laverybrewing.com.