Market Cross Brews
Click Here for a description of our full
Market Cross Brews!
To see what beers we currently have on draft, check out our live draft list.
produces all natural, unfiltered brews through an English Style Brewing
System - Peter Austin System. This 10 Barrel system is "hands-on" with
hot liquor back, mash tun, gas-fired kettle, hop percolator, open fermenters,
closed Grundy tans and American Grain Mill. This system produces 10
different styles of beer throughout the year. These beers rotate 2 or 3 at a
time on draft at Market Cross Pub. Our Brewmaster, Kevin Spicer, and
his brew crew work manually throughout the entire process. Brewery
tours are available upon request - Call us at 717.258.1234 OR EMAIL
Our Beer is unfiltered and all of the ingredients have been
personally handled by the brewers because…well, we have no choice. Every
tank has been hand-cleaned, every keg hand-washed, every recipe hand-written
because…well, again we have no choice. However, we do produce a beer that is
100% natural with 100% drinkability because…well, that’s what we choose.
-Kevin Spicer, Brewmaster
"As a beginning homebrewer, the
task at hand may seem very intimidating, but one of the best pieces
of advise is this: follow the recipe directions exactly, but be
especially careful of your cleaning and sanitizing methods. A wild
yeast or bacterial infection will ruin a batch of beer and you will
certainly be able to tell that in the aroma and taste! Common
"infection" flavors include cidery, vinegary, band-aid, medicinal,
solvent-like, and excessive fruitiness. In addition, infected beers
will often be over-carbonated in the bottle, and may show long,
white "stringy things" clinging to the inside of the bottle. So,
carefully clean all equipment and sanitize thoroughly everything
that will come into contact with your post-boil wort."
"The last homebrew tip focused
on the importance of following the directions provided by the
homebrew kit manufacturer in making the beer, along with the
mandatory cleaning and sanitizing that must accompany brewing. This
next tip is just as critical to the production of good quality
homebrew; pitching yeast into a well-aerated and cooled wort. After
the 1 hour boil called for by most quality kits, the wort should be
chilled as quickly as possible to 65-70F. This is best accomplished
by the use of a wort chiller, a device that should bring the
temperature down to the pitching range within 20-40 minutes. The
longer the period between the conclusion of the boil and the
pitching of the yeast, the greater is the chance that one's wort
will become "infected" with a wild yeast strain or bacteria that
will compete against the desired agent of fermentation (your yeast)
and result in the production of off-flavors and potentially hazy
beer. A good homebrew shop will carry a simple immersion-style
chiller consisting of 25 feet or more of copper tubing; if the
brewer is handy, they are not too difficult to make on your own.
This type of chiller circulates cold tap water through the coil,
thus conducting heat away from the wort and chilling to within
several degrees of the tap water temperature, which should allow one
to attain a proper pitching temperature within 30-40 minutes. Other,
more expensive 'counterflow chillers' are available, which are even
more efficient, some claiming to achieve pitching temperature within
15 minutes! Next tip: what exactly are you pitching?"
respectfully submitted, with love, from kevin.
Kevin Spicer, Brewer in the tank
Mike Rowe, Dirty Jobs on the right