Philly Beer Week is dedicated to wood at Resurrection Ale House. More than 20 barrel-aged beers will be on tap, including rarities like a grappa-barrel-aged beer from Hof Ten Dormaal and Lost Abbey Angel's Share Brandy '11. What better to help soak these high-octane, high-flavor brews than Philly’s favorite meat snack, scrapple.
Chef Rhett Vellner has housemade scrapple on the regular menu at the Grays Ferry bar, served with a red beet egg (pictured above), but since he doesn’t want anyone to get bored over the next three days, he’s offering a changing menu of scrapple specials throughout the weekend.
Look for the Pig Face Sandwich, which sees scrapple swapped in for the pork in the South Philly classic of broccoli rabe, provolone, peppers and onions. Also ask for the scrapple croquettes, served with apple butter, truffle oil and a microgreens salad (215-735-2202).