Sat - Apr 28/12

Today was a "Surprise Day" for Charlotte. When I plan a "Surprise Day" I do not let her know what is on the agenda.

Our first stop was the Central Market in Historic Downtown Lancaster. Here Charlotte found a few "Fat Quarters" (material in squares for quilting) and some sewing notions at a neat little store in the market. Then we went to the main "Farmer's" Market. We could not believe how crowded the market was - we could hardly move!

We enjoyed some fresh apple cider and Baklava (Almond and Walnut) from vendors. Then we were off to destination #2 - Shady Maple Market and Smorgasbord. These facilities are beyond large! The market is the size of two Walmart SuperCenters combined. The meat counters alone would fill any of our grocery stores back home. The grocery store has both a restaurant and a snack bar. The "Home Goods" store,  in a separate building, is also the size of a Walmart Store. Equally as large is the Gift Shop that is situated under the "Smorgasbord" which is on the second floor of a building larger than most hotels.

The "Smorgasbord" is not only the largest in Lancaster County, I believe it is larger than all the others combined. The entrance is more like that of a 5 Star Hotel! I am still amazed at the size of this complex!

Yes, we managed to once again "find items we didn't know we needed". Now it was time for a few familiar stops that are a must on any trip to the "Pennsylvania Dutch Country". We filled a box with quart jars of preserves from the Intercourse Canning Company. They will be moving to larger quarters just a few blocks away in June.

Our next stop was at the Bird-in-Hand Farmer's Market. Again, we had a sample of apple and apple/cherry cider (small cup for $0.25). A few purchases later we were on our way to the two Outlet Malls a few miles away in Lancaster, PA. Again, a few purchases at each before moving on to our last destination of the day.

Our final stop was for supper at Bube's (boo-bees - okay - "Boobies" if you prefer - grin) Brewery in Mt. Joy, PA. This was a unique experience to say the least.

We had reservations for supper at 6 pm in the Catacombs. The Catacombs Restaurant is several stories below the surface of the street in the ageing (in more ways than one) cellars of Bube's Brewery. A costumed guide greeted us and lead us on a tour of the brewery on our way to dinner. We descend 43 feet under the building into the stone-lined vaults of the Catacombs. There, years ago, the beer brewed above was stored in casks to age for about 6 weeks in the natural coolness of the cave like catacombs. 

Rumour has it that the entrance to a tunnel through the Catacomb wall beside where we sat was used for a hiding place for slaves on the "Underground Railroad". It is also rumoured that alcohol was hidden here during prohibition (a likely story - I mean - really likely - grin). A third rumour is that their are "Spirits" (another grin) in the Brewery - of the ghostly kind. In fact, a few weeks ago paranormal researchers detected "presences" in the building.


Bube's current Micro-Brewery is located within the original brewery's icehouse. The mash/lauter tun and kettle have a 3.5 bbl capacity (approximately 110 gallons.) The brewers usually brew two consecutive batches to meet the capacity of the 10 bbl fermenters. In the brewery there are two 10 bbl fermenters and one 10 bbl conditioning tank for lagered beer.



The selection of Bube's handcrafted beers on draught changes frequently - the favourites are described as:

• Kolsch: Clean, crisp, easy drinking Colonge, Germany style ale. Kolsch's smoothness comes from special Kolsch yeast, German Hallertau hops, a slow fermentation and lager like conditioning.
• Red Ale: This was the first draught on tap in November 2001. It has developed to a very quaffable ale. the slight sweet malt flavor is balanced with East Kent Golding hops to produce this delicious reddish-amber ale.
  
• Stout: This dark full bodied stout is perfect with a meal or as a meal. Rolled oats give this beer an enjoyable mouthfeel while chocolate and roasted malts lend to its distinctive flavor.
  
• Brown Ale: Another one of our first recipes, which we have improved with experience. This ale is pleasantly malty with nutty and toffee like undertones. East Kent Golding hops were used to compliment this English style ale.
  
• Heffweizen: This traditional German-style wheat beer is rich in banana and clove undertones, with a wonderful frothy head.
  
• India Pale Ale (IPA): Bube's rendition of this classic style is made with fine 2-row malted barley and West Coast hops. A wonderful malt finish with a delicate citrus aroma, reminiscent of its Old-World cousin. 
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Charlotte order a draught sampler which consisted of 5 of the above brews each served in a small glass. 


For supper Charlotte ordered the "Brewmaster's Special" which tonight was pork tenderloin with a Rosemary/Mustard glaze served over mashed potatoes with green beans. I had the 8 ounce Certified Angus Filet Mignon (Medium-Rare) served au poivre (pan broiled with a cracked peppercorn, mustard brandy sauce). I also opted for the sautéed mushrooms. It was also served with mashed potatoes and green beans.

The meal began with an excellent salad and ended with an equally excellent chocolate pecan pie. What an excellent dining experience in a unique candlelit (only) setting. Perhaps next visit we can have "The Feast" (Sunday's only) or come for the "Murder Mystery".

A few off-and-on light showers on the way back to the RV. Tomorrow we are heading for home after being away for over 4 months.We should arrive before dark. It will be good to be home again!