Snitz Creek Brewery expansion and new collaboration

by: Sara Bozich
April 27, 2016

It’s Harrisburg Beer Week, and what better time to announce the expansion of one of our favorite local breweries.

Snitz Creek to open new Palmyra tasting room


Lebanon’s Snitz Creek Brewery announced yesterday that they will open a new tasting room in the Flight Path Business Park and In the Net Sports Complex in Palmyra.

If all goes well, Snitz Creek plans to open by the first week in June. The Snitz Creek Tasting Room will be open weekends, serving from eight taps, plus growlers, crowlers and bottles for sale.

Food-wise, it’ll be casual fare from Deraco’s Subs and other snacks, plus food trucks in the evenings (and possibly daytime) to enjoy among TVs and arcade games inside the Tasting Room.

Snitz Creek’s Palmyra location will be open 11 a.m. to 11 p.m. Friday through Sunday.

Snitz Creek to brew “Miner’s Pub Porter” for local restaurant

SNITZ miner's pub

Continuing its commitment to local, Snitz Creek Brewery has partnered with The Miner’s Pub Restaurant (located in the Iron Valley Complex that includes Iron Valley Golf and Iron Valley Turbing) for a custom brew to serve as the house beer at Miner’s Pub.

Miner’s Pub Porter is described as a “smooth and easy drinking beer with roasted malts and hints of dark chocolate and coffee.”

The recipe was based off of an original porter recipe steeped in local lore (you can find it at Miner’s Pub to read). Snitz Creek Head Brewer Ryan Moncarz said, “the color and slight coffee notes will trick any nosey foreman suspicious of what’s in a hardworking miner’s Thermos.”

Local artisan Anthony Becker designed Miner’s Pub Porter’s unique tap handle, made from the top of of a pickaxe.

Miner’s Pub Porter is on tap now at Miner’s Pub during regular business hours. Growler fills are available.


The Post-Race Blues

by: Kelly Leighton
April 27, 2016
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You know how it is.

You have had a goal race on your calendar forever. You count down the months, then the weeks, then the days, and it finally arrives. And, then suddenly, it’s over. All those weeks of hard work for this one effort, now what?

Ah, the post-race blues. I’ve had them all week, especially as people asked me what’s next after Boston. I literally have zero races on my calendar, so I don’t know what’s next. I thoroughly enjoy marathon training. Sure, the idea of 20-milers can be overwhelming, but when all is said and done, it’s pretty awesome that you can train your body to go that distance. But I respect that personally, my body can’t handle running back-to-back marathons, so I am done with marathon training until the fall, at least. And that means …

I have a bit of the post-race blues. Since the end of December, I’ve been training for Boston. Every weekend run distance was planned, each run had a purpose — getting me to the starting and finish lines in Boston. And now I feel sort of lost. I also have terrible race envy, which I know is ridiculous. Despite the fact that I just ran a marathon, I find myself jealous of other runners crossing off their goal races. “Maybe I should have signed up for that 5K,” I’d think while tapping like on Instagram. You know, despite the fact that walking down the stairs was a bit of a process merely two days ago.

While it is nice to just run, and not worry about how many miles I should be running and what pace I should be running, I do miss having a focus. On those tough runs, I often visualize my goal race, and how it will feel to cross the finish line. It’s nice to have a goal to work towards. While I am sure I will jump in a few smaller and shorter races, it’s the marathon distance I truly love.

But I’ll save that for the fall.

Until then, I’ll still be out there, training plan or not. Because I don’t need a bib or a chip time to remind me why I run.

Categories: Running


3 Pro Tips to Doing Decked-Out LIVE! at Vineyard & Brewery at Hershey

by: Sara Bozich
April 26, 2016
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The Vineyard at Hershey’s Decked Out Live concert series returns Friday, May 6 for another year of music, dancing and good drinks.

To help you get the most out of Decked Out Live, we have put together a list of top tips to do when you’re preparing to go and what to do when you get there.


Pro Tip 1: Get a season pass!

A season pass is ONLY $50 for a single pass or $75 for a couples pass (single show tickets are $15). Not only will a season pass save you a lot of money with admission in the long run, it also comes with its own set of perks.

»» BUY

The season pass comes with a free wine tasting, 25% off wine and beer flights during the show and monthly receptions. A pass will pay for itself in just a few trips. With the pass you are also guaranteed to have a spot in the show.

Pro Tip 2: Early bird gets the best seats in the house.

»» Doors open at 5:30 p.m.; music starts at 7 p.m. 

The Vineyard offers a few different seating options, but is limited in space. Be sure to bring your own blankets and lawn chairs for seating in the vineyard or by the campfire.

If the show doesn’t sell out, tickets are available for purchase at the door. Arriving early will ensure that you are able to get a seat. Concerts are held on the barn’s huge patio, unless the weather says otherwise. In case of rain, festivities move indoors.

Pro Tip 3: BYO snacks.

vineyard at hershey

Pack up a cooler with some cheese, meat and crackers to snack on during the show. Although outside alcohol is prohibited, you may bring food and non-alcoholic beverages.

Make it fun. Grab some cheese and meats that you would like to pair with a specific wine or beer. I would suggest a Brie with the Chardonnay or Hip Hops Hooray IPA if you’re a beer drinker.

The Vineyard and Brewery at Hershey do offer flatbreads, and River House Bar and Grill is on-site to serve up fresh made-to-order food.


Summer also means looking for lighter, and refreshing drinks. Lageritaville, a Mexican-style lager, with a lime is what you will be looking for on some of those hot days. It’s one of the summer beers that I always look forward to.

A drink in hand, good music and good friends sounds like the way I want to start all of my weekends.

International winemakers visit local Fine Wine & Good Spirits stores this week

by: Sara Bozich
April 26, 2016
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Two international winemakers will make their way to local Fine Wine & Good Spirits stores this week to sample, showcase and educate guests about their crafts. Whether you are unfamiliar, curious or in love with these brands, this is a one-of-a kind experience that any wine-lover should take advantage of.

Sample featured wines, then purchase bottles at special prices and have them signed by the winemaker.

April 27


Ophelie Loubers, winemaker and communications manager from Mouton Cadet Winery, will be pouring samples of several different wines from her winery out of Bordeaux, France at the Jonestown Road Fine Wine & Good Spirits store. Mouton Cadet is considered to be Bordeaux’s most successful brand.

Samples and specials include:

  • Mouton Cadet White Bordeaux
  • Mouton Cadet Red Bordeaux
  • Mouton Cadet Rose
  • Mouton Cadet Sauvignon Blanc

Loubers will be in-store from 4-6 p.m. to discuss wine and autograph your bottle.

April 29


Barista winemaker Bertus Fourie will be heading to the Harrisburg area all the way from South Africa to show off his unique libations that have given him the nickname “Starbucks.” Fourie got this nickname after he discovered that the South African Pinotage grapes he uses in his wine gave off a coffee-like aroma when aged in Oak barrels.

The Pinotage features notes of vanilla, coffee, chocolate and fruits like mulberry and Maraschino cherries.

Samples and specials include: 

  • Barista Pinotage
  • Barista Chardonnay

Fourie will be in-store at two Fine Wine and Good Spirits stores Friday — Jonestown Road 2-4 p.m.; Lemoyne 6-8 p.m.

Each event give attendees a unique opportunity to talk to the person who is directly involved with making the wine that they are tasting. Each winemaker will give insights on each wine that will no be on display anywhere else.

If you pick up any of these bottles be sure to send us a picture and tag!

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