Beauty is in the Eye of the Beerholder

If a glass of beer were a work of art (as some may argue is the case) then would be the Louvre.

With more than 150 varieties, the borough hotspot has an arsenal sure to impress even the most distinguished of beer-loving palates.

From Belgian whites, to IPAs, lagers, stouts, and porters, Isaac Newton’s vast selection attracts beer lovers throughout the region, who come to enjoy craft drafts rarely found at other establishments.

And in no way does the extensive quantity of craft beers compromise quality. Isaac Newton’s pours drafts from some of the most prestigious microbreweries, including the highly-coveted Delirium Tremens, Bear Republic, and Southern Tier.

Bar Manager Tim Gannon, the brains behind the beer, says the restaurant has 22 different taps, 14 of which rotate continuously. “We try to make sure that people always have something new to taste,” Gannon says.

In addition to drafts, there’s more than 100 bottles to choose from. Flavors and styles run the gamut. You can get everything from a 15.1 percent alcohol stout to a light and fruity Lindeman’s Framboise or a $30 bottle from the high-end Nebraska Brewing Company.

Gannon, the ringmaster directing Isaac Newton’s circus of beer, says he’s always on the lookout for good, quality picks.

It’s obvious he’s been busy.

Chalkboards that surround the bar area communicate an extensive, worldly selection. (Just the names alone indicate you’re in for an interesting beverage. Cheers to the patron who can say these selections five times fast: Weihenstephan Kristall Weizen, Unibroue Ephemere, or Duchess de Burgonge.)

While there’s representation from the obvious countries (Germany, Belgium, and England), selections also hail from Brazil, Slovakia, France, and beyond. And of course, drafts and bottles from across the United States are served daily.

“We want people to know there’s a lot more to beer than going out and having an MGD,” Gannon says.

Speaking of MGD, don’t expect to find it here. While Isaac Newton’s serves a handful of mainstream bottles (Coors Light, Miller Light, Yuegling, Budweiser, Heiniken, Amstel and Corona), it doesn’t carry much else from mass-market beer distributors. “Guiness is probably the most mainstream beer that we have on tap right now,” Gannon says.

People don’t really seem to be missing those old standbys, either. “We move a good amount of Miller Light but beyond that, we don’t move a ton of the others,” Gannon says.

The idea behind eliminating mainstream brews from the menu, restaurant Manager Dennis Wackowski says, is to hopefully encourage customers to broaden their horizons. “We’re huge on educating people about beer,” he said, adding bartenders and servers can usually help a confused customer select just the right beer to suit their taste.

“We don’t necessarily have a problem with Sam Adams,” Gannon explains. The problem is if someone sees Sam Adams on draft, they’ll most likely get that out of mere recognition, instead of venturing to try a craft beer that, chances are, has better flavor.

And although they encouarge patrons to try one of the many craft brews, the first priority for the staff at Isaac Newton’s is customer satisfaction.  A slogan scrawled across one of the hanging chalkboards reads “beauty is in the eye of the beer holder.” And Gannon minds that mantra.

“We’re not beer snobs. If you want to come in here and have a Budweiser, that’ s fine.  I’m not going to ridicule you. But if you want to come in and try something new, I’m going to give it to you,” Gannon says.

Isaac Newton's hasn’t had trouble attracting people to drink its vast selection, however. Craft beer has “exploded” recently, according to Gannon. “People are looking for something different, something special.”  Sadly, that "something" is not always found at the bottom of a can of Coors.

Many of the 22 taps at Isaac Newton’s are specifically dedicated to beer styles. There’s always one tap with an IPA, another with a double IPA (a hoppier version of the IPA), an amber, and American wheat beer. A craft stout is also always available.

The Philadelphia area is rich with microbreweries. In honor of this, there’s also at least one tap at all times pouring a local favorite from Flying Fish, Riverhorse, Sly Fox, or another area producer.  “We try to make sure we represent local brewers as much as possible,” Gannon says.

Each Wednesday, a fresh sixtel (which, Gannon explains, is a third of a keg) is tapped at 11:30 a.m. The sixtel, which usually only lasts for the day, is something “really special,” like a beer from a new brewery, or a limited release.

Next Wednesday (Feb.  23), the featured sixtel will be Avery Mephistopheles.

And, as part of its ongoing quest to spread the joy of good beer, Isaac Newton’s hosts “brewery nights” once a month. Next up is Left Hand Brewing Company, who will be at the restaurant at 7 p.m. on March 2 to offer samples and freebees. Harpoon Brewery will be in town for a brewery night on March 31.

With so many types to choose from, it might seem impossible to pick a favorite beer. But the beer master himself has one: Brooklyn Local One – a Belgian strong pale ale. “It’s just a well-balanced delicious beer,” Gannon says.

As if we needed another reason to raise our glass.

Isaac Newton’s has happy hour Sunday through Thursday from 10 p.m. to midnight, when domestic drafts are half price. For more information on the restaurant and beers on tap, visit www.isaacnewtons.com.