Brothers Ryan and Eric Berley, the mustachioed duo behind Old City’s Franklin Fountain, landed in the pages of New York Times in a piece about the growing number of throwback soda fountains popping up in American cities that are mining the past for mixed to order sodas, ice cream floats, egg creams and old timey sundaes. Though the majority of the ink focuses on things like the Berley brothers’ recreation of things like cherry phosphate sodas and other unlikely refreshments, it mentions the painstaking efforts the brothers make in creating their ice creams in turn-of-the-20th-century flavors like teaberry and their Maple Leaf Rag sundae.
• If old timey ice cream is your thing, you might be interested to learn that Bassett’s, the iconic Philadelphia ice cream maker that predates the Reading Terminal Market by 32 years, celebrates 150 years in business on July 16. And that just so happens to be the same day that RTM hosts its annual Ultimate Philadelphia Ice Cream Festival. The all-day fest will feature ice cream creations from Bassett’s as well as dozens of other local ice cream makers who are reportedly teaming up to make a colossal ice cream cake.
• Meanwhile out in the Western ‘burbs, the folks at Victory Brewing Co. are beginning to package the housemade ice creams they’ve been serving in their brewpub and selling them to go. The ice creams are made with the wort left over from brewing beer. The three flavors are Triple Monkey, banana ice cream made with unfermented wort from Golden Monkey with peanuts and caramel; Hopped Up Devil, cinnamon ice cream with Hop Devil wort, cayenne and chocolate covered coffee beans; and Storm King Crunch, chocolate ice cream made from Storm King Stout wort and chocolate malted milk balls. They are available exclusively at Victory in pints and quarts.
For Soda, the Genie Is Out of the Bottle [NYT]
Bassett’s Ice Cream Celebrates 150th Birthday During National Ice Cream Month [CBS Philadelphia]
Victory Brewing Company Serving Beer Ice Cream [KYW Newsradio]