A number of breweries grow a bit of hops on their premises or other land--not as much as Bale Breaker in Yakima, but a fair amount. Last month I revisited Brown's Brewing in Troy,NY, and l learned that they had opened a production brewery outside the city on sufficient land to root seven hundred rhizomes of hops. Klugh's article points out that back in 1850, New York State produced almost two-thirds of the hops grown in the U.S., and a good chunk more in Pennsylvania, no doubt.
At the right, the pub scene is cozy and snug, beneath the fermenters. The menu is pub-plus--the restaurant scene in Philadelphia is extremely competitive, and wings and pizza won't pack 'em in even with the best beers on tap. The soup was black bean with lime, which paired well with the Grumpy Old Man Stout, 4% abv with some nice coffee notes from the malts and the espresso beans in the boil. Then I tried another 9-oz. glass of Root Cellar Helles, the Munich-style lager Chuckanut does so well back in Bellingham. They do it pretty well here, too, with the bitterness just sneaking in for the aftertaste.