“I’m very familiar with making food in restaurants, and I was going to breweries all the time and drinking beer all the time,” Goldman says. “At some point, I got to where I had a really good book of recipes, and I preferred what I was making over what I was purchasing at the store or at bars. So I thought, ‘If I have something good to offer, I can run with this.’”
Enter Urban Village, a brewpub located in Philadelphia’s up-and-coming Northern Liberties neighborhood. Fashioned after the breweries-slash-restaurants that pepper California’s West Coast—including big names like Russian River and Lagunitas—Goldman set out to create a concept in which beer was not just a focal point, but also the perfect complement to a menu of high-quality, chef-driven dishes.
“I love the restaurant side of things as much as I love the beer side of things, so in my mind, I wasn’t necessarily that excited to do a production brewery,” he says. “But I really wanted to do a brewpub, where we could make small-batch stuff, make something different all the time, be experimental and have fun with it, and not be tied down to selling an enormous volume of one or two products.”
Goldman spent a year at the University of Sciences in Philadelphia, learning the ins and outs of making beer, as well as interning at nearby Double Nickel Brewing Company. In 2016, armed with a certificate in brewing science, he got Urban Village off the ground with a rotating lineup of his most tried-and-tested brews.
These include the Rye Bread—a rye IPA brewed with caraway seed that Goldman says is his favorite beer of the bunch—as well as blondes, wheat beers, Scotch ales, milk and oatmeal stouts, kettle sours, goses, Berliner weisses, and Belgian strong ales, just to name a few. Urban Village also features a number of more experimental recipes, from a Berliner brewed with beet juice—which Goldman dubbed Beets by J—to an imperial stout aged in bourbon barrels from the local New Liberty Distillery.