BENSALEM, PENNSYLVANIA

Mischeviously eclectic head brewer, Jay Grosie, and co-owner Mike Lock, began their journey at Bensalem’s BROKEN GOBLET BREWERY during 2014. Residing at a white stucco bricked warehouse, the concrete porch-fronted pub also presents live music and entertainment. A black overhead door and side entrance (with black awning) welcomes patrons to Broken Goblet.

Utilizing a heady four-vessel ten-barrel system, the spacious Mixing Room event space (just across the street from the Delaware River) began operations here in 2018. The newly installed taproom, completed in ’24, features a white-marbled fifteen-seat bar with several square red cushion-chaired tables, a cozy lounge area and pipe-exposed high ceiling.

A concrete-grounded, aluminum-furnished front patio adds extra seating. Windowed brew tanks at the rear service the four tap stations (with four separate tap handles each). And a melange of Chinese lanterns hang from the ornamental centralized chandelier.

Upon my early February ’25 noon trip, I consumed three varied blonde stouts, a pastry stout, a pale ale, two NEIPA’s and a sour IPA. Presently, Trauger and Lucky Cat breweries craft their fare at the Goblet.

Glimmering yellow fruit spicing brightened Black Shoes Pennsylvania Pale Ale, a mild Nugget-hopped rye wheat-malted summertime easygoer.

Sunshiny lemon-licked grapefruit bittering joined tangy pineapple and tangerine zesting as the musky compost waft consumed the sugary pale malting of Cloudy Juicy Hazy, a splendid tropical Imperial IPA.

Tart pineapple zesting gained caramelized brown sugaring and mild vanilla spicing for Pineapple Upside Down Cake, a confectionery double dry-hopped NEIPA with slight lemon meringue, guava, mango and cherry snips.

Lactose-sugared raspberry puree induced sour IPA, Deathclaw Juice Raspberry, gaining herbal hop respite and bubbly lemon spritz atop blonde ale malt base. OK, but not as convincing as the previous two India Pale Ale variants.

Dry roasted coffee caressed the mild oaken vanilla bittering of ‘white stout,’ The Ghoul, a devious dark ale deferring any dark chocolate sway.

Brown-sugared bacon glazed the powder-sugared vanilla coffee sweetness of Chocolate Bacon Blonde Stout, a white chocolate-centered pastry-styled medium body with chocolate donut, lemon custard and toasted cinnamon wisps.

Out of this world fruited blonde stout, Strawberry French Toast, melted clarified butter atop eggy strawberry pureed toast, leaving powder-sugared vanilla creaming to further sweeten the delightful brunch barrage.

Lactic pastry stout, Fritz’s Stickybun, took brown-sugared vanilla creaming and Tiramisu confections to its dark chocolate base, letting light peppermint and allspice illusions inside.