BIFDA stands for Beer Industry Fair Dealing Act and BFD — well — that stands for Big F***ing Deal. And while the state’s BIFDA isn’t talked about all too often outside of sit-downs between brewers and wholesalers it is a big deal. And we’re going to tell you why.
Ale to the Burbs, a group of suburban beer bloggers and Nevin’s Brewing Company are teaming up to put on the 1st annual “Illinois Suburban Brewers Summit.” The event is this Saturday, March 8th, at Nevin’s Brewing Company (12337 South Route 59, Plainfield) and — yes — there will be beer.
The idea is to get suburban brewers, who are fairly spread out, together to talk about the industry, the Chicago-area market and future collaborations. We reached out to the beer writers behind Ale to the Burbs to find out more about the event, why city beer drinkers should care what suburban brewers are doing and what’s going to be pouring at the event (spoiler alert: Nevin’s tap list looks ridiculous). Below are answers conjured up by Jeremy Teel of SubBeerBia, Kevin Bastian of Pour Man Beer, and Eric Woodruff of Blah Blah Beer.
Beer labels approved so far this month from: Bent River, Goose Island, Lake Bluff, Lake Effect, Off Color, Only Child, Pipeworks, Temperance, Two Brothers & Von Jakob. Continue reading
Brooklyn Brewery says:
“This is the famous Brooklyn Black Chocolate Stout, our award-winning rendition of the Imperial Stout style, once made exclusively for Catherine the Great. We use three mashes to brew each batch of this beer, achieving a luscious deep dark chocolate flavor through a blend of specially roasted malts. We brew it every year for the winter season. It is delicious when newly bottled, but also ages beautifully for years.”
Ryan’s been itching to crack into these bottles of Brooklyn Black Chocolate Stout for a while. Five years, as a matter of fact. Let’s take a look at how kind time has been (or hasn’t been) to this offering from Brooklyn: Continue reading
“The last of a series, Batch 10,000 Ale looks back to our roots, symbolizing the end of the home-brewing season with a creative take on “cleaning out the brewing supplies closet”. After combing through the catalogs of many malt and hop suppliers, our brewers used over 100 different malts, grains, and other fermentables, and followed them up with a blend of 60 different hop varietals between the kettle additions and dry-hopping.”
(Editors note: we’ve stockpiled enough Bell’s Batch 10,000 to review it every six months to a year to see how it is developing, aging and changing. Feel free to read through from the fresh tasting to the most recent review. However, if you’d like to jump around, be our guest, and read more about Bell’s Batch 10,000 fresh, after one-and-a-half years, two years and three years in the cellar.)
Ryan: When I read the commercial description of Batch 10,000 and the borderline ridiculous ingredient list used I thought about the opening scene in Act IV of Shakespeare’s Macbeth. Hang with me a second on this. The play opens with an introduction to three witches who, in the fourth act, are huddled around a cauldron tossing in “toe of frog, wool of bat, and tongue of dog,” amongst other things. After each batch of ingredients are added they chant in unison:
“Double, double toil and trouble; Fire burn, and caldron bubble.”
This is how I imagine Batch 10,000 came about. I picture Larry Bell and his brewers encircled around a brew kettle. The crew is surrounded by buckets upon buckets of ingredients; coffee malt, rye, Michigan hops and the other 150+ ingredients that went in to making this beer. After dumping in a series of malts and grains the crew chants:
“Double, double perle and fuggle; Fire burn, and wort bubble.