Earlier this year, you may remember our Chicagoan’s Guide to Drinking in Cleveland. Rather than a straight list of beers to try, or bars to go to, or a travelogue of things to do, we thought it’d be better just to tell you how we drank in that fair city.
We’re glad people get excited about beer, but come on. Beer isn’t a concert ticket. Don’t buy it and turn it around and scalp the stuff.
This drives us nuts every year. Don’t be these guys, please.
While we were hanging out with the folks at 4 Paws (which you can read more about here), we thought we’d take the opportunity to crack into something fun from the cellar.
Something like five bottles of Stone Imperial Russian Stout:
Ryan had a few bottles of this high-powered beer from Stone that had been burning a hole in his pocket. See what happens after a full 5 years in the cellar:
‘Twas one year ago tomorrow that Half Acre threw open their doors and welcomed the world to their tap room.
Remember when we told you about the really awesome time we had at the Perennial Virant and Perennial Beer dinner we had a few months back?
Well, the PV team is putting on another show, this time with the folks at Virtue Cider. Having just visited a Michigan cider mill this weekend, we’ve kinda got cider on the brain, and autumn/harvest/apples/all of that definitely plays into the seasonal aspect of Chef Paul Virant’s culinary outlook. Continue reading
Digital archeology is fun.
Doing some random googling one recent evening, we stumbled onto this page, posted three years ago Sunday. Seems like forever ago, doesn’t it? Back then, a couple of guys named Gerritt and Beejay wanted to start a brewery, and they asked for your help.
They asked like this: Continue reading
Yesterday saw a number of publications distributing an AP piece about how the TTB shutdown is affecting craft brewers. We saw it first yesterday on the Daily Mail site, so that’s the one we’ll link to here. Today, the Beacon News in the west suburbs goes a step further to get some specific — and troublesome — info on how it’s hitting home in Dupage County.
Now that the yoke of Fall Beer Freedom Day has been lifted from my shoulders and the date is receding into the distance, I find myself doing exactly what I suggested everyone else do (which should come as some solace, in that I can take the advice that I dish out). I’ve been going a little nuts on all different kinds of seasonal beers, Oktoberfests and pumpkin beers in specific.
Rather than dive headfirst into three paragraphs each in some vain attempt to bolster our hit count, I thought I’d dump a few hundred words about all of them so perhaps, you may enjoy the things we have and avoid the stuff that we didn’t.
Here we go: Continue reading
When companies pivot away from where their strengths lie, things can go poorly. Chevy makes trucks, but you wouldn’t expect them to immediately make a great plane, or tractor. Levi Strauss makes jeans, but that doesn’t mean they’re going to drop everything and make great couture wedding gowns.
And just because a brewery makes a beer, doesn’t mean they can turn and immediately make a cider, does it?
So when Stella Artois sent us a big ol’ bottle of their “cidre” with the lah-dee-dah style spelling (because it’s European!) we weren’t immediately overwhelmed with anticipation. It was too easy to imagine that sharp Stella pilsner taste with some apple esters jammed on top of it; too easy to envision the Redd’s Apple Ale of the East.
But, in that we enjoy trying new and interesting things and occasionally having our expectations confounded, we tried it nevertheless. (Obviously from the photos, we were cooking at the same time.)
And guess what: It’s actually pretty good. Continue reading
Congrats. You made it. Continue reading
This visit has been a long time coming, hasn’t it.
New Glarus Says:
Naturally soured by farm valley winds blowing wild yeast into our oak casks. Finally, after a year and a half of patient coaxing Wisconsin dark malts whirl in a kaleidoscope of cedar, caramel and tart green plum exuberance. Available to the exclusive few who travel off the beaten paths, this is authentic Wisconsin sour brown ale. Truly unique this Sour Ale is brewed for those who live on the wild side and is suitable for laying down or consuming immediately, serve at 40 – 45 °F.
New Glarus Wild Sour Ale
American Sour Ale, 5% ABV
Why we’re reviewing this beer, I couldn’t tell you. You have to drive to Wisconsin to get it. Hell, they’ve probably sold out of it. And who knows — maybe they won’t ever make it again. But Godblessit, it’s been over six months since we wrote about a New Glarus beer, and it’s our site and we love sours so that’s good enough for us. Continue reading
Normally, drinking causes head pain, not take it away. That’s the aim, though, of tonight’s event at Jerry’s Sandwiches in Andersonville.
Here’s the setup: Continue reading
Sometimes, when you wander, you find nothing.
Other times, you stumble across something you were looking for, even if you perhaps didn’t even know you were hunting for it.
We recently wandered up to Milwaukee a few months ago for a 16-hour minibreak, a short bender in Chicago’s northernmost suburb. It’s something we do from time to time. Milwaukee’s heritage as a beer city combined with its distance from Chicago — just about 90 minutes away, a hop skip jump especially if you stop at Captain Mike’s — makes it a perfect one-night microvacation from everything down here.
Even though it’s just an hour and a half drive, things really do change noticably once you get north of the Cheddar Curtain. Naturally, there’s New Glarus everywhere — we can’t get Spotted Cow to save our lives down here, but cross the border and even strip mall gyros joints next to Woodman’s in Kenosha serve bottles of it for pocket change. And yes, there’s plenty of cheese, cheese curds, encased meats, Miller products, cheese, more bratwurst, etcetera. Not to mention beers like O’So, Furthermore, Lakefront, and so on.
I suppose this shouldn’t be much of a surprise. When a community grows in numbers, certain people are going to want to take advantage of those numbers.
Get ready for “bro” beer, Chicago. The Chive, as described by The Awl as “bigger than NPR, Salon, Jezebel, or The Onion” here (with numbers to back it up), is making you a beer. Well, to be specific, Redhook is brewing them a beer, and they get to slap a label on it and call it “their” beer, but who the hell can tell the difference any more. Continue reading
So, it’s come to this. Oh, the things we do for “science.”
We’ve threatened to do this for some time now (okay, it was really just me because I have some sort of beer-guy masochism streak running through me a mile wide) and finally, during this week of celebrating freedom, I dove in headfirst. I purchased, opened, consumed a Bud Light Straw-Ber-Rita.
Oh, the shame. Continue reading