It's a Parti: Sodom and Gomorrah

Wednesday and Thursday we brewed two collaboration stouts with Nick and Andrew from Three Floyds Brewing.  Each day we brewed two half-sized batches from a single mash to end up with one strong Russian Imperial Stout and one small stout.  It's called parti-gyle brewing and other than making for a long day, it's a nice twist on the ordinary.  You kind of get the best of both worlds: a big syrupy brew to knock your socks off and a thirst-quenching session beer that's more suited to drinking on hot days like we've been having.

Nick wanted to brew an RIS and Jim had the idea to brew the small beer.  Andrew and I pretty much just drank beer while the mash slowly ran off to the kettle and Matty got to come in and work until the wee hours of the night finishing things off.  I think the small beer ended up around 10 degrees plato and the big one at 28.  I thought about calling the stouts Fat Boy and Little Man, but Sodom and Gomorrah have won out as going biblical trumped going nuclear.  We'll name the big one Sodom in the hopes that it really does justify raining hellfire and brimstone down upon our land.

The beers will be on tap at the respective brewpubs sometime in August.

Roll out the barrels and fill them with cherries

Things are getting interesting in the basement as we fill the joint with wooden barrels.  We already have 6 bourbon barrels aging away and now we have 12 wine barrels.  A few weeks ago we brewed a black belgian ale with our wit yeast and yesterday Jim and Matty transferred it into some french oak barrels that we previously full of cabernet sauvignon.  We also loaded the barrels up with 400# of sour Michigan cherries from Piedt Farm, a regular at the Logan Square Farmers Market.  This yet unnamed batch will sit for many moons and acquire lots of character and charm before we put it on tap, but I thought all those inquiring minds out there would want to know what's bubbling below.

 

Here's a short video of the boys adding the cherries and relaying the tale of purchasing that funnel at Farm and Fleet.  No ma'am we're not making a beer bong with it.....

 

Open for brunch!

After spending a a few months getting acquainted with our lunch and dinner business, we're now expanding to offer brunch every Saturday and Sunday.  We'll be opening up an hour earlier those days at 10 and have a spanking new menu of yummy egg dishes and more.  Check it out.

Do you like hoppy beers?

Not everybody does you know.  Some people want malty beers, some people just want balance and some people really just don't want much flavor at all (and they might just be happier with a vodka tonic).  We hear all sides of the issue at the bar and on our Facebook site that Michelle has been updating regularly (unlike this blog which has become a little stale since the opening craziness).  Generally, I land with the hopheads in my tastes although I will admit to a bit of hop-induced acid reflux here and there that makes me think twice about that.  You know, I really shouldn't polarize things too much, but I do and I can't stop myself.  When someone comes in for the first time, I often ask what kinds of beer they like before making a recommendation and if they don't blurt something out, I ask if they like hoppy beers.  Sure, there is a great spectrum of hop-a-licious-ness out there, with every palate having a different tolerance for bitterness and aroma, but that just seems like too touchy-feely of a way to dissect beer.  Big bold hoppy ales are the quintessential American craft beers whether you like them or not.  They feature a unique domestic ingredient and thirty years ago they really didn't exist, around here at least.  I wasn't around for the recording of Live at Leeds, but I doubt the birthplace of pale ale had anything like a double IPA to enjoy after the show. 

Fortunately for the 23% of you who also enjoy the pine, grass and citrus aromas of humulus lupus (the wolf!) we are now pouring Samadhi, a double IPA that brewer Jim concocted.  I don't have the recipe sheet near me at the moment, but I had one on tap today and enjoyed it to the point that I really didn't need to know which hops were used in it.  Did I become one with the brew?  I'll leave that heady question to you to decide should you walk down that road.  If you don't, then maybe you'll enjoy Bad Man, a old rye ale going on tap later this week.  It's the ying to the yang.  We're putting most of that beer into bourbon barrels, but we'll have some for about a week during the Craft Brew Conference.

-Josh,
Chairman of the Party

Bottom Up Wit

Today we tapped our newest house brew, Bottom Up Wit.  It's a departure from the rest of our beers as it has little hop flavor and is comes out out hazy from the special yeast we use and all the wheat in the recipe.  It's a refreshing beer that we plan to keep around all year, although I think it is best suited to the warmer months.  We grind up coriander seeds and throw them in to boiling kettle near the end of the 90 minute boil with some dried, bitter orange peel for that spicy flavor you expect from a witbier.

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