Craftbeer!

Brewfist and Prairie Artisan Ales 

COMMERCIAL DESCRIPTION
Imperial Chocolate Coffee Stout - EBC120 - Plato 23.0 Malti: Pale, Carafa 3, Special B,Crystal, Chocolate Luppoli: Magnum Imperial Stout con aggiunta di caffè e fave di cacao a freddo nel maturatore. Prevalgono le note tostate dei malti e il caffè sia al naso che in bocca. Birra in collaborarazione con Prairie Artisan Ales, microbirrificio dell’Oklahoma (USA) View Larger

Brewfist and Prairie Artisan Ales

COMMERCIAL DESCRIPTION
Imperial Chocolate Coffee Stout - EBC120 - Plato 23.0 Malti: Pale, Carafa 3, Special B,Crystal, Chocolate Luppoli: Magnum Imperial Stout con aggiunta di caffè e fave di cacao a freddo nel maturatore. Prevalgono le note tostate dei malti e il caffè sia al naso che in bocca. Birra in collaborarazione con Prairie Artisan Ales, microbirrificio dell’Oklahoma (USA)


Goose Island Matilda-Belgian Pale Ale 

Ballest Point-Dead Ringer-Oktoberfest 

Matilda- BREWER’S NOTES
Inspired by great Trappist ales, our complex Belgian Style Pale Ale is fermented with the wild yeast Brettanomyces. Matilda pours a golden sunrise color with dried fruit and clove aromas, a spicy yeast flavor, and a satisfying dry finish.
According to legend, a grateful Countess Matilda founded a monastery where, over centuries, monks have been brewing ale unique in character. While in Belgium, we were inspired by the story and the monks’ beer. We returned to Chicago and brewed our homage – a Belgian Style Pale Ale named Matilda.

Dead Ringer- A fresh take on a traditional festival beer.
Our Dead Ringer Oktoberfest lager is inspired by old-style Märzen brews customarily enjoyed during Bavaria’s world-famous beer festival. Thanks to an abundance of toasted malt and a lower hop bitterness, this dark reddish brown lager is loaded with sweet, caramel toffee flavors and aromas. All the taste and celebration of Oktoberfest packed into one bottle; no lederhosen required.Goose Island Matilda-Belgian Pale Ale 

Ballest Point-Dead Ringer-Oktoberfest 

Matilda- BREWER’S NOTES
Inspired by great Trappist ales, our complex Belgian Style Pale Ale is fermented with the wild yeast Brettanomyces. Matilda pours a golden sunrise color with dried fruit and clove aromas, a spicy yeast flavor, and a satisfying dry finish.
According to legend, a grateful Countess Matilda founded a monastery where, over centuries, monks have been brewing ale unique in character. While in Belgium, we were inspired by the story and the monks’ beer. We returned to Chicago and brewed our homage – a Belgian Style Pale Ale named Matilda.

Dead Ringer- A fresh take on a traditional festival beer.
Our Dead Ringer Oktoberfest lager is inspired by old-style Märzen brews customarily enjoyed during Bavaria’s world-famous beer festival. Thanks to an abundance of toasted malt and a lower hop bitterness, this dark reddish brown lager is loaded with sweet, caramel toffee flavors and aromas. All the taste and celebration of Oktoberfest packed into one bottle; no lederhosen required.

Goose Island Matilda-Belgian Pale Ale

Ballest Point-Dead Ringer-Oktoberfest

Matilda- BREWER’S NOTES
Inspired by great Trappist ales, our complex Belgian Style Pale Ale is fermented with the wild yeast Brettanomyces. Matilda pours a golden sunrise color with dried fruit and clove aromas, a spicy yeast flavor, and a satisfying dry finish.
According to legend, a grateful Countess Matilda founded a monastery where, over centuries, monks have been brewing ale unique in character. While in Belgium, we were inspired by the story and the monks’ beer. We returned to Chicago and brewed our homage – a Belgian Style Pale Ale named Matilda.

Dead Ringer- A fresh take on a traditional festival beer.
Our Dead Ringer Oktoberfest lager is inspired by old-style Märzen brews customarily enjoyed during Bavaria’s world-famous beer festival. Thanks to an abundance of toasted malt and a lower hop bitterness, this dark reddish brown lager is loaded with sweet, caramel toffee flavors and aromas. All the taste and celebration of Oktoberfest packed into one bottle; no lederhosen required.


Even Keep Ballast Point Brewing co 

Ten different malts and six different hops (Ahtanum, Cluster, and Spalt to name a few) combine to create this full-flavored, small beer. Even Keel features a silky malt backbone and a bright hop flavor and aroma that come from the late kettle additions and dry hopping with 1.5 pounds per barrel. Even more layers of flavor are created with fermentation being done by two strains of yeast. This session ale is herbaceous with additional citrus aromas of lemon and grapefruit. The orange to copper hue draws you in and the low alcohol volume keeps you coming back for more. View Larger

Even Keep Ballast Point Brewing co

Ten different malts and six different hops (Ahtanum, Cluster, and Spalt to name a few) combine to create this full-flavored, small beer. Even Keel features a silky malt backbone and a bright hop flavor and aroma that come from the late kettle additions and dry hopping with 1.5 pounds per barrel. Even more layers of flavor are created with fermentation being done by two strains of yeast. This session ale is herbaceous with additional citrus aromas of lemon and grapefruit. The orange to copper hue draws you in and the low alcohol volume keeps you coming back for more.


Founders KBS

 
What we’ve got here is an imperial stout brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for an entire year to make sure wonderful bourbon undertones come through in the finish. Makes your taste buds squeal with delight.

ABV: 11.2%
IBUs: 70
Availability: April View Larger

Founders KBS


What we’ve got here is an imperial stout brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for an entire year to make sure wonderful bourbon undertones come through in the finish. Makes your taste buds squeal with delight.

ABV: 11.2%
IBUs: 70
Availability: April


Almanac Farmers reserve Citrus 

Citrus and beer have always made a great pair, ever since the first lemon wedge was added to a cold wheat beer. Here we expand on that tradition in a new way, melding the intensely aromatic zest of Buddha’s Hand citrons with the bracing tartness of Bergamot oranges in a sour blonde ale aged in wine barrels. Pair with sushi or flakey white fish or contrast with earthy roasted root vegetables.

Farm to Barrel

Our Farm to Barrel beers focus on the eons-old tradition of aging beers in oak barrels. This American wild ale was aged in used wine casks with our house “Dogpatch” sour culture, a cocktail of wild Belgian and American yeasts, including San Francisco sourdough starter. The yeasts slowly morph the beer from a traditional ale into something wild, creating a mild acidic bite as well as pulling oak and vanilla flavors from the barrel. After maturing, the barrels are blended together—creating a vinous, delicate beer that captures the essence of a particular harvest. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for several years. View Larger

Almanac Farmers reserve Citrus

Citrus and beer have always made a great pair, ever since the first lemon wedge was added to a cold wheat beer. Here we expand on that tradition in a new way, melding the intensely aromatic zest of Buddha’s Hand citrons with the bracing tartness of Bergamot oranges in a sour blonde ale aged in wine barrels. Pair with sushi or flakey white fish or contrast with earthy roasted root vegetables.

Farm to Barrel

Our Farm to Barrel beers focus on the eons-old tradition of aging beers in oak barrels. This American wild ale was aged in used wine casks with our house “Dogpatch” sour culture, a cocktail of wild Belgian and American yeasts, including San Francisco sourdough starter. The yeasts slowly morph the beer from a traditional ale into something wild, creating a mild acidic bite as well as pulling oak and vanilla flavors from the barrel. After maturing, the barrels are blended together—creating a vinous, delicate beer that captures the essence of a particular harvest. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for several years.


Cantillon  Rose de Gambrinus 

One if my favorites from Cantillon then again, they all are pretty amazing 

Kriek certainly already existed in the beginning of the 19th century. It is, however, more difficult to determine when the Framboise-Lambic appeared in the Brussels pubs.

Anyway, the beer certainly was available in the beginning of the 20th century. Paul Cantillon mentions a higher number of bottles of Framboise than of Kriek in his inventory for 1909-1910. During the First World War, the fruit beers disappear from the inventory. From 1922 on, the Kriek will be produced again on a regular basis. As for the Framboise, it was produced for a short time in the thirties and disappeared from the inventory afterwards.

In 1973, a friend of mine, Willy Gigounon, deliverded 150 kgs of raspberries at the brewery. The production of raspberry beers started again 40 years later.

I was preparing a barrel of raspberry beer. The beer coming out of the small hole in the middle of the of the stave was marvelous. 
“It has the colour of onion skin”, said a voice behind me. 
It was Raymond Coumans.
He was admiring the colour of the raspberry lambic reflecting in the red copper of the buckets used to empty the barrels. At that time (1986), “Raspberry-Lambic” already was synonymous with a sweet, artificially flavoured beer. This is why we decided to distinguish our beer from the other raspberry beers. Raymond proposed to call it a rosé, dedicated not to Bacchus but to Gambrinus.

The process to make this beer is identical to the one to make Kriek. When young, the Rosé de Gambrinus will still present its full fruity taste. Later on, the lambic taste will become dominant at the expense of the fruit taste.

The Rosé de Gambrinus is available in 37,5 cl (1/2) and 75 cl (1/1) bottles. View Larger

Cantillon Rose de Gambrinus

One if my favorites from Cantillon then again, they all are pretty amazing

Kriek certainly already existed in the beginning of the 19th century. It is, however, more difficult to determine when the Framboise-Lambic appeared in the Brussels pubs.

Anyway, the beer certainly was available in the beginning of the 20th century. Paul Cantillon mentions a higher number of bottles of Framboise than of Kriek in his inventory for 1909-1910. During the First World War, the fruit beers disappear from the inventory. From 1922 on, the Kriek will be produced again on a regular basis. As for the Framboise, it was produced for a short time in the thirties and disappeared from the inventory afterwards.

In 1973, a friend of mine, Willy Gigounon, deliverded 150 kgs of raspberries at the brewery. The production of raspberry beers started again 40 years later.

I was preparing a barrel of raspberry beer. The beer coming out of the small hole in the middle of the of the stave was marvelous.

“It has the colour of onion skin”, said a voice behind me.
It was Raymond Coumans.
He was admiring the colour of the raspberry lambic reflecting in the red copper of the buckets used to empty the barrels. At that time (1986), “Raspberry-Lambic” already was synonymous with a sweet, artificially flavoured beer. This is why we decided to distinguish our beer from the other raspberry beers. Raymond proposed to call it a rosé, dedicated not to Bacchus but to Gambrinus.

The process to make this beer is identical to the one to make Kriek. When young, the Rosé de Gambrinus will still present its full fruity taste. Later on, the lambic taste will become dominant at the expense of the fruit taste.

The Rosé de Gambrinus is available in 37,5 cl (1/2) and 75 cl (1/1) bottles.