Wednesday, January 26, 2011
Hope to see you there
Tuesday, January 25, 2011
Thursday, January 20, 2011
If you happen to be the lucky Gringo, then you get an Extra! Find the Gringo bottle cap and you get a 2 for 1 deal of the same beer, which this time happens to be the Station Master.
This might become a more regular tradition, but for now this is a first
Wednesday, January 19, 2011
Monday, January 17, 2011
We decided to brew our Imperial Stout, the Dark Matter, again a week back. It's about done fermenting and tasting great, with a big starting gravity of about 23*P. We dry hopped it today with some Centennial and Chinook hops to round the nose out with a big dose of pine and grapefruit, and we additionally spiced it with just a hint of Star Anise, to add an extra depth of flavor. We're really excited about how this one will turn out, and we should release it next month for our next tapping party.
Another return for our cellars is the Iron Horse Stout, which we brewed last Friday. We are planning to release part of it on nitrogen, and then carbonating it for the remainder. It'll be a fun experimentation on the effects the gas has on the beer itself. Bryan and I call the carbonation of a beer the fifth ingredient, because of how much it impacts beer's flavor. With beer served on nitrogen, the flavor comes through much smoother, more mellow and more creamy. Plus, the head of a nitro beer has the classic Guinness ever-lasting pillow effect. This is all due to the insolubility of nitrogen in beer, and once it breaks out of solution, it does so in very fine bubbles, which create that creamy ever-lasting head. Additionally, with stouts, the nitrogen doesn't pull as much of the roasted flavors out of the beer, creating a smoother, more mellow stout. Serving a beer on nitrogen is a way to emulate serving a beer "real ale" fashion, with the low carbonation and the creamy effect of the nitrogen. In fact, most real ale beer engines have sparklers attached to the end of the faucet, to whip up more nitrogen into the beer upon serving to give it a creamy head. In contrast, the solubility of CO2 gives a very coarse mouth feel to the beer and, with stouts, pulls the roasted flavors out, lending to a drier, more roasty stout. Additionally, the acidity of CO2 gives a sharper bite to the beer, giving it a more crisp taste.
This of course isn't anything new, many breweries have been playing with nitrogen draft systems for a while now. In fact, many breweries are trying nitrogen on many different beer styles other than stouts, such as Pales, IPA's and so forth. It's fun to taste the difference the gas can give a beer, and we'll get to taste that change with our Iron Horse!
Alright, enough of that ramble, on to our big event this weekend. We finally have decided on our dish for the Brewpub Shootout. We're pairing our HiFi-Ryewine, non barrel aged, with Chef Eduardo's green peppercorn encrusted beef tenderloin, sitting atop a mashed sweet potato with pasilla peppers whipped with a housemade HiFi butter sauce. It tastes great (from what I've heard, I'm a vegetarian and haven't tried it), and everyone here is really digging it. So hopefully it'll show well come Saturday. Additionally, we're entering our Intercontinental IPL (6.7%) and our Wooden Horse Barrel Aged Stout (5.6%).
Tuesday, January 11, 2011
The new year is also bringing us some delicious beer and food pairings! We have a delectable Mardi Gras Brewer's Dinner lined up on Thursday the 27th, starting at 6pm, with tickets going for $35 for mug clubbers, and $39 for non-clubbers. Here's our menu line up, featuring a great collaboration with us in the brewery and our Chef Eduardo:
6pm Welcome with our ReplicAle Pale
Dinner Menu, starting at 630pm
Shrimp Etouffee over Cajun Rice w/ Andouille Sausage
Beer: Panama Red Ale
Beer: Intercontinental Pale Lager
Beef Tenderloin Medallion Ratatouille
Beer: Killer Kapowski Baltic Porter
Bourbon Rice Pudding Broule
Beer: Bourbon Spiced Red Ale
And in upcoming events, we will continue our food and beer pairings with the 13th annual Chicagoland Brewpub Shootout, on January 22nd at the Irish American Heritage Center, from 1-5pm. We've got some great ideas flowing for our food pairings, as well as some creative beers using some special barrel reserves, but I won't spoil the surprise just yet! Brewpub Shootout
There's also some rumors passing around about an early March visit with the alive.....a day spent with the living ales.....but more to come on that
Thursday, January 06, 2011
With the new year comes a new beginning for an old great here at Flossmoor. After a year off, the Killer Kapowski Baltic porter will be available again in bottles. We are going to release the Kapowski on Saturday, January 15th, and this delicious beer will be available starting at 12 noon. We will be selling this beer out of the rolling door south of the main entrance on Sterling Ave., and each bottle will be $10. We expect to have enough KK bottled so that everyone has a chance for a bottle, however there will be a one case, 12 bottle, limit.
We look forward to seeing everyone and have a wonderful new year.