Tuesday, February 22, 2011

Hi-Fi and BA Hi-Fi Release this Saturday, February 26th at NOON

The release of our 2011 rye barleywine, Hi-Fi, and the 2010 bourbon barrel aged Hi-Fi, will begin at NOON on Saturday, February 26th. Here are the details:

- We will begin to hand out numbered tickets beginning at 11am. These tickets are to help the release go more smoothly, as we will call groups of 20 people at a time according to these numbered tickets.

- When your number is called, please line up down the hallway that leads to the Metra parking lot. We are doing the bottle release out of the brewhouse so that no one has to wait in the cold (and so your friendly brewers don't have to either!)

- There is a 6 bottle limit on each variety for a total of 12 max possible. The price will be $10/btl for the 2011 Hi-Fi, and $15/btl for the 2010 BA Hi-Fi.

We are looking forward to this one!

Tapping into the Black Magic at the Station

We are happy to announce the return of Black Magic IPA at the Station and you are all invited! In addition to the year round Rail Hopper, we will tap one of these seasonal IPAs every now and again.

Black Magic IPA (or IBA, India Black Ale if you are going to be sticklers) is going to be tapped on Wednesday, March 9th at 8pm. This is the same recipe as last year's Black Magic and will also be available in 22oz bottles with a black wax.

Tuesday, February 08, 2011

Kapowski tapped out

Well, we have already finished the last of our Killer Kapowski on draft. He sadly tapped out just yesterday, but luckily, he tapped out to our Dark Matter Imperial Stout, which will be officially tapped in tomorrow, Wednesday the 9th at 8pm. Okay, enough of the tapping references...

We do still have a lot of the Kapowski in bottles, selling for $10 each


Monday, February 07, 2011

Environmentally Conscious?

We're hosting an event here at Flossmoor Station called Green Drinks, which is "an informal networking event where innovative people meet at a bar or coffee shop to share ideas and make new connections."

We're having the innovative session on Thursday, March 3rd, starting at 6pm.

For more on Green Drinks, click here


Wooden Horse, pins and firkens and a new Saison

In continuation of our barrel aged beers on tap, we are finally moving along to our next selection. We finished the Grandma's Sleigh Ride, and she's rode on over hills and is gone for the year. We now have our Wooden Horse on tap, it's our house stout, the Iron Horse (note it is "our house"....not "out") aged in Buffalo Trace barrels for 5 months. We're really happy with the way it came out! It picked up some nice notes of the oak and vanillins, and the bourbon is more of a background note. It was really well received at the Brewpub Shootout, so come on out and try a snifter of it! We'll also be rotating these next selections of barrel aged beers more quickly, so come on out now as it'll be gone pretty fast!

In preparation for the Day of the Living Ales (formerly the Night of the Living Ales, which completes the reference much better) we are preparing our firkin's for the event. We already have one filled and is conditioning. We used our Zephyr as the base and put Cactus Pears in, with a nice Lacto culture to expand the flavors. We did one similar to this one, which reportedly turned out very well (we didn't get a chance to try our own creation!). So we're really excited about trying this one again. We're also doing our Ghost of the Iron Horse again, which is our stout spiced with Ghost peppers to give it a nice hot zing; note that ghost peppers are the world's hottest pepper.

We also are playing with another real ale. It's not really for anything in particular, but it'll be really fun to see how this turns out. We put in a pin part of a test batch Saison (more on that in a moment) and pitched a Roselare culture into it. The Roselare blend culture is supposed to replicate the ambient micro flora of the West Flanders region, best known for its spontaneously fermented Lambics and Geuzes. It contains two saccharomyces cultures, a belgian and a sherry, two brettanomyces cultures, a lactobaccilus and a pediococcus cultures. It'll be quite interesting how this project turns out!

Now on to that Saison. We're doing a seasonal batch in conjunction with The Bristol Eatery and Bar in the Bucktown area. It's a lighter colored Saison, brewed with Clementine peels, Rosemary, and peppercorns, and fermented with a traditional Belgian Saison yeast which complements the spices really well. We're brewing that this Thursday, so it should be presented in about 6-8 weeks.


Tuesday, February 01, 2011

Bottles, Barrels, and Horses (?)

We are happy to announce a few things going on in the near future and hope to see you there..........

* The next tapping will be held Wednesday, February 9th at 8pm in the pub and restaurant. We are tapping the Dark Matter Imperial Stout, which has finished up nicely at a winter warming 8.1%.

* We are pleased to announce that the Iron Horse oatmeal stout will be on tap starting Tuesday evening February 1st, and will be on permanently as our house stout.

* The bottle release for the Hi-Fi Rye Barleywine (2011) and the Barrel-Aged Hi-Fi Rye Barleywine (2010) will be released in tandem on February 26th at Noon. Bottles of the Hi-Fi will be $10 and bottles of the Barrel Aged Hi-Fi will be $15. There will be a 6 bottle limit for each.

* Finally, the last of the Grandma's Sleigh Ride is on and for the remaining months of cold weather and big beers we are going to be rotating the bourbon barrels so one style isn't on too long. The first will be the Wooden Horse, the barrel aged version of the Iron Horse.