Oktoberfest!

Coming Saturday, September 28th, 2pm-9pm
On Tap Outside:
Roggenbier
Kolsch
EderWeisse
Smoking Nanners
AND TAPPING the Barrel-Aged Jack the Pumpkin Lager

We are grilling Bratwurst and Weisswurst served with German Potatoes, Spatzel and Red Cabbage

LIVE MUSIC by Nic Jones at 5pm

We hope you join us for a great evening!

Racking BA-JTP

Today we are racking Jack the Pumpkin Lager out of Woodford Reserve barrels.

Releasing BA Magwitch

The Magwitch will finally be free of it's shackles.  After barrel aging Magwitch for over four months it will be realeased in bottles during a limited realease party.  For those of you not familiar with the first release of the Magwitch IPA you should make plans to come down to the brew pub for some of the barrel aged version. Magwitch: 100% English Pale Malt, 100% East Kent Golding Hops.  This IPA was brewed and aged in oak barrels to replicate the flavors of an 1800’s style English IPA.   Massively hopped at 4.5lbs per bbl, this beer has multiple dry hops.  This beer is refreshing in its simplicity.  Light malt sweetness lends way to hops, fruity esters, and flavors from the oak, finishing dry.  On Saturday July 13th at 5pm from the brewpub we will have a limited release of this on a first come first serve basis.We will have bands, bbq, and beer! B.A. Magwitch will be on draft for those of you wanting to sample it as well as some other favorites. This will be a brewpub only release, similar to past release events. Details will be updated as they become available.

Mushroom Beer Tapping for Chicago Craft Beer Week

You all met our Assistant Brewer Bill last month when we tapped his Belgian Dubbel well he's back with his second brew a Mushroom beer!  What?! Mushroom? You only eat mushrooms on pizza.  No way says Bill this beer is made for drinking. He wanted to do something a little different this time around and this is not your average Abbey style beer.  The beer has a light malty body, a bit of sweetness and some fruity notes that come from the 45.5 lbs. of Hedgehog mushroom that were used.  Also, look for some spicy characters that play off of the Belgian yeast that was used.  For those of you not familiar with the Hedgehog mushroom it is edibile, with a sweet, nutty taste, and a crunchy texture.  No need to worry there are no floaties in this one!  Coming in with a 8.5% ABV and 23 IBU this just might be the summer Belgian you're looking for! Tapping will start at 5pm Monday May 20th for Mug Clubbers and 6pm for general public. Cheers!

All Aboard

We've bringing you something new this Monday a Euro-Hopped Belgian IPA, Hop Centraal. Rail cars of hops from Germany, Czech, and Slovenia meet in our Hop Centraal to add a spicy/herbal complexity to this Belgian Strong Ale. Brewed to showcase the flavors of a Belgian Trippel, this highly hopped Belgian IPA has a fuller body but still finishes dry coming in at 61 IBUs and 7.9% ABV. Across the world millions of people meet in the station to take a train to their destination.  Why don't you come on down to Flossmoor Station and ask your server to take you to Hop Centraal.  We'll be tapping this at 5pm for Mug Club Members and 6pm for general public.  Cheers!

Mushroom beer

Leaning on Chef Edvaurdo's knife skills. Chef chops 45 lbs of yellow foot mushrooms for our us to make an extract to add to our upcoming beer Mycetes!

Tapping Belgian Dubbel on Mon. 4/29

Bill is tapping his first production beer! Who's Bill you ask? Bill is Flossmoor's Assistant Brewer and he's brewing up some excellent specialty beers. Bill started as an avid homebrewer in 2006 which became a regular habit of his. Bill started hanging around Flossmoor on a regular basis which lead him into a job as Sales Rep with them. While doing Sales for the brewery Bill attended Siebel and got his Degree in brewing in early 2012 with the hope of moving into a brewing position. That dream became a reality when then Head Brewer, Nick Barron, moved on.  This allowed for a shift in positions and Bill became Flossmoor's newest Assistant Brewer. This brings us to now and the official release of Bill's first production beer, a Belgian Dubbel. This Belgian Dubbel is your typical Belgian style with rich complex flavors.  You might also taste the caramel notes and a hint of  raisin with the dry finish.  Bill wanted to makes this Belgian a bit more sessionable with an ABV of 7.5%.  This might be a bit high for some for a session beer but with the more dry finish it leaves you wanting another because of the lack cloying sweetness to it.  The release is set for Monday April 29 at 5pm for Mug Club Members and 6pm for the general public.  This will be a brewpub only release.  Look for more of Bill's brews in the future; possibly a 2nd barrel aged version of this..