We are tapping into our "No Show" Extra Special Beer on November 30th, Wednesday at 5:30pm. It's a lovely take on the British Bitter and features a nice, rich caramel body with a kick of British hops to round it out; 5.9%abv.
Cheers!
Monday, November 28, 2011
Tuesday, November 15, 2011
Next Tapping adjustment
Just wanted to post that we are changing the date of the next tapping, the Belgian Single, to Tuesday, November 22nd, starting at 5:30pm.
Hope to see everyone there!
Cheers!
Hope to see everyone there!
Cheers!
Monday, November 07, 2011
New Tappings
Hi all, we are going to have back to back tappings coming up, starting with our TwoTime Double IPA (8.8%abv), which will be tapped on Monday, November the 14th at 7pm for Mug Clubbers, and 8pm behind the bar.
Next in line is the beginning of our Belgian series, starting with the Restless Wind Belgian Single (5.0%abv), which will be tapped on Monday, November 21st at 7pm for Mug Clu....yadayadayada
Cheers!
Next in line is the beginning of our Belgian series, starting with the Restless Wind Belgian Single (5.0%abv), which will be tapped on Monday, November 21st at 7pm for Mug Clu....yadayadayada
Cheers!
Wednesday, October 26, 2011
Collaborative Evil 2010 Barrel Aged Smoked Porter
I think the title pretty much sums it up, we have the Collaborative Evil from 2010, which was a Smoked Porter with the smoked malt being driven by Cherry Wood, which has a nice, subdued smokiness. Barrel Aging it brings out the vanillin and oak, as well as hints of bourbon and finishes dry and slightly spicy.
Cheers!
Cheers!
Monday, October 24, 2011
English Style Brown Ale Collaborated with an Irish Pub
We are going to tap our "Derailed" Kelleher's Brown Ale this Thursday, the 27th, at 7pm for Mug Clubbers and at 8pm for the rest of the you folk.
We did the beer as a collaboration with Kelleher's Pub in Peoria, as part of their "Beer of the Month," which will be featured thru November. It's an English Sytle Brown Ale, a little lighter in color than our Pullman, and a bit less chocolately. It has a really nice, very sessionable, malty body with tones of toast riddled through it, and finishes crisp with just a touch of hops mixed with roasted nuts. 5.9%abv
Hope you can make it!
Cheers!
We did the beer as a collaboration with Kelleher's Pub in Peoria, as part of their "Beer of the Month," which will be featured thru November. It's an English Sytle Brown Ale, a little lighter in color than our Pullman, and a bit less chocolately. It has a really nice, very sessionable, malty body with tones of toast riddled through it, and finishes crisp with just a touch of hops mixed with roasted nuts. 5.9%abv
Hope you can make it!
Cheers!
Monday, October 17, 2011
Brewmaster'ish kinda Dinner
We are having our Brewer's Dinner on Thursday, October 20th at 6pm. We will have a splendid paring with the food prepared by our Chef Eduardo, and will be entertaining the "harvest" theme in which most of our food will embrace the lovely fall weather we're having!
Also, in celebrating the Breast Cancer Awareness Month, a portion of our proceeds will be donated to saving the boobs!
Thursday, October 06, 2011
Kellehers Collaboration brew
We just had a great day brewing with Bill from Kellehers Pub down in Peoria and Pat from Specialty Importers. I should more accurately say that they brewed for us, and we micro-managed...
We brewed a nice, toasty nut brown ale, more adkin to Samuel Smith's Nut Brown than to our Pullman, which should be perfect for the fall season to come.
The next tapping is set for the 10th of October, Monday, starting at 7pm for Mug Clubbers and then 8pm behind the bar. We'll be getting into the Bear Claw Wheat Wine, which is a fruity, velvety and boozy wheat wine at 9.7%abv, fermented with the Weihenstephan Hefeweizen yeast strain. Should be fun!
Also, hope to see everyone out for our Oktoberfest, in which we're tapping our Bier Leichen, Vienna Lager ein mas! Festivities start at 2pm and go thru 10pm, Saturday the 8th
Cheers!
We brewed a nice, toasty nut brown ale, more adkin to Samuel Smith's Nut Brown than to our Pullman, which should be perfect for the fall season to come.
The next tapping is set for the 10th of October, Monday, starting at 7pm for Mug Clubbers and then 8pm behind the bar. We'll be getting into the Bear Claw Wheat Wine, which is a fruity, velvety and boozy wheat wine at 9.7%abv, fermented with the Weihenstephan Hefeweizen yeast strain. Should be fun!
Also, hope to see everyone out for our Oktoberfest, in which we're tapping our Bier Leichen, Vienna Lager ein mas! Festivities start at 2pm and go thru 10pm, Saturday the 8th
Cheers!
Wednesday, September 21, 2011
Oktoberfest!
Just wanted to give a heads up about our upcoming Oktoberfest on Saturday, October 8th. We'll be trying our best to re-create a biergarten on our Caboose patio, with long rows of bench tables, Bier ein Mass mit Bier Leichen Vienna Lager, lots of good food via buffet style, music, etc etc. (byo leder hosen)
**we had to change the price on the buffet to $15/person, sorry!!
Tuesday, September 13, 2011
Here comes that cool autumn breeze
You can feel it in the air, the cool, dry windy days, crisp evenings perfect for a fire, and the best season for beer drinking of the year! We're excited about fall coming, and making some great beers to line up for the Fall, as well as bringing back our bourbon barrel aged beers.
With the "summer of sours" ending at the end of this month, we'll be busting out some barrelled goodies. First on will be the barrel aged Collaborative Evil from 2010, which was a Smoked Porter. We'll also be bouncing between a few different barrel aged beers to keep the varietals flowing, so after the first keg of CE 2010 blows, we'll follow up with a keg of the barrel aged Beelzebeer, and then most likely the barrel aged Pullman, and so forth!
Also coming online for the Fall is our Vienna Lager, which will be our Festbier for the Oktober season. We should be tapping that toward the end of the month as well.
Also coming up is a double IPA, an Imperial Schwarzbier, and some other yumminess.
We also recently brewed a Scotch Ale, the Jar of Heads, which will be put entirely into bourbon barrels, and won't be tapped until it's reached its proper level of sophistication.
That's about all the new news i got, thanks for checking in and hope to see you all soon!
Cheers!
With the "summer of sours" ending at the end of this month, we'll be busting out some barrelled goodies. First on will be the barrel aged Collaborative Evil from 2010, which was a Smoked Porter. We'll also be bouncing between a few different barrel aged beers to keep the varietals flowing, so after the first keg of CE 2010 blows, we'll follow up with a keg of the barrel aged Beelzebeer, and then most likely the barrel aged Pullman, and so forth!
Also coming online for the Fall is our Vienna Lager, which will be our Festbier for the Oktober season. We should be tapping that toward the end of the month as well.
Also coming up is a double IPA, an Imperial Schwarzbier, and some other yumminess.
We also recently brewed a Scotch Ale, the Jar of Heads, which will be put entirely into bourbon barrels, and won't be tapped until it's reached its proper level of sophistication.
That's about all the new news i got, thanks for checking in and hope to see you all soon!
Cheers!
Monday, August 22, 2011
New sours
We just tapped into our new sour, the Rate and Pillage, which is a secret blend and you'll have to come out yourself to try and taste, and then of course, rate and/or pillage it! Let us know what you think!
Coming up in the near future is some fun projects. This week we'll be brewing the Jar of Heads Scottish Ale, that will be put entirely into bourbon barrels and stowed away for the duration of this beer siege our patrons are exercizing! We'll have a bottle release of it on the onset of spring next year, and it'll hopefully route us through a more spring like spring next spring (did i mention I'm not looking forward to winter?)
Coming along this fall we're looking at putting forth an Imperial Scharwtzbier for the zombie ghoul day of halloween. Also in line is a nice Vienna Lager for Oktober Fest, possibly a Pumpkin Ale, a Double IPA and maybe even a Harvest Fest to try and cling onto the lovely fall weather before old man winter settles in.
Lots to come, but really little to say about them, check back soon once we have more of our ducks in a row!
Cheers!
Coming up in the near future is some fun projects. This week we'll be brewing the Jar of Heads Scottish Ale, that will be put entirely into bourbon barrels and stowed away for the duration of this beer siege our patrons are exercizing! We'll have a bottle release of it on the onset of spring next year, and it'll hopefully route us through a more spring like spring next spring (did i mention I'm not looking forward to winter?)
Coming along this fall we're looking at putting forth an Imperial Scharwtzbier for the zombie ghoul day of halloween. Also in line is a nice Vienna Lager for Oktober Fest, possibly a Pumpkin Ale, a Double IPA and maybe even a Harvest Fest to try and cling onto the lovely fall weather before old man winter settles in.
Lots to come, but really little to say about them, check back soon once we have more of our ducks in a row!
Cheers!
Friday, August 05, 2011
Triple tappings
No, not that kind of Triple Tappings, but 3 tappings in a row! We're all set to have the next 3 seasonals/specialties lined up for a sequential tapping party.
We'll be tapping the HopfenWeizen, which is a Hefeweizens but hopped like an IPA, including a healthy dry hopping. We used a nice, equal blend of Galena, Casacade and Palisade for each addition. It's debut will be Monday, the 15th, starting at 7pm for mug clubbers and 8pm behind the bar.
Next is a collaboration we did with City Provisions which is a Dunkel Weiss that we added 100 lbs of fresh Michigan Cherries to the mash. Cleetus, the head chef/proprietor of City Provisions dubbed it the Kirsch and Blucher DunkelWeiss, (Kirsch meaning German for Charity, and Blucher....well, just watch Young Frankenstein). That tapping will be Monday, the 22nd, again at 7pm for mug clubbers and 8 pm for behind the bar.
Finally, our last tapping this month is the Intercontinental Pale Lager, which we're doing again, and for those who don't remember or didn't get a chance to try it, it is a IPA style, but with a lager yeast and a blend of hops, predominately from continental Europe, with American hops. That'll be toasted on Monday the 29th, once again at 7pm for mug clubbers and 8pm behind the bar.
Whew, with all that going on, we also have a new sour on, which is the Candor*2. It's a blend of the peach sour with our station master wheat, but in a 70-30 blend, which makes it quite tart, but in a pleasing way!
Cheers!!
We'll be tapping the HopfenWeizen, which is a Hefeweizens but hopped like an IPA, including a healthy dry hopping. We used a nice, equal blend of Galena, Casacade and Palisade for each addition. It's debut will be Monday, the 15th, starting at 7pm for mug clubbers and 8pm behind the bar.
Next is a collaboration we did with City Provisions which is a Dunkel Weiss that we added 100 lbs of fresh Michigan Cherries to the mash. Cleetus, the head chef/proprietor of City Provisions dubbed it the Kirsch and Blucher DunkelWeiss, (Kirsch meaning German for Charity, and Blucher....well, just watch Young Frankenstein). That tapping will be Monday, the 22nd, again at 7pm for mug clubbers and 8 pm for behind the bar.
Finally, our last tapping this month is the Intercontinental Pale Lager, which we're doing again, and for those who don't remember or didn't get a chance to try it, it is a IPA style, but with a lager yeast and a blend of hops, predominately from continental Europe, with American hops. That'll be toasted on Monday the 29th, once again at 7pm for mug clubbers and 8pm behind the bar.
Whew, with all that going on, we also have a new sour on, which is the Candor*2. It's a blend of the peach sour with our station master wheat, but in a 70-30 blend, which makes it quite tart, but in a pleasing way!
Cheers!!
Tuesday, July 19, 2011
Sophomoric Sour
We just tapped into our new sour blend, which is 33% Hefeweizen and 66% sour, which complements each other quite well. Come on out and try it!
Wednesday, July 13, 2011
Next in line
Many thanks to those who were able to make it to the anniversary party and bottle release last Friday, it made for a great night! We do still have bottles of the 15th Anniversary Tripel available, and they'd be great for laying down for a while as well as enjoyment right now!
We have a new sour on for the moment, Decadence, which is a peach sour, blended with our Wit and also an addition of fresh mangoes, pureed and added directly to the serving barrel.
Also, next tapping is the Half Day Hefeweizen, which is on Monday July 18th, 7pm for the Mug Club and 8pm for the bar. It's a traditional Hefe made with 70% wheat, 13% of which was unmalted, which made for a rather interesting, and exhausting, brewday (just imagine trying to churn 900 lbs of cement.....) It turned out great though, with lots of bready rich flavors and a big nose of cloves and banana!
Next on the horizon will be a Hoppenweizen, which will be the same base as the Half Day, but hopped like our IPA, including a dry hopping addition (a healthy one at that!) Also coming up is a Dunkel Weiss, which we'll be doing a collaboration with City Provisions, made with real cherries added to the mash.
We're also doing a collaboration with Ken, brewmaster at Limestone Brewery, which we're still in talks of at the moment, but it's leaning towards a nice English Dark Mild. We're also planning to do a beer dinner pairing with Limestone as well later in August, but the specifics haven't been finalized, so check back for more details on that later!
Cheers!
We have a new sour on for the moment, Decadence, which is a peach sour, blended with our Wit and also an addition of fresh mangoes, pureed and added directly to the serving barrel.
Also, next tapping is the Half Day Hefeweizen, which is on Monday July 18th, 7pm for the Mug Club and 8pm for the bar. It's a traditional Hefe made with 70% wheat, 13% of which was unmalted, which made for a rather interesting, and exhausting, brewday (just imagine trying to churn 900 lbs of cement.....) It turned out great though, with lots of bready rich flavors and a big nose of cloves and banana!
Next on the horizon will be a Hoppenweizen, which will be the same base as the Half Day, but hopped like our IPA, including a dry hopping addition (a healthy one at that!) Also coming up is a Dunkel Weiss, which we'll be doing a collaboration with City Provisions, made with real cherries added to the mash.
We're also doing a collaboration with Ken, brewmaster at Limestone Brewery, which we're still in talks of at the moment, but it's leaning towards a nice English Dark Mild. We're also planning to do a beer dinner pairing with Limestone as well later in August, but the specifics haven't been finalized, so check back for more details on that later!
Cheers!
Wednesday, June 29, 2011
Playground Savior and the Half Day Hefeweizen
We'll be having our next tapping for the Half Day Hefeweizen on Monday, July 18th, at 7pm for mug clubbers, and at 8pm behind the bar. Hope to see you all there!
Also just out is our Playground Savior, which is our new sour that just went on tap today. It's a blend of a sour from long ago (and don't really know its history), mixed with our .357 Imperial Pils, and a small addition of Apple Juice, which brings together a really nice, tart and refreshing beer. There's only a 1/4bbl of it, so come out and try it while it lasts!
Cheers!
Also just out is our Playground Savior, which is our new sour that just went on tap today. It's a blend of a sour from long ago (and don't really know its history), mixed with our .357 Imperial Pils, and a small addition of Apple Juice, which brings together a really nice, tart and refreshing beer. There's only a 1/4bbl of it, so come out and try it while it lasts!
Cheers!
Friday, June 24, 2011
Half Day Hefeweizens and Big Belgians
With the Summer Solstice behind us and in full summer mode, we've been creating some tasty beers to soothe our dry, thirsty palates! We have a tasty little Belgian Wit on tap now, which has a nice balance between being uncomplicated enough to be sessionable, and complicated enough to be interesting and full of flavor. Next along is another wheat beer, a bit south of Belgium. We brewed a traditional German Hefeweizen yesterday, with 70% wheat (13% unmalted), and it's already fermenting along very happily and filling our brewhouse with the aromas of clove and bananas! That should be ready for thirst quenching in a few weeks.
Also, for our less than hydrating beers, we have our Belgian Triple 15th Anniversary Ale coming along very nicely. It's approaching the end of its fermentation, and (by the best of our abilities and calculations) has come to its full 15% abv. Surprizingly, the flavors are smooth and rounded without much heat or hit of the high alcohol levels. It'll be released on July 8th, both on tap here at the Station and in bottles. Additionally to celebrate the day (which is the actual 15th Anniversary) we'll be tapping into a few specialties of barrel aged beer and sours; but more on that is to come.
Next in line for fermentation of funness will be a Hopfinweizen. We'll be brewing another Hefeweizen, but this time be hopping it heavily with a regime more adkin to an IPA, as well as dry hopping it. The balance in flavors from the citrusy, piney hops works really well with the fruity esters of the Hefe.
Other than that we'll keep you posted on the sours as they rotate and any other special tappings!
Cheers!
Also, for our less than hydrating beers, we have our Belgian Triple 15th Anniversary Ale coming along very nicely. It's approaching the end of its fermentation, and (by the best of our abilities and calculations) has come to its full 15% abv. Surprizingly, the flavors are smooth and rounded without much heat or hit of the high alcohol levels. It'll be released on July 8th, both on tap here at the Station and in bottles. Additionally to celebrate the day (which is the actual 15th Anniversary) we'll be tapping into a few specialties of barrel aged beer and sours; but more on that is to come.
Next in line for fermentation of funness will be a Hopfinweizen. We'll be brewing another Hefeweizen, but this time be hopping it heavily with a regime more adkin to an IPA, as well as dry hopping it. The balance in flavors from the citrusy, piney hops works really well with the fruity esters of the Hefe.
Other than that we'll keep you posted on the sours as they rotate and any other special tappings!
Cheers!
Monday, June 20, 2011
Candor Sour
We have a new sour on now, which is our Candor American Sour blend. It's about 50/50 of a sour, that I have no clue as to what it was originally, but I do know that it was put away to sour back in 2009 (or at least I think I do). To balance out its tartness, I added 50% Station Master Wheat, which helps to make a more palatable beverage.
Next in our line up of sours is the Playground Savior, which Mark put together (and also named). It's the same base sour as the Candor, but blended with the .357 Pilz and an addition of Apple juice, which creates a very interesting, and highly alcoholic sour, which is really tasty! The Savior will be coming along after Candor kicks!
Cheers!
Next in our line up of sours is the Playground Savior, which Mark put together (and also named). It's the same base sour as the Candor, but blended with the .357 Pilz and an addition of Apple juice, which creates a very interesting, and highly alcoholic sour, which is really tasty! The Savior will be coming along after Candor kicks!
Cheers!
Tuesday, June 07, 2011
More Sours and a Little Wit
We are finally going to be tapping our Belgian Wit, the Le Chien Blanc (which just means "the little white dog" in French....just sounds better in francais). That'll be happening on Monday, June 20th at 7pm for Mug Clubbers, and at 8pm behind the bar.
Also coming along is our Summer of Sours. Mark pulled together a nice blend this afternoon, featuring a sour with over 55 lbs of peaches that has soured away for over 2 years, blended with just a touch of apricot. The sweetness of the fruit helps to balance the tartness, but is mellow enough not to be at all dominating. That'll be on tap once our Bare Brett kicks, so please come out and tell us what you think!
Cheers!
Also coming along is our Summer of Sours. Mark pulled together a nice blend this afternoon, featuring a sour with over 55 lbs of peaches that has soured away for over 2 years, blended with just a touch of apricot. The sweetness of the fruit helps to balance the tartness, but is mellow enough not to be at all dominating. That'll be on tap once our Bare Brett kicks, so please come out and tell us what you think!
Cheers!
Wednesday, May 25, 2011
.357 and a little Wit
Well we finally got the .357 Imperial Pilz to finish fermenting....whew! It took a long while, but it still came out tasting great! The starting gravity was about 25 P, and finished about 5.5 P, giving it a healthy dose of alcohol to a warming 11.0% abv! It seems fitting for the schizo-weather that we're having to have such a light colored beer, more suting to warm weather, but at 11.0%, which lends more toward cold weather; that somehow seems to work right now!
We'll be tapping the .357 Pilz on May 31th, a Tuesday, at 7pm for Mug Clubbers and at 8pm behind the bar. Hope to see you there!
Also coming up is our Le Chien Blanc Wit, which will be a nice contrast at a much more sane 5% range. It's got some great notes of Corriander and Chamomile, with a nice orange zest in the flavor of it. We additionally have used this beer to propagate enough healthy yeast cells to adequately ferment our 15th Anniversary Ale, which we'll be brewing next week!
We have also started with our "Summer of Sours," though the phrase seems ironic right now. We just tapped our Saison & FUNKale, which is a blend of our Saison and the Bare Brett, which is a 100% Brettanomyces fermented beer. It was first tapped into at the Pre-Dark Lord Day, and is on tap behind the bar now, and has actually gotten more tart and even more Brett character into it now.
Cheers!
We'll be tapping the .357 Pilz on May 31th, a Tuesday, at 7pm for Mug Clubbers and at 8pm behind the bar. Hope to see you there!
Also coming up is our Le Chien Blanc Wit, which will be a nice contrast at a much more sane 5% range. It's got some great notes of Corriander and Chamomile, with a nice orange zest in the flavor of it. We additionally have used this beer to propagate enough healthy yeast cells to adequately ferment our 15th Anniversary Ale, which we'll be brewing next week!
We have also started with our "Summer of Sours," though the phrase seems ironic right now. We just tapped our Saison & FUNKale, which is a blend of our Saison and the Bare Brett, which is a 100% Brettanomyces fermented beer. It was first tapped into at the Pre-Dark Lord Day, and is on tap behind the bar now, and has actually gotten more tart and even more Brett character into it now.
Cheers!
Thursday, May 12, 2011
Illiana Mayfest Tickets
I'm not sure if everyone knows about this event, the Illiana Mayfest, put together by our friends at Crown Brewing.
We're selling tickets to the event, which is May 21st, here at the Station for $30 cash only. We only have 10 tickets, so grab 'em while you can!
Our new brewer, Mark, will be at the event, so come on out and meet him!
Cheers!
We're selling tickets to the event, which is May 21st, here at the Station for $30 cash only. We only have 10 tickets, so grab 'em while you can!
Our new brewer, Mark, will be at the event, so come on out and meet him!
Cheers!
Next on Deck
Even with all the events going on around the Station lately, we managed to introduce another beer; our Impromptu Pale Ale. This assertively hopped, yet refined pale ale will be a great session beer with a nice straw color, malty backbone and clocking about 5.4% abv. We'll be tapping into it next Monday, the 16th, at 7pm for Mug Clubbers in the back party room, and at 8pm for the bar and everyone else. Hope this time it'll be greeted with nice, warm weather!
We additionally have hired another brewer, Mark Weinert, who interned with us earlier this year and has just finished the Siebel international course. I'll let him introduce himself more properly, but we're really happy to have hime on board (excuse the silly train pun).
Our .357 Magnum Imperial Pilsnalebeerwhatchamacallit has been a painful fermentation, but it seems to be chugging along and might yet still make its debut in a few weeks. We had to press the emergency button and bring back up, which came in the form of some super yeast that's able to revive stuck fermentation (our protagonist stalled in the 3rd act). We're going to continue to monitor the flavor and condition of the beer, and if it meets our expectations then we'll unleash it in all of its uncouth, irreverent tenacity...just like Dirty Harry...
Coming up next on the agenda we'll be playing with some new yeast strains and venturing into very high abv territory. We'll be brewing a nice light Wit, Le Chein Blanc, brewed with unmalted wheat and spices to create a rich, mysterious concoction. Other than just a tasty brew, we'll be using that Wit to grow up a healthy amount of yeast to pitch from the barracks into battle; our 15th Anniversary Belgian Tripple 15%abv! We'll be brewing that in a couple of weeks and be releasing it on July 8th, our 15th Anniversary for Flossmoor Station R&B. It'll be released both on tap and in bottles, but as usual with our limited space, the bottles will be limited. We'll have some more information on that release as the date comes closer.
Behind the bar, we'll be making our transition to summer (weather allowing....will this week bring us the long awaited spring we've hoped for??). We're going to blend some of our very tart, acidic sour beers downstairs still in the barrels, with some of our house beers to create a "Summer of Sours." They'll provide some crisp tartness to refresh ourselves from the warm summer days. To kick off our summer, soon we'll have a very small amount of our Saison & FUNKale back on, which is a blend about 50% Saison and Garfunkel and 50% Bare Brett. Our Bare Brett, which we'll have on tap following the FUNK, is 100% fermented with Brettanomyces, a wild yeast strain that gives a pleasant acidity and earthy flavors on a nice light colored beer!
That's about all there is on the agenda, but continue to check back for updates on other barrel aging projects and other goofy, fun stuff that makes a brewer happy! Thanks again for all the support and hope to see you all soon!
Cheers!
We additionally have hired another brewer, Mark Weinert, who interned with us earlier this year and has just finished the Siebel international course. I'll let him introduce himself more properly, but we're really happy to have hime on board (excuse the silly train pun).
Our .357 Magnum Imperial Pilsnalebeerwhatchamacallit has been a painful fermentation, but it seems to be chugging along and might yet still make its debut in a few weeks. We had to press the emergency button and bring back up, which came in the form of some super yeast that's able to revive stuck fermentation (our protagonist stalled in the 3rd act). We're going to continue to monitor the flavor and condition of the beer, and if it meets our expectations then we'll unleash it in all of its uncouth, irreverent tenacity...just like Dirty Harry...
Coming up next on the agenda we'll be playing with some new yeast strains and venturing into very high abv territory. We'll be brewing a nice light Wit, Le Chein Blanc, brewed with unmalted wheat and spices to create a rich, mysterious concoction. Other than just a tasty brew, we'll be using that Wit to grow up a healthy amount of yeast to pitch from the barracks into battle; our 15th Anniversary Belgian Tripple 15%abv! We'll be brewing that in a couple of weeks and be releasing it on July 8th, our 15th Anniversary for Flossmoor Station R&B. It'll be released both on tap and in bottles, but as usual with our limited space, the bottles will be limited. We'll have some more information on that release as the date comes closer.
Behind the bar, we'll be making our transition to summer (weather allowing....will this week bring us the long awaited spring we've hoped for??). We're going to blend some of our very tart, acidic sour beers downstairs still in the barrels, with some of our house beers to create a "Summer of Sours." They'll provide some crisp tartness to refresh ourselves from the warm summer days. To kick off our summer, soon we'll have a very small amount of our Saison & FUNKale back on, which is a blend about 50% Saison and Garfunkel and 50% Bare Brett. Our Bare Brett, which we'll have on tap following the FUNK, is 100% fermented with Brettanomyces, a wild yeast strain that gives a pleasant acidity and earthy flavors on a nice light colored beer!
That's about all there is on the agenda, but continue to check back for updates on other barrel aging projects and other goofy, fun stuff that makes a brewer happy! Thanks again for all the support and hope to see you all soon!
Cheers!
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