Posts Tagged ‘Chicago’
Written by Abram on 28 May 2010
Brewsville: Chicago- The Craft Brewers Conference in Chicago was excellent, I finally got caught up in late May, and now I’m back in Chicago, and actually have time to visit some of the places that I didn’t get to during the CBC. I’m sitting in Piece, whose beers impressed me at the CBC opening reception at the Field Museum.
Matthew O'Hara of Beau's All Natural in Ontario with Sue, the tyrannosaurus Rex skeleton at the Field Museum for the CBC opening ceremony
Piece was established in a former roofing company space in the Wicker Park neighborhood in 2001. A huge vaulted skylight and exposed joists make a welcoming open atmosphere. The hooped trusses have interesting 2×6 lattice work connectors. The bar reflects the shap of the trusses, arking around a 22 degree corner which holds the 7 barrel brewhouse and fermentation area.
The impressive thing about Piece are the number of different yeast strains used to produce the nine beers currently on draught. The Golden Arm Koelsch 5% abv has the distinctive perfumey aroma of Koelsch yeast, and a pilsner malt flavor. A Bavarian wheat, and Belgian single (which is like a 4.5% tripel, beautiful bubblegum yeast notes) all employ signature yeast strains. There is also a Belgian Wit, with emphasis on the wheat flavor provided by a dry wit strain.Of the standards the Koelsch is a standout. The Full Frontal Pale Ale 6% is a Northwest-style pale with huge grapefruit aroma and grassy dry-hop flavor.
My favorite beer in the lineup has got to be the Big Black Mariah, a 7.5% porter with just a hint of smoked malt. The smoked malt is a subtle aroma note, but balanced quite well in the flavor with milk-chocolate like malt flavors. One of the reasons I’m such a fan is that it reminds me of Sailor Hagars’ Sherpa Porter, down to the milk-chocolate like mouthfeel.
Tags: Chicago
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Written by Abram on 08 April 2010
Brewsville-Porkopolis (aka Chicago) April 8, 2010: Once known for its massive meat-packing industry, Chicago still prides itself on its meat. Yesterday I had the opportunity to sample the meat in various forms, even in beer form. It started with lunch at Goose Island, which serves up Swan Creek pork, which is raised on the brewery’s spent grain. It was excellent in the pork loin sandwich, in which the succulent pork is thin shaved, and served on a German-style roll. The brewpub also serves pork as bacon, and serves the bacon as beer.
a sample of Goose Island beers, including Burtons Maplewood Farm Maple Bacon Stout
Burton’s Maplewood Farm Maple Bacon Stout 6.5% abv, is served with a garnish of bacon. The garnish presents the drinker with a bit of a puzzle: eat it, dunk it, or drink around it. Not wanting to get grease on my cheek, I opted for the first option. The bacon sweet, soft and mildly smoked. After eating the garnish, the flavor of the bacon used in the beer is subtle.
Later that evening I ended up at the Publican with a number of Oregon and Washington brewers. The Publican is a gastropub, but it is also a shrine to the humble hog. From its iconic image of two pigs peeking from behind a barrel, to the larger than life paintings of porkers that adorn the walls it is clear that they take their pork seriously. The charcuterie plate was fantastic. Highlights were the pork pie, served could with a flaky crust, and the head cheese noir, which was flavored with citrus zest. For the evening the pub was featuring exoctic beers from Three Floyds and Dogfish Head, and oysters flown in from the coasts. As a coastal person eating shellfish in landlocked Chicago didn’t appeal, but apparently with its major airport the city gets fresh seafood daily and the Atlantic oysters I tried were excellent.
Tags: beer and food, Chicago, pork
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Written by Abram on 06 April 2010
Brewsville-Chicago: The Craft Brewers Conference and World Beer Cup draws brewers from all over the world to America’s Second City this week. I got in at 8, met some brewers from Haverhill (prounced Averil (as in Levine) on the L train, and went to Rock Bottom for Ralph Olson’ s retirement party. Ralph has been a hop salesman in Yakima for 31 years for HopUnion. The party was brilliant, with uber-hoppy beers from far and wide pouring at the event, including Oakshire’s Watershed IPA.
This is what retirement looks like
A large contingent of Cascadian brewers were there to wish Ralph well. I felt right at home, and saw a large number of brewers and beer folks from other parts of the US and Canada (well OK, US, Canada and Quebec).
After the Hopunion party, it was off to a Stone/Surly party at Jake Melicks, a beer bar with mad amounts of flatscreen TVs showing sports which reminds me of the Tap and Mallet in Rochester, NY, or St. Augustines on Commercial Drive in Vancouver, BC. Surly founder Omar Ansari went to my alma mater, Macalester College, in St. Paul, Minnesota, and the company based in Brooklyn Center, a suburb of the Twin Cities makes some amazing beer. I had Surly’s Schaudenfreude, described to me by the barman as “their take on a session beer” which was like a massively hopped English brown, super malty and tasty.
All evening there were many enlightening conversations about beer, and sustainability. This week will hold many more fantastic conversations over fantastic beer, I’m certain. Stay tuned to brewsville.com for the latest. Cheers.
Tags: CBC, Chicago, Fests, hops, Oakshire
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