Oktoberfest Road Trip to Wisconsin

By Guest Contributor Eric Zeigler

Ahhh, the smell of Fall is in the air. With it, there is excitement. For Foodies, it’s the beginning of Comfort Food Season. Heartier fare and bigger, bolder beers and wines. For me, September and October hold the promise of my favorite celebration of all. Break out your Trachten shirts, lederhosen and dirndls people. It’s Oktoberfest!!!!

This year, as always, I am headed beyond the Cheddar Curtain to the Promised Land —Wisconsin. Home to a 42% Germanic populace and to the most authentic Oktoberfest celebrations in the U.S. this side of Munich.

The Bavarian Bierhaus, which opened earlier this year, will host the oldest and one of the most authentic Bavarian Oktoberfest celebrations in the Midwest. Modeled after the one that takes place in Munich, Germany, it takes place every September on the four weekends following Labor Day. Admission is $5 at the door or $4 in advance (available at the restaurant). Kids 12 and under are free and firefighters, police, active duty military and veterans get in for free on Fridays. The festivities include traditional German brass bands, Schuhplatter folk dancing, singing, yodeling, sing-alongs, dancing, food and drink. Wearing the traditional lederhosen and dirndls at this festival is as normal as someone putting on jeans and a T-shirt to go to a regular bar. Meanwhile, you can try your hand at various smaller carnival-like games or enjoy a large Bavarian pretzel or bag of hot, roasted candied nuts. It is truly an epic experience. 

To round up your month of Gemütlichkeit, you may also want to try downtown Milwaukee’s Oktoberfest celebration. Situated in the beautiful Pere Marquette Park across from the Hofbrau-franchised Old German Beer Hall (one of the sponsors), this equally exuberant festival is initiated by none other than the Mayor of Milwaukee tapping the first wooden keg to get things rolling. This harkens back to the same tradition in Germany of the Mayor of Munich tapping the first keg. At any festival in Wisconsin patrons are even encouraged to bring their own Maßkrug steins to be filled with the glorious beers produced by Hofbräu. Later, if one is so inclined, you can try your hand at Maßkrugstemmen (beer stein holding). See how long you can hold a 1-liter glass stein full of beer (about 6 pounds) straight in front of you. At any point, you can retreat from the tent’s festivities by walking around the gorgeous park scenery right on the river. I am taking my father for his first experience this year. I can’t wait until he tries his first cold sip out of a Maß in his new Trachten shirt! 

Get out of your normal comfort zone and head to Wisconsin this month. You won’t regret the experience! 

Maßkrugs in Milwaukee

By Guest Contributor Eric Zeigler

As the first day of September clicks off on the calendar, I begin to get very excited for my favorite time of the year — Fall, and Oktoberfest! Let’s put it this way, being almost entirely of German descent and a lover of all things Teutonic, Oktoberfest to me is like St. Patty’s Day is to someone named Patrick O’Malley. I own lederhosen and I love drinking beer in them. After several years of attending various Midwest Oktoberfest destinations (and having celebrated the actual Wiesn in Munich), I humbly consider myself a good judge of the “authenticity” of the fests available.

Chicago has no shortage of street festivals, but when it comes to celebrating Oktoberfest, they make a half-hearted attempt. All in all, most people are drinking from a plastic “stein” and eating bratwursts from the local grocery. Granted, the Germanic populace isn’t as influential as the Irish and Italian communities in the city, but wearing green felt hunter’s hats and drinking Beck’s does not an Oktoberfest make. So, in an effort to expand your horizons and appeal to the European sense of adventure — you need to go to Wisconsin.

With 42% of the state of Wisconsin of Germanic descent, they take Oktoberfest very seriously. And Milwaukee is the city you want to visit, with two festivals standing head and shoulders above the rest.

The first stop should be "Oktoberfest Milwaukee" (9/11-10/3) at Old Heidelberg Park in Glendale, Wisconsin. This suburb of Milwaukee hosts the oldest and most authentic Oktoberfest outside of Munich itself. Wearing the traditional lederhosen and dirdls at this festival is like someone putting on jeans and a T-shirt to go to a regular bar. Everything from the Oktoberfest beer (Spaten, Hofbrau, Paulaner and Franziskaner) to the food (Spanferkl, Rollbraten and Bienenstich (Bee Sting Cake)), to the polka music and traditional Schuhplatter folk dancing puts a smile on your face and a general feeling of Gemütlichkeit (geniality and friendliness). Meanwhile, you can try your hand at various smaller carnival-like games or enjoy a large Bavarian pretzel or bag of hot, roasted candied nuts. It is truly an epic experience.

You may also want to try downtown Milwaukee’s "MKE Oktoberfest" celebration (10/1-4). Situated in the beautiful Pere Marquette Park across from the Hofbrau-franchised Old German Beer Hall (one of the sponsors), this equally exuberant festival is initiated by none other than the Mayor of Milwaukee, tapping the first wooden keg to get things rolling. This harkens back to the same tradition in Germany of the Mayor of Munich tapping the first keg. At any festival in Wisconsin patrons are even encouraged to bring their own Maßkrug steins to be filled with the glorious beers produced by Hofbrau. Later, if one is so emboldened, you can try your hand at Maßkrugstemmen (beer stein holding). See how long you can hold a 1-liter glass stein full of beer (about 6 pounds) straight in front of you. Think you can beat the world record of 19 minutes? You’ll be lucky to get to one. At any point, you can retreat from the tent’s festivities by walking around the gorgeous park scenery right on the river.

I may be slightly biased, but will hazard to guess if you take my advice and venture to Milwaukee for Oktoberfest and try one of these Fests, you will not be disappointed. They truly are an experience straight out of Munich.

Chicago's Women of Craft Beer - 2013 Edition

When I first started homebrewing beer it was for the pure curiosity of the craft. The joy that came from creating something that had such a social and collaborative power to connect people is what turned my hobby into a passion.

After seeing the documentary “The Love of Beer” which follows the rise of women in the beer industry I was inspired to learn that historically in almost every culture, women were the brewers. Women love beer, they just haven't been spoken to by the beer industry really ever.

"The opportunity for all beer companies, no matter how large or small they are, to market authentically, accurately and appropriately to women... is explosive. It's clear that the passion is about the beer... it's about an intelligent beverage for great people." - Ginger Johnson, Women Enjoying Beer

Realizing that a female-focused event had never taken place during Chicago Craft Beer Week, I was eager to put together a night that celebrated Chicago’s own women in the craft beer industry. I started reaching out to see who might be interested in getting involved and was completely blown away by the response. As I began to get to know these women better the thing that really stood out to me, aside from the apparent passion and drive - was the unanimous response that their favorite part about working in the craft beer industry was the camaraderie. That no matter their gender, background, brewery they work for - everyone wants everyone to succeed. This event has been yet another affirmation of that spirit. 

The past two months have been an amazing opportunity to unite a group of women, most who had never met each other, to build a stronger network AND brew an all-women collaboration beer. “99 Problems”, a Saison with ginger and chamomile, brewed together at Rock Bottom Chicago will be tapped as part of Chicago Craft Beer Week at Riverview Tavern on Thursday, May 23rd. Event Info.

Below is an introduction to many of the women involved in the event, who are helping to make the Midwest Craft Beer scene what it is. We hope to see you at Riverview Tavern to say hi and share a pint!

Ashleigh Arnold, who grew up in St. Louis (home of AB) thought of beer as colorless and flavorless, until she tried her first sip of a stout and was hooked! The complex flavors immediately appealed to her and she became a 24/7 beer lover. She’s since relocated to join Two Brother’s as Production Brewer. Ashleigh loves to brew to Indie Rock like Wilco and The Lumineers, as it keeps her grounded and focused. She notes that “Nightly cleanup is when the dance party starts”. Ashleigh is proud to promote her latest beer "SideKick" and has found with hard work and perseverance, everything falls into place. She finds dating to be the real challenge however, saying “Not too many men want a woman who has a more physical job and more beer knowledge.” 

Claudia Jendron recently made the move to Head Brewer, helping Temperance Brewing in Evanston to start up shop. Her appreciation of beer started at a very young age, watching her Granddad homebrew. She even held the coveted role of throwing the hops in the kettle. He was a stout lover, as is Claudia. Her favorite thing about brewing is finishing a long day and feeling so good about what she’s accomplished, barely feeling tired, just happy that making beer is what she’s doing for a living. Her advice to women in the industry, “Women have always played a major part in the beer making process, and you deserve to be where you are right now. From our exceptional palates to our hard work ethic, there will always be a place for women in the future.”

Hayley Shine recently relocated from Miami, FL, in the middle of winter non-the-less, to become Regional Brewer at Rock Bottom Chicago. Her love for craft began by homebrewing in college and quickly grew from there. When not brewing at Rock Bottom, or attending some of her favorite events like the Craft Beer Conference, she’s likely enjoying a hoppy session beer or flanders red. She shared some of her favorite food and beer pairings which include IPA and Chicago mix popcorn or Oktoberfest with pretzels and mustard. 
Beer Geek Alert: She loves drinking beer in the shower.

Jill Sites is Owner of Greenbush Brewing and damn proud to be part of the Michigan craft beer scene (not to mention they’re rocking Chicago!). Jill’s been a craft beer lover since college. When the kids were drinking High Life, she was sipping a Sierra Nevada Pale Ale, all the wiser. After a visit to Goose Island in Chicago, she was hooked. Her advice to women competing in a male-driven field, “Don’t let anything stand in your way. If this is what you want to do, be it brewing or anything else, do it. Make yourself indispensable. Don’t let them be able to do it without you. And when other men who haven’t figured out your worth but happen to be in the same field doubt you, just remember to dance circles around them.” Jill is also a firm believer that beer should be brewed to funk music, although almost all of their beer is brewed to metal. Either way, rock on Greenbush!

Carly Katz, Owner of Bottles & Cans in North Center was introduced to craft beer through her husband Joe, and the love continues to grow. Her go-to beer is Revolution’s Anti Hero IPA, however her biggest challenge right now has been being pregnant while opening and operating a beer store. Her favorite beer event is Durty Nellie’s Beer Fest, which she says is small but always a blast. Carly’s advice to women in beer, “Don’t ever feel like you don’t belong in that conversation. You are as knowledgeable and prettier!” 
Beer Geek Alert: Carly’s dream is to have two bulldogs and name them Porter and Stout. 





Did you know that 5 Rabbit's beer, "5 Lizard" is named after Chicago Tavern Historian Liz Garibay? Her website Tales, Taverns & Towns researches, reviews and documents history of Chicago taverns and beyond. She also provides historic consult in naming beer, which is how she met Randy Mosher. The biggest hurdle she's overcome is that the field of tavern history is pretty much non-existant. "I had to create the field on my own, in a way. Getting people to understand it's a true area of research and learning has been a bit difficult. You can lear a lot about history through bars and beer," says Liz. She's likely to be found drinking some of her local favorites like Half Acre Daisy Cutter, Lagunitas IPA, and of course 5 Lizard, which she says pairs wonderfully with steak or fish tacos.

Avid homebrewer and beer blogger for Girls Like Beer Too, Jessica Murphy first discovered craft beer through her husband Christopher and it continued to grow as she’s traveled. “That’s what’s great about beer,” Jess says, “there can be a brewery anywhere so it’s an awesome opportunity to get a taste of the local flavor.” Jessica’s favorite festival is Dark Lord Day. This year marked her 6th, in which she attended pregnant. What a sport! She misses having a beer at the end of a long day, but says she’s overcome it by really concentrating on aroma and appreciating how much it impacts the entire beer experience. “It does get a little awkward when I walk up and start smelling people’s beer, though.” We’ve got your back Jess, smell away!

Lorna Juett, fearless leader of the Chicago Barley’s Angels (a women only beer enthusiast club), regular contributor of the Chicagoist and Sales Rep for Windy City Distribution is fully immersed in the Chicago craft beer scene. As both a lover of beer and a natural educator she’s most comfortable behind the counter, pouring beer and turning people onto styles they are trying for the first time. Some of her favorites are IPAs and most recently sours and wild beers, especially with the weather warming up. Lorna says, “The wonderful thing about beer is that there is truly a style for every occasion, and there is no style I am adverse to and no beer I am not willing to try.” 
Beer Geek Alert: Lorna went to high school in Michigan with Larry Bell’s daugther. Ask her about the story!

It’s no secret that the President of Metropolitan Brewing’s, Tracy Hurst, is a fan of lagers. She finds them to exemplify the skill and expression of the brewer, sharing that “a well-made lager can stop me in my tracks.” Flywheel Bright Lager can always be found in her refrigerator, but has also been enjoying the new SideKick Pale Ale from Two Brothers. Her favorite festival is the Great Taste of the Midwest, put on by the Madison Homebrewers and Taster’s Guild. The event has become an annual retreat for the Midwest industry and is run and attended by people who truly love and appreciate craft beer, setting a standard in hospitality and honest celebration. Tracy’s words of wisdom to anyone in the beer industry, “Take good care of yourself. You’ll perform best at work – whether you’re brewing beer, out in the market selling beer, or involved in brewery operations – if you’re healthy and sharp.”

Two Brothers Brewer, Maryhelen Harper’s appreciation for craft beer grew while working at Oades Big Ten in Lansing, Michigan. Oades boasts a rotating selection of over 600 different beers available in single bottle, 4-pack, 6-pack or case. She graduated from Michigan State, but her Dad likes to joke that she attended Beer College. Right now she can’t get enough of Two Brothers new SideKick Extra Pale Ale and also shared that her favorite beer to cook with is Bell’s Two Hearted. Ask her about the fantastic asparagus recipe she uses it in! When not brewing and cooking, she loves attending beer festivals like Michigan Winter Beer Festival and Great Taste of the Midwest.

Ashley Hunsader, Control Lab Assistant at Two Brothers, graduated with a chemistry degree from Valparaiso University knowing that she wanted to work on something she personally enjoyed consuming. Having an appreciation for craft beer and the creativity that goes into recipe development led her to a career in the brewing industry. “Working at Two Brothers has given me the opportunity to experience a larger range of craft beer and continue working with a product I love,” says Ashley. She’s a big fan of sours and stouts, but always has Two Brothers beer in her fridge.

Shawna Carter, Sales Rep at Flossmoor Station love for beer crosses international borders, as she drank her first Guinness in Ireland and also attended Oktoberfest in Munich. She also enjoys Pale Ales and always has Three Floyd’s Gumball Head stocked in her fridge. She has found as a newcomer to the industry that hard work and persistence definitely pays off, sharing how much she enjoys meeting industry people. “ Any beer event you go to, someone always has a beer you’ve never tried and are always willing to pour you a taste of it.” Beer Geek Alert: Ask her about the chicken head mask she wears to Dark Lord Day.

Two Brothers Retail Manager Amanda Wells discovered a small brewery in Indiana, Back Road Brewery and upon drinking their Blueberry Amber was hooked on craft beer. Losing her job during the recession ended up being a blessing in disguise for Amanda because she started homebrewing, which led her to pursue a career in the craft beer industry. She’s a big fan of the Craft Brew Festival in Winter Park and always has something from Colorado stocking her refrigerator. Her favorite food and beer pairing are omelets with a blood orange Hefeweizen. 
Beer Geek Alert: She has a black Golden Doodle named Stout.

Chicago Craft Beer Week Spotlight: Jerry's Sandwiches

With over 300 events happening during the 11 day span of Chicago Craft Beer Week, choosing a handful to attend can be a bit overwhelming. Upon scanning the schedule, one of the venues that stood out the most to me was a... sandwich shop? I had heard of Jerry’s Sandwiches, but not having spent much time in Wicker Park, never had the pleasure. I was excited to see that they had recently opened an Andersonville location AND eager to find out about all of the great craft beer events they had lined up.

I was able to share a pint with Bar Managers/Beer Buyers Nick Bondi (Andersonville) and Chris Coons (Wicker Park) at the new location on Clark St. Both fellow beer nerds and former Haymarket Brewpub employees, they have an undeniable passion for craft beer. Nick has been with Jerry’s for 6 years now, previously at the Wicker Park location until this past fall when the Andersonville construction got underway. They anticipate doubling in size within a few months when the beer garden opens, which Nick has played a part in designing and constructing. Nick brought in Chris at that time to manage the bar in Wicker Park.

Both were previously craft beer fans, but seeing how beer is brewed and the community operates made them want to pursue careers in the industry. All Jerry’s servers and bartenders are Cicerone Certified, with the idea that people who are curious about craft beer can come to Jerry’s and get an educated answer. “As more people get into craft beer, we feel it’s important to have staff that can walk them through that without feeling intimidated. We take that part of training seriously, building a knowledge base and promoting an image of approachability”, says Nick.

“It’s a fun time to have so many great breweries making great beer to choose from. It’s a really good problem to have - more great beers than tap handles available”, says Chris. Their focus is North American Craft Beer, anything with an American connection or influence. Of course there’s always personal preference and the public’s preference. With 50 taps in Andersonville and 20 taps in Wicker Park, the goal is to have a balanced representation of different styles.

“There are certain breweries that we know, no matter what they’re doing we want to be a part of", says Chris, “Balance is huge. If a brewery’s core, year round beer is consistently good and they offer some great, specialty stuff - as a beer drinker myself, that’s what makes a brewery interesting to me”. As people’s moods and tastes change, their goal is to have tap handles that reflect those needs.

Their favorite Craft Beer Week event planned is the Division St IPA Crawl on Wednesday, May 22nd, which is a collaborative event between 3 craft beer bars - Small Bar represents the West Coast, Jerry’s the Midwest and Bangers & Lace the East Coast. Chris is lining up 8-9 fantastic Midwest IPA taps for Jerry’s Wicker Park.

The Solemn Oath Brewery night (at both locations) on Monday, May 20th is also a really cool concept. The event, called “Viking’s Feast” pairs old Viking movies, Nordic metal music as the soundtrack and 8 taps and a firkin of Solemn Oath beer.

And of course I had to ask about their favorite sandwiches. Let’s not be so blindsided by the beer list that we forget Jerry’s offers over 120 different sandwiches. Nick’s favorite is the “Steak Sandwich” - grilled sirloin, fried portobello mushroom, swiss, aioli, horseradish dressing on an italian roll. Chris’ favorite is the “Luis M” - chicken salad, smoked sirloin, avocado, swiss and mango-chipotle chutney on a choice of bread. I took their advice and went for the Luis M, paired with the new Stone Dry Double Hopped Ruination, which did not disappoint.

For a full list of their Chicago Craft Beer Week events, visit www.jerryssandwiches.com

Keep an eye out for the Andersonville location Beer Garden announcement. It is definitely a summer “to-do” that you don’t want to miss!

They’ll also be doing a 6th Anniversary event at Wicker Park on July 12-13th with live music and a collaboration beer on tap, to be brewed at Haymarket. Follow them online for more details.

www.facebook.com/JerrysWickerPark

www.facebook.com/JerrysAndersonville

www.twitter.com/WithHotSauce

Beer + Chocolate = Love

For those chocoholics it's difficult to believe that your favorite desserts could get any better. However, stout has a distinctive flavor derived from the massive amounts of dark malts and a creamy body that give cakes and other chocolate desserts an intense, dark chocolate flavor that is not-too-sweet. Below are two of my favorite recipes. I hope you enjoy!

Mole Stout Truffles with caramel malt garnish

STOUT INFUSED TRUFFLES
Ingredients:

- 8 oz Chocolate, 62% Cacao Semisweet, chopped
- 1/2 Cup Heavy Cream
- 4 TBSP Stout (see suggestions below)
- 8 oz Dark Chocolate, 71% Cacao, chopped
- 2 TBSP Fleur de Sel Salt, or other garnish to top (optional) - I used crushed 20L Caramel malt which added a touch of sweet, crunchy texture

Directions:

Take 8 oz of semisweet chocolate and chop into small pieces (which will help the chocolate melt faster). Place in a stainless steel bowl that will fit on top of a small pan filled with a few inches of water (double boiler). Place the pan over medium heat (a rapid boil will make the chocolate burn too fast). Be careful as to not get any water into the chocolate. Add the cream and beer of choice. With a spatula, stir occasionally until the chocolate has melted and the cream/beer has been incorporated into the chocolate. Remove from heat and let sit on the counter for 20-30 minutes, or until the mixture is the consistency of peanut butter. You can speed this process up by placing the bowl into the refrigerator, stirring every few minutes. 

Cover a cookie sheet with wax paper. Using a melon baller or a teaspoon, make small uniform balls and place onto the wax paper. Trying not to over handle the chocolate mixture too much, causing them to melt - use your palms to roll each into a round ball and place back onto the wax paper. Once all the chocolate has been rolled, place the plate back into the refrigerator for 30 minutes, or until firm. 

Take the 8 oz of dark chocolate, chop into small pieces, add to another stainless steel bowl. Place over a small pan on medium heat as before and stir with a spatula until chocolate has melted. Take a cake cooling rack, and place a piece of wax paper underneath. Remove your truffles the refrigerator, one at a time, drop into the melted chocolate, turning with a skewer or small untensil, until the truffle is fully coated. Remove from the melted chocolate, place on the rack, and place a pinch of salt (or garnish) on top of each before it cools. Once the chocolate has hardened, place into a covered container and refrigerate until ready to serve. 

*Beer suggestions: Any traditional dry or oatmeal stouts work. Some of my favorites are Brooklyn Black Chocolate Stout, Arcadia Cocoa Loco, Founders Breakfast Stout, Rogue Chocolate Stout, Southern Tier Jah-va Coffee Stout, Ska Mole Stout.
** Added Tip: The higher alcohol content of the beer, the more difficult it is to get the chocolate filling to the right consistency. I was rather ambitious with my first batch and decided to make Goose Island Bourbon County Stout truffles. It was an absolutely delicious, but a little more difficult to hold it's rounded shaped treat. For my second batch I used Ska Brewing Mole Stout which is around 5% - the consistency was much more desirable.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Cocoa Loco Chocolate Stout Cupcakes

CHOCOLATE STOUT CUPCAKES
Cake Ingredients: 

- 1 cup stout (see suggestions below)
- 1 cup (2 sticks) unsalted butter - 3/4 cup dark cocoa powder - 2 cups all purpose flour
- 2 cups sugar - 1/2 tablespoon baking soda
- Pinch of salt
- 2 large eggs - 3/4 cup sour cream


Icing Ingredients:
- 1 cup whipping cream
- 1/2 pound dark or semisweet chocolate, chopped

Cake Directions:
Preheat oven to 350°F. In a large mixing bowl, whisk together dry ingredients.

In another medium mixing bowl combine the stout, softened butter. Beat in eggs. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins (or use muffin liners). Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 10 minutes and then rotate the pans. Bake another 10 to 12 minutes or until toothpick inserted in center comes out clean. Let cool.

Icing Directions:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Frost cupcakes with a small knife or spatula. Or for an added tip spoon frosting into a resealable bag, cut a small end off of a bottom corner to use as a piping bag. Frost in a circular motion. Dust with cocoa powder or sprinkles.

*Beer suggestions: Any traditional dry or oatmeal stouts work. Some of my favorites are Brooklyn Black Chocolate Stout, Arcadia Cocoa Loco, Founders Breakfast Stout, Rogue Chocolate Stout, Southern Tier Jah-va Coffee Stout, Ska Mole Stout.

For a 3-layer cake version, double the ingredients and follow these instructions.
Cake Directions: Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Icing Directions: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake. 

Makes 12 servings.


♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Chocolate Dessert Pairings

Of course chocolate desserts marry well with a dark, creamy stout or bourbon-aged Imperial Stout, but if you're looking to mix it up a bit lambics and krieks are a fantastic choice. These Belgian style fruit beers are lighter in body and sweeter in flavor, nicely balancing rich desserts and also appeal well to the wine drinkers.

Featured here are an Verhaeghe Echt Kriekenbier (Cherry Kriek), Lindemans Framboise (Raspberry) Lambic and a Chapeau Banana Lambic which was surprisingly clean and crisp.

February Craft Beer Events

"Mild winter" or not,  if you're still feeling the blues and looking for a few things to do this month, here are some recommendations of Chicago craft beer events...

Bell’s Brewery 4-Course Dinner Riverview Tavern 1958 W. Roscoe, Chicago IL
Riverview Tavern is offering a 4-course Prix-Fixe dinner featuring beer pairings from Bell’s Brewery. Tickets are limited, $45.
Tuesday, February 5th, 7pm

Goose Island “Blackout” Invasion Kelly’s Pub 949 W. Webster Ave, Chicago IL
Kelly’s will be tapping Bourbon County Stout, Night Stalker, Big John, Baudonia, 2011 Fleur as well as a few “surprise bottles”.
Thursday, February 7th, 6pm

Winterbrew 2013
Dank House 4740 N. Western Ave, Chicago IL
The second Annual Winterbrew festival put on by Square Kegs Homebrew Club and the Lincoln Square Chamber of Commerce features beer from Chicago Breweries 5 Rabbit, Begyle, Finch, Half Acre, Metropolitan, Revolution and Koval Distillery. Hopefully you have your tickets because this event, for the second year in a row, is SOLD OUT!
Saturday, February 9th 2-5pm and 7-10pm

Cider Summit Chicago Navy Pier 848 E. Grand Ave, Chicago IL
The Region’s largest cider tasting makes its Chicago debut at Navy Pier featuring over 60 ciders from the US, England, Scotland, France, Spain and New Zealand. Tickets are $20 in advance, $25 at the door (cash only).
Saturday, February 9th 11am-7pm

Chicago Metal Arts Guild Valentine’s Day Jewelry Sale 

Revolution Brewing 2323 North Milwaukee Avenue, Chicago IL

Grab a beer and shop for the perfect gift for your sweetheart at the Chicago Metal Arts Guild Jewelry Sale. Featuring one of a kind hand-made jewelry by local artists.  
Sunday, February 10, 1-6pm in the Brewers' Lounge.

3rd Annual Sour Night SmallBar Division 2049 W Division, Chicago IL
SmallBar Division hosts their 3rd annual Sour Night featuring wild fermented ales and traditional lambics
Friday, February 22nd, 6pm (5pm VIP session)


Bruery Tart of Darkness
Firestone Walker Reginald Brett
Cantillon Classic Gueuze
Against the Grain Gnag Reflex
Perennial Unblended American Wild Ale
New Belgium La Folie
New Belgium Tart Lychee
New Holland Blue Sunday
Ommegang Seduction
Allagash Interlude
Timmerman Blanche Lambicus
Böckor Cuvee Jacobin Rouge
Loverbeer Madamin
Gueuze Tilquin
Evil Twin Femme Fatale Brett
Liefmans Goudenband

In addition there is a VIP session to kick the event off from 5-6pm. 30 guests will get $30 tickets including a flight of featured ales, a complimentary scratch food spread and a wild ale production discussion presented by Perennial Artisan Ales Head Brewer Cory King.
http://www.brownpapertickets.com/event/320503