Firkin Fest returns to Headquarter Beercade’s new River North location (213 W. Institute) on Sunday, March 29, 2015. Capacity Bar Group announces the return of an event of epic ale proportions. For the second year in a row, Headquarters Beercade will host Firkin Fest, a unique tasting event that celebrates the city’s craft beer community. Last year’s sell-out event was attended by over 500 brew buffs and this year’s battle will be even bigger than before. So, what in the firk is a firkin? It’s considered “real ale,” one that is cask conditioned but has not been cold-filtered, pasteurized, or carbonated by outside equipment. The cask barrels preserve the taste in its most wholesome state, while the interior beer harbors active yeast, which means the flavor profile will evolve over time. At Firkin Fest, craft beer connoisseurs will have the chance to taste fifty unique brews through an unadulterated process of consumption. Top breweries will battle in a fight for the finest firkin with ales that have never been sipped before – and may not be savored ever again!50 Breweries - 50 Firkins!
Sip on offerings crafted by a variety of vendors, including Illinois favorites: Goose Island Beer Co. (winner of the 2014 Firkin Fest “People’s Choice Award;” Chicago, IL); Begyle Brewery (Chicago, IL); Desthil (Normal, IL); Half Acre Beer Company (Chicago, IL); Metropolitan Brewing (Chicago, IL); Off Color Brewing (Chicago, IL); Penrose Brewing (Geneva, IL); Revolution Brewing (Chicago, IL); Solemn Oath Brewery (Naperville, IL); and Two Brothers Brewery & Taphouse (Warrenville, IL). Respected regional breweries will also include: 3 Floyds Brewing Co. (Munster, IL); 3 Sheeps Brewing Co. (Sheboygan, WI); Brewery Vivant (Grand Rapids, MI); Green Flash Brewing (San Diego, CA); Founders Brewing Co. (Grand Rapids, MI); Left Hand Brewing (Longmont, CO); Oskar Blues (Lyons, CO); Surly Brewing Co. (Brooklyn Center, MN); SKA Brewing (Durango, CO); Tyranena Brewing (Lake Mills, WI); Vander Mill Brewery (Spring Lake, MI); and Victory Brewing Company (Downingtown, PA).Attendees can enjoy their fill of firkins, but only one firkin will command the crown of the “People’s Choice Award” at the end of this satisfying Sunday. In addition, guests can mingle with an esteemed panel of hand-picked industry and media experts. From beer bloggers to brewery reps, this event will be packed with top ale professionals from Chicago and beyond.
Advanced General Admission Tickets are $75 and can be purchased online.
Use the code HAILTOTHEALE and receive $10 off your ticket!
Women Working in Mixed Media: She's Crafty
October 22nd, 6pm
Chop Shop, 2033 W North Ave, Chicago IL
tickets $30, 2/$50
WWIMM is back in action with a new networking event in honor of Oktoberfest devoted to women working in the craft beer industry. Come meet the top women working in the field with our interactive panel, while tasting some of our favorite craft brews.
Panelist include:
Claudia Jendron - Brewer, Temperance Beer Company
Kate Bernot - Nightlife Reporter, RedEye
Kim Leshinski - Design Consultant and Event Curator, Hail To The Ale
Monica Mooney - Field Sales Representative, Bell's Brewery, Inc. (Official)
The Hirter Überbrew Homebrew Contest
Submissions due October 3rd
Judging and Awards Ceremony, October 11th, 7pm
Dank Haus, 4740 N Western Ave, Chicago IL
Only a few days remain to enter your best German-style homebrew into this unique competition hosted by Austrian Euro Craft brewery, Hirter Bier in collaboration with Square Kegs Homebrew Club and Louis Glunz Beer.
Register your homebrew here!
Come by the DANK Haus following the Uberbrew Homebrew Competition judging for the official awards ceremony, with special guests Klaus Möller and Nikolaus Riegler – 5th and 6th generation Owners of Brauerei Hirt, makers of Hirter Bier.
Winners of each category will be announced as well as the grand prize winner, who will receive a $1500 scholarship to Siebel Institute. Beer and food will be available to purchase. Live music. No cover. More info here.
C.H.A.O.S. Brew Club Harvest Fest
October 18th, 6pm
2417 W Hubbard St, Chicago IL
$30 Trial Membership
Join the C.H.A.O.S. Home Brew Club for their annual Harvest Fest, boasting over 30 beers on tap, a Thanksgiving-style buffet, raffle prizes. Oh, and a 30-day trial membership to check out their unique, brew-on-premise facility. More info.
DryHop Brewer's Evening of Pumpkin Beers
October 30th, 6pm
3155 N Broadway Ave, Chicago IL
For the second year DryHop will tap their delicious pumpkin stout "Starry Night In A Sleepy Hollow" in celebration of Halloween. They'll be sharing the taps with an extensive lineup of craft brewed pumpkin ales, including local offerings. Full list to come. 5oz pumpkin flights and food specials will be available.
Join us on Sunday, June 22nd for our monthly meetup of female craft beer enthusiasts, which will be hosted at Bottles & Cans by Co-Owner Carly Katz.
We will feature a tasting of local summer wheat beers, as well as a summer beer cocktail featuring CH Distillery.
Special Guests:Amanda, Co-Owner of Only Child Brewing
Lara, CH Distillery
Tickets include sampling of beers, sampling of CH Distillery offerings, light snacks and a swag bag of goodies.
Buy Tickets HERE
This Thursday 5 Rabbit will be releasing their seasonal "Vida Y Muerte", Day of the Dead Marzen-style beer. They'll be celebrating this release on Thursday, September 26th at the Hopleaf in Andersonville along with special guest, Brewmaster John J. Hall. The party starts at 7pm.
Ladies, join us for evening of great beer and conversation at Brew Camp with special guests JP Pfäfflin (Cicerone Certification Program) and Sally Selwan (Louis Glunz Beer, Certified Cicerone). Tickets available here.
Have questions about the event? Want to be a future guest speaker? Feel free to email me.
This past Monday marked the launch of the 4th beer in Goose Island’s Fulton & Wood Series , Gran Gås (pronounced gu-az), which is Swedish for “Spruce Goose”. The launch party was held at the Swedish American Museum in historic Andersonville, the perfect location to introduce this Scandinavian inspired beer, brewed with lingonberries and spruce tips.
The team behind Gran Gås was Senior Brewer John J. Hall and Brewer Zach Greenwood. We had the opportunity to sit down with John J. and Zach to get a behind the scenes look into the making of Gran Gås.
H2TA: John J., for those who may not know you personally, tell us about your background. How long have you been brewing with Goose Island?
John J: I’ve been brewing with Goose Island just shy of 15 years. I started off as a Cellarman, moved up to a Shift Brewer in the first year, spent 4 years on second shift and then moved up to Lead Brewer, Head Brewer and then Senior Brewer.
H2TA: You’ve developed numerous best-selling Goose Island recipes such as 312 Urban Wheat Ale, Mild Winter Ale and the Harvest Ale, all very drinkable beers. How much do you keep in mind what consumers want in terms of a flavor profile? Or are you taking the opportunity to influence with your own tastes?
John J: The concept of 312 was Greg Hall’s idea. He said, “I want an unfiltered beer, with citrus notes”. Beyond that, honestly when I’m trying to design a beer I think of a flavor I want to achieve, that I want to drink and hope that everyone else is on board. I don’t try to make beer for “the people”, I try to make a beer that I want to drink and hope they all agree with me.
H2TA: Tonight we’re celebrating the launch of the 4th beer in the Fulton & Wood Series - Gran Gås (aka Spruce Goose). What a great name, by the way. Can you tell us what inspired this recipe?
John J: We started this whole program of Fulton & Wood Series innovation beers pairing up brewers who hadn’t worked together before. So in my case it was myself, a senior brewer and a new brewer, Ross Allen. One thing he had in mind that we both agreed on was taking our Belgian yeast (Golden Ale) and adding cranberries to it. I had just come back from a trip to Ireland. My wife Margie and I were having breakfast in Dublin and the side of her plate was garnished with lingonberries (a small berry from Scandinavia). I had never seen them before. I don’t eat berries but tried one and thought it tasted like a tart cranberry. So when Ross mentioned cranberries I thought that lingonberries could be a little more unique and obscure. Ross was rehired back by his old company and Zach and Gordon were added to the program. We now had a Belgian beer with lingonberries and started thinking about what else says “Scandinavian” and came up with spruce tips rather than hops, for aroma. That’s how it started.
H2TA: What is involved in brewing with lingonberries and spruce tips? And where does one source such unique ingredients?
Zach: We did benchtop fermentations, so we had Gordon make a few variations with different additions of spruce to smell, taste and determine the quantity we liked to scale up from. With the lingonberries we did something similar using Green Line base beer. We mixed in some berries until we achieved the ruby color and flavor we were looking for. The spruce tips were put in mesh bags and added to the whirlpool for 30 minutes. After fermentation the beer was racked over 700 lbs of berries which we puréed ourselves and then aged for 3-5 days.
John J: Once I had the idea to use spruce tips, the question was where to get them. I was hoping to find them locally grown and harvested from a Christmas tree farm. I searched around and found a few places that were interested in the idea, but the one last question I asked was, “Do you use chemical treatment on your trees?”, which they did. I found a company in Colorado, Spruce on Tap, a husband and wife team. They were picking them for local homebrewers and small brewpubs in small 2-3 oz packages. I called asking for 80 lbs, which then turned into 220 lbs. Randy Stowes and his wife went out and picked them over the course of 2-3 weeks, in between all of the forest fires in Colorado, and were able to find enough for us. They hand-picked, collected, vacuum-sealed, put on ice and shipped to us directly and we were brewing with spruce tips the next day.
I had never brewed with lingonberries or spruce tips before and had no idea how to use them. Having Zach and Gordon with lab backgrounds was phenomenal. When we first started brewing the trial batch, a new lab person, Dennis McCarthy chose to figure out on his own the bittering value the spruce would add and he achieved it. We got within .04 of our target. It’s innovative folks in the brewery all around that make this happen.
Gran Gås would not be possible without the hard work of Zach, Gordon and Allen Ross. This was a collaborative beer that we all did together. I added a few ingredients but I could not have done it without the lab helping me figure out how to make this beer. It’s a great tool that Goose Island has.
H2TA: Is Gran Gås going to be available to the public anytime soon?
John J: We’re releasing these like all of the other Fulton & Wood Series. There are about 30 or so really good craft beer bars in the Chicagoland area. Within two weeks you’ll see Gran Gås at select bars, on draft only, until it’s gone. It will probably last 90 days or so in the marketplace.
H2TA: The whole Fulton & Wood Series of craft beer is an amazing concept. Every creation seems to be getting a little more complex. In your opinion is it complexity, or just an exciting mix of fresh ingredients that draws so much interest?
John J: I think it’s a bit of both. The next beer on the line is “Casimir”. The brewers are using Polish hops, which we’ve never had in the brewery before, and caraway seeds. What’s really critical is Goose Island’s open-mindedness to whatever our ideas are. They’re not going to knock us down for being too weird or expensive if we think it’s a good idea. They’re behind us and will spend the money to make it happen. Fulton & Wood is about Goose Island’s commitment to expanding the boundaries.
H2TA: How much does the limited draft release aspect of the series add to your creativity versus a beer that has to be bottled and distributed?
John J: It expands creativity because we can turn around a new beer, a new idea relatively quickly and we only have to do it once, which means the next beer has to be on line right behind it. There’s a set timeline. We’re going to keep putting these fresh beers out as fast as possible.
H2TA: It seems many breweries just order their ingredients from their distributors. Do you feel that you’re inspiring a lot of these new breweries in terms of using fresher ingredients in the brewing process?
John J: I’d say yes. Even before this idea, Goose Island has been barrel aging different beers for years, buying fresh fruit from Michigan’s farms and local farmer’s markets. If we need to do something more extensive like lingonberries we’ll go further abroad. One of our brewers had an idea to brew with mission figs (Fulton & Wood Black Mission) so we found mission figs in California and made it happen. We are open to anything – Goose Island is great for that.
H2TA: Speaking of other great breweries John J., we understand that you’ve recently accepted the position of Head Brewer with 5 Rabbit Brewery, congratulations! Can you tell us a little bit about what you’ll be doing there and what the future of 5 Rabbit looks like from the Head Brewer’s perspective?
John J: Well, hopefully very similar to what I’m doing here at Goose Island – but expanded. I have a role at Goose Island that is very broad but I am primarily responsible for raw materials and production of the hot side of brewing. At 5 Rabbit I will be in charge of that plus the cellar, the aging, and packaging, so it’s an even broader role. I’ll also get to work with Randy Mosher who has written some phenomenal books on brewing, which is a great experience for me. This was a great opportunity when it came up, so even though I love Goose Island I just couldn’t pass it up.
Tack (“Thank You”, in Swedish), John J and Zach!
If you’re thirsty for more Spruce Goose, check out the team’s Youtube video!
http://www.youtube.com/watch?v=TybTGbDNG38
(photos courtesy of Goose Island Brewing)
