The Best of Belgian Fest 2014

Goose Island's Belgian Fest is always a happy and hearty way to ring in the fall season. Coinciding with Riot Fest, Great Lakes Brew Fest, and many other events that weekend made this perhaps one of the most under-attended Goose Island events we've experienced. But with copious amounts of Belgian-style beer flowing, a manageable crowd, and zero lines, we certainly weren't complaining. 

The Goose Island Clybourn brewers were indeed the shining star as expected, showcasing experimental, small batch recipes aged in various barrels and bursting with complex flavors. With quite a few of the expected players absent (Half Acre, Pipeworks, Solemn Oath, Three Floyds, Une Annee) left opportunity to spend time with newcomers such as 4 Hands, Aquanaut, Middle Brow, Rude Hippo, Scorched Earth, Bucket List and Moody Tongue.

The common theme of the menu – experimentation. Each brewery had their own spin on the traditional concept of Belgian recipes, pushing the boundaries of beer styles. Collaboration with local coffee roasters is as prevalent as ever, with local, farm-fresh fruit additions in a close second place. A number of breweries including 4 Hands and Transient Artisan Ales showcased beers on the wild side, marrying the Belgian spice characteristics with the tropical fruit and citrus esters from Brett and Lacto fermentation.

Below is a wrap-up of our stand out beers for the day.

Vainglorious, Goose Island Clybourn Brewpub
Full-bodied Belgian stout, split batched and aged in red wine and bourbon barrels respectively. Blended back together with Intelligentsia coffee and black raspberries from Mick Klug Farms. Jammy fruit throughout, sweetness balanced with the roast of the coffee.
(10%)

Robyn Dark Matter Coffee Remix, Middle Brow Beer Co.
Blonde, abbey-inspired farmhouse ale blended with Dark Matter coffee, aged in Goose Island Lolita barrels. Coffee flavor was earthy and well balanced with the ale body. Subtle spice and fruit notes throughout. (6.9%)

Super Flare, 4 Hands/Wicked Weed
100% Brettanomyces fermented IPA with tangerine zest, guava and mango. Dry-hopped with Galaxy and Mosaic. Tropical fruit forward, harmonious, zesty, minimal Brett funkiness. (7%)

Jaggery Tripel, Ten Ninety Brewing 
For the traditionalist, looking to be impressed – a Belgian-style Tripel brewed with jaggery sugar. Complex notes from beginning to end. Residual sweetness lingers with flavors of caramelized sugar, molasses, spice and vanilla. This would be an amazing pairing for rich cheeses or dessert. (11%)

Stella, Aquanaut Brewing
Our first experience with this brewery was a very pleasant one. Full bodied, aromatic Belgian Tripel with notes of creme brulé, clove, cinnamon, floral hops. Smooth caramel, vanilla, malty sweet finish with just a bit of heat that makes it a smooth sipper. (10.8%)

Two Weeks Less, Goose Island Clybourn Brewpub
A cask conditioned wild ale aged 4 months in oak barrels. Citrus fruit aroma, juicy, tart wild peach flavor with a lingering toasted wheat finish. Sweet upfront with a light, tart finish. (5.6%)

(L) The beautiful ruby-colored Vainglorious. (R) Enjoying American-style Belgian beer & football in the Karl Strauss room.

Harvest Ales Deconstructed

What are hops?

Hops are the seed cones of the plant species Humulus lupulus. They grow vertically on hop “bines” that can span anywhere from 10-20 ft high, and thrive in climates similar to wine grapes that have at least 120 frost-free days. Hops have lupulin glands that contain oils essential to brewing that contribute bittering and aroma to beer. 

How are hops harvested?

When hops reach their maturity (usually mid August) the harvest season begins. Hop farmers work around the clock to cut down the bines and send them through machines that separate the cones from the vines and leaves. Hops are extremely delicate and start decaying very quickly, which is why most are immediately dried to preserve the flavors and aromas.

What are fresh hop beers?

Fresh hop, wet hop, or harvest beers refer to a seasonal style of beer in which hops, within 24-48 hours of being picked, are quickly transported and used to brew a beer that highlights the fresh “green” aroma and local origin.

When did harvest ales originate?

Sierra Nevada was the first brewery to take advantage of the fresh-hop process in creating their Harvest Ale in 1996 (now called Northern Hemisphere Harvest Ale) and has made it every year since. The close proximity to hop farms in Oregon and Washington was a huge benefit to breweries in the Pacific Northwest, who quickly jumped on the seasonal trend.

With the growing number of hop farms in Michigan and Wisconsin, Midwest breweries are now able to more easily create harvest ales. Many pay special visits to their local hop farm leading up to harvest season to walk the fields and choose their own hops. Harvest Ales have become as much of a fall tradition in American craft beer as the Oktoberfest style is in Europe.

How are fresh hops used in beer?

Fresh hops are typically used in beers such as IPAs and Pale Ales. Since the moisture level is much higher than in the dried pellet versions, they are less bitter and best utilized as an aroma addition, towards the end of the boil. Some brewers use fresh hops to “wet hop” a beer during fermentation, similar to dry hopping with pellet hops.

The ratio of fresh to dried is approximately 6:1 and depends on the Alpha Acid of each hop variety. There are tools available online and in programs such as BeerSmith to help with the conversion. 

What are some examples of harvest ales I should try? 

Harvest ales typically hit shelves mid-September through early October and are best consumed fresh!

Locally brewed in the Midwest

Three Floyds - Broo Doo, IPA

Half Acre - Sticky Fat, American Dark Ale

Two Brothers - Heavy Handed, IPA

Two Brothers - Heavier Handed, DIPA

Founders - Harvest Ale, IPA

Greenbush - Demeter, American Pale Ale

Shorts Brewing - Kind Ale, American Pale Ale
New Holland - Hopivore, Pale Ale

Upland Brewing - Harvest Ale, American Pale Ale

Three Sheeps - Nimble Lips, Noble Tongue Vol. 4
Lake Effect/Fountainhead Collab - 27 Blocks, IPA

National distribution

Great Divide - Fresh Hop, Pale Ale

Left Hand Brewing - Warrior, IPA

Port Brewing - High Tide Fresh Hop, IPA

Deschutes Hop Trip, Pale Ale

Deschutes Chasin Freshies, American IPA

New Belgium - Fresh Hop, IPA
Sixpoint - Sensi Harvest, Pale Ale – check out this great harvest video they made.

Sierra Nevada celebrates the seasonal release of their 5 beer “Harvest Series”, showcasing a range of hop techniques and origins, with a “Single, Fresh, Wet and Wild Harvest Fest” at their estate hop fields in October.

Where can I read more about hops?

For the Love of Hops, Stan Hieronymus

Tasting Beer, Randy Mosher

The Complete Beer Course, Joshua M. Bernstein

Hop Variety Handbook, Dan Woodske

For information on growing your own hops, check out this resource from Midwest Supplies.

6 Design Observations from the Craft Beer Aisle

We were recently approached by the folks at Top Hat IMC, a Marketing and PR firm in Philadelphia, to write a guest blog post on craft beer label design. We happily obliged and welcomed the opportunity to explore, from a Nationwide perspective, the current design trends and best practices taking place in the craft beer industry.

For the full story click here.

Chicago Beer Gals at Lagunitas Taproom

For our next Chicago Beer Gals event we'll be taking it to the new Lagunitas Taproom and brewery in the Pilsen neighborhood of Chicago.

We will be joined by special guest Lagunitas Brewmaster Mary Bauer.

Tickets include sampling of beers, private brewery tour and light snacks.

Advanced tickets required & can be purchased HERE.
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The Chicago Beer Gals Collective is a series of craft beer events connecting enthusiasts with women in the industry. Events produced by www.hail2theale.com 

Dogs Love Homebrewers Too

If you're a homebrewer and dog lover we have the perfect solution for all of those left over spent grains after a brew day. Simply cool your grains and use to make spent grain dog biscuits that your pup will go nuts over. We stored our spent grain in gallon ziplock bags and froze until ready to bake.

Cookie Ingredients:
4 cups spent grain
2 cups all purpose flour
1 cup all natural peanut butter
2 eggs
cookie cutters (we love the dog bone shape)

(optional glaze – MUST be applied before baking) 
Glaze Ingredients:
1 egg yolk
1/4 tsp water
liquid food coloring
pastry brush

yield: approx 4 dozen cookies

Directions:
1. Mix all ingredients thoroughly in a large bowl with a wooden spoon.
2. Flour surface, roll out cookie dough to 1/4 inch and then cut a shape out of them. (Due to the texture it is hard to get a clean cut and some gentle shaping was necessary).
3. If using colored cookie glaze – whisk together ingredients (add color as desired), paint onto cookies with a pastry brush.
4. Put the cookies into a pre-heated oven of 350 degrees.
5. Cook for about 45 mins.
6. Turn off oven for 30 mins and then heat again for 2 hours at 225.
7. Turn off oven and let sit in oven overnight or for 2-3 hours. This helps the cookies get completely dried-out so they don’t get moldy. If the cookies don’t have a hearty snap to them they are not dry enough.
8. Store up to 2 weeks in airtight tupperware, ziplocks or package in cellophane candy bags or with bakers twine as gifts for your dog-loving friends.

Just a few satisfied tasters:

Drinking For The Sharks

For the second year we are collaborating with Lake Effect Brewing to make our celebratory Shark Week beer, Blood In The Water. Our recipe is a refreshing saison, brewed with spicy Saaz hops, fresh ginger for a bite, and a ton of hibiscus flowers for its beautiful blood red color. 

Why are we brewing a Shark Week beer? Well, sharks are awesome.

As an East Coast native, ocean conservation and awareness for marine habitat has always been a passion. For us, Shark Week is another holiday and a chance to raise awareness for a species that is endangered, and an important part of our ecosystem. Being in Chicago and removed from the ocean, my hope is to bring awareness to folks here by celebrating one bad-ass fish through another passion – craft beer.

Last year proceeds from pint sales and our launch party were donated to Shark Savers charity (501(c)3). This year we're upping our game. We've doubled production and are bottling Blood In The Water, with donations from bottle sales also going to charity. 

In addition we'll be putting a killer bottle release party on August 12th with our friends over at Bottles & Cans in North Center. We'll be raffling off rare beers and prizes from local businesses. Shark themed surprises will ensue, you don't want to miss this celebration!

Shark Party!!
August 12th/6-9pm, 4109 N Lincoln Ave, Chicago
Free to the public, must be 21+ to sample

For more information or press inquiries, please contact us here.

Upcoming Events!

We've got a busy upcoming month and wanted to share all of the exciting events on the horizon...


July 21st
Homebrewing with Spices: Beer & BBQ
Savory Spice Shop, 7pm
We'll have discussions, demos and sampling of beer fermented with different spices as well as some BBQ snacks using spices/rubs from Savory Spice. BYOB friendly. $18
Tickets: beerandspice.brownpapertickets.com







July 22nd
Chicago Beer Gals: Demystifying the IPA 
Fatpour Tap Works, 7pm
Sample a selection of IPAs with women from Bell's, Widmer Brothers & Hop Head Farms. We'll talk about various hop varieties and their qualities, demystifying why IPAs can be more bitter, grassy, citrusy than other beer styles. $25
Tickets: drinkIPAs.brownpapertickets.com

August 12th
"Blood In The Water" bottle release party
Bottles & Cans, 7pm
Bottle release party for our collaboration beer with Lake Effect Brewing "Blood In The Water" hibiscus saison. In celebration of "Shark Week" $1 per bottle goes to Shark Savers charity. Snacks, samples, raffle prizes.
Free event.

August 19th
Chicago Beer Gals: Lagunitas Event
Lagunitas Taproom, 6:30pm
Our monthly ladies event with Lagunitas Brewmaster Mary Bauer. We will have a private tour and beer samples with Mary herself. Beer samples & snacks included. 
Tickets: beergals.brownpapertickets.com