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A collaboration with resident bartender Brian Hawkins and designed to alter your perceptions of what a dark beer can be. Brewed with Pilsner, Munich, Black Prinz, and chocolate maltz, this ale offers up flavors of Belgian dark chocolate and coffee while maintaining a zesty citrus aroma. There are few things Brian likes more than beer, and bat flips are one of them. In his own words, "I have a lot of ideas. Some of them actually work."
The harmony of malt and yeast brings you this highly drinkable elixir. Subtle malt sweetness gives way to peppery notes from the rye malt, that are in turn accentuated by the spicy phenols of the Belgian yeast. All of this is rounded out by hints of dark chocolate and roasted nuts. The silky mouthfeel and dry finish of this beer is as smooth as Darius Ruckers voice.
A bigger, angrier, hoppier version of our 2011 Great American Beer Festival® Gold Medal award winning Angry Birds American Belgo IPA. This huge, spicy and hoppy Belgian Strong Golden ale was brewed with 30% rye and hopped and dry-hopped with over 5 lbs per barrel of Amarillo! 32 oz. Howler.
Chef McCoy and Brewers Trevor and Eric collaboration. Inspired and formulated by Deep Thought, our super computer, we used 42 lbs of figs. Rochefort yeast, cinnamon, and sweet orange peel to bridge the balance of sweet and spices of the galaxy. 32 oz. Howler.
Shaved fennel-carrot-onion slaw with buffalo, hot cinnamon honey, BBQ, or roasted with dry spices.
Milwaukee Pretzel Co. pretzels, smoked gouda cheese dip, and housemade mustards.
Roasted garlic pizza crisps, cauliflower, cucumber, carrot – tomato compote, and curried cauliflower.
Kennebec potatoes, buttermilk, and ranch spices.
Seasonal giardiniera and spicy marinara.
Bibb lettuce, baby arugula, citrus vinaigrette, agave candied walnuts, and whipped almond milk.
Bibb lettuce, leaf lettuces, cherries, roasted red peppers, grilled corn, tortilla, chèvre, jalapeño, garlic dressing, and sweet cornbread.
Bibb lettuce, brussels sprout leaves, egg, parmesan, roasted garlic pizza crisps, and anchovy vinaigrette.
Plum tomato sauce, basil, and fresh mozzarella.
Plum tomato sauce, oregano, mozzarella, roasted barley italian sausage, and serrano-pear giardiniera.
Plum tomato sauce, oregano and basil, fresh mozzarella, pepperoni, and roasted barley Italian sausage.
Whipped ricotta, cilantro, roasted corn, cotija cheese, mozzarella, and umami mayo. Contains fish sauce.
Applewood smoked pork shoulder, all 3 BBQ sauces, house slaw in brioche bun.
Pork, garlic and sage bratwurst or smoked garlic kielbasa, spicy mustard, 21 day blau kraut, caramelized onion in pretzel hoagie.
Smoked pork shoulder, mozzarella, roasted barley fennel sausage patty, apple bacon BBQ, serrano, and pear giardiniera in a brioche bun.
Grilled salmon, blt, smoked tomato mayo, and sliced multi-grain.
Black beans, Scottish oats, sweet potato, and red beet patty, bibb lettuce, vine ripened tomato, sweet shallots in multi-grain bun.
Grilled or fried chicken breast, bibb lettuce, vine ripened tomato, white cheddar, spicy pickles, and buttermilk dressing in brioche bun.
Fontina cheese, tomato compote in buttered grilled sourdough recommended as is or add grilled chicken breast .
This traditional German lager is light and easy drinking. With minimal hop bitterness and a slightly sweet malt profile, this brew is perfect for the changing season and warmer weather that is perpetually "around the corner". It's Chicago, folks. We'll get there eventually.
This Blonde Ale was brewed with authentic Belgian Ardennes yeast from La Chouffe, then spiced with 2 lbs of lemon peel and 4 lbs of sweet orange peel. Citrus fruit esters take center stage in this juicy, refreshing ale.
This Blonde Ale was brewed with authentic Belgian yeast from Duvel, then spiced with 2 lbs of lemon peel and 4 lbs of sweet orange peel. Unlike its brother "Thing 1", Thing 2 highlights the earthy/spicy phenolic character of the Duvel yeast strain.
This savory session beer is dark and contemplative like the vastness of space. Look closely and you can see the Crimson lifeblood collected across the galaxy. Subtle chocolate and mild caramel flavors dance about your mouth, like dueling Jedi, except without the fatality.
We continue our extra pale, hop showcase series with the dank ad piney Simcoe Extra Pale! Hopping and dry-hopping with only Simcoe hops provides this beer with its unique aroma and flavor profiles.
Named for the saloon in Oakland where Jack London (one of our favorite writers) was known to enjoy a cold one while penning notes for Call of the Wild and The Sea Wolf. This American beauty is hopped with Chinook, Cascade and Centennial, then dry-hopped with more Centennial.
A recipe that was a collaboration with our friends at Greenbush and named as a mash-up of our respective mascots, this Monkey is hopped and dry-hopped with Citra and fermented with Belgian ale yeast.
Brewed with six specialty malts and hoped with Saaz. Toffee, coffee, and raisin flavors abound.
This hoppy and roasty American Stout won Gold in 2014 at BOTH the Great American Beer Festival® and the World Beer Cup® and again at the 2016 World Beer Cup®! Brewed with roasted barley, chocolate malt, dark crystal malt, and oats then hopped and dry-hopped with Cascade, Chinook, and Amarillo. This version is the original recipe from 2006 when Chicago's own Ray Daniels, founder of the Cicerone program, awarded it a GABF bronze medal and dinged it for 'being too hoppy'. It has since won 5 GABF and 4 WBC medals! Thanks Ray!
The un-barrel aged version of her right hook.