Rhubarb is not too shabby in a saison.
Yup! That is the plan for the bulk of them.
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Wrigley Field is locked into Anheuser Busch, so the best you can hope for is some Goose Island beers. I've seen reports of Matilda on tap, but haven't seen it. The Chicago beer scene is booming, so it's too bad they can't find some space to highlight the locals. US Cellular is supposed to have better choices, but that would mean you were at a White Sox game
This is really awesome, Amanda! KC Bier Co is one of the best breweries I have ever been too. I will be hitting it up next weekend in fact. It would have been cool if I had come in time for this one when it's ready. I bet it will be tasty.Next weekend? As in 4/30 or 5/7? (I can never tell) If it's 4/30, you should grab tickets to Parkville Microfest. 7 homebrew clubs and 40+ breweries, including KCBC.
Interesting talk with Brett Porter, GI's brewmaster, on scaling up his recipes.
I've been sad to see Green Line APA everywhere now. When they launched it, it was draft only and only in Chicago city limits. Green Line pays tribute to the El train line that's closest to their brewery. It was a solid beer.
Sounds Delicious!I like the cabbage and cheddar pie idea, I've never had it before. I don't feel like making a crust and will save the carbs for the stout. I think I'll use the basic filling ingredients and make cabbage and cheddar cakes, which will go better with the salmon. I'm thinking I'll cook the salmon with a similar spice mix as corned beef then make either a mustard or stout glaze.
We will be making cabbage and cheddar pie, along with some colcannon. I will drinking New Glarus Coffee Stout, and Great Lakes Raspberry Porter.
I can dig this... Great Lakes is a solid example... They once had a slim, but elite line up: Burning River pale ale, Edmund Fitzgerald porter, Commore Perry IPA, Dortmunder Gold, and Elliot Ness Amber lager... With their once prized Christmas ale. These beers were killer. Then they lost focus on their bread and butter and ventured to different beers. These seasonals had their minute, but the staple beers' quality declined. I rarely drink a Great Lakes beer anymore unless it's my only craft choice. There is rumor that they aren't going to brew their Christmas ale this year because they got stuck with way too much left over for the last two seasons.
Now, I love their fall special, Nosferatu Imperial Red IPA... One of my favorite seasonal of any beer.
If it looks like milk shake, I do not want to drink it regardless the fancy story.
How much would you recommend for a Kolsch? What is the lovibond rating?
I currently use about 85% Pilsner, 10% Vienna, and 5% wheat in my kolsch and am considering replacing the wheat and vienna with cologne malt for the next attempt.
you could go many different ways with the schill malt. spilt it 50/50 with your pils % or at full 85%kolsch malt, and then continue with your vienna and wheat %.
Thanks. I guess I was more concerned with color. At 100%, the beer would have a SRM near 5 which is darker than I prefer. At most, I would probably use it at 50%.