Better hurry up. Time is running out on this one. If you’re a fan of Stone Brewing’s IPAs, their latest release is designed to sell out at some point in the next two weeks or so. It’s called “Enjoy By…” and once you listen to Michael Roper’s reasoning, you’ll see why you need to pick some of this up sooner, rather than later.
This week, Michael Roper goes to Belgium, where world-class beers are as prevalent as corrupt governors in Illinois. Of course, Roper should know; his Hopleaf has Chicago’s best list of Belgians, offering more than 100 by the glass. Today, he’s honoring the trappist monks at Rochefort, who produce one of the country’s best-loved beers that just happen to go really well with the kind of food we’re eating in Chicago this time of year.
It’s not a hippie, drug-induced kind of thing, but the way 3 Floyds’ Zombie Dust has been flying off of the shelves lately, you’d think they were spiking the hops with something. This week, The Hopleaf’s Michael Roper says the pride of Munster, Indiana has a legit hit on its hands, and its sweeping Chicago. Good luck finding it in stores; best bet is to ask your local bartender for a bottle. Cheers.
The old saying “hair of the dog,” referring to hangover cures, continues to live on in the name of a particular cocktail. The Corpse Reviver has been around at least since the 1930s, a result of the cognac and gin-based libations whipped up by Harry Craddock in the Savoy Cocktail Handbook. Today, we’re going to the brand new Tortoise Club (which has a grand opening, invite-only party this Thursday), where you’ll be able to get one from behind the massive, wooden bar. Cheers.
This week, The Hopleaf’s Michael Roper is sipping a French Biere de Garde, made with yeast that is fermented at low temperatures, to produce a knock-out beer from a French craft brewer. Yes, the French can produce more than just wine. Fans of kolsch-style beers, you’re going to love this one. Cheers.
We’re kicking the week off in a spirited way today, with a nod to the past and a look to the future. The nod comes in the form of an Old Fashioned recipe, courtesy Mixologist Eric Hay, of Chicago’s Wirtz Beverage. Rather than muddling cherries and orange, a la “Mad Men” era, he’s going even further back (note his old fashioned leather bartender’s vest) with a prohibition-era version. The look to the future comes in the form of our setting for today’s recipe. It’s at the soon-to-open Tortoise Club, near the Marina City complex on State Street. It promises to restore the old lustre and glamour of a bygone era, while also taking into account some of the more modern trends in food and drink. Cheers.