Beer of the Week: Brooklyn Brewery’s 25th Anniversary
We celebrate yet another Silver Anniversary this week, honoring Brooklyn Brewery’s fantastic, chestnut-colored lager, arriving in a large format bottle. The Hopleaf’s Michael Ropers says cheers to one of the nation’s most influential brewers.
Beer of the Week: Happy 25th, Goose Island
It’s hard to believe it’s been a quarter century since John Hall and his son, Greg, began brewing beer along Clybourn in Lincoln Park. 25 years later, the company is in someone else’s hands, but there’s no denying the impact and influence Goose Island has had on the Chicago beer scene. For this special anniversary ESB, Hall reunited with the old team to create one more special brew. Cheers to that.
Beer of the Week: Anchor Bock
Nothing says springtime (in the beer world) like a little bock. This seasonal brew from Anchor Brewing, one of the country’s best-known brewers out of San Francisco, is ready to drink this week, but it won’t be on store shelves forever. Sure, The Hopleaf carries it, but so do a lot of other fine purveyors around Chicago (and the country). Cheers.
Beer of the Week: Fin Du Monde (Now On Tap)
Canada’s Unibroue has been around awhile, and so has their lovely Fin Du Monde. But this Quebec-based brewery is now making their beloved Fin available on draught, making it even more ubiquitous (hopefully) in Chicago. I say cheers to that (with a side of moules frites, of course).
Beer of the Week: Farm Hand
Grand Rapids, Michigan isn’t exactly the first place you might think of when it comes to French and Belgian-style ales, but local hero Brewery Vivant has been making those types of beers its specialty. It has a relatively new farmhouse ale out called Farm Hand, and The Hopleaf‘s Michael Roper says it’s one of those beers that also happens to be extremely food-friendly. Cheers to that.
Beer of the Week: Noble Rot
Dogfish Head Brewery is known for producing some irreverent beers, but their latest is a doozy: one of the first successful collaborations between the world of wine and beer. It’s called Noble Rot, and the key is some botrytis affected viognier grapes; there’s also pinot gris must, and the combination produces a uniquely distinctive, saison-esque style beer. Cheers.
