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.
Michigan knows how to produce great beer. There are a number of breweries in the state, and the New Holland Brewing Company is among the best. This week’s Beer of the Week features one of New Holland’s deep, dark beers, coming in at a whopping 10% alcohol, so maybe drink it with a friend. Either way, you’re going to be feeling awfully good after a few rounds this Halloween. Cheers!
This week, The Hopleaf’s Michael Roper looks to Quebec, of all places, for an inspired BotW. It’s from the well-regarded Unibroue brewery, makers of such fine beers as Ephemere and Blanche de Chambly. He says it’s a perfect complement to the change in seasons. Cheers.
Many of us beer drinkers in Chicagoland (and beyond) love 3 Floyds Brewery. I’ve gone on the record several times about their fabulous new brewpub, with an upgraded kitchen and a menu that’s worth the drive. But their beers have become as legendary as the burgers at Kuma’s, and this week, The Hopleaf’s Michael Roper is savoring a German helles lager called Gorch Fock, that is really going to blow you away. Cheers.
I had never heard of a beer deemed “Grand Cru.” I had always thought that term applied to a region or wine with a special designation. But this week, The Hopleaf’s Michael Roper is going crazy for a very special bottle from St. Feuillien, produced by one of the world’s few female brewmasters. This Belgian doesn’t have to be kept in storage for some special occasion. It’s ready to drink now. Cheers!