Chicago Brewery Tour: Part 3, The Southside

Part 3 of 3, The Southside A few years ago no one would believe the south side of Chicago would host this many microbreweries or taprooms. From the late 90s until 2010, most of the city’s best craft beer bars and the only breweries in town were located north of Roosevelt Road, my personal dividing line between the North and South sides of the city.   The very first southside craft brewery was Argus, opening in 2009. Then in 2012-2013 a new generation of breweries popped up all over Chicago including the second to be located in the southside: Horse Thief Hollow. In the following years many more incubated brewery projects came to life. Including one founded by myself, a few family members, and friends called Marz Community Brewing Co. Today there are sixty five breweries in Chicago proper and at least a dozen of them are located below the Eisenhower expressway.   This Southside tour might not be possible for most people to do in one day, but I think it is! Just don’t drink as much as you want to and eat lunch dinner and dessert when I suggest while on this tour. One other caveat: I didn’t include Argus because it doesn’t have regular hours and tours are by appointment. So take a train to that joint when ya have a minute. So let’s get on with it! – By EdMar   Horse Thief Hollow   Our first stop in our South Side brewery tour is a brewpub located in the neighborhood of Beverly and its where we suggest you have lunch at 11:30am. When Illinois competes at the Great American Beer Festival in Colorado each year, Horse Thief always brings home a medal. Last year they won a Bronze for their Prunkle’s Dunkle, a European-Style Dark Lager that kicks ass. One of the first breweries to open in the very South Side of Chicago, Horse Thief Hollow defied expectations and has become a must visit brewpub for any visitor to the windy city.   They have earned this reputation by making tasty suds. Brewmaster, David Williams, was a graduate of the legendary C.H.A.O.S Homebrew club and is the definition of the weird turning pro. We expect him to keep making the award winning brews which complement his solid pale ales, kolschs and IPAs.     Whiner Brewing   Whiner Brewery opened up in the ecologically minded manufacturing complex called The Plant, located in The Back of The Yards, a hardscrabble working class neighborhood. A few years back I saw the area in which the new brewery would be situated and it was an abandoned shit hole of a space. Today, after the Whiner construction team of Heizler Group did their magic it’s an industrial palace. The completely utilized facility has equipment in places that you make wonder what engineering feat they used to install the system and tanks ( I think they blew a huge hole in the wall to get all the stuff in). The lighting is sexy and the overall concrete vibe delightfully urban decay chic. And the beer is fantastic too. Besides their solid saison and brettanomyces beers try some of the barrel aged experiments they have on draft.   Whiner is the anchor tenant for The Plant, a vertical farm and food business incubator. Try to visit them on a Saturday when their market is happening and enjoy some tasty bread and treats from Pleasant House Bakery, coffee from a Whiner brewery Sister project, Four Letter Word, and check out Bike A Bee honey.     Marz Community Brewing   The experience of writing for, editing, and publishing Mash Tun Journal is one of the reasons Marz Community Brewing Co came into existence. We were inspired by craft beer and the culture that surrounds it. And somehow our love of beer and the brewers we interviewed talked us into it!   So it’s been almost three years since we started our own contribution to brewing in Chicago and we are pleased to announce that our new facility will be open in late spring. The new brewery is located in the first organized manufacturing district in Chicago right off Bubbly Creek.   Marz will have a tasting room, a bottle/merch shop and more. Since our tap room most likely won’t be open soon due to licensing, permitting and construction delays (the uholy trinity of the brewing biz), we will be open for tours. If yer in the hood, just stop by and knock on the side door. If we hear it we will let ya in and show ya around. Or just email or call us and we will hook ya up.     Baderbräu   After contracting beer for a few years with the recipe from the original craft pilsner revered by old-timers in Chicagoland, Baderbrau has opened their new plant a stone’s throw from Mc Cormack Place. The spacious brewing floor is complemented by a second floor tap room featuring local street art. Their beers have massively improved since they opened up the new joint.   I love the Gunsmoke, a lightly smoked hefeweizen and their Pilsners and Lagers are top notch. Grab a taste of each of these and get ready to check out a few more nearby joints.     Motor Row Brewing   Motor Row is part of the burgeoning development of the South Loop and is also close to the Mc Cormack Convention Center Complex. If yer planing a trip to Millenial park or the Art Institute, this is a great place to get yourself sorted. Motor Row is in a landmark South Loop building and the warehouse-like space has a retail/tasting room and an upstairs taproom for enjoying a few. You can order food in our bring your own. We dig their seasonal IPAs and the Schwarzbier. If you are continuing on, don’t eat yet!     Vice District Brewing Company   Just a mile up the block from Motor Row is Vice District. This south…

Chicago Brewery Tour: Part 2, The North Side

Part 2, The North Side – Read Part 1: The West Side here. Chicago’s North Side is teeming with brewery taprooms. Thanks to a comprehensive public transit system and (mostly) bike-friendly roadways, drinkers can navigate North Side brewery taprooms with ease. Seriously, get a bike or a Ventra card. Cycling is ideal, but the CTA’s buses and trains (Blue, Brown, and Red lines) can take folks from one North Side brewery to another in a jiffy. – Calvin Fredrickson     Half Acre   Start here. You’ll probably end here, too. If you didn’t already know, Half Acre is a Chicago beer institution. Their 16-ounce cans of Daisy Cutter Pale Ale, Pony Pils, and rotating seasonal IPAs are icons of Chicago’s obsession with hoppy beer. At Half Acre, aesthetic and concept can be as important as the liquid itself. Their social media and blog posts are a testament to the eccentricity that runs in the water over there. Rest assured, the beer’s as good as its story.   Finding a table or seat at Half Acre’s taproom is tough some evenings, so get there early and let the staff guide your choices. When in doubt, order a pint of Pony or freshly-released Tuna extra pale ale and coast into a reliably delicious experience.     Dovetail   Ales – mainly IPAs and big stouts – have long dominated Chicago’s tap lines. That domination may be due to a lack of representation of lager, limited mainly to elder statesman Metropolitan and, more recently, Baderbrau. Add to the lager-brewing movement newcomer Dovetail, your continental European-inspired huckleberry. Take the Brown Line to Irving Park and stroll over to their brewery/taproom, where tradition, balance, and patience are sacrosanct brewing tenets. With crowds at Dovetail often reaching capacity on weekends, and seeing an increasing number of Dovetail tap handles at bars around town, Chicago may well be falling for lager.   An amicable mix of big 10 bros, regular Janes and Joes, and old money tickers will find themselves rubbing elbows at Dovetail’s relaxed taproom. Food trucks are usually parked nearby, but if you don’t feel like getting off your barstool, order a dried sausage and a pretzel. If you’re lucky, Jenny will have some stinky cheese on hand. Be nice and she’ll save you a wedge, on the house.   Saturday brewery tours at Dovetail allow guests to drink beer straight from the fermentation and brite tanks while listening to the story of liquid dreams turned reality from co-founders Hagen Dost and Bill Wesselink themselves, offering an up-close view and taste of Dovetail’s heart and soul, fermentation. Buy a ticket to their tour, ya’ Scrooge – if it isn’t already sold out. Photograph their brewhouse – a 106-year-old copper vessel formerly of Weihenstephaner may catch your eye – coolship room, open top fermenters, horizontal conditioning tanks, and barrel cellar, filled with barrels of spontaneously-fermented beer brewed in the tradition of lambic.     Old Irving Brewing Co.   At last, the Northwest Side finally gets a brewery/taproom. Take the Blue Line to Montrose. Excellent food and great beers are the game at Old Irving Brewing. Formed in the wake of the Crooked Fork concept – a project put forth by now-deceased Homaro Cantu – Old Irving feels like a vision carried out by Cantu’s friends. Highlights from our visit include a few hoppy numbers and the dessert-like Krampus Cookies, a double chocolate stout brewed with cacao nibs and Madagascar vanilla bean.   Looking to play some drinking games while you, err, drink? Hold my beer, Old Irving has cornhole boards for casual gameplay, and a bocce league for the serious player. They also rent out space for birthdays and other events. Parents without a sitter will be glad to find Old Irving offers several kid-friendly food options, along with an attentive waitstaff. Their elevated, wood-fired pub fare and sound contemporary American beers make Old Irving a fine addition to Chicago’s North Side brewing scene.     Hopewell   This clean, airy brewery/taproom is the 2017 zeitgeist of Logan Square. Spacious as it is, Hopewell’s taproom is packed most nights, due in part to their central location and selection of thoughtful, peppy beers, brewed with the consideration of seasonality. Take the Blue Line to Logan Square. Order a Squad – quad brewed for Hopewell’s one year anniversary – and scribble on a coaster while soaking in the bubbly atmosphere of Hopwell’s taproom, marked by well curated music and conversation of area socialites.   As a brewer at Brooklyn Brewery, Hopewell co-founder Stephen Bossu gained an appreciation for brewing lager – an appreciation that informs Hopewell’s lager-friendly portfolio, including year-round First Lager and several other rotating lagers. Their kettle-soured Clover Club – brewed in collaboration with The Whistler – is a gin botanical and raspberry puree-infused saison, and tastes like an invitation to spring. Lately, Hopewell has been hosting pop-ups with area restaurants like Parson’s, Green Street Smoked Meats, and Dimo’s Pizza. Indeed, the Hopewell folks have made fast friends with Logan Square/Avondale businesses and residents alike – stop in for a beer and count yourself among them.   Revolution   In 2010, Revolution’s brewpub invigorated the food and beverage scene in Logan Square, attracting droves of thirsty patrons to a once quiet strip of Milwaukee Ave. Located steps from the California Blue Line, the brewpub sees a lot of foot traffic – it’s a packed house most nights after 5 p.m. If you’re solo, grab a seat at the bar, order a Workingman Mild, and thank your lucky stars the reuben sandwich is back on the menu. And by Jove, don’t forget to order it, either.   You won’t find a barrel aged beer as consistently good and affordable as theirs, made possible, in part, by the opening of their production facility in 2012, located near the Belmont Blue Line stop. Connected to Rev’s production facility is a sizeable taproom, where you can ogle their prodigious barrel aging program and take pictures in front of a gigantic American flag. Ask for a…

Mash Tun Journal #11 Release: A Reuben Party

On Saturday, April 29 from 5-9pm, join the producers of Mash Tun Journal at Maria’s/Kimski as they celebrate the release of issue #11. Enjoy some brews by a sweet lineup of breweries featured in the issue and try one of our favorite sandwiches: the reuben. Longtime Mash Tun contributors and sandwich enthusiasts Reuben Kincaid and Reuben Bratwurst Inc. will be on hand sampling out a few brews on the patio and celebrating the return of Chef Won Kim’s Reuben Sando. Featuring special sections by: Forbidden Root, Cruz Blanca, Hopewell, Revolution, Half Acre, Baderbrau, Whiner, Dovetail, Begyle, Marz, Corridor, and Goose Island.

The 39th Annual Illinois Craft Beer Awards are Coming!

The first ever 39th Annual Illinois Craft Beer Awards is a party to celebrate all the amazing, fun, and insanely creative people who make the Illinois craft beer industry the vibrant scene that it is! It’s produced by your friends at Mash Tun Journal and The Beer Temple. The ICBA ceremony is like The Golden Globes or The Academy Awards but for beer industry professionals and for a good cause! Who will win the highly-coveted “Foamy” trophy and in what category? You’ll have to attend the party to find out! General admission tickets are $35 BUY THEM HERE Admission includes: Complementary Miller High Life Complementary Craft Beer and Malort! Paparazzi ! Live Music! Entertainment ! Swag! Participating breweries include: Hopewell Brewing, Maplewood, Three Floyds, Half Acre, Revolution, Lagunitas, Goose Island, Arcade Brewing, Transient Artisan Ales, Marz Community Brewing, Lake Effect, Twisted Hippo, Une Annee, Scratch, Noon Whistle, Forbidden Root, Middle Brow, Ballast Point, Whiner, Miller, Band of Bohemia, Blue Island Beer Co, Aleman, Pipeworks, Illuminated Brew Works, Hop Butcher, and others. There is very limited capacity at this event. All the proceeds from the event will go to Doctors without Borders.

Mash Tun 010 Release party

Issue 010 of Mash Tun Journal features work by Calvin Fredrickson, JJ Jetel, Mike Killion, BJ Pichman, Alex Bach, Calvin Fredrickson, Ed Marszewski, Jack O’Connor, Jenny Pfäfflin, Mike Smith, and Matt Tanaka. We are having the official release party for Mash Tun Journal 010 at Kimski’s Sword Fight event. Sword Fight: A Sausage Battle Royale Sunday, Oct 9 – 2-6 PM 960 W. 31st St, Chicago, IL. 60608 Sword Fight: A Sausage Battle Royale Sword Fight is Kimski’s inaugural sausage competition. It’s a celebration of encased meats and the people who make and eat them. We will pit three of Chicago’s premier purveyors of encased, cured and fresh meats; Publican Quality Meats, Haymarket Pub & Brewery and Bridgeport’s own Martinez Supermarket in a brat battle royale against one another with the audience ultimately deciding who the wiener is by voting for their favorite. Sword Fight also features a Sausage Toss contest and a Relish Race. The Sausage Toss (like the well-known picnic balloon toss) will use casings filled with water with different players throwing the sausages to one another, taking a step back after each catch until one player either drops or pops his sausage. The Relish Race will be a three-member Olympic-like relay event with different runners handing off a sausage baton to one another as they run a circular course around Maria’s. First team to the finish line without dropping their sausage wins. The final competition will be a Polish -sausage eating contest, presided by the Sausage Queen, Nicole Makowski of Makowski Real Sausage Co. Other treats include The Chicago Stock Yard Kilty Band and Carnival Style Sausage cutouts painted by our own Chef Won Kim. We invite you to drop by to share in the festivities for this afternoon of good-natured fun, frivolity and great food. We will be serving all three sausages as a sampler and a la carte. And of course, you’ll be able to pair your sausage with Maria’s varied and wide selection of draft beers and cocktails.  

C.H.A.O.S. Diaspora: When Homebrewers Go Pro, Pt 4

By Calvin Fredrickson C.H.A.O.S. brew club is a homebrew collective located in Chicago’s Near West Side. Established in 2011, C.H.A.O.S provides brewing resources to budding homebrewers, from equipment, to cellaring space, to camaraderie. But if you’re just looking for a good time without a serious commitment to brewing, do not miss their seasonal parties, which are open to the public through a trial membership. A dazzling array of food – prepared by C.H.A.O.S. homebrewers –is served alongside adventurous homebrew with a deftness to make an epicurean blush. Many homebrewers dream of taking their stovetop batches to a commercial scale. The following homebrewers did just that. Some were present at C.H.A.O.S. from its inception, or close to it, while others had only a brief involvement with the club. One thing is certain of these homebrewers: their shared goal of working in the beer industry was impacted by their time at C.H.A.O.S. These homebrewers found a way to go pro. We hope their stories inspire you like they inspired us. Eric Olson Occupation before going pro: Bartender and beer-buyer Current industry gig: Production manager, Marz Community Brewing Co. How and when did you catch the homebrewing bug? Mike Marszewski, the owner of Maria’s Packaged Goods and Community Bar, introduced me to homebrewing. He helped me brew my first homebrew in my apartment which is now occupied by Marz’s brewhouse. This was the summer of 2011. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? Relative to the rest of the brewers, I’d say I fell somewhere in the middle. At any given point I had at most 2 carboys in the fermentation room or “ferm-room,” as members call it. My homebrewing was split between beers I brewed at the C.H.A.O.S. club house and those I brewed at home. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”?  The beer I impressed myself the most with was an American brown ale that I had added some rhubarb and strawberries to. It was early spring when I brewed it, so I was able to utilize some fresh rhubarb from my mother’s garden in Rockford, IL. It had a wonderful tartness from the fruit backed by a robust, toasty malt bill. The beer really mimicked the experience of eating fresh strawberry rhubarb pie. So, how did you “go pro?” Well, I’m glad you put that question in air quotes. I’ve been in the process of becoming a pro the last year and a half working at Marz. No one simply goes pro overnight. That said, the way I stepped out of the world of homebrewing and into the world of commercial brewing started out with talks Ed Marszewski and I had. We already had this deep affection for craft beers, drinking and serving them at Maria’s. After about a year or so of nonchalantly talking about starting a brewery, a small little storefront in Bridgeport opened up (my old apartment in the back). We decided this would be as good a place as any to make our liquid dreams a reality. What does your role at Marz entail? Managing production at Marz entails scheduling our production and staff. Working with ingredient and equipment suppliers to ensure the brewery has the materials to brew and package our beers. Being such a small brewery we all wear a lot of different hats, so on any given day you might also see me graining out a mash tun, cleaning kegs, or labeling bottles, etc. What’s the latest at Marz, and which of your beers are you jazzed about? We recently packaged a sour version of our Bridgeporter. It packs nearly a pound of fruit per gallon, including elderberries, cherries, and blackberries. Fruited sour up front, porter on the finish. <Doing my best jazz hands>. Any advice for homebrewers or beer freaks lookin’ to go pro? The biggest piece of advice I have is learn from your local commercial brewers as much as possible. If you live near Chicago or another major craft beer hub, you are surrounded by many brewers with a plethora of knowledge. Brewers learn and improve they’re craft by making mistakes (which you don’t have to make!) So ask around your local breweries to volunteer or just hang out learn. Take notes, ask questions, and always pay attention to what the brewers are doing. This will pay major dividends when it comes to troubleshooting your own brewery.  In addition, homebrew clubs like C.H.A.O.S. are hotbeds for brewing know-how. I was amazed at how much I learned about brewing sitting on the clubhouse couch (RIP old friend) hungover on a Sunday afternoon.   Tim Lange Occupation before going pro: Senior IT systems consultant Current industry gig: Head brewer, Marz Community Brewing Co.   How and when did you catch the homebrewing bug?    Just after college, my roommate’s girlfriend gave him a homebrewing kit and basic hardware, but it sat around our apartment unopened and unused for long enough that it became common property. I read Charlie Papazian’s book, got inspired and fermented a few barely drinkable beers in a closet. Friend and colleague Tremaine Atkinson (CH distillery) was a homebrewer years before this. After hearing about my semi-successful extract batches, he brought over his mash/boil kettle and a Blichmann wort chiller for my first all-grain brew.  We had a stuck sparge but made a great beer! C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? After my first few batches, brewing became a full-blown obsession pretty quickly. I built a temp controller out of Radioshack parts and turned a 14′ deep freezer into a fermentation chamber—this drastically changed the quality of my homebrews into something I was proud to share. Building a kegerator also helped develop my palate and understand how beers change over time as they lager and stale in kegs.  The last major step up was getting a 20-gallon Blichmann brew system that effectively doubled…

C.H.A.O.S. Diaspora: When Homebrewers Go Pro, Part 1

By Calvin Fredrickson C.H.A.O.S. brew club is a homebrew collective located in Chicago’s Near West Side. Established in 2011, C.H.A.O.S provides brewing resources to budding homebrewers, from equipment, to cellaring space, to camaraderie. But if you’re just looking for a good time without a serious commitment to brewing, do not miss their seasonal parties, which are open to the public through a trial membership. A dazzling array of food – prepared by C.H.A.O.S. homebrewers –is served alongside adventurous homebrew with a deftness to make an epicurean blush. Their annual Cerveza de Mayo is May 7th, 2016. See chaosbrewclub.net for more info. Many homebrewers dream of taking their stovetop batches to a commercial scale. The following homebrewers did just that. Some were present at C.H.A.O.S. from its inception, or close to it, while others had only a brief involvement with the club. One thing is certain of these homebrewers: their shared goal of working in the beer industry was impacted by their time at C.H.A.O.S. These homebrewers found a way to go pro. We hope their stories inspire you like they inspired us. Our first installment features Christopher Murphy and Curtis J. Tarver II + Quintin L. Cole   Christopher Murphy Occupation before going pro: Web/graphic designer Currently: Senior web/graphic designer, Louis Glunz Beer Inc. How and when did you catch the homebrewing bug? My wife and I got a Coopers homebrew kit for our wedding. We made a bad lager from extract. Not too long after we met co-founders Iggy Ignaczak and David Williams and joined C.H.A.O.S., we started doing all-grain batches. From there, our excitement just took off. We were also pretty engaged in the Brew Ha Ha events as well, on both sides of the table. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? These days I’m casually obsessive. I have a two-year-old son, with a daughter on the way, so I haven’t had time to brew as much as I once did. When I get the chance, I am obsessive about it, researching classic styles, dialing in water profiles and geeking out about the finer details of homebrewing. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”?  I never really sought out a “beer career” – I was fortunate that it found me. I quit a job I was miserable at, and the position at Glunz came about at the same time. So, how did you “go pro?” My wife, Jessica of GirlsLikeBeerToo.net, was asked to blog the visit of the Hirter Bier’s brewery staff at Temperance in association with the Hirter Überbrew homebrew competition, and I tagged along as photographer as I often do. There, we met Jennifer, the marketing manager at Glunz. A few weeks later, she was looking for a designer. I had just quit my previous job and was looking for something new and it all worked out. What does your role at Glunz entail? I do a broad range of things at Glunz. Currently, I am working on a major update to glunzbeers.com. I also work on the catalogs and do some product photography in a pinch. There was also an opportunity to work on some co-branded beers with Anchor. I put together art for S.O.B. Ale for Shaw’s Oyster Bar, and Green Door Lager for Green Door Tavern. The work here has been very fulfilling. Which of Glunz’s portfolio’s beers are you jazzed about? Lindemans is going to be regularly releasing their Kriek Cuvée René. This is a more traditional lambic and not the super sweetened kriek most people are familiar with. While I love local craft, these days I get excited about niche and forgotten import styles of beer. A good example is Pinkus Münster Alt, which is not your typical dark altbier; it’s more like a cross between helles lager and saison. It has the nice bready malt base with a lovely floral and spicy fragrance and overtones. Any advice for homebrewers or beer freaks lookin’ to go pro? Get involved with the community however that may be: blogging, volunteering for bottling, events, design and art. The Chicago beer community is tight and networking is everything. At the very least you’ll meet a good bunch of people with a passion for beer and drink the best beer.   Curtis J. Tarver II + Quintin L. Cole  Occupations before going pro: Lawyer (Curtis) and physical therapist (Quintin) Current industry gig: Co-owners, Vice District Brewing Co. How and when did you catch the homebrewing bug? We both learned early on in 2011 when we met (during the blizzard of 2011) that we enjoyed drinking beer but also we wanted to start homebrewing. So, it was five years ago now that we jumped all in and we haven’t turned back. C.H.A.O.S. members range from casual to obsessive homebrewers. Where did you fall on that spectrum? We were obsessive. We brewed two to three times per week. Q traveled a lot for work so he’d mostly have to brew on weekends. He’d brew all weekend. Curtis’ job is based in Chicago, so he would brew throughout the week. Did you have an epiphany homebrew where you said, “Man, I could sell this. I should make a go of it”?  No, we didn’t have an epiphany. We had people who enjoyed our beer. We just wanted to make beer for the creative aspect – not to sell. The epiphany was really our wives kicking us out of the basement. So, how did you “go pro?”  With full-time jobs, wives, and children (Curtis has two little ones under three), the option to volunteer here or there wasn’t realistic. The only option for us was to start our own thing. We know each other – we know our respective commitment and drive. So, rather than asking others to gamble on us with their business, we asked friends and family to gamble on us with our own business….

April 16, 2016: Mash Tun Journal Issue 009 Release Party

Mash Tun Journal Issue 009 Release: 4/16/16 at Maria’s, 3-7pm • Free ( 21 and over) 960 W 31st Street Chicago Il 60608 Get Free copies of Mash Tun Journal, Issue 009. Complementary Korean-Polish fare at 4pm (grilling starts at 3pm). Mash Tun Journal Issue 009 is here. Get your sweet heinies to Maria’s on 4/16/16 from 3-7pm for the release of issue 009. Attendees will receive a free copy of the journal, tasty Mash Tun-curated suds, and grilled Ko-Po fare for your belly. Maria’s will be featuring beer by brewers who are profiled in the latest issue, offering pours at the bar for purchase and complimentary samples + Ko-Po grub on the patio. Maria’s will also be exhibiting work by Ryan Duggan, our featured artist in the new issue. Issue 009 tells the story of C.H.A.O.S. Brew Club’s diaspora, profiling homebrewers who made their liquid dreams a reality. C.H.A.O.S. vets include folks from Begyle, Louis Glunz Beer Inc., Arclight, Begyle, Goose Island, Breakroom, Horse Thief Hollow, Vice District, and Marz. Raise a glass with us to their achievements. Join us for complementary Korean-Polish fare at 4pm (grilling starts at 3pm). Enjoy some special suds from our special C.H.A.O.S. Diaspora Draft list (beer for purchase): Begyle J-Bird Pale Ale Goose Island 2015 Bourbon County Stout Marz Bubbly Barrel-Aged Duchess de Bridgeport Urban Legend The King’s Tree Coffee Stout With Beer tasting samples from: Arclight Moe’s IPA Vice District Far From Ordinary Session English Ale Issue 009 features work by Calvin Fredrickson, Edmar, Zak Rotello, Doug Veliky, Alex Bach, Clarence Boddicker, Paul Durica, Tim Lange, Chris Quinn, and Mike Smith.

Mash Tun x Insiders Roundtable: 
Issue 008 Release + Live Radio Show

December 10th •  7-11pm • Free! •  21+ Co-Prosperity Sphere • 3219 S Morgan St Join Mash Tun and the Beer Temple’s Insider’s Roundtable for the release of issue 8 of Mash Tun Journal. We will be hosting a bottle share and producing a live studio broadcast and taping of the Insider’s Roundtable show. Special guests include brewers featured in the brand spanking new issue # 8  of Mash Tun Journal. We will supply some of the beers made by the brewers and breweries featured. It’s a bottle share! Bring some! And please wear your ugly holiday sweater. This is a Mash Tun Society event. Please RSVP at ed@mashtunjournal.org. So we can make sure we have enough vittles..

Press Release Announcement of 2015 GABF winners!

242 Breweries Take Home Medals at 2015 Great American Beer Festival 275 Professional Medals Awarded, 423 First-Time Participants Compete Boulder, CO • September 26, 2015—The 2015 Great American Beer Festival (GABF) competition awarded 275 medals to some of the best commercial breweries in the United States, plus three GABF Pro-Am medals to teams of amateur brewers paired with professional brewers.   Presented by the Brewers Association, GABF is the largest commercial beer competition in the world and a symbol of brewing excellence. In its 29th year, the 2015 competition surpassed all previous participation records, exceeding last year’s record-setting competition.   View the 2015 winners or download a PDF list of the winners.   Overview: Great American Beer Festival Competition   Award-winning brewers received prestigious gold, silver and bronze medals in 92 beer categories covering 145 different beer styles (including all subcategories), establishing the best examples of each style in the country. Winners were chosen from 6,647 competition entries (20 percent more than in 2014) from 1,552 breweries hailing from 50 states plus Washington, D.C.   This year’s GABF competition saw its biggest panel of judges ever, with 242 beer experts from 15 countries, including the U.S., and 155 competition volunteers. The panel also evaluated 91 Pro-Am entries.   2015 Brewery and Brewer of the Year Awards Very Small Brewing Company and Very Small Brewing Company Brewer of the Year Sponsored by Brewers Supply Group (BSG) Rip Current Brewery (San Marcos, Calif.) Paul Sangster and Guy Shobe   Small Brewing Company and Small Brewing Company Brewer of the Year Sponsored by O-I Port City Brewing Co. (Alexandria, Va.) Port City Brewing Co. Team   Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year Sponsored by MicroStar Logistics Firestone Walker Brewing Co. (Paso Robles, Calif.) Firestone Walker Brewing Co. Team   Large Brewing Company and Large Brewing Company Brewer of the Year Sponsored by Beer Institute Pabst Brewing Co. (Los Angeles, Calif.) Gregory Deuhs   Small Brewpub and Small Brewpub Brewer of the Year Sponsored by Briess Malt & Ingredients Co. Melvin Brewing (Jackson, Wyo.) Kirk McHale and Jeremy Tofte   Mid-Size Brewpub of the Year Sponsored by Brewers Supply Group (BSG) TAPS Fish House & Brewery (Corona, Calif.) TAPS Fish House & Brewery Team   Large Brewpub and Large Brewpub Brewer of the Year Sponsored by Country Malt Group Titletown Brewing Co. (Green Bay, Wis.) David Oldenburg   Overall Competition Highlights Reflecting craft brewing’s sustained excellence nationwide as the industry grows, overall competition highlights include:   38 first-time entering breweries won awards.   Top three states by ratio of medals to entries by state:   o   Maine: 21% with 14 entries and three medals o   Rhode Island: 10% with 10 entries and one medal o   North Dakota: 8% with 12 entries and one medal   Most medals won, with three medals each:   o   Firestone Walker Brewing Co., Paso Robles, Calif. (three medals: two gold, one bronze) o   Sun King Brewing Co., Indianapolis, Ind. (three medals: one gold, one silver, one bronze) o   Port City Brewing Co.; Alexandria, Va. (three medals: two silver, one bronze) o   Left Hand Brewing Co.; Longmont, Colo. (three medals: one gold, two bronze)   The 2015 competition saw three new style categories:   o   Category 8: Chili Pepper Beer o   Category 16: Session India Pale Ale o   Category 24B: Mixed Culture Brett Beer   No gold medal was awarded in Category 6: Pumpkin Beer. (See GABF awards philosophy and criteria.)   Style Categories   Since 2002, the most-entered category has been American-Style India Pale Ale (IPA), which saw 336 entries in 2015.   The top five entered categories were:   American-Style India Pale Ale (336 entries) Imperial India Pale Ale (208 entries) Wood- and Barrel-Aged Strong Beer (179 entries) Session India Pale Ale (161 entries) American-Style Pale Ale (160 entries)   The winners in the most-entered (that is, the most competitive) categories were:   American-Style India Pale Ale (336 entries) Gold: BNS Brewing & Distilling Co., Revolver IPA (Santee, Calif.) Silver: Wicked Weed Brewing – Candler, Pernicious IPA (Candler, N.C.) Bronze: The Brew Kettle Taproom and Smokehouse, White Rajah (Strongsville, Ohio)   Imperial India Pale Ale (208 entries) Gold: Fat Head’s Brewery, Hop Juju Imperial IPA (Middleburg Heights, Ohio) Silver: Laurelwood Public House and Brewery, Eazy Duz It IIPA (Portland, Ore.) Bronze: Breakwater Brewing Co., Teahupo’o (Oceanside, Calif.)   Wood- and Barrel-Aged Strong Beer (179 entries) Gold: Nebraska Brewing Co., Melange A Trois (La Vista, Neb.) Silver: Sun King Brewing Co., Batch 666: Sympathy for the Devil (Indianapolis, Ind.) Bronze: Ska Brewing, Ska Face (Durango, Colo.)   Session India Pale Ale (161 entries) Gold: Societe Brewing Co., The Coachman (San Diego, Calif.) Silver: Steel Toe Brewing, Size 4 (St. Louis Park, Minn.) Bronze: Noble Ale Works, Nose Candy (Anaheim, Calif.)   American-Style Pale Ale (160 entries) Gold: Central Coast Brewing Co., Monterey St. Pale Ale (San Luis Obispo, Calif.) Silver: Track 7 Brewing Co. – Natomas, Hoppy Palm (Sacramento, Calif.) Bronze: Cannonball Creek Brewing Co., Featherweight Pale Ale (Golden, Colo.)   2015 Great American Beer Festival Pro-Am Competition Sponsored by Briess Malt & Ingredients Co., The Country Malt Group, Yakima Chief-Hopunion and White Labs   Gold, silver and bronze medals were also awarded in the GABF Pro-Am competition, which pairs amateur brewers with professional brewers, who scale up the award-winning homebrew recipes. The medal winners, including the winning professional brewers and American Homebrewers Association (AHA) member homebrewers are:   Gold: Muscat Love, Great South Bay Brewery, (Bay Shore, N.Y.) Brewmaster: Great South Bay Brewery Team and AHA member Brian Giebel   Silver: Atahsaisa, Odd13 Brewing (Lafayette, Colo.) Brewmaster: Ryan Scott and Brandon Boldt and AHA member Mike Froehlich   Bronze: Citra IPA, FATE Brewing Co. (Boulder, Colo.) Brewmaster: FATE Brewing Company Team and AHA member Ryan Lotter   Summary: 2015 Great American Beer Festival Statistics   750 breweries in the festival hall 3,800 beers served at the festival 60,000 attendees 3,400 volunteers (festival and competition combined) 1,552 breweries in the competition from 50 states…

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