Plans

Because of contract breaches, plans for Southbridge Brewery have been put on hold. If you would like to contact us, please email: beer@SouthbridgeBrewery.com

108 Year Lager

Our “108 Year Storm”, our Cub’s victory lager brewed the next day after the Win, is one of the best higher alcohol beers we’ve ever brewed. That’s including our handful of barrel aged experiments, and here’s why.

At 8.8%, the beer is incredibly smooth and reminds me of a Grand Cru. That is it’s greatest strength. It’s flavor heavily belies the alcohol warmth of a comparable 8.8% beer, but the warmth is there. It’s grist profile helps since the inclusion of 15% corn helps lighten the whole of the beer while retaining a deep potential for the rest of the experience.

Continue reading “108 Year Lager”

What’s Brewing: Dampfbrick

We’ve never really elaborated on the journey of creating Chicago Common Brick. It’s had oodles of versions over the last two years and the Brick has become a certain kind of whale.

That’s a strange allusion. Chicago Common Brick isn’t a beer whale. It’s incredibly common and should be simple. It’s always been an American corn beer, a nod to the industrial bloodline of Chicago and the greater midwest. In spirit, it began as a west coast common in all the reverence due to Anchor Steam, but it’s always been a Corn beer. The history indicates that other steam beers used adjunct in the San Francisco region, even if the modern Anchor Steam is all barley. Every Chicago Common Brick grist has included the cereal as a nod to the nationwide brewing tradition of using and adapting the local ingredients.  Continue reading “What’s Brewing: Dampfbrick”

Southbridge wins Battle of the Breweries

IMG955618Southbridge Brewery came out to Goose Island’s Sunday Funday event and won the Battle of the Breweries dodgeball tournament. Jon and I are incredibly privileged to represent Southbridge as a part of this event. All proceeds went to Special Olympics, Goose held a fantastic beer festival and I saw nothing but glorious excitement in the crowd. Thank you to everyone for supporting us… here’s a picture of everyone hitting each other.

What’s Brewing 2016-04-01

What’s Brewing at Southbridge Brewery? Just a bit of stuff that’s been packaged, in fermentation, in condition, or about to start brewing.

  1. Spice Miser 2015, packaged at 6.6%
  2. Southside Ale, packaged at 4.7%
  3. Raw Amber, 6.9%, this one is delicious.
  4. Chicago Common Brick VIII, packaged at 5.3%
  5. No Name 57, lagering at ~5.3%, but we nixed the honey in this batch.
  6. April Annihilation 2016, will be ready for Nationals in BG, Ohio
  7. Bring Me Home Berry, ~4.3%

Thanks Sessh Fest!

2015-10-12-blue-island-sessh-festOn October 10 we made the journey down to the land of railroad tracks for a fun little event. We’re real big fans of sessionable and drinkable beers, so this event was a must attend for us.

We want to thank Blue Island for having us out for their inaugural Sessh Fest! We had a great time sharing our Southbridge beer with our old fans and happy to make some new fans along the way.

Hope you enjoyed the beer, we’re already working on our next festival.

Blue Island Sessh Fest

sesshfest-logoThis fest will feature beers around and under 4.5%. Jon and I are very excited to be a part of this fest.

When: Oct 10, 2015. 2-6pm
Where: 13357 Olde Western Ave, Blue Island, IL 60406
Travel: Metra! Rock Island Line. Weekend pass for $8 round trip.
Tickets: Blue Island selling for $25 on BrownPaperTickets.com
Facecool Event

Southbridge will be donating and serving these beers:

What good service can bring

From a New York Times article:

“I worked a service on East 65th street. During my night there I observed a quietly remarkable conversation between the General Manager and the Service Director, both Frenchmen of classical hotel-school training. The issue was a Swiss child of maybe 8 who had fallen asleep under the table, and whose parents refused to wake him up. The Service director was thinking of the other guests: ‘People don’t pay to come (here) and see sleeping children.’ The General Manager was thinking of the parents: ‘People don’t pay to be told where their children can and cannot sleep either.’ At the end of the day, they met in the middle and the child was moved to an empty banquet where he slumbered away for the rest of the 3 hour meal.

I fell into the category of server Mr. Frame is speaking of: beaten down by the opulence of my patrons and the mechanical nature of the work into a deep cynicism about my job and about the guests I served. But there was a special breed of professional who derives a genuine pleasure about repeatedly making people happy, no matter how nasty and undeserving they actually are. These two men fell into the last category, and seeing them fuss so much over the circumstance of this one difficult table I wasn’t sure if it was heroic or pathetic.” – Matthew Choi, Boston, MA

There is one piece that I think does well to illustrate what good service can do for a guest and the professional. The point i’d love to illustrate here is that the “special breed” of professional is a dying art. If we can provide this in the brewpub setting, in its purest form of repeatedly making people happy, I think we’ll do well. Bringing a deep professionalism and service is one of our key goals as a Brewery. – zm