A simple list of all our beers, for when you just want to look at the stuff we’ve released. Most recent releases at the top.
For this year’s event the League converged on Lexington, Kentucky. We were excited to; try another hand at the Kentucky Common, bringing some trendy American hop character in a traditional malt bill.
It’s a tasty amber hued, light brown beer with a light, nutty, toasty caramel sweetness. A lot lighter in flavor than it appears.
With Barley, Rye, Oats: Late hopped with Centennial, then delicately smacked over the head with big Galaxy dry hop.
We take a version of Chicago Common Brick and ferment it with Weizen yeast. Dampfbier was the common beer of the Bavarian woods. Basically, this will be the strange German cousin of the laborer favorite, Kentucky Common.
A tasty experiment in a newish malt out of Germany, this beer uses “RedX” for most of the grist bill. Great maltiness and complexity in a very small beer, with only 4% ABV. Almost like a session version of an American style Oktoberfest.
The local people are the keepers of a region’s linguistics, taking rivers, merchants, roads and shaping the vocabulary to their own ends. Southsiders have a preclusion to change the plurality of things; they’ve taken a small stretch of Southland expressway turned freeway and made it their own.
A copper hued Abbey Dubbel with tons of malt complexity.
Our Bread and Circuses contribution to American Mild Month is a restrained fest beer brewed to slake the thirst of the May Day Dodgeball Ralliers. The May Day Mild is a big flavorful beer repressed by a quenchable decree, wielding a quintessential American brewing ingredient: corn. Will it overcome style and fuel a revolution?
A mayor’s make-it-happen decree turned legacy, the ubiquitous Black Fence weaves among the neighborhoods of Chicago. You see them everywhere wrapping parks and parking lots, and they come in every color you can think of… as long as it’s black. Here’s our hoppy tribute to the urban legend of the Chicago Style Black Fence.
Raw Ale is a very old method of producing beer, mostly found in Baltic and Northern countryside brewing traditions. It’s not boiled, and it’s not soured, but it is indeed a unique beer.
This second recipe is another American contribution to the method. It mashes in with plenty of malty complexity, then fermented with a common American ale strain, followed by a dry hop of an old American hop cultivar. Oh, and of course we skip the boil.
You have to try this. You won’t find anything like it.
As part of our Sister City Series, we pay tribute to the City of Chicago’s international family. This beer has a wonderful German character in an easy drinking lager, perfect for a hot day. Rice and corn give a lightened body, while central European hops and yeast highlight the backbone of German brewing tradition spreading across the world.