Friday, July 16, 2010

Revolutionary Brewing and Barrel Aging

From the newish Chicago brewpub Revolution Brewing blog:

“Things are getting interesting in the basement as we fill the joint with wooden barrels. We already have 6 bourbon barrels aging away and now we have 12 wine barrels. A few weeks ago, we brewed a black belgian ale with our wit yeast and yesterday Jim and Matty transferred it into some french oak barrels that we previously full of cabernet sauvignon. We also loaded the barrels up with 400# of sour Michigan cherries from Piedt Farm, a regular at the Logan Square Farmers Market.”

A recent first visit there delighted with excellent pizza and other pub offerings, and fantastic beer. The Bottom Up Wit and Coup de Grace Saison were particularly top notch and full of flavor (Quest for Beervana mentions in the July edition coming up soon).

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