A podcast about beer and life. But mostly about beer.
Barrel-aging beer is pretty commonplace now. It adds depth, unexpected flavors, and typically makes the beer better. With so many breweries doing it, though, acquiring barrels might get challenging, especially bourbon barrels. So when one of the premiere meaderies in...
hen you hear the name Hop Butcher, you immediately think IPAs. And you’d be right to think that. A vast majority of their output comes in that form, whether a milkshake, double, triple, single, or pale ale.
It honestly feels like we feature Triptych Brewing more than we do. The variety of styles they produce typically match what a brewery like Revolution puts out. Only difference is Triptych is about two hours south in Savoy, IL and their beer infrequently makes it up to Chicago
Breweries existing on a farm are not new. Usually it was a farm at some point that has been repurposed into a brewery. Rarely does that brewery exist on a working and sustainable farm (although that is becoming increasingly more common).
