Brew City: Windy City Arrivals, Plus Beers That Soothe the Packers Defeat

Brews from Chicago’s Half Acre Beer Company are finally coming here. Why that’s a good thing.

Half Acre Heads This Way
Chicago’s Half Acre Beer Company is making its way into Milwaukee in the next few weeks. Daisy Cutter Pale Ale is a solid flagship and Pony Pilsner, a crisp and tasty take on the style. But the brewery shines with some other takes on IPAs and with some pretty outstanding rarities. The fall/winter seasonal GoneAway IPA shines as a drinkable ale that’s fruity and piney. And Akari Shogun American Wheat Ale is a spring/summer seasonal that doesn’t sacrifice flavor for its 5% ABV.

The brewery draws lines for limited releases of brews like Beer Hates Astronauts IPA and Big Hugs Imperial Stout, which was offered in barrel-aged and standard varieties this year.

Revolution Brewery and Half Acre are two of the better Chicago breweries, and I’m glad to see them available in Wisconsin. Now, if we could only get Pipeworks to ship to the north.

 

Barley Pop of the Week
I’m an avowed hophead, but I do like a good stout every now and then. New Glarus Road Slush Oatmeal Stout works just fine in the winter. The dark brew is incredibly smooth and has a nice dark chocolate bitterness that isn’t too sweet. Road Slush is a stout that goes down pretty well, and I have to admit that having a couple helped ease the loss by the Packers on Sunday.

 

Quick Taps
Beeradvocate.com has its take on the best new breweries of last year. Sadly, no love for Milwaukee’s upstarts.

Leave it to Portland to find a way to be progressive in the pub. The Oregon Public House and Ex Novo Brewing Company both have interesting business models. They’re non-profits that donate their extra cash to a wide range of charities.

Everything you’ve ever wanted to know about the imperial stout, thanks to Paste Magazine’s Jim Vorel.

 

Events Brewing
Tuesday, Jan. 24: Finks (1875 N. Humboldt Ave.) hosts a Lakefront tap takeover at 7 p.m.

Wednesday, Jan. 25: Good City Brewing (2108 N. Farwell Ave.) releases a pair of new beers in Stadt Smoked Lager and Varietal Series #3 Black IPA.

Wednesday, Jan. 25: The Milwaukee Beer Society isn’t messing around with its third anniversary party at Best Place (901 W. Juneau Ave.). The group is pouring some of its favorites from 2016, and that list is pretty impressive. The cost is $20 for members and advance tickets are required. Become a society member by signing up online.

Wednesday, Jan. 25: The Explorium Brewpub (5300 S. 76th St.) opens up with a tap takeover by the Milwaukee Craft Brewery League starting at 6 p.m. Support the locals.

Wednesday, Jan. 25: Can’t make it to the big Central Waters anniversary party on Saturday? Get a taste at Ray’s Growler Gallery (8930 W. North Ave., Wauwatosa) at 5 p.m. at the aptly named Central Waters Pre-Anniversary Tap Takeover.

Thursday, Jan. 26: Sour Power Happy Hour at The Malt Shoppe (813 N. Mayfair Rd.) starts at 5 p.m. Try samples from the likes of Cascade and Paradox and see what the sour buzz is all about.

Thursday, Jan. 26: Glorioso’s Italian Market (1011 E. Brady St.) hosts Beer, Cheese & Sausage from 5:30 to 7:30 p.m. The event is what you’d expect. Taste samples from six breweries (Potosi, Black Husky, Lakefront, MKE, Sprecher and Island Orchard Cider) along with cheese from five creameries and sausages from Glorioso’s. Delicious. The cost is $35 and tickets are available online.

Thursday, Jan. 26: Tour de Tosa is a great way to taste what the Wauwatosa Village has to offer. Stroll to four restaurants (Le Reve, Ristorante Bartolotta, Café Bavaria and Café Hollander) to try eight dishes paired with four different drinks. Cafe Bavaria (7700 Harwood Ave.) is serving bone-in pork roast and apple strudel with Kloster Andechs Doppelbock Dunkel. Café Hollander (7677 W. State St.) has a menu that includes beer-braised beef cheek and a cheese flight paired with Westmalle Dubbel. The tasting starts at 6 p.m. and tickets are available for $80 online.

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Dan Murphy has been reviewing bars for Milwaukee Magazine for roughly 15 years. He’s been doing his own independent research in them for close to 25.