The Boozy Beggar Guide to Chicago Craft Beer Week, pt. 3 (May 19 – 21)

Let’s just get right to it. Chicago Craft Beer Week just keeps on rolling.

TUESDAY, May 19th

Pipeworks/BroVo Amaro-Inspired Beer “18” Collaboration

Brovo Spirits makes amaros, vermouths, and liqueurs (as if you hadn’t already read that from me before). But they don’t just spit out products that sell, they develop their products (which I openly admit, I represent in Chicagoland) with some of their favorite bartenders, to produce cocktail quality, unique, handcrafted products, made from real ingredients.  I don’t need to sing the praises of hometown heroes Pipeworks Brewing, because if you haven’t had any of their tremendously delicious and inventive beers, you live under a rock or inside a CTA bunker. The Pipeworks crew apparently got their hands on some of BroVo’s amaros, and fell in love. They’ve had more of the amaros than anyone I know actually, aside from myself and the distillery’s boss lady, Mhairi Voelsgen. Pipeworks Brewing Company and Brovo Spirits collaborated to create, “18,”  a barrel aged beer inspired by amaro #16, BroVo’s collaboration authored by Lone Wolf’s Stephen Patrick Cole. “18” got aged in barrels that previously held #16.

“18” will be presented as a shot and a beer with the amaro that was the original inspiration. There will also be two other Pipework’s collaboration beers on draft. Brown & Stirred, Manhattan Inspired Rye Ale collaboration with Longman & Eagle and The One Horned Wonder And His Fanciful Flying Fresno, Passionfruit and Rotary Evaporated Fresno Chile Pale Ale collaboration with The Aviary (Micah Melton of the Aviary collaborates with BroVo on the Boomerang liqueur).


The Duck Inn Beer Dinner w/ Forbidden Root (Backyard Pig Roast)

Pig Roast and forage-derived menu items paired with five beers from Chicago’s botanical brewery, Forbidden Root. Dishes and beers highlight both the missions of Duck Inn and Forbidden Root.

Enjoy Sublime Ginger, Forbidden Root, Shady Character, WPA Wild Pale Ale and Divine Mud Imperial Chocolate Stout.

5 courses, $60 dollars. Call The Duck Inn for reservations. 312-724-8811


3rd Annual Begyle Beer Dinner at Fountainhead

One of my favorite neighborhood breweries (with a new tap room!) teams up my local scotch and beer and cider watering hole (which just happens to have a chef who knows a thing or two about chef-ing).

5 courses. 5 beers paired.

Begyle Blonde Ale – 5.4% American Blonde Ale
Hophazzardly IPA- 7.1% American IPA
Tough Guy Brown – 5.6% American Brown Ale
Comb the Desert – 6% Schwarzbier brewed in Collaboration with Cleetus Friedman
Imperial Pajamas – 9.8% Imperial Coffee Stout featuring Wildfire Espresso.

$66.66, tickets here!

Meat Local Option at Kuma’s Too


Indulge yourself with burgers and beers alongside head brewer Tony Russomano and Alexi Front from Local Option!

Playlist for the night custom by Tony and Alexi!

Mourning Wood Oak Aged Coffee Amber Ale
die Königin Oak Aged Kellerbier
Walk ov Shame Saison

Sour Beer Cookout at Publican Quality Meats

Beers From:
Perennial Artisan Ales
Penrose Brewing
Jolly Pumpkin Artisan Ales
Allagash Brewing
Off Color Brewing

Grilled Birds, sides, and more.

Cost is $65 per person, inclusive of tax and service

Please contact Ashley Miller at 312.496.0012 or to reserve a spot.

THURSDAY, May 21st

Begyle Brewing Dinner at Bread & Wine

Tripel Stamp paired w/Spicy Banana Jam, Fried Plantain Lily, Pickled Serrano, Juniper

Hophazardly IPA paired w/Roasted Maitake, Blueberry, Meyer Lemon, Oregano

Tough Guy Brown Ale paired w/Smoked Cod, Tarragon Marshmallow, Roosted Fennel Butter

Oh Hey! Porter paired with Pork Sausage Steam Bun, Chicory Cured Pork

Reservations – 773/866-5266

3rd Annual Women of Craft Beer Celebration at Riverview Tavern

This is the 3rd annual Women of Craft Beer Celebration at Riverview Tavern, and the last two were the inspiration behind my blog posts earlier this year celebrating the ladies I know in the industry. There will be special tappings of local beer throughout the night including exclusive all-female-brewed collaboration beers with the brewers themselves on hand.

Donations from pint sales and raffle tickets will benefit the Chicago Chapter of “Dress For Success”, a charity that promotes economic independence by providing professional clothing and resources to disadvantaged women.

Event curation by my pal Hail To The Ale

Rhine Hall Peach Brandy launch at mfk! Tonight!

Sweet baby octopus, I almost forgot to post this!

The brandy/eau de vie gurus over at Rhine Hall are teaming up with the mfk kitchen (Scott, you’re just going to pontificate and eat/drink like a King…) for a Spanish-style seafood meets Chicago-made brandy night.

Tickets might still be available, depending on time you’re aiming for tonight. Buy them here!

4 courses paired with two of Roger Landes’ peach brandy focused cocktails, $55.

Boozy Beggar Picture of the Day – La Trappe Witte

One of my beers of spring, La Trappe’s Witte. Fell in love with this Artisanal Imports, work-related beer so much, I took inspiration from the use of Saphir hops to make some homebrew (coming soon). This is the world’s only Trappist white, and uniquely relies on the hops instead of the usual spices of a white ale. 5.5% ABV.

via Instagram

Boozy Beggar Picture of the Day – Beer Mustard Recipe

First of many batches of homemade homebrew beer mustard. This is a pale ale and white wine vinegar base. Delicious. More experimentation needed and a label design perhaps. Recipe below the pics.

via Instagram
1/3 cup (2 oz) of yellow mustard seeds
1/3 cup (2 oz) of brown mustard seeds)
1/2 cup of Homebrew of your choice (this was a Pale Ale with Pacific Gem hops)
1/2 cup of vinegar (this was white wine vinegar, red or apple cider would work too)
1.5 tablespoons of honey
1 tablespoon of sugar (brown sugar would be awesome, I was out)
1/2 teaspoon of salt
Soak the mustard seeds in the beer and vinegar, covered, for 24-48 hours. Blend with other ingredients until the desired consistency.

De-mystifying Whisk(e)y, take 2

Time to launch back into talking about bourbon, its cousins, and more so – renaming this De-mystifying WHISK(E)Y since confusion, myth, and misnomers seem to apply across many types and not just bourbon.

Here’s the first take, talking about bourbon and the law:

I quickly broke down the rules of bourbon-making and pointed out how much of craft whiskey is actually just bourbon from the major manufacturers being bottled and sold under another label – often times, there’s aging and blending involved by the people behind a brand. Take 3 we’ll start looking at the real craft distillers, while at the end of this post, we’ll talk about the craft bottlers. Let’s look at some crucial markers on the labels.

Label clues:

– Straight; so if the label says Straight on it, this is minimum 2 years of aging, and no additives or colorings. If it’s younger than 4 years, it will state the age. This is a crucial category. When “craft” whiskey first arrived on the scene, many writers noted that this term had fallen out of favor. BUT, I wonder, if it’s just that they can’t use it at all really. Some brands, it turns out, use flavoring, while others use flavorless coloring (often caramel E150). Many don’t age beyond the two years because they need to get product in the market and make money to sustain the enterprise in the first place. Some of those younger products turn out pretty solid, mind you, though they taste almost like a different product.

– Bottled in Bond; must be the product of one distillation season, at one distillery, aged in a federally bonded warehouse under government supervision (what this means, though, in practice, I’m not sure of yet), for a minimum of 4 years. Bottled at 100 proof.  Works great in combination with the above “Straight” label, but is rarer (down to about 12-15 brands still using Bottled in Bond).

– Distillery numbers (DSP); at the very least, this means you can look up where it was made. Rare. Often seen on bottles of Kentucky-based brands, wherein the DSP listed identifies who owns the brand, or where the product was made then v now, etc.

– Distilled at, Produced at, Bottled at information; this can be very important to look for. Distilled at or Distilled by is what you want to find for the most part, if you’re looking for something made by the same people that own the brand, etc. Bottled by is at least being honest, and most often appears on the brands that admit they source their whiskey (High West, local brand CH, St. George from San Francisco).

The parenthetical above notes some brands that openly admit to buying bourbon from other distillers and bottling it themselves. Sometimes this is after some modifications are made, others are single barrel or small batch blends, and others are special one-off releases (often while their own whiskey ages). Buying happens on the spot market, but also on a contract-basis, so that the same juice ends up in the branded bottle time after time. Personally, I applaud the brands that simultaneously do as much as they can to give the bourbon their own stamp, while admitting, they didn’t distill the juice inside.

I think I will save for Take 3 making a list of bottlers vs. craft distillers, and then talking about the positives and negatives associated with some of each.

BBQ and Booze Friends, April 21st, 7:30 PM

So my pal Tasha and I keep talking about checking out County BBQ, and think killing two birds with one stop, or two blogposts, is the best way to get some other internet boozy food friends to join us.

Who – us, some others (Tasha’s post:

What – BBQ, booze

When – April 21st, 7:30ish,

Where – County Barbeque, 1352 W Taylor St, Chicago, IL 60607

Why – don’t ask stupid questions, BOOZE AND BBQ.
The County BBQ motto.

Boozy Beggar Picture of the Day – Basic Pickles Recipe

Wrapped up a weekend of holidaying with a lot of leftovers, kitchen projects that need doing, and weird leftover bottles of wine and such. Figured I’d start putting them to use today, by processing these cucumbers into pickles, and using what I think is my basic quart-jar recipe for the foreseeable future. Maybe more food recipes coming this week, though those might have random alcohol used, for creative kitchen cleaning.  Recipe after the picture.

via Instagram
Approximately will fill a jar of cucumbers cut length-wise. Recommended you date the jars as well.
9 oz distilled white vinegar
5 oz filtered water
1 oz kosher salt
1 oz granulated cane sugar
1 tablespoon dill seed
1 tablespoon black peppercorns, uncracked
1-3 stalks of fresh dill
2 bay leaves
2 cloves of garlic, roughly chopped
That’s it! Keeping it really simple to build off of that. I had pickled fennel a few times recently and it was yellow-ish, which I assume was turmeric, and thinking if I can get some fresh turmeric, slices of that per jar too (dried presents too much of a filtering problem latering on). There might be other ways to get that yellow-ish tint common to pickles though, that are delicious; I’ll just have to investigate further.
Will be interesting to compare this jar to some of the recipes in the Preservation Kitchen book by Chicago chef Paul Virant (Perennial Virant, Vie, etc); I have one or two batches left and plan to make more from there as spring produce hits.

April Fools’ Day at The Whistler


The Whistler conducted their 2nd Annual Cocktail Challenge a few weeks ago, and just announced the winners. Each will be featured on the menu on April 1st, April Fools Day, in what is basically a customer-cocktail takeover! In addition, 25% of the night’s profits will go to local Logan Square-focused charities. So you can check out some delicious customer concoctions, enjoy the intimacy of the Whistler’s space, and donate to charity, all in one April Fools Night.

The Winners and their cocktail names:

  • Joey Jo-Jo Junior Shabadoo by Patrick Gettings
  • Malmacian Houseguest by Eric Hodek
  • O’Leary’s Mistake by David Imbordino
  • The Campfire Headphase by Van Nguyen
  • The Iron Ranger by Erik Westra
  • Scaffa di Tomarr Trott by Tyler Wong

I guess if you want to know what’s in the cocktails, you’ve got to show up! I’m pulling for The Campfire Headphase to be the most delicious, as it references Boards of Canada, a favorite of mine.