Sessionable Hoppy Beers: The Latest Fad

Over the years we have seen various different styles of beer sky rocket in popularity, whether it was Russian imperial stouts, sours, or bourbon barrel aged beers. The latest and greatest fad in the beer world seems to be sessionable hoppy beers, and we at Binny’s are jumping all over the band wagon—so much so that a group of 34 Binny’s employees will be brewing one next week at Saugatuck Brewing Company. So what sets these sessionable hoppy beers apart from most IPA’s on our shelves? They are drinkable, lower in alcohol, and lower in IBU’s, while still being hoppy enough to please most hop-heads. It can be extremely taxing on your pallet to consume several IPA’s in a sitting, while these hoppy sessionable beers are brewed with the intentions of drinking more than a couple at a time. So what are some of the best ones on our shelves?

 

sidekick-5-2-2013Two Brothers Sidekick – There comes a point where every beer nerd needs a break from the boozy onslaught of barrel aged stouts and tongue-thrashing bitterness of imperial IPA’s. Sometimes you just want to drink a beer (or three). SideKick is a subtle, sessionable option – it practically drinks itself! It’s crisp and delicate with a touch of sweet malt. There’s a nice balance of citrus, melon, and strawberry, and it finishes with just enough bitterness to remind you you’re drinking a pale ale. (5.1% ABV) -Tom Bergman, Binny’s Highland Park

 

Saugatuck Pathfinder Pale Ale – We need more beers like this. Proof that a beer you can drink more than one of can have just as much complexity as the rarest 15% ABV stout. I’ll be enjoying this one often. (4.9% ABV) -Pat Brophy, Binny’s South Loop.

 

41053LFounders All Day IPA Session Ale – At less than 5% ABV, this is one of the tastiest session ales on our shelves. May also be referred to as a lawnmower beer or porch pounder by your local Binny’s beer manager. Available through September; will be unavailable during winter months. (4.7% ABV)

 

Prairie Standard – A hopped up saison with detailed picture instructions on the label about how to noodle a catfish on the label (this has absolutely nothing to do with the beer, but we thought it was hilarious). If you are a fan of funkiness in your beer & Belgian yeast, give this a shot. Oh and also, this is one of the hoppiest Belgian-style or farmhouse ales on our shelves. (5% ABV)

 

imagesCentral Waters Hop Rise Session Ale (coming soon) – Central waters describes this as an explosively hoppy yet sessionable IPA, bursting with a citrusy array of mango, orange and pineapple pleasantries, Hop Rise is a brewer’s beer for one and all. Generously hopped throughout the boil, then dry-hopped at the tail end of fermentation for a large bouquet. (4.5% ABV)

Binny’s Beer Buzz Hits the Road: Final Days in Beligum

Our journey is on its final stretch. Catch up with parts one, two and three.

 

We spent day six with the Van Steenberge brewery. As usual, this brewery has been in the same family for generations and produces some top notch Belgian ales including favorites such as Piraat, Gulden Draak, and Augustijn.

 

Van Steenberge Sign

Van Steenberge Sign

 

The brewery itself is very large and sprawls around several acres and has its own water source. They have been on this same property since 1784. Van Steenberge pioneered conditioning beers (carbonating naturally) in kegs and has a lot of space dedicated to conditioning rooms which hold bottles and kegs at slightly higher temperatures to allow the yeast to reactivate and carbonate the beers. Currently Van Steenburge produces about 65,000 barrels a year, of which 75% is exported. This is done on an impressive 100 hectoliter brewhouse that turns out six batches a day.

 

Halve Maan Brewhouse

Van Steenberge Brewhouse

 

What impressed me most at the Van Steenberge brewery was their yeast management program. They use seven different yeasts and only use yeast for three generations. They use two different yeasts for bottle conditioning, one for flavor and one to remove oxygen. Yeast management is crucial when so many of your beers tip the scales at over 10% abv.
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Binny’s Beer Buzz Hits the Road: Belgium Days 4 and 5

If you haven’t been following along, Nate Hadley and myself have been traveling through Belgium tasting beer, sight seeing and learning all about the culture! This is day four and five of our journey.

 

Hop Farm in Poperinge

Hop Farm in Poperinge

 

We spent day four with the Van Ecke brewery, makers of Poperings Hommel, among others. Our first stop was a hop farm in the town of Poperinge. This was by far my favorite stop of the trip to this point. It was a small, family farm called ‘t Hoppecruyt. We toured the fields, which were just past the initial sprouting phase and the vines were starting to climb.

 

Hops Growing

Hops Growing

 
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Class of ’88 Imperial Smoked Porter

Ask a group of beer geeks what the best porters available at Binny’s are, and Great Lakes Edmund Fitzgerald and Deschutes Black Butte will surely garner a mention.  This is why we were so excited when we found out that Great Lakes and Deschutes were collaborating to create Class of ’88, a brand new Imperial Smoked Porter.  Class of ’88 is a commemoration to the 25th anniversary for both of these outstanding and longstanding breweries, both having been founded in 1988.  Class of ’88 is a limited run beer, and is now available at your local Binny’s.  Also for those wondering, we have the Deschutes bottling in stock, not the version bottled at Great Lakes.

 

ClassOf88_porter_feature1

Binny’s New Brew: Goose Island’s 25th Anniversary Ale

Binny’s Beverage Depot would like congratulate Goose Island on a fantastic 25 years! We’re celebrating by picking Goose’s 25th Anniversary Ale as our Binny’s New Brew. Adam Vavrick, Beer Manager at Lincoln Park gives us his insight on why the brew is something to celebrate.

 

vav_nick

 

What type of beer is it?
Goose Island 25th Anniversary is an Extra Special Bitter based on an obscure pub recipe called Honker’s Deluxe, which was basically double Honkers. The final recipe is a collaboration of three minds: Brett Porter, the current Brewmaster, Greg Hall, the former Brewmaster, and Nick Barron, the pub Brewmaster.

 

 

Why an ESB?
It harkens back to the original roots of Goose Island, namely founder John Hall’s trips to England where he fell in love with the those classic styles that inspired him to open Goose.

 

Where is it brewed?
Right here in Chicago…in fact, there are two variations: the one brewed at Fulton available in six packs on our shelves and the batch Nick brewed at the pub, which is available on cask (!!!!!!) for the month of May.

 

What’s it like?
It’s a lovely, stylistically accurate ESB. It pours a russet orange/amber with a fluffy bone white head. The nose is toasted grain and green, floral hops, with a hint of sweet orange peel. It has a medium body with an onrush of toasted white bread, which melds into a honey on biscotti kind of flavor, finishing quick with snappy, herbaceous hops.

 

What kind of food would you enjoy it with?
This is just begging for a herb crusted pork loin with asparagus, but if you want to go traditional, shepherd’s pie.

 

Drooling… thanks Adam! You can stop by Binny’s in Lincoln Park on Saturday for a Chicago Craft Beer Week event with Goose Island. Current Brewmaster Brett Porter, Former Brewmaster Greg Hall and Pub Brewmaster Nick Barron will be on hand to talk everything Goose Island and sample some of Goose’s award winning beers. We will sample two special beers as well, Bourbon County Baudonia & Sofie Paradisi.

 

Be sure to check out all of the Chicago Craft Beer Week festivities going throughout the week, including our very own.

Beer Buzz Hits the Road: Belgium Days 2 and 3

We spent day 2 of our journey through Belgium exploring the city of Antwerp with our friends from Troubadour. The biggest news of the day was Nate Hadley’s arrival. Our poor Naperville beer manager was bumped on his flight over due to the flight being overbooked. The flight he was hoping for standby on was also overbooked and then cancelled due to mechanical problems. He spent a night in Washington DC and finally got to us today. His luggage, however, did not. At least he’s here!

 

troubadour

 

Troubadour beers are outstanding across the board. They have a Blond, Obscura (a light stout), Magma Triple IPA, Westkust (a black IPA), and an imperial stout. It’s great to see a Belgian brewery embracing US Craft brewery ideas and creating hop forward beers in a country typically completely devoid of them. If you haven’t had Magma, do yourself a favor and pick one up. There also may still be some of the limited edition Sorachi Ace Magma floating around at some of our stores.
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Beer Buzz Hits the Road: Belgium

We started our day with a little sightseeing in Brussels. We hit the usual spots, including the Atomium, which is a remnant from the 1958 worlds fair. It’s over 100 meters tall. Pretty cool, especially considering that all we have leftover from the worlds fair in New York is some rusty flying saucers in Jamaica Queens. ( There is also a significant remnant from the 1939 New York World’s Fair in Richmond, VA. It is now the Belgian Friendship Building at Virginia Union University, and it is a National Historic Landmark. -ed.)

 

 

We also checked out the iconic Mannekin Pis. It’s very small, maybe 20 inches or so, and not much to look at. So I did what any forward thinking beer nerd would do and popped into Mort Subite for a glass of their house blended lambic, whose deliciousness words cannot describe.

 

 

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22nd Annual Skokie Festival of Cultures – May 18 & 19

Every year, Skokie throws a big multicultural party, with folk music and dance, food, arts and crafts, games, merch and a whole bunch of displays celebrating cultures spanning the globe. I’ve been there; it’s fun. It is aptly called the Skokie Festival of Cultures. This year, for the first time, Binny’s is excited to join in the celebration.

 

Binny’s International Beer Tasting
at the 2013 Skokie Festival of Cultures
May 18 & 19, 2-6 pm
Oakton Park, 4701 West Oakton St.
$10 for six international 3 ounce beers and a free beer mug

 

Leave it to Binny’s to mix things up. We’re featuring different beers across the two days. We worked out the tasting to have some fun with different and similar styles.

 

Of course, all beer has an international background. Europe has its classic styles; the US has taken those styles and put their own twist into them. Each day, we’re featuring three domestic and three imports. Imports include the UK, Germany, and Austria. Domestically, we will pour beers from Chicago, Oregon, Hawaii, and Kansas. The lists:

 

 

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Binny’s New Brew: Sculpin IPA

We are excited about this week’s new brew. Pat Brophy, assistant buyer for specialty spirits and beer, as well as The Whiskey Hotline representative, puts our curiosity to rest about Ballast Point and the future of the beer industry.

 

BP_Blog_BNBTell us about Sculpin.
I think it’s one of the best examples of the West Coast style IPA on the shelves. Nice malt balance, sticky and resinous hop profile and extremely bitter finish. The 7% ABV is barely detectable. It’s a world class IPA, expensive, but it’s in bombers too and is worth every penny.

 

 

How do you think Ballast Point will do in the Chicago market?
I think it’ll take off with a bang and then settle down after a couple of months. We see that with all new-to-market breweries. It adds to a growing list of powerhouse west coast breweries in Chicago. There are a lot of highly regarded, highly rated, sought after breweries from California that we don’t see in Illinois. People have been clamoring for Ballast Point for years and their beer is outstanding across the board, so I don’t see this as a brewery people will try once and not return to.

 

What’s your history with Binny’s?
Well, I started at the Buffalo Grove store about 4 1/2 years ago as a Customer Service Manager. A little less than a year later I went to the Schaumburg store as the Assistant Manager, then I went to Downers Grove for a few months after that in the same role. After a few months at Downers Grove I took over the St. Charles store as the General Manager, and then a little less than a year after that I joined the corporate buying team handling beer and specialty spirits. And the Whiskey Hotline of course!

 

Where do you see the beer industry in 5 years?
I see it getting more and more localized. We’re at a point where we have so many breweries, they are becoming hyper local. People in the towns and sometimes even neighborhoods with breweries are very loyal to their local beer, but everyone still likes to explore. That’s the real beauty of craft beer. We all have our favorites, I’m a particular homer about Chicago breweries, but there is always something new to experience in addition to the local favorites.
I also think breweries will have to continually innovate in a landscape that is now so full of breweries. It used to be you could open a brewery and make a pale ale, an IPA, an amber ale, and a Scotch ale or a stout and have fairly predictable success. But there are a TON of those styles that are great and readily available. The more breweries we have, the more they have to be different from the ground up.
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Binny’s New Brew: Revolution Galaxy Hero

blog_Galaxy
Galaxy Hero from Revolution is the Binny’s New Brew of the week, selected by Arlington Heights Beer Consultant, Matt Burger! Just receiving Galaxy Hero in a few weeks ago, it still is creating a buzz and has beer drinkers everywhere intrigued!
 

Why Galaxy Hero?
It’s only around temporarily and it’s a great beer customers should try while they can.

 

Good point! How is it?
It’s a balanced IPA that I think most people would enjoy. It definitely has a strong citrus flavor from the hops, but the malt character helps it maintain its balance.

 

Sounds delicious! So how’d you get your start in the beer industry?
I’ve been with Binny’s for about four years, give or take. Long before working for Binny’s, I used to go out of my way to stop at the Skokie store to find new and interesting beers. After getting a job with Binny’s, it just seemed like an obvious move to join the beer department.

 

Of course, the beer department is arguably one of the best departments… or so we’ve heard. What’s your go-to beer on a random night?
I’ll have to go with something that’s conveniently on tap everywhere, Lagunitas Little Sumpin’.

 

Lagunitas is always on point! If you had to pick one favorite aspect of working in the beer industry, what would it be?
The diversity, just when you think they can’t come up with something new, they do.

 

Have more questions for Matt? Shoot him an email here: mburger@binnys.com