Category Archives: Beer

Binny’s New Brew: Tallgrass 8-Bit Pale Ale

Posted on by
Reply

Kyle Fornek, Assistant Beer Buyer and Internet Beer Specialist for Binny’s breaks down why he picked Tallgrass 8-Bit Pale Ale and why he loves beer so much.

 

What’s this Pale Ale all about?BNB BLOG 8BIT
It is not over the top hoppy, and clocks in at only 5.2% ABV, meaning you can drink several at a time while it is 90+degrees outside without having to worry about having your pallet annihilated or passing out from hop induced heat exhaustion. Also it is Galaxy hopped; Galaxy hops have rapidly become one of the favorites among craft beer lovers.

 

*It also has a great looking video game inspired can, one that used to command a high trade value among beer can collectors when Tallgrass had limited production and distribution several years ago. The video clip Tallgrass made featuring this beer is also pretty funny.

 

Is there anything special about this brewery?
It is the first Brewery that Binny’s is carrying from the state of Kansas. All of their beers come in the 4-pack, 16oz can format, which just so happens to be a great package for the summer. Binny’s has a market exclusive on two of their beers, Buffalo Sweat and Oasis.

 

That’s fantastic! What food would you recommend pairing with this beer?
I am not at all picky when it comes to food and beer pairings—meaning I think a solid beer like 8-bit can pair well with just about anything, from pizza to spicy Indian food.

 
Continue reading →

Binny’s Mailbag: Warm Beer, Cold Beer

Posted on by
Reply

[ ed: We have covered this issue before. But Vav's explanation is worded so well that we couldn't help but post it here on the Binny's Blog. It's a common question. ]

 

I just bought a case of Petrus Aged Pale Ale. I opened it up when I got home and noticed it was cold. I thought this was probably a mistake since most people buying in bulk would want it warm so they can cool it at their leisure. I called to see if I could exchange it, and the guy said I could but the beer would be fine. Basically it’s a myth about the warming/cooling of beer that leads to aged taste or skunkiness, and exposure to light matters. I was confused, having thought that was a factor.

- D.G.

 

 

Hi D.G.

 

The beer is absolutely fine for a number of reasons. Bear with me. There’s a lot of science coming up.

 

“Skunking” is a specific occurrence in beer, not a catch all for when beer goes bad.

 

Beer uses hops as its bitter component to balance the sweetness of malt. When hops are added to the beer during the boiling, they release Iso-Alpha Acids, which are the main components in hop oil. During the boil alpha acids isomerize, or transform into different molecules, which are very bitter. These, along with other hop oils, remain in the beer, contributing hop aroma. Some of the oils are quite volatile, and will break down when exposed to ultraviolet light. The reaction is quite fast: literally a matter of minutes and the isohumulone will break down into a chemical similar in makeup and aroma to the chemicals that come from a skunk’s anal scent glands. This is why beers from certain big European breweries smell skunky: green glass offers almost no protection from light. Clear bottles offer no protection. Brown bottles offer great but not perfect protection. A fun experiment is to grab a four pack of either Pilsner Urquell or Beck’s in cans. Pour a couple ounces into a clear glass, and put it on a sunny windowsill for two minutes. Then pour a few ounces into a second glass and smell the beer in both glasses. The difference will shock you.

 

Some beers like Corona and some Miller products use hop extracts that have been chemically altered to prevent skunking, even in clear bottles. So that’s where skunking comes from. In fact, we also call it Light Struck.

 

Still with me? Go grab a beer and then come back. There’s more…

Continue reading →

Quick Flight, Small Pours

Posted on by
Reply

Playing catch up:

 

884 cases of Chicken Cock stolen in daring truck stop heist.
$10,000 reward offered for its return.

 

Slate.com writer worries about the future of peat.
…supports sustainable Scotch.

 

Absolutely the worst cocktail we’ve ever heard of.
A tough drink to swallow. We’d like to think we could toe the line.

 

Less gross: Girl Scout Cookies inspire beer flavors.

 

Thoughts?

Binny’s New Brew: Speakeasy Tallulah Extra Pale Ale

Posted on by
Reply

Mark Janes has dedicated himself to learning all there is about the beer industry after joining Binny’s this year as a beer consultant in Bloomington. His motivation and experience are just part of why Binny’s is great.

 

Tal_BNB

What’s your brew?
Hard to pick. I certainly recommend the Boulevard Love Child #3 to any lover of sours, but I think I’ll choose the Speakeasy Tallulah Extra Pale Ale because of the style’s broader appeal. Four brews from Speakeasy came in two weeks ago and it’s brand new to our Binny’s line-up.

 

What do you love about it?
I’m always intrigued by the “extra pale ale” designation and have to try those breweries with that unofficial sub-style. Always makes me wonder, what’s so ‘extra’ special about this pale ale?

 

Tell us, what is “extra” special about this one?
As expected, it’s hoppier than most pale ales, less so than most IPA’s, and well balanced. Dry-hopped with Calypso and El Dorado, the nose of tropical fruit and a hint of sweetness meld well with the expected mild hop bite. At 5.6% ABV, it’s also more sessionable than most domestic pale ales.

 

Sounds delicious! So… How’d you get started with Binny’s?
I’m a native of Decatur IL, but haven’t lived there since 1987. I spent the past 15 years in New Orleans, where I entered the beer business world two years ago. Craft beers have been a passion and avocation for the past decade (triggered by two key events). So when my government consulting gig concluded, I decided to turn avocation into vocation. Just before coming to Binny’s, I handled all facets of craft and import beers for an independent bottle store in New Orleans. I moved to Bloomington in October to help open that Binny’s location. After 15 years of living in New Orleans, while the craft beer scene is growing, it’s still no Chicago and the available beers are completely different.

Continue reading →

Stone RuinTen Debuts at Binny’s Monday

Posted on by
Reply

Stone’s 10th Anniversary Ruination IPA was so popular when it debuted last summer that it sold out in a matter of days. The brewery listened to the thirsty hopheads everywhere and is bringing it back as an annual release. Stone RuinTEN IPA launches nationally on June 17th. Get it first at all Chicagoland Binny’s locations when the doors open on Monday morning!  Also look for it at our downstate locations in the following weeks.

Ruinten

We’re Expanding!

Posted on by
Reply

24You heard it right via Shanken News Daily, we’re expanding and boy is it going to be big!

Starting this July, Binny’s Beverage Depot in Lincoln Park (1720 N. Marcey St.) will start its expansion from a measly 33,000 square feet to 50,000 square feet, making it one of the largest beverage superstores in the world. Needless to say, we’re pretty excited about it!
In addition, the Lincoln Park location will also incorporate the notable Lincoln Park Pumping Station including a wine and craft beer bar.

At Binny’s we’re always looking for ways to bring more product to you and to give you a different kind of experience. But of course, it wouldn’t be possible without your committed business, so thank you!

We believe the expansion will be completed by October of this year. *Crosses fingers* But don’t worry, we’ll still be open for you during the construction.

Keep your eyes out for a grand re-opening this fall!

exp1

Industry Tuesdays at Music Box

Posted on by
Reply

Here’s something cool: Join Binny’s and Belgian beer importers Vanberg & DeWulf at the Music Box Theater this summer for Tuesday afternoons of good beer, classic films and industry camaraderie.

 

We’re talking 2pm matinee screenings on the third Tuesday of each month, for the next three months. Doors open at 1:15. Some of us Binny’s guys will be on hand, along with reps from Wirtz and Vanberg & Dewulf, to talk beer. And if you fall in love with the samples we’re pouring, all are available at Binny’s every day.

 

This is mainly targeted at food and beverage industry folks – hence the Tuesday afternoon time slot. We’re stoked at the opportunity to hang out with fellow industry folks!

 

 

The Schedule

Tuesday, June 18 – Swing Time

Tuesday, July 16 - The Big Gundown

Tuesday, August 20 – Sabata

 

Check out Music Box Theater’s site for more info about the events and films.

Sessionable Hoppy Beers: The Latest Fad

Posted on by
1

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

Posted on by
Reply

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.
Continue reading →