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Hungry For Hops? Introducing Half Acre Rumble GrumblePosted: June 14, 2019|Categories: Beer
Whether it’s a bone-dry West Coast IPA, a big malty DIPA or a bright juicy IPA – Half Acre consistently brews some of the best IPAs on our shelves. We wanted to see this alchemy in action and our friends at Half Acre graciously obliged. What kind of beer were we looking for? The people are hungry for hops and their appetite knows no bounds! Juicy hops please and crank it to 11.
Demo Kitchen Recipe: Burgers and Tomato JamPosted: June 13, 2019|Categories: News
Nothing says summer grilling more than burgers! Keep the following three tips (repeated in the directions below) in mind to ensure that your burgers are top notch. (1) Do NOT salt beef patties until moments before they hit your preheated gas grill or white hot charcoal grill. Salt dissolves muscle proteins, turning what would have been moist and tender burgers into something fragile and dry. (2) Decide what temperature each beef patty will be and form it accordingly with the appropriate thickness (see step three below in the Instructions). Otherwise, a slow cooked, well-done, 3/4" patty will taste leathery and unappealing. (3) Keep a squeeze water bottle ready at hand to douse any flare ups.
Barrel to Bottle: Michael MondaviPosted: June 10, 2019|Categories: Wine
This week on Barrel to Bottle, a man whose name is synonymous with Napa Valley, Michael Mondavi. Mondavi shares his unique perspective in a conversation that's lighthearted but touches on some issues important to the wine world and beyond: from natural, organic and biodynamic viticulture; labor shortages in an age when a legal, documented migrant workforce is scarce: the impact climate change is having on grape vines today; the changing role of the wine critic; to the timeless, refreshing taste of rose over ice. Stick around for the Q&A segment, when the team answers your question about where to start with old world wine.
Barrel to Bottle: World Class Whiskey From a Subtropical Climate?Posted: June 03, 2019|
World class whisky from a sub tropical climate? Kavalan makes it look easy. In this special Whiskey Hotline episode of Barrel to Bottle, Pat, Brett and Joe taste their way through Kavalan's offerings with Master Blender Ian Chang. Taiwan's first distillery has been running 24 hours a day, 7 days a week since opening in 2006. Ian also teases Kavalan's upcoming triple pot distilled single malt gin, and helps the guys during the Q&A segment, featuring your question about barrel placement in rackhouses.
Barrel to Bottle: A Walk Down Gin LanePosted: May 27, 2019|
Gin: it's a canvas for expression to distillers, a clutch tool to elevate cocktails for mixologists, and an excitingly diverse spirit for the Barrel to Bottle team to taste. Binny's Skokie Assistant Manager Shannon leads the podcast team through a tour of some of her recent gin discoveries: Boone County Jail Gin, Old Elk Distillery Dry Town Gin, Copper & Kings American Dry Gin, Few Spirits Bourbon Barrel Aged Gin, Sipsmith London Sloe Gin and the limited Hendrick's Midsummer Solstice. Stick around for this week's Q&A segment: it's a stumper that tests the team's Scotch smarts.
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