New Beers At Binny's

Your source for breaking news on craft beer's latest arrivals & limited releases.

Rob Tod opened Allagash Brewing Company in 1995. At the time a one-man operation, he welded together a 15-barrel brewing system with a singular focus in mind, to brew a Belgian-style witbier. Over the past three decades, Allagash has amassed an impressive lineup of award-winning brews, and we’re excited to welcome back one of their finest creations. Their classic Belgian-style dubbel returns as the limited autumnal release – Foliage Report.

Allagash Foliage Report

Pouring auburn into the glass, aromas of baked apples, maple, and clove, float atop a crown of beige colored foam. The layered malt complexity is thanks to an impressive grain bill comprised of 2-Row, Victory, Carapils, Extra Special, Caramel 20, Malted Red Wheat, Munich, and Black malt. In addition, the use of dark candi syrup is a classic Belgian brewing technique that amplifies the caramelized malt character and imparts a dark fruit character reminiscent of raisin and fig. Nugget and Saaz hops provide just enough woodsy hop bitterness to balance. The finish is complex, yet refreshingly crisp, with caramel and dark chocolate giving way to flavors of dried plum, apricot, and allspice. A masterpiece that stands toe to toe with the best that Belgium has to offer.

Halloween is just around the corner, which means it’s time to stock up on pumpkin beer. Even if pumpkin beer is not normally your thing, we’ve got one that might change your mind. Big Muddy Pumpkin Smasher is brewed with actual pumpkins, making it one of the few pumpkin beers that truly tastes like pumpkin pie. An enduring classic that is not to be missed!

Big Muddy Pumpkin Smasher

Pouring pale amber into the glass, aromas of cinnamon, nutmeg, and clove float from the foam. Medium in body, it’s soft and creamy on the palate, evoking the richness of pumpkin pie. The finish is spicy, yet refreshingly balanced, with lingering notes of nutmeg and vanilla.

Each fall we anxiously await the arrival of “fresh” or “wet” hopped beers. While most hops are picked and processed into dried hop pellets, wet hopped beers are made with freshly picked whole cone hops. Freshly picked hops are highly perishable, so breweries need to be ready to brew within a day or two of harvest. Amazingly aromatic, a good wet hop ale is like taking a walk between the hop bines. This year’s batch of 3 Floyds Broo Doo was made with freshly picked Centennial hops expedited to Indiana from the Yakima Valley - America’s premier hop growing region!

Three Floyds Broo Doo

Pouring burnished amber orange and crowned with white foam, it’s floral and citrusy on the nose, with grapefruit and lemon peel aromatics floating from the glass. Medium in body, a touch of caramel malt sweetness is followed by a rush of citrus and pine. The finish is vibrant and bittersweet, with lasting grapefruit and tangerine.

Mention Voodoo Ranger and no doubt a lengthy list of juicy IPAs come to mind, but one of the first Voodoo Ranger releases was a pumpkin beer! Bringing new meaning to pumpkin spice, New Belgium throws some habanero chili peppers into the mix. A touch of caramel malt, a dusting of cinnamon, and the tingle of sweet heat make this a great partner for chili and BBQ.

New Belgium Voodoo Ranger Atomic Pumpkin

Pouring pale orange amber in color, the spicy aroma of cinnamon floats above a crown of tan colored foam. Medium in body, a bready malt note gives way to a richly caramelized character that’s accented by a fruity hint of habanero. The hop character here is minimal, with just enough bitterness to balance the malt sweetness. The mix of cinnamon and chili pepper produces a slow burn on the finish, which continues to build after each sip. An enduring autumnal favorite that delivers a good amount of heat without overwhelming.

Wisconsin loves their brandy. In fact, Wisconsin drinks more brandy than any other state in the U.S. It's the key ingredient in a Wisconsin-style Old Fashioned Cocktail and Central Waters Call Me Old Fashioned is an homage to this supper club staple. We've tried a lot of cocktail inspired beers over the years - this might be the best. Amidst a deep portfolio of world class beers, this is one of Central Waters’ finest creations.

Central Waters Call Me Old Fashioned

A blend of bourbon, brandy, and orange curacao barrel aged beer, this imperial red ale is brewed with cherries and seasoned with genuine Angostura bitters. Like a great cocktail, the beauty here lies in the remarkably layered, yet balanced depth of flavors. Built with a sturdy malt backbone, caramel malt sweetness is offset by the snap of bright citrus and tart cherry. This unique ale artfully combines the richness and mouthfeel of a big barrel aged beer, with the spirited lift of a classic cocktail. Make sure to enjoy cool, not cold, for the fullest expression of flavors and aromas.

Art thou ready for high adventure?! Join us as we sail upon the Sea of Swords and fill a tankard with this rum soaked elixir. New Holland and Dungeons & Dragons have once again joined forces to bring you Dragon’s Milk Reserve Coconut Rum Barrel. Decadent Dragon’s Milk stout, laid to rest in Caribbean rum barrels, then finished with 20 pounds of coconut per barrel of beer. Roll on into your local Binny’s and secure your stash, before this legendary brew disappears once again.

New Holland Dragon's Milk Reserve Coconut Rum Barrel collab with Dungeons & Dragons

Pouring nearly black in color with dark amber highlights, the nose here offers aromas of demerara syrup, vanilla bean, allspice, and nutmeg. Soft and creamy upon the tongue, a wave of toasted coconut glides across the palate, followed by flavors of dark chocolate ganache and cherry cola. The finish is bright and spirited, delivering coconut macaroon decadence atop a bed of rum-soaked toasted marshmallow.

When celebrating Oktoberfest, the modern Bavarian festbier offers a refreshing change of pace, but we still love a great old-school marzen. Half Acre’s unconventional take on this classic style incorporates two types of rye and some caramelized Belgian malt into the marzen grain bill. The rye imparts an earthy spice, while the Belgian malt adds a touch of raisin and fig-like fruitiness to the lager’s deeply layered malt profile. Half Acre’s long believed in lagers and Lager Town is one of Chicago’s finest.

Half Acre Lager Town Oktoberfest

Pouring a ruby tinged shade of dark amber and topped with beige colored foam, the aroma of freshly baked rye bread floats above the glass. Medium in body, it begins with a rush of earthy rye spice, followed by notes of toffee, raisin, and dark chocolate. A mixture of German and American hops provide balance, with a fresh herbaceous note giving way to licorice and allspice. A perfect match for hearty Oktoberfest fare like roasted chicken, knackwurst, and sauerbraten.

SHOP OKTOBERFEST MARZEN

SHOP OKTOBERFEST FESTBIER

The Women of Binny’s are back with another stunning collaborative creation. They’ve once again partnered with our friends at Three Floyds, this time for an imperial stout with some old-school reverence to the majesty of malt complexity. Built with barley from Simpson Malt, a revered English maltster that’s remained independent and family owned since 1862 - a blend of Simcoe, Cascade, and Citra hops provides a bit of citrusy bitterness for balance. After a year of oaken slumber in bourbon whiskey barrels, The Morrigan hath awakened. At 14.8% ABV, it’s a spirited force to be reckoned with, delivering a mystifying progression of flavor befitting the ancient Irish goddess for which it is named.

Three Floyds The Morrigan collaboration with Women of Binny's

Pouring black as night and crowned with mocha colored foam, aromas of vanilla bean, cocoa, and blackberry float from the glass. Pillowy soft upon the tongue, it envelops the palate with flavors of toffee, dark chocolate, black walnut, allspice, and fig. The finish is richly layered and spirited, delivering a burst of maple that gives way to spicy gingerbread, followed by flavors of buckwheat honey, licorice, and chocolate-covered orange peel. A formidable stout that bourbon lovers will not want to miss!

Have you noticed that out of the blue, everyone seems to be brewing rye IPAs again? Must all be part of some cosmic unconsciousness. TV party combines the bittersweet and citrusy character of classic Revolution IPAs with the spiciness of rye. Last time we poured this brew, it was from a bomber bottle! Time to dust off the VHS and enjoy this retro rebrew alongside your favorite cult classics.

Revolution TV Party

Sparkling golden in color and topped with white foam, the aroma of fresh lemon, orange, and grapefruit zests floats from the glass. Medium in body, it begins with a juicy burst of orange, followed by flavors of apricot, tangerine, and fresh mint. The finish is invigoratingly bold, leaving the palate awash with bittersweet grapefruit, herbaceous hops, and earthy rye spice.

Sourcing water from the famous artesian spring from which they take their name, Abita Brewing Company’s commitment to quality ingredients has cemented them a place in Louisiana’s rich culinary traditions. Louisiana is known for their love of pecans, and Abita Pecan Ale is made with real pecans, not extracts or natural flavoring. Unlike pralines or pecan pie, don’t expect boatloads of sweetness out of this seasonal release. Roasted Louisiana pecans impart a lovely, nuanced nuttiness to this remarkable amber ale.

Abita Pecan Ale

Pouring orange amber in color, aromas of toffee and honey float from the foam. Medium in body and soft across the palate, a blend of pale, biscuit, and Munich malts creates a biscuity malt richness that’s accented by flavors of caramel and pecan. Willamette hops impart a touch of earthy and herbaceous spice, making this a complex, yet refreshingly balanced brew. One of Abita’s finest creations - stock up before this seasonal disappears.

Dogfish Head Variety Pack

Dogfish Head founder Sam Calagione is a pioneering champion of American craft beer, and it all started with a brown ale made with pumpkin. This Dogfish Head Pass The Aux Variety Pack features his enduring Punkin Ale, a new IPA, and a pair of fan favorites – Indian Brown Ale & Namaste. We’re especially excited for the return of Indian Brown Ale. We’ve tasted hundreds of beers over the years, but this mash up of a Scotch Ale, an IPA, and an American Brown, delivers breathtaking complexity with finesse. First released in 1999, over two decades later, it remains an incomparable creation.

In 1997, a small Cooperstown brewery first opened their doors, hoping to introduce more Americans to the classic beer styles of Belgium. The beers of brewery Ommegang are now world-renowned, and Hennepin is one of their finest creations. Bottle conditioning with living yeast produces a softer champagne-like carbonation, adding to the luxurious mouthfeel of a beer that is both deliciously complex, yet also refreshingly dry. It’s an impeccably crafted saison – one that can stand toe to toe with the best that Belgium has to offer.

Ommegang Hennepin

Pouring polished copper in color and topped with a generous head of creamy white foam, the nose here is spicy and floral, with vibrant orange aromatics giving way to spicy coriander. Pillowy soft and plush upon the tongue, it delivers a honeyed malt character that’s accented by notes of orange and ginger. Styrian Golding and Spalter Select hops impart a spicy, earthy, and herbaceous bitterness that melds marvelously with the coriander, ginger, and grains of paradise - resulting in an adeptly balanced and refreshingly vibrant finish. Pairs wonderfully with just about anything on the table and is a must try after dinner alongside dried apricots, Comice pears, and blue cheese.

Pick up an imperial stout and there’s a good chance it features decadent adjuncts, barrel aging, or both. This was not always the case. When American craft brewers resurrected this forgotten English style, early examples boasted a complex character that was all thanks to the simple building blocks of beer – malts, hops, and yeast. If you’re looking for an old school imperial stout, Narwhal is one of the best we’ve ever tasted. It delivers a remarkable depth of flavors, yet there’s no lactose, syrups, extracts, spices, or natural flavorings. Exceptional fresh, it is vintage dated and continues to develop gracefully over time. This elusive beast is released only once a year - time to fill your cellar.

Sierra Nevada Narwhal

Pouring black as night and topped with chocolate colored foam, the nose here offers aromas of blackberry, chicory, and dark cocoa. Rich and weighty upon the tongue, it blankets the palate with bittersweet chocolate, followed by a burst of citrusy hops. The finish delves into deeply layered malt complexity, with notes of raisin, cherry, and plum fading into a molasses-soaked caress.

Four malts, three hops, and just a touch of boozy warmth – Red Skull is back, and our cup runneth over. This massive red ale harkens back to the olden days, when hop heads craved big beers with some bittering bite. Red Skull’s caramelized malt sweetness is tempered by a hefty dose of citrusy and piney hop bitterness. Imperial red ale, American strong ale, double red IPA - whatever you wanna call it, it’s a must try.

Revolution Red Skull

Pouring a captivating shade of crimson and topped with ivory colored foam, Red Skull offers a bouquet of citrusy and dank hop aromatics, with pronounced tangerine, sage, and cedar. Full in body and plush across the palate, it blankets the tongue with a deeply caramelized malt character that gives way to dark fruit and resinous pine. The massive finish is invigoratingly bold, with caramelized pineapple richness fading into a bed of lemony spruce.

The Women of Binny’s are back with their latest collaboration, a juicy creation with women-owned ERIS Brewery and Cider House. To craft this fruit-filled cider, the Women of Binny’s visited the ERIS facility in Old Irving Park. They started with ERIS E-Phoria as a base and then experimented with adding a variety of juice concentrates from Old Orchard. This Michigan company has been supplying breweries and cideries with high quality juices for decades, offering everything from popular berry and stone fruits, to exotic tropical favorites. After several rounds of blending and tasting, the winning combo of kiwi and pear was selected. Kiwi is particularly apropos given the Gala apple variety used to ferment this cider originated in New Zealand. Crack open a can and pour into a glass, for your own personal South Pacific pear-adise.

Eris Kiwis In Pear-adise collaboration with Women of Binny's

Sparkling with champagne-like color and clarity, bright apple and floral pear aromas float from the glass. It begins with a burst of juicy pear, followed by honeyed Gala apple sweetness that’s accented by a luxurious streak of vanilla. There’s just enough zesty acidity here to temper the sweetness, with touch of tangy kiwi rounding out the finish. For a simple yet superlative cocktail, try serving over crushed ice with a splash of aged rum.