Chicago Stout Releases (2018)

Luckily they had a handful left when i stopped by around 7:30 on the way to Michigan, Stratus cans were sold out though

 

I definitely grabbed 4 or 5 last time I was in cheese land. That's too good to sit on shelves.

 

Ermergherd! I hope this is true!

 

In case anyone missed it, this release got pushed back to Friday 7/7, they decided to add one more round of peppers

 

That looks like a nice stout. Before reading the linked page I saw "Une Annee" and "peppers" and was thinking if this is going where I think it is going, "Has anyone made a hot pepper sour?"

 

My stomach turned a bit just thinking about a hot pepper sour...

 

Reminds me of my college days when a friend let habanero peppers soak in vodka and then we drank the vodka... ugh.

 

"Hey guys, I have warm gin in a plastic bottle and some 7-up plus (with vitamins!). Want to have a party?"

No wonder keystone light "tasted good" back in the day.

 

Jester King and West Lakeview Liquors did a collab that was a sour with peppers and agave aged in mescal barrels called Encendia. It was really delicious. The heat actually balance pretty well with the sourness. The sour / heat combo is pretty popular in Mexico (candy, micheladas, etc.)

 

Hubbards cave mole stout supposed to drop today. I believe it is a brewery only option? Draft pours and bottles to go only from on site? Who is all interested in going? The beer itself sounds rather awesome. Goose Island (2017 BC release), Mikerphone and now HC are using almond in their stouts this year. Next big adjunct apparently

 

Imperial Mexican Biscotti Cake Break also uses almond

 

When I asked yesterday the bartender said brewery only, a pretty small batch.

Also try that grand monde 6, so much jammy berry flavor!

 

Interesting. So small batch would indicate no to go bottles, just draft only?

 

Check that last post. HC just posted.....$17 per bottle taproom only

 

Are they adding chopped nuts or using almond flour?

 

Almond flour I believe. Heading over later tonight to try it. If anyone who is at HC now and wants to share their impressions, we are all ears in this thread.

 

At HC now. This stout is like baby abraxas. One of the more complex stout offerings I have had in some time. Can literally pick out each flavor......each sip is something different, first was cinnamon, then pepper then as it warmed I get the vanilla/almond and now cherry wood bark undertone. Just awesome. How is it not packed in here? Their IPA game is on point with the best in Chicagoland and this stout to me has the mouthfeel that their others lacked. Get over here! Cheers.

 

Had one of the last pours of Raspberry Port BCS at Fulton yesterday. My palate was hit at the Cubs game but it was tasting delicious nonetheless

 

Anybody see Cassian at any of the burb Binnys?