Keeping Together

Or you could sign up for their Patreon and find out today!
Seriously though, it’s a good interview and I’m excited to see what’s happens with Keeping Together in the future.

 

Time for you to get that Pulitzer for Investigative Journalism.

 

Whatever happens with Keeping Together and Avery, I’m certain it will equal success. Hopefully Keeping Together will send beer to Chicago once Avery is able to plant roots and gets her new brewery up and running

 

"Hey Chicago, thanks for not really supporting my very special beers! Here's a drop just for you."

 

Maybe she just needed a little more saisoning.

 

Man, there are a lot of (seemingly baseless) assumptions in this thread. Her beers weren't selling and she didn't know about Chicago's weather?

Most beers do not sell out in a day, and mixed fermentation saisons certainly isn't a style that requires an instant sell out. And it's not unusual for someone in their early 30's to go live in a different city for a couple years, then move back closer to where they're originally from.

 

So much for Keeping Together. I hope her next brewery is called Ghost Breakup Brewing.

 

...are what internet forums were created for, no?

 

She commented earlier on Instagram that she is "working towards building a more permanent location for Keeping Together" but didnt say where, and that "there are several beers in process and that they will continue to be released and sold through Half Acre over the next several months".

 

Keeping Together…more like “keep in touch.”

 

So uh Averie has been dating Pat Fahey from Cicerone for a while. The Cicerone program is based here in Chicago and this was seen as a likely reason she would stay local. However, I am guessing he is the one recently let go from Cicerone per this tweet: https://twitter.com/cicerone/status/1403394255301877762

He isn't named, but after this his profile was removed from the Cicerone website and he changed his Instagram bio to remove his job title at Cicerone. Also I know a few people were upset with this action taken by Cicerone and some of those people I know to be friends with Pat. It sounds like he was previously disciplined for this action (8 years ago) and those involved were satisfied with the outcome, but the fact it was brought to light again recently (it was one of the stories on RatMagnet's insta) caused Cicerone to go ahead and fire him.. perhaps out of fear from angry internet people.

Being that he is longer employed here I could see her having even less of a reason to try to stay. Of course I don't have any first hand knowledge... just baseless assumptions of course.

 

now that’s what I call investigative beer journalism!

 

Well, this took a dark turn.

 

Meanwhile, HA breaks hearts announcing permanent closure of Lincoln shop, and now presumably, eclipses any possibility of a send-off for the Bear. *sigh*

 

BARREL-AGED SAISON WITH TOASTED COCONUT, MEYER LEMON, ORANGE, AND HONEY

6.3% ABV

NOTES OF LEMON CURD, THYME, BLACK PEPPER, AND COCONUT MACAROON. TART WITH A CREAMY CARBONATION AND A SILKY FINISH.



IT WAS LIKE A HOLIDAY IS A 6.3% ABV BARREL-AGED SAISON RE-FERMENTED WITH TOASTED COCONUT, MEYER LEMON, ORANGE, AND CONDITIONED WITH HONEY. AROMAS OF LEMON CURD, OVERRIPE PINEAPPLE, AND COCONUT MACAROON LEAD THE CHARGE, FOLLOWED BY NOTES OF THYME, BLACK PEPPER, AND A BIT OF FUNKY, CATTY PETROL. ON THE PALATE THE BEER PRESENTS LIKE A LEMON POPPY SEED CAKE—TART CITRUS WITH AN UNDERLYING VANILLA-LIKE PERCEIVABLE SWEETNESS. AS THE FIRST BARREL-AGED KEEPING TOGETHER OFFERING TO BE RELEASED, THIS BEER DRINKS WITH A MORE INTENSE AND MORE ANGULAR ACIDITY THAN THE PURELY STAINLESS STEEL BEERS THAT HAVE COME BEFORE IT, BUT STILL PROVIDES A BALANCED DRINKING EXPERIENCE WITH A MEDIUM BODY, CREAMY CARBONATION, AND A SILKY FINISH.

 

This may be the first time a brewery unabashedly included a description of petrol for their own beer.

 

I was amused when I was reading that in the description!

 

A pastry saison? Wonder if it was actually done aging or if they had to get it out of the barrels and bottled prior to vacating the brewpub. Surprised to see a release after she announced her intent to leave the state.

 

A few of hers have sounded like they have a lot in them, but so far they've all been very subtle additions only complementary to the unique components the yeast produced. I wouldn't expect this to be drastically different.

I've had coconut in one or two saisons, and wouldn't describe them as pastry either--in those that I've had that were successful, it was more like a tropical cocktail. I'd hazard a guess it won't be quite so bold an addition in this, but will love to find out first hand.