Half Acre will serve two collaboration brews made with Hop Butcher for the World: an IPA made at Hop Butcher’s current home in Darien, and a double IPA made at Half Acre’s Balmoral Avenue brewery. “We felt it was the right way for everyone involved - our staff, customers, their families - and it just feels like, at this point, all the resources are there for people to do what they need to do to protect themselves,” he said.ĭuring its final month on Lincoln Avenue, Half Acre will also serve its longtime house beer for that taproom, Space IPA, which was also made in a last hurrah this month at the brewery. There’s a piece of Colorado in it.Half Acre's original Lincoln Avenue taproom opened in 2012. I like the idea that in my head there is terroir involved and that grain has been in the Colorado ground, so for me that’s woven into the story of that beer. Plus, beer aside, emotionally we like going with someone who is grinding it out just like us and making a quality product. We use Pils malt and white wheat in a lot of our Double IPAs and we liked the sound of what Chris was offering with his Pevec Pils (used in Craniac) and his Antero White Wheat (used in Dun Dun Dun), so we gave it a go. We had heard of craft maltsters and then we listened to your story on Troubadour awhile back and that set it in motion on who we wanted to go with. And for this one we finally decided to make the call and throw all the monsters in one: Galaxy, Citra, and Amarillo. The giants, the hard-to-gets, the up-and-comers, and the experimentals. "The story is that we make a lot of hoppy beer, so we like to differentiate from beer to beer with the hops we use. I don't know Troubadour's particular malts in a way that I can specifically identify them in the beers yet (especially with all that hop action), but I can tell you they're lovely and the texture is noticeably luscious. I reached out to Jude for the rest of the details.: Kudos to the guys from Hop Butcher for giving it a whirl. And Craniac, a Nelson Sauvin and Enigma-hopped double showed up as well. And while it doesn't say it on the can, these aren't exactly collaborations-the beer exists as a way to trial some of Troubadour's small-batch maltings. And so Dun Dun Dun showed up on my desk, a Double IPA with Amarillo, Citra, and Galaxy, pouring as big and bright as ever. As he readily admits, these malts aren't cheap to produce, so most brewers tend to use them in beers with profiles that will show them off distinctly, or in a small enough percentage that they get the character they want, without having to replace their whole grain bill.īut you can't fight inspiration when it strikes. One thing I don't think of Hop Butcher for is being a candidate for Chris' micromalting. ( We just added a couple new prints of his to the shop, actually.) Hop Butcher is known for a few things: big hazy IPAs (really, really good ones), big adjunct Stouts (they poured an incredible Coffee Stout at Uppers & Downers last year), and beautiful illustrations by our friend and collaborator Dan Grzeca. A couple of those people were Jude and Jeremiah from Hop Butcher here in Chicago. I wasn't the only one charmed by his intense focus on a relatively undiscovered new trend in brewing, either. I received tons of Twitter messages, emails, and texts from people whose minds had just been opened to something new. Some anxious navel gazing, with GBH founder + creative director, Michael Kiser
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