Author Topic: Illuminated Brew Works- Chicago  (Read 666 times)

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Offline rhoadsrage

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Illuminated Brew Works- Chicago
« on: January 25, 2016, 05:06:13 PM »
Tap takeover debuting Son of Toucan Sam...

We've been huge fans of the Haywood Tavern since they opened to high praise last year.  Their mix of a great bar serving upscale Spanish and Italian influenced food hit us right between the eyes. 

So, when Chef Rodney approached us about doing a collaboration, we didn't hesitate.

This Wednesday we'll be celebrating that collaboration, the Son of Toucan Sam.  This is a high-concept beer full of gymnastics that, much to our pleasant surprise, landed it's Triple-Lindy with a  pretty stellar finish. 

The idea was to take the technique of a german bock - rich but dry, developing flavors over an extended boil as opposed to a complex grain bill - and then add one of Chef Rodney's favorite spice blends.  The spice blend is his "fruit loop blend" of corriander, fennel & white pepper which creates a distinctly fruit-loopy nose when combined with charred orange rind.  Finally, we finished off this beautiful mutant with Rochefort's abbey yeast. 

The result is a gorgeous, ruby-hued beer that unwinds in complexity before disappearing without a trace.  We've really never had anything quite like it.
We'll be tapping the Son of Toucan Sam Wednesday night along with Fnord (7.4% Wit), 2 Headed Dog (5.6% Extra Special Belgian), Slyman (4.3% Table Beer) & a barrel-aged Black Maw (8.3% Black Abbey Stout).  Chef Rodney will be preparing some food to pair with these lovely accelerants.

Here's the facebook page if you need more info:
"Everyone has a plan until they get punched in the mouth."  --Mike Tyson