Chicago Craft Beer Week on the Mag Mile
It's one of our favorite times of the year. Chicago Craft Beer Week! We're celebrating on Michigan Avenue by offering Buckledown Brewing Clencher for just $4 (while supplies last).
Friday 5/20 Sour Sisters Takeover
Goose Islands Barrel-Aged Sour Program
Lolita 8.7% - pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels
Juliet 8.0% - fermented with wild yeasts and aged in wine barrels with blackberries, tart, fruity, complex, notes of wood, tannin, dark fruit and spice
Gillian 9.5% - brings white pepper, strawberry, and honey to a harmonious blend, partially aged in wine barrels
Halia 7.5% - farmhouse ale aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches.
Friday 5/27 Avery Brewing Night
Vanilla Bean Stout 10.8% - a double dose of vanilla derived from both fresh Bourbon barrels and the trio of Tonga, Ugandan, Mexican whole vanilla beans, complemented by essences of chocolate, caramel and molasses to round out this luxuriously silky stout.
Perzik Saison 6.4% - a classic saison - dry, crispy, fruity, spicy and refreshing with a dose of summer - peaches!
Maharaja Double IPA 10.5% - hops and malts as his servants, he rules both with a heavy hand; tangy, vibrant, pungent
Allagash Victor 8.3% - fermented with wine yeast, pale copper hue, medium body, vinous character, spicy tart finish
Allagash Victoria 9% - chardonnay grapes, pilsner malt, lightly hopped with Fuggles and Hallertau, fermented with strain of wine yeast
Left Hand Wake Up Dead 10.2% - hints of raisins, black licorice, coffee, dark chocolate, earthy, herbal hop notes
Seattles Cider Gin Botanical 6.5% - fermented with spent gin botanicals from Batch 206 Distillery, semi-dry cider showcasing lemon, orange rind, juniper, cucumber and verbena
Three Floyds Zombie Dust 6.2% - intensely hopped and gushing undead pale ale
We also partnered with our friends at Duvel, Ommegang, and and are kicking off the summer with a #CCBW Beer Dinner on Wednesday May 25th. There will be six food courses, served alongside six different craft beers, and brewery reps and head Chef Brett Neubauer will be on hand to share food and drink knowledge and make sure everyone has a great time.