Used to be that a beer aged in wood was a rare shelf find, but now you can’t throw a bottle cap without hitting one. For this episode, we have five barrel-aged “Chicago” beers, and the results are…unexpected.
Not so long ago, Craig took the midnight train to Georgia and came back with a bushel of tasty beers. Here we drink five of them and throw in a few brief interviews, including yeast talk with Ford from Orpheus, and chattin’ beer styles with Joran from Three Taverns.
Mike Pallen is releasing instant classics on a regular basis, and since the rabid fans demanded it, we drink some “updated” versions of his beers from our recent go-round with Mikerphone – with one bonus “track.”
Just a spit trail east of Cowshit Corner in Newcastle, Maine, Oxbow Brewing has been making actual farmhouse beers since 2011. We’re lucky to try five of their low-SRM ales – most of them thanks to David Leshinski – and talk about what makes them unique.