Beeronaut's Chicago weekend: January 6 to 8

Beeronaut's Chicago weekend: January 6 to 8
This month at Haymarket Brewing

And hey, we have a little space for a while, so I'm previewing an upcoming event at the end:

Through January

Stout Fest 2012
Quenchers Saloon, 2401 N. Western Ave., Chicago (773) 276-9730
Our favorite beer event of the season is here: Stout Fest 2012. During January, we will be offering 24 delicious stouts on tap. We tapped the first 12 stouts at Midnight on New Year's Eve. We plan to tap the next batch of 12 on Sunday, January 15th. Here’s a list of the great brews we’ll be offering:

Watch this space for the next two rounds, to be tapped January 15.

Friday, January 6

12:00 p.m. Daly Double release
Half Acre Brewery & Craft Beer Emporium, 4257 N. Lincoln Ave., Chicago (773) 248-4038
The Daly Double is a beer we brewed for a friend that recently passed. Terry Daly was a lover of hops & huskies and we pulled out the hop stops on this brew to bring it to you the way we hoped Terry would enjoy. We release it this Friday at 12noon. This is a kickass beer to begin the new year. If you enjoy melting taste buds with hop resins, then pop by for a bit of this brew. 22 oz. bottles: $7.99 Growler fills: $15 ($19 w/ growlers).

4:00 p.m. Firestone Walker XV Anniversary Tapping
Northdown Cafe & Taproom, 3244 N. Lincoln Ave., Chicago (773) 697-7578
Join us Friday for a rare beer tapping! At 4:00 p.m., we’ll start pouring Firestone Walker’s 15-Year Anniversary blend.
Here’s what they have to say about it:

As a finished beer, XV is alive with amazing complexity and yet it is quite possibly the most integrated and seamless blend yet. Looking at a blend of 8 beers on paper at first looks chaotic and potentially disjointed; however, a closer look reveals and interesting theme: 76% Barley Wine style beers, 19% Stout and 5% Imperial IPA. XV introduces our new blonde barley wine Helldorado with flavors of lavender honey liqueur. The well established DDBA delivers its signature American toasted oak, English caramel toffee and light leather nuances. 2010 vintage Sticky Monkey folds
in brown sugar, maple, cinnamon, ginger and ripe figs. Parabola brings the familiar flavors of roasted dark cocoa, and chocolate covered cherries. Velvet Merkin carries silky milk chocolate, toasted coconut and creamy textures. Good Foot and Bravo add assertive barley wine warmth and lush barrel derived vanilla bean notes. The game changer this year is the addition of Double Jack to the blend. Come early, it won’t last long!

Saturday, January 7

4:00 - 5:30 p.m. To Cure a Hangover - Drinking and Writing Brewery
Haymarket Pub & Brewery, 737 W. Randolph St, Chicago (312) 638-0700
The Drinking & Writing Theater at Haymarket Pub and Brewery presents Drinking & Writing Volume III, To Cure A Hangover! Steve and Sean explore possible morning-after cures in their performance about the unpleasant consequences of the bibulous life. Self-loathing prose from John Cheever and Charles Bukowski--two monumental drinker-writers at opposite ends of the socioeconomic spectrum--is intertwined with tales of the writer-performers' experiments in thwarting a hungover "poor sense of well-being" (quite unlike the "false sense of well-being" that gets an overimbiber in trouble). Cures involve cabbage, Pedialyte, intimacy, and various combinations of chorizo and eggs; audience-participation bits are rewarded with free drinks. Benjamin and Mosqueda neither glorify nor repudiate the hard-drinking life--after all, sh!t-faced happens. The shows runs every Saturday through February 11. For tickets and information go to

Sunday, January 8

10:00 a.m. - 2:00 p.m. 3 Floyds Beer Brunch
SmallBar Fullerton, 1415 West Fullerton, Chicago, (773) 525-2727
Join us for another in our series of Beer Brunches. This month we feature the "not normal" brews of Three Floyds! Reservations strongly encouraged; Contact to save your seat today! We’ll have four fun dishes paired with four great Three Floyds beers as well as our normal brunch menu. It’s all a la carte, mix-and-match so you can have fun trying all the beers and brunch items however you see fit.
: spicy curried goat sausage on a bun, with pulled spaghetti squash slaw, and garlic confit potatoes.suggested pairing Jinx Proof soft scotched egg over baked polenta, hand made beef sausage, roman gnocchi and Welsh rarebit. suggested pairing: Robert The Bruce. Spicy buttermilk fried frog legs with over easy egg sauce and shoestring potatoes. suggested pairing: Hessian Smog ESB. Shepherds pie, Swan Creek lamb, rutabaga, pearl onions and table carrots in Black Sun gravy baked under Yukon puree. Suggested pairing: Black Sun Stout. Facebook info

Coming Up:

January 21, 2:00 - 7:00 p.m.: Brew Ho Ho
Chef Won Kim and his crew of home brewers are ready for another installment of the only event in Chicago to highlight home brewing! The Brew Ho Ho will feature (8) home brewers, each paired with a variety of edible baked treats. Featured brewers include: Brutally Honest Brewing, Powell Brewing, Big Dick's, Soma Ale Works, Corazon Brewing, Rockwell Brewing, 2nd Story Farmhouse, and New Oberpfalz Brewing.

The Brew Ho Ho (known in previous years as the Brew Hey Hey and Brew Ha Ha) promises to deliver rare, one-of-a-kind beers that you can’t find anywhere else. If the beer and baked goods aren’t enough, attendees can enjoy Angel’s Envy, an artisan bourbon from Master Distiller Lincoln Henderson, that’s aged for four to six years in American white oak barrels and three to six additional months in hand-selected port casks.

For $20, attendees will sample each of the (10) beers and Angel’s Envy bourbon and enjoy 5 baked treats. The event is open to the public, but attendees must RSVP to to find out the location and more information. Facebook.

(Beeronaut says: some of these guys aren't just homebrewers, they're planning to open up commercial brew spaces, even if at the "nano" level, this year or next. So this is a chance to say you knew them when.)

Follow me on Twitter, Google+ or my new Facebook fan page. For future events in first draft, check my Google calendar.

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