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Festweizen Gravity Keg Tapping and Release Party!

*** Queue the polka music ***

Sure, we’re still a few weeks out until they declare “O'zapft is!” In Munich, but we're ready to get the party started. Join us tomorrow, Thursday, August 14, around 5pm in the taproom as we tap a gravity keg and start the best season in beer: Oktoberfest.

Wait? Does that say "Party wheat?" Y'all made a Oktober-Hefe? We sure did. While our annual party lager, Festbier*, will still make an appearance this year at Oktoberfestiversary, we could never make enough of it to quench the thirst of folks ready to celebrate fall (unless you want to finance an expansion so we can tie up several tanks for the months-long lagering time).

Enter: The Festweizen. Sure, lagers are cool, but we are also obsessed with Weizens. We've got Hefeweizen year-round. We've made Dunkelweizen. Hopfenweizen. Rauchweizen. Weizenbock. We employ special mash regimes, water profiles, and open fermentation to try to make right by mighty German-style wheats. Take a Saturday brewery tour and we'll tell you more.

But back to the Festweizen. We decided to put the Weizen (wheat) into the Wiesn (what the Munich locals call the place where the Oktoberfest tents are pitched), and make a party wheat for the festive season. Darker in color than our Hefeweizen, this robust wheat features notes of caramel and banana bread crust, and is complimented by aromas and flavors of clove spice, dates and banana flambé. A snuggly Hefe to take us into the fall, it’s kind of our interpretation of a PSL.

Find it on draft and in cans in our taproom, and around Chicagoland as the shelves start to fill with party beers.

* While brewed around March, it wouldn't be called a Märzen by you by-the-book folks, we make our Festbier something in-between your typical Oktoberfest Märzen and the more modern pale versions served in the tents. Anyway, we'll talk more about our Festbier when we're ready to tap it.

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August 14

IRENE’S FINER DINER POP-UP

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August 15

Curbside Bicycles Bike Repair Pop-Up