Off Color Brewing

We brew beer. Sometimes we do other stuff, but not as well.

We don't have a tap room or bar and if you can't stop by our bottle shop, you can click the link below and...

Find our beer in Chicagoland

To find it beyond... you're on your own


Farmhouse Ale

When you brew as much as we do, sometimes we get tired of telling the yeast what to do. For Apex Predator Farmhouse Ale, we pitch the yeast cold, turn off the temperature control, and let the yeast do it's thing. To our delight, it spat out the sweet scent of juicy fruit wafting from a frothy, white mane. Brewed only with grain and sugar unencumbered by the heat of the kiln, we create a hazy, golden body. Apex Predator gets its teeth from a generous Crystal dry-hopping that completes the dry finish with a fruity bite. Pounce on the opportunity to let it part your lips and you may find yourself at the top of the food chain.

Availability: Year-round Draft and Bottles

ABV: 6.5%   |    IBU: 35

Malts: Pils and Flaked Wheat

Hops: Crystal and Sterling

Secret Techniques: Free rise fermentation and prey selection

Dry Hopped Lager John likes bees. John's like of bees led him to hanging out with other people who like bees. Some of the other people who like bees work at The Field Museum. The Field Museum was opening a bistro and bar. John was opening a brewery. And that is pretty much the story of how Off Color and The Field Museum collaborated to make this crisp, clean pilsner with a dry-hopped bite far inferior to Sue's. ABV: 5.0% Gravity: 11.5 dP IBUs: 35 Malts: Pils, Carapils, Pale Malt Hops: Herkules, Tettnang, Hersbrucker Secret Ingredient: Discover

Dry Hopped Lager

John likes bees. John's like of bees led him to hanging out with other people who like bees. Some of the other people who like bees work at The Field Museum. The Field Museum was opening a bistro and bar. John was opening a brewery. And that is pretty much the story of how Off Color and The Field Museum collaborated to make this crisp, clean pilsner with a dry-hopped bite far inferior to Sue's.

ABV: 5.0%

Gravity: 11.5 dP

IBUs: 35

Malts: Pils, Carapils, Pale Malt

Hops: Herkules, Tettnang, Hersbrucker

Secret Ingredient: Discover

Gose Style Beer

Most brewers spend a lot of time and effort keeping lactobacillus out of their breweries; it was the first thing we brought in (it still has to stay in the corner though). We blend together two different beers to make Troublesome. The first is a somewhat uninteresting wheat beer and the second is an overly acidic & funky beer fermented solely with lactobacillus. We blend the two beers together with coriander and salt at the tail end of fermentation to create a mild, lemony tartness and a fuller sensation of mouthfeel. And yes, it's hard to make. 

Availability: Year-round Draft and Bottles

ABV: 4.3%   |    IBU: 10

Hops: Northern Brewer

Malts: Pils, Wheat Malt, Flaked Wheat, Flaked Oats

Secret Ingredients: Coriander and Lactobacillus


Other Beers Out There Now...

Finnish Style Sahti A long time ago in Finland, a bunch of Finnish dudes built a sauna. It was nicer in there than it was outside, so they stayed in there until they ran out of beer. When they ran out of beer they still didn't want to go outside so they decided it would be better if they just started brewing their beer in the sauna. And so began the tradition of brewing this Finnish style beer in saunas. Chock full of rye and juniper and spicy yeast esters, our sahti might inspire you to build your own sauna to ride out this winter. ABV: 7.0%  |    IBU: 20 Malts: Pils, CaraRye, Rye Malt, Carapils, Red malt, Roasted barely Hops: Nugget Secret Ingredients: Juniper Berries

Finnish Style Sahti

A long time ago in Finland, a bunch of Finnish dudes built a sauna. It was nicer in there than it was outside, so they stayed in there until they ran out of beer. When they ran out of beer they still didn't want to go outside so they decided it would be better if they just started brewing their beer in the sauna. And so began the tradition of brewing this Finnish style beer in saunas. Chock full of rye and juniper and spicy yeast esters, our sahti might inspire you to build your own sauna to ride out this winter.

ABV: 7.0%  |    IBU: 20

Malts: Pils, CaraRye, Rye Malt, Carapils, Red malt, Roasted barely

Hops: Nugget

Secret Ingredients: Juniper Berries

Marshmallow Imperial Stout Amager Bryghus and West Lakeview Liquors Collaboration When we launched BorrachaBaker made us some s'mores shaped like dinosaurs for our launch event. Then, we made an imperial stout with graham flour, marshmallow fluff, vanilla, and cocoa nibs with Amager and West Lakeview Liquors. Then, we brought this beer to the Brewpub Shootout and paired the beer named after the food with a food the beer wasn't named after. People were confused and named it best beer (or was it food?) at the Shootout.  Availability: Draft and Bottle in the winter ABV: 10.5%   |    IBU:40 Malts: Pale, Vienna, Wheat, Cara II, Extra Special, Flaked Oats, Dark Chocolate, Black, Roasted Barley Hops: Nugget Secret Ingredients: Marshmallow fluff, vanilla beans, molasses, graham flour, cocoa nibs

Marshmallow Imperial Stout

Amager Bryghus and West Lakeview Liquors Collaboration

When we launched BorrachaBaker made us some s'mores shaped like dinosaurs for our launch event. Then, we made an imperial stout with graham flour, marshmallow fluff, vanilla, and cocoa nibs with Amager and West Lakeview Liquors. Then, we brought this beer to the Brewpub Shootout and paired the beer named after the food with a food the beer wasn't named after. People were confused and named it best beer (or was it food?) at the Shootout. 

Availability: Draft and Bottle in the winter

ABV: 10.5%   |    IBU:40

Malts: Pale, Vienna, Wheat, Cara II, Extra Special, Flaked Oats, Dark Chocolate, Black, Roasted Barley

Hops: Nugget

Secret Ingredients: Marshmallow fluff, vanilla beans, molasses, graham flour, cocoa nibs

Class War | 10% Gotlandsdricka Gotlandsdricka, or Gotlandsdricke, is the indigenous farmhouse ale of Gotland, the largest island in Sweden. A cousin to the Finnish Sahti, it's similarly kept alive by a handful of old men and very much in danger of dying off with them. Was taught how to make it by the head brewer at Nårke over the course of several, several beers where he made me run through several books he had with him a the bar despite the fact that a) they were in Swedish b) there were no pictures and c) I don't speak Swedish. Undeterred, he carried on and felt it was very important to discuss the tradition of brewing dricke and also that there are different sexes of juniper trees. Our version is deeply spicy with both malted and unmalted rye and a hefty addition of juniper but, while rich, finishes dry and fruity thanks to a large honey addition and a portion of malt Dave smoked by hand over pear wood in the backyard. ABV is deceptive and balances against the stonefruit sweetness of dark munich. At 9.5% it should leave you well prepared for the brave new world we're heading into or at least blissfully despondent. Just remember, vikings didn't have health insurance either. Gonna go ahead and guess lots of us won't anymore, so we have priced Class War accordingly. Brewing for the proletariat.

Class War | 10% Gotlandsdricka

Gotlandsdricka, or Gotlandsdricke, is the indigenous farmhouse ale of Gotland, the largest island in Sweden. A cousin to the Finnish Sahti, it's similarly kept alive by a handful of old men and very much in danger of dying off with them. Was taught how to make it by the head brewer at Nårke over the course of several, several beers where he made me run through several books he had with him a the bar despite the fact that a) they were in Swedish b) there were no pictures and c) I don't speak Swedish. Undeterred, he carried on and felt it was very important to discuss the tradition of brewing dricke and also that there are different sexes of juniper trees.

Our version is deeply spicy with both malted and unmalted rye and a hefty addition of juniper but, while rich, finishes dry and fruity thanks to a large honey addition and a portion of malt Dave smoked by hand over pear wood in the backyard. ABV is deceptive and balances against the stonefruit sweetness of dark munich. At 9.5% it should leave you well prepared for the brave new world we're heading into or at least blissfully despondent. Just remember, vikings didn't have health insurance either. Gonna go ahead and guess lots of us won't anymore, so we have priced Class War accordingly. Brewing for the proletariat.

I'm Sorry | 7.2% Belgian Ale brewed with roses The aroma at first blush is a layered cloudburst of flowers, nectar, and white fruits offered in apology to the onslaught of flavors of peach, Juicy Fruit gum, and rose petals which quickly evaporates off the tongue leaving a delectable dry finish and sense of euphoria that comes with a return to the good graces of one's stung love.

I'm Sorry | 7.2% Belgian Ale brewed with roses

The aroma at first blush is a layered cloudburst of flowers, nectar, and white fruits offered in apology to the onslaught of flavors of peach, Juicy Fruit gum, and rose petals which quickly evaporates off the tongue leaving a delectable dry finish and sense of euphoria that comes with a return to the good graces of one's stung love.

Myshka | 3.5% Russian Serf Stout Russian Folktales was a collection of, well, Russian folktales put together in the same vein as Brother's Grimm work on Grimm's Fairytales. Included is The Gigantic Turnip by Aleksey Tolstoy (no, not the one you're thinking of...but they are distant relatives. This one exposed the Nazis for being awful and was instrumental for the Nuremberg Trials). The story tells the tale of a farmer who grows a turnip so big he can't pull it out of the ground. So the grandmother pulls on the grandfather who pulls on the turnip. They can't pull it out of the ground so to granddaughter pulls on the grandmother who pulls on the grandfather who pulls on the turnip. Then the dog pulls on the granddaughter. And the cat pulls on the dog. You get it and in Russian they all rhyme. Finally, the smallest, weakest creature on the farm comes along, our intrepid little mouse, and with her help they accomplish their goal through collective action. We honor her with this smallest, weakest Russian Imperial Stout made for us little people just trying to get along, pulling up turnips. Also, we put Russian Serf Stout on the label because we got a lot of emails from people arguing you can't make a 3.5% RIS and we don't feel like going through all that again.

Myshka | 3.5% Russian Serf Stout

Russian Folktales was a collection of, well, Russian folktales put together in the same vein as Brother's Grimm work on Grimm's Fairytales. Included is The Gigantic Turnip by Aleksey Tolstoy (no, not the one you're thinking of...but they are distant relatives. This one exposed the Nazis for being awful and was instrumental for the Nuremberg Trials). The story tells the tale of a farmer who grows a turnip so big he can't pull it out of the ground. So the grandmother pulls on the grandfather who pulls on the turnip. They can't pull it out of the ground so to granddaughter pulls on the grandmother who pulls on the grandfather who pulls on the turnip. Then the dog pulls on the granddaughter. And the cat pulls on the dog. You get it and in Russian they all rhyme. Finally, the smallest, weakest creature on the farm comes along, our intrepid little mouse, and with her help they accomplish their goal through collective action. We honor her with this smallest, weakest Russian Imperial Stout made for us little people just trying to get along, pulling up turnips.

Also, we put Russian Serf Stout on the label because we got a lot of emails from people arguing you can't make a 3.5% RIS and we don't feel like going through all that again.

Hyper Predator | 6.5%abv Coffee Farmhouse Ale When you are a Farmhouse Ale the top of the food chain, you ingest everything in sight. SOMETIMES coffee bean are in sight. WHEN YOU INGest those, it takes you to a whole 'nother trophic level. THEN YOU ARE ON TOP OF THE TOP. WHEN YOU GET ON TOP OF THE TOP IT'S HARD TO COME BACK DOWN. BUT WHY COME DOWN? YOU ARE ALREADY AT A DIFFERENT LEVEL! MAN, THIS COFFEE FARMHOUSE ALE IS GOOD!!! WHY AM I FEELING MY HEART THIS MUCH!? No, but really: 0ur well-loved Farmhouse Ale, Apex Predator, gets a coffee kick. Metric Coffee's effervescent Ethiopia Hambela Abeba Genet contributes notes of jasmine, lime, honey, and berries. A bright, refreshing coffee beer: who knew?

Hyper Predator | 6.5%abv Coffee Farmhouse Ale

When you are a Farmhouse Ale the top of the food chain, you ingest everything in sight. SOMETIMES coffee bean are in sight. WHEN YOU INGest those, it takes you to a whole 'nother trophic level. THEN YOU ARE ON TOP OF THE TOP. WHEN YOU GET ON TOP OF THE TOP IT'S HARD TO COME BACK DOWN. BUT WHY COME DOWN? YOU ARE ALREADY AT A DIFFERENT LEVEL! MAN, THIS COFFEE FARMHOUSE ALE IS GOOD!!! WHY AM I FEELING MY HEART THIS MUCH!?

No, but really: 0ur well-loved Farmhouse Ale, Apex Predator, gets a coffee kick. Metric Coffee's effervescent Ethiopia Hambela Abeba Genet contributes notes of jasmine, lime, honey, and berries. A bright, refreshing coffee beer: who knew?


BEERS WE MADE THAT WE'LL MAKE AGAIN... PROBABLY

Berliner Weisse Troublesome's meaner cousin will flail your tongue as hard as he can, but being such a little guy, you'll probably just pucker a bit. Spawned through an overnight kettle souring with our house lactobacillus culture, the wort emerges furious at what we did to it. Then, just because, we pitch a saison yeast and allow it to free rise to it's further distain. It comes out angrier than... uh, angrier than... well, something really angry. But at 3.8% ABV there's no reason for you to be too afraid. Availability: Summer/Fall. Draft and bottles ABV: 3.8% | IBU: 3ish? Malts: Pils, Wheat, Flaked Wheat Hops: A little Secret Ingredients: Lactobacillus, Napoleon complex

Berliner Weisse

Troublesome's meaner cousin will flail your tongue as hard as he can, but being such a little guy, you'll probably just pucker a bit. Spawned through an overnight kettle souring with our house lactobacillus culture, the wort emerges furious at what we did to it. Then, just because, we pitch a saison yeast and allow it to free rise to it's further distain. It comes out angrier than... uh, angrier than... well, something really angry. But at 3.8% ABV there's no reason for you to be too afraid.

Availability: Summer/Fall. Draft and bottles

ABV: 3.8% | IBU: 3ish?

Malts: Pils, Wheat, Flaked Wheat

Hops: A little

Secret Ingredients: Lactobacillus, Napoleon complex

Berliner Weisse with Yuzu Fruit Our kettle soured, free rise fermented Berliner Weisse with Yuzu fruit. It's ok to enjoy yuzu again! Availability: Summer, Draft and bottles ABV: 3.8% | IBU: 3ish? Malts: Pils, Wheat, Flaked Wheat Hops: A little Secret Ingredients: Lactobacillus and Yuzu (duh!)  

Berliner Weisse with Yuzu Fruit

Our kettle soured, free rise fermented Berliner Weisse with Yuzu fruit. It's ok to enjoy yuzu again!

Availability: Summer, Draft and bottles

ABV: 3.8% | IBU: 3ish?

Malts: Pils, Wheat, Flaked Wheat

Hops: A little

Secret Ingredients: Lactobacillus and Yuzu (duh!)

 

Chicha de Molle inspired ale  We have some friends over at the Field Museum because they like animals and beer and stuff and we like animals and beer and stuff. We started saying we should work on making different beers together from countries other than England and Germany. It just so happened Dr. Ryan Williams was part of a team who discovered an ancient brewery in Cerro Baúl, Peru. They found a mill, boiling and fermenting vats and remnants of molle berries all around the brewery. You can read about it here. So we thought it would be fun to try to make a beer inspired by the ancient drink known as chicha de molle. All we had to do was import some purple corn from Peru, mill it up, spice it with molle berries and pump the beer into the closest thing we had to a ceramic vat, which is our old, beat up lactobacillus tank. What came out was a beer-like drink with a dry, grainy funk and pepper spiciness, plus it was deep purple in color with pink foam lacing. Made us wonder if the Wari's wished they drank out of glassware rather than ceramics. Availability: dependent on Peruvian purple corn availability ABV: 4.0% | IBUs: Negligible  Malts: Pils, Peruvian Purple Corn, Honey Malt Hops: The Green Kind Secret Ingredient: Molle Berries, Excavation

Chicha de Molle inspired ale 

We have some friends over at the Field Museum because they like animals and beer and stuff and we like animals and beer and stuff. We started saying we should work on making different beers together from countries other than England and Germany. It just so happened Dr. Ryan Williams was part of a team who discovered an ancient brewery in Cerro Baúl, Peru. They found a mill, boiling and fermenting vats and remnants of molle berries all around the brewery. You can read about it here. So we thought it would be fun to try to make a beer inspired by the ancient drink known as chicha de molle. All we had to do was import some purple corn from Peru, mill it up, spice it with molle berries and pump the beer into the closest thing we had to a ceramic vat, which is our old, beat up lactobacillus tank. What came out was a beer-like drink with a dry, grainy funk and pepper spiciness, plus it was deep purple in color with pink foam lacing. Made us wonder if the Wari's wished they drank out of glassware rather than ceramics.

Availability: dependent on Peruvian purple corn availability

ABV: 4.0% | IBUs: Negligible 

Malts: Pils, Peruvian Purple Corn, Honey Malt

Hops: The Green Kind

Secret Ingredient: Molle Berries, Excavation

Biere de Garde Inspired by our brewery puppy, Hops, Biere de Guard Dog seems sweet enough will a strong malt presence lead by Munich and Vienna malts. But at 7.3% ABV, it packs a bite. Just ask our delivery guy! Availability: This fall; draft only ABV: 7.3%   |   IBUs: 20 Malts: Pils, Vienna, Dark Munch Hops: Chinook, Strisselspalt Secret Ingredients: Territorial Aggression

Biere de Garde

Inspired by our brewery puppy, Hops, Biere de Guard Dog seems sweet enough will a strong malt presence lead by Munich and Vienna malts. But at 7.3% ABV, it packs a bite. Just ask our delivery guy!

Availability: This fall; draft only

ABV: 7.3%   |   IBUs: 20

Malts: Pils, Vienna, Dark Munch

Hops: Chinook, Strisselspalt

Secret Ingredients: Territorial Aggression

Dark Honey Ale Just cause it's dark and German doesn't mean it's an alt. Based on the obscure Kottbusser style of beer, this surprisingly dry beer retains all the aroma and nuance of honey (from bees) and molasses (not from bees) creating a perception of sweetness through cool, controlled fermentation. Because we're sweet enough damn it.  Availability: Year-round Draft and Bottles ABV: 5.3%   |    IBU: 18 Hops: Strisselspalt, Nothern Brewer, Hallertau Hersbrucker Malts: Pils, Dark Munich, Wheat Mal, Chocolate Malt, Flaked Oats Secret Ingredients: Honey and Molasses

Dark Honey Ale

Just cause it's dark and German doesn't mean it's an alt. Based on the obscure Kottbusser style of beer, this surprisingly dry beer retains all the aroma and nuance of honey (from bees) and molasses (not from bees) creating a perception of sweetness through cool, controlled fermentation. Because we're sweet enough damn it. 

Availability: Year-round Draft and Bottles

ABV: 5.3%   |    IBU: 18

Hops: Strisselspalt, Nothern Brewer, Hallertau Hersbrucker

Malts: Pils, Dark Munich, Wheat Mal, Chocolate Malt, Flaked Oats

Secret Ingredients: Honey and Molasses

Coffee DinoS'mores (2017) Every year we team up with a different roaster to make new friends and see how different roasters and small businesses operate. We couldn't be more excited to be working with Passion House Coffee Roasters this year. During cupping, we fell in love with two different coffees and how they both added something unique. So we blended them. The first bean, an heirloom varietal hailing from the Sidamo region in Ethiopia, provides floral notes and citrusy acidity.  The second bean, a mix of Bourbon and Catuai varietals from a microlot in the La Paz region of Honduras, gives a chocolatey sweetness and heavy body to the coffee.  Together, these coffees show great balance, the pinnacle of careful work on the part of farmer, roaster, and brewer. Coffee Dinosmores (2016) | 10.5%abv We worked with Metric Coffee this for this years Coffee Dinosmores. Looking to highlight and expand upon the roasty, smokey aspect of the beer we chose a single origin bean from Sumatra - Ibu Rumani with classic dominant chocolate, pipe tobacco and cherry notes because big, dumb stupid flavors in the right proportions can be delicate and nuanced as well.

Coffee DinoS'mores (2017)

Every year we team up with a different roaster to make new friends and see how different roasters and small businesses operate. We couldn't be more excited to be working with Passion House Coffee Roasters this year. During cupping, we fell in love with two different coffees and how they both added something unique. So we blended them. The first bean, an heirloom varietal hailing from the Sidamo region in Ethiopia, provides floral notes and citrusy acidity.  The second bean, a mix of Bourbon and Catuai varietals from a microlot in the La Paz region of Honduras, gives a chocolatey sweetness and heavy body to the coffee.  Together, these coffees show great balance, the pinnacle of careful work on the part of farmer, roaster, and brewer.

Coffee Dinosmores (2016) | 10.5%abv

We worked with Metric Coffee this for this years Coffee Dinosmores. Looking to highlight and expand upon the roasty, smokey aspect of the beer we chose a single origin bean from Sumatra - Ibu Rumani with classic dominant chocolate, pipe tobacco and cherry notes because big, dumb stupid flavors in the right proportions can be delicate and nuanced as well.

Beers from Days Past...

French Style Saison   A beret-wearing, baguette-eating, mustached farmhouse ale made with French malts, French saison yeast, and Australian hops... what? Availability: Fall 2015 in mostly bottles ABV: 6.5%   |   IBUs: 25 Malts: Pils, Wheat, Special Aromatic Hops: Nelson Sauvin Secret Ingredients: Google Translate  

French Style Saison

 

A beret-wearing, baguette-eating, mustached farmhouse ale made with French malts, French saison yeast, and Australian hops... what?

Availability: Fall 2015 in mostly bottles

ABV: 6.5%   |   IBUs: 25

Malts: Pils, Wheat, Special Aromatic

Hops: Nelson Sauvin

Secret Ingredients: Google Translate

 

Blueberries Feel Pain American Wild Ale Fermented with Blueberry Juice 8.1% Alc/vol MALTS: Pils, Wheat, Vienna, Spelt HOPS: Nugget, Sterling SECRET INGREDIENTS: Blueberry juice, Native yeast harvested from blueberry skins One mid-summer day, John and a group of furry cohorts we navigating through a blueberry field. Suddenly one of his furry friends, who had just gone through a difficult breakup, started bashing blueberries with a mallet. John said to the creature, "Friend, fret not for we will bring these blueberries back to the brewery and save them for you to snack on later." John put the blueberries by his desk and then forgot about them. As days turned to weeks, the blueberries began to ferment, as stuff by John's desk tends to do. As weeks turned to months, a spicy, almost peppery aromatic began wafting from the corner. Re-discovering the blueberries, John decided to try and make a beer with them. Also because he wanted to play off out like that was his plan the whole time. Now that the beer is here, we can only look back at that faithful day with joy and be thankful about that furious, furry creature.  

Blueberries Feel Pain

American Wild Ale Fermented with Blueberry Juice

8.1% Alc/vol

MALTS: Pils, Wheat, Vienna, Spelt

HOPS: Nugget, Sterling

SECRET INGREDIENTS: Blueberry juice, Native yeast harvested from blueberry skins

One mid-summer day, John and a group of furry cohorts we navigating through a blueberry field. Suddenly one of his furry friends, who had just gone through a difficult breakup, started bashing blueberries with a mallet. John said to the creature, "Friend, fret not for we will bring these blueberries back to the brewery and save them for you to snack on later." John put the blueberries by his desk and then forgot about them. As days turned to weeks, the blueberries began to ferment, as stuff by John's desk tends to do. As weeks turned to months, a spicy, almost peppery aromatic began wafting from the corner. Re-discovering the blueberries, John decided to try and make a beer with them. Also because he wanted to play off out like that was his plan the whole time. Now that the beer is here, we can only look back at that faithful day with joy and be thankful about that furious, furry creature.

 

Belgian Dark Strong A big ole' dark beer filled with ethanol (and stone fruit esters) Availability: Late fall to winter  ABV: 9.5% | IBUs: 28 Malts: Pils, Dark Munich, Oats, Dark Crystal Hops: Nugget Secret Ingredients: Dark Candi Syrup

Belgian Dark Strong

A big ole' dark beer filled with ethanol (and stone fruit esters)

Availability: Late fall to winter 

ABV: 9.5% | IBUs: 28

Malts: Pils, Dark Munich, Oats, Dark Crystal

Hops: Nugget

Secret Ingredients: Dark Candi Syrup

Belgian Style Tripel A bright, but strong Belgian Style Tripel with a heavy dose of Sorachi Ace hops brewed with the Chouffe yeast strain producing spicy yeast esters paired with a mandarin orange hop profile. ABV: 8.5% | IBUs: 25 Malts: Pils Hops: Nugget, Sorachi Ace Secret Ingredients: No biting, scratching, kicking, of hair pulling

Belgian Style Tripel

A bright, but strong Belgian Style Tripel with a heavy dose of Sorachi Ace hops brewed with the Chouffe yeast strain producing spicy yeast esters paired with a mandarin orange hop profile.

ABV: 8.5% | IBUs: 25

Malts: Pils

Hops: Nugget, Sorachi Ace

Secret Ingredients: No biting, scratching, kicking, of hair pulling

Saison Wet hopped with Michigan Crystal hops... because wet hops are better than dry hops! (Well, maybe they are not better, but the certainly are not worse.)

Saison Wet hopped with Michigan Crystal hops... because wet hops are better than dry hops! (Well, maybe they are not better, but the certainly are not worse.)

Biere de Miel John likes gin, but John makes beer. To reconcile these two things, John made a Bee's Knees cocktail inspired honey saison made with gin spices and lemon juice.  Availability: Now, and maybe later; Draft and Bottles ABV: 7.5%   |    IBU: 15 Malts: Pils and Flaked Wheat Hops: Liberty, Santiam, Sorchi Ace Secret Ingredients: Honey, Lemon Zest, Lemon Juice, Juniper, Coriander, Chamomile, and Rose Hips

Biere de Miel

John likes gin, but John makes beer. To reconcile these two things, John made a Bee's Knees cocktail inspired honey saison made with gin spices and lemon juice. 

Availability: Now, and maybe later; Draft and Bottles

ABV: 7.5%   |    IBU: 15

Malts: Pils and Flaked Wheat

Hops: Liberty, Santiam, Sorchi Ace

Secret Ingredients: Honey, Lemon Zest, Lemon Juice, Juniper, Coriander, Chamomile, and Rose Hips

 

15 Feet|  3.2% ABV  

Applewood Smoked Wheat Beer

We brew this beer with 100% applewood smoked wheat to drink during brew days. Small so we can drink all day, but alluring enough to hold our attention. The only problem is no one makes applewood smoked wheat malt so we have to smoke it ourselves...which lengthens our brew day...so we need more beer. It's a vicious cycle of spicy hops punctuating sweet, ephemeral applewood smoke. And if you don't want to drink it, fine. We'll drink it all ourselves.

ABV: 3.5% | IBUs: 37.6

Malts: Applewood Smoked Wheat

Hops: Nugget, Sorachi Ace

Secret Ingredients: Water

DAWDLE|  6.2%  |  Barrel Aged Scurry

Being the smug brewers we are, we made a bunch of beer right when we opened. When all that beer didn't sell instantly like we planned, we got taken down a notch and had to find something to do something with the excess beer. So we got some barrels and put some Scurry in them and hoped for the best. Later that year, it took a silver metal at the Festival of Barrel Aged Beers. So now we can be smug brewers again, I guess.

Availability: Draft only

Papillion (750 mL bottles)

Batch One of Papillon won gold at 2014 FOBAB...though you may remember it as "We Can Do This Too, Cory King." We were able to get our grubby little hands on enough gin barrels for aging a big enough batch to actually bottle it (even if it is only 118 cases). Which is good because we have all these wild yeasts and bacteria around, and everyone here likes gin. The oldest beer in this blend has been in our first barrels (the ones that taught us you can't fit a full sized gin barrel in a Honda Civic) for three years and is blended with two year old beer from wine barrels and "freshened" with a little one year old wild ale also aged in wine. Unfortunately, all these barrels were pitched with varieties of our indigenous house cultures and not spontaneously fermented so we can't claim Jester King's Method Gueuze. Would have been pretty sweet to rename it "We Can Do That Too, Averie Swanson." Oh well. She's dead to us anyway.

Moderately acidic and highly floral. On the first sip, dense wood wood immediately supplies structural tannins before bursting with honeysuckle, gooseberry, juniper and lychee that flashes to jasmine in an unbelievably light, ephemeral finish. A study in duality. Subsequent search finds layers of funk, sweet tarts and a surprisingly present malt character for a beer this old. 

Sparkles Finds Trouble Hibiscus Gose | 4.3% ABV

Curious kittens sometimes get themselves into trouble. What they find out is some things are best left alone. Likewise, curious brewers sometimes add flowers and junk to their beer to see what'll happen. What they find out is those flowers will add a sweet note and stunning pink color to an otherwise tart and salty beer. 

Waddle Oktoberfest | 6.5% abv

A draft only offering to celebrate the wedding of one of our favorite 10 employees! Brewed in the classic style of an Oktoberfest lager, except if you see it after October, then it is a Marzen.


COLLABORATIONS (OF DAYS PAST)

A collaboration with Miller High Life.. our favorite macro!

A collaboration with Miller High Life.. our favorite macro!

Brewed with our friends at Perennial and Side Project for Northdown Taproom's annual fundraiser for the Wildcat Sanctuary, Procatstination rotates host breweries every year and debuts at Lions, Tigers and Beers. This third iteration was brewed and blended here in Chicago from a blend of fresh wine barrels and matured barrelstock from Side Project all dosed with bugs from last year's beer.  Procatstination 2016 bursts with a menagerie of lime zest, gooseberry and lychee fruit. Bright vinous notes are coupled with dense french oak to providing structure and a stage for the interplay of deep malic and zestier lactic/citric acidity. Finish is long, dry and comforting. Like dozing on the sunny spot of the carpet. Artwork by the indomitable Jill Thompson, best known for her work illustrating for Sandman, Wonder Woman and Scary Godmother

Brewed with our friends at Perennial and Side Project for Northdown Taproom's annual fundraiser for the Wildcat Sanctuary, Procatstination rotates host breweries every year and debuts at Lions, Tigers and Beers. This third iteration was brewed and blended here in Chicago from a blend of fresh wine barrels and matured barrelstock from Side Project all dosed with bugs from last year's beer. 

Procatstination 2016 bursts with a menagerie of lime zest, gooseberry and lychee fruit. Bright vinous notes are coupled with dense french oak to providing structure and a stage for the interplay of deep malic and zestier lactic/citric acidity. Finish is long, dry and comforting. Like dozing on the sunny spot of the carpet.

Artwork by the indomitable Jill Thompson, best known for her work illustrating for Sandman, Wonder Woman and Scary Godmother

Bonaparte's Revenge (750 mL bottles) Remember those big ass puncheons we bought? You know, the ones Whiskers came out of? Well, obviously we put them back to work a while back for our third or maybe eighth Side Project collab. Honestly, we've lost track. Always enjoy brewing with Cory King a) because he's devilishly handsome and b) we make beer very differently. Obviously, the basics are all the same and our approach isn't THAT different but we do spend a lot of time making fun of each other over relatively minor, insider baseball choices...like Cory's saisons are mashed in at a higher pH and he uses spelt constantly because he thinks the protein character combine to make his beers "fluffy" while we'll add 5% or so sucrose to saisons to f*ck with the yeast as they come out of the lag phase so they'll spit out more ester. The biggest difference, though, is Side Project beer is blended to be much more acidic than the beers we will typically blend. In fact, we've blended our individual house cultures several times and this is the first time Side Project's have dominated so strongly. Surprising since Side Project bugs are such strong acid producers and ours tend to be more floral/funky with moderate acid production.  It's a hoot, though, to welcome his bugs into our barrel stock and figure out how to use it harmoniously with ours. The whole point of working with collaborators is to expose each other to new ideas and push each other outside our comfort zones and it's such a joy to continue doing so with Cory. Don't 100% recall if we cast wort directly to barrels or if we cast to stainless to homogenize cell count then racked to wood on day two...something we like to do when tank space allows. Base beer was brewed and barreled 14 months ago and citrus was added at 11 months. Brew ID was #187 if, like Ron Jeffries at Jolly Pumpkin, you still listen to gangster rap from the 90s on #FYRJ.

Bonaparte's Revenge (750 mL bottles)

Remember those big ass puncheons we bought? You know, the ones Whiskers came out of? Well, obviously we put them back to work a while back for our third or maybe eighth Side Project collab. Honestly, we've lost track. Always enjoy brewing with Cory King a) because he's devilishly handsome and b) we make beer very differently. Obviously, the basics are all the same and our approach isn't THAT different but we do spend a lot of time making fun of each other over relatively minor, insider baseball choices...like Cory's saisons are mashed in at a higher pH and he uses spelt constantly because he thinks the protein character combine to make his beers "fluffy" while we'll add 5% or so sucrose to saisons to f*ck with the yeast as they come out of the lag phase so they'll spit out more ester. The biggest difference, though, is Side Project beer is blended to be much more acidic than the beers we will typically blend. In fact, we've blended our individual house cultures several times and this is the first time Side Project's have dominated so strongly. Surprising since Side Project bugs are such strong acid producers and ours tend to be more floral/funky with moderate acid production.  It's a hoot, though, to welcome his bugs into our barrel stock and figure out how to use it harmoniously with ours. The whole point of working with collaborators is to expose each other to new ideas and push each other outside our comfort zones and it's such a joy to continue doing so with Cory. Don't 100% recall if we cast wort directly to barrels or if we cast to stainless to homogenize cell count then racked to wood on day two...something we like to do when tank space allows. Base beer was brewed and barreled 14 months ago and citrus was added at 11 months. Brew ID was #187 if, like Ron Jeffries at Jolly Pumpkin, you still listen to gangster rap from the 90s on #FYRJ.

Hellbroth Danish Style American Wild Ale 6.3% ALC/VOL GRAVITY: 14.3 P IBUs: 21 MALTS: Pils, Flaked Wheat, Vienna HOPS: Herkules, Sterling, Hersbrucker SECRET INGREDIENTS: Cranberries, Juniper Berries, Wild Blossom Honey, Lemon Blossom Honey Pinkish tinged and funk forward, juxtaposing the softness of the honeys with a complex acid profile with the lactic hues of our house lactobacillus and wild yeasties and deeper tannic/malic acid of fresh cranberries. Supposed technically this would be a wild biere de miel at heart.

Hellbroth

Danish Style American Wild Ale

6.3% ALC/VOL

GRAVITY: 14.3 P

IBUs: 21

MALTS: Pils, Flaked Wheat, Vienna

HOPS: Herkules, Sterling, Hersbrucker

SECRET INGREDIENTS: Cranberries, Juniper Berries, Wild Blossom Honey, Lemon Blossom Honey

Pinkish tinged and funk forward, juxtaposing the softness of the honeys with a complex acid profile with the lactic hues of our house lactobacillus and wild yeasties and deeper tannic/malic acid of fresh cranberries. Supposed technically this would be a wild biere de miel at heart.

Prairie Dog Attack  |  7.5% Farmhouse Ale

Brewed with Prairie Artisan Ales 

Chase Healey, founder and brewmaster of Prairie Brewing, recently paid Off Color a visit to collaborate on a beer. Chase, Dave and John brewed a beer so dry some claimed they didn't use water. The resulting beer was a deliciously palatable Tettnanger dry hopped farmhouse ale fermented with Prairie's saison yeast and Off Color's lactobacillus colony.

Tonnerre Neige  |  8.5% Belgian Strong Golden

Brewed with Three Floyds

Echoing the constant bickering between Belgium’s French and Flemish speaking regions, we brewed a beer halfway between a Belgian Strong Golden and a Super Saison. Then we pitched in both Belgian yeast and French Saison yeast to let them fight it out.

Availability: Draft, Spring and Summer of 2013... of what wasn't pigeonholed away

Beer Geek Mus!  |  3.5% Russian Serf Stout

Brewed with Mikkeller

Rather than a typical Imperial Stout, which quickly decimates you and buries you in the yard, this delicate beauty wraps a warm scarf around your neck and just tightens it, ever… so… gently. Exclamation point optional, but preferred.

Availability: Draft, Summer and Fall of 2013

Smoked Bock   |  6.5%

Brewed with Metropolitan

Dave went to home depot, spent $45 and built a home-make malt smoker. Then him and Doug smoked a bunch of Vienna malt with maple wood and used it in a classic bock recipe. John meanwhile met with the insurance agent to get insurance. Both ventures were successful.

Availability: One half-barrel, March 10th, 2013- March 11th, 2013

Pink Pils   |   5.0%

Brewed with Metropolitan

We used a heritage strain of purple rice in a pils to trick Doug and Tracy into making their first adjunct lager. Unfortunately, they were onto us from the start. They’re smarter than we are... which is good because we learned most of what we know about building a brewery from them.

Availability: One half-barrel, March 10th, 2013- March 11th, 2013

Halfbock   |   3.5%

Brewed with Haymarket

We wanted to make something super small so we would have something to drink all day at our popup bar without falling over. Then, we figured there's a bock and a doppelbock so why not half of one? It didn't work. Well, the beer did but John stood up on the bar half naked and drunkenly rambled at everyone for unknown reasons. Or, as he tells the story, “I was calmly drinking a bottle of rum and then woke up at home."

Availability: Draft, Spring 2013

RADIOLARIA | 4.5 % ABV | American Wild

Our collaboration with Jester King in our first large format release. 

Availability: Get it before it is gone forever

ABV: 4.5%   |    IBU: 40

Malts: Pils, Flaked Wheat, Special Aromatic

Hops: Sorachi Ace

Secret Ingredients: House blends of indigenous yeasts and bacteria from the wilds of Texas and the frozen depths of Chicago.

RATS IN THE ASHES|  Belgian Half Quad

Brewed with Three Floyds

When Three Floyds comes knocking at your door with a half barrel of Alpha King asking to do another collaboration... you say yes. This time around we brewed as standard strength Belgian style Quad with D2 sugar and some yeast the Floyds stole from Belgium.

Availability: Draft only

Availability: Draft, Late Summer 2013

CORYBANTIC | Wild Ale Brewed with Side Project

WHISKERS | Rose Style Wild Ale Aged in Wine Puncheons brewed with Central State

Silver Medal winner - FoBAB 2015

 

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