Wednesday, November 30, 2016

The Craft Critique: Santa's Butt from Ridgeway Brewing

Sometimes a beer comes along that I simply must try because the name of it calls out the the 12 year old adolescent boy that resides in brain of my 43 year old pre-menopausal body. Santa's Butt from Ridgeway Brewing is one such offering. I first heard about this beer from a fellow beer geek several years ago and it wasn't only until recently that I stumbled across it at my favorite bottle shop. It is one of several Christmas beers offered by the brewing company and it enjoys the company of Reindeer Droppings, Lump of Coal and a host of naughty elves that range from Bad to Insanely and Criminally Bad.

So, what are my thoughts on this beer? Let me tell ya...

Appearance-Santa's Butt (yes, I giggle every time I type that) pours a the deep caramel hue of Coca Cola, complete with the slight reddish cast when caught by the light. You cannot see through it, but light is able to penetrate through the beer. It is topped off by a fluffy ecru head that is slow to start dissipating, but when it eventually begins to disappear, it goes away fast. Very little lacing remained in my glass.

Smell-This beer has what I consider a typical porter aroma. It is dark, roasty and toasty with notes of caramel, brown sugar, fig and molasses.

Taste-The taste of Santa's Butt is atypical for the style, tasting more like a brown ale than a porter. There are immediate notes of toasted bread and the slightest hint of caramel that are signature to the style, but I found this beer to be lacking in malty sweetness and the chocolate characteristics that made me fall in love with porters.

Mouthfeel-I was expecting a beer with more substance than this one delivers. It felt too watery to be a porter, once again reminding me of a brown ale. The carbonation falls into the medium to light category and does help make this a very drinkable brew. It feels soft and a little creamy on the tongue but lacks the porter "oomph".

Overall Impression-I so wanted to love this beer for the sheer novelty and corniness of the name. I don't hate it but I certainly don't love it, either. It isn't a bad beer, but it just isn't a good porter. It lacks so many of the traits of a good porter. If you are a fan of the style, Santa's Butt will probably be a letdown for you. However, if you are new to the style, it may make the transition from autumn beers to winter beers a little easier. I would recommend serving this with pulled pork or brisket, beef stew, pecan pie, turtles or a vanilla salted caramel cake.

The Craft Critique: Samuel Smith Winter Welcome Ale

Winter Welcome Ale from Samuel Smith Brewery is a "seasonal beer is a limited edition brewed for the short days and long nights of winter. The full body resulting from fermentation in ‘stone Yorkshire squares’ and the luxurious malt character, which will appeal to a broad range of drinkers, is balanced against whole-dried Fuggle and Golding hops with nuances and complexities that should be contemplated before an open fire".

Here are my interpretations of this beer:

Appearance: Winter Welcome pours a warm, golden hue with a light head that quickly fades. This brew offers minimal lacing.

Smell: The smell of this brew is sweet with some very obvious apple notes. There is an underlying scent of bread and a caramely sweetness.

Taste: A lightly sweet flavor that turns to apple and citrus if you hold the beer on your tongue.This flavor quickly turns into a chemical like taste if held too long, which is definitely off-putting.

Mouthfeel: Medium bodied brew with light carbonation. Personally, I would have liked a little more bubble action.

Overall Impression: In my opinion, this is on okay beer for the holidays. It provides nothing noteworthy (good or bad) that makes it a holiday standout. The flavor is lighter and fruitier than most seasonal brews without the spicy character that is popular this time of year. It goes down easy but is lacking in oomph. I would recommend this beer for holiday snacking, served with poultry, wild game or holiday seasoned meats such as those with cranberries or spice. For those looking for vegan friendly beer, this one is registered with the Vegan Society and is suitable for vegetarian and vegans.

Winter Welcome is brewed by the Samuel Smith Brewery of Tadcaster, England. It is available for sale in 550ml bottles. To locate a retail outlets near you, please visit the retail search function online. For more information, please visit the Samuel Smith Brewery website or Facebook page.

Celebrate the holidays with a Merry Prairie Cocktail from Prairie Organic Spirits and Dustin Parres

The holidays are a special time to celebrate friends and family, create lasting memories and share in delightful treats. This holiday season, toast to great taste with a sophisticated handcrafted cocktail courtesy of St. Louis mixologist, Dustin Parres, made exclusively for Prairie Organic Spirits!

The Merry Prairie 
  • 2 oz Prairie Organic Vodka 
  • 2 oz White Cranberry Juice 
  • 2 oz Club Soda 
  • ¼ oz Mint Liqueur 
  •  3-5 Cranberry and mint infused Ice Cubes 
  • Lemon Twist for Garnish 
In a pint glass with regular ice, combine Prairie Organic Vodka, white cranberry juice, and mint liqueur. Shake and strain into pint glass of cranberry and mint ice cubes. Top with club soda. Garnish with a lemon twist. For the ice cubes, simply place one cranberry and shredded mint leaves in an ice tray fill with water, and let freeze completely.

Made with respect from seed to glass, Prairie Organic Spirits is the #1 organic spirit*, offering 100% certified organic vodka, cucumber-flavored organic vodka and organic gin, which are made from single vintage organic corn grown on a handful of family-owned and operated Minnesota farms. Each bottle of Prairie Organic Spirits takes three years of meticulous work and provides an elevated cocktail experience that we can all raise a glass to this holiday season.

Product Review: Nature's Path Pumpkin Flax Granola

Recently, I received a sample packet of Pumpkin Flax Granola from Nature's Path in the latest shipment of goodies I got from SampleSource. I have eyed the small package with anticipation for the last couple of weeks, just waiting for the right time to finally open it and dig in. Today was that day and I am actually enjoying the last few nibbles of my sample as I type up this review.

Nature's Path Pumpkin Flax Granola is made with a blend of rolled oats, cane sugar, soy oil, brown rice flour, pumpkin seeds, flax seeds, oat syrup solids, sea salt, molasses and cinnamon. It is a non-GMO verified product and USDA certified organic. It also contains 5 grams of fiber, 6 grams of protein, 31 grams of whole grain and is considered an excellent source of ALA Omega-3. Nature's Path describes their granola as:

"Enriched with pumpkin and flax seeds to offer up an impressive 450 mg of Omega-3 fatty acids and 1500 mg of Omega-6 fatty acids"

All of this sounds great, but let's be honest, how many of us are going to spend our hard-earned money on this product if it doesn't taste good? Well, luckily for us, it is good for our taste buds as it is our bodies.

Unlike many granolas that are hard, Nature's Path Pumpkin Flax Granola is very easy to chew. It doesn't contain the heavy coatings and sharp edges that make so many other brands difficult to eat. This granola is packaged in small pieces and comes with a very light coating, which can make it difficult to eat if you're on the go, but not having to gnaw your way through hard clumps is a definite plus! It is the perfect blend of crispy and crunchy thanks to the abundance of flax and pumpkin seeds mixed throughout. But what about the flavor, you may be asking. Well, the flavor is simply fantastic. There is a light sweetness to Pumpkin Flax Granola and a hint of cinnamon, but neither are overpowering.

As much as I enjoy both the texture and flavor of this granola, my favorite thing about it is its versatility. It can be eaten straight from the package as a quick and easy, although slightly messy, snack or you can pour it into a bowl and top it with fresh fruit and your favorite milk and enjoy a hearty breakfast. Microwave it for a hot cereal alternative on cold mornings or mix it in with oatmeal or cream of wheat for an added boost in flavor and nutrition. I can also easily see myself stirring it into a cup of yogurt or sprinkling it on top of frozen yogurt, as an ingredient in a parfait, topping on a trifle and so many other ways to incorporate this yummy granola into my every day meals.

I love eating granola and have been known to make my own when time allows, but I have weak teeth so eating it can be a painful experience that leaves my mouth and jaw aching for days afterwards. Since trying this product out, I have a very strong feeling that granola is about to become a regular part of my diet instead of being an occasional and painful indulgence. Thank you Nature's Path! I can't wait to try out some of your other products. For more information about Nature's Path, Pumpkin Flax Granola and their other products, please visit their website, Facebook, Twitter, Pinterest, YouTube and Instagram.

Related Products

Disclaimer: I received this sample of Nature's Path Pumpkin Flax Granola as a participant of the Sample Source program. This free sample in no way colored my opinion or affected my judgement of this product. My opinion is my own and free from bias. 

Friday, November 18, 2016

Family time is hard, celebrate the holidays with the new pinot grigio from SWISH Beverages

SWISH Beverages, a company founded by "The Fat Jew" and creators of "White Girl Problems", announced the release of their newest product: Family Time Is Hard. Family Time Is Hard is a revitalizing pinot grigio created to make life a little easier during the insanity of the upcoming holiday season.

"We made this for anyone with a family. Walk into the living room with this bottle of pinot grigiot and let everyone in your family know exactly how you're feeling-light, crisp, refreshing and refreshingly honest."

Pinot grigiot is the most popular white wine during the winter holidays as it pairs wonderfully with a wide variety of dishes, including fish, grilled shrimp, pasta, salads, passive-aggression, catching up and general family time. Family Time Is Hard is a bright, medium-bodied pinot grigiot with notes of citrus, pear, melon and mineral flavors with a light to medium acidity. Family Time Is Hard will be available online at and in select retailers beginning November 10th. For company news and updates on Family Time Is Hard, BABE and White Girl Rose, please follow them on social media at @whitegirlwine.

Professional golfer Graeme McDowell to pair his passion for beer with Harp's legacy

Boiled down to their most basic terms, golf and beer seem like pretty simple concepts. One is all about hops, yeast, barley and water, while the other can be thought of as simply grass, a club, a ball, and a hole. What isn’t so obvious is the huge amount of hard work, dedication and precision that goes into each craft. A shared passion for these principles, as well as for quality beer-making, are what help draw together a beer like Harp Lager and an athlete like Graeme McDowell.

Officially announced on November 17th, the golfer and beer aficionado – who spent his early years just a short distance from the brewery – will tap into his love for the craft of brewing in an effort to put one of his long-time favorite beers back in the spotlight in the U.S.

McDowell knows a thing or two about golf. He’s won 13 tournaments in various parts of the world, including a big win at the 2010 U.S. Open, and has played on four European Ryder Cup teams. But he also knows a great deal about beer, especially Harp, and what it takes to produce quality – day after day, pint after pint. While many golfers are involved in winemaking when they’re not on the course, McDowell is now poised to blaze a trail alongside Harp within the beer category, while encouraging responsible drinking at the proverbial “19th hole.”

McDowell had this to say about his new partnership:

“Golf has taken me all around the world, which has also grown my beer knowledge, but it all started for me in Ireland, where I first got to know Harp. I’ve always been a fan of great beer, and Harp and I have more in common than just being products of Ireland. We’re both trying to achieve a level of excellence that some might say isn’t even possible. I’m really excited to join up with them to do some exciting things in the near future.”

To begin the partnership, McDowell will appear in digital videos and social content for Harp, be featured on point of sale materials in both on and off-premise locations and also participate in press events in support of the beer.

Harp Lager was first brewed in 1960 by Guinness under the guidance of German master brewer, Dr. Herman Muender. The golden, clear lager has a dry and malty front with a crisp and hoppy finish, with an ABV of 4.5% and 21 IBUs.

“Graeme is so passionate about beer that he really understands why we go through such lengths in our brewing process, why we’re so particular about the ingredients we use and why we sometimes seem obsessed about how we present the Harp legacy to our fans,” said Dan Buttling, SVP Marketing, Diageo Beer Company. “He grew up down the road from the Harp Brewery and has brewed beer himself, so he’s as all in on the brand as we are.”

It’s par for the course to drink responsibly; please remember to do so when enjoying a Harp in the clubhouse or at home.

About Diageo Beer Company
Diageo Beer Company (formerly Diageo-Guinness USA) is the U.S. beer and flavored malt beverage business of Diageo. Brands within Diageo Beer Company include the iconic Guinness, Harp, Smithwick’s and Smirnoff ICE. Diageo Beer Company is a global company, with its products sold in more than 150 countries worldwide. For more information about Diageo Beer Company, visit at

Thanksgiving turkey and gravy recipe from Atkins

For a healthier version of the traditional Thanksgiving Day turkey and gravy, try out this tasty recipe from Atkins.


  • 12 pounds whole turkey, defrosted, rinsed and patted dry, giblets reserved 
  • 1 tablespoon poultry seasoning 
  • 7 cups water-1 cup for turkey and 6 cups for gravy 
  • 1/2 celery stalk, halved 
  • 2 garlic cloves, smashed 
  • 2 to 3 parsley sprigs 
  • 1 bay leaf 
  • 4 black peppercorns 
  • 1 cup chicken broth 
  • 1 tablespoon Thick-It-Up

For the turkey: 
Heat oven to 325°F. Place turkey on rack in large shallow roasting pan. Season turkey generously with salt and pepper and poultry seasoning. Add water to pan. Roast, basting occasionally with pan drippings and adding more water if pan gets dry, until an instant-read thermometer inserted into the thigh but not touching bone registers 175° to 180°F and the stuffing registers 165°F, 3 to 4 hours. If necessary, cover turkey loosely with heavy-duty foil during the last hour of roasting so it doesn't get too brown. Transfer turkey to cutting board, cover loosely with foil and let stand 20 to 30 minutes before carving.

For the gravy: 
Combine giblets, water, celery, garlic, parsley, bay leaf and peppercorns in a large saucepan. Bring to a boil over high heat. Skim off the foam that rises to the surface. Reduce heat to very low and simmer until reduced to about 2 cups, 3 to 4 hours. If you like, dice the giblets, and remove the meat from the neck to add to gravy. Strain; wrap in plastic. Refrigerate broth and giblets until ready to use. Pour juices from roasting pan into a fat separator or glass measure; skim off fat. Add giblet broth to measure 3 cups. Add chicken broth, if needed; if you have more than you need, reserve for another use. Place roasting pan on stovetop over two burners. Add pan-juice mixture and bring to a boil over medium heat, scraping up browned bits from bottom of pan. Stir in thickener and giblets and neck meat, if desired. Bring to a boil, stirring often. Reduce heat to low and simmer until thick and flavors are blended, about 5 minutes. Season with salt and pepper to taste. Carve turkey and serve with the gravy and stuffing.

Pumpkin pie spice recipe

Why waste your hard earned dollars buying a pre-made pumpkin pie spice mix when you can easily create your own from spices you most likely already have on hand?


  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Combine all ingredients in a small bowl and stir until thoroughly combined. Store in an air-tight container and store away from direct light and extreme temperature fluctuations.

Thursday, November 17, 2016

Never fail pie crust recipe

If you are looking for a simple pie crust recipe that yields consistent results, look no further! This crust always bakes up beautiful and flaky. I use it for all of my pie and pot pie recipes.This recipe will yield 3 crusts.

  • 2 1/2 cups flour 
  • 1 cup shortening 
  •  1/4 teaspoon salt 
  • 1 egg 
  • 1/4 cup very cold water 
  • 1 tablespoon white vinegar 
In a large bowl, combine flour, shortening and salt. Cut ingredients together using a pastry blender or fork until the mixture resembles coarse crumbs. In a small bowl, whisk together egg, water and vinegar then pour into flour mixture. Blend together using a fork or your hands until the mixture comes together and forms a ball. Cover with plastic wrap and store in the refrigerator until time to use. 

11-crust balled

5 tempting recipes for baking with pumpkin

Nothing says "Autumn is here!" or "Happy Thanksgiving" like the smell of pumpkin inspired baked goods. Pumpkin bread, pumpkin pie and the oh so delicious pumpkin roll are seasonal favorites here in Ohio. Local stores can't seem to keep them on hand and restaurants serve them up hand over fist. For those of you who prefer homemade to store bought, indulge in these delicious recipes.

  • 3 eggs 
  • 1 cup sugar 
  • 2/3 cup canned pumpkin 
  • 3/4 cup all-purpose flour 
  • 1/2 teaspoon ground cinnamon 
  • 1 teaspoon baking soda 
  • powdered sugar for dusting 
  • 1 cup powdered sugar 
  • 3/4 teaspoon vanilla extract 
  • 2 tablespoons butter, softened 
  • 8 ounces cream cheese 
Preheat oven to 375 degrees F and grease a 15x10x1 inch baking pan and line with parchment paper. Generously grease and flour paper. Beat eggs on high for five minutes then slowly add sugar and pumpkin. Mix in flour, cinnamon, and baking soda until just mixed. Pour batter in pan and tap several times on counter top to spread it evenly. Bake for 15 minutes and Immediately turn out onto a linen towel dusted with powdered sugar. Peel paper from cake and starting with the short end, roll cake up in the towel. Cool. While cake is cooling, make filling by mixing powdered sugar, vanilla, butter and cream cheese together until smooth.Carefully unroll cake and spread filling over cake. Roll up again. Cover roll and refrigerate until time to serve.

Cook's Notes Roll can be garnished with additional powdered sugar or caramel sauce. If desired, sprinkle filling with chopped walnuts or pecans before rolling cake.

  • 1 cup softened butter 
  • 1 1/2 cups sugar 
  • 1 1/2 cups packed brown sugar 
  • 3 eggs 
  • 3 cups all-purpose flour 
  • 1 tablespoon baking powder 
  • 1 1/2 teaspoons baking soda 
  • 1 1/2 teaspoons ground cinnamon 
  • 1 1/2 teaspoons ground cloves 
  • 1 1/2 teaspoons ground nutmeg 
  • 1 can canned pumpkin, 16 ounces 
Preheat oven to 350 degrees F and grease 2 9X5 loaf pans. Cream together butter and sugars, add eggs and mix well. Combine dry ingredients and stir into butter mixture until just moistened. Add pumpkin. Pour into prepared pans and bake for 1 hour to 1 hour 15 minutes (until a toothpick inserted into center of loaf comes out clean).

  • 1 recipe for a 9 inch single crust pie 
  • 3 eggs 
  • 1 egg yolk 
  • 1/2 cup white sugar 
  • 1/2 cup packed brown sugar 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon ground cloves 
  • 1 1/2 cups milk 
  • 1/2 cup heavy whipping cream 
  • 2 cups pumpkin puree 
Preheat oven to 425 degrees F. In a large bowl, combine eggs, yolk, and sugars. Stir in spices. Slowly stir in milk and cream and add pumpkin. Pour into pie shell.Bake for ten minutes then reduce heat to 350 degrees F and bake an additional 40 to 45 minutes. Cook's Notes The recommended pie crust recipes makes a double crust. You can either cut the recipe for crust in half or double the pie recipe.

  • 1 cup raw pumpkin seeds, rinsed and dried 
  • 6 tablespoons sugar, divided 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon pumpkin pie spice 
  • 1 tablespoon butter 
Preheat the oven to 250 degrees F. Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted. While seeds are toasting, mix together 2 tablespoons sugar, salt, and pie spice and set aside. Heat the butter in skillet and cook seeds remaining sugar over medium high heat until sugar melts and begins to brown. Pour seeds into spiced mixture and stir until well coated. Cool before serving.

  • 1 can canned pumpkin puree, 29 ounce 
  • 1 can evaporated milk, 12 ounce 
  • 3 eggs 
  • 1 cup sugar 
  • 1/2 teaspoon salt 
  • 4 teaspoons pumpkin pie spice 
  • 1 package yellow cake mix 
  • 3/4 cup butter, melted 
  • 1 cup chopped walnuts or pecans 
Preheat oven to 350 degrees F. Spray a 9X13 pan with non-stick spray and set aside. Mix together the first 6 ingredients until well mixed, pour batter into pan. Sprinkle cake mix evenly over the pumpkin mixture. Drizzle butter over cake mix and sprinkle nuts on top. Bake for 55 to 60 minutes.

Sweet potato pecan bread recipe

This bread is a great way to use up leftover sweet potatoes. It is also a delicious way to sneak some veggies into a picky eater's diet.


  • 3/4 cup white sugar 
  • 3/4 cup brown sugar, packed 
  • 1/2 cup vegetable oil 
  • 2 eggs 
  • 1 3/4 cups sifted all-purpose flour 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/3 cup water 
  • 1 cup cooked and mashed sweet potatoes 
  • 1/2 cup chopped pecans 

Preaheat oven to 350 degrees F. Spray a 9X5 loaf pan with non-stick spray and set aside. In a large bowl, combine sugars and oil. Add eggs and beat until well mixed. In a second bowl, combine flour, baking soda, salt and spices. Alternating flour and water, stir into sugar mixture until just combined. Add sweet potatoes and pecans and stir. Pour into prepared pan and bake 55-60 minutes. Allow to cool in pan 10 minutes before turning out onto a rack to cool completely.

Old fashioned bread stuffing recipe

Whether this is your first time hosting Thanksgiving dinner or your fiftieth, nothing says tradition like this old fashioned bread stuffing recipe. It is a timeless way to dress up your Thanksgiving meal and have your family begging for seconds.


  • 1 1/2 cups chopped celery 
  • 1 cup chopped onion 
  • 1/2 cup butter 
  • 1 teaspoon poultry seasoning 
  • 1/2 teaspoon black pepper 
  • 12 cups dry bread cubes 
  • 1 cup chicken broth 

Preheat oven to 325 degrees F. Place bread cubes in a large bowl. Add butter, celery, onion and seasonings to a large skillet and cook until tender. Add to bread cubes and mix well. Drizzle with chicken broth, tossing to combine. Pour mixture into a 2 quart casserole dish and cover. Bake 35-45 minutes, until heated through. Makes 12 servings

Sausage and cornbread dressing recipe

If you are looking for a new dressing to serve with your Thanksgiving feast, this one is a delicious choice! It has many of the traditional flavors we associate with dressing with the savory flavor of sausage and a satisfying crunch from pecans. It's sure to be a hit.


  • 12 ounces sausage 
  • 3/4 cup finely chopped onion 
  • 1/2 cup chopped green pepper 
  • 1/2 cup chopped celery 
  • 1/2 cup butter 
  • 5 cups dry white bread crumbs 
  • 4 1/2 cups crumbled corn bread 
  • 1 teaspoon poultry seasoning 
  • 1/8 teaspoon black pepper 
  • 3/4 cup chopped pecans, toasted 
  • 1 1/4 cups chicken broth 

Brown sausage and drain well. Set aside. Add butter, onion, pepper and celery to the same skillt used for browning the sausage. Cook until tender. Add to cooked sausage. Preheat oven to 325 degrees F. Place bread cubes and corn bread crumbs in a large bowl and combine. Mix in sausage and onion mixtures, seasonings, and pecans/ Drizzle with chicken broth, tossing to combine. Pour mixture into a 2 quart casserole dish and cover. Bake 35-45 minutes, until heated through. Makes 12 servings

Pecan tarts recipe

These bite size treats are a delicious addition to your dessert table during the holidays. Their small size also makes them a great choice for work parties, too.

  • 1/2 cup margarine
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup butter
  • 1/2 cup corn syrup
  • 1 cup powdered sugar
  • 1 cup chopped pecans
Preheat oven to 400 degrees F.  In a large bowl, combine margarine and 1/2 cup sugar. Stir in egg yolks, almond extract, and flour. Spray mini muffin tins with non-stick spray and press the crust mixture evenly into the cups. Bake for 8 minutes. Combine butter, corn syrup and powdered sugar in a saucepan and bring to a boil. Add pecans and fill baked crusts half full. Bake for 5-6 minutes. Allow to cool before serving, or serve warm topped with mini scoops of vanilla ice cream.

Quick and easy cornbread recipe

Thanksgiving just wouldn't be the same without cornbread on your table! This recipe makes a great batch of cornbread that can be served on its own or used in other recipes calling for cornbread, such as dressing.


  • 1 cup self rising cornmeal 
  • 1/2 cup flour 
  • 3/4 cup buttermilk 
  • 2 eggs 
  • 2 tablespoons vegetable oil 

Preheat oven to 350 degrees F. Spray a shallow baking dish with non-stick spray and set aside. Combine all ingredients in a bowl and pour into the prepared baking dish. Bake for 20-25 minutes.

Tuesday, November 1, 2016

Dovetail Brewery adds fall and winter seasonal wheat beer to its lineup with its new Dunkelweizen

Dovetail Dunkelweizen 300 pixels.jpg
Chicago's acclaimed local brewery, Dovetail Brewery (1800 W. Belle Plaine at Ravenswood in the North Center neighborhood), continues its mission of crafting outstanding seasonal beers with its release of the new Dunkelweizen. This dark wheat beer is Dovetail's interpretation of the classic southern German dark beer that is particularly enjoyable during cooler weather months.

"Our Dunkelweizen is a winter version of our Hefeweizen that is darker in color and features rich chocolate and roast notes in addition to the clove and banana that are traditional Hefeweizen characteristics," said Dovetail co-owner Hagen Dost. "Dunkelweizen is a heartier version of Hefeweizen that is refreshing without being too robust and filling. It pairs well with the heartier foods of late fall and winter."

Chocolate brown in color, it has an alcohol level of 5.1% ABV (alcohol by volume), IBU 16 (International Bitterness Units), EBC 35-45 (European Brewery Convention-a color scale) and CO2 6.6 g/L (carbonation). The serving glass of choice is a fluted Hefeweizen.

The Dunkelweizen is available on tap at the Dovetail Brewery taproom with its expanded hours. The taproom is now open Tuesday through Sunday.

Chicago bars and restaurants currently carrying Dovetail Dunkelweizen include Fountainhead (1970 W. Montrose); The Vig (1527 N. Wells); Riverview Tavern (1958 W. Roscoe); JP Burke's (2913 N. Lincoln); The Beer Bistro (1061 W. Madison); Gideon Welles (4500 N. Lincoln); and Beermiscuous (2812 N. Lincoln).

This month, Dovetail Brewery's taproom was named one of Chicago's best new breweries by

Stop by to visit the taproom, grab a beer and remember to BYOF (Bring your own food). In addition, some of Chicago's finest food trucks frequently can be found parked in front of the taproom.

Bill and Hagen lowres300About Dovetail Brewery 
Dovetail Brewery, located at 1800 W. Belle Plaine in Chicago, Illinois, is a craft brewery owned by master brewers Hagen Dost and Bill Wesselink, specializing in delicious, balanced beers brewed using traditional German and Belgian brewing methods. Signature beers include unfiltered German-style lagers, traditional Hefeweizen, Rauchbier and Lambic-style sour beers. Dovetail Brewery also produces a variety of special seasonal beers.

Taproom hours are: Tuesday- 2 pm - 10 pm; Wednesday- 2 pm - 10 pm; Thursday- 2 pm - 10 pm; Friday- 12 pm - 11 pm; Saturday- 11 am - 11 pm; Sunday- 10 am - 8 pm.

The 22,000 square foot brewing facility includes an attractive tap room that is open to the public for drinking and retail sales. The tap room is also available as a rental space for private events.

Dovetail Brewery delivers beer by the keg to venues near the brewery and also to some select venues closer to the Loop. All bars, taverns and restaurants in the greater Chicagoland area that wish to serve Dovetail beer on tap are welcome to pick up kegs, in two sizes, at the brewery during normal business hours.

For more information about Dovetail Brewery, please visit the brewery's website at (under construction), their newsroom at or contact Bill Wesselink by email at or Hagen Dost by email at For additional information, call 773-683-1414.

Follow Dovetail Brewery on Twitter @DovetailBrewChi
Follow Dovetail Brewery on Facebook