Hell Yeti! Beer of The Week

So the temperature has again been on that train this week. My mental vision of Mother Nature is looking less like a nurturing, stern matriarch, and more like Gene Wilder’s Willy Wonka character during the boat tour in his factory.

When having to ride this Bipolar Vortex, or whatever it’s called, I can’t tell you how great it is to be a block away from Miller’s Pub in the Loop every evening (except for those nights when I don’t have enough time or money to stop-in). Back when I was starting up this whole project with WC, I wondered-in one day because I’m always drawn to the word pub. This place stands way out ahead of the downtown bar pack for several reasons:

  1. They have an impressive set of taps (and bottle list), with some fairly rare brews for this area of town.
  2. They have my favorite burger, their Greek Burger.
  3. They match the glass with the beer.
  4. The kitchen is open to 2am; and the bar to 4am.

This is NOT standard for downtown Chicago. The Greek/Irish fare makes it a full-on trove of indulgence for the over-worked soul seeking comfort on the southern border of hedonism. You’ll likely not have to wait more than 20 minutes for a table, which you kill in luxury, even standing then whole time, with one of the brews you can select from a detailed beer & spirits menu (yes, they list ABV). You also couldn’t pick a more scenic place to have to wait either. The dark wood and stained glass décor is enough to get lost in for the wait.

On one recent suicide-mercury-dive evening, I stopped-in for the usual—I kid you not they are rinsing the glass for me before I’ve passed the coat rack. They’re the only stop on any of my routes that has the Hercules Double IPA from Great Divide. I’m literally hooked on this sweet, caramelly potion of malts, hops and floral aromas. It’s 10% ABV, the strongest they have on tap by a couple of percentage points, and one will handily rinse away the toils of the day. Everyone I have one with winds up hooked too, and there’s nothing else there that quite does it for me…

…that is until I met the Espresso Oak Aged Yeti Imperial Stout.

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Now, those who know me are quite aware of my skepticism of Branding; which is something I have some knowledge of, but DAMN, Great Divide gone done it again. I haven’t been disappointed by anything they’ve put out yet. This is a thick, chewy meal in a glass that pours like lava. It’s like the breakfast you wish you’d had at the start of your day—on a winter snow day that is, but I digress. This species of Yeti is a Russian Imperial Stout (9.5% ABV) so dark it almost stains the glass. Miller’s poured this roast beast in a tulip glass from the tap. The finish is piney, and quite bitter, but overall this is the kind of thing I like to drink when it’s cold out.


SIZES: 22oz and 5 gal kegs

Unfortunately, the presence of the Yeti at Miller’s didn’t last long, and it vanished as quick as it came. Only two days later I returned to have another pass, and it was gone.

ABV.: 9.5%



IBUs: 75

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Beer of The Week

Revolution and Beer…of the week, Rocky’s Revenge from
Tyranena brewing Company


Originally posted on 900 Pound Gorilla.

So I’ll say it slowly, Ty-ra-nen-a Brewing Company. Ty-ran-en-a, Ty-ranena, Tyranena! A little practice always helps. Now to get down to the important part. There’s a beer inside that short brown bottle, and the fate of all beer is to be coaxed and cajoled from the bottle, by any delicious means possible. This was my mission, which I accepted fully and eagerly.

Brewed in Lake Mills Wisconsin, a small town just off I-94, roughly a third of the way between Madison and Milwaukee, this American Brown Ale is named for a Chippewa Monster fabled to lurk beneath neighboring Rock Lake. Rocky’s revenge boasts an ABV of 5.75%-before bourbon oak barrel aging. That is what drew my attention, over a broad spectrum of 11 other styles, including a Scurvy India Pale Ale, brewed with orange peel, Chief Blackhawk Porter, and Three Beaches Honey Blonde. Rock’s Revenge won out narrowly over their Down and Dirty Chocolate Oatmeal Stout. I’m a sucker for a good Oatmeal Stout.

Recommended for serving at 50-55 degrees, Fahrenheit for my German and Australian readers, which would be disastrous in Celsius, I served this one a bit colder, which subdued the fine cream-colored head somewhat. Rocky’s wafted the sweet aroma of caramel and chocolate, and just a bit of the fruitiness of bourbon from the oak barrels. I breathed it in, finding that hint of bourbon hardly overwhelming, and a poetic addition to chocolate and caramel notes.

Read the full post here.

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