Collaborations

We take great pride in our collaborationsThese beers have been developed through conversations, questions, and usually a great time with friends and colleagues in the service industry. Each collaboration is made with a close eye to the restaurant that will feature it and the food it will be served aside.

 
 
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40 Rounds (with the General) (ABV 5.6%) Black Farmhouse                                                                 Brewed in collaboration with Chef Tony Mugica from The General, 40 Rounds pays homage to General John A. Logan's band of tough-as-nails infantry. We combined black prinz & rye, black strap molasses, and black cardamom to bring a unique smoked character to this black farmhouse. 40 Rounds finishes with annatto seed and orange zest bringing just the right amount of earthy citrus to remind you what's worth fighting for.


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50% Chance of Death (with Dry Hop Brewers) (ABV 6.3%) Farmhouse                             Our first collaboration with Dry Hop, we combined a farmhouse grist with 40% Michigan apple juice, cardamom and szechuan peppercorns to make a stunning beer unlike anything you've ever had. We first brewed this together in 2014 and re-visited again this year (2017) for Chicago Craft Beer Week.


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50% Chance of Life (with Dry Hop Brewers) (ABV 6.3%) Farmhouse                             Our follow up to 2012's 50% Chance of Death and our third collaboration with Dry Hop, Life take a farmhouse grist and adds 40% grape must and elderflower to provide a full-bodied saison to help remind you of all the good things in life.  


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Feefe In The Night (ABV 6.0%) Schwartzbier         Feefe in the Night is our second collaboration with Executive Chef Rodney Staton from the Haywood Tavern created to honor the memory of Chef Rodney’s late mother whose nickname was Feefe. Feefe in the Night is a roasty, chocolately, slightly nutty, shwartzbier in proper parts inviting and warm, the perfect beer for an Elvis fan like Feefe.  


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Fool's Folly (with Around the Bend) (ABV 5.3%) Fruited Farmhouse                                                   A bone-dry farmhouse is aged with three types of cherries for several weeks to create a balanced and gentle offering that pairs beautifully with greens and summer dishes as well as living proudly on it's own.


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Ingolstadt (with Beer Bistro) (ABV 6.3%) Maibock                                                           Simple and to form, our first Lager made with our friends Bob McDermott & Andy Douglas from the Beer Bistro, was one of her biggest hits to date.  This was an all pilsner grist with some saaz hops and a touch of Mandarina Bavaria to bring out the fruit from the yeast.  Look for this beer again next May.


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Juggalo Cadillac (with Dry Hop Brewers) (ABV 5.7%) Macadamia Mango Farmhouse                     Are you down with the clown? This twist on the classic farmhouse  ale was brewed in collaboration with Dry Hop Brewers. Brewed with  macadamia nuts and mango puree, it finishes sweet and tart like an  ice cold Faygo on a warm day. 


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2017 Paramour w/ Parachute Restaurant (ABV 3.8%) Oyster Gose                                                     Our third collaboration with our friends at Parachute, Paramour is our most ambitious to date. A pilsner & wheat grist set the stage for a lactobacillus souring rounded by the minerality of the oyster shells. Rather than toss the delicious Peter's Point oyster meats, we added them to the boil and finished with a korean honey creating a light, bright and complex love letter to the delights of the table.


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2015 Pareidolia w/ Parachute Restaurant (ABV 3.8%) Table Beer                                                       Head Brewer Brian Buckman and Parachute's Beverage Manager Matty Colston worked together to create a beer that was dry, understated & thirst quenching while celebrating the great complexity of a well-heeled Belgian  strain.  The result is Pareidolia.  It comes on with floral & spice before drying with a swift tartness.  All of this is in service to properly cleanse your palate in preparation for more of Beverly & Johnny's masterful dishes.


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2016 Pear-a-dolia w/ Parachute Restaurant (ABV 6.3%) Fruited Farmhouse Following up on the success of our 2015 collaboration with the nice folks at Parachute we decided to go in a wholly different direction. This year we wanted to make a larger, more robust beer built with complexity to compliment the seasonal offerings. We added 15% Buckwheat to our grist as well as some English carmel malts to fill out the body. We finished with a 3-week refermentation on Asian Pears and Amchur to accentuate the acidity of the fruit. The result is a grain forward beer styled with layers of complexity that don't stomp you over the head, but invite you inside to explore this garden of earthly delights.   


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Palmyra (with Kaiser Tiger) (ABV 4.6%) Acidified Table Beer                                                                 Brewed in collaboration with Kaiser Tiger's Pat Berger and in honor of the good people of Syria and all the rest of humanity who too often find themselves in the midst of strife unsolicited. Delicate strokes of hibiscus & anise disappear into each other for a flavor profile greater than the sum of it's parts. $1 from every pint was donated to Chicago's RefugeeOne. 


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October Baseball (with Lucky Dorr) (4.8% ABV) Sessionable Rye Pale Ale                                                    Combining American barley with American Rye and American hops, we’ve built the perfect technology to help you manage your anxiety and elevate your celebrations during 14 inning baseball games in the greatest month of the year.


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Rosetta Stoned (with The Publican) (ABV 7.23%) Brett Blended Pseudo-Bock                                  Truly a unique & beautiful beer, the 100% munich grist was boiled for 3 hours with just a touch of Willamette hops for balance. Once fermentation with our house yeast completed, we blended the beer with a 1 year aged brettanomyces farmhouse creating a ruby-red, balanced, wild ale to compliment the exceptional menu at the Publican family of restaurants. 


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Son of Toucan Sam (with Haywood Tavern) (ABV 6.6%) Spiced Belgian Ale                 Chef Rodney Staton and I share a passion for "old world" beers that rely on nuance, subtlety, technique and yeast. This was the start of our conversation that ended in The Son of Toucan Sam. Made with a single-ingredient grist and extended boil, Rodney added his "fruity loops" spice blend in modest amounts before we pitched our house farmhouse yeast on top of all of this. The result is a beautiful beverage with understated complexity that drives interest and aids in comfortably long sessions. A red wine barrel aged version of this beer was released in very limited numbers.

Please contact info@ibw-chicago.com with any questions, comments or sales inquiries.