Note: Reviews work from Right to Left in the picture.

Original Mad Hatter IPA: 5.8% ABV. Dry-hopped with Centennial hops, this brew explodes with a floral/citrus nose. The color had an orange-pale hue with a foamy head. The sweet malt aroma was subtle allowing me to focus on the generous hop profile. The hops had a delicate floral quality that paired will with the sweetness of the malt. There were citrus flavors of orange and grapefruit that gave way to a minor pungent aftertaste. Overall, it was light bodied, refreshingly hoppy, and cleansing. B+

Black Hatter: 5.5% ABV. It had a mahogany hue with a tan head. The description said to look for citrus hops and roasted malts giving flavors of maple and dark chocolate. I found that this beer was a late bloomer. At first the aroma was mild and I could only pick up hints of roasted grains which had a nice coffee-ish appeal. The hops were not all that citrusy or noticeable (like in Southern Tier’s Iniquity or Stone’s Sublimely Self-Righteous) as I hoped. It smelled boozy and tasted as such. There were flavors of dark chocolate up front and the hop bitterness (piney) set in on the backside of the sip. The more I drank it the better it got, but I’d say out of the 5 Hatters this one was the weakest link. Not the best BIPA I’ve had. C

Rye Hatter: 6.5% ABV. For a Rye P.A. this was pretty tame. It has a slightly spicier nose from the Rye malt, but not much different from the Original Mad Hatter. The floral aspect dropped a little as it had more of piney/citrus quality that paired well with the spiciness of the rye. With regards the flavor, it was a little more toasty/biscuity and produced a minor spicy kick towards the back of the palate. I had some rye bread which helped to bring out the malts a little. The hops were not as noticeable in the aroma, but still had characteristics of the original (along with the same color and head). B-

Oak-Aged Hatter: 6.2% ABV. Aged in Bourbon barrels (not just oak barrels) this brew has a bronze-golden color and slightly lacking head retention. Smelled great with hints of charred wood that played well with the hops. There were fruity notes of grapes, prunes, apricots from the Bourbon and an overall sweeter aroma with hints of honey. Smooth and mellow IPA at first, transitioning into a wonderful blend of hops and Bourbon at the end. The high alcohol component adds to the hop bitterness which still shines through in the aroma and taste. My favorite Hatter in the flight! A-

Imperial Mad Hatter: 9.4% ABV. Darker in appearance capped with a rich frothy head. Definitely “imperial” as it possessed a boozy and pungent hop aroma (citrus-grapefruit). They say it is “assertively dry-hopped” and you can tell as it carries a much bigger nose from the original (not as floral though). This late hopping shows itself in the aroma and forefront of the palate where the ABV is very noticeable. The malts are deeper given it a more pronounced toasty/bready caramel sweetness. The hops leave a nice bitter and resinous aftertaste, while the ABV tingles the back of the throat. B+

Regardless if my feelings and determined to enjoy Craft Beer Week, I found an event taking place at the Bavarian Lodge in Lisle, IL. They were hosting Doug and Tracy Hurst from Metropolitan Brewing, local to Chicago. This tag-team, powerhouse brewing couple are making some great Lagers and doing so with passion. They have a genuine love for creating fresh quality products that are sessionable and beer drinkers can appreciate. I had some time to talk with Doug who explained a little of how the company got started.

After some schooling at the Siebel Institute of Technology/World Brewing Academy in Chicago and in Munich he felt the need to provide Americans with fresh Lagers like the ones he experienced while in Germany. I found this insightful because right away he decided to establish a niche, something unique about the brewery yet to be. Sure there are lagers being made in Chicago, but at Metropolitan that is what they do and they do it well. Both Doug and Tracy often times work 13 hour days not to mention various marketing events. Naturally the desire to brew amazing lagers would come at an expense. They needed a facility and financial support. He communicated that the need for a sound business model is a necessity. This was something they took a great deal of time and care in to prepare it for investor.

A couple take-a-ways I had after my conversation with them were:

• You need to have a love for brewing and stay true to your likes. If you do not enjoy making a certain style of beer don’t do it. Doug emphasized that if you’re not genuinely interested and passionate about your product then it will show.
• Pick one thing and do it well. Metropolitan can brew Ales, but they have established themselves as makers of quality Lagers. Their focus allows them to concentrate on producing the best product they can rather then trying to appease the masses with a variety of options. They contribute Lagers as their option to the craft brew world.
• Stay humble and personable. I am continually impressed by the down-to-earth attitude and demeanor of those brewing craft beer. Doug and Tracy took the time to talk to me and be real. It made my next beer all the more enjoyable knowing that the people who brewed it actually cared about me.

At my end of the bar I enjoyed the company of fellow craft beer fans from around the world while drinking a Kolsch, Lager, and Alt from Metropolitan. There was Julie, who operates a very commendable organization that promotes responsible drinking habits (check out BuzzCheck Inc to educate yourself and make good decisions). Then there was Julian, a gentleman from Germany who loved Doppelbocks and shared stories of his Polish mother during WW2. The company was definitely welcomed.

At the end of the night I was glad to have paid a visit. It provided me with yet another reason why the craft beer scene is fun to be a part of. This wonderful community is made up of people from all walks of life, committed brewers, and great beer! If you are ever in Chicago make sure you stop by Metropolitan Brewing and check them out.

The first one took place at Lush in West Town. A lovely venue with great décor, it offers an open bar where you can sample and purchase your selection of wines. Their staff was inviting, friendly, and knowledgeable (shout out to Rachel and Brent). On top of that they offer a large selection of wines and a modest array of beers as well.

While waiting for Sam Calagione (Founder & President of Dogfish Head) to arrive I struck up conversation with Brian, a fellow beer enthusiast, as we sampled generous portions of Chicory Stout, Aprihop, Red & White, and Burton Baton. Looking back on the night a take away for me was the community that surrounds the craft beer movement. It seems the enjoyment and passion for beer transcends the need for false pretences. People are free to be themselves and use beer as the relating point.

Sam nonchalantly walked in accompanied by his rep Donn (who handed out swag). I was shocked when he took the time to introduce himself to everyone there. Wearing a madras shirt and rolled up jeans you’d be hard pressed to find someone as down-to-earth and genuine as Sam Calagione. He made sure we had been getting a medley of samples and opened up a couple bottles of Fort, Olde School Barleywine, and Palo Santo Marron for us to try. With a sincere attitude he thanked us for supporting Dogfish Head and craft beer in general, before explaining to us a little about himself, his passion, and taking some questions. From his humble beginnings as a home brewer Sam communicated that Dogfish currently packages 70,000 cases of beer daily. As we sipped away he talked about the beer wars between craft breweries and big domestic conglomerates. Most giants lure small breweries into selling their name by promising a larger distribution platform, but eventually siphon them off. This is done for the sole purpose of securing market shares and I got a sense that this did not sit will with him.

Two interesting things Sam told us about where the Palo Marron vats and the history behind Red & White. Apparently, they blast the inside of the wood vats twice a year with ice pellets in order to get at new resins. At the rate they are going the vats will most likely have to be replaced in the near future and as you can imagine, they are rather expensive. Red & White was created out of an idea that Sam and the late Michael Jackson (the beer connoisseur) had while at an event in Seattle. They started mixing a Hefeweizen with a Pinor Noir until they felt confident they had found a good blend.

Being a man of action Sam tends to start projects and then deal with working through issues later. Such was the case when he started the brewery and found out the laws needed to be amended in Delaware-he lobbied and laws where passed. His favorite Dogfish beers are Palo Santo Marron, 60 Minute IPA, and Aprihop.

I left with a greater respect for Sam’s pioneering spirit and for Dogfish Head’s innovation and commitment to providing quality craft beer.

Pros

• A lot of craft beer fans from a plethora of backgrounds.
• The sharing of beer and food. People went out of their way to generously share rare beers, homebrew, and food. For a first timer I was blessed by a group of guys (Jeff, Steve, and Anthony) who gave me a brat and let me sample Brooklyn’s Black Ops and Deschutes Abyss 2007.
• Once in what resembled an actual line and after it started moving, I got my beer rather quick. Inside the brewery the purchasing was efficient.
• People dressing up like Dark Lord himself (props to another guy named Tom).
• Classic supply and demand! There was a lot of buzz about this product. I have to hand it to 3 Floyds for creating a quality beer and marketing it in such a way to make it a national spectacle/event.
• Meeting fellow beer bloggers, reviewers, and networking.
• Did I mention the sampling of so many beers!

Cons

• The crowd was way too big for that venue. I could see this event being fun in years past, but basically 3 Floyd’s property is too small to hold 8000+. An industrial park did not seem like the best place to host it.
• Any sort of pre-line did not matter when it was time to actually get in line. It was mass chaos and no one was announcing or giving direction.
• No set line or organizational flow. There were too many port-a-john lines that got tangled with lines for sampling Dark Lord, the actual line to buy Dark Lord, the specialty quest tap line, the food line, the brewpub line, and the tables for sharing brews. Again, too much in one place.
• Too many good beers all in one place. This year they had special quest taps on site, but with the amount of beer that people bring there is really no need for them.
• People getting blitzed off of craft beer. I’m sorry, but if you want to get shit-pants’d drunk, do so on cheap piss-poor domestic beer. Don’t use product that was created to be enjoyed and savored as a vehicle to get hammered. Yes, craft beer should be enjoyed, but I walked away from the event feeling as though craft beer had been cheapened a little.
• The hype was bigger and more grandiose than the event actually was. Not all that is was cracked up to be (in my opinion).

Ideas/tips

• 3 Floyd’s should get a bigger venue or make better use of their property (i.e., establish lines, rope things out, etc).
• Find a different way to distribute the beer.
• Come later in the day after the ticket sale ends. If they still have some you can buy it without a ticket.
• Just come to hang and share beer without even buying Dark Lord.
• Bring some food, a grill, beer for people to sample, tables, and find a central location where you can be noticed so people can visit with you.

Dark Lord Day Photos

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Dark Lord Day 2010 is the only day that Three Floyds Dark Lord Russian Imperial Stout is available for purchase. This beer, coveted by enthusiasts and other strange folk nationwide (worldwide?), is the subject of a beer festival. It all happens on the premises of Three Floyds Brewing Company, where Dark Lord is on tap, live music is blaring, good food is disappearing, and lots of beer people are mingling, trading, and waiting in line with their tickets, which allow them to purchase a predetermined number of bombers, depending on the yield of this year’s batch. Last year I believe each ticket merited 4 bombers maximum.

The Perfectly Happy Man will be there this year, as none of us have had Dark Lord before, and we need to. We’ll be meeting other beer reviewers and website people, home brewers, and hopefully making some friends in the beer community. It will be a great time. We’re bringing a video camera to document, so we will have some good video from the event up on the site sometime thereafter.

Twitter users will most definitely be updating during the festival. Some of us will be doing the same. If you’re keen on Twitter, here’s what you need to know:

• PHM tweeters: @thePHman, @taylorbirkey, @m1chaellarson, @noelbirkey, @smilliet
• Three Floyds twitter: @3floyds, @darklordday
• Applicable hashtags: #DLD2010, #darklordday, #darklord

Leave us a comment if you’re going to be at Dark Lord Day … we’d love to meet you! Cheers!

Between us we sampled the following beers: Rogue Yellow Snow IPA, Steigl Pils, Rochefort 8, Southern Tier Jah-va, Dogfish Head 90-Minute IPA, Monk’s Café Flemish Sour Ale, Duvel Green, and Surly Furious. Needless to say, the Bavarian Lodge has tons of awesome beers on tap, and well over 100 bottles from all over the world. Click here to visit their beer list.

Ambiance is great at this place. A few weeks ago, Michael and I showed up on a Wednesday night to find the place absolutely jammed … due to a visit from Anchor Brewing Company, who had a rep there to mingle with the townsfolk and tap three new kegs of Anchor beer. After work tonight, the place was more chill – not empty, mind you – just more relaxed and quiet.

Of course we chatted it up about beer, home brewing, our website, goals for the future, etc., but PHM Beer Night is – and will continue to be – a time to just take a break from the rigors of responsible life and spend some time doing something we all enjoy. No doubt many of you beer lovers understand this timeless standard.

In the coming months we’re planning on hopping around to some different venues for our Beer Nights in the greater Chicagoland area. Locally we’re well spread out, and when you count every member of our writing staff, we’re a coast-to-coast operation. Until the next time, please check out The Bavarian Lodge. Their beers are awesome, their food is superb, their venue is clean and inviting, and their staff is well-mannered and friendly. If you enjoy beer and call Chicago home, the Lodge is a place you’ve got to visit.

Check out some photos of The Bavarian Lodge, courtesy of their website:

This was my first time visiting a local brewery, and I was absolutely impressed. We sat down at a table in the spacious restaurant, ordered up some food (I had the pulled pork sandwich, which was very good … could have used a little more sauce, but other than that … ). Of course, we also ordered some brews: I had a glass of The Bitter End Pale Ale, an APA that was very very tasty. My brothers got chicken tacos and fish & chips, as well as the Northwind Imperial Stout, and the wonderful Red Eye Coffee Porter (see our A+ review) … all of which was served in a timely manner and tasted great.

The highlight of the afternoon was of course the tour of the brewery, which was conducted by the restaurant GM, Gabe, a man of intensity and humor. Currently the brewery sits in a converted gymnastics center, which is a bonafide warehouse in essence. The restaurant and homebrewing supply store are attached, and they’re also located next door to one of their foremost distributors – a nice little setup for a through-and-through “garden operation,” as Gabe put it. And I definitely agree … Two Brothers is as fine an example of the American Dream as any.

Without writing a super long post and getting into every single detail (you can, and should, visit Two Brothers yourself if you’re ever in Chicago), I thought I’d comment on some things that stood out to me about my experience there. The first is cultural. This brewery started small, on the dreams of two brothers, and has grown from the ground up since it started in 1996. Every employee had a smile on their face, and you could tell that they were proud to be a part of what was going on there. The authentic, radically un-corporate, grassroots feel of the America Craft Brewery stood out clearly: Two Brothers pays close attention to running an operation that is energy efficient and environmentally sensitive. They honor other Chicagoland craft breweries like Metropolitan and Goose Island, and are also viciously committed to the highest possible sterilization and cleanliness standards in their facilities and with their equipment and machinery. Everyone pitches in, works hard, and takes pains to make sure that their ales are the finest possible.

Listening to Gabe talk about the history of the operation, the intriguing process that Two Brothers goes through to take an idea from concept to completion, and the unique challenges and joys that face Two Brothers on a day to day basis, I felt both proud and comforted. Comforted that in times of economic downturn and political ridiculousness, a thoroughly home grown American operation is still able to thrive.

The tour was of course educational for me as well, as I still am a novice when it comes to the process and science behind beer. I learned about all the different containers and casks and tanks that are used in brewing. I learned a little more about how hops add to beer, giving an ale different characteristics based on when they are introduced.

At the end, we all got three samples of anything on draft. I grabbed the Heavy Handed IPA, one of their staples, which smelled super fruity and was extremely flavorful. I also sampled two of their craft sodas, the Cinnamon Root Beer and also the Almond Cream Soda. Each tasted great, the cinnamon was definitely a new taste, and the cream soda was a little too subtle for me as I like mine rich and vanilla-y (Goose Island Vanilla Cream Soda is out of this world).

I’d like to thank the crew over at Two Brothers, and especially Gabe, for an extremely tasty and enjoyable afternoon. I will drink more Two Brothers now that I have a deeper understanding and appreciation for all that they do and how committed they are to making great beer. Don’t hesitate to chime in if you agree…