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Winning a bronze at the Great American Beer Festival in 1992, the 1993 Award of Merit from the Chicago Beer Society, and a Gold Medal in 1994 from the Beverage Testing Institute, Heartland Weiss is a highly accoladed traditional Chicago Bavarian-style wheat beer. Weiss is the German word for 'white' which points to the fact that the style is made from malted wheat as well as malted barley. A seasonal product, Heartland Weiss is only available from April through October and is formulated to quench hardy thirsts. Chicago's Weiss uses a unique strain of top-fermented yeast from the world's oldest brewery, the Weinhenstephan Brewery in Bavaria which contributes the beer's banana-estery and clove-like profile. Heartland is brewed with 60% malted wheat and 40% 6-row pale malts. No aroma hops are used and only Chinook hops are added once at the beginning of the boil.
Note a clear, warm golden hue with a very spicy, fruity and phenolic (clove/nutmeg-like) nose indicative of a true weizen. Banana esters are also apparent in the nose. Look for a fruity, clove flavor with a spicy finish. Overall, a refreshingly medium-bodied interpretation of a weizen that would be perfect complement to a hot summer's afternoon.
The Chicago Brewing Co. produced its first beer in July of 1990, is the first newly constructed commercial brewery in Chicago in more than 50 years, and is housed in a 1920 pickle factory. The highlight of the brewery is a 40-year-old, all copper Bavarian brewhaus imported from Kulmbach, West Germany. The brewery is named in honor of Chicago's great brewing history as the city was once known as the brewing capitol of the west and was home of the country's largest brewery as well as the first national brand of beer.In just 5 years, the brewery has won 11 medals for their products, making them one of the most award-winning American microbreweries. Family owned and operated, Chicago Brewing Co. is privately held. Other award-winning beers produced by the brewery include Legacy Lager, Legacy Red Ale and Big Shoulders Porter.For more information about the brewery and scheduled tours, call (312) 252-BREW.
Herbed Mussels or ClamsSteaming in a flavorsome combination of beer, onion, and herbs is an ideal way to prepare these tasty bivalves. Simply add fresh bread, a green salad, and your favorite of the 2 beers featured this month for an impeccable supper.1 Onion, coarsely chopped1 large shallot or clove of garlic, thinly sliced1 tablespoon chopped Italian parsley1 teaspoon dried thyme1 scallion, finely chopped½ teaspoon freshly ground black pepper2 ½ quarts mussels or clams, scrubbed1 ¼ cups Heartland Weiss8 tablespoons Herbed Butter* (see below)Toss together onion, shallot, parsley, thyme, scallion, and pepper and place in a 6-qt. Dutch oven. Arrange shellfish over onions and pour beer over top. Cover and steam on medium-low until the mussels open. Toss any that don't open... they were dead when you bought 'em and won't taste too swell! Remove shellfish and place on heated platter. Cover with foil. Quickly reduce cooking liquid with the vegetables by one third. Add herbed butter, stir, and pour over warm shellfish. Serve immediately.Herbed Butter1 cup butter, room temperature¼ teaspoon salt2 tablespoons Blind Pig Golden Ale1 teaspoon chervil2 tablespoons minced chives1 shallot, finely minced1 scant teaspoon dried thyme, basil, marjoram1 small clove garlic, minced¼ teaspoon finely ground black pepperCream butter with salt and beer. Blend in remaining ingredients and let stand at room temperature at least one hour.
BARLEY CORN - Pete's Wicked Red was just one of 55 beers at the 1994 Great American Beer Festival to use the word 'red' in its name; 61 preferred the more traditional 'amber' moniker. At 1993's festival, however, amber-named beers outnumbered the reds by more than two to one.SOUTHERN DRAFT BREW NEWS - Beer makes you smart! Researchers at Indiana University Medical Center in Indianapolis have discovered that moderate drinking may improve memory and problem-solving abilities, according to a report in Health magazine.BEER, THE MAGAZINE - The Virtual Village Home Brew Society has been formed on the Bacchus Wine and Beer Forum on CompuServe. This unique on-line club meets continuously and is available worldwide. For more information, contact president, Roy Klein on the Internet firstname.lastname@example.org.ALL ABOUT BEER - According to the Beverage Alcohol Market Report, sales of craft beers jumped over 50% last year from 1993, raising the U.S. market share to 1.3% of total beer volume consumed.
Dear Murl,The last time I tried a wheat beer, some kind of sedimentary residue build up plopped on in my glass at the end of the pour. What's up with that, Murl?Robert Alan Rohrer - 'Lefty'Bobby,What you were looking at was a traditional wheat beer that has had a secondary fermentation in the bottle. That build up that you were most likely suspiciously eye-balling was the yeast that has settled to the bottom of the bottle of your unfiltered brew. Try not to be so eager to quaff next time with a slower pour and you'll be able to keep that yeast out of your glass.Woof!Murl.
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