When I heard that Randy Mosher was involved with this brewery I knew I could expect good things.  I once took a beer styles and tasting class from him at Seibel (http://www.siebelinstitute.com/) and used his Tasting Beer book like a bible when studying for the Cicerone exam in 2010.  The man knows beer and his knowledge of beer history and particularly of unconventional ingredients is impressive (check out his book: Radical Brewing for more on this).

My first experience with the brewery was trying their beers paired with rabbit tacos at a launch event for industry folks at the Hop Leaf.  I left impressed enough to quickly put their 5 Lizard passion fruit witbier on tap at Murphy’s Bleachers afterward.  At the time they were contract brewing and a ways off from building their own brewery.  Over the last couple of years we found some issues with consistency, noticing that kegs were coming from breweries all around the Midwest and unfortunately the beer tasted like it.  However a visit to their new Bedford Park brewery this summer showed that this was all about to change.

The beer they are producing lately is consistently excellent and even better than what I had at the Hop Leaf when they launched.  The proof of this is in the incredible brandy barrel aged version of Missionario they brought out for our tasting on November 5^th.  Word is the only other place you may get to try this is over at FOBAB this year.  They may be the most daring brewery in the Chicago area for their consistent use of unconventional ingredients (their watermelon paleta inspired beer this summer was fantastic).  Look for their 5 Vulture, Vida y Muerte, 5 Rabbit, 5 Lizard, Missionario and whatever else they throw our way to rotate through our taps at Murphy’s Bleachers and Mrs. Murphy & Sons Irish Bistro this month.  If you’ve had their beer before, give it another chance – you may be surprised.