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We’re brewing an Imperial, Midwest styled, India Pale Ale today using @brewingwithbriess Synergy Pilsner and @michiganhops Michigan Chinook. Look for it in a couple of weeks. #iipafetish #wearentbitter

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Look at this ridiculous mess. We’re recirculating this barrel aged melange through some Tanzanian cocoa nibs and marshmallow flavor and cinnamon…. #cellarwork #barrelagedbeer

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Brewing up the winning beers for the cat and dog team winners of the @cu_humane Mutt Strut is consistently a high point of my year. Not only are we helping out a good cause, we get to hang out with folks who are usually pretty passionate about Triptych and Charlie’s family was no exception to that.

You might recall that back on October 4th, we invited the Team Cat winners over to brew CHARLIE’S FINE BARLEY WINE, an American Barleywine that uses cat like reflexes to walk the line betwixt West Coast Imperial IPA and English Barleywine. It was a simple recipe, 97% base malt, which included a hefty portion of English barley and 3% crystallized rye malt. After fermentation, we leaned into a generous amount of Simcoe, Cascade and Columbus hops.

The first thing that jumps out to me about this beer is it’s weight, it feels very substantial on your palate, swirling around impressions of cherries, caramel and spice. Firm citrusy, pine filled bitterness chases through the finish but without disrupting the luxurious, silky smooth mass of it all. 11 percent alcohol by volume.

I expect we’ll have this one in 4-packs and ready on Thursday of this week.
#churchforbrewers #foragoodcause

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Today we brewed a beer celebrating Team Dog(s) for this years @cu_humane Mutt Strut. We laid out a coffee, Citra filled IPA mapped out by our figurative #craftbeer forefathers over at @stonebrewing, oh so many years ago. @intelligentsiacoffee Celebration Blend #ftw. Look for it in a few weeks.

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Welcome to another entertaining edition of #churchforbrewers.

First things first, let’s talk about the schedule for this week, normal hours Monday & Tuesday, on Wednesday, we’re opening up at 12pm and we’ll have the folks from @flour_and_fire_pizza here for dinner service. On Wednesday, we’ll also have a selection of my greatest barrel aged hits on draft and limited amounts of cans to go too (we are planning on stocking these throughout the day). These were beers we were saving for beer dinners and other special events that simply haven’t come to pass (#thankscovid). Thursday we’re gonna be closed so our staff can enjoy the holiday and Friday we will be back to normal hours.

I plan on releasing two beers this week. The first is VELVET FEELS, it’s our base hazy double recipe with a generous amount of milk sugar on the hot side, lots of pulverized Madagascar vanilla beans and hops on the cold side, and new to this batch, an injection of Amarillo hop oil from the wizards at @oasthouseoils. To my perception, this beer is a melted creamsicle, piles of orange peel and vanilla carried through a smooth, sweet finish. The second beer that we’re planning on releasing this week is called CURTIS. We co-pitched lactobacillus and Belgian farmhouse ale yeast into a moderate gravity wort and as fermentation slowed we added 310 gallons of cider from our friends down the road at @curtisorchard. After fermentation completed we added a few pounds of mulling spices (ginger, clove, cinnamon, star anise, fenugreek, orange peel, etc) and steeped the beer until we were happy with the aromatics. The resulting beer is a winter wonderland, a mix of mulled cider with an incredible complimentary integration of the apple character into the beer. We also carbonated this beer to a spritzy level to add to its refreshing nature.

If things go really well, we may even release a third beer this week, an American Barleywine that deserves its own post… #untilnexttime

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Today, we had our friend Lincoln over from @emancipationbrewing and we brewed an Imperial Black IPA featuring @landlockedhops Comet!

#brewday #collaboration

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Welcome to another spooky edition of #churchforbrewers. I spent some of my afternoon evaluating barrels for what I anticipate will be the next barrel release, WHEN SOMEONE ASKS IF YOU’RE A GOD, a bourbon barrel aged variant of our s’mores inspired beer (REMEMBER CAMP WACONDA).

Then I spent some time tasting our two upcoming spruce tip beers, IT CAME UPON A MIDNIGHT MEME, a spruce tipped, imperial black IPA >only< available in the @loditaphouse advent calendar box set and O CHRISTMAS MEME, O CHRISTMAS MEME, a hazy, spruce tipped Imperial IPA. The spruce is super piney and forward in the black IPA and it hangs out as a fruity background note in the hazy, can’t wait to share these with you…. Perhaps as soon as later this week.

Enjoy your #halloween folks.

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Canning some more beer today while Whitney brews a batch of Dank Meme. #canningrun #brewday #houseslytherin4ever

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In today’s edition of #churchforbrewers, we preview this week’s likely releases while we #praisetheyeast for all their hard work in making these tasty treats happen…. Plus we pose a yeast related question for you to ponder as well.

First up is GOOSEBERRY SOUR, we brewed another “live” Berliner Weiss, this time we imported 400 pounds of fresh frozen green gooseberries from the Pacific Northwest. Gooseberries are high in tannins and potassium and they contribute this wonderful salinity-like character to the aroma but in the taste it’s all very serious tartness. Tons of lemon, sourdough and sour green grape follows into a punchy, tannic finish.

The second pictured beer is called THIOL TRIP TECH, VOLUME 1. Our friends at @omegayeast and @phantasm.nz recently added some new tricks to our hazy IPA bag. @omegayeast released a very #sciencey yeast with a super active enzyme that generates huge amounts of tropical passion fruit, guava and citrus aromas. Paired with a magical Sauvignon Blanc grape skin powder from the folks at @phantasm.nz, this beer exudes a beautiful bounty of ripe tropical juice. Super smooth like most of our beers of this nature but with tons of grape and white wine complexity throughout.

Finally, let’s bask in the greatness of PRETTY NICE LITTLE SATURDAY, straight from its lagering tank. Minor tweaks have been made from the last batch, the most significant of which is the embrace of Noble hops in place of the American Crystal hops used in the last batch. German Pilsner malt, a decoction mash, and our favorite lager yeast combined to keep things crispy with an attenuation exceeding 80 percent. But now, after being brewed in August and spending a good amount of time lagering, we find ourselves at a crossroads. Typically we’re known to filter this beer to a brilliant luster… like the vast majority of lager brewers in the world do. But after several other unfiltered lagers have been received well at Triptych (like our Kellerbier from a few months ago), we’ve begun pondering the necessity of this step. But what say you? How important is lager clarity to you?

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This edition of #churchforbrewers finds me enjoying the wonderful weather this morning while the sun shines a beam on our latest project: ZERO BOTTLE CAPS GIVEN.

This time of year begins to usher in a season of fellowship and entertaining but I always find myself wanting a non sus beer in the fridge, something tasty but without too many buzzwords or current trends so that my guests won’t bother drinking it. A beer for that moment when my mother in law mentions that 11am is probably a bit early for a beer. For that minute where a cousin drones on about how their turkey is always much more moist than this one that you just spent all day making. For that split second when your neighbor catches you outside and asks when you think you’ll get around to mowing your lawn. For that fourth time today when your child is insisting they need the digital currency that exists in whatever game it is they’re playing now. For that end of the day vibration when your watch reminds you that you haven’t hit today’s move goal.

Enter ZERO BOTTLE CAPS GIVEN, a beer modeled after simpler times when the word ale was most often preceded by the word pale, when beer had bitterness and when the only app installed on your phone was Snake. We built a simple base of pale and 2-row malts, kettle hopped with Cascade and Centennial, then dry-hopped with Azacca and Idaho-7 plus a dash of Amarillo derived terpenes in the conditioning tank. This beer exudes a nonchalant, devil may care pine and grapefruit filled nose while hints of orange marmalade pop off the top, courtesy of the super critical CO2 extracted Amarillo magic.

We’ll be releasing it this week and I’d advise putting some in your fridge.
#cellarwork #ifyouknowyouknow

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A big ol’ pile of Colorado Spruce Tips went into the whirlpool of a hazy imperial IPA today. That’s right, O CHRISTMAS MEME, O CHRISTMAS MEME returns in a few weeks.
#brewday

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Today we invited the one and only Ricky Cervantes of @foreignexchangebrewing fame to come over and brew a massive Barleywine with us. Some of what we’re sure will become a delightful beer will be released as is and some will take a long nap in bourbon barrels. #brewday #collab

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Taproom

1703 Woodfield Dr.
Savoy, IL 61874

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1 (779) 232-3376

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Monday

3pm – 9pm

Tuesday

3pm – 9pm

Wednesday

3pm – 9pm

Thursday

3pm – 10pm

Friday

12pm – 10pm

Saturday

12pm – 10pm

Sunday

12pm – 8pm

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