In public with Cameltoe

14 Apr

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When we travel, Miranda and I rarely rent a car, so we explore all the place we can walk to or we make a quick study of the transit system. Tonight was an exception, Miranda’s friend Damir lives in Chicago and together we drove out to A Piece, brewery and pizzeria. A Piece is still very much in Chicago but a little beyond walking.

First the pizza was very tasty but continuing the theme from last night there was an hour and a half wait for a table. But hey, there was standing room, a nice beer list (both their own and guest taps) and for such a hip part of town barkeeps with hustle.

My first ale of the night was the Disfuctionale. The beer started the night off right. A medium to full bodied pale that stood well with hops that came on strong and crisp finishing with a hint of citrus grapefruitiness. I liked this beer and thought I would have a few but there were more beers to try and an hour and fifteen wait left.

Next up a farmhouse ale, Surrender, which was made in the style of a French beer, Bíere de Garde. Yes, the French make beer. Again another good beer, it had the musty/earthiness you would expect and the hops were just present enough to balance it out. This beer reminded me of delirium tremens. The only thing negative I have to say is at 8% this beer was too alcoholic for me. It is just my opinion, but while this beer is definitely worth a try, I like my farmhouse ale to be brighter and crisper…you know, a tractor beer – with flavor.

Now for the star of the night, an IPA worthy enough for a place next to Cabrito in the Chicago beer scene, A Beer in Progress. Ok not the best name but this is Piece’s version of a rotator IPA. The only thing that is not changed batch-to-batch is the yeast strain. The hops and malt are constantly changed. This was one hell of a batch! Strong hop nose with pine, citrus and a sweet resinous, definitely NW style IPA. The beer had a full body, big enough to stand up to one big hop punch in the face. We are 1500 miles from the nearest major hop growing region and has all the awesomeness to stand next to a pint of Descender, RPM or C-Note.

From the worst beer name, to the best: Cameltoe. This was a huge beer, 9.5%, brewed from an ancient Egyptian recipe with spices. I am not sure how ancient, as there was a light spicy note to the nose but most noticeable were the hops. The hops were toned down but similar to a Beer in Progress. Cameltoe was a huge bodied beer, sweet (maybe a bit too sweet for me), with a spicy and slightly resinous hop. While I did enjoy my Cameltoe, I finished out the night with another delicious Beer in Progress.

In or traveling to Chicago? Hit up Piece pizzeria and brewery.

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One Response to “In public with Cameltoe”

  1. grotusque April 17, 2013 at 2:42 PM #

    I’d have to say; gotta have a pretty good sense of humor to be French and make a beer called Surrender.

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