Tag Archives: Destihl

TBR 92 – Jetski Wedding

Pod-fade???  Not us!  (Though, Groucho does lie awake at night having nightmares about such things)  Groucho and CHUD!!! Back in the saddle again for an honest to goodness TBR.

Beers on the show:  Clown Shoes Pecan Pie Porter, Real Ale Brewing Belgian Tripel Ale, Destihl Adam Bier, Revolution Brewing Un-session-able Imperial IPA.

On the show:

  1. Groucho has been passed around by other guys…  He’s feeling dirty.
  2. Billy Crystal imitations.
  3. Clown Shoes puns…  Wow.
  4. CHUD’s taste-buds have healed since the accident.
  5. Ghost noises.
  6. CHUD’s working on a children’s book.
  7. The “Horse accident”.
  8. The settlement…  The destination Wedding…  Sandals resort in Jamaica.
  9. Chicken Blood vows.
  10. Meier chat.  People still go there in Bloomington Normal?
  11. Why Amazon will rule the world.
  12. Best Man talk.
  13. California love from Groucho.
  14. Any Jeff Galuli of South Pekin?
  15. CHUDlette needs her herring treats.
  16. The riding crop incident.
  17. Flat Earther’s and the ilk are becoming annoying.
  18. Litmus test for going to the creationist museum?
  19. Local news interviews for the CHUD?  Selling the outrage!
  20. Dali Lama lottery for the CHUDlette.
  21. Groucho and CHUD doing the Instagram video thing…  Instagram:  thebeerreport
  22. Slamming the Irish for their stance on Abortion.
  23. Tom Petty talk.
  24. Brian Wilson… Beach Boys…  Sgt Pepper…  The Doors and Jimmy Hendrix.
  25. 1967… Greatest year for music?
  26. Queen.
  27. Marilyn Manson talk.    Marc Maron Podcast talk.
  28. Songs for Drella… Warhol and old school work ethics.
  29. The Double Album conundrum.  Frankie say relax?
  30. Tannin’s and Hops love.
  31. Superduper Dog IPA.  TeeWinks?  We still think of you… Late at night….  ick!
  32. No more pink BMW for Bianca.

Thanks for playing along… More shows with the CHUD need to happen!!!  We are working on this!!!

No sponsors for these beers… We do not pander…  We do not pull punches.  These brewers are great and we did not expect any bad beers…  But heaven help those bad ones that we might find.

 

 

 

Destihl Brewery


Tonight I had the chance to swing by the new Destihl Brewery on the north side of Bloomington Normal.  I can say with confidence that I have experienced all levels of Destihl to this point.  Matt Potts and his team were very kind to The Beer Report when they first opened the brewpub at Shoppes of College Hills.  One of our greatest moments in TBR history was reporting on a beer brewed with vaginal yeast (Not at Destihl) and watching Matt nearly spit out his beer.  We were there when the production brewery opened and have been amazed and thrilled with the success of the “local guys” as we see their product now line the shelves of our local liquor stores.  


The new Brewery is a natural progression for Destihl.  They have built up gradually, all the while making amazing beers that are becoming sought after nationwide.  Using that momentum, they have spread slowly and steadily across the US and have now built a world class facility.  

World Class?  Um yeah.  I have been a few places over the years.  Destihl is blessed to be in a town that has lots of free space… And it pays off in a facility like this.  Once a cornfield, it has been replaced with aesthetically pleasing open great hall with huge amounts of glass and steel show off the epic space.  This vast cavern was surely the dream of every Viking king making a great-room for his clan.  Every table in the house has you surrounded by tap handles and fermenters.  You know you are in a brewery, but you also know you are in the most modern iteration of what a brewery can be.  When I go to Stone Brewery and Beer Gardens in Escondido California… I am taken by the sheer scale  and bold architecture.  Destihl is no different.  They have strong bold lines in every direction.


The beers on tap are great.  I am a fan of sours and I always will take a draft.  There was a time when that was rare, and I do fully appreciate how spoiled we are in Central Illinois.  For those who do not know the difference…  Sour beers take on a different flavor because of the “wilder” strains of yeast used to brew the beer.  Artisan brewers from Europe have been using an “exposed to the elements” style of brewing for centuries.  Creating local flavors that are literally the taste of that part of the world.  This flavor profile is very different from your traditional lagers or ales.  Some may call them an acquired taste so don’t fear if your taste-buds are taken by surprise.

If you are not a fan of sour beer, Destihl offers everything from Stouts to Ciders.  As with most brewers in the United States, they are willing to make some big and bold India Pale Ales.  They have everything from mild to skull crushing hop flavors.  If you are a “hophead”, you will be pleased.   As in their past locations…. Destihl does not offer other beers on their tap handles.  Years ago that was a bold statement, but as they have grown their selection of beers, it’s not even an issue to find something you like.  (Ask for samples!  They are always willing to give you a taste if you are unsure)


Destihl also offers the newest way to make your beer portable…. The Crowler.  For 9 bucks or so…. Get 20oz of your favorite beer on tap and take it home in a giant can.  The can concept is far superior to those old glass twist top bottles.  No light, no air, nothing is going to ruin your fresh beer.  The crowler, since it is canned, should keep your beer indefinitely.  Drink at your leisure anywhere without the worry of broken glass.  


I did not try any food on this visit.  

It will be interesting to see what is next for our local craft giant.  Will they get so big that they move their headquarters to Chicago like other local industry leaders?  We have to hope not.  This facility and the beers they make are a feather in the cap of central Illinois.  Locals should show this off to anyone who comes to our sleepy little ‘burgs with the preconception that there is nothing to do in the cornfields of Illinois.  

This building stands high above those fields and I am glad to have them here.  

Craftbeer Week 2015 – Day 2

Craftbeerweek02

Craftbeer Week 2015 rolls on!

Groucho runs down the events that he could sort out from the social media pages for all the local places that serve, sell and make craft beer!

The Fieldhouse in Peoria is giving teachers a break on Tuesdays!
Peoria Home-brew Club is meeting at the Fox Pub at 6PM on Tuesday.
The Railhouse in Pekin has Sculpin on draft!
Destihl homebrew event with the Hop Shoppe.
Old Chicago!!!???!!!

Coming up… Gutbuster 5K and North Peoria Brewfest. Josh Lanning is making dinner at Haynes on Main in Mackinaw Illinois on the 20th.

Interview: Jennifer Ritter with the Peoria Jaycees.

TBR 75 – The Beer News

tbr75

Missed 74?  Dont worry, your not alone.  CHUD, Groucho and PJ recorded an episode at the Speakeasy Art Center that will show up here eventually… But it needs an epic edit in the meantime!

We did find time to steal away from Bianca and pull off a full 1 hour broadcast!  We rearranged some wires as well, and you might notices a little better sound on this show as well.

Beers on the show:  Bell’s Hop Slam 2015, Destihl Hoperation Overload, Schafly TIPA

On the show:

  • New announcer Dude
  • New TBR Rap!
  • The TBR Farm Report.
  • Adopt A Podcast.
  • CHUD and the Bianca are canoodling.
  • Budweiser Superbowl Ad.  Groucho and CHUD discuss.  #thisbudsforyou
  • The social network of craft-beer.
  • Hopslam Release parties.
  • Buffalo Wild Wings.  What happened to you?  Groucho recommends the Curry Spiced Buffalitos.
  • Sam Adams and Jim Koch complaining you don’t love his beer.
  • Just the Tip.
  • Serial Podcast on NPR.
  • Congrats to Should I Drink that for keeping the dream alive.
  • 10 Years on the air!?!?!
  • Too Much Joy.  Good Kill (Not Thanksgiving in Reno)
  • Destihl sours.  Seek them out!
  • Topics taken from Facebook post.
  • Rothgar
  • Brickstone Brewing.
  • ISIS.
  • http://www.Fiverr.com
  • TBR Beer Tasting at the Speakeasy Art Center.
  • $400.00 beer?
  • PJ Love.
  • Bianca ran out of gas.  She needed a trunk monkey!
  • Lagunitas vs Sierra Nevada over IPA logo.
  • Lagunitas dude… Stop tweeting!
  • Abita beers?  CBR says drink it!
  • Story of the lonely hipster who hates children…  And tried to find a seat at Destihl brewpub in Normal IL.
  • Greatful Dead concerts.
  • Superfan showdown.

Thanks for listening.  New shows sooner than later!  Make sure to follow us on Twitter and Facebook to keep up with the local beer scene in Pekin.

Beers on the show purchased at UFS in Peoria and Friar Tuck in Peoria IL.

Music on the show courtesy of Tim Quirk from http://www.toomuchjoy.com.  Thanks guys for giving us awesome intro music for the last decade.


Destihl brings the funk!

After a long hiatus AB (now the wife!) and I went back to eat and drink at Destihl, our local upscale brewpub. Long time listeners and followers of the message board probably know the name well and remember hearing it from us on a regular basis at one time. I’m going to start off here with an apology, which some of you may have heard already, and I promise this is the last time I’ll bring it up.

Around two years ago the owner Matt Potts was gracious enough to let me come in and hang around on two ten hour brew days to get a feel of what a day in the life of a brewer is like. It was absolutely a fantastic time. The experience of seeing how things worked was invaluable and gave me new respect for the guys that do it, not to mention Matt gave me plenty of free food and beer while I was there. While there I was filming everything for a Beer Report Special. That never came out though.

A few days later AB and I stopped in to have dinner and quite frankly, we had about the shittiest customer service experience I’ve ever encountered. This wasn’t at all in line with our regular experience with the place, and we had been there very often. AB ordered a cedar plank chicken. I had gotten it once before and it was hands down the best chicken I’ve ever eaten in my whole life. We ordered it again this particular night it came out WAY undercooked. AB took one bite and sent it back. Rather than being cool about it the manager in the restaurant at the time was a complete fucking prick about taking the food back. They took it back, but he insisted on reiterating repeatedly that there was nothing wrong and that it was fine, and continuously implied she was just being bitchy. I’m a dude. I know when guys perceive women are being unreasonably bitchy and this was not one of those moments. I couldn’t figure it out. If you’re going to take the food back, take it the fuck back but don’t start a confrontation over it. Why? You’re comping the cost of the meal, why go out of your way to piss off a customer, especially a pair your most loyal and gung ho customers at that? I mean, seriously, we loved the place. This is was like coming home to finding a girl who you had put way up on a pedestal in your mind taking crystal meth and fucking your creepy neighbor.

What I should have done was send an e-mail immediately to Matt Potts. I have to no doubt he would have done whatever he could to fix the situation. Instead of doing that though I basically said, “fuck that place” and didn’t go back and never did anything with the video. Considering how much generosity had been shown to The Beer Report by Matt that was really a weak thing to do on my part. I’m sure he would have wanted to know one of his employees is shitting on the business he spent every waking moment of his life trying to get off the ground. So Matt, I’m sorry about taking advantage of your hospitality.

With that out of the way, bring on the story of a Behind the Brewery redemption!!!

AB and I decided to stop there again on a Saturday as part of their Oktoberfest kick off and were drawn in by finding our they had something AB and I have been hunting after for years. When we got there it was packed to the gills. The hostess at the counter said we would have a 35 minute wait but it was only about half that. What looked like an old German husband and wife team jammed some seriously cool Oktoberfest music, him on a small drum set and her on an accordion. We got a good table with a view of them.

We started off with a few beers and appetizers. AB got a Oengus Irish Stout. It was a good stout, slightly dry and roasty the way it should be and very drinkable. It had thick black color and ¾ inch thick soft frothy head. Then came the star of the evening. It was a sour cherry ale they refer to as part of their Saint Dekkera series. (The genus name Dekkera is used interchangeably with Brettanomyces. – from the interwebs) The waitress said the beer was aged for a year and nine months in oak with the wild yeast added half way through the aging process. Holy shit… It was beautiful. It came served in a large snifter, having a light color with a hint of red. It smelled like true Belgium farmhouse funk. The waitress tried to warn me, saying it could be hard to drink a glass if you weren’t used to the taste. Well, it was hard to drink a whole glass because I could have spent 2 hours sipping and savoring every drop. It started out slightly sour and funky on the front of your palette, and then just exploded down the sides of your tongue. Fucking glorious!!! Immediately beers like Cantillon Kriek and Fantome came to mind. Yeah, that’s right, this thing sits up there in the realm of the best Belgian beers I’ve ever had. It was like getting a handy with every sip. I was practically in convulsions. I’m going back for more of this.

The appetizers we got were pretty good too. First up were bacon and blue cheese deviled eggs. You can’t really screw up that combination can you? They rocked. We also got the stone fired pretzels. They were like the big pretzels you would get at the theatre but better. They came fresh, crispy on the outside and doughy in the middle. It comes with a side of kind of generic cheddar cheese on one side but some absolutely killer red ale Dijon mustard cream sauce as well.

The anticipation for the main course was feverish after things had started so well. One thing AB and I have spent hours lamenting over since leaving Florida is the utter lack of good Cuban sandwiches here in Illinois. There are a few half ass attempts around, Reggie’s in Normal makes a Barbecue Cuban that’s okay, but nothing that really does it justice. The possibility of getting a good Cuban is really what drew us back in. So how were they? Nearly perfect. Not completely traditional but close enough and amazingly good. They had big crusty pieces of Cuban bread, a fat slab of pork on the bottom, think slices of ham, nicely melted cheese, seriously WTF out of this world pickles, and a spicy kick of hot IPA mustard sauce. We were in heaven. The only element that might have been questionable was the onion. Not bad by any means, but just another element that maybe wasn’t needed. I didn’t mind them, but AB thought that they might have added just a little too much with them. They came with thinly cut fries. They were fine I guess but nothing too special. The sandwich came in a pretty beastly portion on its own so they weren’t really at the top of my priority list.

Time for dessert!!! That meant a big glass of their Bela Oak Aged & Dry Hopped Imperial Pilsner. Destihl didn’t fail to wow me again. There was very little head but big and balanced flavor. It had a big body but not too big. Strongly hopped, but not overly so. The oak made itself very noticeable, but not to where it was distracting from the beer itself. The balance in this beer was masterful.

Ab ordered a giant tart thing that was pretty good but I can’t remember what it was exactly,. It had a rocking, super sour lemon custard and fresh berries. I was enjoying my beer too much to get into it.

After these two big beers I had to call it a night as I was driving but I could have sat around drinking more even though I was completely stuffed. I was left feeling very impressed with what was both in the glasses and on the plates and kicking myself for not being more of a regular. The atmosphere that night was very fun. I didn’t even get around to mentioning that the architecture of the restaurant is completely unique and upscale but also makes note of its Midwest surroundings. A great view of the brewing operations is always a plus for us beer geeks as well.

Overall, this was one of the most satisfying meals and most enjoyable nights out a restaurant I’ve had in a long time. For the quality of everything the price wasn’t so bad either. It’s not the venue for a cheapskate but it will by no means break your bank to have some good food and killer beers. Cheers to Matt Pots and the rest of the Destihl crew for putting an awesome place in Central Illinois. I think it’s about time to stock up on some growlers.