Kimbell Brewing

06/20/2017

We've approached Saison brewing season with the warmer weather. Always an enjoyed time of year. Some yeast cultures taking shape as the temperatures rise.

04/01/2017

A Ghost barrel handed down from Spiteful Brewing. This half of batch 19 picked up some lovely vanilla undertones, so we're packaging it as is, and excited to see what a secondary fermentation in bottles brings to that final experience.

03/24/2017

Guava meet Ghost

02/02/2017

The Lifestyle You Deserve, our doppelbock, starts it's life from a double decoction mash. However, we currently have our first Czech pils in an open fermenter where we utilized a triple decoction mash. We'll be revisiting the pils once spring is upon us.

12/08/2016

5 days since pitching yeast, and the krausen keeps growing.

12/05/2016

Barleywine currently in the open fermenter.

11/15/2016

A couple regional neighbors to us Chicagoans mentioned and quoted in the following.

Brewers in locales as far from pastoral as Pittsburgh and Indianapolis are crafting rustic and wild beers that are both well-regarded and in-demand. Farmhouse, they say, is a state of mind.

11/06/2016

Batch 20 of Back Off Man, I'm A Scientist is in the books! Meanwhile, we're preparing to rack In**ed Brown (Kentucky Common) from the rye barrel it fermented in; and we filled fermenters yesterday with the same stout wort we brewed last year. It later gets spiced as a holiday treat to share with our family and friends.

09/02/2016

After a good rinse (both the barrel and yeast slurry inside), this barrel performed well in a matter of 4 weeks. We'll likely surpass the fruit addition, and let this beer shine as is.

08/21/2016

Biere de Garde brewed with rye and oak leaves, open-fermented.

07/25/2016

Brasserie Fantôme of Soy, Belgium has a cult following in many countries in the world. Dany Prignon, the owner and brewer and an enigma in the beer world.