BREWRACHOS 2017

Chicago Brew Crew Pipeworks End of Days Reviews

Tequila Corner Simple Tequila Cocktails with 123 Tequila

Tequila Corner: 123 Tequila review

Mike & Ricardo take a look at this small gypsy brewer from Sweden and discuss how this relatively new brewery is making splashes in the market with their unique beers. Bianca: Mango Lacy Gose, Abrahadabra: Strawberry Vanilla Lactose IPA

Chicago Brew Crew Bourbon & Rye Barrel Aged Old Rasputin

Mike & Ricardo try out the 2014 Barrel Aged old Rasputin along with the 2015 Rye variant. Join us as we go over the complexities and differences in these 2 barrel aged beers.

Mike & Abdul talk with one of the brewers at Goose Island about their newest beer addition, the Goos Island Fulton St. Coffee Ale as well as talking about the future of the Bourbon Counties.

Mike Moreno meets up with the owner of Cahoots Brewing and discuss their newest Beers Rabanas & No’Smores as well as the future for the brewery.

Mike Moreno heads over to Little Village to meet up with some of Chicago’s newest breweries Slapshot and Mikerphone Brewing. Join us as we discuss how these two breweries came to be and what they have in store for their breweries future as well as their new beers.

Mike Moreno Sr & Jr. meet up with the brand Ambassador of Ancho Reyes to talk about Milagro tequila and the newest Mexican Liquor to hit the market. Stay tune for episode 2 to see how we use these two amazing brands to make a great and easy Mexican Old Fashion

Jacyara De Olivera shows you how you can make a simple and quick “Mexican” Old Fashion using Ancho Reyes and Milagro Anejo. One of the top bartenders in Chicago she is the Brand Ambassador for Ancho Reyes and the Manger/Head Bartender at sportsman Club (http://drinkingandgathering.com/)

Mike and Abdul visit the newly finished Goose Island Taproom at their Fulton st. brewery. Get first hand looks into the brewery as well as a sit down with one of Brewers. Episode 2 to be released next week with a unreleased Bourbon County stout to finish off our adventure.

Mike Moreno takes a trip to the North side of Chicago to Aquanaut Brewery in Uptown to meet up with Gypsy Brewer Chris Betts. Take a glimpse into this year old brewery and how they have grown in popularity in such a short period of time

Mike and fellow Beet enthusiasts Abdul & Jorge compare and contrast the 2013 and 2014 Deth’s Tar. Explaining the changes cellar aged beers flavors have compared to a fresher bottle, along with a brief history of the Beer and its name.

Mike Moreno visits with the owners of Mercenary Brewing to discuss how this 4month old Chicago based micro-brewery started and what they have in store for their future brews and liquor distilling. We also discuss their Pale Ale and Milk Stout (Charlatan/ Fat Pug)

Mike Moreno discusses two highly allocated microbrews from the Three Floyds Brewery, Gorch Fock & Urine Trouble.

Mike & Josh head out to the west side of Chicago, Logan Square area to checkout one of the city’s largest and best known Breweries, Revolution. In this episode we will take you into the pub where we tried the E. Norma Gene Imperial Porter , Double Fist Pale Ale & Coffee Eugene Porter. We also will share a few of the meals we had along with an inside tour of the Brewery. Let the Revolution Commence!

Mike & Josh head to Munster Indiana to try out one of the Midwest’s best brewery, Three Floyds. In this episode we will take you on a brief tour of the Brewery, try out some of there delicious beers on tap along with a great selection provided at the Brew Pub. We also pickup a few beers ourselves to take for the ride home.

Chicago brew crew is a local Micro-brew enthusist group that try’s and reviews new and exotic beers. Today’s episode we are discusing the taste of Great Lakes Alchemy hour.

Mike Moreno Jr & Sr. review the taste, smell, and coloring of the Casa Noble line (Blanco, Reposado, Anejo & Extra Anejo)

Mike Moreno & Josh Stern review Life and Limb a limited edition micro-brew from Dogfish Head in collaborations with Sierra Nevada

Mike Moreno Jr & Sr. review the taste, smell, and coloring of Patron XO Cafe and XO Cafe Dark.

In this weeks episode, Mike & Josh talk about the complexity of one of Dogfish Heads most coveted beers, 120 minute IPA.

Mike Moreno shows you how to make a fun and easy Cosmo using Herradura Tequila Silver.

Mike Moreno Jr. and Sr. discuss and taste Herradura’s Limited edition Reposado Reserva 2012 and there coveted Selection Suprema. Teaquila Corner Thursday is meant to educate people on the taste and varieties of Tequila’s while sharing some of our rarest and best tasting tequilas from Moreno’s Liquors.

Mike and Josh make a stop at the Burke Beverage warehouse for the annual Beer tasting event. In this episode we try Boulevard Tank 7, New Hollands Paleooza and Dragons Milk, Eugene Porter Form Revolution, Aprihop and Namaste from Dogfish head, Bigfoot and Torpedo for Sierra Nevada, Woodchuck Private reserve and Farmhouse Select, and Lastly HICU from Magic Hat. A Special Thanks to Burke Beverage for the invitation and making this video possible.

Mike Moreno Jr. and Senior talk about Gran Patron Platino and how Patron became one of the top sellers in America

Mike Moreno shows you how to make a Frosty Mexican Bull Dog Margarita (serving size meant for 4 people) using 4 limes, 1 large orange, 3/4 cup of Patron Tequila, 1/4 cup of Grand Marnier a full Corona and a tab of simple sugar.

Mike & Josh meet with the Little-Village Cervezeros, a Chicago local Home Brewing group in this special edition of the Chicago Brew Crew. Watch as the Cervezeros show you the begging steps to brewing a Honey Basil Ale and where you can find the ingredients and supplies to start your own home brewing. To Finish your Honey Basil Ale, when the boil has finished your wort must be fully cooled to room temperature (72 F or less to prevent infection of batch) and siphoned or dumped into your fermenter before you add (pitch) your yeast. Don’t worry about all of the junk (hops and proteins — called the “trub” in brewers lingo) in the wort — most of it will fall to the bottom during fermentation. Then add your yeast and age for a couple months.

Mike & Josh try a few of the Home Brews from the Cervezeros (Chicago local Home Brewing group). and discuss how others can start home brewing. To Finish your Honey Basil Ale, when the boil has finished your wort must be fully cooled to room temperature (72 F or less to prevent infection of batch) and siphoned or dumped into your fermenter before you add (pitch) your yeast. Don’t worry about all of the junk (hops and proteins — called the “trub” in brewers lingo) in the wort — most of it will fall to the bottom during fermentation. Then add your yeast and age for a couple months.

Mike Moreno & Josh Stern discuss this new Micro-brew company from Portland Oregon and there philosophy on distributing diffrent varieties of beers every three months. We will discuss one of their most popular beers, number 10# Whole in the Head DIPA.

Mike & Josh discuss this 6 generation old Belgium blonde, reviewing its history, color, smell and taste. Note: this beer was aged for an extra year for about 14 month rather than the average 3 months and ABV (Alcohol by Volume) is 7%.

Mike & Josh discuss the taste and smell of this Belgian Sour. ABV 7.5%