On Being an A** at Revolution Brewing
I made an a** of myself tonight.
It’s the second day Revolution Brewing has been open. You might remember (both of you who actually read this piddling drek) about the beer you can’t have yet. Well, now you can have it. Just don’t do what I did.
I had a perfectly wonderful afternoon/early evening enjoying the beers brewed in house, on tap. I had the duck confit pizza (a little skimpy on the duck, but good nonetheless.). I got a growler of the Workingman Mild, to go. At 3.5% ABV, the mild has a subtle roastiness, but it’s not a heavy beer – you could easily drink it all night. And it’s a style you don’t see at many brewpubs, despite the fact that it was the most popular type of beer in London in the early 1900s.
It’s also a style that I left all over the floor. My growler slipped from my hand and crashed on the way out.
The staff was very good about cleaning up the beer and growler shards, even giving me another growler to replace the mess I left on the floor. It’s that kind of place. Nice people, good food, great atmosphere. A definite destination for anyone who loves great beer.
Others have said Revolution’s beers tend to be overhopped (I’m looking at you, Mr. Southside), but I disagree. Even the Cross of Gold – designed to introduce Miller Lite drinkers to a beer with real hop flavor – was well-balanced, with a bit of noble hop aroma, and a real touch of hops bitterness in the finish. The Iron Cross Pale Ale had a little sweetness up front, with the hop flavor coming on soon, complimenting the hop aroma. Eugene Porter had a true depth of roast flavors – it wasn’t about the hops, it was all about the malt. I doubt you can go wrong ordering any of the beers produced here.
The place was surprisingly full for a Thursday afternoon. I’m not sure how it’ll be on a Friday or Saturday night, but the word “crowded” comes to mind. I asked owner Josh Deth if his other place, Handlebar (2311 W North Ave, Chicago) got off to such a quick start. “No, it took Handlebar a few months to get going like this.”
But Josh didn’t have much time to chat. He was behind the bar, unloading the specific beer glasses for some of his guest beers – Tripel Karmeliet (Belgian Abbey beer), and Stiegl Beer (an Austrian Lager).
While it’s not quite a revolution, Revolution is an important evolution in the world of Chicago area beer destinations.