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December 10, 2014

When you think of the number "50," many different things may come to mind.

  • A normal lens' focal length in photography is 50 mm.
  • There are 50 states in the United States of America.
  • "Five-Oh" (or 5-0) is a slang term for the po-po (police).
  • 50 is a calibre of ammunition.
  • There is a rapper named 50 Cent.
December 4, 2014

This week, we have two beers returning for your drinking pleasure and grammatical consternation, both in draft format, and one in bottles.

Axe Scar Pig. is our American red ale, ruby in color with a tight off-white head, packed with caramel and toasted malt character, and bursting with the choicest earthy and melonesque American-variety hops. Like a battle hog built for endurance, Axe is medium-bodied and supremely drinkable. Interrobang‽ is our true-to-style Belgian-style tripel, straw colored and brilliant, a delicate balance between bready pils-malt sweetness, spicy Continental hop aroma, and bubblegum-fruity Belgian yeast character, all forming an invisibility cloak around the beer's potent 9.0% ABV.

November 20, 2014

We'd like to introduce you to a beer that we're very happy with. But first, a few words about our approach to crafting recipes.

The majority of beers we brew can be classified under four categories:

  • Traditional Style - These are beers that fit into existing BJCP or GABF guidelines. The beer must fit into specific parameters for original/final gravity, color, IBU, ABV and flavor to be considered a traditional style. Bier der Toten Vienna Lager and Interrobang Belgian-Style Tripel are examples of beers we brew according to style guidelines.
  • Super Style - This is when we take an existing traditional style and exaggerate certain qualities, kind of like a traditional beer style after plastic surgery. Scareball would be considered a super style since it uses all the ingredients of a traditional Pilsner, but quantities are exaggerated to give it a bigger dry-hopped aroma and higher alcohol content than a typical Pilsner.
  • Hybrid Style - A beer that has aspects of two or more styles would fall under this category. The current trend of “Belgo-American” styles is a perfect example of this. At SOB, we brew Nourri au Fourrage to be a hybrid of the American Stout and Milk/Sweet Stout styles.
  • Freestyle - These are beers that are delicious, but don’t resemble any particular beer style. They can be some of the most memorable beers in a brewer's profile, though they may be difficult to classify. Our best example of this approach is Pernicieux.
November 13, 2014
November 6, 2014

Would double skinny jeans be twice as skinny, or double the jean, and therefore not skinny at all?

It's a relevant question for your beer drinking this week as we bring back Skinny Jeans R Ridiculous, our single-hopped American pale ale, and release for the first time H4LF2UAD, our Belgian-style dubbel. These beers are strikingly different--Skinny Jeans is a hop-forward, light-bodied, easy-drinking beer that showcases the floral, citrusy character of Cascade hops, while H4LF2UAD is a malt-forward, full-bodied sipper that highlights the dark-fruity-goodness that emerges from the combination of dark specialty malts and Belgian yeast. Grab a sample of each at the taproom and feel your tongue do somersaults trying to figure out what the hell is going on.

November 3, 2014

In late spring of 2014 we began our adventure of bringing beer outside of Illinois. How we selected our second market, Wisconsin, was simple: we wanted to bring beer back to our roots.

Chicagoland is our home, but my brother Joe and I grew up about sixteen miles north of Milwaukee. For us, bringing SOB home to Wisconsin, maintaining that personal connection to where we're from, and, above all, doing it well have always been high on our priorities.

October 15, 2014

If you’re looking for an experience, look no further--New York’s hottest club is Perennial Oath.

After you step through a refurbished barn door to this donut-offering plateless BBQ hot spot, you’ll be greeted by a skeeball machine on which you get one throw to see if you can enter. This place has everything: no chairs or tables, 600 taps, a Russian man screaming profanities, ski bums, and Stockard Channing singing "There Are Worse Things I Could Do." Don’t look for a bartender; there isn’t one. And why are there no bartenders? Because it’s that thing when everyone you know is on the Paleo diet.

This month marks the release of our most recent collaboration, Stefon, which our friends at Perennial Artisan Ales brewed at their shop. Stefon is a dark rye farmhouse ale conditioned with Brettanomyces. Earthy, spicy rye malt is at the front of the nose, followed by subtle stone and tropical fruit, with crackling cocoa flavor on the palate and a slight tartness that will only develop further with age.

October 9, 2014

It's a busy week here in Naperville.

We have three beers returning to our lineup, two of them in bottles. Ravaged By Vikings is our American double IPA brewed with Simcoe and Columbus for resinous, pine-sap flavor and dry-hopped with a blend of American hops for a huge citrus, pine-resin nose. Man vs. Internet is our Belgo-American double red ale that combines caramel, oatmeal sweetness with dark fruit and spice for a full-bodied flavorsmack. Salty Beard is our single-hop Belgian IPA, brewed and dry-hopped this time with El Dorado hops for huge melon, tropical fruit, and citrus character, all packed on top of some big fruity Belgian-style yeast esters and absolutely no salt whatseover.

October 2, 2014

Everyone loves a good staring contest--until you realize you're retina-deep in a psychopath.

We're here to help you steer clear of that debacle and point your pupils toward something dark--just not Ted Bundy dark. This week, we release Psychogaze, our American porter. Loaded with Munich, crystal, chocolate, and black malts for a complex malt character that hits the full spectrum of caramel, toast, roast, and earthy coffee. Rolled oats add a velvety texture to the beer's medium body, while Nugget and Willamette hops contribute fruity, earthy aromatics.