GENEVA, IL – Guests to Penrose Brewing’s taproom will now have a new option to add a little zest to their pizzas. Penrose Brewing partnered up with Gindo’s Spice of Life, to present Lemon Seltz-Up Sauce. The brand new collaboration sauce features Aji limon peppers, lemon zest and the same lemon puree used in their crafted hard seltzer, Lemon Seltz-Up. Gindo’s Spice of Life is located at 2002 W Main St Suite P in Saint Charles and owned by Chris and Mary Ginder. Chris has been innovating his hot sauces since 2011.Their business has produced over 500 flavors while dedicating to the mission of creating handcrafted sauces & spice blends that inspire creativity in the kitchen and support local farms and businesses. Gindo’s remains committed to manufacturing their own products so they know every bottle has the same level of quality & freshness. Over the years, top chefs and foodies have used Gindo’s vast flavor profiles to create award winning creations in their home kitchen or restaurant. Penrose’s taproom began offering their own food option for the first time since its inception in 2014, earlier in January at the Stevens Street location in Geneva. Penrose has partnered up with Massa

GENEVA, IL – Penrose Brewing’s Taproom began offering their own food option for the first time since its inception in 2014, this past week at the Stevens Street location in Geneva. Penrose has partnered up with Massa Pizza Company, from Franklin Park, Illinois, to serve up handmade pizzas as an added option while enjoying beers. “We are excited to add pizza to our offerings at our taproom, alongside our award-winning beers,” Penrose Brewing Co-Founder and Head Brewer Tom Korder said. “In years past, our customers have been asking for a food option if they’re looking to have another beer or two. It’s the best of both worlds to be able to work with another locally-owned Chicagoland company.” Since 1968 the Lollino family has been dishing up authentic Italian foods, blending and roasting the finest coffees, and creating specialty frozen desserts in Chicagoland, including Massa Pizza. In the 1990s, husband and wife Angelo and Giovanna Lollino expanded the family business opening a flagship Italian café in Elmwood Park, Illinois. Over the next two decades, The Lollino’s would partner with influential chefs and food distributors to bring award-winning gelato, premium roasted coffee and espresso, authentic Sicilian pizza and more to consumers around

GENEVA, IL – Penrose Brewing is excited to celebrate #HopHypeWeek throughout the week of October 16th, showcasing the numerous experimental and groundbreaking ingredients from Yakima Chief Hops being used in upcoming releases. “As the summer turns to fall and leaves begin to fall from the trees, we’re getting super geeked at the brewery over some groundbreaking hop innovations. As most craft beer die-hards know, hops are known as the soul of beer and they can provide a wide array of aromas from fruity, and floral to grassy and woody,” Penrose Brewing Co-Founder and Head Brewer Tom Korder said. Geneva’s Finest – Wet Hopped Saison – YCH 301 Trial – Fresh Frozen Hop Cryo Hops® Brewed up in collaboration with fellow Geneva, Illinois brewery, Art History Brewing, ‘Geneva’s Finest’ features a ground-breaking product, YCH 301 Trial – Fresh Frozen Hop Cryo Hops®. YCH 301 Trial is part of the Yakima Chief Hops Elite Product Trial program. It combines the groundbreaking concept of Frozen Fresh Hops and the innovative technology of Cryo Hops® to pioneer a new way to brew fresh hop ales with a pelletized product. In past brewing traditions, brewers used Wet Hops once per year during the harvest time

Silo | Hedgerow | Grindstone Farmhouse ales have always been a favorite style for us around Penrose, and we recently got to spend some time in the cellar, crafting some rustic saisons with some fun techniques and unique ingredients. Saison is a broad style that really allows a sense of time and place to shine through in the finished beer. The methods we employ and the ingredients we use lend to a unique fermentation and conditioning, which provide a sort of personality to the beer that your olfactory senses can truly interact with. For our base saison, Silo, we wanted to employ some techniques used by some of our favorite farmhouse ale brewers in Belgium. Firstly, we chose to ferment using a yeast similar to that used to ferment Saison Dupont, a benchmark of the style. With the potential for fruity ester production and mildly spicy yet balancing phenolic compounds present in the finished beer, we allowed this fermentation to “free-rise” in a rectangular stainless steel fermentor. The geometry of the vessel as well as the ability for the temperature to increase as heat is produced during primary fermentation lends to that classic saison character we are looking for. Modest