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

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2022 Growler Club – $175 Members Only Stainless Growler Stainless Steel Card Bottle Opener One Pre-paid Growler Fill per month Fills do not carry over between months Only available on beers that are available in Growler Fills Please maintain the cleanliness of your growler Must show valid ID of Growler Club member upon pick up Additional Growler fills can be claimed at a 50% discount (limit 1 per visit) 20% off beers while you wait December growler available between 12/26 and 12/31 One Complimentary Birthday Beer Early Access to Tickets for Certain Brewery led events On Sale Friday 12/3/21 Click Here To Purchase  

Sweet, sour, salty, bitter and umami — these are the main flavor components that the human palate can detect and are the basic levels of how we enjoy what goes into our mouth. Whether it’s a well-crafted dish by a local chef, or your go-to beer, oftentimes our favorites incorporate several of these all at once. In beer, we have been well versed on the bitterness of IPAs and the sweetness of our imperial stouts, but the acid component of wild and sour beers is often misunderstood. There are some pretty distinct differences between the main processes of adding acid components to a beer: hot side souring and barrel aging. On the surface, hot side souring is quicker but less complex, while barrel souring can take up to a few years and bring about a balanced and intricate flavor profile. The hot side of beer acidification is usually done in either the mash or the boiling vessel and will be one of the style categories at our Celebration of Funk festival on Saturday, September 30th. At Penrose and many American craft breweries these days, we create a bright, clean acid by adding the bacteria Lactobacillus into the brew kettle for

When designing our first festival here at Penrose Brewing, we wanted to bring together some of our closest brewing friends who make some of our favorite beer styles. Our focus for this turned to the wild and funkier styles of the world in an effort to help educate people on the similarities and differences between them all. WHAT IS FUNK AND WHY DO WE CELEBRATE IT? We use the term funk here in a loose definition of the way we use the term wild. To us, wild and funk beer means the beer uses non-traditional brewing yeasts or bacteria. By traditional definitions, most beer is either made with Saccharomyces cerevisiae or Saccharomyces pastorianus yeasts. On the ground level, this breaks out to ales vs lagers. However, over the years many additional organisms like Brettanomyces, Lactobacillus and Pediococcus have made their way into styles from Berlin to Brussels to London. So funk in this case is used to describe non-traditional beer yeast. Breaking this down, you can still use these in addition to traditional beer years or own their own, giving each use and organism the ability to bring out unique and interesting flavor profiles. For the inaugural year of our