Scratch beers, Ten Fidy, Chouffe Framboise
|
|
Time to read 6 min
|
|
Time to read 6 min
Oskar Blues Ten FIDY Imperial Stout is a massive, intensely dark stout built with huge amounts of two-row malt, chocolate malt, roasted barley and flaked oats. Rich and viscous, it delivers layers ofdark chocolate, chocolate-covered caramel, espresso and roasted malt, with enough hop bitterness to balance its substantial malt sweetness. Despite its hefty 10.5% ABV, Ten FIDY is remarkably smooth and has become one of Oskar Blues’ signature beers and a longtime benchmark for American Imperial Stout.
One of Scratch Brewing’s most distinctive creations, 49 Lager is brewed with cedar branches in the mash and an incredible 49 different locally foraged leaves, roots, bark, flowers, seeds and fungi added during the boil. Despite the unusual ingredient list, it remains remarkably drinkable—golden and refreshing with bright citrus aromatics and a light, pleasantly bitter finish. A fascinating expression of Southern Illinois terroir from one of America’s pioneers of foraged brewing.
A distinctive sipping beer built on a Tripel-style base and brewed with 55 pounds of local honey, designed to showcase both the honey aromatics and Scratch’s house culture. Rather than finishing overly sweet, it offers notes of light stone fruit, honey, bubble gum and gentle farmhouse character, followed by a dry, warming finish. A beautiful showcase of Southern Illinois ingredients and Scratch’s wonderfully rustic approach to brewing
A distinctive dark lager brewed with locally foraged and toasted black walnuts, bringing a rich, woodsy nuttiness to a smooth malt-driven base. Expect notes of chocolate malt, toasted nuts, subtle cherry-like fruit and roasted malt, finishing clean with a lingering nutty character. A uniquely Scratch creation that showcases the brewery’s signature use of ingredients gathered from the forests surrounding its Southern Illinois farmhouse brewery
A beautifully rustic farmhouse beer brewed over a wood fire in Scratch’s copper kettle with local grain, Illinois-grown hops, and foraged wild cherry bark rather than cherries. The bark—historically used to flavor cherry sodas and syrups—brings distinctive notes of bright cherry, amaretto, almond, incense and subtle smokiness, backed by a clean, malt-forward finish. A fascinating example of Scratch’s ability to capture the flavors of the Southern Illinois landscape in a bottle.
One of Scratch Brewing’s signature beers, Chanterelle Bière de Garde is a malty farmhouse ale brewed with over 100 pounds of chanterelle mushrooms foraged from the woods behind the brewery. The mushrooms contribute distinctive notes of apricot, earth and cellar-like funk, complemented by caramel malt character and a crisp, clean finish. A wonderfully unusual expression of Southern Illinois terroir and one of the beers that helped establish Scratch’s reputation for creative, foraged brewing
Rothaus Eis Zäpfle Märzen – A classic German Märzen from Badische Staatsbrauerei Rothaus in Germany’s Black Forest. Brewed with Southern German barley malt and Tettnang and Hallertau hops, Eis Zäpfle is a smooth, malt-forward lager with notes of fresh bread, toasted grain, light caramel and a touch of honey, balanced by gentle floral and herbal hop character. Richer and maltier than Rothaus’ famous Tannenzäpfle Pils, but still crisp and exceptionally drinkable, it finishes clean with a pleasant balancing bitterness. 5.6% ABV • 22 IBU • Authentic German Märzen • Brewed in the Black Forest.
Chouffe Framboise is a new 7% ABV Belgian raspberry fruit beer from Brasserie d’Achouffe, the brewery behind La Chouffe. It pours a striking light ruby-red with a pink-tinged head and delivers a pronounced aroma of fresh raspberries, backed by floral notes and a subtle herbal character. On the palate, juicy raspberry sweetness and rounded malt are balanced by the fruit’s natural tart acidity, making it rich and fruity without losing the distinctly Belgian character underneath. The brewery describes Framboise as the softest/sweetest member of the Chouffe range, but with enough acidity to keep it lively.
The 38th Anniversary edition of Deschutes’ legendary Black Butte Porter takes the classic dark, chocolatey porter into serious barrel-aged territory. Black Butte XXXVIII is aged in Port wine barrels, which contribute rich dark-berry and vinous character, then brewed with Oregon cranberries for a bright tart edge alongside orange peel and chocolate. The result is a big but balanced Imperial Porter combining roasted malt and cocoa with dark fruit, citrus and the richness of Port-barrel aging.
Lindemans d’Or is the golden, tropical counterpart to Lindemans Noir and part of a new direction for the historic Belgian lambic producer. Introduced in 2025, d’Or blends spontaneously fermented lambic with a top-fermented Belgian strong ale, then layers in mango, melon and lime. The result is a vibrant golden fruit beer bursting with ripe mango and juicy tropical fruit, balanced by refreshing citrus tartness and a smooth sweet-tart finish. At 8% ABV, it’s substantially stronger than traditional Lindemans fruit lambics, yet the alcohol remains remarkably well integrated. Lindemans d’Or and Noir are the first high-alcohol fruit beers in Lindemans’ history.
Lindemans Noir Dark Fruit Beer is one of Lindemans’ newer 8% ABV strong fruit beers, and it’s quite different from their sweeter, lower-alcohol fruit lambics like Framboise or Pêche. It blends spontaneously fermented lambic with a top-fermented Belgian strong ale, then adds blackcurrants, elderberries and blueberries. The result is deep maroon, intensely berry-driven and juicy, with lively acidity and a surprisingly smooth, fairly dry finish for such a fruit-forward beer. Lindemans describes it as almost wine-like in its richness and complexity.