2018 will be a natural extension of our brand, which means the Forbidden Root Community can expect surprises! Passion, excellence, and respect for nature’s bounty will drive our every move. Providing our guests with new sensory experiences, uncharted flavors, and innovative process-- that is our mission.
In both our brewery and restaurant, we believe in balance, restraint, and layering. Our guests are frequently surprised that we can create world class New England IPAs, yet make a key lime ginger beer. Or that we serve bar snacks and burgers elevated to the taste of even the most discerning foodies. This attention to flavor will remain at the forefront of the Forbidden Root experience.
We’ve got quite the gift of a brewer coming on Jan. 1 – Nick Williams, with a rich background in brewing that aligns well with FR, will bring a lot to our party. If you’ve noticed we’ve not sit still in the interim. Our Senior Alchemist, Randy Mosher has continued to design and brew beer with a focus on flavor first. Turning people on to new experiences is our way--and we take these “creative” projects very seriously.
Like the Oatmeal Raisin Brown Ale to which we added chocolate popping boba-- each element was carefully tested and refined. Quality ingredients, methodical design and testing, and a desire to step outside the box culminated in a beer with popping chocolate chips. We call it: Me Drink Cookie.
This same drive to push the status quo led to an award-winning collaboration with the creators of centuries old Fernet-Branca. When Edoardo Branca, a sixth generation son of the Fernet-Branca empire walked into Forbidden Root, we realized a natural opportunity to collaborate. With help from the Branca family, we deconstructed the beloved Italian digestif and reconstructed the legendary family recipe into an unforgettable craft beer for Amaro and beer lovers alike. The result: Fernetic, an Imperial Black Ale that has since earned a perfect 100 rating on BeerAdvocate and the Brewbound award for 2017 Collaboration of the Year.
2018 will bring the resurgence of some favorite recipes...to name a few:
Strawberry Basil Hefeweizen – Arriving later this month, and better than ever.
Sparkling Rose Ale -- Brewed with a beautiful native grape – Niagara. You have not heard the last of this crowd favorite.
Hay Fever– Our dry-hopped farmhouse saison. You'll see this in distribution in 2018.
Toro – Ready for a bull ride? This one’s not bumpy…quite the contrary, a triple New England that is Smooooooth, and beautiful. We’re all in at 7 lbs. per barrel of gorgeous hops.
To you, our guests, beer lovers, foodies, Chicagoans, world travelers and everyone in between: thank you for your continued support. Here’s to growing together in 2018.