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A sour note
Yet before the food or drink even makes it that far, the tasting process has already begun. The olfactory sensory neurons in your nose have already started firing off signals to your brain to identify the smell. Pleasant? Not-so-pleasant? Does it inspire feelings or specific memories?
The second the food or drink is consumed, it’s time for the 8,000 or so taste buds to get to work. Simultaneously, two cranial nerves, one at the front of the tongue and one at the back, begin sending messages of their own to the brain. This precisely orchestrated conversation between your nose, mouth, and brain is called Neurogastronomy, the science of taste perception. A lot is happening behind the scenes while we’re enjoying our meals!
There is also an evolutionary component to our taste perception. While salt and sugar are necessary for biological function and energy production, tastes like bitter and sour inherently meant underripe, spoiled, or even DANGER!
But as we evolved, so did our palates. People have been increasingly adventurous in the flavor profiles they want in their food and drink. Take craft beer for example. Once considered “beer spoilage microorganisms”, strains such as Pediococcus and Lactobacillus are now sought after to create the traits that make a good, sour beer. There are several ways brewmasters go about crafting a sour, most requiring the injection of these Lactic Acid Bacteria (LAB) at some point in the beer making process.
Our latest Barrel Aged Brew, Honey Barrel Brown, was aged for 518 days in a Bourbon barrel from now defunct Fox River Distilling out of Geneva. This barrel, as many do, inherently had LAB present. Therefore, the honey added to the brew promoted the production of lactic acid within the beer, resulting in a stark tartness or sour taste, which is then offset by the sweetness of the honey. It is a very complex beer with many layers of flavors. So give a snifter a try and practice a little Neurogastronomy.
Unfiltered & naturally conditioned
Invariably in these modern times, patience is not so much a virtue as it is a relic of the past. Time is just another obstacle to overcome using technology and creativity. This is definitely true in the beer world, where getting from wort to mug quickly and efficiently is paramount. Filtration is sometimes utilized by breweries in order to “cut corners” as it were.
At Stockholm’s, we’re fast approaching 19 years of craft brewing in the Old World Tradition. Our beers are made in small batches right in our front window; naturally conditioned and unfiltered in order to produce the kind of beer you’d find in a German hofbrau around 1900. Choosing not to filter our beers helps us achieve a broader flavor profile, as filtering by its very nature removes subtle flavors and nuances. After all, the Old World process + time + gravity = Stockholm’s Handcrafted Beer.
In with the new
Carry out is king. Dining inside is once again an option, but many people are still choosing carry out. Perhaps this is because they’re worried about the virus; or maybe a quiet night at home wearing sweatpants just trumps a table at a restaurant. And it doesn’t look like the spike in carry out dining will be going away anytime soon. According to Upserve, 60% of consumers are choosing carry out at least once per week. At Stockholm’s, we’ve continued to offer our full menu along with new monthly specials for both dine in and carry out.
Drinks to go. Dovetailing right along with carry out meals are carry out adult beverages. Many states, like Illinois, relaxed statutes regarding mixed drinks to go at the start of the pandemic. While the change in statute may be temporary, a Zagat survey found that 59% of consumers will continue to order non-traditional items like alcoholic beverages for carry out even after the pandemic ends. Unfortunately, since Stockholm’s is categorized as a brewpub, thanks to special interest lobbying we are unable to package mixed drinks for carry out. But, as always, all of our handcrafted beers, as well as our seasonal selections and even barrel aged brews, are available in liter growlers to go.
Outdoor dining. We Midwest folk are pretty hardy. We’re used to the relentless snow and the brutal cold of the Illinois winter. But over the past year, outdoor patios have been in use during months when they’d usually be shuttered. Restaurants in every climate are creatively using outdoor space like alley ways, parking lots, and sidewalks to offer safe and comfortable dining choices for their Guests. Our open-air heated patio is a great option for those not ready to dine indoors or for those who just want some fresh air while they enjoy their Stockholm’s favorites.
While we’ve never been the restaurant to go along with what’s “trendy”, we’re always willing to do whatever it takes for our Guests and to serve great food and drinks in a safe and comfortable environment. At this, the one-year anniversary of a rollercoaster ride of a year, we’d like to once again say Thank You for your unwavering support! We’re grateful we’re still here doing what we love. Cheers!
Escape to Stockholm’s
Have it your way
If you’re participating in Dry January, we’ve come up with a few fun Mocktails crafted with our specialty syrups. All the taste and zero alcohol! And for those of you still imbibing yet wanting to watch your calorie consumption, we have Loki’s Pils on draft, a light yet fully balanced Pilsner.
Whatever your 2021 is shaping up to be, we hope to be a part of it. Cheers to an amazing year!
Different ways to holiday
A new spin on old traditions: While many of our favorite holiday extravaganzas are cancelled this year, communities are getting inventive in how they reimagine them. For example, Christkindlmarket is virtual this year and Morton Arboretum’s famous Illumination light show will be a drive through spectacle. Our favorite holiday event, the Geneva Christmas Walk, is now Christmas Walk Weekends; each weekend packed with festivities for the entire family. Check out the complete schedule here.
Got crafty kids? Get into the holiday spirit while raising someone’s spirits! Use that artistic talent to make holiday cards and decorations for nursing homes in your area. (Call first to ensure they can accept them.) Many of these care facilities have had to drastically limit visitors this year, so the residents (and health care workers) could use a festive holiday boost!
Give if you can: More folks than ever will need help this year putting a holiday meal on the table or gifts under the tree. Partner with The Salvation Army or Batavia United Way to help local families. Or donate to The Northern Illinois Food Bank or to the food pantry in your community. These days, every little bit helps.
Support local: Local businesses need your support now more than ever. Many offer online shopping and curbside pickup options. Gift cards always make a great gift as well. And you just might introduce a family member or friend to a new boutique or restaurant they’ve never tried before!
Small but mighty
According to the Census Bureau’s Annual Survey of Entrepreneurs, small businesses make up a whopping 99.7% of U.S. businesses and 64% of the new jobs created annually. In fact, 74% of small business employees report job satisfaction. While smaller companies may not have the HR resources of their mega-counterparts, flexibility, individually tailored benefits, and more human connection sets a solid foundation for these high marks.
When money is spent on locally owned business, a much larger percentage of that amount is spent locally as well. As much as 64% stays right in that community, versus only about 32% spent at a chain, and 0% spent online.
Local businesses sponsor kid’s sports teams, events we love so much (and missed this year), as well as the nonprofit groups working hard to give back to the community. Without the support of small business, many would not have the revenue stream to survive.
And finally, unique small businesses drive traffic to small town Main Street from all over, creating tourism and tax revenue that is used to enhance local infrastructure and services.
While the passage of time has reduced our alert level when it comes to all things COVID, small business and small town Main Street still need your help to make it through. We are thankful to live in a community which supports its local business. Together, we will not only survive, we will thrive!
Beer festivals around the world
Belgian Beer Weekend: Generally held in Brussels during the first weekend of September, breweries big and small come together to celebrate their suds. Enjoy beers of every kind while taking in the gorgeous Gothic architecture of La Grande Place, central square of Belgium’s capital city.
Slunce ve Skle: This annual festival usually takes place the third weekend of September in Pilsen (Plzen), a picturesque city about 50 miles west of Prague in the Czech Republic. The name of the event translates to “sun in a glass”. Attendees can expect to only find microbreweries pouring here (no big guys allowed!) as the focus is more on artistry and quality rather than quantity.
Oktoberfest of Blumenau: Second only to Munich’s, this epic Brazilian celebration lasts over two weeks in October. Imagine all the kitsch and energy of Carnaval meets beer, lederhosen, and knockwurst. Blumenau is a city built by a handful of German immigrants in the mid-1800s. And though you’re merely miles from Sao Paolo, the architecture and spirit of the town is German through and through.
Let there be light
Can you believe that light beer as we know it has only been produced in the United States since the mid 1970s? That’s barely a blink of an eye in beer history. The story goes that George Weissman, chairman of Phillip Morris, had his first low sugar lager (called a diat Pilsner in German) in Munich, West Germany. He enjoyed it and had a sneaking suspicion many Americans would, too. And boy was he right. In fact, according to Statistica, 6 of the 7 top selling beers in the United States in 2017 were light beers. Generally speaking, these beers have lower calories, less alcohol, and a lighter body than their full-calorie counterparts. They are also very refreshing and usually highly carbonated. For these reasons, they obviously appeal to a very wide market.
But what makes a beer light? Basically, in order to make a less caloric version of beer, you must decrease the amount of fermentable sugars. When brewing, malt is the sugar source that yeast consumes to produce alcohol. More malt = more alcohol = more calories. Yet it’s not as simple as just cutting down the malt and calling it a day. Light beer still needs to be tasty. In order to achieve a good tasting final product, bitterness from hops is essential to offset the sweetness of the malt. These contrasting flavor combinations produce delicious and exciting taste sensations, for example sweet and sour, or spicy and sweet.
After 18 years of brewing full-bodied craft beer in the Old World Tradition, Stockholm’s owner and brewer Michael Olesen is lightening things up. Loki, Stockholm’s first every light beer, is new on tap this week. When asked about brewing beer that is light in calories but still big in flavor, Olesen says that the key is balance. “While less malt produces less alcohol and therefore less calories, you still want a well-balanced, good tasting beer. To help achieve this balance, we’ve used Cascade hops added to the brew at two different times for their light bitterness and aromatic qualities.” The result is a smooth and refreshing brew that is the perfect accompaniment to a hot summer’s day.
An interesting bit of beer trivia: the light beer first brewed in the United States for commercial consumption has a local origin story. The Peter Hand Brewing Co. on North Avenue in Chicago, founded in 1891 by a Prussian immigrant, was purchased by investors in the 1960s. The brand never quite got the traction they hoped for and the recipes were eventually sold to Milwaukee’s Miller brand in the 70s. The recipe for Peter Hand’s Meister Brau Lite seemed to have stood the test of time, as you might have heard of it even all these years later. Does Miller Lite ring a bell?Grill & Chill: A Guide to Summer Beer Pairing
At Stockholm’s, we are passionate about good food; and we think the perfect accompaniment to a delicious meal is a great beer. No matter what is on your grill this weekend, we have a craft beer that will pair perfectly.
Burgers and Third Street Ale: The rich malt flavor of this Belgian style brown ale complements this savory backyard classic.
Sausage and Doc’s Porter: The creamy, lightly sweet notes of oats and coffee contrast nicely with the unctuous and salty flavors of the sausage.
Shrimp Skewers and Aegir’s Ale: This English Pale Ale’s faint floral notes and gentle bitter finish will not overpower the delicate flavors of the shrimp.
Chicken Drumsticks and Viking Red Ale: No matter the marinade you use on the chicken, the creamy sweet malt and gentle hop finish of this amber ale will be a tasty pairing.
Grilled Romaine Salad and State Street Pilsner: Grilling romaine lettuce turns it into something different entirely, tender on the inside, hot and crisp on the outside. Dress it simply with lemon and olive oil and serve this easy drinking German style Pilsner along with it for a light yet flavorful summer meal.
Salmon and Older But Weisser: Salmon is a rare type of seafood that can stand up to a wide range of flavors, bold like barbeque to delicate like citrus. The coriander notes and refreshing mouthfeel of this Belgian White Wit beer is a great contrast to the richness and fattiness of this fish.
All 14 of our handcrafted brews are available to go in one-liter growlers. And thanks to our Brewery Direct Pricing, the value can’t be beat! Pick up a beer or two for this weekend’s backyard BBQ. Join us on Facebook or Instagram and share a photo of your pairing. Skoal!
