Have you noticed a trend of baked goods–infused craft beer a-brewin’ all over the country? We sure have — see exhibits rye bread, granola bar and white toast. Not only does baked-to-beer add wonderful depth of flavor, it’s a great way to reduce food waste and teach all involved a new thing or two about brewing. The next act in this delicious circus is a collaboration between two of Chicago’s finest: Honey Butter Fried Chicken and Half Acre Beer Company.
In honor of Honey Butter’s fourth birthday, Half Acre, home of Daisy Cutter Pale Ale (one of our very favorites) tossed 50 of the chicken joint’s famous honeycomb-shaped cornbread muffins into their latest batch of lager. Dubbed Top Notch, the beer will be on draft at Honey Butter’s Avondale location, as well as Half Acre’s taproom, beginning July 11th and available through the end of the summer.