Forbidden Root, Chicago’s botanic brewery and restaurant, will release Fernetic, a first-ever collaboration with the producers of Fernet-Branca on January 19.
With help from the Branca family, the Forbidden Root team deconstructed the Italian digestif and reconstructed the family recipe into a craft beer for Amaro and beer lovers alike.
At 8.4%, Fernetic is a spicy beer made from ingredients such as rhubarb root, saffron and wormwood, the company says, among the selected botanics of the 27 herbs and spices found in Fernet-Branca. Hints of coffee and peppermint are on the nose, and a soft roastiness in its dark-colored finish. Bitter notes build to a spicy, creamy middle and dry woody finish, the company reports.
“Collaborations are always an opportunity to step outside your comfort zone and build off someone else’s creative energy,” says Forbidden Root head brewer BJ Pichman. “With Fernet-Branca, we were working with a nearly 175 year-old recipe, a body of very distinct flavors and a bitterness factor that is not usually present in beers. Our team really enjoyed the creative challenge of working to make a delicious, uncommon beer while keeping true to the flavors and history of the Fernet-Branca recipe.”
Fernetic will be released at Forbidden Root’s West Town location on January 19, at 6 p.m. Admission to the party is free but attendees must register here and be of legal drinking age. The event will give attendees an opportunity to taste the collaboration brew, taste Fernet-Branca-inspired bites, and meet the makers of Fernetic.
Fernetic will be available on draft and 22-ounce bottles, dipped in black wax, will be available on a very limited basis for $14.99 per 750-ml. bottle.