Armed with a persistent passion for the craft scene and years of marketing and design experience from owning his own creative agency, Ben Finch first conceptualized Finch’s in 2009. Ben eventually got his father, Paul Finch, to get on board with the growing project.
The Chicago brewery went into production two years later in April 2011. Environmentally friendly and keen on using quality ingredients, Finch’s is a fast-growing addition to Chicago’s expanding craft scene. Together with co-owner Richard Grant, co-owner and experienced brewmaster, Ben and Paul Finch are excited to contribute to the growing craft scene. We review three of Finch's limited bottles, no longer on shelves but we believe do a stand-up job of showing the world what Finch's is all about..
A cloudy brown ale, Shock and Awe pours a dark amber, and displays quite a layered nose: Pocky sticks, chocolate rum, raisins and a bit of a barleywine waft from the murky ale. The palate is similar to that of a low-ABV barleywine, with a syrupy consistency, a noticeable malt presence, and subtle hops in the background. A slightly smokey finish ties up an interesting brew.
Aged in whiskey barrels from Koval Distillery for six months, Pig pours a somewhat murky dark brown. The nose and the palate intertwine with smells of dark fruits, raisins, rum and sweet syrup, and a simpler but similar taste of raisins, dark fruits and whiskey.
Named after the Egyptian Gods the likeness of which graces the label art in the forms of a boar and crocodile, this black IPA pours a very dark, almost charcoal, color with a tan head. A simple nose exhibits coffee and charcoal, but the palate turns out to be quite complex. Starting off bitter and slightly acidic like astringent coffee, as Sobek & Set warms it gets more chocolaty and slightly sweeter, and it turns out to be quite satisfying by the end, but this is no black IPA.