Introducing Riverlands Brewing Company!

I haven’t posted on here in a long time.  I’ve been holding off until I had a bit more concrete info.  It’s been a hell of a time since I last posted.  I’ve been working hard dialing in recipes, studying every resource on professional brewing and brewery management I could find, and organizing business plans with my co-investors.  Things are finally moving along, and moving along fast!

We’re in the process of negotiating our lease in St Charles, IL.  St Charles is a suburb of Chicago and part of the Tri-City area along the Fox River.  This city was a perfect spot for a brewery and has an already awesome local culture.  I’ll continue to post here as we come along.  I know there are a lot of homebrewers who want to take the plunge as well, so if anyone has any questions about how going from garage to brewhouse has gone feel free to ask!

Followers of this blog will see some familiar looking beers and hop combos.  The beginnings of several of our recipes have started right here and evolved over time.

Check out our pages below and follow along with us as we progress towards opening! We’re targeting sometime in spring 2018!

Our official brewery website –

Our Facebook page –

Our Twitter page –

Our Untappd Page –



5 thoughts on “Introducing Riverlands Brewing Company!

  1. Congrats! How exciting, and the website looks awesome. What was the biggest change in your recipes related with hops amounts and schedule in a new england ipa. Is it a big diffrence between homebrew and a brewery in hop amounts? New england ipa homebrew has a ton a hops, for a brewery do use same amount or tone it done e little? I wish you all the best with your brewery! Good job and congrats again


    • Hey, sorry it took me so long to reply!
      Breweries making this style of beer are typically dry hoping with 3 to 5 pounds per barrel, sometimes even more. Scaling my 10 barrel recipe for my DIPA down to 6 gallons, I’m using 13oz of hops in the dry hop. Yes, its insane. I’ll be using a lot less hops in the kettle though, because the dry hops add a ton of flavor and aroma as well as perceived bitterness, plus hop utilization on a larger scale is a lot better.

      As far as the schedule goes, I’m not adding any hops in the boil at all. Just whirlpool and dry hop. I’m adding some CTZ at flameout and steeping/whirlpooling for a half hour, and then the massive dry hop. If you want a little more bitterness, I sometime’s like a small first wort hop addition too, but its not really needed.

      Liked by 1 person

      • I have been on my test batches, but once we go into full production I’m not sure. Doing it during fermentation means harvesting yeast will be tough if not impossible. I’ll need to do a side by side and see if its worth it to do a fresh pitch each time for any difference in flavor. On a homebrew scale though, yes.

        Liked by 1 person

  2. Hey thank you for the reply. Damnn that is a lot never thought it was that much. Thank you again for you reply I know you must be really busy. It was really helpfull 🙂

    Liked by 1 person

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