Our hometown brewery of Singlespeed is a place we frequent often. We enjoy the ever revolving tap menu and look forward to the Monday Meltdowns during football season. But honestly the best part about Singlespeed is the people. The bartenders and brewers are knowledgeable, passionate, and seemingly happy to answer all of our nonsensical inquiries. It is not unusual to sit at the bar on a Saturday and meet beer snobs and bikers that travelled from afar to check out the place. So when the chef of this hotspot tweets at you to sample some chili while enjoying a lager or ale, we have to oblige him.

Sticking true to the theme we biked to the brewery through mud and slush on the nicest day we’ve seen since October. We met up with friends in the packed bar and ordered up 2 bowls. The chili came out after a longer time than our typical wait, which I attribute to the complexity of this dish. The recipe was intricate and thoughtful. This was a chicken chili, full of colorful vegetables topped with 2 cheeses and the infamous delicious jalapeno crema. The crema alone is worth the ride. It easily was the most complicated chili we have ever tried, and no doubt was the most expensive to make.

Now when we started this quest we pictured ourselves finding homemade crockpot recipes in dives and not drinking craft beer in tap rooms for which we exercised to get to. For that reason we feel this dish is in a category of its own. To call it chili as we have been describing on our previous reviews is almost unfair. It was actually more like a stew with its variety of ingredients and multifaceted taste. It is different than any chili you have had before, dangling the line between white chili and the typical ground beef mix. It may not be the bowl you crave on a cool fall day but it is as interesting as the people who will surround you. At the very least we can promise it’s a great talking point over a pint.

Breggie rating: 7