Whoopskibeer — a deep amber German-style ale designed to complement the Whoopskidawg — will go on tap March 12 at Iron Horse Ale House, 6158 N. Northwest Hwy.
And if it is anywhere near as popular as its older sibling — Super Bier — beer lovers better act fast to get a taste of the brew, which will mostly be available in draft form at local watering holes, said Ben Ustick, Superdawg's social media manager.
"We thought the Whoopskidawg should have its day in the sun," Ustick said. "And Super Bier was so popular, it made sense to do it again."
Introduced in the late 1980s, the Whoopskidawg is a smoked and grilled Hungarian Romanian Polish sausage, a nod to the heritage of the Berman family, who founded Superdawg in 1948.
The sausage is nestled in a bed of caramelized onions, slathered with barbecue sauce and topped with pickled green tomatoes and a pickle spear before being enveloped in an onion roll, Ustick said.
Whoopskibeer is designed for cold weather, while Super Bier was designed for the summer months, Ustick said.
The Whoopskidawg is the foodie's choice from Superdawg's menu. It's for those who have a more adventurous palate and are not satisfied by the straightforward joy of a regular Superdawg — a pure beef frank in a poppy-seed bun topped with mustard, piccalilli, a dill pickle, chopped Spanish onions and a "memorable" hot pepper, Ustick said.
A few years ago, famed chef and television personality Nigella Lawson tweeted about her love of the Whoopskidawg — proclaiming "all hail Chicago!"
"There are some people who swear by the Whoopskidawg," Ustick said. "But some people don't even know we have a menu with anything besides Superdawgs."
Released in June, Super Bier proved so popular that Clint Bautz of Lake Effect Brewing whipped up another batch.
Ustick said he hoped Whoopskibeer proves just as popular.
"I love it," said Ustick, a craft beer aficionado. "It was a real labor of love."
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