Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.
In a roundup of beer news, San Miguel to build first US brewery in Los Angeles; Nevada expands brewpub production limits and direct sales; WarPigs Brewing launches in Chicago; and “Humble Maltster” Peter L. Simpson dies at age 43.
Since opening its doors in spring 2015, Pub Royale has been known for offering an atypically large selection of sour beer, designed to accompany the spicy Anglo-Indian cuisine it serves.
Three years after opening in Gary, Ind., across the Indiana state line from Chicago, 18th Street Brewery has torched any skeptics with founder Drew Fox’s hard-charging, heavy metal brand of brewing.
Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.
What started with a taste of real ale on a 1987 trip to Europe drew Steve Hamburg back to the UK over 40 times, and led him to co-found Chicago’s Real Ale Festival in 1996.
In the past, including any alcohol options was enough to set a fast casual restaurant apart from competitors; now many chains are looking to customize their regional selections by offering local beers.
With the opening of Mantra Artisan Ales in Nashville later this year, Maneet Chauhan joins a growing number of well known chefs like Rick Bayless and John Howie who are turning their attention to the brew kettle.
Brothers Mike and Ed Marszewski founded Marz in Chicago’s Bridgeport neighborhood with Ed’s brother-in-law in 2013. An intricate web of friends, designers, and brewers connects the rest of the Marz collective.
Despite the growth of craft brewing and an increasingly discerning audience of beer drinkers, well-developed beer programs at lauded fine dining restaurants remain somewhat rare.
If you purchase your meat, dairy or produce from a local market, you’re likely familiar with community-supported agriculture. While CSA projects in America’s food culture came about in the 1980s, the craft beer world’s version is only just starting to take shape.
Spiteful, a small brewery in Chicago, is run by a couple of really nice guys who really hate certain things. Among the triggers of their wrath have been trouble-making pigeons, a guy named Colin and texting pedestrians.
Chef Justin White and owner Phil McFarland of Small Bar in Chicago collaborated with Michigan’s Greenbush Brewing Co. on Mr. Hyde, a Cream Stout made with Sumatran coffee beans.
The mythological art on Pipeworks’ Glaucus Belgian-style IPA can be traced back to a cartography exhibit at the Field Museum of Natural History in Chicago.
Chicago’s Baderbräu Pilsner resurrected after 10 years; Wyoming breweries collaborate on official state beer; Molson Coors purchase of StarBev approved by EEC; and new legislation in Alabama, New York and Virginia.
The craft beer scene in Chicago was a bit behind in 1992. But with a bar like Hopleaf and emerging craft brewers popping up, things began to turn around.
With dozens of breweries now producing more than 100,000 barrels per year and employing dozens if not hundreds of employees, we’re on the precipice of a new era of competitiveness.
When Doug Hurst and his wife, Tracy, founded the Metropolitan Brewing Company, they wanted to bring something different to Chicago. Metropolitan stands out in a crowded craft beer market because the brewery is married to its hometown’s brewing culture.
Each City Drink Deck is designed to promote that city’s unique culture and covers not only craft beer, but cocktail and wine bars—and just great places to eat and drink—for equal-opportunity imbibers.
Anheuser-Busch: brewing your area code?; Sunoco testing growlers to-go in western NY; beloved friend of beer, Ray Deter, passes away; Senate Small Brewers’ Caucus formed; and change in Massachusetts law threatens dozens of small brewers.
Chefs around the world are taking the concept of pairing the two a step further by treating beer as a core ingredient when cooking. The result is a growing culinary passion for cuisine that offers layers of depth that only beer can bring to the table.
Possible Guinness relocation; InBev plans price hikes; Goose Island to close flagship pub; Denver’s first Mexican-style craft beers; Magic Hat to purchase Pyramid; and European beer drinking analyzed.
