Tag: Chicago

The Personal Trainer: Cicerone Content Director Pat Fahey Will Work For Beer by

As content director, Pat Fahey applied his background in chemistry and academia to expand Cicerone’s reputation as a beer education authority.

Pub Royale: Pairing Anglo-Indian Cuisine with Sour Beer in Chicago Barkeep by

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.

Drew Fox of 18th Street Brewery 9 Steps to Beerdom by

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.

Far From the Field: Downtown Breweries Embrace Urban Farmhouse Beer Feature by

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.

Steve Hamburg, Cellarman of Chicago Beer Society’s Day of the Living Ales Last Call by

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.

Chain Restaurants Add Beer Variety to Stay Competitive News by

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.

Chefs Take to the Brew Kettle News by

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.

Marz Community Brewing: 5 Essentials 5 Essentials by

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.

Another Place at the Table: As Top Restaurants Embrace Seasonal Ingredients and Local Cuisine, Can Beer Hold Its Own with Wine? Feature by

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.

Community-Supported Brewing The Business of Beer by

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.

Debbie Downer Dunkelweizen by Spiteful Brewing Label Approval by

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.

Mr. Hyde by Greenbush Brewing Co. Label Approval by

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.

Glaucus Belgian-style IPA by Pipeworks Brewing Co. Label Approval by

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.

Beer News News by

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.

Hopleaf in Chicago, Illinois Barkeep by

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.

A New World Order for Craft Unfiltered by

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.

Doug Hurst of Metropolitan Brewing Company 9 Steps to Beerdom by

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.

How About a Game of Solitaire? Innovation by

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.

Beer News News by

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.

Out of the Bottle and Into the Pan Feature by

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.

Beer News News by

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.

Chicago Destinations by

The city’s brewing culture, long rooted in German lagers, has recently taken a turn towards assertive hops and Belgian yeast; that fact, and the tenacity of Chicago’s neighborhood pub culture, makes this a lively time to go drinking your way across the Second City.

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