Tighthead Brewing Company owner and brewmaster Bruce Dir?a tighthead prop back in his rugby days?taps nearly two decades of personal and professional brewing experience and transforms it into beer. His brewery regularly churns out several types of beer seen in local bars and restaurants, including Comfortably Blonde ale, Scarlet-Fire and Irie IPA named for its viability as a session beer.
Attached to the brewery is a tap room, where guests can enjoy pints while watching games or catching up with friends. The watering hole also dispenses take-home growlers of any of the beers on tap, which include several experimental and theoretically impossible beers only available at the brewery. Though not a restaurant, the tap room keeps a stack of menus from local restaurants on hand, and orders delivery from them when asked.
Robert Birnecker and Sonat Birnecker-Hart are devoted to the art of distilling. For Robert, it’s a family tradition: he still treasures memories of his grandparents’ award-winning Austrian distillery, where he often helped out as a child. A graduate of Oxford and the University of London, Robert's wife, Sonat, gave up a tenured academic position to pursue the couple’s dream of making their own spirits from scratch. Today, Robert and Sonat’s award-winning Koval Distillery is the first to open in Chicago’s city limits since Prohibition. There, they blend classic, mainstream techniques with contemporary, indie methods, ensuring quality by using only certified organic and kosher ingredients grown in the Midwest.
Using a Kothe potstill custom-made and hand-built in Germany, the husband-and-wife team produces small-batch spirits, including five original white whiskeys made from rye, oat, wheat, millet, and spelt mash. They also distill Lion’s Pride aged whiskeys, plus a selection of liqueurs and brandies, such as bierbrand made with Dynamo Copper Lager from neighbor Metropolitan Brewing. These spirits have won multiple local and national awards, from Whisky Magazine’s 100 Greatest Distilleries to Visit to the Chicago Reader’s Best Local Distillery.
In a spacious and bustling loft space, Piece's doughsmiths twirl crispy New Haven–style thin-crust pizzas to pair with house-crafted microbrews. A triad of pizza bases—red, white, and mozzarella-free plain—balance premium ingredients better than Italy's top runway models, with toppings that include mashed potatoes, clams, and ricotta cheese. Led by brewmaster Jonathan Cutler, Piece concocts award-winning beers, such as the rye-based Worryin Ale or the Top Heavy Hefeweizen, in gleaming silver vats next door to the dining room. Parties can intersperse crispy bites with raucous cheers as they watch one of 11 46-inch plasma TVs, which punctuate the walls with the soft glow of sports games or documentaries about uranium. Amateur vocal cords strut their stuff during standard karaoke on Thursday nights, as well as live-band karaoke on Saturday nights.
Bev Art Brewer & Winemaker Supply helps brewmasters and vintners around Chicago take their concoctions from plan to reality with wine- and-beer-making gear. Industrious hobbyists can grab their own malt extracts and carboys here, and beginners can get started with wine and beer kits. The shop also stocks brains with the skills to needed to bottle new masterpieces, hosting classes taught by brewers, winemakers, cheese-crafters, and mead-makers. The experts also contribute to some of the shop's own potions; their Wild Blossom Meadery & Winery produces barrels of honey wine made by bees who spend years squashing grapes with their tiny feet.
If you've ever raised a glass of Belgian-style Sofie or gotten lost in the oaky, chocolatey flavors of Bourbon County Stout, you may think that you know Goose Island's beers. But you haven't tasted the whole story unless you've visited one of Goose Island's two Chicago brewpubs.
That's because the brewpubs?both of which are independently owned by Goose Island founder John Hall, despite Anheuser-Busch's 2011 acquisition of the larger company?specialize in small-batch beers that showcase the creativity and prowess of its brewers. Most of these beers are produced only once and can't be found in any beer store, corner shop, or on your roommate's side of the refrigerator. When guests visit the pubs, they have the chance to sip artful ales, imperial stouts, and IPAs that might never again be tasted once the keg runs dry.
Brewmaster Nicholas Barron talked to us about the creative brews he's currently working on and what to expect during a tour of the brewpub.
On the Exclusive Brews You'll Taste:
"We?re able to create new batches very frequently?we have at least one new beer a week, if not two. We do a lot of small batches, one-off beers, exploring different flavors?99% of everything we make here is just for the pub [not the mass market]."
On His Summery Farmers' Market Beers:
"Once a week, we go to Green City Market, buy fresh local produce, and incorporate that into our new beers. . . you can follow how things ripen as the season goes on. We just did a strawberry imperial wheatwine. Next week, a hopfenweizen with sweet basil, mint and lemon balm."
On the Double Life of the Brewpub's Tour Guides
Typically, tour groups stand on the brewery platform so they can get a view of the brewpub's inner workings. The tour guides also provide a glimpse behind-the-scenes. "A lot of our tour guides are brewers and are excited about sharing. Bring questions.?
Scroll through the slideshow at the top of the page to watch a video interview with one of Goose Island's passionate tour guides.
Haymarket Pub & Brewery houses two prominent culinary figures. Chef Christopher McCoy ensures everything on the menu is prepared in-house, whether the four rotating seasonal sausages, the Amish-style rotisserie chicken, or the sustainable seafood; and brewer Peter Crowley ensures the same home-made mentality applies to the beer program. Peter makes more than 100 batches of fresh craft beer each year, focusing on classic Belgian and contemporary American styles. He was won medals at the 2011 Great American Beer Festival, the 2012 World Beer Cup, and the 2011 and 2012 Festival of Wood and Barrel Aged Beer.
These creators merge their passions in the kitchen and brewery of their 100-year-old building, which was named as one of Zagat's 24 Must-Visit Craft Beer Destinations Around the U.S. A corridor connects the two main bars and dining rooms, which both feature exposed-brick walls and mosaic-tiled floors. Visitors traveling between the rooms are treated to views of the brewhouse, fermentation tanks, and serving vessels, where the brewing team creates fresh hand-crafted beers. Servers navigate between tables clutching locally-sourced pork ribs, vegan soups and sandwiches, and half-pound burgers dressed with chile-infused chocolate sauce, olive mayo, or house-cured bacon. At the bar, staff pours current house brews alongside guest craft beers from 32 taps. On special nights, this space also hosts international beer dinners, live music, and the Drinking and Writing Theater—a showcase of original works inspired by Oscar Wilde’s tendency to chug juice boxes while he wrote.