While most people saw a worn-out and rickety building when they looked at the old Flossmoor Train Station, Dean and Carol Armstrong saw potential. The duo had often dreamed of opening a brewery of their own and thought the Flossmoor building—with it's rich history, rustic wood fixtures, and lofty ceilings—could be the perfect venue. After months of scheming, toiling, and repair work, Dean and Carolyn opened the doors to Flossmoor Station Restaurant, inviting guests to bask beneath the sun on the lush outdoor patio, sample their handcrafted beers, and peruse their menu of homemade dishes. Today, Flossmoor Station has become a bustling gathering place, where locals and tourists alike clink glasses as passing Metra trains toot their horns in the distance. In the kitchen, chefs whip up entrees infused with beer from the brewery—such as the Station Master Wheat Ale-battered fish and chips, a dish that was lauded by reporters on Chicago's Best. Meanwhile, in the upstairs fermentation vats, skilled brew-masters fold pale malts and specialty grains into award-winning wheat beers, brown ales, and IPAs—including the refreshing Zephyr Golden Ale and the aromatic Gandy Dancer Honey Ale.
Harrison's Restaurant & Brewery has been pleasing palates with a menu of comforting pub fare and handcrafted beer for more than 14 years. After toasting with chilled glasses of hoppy Millennium pale ale or fruity raspberry wheat, diners chat or recite favorite Golden Girls quotes over savory appetizers such as Harrison's platter––a sampling of hot wings, ribs, potato skins, and nachos. Entree-sized appetites seek solace in a plate of baby back ribs, slow roasted with chipotle barbecue sauce and a hint of Harrison's Black Diamond stout, or a 24-ounce porterhouse broiled to order. A dozen different sandwich options fend off hunger pains with the 10-ounce char-grilled burger, grilled mahi served on a caper mayo-smothered pretzel bun, and a brat marinated in Harrison's red ale then topped with grainy mustard and served on a french baguette that's as soft as a gummy bear's dreams.
Bulldog Brewery was born out of steelworker Kevin Clark's home brewing hobby. But founding his own brewery didn't mean Kevin was ready to quit his day job. And neither have co-owners, Bob Fausto and Jeff Kochis, a steelworker and a second-generation firefighter respectively. The hard work required of having two jobs is in keeping with the brewery's mission: to celebrate small town America and the blue collar workers who live there.
One of the ways they achieve this goal is by providing a place for customers to relax after a hard day's work, whether it's with a grilled panini sandwich or a pint of flavorful lager, stout, or IPA. Their beer also celebrates the working man. The 1890 Stout, for instance, commemorates the year that oil refineries came to Whiting. Its dark, crude-like color conceals notes of vanilla bean and cherry, and it's best consumed while wearing an oil can jauntily perched upon your head.
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.
Pizza and beer are ubiquitous in Chicago, but Piece does both a little differently. Rather than deep dish, they specialize in a New Haven–style pie with toppings such as mashed potatoes and clams. The beer is also a standout, thanks to brewmaster Jonathan Culter. He crafts rye ales and hefeweizens in the pizzeria’s own seven–barrel brewhouse.
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.