According to Twitter, Thursday, April 5th is #DeepDishPizzaDay. And as prideful as Chicagoans are, there are few things we do better than pizza (sorry New York City). Whether it’s the buttery-flakey crust from Gino’s East or Lou Malnati’s or the pan-style goodness from Pequod’s, there is deep dish style for everyone. Sure, it’s not necessarily the go-to pizza all the time–but when you do have it, it’s a real treat.
Our friends at Old Style also know a thing or two about pizza. Hell, they invented the annual Old Style Chicago Pizza Summit two years ago. This year’s Summit on April 22 is sure to be even better than the last two but unfortunately, it’s sold out…until now.
Just in time for spring, Old Style is introducing their newest seasonal release: Cooler by the Lake Radler.
“There is no greater place on earth than the Midwest in the summer,” says Anthony Spina, Brand Manager for Old Style Beer. “It’s exciting to see that Old Style’s fans have embraced both our storied legacy as well as our newer modern brews. Expanding our offerings to include our take on the very popular Radler style is the perfect way for us to create something new and fun to enjoy on those special Midwest summer days and nights. As our weatherman says, ‘it’s always cooler by the lake.’”
Chicago is best known for several things and it’s not hard to see that pizza is one of them. There are hundreds of spots throughout the city to grab a slice of our beloved pie — whether it’s thin, deep-dish, or medium crust. And down at 84th and Pulaski stands one of the true legends of Chicago’s pizza scene: Vito & Nick’s. Specializing in thin crust pizza, Vito & Nick’s has been around for nearly 100 years and has been pouring Old Style beer “since day one.” We sat down with third-generation owner and operator, Rose George, to talk about pizza (duh), running a family business, and how she can spot a north sider a mile away. Read More
Time to dust off your lederhosen and/or dirndl, it’s Oktoberfest! The 183rd annual German beer festival kicks off year this weekend and we’re here to give you a rundown of some of our favorite Märzens to celebrate with. Read More