Distributor Locations: Lakeshore Beverage (IL)
Over the weekend, the newly opened Park at Wrigley played host to one of their first events at the unique space: Craft and Cuisine. Beer and wine tastings from a variety of producers were on hand, including our very own Goose Island, Moody Tongue, and Virtue Cider.
It wouldn’t be Chicago Craft Beer Week without an enormous dodgeball tournament, right? Right. Goose Island’s annual Battle of the Breweries Dodgeball Tournament is set for Sunday, May 21 and you can enter to win a pair of tickets right here.
Over 150 years ago, Poles started settling on Noble Street near Division, around the first Polish parish – St. Stanislaus Kostka. In the early 1900’s the intersection of Milwaukee, Ashland, and Division became a centerpiece of Chicago’s “Old Polish Downtown” neighborhood, warranting its nickname, “The Polish Triangle”. Thousands of Polish immigrants would settle here over the years, bringing with them Polish culture, food, and yes, even beer.
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In 1896, Joseph Theurer, President of the Schoenhofen Brewing Company, commissioned a beautiful Italian renaissance-style mansion in Lincoln Park. At the time, the Schoenhofen Brewing Company — which operated at 18th St. & Canalport Ave in Chicago’s Pilsen neighborhood — was one of the largest breweries in Chicago, producing about 180,000 barrels of beer annually. Not too shabby. Read More
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
Spring is here and that means it’s time for Saisons or farmhouse ales. These effervescent, spicy, earthy beers were traditionally made on farms during springtime for consumption by farm owners and their saisonniers (seasonal workers). Today, Saisons have become staples with food pairings due to their versatility in taste and high carbonation — both of which complement a wide range of dishes. Read More