Distributor Locations
Did you know that May is Celiac Disease Awareness Month? Celiac Disease may or may not sound familiar to you but it is something that is more than likely to affect someone that you know like a friend or loved one. According to John Hopkins Medicine, more than 2 million people in the United States have celiac disease and not all of them even know they have it. Symptoms of a gluten intolerance include abdominal pain, diarrhea, headaches and more.
Beer is made of gluten, so someone with an intolerance won’t be able to enjoy a round with friends at the bar. But not all is lost, there are some beers (and non beers) that are gluten reduced, or even free options you can enjoy whether taking a pack home or enjoying a pint at the bar. Here are six options you can drink for a pleasant gluten free (or reduced) experience.
ERIS Co-founders Katy Pizza and Michelle Foik
Situated in Chicago’s Old Irving Park neighborhood, lies a unique but comfortable mainstay of the area. ERIS Brewery and Cider House was founded by Michelle Foik and Katy Pizza, two people with completely different backgrounds but a fate encounter led them to opening one of Chicago’s premiere Cider Houses.
Michelle Foik is a tried and true craft veteran. Starting out at Goose Island, she made her way to Virtue Cider and Revolution Brewing, and through some encouragement through their current chief strategy officer that she met at Revolution, she decided to open her own place.
“….he’s the one that really encouraged the idea that I should open up my own place. And so, I said no a lot of times but he’s very persuasive. So that is how I got the opportunity to actually meet Katy. We sat down and made this business plan, and from there we looked at each other and said, might be kind of nice to work together in a company and be, you know, woman owned.”
Katy Pizza’s road to ERIS is much different. As someone with Celiac disease, she strayed away from beers and the such, but ciders were something she always enjoyed. In addition to that, Katy’s origins were far away from the beer and craft industries.
“This wasn’t a direct path for me. … My professional career was in project management through a bunch of different industries. I was at a dot com, I was in telecommunication, … in health insurance, and then medical devices but it wasn’t until I had been kind of on the beach for a while … that I got introduced to Michelle …”
Michelle mentions that working at Virtue got her excited to open ERIS, she realize that there were plenty of misconceptions about hard cider. People would mention to hear and say that they believe cider is always sweet and sugary, part of ERIS mission statement was to educate the appreciation of different styles of hard cider.
“I felt that people just needed to be educated on cider, and if we brought people to Eris, they could try all the different types of ciders we had on draft and honestly, end up liking something. I can’t tell you what cider to like, I can’t tell you it’s not going to be sweet unless you try it.”
—
So what’s behind the doors at ERIS? Since opening in 2018, their Old Irving Park brewpub has built a following that voted them 2023’s Best Cidery in the US. Here are a few of the power hitters.
Pedestrian is like “Biting into a Granny Smith apple”, we relate you to the apple. Almost everyone knows what a Granny Smith Apple is, it’s going to be green, it’s going to be crisp. It’s going to be a little bit on the tart end and it’s going to be dry.
Van Van Mojo – Van Van Mojo is ERIS’ “craft beer cider”, according to Michelle. Mosaic hops are very relatable and identifiable, thus making them a great addition to the blueberry cider – giving Van Van a leg up with craft beer drinkers.
Blush – Sweet and sour cherry blend with apple – ERIS Blush is reminiscent of the blush on one’s cheeks. It’s a summer favorite among ERIS’ drinkers.
So what do Michelle and Katy see with the future of both ERIS and cider as a whole? Well, it’s complicated. They have long term aspirations of going out of state, but firstly the short term goal is to be Chicago’s “Home for Hard Cider”
“It’s been really cool to see our name (ERIS) and our ciders out in the market, and the fact that people are in love with them and enjoy buying our brand… Technically we are kind of “The Unofficial Cider of Breweries” in Chicago and Illinois.” – as ERIS is available in a number of local brewery tap rooms in Chicago.
Katy adds to this. “I want them [bars and restaurants] to have a cider section on their menu. I don’t want to be lumped in wines, or Meads or fruit beers, … just a cider section.”
Regardless of what happens, ERIS has made a name for itself as a cidery that welcomes everyone, no matter what your preferences are. Be prepared to see them lead the charge of the new cider renaissance in Chicago.
The pairing of baseball and peanuts have been forever bonded by the Tin Pan Alley tune of “Take Me Out to the Ball Game” but how did they become such a staple of baseball stadiums throughout the world? The story goes – a peanut company was offered ad space on the scorecards of a baseball game but instead of paying with money, they paid in peanuts. These peanuts sold very well at the game because they provided something for idle hands to do between the action in the game. But what really cemented their status as quintessential in ballparks was that they were a perfect pairing for beer.
It’s not just baseball fans that enjoy pairing salty snacks with beer – it’s something that transcends borders and cultures. Pairing salty snacks and cold beer comes naturally so let’s explore some of these pairings from nations around the world together.
The popularity of beer has exploded in Asia. Once a continent that relied mostly on imports from Europe, many countries now have their own domestic beer industries producing local beers to suit the tastes of their country.
One such country is India – a country that can claim to have the first European-style brewery in Asia. India still largely favors higher proof spirits like whiskey and other traditional beverages but beer’s popularity has been steadily growing since its introduction in the 18th century. Their cuisine is bold and vibrant with many spices and levels of piquance; that is why many of their most popular beers are equally bold and quite strong. When pairing with Indian snacks, make sure you’re pairing with stronger beers that can keep up with those flavors like an India Pale Ale (it’s right in the name!).
Chana Jor Garam is commonly found on the streets of every major Indian city by vendors. They are made by cooking chickpeas and flattening them into little discs then fried. They are seasoned to make them salty and flavorful. They are quite addicting and you’ll go through a bowl or bag pretty quickly if you’re not paying attention. Pair this with big tropical fruit forward beers like Goose Island’s Big Juicy Beer Hug, Founders Mortal Bloom, Alter Rally Point, or Go Brewing Sunshine State (NA).
In Korea, there is a phenomenon called Chi-Mek; a portmanteau of Chicken and mekju (Korean for beer). Fried chicken has become the most popular beer pairing in the country and even though Korean fried chicken has made its way to America, the pairing is not as well known here.
Korean tastes in beer mostly favor beers with lower bitterness. Many Koreans enjoy their domestic pale lagers with fried chicken but they also splurge for Budweiser or Bud Light quite often. Those will both pair great with fried chicken but since it is often smothered in sweet & spicy sauces, great craft pairings for Korean fried chicken would be Goose Island 312 or IPA, Deschutes Fresh Squeezed, Spiteful Bleacher Bum, Hopewell Clean Livin’, or Haymarket Hay-Z IPA.
In China, beer’s popularity has grown even faster than in India, leading to a rise in local craft beers. Beer consumption with meals is very common in the country and their popular pale ale style beers pair well with almost everything. In my experience, it’s probably easier to put a list of foods you don’t have with beer in China.
Most lunch and dinner foods can be had as a snack with beer in China, like dimsums, but if you’re mainly drinking and want something to nibble on, there are plenty of snacks to choose from. One such snack is shrimp flavored chips – Chinese drinkers often go for a puffed starch version called Ha Peen or prawn crackers. These often colorful chips have a salty seafood flavor (as you may have inferred from the name) and have a crispy crunch similar to chicharrones. They are light and delicate in their flavor so they pair well with lighter bodied beers like pilsners or lagers. Budweiser, Bud Light, or Michelob Ultra all go well with these foods but some craft options would be Hopewell Tankbeer, Spiteful Lager, or Haymarket Chicago Tavern Beer.
Speaking of chicharrones – not to be confused with Chicharrón, a dish popular in Portugal, Spain, Philippines, and Latin America – it has been a staple snack in Latin America for decades and is growing in popularity in the US. Most commonly made from pork skin, these deep fried puffed chips create a satisfying crunch while enjoying your favorite beer. Available in many flavors and levels of spiciness, these chips obviously pair well with cervezas and other Mexican-style beers. Some great beers that come to mind are Estrella Jalisco, Alter Alterado, Buckledown Cactus Pants, and Medella Light.
Due to their prolific presence in the beer world, Germany and their beer pairings are well known across the world. If you’ve been to any Oktoberfest celebration, you have probably seen or eaten popular pairings like sausages, pretzels, and pickled fish. Much like China, beer is commonly part of a meal and smaller portions of any of their dishes probably would be a snack you can have with beer in Germany. One commonly found snack item in bars, especially those without a kitchen, is landjäger – a semi dried sausage that can keep without refrigeration. Salty and meaty with notes of garlic and spice – it can be found in many artisan butcher shops in Chicago. If you haven’t had a chance to try them before and you enjoy jerky or meat sticks, this is a snack that you will probably enjoy – especially with a good German or German-style beer. Trumer Pils, Erdinger, Haymarket Speakerswagon, Hopewell Cold Call, or Best Day Brewing Kolsch (NA) are all great choices. When in season, Oktoberfest beers would also all be a great pairing.
The (figurative) snow and ice has begun to thaw out and spring has finally sprung! It’s been a milder than usual winter, but the temperatures are trending upwards and nicer days are on the horizon. That means we’re closer to outdoor patios and baseball games and just being outside and enjoying the weather with friends and family. And you can’t celebrate spring without a few drinky-drinks.
Leave it to your friends here at Lakeshore Beverage to guide you through the season’s new and returning favorites to help you raise a toast with friends to spring!
As one of the biggest sporting events in the world, the Super Bowl brings so many people together. Whether you’re a die-hard fan of the game or someone who really just showed up to watch the halftime show, we can all enjoy the drinks and food at a Super Bowl party.
This year, the Super Bowl will be held in Las Vegas and just like the rest of the city, the food scene within the stadium is just as unique and extraordinary. Unfortunately, like many of you, I can’t go see the game in person (scheduling conflict, you know how it is) but after seeing the food offerings for the game, I had major FOMO.
But fear not! I have scoured Chicagoland and my own recipes to get amazing food recommendations that will rival or even beat the offerings in Vegas. If you happen to be lucky enough to go there in person, these suggestions could be a good litmus to judge your Super Bowl meals. For us watching from home in Chicagoland, here are some of the items that I may eat to feel like I’m at the Super Bowl too.
Inspired Burgers
There are some primo burgers available to those at the game and one I’ve been eyeing is an Asian Fusion style with a wasabi mayo. This got me thinking of making some creative burgers at home. With a little ingenuity, we can create some amazing fusion burgers in our own kitchens.
I think when it comes to making fusion burgers, there are three levels – the simplest way to get those Asian flavors into a burger is by simply changing up the condiments. Add some wasabi to mayo at home to make something similar to the ones at the stadium or go big with an upgraded spicy mayo by combining Chinese chili oil, sriracha, and Japanese mayo for that extra depth of flavor and complexity. The next level would be to change up some of the toppings. Fresh or pan-fried kimchi is an amazing topping for burgers and tossing on a fried egg gets you a burger many Asian-fusion places serve up. For me, I wanted to add a topping most haven’t seen before – jjajang sauce. This sauce is made with an inky black base sauce called chunjang (tiánmiànjiàng in Chinese). It’s a complex and slightly sweet sauce made of fermented wheat flour and soybeans. Usually eaten with noodles, this sauce can pack an umami punch when added to a burger. I added a leafy section of fresh homemade cabbage kimchi on top to add a bit of acidity and boom – you’ve got yourself a Jjajang Burger. If you want to take it to expert level though – make a custom Asian burger patty with some Wagyu fat trimmings, and get them thin and crispy by making them a smash burger with a splash of soy, ginger, and garlic as you sear them for a flavor-packed burger that needs minimal toppings. For this burger, I added a few of the meatier pieces of the trimmings as a layer just below the patty and topped it with a red pepper vinegar sauce called chojang for balance. Add some loaded kimchi fries to finish the whole aesthetic but make sure you use a fork.
I suggest letting these burgers really shine by pairing it with the Easy Drinking Bud Light. The rice in Bud Light compliments the Asian flavors and finishes crisp on the palate. If you’re looking for something crafty to pair with your burger, why not pair it with another local favorite – Hopewell’s Stay Frosty Winter Lager. This beer is another great pairing option due to the caramel maltiness of Stay Frosty. It is a great juxtaposition against the richness of the beef patties.
A Barbecue Feast
In the stadium, it wouldn’t be very easy to carry over a full platter of BBQ to your seat and eat it comfortably – well that’s too bad for those at the Super Bowl (is my jealousy showing?) because we won’t have that issue! In Vegas, they’ll have to settle for more portable versions of their BBQ, mainly in the form of sandwiches. They offer brisket, pork shoulder, and chicken and I’m sure they taste great but if I’m going to have BBQ – I am going ham (pun intended) on a fully loaded platter. I don’t think the stadium’s offerings can hold up against a full platter with plenty of sauces and napkins – For me, I like my platter loaded with brisket, ribs, pulled pork, and smoked wings.
I wish I was a pitmaster – it’s something I always found very daunting. Luckily, there are great BBQ spots all around the city and in Chicagoland. Choose your favorite place and make sure you call ahead early if you’re planning on getting catering from them or get that reservation in before they’re booked up. If you are going to have it at home, it’s a great chance to try some sauce pairings that aren’t offered at the restaurant. Try Texas style with Alabama White, St. Louis Style with a Lexington, Memphis style with Baltimore style horseradish, you’d be surprised by how many combinations are possible! Bud Light and BBQ are a perfect pairing that really lets the pitmaster’s flavors resonate. Another great option is to look over to Texas and grab a Shiner Bock to pair with your meats. Shiner and BBQ go hand in hand in my book.
Ain’t No Party (Sub) like an Italian Party (Sub)
A sub sandwich is a symphony of flavors that brings together so many ingredients to form a sum greater than its parts. The ceiling is obscene on a sub because you can always upgrade the bread, the meat, the cheese, the veggies, etc… I’ve made some great sandwiches at home but there is something very unique about ones that are made in a deli. Recently, I learned a trick that makes a world of difference.
You probably have a spot for Italian subs but if you want to make your own for your Super Bowl party, it’s important to make it just a little bit before the guests arrive (30 minutes to an hour before). Get the bread you like, the meats you like, and all the toppings you like but timing is key. Here are some tips to make your sandwich go from okay to “OH KAY!”.
The final step to make this an extraordinary sub is to wrap it in butcher paper or parchment paper and let it rest in the fridge. When it’s ready to eat, throw on the extra black pepper, a little flakey salt, quality olive oil, and maybe even a spritz of the pickled red onion brine. If we added all that while it was resting, the lettuce would have soaked up all the liquids and oil and sogged it out. Some extras you can add are fresh mozzarella, roasted red peppers, a little balsamic, and some Italian seasoning at the end too. A great pairing for Italian subs are hoppy and citrusy IPAs like Goose Island IPA. It will cut through the richness of the meats and cheeses but also compliment the acidity of the toppings. It’s a pairing I’ve done multiple times and it’s very hard to beat. You can also pair it with some other citrus forward IPAs like Spiteful IPA, Stone IPA, or Founders All Day.
Game Day Trinity – Football, Beer, and Wings
I may have mentioned this before but chicken wings are my favorite food in the world and I have tried many different types of wings all around the city. From what I’ve seen, the wings served in the stadium seem like they would taste great but they are similar to the ones sold in most pizza spots around town that have them on the menu but don’t really specialize in them. When it comes to that classic buffalo wing though, there are only a handful of spots that I go to to satisfy that exceptional wing craving. However, I’m now out in the suburbs and those spots are just a little too far for me to drive to on a whim. That is why I was beyond excited when I discovered a place famous for their wings out here in my new suburb. I’ve always preferred non-breaded wings in the past because I was a purist but the crunch on dredged wings are making me reconsider. Regardless of whether you go for traditional style or breaded, there are plenty of options in Chicagoland that will satisfy. This is one food that I’d definitely order from a restaurant because the juice just aint worth the squeeze making them at home for me. Budweiser is my preferred beer when I’m eating wings because it doesn’t fill me up and pairs so well with the wings. I recently started eating them with Michelob Ultra so I can have some extra wings and I’ve enjoyed that pairing just as much. If you’re as big of a fan of chicken wings as I am, you know it’s a marathon, not a race – go with something lighter in the lager or pilsner family and you won’t regret it. Trumer Pils, Haymarket Speakerswagon, and Spiteful Lager are all great options that I have happily had with my chicken wings before.
For Those Who Prefer Boneless and/or Something Spicy!
No, I’m not saying to get boneless wings (they’re not really wings!). I am talking about boneless chicken options. I understand some of you don’t want to worry about bones while you’re focusing on the game. There are some bone-free chicken options for those at the Super Bowl too. One thing that stood out to me at their concessions was some pretty great looking Nashville Hot-style chicken sandwiches. Hot Chicken is easy to do at home because the heat is the last part that is added. If you have breaded chicken tenders, breaded chicken patties, or any kind of fried chicken already at the party, making a hot oil for your spice loving friends is pretty easy to do. One part oil to three parts of your favorite hot sauce in a hot pot is all you need. Cayenne based sauces will get you that signature red hue associated with Nashville Hot but go with what you like. I made mine with a mixture of a cayenne based hot sauce along with a habanero one. When the mixture is nice and warm, just dip the chicken in and pull it right out. If you’re making a smaller batch, use a sauce pan to heat the mixture and toss the mixture with the chicken. As a spicy food lover myself, I plan to open up some special bottles I’ve been eyeing for the Super Bowl this year. Just remember to not heat the mixture to the point where it will aerosolize because nothing ruins a Super Bowl party faster than accidentally macing everyone. Pair it with white bread and pickles if you’re traditional – I decided to go with a creamy coleslaw (in case the chicken got too spicy) and some pickled jalapeños (if the chicken wasn’t spicy enough). With spicy foods, I usually go with two schools of thought: you can either match the intensity with a bold IPA or cool the burn with crisp lagers. If you are in the first camp, Hopewell’s Going Places, Goose Island’s Hazy Beer Hug, Spiteful’s Working for the Weekend, or Haymarket’s Mathias are all strong choices. If you want to ease that burn, Bud Light, Michelob Ultra, Goose Island Full Pocket Pils, or Stella Artois are great pairings.
Even though at the time of writing this, the two teams are not decided yet, I am already excited for this year’s Super Bowl. Let me know if you tried any of these suggestions and I would love to hear your feedback after trying some of these food and beer pairings. If you are going to the Super Bowl let’s be friends and go next year let me know what you think about the food there and if you think these choices are better or worse; I am super curious to hear your thoughts!
Happy new year! With a brand new year comes brand new goals and resolutions that you want to achieve within these next 365 days. A big goal for many people is changing their nutrition, whether that’s having less calories, cutting the amount of alcohol they drink, or even changing their diet to help with a specific health issue.
Alcohol can be a part of a person’s life that they want to change during the new year, hence why “Dry January” is such a popular challenge. However, you don’t have to completely cut out your favorite drinks to make some changes in your life.
