#taproom Archives – PorchDrinking.com
Lately I find myself gravitating toward a trustworthy core of Chicago craft beers I’ve befriended over the years. Brews like Begyle Blonde, Dovetail Helles and Whiner Miaou. These beers won’t surprise me—something I typically love when trying the latest from local breweries. These days, it’s all about familiarity and reliability. Whiner Beer makes a few beers I’d be content to have in my fridge on the regular, but this singular Belgian Wheat Ale is one of the brewery’s finest.
Since closing for remodeling in May of this year, Lord Hobo Brewing has been serving its beer out of their 92 Hampshire St. bar location. That’s all about to change as the newly renovated taproom is set to open the first week of November.
A lot has changed over the past year for Empirical Brewery. They moved to self-distribution, the brewpub, just a stones throw away from the taproom, is in full-swing, and they are moving from bottles to cans. There’s a lot of great beer coming out of the small taproom in Andersonville so we went out there and spoke with CEO Bill Hurley and Head Brewer/Taproom Manager Jacob Huston about Empirical, craft beer in Chicago and the industry in general.
Will you serve food? It’s a question every brewery that’s getting ready to open a taproom will be asked.
In Chicago, there are a lot of taprooms. Food is a necessity when drinking, and taprooms handle this issue in all different ways. While some have a full menu, others work with food trucks to stop by on a regular schedule and others are simply BYOF (bring your own food).
Maplewood Brewery & Distillery didn’t merely open a taproom and tasting space, it opened a thoughtful representation of the entire Maplewood experience — and that’s how all breweries should approach taproom designs.
Quick Sips is our way of highlighting beer events, tap takeovers and other notable beer news around the city of Chicago. If you’d like to submit something to be included in the next Quick Sips, please email us at [email protected].
Featured image courtesy of Mikerphone Brewing
4,000 square feet, custom wooden table recently stained grey, black chairs, brown cardboard boxes and a small palate wrapped tight in shrink wrap – all carrying the recent additions to Mikerphone Brewing’s upcoming taproom.
Many in Chicago are familiar with Moody Tongue Brewery and its unique form of culinary brewing. Now, Chicagoans can taste brewmaster, and culinary-trained, Jared Rouben’s creations fresh from the tap. The Tasting Room (2136 S. Peoria St., Chicago) opened Friday, October 28 at 5:00 p.m.
While the quality of a brewery’s beer is of the utmost importance, the atmosphere in which that beer is enjoyed also factors into the overall drinking experience. This week, Tristan asked the PorchDrinking staff for the extra touch that really makes a brewery’s tap room stand out.
Find out what we had to say, and feel free to leave your comments below!