Triangles: Is there a better name for a Chicago/New York brewery collaboration? We submit there is not. OG Tavern Cut is also being rereleased.ĭid anyone go to the NYE tasting? Curious to hear if that Cheery Cordial BA brew was any good? Digging this HB x Other Half collab, may have to pick this up. HB is releasing more variants on Tavern Cut. If you like the "moss" brews, probably worth checking this one out. Picked up Yellow Moss and it was solid (already had Blizzard of '67 which was the other release). Thought I'd open up the 2023 thread with the first releases of the year. Lincoln Avenue, planned for an October opening.Happy New Year everyone. Hop Butcher For The World brewpub, 4257 N. Stay tuned for updates on Hop Butcher’s opening. The North Center brewpub has been closed since the pandemic shutdown in March 2020. They’ll unveil a new menu later this month, Magliaro says. Half Acre has hired Claire Smyth, a veteran chef who’s worked at Bar Biscay and Eris Brewery & Cider House, to helm its kitchen on Balmoral. The pandemic has killed that deal: “They’re focusing on other stuff,” Magliaro says. Before the pandemic, Half Acre announced a collaboration with Big Star, the honky-tonk taco spot in Wicker Park and Wrigleyville, for parent company One Off Hospitality Group to take over food service. Magliaro adds Half Acre recently upgraded its kitchen space on Balmoral that will allow it to crank out more elevate food offerings. “I think our goal was to always be thoughtful about the things we’re doing,” says Half Acre co-founder Gabriel Magliaro, adding that Chicago’s strong restaurant scene makes it difficult to put up a bad food showing. In a way, Half Acre laid the path for the success of Band of Bohemia and Moody Tongue Brewing, the only two brewpubs to receive Michelin stars in America. The food’s success proved to brewery owners that customers wanted more than typical pub fare and forced them to step up their games. Half Acre would eventually bring in veteran chef Nick Lacasse to create a brewpub menu with pad Thai burritos and “science cheese” nachos. Brewery taprooms slowly emerged as competition to taverns. While that happened, Half Acre would hook customers with special brews in foeders and rare releases like Big Hugs and Benthic imperial stouts. Half Acre would helped disintegrate that myth allowing friends to gather while playing boardgames and giving parents a little serenity by providing a space to bring their small children while enjoying a few pints. But they have “all intentions of getting into that kitchen with the same vigor we approach our beers though.”īack in 2008, breweries in Chicago remained a novelty, a place seen reserved for beer nerds. Hop Butcher’s Jeremiah Zimmer tells Eater that it’s too soon to share what they have planned in terms of food, as he and co-founder Jude La Rose will wait until the fall to open. Hop Butcher, a brewery that opened in 2014, focuses on unique IPAs like Blazed Orange (a milkshake double IPA with vanilla and orange), lagers, and stouts. Half Acre can then focus on its Balmoral facility where it ships out beer across the country. The deal allows Hop Butcher to make more beer and have a consumer-facing space to showcase its lineup. Half Acre, which has since opened a larger production facility with brewpub and beer garden on Balmoral, had outgrown its tiny location at 4257 N. The move marks a milestone for North Center and Chicago’s beer scene. The brewpub has remained closed since March 2020. The breweries will finalize the sale in October, according to a news release. Half Acre has sold its space to Hop Butcher For The World, a fellow Chicago brewery that’s lusted for its own taproom for years. Half Acre Beer Co., the maker of Daisy Cutter and one of the city’s most successful breweries, is leaving its North Center home after 13 years.
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