FLOSSMOOR STATION RESTAURANT & BREWPUB

United States Brewpubs

FLOSSMORE, ILLINOIS

Extensive Chi-town western suburb brewpub tour commenced August ’06. The very best pub was undoubtedly FLOSSMOOR STATION RESTAURANT & BREWERY located at Flossmoor’s brown-bricked gold stucco railroad station in an upscale tree-lined neighborhood south of Chicago. Back bar has beautiful oak mantle and flat screen TV. Several dining tables saddle the front and glass-encased brew tanks adorn the left.

Delicious appetizers, chicken, ribs, and fish entrees went perfectly with well-crafted light fare such as banana-ripened clove-spiced lemon-zipped Nexte Haltestelle Hefeweizen, caramel apple-spiced floral-backed Panama Red Ale, citric-spiced dry-grained Station Master Wheat Ale, and less interesting mild-hopped popcorn-like astringency Zephyr Golden Ale.

After lunch, settled into more profound brews such as IPA-like red-orange-fruited piney hop-embittered Gandy Dancer Honey Ale, sweet molasses-softened oats-toasted resinous-hopped Pullman Nut Brown Ale, delicate raspberry-tart citric-soured Roundhouse Raspberry, and bitter woody-hopped grapefruit-apricot-apple-sweetened 1906 Anniversary Pale Ale.

But these were just praiseworthy preliminaries for soft orange-bruised cherry-girded coriander-nutmeg-backed medicinal seduction Avant-Garde Farmhouse Saison, buttery malt-induced piney-hopped grapefruit-peach-kiwi-quince-laced Vishnu’s Vice IPA, and illuminating sweet-tart red cherry-glistened, biscuit-y bottomed Chessie Cherry Wheat Ale.

Better still were prominently coffee-roasted espresso-milked soft-toned off-dry Imperial Mocha Stout, incomparable bourbon-barreled Wooden Hell Barleywine (a velvety digestif gathering butterscotch, bruised cherry, candied citrus, and anise illusions), and bitterly coarse, white wine-barreled, oak-dried, cherry-tart, grape-soured, floral-wafted, Belgian-styled sensation De Wilde Zuidentrain Frambozenbier (a mouth puckering sour ale).

In 2011, long-time brewer Bryan Shimkos was replaced by Nick Barron, a graduate of the United Kingdom’s Institute of Brewing and Distilling program and former Smoky Mountain Brewery guiding light.

www.flossmoorstation.com

EMMETT’S ALE HOUSE

United States Brewpubs

DOWNERS GROVE, ILLINOIS

Opened in 2004 in the heart of Downers Grove, EMMETT’S ALE HOUSE offered some of the same brews as the original Emmett’s Tavern & Brewing located 30 miles northwest in West Dundee, Illinois, July ‘05. This high scale establishment featured American cuisine, spacious dining areas, and a central laminated formica wood bar with two televisions. A big screen TV in the back bar area keeps patrons entertained while a separate family-style dining area to the left proposed quieter environs.

Glass enclosed brew tanks at frontage serve off-dry wheat-husked Munich Light Helles Lager, lively banana-sweet clove-backed Hefeweizen, and spicy yellow-fruited frisky-hopped serenity Dortmunder Export. Experienced drinkers will enjoy medicinal rye-caramelized whiskey-fruited 1 A.M. Ale and leisurely dry-hopped, wood-burnt, coffee bean-roasted Dry Irish Stout, two of brewer Rob Hunter’s finest prizes.

Better still, sharp-fruited pine nut-influenced Victory Pale Ale and piney wood-smoked tangerine-berry-grapefruit-lacquered Centennial Amber Ale will please mainstream customers as well as seasoned connoisseurs.

www.emmettsalehouse.com

LUNAR BREWING

United States Brewpubs

Lunar Brewing Company | Villa Park, Illinois
VILLA PARK, ILLINOIS

July ’05 trip through Chi-town suburbs brought visitation to Elmhurst-based Sal’s Beverage World (a fantastic selection of American and international brews) and cozily rustic LUNAR BREWING in Villa Park.

Open since ’96, Lunar’s a tiny li’l hole in the wall with old wood carved bar, cherry-stained hardwood tables/booths, foosball tables, and a small stage area for Saturday evening performances. Its great bottled beer selection, inside antique coolers, included fab Belgian beers (Duvel/ Maudite/ Belzebuth) and some of America’s foremost microbrews. Though only frozen pizzas and snacks are served in this Cubs-friendly neighborhood bar, its standard brews struck a chord.

Best bet was mildly spiced caramel nougat-like Nebula Nut Brown Ale, with its sweet almond, cocoa butter, honey nut, and macadamia illusions reaching a tangible butterscotch finish. Soft-watered banana-centered clove-coriander-spiced Summer Solstice Belgian Wit, mild clay-hopped corn-grained Brabant Ale, gently red-orange-fruited Moonbeam Steam, and smooth orange-apricot-grapefruit-induced Red Moon Rye-Sin Roggen Ale soothe lighter palates.

Sharp piney Cascade-hopped, lemony grapefruit-embittered Moondance IPA and sweet milk chocolate-y, cola-nutty, hop-toasted, rolled oats-backed Total Eclipse Oatmeal Stout will please more adventurous quaffers.

myspace.com/lunarbrewingco

TAYLOR BREWING

United States Brewpubs

Taylor Brewing Company | Lombard, IL | Reviews | BeerAdvocate
LOMBARD, ILLINOIS

August ’04, visited spacious TAYLOR BREWING of Lombard. However, they closed down about eight years hence.

Taylor’s Honey Wheat best represented stylistic median, as its bittersweet raw honey density complements soured yellow-fruited barley-backed Pure Pilsner, off-dry lemony-fizzed Poseidon Pale Ale, and mildly crystal-malted Golden Diamond Ale. Rye-pumpernickel illusions imbued Summerfest Ale; softly embittered toasted hops anchored wheat-husked Rusty Dog Amber Ale; roasted chestnuts suffused tea-like Nut Brown Ale; sweet caramel-maple permeated malt-heavy Dark Satin Dunkel.

www.taylorbrewing.com

ROCK BOTTOM – WARRENVILLE

United States Brewpubs

CHICAGO VICINITY, ILLINOIS

When I went to North Central College (1977-1980) in burgeoning suburb, Naperville, besides getting free press passes for White Sox games, I sucked down my share of sudsy Chi-town-related macrobrews such as Stroh’s and Old Style on campus and at historic tavern, the Lantern.

During ‘02/’03 June jaunts, quenched afternoon thirst at industrial-bound Lincoln Park’s premier oak-barred Goose Island Brewery (selection reviewed in Beer Index), then walked over to excellent spacious warehouse-styled store, Sam’s Liquors, buying trunk-load of Midwest faves plus a few overlooked international ales.

On recent trips to college towns’ Solo Liquors and Woodridge’s even better Select Wine & Liquors, found several fine brews from Goose Island and Two Brothers (Illinois); Wild Boar’s and 3 Floyd’s (Iowa); and Bell’s, Arcadia, and New Holland (Michigan).

In June ’03, discovered Warrenville’s ROCK BOTTOM brewpub and quaffed black cherry-fronted espresso-dried caramel-roasted Lumpy Dog Brown Ale, spruced citric Peashooter Pale Ale, dry peat-malted Irish whiskey-styled Terminal Stout, and English-styled fruit-hopped Ragtop Red Ale. Before a Cubs game, ate lunch at Chi-town’s Irish Oak pub, then headed to Naperville afterwards to try Black & Tans at Quigley’s Irish Pub.

www.rockbottom.com

STARR HILL RESTAURANT & BREWERY

United States Brewpubs

Starr Hill Beer Hall and Rooftop Opens in Scott's Addition | Short Order Blog

CHARLOTTESVILLE, VIRGINIA

One-half mile North of South Street Brewery used to be Main Street’s STARR HILL RESTAURANT & BREWERY (until ’06). Its factory-like dining space and brick-walled bar area had Old World charm during December ’04 visit. The upstairs music hall booked many national acts, making this a doubly good find. Now, Starr Hill bottles its brews for local consumption at its present Crozet location and they’ve found a following all the way up the East Coast.

Like South Street Brewery, Starr Hill offered one ‘outsider’ brew sample, the spruce hop-embittered orange-tangy Sierra Nevada Celebration Ale. Sour-doughed wheat-husked floral-spiced earthen-hopped Vienna-styled Mojo Lager, nut-breaded citric-bruised butternut-teased Amber Ale, and mildly bitter pine-needled grapefruit-peeled sedation Pale Ale fit lightweights, but caramel-malted coffee-roasted maraschino cherry-tinged Chocolate Porter and serene black chocolate centered, coffee-toffee-flurried, anise-currant-laced, Irish-styled Dark Starr Stout, though pleasantly medium-bodied, befit bolder thirsts.

www.starrhill.com

SOUTH STREET BREWERY

United States Brewpubs

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CHARLOTTESVILLE, VIRGINIA

Historic Virginian outpost in Blue Ridge Mountain foothills featured one snugly hotel pub, a quaint microbrew-selling coffeehouse and two decent brewpubs within walking distance on December ’04 trip.

Renovated hay-grain warehouse SOUTH STREET BREWERY has operated since ’98, serving handcrafted beers alongside Contemporary American, Continental, Creole, and Carribean dishes. Old brick walls, hardwood floors, and central fireplace adorn spacious area, with brew tanks to the right behind bar. Recommended are floral grapefruit rind/orange peel-centered Scotch-malted American-styled pale ale JP Ale, crisp orange-burnt banana-sweet clove-spiced Drunkel Weasel Bock, and bold coffee bean-roasted mocha-dried cognac-finishing South Starr Chocolate Espresso Imperial Porter (made in conjunction with nearby Starr Hill brewmaster).

Other worthy choices included subdued perfume-hopped Satan’s Pony Amber Ale, cherry-rimmed caramel-coated English-styled Absolution Ale, and dry-bodied soft-watered black cherry-lingered coffee-stained Irish-styled Special Stout. Interestingly, Old Dominion Lager, a dryly hop-tingled quince-tinged grain-languid Budweiser substitute from esteemed Ashburn-based brewery, was submitted for sampling as well.

Though neighboring Starr Hill left the brewpub biz to become a microbrewery, I revisited the still-thriving red-bricked black-lettered South Street Brewery, July ’09. Manager Kirt Strother provided updated samples of caramelized floral-hopped apricot-pear-apple-fruited currant-juniper-nipped JP Ale and musty red-fruited cocoa-malted barley-roasted Satan’s Pony Amber Ale.

Newly tried libations from brewer Jacque Landry included corn-husked wheat-dried pumpernickel-soured green-hopped Pilsner, bold perfume-hopped cream-corned lemony grapefruit-embittered Liberation Lager, and soft banana-honeyed clove-coriander-spiced lemon-candied El Jefe’s Hefeweizen.

Better still were velvety coffee-beaned caramel-malted almond-hazelnut-sweetened peanut-shelled Nut Brown and lactic milk chocolate-y hop-roasted Old 420 Stout (with its spirited coffee ice cream, cherry puree, sugared fig, butter pecan, and licorice niceties).  Before heading West to Harrisonburg, downed Cask Conditioned JP Ale, a softer yellow-fruited variant.

www.southstreetbrewery.com

Located near the original red brick-adorned buildings Thomas Jefferson designed for University of Virginia, cozy, low-ceilinged Court Square Tavern may not be as celebrated as freestanding mountaintop Monticello-based Michie Tavern, but its great bottled selection (Allgauer Teutsch Pils and Victory Hop Wollop Ale), antique wood décor, caricature portraits, and homestyle sandwiches are worth checking out. As for Gravity Lounge, this below-street-level art-salon-performance space specializes in respected international and U.S. microbrews and offers acoustic concert performances.

SOUTH END BREWERY

United States Brewpubs

CHARLOTTE, NORTH CAROLINA

Just outside Charlotte’s metropolis in South End section, SOUTH END BREWERY & SMOKEHOUSE was stationed in an enormous tan building with maroon trim – but closed by 2008. Other chain locations are in Raleigh, Charleston, and Jacksonville.

On July ’06 visitation, the scent of hickory hit my family as soon as we sauntered into the large interior space. Large screen TV’s lined right side non-smoking area while left side bar area led to outside deck and glass-encased brew tanks were centrally located. Expansive menu included smoked meats alongside seafood (grouper/ yellow fin tuna/ crab cakes) and plentiful bar selection featured cognacs, single malt Scotches, bourbons, vodkas, and martinis.

Steam pipe-laden wood trays served maize-soured horsehide-leathered hay-wafted raw-grained dry body South End Blonde Light, buttery clay-hopped citric-deficient wheat-dried South End Blonde Ale, brittle lemon-candied sweet-salty conflux Ironman Wheat, sour orange-peach-fig-swayed Olmstead Red, and gently hop-prickled grapefruit-lemon-floral embittered Motorman’s Pale Ale. Better and darker were chocolate malt-dominant Chinook-Fuggle-hopped cocoa-buttered sedation Banktown Brown, dry walnut-hazelnut-dabbed cherry chocolate-y India Brown Ale, and sweet hazelnut-chocolate-espresso confection O’Ryan’s Oatmeal Stout.

ROY PITZ BREWING COMPANY (LIQUID ART)

United States Brewpubs

Liquid Art Barrel House
CHAMBERSBURG, PENNSYLVANIA

Right above the Maryland border just east of West Virginia lies this sleepy rural getaway. Visited December ’08, ROY PITZ BREWING COMPANY began serving growlers and kegs to its countrified vicinity only six months hence. Using locally grown produce to craft his beers, brewmaster Ryan Richards joined partner Jesse Rotz as we quaffed an IPA, an Amber Ale hybrid, a crossover concoction, and a German-styled moderation.

Since 2008 the team at Liquid Art Brewing Company has been crafting quality beers and experiences – originally as Roy Pitz. “Liquid Art is an expression of artistry that goes into brewing classic and fringe styles of local beer.”

Mellow-hopped grapefruit, orange peel, and lemon zest ripostes the sweetly soured banana-clove-coriander subsidiary of White Horse Hefeweizen. Lighter smoked beer version, Ludwig’s Revenge Rauchbier, brought a salami-wafted black-peppered beechwood-hickory singe to stove-burnt coffee oiliness, barley-roasted nuttiness, and ashen chocolate shavings. Truly Honest Amber Ale could be mistaken for a robust IPA with its woody Cascade-hopped grapefruit peel bittering, lemon pith souring, and peach-apple tang concealing crystal caramel malts. Daddy Fat Sacks Imperial IPA wed a spicy caramel-malted peach-pear-apple posy and sour raisin respite to piney grapefruit rind bittering, but lacked woody expectancy.

www.roypitz.com

ROCKYARD BREWING & AMERICAN GRILL

United States Brewpubs

CASTLE ROCK, COLORADO

Perched between Denver and Colorado Springs, Castle Rock sports freestanding tan stucco grain silo-marked ROCKYARD BREWING & AMERICAN GRILL, visited August ’07. High ceilinged oval bar (with three TV’s), brown wood furnishings and glass-encased brew tanks supported small private left room and back patio. Brewer Jim Stinson previously worked at Pueblo’s Shamrock, a former Irish pub initially used as horsestable with upstairs whorehouse, 30 miles south of Colorado Springs. Copious appetizers, seafood, steak, and big-portioned burgers saddled menu.

Pre-lunch libations included floral-spiced, corn-sugared, raspberry-tart, white peach-soured, watermelon-nectarine-sweet, pumpernickel-backed Rock Berry Razz Ale, lemony candi-sugared banana-clove-middled Bavarian-styled Wildcat White Ale, and fizz-spiced grain-husked maize-dried Double Eagle Ale. Those discernible openers were bettered by woody-hopped stone-fruited tea-spiced Scotch-tinged pecan-slighted Redhawk Ale, resonant hop-spiced alcohol-burnt wood-lacquered grapefruit-currant-embittered Hopyard IPA, and creamy black chocolate-fronted, espresso-vanilla-backed, cherry-pureed Lightning Strike Stout.

Best bet: amazing dessert-like digestif, Warning Sign Eisbock, with its initial cherry jubilee resolve, banana-chipped vanilla sweetness, bruised orange souring, and Cognac-sherry whir. Stay away from pungently lemon-soured, musky corn-oiled, vegetable-rotted, solvent-like, Miller Lite-compromised Lynx Light Lager.

www.rockyard.com

CAMBRIDGE BREWING

United States Brewpubs

The Brew Lounge: Cambridge Brewing Company in Cambridge, MA [Part 1]
CAMBRIDGE, MASSACHUSETTS

During April ’05 Boston trip, initially visited CAMBRIDGE BREWING at Kendall Square (a retail/ entertainment center taking up a few centralized city blocks). One of the first brewery-restaurants in the United States, this popular establishment opened in 1989. Alongside contending watering holes Flattop Johnny’s, Jasmine & Kendall Lounge, and Tommy Doyle’s Irish Pub, its blue-green entrance leads to brick-walled, high ceiling bar with brew tanks to the rear. Outdoor dining was available and large menu boasted seafood, brick oven pizza, and mildly upscale entrees.

Wheat-husked, maize-dried, yellow-fruited lightweight Regatta Golden Ale, mildly embittered sourdough-tinged Tall Tale Pale Ale, and remarkably diverse Cambridge Amber (with coffee-roasted brown chocolate reticence nudging pale-caramel malting) will please softer palates. Dry-malted, Saaz-hopped, red-fruited spring seasonal Vienna Gold also had a muted tone.

Biscuit-y, barley-toasted, honeyed tea-like smoothie Bitchin Bitter English Ale, mild rye-marbled, red licorice-dabbed Saison Du CBC, and bitterly wood-burnt, coffee-roasted, molasses-dipped Charles River Porter will satiate heartier thirsts.

Best Bets: alcoholic Ommegang-like, floral-hopped, orange-blossomed, fig-sugared, coriander-spiced Tripel Threat Belgian Strong Ale and incredible cocoa-chocolate-y, raisin-pureed, prune-dried, maple-sugared, Cognac-like digestif Blunderbuss Barleywine.

www.cambridgebrewing.com

JOHN HARVARD’S – CAMBRIDGE

United States Brewpubs

John Harvard's Brewhouse – Cambridge, Massachusetts | Fifty States of Brew
CAMBRIDGE, MASSACHUSETTS

Along the Charles River across from Boston, historic puritanical colony, Cambridge, could be difficult to navigate with its narrow one-way cobblestone streets, landmark cultural museums, and world-class collegiate institutions. Busy downstairs restaurant JOHN HARVARD’S BREWHOUSE, with its wooden décor, Old Americana portraits, and reasonably priced entrees, has been a provincial staple of this frontier settlement for over a decade as of April ’05 visit. But closed down in 2019.

Boasting beer recipes handed down from literary wit William Shakespeare, brewer Geoff De Bisschop kept servicing brew tanks behind the bar. German-styled sourdough-fizzed blonde ale Colonial Kolsch; friskily Cascade-hopped red-yellow-fruited John Harvard’s Pale Ale; subtly Saaz-hopped red-fruited sweet-grained Old Willie’s IPA; soapy crystal-malted yellow-fruited Bard’s Best Bitter; feathery coffee-espresso-lilted Newtowne Nut Brown; and roasted coffee-themed hazelnut-tamed Irish-styled Black Watch Stout were served.

www.johnharvards.com