We brew, package, and sell craft beers in Chicago's Northcenter & Bowmanville neighborhoods.
You can come get to know our beers and the people behind them at either of our two locations. Our original brewery on Lincoln Avenue is home to our Brewery Shop, where you can sample or purchase to-go, and a Tap Room, where you can stay, get a bite to eat and get to know who we are and what we do. You can now also visit our new brewery, on Balmoral Avenue, where we have a beer garden in nice weather and a completely separate food program. Both locations offer perennials Daisy Cutter, Pony Pilsner and Tuna, seasonal varieties like GoneAway IPA, Lead Feather Black Ale, Vallejo IPA, Navaja IIPA, Deep Space IIPA, plus plenty of small batch beers released weekly.
Chicago has become a mecca for craft beer and today we're at one of the staples, half-acre brewery. Known for their variety, standout cans and what I hear is an amazing menu. Sounds Randall, keys please. Tell me about half-acre brewery because when I think of breweries in Chicago, We started about 11 years ago, got a couple of us together, it's What I know about half-acre, the cans are always so interesting. Fun little fact, were the first craft brewery in the state of Illinois to can beer. It's just such a cool vessel but also it's just better for beer. We did get not only a tweet but also an Instagram about the beer here. Give me a little list of some of the beers that I'm drinking a beer called Big Nord. Personal favorite is tuna. Obviously Daisy Cutter. I am drinking Total Suspension. Not only do you do great beer but you also do really unique food. Well thank you. What are we actually going to be making today? We're going to make porquetta. The chef makes two ways, both in a sandwich and in the sort of a ramen noodle and it's just an indulgently delicious dish. I can't wait to take a dive in. Let's do it. Cheers. First just walking into the kitchen. It smells unreal in here and I cannot wait to start making porquetta noodles. Put me to work. Step one, we're going to boil the noodles here. While the noodles boil, we saute a mix of carrots, scallions and ginger and add in our stock. This is what we call the taire which is essentially a mix of honey, a little rice vinegar, a little soy sauce with a little bit of chili flakes in there. As I toss up a cabbage slaw, chef preps the porquetta and it's time to load up our bowl. I need a refill and it's time to eat. Thanks chef. Cheers to you. I had the porquetta noodles and they were just Porchetta, just top notch across the board. Super juicy, tender. Got a little spice to it a little. Ten times better than any ramen you'll find out in the world. Ten times. In the world. Not necessarily in the world. The world. Chef was amazing. It is good. Everything in there just smells unreal so I'm dying to dig into this. You and me both. The porquetta itself has got a lot of good fat in it which I love but you got to cut that down with some vibrant flavors. It has a really nice tang to it. The saltiness of the pork. Perfect with the beer. Oh see, this is how we do it. You got to get all the props. Cheers. Salute. Double cheers. Yeah. Let's do this. You
