OnTap Magazine

WORLD OF BEER 1. The Mousetrap Off Color Brewing’s tap house offers some of the best beers in Chicago and good food, slightly out of the city centre and away from the crowds. 2. Adams Street Brewery Co-located with a German restaurant, the beer and food are both excellent, in a cosy informal setting. Located right in the tourist- centric Central Loop, it is walking distance from all the major hotels. 3. Goose Island Taproom Although generally no longer considered craft, Goose Island is still a must visit for the huge impact it has had on the Chicago beer scene. Their taproom offers a massive variety and the best fries I’ve ever had. 4. The Beer Temple A taproom and bottle shop with rotating offerings from all the local breweries. An excellent place to find beers from smaller breweries you might not otherwise get around to tasting. The staff are a great resource if you want more insight into the local scene. 5. Millers Pub Historic Chicago bar located near Jewellers Row, right under the L track. Everything about the place screams ‘Chicago’. The beer selection won’t disappoint, either, with over 20 beers on tap. You’ll find local favourites, such as Half Acre, Revolution and Off Color on tap here, as well as out-of-state favourites, like Allagash and Three Floyds. FIVE COOLEST TAPROOMS TO TRY IN CHICAGO Adams Street Brewery at the Berghoff restaurant Goose Island may not be craft anymore, but their legacy is unquestionable, and their beers are great The Beer Temple offers rotating taps from breweries accross the city Miller's Pub on Jeweler's Row offers a huge selection of local beers brings tropical fruit aromas and flavours in a delicious, dry beer that is very sessionable. I decided to pay one of their two taprooms, the Mousetrap, a visit and found what is probably the only taproom in Chicago without an IPA on the menu. What they did have were some o f the most incredible beers I have ever experienced. The bartender took me on a flight through some of their selection. Saisei/ Rebirth is a foedre-fermented wild saison full of cherry aroma, sour cherry flavours and a surprising green tea finish. Their most awarded brew is called Very, Very Far – a Belgian ale brewed with white wine yeast; oaky with rich plum flavours. Also on my list of favourites was Zuzu Fierce, an excellent Weiss, refreshing and moreish – quite a compliment from someone who is not the biggest Weiss fan. The real hero of the day, and maybe the whole trip, was the Pear Reine Des Renards. A Flemish blonde brewed in a 14-year-old French apple brandy foedre (essentially very large barrel) for 10 months. Brandy is the first aroma that hits the nose, but the flavour is very indulgent, rich and fruity. It was something completely out of the ordinary for me, and a very welcome find. My two short weeks in Chicago revealed a beer scene where people were spoiled for choice, but ultimately seemed to want more of what they liked: IPAs. Scratch beneath the surface, though, and there is a wealth of experienced brewers looking backwards in time for inspiration, and bringing new takes on old traditions that are well worth exploring. ontapmag.co.za | Autumn 2022 | 33