Oak Park Micro Brew and Food Review, August 15th

The Largest Zero Waste Beer Fest in the Midwest!

Hosted by and benefitting Seven Generations Ahead, who’s mission is to promote the development of ecologically sustainable and healthy communities.

Saturday, August 15th.  3PM – 7PM.

200 beers! 70+ breweries. Illinois Craft Brewer’s Guild Replicales (saison this year). Brewery list here.

Including these pals and favorites of The Boozy Beggar: Alarmist, Aquanaut, Moody Tongue, Atlas, Penrose, Begyle, Pipeworks, Revolution, Brickstone, Destihl, Dryhop, Solemn Oath, Empirical, Flossmoor Station, Forbidden Root, Half Ace, Two Brothers, Church Street, Lake Effect, Maplewood, Marz Community

Tickets are running out – $50 tickets here. 40 Beer Samples with ticket, souvenir glass.

Also featuring:

2015 Participating Restaurants


The Kinderhook Tap

  • Grass-fed Bison Sliders
  • Skewered Currywurst (all natural bratwurst)
  • Vegan Poblano & Black Bean Tamales

MIB Logo Black

Mancini’s Italian Bistro

  • Pizza
  • Gelato
  • Mozzerella Sticks
  • Fried Ravioli
  • Italian Sausage Sandwich
  • Homemade Italian Potato Chips


Khyber Pass

  • Chicken Tikka Masala with Basmati Rice
  • Saag Aaloo with Basmati Rice (vegan)
  • Tandoori Chicken with Basmati Rice
  • Vegetable Samosas (vegan)

Maya Del Sol Logo

Maya Del Sol

  • Guacamole and chips
  • Cochinita Pibil Tacos – marinated pork shoulder, pickled red onion and queso fresco


Linda’s Country Cupboard

  • Tomato Relish (Mild, Medium/Hot, & Helliciously Hot)
  • Chow Chow Relish (Mild, Medium/Hot, & Helliciously Hot)
  • Cranberry and Pear Relish (Mild & Medium/Hot)

MLF Logo 24x26 300dpi

Maple Leaf Farms

  • BBQ Duck Sliders: BBQ Pulled duck with apple, jicama and duck bacon slaw on a duck fat toasted bun

logo on white


  • Porchetta Sandwich with Herbed Yogurt and Roasted Red Onion
  • Grilled Kalbi Short Ribs – Porcini Crusted
  • Bar Snack Cookie with Pretzel, Chocolate Chips and Peanut Butter


Puree’s Pizza & Pasta

  • Grilled Andouille Sausage with a Crisp Remoulade on French Bread
  • Grilled Zucchini on a Bun with Bruschetta Tomatoes and Fresh Parmesan Cheese

taste of brasil

Taste of Brasil

  • Menu Pending

carnivorelogo final 1

  • House made veggie burger with choice of Linda’s Country Cupboard relishes
  • Marinated grilled fish sandwich with bacon sesame slaw

06 MSCMLogo1stChoice

  • Chorizo stuffed dates
  • Snack pack
  • Burgerito


An Alarmingly Off Color Metropolitan Patio Party, Jerry’s Andersonville, August 4th

Two former interns of Metropolitan Brewing Company now own their own breweries (nobody’s safe anymore, is what I’m saying), and now all three breweries are going to hang out under one roof  at Jerry’s Sandwiches in Andersonville (does Jerry’s have proper liability insurance?!), or rather, on one patio, and celebrate.  Plenty of brewery folk will be in attendance!

Beer List:

Metropolitan Krankshaft
Metropolitan Heliostat

Alarmist Phobophobia
Alarmist Entrenched IPA

Off Color Apex Predator
Off Color Fierce

Thursday Night Things You Should Do

Two fun events, and I’m debating if I can figure out how to do both.

Sauced Takes Thalia Hall! (6 – 11 pm)
Chicago’s raddest night market returns, this time taking over Thalia Hall with 30+ vendors of food, beer, and local goods.
I can’t speak much about all the amazing local goods, but there’s a list here at the Facebook event page.
What I can do is highly recommend innovative young breweries Marz Community Brewing and Moody Tongue Brewing. Both are on the forefront of Chicago’s craft scene, using culinary techniques or modern brewing twists on classic styles.

Towers of Sours at Fountainhead (7 – 11 pm)

Get all the Destihl sour beers you can possibly experience in one evening, on the Rooftop at Fountainhead. 12 taps, 12 Destihl beers, including a “surprise” offering of their sour base (if you weren’t already surprised by all the St. Dekkera offerings, this is the beer that underlies all of them). See the list below!

Wild Sour Series Here Gose Nothin’: Leipzig-style Gose.
Wild Sour Series Counter Clockweiss:
Wild Sour Series Lynnbrook: Raspberry Berlinerweiss-
St. Dekkera Poire: Lambic-style sour pear ale.
St. Dekkera Flanders Red: Flanders-style sour red ale.
St. Dekkera Kers Blanc: Lambic-style sour ale aged over cherries in French oak red wine barrels.
St. Dekkera Pomme: Lambic-style sour apple ale.
St. Dekkera Excommunie Trois Pomme: Sour Trappist-style Tripel with apples.
St. Dekkera Lambic: South Belgian style lambic (the mother beer all their fruit sours)
St. Dekkera L’Emissaire: Sour pale ale.
St. Dekkera Fraise: Lambic-style sour ale with strawberries.

Chicago Craft Gin Week June 21-28

Chicago’s upstart gin-centric week is now upon us. There’s even shirts this year. Festivities kicked off last night across the city, with gin cocktails at Sportsman’s Club and Rock Island Public House. Check back here for more events; see below for a vague schedule of gin celebrations.

GinBock Release, June 22nd
Read about this Bock beer from Atlas, distilled by CH Distilling into a citrus-forward botanical gin over at Chicagoist. Gin & Tonics available all week at CH Distilling starting tonight, plus a $30 dollar, 3 course menu incorporating gin or gin botanicals into each dish, also available all week.

Fountainhead Gin Cocktails, 6/24
Featuring gin cocktails from locals FEW Spirits, New Holland, and North Shore Distillery for the evening

Whole Foods Kingsbury/Lincoln Park, 6/24
Gin sampling – more details soon!

Northdown Taproom, 6/25
Off Color Fierce Firkin + New Holland Gins.
Drink whatever combination of the above you’d like – all in the same glass, each in their separate, just don’t give Kate and Laffler a hard time when you don’t remember anything the next day.

GinBock @ Atlas Brewing, June 26th
Junebock Helles Bock Tapping and GinBock release, 5pm.
More Third Anniversary celebrations on the 27th as well!

Logan Square Gin Crawl – Chicago Distilling/Whistler

More details soon.

Scofflaw Gets Swizzled. Fan Fiction: Chicago All Stars Menu, Sunday ALL DAY.

Take some of your favorite bartenders and some of their swizzle recipes. Then take some of your favorite Chicago foods. Put it all in a bar that loves swizzling, Scofflaw, and then well, swizzle that into a hell of a way to do a Sunday right.

That Damn Tiki…So Hot Right Now
Brandon Phillips, The Duck Inn

Plantation Barbados Rum, Wray & Nephew Overproof Rum, Combier Framboise, coconut milk, tropical oleo saccharum, lime, salt) from Brandon Phillips of Duck Inn Chicago!11415617_925895954118233_2514645932481978549_o


A Little Spice Is Always Nice
Liz Pearce, The Drifter

Liz Pearce of The Drifter Chicago: The Drifter (St. George Green Chile Vodka, Pueblo Viejo Blanco Tequila, Chareau, grapefruit, lime, grenadine)


She’s Your Daughter
Jess Keene, The Drifter, Barrelhouse Flat

El Dorado 5 Year Rum, Old Grand-dad Bonded Bourbon, Pierre Ferrand Dry Curaçao, maple, cinnamon, lime, mint).


The American Dream
Laura Kelton, Sportsman’s Club, Bordel, Fulton Market Kitchen

Amontillado Sherry, apple brandy, apple pie spice, lemon, Angostura Bitters, grated nutmeg


Spirited Spotlight: Parce Rum

A couple of tastes at work and at tasting events peeked my curiosity about newcomer Parce Rum, a higher end but delicious entry into our rum market (and one with some Chicago roots). Fortunately, I got lucky enough to sit down with Jim Powers, one of the founders of the Parce brand, for lunch at Schuba’s, and chat about these two tasty products (an 8 year, and a 12 year).


Parce comes out of a family’s love for the Colombian rum tradition – Jim’s brother is married into a Colombian family, they grew up with a family friend from Colombia, and through that friendship, they discovered many of the beautiful wonders of that country. Parce is kind of a slang, Colombian version of “hey pal, hey buddy, hey friend.”

Parce Rum Founders Jim,Brian,Pat Powers

Parce rum comes in two variants, an 8 year and a 12 year. Both are 100% that age statement OR older. The sugar cane used is from Trinidad, Colombia, and Panama, with the distillation occuring in Panama. The blending and flavor profile aimed for in that process is done by a Father and Son team in Bogota. All Jack Daniels barrels are used for the aging. The 8 year, a little hotter in the nose, is much drier than you’d expect  from the orange-gold color, and the finish lingers, fading from coconut and vanilla to darker, bourbon-like notes of caramel and toffee. The 12 year is mellower, with more hints of tobacco and cola-nut creeping into the complexity.


The 12 is, for me, purely a sipping rum, though you could certainly create some high end and delicious cocktails with it. The 8, well, it fits into a lot of pieces of the cocktail puzzle. You can use it purely for its flavor profile, playing it WITH bourbon or as a substitute. It fits into some of the more traditional rum drinks too, though the darker profile lends itself to using just a small amount. A rum old-fashioned, taking the edge off the heat, and adding bitters to tease out some of the flavors, might be my favorite way to use the 8 year. More to come on that as I explore various rum brands I love some more over the summer and beyond with cocktail recipes.


Forbidden Root Beer Dinner at Arami, June 11th


Arami’s Chefs de Cuisine Ajay Popli and Nelson Vinansaca have designed a five course menu that draws inspiration from Forbidden Root’s current brews, five of which will be paired to each dish. Forbidden Root’s unique botanical brewery methods use all natural ingredients, including herbs, spices, barks, roots, honeys, stems, seeds, nuts, vanilla bean and cacao beans. They’ve been one of my favorite newcomers to Chicago in the past couple of years, and I love seeing such food-friendly beers end up at a dinner at one of my favorite restaurants.

The Menu

First: Scallop Crudo paired with Wildflower Pale Ale
Second: Chef’s Choice Nigiri/Sashimi paired with Sublime Ginger Wheat Ale
Third: Buta No Kakuni Soy Dashi Braised Pork Belly paired with Forbidden Root’s flagship, Forbidden Root
Fourth: Roasted Rabbit Loin Glazed Carrot, Maitake paired with Shady Character Porter
Fifth: Dark Chocolate Macaroon, Plum Sorbet paired with Heavy Petal Imperial Stout

Thursday, June 11, 7:00 p.m.


$70, purchase tickets here.