Our beer of the week coats your palate like a shag carpet--in a good way. Not like your uncle Bill's 1963 basement rec room shag carpet. Like a shag carpet of chocolatey, malty goodness. more ›

In the weeks since Goose Island's Jared Rouben, Rare Tea Cellar's Rod Markus and I started fermenting our lemon tea saison wort at Goose Island Clybourn, our individual schedules were such that the three of us couldn't nail down a time to taste the beer together. Meanwhile, Rouben updated us in the weeks following the brew day with rave reviews from someone new who had sampled the beer. the anticipation was starting to gnaw at me. What I found out later only heightened the anxiousness. more ›

(Part 1 of this series can be read here.) more ›

(Part 1 in a series.) more ›

Did that label artwork get your attention? Good. Three Floyds and Half Acre are teaming up to brew a Helles Bock called "Invasion." The beer is currently fermenting, although recent conversations with Half Acre's Gabriel Magliaro and both Nick Floyd and Lincoln Anderson of Three Floyds have proven to be futile as to when it will be released. more ›

One of the biggest things happening in the world of brewing these days is collaborative brewing. Bell's and De Proef just released their team-up. Three Floyds has worked with both Mikkeller and Dogfish Head. Tomorrow night Life & Limb, the collaborative beer effort between Dogfish Head and Sierra Nevada, will be given a proper launch at Sheffield's. Chefs are even making beer with craft breweries. Chris Pandel of the Bristol brewed a sahti with Goose Island, and need we remind you about Paul Kahan's trip to New Holland? more ›

Get this beer while you can. Van Twee is the long-awaited collaboration between De Proef and Bell's breweries. MAde by De Proef's Dirk Naudts and Bell's John Mallet, Van Twee is a porter-dubbel hybrid, with Michigan sour cherry juice and brettanomyces in the secondary fermentation. more ›

(Today we wrap up our week-long series following chef Paul Kahan as he brewed beer at New Holland Brewing and planned a menu for an August 23 beer dinner at the Publican. If you haven't already, you can go back and read part 1, part 2, part 3 and part 4) more ›

(This is Part 3 in our week-long series following the evolution of a beer dinner at the Publican, from conception to the actual dinner. IF you haven't already, read Part 1 and Part 2.) more ›

(This is the second in a series following the evolution of a beer dinner at the Publican, from conception to reality. Read Part 1 here.) more ›

“Cooking with beer is a little new for me.” To hear a chef say such a thing would be surprise enough. That the chef admitting this was Paul Kahan made me take even more notice. more ›

As a chef, Lockwood's Phillip Foss is starting to come into his own. His take on the Chicago Hot Dog (made with diced lobster rolled in a scallop mousse in response to a challenge from MP Chicago's Helen Rosner) was said to be "like Hot Doug's in a tuxedo having sex with a Maine Lobster Roll" by Michael Nagrant. He's also a very prolific, engaging, and quite talented blogger. It seems academic that Foss be part of a unique tasting next Tuesday, from 6-9 p.m. Lockwood is hosting what Foss calls the first-ever "digital tasting" with Farmer Lee Jones of The Chef's Garden in Milan, Ohio. more ›

Thanks to la recession, high-end fashion designers are teaming up with mass retailers like never before, so you can look stylish at a fraction of the cost. Here’s a round-up of spring’s high/low collaborations, as well as some sneak peeks for fall 2009. more ›