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DuClaw Brewing

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Craft be cherished.Rules be damned.

We consider the art of beer making sacred. With more than 30 distinguished microbrews, ranging from Double IPAs to Barley Wines to Sours and beyond, we deliver on what we promise. If the label says Double IPA, then a Double IPA is what you’re drinking – and a damn good one, too!

We’ve come a long way since our start in 1996, and firmly believe got here by respecting each and every beer we make. And when you care about making really good beer, when you stay focused on what really matters,

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Elysian Brewing Company

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Known both for classic styles and for flexibility and innovation, Elysian Brewing has brewed over 350 different recipes since opening in 1996.

Three-time Large Brewpub of the Year at the Great American Beer Festival, Elysian Brewing Company operates four neighborhood restaurants and a production brewery in Seattle, Washington. While Elysian’s brewers use a variety of unusual ingredients, they are seasonally notorious for their pumpkin beers. Each year Elysian hosts the Great Pumpkin Beer Festival, where dozens of different pumpkin beers are poured, some of them from giant pumpkins.

Available Brands

  • Contact Haze IPA
  • Full Contact
  • Night Owl Pumpkin Ale (seasonal)
  • Space Dust IPA

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Firemaker

Fire Maker Brewing

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Fire Maker Brewing Company was built to inspire others, celebrate their achievements, and create a spark!

Fire Maker Brewing Co is family owned and built. Elliott Hall, the Owner and Co-Founder, inherited his entrepreneurial spirit from his entire family. This includes his father, Larry, and brother, Josh, both of which are successful small-turned-large business owners, as well as the Co-Founders of Fire Maker. Their first family business, created from the ground up, was a construction company established by Larry and his wife, Mary. After many years of advancement, Larry retired, and Josh took the company reins which has led to its continued success and expansion.

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Goose Island Beer Company

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In 1992, Goose Island gave the beer industry a new reason to belly up to the bar: bourbon-aged beer. They pioneered the process, and it begins with first-use bourbon barrels.

Goose Island brewers only choose those that have had held sweet, sweet whiskey in their bellies for an average of 8 years, then they age the beer inside for 8-12 months. This process takes place in a non-climate controlled space, allowing exposure to the extreme heat and cold of Chicago’s ecosystem, which contracts and expands the wood, pulling the barrel’s whiskey character into our brew. Each barrel is used only once,

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