Beta Beer
Allium, which is located in the Four Seasons Hotel, serves two of my favorite foods in Chicago – a house made Chicago-style hot dog that places all the toppings on the size so you can customize it yourself and a miso butterscotch milkshake that’s the ideal sweet-salty dessert. On Tuesday, October 16, the restaurant debuts its latest menu item, a beer that Executive Chef Kevin Hickey brewed with Begyle Brewing Company, which is based in Ravenswood.
Hickey made the beer, named Allium Beta Beer, in late summer, and it’s a Belgian ale made with sugar beets from Nichols Farm, Saigon cinnamon, and Bangladesh bay leaves.
This is Allium’s second house beer – when the restaurant launched in February, they offered Allium Roses, which Hickey made with Goose Island Brewery. I’m a fan of chefs brewing their own beers. Chefs like Frontera Grill’s Rick Bayless, City Provisions’ Cleetus Friedman, and The Bristol/Balena’s pastry chef Amanda Rockman have all created beers, and it’s great because diners get to try beer that chefs brew to specifically complement their food. Goose Island has a strong chef collaboration program, and the beers are available at the chef’s restaurant and the Clybourn brewpub. Begyle Brewing Co. is a start-up community supported brewery that operates like a CSA – members can buy monthly growler subscriptions. You can also find their beers at bars in the Ravenswood area.
You can try Allium Beta Beer for $3 and sample items from their new fall menu on Tuesday from 5:00-6:30 pm at the Allium Bar. The new fall menu includes warm burrata, bourbon maple quail, autumn squash salad, butternut squash mac and cheese, and lobster hominy chowder. After Tuesday, the beer will be available for $6 a glass. It’s a seasonal offering, though, so if you want to try it, you’ll have to head in soon.
Allium
120 E. Delaware Place
Chicago, IL 60611
(312) 799-4900
Website