“The idea being,” chef Justin Aprahamian said, “a seasonal approach to beer making.” Instead of taking an already great beer and putting it into wine and bourbon barrels, Like Minds’ idea is to create beers that are focused on the profile of a bourbon barrel–for the barrel exclusively. They’re looking to create beers that are balanced, that you want to drink from top to bottom. If all goes the way they’re hoping, they’re hoping to start out with a cucumber kolsch, although it may be limited. One of Aprahamian’s favorites is a pale ale with black currants and lemon verbena–beers with a strong essence of food ingredients. The brewery that was originally set to open in Detroit and now to grace Chicago’s west side has big plans for seasonal beers and food to go right alongside it.
They’ll be offering their core beers, including an IPA, a pale ale with mosaic hops, a coffee stout brewed with cold-brew coffee from Intelligentsia and a saison. They’ll also have a menu to pair with the beers. Some ideas from chef Justin Aprahamian are mole tacos, a Korean lobster roll with cucumber kimchi and cheese and charcuterie, just to get your brain going. (Opening first half of 2016)