Our chefs dive into beer-making (with the help of some pros).

Chefs team up with local breweries for custom drafts.

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Illustration: Arthur Mount

Lillie’s Q’s Charlie McKenna with Metropolitan
Beer
Lillie’s Q Brew
Profile
Though darker than most lagers, it’s crisp enough to cut through rich barbecue.
The experience
“Cooking in my day was always about wine; beer, for me, has taken over from wine,” McKenna says. “There are so many different nuances.”
Drink it
Year-round (1856 W North Ave, 773-772-5500)

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Illustration: Arthur Mount

GT Fish & Oyster’s Giuseppe Tentori with Goose Island
Beer
Squid Ink Saison
Profile
Gets its inky hue from chocolate rye, but the flavors remain bright and spicy.
The experience
“The hardest part was not knowing what it was going to taste like [until it was finished],” Tentori notes. “I had to trust Jared [Rouben, pub brewer at Goose Island].”
Drink it
With saffron rice–stuffed squid, the dish it was specifically designed for, starting August 1 (531 N Wells St, 312-929-3501)

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Illustration: Arthur Mount

City Provisions’ Cleetus Friedman with Flossmoor Station
Beer
Summer Wheat Ale
Profile
Conjures crisp salad with citrus, fennel, coriander and pepper.
The experience
“I was thinking fennel and orange for this beer; Nick [Barron, brewer at Flossmoor Station] was thinking rhubarb. We went back and forth,” Friedman recalls.
Drink it
On tap beginning August 16 (1818 W Wilson Ave, 773-293-2489)

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