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 MountLillie’s Q’s Charlie McKenna with MetropolitanBeer Lillie’s Q BrewProfile 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 MountGT Fish & Oyster’s Giuseppe Tentori with Goose IslandBeer Squid Ink SaisonProfile 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 MountCity Provisions’ Cleetus Friedman with Flossmoor StationBeer Summer Wheat AleProfile 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)

By Kate Leahy | Posted: Monday July 11 2011

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