Forbidden Root, Chicago’s first botanic brewing company and recently-opened brewpub in West Town, is celebrating its first Chicago Craft Beer Week at the Brewpub! Complete with a Beer Dinner created by executive chef Dan Weiland and a Brewer’s Brunch to close out the week of festivities.
Special Beer Flight
All week long
Enjoy a special Forbidden Root CCBW Beer Flight!
$8 for five, 4-ounce pours of:
Ryes & Shine Saison
Wildflower Pale Ale
Forbidden Root Extra
CCBW Beer Dinner
Wednesday, May 25 at 7 p.m.
Space is extremely limited for this beer dinner taking place in the private dining area of the brewpub. Chef Dan Weiland has created a delicious 5-course meal paired with Forbidden Root brews. Tickets are $75 and available by calling the brewpub at 312-929-2202. The full menu is below.
Spring Vegetables, Feta Yogurt and Meyer Lemon Jam
paired with Ryes & Shine Saison
Smoked Sturgeon Salad, Chicories, Radish, Herbs and Wildflowers
paired with WPA
14-Day Dry Aged Duck Breast, Popcorn Grits, Harissa and Tokaji Honey Agrodolce
paired with Cherrytree Amaro
Pressed Lamb Belly, Pissaladiere, Preserved Orange and Mint
paired with Forbidden Root Extra
Vietnamese Cinnamon Roll, Fig Dubbel Icing, Chocolate
paired with Fig Dubbel
CCBW Brewer’s Brunch
Sunday, May 29, 11 a.m.-2 p.m.
Close out CCBW at Forbidden Root’s brewpub with a Brewer’s Brunch! Forbidden Root's brunch (launched only three weeks ago!), featuring dishes like the Savoury Pancake with asparagus, kimchi, pork belly and Tokaji maple syrup and “The Remedy” with spicy N’duja broth, pork belly, marrow beans, poached egg and herbs. A special Chicago Craft Beer Week Flight has been created for just $8 to pair with the brunch items.
In addition, Chef Weiland has created a featured dish specifically for this event: Griddled Corn Cake, poached egg, kimchi hollandaise and shaved purple asparagus.
Brunch beer cocktails will also be available including the Beermosa made with Forbidden Root "Ryes & Shine" Rye Saison with fresh orange juice and Creole bitters, as well as the Herb's the Word made with Tequila, Kold & Wet Kolsch, basil, cilantro, jalapeno, lime and celery bitters with a celery salt rim.