Hoppy lagers, experimental Belgian beers, hybrid styles - you name it,” La Rose said. “We are excited to dive into new styles and experimentation, something we previously didn’t have the capability to do. Credit: Hop Butcher The glasses are lined up and ready at Hop Butcher’s first taproom. The owners plan to use their North Center location to pilot new recipes and test smaller-batch beers before taking them into retail distribution, they said. The Lincoln Avenue property has a smaller, fully functional production brewery that will supply most of the beer available in the taproom and attached retail store. While Zimmer and La Rose worked on getting the North Center taproom ready, they also took over over 5 Rabbit Cervecería’s Bedford Park location to ramp up their brewing operations. Half Acre announced in May 2021 it would consolidate operations at its Bowmanville location and sell its 13,000-square-foot brewery and taproom at 4257 N. Credit: Hop Butcherįor most of the brewery’s history, its owners have relied on other facilities to make its beer, producing at Miskatonic Brewing Company in suburban Darien as well as 5 Rabbit. The brewery self-distributes its beer every week and its brews are often only hours or days in the can before being shipped out to retailers throughout the area and to other states, the owners said. “Some updates act as a nod to our predecessors’ 10-year tenure in the space, while others aim to showcase the unique spirit of Hop Butcher and what we stand for as a brewery.”įounded in Chicago in 2014, Hop Butcher’s beers include hop forward IPAs, double IPAs and triple IPAs flavorful lagers and bold stouts. Our goal upon taking over the space was to inject a giant dose of who we are as a brewery,” Zimmer said. “Half Acre built a beautiful space for drinkers to enjoy beer, so a lot of the foundation was in place. ![]() Hop Butcher has spent more than a year lining up permits and renovating the property ahead of the opening, the owners said. Hop Butcher owners Jeremiah Zimmer and Jude La Rose bought the building and equipment from Half Acre in 2021. ![]() In 2020 Chef Poe started the Crane River Cheese Club and in 2022 he partnered with Nick Gianotti (GM & Beverage Director of the Tip Tap Room) to build the Crane River Cheese Club- a specialty boutique locally sourced grocery store, butcher, charcuterie, sandwich, cheese shop and catering company located conveniently next door to the Tip Tap Room.NORTH CENTER - Hop Butcher For The World will open its first taproom in the former Half Acre Brewing in North Center this week. Then in 2017 he joined the legendary Parish Cafe in Boston's Back Bay which famously features sandwiches by local James Beard award winning chefs. ![]() In 2015 Chef Poe took the helm at Bukowski Tavern in Cambridge with offerings that celebrate his love of beer and fun bar food. What started as a simple concept inspired by steak tips, a New England staple, has evolved into an eclectic menu including exotic wild game like kangaroo, elk, ostrich and antelope, that draws inspiration from his travels through 38 states and 24 countries. In 2012 Chef Poe opened the Tip Tap Room on Beacon Hill where he experiments with high end cuisine that's served in an upscale casual environment. Poe's Kitchen at the Rattlesnake was born and featured a southwestern-inspired menu influenced by Mexican and South American cuisine. In 2009 Chef Poe partnered with The Rattlesnake Bar & Grill to pair the successful bar program with Poe's creative culinary spirit. Poe returned east to Siro's in Saratoga Springs, New York, where he received three- and four-star reviews from DiNora, Zagat, and local publications for his tantalizing menu. ![]() He traveled out west to Arizona and honed his skills at the Pinon Grill in the Millennium Scottsdale Resort.Īfter a guest appearance at the Los Angeles Biltmore, Poe moved to Boston in 2003 and followed in the footsteps of local icons Jasper White, Lydia Shire, Susan Regis and Jody Adams by taking over as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. Originally from a small town in Georgia, Poe began his cooking career in 1992 at the Auburn University Hotel and Conference Center before cooking in 1996 at the Olympic Games in Atlanta.
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