James Beard Award-winning Sanford chef and owner Justin Aprahamian and long-time industry consultant John Lavelle have announced plans to open Like Minds Brewing at the former Goose Island storage facility at 1800 W. Walnut St. in Chicago.
Aprahamian will continue to develop the recipes for the brews, while former Dogfish Head brewer Matt Brower will act as head brewer.
Like Minds – which launched as a "gypsy" brewer last summer – released numerous beers, including a rhubarb saison, cucumber pilsner and coffee stout thanks to a contract-brewing agreement with Green Bay’s Hinterland Brewery.
Despite efforts to establish a brewery in Wisconsin, Aprahamian and Lavelle were unable to obtain the necessary permits, due to the Wisconsin State statute which prohibits the owner of a brewpub or brewery from holding a Class B retail liquor license for another business. This same law forced Chef Karen Bell out of her partnership with Company Brewing last April.
Like Minds expects to begin distribution of both bottles and barrels by late September.
The brewery will focus on seasonal brews which make use of ingredients plucked at the height of freshness. Cucumber Kolsch will be featured as one of the breweries first brews, along with core beers like Dialekt, a Kolsch style beer; Nighthawks, an oatmeal stout made with Intelligentsia coffee; and and Horehound, a 7.2% IPA.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.