As the leaves begin to change color and the air becomes more brisk, some individuals start to indulge in pumpkin spice lattes, while others search out the flavors of Oktoberfest brews.
Russell Shearer, Senior Sous Chef of JW Marriott Chicago moved to Chicago, IL a little over four years ago.
Coming from Denver’s diverse and booming beer scene, Shearer has recognized the avid growth that has filtered into the Chicago area. “I arrived as Chicago was establishing a beer scene…The big names at the time were Revolution, Half Acre, and Goose Island, just to name a few,” Shearer explained.
But all that has changed, “Now you can see a ramp up of small breweries all over and they are skipping the ‘basic brewery model’ of having an Ale, Brown, IPA, and Lager, etc. by looking outside the traditional flavor profiles and jumping into Sours, Gose, and other experimental styles.”
According to Shearer, "This ties into the Chicago culinary scene to push boundaries.”