One West Grand Avenue
Chicago, IL 60610
(312) 755-9339
FAX (312) 755-0164
All About Beer
Directions to Rock Bottom
WHY THE BEER IS SO GOOD AT ROCK
BOTTOM BREWERY
Brewing beer is simple. They've been doing it since before there
were car phones, fax modems or even karaoke bars. When you knocked off from a day of
pyramid-building you probably had a beer. Cleopatra used beer to try and pick up Anthony,
a practice that continues successfully today.
Basically, brewers start with grains: malted barley, wheat, etc. The different kinds they
choose will create the flavor of the beer they make. The husks of different grains are
cracked and brought together in the Grist Hopper, from which they drop into the Mash Tun
(a name created after much beer testing). Hot water is added, converting the grain to
sugar. This solution, called "wort" drains into the Brew Kettle.
At this point, they add hops and the whole concoction is brought to a rolling boil, adding
the distinctive hop flavors that range from floral to bitter. The beer is then cooled and
transferred to the Fermenter where added yeast converts the sugars to alcohol, C02 and
other fascinating by-products you learned about in chemistry class. After serious
conditioning (or "wait training") the beer is transferred to the serving tanks
where it is cooled.
The entire process takes the same length of time as it takes to meet someone at the Rock
Bottom, hit it off, go on a few dates, fall in love, plan a family, argue over wedding
invitations, decide it won't work and be back at the Rock Bottom - about three weeks.
A talented brewmaster blends the various grains (malts) and hops (and occasionally other
ingredients, such as fruit) to create beers of varying flavor, color and kick. Unlike
mass-produced, canned beer, the appeal of handcrafted ale is the innovation, intensity and
wit that one brewmaster can bring to the beer. By following a calculated Beer Strategy,
like ours, we think you'll soon join the many who have come to enjoy the full-flavored
difference of our uniquely handcrafted beers.
A STRATEGY FOR CHOOSING ROCK BOTTOM BEERS
Our permanent house beers (all ales) cover a
spectrum of Our permanent house beers (all ales) cover a spectrum of weight, flavor and
color. They are listed below in order from the lightest to the most resolute. While many
patrons introduce themselves to handcrafted beers by starting in the middle, we believe a
more enlightening process is to begin with our Grand Slam Gold Ale and work your way
through. This can prevent your palate from being overwhelmed early on, and allows you to
recognize the different qualities of each beer. It may take several visits to determine
your particular comfort level. Don't worry, we are willing to work with you.
For an accelerated course, try our Sampler. Smaller portions of each beer will give you
the opportunity to compare them head to head. The most important thing is to enjoy
yourself and, of course, pretend like you actually know what you're doing.
GRAND SLAM GOLD ALE
A light, crisp delicately malty ale brewed with three
different varieties of Pacific Northwest hops. This golden ale is the perfect introduction
to the world of handcrafted ales.
WALLEYE WHEAT
This unfiltered wheat is light-bodied and smooth with a
mildly hoppy nose. We use a special Canadian malt called "honey malt" to give
our wheat its unique flavor.
BROWN BEAR BROWN
Brown Bear Brown is a rich, deep brown ale with a roasty character. It is smooth and malty, full-bodied and somewhat sweet.
ERIK THE RED ALE
Rich and red, you'll love it! We do! Beautiful ruby red
color with a rich malty body and an assertive tangy nose. We use only imported malts to
create this unique red ale.
TERMINAL STOUT
We use real oatmeal to make this big-bodied traditional
stout. Creamy, dark, malty and roasty, Terminal Stout is the perfect complement to red
meat, chocolate and long waits.
We frequently offer limited edition specialty beers, too. Ask your server what's new.
VALET PARKING IS AVAILABLE
FOR$6.00 PER CAR
DIRECTIONS FROM O'HARE VIA THE "L"
Take subway train at O'Hare downtown and get off at Washington Station.
A. Go downstairs to State Street Subway located in front of the Chicago Theater. Take northbound train one stop to the Grand Street exit.
OR
B. Walk north on State about nine blocks to Grand and State.
DIRECTIONS FROM MIDWAY AIRPORT VIA THE "L"
Take Midway Orange Line train downtown and get off at State and Washington Streets.
A. Walk north on State about five blocks to Grand and State.
OR
B. Walk one block south to State Street Subway (at Washington
Street) and take northbound Howard train one stop to Grand and State.
DIRECTIONS FROM KENNEDY EXPRESSWAY
Exit at Ohio Street. Go to State and turn right on Grand.
DIRECTIONS FROM LAKE SHORE DRIVE
Exit at Grand Avenue and travel west to State Street.
DIRECTIONS FROM THE
STEVENSON (55) SOUTHWESTERN SUBURBS
Take the Stevenson east to the 90-94 Kennedy Expressway. Exit to
Wisconsin. Travel north on the Kennedy to Ohio
Street. Go to State and turn right on Grand.
DIRECTIONS FROM THE EISENHOWER (290) WESTERN SUBURBS
Take the Eisenhower east to 90-94 Kennedy
Expressway. Exit to Wisconsin. Travel north and exit at Ohio Street. Go to State Street,
then turn right on Grand.