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Home of the Hoppy Belgian

Longtime Rock Bottom brewer Pete Crowley strikes out on his own with Haymarket Pub and Brewing


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Pete Crowley's been a craft brewer all his adult life, but he was weaned on Milwaukee's Best Light and Keystone Light. In college, he says, "I thought Spaten Oktoberfest was craft beer. That was the special beer I would drink when I wasn't drinking garbage."

After graduating from South Carolina State in 1993, he hitched a ride with a friend to Colorado, "just to do it." For their first outing in Aspen they picked Flying Dog Brewpub out of the Yellow Pages because they thought the name was funny. "I'd never had a hoppy beer, I'd never had a craft beer," says Crowley. "I had no idea, and I was blown away. I absolutely fell in love with it."

He wasn't planning to stay in Colorado, but then he befriended the bar manager at Flying Dog, who gave him a job as a bartender and waiter. Soon Crowley was helping out in the brewery, cleaning out the mash tun, carrying bags of grain, and finally actually making beer. He didn't leave Aspen until 1997, when he took a job at Broadway Brewing Company in Denver. Less than 24 hours later he was offered an assistant brewing position at the Rock Bottom Brewery in downtown Denver; from there he moved to the Cleveland location as head brewer, and then to the downtown Chicago location, where he's spent the past ten years as senior brewer.

His last day there will be May 1. Crowley's in the process of launching his own place, Haymarket Pub and Brewing, in the West Loop. The 250-seat brewpub, in the former Bar Louie space at 741 W. Randolph, will include a bar, a beer garden, a dining area, an open kitchen, an open brewery, and an events space that will be the new home of the Drinking & Writing Brewery, a currently itinerant theatrical group.

Crowley and John Neurauter, his friend and partner in the venture, had been searching for the right space for more than two years. When they toured the Randolph Street location, "it just clicked that it was also part of the old Haymarket Square," Crowley says. "The whole labor movement and fair labor practices started there . . . and the wives of a couple of the martyrs became very famous civil rights activists. The history of the square is so rich that it really made the location and the space fit perfectly."

In keeping with that history, Crowley and Neurauter plan to serve "food for the working classes." There'll be pizza, rotisserie chicken, and sausage, plus plenty of vegetarian options. "We want to be the casual hangout pub where you get off of work, and whether you dug holes all day or worked in the financial district, you go and sit and have a pint and be relaxed," Crowley says.

As for the beer, they'll be serving about 12 of their own brews, focusing on classic Belgian and contemporary American styles as well as hybrids of the two. About a decade ago Crowley traveled to Belgium and became fascinated by the beers there. "They're very delicate, very complex . . . the use of spices, the use of candy sugars, the use of odd, fun things that you can put in beer is really interesting. A lot of lager yeasts and ale yeasts are just kind of straightforward neutral; the malt and the hops contribute the flavor to the beer. Most Belgian yeasts contribute a lot of flavor, a lot of aroma, so it makes the beer really complex."

After he came back he began experimenting with the style. "And then as I became comfortable with Belgians, I started falling in love with hops," he says. "I've never made more IPAs in a year than I did in 2009." Belgian beers, which tend to be light and yeasty, aren't traditionally heavy on the hops, but Crowley has started combining the two styles to make hoppy Belgian ales. He likes the way that, for example, the bitter hops balance out the citrusy yeast in the Crow and the Sparrow, a beer currently on tap at Rock Bottom that he'll be taking with him to Haymarket.

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