WEST LOOP — Chef Rick Bayless' Randolph Street project will be a brewery, his team announced Friday.
The new brewery, under development at 900 W. Randolph St., will be named Cruz Blanca, according to the company's blog. The brewery, slated to open later this year, will include a tasting room, food service and growler program, Bayless' team said.
The brewery is expected to be equipped with a 10-barrel brewing system.
Bayless also unveiled his first beer this week, La Guardia, a biére de garde-style beer brewed with hominy, epazote, lime peel and coriander.
The chef, known for exceptional Mexican cuisine, collaborated with brewmaster Phil Wymore from Perennial Artisan Ales in St. Louis to create La Guardia. Wymore, formerly of Goose Island and Half Acre Beer Co., is serving as the brewery’s consultant.
“We’re going to work in this style because we love it. This is the beer I like to drink. It’s rounder, fuller and goes well with food,” Bayless said. “For me it’s very exciting to go back to some of the roots of the people who brewed what may have been Mexico’s first beers."
The Cruz Blanca label is influenced by French brewer Emil Dercher, who brewed beer under the same name during the mid-19th century in Mexico City.
La Guardia is now available on draft at XOCO Bistro in Wicker Park and will be soon available at Frontera Grill in River North.
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