“I don’t call myself the brewmaster,” says Pete Crowley, a Rock Bottom vet and co-owner of the new Haymarket Pub & Brewery in the West Loop (also, the new home of Drinking & Writing). “I call myself the director of fermentation. Yeast’s a living thing, so the beers are ready when they’re ready”—which is to say, not quite yet. While Haymarket opened Christmas Eve and is pouring 16 guest taps in four sizes, from four ounces to 20 ounces, and offers another 75 beers by the bottle, the house brews won’t be ready until after January 15th. In the meantime, browse our photos of the brewpub from Friday night—and get thirsty.
Photography: Jeff SchearDining & Drinking