District Brew Yards (aka “the Brew Yards”) is the first of its kind to house a collective production brewery, beer hall, and shop under one roof. That’s right, we do it all. We’re bringing small breweries together to share knowledge and assets in a collaborative manner.
Consider us a craft beer fan’s ultimate experience. With four unique breweries, 40 pour-your-own drafts, specialty smoked meats & our rotating variety of packaged cans you can’t walk away from the Brew Yards without finding something you love.
It’s like a brewery crawl under one roof.
We Make Beer.
Casa Humilde was founded by Jose and Javier Lopez, 2 Mexican-American brothers from the Hermosa neighborhood of Chicago. Their mission? Simple – to create great beers you can enjoy in any setting. #stayhumilde
Burnt City Brewing creates dynamically drinkable and experimental beers. They find the balance between times you’re chillin’ on the stoop and times you wanna melt your face off.
Bold Dog Beer Co. was built on one couple’s shared love of craft beer and bulldogs. They focus on Belgian and American style brews and never fail to #bebold.
Around The Bend Beer Co. takes classic styles and imbues them with an experimental edge. Some of their beers are a little goofy. Others are delicate and refined. But all damn delicious.
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It’s a team effort. In this collective of brewers, you can’t help but notice the sense of community within the Brew Yards. We have a lot of flexibility to create distinctive recipes that both dial in on classic styles and take an educated approach to experimentation. Here you can always find something new and interesting on draft and in the shop’s cooler.
We’re pooling our resources and betting on growth. Each of our breweries has a unique opportunity to establish themselves while also scaling up their operations. Whether the Brew Yards acts as a permanent home or serves as a stepping stone, our model gives brands the freedom & flexibility to forge their own path.
Growing up in Greenville, SC, Charlie McKenna learned very early on about the art of true Southern BBQ. Grandma Lillie made sure of it. After attending Florida State University, McKenna graduated from New York’s Culinary Institute of America in 2000. He then cooked under legendary chef Norman Van Aken in Florida, before becoming a sous chef at two of Chicago’s four-star fine-dining landmarks: Tru and Avenues in The Peninsula Hotel.
MORE ABOUT OUR FOOD HALL