Chicago, IL — Forbidden Root Brewery, Chicago’s own botanic brewing company at 1746 W. Chicago Ave. in West Town, is releasing a new year-round beer available at retail and at the restaurant and brewery beginning today, July 11. Along with this new offering comes a new format and packaging. At 5% ABV, Money on My Rind is a Belgian-inspired witbier brewed with juniper berries, grapefruit peel and juice for those days when you’re rolling down the street, “laid back.” A nod to the iconic pop culture beverage, Money on My Rind will be released in a six-pack of 12-ounce bottles for summer barbeques, camp sites and porches everywhere.
“Money on My Rind was one of the first beers we conceived in our Chicago Avenue brewery space,” says founder Robert Finkel. “We had a lot of fun thinking through and brewing this beer. That process, coming on the heels of the growth we were experiencing building out our restaurant and brewery space, made us rethink our packaging and format in the market.”
This newest year-round offering from the Chicago botanical brewery is accompanied by an overhaul of format and packaging. In addition to Money on My Rind, Forbidden Root’s Sublime Ginger and Wildflower Pale Ale will also move to the six-pack format. The new labels and packaging will feature the botanical ingredients used to brew each beer, drawn by Ellie Yun-Hui Tu in a style reminiscent of vintage scientific illustrations.
“We want consumers who are buying our beer on the shelf to get a sense of the experience they’d have if they were to come in to our restaurant and brewery to eat and drink with us,” explains Finkel. “The new art, price-point and six-pack format is reflective of the Forbidden Root ethos and we’re very proud to debut it with Money on My Rind.”
About Forbidden Root:
Forbidden Root is Chicago’s first botanic brewing company. The recently-opened restaurant and brewery, located in the West Town neighborhood at 1746 W. Chicago Ave., is housed in the former Hub Theater space. Since its inception in May 2014, the brewery has been working toward its mission to create unique fermented beverages by designing brews around ingredients that are not usually found in beer.
In the rich American tradition of brewing with natural botanical ingredients, Forbidden Root is reviving the heretofore dormant subcategory of botanic beer brewing into the modern craft brewing scene, having developed a line of all natural, unusual, food-friendly and refreshing flavors combinations.
The West Town restaurant and brewery is a comfortable, industrially-inspired space featuring 18 taps where its staples will pour, as well as seasonals and exclusives like Cherrytree Amaro. The menu focuses on American rustic fare which emphasizes and complements the flavors in Forbidden Root’s beers. In addition, the new restaurant and brewery has double steel walled, vacuum insulated growlers and howlers, a retail store featuring bottle openers, glassware, 6-packs, seed packets and more. Forbidden Root offers private tours to guests when visiting.
The restaurant and brewery is open seven days a week from 11 a.m.-midnight. Brunch is served every Sunday from 11 a.m.-2 p.m. and lunch is served Monday-Saturday from 11 a.m.-2 p.m. with beverages available until dinner service, which is served from 5 p.m-10 p.m. For more information, visit Forbidden Root’s website or follow the brewery on Facebook, Twitter & Instagram at @ForbiddenRoot and Untappd.