Meet the Maker: Pipeworks Brewing Co.

For our second edition of Meet the Maker, let’s have a drink with one of Chicago’s largest self-distributing craft beer companies – Pipeworks Brewing Co! Whether you’re a local beer hound or a casual drinker, it’s hard to deny the influence their unique and spirited approach has made on the beer community, with staples like Ninja vs Unicorn among a bevy of small batch, highly sought after one-and-done brews.

For more on everything from their Kickstarter roots to their creative process to plans for an upcoming brewpub, we met up with ‘the barrel guy,’ Mike Schallau, to get the scoop and a glimpse behind the scenes at their brewery. And pro tip: be sure to scroll to the end for a bonus mini meet of the Pdubs cats!

BONUS feature: Meet the Meows!

From the Orchard: Our Go-To Apple Cider Cocktails

The leaves are changing, the temps are falling, and it’s time to swap that rosé for something a little stronger! Pair your weekend pumpkin patch and apple picking outings with our go-to cider cocktails for the season – with just a few ingredients each, these quick and easy recipes will warm you right up on those crisp fall nights.

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Rum Cider Slush

  • 1 1/2 oz Sailor Jerry Spiced Rum
  • 1 oz Simple Syrup
  • 5 oz Apple Cider
  • Lemon wheel to garnish

Because slushes should be a thing all year long – swap out those tropical Piña Coladas for something more seasonal with this rum slush + a generous splash of fresh apple cider. Pro tip: Hosting a pumpkin patch/apple picking outing? This is a great drink to scale up and make for a large group or party!

Mix all ingredients into blender. Cover with handful of ice and blend until smooth. Garnish with lemon wheel.

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Apple Cider Mule

  • 1 1/2 oz Jim Beam Kentucky Straight Bourbon
  • 1/2 oz Simple Syrup
  • 1/4 oz Lemon Juice
  • 1 1/2 oz Apple Cider
  • 2 1/2 oz Fever Tree Ginger Beer
  • Lime wheel to garnish

The Kentucky Mule meets fall. Cider adds a layer of richness and complexity to take the classic mule to the next level.

Combine all ingredients in serving glass and top with crushed ice. Garnish with lime wheel.

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Warm Whiskey Cider

  • 1 1/2 oz Leopold Bros. Apple Whiskey
  • 1/2 oz Simple Syrup
  • 5 oz Apple Cider (warmed)

When it goes from 80 degrees to freeze advisories with no warning…you’re gonna need an easy way to turn the temps up on your drinks, too. We refuse to go full on hot toddy quite yet (wait your turn, winter) – but this warmed whiskey cider is just the thing for those fall nights.

Heat apple cider in a teapot or saucepan until warm. In your cocktail glass, combine 1 1/2 oz of Leopold Bros. Apple Whiskey and 1/2 oz simple syrup, then top with about 5 oz of warm apple cider. (Whipped cream optional.)

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Introducing: Our Southport Cafe Menu

When you find out Southport has the eeeeeats 🤩 – from killer breakfast biscuit sammies to cheeseburgers to Nutella french toast, Chef Brad’s lineup of classic cafe favorites (‘sup Avo Toast) plus our own Foxtrot staples will be your new go-to for a 👌🏼 bite, whether you’re enjoying it in our lounge or on the go. Swing by the next time you’re in the neighborhood! We’re at 3334 N Southport Ave at the corner of Southport and Henderson, just south of the Brown Line stop.

Now let’s meet the eats (and a few drinks, because cocktaillllls) – pop to the end if you’re just here to see a copy of the full cafe menu, but we’d recommend taking a leisurely scroll down for the 📸 👀


PITAYA BOWL – 11
pitaya, strawberries, pineapple, banana, chia seeds, granola and coconut

AVOCADO TOAST – 10
grapefruit, feta cheese, radish, pepitas and fresh mint on toasted sourdough

BAGEL & LOX – 8
choice of bagel and house made cream cheese, smoked salmon, tomato, cucumber, onion and caper salad

NUTELLA FRENCH TOAST – 8
baked sourdough, nutella and maple syrup topped with whipped cream

HAM & EGG BISCUIT SANDWICH – 5
served with a béchamel sauce on a house made biscuit

CRUSTLESS QUICHE – 9
acorn and butternut squash, broccolini, monterey jack and oaxaca cheese served with a baby kale salad

CHEESEBURGER – 9
certified black angus beef, american cheese, dijonnaise and a b&b pickle served on a brioche bun

HARVEST GRAIN BOWL – 12
farro, acorn and butternut squash, poblano, avocado pesto, grapes, baby kale, pepitas and parmesan cheese

SPICY CHICKEN BISCUIT SANDWICH – 6
served with b&b pickles on a house made biscuit

BURRATA – 11
olive focaccia, pepita spread and roasted fruit served with a baby kale salad

SHISHITO PEPPERS – 7
tahini-sesame aioli, fried garlic and shallots, black sesame seeds

DOUGHNUT SUNDAE – 7
old fashioned doughnut, roasted apples and vanilla ice cream with apple cider caramel and whipped cream


Plus, food for the kids:

QUESADILLA – 5
monterey jack and cotija cheese in a flour tortilla

CHICKEN STRIPS – 6
panko chicken served with carrot & celery sticks

PIZZA STICKS – 6
tomato focaccia topped with mozzarella cheese served with a marinara dipping sauce


And don’t forget the seasonal cocktails!

Bloody Mary, Kentucky Apple Mule and a spiked PSL.