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David Lissner
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Raise a can to Chicago beer, past and present

Krueger's Finest Beer, 1935

Chicago developed the can, but the first to actually can any was Gottfried Krueger Brewing Company of Newark, N.J.

Tokio Pub in Schaumburg salutes Chicago’s beery history and its present-day brewers at 6 p.m. Monday, Jan. 30, with a four-course dinner devoted to canned beer. A Chicagoland company was the first to develop the process for canning beer, back in the 1930s.

The dinner, featuring beer-infused dishes and cans of beer from local breweries, costs $45.

The menu offers green salad served in a pan-fried parmesan beer-can roll alongside Half Acre Daisy Cutter Pale Ale; blonde ale-battered fresh cod with roasted, home cut potatoes served with wasabi mayo and Finch’s Golden Wing Blonde Ale; Asian barbecue-braised pork sandwiches paired with Double IPA beer-battered onion rings and Wild Onion Hopslayer Double IPA; and Valrona chocolate cake accompanied by Wild Onion Jack Stout.

The restaurant will be open only to beer-dinner guests that evening. Reservations are required.