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Chicago Craft Beer Week on the Mag Mile

Thursday, May 19th-Sunday, May 29th 2016

Howells & Hood
435 N. Michigan Avenue, Chicago, IL 60611

It's one of our favorite times of the year. Chicago Craft Beer Week! We're celebrating on Michigan Avenue by offering Buckledown Brewing Clencher for just $4 (while supplies last).


Friday 5/20 Sour Sisters Takeover

Goose Islands Barrel-Aged Sour Program

Lolita 8.7% - pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels

Juliet 8.0% - fermented with wild yeasts and aged in wine barrels with blackberries, tart, fruity, complex, notes of wood, tannin, dark fruit and spice

Gillian 9.5% - brings white pepper, strawberry, and honey to a harmonious blend, partially aged in wine barrels

Halia 7.5% - farmhouse ale aged in wine barrels with whole peaches, resulting in bright, effervescent fruit notes in a soft, hazy body that finishes slightly tart and sweet with the pleasant character of ripe, juicy peaches.


Friday 5/27 Avery Brewing Night

Vanilla Bean Stout 10.8% - a double dose of vanilla derived from both fresh Bourbon barrels and the trio of Tonga, Ugandan, Mexican whole vanilla beans, complemented by essences of chocolate, caramel and molasses to round out this luxuriously silky stout.

Perzik Saison 6.4% - a classic saison - dry, crispy, fruity, spicy and refreshing with a dose of summer - peaches!

Maharaja Double IPA 10.5% - hops and malts as his servants, he rules both with a heavy hand; tangy, vibrant, pungent


Special Tappings:

Allagash Victor 8.3% - fermented with wine yeast, pale copper hue, medium body, vinous character, spicy tart finish

Allagash Victoria 9% - chardonnay grapes, pilsner malt, lightly hopped with Fuggles and Hallertau, fermented with strain of wine yeast

Left Hand Wake Up Dead 10.2% - hints of raisins, black licorice, coffee, dark chocolate, earthy, herbal hop notes

Seattles Cider Gin Botanical 6.5% - fermented with spent gin botanicals from Batch 206 Distillery, semi-dry cider showcasing lemon, orange rind, juniper, cucumber and verbena

Three Floyds Zombie Dust 6.2% - intensely hopped and gushing undead pale ale


We also partnered with our friends at Duvel, Ommegang, and  and are kicking off the summer with a #CCBW Beer Dinner on Wednesday May 25th. There will be six food courses, served alongside six different craft beers, and brewery reps and head Chef Brett Neubauer will be on hand to share food and drink knowledge and make sure everyone has a great time.

More Beer Dinner info here.