It’s Wednesday, Chicago.
The luxuriously long Memorial Day weekend is almost here. Before you fire up your grill for the holiday, read up on the humble hamburger’s origins, which took place right here in the Midwest.
And what pairs better with burgers than a cold beer? This week, we take a look at Three Floyds, the Indiana brewery known for Gumballhead and Zombie Dust. Over the years, the company has transformed from scrappy underdog to one of the largest breweries in the Chicago area, and we wanted to see how its beer stacks up, 10 years later.
Our series of Top 10 summer previews continues, and this week we’ve got recommendations for jazz, pop music, art shows and theater. It’s time to pull out your calendars and get planning — I’ve already snatched tickets for “The Devil Wears Prada” musical (and my spring florals to match).
See you next week.
— Kayla Samoy, deputy senior editor
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Subscriber Exclusive: Three Floyds has grown markedly during the last 10 years. Does it still have the magic?
It used to be way harder to get a six-pack of Three Floyds — legend has it, some fans lurked outside stores waiting to snatch up a shipment as soon as it dropped. But after 10 years of growth, the question is this: How’s the beer? Tribune critic Josh Noel seeks to answer if Three Floyds is still the same Three Floyds. Get his beer-by-beer rundown here.
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