Whiner Beer Co. to Shutter Brewery
Chicago's Whiner Beer Company announced it will permanently close its Back of the Yards brewery and taproom on March 29 after a decade in business. The saison-focused brewery cited challenging market conditions for the closure, becoming the third local brewery to shut down recently.
- Whiner Beer Co. was co-founded by Brian Taylor, a former Goose Island brewer instrumental in their barrel-aging program, and Ria Neri, a Certified Cicerone who developed beer programs for notable Chicago restaurants. Their combined expertise created a brewery known for its focus on Belgian-style, barrel-aged, and wild-fermented beers. - The brewery was a key tenant in "The Plant," a unique food business incubator in the Back of the Yards neighborhood, housed in a former meatpacking plant. This location was central to Whiner's mission of promoting environmentally responsible and sustainable brewing within a closed-loop system. - The name "Whiner" was a playful nod to the founders' critiques of the beer industry and their use of wine barrels for aging, rather than a reflection of a negative disposition. - Co-founder Brian Taylor gained early experience at Flying Dog Brewery and Boulevard Brewing before his significant role at Goose Island, where he helped develop the award-winning "Sour Sisters" series of beers. - The closure of Whiner Beer Co. follows other recent shutdowns in the Chicago craft beer scene, including Alarmist Brewing and Illuminated Brewing, reflecting a broader trend of market consolidation and economic pressures on the industry. - Whiner's beers, such as their flagship Le Tub saison, were designed to be accessible introductions to sour beer styles, distinguishing them in a competitive market by being flavorful yet not overly extreme. - The brewery's equipment is being sold off via auction, indicating a full cessation of operations rather than a restructuring or sale of the brand. - The brewery was located in a historic industrial area once home to the Union Stock Yards, aiming to be part of a revitalization effort focused on sustainability and innovative food production.
