Great Scott! The 1980s were a pivotal decade for movies, music, and beer. Iconic films like Back to the Future, directed by Chicago native Robert Zemeckis, were released and etched into our American pop culture. Bands like Cheap Trick produced the tunes that keep us rockin’ today.  And in beer, the infamous Class of ’88, which included Chicago’s very own Goose Island Beer Company, set the foundation for the future of craft beer in the United States.

It’s the official kickoff to the 7th annual Beer Culture Summit and we invite you to gather with us at Piece Pizzeria and Brewery for a night inspired by the 1980s. Guests can enjoy a few totally tubular things at Piece for the celebration:

•  Beer! Once upon a time Goose Island Beer Company brewers – Jim Cibak (Revolution Brewing), Matt Gallagher (Half Acre Beer Company/Suncatcher Brewing), and Wil Turner (Hailstorm Brewing Company) – come together for a Goose super group reunion.  The foursome united for this unique occasion to make a special brew with Piece head brewer, Keil Weimer.

• Beer Icons! Goose Island Beer Company founder, John Hall, will be our guest of honor this evening. Come say hey to John!

• Pizza!  We know you’ll be hungry like the wolf so come enjoy a special pizza designed by Robert Zemeckis and family.

• Movies! Some of your favorite 80s movies, including Back to the Future, will be screening on TVs in the tap room.

• Music! Those beloved 1980s rock anthems, love ballads, and smooth tunes will be playing on the Piece airwaves throughout the night.

• You! You make the party! Get into the groove and don your raddest 1980s attire.  Those dressed for success will receive some special treats.

This event is free and no ticket is required, but we suggest you make a reservation (parties of 6+ only). A portion of the evening’s proceeds will benefit the Beer Culture Center.

During the height of the pandemic, beer industry veteran Garrett Oliver reached a turning point. Faced with a moment of profound reckoning, he realized that action and conviction—rather than waiting and hoping—were essential. That same year, he founded the Michael James Jackson Foundation for Brewing and Distilling (MJF), a nonprofit born from an urgent call to transform the beer industry and beyond. The vision was bold: to create a dedicated organization that would raise funds to provide formal education in brewing for people of color, paving the way for meaningful change. But could it succeed?

Taking a look at the last five years of its history, this session will explore the MJF’s mission, milestones, and key achievements, offering an in-depth perspective on how a young organization can build a lasting impact. The panel will delve into MJF’s unwavering belief in the power of community—bringing together diverse voices, brewers, consumers, and industry leaders to foster a more equitable, responsible, and forward-thinking beer culture. Through mindful partnerships and collaborative efforts, the foundation has not only brought pressing issues like diversity and social responsibility to the forefront but has also implemented practical solutions that have redefined the beer industry.

Founder Garrett Oliver will reflect on the challenges faced, lessons learned, and success stories that have shaped the foundation’s journey. Joining him are Rafael D’Armas, an awardee turned board member; Shana Solarte of John I. Haas, a hops company and corporate partner; and Roxanne Tiburolobo,a scholarship recipient who exemplifies the program’s impact.

Whether you’re interested in philanthropy, nonprofit work, or community-driven change, this discussion will provide valuable insights into the power of purpose-driven organizations and their transformative influence.

In 1809, London’s Golden Lane Brewery stood trial for the unusual offense of dosing its beer with an extract of fish-skins. The brewers pleaded that the process was simply a harmless, cost-effective substitute for the customary isinglass finings; the public prosecutor thundered that, whether it worked as a fining agent or not, the additive was putrid, disgusting, and obviously illegal. Yet the defense had a star witness: Humphry Davy, famous for his chemical discoveries and the most successful public communicator of science of his generation.

Dr. James Sumner delves into this story and shares how the episode illustrates the challenges brewers faced in promoting innovations to an often justifiably suspicious public, and how they enlisted scientific reputations in support of change.

Dr. James Sumner is Senior Lecturer in the History of Technology at the University of Manchester in the UK. His book Brewing Science, Technology and Print, 1700–1880 explores changing attitudes to scientific expertise, experimentation and publication in the beer-brewing cultures of Britain and Ireland. He also works on the histories of computing and IT, technical education, industrial science, and the history and heritage of Manchester and its universities. He has a strong interest in public engagement and has delivered over 50 public and general-audience events including talks, discussion sessions and guided tours.

Our sense of smell is incredibly powerful and the only one of our senses that is wired directly into our brain; however, smell has been erroneously relegated to a lesser sense - not as important as sight or sound. The relegation of our sense of smell began in ancient times, with Aristotle linking our sense of sight to abstract thinking, a concept only men were considered capable of. Over time, this line of thinking evolved into women and non-white people being better at smelling because they weren’t as fully formed as white men and therefore more “barbaric.” An often overlooked core value of Eurocolonial cultural hegemony is the olfactory neutrality of those in positions of power, whereas marginalized classes were classified as odorous. In this seminar, we will go over the role our sense of smell has had in creating and enforcing social hierarchies.

Jen Blair is a Master Cicerone and National BJCP beer judge. She is the Exam Manager for the Cicerone Certification Program and co-host of False Bottomed Girls, a podcast about beer and brewing. Jen is the creator of Under the Jenfluence and Aroma: Explore the Wheel. She is an international beer judge and judges for the Great American Beer Festival, Festival of Barrel-Aged Beer, and World Beer Cup.

Small breweries across the country describe themselves as community stewards. Natural disasters like floods and fires put this commitment to the ultimate, tangible test: What does it mean to serve your community in the midst of life-threatening emergencies? And what are breweries' roles in sustaining the spirit of a place after the initial danger has passed? Breweries from Asheville, North Carolina and Los Angeles, California offer their perspectives, informed by last year's experiences with hardship and resilience. As our climate changes and society faces new threats, connections forged at a local level offer a blueprint for hope and resistance. 

Journalist Kate Bernot moderates this discussion with Jonathan Chassner, Jeremy Chassner, Johnathan Parks of Zillicoah Beer Company; Jess Reiser of Burial Beer Company; Brent Knapp of Common Space Brewery; and Matt Stevens of Creature Comforts Brewing Company.

Small but mighty, mushrooms are key players on this planet. The fierce fungi help break down organic matter, recycle nutrients, fight disease, create unique habitats, and support biodiversity. They are magical reminders that regardless of species - all organisms - are instrumental in supporting the environment. We invite you to join us for an evening that brings together mushrooms and beer in celebration of the Earth.

The first portion of the evening begins with a private experience and tour at Four Star Mushrooms, a forward-thinking company building an integrated food ecosystem through the marriage of controlled-environment and regenerative agriculture. By growing quality gourmet and functional mushrooms that are distributed directly to restaurants, hotels, caterers, clubs, and grocers across Chicagoland, Four Star is a model for a vertically integrated food system powering the transition to a regenerative food system.

From there we walk down the Chicago brick road towards the wonderland that is the rooftop at Midwest Coast Brewing Company to explore the intersection of flavor and innovation and engage in an evening dedicated to the planet. Guests will enjoy:

• A Special and Fun(gi) Beer Release!
  MycoBrau, is a crisp pilsner infused with Lion’s Mane mushrooms grown at Four Star. The earthy and subtle yet complex flavors of lion's mane are expertly woven into a craft brew that pushes the boundaries of what beer can be. This beer is a collaboration between the Beer Culture Center, Four Star Mushrooms, and Midwest Coast Brewing.

• Burger Pop-Up by Ilixr headed by Chef Simon Davies
  Indulge in culinary artistry with a bespoke burger pop-up by Chef Simon Davies. Simon’s team will use various mushrooms from Four Star to serve up a special and select burger menu for the evening.

• A groovy nature inspired set list and night of music from DJ K3V.

• Plants from Uncommon Plant Guy
  Surround yourself with the beauty of nature as Uncommon Plant Guy showcases a curated selection of unique and captivating plants available for sale.

• Spent Grain Cookies by Barry Sweets
  Satisfy your sweet tooth with delectable cookies crafted from spent grain, a testament to sustainable practices and delicious innovation from Barry Sweets.

• Mushrooms from Four Star
  All this mushroom talk will make you want to take some West Town grown mushrooms with you. And, lucky for you, Four Star will be on site to sell their delectable fungus.

• Learning about local environmentally focused community partners
  Want to know more about how you get involved in local environmental efforts? Community partners, including Urban Rivers, will be on hand to tell you a bit about their important work and share how you can volunteer and help make Chicago as green as can be!

• Learning about Volunteer Opportunities with Urban Rivers
  Urban Rivers is a non-profit dedicated to transforming urban waterways into wildlife sanctuaries and providing access to nature and green space.

Four Star Mushroom Tour and Experience
5:30pm-6:45pm.
$30 ticket includes private experience, tour, talk, and a beer!
Extremely limited capacity for this portion of the evening.

Midwest Coast Brewing Rooftop Earth Party
7pm-10pm.
$20 includes access to the full rooftop party plus a pint of MycoBrau, a lion’s mane pilsner.

In specific cases, ancient beverages were weaponized in the ancient world to execute or murder notable figures of Classical antiquity. In this presentation, Travis Rupp explores how beer, wine, and other intoxicants were made deadly in both intentional and unintentional ways. From Bronze Age Britain to ancient Greece and ancient Egypt to the Roman Empire, curious ingredients and methods were employed to produce alcoholic beverages that would be entirely illegal today due to the high risk of illness and death. Did the ancients know what they were doing? Why did they take these risks? Was their intent murderous, or is the more to the story?

Travis Rupp is an Assistant Teaching Professor of Classics at the University of Colorado Boulder where he has taught for 15 years. He teaches all things Egyptian, Near Eastern, Greek, and Roman. His scholarly expertise focuses on Roman archaeology, ancient food and alcohol production, ancient sport and spectacle, and Pompeii and the cities of Vesuvius. He also worked at Avery Brewing Company for 9 years serving as Research and Development, Wood Cellar, and Innovation Manager. He was granted the title of Beer Archaeologist while working at Avery and founded Avery’s Ales of Antiquity Series, which ran from 2016-2020. He serves on the National Advisory Board for the Beer Culture Center, and he is the founder and owner of The Beer Archaeologist LLC, which is a research brewery dedicated to exploring brewing processes and recreating ancient and historic drinks from the past. As a result of his careers and passions, Travis is writing a book on beer consumption and production in the Roman military. He is also actively conducting research on intoxicants from Homeric Greece, brewing in the early monastic tradition, beer production in Revolutionary America, and the beer industry in WWI Belgium. Recently his travels and research abroad have focused on beer production in early monastic Ireland, and beer consumption in Roman occupied and Gaul and Britain.

There are hundreds of beer styles available on every shelf in every store. But how did those styles develop? What makes a beer representative of an individual style? Was it location, technology, ingredients, or simply a happy accident? Beer styles bring order to a vast array of flavors and ingredients, but how did that catalog begin?

Take a deep dive into the cultural, geographical, and historical stories that created and shaped the beers we drink today. Bring your curiosity and settle in with your favorite pint as journey through centuries of beer history.

Ryan Wagner is the National Ambassador for Guinness USA, a member of the Brewers Association’s Subcommittee on Draught Beer Quality, and a long time storyteller.

Korea’s national and cultural history is interwoven with the story of its traditional alcoholic drinks, including distilled spirits, fruit-based wines, and the most nostalgic, evocative, and unpretentious of all: the rustic, rice-based, mixed fermentation known as makgeolli. Commercial varieties are often diluted, bright white, highly carbonated, artificially sweetened, labeled as wine, or all the above. These modern incarnations can obscure the drink’s authentic nature, its fond place in people’s hearts, and the craft brewing revival underway today. How is it consumed? That depends who you ask.

Makgeolli has been many things over the centuries: the nourishing refreshment of farm laborers and blue-collar workers, not unlike saison; the product of a spontaneous blend of yeast and bacteria, not unlike lambic; the second-runnings tipple of commoners, not unlike small table beers or the pub’s mild; and the O.G. unfiltered hazy celebrated for its rich yeast character. Its story is steeped in history and change—from depictions in ancient folk art, to the banning of domestic homebrewing under decades of 20th century occupation and oppression, to taking its rightful place in Korea’s popular cultural identity. This talk with Sujin Park and Adam Wojciechowicz - both with the Korean Culture Center, Washington, D.C., a branch of the Embassy of the Republic of Korea - aims to tell the story of a nation reborn through its national folk drink.

Sujin Park is a certified Korean Alcoholic Beverage Sommelier and an avid makgeolli homebrewer. She is also a former staff member at the Korean Cultural Center Washington, D.C., a branch of the Embassy of the Republic of Korea, where she coordinated various cultural programs and visitor experiences, including workshops on traditional Korean brewing.

Adam Wojciechowicz is a Public Affairs Specialist at the Korean Cultural Center Washington, D.C., a branch of the Embassy of the Republic of Korea, where he has worked on a wide range of public diplomacy and cultural programs for 18 years, specializing in outreach, education, and strategic communication. He is also an avid homebrewer and BJCP judge.

The Italian Renaissance has long been celebrated for its novel art and literature, shrewd political spirit, and economic innovation. This specific time and place are also tied to wine, a drink which fueled the artists, statesmen, and merchants who drove such grand cultural change. Wine was present at nearly every celebration, whether hosted by the wealthiest ruling families or modest peasants. Wine was used to heal the sick and fortify the weak. The grapes which yielded such precious wine were so valued that even the leftover skins and pulp were distilled into a spirit similarly consumed for celebration and cure: grappa.

In this presentation, culinary historian Sarah Kernan will consider the cultural history of wine and grappa in Renaissance Italy. She will focus on how and why these drinks were consumed, as well as their connections to wine and distilled spirits throughout Europe.

$45 ticket includes private access to the event, lecture, light snacks, three drink tickets (wine and beer), a whole lot of fun, and your incredible support of the Beer Culture Center.

Sarah Peters Kernan, PhD, is an independent culinary historian. Her research focuses on cookbooks and culinary activity in medieval and early modern England. With Helga Müllneritsch, she co-edited Culinary Texts in Context, 1500-1800: Manuscript Recipe Books in Early Modern Europe, just published by Amsterdam University Press in 2024. She is an editor of The Recipes Project and host of the podcast, Around the Table. Sarah teaches a variety of culinary history courses in continuing education and lifelong learning programs. Also through these programs, she presents virtual cooking demonstrations of historic recipes. Sarah collaborates frequently with the Newberry Library in Chicago, assembling modules on food history topics for Digital Collections for the Classroom and teaching programs on culinary history for teachers.

THIS EVENING IS SUPPORTED BY