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This Chicago Burger Joint Makes The Most Hardcore Metal Burgers You’ll Ever Try

If you’re a heavy metal fan with a massive appetite, Kuma’s Corner will be next on your list of places to try. With five Chicago locations, the restaurant unabashedly boasts its love for heavy metal and meat and holds an impressive menu to back it up.

Their decked out creations are named after iconic bands you’ll hear blasting through the speakers of the restaurant. Much like their names, their burgers and sandwiches are unlike any you’ve had before, all of which are sizable creations that will truly test how hardcore you are.

The Goatsnake burger, made with herbed goat cheese, poblano sweet corn relish, Cholula lemon vinaigrette, and buttermilk breaded deep fried red onions, is served with your choice of meat (which can be subbed for the vegan Impossible patty).

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Perhaps the most outrageous offering on the menu is the Sourvein Burger, a concoction of deep fried blackened chicken tenders, applewood smoked bacon, cheddar cheese, and Belgian waffle strips topped with a maple syrup drizzle and raspberry aioli.

Kuma’s also keeps things fresh with their burger of the month, an innovative tribute to bands not listed on the original menu. The Cannibal Corpse burger of the month featured a 10oz beef patty topped with grilled buffalo, bacon, beer battered fried blood sausage, roasted bone marrow butter, and smoked gouda, all smothered in a cherry-bourbon jam.

If you’re not set on burgers, mac and cheese and a selection of sandwiches will also satisfy, like the Pig Destroyer, which features an outrageous pile of pulled pork slapped onto a pretzel bun. Assuming your mouth is already watering, we suggest checking it out for yourself.

Alcohol Beer Drinks News Toasty

Here Are All The Details On Goose Island Beer’s Highly Coveted Release of Bourbon-Infused Beer

As the holidays are now in full swing, everyone has their traditions — whether it’s connecting with old friends or even SantaCon. At Goose Island Brewery, tradition comes in the form of a line of highly sought after, delicious bourbon-infused stouts.

The Chicago-based brewery has been aging this beer in bourbon barrels for its annual release of Bourbon County Stouts since the early 1990s. One of Goose Island’s biggest releases of the year, the 2017 Bourbon County Brand Stout variants has fans lining up across the country for their chance to buy the coveted beers.

This year, Goose Island released six different flavor profiles — their original Bourbon County Brand Stout, a Bourbon County Barleywine, a Bourbon County Stout Coffee, a Bourbon County Northwoods Stout, a Bourbon County Proprietor’s Stout and limited-edition Bourbon County Reserve Stout.

This year’s Bourbon County Brand Stout was made in the barrels that were second use, fresh-unrinsed, 5 to 7-year-old bourbon barrels. It was brewed in honor of the 1,000th batch at Goose Island’s original Clybourn brewpub.

In years past, Bourbon County Brand Barleywine was aged in third use bourbon barrels that previously housed their barrel-aged stout. This year’s Barleywine was aged exclusively in freshly emptied, second use bourbon barrels, so expect this vintage to have a slightly higher ABV and an enhanced bourbon character. According to our Brewmaster Jared Jankoski, this release should have sublime barrel-aged character.

Goose Island teamed with next-door neighbor, Chicago’s Intelligentsia Coffee & Tea for its Bourbon County Brand Stout Coffee. This stout is made with a different coffee blend each year; with the change in coffee comes a change in the flavor profile. This year, they used Intelligentsia’s Black Cat Espresso, which was the bean they used in the first Bourbon County Coffee release in 2010.

The concept for this year’s national variant, the Bourbon County Brand Northwoods Stout, has been bouncing around in Goose Island Brewmaster Jared Jankoski’s head for a couple years. It combines some of his favorite flavors in blueberry and almond.

Its Bourbon County Proprietor’s Brand Stout was created by brewer Quinn Fuechsl and will be available exclusively in Chicago.

Finally, its Bourbon County Reserve Brand Stout is made in 11-year-old Knob Creek Bourbon barrels and will have a limited release in Chicago and Kentucky.

More than 20 years ago, Goose Island Brewmaster Greg Hall met legendary Beam Family Master Distiller, Booker Noe, at a Beer, Bourbon, and Cigar pairing dinner. What began as a conversation about a special 1,000th batch for Goose Island’s Clybourn Brewpub turned into this annual Bourbon County release.

Thanks to Noe’s gift of four barrels, bourbon barrel-aged beer was born. That original collaboration has now come full circle with the 2017 release of Bourbon County Reserve Brand Stout. Aged in 11-year-old freshly emptied Knob Creek Bourbon barrels – the Small Batch Bourbon created by Noe himself in 1992 – this beer is simultaneously a celebration of Knob Creek’s 25th Anniversary and a toast to the chance encounter that brought Bourbon County Brand Stout to the world.

Much like the hottest gifts of the season, Goose Island’s Bourbon County releases are coveted items for beer drinkers so grab them while you can.


The History Of Pizza: 10 Facts You Probably Never Knew

We’ve said it before, and we’ll have no qualms with saying it again: pizza brings people together. The cheesy slices topped with any ingredient your heart desires is the perfect mediator between anyone with a hearty love of food, especially those not afraid to get sauce and cheese all over their face.

Have you ever wondered about some of the fun history that goes beyond that slice of ‘za you’re about to devour? We found some interesting facts and history behind pizza for your mind to chew on as your mouth nibbles on that scrumptious pie.

First Pizzeria in U.S. 

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The Pizza Hall of Fame calls Lombardi’s Pizzeria in Manhattan, New York, the first pizzeria in the United States. The business started in 1897 as a grocery store until 1905 where it got a business license to become a pizzeria.

Origin of the word “Pizza”

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The word “pizza” in Italian translates literally to “pie.” The word “pizza” itself was first recorded as far a back as 997 AD, in Gaeta as well as regions of Central and Southern Italy.

American GI’s brough pizza into mainstream 

50% ricotta, 50% pepperoni, 100% delicious!

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During World War II, many American GI’s popularized the dish after trying it overseas for the first time. They came home craving pizza and sought pizzerias in Italian neighborhoods to share with their friends and family. People loved it.

First Chicago Deep Dish

While the origin of Chicago Deep Dish pizza is a subject of great debate, some say it was first created at Chicago’s Pizzeria Uno in 1943. This variation of pizza is baked in a high pan with tons of extra cheese and tomato sauce. Sure it takes longer to make, but it’ll definitely take you longer to also eat and enjoy a deep-dish than a regular pizza.

Domino’s had to drop their “30 minutes or less”

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The popular promise Domino’s made in 1984 of delivering pizza in 30 minutes or less or customers would get a free refund if not was dropped in 1993. There was a lawsuit against the pizza chain claiming they promoted unsafe driving. This was after a Domino’s driver hit someone during a delivery. Now, pizza takes anywhere from 30 minutes to an hour to reach their final destination.

How many slices of pizza are eaten every second?

As of 2017, approximately 350 slices of pizza are eaten each second. The average number of pizza slices a person eats in a year is roughly 46. Man, looking at those stas makes us want to hit the gym – after a few more slices of pizza that is.

There is an expo devoted entirely to the pizza industry

Pizza acrobat at the show today. #pizzaexpo #2017 #slowmo @pizzatoday

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Pizza Expo is a business-to-business trade show that lets both independent and chain pizza restaurants network with manufacturers and service providers in the industry. The annual convention holds seminars, pizza-making workshops, and panel discussions. You can bet there will be tons of free pizza to “sample” on the convention floor. The world’s largest pizza expo is held at a variety of locations annually, including Las Vegas and Atlantic City.

National Pizza Day falls on February 2 in the U.S.

If your entire life is about that perfect slice of pizza, and you’re the type of person who loves any kind of variation of the pie, mark your calendar. In the United States, February 2 is National Pizza Day. On this day, be encouraged to grab a friend or loved one and split an extra large between yourselves.

The World’s Oldest Pizzeria

Eating pizza at the world’s first pizzeria #pizza #naples #portalba #pizzeriaportalba #italia

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Antica Pizzeria Port’Alba in Naples, Italy, was the oldest recorded pizzeria. It opened in 1830 and is still open today. The restaurant serves wood-fired pizzas in an oven lined with lava rocks taken from Mount Vesuvius.

The World’s Longest Pizza

The record for the world’s longest pizza was broken in 2017 in Fontana, California. The pizza measured more than a mile long at 6,331 feet. It roughly boats 17,756 lbs of dough, more than 5,000 pounds of sauce, and 3,900 pounds of cheese.

Alcohol Drinks Toasty

Bartenders Knuckle Up For Their Health In Actual Bartender Boxing Organization

Walking into the famed Gleason’s Gym in Brooklyn, you’ll see all the tropes you’d expect: the boxing rings, the heavy bags, the posters and, of course, the men and women performing feats of pugilism that make you question your own athleticism and self-worth. What might not be as expected or apparent, are that quite a few of them are bartenders who just a few hours ago were slinging drinks at some of New York City’s hottest bars.

The 12 barmen and barwomen aren’t alone. In Chicago’s Oakley Fight Club, another 12 bartenders are also training as well. All 24 promising pugilists were handpicked for the Bartender Boxing Organization’s (“BBO”) Round Two sponsored by Tequila Cazadores.

The goal is to take bartenders out of their comfort zone with the physical and mental challenge of boxing by immersing them in a 12-week training program where their fitness, nutrition, and mental toughness will be tested, honed, and perfected under the watchful eyes of Littrell and trainers Dalon Parsley and Leon Taylor. The end goal is to select eight participants from each city to box one and other in a tournament. The top four fighters from those two showcases will face-off on November 19th. Earlier this year, bartenders from Los Angeles and Houston went head to head at Tales of the Cocktail.

Cazadores saw themselves as a natural fit as a sponsor for the organization. “We’ve always supported professional boxing,” Manny Hinojosa, Brand Ambassador for Tequila Cazadores. “We’ve worked with De La Hoya, Pacquiao, and Golden Boy Promotions. We wanted to figure out how we could bring that to the guys who serve and pour our tequila. We wanted to change the bartender lifestyle and its been very well received.”

So how were the bartenders-turned-boxers chosen? “It’s a very small industry and everyone knows each other so we wanted to make sure it wasn’t based on where people worked,” said Littrell, who explained that the first round of eliminations were done by BBO Boxing Director Tommy Neff based on physicality. “From there everyone received preliminary letters to learn more about them and I reached out directly to explain expectations. We wanted to give them a realistic sense of what we were asking.”

The ask was that each participant train three times a week for three months at the gym as well as additional personal training every other day. Gym sessions include running two miles in less than 20 minutes as well as doing 100 push-ups, 100 sit-ups, 100 dips, and 100 pull-ups. This is all before bartenders then go into their team training. It’s one hour of extremely high intensity training and that’s addition to their standard 12-hour work shifts. All the participants from each city will go through the 90-day leaderboard training program focusing on boxing technique, conditioning, high intensity interval training as well as developing a new diet regimen to determine who will be featured in the cities’ showcases.

“The team members are intense,” say Littrell during a break. “Some of them train all the time and some of them have never trained before in their lives. The one thing that everybody enjoys is the group discipline and the teamwork. We try to generate that day in and day out. The motivation is already there.”

United by a common motivation, the bartenders had several reasons for signing up for BBO.

“I have been yearning for the feeling of team practice on a routine basis,” says Jessica Dure, who tends bar at Chumley’s and Sushi Nakazawa. “Having a program like this where I can be amongst my peers and we can challenge each other on a different realm other than a professional realm is really awesome to be a part of. As an adult too, it’s a different mindset. I was a three-season athlete growing up but the extent to which you can push yourself as you grow older and who you’re surrounded with changes a lot, so it’s cool to have this support system like this.”

“I was always interested in doing some alternative workout,” adds The NoMad Bar’s Pietro Colina. “I usually hate working out. I am a sports person, so I am challenged more by my competitive nature. I get really bored in the gym, so when I heard about this opportunity, I jumped right on it.”

Watching the bartenders train, its hard to believe its only been four weeks since they started but they say they can tell the difference. “It was pretty tough to start. I would be pretty tired at work,” says Devin Kennedy, Cote Korean Steakhouse’s head bartender. “Somedays, I couldn’t shake a shaker because my arms were like noodles but it’s gotten a lot better.”

“The level of intensity of this sport has surprised me,” adds Brian Valencia of The Box Cabaret. “I have done almost every sport – I can run so many miles but if you put me in the ring for three two-minute rounds of intense punching and moving across the ring, I am tired out. It’s impressive, the level of athleticism that boxers have.”

All the participants seem to have fallen in love with the “sweet science” even if it’s not what they were initially expecting.

“I felt like there was going to be more of a euphoria getting into the ring,” says Dead Rabbit’s Jessica Friedman. “But its more about how focused you are on technique and learning the right way to do things as opposed to throwing hands at full strength. We’re learning the right way to take care of ourselves and learning the right way to do it.”

Littrell agrees. “We don’t mention about the ‘k word.’ We don’t talk about haymakers. We don’t even talk about fighting. We talk about the surgical, technical skill of boxing.”

With the regional matches coming up, BBO hopes that these four cities are just the beginning.

“We’re getting unbelievable feedback on our Facebook page with people asking how they can take part in other markets,” Littrell says. “Everyone is interested in this so we’re very much looking forward to 2018 and developing programs across the country.”

Grocery Now Trending Packaged Food Sweets What's New

Edible Oreo Cookie Dough Now Exists, Here’s How You Can Get It

The Cookie Dough Café Oreo Gourmet Edible Cookie Dough! Found at: Mariano’s #thejunkfoodaisle

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If you’re a huge fan of Oreos and are the kind of person who’d walk around eating a tub of cookie dough, you’re in luck, because the two are joining together for a brand new product.

The Cookie Dough Cafe, an online wholesaler and producer of tons of decadent safe-to-eat cookie dough flavors, has teamed up with Oreo to create a flavor that’s laced with the chocolate cookie sandwiches that you’ll definitely fall in love with. First reported by Instagram food hunter The Junk Food Aisle, it was later independently confirmed by Thrillist that The Cookie Dough Cafe had launched the product and was getting ready to go national with it.

Currently, you can only purchase jars of the Oreo cookie dough at Mariano’s, a local supermarket in the Chicago area that’s owned by Kroger. The Cookie Dough Cafe, however, will begin selling their new sweet treat via their website on August 23rd. They ship nationwide, so once the cookie dough is available, you’ll be able to get it regardless of whether you live near the Windy City or not.

We’re counting down the days until the 23rd comes so we can snag some of these awesome jars of edible Oreo cookie dough for ourselves.

Cravings Culture Video

Irish People Try Different American Pizzas For The First Time

As tragic as it sounds, we can’t remember the first time we ever tried pizza. Sure, we remember the best pizza we’ve had in our lives, but that first experience will forever be lost in the annals of history. Pizza is just one of those foods that have always been around.

We take the Italian dish for granted here, not knowing there’s tons of people in the world that haven’t had the chance to try all the different beautiful styles of pizza the United States has to offer.

In Facts’ latest video, a panel of Irish folks are given four different styles of pizza served throughout the continental United States. Pizza variations include New York Style, Chicago Style, California Style, and Detroit Style.

What a wonderful job it must be to gorge on pizza in front of a camera.

They stress numerous times that the Chicago Pizza tried isn’t the traditional deep-dish, however. Guess you can’t really replicate the beauty of a deep-dish pizza in a studio.

Check out these first experiences in the video above

Fast Food Hit-Or-Miss News

McDonald’s Lawsuit Claims Value Meals Aren’t Really A Value

As its always stood, McDonald’s is meant to be fast and inexpensive. But if things like their Extra Value Meals are actually costing you more money than they should, then that’s a problem.

James Gertie is suing McDonald’s, claiming the Extra Value Meal at his local Chicago McDonald’s costs 41 cents more than it would to buy each item individually, according to Consumerist.

The lawsuit claims that a-la-carte, two burgers cost $2.50, fries cost $1.99, and the drink is usually $1, for a grand total of $5.49. Cool. Except all those items cost $5.90 when packaged in the Value Meal.

You might think 41 cents is not a big deal, but if true, that Extra Value Meal at this McDonald’s was still ripping off customers.

The goal of the lawsuit is to refund customers who have bought the Extra Value Meal, plus punitive damage.

In an attempt to test the price difference claim, Business Insider found a similar result in New York, saying that Postmates has a two cheeseburger Extra Value Meals for $5.99, but buying the items individually came out to $5.86, a difference of 13 cents.

I tried it through Postmates myself, using our local McDonald’s in Santa Ana, California, but I found that you save 17 cents with the Extra Value Meal. It’s not much of an extra value, but at least it’s not a complete hustle.

So this pricing dilemma doesn’t seem to be a company-wide thing. It might just be terrible mathematicians putting together bad deals at certain locations. We’ll just have to wait and see how it all plays out, but if something screwy did occur, I genuinely hope everyone gets back their 41 cents.

Feel Good News Now Trending

Over $200K Was Donated To This 89-Year-Old Popsicle Vendor For His Daughter’s Funeral


If you grew up in a city where paleteros (street ice cream vendors) or eloteros (street corn vendors) roam the sidewalks, you know they often have to endure punishing heat and push through long walks on their routes.

That’s a lot to take for anyone, but even more grueling for an older man. That’s why when 89-year-old Fidencio Sanchez was spotted pushing his little ice cream cart around Chicago, it was heartbreaking.

Joel Cervantes Macias learned that the man started selling these “paletas” (Mexican ice cream) to pay for his recently deceased daughter’s funeral. Macias not only bought 20 of the cold treats for $50, he started a Go-Fund-Me campaign, hoping to raise $3,000 for Fidencio.

The campaign started September 9, and in just a few days had blown by the $3,000 goal, as an overwhelming amount of support from over 12,000 people around the world poured in, to the tune of $285,145, as of this writing.


Cervantes has tried to be transparent throughout the campaign and said that he will livestream when he hands Sanchez the money.

An update also stated that the campaign would stay up for a few days since people are still donating.

h/t cnn