The über–beverage coordinator of Chicago’s beer-and-pork epicenter, Rebekah Graham is a wine sommelier, a certified Cicerone Beer Server (all of the waitstaff at The Publican are) and an avid home brewer. Her beer list offers 60 to 70 options at any given time. “The idea is that we can get you to try something you’ve never tried before,” Graham says. “If you say you want an amber ale, for example, we might guide you to a Belgian version.”
GRAHAM'S FAVORITE PARTY MOVE: BEER BLENDS
Belgian and Half-and-Half
At Westmalle, a Trappist brewery, there’s a tradition of mixing equal parts tripel (a strong blond ale) and dubbel (a milder brown ale). “The result is highly aromatic and robust,” Graham says.