Rob Hunter
Head brewer at Crust Brewing in Rosemont, IL
CrustBrewing.com

The last really good beer I drank was…

Crystal Lake Brewing’s Oktoberfest. Ryan Clooney, the brewmaster there, always writes these very vivid, picturesque descriptions of his beers on the cans, and he nailed it with this one. He described the malt profile as “fresh bread with just a little bit of spice,” and it was dead on. It was perfectly balanced, beautiful color, spiced just right and excellent. 

What are you most proud of at Crust Brewing? 

I love our Lights Out dark lager. I’ve been brewing in Illinois for 29 years now, and I got a good education in brewing quality lagers from the Hofbrauhaus brand (which was in Crust’s current location from 2012-2020). And now I’ve been able to put my own spin on things, especially with a dark lager that’s so full of flavor and easy to drink. We try not to do anything over the top at Crust. I’ve always appreciated subtlety in beer and making the kind of brews you can have a few of. 

I’ve been brewing in Illinois for 29 years now, and I got a good education in quality lagers from the Hofbrauhaus brand. … We try not to do anything over the top at Crust. I’ve always appreciated subtlety in beer and making the kind of brews you can have a few of.

What fellow Illinois breweries and specific beers have impressed you lately?

I’m a lagerhead from way back, and I appreciate that style so much. My wife works in Evanston and I met Scott Frank from Double Clutch Brewing Company at a Master Brewers Association of the Americas meeting, so when I picked her up from work recently, we headed there to check out his operation. Awesome helles, awesome pilsner and kolsch. And the altbier — from the ale bastion of Germany — is one of my favorite styles, and he’s won awards for his. It’s such a unique spot with the classic cars, and it’s super relaxed and welcoming. Great menu of food too.

We have three barrel-aged beers coming up right after the New Year, which should be exciting because it’s our first foray into barrel-aging. Also, my Belgian tripel will be out in January too. It’ll be a little fruity, a little spicy and a nice golden color at 8.5%.

What do you have coming up that people should know about?

We have three barrel-aged beers coming up, including the Oaktoberfest, dark lager and Get’n Blitzen’d Christmas ale, which will all be staggered coming out right after the New Year. That should be exciting because it’s our first foray into barrel-aging, and we like what we have happening right now. Also, my Belgian tripel, which is as of now unnamed, will be out in January too. It’ll be a little fruity, a little spicy and a nice golden color at 8.5%.