Q. When did you officially launch Neuronova?

A. Ryan McGough and I officially launched Neuronova Brewing in the fall of 2025, but we had been working on getting things rolling for years now. To see everything come together is pretty unreal, and even though there’s so much more work to be done, officially launching Neuronova felt like achieving something I had been striving for all my life.

Q. What’s your history in the beer industry?

Back when I was attending the University of Illinois, I had come home one summer and saw my brother Luis (now the owner and brewer at Monochrome Brewing in Chicago) and friends homebrewing on our grandma’s kitchen stove on the south side of Chicago. I ended up joining in on enough brew days and enjoyed it so much that I knew I wanted to go pro some day — and even own a brewery. So I had made a plan to work every position in the industry possible and homebrew as often as I could. I jumped right into the industry after college, picking up a job at a local beer shop and serving at a local brewery.

A year or so later, I got a bartending job at Great Central Brewing while also working for AJ Maka Distributing for a bit, and shortly after I was lucky enough to meet the taproom manager of Goose Island, Aaron. We nerded out about beer for a while, and he offered me a job as a tour guide and bartender at Goose Island’s Fulton taproom. When a spot opened up, I jumped at the chance to join in on the brewing side, specifically in the barrel-aged program. I soaked up as much knowledge and experience as I could, and two years later, accepted the head brewer position at Whiskey Hill Brewing. I spent a good five years there revamping the beer program, building a barrel program and making so many friends in the industry. But I knew it was time to get my own thing rolling, so I teamed up with my good friend Ryan and launched Neuronova Brewing. Since then, we’ve been in full hustle mode to get beer in cans and kegs ASAP for our pop-up releases and tap takeovers, as well as distribution.

Our barrel-aged Seismic Overlay was my first FoBAB gold medal winner. It was a five-year work in progress and began as a home brew, so it was the kind of beer where I was able to tell myself, “Alright, maybe you do know what you’re doing.”

Q. Current brewing location/situation:

We’re currently brewing out of Noon Whistle in Lombard and focus on distribution, events, pop ups and tap takeovers at local bars and bottle shops.

Q. What are a couple favorite things you’ve brewed so far?

Two of my favorite beers I’ve brewed have actually also brought in some hardware. Solar Fusion, a wild ale with lemon, Buddha’s hand and dandelion. This one took gold at FoBAB back in 2021 in the Wild Ale Acidic with Fruit category. I absolutely loved the flavor profile. It had the perfect balance of wild ale complexity, pleasant tartness and a subtle floral finish.

Then the barrel-aged Seismic Overlay, a barrel aged stout with cocoa nibs, vanilla beans, coconut and pecans. My first FoBAB gold medal winner, and also the Best in Show for beer at FoBAB 2020! This recipe had been a five-year work in progress and began as a home brew, so I was going nuts when it won. It was the kind of beer where I was able to tell myself, “Alright, maybe you do know what you’re doing.”

My brother and I had always talked about someday winning a medal as a collaboration together back when we were homebrewing on our grandma’s kitchen stove, so it’s pretty incredible to actually go on stage together at FoBAB.

Q. Thoughts on the big gold medal win this year at FoBAB:

A. My brother and I had always talked about someday winning a medal as a collaboration together back when we were homebrewing on our grandma’s kitchen stove, so it’s pretty incredible to actually go on stage together, and with all of the people that helped us get up there. We spent hours tasting the perfect blend together from various barrels, so it feels good to say Eigangrau was a thoughtfully and carefully crafted beer from both Neuronova and Monochrome.

Q. Any plans for a taproom/expansion?

A. We’re hopeful. Our plan is to first build a brand by brewing out of someone else’s space for a few years, and then save up enough money to eventually open our own space, hopefully on the south side of Chicago, preferably Bridgeport or Pilsen.

Q. Favorite spots where people can find your beer:

A. I really like everywhere that’s cool enough to carry our beer! Check out our socials to see a full list of everywhere that carries our beer, but off the top of my head, some of my favorites are Crafted 1979, Osito’s Tap, Orange and Brew, Bitter Pops and Beermiscuous.