CHICAGO - CuisineWire -- In an exclusive interview with Midwest Microbrew, Old Irving Brewery co-founder and head brewer Trevor Rose Hamblin shares how his fine dining background shaped the award-winning Chicago brewpub. The conversation reveals Hamblin's unique journey from Michelin-starred kitchens to international brewing recognition since opening in 2016.

In the interview, Hamblin recounts his unconventional path into brewing that began at Kendall College School of Culinary Arts, where he studied before working at Michelin-starred restaurants including Moto. While building his culinary career, he apprenticed at multiple Chicago breweries, including Flossmoor Station under Bujorn Johnson, now lead brewer at Goose Island.

"I'd worked for these restaurants that were fine dining and Michelin-starred stuff, and I think it kind of gave us a leg up when we opened up the brew pub concept," said Hamblin. "We wanted to make sure that there was a focus and an emphasis on quality everything, whether it was service, food, or beer."

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The brewery's flagship beer, Beezer, has earned two gold medals—one at the World Beer Cup and one at the James Beard Foundation awards—cementing Old Irving's reputation for excellence. The brewpub features wood-fired cuisine, including unexpected dishes like braised and grilled octopus, alongside a creative cocktail program.

"When you're around for 10 years, you get so connected that they're almost a part of your daily life, some of these guests," Hamblin noted. "We've been invited to weddings and unfortunately some funerals—you get so ingrained in the community that you are truly a part of it."

Located conveniently off Chicago's Blue Line, Old Irving has become a neighborhood staple, building deep community connections over nearly 10 years. During the interview, Hamblin discusses current craft beer industry trends, observing shifts toward lower ABV options, non-alcoholic beers, and "crispy, easy drinking loggers" in smaller 12-ounce formats. Old Irving will celebrate its 10-year anniversary in 2026, continuing to serve quality beer and food to locals and travelers alike.

The full interview with Trevor Rose Hamblin is available at: https://midwestmicrobrew.com/fine-dining-to-flagship-beer-story-of-old-irving-brewing/