Corridor Brewery & Provisions is a craft brewery and restaurant in Chicago’s
West Lakeview neighborhood, located in the center of the Southport Corridor.
In the brewery, Director of Brewing Operations Brant Dubovick's
beer program consists of an ever-changing draft list with styles ranging from
Double Dry Hopped IPAs to fruited kettle sours and funk-forward saisons.
Our beers are only available at the brewery in West Lakeview,
and to-go in 32oz crowlers and 64oz growlers.
Run by Executive Chef Ryan Henderson, our kitchen's focus is
on simple, but delicious and locally sourced food meant to pair
with the wonderful beer being brewed under the same roof.
Corridor is the brainchild of Greg Shuff and his team at
DryHop Brewers, a brewery and restaurant in East Lakeview that opened in 2013.
Owner Greg Shuff
A homebrewer since his college years, Corridor's proprietor,
Greg Shuff, first opened DryHop Brewers in June of 2013.
Corridor is the team's second brewpub project.
From his education at Chicago’s Siebel Institute and the Doemens Academy in Munich, to a brewing career that has taken him to Schlafly in St. Louis and a nanobrewery in Indianapolis, Greg’s never stopped learning and honing his craft.
And he’s never stopped working alongside brewers and chefs.
Director of Brewing Operations Brant Dubovick
Brant Dubovick is one of Chicago’s best brewers.
Originally from New York and Pennsylvania by way of Church Brew Works, Brant’s ten years of experience brought him here to Corridor in West Lakeview, Chicago. He’s developed flagship beers, taken home a GABF gold, run a brew house — and is currently part of a team that has opened two brewpubs in Chicago.
The first being DryHop Brewers in June of 2013
and the second being Corridor in October of 2015.
Executive Chef Ryan Henderson
Ryan was born in Colorado and then attended Macalester College in Minnesota, where he earned his degree in Anthropology and Mathematics. While working in Twin Cities' kitchens to pay his college bills, Ryan discovered his enthusiasm for cooking.
He moved to New York to further his career, where he lived and worked for the next six years. He climbed the ranks, working for chefs at Momofuku, and Empellon and ultimately reached Chef de Cuisine under Wylie Dufresne at Alder.
He decided to return to Chicago for friends and family and joined the
opening team at Maple and Ash. An opportunity then presented itself
to move on and he helped open Income Tax as Executive Chef.