marz brewing cbd

From the kids who brought you Eat Free Pizza and Pizza Fried Chicken Ice Cream, E.F. Pizza on Marz has taken over our Iron Street Taproom kitchen serving delicious 18″ hand-tossed pies.

Life On Marz Community Club is our newest nano-brewery located in Chicago’s Logan Square at 1950 N. Western Ave. Its part not-so-secret society clubhouse, part distribution center for our various elixirs, potions, and ales. Inspired by Eastern European workers’ clubs, VFW halls, and 21st century listening lounges, Life on Marz Community Club is an outpost for our various cultural programs, events, and activities.

Hours: Wednesday & Thursday 4pm-9pm, Friday & Saturday 4pm-10pm, Sunday 2pm-8pm.

Hours: Tuesday-Thursday 4pm-11pm, Friday 4pm-Midnight, Saturday 2pm-Midnight and Sunday 12pm-8pm.

We work with bad ass artists, designers, chefs and brewers locally and from around the world.

Guzzo’s mother ran a catering operation in Colorado, where he grew up, and a love for cooking stayed with him long after he graduated from NIU and began conducting air and water tests for the feds on remote field trips across the rust belt.

This led to pop-ups at the quarterly parties he and his roommates threw at the 5,000-square-foot art space where they live, and where he cooked hundreds of servings of lumpia, Chengdu-style dumplings, fried rice, and five-spice tofu larb. Private dinners and remote pop-ups followed and continue.

In addition to its prodigious malted output, Marz has plunged into the nonalcoholic beverage arena over the last year, canning and bottling shrubs, kombuchas, waters, coffees, and other intoxicating—but alcohol free—beverages, such as a sparkling yerba mate and a delicately floral CBD-spiked seltzer with seven different botanicals that makes your favorite La Croix flavor taste like fizzy hand lotion.

He was laid off in 2015, a trickle-down effect of federal budget sequestration, and like most suddenly liberated cooks who want to steer clear of professional kitchens, he started an Instagram account,, documenting his passion. “It started turning into an educational thing. I have all these friends who love food who didn’t know how to cook for themselves. I was just, ‘Here are all these little tips and tricks that I can share.’”

“What’s that taste like?” I wondered well after the spill was contained.