The Art Of Crafts Brewery Guide by megan_maguire

ON THE GROWL FOR LOCAL LIBATIONS: Ten Breweries to Raise a Glass to

A BREW HOW–TO LAGERS, ALES, & MALTS – OH MY! and more!

Brewsiers: The Making of Indiana’s Craft Industry Bier Beer and More Beer

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Relax. Taste. Enjoy.

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THE ART OF CRAFTS BREWERY GUIDE 2014

BREWSIERS: THE MAKING OF A CRAFT INDUSTRY Between experimenting with dryness and a sudden boom in microbrewing, Indiana serves up a rich and aging history when it comes to beer. BY ARMON SIADAT

A BREW HOW-TO An inside look into the formation of a beer from seed to glass. BY KEVIN KRYAH

DOWNTOWN BREWERY GUIDE An easy-to-use map for finding ten breweries to raise a glass to.

COVER STORY

LOCAL LIBATIONS A roundup of ten notable microbreweries situated in the heart of downtown Indianapolis.

ALL INDY BREWERIES

A listing of every brewery in central Indiana.

THE NOTABLES A brief look at the top prize recipients at the 2014 Indiana Brewer’s Cup and a list of other award-winning beers. BY MARY BRADLEY SUMMER 2014 | IM 1

Th e

try us

ian of Ind a’s Craf g tI in nd ak M

S I W E R E S R B STORY BY ARMON SIADAT • ILLUSTRATIONS BY KATY JAMISON

ndiana serves up a rich and aging history when it comes to beer. After enduring a handful of periods of dryness, Indiana’s craft beer scene has gone on to flourish and become a destination for anyone on the growl for the perfect beer. From the industry’s setbacks during Prohibition to the sudden boom of today’s microbrewing scene, Hoosiers have crafted a brewing story as unique as the breweries featured in this guide. The first commercial brewery in Indiana was established in Richmond in 1816 – the year of our statehood. At a time when the legal drinking age was 16 and the sale of liquor to a minor was a $3 fine, the opening of

the brewery was met with laws and restrictions that were already established while Indiana was still a territory. Restrictions barring the sale of alcohol without a license, the sale of alcohol to intoxicated persons and selling alcohol on Sundays, all resulted in $3 fines. Ezra Boswell, regarded as a captivating and elusive figure in Wayne County history, moved to Indiana in 1816. At the time, Richmond was still a small village nestled along the eastern border of the state. Born in England, Boswell learned the trade of brewing before moving to America and becoming Indiana’s first commercial brewer. Because of his mutilated eye and popular recipes, Boswell was known around town as LUCAS OIL STADIUM

BANKERS LIFE FIELDHOUSE INDIANA STATE MUSEUM

Timeline 1816

Indiana becomes the nineteenth state. The first Indiana commercial brewery (Boswell’s) opens in Richmond. 2 IM | SUMMER 2014

1826

New Harmony, Indiana becomes the first American town to declare the prohibition of alcohol.

1834

The first Indianapolis brewery opens on the south side of Maryland Street.

1850

The Tremont House (now the Slippery Noodle) opens. To date, it’s the oldest stilloperating bar in Indiana.

1855

The Indiana Legislature passes a statewide law prohibiting the manufacturing or sale of liquor except for medical, scientific and sacramental purposes.

‘the one-eyed man who made beer and gingerbread.’ While Richmond would become the state’s birthplace of commercial brewing, New Harmony, Indiana, can be credited as the nation’s birthplace of prohibition. In 1826, the settlement in the southwestern pocket of the state became the first American town to declare the prohibition of liquor. Within a few short years, the Indiana Temperance Society was formed and by 1930, the legal drinking age was raised to 18. In 1834, John L. Young and William Wernweg, a former bridge builder, opened the first brewery in Indianapolis. The establishment, housed on Maryland Street, didn’t last long and by 1840 had closed up shop, and Wernweg went back to building bridges. The Tremont House opened ten years later just south of what would become Union Station. The bar, which has gone through six name changes – most recently the Slippery Noodle – has become the oldest still-operating bar in Indiana to date. During Prohibition, it is believed that the brewers had crafted their own beer in the basement. The Tremont House was only five years old when Indiana experimented with prohibition laws in 1855. That year, the Indiana Legislature passed a state-wide law that banned both the manufacturing and sale of liquor with the exception of medicinal or religious purposes. After an outcry from Hoosiers and a public demonstration, the law was repealed later that year. In the years following, prohibition was a hot topic among Hoosiers. Activist groups who supported the ban on liquor popped up throughout the state. Several Prohibition Party members ran for public office but weren’t met with much success until 1904, when J. Frank Hanly was elected Governor on his anti-alcohol, anti-gambling platform. After leaving office, Hanly served as editorin-chief of the National Enquirer, a prohibition-oriented magazine in Indianapolis. In one issue, Hanly wrote an editorial piece in which he claimed that it was the brewers, not those elected into office, who actually ran the government in Indiana. In 1916, Hanly ran as the Prohibition Party candidate

1917

State-wide prohibition passes the House vote 70 to 28, and the Senate vote 38 to 11 and is effective the following April.

1919

Indiana ratifies the 18th Amendment to the U.S. Constitution, which becomes effective on January 16, 1920 and would last until April 7, 1933.

for the office of President of the United States, but lost to Woodrow Wilson after receiving only a little more than 200,000 votes nationally. A year later, however, things would still change for Indiana’s brewing industry. The year 1917 saw the beginnings of a strictly-enforced prohibition in Indiana. A vote for a state-wide ban on alcohol passed both the House and the Senate and would go into effect April 2, 1918. An initial 20 breweries closed their doors at the start of Indiana Prohibition. Shortly after, in 1919, Indiana ratified the 18th Amendment to the U.S. Constitution that supported the notion of a national prohibition. During this time, 10 more Indiana breweries were put out of business, resulting in a $25,000,000 loss of revenue. During Prohibition, Indiana witnessed the advent of the Bone-Dry law, which permitted a prison sentence for the possession of liquor and resulted in 250 arrests during the first week of its enforcement. It’s been reported that even the smell of alcohol was enough evidence to prove guilt. Another reason for the spike in arrests was the $25 reward local prosecutors received for each Prohibition prosecution. Police officers were also awarded $25 for each automobile they seized that was carrying an alcoholic beverage. April 7, 1933 not only saw the demise of the Bone-Dry law, but the end of Prohibition. Six years later, in 1939, Indiana became the first state to have a blood alcohol content test for drunk driving – a replacement of the first drunk driving laws of 1843 that only applied to stagecoach drivers. After Prohibition, Indiana’s beer scene lulled. It wasn’t until 1985, when homebrewing was legalized in Indiana, that the Hoosier state began a major beer resurgence. Within the last 20 years, as microbreweries gained traction across the state and large-scale craft beer festivals were put on, Indiana has become an upand-coming beer destination and a model for brewers across the nation. The breweries featured in this guide mark the beginnings of the next chapter in Indiana’s great beer history.

1939

Indiana becomes the first state to have a blood alcohol content test for drunk driving.

1947

Indiana State Fair goes dry.

1985

Homebrewing is legalized in Indiana.

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A Brew How-To WRITTEN BY KEVIN KRYAH • ILLUSTRATIONS BY MEGAN MAGUIRE

INGREDIENTS

Water

Grain

Hops

Brewer’s Yeast

Beer is made up of water, grain, hops, and yeast. It sounds simple, but as RAM head brewer Scott Ellis let us know, it’s not quite so straightforward.

THE PROCESS The process starts outside in the silo. In RAM’s case, the majority of the grains are out there in the silo (although they have specialty grains as well). The grain is malted, a process that makes it easier to extract sugars and carbohydrates from the grain.

Step 1: Malting

Step 2: Mashing The malted grain is taken into the gristmill. Grain husks get cracked and crushed before getting dropped in and hydrated with hot water, which is all turned into mash, a hot cereal-like substance. Mash is held at around 150 degrees to turn starches into sugars.

Step 3: Lautering

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Lautering occurs when solid grain remains are separated from the liquid—called wort. Wort is the sugary solution that later becomes beer.

The wort goes into the boil kettle, where it is boiled for 60 to 90 minutes. This is the stage where hops and other flavorings can be added.

Step 4: Boiling

Step 5: Cooling After boiling, the wort is cooled down through a heat-exchanger. The wort goes from 200 degrees to 68 degrees in a matter of seconds.

Step 6: Fermentation The wort is then transferred into fermenters with conical bottoms. Yeast is added into the fermenter, kicking off the fermentation process. The yeast eats sugar and turns it into alcohol and CO2, the latter of which is siphoned out of the fermenter.

Final Processes After fermentation is complete, the beer is cooled down to serving temperature, conditioned, and carbonated.

Top of the Glasswhen it

ns merous optio There are nu rfect glass pe e th oosing comes to ch e you ar t ur beer, bu to house yo e? ht on using the rig

WRITTEN BY ARMON SIADAT

Weizen It’s thin walls showcase the beer’s color while providing headspace.

Pint This easy-to-drink-from glass features a slight taper and wide-mouth.

Stange German for “stick”, this traditional glass is for delicate beers.

Pilsner

Mug

It’s trumpet-like shape helps showcase color, clarity, and carbonation.

Designed for ease and volume, mugs are a bar essential.

Goblet Created for widemouthed sips, this glass provides perfect head retention.

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Downtown Indianapolis E.

10 WEST ST.

AS S

8 7 WASHINGTON ST.

4 MARYLAND ST.

BANKERS LIFE FIELDHOUSE

VI IA

SOUTH ST.

DELAWARE ST.

MERIDIAN ST.

STADIUM

LUCAS OIL

1. Chilly Water Brewing Co. 2. Flat 12 Bierwerks 3. Fountain Square Brewery 6 IM | SUMMER 2014

SHELBY ST.

INDIANA STATE MUSEUM

3 4. Granite City Food & Brewery 5. Indiana City Brewing Co. 6. RAM Restaurant & Brewery 7. Rock Bottom Restaurant & Brewery

8. Sun King Brewing Co. 9. Tow Yard Brewing Co. 10. Two Deep Brewing Co.

drinking it in BY MARY BRADLEY AND LAUREN YODER

Indulge in the world of Indy's best craft beers, shaped and created by those who may live right down your road.

n a city of exponential brewery growth and home to more than 20 breweries, Indianapolis has welcomed crafters to the business with open arms and empty pints. While the city is sprinkled with breweries in all areas, the following ten have been hand-picked due to their location right in the heart of downtown. Breweries range from the Midwest chain Granite City to the local hotspot of Sun King, but each beer boasts greatness with every sip. Handcrafted beers aren’t hard to come by in the Circle City, but each of these breweries has unique qualities that deserve recognition. From homemade food and brewery apparel to art gallery-esque designs, the breweries of downtown Indianapolis have specific characteristics that differentiate each brewery from one another and appeal to all types of customers. In addition to the ten selected breweries, we’ve created a list of all central Indiana breweries to ensure that all beer lovers will find their perfect craft. SUMMER 2014 | IM 7

Chilly Water

brewing co.

One of the city’s newest breweries proves it isn’t as inexperienced as it may seem. STORY BY MARY BRADLEY & ALEX HOBBS • PHOTOS BY ALYSSA SHUFELT

ith a recent opening on Virginia Avenue, this downtown brewing company is testing the waters with decorated brewer Dan Krzywicki concocting balanced beers. Before getting experimental with their recipes, owner Skip DuVall says they’re focusing on creating clean beers that people are going to want to drink. DuVall took a chance and left his corporate sales job behind when he worked under Omar Castrellon at Alcatraz Brewing Company. Luckily, that risk paid off when he opened up the doors of Chilly Water Brewing Company in late June. DuVall recommends pairing their Sweet Revenge Pale Ale with the meaty Ring of Fire panini, or indulging your sweet tooth in his cookies and cream cheese dessert balls. For those who crave lighter beers, try their Built to Last Pilsner. For those hop-obsessed individuals, try the Space Circus IPA, with a whopping 8.0% ABV. Watch out for a coconut porter down the road, along with a variety of seasonal beers that the brewery will rotate in and out of tap. Whatever

you do, make sure to take in the music and bikethemed atmosphere as you chat with friends in the casual environment that makes Chilly Water a relaxing escape from everyday life Located on the southeastern side of downtown in the Fletcher Place neighborhood, Chilly Water’s summer opening has been recently complemented by the new Hotel Tango Whiskey, a microdistillery. Since the beginning of Fletcher Place’s decline in the 1950s, due to residents moving to the suburbs, Chilly Water and other establishments have helped revive life back into the once-abandoned neighborhood. The city is now booming with 23 breweries, with a total of 30 to be expected by year’s end. For those searching for a new brewery pit stop, Chilly Water’s offerings are definitely a topnotch option to dive into.

“I was in the corporate sales world and thought, ‘I couldn’t do this the rest of my life’.” -Skip DuVall, owner

CHILLY WATER BREWING COMPANY

719 Virginia Ave., Ste. 105, 964-0518, chillywaterbrewing.com HOURS Tues.–Thurs. 11 a.m.–10 p.m., Fri.–Sat. 11 a.m.–12 a.m., Sun. noon–6 p.m.

All five of Chilly Water’s current beers are on tap at the brewpub.

Reclaimed bicycle parts are “taxidermied” on Chilly Water’s walls. 8 IM | SUMMER 2014

The newly built Chilly Water building can’t be missed heading into Fountain Square.

FLAT 12 This Indy- and German-inspired brewery falls anything but flat in the world of beer. STORY BY ASHLEY SPESARD • PHOTOS BY ALYSSA SHUFELT

n the very edge of Indianapolis, off of N. Dorman Street, Flat12 Bierwerks was founded in 2010 by Sean O’Conner and Rob Caputo. A brainchild of mainly Caputo, Flat12 was a dream come reality after both men began their careers in other fields. After spending the first major part of his life after college in manufacturing, Caputo found himself far away from fine art, his chosen field of study in school, and wanting something else. When brewing became his hobby, and eventually his passion, Caputo knew that the time had come to brew for business. Caputo sought inspiration from his home state of Michigan and the brewing community that he had made himself a part of. After transitioning to Indianapolis, the idea for Flat12 came into fruition and Sean O’Conner became his partner. The two named the brewery after the Flat12 engine, a type of engine used in the beginning of Indy car racing and one of aspect of Indianapolis culture that the two both appreciated. They added the Bierwerks to reflect the German heritage of their beer and the spirit that

immigrants brought with them. The brewery itself sits on the outskirts of the city, just far enough away to take in the skyline while still being distant from street noise. Complete with an outdoor patio, fire pit, and indoor Indy accents, it is a haven for having locals’ and visitors’ hearts stolen by the city as they sip. The brew that brings home the bacon for Caputo revolves around a five beer core line-up and four annual seasonal beers. While Caputo’s favorite remains Flat12’s signature Pogue’s Run Porter, some of the other popular sellers are the fall Flat Jack Pumpkin Ale and limited release Glazed Ham Porter. Not quite veteran, but grown up past its rookie years, Flat12 is a brewery to be excited about in Indianapolis as it grows in reach and style, as well as becoming a staple in the microbrew community.

FLAT 12 BIERWERKS

414 N. Dorman St., 635.2337, flat12.me HOURS Thurs. 4 p.m.–7 p.m., Fri.–Sat. noon–8 p.m., Sun. noon–6 p.m.

bierwerks

Take a Look Around

As temperatures decline with the coming of fall, enjoy the weather with Flat 12’s spacious patio.

In the market for some brewery pride? Flat 12’s colorful collection is just as fun as the beer.

SUMMER 2014 | IM 9

Fountain Square

brewery

STORY BY ARMON SIADAT • PHOTOS BY KATY JAMISON & ASHLEY SPESARD

ituated in the Fountain Square cultural district, Fountain Square Brewery upholds the local values of the community that houses it. The cultural district, known for its art galleries, studios, and shops, has become an increasingly popular area for local artists and musicians. The founders of Fountain Square Brewery, who describe the district as a, “community of hard working, creative, fun loving, and genuine people,” chose to open their bar in Fountain Square because they are attracted to groups of people who share the same admiration for local art. “We have connected to this community and look forward to being a vehicle for expressing local arts,” their website says. The founders have remained true to this ideology; the bar also doubles as an art gallery showcasing the works of local artists. It’s not just the art that has people talking about Fountain Square Brewery, but the beer. 10 IM | SUMMER 2014

Brewer Shawn Brynes, a newcomer to the brewery, says he is old-school when it comes to brewing. “I’ve learned from a brewmaster from Germany who taught me a lot,” he said. “I learned English style at Upland.” Featuring a mix of both house and seasonal beers, the local brews range from Bohemian, to English, to American styles. The brewery also participates in and puts on several events throughout the year, including the annual Hop Your Face event. With an interior that can be described as ‘warehouse chic,’ and beers with bunny names, such as Hop for Teacher, Fountain Square Brewery poses a modern and quirky alternative to the Indianapolis microbrewery scene. FOUNTAIN SQUARE BREWERY

1301 Barth Ave., 493-1410, fountainsquarebrewery.com HOURS Mon.–Wed. 4 p.m.–9 p.m., Fri. 2 p.m.–10 p.m., Sat. noon–10 p.m., Sun. noon–7 p.m.

MICROBREW With technical backgrounds in microbiology and chemistry, it’s only fitting the founders of Fountain Square Brewery built a laboratory inside their establishment. Patrons watch from behind a giant glass window as yeast health is checked and cell counts are enumerated. The lab is also used to detect contaminations, measure acidity, off-flavor compounds such as diacteyl, and residual oxygen. “A few other breweries in Indiana have labs that focus on yeast counts and yeast health, but as far as I know, we have the capability to do much more in-depth testing to assure quality and consistency,” said Bill Webster, the brewery’s CEO.

Granite City

food & brewery

STORY BY MARY BRADLEY • PHOTOS BY ASHLEY SPESARD

What really is Fermentus Interruptus?

Granite City stays rock-solid with its five signature house beers and bi-monthly seasonals.

hile chain restaurant and brewery Granite City has opened over 30 stores in several Midwestern states, this hotspot has still claimed the hearts of Indianapolis beer-lovers. Granite City consistently has five beers available to choose from: the Duke, the Batch 1000, the Bock, the Northern Light, and the Stout, along with a bi-monthly seasonal. However, brewing manager Max Chuvalas for the Fort Wayne restaurant says the most popular drink isn’t just one brew, but two. The two-pull of both Northern Light and Bock in one glass reigns as top choice, but is followed up by the Batch 1000 IPA and the Duke IPA. Described as “super hoppy”, the two IPAs pair well with the restaurant’s own Crispy Shrimp Taco Trio, a spicy dish accented with an Asian BangBang sauce. Don’t miss Granite City’s combination of both brewery and restaurant, the Adult Bock Mac and Cheese, which is a delicious classic dish made with the brewery’s own Bock brew. For Chuvalas, a dedicated manager at the ripe age of 22, the best part of Granite City’s in-house brewery is the

attention to detail in each craft to create the utmost customer satisfaction. “I just love the fact that you can’t come in and just get a domestic or something very familiar on draft,” Chuvalas says. “There’s no Bud Light, there’s no Coors Light in the building. We only push our microbrews and that’s what I enjoy about it. We care about the beer and we care about the guests. That’s what matters.” Equally passionate as he is knowledgeable, Chuvalas says there’s one distinction between Granite City and other local breweries: the patented process of fermentus interruptus. This process means the wort water used in the fermentation process is brewed off-site in Ellsworth, Iowa, and brought to each brewery in two 500-gallon tanks on semi-trailer trucks to be finished and served with care.

GRANITE CITY FOOD & BREWERY

49 W. Maryland St., 803.2025, gcfb.net HOURS Mon.–Thurs. 11 a.m.–12 a.m., Fri.–Sat. 11 a.m.–1 a.m., Sun. 11 a.m.–10 p.m.

Granite City, with its many stores in the U.S., has figured out the secret to keeping a consistent taste in its brew. The patented Fermentus Interruptus is a process in which the company develops the wort water in its central brewing facility, located in St. Cloud, Minnesota, and is shipped to its different locations to finish brewing. Wort water is the sweet infusion of ground malt or other grain before fermentation. The idea came from the mind of Granite City co-founder William Burdick, who was also a brewmaster for the company before his retirement. The company believes the process of Fermentus Interruptus is more economical by reducing the amount of equipment and development costs for microbrewing and allowing for each location to eliminate initial stages of brewing. Granite City has practiced theconcept of Fermentus Interruptus since shortly before the opening of its third store, and the process is now used for all of its stores. While this concept allows for Granite City to stand out from other Indianapolis breweries, some have criticized the use of Fermentus Interruptus for not allowing the beer to be completely brewed in one instance, but rather in two. However, the overall quality and taste of the beer made by using Fermentus Interruptus is for those holding the pints to decide.

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Indiana City Indiana Brewers Cup Awards

brewing co.

STORY BY KEVIN KRYAH • PHOTOS BY ALYSSA SHUFELT & TONY VALAINIS

efore prohibition took hold of the country, the Home Brewing Company set up shop on 24 Shelby Street. Nearly a century later, a brewery has returned to the long-suffering building. Indiana City Brewing Company has taken up the mantle that Home Brewing Co. left behind, and founder Ray Kamstra is proud of the brewing tradition that he’s helping keep alive. “Every brick laid here was for beer,” he said of his company’s renovated residence. Kamstra was quick to add, though, that Indiana City isn’t trying to recreate Home Brewing. The beer produced by Home Brewing was German-styled, and Indiana City has moved away from that brewing tradition. What’s more, Kamstra notes that his company is much smaller than Home Brewing; Indiana City uses a small-batch, 7-barrel capacity system whereas Home Brewing Co.’s operation extended into a massive bottling house. However, this is Kamstra’s intent. “The focus is really on the taproom and the taps in the local bars,” Kamstra said. Indiana City only bottles about every other

month, and even then only around 200 bottles at a time. Only specific and select beers make it to the bottle, including all barrel aged beers, and they don’t last long. A major reason for this comes down to quality. One bottled variety, the bourbon barrel aged oatmeal stout beer called Haymaker, recently won the Gold Medal at the Indiana Brewers’ Cup. While he’s proud of the achievement, Kamstra doesn’t dwell on awards, nor does he focus on pursuing the next competition. “We’re more focused on making beer-drinkers happy,” Kamstra said. The renovations made to the building are sure to keep said drinkers in fine spirits, as the taproom is decked out in local art and chic furnishings. The award-winning beer doesn’t hurt either. The Yacht Rock Belgian wheat and the Tribute pale ale are always on tap.

INDIANA CITY BREWING COMPANY

24 Shelby St., 643-1103, indianacitybeer.com HOURS Wed.–Thurs. 4 p.m.–8 p.m., Fri.–Sat. 2 p.m.–10 p.m., Sun. noon–4 p.m.

On Tap Yacht Rock Belgian wheat 12 IM | SUMMER 2014

Shadow Boxer oatmeal stout

Tribute pale ale

Ram

restaurant & brewery

STORY BY ARMON SIADAT • PHOTOS BY KATY JAMISON

estled between bustling Georgia Street and Circle Centre Mall on S. Illinois, RAM Restaurant & Brewery serves up signature beers and local brews. This downtown location is one of 21 restaurants across five states in this familyowned chain. With the same six house beers brewed at each location, RAM patrons are exposed to a sense of familiarity with each establishment they visit. What makes each RAM unique from its counterparts, however, is their seasonal beers. Each RAM restaurant brews a handful of seasonal beers with flavors that are unique to each brewmaster. Scott Ellis, head brewer of the downtown Indianapolis location, switches up

the seasonal beer lineup on an as-needed basis. When creating a new lineup, Ellis keeps the variety to three or four different brews because the RAM house beers tend to be among the top sellers. “The house beers are brewed often. They’re what we sell the most of,” Ellis said. He attributes the reasoning to their consistent presence on the menu, unlike seasonal beers such as Koooooooolsch!!!, a traditional German Kolsch named in honor of the World Cup, which change periodically. While RAM does not participate in the tradition of having a happy hour outside of appetizers, it does provide daily specials that stay consistent on a weekly basis. Since the beer is brewed on site, patrons

can purchase carry out growlers on Sundays – something that sets RAM apart from other breweries in Indianapolis. In addition to local craft beer, this casual, family-oriented restaurant also boasts a local menu known for its burgers. With Bankers Life Fieldhouse two blocks to the east and the Convention Center a block to the west, RAM Restaurant & Brewery is conveniently located for the perfect pregame meal or post-convention drink.

RAM RESTAURANT & BREWERY

140 S. Illinois St., 955-1178, theram.com HOURS Mon.–Sun. 11 a.m.–close

SUMMER 2014 | IM 13

Rcck Bottom Rock

restaurant & brewery

STORY BY MARY BRADLEY • PHOTOS BY ALYSSA SHUFELT

ock Bottom Restaurant & Brewery, in the heart of downtown Indianapolis, is the only place in town you can find handcrafted beers such as the original Sugar Creek Pale Ale, Devil’s Thumb, Naughty Scot, or Brickway Brown—as they’re not sold at liquor stores. You can, however, enjoy them to go in growlers and kegs. The brewery has been in Indianapolis since 1996, and has held its own despite the rise in local breweries popping up around the city. In addition to their pale ales and Kolsch German beer, their famous Classic Mac ‘N Cheese (affectionately called “Mac & Chicken”), Italian pizza, and Grilled Bruschetta Chicken are favorites among customers, and general manager Tony Hiatt says that’s what helps set them apart from local breweries. Rock Bottom Restaurant & Brewery is “a good place to go to get nice, handcrafted beer and some made-fromscratch food,” Hiatt says, a selling point that not all breweries have. He doesn’t know if local breweries sell more beer, but the chain restaurant and brewery is keeping up with competitors with their homemade food, specialty beers, and slight remodel to “refresh” the look and feel of the restaurant. Another unique aspect of Rock Bottom: If you’re looking to have a party with great food and craft beer, the downstairs private banquet room at Rock Bottom is available to rent (as well as the entire restaurant) and can host parties of all sizes, with set ups of two to three buffets. From 20 to 500 people, this party venue is sure to impress. Look out for their popular fall beer, Rocktoberfest Bier, starting in early September and running through midOctober. ROCK BOTTOM RESTUARANT & BREWERY

10 W. Washington St., 681-8180, rockbottom.com HOURS Mon.–Thurs. 11 a.m.–11 p.m., Fri. 11 a.m.–1 a.m., Sat. noon–1 a.m., Sun. noon.–11 p.m.

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Bottoms Up! Try these Rockin’ Brews Indian Pale Ale

Brewed from hand-selected hops from the Pacific Northwest, with a bold citrus hop flavor.

ABV: 6.2% IBU: 60

White Ale

Brewed with two-row malted barley and wheat, with a hint of orange peel and coriander.

ABV: 5.3% IBU: 11

Red Ale

Flavorful and complex, balancing lightly toasted malt notes with robust and fruity crystal hops.

ABV: 5.7% IBU: 38

What does it mean? IBU: International Bitterness Unit,

a standard scale used to measure the amount of hops in a beer. For example, a hoppy IPA will have a higher IBU rating compared to a stout.

ABV: Alcohol by volume, a standard

of measuring the amount of alcohol in a beverage, usually expressed by percentage.

Sun King

brewing co.

STORY BY MARY BRADLEY • PHOTOS BY ALYSSA SHUFELT

Indianapolis’s Sun King still reigns as a top-notch brewery choice for those looking for a well-crafted, well-priced drink.

ith beers available at more than 1,000 restaurants, bars, and liquor stores in Indiana, owners Dave Colt and Clay Robinson have shaped Sun King into a brewery for the books. Between the five years since the company made its first purchasable batch of brew, it has earned awards galore from competitions such as the Great American Beer Festival, World Beer Cup and Indiana Brewers’ Cup. Even in its first few moments, Sun King made history by being the city’s first full-scale production brewery since the 1940s. While the beer has earned its fair share of praise from professional judges, local Indianapolis beer-drinkers know of Sun King’s prowess and continue to

come back for more. Its top three selling beers include the Sunlight Cream Ale, Osiris Pale Ale, and Wee Mac ScottishStyle Ale. With prices averaging $4 for 32 ounces and $6.50 for 64 ounces, even the most popular of Sun King crafts won’t be draining any pockets dry and keeping the people of Indianapolis and beyond satisfied with a well-brewed beer. Keep an eye peeled for the great seasonal and special drinks amongst its 162 total beers, including the Grapefruit Jungle IPA, which was released in late June. Sun King also proudly brews the official lager of the Indianapolis Indians, which is available throughout the baseball season. These seasonal delights average out to $5.50 for 32 ounces. and

$10 for 64 ounces, and those 64-ounce growler refills of the house beers are especially popular on Friday, when Sun King provides such refills for a discounted price of $5. But for those who are curious about what goes on behind the scene at Sun King Brewing Co., the company offers tours Thursdays at 6 p.m. and Saturdays at 2 p.m., 3 p.m., and 4 p.m. at its 135 N. College Ave. location.

SUN KING BREWING COMPANY

135 N. College Ave., 602-3702, sunkingbrewing.com HOURS (Tasting Room) Mon.–Wed. 10 a.m.–6 p.m., Thurs.–Fri. 10 a.m.-7 p.m., Sat. 1 p.m.–5 p.m.

ROYALLY DRESSED For the most dedicated Sun King fans, a wide variety of merchandise is available for purchase, including shirts, hoodies, cozies, hats, posters, beer glasses, and novelty coolers.

Bottle Freakers These larger bottle cozies are $10. Canned cozies are available for $2

T-Shirts & Tanks Shirt pricing starts at $15 SUMMER 2014 | IM 15

Tow-tally Tasty A good beer begs for a good meal, and Chef Tommy Thompson has created a divine selection of sandwiches and salads for a menu that also features rotating desserts. Here are some highlights from “The Larder:”

Tow Yard

brewing co.

My Big Fat Greek Salad

STORY BY KEVIN KRYAH • PHOTOS BY ALYSSA SHUFELT & ASHLEY SPESARD

esting just a stone’s throw away from Lucas Oil Stadium, Tow Yard Brewing Company brings a taste of the Pacific Northwest back to the Midwest. Tow Yard’s distinctive northwest-style beers come courtesy of head brewer Bradley Zimmerman, who honed his craft Elysium Fields Brewing in Seattle back in 2006 and later Big Time Brewing in 2009. He wasn’t always a west-coast guy, though. He first got his start in brewing back when he was an undergrad at IUBloomington, when he made his own beer because he wasn’t old enough to buy his own. Dubious legality aside, Zimmerman’s resourcefulness kicked off a brewing career that has led to some excellent beers in Indy. Their most popular beer, the Goldie Hops Golden Ale, is one such example. Chief Beer Taster Jim Siegel described it as an “entry level” craft beer, citing its cool, refreshing, and not-too-hoppy taste. Goldie Hops is also used in the Hook UP, a shandler that combines the golden ale with a Citrus forward soda. After delving into the wonderful world 16 IM | SUMMER 2014

of craft beer with Goldie Hops, Tow Yard’s other selections show off the next stages of craft beer appreciation. The malty Emerald Circle IPA shows off Zimmerman’s northwest style while the Horse Power Double Pale Ale stands strong as the house ale. Seasonal brews and more experimental styles also make their way to the tap. An example of the latter is the Randy Smash, a single hopped single malt. While the beers have a distinct northwestern air about them, the food from the in-house kitchen, The Larder, draws inspiration from the south and beyond. Chef Tommy Thompson’s sandwiches and salads reflect his impressive background, with the Gator ‘Done sandwich, featuring an alligator meat/Jamaican Jam combo, and the Deli Lama making use of hummus and falafel.

TOW YARD BREWING COMPANY

501 E. Madison Ave, 638-9273, towyardbrewing.com HOURS Mon.–Thurs. 11 a.m.–11 p.m., Fri.–Sat. 11 a.m.–1 a.m., Sun. 11 a.m.–9 p.m.

The Prohibition Sandwich

Cherry Cheesecake

fter sitting in a warehouse for nearly a year, Andy Meyer’s brewing equipment finally got to do what it was made for this summer. TwoDEEP Brewing Company had arrived with drinks in hand. Even though it just opened on August 2, TwoDEEP had been brewing in Meyer’s mind for a long time beforehand. After a successful Kickstarter campaign in 2011, Meyer still had a long way to go on his journey. “I knew I wasn’t going to be able to fund a brewery with Kickstarter,” Meyer said. “What it did was fund a lot of the groundwork.” Using the money from the fundraising campaign, Meyer was able to tackle the legal and accounting issues of starting up a brewery in the years following the crowdsourcing. The next part of the groundwork that Meyer worked on was securing a location, which he eventually found on Capital Avenue. While it was the fourth location that he looked at,

TwoDEEP

brewing co.

STORY BY KEVIN KRYAH • PHOTOS BY ALYSSA SHUFELT

Meyer called the place a “blessing in disguise.” In the meantime, Meyer entered several beers in competitions. Meyer has been refining his beer recipes for years. Many of the beers offered at TwoDEEP are in the Germanic style, of which Meyer admits to being a huge fan. The mainstay beers offered include a Dunkelweizen, a Belgian wit, an IPA, and an amber ale. Called the Brickhouse, TwoDEEP’s amber ale is an unconventional take on the style. “Our amber ale is anything but an amber,” Meyer said. A dark, ruby-

colored brew, the coffee-roasted note at the end, combined with the hopbalance, sets the Brickhouse apart from other amber ales. Guest beers accompany TwoDEEP’s fare, adding up to 8-10 beers on the rotating tap at a time. Seasonal beers, including something special for Oktoberfest, will bolster the selection even more. TWODEEP BREWING COMPANY

714 N. Capitol Ave., 653-1884, twodeepbrewing.com HOURS Tues.–Thurs. 3–8 p.m., Fri.–Sat. 11 a.m.–10 p.m., Sun. 11 a.m.–6 p.m.

Take a look inside!

(1) This lengthy marble table paired with black leather seats gives customers a comfortable, yet stylish setting to enjoy TwoDEEP craft. (2) TwoDEEP’s spacious area eliminates the cramped and crowded feeling of bars from the past. Rather than worrying about limited elbow room, customers can de-stress and even stretch out at this brewery. (3) The stereotypical bright neon signs are replaced with these subtle and architectural fixtures throughout TwoDEEP, making the scene just as tasteful as the beer.

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Black Acre brewing co. BY LAUREN YODER • PHOTO BY TONY VALAINIS

If you’re in Historic Irvington, check out Black Acre Brewing Co. on Washington St. They have a few regular brews that can be found any time, but their specialty beers and seasonal ales are the favorites.

Bier brewery BY KEVIN KRYAH • PHOTO BY ALYSSA SHUFELT

Nestled away in a strip mall just off of Binford, the award-winning Bier Brewery is a treat for any craft beer enthusiasts. With a rotating tap of over 80 beers, the boys at Bier have come up with a dazzling selection. The selection changes every week, but the Belgian Blonde and the PDG Pale Ale tend to be regulars.

Upland brewing co. BY LAUREN YODER • PHOTO BY TONY VALAINIS

Stop by Upland Brewing Co. on North College for tasty seasonal beers, or try one of their five regular brews. Don’t forget to check out their First Friday event on September 5, where they will have $3 pints, a DJ, and local art.

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All Indy Breweries Bier Brewery & Taproom 5133 E. 65th St. Indianapolis, In 317-696-0200

Granite City Food & Brewery 49 W Maryland St Indianapolis, In 317-803-2025

Trader’s Point Brewing Co. 8533 Zionsville Rd Indianapolis, In 317-523-8282

Black Acre Brewing Co. 5632 E. Washington St. Indianapolis, In. 317-207-6266

Indiana City Brewing Co. 24 Shelby St. Indianapolis, In. 317-643-1103

Triton Brewing Co. 5764 Wheeler Rd Indianapolis, In 317-735-2706

Books & Brews 9402 Uptown Dr., Ste. 1400 Indianapolis, In. 317-288-5136

Outliers Brewing Co 534 E. North St. Indianapolis, In. 317-255-0978

Twenty Tap 5408 N College Ave Indianapolis, In 317-602-8840

Broad Ripple Brewing Co. 840 E. 65th St. Indianapolis, In. 317-253-2739

RAM Restaurant & Brewery 140 S Illinois St Indianapolis, In 317-955-9900

TwoDEEP Brewing Co. 714 N. Capitol Ave. Indianapolis, In. 317-844-2708

Brugge Brasserie 1011A E. Westfield Blvd. Indianapolis, In 317-255-0978

Rock Bottom Brewery 10 W. Washington St Indianapolis, In. 317-681-8180

Upland Brewing Broad Ripple Tasting Room 4842 N. College Ave. Indianapolis, In. 317-602-3931

Chilly Water Brewing Co. 719 Virginia Ave, Suite 105 Indianapolis, In 317-964-0518

Sun King Brewing Co. 135 N. College Ave. Indianapolis, In. 317-602-3702

Flat 12 Bierwerks 414 Dorman St Indianapolis, In 317-635-2337

Thr3e Wise Men Brewing Co. 1021 Broad Ripple Ave. Indianapolis, In. 317-255-5151

Fountain Square Brewery 1301 Barth Ave. Indianapolis, In 317-493-1401

Tow Yard Brewing Co. 501 Madison Ave Indianapolis, In 317-638-9273

Upcoming Breweries: Bent Rail Brewery 5301 Winthrop Ave Indianapolis, In Round Town Brewing Co. Wabash Brewing

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The Notables If you’re going to drink a beer, drink the best. STORY BY MARY BRADLEY • PHOTOS BY ALYSSA SHUFELT & TONY VALAINIS

ne of the largest beer competitions in the nation, the Indiana Brewer’s Cup was held July 11 and 12, with awards presented with dinner on July 12 at the Marsh Blue Ribbon Pavilion on the Indiana State Fairgrounds. The competition judges 24 total categories, ranging from the popular India Pale Ale’s (IPA) to Fruit Beer. A new category to the 2014 competition was Indiana Specialty Beer, which judges beers made with a select indigenous Indiana ingredient. It’s not hard to guess what the first ingredient for these specialty beers was: corn. Many beers are tried and tested during the days of the Indiana Brewer’s Cup, as the limit to total amount of beers accepted for judging is 1,300, 800 for homebrews and 500 for professional. Sweeping the Professional Best of Show, Indiana Brewery of the Year, and Grand Champion Brewery of the Year was Upland Brewing Company, which reins from Bloomington, Ind. Upland also won Professional Best of Show for Helios Pale Ale in 2013, for Flander’s Red Ale in 2012, and for Persimmon Lambic in 2011. With entries being accepted and filling a month in advance, the homebrewed and professional beers of Indiana are pitted against each other in the competition to reckon with.

Sun King’s Wee Mac

The Best of the Rest

OTHER AWARD WINNERS FROM THE 2014 INDIANA BREWER’S CUP INDIANA CITY Irish Hill in the Scottish & Ale Category

Haymaker in the Smoke-Flavored & Wood-Aged Beer Category RAM Ahhh-nold SCWARZ-eneggar in the Dark Lager Category Saison Du Jean-Claude in the Belgian and French Ale Category SUN KING Popcorn Pilsner in the Pilsner Category Wee Mac Scottish Ale in the English Brown Ale Category BIER BREWERY Sanitarium in the Belgian Strong Ale Category Barleywhine in the Strong Ale Category Barley Buddy Brown in the English Brown Ale Category PM Lager in the Dark Lager Category ESB in the English Pale Ale Category Dred Brown in the Porter Category Smoked Brown in the Smoke-Flavored and Wood-Aged Category Maibock in the Bock Category Good Pils in the Pilsner Category Chronic Pale in the American Ale Category Brown Mild in the English Brown Ale Category Belgian Dubbel in the Belgian Strong Ale Category Sessie in the Indiana Specialty Category UPLAND BREWING COMPANY VinoSynth Red in the Belgian and French Ale Category Malefactor in the Sour Ale Category Sour Reserve in the Sour Ale Category

Upland’s Champagne Velvet Beer won them a Silver Medal in the Indiana Specialty Category during the 2014 Indiana Brewer’s Cup. 20 IM | SUMMER 2014

Vinyl Tap in the Specialty Beer Category Champagne Velvet in the Indiana Specialty Category Oktoberfest in the European Amber Lager Category

Cheers!