Food + Drink » Beer Buzz

Beer Buzz: Blind Owl opening and more on the Eastside



New law!

First things first: Senate Bill 297
goes into effect on July 1, 2015 to increase the maximum amount of beer a small brewery can manufacture per year for sale within Indiana from 30,000 to 90,000 barrels while still operating a restaurant or tasting room.

Sun King and Three Floyds are hosting the “Support IN Brewers” celebration on July 1, 6-11 p.m. at Sun King Fishers Tap Room & Small Batch Brewery, 7848 E. 96th St. Special tappings start at 6 p.m.

The ribbon cutting event for the new Sun King Fishers Tap Room & Small Batch Brewery at 7848 E. 96th St. is July 1 from11 a.m.-noon.

North Eastside Growing

In anticipation of the July 13 grand opening of Blind Owl Brewery Kitchen & Bar in Binford Plaza at Binford Blvd. and E. 62nd St., NUVO caught up with head brewer Alex Petersen.

NUVO: Share a run down of your brewing path to your current position as head brewer at the newly opening Blind Owl Brewery.

Petersen: I attended Butler University from 2011-2014, graduating early. During my first couple of years I couldn’t decide which direction to follow for my career. Torn between varying passions, I decided to work with people and chose a degree in business.

I had aspirations of being a big-time CEO and working in large corporations. I quickly learned that wasn’t for me. When I was younger I worked with my father who is a carpenter. We would do everything from building homes to hanging gutters and siding. I knew I liked physical work that produced something real, something a person could admire. Many traditional business jobs required extensive hours of looking at spreadsheets and analyzing data. I loved working for people, but the desk part wasn’t for me.

I lived in Germany for a brief period of time between my junior and senior high school years. While there I fostered an appreciation for beer. It wasn’t about guzzling down the carbonated beverage as fast as possible but rather it was about the experience. I learned to ask: What did the beer impart on you? How did the delicate balance taste across the palate? You can probably see where this is going.

Having decided on a potential career path, I emailed every brewer or owner I could find. I got very few responses, and those who did told me, “We don’t need help” or that I was “too young” as I was only 19 at the time. Scott Wise, owner of Scotty’s Brewhouse and Thr3e Wise Men, responded with kind words and offered me an internship opportunity. I volunteered my time for a summer and quickly moved into a part time position where I was busy cleaning and filling kegs, pretty much where everyone starts. After a semester of working 25-30 hours a week, an opportunity opened for me to start learning more cellerman work. Before long, my boss and mentor Omar Castrellon decided he was heading down to Little Rock to open a new brewery. My other boss and mentor, Keely Thomlinson, spoke candidly with me after deciding she would be taking Omar’s place. She offered me a position as the assistant brewer. I was torn about what to do. I still had a year and a half in school and working 50-plus hours a week while being in school full-time was a daunting idea. I decided to take the opportunity. I worked for another year and a half with Thr3e Wise Men as an assistant brewer and graduated in December of 2014. I worked diligently on recipe development and improving brewery operations before Lux Groups owners Rick Lux and Steve Berg approached me as their potential head brewer.
I started with them in early April 2015, and here we are today. I am excited to brew something for people; to share an experience and build a community around something I created.


NUVO: What about your brews branding will make Blind Owl distinctive in greater Indianapolis?

Petersen: Our goal is to put a spin on traditional styles —traditional with a modern flair. For example, we took a traditional German pilsner and added experimental German hops to give it a modern taste. We brewed an American wheat with flaked rice and bright citrus hops, and pair it with an orange garnish. The beers are all very approachable and are designed for any beer drinker.

The branding of the beers plays on the name of the brewery.

Our IPA will have the same malt base, but we will rotate the hops to keep it different and exciting. We have named this beer the “None-the-Wiser” IPA playing on the fact that someone may be surprised when the hops change. Our Honey Brown will feature honey manufactured from our own beehive onsite. Other names include Sweetwater Wheat, Baby Steps Pilsner, Hoo-Brew Honey Brown and Black Forest Marzen.

Blind Owl is a part of Lux Restaurant Group. Because it is part of a bigger restaurant company, the beer will be available at all six locations. Blind Owl is going to provide beer for all of our other locations including: Elbow Room, The Meridian, Binkleys, Broad Ripple Tavern and Nickel Plate. You will be able to get growlers at any of these locations everyday but Sunday; you can get growlers at Blind Owl on Sunday.

NUVO: What is Blind Owl's projected patron base?

Petersen: We have something to offer for everybody. Inside we have two large seating areas, one for families and one for patrons over 21. Outside we have a beer garden that is also family friendly with seating for 100-plus people. There are two large bocce ball courts, cornhole and lots of green space. We are dog friendly and have a special seating area for pets.

We cater to families during the day and really transform into a full bar after dinner. We are the perfect venue for major sporting events, weddings and everything in between.

NUVO: What is special about Blind Owl's ambiance and future programming?

Petersen: The interior has an industrial chic feel. Everything is done with a rustic look. We have two large barn doors, refurbished and used to separate the banquet halls. The lights are old glass insulators hung in chandelier form. The brite/serving tanks are front and present on the second floor mezzanine for all to see.

The shelving and tap tower are all fabricated out of large industrial black that is well balanced with the grey tinted wood and brick interior. There are two fireplaces inside and four fire pits outside.

We will have live music frequently with both indoor and outdoor performance space. We will host bocce ball and cornhole leagues for both youth and adults. Our banquet halls have a private bar and projectors.

NUVO: What will be special about the food and brews?

Petersen: Many of our dishes play on the same idea — comfort food with a modern twist. We are very much going for the brew/gastropub feel. Chef Jason Hinton has worked in brewpubs in Colorado. He will pair and use many of our beers in the dishes, from beer battered fish and chips to IPA vinaigrettes. He was also a culinary partner with the PF Chang's downtown so some of his dishes will have a little oriental flair or oriental presentation.

We also have our own herb and spice garden as well as some other planted fruits and veggies, including tomatoes. We will be shopping at local farmers markets for as much seasonal produce as we can get our hands on or cannot grow ourselves.

Grand Opening of Blind Owl Brewery: A Lux Restaurants Company
July 13, open for lunch service at 11:00 a.m.


Limelight Coffee recently opened at 5143 E. 65th St.

NUVO visited with founder Liz Laughlin, ‘retired’ multiple-award-winning Rock Bottom College Park Brewmaster.

NUVO: What has made the crossover from craft beer to artisan coffee easy or challenging?

Laughlin: There are so many similarities between craft beer and specialty coffee as far as the flavors and aromas. When I get a new green — unroasted — coffee bean, a lot of test roasting is done to determine the best roast profile for the desired flavors and aromas. To find which roast profile I am going to use I start by cupping the coffee. This is very similar to evaluating wine or beer. Multiple bowls of coffee grounds are set up, and first the fragrance of the dry grounds of each is evaluated. Hot water is poured over them to smell the aroma of the coffee steeping. Once the coffee flavors have been extracted the grounds are scooped off the top, and it is time to taste. The flavors can wildly range from fruity to chocolatey, and everything in between like floral, earthy, citrus and caramel. When evaluating coffee you have three components to look at: acidity, sweetness and body. It is a lot like tasting beer where you look at how the malt sweetness plays a part with the hop bitterness. The craft beer industry and specialty coffee industry are both filled with extremely passionate people creating two of the most popular beverages in the world. Some of the challenges I have faced are learning how to run a business on top of moving into a new industry. There have been so many supportive people and great resources in Indy that have helped me get Limelight Coffee started.

NUVO: What are your plans for serving the community and growing the artisan coffee industry?

Laughlin: My plans for serving the community and growing the specialty coffee industry in Indy is the same plan I had when I moved here to brew beer. Educate people. Indy has come a long way in the past 10 years as far as craft beer, but specialty coffee is lagging behind. Being from the Northwest and seeing great coffee as part of everyday culture is something I see in Indy’s near future. It all starts with educating people that there is so much more to coffee than a $.99 cup of burnt flavored mucky water that is in desperate need of cream and sugar. Just like beer flavors can range from pilsner to imperial stout, coffees can range from light bodied and bright to heavy bodied and caramel. There are so many varieties of coffee beans harvested from around the world, that each lends unique flavors of terrior. Also, how beans are processed and dried can contribute to diverse flavors. Then you have the roaster to bring out the subtle flavor nuances of each variety of coffee bean.

NUVO: What makes your brand distinctive in an already fine artisan coffee market in greater Indianapolis?

Laughlin: What makes Limelight distinctive from other brands is that I want to bridge the gap. I want to help people move to another level of coffee flavors and aromas. I have created two flagship blends “Brutally Honest” and “My Morning Commute.” I wanted my two flagship to be blends to showcase a very balanced cup. “Brutally Honest” is medium roasted with flavors of nut and berry with a solid body. “My Morning Commute” is also medium roasted with brighter notes of acidity from the Latin American coffees and a touch of fruit from the Ethiopian coffee. The idea behind the blends is to make the coffee very approachable to everyone. We also have “Single Origin” coffees that will rotate seasonally. This gives people the chance to taste coffee from a particular farm or region of a country.

NUVO: What lured you to your location?

Laughlin: I think I found the best hidden gem location in Indianapolis! I am sharing a warehouse space with Movable Feast in the Schmoll Industrial Park at E. 65th St. We have a great community here of independent food and beverage start-ups. We are carving out a new little hub up here of us, Limelight Coffee Roasters, Movable Feast, Bier Brewery, Great Fermentations and Fancy Fortune Cookie. Everyone has been very supportive and helpful to each other. The roastery is in the back of Movable Feast, which is selling our Cold Brew and bags of fresh roasted coffee beans in their retail area of the café.

NUVO: What else should NUVO readers know about coffee and beer?

Laughlin: If you like coffee and beer head up to East 65th street and get a bags of fresh roasted Limelight Coffee Roasters coffee from Movable Feast retail area, along with a sandwich, and get a pint from Bier Brewery next door. Also, be on the lookout for coffee beers featuring Limelight Coffee at your favorite local breweries.


Catching up with the “Old Timers” on the Eastside

Great Fermentations was the first to move to the Eastside at 5127 E. 65th St. Owner Anita Johnson recalls:
"It was a leap of faith to move a retail shop to a light industrial park at 65th and Binford back in 2006. At the time, there was only a gas station at 65th street and the intersections at 71st and 62nd and Binford were retail deserts. Thankfully, the neighborhood association was laser focused on revitalization and reassured us more retail was on the way. We also felt that because we were a destination store with a good relationship with our customers, we could survive. We have never regretted the move. A couple of years ago we doubled in size and added an Education Center for our fermentation classes and as a rental space for community groups. We are even happier that Bier Brewery, the Moveable Feast, Limelight Coffee Roasters and Blind Owl have joined us in the neighborhood. Together we create a lot of synergy and a reason to visit us all."

More at:; 317-257-9463

After a stint with Great Fermentations, award-winning homebrewer Darren Connor founded Bier Brewery & Taproom as a nano-brewery in 2011, next door to Great Fermentations at 5133 E. 65th St.
NUVO asked Darren Conner to review Bier’s presence on the Eastside.

NUVO: What has been special about serving a patron base on Indianapolis’ northeast?

Connor: First of all, the craft beer patrons of Indianapolis are awesome!.And then there are those lucky folks that live close by to Bier, those that don’t have to travel far to taste our weekly offerings. Everyone around this side of town has been very supportive of what we do, and we appreciate it very much. If it weren’t for them, we would not be able to have the creative freedom that we do. Our offerings change on a weekly basis, so those customers that frequent our taproom are more likely to get our special offerings on our “rotating taps.”

NUVO: How have you built a brews menu based on the ‘likes’ of your core neighborhood patronage? How have you expanded the palate?

Connor: The best part of our brewery is that we can run nine to 12 different yeast strains at any given time of the year. That’s how I designed Bier to run. Yes, it is a ton of work, but it is the kind of work that you forget about time and get lost in what you are working on. We have brewed over 120 different recipes. Our nine taps rotate every week, and we make sure that we have a wide variety on for our customers. Some like hops, some don’t. We want to make sure you leave our taproom with a bier you are really going to enjoy.

NUVO: How has your moving into Indy’s northeast affected the growth and development of the area as a whole and around your close proximity?

Connor: We have some great neighbors here in the Schmoll Industrial Park. Great Fermentations homebrew supply is to our West, we have a really nice synergy amongst our customers. We get a lot of cross traffic; people who like to make beer at home usually like to enjoy a bier while they are making it. Movable Feast is a locally owned restaurant directly to our East. Their sandwiches are some of the best in Indy. We highly recommend the “Jerk Pork.” Limelight Coffee is also to our east. Liz Laughlin (former head brewer of Rock Bottom North) is the owner, and we are looking very forward to a relationship with her business. We have some new coffee bier recipes that we are going to brew soon. Indy Art Forge is to our south, Ryan Feeney does a lot of welding for us and has his own TV show, Modern Day Blacksmith. Fancy Fortune Cookies is to our north, you would know their tasty treats in our taproom; we have bowls of complimentary fortune cookies of all flavors for you to try while hanging out.

NUVO: What do you most feel you’ve accomplished for the greater good –general community and craft beer industry — as ‘pioneers’ in this corner of Indianapolis? [Serving both the ‘drive on way home patrons’ and those who stop by to taste and chat and make your taproom a meeting up place]

Connor: As far as local community, we participate in numerous charity events, way too many to name here. On the production side, our attention to detail in the process and ingredients along with strict quality control, and our ability to brew a very wide variety is what sets us apart. Since entering the Indiana Brewers Cup in 2011 we have won 50 different medals for our biers, and have been Brewery Of The Year in 2011 and 2012. In that same 4-year time frame, the next brewery with the highest medal count has 26 medals. The 2015 Brewers Cup is next month and we are very optimistic that we will do well at this year’s competition. We have also won two Great American Beer Fest medals and one World Beer Cup Medal. We are always striving to make ourselves better, to make the best beer possible. We don’t mind if we work 14-hour days to make that happen.

More at: or 317-253-2437


On to Triton

Triton opened on the Fort Benjamin Harrison campus at 5764 Wheeler Rd. in 2011 with head brewer Jon Lang and operations manager David M. Waldman at the forefront. NUVO asked Waldman to review Triton’s presence on the Eastside:

NUVO: What has been special about serving a patron base on Indianapolis’ northeast?

Waldman: Indianapolis' East side and Lawrence have been very supportive of our business. Much of our success stems from the groundswell of support we have gotten from our neighborhood. When we opened there were very few options nearby where you could take your children and have a craft beverage. Being family friendly in Lawrence was a strategic advantage. Now there are a number of options on the Eastside but our patrons still show us the same appreciation (and support) for our being here. We are very glad to be here.

NUVO: How have you built a brews menu based on the ‘likes’ of your core neighborhood patrons? How have you expanded the palate?

When we started many of our "regulars" were not what we would consider "beer geeks." Over the last almost four years, we have seen more and more of our patrons at beer festivals around the area. In many ways the palate of many on the East side have grown up with us.

NUVO: How has your moving into Indy’s northeast affected the growth and development of the area a whole and around your close proximity?

Waldman: It is hard to know exactly what impact we have had in the neighborhood. A large amount of development has happened around Triton Brewing Company. We have seen the construction of 220 apartments and condominiums a block away from the brewery. Two years ago, Blue Ribbon Logistics moved in immediately to our south. We are watching the construction of 74 homes immediately north and west of the brewery. In the last two weeks, we have seen Jockamo's Pizza open a new establishment two blocks away. There is a lot happening. We are certainly not responsible for most or any of it, but nothing was happening when we moved into Fort Benjamin Harrison nearly four years ago.

NUVO: What do you most feel you’ve accomplished for the greater good –general community and craft beer industry — as "pioneers" in this corner of Indianapolis? [Serving both the "drive in on way home patrons" and those who stop by to taste and chat and make your taproom a meeting up place]

Waldman: Another difficult question. From a community standpoint, we have created a place for craft beer enthusiasts to gather in the Fort Ben area. We have gotten very involved at Fort Benjamin Harrison State Park as a founding member of the Friends of Fort Harrison State Park. This has been a great vehicle for helping effect long-term improvements to a real neighborhood treasure. We have established the #Pink Ribbon Saison Fund to help support cancer charities and the Hometown Hero Fund to help support military, police, fire and emergency personnel charities. We also do our best to utilize our social media networks to help bring awareness and additional support to these causes.

NUVO: What has been your business model to best serve?

Waldman: We believe that in addition to exceptional beer, our patrons deserve an exceptional experience. We strive to exceed all expectations from our patrons. We are blessed to be living our dream and we want to share those blessings with our consumers and communities. Educating our staff, at all levels, about the products and processes has also been a considerable benefit. Ultimately it is about the quality and consistency of the product, but service and presentation is also critically important.

More at:; 317-735-2706


And Scarlet Lane

Scarlet Lane opened in 2014 at 7724 Depot St. in McCordsville. Co-owner Nick Servies took time to review Scarlet Lane’s presence in a community new to craft beer.

NUVO: How is Scarlet Lane developing a valuable presence/niche as part of the McCordsville/Fortville community?

Servies: We very much believe in supporting our community whenever possible. We are an added presence for Bastille Day, the Taste of Hancock County and other local festivals. We participate in a yearly festival benefiting the local Rotary Club and host several events in the Tap House for local non-profits to gain exposure and support in the area. This August we will provide support for the First annual Path to Fitness 5K run in McCordsville celebrating the completion of phase 1 of a multi-use path. We also donate all of our spent grain to local farmers. Most recently Fox Gardin Kitchen and Ale opened its doors in Fortville making for the only location serving draft in the town. The focus for them is to provide quality local food and drink options to the town of Fortville and its visitors. We have been able to compliment there menu of local ingredients with our beer; which is made in the community they are serving.

NUVO: What has been special about serving a patron base in McCordsville/Fortville?

Servies: The best part has been the high number of locals that visit our tasting room on a weekly basis. We quickly built a strong following within our community and have been able to hire locals in return to help grow our business. The McCordsville/Fortville locals are eager for more things to do on our side of town. We have been able to start that process with the brewery and events we host.

NUVO: How has Scarlet Lane's presence on the Northeastside helped grow craft beer in a previously unserved neighborhood?

Servies: The acceptance of craft beer in our area is a joint effort. We had immediate support from Simeri’s Italian and the Grill 2. Several locations around us had only national brands on draft when we first entered town. Within a few months those handles flipped to smaller regional and local draft handles, not just all of our beers but other craft breweries as well. With Triton Brewing around the corner, Scarlet Lane was able to add some voice to the area on the different styles of beer available. Jon Lang from Triton was instrumental in helping, that kind of camaraderie is infectious. When we tell our neighbors about how Triton helps us on a daily basis with supplies and other items it puts things into perspective on how close our community really is.

NUVO: How is Scarlet Lane developing a valuable presence/niche as part of the McCordsville/Fortville community?

Servies: We very much believe in supporting our community whenever possible. We are an added presence for Bastille Day, the Taste of Hancock County and other local festivals. We participate in a yearly festival benefiting the local Rotary Club and host several events in the tap house for local non-profits to gain exposure and support in the area. This August we will provide support for the first annual Path to Fitness 5K run in McCordsville celebrating the completion of phase 1 of a multi-use path. We also donate all of our spent grain to local farmers. Most recently Fox Gardin Kitchen and Ale opened its doors in Fortville making for the only location serving draft in the town. The focus for them is to provide quality local food and drink options to the town of Fortville and its visitors. We have been able to compliment their menu of local ingredients with our beer; which is made in the community they are serving.

More at :; 317-336-1590

Southeastside Growth

Final Gravity Homebrew Supply soft opening is scheduled for July 1 at 3131 East Thompson Rd. in the Carson Square shopping center. It precedes “a grand opening scheduled for August 12,” announced owner Bill Jimerson via email.

The new South eastside shop “will offer Indianapolis residents the opportunity to buy homebrewing supplies and offer beginning and advanced homebrewing classes. Special events and collaborations with local breweries can also be expected,” added Jimmerson, an award-winning homebrewer and creator of the
online craft beer resource and podcast, Indy Beer News.

“The sustained growth of the craft beer industry is proof there is a demand for quality full flavored beer. With the right supplies and ingredients homebrewers can produce the same high quality beers to enjoy. I look forward to being a part of bringing more of that to Indianapolis,” said Jimerson.

Initial store hours are Wednesday – Friday 10 am to 7 pm, Saturday 10 am to 6 pm and Sunday 11 am to 4 pm.

More at 317-231-5248.

Brew Link Supply in Fountain Square at 1139 Shelby St, Alley Suite currently is featuring homebrew kits for Mosaic hops-centric classic American ale and Galaxy hops-centric American pale ale.


Eastward on U.S. 40—report on a June 10-11 road trip with travel writer Elizabeth Musgrave

Richmond, Indiana, was a welcoming place for travelers from its beginnings in 1805, as the easternmost entry point along the National Road. Indiana beer historian Bob Ostrander in Hoosier Beer reports on the first tavern “kept by Charles W. Starr, a man of medium size and of Quaker faith.”

In 1816 “Ezra Boswell, a Quaker” settled in Richmond to brew beer and make gingerbread, until his death in 1831. The next brewery opened in 1837 with the Richmond newspaper hoping “the wholesome beverage [will] take the place of the burning whisky which is now so common.”

A succession of breweries followed and bottling works were established in Richmond and Cambridge City. Following prohibition Richmond’s brewing industry languished until St. Patrick’s Day 2010 with the opening of New Boswell by brewer Rodrick Landess and chief of operations Kiera Landess. They “hosted their Grand Opening at the 4th Floor Blues Club.”

Now at home in the reclaimed Loft building at the corner of N. 10th and North D streets, adjacent to The Kitchen at the Loft, their community presence was evident in the full tap room and patio and the stream of restaurant patrons picking up a pint at the bar and bringing it over to their waiting meals in The Kitchen. It’s a unique arrangement of "get your own" New Boswell on draft until The Kitchen has all the required licensing to pour from their own taps.

However, the world wide choice of craft brews in bottles and cans at The Kitchen is impressive; included is Upland Wheat Ale.

Dinner at The Kitchen on June 10th started with a welcoming ambiance and continued through a farm to table menu via a very fine kitchen staff under the direction of Chef Traci. The menu changes monthly according to what’s available locally, and expect sides such as Italian wedding soup, and Moroccan beet salad and sweet potato salad. The creamy mac n’ cheese side could be a meal. The shepherd’s pie featured New Boswell beer for a mouth-watering broth filled with meat, vegetables and covered with a cloud of whipped potatoes. The flatbread is made on-site as are two in-house breads; New Boswell’s Light Beer enhances one.

We skipped the all-too-tempting desserts in favor of sampling New Boswell’s line-up at the bar and caught up with brewer Shawn Davis. Landess was bartending and took time to chat.

The web description of the brewery as “small” is apt. It takes longer to get off the bar stool than to take the tour of the 2.5 barrel system with an open fire kettle, mash tun, hot liquor tank [really a hot water tank — one of those manufacturing misnomers], and eight 3-bbl fermenters.

In its fifth year of operation, New Boswell has expanded its on tap reach throughout the greater community and is poised to begin bottling. When I asked Landess why bottles over cans his reply was obvious to the locals—“Loyalty to family” who have been part of the area’s bottling industry for generations.

Especially pleasing were McFly’s Irish Red, Razzy Wheat that compares well with Oaken Barrell’s much-loved Razz Wheat, Peace Maker IPA with hints of pear, Emperor’s Imperial Stout imparting essence of a Rauchbier, a full-bodied Brown Ale and a pleasing Cream Ale. The root beer and ginger ale are rich-flavored.

Learn more at:

(The Kitchen is in the process of building a website.)


June 11 after attending the IN/OH Regional Tourism Conference we stopped at Olympian Candies at 625 East Main St. Founded in 1909 by Greek immigrant James Chagares, it remained a multi-generations hand-dipped chocolates business until 1999 when the mother-daughter team of Gail Bowman and Kim Mitchell bought the shop. Gail retired in 2005, Kim continues to make the original 1909 recipes and has added a line of her own creations, still using only quality ingredients. As with craft beer, quality chocolates impart layers of tastes and touch all the other senses. Greek crèmes are in a class of their own; a well-made bar of dark chocolate imparts a snap to the bite and fills the mouth with rich smoothness and a spark of bitter that’s as cleansing as a dry beer. Kim Mitchell is happy to chat and showcase the life passion she puts into each individually made confection. Every batch is tested for quality before earning the “Olympian” signature stamp on its bottomside. The shop itself is fragrant with the century-plus aroma of chocolate as a craft and art. Of course chocolate and beer are soul mates; both are to be responsively enjoyed.

More at:

En route home we stopped at 3415 National Road West for J&J Winery and Noble Order Brewery. The sprawling site is directly opposite from New Boswell’s compactness. Brewmaster Richard Shroyer was in the midst cleaning from a day brewing, so he popped in and out of the taproom to guide us through a lot of new tastes. Freya’s Chosen is a 900-year-old recipe calling for Juniper, Heather and honey [locally sourced] in place of hops, and smoked over Birch. It pours golden hued with a cream head and upfront Juniper nose. Acquired taste required.

More recognizable to the palate are the Furst Blood Orange Wheat Ale, Katapult Lager, Tobis Apricot IPA and the mead made out of wine.

More at:


Caring Brews

Bloomington Brewing emailed, “You asked and we listened. 10-Speed is here to stay year round!” Beer Advocate rates 10-Speed “95” on a scale of 100. The description is apt: “It’s golden-hued with earthy pine and tropical fruit notes rippling throughout each sip. Mosaic hops deliver their unique aromas of citrus and juicy pineapple with an invigorating finish of wheat bliss.” At 5.2% ABV, 25 IBU, it’s easy drinking.

BBC’s Back Country gets equal thumbs-up for taste and community benefit. A portion of all sales goes to the Indiana Forest Alliance. It’s a session India pale ale sweet with aromas of melon and earthy pine leading into sweet lemon and orange flavors and a spicy earthiness, with a nice lingering bitterness.

TwoDEEP brewed CzechShire Cat Czech Pilsner for HopCat's Pints for Paws campaign! During the month of July HopCat will be donating $1 from every CzechShire Cat pint they sell to the Humane Society of Hamilton County. You'll find this beer only at HopCat in Broad Ripple and in the TwoDEEP TapRoom downtown.

At TwoDEEP look at the north exterior wall for the newly painted murals by The Dump Buckets.

Flat12 Bierwerks Jeffersonville Taproom at 130 Riverside Dr. is hosting a fundraiser benefiting the Uplands PEAK Animal Sanctuary on July 31st, 4-11 p.m. For every pint of Walkabout Pale Ale and Dan Patch Wit purchased at the taproom, $1 will be donated to the Sanctuary.


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