Bier Brewery will be releasing bombers of Sanitarium Belgian Quad on Friday December 13th in limited quantities in celebration of their anniversary this year. Sanitarium won a silver medal during 2012′s Great American Beer Festival in the Belgian-Style Abbey Ale category. This event will also include 20 beers on tap including Hator (not sure what this one is, but it may be something new), Billy Baroo, Trippelle, 1.21 Gigawatts and more. The fun starts at 12pm, with pints flowing at 3pm, live entertainment from The Grinning Man, and food from Flavor Truck.
If you are looking for a reason to like Twenty Tap even more, now’s your chance. We dropped by to try Twenty Tap’s recently released American Pale and Brown ales today. There have been rumors floating around for some time that Broad Ripple’s popular tap house had brewing on their mind, but nothing was officially confirmed. Twenty Tap tweeted about their release this Friday.
Stop in today and try our brew!!! now pouring our American Pale and Brown! Bring an empty growler and fill it for $11. Our beer only !!!
— twentytap (@twentytap) November 15, 2013
Make sure and head by for a pint before they run out. Looking forward to some great new local beer in the area. Cheers!
I had the opportunity to join Bill Jimerson of IndyBeerNews, along with Zach Typinski of Oskar Blues Brewery, Cari Crowe of Mass Ave Pub, Evan Batt of World Class Beer, and Andrew Camp of The Biercast for an Oskar Blues tapping and live taping of Indy Beer News at The Mass Ave Pub. This was such a great time. We got to sample Mama’s Little Yella Pils, Dale’s Pale Ale, Old Chub – Scottish Style Ale, Deviant Dale’s IPA, G’Knight Imperial Red Ale, and Ten FIDY. These beers are very well put together, and interestingly enough, most of them that were served were no older than 2 weeks. Here’s the podcast:
Indy Beer News will be hosting the first of a quarterly series of discussions called Indy Beer Talks at the Tomlinson Tap Room on November 20th at 7:30. This upcoming event will feature Clay Robinson of Sun King Brewing, Jon Lang of Triton Brewing Company, Chris Sikich of The Indianapolis Star, and Jake Koeneman of Hoosier Beer Geeks and will cover industry growth, market saturation, and increasing competition in the craft beer world. Thanks again to Indy Beer News, Mass Ave Pub, and the panelists from this podcast for the great beer and conversation. Click here if you’d like to attend this event at Tomlinson Tap. This should be an awesome time.
There is a special place in my heart for high gravity beer. Brewing it is even better. But sometimes your grain bill can exceed the capacity of your equipment. If you’ve already tried this I’m sure you’ll understand the frustration. You smack your yeast pack, get your strike water ready, and then… DOH! TOO MUCH GRAIN! First world problems I know. Don’t let that stop you As long as you’ve got a decent pot there is still hope! Here are a few tips and techniques you can use to make big beers using small equipment.
1) Know Your Capacity
Hopefully you are reading this before you’ve already spilled grain all over the place. Knowing your mash tun’s capacity is CRUCIAL to make big beers. If you are trying to cram more than 13 pounds of grain into a 5 gallon mash tun you are in for a rude awakening Planning ahead when making a recipe, and taking into account the capacity of your mash tun will definitely reduce the amount cursing and last minute adjustments you’ll have to make to your batch. Here are some tools from the Green Bay Rackers Homebrew Club that will help you calculate the grain capacity needed for you recipes.
2) Make a Double Brew
Ok, so your mind may not be completely blown by this concept, but it does actually work. Double brews involve mashing a normal batch, then pulling off your wort and heating it back up to mash with new grain. This means you can take an existing normal gravity recipe, and make an Imperial style by by mashing new grain with the wort you pulled from your first mash. I’ve tested this with a wheat recipe I make and had great results. I want to say that I had an OSG somewhere in the ballpark of ~1.110. Once you’ve pulled off your wort a second time, you can actually sparge again for a small beer. This is referred to as parti-gyle brewing. It will make for a long brew day, but you get 5 gallons of Imperial style beer along with 5 gallons of a session beer of the same style without maxing out your mash tun.
3) Extend Your Boil Time
Extend your boil from 60 minutes to 90 minutes. Extending your boil time causes more water to evaporate, and concentrates your wort which ultimately increases your OSG. Boil your wort for 30 minutes, and then add your hops on your normal hopping schedule. Just remember that your beer will be sweeter and will likely need more hops for the same bittering effect as a 60 minute boil to counter that sweetness. Usually big beers are mashed at a higher temperature. This helps increase body, but also leaves longer chains of sugars which are recognizably sweet. This works great on pretty much any batch. Apologies for the rampant meme use
3) Use A Yeast Starter and an Alcohol Tolerant Yeast
There’s a lot of sugars floating around in a big beer. The best thing you can do for your batch is make sure you have plenty of hungry yeast. I usually create a yeast starter by boiling a pint and a half of water along with 1/2 cup of light dry malt extract for about 3 minutes. Quickly cool this down to room temperature in the sink (I usually just put the lid on my pot and place it in a sink full of ice water), and then I pour it into a 2 Liter flask and pitch my yeast. If you have a stir plate it works out even better. If you don’t make a yeast starter, I would recommend using at least two yeast packets if not more. Remember, you want an army of yeast cells to take on a wort higher than 1.080. Here are some charts from Lugwrench Brewing Company showing the alcohol tolerance of Wyeast and White Labs yeast strains:
Triumph the Comic Insult Dog got an all access pass to the Great American Beer Festival this year (Man I knew I should have pursued puppetry further). Either way, he got a chance to cut down craft beer enthusiasts, judges, and brewers alike. Enjoy!
“A microbrew connoisseur walks into a bar and he says to the bartender, “Give me your finest pumpkin ale, but make sure it’s not too hoppy.” So the bartender takes out a baseball bat and beats the man senseless while everyone cheers.”
Twenty Tap is hosting a Green Flash Brewing (San Diego, CA) tap takeover tonight at 5:00pm. If you haven’t had a chance to try any of their beers yet this would be an excellent opportunity. I’ve got to say that I’m a pretty big fan of Le Freak. Looks like they will have West Coast IPA, Saison Diego, Hop Head Red, Le Freak, Green Bullet, Symposium, GF Barleywine, Double Stout Black Ale, Cedar Plank, and East Village Pilsner.
Inside Indiana Business will be airing their Indiana Craft Beer Show on Friday October 11th. The episode was filmed inside Sun King, and features talks with Sun King, Three Floyd’s, and Bier Brewery.
Bottoms up! Move over Budweiser and Miller, there’s a craft beer movement and Indiana is getting more than just foam.
This week, a special edition of Inside INdiana Business coming to you from Sun King Brewing Company in downtown Indianapolis focused on the growing business of beer.
We’ll talk with some of the biggest players behind the Hoosier craft beer movement. The show airs in Indianapolis: Friday night on WFYI at 7:30 and Sunday morning on WTHR at 11. It can also be seen on a dozen other channels around the state
Find listings in your area here: http://www.insideindianabusiness.com/listings.asp
Haha, on a side note. Here’s Aric Hartvig chugging a beer