On the topic of the Gordon Biersch restaurant/brewery outlet in downtown Louisville, I'll have more to say a bit later in the year, as my column in Food & Dining Magazine (3rd quarter, circa August) will profile it.
First, having been called upon to represent NABC in a "throwdown" evening at Biersch, with our Helles and theirs flowing at the same time, I had a wonderful time on Tuesday with beers, pizza and Nicholas Landers, who brews at Biersch.
Given my habit of antagonizing the peanut gallery with rote chants of "Death to Chains," there'll be an inevitable rejoinder alleging hypocrisy, or worse. But life isn't black and white, and localism is about principled shift -- and at Louisville's branch of Biersch, all the beers are brewed on site, and a greater degree of site-specific latitude than ever before is offered to Landers. I think his core portfolio of German-style lagers (and the occasional Teutonic ale) is delicious; meanwhile, he's doing an American-style Pale Ale and IPA.
In particular, if you like Rauchbier of the Spezial model, get over there now. Nick's made a fine version using Weyermann malt. There's a growler in the fridge as we speak, and it isn't expected to last very long.
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