Indiana Beer Week: A half dozen Indiana-brewed guest beers and 10 house beers on tap at the Public House now.

After a grievously slow business period in late June, suddenly we caught fire last week, and on Monday afternoon (yesterday) there were something like eight empty taps staring back at me.

On most weeks, Monday's the main beer ordering day, so the depletions dovetailed quite nicely with efforts to have a half-dozen Indiana beers on tap during Indiana Beer Week. Here is what the foraging yielded:

Alpha King and Pride & Joy (Three Floyds; Munster)
Brugge Brasserie Tripel de Ripple (Brugge; Indianapolis/Terre Haute)
Upland Maibock and Wheat (Upland; Bloomington)
Shoreline Brewery SumCen Double IPA (Shoreline; Michigan City)

And, of course, there are ten New Albanian Brewing Company currently on tap: Bob's Old 15-B, Community Dark, Croupier, Elector, Farmhouse Saison, Flat Tyre, Hoptimus, Mt. Lee, Phoenix, and St. Radegund.

The Indiana Microbrewers Festival is this Saturday, July 19, and don't forget that there'll be a Rick and Jeff Tours motorcoach to it.

Draft Hoosier brews for Indiana Beer Week -- just not the ones I was expecting.

Don't forget: Rick and Jeff Tours motorcoach to the Indiana Brewers Festival this coming Saturday.

NABC/Rich O’s themed guest beer weeks are continuing throughout July. Today we were supposed to have unveiled four rare drafts from our brethren to the north, but it would appear that some things just aren't meant to be, so forget all about what I told you earlier.

However, don't forget the occasion. A new event, Indiana Beer Week, had been organized by the Brewers of Indiana Guild to celebrate the period (July 10-19) between the Indiana State Fair homebrew and professional Brewers Cup Competition (July 11 & 12) judging and the annual Indiana Microbrewers Festival (July 19). Accordingly, a brewery "swap" schedule was arranged and The New Albanian Brewing Company planned to put our assigned beers on tap today.

Unfortunately, the unexpected began occurring. First, owing to a miscommunication (my fault), I learned that there wasn't going to be a guest beer from Lafayette Brewing Company. Second, announced beers from Three Floyds and Brugge Brasserie fell through. Nothing could be done about it, so we've improvised, and the fallback plan is this:

We managed to get Shoreline Brewery SumCen Double IPA from Michigan City, so there's one.

We always have Alpha King and Upland Wheat on tap; that makes three.

Brugge sent Tripel instead of Black -- four.

On Monday I'll forage and buy a couple of Indiana microbrews to flesh out the lineup -- Wabash Valley (Terre Haute) and Barley Island (Noblesville) sound like reasonable candidates, and one from each takes us up to a half dozen.

You'll have to come back tomorrow to see what I decided to buy, and then give me until Tuesday to get all of it in order.

Damn. This turned out to be harder than I thought.

InBev to absorb A-B -- and it doesn't matter a single bit.

News from Reuters: InBev agrees to buy Anheuser for $50 billion.

Go ahead. Read this and other stories about the creation of the world’s largest beer maker, and if you find any bits of text that have the remotest thing to do with beer (as opposed to shares of stock), please let me know.

As the hypocrites clamor about the “American icon” Budweiser falling into the hostile hands of a Belgo-Brazilian consortium, I’ll do my best to suppress a yawn as big as distance between Budweiser and anything truly worth drinking, and remind readers that precious few people gave a damn during A-B’s march to the top, when its carnivorous tactics chewed up and spit out countless small, local competitors.

Swill-loving, America-first advocates please take note: Very soon none of the “big three” – Coors, Miller or A-B – will be independent.

The perfect time to switch to locally-brewed beer, don’t you think?

Reformulated Beak's Best to return to NABC draft lineup.

Yesterday I made reference to Beak's Best in a posting about the forthcoming Best Of Louisville bash.

Accordingly, it’s as fine an opportunity as any to revisit Beak’s and see what the future will hold for it.

Many of you already know that Beak's Best – named for my cousin, renowned scholar and traveler Don “Beak” Barry -- was the second ale brewed in 2002 by founding NABC brewer Michael Borchers. Originally Beak’s was intended to be a staple of the everyday draft offerings. For a variety of reasons, it didn’t work out that way, and Jesse Williams eventually refashioned it into what we now call St. Radegund, which in terms of style falls into the Extra Special Bitter (ESB, English style) category.

In recent weeks, with the Bank Street Brewhouse expansion underway, we began discussing the desirability of our having a “poundable” house ale for the taproom in downtown New Albany. At the same time, it was recognized that even if our desired niche in the Louisville metro marketplace would be bigger and bolder beers, we’d need something of a more introductory nature – rather like an English-style Best Bitter, lower in gravity (circa 4.5% abv), with an enticing hop nose, and without the heavier body of many other NABC selections. Community Dark fits the bill in some ways, although it may not be sufficiently well hopped to travel far.

The answer is Beak’s Best, recalibrated as a Best Bitter. It will be sold off-premise in kegs, and at the downtown taproom, we’ll it will be served exclusively in the cask-conditioned, hand-pumped version.

The formulation is being plotted, and artist-in-residence Tony Beard will be working on a fresh graphic design. Stay tuned.

BBC's APA "Best of Louisville", and NABC to be at the awards bash on July 24.

If I’m not mistaken, the last time Louisville Magazine included a best beer of Louisville category in its annual critics’ choice “best of” issue (which includes reader selections) was 2003, when NABC’s Beak’s Best was chosen by editor Bruce Allar.

I know … we don’t brew Beak’s Best any longer, but I’ll come back to that tomorrow. Instead, know that the best beer category returned this year, and Bruce picked the classic BBC American Pale Ale (original brewmaster David Pierce’s Main & Clay version) as Louisville’s best. You’ll get no argument from me, because Dave’s APA remains my preferred session ale.

See: To have and to use five great beers.

Each year, Louisville Magazine partners with the Kentucky-Southeast Indiana Chapter of the National Multiple Sclerosis Society to hold a Best of Louisville Bash. This year’s is at the Mellwood Arts complex on Thursday, July 24, and I’m happy to note that NABC will be there with samples.

While Mellwood is fresh in your mind, don’t forget the movie, food and beer project that’s on the drawing board for the center:

Coming soon: Louisville Vanguard Cinema ... and good beer there, too.

"Pub Snacks, Revisited" -- another NABC beer and food pairing, coming Monday, July 28.

Can it have been eight months since Josh Lehman and Andrew McCabe wowed us with the Creative Costume beer dinner?

"Creative Costume" beer dinner review: Multiple thumbs up.

They're back, and another innovative food and beer pairing will take place in Prost on Monday, July 28. It's called Pub Snacks, Revisited, and is intended to definitively answer the question of what beer best accompanies smores, anyway?

As an added bonus, the 28th also kicks off Dogfish Head Off-Kilter Sixers week.

Here are the facts:

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Pub Snacks, Revisited

A New Albanian Brewing Company (NABC) beer & food pairing, featuring Sous Chef Joshua Lehman and Pastry Chef Andrew McCabe, both of Le Relais Restaurant.

Rich O’s Public House
3312 Plaza Drive
New Albany, Indiana 47150

At Prost, the special events wing
Monday, July 28th ~ 6:45 p.m.

$50 per person ~ all inclusive, Reservations taken in advance at Rich O’s Public House or by phone:
(502) 939-6734– ask for Andrew
(812) 989-2321 – ask for Josh

Menu

Soup & Sandwich
Heirloom tomato bisque, cucumber, brioche grilled cheese
~NABC Saison

Mussels
Ginger, tamarind, coconut milk
~NABC Phoenix Kentucky Komon

Peach Pizza
Whole wheat crust, italian sausage, tellagio cheese
~NABC Elector (Imperial Red Ale)

Soft Pretzel
Gruyere, Jalepeno
~NABC Elsa Von Horizon Imperial Pilsner

Corn Dog
Duck sausage, Sweet Corn Mustard
~NABC Old Lightning Rod (Colonial Strong Ale)

Smore
Smoked Marshmallows, Graham Cracker, Spicy Chocolate
~NABC Jasmine the Mastiff (Sweet Stout)

Tonight at the Public House: Victory Brewing Company Flight Night.

NABC/Rich O’s themed guest beer weeks in July kick off tonight with Victory Flight Night.

We're celebrating the long overdue arrival of Victory Brewing Company beers in Indiana: Hop Devil, Prima Pils and Golden Monkey so far, with more to come in the future (Storm King, where are you? It'll be Gravity Head soon!)

Hop Devil, Prima Pils and Golden Monkey will remain on the guest draft board through the first two weeks of July, and tonight we’ll have Victory Flight Night. It's a ten-ounce (each) sampler of the three Victory drafts for six bucks, with a free 16-oz logo pint glass included. Of course, supplies of the glassware are limited; I think we have 36 of them in all, perhaps a few more. The promotion begins at 5:00 p.m. for the benefit of our post-work regulars.

See you there.

Jesse Williams on national television this morning.

CNN Headline News apparently picked it up from Louisville's WHAS-11. It's a piece on hop prices, and NABC's Jesse Williams comments.

Beer makers raise prices

Good work ... rotten topic!

Rick and Jeff Tours Indiana Brewers Festival

Jeff Gesser has reminded the Curmudgeon that the Rick and Jeff Tours motorcoach excursion to the Indiana Brewers Festival is a go. Note that local craft beer is included for the ride, along with lunch. As noted often in this space, Jeff and Rick have been doing these excursions for years, I've gone on several (most recently in June for a Reds-Red Sox game), and they're always great fun.

Indiana Microbrewers Festival
Saturday, July 19
Chartered bus, tickets to fest (more than 50 brewers on site), program, souvenir sample glass, and hand-crafted beers available on bus both up and back, along with sodas and water. Unlimited samples from 3:00 p.m. to 7:00 p.m. at the fest. We will also provide lunch. Cost $85 per person.

Will leave Louisville or New Albany around 11:45. For reservations and complete information contact Rick and Jeff Tours by calling 502-807-7531 or e-mail profgesser(at)insightbb.com

VIP Brewmaster's Dinner in Indianapolis on July 18.

The forthcoming Indiana Beer Week keeps getting better.

On the night before the guild's 13th annual Indiana Microbrewers Festival, a VIP Brewmaster's Dinner will be held, with a 7-course dinner pepared by Chef Greg Hardesty and Indiana microbrews to match. Proceeds to benefit the Red Cross for Indiana Flood Relief.

Here is the scoop.

VIP Brewmaster's Dinner
Friday, July 18
6:00 p.m. to 9:00 p.m.
OptiPark, 820 East 66th St., Indianapolis
$75 per person
Tickets at Broad Ripple Brewpub and Brugge Brasserie

Week of July 28, 2008: Dogfish Head Off-Kilter Sixers.

NABC/Rich O’s themed guest beer weeks are coming throughout July.

Week of July 28, 2008
Dogfish Head Off-Kilter Sixers

Starting a few months ago, all our good karma finally paid off thanks to a nice man named John, and selected sixth barrels of rare Dogfish Head specialties began crossing the threshold of Cellar # 3, NABC’s top-secret storage facility. All except one have never before been poured at the Public House. All of the following descriptions are from the brewery’s web site.

Aprihop
Brewed with luscious apricots and finished with whole-leaf hops. A "fruit beer for hop heads," according to Ale Street News. Fruity, citrusy, cedar, thirst-quenching.
7% abv … 55 ibu

Black and Blue
A Belgian-style strong ale fermented with blackberries and blueberries.
10% abv

Burton Baton
A blend of oak-aged English strong ale and our 90 Minute IPA. Citrus notes from Northwestern hops meld with vanilla notes from the oak.
10.0% abv

Immort Ale
Vast in character, luscious & complex. Brewed with peat-smoked barley, this strong ale is brewed with organic juniper berries, vanilla & maple syrup. It's aged on oak and fermented with a blend of English & Belgian yeasts.
11% abv … 40 IBUs

Palo Santo Marron (Holy Tree Brown)
An unfiltered, unfettered, unprecedented brown ale aged in handmade wooden brewing vessels. The caramel and vanilla complexity unique to this beer comes from the exotic Paraguayan Palo Santo wood from which these tanks were crafted. Palo Santo means "holy tree" and its wood is used in South American wine-making communities. This beer is a 12% abv, highly roasty, and malty brown ale aged on the Palo Santo wood. It was a huge hit at our Rehoboth Beach brewpub when first released in November of 2006, so it's coming back... into full production! At 10,000 gallons each, these are the largest wooden brewing vessels built in America since before Prohibition.

Red & White
A big, belgian-style Wit brewed with coriander and orange peel and fermented with Pinot Noir juice. After fermentation a fraction of the batch is aged in Oregon Pinot Noir barrels, and another fraction is aged on oak staves. The beer is blended together before packaging. This has been one of our most popular Limited Edition beers at both our Rehoboth Beach, DE brewpub and at festivals. It successfully marries the refreshing citrusy qualities of a Belgian-style white beer with the robust complexity of a bold red wine.
10% abv

Week of July 21, 2008: Carobs, Chestnuts, Chinotto & Chamomile: Italian Microbrewed Specialties.

NABC/Rich O’s themed guest beer weeks are coming throughout July.

Week of July 21, 2008
Carobs, Chestnuts, Chinotto & Chamomile: Italian Microbrewed Specialties

Italy is indisputably Europe’s newest craft beer frontier, with dozens of innovative artisanal breweries coming into existence during the last decade. Courtesy of the groundbreaking importer B. United International, the Public House will be featuring four newly available Italian microbrewed specialties, none seen before on draft in metropolitan Louisville, and each with a twist. The following descriptions come from B. United’s web site.

Chocarrubica
Birrificio Grado Plato … Piedmont region
Malts: Pale malt, Vienna malt, dark malts, oat malt {over 30%}
Spices: Venezuelan cocoa beans, carob
Hops: HallertauerAlc/vol: 7%
Chocarrubica is a top-fermenting oatmeal stout creation of deep black color. The adding of Venezuelan cocoa beans, carobs from the island of Sicily, and large amount of oats {over 30%} gives this unusual Italian creation its silky, chocolaty, and roasty character.

Strada San Felice
Birrificio Grado Plato … Piedmont region
Malts: Pale malt, Vienna malt
Spices: Piedmont chestnuts
Hops: Kent Golding, Saaz
Alc/vol: 8%
This 8% alc. amber-colored beer, is actually bottom-fermented. The flavor and aroma of local chestnuts gives Strada San Felice its original and distinctive personality. All the chestnuts are grown in Piemonte, in a very famous area for chestnut trees. They are then dried over a wood-fire. It pairs well with traditional autumn and winter cuisine such as game and stews.

Seson
Piccolo Birrificio … Liguria region
Spices: Juniper, chinotto peel, coriander
Hops: Hallertauer
Style: Saison
Malts: Pale malt, Vienna malt, wheat malt
Seson, rated Italian’s best Saison-style interpretation in 2006, is spiced with, among others, chinotto {a small bitter citrus fruit, which is now under the protection of the Slow Food organization), and matured in Chardonnay wooden barrels.

Appearance: Big yellowish foam, orange-golden color
Aroma: Citrusy, touch of lemon and lime, grainy
Flavor: Pronounced citrusy notes, turning bitter {chinotto influence!} and tart , very well balanced against its malt sweetness
Finish: Blend of citrusy, bitter-tart character lingers forever

Chinotto: small bitter citrus fruit from the chinotte {myrtle-leaved orange tree}. It grows in the regions of Liguria, Tuscany, Sicily and Calabria. It is of bitter and sweet taste and often served as aperitif to open the palate.

Nuovo Mattina
Birrificio del Ducatio … Emilia Romagna region
Style: Italian saison style
Malts: Pale malt, unmalted & malted wheat malt, oats, rye malt
Hops: Hallertauer, Chinook
Spices/fruits/herbs: Coriander, ginger, green pepper, chamomile; licorice
Alc/vol: 5.9 %

Week of July 14, 2008: Draft Hoosier Brews for Indiana Beer Week.

NABC/Rich O’s themed guest beer weeks are coming throughout July.

Week of July 14, 2008
Draft Hoosier Brews for Indiana Beer Week

A new event, Indiana Beer Week, has been organized by the Brewers of Indiana Guild to celebrate the period (July 10-19) between the Indiana State Fair homebrew and professional Brewers Cup Competition (July 11 & 12) judging and the annual Indiana Microbrewers Festival (July 19).

Beginning on July 14, The New Albanian Brewing Company will have a quartet of Hoosier brews on tap to celebrate Indiana Beer Week. The following beers are confirmed, and there may be room for a couple of others, too.

Brugge Brasserie “The Black” (Terre Haute/Indianapolis)

Lafayette Brewing Company Eighty-Five IPA (Lafayette)

Shoreline Brewery SumCen Double IPA (Michigan City)

Three Floyds Alpha Naught (Munster)

Week of July 7, 2008: Victory Brewing Company Drafts (Finally) Invade Indiana.

NABC/Rich O’s themed guest beer weeks are coming throughout July.

Week of July 7, 2008
Victory Brewing Company Drafts (Finally) Invade Indiana

All three of the Victory Brewing beers cleared for sale in Indiana are pouring at the Public House: Hop Devil, Prima Pils and Golden Monkey will remain on the guest draft board during the first two weeks of July. On Tuesday, July 8, we’ll have Victory Flight Night … a ten-ounce each sampler of the three Victory drafts, with a free 16-oz logo pint glass included (supplies limited). The promotion begins at 5:00 p.m.

NABC/Rich O’s themed guest beer weeks are coming in July.

Much time has been spent recently beating the drum about NABC's house beers, but of course we're still serving great beers from America and abroad. Rather than hoard everything for the periodic festivals, I've decided that it might be more fun to throw a few kegs on the board during July (and August, but I haven't gotten there yet) and see what happens.

Here's the overview. The specifics will follow over the next couple of days.

Week of July 7, 2008
Victory Brewing Company Drafts (Finally) Invade Indiana
Hop Devil, Prima Pils and Golden Monkey on tap, and Victory Flight Night on Tuesday, July 8.

Week of July 14, 2008
Draft Hoosier Brews for Indiana Beer Week
A new event, Indiana Beer Week, has been organized by the Brewers of Indiana Guild. NABC will have a quartet of rare Hoosier brews on tap.

Week of July 21, 2008
Carobs, Chestnuts, Chinotto & Chamomile: Italian Microbrewed Specialties
Four newly available Italian microbrewed specialties, none seen before on draft in metropolitan Louisville.

Week of July 28, 2008
Dogfish Head Off-Kilter Sixers
Selected sixth barrels of rare Dogfish Head specialties.

Stay tuned ... details are following.

NABC holiday hours, Victory beers on tap and Thomas cherry cider.

First, the holiday closing news.

NABC, Rich O’s and Sportstime will be closed this coming weekend (Friday, July 4 and Saturday, July 5). Since we’re always closed on Sunday, it’ll be a three-day break, with the annual employee picnic slated for Saturday.

Our last business day this week is Thursday, July 3. Get what you need by then, or do without …

Note that currently all three of the Victory Brewing beers cleared for sale in Indiana are pouring at the Public House: Hop Devil, Prima Pils and Golden Monkey.

Know also that for a short time (two kegs) we’ll be the only establishment outside of Madison, Indiana to be serving the Thomas Family Winery’s excellent Cherry Cider on draft. It’s the same as Gale’s Hard Cider, with cherries added; balanced between tart and sweet, and highly poundable during hot weather.

Bank Street Brewhouse in the Scene.

The Louisville Courier-Journal included a mention of the Bank Street Brewhouse project in Saturday's Scene publication. The author is Steve Coomes, with whom I had a delightful conversation last week.

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A new New Albanian taproom in October

Roger Baylor has a terrific problem on his hands. As one of three owners of The New Albanian Brewing Co. Pub & Pizzeria (formerly known as Rich O's and Sportstime Pizza), he's faced with business so good that his location at 3312 Plaza Drive in New Albany, Ind., is bursting at the seams.

"We literally have no room left to grow, so we knew we had to do something about it," Baylor said.

That something will come in the form of the New Albanian Brewing Co. Bank Street Brewhouse (415 Bank St.), a brewing and distribution center fronted by a taproom set to open in October in the city's reawakening downtown. (The building was built in 1919 and formerly housed a Rainbow Bread bakery.)
The taproom will seat 50 inside and 30 outside in a beer garden. Long-term plans call for a rooftop beer garden seating 150.

The increased brewing capacity will launch keg sales to select bars and restaurants in Louisville, Indianapolis and Bloomington, Ind. Brews sold at the taproom will reflect that being produced for keg sales, but Baylor said "new one-off beers" also will be brewed and served there.

Unlike Rich O's, which has a broad, pizza-centered menu, the Brewhouse will serve a limited menu that's simpler to execute and reflective of the fare sold at the Belgian cafes Baylor enjoyed on visits to Europe.

"(Rich O's) got to be so famous doing others' beers that it wasn't always easy to showcase our own beers, which we want to do now," he said. "That's also part of why we want to do less food. We want our beer to be the main focus, like it is in a Belgian cafe."

A Louisville Restaurants Forum discussion on good beer and Marxist theory?

I took some hits in a recent thread on the Louisville Restaurants Forum.

The original topic was a perennial on the board: Whither chain restaurants?

Robert S,, who is the incessant, resident trollish advocate of chain-think, opened with a glowing report on the financial condition of Texas Roadhouse during tough economic times. I responded, and in the customary fashion of such discussions, matters proceeded to mutate beyond peanut shells and franchise dining, into a consideration of the merits and demerits of my public interface ... in the context of Marxist theory.

Which, of course, indicates that the same people differing with me because of “personal” attacks on Robert began positioning precisely the same “personal” grenades and lobbing them in my direction … but that’s fine by me. I’m a public figure, and that’s the way it is.

Those participating in the debate are known, named humans, too, and we’re all on a level playing field in a place where anonymity isn’t permitted. Robin Garr runs a classy joint.

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Steve H

We only selectively eat at chain restaurants. But we will not feel guilty when we do. Many in this forum praise our local Mexican food mini chains. I find them wanting in many aspects, but there are a couple that know how to make a GOOD frozen margarita, which I dearly love. (I'm hoi poloi, so sue me; or ban me from the forum).

So, what's the difference between Texas Roadhouse, and these Mexican Mini chains? If Ernesto's starts opening locations in other cities and states will we have to hate them too? Do folks here hate Texas Roadhouse because they are more successful? Can someone enlighten me as to the rules here?

Now, from my perspective, if Robert is a troll, Roger is a much bigger troll. I love brewpubs. LOVE, LOVE, LOVE them! My wife doesn't like going, so it is a rare treat for me. Roger's place should be my Mecca. But there is an elephant in the room that gives pause: Roger's disgusting elitist attitude. This is usually expressed about certain kinds of beer the obviously stupid people who drink them.

Here's an evil genius that has somehow managed to create a synthesis between Marxist analysis and beer gastronomy. Enjoy a Bud Lite? Then you are a victim of false consciousness, obviously brainwashed by the evil capitalist corporate elite. Give me a boulder-sized break. If there is any one here that deserves mocking, it is indeed Mr. Roger Baylor.

So, if I managed to gather up a friend to go to the pub who likes Bud Lite. And only drinks Bud Lite. Has tried other beer, but still, only likes Bud Lite. And he is even smart and shows no signs of "False Beer Consciousness", why should I bring him to Roger's place knowing that he is fundamentally unwelcome? And worse, to be condescended to?

This is the hospitality industry. Right?

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John H

We had lunch at NABC yesterday. The pizza was great as well as the brew. What we found interesting was that our server told us that most the guys that work there tend to drink Miller Highlife?

Yes, this was just one guy that told us that, but why ... when you got all that good beer around you?

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Roger

Elitist? Absolutely. No apologies for telling it like it is, or for taking my life's work seriously.

Not stupid. Ignorant. There's a difference.

Not unwelcome ... entirely welcome to learn something about the way things are.

Other than those three misconceptions, I accept the criticism. When Robert learns to articulate in this fashion, I'll take him seriously, too.

(As for the High Life employees) Point taken. It's like children rebelling against their parents for the sake of rebelling, and not because there's an actual point to it. But, even if they're hesitant to admit it, they work hard and know enough about the beers to convey the needed information when asked.

Along these lines, it's always struck me as ironic that smoking bans are about workplace safety, and probably 90% of our employees smoke. Verily, conundrums make the rocking world go round. Hope you enjoyed the lunch!

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B Smith

I think part of this is a lesson in how people want to be talked to and dealt with as a potential customer.

I moved here as the bar manager for Fox and Hound. At first, I was going to remove the BBC tap because of the BBC Brewery down the street. It was going to be a simple business decision not to remind people that if they liked BBC, they could leave my establishment and drive 2 miles to get a wider variety. My Mo Moorman rep sent in Phil from BBC, who passionately explained what they were all about and introduced me to Hell for Certain. His honest passion towards the cause prompted me to keep it and start selling a ton of Hell for Certain. I can get behind another man's conviction when I'm treated as an equal.

If someone wants to preach at me or talk down to me, I'll just go to liquor barn or whole foods to get my Schneider Aventinus, Bell's Two-Hearted, Unibroue (most varieties), etc... It's probably safer to drink at home and watch a televangelist.

Roger-I hope you choose to refine your approach to endear more people to the cause. It is a worthy one.

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Steve H

It is possible to be elite without being an elitist.

As I noted with one example, there are people that have tried many different beers, but still prefer Bud Lite. That removes ignorant from the list. Unfortunately, given your preferred Marxist/Beer Gastronomy taxonomy, the only classification remaining is stupid.

They are only welcome if they can cheerfully tolerate being considered stupid for enjoying mass market beer.You are free to promote and carry on your business anyway you wish, even though it limits my opportunity to ever visit your establishment. This is your choice, and it's obviously working out for you. Congratulations on the new operation. Seriously.

It amuses me that Robert is considered the troll and you're supposedly the considered and balanced poster. Hilarious!

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Roger

The time I spend teaching beer to those willing to be educated about beer is fairly extensive. However, because this isn't the public schools, I try as hard as I can to weed out those who don't wish to be educated, because it's a waste of my time. When they're ready -- if they're ready -- then so am I.

Does my own establishment benefit from it? Of course, but so does everyone else selling good beer, and the more places that sell good beer, the longer the list of places I can go an enjoy a busman's holiday. It's regrettable that a lover of good beer can't patronize certain establishments because they won't carry one of several thousand brands of beer available on the market.

But don't humans survive on the planet because of adaptability? Why reward non-adaptability? The broader my range of tastes, the more habitats I can visit and enjoy. Besides, as I've noted before in this space, it's very simple. We sell four kegs of Spaten Premium Lager each and every week, year round. If a Bud Light drinker cannot drink Spaten, he or she really has no business drinking beer. Spaten is a worthier substitute than most, and I'm fairly confident that roughly 95 out of 100 Bud Light drinkers in a BLIND taste test wouldn't know the difference.

Considering all that, why should I be unduly bothered by the 5% who can't adjust, when I can please the 95% who can and do?

And, while I'm at it, if anyone can explain what Marxist-anything has to do with my espousal of niche market capitalism, please enlighten me. Takers? Anyone?

The Red Room exists to annoy stuffed shirts, not because I'm a Communist. I travelled quite a lot in Eastern Europe when it was Communist, and the goal was to make everything alike. My goal is to have differences. Seems to me that chain-think is far more socialistic than what I practice, seeing as the gift cards for chains will be sold in other chains, and soon we'll all dine & shop in the same six places owned by the same corporate entity. Just like in Bulgaria, circa 1987.

Finally, note that I, like (Chef Dave) Clancy, have defended Robert's continued presence here, and on more than one occasion. I don't think he should be banned. At the same time, when he insists on posting trollish blather, I'm more than happy to answer. Turn the other cheek isn't something that I do very often.

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Steve H (on the “synthesis between Marxist analysis and beer gastronomy”)

I'll be happy to explain. It is beyond your comprehension that anyone would like Bud Lite. (It is also beyond mine, but hey, different stokes).

Since you can't comprehend anyone liking Bud Lite, you have to rationalize the reason why they like it. The way you do is to claim that they are victim of mass market homogenization and marketing. In other words, they don't really like it, but they think they do because they have been capitalistically repressed with False Consciousness.

This is a type of Marxist thought, because the mass-market beer drinking proles, only support capitalism (Bud Lite), because of their False Consciousness, oppressively imposed by the capitalistic overclasses. If it wasn't for this, they would abandon capitalism and see the beauty and light that is communism (craft beer).

The problem with the whole concept, is that people are perfectly able to think and make judgments on their own. In fact, it is perfectly reasonable for someone to consider the facts, and decide that they really like capitalism (Bud Lite) better than communism (craft beer).

There is no reason to say they are unenlightened, ignorant, stupid, or suffer some kind of mass-media induced false consciousness to explain why that is. One could just give due respect to their decision that they see capitalism (Bud Lite) as their better, informed choice over communism (craft beer).Folks of good conscience can disagree about beer. There should be room in your worldview for that fact, without assuming that they are ignorant or brainwashed by mass-marketed culture.

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John M

Roger's original topic did have at least something to do with the local restaurant scene. Several of the others that followed did not. Robert is insulted fairly regularly, with the term troll most commonly used. I'm not sure if he is trying to cause arguments or not, but personal insults should never be acceptable. Yet they are, and these insults matter. Like Steve H, I'm the type of person that should be a prime customer for Roger's business. I choose not to go there for the same reasons that he articulated (far better than I could.

It's worth noting that Roger's alternative to Bud Light, Spaten, is owned by the company that is trying to buy Anheuser-Busch. If they succeed and Spaten & BL are sister brands, then what do you serve the simpletons?

Another comment that express my thoughts comes from Anna C:

"I haven't posted much at all since I joined the proper forum, and it's this kind of back and forth that really turns me off from posting on this forum. This thread is a perfect example. Any chef/owner who posts on something like this makes me think about where to use my dining dollars."

Here's an example of how this worked with me. On Sunday, my buddy & I left Churchill Downs and wanted to go get something to eat. We drove up Third street and turned onto Oak. We had a brief conversation about going to Carly Rae's and I didn't want to. Why? I don't like the philosophy & attitude of their new chef (Clancy).

I never patronized his place in New Albany for the same reason. Business owners & their employees have every right to post their opinions on this site. They can also treat people however they want to within the rules of the forum. They should know that their personal viewpoints can have a direct bearing on their business and it may not always be good.

---

Roger (summary not posted on line)

With respect to “false consciousness” and its application to Marxist theory, the article cited by Steve H notes clearly that Karl Marx himself did not use the term, although subsequent Marxists did. Those using the term in a Marxist sense would necessarily apply it to economic circumstances and the “prevailing mode of production,” i.e., capitalism.

There are reasons why it’s a considerable stretch to apply “false consciousness” and Marxist theory in general to a discussion of beer choices.

I’m accepting free choice in the economic sense as a given. No one, least of all the Publican, is debating the veracity of an open society filled to the brim with choices.

No one, least of all the Publican, is suggesting that a “‘correct’ perception on the falsely conscious” be imposed by force, only that wider educational opportunities invariably improve the economic, social and cultural context for all citizens. If I were to suggest force, it would be in the form of something that denies Bud Light to all, not just to those walking through the doors of my own establishment where, as we’ve seen, alternative choices are available.

Rather, I prefer to see Bud Light whither away.

That’s the Marxist part, Steve.

Thanks to Matt, a fine Flossmoor Station Pullman Brown Ale.

On Monday, I had the pleasure of meeting Matt Van Wyk and family. They were in route from Illinois, where Matt brews beer at Chicagoland's award-winning Flossmoor Station Restaurant & Brewery, to Roanoke, Virginia ... and like all the rest of us, looking to hit as many good beer places as possible along the way.

Flossmoor Station web site
Flossmoor Station blog

Totally delightful folks, and I'd wish there had been more time to spend with them. Matt gave me two 22-ounce "bombers", one of the "Brewer's Whim" IPA and the other Pullman Brown Ale. Both were great with a homemade ploughman's plate last night, but special praise (by my standards) goes to the brown ale, which is brewed with molasses. To know me is to know I'm not a great fan of brown ales ... yet I could spend some time drinking this one.

There's much to savor in the Pullman -- maybe some chocolate, maybe some hazelnut, and probably more hops than you'd imagine to balance the dessert character. I was drinking this one fast with an unexpectedly delightful hydroponic sliced tomato grown in Laconia, Indiana of all places ... and some Kalamata olives with just a touch of sharp cheddar ... yummers.

The cheese made me think of Madison, Wisconsin and the forthcoming Great Taste of the Midwest ... and Matt Van Wyk says we'll see him and Flossmoor again at the fest. Marvelous. I'll bring the squeaky cheese curds ...

NABC in the local newspaper.

New Albany Tribune reporter Daniel Suddeath did a nice job with this article in yesterday's newspaper.

NABC to open downtown New Albany Brewhouse by fall

I think John's comments about cans may have been in jest, because it makes more sense to me to have bombers, but in fact we really haven't decided yet about small-scale bottling and canning options. The big thing's the draft.

I'll try to have a more detailed update within the next few days. At the moment, it's mostly about bucks and where to find them.

NABC at the 2008 Indy Brew-Ha-Ha for Phoenix Theater.

Today I'm turning it over to my associate, John, for a report on the past Saturday's Brew-Ha-Ha in Indianapolis. Wish I could have gone this year ...

----

By John Campbell

Jared, Tony, and I loaded up the Sweet Chrysler rental ride last Saturday and headed north for the annual Indy Brew-Ha-Ha. The Brew-Ha-Ha is an incredible block party and craft beer festival in the heart of Indy's Mass(achusetts) Avenue Arts District. It is also an annual fundraiser for the Phoenix Theater and a great excuse for us to hang out with our friends and fellow beer enthusiasts in Indianapolis.

We left early so we could stop for lunch at Oaken Barrel in Greenwood. As usual, the food was good, the beer was good, and the atmosphere was just what we needed to relax before the show. I had a Hommel Bier, something I'd never seen brewed there before. It was a refreshing change of pace from the standard American microbrew fare. Tony had the Snake Pit Porter and still swears our 15B is better than any other Porter in the world. Jared had the Superfly IPA, 100+ IBUs = happiness in a glass.

We arrived on time (really, we did), set up our brand new easy-up tent, tapped the kegs, hung some banners, and commenced drinking.

I grabbed my camera and headed out to annoy as many people as possible. It didn't take long. I was taking a few photos of our "A New World Is Possible" banner - one of Tony's many artistic endeavors - when I was stopped by a few of the festival volunteers (shown below at left) asking why I was taking pictures of the police cars and what my "These Machines Kill Fascists" shirt meant.

"Are you a political activist or something?" they asked in a most bothered way. After I explained that I was with the New Albanian Brewery and what the shirt means to us, they smiled, laughed, and we had a beer.

The gates opened, the crowd flooded in, and the rain began. We were happy to have a tent. Luckily, the shower was brief and kind of invigorating. The sun came out and the rest of the day was beautiful. The people at the festival were just the kind of crowd we like: educated, unbiased, craft beer supporters that truly appreciate what we do. Often is the case at festivals that we spend much of the day saying, "I'm sorry, we don't have any light beer. The booth over there has a great wheat beer. You'll love it. Next!"

Less than 10 minutes after I was detained for questionable camera activity, a wonderful lady (below) stopped her husband and said "Oh, look," pointing at our t-shirts for sale. It's like the Woody Guthrie thing." Ding! Ding! Ding! We had a winner! She truly earned the first free t-shirt of the day. It turned out that her husband (also shown below) plays in an acoustic band and would love to play at our brewery. "We'll play as left as you'll let us," he said. We'll be seeing them again.

Many of our friends were there: John Hill, owner of Broad Ripple Brew Pub (Indiana's first and oldest operating microbrewery), Jeff Eaton and his Barley Island gang, Veronica from Bell's Brewery, Mat Gerdenich (below) with his motley crew of Cavalier Distributing guys, Aaron from Stone Brewery, Christian from Two Brothers, and many, many others.

We took a pin of Flat Tyre that Jesse (our other brewer) and Jared had been aging in an oak J.W. Lee's Harvest Ale Calvados Cask for three months (below). I think they wanted to age it a little longer but, as Jared put it, "What the hell." We knew it would go fast, so we decided to wait until 4:30 to knock the bung out. As predicted: gone in 19 minutes. I had about 2 ounces and it was perfect. It had taken on enough of the barrel to show the apple brandy tartness and a hint of oak. Keep tabs on our upcoming festivals, and don't miss out; you never know what Jared has hiding in the cellar. We'll always try to bring something special.

Phoenix, our Kentucky Kommon, was the first keg to blow, followed by 15-B, Hoptimus and Elector. Fortunately, Jared brought an extra keg of Hoptimus so we ended the day on the right note.

All in all, the Indy Brew-Ha-Ha was a tremendous success. We can't wait to do it again next year. And, above all, we want to thank our ever-growing army of New Albanian loyalists. We do this for you!

Sweet Chrysler, comin' for to carry me home.

Room with a Brew: Ogle Center's Bier Prost 2008 this Friday at Caesar's, and here's the deal.

The complete story of Bier Prost 2008 comes to you below in the form of the official press release from the Ogle Center.

As with the previous two Ogle/Bier prost events at Caesar's, I've had a hand in organizing the beer selections. The new twist this year is that we've grouped the world beers around the world food stations, which is to say that instead of going to the Mexico table and finding Mexican food prepared by the Caesar's cooking staff alongside all Mexican beers, you'll find the Mexican food and beers from various locales that I think might accompany the food.

There'll be six such groupings: America, Asia, England, Germany, Mexico and Desserts at large. There'll also be a sampling-only "local micro" table with NABC and BBC beers.

There's a catch from my end: I can't attend owing to my 30th high school class reunion, which I'll be hosting Friday night at the pub. The event still sounds like fun, and I recommend it.

NEW ALBANY, IN, (June 11, 2008) - Cheers! It's time for Bier Prost 2008 at the Ogle Center.

The Paul W. Ogle Cultural and Community Center at Indiana University Southeast is toasting summer with Bier Prost 2008. For the price of admission, the event offers.

*Showcase of 50 beers and accompanying food from around the world

*Bier Prost guests can taste-test beer from their own limited edition tasting mug

*Dance the night away to local artists - The Wulfe Pack

*Enjoy a Live Auction by T&S Auction Services - bid on items ranging from a full can of Billy Beer to Bruce Fox art pieces to a priceless pendant necklace which was mined from Mt. Kilimanjaro.

Bier Prost 2008 will be held from 6 to 10 p.m., Friday, June 27, at Caesars Colosseum. Tickets are $50 per person, $175 for a group of four, or $350 for a group of eight. All funds raised from Bier Prost 2008 will go to support the Ogle Center. Contributions allow the Center to continue arts programming for thousands of guests each year, including the more than 12,000 children who take part in the Chase Children's Series and other performances.

Attire is drinking casual so khakis and sneakers are acceptable and encouraged.

For more information on the event or ticket sales, call Michaleen Ogden at (812) 941-2526 or e-mail her at mmogden(at)ius.edu

Hoping I can live up to this advance billing.

From Becca at Bluegrass Brewing Company (East, Shelbyville Road) comes notice of where I'll be on Sunday afternoon. It's a very generous introduction, and I'm happy to have lived long enough that most people have forgotten my wild younger years.

Stop by if you're in the neighborhood. I'll have growlers of selected NABC beers

This Sunday we will be welcoming the wonderfully talented Roger Baylor of New Albanian Brewing Company to provide us with delicious brews from across the bridge for our June tasting. The meeting will start at 2 pm this Sunday. Don't miss out on this one--Roger is an incredibly interesting man and this meeting will be absolutely delightful!

Cheers, Becca

Upgrade now complete: “Everyday” guest imported draft selection at the Public House taken up a notch.

Corey poses by the newly completed front draft box makeover at the Public House. All the beers listed below are on tap, and all of them, or sister brands, are intended to be on tap all of the time from now on. This brings the total number of spouts at the Public House to 38, including the handpull, which isn't always operational. Current totals: 16 permanent guests, 10 New Albanian drafts, 10 rotating guests, 1 root beer and the unoccupied hand pull.

Aventinus Weizen Doppelbock

Chimay Tripel

Delirium Tremens

Rodenbach Grand Cru

Saison Dupont

Schlenkerla Marzen

St. Bernardus ABT 12

Coming soon: Louisville Vanguard Cinema ... and good beer there, too.

When you look in the dictionary under “adaptive reuse”, there should be a picture of Louisville’s Mellwood Arts & Entertainment Center, now comprised of 360,000 square feet of arts-related space located in what used to be the early 20th-century complex of the Fischer Meat Packing Company, including studios, galleries, retail shops and rehearsal spaces. Mellwood Arts is a sprawling warren of testament to the power of creativity, and long may it surprise and prosper.

The latest addition to Mellwood Arts is on the drawing board: Louisville Vanguard Cinema.

The Louisville Vanguard Cinema, the only local dine-in, drink-in, dual-screen independent cinema is counting on the public to make the dream a reality. Cities across the country from Austin, Chicago, and Portland to Asheville NC and Springfield MO have their own cinema drafthouses showing quality artistic films – why not Louisville? Don’t we deserve to join their ranks?

The web site provides this encouraging quote from German writer, playwright and director Bertolt Brecht:

"A theater without beer is just a museum."

Back in 1989, I spent evenings during the month of August drinking tasty Wernesgruner Pilsner not too far away from Brecht’s Berliner Ensemble theater, and so I feel qualified to add that in this day and time, a theater with swill alone is just another place to pay homage to the nefarious megabrewing multinationals.

Luckily, we're told more:

The food will be innovative - often reflecting the themes of the current film offerings. The food, spirit, beer, and wine choices will feature local and regional production.

Now that's soundtrack music to my ears. "Local and regional production" firmly implies craft beer, and you know I’m for that.

In fairness, I was treated to a bit of insider's information about this project in the run-up to the unveiling, and by all accounts it's a keeper, indeed. Let’s hope they find the backing needed, and I'll just say that I’m looking forward to food and beer that match and enhance the overall cinematic theme, and may well have to begin watching more movies.

Victory drafts coming to NABC/Rich O's.

It took a while since my first and only visit to Downingtown, Pennsylvania in 2002, but Victory Hop Devil finally is on tap at the Public House. It will be followed by Prima Pils and Golden Monkey once there are openings, and all three may be pouring at the same time this weekend if things work out.

Victory's beers are coming into Indiana courtesy of World Class Beverages in Indianapolis, and we can only hope the spigot remains open (see Anderson Valley lately? In Kentucky, but apparently not yet back in Indiana).

Bizarrely, the last time I had Hop Devil on draft was at the 1516 Brewery in Vienna ... that's Austria, folks, and therein lies a now famous tale: "Mr. Phillips, I presume?" (Part 2 of 2).

Victory Brewing's website

Bier Prost at Caesar's on June 27th.

Take me out to the ballgame: More about sports concessionaires, blatant extortion and non-competition.

A month or so ago, I reported on my experience at Great American Ballpark in Cincinnati:

Sports concessionaires, blatant extortion, non-competition … but a good beer, anyway.

I edited the preceding into a "Mug Shots" column for LEO: Mug Shots: A fair price? (May 14, 2008).

The follow-up appeared this week: Mug Shots - Your beer is The Man (June 11, 2008).

In it, my parentage is questioned by an angry Anheuser-Busch representative. He should consider reading the book about the Busch family before impugning my origins, but no matter; he'll soon be taking orders in Flemish and taking his fries with mayo.

On Sunday, we're headed back to the Queen City to see the Red Sox play the homestanding Reds in interleague play. There should be time to visit the Hofbrauhaus in Newport before settling into the right field seats and cradling a few $7.75 IPAs ... assuming they're still there.

Happy Hudy time, anyone?

Lost River Market & Deli in Paoli, Indiana.

We took a field trip today to West Baden Springs and French Lick, which are adjoining "jazz age" resort and spa towns in south central Indiana. There'll be more about these places in another posting.

In route, Highway 150 passes through the town of Paoli, where I recalled my World Class Beverages rep Tisha telling me there was a good bottled beer selection at a food cooperative and market. Indeed there is, and a more unlikely spot in a place like Paoli is hard to imagine. Here are some photos of the Lost River Market & Deli. It's a block off the main square, reasonably priced for a healthy lunch, chock full of good and fresh foodstuffs to take away, and offers mix 'n' match six-packs for $9.99.

Excellent. Visit their website for more information, and especially for Louisville metro area readers, be sure to stop by whenever you're taking the back way to Bloomington.

A trip to Red Pepper Chinese Cuisine, and much needed help for Pabst.

Hard as it may seem to believe considering Pabst Blue Ribbon's dumbed-down and vapid essence, apocryphal evidence continues to suggest that the beer that once made Milwaukee infamous has become a key status indicator in an emeging China. As one blogger notes, this may have much to do with "signs of a new cultural dominance approved of by the Chinese to assimilate to global standards."

Perhaps, but global standards of what? Considering that virtually all Asian beer is insipid and timid golden lager, I'd hazard a guess that it has everything to do with fantasy-borne symbolism and nothing to do with any widely held knowledge about beer among the Chinese. That's because to know about beer is to know Pabst's place in the pantheon of brewing, which comes far to the rear of the queue.

These matters began invading my cranium earlier today, when Mrs. Curmudgeon and I made our inaugural visit to Red Pepper Chinese Cuisine at 2901 Brownsboro Road in Louisville. For natives, it's located in the same building where Shariat's used to do business.

Order from the authentic Chinese menu (the red one), and I'm confident you'll agree that Red Pepper is a cut above the local Americanized versions of Chinese cuisine, with a good dining room ambience and a full bar. All this comes for a few dollars more than carry-out from Great Wall or Hing Wang, but it's worth it to experience dishes that seldom invade the palates of frightened metro denizens.

Red Pepper has cold beer on tap, and the most noticeable tap handle is ... yes, Pabst Blue Ribbon. I almost had one to accompany my fabulous Bean Paste Bitter Gourd entree, but couldn't quite bring myself to do it even if to do so would be authentic. Oddly, as our server warned me that my dish was very bitter and often objectionable to American tastes, I kept wondering if the bitterness from the gourd might actually assist the Pabst in going where the watery lager has seldom gone before.

Maybe next time I'll find out.

Schlafly Export IPA day this Thursday: $4.00 Imperial pints all day.

Schlafly's Export IPA was released on June 6, and our keg is resting in Cellar 3. It will be tapped on Thursday, June 12, and our local Schlafly rep Scott will be on hand to give away merchandise and hoist a few with the lads at the bar.

Here's the brewery description:

This full-bodied traditional English-style ale is brewed with a high gravity and extra hops, which originally helped to preserve the beer on long voyages from England to India. 8% ABV.

Close enough to Broadway: Newark readers learn of NABC's existence.

Readers will recall that in May, NABC’s brewers traveled to Washington, DC, to participate in the first SAVOR beer and food gala.

SAVOR in DC this weekend, and NABC will be there.

It turns out that Jesse Williams scored a column inch or two of coverage. Read all the way to the bottom of the article, which is quite good.

Beer heads: Brewmakers gather to promote suds with sustenance, (Wednesday, May 28, 2008) … by John Holl, The Star-Ledger of Newark, New Jersey.

3rd Annual Keg Liquors Fest of Ale is tomorrow (June 7).

From Todd Antz:

The 3rd Annual Keg Liquors Fest of Ale is only one more day away. Friday is your last chance to get your tickets at the $25.00 discounted price. This goes up to $30.00 on Saturday.

Check out the list of beers that will be available at the festival: 2008 Fest of Ale Beer List

Also, check out the recent publicity for the event:

This brewfest is for both the beer snob and the curious sud-seeker

Fest of Ale from Louisville.com

The LEO Bar Belle

For more information on the event, check out our web page Keg Liquors Fest of Ale

The history of NABC’s Bank Street Brewhouse building revealed.

My first foray into the history of the future NABC Bank Street Brewhouse building at 415 Bank Street in New Albany yields the following information. In short, the current building on Bank Street came about as an annex/extension of a bakery business located just behind it on Pearl. All years below are approximate. The bakery company that absorbed Grocers in 1959 is variously referred to as "Rainbo" and "Rainbow."

1919
Model Baking Co. is incorporated and baking begins shortly thereafter at 414 Pearl Street, directly across the alley from 415 Bank Street.

1938
Model's "Super Bakery" is slated for 414 Pearl Street. Source materials aren't clear whether this involved renovation or new construction.

1940
Model Baking Co. becomes Grocers Baking Co., "The Home of Honey Crust Bread."

1949-1950
Grocers Baking Co. acquires house at 413/415 Bank Street, tears it down and builds current building soon to be used by NABC to brew beer. The building becomes the bakery's service area and garage for route trucks.

1955-1956
Remaining houses on each side of the bakery's Bank Street garage disappear and become parking lots. The south parking lot originally was used by Cora Jacobs Realty and Union Bank, and now is owned by attorney Rick Fox. The north parking lot was for the bakery/garage. Interestingly, the building brought down to provide the future NABC parking lot housed the New Albany chapter of the Women's Christian Temperance Union for more than thirty years, and perhaps longer (hardbound street directories went back to 1922, and I ran out of time to go to microfiche).

During the same time span (20's - 40's), the house that now belongs to Ricke & Associates boarded students from a local Bible college.

1959-1960
Grocers Baking ceases to exist and becomes Rainbo. How this was transacted isn't clear.

1964
Longtime bakery manager Hobart W. Fox, who worked for both Model and Grocers, dies at his home on Gary Drive ... the same street where founding NABC brewer Michael Borchers now lives.

1970
Rainbo ceases baking in the old Model/Grocers site on Pearl Street.

1975
The Floyd County Museum gets an Indiana Arts Commission grant to paint a "supergraphic" on a downtown New Albany building. The south wall of the former bakery garage is chosen, and Larry Dalhover, a New Albany artist and dance instructor, wins a competition sponsored by the museum. Dalhover's design is painted in one day by a St. Marks UCC youth group.*

1980
For the sake of "modernization," Rainbow installs vinyl siding and a faux façade on the Bank Street side of what they have started referring to as a "thrift" store, otherwise known to many as "the day old bread store."

1985
A Tribune photo shows a newly created vacant lot at 414 Pearl Street and exults: "Downtown keeps improving … The old Rainbow Bakery building on Pearl Street has now been demolished … others will be torn down back to the city parking lot."

2006
Rainbo closes the thrift store, and the building goes up for sale.

2008-2009
NABC brings the brewing revolution to downtown New Albany.

---

* Information from the February, 1975 edition of Louisville magazine, (pg. 75; "They Were Wall-Eyed!") The unknown author provides grist for the debate over how to identify a resident of New Albany with this line (italics added): "The next morning New Albanians heading downtown to work and shop did a genuine double take." Has anyone found an earlier reference to New Albanian?

"Blue Grass & Brown Whiskey": Southern Foodways Alliance coming to Louisville in July.

In January, I learned about the Southern Foodways alliance:

The Southern Foodways Alliance documents and celebrates the diverse food cultures of the American South. We set a common table where black and white, rich and poor -- all who gather-- may consider our history and our future in a spirit of reconciliation.

It's true that I often have an adverse relationship with certain social and political aspects of my Southern heritage ... but food and drink is a different matter entirely, and that's the whole point of the Alliance.

The specific reason all this came up was an interview I did with Amy Evans, an oral historian:

Southern Foodways Alliance oral history project includes the Publican's testimony about the late Max Allen.

The SFA is coming to Louisville for its annual field trip, and even though beer isn't a part of the program, it looks awfully interesting.

Lousiville: Blue Grass & Brown Whiskey ... Eighth Annual Southern Foodways Alliance Field Trip

Join the Southern Foodways Alliance as we travel to Louisville, Kentucky, home of the “most exciting two minutes in sports,” and the arguable birthplace of the old fashioned.

We’ll play dainty, an only-in-Louisville game, in the streets of the city’s Schnitzelburg neighborhood. We’ll gather in the Rathskeller, beneath a tooled leather ceiling, to toast the work of Minnie Fox and the African American cooks she honored in the Blue Grass Cookbook.

We’ll taste Benedictine spread and Henry Bain sauce. We’ll sip brown whiskey from the state’s best distillers and red wine from grapes raised by a onetime tobacco farmer. We will dine on fried catfish at the All Wool and a Yard Wide Democratic Club. And farm-fresh fare at Lilly’s. We’ll sample bourbon-marinated smoked fish. And bourbonbarrel-aged sorghum.

The region’s best scholars will show us the way, providing context and amplification. Smart talking and great eating (and drinking), that’s what we promise.

Jamming with the regulatory people.

Earlier this evening, New Albany's Board of Zoning Appeals approved a variance for the Bank Street Brewhouse. We asked to build an addition onto the existing building atop a concrete slab in the rear. The addition will house grain storage.

This afternoon, John and I motored downtown and met an Indiana ATC officer, who confirmed that we're a comfortable 250+ feet away from the nearest church and verbally approved everything we're hoping to do with the taproom section of the building.

So ... we keep moving.

Saison Dupont now on tap full-time at the Public House.

Here’s another update to the ongoing story of our draft upgrade at the Public House. It's looking like the upgrade may be completed by the end of June.

As you may recall, the “everyday” guest imported draft selection is being overhauled by adding a few spouts to the front keg box behind the bar. The changes are being made possible by the recent and welcome trend that has space-saving cylindrical 1/6 barrel kegs with American Sankey fittings coming straight to us from Belgium, enabling more kegs to be stored within the parameters of our keg box.

With last week's addition of Saison Dupont, five of the seven projected everyday pours are now on line:

Saison Dupont (and a future rotation among its sister Dupont brands)
St. Bernardus ABT 12
Chimay Tripel
Delirium Tremens
Monk’s Café Flemish Sour, Rodenbach Classic, and Rodenbach Grand Cru

Because Rodenbach is out of circulation awaiting a projected changeover to new American distribution, one keg of either the Classic or the Grand Cru will appear once each month, and as close to the beginning of the month as possible. We're aiming for Wednesday, June 4, as the next Rodenbach Grand Cru appearance, but remember that it depends on how fast the incumbent Monk’s Café Flemish Sour depletes.

Finally, the long anticipated special Delirium Tremens draft tower is stateside in Chicago, and Wetten representative Pete Larsen will be delivering it to us some time during the last two weeks of June. Once installed, there'll be seven taps; DT will shift to the new tower, and the two remaining spouts will be pouring Schlenkerla Marzen and Aventinus Weizen Doppelbock.

The impetus in all this is two-fold. Our major priority for the foreseeable future is implementing Operation Progressive Pint and creating another (production) brewery and taproom in downtown New Albany. Nothing will change at the current location, but I’d like to see the pub and pizzeria operating at peak efficiency, which to me means further enhancing the guest draft selection, both imported and craft-brewed, and positioning our house-brewed beers to contrast and complement these.

See also:

St. Bernardus ABT 12 now on tap full-time at the Public House.

Update: Upgrading the “everyday” guest imported draft selection at the Public House.

Progress for "Operation Progressive Pint."

On Tuesday night (June 3), New Albany's Board of Zoning Appeals will consider NABC's request for a variance at the site of the Bank Street Brewhouse.


On the rear of the building, to the right of the garage door, there's a concrete slab where we hope to build a cinder block grain storage room. Because this will abut the alley, we must be granted a variance. City planners have indicated that this shouldn't be an insurmountable problem.


Inside, the floor drains have been installed, and the plumbing for the restrooms and kitchen is in place.


Indeed, there's only one way to rock.


The timetable remains elusive. The tap room may or may not be open by Harvest Homecoming (second week of October), although we intend to have a beer tent in the parking lot for the festival, come what may. Either way, the brewery probably won't be operational until winter or early spring.

See also: Facade transformation at the future NABC Bank Street Brewhouse.

"The 10 Days of Upland" are going on now.

Our friends at Upland Brewing Company in Bloomington are celebrating their tenth anniversary with special events each day through June 7th.

Go here for a complete list of activities.

To join in the fun, NABC/Rich O's currently has four Upland brews on tap: Maibock, Oktoberfest, Preservation Pilsner and Wheat. The latter is on tap year-round. When one of the first three listed blows, there'll be a keg of Upland's Tenth Anniversary Ale, which is a golden ale ideal for warmer weather.

NABC pours alongside Upland annually at the folk fest in Madison, Indiana, and last week the two breweries dispensed beer at the inaugural Uncorked event in Corydon. Louisville's own Eileen Martin has a found a brewing home in Bloomington, and our ties with the brewery go all the way back to Russ Levitt and Charles Porter. Birthday congratulations to Upland!

Hops for Pops fundraiser is June 28 at Hot Shotz in Indy.

Hops for Pops, an Indianapolis charity beer tasting to benefit Dads Inc., has been moved to Saturday, June 28. It will be held at Hot Shotz, which describes itself as a "gastropub" and has a pretty good beer list to boot.

Information can be found at the Hot Shotz website and the Hops for Pops page.

Wondering about the players? Here are a couple of definitions.

Dads Inc.
The mission of Dads Inc. is to provide support and education for fathers in order to develop healthy relationships and involvement in their children's lives.

Gastropub
"British term for a public house ('pub') which specializes in high-quality food a step above the more basic 'pub grub.'

Regrettably, there's no way for NABC to physically attend this event, but we'll be sending a couple of 1/6 barrels and be there in spirit.

A Victory six-pack is rendered deeply symbolic.

I emerged from the house this morning to find a six-pack of Victory Hop Devil in a paper sack on the porch. Seeing as the beer is an enduring favorite of mine, the ensuing elation is perfectly understandable. When I opened e-mail moments ago, there was a note from Ted, who lives around the block; seems a friend brought him a case straight from Pennsylvania, and Ted decided I should have a six-pack.

Forgive me for not yet noting that Ted's a wonderful man.

Reading between the lines, you'd be correct in inferring that a sixer of Hop Devil is a big deal because Victory beers are not distributed in the state of Indiana, but this will be changing soon. At the brewery's website, the availability map hasn't yet been altered, but below it the text reads:

World Class Beverages
3737 Waldemere Street, Indianapolis, Indiana 46241
(317) 612-3105
Jim Schembre- General Manager

Indeed, my WCB rep recently told me that Victory was on the way to Indiana, and Ted's gift truly is a harbinger of good things to come.

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See also: "Mr. Phillips, I presume?" (Part 2 of 2), the story of drinking Hop Devil in Vienna, Austria, in 2006. Yes, really ... sort of.

Phoenix Theatre’s Brew-Ha-Ha coming again on June 21.

Phoenix Theatre’s annual Brew-Ha-Ha festival is fast approaching. This year’s edition will be held in Indianapolis on Saturday, June 21.

I think NABC will be bringing more beer than in 2007, when we ran out in about an hour. Last year’s unexpectedly short event is described in this previous posting: Brew Ha Ha 2007 was unexpectedly short for NABC.

More links:
Brew-Ha-Ha page at My Space
Phoenix Theatre homepage

Southern Indiana Uncorked was good for NABC, but the C-J sees only wine.

Don’t forget: All of NABC will be closed on Monday, May 26 for Memorial Day.

John Campbell and Tony Beard worked the NABC table at yesterday’s Southern Indiana Uncorked festival in Corydon. The preview appeared here last Friday:

Southern Indiana Uncorked: Beer and wine in Corydon, coming on Saturday, May 24.

John reports much success and a great turn-out. Meanwhile, the Courier-Journal managed to send reporter Harold Adams to Corydon, with his story appearing in today’s Sunday edition:

S. Indiana wine, beer showcased at tasting event.

The Harrison County Fairgrounds flowed with wine and beer and filled with hundreds of beverage enthusiasts yesterday for the inaugural Southern Indiana Uncorked tasting event in Corydon.

The story is accompanied by three photos showing wine being decanted and tasted, and none depicting the local brewery presence. There are one or two scant references to beer, but a broad discussion of local wine and wineries.

Now, perhaps Adams didn’t arrive until the final hour, when (according to John) the breweries had either depleted or chosen to depart. If this is not the case, his article is a disservice to the local breweries, and I’ll be forwarding this posting to him with a request for clarification.

Thanks to John and Tony for holding down the fort.

St. Bernardus ABT 12 now on tap full-time at the Public House.

Don’t forget: All of NABC will be closed on Monday, May 26 for Memorial Day.

Here’s another update to the ongoing story of our draft upgrade at the Public House. As you may recall, the “everyday” guest imported draft selection is being overhauled by adding a few spouts to the front keg box behind the bar. The changes are being made possible by the recent and welcome trend that has space-saving cylindrical 1/6 barrel kegs with American Sankey fittings coming straight to us from Belgium, enabling more kegs to be stored within the parameters of our keg box.

The much anticipated special Delirium Tremens draft tower is stateside and should reach us in early June. Meanwhile, we’re keeping DT on tap full-time. Last week we added Chimay Tripel and St. Bernardus ABT 12, the latter on draft for the very first time at the Public House. ABT 12 is the secular equivalent of the unobtainable Westvleteren 12 Trappist-brewed ale; for a half-century after World War II, ABT 12 was licensed by the St. Sixtus monastery itself, and is close as you’ll find to the genuine article. It is delicious.

The fourth piece in the puzzle also is flowing: Rotating Monk’s Café Flemish Sour, Rodenbach Classic, and Rodenbach Grand Cru. Because Rodenbach is out of circulation awaiting a projected changeover to new American distribution, the Classic and Grand Cru will only appear once (and only one keg) per month, as close to the beginning of the month as possible. I’ll announce these appearances here so you know.

That’s four out of seven. The other additions will be personal favorites from Belgium and Germany. All are on order, and will be added to the mix whenever they arrive.

Saison Dupont (family; rotation among sister Dupont brands)
Schlenkerla Marzen
Aventinus Weizen Doppelbock

As a reminder: The impetus in all this is two-fold. Our major priority for the foreseeable future is implementing Operation Progressive Pint and creating another (production) brewery and taproom in downtown New Albany. Nothing will change at the current location, but I’d like to see the pub and pizzeria operating at peak efficiency, which to me means further enhancing the guest draft selection, both imported and craft-brewed, and positioning our house-brewed beers to contrast and complement these.

See also: Update: Upgrading the “everyday” guest imported draft selection at the Public House.