The brewery walk-in got started on Tuesday. As you can see, the brew crew has appropriate guidance from the sales department. On Thursday, there'll be a hole cut through the block, paving the way for completion.
Tuesday, May 05, 2009
Bank Street Brewhouse walk-in update.
The brewery walk-in got started on Tuesday. As you can see, the brew crew has appropriate guidance from the sales department. On Thursday, there'll be a hole cut through the block, paving the way for completion.
Monday, May 04, 2009
Wednesday, April 29, 2009
"Mug Shots" today in LEO.
My column today in LEO considers a craft newcomer and our existing local breweries. The version below is the unedited one.
---
In 1991, Coors belatedly added Indiana to the list of states where the Colorado brewer legally distributed, paving the way for Hoosiers to be just as insulted by Coors “Silver Bullet” Light advertising as the rest of the nation had long been accustomed.
Almost two decades later, the fermented wares of another Rocky Mountain brewing company have arrived in the Hoosier state, and the hysteria is tangible, if misplaced. New Belgium Brewing Company, a widely admired exemplar of the green ethos, is rolling out selected beers in 22-ounce “bomber” bottles, with cans and draft soon to follow.
Am I sensing quizzical looks? Permit me to add that New Belgium’s flagship ale is the humble, yet thoroughly cultish Amber ale known as Fat Tire.
Nothing goes quite as far to promote niche products as simple word of mouth, especially when availability is restricted. Before Coors rolled out its barrels nationwide, conniving vacationers returned home from Colorado with forbidden cases of elicit beer stashed under sleeping bags, camp stoves and life-sized souvenir jackalopes.
The bland essence of the beer itself mattered far less than the sheer excitement of its procurement, with the added bonus of lifting a can to lips parched by fetid Ohio Valley humidity and being reminded of pleasant, crisp, mountain holiday memories. While Fat Tire can’t be compared to Coors in terms of style – it is different, and better in all my own ideological respects – certain aspects of consumer behavior never, ever change.
Do you know what makes Fat Tire an Amber ale? Here is an excerpt from the Beer Judge Certification Program’s judging description:
(Amber) can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Now for the truth: Ambers seldom excite me, and Fat Tire is no exception. Amber has always struck me as an indistinct, catch-all category, lazily infringing on Pale and Brown ale territory, and all too often without a hopping rate sufficient to suit a “hophead” like me, yet also lacking the overall complexity of richer, maltier ales. Perhaps it’s a good choice for introducing drinkers to new taste sensations, and if so, I suppose that’s acceptable.
Of the three New Belgium ales currently available north of the river, the pick of the litter is 1554, a black beer that probably is best described as a Belgian-style Porter even if the brewery uses lager yeast to ferment it.
Verily, New Belgium is universally respected for brewing a full roster of interesting beers. It’s just that none of them are called Fat Tire.
---
Visiting Louisville for Derby? Looking for locally brewed beer? Louisville’s five top-quality brewing companies are described below, in alphabetical order.
Bluegrass Brewing Company (BBC) is Louisville’s longest-tenured brewpub (founded in 1993), and remains a neighborhood institution at 3929 Shelbyville Road (502-899-7070). A second, non-brewing BBC pub and eatery is located at 4th Street downtown (660 S. 4th; 502-568-2224)
At the BBC Taproom (636 E. Main St.; 502-584-2739), there is a full-scale production brewery with draft BBC beer that’s as fresh as it gets, but no kitchen, so bring your own food or have it delivered.
Even hardcore temperance fanatics are impressed by the grandeur of the three-story brewhouse at Browning’s Brewery, situated inside Louisville Slugger Field at 401 E. Main Street. Brewing has continued through an ongoing ownership change, and reports suggest the brewpub will reopen just after Derby.
Intimate and eclectic, Cumberland Brews anchors one of Louisville prime restaurant and entertainment corridors at 1576 Bardstown Road (502-458-8728). The tiny brewing kit has been augmented by a larger production facility nearby, with no loss of funky charm.
The New Albanian Brewing Company has two locations in New Albany: The original Pub & Pizzeria at 3312 Plaza Drive (812-949-2804) and the brand new, completely different Bank Street Brewhouse at 415 Bank Street (812-725-9585).
Taken together, they’re components of a truly outstanding craft brewing scene in the Louisville Metro area. Enjoy.
---
In 1991, Coors belatedly added Indiana to the list of states where the Colorado brewer legally distributed, paving the way for Hoosiers to be just as insulted by Coors “Silver Bullet” Light advertising as the rest of the nation had long been accustomed.
Almost two decades later, the fermented wares of another Rocky Mountain brewing company have arrived in the Hoosier state, and the hysteria is tangible, if misplaced. New Belgium Brewing Company, a widely admired exemplar of the green ethos, is rolling out selected beers in 22-ounce “bomber” bottles, with cans and draft soon to follow.
Am I sensing quizzical looks? Permit me to add that New Belgium’s flagship ale is the humble, yet thoroughly cultish Amber ale known as Fat Tire.
Nothing goes quite as far to promote niche products as simple word of mouth, especially when availability is restricted. Before Coors rolled out its barrels nationwide, conniving vacationers returned home from Colorado with forbidden cases of elicit beer stashed under sleeping bags, camp stoves and life-sized souvenir jackalopes.
The bland essence of the beer itself mattered far less than the sheer excitement of its procurement, with the added bonus of lifting a can to lips parched by fetid Ohio Valley humidity and being reminded of pleasant, crisp, mountain holiday memories. While Fat Tire can’t be compared to Coors in terms of style – it is different, and better in all my own ideological respects – certain aspects of consumer behavior never, ever change.
Do you know what makes Fat Tire an Amber ale? Here is an excerpt from the Beer Judge Certification Program’s judging description:
(Amber) can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
Now for the truth: Ambers seldom excite me, and Fat Tire is no exception. Amber has always struck me as an indistinct, catch-all category, lazily infringing on Pale and Brown ale territory, and all too often without a hopping rate sufficient to suit a “hophead” like me, yet also lacking the overall complexity of richer, maltier ales. Perhaps it’s a good choice for introducing drinkers to new taste sensations, and if so, I suppose that’s acceptable.
Of the three New Belgium ales currently available north of the river, the pick of the litter is 1554, a black beer that probably is best described as a Belgian-style Porter even if the brewery uses lager yeast to ferment it.
Verily, New Belgium is universally respected for brewing a full roster of interesting beers. It’s just that none of them are called Fat Tire.
---
Visiting Louisville for Derby? Looking for locally brewed beer? Louisville’s five top-quality brewing companies are described below, in alphabetical order.
Bluegrass Brewing Company (BBC) is Louisville’s longest-tenured brewpub (founded in 1993), and remains a neighborhood institution at 3929 Shelbyville Road (502-899-7070). A second, non-brewing BBC pub and eatery is located at 4th Street downtown (660 S. 4th; 502-568-2224)
At the BBC Taproom (636 E. Main St.; 502-584-2739), there is a full-scale production brewery with draft BBC beer that’s as fresh as it gets, but no kitchen, so bring your own food or have it delivered.
Even hardcore temperance fanatics are impressed by the grandeur of the three-story brewhouse at Browning’s Brewery, situated inside Louisville Slugger Field at 401 E. Main Street. Brewing has continued through an ongoing ownership change, and reports suggest the brewpub will reopen just after Derby.
Intimate and eclectic, Cumberland Brews anchors one of Louisville prime restaurant and entertainment corridors at 1576 Bardstown Road (502-458-8728). The tiny brewing kit has been augmented by a larger production facility nearby, with no loss of funky charm.
The New Albanian Brewing Company has two locations in New Albany: The original Pub & Pizzeria at 3312 Plaza Drive (812-949-2804) and the brand new, completely different Bank Street Brewhouse at 415 Bank Street (812-725-9585).
Taken together, they’re components of a truly outstanding craft brewing scene in the Louisville Metro area. Enjoy.
Tuesday, April 28, 2009
NABC Abzug now on tap.
Jared Williamson's recipe for our new Abzug is derived from his research into archaic German beer styles in the run-up to the Happy Helmut (Fraconian) lager we did a couple of years back. To this very day, Germans and some other Central Europeans brew to fit into tax classifications based on alcohol content or starting gravity. In olden times, Abzug would have fallen into the lower end of Vollbier, and perhaps the higher end of Schankbier. Heater-Allen Brewing in Oregon brews an Abzug based on an Austrian interpretation:
Abzug - In the mid to late 1800s, Viennese brewers produced a series of amber lager beers. The strongest was what we now call Marzen or Oktoberfest and the middle beer was just called Vienna. The weakest of the three was called Abzug, which means reduction in German. With less lagering time and a much lower original gravity, Abzug lacks some of the smoothness of Bobtoberfest, but it make a very nice session beer. (1.013 BG, 3.80%, 28 IBU, 8 SRM)
In similar fashion, our Abzug is a conscious effort on the brew team's part to develop a golden-colored beer that NABC can keep on tap all the time at Bank Street and the Pub & Pizzeria. We didn't want to brew something called Kolsch that really wasn't Kolsch. Abzug uses the hybrid California Common yeast, fermented cool, and without the lagering time required by Kaiser, NABC's pre-Prohibition Pilsner, meaning it can be turned over faster, not unlike the common beers of Americana.
Stats: 6-row malt, Vienna and a dab of rye; German select hops, California Common yeast fermented cool, 3.8% abv, 26 IBUs, and lagered in the keg for a week. Note that German Select hops are bred to resemble the characteristics of the Spalt/Tettnang/Saaz grouping.
Give Abzug a spin and let me know what you think.
Monday, April 27, 2009
Here is this week's short Bank Street Brewhouse update.
Steve Coomes gave some love to NABC's latest hire in Saturday's C-J dining news and notes: BBC brewer moves to New Albanian Brewing Co.
The concrete pads on the north side of the building are for the brewery walk-in cooler and the outdoor seating area. Both should materialize very soon.
The wood frame construction by the alley is the grain storage room. DME tells us that the brewing equipment should arrive circa May 11, with installation to proceed immediately.
I enjoyed this anonymous comment on Mrs. Baird's blog, which discusses items of interest in New Albany:
DON'T SEEM TO BE MANY PATRONS AT YOUR NEW PLACE. I WISH YOU WELL, AND HOPE YOUR BUSINESS FAILS DOWNTOWN.
Sounds like a Rushism to me. I'm always flattered by the use of screaming caps, because I can see the veins popping out of a righteous neck. It makes me laugh, and in stressful times like these, we need more laughs. Sorry to disappoint my anonymous friend, but business has been good so far, although it will remain hard to relax until the brewing system is up and running.
A reminder: Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
And, at the original NABC Pub & Pizzeria, on Thursday, April 30: Guided Sierra Nevada sampling in Prost. Note that on Derby Day, only the pizzeria side will be open for business. We just don't draw enough to have both the pub and pizzeria operating.
We appreciate your support.
The concrete pads on the north side of the building are for the brewery walk-in cooler and the outdoor seating area. Both should materialize very soon.
The wood frame construction by the alley is the grain storage room. DME tells us that the brewing equipment should arrive circa May 11, with installation to proceed immediately.
I enjoyed this anonymous comment on Mrs. Baird's blog, which discusses items of interest in New Albany:
DON'T SEEM TO BE MANY PATRONS AT YOUR NEW PLACE. I WISH YOU WELL, AND HOPE YOUR BUSINESS FAILS DOWNTOWN.
Sounds like a Rushism to me. I'm always flattered by the use of screaming caps, because I can see the veins popping out of a righteous neck. It makes me laugh, and in stressful times like these, we need more laughs. Sorry to disappoint my anonymous friend, but business has been good so far, although it will remain hard to relax until the brewing system is up and running.
A reminder: Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
And, at the original NABC Pub & Pizzeria, on Thursday, April 30: Guided Sierra Nevada sampling in Prost. Note that on Derby Day, only the pizzeria side will be open for business. We just don't draw enough to have both the pub and pizzeria operating.
We appreciate your support.
Friday, April 24, 2009
NABC & Derby 2009.
Know this: You needn't have dinner reservations to visit Bank Street on Derby Day, May 2. The bar will be available, and also the tables not reserved.Also, only the pizzeria at the original Grant Line location will be open on Derby Day, May 2. There just isn't enough business to staff both areas.
Thursday, April 23, 2009
Tuesday, April 21, 2009
Guided Sierra Nevada sampling in Prost on Thursday, April 30.
Mike Bauman has arranged a unique Sierra Nevada promotion, coming to the Prost room (NABC Pub & Pizzeria) on Thursday, April 30th.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Steve Thiel, Indiana’s hard working Sierra Nevada rep, will be bringing five kegs for a guided tasting: Chico IPA, Pale Ale, Summerfest, and two new ones, Brown Saison and Kellerweiss. The tasting starts at 6:00 p.m. in Prost and costs $7.50, for which you receive a signature Sierra Nevada sample glass, samples of each Sierra Nevada brew, Steve’s commentary, and exclusive access to these brews for the remainder of the evening.
Monday, April 20, 2009
Reservations for Oaks and Derby evenings at the Bank Street Brewhouse.
The New Albanian Bank Street Brewhouse is now accepting dinner reservations for parties of four or more for the evenings of Oaks and Derby (Friday, May 1 and Saturday, May 2). Serving hours are 5:30 p.m. to 9:00 p.m. both nights.
The bar and non-reserved tables will also be available for seating.
The normal evening menu will be served, with Chef Joshua Lehman promising a special dish or two for the occasion.
The Bank Street phone is: 812-725-9585. If we don't answer, please leave a message and number, and we'll get back with you to confirm.
The bar and non-reserved tables will also be available for seating.
The normal evening menu will be served, with Chef Joshua Lehman promising a special dish or two for the occasion.
The Bank Street phone is: 812-725-9585. If we don't answer, please leave a message and number, and we'll get back with you to confirm.
Sunday, April 19, 2009
Pasty and a pint for St. George's Day, April 23, at the Bank Street Brewhouse.
Miss England, Miss Laura Coleman, will join MPs, Peers and representatives of stgeorgesday.com at the annual St. George’s Day celebration at the Houses of Parliament this year. St. George is the Patron Saint of England, and St. George’s Day, on Thursday, April 23, is England’s national day.*
There’s a first time for everything, and so we’ll offer a modest celebration of St. George’s Day at the Bank Street Brewhouse on Thursday, April 23.
My wife, whose late mother was English born and bred, informs me that nothing should go into a genuine pasty (PAH-stee; specialties of Cornwall and Devon) save beef, potato and onion, with requisite seasoning deriving from the use of ketchup.
Accordingly, Chef Lehman and sous chef Andrew Gunn plan to ignore tradition, opting instead for a lamb pasty with broccoli puree as the Thursday evening St. George’s Day food special, which will be available from 5:30 p.m. to 9:00 p.m.
For representative ale, there’ll be cask-conditioned Beak’s Best on the hand pull, and also our Community Dark (English Mild Ale) on standard tap.
I wonder if there’ll be a soccer game on cable?
*St. George’s Day Dot Com
British Life and Culture
There’s a first time for everything, and so we’ll offer a modest celebration of St. George’s Day at the Bank Street Brewhouse on Thursday, April 23.
My wife, whose late mother was English born and bred, informs me that nothing should go into a genuine pasty (PAH-stee; specialties of Cornwall and Devon) save beef, potato and onion, with requisite seasoning deriving from the use of ketchup.
Accordingly, Chef Lehman and sous chef Andrew Gunn plan to ignore tradition, opting instead for a lamb pasty with broccoli puree as the Thursday evening St. George’s Day food special, which will be available from 5:30 p.m. to 9:00 p.m.
For representative ale, there’ll be cask-conditioned Beak’s Best on the hand pull, and also our Community Dark (English Mild Ale) on standard tap.
I wonder if there’ll be a soccer game on cable?
*St. George’s Day Dot Com
British Life and Culture
Saturday, April 18, 2009
The money's apparently good, but the beer ...
Note: NABC's two locations both will observe regular business hours today (Saturday, April 18).
One of our pub regulars, Scott Morrow, won't be around for a while. As a route toward restoring his 401K, he accepted a posting at a hospital in Abu Dhabi (United Arab Emirates) and will be there for at least two years.
I mention this because if you know Scott, you can follow his progress abroad via his blog: Scott Living in the UAE.
Think about him when you're drinking a member of the Porter and Stout families, which I imagine he's having difficulty obtaining "over there."
One of our pub regulars, Scott Morrow, won't be around for a while. As a route toward restoring his 401K, he accepted a posting at a hospital in Abu Dhabi (United Arab Emirates) and will be there for at least two years.
I mention this because if you know Scott, you can follow his progress abroad via his blog: Scott Living in the UAE.
Think about him when you're drinking a member of the Porter and Stout families, which I imagine he's having difficulty obtaining "over there."
Friday, April 17, 2009
Preparing for outdoor use at Bank Street.
The concrete footers for the Bank Street Brewhouse's walk-in cooler (rear of building) and outdoor patio (future service door visible at left) are being poured today.
Note the shadow of photographer David Pierce, who transmitted these photos before I'd moved off the coffee-IV couch.
Note the shadow of photographer David Pierce, who transmitted these photos before I'd moved off the coffee-IV couch.
Thursday, April 16, 2009
Musings on the hiring.
Okay, so we’ve hired David Pierce to join the NABC team.
You have questions. Why? Now what?
It’s important to understand that Dave brings a perfectly complementary set of professional skills to an existing brew team that includes our longtime brewers of record, Jesse Williams and Jared Williamson.
From the start, we’ve been a brewpub brewery, and as such, we’ve had the luxury of indulging a full range of creative artistry on the part of the current brewers (and Michael Borchers before them). The fact that we’ve always aimed for flexible stylistic interpretations as a means of weaving our house beers into the broader palette of the many beers on tap at the Public House means that we now have distinctive brands to deliver to a wider world. Without that, there’d be no brewing expansion plan.
Accordingly, our brewing expansion plan alters the old dynamic, but not in terms of fundamental creativity. Now, there are added challenges posed by consistency and production on a larger scale, and the efficient distribution of the finished product to our wholesalers, first in kegs, and then later, in cans.
That’s why Dave is on board. Remember that it’s a challenge for him, too, because it will be the first time he has undertaken to brew and ship someone else’s formulas. He's a pro's pro. 'Nuff said.
I’m sure that at some point in the future, Dave will be able to brew his own creative ideas, probably at the smaller Grant Line brewery, along with Jesse and Jared, as part of a brewmaster’s signature series. I can’t wait, although for now, the plan is to receive the brewery, build the brewery, and then brew our existing beers for distribution to metro Louisville and the state of Indiana.
The sooner this gets underway, the better, and the closer we’ll get to the next stages.
Does this help explain matters more clearly?
You have questions. Why? Now what?
It’s important to understand that Dave brings a perfectly complementary set of professional skills to an existing brew team that includes our longtime brewers of record, Jesse Williams and Jared Williamson.
From the start, we’ve been a brewpub brewery, and as such, we’ve had the luxury of indulging a full range of creative artistry on the part of the current brewers (and Michael Borchers before them). The fact that we’ve always aimed for flexible stylistic interpretations as a means of weaving our house beers into the broader palette of the many beers on tap at the Public House means that we now have distinctive brands to deliver to a wider world. Without that, there’d be no brewing expansion plan.
Accordingly, our brewing expansion plan alters the old dynamic, but not in terms of fundamental creativity. Now, there are added challenges posed by consistency and production on a larger scale, and the efficient distribution of the finished product to our wholesalers, first in kegs, and then later, in cans.
That’s why Dave is on board. Remember that it’s a challenge for him, too, because it will be the first time he has undertaken to brew and ship someone else’s formulas. He's a pro's pro. 'Nuff said.
I’m sure that at some point in the future, Dave will be able to brew his own creative ideas, probably at the smaller Grant Line brewery, along with Jesse and Jared, as part of a brewmaster’s signature series. I can’t wait, although for now, the plan is to receive the brewery, build the brewery, and then brew our existing beers for distribution to metro Louisville and the state of Indiana.
The sooner this gets underway, the better, and the closer we’ll get to the next stages.
Does this help explain matters more clearly?
Wednesday, April 15, 2009
David Pierce joins NABC as Director of Brewing Operations.
I’m pleased to announce that the New Albanian Brewing Company has hired David R. Pierce to fill the newly created position of Director of Brewing Operations.
David, who will begin work immediately, joins NABC’s two veteran brewers, Jesse Williams and Jared Williamson. Their popular beers like Elector, Hoptimus, Beak’s Best, Community Dark, Mt. Lee, Kaiser and Thunderfoot will remain the foundation of NABC’s game plan, both on-premise at our two locations and as part of the evolving off-premise distribution.
David will begin work immediately, familiarizing himself with NABC’s portfolio of beers, and serving as de facto project manager overseeing the installation of our new 15-barrel (30-bbl fermenter) DME brewing system, which is slated for shipping in late April or early May to our new downtown New Albany production brewing facility, the Bank Street Brewhouse.
He’s not coming aboard to formulate his own beers. He’s coming to help us make full use of the new system and to achieve the full potential of our existing brands.
You should know that during his 17 years in commercial brewing, David has done it all. He opened Louisville’s first two brewpubs in the modern era, the Silo (now defunct) and Bluegrass Brewing Company, and formulated their rosters of on-premise beers. He sold and installed DME brewing systems, and served as a widely sought consultant to brewers nationwide. More recently, he has specialized in all aspects of BBC's production brewing, quality control and coordination for off-premise distribution.
He’s just the man we need to take it to the next level, and beyond. I’ll happily answer any questions you might have – after I get some sleep.
David, who will begin work immediately, joins NABC’s two veteran brewers, Jesse Williams and Jared Williamson. Their popular beers like Elector, Hoptimus, Beak’s Best, Community Dark, Mt. Lee, Kaiser and Thunderfoot will remain the foundation of NABC’s game plan, both on-premise at our two locations and as part of the evolving off-premise distribution.
David will begin work immediately, familiarizing himself with NABC’s portfolio of beers, and serving as de facto project manager overseeing the installation of our new 15-barrel (30-bbl fermenter) DME brewing system, which is slated for shipping in late April or early May to our new downtown New Albany production brewing facility, the Bank Street Brewhouse.
He’s not coming aboard to formulate his own beers. He’s coming to help us make full use of the new system and to achieve the full potential of our existing brands.
You should know that during his 17 years in commercial brewing, David has done it all. He opened Louisville’s first two brewpubs in the modern era, the Silo (now defunct) and Bluegrass Brewing Company, and formulated their rosters of on-premise beers. He sold and installed DME brewing systems, and served as a widely sought consultant to brewers nationwide. More recently, he has specialized in all aspects of BBC's production brewing, quality control and coordination for off-premise distribution.
He’s just the man we need to take it to the next level, and beyond. I’ll happily answer any questions you might have – after I get some sleep.
Monday, April 13, 2009
Guest taps with a local flavor at Bank Street.
As might have become apparent, we've elected to pour guest drafts to keep a full draft lineup at the Bank Street Brewhouse until the original brewery catches up (it's happening, one step at a time) and the new brewery comes on line.
It's like business as usual for me in the sense of falling back on all these years of programming draft selections at the Public House. Generally, the object has been to source local micros when possible. Here's a random overview.
NABC's Community Dark is back, and Beak's Best is next, followed by Mt. Lee. We've been weaving kegs of Croupier, Elsa and Solidarity into the mix as high gravity house enticements.
Browning's ESB and BBC Dark Star Porter (the latter from Main & Clay) have subbed for Beak's and 15-B, respectively. Victory's Prima Pils in holding the line until our Kaiser returns. Because we all adore Alpha King, it has been saving a place for Elector. A nice springtime surprise is Cumberland Goat Boy Bock, which I believe is a fine American-style bock that takes me back to days of addled youth.
BBC St. Matthews has supplied us with a full keg of its stellar Heine Brothers Coffee Stout, which will be tapped soon, and a firkin of dry-hopped APA. Speaking of firkins, we have one of Beak's and a Three Floyds Robert the Bruce available for venting and spiling soon.
The object is to have our own beer, but I'm having fun with the guests.
It's like business as usual for me in the sense of falling back on all these years of programming draft selections at the Public House. Generally, the object has been to source local micros when possible. Here's a random overview.
NABC's Community Dark is back, and Beak's Best is next, followed by Mt. Lee. We've been weaving kegs of Croupier, Elsa and Solidarity into the mix as high gravity house enticements.
Browning's ESB and BBC Dark Star Porter (the latter from Main & Clay) have subbed for Beak's and 15-B, respectively. Victory's Prima Pils in holding the line until our Kaiser returns. Because we all adore Alpha King, it has been saving a place for Elector. A nice springtime surprise is Cumberland Goat Boy Bock, which I believe is a fine American-style bock that takes me back to days of addled youth.
BBC St. Matthews has supplied us with a full keg of its stellar Heine Brothers Coffee Stout, which will be tapped soon, and a firkin of dry-hopped APA. Speaking of firkins, we have one of Beak's and a Three Floyds Robert the Bruce available for venting and spiling soon.
The object is to have our own beer, but I'm having fun with the guests.
Saturday, April 11, 2009
The Bank Street Brewhouse will observe tomorrow's holiday with beer and chocolate.
NABC Grant Line (pub and pizzeria) will be closed on Easter Sunday. Then again, we're always closed on Sunday, aren't we?
However, the irreligious among us (we rather enjoy each other's company) will be opening the Bank Street Brewhouse from Noon to 8:00 p.m. for frivolity, beer and chocolate. The latter will be the only food available, because the kitchen will be closed, unless Chef Josh permits us to grill the Easter Bunny outside.
If you're in the market for adult refreshment between religious observances, family visits and meals, drop by and say hello.
However, the irreligious among us (we rather enjoy each other's company) will be opening the Bank Street Brewhouse from Noon to 8:00 p.m. for frivolity, beer and chocolate. The latter will be the only food available, because the kitchen will be closed, unless Chef Josh permits us to grill the Easter Bunny outside.
If you're in the market for adult refreshment between religious observances, family visits and meals, drop by and say hello.
Friday, April 10, 2009
Sorry I haven't been around as much. Here's why.
(Stream of consciousness, unedited)
I understand your concerns. Let me tell you the story as I see it, and know that to the best of my ability, I’ve endeavored to keep you informed. But life has been craaazy lately.
Begin by accepting that it was time for NABC to expand. The trick has been to do so in a way that maximizes our strengths, minimizes our weaknesses, and offers something different in a crowded marketplace. Merely duplicating the original location would be inadequate, and probably disappointing, because it is unique. The decision was to take the most comparatively undervalued section of the portfolio, NABC’s own beers, and provide it the room to grow, while at the same time rebranding it with an entirely different on-premise atmosphere that would contribute to the regeneration of downtown New Albany.
We knew from the beginning that once the Bank Street Brewhouse opened, supplying both retail locations with NABC’s own house-brewed beer as brewed within the confines of the existing garage brewery would be a profound challenge, at least until the new brewery downtown went on line. Everything had to be perfect for the game plan to work.
Unfortunately, everything wasn’t perfect. Because the aim all along was to sell NABC beer and NABC beer alone downtown, without any guest taps, I decided that the taps downtown would be kept filled with NABC beer to the exclusion of the selection at Rich O’s and Sportstime. The reasoning remains simple. At the pub and pizzeria, there are 30 other taps and a few hundred different bottled brands to provide temporary cover for the absence of house brands.
Of course, this assumed that production would be consistent in the existing brewery. We’d run low, but not run out. However, yeast issues in the existing brewery were not supposed to be part of the equation, but as living creatures, yeast sometimes have minds of their own. Replacing yeast and growing it to strength takes time, and so does a normal brewing schedule, and that’s why our core brands have been absent, and it’s also why I’ve already been compelled to swallow hard, reverse course and happily welcome guest beers to the new location. They’ll remain on tap as we slowly catch up, because there’s only one way to catch up: One brew day at a time, until serving tanks and kegs are filled … and then immediately repeat the process.
Meanwhile, rumor has it that the “regulars” at the Public House miss me. I’m flattered, but would ask that you not draw faulty conclusions from my absence.
I spent quite a lot of time in January and February working concurrently with the Bank Street run-up and Gravity Head 2009. Veterans of the pub scene understand how much work Gravity Head entails, much less actively opening an entirely new business. My strategic plan? With Gravity Head off and running for all of March and usually into April, time would be provided for me to concentrate on Bank Street’s opening before returning to the original location to begin envisioning the remainder of the year in beer and facilitating the long overdue beer list update.
All this became possible because of Mike Bauman, the beer manager at Grant Line, who has done marvelous work running the day to day while assimilating a staggering amount of information about the tricks of the trade. Trust me when I say that the many recent shifts in wholesale availability, from regularly stocked items to a large preponderance of special order beers, would have baffled even me, and without the Bank Street demands. Mike’s been slogging through this, and the hard work should soon visibly bear fruit.
Other than getting into the habit of referring to the original site as Grant Line and the new location as Bank Street, which should help newcomers distinguish between the two, little will be changing on the north side. At some point in the near future, we hope to implement a few long-delayed and sorely needed changes: Kitchen expansion, the incorporation of much of Prost as a full-time Public House seating and service area, improvements to the existing brewery as it assumes the role of seasonal/specialty/experimental work area, and whatever outdoor seating can be carved out of the remaining scant real estate. I hope these things can begin happening later this year, and during 2010.
For them to happen, we must continue making our friends and customers happy by serving them food and drink. With respect to me, personally, it should be obvious that doing all these things at the same time makes it difficult for me to predict when I’ll be at which location. I hope you understand that. Like so many other considerations, my absence from the pub isn’t at all personal. It’s business. We’ve been at this a long time, and the business is at the point where it must grow. I’m working as hard as I can to achieve this, and so is Kate, Amy and the rest of the teams in our employ.
Finally, I’ve accepted that this is what I want to do when I grow up. Now, I have to grow up. I’ll be seeing all of you somewhere, some time. You remain family, and don’t doubt it.
I understand your concerns. Let me tell you the story as I see it, and know that to the best of my ability, I’ve endeavored to keep you informed. But life has been craaazy lately.
Begin by accepting that it was time for NABC to expand. The trick has been to do so in a way that maximizes our strengths, minimizes our weaknesses, and offers something different in a crowded marketplace. Merely duplicating the original location would be inadequate, and probably disappointing, because it is unique. The decision was to take the most comparatively undervalued section of the portfolio, NABC’s own beers, and provide it the room to grow, while at the same time rebranding it with an entirely different on-premise atmosphere that would contribute to the regeneration of downtown New Albany.
We knew from the beginning that once the Bank Street Brewhouse opened, supplying both retail locations with NABC’s own house-brewed beer as brewed within the confines of the existing garage brewery would be a profound challenge, at least until the new brewery downtown went on line. Everything had to be perfect for the game plan to work.
Unfortunately, everything wasn’t perfect. Because the aim all along was to sell NABC beer and NABC beer alone downtown, without any guest taps, I decided that the taps downtown would be kept filled with NABC beer to the exclusion of the selection at Rich O’s and Sportstime. The reasoning remains simple. At the pub and pizzeria, there are 30 other taps and a few hundred different bottled brands to provide temporary cover for the absence of house brands.
Of course, this assumed that production would be consistent in the existing brewery. We’d run low, but not run out. However, yeast issues in the existing brewery were not supposed to be part of the equation, but as living creatures, yeast sometimes have minds of their own. Replacing yeast and growing it to strength takes time, and so does a normal brewing schedule, and that’s why our core brands have been absent, and it’s also why I’ve already been compelled to swallow hard, reverse course and happily welcome guest beers to the new location. They’ll remain on tap as we slowly catch up, because there’s only one way to catch up: One brew day at a time, until serving tanks and kegs are filled … and then immediately repeat the process.
Meanwhile, rumor has it that the “regulars” at the Public House miss me. I’m flattered, but would ask that you not draw faulty conclusions from my absence.
I spent quite a lot of time in January and February working concurrently with the Bank Street run-up and Gravity Head 2009. Veterans of the pub scene understand how much work Gravity Head entails, much less actively opening an entirely new business. My strategic plan? With Gravity Head off and running for all of March and usually into April, time would be provided for me to concentrate on Bank Street’s opening before returning to the original location to begin envisioning the remainder of the year in beer and facilitating the long overdue beer list update.
All this became possible because of Mike Bauman, the beer manager at Grant Line, who has done marvelous work running the day to day while assimilating a staggering amount of information about the tricks of the trade. Trust me when I say that the many recent shifts in wholesale availability, from regularly stocked items to a large preponderance of special order beers, would have baffled even me, and without the Bank Street demands. Mike’s been slogging through this, and the hard work should soon visibly bear fruit.
Other than getting into the habit of referring to the original site as Grant Line and the new location as Bank Street, which should help newcomers distinguish between the two, little will be changing on the north side. At some point in the near future, we hope to implement a few long-delayed and sorely needed changes: Kitchen expansion, the incorporation of much of Prost as a full-time Public House seating and service area, improvements to the existing brewery as it assumes the role of seasonal/specialty/experimental work area, and whatever outdoor seating can be carved out of the remaining scant real estate. I hope these things can begin happening later this year, and during 2010.
For them to happen, we must continue making our friends and customers happy by serving them food and drink. With respect to me, personally, it should be obvious that doing all these things at the same time makes it difficult for me to predict when I’ll be at which location. I hope you understand that. Like so many other considerations, my absence from the pub isn’t at all personal. It’s business. We’ve been at this a long time, and the business is at the point where it must grow. I’m working as hard as I can to achieve this, and so is Kate, Amy and the rest of the teams in our employ.
Finally, I’ve accepted that this is what I want to do when I grow up. Now, I have to grow up. I’ll be seeing all of you somewhere, some time. You remain family, and don’t doubt it.
Wednesday, April 08, 2009
BS Neighborhood Derby Final: New Albany and Germantown-Schnitzelburg-Paristown.
Readers, a brief favor if you have time tonight (Wednesday) through Friday afternoon.
The Broken Sidewalks blog in Louisville has been running a "Neighborhood Derby" with March Madness-style brackets. New Albany has made the final, and is up against Germantown-Schnitzelburg-Paristown. It's going to be a tough match for us.
Vote here: BS Neighborhood Derby 2009
Granted, this has little to do with beer. Still, I'd appreciate your vote for New Albany. Not that I'm expecting NABC's many supporters in Germantown to go against their home squad ... still, it'd be a nice victory for NA. The web site is using a photo of the Bank Street Brewhouse, too.
BS Neighborhood Derby 2009
The Broken Sidewalks blog in Louisville has been running a "Neighborhood Derby" with March Madness-style brackets. New Albany has made the final, and is up against Germantown-Schnitzelburg-Paristown. It's going to be a tough match for us.
Vote here: BS Neighborhood Derby 2009
Granted, this has little to do with beer. Still, I'd appreciate your vote for New Albany. Not that I'm expecting NABC's many supporters in Germantown to go against their home squad ... still, it'd be a nice victory for NA. The web site is using a photo of the Bank Street Brewhouse, too.
BS Neighborhood Derby 2009
Musings on a theme of scallops.
Last evening at the Bank Street Brewhouse, we hosted the monthly First Tuesday networking mixer, an event sponsored by Develop New Albany, the city’s volunteer-staffed Main Street organization.
We set up a cold plate in the area soon to be occupied by the brewery, and served beer and wine to roughly 100 people, some of whom remained afterward to dine and drink in front. As things wound down, I paused at the bar to chat with Syd and Cory. They were eating frites and scallops, but it wasn’t just the appetizing aroma of the food on their plates that caught my attention.
In fact, the whole room smelled like scallops. It made me hungry just thinking about it … and that’s the point. If smoking were allowed, the room would not have smelled like scallops. It would have smelled like cigarettes.
I always knew it, but sometimes you need a bit of olfactory reinforcement. Food of that caliber merits a smoke-free room, not out of considerations of employment safety, not owing to our obtusely ignoring personal rights and freedoms, but from a purely aesthetic consideration.
You'll be able to taste the beer better, too.
We set up a cold plate in the area soon to be occupied by the brewery, and served beer and wine to roughly 100 people, some of whom remained afterward to dine and drink in front. As things wound down, I paused at the bar to chat with Syd and Cory. They were eating frites and scallops, but it wasn’t just the appetizing aroma of the food on their plates that caught my attention.
In fact, the whole room smelled like scallops. It made me hungry just thinking about it … and that’s the point. If smoking were allowed, the room would not have smelled like scallops. It would have smelled like cigarettes.
I always knew it, but sometimes you need a bit of olfactory reinforcement. Food of that caliber merits a smoke-free room, not out of considerations of employment safety, not owing to our obtusely ignoring personal rights and freedoms, but from a purely aesthetic consideration.
You'll be able to taste the beer better, too.
Monday, April 06, 2009
Bell's Oberon release party at NABC Grant Line this Wednesday, April 8.
Mike Bauman, NABC’s Grant Line beer manager, is staging a Bell’s Oberon seasonal debut in the NABC pizzeria wing (3312 Plaza Drive, off Grant Line Road) from 6:00 p.m. – 8:00 p.m. on Wednesday, April 8.
The party is in conjunction with World Class Beverages, Indiana’s wholesaler for Bell’s, and our WCB rep Tish Dean will be on hand. Mike will be pouring draft Oberon, and there’ll be glassware for keeping as well as drawings.
Meanwhile, there's a Thunder(foot) Over Bank Street firkin and dinner downtown, beginning at 6:30 pm, same day: Wednesday, April 8: Cask-Conditioned Thunderfoot Release Dinner at the Bank Street Brewhouse.
The party is in conjunction with World Class Beverages, Indiana’s wholesaler for Bell’s, and our WCB rep Tish Dean will be on hand. Mike will be pouring draft Oberon, and there’ll be glassware for keeping as well as drawings.
Meanwhile, there's a Thunder(foot) Over Bank Street firkin and dinner downtown, beginning at 6:30 pm, same day: Wednesday, April 8: Cask-Conditioned Thunderfoot Release Dinner at the Bank Street Brewhouse.
Sunday, April 05, 2009
Wednesday, April 8: Cask-Conditioned Thunderfoot Release Dinner at the Bank Street Brewhouse.
Join NABC on Wednesday, April 8, for a four-course gourmet meal at the Bank Street Brewhouse. Here is Chef Josh Lehman’s menu:
First Course
Celery Root Soup
Duck Confit Salad, Roasted Baby Beets
Second Course
Seared Duck Breast
Caramelized Onions, Pomegranate, Oats, Duck Stock Reduction
Third Course
Capriole Mont St. Francis
Bing & Tart Cherries, Duck Chip
Fourth Course
Chocolate Bread Pudding
Sour Apple, Molέ
Each course will be paired with a 4-ounce serving of limited release, cask-conditioned NABC Thunderfoot, an Imperial Stout aged 13 months on oak chips and dried Bing cherries. This exclusive release was the only firkin produced.
The New Albanian Bank Street Brewhouse is located at 415 Bank Street in downtown New Albany. Our Thunderfoot Release Dinner takes place on Wednesday, April 8, 2009, starting at 6:30 p.m.
The price is $40 per person, and does not include tax and gratuity. Seating is by reservation only, and there are 30 seats available in all. Phone 812-725-9585 to make your reservations (voice mail available).
First Course
Celery Root Soup
Duck Confit Salad, Roasted Baby Beets
Second Course
Seared Duck Breast
Caramelized Onions, Pomegranate, Oats, Duck Stock Reduction
Third Course
Capriole Mont St. Francis
Bing & Tart Cherries, Duck Chip
Fourth Course
Chocolate Bread Pudding
Sour Apple, Molέ
Each course will be paired with a 4-ounce serving of limited release, cask-conditioned NABC Thunderfoot, an Imperial Stout aged 13 months on oak chips and dried Bing cherries. This exclusive release was the only firkin produced.
The New Albanian Bank Street Brewhouse is located at 415 Bank Street in downtown New Albany. Our Thunderfoot Release Dinner takes place on Wednesday, April 8, 2009, starting at 6:30 p.m.
The price is $40 per person, and does not include tax and gratuity. Seating is by reservation only, and there are 30 seats available in all. Phone 812-725-9585 to make your reservations (voice mail available).
Saturday, April 04, 2009
Charlestown Pizza Company praised in today's C-J.
The last time we visited Charlestown Pizza Company roughly two weeks ago, I was tempted to have a season's last draft Bell's HopSlam, but refrained, leaving the liquid to be consumed by the Courier's free-lance reviewer ... who, in turn, gave Shawn and TJ great coverage.
All roads lead to Charlestown pizza; Town Square spot unpretentious, hip, by Marty Rosen (Courier-Journal).
Nah, it had nothing whatsoever to do with me. Kudos to the CPC for the missionary work in Clark County.
All roads lead to Charlestown pizza; Town Square spot unpretentious, hip, by Marty Rosen (Courier-Journal).
Nah, it had nothing whatsoever to do with me. Kudos to the CPC for the missionary work in Clark County.
Friday, April 03, 2009
Poking sticks into cages here in lovely NA.
I write a weekly column for the local newspaper. This week's effort boasted a bit of free association, but since some of it has to do with beer, perhaps it's worth reprinting here.
----
BAYLOR: Poking sticks into cages
By ROGER BAYLOR
Local Columnist
Once upon a time at our pub and pizzeria, two male customers came bouncing inside in an obvious state of delirious pre-intoxication — whether liquid or herbal couldn’t be determined — and ordered pizza.
Soon they were verbally harassing other patrons, and our man on the point called the police. Two officers quickly arrived, cleanly removing the offending duo from the dining area and shifting them outside.
There the tragicomic dullards put up a mild, slapstick resistance to arrest. I earnestly hoped the officers would deploy nightsticks, flashlights and perhaps even cattle prods, but they were impeccably, professionally restrained in the face of provocation.
Astutely observing the condition of the unruly future drunk-tank occupants, the policemen merely shrugged and maintained a loosely demarcated cordon, permitting the miscreants to damage each other as much as possible before being loaded into the waiting squad car.
Sure enough, the two stooges kept smashing into one another like semi-erect, soggy egg noodles before finally plummeting onto the unyielding pavement in a tangle of sodden ineptitude. One broke down and began moaning, wailing in the fashion of a starving, flea-bitten, matted-wet cur barred from the soothing warmth of house and hearth:
“We jess cayme ta eeeet peeezza! Whar’s mah peeezza?”
It was as pathetic a performance as I’ve witnessed during my 17 years in business, as well as a sad reminder, because try as you might as an owner to maintain order and an ambiance of non-threatening good times in your place, there is a certain percentage of the human race unable to follow the handy directions on the teleprompter.
While many remain perfectly capable of being functional social drinkers, others simply do not possess this gene, and what’s more, those who behave like the bedraggled pizza cravers seem ever determined to drag others down into their own morass of dysfunction.
It’s all vaguely reminiscent of the process required for dealing with our city’s no-progress-at-any-price Luddites.
•••
I’m not sure why this ancient memory passed through my mind, or any conceivable connection between it and the new series of Miller Lite TV commercials, which have proven so relentlessly insulting during recent basketball screenings.
Maybe it has something to do with target demographics, and the eternal gullibility of the public.
The ads in question trumpet the latest crucial reason for Miller Lite’s superior flavor (Really?) as the master brewer’s innovative insistence on hopping the beer a total of three (Three!) separate times during the brewing process. This tripartite hopping strategy might seem impressive to the bulk of our nation’s 5-year-olds, until one recalls two inconvenient truths about brewing:
1. Virtually every beer currently brewed in America or elsewhere is hopped three separate times. The bittering hops go into the kettle first, followed at later stages by flavor and aroma hops. This practice is default, not unique.
2. Miller Lite has no discernible flavor, anyway. How can we be sure the hops were added three times when there is no evidence of their existence?
As I ponder the significance of “high-country barley” and “drinkability” in the context of P.T. Barnum’s immortal axiom about the birth rate of suckers, it would be nice to have a real beer that actually tastes like something. Fortunately, good beer is close by because I sell it for a living.
That’s a good thing because if there weren’t good beer in New Albany, I’d have to leave town.
•••
It’s true. Anyone not “liking” or “loving” it here — in a city block, a municipality, a state or the nation — has the right to exit at any time.
Sorry, but that’s not my style.
At some point earlier in my life, I concluded that there was great personal value in certain areas that embrace knowledge and ideas, and that because my place of birth attaches a pathetically low value on its educational attainment, these areas are seriously undervalued hereabouts.
It seemed there were two choices for me. Either attempt a measure of self-growth and comprehension by playing the role of contrarian gadfly in the midst of localized incomprehension, or risk the relative happiness of placid normalcy in another locale where most other people view life the same way as me.
Door No. 1, please.
Hard-wired somewhere deep within my psyche is the conviction that it’s better to stay put and confront complacency and apathy at home — to be a royal pain in the posterior and a performance artist for my vision of truth whenever and wherever possible in an effort to illustrate that it’s OK to be different — than to cut and run ... whether to Madison, Wis., or Bamberg, Germany, or to a new life and career altogether.
My preferences may or may not be noble, although they serve nicely as self-referential beacons for various themes of my disaffection. I won’t deny my fair share of character flaws, or that my philosophical precepts are riddled with exceptions. Yes, a fair number of New Albanians would vote me off the island; then again, they’d also proffer the hemlock to Socrates if it meant not having to think.
Recently, I received this anonymous admonition:
“Congratulations Roger on your fine spelling of words that were never meant to be transliterated into English on your blog and Guest Column anyway. I canceled my newspaper subscription. I’m sick of your propaganda, and you’ve just lost all credibility.”
Thanks — that’s justification enough for me. Have a thoughtful day, folks.
----
BAYLOR: Poking sticks into cages
By ROGER BAYLOR
Local Columnist
Once upon a time at our pub and pizzeria, two male customers came bouncing inside in an obvious state of delirious pre-intoxication — whether liquid or herbal couldn’t be determined — and ordered pizza.
Soon they were verbally harassing other patrons, and our man on the point called the police. Two officers quickly arrived, cleanly removing the offending duo from the dining area and shifting them outside.
There the tragicomic dullards put up a mild, slapstick resistance to arrest. I earnestly hoped the officers would deploy nightsticks, flashlights and perhaps even cattle prods, but they were impeccably, professionally restrained in the face of provocation.
Astutely observing the condition of the unruly future drunk-tank occupants, the policemen merely shrugged and maintained a loosely demarcated cordon, permitting the miscreants to damage each other as much as possible before being loaded into the waiting squad car.
Sure enough, the two stooges kept smashing into one another like semi-erect, soggy egg noodles before finally plummeting onto the unyielding pavement in a tangle of sodden ineptitude. One broke down and began moaning, wailing in the fashion of a starving, flea-bitten, matted-wet cur barred from the soothing warmth of house and hearth:
“We jess cayme ta eeeet peeezza! Whar’s mah peeezza?”
It was as pathetic a performance as I’ve witnessed during my 17 years in business, as well as a sad reminder, because try as you might as an owner to maintain order and an ambiance of non-threatening good times in your place, there is a certain percentage of the human race unable to follow the handy directions on the teleprompter.
While many remain perfectly capable of being functional social drinkers, others simply do not possess this gene, and what’s more, those who behave like the bedraggled pizza cravers seem ever determined to drag others down into their own morass of dysfunction.
It’s all vaguely reminiscent of the process required for dealing with our city’s no-progress-at-any-price Luddites.
•••
I’m not sure why this ancient memory passed through my mind, or any conceivable connection between it and the new series of Miller Lite TV commercials, which have proven so relentlessly insulting during recent basketball screenings.
Maybe it has something to do with target demographics, and the eternal gullibility of the public.
The ads in question trumpet the latest crucial reason for Miller Lite’s superior flavor (Really?) as the master brewer’s innovative insistence on hopping the beer a total of three (Three!) separate times during the brewing process. This tripartite hopping strategy might seem impressive to the bulk of our nation’s 5-year-olds, until one recalls two inconvenient truths about brewing:
1. Virtually every beer currently brewed in America or elsewhere is hopped three separate times. The bittering hops go into the kettle first, followed at later stages by flavor and aroma hops. This practice is default, not unique.
2. Miller Lite has no discernible flavor, anyway. How can we be sure the hops were added three times when there is no evidence of their existence?
As I ponder the significance of “high-country barley” and “drinkability” in the context of P.T. Barnum’s immortal axiom about the birth rate of suckers, it would be nice to have a real beer that actually tastes like something. Fortunately, good beer is close by because I sell it for a living.
That’s a good thing because if there weren’t good beer in New Albany, I’d have to leave town.
•••
It’s true. Anyone not “liking” or “loving” it here — in a city block, a municipality, a state or the nation — has the right to exit at any time.
Sorry, but that’s not my style.
At some point earlier in my life, I concluded that there was great personal value in certain areas that embrace knowledge and ideas, and that because my place of birth attaches a pathetically low value on its educational attainment, these areas are seriously undervalued hereabouts.
It seemed there were two choices for me. Either attempt a measure of self-growth and comprehension by playing the role of contrarian gadfly in the midst of localized incomprehension, or risk the relative happiness of placid normalcy in another locale where most other people view life the same way as me.
Door No. 1, please.
Hard-wired somewhere deep within my psyche is the conviction that it’s better to stay put and confront complacency and apathy at home — to be a royal pain in the posterior and a performance artist for my vision of truth whenever and wherever possible in an effort to illustrate that it’s OK to be different — than to cut and run ... whether to Madison, Wis., or Bamberg, Germany, or to a new life and career altogether.
My preferences may or may not be noble, although they serve nicely as self-referential beacons for various themes of my disaffection. I won’t deny my fair share of character flaws, or that my philosophical precepts are riddled with exceptions. Yes, a fair number of New Albanians would vote me off the island; then again, they’d also proffer the hemlock to Socrates if it meant not having to think.
Recently, I received this anonymous admonition:
“Congratulations Roger on your fine spelling of words that were never meant to be transliterated into English on your blog and Guest Column anyway. I canceled my newspaper subscription. I’m sick of your propaganda, and you’ve just lost all credibility.”
Thanks — that’s justification enough for me. Have a thoughtful day, folks.
Thursday, April 02, 2009
Bank Street Brewhouse in Velocity.
The reviewer mentions the evening menu, pictured below (scallops and flat iron steak). The evening menu is offered Thursday - Saturday.
Review: New Albanian Bank Street Brewhouse; The atmosphere is almost as good as the beer, by Josh Thomas (Velocity).
Review: New Albanian Bank Street Brewhouse; The atmosphere is almost as good as the beer, by Josh Thomas (Velocity).
Wednesday, April 01, 2009
A visit to Rocky's in LEO.
I'm just glad I'm not the one cleaning those 100-ft long draft lines!
Mug Shots: Rocky’s returns to its superb beer-list roots.
Mug Shots: Rocky’s returns to its superb beer-list roots.
Monday, March 30, 2009
Browning's restaurant back?
Good news from Louisville. To help clarify, the space in question is the once/future Browning's Brewery, which has continued producing beer since the attached restaurants closed in October, 2008, and the locally renowned Shariat formerly ran the kitchen there.
Shariat receives city loan for Slugger Field restaurant
Louisville restaurateur Anoosh Shariat and a business partner have received a $100,000 loan from the Louisville Metropolitan Business Development Corp. to open a restaurant and brew pub at Louisville Slugger Field.
Sunday, March 29, 2009
A rainy Saturday.
(Bank Street Brewhouse is open on Sunday, and the NCAA games will be showing)
After a lengthy hiatus, I returned to the front porch yesterday afternoon and enjoyed a fine cigar (from Kaiser’s Tobacco in downtown New Albany) accompanied by a cup of steaming black tea and the most recent issue of “The Economist.” It was a pleasant break from the previous weeks of stress and strain at work, and the cigar tasted even better for it having been more than a month since the one before it.
Before that, my pal Jerry and I enjoyed one of our periodic forays to Ear-X in Louisville, had a bite to eat, and then stopped at Rocky’s Sub Pub in Jeffersonville to examine the new 30+ draft system. The selection is good, and I’ll be writing about it for my column in this Wednesday’s LEO. We ended up and Bank Street Brewhouse, where several friends were ensconced, including three regional wine merchants who drink beer in their spare time. We all talked shop, and it was invigorating.
Jared had uncovered a four-month old firkin of Beak’s Best that had been dry-hopped with Amarillo hops, and it was pouring from the hand pull. Good stuff indeed, even if the temperature wasn’t right for lifting the garage doors. I felt a bit sad for the group coming in for pizza, but accidents are unavoidable. The point is for Connor’s Place and/or the River City Winery to make pizza. We’ll happily direct people in those directions. Then, no one leaves downtown without satisfaction.
Speaking of which … excuse me for dipping into the mailbag.
To Edna: Sorry, but the food is priced and sized in portion wit the ingredients and preparation. There will be no burgers or pizza. The burgers at Studio’s are pretty good, though.
To K: We had the sound turned off on purpose. We think that being able to see the game is enough, and that the announcers typically are superfluous.
To the unknown homebrewer: We’ve never done chicken wings at the original location, and they weren’t contemplated at the new one. I understand that Connor’s Place will be offering them soon, if not already.
To N, T, J, L and a couple dozen others: Thanks for the patronage, and moreover, for understanding what we’re trying to achieve. It will continue to evolve. Please share your feelings with the like-minded. Revitalization can’t occur without standing a few paradigms on their heads.
That’s why we’re here. It’s what we do.
After a lengthy hiatus, I returned to the front porch yesterday afternoon and enjoyed a fine cigar (from Kaiser’s Tobacco in downtown New Albany) accompanied by a cup of steaming black tea and the most recent issue of “The Economist.” It was a pleasant break from the previous weeks of stress and strain at work, and the cigar tasted even better for it having been more than a month since the one before it.
Before that, my pal Jerry and I enjoyed one of our periodic forays to Ear-X in Louisville, had a bite to eat, and then stopped at Rocky’s Sub Pub in Jeffersonville to examine the new 30+ draft system. The selection is good, and I’ll be writing about it for my column in this Wednesday’s LEO. We ended up and Bank Street Brewhouse, where several friends were ensconced, including three regional wine merchants who drink beer in their spare time. We all talked shop, and it was invigorating.
Jared had uncovered a four-month old firkin of Beak’s Best that had been dry-hopped with Amarillo hops, and it was pouring from the hand pull. Good stuff indeed, even if the temperature wasn’t right for lifting the garage doors. I felt a bit sad for the group coming in for pizza, but accidents are unavoidable. The point is for Connor’s Place and/or the River City Winery to make pizza. We’ll happily direct people in those directions. Then, no one leaves downtown without satisfaction.
Speaking of which … excuse me for dipping into the mailbag.
To Edna: Sorry, but the food is priced and sized in portion wit the ingredients and preparation. There will be no burgers or pizza. The burgers at Studio’s are pretty good, though.
To K: We had the sound turned off on purpose. We think that being able to see the game is enough, and that the announcers typically are superfluous.
To the unknown homebrewer: We’ve never done chicken wings at the original location, and they weren’t contemplated at the new one. I understand that Connor’s Place will be offering them soon, if not already.
To N, T, J, L and a couple dozen others: Thanks for the patronage, and moreover, for understanding what we’re trying to achieve. It will continue to evolve. Please share your feelings with the like-minded. Revitalization can’t occur without standing a few paradigms on their heads.
That’s why we’re here. It’s what we do.
Friday, March 27, 2009
Gastronomy in New Albany? You might as well get used to it.
Yesterday I chewed over a few ruminations gleaned from the ongoing kitchen rollout at the Bank Street Brewhouse.
Bank Street Brewhouse: It's exactly because "different" isn't the "same."
Last evening I sampled the Flat Iron Steak with an Asparagus Salad, accompanied by an Oaktimus (Hoptimus aged with oak chips) dating from early 2008. Speaking with approximate objectivity, it may have been the best all-around meal I've had in an American brewpub, bar none -- and I've been to quite a few.
Yes, the intention was to have a continental, Belgian-cafe-style kitchen. Two weeks into the Brewhouse's existence, we've transcended that simple ideal by an Old Country mile. This has occurred because we had the chance to work with Chef Josh Lehman, whose vision and dedication should be obvious. Admittedly, it's the polar opposite of the menu at the Public House and Pizzeria, and for some, that fact has been an impediment. Happily, the scene at Grant Line is the same as it ever was.
Meanwhile, at Bank Street, we're all working as hard as we can to disseminate information about when we're open, what food is available and when, and a hundred other things that every start-up has to resolve. The brewery's coming within a month, and then another chapter begins. Exterior finishing work is set to resume.
The point to me is this: It hasn't progressed in the way I imagined, but it's far, far better than what I ever envisioned, which makes a very strong case for the collaborative theory of management as illustrated by our team. Our traditional location is utterly unique, and so is the new one. Our collective mandate has been to challenge, not pander, and my personal goal is to make the world aware of the possibilities of pairing first-rate cuisine with equally top-notch brewing. We're already heading toward fruition in these areas, and it's only just begun.
In fact, the only dissonance heard so far is the familiar variation on the crippling, self-loathing lament native to the vicinity: You can't do that in New Albany, and you shouldn't even try.
Bullshit. Why not?
My question, then, is what word do we coin to describe what we're doing? The one that seems closest in the "gastropub" in Brit-speak, as defined by Wikipedia.
Any thoughts? Thanks to all readers so far who get it. Your patronage is appreciated very, very much.
---
At NAC: Dinner menu at Bank Street Brewhouse tonight ... and a special Elector on the handpull.
Bank Street Brewhouse: It's exactly because "different" isn't the "same."
Last evening I sampled the Flat Iron Steak with an Asparagus Salad, accompanied by an Oaktimus (Hoptimus aged with oak chips) dating from early 2008. Speaking with approximate objectivity, it may have been the best all-around meal I've had in an American brewpub, bar none -- and I've been to quite a few.
Yes, the intention was to have a continental, Belgian-cafe-style kitchen. Two weeks into the Brewhouse's existence, we've transcended that simple ideal by an Old Country mile. This has occurred because we had the chance to work with Chef Josh Lehman, whose vision and dedication should be obvious. Admittedly, it's the polar opposite of the menu at the Public House and Pizzeria, and for some, that fact has been an impediment. Happily, the scene at Grant Line is the same as it ever was.
Meanwhile, at Bank Street, we're all working as hard as we can to disseminate information about when we're open, what food is available and when, and a hundred other things that every start-up has to resolve. The brewery's coming within a month, and then another chapter begins. Exterior finishing work is set to resume.
The point to me is this: It hasn't progressed in the way I imagined, but it's far, far better than what I ever envisioned, which makes a very strong case for the collaborative theory of management as illustrated by our team. Our traditional location is utterly unique, and so is the new one. Our collective mandate has been to challenge, not pander, and my personal goal is to make the world aware of the possibilities of pairing first-rate cuisine with equally top-notch brewing. We're already heading toward fruition in these areas, and it's only just begun.
In fact, the only dissonance heard so far is the familiar variation on the crippling, self-loathing lament native to the vicinity: You can't do that in New Albany, and you shouldn't even try.
Bullshit. Why not?
My question, then, is what word do we coin to describe what we're doing? The one that seems closest in the "gastropub" in Brit-speak, as defined by Wikipedia.
A gastropub (or gastro pub) is a British term for a public house which specializes in high-quality food a step above the more basic "pub grub." The name is a combination of pub and gastronomy and was coined in 1991 when David Eyre and Mike Belben opened a pub called The Eagle in Clerkenwell, London.[1][2] The concept "helped create a truly British culinary scene" and "arose from a conscious effort to promote great food in well-loved places."[2] Gastropubs have been described as the Anglo-equivalent of the French brasserie or the Japanese izakaya [3]The problem with "gastropub" is that Americans only hear the prefix when it is associated with stomach viruses, "gastronomy" being a little used word in Big Buford Land.
Any thoughts? Thanks to all readers so far who get it. Your patronage is appreciated very, very much.
---
At NAC: Dinner menu at Bank Street Brewhouse tonight ... and a special Elector on the handpull.
Thursday, March 26, 2009
Bank Street Brewhouse: It's exactly because "different" isn't the "same."
Dinner menu at Bank Street Brewhouse tonight ... and a special Elector.
Now that the Bank Street Brewhouse is operational, at least on the front end, I hope that there’ll be time to return this blog to its original purpose. Primarily, this means me writing about anything I damn well please, with a general connection to beer and brewing, and to my place as a habitué of this wonderful world.
The first days of Bank Street have been incredible, and yet there’s something I need to get off my chest.
I told you it was going to be different!
Some of you should have listened to me. I spoke of shifting paradigms and drmatic reinventions, and you somehow thought I was joking or playing games.
Remember: I don’t play games. Ever. As a voyeur, I might watch them ... but not play them.
Way back in 1992, many of my friends doubted that a true specialty beer establishment could survive in New Albany. I was serious then, too. Hopefully the results over 17 years speak for themselves.
Now that we’ve embarked upon a major company expansion, one that involves a fairy radical new concept of what we as a company can be, especially when it comes to Chef Josh’s incredible cuisine, it’s useful for me to remember that not everyone is going to see it that way, even some of those who should know better. That’s okay. I’ll just have to work a bit harder to prove it to you.
I’m largely untroubled beyond feeling a natural disappointment that everyone might not see the future as clearly as I do, but that’s part of the game. We are going to be compelled to explain ourselves and the mission, and that’s necessary. I welcome it.
After we’ve explained ourselves and offered a completely new, unique experience in downtown New Albany as a damned fine brewery that does some damned fine food – that both “feeds the people” in a sense, but more importantly educates them by challenging preconceived notions of the heights to which beer and food can aspire – there’ll be a percentage that still disagrees.
So be it, and that’s okay, too. All anyone can do is their best, and so far, we are doing just that. Once the brewery is on line, it'll be better.
The original pub and pizzeria off Grant Line remain intact, and the combined weight of the beer program (NABC and guests) and traditional pizza-based menu is the same as it ever was. That’s purely intentional. Downtown, we’re going to make the point that fresh, locally sourced food prepared with consummate skill by an creative, ambitious young chef and his crew, and (once the brewing system is operative) paired with consistently excellent local craft beers, is a viable, complementary option. There may well prove to be an entirely new crowd for such a fusion, and in fact, we’re counting on it.
Yes, it’s true: I suffered a bit of rejection’s sting last night. It’s also true that dounbters always stoke my competitive spirit. That’s the way it worked in 1992, and the way I hope it remains.
Now that the Bank Street Brewhouse is operational, at least on the front end, I hope that there’ll be time to return this blog to its original purpose. Primarily, this means me writing about anything I damn well please, with a general connection to beer and brewing, and to my place as a habitué of this wonderful world.
The first days of Bank Street have been incredible, and yet there’s something I need to get off my chest.
I told you it was going to be different!
Some of you should have listened to me. I spoke of shifting paradigms and drmatic reinventions, and you somehow thought I was joking or playing games.
Remember: I don’t play games. Ever. As a voyeur, I might watch them ... but not play them.
Way back in 1992, many of my friends doubted that a true specialty beer establishment could survive in New Albany. I was serious then, too. Hopefully the results over 17 years speak for themselves.
Now that we’ve embarked upon a major company expansion, one that involves a fairy radical new concept of what we as a company can be, especially when it comes to Chef Josh’s incredible cuisine, it’s useful for me to remember that not everyone is going to see it that way, even some of those who should know better. That’s okay. I’ll just have to work a bit harder to prove it to you.
I’m largely untroubled beyond feeling a natural disappointment that everyone might not see the future as clearly as I do, but that’s part of the game. We are going to be compelled to explain ourselves and the mission, and that’s necessary. I welcome it.
After we’ve explained ourselves and offered a completely new, unique experience in downtown New Albany as a damned fine brewery that does some damned fine food – that both “feeds the people” in a sense, but more importantly educates them by challenging preconceived notions of the heights to which beer and food can aspire – there’ll be a percentage that still disagrees.
So be it, and that’s okay, too. All anyone can do is their best, and so far, we are doing just that. Once the brewery is on line, it'll be better.
The original pub and pizzeria off Grant Line remain intact, and the combined weight of the beer program (NABC and guests) and traditional pizza-based menu is the same as it ever was. That’s purely intentional. Downtown, we’re going to make the point that fresh, locally sourced food prepared with consummate skill by an creative, ambitious young chef and his crew, and (once the brewing system is operative) paired with consistently excellent local craft beers, is a viable, complementary option. There may well prove to be an entirely new crowd for such a fusion, and in fact, we’re counting on it.
Yes, it’s true: I suffered a bit of rejection’s sting last night. It’s also true that dounbters always stoke my competitive spirit. That’s the way it worked in 1992, and the way I hope it remains.
Dinner menu at Bank Street Brewhouse tonight ... and a special Elector.
On Thursday evening (March 26) the NABC Bank Street Brewhouse dinner menu will debut. Please note the dinner hours of 5:30 - 9:00 p.m. Thursday through Saturday.
To honor the occasion, the NABC’s brew crew will be releasing a cask-conditioned pin (5 gallons) of Elector, which has been aged for nine months in a wooden cask formerly used to dispense Lagavulin-aged JW Lees Vintage Harvest Ale. This special batch of Elector will be tapped at 5:00 p.m. on Thursday.
Stay tuned. There are rumors of a Thunderfoot appearance during the week of March 30.
Executive Chef - Joshua Lehman
Sous Chef - Andy Gunn
Brewers – Jesse Williams & Jared Williamson
Dinner Menu
Soup du Jour
Chef's Whim
$4.50
Asparagus Salad
Fennel, Radishes, Citrus Vinaigrette
$6.00
Scallops
Diver Scallops, Carrot Mousse, English Peas, Bacon, Lemon Brown Butter
$16.95
Pork Confit - Slow Roasted Pork, Fingerling Potatoes, Pickled
Carrots
$13.95
Flat Iron Steak
Caramelized Onions, Sunchokes, Asparagus, Veal reduction
$15.95
English Pea & Mushroom Risotto
Arborio Rice, Shiitake Mushrooms, Roasted Fennel, Parmigiano-Reggiano
$11.95
To honor the occasion, the NABC’s brew crew will be releasing a cask-conditioned pin (5 gallons) of Elector, which has been aged for nine months in a wooden cask formerly used to dispense Lagavulin-aged JW Lees Vintage Harvest Ale. This special batch of Elector will be tapped at 5:00 p.m. on Thursday.
Stay tuned. There are rumors of a Thunderfoot appearance during the week of March 30.
Executive Chef - Joshua Lehman
Sous Chef - Andy Gunn
Brewers – Jesse Williams & Jared Williamson
Dinner Menu
Soup du Jour
Chef's Whim
$4.50
Asparagus Salad
Fennel, Radishes, Citrus Vinaigrette
$6.00
Scallops
Diver Scallops, Carrot Mousse, English Peas, Bacon, Lemon Brown Butter
$16.95
Pork Confit - Slow Roasted Pork, Fingerling Potatoes, Pickled
Carrots
$13.95
Flat Iron Steak
Caramelized Onions, Sunchokes, Asparagus, Veal reduction
$15.95
English Pea & Mushroom Risotto
Arborio Rice, Shiitake Mushrooms, Roasted Fennel, Parmigiano-Reggiano
$11.95
Wednesday, March 25, 2009
BSB in LEO.
Good press today at LEO: Review: Roll out the barrel at Bank Street Brewhouse, by Kevin Gibson & Robin Garr.
Lovers of microbrewery beer now have another local mecca: The long-awaited Bank Street Brewhouse, an offshoot of New Albanian Brewing Company, opened its doors this month and is operating with a limited menu and limited seating in downtown New Albany.
If an early impression does justice to the end result, this brewpub will indeed have been worth the wait.
Lovers of microbrewery beer now have another local mecca: The long-awaited Bank Street Brewhouse, an offshoot of New Albanian Brewing Company, opened its doors this month and is operating with a limited menu and limited seating in downtown New Albany.
If an early impression does justice to the end result, this brewpub will indeed have been worth the wait.
Monday, March 23, 2009
One day just behind the unread "closed" sign.
Brewer Jared Williamson and I share a recurring joke about how we can't understand non-readers, seeing as neither of us can drive down the road without reading every sign we see.
All of them. We just can't help it.
There were having team meetings today at the Bank Street Brewhouse, which is closed on Mondays. As we proceeded with discussions, there were periodic arrivals of people unaware of the operating hours, and that's fine. We're just starting. A few of them paused to read the sign that explains our hours. Others pushed on the door, which was locked for the most part, but once or twice was unlatched. The Monday closing would be politely explained to them, and accompanying questions answered. Most of the time this was sufficient.
At around 3:00 p.m., with the door unlocked because of someone's smoke break outside, a smartly dressed older couple reeking of affluence pushed through. One of the servers explained matters, and the woman was taken aback, saying that as out of towners, it had been hard to find us, but they had to come after the newspaper article in the Courier-Journal on Saturday - "the food looked so good in the picture."
They asked if there was a good place to eat nearby, and we said "La Rosita's" in unison; the best Mexican in the area.
"We don't eat Mexican food."
Uh huh. You're losing points fast, lady.
With the Windsor open only for lunch, the best alternative was Studio's, and I told them so, adding that it surprised me that the Saturday C-J article didn't have the business hours. Of course, I knew it did.
"Well, we didn't actually read the article," she replied.
Or call the phone number.
At this point, I'd lost interest. You drive out of the way because of a photo, perhaps noting the headline alone, and then what? Driving down every street until there wwas a banner so large that it couldn't be missed?
Then he looked at her and said, "Why don't we eat at Penn Station instead?"
Candid Camera, anyone? Is this my payback for bad karma?
I considered saying something like this:
"I can't help noticing that you're fairly well off. How exactly did you manage that? Did you inherit it, or did you come up with a way to fleece people dumber than you?"
Because I'm masquerading as an adult, I refrained. It wasn't easy, but at least we didn't have to try and recommend beers to them.
White Zinfandel, anyone?
All of them. We just can't help it.
There were having team meetings today at the Bank Street Brewhouse, which is closed on Mondays. As we proceeded with discussions, there were periodic arrivals of people unaware of the operating hours, and that's fine. We're just starting. A few of them paused to read the sign that explains our hours. Others pushed on the door, which was locked for the most part, but once or twice was unlatched. The Monday closing would be politely explained to them, and accompanying questions answered. Most of the time this was sufficient.
At around 3:00 p.m., with the door unlocked because of someone's smoke break outside, a smartly dressed older couple reeking of affluence pushed through. One of the servers explained matters, and the woman was taken aback, saying that as out of towners, it had been hard to find us, but they had to come after the newspaper article in the Courier-Journal on Saturday - "the food looked so good in the picture."
They asked if there was a good place to eat nearby, and we said "La Rosita's" in unison; the best Mexican in the area.
"We don't eat Mexican food."
Uh huh. You're losing points fast, lady.
With the Windsor open only for lunch, the best alternative was Studio's, and I told them so, adding that it surprised me that the Saturday C-J article didn't have the business hours. Of course, I knew it did.
"Well, we didn't actually read the article," she replied.
Or call the phone number.
At this point, I'd lost interest. You drive out of the way because of a photo, perhaps noting the headline alone, and then what? Driving down every street until there wwas a banner so large that it couldn't be missed?
Then he looked at her and said, "Why don't we eat at Penn Station instead?"
Candid Camera, anyone? Is this my payback for bad karma?
I considered saying something like this:
"I can't help noticing that you're fairly well off. How exactly did you manage that? Did you inherit it, or did you come up with a way to fleece people dumber than you?"
Because I'm masquerading as an adult, I refrained. It wasn't easy, but at least we didn't have to try and recommend beers to them.
White Zinfandel, anyone?
Sunday, March 22, 2009
Too early for the beer biz.
John Campbell and I were up bright and early today to promote local beer and LIBA's Louisville Brewfest at the Clifton Center on Friday, March 27. My appearance was on WHAS-11's morning news, and lasted approximately a minute.If you're in the New Albany neighborhood, don't forget that the Bank Street Brewhouse is open today until 8:00 p.m. Food service is limited today because we gave the kitchen crew time off; yesterday's mention in the C-J was good for business yesterday, and they need time to prepare the first stages of the evening menu that should hit tables on Thursday night, March 26.
Saturday, March 21, 2009
Tasty Stark Bier Zeit draft fest at the Nachbar, Saturday night (March 21).
Stark Bier Zeit at the Nachbar on Saturday!
The draft selection for Stark Bier Zeit is excellent, including the only Louisville appearance of our Solidarity, a Baltic-style Porter, and also the rare Founders KBS (Kentucky Breakfast Stout) and Dogfish Head WorldWide Stout. The fest's name refers to the Bavarian habit of late winter or early spring Doppelbock release celebrations -- strong beer time. Ironically, it was my original choice for what became Gravity Head.
Bank Street Brewhouse in today's C-J.
Good press for the business in the morning C-J: Long-awaited Bank Street Brewhouse opens in New Albany (by Steve Coomes).
When Steve, a veteran free-lancer, visited the Brewhouse last Sunday, we were chatting about beer and he revealed a forthcoming trip to Italy to write about a pizza competition. I told him that Italian microbreweries are red hot, and then in the days since he did more research and found one near his destination. Now I'm envious that he'll get there before I have the chance. Italian beercycling, anyone?
Here's the link to a Bank Street discussion at the restaurant forum: First Visit: NABC Bank Street Brewhouse.
From all of us at NABC Bank Street Brewhouse: Thanks for coming in the past week. Next week you should be seeing the evening food menu phased into place, as well as a special involving cask-conditioned Thunderfoot on the hand pull and elegantly styles duck on the plate in front of it. Cheers!
When Steve, a veteran free-lancer, visited the Brewhouse last Sunday, we were chatting about beer and he revealed a forthcoming trip to Italy to write about a pizza competition. I told him that Italian microbreweries are red hot, and then in the days since he did more research and found one near his destination. Now I'm envious that he'll get there before I have the chance. Italian beercycling, anyone?
Here's the link to a Bank Street discussion at the restaurant forum: First Visit: NABC Bank Street Brewhouse.
From all of us at NABC Bank Street Brewhouse: Thanks for coming in the past week. Next week you should be seeing the evening food menu phased into place, as well as a special involving cask-conditioned Thunderfoot on the hand pull and elegantly styles duck on the plate in front of it. Cheers!
Wednesday, March 18, 2009
Swill cons in LEO today.
Today's LEO column contains heartfelt revelations about the time I wasted beer. Don't judge me too harshly ...
Mug Shots: Reveling in the innocence of a swill-soaked youth.
Mug Shots: Reveling in the innocence of a swill-soaked youth.
Tuesday, March 17, 2009
Friday, March 27: LIBA's Louisville Brewfest at the Clifton Center.
Here's the scoop on an upcoming Louisville beer fest. We'll be there.
---
Press release
LIBA PRESENTS “LOUISVILLE BREWFEST”
Friday, March 27th from 4:00pm – 10:00pm
The Clifton Center, 2117 Payne Street
Louisville, KY – The Louisville Independent Business Alliance (LIBA) and the Louisville Eccentric Observer (LEO) are pleased to present the first annual “Louisville Brewfest” on Friday, March 27th from 4pm-10pm at the Clifton Center, located at 2117 Payne Street.
The event will feature beer tastings from Bluegrass Brewing Main Street, Cumberland Brews, New Albanian Brewing Company, Bluegrass Brewing Company, and Brownings, as well as favorite hometown foods from the breweries, Boombozz Famous Gourmet Pizzeria and The Bodega at Felice.
There will also be performances by local bands The Instruction at 7pm, Thomas A. Minor at 8pm and Adventure at 9pm. Admission is free, and in order to drink attendees must be 21+ and purchase a $2 souvenir cup. Complimentary rides will be provided by City Scoot after 7:30pm.
Beer tickets can be purchased at the door for $1 each, redeemable for food and beer (i.e. 1 ticket = 1 beer sample, 3 tickets = 1 full beer). If our local basketball teams are playing in the NCAA tournament that night, the games will be available for viewing on site. LIBA individual memberships will be available for $10, and new members will receive a “Buy Local First” or “Keep Louisville Weird” sticker and a special voucher book with discount offers from participating venders.
“Louisville has a thriving micro/craft beer scene, and it goes a long way toward Keeping Louisville Weird,” says Scott Roussell, Bluegrass Brewing Main Street. “Like we always say, ‘Don’t buy beer from strangers.’”
This event is sponsored by the LEO. For more information visit www.keeplouisvilleweird.com/beer.
About the Louisville Independent Business Alliance
The mission of LIBA is to preserve the unique community character of the Metro Louisville area by promoting locally-owned businesses and to educate citizens on the value of shopping locally. For more information and a member list, visit www.keeplouisvilleweird.com.
---
Press release
LIBA PRESENTS “LOUISVILLE BREWFEST”
Friday, March 27th from 4:00pm – 10:00pm
The Clifton Center, 2117 Payne Street
Louisville, KY – The Louisville Independent Business Alliance (LIBA) and the Louisville Eccentric Observer (LEO) are pleased to present the first annual “Louisville Brewfest” on Friday, March 27th from 4pm-10pm at the Clifton Center, located at 2117 Payne Street.
The event will feature beer tastings from Bluegrass Brewing Main Street, Cumberland Brews, New Albanian Brewing Company, Bluegrass Brewing Company, and Brownings, as well as favorite hometown foods from the breweries, Boombozz Famous Gourmet Pizzeria and The Bodega at Felice.
There will also be performances by local bands The Instruction at 7pm, Thomas A. Minor at 8pm and Adventure at 9pm. Admission is free, and in order to drink attendees must be 21+ and purchase a $2 souvenir cup. Complimentary rides will be provided by City Scoot after 7:30pm.
Beer tickets can be purchased at the door for $1 each, redeemable for food and beer (i.e. 1 ticket = 1 beer sample, 3 tickets = 1 full beer). If our local basketball teams are playing in the NCAA tournament that night, the games will be available for viewing on site. LIBA individual memberships will be available for $10, and new members will receive a “Buy Local First” or “Keep Louisville Weird” sticker and a special voucher book with discount offers from participating venders.
“Louisville has a thriving micro/craft beer scene, and it goes a long way toward Keeping Louisville Weird,” says Scott Roussell, Bluegrass Brewing Main Street. “Like we always say, ‘Don’t buy beer from strangers.’”
This event is sponsored by the LEO. For more information visit www.keeplouisvilleweird.com/beer.
About the Louisville Independent Business Alliance
The mission of LIBA is to preserve the unique community character of the Metro Louisville area by promoting locally-owned businesses and to educate citizens on the value of shopping locally. For more information and a member list, visit www.keeplouisvilleweird.com.
Sunday, March 15, 2009
We want to do Sundays, and today is a fine place to begin.
Go to NABC's website (scroll down) for updated draft listings for both NABC locations.
Following the first few days of business at the Bank Street Brewhouse, the team is busily sorting through dozens of hastily scribbled post-it notes. Your constructive criticism is very much appreciated, and in fact, it is encouraged. I haven’t had time to catch up with all of last week’s e-mail correspondence, so please give me today to do a load of laundry and crawl back.
BSB will be closed on Mondays. Part of the reason for this is that I remain rather stubbornly determined to make “Open on Sunday” a reality in downtown New Albany. It is perhaps my primary goal as carnival barker and promotional flagellant, and in fact borders on the obsessive.
Today will be the inaugural expression of this desire, even if we don’t have the operation down to a science quite yet. There will be food, and there will be drink, and someone will be there to serve them from 12:00 noon until around 8:00 p.m.
With time and warmer weather, I’m envisioning a lively Sunday experience. Chef Josh and I have discussed several “Sunday special” menu possibilities, among them a lighter soup and salad option that might be good for the Sunday YMCA crowd, post-church lunches and cyclists. Of course, those wishing to augment with beer would be welcomed to do so.
We’re not quite there … yet. But we’ll be there today, with what we have now.
Following the first few days of business at the Bank Street Brewhouse, the team is busily sorting through dozens of hastily scribbled post-it notes. Your constructive criticism is very much appreciated, and in fact, it is encouraged. I haven’t had time to catch up with all of last week’s e-mail correspondence, so please give me today to do a load of laundry and crawl back.
BSB will be closed on Mondays. Part of the reason for this is that I remain rather stubbornly determined to make “Open on Sunday” a reality in downtown New Albany. It is perhaps my primary goal as carnival barker and promotional flagellant, and in fact borders on the obsessive.
Today will be the inaugural expression of this desire, even if we don’t have the operation down to a science quite yet. There will be food, and there will be drink, and someone will be there to serve them from 12:00 noon until around 8:00 p.m.
With time and warmer weather, I’m envisioning a lively Sunday experience. Chef Josh and I have discussed several “Sunday special” menu possibilities, among them a lighter soup and salad option that might be good for the Sunday YMCA crowd, post-church lunches and cyclists. Of course, those wishing to augment with beer would be welcomed to do so.
We’re not quite there … yet. But we’ll be there today, with what we have now.
Saturday, March 14, 2009
Exhaustion and pride.
Thanks to everyone who came out to sample the Bank Street Brewhouse yesterday afternoon and evening. It was a fine start for us, and we'll be working to iron out the kinks as the next stage (brewery installation and exterior work) begins.
I apologize about the food/kitchen confusion yesterday. I was confused, too. I did a fairly poor job of articulating the lunch time vs. dinner time information, and we hadn't quite gotten an "interim" snack menu in place ... then, to top it off, we ran through a big volume of edibles at lunch with no time to prep the evening.
Chef Josh let most of the kitchen crew go home and sleep, and put together an impromptu evening menu of soup and a cheese plate that went over quite well. The beer was flowing freely, and the atmosphere was festive.
In the context of our previous experience, the Bank Street project throws a few curveballs. We've always done a day-long pizza and sandwich menu; now, at Bank Street, we have a kitchen and a creative menu that make different demands in terms of time, and with the way that I must conceptualize the marketing plan. It'll take a couple of weeks, but we'll get there. Tuesday through Saturday will be lunch and dinner menus, with snacks (cheese plate, etc) in between. Sunday will be a different (and currently evolving) plan for the food, perhaps a lighter bill of fare (salads, soups) for YMCA patrons and weekend bicyclists.
NABC beer, Southern Indiana wines, a small list of selected spirits and craft sodas will be available at all hours.
Ironically, with my out-of-town guest Kim in tow, and seeking to expose him to as many good things as possible over the weekend, we actually left Bank Street Brewhouse early Friday evening and went to La Rosita's to dine. We could do this because the staff was completely on task, which feels good.
Rosita's was packed, too, and in all three seating areas. The food was wonderful as always.
Thanks again for the support. We have plenty of work to do, and are exceedingly optimistic about the prospects.
I apologize about the food/kitchen confusion yesterday. I was confused, too. I did a fairly poor job of articulating the lunch time vs. dinner time information, and we hadn't quite gotten an "interim" snack menu in place ... then, to top it off, we ran through a big volume of edibles at lunch with no time to prep the evening.
Chef Josh let most of the kitchen crew go home and sleep, and put together an impromptu evening menu of soup and a cheese plate that went over quite well. The beer was flowing freely, and the atmosphere was festive.
In the context of our previous experience, the Bank Street project throws a few curveballs. We've always done a day-long pizza and sandwich menu; now, at Bank Street, we have a kitchen and a creative menu that make different demands in terms of time, and with the way that I must conceptualize the marketing plan. It'll take a couple of weeks, but we'll get there. Tuesday through Saturday will be lunch and dinner menus, with snacks (cheese plate, etc) in between. Sunday will be a different (and currently evolving) plan for the food, perhaps a lighter bill of fare (salads, soups) for YMCA patrons and weekend bicyclists.
NABC beer, Southern Indiana wines, a small list of selected spirits and craft sodas will be available at all hours.
Ironically, with my out-of-town guest Kim in tow, and seeking to expose him to as many good things as possible over the weekend, we actually left Bank Street Brewhouse early Friday evening and went to La Rosita's to dine. We could do this because the staff was completely on task, which feels good.
Rosita's was packed, too, and in all three seating areas. The food was wonderful as always.
Thanks again for the support. We have plenty of work to do, and are exceedingly optimistic about the prospects.
Friday, March 13, 2009
Bank Street conditions for the weekend.
Bank Street's going to be open the next three days (Fri., Sat & Sun.) according to the schedule listed at right on the main blog page. However, it's important to know that we really only planned for lunch the next two days, so the evening menu will be short. Soup and frites, anyone? I understand they go well with beer. We all deeply appreciate the kind words of those who've dropped by to eat and drink this week, and I apologize for the absence of personal responses.
We're still putting the pieces together. Thanks for understanding.
We're still putting the pieces together. Thanks for understanding.
Thursday, March 12, 2009
Dinner tonight at Bank Street Brewhouse? Doors unlocked tonight.
We invited neighbors and townies to the Bank Street Brewhouse for lunch today. At the moment we're cleaning up and preparing to do it again this evening. If you'd like to stop by after 5:00 p.m. and check it out, feel free. Scroll past the photo for the menu.
New Albanian Bank Street Brewhouse
Lunch Menu (currently offered much of the day)
Soup du Jour
Chef's whim
$4.00
Caesar Salad
Hearts of Romaine, Parmigiano Reggiano, Garlic Croutons, House Caesar Dressing
$4.50
Roasted Beet & Goat Cheese Salad
Frissee Lettuce, Roasted Gold & Red Beets, Bacon, Walnuts,
Capriole Goat Cheese, Crème Fraiche Vinaigrette
$5.00
Pommes Frites
House cut Fries, Sea Salt, assorted Dipping Sauces
$4.95
Mussels
Ginger, Lemon Grass, White Wine and Coconut Milk
$9.95
Croque Monsieur
Black Forest Ham, Prosciutto, Emmantaler Cheese,
Wheat Bread (Blue Dog), Mornay Sauce
$7.95
Croque Madame
Add Egg to Croque Monsieur
$8.50
Mushrooms en Croute
Wild Mushrooms, Lentils, Puff Pastry
$6.95
New Albanian Bank Street Brewhouse
Lunch Menu (currently offered much of the day)
Soup du Jour
Chef's whim
$4.00
Caesar Salad
Hearts of Romaine, Parmigiano Reggiano, Garlic Croutons, House Caesar Dressing
$4.50
Roasted Beet & Goat Cheese Salad
Frissee Lettuce, Roasted Gold & Red Beets, Bacon, Walnuts,
Capriole Goat Cheese, Crème Fraiche Vinaigrette
$5.00
Pommes Frites
House cut Fries, Sea Salt, assorted Dipping Sauces
$4.95
Mussels
Ginger, Lemon Grass, White Wine and Coconut Milk
$9.95
Croque Monsieur
Black Forest Ham, Prosciutto, Emmantaler Cheese,
Wheat Bread (Blue Dog), Mornay Sauce
$7.95
Croque Madame
Add Egg to Croque Monsieur
$8.50
Mushrooms en Croute
Wild Mushrooms, Lentils, Puff Pastry
$6.95
Wednesday, March 11, 2009
I know, I know ... it's like inflicting baby pictures on your buddies, but what can I say?
I'll apologize in advance for resembling a broken record this week. Having confessed, here are more photos from the Bank Street Brewhouse, specifically last evening's "soft" opening. Another follows tonight, and another on Thursday, with Friday designated as opening day.
In the afternoon, the kitchen crew prepared menu samples for the employees.
Chef Josh Lehman explained the ingredients and preparation of the dishes, and then brewer Jared Williamson provided a few beer/food pairing observations.
From six to eight in the evening, dining and drinking occurred.
Earlier in the day, utilizing the newly installed antique poplar countertop by the (future) brewery window, liquors were briefly nipped. We'll eventually have a few selected spirits behind the bar (a hint: don't order Jack and coke), along with wines from Indiana wineries. Turtle Run's up first, with Huber and others to follow. There'll also be a selection of non-alcoholic craft sodas, and maybe even straws.
Of course, NABC beer is the primary beverage. When everything is working right, there'll be ten standard taps and two hand-pulled ales every day.
Thanks again for your support.
From six to eight in the evening, dining and drinking occurred.
Thanks again for your support.
Tuesday, March 10, 2009
Bank Street Brewhouse: Everybody's working for the weekend.
It will surprise absolutely no one to learn that U2’s new release, “No Line on the Horizon,” has become my personal soundtrack for the opening of NABC’s new Bank Street Brewhouse. For me and my Irish contemporaries, they’re acts of reinvention, as I hope these photos illustrate.
They were taken yesterday, as we prepped for entertaining Resch Construction’s workers with a meal and drinks. We’ll be doing a few “soft” nights this week for selected customers, and aiming to be open for lunch and the general public on Friday and Saturday. We're planning on Sunday hours, with Mondays closed.
When I’m absolutely sure all this will be lifting off on Friday, I’ll post opening hours and further details. Thanks for your support.
They were taken yesterday, as we prepped for entertaining Resch Construction’s workers with a meal and drinks. We’ll be doing a few “soft” nights this week for selected customers, and aiming to be open for lunch and the general public on Friday and Saturday. We're planning on Sunday hours, with Mondays closed.
When I’m absolutely sure all this will be lifting off on Friday, I’ll post opening hours and further details. Thanks for your support.
Demanding list of Liver Olympic events for the week.
As of today, the 2009 edition of our Gravity Head "Liver Olympics" is ten days old, and roughly one-third of the listed contestants are depleted: Gravity Head 2009 lineupdate.
Tonight there'll be incoming: Bus from Louisville to Gravity Head this Tuesday, March 10.
On Thursday, we're tapping a keg of Schlafly with a special baseball opportunity attached: Thursday, March 12: Come to Schlafly Tripel Night for a chance to win St. Louis Cardinals-Chicago Cubs tix.
The weekend's going to be crazy; in addition to the following, it looks like NABC's new Bank Street Brewhouse will be open for business on Friday (more on that a bit later today):
March 12-16
“Kim’s Coming to Town”
To know the Publican is to know his Danish friend Kim “Big Kim” Andersen. Kim, a member of the Danish Beer Enthusiasts, will be coming to New Albany for a well-timed visit and stay at the fabled Chez Baylor bed & breakfast. Look for us in the Public House and/or Bank Street Brewhouse. We’ll be the big guys.
Saturday, March 14
“My Wild Irish Rose”
NABC will again participate in the annual St. Patrick’s Day parade along Baxter Avenue & Bardstown Road in Louisville.
Saturday, March 14
“FOSSILS Meeting with Ron Downer”
The FOSSILS homebrewing club meets in Prost, and will welcome special guest Ron Downer. Ron is a legendary homebrewer & professional brewer, but more importantly, he is a dear friend of the public house owners and regulars. Not yet a member of FOSSILS? Then join up.
Tonight there'll be incoming: Bus from Louisville to Gravity Head this Tuesday, March 10.
On Thursday, we're tapping a keg of Schlafly with a special baseball opportunity attached: Thursday, March 12: Come to Schlafly Tripel Night for a chance to win St. Louis Cardinals-Chicago Cubs tix.
The weekend's going to be crazy; in addition to the following, it looks like NABC's new Bank Street Brewhouse will be open for business on Friday (more on that a bit later today):
March 12-16
“Kim’s Coming to Town”
To know the Publican is to know his Danish friend Kim “Big Kim” Andersen. Kim, a member of the Danish Beer Enthusiasts, will be coming to New Albany for a well-timed visit and stay at the fabled Chez Baylor bed & breakfast. Look for us in the Public House and/or Bank Street Brewhouse. We’ll be the big guys.
Saturday, March 14
“My Wild Irish Rose”
NABC will again participate in the annual St. Patrick’s Day parade along Baxter Avenue & Bardstown Road in Louisville.
Saturday, March 14
“FOSSILS Meeting with Ron Downer”
The FOSSILS homebrewing club meets in Prost, and will welcome special guest Ron Downer. Ron is a legendary homebrewer & professional brewer, but more importantly, he is a dear friend of the public house owners and regulars. Not yet a member of FOSSILS? Then join up.
Monday, March 09, 2009
Wholesaler team coming to visit on March 20, and bringing tasty breakfast with them.
One of our Public House wholesaler, Cavalier Distributing, handles the fine beers brewed by Founders Brewing Company (Grand Rapids, Michigan).Founders brews an excellent barrel-aged stout: Kentucky Breakfast Stout. For the first time ever in 2009, Cavalier received an allotment of draft KBS, and the Public House is purchasing one of the kegs. Had it arrived sooner, it would have been listed for Gravity Head. This doesn't mean we can't pour it.
So, for the occasion of the Cavalier sales and management crew's annual expedition to Gravity Head on Friday, March 20, we'll be tapping the KBS as a special Liver Olympics addendum. Of course, all customers may partake of the bounty -- and say hi to the folks who bring these kegs to us.
Sunday, March 08, 2009
Thursday, March 12: Come to Schlafly Tripel Night for a chance to win St. Louis Cardinals-Chicago Cubs tix.
NABC's John Campbell and Schlafly's Scott Shreffler have lined up a great Schlafly Tripel Night promotion at the Public House this Thursday evening (March 12) from 6:00 p.m. to 8:00 p.m.We'll tap our Gravity Head listed keg of Schlafly Tripel (see below; first time ever on draft at the Public House) for the occasion, and everyone who buys one will get their name in drawings on the half-hour for Schlafly gear.
More importantly, all Schlafly drinkers get a chance at the final drawing of the evening: Two tickets to the Saturday, April 25 St. Louis Cardinals home game (3:10 p.m.) against the Chicago Cubs, along with a $50 gift card redeemable at Schlafly's Tap Room (2100 Locust, downtown). We think these tickets may be part of owner Tom Schlafly's season ticket package, but even if not, this is a fine package ... and all you have to do is get a room.
Here's the straight dope on Schlafly Tripel.
Schlafly Tripel
The Saint Louis Brewery,
St. Louis MO
Malts: American
Hops: Central European
Bitterness: 45 IBUs
Alcohol by volume: 10.78%
www.schlafly.com
Gravity Head Twist: Kegged version of the brewery’s series of bottle-conditioned Belgian (and French) ales, each fermented with unique yeast. Golden, rich and fruity, with characteristic Belgian esters.
Saturday, March 07, 2009
Bus from Louisville to Gravity Head this Tuesday, March 10.
This Tuesday, March 10, Rick & Jeff Tours will be running a bus from Derby City Espresso (331 Market Street, Louisville) to NABC/Public House/Pizzeria for Gravity Head 2009.
The bus is leaving from Derby City Expresso at 7:00 p.m. sharp, and it will depart the Public House at 10:00 p.m. Derby City Espresso will provide complimentary coffee afterwards. While at the Public House, the bus group will have its own server in the Prost wing, along with a previously unannounced Gravity Head "The Liver Olympics" bonus keg: Three Floyds Dreadnaught IPA.
A seat on the bus costs $10. Call Rick for reservations 502-314-6056.
The bus is leaving from Derby City Expresso at 7:00 p.m. sharp, and it will depart the Public House at 10:00 p.m. Derby City Espresso will provide complimentary coffee afterwards. While at the Public House, the bus group will have its own server in the Prost wing, along with a previously unannounced Gravity Head "The Liver Olympics" bonus keg: Three Floyds Dreadnaught IPA.
A seat on the bus costs $10. Call Rick for reservations 502-314-6056.
Friday, March 06, 2009
A bit about NABC's beer at NABC's Bank Street Brewhouse.
Jared Williamson spent the week building and then tweaking the draft system for the soon-to-open Bank Street Brewhouse.
There'll be a total of 12 taps, which is a far cry from the 38 at the Public House, but remember that Bank Street is dedicated to the furtherance of NABC's house beers, both in the sense of expanded distribution once the brewhouse is installed in April, and also to the selection available in the downtown eatery/taproom.
Never say never ... but guest beers in any form, kegged or bottled, are not anticipated at this time.
Ten of the taps are for standard kegs, and there'll be no serving tanks at BSB. The core portfolio will be brewed at BSB, with seasonals and specialties brewe and kegged at Grant Line. We'll transport kegs back and forth as necessary so that NABC is represented at both establishments, although there will be times when the lineup differs. Showcasing the NABC product line at BSB will occasionally mean having fewer NABC beers on draft at Grant Line, especially in the beginning before the new brewery is producing.
Two of the BSB taps are handpulls. We will be trying to keep cask-conditioned Beak's Best on tap at all times, with the second handpull rotating.
20-ounce pours will be standard for most, though not all, NABC beers. Half-pints will also be available, as will sampler trays and carry-out growlers. Once the brewery is going full throttle, we'll begin re-examining the future canning prospects as originally promised.
Keep checking back. We'll be open any day now.
Thursday, March 05, 2009
Scenes from employee training at the Bank Street Brewhouse, March 5.
It isn't looking like this weekend for an opening, but nothing is being ruled out yet. I will give notice when the time comes. Really, it's any minute now.
Wednesday, March 04, 2009
Beer class tonight.
Here's the "Mug Shot" for this week's LEO:
How’s this for a college course listing?
Once upon a time, beer was just beer, but no longer. Beginning with an overview of the brewing process and the history of beer, we'll learn how to distinguish Pale Ale from Imperial Stout through words and samples.
The class begins tonight, and much to my delight, I’m the teacher. The Division of Continuing Studies at Indiana University Southeast contacted me a while back about Beer-Ed as a non-credit offering, and after a quick calendar check and ten minutes sipping from one of the required texts, I agreed to take my turn at the lectern.
Saying “yes” was the easy part, primarily because the necessary syllabus did not exist until I sat down to write it. After all, without a rough guide to inform the actual samplings, the endeavor wouldn’t be very educational. Here are a few starting points for students (and LEO readers).
Even before the scientific process was understood, mankind has been wonderfully creative when gazing upon the bounties of nature and determining how to render them into alcoholic beverages. Consequently, human societies and fermentation are inextricably linked. All human societies cook, and all of them ferment.
The production of beverage alcohol through the natural process of fermentation occurred for thousands of years before eventually intersecting with what we might call “modernity” in the sense of science, economics and capital accumulation, at which point the art of brewing moved from households to factories, and became commoditized according to the logic of the industrial revolution and mass marketing.
In spite of everything we profess to know about the history of beer and brewing, particularly when it comes to the alleged holiness of the beer style definition, it must be remembered that beer represents a foodstuff – a beverage derived from agriculture for the purpose of preserving the value of a crop, adding additional value through the transformation of raw barley, hops and water into a finished article, and most importantly, dramatically enhancing human happiness.
In short, modernity stole beer from the people … and now we’re stealing it back. Also, words of advice: Mamas, don’t let your babies grow up to be Liteweights. And, to conclude: Friends don’t let friends drink bad beer. Beer should taste like beer was meant to taste … and my class will help you learn exactly what that means.
Sorry, but it’s too late to register for the current session. However, there’ll be another one taking place on Wednesday evenings in July. Call IUS for information at (812) 941-2206.
---
With less than eight hours of classroom time, it’s axiomatic that the best way to learn is to taste. Beer’s flavor spectrums are both deep and wide, and after three decades of the craft beer revolution, categorizing them can be challenging.
If you find yourself at the bar of the Irish Rover, Louisville’s truly original Irish pub, look at the taps behind the bar. For the most part, they are representative of classicism in beer and brewing: Guinness, Smithwick’s, Harp and other beers that have been brewed for decades and sometimes centuries.
Beer enthusiasts identify these by style: Dry Stout, Red Ale (both top-fermented ales) and Golden Lager (bottom-fermented lager). To ace Beer 101 is to become fluent in these style designations, but to progress from beginning to intermediate beer appreciation is know that in contemporary terms, stylistic rules are made to be broken.
As an example, Bluegrass Brewing Company’s two head brewers, David Pierce and Jerry Gnagy, both brew dark ales from the British Isles. Stout and Porter are similar. While typically black in color, Stout is characterized by the use of highly roasted barley, which is not a component of Porter. Gnagy’s Porter is overly strong, and so prefaced with “Imperial.”
So far, so utterly classicist, but then both brewers age their ales in recently emptied Kentucky bourbon barrels, and by doing so, the tasty result is an expanded style definition for the contemporary era.
In olden times, beer was served from wooden barrels. It seldom was aged in barrels previously used for spirits or wine. Modifying the flavor characteristics of beer by infusing it with flavors from a barrel is a thoroughly modern conceit.
Classic and contemporary: Know the difference. Class dismissed.
How’s this for a college course listing?
Once upon a time, beer was just beer, but no longer. Beginning with an overview of the brewing process and the history of beer, we'll learn how to distinguish Pale Ale from Imperial Stout through words and samples.
The class begins tonight, and much to my delight, I’m the teacher. The Division of Continuing Studies at Indiana University Southeast contacted me a while back about Beer-Ed as a non-credit offering, and after a quick calendar check and ten minutes sipping from one of the required texts, I agreed to take my turn at the lectern.
Saying “yes” was the easy part, primarily because the necessary syllabus did not exist until I sat down to write it. After all, without a rough guide to inform the actual samplings, the endeavor wouldn’t be very educational. Here are a few starting points for students (and LEO readers).
Even before the scientific process was understood, mankind has been wonderfully creative when gazing upon the bounties of nature and determining how to render them into alcoholic beverages. Consequently, human societies and fermentation are inextricably linked. All human societies cook, and all of them ferment.
The production of beverage alcohol through the natural process of fermentation occurred for thousands of years before eventually intersecting with what we might call “modernity” in the sense of science, economics and capital accumulation, at which point the art of brewing moved from households to factories, and became commoditized according to the logic of the industrial revolution and mass marketing.
In spite of everything we profess to know about the history of beer and brewing, particularly when it comes to the alleged holiness of the beer style definition, it must be remembered that beer represents a foodstuff – a beverage derived from agriculture for the purpose of preserving the value of a crop, adding additional value through the transformation of raw barley, hops and water into a finished article, and most importantly, dramatically enhancing human happiness.
In short, modernity stole beer from the people … and now we’re stealing it back. Also, words of advice: Mamas, don’t let your babies grow up to be Liteweights. And, to conclude: Friends don’t let friends drink bad beer. Beer should taste like beer was meant to taste … and my class will help you learn exactly what that means.
Sorry, but it’s too late to register for the current session. However, there’ll be another one taking place on Wednesday evenings in July. Call IUS for information at (812) 941-2206.
---
With less than eight hours of classroom time, it’s axiomatic that the best way to learn is to taste. Beer’s flavor spectrums are both deep and wide, and after three decades of the craft beer revolution, categorizing them can be challenging.
If you find yourself at the bar of the Irish Rover, Louisville’s truly original Irish pub, look at the taps behind the bar. For the most part, they are representative of classicism in beer and brewing: Guinness, Smithwick’s, Harp and other beers that have been brewed for decades and sometimes centuries.
Beer enthusiasts identify these by style: Dry Stout, Red Ale (both top-fermented ales) and Golden Lager (bottom-fermented lager). To ace Beer 101 is to become fluent in these style designations, but to progress from beginning to intermediate beer appreciation is know that in contemporary terms, stylistic rules are made to be broken.
As an example, Bluegrass Brewing Company’s two head brewers, David Pierce and Jerry Gnagy, both brew dark ales from the British Isles. Stout and Porter are similar. While typically black in color, Stout is characterized by the use of highly roasted barley, which is not a component of Porter. Gnagy’s Porter is overly strong, and so prefaced with “Imperial.”
So far, so utterly classicist, but then both brewers age their ales in recently emptied Kentucky bourbon barrels, and by doing so, the tasty result is an expanded style definition for the contemporary era.
In olden times, beer was served from wooden barrels. It seldom was aged in barrels previously used for spirits or wine. Modifying the flavor characteristics of beer by infusing it with flavors from a barrel is a thoroughly modern conceit.
Classic and contemporary: Know the difference. Class dismissed.
Sunday, March 01, 2009
Gravity Head 2009 lineupdate.
As of Monday, March 16, visit NABC's website (scroll down) for updated draft listings for both NABC locations, including Gravity Head 2009.
As of Thursday, March 12. As a non-Gravity note, be aware that our yearly allotment of Schlenkerla Fastenbier, the Brauerei Heller-Trum's Lenten recipe of 50% smoked malt and 50% regular pale malt is currently on tap.
ON TAP NOW
*Avery Ale to the Chief!
Avery “The Czar”
Avery “The Reverend”
Bell's Expedition Stout (2006)
*Browning’s Quadrupel
*Founders Backwoods Bastard
*Founders Double Trouble IPA
*Harviestoun Ola Dubh – Old Engine Oil Special Reserve 40 Yr (firkin)
Left Hand Imperial Stout
*Regenboog 't Smisje Grand Reserva
New Holland Pilgrim’s Dole Wheat Wine
Samichlaus Bier Helles
Sierra Nevada Bigfoot Barley Wine (2008)
*Sierra Nevada Double Debockel
Stone Old Guardian Barley Wine (2007)
*Strubbe Keyte Dobbelen Tripel
Two Brothers Bare Tree (2007)
------------------------------------------------
STILL TO COME
Some already blown will return for encores, and some are still in transit.
BARLEY WINE & WHEAT WINE
Avery Hog Heaven
Great Divide Old Ruffian Barley Wine
Three Floyds Behemoth Blonde Barley Wine
BALTIC/IMPERIAL PORTER
BBC (Shelbyville Road) Kick in the Baltic Porter
*Rogue XS Imperial Porter (2008 XS)
*Thisted Limfjords Porter (April ETA at the earliest)
*Two Brothers Red Eye Coffee Porter
BELGIAN-SYLE STRONG ALE
*Baladin Al-Iksir Demi Sec (April ETA at the earliest)
De Dolle Dulle Teve (“Mad Bitch”)
*Schlafly Tripel (scheduled for tapping on March 12)
BOCK/DOPPELBOCK/STRONG SPECIALTY LAGER
*Samichlaus Bier
IMPERIAL IPA/DOUBLE IPA
Boulder Mojo Risin’ Double IPA
Dogfish Head Burton Baton
Stone Double Bastard Ale (2006)
Victory Hop Wallop
IMPERIAL RED
Upland “The Ard-Ri” (on tap for St. Patrick’s Day)
IMPERIAL STOUT
Alvinne Podge Belgian Imperial Stout
*Ducato Verdi Imperial Stout
Stone Imperial Russian Stout (2008) (on tap for St. Patrick’s Day)
Thornbridge St. Petersburg Imperial Stout (firkin)
OLD ALE
Burton Bridge Thomas Sykes Old Ale (firkin)
J. W. Lees Vintage Harvest Ale
WINTER/SEASONAL ALE
*Borgo 25 Dodici
*Ducato Krampus
De Dolle Stille Nacht
WOOD- and BARREL- AGED
*BBC (Main & Clay) Olde Ale (2008)
*Harviestoun Ola Dubh – Old Engine Oil Special Reserve 18 Yr (firkin)
*Left Hand Oak Aged Imperial Stout
*Regenboog 't Smisje Calva Reserva
------------------------------------------------
GONE AWAY
Allagash Curieux
*BBC (Shelbyville Road) Knob Creek Russian Imperial Porter
*Bell's Bourbon Barrel Aged Expedition/Double Cream Blend
Bell’s HopSlam (three kegs)
Dogfish Head 120 Minute IPA
Dogfish Head Palo Santo Marron
Founders Breakfast Stout (2007)
*Dogfish Head Olde School Barleywine
*Het Anker (Gouden Carolus) Cuvee Van de Keizer
*Hofstetten Granit Bock (Stein Bier)
J. W. Lees Vintage Harvest Ale Lagavulin barrel-aged (2007)
Koningshoeven La Trappe Quadrupel
*Left Hand Smoke Jumper Smoked Imperial Porter
*Mad River JBC (John Barleycorn)
*Moylan’s Double Kilt Lifter (Batch 1,000)
NABC Malcolm’s Old Setter’s Ale (2007)
NABC Solidarity
NABC Thunderfoot (2008)
New Holland Dragon’s Milk
Rogue XS Old Crustacean Barley Wine (2003)
Stone XI - 11th Anniversary Ale *Stone Twelfth Anniversary Bitter Chocolate Oatmeal Stout
*Struise Black Albert Belgian Royal Stout
JURY’S OUT (IN STOCK BUT NOT READY TO DRINK)
*L'Abbaye de Saint Bon-Chien (2007)
Regenboog ‘t Smisje BBBourgondier
As of Thursday, March 12. As a non-Gravity note, be aware that our yearly allotment of Schlenkerla Fastenbier, the Brauerei Heller-Trum's Lenten recipe of 50% smoked malt and 50% regular pale malt is currently on tap.
ON TAP NOW
*Avery Ale to the Chief!
Avery “The Czar”
Avery “The Reverend”
Bell's Expedition Stout (2006)
*Browning’s Quadrupel
*Founders Backwoods Bastard
*Founders Double Trouble IPA
*Harviestoun Ola Dubh – Old Engine Oil Special Reserve 40 Yr (firkin)
Left Hand Imperial Stout
*Regenboog 't Smisje Grand Reserva
New Holland Pilgrim’s Dole Wheat Wine
Samichlaus Bier Helles
Sierra Nevada Bigfoot Barley Wine (2008)
*Sierra Nevada Double Debockel
Stone Old Guardian Barley Wine (2007)
*Strubbe Keyte Dobbelen Tripel
Two Brothers Bare Tree (2007)
------------------------------------------------
STILL TO COME
Some already blown will return for encores, and some are still in transit.
BARLEY WINE & WHEAT WINE
Avery Hog Heaven
Great Divide Old Ruffian Barley Wine
Three Floyds Behemoth Blonde Barley Wine
BALTIC/IMPERIAL PORTER
BBC (Shelbyville Road) Kick in the Baltic Porter
*Rogue XS Imperial Porter (2008 XS)
*Thisted Limfjords Porter (April ETA at the earliest)
*Two Brothers Red Eye Coffee Porter
BELGIAN-SYLE STRONG ALE
*Baladin Al-Iksir Demi Sec (April ETA at the earliest)
De Dolle Dulle Teve (“Mad Bitch”)
*Schlafly Tripel (scheduled for tapping on March 12)
BOCK/DOPPELBOCK/STRONG SPECIALTY LAGER
*Samichlaus Bier
IMPERIAL IPA/DOUBLE IPA
Boulder Mojo Risin’ Double IPA
Dogfish Head Burton Baton
Stone Double Bastard Ale (2006)
Victory Hop Wallop
IMPERIAL RED
Upland “The Ard-Ri” (on tap for St. Patrick’s Day)
IMPERIAL STOUT
Alvinne Podge Belgian Imperial Stout
*Ducato Verdi Imperial Stout
Stone Imperial Russian Stout (2008) (on tap for St. Patrick’s Day)
Thornbridge St. Petersburg Imperial Stout (firkin)
OLD ALE
Burton Bridge Thomas Sykes Old Ale (firkin)
J. W. Lees Vintage Harvest Ale
WINTER/SEASONAL ALE
*Borgo 25 Dodici
*Ducato Krampus
De Dolle Stille Nacht
WOOD- and BARREL- AGED
*BBC (Main & Clay) Olde Ale (2008)
*Harviestoun Ola Dubh – Old Engine Oil Special Reserve 18 Yr (firkin)
*Left Hand Oak Aged Imperial Stout
*Regenboog 't Smisje Calva Reserva
------------------------------------------------
GONE AWAY
Allagash Curieux
*BBC (Shelbyville Road) Knob Creek Russian Imperial Porter
*Bell's Bourbon Barrel Aged Expedition/Double Cream Blend
Bell’s HopSlam (three kegs)
Dogfish Head 120 Minute IPA
Dogfish Head Palo Santo Marron
Founders Breakfast Stout (2007)
*Dogfish Head Olde School Barleywine
*Het Anker (Gouden Carolus) Cuvee Van de Keizer
*Hofstetten Granit Bock (Stein Bier)
J. W. Lees Vintage Harvest Ale Lagavulin barrel-aged (2007)
Koningshoeven La Trappe Quadrupel
*Left Hand Smoke Jumper Smoked Imperial Porter
*Mad River JBC (John Barleycorn)
*Moylan’s Double Kilt Lifter (Batch 1,000)
NABC Malcolm’s Old Setter’s Ale (2007)
NABC Solidarity
NABC Thunderfoot (2008)
New Holland Dragon’s Milk
Rogue XS Old Crustacean Barley Wine (2003)
Stone XI - 11th Anniversary Ale *Stone Twelfth Anniversary Bitter Chocolate Oatmeal Stout
*Struise Black Albert Belgian Royal Stout
JURY’S OUT (IN STOCK BUT NOT READY TO DRINK)
*L'Abbaye de Saint Bon-Chien (2007)
Regenboog ‘t Smisje BBBourgondier
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