Note the shadow of photographer David Pierce, who transmitted these photos before I'd moved off the coffee-IV couch.
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, MolÎ
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, MolÎ
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.
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