Barley Wine

BarleyWineThe strongest of the British ales, the most malt, the most hops, the most alcohol, the most residual sugar, the heaviest taste, and the longest aging and storage time. (That Greene King Harvest Ale to the right was brewed in 1978 and enjoyed by me in 2005 - "Stayed well in the bottle. Not strong at 7% ABV, but a good mature barley wine. Port, wine, and grappa still come through").

Even though they are thick and strong, there is lots of leeway for paler as well as coal-black beers. They can be soft as a lover's caress or biting as a drill sergeant's bark.

The traditional brewing method of Barley Wines is quite simple; in fact it's actually easier to make than a Pale Ale. Have you heard of sparging? The first time water is run through the grain it picks up most of the fermentable sugars and ends up with an OG (original gravity) of, say, 1080 or so (8% sugars). For most beers more water is percolated through the grain, adding to the original run, until the final run is down to, say, 1007 - giving a full batch of wort of, say 1030. For Barley Wine, just use the first run of water. Simple, huh?

Of course your batch is quite a bit smaller, maybe only half of the amount of Pale Ale you'd get with the same amount of grain. So expect Barley Wines to be quite expensive. The rest of the grain? Make some Small Beer.

The real problem is getting your yeast to stand up to the sugars and shout "more, give me more". You need a very robust yeast to ferment upwards of 10%. Sometimes Champagne yeast was added when the Ale yeast died. Rogue Brewery in the US has developed a strain of very robust yeast they have named Pac-man Yeast for applications just like this.

Now you need to store the beer for aging. Wooden vats introduced lots of tannins and sour, lactic flavors and bacteria could literally slip through the cracks to add more flavors. All part of a good Barley Wine. Now with stainless steel vats and better control of the brewing process there is less difference from year to year but aging still is needed to marry the flavors.

Draw off the beer after only 6 months and you might get a raw, strong, overly raisiny beer that you won't be proud of. Leave it for a year or two to be sure.

Smaller breweries quite often serve a Barley Wine in the dead of winter that was brewed the previous spring. They also usually save back a barrel or two to be served next year. I guarantee you, as a consumer, will like the 21-month old ale much better than the 9-month old ale.

By the way, Barley Wine, like all strong beers, will age in the bottle. If you buy a bottle and store it for a few years (resist the temptation) you will be rewarded. For this reason, most Barley Wines (and many Old Ales) are age-dated by the year of brewing.

American Barley Wines are usually so similar to British Barley Wines as to be indistinguishable. Usually they are styled strictly on the British style and while sometimes the use of US Northwest hops give a slightly more citrusy bitterness, the massive malt base generally masks any difference.

BritishBarleyWine-ThomasHardysThe term Barley Wine was first used by Bass in 1903.

The most legendary Barley Wine is Thomas Hardy's Ale, developed in 1968 by Eldridge Pope brewery in Dorchester, Cornwall. It has been marketed in year-dated bottles since the beginning but there is a gap when the brewery shut down in 1999 (Eldridge Pope decided there was more money to be made in owning pubs than in making beer). In 2003 another brewer (O'Hanlon's of Whimple, Devon) started brewing Thomas Hardy's under license and it is considered just as good as before.

One eloquent review from RateBeer of a 1968 Hardy's tasted in 2006: "Pours reddish brown with a few sparse bubbles around the rim of the snifter despite no hint of carbonation while popping the cap. Smells of cognac, oak, some sherry notes, figs, raisins. Tastes of butterscotch, wood, cognac, some dates, hints of smokiness. This one has an established neck on the glass like a wine. Mouthfeel is peppery with hints of spices and raisins. I can’t believe how complex this one tastes for a 38 year old bottle. No cardboard notes, no wateriness, no fading. As I finish, the alcohol tickles my tongue slightly. This is the true king of aging candidates."

J.W. Lees puts out a series of Harvest Ale in casks and bottles. In addition to the "regular" Barley Wine, there are also versions that have been aged in Lagavulin Scotch Whisky, Calvados, Sherry, and Port casks. Each is distinct and all are wonderful.

Native Territory: England

Color (SRM): Usually deep amber but there are many lighter examples. (10 - 22).

Head: Maybe, maybe not.

Aromas: Malt, Dark fruit. Caramel. Some have strong hop aromas. Some are winey.

Flavors: Malt. Dark dried fruit. Sherry. Molasses. Sweet dark candy. Complex.

Finish: Long, Long. Long.

Mouthfeel: Not overly heavy. Alcoholic.

Carbonation: Usually quite still.

Alcohol: Quite warming to the mouth. 7 - 12% ABV.

Bitterness (IBU): Lots of hops to balance the extreme amount of malt. (50 - 100 IBU).

Serving: Buy several to test occasionally, checking for maturity. Serve at room temperature in a tulip glass that you can get your nose in.

Malts: Mostly Pale malt with a little Crystal or other dark malts.

Hops: East Kent Goldings. Fuggles. Target. Northdown.

Yeast: London Ale Yeast. Ringwood Ale Yeast. Sometimes finished off with Champagne Yeast. Pac-man Yeast.

Related Styles: Old Ale could be considered a lighter variation. Small Beer is made from the second running of Barley Wine mash.

Notes: Long boil times concentrate the wort somewhat through evaporation, giving a stronger and darker beer. This also adds some caramelization.

Logo-JWLeesBob's Pick: J.W. Lees Harvest Ale - Manchester, England megabrewery - Sherry, caramel, maple, wood. Enough hops to balance. Bottled versions include plain and 4 wood-aged. The Lagavulin Cask adds some peat smokiness. Grayish color. 11.5%


Rare Gems:

Bell's Beer - Kalamazoo, MI regional brewery - They release at their house tap, the Eccentric Cafe, a cask conditioned Barley Wine every 1000 batches. Each time it's different and well aged. Usually between 9 and 10% ABV.

Logo-BroadRippleBroad Ripple Ankle Biter - Indianapolis, IN brewpub - Laid down for 6 or 18 months before tapping. Clear red. Rich caramel, malt, toffee. Lightish body. Drinkable. 10%


Widely Available:

Anchor Old Foghorn San Francisco regional brewery - Soft. Deceptively non-alcoholic. All Cascade hops make it a unique barley wine. 7.2 to 10%

Logo-BurtonBridgeBurton Bridge Thomas Sykes Old Ale  - Burton upon Trent, Staffordshire, England regional brewery - Brownish copper, straw color. Rich. Alcoholic. Dark fruits, berries. Sour from the cask. Target hops. 10%

North Coast Old Stock Ale - Fort Bragg, CA regional brewery - Earthy. Caramel. Brandy, port, cognac, etc. Slight bitter finish. Alcohol certainly comes through strong. 13.2%

O'Hanlon's Thomas Hardy's Ale - Whimple, Devon, England regional brewery - Dark amber. Oak, cherry. Hops are stuck way in the background. Please let sit for at least 10 years. 11.7%

Rogue Old Crustacean - Newport, OR regional brewery - Wheat notes. Prunes. Earthy. Tobacco. Heavy mouthfeel, clinging. 11.5%

Sierra Nevada Bigfoot - Chico, CA regional megabrewery - Well rounded. Cascade hops come through and this might be the hoppiest barleywine extant. 9.6%

InBev Gold Label - Preston, Lancashire, England megabrewery - From the same brewery that makes bottled Bass. Nip bottles (180ml) found in many British pubs under the counter for regulars who are looking for a quick alcohol kick. There's some interesting tastes such as candy, orange, pepper, and a lot of alcohol so it might be worth a taste but it won't win any awards. Mentioned as it is undoubtedly the most popular Barleywine in the world. 9.5%

Typical 5-gallon (US) recipe:

Grains: 20 lb Pale malt, .66 lb Crystal 60L malt, .25 lb Crystal 120L malt

Adjuncts, Fruit, Spices: 2 oz Vanilla bean

1.5 oz Challenger hops at start of boil
.5 oz East Kent Goldings at start of boil
1 oz Fuggles for 15 minutes of boil
.5 oz East Kent Goldings for 15 minutes of boil
1 oz East Kent Goldings at end of boil

Yeast: English Ale yeast

Mash: Infusion

Boil time: 90 minutes

OG / FG: 1100 / 1020

Notes: Dry hop with another 1 oz of East Kent Goldings in secondary fermentation, adding Ringwood Ale yeast. Allow to mature for at least 9 months. Store for up to 10 years.

Old Ales and the story of Old Peculier

BritishStrongAle-WadworthOldTimerA big step up from Pale Ales, the Old Ale is below a Barley Wine but still with plenty of alcohol - sometimes over 7% - but many have achieved the strong taste without high levels of hops. It's usually darker, thicker and has a rich malt taste with lots of balancing hops.

Strong ales go way, way back. The Domesday book of 1086 records a brewer using a total of 5.6 lb of grain per gallon. Barley, wheat, and oats in vast quantities. More than is used now for an Imperial Stout or Barleywine. Beer had to be made that way to stay drinkable without refrigeration - or even well-sealed casks. The preservative properties of hops weren't known yet. This condition lasted into the 1800s when gravities (sugars in the wort) went down a bit.

Worthington Burton Ale in 1800 was brewed at 1103 OG with 8.7% ABV. In 1890 this same beer was 1097 and 7.9%.

But they aren't called Old Ales because the style is old but because of the aging it gets before it's ready to drink - but the style really is one of the older types of beer. They are now mainly a winter drink but in the 1800s breweries often shut down during the summer when temperatures were too hot for fermentation and Old Ales that were brewed in the winter made their appearance in the pubs.

BritishStrongAle-MarstonsOwdRodgerThen known as Stock Ale, Old Ale was much more prevalent than today. It gradually disappeared in the industrial age mainly due to the cost of brewing and the development of Porter but has made a come-back with the popularity of Old Peculier (see below).

Old Ale was one of the styles mixed to make early Entire Butt beers that became the Porter style. This in part because London breweries brought Stock Ale out of the cellar to mix with dwindling supplies of fresh beer during the summer. Any left once brewing resumed in the autumn was called Old Ale. Industrialization and refrigeration actually spelled doom in this case.

Today, these beers are occasionally found on tap in cask conditioned form but are more often bottled and suitable for aging in your house like a fine wine. Many are bottle-conditioned (with a touch of yeast added) to further enhance aging. All have been held in casks or wooden tuns to develop their characteristics.

Malty sweetness predominates and hopefully there's some sourness, dark fruit (melanoidin), and maybe woody flavors - all due to the aging process. Actually Old Ale was a much sweeter beer back in the 1800s. Fermentation was not done as thoroughly as today (not attenuated as much) so there were more residual sugars in the finished product.

Many brewers use a secondary fermentation and introduce Brettanomyces bacteria to give an earthy, "horse blanket" character.

Most Old Ales are made in Britain. Some US brewers make similar beers but usually lack the brettanomyces sourness that became traditional and needed to be added after casks became metal instead of wood, a good harbor of microflora. The term Barleywine is often applied to Strong Ales in the US.

Native Territory: Southern England

Color (SRM): A large range. Amber to dark reddish. Brown (8 - 21).

Head: Usually very little.

Aromas: Sweet malt. Dark fruit. Candy such as toffee, caramel, or treacle. Roastiness. Leather. Tobacco.

Flavors: Malt, fruit, plum. Sherry sweetness. Earthiness. Tannin. Wood. Some oxidation. Lactic acid.

Finish: Strong with a bitter ending. Not necessarily long.

Mouthfeel: Reasonably thick but far less than chewy.

Carbonation: Some carbonation can build throughout years of aging.

Alcohol: A large range. Quite noticeable. Warming. 4.5 - 10% ABV.

Bitterness (IBU): Spicy bitterness in the background only to balance the sweetness. (30 - 70 IBU).

Serving: Suitable for a smaller, wide-mouth glass. Serve at 50°F plus

Malts: Pale, Crystal, Chocolate, Black Patent, Roasted.

Hops: Fuggles, Northdown.

Yeast: British Ale Yeast. London ESB Ale Yeast. Ringwood Ale Yeast.

Related Styles: Winter Warmers are similar seasonal beers that have more spices and/or fruit added.

Notes: Sometimes molasses or treacle are added to the mash. Brettanomyces bacteria are often added to the aging beer in Britain.

Bob's Pick:

Logo-Ridley-OldBobRidley's Old Bob - Chelmsford, Essex, England megabrewery - Reddish. Caramelly and vinous with a touch of licorice. All Fuggles hops. 5.1%

Rare Gems:

Goose Island Imperial Brown Goose - Chicago regional brewery - A blend of Christmas Ales from two years that have been aged in bourbon barrels.

Robinson's Old Tom - Stockport, Cheshire, England regional brewery - Strong but with delicate flavors. Chocolate, plum, port. Long bitter-sweet finish. 8.5%

Logo-WadworthWadworth Old Timer - Devises, Wiltshire, England regional brewery - Buttery smooth and bracing. Winter seasonal. 5.8%

Widely Available:

Gale's Prize Old Ale - London megabrewery (Fullers) - Sherry, molasses, raisin, and yet still dry. Sipping beer. They say "at its best after 20 years of maturing". 9%

Logo-GreatDivideGreat Divide Hibernation Ale - Denver, CO regional brewery - Roast and some smoke character. Brown sugar, dark malt. Northwest hops give a citric bitter finish. 8.1%

Greene King Strong Suffolk - Bury St. Edmunds, Suffolk, England - A blend of two ales, a 12% which is matured for 2 years and a 4.4% fresh beer. Small head. Oak comes through strongly. Vanilla from the oak augments the dark malt flavors. 6%

Marston's Owd Rodger - Burton upon Trent, Staffordshire, England - Nicely married. Fully malty with lots of balance. 7.6%

Theakston Old Peculier - Masham, North Yorkshire, England - Butter, lactic, caramel, chocolate. Aged taste. 5.6%

Young's Old Nick - Bedford, England megabrewery - Labeled a Barley Wine but not enough alcohol. One of the most readily available. Can be harsh if not kept. All Fuggles and Goldings. Dark red color. Lots of Crystal malt. 7.2%

Typical 5-gallon (US) recipe

11 lb Pale malt
1 lb Crystal 60L malt
.5 lb Biscuit malt
.25 lb Crystal 120L malt

Adjuncts, Fruit, Spices:
.5 lb Molasses

.75 oz Target hops at start of boil
.5 oz Fuggles for 15 minutes of boil

British Ale yeast


Boil time:
90 minutes

OG / FG:
1067 / 1017

Age for 4 months minimum.

The story of Theakston's Old Peculier

Logo-Theakston-OldPeculierOld Peculier is without doubt the most famous Old Ale and has been since it revived the style by winning Champion Winter Beer of Britain in 2000.

About the name: The title of Peculier of Masham was bestowed on Nigel de Albini by William the Conqueror. A Peculier is a French word for a particular court - the legal kind rather than the "at court" kind. This kickback made Nigel the head honcho around those parts.

The title passed to his heirs, Roger de Mowbay, etc. Roger, as you know (don't you?) was captured during the Crusades and ransomed by the Knights Templar. In gratitude, he gave the Peculier of Masham to the Archbishop of York - who didn't really want the responsibility and freed the town of Masham from the laws involved by this court.

Laws? Yep. Stuff like not going to church, drunkenness, swearing, not having one's children baptized, telling fortunes, getting friendly with Roman Catholic priests. Etc. All the other laws of the land, of course, still stand in Masham - they not being Peculier.

At any rate, Old Peculier has survived ownership by Scottish & Newcastle when the family sold the Theakston brewery in 1983 and benefited from S&N's marketing muscle to send the bottled version to the US and farther. When the Theakston family bought the company back in 2003 they benefited from the overseas popularity and British Isles notoriety of Old Peculier and it has become a mainstay of their new empire.

By the way, family member Paul Theakston didn't want to sell the company and in 1992 set up a rival Black Sheep brewery in Masham which is still going strong, thank you very much. But it doesn't make a Strong Ale. Sigh.

Winter Warmers and Christmas Ales

BritishWinterWarmerA seasonal subset of the British Old Ale / Strong Ale. These have additional fruit or spices and are produced mainly for consumption while sitting by a blazing fire. They usually have a bit more alcohol to support the deeper maltiness and extra flavors.

Spices may be nutmeg, cinnamon, allspice, clove, bog myrtle, anise, cardamom, coriander, orange, ginger, bay leaves, or many other odd flavors including pine needles and candied fruits. Additional sugars are sometimes added such as brown sugar, Belgian candy sugar, molasses, treacle, etc.

Bob's Pick:

Logo-HopBackHop Back Pickled Santa - Salisbury, Wiltshire, England regional brewery - Lots of fruit, malt, and alcohol. 6%


Rare Gems:

Grainstore Winter Nip - Oakham, Rutland, England microbrewery - Mahogony almost-barley-wine with fruit and alcohol coming through strong. 7.3%

Main Street Rudolph's Revenge - Evansville, IN brewpub - Deeply complex. Belgian yeast and candy sugar give it a Tripel character. Dark Scottish malts. Nobel hops. Everything comes through in nuances. 9.5%

Logo-NorthCotswold-BlitzenNorth Cotswold Blitzen - Shipston-on-Stour, Warwickshire, England - Said to contain "everything that goes into a Christmas pudding except eggs, flour, and a sixpence". Very complex. Sultanas, plums, spices. 6.0%

Olde Swan Christmas Cracker - Dudley, Birmingham, England brewpub - Very strong with sharp edges. Brewery opened in 2001 and their barley wine has not had long enough to mature. Sold only at their tap house on Christmas day although sometimes also available at beer festivals.

RCH Santa Fe - West Hewish, Somerset, England - Brown porterish. Bittersweet. 7.3%

Titanic Wreckage - Stoke-On-Trent, Staffordshire, England - Incredibly complex fruity. Citric and nut notes. 7.2%

Widely Available (sometimes):

Logo-Anchor-OurSpecialAleAnchor Our Special Ale - San Francisco regional brewery - Each year Anchor produces a Winter Warmer with a different recipe. They are dated and suitable for laying down. 2004 was quite piney but other years run the gauntlet. 5 to 7%

BridgePort Ebenezer Ale - Portland, OR brewpub and regional brewery - Deep red. Plums, cherries, brown sugar, and some chocolate. 6.4%

Hitachino Nest New Year Celebration Ale - Ibaraki, Japan megabrewery - Orange, Nutmeg, Cinnamon, Vanilla. 9%

Young's Winter Warmer - Bedford, England megabrewer - Very dark red. Roasty. Raisins. Caramel. Example of pure cane sugar adding candy notes. 5%

Dribs and Drams

Calendar markings: The annual Brewers Guild of Indiana Winterfest at the Indiana State Fairgrounds is scheduled for Jan 31, 2015. The Bloomington Craft Beer Festival is April 11th and the summer Microbrew Festival is July 18th and is moving to Military Park in downtown Indy.

Mad Anthony Brewing’s Mad Brewers Challenge found homebrewers Kurt Conwell and Brian Spaulding at the top with their Angry Dragon Imperial IPA. It will go on tap at the Fort Wayne, Warsaw and Auburn houses on Wednesday, Dec. 17. 8% ABV, 110 IBU.

The Kokomo Tribune says Sunday sales and cold beer at gas stations should be passed this year (“should be” not “probably will be”). OpEd

Summit City Brewerks in Fort Wayne is now open Thurs through Sun. 40 taps. In the old Bunn candy bar factory at East Berry and Anthony Blvd.
Thurs: 4-10pm; Fri: 4p-midnight; Sat: 2pm-midnight; Sun: noon-6pm.

The Brewers Guild of Indiana has a new URL and a new fancy look. link

It might seem like IndianaBeer has gone dormant but we haven’t. We’re planning a revamp early next year. Quaff on.

Huh? A How to Taste a Beer article at

A startup brewery in Garland, Texas, is offering free beer for life for a $2,000 kickstarter pledge. The down side is you would have to move to Texas. article

A startup brewery in Boston has filed a state ABC complaint about local distributors selling taps. article

Headline: 10 Things the Beer Industry Won’t Tell You. link

Been saving these Xmas pics all year. Don’t worry, I’ve already started saving Oktoberfest pictures for next September.

XMassTree4 XMassTree3 XMass1 XMass2 XMassTree1

A Pub Crawl Through Cologne, Germany

Cologne-DomAerialIt's Kölsch in Köln. Kölsch is an ale rather than a lager. Virtually every brewer in Cologne makes one and serves it in small 200ml straight-sided narrow glasses for about 1.25 to 1.80€. It's a style that goes back 750 years. Actually most of the Kölsch in town is almost as indistinguishable from each other as Bud is from Miller - understandable since most are brewed in the same plant.

Almost all of these houses serve their Kölsch by gravity from a pseudo-wood cask. There's still plenty of carbonation since it was pressurized when filled.

Waiters (köbes) carry 12 200ml Kölsch glasses (stangen) in trays (kranz) for easier service. They'll just drop a fresh glass off at your table. If you leave your table for a minute with an empty glass you'll probably find a fresh beer there when you return. Leave your mat on the glass if you don't want any more.

They keep track of your tab by pencil marks on your mat. To avoid confusion, be sure to have a clean mat when you sit down. And remember, it's not fair to switch mats in mid session.

Another local term is schwemme (swimming area) that refers to the area directly in front of the tap. The main hard-drinking location for, say someone who has to catch a train. We suggest keeping your distance to preserve the shine on the top of your shoes. People are friendly of course and you'll find various strata mixing amiably. The only real taboo is asking for an Alt - that's from Düsseldorf, about 25 miles north.

Beer is the great equalizer here. Karl Marx is quoted as saying communism wouldn't work in Cologne because the bosses drink in the same pubs as the workers.

Here's a pub crawl through the Altstadt (downtown) that you can really crawl. Not even a mile between start and finish. Start at the Dom (the magnificent cathedral near the train station) and work southward. You can sample 9 different brewery outputs and at 200ml each, you may not really be crawling at the end.

Cologne got creamed during WWII and the Altstadt area is all new construction. Never mind; many of the interiors have been put back to olden days and even the new places now have 50 years of history.




Fruh occupies both of these buildings.
Dining rooms to the left, bars to the right.

Alter Morchi Treff



Zum Paffgen

   Cologne-Peters1 Cologne-Gaffel
Cologne-Kulisse Cologne-Walfisch Cologne-Malzmuhle

Früh am Dom - Closest to the Dom - Just across the square to the south. There are at least 10 rooms in this sprawling place, 5 of them down in the brick vaulted keller. Absurdly busy. Very fast and efficient food service. An overhead crane in the keller brings in new kegs - neat.

Brauhaus Sion - Just east on Am Dom. A hotel restaurant with a convenient stop-in-for-one spot at the serving station. Brewed by Kölner Verbund.

Peters Brauhaus - At the north end of the Alter Markt, this whole place looks like a dignified hotel lobby. The arched glass ceiling is magnificent and recreates the elegance of old German brauhaus interiors.

Gaffel Haus - On the Alt Market. A busy stop-in local with a stammstisch area (a table, often round, where the locals drink. They sell their normal Kolsch along with a light and a non-alcoholic version all served via carbon dioxide.

Alter Morchi Treff - A Gilden outlet just south of the Gafel Haus on the Alter Markt. It's fairly nondescript - very plain. Brewed by Kölner Verbund.

Kulisse - Dom Kölsch's Alter Markt house next to the Alter Morchi Treff. An older facade with German music at 80 decibels and a lot more people. Lots of laughing. 3, 5, and 10-liter towers on tables might explain why. Scene of a large incident during the 2005 World Cup. That pretty well explains this pub.

Cologne-MuseumTwo optional party stops on Buttermarkt

A block east of Kulisse is the Beirmuseum with 35 taps and rowdy German-language rock music, even on a Sunday afternoon. You won't be able to get in at night - too busy.

Next door is Papa Joes Jazz Lokal. New Orleans music and the highest Kölsch price (and biggest glasses - 400ml). Has a band all day and night.

Sünner im Walfisch - A block south. It has all the proper ambiance but it's all new inside from the 1960s when it was converted from a wine bar. Actually the whole building was moved here in the 1930s. The Kölsch tasted flat on our last visit. Very bitter. They also make a hefeweizen that is rich in banana - true Bavarian. Have a snack of Halve Hahn - a rye bread roll with cheese, butter, and pungent mustard.

Ausschank Zum Paffgen - In the Heumarkt just east of Walfisch. Their Pfaffen beer is served from the wood and is richer and fruitier than most. Stained glass and carvings have a humorous theme (below).

Brauerei Zur Malzmühle - The Muhlen (Malt Mill) is at the south side of the Heumarkt downtown. It's a 60s looking place with the brewery right next door. Clinton stopped here in 1999 for a beer as did the Visible Light tour. Our favorite so leave time for a meal.

Cologne-Pfaffen2 Cologne-Pfaffen3

Clowns have been a part of the Cologne scene since Shrove Monday carnivals began in 1823.

Humor inside the Zum Paffgen



The magnificent ceiling in Peters Brauhaus.

Kranz with 12 Kolsch stangen plus 6 in the middle. Picture by Tim Bartel

Cologne-PapaJoes1 Cologne-PapaJoes2

Papa Joes on Buttermarkt. Not to be confused with the one on the Alter Markt.

Dribs and Drams–Turkey & Gravy edition

Nope, no Gravy beer although the internet has lots of Beer Gravy recipes.

The Beer Barons bring news about Scarlet Lane in McCordsville. Simon Sothras has joined as head brewer. He comes from Nnikasi Brewing of Oregon. article

Flat 12 has opened an outlet in Jeffersonville. Grand opening party Dec. 6. info

Following Bank Street Brewery’s lead, “Sun King launches silly menu to follow the law” article

Headline: Speaker Bosma opens the door to Sunday liquor sales article

Indianapolis Monthly has done a 10-part look at a list of “Best New Breweries”.

Black Acre (Indy east side)
Cutters (Avon)
Indiana City (Indy downtown)
Outliers (Indy Mass. Ave)
Quaff On (Nashville)
Scarlet Lane (McCordsville)
Taxman (Bargersville)
Tow Yard (Indy downtown)
Twenty Below (Indy Broad Ripple)
Union (Carmel)

Other recent Indianapolis Monthly articles:

Trickle-Down Economics: A Local-Brewers Family Tree. A look at the moves of brewers and equipment as they have moved. From Indianapolis Brewing Co. through Twenty Below. Click your View Image to see the chart. article

Is Indy Really A Craft-Beer Boomtown? article

Headline from Eric Strader: Canned beer is making a comeback, thanks to popularity with craft breweries article

Headline: 11 Ways Hard Cider Shaped American History article

Headline: Kentucky Bar Selling Rare Bourbon In $10 Jell-O Shots Because Why Not? article

Headline: Dogfish Head to Debut a Beer Full of Breakfast Food. It’s flavored with scrapple and will debut Dec 5. article article2

Headline from Boston: State investigates brewers, others on pay-to-play allegations article article2

Headline: Pabst Blue Ribbon Remains American, Wasn’t Actually Purchased By Russian Brewing Company article

Headline: Is Seattle Seahawks Stadium Watering Down Fans’ Beer? For instance, Bud is4.4% instead of 5.0%. article

Headline: Weird alcoholic beverages from around the world (10 Photos) article

Headline: This Woman Is on a Quest to Have a Drink in Every ‘Red Lion’ Pub in the UK. She’s already been to over 500 of them. article

Oktoberfest saw 6.3 million visitors in Munich. They drank 6.5 million mass (1-liter mugs)

Police recorded a drop in crime this year to 1,290 offenses, down from 1,525 in 2013. The incidents included at least one attempted heist of a trolley full of beer mugs and the destruction of a ‘monster’ in a fairground ghost train by a visitor who had taken offense at being spooked. The lost property office declared it had received, among other items, 230 pairs of spectacles, two wedding rings, a set of dentures, a French horn, and a ball and chain.

YankeeCandle 84356456

FireExtinguisher Hamster1 OrigamiLabel UplandSquirell

Northeast Indiana Girls Pint Out - Press Release

Press Release - Girls Pint Out Announces a New Chapter in Northeast Indiana

Girls Pint Out is happy to announce that Northeast Indiana is the newest Girls Pint Out chapter.

Northeast Indiana Girls Pint Out will be holding their first event on November 20, 2014 at 6:00 PM. It will be a Ladies Choice Tap Takeover hosted by JK O’Donnell’s Irish Ale House in Fort Wayne, featuring 10 taps from breweries where women are brewers, owners, movers and shakers.

Girls Pint Out originated in Indianapolis, Indiana in early 2010. The Girls Pint Out movement quickly spread to Arizona and Texas. Today Girls Pint Out has more than 50 chapters in over 30 states, Washington D.C., and Puerto Rico. Our mission is to build a community of women who love craft beer and who are an active, contributing part of the greater craft beer community.

Through social media, blog posts, and local events hosted by chapters, Girls Pint Out offers a forum for discussion, education, and fun. Events are educational, charitable, and/or social. The majority of events are women-only, but sometimes men are invited.  Events are as diverse as the chapters that plan them and the ladies that attend them!  There is no secret code to get in the door. It doesn't matter if you have just ventured into the world of IPAs and stouts, or consider yourself a craft beer drinking pro. Unless the event information states otherwise, to “join Girls Pint Out” you merely show up for a pint.

Girls Pint Out, a non-profit corporation, has filed its application to become a tax exempt 501(c)(3) organization.

If you are interested in more information, hosting or sponsoring an event, please contact Rebekah Bailey

Social Media Contacts:
Facebook: (national)
Twitter:            @girlspintout (national)
                        @NEIndianaGPO (local)

Drims and Drabs, Early snowbird edition

Todd Antz has moved Keg Liquors to a new store down the road. 4304 Charlestown Road, New Albany.

Another brewery is looking for a variance to open in New Albany. Charles Halwerk is looking to open the Wrecker Brewing Co. at 1419 E. Market Street next February.

The question of cold beer in convenience stores is going to come up again. Headline: Cold beer fight heating up again, Indiana convenience stores file appeal article

Headline: Villagers enjoyed impromptu party after beer truck overturned. article

Headline: Heroism during Ottawa shooting leads to free beer for Alain Gervais article
Facts. The Molson rep and the House of Commons bought him “several hundred” bottles of Molson and Coors (his choice). Favorite quote: "We just need to constantly make sure that that person never has to pay for a beer at any pub in the country for the rest of his life."

Headline: Minneapolis firm awards beer to workers who fill out their timecards article

How to turn a pumpkin into a beer keg (although you’ll have to put those eyes and mouth back in. video

Mike Atwood has reminded us that Nov 25th is the birthday of Carrie Nation and Dec 5 is the birthday of Prohibition’s demise.

84284978 LardSmilesOnYourBrain Technologythe-dar-160 WisdomStrengthBacteria