IndianaBeer: Dribs and Drams

There's plenty to do again this weekend:

Sept 17-18	Bloomington	Quafftoberfest beer dinner. 6-9pm. $65. Friday is on Grant Street with beer, games, music. 3:30-10:30pm.
Sept 17, 18	Bloomington	Upland Sours tours. Free. No reservations needed. 3, 4, and 5pm.
Sept 19	Evansville	Brewbeque. Noon-8pm. $10 (cash bar)-35.
Sept 19	Indianapolis	Beginning Brewing Class. Great Fermentations. 10am.
Sept 19	Indianapolis	Indy Eleven Oktoberfest. 5:30-7:30pm. $20-30.
Sept 19	Hobart	Brews & Blues Festival. 2-6pm. $40-65.
Sept 19-20	Nashville	Rally in the Alley. Big Woods. 1pm-midnight. Sunday is the Kegs & Eggs Brunch in Nashville and Bloomington.
Sept 19	Whitestown	Brew Fest. 1-6pm. $35-55.
Sept 19	Racine, WI	Great Lakes Brewfest. 3-7pm. $49.
Sept 19	St. Charles, IL	Brews on the Fox. Plus BBQ contest. 4:30-9:30pm. $45-65.
Sept 19 - Oct 4	Munich, Germany	Oktoberfest
Sept 20	Hobart	Brews & Blues Festival Park. 3-6pm. $35-65/
Sept 20	Indianapolis	CANvitational Pan Am Plaza. (Hoosier Beer Geeks are coordinating volunteers)
Sept 24	Columbus, OH	Fat Tire Clips Beer & Film Tour. 7-8:30pm.
Sept 24-26	Denver, CO	Great American Beer Festival

Rita tells us about the Brewpub's first 25 years then she talks to David Sims of Heirloom Acres about Taxman Brewing's gastrofood.

18th Street Brewery looks at Hammond expansion

Brewery project makes history with city application (Wasser in Greencastle)

New Corner brews up homage to IPR

Review of the SWIRCA brewfest.

Other

What’s The Right Way To Make A Tom Collins?

Why Is American Beer So Bland?

Monticello May 11. 1821.

I have no reciept for brewing, & I much doubt if the operations of malting & brewing could be succesfull[y] performed from a reciept. if it could, Combrune’s book on the subject. would teach the best processes: and perhaps might guide to ultimate success with the sacrifice of 2. or 3. trials. a capt Miller now of Norfolk ... was during the late war, confined by the Executive to our neighborhood, perhaps indeed by yourself. I took him to my house. he had been a brewer in London, and undertook to teach both processes to a servt of mine, which during his stay here & on one or two visits afterwards in the brewing season, he did with entire success. I happenes to have a servant of great intelligence and diligence both of which are necessary. we brew 100. galls of ale in the fall & 100. galls in the spring, taking 8. galls only from the bushel of wheat. the public brewereis take 15. which makes their liquor meagre and often vapid. we are now finishing our spring brewing. if you have a capable servt and he were to attend our fall brewing, so as to get an idea of the manual operation, Combrune’s book with a little of your own attention in the beginning might qualify him.
- Thomas Jefferson (transcribed from the Jefferson library at Monticello)