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Breweries Festival Calendar of Events What's On Tap News Articles Links Contacts |
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12th ANNUAL
INDIANA SATURDAY, July 21, 2007 The beers listed here are scheduled to be poured on tap. Additionally, dozens of beers will be available from distributors and provided from bottles. Rules of the Festival Serving size: 2oz pours. Your tasting glass is somewhat larger in order to facilitate head retention and a better chance to smell the beer. This is NOT a “drink as much as you can in 4 hours” event. Anyone who appears to be intoxicated will be denied additional samples and may be deemed to be in violation of Indianapolis public intoxication statutes. Smoking: Smoking in the tent area where people are enjoying beer is not pleasant for those who do not smoke. It is also a fire hazard. Please, please extinguish cigarette butts and put them in trash containers. We have to pick up every single butt you leave in the field. Really. Closing time: The festival runs from 3pm to 7pm. Our permit does not allow any pouring after 7pm. Taps will be disconnected at that time. Our volunteers must begin to clean up at that time also. Please do not beg, plead, coax, implore, beseech, wheedle, or cajole for more beer. Our permit does not allow beer for “carry out”. Do not drink and drive. Designated driver tickets to the Festival are available. If you need transportation or any other assistance, please contact the staff at the 66th St. entrance. Participants at the Festival
Cask Conditioned Ales A tent with firkins of “Real Ale” will pour living beer that is actively fermenting. This process involves adding yeast to the serving cask. There is no fresher beer in the world. The famous Bitters of England are traditionally served this way. Lagers & Hybrid Beers Lager is a word casually used for a style of beer brewed using a slow-acting lager yeast, commonly known as a bottom-fermenting yeast. The word is of German origin, meaning “to store”, referring to the need to condition or age these beers. Pilsner (or Pilsner) is sometimes used interchangeably with lager in mass-market advertising. However, pilsners are specifically pale and bitter beers around 5% ABV (alcohol by volume). The style was developed in the city of Pilsn in what is now the Czech Republic. Kölsch is the native style of Cologne, Germany. It uses ale (top-fermenting) yeast but is fermented at cold temperatures of a lager. It is clear, bright yellow, and comes across crisp with a some bitter hoppiness. Alt beers come from Düsseldorf, just north of Cologne. They are a bit darker, maltier, and more bitter. Cream Ales use a lager yeast and have cold storage conditioning but are fermented at warmer temperatures usually used in an ale. Common, or Steam, beers use a specialized lager yeast that ferments at warmer temperatures. They are similar to American Pale Ales with a light fruit and caramel flavor. Marzens, Vienna Lagers and American Red Lagers have a more malty character and are sometimes very similar to Amber Ales. At the Fest:
Pale Ales British Pale Ales (Bitters) are the customary drink of England and Wales. All have a bitter character that is quite refreshing. Hops used include East Kent Goldings and Fuggles that contribute grassy and earthy notes to the beer. Styles of Pale Ales can be ranked by strength. Ordinary Bitters start at 3.2% ABV and ESBs are stronger and may go to 6.0% ABV. Golden Ales are well suited for summer drinking. They are less malty and a bit more bitter. American versions of Pale Ales and IPAs use more citric hops (Cascades for instance) and have a higher degree of bitterness. Some tend toward grapefruit aroma and taste. At the Fest:
India Pale Ales IPAs were developed, true to legend, in the 1700s to last longer and withstand harsh conditions during a 6-month sea voyage to the troops and aristocrats in India. Higher alcohol levels and much higher hopping rates protect the beer. At the Fest:
Strong Ales Imperial IPAs may be very very bitter and need a lot of malt background to support the high hopping rates. This is a relatively new American phenomenon. Barleywines are very strong beers usually only available in the winter months. They require extensive aging to marry the flavors, much like a fine wine. At the Fest:
Mild, Brown, & Amber Ales Ranging from dark low-alcohol Milds through light English Brown, these were popularized in England in the early twentieth century. Milds are fairly dark and sweet having a caramel or even chocolate flavor. Stronger versions are also called Southern Brown Ales due to their popularity around London. Browns are crisper but still sweet and fairly low in alcohol. American Browns usually have more hops and a more malty, chocolate character. Scottish styles of Ale evolved in parallel with Pale Ales and are called 60 shilling (a dark mild), 70 shilling (corresponding to a Pale Ale), and 80 shilling (often a dark ESB-strength beer). They usually have a malty caramel sweetness that comes from using some unmalted roasted barley in the mash. Amber Ales are an American creation that combines some sweetness from Caramel malt with citric hop bitterness. Irish Ales have a similar reddish sweetness but with less bitterness. At the Fest:
Porters Porter is an English style developed in London in the 18th century. It uses roasted malt to give a thicker, robust beer. At the Fest:
Stouts Stouts are an extension of Porters with even more malt and a thicker character. Irish Dry Stout is the most common version. It may have a toasty or coffee-like taste. Oatmeal Stouts use, surprise, some oatmeal in the recipe to give a smoother and even thicker beer. Milk Stout is also known as Sweet Stout or Cream Stout. They contain lactose which does not ferment, thus adding more calories and sweetness to the beer. Imperial Stouts are very strong, sometimes up to 12% ABV. They were brewed first for export to the Tsarist courts in Russia. At the Fest:
Wheat Beers Bavarians have made wheat (weizen) beers since the 16th century. They are made with barley malt and from 30 to 50% wheat, giving a sweet bready character to the beer. Hop bitterness is not usually strong. Special yeast strains are also used for better fermentation and to give specific flavors to the beer. German-style wheats have clove and even banana notes. American Wheat beers use another yeast strain which produces much less clove/banana and makes what can be described as a cleaner beer. Belgian Wit beers are spiced with coriander and Curacao orange peel. Some have other subtle spicing but most have an orange note to the nose and flavor. At the Fest:
Fruit Beers American breweries have found a ready market for fruited wheat beers that incorporate raspberry. Some enterprising brewers use blueberry, peach, apricot, strawberry, or spices such as ginger, anis, bog myrtle, and even watermelon. At the Fest:
Saison Northern France and western Belgium make Farmhouse Ales ranging from 5 to 8% ABV. High fermentation temperatures make them peppery, floral, and sometimes almost wine-like. At the Fest:
Belgian styles of beers Besides Lambics, Belgian styles include Strong Golden, Flemish Brown, Dark Strong Ale, Red Ale, Pale Ale, Abbey, Dubble, Tripel, and Quadrupel. They are really too complicated to talk about in this limited space but feel free to talk about them with the pourers. At the Fest:
Cider, Mead, & Sorghum Take apples or pears, crush them up, extract the juice, treat it nicely, talk to it gently, wait a year or so and you’ll have hard cider. Apfelwein. Yumm. If you use Honey, it’s called Mead. Sorghum Beer is brewed using Sorghum molasses as a base. It has the advantage, like Cider and Mead, of not having any Glutens found in Wheat and Barley – an important factor for Gluten intolerant people with Celiac Disease. Chibuku is an African-style Sorghum beer. At the Fest:
ReplicAle – Pre-Prohibition Ale Each year the brewers in Indiana make a special ale for the Microbrewers’ Festival. This year it is a Pre-Prohibition Ale. We’d like to thank Brewers Supply and White Labs for providing the grain, hops, and yeast. Dave Colt of the Ram Brewery made the recipe and pilot brews. The ReplicAle will be served by the following breweries at the Festival and in their brewpubs later.
Thanks to our Sponsors and Benefactors The Bike Line And especially the volunteer workers from: The Foam Blowers of
Indiana The Microbrewers Festival is a production of the Brewers Guild of Indiana. Blaine Stuckey (Mad Anthony Brewing), President; Jeff Eaton (Barley Island Brewing), Treasurer. The organizer is John Hill (Broad Ripple Brewpub). Assisted by Mike DeWeese (BadaBoomz), Penn Jensen (Upland), Marissa Gee (LLS), Bob Ostrander (IndianaBeer.com), Jim Wodock (WTTS).
Non-Profit programs
The Leukemia & Lymphoma Society The Leukemia & Lymphoma Society is the world's largest voluntary health organization dedicated to funding blood cancer research, education, and patient services. The Society's mission: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families.
Northside Indianapolis Chapter of Formed in 1919, Optimist Clubs conduct positive service projects aimed at providing a helping hand to youth. Club Members are best known in their communities for their upbeat attitudes. By believing in young people and empowering them to be the best they can, Optimist volunteers continually make this world a better place to live. There are 105,000 individual Members who belong to more than 3,200 autonomous Clubs. Optimists conduct 65,000 service projects each year, serving six million young people. |
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