INDY'S WEEKLY ALTERNATIVE NEWSPAPER HIGHLIGHTING ARTS, ENTERTAINMENT AND SOCIAL JUSTICE

Tender, seductive

Oaken Barrel’s head brewer Mark Havens compliments his Indiana Brewer of the Year accolade with a sparkling golden Berliner Weisse, which paired deliciously with my lunch of clam chowder and tiramisu. Traditionally, this refreshing summer wheat beer is flavored with herbs. Oaken Barrel offers flavorings, but I preferred to experience the beer’s complexities on its own.
The balance of sourness and sweetness tips to the food — its tartness enhances the rich, creamy chowder of plenteous chewy crabs surrounded by almost al dente carrots, celery and potatoes; its maltiness initially coupled with the rum-soaked Lady Fingers layered with coffee- and chocolate-flavored whipped cream; and then the beer’s tartness cut through the dusting of cocoa and drizzle of chocolate sauce for a clean mouth feel.
Havens and assistant brewer Andrew Castner were bottling Berliner Weisse that day, so if you don’t get to Greenwood for Weisse on tap, look on shelves for the beer brew guru Michael Jackson called “tender, seductive.”
Oaken Barrel Brewing Company beers available at bottle shops were featured at Kahn’s (on Keystone) Monday free tasting.
Chumley’s in Broad Ripple is broadening its patrons’ craft beer horizons. Head bartender Martin Gray joined with Broad Ripple Brew Pub, Brugge Brasserie and Locals Only before the Microbrewers Festival to present beers not previously available in Indianapolis. Monthly craft brew tastings start this fall at Chumley’s.
During Indiana beer week, patrons enjoyed the first annual craft beers exchange from breweries from across the state at their favorite haunts. Local brews went to other brewpubs and restaurants statewide. The philanthropic Saturday festival added new breweries to expand the palate of a throng that appeared more interested in learning than in over-indulging. www.brewersofindianaguild.com.
Morton’s The Steakhouse is celebrating its 30th anniversary with the introduction of Chimay, a subtlety aromatic, multilayered yet perfectly balanced Belgian Trappist beer that stands up to, and enriches, Morton’s robust seasonings and specialty cuts of meat and fish, including their signature prime sirloin burger and filet mignon finger sandwiches (that Indianapolis Symphony Orchestra Happy Hour patrons enjoy courtesy of Morton’s). Morton’s officially launches the menu of Chimay Premiere, Grande Reserve and Cinq Cents at the “A Taste of Tradition” event Nov. 11 from 6-7:30 p.m. Executive Chef John Paul Jones pairs the select trio with tuna tartar canapés, petite filet mignon sandwiches, sliced smoked salmon and their legendary hot chocolate cake. In keeping with the Trappist dictum that profits from their beers be distributed to charities, Morton’s is pledging $5 from each ticket to the Make-A-Wish Foundation to benefit children in greater Indianapolis. To reserve, call 317-229-4700 or e-mail carla_monroe@mortons.com. In addition, $5 from each prime sirloin burger sold Sundays July-September goes to the foundation. Nationwide, $100,000 has already been raised.
Going to the Indiana State Fair? Catch the Brewers of Indiana Guild beer exhibit in the Agriculture Building.
Broad Ripple Brew Pub sponsors Bloomington Playwrights Project Second Annual Players Ball Aug. 15, to benefit Mother Hubbard’s Cupboard food pantry. www.myspace.com/btownplayersball.
Upland’s new Preservation Ale benefits Indiana’s green spaces. www.uplandbeer.com.
Aug. 23, Scotty’s Brewhouse in Carmel sponsors Festiv-Ale for Cystic Fibrosis Foundation. www.cff.org/chapters/Indiana.
Oktoberfest is moving to Indiana State Fairgrounds Aug. 29-31 and Sept. 5-6. www.indianastatefair.org.