Wintertime specialty brews pair easily with good food and conviviality at greater Indianapolis brewpubs. In downtown Indy, Alcatraz is adding a delicious easy-to-drink amber-hued lager, "The Rock Bock," to its regular roster. An unfiltered Belgian layered with spice/herb/fruit nuances is on tap through January.

At both Ram locations, the 4.9 percent meal-in-a-glass "Java Breakfast Stout" is creamy light with oatmeal and wheat maltiness that's surrounded by a blend of Seattle coffees. Jan. 23 "Triple Seven" will be on tap to mark The Ram's 777th batch brewed downtown during its eight-plus years. This spring honey-hued Belgian Tripel is custom blended with five different Belgian ale yeasts to be "a big beast of a beer."

At Rock Bottom downtown, "Blitzen" is a nice, mellow, full-bodied winter ale while their hoppy, spicy "Old Curmudgeon" packs a powerful punch.

Rock Bottom College Park is featuring the award-winning "Tripel Trouble."

Broad Ripple Brew Pub's specialty "Scottish Ale" is un-bitter, malty and lightly carbonated.

Brugge's "Thunder Monkey" is a hearty Belgian spiced with layers of cloves and cinnamon.

Barley Island in Noblesville has three distinctive stouts - Coffee, Oatmeal and Bourbon-barrel-aged - and a malty-sweet porter that's between a Brown and a Stout.

Oaken Barrel in Greenwood is serving their winter "Blonde ale" and "Epiphany," a big Tripel Bock.

Ask your server for beer/food pairings, especially desserts, for which winter beers are particularly suited.

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