By all accounts, Evan Brill is one of the state’s better brewers. Heck, he even won the 2014 Indiana State Fair competition. Although he brews all types of beers, he is known for his IPA’s. Evan talks about his fondness for the dank, fruity, piney flavors he uses in large quantities to make his beers so good. He also talks about the LAGERS Homebrew Club annual cookout coming up June 25 where he will be sharing his latest IPA.
These Belgian Brew Brothers are collaborating to bring you a special Belgian Triple with sweet orange peel as part of this year’s Lagers Homebrew Club-Gordon Biersch PRO-AM event. Head brewer, Nick Landers of Gordon-Biersch, challenged the home brewers to create a special beer using Belgian yeast. Craig Gardone prepared the winning entry. We caught up with the two brewers during brew day at the 4th Street brewery. Proceeds from a special tapping party, February 10th at 6:00pm, benefit the Kentucky Humane Society.
Small batch home-brewer, Mark Robinson, has come full circle on his brewing. We brewed a nice Bock style beer with Mark at his brew table in the basement of his Highlands home and talked about his return to brewing one to 2-1/2 gallon batches of home-brew. Like many brewers, Mark started on the stove top follow instructions (BEER CRAFT). He worked his way up to an elaborate “brew system” with all the pumps and tubes. Mark believes small batch brewing gives him greater flexibility to brew more beers. More importantly, he can brew better beers with less work. The results…
By Lara Augustine I’ve always loved beer. From my first sip of beer given to me by my father at the young age of 4 years old, I was hooked. Anytime my father had a beer in his hand when I was around (he drank one beer daily), I consumed one, maybe two drinks of this tasty beverage. The aroma, the refreshment of it, the taste is what I liked. I don’t remember a time when I didn’t like beer. I am a born and raised Louisvillian and have chosen Louisville to remain my home, as I love this big…
Professional brewer, Nick Landers of Gordon Biersch Brewery Restaurant helped home brewer, Roger Young, BREW BIG as part of the first annual Gordon Biersch L.A.G.E.R.S. PRO-AM. Roger’s Munich Helles Lager impressed the judges and earned him the privilege of brewing his recipe (normally 5 gallons) with Nick on Gordon Biersch’s 15 barrel (465 gallon) professional system. This lager is well balanced with Pilsner, Munich, Vienna and Crystal malts and traditional German Magnum, Hallertau and Tettnang hops. We visited with Roger and Nick during their brew day at the 4th Street Restaurant and Brewery.
