Showing posts with label Sun King. Show all posts
Showing posts with label Sun King. Show all posts

18 June 2013

Ticket Giveaway - Sun King & MOKB Present: SKB IV


Join Sun King Brewery and My Old Kentucky Blog for a celebration of four years of Fresh•Local•Beer; Saturday, July 6th from 4-10pm at Sun King. Festivities include the tapping of Sun King's most anticipated seasonal beer, Grapefruit Jungle, accompanied by some of Indy's best food trucks and live rock and roll, honky tonk, blues and soul from Sturgill Simpson, Saint Paul and the Broken Bones, and Luella and the Sun.

This event will sell out so we highly encourage you to get your tickets in advance. A limited amount of $12 discount tickets will be available at Sun King or you may purchase them online ($15) at http://www.mokbpresents.com/event/266169-sun-king-4-indianapolis/.

A portion of the proceeds will go to IPS Education Foundation Teaching with Technology program. Check them out at www.ipsef.org

Thanks to all who entered, this contest is now closed.

We'll chose our favorite comment on Tuesday (7/2/13) at 10 a.m. EST, and the winner gets the tickets. MAKE SURE YOU LEAVE US A METHOD TO CONTACT YOU - an email address or a twitter handle is great. You'll be responsible for checking back to see if you've won, and we can figure the rest out after that.

LEGAL STUFF
Creative entries are particularly appreciated.
We reserve the right to not give you tickets if we think you're shady.
We reserve the right to change all the rules and not award the prize if we don't like how things go.
Don't be a pain in the ass.
By participating, entrants agree to be bound by these Official Rules and the decisions of HoosierBeerGeek.com, which shall be final and binding with regard to all matters relating to the contest.
END OF LEGAL STUFF.

20 December 2012

Commentary/Conversation | Revisiting Indiana's Barrel Limit Law


Jim:

It might be time to revisit a topic we've discussed before: Indiana's barrel limit law. As things stand right now, Indiana breweries are limited to making no more than 30,000 barrels per year for in-state sales if they want to do things like distribute their beers directly to bars and other retailers, have a restaurant on-site, and sell beer on-site (see Indiana Code section 7.1-3-2-2). The barrel limit used to be 20,000 until a lobbying effort spearheaded by Three Floyds and Sun King was successful in getting the barrel limit raised to the current limit of 30,000.

An August article in the Times of Northwest Indiana noted that Three Floyds is on pace to produce 25,000 barrels this year and will surpass 30,000 barrels in the near future. I'm not sure what Sun King's current barrel production is for 2012, but it can't be far behind Three Floyds'. Given that these two breweries will probably be bumping up against the limit again soon, I suppose the question is this: Why do we still have the barrel limit? What practical purpose does it serve? What parties have a stake in seeing it remain? I suppose one fortunate thing is that the barrel limit doesn't apply to out-of-state sales. But given that most Indiana breweries have Indiana consumers as their target market, why should Indiana breweries have their hands tied in this fashion? (I know that these may seem like facile questions to some, but they're worth asking for readers who might be unaware of the barrel limit.)

Jake:

Why do we still have the barrel limit?
I honestly can't think of a good reason to limit production. With greater production comes greater tax revenue for the state, more jobs to run expanded production, and the potential for re-use of industrial/commercial property that may otherwise be vacant.

What practical purpose does it serve?
I suppose the limit could make it a more equal playing field for new breweries and established breweries within the state. But again, I do not see the upside.

What parties have a stake in seeing it remain?
I see where the limit could benefit distributors that have sister companies in other states and could help a brewery by getting their beer out of state to stay under the 30k limit. That said, for new breweries that want to self-distribute and grow unfettered, I can see where they may consider moving over the border to a surrounding state.

I suppose one fortunate thing is that the barrel limit doesn't apply to out-of-state sales. But given that most Indiana breweries have Indiana consumers as their target market, why should Indiana breweries have their hands tied in this fashion?
One of the things that I enjoy most about Three Floyds is being able to go to the Brewpub. The limit threatens to close that part because they will continue to pump more and more beer through the pub. I also enjoy seeing the Sun King trucks around the streets of Indy on their morning delivery routes. I know that Dave, Clay, and their team have a focus on continued growth within Indiana and I see no reason to handcuff them. The only negative to larger growth that could be argued would be the environmental impact from using more caustic to clean more tanks. However, I see this as a minor detraction from the tax revenue, jobs, and other benefits the brewing industry brings.


Jason:

From what I have heard, a lot of out-of-state breweries are envious of Indiana breweries because they can sell on site, operate restaurants, and self distribute. I think it makes Indiana fertile grounds for new breweries. But as we have seen, breweries are pushing the limits and their success is now a hindrance. For the successful, it raises the question: What do I do now? Three Floyds could move some or all of its operations to Illinois with relative ease. Or Michigan. Or Wisconsin. Sun King could, instead of continuing expansion in Indiana, open a second brewery elsewhere. That is lost jobs and lost taxes, and most importantly, lost pride. Indiana has great momentum in the craft beer industry. Let's not hinder the momentum for puritanical reasons.

Rod:

If I had to guess, the law was originally put in place to separate the business of a brewpub and a production brewery. In some ways, it would even protect the idea of a neighborhood brewery. But that's entirely speculation, as there is obviously a very real history to the law that would require a lot of investigation to uncover. The law itself doesn't translate properly to our modern society. Breweries are bigger, there are more people, and the three-tier system provides a mechanism to bring the world's beers to Indiana. Whatever original purpose the law held, it only serves to hinder progress today. Much as the barrel limits were increased recently, they will likely need to be increased again.

It hurts the business, the state, and the consumer for the limits to prohibit self-distribution or restaurant operation, and there is no logical reason I can figure out for them to remain in place. I am very curious to hear what the counter-argument is to raising the limit. I hope it is not the sensationalist nonsense about underage drinking and drunk driving that I frequently see spewed in public forums.

Wish to offer your opinion? Leave a comment below or on our Facebook page.

29 October 2012

Chef JJ's Hell Night IV

Chef JJ's Back Yard hosts a number of beer related events throughout the year, ranging from the recent Sun King GABF preview dinner to the yearly Make It Local dinner associated with the Microbrewers Festival.  Each one pairs craft beer with food prepared exclusively on the Big Green Egg.  While the Back Yard only hosts events, the Big Green Bistro takes food trucks to a whole new level with a tour bus sized mobile grilling facility.  One of the most unique events, and my favorite, is the annual Hell Night.




Hell Night wouldn't be possible without the chile growing prowess of Jim Campbell.  Jim is a firefighter on the northwest side who has a respectable side business of running a chile farm.  The chiles produced on Jim's farm are used by many hot sauce producers, including such big names as CaJohn's, Dave's and Blair's.  While the opportunity to sample the world's hottest peppers is worth the price of admission, Chef JJ's takes the event even further by donating half of the ticket price to Jim's charity - Step Up for Charity.  Step Up for Charity is an umbrella organization that benefits charities such as Lt. General Timothy J Maude Foundation, Jason M Baker Scholarship, Lt. Jim Cleek Scholarship, American Lung Association's "Fight for Air Climb" and Pike Fire Just Cause.


Now Jim's crop was not spared by this year's intense drought.  His harvest was weak and he wasn't able to bring the large spread he normally does.  Luckily, the chilehead community is strong, much like the brewing community.  CaJohn's stepped up and donated a variety of the world's hottest peppers for the event.  The most mild pepper on the table that night was the Red Scotch Bonnet Pepper.  Climbing up the scale, multiple variants of the Bhut Jolokia (ghost pepper), Trinidad Scorpion, Trinidad Maruga Scorpion, 7-Pot and a new pepper hybrid, the Reaper.  The Trinidad Maruga Scorpion currently holds the world record at 2 million scovilles and the Reaper might take the title at the next judging.  These are serious peppers.


Rest assured that Hell Night is not simply 5 courses of meals that are unbearably hot and unenjoyable.  Chef JJ's crew does an excellent job of using these insanely hot peppers to create fantastic dishes.  In addition to the 5 courses, Triton and Sun King provided their own chile beers.  Triton's chile beer was an IPA named Hatchblower IPA.  The base was their Railsplitter IPA, which had green peppers (for aroma) and jalapeños added to create a flavor that complimented the hops and added a warming heat in the throat.  Sun King has done a chile beer each year for Hell Night, and this year was no exception.  Their offering was simply titled Hell Night and was based off of the Cream Ale with a blend of chiles created by Chef JJ's added.  The end result was a very spicy beer that brought out lots of fruity notes from the chiles.


The first course was a Roasted Garlic and Artichoke Dip over Chef JJ's traditional grilled bread starter. Underneath the bacon-infused artichoke dip was a house-made hot sauce named Blow Your Face Off, which provided a nice but subdued spicy kick.


The second course was a complex and involved Posole, which featured blood sausage from Claus's and pickled black radishes from Goose the Market.  A variety of spicy peppers were used in this one, and a side of house-made TED hot sauce could be added to adjust the heat level.  A couple teaspoons of the TED sauce brought the Posole up to a tongue spiking heat.


The third course was a large bowl of Shrimp Vindaloo Curry, thickened with tomato and pumpkin and spiced with Trinidad Scorpion peppers.  Depending on your tolerance of the type of capsaicin in the Trinidad Scorpion, this one may have brought tears to your eyes, but it was so good that no one could stop eating it.


The fourth course was a Grilled Tenderloin, which was rubbed with a house-made spice blend and placed on top of chipotle mashed sweet potatoes.  Compared to the previous dish, this one wouldn't even be considered spicy, which was probably a good thing.


To finish things off with a bang, Chef Jenna created Avocado Pops in push-pop molds that were filled with minced chocolate and green ghost peppers.  Just for clarification, chocolate ghost peppers are named for their color and do not have a sweet chocolately flavor.  If I had not just consumed a piece of Reaper, this would have been the spiciest dish by far.


Throughout the meal, Jim brought by chopped up samples of peppers that adequately filled the heat spectrum of peppers ranging from 200K scovilles to 2M scovilles.  Being the bull-headed individual that I am, I tried each one without the assistance of milk.  I shed many tears on Hell Night, and consumed much water, but it was worth it.  I consumed the Reaper and lived to tell the tale.  Until next year,  Hell Night.



Oh and as a footnote, Hell Night sells out very early, so start checking Chef JJ's website (chefjjs.com) in August for tickets to go on sale.  Or just attend one of their other events to experience some of their less spicy foods.

06 May 2012

World Beer Cup - Indiana Winners

Congratulations to the Indiana breweries taking home WBC awards yesterday.

Category 41: German-Style Doppelbock or Eisbock, 44 Entries - Bronze: Dominator Dopplebock, Sun King Brewing Co., Indianapolis, IN

Category 61: Belgian-Style Dubbel, 39 Entries - Silver: Belgian Dubbel, Bier Brewery, Indianapolis, IN

Category 64: Belgian-Style Dark Strong Ale, 41 Entries - Gold: Batch 333: The Velvet Fog, Sun King Brewing Co., Indianapolis, IN

Category 71: Scottish-Style Ale, 26 Entries - Bronze: Beltaine Scottish Ale, Shoreline Brewery, Michigan City, IN

Category 72: English-Style Mild Ale, 27 Entries - Gold: Crown Brown, Crown Brewing, Crown Point, IN

Category 77: Oatmeal Stout, 49 Entries - Gold: Naked Oat Stout, Rock Bottom College Park, Indianapolis, IN

Category 83: Classic Irish-Style Dry Stout, 30 Entries - Silver: Ring of Dingle, Sun King Brewing Co., Indianapolis, IN

29 March 2012

From the Pages of the Indianapolis Star: Beer Label Art

The following is the unedited version of an article ran in the Indianapolis Star on March 15th.

With names like Hoptimus, Moloko, and Osiris, craft beers from New Albanian, Three Floyds, and Sun King leave a memorable impression on the minds of drinkers. But along with their names might come another impression, that of their container art.

Prior to labeling, breweries relied on glassware with embossed lettering to advertise their wares. The process of placing a paper label on the bottle became common practice in the mid-19th century, with Guinness adopting the process as early as the 1840s.

“The first aspect (of a beer label) is to establish some kind of identity,” said leading British beer writer Jeff Evans. “A brewery needs to put its thumbprint on a bottle so that customers can easily see where the beer comes from and can quickly identify beers from breweries they like.” Label art allows a brewery to establish an identity to customers, in addition to suggesting if the bottle’s contents are traditional or adventurous. “The concept of quality is tied in closely with the image,” said Evans. “How much more appealing does a beer with a classy label look than one with a cheap cartoon?”

At New Albanian Brewing Company, those labels are created by graphic designer Anthony Beard, 31, who began his career with the brewery behind the kitchen doors. "I was working here a year before anyone knew I could draw," said Beard. Although Beard has a background in creative arts - he earned a film production degree from Webster University - he never expected to draw for a living. "I just drew as a hobby," he said.

With a constant stream of new projects coming from the brewhouse, Beard finds plenty of work to keep himself busy. "We do a lot of different beer with a lot of different influences," he said. "There's also a lot of festivals, tap handles, promo items, and that kind of stuff." Among his favorite work was the label for the recently released Bonfire of the Valkyries Smoked Black Lager, “because i like Norse mythology and (the art) played into my interests.”

Beard is given complete control over his design choices, and said that although his employers might not always get the idea behind his work at first glance, they've never vetoed his ideas. "The brewery was started by people that are passionate about what they do, and they understand art on that level," he said.

Jim Zimmer, 36, has worked as a graphic designer with Munster's Three Floyds Brewing Company for four years, finding the position through a friendship with the brewery's sales manager. Zimmer's background in studio arts came from Depauw University, and in addition to his work for Floyds, he works full time at a Chicago ad agency. "I don't get to do super creative stuff," he said. "Being an artist by trade, I like to get out there and do some wild stuff whenever I can."

Three Floyds provides that opportunity. In addition to work on bottle art, Zimmer is largely responsible for all promotional materials from the brewery - everything from playing cards, hockey jerseys, and the highly sought “golden tickets” for the company's annual Dark Lord Day beer release.

"I love doing the stuff for Dark Lord Day because it's a big event," he said. The ticket for the 2011 event featured the the prominent use of skulls and the sort of kill-markings familiar to military aircraft. "I got a text from (brewery president) Nick Floyd that said 'We want the theme to be space marines'," said Zimmer.

It was Zimmer’s first label for Three Floyds - a brightly colored piece combining imagery from the film “A Clockwork Orange” with elements of the brewery's logo - that he might be most proud of. "I always show the Moloko label when i show my portfolio," he said.

If there’s a brewery whose packaging echos the techniques used on the glassware of the 1800s, perhaps it’s the embossed cans at Indianapolis’ Sun King Brewery. Can designs are provided by Indianapolis based-artist Shane Brown, 33, who got his start painting murals while attending Muncie Central High School, eventually studying at Columbus College of Art and Design. After leaving college he found work as a traveling artist for a nationally-distributed brewery, painting murals in bars throughout the country.

When burnout set in, Brown returned to Indiana, working as a server and chalk artist for the now-defunct Alcatraz Brewing Company. There he often crossed paths with Rock Bottom brewer Clay Robinson, who eventually went on to help found Sun King Brewery. When Robinson needed art for his startup brewery, he turned to Brown.

“We had a few beers and came up with the concept for the Sun King logo,” said Brown. “I started searching on the internet for ideas based on Aztec features, with hard angles, sharp type - things that we set in stone. Clay had these ideas based on the Mayan calendar, with the four seasons.” In finding a natural correlation between the four seasons and the four ingredients in beer - water, malt, hops, and yeast - a brewery logo was born.

Riding the crest of what has become a nationwide canned beer revolution has provided Brown’s work a larger audience than he’d ever imagined. Features such as Men’s Health’s list of best canned beers brought Brown’s imagery to magazine pages across the country. “I thought ‘Ok, this is big time’,” said Brown. “I had never worked in can art, and I was told that I couldn't do a lot of things to start with,” he said, “but now that we're established I've got more free reign. With the technology now I can go a lot further with it.”

19 February 2012

Collaboration brings Oskar Blues to Indiana

In the world of craft beer, bottle collaborations are commonplace.  But what happens when two breweries, known for their production of canned beers, want to work together?  A can-laboration, of course!  In this case, the participating breweries are Indiana’s very own Sun King and Colorado canned-beer pioneers Oskar Blues.






The breweries will be releasing Chaka, an 8% Belgian-style ale that will be brewed in two batches featuring the same recipe. The first brew at Oskar Blues’ R&D facility in Lyons, Colorado, and then again at the Sun King brewery in Indianapolis.  The recipe has been formulated by Dave Colt and Dave Chichura with ingredients coming from their respective states - shagbark hickory syrup from Indiana and a Belgian pale malt from Colorado Malting. The brewing will take place early this spring, and the beer will be debuted at the Craft Brewers Conference, held in San Diego in May.  After the CBC debut, the breweries will release the beer in their respective markets.  Cans will be 16 oz. tallboys with art and brewery information specific to the brewery where the batch is brewed.



This project has been a major undertaking for both breweries, as well as the Ball Corporation, which supplies cans for both breweries.  Ball usually requires that an entire truckload of cans be purchased at a time, but they were able to work out a deal for a smaller run for the special release, allowing the recipe to be released in both locations.  

“It’s something that we’ve wanted to do because of the Oskar Blues/Sun King connection” says Clay Robinson, referring to the relationship that he and Dave Colt from Sun King and Dave Chichura from Oskar Blues have maintained since their beginnings in the industry.  Colt and Chichura met during Colt’s first brewing gig at the now closed Circle V Brewery in Indianapolis, where Chichura inquired about a brewing position. “He came in and was inquiring about the assistant brewing job,” said Colt. “He started quizzing me about different beer things that I wasn’t aware of, that I was still learning about.”   Shortly after, Chichura landed a position at Rock Bottom, where he met Robinson, and the trio have been friends since.  

Oskar Blues is a pioneer of the canned craft beer market and their beer is highly regarded, though not distributed in Indiana.  This will be the first brewing collaboration between Sun King and Oskar Blues, and the first brewery collaboration for Oskar Blues.