One of the trends taking a firm foothold in craft brewing is aging beer in bourbon barrels, which add richness and complexity. Some of these beers can be pricey. That’s because of the need to procure bourbon barrels in an increasingly competitive market, then store the beer for months of aging without any guarantee of a successful end product.
Read More With the arrival of winter, many people turn to dark, heavy beers—almost chewy in their rich, caramelly sweetness. I prefer to head in the other direction and look at this as the perfect time of year for something festive and bright to balance dark winter nights. Nothing does that better than a refreshing, lightly spiced white ale.
Read More While beer seems to get the most recognition on the craft beverage scene, hard apple ciders are riding a craft wave, too, finding their niche between beer and wine. Though hard cider has only recently begun making a comeback in the U.S. after a long post-Prohibition absence, its popularity never waned in the U.K.
Read More We’re fortunate to have a strong brewing community in Bloomington, and our local brewers find a sense of camaraderie around their love of the craft and have an appreciation of each other’s work.
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The brick-fronted building at 519 E. 10th St. sits deserted. Acquired last year by Indiana University from the owners of Yogi’s Grill & Bar, it awaits its fate as the site of a pending university expansion. But Bloomington old-timers insist that if you look carefully, inside you can still see the bones of an earlier incarnation: the Tao Restaurant.
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