Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/53439
NABC owner Roger Baylor at the Bank Street Brewhouse. GO TO BEER GLOSSARY With the help of Jeremy Hunt, Bluegrass Brewing Co.'s brewmaster, we've compiled a glossary so you can finally understand what you're drinking. Malt: Beer's starting ingredient is a mash made of sprouted barley, though adjuncts like rice or wheat can also be used. Roasted malt can add sweetness and color. Hop: A green flower added to counteract malt's sweetness. In styles like India pale ales, the hops take center stage, giving the beer a dry, bitter flavor and floral aroma. (Random fact: Hops are a close cousin of cannabis.) Yeast: This organism eats some of the sugar from the malt and creates alcohol and carbon dioxide. The type of yeast added determines the difference between ales and lagers. The strain used for ales ferments at the top of the brewing vessel at or near room temperature, and the strain used for lagers ferments at the bottom, at lower temperatures. Ale: Higher in alcohol content and stronger in flavor than lagers. Includes styles like porter, stout, IPA, wheat beers and many Belgian beers. Lager: Term comes from a German word meaning "to store." For the most part, lagers are lighter in color and lower in alcohol. Includes styles like pilsner, bock and the bane of the beer geek's existence, Bud Light. ABV: Alcohol by volume. Most beers have an ABV between 4 percent and 8 percent, although Samuel Adams makes a beer called Utopias, which has an ABV of more than 25 percent. IBU: International bitter units represent how much alpha acid is in a beer from the added hops. Most beers range between 15 to 60 IBUs, with American light lagers (eight to 12 IBUs) at the low end and, say, Dogfish Head's 120 Minute IPA (120 IBUs) at the high end. — Amy Talbott [46] LOUISVILLE MAGAZINE 2.12 NEW ALBANIAN BREWING CO. PIZZERIA & PUBLIC HOUSE (3312 Plaza Drive, New Albany, Ind.) Before you go: Know that you are headed to a landmark of area beer culture, formerly known and colloquially referred to as Rich O's. Examine the draft beer selections and bottle menu at newalbanian.com to select your poison from the more than 150 beers available. This saves precious drinking time. Otherwise, check out the current tap list on the chalkboard or request the eight-page bottle menu in its proletariat-friendly binder. Drink: Eight-page menu too daunting? Order whatever Roger Baylor, the publican, suggests. If you miss him, maybe you'll be lucky enough to find Belgium's Delirium Tremens on tap. Sit: With your comrades, surrounded by Communist memora- bilia in the "Red Room" and beneath the watchful eye of Vlad- imir Ilyich Lenin. Could the KGB be listening to your conversa- tion? We may never know. Why is the beer trend here now? "Having a good brewing culture is a logical corollary to a strong restaurant and food base, which Louisville undoubtedly has," Baylor says. What's in Baylor's fridge? As one might expect, Baylor keeps NABC selections in stock at the house, pouring Yakima Rye IPA and Smoked Abzug, as well as a vintage 2007 Rodenbach Grand Cru. Just don't expect to drink from a bottle. "I have kegs," Baylor says, "not bottles." GO TO ROCKY'S SUB PUB (715 W. Riverside Drive, Jeffersonville, Ind.) Drink: In December, Rocky's unveiled an Android tablet with an application that lets you scroll through the beer list or sort by style, brewery or flavor. If you select Guinness and click the "similar beer" button, four options appear: Bell's Special Double Cream Stout, BBC's Bourbon Barrel Stout, North Coast Brewing Co.'s Old Rasputin and Victory Brewing Co.'s Storm King Stout. Pair the Guinness with these others and create your own flight of five four-ounce pours for $7. Sit: Rocky's patio on the river has one of the prettiest views around. Why is the beer trend here now? "People's tastes in food and beverages are changing," says Tisha Dean, the beverage director at Rocky's. "Louisville is an independent town, and things like this spread like wildfire." What's in Dean's fridge? Founders' Brewing Co.'s Kentucky Breakfast Stout and Dirty Bastard, cans of Surly Brewing Co.'s Furious, Bee Creek Brewery's Honey Wheat, Three Floyds' Alpha Klaus Porter, etc.