Tag: great fermentations

Posted on

6th Annual Brew-B-Q


The 6th Annual Brew-B-Q will be held at Great Fermentations on Saturday October 13th from 2:00-7:00pm. This event is an opportunity for the homebrew clubs of Indiana to get together and hangout, showcase some brews, and enjoy some great food. The event is free, however donations are welcome to cover food and amenities. There will be door prizes, smoked meats, and plenty of homebrew! Make sure to drop by BIMP’s tent for some tasty brew and a chance to win some free BIMP schwag! Make sure to “Like” the event on Facebook to spread the word. Here’s a list of the homebrew club participants:

— Angry Beaver Brewers – Avon
— Beer Is My Passion (BIMP) – Whitestown
— Bloomington Hop Jockeys – Bloomington
— Brew Labs of Indiana – Noblesville
— Columbus Area Classic Alers (CACA) – Columbus
— Dubois County Suds Club – Jasper / Dubois County
— Duneland Homebrewers Association (DHBA) – Valpo / Michigan City
— Foam Blowers of Indiana (FBI) – Indianapolis / Central IN
— Fossils (Fermenters of Special Southern Indiana Libations Society) – New Albany
— Homebrewers of Preferred Suds (HOPS) – Angola
— Howard County Homebrewers – Howard County
— Illiana Beer Rackers Union – Crown Point
— Indiana Brewing and Drinking Society (IBADS) – Indiana
— IUPUI Homebrew Club – Indianapolis / IUPUI
— Kosciusko Kettleheads – Warsaw
— Mad Anthony’s Serious Homebrewers (MASH) – Ft. Wayne
— MECA Brewers – Shelbyville / Central Indiana
— Michiana Extract & Grain Association (MEGA) – South Bend / Mishawaka
— Midwest Order of Ninkasi (MONK) / Tuxedo Park – Indianapolis
— Muncie Indiana Brewers (MIB) – Muncie
— Ohio Valley Homebrewers Association (OVHA) – Evansville
— Purdue Homebrewing Club – West Lafayette / Purdue
— St. Gambrinus Benevolence Society – Bloomington
— St. Munsee Order of Brewers – Muncie
— Tippecanoe Homebrewers Circle (THC) – West Lafayette
— Wabash Valley Fermentation ‘N Ale – Terre Haute

Posted on

New Day Meadery Tasting at Great Fermentations Friday

Great Fermentations will be hosting Friday Night Club this weekend with guests from New Day Meadery. New Day Meadery is family owned meadery run by Brett Canaday and Tia Agnew. Their honey wine is made from locally sourced fruit and honey. There will be a guided mead tasting at this event via New Day Meaders, but home mead makers are encouraged to bring in samples of their own tasty creations as well. Homebrewers and winemakers are also welcome. The event will be held from 5:00pm to 7:00pm at Great Fermentations. If you happen to miss this event, New Day Meadery also has a tasting room located in Fountain Square.

Posted on

Last Call For Battle of the Belgians

There’s still time to enter your brew for BIMP’s first all homebrew competition at Great Fermentations! Be a part of an all homebrew blind tasting where the winner receives a $25 gift card to GF, one of every beer entered, and a special blog post on BIMP. Please reserve your spot for this tasting on the Homebrew Competitions tab. All entries must adhere to Category 16 – Belgian and French Ale BJCP Guidelines for style. All entrants are also judges. Bombers will be need to be labeled (click here for label sheet), refrigerated, and brought to Great Fermentations by July 28th at 11am for checkin. We start at 12:00pm. Here’s the current list of brewers entered:

Ommegang Belgian Pale Ale – Erik Howell (sample)
Brabo’s Tripel – Michael Mustin
Saison (To Be Named) – Steve Kent
Il Faited Belgian Pale Ale – Erik Howell
DA Trippel – Mike Trueblood
Noel Xmas Ale – Deron “Dabbo” and Robert David Hale
Mikey’s Summer Saison – Michael Mustin
Belgian Witbier (to be named) – Dustin Edwards

Any beer not used in the competition will be returned it’s rightful owners 🙂

Posted on

Battle of the Belgians Homebrew Competition

Battle of the Belgians has begun! BIMP’s first all homebrew blind tasting will be held at Great Fermentations on July 28th from 12pm-5pm. Here are the details. All beers need to fall within Category 16 – Belgian and French Ale BJCP Guidelines for style. The first 15 people to register their brews using the Homebrew Competition form are guaranteed a seat in the competition. 3 bombers of homebrew are required per entry. 2 bombers go towards the tasting, and one is set aside for “the pot.” Bombers will be need to be labeled (click here for label sheet), refrigerated, and brought to Great Fermentations by July 28th at 11am for checkin. What makes this event unique is that each participant is also a judge! All beers will be served randomly, and rated on a scale of 1-10. The entry with the highest average score receives a $25 gift card to Great Fermenations, a special blog post on BIMP, and takes home one of every homebrew entered. Once the tasting is over, I’ll post the list of beers in order of when they were served, each individual beer’s score, graphs, and more! Looking forward to seeing you all there. Good luck!

Ommegang Belgian Pale Ale – Erik Howell (sample)
Mikey’s Summer Saison – Michael Mustin
Saison (To Be Named) – Steve Kent
Il Faited Belgian Pale Ale – Erik Howell
Double Aught Belgian Strong Golden Ale – Mike Trueblood

Posted on

Great Fermentations In-Store Homebrew Competition

Great Fermentations will be hosting an in-store IPA competition using their VIPA recipe as the base for the grain bill. This should be a pretty interesting competition. Hop additions and yeast are completely up to the brewer, however Simcoe and Galaxy are off the table due to the hop shortage. The winner receives a $50 Great Fermentations gift card, along with being mentioned on the updated VIPA IPA recipe kit. The winner also gets to brew a batch at Great Fermentations for a Friday Night Club. Entries (2 bottles) are due June 15th and the winner will be announced June 22nd. Click here for a complete listing of the rules. I’ve listed the recipe below:

VIPA Recipe
Ingredients:
9.9 lbs. Unhopped light liquid malt extract (or 13 lbs of pale for all-grain recipe)
1.0 lb. 40º L crystal malt, crushed
8.0 oz. Biscuit malt, crushed
1.8 oz. Centennial hops, added at the beginning of the 60 min. boil
1.0 tsp. Irish moss, added with 20 minutes left in the boil (not included)
.5 oz. Centennial hops, added with 10 minutes left in the boil
1.0 oz. Centennial hops, added as a dry hop
Choice of one: Wyeast American II Ale yeast (#1272), White Labs Burton ale
yeast or Nottingham Dry yeast.
Recipe Details: OG: 1.077 FG: 1.015
SRM: 10 IBU: 72