At Trubble, the plates are as tasty as the pints
Nov04

At Trubble, the plates are as tasty as the pints

Sometimes the fastest route to your “happy place” is to follow your palate. You can stow away on warm, soft pretzels or homemade biscuits. Take a ride on a spoonful of cheese dip or a forkful of flaky pie. Buy a ticket to Baconland, or for a more adventurous journey, score a spicy pickle and a steaming bowl of Vietnamese noodles (with an egg, for good measure). Combine any one of those comfort foods with a cold pint of craft beer, and you might find yourself tripping on warm fuzzies – in the best way possible. If that sounds enticing, I have good news. You and your taste buds can soon take a comfort food vacation via a quick trip to Trubble Brewing. The new brewery/gastropub – located on Broadway in the old Chappell’s building – is set to open before just before Thanksgiving. Initially, Trubble’s menu and hours will limited, with plans to ramp up brewing, solidify the menu and and extend the hours as time goes on. The beer menu will likely feature the staff’s favorite regional craft brews, while owner Chad Hankee and the rest of the crew wait for the checkers of checkboxes to check the right boxes. (My dear readers, in case you don’t already know – the bureaucracy of Indiana’s bar and brewery regulations is ridiculous enough to require several stiff drinks. Every day. For months on end.) While the home-brewed “barley pops” may have to wait, the house-made food will be palate pleasing from day one. Head chef and pastry chef John and Lindsay Cheesebrew have plans for inspired dishes that are guaranteed to make Trubble a double indulgence for beer snobs and foodies alike. John and Lindsay are the brains, elbow grease, photographers and taste-testers behind the Bird + Cleaver food blog, whose mouthwatering recipes have been featured on BuzzFeed, The Huffington Post and The Kitchn. Lindsay’s specialty is in heavenly pastries and desserts. John has a way with Southeast Asian condiments and cured pork. They both have a soft spot for beer, bourbon and taquerias. Together, their recipes are locally inspired and cross-culturally infused. Or as they say, “like your southern Granny came to visit, and she brought fish sauce and craft beer.” (I’ve eaten some of John and Lindsay’s edible inventions, and I’d invite their kind of Granny to any potluck.) No official confirmation from the kitchen staff, but rumor has it you may be able to enjoy your favorite brew with a side of freshly baked pull-apart pretzels and homemade cheese dip. [Photo by Bird+Cleaver] Instead of setting the Trubble menu from the start, John and Lindsay hope to let it evolve with the seasons and reflect their customers’ requests....

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Living Fort Wayne Beer and Wine Tour: Chapman’s Brewing Company
Jul05

Living Fort Wayne Beer and Wine Tour: Chapman’s Brewing Company

This is the third stop in the Living Fort Wayne Beer and Wine Tour. Every month we will be featuring a different local brewery or winery from our region. Today, Jake Pickett shares his experience at the headquarters of the fledgling brewery Chapman’s Brewing Company in Angola. First things first. The American Ale Cider brewed by Chapman’s Brewing in Angola is not another hard cider apple-tini in a bottle. As a matter of fact, it comes in a can. And it’s real beer. With a hint of apple. While it’s not for everyone, it’s a unique entry into the craft brew scene that has grabbed the attention of local beer aficionados and novices alike. I took a trip up to Angola with a couple of coworkers to meet the Founder and CEO of Chapman’s Brewing, Scott Fergusson. He welcomed us with a handshake and a smile and led us on a tour of their state-of-the-art facility. This place is immaculate. They have the newest, most modern technology in a modest structure perfectly suited for the production and consumption of beer. They’re open 7 days a week for tours, sampling, and growler fills, or you can grab some cans or a keg to go. And yes, even on Sunday! At the conclusion of the tour we enjoyed several beer samples. We started with the American Ale Cider, which as I mentioned before, has an apple taste to it that isn’t overpowering – you can still tell you’re drinking a fresh beer. This is a good one to have on hand at the sandbar this summer or during a tailgate in the fall. Next we tried the Englishman, which is a Southern English Brown Ale. Think New Castle, but with significantly more flavor and complexity. This was one of the crowd favorites, not too heavy, but certainly not light, and versatile enough for any situation that calls for a tasty beverage. We then sampled the Cream Stout. While it’s technically not “dark beer season” for most, I never have a hard time trying a new Stout or Porter. This was smooth and, as it is appropriately named, creamy – definitely on the heavy side, obviously. We followed that up with the Pail Ale (bonus points for the pun in my book), which had a strong taste of hops, but didn’t venture into the too bitter territory in our opinions. If you’re just starting to get into craft brews and your taste for hoppiness is advancing, then this could be right up your alley. Finally, Scott poured us each a taste of the IPA. This is a beer snob’s beer. It’s not the most bitter beer out...

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