– Indy Man Beer City at Port Street
INDY MAN BEER CITY
2nd – 6th October 2019
Port Street Beer House
Free entry
As part of INDY MAN BEER CITY, the city-wide fringe during Indy Man Beer Con, we are laying on the following outrageous events. Feast on…
DEYA TAP TAKEOVER
Wednesday 2nd October 2019
Midday – Midnight
Port Street Beer House
Free Entry
Lusted after Cheltenham juice monsters DEYA Brewing Company bring a selection of fresh beers to PSBH on the eve of IMBC 19. Facebook event page HERE.
JESTER KING SHOWCASE
Thursday 3rd October 2019
Midday – Midnight
Port Street Beer House
Texan farmhouse wildchilds Jester King Brewery roll out the fancy stuff on tap and mebbies some special bottles too. Facebook event page HERE.
MAGNIFY CAN AND BOTTLE RELEASE
Friday 4th October 2019
Midday
Free entry
Fresh haze and imperial stout specialities to takeout or drink in from New Jersey behemoths Magnify Brewing Company…
Featuring:
HOT CAKES 13.5% 500ml bottles
Peanut butter, maple syrup and cocoa nibs imperial stout collab w/ Great Notion Brewing.
BOURBON BA SINISTER PRIME MINISTER 13% 500ml bottles
Imperial stout collab w/ Interboro NYC w/ maple syrup and hazelnuts.
Aaanddd some fresh IPA / DIPA cans that we don’t even know what they are yet because they’re THAT fresh. Full line-up coming soon!
Facebook event page HERE.
DONZOKO 2nd BIRTHDAY BASH
Friday 4th October 2019
5pm—late
Free entry
Helles yes! Hartlepool world beaters Donzoko Brewing Company celebrate their 2nd birthday with gravity keg pours of Northern Helles, plus a host of newbies on keg. Zinger. Facebook event page HERE.
GARAGE TAP TAKEOVER
Saturday 5th October 2019
Midday – late
Port Street Beer House
Free entry
Barcelona faves Garage Beer Co get the party started at Port Street with some choice seleckums. I do declare it lit. Facebook event page HERE.
CASCADE BOTTLE RELEASE
Sunday 6th October 2019 | 2pm
Port Street Beer House
Free Entry
CASCADE (Portland, Oregon) drop the motherload at Port Street. From 2pm our fridges will be stocked with very limited bottles of…
KENTUCKY PEACH
Kentucky Peach is a blend of sour wheat and quad ales aged in bourbon and wine barrels for up to 16 months with more than 7,000 lbs of fresh Northwest-grown peaches. Each day, we hand select only the ripest fruit to add to the sour wheat ales that have already been aging for 12+ months. The fruited ales will then age 5 months before blending it with the bourbon barrel-aged quads. This limited project offers flavors of ripe peaches and warm bourbon with hints of oak and a light malt sweetness.
MANHATTAN NW
Manhattan NW, a NW style sour ale that was, until recently, a secret. It’s a blend of Blond Quad aged in Heaven Hill Bourbon barrels on 150 pounds of sour pie cherries for five months before additionally aging on apricot noyaux for three months. Aromas of cherries, Bourbon, sweet candy and hints of spice are noticed up front. Tart cherry skins and Maraschino cherries on the palate lead to a dance of rich cherry notes that are followed by slight Bourbon sweetness.
PECHE FUME
Peche Fume is a blend of wheat ales brewed with cherrywood smoked malt and aged in oak barrels for up to 14 months with Northwest-grown peaches. Delicately balancing bold elements of smoke and fruit, Peche Fume captures notes of fresh peaches and campfire smoke with hints of dried apples and lemon zest.
PEARPAWSTEROUS
Pearpawsterous is a collaboration blend built in partnership with our friends at Upland Brewing. This limited project features regional ingredients source from each brewery’s home state – Oregon-grown pears and Indiana-grown paw paws – layered over a base of sour wheat ale aged for up to 12 month sin oak barrels.
NOYAUX
Noyaux (pronounced noy-OH) is a blend of sour blond ales aged in white wine barrels for up to 24 months with fresh raspberries and apricot noyaux. Offering a complex bouquet of raspberry fruit, rose petals, toasted almonds and soft perfume notes. The Noyaux nut can be found inside of the apricot pit which we take from the fresh whole apricots we use in making Cascade Brewing Apricot.
SANG DU CHENE
Sang du Chêne, meaning “blood of the oak,” showcases sour strong blond and triple ales aged in three large format oak casks: foudres, puncheons and hogsheads. Oak influences are the highlight of the Sang du Chêne, providing flavors of toasted sugars, vanilla and spice complemented by the bright acidity and fruity character of the beer.
Available to take out or drink in. Facebook event page HERE.
– IMBC 18 Review | Cameron Steward and Sarah Steward
Indy Sick-Man Beer Con
IMBC 18 Review by Cameron Steward and Sarah Steward
Anyone who knows me or actually happens to read these annual IMBC reviews I write will be fully aware of how much I love this festival. I was there from the start, man! 7 years going strong. Never missed a one! But then I caught that 24-hour bug and spent most of Saturday morning worshipping the porcelain god. I mean come on!! I hadn’t been ill in a year and today was my Christmas day. Except were this actually Santa’s birthday I would have stayed in bed. So I threw back a couple of Co-codamol and by some miracle managed to drag myself to the ever-beautiful Victoria Baths and start sensibly with a delicious Square Root Lemonade, hoping that I could face something more beery next… That moment never came. I couldn’t even last two hours… As such, I admitted defeat and walked home – not even able to face a taxi ride for fear of redecorating the interior.
So my wife has been kind enough to share her experience with me, that in the spirit of Indy Man I will share with you. I hope you enjoy…
I’m in the market for low percentage beers today. I don’t clear 5 ft. by much, was pregnant for 9 months and have been breastfeeding for 11. Essentially, that means I get drunk on half a pint of 5% beer and I don’t want to get much past tipsy. I’m a huge fan of the session beer movement, and the more recent trend for below 3% table beers. It’s inclusive. And IMBC has always felt inclusive, championing both the ridiculous 13% stouts alongside more easy drinkers for the likes of me.
Entering Victoria baths, we are greeted by the sight of Mario (sans Luigi – off plumbing I’d imagine) tinkering with some cables. I do not see what those cables are for, but a precedent for fun is set. I’m a tea lover at heart and I can’t think of a better way to start the session than with Brodie’s Earl Grey and Seville Orange IPA. After all, it’s only 10 minutes past 11am.
Now I’m definitely not one to stand in the way of technological advances and I do admire the IMBC app for its great design and functionality but I find myself relying on the old fashioned way of just looking and listening out for beers. It’s always a guarantee that someone somewhere will try something that everyone else just has to get. This inevitably leads me to Cloudwater and as you may recall my height and predisposition towards lower strength beers, Cloudwater Small BBC Citra is a stunner!
One thing I would really enjoy, but I don’t see a lot of (as I said before, I don’t have the app, so I’ve probably missed out on some, which is my own fault) is a lower percentage stout. There are countless imperial stouts, and they sound amazing, but I know full well I’ll take two sips and be a goner. I know of a few lower percentage stouts, one by Buxton (Rednik, my husband reliably informs me), but every time I swing by the queue is out of the door. Everyone else clearly knows how amazing Buxton are too… I mean who can resist that soft serve?
One new fun thing this year is a free, Berlin-style photo booth in the Verdant room. This is clearly a popular attraction, although the fast-moving queues prove it to be a well-thought-out one too. A few silly faces later, I head back for another wander.
I never stray to much from the tried and tested path, allowing me to appreciate a non-hazy Mosaic Pale by The Kernel and something similar from Siren – I forget the name cos I’m not as bigger geek as my husband.
Overall it’s another winner and despite a few issues with queuing and lack of seating you can bet your bottom dollar I’ll be back next year. Hopefully with my husband back in action too.
– IMBC 17 Review by Cameron Steward
IMBC 17 Review
by Cameron Steward
It’s never fun queuing in the rain, but taking “pineapple selfies” whilst awaiting entrance into the North’s (perhaps even the UK’s) most revered beer festival certainly helped pass the time. To those who weren’t social media savvy our group must’ve looked like idiots, but when Beavertown take to the airwaves to plead for certain tropical plants you gotta step up, especially when there’s a mysterious prize involved… turns out that mysterious prize(s) were a can of Lupuloid IPA (6.7%), some Beavertown Extravaganza pins and a poncho. Now that’s a post-Brexit exchange rate I can get behind.
I realise the following sentence may get me blacklisted from all of Manchester’s finest bars and speakeasies, but I’ve definitely got hop haze fatigue. I’m all murked out, y’all! Thankfully, plenty of breweries have many other strings to their bows and served up slices of chop-smacking sours to satisfy my tarty tastes. Fierce Beer’s Very Berry (4.5%) and Brew By Numbers’ Cuvee 2017 (6.2%) were fantastic examples of wild ales at their biting best.
I usually keep my distance from Room 3 – it’s dark and the music is a bit rave-y. It reminds me of Laser Quest birthday parties; being gunned down by the local teenagers who would corner me until I was “back in play”, then shoot me down all over again – live, die, repeat. This year I decided to put my 90s-based traumas aside – plus my brother thought one of the DJs was very attractive… Turned out to be a great decision as Redchurch were delivering some of the best sours of the festival – Dry Hop Sour (5.4%) was ace but On Skins: Cherry (6.5%) was a face-contorting highlight. Suddenly I thought I heard a dance track I knew, and then remembered I’m old and boring so moved on to a different room.
Buxton brought along their soft serve machine, which although a bit gimmick-y, totally elevated their already great Original Blueberry Slab Cake (7%) to an astral plane. I even went a bit crazy and got soft serve Trolltunga (6.3%), their gooseberry sour IPA. Sacrilege, I hear you cry! Judge not, that ye be not judged… Or something to that affect, I would reply.
Making a lunch decision is always the hardest part of IMBC, and a last minute choice to get a Dirty Burger from Patty Smith’s turned out to be an excellent one, especially when paired with Wild Beer’s Wild Goose Chase (4.5%). Boom! Dessert was a Pecan Slab from the ever-amazing In Truffles We Trust, washed down with the frankly insane BA Imperial Chocolate Stout, Speyside Cacao (12.5%) by Dugges and Stillwater Artisanal.
Other beers were drank but haven’t been listed because they weren’t as good as the aforementioned (plus you’d get a bit bored reading about them) but the hit rate, as ever, was ridiculously high. And that also makes Indy Man a 6 for 6. Yep, 6 mother-flipping years and consistently the best thing that happens in my otherwise meaningless existence. Roll on 2018!!
Follow Cameron Steward on twitter
– IMBC 17 ticket launch 24/05/17
Indy Man Beer Con 2017 ticket launch
Wednesday 24th May / 6pm
Advance tickets for IMBC 17 will be available from Port Street Beer House from 6pm ahead of the official general release on IMBC’s website from 9pm. Advance tickets are limited to four per person per session. You’ll collect an advance code from the bar on the night and will be directed to the ticketweb website where you’ll be able to input said code to unlock your advance tickets.
Alongside the advance tickets we will also be joined by IMBC food vendor Al Pastor Paul who will be dishing out FREE tacos for the first FIFTY people from 6pm.
We will also be laying on a selection of complimentary beer tastings throughout the evening hosted by Cloudwater, Buxton, and Hawkshead.
Not only that but we will also have a host of special beers pouring across our taps from IMBC 17 sponsors and Thirsty Games 2016 winners, Fiveclouds.
Join us from 6pm Wednesday 24th May 2017.
