craft beer

A Petite Chou eatery converts into a Cafe Patachou, and Revery opens in Greenwood.

If you’re new to the genre, Belgians can take some getting used to. For one thing, almost all of Taxman Brewing’s beers weigh in at 7 percent ABV or more.

Although it opened in 2009, Big Woods didn’t add Quaff On Brewing Company for bottling and restaurant distribution until 2012. And that’s when both the beers and the business took off.

When Kevin Matalucci opened Twenty Tap in SoBro a few years ago, the former Broad Ripple Brewpub brewer said he had no immediate plans to make his own beer there. We knew better.

In the process of paying homage to his forebears of froth, Ray Kamstra created one of the handsomest taprooms in town, marking every box on the industrial-chic checklist.

Tow Yard opened in April, relying heavily on local guest taps for the first few months, which allowed head brewer Bradley Zimmerman to slowly roll out a short list of hoppy, unfiltered “Pacific Northwest–style” craft beers.

For all of his success as the owner of Brugge Brasserie (famous for its Belgian-style ales), Ted Miller was too savvy a businessman to witness the American-style craft-beer boom here without thinking, “Why not me?” Outliers, on a once-forgotten block off of Mass Ave, is his answer.

Loyal customers don’t seem to mind making the effort to seek out this “hard-working beer” at its source.

Since opening in 2012, Union Brewing has featured cask-conditioned ales—one of only about a dozen outfits in the U.S. devoted to a method popularized by the Brits.