Updates from my world: NABC Bank Street Brewhouse and Gravity Head 2009.

You don't have to remind me that the big sign on the wall of the Bank Street Brewhouse says "February, 2009." Tell it to the weatherman, because we lost a week of work because of the ice storm. However, there's quite a lot happening at 415 Bank Street.

The kitchen floor went down today, and most of the equipment needed for cooking will be in place on Thursday. The final step of the retail alcohol licensing process occurs next Tuesday when the Indiana ATC performs a final inspection. Of course, there are other inspections to come before we can begin.


The bar is almost finished. The front of the house should be ready to pour beer and serve food by the middle of the first week of March. Serving and cooking staffs are in place. We'll begin with a soft, slow opening and phase things in as we go. More information will be coming on hours and offerings.


We learned today that fabrication of the hot side of the brewery (mash & brew kettle) is underway at DME. Word from Prince Edward Island is that if matters proceed as expected, the brewing equipment should arrive before the end of April, which keeps us on track for brewing to commence in late May or early June. Regulatory issues await there, too, but we've brought in the cavalry to assist in it: An Indianapolis legal specialist who assists Brewers of Indiana Guild members navigate the paperwork.

Until then, all NABC beer being poured at two locations must come from the current undersized brewhouse. When the four-times-larger brewhouse downtown comes on line, distribution to Louisville and the region can finally begin. By summer, there'll be a brewery and a winery a block from each other in downtown New Albany, and people from other places will be coming here to experience them.

Maybe we can pave a street or two by then, if that's not asking too much.


Apart from the daily efforts to bring the Bank Street Brewhouse to fruition, there's this little annual beer festival we do out at the original Grant Line location: Gravity Head 2009. The 11th edition begins this Friday, February 27, and the slogan this year is "The Liver Olympics."

Here is the revised and updated list of 18 starting drafts: Starting lineup.

Here is the link to the Gravity Form official program. It includes the revised schedule of events and descriptions of all the beers that will be appearing over the next four to six weeks. Copies will be available on Friday at NABC, but you can print yours now if you wish.

Don't forget Thursday evening's “Liver Olympics Limbering Up with Sierra Nevada” draft promotion, and if you're willing, Friday morning's pajama party: "Gravity Head Tailgate Breakfast", which starts at 7:00 a.m. Both are described below.

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Thursday, February 26: The Night Before Gravity Head: “Liver Olympics Limbering Up with Sierra Nevada.”
Sierra Nevada’s representative in Indiana, Steve Thiel, will be in town to preside over a Sierra Nevada bottle tasting at Keg Liquors (617 E. Lewis & Clark Parkway, Clarksville) from 5:00 p.m. to 8:00 p.m. Check out the Keg’s tasting first, and then come to the Public House for a Gravity Head draft preview and bonus (the beers will be on tap and available throughout the day):

Sierra Nevada Bigfoot Barleywine … year-old 2008 release

Sierra Nevada Double Debockel … limited seasonal availability

Sierra Nevada Chico IPA … Indiana’s only keg from the second batch of an “accidental” ale that has seldom been spotted outside the state of California. 7.2% abv

Friday, February 27: “Gravity Tailgate Breakfast”
In 2008, a hardy band of early-rising regulars convened at 5:00 a.m. for a gravity breakfast with Terry Meiners of WHAS television in Louisville. In 2009, we’re tweaking the concept by starting slightly later in the morning, 7:00 a.m., when it’s actually legal to drink beer in Hoosierland. There’ll be doughnuts and Ed Needham's delicious homeroasted coffee. I had intended to make herring salad, but just can't find the time. Founders Breakfast Stout will be be available, too, but I'll refrain until later in the day.

Regular business hours begin at 11:00 a.m. in the pizzeria and 1:00 p.m. at the Public House.