{"id":22673,"date":"2017-01-23T12:00:03","date_gmt":"2017-01-23T18:00:03","guid":{"rendered":"http:\/\/www.guysdrinkingbeer.com\/?p=22673"},"modified":"2018-02-06T14:10:48","modified_gmt":"2018-02-06T20:10:48","slug":"18th-street-brewery-2017","status":"publish","type":"post","link":"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/","title":{"rendered":"18th Street Brewery Going Big in 2017"},"content":{"rendered":"

Three weeks into the new year and Hammond\u2019s 18th Street Brewery location is making big moves.<\/em><\/span><\/h4>\n

\"18th<\/a>F<\/span>resh off a profile in the January issue of Beer Advocate, owner Drew Fox introduced a new Executive Chef for their brewpub, making clear the menu is about to take on a more artisanal flair. Fox has also made social media hints that another collaboration with Arizona Wilderness Brewing is on the way, following their prior successful collaborations, Sophomoric Saison and the imperial stout, Triumph.<\/p>\n

Beyond that, there’s been some remodeling in their brewpub and more creative uses for their massive outdoor beer garden and a renovated banquet space there.<\/p>\n

https:\/\/www.youtube.com\/watch?v=c8caUkKIhHs<\/p>\n

As if all of that wasn\u2019t enough, four new 30-barrel tanks just went online \u2013 with more on the way – that will allow for an increase in production that will catapult 18th<\/sup> Street to among the state\u2019s largest, likely among the Top 5, just three years after they opened their doors.<\/p>\n

First, the food.<\/h4>\n

Andrew Dering\u2019s resume provides some insights as to what visitors can expect from the brewery \u2013 you may know him from his role as Sous Chef at Dusek\u2019s or the Chef de Cuisine at Billy Sunday. He also spent time developing his craft at Pierre Gourmet at the Peninsula Hotel, Graham Elliot Bistro, A10 and Longman & Eagle. Fox said he\u2019s giving Dering complete freedom with the kitchen and expects both elevated pub fare and even innovative fine dining. Yes, that\u2019s right \u2013 fine dining from a brewery.<\/p>\n

Standard pub fare isn\u2019t going away \u2013 smoked wings, Slagel-sourced burgers and poutine are still on the menu \u2013 but Dering has rolled out an impressive Sunday brunch, as well as dinner offerings like duck breast, baby octopus and pressed pork belly, among other plates you just don\u2019t often see outside of the city. Add to that a dessert list prepared by 18th<\/sup> Street\u2019s in-house pastry chef, who whips up panna cotta, fried risotto pudding and other sweets, and it\u2019s not only a menu you don\u2019t often see in Northwest Indiana. It\u2019s also one you don\u2019t often find at a brewery.<\/p>\n

Dering is presenting kick-ass food as art and has established a meat curing system, as well. He says the food will be as creative as 18th<\/sup> Street has been with their award-winning beer.<\/p>\n

https:\/\/www.youtube.com\/watch?v=2TOz8kzEewY<\/p>\n

And speaking of their beer…<\/h4>\n

… there\u2019s about to be a lot more of it being pumped out of the brewery located just steps beyond the Illinois state line.<\/p>\n

The addition of four new 30-barrel tanks means they\u2019ll be able to produce close to 16,000 barrels of beer this year. That\u2019s about five times what they were doing just three years ago, putting them second in production only to Three Floyds among Northwest Indiana breweries and likely coming in just behind FFF, Upland and Sun King as the state\u2019s largest, according to available numbers.<\/p>\n

That means 18th<\/sup> Street\u2019s team of brewers are now working with eight 30bbl, seven 7bbl, five 15bbl and two 10bbl fermenters. They\u2019ll be adding two new 60bbl lager tanks in September. And in April, a new canning line \u2013 the Wild Goose 600 \u2013 is an 8-head filler that will push out nearly 90 cans a minute.<\/p>\n

They\u2019re investments that visibly demonstrate why Fox moved production from the 4,000 square foot building in Gary\u2019s Miller Beach neighborhood to the 32,000 square foot former furniture warehouse in downtown Hammond. Between all of the tanks and the whiskey barrels aging beer along almost every wall, 18th<\/sup> Street is quickly filling a space they moved into just a little more than a year ago.<\/p>\n","protected":false},"excerpt":{"rendered":"

Three weeks into the new year and it\u2019s tough to top what\u2019s happening at Hammond\u2019s 18th Street Brewery.<\/p>\n","protected":false},"author":5,"featured_media":22675,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[802],"yoast_head":"\n18th Street Brewery Going Big in 2017 - Guys Drinking Beer<\/title>\n<meta name=\"description\" content=\"Three weeks into the new year and it\u2019s tough to top what\u2019s happening at Hammond\u2019s 18th Street Brewery.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"18th Street Brewery Going Big in 2017 - Guys Drinking Beer\" \/>\n<meta property=\"og:description\" content=\"Three weeks into the new year and it\u2019s tough to top what\u2019s happening at Hammond\u2019s 18th Street Brewery.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\" \/>\n<meta property=\"og:site_name\" content=\"Guys Drinking Beer\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/guysdrinkingbeer\" \/>\n<meta property=\"article:published_time\" content=\"2017-01-23T18:00:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-02-06T20:10:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.guysdrinkingbeer.com\/wp-content\/uploads\/2017\/01\/18thSt2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Steve\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@guysdrinkinbeer\" \/>\n<meta name=\"twitter:site\" content=\"@guysdrinkinbeer\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steve\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\"},\"author\":{\"name\":\"Steve\",\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/#\/schema\/person\/90de0988d1db999d8c96c6bbab6fe8d0\"},\"headline\":\"18th Street Brewery Going Big in 2017\",\"datePublished\":\"2017-01-23T18:00:03+00:00\",\"dateModified\":\"2018-02-06T20:10:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\"},\"wordCount\":645,\"publisher\":{\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.guysdrinkingbeer.com\/wp-content\/uploads\/2017\/01\/18thSt2.jpg\",\"keywords\":[\"18th Street\"],\"articleSection\":[\"Beer News\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\",\"url\":\"https:\/\/www.guysdrinkingbeer.com\/18th-street-brewery-2017\/\",\"name\":\"18th Street Brewery Going Big in 2017 - 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