Even though New Paradigm Brewing is not yet serving its own beer, many of us have been lucky enough to enjoy Brandon Stanley’s creations from his brewhouse. The brewery is on target to start serving its own beer sometime in August, but until then, you can enjoy one of the 17 craft beers New Paradigm has on tap from other breweries. Or you can catch one of its tastings, like the one offered Thursday evening, July 3, and Friday evening, July 4, at Ignition Music Garage in Goshen.
Eric Strader writes about the craft beer scene in Indiana and Michigan. He’s a dad, husband, potter, soccer coach and special education paraprofessional who likes to read, bike, hike and canoe. You can read more from him in his community blog
for The Elkhart Truth, Hop Notes
Steve Martin established Ignition Music as a live music venue (and record store) and has wanted to avoid a club or bar atmosphere. However, with input from members, he has decided to offer beer and wine during concerts. For that reason, he is establishing a beer garden during the venue’s summer concert series and hopes to involve local breweries and wineries. He has a temporary beer and wine permit, and has permission from the city to use three parking spaces behind the store for his beer garden. This will offer a space for concert-goers to talk and enjoy a drink without interrupting the show.
At Thursday’s performances by Kevin Gordon and Shiny Shiny Black and during Goshen’s First Friday, you will have the opportunity to sample New Paradigm beers. On tap will be a summer wheat, a Scottish ale, a Belgian Dubbel (7.75 percent ABV) brewed with local maple syrup instead of Belgian candy sugar, two India Pale Ales (both around 6.75 percent ABV) – one which was brewed with hops grown in Bristol and is, according to Stanley, a monster of a black IPA. These beers will be for sampling only, but there will be other beer available for purchase to enjoy during the show.
As a vinyl music collector, Stanley told me he will feel right at home pouring beer at Ignition Music. In addition, he filled me in on New Paradigm’s mug club, which will be launching in the next week or so. For now he is not releasing details to the public, but believe me, this is going to be a fantastic mug club.
And if you are wandering around downtown Goshen for the July Fourth First Friday event, here are some other beers that will be available at the Constant Spring:
Founders Rubaeus (raspberry ale, 5.7 percent ABV, IBUs 15)
Two Brothers Northwind Russian Imperial Stout (9.1 percent ABV, IBUs 45)
Lagunitas Brewing Company Little Sumpin’ Extra (imperial IPA, 8.74 percent ABV): This was an amazingly wonderful hop head delight – exactly what I expect from Lagunitas. I appreciate that this imperial IPA does not have an over-the-top ABV and is not too syrupy. The malt and hops are well balanced to allow the terrific pine and citrus flavors to shine through. Mouthfeel is just right for this style, and it’s not overly carbonated. This might possibly be my favorite IPA from Lagunitas.
Smuttynose Noonan (black IPA, 5.7 percent ABV)
Southern Tier 2X IPA (double IPA, 8.2 percent ABV)
New Belgium/Three Floyds Gratzer Ale (4.5 percent ABV, IBUs 30): Bottles of this have just arrived in Michiana, and I was very happy to find this on tap at the spring. It definitely has a smoky flavor up front from the oak-smoked wheat malt, and the mouthfeel was very smooth and creamy – almost like an oatmeal stout. A bit of spicy bitterness in the middle of the flavor, with a mild, sour finish. I was a bit skeptical about this beer at first, but in the end, it was a very enjoyable beer. I think it would pair very nicely with most burgers and other items from Darrel Gascho’s kitchen at the Spring.
Greenbush Anger (black IPA, 7.6 percent ABV, IBUs 85). When this tap blows, it will be replaced with Greenbush Dune Gras (IPA, 6.7 percent ABV, IBUs 67)
Three Floyds Man-0-Awe (pale ale, 6 percent ABV)
Flat 12 Cucumber Kölsch (5.2 percent ABV, IBUs 27.7): If you didn’t enjoy this beer last year, I would encourage you to try it this year. The brewery has tweaked the recipe and has gone back to using cucumber puree, which I and many others believe is much a much better than what was used for last year’s batch.
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