INDIANAPOLIS, IN — Indianapolis based Central State Brewing is proud to announce their latest collaboration beer, Á Point. Created through a partnership with Chef Neal Brown, one of the top chefs of the Midwest, Á Point is a unique farmhouse ale brewed with toasted rice, wild rice, buckwheat, Indiana sumac and grains of paradise.
“Chefs and brewers have a lot in common,” says Josh Hambright, head brewer for Central State. “They love new ingredients, they love to experiment, and they love to bring joy into people’s lives through the use of flavor and aroma. We have created a beer that is complex yet drinkable, making it the perfect beer for the end of a shift on the line or after a long brew day.”
“In cooking, we work to serve food at just the right time, at the peak of ripeness and at the perfect degree of doneness – otherwise known as à point,” adds Neal Brown, owner of Neal Brown Hospitality Group and Indiana restaurants Pizzology, Stella, Libertine, and Ukiyo. “Working with Josh and Central State, we were able to translate that concept to in a highly drinkable, fresh-tasting farmhouse-style beer.”
Á Point will be sold exclusively at Koelschip and Neal Brown Hospitality Group Restaurants. Koelschip will have 40 cases of cans available for carryout purchase beginning Saturday, April 22. Beer will be sold on a first-come, first-serve basis.
About Central State Brewing
Central State explores the delicate art of yeast interaction and cultivation in an experimental process as a third wave brewery dedicating themselves to 100% Brett brewing. Founded by a technically-minded team with an experienced brewer, Central State aims to contribute to the innovation and knowledge-sharing culture that has defined this new generation of American brewing through experimentation, collaboration, and artisanal gypsy brewing.
About Neal Brown Hospitality Group
Neal Brown Hospitality Group owns and operates two locations of the popular restaurant Pizzology, which opened in Nov. of 2009 and was quickly awarded Best New Restaurant by the editors of Nuvo Newsweekly, and is a “Top 10 Restaurant” selection by Indianapolis Monthly Magazine. Neal is also Chef/Owner of The Libertine Liquor Bar, a cocktail-centric bar and restaurant focusing on local and seasonal American bar food. The Libertine was recognized as one of the 25 Best Bars In America by Esquire Magazine. Neal is working on his newest restaurant, Ukiyo. A Japanese inspired restaurant slated to open in Q1 of 2017