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The Journal Gazette

Wednesday, September 20, 2017 1:00 am

Trubble growing to meet local demand

Kimberly Dupps Truesdell | For The Journal Gazette

People keep telling Keli and Chad Hankee that theirs is a good problem to have. But the truth is, a problem is still a problem.

The owners of Trubble Brewing aim to keep eight of the 10 taps at the 2725 Broadway spot reserved for Trubble brews.

Limited production space, though, makes it challenging to keep up with the demand.

“We can't make it fast enough,” Keli Hankee says.

All of that should change with the local brewery's two new, seven-barrel fermentation vessels, which were delivered Monday.

The addition of the vessels marks the second expansion for Trubble since it began producing its own beer in June 2016. The brewery opened in 2015 but had to wait for permits to come through to begin brewing.

The expansions equate to a 350 percent increase in fermentation over Trubble's initial set-up and will allow Trubble to keep up with in-house sales, attend local and regional beer festivals and get back to limited local distribution.

Ideally, Trubble will add an off-site brewing location, but the Hankees are still looking for the right spot.

But changes aren't just happening in the brewing area.

Trubble is getting a new walnut bar, finished by local woodworker Brett Gallmeyer. The walnut top will have a deeper leg well, allowing patrons to dine more comfortably at the bar.

The historic bar, which will be saved, was a “cowboy bar,” where patrons were meant to stand.

And Trubble just released its late summer menu and dubbed Thursdays “Ramen” night.

Among the dishes available are the Brew-ger, which features Seven Sons pastured beef, smoked Gouda cheese, bacon-shallot jam and garlic aioli. Spicy Chickpea Fritter is served with garden herb yogurt, romesco, patty pan squash and pickled mango.

Nothing amiss at The Golden

From whispers to websites, there have been rumors for several weeks that something is amiss at The Golden.

The downtown restaurant opened in the Ash Skyline Plaza in June 2016 amid a flurry of hype. Aaron Butts, who had left his role as executive chef at Joseph Decuis, was a James Beard-nominated chef, and he had brought a lot of the kitchen talent from the Roanoke restaurant to downtown Fort Wayne. His restaurant partner, Sean Richardson, talented in his own right, had been his sous chef there.

The two wanted to bring unique dishes made with local, quality ingredients to the masses. They have paired with renowned chefs from around the state for special events, created late-night menus and been co-nominated for a James Beard award.

Even still, there has been talk that the restaurant was closing or that ownership would change.

Not true, Richardson told Dining Out columnist Ryan DuVall. While the local “food movement” hasn't taken off as the chefs had hoped, things aren't changing at The Golden.

The Golden just hosted a brunch with Rook Indy, a contemporary Asian restaurant in Indianapolis, and the local pair brought back their popular “Golden Noodle” event during the Middle Waves Music Festival last weekend.

Missed payment closes Lucille's

A missed payment to the Indiana Department of Revenue has forced Lucille's BBQ to temporarily shut its doors.

The red sign in the window of the north-side restaurant reads “WARNING” and states the business has been charged with a Class A misdemeanor.

Lucille's is owned by Chris Wilson and his family, including son Chris Jr. The family wrote in a Facebook post that the restaurant would be closed for a couple weeks.

“We will come back better than we were before with a new menu and some fresh paint,” the post says. “Haters will say what they want, but know this ... our family is tough. Stronger together, and together we will get back to serving the BBQ that you have enjoyed.”

According to the family, they were in Texas and missed a payment to the department of revenue. Chris Wilson Sr. and other members of the Lucille's team were part of Operation BBQ Relief, which provides food to disaster-relief workers and people affected by natural disasters. The response team went to Houston to serve areas affected by Hurricane Harvey.

The family is also busy working on a second location – Lucille's Ribs & Rum – in Rome City. That restaurant is in the build phase but is serving its barbecue in the parking lot at 502 Kelly St.

Joseph Decuis hosting event

This annual event at Joseph Decuis is not just farm to fork – it's farm and fork.

The Sept. 28 al fresco dinner on the Wagyu farm in Roanoke will feature five courses, wine pairings and roaring fires.

The menu will feature passed appetizers; corn soup made with Indiana corn, mangalista ham and farm herbs; farm beet “carpaccio” salad; Wagyu ravioli; mangalista croquette; and an apple dumpling.

It costs $160 a person, all inclusive. Reservations are required for the dinner, which is from 6 to 9 p.m. For more information, go to www.josephdecuis.com.

Rhinegeist takes over local taps

Though its name translates to “Ghosts of the Rhine,” Cincinnati-based Rhinegeist brewery is far from dead.

In fact, it's very much alive and kicking, taking over many of the taps at local breweries.

While it can be challenging to keep up with all the tap takeovers as craft brews continue to rise, it was hard not to notice Rhinegeist's entrance into Fort Wayne.

Brews such as Truth (an IPA), Cougar (pale ale), Bubbles (fruit beer) and Astro Dwarf (another IPA) are now pouring from the likes of Acme Bar and Black Dog Pub, and it will be a part of events at teds market and Dicky's Wild Hare.

From 5 to 7 p.m. Friday, representatives from AALCO Distributing will be at teds, 12628 Coldwater Road.

On Oct. 4, the reps will head over to Dicky's, 2910 Maplecrest Road, from 5 to 11 p.m.

Craft beer fest at Deer Park pub

Deer Park Irish Pub will host its eighth annual Craft Beer Festival from 1 to 5 p.m. Sept. 30.

The festival has been organized to provide a forum for nationally known craft brewers to celebrate their art and tradition with local beer enthusiasts, says Deer Park owner Tony Henry.

Among the dozens of well-known microbrews in attendance will be Fort Wayne's newest brewery, Hop River, as well as Mad Anthony's, Rhinegeist, Taxman and many more, Henry says.

This year, it appears, many home brewers from Fort Wayne's MASH club are coming out of their garages to bring their own handcrafted beers.

There will also be burgers, German brats and baked beans available for purchase.

Admission to the event is $25 in advance or $35 at the door. Those in attendance must be 21 and over, and pets are welcome to accompany their owners. Henry said proceeds from the festival will go to Miss Virginia's Food Pantry. The local pantry provides food for the working poor and unemployed.

Tickets are available at Deer Park Irish Pub or online at deerpark2017.eventbrite.com.

Around town

• Signs are up for Pho Indy, saying the restaurant is coming soon. It will take the spot vacated by Baan Thai in the Joann Plaza on Coldwater Road.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8304.