Broad Ripple Brewpub

Address: 842 E 65th Street
Pricing: Appetizers from $3.50, Burgers from $7.50, Entrees
Phone: 317-253-2739
Hours: Mon-Thu, 11 am-Midnight; Fri-Sat, 11 am-1 am; Sun, Noon-10 pm
How To Get There:
From Indianapolis International Airport, head southwest toward S High School Rd. Slight left at S High School Rd. Turn right at Sam Jones Expy (signs for I-465). Merge onto I-70 E via the ramp to Downtown/Indianapolis. Continue onto I-65 N. Take exit 116 for 29th St toward 30th St. Turn right at W 29th St. Turn left at N Meridian St. Slight right at E Westfield Blvd. Turn left at N College Avenue
Parking:
On the street/in parking lot
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The Broad Ripple Brewpub: The Best of Beer!

Jun 28, 2010

Run by an Englishman and styled on the old English Taverns, the Broad Ripple Brewpub was the first of its kind created in Indiana. With its wooden furnishings, fireplace and dart room, this 1990 establishment has certainly captured the English charm.

Known to locals as the best Brewpub in town, this north side pub has set a high standard in beer brewing. With at least one English style Cask Ale on tap, Monday’s are a good time to visit for their special $3 pints. Beers regularly available include the medium bodies – Finneen’s Auld Sod Stout, Amarillo Lager, Diving Duck Ale, and ESB Extra Special Bitter. Brewed with kettle hops and malt, ESB holds a stronger flavor and has been a long time Beer Festival winner.

If the weather is good and you prefer your pint al fresco, then sit outside under the awning to enjoy it with a bite to eat. On Sundays the Brewpub serves a Sunday-only Special all-day English Breakfast with Fried Egg Wich, a banger, two bacon strips, fried tomato and sautéed mushrooms.

Brew pub favorite appetizers include the Basket O’Veggie Chips - hand cut deep fried vegetables of potatoes, sweet potatoes, beets and carrots. Or order the creamy Beer Cheese Crock – two house brews blended with two kinds of cheese and served hot with bread.

The menu features many traditional English dishes like Bangers and Mash, two English Bangers stuffed with pork, breadcrumbs and spices served with green peas, a pile of mashed potatoes and rich shallot gravy. Vegetarians might like to sample the Baked Falafel – a Mediterranean dish made with ground chick peas, onions, herbs and spices, baked and served wrapped in a pita with lettuce, tomato, cucumber and tahini sauce.

Red meat lovers should try the Steak Ceviche – Beef Tenderloin marinated in garlic and lime, grilled and diced then tossed with fresh tomato, shredded lettuce, sweet bell pepper, red onion, scallions and corn tortilla strips in spicy chili and lime ceviche dressing and topped with avocado slices.

HelloIndianapolis Tip: The Brewpub is a wireless hotspot.



- by Jim Brown , Indianapolis Reporter for HelloMetro  (Click to leave a message)

Jim Brown

Jim Brown is a longtime freelance aviation, travel and destination writer and communications professional. A former reporter for Aviation Daily, Air Safety Week and World Airline News, Jim served for more than 15 years as a senior public relations executive for American Airlines, TWA and AirTran Airways.
"We employ our own Local professional journalists (not bloggers) to give you an accurate hyperlocal story"





 

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Click Images To Enlarge
Broad Ripple Brew Pub: The pub, established in 1990, was the first Brewpub in Indiana and is the oldest microbrewery in the state. (Photo by Jim Brown)
Broad Ripple Brew Pub: The pub serves a selection of beers like ESB, Maibock, Doppelbock and English cask ales. (Photo by Jim Brown)
Broad Ripple Brew Pub: A favorite dish – Beer Cheese Crock made with two house brews and two kinds of cheese. (Photo by Jim Brown)
Broad Ripple Brew Pub: This establishment has a family friendly atmosphere with a dart room and free Wi-Fi. (Photo by Jim Brown)
Broad Ripple Brew Pub: The pub is open at noon on Sundays, when the English Breakfast Special is served. (Photo by Jim Brown)




 



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