Alcatraz Brewing Company

Local Blogger - Ricky Potts' Review

2010-06-16T16:22:00.000-07:00

We invited a local blogger to Alcatraz Brewing Company to come in and experience what we have to offer, below is his review:

"Enjoying Alcatraz as a free man"
Succeeding as a restaurateur in downtown Indianapolis is no easy task. There are a ton of places to choose from, and with a steak house on nearly every corner, finding a unique offering can be a challenge. But, hungry folks of the Circle City, you’re lucky. The Alcatraz Brewing Company has a table ready for you and yours.
Alcatraz Brewing Company opened when Circle Center Mall opened, and has been serving up some of the best appetizers, entrees, and desserts in the city ever since. Prior to this review, I had eaten at Alcatraz numerous times. I had never been impressed, and even while visiting the original location out in Orange, California I thought the establishment was nothing more than run of mill. But I got word through the grapevine they had a new chef, a new menu, and some new beers that I just had to try.
When you first walk into Alcatraz Brewing Company, you totally forget that you are in Indiana. Decorations hang all over the walls, and even the bathrooms give you the feel you are in the historic prison. When I arrived, I was promptly greeted by my server and taken to a clean table right in the center of the restaurant. It was a gorgeous evening downtown, with tables outside filling up fast, but I wanted to experience the restaurant for what it was, so I chose a seat inside to get the full effect.
Our gracious server’s name was Jon. After seating us, he explained how the evening was going to go. He told us about the beers we would be sampling, the appetizers that we would nibble on, the entrees that would fill our bellies, and the desserts that would send us off with a sweet ending. He also handed us a copy of both the dinner and lunch menu to look at. I always like to see what the menu has to offer past what we are sampling. Then came the beers.

The Man Behind the Beer
Beer is a crucial part of any dining experience. That is especially true if the beer is made in-house. At Alcatraz Brewing Company, why would you want any other beer when there are several beers on tap that were made by the local brewmaster himself. The brewmaster at the Indianapolis location is Omar Castrellon. Omar actually started making beer on accident back in 1991. One day, he just decided to just give it a shot. Omar has been making beer ever since and has been with Alcatraz since 2001.
I had the chance to meet Omar during my dining experience. We chatted about his beginnings in making beer, the power of social media, and some new beers they have coming up at Alcatraz. Speaking of new beers, they actually just tapped the Devil’s Ale, which I will talk about here in a moment. He also let us sip on another beer that he produced not too long ago. You won’t find this beer on any menu. This beer was a new experiment that he is very proud of. And for good reason, because it was one of the best beers I have ever tasted. He explained the process a little bit. He adds bourbon-soaked wood chips to the beer to give it that added flavor. In a different twist, the beer actually gets better the warmer it gets. Its flavors begin to expand as it reaches room temperature.

The Beers
Rather than just bringing out pints of all of their homemade beers, Sheryl and I both started with a beer sampler. You can order one of these from the menu for $6.25 to get a small sample of all their beers. Besides the fact that we were about to taste all six of their beers, out came a second sampler that had their current seasonal brew on it, as well as a sample of their brand new Devil’s Ale. So we got to start our evening by sampling all eight of their brews.
Another cool thing about the sampler was the beer menu they set the sampler on. Pretty much every brewery offers some sort of a sampler for their beers, but I have never been anywhere that puts a menu down describing the beers you are drinking. On this menu you were shown the name of the beer, as well as a brief description of what to expect when tasting the beverage. This is something simple, but went a long way for the overall enjoyment of those beers.
(I also liked the fact that the Alcatraz Brewing Company logo is everywhere. The logo is on the glassware, on the drink coasters, and even on the bags they provide for carry-out orders.)

Searchlight Golden Ale
First up was the Searchlight Golden Ale. Before I even began sipping on this beverage, I already knew what to expect. Our server called it their, “light and refreshing” beer and one that will please just about everyone. And we have all had this sort of beer before. Think Bud Light but with a cool name. But when I put my nose into the glass to see what this drink smelled like, I was pleasantly surprised. It reminded me of European ale, something that would leave a long and lasting aftertaste. And that is exactly what it did.
The Searchlight Golden Ale is 4.5% alcohol by volume and drinks almost like a crisp cider. You are immediately hit with a bitter start, but the beer finishes very light, crisp, and smooth. And that aftertaste I was talking about is dead on. The beer lingers on your tongue for a long time. This is a beer that you could drink all night from appetizers to entrees and even after dinner. Think of this as a party beer.

Weiss Guy Wheat
I am a big fan of wheat beers, as is Sheryl. But in our opinion, a good wheat beer is a Blue Moon. So when I placed this glass to my nose and took a whiff, I was shocked to not smell much of anything. The beer was also a bit thicker than what I am used to. But this beer is an American wheat beer, which I would later learn is not the same as a Blue Moon or beers like it. The process is different, leaving the beer without some of those orange flavors you expect from a typical wheat beer.
I was not a huge fan of this beer, but not because of the taste. It honestly had very little taste to it. I was more upset because I had a certain expectation when I read that it was a wheat beer. This beer also does not come with a garnish on the side of the glass. I am not sure if that is because it was in a sampler or not, but most wheat beers have an orange on the side. Again, I’m stuck on the Blue Moon expectations.

Indian Brown Lager
Now we are talking. I am a big fan of brown lagers. This brew carries a slightly higher alcohol content, reaching 6.0% ABV. But you do not taste the higher alcohol content in the beer. But let’s start with the nose on the brew.
From the second this beer hit my nostrils, I couldn’t wait to taste it. The nose is quite dirty, for lack of a better word, and gives you that brown ale sense. After speaking with Omar I actually found out why that beer has such a dirty nose to it. The beer is well aged. It also is made with Cascade and Palisades and is extremely hoppy. One of their most hopped beers as a matter of fact. The finish is strong as well and stays on your palate for quite some time. I would suggest this beer by itself or with a burger or steak.

Pelican Pale Ale
I like pale ales. I like the name and logo on the Pelican Pale Ale, too. A cool thing about the beers made right here at Alcatraz is they each have their own logo. These logos are plastered all over the walls, so you can relate to the beer you are drinking to the logo they have provided. Other places, like The Ram and Rock Bottom Brewing Company, do this as well. It adds a little personality to the beers.
The Pelican Pale Pale is a little lower in alcohol content, coming in at just 5.0% ABV, but that does not mean it lacks in flavor. The beer is an almost copper color and the nose is intense with heavy citrus overtones. The flavors also match the nose perfectly. The start of the beer is what you expect from pale ale, but there are ton of spices toward the end. Those spices hang around, leaving the palate satisfied and waiting for the next sip.

The Rock Bock
I will be the first to tell you how much I dislike bocks. I have tasted my fair share of bocks and not a single one does a beer justice. Some of the more popular brands that you can find in local liquor stores, and even the double bocks, pretend to be this big, bold, enjoyable brew, and always fall short. Not the Rock Bock.
Out of all the beers I tasted at Alcatraz Brewing Company, this was probably my favorite. Or one of my favorites anyway! The nose did not impress me. There was very little nose on this brew. Most bocks are smooth, trying to be thick, leaving a bitter and coppery taste in your mouth. This one however drinks like a can of soda and leaves a carbonated and satisfying flavor on the back of your tongue. I would almost call the finish on this beer frosty.

Java Oatmeal Stout
I am a sucker for a stout. The thicker the better, in my opinion. I love beers like Guinness, just because they taste like chocolate milk more than an adult beverage. But when you add the word java to the front of it, and then throw in the added bonus of making it oatmeal stout too, you have one happy drinker.
You know how I said the Pelican was my favorite? Well, this one might be the new champion. This beer drinks just like a stout should, with a heavy and thick head and a smooth and narrow finish. You get a ton of coffee on the start of the beer, as well as on the nose. And the coffee that you taste is actually from a local gourmet coffee shop located right here in Indianapolis. The beer is huge, with 29 IBU’s, and packs a punch with 6.0% ABV. If you like coffee, and want a beer you can sip on all evening, try this one. This beer also gets better the closer it gets to room temperature.

The Sledgehammer
Now lets move on to their seasonal brew. The Sledgehammer is a treat. This beer is intense, coming in at 8.0% ABV, but when it hits your lips, you would think you were drinking a fresh fruit juice. The beer has intense nose packed with grapefruit and apples, and leaves your nose thinking about a walk through a field of flowers before thinking about drinking a beer.
The taste of the beer hits you with those fruity flavors once again. It drinks surprisingly smooth, and you just don’t want to put this beer down. Later, our server asked us which beer we would like to try a pint of and I said the java stout. But I regret that decision. I should have said The Sledgehammer, because I miss that beer already.
All of the beers at Alcatraz are unique and have that homemade flavor to them. You can’t repeat the beauty in a beer made locally and you understand that from the second you order it. If you like their beers, even one of them, consider buying a growler. A lot of local breweries do this, but not too many offer pricing like Alcatraz. The growler is $14.00 at first but only $9.00 on every refill. And if you are free on Tuesday and Thursday nights, you can refill your growler for only $4.00. That is a lot of beer for not a lot of money. And remember that Alcatraz also has a daily-featured beer where pints are only $2.75 each. (This is only Monday through Thursday with no beer specials on the weekends.)

Starting off with some Appetizers
While we were sitting there enjoying our beers, Jon brought out an order of their spinach and artichoke dip and an order of their fried calamari. Sheryl and I are both big fans of both these dishes, and Jon made mention to their dip having the title of, “The Best Spinach Dip in Indianapolis.” I must agree. It was incredible. It was not your typical spinach dip either. It was served with a side order of baked Parmesan flat bread that was seasoned and baked in-house. The bread has a hint of garlic to it, and you are served a perfect amount of bread for the amount of dip you receive.
The spinach dip is served in a fairly large bowl too, and rather than dip the bread, I suggest using the provided spoons and smearing it all over the flat bread. It will make for a more enjoyable experience.
The calamari was delicious as well. It was served with a side of cocktail sauce, which I had never had before. Most places will serve it, if with any sauce at all, marinara. So the cocktail sauce was a nice touch. It was also spicy, but not too hot. For the size of the calamari, it was just right. But there was also a specialty sauce served with it. Rather than cocktail, you could dip in a chipotle aioli sauce. This sauce is so good that if I could, I might take a bath in it.

The sauce was sweet to start, but left some fire in your mouth by the time you were finished. But the initial sweetness made up for it. My mouth was confused from the first item. But it was so delicious it didn’t matter. And it complimented the thin breading on the calamari. If I had to say any one thing about this dish it is the soft and subtle breading that covered the squid. It was a great way to start off the evening, and was just the right amount for a three-course meal.

Garden Fresh Salads
Next came one of their garden fresh salads. They have seven different salads on their menu, but I could not have chosen a better one on that list. We were dished up a full order, split onto two plates, their baby spinach salad. Now, you might think that a salad like this would be boring with some spinach leaves and perhaps a handful of random toppings. But no, this salad was incredible. Not only was it packed with fresh spinach leaves, but it was doused in their white balsamic vinaigrette dressing. It was almost too much dressing, because I love the taste of spinach.
Not only did it have all of this tasty dressing and spinach leaves, but also red onions and crumbled bleu cheese on top. Oh, I’m not done. On top of that came some of the freshest grilled tuna that I have ever eaten. It was served slightly chilled and the split salad was the exact right amount of food for two people. It was not too much, and would actually serve quite well as an appetizer on its own. Out server said that a lot of guests actually order a full salad and split the plate for that very reason.

Now for the Main Course
Before we could even finish our salads, out came out main course. And I was not ready for this. In front of Sheryl went a chicken pesto calzone; for me, a full rack of their award winning BBQ ribs. These are not just your everyday BBQ ribs; they come drenched in their signature Hoisin BBQ sauce. This sauce has actually been a staple for Alcatraz at events like Zoobilation.
The chicken pesto calzone was pretty significant, too. It took up half the plate. If it were a pizza, it would cover the entire plate. One thing that Alcatraz offers with their pizzas is the option to make them all a calzone. Now, you might be saying, “If the pizza itself is turned into a calzone, isn’t it the same experience?” Well, yes and no. The pizza itself will come out just as that, flat and over loaded with toppings. But the calzone has a different baking process, and takes those same toppings and lets them sit and cook mixed with one another. Regardless, they are both delicious and there is no extra charge to turn a pizza into a calzone.
Back to the ribs. The ribs are served with a side of hand-cut French fries and a side order of Cole slaw. I am a big fan of both, deep fried potatoes and freshly prepared Cole slaw. But I was more focused on the ribs and that incredible BBQ sauce. The fries were good, don’t get me wrong, but i couldn’t stop from dipping them in the BBQ sauce that was oozing off these ribs.
One thing that surprised me with the ribs was how hard they were to eat. I am used to ribs being tender where the meat practically falls off the bone. But not these ribs. You actually had to get in there and work to get the meat off them. But it was actually okay. Because the more you worked on the ribs, the more sauce got on your hands, and the more you could enjoy licking that off later. But in all seriousness, I was hoping the ribs would be a bit tenderer. I actually took some left over ribs home with me to enjoy the next day. They are much better the night you order them. Still delicious, but not as enjoyable as they were fresh out of the kitchen.
Just when I finished with the ribs, polished off the rest of the calzone, and took my last sip of beer, the last thing I wanted to do was to keep eating. I sat back, loosened my belt, and let out a big sigh of relief when Jon came and took our plates away.

Ending with the Sweet Stuff
Just then, Jon got back to the table with our dessert. I have never been a big fan of desserts. Not sure why. I mean, I love a good cookie, some bread pudding if you have it, or a giant slice of ice cream cake. But I am never one to order it when I go out. But here at Alcatraz, not all of their desserts are sweet. First came the strawberry shortcake that was not your typical strawberry shortcake. Rather than using pound cake, they use a sweet, made-from-scratch biscuit. They cut it half, cover in whipped cream, and then top it with sliced strawberries and some more whipped cream.
But there is one thing missing. Where is the ice cream? I don’t know about you, but every strawberry shortcake that I have ever eaten has had some vanilla ice cream with it. If the people who wrote the menu at Alcatraz Brewing Company are listening, both Sheryl Hugill and I think there needs to be a lot less whipped cream and some vanilla bean ice cream. Two scoops would do it justice. We ate the whole thing, though, so don’t think we boycotted what was right in front of us!
Next, instead of a piece of cake or some other fattening calorie packed dessert, sat two shot glasses. Inside these shot glasses are what is called a Strawberry Tart. The glasses are garnished with a freshly sliced strawberry. So Sheryl and I said cheers to the experience that we had at Alcatraz Brewing Company and went bottoms up with our final dessert. It was as good as expected, and ended the evening on a perfect note.
After the meal was over, Jon walked use around and showed us the facility. He took us upstairs and showed us where the beer is made, showed us their private dining rooms that are available to rent for $500, and even showed us some hand-drawn art courtesy of Shane Brown Art and the Indiana Drinking Team. You might have heard of Shane, actually. He is the artist that did all of the beer logos for Sun King Brewing Company. He has some art work also spread out through the restaurant, and is actually a former employee of Alcatraz Brewing Company.
At some point while you are in the Circle City, you must pay tribute to the famous prison on the west coast that made this restaurant possible. The menu is new, the chef is new, and the experience you will have here will not easily be replaced. Adding to the fact they have an incredible selection of beers, their wait staff is highly trained and motivated, and their menu is placed with signature dishes, you will become a regular if you just give it a chance.
I want to personally thank all of the folks that made this evening possible. Alcatraz Brewing Company is located in downtown Indianapolis and is a place that you will be seeing me on Tuesday and Thursday night for $4.00 growler refills. Stop in, say hello, and make sure you order one of their homemade beers. You won’t regret it. I can’t wait for my next trip to Alcatraz Brewing Company.

Van's Pool Party 2010

2010-05-31T23:18:00.000-07:00

Here are some pictures from our annual party with Van's.

Check out some familiar and famous faces.

Always a great and memorable night!

Until next year...

Beer Dinner May 13th, Alcatraz Brewing in Orange

2010-05-14T15:50:00.000-07:00

Guests sitting down ready for the first course to arrive!

Creamy truffle risotto with roasted garlic cream. Paired with Robb's Crispy Cream Stout.

Guests enjoying the taste and aromas of the black truffels with the Crispy Cream Stout.

The chefs hard at work plating the second course!

Korean beef skewers with sweet shitake glaze and sticky rice. Paired with Robb's Fat Abbot Dubbel.

The brewmaster Robb MacLeod with his wife Betsy.

Chili roasted wild boar chop with Israeli couscous and sauteed fiddlehead ferns. Paired with Robb's Blonde Bombshell Trippel.

Banana fudge cheesecake, paired with Robb's Krauthammer Weizenbock.

Blue Horseshoe Martini - GO COLTS!

2010-01-29T19:13:00.000-08:00

Alcatraz Brewing Company in Indianapolis was featured this weekend in the Indianapolis Star (our local newpaper) for having the best drink that represented our Super Bowl bound "Indianapolis Colts". Jessica Taylor, a seven year veteran here demonstrates for the paper just how to make it. Since, our video has also been featured on the local news channel (Fox 59) today.

This is grand day and weekend for us with many more to come. Enjoy your Blue Horseshoe Martini.

http://www.indystar.com/section/VideoNetwork?bctid=55733916001#/Blue%20Horseshoe%20Martini/55733916001

Alcatraz Brewing Company-Orange, CA

2009-12-06T00:10:00.000-08:00

Happy Holidays from Alcatraz!

Just gearing up for the holiday shoppers and decorating the place a little bit.

We hope to see everyone stopping by for a beer in the midst of the shopping frenzy here at the Block.

Chef Michael has just made a few changes on the menu. Be sure to try the new pan seared potstickers or the chicken marsala.

Don't forget to have one of Brewmaster Robb's newest beers on tap like the Penitentiary Pilsner, the Gold Rush Steam, or the Drunken Uncle Dunkel.

Remember everyone could use a giftcard from Alcatraz, or even a growler in their stocking this year!

HAPPY HOLIDAYS!

Alcatraz Brewing Company-Orange

2009-09-28T16:24:00.001-07:00

Hi Shaun,

Tony & I just wanted to give you a huge THANK YOU for giving us a perfect space for our cocktail hour last weekend (9/19/09). Your staff was incredibly accommodating and so friendly. Our guests loved the food and you gave us the perfect space to mingle. I know that I did not give you a lot of information since I was not sure how many guests we would have, but you were able to make each guest feel like home. We definitely plan to be back (with a much smaller group, of course) to try the rest of the menu.

Thanks for making our special day so memorable!
Tony and Pamela

2009-08-30T10:34:00.001-07:00

It's going to be a hot one in Orange today! With temperatures set to hit 98 degrees...it sounds like a great day to stop in and have a nice cold beer. Frisco Fog Witbier is still pouring nicely and tastes great with a slice of orange to quench your thirst.

NFL Sunday Ticket is on its way for all you football fanatics!
The first week is September 13th, so make sure to get here early to get a spot to watch your favorite team play. Don't worry either, we will be opening early at 10:00 for all those early morning games too.

See you here for an nice cold beer on this hot Summer's day.

Alcatraz Brewing Co. Orange

2009-08-13T16:40:00.001-07:00

\

Not only a server, but our amazing "Chalk Artist." Always hard at work.

Jonathan Pranschke

1. How long have you been working at Alcatraz Brewing Company?

I started in February, 2000.

2. What position did you start in, and how long did it take before you were serving?

I have been a server the entire time I’ve been employed at Alcatraz.

3. Have you ever served at any other restaurants?

I served at a Ruby Tuesday’s in my home town, St. Louis, MO. I’ve been working in the restaurant industry for close to 16 years, but that was the only other serving job I’ve had.

4. What do you like most about working at Alcatraz?

Since I’ve been here, I’ve made some life-long friends, many who aren’t with the company anymore, and several who are. No one in my family lives further west than Utah, so the people at Alcatraz have become my second family. Without their support, (and the consistent income the job provides,) I wouldn’t have been able to finish school, transition from dependant student to self-sufficient adult, or begin my career as an illustrator. The meaningful relationships I have with my friends are the most important things in my life, I have Alcatraz to thank for many of them.

5. What do you like the most about serving the guests who come to this restaurant?

Because I have been working here for a while, I’ve also formed relationships with more than a few of our guests. There are hardly any shifts that I work without waiting on someone who I have served before. These regulars are the life-blood of Alcatraz Brewing Company, and no matter how many of them I see in a night, I’m always flattered and grateful that they have come to spend another evening with us.

6. What is your favorite dish that has ever been on your menu?

This answer doesn’t come easy, I’ve seen a lot of different plates from a lot of different chefs, but after a few hours of soul-searching, the award goes to the Turkey Torta. The torta was a sandwich that joined the menu after our concept change from the prison theme to a San Francisco-style eatery. It was deli-sliced turkey, pepper jack cheese, jalapeno-pickled red onion, lettuce, tomato, and ancho chili mayo on a bolillo bun; served with a chipotle caesar salad.

7. What is your favorite dish that is currently on the menu, and how do you describe it to the guests?

My favorite item at present is our Grilled Fish Tacos. They come four on a plate, 2 ounces of grilled, blackened catfish and two white corn tortillas per taco. Each is topped with shredded cabbage, diced tomato, cotija cheese, ancho chili mayo, and cilantro. Jalapenos en escabiche, a blend of sliced jalapenos, carrots, cauliflower, and red onion pickled in jalapeno juice, comes as a garnish for those who like to spice things up!

8. What is your favorite glass of wine/beer/cocktail that is currently on the menu, and how would you describe it?

My favorite glass of beer is and always has been our Big House Red. It is, in my opinion, the most balanced beer on our menu. While most similar to a Sam Adams or maybe a Killians Irish Red, the Big House Red has a moderate hop nose which opens up a substantial malt finish, with hints of caramel at the tail end of each taste.

9. What are your least favorite and most favorite parts about your job?

I am an eternal optimist. Focusing on anything negative is counter-productive, especially when the most important aspect of my job is interacting with guests on a personal level. But if I’d have to choose a least favorite part about working at Alcatraz, it would probably be that I have to drive through Southern California’s infamous rush hour traffic everyday to get to my shift. That really has nothing to do with my actual job, I made a lifestyle choice a long time ago that I must live by the beach, (what’s the point of living in California if you don’t?) so sitting in traffic is my own fault. The most favorite part of my job? I answered that already. The friends I’ve made and the people around me at work are what keeps me, and what has kept me, going strong for almost 10 years.

We even make t-shirts with some of his amazing artwork! Makes a great gift!

Alcatraz Brewing Co. Orange

2009-08-04T16:39:00.001-07:00

Before...

During...

After...

Alright...so the silo is now cleaned up a little with a new sign and paint job.
What do you think?

INDIANAPOLIS- Summer Recipe!

2009-07-20T10:53:00.000-07:00

Chef Ryan is excited to share with you the secrets to one of his fresh summer recipes!

Chef says, "My grilled pork chop has one main influence; Indiana's favorites. Being a native Hoosier I decided I wanted to bring a lighter version to our love for sweet potato mash and pork chops! Our chop, corn, sweet potatoes and honey used in this dish come from farmers across the state and they are truly proud of their products.
Instead of a traditional sweet potato mash we throw a twist by making sweet fries. The crispy texture of the frites make an excellent compliment to the tender Pork chop. To further enhance the dish we grill Indiana sweet corn in the husk and cut off the kernels upon completion, yet again making the balance of sweet and savory irresistible! The final step is topping the pork with a sweet bourbon whiskey cream bringing the combination of flavors together.
While the dish itself forms beautiful colors and a presentable plate, it's all about the flavors and combinations! However, the ease in making this dish for the home chef makes a great and appealing idea for a tasty dinner."

Recipe: Yield 4 servings

4 ea- 8oz Pork Chops
3 ea- Sweet Corn in husk
2 ea- Medium Sweet Potatoes cut in to 1/2 in. strips

Sauce:

1 c- Heavy Cream
1/2 c- Bourbon Whiskey
1/2 c- Honey
1/4 c- Cinnamon

How do I make it??

In a sauce pot bring cream, whiskey, honey and cinnamon to a light simmer.
Let simmer for about ten minutes until the sauce falls from a spoon in one continuous motion.
This is known as the ribbon stage, keep this sauce warm adding water if it gets too thick.

Place Corn and pork on the grill and cook each about 8 minutes on both sides. (For medium pork grill about 5 minutes on each side.)

When the corn is done gently run a knife down the husk cutting off whole kernels of corn and set on the plate.

Drop the sweet fries in a deep fryer at 350 degrees for 3 minute and plate next to corn.

Place pork chop upright laying on the bed of corn and frites, using a 2 oz ladle drizzle sauce on top of chop.

Alcatraz Brewing Company-Orange

2009-07-12T18:06:00.000-07:00

Coming from Minnesota, Chef Michael Miller has grown accustomed to what is fresh and seasonal. With vast fields of corn as far as the eye can see, to the barbeques being lit on a warm Summer's night, Chef Miller knows when it is summer.

Chef Miller recalls the Summer's on the farm when he would run and hide in the enormous corn fields, then picking corn off the stalk to sink his teeth into sweet summer corn in its purist form.

What says Midwest in Southern California better, than a Summer time favorite like our grilled corn bisque with hominy salsa.

Corn Bisque

Corn -5 lbs Grill the corn on a barbeque to bring out that smoky flavor. After it cools cut the corn to get all the kernels off.

Onion- 1 cup Small dice the onion and then sweat in a saucepan over med heat with a little olive oil.

Garlic- 1/4 cup Add the garlic and corn to the onions.

Vegetable Stock-1/2 gal

Heavy Cream- 1 qt

Potato (cooked) 2 ea

Salt and Pepper- to taste

Add vegetable stock, potatoes and simmer for 20 minutes. Add cream and simmer for 10 minutes. Blend in a blender and strain through a china cap. Flavor with salt and pepper to taste.

Hominy Salsa

Hominy- 3 lbs Strained

Red bell pepper-1 ea Diced 1/4 inch

Yellow bell pepper-1 ea Diced 1/4 inch

Green onion-3/4 cup Sliced thin

Cilantro-1/4 cup Chopped fine

Lime juice-1/4 cup

Salt and pepper-to taste

Mix all ingredients in a bowl and season with salt and pepper to taste.

Pour the soup into bowls and top with the hominy salsa.

Enjoy!

INDIANAPOLIS- Chef de Cuisine

2009-07-04T21:55:00.000-07:00

Here is a little about our Chef de Cuisine, Ryan Wagner.

He was born March 7th, 1983. He always knew he wanted to cook
since he was 7 years old. His fondest memories are roasting whole hogs with
his father for weddings and special event occasions. Ryan graduated from
Le Corden Bleu culinary school in Chicago and went to work for Bin 36 in
Chicago for 3 1/2 years.

Ryan joined our ABC team in 2008 and has moved up to Chef de Cuisine.
Ryan's most prized inspiration is being a very successful restaurateur
someday.

ALCATRAZ BREWING CO－ INDIANAPOLIS

2009-07-01T07:40:00.000-07:00

Edgar Solis is an outstanding regular at Alcatraz Brewing Company in　Indianapolis, In. He has been a loyal guest that has been coming to our restaurant for 13 years now. I asked him what made
him choose Alcatraz and he said "it was the best brew pub in the city."

Edgar comes in to the restaurant 6 days a week and gets the Weise Guy Wheat beer and enjoys our mouth watering buffalo wings and pizzas. Edgar says that he comes to dine　with us over anyone else because we have the best service, food and beer, as　well as our great atmosphere.

When we were finishing up our conversation he said there is no one else that will get his business as long as we are open　and will continue to come until he passes on.

How cool is that?！?

Alcatraz Brewing Company, Indianapolis

Alcatraz Brewing Company-Orange

2009-06-26T11:39:00.000-07:00

Chef Michael Miller

Chef Michael Miller started cooking at a very young age in the land of 10,000 lakes. Working in the family catering business as a young child, he knew this was for him. Even at the tender age of 9 years old he told his family that he wanted to become a chef.

Chef’s Great Grandmother was an inspiration to the foundation of his culinary beginnings. "Using fresh ingredients and keeping it simple." Not over complicating dishes is the key to customer success.

One of the most frightening days of his beginning as a chef took place the first time he stepped foot on the line after being promoted from dishwasher at age 16. Having a kitchen staff on all sides who was older and more experienced, with an Executive Chef standing over him watching his every move.

Experiencing positive reviews coming from those who he had just cooked for is the reasoning to keep focused and motivated as a chef. “To please a guest is the ultimate goal we strive towards.”

One of his favorite things to cook at home is braised short ribs, Yukon gold mashed potatoes, roasted root vegetables, and reduced merlot braising jus. Nothing is better to warm up with on a cold winter day. (Yep! He is from Minnesota).

If you are ever in Orange County and have not been to Alcatraz yet, be sure to stop in for a pint of beer and be sure to say hello to Chef Miller. He will likely be here as he works 6 days a week.

Check out the hops that are growing in the picture! They are taking over!

Zoobilation with Indianapolis

2009-06-18T09:18:00.000-07:00

I went to Zoobilation on Friday June 12, 2009. The event was a fundraiser to promote and raise money for the KOMODO DRAGON that they brought into the zoo for a few months. It was the most amazing event that I had ever seen.

It was a clear beautiful cool night at the zoo overlooking the river. At the end of the Indianapolis Indians (AAA Minor League Baseball) game that night there were fireworks which had a great reflection off the river. There were thousands of people laughing, talking, and smiling people all around. The music was everywhere with 5 or so different stages strategically placed throughout the zoo. All the different restaurants had a variety of foods that were to die for. Everyone was dressed up in there suits and dresses and made me feel like I was
someone very important to be at that event.

Alcatraz Brewing Company had the busiest booth out of all the booths I walked past! These people were joking with the staff who was working the event and enjoying some of the best mouth watering ribs they have ever tasted. Our Chef, Ryan Wagner, did an amazing job putting our part of the event together and cooking the best ribs ever.

What an experience!

Brendon Hope

Alcatraz Brewing Company-Orange

2009-06-15T15:49:00.000-07:00

Here is a few of our favorite regulars. Known by all...it's Tony and Nancy!!!

Nancy is such a favorite, I even get special vodka just for her. She loves Absolut Peppar for her bloody marys. When she is not enjoying her marys, she loves to sip on a little bubbly.

Her husband Tony is part of the "Brewmaster's Club." He enjoys his ice cold mug filled with our Weiss Guy Wheat.

You can always find them in "their" corner of the bar watching the game or just enjoying each other.

If you see them, be sure to ask Nancy about her latest gambling winnings from their cruise to Alaska.

HOPPY HOUR

2009-06-05T13:40:00.000-07:00

Every Friday and Sunday ALL DAY, we are offering our awesome “Hoppy Hour” menu, which all of the following dishes for just $5.95:

Goat Cheese Artichoke Fritters－ roasted red peppers, artichokes, chipotle mayo

Sweet Potato Fries－ cinnamon marshmallow dipping sauce

Indy’s Best Spinach and Artichoke Dip－ baked parmesan flatbread

Barbeque & Spicy Wings－ spicy & barbeque sauce wings, bleu cheese dressing, celery & carrots

Southern Fried Chicken Fingers－ beer battered fingers, honey mustard

White Pizza－ mozzarella, ricotta, parmesan, oregano, basil, black pepper, garlic infused oil, basil

Margherita Pizza－ mozzarella, oven dried tomatoes, marinara sauce, basil

Beer Battered Onion Rings－ served with barbeque sauce and ranch

Alcatraz Nachos (This one is not a small plate…its HUGE!)

Add Chili or Chicken: add 2.50

And all of these award-winning brews for just $3:

Searchlight 　 4.5%ABV

Light in body, light in color with a crisp clean finish.

Weiss Guy Wheat 4.6%ABV

An American unfiltered wheat beer. Light and refreshing.

Bighouse Red 5.0%ABV

This ale is made with Munich, chocolate and roasted malts, hopped with Willamette and Cascade. Medium body.

Pelican Pale Ale 5.0%ABV

This is a classic American strong pale ale. Copper in color, with a dominant citrus hop character.

The Rock Bock 6.5% ABV

A traditional malty bock, copper colored, with a light sweet finish hopped with Mt. Hood.

American Stout 5.0%ABV

A light bodied dark ale with roasted malt flavors, medium bitterness from Glacier and Vanguard hops.

AND all of these drinks, plus any well drink for only $4!!

Apple Martini －Apple Schnapps, Vodka, sweet and sour mix, splash of sprite

Bloody Mary－ Vodka, tomato juice, horseradish, worcheshire sauce and lemon juice

Sex on the Beach －Malibu Rum, peach schnapps, pineapple juice, orange juice, grenadine

Cosmopolitans －Vodka, triple sec, cranberry

Long Island Iced Tea －Gin, Vodka, Rum, Triple Sec, sweet and sour, splash of coke

Margaritas －Tequila, Triple Sec, sweet and sour

Ａｌｃａｔｒａｚ　Ｂｒｅｗｉｎｇ　Ｃｏｍｐａｎｙ，　Ｉｎｄｉａｎａｐｏｌｉｓ

GO LAKERS!!

2009-06-02T15:51:00.000-07:00

The Lakers are in the finals! Which means this Thursday and Sunday while you're in town for the game, you should stop by Alcatraz Brewing Company at Orange for some great food, awesome beer, and maybe even a cocktail or three!

Hope to see you there, and GO LAKERS!

Alcatraz Brewing Co Orange

2009-05-04T17:02:00.000-07:00

Hello all! Just wanted to share some pictures of our famous beer dinner.

Smoked pheasant salad and raspberry vinaigrette

Grilled colossal shrimp with soba noodle salad and orange champagne vinaigrette.

A close up!

Brown sugar packed roast porkloin with fiddlehead fern,spring garlic and sweet potato fries

Soft walnut brownie smothered in milk chocolate ganache, we mean smothered!
Chef Michael and Brewmaster Robb the proud parents of the birth of another fabulous food and beer pairing. That we called the Land of Milk and Honey! Good Job everyone.

Guest Satisfaction at ABC

2009-04-03T09:42:00.000-07:00

Dear Mr. Freeman,

We held a luncheon on Saturday, March 28th at your restaurant in
memory of a very close friend who passed away recently.

The success of this luncheon was largely due to the wonderful
cooperation we received from your manager, Aimee. She sent us menus
so that we could make choices as to what we wanted and then she
prepared a menu for our party with the specific choices we selected.
Aimee answered all our questions regarding prices, gratuities,
seating, etc. Considering that we were making all the arrangements
long distance, it could not have been easier if we had been nearby.

Our server, Corey, was outstanding and very alert to everyone's needs,
such as drink refills and making certain we all had the right orders.
Also, the food was excellent.

We feel you are fortunate to have such dedicated staff and we also
realize that management plays an important role in this happening.
Your staff made this a wonderful and memorable afternoon for all 24 of
us. We just wanted to say, Thank You!

AfterWork: Alcatraz Brewing Co. in Orange

2009-03-27T14:00:00.000-07:00

If that's the Golden Gate Bridge, you might be at The Block
By BARRY KOLTNOW
The Orange County Register

Clint Eastwood never tried escaping from this Alcatraz. Burt Lancaster never fed a bird at this Alcatraz. And Nicolas Cage never broke into this Alcatraz to defeat a rogue general.

However, Clint, Burt and Nic would have loved the sweet potato fries at the Alcatraz Brewing Co.

As the name indicates, this restaurant in The Block at Orange has a particular theme.

It not only celebrates the infamous prison, but the city of San Francisco as well. A replica of the Golden Gate Bridge dominates the middle of the restaurant.

No one has ever jumped off this Golden Gate Bridge, but they have chowed down on good grub and tasted some excellent home brews under it.

What is bringing in crowds these days are the happy hours.

Not only does the restaurant have the standard happy hour from 4-7 p.m. Mondays-Thursdays, but offers happy hour discounts all day Friday and Sunday.

BUNNIES AND BREWS

2009-03-23T18:15:00.000-07:00

Easter is right around the corner and what a better way to celebrate than with house brews and a savory menu full of your favorite treats. Come on down and be sure to bring your kids as part of our EASTER EGG HUNT and Knee High Buffet. It's going to be a blast - we'll see you Sunday, April 12 if not sooner.

Our first blog!!!!

2009-03-19T13:12:00.000-07:00

WOW St. Patrick's day was a huge success. Everything in this restaurant was green. Well not really, but everyone was loving the green beers. Some of you wanted green water, green mojitos, everything green. We even had requests for green Jack and Cokes. Not really possible, but sure...

Thanks to everyone who was here to celebrate in true Irish spirit!

March Madness is in full swing with everyone watching the giant flat screen tv's in the bar and cocktail lounge. Don't be late to ensure you get a prime seat at the bar.

Don't forget about our Happy Hour, Monday thru Thursday from 4-7 and all day every Friday and Sunday.