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Now celebrating close to 19 years in business, Mad Anthony Brewing is looking forward to new faces and brews. Co owner and brew master Todd Grantham was not available, but partners Blaine Stuckey and Jeff Neels sat in the brewpub eclectic surroundings and talked a little about the past and a lot about the future.

now have four locations and a total of 54 taps serving customers in Fort Wayne, Auburn, Warsaw and Angola, said Stuckey, who has handled sales and marketing duties since day one.

Neels takes care of creatingthe wide range of offerings onthe menu.

As brewery plans movedforward in 1998, Neels was approached by Grantham and Stuckey to oversee all restaurant operations. Another offspringunder his guidance is Shigs In Pit, a multi awarded competitive BBQ team which has turned into a store and full time catering service.

Growth has includedadditional dry and cold storage to complement added brewing capacity for retail sales and the four locations. All brews are made at the Fort Wayne location, which features a 22 barrel system.

The expansion has made it a little bit easier to keep up with popular offerings such as Good Karma IPA, gold medal winning Auburn Lager and newly renamed Olde Fort Blonde Lager, formerly Gabby Blonde. One half of the Fort Wayne pub was completely remodeled and the partners also purchased a large storage building and additional land for parking.

As far as new breweriespopping up, both are enthusiastic. great to have company in town, Stuckey said.

think it good for everyone that likes beer, Neels added.

At the end of West Main Street, Junk Ditch Brewing has set up shop featuring a spectacular wood paneled entranceway and beautiful tables, all from storm downed trees in the West Central neighborhoods. The building was undergoing full renovation atthe time.

With saws buzzing and work continuing below, co owner Jack May talked in an upstairs office last June.

May is a partner with Dan Campbell and Andrew Smith. The three already have a huge following with their food truck Affine (Ah fee nay) and are venturing into a full service breweryand restaurant.

All three started home brewing, but it was the food truck business that set the three friends down a path that has led to the new brewery.

have a six barrel system,
buy dr martens A resurgence of suds
May said, we have some house beers such as an American Pale Ale, an India Pale Ale, an ESB with a malty profile, a stout and a porter.

only one we have a definite name for is St. Jerome Porter, named after our super maintenance guy Jerome who takes care of just about everything on the food truck, he said.

Another feature at Junk Ditch is a separate area for GK Baked Goods. May wife, Grace Kelly, already was providing breads and such to the truck as well as Trubble Brewing. Now patrons will be able to visit Kelly retail bakery.

Otto Peters old drug store at the curve on Broadway in Fort Wayne has a few stories to tell.

You could get a five cent Coke there in the 1920s. A Fort Wayne favorite, Chappells Seafood Market, offered outstanding food with flair and atmosphere in the mid to late and on before moving to southwest Fort Wayne. Now, the beautiful brick building is home to Trubble Brewing.

Owner and head brewer Chad Hankee sat within the main bar area, local art on the walls, a chess set nearby and foosball close to the bar. Hankee said he first brewed his own beer in 2004.

Hankee co owns the brewery with his wife, Keli, and they held a grand re opening on June 24 featuring a Trubble lineup of Mindtrap IPA3, DogJaw Peanut Butter Stout, Anti Establishment Black IPA, Yer Bitter Special Bitter and9 Crimes Rye Pale Ale.
buy dr martens A resurgence of suds