Two Deep Brewing Co.

TwoDeep Brewing Co. will not only be a production brewery serving the Indianapolis area with expansion (hopefully, quick expansion) into the outlying areas in the form of stores, restaurants, bars, etc., but also a destination for craft beer enthusiasts of all levels.

What inspired your initial interest in beer?
Like many of us out there my idea of “beer” was solely learned during my years in college…a.k.a…mass quantities of ‘yellow fizzy beer’. After school, I moved to Chicago (of which I lived there for a little over 7 years) where I was introduced to places like The Map Room, Goose Island (before ABI takeover), Piece Brewing, and many others. I started trying beers that I had barely heard of back in the early 2000’s like 312, Honkers, Fat Tire and many more. Once I started trying these I realized that beer really does taste good and I didn’t have to convince myself that a Miller-Coors-Bud was flavorful anymore. Haha I started visiting these Chicago landmarks more and more and kept dreaming of how cool it was to be able to make beer – not at all thinking I could do it. Oddly enough, one day I was flipping through the channels and came across a show called “Good Eats” on the Food Network hosted by Alton Brown. Not kidding you, as I turned to the channel he said that today he was going to make a brown ale and demonstrate the steps needed to make beer. Obviously my ears perked up, the remote stopped surfing and I was hooked. I ended up recording that episode on my DVR and probably watched it 20+ times. From the first 30 seconds of the episode, I was in love. I then started searching the internet about homebrewing, reading posts by fellow homebrewers, buying any and every book I could get my hands on at the bookstore that was related to beer and beer making. About a month later, my first set of equipment showed up in the mail along with two recipes worth of ingredients and I was off and brewing!

What was your first homebrew, and how did it turn out?
My first batch was actually two batches. Not that my reasoning is sound but I figured if I do two, one of them should turn out right. Thankfully, I was (still am) pretty anal about my procedures and cleaning/sanitizing regime that things went pretty well. I used to wear latex gloves and change them during every step of the process…lol!!! (a little OCD, I know) One of the batches was a Amber Ale (recipe kit from Midwest Supplies called Autumn Amber Ale) and the other was the recipe from the “Good Eats” episode, an English Ale called Good Brew. Both turned out well and after I popped them both open, drank them I realized that this was what I wanted to do in life. I was so excited that I was able to take these raw ingredients (raw for the most part…was using extract and specialty grains at that point) and create something that tasted good! Thus, I was TwoDeep when I realized this was my passion and I wanted to do this as my career someday. It was literally like a light bulb went off. I can also say that while in school, I was lucky to finish a book that was required reading….with brewing books, I couldn’t put them down!

Who ispired you? Is there a particular brewer who you would consider as your mentor?
While they don’t know it, I would say that I have looked up to Greg Koch from Stone and Sam Calagione from Dogfish (like many others). I have read and heard them also tell their stories of how and why they got into this industry and I really have connected with that. I went to the CBC this past March and numerous times crossed paths with both Greg and Sam and was literally tongue tied and couldn’t muster the ability to say “Hi” and introduce myself. I’m a chicken-sh*t, I know. I look to a lot of these guys – them – Vinnie Cilurzo, the Widmer brothers, Fritz Maytag, Jack Joyce, Bill Covaleski, Adam Avery and MANY others (Papazian, my instructors from Seibel Institute, etc.) as celebrities. I couldn’t tell you how many times I have watched the “I am a Craft Brewer” and “I am a Craft beer drinker” videos…haha

What challenges have you faced getting started?
So many challenges, so hard to list them all. I would say some of the bigger challenges are getting the seed money to do what I have envisioned for the brewery and the brand. Making the beer is the easy part now it’s getting everything in line to take this to the next step. We have had some issues with the building that we are going in to – some disagreements on what should be considered landlord responsibilities vs. us taking of, etc. but all that is pretty much ironed out now. I guess I would say the biggest thing is getting the capital we need to open the doors and because of that we can’t do our build out, order the equipment and setup so that we can then apply for our brewers permit. Somewhat backwards in regards to the federal application process but what can you do. Another challenge would be the fact that it’s hard to get your beer into people’s hands…legally…that you hope to acquire as accounts (i.e. bars & restaurants, retail locations, etc.). Until you are a licensed brewery you are somewhat restricted from doing so. We have done tasting events at my home where we have had up to 80-90 people come and sample the beer and generate interest but it only takes you so far.

Where will people beable to get your beer?
The brewery is being designed to be more than just a production plant. We want it to be a destination but without it feeling like a typical brewpub. Our location is key to the downtown Indianapolis area and will provide residents and tourists a place to come “hang out” while enjoying some fresh, great tasting beer. I want people to come and be there to not only raise a pint with their friends but experience the brewery in its raw form…smell it, feel it, see it, hear it. Gone will be the plasma TV’s and 800 other distractions typical bars utilize. Here, you will get to actually hear what your friend is saying to you while soaking in breathtaking views of the city and feeling like you are part of history inside our brick walls. The building itself was built around 1900 and boasts an incredible atmosphere with the original brick and timber ceilings.

Will it be draught only or will you be bottling too?
Initially, everything will be in draught that is self-distributed along with growlers and six-packs for to-go packaging from the brewery.

Can you tell us what beers you plan to start out with?
Our list of refined and solid recipes is about 12 brews deep. The beers that will be on tap…almost year round will be a Helles Bock, Dunkelweizen, Dortmunder Export and an Amber Ale. I love German based beers hence the first three. Its hard to find a lot of craft breweries doing lagers (which I totally understand why) and I want to show the average consumer that a lager does not have to be a Miller Coors or Bud. You can have a lager that is complex and great tasting too!

Will your selection be relatively traditional and consistent or do you plan on experimenting with "unique brews" too?
I know the unique thing is huge right now and I applaud those that do it. I just don’t know if its in my blood. I enjoy trying to unique non-traditional beers but I also like to make what I like to drink. Who know’s, maybe someday I will be bored with the “regular” brews and start throwing in anything I can find in the kitchen!

What beers do you typically enjoy drinking when you’re not at work? I am always a sucker for Great Lakes Elliot Ness, Stone Levitation, Ommegang’s Tripel Perfection….

So what beers would we find in you refrigerator at Casa De Andy?
Haha – right now, you would find a 6 pack of Three Floyds Robert The Bruce, six pack of Three Floyds Alpha King and two bottles of Rogue Dead Guy Ale.

You can learn more about Two Deep Brewing Co. on their website.

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