Indiana craft beer talk, taped where the pints are poured.
Out Here Having a Pint sets up inside Indiana taprooms and brew pubs, puts a beer in front of host Kevin and his regular tablemate Kelsey, and lets the talk follow the glass. Nitro pours, pumpkin ales, tap-list strategy and Friday the 13th jokes all get their turn.
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Out Here Having a Pint is a craft beer show that records where the beer is poured. Kevin, who introduces himself as host, sits across from Kelsey at Indiana taprooms and brew pubs, and the microphones catch whatever the table produces: tasting notes, tap-list opinions, local plugs and a steady stream of ribbing. Groggy Goat turns up more than once, with one session moved upstairs. Another wraps with a push to order the ESB at Broad Ripple Brew Pub. The episode titles sketch the range. What's with Metazoa Brewing Company? and Taproom Talk with The Sip name local businesses outright, while Pumpkin Spiced and Slightly Buzzed and Talking Oktoberfest track the seasonal calendar, and The ESB Experience with Jonathon Mullens names a single style in its title. The drinking happens on the recording. In the pumpkin session, bottles are opened on air, a Southern Tier label featuring a crowned, dancing pumpkin gets a review of its own, and a Dogfish Head pumpkin ale is judged mild enough on the pumpkin to order as a brown ale. Then comes the argument over which beer sits at the bottom of the list. Opinions arrive with conviction. One exchange holds that a beer meant for nitro is not proper any other way, and that the right pour is worth a three-minute wait. Another weighs whether a bar should keep pouring a best-selling strawberry blonde that shoppers can already buy at Walmart or rotate in beers people cannot get everywhere. When the talk drifts toward praising Colorado brewing, someone cuts it off mid-sentence. The business of beer gets room as well. One taproom conversation lays out a U-shaped bar built for talking across, with TVs switched on for IU game days and left off the rest of the time. A closing invites anyone who runs a brewery or works in the industry to send a message about the hurdles they face. Tangents run freely: a friend who married on Friday the 13th, lake trips along a state line, a gag about the show airing on every network going. Some intros borrow a rocket-launch countdown that ends in one giant hop. Self-deprecation is part of the mix, with one voice cheerfully claiming the title of the group's idiot. Local loyalty runs through it all, from calls to come visit Martinsville to shout-outs for other podcasts. Every episode lands on the same toast, glasses up, cheers to the little craft beer nerds.
Made for: Suits a listener who enjoys craft beer talk that is loose, opinionated and recorded at the bar, with pumpkin-ale verdicts, pour debates and local taproom plugs sharing time with off-topic tangents. A good fit for someone curious about Indiana taprooms who does not mind salty language.
What sets it apart: It records on location at the taprooms and brew pubs it talks about, so a plug for the house ESB or an open patio sits right beside the beer being opened on mic. Firm opinions on nitro pours and tap rotation mixed with unapologetic tangents make it sound like pulling up a stool at their table.
We are a craft beer podcast in Indiana.Join us as we discuss everything craft beer. We interview brewery owners, brewers, taproom owners and homebrewers as we sample what we love...Craft Beer. Will we have a pint? Coming to a brewery or taproom near you!
One swapped tap can turn into an argument about which local beer deserves your glass.
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Short reviews from the PlayNext desk, based on the episodes we processed.
A loose craft beer discussion turns a local label into a useful look at contract brewing.
Craft beer becomes a way to test what "local" really means when the hosts return upstairs at Groggy Goat with Kelsey and Brandon. Brandon is positioned as the steadier hand after a previous outing that wandered, and the conversation finds its center in Cedar Creek's Irish Rite,…
A relaxed Groggy Goat visit where beer rotation opens up a local discovery thread.
Groggy Goat Tavern gets a warm neighborhood read as the host and Kelsey talk craft beer, Martinsville's square, and the way a familiar bar can still leave room for discovery.
A relaxed beer conversation about a clubhouse built around local ties, hospitality, and actual conversation.
At Lost Shaker in Painted Hills, Kevin and Kelsey turn a craft-beer conversation into a grounded look at what a members-only clubhouse, restaurant, and bar could feel like for regulars and signed-in guests.
A warm craft-beer conversation where an ESB opens into friendship, family visits, and a father watching his son learn.
This craft-beer episode works best when the pint becomes a way into family friendship. Jonathan Mullins, brewer at Broad Ripple Brew Pub, shares stories of visiting friends in Wisconsin with his family, trying to water-ski, and seeing one friend teach his son out on the water.
A relaxed October tasting where pumpkin beer rankings matter just enough to start a friendly argument.
Pumpkin beer tasting becomes a relaxed October roundtable, with Kevin steering the group from Dogfish Head pumpkin ale to Southern Tier Imperial Pumpkin.
Mental-board chess drills for focused practice.
German fragrance talk with real collector judgment.
Out Here Having a Pint records upstairs at Groggy Goat with Kelsey, Brandon, and Kevin, and the conversation quickly turns from Smithwick’s Red Ale to Indiana beer distribution.
Kelsey says she has been moving, still running Cedar Creek, and opening Latitude 39 on the Martinsville square, while Kyler joins as the owner of Greek’s Pizzeria and Groggy Goat Tavern.
Jane and Greg say they are opening The Sip, a little tap house in Ellettsville, Indiana, with a patio and a members-of-the-community feel rather than a full restaurant.
Jonathan Mullins introduces Broad Ripple Brew Pub as Indiana’s first brew pub and says he has brewed there since November 17, 2014.
Out Here Having a Pint spends this episode on pumpkin beer, starting with a definition from Brandon: beers made with pumpkin versus beers made to taste like pumpkin pie, with spice names like cinnamon, nutmeg, cloves, and mace.
On Out Here Having a Pint, Kevin, Kelsey, and Cedar Creek brewer Brandon Brennan taste four Oktoberfest beers.
Brandon describes cold IPA as a West Coast style base fermented cold for a cleaner, crisper finish.
At Copacetic Beer Facts in Monticello, Kevin and Kelsey record during the Brews Cruise aboard the Madame Carroll.
Hosts Kevin and Kelsey return after a month off to discuss upcoming episodes, including a Zoom interview with Rolling Hops Beer Day from Toronto.
The hosts celebrate the release of Darkest Achievement, a barrel-aged Russian stout from Cedar Creek Brewing Company, on the winter solstice.
The hosts celebrate the arrival of a new baby and discuss the joys and challenges of parenthood over beer.