What do you do with all of that Halloween candy?

Tuesday, October 31, 2017

Take adult trick-or-treating up a notch and pair all of your Halloween candy with craft beer!  Here is the Sun King Crew's guide on what delicious Halloween candy treats pair with your favorite Sun King beers.


Sour, Sweet, or Gummy Candies:


Sour Patch Kids = Osiris Pale Ale.  The citrus from the hops in the beer bring out the fruity side of the sour candy.  Pale ales not your thing, try Crushin' Pils collaboration with St. Joseph Brewery 


Starburst  = We fished out our top 3 Starburst flavors (Orange, Cherry, Strawberry) and paired them with Double 00 Session IPA collaboration with Revolution Brewing or Velour Soccer Mom


Chewy Spree =  Armada of Kazoos or Velour Soccer Mom (Leave the grape one for another time!)


Smarties = Osiris Pale Ale


Skittles  =  We will take you through half of the rainbow, so hang on tight!  Grape = Velour Soccer Mom | Orange = Brettfest | Red = Sympathy for the Devil


SweetTarts = We singled out the Blue Raspberry / Grape SweetTarts and partnered them up with Velour Soccer Mom, that is aged in oak barrels with fresh raspberries and hibiscus


Hot Tamales = The cinnamon of the Hot Tamales takes GABF Two-Time Silver Medal Winner Batch 666: Sympathy for the Devil to the Upside Down


Candy Corn = Believe it or not, they still make this candy for those of us that want to feel nostalgic from our youth!  Hands down.  Candy Corn pairs well with Sunlight Cream Ale or Java Mac


Caramel Apple Suckers  = Pucker up!  Grab something from one of our sour ales.  Armada of Kazoo or Velour Soccer Mom will do the trick.  Scared of sours?  Try a easy to drink Sunlight Cream Ale


Chocolate Candies:


Whoppers = Java Mac


M&Ms (plain) = These melt in your mouth candies paired with SO many different beers it was hard to pick just one.  Wee Mac, Java Mac, Velour Soccer Mom, and Sympathy for the Devil


Hersey Chocolate Bar = When the Lights Go Out or Sympathy for the Devil

Twix = The buttery biscuit inside of the Twix along with the caramel layer pairs beautifully with Wee Mac Scottish-Style Ale


Almond Joy = Has nuts! And pairs well with Sunlight Cream Ale, Java Mac, and Sympathy for the Devil


Snickers = We went for a simple to extreme pairings with this favorite!  Pachanaga, Velour Soccer Mom, and Sympathy for the Devil...your taste buds will thank you 

Tootsie Rolls = This classic is a perfect match for When the Lights Go Out.


Butterfinger = Keep your hands off my Butterfinger and hand me a Velour Soccer Mom.  Think peanut butter and jelly!


Reese's Cup = Sympathy for the Devil


Cooking with Sun King: Java Mac Chocolate Chip Cookies

Monday, October 30, 2017

Today's Cooking with Sun King Recipe puts a spin on a classic cookie recipe!  Culinary Director Steven Unrue adds a dash of  Java Mac (Coffee infused Wee Mac Scottish-Style Ale) into chocolate chip cookie dough batter, along with espresso powder and molasses.  The result is a delightful coffee chocolatey treat!


Java Mac Cookies

Servings: 3 doz / Active Prep Time: 20 min / Total Time: 1 hr 30 min




6 oz Java Mac (available now in draft!)

1 stick of Butter, softened 

1 3/4 cups Flour

1 tsp Salt

1/2 tsp Baking Soda

1 tsp Baking Powder

1 1/2 cups Dark Chocolate Chips

1/2 cup Dark Brown Sugar

1/4 cup Sugar

1 Tbsp Molasses 

1/2 tsp Vanilla

1 egg

1 1/2 tsp Espresso Powder




Preheat the oven to 350°F and line a baking sheet with parchment.

In a medium bowl whisk together the flour, salt, baking soda, baking powder and chocolate chips.

In a larger bowl beat the butter with the sugars until light and fluffy. Add the molasses, vanilla and egg and beat well.

Alternate the flour and the beer with the egg mixture until combined.

Chill the dough for about 30 minutes, or until it has firmed up enough to scoop out cookies.

Scoop on the prepared baking sheet and bake for 15-17 minutes or until the top springs back lightly when touched.

Cool completely.

FIT, FREE AND Happy Fitness Festival

Tuesday, October 17, 2017


Interested in switching up your usual weekend bar crawl for a weekend fitness crawl? Indy’s most unique fitness experience will be taking place this weekend, October 20th – 22nd, featuring six studio gyms, two special fitness gurus, and over 25 classes to choose from over the three day period!


Spend a weekend sweatin' it out with friends and finding your best workout. Choose from different classes ranging from boxing, bootcamp, Pure Barre, hot yoga, hip-hop, aerial silks, and more. For beginners to advanced enthusiasts - all levels welcome for this weekend of hard work and fun.This weekend is about making fitness fun again, exploring your city, and treating your body and mind right.


The #IndyFitnessFestival will be at Sun King Brewery Downtown Indy on October 21. Maria Romaine Brace, health and fitness coach and founder of “Team Lettuce”, will be leading an CIZE class, an MMA style workout. Purchase your tickets here and get ready to sweat!


Cost: $45 per person. 10% of proceeds go towards The American Red Cross Hurricane Victims Fund and The Humane Society of the United States Disaster Relief Fund.



CanV Can Do Night!

Wednesday, October 11, 2017


Sun King’s 5th annual CANvitational turned out to be a beautiful day to celebrate the art of canned craft beer. This year’s CANvitational showcased more than 60 craft breweries from across America, along with local food trucks and music. The spirits were high and flowing, and the crowd got to experience a great taste of just how beautiful Indianapolis is while sipping on beer from all over the United States.



CANvitational was made possible because of eight non-profits and community partners who took time out of their busy lives to help volunteer during the festival. We could not have accomplished CANvitational without the help of our local partners who all put in a great effort to make this year’s event one of the best yet.



Event proceeds from CANvitational will be donated to eight of Sun King’s CanV partners including Art with a Heart, Little Red Door, Joy’s House, Gleaners, Indy Hub, Second Helpings Outreach Inc., and the Indianapolis City Market. Thus, please join us on Thursday, October 19th, 2017 from 6-9pm at Sun King Brewery (Downtown Indy) for the CanV Can Do Night as we celebrate and reveal how much money was raised! Each organization will be presented a check as a way for us to show our appreciation to these wonderful organizations. This event is open to the public so please feel free to invite your colleagues and friends. A portion of CanV Can Do Night pints sold, will go to our Holiday Cheers initiative, bring cheer to kids in the Indianapolis area.



If you missed out on this year’s festivities be sure to mark your calendars early next year for Sun King’s 6th CANvitational taking place again in the heart of Indianapolis on Saturday, September 8th, 2018. We CAN’t wait to see you there.


Want to see what you missed, click here


Cooking with Sun King: Oktoberfest Strudel

Wednesday, October 04, 2017

It may not feel like fall outside, but our taste buds are certainly heading into craving fall recipes!  


October always brings two things to our mind: Oktoberfest beer and sweet treats. Sun King Culinary Director, Steven Unrue, combines the two in today's Cooking with Sun King: Das apfelstrudel



Das apfelstrudel aka Oktoberfest Strudel

Servings: 10-12 / Active Prep Time: 3 hrs / Total Time: Up to 16 hrs





1/2 cup (80 grams) raisins

2 tablespoons (30 ml) Oktoberfest



1 cup plus 3 tablespoons (150 grams) all-purpose flour, plus more for dusting

Pinch of salt

3 tablespoons (45 ml) sunflower, safflower or another neutral oil

1/3 cup (80 ml) Oktoberfest



2 pounds (905 grams) firm apples (about 5 to 6)

Juice 1 lemon

1/3 cup (65 grams) granulated sugar or vanilla sugar (see note above)

1/2 teaspoon ground cinnamon (optional)

8 tablespoons (115 grams) unsalted butter, divided

3/4 cup (40 grams) crushed pretzels

1 tablespoon granulated sugar or vanilla sugar

1/8 teaspoon salt


Oktoberfest Caramel Sauce:

1 12- ounce Oktoberfest

3/4 cup light brown sugar

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 cup heavy cream

1/4 teaspoon salt


Vanilla Custard:

650 g whole milk

225 g granulated sugar

200 g egg yolks

150 g heavy cream

45 g nonfat dry milk powder

10 g vanilla extract

5 g salt





Combine the raisins and the Okoberfest in a small bowl and cover; set aside for 24 hours. However, should you be reading this and want to make it right now.  TIP: microwaving the two together for 10 to 15 seconds and setting them aside until you’re ready to mix the filling allowed them to absorb almost as well.



Combine the flour and salt in a medium bowl. Add the oil and Oktoberfest and mix with a spoon or your index finger until a rough dough forms. Turn it out onto a very lightly floured counter and knead for 10 minutes. After 10 minutes, the dough should be soft and silky to the tough. Form it into a ball, place it on the counter and upend the mixing bowl over it. Set aside for 30 minutes.



Peel, halve, core and slice thin in one direction, then halve the slices crosswise, creating thin squarish rectangles of apples. Place them in a large bowl and toss with lemon juice, sugar and cinnamon, if using. Add the raisins and any rum left in the bowl.


In a small skillet over medium-low heat, melt 3 tablespoons butter and add the pretzles, sugar and salt. Stir to coat and cook, stirring frequently as they can burn quickly, until pretzles are an even golden brown and very fragrant. Don’t let them burn. Scrape into a dish (or they’ll keep cooking in the pan) and set aside.


Heat your oven to 400 degrees F (200 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper. Melt the remaining 5 tablespoons butter in a small dish.


Roll out your dough (these directions are for a full-sized strudel): Cover your work surface with a cleaning linen towel or sheet that’s at least 24-by-32 inches. The long side should be horizontal. Sprinkle the cloth lightly with flour. Place the dough in the middle, sprinkle it very lightly with flour and roll in both directions until it’s about 10-by-13 inches, or about as far as the rolling pin can take it. Make sure the dough hasn’t stuck to the cloth; reflour if it has. Now the stretching begins! Ball your hands to loose fists, put them under the rolled-out dough and gently start stretching the dough using the back of your hands. Alternate with pulling the dough gently with your fingers to continue stretching it, stretching the edges thin too. This is all much easier than it sounds, but be patient. If holes form, pinch the dough back together. Continue stretching until the dough is about 16-by-24 inches.


Brush evenly with about half the melted butter. On the right side of the rectangle, a few inches from the end, spread the pretzle crumbs top to bottom in a thick line, leaving a little more than an inch margin at the top and bottom of the strip. Scoop the apples with a slotted spoon, leaving any accumulated juices in the bowl, and pile them over the crumbs. Gently pull the top and bottom edges of the dough over the apple mixture. Pull the right edge of the dough up and over the filling as far as it will go without tearing. Working carefully, use the towel to roll up the strudel all the way. Place the parchment paper from your baking sheet at the edge of the roll and roll the strudel onto it. Ideally, it should be breadcrumb side-down on the parchment, you can roll it again if it’s not. Use the parchment like a sling to gently place the strudel on the baking sheet.


Oktoberfest Caramel Sauce:

Pour the stout into a medium saucepan and heat to boiling. Reduce heat to a rapid simmer and cook until the stout is reduced by half.


Stir in the brown sugar and vanilla. Heat to boiling, reduce heat to a rapid simmer and let the mixture cook 8-10 minutes without stirring until sauce turns a deep amber and bubbles start to grow and expand. Mixture will be hot like lava, so be careful.

Remove from heat and add the butter, cream and salt and stir carefully until fully combined. Transfer to a resealable glass storage jar and let the mixture cool to room temperature. Keep in the refrigerator for up to two weeks.


Brush the strudel generously all over with some of the remaining butter. Bake for 15 minutes, then brush again and return to the oven in a rotated position. Repeat this once, baking a total of 45 minutes. (Half-size strudels seem to bake 5 or so minutes faster.) The finished strudel should be crisp to the touch and a deep golden brown.


Remove the baking sheet from the oven and let cool on a rack for at least 20 minutes before serving.


Vanilla Custard: 

Set an immersion circulator in a water bath to 149 degrees.


Combine all custard ingredients in a bowl, and blend until all the powders are dissolved and everything is well emulsified. We use an immersion blender, but a regular blender works too.

Transfer mixture to a bag or glass jar and cook for 60 minutes, agitating every 10 minutes to ensure even cooking.


Remember, 149 °F / 65 °C yields creamy custard with a clean flavor. Custard cooked at 176 °F / 80 °C will turn out even creamier, with a nice and eggy flavor. Either way, the cook time remains the same, but if you’re cooking at the higher temp, opt for a glass jar or heavy-duty sous vide bag to reduce the chance of leaks.


Make up an ice bath. Once custard is finished cooking, transfer to the ice bath to cool.


Place your custard in the fridge for at least four hours or as long as overnight. This step is optional, but it leads to smoother, more scoopable frozen custard.


In a frozen ice cream maker bowl, churn your custard until set, place in a freezer container and chill until fully set.