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Cooking with Sun King: Simple Burger on Pretzel Bun


Thursday, February 23, 2012

Stop – put those bags of burger patties and buns back in the freezer. It’s not hard to make burgers and buns from scratch. Just get fresh, quality ground chuck, hand form patties and follow the instructions below!

Burger Rub

Equal parts:

Smoked Paprika
Granulated Garlic
Granulated Onion
Ground Cumin
Cayenne Pepper
Salt
Pepper

Apply liberally to both sides of burger right before grilling.

Pretzel Bun

1 cup warm water
1 envelope active dry yeast
1 tablespoon salt
½ tablespoon sugar
½ cup Dominator Doppelbock (or any dark lager)
4 cups flour
½ stick butter, melted
½ tablespoon vegetable oil
6 cups water
1/3 cup baking soda
Egg Beaten
Salt

Combine warm water, yeast, salt and sugar in stand mixer.  Let sit for 5 minutes.  Add the Doppelbock, flour, and melted butter.  On medium-low speed mix with the dough hook for about 5 minutes or until the dough pulls away from the bowl.  Toss dough with vegetable oil, cover, and sit in a warm place for about an hour or until doubled.

Preheat oven to 425*.

Bring to a boil the water and baking soda.

Portion the dough into 8 buns.  Make an ‘X’ cut across the top of every bun.  Place the buns into the boiling water in batches for 30 seconds. Brush the top of each bun with beaten egg and sprinkle with salt.

Bake for 9-12 minutes.

Cook patties over medium hot direct heat until you achieve desired doneness. Unless you want crispy, well-done patties, resist the urge to flatten them while cooking.

Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.

Take the Polar Plunge with Sun King!


Thursday, February 16, 2012

The Special Olympics Indiana Polar Plunge Polar Bear will be making a special appearance this Friday evening the in the Tasting Room!

The Sun King Brrr Crew will be on site to help promote the several Polar Plunges that are happening around the state of Indiana as well as the Polar Plunge that they will be participating in at Eagle Creek on Saturday, Feb. 25. Patrons will be able to make donations by purchasing a donation card for a suggested $1 donation. One hundred percent of the donation card proceeds will go to Special Olympics Indiana.

Flatwater Tap Takeover & Isis Release!


Monday, February 13, 2012

Sun King is taking over the taps at Flatwater in Broad Ripple on Thursday, Feb. 23 and not only will we be rolling out a collection of limited seasonal and specialty beers but we’ll be releasing Batch 555 as well!

Batch 555 has been named Isis – as its name suggests Isis is the sister of Osiris, only this Imperial IPA amplifies everything you love about our house pale. Isis will be tapped at 6:30 p.m. and she will be accompanied by 2011 Barrel Aged Timmie, Wee Muckle, Oak Aged Golden Princess, Velvet Fog Batch, Maibock and Jungle Room. Admission is free but the beer is not. See you there!

Heart of The Brews: A Beer Tasting to Benefit the Riley Heart Research Center


Friday, February 10, 2012

For the second year, Sun King has teamed with UplandBarley Island, and Bier Brewery to support “Heart of The Brews,” a fundraiser to benefit the Heart Research Center at Riley Children’s Hospital. The event will take place from 6:30 to 10 PM on Friday, Feb. 24 at the Omni Severin downtown and tickets can be purchased here. Designated drivers can purchase tickets for $10. There will be a silent auction including autographed sports memorabilia, gift certificates to local restaurants and hotels, a private tour and tasting at Sun King, gift baskets and more.

Image courtesy of Best Spa Health.

GOLIATHON!


Saturday, February 04, 2012

Goliathon – “Riot In Cairo” from MonkeyEatsMonkey on Vimeo.

Indianapolis’ own Goliathon takes the stage tonight in the Local Underground Tent! Take the Tour of Indy with the Big Green Bistro, enjoy Sunlight Cream AleWee Mac Scottish Ale,Osiris Pale AleZaius Oatmeal Stout and Three Floyd’s Lawless ESB on draft as well as a selection of wines from Graybull.

It’s free until 5 p.m. and just $10 after. The band takes the stage at 6:30 p.m. See you there!

Left Lane Cruisers Get Dirty In The Local Underground!


Friday, February 03, 2012
Come down to the Local Underground tonight and shake whatcher mama gave ya when the Left Lane Cruisers take the stage. Take the Tour of Indy with the Big Green Bistro, enjoy Sunlight Cream Ale, Wee Mac Scottish Ale, Osiris Pale Ale, Zaius Oatmeal Stout and Three Floyd’s Lawless ESB on draft as well as a selection of wines from Graybull. It’s just $5 to get in and the band takes the stage at 6:30 p.m. See you there!

Neon Love Life In the Local Underground!


Thursday, February 02, 2012
Neon Love Life will kick off Super Bowl weekend early tonight at the Local Underground. There’s no admission to the tent during lunch, so come down and take the Tour of Indy with the Big Green Bistro. It’s just $5 to get in after 5 p.m. – the band takes the stage at 6:30 p.m. – and we’ll have Sunlight Cream AleWee Mac Scottish AleOsiris Pale AleZaius Oatmeal Stout, and Alpha King on tap!

Chef JJ Is Loyal To Local


Wednesday, February 01, 2012

Chef JJ’s Big Green Bistro was born with the idea that locally sourced product is second to none. We know the importance of supporting small, local businesses because we are one. We use local meats and produce to create dishes for private, corporate and special events around Indianapolis on a regular basis and we wanted to stay true to this when preparing for our largest event ever! The Super Bowl brings a unique opportunity to our city, and we want to show off the highest quality food our state has to offer. From the hamburger patties to the cookies we are offering, each item on our menu has a local connection. Here’s the story of the Bistro Box…

Our hamburgers were processed at Moody’s Butcher Shop which has two Indianapolis-area locations. The beef used was fed grass and grain with no hormones or antibiotics. The cattle were raised by Joe Phelps in Montgomery County, Indiana. Moody’s also produced the sausage for the breakfast sandwiches we’re serving with our Kegs & Eggs Menu. Moody’s Butcher Shop owner, Adam Moody, is a fifth-generation farmer. He and his wife Lucy reside in Southern Montgomery County on their 250-acre farm.

The Bakery at Geist is relatively new to Indianapolis. The family-owned small business is committed to using the freshest and finest ingredients in everything they make. Our sliders sit atop their fresh-baked wheat buns. The breakfast sandwich biscuits also come from Chef Ron’s team, and just might be the best we’ve EVER tasted. The Bakery at Geist also specializes in cakes and pastries and has a local retail store.

The pork for our tacos came from Gunthorp Farms in LaGrange, Indiana. Gunthorp’s commitment to quality is obvious, “We raise purebred Durocs in virtually the same manner as the past four generations of Gunthorps. Our pigs are raised ‘farrow to finish’ on pasture. No crates or A.I. here, we like to keep things natural and simple!” After arriving in Indianapolis, each pork butt spent 22 hours smoking on our Big Green Egg grills. The pork was rubbed with our house blend rub. The tacos are assembled on Milagro corn tortillas delivered from Chicago, Illinois.

Burton’s Maplewood Farm made the 100% Pure Maple Syrup on our Kegs & Eggs menu possible. Burton’s is an official Indiana Artisan, and the family originally tapped into maple syrup making over 200 years ago. The Burtons are proud of their history, and stay loyal to producing an amazing Southern Indiana product.

It’s hard not to love bacon, but Smoking Goose bacon seems even more lovable than the average pork delicacy. That’s why we give you the option to put it on everything! Smoking Goose is located near downtown Indianapolis on Dorman Street. They opened their new facilities this past Fall as a sister company to Goose the Market. Goose the Market is also located downtown, and provides Indianapolis residents a place to purchase handcrafted meats and cheeses along with other local fine foods. Smoking Goose describes their loyalty to Indiana meats with, “We only cure and smoke the meat from healthy animals raised on independent, Indiana farms by people who care as much about the well-being of the animals and the land as they do their own families.”

One might not guess that the city’s best cookie can be found at a sushi restaurant but H2O Sushi makes that claim! Located in the Broad Ripple neighborhood of Indianapolis, owners Eli and Nicole Anderson have mass produced their famous cookie recipe for the first time ever. They wanted to make the thousands of visitors to Indianapolis aware of this deliciously simple cookie. Although the recipe contains only seven ingredients, we promised to keep it a secret as to not lose its local fame! If you would like to taste the magic of “The Cookie” another time, stop by H2O Sushi.

Also located in Broad Ripple, u-Flavor allows individuals or small businesses to customize their own drinks – we have custom cola, diet cola, and cream soda available in the Local Underground. If you are rehydrating with a bottle of Re:Newal Water you can breathe easy about your impact on the environment. Each bottle is made entirely from plants, and is completely compostable. You can feel better about drinking this premium water, and not worry about creating a bigger problem with where all the bottles go.

Thank you for taking the time to experience a true Indiana event at the Local Underground. We at Chef JJ’s Big Green Bistro are proud to partner with Sun King for such a great event with an awesome focus. Whether you are visiting from another city, or just supporting your favorite local beer, food and music we thank you!

First Friday: Super Ball


Wednesday, February 01, 2012

The Harrison Center for the Arts is celebrating the Super Bowl in its own way on Friday, February 3 from 6 to 9 p.m. The show will include “A Fast Thing Slow” by Phillip Lynam in the Harrison Gallery, “From a Car Window: 21 Years Painting the City” by Marc Jacobson in the City Gallery, and “Every Moment is an Epitaph” by Bobby Gilbreath in Gallery No. 2. Bicycle Polo will return to the Gymnasium floor while Shannon Hinkle’s installation “Super Ball” hangs from the ceiling. The work hangs through February 24.

Sun King products will be available for purchase inside the Harrison Center by adults of legal drinking and a portion of the proceeds will go to support the Harrison Center for the Arts.

Do The Super Bowl Shuttle!


Tuesday, January 31, 2012


View Super Bowl XLVI Circulator Shuttle in a larger map

When it’s cold and the center of the city is crowded, Super Bowl visitors will find relief and open restaurant seats with the help of free Super Celebration Site circulator shuttles.

With fewer than 30,000 bar and restaurant seats in the center of Indy and more than 100,000 visitors expected during Super Bowl weekend, the Host Committee determined that visitors needed an easy way to spread out across Indianapolis in search of places to eat and drink and things to see and do. The solution is to run free circulator shuttles from the Indiana Government Center with stops every 15 to 30 minutes (depending on the time of day and density of traffic) with stops at Indianapolis City Market, Fletcher Place, Fountain Square and Mass Ave. with stops on College Ave. north and south of Washington St.

Five 25-passenger mini buses will run in staggered shifts between 11 a.m. and 2 a.m. daily from Thursday, Feb. 2 through Saturday, Feb. 4.

The buses are a collaboration between the Super Bowl Host Committee, Indianapolis City Market, Mass Ave Merchants Association, and Fountain Square Merchants Association with support from Sun King Brewing Co., Monarch BeverageSyscoRepublic National Distribution CompanyRose-HulmanThe RathskellerBazbeaux PizzaMacNiven’sMass Ave PubHoosier Momma Bloody Mary Maker and dozens of merchants and business owners along the circulator route.