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.

Sun King Community Partner Spotlight: IndyHub’s Passport to the Arts

Friday, September 29, 2017


Beer + Art = IndyHub’s Passport to the Arts




It’s easy to remember how great of an arts scene we have here in Indianapolis, especially as we approach fall and our arts friends unveil their schedules filled with awesome shows, concerts, and experiences! For the past 9 years, IndyHub has highlighted several of our amazing and talented groups ranging from theatre to dance to opera and more. A vibrant arts scene is a serious asset and in order to maintain and grow Indy’s, we’ve got to have equally enthusiastic demand for it.


Passport to the Arts was created to provide a taste of the arts scene to Indy’s twenty-and thirty-somethings with the hopes that they would find what peaks their interest and join groups like Indy Symphony’s Forte or subscribe to the IRT. It provided a space for people to dip their toe into the arts scene without forcing them to dive into the deep end.


While originally focused on performance-based arts experiences, we’ve recently been exploring all the ways one can get involved and active in the Indy arts. For our Fall Series, we’ll take subscribers to Dance Kaleidoscope, where they’ll see a Beatles-themed Magical Mystery Tour show; we’ll have a studio night at the Indianapolis Arts Center where you can try your hand at art of your own; and we’ll end the season at Gallery 924, the Arts Council of Indianapolis’ premiere space, highlighting a show inspired by Kurt Vonnegut.


Sound intriguing? There’s so much more to it! Each arts experience is complete with a VIP factor, whether it’s a behind-the-scenes look at production, a Q&A with the artists, or hands-on time to let your creativity flow. You’ll also get drinks and bites, including Sun King Brewing beer, as you gear up for an awesome evening.


The best part is that Passports cap out at 100, so you’ll be enjoying each of these three events with the same group of people. Each year we enjoy seeing our subscribers mingle at pre-show parties, become friends with one another and ultimately, subscribers of one (or more!) of our wonderful arts partners!

What’s better than beer and art?! Want to learn more about becoming a Passport to the Arts subscriber? Head here and purchase yours today.


Indianapolis Cultural Trail Connections

Thursday, September 28, 2017




Have you ever wondered how others’ view our city and the amazing Cultural Trail that seems to connect us all? Join us on Friday, October 6th at 7pm at the Indianapolis Cultural Trail Headquarters to see how they are making that vision a reality.



The Indianapolis Cultural Trail Team has teamed up with local artists to portray new, creative and inspiring ways for all to view the trail in ways that have never been seen before; and you are getting the chance to be one of the first to view these one-of-a-kind art pieces at the Cultural Trail Connections Event.

Sun King spoke with Sarah Frey, the Development and Marketing Manager at Indianapolis Cultural Trail, Inc. and learned that not only is this event itself really neat but it also has a really fun backstory. Sarah mentioned that in their office they have a large canvas of the cultural trail map that was created for them around 10 years ago. While this map still depicts the trail well in detail they wanted to put a unique spin on it and see how others would portray the map if given the chance. They researched ideas and came across the Indy Film Fest, which is another inspiring event close to home. Indy Film Fest puts on a show every year called, “The Bigger Picture Show,” where artists get to display their redesign of old film posters and movie covers. After attending and speaking with their team, they decided to get the help of local artists to create the event we now know as Cultural Trail Connections. Artists were supplied with the Cultural Trail image that Sarah has hanging in their office and given free rein on how they wanted to redesign it. These original art pieces, are unlike anything you have seen before.



Grab yourself a cold Sun King beer and an original Cultural Trail Map of Indy at the Indianapolis Cultural Trail Headquarters on October 6th.All art will be available for purchase through silent auction bidding. Proceeds go to benefit the Indianapolis Cultural Trail and its mission to connect people and places through beautiful and dynamic experiences.


Barres and Brews

Thursday, September 21, 2017

Join Sun King at our Downtown Indy location for a Pure Barre class!




Ever worked out so hard you needed to drink a beer after? Sun King is bring back community workouts this fall by kicking it off with a Pure Barre workout class at the brewery’s downtown location on Saturday, September 30th at 9am! Join us for a fulfilling morning of hard work and well-being, followed by a rewarding beer tasting afterwards.


Pure Barre is Indianapolis’ new and innovative way to workout. Participants ease into the extensive training with concentrated stretches followed by hand weight lifting. Attendees then engage in ballet barre where classic ballet moves strengthen core and trim hips, thighs, and buttocks. To finish, abdominal exercises help tone the tummy, and a final cool down restores one’s sense of calm and well-being. Each exercise and music choice varies from one workout to the next to keep members engaged and excited.


Sun King Brewery Purre Barre Class Tickets can be purchased online for $15 until the day of the event, and the tasting is included in the purchase price. Be sure to purchase your ticket(s) ASAP as spots to this satisfying workout + beer tasting are limited.


How to Survive the CANvitational

Wednesday, September 06, 2017



How to Survive the CANvitational


Its that time of year again, the weather has started to cool, but you're warming up -thats right, its CANvitational. The Midwest’s largest canned beer festival is bringing 60 breweries across America to the heart of good ol’ Indy. The Sun King CANvitational will take place on Saturday, September 9th on West Georgia Street and Pan Am Plaza, near the IN Convention Center.


Whether you’re a beer festival pro or a newbie, we have some tips on surviving the best beer festival in the world (no, we’re not being biased).




First things, first, buy your ticket in advanced. We have limited tickets at the door and its first come, first serve.



Take a look at the breweries that will be in attendance. Make a list of your “Must Try” breweries and go from there. You want to go in with a plan and you don’t want your palate to be destroyed when you get around to your favorite brewery.

Pro Tip: When picking your beers to sample, try to go to light beers first, followed by darker beers, leave those sours and hoppier beers for last.




CANvitational doesn’t start until 1pm (Early Entry 12pm). Wake up at 10am, cook yourself a hearty breakfast and make your way to Georgia Street. We will have some awesome local food trucks (Black Metal BBQ, Brozzini’s Pizza, La Margarita, The Big Cheese, Which Wich) lined up for some grub, but always be sure to have something in your stomach before you begin sampling some beer, that's just a life rule.

Pro Tip: Don’t destroy your palate with spicy food, cleanse your palate with water, and be sure to eat things that have a good base.



We provide water for you, however, be sure to keep yourself hydrated before, during and after the festival. Here at Sun King we’re pro beer festival goers!

Pro Tip: A rule of thumb that we follow at SKB is drinking one water with every beer. Plus it helps keep your palate cleansed for the next beer sample.





If you’re an Indy native, you know to always check the weather day of, because it can be a blizzard one day and a heat wave the next. As CANvitational takes place outside, you want to be prepared for any weather that may come that day. Comfortable shoes are key to any festival, this is no different, you’re going to be doing a lot of walking. Be sure to keep in mind that you’re going to be drinking, duh, and you don’t want to be carrying round a giant purse. The less you can carry the better.

Pro Tip: Wear a fanny pack. They’re hip and attached to the hip. Now you have an extra to grab all the koozies!



It's 2017 and we have wonderful technology that keeps us safe. Be sure you coordinate with friends to have a DD for the day. (And thank your DD by buying them food or a case of beer for the post game at home.) If no one wants to DD, split an UBER, Lyft or taxi ride home. We want you to be safe and stay safe after CANviational.





Last but not least, enjoy your beer, have a great time and meet some new people!



The Sun King Crew





​Mark your calendars and grab your koozies because CANvitational is almost upon us!

Thursday, August 24, 2017



Saturday September 9th Sun King will host its 5th annual beer festival. The Sun King CANvitational will take place at Pan Am Plaza and on the 100 block of Georgia Street in downtown Indianapolis. Georgia Street combines a pedestrian boardwalk, overhead lighting, integrated seating, and landscaping; providing the perfect location for 60+ to celebrate the art of can craft beer.


CANvitational is set to showcase breweries from all over America who CAN. The 5th Annual CANvitational will provide patrons with samples of craft beer from award winning breweries from across the US. Local eats will be provided by local food trucks, music that will be sure to get everyone dancing in the streets - all in an urban downtown atmosphere.


General admission and early entry tickets are available online, but the cost will increase the day of CANvitational so move fast and save money on the Midwest’s largest canned craft beer festival!


CANvitational has been made possible because of eight non-profits and community partners taking time and volunteering. Help us celebrate and thank our volunteers by swinging by our downtown Indy brewery and Fishers taproom throughout the rest of August to grab pints and growlers that ultimately give back to these wonderful Indy non-profits.


$1 from every pint sold at pint day happening on August 24th and $1 from every growler sold during growler fill Friday on August 25th goes back to eight of Sun King’s chosen community partners. Additionally, August 16th – 21st all tips received will be donated to the eight community partners:


  • Art with a Heart
  • Little Red Door
  • Joy’s House
  • Gleaners
  • Indy Hub
  • Second Helpings
  • Outreach Inc.
  • City Market


Sun King Celebrates #GenCon50 with new Child Advocates Partnership

Thursday, August 17, 2017

Gen Con, the longest-running game convention in North America, has chosen Indianapolis-based charity Child Advocates as its Official Charity Partner for 2017. Adrian Swartout, CEO/Owner of Gen Con says that Child Advocates’ “work makes an immediate and important impact in the lives of children in the Indy community. Our team takes great pride in the kindness and compassion of our attendees, exhibitors, and sponsors. We hope for another great donation that really pays tribute to our 50th convention.” On Thursday, August 17, join us in downtown Indianapolis on Georgia Street for Game Night, sponsored by Sun King Brewery, in partnership with Child Advocates! D20 participants will have the chance to roll against each other in a single elimination round bracket. Winner takes home a 4-Day pass to Gen Con 2018, Sun King gift card, and other various prizes. Child Advocates Inc. will host a JENGA GIANT stacking contest! Donations will be collect to enter the contest and winner will take home their very one JENGA GIANT set, Sun King gift card, and other various prizes. No badge required to watch or play! Must be 21+ to enter to play. Located next to the Sun King Beer Garden on Georgia Street. See you there!

Oktober...Fest Fest Fest Fest Fest Fest Fest

Tuesday, August 01, 2017


Join us Thursday, August 3rd for the tapping of Sun King Oktoberfest at 6pm!  


Live music from Alpine Express.  


Food from Goose the Market and Der Pretzel Wagon.  


Meet Fritz the Wiener Dog and get your picture taken with him. 


Special beers will be on tap for your enjoyment.





Cooking with Sun King: Fistful of Ribs

Wednesday, July 12, 2017

The heat is on!  Our summertime quarterly IPA brings back Fistful of Hops and Chef Steven Unrue is turning up the heat with today's Cooking with Sun King recipe: Fistful of Ribs



Fistful of Ribs


Servings: 12 / Active Prep Time: 45 min / Total Time: 3 days





For the Brine:

1 cup Kosher Salt

1/2 cup Sugar

2 Tbs Black Peppercorns

2 Tbs Coriander Seeds, whole

4 ea Bay Leaves, torn

12 Cloves Garlic, peeled

32 oz Water

32 oz Fistful of Hops

64 oz Ice

3 ea Racks Baby Back Ribs, peeled



For the Sauce:

2 cups Ketchup

8 oz Fistful of Hops

1 cup Agave Syrup

1/2 cup Cider Vinegar

2 Tbs Stone Ground Mustard

2 Tbs Worcestershire Sauce

1 Tbs Garlic Powder

1/2 tspn salt






For the Brine and Ribs:


In the pitcher of a blender, add salt, sugar, peppercorns, coriander, bay leaves and garlic. Add 2-3 cups of water and blend, until the garlic is pureed. In a large stock pot or dutch oven, add remaining water (5-6 cups) and Fistful of Hops along with the contains of the blender. Over medium high heat, bring mixture to a boil for 3-5 minutes; making sure the sugar and salt have completely dissolved. Remove from heat and add ice. Mix well and check temperature; should be about 36°F. Chill if the temp is warm. Once cool, add the ribs and use a plate to weigh them down, so that it is fully submerged. Let sit in the refrigerator for at least 12 hrs; allowing the meat to cure in the brine.


Heat smoker with your favorite smoking wood to 225 degrees. Smoke ribs for 3 hours. Wrap ribs in peach butcher paper or foil, and place back on grill for 2 hrs. Pull ribs off and let rest covered on the counter for 1 hr. Remove ribs from paper/foil and brush with 1/3 of the sauce mixture. Broil in your oven (or place back on grill) for 2-3 min per side or until sauce has caramelized. Let rest for 10 min, cut into individual ribs and serve.



For the Sauce:

Mix all ingredients in a saucepan, and simmer over medium heat for 20 minutes.





Sun King & Sugar Creek Malt Partner for Alrye'd Alrye'd Alrye'd

Wednesday, July 05, 2017


We love local partnerships like the one that Sun King and Sugar Creek Malt Co. have together! Sun King used rye from Sugar Creek in Alrye'd Alrye'd Alrye'd.  



Learn more about our partnership: