As spring slowly makes its fashionably late appearance, winter takes with it the heavy and hearty dishes we’ve come so accustomed to.
Liz Laughlin, head brewer at Rock Bottom Restaurant & Brewery in Indianapolis, takes a sip of her choice, a Cascadian Pilsner. Laughlin began brewing in Oregon in the early ‘90s. DN PHOTO TYLER STEWART
Jon Lang, one of Triton’s co-owners and head brewer, has spent the last year and a half enjoying complete creative control over the beers he makes. He founded Triton Brewing Co., after leaving his first full-time brewing job at Barley Island in Noblesville, Ind. DN PHOTO TYLER STEWART
Eaton rakes spent grains from what’s called the “lauter tun,” which is the where sugars are extracted from the grains. A local farmer picks up the used grains to feed to livestock. PHOTO PROVIDED BY TYLER STEWART
Senior photojournalism major Tyler Stewart makes a mushroom melt along with a gazpacho slaw and a side salad. Both the salad and and mushroom melt incorporate alcohol, such as a pale-ale beer and whiskey. PHOTO PROVIDED BY TYLER STEWART
