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Brugge’s Miller Prepares for Beer and Bites
Ted Miller, beer master behind Brugge Brasserie (1011 E. Westfield Blvd., 317-255-0978), is known for his “mad science” intellect and passion for creating outstanding esoteric beers around the world. He has created beers and built microbreweries in places like Seattle, Hong Kong, the Caribbean, Mainland China, and Taiwan. But because of his Indiana ties, he moved back in the early 2000s and has lent his knowledge to countless students of beer and brewery start-ups since. After generously sharing his talent and experience, Miller decided it was time to expand his own business. So he is changing addresses again. This time, however, he is sticking to Naptown and keeping Brugge as-is.
Miller is in the process of moving his Terre Haute-based brewery into the Chatham Arch neighborhood just South of Massachusetts Avenue at 602 N. Park Avenue. He is also creating a (truly) beer-friendly restaurant in the space next door with family friend Greg Hardesty of Recess and Room Four (4907 N. College Ave., 317-925-7529). Miller will serve beers that correspond to Hardesty’s menu. “We’ll plan far in advance to make sure we’re building flavors together from the beginning,” says Miller. Pairings will be affordably priced (no entrees above $32).
On the brewery side, Miller will increase production of his Belgian-style beers from Brugge Brewery, and he will add a new line that includes American-style beers and even a variety of cooking and mixing vinegars (something he fell in love with in Asia). Though fans can expect increased distribution around restaurants, bars, and liquor stores in Indianapolis, they should not expect the two-drink limit on Triple de Ripple to go away. He’s just trying to save the masses from those pesky post-beer headaches.
Fun fact: This is not the dynamic duo’s first time collaborating on the subject. In 2007, the two contributed a beer and food pairing for author Lucy Saunders’ book, The Best of American Beer and Food.