25 Aug Brewing Beyond Beginnings: Windmill Brewing Celebrates One Year
By Jennifer Stojanovich & Noah Amstadter
In early 2015, Indiana on Tap’s Logan Miller published a series of pieces taking readers behind the scenes as Dyer’s Windmill Brewing developed its business and progressed toward opening its doors.
Like any new brewery, the progress doesn’t stop when the first beers are poured. We caught up with Windmill this past Saturday, August 20th, as the brewery celebrated its one year anniversary.
The anniversary party featured a simple streamlined process at the door where patrons’ IDs were checked, tokens were purchased to be exchanged for beers, and glassware — including a special anniversary glass — were sold. The tap room was of course packed, so we headed into the brewhouse where tables were set up along with a Region favorite food truck, Sizzlebox.
Beers on tap ranged from 4.7% abv Mira red, to barrel aged specials tapped specifically for the party. One of the featured beers, our favorite, was a red wine barrel aged Belgian Quad called Friesian Draft. Clocking in at 10%, this beer is a collaboration with nearby One Trick Pony (just over the border in Lansing, IL), whose original equipment is currently Windmill’s brewhouse. Windmill also brought out another new barrel aged beer, Bourbon Barrel Aged 40 Hulking Giants imperial stout. Everyday favorites were of course available too, including Pale Dutch Boy, Single Double Tripel, and Against My WILL.
We spoke with co-owner Justin Verburg about Windmill’s first year. During these last 12 months, Windmill amped up nearly every aspect of its business. The taproom is now open six days a week, serving a full selection of beers from a raspberry wheat to stouts. Based on the full house for the anniversary party, Windmill has attracted plenty of fans. Fortunately, Dyer’s unique three beer per day limit has not affected business. As Justin noted, no one really needs more than three beers to have a good night and enjoy his or her visit.
Recently, Windmill released its first batch of 12 oz. cans in six packs, Pale Dutch Boy pale ale. Justin explained that he purchased his canning line from Diebolt Brewing in Denver via ProBrewer.com. This partially automated system allows them to use the beer fan favorite can to package their beer for the buying public. Coming next in cans will be Mosaic Tessellation saison and Single Double Tripel, a hoppy Belgian tripel.
As shown with the special releases for the party, a small barrel aging program has also started. Another local company has a hook up for barrels that enabled Windmill to amass an impressive collection bourbon, wine, and even tequila barrels in the corner of the brewhouse. We’re really looking forward to the tequila barrel aged beer since it’s a bit different than what others are doing.
Currently, Windmill’s food offerings are limited to having a frozen pizza tossed in the pizza oven in the brewhouse. Hopefully coming in the future will be an onsite kitchen, Justin’s next plan for the taproom. For right now, local food trucks are at the brewery some nights. There are also local food establishments whose food is more than welcome, in addition to also having a pizza delivered.
With their first year completed and now already in the second, it looks like Windmill has plenty of plans for continued success. Can’t wait for the anniversary party next year!
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