23 Jul Region Brewery Feature: Byway Brewing Company
By Kristina Traxler
It seems like each time I come home to the beloved Region, there’s another brewery or brewpub popping up. Lucky for me, I get the chance to try something new each and every time I’m around.
My most recent trip took me to Byway Brewing in Hammon, Indiana. It’s incredibly easy to find—right off Kennedy Avenue—considering there are very few buildings in the area. The huge warehouse building, full windows, and spacious patio catches your attention immediately. Upon entering, you have your choice of several tables, picnic benches, and of course the spacious bar.
My group went for dinner and I met up with them for drinks, but man did I miss out. Although the food menu seems to have fairly simple dinner options, the quality is unbelievable. The burger and poutine—which I was able to snag photos of—both looked and tasted incredible. I was impressed by the inclusion of kid-friendly dinner options like mac & cheese, which makes it a great place for the entire family (something unique in breweries).
Currently, Byway produces five year-round brews. I got my hands on the Oat Street, a smooth sweet stout, and Scottish Right, a caramel blend of deliciousness. Both were great compliments to the savory and salty fries that I was snacking on. Aside from their yearly productions they also have several new releases and beers on deck. You can stay fully updated on what’s on draft or what will soon be offered on their website. On July 16th they released V for Vienna, a lager that I’m still eagerly waiting to try.
Byway is putting their beer on the Indiana map. The Indiana Brewer’s Cup Competition awarded them with Gold Medals for Scottish Right and ChIPA, as well as Best in Show for their Oat Street stout. The word on the street is they’re going to be canning their beer in the near future, so I am definitely keeping a lookout.
As much as I love Indiana beer, since it allows you to branch out and try so many new places, I have a feeling this will be a Region staple that I will continually go back to.
Cheers,
Traxler
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