How do you describe Liter House?

Well, the crew today pins it as, “an Indianapolis brewpub focuses on classic German beer styles and Midwestern farm to table food mentality meets a German beer hall vibe.”

We are intrigued! 

Here’s more:

In German, the word Gemutlichkeit has a very loose translation. Germans use it to describe the feeling of warmth, friendliness, and good cheer. As a matter of fact, English has no direct translation for the word. Big Lug is the same in this way. It reminds you of something, maybe a dog, a grandparent, best friend, but a definition is hard, other words just don’t seem to capture it. 

The team at Liter House has dedicated themselves towards the goal of creating something bigger than just a brewpub. They chose their specific neighborhood because of its already established sense of place, embrace of new faces and accompanying beliefs, and the willingness to see others ideas through, even if there isn’t an exact English translation for it. 

So please, eat and drink. Be amongst friends, hopefully make some new ones. One constant for Gemutlichkeit is that it’s earned, not bought. It is earned through thoughtful food, professional beer, and the warmth and embrace inherently found in the people of Indianapolis.  

The Business of Beer
Monday, November 12, Liter House, 6 – 7:30 p.m.

Have you ever wondered why so many breweries choose to setup shop in Indianapolis? Or what sort of impact the beer industry has had on real estate across the city? How much money do you think Indy breweries have given back to their communities? How do breweries become rooted in and contribute to the unique cultures of the surrounding neighborhood?

Get answers to these questions and more at The Business of Beer: a community conversation on the economic impact of the beer business presented by the Meridian-Kessler Neighborhood Association. This event will feature a wide variety of experts in the beer industry including:

– Isaac Arthur, CODO Design

– David Bower, Upland Brewing Co.

– Drew Klacik, IU Public Policy Institute

– Eddie Sahm, Liter House – Big Lug – Sahm’s Restuarants

– Nick Servies, Scarlet Lane Brewing Co.

Join us for connecting and conversation at 6:30 PM complete with complimentary food and drink courtesy of Liter House. A moderated panel discussion will start at 7 PM and conclude at 8 PM after audience Q & A. Tours of Liter House will also start following the panel. Questions for our panelists can be submitted here.

This even is open to the 21+ public. No outside food or drink permitted.

Location:
5301 N Winthrop Ave Indianapolis, IN 46220

Hours:
Restaurant: Monday – Thursday
11:00AM – 10:00PM
Bar: Monday – Thursday
11:00AM – 11:00PM
Restaurant: Friday – Saturday
11:00AM – 11:00PM
Bar: Friday – Saturday
11:00AM – 12:00AM
Restaurant: Sunday
11:00AM – 9:00PM
Bar: Sunday
11:00AM – 10:00PM

Recipes: 

Smoked wings with Bourbon Cola BBQ

Brine Chicken wings in 1 C salt and 1 qt water for 12 hours 
smoke wings for 3.5 hrs

Cola and Bourbon BBQ sauce Ingredients

1 cup ketchup
1 Cup Whiskey 
1/4 cup Worcestershire Sauce
1 teaspoon garlic salt
1 cup Coca-Cola
1/4 cup brown sugar loose
1/2 teaspoon hot sauce

Directions

Mix all ingredients together in a saucepan over medium to low heat.
Allow to boil for about 5 to 10 minutes until reduced and thickened.
Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.

Wiener Schnitzel (Veal Schnitzel)

INGREDIENTS
Veal cutlets trimmed of any excess fat
Onion small grated
Black pepper fresh ground    
Kosher salt    
Flour for dusting    
Egg beaten    
Breadcrumbs breading plain for (make sure they’re either unsalted or lightly salted)    

STEPS
Put a cutlet down on a solid surface then cover with a double layer of plastic wrap. Using a wide mallet (I just use one out of my tool box) or a heavy bottomed pan, pound the meat evenly until about 1/8″ thick all around. Rub some of the grated onion into both sides. Repeat with with the other pieces.
Salt and pepper the cutlets (go easy on the salt, the meat is thin and the breadcrumb may already have salt) then dust them in flour. Get 2 shallow bowls ready, one with the beaten egg and one with some breadcrumbs. Dip the meat into the egg first making sure you cover every bit of the cutlet, then put it in the breadcrumbs. Get some breadcrumbs both above and below the cutlet then use your hand to press the breadcrumbs into the meat. you should have a nice even coating of breadcrumbs with no “bald spots”. Repeat with the rest of the cutlets.

In a heavy bottomed frying pan, heat about 1/8″ of oil until hot (you can test by dropping a breadcrumb into the oil, it should sizzle and float to the top quickly). Fry 1 or 2 cutlets at a time (depending on the size of your cutlets and pan). Wait till you see the edges turn golden then gently flip it over using tongs and fry till the other side is golden. Get a plate or wire rack with 3 layers of paper towels ready and transfer the cooked cutlets to the paper towel lined plate as they finish.
Serve immediately with some capers and a wedge of lemon.

Latke with dill creme fraiche and American caviar
Ingredients:
8 eggs
8 tablespoons all-purpose flour 
1 teaspoon baking powder 
2 teaspoons salt
1 teaspoon pepper
12 medium potatoes, peeled and shredded 
2 cup finely chopped onion
1 cup vegetable oil

1  In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion. 
2  Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels. 

To learn more, visit www.literhouse.com.