Growlers, growlers, growlers……Now available!

Sorry it took so long, but we feel our lazy brewer (the one behind the keyboard) has finally got a handle on production. So, get your to-go beer whenever we’re open.


Thanksgiving Hours and FREE Hot Chocolate

Special Thanksgiving Week Hours
Wednesday 11/26 and Thursday 11/27 closed
Friday and Saturday 11/28 & 11/29 open 11am-midnight
Sunday 11/30 open 11am-9pm

All Thanksgiving Weekend long we will be giving away Free Hot Chocolate (dine in only) to help keep you warm. Visit us before or after the lighting of the canopy or just take a break during your downtown shopping and stop in for some warm, chocolate-y goodness.

Soup Recipe

Thanks to everyone that participated in the Bloomington Farmer’s Market soup tasting this morning. Sorry we ran out of recipe cards, but as promised, here it is:

Function Brewing Thai Yellow Curry Vegetable Soup

Serves 4-6

Curry Paste
3 serrano chile peppers (more or less for desired spiciness), diced
1 medium shallot, peeled and diced
1 head of garlic cloves, peeled
2 inch piece galangal (approx 1 to 1.5 oz)
1 inch piece ginger (approx 1.5 oz)
½ tsp ground coriander
3 stalks lemongrass (use only tender inner core, discard rough outer stems), minced
1 Tbsp ground turmeric
½ Tbsp curry powder
1 Tbsp minced cilantro leaves/stems

5 cups mixed vegetables, chopped (we used local sweet peppers, green beans, sweet potatoes, and kale)
3 Tbsp neutral cooking oil
4 cups vegetable stock
1 13.5 oz can coconut milk
6 Tbsp brown sugar
4 Tbsp white vinegar
Salt to taste

Pulse all curry paste ingredients in the bowl of a food processor until a paste forms. Heat cooking oil in a medium stock pot over medium-high heat for one minute. Add paste and briefly saute it in the oil until aromatic (approx 1-2 minutes). Add the mixed vegetables and briefly saute for an additional few minutes. Add vegetable stock to pot. As soon as the stock begins to boil, turn heat down to med-low and allow to simmer until all vegetables are tender. Remove soup from heat and stir in coconut milk, vinegar, sugar, and salt. Suggested garnishes: toasted cashews, sliced scallions, cilantro leaves, and/or thai basil leaves.

Opening Early for Lunch

In honor of Lotus World Music Festival right in our “front yard,” we are opening early for lunch tomorrow (Friday, September 19th) at 11am. Otherwise, normal hours apply. Cheers!