We will be closed on Sunday May 27th to give our employees a day off. Sorry for any inconvenience this may cause. Cheers!
We’ll be open from 2-8 on Christmas Eve for growler fills, pints, and a limited food menu. Your two friendly owners Arlyn and Steve are running the whole show.
We will be closed Christmas Day and New Year’s Day, but open regular hours otherwise.
Happy Holidays. Cheers!
Function Brewing Fall Beer Dinner
Tuesday, October 20th, 6pm
Menu will feature as much local produce and ingredients as possible.
Dinner (including beer pairings with each course) is $40 per person (does not include tax and tip)
1st Course – Sweet Potato Poblano Bisque garnished with Lime Crema and Spiced Pepitas and served with Yeasted Corn Bread Toast and Honey Butter
2nd Course – Salad of Winter Greens, Napa Cabbage, Celeriac, Apples, Pickled Brussel Sprouts, Walnuts, Pumpernickel Croutons, and Smoked Blue Cheese in a Creamy Pickled Pepper Vinaigrette
3rd Course – Paella-Spiced Spaghetti Squash Pancakes topped with Roasted Shrimp, Green Peas, Sauteed Arugula, and Housemade Chorizo Gravy
Vegetarian option – Paella-Spiced Spaghetti Squash Pancakes topped with Roasted Potatoes, Green Peas, Sauteed Arugula, and Housemade Soyrizo Gravy
4th Course – Persimmon Cake topped with a Orange-Milk Chocolate Ganache and Candied Kumquats
This event is limited to 40 guests, so please call 812-676-1000 to make your reservation!
January 22nd will be our first anniversary. To celebrate all the fun we’ve had, and all the great customers, we’ve got the following events next week:
On Tuesday, January 20th, we will be opening for a special anniversary beer dinner at 6pm. The dinner will be $50 (does not include tax and gratuity) and will feature five courses each paired with a different Function Brewing beer. The dinner is limited to 40 diners so early RSVPs are encouraged.
The menu will be:
First course: Plaintain and Capriole Goat Cheese Empanadas served with Coconut Curry Sauce
Second course: Cajun Spiced Shrimp & Local Potato Chowder served with Pickled Shrimp and Housemade Dill Crackers
Third course: Winter Salad of Kale, Red Cabbage, Arugula, Roasted Shallots, Pickled Fennel, Fennel Fronds, Dried Cherries, Pistachios, and Gorgonzola in a Cherry Thyme Vinaigrette
Fourth course: Hop-Brined, Malt-Breaded Chicken served with Smoked Gouda Grits and a Hop Hot Sauce.
Fifth course: Milk Stout Creme Brulee
On Wednesday, January 21st through Friday, January 23rd, we will be tapping a new beer each night at 6pm: on Wednesday it will be our Bourbon Barrel Imperial Porter; on Thursday it will be our Spiral Double IPA at 6pm; and on Friday, we will tap a firkin of Bearing English Bitter.
On Saturday, January 24th, starting at 8pm, we will host a 21+ anniversary party to celebrate our first year and all of the incredible customers who have supported us throughout it.