Pub Phone: (219) 922-4425, Brewery Phone: (219) 922-3565

Wed thru Fri 4pm – midnight, Saturday 12 – midnight , Sunday 12 – 10pm

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Three Floyds used to be brewery. Just a brewery. Known for their unabashed all-hops-forward attitude for making big, bitter beers. The original three Floyds (Nick, Simon, and Michael) made beer that was "in-your-face" and appreciated... no.... worshiped by craft beer lovers seeking the perfect hops kick. Three Floyds attracted a following of hop heads who came from all over the States for releases of experimental recipes, many of which have developed a fanatical following. (see Mark Mahon's 2005 article on the Dark Lord release.) But, with an instantly successful brew pub now fused to the brewery, Three Floyds is now much more than a brewery, it is a hop Mecca.

Some microbreweries keep the brewing separated from the drinking. Not so at Three Floyds. One of the first things you'll notice as you pull into the parking lot is that the complex is first and foremost- a brewery. Beneath a large water tower and set among various industrial buildings, its brewpub is nestled nicely and unpretentiously next to the loading dock that is beer traffic central. No strip malls, no busy streets, and no hype. The brewpub looks and feels like an addition to the brewery. Not the other way around.

The first thing I noticed when entering the brewpub was a strong floral hop aroma. It got stronger and weaker... and stronger, as people moved about. A typical brewpub mixture of folks surrounded the bar and occupied the tables. I ordered a snifter of Bob Da Broot. Barnaby, one of the 5 brewers, led me and about 8 other beer-toting patrons to the brewery, where the smell of hops and barley nearly knocked us over.

Three Floyds beers are well known in the Midwest; among them Alpha King, Pride and Joy, and Robert the Bruce. The beer is brewed entirely from water, yeast, hops, and malted barley- kilned on site. Bags of barley reached nearly ceiling-high and huge boiling kettles, fermentation vessels, and kegging equipment line the walls. Three Floyds has their own bottling line along the west wall, which allows them to get beer to the consumer fresh and without delay. Hop heads delight when seasonals can be purchased directly from the brewery on the day of bottling. Barnaby explains that Three Floyds started small, in a garage of sorts, and despite enormous demand remains small, occupying the same building they moved into in 2000.

Three Floyds beers aren't cheap. But they're worth it. You can be assured that each quaff is babied every step along the way. Quality control through careful cleaning and dispensing is one of the things they pride themselves on. But that doesn't mean you're going to get beer for babies. Three Floyds makes beer with attitude. The Bob Da Broot is a strong Scotch ale that was smooth as silk, deeply malty, and warm in the stomach (9% ABV). I followed with a lighter colored beer, The Dreadnaught, which although also heavy at 9%, stands apart with an intensely peachy/fruity hop aroma that is particularly noticeable following the swallow. A small taste of Broodoo revealed a similar hop intensity. Other beers you can get at the brewpub (but probably not at a store); Drunk Monk Hefe Weisen, Thulza Doom 8%- with apricot notes, Peachball- their Gumballhead aged over a year on hundreds of pounds of peaches, and Merciless Minger ESB (8%), "only" 50 IBU's with a healthy dose of Progress hops. Click here for the current line up of beers on tap.

The brewpub exudes Three Floyds renegade attitude- from the colorful pink and greens on the walls and in chalk (and in lights) that match their beers, to the uniquely unique showing of "B movies" in black and white on a wall next to a giant Gumballhead label. Unbashful, many beer competition medals line the walls, framed and remind of Dracula for whatever reason. The brewery can be viewed through a large picture window, but Three Floyds isn't shy about giving tours on the fly. If you have enough interest and can wait for Barnaby to get a chance, you can walk through the door in the pub and into the brewery and see the yeast hard at work. Unlike most brewpubs, beer flies from behind the bar not only in snifters, bowties, and pints- but also in growlers, cases, and 22 oz. bomber bottles. Again, at 10-15 dollars per 22oz bottle- these beers aren't cheap "to go." But they can't sell them fast enough which is a testament to Three Floyds uniqueness for filling a niche for complex and intensely crafted beers.

The Pub menu is more extensive than is currently listed on the Brewpub website. As I looked around I noticed that the portions were plentiful. I ordered the Rueben sandwich which came with a heaping of their wonderful, thin grilled fries (missing from the online menu). Fries can be also ordered in a cone with a selection of sauces, similar to the Brugge Brasserie... although they have better fries, yet fewer sauces... everything's a trade off.

Three Floyds Brewpub should be on everyone's "must experience" list. Now that I can scratch it off mine, I'll have to add it to my "must experence again, very soon" list.

Food, Family, and Three Floyds Brewpub

Awards
Great American Beer Festival
2007- Silver - Gorch Foch Münchner Helles
Indiana State Fair
2006 - Gold - Pride & Joy
2006 - Gold - Gumballhead
2006 - Silver - Dark Lord
2004 - Gold - Bourbon Barrel Aged Stout
2003 - Silver - Behemoth Barleywine
2003 - Silver - Ol Dread Strong Ale
2003 - Silver - Dreadnaught IPA
2003 - Silver - Alpha King
2003 - Silver - Pride & Joy
2003 - Silver - Robert the Bruce
2002 - Best of Show - Dreadnaught IPA
2002 - Gold - Behemoth Barleywine
2002 - Silver - Alpha King
2002 - Silver - Rabid Rabbit
2001 - Gold - Amber (American Brown)
2000 - First - Behemoth Barleywine
2000 - Second - Amber
Rate Beer
2006 - 2nd best beer in the world - Dark Lord Russian Imperial Stout
2006 - 8th best beer in the world - Dreadnaught Imperial IPA
2006 - 2nd best brewer in the world
Chicago Beer Society Chicagoland Brewpub Shootout
2006 - Favorite Brewery
2006 - Favorite Beer and Food Pairing
2005 - Favorite Brewery