The Brugge Brasserie is the beerchild of renowned brewer Ted Miller (pictured at right). Ted recently returned from several projects in Asia to found the establishment with family and friends including high school classmate and ER actor Abraham Benrubi. The pub faithfully combines Belgian beer brewed on the premises with European delicacies including crepes, moules & frites (mussels and french fries), Mitraillettes (french bread sandwiches), stews, sausages, and even oysters on the half-shell. There is a variety of seating to give excellent views of the brewery, bar, and even a chef's bar where you can eat overlooking the kitchen.

Indiana beer is fortunate to provide the first interview with the master himself, Ted Miller:

IBDC: The Brugge Brasserie is definitely unique. Can you tell me how the project was conceived?

Ted: We identified that the Belgian thing is probably next on the beer horizon. To us beer geeks, the Belgian thing is old hat, but many are just discovering the magic.

IBDC: You couldn't have done this yourself- tell us how family and friends came together to make this project work

Ted: I owe everybody around me the world. My wife has been the best. She had the vision for the design which turned out pretty damn cool. She held the fort down at home the whole time with the kids. She headed up the painting crew. She does the books. She is tough as nails. Thanks Shannon. Honestly, our family and friends came out en masse to help. My father in law is a complete bad-ass and I admire him so much and he just came in and rocked on everything he touched. My mother and brother have been huge assets as well. I can't thank everybody enough and you all know who you are. Props to Dave Allee from the Jazz Kitchen who came in opening night to help in the kitchen.

IBDC: What beers do you currently have on tap? What is planned for the future?

Ted:

• Continental Pilsner - balanced - vanguard/saaz
• Belgian Pale - little brother of that incorrigible Tripel of ours
• Wit - extremely dry example. I thought since many of our beers had a readily identifiable element of sweetness, we needed something a bit dry.
• Tripel - my word this thing is popular. I had thought it would appeal to beer geeks, but the crowds seem to like it quite a bit - this will definitely run out soon

IBDC: What is the significance of each of the tap handles?

Ted: Our manager, Kelly O'Hara has a very talented brother. Brendan, who gave them to us as a gift. I can't very well explain each tap in this sort of forum, but if you come in I will go over each and it's significance

IBDC: I heard the large brass table near the entrance is part of the brewery. Is this true?

Ted: It's copper and that is half true. It was part of a combi tank which includes a mash tun and a hot liquor tank in one neat little tank. We often use these sort of tanks to reduce the footprint in a pub. It was too tall for us so we cut the hot liquor tank off of the bottom and thought it would make a hell of a table base. It is still useable, but we probably won't because it would get rather warm.

IBDC: I noticed patrons can eat at a "chef's bar" overlooking the kitchen. What inspired the design of the restaurant?

Ted: The exposition kitchen is very "creperie". We also want to put a large amount of our efforts into the food and putting it smack dab in front helps us to drive that message.

IBDC: You currently are working on projects in Asia. What are your future plans?

Ted: 2015 IPO and retire to the Caribbean ;-)

IBDC: The Tripel is definitely your boldest beer. Tell us more about it.

Ted: Tripel de Ripple - as it is affectionately being called - is one glorious chalice of barley juice. It will quietly come around a corner and smack you upside the head, so take caution. I had to accelerate it a bit and was worried early on that we might find it a very phenolic example, but it turned out quite well and settled in to its own. I get loads of vanilla and pears. This will be gone first and I'll get back in the brewery Monday to brew more.