Beer, Food and Rock & Roll: A Tribute to HopCat Broad Ripple’s Impressive Debut

By Adam Schick of Indiana On Tap

Broad Ripple Village in Indianapolis welcomed a new addition to its already large collection of bars and restaurants on August 16th with the opening of HopCat, a taproom and restaurant at the corner of College and Broad Ripple avenues. A relatively small Midwestern chain (with other locations in Ann Arbor, Detroit, East Lansing, and Grand Rapids, MI), the grand opening was met with a large amount of fanfare and excitement, with 100s of patrons lining up several hours before they would first open their doors to the public. Indiana On Tap gave myself and a guest an opportunity to check out the new location the night before at a VIP opening for friends and family, and dining and drinking amongst employees from breweries across the state as well as (you guessed it) friends and family, we came away with bellies full, thirst quenched, and a very positive first impression of what should be a new destination in the city.

The invitation-only opening on the 15th was slated to run from 7:00 – 9:00 PM, but by the time we arrived at 6:45, HopCat was already rolling (and I suspect they remained open past 9:00, to the joy of the patrons that still packed the room as we left). The physical space of HopCat is impressive in and of itself: two large bars with more tap handles than you can shake an empty pint glass at (they also serve liquor and wine), with plenty of seating variations, from tables to booths to high tops. It has the intended air of a rock and roll club, the kind you would expect to see a band at on the LA strip in the mid-1980s – black leather booths, dark wood furniture, and low lighting, with Joan Jett & the Blackhearts serenading you and the bathroom walls lined floor to ceiling with covers of old Rolling Stone magazines.

We pulled up to our table after grabbing some swag on the way in (one can never have too many coasters or stickers), and went right for the beer list, ready to be wowed. Even though they were serving and pouring from a selected menu, the variation was still surprising. Of the 30 beers on tap for the event (they normally have around 130 [!!!!!!] different craft beers on draught), I could claim only having five of them prior. Also impressive was their selection of breweries not usually available in your normal Indianapolis bar, with beers from Taxman Brewing Co. (Bargersville, IN) and New Albanian Brewing Co. (New Albany, IN) sitting alongside the state’s heavy hitters like 3 Floyds, Upland, and Sun King. 

I ordered a Black & Bluegrass, a Belgian-style spiced Ale from NABC, a first for me, with my friend Brady Abel grabbing a Weizengoot from Bier Brewery (Indianapolis, IN). We paired our beers with a starter of their “Crack Fries,” which we loaded with warm beer cheese sauce, jalapenos, onion, and cherry smoked bacon. The fries stood out on their own, as I would find later with my entree, but this appetizer would be enough by itself to bring me in. I can’t definitively say the world would be a better place if everything were topped with warm beer cheese, but for a moment these fries sure made it seem like a possibility. 

The fries went fast, as you would imagine anything topped with beer cheese and bacon would, and it was time for more beers and maybe some dinner. Brady ordered a Lost River Blonde Ale from Cutters Brewing (Avon, IN), while I opted for Taxman Brewing Co.’s The Standard, a Belgian-style Abbey Blonde. I first came across Taxman Brewing at GnawBrew 2014 with Jon McNabb and I am very excited for the exposure being featured at a place like HopCat will get them and the other breweries starting to expand through the state.  

I paired my beer with their “Damn Good Fish Sandwich,” a rather large-portioned piece of a spicy house blend seasoned tilapia on a brioche bun with choice of veggies and a house-made tartar sauce; mine came without the sauce, which I’ll chalk up to a combo of them being busy and it being their first night open, but truly the sandwich was delicious without it. As good a fish 
sandwich as you’d find anywhere, I’d later tell Brady, who ordered a “Bar Zee” burger, topped with pickled jalapenos, more cherry smoked bacon, and more beer cheese. 

The burger and fish sandwich, much like the loaded fries, did not stick around our dinner party very long. A place with a beer selection like HopCat’s could probably get by with making food that could be called “just ok;” HopCat’s food though should stand out as much as their impressive beer selection, making it more than a place to just grab a beer at. Their full menu includes the pub-favorite fish and chips, large salads, and plenty of vegetarian options, with a monthly rotating ice cream pie (the ice cream is made in house with beer). They also feature a large brunch menu for those looking to get an early start to their day.

Parents can also bring their children in before 10:00 PM; they don’t feature a specifically designed children’s menu, but options like their Killer Mac & Cheese and their grilled cheese sandwich are sure to leave stomachs young and old happy. The ambiance was lively and the music constant, but it never got so loud that you wouldn’t be able to have a conversation with the persons next to you. 

For dessert we opted for one more beer, a Hair Trigger IPA from Quaff On! Brewing Co. (Nashville, IN) while noting that, even as the opening was supposed to be winding down, patrons were still filing in and saddling up for more beer and grub.

I sincerely hope HopCat continues this momentum as I believe it provides a unique service to the Broad Ripple area and Indianapolis as a whole – an inviting restaurant focusing on sharing with its patrons as many Indiana craft beers as possible. Their mission for the Broad Ripple location, to be “both a neighborhood gathering spot and a magnet for craft beer lovers,” seems ready to be recognized. 

So, take my recommendation to visit HopCat. Come thirsty and hungry, and I’m sure you’ll leave as satisfied and eager to return as I am. 

Residing in Indianapolis, IN, Adam Schick is a Content Contributor for Indiana On Tap. You can contact him at aschick11@gmail.com.