In 1990, when owners John and Nancy Hill opened Broad Ripple Brewpub in Indianapolis – said to be the first-ever brewpub in the state – Samuel Adams had been the most exotic option for local beer drinkers. By 1996, the pub had hit its stride. Folks come for the beer, but the surroundings and above-average pub food make them settle in for the evening. Dark woodwork, a distressed tin ceiling, a grandfather clock and the cozy fireplace create an English pub atmosphere. Unlike practically every sports bar in existence, there's just one television on the premises – you can actually have a conversation without shouting. There are eight to 10 beers on tap, two of which are cask-conditioned (brewed with live yeast and matured naturally to produce a richer-tasting beer). Some ales are brewed seasonally – light Lawn Mower in the summer, dark Wee Alec Heavy in the winter – but most of the pub's standards are available year-round. E.S.B. (Extra Special Bitter) is sharp and aromatic; the IPA is bold and highly hopped. Loyal drinkers don't just drink at the pub; they buy a growler to take home. (A growler equals a half-gallon glass jug. Bring it back, and save a dollar on the refill.) Broad Ripple's food stands up nicely to the excellent ales. Try the beer cheese with fresh bread, the peanut sesame chicken pasta or the shepherd's pie. Or go hardcore and get the Scotch eggs: boiled eggs, wrapped in sausage, deep-fried and served with ranch dip. Reservations not accepted. Full bar. Serving lunch and dinner Mon–Sat, late lunch and dinner Sun. Voted Best Brewpub in the 2008 Nuvo readers poll.