Liam McDonald is the pub brewer for Jackie O's Pub and Brewery in Athens. Jackie O's -- consistently ranked as one of the top 100 brewers in the world by Ratebeer.com -- operates both a brewpub and production brewery. As a side, if you'd like to meet McDonald and talk beer, he will be at a Jackie O's tasting from 6 to 8 p.m. Jan. 27 at Rozi's Wine House in Lakewood.
Question: Why did you become a brewer?
Answer: I started off brewing at home, like most brewers do, and really loved it. Also, at that time, I was working at Rozi's Winehouse in Lakewood, which helped further my enjoyment of being part of the beverage industry. I think it is the common dream for just about everyone, no matter the industry, to make a living doing something you love. For me, pursuing a professional brewery job seemed like the next logical step.
Q: What has been the highlight of your brewing career so far and why was it so special? (Maybe it's been a beer that you brewed, an award that you won, an idol you've met ...)
A: It is hard to say exactly what the highlight of my brewing career has been. It is definitely fun and humbling meeting veterans of the brewing industry at festivals and conferences, but I think my favorite experiences have been right here in Athens at Jackie O's. I feel very fortunate to work with all the talented people that I do.
Every day is a learning experience: From brewing techniques, running a successful business and even the treatment of employees. I'm lucky to work in the brewpub atmosphere, too. I love creating something that brings joy to others, and being able to observe that in my workspace is very fulfilling.
Q: What advice can you give future brewers to be successful?
A: My advice to future brewers is to never stop learning, and never stop experimenting. Your goal has to be to make the best beer possible and to always keep improving upon it. Never be too proud to ask questions. There is so much knowledge in the beer industry, and most brewers are more than happy to offer as much help as they can.
Q: What's your best-selling beer and why do you think it's so popular?
A: This is a toss up. I'd say, at the moment, it is between Cool Beans and Kinda Fuzzy. Kinda Fuzzy is our peach and apricot wheat ale that is loosely based off of our popular production beer, Razz Wheat.
Cool Beans, on the other hand, is a golden ale conditioned on coffee beans. Every batch gets a different type of coffee from different roasters in the Athens area, as well as roasters from around the state of Ohio.
Both of these beers appeal to seasoned craft beer drinkers and newcomers to the industry, alike. They are very approachable, low ABV, and offer a little something out of the norm that most people wouldn't expect in their beer.
Q: Which beer -- any beer in the world -- do you wish that you created/invented/brewed and why?
A: Unfortunately, this is another toss up... I'd have to pick either Old Milwaukee or Columbus Brewing Co.'s Bodhi. The people in the macro brewing industry have it down! It is wild how consistent they can be with every batch of beer they produce. Consistency is key. All brewers strive for it, and it is very difficult getting the same exact product batch after batch. I definitely have a lot of respect for macro breweries in that regard.
On the other hand, Bodhi is a killer imperial IPA. Columbus Brewing Co. definitely knows how to brew great hoppy beers. While I was homebrewing, I used to tell myself that if I could brew a beer as good as Bodhi, I could have my own successful brewery. A few years have passed and my focus has shifted, but there's still a part of me that wishes I brewed that beer.
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Wolf’s Ridge Brewing Co. is going all out to celebrate the second anniversary of its taproom.
The Columbus brewery will offer 40 of its beers on draft and four barrel-aged beers in bottles during the Jan. 28 party, which begins at 9 a.m.
Brewer Chris Davison is tapping some of the specialty beers hourly throughout the day to make sure that they are all available and to keep things interesting for people.
He laughed when asked how difficult it is to produce so many brews for the special event.
"We're still not done," Davison said. "I still have five or six kegs to infuse over the next few days."
The beers will include Dire Wolf Batch #1, which was made to commemorate the opening of the taproom in 2015. There's also a purple version of Driftwood IPA. Davison put red cabbage in the beer to give it the purple color.
"It'll be a fun, wacky beer to have," he said.
Here’s the rundown of drafts:
• Clear Sky Cream Ale
• Clear Sky Lemon Meringue
• Clear Sky Loops
• Clear Sky Daybreak
• Snow Cone Whole Cone Mosaic Pale Ale
• Howling Moon DIPA
• Earthrise East Asian IPA
• L’Abondance Saison
• Sustinator Doppelbock
• Parti-gyle Porter
• Dire Wolf (2017)
• Dire Wolf Batch #1 (2014)
• Dire Wolf One Line
• Dire Wolf Rum Line
• Sherry Barrel Dire Wolf
• Port Barrel Dire Wolf
• Canis Mexicanus
• Gold Legacy Golden Wild Ale
• Clear Sky Creamsicle (Nitro)
• Clear Sky Cinnamon Toast Brunch
• Driftwood Session IPA
• Earthrise IPA
• Florida Moon Citrus DIPA
• I ♥ U, U ♥ Me (Happy Family IPA)
• Bourbon Barrel Dire Wolf
• (Cask) Dire Wolf Nibbler
• (Cask) Vanilla Cacao Sustinator
• (Cask) Lemon Rhubarb Hefeweizen
• (Cask) Double Dry Hopped Snow Cone
• Bourbon Barrel Dire Wolf One Line
• Coconut Howling Moon
• Clear Sky Coconut Cream Pie
• Rum Line with Cacao Nibs and Vanilla
• Gin Barrel Gold Legacy
• Sherry Barrel Dire Wolf with Vanilla Bean
• Bourbon Barrel Yub Nub
• Bourbon Barrel Coffee Joy
• Clear Sky Key Lime Pie
• Bourbon Barrel Coffee Vanilla Dire Wolf
The following bottles also will be available for sale:
• Dire Wolf Rum Line: rum barrel-aged with One Line espresso beans added.
• Sherry Barrel Dire Wolf, aged in a French oak Sherry puncheon.
• Port Barrel Dire Wolf, aged in a California port wine barrel.
• Bourbon Barrel Dire Wolf.
For more details, including specifics about the bottle release format, click here.
Land-Grant Brewing Co. will release its second hockey-themed seasonal beer, Misconduct Imperial Rye IPA, starting at noon Sunday (Jan. 22) at its Columbus tasting room.
Misconduct is the older brother to Goon Strong Pale Ale.
"We decided that with a name like Misconduct, this beer needed to have aggression behind it," brewer Justin Reik said in a news release.
Land-Grant said it used two types of rye along with Vienna, Caramel and Victory malts "to give the beer a spicy and more complex malt profile than one would generally find in a hop forward imperial IPA."
Misconduct will be available on draft and in cans. The first 50 patrons to buy a six-pack also will receive a limited-edition collector's card.
The beer will be available on draft and in six-packs in grocery stores and specialty retailers throughout Central Ohio beginning Jan. 30.
The event, which takes place from 2 to 6 p.m. March 4 at Windows on the River in Cleveland, will showcase more than 50 Ohio breweries, with an emphasis on winter, limited-edition and high-gravity beers. The beer list will be announced in February.
This year’s participating breweries are:
Bad Tom Smith
The Brew Kettle
Brick and Barrel
Butcher and the Brewer
Tickets are $45, which includes tasting tickets for 40 two-ounce samples and a souvenir glass. For more details or tickets, click here.
The Green bar and gastropub will host a DuClaw tap takeover and visit by brewery founder and President Dave Benfield at 6 p.m. Jan. 26. Benfield will be in the area for the fourth annual Cleveland Winter Beerfest.
"We are excited and proud that Dave heard about our gastropub and chose to spend the evening with us to talk beer," Caston & Main co-owner Ron Robinson said.
Caston & Main will offer 865CC Coffee Stout, Bare Ass Blonde Ale, Devil's Milk Barleywine Style Ale, Mysterium Belgian Spiced Ale and, of course, Sweet Baby Jesus!, along with special foods prepared to pair with them.
The event is free to attend. There also will be DuClaw swag to be given away.
Here are some interesting Ohio beer stories:
-- 13abc in Toledo reports on how breweries are popping up in Ohio's small towns. "Specialty works anywhere," North River Brewing Co. co-owner Mel Michelson says. To read the full story, click here.
-- Cleveland.com reports on the Feb. 2 opening of Brim Kitchen + Brewery, a new brewpub in Willoughby. One of the owners, T.J. Reagan, is the original founder of the nearby Willoughby Brewing Co. To read the full story, click here.
-- The Toledo Blade profiles the new Upside Brewing Co. inside the J&G Pizza Palace in Sylvania. “I love the brewing process and creating recipes,” brewer Nick Dallas says. “I try not to go into anything blind, but this is turning out better than I thought. We’ve had more customers coming in to drink the beer than I thought.” To read the full story, click here.
-- Cincinnati.com profiles the new Queen City Brewery of Cincinnati in Blue Ash. To read the full story, click here.
-- The Dayton Daily News reports that the Wandering Griffin Brewery & Pub in Beavercreek has expanded its menu and hours. To read the full story, click here.
-- The Raging Hop profiles the new Rivertown Brewing Co. production facility and restaurant in Monroe. "The taproom and restaurant space is huge, with warming wood accents mixed with an industrial feel. You can’t help but feel like you just got home when you walked in," the website says. To read the full story and check out photos, click here.
-- The Gnarly Gnome reports on Fibonacci Brewing Co. in Cincinnati kicking off its employee collaboration beers on Friday. (Jan. 20) The first one is a Belgian-style IPA. To read the full story, click here.
-- The Columbus Dispatch offers a short preview of the Columbus Winter Beerfest, which takes place Friday and Saturday at the Greater Columbus Convention Center. To read the preview, click here.
-- Drink Up Columbus reports on the Ram Restaurant and Brewery in Columbus debuting four beers this week. To read the full story, click here.
-- Drink Up Columbus profiles 29 Brewpub and Wood Fired Pizza in Marion. "Owners David and Missy Meddings had long been the owners of a specialty bakery called Ta Die For Gourmet Cupcakes when in January 2015 they combined brewing and baking with the opening of the 29 Brewpub," author Bill Babbitt writes. To read the full story, click here.
-- WCPO reports on how Prohibition crippled Cincinnati's brewing industry. "A 1918 report released by Mayor John Galvin predicted Prohibition would lead to the city's financial ruin, that its businesses would lose $60 million in revenue a year, that property investment would plummet by $15 million a year and property rental revenue would decline by $1.25 million," the television station says. To read the full story, click here.
-- Variety reports that Anheuser-Busch InBev is going to stick with the basics when it comes to the brewery's Super Bowl ads. "Do not expect celebrities. Do not expect epic things," vice president of marketing Marcel Marcondes says. To read the full story, click here.
Tickets are on sale now for the 11th annual Glass City Beer Festival.
The event, set for 7 to 11 p.m. March 3 at the Lucas County Recreation Center in Maumee, will feature more than 50 craft breweries and 230 beers. There also will be food and live music.
VIP tickets, which get you in at 6 p.m., are $50 in advance and $55 at the door. There will be special beers and complimentary food for VIP ticket-holders.
General admission tickets are $30 in advance or $35 at the door.
Tickets may be purchased at customer service desks at either Toledo Anderson’s stores after Feb. 5. They also are available now online at glasscitybeerfest.com.
Proceeds support the programs and services of Camp Courageous/The Arc of NW Ohio and the Northwest Ohio Hemophilia Foundation. Camp Courageous/The Arc of NW Ohio serves individuals with developmental disabilities. The NWO Hemophilia Foundation serves those affected by bleeding disorders.
For more details or tickets, click here.
Seventh Son Brewing Co. has big, big expansion plans this year.
For starters, the Columbus brewery is expanding its physical footprint, adding about 16,000 square feet of space.
But wait there’s more!
That new space will include a new 30-barrel, three-vessel brewing system.
But wait there’s more!
A new canning line is coming.
But wait there’s more!
There will be a new rooftop patio and bar with a retractable glass roof.
But wait there’s more!
The increased production will allow Seventh Son to grow distribution throughout Central Ohio and feed more beer into Northeast Ohio.
But wait there’s more!
Seventh Son has inked a distribution deal with Superior Beverage Group.
But wait there’s more!
The brewery is opening a second bar and brewery called Antiques on High in the Grange Insurance building on South High Street that will focus on sour, wild and Belgian-style beers. It also will be big on barrel aging and blending.
Seventh Son, which opened in 2013 and produces beers such as Humulus Nimbus, Stone Fort and The Scientist, had been considering expansion for awhile and is now pulling the trigger.
Founder Collin Castore said he recognizes that the craft beer market is getting a bit crowded and it’s getting more difficult to distribute. But craft breweries also are concerned about remaining relevant amid the craft beer boom so if there’s anytime to undertake an expansion, it’s now.
“I think the market will maybe tighten up in the next few years,” he said. “We wanted to grow but we wanted to still be conservative and we wanted to stay relevant to the area and geography of people who enjoy our beer.”
The goal is to complete the expansion projects later this year.
Castore also is quick to point out that Seventh Son doesn’t have an eye on taking over the world. The brewery produces about 3,000 barrels a year now on its 15-barrel system.
“More just to get up to maybe 8 to 10 to 12,000 barrels in three to four or five years kind of thing,” he said about the expansion. “Comfortable, reserved growth. We want to supply everyone in Columbus who wants to have our beer and then also it’d be nice to maybe get up to Cleveland, Akron a little bit. Maybe Athens a little bit. We’re not doing the, ‘Hey we want to be 200,000 barrels in two years or anything like that.’”
For even more about the expansion, click here.
Deli co-owners and brothers Brett and Chad Magilavy, who just happen to love craft beer, announced late last year that they were putting a satellite deli inside the Akron brewery. The kitchen offers a full line of sandwiches.
The partnership is considered a win-win, with the Magilvays getting a taste of the craft beer industry and R. Shea getting a respected Akron food producer.
The kitchen opened last week.
"This was one of the most nerve wracking weeks of my life starting up this new adventure with my brother," Brett Magilavy posted on his Facebook page. "We couldn't have done it without the great help from my dad and the rest of the family also Ron [Shea] and his incredible staff and my buddies who stepped up and worked each night with me to make sure we made it through..There's some work to be done but I feel all in all we had a pretty amazing week and I can breathe a little easier now."
Masthead Brewing Co. will open its doors Tuesday in downtown Cleveland. Here’s a 12-pack of facts about the new brewpub:
1. Let’s start at the beginning. Masthead did. The name goes way back, as in to the founding of Cleaveland itself. Oops. Make that Cleveland.
When the Cleaveland Advertiser newspaper launched in 1831, the geniuses in charge realized that Cleaveland Advertiser didn’t fit on the masthead, an industry term that basically means the top of the paper. So they shortened the name by one letter to Cleveland Advertiser. And voila. It fit.
“I’d like to think some beer was involved when they tried to unscrew themselves from the situation,” co-founder Frank Luther said.
2. If you look closely enough, you’ll notice that the “a” in Masthead is underlined. That’s a special tribute to the story and to Cleveland namesake Moses Cleaveland.
The tap handles are rolled up newspapers.
3. Luther and co-founder Michael Pelechaty, who’s also the brewer, considered well over 500 names.
They wanted something easy to say — make that two syllables — and a connection to Cleveland.
“The bulk of our business is going to rely on Cleveland,” Luther said.
4. Now onto the building itself. Masthead is inside the Bryant Building, which happens to be on the National Register of Historic Places. It’s airy inside thanks to the high ceilings — they are more than 16 feet — and there are giant columns sprinkled throughout the 16,000 square feet. There’s exposed ductwork, plenty of flat-screen televisions and a 100-foot long bar.
5. Everybody loves garage doors. Craft brewers are falling in love with giant glass garage doors that can be rolled up during the nice weather and Masthead is no exception. There are several along the front of the building.
6. A patio is coming. Masthead plans to put in a 100-seat patio along the deep sidewalk in front when the weather cooperates.
7. The Bryant Building used to house a Cuyahoga County title bureau. Even while the building was being renovated into a brewery, people would bang on the front door holding their auto titles trying to get inside.
8. Masthead is a brewpub. Hand-made pizzas are produced in a brick oven.
9. Masthead is launching with six beers: Blonde Ale, Coffee Stout, IPA #1, Winter Stout, Stout and Wit. Other beers are on the way.
“We want to have a broad variety on tap,” said Pelechaty, who previously brewed at Black Box Brewing Co. in Westlake.
He wants to develop some mainstays, but knows that it’s important nowadays to rotate beers.
“We always have to be doing new things because that’s what’s going to bring people back,” Pelechaty said.
His favorite style is a German pilsner so expect that on tap soon. He also noted that Masthead will be producing lagers and Belgians, and barrel aging.
Growlers and crowlers are available. Oh, and the brewpub offers guest beers such as Columbus and Fat Head’s.
10. Masthead will distribute its beers, starting with draft beer throughout Northeast Ohio. There also are plans to move into cans or bottles within a year, general manager Jeff Draeger said.
11. The 20-barrel Craftwerk Brewing Systems system is located directly behind the bar and out of clear view when you first walk in. But walk around the side and you can feast your eyes on the stainless steel system and tank farm.
12. Masthead will be open from 4 to 10 p.m. Tuesday, Wednesday and Thursday, and 4 p.m. to 1 a.m. Friday and Saturday at first. The brewpub will open for lunch after the initial launch. It’ll be closed to start on Sunday and Monday.
Jon Hovan is the brewer and co-founder, along with his wife Ali, of the new HiHO Brewing Co. in Cuyahoga Falls. The brewery held its grand opening last week.
Question: Why did you become a brewer?
Answer: I began homebrewing in college with one of my buddies about 12 years ago. After college, I moved out to Denver to teach physical education. With plenty of time to brew on the weekends, over holiday breaks, and summer vacation, this became a passion. My wife, Ali, and I would go to beer festivals, brew, volunteer at festivals, brew, travel to breweries all weekend, brew, judge homebrew competitions, brew, and tour many brew houses.
We eventually started a homebrew club in Denver with a few friends to continue the education aspect of our lives. Our club would meet at various breweries, which in turn I began to volunteer at during my free time, opening my eyes to the commercial side of brewing. Once reality set in, Ali and I knew we wanted to take our beer knowledge and spread our love for beer, and move back to Ohio to share with family, friends and community.
Q: What was the first beer that you ever drank and what was the experience like?
A: The first beer I "remember" drinking was a Samuel Adams Boston Lager. It was warm. It came from a friend’s car trunk. And I'm sure it was old. ... But there was something that clicked with that warm old "craft" beer.
Q: What was the most challenging aspect of launching your brewery and how did you overcome it?
A: Every day was challenging ... and it still is. So many people have been asking, "Aren't you relieved that HiHO is open and you can just relax?" I've come to find out that the work has just begun. Ali and I run into issues every day. Whether good or bad, it's all about how you handle them. Regardless of what happens or has happened, Ali and I stick together and find a solution to the challenges we face, then continue to push forward.
Q: Normally I ask what your best-selling beer is, but considering you've been open for only a week I'll adjust the question. If there's one beer that you have available right now that you would recommend people try, what is it and why would you recommend it?
A: I believe every beer in the taproom is solid. If it wasn't, we wouldn't release it. We also have a beer for everyone at any time of the day … a nice Coffee ale in the morning, Gorges Blonde Ale after a long day, and possibly the SMASH series to finish off the night. I developed an American brown ale recipe in Denver, TouchDown Brown. I'm a huge fan of brown ales simply because they aren’t as common. TouchDown Brown is smooth, with a slight roast, low hop character, and chocolatey finish. Best part about the beer, it is a solid beer in the morning, after a long day, and to finish off the night.
Q: Which beer – any beer in the world – do you wish that you created/invented/brewed and why?
A: This is a really tough question so I’m going to answer as if I could be drinking any beer right now. Over the weekend at our official opening, a buddy from Maize Valley dropped off a rum barrel-aged Toasted Coconut Imperial Stout. I was able to enjoy with family last night and I really wish I had another to share and enjoy with family and friends tonight. Cheers!
Editor's note: The Five questions with ... appears each Friday. If you would like to participate or would like to nominate someone to participate, send me an email at firstname.lastname@example.org.
Yellow Springs Brewery is releasing a coffee-infused beer in 22-ounce bottles.
The brewery will host a special release at 3 p.m. today (Jan. 13) for Springer, a golden ale made with coffee from Reza's Roast in Fairborn. There will be only 100 bottles available at the brewery, but the brew also will be sold starting next week at specialty beer stores in the Dayton and Columbus markets.
The bottles will retail for $6.99.
Reza's owner Audria Ali-Maki created a blend using zero-defect coffee mostly grown in Africa.
"The darker you roast, the more coffee defects get covered up, so good quality coffee allows you to roast lighter to match the beer flavors," Ali-Maki said in a prepared statement.
Yellow Springs and Reza’s Roast have collaborated before. During the special release at the brewery, Reza's Roast coffee beans will be available for sale.
He will discuss the economic impact of the Ohio craft beer industry.
Watson provides insight -- relying heavily on statistics -- for the Brewers Association, a Boulder, Colo.-based trade group that keeps track of the craft beer industry nationwide. The group also puts on the Great American Beer Festival and World Beer Cup.
The Ohio Craft Brewers Association on Thursday (Jan. 12) announced the keynote speaker and schedule for the conference.
The presentations range from recruiting and motivating sales representatives by Warped Wing Brewing's Nick Bowman and Platform Beer Co.'s Justin Carson to how to start a barrel aging program by Jackie O's Brewery's Brad Clark and Little Fish Brewing Co.'s Sean White. For the full schedule, click here.
The two-day conference is Feb. 8-9 at the Duke Energy Convention Center. The event will feature more than 25 presentations and panel discussions, and a trade show.
Tickets are $200 for members and $250 for nonmembers. To register, click here.
Thirsty Dog Brewing Co. is expanding distribution into West Virginia.
"We're going to turn those Mountaineers into Dog-loving fans," brewery co-owner John Najeway said Thursday. (Jan. 12)
The Akron-based Thirsty Dog -- known for putting dogs on its beer labels and brands such as Siberian Night Imperial Stout, Old Leghumper and 12 Dogs of Christmas -- is releasing its full portfolio in the state through North Central Distributors. The beer should be available this week on both draft and in bottles, Najeway said.
The brewery considered moving into neighboring West Virginia several years ago, but the state had a lower alcohol by volume limit.
"Back then, I had only one beer that I could ship there," Najeway said.
Thirsty Dog, one of the largest craft breweries in Ohio, is now distributed in 15 states.
Samuel Adams is introducing two new seasonal beers: Hopscape and Fresh as Helles.
"At the start of 1988 we introduced our first-ever seasonal beer, Samuel Adams Double Bock, a traditional spring beer originally brewed by German monks," brewery founder Jim Koch said in a prepared statement. "While we pioneered rotating beers for the season, this season’s beers have changed more times than we can count. The variety in the weather during this time of year begs brewers and drinkers to explore flavors that match the ever-changing season. It might seem crazy, but after we brewed a few test batches of Hopscape and Fresh as Helles in our Nano Brewery, we knew we had two seasonal beers that captured the essence of the schizophrenic weather around this time of year."
Hopscape, a wheat ale, is brewed with Chinook, Citra, Centennial and Zeus hops. Fresh as Helles is made with Mandarina hops and orange blossom petals.
Both beers will be available in bottles and cans in six-packs, 12-packs, 16-ounce cans and draft. Hopscape will be available in January and February, while Fresh as Helles will be around in March and April. (They also are both featured now inside the latest Samuel Adams variety pack.)
Arnold's Bar and Grill in Cincinnati will host its eighth annual Local Local Local party starting at 8 p.m. Jan. 21.
The event celebrates local music and beer.
The restaurant will tap beers from 20 different breweries in the Cincinnati area and expects brewery representatives on hand from Christian Moerlein, Listermann, Rivertown, Blank Slate, Braxton, Urban Artifact, Rhinegeist, MadTree, Mt Carmel, Bad Tom Smith, Old Firehouse, 50 West, Cellar Dweller, Triple Digit, Woodburn, Ei8ht Ball, Wiedemann, Streetside, Fibonacci and Nine Giant.
Pints of local beer will go for $3.50.
The dinner will feature PLX IPA paired with fried pickles, Schmuckster Honey Lager with hot pretzel sticks, What the Muck Red Ale with burger sliders, I.F.O. Bourbon Barrel Ale with sauerkraut balls, and Muthamucka Porter with chocolate cake.
Tickets are $25. For reservations, call 330-896-2288.
The Moerlein Lager House is going Shakespeare -- or as the Cincinnati brewpub puts it "ShakesBEERE."
The brewery is teaming up with the Cincinnati Shakespeare Co. to host a five-course beer performance dinner at 6 p.m. Feb. 8. The event will feature five performances and five beers "to match the Shakespeare selection that patrons will see."
Per chance will people hear the line "I like this place and willingly could waste my time in it" from As You Like It?
Moerlein Lager House is hosting the dinner to help celebrate the Cincinnati Shakespeare's new building at 12th and Elm Street in the Over-the-Rhine neighborhood that's set to open Sept. 8.
Tickets are $75, plus tax and tip. Seating is limited and reservations are required.
For more details, click here or email PrivateDining@moerleinlh.com.
Warped Wing Brewing Co. will host its Third Anniversary Beer Bash with special beers and live music from noon to 7 p.m. Saturday. (Jan. 14)
The Dayton brewery also will release single cans and draft of Baltic Argonaut, an 11.5 percent Baltic porter that has been aging for more than six months.
The release schedule is:
Noon: Baltic Argonaut.
1 p.m.: Ermal's aged in Chardonnay barrels.
2 p.m.: 10 Ton aged in Whiskey Row barrels.
3 p.m.: Pirogue 2015 aged in Old Forester barrels.
4 p.m.: Whiskey Rebellion 2015 aged two years in Woodford Reserve barrels.
5 p.m.: Barn Gang aged in Chardonnay barrels.
6 p.m.: 10 Ton aged in second use Willet Rye barrels then finished in Silver Oak Cabernet barrels.
7 p.m.: Baltic Argonaut 2016 aged in Woodford Reserve barrels.
The Ohio Craft Brewers Association has hired Justin Hemminger as its new communications manager.
He previously worked as director of corporate communications for Tigereye Promotions and as general manager of the Big Room Bar in Columbus.
"We're making world-class beer here in the Buckeye State and I'm thrilled to have the platform to tell people about it," Hemminger said in a prepared statement.
The association, founded in 2007, has been growing by leaps and bounds just as the Ohio craft beer industry has. The group had 32 brewery members in May 2013 and now has 129.
"We’ve seen so much growth in the past three years, and we’re expecting much more going forward," association Executive Director Mary MacDonald said in a prepared statement. "Justin’s experience and enthusiasm will be tremendous assets to our effort to promote Ohio’s craft beer industry."