Ohio Beer Blog

Diamond Deli opens inside R. Shea Brewing

Tue, 01/17/2017 - 10:00am

The Diamond Deli has opened its much-anticipated kitchen inside R. Shea Brewing Co. in Akron.

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."

Categories: Beer News

Masthead Brewing opens Tuesday in Cleveland

Mon, 01/16/2017 - 11:31am

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.

Categories: Beer News

Five questions with ... Jon Hovan

Fri, 01/13/2017 - 9:07am

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 rarmon@thebeaconjournal.com.

Categories: Beer News

Yellow Springs releasing coffee beer in bottles

Fri, 01/13/2017 - 8:38am

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.

Categories: Beer News

Brewers Association economist to deliver keynote at Ohio Craft Brewers Conference

Thu, 01/12/2017 - 6:48pm

Brewers Association chief economist Bart Watson will deliver the keynote address at the third annual Ohio Craft Brewers Conference next month in Cincinnati.

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.

Categories: Beer News

Thirsty Dog moving into West Virginia

Thu, 01/12/2017 - 12:27pm

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.

Categories: Beer News

Samuel Adams introducing two new seasonals

Thu, 01/12/2017 - 10:58am

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.)

Categories: Beer News

Arnold's hosting Local Local Local bash

Thu, 01/12/2017 - 9:39am

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.

Categories: Beer News

Menches to host Mucky Duck beer dinner

Thu, 01/12/2017 - 9:24am

The Menches Bros. restaurant in Green will host a five-course beer pairing dinner with Mucky Duck Brewery at 7 p.m. Jan. 30.

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.

Categories: Beer News

Moerlein Lager House dost going Shakespeare

Wed, 01/11/2017 - 1:27pm

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.

Categories: Beer News

Warped Wing celebrating third anniversary

Tue, 01/10/2017 - 12:17pm

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.

Categories: Beer News

Ohio Craft Brewers Association hires communications manager

Tue, 01/10/2017 - 10:35am

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."

Categories: Beer News

Sideswipe celebrating third anniversary

Tue, 01/10/2017 - 9:06am

Sideswipe Brewing Co. in Columbus will celebrate its three-year anniversary with a special party Jan. 28 featuring 12 beers, including the new imperial IPA Sparring Rounds Round 7 and infusions of its classic brews.

"This is an opportunity for us to thank all of the people who have supported us," owner and brewer Craig O'Herron said in a prepared statement. "We continue to be amazed and grateful that so many people regularly go out of their way to visit our taproom, which we expanded last year."

The party runs from 2 to 10 p.m. at the brewery and will include a visit by the Aromaku food truck.

Sideswipe sells beer on draft and in 22-ounce bottles and is known for brands such as Coop Looter, Elegant Hoodlum and Fisticuffs IPA.

Categories: Beer News

Hoppin' Frog releases latest European collaboration beer

Mon, 01/09/2017 - 10:09am

Hoppin’ Frog Brewery has released a new European collaboration.

Copenhagen Crisp was made with the Dry & Bitter Brewing Co. in Denmark. It's the latest beer in a series of collaboration beers released by the Akron brewery.

“This beer is clean and crisp, tasteful and fun, just like the style throughout Copenhagen,” owner and brewer Fred Karm said in an email. “And just like a majority of the Danish, its blonde!! Brewed with a touch of caramel and biscuit malt, plus grains of paradise for a subtle complexity and extra depth of flavor.”

The beer is 6.2 percent alcohol by volume.

It’s available on draft at the brewery and in 22-ounce bottles for $8.99.

Categories: Beer News

Beer story sampler

Mon, 01/09/2017 - 9:25am

Here are some interesting Ohio beer stories:

-- The Dayton Daily News reports on the new Heavier Than Air Brewing Co. that's coming to the Normandy Square Shopping Center in Washington Township. "You only live once," co-founder Nick Tarkany says. "We are not spectators in life. We're participants." To read the full story, click here

-- Scene Magazine reports on the upcoming Noble Beast brewery in Cleveland. Co-founder Shaun Yakaki, explaining the name, says the focus "will be a split between noble, classic beers like traditional German and Belgian styles and the crazy American styles." To read the full story, click here.

-- Thisweeknews.com reports that a new brewery focusing on sours is coming to Upper Arlington. Random Precision Brewing Co. gets its name from the Pink Floyd song "Shine on You Crazy Diamond." To read the full story, click here.

-- Philly.com put together a list of its Top 25 beers of 2016. Hoppin' Frog Killa Vanilla Extraordinary IPA came in at No. 21. To read the full list, click here.

-- The Cincinnati Business Courier reports that Taft's Ale House co-founder Kevin Moreland has resigned as brewer. To read the full story, click here.

-- BrewMinds.com reports on how Cincinnati-area brewers treat their water. "...The water isn’t the same across the entire area, plus some breweries use ground water while others use city water," Tom Aguero writes. "That city water can even change depending on how far away from the treatment plant you are. So, I reached out to a few Cincinnati breweries to see how they treat their water." To read the full report, click here.

Categories: Beer News

Eighteen-O-Three Taproom to host The Brew Kettle

Mon, 01/09/2017 - 9:07am

The Eighteen-O-Three Taproom in Galion is hosting a special "Meet the Brewer" event and tap takeover this week featuring award-winning brewer Jack Kephart from The Brew Kettle.

The event is 5 to 6 p.m. Saturday (Jan. 14) and will feature a sample of Brew Kettle beers and appetizers. Tickets are $20.

The Brew Kettle is a multiple winner at the Great American Beer Festival and its White Rajah is considered one of the best IPAs in the country.

For more details, click here.

Categories: Beer News

Five questions with ... Christopher Mitchell

Fri, 01/06/2017 - 9:24am

Christopher Mitchell is the brewer at The Woodburn Brewery in Cincinnati's East Walnut Hills neighborhood. The brewery, which employs a 20-barrel brewing system, opened last year.

Question: Why did you become a brewer?

Answer: Why did I start homebrewing? I actually started making wine first. The idea of taking fresh grapes and turning them into a cellar worthy alcohol was very appealing to me. A co-worker of mine introduced me into making beer, which had a much faster turn around time and the ingredients were readily available.

Why did I become a professional brewer? I was already in the industry working at Listermann and I just felt it was the right time to help start a brewery in Cincinnati. It was at Listermann where I met my future partner in The Woodburn Brewery, Dennis Chacon.

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: I would say there are two moments that really stand out. The first was winning the traditional bock category at Bockfest in 2010 and being selected to brew my recipe with Christian Moerlain as the Schoenling Bock for the next year. It was at that moment that I thought maybe I could make a profession out of my hobby.

The next would be the day we opened the doors at The Woodburn Brewery. Our opening beers were well-received and it is really fulfilling to continue creating and developing new recipes and beers that our supporters are eager to try. There is nothing like being a part of project from the beginning and seeing it come to light.

Q: What advice can you give future brewers to be successful?

A: I would say don’t be afraid to ask questions. The Cincinnati brewing community has been more then helpful in getting us started. 50 West, MadTree, Blank Slate, Listermann, Taft's Ale House, Streetside and Municipal Brew are a few breweries that really went out of their way to help us succeed.

Q: What’s your best-selling beer and why do you think it’s so popular?

A: Cedar IPA and Chocolate Cherry Stout. We think the IPA because it is so unique. The Spanish cedar gives it a nice spicy and earthy finish. The Chocolate Cherry is dessert in a glass and enjoyed by many individuals who don’t even like beer.

We also have a beer designed by my assistant brewer Nate Lovitt called Han Solo. It’s a blonde ale with seasonal coffees from Coffee Emporium. Another beer which is doing well is our Hammer Session IPA. It’s a Northeast hazy IPA with Mosaic and Citra hops that we made several months ago as a test. It did so well we scaled up the batch and it’s been available for the last few weeks in the taproom.

Q: Which beer – any beer in the world – do you wish that you created/invented/brewed and why?

A: Pliny the Elder was the first beer I tried that lived up to its hype. Mind you this was a while back, but that beer really blew my mind.

Editor's note: The Five questions with ... feature appears each Friday. If you would like to participate or would like to nominate someone to participate, send me an email at rarmon@thebeaconjournal.com.

Categories: Beer News

Jackie O's plans monster two-day party for 11th anniversary

Thu, 01/05/2017 - 10:12am

Jackie O’s Pub & Brewery had quite the year.

The Athens brewery expanded its production facility, adding fermenting tanks and boosting its sour program.

With the increased capacity, the production brewery alone, not including the pub brewery, produced more than 13,000 barrels — up from 8,300 a year earlier.

It released five new canned beers.

And it got the restaurant back up and running after a devastating downtown fire in late 2014.

“It was just a huge, huge year for us,” talented and prolific brewer Brad Clark said as Jackie O’s prepares to celebrate its 11th anniversary this weekend. (Jan. 6 and 7)

With such a big, big year behind it, the brewery, which has been ranked consistently by RateBeer.com as one of the top 100 breweries in the world, is planning a big, big celebration. Jackie O’s is known for putting together over-the-top anniversary parties and special bottle release events and XI Anniversary Extravaganza, as it’s being called, is no different.

“We’ve always got to top ourselves,” Clark said, with a chuckle.

Jackie O’s expects to have more than 80 different Jackie O's brews available Friday and Saturday. (Because of having only so many draft lines, the beers have to be spread out over two days so some are available only on one day or at one location. You can check out the full rundown at the Jackie O’s Facebook page here.)

Asked to name a couple beers that people shouldn’t miss, Clark paused. He cited the Kimchi Berliner, which was made with ginger, garlic, hot peppers, salt, pepper and red cabbage.

Then he rethought his answer, not willing to give other recommendations.

“There is so much to look at it’s pretty staggering,” he said. “Drink whatever you think you need to and everything else is a bonus.”

Surely it won’t be possible to sample all of the beers?

“I’m sure that some gifted individuals will do that,” Clark said after a moment to reflect on the sometimes obsessive Jackie O’s fans.

“We just hope that people are hanging out and trying fun beers and ultimately leave Athens safe and happy,” he added.

The bottle sale begins at 11 a.m. Friday at the production brewery. Jackie O’s is planning to offer free coffee and doughnuts to those waiting in line. A breakfast also is planned.

Here’s the special bottle release lineup:

• Lucent, a sour saison fermented with house culture in stainless steel: $7.99.

• Oak Aged Berliner Weisse, sour wheat ale aged in oak barrels for 20 months: $11.99.

• CSAison Reserve, saison spiced with yarrow and lemon balm from the Jackie O’s farm, and honey, conditioned on brett and lacto in oak barrels: $11.99.

• Scotch Dark Apparition, Dark Apparition aged in scotch barrels for 11 months: $11.99.

• Bourbon Barrel Dark Apparition, Dark Apparition aged in bourbon barrels for 8-10 months: $11.99.

• Vanilla & Coffee Bourbon Barrel Dark Apparition, Dark Apparition aged in bourbon barrels for eight to 10 months and conditioned on vanilla and coffee beans: $11.99.

• Spirit Beast, five imperial stouts and a Belgian-style quad aged in bourbon barrels and blended together: $11.99.

For more celebration details, click here.

Categories: Beer News

Rivertown to open new brewery Jan. 20

Wed, 01/04/2017 - 3:22pm

Rivertown Brewing Co. will hold the grand opening for its new 26,000-square-foot production brewery, taproom and restaurant in Monroe on Jan. 20. The new facility, located at 6550 Hamilton-Lebanon Road, will open at 4 p.m., the brewery announced today. (Jan. 4)

“It’s been a crazy journey and seeing our team come together to make it happen has been nothing short of inspiring," Lindsey Roeper, "dream facilitator" and wife of founder Jason Roeper, said in a prepared statement. “We’re so excited to share our space with everyone and look forward to all the shared 'exBEERiences' to come!"

The 30-tap bar will feature beers from Rivertown and other local breweries, wine from Valley Vineyards in Morrow and liquor from StillWrights Distillery in Fairborn and Watershed Distillery in Columbus.

Restaurant and bar seating for the grand opening will be on a first-come, first-serve basis with a waitlist. The taproom and restaurant can seat up to 208 guests.

In addition to the bar and restaurant, the Monroe facility will produce the bulk of Rivertown’s beer for distribution to seven states, sour beer program, laboratory, business offices, a 24-tap patio and two-acre beer garden.

Rivertown, which will continue to operate its original brewery in Lockland, said production is expected to begin in Monroe sometime in early March. The new facility will raise the brewery’s overall capacity from 25,000 to 30,000 barrels a year to more than 150,000 barrels per year.

The brewery said the new facility will carry the slogan: "Dream Big, Dream Beer."

"Dream Big Dream Beer is about not only dreaming big but manifesting the belief that anything is possible and making it happen," Roeper said. "It’s all about hard work, purpose, excellence and tenacity."

Categories: Beer News

Listermann releasing barrel-aged Stuff

Wed, 01/04/2017 - 1:45pm

Listermann Brewing Co. in Cincinnati is ready to release some bourbon barrel-aged Stuff.

Stuff, packaged under the Triple Digit brand, is a collaboration with Hoppin' Frog Brewery in Akron. It will be available in 12-ounce bottles starting Saturday (Jan. 7) and sell for $7.50 a bottle.

Stuff, which clocks in at 10.5 percent alcohol by volume, is an imperial stout made with vanilla, chocolate, cinnamon and peppers.

Categories: Beer News