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Drink Up Columbus by Cheryl Harrison - 45m ago

Endeavor Brewing Company will release their beer in cans for the first time starting this Thursday.

The brewery is releasing cans of their Latin Lager, IPA and Hefeweizen, although each beer will be given a new undisclosed name upon the can release.

At the launch event happening Thursday, January 24, Endeavor will be giving away free slap koozies for the first 50 attendees starting at 6pm as well as beer samples, brewery tours and raffles throughout evening.

Endeavor cans will be available directly from their taproom starting Thursday and at a variety of locations around Columbus beginning the first week of February.

Endeavor Brewing is located at 909 W Fifth Ave in the Grandview area.

photo credit: Endeavor Brewing

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One of Licking County’s oldest breweries now has Licking County’s newest taproom.

Since opening in 2013, the Granville Brewing Co, which is located on State Route 16 just a few miles west of Granville, has essentially been off limits to those that enjoy their lineup of Belgian-style beers. Access to their brewery was limited to private groups or those that took the Columbus Brew Adventures Licking County tour. But now, after almost six years in business, Granville Brewing has a taproom open to the public… at least on Fridays and Saturdays.

Co-Owner Ross Kirk has converted his personal man cave into a 700 square foot taproom featuring 11 house beers on tap, bar seating for six, and tables that accommodate another two dozen patrons. The taproom still has a décor that reflects Kirk’s personal touch — lots of beer signs, posters, album cover and even a plaque that celebrates Kirk as ‘Player of the Week’ in the 1989 Newark/Worthington football game. Look up at the top plate of the exterior wall and take notice of scores of empty PBR cans; Kirk claims these sustained him while he was drywalling the room. Make sure to say hi to the black and white taproom cat, Bluto. He is often spotted behind the bar curled up on the warm printer

Granville’s beer lineup still holds true to brewery’s Belgian-style roots with The Oppressor, The Reaper and The Betrayer featured on tap. Alongside these flagship favorites are a Petite Saison, Wit, Pale Ale, Gose, Porter, Flanders Red, Imperial Stout and a Maple/Bourbon Barrel Aged version of the Imperial Stout. There’s a notable lack of India Pale Ales.

“IPAs are not beers that I like to drink, plus there are plenty of good IPAs already out there,” said Kirk. Personal preference aside, he said the brewery’s water supply is not well suited for crafting IPAs.

Their taproom opened officially on December 8 and is now open Fridays from 4-8pm and Saturdays from 2-8pm. As an added bonus for fellow beers geeks, the brewer is the bartender. Steven Wagner (call him Pinto) can not only pour you a beer, but tell you how he made it. Full pours (10-14 oz) are only $4 and growler fills are only $10. They also have Prowlers. I have heard of Growlers, Howlers and Crowlers but this was my first encounter with Prowlers — a one-pint, refillable bottle for $4 a fill.

Granville Brewing is located at 5371 Columbus Road. An exterior sign awaits approval by the Granville Zoning Commission, but should be up by February.

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Sideswipe Brewing will unveil new beers and new arcade games at their fifth year anniversary party this weekend.

The brewery will be offering two special 5th Year Anniversary beers that will only be available in cans at the event, a pineapple sour and a chocolate imperial porter. They will also have several new beers on tap and the Fetty’s food truck will be serving all day.

The event is also the unveiling of the recent 1,500 square foot expansion and addition of Arcade Super Awesome, which was previously located in Olde Towne East above Yellow Brick Pizza.

“We’re grateful for all our patrons and the thriving brewing community here in central Ohio that has allowed us to steadily expand over these past five years.” said Craig O’Herron, Sideswipe Brewing’s owner, operator and brewer.

Sideswipe’s anniversary party will take place on Saturday, January 19 from 2-10pm at Sideswipe Brewing, located at 2419 Scioto Harper Drive.

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Actual Brewing’s Clintonville taproom and brewery is on track to open the first week of January.

The 2,200 square foot bar and restaurant near Lucky’s Market was formerly a flower shop. The building is owned by Plaza Properties which also owns Actual’s airport production warehouse and worked with the brewery to make the location fit their needs.

“The biggest complaints we get about our current location are that it’s really hard to find and it’s really far away once you find it, so hopefully this is easier to find and not so far away,” said owner Fred Lee.

The taproom is cozy and features an L-shaped bar with a to-scale map of the Clintonville neighborhood and many science-centric accents sprinkled throughout.

“We wanted it to feel like a high school chemistry lab,” said owner Mira Lee. “These are the lab tables from Fred’s middle school, and these light fixtures are the star dates from this location from the sky on particular dates… the idea was to try and pull in cartography and astronomy and all the various sciences and get the warm neighborhood feel to merge with the laboratory feel.”

The brewery’s original 10-barrel copper system was installed this week at the Clintonville location and will be manned by Scott Francis. Francis has often been credited as the godfather of Columbus craft beer, most notably serving as the first brewmaster for Columbus Brewing Company and later Barley’s Ale House in the late 1980s and early 1990s. Currently Francis brews at Temperance Row in Westerville, which he will continue to do in addition to brewing at Actual Clintonville. In fact, the copper brewing system he’ll be using at Actual is one he previously brewed on at the New Albany Country Club.

To manage the Clintonville location’s kitchen, Actual has brought on acclaimed local restauranteur Alana Shock. When asked about her favorite items on the menu, she instead noted her favorite absent items.

“The lack of burgers and fries, that’s for certain,” said Shock. “Everyone does burgers and fries, so why bother? We have a pretty strong pickling program that will enhance the dishes and make the liason from wine-friendly fare to beer-friendly fare.”

Behind the bar will be 24 taps, four of which which will dedicated to beer brewed in-house by Frances alongside another dozen Actual beers from the airport production brewery and guest taps from some of Lee’s favorite local businesses like Mad Moon Cider, Uprising Meadworks and Frost Top Root Beer. The taproom will also feature a full bar of wine and spirits. General Manager Maureen Hemmelgarn (aka Mo, formerly of Barley’s Brewing) is working with local distilleries to finalize the cocktail program.

Back at the airport, Actual has installed a new 15 barrel brewing system and brought on Victor Ecimovich (formerly of Hoster) as Operations Officer to manage projects and brew alongside Head Brewer Zac Baaske.

Actual Brewing Clintonville is tentatively scheduled to host their soft opening on January 4 — you can keep an eye their Facebook page for the opening announcement. The taproom is located at 2808 N. High St.

full disclosure: my spouse is an investor in Actual

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The 9th Annual Columbus Winter Beerfest will return to the Greater Columbus Convention Center February 8-9.

The event will feature hundreds of craft beers from more than 130 participating breweries. If you’re planning to attend, you should snag your tickets soon because the price jumps up on December 26.

Early Admission tickets for the Columbus Winter Beerfest are currently on sale for $45 but will increase to $55 on December 26, further increase to $60 on February 1, and up to $65 the day of the event. General Admission tickets, which get you into the fest an hour later, won’t even go on sale until December 26 and will start at the the same price as pre-sale Early Admission tickets ($45).

There are also Connoisseur tickets available, which will get you access to the Connoisseur Reception Area with full beer pours and small bites from local restaurants like Barley’s, 101 Beer Kitchen, Wolf’s Ridge, The Pearl, The Walrus, Piece of Cake, Barroluca and Smoked on High. These tickets also come with access to a seperate entrance, private restrooms and a coat check. And we’re giving away a pair on Instagram!

The 2019 Columbus Winter Beerfest will take place Friday, February 8 and Saturday, February 9 from 7-11:30pm at the Greater Columbus Convention Center, located at 400 N High Street.

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I have to admit that I was once a bit of a skeptic when it came to beer dinners and the “art” of pairing beer and food. That changed quickly after my very first beer dinner which happened to be at the now defunct CBC Restaurant. It clearly piqued my interest in how beer dinners were pulled together, and recently I had the opportunity to listen in as the folks at 101 Beer Kitchen, perhaps the area’s premier purveyor of beer dinners, planned their next event.

The obvious first step is to select which brewery will provide the foundation for the event. In this case, the brewery was to be Brouwerij Huyghe, the renowned Belgian brewery located in Melle in East Flanders. Their flagship beer is the renowned Golden Ale Delirium Tremens. The planning session began with the three 101BK principles — co-owner Thad Kittrell, Head Chef Chris Hamilton, and General Manager Tod Spinosi — gathering around a table full of ten Huyghe beers.

Task one was to select six of the ten to be used in the beer dinner. Each of the beers was tasted, researched, evaluated and discussed in turn. Two of the ten were Delirium Tremens, one in a can and one that had been bottle conditioned. This led to a lively discussion amongst the three as they found the beers to be decidedly different and both worthy of a place on the menu. There were also two versions of the Christmas beer Delirium Noel, the standard and a Bourbon Barrel Aged variant. The rest of the lineup included La Guillotine, Delirium Red, Deliria, Delirium Nocturnum, Averbode and Delirium Argentum. With ten excellent beers to choose from, I inquired how the six to be served would be selected. First, they shared, it needs to be a quality, flavorful beer worthy of being presented to their clientele. Second, and equally important, is contrast — there needs to be distinct differences between the beers to provide for interesting food pairing opportunities. Third, the beers need to be current and seasonally appropriate. And finally, there needs to be a clear fit with the potential dinner menu.

Once the six beers are selected, the next step is to determine their sequence on the menu. There must be a certain flow, or logic, to the order in which the beers are served. Generally, this would mean building upwards from the first beer to the final beer in terms of strength, flavor, and body; something of a crescendo. With the beers and sequence properly mapped out, the most difficult task remained; determining the menu itself.

“Our beer dinners are an opportunity for the chefs to loose their creativity,” said Kittrell.

Kittrell and Hamilton began bouncing ideas back and forth. It should be noted that Kittrell is a trained chef, and an equal contributor to the determination of the final menu. He described the process of paired each beer with the appropriate food as “Sometimes complimentary, sometimes contrasting, and sometimes off the wall.” Over the ensuing 45 minutes, a roughed-out menu began to emerge. One of the sous chefs sat in for a few minutes to add his thoughts. The menu began to gel; what appetizer, what entrée, what protein, maybe a cheese, bread perhaps, could a salad fit in, what sort of dessert might provide the finale? Once the foundation was in place there was more discussion about preparation, spices, sauces, etc.

After nearly two hours the process was complete, at least for the day. In the next couple of days, Hamilton will prepare a rough draft of the proposed menu. This menu, however, is far from final. Over the next two weeks leading up to the dinner, the menu and recipes will continue to evolve. Each principle and each sous chef will have the opportunity to review the proposal and offer thoughts or suggestions. In fact, the menu and recipes might not be finalized until the day before the event. This answered one burning question for me — why the food portion of beer dinners is never announced in advance. The straightforward answer is that the menu sometimes isn’t finalized in advance. Kittrell offered a second reason that made sense as well; The final menu might include a course that certain individuals find unappealing. For example, people might elect not to attend because they do not like lamb if they knew that lamb was the main course.

“[They] may not care for an item on the menu, but are very often pleasantly surprised when it is served,” said Kittrell. He also knows that his regulars have learned to trust them to deliver great food, great beers, well paired.

The Huyghe Beer Dinner will be held at the Dublin location on December 4 at 6:30 with a limited number of tickets still available online for $75 including tax and tip. 101 Beer Kitchen Dublin is located at 7509 Sawmill Rd.

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Lewis Center will get its first craft brewery this weekend when Olentangy River Brewing Company opens in a renovated warehouse near the corner of Route 23 and Powell Road.

Friends Sarah Wilkins, Ryan Wilkins, Scott Schweitzer, Bethany Schweitzer, Darci Henry and Jed Henry are the partners behind the new brewery, which expects to open this Saturday, November 17 pending the approval of their liquor license.

“We’re all from the Lewis Center area and felt like we had to travel pretty far to go to breweries, so we decided we needed something here,” said Sarah Wilkins. “We have a heart for our community and we have a heart for a gathering place.”

A conversation over beers led to the creation of a business plan, and development of the brewery began.

“The hardest thing was finding a building,” said Wilkins. “We went through probably ten different buildings in this area. It took us about a year to find this place.”

The 3,500 square foot taproom can accomodate around 100 guests between bar stools, tables, a lounge area, and a private community room that can be rented for meetings and events. A 1,000 square foot patio and outdoor space in front of the brewery will be finalized by spring, and a smaller outdoor area in the back will be designated as the cigar patio.

To head the brewing operation, the team hired Josh Vogel and Enrique Iglesias (no, not that Enrique Iglesias — this one goes by Quique), the latter of whom formerly owned a brewery in Puerto Rico.

“They both bring such unique strengths to the table,” said Wilkins. “Josh is a genius with beer and Quique has the background of owning a brewery and understanding the equipment.”

The 7,000 square foot brewery space behind the taproom houses a 10 barrel brewhouse with five fermenters, and offers plenty of room to grow.

“We have what we need to sustain our taproom and that’s really our business model, to focus on our taproom and community,” said Wilkins. “We like the idea of starting small and thinking about expanding and distribution down the road.”

Olentangy River Brewing Company will have ten beers on tap for the opening: I Can’t Feel My Pants Russian Imperian Stout (both on and off nitro), Alum Creek Beach Blonde blonde ale, OH! Let’s Go amber ale, Let’s Drink Smore toasted marshmallow and graham cracker amber ale, Sofia “Ohiorrican” IPA, Two Things coffee and vanilla IPA, Arrowhead Double IPA, and Snow Pants Russian Imperial Stout.

More than beer will be pouring at Olentangy River Brewing Company: the brewery has partnered with Roosevelt Coffeehouse to have their space also function as a coffeehouse for the community.

“We already had the connection with Roosevelt Coffee and that just felt like such an easy pairing as Roosevelt is a non-profit and social justice-minded and that’s where a lot of our backgrounds come from,” said Wilkins.

Though it does not have a kitchen, the taproom will regularly feature food trucks in addition to offering baked goods from Pattycake Bakery.

Pending timelely approval of their liquor license, the opening celebration will kick off at 5pm this Saturday, November 17 with a ribbon cutting. The Chicky Chicky Waffle food truck will be serving.

The Olentangy River Brewing Company is located at 303 Green Meadows Drive South in Lewis Center. Hours are still being finalized, but the taproom will most likely be open weekdays from 7am-10pm, Fridays and Saturdays from 7am-11pm, and Sundays from 12pm-8pm.

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