The course will focus on the science of brewing while providing tips on homebrewing. Students will brew and bottle a batch of beer during the course, offered over four Thursday nights (Oct. 4, 11, 18 and 25).
Classes will be taught by Tim Bowman, a political science instructor and homebrewer. They will be held at Tri-C’s Hospitality Management Center of Excellence, 180 Euclid Ave. on Public Square.
The cost is $149 and includes parking. Students must be at least 21 years old to participate.
Here’s the rundown of the brewing permits pending before the Ohio Division of Liquor Control. These could be for new breweries or existing breweries that are expanding with new locations. I’ve also added hyperlinks when I could find working websites or Facebook pages.
This list isn’t a comprehensive list of every brewery planning to open in the state. It’s just the ones that have filed paperwork with the state. It also isn’t an indication of whether a brewery is open or not — just whether it has received its brewing license from the state.
An application for CLE Brewingin Warrensville Heights has been rejected; and an application for LLJ Bucks Brew LLC in Columbus has been canceled.
Here you go, sorted by region, and accurate as of the morning of Sept. 17:
Nick Scott is the founder and brewer at Wild Side Brewing Co. in Grand Rapids. Wild Side describes itself as “An American Farmhouse Brewery” and focuses on barrel-aged wild and sour ales.
Question: Why did you become a brewer?
Answer: I started homebrewing many moons ago (10 years?) with a Mr.Beer kit and the How to Brew book by John Palmer. That first beer was pretty awful by most standards, but I really took to the craft and started diving into the culture of beer and fermentation throughout our history. Beer’s historic past and how it has been a part of human culture for about as long as we have been reading and writing things down really amazed me.
It was fascinating to me that something so important and tied to our entire history and culture wasn’t being taught in schools or common knowledge amongst us all. Even now, when most of us think of beer, it’s all Silver Bullet trains, Clydesdale horses and basically one giant national red, white and blue brand of beer that comes in one style. It was quite shocking to me how surrounded by beer we all were while simultaneously knowing and understanding almost nothing about it or its historical ties to us all.
I started brewing because I like beer. I am a brewer still because its history and future are endlessly interesting to me. I hope my passion helps put the passion into others and continue to “spread the gospel” so to speak.
Q: The Wild Side name gives away your brewery’s focus. Why did you decide to concentrate on sour and wild beers?
A: If you dive back into beer history (our history), you don’t have to go too far to find a time where none of us knew what yeast and bacteria really were. Everything back then that was unexplained was just part of the spirit world and attributed to those forces. Vikings used to take wooden totems and ceremoniously dip them into their honey wort and pray to the gods to get something to drink. If the totem was “blessed by the gods” and made a good batch, it was kept and passed down through the generations of that family to make beer/wine for any of their celebrations.
We know now that a blend of yeast and good bacteria were living on those totems and when they dipped them into the wort it inoculated the batch and a few weeks or months later they had something fun to drink! You can find examples of all this in different regions and cultures throughout the world.
Unfortunately, many ancient styles have been lost to time. The spirit of that is what really captured my attention. Each tribe basically had its own style/flavor/culture for fermentation based off the seasons and its specific regional terroir.
It’s my motivation to bring this aspect back to American beer. Locally made, locally sourced and locally cultured beer to create a regional specific character. When people come here, they will experience something unique to us. There is not enough of this in today’s global market.
You can travel around the world today and find the same exact restaurants and beer in every city. While that’s OK on the surface, it comes at the price of a lot of small and beautifully unique places disappearing. Those places are what excite me when I am out exploring whatever new area I’m in. So that’s why we focus on barrel-aged wild ales … that and because they taste amazing.
Q: What are your favorite and least favorite craft beer trends now?
A: My favorite trend is all the new craft beer breweries and fans that are being created every day. My least favorite trend is that too many of them seem to focus on growth in size instead of growth in quality.
There’s a lot more craft beer out there now. Unfortunately, a lot of that has been people jumping on a wave and creating marketing schemes instead of better beer. Fortunately, it’s clear that the real craft beer consumers are very knowledgeable and I think the core of this movement will weed out the places with the wrong focus in time.
Q: What’s your best-selling beer and why do you think it’s so popular?
A: Sugar Kriek. It’s our barrel-aged and fermented golden ale with our house mixed culture and blended with a variety of tart cherries. We are fortunate in this area to have such a great cherry source nearby. Because of that, we make a lot of this beer in different barrel varieties. It’s popular because it’s unique, refreshing, bright, sour, slightly sweet and plenty funky … That and because everyone loves cherries.
Q: Which beer – any beer in the world – do you wish that you created/brewed and why?
A: I am very much living my dream now, but if I had to pick one I would say anything brewed by Hill Farmstead. I have been able to get my hands on a few of those beers and I always marvel at them. That and because I really love Shaun Hill’s philosophy. I built and started this brewery in a barn on my land just like he did. I share a lot of the same views and principals he has expressed in interviews about beer and business in general. He blazed a path that I am now following, and I admire him for it.
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 email@example.com.
Phoenix Brewing Co. will host its fourth annual Oktoberfest celebration from 2 p.m. to midnight Saturday. (Sept. 15)
The Mansfield brewery will offer 26 beers on tap, showcasing many German-style and fall beers from Phoenix and other Ohio breweries including Akronym, Millersburg and MadTree.
The event also will feature traditional German food for Truckin Trav’s Street Food. There will be live music from 4 to 7 p.m. by the North Coast Mix polka band, stein-hoist competition at 3 p.m., and a pretzel necklace competition at 7 p.m.
“It is time to begin embracing fall beer styles with more malt presence, spices, and fuller flavors and to celebrate the hop and grain harvests,” co-founder and head brewer Duncan Macfarlane said in a prepared statement. “In addition to many German-style beers, we will also have our Century IPA Batch 006 fresh-hopped with Cascade hops from local hop farm-For the Love of Hops. The recipe was designed by winners of our homebrew competition, Jim Hill and Matt Dudley. It fits perfectly with our Oktoberfest because it showcases the local fresh hop harvest.”
The brewery and taproom — located in Cleveland’s cradle of craft brewing neighborhood Ohio City — made the announcement this week on Facebook.
The brewery was founded by Vaughn Stewart, the former brewer at the defunct Portside Distillery in Cleveland, and Luke Brevoort — two friends who met while working at the college radio station at Ohio University.
Scene magazine described the brewery this way: “Differentiating itself from both the rough and ready garage-style brewhouse and the cavernous factory-size production facility, Bookhouse is delightfully cozy, with fine carpentry softening exposed brick walls, tile floors and tin ceilings. Bookshelves line the walls, lending a snug reading room vibe to the 100-seat space. Stools and chairs are adorned with brass plaques bearing the names of Kickstarter donors.”
“We really want to differentiate ourselves in terms of the vibe of the place, to sort of be the calm within the storm,” Brevoort told Scene magazine. “Places can get a little crazy on weekend nights and we want to be a place that’s a little lower key.”
Bookhouse is located in a building at 1526 W. 25th St. that once housed the Baehr Brewery, which operated from 1866 to 1901. Brewer Jacob Baehr died seven years after opening his brewery and his wife Magdalena ran the operation while also raising their eight children.
The building sits north of the West Side Market and south of Detroit Road. Bookhouse promises “spectacular views of downtown Cleveland” looking over the Cuyahoga River valley.
Bookhouse joins a bustling craft brewery scene in the area that already features Great Lakes, Market Garden, Nano Brew, Bad Tom Smith, Saucy, Platform, Hansa, Forest City and Brick and Barrel.
— Cleveland.com reports on Charlie Price, the man who literally built Great Lakes Brewing Co. Price recently visited the Cleveland brewery for its 30th anniversary and recounted working on three brewing systems. To read the full story, click here.
— The Gnarly Gnome reports on the upcoming one-year anniversary for Sons of Toil Brewing in Mt. Orab. The four-day celebration begins Sept. 20. To read the full story, click here.
— Cleveland.com reports that Platform Beer Co. won the People’s Choice award at this year’s Cleveland Labor Day Oktoberfest. To read the full story, click here.
— Columbus Business First reports that Crooked Can Brewing Co. from Orlando wants to open a satellite location in Hilliard. To read the full story, click here.
— The Cincinnati Business Courier reports that Braxton Brewing Co. in Covington, Ky., is collaborating again with Cincinnati’s Graeter’s Ice Cream for Graeter’s Pumpkin Pie beer. To read the full story, click here.
— The Gnarly Gnome reports on the one-year anniversary for 16 Lots Brewing in Mason. The three-day celebration begins Friday. (Sept. 14) To read the full story, click here.