Ohio Weekly Roundup

10.30.2020

CENTRAL 

Save the date: Barley’s Brewing Company will hold their 28th anniversary celebration and annual Christmas Ale tapping on Friday, Nov. 13 at 7 p.m. These two events have been concurrent throughout the brewery’s history, with the first batch of Christmas Ale tapped at Barley’s first anniversary party in November 1993. For reference, Great Lakes Christmas Ale – considered the standard-bearer of the style – was first brewed in 1992. The Barley’s recipe starts with a mash of British Pale and Crystal malt, charges of American Cascade and German Hallertau hops, and a hefty addition of orange peel, fresh ginger, cinnamon sticks and honey to achieve that traditional wintery flavor. Fueled by this delicious brew, the Christmas Ale tapping is one of the most popular annual events at the brewpub. This year, due to the pandemic, reservations are required to attend the celebration. Get all the details at facebook.com/barleysbrewing

GREATER CLEVELAND 

Two of the Cleveland area’s most respected and decorated brewers have teamed up on a very special charity collaboration beer. Hazy, With Hope for Healing, a double New England IPA brewed by Matt Cole of Fat Head’s and Andy Tveekrem of Market Garden Brewery, showcases intense, hop-driven flavors and aromas of tropical fruit, pine and citrus. At tonight’s tapping events to be held at the Fat Head’s Brewery & Beer Hall in Middleburg Heights and the Market Garden Brewpub in Ohio City, $1 of each pint sold will be donated to the American Cancer Society’s fund for breast cancer research. Both breweries will also have a limited number of co-branded Fat Head’s and Market Garden shaker pint glasses available for $2 each while supplies last. Learn more about the beer, the cause and tonight’s tapping events at facebook.com/fatheadsbeer

NORTHEAST

Planted Flag Brewing is launching a new series of educational events designed to help you increase your knowledge and exposure to beer, brewing, ingredients and styles. Starting on Tuesday, Nov. 3, owner/brewer Aaron Wirtz will convene classes for Planted Flag’s weekly beer school sessions. The complete course spans four weeks and will cover the basics of brewing, the science of beer and several other topics. “Tuition” for each course is just $10. If you miss a class next month, don’t fret: the program starts up anew in December. If you prefer to experience beer with your heart and not your head, you’re in luck: Planted Flag’s beer blind date nights start Wednesday, Nov. 4. Put yourself out there and let the variety of beer styles on tap open up to you. Maybe you’ll find your new true love! Find out more about these new weekly events at facebook.com/plantedflag

NORTHWEST

In a year marked by uncertainty, restriction and challenge, it’s always a little beacon of hope in the craft beer industry when a new brewery opens despite the pandemic. As of this morning, 359 independently-owned craft breweries are operating in the state of Ohio, including Carey Brewing Station, which opens its doors to the public today at 4 p.m. The brewery is the first in the village of Carey, located along US Route 23 about halfway between Findlay and Upper Sandusky, and continues the trend of craft breweries setting down roots in smaller communities. Owners Derek and Cheryl Cunningham are farmers by trade and tap into the area’s rich agricultural heritage by sourcing many of their ingredients locally, including a variety of hops from the nearby Arcadia Buckeye Hops Farm. Several of those brews will be available on draft at today’s opening, alongside selections from other Ohio breweries. Learn more about the new brewery at careybrewingstation.com

SOUTHEAST

A lot of breweries have jumped onto the dessert beer bandwagon as more and more craft beer fans seek out new flavors in their beverages of choice. Often these beers take the form of the thick, sugary, high ABV pastry stout, usually made by augmenting the traditional brewing process with an addition of the actual confectionery or baked good the finished beer is intended to emulate. These beers, while delicious, are rarely sessionable as the alcohol and caloric content add up fast. Enter Boo Boo, the newest can offering from Y Bridge Brewing in Zanesville. Instead of using a heavy stout base, brewer Ray Ballard tweaks a tried and true blonde ale recipe with fruit puree to create a beer reminiscent of strawberry shortcake. Balancing the biscuity notes of the malt and cake with the rich character of macerated strawberries, this beer satisfies the sweet tooth at a downright reasonable 5% ABV. Four packs are available at the brewery starting today at 3 p.m. Read more at facebook.com/ybridgebrewing

SOUTHWEST

Third Eye Brewing and Narrow Path Brewing will tap a three-way collaboration between breweries on either side of the Ohio River today. Tri Kettle Tripel is a Belgian-style beer brewed by Third Eye, Narrow Path and Wooden Cask Brewing of Newport, Kentucky. The traditional monastic tripel is a light-colored beer that derives much of its flavor from malt sweetness and the classic clove and spice profile of Belgian yeast. The Tri Kettle collaboration gives off some light, hop-derived citrus notes, offset with the unique, floral sweetness of a honey addition that also gives this brew the characteristic 9% alcohol kick of a textbook tripel. Don’t miss out on this one: stop by the Third Eye taproom in Sharonville or the Narrow Path tasting room in Loveland and get a pour while it lasts. Details at facebook.com/thirdeyebrewingco

WEST CENTRAL

There are a handful of beer styles that just go hand-in-hand with the changing of the seasons and the onset of colder weather in Ohio. Star City Brewing has two of those styles on tap right now at their tasting room in Miamisburg. Cinder Path is a smoked robust porter made with German Rauchmalt, combining the richness you expect from a dark beer cut slightly by the smoked barley malt, the way the wispy smoke of a campfire cuts through the air on a chilly night. But to really get warmed up in the Ohio autumn, you need stronger stuff. This week, Star City also tapped a keg of their Prince Engleman Russian imperial stout that was aged for 18 months in a Woodford Reserve bourbon barrel. The final result is a rich, sweet, dark, slightly floral brew tinged with vanilla and caramel characteristics from the barrel with plenty of alcohol warmth at 11.3% ABV. Read more at facebook.com/starcitybrewingcompany

Categories: Brewery News