FigLeaf Brewing primed for anniversary party, & much, much more

Earlier this week we had the pleasure of stopping by FigLeaf Brewing Co., to talk about their big upcoming anniversary party. In between sampling tasty beers, we talked about their bridging the gap between Cincinnati and Dayton, how distribution is working out for them, their wealth of beer styles and so much more.

Don’t forget to bookmark their anniversary party, and we’ll see you there!

Plus you can check out all our shows at our Brew Minds page on YouTube.

Quaff Bros. to merge with Quaff On Brewing for new barrel-aging project

In an almost-destined move, Quaff Bros. — the Cincinnati-based barrel-aged beer collaboration project — will merge with Quaff On Brewing in Indiana.

Brew Minds talked with Quaff Bros. founder/owner Danny Gold about the change on Thursday and what it means for his current projects. [For a little history, check out the first article Brew Minds wrote about Quaff Bros. here.]

RELATED: Official press release from Quaff On Brewing

“When I left The Party Source, it was on good terms and they gave me the rights to Quaff Bros.,” Gold said. “Given that Quaff On is so close in name, and that I came to work with them, it just seemed like a good fit.”

“Quaff Bros. has always stood for a couple things — it stands for collaboration and friendship, and pushing the envelope while creating the highest quality liquid we can,” — Danny Gold

The creator of storied barrel-aged collaborations such as Blue Melvin went on to say that it works from a business perspective too. Quaff On was looking to start a barrel-aging project as it opens a new, larger facility in Southern Indiana.

“We thought there was a lot of potential,” Gold said. “I’ll still be based in Cincinnati, but this will eventually cut down the 1,000 weekly miles of travel I do as we expand into Greater Cincinnati someday.”

The new facility outside Bloomington houses a brewery, barrel program, distillery, and restaurants. From a logistical standpoint, it means that Gold will be able to set a timeline on collaborations and more efficient source barrels and work with breweries besides Quaff On.

“Quaff Bros. has always stood for a couple things — it stands for collaboration and friendship, and pushing the envelope while creating the highest quality liquid we can,” Gold said. “By having a headquarters, it will allow me more time to control the timeline and production schedule. I can have my friends such as Fifty West Brewing, West Sixth Brewing, or Jackie O’s come out to my shop and we don’t have to wait on anything.”

He added, “The new facility will allow me to get the barrels as soon as the distillery is done with them and fill them with beer. Quaff Bros. originally begin as a collaboration and we have no plans to change that. If anything, it opens up more avenues.”

“This will allow us to restart Quaff Bros. with a clean slate so we can start fresh,” — Danny Gold

As for the current projects, Gold said he only has a few beers resting in barrels currently. Those projects haven’t maturated yet but information should be released once the beer is ready.

“This will allow us to restart Quaff Bros. with a clean slate so we can start fresh,” Gold said.

As for the awaited projects with the now-shuttered Blank Slate Brewing, Gold said they are deliberating what to do with those beers.

“Obviously we don’t want to have to dump the beer, but we have to figure out the smartest move for everyone. Those beers also include Against the Grain Brewing, so we have to figure out the logistics of making it work,” Gold said.

As for the merger, it will take effect almost immediately and will be “official” as of Saturday.

The first big release for the combined project will come at the Festival of Wood and Barrel-Aged Beers, (FoBAB,) in Chicago this year. Gold said they are submitting a barrel-aged Russian Imperial Stout called “Fools Russian” — get it? Fools-Rush-In — as well as variants. He said the beers should be released to the public sometime after the contest.

The change in business structure will also mean a change online, so fans should watch Quaff Bros. Facebook page and other social media for the latest updates.

MadTree Brewing announces release of 'Pilgrim' in cans for Fall

It had to happen some time. Fresh on the heels of the release of fan-favorite Dreamsicle, MadTree Brewing announces they are canning “Pilgrim.”

Fans have been clamoring for Pilgrim Pale Ale to be canned since its initial release at the 1.0 facility. With the expansion at 2.0 in Oakley, MadTree now has the capacity to can the beer.

The brewery is also partnering with La Soupe and Busken bakery as part of the event.

Here are all the details on the release, straight from MadTree:

Continue reading “MadTree Brewing announces release of 'Pilgrim' in cans for Fall”

Live at Swine City Brewing!

Jesse and I headed out to Fairfield to meet and talk to the folks from Swine City Brewing. We talked to owner Dan Ebben and his crew about opening a brewery and what to expect from Swine City when they open in the next month or two.

The Cincinnati Six-Pack Project (2016 Edition)

3-years ago Bryan Roth from This Is Why I’m Drunk reached out to local bloggers across the country to each build a 6-pack that represents their state. You can read that list here. About a year before that post I wrote another article on the Cincinnati Six-Pack.

Both of those lists are now hilariously out of date. The best example of this is that Rhinegeist isn’t on either list as they weren’t open yet. I initially sat down to write an update for Ohio’s part in the Six-Pack Project but remembered the difficulty in narrowing an entire state down into six beers. So, I decided to settle down to just a Cincinnati Six-pack, plus a few from Dayton. I also reached out to Pat at Pat’s Pints in Columbus and Rick Armon at The Ohio Beer Blog in Akron/Cleveland. They’ll both be doing similar posts covering their parts of Ohio in the next few weeks.

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Continue reading “The Cincinnati Six-Pack Project (2016 Edition)”

David Wondrich on Cocktails, Cincinnati, and Surprises

One of the major highlights of the Cincinnati Food + Wine Classic this year was getting the chance to interview a spirits writer that I greatly admire, Esquire Drinks correspondent David Wondrich. Thanks to his books and articles, most notably Imbibe! and Punch, his name is closely associated with the classic cocktail movement and documenting the history of drinking culture in the Unites States. My partner Charlie and I sat down (more accurately, stood up in the corner of a tent in Washington Park) to talk with him about his writing and why he decided to attend the Food and Wine Classic in Cincinnati. You can listen to the full interview in Episode #195 of The Charlie Tonic Hour but here are the highlights.

David Wondrich and Ginny and Charlie Tonic from the Charlie Tonic Hour

Continue reading “David Wondrich on Cocktails, Cincinnati, and Surprises”

Cincinnati Food + Wine Classic: A Foodie's Paradise

This year I was once again lucky enough to be asked to attend the Cincinnati Food + Wine Classic, held September 11-13 in Washington Park. This year’s event proved itself to be a significant increase over last year, with an additional day of tasting and events on Sunday as well as more things to seek out throughout the weekend. I was immensely satisfied with this year’s event. Last year felt like a wonderful local event with a lot of potential. This year they went a long way toward meeting that potential. The Cincinnati Food + Wine Classic felt much bigger and more vibrant this year, and I was thrilled to see our city producing something that seems destined to grow into a nationally recognized event.

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One of the offerings from Orchid’s and Chef Todd Kelly on display this weekend.

Continue reading “Cincinnati Food + Wine Classic: A Foodie's Paradise”