Know your local brewery: Listermann’s/Triple Digit

Continuing my goal to help folks get to know the brewers and breweries behind their favorite local beers I stopped by Listermann Brewing Company in Evanston (next to Norwood) for a talk with owner Dan Listermann, head brewer Kevin Moreland, and social media director Jason Brewer. To provide some background info before we get rolling Listermann’s was first a home brew store, supplying the area with everything they needed to make their own beer. They then evolved into a small brewery under the same name and after a few more years decided to add Triple Digit as a separate brand, though it’s still brewed in the same place and on the same equipment as the Listermann’s beers.

Due to interviewing 3 people at slightly seperate times over 2 hours I have paraphrased most of the following unless otherwise noted.

About the brewer:

  • How’d you get into “good” beer?
    • Dan Listermann first brewed in 1973 (before home brewing was legal in the US) when he was at Miami University, he gave it up after a few terrible tasting brews.

    “I walked into a drug store in Oxford and it was a package with a pound of malt and an ounce of hops and I was supposed to boil that all up with 5 pounds of sugar and put that in a clean garbage can with a packet of fleischmann’s [bread yeast]. I had a special hydrometer with a big B on it and you were supposed to bottle it when it got to the B. So I bottled it then and most of them foamed all over the place and some of them blew up and it all smelled bad. You couldn’t get proper yeast.” – Dan Listermann

    • Around 1987 Dan’s old roommate gave him a call, convinced him to hang out and brew again, and they made some really good brews. Dan started making beers again, joined the bloatarians, and wasn’t happy with some of the equipment available. Being an engineer by trade Dan set about making his own equipment. By 1993 his business was being held back by his job and his job was being held back by his business. Dan could get another job in engineering easy enough but to found another business would be very difficult.
  • What has the local brewing community been like?
    • Dan: Oh wonderful. I go to events and all the beer geeks are there and I know them all.Most of the guys who have breweries now started out here one way or the other. It’s a real tight community, we don’t look at each other as competition, we are mining the rich vein of Bud Light drinkers. The more they drink of craft beer the more likely they’ll drink our craft beer as well. The big conversion isn’t going form one craft beer to the next, it’s going from Bud Light to real beer.

About the brewery:

  • How and when did Listermann’s get going? How bout Triple Digit?
    • Dan Listermann started manufacturing homebrewing equipment back in 1991 out of his house. The store officially started in 1995 and kept manufacturing equipment until about 7 years ago. They found it wasn’t really worth the effort and in 2008 got a brewing license. It was really a side thing that didn’t take off very well at the time. In the winter of 2011/2012 Kevin Moreland was hired as head brewer and that’s when things really started taking off big time.
    • Triple Digit was Dan’s idea from a long time ago. He wanted something to differentiate the Listermann beers from the “honking huge ones” that is big, high alcohol beers in 22 oz bombers.
  • What’s it like managing two brands under the same roof?
    • The upside is they are able to differentiate between two different kinds of beer and distribute differently. The downsides are having to double brand awareness efforts. They frequently have to explain to people that both Listermann’s and Triple Digit are actually the same brewery.
  • Is there a story behind the names?
    • Listermann’s Brewering Company (the store and brewery) are named after owner Dan Listermann
    • Triple Digit is named for all their beers having a starting gravity of over 100. Starting gravity is a measurement of the amount of sugars in a beer; the more fermentable sugar the higher the starting gravity. The  difference between starting and finishing gravity can be used to calculate the alcohol by volume.
  • What is your brewing process, from brain storm to bottle shelf?
    • Kevin: The first thing I do is listen to Jason nag about things about what we don’t have and what we should be doing. I always look at what the market is doing here locally, then I’ll look at our flavor profile, and something I want to drink during this season. Once we come up with a concept we have to figure out if it’s feasible to do at the brewery, how we’re gonna brew it, bottle it, label it. It kills you to do some small batch runs because the amount of labor involved and labels and everything. One of the big key things is if it’s gonna be unique enough for us to produce, we want to make sure it’s a home run and not something that’s just for 100 people in the room.
    • Jason: Long story short it either takes 2 hours or 6 months. Like the Peanut Butter Porter I bugged Kevin for 6 months, every time he asked me what he should brew and I’d say the Peanut Butter Porter. One time though he asked me and I said brew me a double IPA, he went to his computer and 30 minutes later was brewing it.
    • Kevin: At any time there’s 50 different beers in my head that I want to brew but it’s the space and time. That’s what I like about being in the small brewery and that’s why I chose to come here. I get an idea and next week you may have it on draft here. We’re not here to do 8,000 barrels a year, we’re here to do unique beers and making sure everyone gets paid.
  • What can we expect to see from L/TD going forward?
    • Slide Job – This is a collaboration brew with Cellar Dweller. It will be an oatmeal sweet stout aged in port barrels with cherries added.
    • Cranium – Imperial oatmeal stout with vanilla and coffee, from Coffee Emporium, added.
    • Julia with blackberries – Julia is a Belgian-style sour blonde brewed with Riesling and Muscat grape juices and aged in oak barrels
    • The Cincinnati river boat series – Kevin: This will be 3 sour historical style beers, 2 of which are too far off in the future to talk about, but the first one will be called Colonel Plug its a Kentucky Common. This is a historical style brewed with a lot of corn, black malt, and 6-row malt. We did a 20 hour sour mash and used 40% corn, 6-row, and a little bit of honey malt. Which added some sweetness and gave it all a nice color that looks like Bourbon. We took the sour mash and got it to a certain PH that I felt was the right sourness for the beer. Ran it off and boiled it then aged it in American White Oak like how the beer would’ve been done back then. We’ve bottled it and are waiting on label approval. This was a collaboration with Ray Spangler, creator of the Bloatarian brewing league and home brewer of the year for 1987.
  • Details on the new bottling line
    • Jason: Currently 2 guys work together to hand fill the bottles much like a [slightly advanced] home brew system. We had someone the Ohio’s Bureau of Worker Compensation in at an event who mentioned that they had a grant available that you can write and get money towards a bottling machine. We looked into it and didn’t think anything of it, I wrote the grant, they came out and watched us. I had to write out all the steps for hand bottling and how much time and money we could save with a bottling machine. They approved the grant and we should have the machine here by the end of August. Then we just have to do case studies on the number of steps that are saved to prevent workers compensation claims, not that we’ve had any, but with the expansion that we’re doing there will be a whole lot more room for that to happen. We’ll start doing 4 packs of 12 oz for Triple Digit bottles.
  • Where can folks go to get Listermann’s or Triple Digit?
    • Listermann’s – Always on tap at Arnold’s and JAPs, often at Gordo’s, Rhinehaus in OTR, Firehouse Grill in Blue Ash has Jungle Honey, Parker’s in Blue Ash [and the Listermann’s tap room!]
    • Triple Digit – Is available in bottles at  better beer stores around town
  • Anything else that you want folks to know?
    • Kevin: Come down and have a beer with us! Cincinnati is booming with craft breweries coming on board and all the fans, and the bloggers, talking about all the collaborations and brands is great. I encourage everyone to go around and check them all out and for the local bars to carry the local beers.

Listermann/Triple Digit dinner at Parker’s Blue Ash Tavern

I was lucky enough to get invited to this beer dinner at Parker’s Blue Ash Tavern featuring the brews of Listermann and Triple Digit. Before we go any farther a bit of background on Listermann and Triple Digit. Listermanns has been a home brew store for a long time now then 5 years ago they started a small brewery aptly named Listermann Brewing Company. Wanting to experiment more they then created a separate brewery know as Triple Digit Brewing company, so named for all their beers having a original gravity in the triple digits. So they’re both brewed at the same place and on the same equipment but are “different” breweries.

I’ve said it before and I’ll again repeat that I’m no food blogger but I’ll do what I can on that front. I will, however, be focusing on the brews and how well they pair with the courses. As for the restaurant I’d never been to Parker’s Blue Ash Tavern before but have seen how they’ve been improving their craft beer selection lately. I quickly checked on the way in and saw at least 8 taps of craft plus a standard sized color case full of craft bottles.

First Course:
Tuna Tacos (Cucumber Salsa, Jalapeno Crema, Cilantro) 
paired with a Serpentine Wheat.
Beer: Listermann Serpentine Wheat
Style: Wheat Ale
ABV: 5.5%
IBU: 18
Ingredients: 2 row pale, wheat malt, oats; sterling and sorachi ace hops; American ale yeast

Little bit darker than most wheats with much more orange color. Nice light aroma of wheat that reminds me of summer days. Very crisp taste with light citrus flavors, but not really the typical IPA type of citrus more lemony than that. Very light body and smooth mouth feel with plenty of carbonation bubbling across your tongue and almost no sense of alcohol. Super refreshing on a hot day.

The heat from the Jalapeno meets up well with the cool soothing wheat but it’s was still a pretty hot dish… Or I’m getting old and losing my joy/tolerance of spicy food.

Second Course:
Fish & Chips (Battered Pacific Cod, Crispy Plantain, Napa Cabbage) 
Beer: Listermann Leopold.
Stye: Belgian blonde
ABV: 6.2%
IBU: 26
Ingredients: Pilsner malt, wheat, flaked corn; Sterling hops; Belgian yeast
Availability: draft only

Extremely light pale yellow, could be mistaken for a Bud Light. Strong flavors from the Belgian yeast strand brings out aromas of fruit. The flavor profile matches the aroma strongly of fruit and lots of grapes specifically. Uber light body and mild carbonation. Really flavorful beer showing off loads of fruit.

The meal was infused with Leopold in multiple ways and tasted great with it.

Third Course:
Beer Belly & Pork Rinds (Smoked Pork Belly, Spicy Pork Rinds, Avocado) 
Beer: Listermann Jungle Honey
Style: American Pale Ale
ABV: 5.7%
IBU: 40
Ingredients: 2-row, crystal, and honey malt; perle and zythos hops; American Ale yeast
Availability: Draft only 😦

Orange brown color topped with slight head. Complex aroma mixing the bitter and sweet. Flavor hits you with a touch of bitterness then a wave of sweetness. Medium body and finish. I really enjoyed the flavor of this brew.

Really awesome combo with the beer and food here. Fatty pork flavors of the meat were washed away by the IPA cleansing the palate for another bite.

Entree Course:
Ohio Steak & Potatoes (Ribeye Two Ways, Asparagus, Roasted Beef Jus)
Beer: Triple Digit Aftermath
Style: Scottish Wee Heavy
ABV: 10.5%
IBU: 25
Ingredients: 2 row, crystal, victory, and chocolate malts; brewers gold hops; ale yeast
Availability: 22 oz bottles and limited release draft

Dark brown mahogany color. Strong caramel and toasted bread aromas. Matching flavor with loads of alcohol, but not aggressive or in your face. Fuller body with a creamy mouth feel. Very enjoyable, but you should only do so with caution!

Sorry, this food looked to delicious to wait to take a picture. Super awesome Ribeye, Asparagus, and fried Potatoes which goes great with this strong beer.

Dessert Course:
Nutty Bars (Fresh Peanut Butter, Wafers, Chocolate)
Beer: Listermann Nutcase
Style: Peanut butter porter
ABV: 6.7%
IBU: 28
Ingredients: 2 row pale, aromatic, crystal, Chocolate, flaked oat malts; brewers gold hops; American ale yeast.

Very dark brown color. Nuts are all over the place here strong in the aroma and flavor. If you don’t like peanut butter you might want to stay away. I on the other hand love peanut butter and always say the world needs more porters, resulting in this beer being a great combo for me.

Super delicious but almost a little too rich. Think about those vanilla wafer sandwiches, just in a peanut butter flavored and ultra gourmet version.

Not getting down to Norwood (where the Listermann/Triple Digit brewery is) very often I have few chances to try these Listermann brews. Since Triple Digit is bottled and distributed more widely I’m much more familiar with their line up and have had Aftermath quite a few times. This is something that will have to change. I was seriously wowed by the Jungle Honey and need to get around to giving it a full review and making sure to get it more often.

If you’ve been looking for an excuse to do the same then this Saturday is that excuse, especially if you like hazelnuts! From 10 am – 10 pm it’s officially Chickow! Day at the brewery, featuring a release of Bourbon Barrel Chickow! as well as many different variations on tap and cask. I also hear it’ll be easier to acquire a variety of Triple Digit in the future as they’re getting a bottling line (they’ve been hand bottling everything) and will be releasing 4 and 6-packs as well as the 22 oz bombers they currently carry!

FULL DISCLOSURE: I was invited to this event by a PR firm and my meal was comped, so all food and beer were free. To our readers, and any breweries interested in inviting me to events, giving me free beer impacts the review in only 2 ways. That way is that I WILL review the beer and I WILL write a blog post about it. Giving me free beer does not guarantee you a favorable review or that I will tell everyone to go buy it or anything like that.