If you are unaware of March First Brewing, don’t be hard on yourself. They’ve been intentionally flying under the radar for a few weeks, slowly seeping out to bars and restaurants around town. But this is only the very beginning of perhaps the most ambitious Cincinnati brewery yet.
Read more “March First Brewing and Boundless Ambitions”
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Both of those lists are now hilariously out of date.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.
Read more “The Cincinnati Six-Pack Project (2016 Edition)”
With Bockfest happening this weekend, a celebration of amber and dark lagers, it’s time for me to finish this post that I’ve stewed on for a few months now. Last June I wrote a plea for fellow craft beer enthusiasts to embrace the Love of Lagers. I realized then that far too many folks think lager = pilsner = Budweiser and nothing else.
Lager just means that the wort ferments into beer with a yeast that prefers cooler temperatures around 35° – 40° Fahrenheit over weeks or months. To contrast that, ale yeast likes to ferment around 64 – 70 degrees for a week or two. On top of that, there seems to be a pervasive idea that lagers have to be a pale yellow color. Today we’re going to dispel the notion that all lager style beers are flavorless yellow fizz by highlighting a few different darker lager styles.
Read more “Dark Lagers: For the Love of Lagers! Part 2”
One of the Christian Moerlein sales reps offered me samples of a few of their beers that have gone under recent recipe changes. I then decided to take these reviews as an opportunity to try and tell the story of Moerlein and help everyone know the company a little better. To tell the whole story I’ve split it up over three posts, 1 for each beer and each period of Moerlein’s history.
- Barbarossa and the pre-prohibition Christian Moerlein
- OTR Ale and the rebirth of a brand
- Northern Liberties and the reformulation of Moerlein
The original Christian Moerlein Brewing Company was founded by a Bavarian named Christian Moerlein. Christian was born in 1814 and learned blacksmithing and brewing in Bavaria then immigrated to the United States in 1841 and eventually settled in Over-The-Rhine and started his brewery. The company went on to become the biggest brewery in Cincinnati at the time as well as one of the top 5 in the entire country.
Christian died in 1897 and his company was not long to follow suit due to prohibition. Like many breweries in Cincinnati and across the country Christian Moerlein Brewing Company was unable to continue on and the brewery and brand died with the birth of prohibition. Luckily for us that was not the end of this brands story.
One of the beers brewed by Christian Moerlein (the guy) was his Barbarossa. This recipe has been tweaked since his time but the brand and idea remain the same. Here is what the current Moerlein company has to say on this beer:
The Barbarossa is slow-aged with a reddish-brown color and a malt aroma derived from Munich dark malt. Named in honor of Frederick I, emperor of Germany, known as Barbarossa.
Read more “Beer Review: Moerlein Barbarossa and Pre-Prohibition history”
After being sealed 18 years ago, an entrance to the Hudepohl lagering tunnels has been reopened by the hard working Over-The-Rhine Brewery District team! Read more “New lagering tunnel discovered in Cincinnati!”
The temperature of your beer, when you drink it, can have a variety of effects on the entire experience. I’ve always heard that the ideal temperature is around 55°F, of course, this varies by style … Continue reading Learning About Beer: Serving Temperature
Variety is the spice of life, or so they say. After hunting down and enjoying the lovely Founders KBS (my review) I decided to take an alternative direction and finally try the ultra-available Miller Lite. Honestly I have been meaning to get around to trying this since the beginning of the year, and my diet. I figured after having the super high calories KBS (at ~337) now was a great time to try Miller Lite (at ~110)… it was also $1 for 24 oz and I felt cheap.
Read more “Beer Review: Miller Lite”