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Dayton On Tap

Psst…Over Here. I Have Some Yuengling…

November 11, 2011 By Brian Petro 1 Comment

It's Heeeeeeeeere...

You have no doubt at this point seen a billboard or a bus with a sign proclaiming Yuengling is coming in fall of 2011. You may have even had a pint of it if you go to one of the many places that offers it on tap, like the Oregon Express, Archer’s Tavern, or Bullwinkle’s. Maybe you have heard the excited whispers of some of your beer loving friends discussing how much they could not wait for it to come to Dayton. And all of them have a friend, family member, friend of a friend, or some runner who brings them a case of Yuengling any time they visit one of the thirteen states it is currently on sale in. The stories make it sound like Yuengling is a banned substance in the state of Ohio, and there is a stiff penalty for possession.

Yuengling does not need to be sold in dark alleys by seedy people. It is one of the better examples of an American lager that is available, and up until this year, Ohio was not one of the thirteen states that you could buy it in. You had to go to Pennsylvania or West Virginia to buy it, as it was mainly sold along the east coast and the South. The company is based in Pottsville, PA, about sixty miles northeast of Harrisburg, and is America’s oldest continuously run brewery. It is also a small brewery, producing two million barrels of beer in a year for the first time in 2010. To put that in perspective, Budweiser produces over one hundred million barrels of beer a year, and has been doing so since the late 90’s. They are very passionate about the product they produce, and will not sell it in an area unless they know they can support the demand for it. That happened in 1996, when they pulled out sales from other states because of too much demand. That is also the company’s main reason for taking so long to get to Ohio. We love our beer, and they were concerned they would not be able to meet demand. In some ways, they were right; Dayton is getting bottled product mid-November because Columbus and Cleveland bought quite a bit more beer than was expected. Cleveland alone bought double what the company projected. In some areas it was triple.

Beer and ice cream...a natural fit.

Yuengling began as a small company in a small town in Pottsville in 1829, when German immigrant David Yuengling started the Eagle Brewery. That brewery burned down in 1831, but David quickly rebuilt it, and kept producing beer. In 1873, when his son Frederick joined the company, he changed the name to D.G. Yuengling and Son. When David passed away in 1899, the brewery was thriving. It was doing so well that Prohibition could not stop it. When the country dried out for thirteen years after the passage of the Eighteenth Amendment, Frederick did two things. The first was starting to brew “near beer” from their Pottsville plant, the only alcoholic beverage that was still legally allowed to be produced in the United States. It was a .5% beer by volume, the equivalent of O’Douls or Sharp’s. Their other venture to help them through was to start producing ice cream. Yes, really. They produced ice cream until 1981, when they finally closed the dairy they opened across the street from their plant. On the day Prohibition was repealed, President Franklin D. Roosevelt received a shipment of Winner Beer from the Yuengling plant as a thank you. This was curious, because the beer takes about three weeks to brew.

The company hummed along nicely, until the 1970’s, when the boom in commercial and mass produced beers came and wiped out or bought up all of the competition. The highlight of that era happened during America’s bicentennial year if 1976; Yuengling became officially registered as America’s Oldest Brewery. Yuengling had a solid base in its home county of Schuykill, and was able to survive nicely on just what the locals were buying. This was not good enough for Dick Yuengling, who took over the company in 1985. He immediately reintroduced the very popular lager that had not been brewed in decades. The beer itself is an amber or copper color, and a little sweeter than the traditional lager. The malt notes assert themselves a little more than the bitter of the hops. The hops add a little bit of a citrus flavor, but it is very, very light. His timing was excellent, as the craft beer movement was just beginning, and people were drifting away from Budweiser and Miller to look for other beers. That beer is the beacon that we are all drawn to, and is part of the reason Yuengling is enjoying a boom. It has been growing in leaps and bounds since he took over, adding several new breweries to expand their distribution area, choosing their path of expansion carefully. Yuengling now accounts for about 1% of beer sales in the United States. They grow slowly, from state to state, to preserve the quality of the beer. This business that has been going since 1829, and the whole family is committed to continuing that tradition. As Jennifer Yuengling, Dick’s daughter, once put it in a story for The Morning Call “This is our family history and there’s no other family in the world that can claim what we have.”

Where it all began.

What will the future hold for Yuengling in Ohio, now that bars have it on tap and stores will soon have bottles to take home? Will it hurt the demand of Yuengling, since part of its popularity was its scarcity in the state? Listening to people discuss it, the opinion seems to be mixed. People who were familiar with the brew before it was widely available are excited that they can now go out and get it on tap, or bring home a six pack of it. People who had not tried it before are a bit more puzzled. They do not see what all of the hype was about, and have consigned it to the pack with other lager beers. Maybe the hype has hurt the spread a little, raising the bar a little too high for the Pennsylvania lager. Its rabid fan base will make sure that they keep the beer popular in Dayton, and the bars that have it now are making sure people know about it. The bars that have it on tap have benefitted from the initial release at the end of October. Next week, retailers and bars that have it by the bottle will see people coming in and buying out the available stock, checking out this beer with the almost contraband reputation to it. Cheers!

Filed Under: Dayton On Tap

Yuengling Comes To Dayton Bars First, Stores Later

October 24, 2011 By Lisa Grigsby 1 Comment

Many Dayton beer lovers have had Oct 31st circled on their calendar as the day Yuengling debuts in Dayton.  The billboards and bus signs have been hyping the arrival for months.  And for draught lovers, many local bars and restaurants will be  treating folks to a glass of beer on Mon, Oct 31st.  But there is a trick to the debut as well, according to Kathryn Oakes, Director of Marketing for Heidelberg Distributing, the demand has been far bigger than we expected.  We’ll have enough kegs on hand to service our market, but the retail packages will be delayed until Nov. 14th.”

“I thought that this launch was going to make history for Yuengling and set the standard for future state launches, and Ohioans are going to make that happen,” said Patrick Noone, the brewery business development manager overseeing the move into Ohio. “It’s crazy. I’ve never seen anything like this.”

The family-owned brewery, which promotes itself as “America’s Oldest Brewery,” is based in Pottsville, Pa. Despite being in a neighboring state, Yuengling had never sold its brands in Ohio, blaming the reason on a lack of production.

Yuengling recently expanded one of its breweries to make the push into Ohio.

The beer has a major cult-like following, and there are plenty of stories about Ohioans making special trips to Pennsylvania to stock up. Its arrival has elicited comparisons to Coors, which for years wasn’t sold on the East Coast.

Rob VanMetre, the local Yuengling brand manager, shared with us that the Lager, Light Lager and Black & Tan ( a mixture of Yuengling Premium Beer and Dark-Brewed Porter) will be available at the roll out.  Other Yuengling brands, such as Porter and Lord Chesterfield Ale, are expected to arrive sometime next year.

He goes on share that “Yuengling is a fantastic beer with a great following and moving the release date back for retail and convenience stores is really so we can service all our customers and be fair.”

Many local bars will be opening early to host special tasting parties.  The Dublin Pub is opening at 5:30am to our $3 pints to Yuengling fans. Stop in for kegs and eggs and get a great start to your week!  Archer’s Tavern in Centerville will open up at 6am and TJ Chumps is promoting $2.50 22oz Yuenglings the entire month of November.

If you know of other special events, feel free to add them in the comments below.

And then two weeks later look for the stores to roll out a round of welcome parties. Cheers!

“

Filed Under: Dayton On Tap, The Featured Articles Tagged With: DaytonDining, Yuengling

Home Bar Primer

October 21, 2011 By Brian Petro 2 Comments

We are looking for a good home. Won't you help?

The holidays are right around the corner, and the first big party holiday of the season, Halloween, is next week. That means a great deal of entertaining in the home, bringing people over, and having cocktails on hand for all of the guests you will entertain. It is a perfect time to start up that home bar you have been talking about for years. With the Cocktail Revolution in full force, there are more choices of liquors out there than ever before, from a wide range of flavored vodkas to classic ingredients making a comeback. Not only do you need the liquors, you need something to mix them with. There are also few basic tools that every bartender needs to make sure they can produce a wide range of drinks, from a classic Sazerac to a modern Cable Car. Glassware is an important part of a nicely stocked bar, and the range of glassware you can find in most cocktail books can also be very daunting. So let’s start with…

The Basics

Of course, the defining characteristic of a bar is the liquor, and your bar will be no exception. The first rule of putting together your own home bar is: It is your bar. You can have whichever liquors you like, crafted to whichever cocktails you prefer to make. If you love tequila, you can have five bottles of various styles of tequila handy, to enhance the flavors of everything from a margarita to a Paloma. Most bars have at least one of what are considered the five main liquors that most cocktails are based off of.

Rum

This is the liquor most historians say the first cocktail started off in. Rum is an incredibly versatile liquor, working well popular summer drinks like the Mojito to the hammer-you-in-the-head strength of a Devil’s Poison. It ranges from the lighter flavors of Bacardi to the full flavors Kraken. For a home bar, Bacardi or Cruzan are great stock rums for you to have. If you want to add a little spice to you bar’s selection, Captain Morgan or Sailor Jerry are excellent options as well.

Vodka

The most recent addition to the cocktail world (it did not get big until the 20th century), this is now a staple to almost every bar. Its colorlessness and lack of flavor makes it a great base spirit to use if you are looking to have a lively drink with less liquor burn. It also boasts a wide range of flavors, from sweet cake and whip cream to spicy pepper. For your bar, it is best to stick to the original. Flavored vodkas are great if there is a specific drink for it, like Absolut Peppar in a Bloody Mary, or Stolichnaya Citros in a Cosmopolitan, but not for general cocktail making. Absolut, Grey Goose, and Ohio’s own Buckeye vodkas are all great brands to stock your bar with.

Whiskey

A classic, this is also something that you should have in your home bar. Whiskey has been around for centuries, and one of the earliest bases for cocktails to be made from. Whiskey is a little tricky to add, since there are so many types of whiskey on the market, all with unique characteristics. Do you get a bottle of Canadian whiskey? Irish whiskey? Scotch? Bourbon? The answer is to go with the one that you drink the most. If you are looking for a good base for a wide variety of cocktails, Jack Daniels or Jim Beam are the best bets. They also both mix well in cocktails.

Gin

The refreshing gin and tonic

A staple of many classic cocktails, gin has fallen out of favor because of its bold flavor (typically heavy on the juniper, which makes it taste piney). However, this is a great liquor to rediscover because it mixes so well with other liquors. Most cocktails we now love also started their lives as gin cocktails, but gravitated to the less-obvious-you-had-a-three-martini-lunch vodkas. Tanqueray, Bombay, and Beefeater are good basic gins to have as ingredients behind your home bar.

Tequila

Tequila and gin hang out in roughly the same neighborhood: good liquors with a tarnished reputation. Tequila is needed for many cocktails like the margarita and Tequila Sunrise, and even makes a guest appearance in a Long Island Iced Tea. And, of course, people will take shots of it. Silvers seem to be very popular at the moment, Patron being the brand of choice with 1800 and Jose Cuervo both being good choices for your bar.

Outside of these five liquors, there is one other you may choose to add.

Brandy/Cognac

Brandy and cognac are liquors that are fairly out of fashion at the moment, but are useful to have for an assortment of classic cocktails like the Sidecar (I am a huge fan of this cocktail). This category is very much a matter of choice; if you are not much for brandies, there is no real need to keep one behind the bar. Paul Masson and E & J both make a nice brandy to have in stock.

Schnapps, Liqueurs and Other Flavors

There are a few liqueurs you will want to have for you home bar, for a variety of reasons. Triple sec is a popular ingredient in many cocktails, adding either a sweetness to the cocktail or a slight orange flavoring. DeKuyper or Mr. Boston makes a fine triple sec, but you may also be tempted to purchase Cointreau or Grand Marnier as higher end substitutes. In the same vane as triple sec, blue or orange curacao can be added to you bar for an orange flavor. The blue variety is much more common than the orange. Amaretto is another liqueur that you should add to your basic par set up, again being very versatile in multiple cocktails, and just as delicious on the rocks. Disaronno is a good upscale amaretto, but others can be found at a lower cost. Vermouth, both sweet and dry, are good pick ups as well. A bottle will last you a long time, since most recipes that call for either call for a splash, dash, or other very small amount. Most people are familiar with dry, since it is a key component in a classic martini. Sweet vermouth is found in Manhattans, and other whiskey based cocktails with a similar flavor profile. While we are discussing the Manhattan, add a bottle of Angostura bitters to your list of mixers. Usually only a few drops of this potent liquid is needed in any drink, so a bottle of it will last you a good long while.

Flavors for all occasions...

Flavors are something else you are going to want to look for. Schnapps have a smoother, more natural flavor profile for cocktails. Apple, peach, and banana are popular ones. They do not punch out as much as stronger puckers do. Puckers , which still fall into the schnapps category, are usually very sour, and add a stronger flavor to your cocktail, as one might find in an Appletini. Other popular puckers you may consider are Razzamatazz (raspberry), cherry, grape, and watermelon. To round out the flavors you may consider behind the bar, add some white crème de cocoa and white crème de menthe (mint). They add flavor without tinting your cocktails, and some classic cocktails have these flavors to add some bite, like the classic Stinger. DeKuyper and Mr. Boston make a wide selection of flavors for you to try and add to your collection. If there are cocktails you or your friends like that have different schnapps, make sure you have some on hand. Schnapps will usually last quite a while, depending on use.

Mixers

Very few cocktails are straight liquor. You are going to need something to mix them with. Of course, the common ones to buy are cola, diet cola, lemon and lime soda, ginger ale, tonic, soda water, orange juice, cranberry juice, pineapple juice, and sweet and sour mix. For carbonated drink mixers, most cola companies make smaller sized cans that are perfect for mixing into a cocktail. Using the smaller containers helps to keep the carbonation popping for when you want to make the drink. Opening and closing a two liter may be fine for the non-alcoholic glasses of pop, but you will not go through it as fast behind the bar. Sweet and sour mix can be found with pre-mixes in most groceries and liquor stores. You should also pick up a bottle of grenadine and a bottle of Rose’s Lime Juice, for the added color, flavor, or both. The juices can be bought in the juice aisle. For orange juice, I would suggest the pulp free kind. Having lemons and limes handy would help as well, since some drinks call for fresh squeezes of both of these fruits.

Mixers are things that you do not always have to have stocked behind your bar. Make sure you have the ones you commonly use on hand, but buy the others before a big event. Even sealed or closed, it is possible for fruit juices to go bad and carbonated beverages to go flat.

Basic Tools

Stainless steel tools for all your bar needs

There are plenty of gadgets you can have behind your home bar, but only a few that are truly needed as part of a kit of basics. Jiggers are a must. Recipes for cocktails are put there for a reason, and the jigger will help you make sure your drinks taste the same each time you make them. There are two types: you can get the single glass with measurements on the glass, or a stainless steel one with separate measurements on each side. A wine key is an outstanding all purpose bottle opener, useful in opening everything from wines to bottles of beer. A cocktail shaker will be needed for chilling liquors and mixing ingredients. Speaking of mixing, you should also have a bar spoon handy, since not all drinks need to be (or should be) shaken to blend the ingredients together. Since some of the older style drinks are coming back into vogue, a muddler is also a good tool to have behind the bar. It is used to crush herbs and fruits to release their oils or juices into the drink. They are more commonly plastic or metal, but you still may be able to find a wooden one if you look around. And once you have all you ingredients mixed, muddled, or chilled, a Hawthorne strainer will help to get the cocktail neatly into the glass you are serving it in, while keeping the ice and crushed fruit in the shaker. One other tool that every bar has is a handy book filled with cocktail recipes. It is always nice to have a reference book for cocktails, either to try new things with the ingredients you have on hand or to see which ingredients you need for one you wanted to try. Mr. Boston Platinum Edition is one of the ones I have behind my bar, but swing by a local book store to check them out. The book will also help you determine which garnishes you will need for your drinks, such as olives, oranges, cherries, and a host of assorted others. Many will even tell you how to prepare them.

Glassware

There isn’t a great deal of glassware you should run out and buy to get your home bar started. A set of martini glasses would be a lovely addition, as well as a set of wine glasses. You can put a wine into any wine glass, so pick the wine glass most appropriate to your favorite type of wine. If you do add brandy or cognac, a set of brandy snifters should also be added to enhance the aromas and flavors of the liquid in the glass. Any other cocktails will go fine into the glassware you have in the house. You are going to be spending plenty of money on the rest of the tools and liquors to set up your bar, so no need to get fancy with the glassware up front. Save that for the next few rounds.

While the list above may look daunting, over a short period of time you can acquire are fairly well stocked home bar. Buying a few pieces at a time will help spread the costs out, as well as give you some time to figure out what you need and what will just turn into something else for you to dust. And of course once your bar is nicely stocked, you get to enjoy experimenting with some cocktails at home you may never have thought to buy while you were out on the town, and share some of that with your friends. Maybe even invite them all over for a fun night in. Cheers!

Filed Under: Dayton On Tap, Happy Hour

Get Your Spook On at Spinoza’s

October 20, 2011 By Dayton937 Leave a Comment

It’s that time of year again. The time to flaunt that Dracula cape or dress your little one in her favorite princess gown. The time for parents to walk the neighborhood while little Buzz Lightyear is sprinting with all his might to get to the next candy bowl. The time when everyone regrets how many sugary treats they just wolfed down.  It’s a time for crazy costumes, haunted houses, and genuine fun. We all remember the glorious days of trick-or-treating, and if those days still constitute your present, all the better! But not all the fun of Halloween is wrapped inside those treats vanishing into what may seem like thin air. Actually, a local restaurant, Spinoza’s, is putting together a special pre-Halloween celebration for adults. Accompanied with live and entertaining music, this local pizzeria is serving up six special beers by Wychwood Brewing Company, (how perfect a name!) all paired with delicious eats. So all you twenty-one and uppers, climb into that storage closet and put some life back into that fang and cape duo on October 25th—Spinoza’s is even giving away special prizes for guests who appear in costume!

This six course meal is the perfect way to celebrate Halloween a tad early; what better to pair fun with than delicious food and beer? Plus live music by the Evil Jim Volk! Let me tell you—you’re in for a treat. Wychwood Brewery has fully embodied the spirit of Halloween with their clever names of the featured ales, while Spinoza’s has carefully matched the prepared cuisine to stimulate your taste buds. But before we dive into the logistics of the meal, let’s indulge in a bit of a history lesson about both of these fine companies. How did they come to be?

This is Glen ↑

Glen Brailey, the owner of Spinoza’s, has been in the pizza industry for many years. He began his adventure at Domino’s while attending college, and after a few more adventures and thirteen years at Pacchia Wood Fired Pizza, which he opened, he found an empty pizzeria in the Mall at Fairfield Commons, located in Beavercreek. “The space was great, the rent was right, and I was yearning to toss dough again!” wrote Brailey in a blurb on Spinoza’s website. After aging the dough, using the freshest ingredients in their sauce, the “finest (and most expensive)” cheese, and topping it all off with all-natural pepperoni, this pizza is sure to be like nothing you’ve ever tasted before. And the fact that a mouth-watering brew is to be served alongside this gourmet pizza—this will constitute the ultimate testimony that beer and pizza were a match made in heaven.

Now for the second half of this dynamic duo—Wychwood Brewery. After perusing their Halloween-decorated, interactive website, I was briefed on Wychwood’s history. This company is located in the heart of Witney, in Oxfordshire, England—a town famous for its brewing. The brewery acquired its name in 1990, actually named after the Wychwood Forest which is located on the outskirts of Witney. “By 1997, Wychwood Brewery was producing nearly 30,000 barrels a year…” according to wychwood.co.uk. That’s extremely impressive, and a whole lot of beer! Today, Wychwood is famous for their hand-crafted ales, and exports all over the world. Just thinking about the combination of fine pizza with hearty beer—isn’t your mouth watering already?

So I’m sure you’re biting at the bit to know what exactly is on the menu for the Halloween Beer Dinner next Wednesday at 7 PM. Well, let me tell you.

Warning: The following description may cause a severe longing and appetite that can only be satisfied by attending Spinoza’s on Wednesday, October 25th.

Welcome—The evening will begin with Wychwood’s “Wychcraft” 3 Hopped Golden Ale. It has been described as “bursting with succulent citrus and lime hop character”. This unique ale will be paired with Spinoza’s Crispy Deviled Eggs with pistachio, bacon and chives.

Appetizer—Immediately following, Wychwood “Scarecrow” Organic Pale Ale will be served alongside “Finger” Sandwiches of spicy capicola, peppered salami, pepperoni, fresh mozzarella, and garlic aioli. The Brewery describes this pale ale as having a “refreshing citrus and delightful malt flavor, rounded off with a spicy bittersweet finish.”

Salad—Next, we will be served the salad portion of the meal, consisting of shaved harvest salad with Fuji Apple Dressing and Spanish Marcona Almonds. The drink of choice will be St. Peters India Pale Ale, whose brewery has been in business for over 700 years

Pizza—To begin our fourth course, we will be graced by a draft of Wychwood’s most famous ale—“Hobgoblin” Dark Ale. This very smooth ale acquires its flavors from “chocolate and crystal malts”, and will be paired with Spinoza’s Sicilian Poutine Calzones with Sweet Potato, Snake River Farms Ground Beef, Wine-infused Marinara, Basil Pesto Sour Cream, Jumbo Ripe Olives, and Shredded Parmesan.

Cheese Course—Wychwood “King Goblin” Special Reserve Ale will be served beside Black Label Cambozola with Quince. This ale has a very rich character, while still being smooth.

Dessert—And last, but certainly not least, is dessert. Yes, you read dessert. Spinoza’s is putting together house-made “Blood Red” Velvet Doughnuts with honey glaze and toasted almonds. Complementing this decadent dessert is a “deep chestnut beer…with hints of coffee, banana and licorice”, titled Monty Python’s Holy Grail “Dark Knight Reserve”.

This menu and more can be found at spinozas.com

Now, try to tell me your mouth isn’t watering right now. Are you even still with me or are you already slipping into that witch’s hat and attaching that ugly green mole to your nose? Honestly, this is a Halloween celebration you and your taste buds can’t afford to miss. So what are you waiting for? Give Spinoza’s a call RIGHT NOW to put in your reservation for this epic night. Better hurry before they are booked. I’ve even made it convenient for you and included the number:

937.426.7799

spinozas.com

So here’s how the scene should ultimately play out. You arrive in your decked out Dracula ensemble and casually stroll into Spinoza’s. And when the hustle and bustle has finally died down and the waiter comes to serve you your first course, you quote this famous line from 1992’s Dracula:

“They say you are a man of good…taste.”

Then proceed to cackle in the most evil way imaginable. Oh, and then dig in!

Filed Under: Dayton On Tap, The Featured Articles Tagged With: DaytonDining, Spinoza's

American as apple…cider

September 30, 2011 By Brian Petro 2 Comments

William Henry Harrison

I will drink…to getting your vote!

The presidential campaign of 1840 was going to be a hard fought one between Martin Van Buren and William Henry Harrison. In an attempt to paint Harrison as an old geezer who could not handle the strain of the presidency, a Democratic newspaper stated that “[g]ive him a barrel of hard cider, and … a pension of two thousand [dollars] a year … and … he will sit the remainder of his days in his log cabin.” Harrison, to show what a hard working regular guy he was, used that statement to start calling himself the “log cabin and hard cider candidate”. Harrison’s political rallies were swimming in the apple based beverage, and there are stories that people who voted for him on Election Day were given even more of the hard stuff. All of that helped to give Harrison an electoral landslide.

Modern drinkers most likely would scratch their head at this. How is hard cider a draw? Isn’t that a drink that people who can’t handle real liquor drink? It is too fruity and sweet for anything but a lightweight drinker to be able to handle. Prohibition killed many fine distilleries and truly altered the flavors that Americans sought for their cocktail time. Hard cider was one of the casualties.

Apples ready for pressing

Melrose apples, ready for the press.

Hard cider was widely considered a working man’s drink through the end of the 19th century, but was also on the table at every fine dinner in the United States. George Washington at one point offered it for votes. Thomas Jefferson brewed it while he was searching for a sturdier grape to bring to the United States for wine production. John Adams drank a tankard of it every morning (to soothe his stomach), and many children had it with their breakfast through the 1830’s.  The love affair with cider began in the 1620’s when copious amounts of orchards were planted with English apples from Massachusetts to Virginia. The apples we enjoy today are not native to our land. Before colonization, America was a land mainly of inedible crab apples. When the apples matured, some were used for baking and eating, and some were pressed into what we know as apple cider, which they referred to as “soft” cider. It was unfiltered and unpasteurized, so it did not keep for a long period of time. More often, they pressed the apples and added yeast to them to encourage the fermentation. Fermentation made any beverage safer to drink than the water that was available, because the process killed bacteria long before Pasteur developed the process that bears his name.

While the colonies were producing  enough grains to feed themselves (and make some beer and whiskey on the side), and many people tried to cultivate grapes to produce wine in the unforgiving costal climate, apples were plentiful. And cider is not incredibly difficult to make (squeeze juice, add yeast, wait). Depending on the sweetness of the apples, most ciders naturally ferment to an ABV of around 5% (right around typical lager beer ABV). With the addition of some natural flavorings and sugars that come from honey (which the colonists could also cultivate), molasses (which they could import from the Caribbean), or maple syrup (plentiful in New England), the ABV of ciders can get up to 14%, which is more on par with wines. In the United States, for tax purposes, ciders are defined as beverages made from apples with no more than 8% ABV. If it goes higher than that, it becomes classified as a wine.

Apple Orchard

The legacy of Johnny Appleseed: Cider for the pioneers

There are many reasons that people look to when searching for the demise of hard cider as a staple of the American drinker. It was not long after the 1840 election that the country began to see the decline in demand for cider. One reason may be the faster expansion to the West. The country was growing at a rapid pace, and apple trees take a few years to mature. People were not planning on planting an orchard then staying around to see it grow. Johnny Appleseed was made famous by planting apple orchards all over this great state, and those apples were most likely used to make barrels and barrels of cider. The people that were pushing this expansion to the west were of German descent, and bringing a new style of beer, the lager, to the United States. Lager beer was safer to create than the ales the English brought over (less risk of spoilage and contamination), and Adolphus Busch embraced the railroad and refrigeration to spread this type of beer across the country. It was also at this time a small group of people made serious inroads to stop the excessive amounts of drinking that marked the beginning of the 19th century through the Temperance movement. People began to cut back on alcohol consumption, and cider was a large part of that consumption, especially in the east.

With the beginning of the craft beer movement in the 1980’s and 90’s, hard ciders began to make a comeback in America. They never really lost their popularity in Europe, being a staple there since England was still ruled by the Celts. Woodchuck, Cider Jack, Hornsby’s, and Woodpecker lead the charge back from obscurity to the big stage of American drinking, but it no longer had a big place at the table. Like Zima, Smirnoff Ice and other malt beverages, they were seen as a novelty, not a piece of Americana resurrected from obscurity.  It was not until the later additions of their European brethren like Strongbow and Bulmers that the cider market earned some gravitas. Crispin, based in Minnesota, has also added to that heft, giving America a little more credibility when brewing a less sweet, crisper cider. Crispin and other ciders have started to move away from strictly apples, including pears and other flavors in their ciders. The evolution of cider has gone organic as well, with Samuel Smith adding cider to their wide range of traditional beverages. Rhinegeist is one of the first Ohio brewers to add hard cider to their stable, offering a Dry Hopped and Semi Dry version in cans.

A wide variety of ciders are available around the area, with the best selections being in your local liquor stores. Arrow Wine and Belmont Party Supply both have a fine selection. Maybe you would like to try your hand at it yourself? As was mentioned earlier, it is not incredibly difficult to do, cider being more akin to a wine than beer. If you are an adventurous spirit, Sally’s Place has a very simple recipe you can try, with just a few purchases from a local brew store. Cheers!

Filed Under: Dayton On Tap Tagged With: Cider, Cider history, Dayton Ohio, DaytonDining, Happy Hour, hard cider, National Apple Cider Day

A German Fall Classic

September 21, 2011 By Brian Petro Leave a Comment

That...is a lot of beer to carry.

Seasonal beers are a blessing. Many craft beer companies have their own schedule of seasonal beers, ones that pair flavors and brewing styles with appropriate times of the year. Christmas ales full of cinnamon and nutmeg, Irish Red brews around St. Patrick’s Day, and a summer full of citrus, honey, and refreshment. Fall is now here, when we all turn to earthier flavors. We look at spices, apples, pecans, and of course, pumpkins. But, there is another style of beer that becomes very popular at this time of year, because of a very large festival in Germany. Oktoberfest is a festival that lasts around two weeks, beginning in mid-September and ending in the first few days of October. And for this fine festival, a special brew called a Märzen is brought out and enjoyed by the masses.

On October 12th, 1810, Prince Ludwig was married to Princess Therese of Saxony-Hildburghausen. There was a festival planned that day for all of Bavaria, and that festival included parades, horse races, drinking, and food. The festival grounds were renamed Theresienwiese (Therese’s Field, now known as Wies’n) in her honor, and the festival was a smash hit. However, an event like Oktoberfest is not made in one year. Due to the popularity of the festival, it was repeated at about the same time in 1811. This time, however, an agricultural festival was included. As time has progressed, the beer tents became beer halls (1896), and amusements, from carousels to bowling alleys, were added to make each year bigger and better. By the 1960’s the horse races were all but over, occurring once every three years or so. But, the festival itself had become the juggernaut that we all know and love, making us familiar with beer steins and lederhosen. It has become a celebration of German culture in the United States, where we borrow many of the similar tradition for our much shorter festivals.

Ayinger, an excellent example of a Maerzen

Food and beer are the big reasons so many people attend Oktoberfests throughout the country. Initially, the October celebrations had less to do with a parade and a royal family, and more to do with a specific kind of beer. Before refrigeration, it was very hard to brew a good beer during the summer. In March (the German translation of the month being März), brewers would make a mad rush to brew as much beer as they could to drink and sell over the summer months. It was a very malty, darker beer, with a little more hops in it as a preservative. It was kept in storage in caves – lagered, as they put it – which increased the richness of the flavor as well as the content of the alcohol. When October came around again, and it was safer (and legal) to brew beer again, any beer that was not sold or used had to be consumed to empty the barrels. This beer was called Märzen, and it had a little more kick (6 to 8% ABV) and flavor than typically enjoyed. This beer became incorporated into the festival, and also became a reason to make sure the Red Cross was always on hand. Since most people are used to drinking lower strength beer, they drink as much Märzen at Oktoberfest as they do during a regular night out. With the higher strength of the brew, more people get drunk and pass out, so many in fact that the Germans developed a name for them, the Bierleichen, or “beer corpses”. Not only is there beer, but there is a wide range of food available, from any of the wursts you can think of, to German pastries like strudels and plum cake (Zwetschgenkuchen), and many, many ways to eat potatoes and sauerkraut.

One of the reasons it took Oktoberfest so long to pick up speed was the number of interruptions it suffered in the early years of its existence. Not three years after the festival started, it had to be cancelled because of the Napoleonic War. It was cancelled outright nineteen times for a variety of reasons, twice for cholera outbreaks in the region, and multiple times for a variety of wars, including World Wars I and II. In the years following World War I, it was cancelled due to hyperinflation of the Deutschmark, where people were taking wheelbarrows of cash to buy bread and milk. In the years after some wars, it was not cancelled, but scaled back to a smaller “Fall Festival”. After each interruption the festival came back with greater strength, new tents, and more entertainment for the masses. Dire events could make give the festival a break, or a smaller scale, but the festival was popular enough to come back stronger after each upheaval.

This weekend Dayton celebrates Oktoberfest at the Dayton Art Institute, September 24th and 25th, 2011. While it is considerably shorter than the sixteen days they celebrate in Munich, it will be just as festive. A wide variety of beers will be available, such as Wiehenstephaner (one of the oldest breweries in the world) and Warsteiner from Germany, a wide variety of Oktoberfest beers from Harpoon, Great Lakes Brewing Company, Leinenkugel, and Spaten, was well as other local favorites. The food will be plentiful, the music will span from polkas to jazz, and there will even be a home brew contest to add more unique flavors. From a simple wedding ceremony on a lawn in front of a palace to a celebration that draws over six million people from around the world and spawned similar celebrations in cities globally, Oktoberfest has grown in size and scale. Step out this weekend and enjoy the variety, the atmosphere, and the tradition of a festival that has been two centuries in the making. Prost!

Filed Under: Dayton On Tap

Celebrate 40 Years of Cheer and Beer at the DAI Oktoberfest (TICKET CONTEST)

September 19, 2011 By Dayton Most Metro 10 Comments

(from the Dayton Art Institute)

The 40th Oktoberfest takes place Saturday, September 24 and Sunday, September 25. Presented by MillerCoors, this community event includes a dazzling array of artisans, unique foods, ample domestic, international and craft beers, kid-friendly art activities, live music on two stages, delicious international wines and much more!

Highlights of this year’s Oktoberfest include a fully covered Main Stage viewing area, an expanded Craft Beer tent with four big-screen TVs for all the weekend football action, a special craft beer cask tapping on Saturday, and the 3rd Annual Oktoberfest Home Brew Beer Contest. The MeadWestvaco FamilyFest provides free art activities and games for the kids, from noon – 6 p.m. on Saturday and Sunday. Kids may also sign up for the free ProLiance Energy Museum Kids Club at Oktoberfest.

The weekend kicks off on Friday, September 23, with the annualOktoberfest Preview Party, sponsored by Steve R. Rauch Inc., from 7 – 11 p.m. The Preview Party features great international food from 30 vendors, a special craft beer cask tapping, complimentary domestic beer, German beer, wine, and soft drinks, live music by Velvet Crush, and pumpkin carving by Arctic Diamond Ice Sculpture. Preview Party guests also have the first opportunity to purchase hand-crafted wares from 65 local and national artisans. The museum galleries will be open to Preview Party guests from 7 – 10 p.m.

Space is limited for the Preview Party and advance purchase of tickets is recommended. Advance tickets are $45 for museum members and $60 for non-members. All Preview Party tickets purchased at the gate are $80. Advance tickets may be purchased online at www.daytonartinstitute.org/oktoberfest, at the museum’s Visitor Services Desk during regular museum hours, or by calling 937-512-0136.

As part of the Oktoberfest 40th anniversary celebration, The Dayton Art Institute will post photos from past Oktoberfest celebrations on its website and Facebook page. The community is also invited to share its Oktoberfest memories on both the museum’s website and Facebook page.

Oktoberfest is fun for the whole family!

Getting to and from Oktoberfest is a snap. Free parking and shuttle services are available on September 24 and 25. Park at Imperial Packaging Corp. on Edwin C. Moses Blvd. (one mile east of UD Arena) and take the free shuttle to and from Oktoberfest. Visitors may also park downtown and take the free RTA Oktoberfest shuttle from stops along Main Street, Second Street and Fifth Street in the Oregon District.

Oktoberfest hours are noon – 11 p.m. on Saturday, September 24, and noon – 7 p.m. on Sunday, September 25. The museum’s galleries will be open noon – 6 p.m. on Saturday and Sunday.

Advance tickets for Oktoberfest are $5 for adults and seniors, and $3 for students (ages 7-18). Tickets purchased at the gate are $7 for adults, $5 for seniors, and $4 for students. Children 6 and under are admitted free.

Oktoberfest advance tickets may be purchased online at www.daytonartinstitute.org/oktoberfest, at the museum’s Visitor Services Desk during regular museum hours, or by calling 937-512-0136. Advance tickets may also be purchased at Arrow Wine & Spirits, Bee Gee’s Mini Mart, Boston Stoker (2nd Street location in downtown Dayton), Culinary Company, Cuvee Wine Bar & Cellar, Dorothy Lane Markets, Dublin Pub, Logos @ Work, and Voltzy’s Root Beer Stand.

The Dayton Art Institute’s Oktoberfest receives support from Presenting Sponsor MillerCoors, Preview Party Sponsor Steve R. Rauch Inc., FamilyFest Sponsor MeadWestvaco, Supporting Sponsors Jeff Schmitt Autogroup, Liberty Savings Bank and Coca-Cola Bottling Co., and Patron Sponsors Arrow Wine & Spirits, Cavalier Distributing and Time Warner Cable, with Additional Support from ABC 22/FOX 45 Dayton’s News Source, Clear Channel Radio, DaytonMostMetro.com, Dayton City Paper, Grandview Hospital and Imperial Packaging Corp.

How they do it in Germany...

The Dayton Art Institute’s Associate Board, a group of dedicated museum volunteers, organizes the annual Oktoberfest as a fundraiser to support the museum. More than 2,000 additional volunteers help with the massive task of putting on the event. Over the years, the Associate Board has raised more than $4.5 million through Oktoberfest. Since its inception in 1972, the annual festival has drawn more 850,000 people. All proceeds from the event benefit The Dayton Art Institute.

For more about Oktoberfest, visit www.daytonartinstitute.org/oktoberfest or call the museum at 937-223-5277. Join the Oktoberfest celebration on Facebook (facebook.com/daytonartinstitute) and Twitter (twitter.com/daytonart) for additional information, updates and exclusive offers. On Twitter, search for the hashtag #OktoberfestDayton to find the latest Oktoberfest information.

Win Free Tickets!

We’re giving away multiple pairs of free tickets to the 40th Oktoberfest (a $10 value)!  All you have to do is fill out the form below – we’ll draw winners on Wednesday September 21.  To double your chances of winning, go to our Facebook Page and click the share link under the post of this article and leave a comment about your first Oktoberfest experience.  Share on your Facebook wall and we’ll add your name twice to the drawing…. Good Luck!

CONTEST CLOSED

We had 111 entries – Congratulations to our winners!

Maureen O’Rourke

Shaun Nicholas

Aimee Richardson

George Shaw

David Lauri

Tracy McElfresh

Jeremy Boyer

Kelly Weiler

Filed Under: Dayton On Tap, The Featured Articles

World of Beer Craft

September 7, 2011 By Brian Petro Leave a Comment

Mmmmm...beer

September 7th is National Beer Lover’s Day, and we are living in a golden age of beer. The whole industry has evolved a great deal in the last thirty years, from a time when the market was dominated by lager beers and the craft beer industry was limited. There were a few notable craft exceptions, such as Yuengling and Anchor Steam, but Sam Adams was a long way off. Craft breweries are now growing at an astounding rate, with 725 being in development as of June of this year, and volume of craft beer brewed has grown 14% through the first half of this year.  That growth shows no sign of stopping as American craft brewers are exploring different flavors (21st Amendment’s Hell or High Watermelon is a good example) and styles (Dogfish Head revived classic brews through their Ancient Ale series).

The mainstream brewers have been feeling the heat. While they still have a very comfortable share of the overall beer market (Anheuser-Busch ImBev has 53% of it in the U.S.), they recognize the need to diversify their portfolio of beers to adapt to the growth of the craft beer market and the shifting tastes of consumers. Budweiser’s recent acquisition of Goose Island (some feel a reaction to Miller purchasing Leinenkugel’s) shows the power of the craft beer movement. Budweiser went out of their way to ensure the public that Goose Island will still be run in the same way, just with the resources of Anheuser-Busch ImBev behind it.

Beer, in its purest form, can be made with just four ingredients: malted barley, water, yeast, and hops. This was the basis of the Reinheitsgebot, or German Beer Purity Law, one of the first laws dealing with the production of liquor. The staggering number of beers that are available are made with these simple ingredients, prepared in a variety of ways, and in some cases with extra elements and flavors added to the brewing process. That same variety can be broken down into two different overall styles of beer: lagers and ales. All beers, for the most part, fall into one of these two very broad categories.

Lager can only be enjoyed by people with curly moustaches

Lager – This is the most popular beer style in the United States. When you go to a Kroger or Meijer for a beer run, the bulk of the beer that you see are lager beers. From Molson Canadian to Budweiser to Dos Equis, lager beers have a broad range of tastes and flavors. Lager beers are bottom fermenting, which means that the yeast sits at the bottom of the vessel the beer is being fermented in. They also ferment slowly, which means they have to be stored for a while before they are ready for consumption. Lager beers were stored in caves or cellars, developing a beer that is ideally fermented at 40 – 50 degrees Fahrenheit. “Lager” comes from the German word for “store” or “camp”, and that is what the beer does. Most of the lagers you find will contain barley, water, hops, yeast, and rice or corn.  It is the rice and corn that many people who love beer will take exception to. They are both used as fillers, which do not add flavor to the beer, and make the beer a little thinner in the mouth. The rice and corn do add some sugar to the brew for the yeast to grab on to, which increases the alcohol content. Most lagers are in the 5% alcohol by volume (ABV) range, but can get as high as 14%. Lagers strive for consistent and milder flavor.

Ales – Ales are very English, and everything that lagers are not. Ale historically was differentiated from beer by the fact that it did not use hops during the brewing process. Hops were later added to offset the sweetness that is imparted by the malted barley, and they have been used for that purpose ever since.  Not only do the hops add some balance in flavor, they also preserve the beer. Ales are top fermenting, which means the yeast rises to the top and ferments there, becoming part of the foam at the top of the vessel. Ales are fermented at higher temperature, usually between 60 – 80 degrees Fahrenheit. They ferment very quickly at such high temperatures, which make them a little more volatile and full bodied in terms of flavor. Brewed at too high a temperature, it will release other flavors that may be unintended by the brewer.  Most of the ales you will find are pale ales, such as Sierra Nevada Pale Ale or Great Lakes Brewing Company Burning River. Budweiser American Ale is one of the more full bodied ales at your local grocer. Ales range from 3% to 8% ABV, with styles that can go somewhat higher. Ales have a fuller flavor profile, from sweet with more malt or spicier or bitter with more hops. They can also be served at closer to room temperature with little loss of flavor.

The following beer types fall under one of the major styles. You can easily find any of these types in your local grocery store.

India Pale Ale (IPA) – India Pale Ales have been booming in the stores, with most craft breweries creating this intensely flavorful style of beer. Magic Hat’s 9 Hex IPA, Moerlein’s Northern Liberties IPA (from Cincinnati), and Great Lakes Brewing Company Commodore Perry are more popular versions of this type of ale. IPAs were created when English brewers needed to move vast amounts of ale from England to India. The traditional ales Englishmen enjoyed would spoil on the long journey, giving the men there a bad beer to drink. It was discovered that hops helped to preserve the freshness of the beer on the long journey, so the new ales they brewed has higher levels of hops and malt in them, but the hops usually won out. IPAs have a very bitter character to them, depending on the amount of hops in the brew. American IPAs have a little bit more of a grapefruit or citrus note, due to the type of hops that we grow in America. This is a beer style for someone looking for bold flavors with a little more kick, since many IPAs are 6 – 9% ABV.

Hoegaarden's special glass

Witbier – When you are looking for a witbier (“white beer”), look no further than Coor’s Blue Moon for a very popular example of this type of ale. Anheuser-Busch’s Shock Top and Hoegaarden’s Original White Ale are also great examples of this style, made popular in Belgium and Germany. These ales are typically cloudy and light in appearance, due to the use of unfiltered wheat from the brewing process being in the container. Witbier’s flavors come from not only the wheat and high level of carbonation, but also the coriander, orange peel, and other spices that are added during fermentation. Many people like to drink these beers with either an orange or lemon, but that can obscure some of the more subtle flavors. Hoegaarden has even developed its own glass in which to enjoy their beer best. Witbiers are typically 4 – 6% ABV, but some of them can get as high as 10%.

Stouts – Before the barley is malted (allowed to germinate a little before it is stopped, which helps release the sugars for fermenting), it is roasted, which gives the beer a much darker color and deeper, richer flavor. That rich, roasted flavor is often enhanced in American stouts through the addition of chocolate or coffee flavors, sometimes hops are also added to enrich the flavors. These ales are deep brown or brownish red, reflecting the roasted quality of the barley used. The phrase “stout” and “porter” are often used interchangeably, though porters use different types of malts and aren’t always roasted. The most famous stout in the U.S. is Guinness, but many craft brewers also offer their own stouts, like Mt. Carmel Stout. Stouts usually do not have a great deal of sugars in them while they are fermenting, which often lead to lower ABVs in the 4 – 7% range. However, some stouts can get as high as 10 % ABV.

All of the types of beer mentioned above can be found at your local grocery, as can all of the beers mentioned. These five styles and types are the most popular I found at the stores I went to, but by no means is a complete list of beers. If you are looking to expand your palate with expert guidance, there are a few great places to do so. The Trolley Stop in the Oregon District has a beer tasting for $20 on the first Wednesday of every month. Nine tastes of beer, plus a great education on beer styles and how to taste. Archer’s Tavern cracks open a new craft beer keg every Wednesday night at 5 PM, and offer a great menu to boot. Arrow Wine also has a beer tasting from 5 to 7 PM every Friday night, offering five beer samples to start your weekend off right. Celebrate the day by checking out a new beer, or enjoying one of your favorites at your local bar. Cheers!

Filed Under: Dayton On Tap

Beer Week Concludes With AleFest Saturday

August 24, 2011 By Lisa Grigsby Leave a Comment

It seems only fitting that the proper way to conclude beer week is with a huge beer bash and that’s exactly what Joe Waizmann, organizer of the 13th annual AleFest is planning.  Over 4000 beer fans are expected to take over Carillon Historical Park this Sat, Aug 27th from 2-6pm.  According to Waizmann, the event will be “bigger and better than ever with more than 350 beers from about 140 breweries – an all time high,”  listed here if you want to look.

One of the highlights of the fest will be the Cask Ales being tapped. These beers are  brewed from traditional ingredients and matured in the cask from which it is served. As Chappy’s co-owner Lori Yanko  explains, “these beers have a different mouth feel because they are self carbonated as opposed to poured with co2.  Breweries will often release variations on their specialty brews, for instance the Great Lakes  we’re pouring this Friday night is a special cask of dry-hopped Commodore Perry,  as opposed to their regular IPA.”

Look for the following Cask Ales- and expect them to disappear quickly:

  • Heavy Seas Loose Canon IPA Dry Hopped in Cask
  • Left Hand Milk Stout
  • Thirsty Dog Belgian Tripel with Cherries
  • Thirsty Dog Druid Farmhouse Ale
  • Two Brothers Resistance Oaked IP
Tips from Making the most of AleFest  from Fest Veterans

“A designated driver would be a good idea,” suggests Peter W, Dayton’s Premier Event Photographer (AleFest does offer a $10 designated driver ticket- if you have a friend that is really patient, better yet- arrange to have a sober driver await your call for a ride home).

“Get there early – the lines fill up fast, so if you wait until later to arrive you’ll be waiting in long lines and wasting precious beer drinking time,” shares Elise H, who biked 10 miles for the beer of it on Tues and highly  recommends the event for next year!

“Wear something cool and comfortable.  Plan out what you really want to try first. You never know what could be on a very limited supply, so you don’t want to miss out. Try the stuff you have never had before first,” advises Brain A, a local homebrewer.

“Take notes of the beers you like and those that, God forbid, you don’t.  If you don’t like something it will save youfrom buying a whole 6-pack down the road. Have a great time seeing friends! Check out the beer gear too,”says Marty B, Beer Week Committee Member

“Don’t worry about running out of tickets. As the afternoon wears on, some of the vendors get more generous with their pours,” offers Steve S, a veteran of early AleFests.

Budget conscious beer drinkers will want to get their AleFest ticket in advance for $35, you can pick it up at over 60 area bars and fine beer merchants, or purchase online or you can buy it at the park for $40.  Your ticket includes a cute little sampling glass, but don’t beg the volunteers pouring to fill it up.  Their is a sample line printed right on it  Bring extra money for snacks which will be available from 5th Street Deli, Chappys Tap Room & Grille, & Dorothy Lane Market and to pick up a cool beer collectible, if that’s your thing.   Phat Like Dad will be playing tunes in the gazebo and you may want to bring a portable chair and set up a home base for when you need a break.

Filed Under: Dayton On Tap, The Featured Articles

Cheers – It’s Beer Week!

August 19, 2011 By Lisa Grigsby 3 Comments

Ok, it’s longer than a week, with nine days of events celebrating craft beers all over the region.  Long been celebrated across the country, last year was the debut of  Dayton Beer Week.  Now in it’s 2nd year, the committee of 8 organizers have reached out to new participants and  expanded the number of beer-centric events to over 30 tastings, dinners, and even a bike ride.   Official events are registered on the Dayton Beer Week web site, where promoters pay $50 to help defray administrative and advertising costs. Net proceeds will be donated to the Miami Valley Restaurant Association’s scholarship fund.

Here’s a day by day guide of Beer Events happening this week, however you may want to check our calendar as more events keep popping up!  Also look to the right hand column for links to more info about many of these events.  If you’d like to add an event to our calendar submit here.

Friday, August 19

Dayton Beer Week KICK-OFF PARTY! at Spinoza’s  4 -11pm
Beer Tasting at Arrow Wine & Spirits Centerville  5 -7pm
Stone 2010 Russian Imperial Stout keg tapping at Chappy’s 6pm

Saturday, August 20

Pints, Putters & Pink Balls at Kittyhawk Golf Center Noon
Beer Tasting at The Greene  6 – 9pm
Belgian keg tapping of Brugse Zot Unfiltered Belgian Pale Ale at Chappy’s  6pm

Sunday, August 21

Dayton Beer Week – Beer Pride Parade at Oregon Arts District  4:30 PM
Enjoy this video from the 2010 parade!
[yframe url=’http://www.youtube.com/watch?v=ORpCDNJ-UZM’]
Special Tapping and Opening Ceremonies at Thai 9  5:00 PM – 08:00 PM

Monday, August 22

Merchant Du Vin Beer Tasting at Chappys Tap Room & Grille   6:00 PM – 08:00 PM
Troegs Invasion Tap Takeover at Blind Bob’s Tavern  7:00 PM – 09:00 PM
Craft and Specialty Buckets at J-Alans  All Day Event
Rogue Night at South Park Tavern

Tuesday, August 23

Biking for The Beer of It  at A Taste of Wine  6pm
Epic Brewing Beer Dinner at Spinoza’s  7-9pm
Founders Draught Blast at Chappys 7-9pm
Bell’s Brewery tasting at King’s Table 5-10pm
Left Hand’s Blackjack Porter tapping at The Pub at The Greene
Samuel Adams Stein Hoisting Competition at Fox-n-Hound
Samuel Smith Beer Dinner at Carvers 6:30pm

Wednesday, August 24

A.Y.O.B. at Archer’s Tavern  5:00 PM
Green Flash Brewery Tasting at 5th St. Wine & Deli  5 -7pm
Off Centered Foot Stomp at Trolley Stop 5pm
Beer Tasting with North Coast Brewing Co. at Spinoza’s  6-9pm
Mt. Carmel Brews with Kathleen Dewey at Blind Bob’s Tavern 6-8pm
Sierra Nevada Tasting at Chappys Tap Room & Grille  6:30 8:30pm
Dogfish Head Beer Tasting at The Caroline  7pm
Great Lakes draughts at Flanagan’s Pub begins at 4pm
Duvel Belgian Golden Strong Ale Glass wpurchase night at Thai 9 6pm
Goose Island cooking with beer at Culinary Company
Belhaven House of Beer Happy Hour at The Pub at The Green 6-10pm
Once a Year Beers Tasting at Brunings Wine Cellar

Thursday, August 25

Firkin Drag Race at Lucky’s Taproom and Eatery  5:30pm – 2:30am
5 course Summer Beer Dinner  – SOLD OUT at Citilites  6pm
Beer Tasting with Ommegang Brewing Co.at Spinoza’s  6-9pm
Mt Caramel Beer Tasting 7 – 9pm RSVPs please  at A Taste of Wine
Cavalier Tastings at Arrow Wine Far Hills 5:30- 7:30pm
Brewkettle takes over South Park Tavern
Goose Island Sour Ale & Vintage Reserve Ale night at Archer’s Tavern
Sierra Nevada craft beer sampling at Kroger Marketplace Englewood 3-5pm
Belgian Golden Strong ale, Duvel served in limited release glasses at King’s Table

Friday August 26, 2011

Beer Tasting at Arrow Wine & Spirits Centerville   5 – 7pm
Special Great Lakes Tapping at Lucky’s Taproom and Eatery 5 – 7pm
Red Carpet Rollout at Trolley Stop  7pm
Great Lakes tapping at Chappy’s 8-10pm
Goose Island Brewmaster Beer Dinner at Meadowlark  7pm
Brewery Ommegang tasting at Culinary Company 4-7pm

The finale of Beer Week will be the 13th annual AleFest which takes place on Sat, Aug 27th at Carillon Park.  Gates open at 2pm and participants receive 20 sampling tickets and a souvenir beer glass.  Deciding which of the 300 beers you’d like to taste may be the hardest part of that day.   We’ll post another article later in the week with our tips for surviving Alefest, but be sure to buy your ticket in advance, it will only be $35, at the door you’ll pay $40.  And it’s not a bad idea to line up a designated driver now!  Cheers!

Filed Under: Dayton On Tap Tagged With: Blind Bob's Tavern

Celebrate International #IPADay

August 4, 2011 By Lisa Grigsby Leave a Comment

Thursday, August 4th, is the first ever International IPA Day. On Thursday  craft beer drinkers across the social sphere and across the globe will raise pints in a collective toast to one of craft beer’s most iconic styles: the India Pale Ale. This celebrated style represents the pinnacle of brewing innovation with its broad spectrum of diverse brands, subcategories, and regional flavor variations – making it the perfect style to galvanize the craft beer’s social voice.

This is a new kind of event: a social media event.  All around the world (mostly in the USA, and more predominantly on the West Coast) IPA lovers will share their IPA experiences via Twitter, Facebook, Four Square, and other technological means of social communication.

Here’s the deal. Go out and drink some IPA on Thursday, August 4th and share your thoughts about what you’re drinking via social media. On twitter, use and follow the hashtag #IPADay.

This event, which exists in both the cyber realm and at many local pubs around the world, is the brainchild of @TheBeerWench and @RyanARoss. Sure they have real names, but given the nature of the event they created, why use anything but their twitter handles?

According to the event founders, “International #IPADay is a grassroots movement created to unite the voices of craft beer enthusiasts, bloggers, and brewers worldwide, using social media as the common arena for connecting the conversation together.”

“To participate, share your photos, videos, blog posts, tasting notes, recipes, thoughts with the world on Twitter Facebook, YouTube, WordPress, RateBeer, Foursquare, Gowalla, Yelp, Untappd or any other social media platforms you may use. Use the hastag #IPADay in all of your posts and then see what others are saying by searching the hashtag on google, twitter or other social media resources.”

Or feel free to leave your IPA endorsements in the comments below.

Filed Under: Dayton On Tap

IPA’s Featured in New Holland Beer Crawl

July 28, 2011 By Lisa Grigsby Leave a Comment

“New Holland Brewing’s Hatter Days is an annual event celebrating the success of the Michigan brewery and distillery with their customers and fans with a litany of versions of the flagship “Mad Hatter” ale. On Saturday, July 30th, New Holland is bringing the Hatter Days to Dayton. 6 Beers, 5 Bars! Come celebrate New Holland Brewing Co’s 14th Mad Hatter Birthday by drinking 6 different versions of Mad Hatter IPA.

Starting at 2pm at Thai 9 in the Oregon District, New Holland’s Beer Ambassador, Clay Cooper, will be tapping a specialty Mad Hatter at 5 different
establishments throughout the day.

Thai 9 will feature Rye Hatter: This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. Dry-hopping contributes a fresh citrus finish.

At Blind Bob’s you can experience the FarmHouse Hatter: An I.P.A. aged in Kentucky Barrels. Round, smooth wood character brings
a new dimension to dry-hopped, aromatic hoppiness.

Lucky’s will feature Oak Aged Hatter: aged in Kentucky Barrels. Round, smooth wood character brings a new dimension to dry-hopped, aromatic hoppiness.

Trolley Stop is serving up Black Hatter: A blackened version of Mad Hatter brewed with black malt for a dark, roasty sweetness to the base of the flavor profile. Finishes with a strong Centennial hop character from dry hopping.

And the final stop on the tour will be South Park Tavern for Imperial Hatter: A robust renovation of the India Pale Ale. Assertive dry-hoppying provides an aromatic telltale nose, indicative of the bitter symphony to follow. Bold hop character with lively grapefruit and citrus notes.

“Come to one tapping or come to all! It’s a pay as you go event that is sure to enlighten your taste buds in this World Gone Mad,” according to New Holland’s Clay Cooper.

Filed Under: Dayton On Tap Tagged With: Blind Bob's Tavern, Lucky's, New Holland Brewing, south park tavern, Thai 9, trolley stop

Hops Over the Moon…A New Phase!

June 16, 2011 By Dayton937 9 Comments

Dayton has a lot of “best bets” to offer, and this time, I have an “ace” of an opportunity!  If you’re looking for a great summer event that caters to adults but is also kid-friendly, look no further than Hops Over the Moon at the Boonshoft Museum of Discovery, which benefits the museum’s summer programs!

Although the main event will take place on Saturday, June 25th from 7-11PM, this year, they will also be offering an adult only preview party (21+ only please) on Friday, June 24th from 5:30-10PM.  If you enjoy the taste of beer, you definitely will not want to miss this event, which will feature nearly three dozen micro and craft beers from fifteen breweries in the museum setting.  Even if you’re not a beer aficionado, there will be other great beverages for you to try!   “Not only are we planning for great entertainment, food and beer, but participants can learn something about the science behind brewing at the same time,” says Elise Weltge, Co-chair of the event and the Museum’s Volunteer Associate Board.  So you can drink AND say that you were learning at the same time?  That’s what I’m talking about!

Both days will feature different venues, each with its own menu, entertainment, and informal presentations.  Highlights of the Friday preview party include dancing to the amazing Velvet Crush, a deluxe slider bar, numerous beer samples, home brewing demonstrations, night sky viewing (Saturn will be visible!), fire pits, and s’mores…all within a majestic museum setting!

Saturday will involve a variety of child-friendly activities in each of the different venues, such as jugglers and a balloon artist.  If you’re a runner, participate in their annual 5k race.  And if not, I’m sure walking is okay too!  There will also be a “fun run” for children (I guess they lied to me about running being fun for adults).  The Rubbles will be there (sorry, not the Betty and Barney type) to entertain you with some great bam bam music.  In addition, you’ll be able to wander the nature trails, taste-test a variety of foods from cheeses to smoked meats to sushi, learn about a variety of animals, and cool off with “water bombs.”

I encourage you to join me in attending this wonderful event to support a great cause!  Friday night tickets are $50 in advance ($55 day of) and Saturday’s tickets are $40 in advance ($45 day of).  Children’s tickets for Saturday are only $7 (ages 3-14), so be sure to bring the whole family!  For more information or to purchase tickets, call 937-275-7431 ext. 144, or order online at http://www.boonshoftmuseum.org/.  You can also find additional information on their facebook page (facebook.com/hopsoverthemoon).

Filed Under: Dayton On Tap Tagged With: Boonshoft Museum of Discovery, Hops Over the Moon

Anyone For Some Blue Ball Porter?

June 15, 2011 By Lisa Grigsby 3 Comments

For years Dayton has been known as  a town with an abundance of wine tastings each week and now with the rise in popularity of craft beers, those of us who really enjoy our ales and lagers are starting to have lots of choices, too!  Rumbleseat Wine just sent us an email  telling us they’l be hosting a weekly beer tasting on Wednesday nights from 6-8pm.   According to their newsletter, the event will give you a chance to learn more about beer and pairing it with food.  The sessions will be lead by someone they are calling Beer Guru Charles.  Now I don’t know who this Charles is and I’m not sure what the training is to become a guru, but I look forward to  sharing a brew with him and finding out!

Tonight’s beers include: Goose Islands Sofie–  a Belgian Style farmhouse ale, Goose Island’s Pere Jacques– a fruity malty ale, and two beers from  the Intercourse Brewing Company, which was named after the rural Pennsylvania Amish community of Intercourse, ironically a dry town.  Go ahead giggle here, you know you want to.   You can taste  Blue Ball Porter – a smokey porter with a hint of blueberry and Bareville Pilsner– an American style pilsner.  You can try all four for just $6, and you’ll be able to purchase those you like to take home.
The tastings start tonight, and I’ve got a previous engagement, so will some of my beer buddies check it out and report back  to us all in the comments below, if you go! You’ll find Rumbleseat at 5853 Far Hills Avenue, about a block north of Dorothy Lane Market in Kettering.

Filed Under: Dayton On Tap Tagged With: beer tasting, Rumbleseat Wine

Bring Your own Bucket Special at Bullwinkle’s

June 7, 2011 By Lisa Grigsby Leave a Comment

I found this on Bullwinkle’s facebook page and wanted to share it with you all:

Many years ago, Bullwinkle’s used to have Beer-in-a-Bucket. But due to the unwillingness of those patrons of many moons ago, the buckets would “mysteriously” disappear from Bullwinkle’s until there were no more buckets for beer. One evening, a group of employees from the old Mound plant came down to enjoy a few buckets of beer. Sadly, no buckets were left. But these great drinkers had a brilliant mind with them and he said, “Well I want a bucket of beer. Point me to the nearest hardware store and I’ll get a bucket for myself and you can fill it up!” Given directions, our great man trudged off and returned victoriously with bucket in hand! “Ha-zah!” he was saluted by his co-workers. From that night on, this same man brought his bucket back to Bullwinkle’s so we could fill up that bucket with beer. Sadly, this great thinking man recently passed away, and his story was told to the Moose one night, during a break in trivia, about his ingenuity in bringing his own bucket. Thus, a new drink special and was launched and now is your chance to have some fun with us!

Bullwinkle’s is introducing BRING YOUR OWN BUCKET specials at Bullwinkle’s Top Hat Bistro! This isn’t just one night a week, it’s EVERY NIGHT! Yes, it’s your chance to have fun and get creative with this little dandy of drinking fun! The drink prices when you bring your own bucket are the following (ice is free of course):

  • Domestic Beers are $10 per bucket (or $2 a bottle)
  • Imports Beers are $15 per bucket (or $3 a bottle)

Fellow lovers of the barley and hops, this is also a chance for you to get creative with this new drink special! Yes, we’re encouraging you to start making this bucket of yours a continuously changing work of art. Customize it with stickers, paint it, if you loved doing macaroni art back in elementary school now’s your chance to do more! Decorate it as you see fit (please keep your bucket tasteful though, we do have families with kids who come here) but have a great time making your bucket your own. Are you an entrepreneurial type person? Create and design buckets for your family and friends!

To encourage creativity and uniqueness, Bullwinkles is  going to be holding  “Beautiful and Best Designed Bucket of the Week” on Thursday nights! Put your bucket up against the best the Dayton area has to offer and if you win, you’ll win a free bucket of beer for the night, on us. They’ll have judges there to decide which bucket is the best and if you win, you’re set for that round, or even a few rounds!

This special starts now, so stop by your local hardware store and pick up a good bucket that’ll easily hold 5 bottles of beer! Have fun and be creative! We’ll see you at Bullwinkle’s!

(just don’t forget your bucket)

Filed Under: Dayton On Tap Tagged With: buckets of beer, Bullwinkles

This Weeks Beer Tasting Bonanza

May 31, 2011 By Lisa Grigsby 1 Comment

It’s long been known that Dayton offers an array of wine tastings that rival towns twice our size, but in the last few months our local taverns have really been stepping up the craft brews they offer.

Here’s a quick round up so you can taste your way across town- be sure to click on the link for more detailed information on each event.

Tues
5-7pm Abita Beer Tasting at Rue Dumaine

Wed
7pm – Mike Scwartz from Belmont Party Supply hosts the monthly Trolley Tasting
9 beers and munchies just $20- arrive early this sells out!

5pm – Archer’s Tavern taps a new craft beer each Wed night

Thurs
6:30pm  Goose Island Beer Dinner at Dorothy Lane Springboro

7pm  Dogfish Head’s Hellbound On My Ale Tapping at Spinoza’s

7pm La Tappe Isid’or Tapping at Chappy’s

Fri

5-7pm Arrow Wine Centerville‘s Weekly Beer Tasting
There will be more posted as the week goes on, so be sure and check back.  Did you know you can choose the Dayton On Tap header under DatyonDining and you’ll get a weekly listing of beer tastings around town that’s constantly being updated located on the right column!  And if you know of a place that serves up some great beers, add it below in the comments!  Cheers!

Filed Under: Dayton On Tap Tagged With: Archer's Tavern, Arrow Wine, Chappy's Tap Room, Dorothy Lane Market, Rue Dumaine, Spinoza's, trolley stop

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July 26 @ 8:00 am - 11:00 pm

Grand Opening – Pickleball Kingdom Centerville

Get ready, Centerville! Pickleball Kingdom is officially opening, and you’re invited to celebrate with us!  FREE Open Play all day...

8:30 am - 12:00 pm Recurring

Downtown Franklin Farmers Market

July 26 @ 8:30 am - 12:00 pm Recurring

Downtown Franklin Farmers Market

Join us every Saturday through Sept 13, 8.30 a.m. - 12 p.m. for local products including fresh produce, honey/jams, and...

9:00 am - 12:00 pm Recurring

Oakwood Farmers Market

July 26 @ 9:00 am - 12:00 pm Recurring

Oakwood Farmers Market

The 2025 Oakwood Farmers’ Market will be held Saturdays, June 7th thru October 11th, from 9 am until 12pm. The...

9:00 am - 1:00 pm Recurring

Greene County Farmers Market

July 26 @ 9:00 am - 1:00 pm Recurring

Greene County Farmers Market

The outdoor Farmers Market on Indian Ripple Rd. in Beavercreek runs Saturdays, 9-1 even during the winter months. Check out...

9:00 am - 2:00 pm Recurring

Shiloh Farmers Market

July 26 @ 9:00 am - 2:00 pm Recurring

Shiloh Farmers Market

The farmers’ market is located on the corner of Main St. & Philadelphia Dr, in the parking lot of Shiloh...

+ 17 More
8:00 am - 5:00 pm Recurring

Summer Restaurant Week

July 27 @ 8:00 am - 5:00 pm Recurring

Summer Restaurant Week

Try unique menus at many of Dayton’s classiest places for reduced prices, all while raising money for charity. July 20-27,...

8:00 am - 10:00 pm

Greene County Fair 2025

July 27 @ 8:00 am - 10:00 pm

Greene County Fair 2025

Prepare for a safe and fun-filled week at the Greene County Fairgrounds! Rides, Kiddie/Calf Scramble, Tug-a-Truck, Harness Racing, Demo Derby,...

8:00 am - 11:00 pm Recurring

Grand Opening – Pickleball Kingdom Centerville

July 27 @ 8:00 am - 11:00 pm Recurring

Grand Opening – Pickleball Kingdom Centerville

Get ready, Centerville! Pickleball Kingdom is officially opening, and you’re invited to celebrate with us!  FREE Open Play all day...

9:00 am - 12:00 pm Recurring

Downtown Troy Farmers’ Market

July 27 @ 9:00 am - 12:00 pm Recurring

Downtown Troy Farmers’ Market

Downtown Troy Farmers' Market will run Saturday mornings 9:00 am to 12:00 pm from June 22nd, 2013 through September 21st,...

9:00 am - 5:00 pm Recurring

Annie Oakley Days Festival

July 27 @ 9:00 am - 5:00 pm Recurring

Annie Oakley Days Festival

A family-friendly festival featuring live entertainment including western arts, cowboy mounted shooting, musical performances and more.

Free
10:00 am - 1:30 pm

Behind the Scenes Brunch Benefitting Halcyon Daze

July 27 @ 10:00 am - 1:30 pm

Behind the Scenes Brunch Benefitting Halcyon Daze

It’s time to go Behind the Scenes!  Be among the first to have a special first look at the latest...

1:00 pm - 6:00 pm

Galactic Flats

July 27 @ 1:00 pm - 6:00 pm

Galactic Flats

5:00 pm - 9:00 pm

Timeless Tacos Food Truck

July 27 @ 5:00 pm - 9:00 pm

Timeless Tacos Food Truck

Fresh tacos made with great recipes. We will have you coming back time and time again!

+ 7 More
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