I stopped by Listermann’s and shared a pint with Jason Brewer, the GM since 2012, and Jared Lewinski, head brewer since August 2016. What followed was a great conversation with these awesome guys about all things Listermann/Triple Digit.
The first thing to come up was the Bourbon Barrel Aged Chickow!, which took Best in Show and a gold medal in specialty/experimental beers at FOBAB (Festival of Barrel Aged Beers). Over 400 beers were entered into FOBAB but our local guys barreled over the competition. While it’s not offered year round, Bourbon Barrel Aged Chickow! is one of the best barrel aged beers I’ve ever had the pleasure of enjoying.
Listermann has been around as a business since 1991. The store opened in Norwood in 1995 and they became what we all know today - an excellent local brewery - in 2008. They are a 1-stop-shop. You can visit them at 1621 Dana Avenue in Cincinnati, Ohio and grab a pint on draft and browse their store, which sells all the supplies you’d need to make your own beer or wine, along with plenty of educational books for both.
They have 3 year round beers, with 2 bottle offerings, Nutcase and Chickow! And Pre-Prohibition Lager on draft. Did I mention they won Best in Show at FOBAB in 2016?
So I asked if barrel aged beers are all they like to do. A few laughs later and a gracious poor of Brass Monkey and Brass Monkey Junkie, I knew that they had hit the nail on the head with their New England Style IPA’s. So juicy, so hazy, even my wife liked them (and you know she doesn’t like IPA’s).
What’s next? A duel can release of New School IPA’s. Battling out East Coast vs West Coast, Biggie and Pac will be released mid February at Listermann’s. I’ve had the chance to enjoy Biggie before, and can’t wait to try Pac.
I wanted to know how they’re able to cram so much haze and juicy flavor into these beers and their response: “We’ll never tell.” I’ve heard about brewery’s using flour to fake the haze, so I had to ask: Did you fake the haze? They both gave me the crazy eyes and assured me no flour was used in the making of their beer. “Unless you can prove (flour) improves the flavor, I’m not going to do it” Jared said.
While Jared might be Listermann’s new head brewer, he’s not new to brewing. He’s been brewing since 2007, learning to master the craft most recently from Weyerbacher. He also brewed for Smith and Son’s and worked for Modern Times. He had his hands in the New York Beer Project as well. His first beer brewed here was Norwood Common. All that considered, I can’t wait to taste the new flavors he’ll come up with.
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