History of the Bavarian Brewery Building

YOU’VE ENTERED THE BAVARIAN BREWERY OF OLD…

The Bavarian Brewing Co., Inc., was once the largest brewer in the state of Kentucky and the largest employer in Covington, KY. Out of dozens of breweries that operated during the 19th and 20th centuries in the Cincinnati area, it’s the only one with a remaining structure that was used for former Brew and Mill Houses. This edifice is visible and easily accessible off I-75 at the 12th Street Exit in Covington. (See a location map to visit.) It was formerly Brew Works and Jillian’s, and was re-purposed in 2019 for office use as the Kenton County Government Center. There is also a Bavarian Brewery Exhibit that explores the history of the brewery and it buildings, accompanied with artifacts and Breweriana items on display. A Riedlin – Schott Room (named after the families who owned and operated the brewery), is available for community activities, meetings and events. This room and the exhibit (including the display areas), will be used for brewery tours featuring the history of the brewery. In addition, this website will help augment the brewery’s history, while also documenting the progression of inventions and events that impacted the broader brewing industry.

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Psychedelic Rabbit Transcendent IPA

Description

If you go, chasing rabbits, may you find yourself in a new realm wonderland juicy-hop filled bliss. Feed your head with this Transcendent IPA using Cascade, Cashmere, Mosaic,
Azacca and Citra hops along with the new Thiol-active Star Party yeast designed to provide an atomic burst of Passion fruit, Pineapple, and Tangerine juiciness that will blow your mind… go ask Alice, I think she’ll know.

Side Bae Double IPA Idaho 7

Description

Super small batch IPA brewed with experimental malt formulas and hop combinations. These are the most heavily-hopped NEIPA’s we’ve ever made, brewed exclusively for the taproom.

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Brew Biz: Werts and All, Lake Placid

    Ken Carman is a BJCP judge; homebrewer since 1979, club member at Salt City Homebrewers in Syracuse, NY. Former member of Escambia Bay Brewers, Clarksville Carboys and Music City Homebrewers. Ken has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for well over 20 years.

The Topic-A casual review of two breweries with the same brewer, and what may cause at least one difference between the two.

Kevin
    It was almost my birthday so what did we do? GO TO BREWERIES! I had had previous contact with Big Slide Brewery. Their beers looked interesting, as did their menu. The brewer also provided a second brewery he brewed at in his message to me: Lake Placid Brewery. Home to UBU Ale.
    Right up front: this is no BJCP-driven review. More like a “drive by” commentary. By necessity we were more focused on “drive by” because of the distance from home.
    In Lake Placid we stopped by two breweries. Two breweries with the same brewer: Kevin Litchfield.
    How can THAT be interesting? Well, we found one distinct difference between the breweries. But, before that, other notes….
Big Slide
    The first visit was to Big Slide. Small, comfortable, establishment on the way to the site of the Olympics. Last time I was here I was a student at Town of Webb in Old Forge, NY, and performing at All State Choir along with my fellow classmates. They were still building the slide and everything else.
    At Big Slide we had the “Birra Torta.” The menu called it “Chile Beef Stew, grinder roll, pepper cheese, cilantro, cup of birra broth for dipping.” Especially this time of year (winter) I was expecting a beef stew with a chili spin. No, it was an EXCELLENT hoagie with marinated beef and a dip that was somewhat tasteless. Good for the waffle fries. Kind of threw us at first, but pleasurable. May I suggest up front the hoagie-like aspect to the description.
    Unfortunately I lost my beer notes from Slide. Here is what I remember… Continue reading “Brew Biz: Werts and All, Lake Placid”

Deschutes “Tropical Fresh” IPA: Voluptuous Clarity

Written by Steve Body

Fruit…in beer?

Well…okay. I guess.

After literal generations of beer being grains, yeast, hops, and relentless marketing, beer suddenly evolved a BIG Difference – FLAVORS. LOTS of flavors, of all kinds: flowers, spices, bread, cookies, infusions galore, chocolate, licorice…BIG flavors. This difference – derived at first by clever use of grains and very different yeasts and the relative handful of hops variations that existed when craft beer started to Boom – became the hallmark of that alternative school of brewing.

BUT…as with the Big IBU Scare of the early 00s, things like this escalate. We are Americans, after all, and for us Bigger Is Better. Nothing Is Too Much. And very little is ever Enough. Soon, those original fruity beers without infusions didn’t satisfy the craving for fruity beers. As clever people will, clever people began to experiment with ways to shovel up more fruit(ish) flavors – mainly citrus but also various melons, berries, flowers, nuts, anything, really, all of it kinda centered upon the juice boxes on which the new waves of people reaching drinking age were raised. “Tropical” became a core idea. Pineapple, guava, mango, papaya, lychi, citrus, and on and on. Even the exotic mangosteen and dragon fruit have had cameos in the Beer Fruit Thang. Coconut, produced by some newish hops, sticks its knobby little head up, pretty frequently. And, of course, this doesn’t even include the breweries which reasoned, correctly, that you could just, like, dump actual stuff into the tanks and induce whatever the hell flavors you want, without having to wrestle with those complicated ol’ hops and yeasts.

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Belgium loses Trappist beer

Beer brewed at Achel Abbey in Limburg will no longer be allowed to bear the name Trappist beer. The abbey is being sold to businessman Jan Tormans and the brewery at the abbey will cut all links with Westmalle Abbey that supervised operations at the Achel Abbey brewery until now. Earlier, when the Trappist monks moved out, the brewery lost the right to display the ATP label, proving Authentic Trappist Product, on its brews. The ATP label can only be used when beer is brewed in an abbey with live-in monks. The name could still be used thanks to the connection with Westmalle Abbey, but with the sale to private hands that now too is a thing of the past.

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Of Martyrs and Moby Dick: Weihenstephan’s Vitus Weizenbock

~Or, what do Melville’s white whale, a cathedral in Prague, and Weihenstephan’s Vitus have in common?~

I’ve been drinking Weihenstephan’s lush and expansive Vitus for years now, especially when the weather turns cool. I can’t get enough of that subtly spiced honey and orange zest layered over rich banana custard. But I hadn’t ever troubled myself with looking deeper into the beer’s namesake, St. Vitus, despite my fondness for another material object connected with Vitus’s memory: the imposing Gothic cathedral that looms over Prague.

But then I came across what was, for me, a puzzling reference to St. Vitus in Moby Dick. I immediately had to know what connected the dots between Moby Dick, a cathedral in Prague with some of the most wondrous stained-glass windows I’ve seen, and that elegant Weizenbock from Weihenstephan.

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PUBS AND PINTS IN EDINBURGH

I wrote this piece on Edinburgh’s pubs during the depths of the pandemic but didn’t post it because, well, no one was sitting in pubs back then. Now seems a better fit, not least because it’s the time of year when we’re heading indoors to ward off the chill of frigid evenings. And with the new year upon us, it’s an ideal time to start thinking about which places and pubs you’ll “resolve” to visit this year or next.

A brief note: I visited Scotland well before the pandemic. All the places I visited then are still going strong. What may have changed in the intervening years is the beer selection.

“Edinburgh, where have you been all of my life?” That was my very first thought when I stepped off the train at Haymarket Station on that sunny autumn day. The stone buildings, bustling thoroughfares, and convivial pub terraces overflowing with people reminded me of London. But the further I got from Haymarket Station, the more Edinburgh revealed its own unique charms, by turns cosmopolitan and whimsical.

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Navigating the Wild: Judging American Wild and European Sour Ales


Judging American Wild Ales and traditional European Sour Ales can be a tricky business. Being familiar with the wide assortment and possibility of flavor compounds and a keen ability to understand how they work (or don’t work) together takes experience and training. Which can be challenging when suitable commercial examples are hard to come by in some areas. Additionally, homebrewers that utilize a mixed fermentation, Brettanomyces, and/or souring bacteria in their beers can be a fairly passionate group. Producing beers that can sometimes be years in the making with expression as intricate as stained glass. Given all this, judging can sometimes be hard to navigate for the novice or uninitiated. To help with this, the BJCP Communications Team decided to ask a few experts their views on best practice when judging these styles.

(Please scroll down from author credits.}

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The Most Wonderful Time for a Beer: Rediscovering Bier de Noel

by Ryan Pachmayer & Sachin “Chino” Darji

November typically heralds the arrival of Biere de Noel, or Christmas beer, on store shelves. Charlie Gottenkieny, co-founder of Bruz Beers in Denver and two-time AHA Homebrewer of the Year, explains that the modern style harks back to a special beer that brewers offered to their patrons each holiday season, usually with a stronger-than-typical punch. Christmas beers are not always high ABV beers bombs however, and its not uncommon for a brewery to make their holiday offering special by bumping up the flavor and alcohol on their flagship beer. “On the continent they started spicing them,” explains Gottenkieny, but “less so in England,” where holiday beers tend to be maltier and stronger than their everyday pints, old ales and British strong ales that are often called winter warmers. Consistent with their brewing culture, American brewers tend to spice their Noel beers with a heavier hand and bolder flavors than the Belgians do, setting up a trichotomy in world culture of holiday beers.

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