Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Time now four A nine for twenty one forecast, and
they's got to be a mostly cloudy day today going
off to eighty five. Clouds remain overnight sixty seven for
the low chance of showers with body skies tomorrow eighty
nine to high a few showers overnight as well, sixty four,
and then the sun returns for the most part on
Sunday with a high of eighty five. Right now sixty
four degrees in Typer traffic from the UC Health Tramphic Center.
Substance dependence is a treatable medical disease that affects both
(00:26):
brain and behavior. You see health addiction sciences can help
called five one, three, five, eight, five, eight, two two seven.
Speaker 2 (00:33):
List of accidents is growing.
Speaker 3 (00:34):
In addition to Westwood Northern being blocked off fern Croft
of Montana, there's a wreckon mill above Temper on Field
Zerto at Mason, Montgomery and in Claremont County, Williams Corner
one thirty two at one thirty one Chuck Aingbramam fifty
five krs.
Speaker 2 (00:49):
The talk station.
Speaker 1 (00:52):
One come up seven thirty two fifty five KRCD talk
station continuing a theme spring from Don Heinrich Toltzman about
the old days brewing in Cincinnati. Our brewing tradition continues.
Welcome to the fifty five case morning, so Andy Ploxton
and Greg Otis, who are responsible for the newest brewery
in town, Hearth Brewery, Welcome to the program. Fellas, is
awesome to have you on today.
Speaker 4 (01:14):
Hey, good morning, Brian, Thanks for having us on, Brian, thank.
Speaker 1 (01:17):
You my pleasure. Uh this, I know some people who
brewed their own beer. As a matter of fact, I
have a relative from on my wife's side of the
family that makes his own beer. He does a really
nice job, but it's in small backs. You know, you
do it in your basement and you bother yourself. My
understanding is is that you started in your garage. Andy As,
I heard this all this this this Heart Brewery came
(01:38):
to be.
Speaker 4 (01:41):
Yeah, it's it's probably a pretty common story for for
us craft brewers. We start in our garage or basement,
brewing in five gallon buckets, you know, cooking on a cookstove,
boiling that way, and you know, starting to share with
friends and then it's it's kind of an addicting little
(02:01):
hobby and it grows over time and it's a fun community,
and as it grows and grows and you start to
meet more people, that's when the excitement starts to build
and leads to things like this.
Speaker 1 (02:15):
Well, did you guys know each other for a long time,
like this was like a hobby like your golfing buddies
and your brewing buddy kind of thing, or do you
meet by virtue of like through your independent home brewing.
I mean, I'm just kind of curious how long you
guys known each other and how you got together.
Speaker 4 (02:30):
No, I appreciate the question, Brian, So, Andy and I
have worked together in our professional lives were almost twenty years.
And our third partner is which is my son. This
is Greg so Coreotis our third partner got involved with
(02:51):
home brewing from his father in law and it did
not take very long to understand that interest from inside
the family to connect into Andy. And these two have
been brewing together here for the last five or seven
years and talking about getting the bit by the bug.
These guys have expanded it to something really impressive, both
(03:15):
in terms of the size of their equipment and the
continued investment that way, but also the quality of the
beers and really honing in on some of the best
beers in terms of the palate that Cincinnati has to
offer around here. I would say I was interested in
that previous conversation about heritage and the one thing, while
the buildings may be disappearing over time, the ingredients do not,
(03:37):
the recipes do not, and the heritage is alive and well, thanks.
Speaker 1 (03:42):
Well that is wonderful, you know a positive spin on that.
I'm wanna pause. I'm going to bring you back because
I want to talk about heart brewery generally speaking, but
also for folks out there that may be interested. You
know what that sounds like. It will be fun because
I've always had that in the back of my mind homebrewing.
That might be a fun hobby to start. I want
to find out how long it takes you to come
up the Great bat because I have a feeling probably
a few of them went down the drain. I don't know, though,
(04:04):
more with Andy Pluggsad and Greg Otis hang on. Will
be right back. It's seven thirty five right now. If
you five KOs they talk station. Because I want to
recommend strongly Peter Shabria, Keloorwilliams seven Hills. Everybody needs a
great real estate agent. If you're buying or selling a home,
you absolutely need one. And the point of a real
estate agent is you know you need value from them.
They're getting a commission. The new commission structure is different.
(04:26):
This is going to be beneficial to you. It's changed
and they've managed this change, but it will bring better value.
And you're working with the Schabrie Group of Keloriam seven Hills.
You're working with the cream of the crop, the number
one real estate group in the city of Cincinnati. Their
mission is to give you a five star experience. And
I know a lot of those over at the Peter
Shebree Group of Keloriam seven Hills and the most notably
(04:48):
Peter Shabrie, an outstanding group of agents. I think the
best agents have gravitated otherwise been poached over to Peter
Shabia Kelowiams seven Hills. Peter's brilliant, he knows what he's doing.
They're gonna give you terrific value, whether you're a buyer's
agent or seller's agent. For you, you can confidently get
in touch with them to learn more about the the team,
(05:08):
to learn more about the programs that they'd offer that
nobody else has ever offering. Go to seven zero eight
three thousand dot com seven zero eight three thousand dot com.
Then you're gonna call them up. That's right. Five one
three seven zero eight three thousand, fifty five KA most
of Claude high eighty five today, got Cloudi's guy's over
night sixty seven for the low eighty nine or high
(05:28):
tomorrow with Bottis guys and a chance to shower a
few showers overnight possible sixty four for the low, and
comes Sunday mostly sunny with a high of eighty five
sixty four right now traffic time.
Speaker 2 (05:39):
From the UC Health Tramping Center.
Speaker 3 (05:40):
Substance dependence is a treatable medical disease that affects both
brain and behavior. You see health addiction sciences can help
called five one, three, five eight, five eight two two seven.
Speaker 2 (05:51):
List of accidents is growing.
Speaker 3 (05:52):
In addition to Westwood Northern being blocked up Ferncroft to Montana,
there's a wreckon mill above Temper, on Field Zerto, on
Mason Discomery and in Claremont County, Williams Corner two at
one thirty one King GRAMOMT fifty five KR the talk station.
Speaker 1 (06:10):
Seven thirty nine fifty five KRC Talk Station lightning things
up here on a Friday, which is always a pleasure
talking with Andy Plodgdead and Greg otis owners of a
hearth brewery Canniballler Choreot is not on the phone, but
he is one of the partners in this new hearth brewery.
But you guys started out doing home brew, and again,
I know people who have done it. I haven't ever
gone down that road myself, although it seems intriguing opportunity
(06:32):
to be creative. Is it a difficult thing to sort
of learn? I mean, and I joked about it as
we went into the break. I mean, I'm sure that
some of the batches went down the sink. And I've
heard people like trying to experiment and coming up with
some really weird beers, and there are some really strange
ones out there readily available. Is it a tough process
to learn? How long does it take to you really
(06:53):
feel confident you have a good batch? Guys?
Speaker 4 (06:58):
Yeah, I know it's doesn't happen overnight, but there's a
lot of parallel efforts with cooking. You know, it's if
you kind of have a passion for cooking. So yeah,
I mean, you're following a recipe you're starting out learning
by by what others do with their own recipes, and
from there you're you kind of branch out. You tweak
(07:19):
recipes anyway, similar to the way you would cooking, you know,
add a little more salt here to a to a
pasta dish kind of thing.
Speaker 1 (07:26):
Yeah.
Speaker 4 (07:28):
So, but you know, yeah, no, I've had plenty of
sink purse with some bad matches over the years before
I've got things down, you know, with with homebrewing, carbonations
really challenging, packaging is difficult. There's some different things that
you know, now that we're we're launching into the commercial world,
we're so excited. Some of the some of the headaches
(07:50):
go away. But now with that new headaches as we're
dealing with three hundred and thirty gallons at a time,
but not screw up.
Speaker 1 (07:57):
Yeah, I imagine. And I tell you what in the
process you mentioned screwing up and the process of screwing
up other than maybe trying to combine dumb ingredients or ingredients,
ultimately they don't work together. And I am a I'm
passionate man when it comes to cooking. I'm a total foodie.
I spent my life growing I grew up in the kitchen.
Still love to cook, So I get all that. But
in terms of the biggest uh like stumbling block that
(08:22):
you could run into in any given batch of brew
is at the time on the on the on the stove,
is it the fermenting time? Where's the biggest problem area
in brewing your own beer?
Speaker 4 (08:34):
Well, we always say that the most important thing is sanitization,
keeping everything clean. Yeah, so what happened to beers? It
can get a bacterial infection and sour the beer, and
so that that's our number one concern. We constantly are
cleaning here, you know, wearing gloves, hosing things down. It's
(08:55):
it's a constant effort to keep it as sterile as possible.
That's that's number one priority at all times.
Speaker 1 (09:01):
Well, and dealing with consistency. You know, I'm an I
p A guy, and there are certain a couple of
different I p as that I regularly buy. They always
taste the same, you know, how do you maintain that
level of consistency? Like, okay, alcohol by volume is seven
point five percent, It's seven point five percent this week,
next month, next year, it's still going to How do
you get that level of consistency batch after batge.
Speaker 4 (09:25):
Yeah, it's it's about taking a million readings and measurements
and adjusting if you have to, So I mean everything
from the salt content of the water to the boil
temperatures and times, uh, making small adjustments throughout the process.
It's it's, yeah, everything you can do to try to
be as consistent as possible. But we're constantly measuring and
(09:49):
making adjustments throughout the process to make sure that we
get the product the way we want it every time.
Speaker 1 (09:54):
And there's a sampling component too, like you're a smile
in a way that you taste the product along the
with a way to make sure that it is a
consistent tasting product.
Speaker 4 (10:03):
Is that is?
Speaker 1 (10:03):
Have I got that right?
Speaker 2 (10:06):
Yeah?
Speaker 4 (10:07):
Absolutely, we're tasting it when when it's a hot work
coming out of the boil kettle, which you know it
kind of tastes like a sweet hot tea at that point,
we taste it as it's uh, you know, fermenting before
it's carbonated. We taste it all along the way, so
we have an idea what it's going to end up
(10:27):
like just just by tasting right along the way exactly, all.
Speaker 1 (10:32):
Right, Well, in terms of establishing your own brewery, which
is Uh, it's the hearth brewing companies where they is
their brewery, it's a Hearth brewing just period Hearth brewing.
Did you go around a lot. There's like fifty plus
small breweries in the in the Greater SINCINNTI rak, I've
lost track, there's so many. Did you go to a
whole bunch of different ones to sort of figure out
how you wanted Hearth brewing to look and to how
(10:54):
you were going to design it? And uh and that
kind of thing, because I wouldn't know the first thing
about opening up my own business, let alone a brewing company.
Speaker 4 (11:03):
Yeah, it's a really good question. So obviously, yes, we're
connoisseurs of the craft industry, and we do visit a
lot of breweries, not only locally but around the country.
And and I think we do have an affinity for
a certain feel. Corey Uh has young kids, and we
(11:23):
are very family centric in the way that we think
it's very core value to our business. And so when
we were thinking about where to locate ourselves first, we
always we raised our kids. All of us raised our
kids and are raising our kids on the West side
of Cincinnati, And so we know we were going to
be on the town, but we also knew that this
(11:44):
was a bit of a beer desert out here. There's
not a lot of attention given to the west side,
yet it's the scrowing part of Hamilton County. We we
really think it's an important place for us to invest.
So we began to look around for the buildings that
would begin to express that family oriented feel, and we
actually looked at a couple of different buildings out on
(12:05):
the west side before settling in on what formerly was
the Berwinkle Market building in Harrison, Ohio. Great building, good bones,
a lot of great assets like parking, etc. That make
it very easy to use. And we immediately saw the
opportunity by way of this beautiful building, Dutch colonial roof,
(12:27):
big fireplace in the middle of it. What a great
place to bring your family and hang out. And hence
the name. Yeah, it came from the big stone fireplace
that's in the middle of the building. So identity was
created pretty quickly, and then it was just a matter
of how to maximize the use of this property and
make it a fun place to visit.
Speaker 1 (12:46):
How about that Hearth Brewing You can find them a
line of Hearthbrewing dot com. It's it eleven ninety five
stone drive case you want to go out there, and
it is I want to emphasize the point you made
a couple of times there. It is family friendly, you
have food, and you welcome everybody.
Speaker 2 (13:00):
We do indeed.
Speaker 4 (13:01):
Yeah, and then it's wide open so you can see
the brewing process as part of your visit. A lot
of breweries do that. We feel like that's really important
for people to be really connected to the process and
the product. A lot of places indoor and outdoor to sit,
hang out, play some games, have some fun. We really
feel like being synonymous with Arison, Ohio and the identity
(13:22):
of south Southwest Ohio is an important consideration. So yeah,
we want to stay intimate with this community and welcome everybody.
By way of the first public announcement, our grand opening
will be Saturday, September twenty eighth, eleven am. We kick
it off and look forward to people come out and.
Speaker 1 (13:42):
Visit with us Saturday, twenty eighth of September. Now on
all important questions, you've already covered the food, you already
covered the family environment. Yes you can, and they encourage
you to bring your kids. Can you bring your dog.
Speaker 4 (13:58):
Because we have food. You can bring your dog, but
the dog will have to stay on the outside portions
of our establishment. We have a nice porch that seats
about twenty five thirty people, and what used to be
the greenhouse for the Burwinkles is now an outdoor patio
which has plenty of space to hang out.
Speaker 1 (14:16):
Fantastic, gentlemen. I wish you all the best in the
world on your new business endeavor. Thanks for spending time
my listeners of me today again. Hearthbrewing dot Com opening
on the twenty eighth of this month. Eleven ninety five
Stone Drive, Harrison, gentlemen, hope we get to talk again
and I'll be in your place sometime down the road.
I assure you of that.
Speaker 4 (14:32):
Ah, thanks so much.
Speaker 1 (14:34):
My pleasure, My pleasure. Seven forty eight Cheryl Pop Honor
Flight tri State. She'll be on next. It's seven forty
eight first so USA Insulation outstanding product. It is the
best and you have until the twenty second of this
month to get the free attic installation. So call for
the free inspection. Just lock in the appointment. You get
the free attic insallation when you pay for the exterior
walls to be having this amazing R value highest our
(14:56):
value film in the market inject into the exterior walls
of your home could be under insulated. You could have
no insulation. That's what the free inspection is all about.
If you need it, get it, because you get the
free roof insulation or the attic insulation, and you get
a twelve hundred dollars Energy Tax Credit Act now five
one three three eight one three six two six three
eight one foam online you find at USA insulation dot
(15:18):
net fifty five KRC
Time now four A nine for twenty one forecast, and
they's got to be a mostly cloudy day today going
off to eighty five. Clouds remain overnight sixty seven for
the low chance of showers with body skies tomorrow eighty
nine to high a few showers overnight as well, sixty four,
and then the sun returns for the most part on
Sunday with a high of eighty five. Right now sixty
four degrees in Typer traffic from the UC Health Tramphic Center.
Substance dependence is a treatable medical disease that affects both
(00:26):
brain and behavior. You see health addiction sciences can help
called five one, three, five, eight, five, eight, two two seven.
Speaker 2 (00:33):
List of accidents is growing.
Speaker 3 (00:34):
In addition to Westwood Northern being blocked off fern Croft
of Montana, there's a wreckon mill above Temper on Field
Zerto at Mason, Montgomery and in Claremont County, Williams Corner
one thirty two at one thirty one Chuck Aingbramam fifty
five krs.
Speaker 2 (00:49):
The talk station.
Speaker 1 (00:52):
One come up seven thirty two fifty five KRCD talk
station continuing a theme spring from Don Heinrich Toltzman about
the old days brewing in Cincinnati. Our brewing tradition continues.
Welcome to the fifty five case morning, so Andy Ploxton
and Greg Otis, who are responsible for the newest brewery
in town, Hearth Brewery, Welcome to the program. Fellas, is
awesome to have you on today.
Speaker 4 (01:14):
Hey, good morning, Brian, Thanks for having us on, Brian, thank.
Speaker 1 (01:17):
You my pleasure. Uh this, I know some people who
brewed their own beer. As a matter of fact, I
have a relative from on my wife's side of the
family that makes his own beer. He does a really
nice job, but it's in small backs. You know, you
do it in your basement and you bother yourself. My
understanding is is that you started in your garage. Andy As,
I heard this all this this this Heart Brewery came
(01:38):
to be.
Speaker 4 (01:41):
Yeah, it's it's probably a pretty common story for for
us craft brewers. We start in our garage or basement,
brewing in five gallon buckets, you know, cooking on a cookstove,
boiling that way, and you know, starting to share with
friends and then it's it's kind of an addicting little
(02:01):
hobby and it grows over time and it's a fun community,
and as it grows and grows and you start to
meet more people, that's when the excitement starts to build
and leads to things like this.
Speaker 1 (02:15):
Well, did you guys know each other for a long time,
like this was like a hobby like your golfing buddies
and your brewing buddy kind of thing, or do you
meet by virtue of like through your independent home brewing.
I mean, I'm just kind of curious how long you
guys known each other and how you got together.
Speaker 4 (02:30):
No, I appreciate the question, Brian, So, Andy and I
have worked together in our professional lives were almost twenty years.
And our third partner is which is my son. This
is Greg so Coreotis our third partner got involved with
(02:51):
home brewing from his father in law and it did
not take very long to understand that interest from inside
the family to connect into Andy. And these two have
been brewing together here for the last five or seven
years and talking about getting the bit by the bug.
These guys have expanded it to something really impressive, both
(03:15):
in terms of the size of their equipment and the
continued investment that way, but also the quality of the
beers and really honing in on some of the best
beers in terms of the palate that Cincinnati has to
offer around here. I would say I was interested in
that previous conversation about heritage and the one thing, while
the buildings may be disappearing over time, the ingredients do not,
(03:37):
the recipes do not, and the heritage is alive and well, thanks.
Speaker 1 (03:42):
Well that is wonderful, you know a positive spin on that.
I'm wanna pause. I'm going to bring you back because
I want to talk about heart brewery generally speaking, but
also for folks out there that may be interested. You
know what that sounds like. It will be fun because
I've always had that in the back of my mind homebrewing.
That might be a fun hobby to start. I want
to find out how long it takes you to come
up the Great bat because I have a feeling probably
a few of them went down the drain. I don't know, though,
(04:04):
more with Andy Pluggsad and Greg Otis hang on. Will
be right back. It's seven thirty five right now. If
you five KOs they talk station. Because I want to
recommend strongly Peter Shabria, Keloorwilliams seven Hills. Everybody needs a
great real estate agent. If you're buying or selling a home,
you absolutely need one. And the point of a real
estate agent is you know you need value from them.
They're getting a commission. The new commission structure is different.
(04:26):
This is going to be beneficial to you. It's changed
and they've managed this change, but it will bring better value.
And you're working with the Schabrie Group of Keloriam seven Hills.
You're working with the cream of the crop, the number
one real estate group in the city of Cincinnati. Their
mission is to give you a five star experience. And
I know a lot of those over at the Peter
Shebree Group of Keloriam seven Hills and the most notably
(04:48):
Peter Shabrie, an outstanding group of agents. I think the
best agents have gravitated otherwise been poached over to Peter
Shabia Kelowiams seven Hills. Peter's brilliant, he knows what he's doing.
They're gonna give you terrific value, whether you're a buyer's
agent or seller's agent. For you, you can confidently get
in touch with them to learn more about the the team,
(05:08):
to learn more about the programs that they'd offer that
nobody else has ever offering. Go to seven zero eight
three thousand dot com seven zero eight three thousand dot com.
Then you're gonna call them up. That's right. Five one
three seven zero eight three thousand, fifty five KA most
of Claude high eighty five today, got Cloudi's guy's over
night sixty seven for the low eighty nine or high
(05:28):
tomorrow with Bottis guys and a chance to shower a
few showers overnight possible sixty four for the low, and
comes Sunday mostly sunny with a high of eighty five
sixty four right now traffic time.
Speaker 2 (05:39):
From the UC Health Tramping Center.
Speaker 3 (05:40):
Substance dependence is a treatable medical disease that affects both
brain and behavior. You see health addiction sciences can help
called five one, three, five eight, five eight two two seven.
Speaker 2 (05:51):
List of accidents is growing.
Speaker 3 (05:52):
In addition to Westwood Northern being blocked up Ferncroft to Montana,
there's a wreckon mill above Temper, on Field Zerto, on
Mason Discomery and in Claremont County, Williams Corner two at
one thirty one King GRAMOMT fifty five KR the talk station.
Speaker 1 (06:10):
Seven thirty nine fifty five KRC Talk Station lightning things
up here on a Friday, which is always a pleasure
talking with Andy Plodgdead and Greg otis owners of a
hearth brewery Canniballler Choreot is not on the phone, but
he is one of the partners in this new hearth brewery.
But you guys started out doing home brew, and again,
I know people who have done it. I haven't ever
gone down that road myself, although it seems intriguing opportunity
(06:32):
to be creative. Is it a difficult thing to sort
of learn? I mean, and I joked about it as
we went into the break. I mean, I'm sure that
some of the batches went down the sink. And I've
heard people like trying to experiment and coming up with
some really weird beers, and there are some really strange
ones out there readily available. Is it a tough process
to learn? How long does it take to you really
(06:53):
feel confident you have a good batch? Guys?
Speaker 4 (06:58):
Yeah, I know it's doesn't happen overnight, but there's a
lot of parallel efforts with cooking. You know, it's if
you kind of have a passion for cooking. So yeah,
I mean, you're following a recipe you're starting out learning
by by what others do with their own recipes, and
from there you're you kind of branch out. You tweak
(07:19):
recipes anyway, similar to the way you would cooking, you know,
add a little more salt here to a to a
pasta dish kind of thing.
Speaker 1 (07:26):
Yeah.
Speaker 4 (07:28):
So, but you know, yeah, no, I've had plenty of
sink purse with some bad matches over the years before
I've got things down, you know, with with homebrewing, carbonations
really challenging, packaging is difficult. There's some different things that
you know, now that we're we're launching into the commercial world,
we're so excited. Some of the some of the headaches
(07:50):
go away. But now with that new headaches as we're
dealing with three hundred and thirty gallons at a time,
but not screw up.
Speaker 1 (07:57):
Yeah, I imagine. And I tell you what in the
process you mentioned screwing up and the process of screwing
up other than maybe trying to combine dumb ingredients or ingredients,
ultimately they don't work together. And I am a I'm
passionate man when it comes to cooking. I'm a total foodie.
I spent my life growing I grew up in the kitchen.
Still love to cook, So I get all that. But
in terms of the biggest uh like stumbling block that
(08:22):
you could run into in any given batch of brew
is at the time on the on the on the stove,
is it the fermenting time? Where's the biggest problem area
in brewing your own beer?
Speaker 4 (08:34):
Well, we always say that the most important thing is sanitization,
keeping everything clean. Yeah, so what happened to beers? It
can get a bacterial infection and sour the beer, and
so that that's our number one concern. We constantly are
cleaning here, you know, wearing gloves, hosing things down. It's
(08:55):
it's a constant effort to keep it as sterile as possible.
That's that's number one priority at all times.
Speaker 1 (09:01):
Well, and dealing with consistency. You know, I'm an I
p A guy, and there are certain a couple of
different I p as that I regularly buy. They always
taste the same, you know, how do you maintain that
level of consistency? Like, okay, alcohol by volume is seven
point five percent, It's seven point five percent this week,
next month, next year, it's still going to How do
you get that level of consistency batch after batge.
Speaker 4 (09:25):
Yeah, it's it's about taking a million readings and measurements
and adjusting if you have to, So I mean everything
from the salt content of the water to the boil
temperatures and times, uh, making small adjustments throughout the process.
It's it's, yeah, everything you can do to try to
be as consistent as possible. But we're constantly measuring and
(09:49):
making adjustments throughout the process to make sure that we
get the product the way we want it every time.
Speaker 1 (09:54):
And there's a sampling component too, like you're a smile
in a way that you taste the product along the
with a way to make sure that it is a
consistent tasting product.
Speaker 4 (10:03):
Is that is?
Speaker 1 (10:03):
Have I got that right?
Speaker 2 (10:06):
Yeah?
Speaker 4 (10:07):
Absolutely, we're tasting it when when it's a hot work
coming out of the boil kettle, which you know it
kind of tastes like a sweet hot tea at that point,
we taste it as it's uh, you know, fermenting before
it's carbonated. We taste it all along the way, so
we have an idea what it's going to end up
(10:27):
like just just by tasting right along the way exactly, all.
Speaker 1 (10:32):
Right, Well, in terms of establishing your own brewery, which
is Uh, it's the hearth brewing companies where they is
their brewery, it's a Hearth brewing just period Hearth brewing.
Did you go around a lot. There's like fifty plus
small breweries in the in the Greater SINCINNTI rak, I've
lost track, there's so many. Did you go to a
whole bunch of different ones to sort of figure out
how you wanted Hearth brewing to look and to how
(10:54):
you were going to design it? And uh and that
kind of thing, because I wouldn't know the first thing
about opening up my own business, let alone a brewing company.
Speaker 4 (11:03):
Yeah, it's a really good question. So obviously, yes, we're
connoisseurs of the craft industry, and we do visit a
lot of breweries, not only locally but around the country.
And and I think we do have an affinity for
a certain feel. Corey Uh has young kids, and we
(11:23):
are very family centric in the way that we think
it's very core value to our business. And so when
we were thinking about where to locate ourselves first, we
always we raised our kids. All of us raised our
kids and are raising our kids on the West side
of Cincinnati, And so we know we were going to
be on the town, but we also knew that this
(11:44):
was a bit of a beer desert out here. There's
not a lot of attention given to the west side,
yet it's the scrowing part of Hamilton County. We we
really think it's an important place for us to invest.
So we began to look around for the buildings that
would begin to express that family oriented feel, and we
actually looked at a couple of different buildings out on
(12:05):
the west side before settling in on what formerly was
the Berwinkle Market building in Harrison, Ohio. Great building, good bones,
a lot of great assets like parking, etc. That make
it very easy to use. And we immediately saw the
opportunity by way of this beautiful building, Dutch colonial roof,
(12:27):
big fireplace in the middle of it. What a great
place to bring your family and hang out. And hence
the name. Yeah, it came from the big stone fireplace
that's in the middle of the building. So identity was
created pretty quickly, and then it was just a matter
of how to maximize the use of this property and
make it a fun place to visit.
Speaker 1 (12:46):
How about that Hearth Brewing You can find them a
line of Hearthbrewing dot com. It's it eleven ninety five
stone drive case you want to go out there, and
it is I want to emphasize the point you made
a couple of times there. It is family friendly, you
have food, and you welcome everybody.
Speaker 2 (13:00):
We do indeed.
Speaker 4 (13:01):
Yeah, and then it's wide open so you can see
the brewing process as part of your visit. A lot
of breweries do that. We feel like that's really important
for people to be really connected to the process and
the product. A lot of places indoor and outdoor to sit,
hang out, play some games, have some fun. We really
feel like being synonymous with Arison, Ohio and the identity
(13:22):
of south Southwest Ohio is an important consideration. So yeah,
we want to stay intimate with this community and welcome everybody.
By way of the first public announcement, our grand opening
will be Saturday, September twenty eighth, eleven am. We kick
it off and look forward to people come out and.
Speaker 1 (13:42):
Visit with us Saturday, twenty eighth of September. Now on
all important questions, you've already covered the food, you already
covered the family environment. Yes you can, and they encourage
you to bring your kids. Can you bring your dog.
Speaker 4 (13:58):
Because we have food. You can bring your dog, but
the dog will have to stay on the outside portions
of our establishment. We have a nice porch that seats
about twenty five thirty people, and what used to be
the greenhouse for the Burwinkles is now an outdoor patio
which has plenty of space to hang out.
Speaker 1 (14:16):
Fantastic, gentlemen. I wish you all the best in the
world on your new business endeavor. Thanks for spending time
my listeners of me today again. Hearthbrewing dot Com opening
on the twenty eighth of this month. Eleven ninety five
Stone Drive, Harrison, gentlemen, hope we get to talk again
and I'll be in your place sometime down the road.
I assure you of that.
Speaker 4 (14:32):
Ah, thanks so much.
Speaker 1 (14:34):
My pleasure, My pleasure. Seven forty eight Cheryl Pop Honor
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(14:56):
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If you need it, get it, because you get the
free roof insulation or the attic insulation, and you get
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(15:18):
net fifty five KRC
Brian Thomas News
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