Mystic Mama and Drawn and Portered just hit the taps and both batches are tasting outstanding!  Next week, we will be tapping Dark Apparition, South Paw, and OPA.  This week Brian and I are cooking up Mystic Mama, Chomolungma, and Biere De Creme.  4 bourbon barrels will be arriving tomorrow.  We will be filling them with Skipping Stone (our quad) and Dark Apparition.  Next week we plan on brewing Oil Of Aphrodite, Razz Wheat, and Single Hop Palisade.

Sunday, April 15th, we are putting on a beer tasting to raise money for clean water in Ohio.  We are partnering up with my wife’s salon, The Standard Salon.  There will be 7 beers, it will be hosted by me, and the democratic county commissioner candidate Chris Chmiel.  Chris will be sharing his amazing goat cheeses and will also talk about how important clean water is to our local agriculture systems.  It takes place in the brewery side, at 5:30pm, on Sunday, April 15th.  The price is $15/person and roughly $12 from each ticket will help fund clean water conservation in Ohio.  Tickets can be purchased at Jackie O’s in the Public House or at The Standard Salon which is located at 79 East State Street.  This will be an awesome event with great beer, awesome cheese, and good conversation.

Cheers, Brad

PUBLIC HOUSE:

Sweet Chocolate Love

Java the stout

Smoke Ya Oats

Stoutella

Scottish Nitro

Hop Ryot

Hog Wash

Firefly GROWLERS

Razz GROWLERS

Single Hop Columbus GROWLERS

Matriarch DIPA GROWLERS

Kentucky Monk Vanilla Bean Rum Barrel Dark Apparition

Bourbon Barrel Dark Apparition 2011

Shade Abbey GROWLERS

Wonderful Wino 10% Imperial raspberry porter aged in a cab barrel with brett

PUBLIC HOUSE GUEST DRAFTS:

Gaffel Kolsh, tradition german kolsh style ale.  4.8% 5/pint

Founders All Day IPA, session ipa 4.5% 5/pint

Aecht Shankerla Krausen, smoked helles lager 4.5% 5/pint

Great Divide Expresso Oak aged Yeti. Imperial stout aged on oak with expresso added, 9.5% 5/12oz

BREWERY:

Hocking Triple

Firefly GROWLERS

Razz  GROWLERS

Single Hop Columbus GROWLERS

Chomolungma

Shade Abbey  GROWLERS

Matriarch DIPA  GROWLERS

Double Dry Hopped Matriarch, whole leaf cascade

Matriarch Nitro

Prouty’s Irish Red, 6.5% Hoppy red ale

Funky Gold Verbena, 4% golden ale brewed with lemon zest, lemon verbena, and lemon balm

Funky Funky Gold Verbena, aged for 8 months on brett.

Mumsy, Matriarch frozen 4oz only $3

Oil of aphrodite

Prouty’s Irish Red Nitro

DA figgy smalls/oranj blend  Blend of fig and orange peel infused bourbon barrel aged imperial stout with lacto

Skipping Stones Belgian Quad, 8.6% Dark belgian ale brewed with lots of caramel malt and belgian candied syrup

BREWERY GUEST:

Jolly Pumpkin Weizen Bam 4.5%, $10/12oz $3/4oz

Cheers, Brad

Baklava Braggot will be $14 and there is a 1 bottle limit.  Kentucky Monk will be $18 and there is a 2 bottle limit.  Vanilla Bean Rum Barrel Dark Apparition will be $18 and there is a 1 bottle limit.

This week Brian and I are prepping for the release, brewing Firefly, Razz Wheat, and OPA.  The nanos that will be available are, Cherry, Blueberry, Raisin, coffee currant, and ICE.  The nanos are for in pub consumption, and will all be $7 with the exception of ICE which will be $10.  There will be about 28 different beers on draft.  The taplist will be released in a day or so.  Can’t wait to see everyone and have another great release.

Cheers, Brad

The upcoming release is Saturday 3/24.  In the previous post, I eluded to some changes that we will be putting into motion to ensure a smoother release for everyone.  First off, tickets will be available Friday 3/23 at 5pm when the Brewery Side opens.  They will be available behind the bar and you will be handed your calendar page from the bar tender or an appointed ticket handler.  You will only be able to grab one ticket, please do not grab additional tickets throughout the night.  The calendar pages will operate the same as past releases.  Jan. 1 page is first in line.  All dates follow, you are allowed to hold on to your calendar page in order to purchase bottles at the second sale, if one happens.  If you attempt to go through the line twice during the first sale you will be removed from Jackie O’s.  Please just grab one ticket, no more.  If we all play by the rules, then we will once again have an awesome, relaxing, well run release!

All bottle, apparel, and glassware purchases will be cash only.  In the past we have allowed both credit card and cash for purchasing of the above.  As these events have grown, this has become the main bottle neck (no pun intended).  To ensure that the line moves at a consistent rate and that we do not experience any crashed servers/technical difficulties, we will only be accepting cash for bottles, apparel, and glassware.  You will still be able to use a credit card in the restaurant for food and beers/drinks.  Our ATM machine will be loaded and there is also one across the street.

We will be raffling off 2 STAFF memberships at the release.  If you are already a STAFF member you can still participate.  Tickets for the STAFF raffle will be $5, and all proceeds will go to a local charity.  These tickets can be purchased at the bottle/merch table and the winners will be announced at the end of the first bottle sale.

We will have some awesome DA nano beers available for in pub consumption during the release.  Keep your eyes and ears peeled for these rare treats when the bottle sale starts.

Here are some general release details… Doors to Jackie O’s open at 9am on Sat. 3/24, we will be serving breakfast and beers.  If you want food and beer before 9am, please go to Fluff located on Court Street.  They will be opening at 7am for breakfast sandwiches, coffee, house made doughnuts, pastries, and bottle sharing!  The bottle sale starts in the public house on Sat 3/24 at 11am.  At 11am, I will explain all the beers, and then start to read off the calendar pages in order.  When your number is called you can place your order.  You will make payment for your order at a merch table, then circle back around to get your bottles.  Bottle sharing is allowed both Friday and Saturday.  Please keep it reasonable, do not bring coolers full of bottles, multiple growlers, or just a shit ton of beer.  We also want you to enjoy the beers that we have crafted and are on draft both these days.  A tap list will be available next week.  Also be courteous to our wait staff.  They want to keep you happy and keep your tables clean and comfortable, please notify them of empty bottles, finished glasses, and understand that they are not trying to take your Darkness snifter.

Brian and I have been busy gearing up for St. Patricks Day and the Bottle release.  We are tapping our Irish Red Ale today.  Prouty’s Irish Red is a hoppy American style red with a great toasted caramel character.  It will be on all week and weekend. A new batch of Razz wheat was tapped yesterday.  This week we will be brewing South Paw, Dark Apparition, and OPA.  Half of the South Paw batch will go towards Funky South Paw which goes through a secondary brett fermentation.  2/3rds of the Dark Apparition batch will fill bourbon barrels.  Our good friends Josh and Jaquie scored us a 20yr. Pappy barrel!  We are filling it with Quad today, could be a STAFF release.  The rest of the Quad batch will fill Woodford barrels in a week or two.  All the beers for the release are bottled, we will bottle all nano beers this week.  Looking forward to the release!

Cheers, Brad

To everyone who purchased a STAFF membership, thank you and we are working on T-shirts, Glassware, and I am deciding what beer will be the first to bottle.  Most likely, the first STAFF release will not be ready by the next release, 3/24.  Shortly after the new website launches, we will create the STAFF section of the site which will allow STAFF members to place their orders, get updates, and other special content.  Jeff Strittholt just finished a STAFF specific Jackie O’s logo.  This logo will grace the STAFF beers, glasses, apparel, and everything STAFF.  It is pretty sexy.Brian and I have been busy in the brewery.  This week we brewed our Irish Red (Hoppy American honestly), Firefly, and Hop Ryot.  The Quad is fermenting away and I am really pleased with it so far.  Tons of big caramel and dark fruit notes with a touch of chocolate and anise.  Stoutella (Chocolate/hazelnut/honey stout), Shade Abbey, and Triple hit the taps this week.  We filled 2 bourbon barrels with Hocking Triple, mo monk!  Next week we will be barreling some Scottish to make Thorogood, and maybe Sweet Chocolate Love or Stoutella will hit oak.  Next week we are brewing Razz, Firefly, and OPA.  Chomo, Razz Wheat, and Single Hop Columbus will hit the taps next week.  This Single Hop was dry hopped, never done before, which means that our hoppy 3.5%abv goldens will be even hoppier!  Things at the production facility (Jackie O’s Brewing Company) are slow and steady, fermenters and brewhouse are scheduled to arrive late may/early june.

Cheers, Brad

Tomorrow we brew a Quad!  This is gonna be a killer brew with a 3+ hour boil and a heavy does of Special B.  We are also going to add some dark belgian candied syrup to boost the ABV, and add some more depth.

The next release will be 3/24.  More details will start appearing on this page soon.  We will also be launching a new website in the next 2 weeks, exciting stuff!

Cheers,  Brad

We received a number of deliveries this past month of equipment that we had purchased a while back.  Here is what has shown up so far… cold liquor tank, hot liquor tank, 3 brite tanks, 530sq/ft cold room, and a keg washer/filler.  Next week our grist case will arrive and we are still on the search for fermenters, kegs, and what ever else i come across on probrewer.com.  Our brewhouse will be fabricated by Newlands (NSI), it will be delivered in early June.  Our first 4 fermenters are being fabricated by Metalcraft and will be delivered in late may.  In there meantime, we are getting ready to put drains into the floors and slowly work towards having the production hall ready to rock when the brewhouse/fermenters show-up.

The brewpub has been very busy and Brian and I are enjoying trying to keep up.  Keep your eyes peeled for Java the Stout (on draft now), Hop Ryot (next week), Hocking Triple (next week), Sweet Chocolate Love, Scottish, Razz Wheat, and more to be on draft in the coming week or two.  While Art and I were away at the Extreme Beer Fest in Boston, Brian brewed his first solo batch!  His “first born” was Stoutella.  Stoutella is our interpretation of the classic chocolate-hazelnut spread Nutella.  Brian brewed up a stout with hazelnuts, chocolate chips, and honey.  Really looking forward to this killer creation to hit the taps in late February.  Also we have a few other stouts on draft right now, Black Ryno (India Oatmeal rye stout) and Smoke Ya Oats (smoked oatmeal stout).  In the coming week Brian will be brewing a Single Hop Golden (hop is yet to be determined), Mystic Mama, Razz Wheat, and maybe Chomolungma.  I will be in London getting a taste of some fresh English ale and some time off from the brewery.

Art and I had a blast at Extreme Beer Fest!  We took 3 beers to friday’s “Night of the Barrels” (NOTB): Dynamo Hum, Bolero Brown, and Bourbon Berry Grove.  At NOTB, I was part of a killer panel, Patrick Rue (the Bruery), Tomme Arthur (Lost Abbey), and Gabe Fletcher (Anchorage Brewing Co).  We all shared our experiences with barrels and took stabs at predicting where barrel/wood aging is heading.  It was awesome to share the stage with these amazing brewers and share beers with everyone who attended.  Afterwords, we caught a cab with Art’s brother Brian, and the guys from Hill Farmstead. We all then drank a good amount of Edward at Lord Hobo.  While at Hobo, I also finally met Terry Hawbaker (The Farmers Cabinet).  Terry was the original brewer at O’Hooley’s (now Jackie O’s), he and I have talked many times over the years but it was nice to get to chat in person, cheers Terry.  We got back to the hotel, scarffed down some sushi and got to bed a little after 1am.  Saturday presented us with 2 sessions of extreme beer, we poured… Hogwash, Baklava Braggot, Oil of Aphrodite, and Dark Apparition Nuts.  There we tons of happy people and we got a great response.  Thanks to everyone that said hi and had nice things to say, it meant a lot to Art and I.

Cheers, Brad.

Sorry it has been a while since my last posting.  After our 6th anniversary extravaganza, our new kettle got fired up and Brian and I got to work!  The new kettle is working great and we have popped out some new creations from it, “Cinamama” (cinnamon IPA) and “Garde de Maple” (biere de garde with maple syrup).  But before I get to far ahead of myself, let me back it up a bit.

To everyone that attended out 6th Anniversary Extravaganza, thank you.  We all had a great time celebrating with all of you, and can’t thank you enough for your passion, enthusiasm, and business over the past year.  To all the people that purchased STAFF memberships, thank you for the boost in capital, it helped us purchase a keg washer/filler from Two Brothers Brewing Co.  This machine alone will take Jackie O’s to the next level.  We can’t thank you enough.

2011 was an incredible year for Jackie O’s.  We had 5 bottle releases, brewed over 700 barrels of beer, created a plethora of new brews, established a farm, got the keys to a 7500sq/ft building, and are well on our way to installing a new 20bbl system that will get us closer to a goal of being available state wide.  Highlights for me have been all the bottle releases, GABF, ACBF, visiting Hill Farmstead, and being part of the awesome growth at the brewpub.  Thank you all for your support!

2012 is going to be a big year for Jackie O’s.  We are shooting to have the new brewery operating by mid June.  We will begin our own honey production, placing hives at our farm and all around Athens county.  Our goal is to have our own estate honey that will take care of all of our brewing and kitchen needs.  I am shooting for 4 bottle releases in 2012.  The First release will be in March, most likely in late March.  Some beers to expect for that release, Kentucky Monk, Vanilla Bean Rum Barrel Dark Apparition, and some other barrel aged goodies.  Until then, we will be crackin out the brews here at the pub and slowly moving the destruction/construction process along at the new production facility.  Here are some pics of the interior and exterior of our new building located at 25 Campbell st….

We will be installing a 20BBL NSI brewhouse that will feed 40BBL fermenters that are being fabricated by Metalcraft.  We have already purchased a hot liquor tank, cold liquor tank, 3 brite tanks, keg washer filler, and fork lift.  We will keep you posted on progress and new pieces of equipment when they are purchased/arrive.  Our initial product will be draft only.  After a while, we will begin packaging into bottles or possibly cans, maybe both.  Once again thanks for your interest and support and heres to another kick ass year.

Cheers, Brad

Fluff will be open around 7am saturday morning for bottle share/ doughnut/ danish/ coffee/ what eva.  Can’t wait for this weekend, it’s going to be one to remember.

Cheers, Brad

Here are prices and allocations…

Cellar Cuvee 5, 2 bottle limit, $16/bottle

Bourbon Barrel Middle Of Nowhere, 2 bottle limit, $16/bottle

Cellar Cuvee 6, 1 bottle limit, $18/bottle

Slim Pickin’s, 1 bottle limit, $18/bottle

Chunga’s Old Bruin, 1 bottle limit, $18/bottle

Rum Barrel Dark Apparition, 1 bottle limit, $18/bottle

Wood Ya Honey, 1 bottle limit, $16/bottle

Cherry Wood Ya Honey, 1 bottle limit, $16/bottle

Bourbon Berry Grove, 1 bottle limit, $16/bottle

Oil Of Aphrodite, 1 bottle limit, $14/bottle

More info will follow soon, tap lists, more details, music, and surprises.

Cheers, brad