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No Menu Minnis

BBQ eel parisian gnocchi! Za’atar biscuits! Moroccan tomato jam! If you show up at The Market Italian Village’s No Menu Mondays, you don’t really get to hear Tyler Minnis yell out his adventurous concoctions in reality—but why are you taking our imagination out of our culinary adventure? As Columbus ratchets up its thrill-seeking palate, and [...]
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BBQ eel parisian gnocchi!

Za’atar biscuits! Moroccan tomato jam!

If you show up at The Market Italian Village’s No Menu Mondays, you don’t really get to hear Tyler Minnis yell out his adventurous concoctions in reality—but why are you taking our imagination out of our culinary adventure?

As Columbus ratchets up its thrill-seeking palate, and chefs continue to evolve what a truly seasonal menu is driven by, we’re drawn to concepts like Minnis’ NMM, even if he’s not yelling for his sous chef to prepare the carrot cake with goat cheese vadouvan icing and tamarind ice cream. It’s truly all about seeing what Minnis, ever the envelope pusher and food efficiency expert in his days as co-owner of Angry Bear Kitchen, can do with what he’s got at his disposal.

Each week he preps a new menu on the fly based on what’s still bouncing around the market after weekend service.

Think of like a Chopped episode—where challenges are self-inflicted and the judges are regulars.

“I don’t usually purchase new product for a Monday menu,” he said. “I basically just walk around the kitchen and see what ingredients we have on-hand—especially if there’s anything we have an abundance of. I also harvest out of our garden the day before, as well as see if any of the other chefs in A&R Creative Group have some things they want taken off their hands. This allows for minimal waste in the kitchen and drives me and my team to create new things out of ingredients that are already at our fingertips.”

A little nerve-wracking? Sure, but that’s what chefs like Minnis and his team live for in the kitchen.

“The vast majority are new dishes that I’ve never made or tested before, but we always seem to come up with some winners,” he said. “My favorites are almost always the ones that I’m surprised that are so well received because I like those dishes that push the boundaries of everyone’s comfort level.”

We do, too. That’s why we caught Minnis a day after one of his No Menu Mondays to get a little taste of why it’s important to keep pushing Columbus into new tastes.      

 With No Menu Mondays, are you trying to carry over a little bit of that outside-your-comfort zone mentality that seemed to be a big part of Angry Bear’s mission?

The common denominator in both restaurants is I’m creating the menu, so that outside-your-comfort-zone mentality will always be lingering over every menu I create—it just depends on the canvas on which I’m painting. I try to restrain myself into the limitations of Italian/Mediterranean cuisine at the Market, whereas ABK was no holds barred. The quirky creations were certainly more prevalent when it was just one big “modern American” melting pot of food to pull inspiration from. That mentality is just the way I think and like to cook. Mondays it naturally comes out because I’m on such a time crunch. I don’t have time to think too much, so my first instincts are the ones we go with, and my personality comes through those dishes a little bit more.

You’ve been able to travel a lot with A&R Creative Group. Do you think a specific country’s cuisine or style of cooking has inspired you?

As I grow older, I find that my cooking keeps getting simpler—almost more rustic. My dishes revolve and start with vegetables and I strive to be ultra-seasonal. I find it more difficult to properly cook a vegetable, versus a piece of meat. I enjoy that challenge, as well as paying homage to the farmer that worked hard on his crops. That being said, the 10 days I spent traveling the country of Lebanon [were] very inspiring. The people there are so generous when it comes to educating visitors about their fruitful country. Almost every family has their own garden and it’s a way of life to preserve the changing seasons in order to enjoy them throughout the entire year. I saw a lot of different Mouneh rooms (pantries) throughout my trip. They take a lot of pride in their work and how and what they decide to put in jars. Their flavor profiles, dishes, spices, and mentality towards treating food certainly struck a chord with me, which I find somewhat surprising because I was never very interested in middle eastern cuisine until I experienced it first-hand. Now, I find myself drawing inspiration from their beautiful cuisine without even thinking—it just happens naturally.

What Ohio produce item do you favor the most?

If I had to pick one it would have to be big juicy ripe tomato. I only eat and cook with them when they’re in season. I’ve found that this makes a lot of people upset, but I just don’t see the point in using them when they aren’t being grown in our own backyards. They just don’t taste the same. I’ve probably had 30 tomato sandwiches this summer. Hershberger Farms sweet melon was probably the best thing I had all summer. It was so surprisingly sweet and delicious; I literally couldn’t get enough of them. We made ice cream, sorbet, granita, and put them in a panzanella salad. It was a fantastic product that I look forward to using next summer.

One dish forever. What would it be?

That’s a tough question because I will try and love a lot of different foods. However it seems like I’m always in the mood for sushi. I just can’t get enough of it for some reason. The best sushi I’ve ever had was probably in LA and Barcelona, Spain. I usually go to Akai Hana here in town.

When you get a chance to try out other chefs’ work, who do you feel is also pushing tastes forward in Columbus?

My colleague Justin Wotring, the chef of Hoof Hearted Brewery, does something similar to my NMM. He does “Flights and Bites” every Friday and pairs food with Hoof beer, so he’s always coming up with new dishes and pushing himself to be creative every week. I also like what Chef Jack Moore is doing at Watershed, as well as Josh Dalton at Veritas. I’m happy that they made it downtown.

Columbus is obviously undergoing a pretty rapid evolution in the way we approach food—from both chef and consumer standpoints. To you, what is the biggest shift in what Columbus diners are looking for? Is this the right time to start asking Columbus to trust in the tastes of its chefs and go on an adventure?

I think they’re looking for answers. Educated diners in Columbus have been around for a long time now. I think that we are just starting to see more and more of them, especially with the younger demographic. Traceability of one’s food and ingredients is so important these days. The consumer is going to ask about their food—there’s no doubt about it—so you might as well source responsibly and locally when it’s feasible, or else you’re going to get caught with your pants down. I think the Columbus community is realizing that you don’t need to live in California, the Pacific Northwest, or the Southern part of the United States to find really great seasonally-driven regional cuisine. It’s right here at their fingertips; they just need to seek it out a little bit, dine with an open mind, and support the local businesses instead of the chains that have saturated our town. – Hollen Campbell contributed to this story 

                                  

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Food & Drink

Slice into our top picks for National Pizza Party Day!

Mike Thomas

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on

May 17 is National Pizza Party Day—a celebration that is near and dear to our hearts at (614). And what better day of the week for an office pizza party than Friday?

To help you and your gang decide which pie(s) to go with on this momentous occasion, take a look at this roundup of some of our most primo pizza content. Bone apple teeth!

The best pizza in C-Bus according to Columbest Voters

The results for Columbest 2019 were announced in the May issue of (614) Magazine, with Harvest Pizzeria taking the top spot in the “best gourmet pizza” category, and Mikey’s Late Night winning “best traditional.”

26,000+ Columbest voters can’t be wrong. Let these hometown heroes provide the pie for a pizza party you won’t soon forget!

Pizza – Columbus Style

Did you know Columbus has its own distinct style? Edge to edge toppings, crispy crust, cut pub-style – these are some indications that you’re dining on Columbus’ own signature ‘za. Not sure what we’re talking about? Refer to this list to see what we mean.

BROUGHT TO YOU BY

In Pizza We Trust

Need to grab a pie on the go? Look no further than a Pizza ATM conveniently located at OSU campus. Fair warning, since reporting on this a few months ago, we haven’t been back to see if this still exists. Something tells us this was either too weird of an idea to last, or too brilliant to ever die.

C-Bus pizza on the big stage

At this point, our fair city is no stranger to coverage in national publications – and our pizza is no exception. Earlier this year, food blog Rave Reviews included Columbus’ own Rubino’s and Mikey’s Late Night Slice on their Pizza Road Trip roundup of the best pies in the nation.

View this post on Instagram

Hey, @fussbucket… Nice #BINOS! #SausagePizza

A post shared by Rubinos (@rubinospizza) on

Deep dish (if you must…)

Is deep dish more your thing? We (I) think there’s something wrong with you, but that shouldn’t stop you from enjoying the sauce-on-top monstrosity you crave. Check out our top picks for the “best” deep-dish style pizzas in town.

Celebrating National Pizza Party Day? Of course you are! Let us know your pizza of choice in the comments.

Continue Reading

Food & Drink

Outerbelt Brewing: small town, huge brewery

Mike Thomas

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With no end in sight for the craft beer boom, upstart breweries are leaving the city behind for the wide open spaces of the suburbs.

According to a report from Drink Up Columbus, Outerbelt Brewing will be the latest to toss their hat into the central Ohio Craft Beer ring when they open their doors in less than a month.

Located in a former Lowes hardware location at 3560 Dolson Ct. near Carroll, Ohio, Outerbelt Brewing is not far from Lancaster.

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Outerbelt is scheduled to open to the public on either June 8 or June 15, depending on construction deadlines. The new brewery will occupy about 25,000 square feet, with about 5,600 square feet set aside for a taproom. Plans also include a spacious 2,000 square foot patio.

Upon opening, Outerbelt plans to offer 10 beers on tap, as well as cold brew coffee.

Look for Outerbelt this Friday, May 18 at the Columbus Craft Beer Week kickoff party at Giant Eagle Market District, where some of their beer will be available to try. Outerbelt Beer will also be on hand Saturday at the Six One Pour Ohio Beer Festival at COSI.

To view pictures and to learn more about Outerbelt, check out the full story at Drink Up Columbus.

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Food & Drink

4 brewers talk past, present future of C-bus beer scene

Mike Thomas

Published

on

With the rise of craft beer, celebrations of America’s most popular alcoholic beverage are nearly as plentiful as the varieties of suds found on supermarket shelves.

Whether it’s a day set aside in honor of a given style (IPA day is observed Aug. 2) or a pseudo-holiday cash grab from a major international brewery, (Arthur’s Day is not a thing, Guinness) beer fans have plenty of occasions throughout the year to toast their favorite drink.

In honor of Columbus Craft Beer Week (May 17-25), (614) spoke to Columbus brewers Colin Vent at Seventh Son Brewing, Dan Shaffer at Land-Grant, Craig O’Herron at Sideswipe Brewing, and Chris Davison, at Wolf’s Ridge Brewing in order to explore the beginnings of brew in the capital city, where it stands today, and what the future might hold.

(614): When you think of Columbus beer history, what comes to mind?

Vent: The recent history is pretty young. We were 7th or 8th six years ago, and now there’s over 50. Barley’s, Smoke House, Elevator, Columbus Brewing Company—those were around for 10 or 15 years, then all of the sudden, Four String, us, North High, and soon thereafter Land Grant popped up, and from there it’s just been crazy. Obviously all of Columbus [beer] history goes back hundreds of years; there used to be major production. Hoster was one of the largest breweries in the country.

Shaffer: I think of Barley’s, CBC, the people that were there at the beginning. We’re all standing on their shoulders. Obviously it’s all come a very long way. I’m trying to think of what the first craft beer I had in Columbus was. It was probably a CBC IPA.

(614): What are some prevailing trends that you see happening with beer in Columbus today?

O’Herron: I feel like we’ve gotten over a lot of the recent trends. We saw a lot of the New England IPAs, and then Brut IPAs to a lesser extent. I don’t know if there’s a trend that’s happening right this moment, but I’m sure we’ll see something new and wacky come around.

Davison: The national trend has been IPA, IPA, IPA, and I think Columbus is a microcosm of that. Ohio is an IPA state, and Columbus is an IPA city even more so than some other cities in the state. We’ve got a lot of the top-tier IPA breweries right now, a lot of people making really good IPA. I think that’s going to continue to rise, and I think we’re going to continue to see more styles [of IPA].

(614): What does the future hold for Columbus Beer? Have we reached a saturation point on how many breweries the city can sustain?

Vent: I don’t know that Columbus could take another 10 or 20 Land Grants and Seventh Sons, but I think it could take another 10 or 20 [breweries] that just want to have an awesome neighborhood brewpub. As many breweries as an area can sustain, that’s what there will be.

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Davison: I think it all comes down to what those breweries are trying to accomplish. Trying to be a production brewery that’s distributing cans across the entire state is going to get harder and harder, not that some won’t continue to grow and do that. I think there’s a ton of room for local brewpubs that don’t even want to sell their beer outside of their own bar. Every bar in this city could theoretically brew its own beer, and there’s no reason the city can’t sustain 500 breweries that are tiny like that.

Shaffer: Obviously people are gravitating towards local. I think it’s really cool that every neighborhood, instead of a watering hole, can have a local brewery. I think we’ll probably see more sours, probably more specialization. IPA’s aren’t going anywhere—there will be more IPA variants. When there is this much competition, you can’t afford to be a generic beer brewery anymore. There has to be something you’re passionate about, whether it’s Belgian or English styles, or pilsners, high-gravity stouts—whatever. There’s got to be something that you can say “this is what we’re all about.”

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No Menu Minnis

BBQ eel parisian gnocchi! Za’atar biscuits! Moroccan tomato jam! If you show up at The Market Italian Village’s No Menu Mondays, you don’t really get to hear Tyler Minnis yell out his adventurous concoctions in reality—but why are you taking our imagination out of our culinary adventure? As Columbus ratchets up its thrill-seeking palate, and [...]
614now

Published

on

BBQ eel parisian gnocchi!

Za’atar biscuits! Moroccan tomato jam!

If you show up at The Market Italian Village’s No Menu Mondays, you don’t really get to hear Tyler Minnis yell out his adventurous concoctions in reality—but why are you taking our imagination out of our culinary adventure?

As Columbus ratchets up its thrill-seeking palate, and chefs continue to evolve what a truly seasonal menu is driven by, we’re drawn to concepts like Minnis’ NMM, even if he’s not yelling for his sous chef to prepare the carrot cake with goat cheese vadouvan icing and tamarind ice cream. It’s truly all about seeing what Minnis, ever the envelope pusher and food efficiency expert in his days as co-owner of Angry Bear Kitchen, can do with what he’s got at his disposal.

Each week he preps a new menu on the fly based on what’s still bouncing around the market after weekend service.

Think of like a Chopped episode—where challenges are self-inflicted and the judges are regulars.

“I don’t usually purchase new product for a Monday menu,” he said. “I basically just walk around the kitchen and see what ingredients we have on-hand—especially if there’s anything we have an abundance of. I also harvest out of our garden the day before, as well as see if any of the other chefs in A&R Creative Group have some things they want taken off their hands. This allows for minimal waste in the kitchen and drives me and my team to create new things out of ingredients that are already at our fingertips.”

A little nerve-wracking? Sure, but that’s what chefs like Minnis and his team live for in the kitchen.

“The vast majority are new dishes that I’ve never made or tested before, but we always seem to come up with some winners,” he said. “My favorites are almost always the ones that I’m surprised that are so well received because I like those dishes that push the boundaries of everyone’s comfort level.”

We do, too. That’s why we caught Minnis a day after one of his No Menu Mondays to get a little taste of why it’s important to keep pushing Columbus into new tastes.      

 With No Menu Mondays, are you trying to carry over a little bit of that outside-your-comfort zone mentality that seemed to be a big part of Angry Bear’s mission?

The common denominator in both restaurants is I’m creating the menu, so that outside-your-comfort-zone mentality will always be lingering over every menu I create—it just depends on the canvas on which I’m painting. I try to restrain myself into the limitations of Italian/Mediterranean cuisine at the Market, whereas ABK was no holds barred. The quirky creations were certainly more prevalent when it was just one big “modern American” melting pot of food to pull inspiration from. That mentality is just the way I think and like to cook. Mondays it naturally comes out because I’m on such a time crunch. I don’t have time to think too much, so my first instincts are the ones we go with, and my personality comes through those dishes a little bit more.

You’ve been able to travel a lot with A&R Creative Group. Do you think a specific country’s cuisine or style of cooking has inspired you?

As I grow older, I find that my cooking keeps getting simpler—almost more rustic. My dishes revolve and start with vegetables and I strive to be ultra-seasonal. I find it more difficult to properly cook a vegetable, versus a piece of meat. I enjoy that challenge, as well as paying homage to the farmer that worked hard on his crops. That being said, the 10 days I spent traveling the country of Lebanon [were] very inspiring. The people there are so generous when it comes to educating visitors about their fruitful country. Almost every family has their own garden and it’s a way of life to preserve the changing seasons in order to enjoy them throughout the entire year. I saw a lot of different Mouneh rooms (pantries) throughout my trip. They take a lot of pride in their work and how and what they decide to put in jars. Their flavor profiles, dishes, spices, and mentality towards treating food certainly struck a chord with me, which I find somewhat surprising because I was never very interested in middle eastern cuisine until I experienced it first-hand. Now, I find myself drawing inspiration from their beautiful cuisine without even thinking—it just happens naturally.

What Ohio produce item do you favor the most?

If I had to pick one it would have to be big juicy ripe tomato. I only eat and cook with them when they’re in season. I’ve found that this makes a lot of people upset, but I just don’t see the point in using them when they aren’t being grown in our own backyards. They just don’t taste the same. I’ve probably had 30 tomato sandwiches this summer. Hershberger Farms sweet melon was probably the best thing I had all summer. It was so surprisingly sweet and delicious; I literally couldn’t get enough of them. We made ice cream, sorbet, granita, and put them in a panzanella salad. It was a fantastic product that I look forward to using next summer.

One dish forever. What would it be?

That’s a tough question because I will try and love a lot of different foods. However it seems like I’m always in the mood for sushi. I just can’t get enough of it for some reason. The best sushi I’ve ever had was probably in LA and Barcelona, Spain. I usually go to Akai Hana here in town.

When you get a chance to try out other chefs’ work, who do you feel is also pushing tastes forward in Columbus?

My colleague Justin Wotring, the chef of Hoof Hearted Brewery, does something similar to my NMM. He does “Flights and Bites” every Friday and pairs food with Hoof beer, so he’s always coming up with new dishes and pushing himself to be creative every week. I also like what Chef Jack Moore is doing at Watershed, as well as Josh Dalton at Veritas. I’m happy that they made it downtown.

Columbus is obviously undergoing a pretty rapid evolution in the way we approach food—from both chef and consumer standpoints. To you, what is the biggest shift in what Columbus diners are looking for? Is this the right time to start asking Columbus to trust in the tastes of its chefs and go on an adventure?

I think they’re looking for answers. Educated diners in Columbus have been around for a long time now. I think that we are just starting to see more and more of them, especially with the younger demographic. Traceability of one’s food and ingredients is so important these days. The consumer is going to ask about their food—there’s no doubt about it—so you might as well source responsibly and locally when it’s feasible, or else you’re going to get caught with your pants down. I think the Columbus community is realizing that you don’t need to live in California, the Pacific Northwest, or the Southern part of the United States to find really great seasonally-driven regional cuisine. It’s right here at their fingertips; they just need to seek it out a little bit, dine with an open mind, and support the local businesses instead of the chains that have saturated our town. – Hollen Campbell contributed to this story 

                                  

Continue Reading

Food & Drink

Slice into our top picks for National Pizza Party Day!

Mike Thomas

Published

on

May 17 is National Pizza Party Day—a celebration that is near and dear to our hearts at (614). And what better day of the week for an office pizza party than Friday?

To help you and your gang decide which pie(s) to go with on this momentous occasion, take a look at this roundup of some of our most primo pizza content. Bone apple teeth!

The best pizza in C-Bus according to Columbest Voters

The results for Columbest 2019 were announced in the May issue of (614) Magazine, with Harvest Pizzeria taking the top spot in the “best gourmet pizza” category, and Mikey’s Late Night winning “best traditional.”

26,000+ Columbest voters can’t be wrong. Let these hometown heroes provide the pie for a pizza party you won’t soon forget!

Pizza – Columbus Style

Did you know Columbus has its own distinct style? Edge to edge toppings, crispy crust, cut pub-style – these are some indications that you’re dining on Columbus’ own signature ‘za. Not sure what we’re talking about? Refer to this list to see what we mean.

BROUGHT TO YOU BY

In Pizza We Trust

Need to grab a pie on the go? Look no further than a Pizza ATM conveniently located at OSU campus. Fair warning, since reporting on this a few months ago, we haven’t been back to see if this still exists. Something tells us this was either too weird of an idea to last, or too brilliant to ever die.

C-Bus pizza on the big stage

At this point, our fair city is no stranger to coverage in national publications – and our pizza is no exception. Earlier this year, food blog Rave Reviews included Columbus’ own Rubino’s and Mikey’s Late Night Slice on their Pizza Road Trip roundup of the best pies in the nation.

View this post on Instagram

Hey, @fussbucket… Nice #BINOS! #SausagePizza

A post shared by Rubinos (@rubinospizza) on

Deep dish (if you must…)

Is deep dish more your thing? We (I) think there’s something wrong with you, but that shouldn’t stop you from enjoying the sauce-on-top monstrosity you crave. Check out our top picks for the “best” deep-dish style pizzas in town.

Celebrating National Pizza Party Day? Of course you are! Let us know your pizza of choice in the comments.

Continue Reading

Food & Drink

Outerbelt Brewing: small town, huge brewery

Mike Thomas

Published

on

With no end in sight for the craft beer boom, upstart breweries are leaving the city behind for the wide open spaces of the suburbs.

According to a report from Drink Up Columbus, Outerbelt Brewing will be the latest to toss their hat into the central Ohio Craft Beer ring when they open their doors in less than a month.

Located in a former Lowes hardware location at 3560 Dolson Ct. near Carroll, Ohio, Outerbelt Brewing is not far from Lancaster.

BROUGHT TO YOU BY

Outerbelt is scheduled to open to the public on either June 8 or June 15, depending on construction deadlines. The new brewery will occupy about 25,000 square feet, with about 5,600 square feet set aside for a taproom. Plans also include a spacious 2,000 square foot patio.

Upon opening, Outerbelt plans to offer 10 beers on tap, as well as cold brew coffee.

Look for Outerbelt this Friday, May 18 at the Columbus Craft Beer Week kickoff party at Giant Eagle Market District, where some of their beer will be available to try. Outerbelt Beer will also be on hand Saturday at the Six One Pour Ohio Beer Festival at COSI.

To view pictures and to learn more about Outerbelt, check out the full story at Drink Up Columbus.

Continue Reading

Food & Drink

4 brewers talk past, present future of C-bus beer scene

Mike Thomas

Published

on

With the rise of craft beer, celebrations of America’s most popular alcoholic beverage are nearly as plentiful as the varieties of suds found on supermarket shelves.

Whether it’s a day set aside in honor of a given style (IPA day is observed Aug. 2) or a pseudo-holiday cash grab from a major international brewery, (Arthur’s Day is not a thing, Guinness) beer fans have plenty of occasions throughout the year to toast their favorite drink.

In honor of Columbus Craft Beer Week (May 17-25), (614) spoke to Columbus brewers Colin Vent at Seventh Son Brewing, Dan Shaffer at Land-Grant, Craig O’Herron at Sideswipe Brewing, and Chris Davison, at Wolf’s Ridge Brewing in order to explore the beginnings of brew in the capital city, where it stands today, and what the future might hold.

(614): When you think of Columbus beer history, what comes to mind?

Vent: The recent history is pretty young. We were 7th or 8th six years ago, and now there’s over 50. Barley’s, Smoke House, Elevator, Columbus Brewing Company—those were around for 10 or 15 years, then all of the sudden, Four String, us, North High, and soon thereafter Land Grant popped up, and from there it’s just been crazy. Obviously all of Columbus [beer] history goes back hundreds of years; there used to be major production. Hoster was one of the largest breweries in the country.

Shaffer: I think of Barley’s, CBC, the people that were there at the beginning. We’re all standing on their shoulders. Obviously it’s all come a very long way. I’m trying to think of what the first craft beer I had in Columbus was. It was probably a CBC IPA.

(614): What are some prevailing trends that you see happening with beer in Columbus today?

O’Herron: I feel like we’ve gotten over a lot of the recent trends. We saw a lot of the New England IPAs, and then Brut IPAs to a lesser extent. I don’t know if there’s a trend that’s happening right this moment, but I’m sure we’ll see something new and wacky come around.

Davison: The national trend has been IPA, IPA, IPA, and I think Columbus is a microcosm of that. Ohio is an IPA state, and Columbus is an IPA city even more so than some other cities in the state. We’ve got a lot of the top-tier IPA breweries right now, a lot of people making really good IPA. I think that’s going to continue to rise, and I think we’re going to continue to see more styles [of IPA].

(614): What does the future hold for Columbus Beer? Have we reached a saturation point on how many breweries the city can sustain?

Vent: I don’t know that Columbus could take another 10 or 20 Land Grants and Seventh Sons, but I think it could take another 10 or 20 [breweries] that just want to have an awesome neighborhood brewpub. As many breweries as an area can sustain, that’s what there will be.

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Davison: I think it all comes down to what those breweries are trying to accomplish. Trying to be a production brewery that’s distributing cans across the entire state is going to get harder and harder, not that some won’t continue to grow and do that. I think there’s a ton of room for local brewpubs that don’t even want to sell their beer outside of their own bar. Every bar in this city could theoretically brew its own beer, and there’s no reason the city can’t sustain 500 breweries that are tiny like that.

Shaffer: Obviously people are gravitating towards local. I think it’s really cool that every neighborhood, instead of a watering hole, can have a local brewery. I think we’ll probably see more sours, probably more specialization. IPA’s aren’t going anywhere—there will be more IPA variants. When there is this much competition, you can’t afford to be a generic beer brewery anymore. There has to be something you’re passionate about, whether it’s Belgian or English styles, or pilsners, high-gravity stouts—whatever. There’s got to be something that you can say “this is what we’re all about.”

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