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Columbus brewery planning to open new location, with first full restaurant, at Scioto Audobon Metro Park

Columbus brewery planning to open new location, with first full restaurant, at Scioto Audobon Metro Park

Jack McLaughlin

In late 2021, 614Now reported on Nocterra Brewing Co. bringing an exciting new location to Scioto Audubon Metro Park, and now it’s (almost) official.

The brewery has confirmed the new location, which will inhabit part of a former warehouse at 516 Maier Pl. in Scioto Audubon Metro Park (previous coverage of the project cited an Oct. 2021 Brewery District Commission meeting). Nocterra is currently awaiting final municipal approval for the project, which it is calling Nocterra Audubon.

According to Nocterra partner and director of marketing James Knott, the brewery is aiming to open this fall.


With approximately 5,000 square feet of indoor space and additional patio space, Nocterra won’t brew its own beer at the location, but it does plan to move its barrel-aging program to the Scioto Audubon Park location.

Knott said the area will provide Nocterra Audubon with the perks of operating a space near Downtown, but without many of the typical limitations.

“We’re in the park, and there aren’t a lot of buildings down there,” he said. “It’s a unique opportunity to be near downtown, but with the space and amenities of a park.”

Knott said Nocterra also plans to embrace the area’s abundance of outdoor recreation opportunities, which is already on-brand for the brewery that aims to help reconnect its customer base with the great outdoors.

“We’re pretty excited about being right next to the Bloc Garten [rock climbing gym],” Knott said. “It opens up a lot of opportunities, from rock climbing events to kayaking events, with the river right there.”

Nocterra Audubon even plans to include an approximately 2,500 square-foot mezzanine level with a bar overlooking the Bloc Garten.

Nocterra Audubon will also include a full restaurant, a first for the brewery, which currently relies on food trucks to feed diners at its Powell taproom.

“We’re Putting just as much thought into our food recipes as we do our beer recipes,” Knott said. “Food quality is very important to us. We’re planning to create elevated casual cuisine, and we’re excited.”

Want to read more? Check out our print publication, (614) Magazine. Learn where you can find a free copy of our new February issue here!


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