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