Elevator Brewing Company

2011 Ohio Brew Week Schedule

2011-07-11T20:41:00.000-07:00

Tuesday, July 12

4:30 p.m @ Salaam - IPA Tasting (featuring Three Frogs)
6 p.m. @ Casa Nueva - Beer & Cheese Tasting, $5
7-9 p.m. @ C.I. - Pint Glass Special Night

Wednesday, July 13

8 a.m. - Putters & Pints Golf Tournament
4 p.m. @ Abrio's - Awards Ceremony
4:30 p.m. @ Salaam - IPA Tasting (featuring Three Frogs)
6 p.m. @ Casa Cantina - Brewer’s Forum (starring Vic Schiltz)
7 p.m. @ BW3 - Beer Tasting w/ Elevator, $15

Friday, July 15

All day - Inaugural Elevator Brewing Company “BarleyHole” Tournament. Winners from Courtside Pizza Cornhole Tournament advance to semifinals @ 7 p.m.
12-10 p.m. @ Athens Train Depot - Brew BQ
All day - Bocce Ball Tournament. Live music from 5-7 p.m. & 7-9 p.m. BBQ Grand Prize awarded @ 7 p.m.
4:30 p.m. @ Salaam - IPA Tasting (featuring Three Frogs)

Saturday, July 16

12-10 p.m. - “Boogie on the Bricks” featuring Elevator on the Beer Truck
1-8 p.m. - Ohio Craft Brew Garden

2011 American Craft Beer Week

2011-05-09T19:00:00.000-07:00

Saluting the “Declaration of Beer Independence”

Prepare to raise your pint glass and toast the very brew contained within.

American Craft Beer Week is slated for May 16-22, 2011. The sixth annual event honors the independent spirit of America's craft breweries with a nationwide series of beer-infused dinners, brewery tours, special releases and other festivities. The inaugural American Craft Beer Week in 2006 featured special recognition by the U.S. Congress, which passed House Resolution 753 to commend and support national craft breweries.

Columbus' own Elevator Brewing Company is celebrating with a week-long blowout.

Monday, May 16: “Storm the Elevator” will benefit the Franklinton CycleWorks co-op. The challenge: to fit as many bicycles as possible into the Elevator Brewery, located at 165 N. 4th St. The event is scheduled from 7-8 p.m. Entry fee is $5. For more information about the organization, visit http://www.franklintoncycleworks.com/.

Tuesday, May 17: “Drink to Save Time” will raise funds for the Downtown Residents' Association of Columbus. From 7-9 p.m., a portion of beer sales at the Elevator Restaurant (161 N. High St.) will benefit the DRAC clock restoration project. For more information about the organization, visit http://www.dracolumbus.com/.

Wednesday, May 18: Members of Elevator's Masters of Beer Appreciation (MBA) and Professors of Hearty Drinking (PHD) programs will gather for a reunion cookout at the brewery, starting at 6 p.m. A $10 cover charge will include a tour.

Thursday, May 19: Homebrewers' Night at the brewery, featuring the Big Brew Day Reunion & Great Beer Tasting from 7-8 p.m. The star of the event will be the assortment of fine beers crafted by local homebrewers. Sampling will take place during a meeting of the Scioto, Olentangy & Darby Zymurgists (SODZ). For more information on the organization, visit http://www.sodz.org/.

Friday, May 20: The Bark & Brew II fundraiser from 6 to 7 p.m. will benefit the Columbus Downtown Dog Park Association. For $20, attendees will tour the brewery and receive a souvenir t-shirt. All proceeds benefit the Downtown Dog Park, located at Spring and 4th St. For more information on the organization, visit http://www.columbusddp.org/.

Saturday, May 21: Elevator Brewery will host its second annual five-course, beer-infused dinner at 6 p.m. Last year's event included spent barley bread, Bleeding Buckeye Red Ale tomato bisque soup, and Procrastinator Doppelbock bread pudding. Guest speaker Rick Armon, Akron Beacon Journal reporter, will discuss craft brewing in Ohio. Cost is $45 per person. Seating is extremely limited and reservations are required. Call 614-499-7828 for information.

In addition, the Elevator Restaurant will offer unique beer-inspired, off-the-menu meals Monday through Saturday during American Craft Beer Week. For more information, visit www.craftbeer.com or www.elevatorbrewing.com.

Procrastinator Homebrew Competition III

2011-03-06T09:47:00.000-08:00

Calling all homebrewers...

Elevator Brewing Company is pleased to announce the Procrastinator Homebrew Competition III, our annual celebration of the creative spirit driving the craft beer movement.

The entry deadline is Friday, April 29, 2011. Entries must be contained in three 12-ounce or two 22-ounce unmarked bottles. Each entry must have a completed Beer Judge Certification Program (BJCP) form, available at www.bjcp.org. Please include your American Homebrewers Association member number at the top of the recipe entry form. You must be an AHA member to compete.

Entries may be submitted at the Elevator Brewery, 165 N. Fourth St., Columbus, OH, 43215. Please drop off your submissions Monday through Friday between the hours of 1-7 p.m. The entry fee is $5.

Best of Show will be brewed for the 2011 Great American Beer Festival Pro-Am and will be available on tap during August 2011 at the Elevator Restaurant. The contest winner will also receive two complimentary VIP brewer passes to the 2011 Great American Beer Festival, scheduled for Sept. 29-Oct. 1 in Denver. The passes are good for all four sessions and brewer events.

The winner will be announced on May 7, 2011 at the second annual Big Brew Day at the Elevator Brewery. Contestants are invited to pick up the judging results and grab some free wort.

The Immortal Elixir

2011-01-09T08:52:00.000-08:00

Above: The preserved seal dates this extraordinary find back to August 1999.

December 21, 2010 marked an historic day in the storied saga of craft beer. Much like honey in Egyptian tombs, a landmark discovery has led researchers to declare that the products of Elevator Brewing Company never spoil.

In the exotic realms of the Columbus East Side, Elevator sales representative Caleb Amos undertook a perilous exploratory mission in search of the mythical “Lost Kegs of Elevator.” Remarkably, one such keg was unearthed in the basement of AWOL Bar, layered beneath the sediment of ages and coated with the dust of dormancy. An exhaustive analysis of papyrus scrolls dated the brew to August 1999. The beer itself was identified as Pinch Hit Pilsner, a forgotten product from Elevator’s bygone era of production in Marysville.

Dick Stevens, Elevator operator and chief funding source of the mission, could not contain his own curiosity. The prize find was secretly relocated beneath the shroud of nightfall to the Elevator Brewery, where the keg was cleaned and tapped.

“It was drinkable!” an exuberant Stevens exclaimed in his exclusive first interview following the discovery. “It wasn’t great, but it never went bad. It’s pretty remarkable to think that an 11-year-old beer would still be drinkable. Not many people get to try a beer like that.”

In a coincidental twist, Elevator Brewing Company recently revealed that the Pinch Hit Pilsner would be revived as part of the 2011 Masters of Beer Appreciation (MBA) and Professor of Hearty Drinking (PHD) specialty beer programs.

The good news for Masterbrewer Vic Schiltz?

“I told him that he didn’t have to brew any Pinch Hit Pilsner this year,” Stevens joked. “Plus, it’s aged!”

Curious beer aficionados will have a chance to try Pinch Hit Pilsner (a fresh batch, be assured) in the summer of 2011. The full MBA and PHD beer lists are listed below.

Your 2011 MBA & PHD Lists

2011-01-03T20:41:00.000-08:00

Masters of Beer Appreciation
January: Barrel-Aged Horny Goat
February: Imperial Espresso Stout
March: Hoppelbock
April: Horus Imperial Red II
May: Blackeye P.A.
June: Watermelon Wheat
July: American Cream Ale
August: "Big Vic" Imperial Mogabi
September: Imperial Bavarian Lager
October: Pumpkelweizen
November: Barrel-Aged Imperial Stout
December: Yule Lager Reprise

Professor of Hearty Drinking
January: Barrel-Aged Blackberry Wit
February: Wheat Wine Bitter
March: Gaelic Green Beior
April: Captain Nitro Stout
May: Lemongrass Wheat
June: Knock Y'r Sox Off DIPA
July: Pinch Hit Pilsner
August: Homebrew Winner
September: Barrel-Aged Brown Ale
October: S'mores Porter
November: Extraordinary Ordinary Bitter
December: Barrel-Aged Chocolate Oatmeal Stout

Cowtown? Damn straight

2010-07-19T20:12:00.000-07:00

Elevator Brewing Company believes it's time Columbus started embracing its reputation as a "Cowtown." (Look it up on Wikipedia - we're first on the list!)

This summer, we're unleashing our aptly-named Heiferweizen, inspired by the lovely Maudine Ormsby. Indulge us as we take you back to the fall of 1926, when Maudine was nominated for Homecoming Queen by the Ohio State University College of Agriculture.

Did we mention Maudine was a Holstein cow?

Due to voting irregularities, Ms. Ormsby won the vote and was crowned the 1926 OSU Homecoming Queen. She was featured during the parade, but unceremoniously left in the barn during the dance.

So raise a bottle of Heiferweizen in Maudine's honor. This unfiltered German-style wheat beer makes an impression with a stimulating burst of clove & banana essence, courtesy of hefeweizen yeast.

To Maudine!

To the Sunshine State!

2010-06-25T20:54:00.000-07:00

Elevator Brewing Company products are now officially available in Florida!

Well, one case, at least.

On Friday at the Elevator Brewery in downtown Columbus, two couples approached Dick Stevens, Elevator owner and operator.

"They stopped by the brewery and asked, 'Is this where we get the dark beer?'" Stevens recalled. The wandering souls were visiting from Florida, and a lunch stop in German Village took them to Schmidt's. There they sampled pints of Elevator's Dark Horse Lager. The verdict?

"They said it was the best dark beer they'd ever had in their lives," Stevens said. Inspired (and craving more elixir), the couples headed for the Elevator Restaurant before ultimately reaching the brewery, where they were able to purchase a case of Dark Horse for transport back to the Sunshine State.

It's a Great American Beer Festival Bronze Medal winner for a reason, folks.

The Mother of All Beer Weeks

2010-05-26T19:13:00.000-07:00

Vic Schiltz and Mark Beery (far left and far right) of Elevator Brewing Company flank Lori Wince (Weasel Boy) and Angelo Signorino (Barley's) during Meet the Brewers Night.

Midway through American Craft Beer Week, Dick Stevens was asked how the annual celebration was progressing.

“My back hurts,” muttered Stevens, owner of Elevator Brewing Company.

Elevator organized much more than a simple toast to “The Mother of All Beer Weeks,” held May 17-23 this year. In beer-drinking terms, Columbus' finest brewery filled a pint full of events, drank it down, then licked the foam off the glass. Rest assured, Stevens wasn't the only one with a sore back.

Or liver.

The festivities kicked off Monday evening with a brewery-hosted meeting of the Scioto, Olentangy & Darby Zymurgists (SODZ), featuring a tasting of the wildest creations of the Poor Richard's Ale Homebrew Celebration. Back in April, the Elevator crew passed out five gallons of free wort to any local homebrewer who wanted to enter the competition, with one simple stipulation: Bring a taste of your recipe to the SODZ meeting. More than 50 people attended, bringing with them 30 homebrew versions of Poor Richard's Ale.

Tuesday's event was a fundraiser for the Downtown Columbus Dog Park Association, which operates a canine stomping ground at Spring and 4th in downtown Columbus. More than 30 people attended Bark & Brew, featuring a tour of the Elevator Brewery. All funds benefited the dog park. (And no, the dogs did not receive a sampling flight.)

Wednesday was Meet the Brewer Night at the Elevator Restaurant. Attendees included Vic Schiltz and Mark Beery from Elevator, Angelo Signorino from Barley's Brewing Company, and Lori Wince from Weasel Boy Brewing in Zanesville. They didn't come empty-handed, either; the evening was billed as a tasting of the state's five finest wheat beers, and each brewery delivered. Elevator supplied Mogabi (American wheat) and its Heifer-Weizen; Barley's brought Hoptopus and Frambwah? Raspberry Wheatwine; and Weasel Boy offered its American Wheat, actually a refreshing hybrid of wheat and barley. Even one of the SODZ homebrewers who was unable to attend Monday's event got in on the action, bringing a sour brown recipe of Poor Richard's Ale for sampling.

Thursday night saluted the Masters of Beer Appreciation (MBA) members with a reunion barbecue. More than 60 members showed up for an evening of food, drink and merriment.

But the week's showcase was Saturday's five-course beer dinner, hosted at the brewery. Each course was prepared with Elevator beer in the recipe, then paired with a tasty brew. The menu included shrimp & pancetta sauteed in a Heifer-Weizen butter pan sauce; a mixed greens salad tossed in a Mogabi cherry vinaigrette; a soup swirling smoked tomato with Bleeding Buckeye Red Ale; pork loin simmered in a Dark Horse Lager au jus; and for dessert, bread pudding made with Procrastinator Doppelbock – paired with the final remaining bottles of Horny Goat porter. There was also a barley burger for the vegetarians, and warm spent grain nut-brown ale beer bread.

Caleb Amos, Elevator international sales rep, introduced the beers. Lee Hill, beer cicerone, discussed each food and beverage pairing and lent a touch of class to the proceedings. The evening was such a success that Stevens is already plotting an autumn dinner to launch Elevator's fall pumpkin beer.

“We wanted to hit all segments of craft beer,” Stevens explained. “We wanted to do a homebrew event, and also showcase our civic involvement. We wanted to introduce local brewers to the general public, and celebrate the MBA. The beer dinner was just the icing on the cake.”

Dick Stevens, left, addresses an adoring crowd during Saturday's five-course dinner with beer-inspired menu at Elevator Brewery.

May Specialty Beers!

2010-04-30T13:26:00.000-07:00

With the mercury beginning to rise, Elevator Brewing Company is thrilled to unveil a pair of specialty brews designed specifically for spring sipping.

For the Masters of Beer Appreciation (MBA), Masterbrewer Vic Schiltz is introducing the second varietal of his Poor Richard's Ale.

"We wanted to try something different this year, so we used Belgian yeast," he explained. "The result is more like an American tripel." This surprising ale balances a refreshing sweetness with a potent 8% ABV kick.

For the Professor of Hearty Drinking (PHD) program, Assistant Brewer Mark Beery opted to raise his pint glass to Cinco De Mayo with a Mexican Lager.

"It's like Corona without the lime," he said. "It's a good, light summertime beer."

Both beers are available exclusively on tap at Elevator Restaurant beginning May 1.

Polish Off April Properly

2010-04-24T18:38:00.000-07:00

There's still time to try April's specialty beers, Milk Stout and Barrel-Aged Barleywine.

Milk Stout is the creation of Mr. Sean Davies, Elevator's brewing assistant, bottling line operator, delivery driver and all-around utilityman extraordinaire. Its flavor is weighted more toward chocolate than milk, and at 7.5% ABV, it packs a punch.

"It's smoother than our doppelbock because of the lactose used in the recipe," Davies explained. Milk Stout is the official April beer in the Professor of Hearty Drinking (PHD) program.

Barrel-Aged Barleywine, yet another mighty Masters of Beer Appreciation (MBA) selection from Elevator Masterbrewer Vic Schiltz, is advertised at 12% ABV. The beer is more than a year old, and spent nine months aging in a whiskey barrel. When asked how strong it tastes, Schiltz didn't respond.

He merely smirked.

Both beers are available exclusively on tap at Elevator Restaurant, and only for a limited time.

Mogabi In Bottles!

2010-04-22T20:31:00.000-07:00

Above: The Mogabi label features an image of Elevator Masterbrewer Vic Schiltz riding a motorcycle. "Mogabi" is his nickname.

Imagine a pint of wheat beer. Unfiltered and cloudy, right? Non-hopped, tart, perhaps garnished with fruit wedges to sweeten and soften the edge?

Not always.

Consider Elevator Brewing Company's Mogabi, a hoppy American wheat with bite, handcrafted from Masterbrewer Vic Schiltz’s own recipe.

The moniker? It’s actually Schiltz’s nickname.

Mogabi, brewed with Amarillo hops, was unveiled on Elevator taps in the fall. April 22 marked the official release of bottled Mogabi six-packs, a perfect companion on a warm spring evening.

Dick Stevens, Elevator owner and operator, accredits Mogabi’s bold flavor to “the spirit of experimentation” shared by Schiltz and Assistant Brewer Mark Beery, who have been working together for two years.

“With Mark, Vic has a counterpart,” Stevens said. “I try to give them the freedom to do things they wouldn’t have done before.”

With that freedom comes creativity – and innovation.

“This type of wheat beer is a purely American invention,” Stevens said. “We really live in Beer Nirvana. Can you think of another country that has this selection of beers?”

Fetch yourself a stash at these fine retailers:

Blacklick Wine & Spirits

Corners' (Gahanna)

Palmer's

Weiland's

Gentile's

Grapes of Mirth (North Market)

Pit Stop (Lancaster and Nelsonville)

Beverage Source (Newark)

Viking Premium Beverages

Weber Market

Whole Foods

Andersons

Clintonville Co-Op

Huffman's Market

Worthington Hills Market

Carnardo Wine & Cheese (U.A.)

Below: Mark Beery and Sean Davies bottle the first batch of Mogabi cases.

New Month, New Beers!

2010-03-02T13:16:00.000-08:00

It may not feel like spring quite yet, but Elevator Brewing Company has two new beers that'll help you shake off winter's final freeze.

We're proud to introduce our Imperial Witbier and Irish Red.

The Imperial Witbier, created by Masterbrewer Vic Schiltz, is the Masters of Beer Appreciation (MBA) selection for March. This unfiltered beer, brewed with Trappist Ale yeast instead of a typical wit yeast for a distinctive flavor, features hints of coriander and orange peels.

But don't you dare call it fruity.

"It's nine percent alcohol and very potent," Schiltz said. "It knocked me on my ass."

Brewer Mark Beery mixed up a batch of Irish Red as the March entry of the Professor of Hearty Drinking (PHD) program. This malty beverage features a copper color and a sweet finish, with an IBU of 24 and 6% ABV. It's on nitro lines at the Elevator Restaurant.

Both beers are available for a limited time only, exclusively on tap at Elevator while supplies last. February's Chocolate Cherry Wheat is gone, while a minute quantity of the Mocha Plum Stout remains.

Ohio Brewing Company

2010-02-26T20:05:00.001-08:00

The fraternity of brewers adheres to a simple creed: My fermenting tank is your fermenting tank.

Elevator Brewing Company is putting the finishing touches on a pair of limited batches for Akron-based Ohio Brewing Company. Dick Stevens, Elevator owner, is friends with Chris Verich, head honcho at Ohio Brewing Company.

Now for the bad news: If you're a local beer drinker, you're gonna need to set up a road trip to sample the stout and double red potions that Elevator Masterbrewer Vic Schiltz has overseen.

"They're just contract brews, meaning they won't be available at Elevator," Stevens confirmed.

However, the lucky attendees at February's Elevator brewery tour - roughly 45 folks, the biggest tour yet - were rewarded with a treat, sampling both beers before their pilgrimage to Akron.

Barrel Shopping With Elevator

2010-02-12T19:18:00.000-08:00

Anyone in the market for used goods?

Elevator Brewing Company is putting six barrels up for sale. These barrels have a storied history, having been used twice: Once to distill whiskey, and once to age Elevator's Horny Goat Porter.

Now it's your chance to extend a perfect lifespan. In an attempt to raise money for future brewery equipment needs, Elevator is offering empty barrels for $99 apiece. These are perfect for planters, artwork, or attempting to make your own Horny Goat at home.

Call (614) 496-3575 for info, or stop by the brewery at 165 N. Fourth St.

February = Beer + Chocolate

2010-02-02T14:40:00.000-08:00

Since it is February, Elevator Brewing Company thought it only fitting to feature two new beers this month crafted with traditional Valentine’s Day fare.

That’s right: Chocolate. Introducing Chocolate Cherry Wheat and Mocha Plum Stout, now on tap at Elevator.

Chocolate Cherry Wheat is Brewer Mark Beery’s second creation for the Professor of Hearty Drinking (PHD) program. Beery shot from the hip for this recipe, with no smaller batch or draft version to work from. The result is a light wheat beer with fruity esters, similar to a Belgian blonde due to the use of trappist yeast.

“There’s a hint of chocolate and a hint of cherry,” Beery explained. “It’s there, but it’s not going to whack you in the face.” For a food pairing, Beery recommends a salad with ranch dressing and bleu cheese crumbles.

The Mocha Plum Stout, by contrast, is as decadent as the Chocolate Cherry Wheat is subtle. Masterbrewer Vic Schiltz packed 16 pounds of chocolate and 42 pounds of plums into this recipe, part of the Masters of Beer Appreciation (MBA) program.

“It’s just your basic chocolate stout,” said Schiltz, ever the modest creator. A fun insider secret: Elevator’s previous batch of Mocha Plum Stout, unveiled at the Columbus Microbrew Festival in September, was actually made with prunes.

Come on down and fall in love with these new beers, available for a limited time only.

First We Take Columbus...

2010-01-28T12:56:00.000-08:00

Above: Sean Davies, Mark Beery and Vic Schiltz (from left) go through a practice run with Elevator Brewing Company's new bottling line.

Elevator Brewing Company has a clear mission for 2010: Take Columbus.

The recent addition of a mechanical bottling line should help considerably.

“I’ve wanted to do this for a year,” explained Dick Stevens, Elevator owner. “Our goal is to blanket the whole market in the Columbus metropolitan area.”

Elevator beers can be readily found throughout town on tap at bars, but the availability of bottles has been a different story. Up until last week, the Elevator Brewing Company “bottling line” consisted of one man – Sean Davies – and his hands. Davies was responsible for individually filling, capping and labeling each bottle of Elevator beer to be distributed. He typically churned out 35 to 40 cases on a good day.

That rate of production, while impressive for John Henry of the Brewery, simply was not meeting public demand for Elevator beer.

“We have our keg sales, but bars go out of business,” Stevens explained. “Bottle sales are the best way to get our product out there, and case sales have been increasing. In the past because of our hand-bottling methods, we were limited to a small selection of products at specialty beverage stores.”

Last week, the brewery staff finally got its hands on a mechanical bottling line, effectively blasting a hole through the production ceiling.

“I would estimate that we’ll bottle in an afternoon what we used to do in a month,” Davies said. That translates to roughly one case of beer bottled, labeled and packaged per m

inute.

Davies, along with brewers Vic Schiltz and Mark Beery, spent last Monday learning how to operate the machine. Davies loaded 24 bottles at a time to pass through the labeler; Schiltz flipped each labeled bottle for cleaning, then lined them up for filling and capping; and Beery packaged each bottled beer into a case.

In theory, at least.

Labels wouldn’t fasten to wet bottles, and the labeling line frequently toppled bottles before they could make it to the label stickers. Once cleaned, the bottles often misaligned

during filling and capping, resulting in broken glass. At one point, Schiltz triggered the cleaning hose before the bottles had been loaded, spraying water into the air like the Bellagio fountains.

Colorful language abounded. But the payoff will be sweet; soon, bottled Elevator beer will be available at major retailers such as Whole Foods and Anderson's.

Above right: The old "bottling line" at Elevator.

And the winner is...

2010-01-19T13:50:00.000-08:00

Above: Judges study the appearance of beer entries.

Anyone who thinks that a beer competition is just an excuse for drunken debauchery is sorely mistaken.

For Elevator Brewing Company’s Procrastinators Homebrew Competition, held Jan. 14-15, certified beer judges traveled from locales as far as Indianapolis to participate in an event officially sanctioned by the American Homebrewers Association and the Beer Judge Certification Program. Some judges don’t even swallow the beer that they are critiquing, for fear that the alcohol will cloud their focus and objectivity; most take tiny sips for taste, bury a nose deep in the sampling glass to inhale the aroma, and study the appearance of the beer in the light. Loaves of bread and glasses of water await, allowing the judges to cleanse their palettes between beers.

It’s like wine tasting minus the snobbery. And as an aside, beer judge? Greatest job ever.

Each beer is entered into a stylistic category, such as American pale ale or robust porter. Then, the judges determine how well the beer matches its classification based on aroma, appearance, flavor, mouthfeel and overall impression. Judges follow guidelines laid out in a 48-page booklet.

And these judges aren’t simply drunks that have been dragged away from the bar. They earn varying levels of certification based on the number of events they have judged. The Procrastinators Homebrew Competition featured 10 judges ranging from apprentices to brewers to certified and nationally recognized.

Not bad for a competition in only its second year of existence.

“We’re growing and adding more credibility,” said Dick Stevens, Elevator owner. “This is a sanctioned contest, and we had strong judges this year.”

Mark Beery, Elevator brewer, shook his head with wonder as he thought back to last year’s competition.

“We had one judge, and ended up pulling people off the bar to be judges,” he said. “This year, we had a judge drive in from Indianapolis who has been on the beer competition circuit at state fairs.” Most of the judges contacted Beery through Zymurgy, a beer trade magazine, and through the Beer Judge Certification Program.

There were 60 entries this year, roughly three times as many as in 2009. Beers ranged from light lagers to stouts. The strangest entry? A wheat extract and lemon creation that “smelled like Dawn dish detergent,” Beery said.

The 60 entries, labeled by number, were whittled down to nine finalists. The judges reached a consensus and selected the top three. Emerson Nunez-Moran placed third with his Golden Brew, in the Light Lager/Dartmunder Export category. Scott Shives placed second with his Twisted Stout, a Russian Imperial/Stout.

Doug McCrackin was the victor with McCrackin’s Dunkel, a Dark Lager/Munich Dunkel. His beer will be featured on Elevator taps in July as a specialty beer in the Professor of Hearty Drinking (PHD) program. As an added boon, McCrackin will be invited to brew the batch with Beery at the Elevator Restaurant.

Above: The judges sample the nine finalists.

Beery's Belgian Strong Dark Ale

2010-01-12T18:43:00.000-08:00

For the grand revelation of Elevator Brewing Company’s Professor of Hearty Drinking (PHD) program, Brewer Mark Beery was charged with creating a curriculum of 12 beers – one for each month of 2010.

His Belgian Strong Dark Ale is one hell of an introduction.

Dark in color with a fruity complexity, this assertive ale has a low hop bitterness and aroma. Roasted malt and an overall creamy character disguise a deceptive kick, featuring 9% ABV and 24 IBU.

“We don’t do any Belgian beers,” Beery explained when asked about his inspiration. “The last one was a trippel two years ago, and everybody loved it. I just wanted to do something Belgian and dark, trying to find new stuff that hasn’t been done.”

Beery’s Belgian Strong Dark Ale was concocted on a 3.5-hectoliter brewing system at the Elevator Restaurant, and is available exclusively on draft there. This single batch release will only last for a limited time.

Resolution: Drink Good Beer

2010-01-06T14:03:00.000-08:00

So this is why all you boys and girls were so good last year!

Just in time to kick the post-holiday blues, Elevator Brewing Company introduces Horny Goat. This aged porter emerged from whisky barrels on Dec. 19, a day shy of three months’ aging. The barrels – direct from Lynchburg, Tennessee’s legendary Jack Daniel Distillery – blessed this full-bodied ale with hints of vanilla. It’s the rare beer designed to savor, especially during the bitter winter months.

Horny Goat is currently available for sipping, on tap now at the Elevator Restaurant. Bottled four-packs ship out to fine beverage houses throughout Columbus in mid-January.

In 2010, resolve to drink good beer!

Top right: Masterbrewer Vic Schiltz bottles the first batch of Horny Goat. Below: Schiltz and Brewer Mark Beery drove down to Louisville's Brown-Forman Distillery in December to pick up more aging barrels for the next Horny Goat batch.

Your 2010 MBA and PHD Lists

2009-12-28T14:24:00.000-08:00

This is how we say "Happy Holidays!" at Elevator Brewing Company...

2010 Masters of Beer Appreciation

January: Barrel-Aged Porter III
February: Mocha Plum Stout
March: Imperial Witbier
April: Barrel-Aged Barleywine
May: Verano Mexico Cerveza
June: Blackberry Wheat
July: Icebox Eisbock
August: Over & Back Double IPA
September: Oktoberfest
October: Pumpkinweizen
November: Winter Warmer
December: Vic's Barleywine No. 5

2010 Professor of Hearty Drinking

January: Belgian Strong Dark Ale
February: Chocolate Cherry Wheat
March: Irish Red
April: Milk Stout
May: Poor Richard II Ale
June: Mark's Hard Cranberry
July: Homebrew Winner
August: Frosh with Honey Ale
September: Smoked Porter
October: Abbey Dubbel
November: Oud Bruin Ale
December: Wheat Wine

Professor of Hearty Drinking

2009-12-20T11:32:00.000-08:00

Consider Elevator Brewing Company a school of higher learning – when it comes to beer, at least.

It’s only fitting that the brewery responsible for the Masters of Beer Appreciation (MBA) program would develop a level of advanced brew education. Introducing Elevator’s Professor of Hearty Drinking (PHD) curriculum, new for 2010.

With 10 beers on tap year-round and 12 monthly specialty selections, Elevator already offers the boldest beer menu in Columbus. But this year, Masterbrewer Vic Schiltz and Brewer Mark Beery are pulling out all of the stops and utilizing the full capacity of Elevator’s brewing capabilities. Schiltz will continue to hone the list of 12 MBA beers at the brewery, while Beery will concoct the 12 magic potions comprising the PHD list on a 3.5-hectoliter brewing system at the nearby Elevator Restaurant.

That adds up to 24 small batch offerings in addition to the 10 beers always on tap.

“Let’s push the envelope a bit,” explained Dick Stevens, Elevator owner, with a twinkle in his eye.

The PHD list has been in secret development for months. With two gifted brewers and two brewing locations, Stevens figured, why not offer more selection to the beer drinkers of Columbus? The one and only downside: The PHD beers in particular will be limited single-batch releases.

“When it runs out, it’s out,” Beery said.

In the first years of the MBA program, Elevator provided a cheap cap and gown for members who sampled the entire list of 12 beers during the calendar year. Today, MBA members receive a diploma for that accomplishment. The Elevator crew is currently considering additional prizes to reward beer aficionados who tackle both the MBA and PHD lists – perhaps a special t-shirt or mug.

Coming soon: The official MBA and PHD lists for 2010.

Elevate Your Degree

2009-12-15T09:39:00.000-08:00

How much beer can you handle in a year?

Elevator Brewing Company already offers the most extensive handcrafted beer menu in Columbus, with 10 year-round selections complemented by multiple seasonal brews. Elevator is also home of the Masters of Beer Appreciation (MBA) program, featuring a unique limited beer release each month.

But seasons and months are simply no match for the creativity of Vic Schiltz and Mark Beery.

Schiltz, Elevator masterbrewer, and Beery, Elevator brewer, started kicking around a fresh idea earlier this year: What if they brewed a small single batch every couple of weeks?

“We make a single batch; when it’s out, it’s out. Sorry about your luck,” Schiltz said during an impromptu brainstorming session in November. If you’re doing the math at home, that adds up to 20+ distinctive brews in addition to the 10 always on tap at Elevator. Schiltz and Beery reasoned that with brewing capabilities at both the brewery and the nearby Elevator restaurant, where eight of the 12 MBA beers are created, why not cut loose and try some new recipes?

Dick Stevens, Elevator owner, didn’t need much convincing that this idea could fly. Not that he could protest; Schiltz and Beery were practically salivating at the prospect. Stevens proposed coining the program PHD, an advanced version of the MBA.

“I’m willing to try it,” he said. “It’s bold and in-your-face.”

So what did the boys decide? Check back and see…

Procrastinators Homebrew Competition II

2009-12-13T15:47:00.000-08:00

Calling all homebrewers!

Elevator Brewing Company has announced the Procrastinators Homebrew Competition II, a chance for craft beer wizards to showcase their creations. The entry deadline is Thursday, Jan. 14. Entries may be submitted to the Elevator Restaurant at 161 N. High St. in downtown Columbus, or to the Elevator Brewery at 165 N. Fourth St.

Competitors pay a $5 entry fee per recipe, and judges need three unmarked 12-ounce bottles of each beer. Every entry requires a completed recipe form identifying the category of beer; these forms can be found at http://www.bjcp.org/compcenter.php.

Beers will be judged by category, and the top three “Best of Show” will receive prizes.

First Place: $75 gift certificate to the Elevator Draught Haus. Additionally, the top beer will be brewed on Brew Pubs Brewing system and served at Elevator. The winner will also receive one free entry to the National Homebrew Competition, as well as publication in Zymurgy magazine.

Second Place: $50 gift certificate to Gentile’s Wine and Homebrew Supplies.

Third Place: One-year subscription to American Homebrewers Association.

Awards will be handed out on Saturday, Jan. 16 at 6 p.m.

Vic's Barleywine No. 4

2009-12-10T20:04:00.001-08:00

Brace yourself.

Vic's Barleywine No. 4 has arrived.

Born of the mad mind of Masterbrewer Vic Schiltz, the fourth varietal of this specialty beer is, in a word, strong.

"Very strong," Schiltz emphasized. "Very malty, very sweet. When I say malty, people think sweet. This is very sweet."

Vic's Barleywine No. 4 was aged for six months before its release. Stop by the Elevator Restaurant and get your tongue on it, for a limited time only.

On Tap and In Bottles!

2009-11-16T13:07:00.000-08:00

Make room in the fridge.

Winter Warmer is available in bottles beginning Monday, Nov. 16. Check your local beverage provider for this delectable seasonal brew, a brown ale crafted with ginger and nutmeg -- just the right amount of spice to warm the belly as winter arrives in Columbus.

For all you pint fans, Winter Warmer is already on tap at the Elevator Restaurant.

Master Brewers Association of the Americas

2009-11-11T15:11:00.000-08:00

Envision a board meeting. Trapped in an undersized conference room, zoning in and out of consciousness through a criminally boring PowerPoint presentation, sifting through a thick packet of documents destined for the shredder…

The Master Brewers Association of the Americas does things a little differently.

At the Oct. 26 quarterly meeting of the MBAA District Cincinnati, held at Columbus’ own Elevator Brewing Company, rival brewers dragged kegs and cases of their prized beers to share. Elevator Restaurant provided classy hors d’oeuvres, and the guest speaker was the brilliant Charlie Bamforth, professor of brewing and malting science at the University of California-Davis (best job ever).

Dick Stevens, owner of Elevator Brewing Company, said he lobbied hard to host the fall meeting.

“We love it,” he said. “Any time we can get people down here, we’re proud to show how we do things.”

The session brought out representatives from multiple organizations, including Columbus Brewing Company, Anheuser Busch/InBev, Fat Head, Gordon Biersch, Miller and Samuel Adams. One might imagine such a meeting between rivals to be fraught with competitive tension, but on the contrary; the fraternity between brewers was palpable from the get-go. The meeting opened with a toast to a brewer who had recently celebrated the birth of a child.

Above: Guest speaker Charlie Bamforth

But the man of the hour was unquestionably Mr. Bamforth, who delivered a rousing speech based on a simple principle: You can have reverence for beer.

Much of Bamforth’s discussion revolved around the rivalry between beer and wine.

“There’s a dreadful statement that really pisses me off: ‘It takes a lot of beer to make good wine,’” he said disdainfully, displaying a slide photograph of grapes. “What if I stomped on these a bunch and let them rot in a barrel?”

The brewers in attendance erupted in laughter and cheers.

Bamforth went on to contrast the imagery of wineries with that of breweries – rolling hills and green vineyards versus blue-collar brick. His point: Look beyond the stereotypes. For example, he compared a wide-ranging list of wines to a similarly broad spectrum of beer flavors. Bamforth also mocked the clichéd images of wine and beer drinkers themselves.

“Wine drinkers buy lettuce leaves and exercise,” he said. “Beer drinkers eat sausages and watch ball games!” It’s a common misconception that only wine provides health benefits, Bamforth noted.

“All alcoholic drinks in moderation lower the risk of coronary heart disease,” he said, then added with a twinkle in his eye, “It’s OK to drink beer every day, in moderation. You define moderation. No missing a day!” In fact, the world’s oldest woman – age 114 – has acknowledged drinking a seven-ounce beer with every meal.

“If she drank 12-ounce beers, she’d be 150 by now!” Bamforth said.

He also discussed recent efforts by brewers to reduce their carbon footprints, such as zero malting beer to cut down on waste. Bamforth tried one such product.

“It made me appreciate very good beer,” he said. “Taste is most important among drinkers, and it’s not right to make beer with a chemistry set. “We need not B.S., but champion what we have here. People are not impressed by brewers attacking one another. We need to stick together as an industry.”

Judging by the camaraderie at the MBAA gathering, the beer industry is only getting stronger. Stevens had no qualms paying compliments to the “big boys” in attendance at his brewery, and vice versa.

“We had a plant manager from Anheuser Busch down here, enjoying our Dark Horse Lager,” he said. “If we go up to their brewery, we’re awed by the immensity. When they come down here, they’re in awe of us for being hands-on.”

Above: A peek at some forthcoming Elevator beer label designs

Not for the Faint of Tastebud

2009-11-09T12:54:00.000-08:00

You’ve heard of cult movies and cult bands – the kind of stuff so extraordinary, only a proud few truly “get it.”

Elevator Brewing Company would like to introduce you to cult beer.

To celebrate 10 years of hand-crafted brewing, Elevator has unleashed Horus. This limited edition release is named for the Egyptian falcon god, and it is not for the faint of tastebud. A bold, imperial red ale, Horus assaults the senses with an intense hop bitterness, assertive caramel malt character and a deep amber hue. The strong hop bouquet is balanced with complex vinous flavors and moderate fruity esters.

You can’t get it on tap. Horus is only available in 750 mL bottles, and at 10 percent alcohol by volume, it packs a punch.

Horus bottles are sold at the following retail locations: Brews (Granville), Beverage Source, Blacklick Carryout, Corners (Gahanna), Gentile’s, Grapes of Mirth, Huffman’s Market, Palmer’s, Viking and Weiland’s. A limited supply is also in stock at the Elevator Brewhaus and Restaurant, located at 161 N. High St in Downtown Columbus.

Here’s to 10 years of elevating your taste!

Facebook!

2009-10-18T08:20:00.000-07:00

Elevator Brewing Company is now on Facebook. Become a fan and get the inside scoop on upcoming events, tours and beers!

Mogabi: Welcome to the Family!

2009-10-15T19:38:00.000-07:00

Imagine a pint of wheat beer. Unfiltered and cloudy, right? Non-hopped, tart, perhaps garnished with fruit wedges to sweeten and soften the edge?

Not always.

Elevator Brewing Company is pleased to introduce Mogabi, the newest addition to Elevator’s already stellar fleet of brews. Mogabi is a hoppy American wheat with bite, handcrafted from Masterbrewer Vic Shiltz’s own recipe.

The moniker? It’s actually Schiltz’s nickname.

Mogabi, brewed with Amarillo hops, has been in production for the past six months. It is now a regular beer available on tap at Elevator Brewing Company, replacing Coal Porter on the regular tap rotation.

Dick Stevens, Elevator owner and operator, accredits Mogabi’s bold flavor to “the spirit of experimentation” shared by Shiltz and Brewer Mark Beery, who have been working together for two years.

“With Mark, Vic has a counterpart,” Stevens said. “I try to give them the freedom to do things they wouldn’t have done before.”

With that freedom comes creativity – and innovation.

“This type of wheat beer is a purely American invention,” Stevens said. “We really live in Beer Nirvana. Can you think of another country that has this selection of beers?”

Your Elevator Brewery Tour Guide

2009-10-08T21:40:00.000-07:00

Above: Mark Beery of Elevator Brewing Company

It’s only fitting that the brewery responsible for creating the Master’s of Beer Appreciation degree would also offer introductory courses in Beer 101.

Elevator Brewing Company, a downtown Columbus mainstay, will host monthly brewery tours open to the public. The next tour is scheduled for Friday, Oct. 16 at 6 p.m. Minimum party size is six people. The $20 cost per guest includes a commemorative t-shirt, souvenir pint glass, and oh yes, a pint of tasty Elevator brew.

Elevator Brewing Company features 12 handcrafted beers year-round, including one specialty selection each month. Born of the inspired recipes of Masterbrewer Vic Shiltz, each magic potion is crafted with care by Shiltz and Brewer Mark Beery (Yes, that’s his real name – clearly born for the job). Beery will serve not only as the tour guide, but also as the t-shirt model (see photo).

“I plan to gear the tour toward people interested in the science and art of brewing,” he said. “You’ll drink beer, get a t-shirt with my ugly mug on it, and learn about beer.”

The brewery tour is the brainchild of Dick Stevens, owner of Elevator Brewing Company – or “Elevator Operator,” as he’s fond of referring to himself. Stevens also plans on guiding future tours.

“Brewery tours are interesting, and many breweries don’t do it,” he explained. “We want to elevate the taste of our customers. I’ll do my best to educate people about beer, and make them more committed to good beer.”

Tours will last approximately one hour, then attendees will be guided to the Elevator Draught Haus Restaurant to sample brews. Parking is available in surface lots near the brewery, as well as across the street from the restaurant. The brewery is located at 165 N. Fourth St. in downtown Columbus, two blocks east of the Elevator Draught Haus Restaurant at 161 N. High St. Look for the brick building with beer fermentation tanks painted out front.

Reservations are required at least one week prior to the tour; call Margie at 614-499-7828 to make a reservation or for more information.

After the Oct. 16 gathering, all future tours will be held on the third Saturday of each month at 4 p.m. The next tour is slated for Nov. 21.

Above: Elevator Brewery, 165 N. Fourth St. in Columbus.