Central Ohio Craft Beer Brewsters unite for International Women’s Collaboration Brew Day

Historically, women have brewed beer for the masses for centuries. Despite this, the craft beer industry is vastly associated with the male gender.

Historically, women have brewed beer for the masses for centuries. Despite this, the craft beer industry is vastly associated with the male gender.

Women in the Ohio Craft Beer Industry Unite

Don’t be fooled by the boys’ clubs or advertising messages that disregard the female market. Today, women make up a 1/3 of all craft beer drinkers across the United States. The number of women involved in the craft brewing industry is growing by the minute. In fact, 21% of U.S. breweries now have at least one woman in a top ranking role of brewmaster, head brewer, or CEO.

Jessica Byrne and Jessica Page, owners of Lineage Brewing, are teaming up with Lineage Account Rep, Nichole Endicott to host their first International Women’s Collaboration Brew Day on March 8, 2016. These women are brewing craft beer in collaboration with another female brewer and brewery owner, Lori Wince from Weasel Boy Brewing Co. in Zanesville, OH. Lineage and Weasel Boy collaborated to craft the recipe, and they are excited to offer it on-tap in both of their tap rooms this Spring. Both breweries will announce the dates of both tapping parties on their Facebook pages.

“There aren’t too many of us (professional women craft brewers) in the Central Ohio area. We’d like to make it known that we are women-owned breweries. We are proud to carve out a place for women in this industry,” says Jessica Byrne.

They have also invited other women from the Central Ohio craft beer industry to take part, including Jennie Koeper, Account Rep from Zaftig and Jennifer Hermann, Assistant Brewer for Weasel Boy. These ladies all started as home brewers and now these great minds and muscle will participate in the craft brew day on March 8, 2016, mashing in at 8:00am.

“I’m really excited to work with the women at Lineage Brewing on this collaboration,” said Lori Wince, assistant brewer and co-owner of Weasel Boy Brewing Co. “It will be a wonderful sharing experience. I look forward to learning more from the women at Lineage, other women working at Central Ohio breweries, and local female home brewers on brew day. It will be nice to talk to them about our craft beer industry and share experiences and successes.” says Lori.

What is International Women’s Collaboration Brew Day?  IWCBD

International Women’s Collaboration Brew Day (IWCBD) was started by Sophie de Ronde in England in 2014. IWCBD was designed for camaraderie and to encourage women to brew craft beer together socially on March 8th each year. Participants from across the globe all brew on the same day and upload and tag their photos on the IWCBD Facebook page.

See who is participating from around the world on this map

Lineage plans to donate a portion of each pint sold in their pub to the Pink Boots Society. The Pink Boots Society empowers women beer professionals to advance their careers through beer education. This society also offers scholarships and other opportunities so that women can achieve their dreams. 

The ladies will brew an American style wheat ale with lemon zest and peppercorn. This collaborative craft beer will be ready to drink this Spring, just in time for warmer weather.

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Craft beer brewers pictured: (left) Jessica Byrne, Owner of Lineage Brewing, (top right) Nichole Endicott, Account Rep for Lineage Brewing, (bottom right) Lori Wince, Owner of Weasel Boy Brewing Co.

 Weasel Boy Brewing is owned by husband and wife team, Lori and Jay Wince. They are located at 126 Muskingum Ave, Zanesville, OH 43701 weaselboybrewing.com

BREWER’S WORD: What can be accomplished in half of a year? 6 Months, 23 Brews, 27 Casks= 50 different beer options

Mike Byrne, Brewmaster

Mike Byrne, Brewmaster

Mike Byrne’s Brewer’s Word

I brewed my first batch of beer almost nine years ago in my driveway. As a pretty serious home brewer, I had three goals: To learn as much as I could about brewing, brew as many different styles as I could, and brew the best beer possible.

When I took my first professional brewing position, I had two goals. First, I wanted to continue learning as much as I could. Second, I wanted to brew the best beer possible. I read more books, attended a workshop in Colorado Springs on yeast microbiology, attended professional conferences, and joined professional organizations. Slowly, I began to feel more comfortable in the brewery. I started tweaking recipes, brewing techniques, and procedures to improve beer quality and efficiency.

 As Lineage Brewing began to take shape, I reflected on two things. First, my experience in art school. I used to spend hours in the studio with my ear phones on creating study after study and experimenting with techniques and different mediums. Eventually my ideas would come together into the final piece for formal critique. (One of these works now hangs on the wall in our pub).

Second, I thought about all the places my wife, Jess, and I have traveled and the beer culture we have experienced. One city that really stood out to me was Grand Rapids, Michigan.  The beer culture there is incredible. There is a pride about local beer that can only be understood by experiencing it. It was so exciting to try the wide variety of styles found at many of these small breweries. Sure, everyone brewed an IPA, but why order that when I could try a mango gruit or potato lager or a well-brewed English mild. If you really want your mind blown, attend the Michigan Winter Beer Fest.

There are some pretty neat beers at that fest…Just make sure to wear your Sunday-best Carharts.

Lineage’s Brewing Philosophy

At Lineage, I have gone back to my original goals from nine years ago as a home brewer. I wanted to focus on different styles I’ve experienced in Grand Rapids and my practice from art school. To me, this is really the only way to learn about the nuances of yeast strains, flavor of raw materials, and the effects of different brewing techniques. beerlistphoto

So far, we have brewed 23 different styles (6 more scheduled), using 7 different yeast strains and a strain of bacteria at Lineage Brewing. If you are a frequent visitor to the brewpub, you will commonly see beers brewed in a series. What this means is that when I get a new yeast strain, I tend to brew at least 2-4 different styles with that strain. I do this to learn how the yeast changes over generations, how it performs at different temperatures, and how the flavor profile reacts with the ingredients.

This week marks our 6 month semi-anniversary, and in total, we’ve made 23 different styles and have had 27 different casks= 50 different beer options. Have you tried all 23 Lineage Brewing styles? How many can you name? Keep up by checking our website and following us on Facebook.

Cheers!

Mike