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Lineage Brewing is 1 Year Old!

A Year in Review

It is hard to believe that it’s been a whole year already for our brewery. The year flew by so fast for us. We’ve put it all out there and are thrilled that Columbus has had such a thirst for more. In total, Lineage Brewery has produced 37 different beer styles this year, not to mention some fun casks every Thursday.

Where did we start?

With 8 taps, 2 beer engines, 4 fermenters, and one brewer.

Where are we now?

14 taps, 2 beer engines, 5 fermenters (plus 1 more on its way), a brewer and assistant brewer.

We’ve been excited to bring a larger food menu and brunch hours to the brewery in 2016 and we plan to bring even more delicious beers to the table as well.

A Full Year Beer List

1) Spaceship # 6 :American IPA

2) Grab It by the Husk: Coconut Porter

3) Shoot-the-Chutes: Cream Ale

4) Bricky Briffon: English Bitter

5) Ole Willy McClane: Scottish Ale

6) Scàrale: Blackberry American Wheat

7) Arm Buster: American Stout

8) Ryemora: Rye Pale Ale

9) Aunt Bernice: Berliner Weisse

10) Mr. Manager: American Pale Ale

11) Touche De Gris: Grisette

12) Allumé: French Farmhouse Saison

13) Exosphere: Double IPA

14) Benrath: Düsseldorff  Altbier

15) Eldrax: Foreign Extra Stout

16) Beechwold Brown: English Brown Ale

17) Strunk & Witte: Belgian Style White Ale

18) Fiddle & Fife: American Style Bitter

19) Trail Day APA: American Pale Ale

20) Ombres Noir: Black Saison

21) Peter’s Propensity: Pumpkin Ale

22) Mrs. Baylock: Robust Porter

23) Kimmy Gibbler: San Francisco Lager

24) The Utah: English Mild

25) Midnight Sickle: Russian Imperial Stout

26) FestCbus: Holiday Ale

27) Vilkati: Baltic Porter

28) Wholly Cran: Citrus Cranberry Wheat

29) Loughran’s: Dry Irish Stout

30) Rory’s Rayge: Red Irish Ale

31) Walhalla at Me: American Pale Ale

32) Going Ham: DIPA

33) Passionate Bernice: Berliner Weisse with Guava and Passion fruit

34) Stop 18: German Pilsner

35) The Mother of Summer: American Wheat with Lemon, Coriander, and Peppercorn

36) Bertok: Oatmeal Stout

37) Anniversary Brett Beer

Check out our year in review…

The Brewery

The Brewery

Third Thursdays with the Clintonville-Beechwold CRC

Third Thursdays with the Clintonville-Beechwold CRC

Beer Festivals and great volunteers

Beer Festivals and great volunteers

Homebrew competitions and beer judging

Homebrew competitions and beer judging

Helping our neighbors celebrate milestones

Helping our neighbors celebrate milestones

Sharing some Kimmy Gibbler with the real Kimmy Gibbler

Sharing some Kimmy Gibbler with the real Kimmy Gibbler

Freshly roasted just for the beer

Freshly roasted just for the beer

Ray Ray's hogs enjoying our spent grain

Ray Ray’s hogs enjoying our spent grain

Our brewery spokesdog

Our brewery spokesdog

The brewery's new van

The brewery’s new van

Beer documentary series

Beer documentary series

A silver medal for our English Mild

A silver medal for our English Mild

Barrel Aging

Barrel Aging

Celebrating St. Paddy's Day at the brewery

Celebrating St. Paddy’s Day at the brewery

A visit to Anderson Farms

A visit to Anderson Farms

Bikes and beer, COMBO brew day

Bikes and beer, COMBO brew day

Beer classes at the brewery

Beer classes at the brewery

International Womens' Collaboration Brew Day

International Womens’ Collaboration Brew Day

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