Table Talk

Local brewer ups ante with expanded output

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Four months after receiving $500,000 worth of new brewing equipment, Zauber Brewing Co. is ready to take its game to the next level.

For starters, on Aug. 21, it will release its first four big-batch beers – Myopic Red, Vertigo Hefeweizen, Berzerker Belgian IPA and Kitschy Kolsch – to the public.

Previously, all of Zauber’s brews were available on a limited basis, as owner Geoff Towne worked from a one-barrel system. Now he’s got a 20-barrel system, which can kick out 800 gallons – or 200 kegs worth – every month, the typical brewing cycle.

“Demand is not so much a problem for us as much as supply,” said Towne, who opened Zauber to the public in December 2012.

Towne developed the recipes for the eight or so beers, plus seasonal brews, in the Zauber profile.

His new head brewer, Cameron Lloyd, is now responsible for the day-to-day brewing at the location, 909 W. Fifth Ave.

“He kind of fit what we were looking for: a guy with talent, drive and energy,” Towne said.

Lloyd, who spent much of his early life in northern California, was a teacher before devoting himself full time to brewing. He attended Versuchsund Lehranstalt fur Brauerei, an international brewing school in Berlin, before working for North Coast Brewing Co. in Fort Bragg, Calif.

He came to Columbus for his fiancee, who works for an insurance company, and began to hit the local microbrew circuit. He said he shared Towne’s fondness for Belgian and German styles of beer.

“I’m a big fan of the recipes and beer here,” Lloyd said. “I begged him for the job, but I happened to be just what he was looking for.”

Towne says his updated system makes him poised to be among the largest in central Ohio.

Zauber has 16 taps divided between the main bar and growler room. Towne said he intends to have eight to 10 of his own beers available at all times and the rest reserved mostly for local craft brews.

Towne said he has no plans to offer in-house food service any time soon. He will continue to rely on a food truck parked at the front of the brewery, which is open evening hours Monday and Tuesday, and afternoon and evening hours Wednesday through Sunday.

“At this point, we’re not contemplating a change,” he said.

For more information, call 614-754-8389.

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The Chop House will ratchet up the burger competition this fall near the Ohio State University campus.

The independent restaurant will take over 4,000 square feet of space at 2159 N. High St., at the northwest corner of High and Lane Avenue. Long ago, it was the site of the World Theater, built in 1913.

An early October opening is planned.

General manager Sean Bannan, speaking on behalf of a group of private investors, said the store will specialize in Black Angus burgers cooked to order and competitively priced. A combo, with fries and a drink, will ring in around $10, Bannan said.

The Chop House additionally will offer all-beef hot dogs, house-cut fries, onion rings and frozen custard. It will have a full liquor license.

“We’re trying to keep it is as simple as possible and deliver the best product possible,” Bannan said.

He described the interior, which is under construction, as a mix of rustic and modern.

The front, south and west sides of the building will feature folding glass-panel walls. It will have some TVs but will not be considered a sports bar, he said.

 

 

 

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