E-Malt.com News article: USA, OH: Double Barrel Brewery to open in Cincinnati in summer

The reason Charles Boucher and two friends started Double Barrel Brewery is simple. “Because we like beer,” Boucher said. Boucher, of Anderson Township, along with fellow founders Sean Smith, of Anderson Township, and Greg Brown, of Hyde Park, have spent nearly a year renovating a former machine shop, Cincinnati.com reported on May, 11.

Most of the cleaning and major work is completed and they’re finishing a few details before the planned summer opening, Brown said.

Double Barrel will be capable of brewing around 55-60 kegs per brewing cycle, Brown said, and they’ll start with Bad Tom Ale, the brewery’s signature beer named after Smith’s murderous great-great-uncle, Tom Smith, who was hanged for his crimes in Kentucky in 1895.

“It’s a hoppy, Americanized-version of an Irish red ale,” Brown said. “It’s easy to drink, we enjoy it and we think it will appeal to a larger audience.”

Following that, they plan to create an India pale ale and go from there, possibly brewing seasonal styles. Once Double Barrel is up and running the beer will be available at area restaurants and on tap at the brewery for tastings or filling containers – also known as growlers – to take home, Brown said.

At this point, Smith said they’re not sure when Double Barrel will be open for tastings – most likely on the weekends because all three have full-time jobs.

“Beer’s our thing, and we don’t want to take away from the work that goes into brewing,” he said about their plans to open the tasting bar on a limited basis at the beginning.

“We respect the art and creativity that goes into brewing, but the final product is about taste and character. The more sophisticated beer drinkers are a growing market, and it’s fun to be a part of it.”

Smith said their beers have a different taste and will appeal to both craft brewers and the larger, beer-drinking masses.

The brewery has a test kitchen where they can try new recipes or brew smaller batches for the tasting bar, and Brown said he’s excited to get started.

“The beers we produce are hardworking brews and we want to produce good beer that people are going to like,” he said. “The market is changing and people are willing to give other beers a chance. I think our brand is going to fit in well.”


16 May, 2012