E-Malt.com News article: USA, OH: Three Tigers Brewing Co. expected to open in the next few weeks

The upcoming Three Tigers Brewing Co. is another twist on how to build a beer business, Columbus Business First reported on April 4.

While many brewers start with the beer and build up to the food, the new Granville brewpub expected to open in the next few weeks is doing the opposite. Three Tigers is an offshoot of Mai Chau on Prospect, a six-month-old Vietnamese eatery opened by husband and wife Scott Wilkins and Ashley Wilkins. The two spent several years teaching in Vietnam before returning to their hometown.

Scott Wilkins is a fan of craft beer having been a bartender and sales representatives for Cavalier Distributing, but the business addition is a practical one as well. The 1,700-square-foot space, next to the 980-square-foot Mai Chau at 138 N. Prospect St., was available and he saw an opportunity not just to tap into the craft beer boom, but also to better his business. He had wanted a full liquor license for Mai Chau, but there wasn’t one available in Granville.

“We started thinking about going out to purchase one from outside the village and bring it in,” Wilkins said. “Or, with a brewing permit, a liquor license could follow.”

The state’s A1A license also allows a brewery to sell spirits and wine.

Three Tigers will have its own storefront and brand, but it will be connected with Mai Chau inside.
“We’ll still able to offer great in-and-out service on this side, but people can come in and have a beer and a signature craft cocktail and enjoy themselves over (at Three Tigers),” he said. “We’ll be doing table service on that side.”

Most of the menu— Pho noodle soups, Banh Mi sandwiches, steamed buns, spring rolls, etc. — will be served at Three Tigers, but there also will be entree specials, happy hour deals and a Sunday brunch.

“We’ve talked about periodically bringing in folks from the food truck world,” said Wilkins, who started Mai Chau as a food truck in 2013. “Maybe on a Sunday we’ll do brunch until 2:00 and then bring in someone like James Anderson from Ray Ray’s to come in a do a pork-centric dinner or something like that. That’s how my food truck was launched. A good friend of mine let me go into his kitchen. I’d love to offer that to others. Plus it’s also nice to bring in a little variety.”


07 April, 2016