In our April 2014 issue, we devoted eight pages to a special feature on Cincinnati’s growing beer scene. At the time we featured 18 local breweries, and thought that was a lot. Two years later, even more breweries and taprooms have popped up around the Tristate. It’s time to take another dip into the Cincy brew scene. 

Old Firehouse Brewery 
237 W. Main St., Williamsburg
513-536-9071 •

Thank Adam Cowan’s wife, Lori Ward, for the craft beers from Old Firehouse Brewery in Williamsburg, Ohio. She doesn’t brew the beers, but it was her idea to have Cowan, a former firefighter, learn the trade. 

“She thought it would be a good idea if I learned to brew,” says Cowan. “She thought it might be cheaper for me to make beer than buy beer. 

“She was wrong. Man was she wrong.”

Located in a former firehouse, Old Firehouse Brewery has 11 different varieties of craft beer in the taproom, including its signature year-round beers Pinup Girl, an American blonde ale; Code 3, a red ale; and Flash Point IPA, an Indian pale ale.

For the summer months, the brewery, which opened in September 2014, offers its seasonal Burning Bush beer, a raspberry blonde ale, says Cowan.

Old Firehouse Brewery’s beers are now available on tap across the state. And after recently buying two buildings next door to its brewery and taproom the brewery has begun canning and bottling some of its beer, he says.

Urban Artifact
1660 Blue Rock St., Cincinnati
513-620-4729 •

Looking to take a walk on the wild side of craft brews? Then Urban Artifact, which opened in April 2015, is the place to go.

“Our specialty is in tart and wild ales,” says Scott Hand, one of the co-owners along with Dominic Marino, Bret Kollmann Baker and Scotty Hunter. “Almost all of our beers have a sour taste to them, but we use the word tart because sour means that it’s been aged appropriately,” he says. 

The wild designation comes from the wild yeast, which is collected in jars from the air in Northside, he says. Baker tests each strain he collects to find the ones with unique flavor profiles.

Located in the former St. Patrick’s Church in Northside, Urban Artifact features a taproom, full bar and live music every night in the lower level of the building. 

Urban Artifact’s flagship beers include Finn, a Berliner pale ale; Maize, an amber lager; and Cauldron, a dry Irish stout.

During the summer Urban Artifact brews its seasonal Keypunch, a German-style wheat beer with a hint of citrus from Key limes.

Tap & Screw Brewery & Pub
5060 Crookshank Road, Cincinnati
513-451-1763 •

It was the West Side of Cincinnati’s first microbrewery and now it’s getting ready to open another location in Oakley. Tap & Screw Brewery & Pub plans to open the doors to its newest location on Madison Road in July.

The first brewery, located in the former Tom & Jerry’s Sports Bar and Grill in Westwood, opened about one and a half years ago, says Ali Whitaker, head bartender. 

The name is a nod to three great Cincinnati industries; milling machine manufacturer Cincinnati Milacron’s original name was Cincinnati Screw and Tap Company, tap refers to the region’s historic brewing tradition, and screw refers to corkscrew and Ohio’s wine production, which was the largest in the country before the California wine industry started.

The brew master is Adam Lorenz, son of co-owner Tom Lorenz. Tap & Screw features four year-round beers, including All Jacked Up, a vanilla mocha porter; Cremerick, a cream ale; Irony, a Belgian Dubbel; and Dr. Kool, an Indian pale ale.

For the summer it will brew Peachy Keen, a peach crème ale. In addition, the brewery now has a barley wine beer.

Dogberry Brewing
7865 Cincinnati-Dayton Road, West Chester

A year and a half after Tony Meyer and Chris Frede turned their passion for craft brewing into Dogberry Brewing, they’re planning to expand.

The former vaccine researchers at Cincinnati Children’s Hospital Medical Center hope to soon announce a tenfold expansion of their small-batch brewery and taproom in a nearby West Chester location. They’re now producing four to five barrels a week. 

“We’ve been busier than expected,” says Meyer. “We had no idea we’d experience the kind of support we’ve gotten. We’ve completely outgrown the space we have now.”

The taproom, which is open Thursday through Sunday, features a rotating mix of regular brews and a couple seasonals. This summer they’re brewing Hibiscus pale ale and plan regular release of their Glacier wheat beer.

‘There’s a little bit of a seasonal trend to the tap list but not necessarily seasonal recipes. We keep trying to mix it up,” says Meyer. So far they’ve brewed 42 different recipes. They also do special brews for local fundraising efforts. 

Fibonacci Brewing Co.
1445 Compton Road, Mt. Healthy
513-832-1422 •

Located in a former flower shop, Fibonacci Brewing Co. is small and wants to stay that way. “Ninety-five percent of our sales are on site. We’re a neighborhood brewery. We want to be more like a local bar than a brewery,” says Bob Bollas who owns the brewery with his wife, Betty.

The name Fibonacci is a nod to the Italian mathematician and developer of the Fibonacci sequence. “It’s the way things occur in nature, the way plants grow,” says Bollas, a computer engineer. “My wife is into urban gardening and nature so it was a way for us tie our two passions together.’’

Open Thursday through Saturday, Fibonacci brews a little bit of everything but lagers. “We don’t have cooling capacity or the space,” Bollas says. This summer they’re planning another release of their Piper, a peppercorn Saison. “To enhance the peppery characteristics we add fresh peppercorns at the end of the boil,” he says.

They’re also planning a lightly hopped lemon pale ale that they’re calling Lemon Zingibeer. “We’ll dry hop it with ginger. It should be a refreshing, good, summer drink,” he says.

Braxton Brewing Co.
27 W. Seventh St., Covington, Ky.
859-261-5600 •

Little more than a year after opening in Covington, Braxton Brewing Co. is hitting on all cylinders. That’s appropriate, because founder Evan Rouse started brewing beer in his family’s Union, Ky. garage when he was 16. 

Storm, a golden cream ale that was Rouse’s first brew, is available in six-packs at Kroger and other retailers. It’s Braxton’s most popular beer, accounting for 30 percent of sales, says Jonathan Gandolf, head of marketing. “It’s a great summer beer. We call it our lawnmower beer,’’ he says. 

Besides its core brews, available year-round, Braxton regularly rotates eight to 12 other beers, some seasonal and some not. It also has a Garage series, which are Braxton’s experimental brews.

Besides Storm, Braxton will also introduce a German wheat beer called Haven this month and it has some other new brews planned for later in the summer.

However, Gandolf says, Braxton doesn’t limit itself to certain styles in summer.

“If you make good beer and like the flavor, it’s all a matter of personal preference,” he says. For example, Dead Blow, Braxton’s tropical stout, he says, “is light and crisp. We call it a year-round stout.”