Every Wednesday at 3:30pm, the Land-Grant staff files upstairs, passes a pitcher of the latest batch of beer, and tastes it together with the brewers guiding the conversation. We started recording these tastings for the folks who couldn’t make it, and ta-da!: we have a podcast! Pull up a stool, crack open a can, and enjoy a cold beer with the Land-Grant Brewing team.
The series kicks off with the taproom classic, Stiff-Arm, and stay tuned because our new release, Spring Quarter, is up next! So, crack open a Stiff-Arm, turn up the volume, and have a drink with Dan (our Lead Brewer, the star of Beers With The Brewers, and this month’s Person Behind the Pint!).
We, along with our good friends, Ray Ray’s Hog Pit, are excited to announce that we are partnering up to offer Ray Ray’s BBQ as our anchor food truck at our Franklinton taproom. In order to give you more opportunity to pair their award winning barbecue with our tasty craft beer, we’ll be extending our taproom hours and opening up at 11:30 on Thursdays and Fridays.
Beginning on Saturday, November 11th, Ray Ray’s will be Land-Grant’s dedicated foodtruck from Thursday through Sunday. Land-Grant will now open at 11:30 am on these days, offering both lunch and dinner services. All of your Ray Ray’s favorites will be on the menu, including smoked ribs, jerk chicken, beef brisket, pulled pork, and more! Plus, Ray Ray’s will be rolling out some new, delicious specials that will be exclusive to their Land-Grant location. Beyond sitdown lunch and dinner services, Ray Ray’s and Land-Grant will accommodate carry out customers, party platter preparation, as well as catering services for events taking place in the taproom. A complete menu is available below.
Land-Grant will be home to Ray Ray’s third location. Ray Ray’s Owner, James Anderson, also operates a foodtruck in Clintonville, and a walk-up window in Westerville. “I’m really excited to cook and serve my food down in Franklinton, right beside the best craft beer,” says Ray Ray’s Owner, James Anderson. “I love being part of the growth in such a cool part of town, and I feel at home here.”
“I have been a fan of Ray Ray’s since the food truck first pulled up in Clintonville,” says Land-Grant President, Adam Benner, “so, adding a hog pit to our taproom is pretty surreal and we feel very, very honored. I’ve always said that Barbecue is my favorite food group, and strongly believe Land-Grant will be a great home for Ray Ray’s.”
We’ll be hosting a Grand Opening celebration to welcome Ray Ray’s on November 11th and, just One week later, on Friday, November 17th, Ray Ray’s will be featured on the Food Network series Diners, Drive-Ins and Dives. Land-Grant and Ray Ray’s will be hosting a watch party at the taproom, from 6-10pm. The show will air at 9 pm and the Ray Ray’s buffet will be served from 7-9 pm. The event is ticketed and will cost $5 with proceeds benefiting Franklinton Gardens.Tickets can be purchased in the coming days via Ray Ray’s Facebook Page.
Our hours and foodtruck schedule for Tuesday and Wednesday will remain the same. Monday’s are open for ordering-in/carry-in until our popular Euchre League in the winter, with Sunnyside Tacos set to return in the spring.
SATURDAY, NOVEMBER 11, 11:30 am
RAY RAY’S HOURS (BEGINNING 11/11)
TAPROOM HOURS (BEGINNING 11/11)
Today Land-Brewing Company we’re very excited to announce the launch of our Supporter Series line of collaboration beers, a project that grew out of its partnership with, and support for, Columbus Crew SC. The Supporter Series teams Land-Grant up with world class breweries from around the country that are closely aligned with their home-town MLS clubs. The series launches with an American Pale Ale brewed for Columbus’ match against Dallas with Texas brewery, Peticolas Brewing, and continues with a Hoppy Saison brewed with Kansas City’s Boulevard Brewing Company.
“We created Glory American Wheat—and subsequently, For Columbus Black Lager—as beers brewed specifically for Columbus supporters and their pre and mid-match rituals.” says Land-Grant Co-Founder and President, Adam Benner,“ We knew that we weren’t the only brewery out there with a passion for soccer, and thought it could be fun to bring rival sides together over well crafted beer.”
Brewed to commemorate Columbus’ August 26th match against Dallas, Matchday Pale Ale is an American Pale Ale that combines one of Peticolas’ signature hop bills with one of Land-Grant’s. “This is a massive day for us. Soccer runs throughout our veins,” says Michael Peticolas of Peticolas Brewing Company, “We’ve supported FC Dallas for years and regularly host FC Dallas supporter group tailgates, but nothing beats being able to finally enjoy one of our beers while watching the local club on the pitch.”
The second brew in the series, created for Crew SC’s September 10th match against Kansas City, combines Land-Grant’s supporter beer, Glory American Wheat, with Boulevard’s popular Sporting Saison to create Stoppage Time Hoppy Saison. This beer is a spicy refreshing Saison aged on Missouri Oak and brewed with Ohio Spelt and Honey. “We’ve had a wonderful partnership with Sporting Kansas City over the past few years,” says Boulevard’s Brewmaster, Steven Pauwels, “including the creation of Sporting Saison back in 2015. This seemed like a prime opportunity to take that connection to a new level, and further strengthen those ties between MLS and craft beer. We’re excited to work with Land-Grant and share Stoppage Time with Sporting Kansas City and Columbus Crew SC fans alike.”
Both beers will be available in cans and on draft. Matchday American Pale Ale (Peticolas) will launch in the Land-Grant taproom on Wednesday, August 9 and Stoppage Time Hoppy Saison (Boulevard) will debut on Sunday, August 27. The collaborations will also be available at events leading up to the matches as well as at Mapfre Stadium on the respective matchdays. Both beers will retail for $9.99 per six pack.
Brewing beer requires large amounts of energy, agricultural ingredients, packaging material, water, and labor all to ferment and be poured in a single glass. We get hops, malts, and barley from all over the country and the world; boiling and cooling a single batch is incredibly energy intensive; at times a single barrel of beer can require up to six or seven barrels of water to make. If sustainability is best defined as meeting the needs of the present without preventing future generations from meeting their own needs, then brewing without caution to resources can be pretty unsustainable. So we asked ourselves how can we be become a better and more sustainable member of Columbus and the craft brewing industry.
From the beginning, instilling sustainable practices within the Land-Grant business model was something we wanted to do. But in the madness of launching and the small staff with which we started, a focus sustainability took a back seat to existing. Two years and thirty staff members later, we were able to begin focusing in earnest on becoming as sustainable as possible.
The diverse economy of brewing allows us to pursue many different facets of sustainability in our business: energy efficiency, water stewardship, supply chain management, waste management, wastewater diversion, etc. While becoming sustainable will require technological upgrades to our brewhouse and building, it will also require deep community partnerships and an engaged staff.
At the beginning of our third year, we surveyed our staff to find what they thought were the most important environmental changes we could affect as a company. We then aggregated these results, and came up with four major pillars of our new sustainability initiatives:
- MITIGATION OF LIFE CYCLE IMPACT
- REDUCTION OF CARBON FOOTPRINT
- WATER STEWARDSHIP
- DEEP COMMUNITY PARTNERSHIPS
These pillars, and the initiatives within them, reflect the common themes that we seek to address in our sustainability program: reduction of greenhouse gases, closing loops, minimizing waste, decreasing our water use, removing our brewing byproduct from our wastewater, lowering the impact of our supply chain, and partnering with different farmers and environmental organizations throughout Columbus and Ohio to make a healthier, better, cleaner world.
We’ve set some aggressive goals for ourselves over the next three years, aiming to greatly reduce our impact, our waste, our emissions and become one of the most-sustainable breweries our size in the midwest. But with enough time, a caring staff, and neighbors we can rely on, we’ll be able to pull it off.
Check out our new sustainability page to learn more about the initiatives we’ve launched in 2017 and check back in the coming months as we get more programs up and running.
Back for its third year, the Land-Grant Monday Night Euchre League returns to the taproom on January 16th at 6pm. We’ve made a few tweaks to the format to speed up play, ensure a full slate each week, and, of course make it easier to get a cold beer. Details of the 2017 league are below.
> Space for 34 two person teams, pre-register your team via the form below for a guaranteed spot each week. Teams that do not arrive for play, or do not complete the 5 games will forfeit their guaranteed spot. Resulting empty slots will be filled on a first-come, first serve basis.
> Free pizza is provided for competitors by our good friends at Yellow Brick Pizza
> Play starts promptly at 6 PM
> Play will be limited to 25 minutes/game with 5 min to get to next table
> Season will last 10 weeks with a seeded tournament to follow
> League begins January 16
> The Championship Tournament will be played March 27 with seeding determined by accumulated points and standings from league play
> We will be offering table service during league play this year
> January 16, 2017
> January 23, 2017
> January 30, 2017
> February 6, 2017
> February 13, 2017
> February 20, 2017
> February 27, 2017
> March 6, 2017
> March 13, 2017
> March 20, 2017
> March 27, 2017 – Championship Tournament
Starting today, fliers traveling through Concourse B at the John Glenn Columbus International Airport (CMH) will be able to enjoy a beer from the Land-Grant! A taproom at the airport allows us another opportunity to share our craft both with Columbus locals and visitors alike in the city we live in and love.
“We’re proud to be a part of the Columbus community and we’re excited to broaden our reach in sharing and introducing our beer,” says Founder & CEO Adam Benner.
Officially opening on Monday, December 5th, the taproom has a similar design and appearance to that of Land-Grant’s rustic modern Franklinton taproom within a smaller footprint. With reclaimed wood-lined walls and sprawling bar, metal paned windows, and sleek furniture designed and built by Columbus’ MINOH Design, customers will find this space an inviting and enjoyable retreat during air travel.
Featured on tap will be Land-Grant’s four Core beers, 1862 Ale, Greenskeeper, Stiff-Arm, and Son of a Mudder, along with 2 Land-Grant rotating seasonals, and guest bottles. Wine and cocktails will also be served. The menu, designed in collaboration with Land-Grant and seasoned restaurant operator HMS Host, will be comprised of tasty dishes perfect for pairing, that include, flatbreads, sandwiches, and salads. Visitors can also purchase an array of Land-Grant branded merchandise and 6-packs to go for further enjoyment at a traveler’s destination.
The Land-Grant Brewing Taproom at The John Glenn Columbus International Airport will be serving Concourse B travelers 7 days a week.
With the holidays rapidly approaching, our taproom hours will be varying slightly from the norm:
Monday 12/21 – Normal Hours: 3:30pm-10:00pm
Tuesday 12/22 – Normal Hours: 3:30pm-10:00pm
Wednesday 12/23 – Normal Hours: 3:30pm-10:00pm
Thursday 12/24 – Limited Hours: Noon-6:00pm
Friday 12/25 – CLOSED
Saturday 12/26 – Normal Hours: Noon-Midnight
Sunday 12/27 – Normal Hours: Noon-6:00pm
Monday 12/28 – Normal Hours: 3:30pm-10:00pm
Tuesday 12/29 – Normal Hours: 3:30pm-10:00pm
Wednesday 12/30 – Normal Hours: 3:30pm-10:00pm
Thursday 12/31 – Extended Hours: 3:30pm-1:00am (College Football Playoff Starting at 4pm)
Friday 1/1 – Extended Hours: Noon-Midnight (Buckeyes at 1pm)
We are beyond honored to be named the 2016 Outstanding Ohio Brand by the Ohio Made Awards. You don’t develop a brand to win awards, you do it to tell your story and to represent the amazing hard work that goes on here at 424 W. Town Street, that being said recognition like this is humbling and a validation of the commitment of our entire staff to put out an incredible product. Cheers to all of the other fine recipients and participants!
Envision it: After a long hard days work out in the hot sun, you get home and crack open a nice cold can of our 1862 Ale to enjoy whilst sitting outside on a patio. You prop your feet up and recline in your chair, taking the first sip of this clean and crisp german inspired, american influenced Kölsch. Trying to fully amplify the aromatic qualities of the beer, you go inside and decide pour it into your pint glass. You look at the glorious white head that is forming and start to appreciate the light yellow-gold color, but that’s when you notice them….floaties….bits, almost like dark snowflakes floating in your delicious beer. This is not very appetizing.
We agree with you.
This is not the way we want to present our product. We want you to be able to enjoy every aspect of our beer, not just the flavors and aromas. Although this sediment does not affect the flavor of the beer, the unattractive appearance is not up to the standards that we hold ourselves to.
Over the past few weeks, some of you have come to us with questions and concerns regarding these “floaties,” so in an attempt to shine a light on the topic we have decided to answer a few of the more commonly asked questions, as well as letting you know what we are doing to aid in the elimination of any future particulate in our cans.
What is this sediment made of?
We have found that the sediment is mainly composed of yeast with small traces of protein and hop particulate. None of these things are harmful nor do they change the flavor of the product.
Where does it come from?
YEAST: These wonderful little creatures are what makes beer…well…beer. Every strain of yeast has its own personality, and is better at some things than others. Our Kölsch yeast is great at making a crisp beer with minimal production of off aromas or flavors. It is great at fermenting almost all the sugars we give it to eat. What it is not the greatest at is flocculating. Flocculation occurs when yeast cells bind to one another to make larger particles that drop out of the beer and settle at the bottom of a tank.
PROTEIN: 1862 Ale has a malt bill that includes grains with more protein than most of the other beers in our arsenal. This, along with the generous dose of hops that go into it, makes for a great opportunity for tannins from the hops and proteins from the malts to react and form insoluble products.
HOP PARTICLES: With great hop aroma comes a great amount of hops in the beer. That also means a great amount that must be taken out of the beer. Like most breweries we use hop pellets as our hop product of choice. These pellets, when introduced into the beer, break apart into very tiny particles that impart their flavor and aroma into the beer. The tiny particles typically will fall out of solution with the yeast and proteins when we chill the beer down, however we are seeing that there are still some remaining.
What are we doing about it?
Like many craft breweries, we rely solely on cold temperatures and natural clarifying agents to clarify our beer. Since we are not using any true beer filtration system (we feel it can take away some of the subtle notes of our beers that we enjoy), we must rely on other means to make a crystal clear beer. These can include various clarifying additives used throughout the process that can aid in dropping out these unwanted sediment products.
We currently use a clarifying agent called WhirlFloc in the brewhouse to take out proteins from the wort (unfermented beer) before entering the fermenter. We are looking more closely at the amount we are using to make sure it is adequate for the amount of protein we are looking to remove.
We are letting our beer condition longer at low temperatures to hopefully get more yeast to fall out of solution, thus not showing up in the cans. We are also testing more clarifying agents like Biofine which is a collagen that attracts yeast cells like magnets do to speed up sedimentation process. With more yeast cells floccing out of solution, we should be removing more hop particles as well.
There are other “fool-proof” additives that could be added but we are trying to stay as natural and traditionally true as we can. Rest assured, we won’t be adding anything to our beer that changes the integrity or flavors that you love.
We are working hard to provide you the quality product that you love and deserve and we appreciate all of the feedback that you have given us, both positive and negative. Although we strive to give you a perfect product every time, there are some things that can happen to the beer after it leaves our hands and we rely on you, our supporters, to let us know when there might be an opportunity for improvement.
-The Land Grant Brew Team
We’ve been eagerly anticipating this day since we launched our Kickstarter campaign back in February of 2012. Cans are here and being filled. We’ll offer them to the public for the very first time this upcoming Saturday, May 30th.
We’re launching the can program with two beers: 1862 Ale and Stiff-Arm IPA. 1862 (our American Kölsch) is a lighter crisp beer with a touch of hop aroma; the ideal beer for BBQs, golf courses, camping trips, and boat rides—in other words, the perfect beer for summer. Stiff-Arm brings a fruity hop punch reminiscent of the west-coast, and now you can take that hoppy goodness wherever you please.
Join us Saturday from Noon ’til Midnight, have a pint or two and grab a six-pack to-go*! Following the launch on Saturday, you’ll start to see the cans out in the wild over the next few weeks.
*Limit one case per style per customer.