MCI Brewing Science Flight Night

See? We told you we would be back. Still working on the complete overhaul of Hoperatives though, but we will definitely be still focusing on beer events. We’ll share some upcoming beer events now and then. This is one that is near and dear to us.


Spring is all about new beginnings and this April, the Summit is celebrating the first year of the Cincinnati State Brewing Science degree at a Flight Night on Thursday, April 26, 2018 from 6:00 – 9:00 pm.

Come join us and try six different beers brewed by Cincinnati State students this semester. The faculty and students of the Brewing Science department will be pouring the beer and available to tell you more about this new program as well as the Brewing Sales and Marketing certificate.

Join the Summit’s Executive Chef, Alan Neace, Sous Chef Sharon Wiest and their team of Midwest Culinary Institute students plus the Cincinnati State Brewing Science faculty and students for a celebration of the first semester of brewing on campus. Appetizers will be served along with beer flights, and tours of our brewing lab will be available.

Flight Night will begin at 6:00 p.m. and runs until 9:00 pm. The cost is $25 per person in advance, plus tax & gratuity. If available, tickets can be purchased at the door for $30 per person, plus tax and gratuity.

Click on the link below to make a reservation. For more information, please call the Summit at (513) 569-4980.


The Summit
The Midwest Culinary Institute at Cincinnati State

Beer Selection

Extra Special Bitter (ESB) – This classic English-style pale ale is known for being a well-balanced beer with medium to high hop bitterness.

Barley wine – The American strong ale has a caramel or toffee aroma and flavor. The malts are the star here. This is definitely a big beer.

Belgian Quad – The Belgian-style quadrupel is a strong, dark beer. Caramel, dark sugar, and malty sweetness dominate.

Saison – This most popular of the Belgian farmhouse ales has some yeast character and high carbonation. They are often a bit fruity and spicy.

A surprise beer to be revealed that night.


Exit at Hopple street and go east off the exit. Stay in right lane and follow the signs to Cincinnati State. You will make a right turn and onto Central Parkway.

Turn right into the Central Parking Garage and enter the ATLC building. Follow the signs to room 236 ATLC, Summit Restaurant.

BREW 100: Window Sill Tapping at MadTree – 8/5 at 2 pm

The third in series of beers designed by Carla’s BREW 100 class is set to be tapped this Friday at 2:00 pm at MadTree. If you recall, the first two were Gramma (an oatmeal chocolate chip cookie stout brewed at Rhinegeist) and Brewschool 100 Curve Ball (a black IPA brewed at the Moerlein Lager House).

BREW 100: Window Sill is a strawberry-rhubarb American Hefeweizen with ginger. Four of the students from the spring semester class (Mike Hughes, Chris Marshall, David Ovens and Troy Sparks) joined us at MadTree last month to help brew the beer with Ryan Blevins and other members of the MadTree team. Ryan and Matt Rowe worked with the class back in March to design the beer and name it. It was especially appropriate for Ryan to be working with the class since he is a Cincinnati State graduate.

BREW 100-Window Sill - Milling the Grain
BREW 100-Window Sill – Milling the Grain
BREW 100-Window Sill - Troy stirring the mash
BREW 100-Window Sill – Troy stirring the mash
BREW 100-Window Sill - David chopping up the ginger
BREW 100-Window Sill – David chopping up the ginger
BREW 100-Window Sill - Mike weighing out hops
BREW 100-Window Sill – Mike weighing out hops
BREW 100-Window Sill - Chris and Mike removing the spent grain
BREW 100-Window Sill – Chris and Mike removing the spent grain

As previously announced, the fall BREW 100 class will be working with Urban Artifact to create their class beer. Students also have the opportunity to complete their Cicerone Certified Beer Server or Master Brewers Association of the Americas (MBAA) Associate Brew Steward certification as part of the class.

BREW 100 (Introduction to Craft Beer) is one of eight courses that are part of the new Brewing Sales and Marketing Certificate being offered at Cincinnati State Technical and Community this fall. To admitted into the certificate program or to take BREW 100 as a non-degree seeking student, go to on the Cincinnati State website. For more information on the certificate or the two-year brewing degree to be offered starting in the fall of 2017 (pending state approval), email Carla at

Stop by MadTree Brewing this Friday (August 5th) at 2:00 pm to taste this special collaboration between BREW 100 students and MadTree. Go to our Facebook event page to let us know that you’re going to be there.

Cincinnati State is expanding its embrace of regional craft brewers

Happy to announce this! – Carla

This fall, Cincinnati State will again be offering a class geared toward those interested in pursuing a job involving region’s burgeoning craft brewing. As in the past, the class will be working with a local brewery throughout the semester.

This time, the brewery will be Urban Artifact in Northside. Students in the BREW 100 class – which will meet from 6 p.m. to 8:50 p.m. on Monday nights – will learn about the brewing process and styles of beer in class. Then the class will tour the brewery and work with Urban Artifact to develop a class beer. Urban Artifact will brew the beer, which will be tapped in December during the last week of the semester.
“This has proven to be a great way for students to learn about the brewing process,” said Carla Gesell-Streeter, the course instructor and a co-founder of the “Hoperatives” blog devoted to craft beers. “As with so many subject areas at this college, students in this class learn by doing,” she added.

Last fall, the two sections of the BREW 100 class worked with Rhinegeist and Christian Moerlein. The class beer from Rhinegeist was an oatmeal chocolate chip cookie stout that was named “Gramma.” The Moerlein class beer, brewed at the Moerlein Lager House, was a black IPA called “Brewschool 100” or, alternately, “Curve Ball.” Former Cincinnati Reds greats Tom Browning and Ron Oester attended the ceremonial tapping of that beer. This past spring, the BREW 100 class worked with MadTree Brewing and came up with a strawberry-rhubarb American Hefeweizen. That beer will be brewed soon and should be ready to be tapped in July.

In addition to BREW 100, Cincinnati State will also be offering BREW 160, Sensory Evaluation of Beer, on Wednesday nights from 6 p.m. – 8:50 p.m. during the 2016 Fall Semester. Taught by Jeremy Roza, Assistant Quality Assurance Manager at the Boston Beer Company plant in Cincinnati, the class was offered for the first time this past spring.

Cincinnati’s craft beer market has been growing rapidly in recent years. The region has gone from having only five breweries and brewpubs in 2009 to at least 30 expected to be active by the end of this year.

Cincinnati State began offering beer brewing courses in fall of 2015, and is in the process of seeking approval from the Ohio Department of Higher Education to offer a certificate program in Brewing Sales and Marketing starting in the 2016 Fall Semester. College officials are also investigating the possibility of offering an associate degree program in Brewing Science.

Gesell-Streeter said the College’s brewing programs are being designed more for the emerging craft beer industry than for hobbyists or home brewers. “Our goal is to train people for good jobs in what has historically been a sound business in Greater Cincinnati,” she said.

Registration for the 2016 Fall Semester is open now. Please visit for details. If you are interested in the BREW 100 – Introduction to Craft Beer class but do not wish to pursue an academic degree at Cincinnati State, please visit:

For more information on the brewing courses, please contact Prof. Gesell-Streeter at

Cincinnati State at Urban Artifact
Carla Gesell-Streeter, instructor for the BREW 100 courses and chair of the Brewing Science department at the college, visited the Urban Artifact brewery in Northside recently and met with, left to right, Scotty Hunter, chief of strategic development for Urban Artifact; lead brewer Josh Elliott ; and Bret Kollmann Baker, chief of brewing operations.

This Week in Beer: April 25 – May 1, 2016

Check out our Better Beer Happy Hours, Etc. page for regularly scheduled specials on better beer. We are only list events here that are unique for this coming week in beer. As always, any edited listing will have UPDATE at the beginning of the listing.

Monday, April 25th at 5:00 pm – Rare Keg Monday at Ei8ht Ball Brewing
This week, it’s Crooked Stave Raspberry Origins. Cost is $8 for a 13 ounce tulip.

Monday, April 25th from 6:00-9:00 pm – Urban Artifact Tap Takeover at Southerby’s at the National Exemplar
From Facebook: “Includes four beer samples, complimentary snacks & lighter fare prepared by Chef Chase plus live music. $29” It looks they will be having these tap takeovers on the last Monday of each month.

Monday, April 25th at 6:00 pm – Pizza School with Rhinegeist at Strong’s Brick Oven Pizzeria – Hebron
From Facebook: “Learn everything you need to make great pizza and how to pair with Craft Beer.” Cost is $25 per person. Limited to 20 people.

Tuesday, April 26th at 6:00 pm – Rivertown Beer & Food Pairing at J Austin’s American Eatery
Cost is $40 per person and includes gratuity, tax and a special souvenir. Details, menu and tickets at or call (513) 771-3361.

Wednesday, April 27th at 6:00 pm – Christian Moerlein Beer Tasting at Marty’s Hops and Vines
Beers include Plum St Wheat (draft), Purity Pils, 12/163 Belgian Quad, Strawberry Pig Fruit beer (draft) and Third Wave IPA.

Wednesday, April 27th from 7:00-9:00 pm – Cincy Beer Quiz Inaugural Event at Braxton Brewing
From Facebook: “An exciting night of game-show style trivia all centered around Cincinnati Brewing history, beer trivia in general & a few wildcard questions thrown in as well.”

Wednesday, April 27th at 7:00 pm – Monthly Keg Tapping at Hofbräuhaus Newport
This month, it’s their Maibock.

Thursday, April 28th at 5:00 pm – Pink Boots Society Beer Tapping at Blank Slate Brewing
See our earlier post for more information.

Thursday, April 28th at 6:00-8:00 pm – Rivertown Bottle & Draft Tasting at Craft Pointe
Beers include Sage On and BrugeBerry on draft plus Death, Insurrection, Blueberry and Roebling in bottles.

Thursday, April 28th at 6:00-10:00 pm – Pint Night Thursdays at Cock & Bull (all three locations)
The beers for this week’s Pint Night Thursdays are: Main Strasse Covington – Bad Tom Brethit County, Glendale – Blank Slate Lesser Path and Hyde Park – Ei8ht Ball Mike Czech.

Thursday, April 28th at 7:00 pm – Three Floyds Pint Night at Hebron Brew Haus

Sunday, May 1st from 6:00-9:00 pm – 1 Night, 12 Kitchens at Cincinnati State’s Midwest Culinary Institute
This annual event raises money for culinary student scholarships and MCI is the home of Cincinnati State’s new Brewing Science department. Carla will be pouring MadTree beers that night and there will also be Rhinegeist beers available. To register, go to soon. This event usually sells out.

Hoperatives This Week in Beer

BREW 100’s Cincinnati Beers

In my BREW 100 – Introduction to Craft Beer class at Cincinnati State, we do a weekly discussion board. Sometimes, the topics are things like the legal drinking age and sometimes it’s a discussion on whether you prefer bottles or cans.

Recently, we did something a bit different. While we briefly talked about this idea on Hoperatives many years ago, I wanted to see what my BREW 100 students would come up with.

Last week, we discussed North Coast’s beer Brother Thelonius. You can read more about it here:

For this week’s discussion board, pick a Cincinnati area person, place or thing and design a beer that would be appropriate to that person, place or thing. Be as specific as possible and back up your choices.

The Cincinnati icons and the beers that the students came up with are a lot of fun and I asked their permission to share them here. This assignment was so much fun that I had to join in (mine is the last one).

T.J. Barnhorst – “Ken Griffey Jr was just announced into the Hall of Fame barely missing getting all the possible votes. He is the son of Ken Griffey both are very well known in Cincinnati and both played for the Reds. Ken Griffey was a home run hitter as well as an all around great player. For the name of my beer it would be his nickmane “The Kid”. For style it would be a session IPA packed with hops. It would be a session because he is junior but because he was somewhat of a power hitter I would want it to pack a punch.”

Kyle Costa – Lucius Quinctius Cincinnatus – “A Roman farmer who was supposedly appointed dictator in Rome to rescue a roman army that was surrounded. The legend says that he defeated the enemy in one day and then gave up his dictatorship to go back to his farm. I would like to think he went back to his farm to drink the farmhouse ales he had brewed. There is a statue of Cincinnatus at Yeatman’s cove and the Cincinnati is taken from his name. If I were making a beer to honor Cincinnatus it would be called ‘Cincinnatus’ and it would be a farmhouse ale. I would want Christian Moerlein to brew it. It would be a biere de garde because it would have been stored while he was away from his farm.” [NOTE: Kyle wasn’t aware that Listermann already had a Cincinnatus beer. However, a Lucius Quinctius beer has a nice ring to it.]

Mike Hughes – “Peter Frampton – The only beer for Peter is a
– big (representative of the hair sytle of 1976),
– Double (because this was one of the best selling live double albums of all time)
– full of feeling (since the entire last half of side 4 is “Do You Feel Like We Do”) : [So a] Big DIPA!!”

Chris Marshall – “Cincinnati Roller Girls – Kitten Kicker American Pale Ale by Bad Tom Smith Brewing. One of the Roller Girls’ skaters is named Kitten Kicker, and who better to brew it than Bad Tom, where the motto is: ‘Bad Ass in a Glass.’ It’s still drinkable at the games, but is a little more palatable, at least for me, than American light lager”

Taylor Mitchell – “I chose to do a beer inspired by the great Bootsy Collins. Bootsy Collins is an American (Cincinnatian) Bass player who is best known as the leader of the prolific funk group, Parliament Funkadelic. Collins also made a name for himself for wearing outlandishly flashy clothes, rhinestone star-shaped sunglasses and for having alter-egos he personified such as Casper the Funky Ghost. The name of the beer is Psychedelic Space Bass and is a American Wild Ale with raspberry.
Aroma: aggressively funky with a slightly sweet
Appearance: dark brown and high clarity with about 1/2 of head.
Taste: dynamic. slight malt/chocolate sweetness, opens up to crisp raspberry. Funk is present throughout and finishes highly funky and slightly sour. As the beer warms, funky raspberry is even more perceptible.
Mouthfeel: medium body. crisp throughout and aftertaste lingers.”

David Ovens – “Ezzard Charles was a world champion boxer AKA the Cincinnati Cobra. He has been called the greatest light heavyweight champ of all times but also was heavyweight champ for a time period also. He was strong, dark, and very successful until he was struck down with ALS in his later years. He was also a respected double-bass player. He died in 1975.
So the beer I would create would be a porter similar to the Roebling. DARK, STRONG, AND WITH CHARACTER, like Ezzard. The porter would be dark with well toasted malts for a good firm flavor. It would be strong, maybe at 8-9% ABV. I don’t know how sweet Ezzard was, but I wouldn’t make it too sweet (he was a fighter anyway) and maybe put enough hops in it to balance against the sweetness that the malts sometimes evoke. I would call this porter THE COBRA, after Ezzard.”

Troy Sparks – “Pete Rose: Rosenator Doppelbock. Ah, the quintessential liquid bread brew elevated to the max, just like Charlie Hustle, himself! Given Pete’s induction to the Reds Hall Of Fame this June, what better brew to honor him than this “Double” down head slide into third!!
Season: The appropriate Lenten beer that was brewed by monks in Munich to drink during Lenten fasting; illustrating the sacrifice and dedication Pete gave to the game. A Spring beer to celebrate the coming of baseball season and the remembrance to heroes past.
Style: Strong and Rich, the elevated malt and alcohol push the Hustle to the max just like Pete: the heavy bread, maillard malt sweetness with that punch of warming alcohol for those cool Spring mornings all chaliced with Ruby Red SRM highlights.
Madtree has just the right Hustle to make this brew a reality!”

Carla Gesell-Streeter – “Named in honor of Alice Roosevelt Longworth – – “Alice Blue Gose”, A gose with blueberries and other berries to honor a woman who claimed to be a hedonist and coined the phrase ‘If you can’t say something good about someone, sit here by me.'”

Tastings and Tappings Report: Dec. 11, 2015

We frequently get updates for our Tastings and Tappings Report after our regular publishing time. Any edited listing will have UPDATE at the beginning of the listing. Don’t forget to check out our This Week in Beer post from Monday for other better beer events happening this weekend.

SPECIAL TAPPING – A cask of Brew School 100 Curve Ball Black IPA infused with vanilla and lavender at the Moerlein Lager House. A portion of the proceeds of this beer will go towards the brewing science courses at Cincinnati State. The regular version will be available on draft at both the Moerlein Lager House and the Moerlein Malt House.


Jungle Jim’s – Friday night tasting from 5:00 to 9:00 pm at both locations. Pints are usually $3. This week, they are pouring Dogfish Head in Fairfield and beers from MadTree in Eastgate.

Ludlow Wines – Saturday beer tasting is from 5:00-8:00 pm. The cost to taste four beers is $6.00 per person.

Party Town – For Friday Night Flights this week from 5:30-7:00 pm, they’re pouring beers from new beers from Ballast Point, Flying Dog and Four String Brewing. For the draft by the glass pours, they’ll have Blue Stallion Resting Bitter Face Imperial IPA and New Holland Pilgram’s Dole Bourbon Barrel Aged Wheat Wine. Both will be $3.00 for a nine ounce pour. The cost for the flight is $2.00 per person. Only adults age 21 or more are admitted for Friday Night Flights. Limit of one sample per person. No shopping carts in the back room please.

Whole Foods Cincinnati – Cask & Cork: Beer and Wine every Friday from 5:00 to 7:00 pm. For $5, you get five sips and six bites. Tickets sold until 6:30 pm.


Braxton Brewing – Shoptalk Double IPA tapping (Collaboration with Widmer Bros.) at 7:00 pm this Saturday along with local band Wilder and Tom + Chee will be in the taproom passing out samples of Braxton’s exclusive taproom menu.

Ei8ht Ball Brewing – Tonight is Free Bacon Night AND they will be tapping Rhinegeist Stryker. Pints for $5 for a ten ounce snifter.

Have a better beer weekend, everyone!

— Carla and Tom

Hoperatives Tastings and Tappings Report

Rhinegeist BREW 100 Beer to be Tapped Tomorrow (12/10)

Heads up! Rhinegeist is having a small equipment malfunction so there is a slight change in our tapping schedule. Instead of today, the class beer (BREW 100: Gramma or Sweater Weather) will not be available to the public until tomorrow night.

I was able to taste the beer this morning while we were shooting this and it’s delicious!

Hope to see many of you tomorrow night at Rhinegeist and Friday night at Moerlein Lager House!


This Week in Beer: Dec. 7 – 13, 2015

Check out our Better Beer Happy Hours, Etc. page for regularly scheduled specials on better beer. We are only list events here that are unique for this coming week in beer. As always, any edited listing will have UPDATE at the beginning of the listing.

Monday, Dec. 7th at 5:00 pm – Rare Keg Monday at Ei8ht Ball Brewing
This week, it’s Prairie Xmas Bomb! Cost is $10 for a ten ounce snifter.

Monday, Dec. 7th at 6:00 pm – Monthly Tapping at Moerlein Lager House
For December, it’s a sneak peek of the BREW 100: Curve Ball Black IPA that was designed by the night class section of Carla’s Introduction to Craft Beer class at Cincinnati State and benefits United Way of America. Former Reds pitching great Tom Browning will be on hand too. (The official tapping benefiting Brewing Science Education at Cincinnati State is listed below.)

Monday, Dec. 7th at 7:00 pm – Hudepohl Pure Lager Pint Night at the Crazy Fox Saloon

Wednesday, Dec. 9th at 6:00 pm – Brewery Tour at Rock Bottom

Wednesday, Dec. 9th from 6:00-9:00 pm – Goodwood Beer Tasting at Marty’s Hops & Vines
Beers include Brandy Barrel Honey Ale (on draft), Louisville Lager, Walnut Brown Ale, Goodwood Pale Ale and Bourbon Barrel Stout.

Wednesday, Dec. 9th at 6:00 pm – Moerlein / Hudepohl Pint Night and Trivia at Skyline Tavern

Thursday, Dec. 10th at 4:00 pm – Cannonball 6 at Fifty West
$20 gets you 6 staff brewed beers + 6 staff designed foods.

UPDATE Wednesday, Dec. 9th Thursday, Dec. 10th at 5:00 pm – Tapping BREW 100: Sweater Weather at Rhinegeist
The afternoon section of Carla’s Introduction to Craft Beer class at Cincinnati State came up with this dessert beer which also goes by the name BREW 100: Gramma’s Cookies or just Gramma. It’s an oatmeal chocolate chip cookie stout and we can’t wait to get our hands on it!

Thursday, Dec. 10th at 6:00-8:30 pm – Thirsty Thursday at Craft Pointe
This week, it’s Rhinegeist.

Thursday, Dec. 10th at 7:00 pm – Goose Island Bourbon County Stout Tapping at Hebron Brew Haus
Free glassware while it lasts.

Friday, Dec. 11th at 4:00-7:00 pm – Stone and Sierra Nevada Collaboration Tapping at The Lackman
From Facebook: “Doors open at 3 PM. Enjoy 1/2 off drafts from 3-4 PM! On tap: 1 special Stone/Sierra Nevada collaboration brew, Stone Vertical Epic 08-08-08, Stone Hifi – Lofi Mixtape, Sierra Pale, Sierra Celebration”

Friday, Dec. 11th at 4:00-7:00 pm – Southern Tier Beer Tasting at Country Fresh Farm Market and Wine Depot
Tentative Beers are Porter (On Tap), 2X Mas, Old Man Winter Ale and another beer to be determined.

Friday, Dec. 11th at 6:00 pm – BREW 100: Curve Ball Tapping at Moerlein Lager House
This official tapping of the BREW 100: Curve Ball Black IPA benefits Brewing Science Education at Cincinnati State. So order a pint or two and help expand the brewing science offerings at Cincinnati State! BREW 100: Curve Ball will also be available at the Moerlein Malt House starting Dec. 9th.

Friday, Dec. 11th at 8:00 pm – Moerlein Tap Takeover and Pajamas Party at Midway Café
Six beers on tap including “a few rare ones”.

Hoperatives This Week in Beer

BREW 100 Class Beers at Rhinegeist and Moerlein Lager House

So excited to invite all of you to these events next week! Come enjoy the beers and meet some of my students from this semester.

Cincinnati State debuts first student-created craft beers to be tapped at local breweries on December 9 and December 11

Cincinnati State’s BREW 100 course gives people interested in joining the burgeoning craft beer industry in Ohio an introduction to the history and styles of beer and beer-making. The course includes tastings, proper techniques for serving, storing, identifying, and evaluating beer as well as the opportunity to create a unique craft beer.

This semester, students enrolled in the evening class worked with brewer Eric Baumann from Christian Moerlein Brewing Company to develop their class beer, a black IPA (India Pale Ale) called BREW 100: Curve Ball. The official tapping for their beer is set for Friday, December 11th, 6:00 pm at the Moerlein Lager House. $1 from the sale of each pint sold on that night will benefit Cincinnati State Brewing Science courses. BREW 100: Curve Ball will then be available at both the Moerlein Lager House and the Christian Moerlein Malt House tap room on Moore St.

Students from the afternoon class are working with Bryant Goulding and Jim Matt from Rhinegeist Brewery. Their class beer is an oatmeal chocolate chip cookie stout called BREW 100: Sweater Weather. Emily Bolton a second year Pastry Arts student had a lot of influence on the selection of the beer’s flavor. “When two gentlemen from Rhinegeist came to class, we were choosing what we wanted our class beer to be. We discussed how I’m currently taking a pastry buffet class, and came up with the idea of the Oatmeal Chocolate Chip Cookie.” Although BREW 100 is offered as a Humanities and Sciences course, Bolton feels the BREW 100 class was a great addition to her Midwest Culinary Institute Pastry Arts education. Adds Bolton: “I was just taking the Brew 100 class for personal insight into the different beers. I didn’t realize it would relate to my pastry classes and the things that I’ve learned in them as much. We learned that historically, no one knows which came first, bread or beer making. Luckily, I took an Artisan Bread making class over the summer so I had some knowledge of the way yeasts work.” The Rhinegeist tapping will be on December 9th at 5:00 pm at the 19th and Elm brewery.

BREW 100 was included in Cincinnati Magazine’s “Best of” issue released this month, and is taught by Instructor Carla Gesell-Streeter, chair of the Communication and Theater Department and a founder of Hoperatives, a well-known regional blog devoted to craft beer.

Enrollment in Cincinnati State’s “BREW” classes is limited to students who are at least 21 years old. The 2016 spring semester class is scheduled to meet Mondays and Wednesdays from 4 p.m. to 5:15 p.m. beginning January 11, 2016. Students will work with MadTree Brewing to develop their own class beer – which will be tapped for sale in April or May 2016. In addition to BREW 100 this spring, Cincinnati State will offer BREW 160: Sensory Evaluation. This 3 credit hour course focuses on the visual, olfactory and gustatory parameters used in the evaluation of beer. BREW 160 will cover topics such as aroma, taste and finish as well as the judging systems and other factors that are involved in beverage competitions. The class is scheduled for Mondays, 6 p.m. to 9 p.m. starting January 11, 2016. Enrollment for each class is limited to 24 seats.

For more information on the class, please contact Prof. Gesell-Streeter at

Registration for the Spring Semester at Cincinnati State is now open, and closes January 5, 2016. Please visit for details.

Cincinnati State

Trying Weird Beers

You may remember that we announced back this spring that I would be teaching an Introduction to Craft Beer class this fall at Cincinnati State. The first section filled within 72 hours and we ended up adding a second section that was full almost two months before the semester started.

It has been great to see the wide range of students enrolled in the two sections. Ages range from those who recently turned 21 to several in their 60s and 70s. The gender split is about two-thirds male and one-third female. And there is a wide range of ethnic backgrounds too.

Their experience in beer is also varied. We have several folks who admit their beer of choice is Bud Light all the way up to someone who hosts beer tastings at a local bottle shop and another student who works in the beer section of a local grocery store.

While the class includes the usual tests, quizzes and reports that you would expect in a college class, we occasionally have assignments that are unique to this class. During the first week of the semester, I was sharing a story about how, when a restaurant didn’t have a written list of their beers and made their servers recite them, I would just ask for the weirdest beer they had on draft. That worked for many years until I ended up with a beer from Brooklyn Brewery called The Concoction. Not being a fan of peat, this was not a good choice for me and broke me of the habit of asking for the weird beer.

After some discussion, this experience turned into an assignment for the class. They needed to try a beer that they thought was weird or that they normally wouldn’t order. With the wide range of beer experience in the class, the list of what weird beers they tried was also varied. We also had some great discussions about the various beers. The first one (Turn for the Wurst) was my weird beer and I loved it. The Dogfish Head choice grew out of our discussion of their Ancient Ale series when we were covering the ancient history of brewing. This assignment went so well that their next assignment is to try someone else’s weird beer and report back in a few weeks.

Blank Slate Turn for the Wurst (with “relish”),
Rivertowne Pourhouse Hala Kahiki Pineapple Beer,
Rhinegeist Gramps,
Revolution 1ZENUFF,
Well’s Sticky Toffee Pudding,
Oskar Blues Mama’s Lil Yella Pils,
Brasserie des Franches-Montagnes Square Root 225,
Yuengling Light,
Bell’s Neptune,
Blank Slate Lesser Path,
Left Hand Milk Stout Nitro,
Bad Tom Smith Old Abe,
Rivertown Divergent,
Great Divide Collette,
Lagunitas Sucks,
Urban Artifact Key Punch,
West Sixth Lemongrass,
Dogfish Head Chateau Jiahu,
Bell’s Kalamazoo Stout,
Hopknife Harvest Ale,
Left Hand Oktoberfest,
Brew Kettle Dark Helmet,
Not Your Father’s Root Beer,
Sixpoint Four Beans Porter,
Alltech Kentucky Bourbon Barrel Ale,
Leinenkugel’s Fall Shandy,
Spiteful Klutzy Buffoon,
Ballast Point Calm Before the Storm and
Three Floyds Battle Priest

So try a weird beer some time soon. It’s definitely great for your better beer education!