Relax, It's the Ferryman's Favorite Sandwich...

Football season is here along with chilly weather, favorite sweatshirts and tailgating. If you are looking for the perfect recipe for your next tailgate, try the Ferryman's Favorite Sandwich; A coffee crusted and slow roasted shredded pork sandwich. The dry spice rub made with coffee from Relax, It's Just Coffee!  combined with the Ferryman Oatmeal Milk Stout creates a rich earthy and smoky flavor perfect to share or enjoy on these cooler fall nights!



1/2 Cup of your favorite Grounds from Relax, It's Just Coffee

1/2 t salt

1 t pepper

2 T Moroccan Ras el Hanout Seasoning



3-4 lb Pork tenderloin or Pork Butt roast

1-2 pints of the Ferryman (More if you are drinking it too)

2 T Olive Oil

1 T Moroccan Ras el Hanout Seasoning

Salt and pepper to taste




1. In a clean bowl, mix all of the dry rub ingredients together.

2. Dry rub all sides of the pork with the dry rub coffee mixture.  

3.Heat the olive oil in a non-stick skillet on medium-high heat and sear both sides of the pork for 3-5 minutes.

4. Put the roast into your slow cooker and fill the roaster with Ferryman up to 3/4 of the roast. Stir in the rest of the Moroccan seasoning.

5. Cover and cook on low in the Ferryman Oatmeal Milk Stout for the next 6-8 hours or until tender.

6. If you have any Ferryman left, enjoy it while you wait. 

7. Remove the roast, allow to slightly cool and shred the pork. and serve with your favorite BBQ sauce and cheese.

8. Suggested sides: Kettle chips and  Cole Slaw, Ferryman Oatmeal Milk Stout and 5 Guinea ESB

Hop Farm Field Trip

Wet hopping a beer means to use a hop directly from the bine without any processing. Wet hopped beers are fragrant, more aromatic. and the flavor seems a little grassier or greener to the tongue. They scream summer and freshness. And even though summer isn't even close to it's end, the hop harvest is here with a very short window to use hops at their peak before processing.  

For 2017, our Barb Doe Rhubarb wheat will be brewed with all Ohio ingredients. We wanted to learn a little more about where the hops were coming for this special beer. So about 10 of us from the Phoenix took a field trip to the For the Love of Hops hop farm in West Salem, Ohio. Patty and Mike Roberts, owners and farmers were gracious hosts and full of hop knowledge.

Upon driving up to the hop yard, we were first met with row upon row of towering hop bines supported by re-purposed telephone poles. Each different hop variety was marked on a tilted pole identifying the row. It was impressive to walk through the long rows of hop bines, almost like tall outdoor corridors.  The hops are watered with a gravity fed irrigation system sourced from collected rain water. The ten of us spread out and wandered through the hop yard comparing the hops and their aroma, shape and size.  Some were longer, some were more pungent, but all were perfect to pick a few and try out in a pint. After exploring, we returned to the barn to pour some Redemption IPA and infuse it with fresh Cascade hops. We continued our hop education by sampling the differences in the Pale Ale 419 and Garuda Gose with fresh hops. Field trips like this provide an opportunity for a fun and educational experience. 

If you missed your shot this year at trying some of the fresh hops dropped directly into your beer, you can still try our All-Ohio brewed Barb Doe which releases on August 30th. With locally sourced rhubarb, hops from For the Love of Hops, and barley recently malted from Haus Malts in Cleveland,  it is one of the freshest drafts in town. Slightly tart and definitely a treat.  

Monday morning....

Nobody really likes Monday mornings, but this past Monday at the brewery wasn’t so bad. Amid the masses of emails to be caught up on, one stood out. It was from the World Beer Awards.

Months before, in May, careful hands packaged enough bottles of one style for a panel of judges to sample and sent them on their way to the World Beer Awards judging location. The tasting wouldn’t occur until August and the hope was the beers would be safe over the upcoming months. By August, the competition had escaped everyone’s mind, until the email arrived. The tasting had finally occurred and the results were in. Attached was the list of winners. And there it was, receiving a gold medal award for the United States; Our Toe Tag Belgian Tripel.

What happened next was a lot of smiling, yelling, some tears and a sigh of relief. It is a bit of a surreal feeling to see your beer assigned a gold medal and a huge honor. The 11th Annual World Beer Awards used an international judging panel to blind-taste over 1900 beers from 36 countries to identify the best beers in each of the 72 styles.

Brewed to be a part of the high gravity PBC Mortuary Series of beers, the Toe Tag Belgian Tripel pours a bright gold with a thick, creamy head. Complex flavors with spicy phenolic notes, fruity esters and a sweetness from the malts combine to hide the higher ABV of 9% and mask the bitterness of the 30 IBUs. According to head brewer Duncan Macfarlane, “while this beer is delicious from the tap, it continues to improve with a little age in the bottle.” It is scheduled to be released on tap in mid-October and as a limited bottle release in November.

If all Mondays were like this, they wouldn’t be so bad.


It's a way of life..

Someone recently asked why we brew. It probably isn't the answer you are expecting but brewing isn't about making a million dollars. It isn't a get rich quick thing. You get into this business because you like beer. No, you LOVE beer. Brewing is hard work. It takes long hours and commitment but at the end of the day, you walk away with a product you are proud to share. Brewing is about making great beer and sharing that enthusiasm.  Our hand crafted, small batch brews are just that. An opportunity to share our enthusiasm and to embrace our local community, connecting with people, and reaching out to share that experience with others. Collaborating with partners in the community to showcase the best it has to offer for everyone.  It is about inspiration, innovation and tradition. Brewing, is our way of life.