A winemaker walks into a bar … well, it didn’t happen quite like that. But for head brewer and co-owner Karl Spiesman, opening Brick and Barrel in 2014 was a way to combine his years of experience working as a winemaker and brewmaster in spots such as Long Island, Boston and Sonoma, California.
“What is cool with both is how the fermentation process changes the outcome so much,” says Spiesman. “They all have these different nuances that you can have fun with.” His vast knowledge shows in Brick and Barrel’s small collection of thoughtful beers made in a 3 1/2-barrel system.
At any time, guests may find traditional recipes, such as the Bitter Chief IPA ($6.50 for 16 ounces), with British-style cask-conditioned ales and barrel-aged Belgian brews. While Spiesman hopes to produce wine as well, he is focused on making Brick and Barrel a taproom that people want to walk into. “Small neighborhood brewers are putting their touch on the beer and having a good time with it,” he says.
1844 Columbus Road, Cleveland, 216-331-3308, brickandbarrelbrewing.com
