Go for the chemistry lesson — stay for the beer. “People want to see how it’s done,” says chemist-turned-brewer Ronald Shea. So, when he opened his taproom in 2015 after leaving his job at a chemical firm, he put his 3 1/2-barrel nanobrewing system and his one-barrel small-batch system right behind the bar. Kegs litter the 2,500-square-foot space, toeing the line between crowded and cozy. But Shea’s knack for precision comes through in his rotating draft list of 15 brews. A flight from R.Shea is a rainbow of colors, from the lightly colored Orange Mango Citra Shandy ($5 for 16 ounces) to the dark-yet-sweet Nervous Dog Coffee Bar espresso-infused Polymer Caramel Espresso Stout ($5 for 13 ounces). If you’re lucky, you’ll get a firsthand lesson on the process from the brewer himself. Just look for the beard. Our Pick: A chocolate-orange imperial stout, the Dark Sunshine ($7 for 13 ounces) tastes like candy but packs a punch with 9.25 percent alcohol by volume. 1662 Merriman Road, Akron, 330-794-5654, rsheabrewing.com
Beer Guide: R.Shea Brewing
Chemist-turned-brewer Ronald Shea will give you a science lesson on the art of making beer.
beer guide
4:00 PM EST
November 22, 2017
