Things to Do

Young and Rude – Beaujolais Nouveau Day

November 20, 2014 By Brian Petro

Pinkish purple in color and fruity on the palate, Beaujolais nouveau is an incredibly popular wine.

When discussing wine, age and date are critical factors in understanding the product you are enjoying. Under the town hall in the city of Bremen, Germany lies the Schatzkammer (treasury cellar). It has twelve large casks of wine stored there, named for the Apostles. One of the casks, the Judas cask of 1727, still has a wine in it that is very drinkable. The bulk of the 3,000 liter (793 gallons) cask is still the wine from that year, but it is periodically refreshed with younger wines. The wine inside is known as Rüdesheimer Apostelwein 1727, and it is the world’s oldest drinkable wine. It is not often sold. You can visit as a dignitary or wine expert and get a taste of it, or save up around $200,000 to buy yourself a half bottle of it. People seek out the oldest of wines, and will pay top dollar for a sip of history. Or sometimes just to own it.

There is the other side of that equation. On the third Thursday of every November, the region of Beaujolais, France sends out millions and millions of bottles of Beaujolais Noveau. As opposed to long periods of fermentation and aging, this wine goes from harvest to bottle in six to eight weeks. This wine was traditionally created to be consumed at the end of harvest time, as a celebration after months of hard work. It is not a wine to be cellared; because of the high acidity and fast fermentation it does not age well. It is meant to be consumed within the first year of pressing. It is light and fruity, with hints of banana, strawberry, and pears. People looking to bridge the gap from white wines to reds find this to be the right wine to try out, with The Wine Bible going as far to say it is “the only white wine that happens to be red.” Others have described it as “young and rude” because of its fast fermentation and processing time. It is best served slightly chilled to allow the fruit flavors to emerge. Because of the thin skins and short processing time, it is very light on tannins.

These Gamay grapes will be wine by the time you finish this article.

The grapes, Gamay noir à Jus blanc, better known as simply Gamay, are highly acidic, tough pieces of fruit that are not well suited to making a fine wine. But they do grow very fast. They are ready for picking two weeks before Pinot Nior grapes, which earned them a ban from the Burgundy region. Phillipe the Bold, Duke of Burgundy in 1395, had wines with a reputation to protect. The horrible, harsh little grape was going to ruin that. He banned them, and they moved south to the Beaujolais region, where they became a hit. They are bad wine making grapes. They go through a process called carbonic maceration to make the wine, which bucks the traditional way so the acids in the grape do not take over the flavor profile. The grapes, uncrushed, are loaded into a large, sealed container. The pressure of the weight of the grapes crushed some of them at the bottom, an important part of the process. Carbon dioxide is then pumped into the vessel, forcing the oxygen out and kick starting the fermentation process. Other varieties of Gamay grapes are also fermented through this process. The law requires Gamay grapes, much like grapes for Champagne, must be hand-picked for the wine making process.

The Japanese love the wine so much they bathe in it.

Why all the celebration over a cheap red wine with white wine tendencies? Have you been out drinking on Cinco de Mayo? Or tipped back a green beer on St. Patrick’s Day? People are in for the celebration, not necessarily for the quality. The release of the wine is an event in itself, since everyone knows what day the wine is going to be released. It was November 15^th every year, but was changed to the Thursday date to take advantage of weekend wine consumption. There are celebrations in the area and around France, with some in France cheating the time by celebrating it with Japanese counterparts. There have been races from Beaujolais to Paris and London over the years to see who can deliver the first case of the wine. There are cries of “Le Beaujolais nouveau est arrive!” (The new Beaujolais has arrived), fireworks (the first bottles are opened at 12:01 AM), and parties across the countries involved. The Japanese even bathe in it. In the United States it is used as a table wine for Thanksgiving due to the two holidays having such close proximity. The wine is pairs well with food in general, so roasted turkey with tart cranberries and savory stuffing all sits delightfully with Beaujolais Noveau.

If you want to try some yourself, the fine people at Dorothy Lane Market will be celebrating it all day today with samples at their stores. A Taste of Wine in Miamisburg also has a Beaujolais Nouveau tasting event at 7pm tonight. You can even pick up a bottle or two of it for the upcoming Thanksgiving feasts. Today is not a celebration for vintage wines in dusty cellars, or rare wines that are conversational pieces. They are celebrating the other great qualities of wine; bringing together people to drink, chat, and enjoy each other’s company. Cheers!

An Evening of Beer Education with Joshua Bernstein

October 17, 2014 By Brian Petro

One book for all your beer education needs.

It does not seem all that long ago, but it has been over thirty years since craft beers began to emerge. The beer scene in America, on rocky ground since Prohibition, had fully bottomed out in the 1970’s and looked like it might stay there. Fortunately, Jimmy Carter relaxed federal brewing standards in 1978, allowing people who may have just been tinkering with brewing beer or making their own wine become a little more serious about it. The movement started off slowly, but exploded in the mid-1990’s, with breweries and brewpubs popping up everywhere. The beer drinking public was introduced to styles of beer that had not been seen in America since the early 20^th Century. With the number of breweries, and beers, that were springing up through the country, it became very easy to get lost in all of the styles and intricacies of the various beers. Hop varietals? Imperial IPAs? Lambics? What were all these new beer styles? And how were we, the drinking public, supposed to keep up?

With all of these new beers hitting the shelves, crowding out the large corporate beers and infusing a new interest in beer, people started to take notice. Especially the media. The New York Press was one of those media outlets. They put an intrepid young writer, Joshua Bernstein, on the bar beat. His adventures in the bar scene of the City That Never Sleeps eventually brought him to the restaurant beat, and an interest in the expanding craft beer scene. He has been exploring the beer scene since then for well-known publications like Bon Appetit, Saveur, Details, The New York Times, and is a contributing editor for Imbibe. The man knows, and enjoys, his beer. He used his experiences to write a pair of books to help those that have entered the world of craft beers find their way a little easier. His first book, Brewed Awakening, is an impressive tome for those looking to start exploring the world of craft beer and could use a guide to help them with the intricacies of it. The Complete Beer Course is a different kind of twelve step program, starting with the basics and leading the reader on to beer pairing and proper long term storage of beer.

Warped Wing has been crafting innovative beers for a thirsty Dayton population.

Dayton has been having its own craft beer boom. The Dayton Beer Company was the first to the party, and the number of breweries in the Miami Valley has been rising ever since. One of the many breweries that have been born during this growth spurt is Warped Wing, who this year released their beers in cans and continues to brew beers that grab your attention, and your taste buds. Warped Wing knows that with all of the new beers in the city, patrons new to craft beer may need a primer. Who better to offer that primer than a native son of the Gem City, now based in the Big Apple, Joshua Bernstein? He will be at Warped Wing this Monday, offering an educational evening of beer tasting and appreciation. Tickets are still available, and they are offering discounted rate for designated drivers. Purchase your tickets early, because the price goes up if you buy tickets at the door. From the most experienced beer drinker to someone just dipping their tongue into the beer pool, this is an opportunity to meet and learn from one of the top names in the field today. We will see you at Warped Wing Monday Night!

Seeking The Greatest Bloody Mary in Dayton – The Bloody Mary Showdown

September 22, 2014 By Brian Petro

Humble tomato juice. The blank canvas for a cocktail masterpiece.

There is a reason people love brunch on the weekends. It is a nice, long, leisurely meal with friends and family. All of the best food options are there, from Eggs Benedict to thick burgers, Belgian waffles to savory paninis, every food option you can think of is available. To top it all off, it is perfectly acceptable to have a few cocktails with the meal, either as a way to kick off the day or to shake off the night before. Brunch is not a meal as much as it is an event, and one of the long running stars of brunch is the classic Bloody Mary. It is a hearty cocktail to anchor this event. Much like brunch it is delicious, flexible, and has benefits that go beyond the obvious.

The concept of a hearty, late morning meal started in Britain with hunters and traveled to the United States in the early 20^th century. While Hollywood and New York had a role in popularizing a late morning meal, it was really Chicago where the idea of brunch in the U.S. caught on. Transcontinental flights were not popular yet, making trains the most convenient way to get from coast to coast. Chicago was where you stopped in between on the long journey to refresh and relax for a little while. Movie stars and business men stopped and enjoyed this mid-morning meal. The iconic Pump Room was one of the big players in the early days of the brunch movement, hosting many of the stars of the day. As the new meal built steam over the decades, it became a substitute for Sunday dinner as women entered the workplace. They had to get ready for Monday morning too, and wanted some time on Sunday night to rest. Brunch became a social ritual to replace that dinner.

Finished! A spicy and delicious brunch treat. It looks like it is missing something…

Brunch is a blend of breakfast and lunch, coined by Guy Beringer in Hunter’s Weekly, a short lived hunting magazine. Fruit juice is just good is popular to have with breakfast, and society deems lunch as a fine time to start drinking lighter beverages like wines and beers. If you are going to combine the two meals, why not start combining their drinks! It makes a mimosa or a Bellini a perfect selection for a brunch treat. They add a little bit of fruit juice (or puree) to the traditional wine the British drank with their brunches. Those were well known cocktails in the 1940’s and 50’s, when brunch was becoming better known in society, but not as popular as a new star on the scene: The Bloody Mary. The fruit-juice-and-alcohol combination is there, but the proportions are flipped. That is not just good for a brunch cocktail, it is good for a hungover brunch patron.

Despite any debates, the tomato is a fruit. Tomatoes are an excellent way to fight a hangover as well. When you are hungover, you are dehydrated and hurting for vitamins. You liver is unhappy because it is busy trying to get glucose to the brain, but first it has to get rid of all the toxins you just put in your body. Tomato juice to the rescue! Tomatoes help in the rehydration process, considering they are mainly water. Being hydrated helps the body process what happened after you hit the third bar and thought shots were a good idea. They also add sugar back to the body, helping replenish the glucose stores the liver has been burning through. If you believe a little hair of the dog helps the next day, the low levels of vodka in the drink can will help tame the bite. There is a little something of everything in a Bloody Mary.

There! A proper garnish, demonstrated by O’Davey’s Irish Pub in Wisconsin.

Everyone has the best Bloody Mary. Everyone. At least, that is what they are going to tell you when they ask. The concept behind the cocktail is simple: tomato juice with a kick. The liquor is there to showcase the flavors you are building in some way. The spirit can be able to enhance the flavors you are adding to the juice, or is a blank canvas that gives some punch at the end. In this modern world, the range of what you can do with the tomato juice is boundless. As food culture expands to find new dishes and spices from every corner of the world, they are all ending up as experimental ingredients in a Bloody Mary. A Chicago style hot dog Bloody Mary? Maybe one inspired by the favors of the Mediterranean Ocean? Maybe some other fruits in your Bloody Mary mix? The possibilities are endless. And then there are the garnishes. Everything from a simple celery stick or olives to, well, this. The Bloody Mary is open to interpretation. And that is something to be celebrated.

And celebrate it we will! On October 11, join Dayton Most Metro, Lion and Panda, and some of the best bartenders in the city for a Bloody Mary Showdown at the Montgomery County Fairgrounds. From 11am to 2pm, our mixologist contestants will be preparing their most unique versions of this brunch staple for you to sample. Brunch itself will be provided by Chef Matt Hayden and Meals from Scratch. The spirited base will be provided by American Harvest vodka, who is sponsoring Masqerage. Proceeds will go to help ARC Ohio and their fight to educate people on HIV, and provide help to those wrestling with it. It is open to everyone to show off their talents in adding the right blend of spices to make the perfectly balanced Bloody Mary. Sleep in a few hours on Saturday, then enjoy a delicious meal with the people that are close to you. Or come in and find a cure for the common hangover. Either way, we look forward to seeing to there!

If You’re Hoppy and You Know It

August 7, 2014 By Brian Petro Leave a Comment

Yes, they do really glow like that.

Behold humulus lupulus – a plant that grows in very similar climates that grapes do. It is dioecious, which means that the male and female part flower separately. There are a wide variety of them, found all over the world. It is a climbing plant, so when cultivating it you will see rows and rows of upright poles for the plant to grow on. The female flowering cones are the part of the plant we are most familiar with. We refer to them as hops, and they are used mainly as a bittering agent in beer. The bitterness comes from alpha acids that are natural to the plant. They stay with the brew, protecting it from wild bacteria and filtering the beer to make it look clearer. If that is not enough, they add a variety of flavors to the beer (most often herbal, citrusy, or earthy ones), as well as cut down the sweetness of the fermented malt.

Why are hops so important? The first Thursday in August is rapidly being established as International IPA Day, and the most important thing to an IPA is hops. Lots and lots of hops. IPA is the shortening of “India pale ale”, a style of beer that is almost 200 years old. IPAs are most noted for their bitterness and complexity, having enough malt to balance out the hops. Some brewers also add other ingredients to the mix (Three Floyd’s Apocalypse Cow adds milk sugar) to tame the hoppiness. The colors of IPAs usually fall into the golden or amber hues, but some will get dark as the malts are given a deep roast (like 21^st Amendment’s Back In Black).

Where it all began…British India.

The history of the IPA is, say it with me, muddy at best. The most common story is this one: Britain was colonizing India in the 18^th and 19^th centuries. The soldiers out there still wanted a fine beer to drink, and getting fine British ales out to the troops was problematic. Popular British ales had a tendency to spoil on the long trip over, so they needed something that was a little hardier. A gentleman named George Hodgson was the first to crack to code with October beer. It was well hopped and intended to be cellared for up to two years. It was considered “pale ale” because it was lighter than the porters and ales England was used to. It also traveled much better than normal ales because of the hops’ nature of keeping the beer protected from microbes. While Hodgson was the first to send such pale ales over to India, the breweries in Burton-on-Trent became the most popular. Because of certain impurities in the water there, the beer was a little more bitter than normal. The soldiers (and people of India) fell in love with the ale, and it became a staple. It was popular until nearly the 20^th century, when it was replaced with a mix of whiskies, gins, and teas. Mainly teas.

Over the years IPA has evolved into three distinct subcategories. American Style IPAs are more citrusy and herbal than their traditional counterparts, looking to go for big flavors. English Style IPAs are brewed in the traditional style, focusing more on the balance of the malt and English grown hops, and creating a well crafted and consistent beer. Belgian Style IPAs often employ American hops, but are bottle conditioned with Belgian yeast, giving the beer a little more cloudiness. American craft brewers have fallen in love with the style (and substyles) over the last few years, going out of their way to cross breed hops to try new flavors. They have imported hops from New Zealand, as well as emulated classic hops from England. The United States is one of the three largest growers of hops in the world, after Germany and Ethiopia. All of them have their characteristic bitterness, and that bitterness is measured in something called International Bittering Units, or IBUs. It is a scientific, chemical calculation. Sometimes it is listed on the bottle, depending on how proud the brewer is of the hoppiness in the beer. Most American Lagers, like Budweiser and Coors, have an IBU rating between 5 and 17. IPAs tend to range from 40-60, some going higher. Imperial stouts actually have higher IBUs (50-80), but the heavily roasted malt overpowers the bitter hops. Green Flash’s Palate Wrecker is an off the chart 100+ IBU (there is no good measurement for over 100, but their site claims 149 IBUs), and is available at the Van Buren Tap Room if you are looking for a challenge to your mouth, or you just hate your taste buds.

There is even a hashtag! They are serious about this…

Some of you may be unfamiliar with what beers to celebrate with, and that is okay. We also have a Snobby Beer Guy on staff, and I ran into him at the Kegerator. We have perks here at the office. When I asked him what some of the best IPAs are out there, he offered up Fat Head’s Head Hunter IPA and Brew Kettle’s White Raja. Ohio’s own Great Lakes Brewing Company also has a highly recommended IPA, Commodore Perry. Other highly recommended IPAs I have tried (and read about) include Flying Dog’s Raging Bitch (also banned in Michigan), Sam Adams’ Latitude 48, Dogfish Head 90 Minute IPA, and Stone Brewing’s Sublimely Self-Righteous Ale. Our own local Dayton Beer Company is also brewing an IPA for you to enjoy. With the popularity of IPAs right now, any brew house will have a fine selection on hand. Some places you may look to are Chappy’s Tap Room, South Park

Tavern, and Boston’s Bistro. If you are looking to celebrate at home, you can stop at Belmont Party Supply for all of the beers mentioned above, and a few more that only their staff knows about.

If you have been hiding safely in the realm of lighter, sweeter beers, go out and wake your taste buds up with a few India pale ales. It took months of creativity and dedication to create something this complex, and you should go out and try them at least once. It is International IPA Day, and every beer deserves a chance at a good home. Cheers!

NOTE: This article originally noted that hops added alcohol content. After further research, that turned out to be false. Hops add bitter notes, antiseptic qualities, and balance.

This article originally ran in August of 2012 and we find it just as relevant today, only with many more IPA’s to choose from!

From Burgundy, with Love – National Chardonnay Day

May 22, 2014 By Brian Petro Leave a Comment

Bottles of wine from France and California

A sampling of the wines from the 1976 Paris Wine Tasting.

Steven Spurrier did not set out to send the wine world into a great upheaval. He was an advocate of French wine, and always looking for ways to further that belief. He was so confident of the superiority of his beloved wines that he arranged a blind tasting versus the wines of California to prove it. Paris was selected as the site (of course), and judges from all over the country were brought in for the event. The Paris Wine Tasting was going to prove once and for all that French wine was superior to all other comers. The year was 1976, the same year the United States was celebrating its bicentennial. Little did anyone know at the time that the U.S. was going to cause another major upheaval in a major European power during that anniversary.

Chardonnay was the white wine of choice for both countries; the French brought in a Bordeaux for the red, and the U.S. offered a Cabernet Sauvignon. There was so little doubt in the outcome, France sent no media. TIME magazine was the only press that attended the event. In a decision that stunned everyone in the wine world, the wines in the United States were declared the best across the board.

The Judgment of Paris launched California wines into the spotlight, Chardonnay being thrust straight to the forefront. But Chardonnay had a well-deserved reputation in the wine industry for centuries before that. No one is sure when or how this flexible grape came into being. The most popular theory is that the Romans brought the Gouais blanc variety of grapes to Gaul as they marched through Europe. The grapes started to cross breed with the native Pinot grapes, and the Chardonnay grape was born. In its European home it was used to create white Burgundy wine, seen as one of the finest white wines in the world. There was a blend of the soil, the flexibility of the grape, and the oak it was kept in that develop rich and complex flavors. It is also one of the three grapes (with Pinot noir or Pinot Meunier) that are commonly used in champagne production. Chardonnay vines love chalk, clay, and limestone soils the best, one reason it flourished in the Burgundy region. The vine also travels well, making it the second most popular white wine grape in the world, and fifth of all wine grapes.

Chardonnay grapes, just waiting to be plucked.

Planting Chardonnay grapes in your vineyard is almost a rite of passage; it is a relatively easy grape to grow. It also is not picky about where it grows, taking root all over the world. It buds early in the spring, but the right techniques can delay the budding for warmer weather to keep the grape’s acidity. The quick ripening does not have to be delayed, making it perfect for a short growing season. Cooler regions, like northern California and New York, are also ideal. The grapes do not ripen as quickly, allowing them to stay on the vine longer to develop some flavor. That is the one small drawback of this super grape. On its own, it does not have much flavor. It is completely dependent on two things: the soil it is grown in (or terroir) and oaking the wine (storing it in oak barrels). This means that the vintner has a big opportunity to implant their own mark on it. They have choices on if they want to put in oak (imparting vanilla and caramel flavors) and where to grow it. If they do not use oak barrels to mature the wine, they will use stainless steel columns. The stainless steel adds nothing, so the flavors of the soil are more pronounced. Cooler climates will impart fruit notes like apple or pear, while warmer climates can add tropical mango and pineapple flavors. The vintner can also choose to put the wine through malolactic fermentation. This changes malic acid to lactic acid, adding a butteriness to the wine. The charm and popularity of Chardonnay comes from the malleability of the flavor profile. This wide spectrum of flavors means that it can go well with any dish, from savory to sweet, if you select the proper wine.

Golden, dry, and delicious.

It is not all sunshine and spring breezes for this widely loved wine. Talking about Chardonnay with some friends, one of them called it “the McDonalds of wines”. Much like McDonalds, and to the chagrin of many wine drinkers, Chardonnay is global. It is sturdy, easy to grow, and very profitable. With so much of it planted all over the world, it is very common as well. It lacks a distinction that a Chablis, made of the same grape, enjoys. The lack of flavor in the grape also means that it can be overpowered by strong flavors, especially when it is left in the oak too long. It has also been popular for a very long time, so it is associated with older wine drinkers. And no one wants to be drinking what their parents drank.

The Judgment of Paris opened the floodgates for Chardonnay all over the world. The tête-à-tête match in 1976 was not a random event; every competition between France and the United States afterwards has had similar results. The celebration and overall continued popularity of this dry, impressionable wine resulted in the creation of National Chardonnay Day in 2009. The actual day it is celebrated on, much like the wine it celebrates, is still malleable. It is near the last week of May, but various sites have it being honored on the 22^nd or 23^rd. It has also been enjoyed some years as late as May 26^th. Of course, enjoying Chardonnay on all of those days is just as acceptable. Head to Arrow Wine, Rumbleseat Wine, The Wine Gallery, or any of the many wine merchants in Dayton and pick up a bottle or two to enjoy with friends. If you have any suggestions, we’d love to hear them in the comments below or on Facebook! Now, who has the wine key?

Happy New Beer!

April 7, 2014 By Brian Petro Leave a Comment

This bar was about to become really busy…

December 5^th, 1933 is the official day that liquor flowed back into the very dry veins of the United States. No more sneaking whiskey across the frozen Detroit RIver, no more gin made of questionable liquor, no more rum runners sneaking hooch into the country through Florida. This country could get back to the business of distilling and selling liquor, creating jobs and giving a financial shot in the arm during the long dark days of the Great Depression. Before that day there were some cracks in the dam. Trickles of legal liquor started to flow from wineries, which was not a big surprise. The religious leaders of the country made sure that communion was not interrupted by social change. Brewers, on the other hand, were able to clean out the tanks and fire up the bottling machines for the first time in over a decade earlier in the year.

Representative Thomas Cullen (D-NY) and Senator Pat Harrison (D-MS) put together a bill that allowed the brewers to stop making ice cream and malt syrup and get back to brewing. The Cullen-Harrison Act was signed into law on March 22^nd, 1933 by FDR, and allowed breweries to brew alcohol at a strength of 3.2%. Still very low by our standards, but at the time it was a glass of water after a long trip to the desert. This law went into effect on April 7, 1933, and tavern owners could not have been happier. Ever since that initial celebration, every year we as a country have come together and celebrated that day as National Beer Day, or New Beer’s Eve.

If you are paying any attention, you may have noticed that there are a few new breweries in Dayton. One, two…maybe about nine that are in operation. We are going to celebrate National Beer Day by taking a look at these outstanding new breweries and asking them about their favorite brews and most popular beers.

You don’t have to drink them all today, but here are some suggestions.

Hairless Hare Brewery: The brewery of the north, working their magic in Vandalia, is drawing fans from all over the Miami Valley. Their fans are raving about the Hoppin’ Hare IPA, and they have just recently started to serve delightful food you can wash down with their beers.

Eudora Brewing: Located in Kettering on Wilimington Pike, their space contains some big flavors. They are working towards allowing members of the community to use their space to brew, but in the meantime are creating their own outstanding brews. Their Boomerang IPA is one of their best sellers, with the Thunderball Stout coming right behind it. The brewer I spoke with suggested the easy drinking Bee’s Knees Pale Ale. It is a light, crisp beer brewed with local honey.

Star City Brewing: This group of local Miamisburg brewers saw some potential in the old Peerless Mill Inn. They set up shop and the beer started to flow. They have a core group of four taps that have been pleasing the crowds. And those crowds are drinking down the Oatmeal Stout and Bavarian Hefeweizen the quickest. On their rotating tap, their Milk Stout gains quite a bit of interest.

Lock 27 Brewing: The brews here rotate on a regular basis, but there are a few that people make sure they follow. Their Map Reader IPA is a big hit with the people who seek it out, and the Bear Trap brown ale is high on the list of beers to keep an eye on. Fortunately Lock 27 makes it easy to follow what they have on tap through BeerMenus, who will email you when their taps rotate. Try their food while you are there. We hear it is as good as the beer.

Toxic Brew Company: Celebrating your one year anniversary is great for any business. This new Oregon District staple just celebrated theirs, and they show no signs of stopping. They offer an incredibly wide selection of beers, but a few rise to the top of the menu. Abby’s Cure, a Belgian Tripel, is one of them that rises, as well as Porn or Pawn Pepper Pale Ale, named after an old Oregon District drinking game (which I will someday learn). Another staff recommendation? The Practice Yoga IPA, named after another local business and a gentle introduction into the world of IPAs.

Warped Wing Brewing Company: Let’s stay in downtown Dayton and welcome the newest addition to the local beer community! Their following has been growing, and they can see some great things coming in the near future for their brewery and the local craft brewing scene in general. The Flying Rye has received excellent reviews (and is a top seller), as well as Ermals. Keep a look out for the return of the Red IPA, which was released in a limited batch and could come back soon.

This one is for you Dayton. Cheers!

Yellow Springs Brewery: Surrounded by nature and also to the north, this brewery has been growing at a rapid pace. Not only are their great beers available in their tap room, you can find them in bars and restaurants all over the city. What to choose from on their extensive list? Their most popular requests are the Captain Stardust saisson and Wyatt’s Eviction English-style pale ale. Fans of hop may also look for their Wobbly Wheel or Breaking Edge IPAs. They also have an award winning smoked brown ale, Smokin’ Handsome, which makes special appearances. You just have to be on the lookout.

Dayton Beer Company: The first one to the party is the anchor of our list. Right on Dorothy Lane in Kettering, they were the first new brewery in the area. They have been building their small batch magic into some award winning palette-pleasers. Their Mad River Milk Stout has been a hit with their patrons, as well as the Investor’s India Pale Ale. Their influence continues to expand, spreading out to local hot spots in Dayton and Columbus.

The craft beer boom keeps growing, with even more great beers on the way from Fifth Street Brewing Coop getting ready brew, and Carillon Brewing Company getting ready to open later this year. There has been such a boom of breweries in the Gem City, you can even take a tour of them via Dayton Brew Tours! These are what the brewers and bar tenders of these establishments know are their best beers, but what about you? What beers do you think are the best local ones in Dayton? Let us know in the comments! Take some time tonight to celebrate your right to drink a great craft beer. Maybe two. Cheers!

Ronen Koresh and a Fresh Choreographic Vision for DCDC

January 30, 2014 By Rodney Veal Leave a Comment

Choreography that combines technical agility, emotional resonance and visceral impact; there are few choreographers working today with this level of acumen. This makes seeing the work of Ronen Koresh, being set on Dayton Contemporary Dance Company, all the more necessary.

Ronen (Roni) comes to the International dance scene via early training in folk dancing in the Yemenite tradition in his native Israel. Ronen actively pursued his dance training in Israel while serving his three year enlistment in the Israeli army. In 1983 he left for the United States to actively pursue his dance training and career. He is a multi-year recipient of fellowships from the Pew Charitable Trusts, the Philadelphia College of Performing Arts and the Pennsylvania Council on the Arts. While he has his own namesake company, he is also a highly sought after choreographer and teacher renowned for his choreographic inventiveness and transformative teaching skills; That will be on full display February 8th and 9th at DCDC’s winter concert.

Check out the following youtube clips and you will see why he was selected to create work for this seminal moment in the forty -five year history of the one artistic institution in our community with well deserved international credentials.

[yframe url=’http://www.youtube.com/watch?v=BHPd95IJ2Rg&list=UU2b9I5D1i1R7xaW-eJHr1iQ&feature=share&index=2′]

And also check out http://youtu.be/HI8ZB1p8Vdw.

This gives you a point of entry to the choreographer’s aesthetics and movement vocabulary. Brave the weather forecasts and get tickets to what promises to be must see art event.

ReVisioning 45: New Works Unveiled
Saturday, February 8, 2014 at 7:30pm and Sunday, February 9, 2014 at 3:00pm
Victoria Theatre, 138 North Main Street, Dayton, Ohio 45402
For tickets to ReVisioning 45: New Works Unveiled please contact Ticket Center Stage at 937-228-3630 or 888-228-3630 or www.ticketcenterstage.com.

Countdown to DCDC’s return to the Victoria Theatre stage Ticket Contest

January 29, 2014 By Rodney Veal 5 Comments

In two weeks Dayton Contemporary Dance Company will return to the Victoria Theatre for what promises to be a highlight of the arts season. How often do we get to pay homage to the perseverance and relevancy of a modern dance company that has been in existence for forty five years. The significance can honestly never be overstated. DCDC bucks the trend of dance companies that fold once the visionary artistic leadership departs this mortal coil. This company has roared back with a renewed sense of artistic vitality.

Several reviews past, I intimated that Dayton audiences needed to do their homework and investigate the people, concepts and histories that inform and are the fabric of the artistic endeavors being presented. So I have decided to highlight every day this week one choreographer presenting work on February 8th & 9th.

The first choreographer being highlighted is the masterful Donald Byrd.

Donald Byrd is one the leading and seminal figures in Modern Dance, his biography highlights an artist who has created works all over the globe. His work has been performed by Alvin Ailey, Pacific Northwest Ballet, San Francisco Opera, Seattle Opera and New York City Opera. In 2010 his company appeared in New York in a new interpretation of a John Zorn composition as part of the Guggenheim Museum’s Works & Progress series. This prolific and vital choreographer has set his latest work “Geography of the Cotton Fields” on the upcoming Dayton Contemporary Dance Company concert.

I have selected a couple of youtube clips that are wonderful examples of Mr. Byrd’s prodigious choreographic talents:
[yframe url=’http://www.youtube.com/watch?v=cr2eMHEyDAo&feature=youtu.be’]

You’ll also want to check out this Youtube video. This gives you a point of entry to the choreographer his aesthetics and movement vocabulary. Brave the weather forecasts and get tickets to what promises to be must see art event.

ReVisioning 45: New Works Unveiled
Saturday, February 8, 2014 at 7:30pm and Sunday, February 9, 2014 at 3:00pm

Victoria Theatre, 138 North Main Street, Dayton, Ohio 45402
For tickets to ReVisioning 45: New Works Unveiled please contact Ticket Center Stage at 937-228-3630 or 888-228-3630 or www.ticketcenterstage.com.

DMM want to send a couple of our readers to see the DCDC Show. To enter our random drawing, like this article and fill out the form below. Feel free to comment below on why you should win. Good Luck! [form 55 “DMM Contest Entry – Generic”]

The Beer Can rEvolution

January 24, 2014 By Brian Petro 3 Comments

In honor of Beer Can Appreciation Day- we are rerunning this story from 1/24/13.

When I was a kid, I remember taking a sip of my dad’s beer, right out of the can. I am fairly sure it was the worst thing I have ever tasted. It tasted like a wet bread and metal sandwich. I did not actually drink another beer until I was legal to do so, thinking if all beer tasted like that, I was better off without it. In retrospect, drinking Old Milwaukee out of a can is a poor choice on quite a few levels. And for the most part, people will agree that beer out of a can is about as low as you can get on the beer spectrum. That was not always the case. On January 24, 1935 the first canned beer from the Kreuger Brewing Company hit the market, and the world of beer was transformed forever.

Canned beer snuck into the market in 1935, offered by a little known brewing company looking to make a big name for itself. The writing was on the wall for Prohibition by the late 1920’s; everyone knew the end was near. Especially a company named the American Can Company, who already dominated the canned food industry, and were looking to expand into canned beer. They had been doing some experiments with canned beer on a request from the Olympia Brewing Company in 1909. Their biggest problems were making a can strong enough to hold up to the heat of pasteurization and stress that off gassing would have on the can as well as keeping the beer from absorbing a metallic flavor. This was all put off with the passage of the Volstead Act and the march towards country wide temperance. American Can did not give up. The developed a tin and steel based can which could resist all the pressure it was going to be put under. They also coated the inside with something called brewer’s pitch, which kept the beer from interacting with the metal of the can.

This new can had some big advantages over bottles. Two of the main enemies of beer, light and oxygen, would be kept completely away from the liquid. This ensured the product inside would be as fresh as it was when it was first brewed. This extra insurance of freshness would allow brewers to ship their beer further than they currently were. Most beers at the time did not ship much further than the state they were in, maybe an adjacent state if they could. This would allow them to ship beer to be consumed at home all over the country. Bottles often broke while they were being shipped. The ones that finished the journey had to be returned and reused by the brewer. This added extra expense to the beer. Cans would be disposable; no expenses for cleaning, returning, and reusing the bottles. The American Can Co. experimented with cans that were in the shape of traditional bottles, to allow factories already set up for bottles to use the cans without having to invest very heavily into it. Now that they had a working can, all they needed was a brewer to use it.

Prohibition was hard on breweries, and they were not going to jeopardize getting their product back to a thirsty market in an experimental package. After trying the major breweries, the Kreuger Brewing Company out of New Jersey agreed to take American Can up on their offer of paying for all the materials up front. They sent out some samples, and they were a hit. Their test market, Richmond, VA, also bought the cans of beer in such quantities that Kreuger was cutting into the major brewing companies market. Pabst was the first of the major brewers to buy into the use of cans, and started to modify the overall design. They discovered you could ship more cans than bottles if they were shaped like the food cans that were more commonly shipped. Miller Lite’s punch can idea is not really a new idea; the first beer cans had a flat top, so you had to punch holes into it yourself to get to the delicious liquid inside. Pabst also made a change to the lining of the can, switching out the brewer’s pitch for a consistent plastic lining called Vinylite. These can were engineering masterpieces, and also very short lived. World War II cut into the steel supply. It was not until 1958, when Coors introduced the aluminum can that the can started to rise again. The lighter metal made the can easier to open, and the addition of the pull tab by Schlitz in 1963 made the can a solid seller.

By 1968, the can was the beer container of choice. This beer can was not lined, as their older steel counterparts were, and the metal flavor of the can began to heavily leech into the beer. The decline in the quality of the cans matched a decline in beer in general in the United States. The country was shedding breweries at an astounding rate, and by the early 1980’s most of the beer in the country was being provided by only a hand full of brewers. Over 90% of the beer in the country was being provided by Anheuser-Busch, Miller, Pabst, Schlitz, and Coors. Not what most people would call a fine selection of beer. This environment would last until the late 80’s, and the beginning of the microbrewing revolution. Microbreweries would be the engine to get the beer industry back from the brink of being completely obsolete. They made beer interesting again, and people began to come back to drinking, and appreciating, good beer.

Can technology began to improve as well, but with one small drawback: most canning machines were designed for the Budweisers and Millers of the world. It was not until the Canadian company Cask Brewing Systems developed a canning system that was good for small breweries that the smaller craft brewers even had an option to can their beer. Cans had also returned to being lined with a thin, more modern plastic, which meant the beer was no longer in contact with the metal. The Craft Beer in a Can revolution began only ten years ago, with the Oskar Blues Brewery in Colorado. They put their first beer, Dale’s Pale Ale, in a can and never looked back. 21^st Amendment Brewing Company also puts their beers in cans, and makes some incredibly good beers such as their Back in Black IPA, Allies Win the War, and Hell or High Watermelon. Revolution Brewing Company out of Chicago and Anderson Valley Brewing Company in California also make quite a few canned beers. More and more small breweries with great beers are seeing cans as an economical and environmentally friendly way to get their beers into more markets for more people. According to CraftCans.com, there are currently 740 canned beers made by over 200 different breweries across the country.

If you have not had a can of beer in a while, do yourself a favor and check out the selection of canned beers that are now available. Even if your beer of choice has always been in a can, give that beer another chance. In fact. many of my favorite beers come in cans. What will you find when you crack open a craft cold one on the birthday of the beer can? Cheers!

Dayton Art Institute Announces Leo Bistro Winter Hours

January 7, 2014 By Dayton Most Metro Leave a Comment

From November 22, 2013 through January 5, 2014, Leo Bistro welcomed guest purveyor Ghostlight Coffee of South Park on weekday evenings. “Ghostlight at Night” featured exceptional coffees, espresso drinks, locally sourced snacks and speciality cocktails from The Dayton Cocktail Co. Special events included a Repeal Party and a Belgian Ale tasting.

Beginning Wednesday, January 8, Leo Bistro will be open 11 a.m. – 2:30 p.m., Tuesday through Friday, unless special programming is scheduled in the museum. For the most up-to-date information, check The Dayton Art Institute’s website, at www.daytonartinstitute.org/leobistro, or call 937-223-4ART (4278). Leo Bistro will remain open from 10 a.m.-5 p.m. on Saturdays and noon-5 p.m. on Sundays.

Bottled drinks and a selection of favorite local snacks will be available for purchase at the Guest Services Desk during all hours the museum is open, and a seating area will be available for museum guests just outside The Museum Store or in the General Motors Entrance Rotunda.

Leo Bistro will be available to schedule private events from 4 – 8 p.m., Tuesday through Friday. Please contact Kevin Tunstall (937-512-0162 or [email protected]) or Diane Haskell (937-512-0131 or [email protected]) to book your business meeting, reception, buffet or seated dinner.

The Dayton Art Institute enjoyed hosting Ghostlight Coffee during the 2013 holiday season and encourages everyone to visit Ghostlight’s location on Wayne Avenue. The museum looks forward to welcoming guests to its many exhibitions, social events and educational programs in 2014.

The first of these new events and programs takes place tomorrow, Wednesday, January 8. Warm up your Wednesday night at The DAI, with the debut of the museum’s new “Side By Side” docent program at 6 p.m. Rick Hoffman and Janet Estep will join forces to compare two narrative paintings in the museum’s collection: the Master of Marradi’s Judith and Holofernes and RobertBrackman’s Life About Me. Which painting was likely stripped from another object? Which one speaks to a Ukrainian heritage? Learn the back story with this lively discussion in the museum galleries.

Side By Side gallery talks take place on select Wednesday evenings, and they are free to members and included in the price of general admission for non-members. Meet in the museum rotunda at 6 p.m.

Start the evening or continue the fun afterwards by joining Director of Engagement Jane Black in Leo Bistro for a related pairing. In homage to the Master of Marradi’s Judith and Holofernes – Italian wine and beer, or a fine espresso from our “Dada Java” machine. And as a nod to Robert Brackman’s New York City in the 1950s – an assortment of spiced cocktail nuts. This limited menu will be available from 4 – 8 p.m. on Wednesday, January 8.

For more information about Leo Bistro and The Dayton Art Institute, visit www.daytonartinstitute.org or call the museum at 937-223-4ART (4278). Be sure to also connect with The Dayton Art Institute on Facebook, Twitter and Instagram for additional information, behind-the-scenes photos and exclusive offers.

It’s A Mad, Mad Tree – Welcome MadTree Brewing!

January 3, 2014 By Brian Petro Leave a Comment

Welcome to Dayton Mad Tree Brewing Company!

People who love good beer will find each other. They will frequent the same beer tastings, see each other at beer weeks and festivals, and share all of the best beers they are finding among the blogs, tweets, and Facebook posts they read. Some start Beer of the Week clubs where they will create their own tastings. It was at one of these Beer of the Week groups in Cincinnati that Brady Duncan, Jeff Hunt and Kenny McNutt, all home brewers, discussed creating their own brewery. That was in 2009; the seed that was going to grow into MadTree Brewing was planted.

“I bought them a few too many beers and forced my way in!” laughs Brady Duncan. A graduate of the University of Dayton, he spent a brief time in Alabama getting an MBA before returning home to run analytics for Proctor and Gamble. He remembers his time in Dayton “eating French bread pizzas at Milanos and drinking beer”. He discovered craft beers in Alabama, and has been a disciple of them ever since. That beer club idea was turned into a plan, and over the course of the next three years the three men worked on the financial structure, finding a place to brew, buying the equipment, and the most important part, brewing the beer. “We brewed each beer about thirty to forty times to make sure we had the right flavor,” Duncan said. Axis Mundi, their Russian Imperial Stout, was the exception. “Jeff and Kenny only brewed that a few times before they got it right. I think it was a recipe even before I got on board.”

Things had to change once they brought it to a larger scale. They started in Cincinnati with the capacity to brew ninety barrels and rapidly discovered it was not enough. “The demand here was much stronger than we thought,” mused Brady. “All of the accounts that we had were on allocation. Each account could get 3-5 cases max, and it sold out quickly. They would have to wait two weeks before they were able to get another shipment.” It is a good problem to have, especially when you are brewing a quality beer. The first batch of their beer went to Arthur’s, a Hyde Park staple famous for their burgers, in February of 2013. They were also able to get PsycHOPathy, a delightfully crisp IPA, into Great American Ballpark for opening day of the 2013 Reds’ season. It was a hit. Draft Magazine rated the beer 97 out of 100 making the list for their top 14 rated beers of 2013.

All these people heading to GABP just for a Mad Tree…

What makes their beer so popular in a craft beer scene that includes such stalwarts as Mt. Carmel, Moerlein Lager, Rivertown Brewing, Blank Slate and 50 West? “We have a good water source,” states Kenny. “There is a deep well on the site where we get our water. We take it from there and soften it, use a UV filter, then put the water through reverse osmosis. Each beer not only has its own malt and hop recipe, it has its own water recipe. The right water enhances the hops and gives the beer a good finish.” Another element that makes MadTree a hit is their brewing philosophy. “We brew our beers to flavors, not to styles. It is hard to put our beers into a category for that reason.” This adds some approachability to their brews.

They planned on bringing their beer to Dayton much earlier than January 6. They had to add more capacity to their brewery, 240 barrels since they opened, for a beer scene that he states is as good as the one in Cincinnati. “The only difference is that the breweries in Cincinnati brew at a higher capacity,” says Duncan, Dayton will be treated to an initial run of:

Gnarly Brown – Brown Ale/Porter
Happy Amber – Amber Ale
PsycHOPathy – IPA
Thundersnow (Seasonal)
Lift – Kolsch-style Ale

At the end of the month Dayton will also see Axis Mundi, Galaxy High Imperial IPA, and a few other surprises. February will see the release of Rubus Cacao, a chocolate raspberry stout in the area. Towards the end of February is when we will see Lift in cans and Sprye, a pale ale to get us ready for spring.

They are one mustache away from being the ZZ Top of brewers.

When you are searching the shelves for these beers, don’t look for bottles. MadTree Brewery is the first brewery in the state to use cans for their beers. Jeff Hunt noted several reasons for the decision, the biggest one being the beer itself. “It is better for the beer. No light gets in to change the chemistry of the beer and skunk it. The seal on a can of beer is also better, keeping the product inside fresher for longer.” Cans are better for the planet (and trees); they are 50% more likely to be recycled. They take up less room in a truck, meaning less fuel is required to move more beer.

Brady Duncan is looking forward to the expansion in Dayton. “We are approaching Dayton as a local market. We know people in the Dayton beer scene, and look forward to being a part of it. We want to get as involved in the Dayton community as we are in our own. And they need some good beers around UD!” MadTree willbe kicking off in Dayton with a Launch Week of events. Come out to celebrate a new local addition to the growing selection of beers in Dayton. Cheers!

Launch Week Events:

MONDAY, JAN 6

Kings Table 5pm Release Party
PsycHOPathy IPA, Gnarly Brown, Thundersnow

Chappy’s 6pm Tap Takeover
PsycHOPathy IPA, Gnarly Brown, Happy Amber,Thundersnow, Relegation, Lift

Tuesday, Jan 7 5:30pm Craft Beer Pub Crawl

Thai 9 Lift

Blind Bobs Happy Amber

Lucky’s Taproom
Psychopathy IPA, Identity Crisis, Relegati Gnarly Brown firkin with vanilla beans and coffee

Trolley Stop Thundersnow, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Proper Session Ale

South Park Tavern Relegation, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Lift, Thundersnow

Wednesday, Jan 8

Trolley Stop 6pm Meet the Brewer
Relegation, PsycHOPathy IPA, Gnarly Brown, Happy Amber, Lift, Thundersnow

Thursday, Jan 9

Spinoza’s 6pm Tap Takeover
PsycHOPathy IPA, Gnarly Brown, Relegation, Happy Amber, Thundersnow

Kroger’s Austin Landing
sampling event

Friday, Jan 10

Milano’s 5pm Flight Night
PsycHOPathy IPA, Gnarly Brown, Relegation, Lift, Happy Amber, Thundersnow, PSA, Identity Crisis

*UD, Beavercreek, and Miamisburg-each account has 4 beers

Don’t despair if you can’t make these events, there are also upcoming events coming to Taggarts, Rumbleseat, Brunings Wine Cellar, Bunkers, Beef O’Brady’s in Beavercreek, Peachs in Yellow Springs and we’re sure, many more! Or you can pick up MadTree Brews at The Market, Kroger, Halls Corner Carryout, Speedzone, Vandalia Carryout, Liquor Wine Warehouse, Valero, Bee Gees, and the Beer Barn. We want to thank the fine folks at Cavalier Distributing for making this happen and we know that they are probably adding more locations as we type, so if you don’t see your favorite beer stop listed, just ask them to carry MadTree!

New Year’s Eve (Or Any Big Gathering) Check List

December 27, 2013 By Brian Petro Leave a Comment

If only it was this easy to get a party ready.

Are you ready for the last big party night of 2013? New Year’s Eve is fast approaching, and you get a chance to do a little more last minute shopping. This list is going to be different; before it was fighting your way through the mall at the last minute for some good deals and to get that one last present. This time you are hitting the liquor and grocery stores to make sure no one runs out of their favorite beverage at the big soiree. How much is enough? What are you going to need to keep the cocktails flowing and the champagne bubbling until 2014? Have no worries, we spent some time doing some leg work to provide you some useful tools. Some things to consider:

1. Set up some expectations for the party. Is it BYOB? Will you be providing beer and wine? If people come in knowing a little bit about what to expect, they can be prepared for the evening. They’ll be enjoying what you are providing, or bringing the special beers, wines, or liquors they enjoy.

2. How many guests? This is the biggest thing you need to consider. This will help set up all of the other items you need to get ready rather nicely. A head count, even an approximate one, will help you buy the proper quantities of liquor, beer, wine, and mixers you are going to need for the party. When you go out any buy supplies, you always want to buy for a few more guests than you think you will have. You never know when someone is going to bring a friend, maybe three.

3. What type of guests? If this is a family affair, you need to make sure you have a wide range of beverages, and not all of them should be alcoholic. Having soda, juices, and water is a good idea for any party, but you should make sure you increase the amount you buy when the kids are over. You may even consider making a few special mocktails for them, so they are not limited to just sodas. That may also involve buying a few special syrups, which are easiest to find in any place they sell coffee or coffee supplies. Da Vinci has an excellent collection of syrups.

4. What do they like to drink? There are plenty of charts out there that will tell you how much liquor to buy when you are throwing a party. And they all give an excellent idea of how much is a good amount. What many do not tell you is that you also need cater it to the people that are coming over. If my family comes down to visit me from Cleveland, I make sure I have a bottle of Jim Beam and a bottle of Buckeye Vodka handy. I also make sure there is a six pack of quality beer in the house. Having a great deal of any particular type of beverage that no one likes, or that is not part of another cocktail, is a bad idea. You are not going to need nearly as much gin and tequila as you will need rum, vodka and wines.

5. Plan your bar. There are plenty of ways you could get your bar ready. You could go for the basics, and only provide beer and wine for your guests, and invite them to bring any special liquor that they may want to enjoy. You could create a theme, and have drinks that all relate to that specific theme. You can also be very ambitious, and shoot for a full bar (see the link to the chart above). No matter what sort of bar you have planned, don’t forget the proper mixers and garnishes, and make sure you have plenty of them. The one thing you do not want to run out of is the main attraction. Even if you are expecting people to bring their own, you want a good selection of juices and sodas for them to mix their drinks with, as well as plenty of ice to keep it all cool. Juices and sodas are also perfect for designated drivers, non-drinkers, and children.

So. Much. Liquor.

6. Have a cocktail ready to go. Making something simple and pre-mixed to offer guests as they come in is a great idea to make them feel welcomed. You can do a punch, so people can serve themselves while you are still welcoming guests. You can also have a simple bar set up that people can help themselves at; liquors, mixers, ice, and a few recipes. If you plan on bar tending for the night (or have someone to bar tend for you), have a simple drink menu available for people to choose from.

7. Keep an eye on your guests. People will hit the bar pretty hard when they first get there. Most guests will have a couple drinks in the first hour or so, then one drink per hour after that during the party. You are going to want to spend the first couple hours making sure that the bar stays well stocked with beer, wine, liquor, mixers, and ice. Towards the end of the night, you are going to want to make sure that your guests are not drunk. Talk with them before they go, to make sure their words are not slurring and they have the ability to focus. Hand them something to see how they reach for it. Is it a strong, direct grab or is it wavering, like the person is trying to find it? If they start getting loud or out of control during the party, make sure you cut them off. It is not comfortable, and it is best that you enlist the help of other guests to make sure their drinking is reduced. And if they are drunk, make sure they are not driving home, or you can get them a ride. Having guest bedrooms is ideal, but you can also call a taxi service.

It is very possible that you are going to one of the multitude of events on December 31^st in the area. Have a lovely time, but make sure you have a designated driver or the number for a cab company handy. If the party is at your house, make your check list and head out to get your party supplies ready. After all, we don’t want a repeat of Christmas Eve, do we? Cheers!

2013 Dayton Holiday Festival Continues Downtown Throughout December

December 5, 2013 By Dayton937 Leave a Comment

The Grande Illumination and Dayton Children’s Parade Spectacular in Lights kicked off the Dayton Holiday Festival this past Friday, but events continue throughout the season as part of this month-long celebration that has been kindling the holiday spirit downtown for 41 years.

In addition, a special holiday edition of First Friday will be held throughout downtown from 5 to 10 p.m. this Friday, Dec. 6. Shop for unique and locally made items, view festive window displays that are part of the first Downtown Holiday Decorating Contest, enjoy live holiday-themed entertainment, and take advantage of discounts and special deals. A complete list of this Friday’s activities is available online.

The Dayton Holiday Festival’s Family Weekends, sponsored by DP&L, include:

Family Movie Series

Dec. 7, 14 & 21 — noon

The Neon, 130 E. Fifth St.

Bring the family for fun, festive films. Enjoy the following movies during this year’s series: Dec. 7 – Rise of the Guardians, Dec. 14 – Home Alone, Dec. 21 – White Christmas. Titles subject to change. Free for kids 12 and younger, $2 for adults. 937-222-7469.

MUSICAL WONDERLAND

Dec. 7 — 10 a.m. to 5:45 p.m.

Dec. 8 — 11:30 a.m. to 5:45 p.m.

Schuster Center DP&L Stage, Second and Main streets

Enjoy several talented music groups performing during the first weekend in December. 937-228-7591.

Uno’s Pizza with Santa

Dec. 7, 14, 21, 22 — 11 a.m.

Dec. 9 and 16 — 6:30 p.m.

Uno Chicago Grill, 126 N. Main St.

Have a meal with Santa before or after visiting The Tike’s Shoppe and other downtown holiday attractions. Reservations required. Call for cost. 937-910-8000.

Virginia Kettering’s Train Display

Through Jan. 6 — Monday through Friday, 8:30 a.m. to 5:30 p.m.

Chase Bank lobby, Kettering Tower, Second and Main streets

View this one-of-a-kind model train display, given to the community by Mrs. Virginia W. Kettering. The train can be viewed through the building windows at Second and Main streets at any time.

Wonderland Windows

Through Jan. 2 — 9 a.m. to 6 p.m. (closed for private functions some days)

Schuster Center Wintergarden, Second and Main streets

Experience the magical Rike’s holiday displays. 937-228-7591.

The Tike’s Shoppe

Through Dec. 23 — hours vary

Schuster Center Wintergarden, Second and Ludlow entrance

A special shop run by kids, for kids ― and priced within a kid’s budget. Santa is available for pictures from 2-5 p.m. each day of the Tike’s Shoppe. Managed by YES! For Youth. 937-212-1878.

The Dayton Holiday Festival is presented the Downtown Dayton Partnership, the City of Dayton, Montgomery County and the Mrs. Virginia W. Kettering Dayton Holiday Festival Fund. A complete list of festival events is available online, as well as a calendar of other downtown holiday events.

The DDP’s website has a complete list of downtown’s events, a dining guide, parking map and more at www.downtowndayton.org. Follow the DDP on Facebook to keep up with downtown events and news.

Special Holiday Dec. 6 First Friday

December 1, 2013 By Dayton937 1 Comment

Downtown’s next free First Friday event will be held from 5 to 10 pm Friday, Dec. 6. During this special holiday edition of the event, visitors can shop for unique and one-of-kind items, view festive window displays that are part of the first Downtown Holiday Decorating Contest, enjoy live entertainment and take advantage of discounts and special deals.

Roaming performers — drummer Joseph Glenn, choir Girls Inc. and juggler Tony Steinbach — will entertain throughout downtown, while performers on stilts and dressed as candy canes and holiday trees will walk through the streets. A stage area also will be set up next door to the Trolley Stop, 530 E. Fifth St. The schedule for those performances is:

Viva La Strings

6 to 7 p.m.: Viva La Strings

7 to 8 p.m.: Miami Valley Music Men

8 to 9 p.m.: String orchestra FPAC

Listed below are the 20 businesses participating in the inaugural Downtown Holiday Decorating Contest. The winning business will be selected the week of Dec. 2 and announced during First Friday.

510 Gallery Fine Art, 508 E. Fifth St.

All Pilates, 27 S. St. Clair St.

American Pi, 41 S. St. Clair St.

Beaute Box, 116 W. Fifth St.

Blind Bob’s, 430 E. Fifth St.

Boston Stoker, 34 W. Second St.

Brim, 464 E. Fifth St.

CADC Art Gallery, 45 S. St. Clair St.

Clash Consignment, 521 E. Fifth St.

Derailed: A Hair Salon, 506 1/2 E. Fifth St.

The Flying Pizza, 223 N. Main St.

Green Baby, 31 S. St. Clair St.

Lily’s Bistro, 329 E. Fifth St.

Price Stores, 52 S. Jefferson St.

Riff Raff on the Canal, 130 N. Patterson Blvd.

Sew Dayton, 261 Wayne Ave.

Sherwood Florist, 444 E. Third St.

Spice Paradise, 16 Brown St.

Valeria’s Beauty Center and Day Spa, 21 W. First St.

The Wine Gallery, 5 W. Monument Ave.

“The holidays are a special time downtown, and this event is designed to make our center city even more festive,” said Sandy Gudorf, Downtown Dayton Partnership president. “With so many locally owned businesses located in our downtown, it’s the perfect destination to find unique gifts, enjoy dinner or drinks at a local restaurant, and so much more.”

Dec. 6 First Friday Events

Art & Shopping

• CADC, 45 S. St. Clair St.: Hosting its annual Art Box gift gallery, featuring handmade and one-of-a-kind gift items. Call 313-9883.

• Clash Consignment, 521 E. Fifth St.: Have your photo taken with Santa and his elves. Call 241-9434.

• Color of Energy, 16 Brown St.: (Open until 8 p.m.) Exhibiting new art by Mike Elsass and live painting. Call 266-3491.

• Dayton Art Institute, 456 Belmonte Park North: (Open until 8 p.m.) Showing the exhibits Object of Devotion and A Buckeye Abroad: Frank Wilcox in Paris. Call for cost. 223-4278.

• Dayton Society of Painters and Sculptors, 48 High St.: (Open until 8 p.m.) Hosting a reception for DSPS New Member Invitational. Light refreshments will be served. Call 228-4532.

• Dayton Visual Arts Center 118 N. Jefferson St.: (Open until 8 p.m.) Exhbiting Close to the Edge: Vera Scekic and this year’s ARTtoBUY Holiday Gift Gallery. Both will be open through Dec. 21. Call 224-3822.

• Gallery 510 Fine Art, 508 E. Fifth St.: Bring in your receipt from any other Oregon District business and receive 20 percent off any Gallery 510 Fine Art pashmina/scarf. Free gift wrapping. Call 672-6717.

Retail Stores

• American Pi, 41 S. St.Clair St.: Featuring work by artist ColorBash, a local family business that produces furniture and home accents made from salvaged wood. Also featuring its 12-Hour Annual Sale from 9 a.m. to 9 p.m. on Dec. 6 (excludes artist/consignment items). Call 938-7890.

• Beaute Box, 116 W. Fifth St.: Free makeup lessons and holiday-themed refreshments. Call 903-3165.

• Brim, 464 E. Fifth St.: Featuring gift baskets that include items from local businesses and store gift registries and certificates. Also offering complimentary tea from Ghostlight Coffee and candy canes. Call 222-4287.

• Green Baby, 31 S. St. Clair: Hosting a toy exchange at 6:30 p.m. and accepting donations for Hannah’s Treasure Chest. For every $25 spent on gift cards, receive an additional $5 or for every $50, receive an additional $10. Call 469-8665.

• Found Treasures 4 You, 502 Wayne Ave.: Offering 20 percent off everything in the store. Call 580-8803.

• Omega Music, 318 E. Fifth St.: Bring in a receipt from any Oregon District business and receive 10 percent off your total purchase. Call 275-9949.

• ReCreate, 438 E. Fifth St.: Sale on select items, including new and used instruments, other music-related items, and original artwork. Call 321-3517.

• Sew Dayton, 261 Wayne Ave.: Featuring $1 scrap bags, button bags and vintage patterns, as well as half-off all vintage fabrics. Call 234-7398.

• The Yellow Cab, 700 E. Fourth St. Hosting the annual Handmade Holiday show featuring more than 30 vendors selling art, crafts and other original, handmade items. Mugshots Studios will be set for fun holiday pictures. Alcoholic beverages will be available to purchase.

• Sherwood Florist 444 E. Third St.: Offering 10 percent off all holiday pre-orders and all in-store items. Call 298-3655.

Entertainment

• Don Crawford Plaza in front of Fifth Third Field, 220 N. Patterson Blvd.: The monthly Courteous Mass Ride will meet at 5:30 p.m. This month will be a glow-ride. Dress up your bike with lights, wear glow bracelets or necklaces — anything to make you glow. All tours are free and welcome any skill level.

• Grass Roots Enrichment and Wellness Center, 400 E. Fifth St., Suite C: (Open until 8 p.m.) Featuring artist-of-the-month John Todd, along with activities for families and light refreshments. Call 723-6747

• Salon J Ladner, 37 S. St. Clair St.: Downtown’s newest salon will host the special event “Light Up The Night,” its first after-hours “glow in the dark” styling party focused on giving back to a Dayton charity. The event, held from 6 to 10 p.m., features $10 women’s styling and $5 men’s style or edge up. All proceeds go to AIDS Resource Center Ohio. In addition, Salon J Ladner will offer 20 percent off throughout the month of December to all new customers.
• The Neon, 130 E. Fifth St.: Call 222-SHOW (7469) for films and show times.

• RiverScape MetroPark, MetroParks Ice Rink, 111 E. Monument Ave: Skate under the stars by the Great Miami River at downtown’s outdoor rink. $7 includes admission and skate rental. The park’s concession will be open to purchase hot chocolate and other snacks. Call 278-2607.

• Wiley’s Comedy Niteclub, 101 Pine St.: Featuring comedian Thai Rivera. Show begins at 9 p.m. Tickets are $10 per person. Call 224-5653.

Food and Drink

• Deaf Monty’s Wine, 22 Brown St.: $2 tastings of select wines. Call 225-9463.

• Franco’s Ristorante Italiano, 824 E. Fifth St.: 10 percent off food. Call 222-0204.

• Lily’s Bistro, 329 E. Fifth St.: Offering complimentary holiday cookies to all customers. For every $50 spent on gift cards, receive $5 free. Call 723-7637.

• Lucky’s Taproom and Eatery, 520 E. Fifth St.: Dinner specials and tapping of a firkin of craft beer. Call 222-6800.

• Riff Raff Tavern on the Canal, 130 N. Patterson Blvd.: Drink specials offered throughout the night. Call 361-3131.

• Salar, 400 E. Fifth St.: DJ in the lounge, cigars on the back patio and drink specials starting at 10 p.m. Call 203-3999.

• Smokin’ Bar-B-Que, 200 E. Fifth St.: 10 percent off food. Call 586-9790.

• Thai 9, 11 Brown St.: 15 percent off food. Call 222-3227.

• Uno Chicago Grill, 126 N. Main St.: 10 percent off food. Call 910-8000.

•The Wine Gallery, 5 W. Monument Ave.: Offering wine and appetizer specials and a $10 chair massage from 6 to 9 p.m. Call 224-9463.

Music

• Blind Bob’s, 430 E. Fifth St.: Featuring happy hour from 4 to 8 p.m., $2.50 well drinks, 75 cents off bourbon and other drink specials and live music. Call 938-6405.

• De’Lish Café, 139 N. Main St.: Featuring happy hour from 5 to 10 p.m. and live music during a mix and mingle with downtown business professionals. Call 461-2233.

• Dublin Pub, 300 Wayne Ave.: Featuring happy hour until 6 p.m., a performance by the Miami Valley Pipe and Drum group starting at 6 p.m., and live music starting at 9 p.m. Call 224-7822.

• Gilly’s, 132 S. Jefferson St.: Old Skool Groove Night from 8 p.m. to midnight. Call 228-8414.

• Jay’s Seafood, 225 E. Sixth St.: Live music by Puzzle of Light at 9 p.m. Call 222-2892.

• Oregon Express, 336 E. Fifth St.: Featuring half-price pizza from 4 to 8 p.m., Linda Prevo and Friends from 5-8 p.m., and the Eric Jerardi Band starting at 9:30 p.m. Call 223-9205.

First Friday is presented by the Downtown Dayton Partnership with support from the Oregon District Business Association and Rev. Cool’s “Around the Fringe” show that airs on Fridays from 8 p.m. to midnight on WYSO-FM 91.3. The Downtown Dayton Partnership’s website has a complete list of downtown’s arts and cultural amenities, as well as a dining guide, parking map and much more. Download the Find It Downtown mobile search tool for smartphones at http://mobile.downtowndayton.org.

Downtown Businesses to Participate in Small Business Saturday

November 24, 2013 By Dayton937 1 Comment

Brim is one of the downtown stores that will participate in Small Business Saturday.

Saturday, Nov. 30, is Small Business Saturday, and 18 downtown businesses will participate. Small Business Saturday is observed the Saturday after Thanksgiving, and is designed to encourage holiday shoppers to patronize small, local brick-and-mortar businesses.

“Downtown Dayton is home to one of the largest collections of independent retailers in the region,” said Amelia O’Dowd, owner of Brim in the Oregon District, who helped organize this year’s event downtown. “In addition to great shopping, restaurants and bars will be offering gift certificates in addition to being open for lunch and dinner, and such businesses as wellness/yoga studios and salons will be offering gift certificates in addition to merchandise.”

The Downtown Dayton Partnership’s website, www.downtowndayton.org, has a complete list of downtown businesses, as well as a list of business resources, arts and cultural amenities, a dining guide, parking map, and much more. Follow the Downtown Dayton Partnership on Facebook to keep up with downtown events and news. Smartphone users can find places, events, parking and more with Find It Downtown Mobile: mobile.downtowndayton.org.

This year’s participating businesses are:

Bonnett’s Books, 502 E. Fifth St.

BRIM, 464 E. Fifth St.

Clash Consignment Co., 521 E. Fifth St.

Derailed: A Hair Salon, 506 ½ E. Fifth St.

Feathers Vintage, 440 E. Fifth St.

Found Treasures 4 You, 502 Wayne Ave.

Gallery 510 Fine Art, 508 E. Fifth St.

Ghostlight Coffee, 1201 Wayne Ave.

Grass Roots Enrichment & Wellness Center, 400 E. Fifth St., Suite C

Green Baby, 31 S. St. Clair St.

Hicks’ Barber Shop, 11 Brown St.

Lily’s Bistro, 329 E. Fifth St.

Lucky’s Taproom, 520 E. Fifth St.

Practice Yoga, 504 E. Fifth St.

The Record Gallery, 438 E. Fifth St.

ReCreate, 438 E. Fifth St.

Sew Dayton, 261 Wayne Ave.

Spice Paradise, 8 Brown St.

Sterling Studio, 511 E. Fifth St.

Welcoming More Brew Goodness To Our Community – Eudora Brewing Company

November 11, 2013 By Brian Petro 1 Comment

Welcome to the community Eudora Brewing!

Eudora, a nymph from Greek mythology, is a bringer of water. She is part of a larger group called the Hyades, daughters of Atlas and nicknamed “the Rainy ones”. Their brother, Hyas, was killed in a hunting accident, and their tears became the rain. They were afterwards turned into a cluster of stars that we can still see in the head of Taurus, also called the Hyades. The water that they bring is one of the four critical ingredients in beer, along with yeast, hops, and barley. The owner and head brewer of the soon-to-open Eudora Brewing Company, Neil Chabut, knows the importance of water to the brewing process, and has integrated water awareness, and a few other surprises, into the fabric of the business.

Neil has been brewing his own beer for over three years, but it was not until about a year ago that he started considering starting his own brewery. He did his research, working at Brewtensils and learning the craft there while speaking to other breweries in the area. He also spoke to many of the other developing breweries in the area, learning about the business side of it and elements he needed to consider as he was going to go into business for himself.

The building itself, located at 4716 Wilmington Pike in Kettering, is very intimate. The brewing vats are in clear view from wherever you are sitting in the room. The brewery offers its five beers that they brew on site, as well as some seasonal beers that will be developed as the business moves forward. The beers they are initially offering are their year round beers:

Sundowner Blonde: This is a very refreshing, lightly flavored beer. It has a hint of summer mixed into the caramel undertones.
Boomerang IPA: This National Homebrew Competition finalist beer has all the hops you could possibly want, and then some. The hoppiness hides some other nice spice notes, offering a great flavor even if you do not like aggressive IPAs.
Bee’s Knees Honey APA: A balance between the Blonde and the IPA. The honey adds a light sweetness, and the hops in the pale ale add some bite. A delightful beer from start to finish.
Mother Fuggle Brown Ale: A tasty, well roasted brown ale. It has a combination of nutty, chocolately, and roasted flavors that make this a complex and flavorful ale.
Tunderball Oatmeal Stout: Deep, dark, roasted, smooth excellence. Oatmeal adds some thickness, and the dark chocolate flavor does the rest.

A little something for everyone…which will you try first?

They sell flights of the beers they have on tap, as well as growlers so you can take home your favorites. They are currently working on the ability to offer customers the opportunity to brew their own Eudora beer recipes in five to ten gallon batches. It is still a few months away, but Neil is looking forward to offering some hands on learning AND the chance to take home and enjoy beer you created! The initial food offering is going to be light snacks and hot dogs, but Neil is looking to partner with local food trucks while working on building out their kitchen offerings.

Helping local brewers and looking to work with local businesses are not the only ways Eudora is looking to give back to the community. They are also a partner with charity:water, an organization that is working hard to bring clean water to the ends of the earth.Three percent of all profits at Eudora will be going to this charity, and they use all of that money to fund their efforts. Neil knows that water is the biggest ingredient in beer, and that they can make sure some of the beer we enjoy brings water to people that need it.

The Eudora Brewing Company is looking to become another of the big stars in the Dayton brewing scene. Their pro-community attitude and warm atmosphere are going to go a long way to making this a great place to stop for a beer in Kettering. The real draw is going to be the incredible beers Eudora Brewing Company will be creating. Neil has already proven he can make beers that earn national recognition. Starting at the grand opening on November 15^th and 16^th, from 4 to 11 PM, Dayton is going to get an incredible taste of what one person can do with all the water the Hyades are raining down on us. Go out and welcome them!

: Eudora also supports charity:water, helping people get drinkable water.

: All of the vats are out where anyone can see the magic happening.

: A little something for everyone!