Morgan said this is the first year local breweries decided to brew some of the winning recipes commercially and serve the beers in their tasting rooms.
“It fits with the way craft beer has been developing in Dayton,” Morgan said. “Many local Dayton brewers got their start homebrewing, and Dayton is fortunate to have local breweries that embrace their roots. Not only do they support and encourage homebrewers, but they are also willing to help homebrewers live their dreams.”
The beers that were selected for commercial brewing include:
• “Ghostbuster,” a Russian Imperial Stout brewed with ghost peppers by James Scofield, and which will be brewed by Toxic Brew Co. in Dayton’s Oregon District.
• Euro Sipper, a Belgian Pale Ale brewed by Eric Dye, which will be brewed by Fifth Street Brewpub in Dayton.
• A German Pils, made by Michael Wilcox, that will be brewed commercially by Yellow Springs Brewery.
Scofield, who brewed his category-winning stout with ghost chile peppers grown in his Washington Twp. back yard, said it “was very humbling” to learn his beer had been honored and selected bor professional brewing. Scofield had another winning entry with a dark mild ale.
“It was very humbling,” Scofield said. “All of the members of our club are very passionate about what they do.”
A Sour Blonde ale aged on red and black raspberries and made by Ashley Whitney-Rawls captured “Best of Show,” and a Blonde Ale made by J. Scott Thompson won a “Best of DRAFT” designation.
Morgan said the breweries’ involvement “says a lot about the ways in which local breweries and homebrewers can work together to keep craft beer exciting and interesting.”
About the Author
