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Production will ramp up in November, and some of the gypsy brewer’s first beers — a Brett-fermented IPA, Salty Saison, Traditional-Mix fermentation Saison, Session Pale Ale and Baltic Porter — are scheduled to make their debut in Dayton and Columbus area taprooms later this fall, Coates said.
Coates, who has been brewing beer since 2008 and has worked at Dayton Beer Company since its early days, is joined by Luke Sherrill, formerly of Dayton and now of Columbus, and Columbus resident Peter Steffes in the venture. Collectively, the three have more than a decade of brewing and craft beer industry experience, according to a release.
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Sherrill is currently completing a Master Brewer Program at the Seibel Institute in Chicago. Steffes works in research and development at a major international food company and has a background and knowledge of wild yeast and bacteria. Coates has a business degree in addition to his brewing background.
“We’ve had an aspiration to do this all along,” Coates told this news organization this morning in a phone interview. “Now’s a perfect time. We want to get going.”
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The trio will utilize space and equipment of various breweries to produce and package their beer, just as other "gypsy brewers" such as Dayton-connected "Nowhere in Particular" does.
Dérive’s first two public offerings will debut at this year’s Festival of Barrel Aged Beers in Chicago in November, and at
the Big Beers and Barely Wines Beer Fest event in Dayton on Nov. 11, the brewery's founders said.
To keep tabs on the new gypsy brewery's progress, check out its Facebook page.
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