Ranked alongside grocery store brands Goose Island and Dogfish Head, most wouldn’t expect one of the world’s top breweries to be crafting beer in a basement.
That is exactly why Jackie O’s Pub and Brewery, 25 W. Union St., plans to expand to over three times its current production, Brewmaster Brad Clark said.
“We have been maxed out here for a number of years,” Clark said. “We can’t expand any more (in our current location). The next step is to build a bigger brewery.”
Ratebeer.com recently ranked Jackie O’s No. 56 in its yearly ranking of the world’s top breweries — an 18-spot jump from last year that is a hallmark of the pub’s increasing popularity.
“We have expanded the brewery previously and we just can’t keep up with the demand,” owner Art Oestrike said. “Usually by the end of spring quarter we are down to only two or three of our beers left on tap.”
With such high demand, Oestrike decided to spend about $250,000 to expand the pub’s brewing capacity and purchased the “cheese barn,” 25 Campbell St., behind the Sonic on Stimson Avenue, Clark said.
Clark, who has been the brewmaster since June 2006, said the expansion will increase the brewery’s capacity from seven barrels to 20 and seven fermenters to 40.
“We want to provide a lot more beer to our current area,” Clark said. “We will now be brewing year round at the new production site.”
While a new production facility is being set up, Jackie O’s will still be operating in the same fashion until the new facility begins production, he added.
“One thing I want to make clear is that we will operate the same for the time being,” Clark said. “Most of the stuff won’t be ready until late May or early June. Hopefully we are pumping out finished product from there in late July.”
Clark will serve as brewmaster of the new production site and Sean White, who Clark has been trying to bring back to Athens for two years, will take over his role as pub brewer.
White, an Athens native who was the pub brewer at Alameda Brewhouse in Portland as well as the president of the New York City Homebrewers Guild, said he is looking forward to the opportunities to experiment.
“The one thing I know we would both like to see more of is Belgian-inspired saisons and beers in that family,” said White. “I can tell from talking to Brad (Clark) and Art (Oestrike) that it matters to them that the beer is excellent, not just that it sells. And that’s how I feel too, so it’s a great match.”
Though Oestrike said the brewery will only sell kegs when the new production plant first opens, Jackie O’s is planning on eventually purchasing a bottling or canning system.
“That’s how we typically consume alcoholic beverages,” said Oestrike. “If you want to end up in people’s homes you have to have bottles or cans.”
Clark said Marietta, Logan, and Columbus will be the first places to receive Jackie O’s beer, though Clark said he is well aware of the demand for the craft beers outside of Southeast Ohio.
“Maybe we will end up expanding to Cincinnati, Dayton, and eventually Cleveland,” Clark said. “Gotta make sure we have enough beer though to do that as they like to drink a lot up north.”
Oestrike is eager to see the results of the impending expansion and has many questions that he knows cannot be answered yet.
“There are a lot of unknowns. I have tons of confidence in our product and people, but I know a ton of stuff I’m not expecting will hit us. It takes time to build up your creature,” Oestrike said.
With talk of expansion buzzing around the bar, Oestrike said many people have asked if he plans on opening a new bar. Though he said he has considered it, it is something that won’t happen soon but could come to fruition sometime in the future.
“I could see (a new location), but I don’t want the headaches. It’s a ton of work and it’s hard to find people and train them,” Oestrike said. “If you’re not able to be there hands-on, shit’s going to hit the fan.”
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