Tap and Screw: Plans for new West Side brewery come to light

CINCINNATI -- A new brewery will soon be rising up on Cincinnati’s West Side.

The team behind the new Tap and Screw Brewery announced their plans to the world Tuesday.

The new microbrewery will take over the space currently inhabited by Tom & Jerry’s Sports bar at 5060 Crookshank Rd.

The brewery will include a 7-barrel electric brewhouse, and three 15 bbl fermenters with a 15 bbl brite tank. The brewery will take the place of what was formally the club’s dance floor.

The team said they are planning for expansion and will have room for refrigeration and more fermenters.

According to the group’s Facebook page and website , the management team will include Elder High School alum Adam Lorenz as brew master, Tom Lorenz as assistant brew master and operations manager, and Chuck Fritsch as general manager.

Fritsch said Tom and Jerry Lorenz own the restaurant and started talking about creating a microbrewery about six months ago. Adam Lorenz is Tom Lorenz son and has been a homebrewer for 10 years.

The group said the brewery’s name is a nod to the old Cincinnati Screw and Tap Company, which was the original name of Cincinnati Milacron. It’s also an homage to Cincinnati’s wine history.

Fritsch said the brewery is something “the West Side hasn’t seen yet.”

They hope to have three beers on tap to start, with a fourth coming shortly thereafter. Eventually they plan on having six beers on tap at any given time.

“We just want people on the West Side to have a place to have good local beer, fresh food and good times,” Fritsch said.

Fritsch said they hope to match the local wines and beers they serve with what beers they make themselves. They hope to have their brewery license in about eight weeks.

The team said on their website that they have funding in place and that equipment has been ordered. If permits are approved soon, and equipment and construction is on schedule, the team said they could start serving as early as September.

The rebranding and brewery will mostly be self-funded among the family, but may include future outside investment. All the equipment is bought and paid for and will be delivered in August.

Fritsch said they hope to distribute eventually but most of the beer will be sold on premise.

“One of the things we don’t want to do is grow too fast,” Fritsch. “The idea is to be able to be serve the community we’re in and make sure our locals can get served.”

Fritsch and his kitchen manager are working on a new menu with a focus on fresh products and locally sourced ingredients. They are particularly proud of their self-created goetta balls and chilis.

In addition to brewing their own beer, they will also make use of a full liquor license. The organizers said they plan on serving other craft beers, local wines and a full selection of liquor.

Fritsch has been working in the restaurant industry for about 15 years. Adam has worked in the industry since 2010.

They will be hiring more staff as they get closer to completion.

For more beer stories go to wcpo.com/beer .

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