Currently On Tap
Chef Kayla's Old Fashioned Brut IPA
Collaboration with Arnold’s Bar and Grill and their head chef Kayla Robison. Brut IPA w/ oranges, orange zest, blood oranges and cherries.
6.8% abv.
PRE-PRO LAGER
This beer is dedicated to the pre-prohibition Cincinnati brewers that helped lay the foundation for Cincy’s thriving brewery scene.
5% abv.
Peach Pineapple Ginger Berliner
A fan favorite of our sour kettle series. Unique, fruity, tart all in one glass.
3.2% abv.
TEAM FIONA: HIPPO PARTY
Team Fiona IPA w/ Key Limes added.
5.8% abv.
Apple Pie Cider
It’s simple: This cider is as good as it sounds. It also packs some serious firepower.
8.4% abv.
Orange Mocha Frappuccinos!!
For a pick me up, grab a pint of this Milkshake IPA with chocolate, orange and coffee!
6.8% abv.
Kolsch
Light with subtle spicy hop characteristics.
5.3% abv.
CHICKOW!
Double Brown Ale brewed with hazelnuts. Chickow! is a well-decorated ale boasting hundreds of variants and imitators.
10% abv.
Hello My Passionfruit
Kettle Sour w/ Passionfruit.
4.3% abv.
Kill Hops 4.0
NE IPA with Mosaic, Centennial, African Queen and Summer Hops.
6% abv.
Resilience IPA
100% of the proceeds from this beer are being donated to Sierra Nevada Camp Fire Relief Fund.
6.9% abv.
Sundae
Oatmeal sweet stout brewed with chocolate, vanilla and strawberry added.
6% abv.
Team Fiona
New England style IPA brewed with Citra & Centennial hops. Named after none other than the world’s favorite hippo.
5.8% abv.
English Mild
Experimental batch from our pilot brewer, Allen. Hopped with East Kent Golding hops
4.3% abv.
562 Lateral
Sweet Oatmeal stout named after a local Cincinnati freeway that never gets backed up. Just Like all the other Cincy freeways.
5% abv.
Serenity Brau!
Vienna Style lager, and an absolute must try! Light and delicious ale, very drinkable.
4.7% abv.
OUR STORY
HISTORY OF LISTERMANN BREWING
1991
Listermann Brewing was founded by husband and wife Dan and Sue Listermann. Dan began manufacturing home brew parts and shipping them throughout the country. This was done at the Hamilton County Business Center (which is visible out of the front doors of the tap room).
1995
Our current building was purchased and the home brew store opened. This home brew shop is still on premises today (although in a different location).
2008
A 2 BBL brew house was purchased by Dan from a cold call he received from someone looking to sell one. The brewery opens its doors, with 2 2 BBL fermenters seen in the background of the picture above.
2014
Nutcase Peanut Butter Porter wins a bronze medal at GABF
2015
Chickow! wins a silver medal at FoBAB (Festival of Wood and Barrel Aged Beers)
2016
Barrel aged Chickow! wins a gold medal at FoBAB and also wins Best in Show
2017
Brandy Barrel aged Chickow! wins a gold medal at FoBAB and runner up for Best in Show
THE FULL, UNABRIDGED STORY STRAIGHT FROM DAN. THIS STORY IS MORE FUN IF YOU READ IT WITH A BEER IN HAND WHILE WEARING A MONOCLE!:
In the spring of 1973, I was an engineering student at Miami University in Oxford, Ohio and walked into a drug store noticing a beer making kit on a shelf. Beer making was still illegal then. The kit had a pound of crushed malt, a one ounce bag of leaf hops and instructions, which told me to boil the malt, hops and 5 pounds of sugar in five gallons of water for an hour. I was then to remove the solids and cool the liquid and pour it into a new plastic garbage can with a packet of bread yeast.
The covered garbage can was to be put into a cool place for at least a week to ferment. I bought a “bottling hydrometer” which had a big red “B” on it at a certain point that told you it was time to bottle. The time came and I bottled it all in quart beer bottles adding some sugar in each before capping with my great grandfather’s capper. After a week I opened one which proceeded to squirt about half of it around the room. It tasted bad, real bad, not at all like any beer I had ever had. A friend, known to be able to ingest anything, actually choked down a whole quart. Thinking that I had made a beginners mistake, I did it again with worse results. Then I switched to extract (Pabst Blue Ribbon Extract – only meant for cooking, you know), with equally bad results. Two more times and then I quit. Most of the “beer” went into the frat’s fire extinguishers. It foamed wonderfully and smelled really bad. Fast forward to 1988, my college roommate Brian Johnson called me and suggested we try to make beer again. I said “Johnson . . . .” but he assured me that things had gotten better.
