Brickway Brewing & Distillery - Oktoberfest

This Oktoberfest-style märzenbier pours a medium amber hue with good clarity and a head of light beige foam. On the nose, we get some pleasant lightly caramelized bready notes conjuring biscuit and graham cracker, all adorned with subtle noble-esque hop touches bringing hints of grassy and lightly floral spice. In the flavor, there’s a wonderful malt expression with prominent toasted bread impressions with a backing touch of residual malt sweetness. Look for this brew to remain well-balanced from start to finish – as we expect for this style of lager – with moderate hop bitterness keeping this fairly dry despite the rich malty notes, and some herbal-spicy hop tones also adding some contrasting interest to the toasty bread character. For pairing options, we’re looking toward bready dishes for a complement, such as chicken pies or even pizza & calzones, in addition to grilled sausages, pork chops, and root veggies. Cheers!

Opened in December 2013, Omaha’s Brickway Brewery & Distillery was founded by Zac Triemert, who was no stranger to the craft brewing scene. A founder and former president of the nearby Lucky Bucket Brewery (which we’re also featuring this month), Triemert decided to turn his attention to a new venture with his fiancée, Holly Mulkins. The pair chose to locate their new business in downtown Omaha’s Old Market area, famed for its cobblestone streets and old brick buildings which house numerous art galleries, restaurants, and bars. Though originally known as “Borgata,” the duo chose to change the business’s name after hearing of possible legal action coming their way from the Atlantic City resort of the same name. We like their choice of “Brickway” to honor and reflect the historic district the company calls home.

With a masters degree in brewing and distilling from Edinburgh, Scotland’s world famous brewing school at Heriot-Watt University, it’s no surprise Triemert is pursuing a vision for a dual brewery/distillery, especially considering Omaha had a rich distilling industry prior to Prohibition wiping it out. The similarities between brewing and distilling lead to a lot of synergies, and we’re honestly a little surprised more brewers don’t embrace craft distilling as a complementary business. Brickway’s tasting room embodies this, serving their own handcrafted beers and whisky, and, of course, cocktails – some of which are made with beer. For more info about the brewery and scheduled tours, visit their website at www.drinkbrickway.com.