Beer Bucket ist

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We all have a bucket list of things we want to do and see: The Grand
Canyon, Ireland, skydiving, attending the Super Bowl, drinking
Guinness in Dublin at a pub James Joyce used to frequent.

You get the picture.

But what beers should be on a bucket list?

We posed the question to several Cincinnati brewers in honor of
Cincinnati Beer Week. Here’s what they said:

Bret Kollman Baker, chief of brewing operations at Urban Artifact:
“Ideally, a vintage bottle from 1929 of Park, Davis & Co. Laudanum
Tincture No. 23.”

Blake Horsburgh, brewmaster at Fifty West: “A couple of years ago, you
would have been hard-pressed to get a straight answer out of me. But
recently I think I've settled on a beer worth determining as my
favorite/bucket list beer: Orval. Orval is widely available — in the
right places. And it's wildly esoteric, too. I have come to love the
beer, the bottle, the label, the history and the idea of this beer in
its entirety.”

Mitch Dougherty, head brewer at Ei8ht Ball: “I drink what finds me. I
don’t really seek beers out. If I see one that raises my eyebrows — a
good eyebrow raise or a bad eyebrow raise — I want to try it to see
how they use those ingredients. It makes you think, and I got into
beer because it makes me think.”

Scott LaFollette, owner of Blank Slate: “It’s not so much a specific
beer as it is an experience. I would love to drink a Kolsch in
Cologne, an Oktoberfest at Oktoberfest, a traditional cask beer from a
traditional cask engine in England, or Westvleteren 12 at the abbey.
It’s a nice experience to be able to drink beer at the place where it
comes from originally.”

Nikki Farewell with Consecration by Russian River.
Jason Brewer, head of marketing at Listermann: “Drinking this beer on
my wedding day with this gorgeous woman.” (The beer is Consecration by
Russian River, and the woman is Nikki Farewell. The two plan to wed
next summer.)

Kevin Moreland, head brewer at Taft’s Ale House: “I believe in the Old
World methods of brewing. The history of rauch, or smoked beers, is to
roast malt over an open flame. All beer used to have a smoky flavor to
it because of this. At Schlenkerla in Bamberg, Germany, they do the
process true to this day. I’d like the experience to learn that
process and have a beer from there. Hopefully, I get that chance

Eric Baumann, vice president of brewing at Christian Moerlein,
answered in the same vein: “My bucket list beer experience would be to
brew a batch at Brauerei Schlenkerla in Bamberg, Germany. Schlenkerla
has been around since 1678 and specializes in smoke — rauch — brews.
This would embody my true love for brewing tradition and German

Mike Dewey, owner of Mt. Carmel: “I’ve never traveled abroad. I’d like
to spend some time in Germany and experience the beer culture outside
the U.S. I think it would be neat to have the perspective of what
that’s like and be nice to step back and see things from a different

Drinking Guinness straight from the source is my bucket-list beer.
Guinness is where my beer adventures started, long before the craft
scene took off here or anywhere else stateside. Also, on my mother’s
side, my people are Scots-Irish, and I’ve long felt a connection to
the old country, as many Irish-Americans do. Add in that my favorite
authors tend to be from Ireland — Joyce and Yeats — or write about
Irish characters — Kevin Hearne, Leon Uris — and toasting them with a
pint of plain right from the source seems to be the best way to honor
my heritage and my heroes.

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