Dayton-based Warped Wing Brewing Co. is opening a special barrel-aging facility, test pilot brewery and taproom/restaurant in downtown Springboro.
The grand opening is slated for 11 a.m. Saturday, Aug. 29.
The 20,000-square-foot Warped Wing Barrel Room & Smokery, located at the Wright Station development at the corner of Central Avenue and Main Street, features a taproom, outdoor biergarten, event space and an area dedicated to aging more than 400 barrels of beer. It will also feature a small-scale brewery that will allow Warped Wing to offer unique and tester beers.
“The pilot brewing system will give us endless opportunities to experiment with new beer styles and flavor profiles” says Nick Bowman, co-founder and VP of sales and marketing.
Warped Wing Barrel Room & Smokery will have bottled and draft barrel-aged beers, as well as the Warped Wing portfolio of IPAs, stouts and lagers to drink on-site or purchase to go.
The “smokery” part of the name comes from the restaurant portion of the establishment, helmed by Culinary Director Erin O ‘Neill. According a release, the menu will have a “major focus on smoked meat/food items and many of the dishes will feature Warped Wing beers as ingredients.”
If you don’t care for beer, they also offer cider, wine and a spirit menu along with housemade craft sodas.
For die-hard beer fans, the brewery is developing a special Barrel Club Reserve membership, which “will allow members to get up-close, hands-on tour experiences, exclusive tastings and first offering purchases of extremely limited bottles,” says a release.
“A lot of our beers rest in wood for up to a year or longer,” says Bowman. “We are excited to share this process and experience with our customers. The Barrel Room & Smokery will take beer to a new level and will change the way people perceive and interact with beer. That is what I’m most excited about.”
Current hours of operation are slated to be 11 a.m.-10 p.m. Monday-Thursday and Sunday; and 11 a.m.-midnight Friday and Saturday.
For more info, visit facebook.com/warpedwingbarrelroomandsmokery.
This article appears in The Burger Issue 2020.