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The beer is 9.9 percent alcohol by volume and measures 80 IBUs (International Bitterness Units), utilizing Cashmere, Mosaic and Simcoe hops, Fortney said. He said the overwhelming popularity of IPAs — “especially hazy, fruit-forward, juicy, aromatic, New England-style IPAs” — nudged him toward brewing the beer.
“It’s something quite special,” Fortney said. “It smells like ripe papaya and mango.”
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For FigLeaf’s one-year anniversary on Oct. 14, the brewery will unveil a Belgian Quad re-fermented on Plums and brewed specifically for the birthday celebration. “And we’ll be tapping a few select kegs that we have stored,” Fortney said. The anniversary party begins at noon on Oct. 14,
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Last month, FigLeaf signed an agreement with Cincinnati-based craft beer distributor Cavalier Distributing to distribute several of its brews throughout the Buckeye state. The brews — which include FigLeaf's Basmati Cream Ale, Pride of Cin-Day English Pale Ale, Ponderous Porter, and Iso-Trope IPA — are being offered in draft form. The brewery has not started bottling or canning for retail distribution yet.
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Other co-founders of FigLeaf Brewing Co. — which opened in 2016 at — are Brian Yavorsky, Andy Allgeyer, and Rich and Tasha Brown.
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Fortney served as brewer at Warped Wing Brewing Company in downtown Dayton; Yavorsky was one of the original co-founders of Star City Brewing in Miamisburg.
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