The distinct Urban Artifact art style is a combination of constraints. Most all of our label artwork starts out with a beer name and style concept. From there, it’s a visual ideation, which is a blend of research, doodling, and discussing what the character or “artifact” is supposed to represent.
Big news! We are fermenting a beer that is a first in the annals of brewing history: It is being made from yeast that is approximately 150 years old, “wild caught” from a wooden fermenting tank miraculously preserved in a long-forgotten lagering cellar. It was recently discovered in Cincinnati.
Fruit beers! The best beers if you ask us. The blending of refined country fruit wines and beer elevated to another level with wild cultures and natural acidity.
In 2017 we…
– Produced 94 packaged beers, including 32 unique Midwest Fruit Tart variants.
– Used over 75,000 pounds of fresh fruit in our beers *.
– Hosted 881 musicians or music groups. Our most frequent performer was the Blue Wisp Big Band at 52 times (every Wednesday).
Spontaneous fermentation was a new concept for me when I interviewed for the available brewer position at Urban Artifact in 2015. By the first warm spring day of that year, we had already collected and pasteurized over 100 jars of unfermented wort with the intention of leaving them open overnight in as many locations.
Oktoberfest 2017 heralds the launch of a project nearly a year in the making: Tricorne, a Tart Pawpaw New England India Pale Ale (or TPNEIPA). Tricorne is a collaborative effort between ourselves at Urban Artifact and the fantastic team of the Cincinnati Samuel Adams production brewery.
Collaborations are not a new concept for craft breweries. The first credited brewery collaboration joined Avery and Russian River back in 2006 in lieu of a potential lawsuit. The reasons for breweries to participate in a collaboration range from innovation, marketing, and community engagement.
Some of our beer names take a long time to decide on. Some are quick suggestions and unanimous approval. Some take some deliberation on the meaning of the words and how they’ll get mentally tied back to the presentation of the beer – to consumers, to retailers, and to distributors.
The history of the Urban Artifact brand isn’t that old, but there are many nuances that might be interesting to people not involved in the process. Honestly, I’m not sure if these details are unique, as I have only been responsible for helping one brewery stretch into existence.
Let’s cut to the chase before the digression begins. Simply put, the Midwest Fruit Tart Ale is a style defined by a few key factors: intense real fruit flavor and aroma which is balanced by a moderate to high clean lactic acidity, moderate to high level of alcohol, and a malt profile designed to…
Brettanomyces. Lactobacillus. Pediococcus. Saccharomyces. Micro-organisms not often found in beer, at least not since Louis Pasteur made his remarkable (albeit controversial) discovery on April 20th, 1862 which confirmed the germ theory that microorganisms caused spoilage in wine, beer and milk, and earned him a permanent pipeline of beer direct to his house from a local English brewery.