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Urban Artifact Artwork and Branding Process

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.

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Missing Linck

Thanks to local historian, Michael Morgan, and the video production team at 7/79, you can watch our amazing yeast discovery and resurrection tale here:

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We’re Re-animating Beer from Century-Old Yeast

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.

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Fruit Beers, Caveat Emptor

The world of fruit beer is filled with misnomers, misogyny, and misconceptions. Fruit is the ever trendy thing, especially in sour beers and the New England IPA trend (specifically “Milkshake” IPAs). However, not all fruit beer is created equal!

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Our Vocoder Variant Release Event is happening next Saturday Feb 22 from 11am-3pm! S…

2017 Urban Artifact review

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).

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Spontaneous Fermentation

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.

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Seasonal Goses

A key piece of the Urban Artifact brand is our four primary seasonal goses. The strategy of having a fixed seasonal beer selection was decided at the very beginning by the ownership team.

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Tricorne – Tart Pawpaw NEIPA

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.

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Spent Grain

Spent grain for almost every craft brewer is more of a hassle than a value-added side stream. More waste and refuse, rather than protein rich fiber source.

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Purposeful Collaboration

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.

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Finn Name and Design History

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.

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What is a “Midwest Fruit Tart” Ale?

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…

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Beer: Food or Poison

Of late, I’ve been surprised at how frequently I’ve been told that beer, or any alcohol for that matter, is a poison. In some regards, I am impressed that the general understanding of human metabolism has reached a level..

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Beer Fast

Forty-six days. Forty-six days is the length of the Lenten Season this year. For most of us, that means nothing. It is simply a time where perhaps the most devout person you know only eats fish on Fridays.

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Intro to Yeast

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.

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