​Brew Review: ​One Collaboration, Two Brews — Land-Grant & Seventh Son

Located about 3.5 miles apart, Seventh Son Brewing and Land-Grant Brewing are more than just two breweries in Columbus, Ohio. Sure, they are competing in the same market for market share and consumer attention, but the nature of the business makes the two facilities and its employees have a kinship.

In 2017, the two breweries began a seasonal collaboration called Sports + Jorts, a fruited Gose. Instead of one brewery brewing at another for one release, each created a Gose and fruited it a bit different to release at each facility.

Each batch followed the same recipe and processes but utilized different fruit additions at each location. Nods to a couple of the breweries’ favorite non-alcoholic refreshments, Land-Grant used Lemon and Lime (think Gatorade) while Seventh Son infused their rendition with Guava and Passionfruit (akin to a LaCroix).

“Sports + Jorts is fun because it came out of an organic friendship between members of the two breweries,” said Seventh Son owner Collin Castore and Brewmaster Colin Vent. “The organic nature of it makes it easy to find new angles [of marketing].”

Each brewery has stepped up the promo events each year and tied in a local music charity called WAVE for 2019.

“It gets everyone thinking outside the box and gets some built-in promotion between the two breweries as well,” the Seventh Son team said. “Everyone knows that the craft consumer loves something new and different as well.”

When it comes to technical aspects and replicating each beer at its base, ​the breweries didn’t stress ​too much ​about making the same base recipe,​ instead they decided to each make a kettle sour with fruit.

​”​The two beers are referential, without being identical​,” they said.​

1 Comment

  1. The simplest answer is that liquid malt extract is concentrated brewers wort. Wort is the name brewers give to the sugary liquid that is fermented to produce beer. Producers of liquid extract will typically mash in exactly the same way as a brewer, utilising the same raw materials, equipment and processes, the only difference is that rather than take the wort and ferment it, as a brewer would do, an extract producer concentrates the wort by vacuum evaporation.

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