![]() ![]() He said, “If you want to stick around after you graduate, you can be the brewer.” I said, “You should look into O’Hooley’s.” Six months later, he got it. There hadn’t been any beer brewed there in about a year. At that point, O’Hooley’s was going under. I knew that he was interested in getting into the bar business. KG: And then you met your co-founder, Art?īC: Art and I were friends and I started to share my homebrew with him. I’d already been buying magazines and getting into the scene but I finally started homebrewing myself. I actually started working there when I was 21, and the guy who was brewing there had opened up a homebrew shop. We met Clark at his Athens, Ohio brewpub to talk about barrel-aging, collaborations, and the difference between American and English-style Barleywines.īrad Clark: I was going to school here in Athens at Ohio University, and I got into homebrewing because I was drinking at a local bar and brewery called O’Hooley’s. ![]() But perhaps most importantly, he has a team that loves beer - in his words, the team “wants to make beer and die together.” ![]() He also holds brewing degree from the esteemed Siebel Institute in Chicago, Illinois. In comparison to the newest generation of hip brewers, who founded their breweries only two or three years ago, he’s an old hat. If Clark’s path seems strange, consider the fact that he’s had over a decade to perfect his craft. Twelve years later, he’s the co-founder of Jackie O’s Pub and Brewery in Athens, Ohio, one of the greatest producers of barrel-aged stouts and sours in the country. Getting a poem put on the fridge, and then publishing a book. It’s the equivalent of playing Operation and then moving to heart surgery. Until Brad Clark made his first professional batch of beer on a seven-barrel system, he’d only ever brewed using extract malt. ![]()
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