Going green brews profit at Great Lakes Brewing Co.
By Cynthia Schuster-Eakin
Insights
Published Sept. 3, 2008

Businesses do not have to sacrifice profitability in order to have a social and environmental conscience.

That is the message that Rocky River brothers Dan and Pat Conway, owners of Great Lakes Brewing Company, want to get across to corporate America.

The Conways do business according to what they call the Triple Bottom Line, striving “to engage in economic, social and environmental practices that achieve a sustainable, yet profitable business.” Current brewery projects include the exploration of alternative fuels, recycling, vermicomposting and organic gardening and energy efficiency.

Anyone who doubts the financial success of the Conway brothers’ environmentally friendly ways should have been on hand at the brewery last Monday night to witness the installation of six more giant fermentation tanks in the brewery brewhouse. The tanks were transported to the Ohio City brewery by semi trucks from Oregon. They will give Great Lakes Brewing the capacity to up their beer production from 65,000 barrels last year to 85,000 barrels, serving Ohio and eight additional states.

Pat Conway said Great Lakes is a varietal brewery, with 45 percent of its production dedicated to its top seller, Dortmunder Gold. The brewery recently released an Imperial Dortmunder, for sale in limited edition four-packs, to celebrate its twentieth anniversary. The bolder, fuller-bodied version of the flagship Dortmunder Lager is balanced between malt sweetness and dry hop flavors, slightly darker and color and richer in finish, Conway said.

He noted that production has already begun on the company’s popular Christmas Ale. “We have to start brewing now and stockpiling the beer to keep up with the demand,” he explained. “We increased production of Christmas Ale by 35 percent last year and still ran out before the holidays. We will increase that by another 35 percent this year.”

Great Lakes Brewing Company is having a series of customer appreciation events leading up to its Sept. 6 anniversary. Visit www.greatlakesbrewing.com for details.

An Aug. 26 Brewmaster’s Dinner celebrated the brewpub’s menu specialties over the years. The monthly Brewmaster’s Dinners showcase the brewery’s award-winning beers paired with seasonal food items. Guests get a tour of the brewery prior to the meal.

The August dinner began with an amuse bouche of pretzel chicken skewers complemented by a tasting of Dortmunder Gold. A salad of organic mixed greens with porter scallion dressing included fresh produce from the brewery’s Pint Size Farm at Hale Farm and Village. The 6,000-square-foot farm is under the direction of Christine DeJesus, the brewery’s gardening expert. Great Lakes Brewing Company offers group packages that combine admission to Hale Farm with a tour of their gardens.

A first course combined two brewpub favorites, butternut squash ravioli and a sauce of Stilton Cheddar cheese soup. This dish was complemented by seasonal Oktoberfest beer. Baked brie was topped with bourbon and brown sugar-glazed pecans and grapes and served with Eliot Ness Amber Lager. Burning River Pale Ale accompanied a generous portion of spinach, andouille sausage and ricotta-filled Brewmaster’s pie. Blackout Stout was the perfect complement to a dessert of dense chocolate torte.

The next Brewmaster’s Dinner, planned for Sept. 9, will feature the brewpub’s vegetarian specialties. The cost is $50 per person and advance reservations are required. Phone Great Lakes Brewing Company, 2516 Market Avenue, at (216) 771-4404, ext. 222.