Like its Cincinnati forbearer, the Cleveland brewery & taproom, located in Ohio City, is built with the idea of a comfortable setting plays a prominent role in enjoying a craft beer.
The bar can seat up to 20 people, and holds 18 taps – enough to handle a full lineup of Bad Tom Smith’s beers, plus three that will rotate between drafts from collaborations with local breweries and select home brewers and seasonal brews. TapHunter digital menus will display the daily beer choices, and orders will be able to be taken at multiple places around the bar – and from the tables.
Patrons will be able to relax on couches that face Ohio City’s W. 25th St. and people watch while they sip on their favorite Bad Tom Smith brew, or catch the latest game on one of the 3 big screen TVs placed throughout the taproom. Food and beer orders can be placed from tables – there will be servers both behind the bar and on the floor to provide Bad Tom Smith’s guests with the best experience possible.
Bad Tom Smith Brewing will have a menu that provides some of the best of Cleveland and what is come to be expected from a tap room. In addition to our classic Bavarian Pretzel, we serve the best Mexican that W25th street has to offer with special offerings from Ohio City Burrito as well as its finest pizzas & wings from Pizza Whirl – a little something for everyone while they enjoy the beer and the atmosphere.
“Our objective is to be able to provide our beers as soon as the patrons find their seat and provide their food in 10 minutes or less,” said Bad Tom Smith President Sheryl Vojtush. “We really are focused on not just the best beer and the best experience, but also service that is knowledgeable, professional and efficient.”
Tours of the brewery, located in the basement, will be available, as well as private brewing sessions.
But the best part of the Cleveland brewery and taproom will be the people.
“What’s really important is the patron has a direct connection to the people serving the beer,” Vojtush said. “How often do you get to share something with someone who makes the beer or can tell you something extra about the beer? Our people, from brewers to managers to servers, will all bring a perspective and an energy that will be imparted to the patrons, and create a synergy between them.”
“The story of Bad Tom Smith, the outlaw, is a story of redemption, ultimately, and that’s a great story,” Vojtush added. “We want to always have a story to tell – and to create – in our taprooms!”