Pretentious Barrel House is a sour beer brewery and barrel house located on the east side of Columbus. They serve a wide variety of barrel-aged sours. Why we like it: There are several reasons to spend an evening at Pretentious Barrel House. One of them is their Skee-Ball league. Begin extending your arm right now, buddy! What to get: Pretentious Barrel House was Columbus‘ first specialized sour brewery, and their knowledge shows in their cocktails. They contain some of the most distinctive tastes in a beer, and there isn’t a “wrong” way to order. Sybarite is an excellent beer to begin the evening. It’s a red ale matured in a combination of red and white wine barrels, with flavors ranging from vanilla to orange citrus.
Pretentious, which opened in October of 2017, is Columbus’ first brewery to concentrate only on barrel-aged sour ales. Their in-depth understanding of the synergistic interplay between beer and wood results in consistently high-quality sours. Their consumers may ease their way into this unique taste by producing a wide selection of beer around the sour spectrum. Their mission is to make award-winning sours that improve people’s perceptions of craft beer. Do you want to reserve Their private Parlour, Barrel Room, or the full brewery? Their venue is ideal for various events, including weddings, baby showers, and Bar/Bat Mitzvahs. Pretentious Barrel House is Columbus’ first specialized sour brewery. They produce constant volumes of high-quality sour beer due to their considerable expertise in sour beer manufacturing and microbe control. Martinez and his partners run Pretentious Barrel House. To date, the investment has been around $500,000.
The 4,400-square-foot space most recently was Davies Electric, which has moved into another unit in the same building. The building has an additional 3,500 square feet for barrel storage. The brewery has a pair of 30-barrel fermenters and a couple of Brite tanks in addition to a growing assortment of barrels that range in size from 2.25 hectoliter (1.9-barrel) and five hectoliters (4.2-barrel) to a 23-hectoliter (19.5 barrel) cask. “I’m a chemist by training. Microbiology is my hobby,” owner Joshua Martinez told me. “Sours are my favorite style to make. That taste and complexity.” It’s a process that’s less focused on the brewing and more on what comes after – using bacteria to alter the tastes, aging brews in barrels, and then blending those varieties to create different beers, to put it simply. For instance, the facility’s 70-degree temperature is one of many variables that require a close watch, he said.