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zanesville pizza



We are celebrating a new local supplier this week, McConnell Family Farms in Zanesville. We are really excited to be using the farm’s ground beef because the farm supplements their cattle feed with the spent grain from our brewing process!

Many breweries find ways to use spent grain instead of allowing it to go to a landfill. The McConnell family has been using Weasel Boy’s spent grain for more than half of the brewery’s 10-year lifetime and we’re happy the family decided to start selling their beef to us. We think you’ll enjoy the rich flavor of the meat.  

The ground beef is featured in this week’s Beef Barley Soup and our Pizza of the Week, the taco pizza, made with ground beef, onion, tomatoes, poblano peppers, cheddar cheese, Jose Madrid Sals (medium or hot), and topped with fresh lettuce. Try the soup or pizza and let us know what you think.

Even though we’ve added the McConnell Family Farm to our list of suppliers, we will continue to purchase products from the other companies we work with, including Carl Rittberger and Sons, another Zanesville company which makes our products better with their hot Italian sausage, pork loin and trail bologna.



Three things make a party: cake, gifts and singing. Weasel Boy will have all three July 11-16 for our 10th anniversary party.

It’s hard to believe that we started brewing beer in Zanesville July 15, 2007. Sometimes it seems like yesterday that we were ordering hops and grain, dialing in our recipes and hoping someone would want to drink our beer!

Zanesville was ready in 2007 for a brewery to open. From the first day people could see tanks in the windows of our space on Muskingum Avenue, people rode by on bicycles, tapped on the windows and asked us when we would open.

Those same people and others drank our beer on draft at local places until we opened our tap room in Jan. 2008. Then they came to our pub with a vengeance!

We only had about 1,750 square-feet of space in 2008 for the pub -- and that included brewery tanks. Thanks to all of you for filling that space on Thursday, Friday and Saturday, the only three days a week we were open in the beginning.

But, back to our celebration.

There will be cake on Saturday, July 15.

There will be ‘singing’ and live music Friday, Saturday and Sunday, July 14-16. Though we’re not typically open on Sundays, we want to make this celebration last so we will be open from noon to 10 p.m. July 16, with a different version of kegs and eggs -- scrambled egg pizzas available from noon until the eggs are gone. Cello Fury rounds out the day, performing from 6 to 9 p.m.

Our gifts to you are as many past years of our most award winning beer, the Anastasia Russian Imperial Stout, as we could possibly hoard for the last 10 years, along with the newest version brewed this year.

The beers will be available for side-by-side tastings in a flight -- with tasting notes -- all week long and we will offer 10-ounce pours of various years on various days of the week. Because we have a limited amount of each beer to offer, we will have to limit each person to one flight of Anastasia and two 10-ounce pours of any one version of Anastasia. We will not sell growlers of any of these beers.

You can start opening your presents Tuesday when we tap Anastasia brewed in 2016 and Anastasia X, brewed this year with a slight twist on the original that balances bitter chocolate, vanilla, roasted notes and smoked malt -- all in one.

The 2015 Anastasia will be tapped Wednesday while the 2012 vintage and the barrel aged 2016 vintage -- aged for 13 months in Barton’s 1792 barrels – will tap on Thursday.

On Friday, we’ll add the 2012 barrel aged vintage to the taps and the 2011 vintage, which was our 2012 Great American Beer Fest Gold Medal winning batch!

Finally on Saturday we’ll tap a 2016 vintage aged 13 months in Makers Mark Select barrels and the very first batch of Anastasia we brewed in 2007! The first batch of Anastasia was brewed 11/17/07, and it was our ninth batch of beer ever! It’s aged well and you won’t want to miss out on this one!

We have so many people to thank for our success, from the Columbus brewers who encouraged us, challenged us and helped us get organized and ready for business to all of you, who have supported us from the beginning and who continue to support us ten years later.

The brewers who were by our side from the beginning are Eric Bean of Columbus Brewing Company, Chris Altmont of Fat Head's Brewery, Angelo Signorino of Barley's Brewing Company, Scott Francis (who was at Barley’s at the time) and Dick Stevens of Elevator Brewery & Draught Haus.

A big shout out to the members of SODZ (Scioto, Olentangy, Darby Zymurgists) as well as, the Columbus home brew club we’ve been members of for a long time. Many of you also have been with us from the beginning -- helping move tanks, painting and donating furniture.

Thanks for all you’ve done. We look forward to drinking with you during our anniversary week and during the next 10 years.

Jay and Lori Wince

10th Anniversary Friday Celebration
10th Anniversary Saturday Celebration
10th Anniversary Sunday Celebration


Warm, delicious soup is now available from the Weasel Boy Brewing Co. kitchen. The soup is made fresh with the best ingredients possible and served in a cup or bowl.

We started with something basic -- a chicken soup that had a hint of smoky cumin to give it a slight taste of far-off lands. Tomato basil soup came next, a nice thick and creamy version of the classic. Vegetable beef -- just like Mom used to make -- was next, loaded with ground beef, cabbage, carrots, celery and a hint of onion. Our latest is potato soup, which features small pieces of potato in a creamy base that is accented by chunks of smoked pork from one of our local meat processors.

Come in and join us for a cup or bowl and don’t forget to ask your server for a recommendation on pairing your favorite soup with one of our hand-crafted beers. Soup selections change weekly.

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