E-Malt.com News article: USA, OH: ESP Brewing Co. hopes for a soft opening for St. Patrick’s Day

A chemist whose passion is turning hops into liquid gold, Larry Esper Jr. had big dreams in January 2020 of building a brewery, the Chronicle Telegram reported on March 12.

But the COVID-19 crisis was lurking just around the corner. Just like everyone else, Esper found his plans suddenly on hold.

“COVID really slowed us down. I thought everything was going to go real smooth and quick, and then everything was delayed,” he said. “We got locked down, and one delay led to another.”

After a long two years riddled with supply chain headaches, the Lorain native and business partner Jim Oesterman of Wellington were found on Thursday, March 10 sweeping floors and moving stools into place in front of the bar at ESP Brewing Co.

If all goes well, they’ll do a soft opening for St. Patrick’s Day, with doors thrown wide open by the end of March.

“It took way longer than we thought it would take,” Oesterman said. “But it’s been a lot of fun.”

Located at 8055 South Leavitt Road, next to the Lorain County Visitors Bureau in Amherst, the 4,000-square-foot brewhouse is designed to let customers see the beer-making process in action.

Esper uses a five-barrel system, capable of making batches of about 1,240 beers, “and it’s going to get bigger quickly,” he said, showing off the large vats where ingredients were being fermented.

ESP will feature wheat beers, ales and a few lagers, porters, stouts and IPAs.

“We’re here for the beer. That’s what the sign says,” Esper said. “And I enjoy making it. I think it’s quite fascinating, the chemistry and the microbiology that has to happen.”

That’s his area of expertise. While COVID-19 pushed back the launch of his brewery, it also kept him busy in his other line of work, lab-testing hospital patients for the virus.

But his true love is beer, and Esper has the travel receipts to show for it. He’s toured the country, visiting more than 300 breweries over the years — and has incorporated some of the best features he found into the new Route 58 business.

A big one is a garage door that opens onto a fenced patio with picnic tables, planter boxes and space for cornhole tournaments.

Another focus was on sustainability. Being environmentally friendly helps to keep the costs down, Esper said, so overhead lights are high-efficiency LEDs and reclaimed materials have been used to finish the interior.

Among them is a 100-year-old mahogany bar found in Canton. Salvaged wood on one wall adds a rustic feel. There’s even a section of old bowling alley flooring that’s been repurposed as a counter top.

A small and simple kitchen sits off to the side for making lighter fair — no fryers — such as flatbread pizza, paninis, hot dogs, bangers and brats.

Hidden around the taproom are tiny totems placed by the builders. Customers can grab a scavenger hunt sheet at the bar and hunt for a small Yoda, Tinkerbell, concrete mixer, replica ship and other items placed by those who built the brewery.

“That’s really what this is all about,” Esper said. “I want to make the taphouse a community place.”


14 March, 2022