Business Operating Guidelines for To-go Sales

Weather permitting, we now open on most Fridays and Saturdays from 5-9pm for DORA beers and growler/howler fills. Follow us on Facebook and Instagram for the latest updates. No indoor on premise consumption is permitted. The only on-premise consumption permitted will be on our patio in a socially distanced manner.

As a quick reminder, here are the guidelines we have set in place:
1. Out of respect for the safety and health or our staff, we require that all entering the pub wear a mask. Our staff will be wearing masks for your safety. We ask that you do the same for them.
2. Please enter the pub through our side door and exit through the front door. This will all be clearly marked and help ensure safe traffic patterns.
3. Only four parties of two or less are permitted to be inside the pub to order at one time. We ask that you please wait your turn in a socially distanced manner outside until it is your turn. If it is raining, please plan accordingly and bring an umbrella.
4. Please avoid congregating outside of our business. Once you get your beer, spread out amongst the downtown sidewalks, as our city has generously allowed patrons of downtown businesses to do so. If you are consuming on our patio, please be sure your party is a minimum 6 feet from other parties. Our tables are spaced accordingly.

Strictly following the aforementioned guidelines is key in enabling our business and other businesses like ours to remain operational. Unfortunately, going out comes with a greater responsibility right now. But this will pass eventually—we will only have to gut this out for a finite amount of time. We have a responsibility as a community to keep each other safe and prevent the spread by following some simple rules. We are truly appreciative of your understanding and cooperation.

For now, we are also are continuing our online growler sales for curbside pickup on Thursday evening each week. Place your online order at https://shop.staasbrewing.com by Wednesday night each week for pickup on Thursday evening.

Thank you to all for your patience, understanding and support throughout this process—without that our business would not be operating. Love and health to you all. Cheers!

June 6, 2020 Business Update

Hello everyone. Liz here. We want to provide you all with an update so everyone knows everything is ok. We’d like to explain why growler sales didn’t take place on Wednesday and why the brewery may be operating under certain conditions in the short and long term.

My body formed blood clots up and down my left leg this past week, and I did a short stint in the hospital. The baby and I are both fine and I do not have coronavirus. A coronavirus test was administrated before admission to the hospital. I have had a couple of underlying conditions (one diagnosed yesterday at Riverside) that make me more prone to clotting specifically in my left leg. Being pregnant also puts women at higher risk for clotting to begin with.

We have a great team of doctors that we were linked up with while at Riverside and we’re grateful and relieved to feel so confident that a skilled team of doctors now have this under control. I have had some minor and major issues with my left leg most of my life but there is a silver lining to this whole fiasco over the past few days - they think they can actually fix mostly what is wrong after the baby is delivered in October. Had this not happened, we would not have been linked up with this team of doctors. Riverside hospital is an incredible institution.

As for now, I have to stay on medication and wait for my body to slowly dissolve the clots. There is a slight chance I could need surgery to remove the clots, but this is unlikely. At this point walking is difficult, but I am getting better everyday. So we cannot really say what our operations at the brewery will look like over the next few weeks. We really hope to do a growler sale on Wednesday, but that will entirely depend on where things are in the coming days. We’re waiting on my body to recover at this point and focused on healing.

In regards to longer term plans for the brewery, we will be taking decisions one step at a time as we feel we have adequate information available as to whether the pandemic is waxing or waning. Given the pregnancy, my underlying conditions and research starting to suggest that coronavirus may manifest as a vascular disease, we will continue to be VERY cautious - as my vascular health is currently poor. We do plan to continue online ordering for curbside growler pickup. Our next progression in reopening would be the possibility of adding reservation only patio seating and selling to go beers a couple nights per week for DORA consumption. Unfortunately, indoor seating at the pub could be quite a ways off to be completely honest.

We feel transparency and honesty is important at this time, it’s something we are all craving right now in light of the difficult times our society is experiencing. We want justice and transparency in reformation for people of color and systemic racism. We want transparency from our leaders in regards to the coronavirus. There will hopefully be yet another silver lining to these situations as well - and hopefully that silver lining will be massive reform on many different levels of our systems.

Lastly, Donald would like to apologize if he saw anyone at the protest on Wednesday and seemed short with you, ignored you or just generally seemed pissed off. His mind wasn’t in a healthy place and in retrospect he probably should’ve stayed home that night.

Thank you all for taking the time to read this. And most of all, thank you for always being so supportive of the pub and our family.

May COVID-19 Update

Staas Brewing COVID-19 Update
May 11, 2020

We want to sincerely thank you all for the support and understanding throughout these last couple of months. It has been invaluable to our mental health and overall well-being. All of you really had our back and made us feel at ease with the difficult decisions and the future of our business. We continue to be grateful and will never forget it.

As most of you are aware Ohio bars and restaurants have been given approval to resume business for outside dining on May 15th and inside dining on May 21st (both in a limited capacity). Whether you feel as if Ohio’s decision to reopen the economy came too soon or was long overdue, don’t lose sight of the fact we’re all in this together and each individuals’ situations are uniquely different from the next.
With that being said, we have made the decision to remain closed to the public for on premise beer consumption indefinitely. Our primary concern remains steadfast - keeping ourselves, our staff, our friends, our family and anyone who has ever stepped foot inside the pub healthy. Our decision to close the pub on March 13th wasn’t mandated by an outside entity, but based on what we felt best for ourselves and the community. Our decision to postpone the reopening of the pub is no different. Of course we’d prefer to reopen the brewery and return to normal—but normal is still a ways off. Drinking and socializing at the pub offers an experience which is the exact opposite of social distancing--- we’ve strived for years to create an atmosphere conducive to bringing people together, not keeping them apart. We take great pride in the fact that so many friendships have been made in our tiny tap room over the years.

We hope you take comfort in knowing we have plans and protocols in place for an eventual reopening that will address some concerns, which are outlined at the end of this statement. For now, our timeline on reopening is dependent on how things continue to play out. We’ll be playing the role of “backup quarterback” over the next few weeks, our plan is to observe, learn and analyze. We will closely monitor the case counts and hospitalizations as retail, personal care services, manufacturing, restaurants and bars begin to open. When we do reopen we want to ensure that it’s at a time when the pandemic is within reasonable control. We are entering into unknown territory in just coming out of a two-month lockdown.

To be candid, our main concerns regarding reopening at this time include the following:
1. It is impossible to wear a mask and drink beer simultaneously. Mandating that customers wear masks is therefore not possible within our business model. This is very concerning to us, as studies are increasingly showing the effectiveness of facial coverings in preventing the spread of the virus.
2. Our taproom is very small, and further reducing capacity to meet safe social distancing guidelines is proving very difficult, especially as we assess safe traffic patterns.
3. As some of you may already know we are expecting another baby girl in early October. Considering the two of us operate the majority of business (including bartending) we are in contact with the public a great deal. During these uncertain times the only certainty is that limiting your exposure to the public will limit your chances of contracting the virus. We just want to get Liz to the “finish line” of this pregnancy without contracting any illnesses.
4. We are concerned that there could be a spike in cases, increasing everyone’s risk of infection inside the pub. Ohio’s economy has been given approval to reopen (albeit on a limited basis) all within a two and half week span, at the contradiction of many public health experts. This makes us somewhat uneasy, so we feel the safest plan is to not rush our reopening. Hopefully, the experts are wrong and we will not experience and spike in new cases and hospitalizations. We realize this is very possible, as there are a lot of new operating mandates in place that could slow the spread. In summary, there are just a lot of unknowns with this pandemic. It is hard to make decisions when there are not concrete facts in front of you to base decisions off of.
5. Despite the efforts of the public sector to ramp up production on testing, the lack of accessibility to these tests remains problematic. Ideas such as convalescent plasma transfusion and herd immunity revolve around testing and without an aggressive nationwide approach to increase testing this virus will continue to linger. Not only that, but testing would allow individuals to make informed decisions about their risk of infection and potential spread. If you can get tested, do it. Testing may be the most important piece of the puzzle if we ever plan on figuring this out and eradicating the virus.

In the meantime we will continue to operate online sales for curbside pickup. We received a new shipment of growlers that arrived on Monday (hooray!) and we are hoping to beef up online growler sales so that we may accommodate more orders per week. Our next scheduled online growler sales dates are May 13th and May 20th. Thank you for sticking with us throughout this process, your support has meant a great deal to us.

Current Proposed Protocols upon Re-opening:
1. Increased Air Filtration and Sterilization. We are in the process of addressing the HVAC system that services the pub to allow for heightened filtration and sterilization of the air that is recirculated throughout the pub. We are holding ourselves to this standard: increased air filtration and sterilization features must be in place before we open the doors to the pub. We are hoping to have all of the needed equipment in hand and professionally installed by the end of May. Certain filtration systems are on back-order, and this is a constraint right now.
2. Mask Policy: All employees will abide by the state mandate to wear a mask while working. We strongly support the idea of patrons wearing masks, however common sense dictates this one---patrons cannot wear a mask and drink beer simultaneously. This is a factor that is unique to bars and restaurants and makes it riskier for us to resume operations. This is why we feel as though increasing the air filtration and air sterilization at the pub are especially important and essential before reopening. We strongly support wearing masks, and if you can get creative and find a way to wear a mask and still enjoy some beers, have at it.
3. Reduction in Capacity: Tables and bar stools will be removed to allow for appropriate social distancing guidelines. Our maximum capacity inside of the pub is yet to be determined—but it will be at least cut in half. The maximum capacity of the patio will be 10.
4. Reservation Only Seating: Upon reopening we will operate on a reservation-only status in order to control the amount of people in the pub at all times. We will have two, two-hour seatings per night, exact times are to be determined. For now, gone are the days of walking in and seating yourself casually. If demand is high and reservations are booking quickly, we will likely open additional days. We will evaluate demand over time. We want to be accommodating, as we value our customers very much. We are still developing this concept so more details to follow at a later date.
5. Increased Sanitation and Cleaning: In-between the two nightly seatings, once all patrons have left the building -- employees will conduct a full cleaning of all tables, chairs, door handles, bathrooms, buttholes, light switches, etc. before the next designated seating. We are also in the process of evaluating high-temperature commercial-grade dishwashers, as this will reduce the bartenders contact with dirty glassware and ensure all germs on glassware are annihilated.
6. Growler Sales: Walk-in growler sales will be welcome and encouraged during business hours, and there will be a designated growler waiting/ordering area. Upon reopening, you may continue to place growler orders online for pickup during business hours. Pickup time and day will be designated online. This may cut back on wait times at the pub if you wish to have a quick interaction inside the pub. If there is high demand for continued curbside service, we may add a weekly curbside pickup day.

Whether you are chomping at the bit to get out and socialize or are still planning to mostly stay at home, please know that we respect your decision. Liz is pregnant and we will have a newborn come October--in the middle of a pandemic. So we are completely understanding of everyone’s unique situations. Everyone has been so overwhelmingly supportive thus far, and we are so thankful for that.

Love,

Donald and Liz

COVID-19 Statement

March 13, 2020

I’d like to start by quoting our friends, Mark and Chad, “The upcoming weeks and months are likely to be uncertain.  Nothing would make us happier than to have realized in four weeks that this decision was an overreaction.  Conversely, nothing would make us sadder than to realize we could’ve done more and didn’t.”

We as a community have the responsibility to do everything in our power to mitigate this outbreak and potentially save lives. We can not, in good conscience remain open to the public during a public health crisis such as this. Therefore we have decided to, effective immediately, suspend on premise beer consumption indefinitely. We are considering opening for an hour or two for growler fills only if there is a demand for it. If you’d be interested in that, please let us know. 

While this action is undoubtedly drastic we deem it equally necessary. People are in close quarters in our small tasting room and often find themselves shoulder to shoulder. That said, we are completely understanding of other businesses that are staying open. This is an extremely difficult decision and understand that others are not in the same position as us. Many businesses have more physical space in their establishments so patrons can allow for more physical distance. 

Our decision has not been an easy one. We have family members battling cancer, and friends and family members with immunodeficiencies. We care about these people too much not to take action. We hope that everyone understands our decision and we sincerely look forward to reopening our doors as soon possible. Serving you all and getting to know you through the years has enriched our lives, so shutting down for a period of time is rather devastating on more than just a monetary level. 

To end on a positive note we are excited to announce we’re having another baby girl. We are due on October 2nd. Delaware is where we plan to be for the rest of our lives—owning our brewery and raising our daughters. So in the grand scheme of things we will look back on this as a difficult time, but a difficult time that passed. We are here for the long haul.

Love, 

Donald, Liz and Jackie

Spring 2019 profile for Ohio On Tap magazine's "Women of Craft Beer"

Here is a profile written by Liz in Spring of 2019 for Ohio On Tap magazine:

Fermentation goes back generations in my family. My great grandparents were Italian immigrants who made their living as winemakers—at times legally and at times slightly illegally (that’s an oxymoron if I’ve ever heard one). They were once caught with over 700 gallons of wine in their cellar. My grandpa always spoke about how they’d have their grapes delivered to them in the middle of the night, so it was not obvious just how much wine they were making in the late 1930s and 1940s. They made their legal living running a store in Youngstown, Ohio, but made their real living by selling wine for a quarter per glass in the back of the store on Sundays. The blue laws in place at the time outlawed the sale of alcohol on Sundays, so the Evangelista’s store was a place where you could go to get a drink and socialize on Sunday.

Fast forward to the 1970s, and this is when my dad started homebrewing beer. My dad once told me that “fermentation is in our dna.” And who knows if this is in part why I was attracted to brewing, but I like to think that maybe it’s possible. My dad passed his knowledge and hobby onto me and my husband, Donald. He was able to synthesize 40 years of brewing experience into what was most important. We started homebrewing with him in our early 20s in our kitchens. He is a mentor to us in more ways than one.

In 2012 we sold our house in Columbus and moved to Delaware to pursue our dream of opening a brewery. In July of 2013, Donald and I opened the brewery in downtown Delaware. We were and still are very proud to be Delaware’s first brewery since prohibition. Our business was designed to be small and operated mostly by us. We both quit our day jobs and have been all in on the brewery pretty much since the beginning. All beer served is brewed on site on our 1bbl system. Some people think we are crazy for brewing on such a small system, but we enjoy it. Brewing is literally what we do during the week to make a living, and we are proud of that. We feel like it’s a privilege to wake up in the morning and work for ourselves.

Staas Brewing specializes is Belgian and English style beers. We are known for brewing classic beer styles with occasional twists. Our flagship beers include our Belgian Quadrupel, which was featured in Fifty Must-Try Craft Beers of Ohio by Rick Armon, our Belgian Golden Strong Ale, and our seasonal Spruce Ale. We have foodtrucks most days we are open, as we have no kitchen. Our business hours are Thursday 4-11p, Friday 4-midnight and Saturday 3-midnight.

Donald and I are the sole owners of the business and we also operate a majority of the brewing and bartending. He is truly my best friend. We rely on each other for so much at home and at work. We split our brew days down the middle. Donald usually starts the day and I usually end it. We have one part time brewer by the name of John ford who usually comes in and brews a batch on weekends. We also have four bartenders who work part time for us, and they are really wonderful as well. Our team is small but mighty.

The heart and soul of our place are the regulars and the friendships formed at the pub. We pride ourselves on being a place that brings people together. This, even more so than brewing, is the most rewarding part of our job. At the end of the day brewing great beer and making money is essential to us, but bringing people together and making lasting friendships in the process is what has lead us to love what we do. This is what we bring to the craft beer scene—the concept that craft beer can act as an avenue to bring the community together.

As a woman in the brewery profession I’ve had my good days and bad days. Over the years many people have assumed that I don’t know anything about brewing, and that our operation is my husband’s business—that’s always a really tough pill to swallow. It’s very disheartening to not be taken legitimately in my professional field by some. And granted by no means does everyone think this way. But I consider myself to be a very ambitious and competent person, and to have to convince people that I am a relevant part of my profession is a bit draining and defeating at times. But if that’s the worst part of my day, then things must be good.

What I, and all other women in brewing and male dominated professions, bring to the profession is simple. It’s the normalization that women can be a part of male dominated fields. The only way we break gender stereotypes as a society is for women and men to literally go out there and do it. I think it’s important to normalize women in typically male dominated professions and vice versa, so that the kids we raise moving forward have a rounded vision as to what they can achieve. I have great respect for the women before me who enabled this vision for me—and my mother is definitely a part of that. She put herself through college in the 1960s, a time when few women pursued higher education. And she has tirelessly advocated for women’s causes. In part because of the women’s rights movement I had the opportunity to play three sports in junior high and high school—an experience that built my confidence and is a part of who I am today. So as I’m writing this, I’m realizing that I kind of have been paying it forward on a small scale over these past six years.

Cheers!

Liz Staas