— A little bit about us —
Situated in the historic Over-the-Rhine Brewery District, Northern Row Brewery and Distillery occupies a notable pre-prohibition building, constructed in 1895. Convenient to the street car, our friends at Rhinegeist, and all the culinary deliciousness at Findlay Market, imbibers and friends are sure to find endless options in our neighborhood.
Our name harkens back to our roots prior to the 18th Amendment (Prohibition). Back then, Liberty Street was the north boundary of Cincinnati city limits. North of that street was the area known as Northern Row. It was the heart of the Cincinnati brewing industry.
Today, we pay tribute to our roots as a historic lager house, committed to revisiting traditional lagers but we also look forward, pledged to bring consistent, clean, and flavorful ales that drive the craft beer world today. Our spirits catalog will similarly mirror our beer portfolio. Old recipes will meet new, combining to push the envelope while also respecting tradition.
Come drink some history with us!
David is an experienced business owner with a passion for beer, wine and liquor. Born and raised in the Tri-state, he is eager to offer a fun atmosphere and tasty drinks to a community that has given him so much. David looks forward to creating beers and spirits that pay tribute to the rich brewing and distilling history in Cincinnati. Bringing beer back to this historic brewing building seemed only fitting when deciding to start Northern Row.
JOE MAAS, Sr
Joe has become a Cincinnati name through his hard work building the J.T.M. Food Group. His passion for Cincinnati and manufacturing coupled with the desire to start a Beverage Company has been a driving force in bringing Northern Row to OTR. A self proclaimed Lager beer enthusiast, it only seemed right that he would himself have a hand in Bringing Lager Back to the neighborhood.
Nancy, a recent transplant from Dayton Ohio (Go Flyers) -- but don't ask her what high school she went to -- brings a passion for OTR and the growing local community. We owe the initial idea of starting this place to her birthday trip several years ago on the Bourbon Trail. While small in stature, she is full of energy and has been a drivng force in starting this business.
The king of social networking, Damon is the go-to guy for everything sales and distribution based. As an active father, he’s familiar with the concept of being in two places at once, perfect for our hopes for rapid growth.
Head of Sales
Food Menu Curator
Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatello Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zachariah of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef. In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnati Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since his arrival to the Queen city, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike. In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “best Chef”, Great Lakes from the prestigious James Beard foundation in 2016 and 2017.
Historic Christian Moerlein icehouse to house new distillery and brewery