What is Third Wave Coffee?
“The third wave of coffee is a movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity.”
What is Craft Beer?
“beer made in a traditional or non-mechanized way by a small brewery.”
Why do these things matter?
We have seen that a growing number of people care about what is going into their bodies and how products are being made. Whether that means with limited chemicals or with fair labor practices, as a whole people care more then they did 20 years ago.
Coffee roasted appropriately and brewed fresh can have delicious nuances that one often attributes to drinking high quality wine, in the same vain a fresh IPA with cascade hops gives a beer delicious citrusy and floral notes. Both with third wave coffee and craft beer, these worlds which were once treated like “who cares what it is, it's just a need” turn into adventures that one can explore with a community of people attached to it that are passionate about learning more.
Furthermore third wave coffee respects the farms and farmers these beans come from by highlighting their natural tastes and not just the roast. Craft beer supports small business owners crafting drinks with care and is a historic cornerstone in American history. Unfortunately the beer market took a turn to big business and the top dog owned all. We have seen small breweries transform neighborhoods giving them something to be proud of and cherish. Landlocked Social House believes in supporting small business and farmers.
Why are we opening Landlocked Social House?
We have always dreamed of opening a place that would allow us to continue our independent explorations of our individual passions while at the same time sharing the information we learn with others who are curious. Landlocked will be an access point for those who would like to learn more about coffee and beer. It will be a place for other enthusiast to come "nerd out" with us, and a place for those who are just looking to enjoy a quality drink in an inviting atmosphere can do just that.
Over the years of exploring both of these worlds we have noticed an incredible amount of crossover. Whether it be the decision to try and introduce coffee into different styles of beer or the experimentations with different ways to serve iced coffee based on methods usually applied to certain beers or the incredible attention paid to sensory exploration in both. It’s hard to ignore the appreciation these two communities have for each other or the ways in which they compliment one another.
What will we have besides coffee and beer?
We also understand that there are people that just do not enjoy the coffee or beer for whatever reason and that’s okay! We welcome all and with have something for everyone. Cincinnati has many talented makers of pastries, cocktails and wine. It’s those people that we will be working with to bring you the best this city has to offer.
We will be working with two bakers and a bagel maker to fill our pastry cases. We will be working with local purveyors and makers to put together “larder boards” (fermented vegetables, meats, cheeses, breads, jams, etc.) as sharable snacks available at the bar. We will be collaborating with mixologist and cocktail veterans to put together seasonal cocktail list to accompany our small list of mainstays. Our cocktail selection will be limited but with a focus on making a majority of the components in house. We will be working with wine makers to create a small curated selection of kegged wines with limited and seasonal bottles on occasion. We will be encouraging people to bring food from any of the small businesses near by that we have grown to love and occasionally featuring food trucks.
What will Landlocked Social House focus on?
On the coffee side of things we will strive for freshness of the beans roasted by reputable roasters. We want to make sure that the products we are selling are presented and served to showcase them how they deserve to be. With that comes having high high quality water filtration and all the correct tools to weigh and measure the perfect cup of coffee or shot of espresso. As for the beer landlocked will make sure the beers that should be had fresh are ordered in the appropriate amount making sure rotations are made often. Appropriate glassware will be used to promote the qualities that each beer has to offer. Cleanliness will also be important because its the only way we know how to operate. We know first hand that equipment that is taken care of will last longer and produce the quality of product we would like to sell.
At Landlocked Social House we would also like to provide an atmosphere of conversation and be a spot to meet and spend time with friends and family. Being a coffee and beer bar one way we can do that is by taking away distractions and having an atmosphere that isn't filled with loud televisions. Instead bartenders will be left to engage customers more and same for customers with one another. We hope with that we create a place that has the aspects we love of a neighborhood coffee bar where you run into people and talk to them about your day.
Why Walnut Hills?
We choose to do business and live in Walnut hills for a number of reasons. The history and diversity of this neighborhood is something that is important and is what many people take pride in as a part of Walnut Hills. There is a lot of heart and hard work in this part of town. We see it with the business that have been here for 30 years and we see it with the new businesses popping up along our street. The location of the neighborhood is great because its not an island detached from other parts of the city. A mile walk and you can find your self in East Walnut Hills, Eden Park, Clifton, Evanston or O’Bryonsville. A quick bus ride takes you right into OTR or Pendleton. We find the location to be positive from a economic standpoint with the 71 on ramp right down the road but also from a diversity stand point because we will be able to provide our neighborhood with a great spot to call their own. With our selection and quality of drinks we hope to be a destination location but also a favorite in the city.
What have we done so far?
We began physically working on our space at 648 E McMillan st. April of 2016. We have since done most of the work ourselves and with the help of our talented friends. Demo, chipping away all the plaster to expose the original brick, fixing the sub flooring and laying the flooring, building the keg cooler and tap system and building the bar. We had all of our tables and chairs, street sign and front benches built for us by a friend who professionally welds. All of our decor made or framed by a friends. We recruited some friends to help us dig out our beer garden. We then filled it in with gravel, built planters, put up a split-rail fence and set up german beer garden tables.
Aside from those talented friends I mentioned who know their business we are relatively inexperienced in most of the things we have done. We have learned many skills and more than that, we have learned how to navigate the hurdles of opening a business. So far we have secured and paid for our liquor license, rezoned our store front, acquired our sign permit, had our plans to the health department approved and most recently a commercial alteration approved granting us a building permit number. Our RO water system is installed, taps are installed, we have all but one piece of equipment.
What do we have left to do?
We do still have a few big projects and a lot of very little projects that we are chipping away at every day. Some of them can not be done by us and even the ones that can require more funds that we are left with to purchase materials. The bigger projects include the demolition and installation of a storefront window, we have already set the permit in motion for this project. We need a certified plumber to install some drains, a hand washing sink and a three compartment sink. The back door needs to be replaced and we also have minor electric work that needs to be finished. The smaller projects are too many to name but a few of them would be small alterations to the back stairwell, a couple paint and plaster repairs, some shelving under the bar, etc. With the proper funding and most all of the bureaucracy completed we should be able to open our doors late spring/ early summer. Just in time for all the perennials we planted in the beer garden to be in full bloom!
This is why we decided to do a Kickstarter.
Thus far all of our funding has come from private loans or bank loans. For our last stretch we thought we would reach out to the people both in Cincinnati, the surrounding areas and those who just want to be apart of what we’re doing. We have already seen a community starting to form around Landlocked Social House and we would love you to be apart of it, lets cross the finish line together!
We have put together a rewards list that we know everyone will love. Please take advantage of what we are offering and show your support while you can! Most of the rewards will never be offered again, so show everyone you were in from the start and become a backer today! Thank you for your support, we will see you all at Landlocked Social House very soon!
Risks and challenges
Our Kickstarter is unique in the sense that we have already overcome most of the challenges involved in starting a business. Generally Kickstarter pages are used for expansions of current business or projects, or to fund one that hasn't happened yet (or so it has been in my experience on Kickstarter). I have already described some of the projects that will need to be done and those could always pose more challenges but nothing we couldn't overcome in short order. The main challenge for us will be raising enough to reach or goal.
The biggest risk would have been if our location were to fall through or we couldn't satisfy the requirements of the building or zoning. If we couldn't obtain a food service license or a liquor license we would be out of luck (at least for the time being). As we have already obtained the permits or satisfied the requirements of all of the city (and state) departments most of the risk is taken out of it. Something unexpected could always happen but as of now we can see no risk from this point on.
- (35 days)