Misrule Brewery partners with Bello to open Oxford taproom
After starting a local brewery, Misrule Brewing, Miami University professors Eric Stenstrom and Rhett Brymer have gone a step further, starting a local taproom with help from Bello Pizza.
Inside Bello Woodfired Pizza Studio, a new taproom recently opened. At 3:55 p.m. on a Thursday, right before the store opens, co-owner of Misrule Brewing Rhett Brymer shows a newly hired bartender how to get ready for the day.
Despite being a thriving college town, Oxford hasn’t had a local brewery in years. Miami University professors Eric Stenstrom and Rhett Brymer sought to change that. By partnering with Matt Hess from Bello Wood Fired Pizza, the team was able to open Misrule, the only taproom in Oxford.
As Brymer instructs Anna Cerroni, the new bartender, on how to properly pour a beer, he shows off Misrule’s small brewing setup in the back of the pizza kitchen. The team started by brewing small batches in open tanks at other local brewhouses, but have now moved to making most of their product right here in Oxford.
Brymer and Stenstrom taught a history of beer class at Miami for many years, so their love of brewing runs deep.
“We're big beer people, big beer nerds,” Brymer said. “I mean, we really appreciate the way that craft beer brings people together and makes connections, builds community, and it's just a fun hobby to experiment with all kinds of different flavors and different drinks. So that was really what motivated us.”
The pair and their team are constantly working to unveil new flavors, like Velvet Buzz, a raspberry and chocolate stout that they unveiled at the Oxford Bee Festival. Brymer says they have more new flavors in the works.
Cerroni, the new bartender, is excited to see a business of this kind open up.
“I was in here one day, and I love the atmosphere,” Cerroni said. “I found out they have a brewery, and being from Wisconsin, I feel like I've grown up around beer. I thought it was just such a cool, unique thing.”
Misrule’s partnership with Bello has not only given them a permanent location to serve, the agreement has also benefited Bello owner Matt Hess as well, who says he’s seen sales pick up.
“What I'm hoping for is that this is a destination, a place where people want to go to have a gourmet pizza, great beer, craft cocktails,” Hess said. “I want to be their pizza place. I want to be their joint.”
