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March 24, 2020

What We're Doing During Shelter-In-Place

Were we are. We hope you are staying safe and not going stir-crazy. We'd like to bring you up to date with what we're doing here at Smokehouse Brewing Company.

On Sunday, March 15, 2020, Governor Mike DeWine ordered all bars and restaurants to close, except for carryout and deliveries. This was a shock to us. Over two decades of serving you stop. We decided to carry on and see what happens if we stay open.

We stayed open for two reasons:

1. We wanted to employ as many of our staff as we could. Before the decree, we employed about 40 full and part time staff. You know many of them. Currently, we're operating with a skeleton crew. Today, we employ four full time and seven part time employees.

2. We wanted to provide a service to you. We know that you may have trouble going to the grocery store, and when you're out of beer, well, we know you get a bit anxious. All kidding aside, we want to be here for you as we collectively get through this, maybe for longer than we want to admit.

So we're open, serving our full menu, as well as our BBQ Feast To Go! menu. Our hours are slightly modified and we're closing one day a week. It looks like that day will be next Monday. Bear with us, as we tweak. You can see our current hours here.

We've been open for a full week now, and we'd like to thank you for your support! We're actually blown away by not only your orders, but your kind comments. We'll stay open for as long as we can.


We want to serve you responsibly. We want you to trust that we're doing those things that ensure you end up with a safe, tasty meal and a clean, fresh beer.

Even before we closed, we follow health guidelines routinely. We have staff that's been trained in ServSafe food handling. Before the Governor's order, we checked with our suppliers to make sure we're washing glasses behind the bar and operating the dishwasher in the kitchen to the highest standards.

We found that the chemicals used behind the bar are effective in killing coronavirus and the detergents and bleach used to clean our utensils and dinnerware is also effective.


Now that we know we're in more virulent times, we have taken things further.

1. We have talked to the staff about the need to frequently wash hands. We have posted a poster both in the kitchen and at the bar. (You'll see it when you pick up your order.) For those in the food and beverage industry, you can print off one of your own by downloading our handwashing PDF.

2. We have implemented a protocol wherein any staff member, before clocking in, must take his or her temperature. If the temperature is at or above 100.6F, they will be asked to go home. First though, they will be assessed. If they have multiple symptoms, we will advise them to get medically checked. We post a Temperature Log to ensure that temperatures are being taken. Again, for those in the food and beverage industry, you can print off a Temperature Log by downloading it here


First, educate yourself. Read this great article regarding food safety and coronavirus.

When you get your carryout and growler home, we suggest that you transfer your food to a plate and dispose the packaging the food was in. Wash the outside of your growler. THEN, wash your hands. In fact, make it a habit of washing your hands every time you are out and come back into your home. Out of an abundance of caution, also use a vegetable brush to scrub under your fingernails.


We will continue to exercise the best practices. We will continue to stay open as long as we can. We may tweak things, such as adjusting hours, what day we're closed or maybe a more streamlined menu.

We appreciate you.