If you walk into a brewery and see a giant mural of a psychedelic eye staring back at you, you’ve probably found the right place. Third Eye Brewing Company isn't just another spot to grab a pint in the suburbs of Cincinnati. It’s become a bit of a juggernaut. Honestly, it’s kind of wild how fast they went from a "let’s see if this works" operation in Sharonville to winning massive hardware at the Great American Beer Festival (GABF). Most breweries dream of one gold medal over a lifetime. These guys are collecting them like trading cards.
The whole vibe is built on this idea of "opening your mind" to new flavors, which sounds a bit hippie-dippie until you actually taste the beer. Then it makes sense.
What Makes Third Eye Brewing Company Actually Different?
People always ask if the name is a reference to some secret society or just a Tool song. It’s basically about intuition. The founders—a group of friends with backgrounds in branding, business, and, obviously, brewing—wanted a space that felt less like a sterile warehouse and more like a creative laboratory.
They opened their first location in Sharonville right in the middle of 2020. Yeah. Talk about timing. Opening a taproom when the world is shutting down is usually a recipe for a very short-lived business venture. But they leaned hard into the community aspect.
The Sharonville Roots
The original spot at 11276 Chester Road is where the magic started. It’s got that industrial feel but with vibrant, trippy art that keeps it from feeling cold. What really saved them early on was the kitchen. They didn't just do "bags of pretzels." They went for a full chef-driven menu. If you haven't had the low country boil or their specific take on smash burgers, you're missing out on half the experience.
But we’re here for the liquid.
The Beer That Put Them on the National Map
Let’s talk about Kelly’s Private Stash. If you follow the GABF results, you know this name. It’s an herb and spice beer that has basically dominated its category. In 2023, Third Eye was named the "Very Small Brewing Company of the Year." That is a massive deal. It means that pound for pound, they were producing higher-quality beer than almost anyone else in their weight class across the entire United States.
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- Higher Purpose: This is their milk stout. It’s creamy, smooth, and won gold.
- Mounds of Myrrh: An imperial stout that sounds like something a wizard would drink, but it tastes like a dark chocolate dream.
- Third Eye P.A.: Their flagship IPA. It’s approachable. Not one of those IPAs that feels like you're chewing on a pine tree.
They don't just stick to the heavy hitters, though. You'll see them messing around with Goses, various lagers, and even some pretty "out there" seasonal rotations. It’s that willingness to pivot that keeps the tap list from getting stale.
Expansion Into Hamilton: The New Chapter
Success breeds growth, and in 2023, they made a big move into Hamilton, Ohio. This wasn't just a second taproom; it was a massive production facility upgrade. The Hamilton location, situated in the old Pepsi bottling plant on South Erie Blvd, gave them the space to breathe.
Why does this matter to you? Availability.
Before the Hamilton expansion, finding Third Eye cans was a bit of a scavenger hunt. Now, they have the barrel capacity to actually get their product into more bars and grocery stores around Ohio and Kentucky. The Hamilton spot also features a huge outdoor space, which has quickly become a go-to for families and people who want to bring their dogs along for a Saturday afternoon session.
The Secret Sauce: The People Behind the Brew
You can have the best equipment in the world, but if your head brewer isn't a literal scientist, the beer will be mediocre. Kelly Montgomery is the guy often credited with the "soul" of the beer here. He’s got this meticulous approach to ingredients that borders on obsessive.
I’ve seen plenty of breweries try to do a "chocolate peanut butter" stout and it tastes like artificial syrup. When Third Eye does it, it tastes like the actual food. They use real nibs, real spices, and they don't cut corners on the aging process.
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Why the "Experience" Actually Matters
Honestly, the "Third Eye" branding is everywhere. It’s on the walls, the cans, the merch. Some might find it a bit much, but it creates a cohesive world. When you’re there, you feel like you’re part of a specific subculture. It’s not just a place to drink; it’s a place to hang out.
They also lean heavily into events. From live music to trivia and "Pups and Pints" type gatherings, they’ve mastered the art of the "Third Space"—that place that isn't home and isn't work, where you actually feel comfortable just existing for a few hours.
A Quick Note on the Food
Usually, brewery food is an afterthought. At Third Eye, the menu is surprisingly intentional. They do a lot of Southern-inspired dishes.
- The shrimp and grits are legitimately better than what you’ll find at some dedicated sit-down restaurants.
- The wings are smoked, not just tossed in a fryer.
- They offer vegetarian options that aren't just a sad salad.
Dealing with the Crowds
If there is one downside, it's that the secret is out. On a Friday night, both locations—Sharonville and Hamilton—can get packed. Like, "standing room only" packed. If you’re looking for a quiet, contemplative pint, maybe hit them up on a Tuesday afternoon.
If you're heading to the Sharonville location, parking can be a bit of a puzzle when it’s busy. Just be prepared to walk a block or two. It’s worth the effort for a fresh pour of Jelly Brain.
Addressing the "Hype"
Is it overhyped? That’s the question people always ask when a brewery starts winning a lot of awards.
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The short answer is: No.
The long answer is that the awards are for technical proficiency. When judges do blind tastings at GABF, they don't see the cool labels or the "Third Eye" logo. They just taste the beer. The fact that they keep winning suggests that the quality is objectively there. Whether you like a specific style—like a heavy, spiced ale—is subjective, but you can’t argue with the craftsmanship.
What to Do Next
If you haven’t made the trip, you need to prioritize a visit to the Hamilton production facility just to see the scale of what they’re doing now. It’s impressive.
Pro Tip: Look for their barrel-aged releases. They don't do them all the time, but when they drop a barrel-aged version of one of their stouts, it’s usually a "drop everything and go" situation. Those bottles tend to disappear from the shelves almost instantly.
Check their social media before you go. They are very active on Instagram and Facebook, usually posting the daily tap list and any limited-run cans they’ve just packaged.
Actionable Steps for Your Visit:
- Order a Flight First: With the diversity of their tap list, don't commit to a full pint of something crazy right away. Get a flight. Include one of their award winners (look for the GABF medals on the menu) and one "wildcard" you’ve never tried.
- Pair the Food: Ask the server for a pairing recommendation. They actually train their staff on which beers cut through the richness of the Southern-style food.
- Grab Cans to Go: Some of their best stuff, like the seasonal fruit beers, tastes significantly better fresh from the source than it does after sitting in a distributor's warehouse for three months.
- Check the Hamilton Schedule: They often have food trucks or special pop-up events at the new location that aren't available in Sharonville.
Third Eye Brewing Company has managed to do something very difficult: they’ve scaled up without losing the weird, creative spark that made them popular in the first place. Whether you’re a hardcore beer nerd or just someone looking for a cool patio to spend an afternoon on, they’ve earned their spot at the top of the Cincinnati beer scene.
Next time you’re in the area, just look for the eye. You can't miss it.