New Albanian Brewing Company

Lore & Background

The business began in 1987 as a family-owned pizzeria, then known as Sportstime Pizza, originally a Noble Roman's franchise operated by Rich and Sharon O'Connell. In 1990, Rich O's Public House opened under Amy O'Connell's control, and Roger Baylor was hired in 1992. The public house became a popular venue for craft and imported beers. Planning for expansion into brewing began with incorporation as the New Albanian Brewing Company in 1994, and brewing commenced in October 2002 in an annex to the suburban pizzeria. The brewery was established by Roger Baylor, his former wife Amy (O'Connell) Baylor, and her sister Kate (O'Connell) Lewison. The first brewmaster was Michael Borchers, who brought a 4-barrel brewing system from the former Silver Creek Brewing Corporation of Sellersburg, Indiana. Jesse Williams assumed brewing responsibilities in 2005 and was joined by Jared Williamson in 2008. Brewing is currently done by David R. Pierce, Director of Brewing Operations since 2009, at the Bank Street production brewery, and Ben Minton at the R&D brewery. The original 4-barrel system produced 14,000 gallons of beer in 2005. With the addition of a 15-barrel DME production brewery on Bank Street in 2009, production more than doubled, reaching 1,571 US barrels in 2011 and permitting broader regional distribution. Bottling of select NABC beers in 22 oz. 'Bombers' began in March 2011, starting with Elector, the NABC's Imperial Red Ale. The businesses of Rich O's and Sportstime are co-owned by Roger, Kate, and Amy. For a brief period in the late 1980s, a second location called 'Sportstime II' operated on Vincennes Street in New Albany, across from New Albany High School.

Reader's Guide

The New Albanian Brewing Company's significance lies in its evolution from a family pizzeria into a nationally recognized craft brewery, achieving a ranking as high as sixth among the world's craft breweries on Ratebeer.com. It is notable as the first commercial brewery to operate in New Albany since 1935, reviving a local brewing tradition. The company's dual-location model—a production brewery and taproom downtown alongside a suburban R&D brewery and original pizzeria/public house—reflects its growth from a small 4-barrel system to a 15-barrel operation that more than doubled production by 2011. The public house, Rich O's, offers 648 different beers and refuses to serve light beer, deeming it 'unfit for human consumption,' and is strongly against mass-marketed domestic beer. Sportstime Pizza shares the same kitchen and menu, offering specialty pizzas and a popular Beer Cheese. Located near Indiana University Southeast and across the river from the University of Louisville, NABC is frequented by students and faculty of both schools. The brewery's legacy includes its role in expanding craft beer distribution across Indiana and Kentucky, and its bottling program, which began with the Imperial Red Ale Elector in 2011.

Did You Know?

• The original 4-barrel brewing system produced 14,000 gallons of beer in 2005.
• Bottling of NABC beers in 22 oz. 'Bombers' began in March 2011 with Elector, an Imperial Red Ale.