Stories | Open Mic

Son of Resin: Home-Brood

Published On
December 2, 2013

Dan Reeve is a professionally trained graphic artist, cigar writer, beer aficionado and home brewer from Columbus, Ohio. After becoming enamored with Resin, Dan created a clone of the brew. We struck up a conversation on twitter, sent Dan some goodies, and he sent a bottle our way. It was the sincerest form of flattery, and the beer was sincerely tasty.


Head Brewer Pete Dickson’s First Impression

“Dan’s version was remarkably similar– a little darker than the real thing, but great for a clone. A good, solid beer in its own right.”


Braumeister Jan, middle, and Head Brewer Pete, right, examine the original and its clone

Dan Reeve Interview

Homebrewers are a passionate folk. What drives your passion for brewing and beer?

I love flavor. Whether it comes from a mix of spices in a well-crafted meal, the perfect blend of premium tobacco in a cigar, or the delicate balance of malts and hops in a beer, flavor is always in the forefront of my mind. My passion for beer goes back many years, but my passion for brewing is relatively new. I first tried my hand at a home crafted brew back in my college years with limited success. It was the typical on-the-stove setup with a beginner’s kit. The beer was “OK” but nothing to write home about and I soon became too busy to keep up with the hobby. About a year ago, North High Brewing — a new brew pub in Columbus, Ohio offering a Brew on Premise program — opened up around the corner from my house. Brew on Premise means you can use all of their professional brewing equipment with whatever ingredients/recipes you bring. I got together with three other guys and the first batch of Resin CLONE was boiled up and racked.


With hundreds of double IPAs across America to choose from, what about Resin made you decide to clone it? What about the spirit, flavor profile, and aroma.

I knew a Resin clone was something I wanted to make after first watching your “Vision” series video about the beer. Shane walking through the forest explaining how heat and fire is the real key to this beer was something that stuck with me, made me think about the chemistry that goes into crafting a beer of this caliber and how it’s a progressive and ever-changing art. There is a real passion in that video. After tasting Resin for the first time, I got it and knew I had to try to replicate it. The aroma is almost intoxicating by itself; how could anyone not want more of it?


You called Resin “crisp and bitey not sweet and syrupy” in a Columbus Underground piece. A dry finish and a certain drinkability at a hefty ABV are definitely prized traits of the brew. Can you speak to that any further?

Like I mentioned before, I love flavor. While that can cover a lot of tastes, and I have my time and place for almost all of them, bitter and spice are what I tend to like the most. Resin, to me, is the perfect balance of bitterness and spice. There is a big pine and citrus taste on the front of the profile that is typical of a well-made double IPA. But for me, what makes Resin different is the herbal spice that comes on the aftertaste and through the sinuses. It’s this clean, dry taste that, after drinking my first can, made me say, “This is something different.” I’ve tried a few hundred IPAs and double IPAs but have yet to find another that has that specific spice.


Brewer Heather checks the clone’s aroma

Do you notice any differences between your version and the original Res’? People say it’s a remarkably good clone.

Our version of Resin is good. I can say that because we’ve taken it to our football tailgate, to our friends’ houses, and even shipped it to other home brewers and they all have confirmed that it’s good. With that said, and even with our second batch tasting closer to the original Resin, it’s still not there. It has a bit too much sweetness that takes away from the spicy finish. I’m really happy with the beer and I know the three other guys who brewed it with me are happy with it, too. At the end of the day, that’s all that really matters. That and it has alcohol in it.

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