Hocking College launches new line of craft beverages, embracing traditional regional flavors

Hocking College established its Fermentation Science Program in 2018. In it, students can earn a two-year degree which teaches them the process by which beer, wine, and distilled spirits are crafted. Hocking College is able to offer students hands-on experience at the college-owned and operated Starbrick Brewing and Black Diamond Distillery. In a partnership with the new Black Diamond Tavern, Hocking College students will also work to produce two new craft beers to be sold at the tavern; Black Diamond Lager and Black Diamond IPA. The Black Diamond Tavern was opened in October 2020 and was the first completed project of a redevelopment plan coordinated by Black Diamond Development, which is committed to bringing a region back to life after decades of economic downturn.

Investors involved with Black Diamond Development took an interest in preserving the history and legacy of the region and chose to renovate the Shawnee Tavern, originally built in 1877, as the first project. The strategy is to showcase the historical connection between Shawnee and surrounding towns with the early days of coal mining. As that industry has declined, there is a growth in tourism, with visitors coming to explore the countryside and the old mine shafts. Investors saw an opportunity to provide a local establishment that would honor the history of the region while looking to the future, and hopefully reinvigorating the local economy.

Local officials are fully aware of the importance of revitalization in attracting and keeping young people in the area. As Shawnee mayor Bev Travato said recently in an article published by The Columbus Dispatch, "The sad thing is there is not a lot to keep our young people here. Shawnee has been in dire need for someone to take notice of and invest in our village. We are so fortunate that Black Diamond Development is investing in us." Hocking College President Betty Young echoed those sentiments saying, "I mean, what's the alternative? Just to allow our rural places to deteriorate? I don't think it's an option. We become desirable when we help people find ways to make a living."

Hocking College officials are excited to be a part of this project. Noting both the historical relevance and the prospects for the future, Sean Terrell, Dean of Workforce Development at Hocking College stated in a piece by The Athens News, "This partnership will give students who are enrolled in the College's Fermentation Science Program an opportunity to create new recipes based on the traditions of the region, to locally brand new products, and create new concepts that will support economic growth in our communities."