Nestled on the east bank of the Hocking River, Devil’s Kettle Brewery, located at 97 Columbus Road, serves a variety of pierogies, German sausages and craft beers. Neighboring businesses can hear the laughs of happy and satisfied customers, inviting others to relish in the relaxing atmosphere.
Devil’s Kettle opened in 2015 after Cameron Fuller, owner and brewer, took a leap of faith and bought the space. Not long after the purchase, Fuller transformed what used to be Southeast Imports, a used car lot, into his dream brewery with a taproom and large outdoor patio.
“I just thought it was a cool spot for a brewery … and then it stayed vacant for a while, to the point where I kind of knew that it had been foreclosed on and the bank was probably somewhat desperate to get rid of it,” Fuller said.
Leaving California and moving 2,480 miles away was not Fuller’s original plan, but after pursuing a career in custom guitar building, he packed his bags and settled in Athens in 2010.
Living with his aunt who was a previous classics and world religions professor at Ohio University, Fuller worked for Stuart-MacDonald Manufacturing. Founded in 1986, StewMac is the “world’s largest e-tailer of specialty tools and parts” for those looking to repair, construct or modify their guitars, AmherstPartners claims.
During his time with StewMac, Fuller joined the HomeBrew Club in Athens, a worldwide organization with over 1,900 registered clubs. Fuller said he was a member in California and each club teaches “like-minded people” about zymurgy, the study of brewing.
“I homebrewed a little bit before I moved here and I met the people in that community (and) I got more and more serious about brewing,” Fuller said. “It is just a nice community around craft beer, I really studied and practiced a lot, as much as I could as a home brewer.”
Brewing is no easy task and it takes several steps to create a refreshing beer. Fuller delivers pallets of malted barley and mixes them into a large mash tun, or kettle, at a specific temperature, which activates the enzymes inside the grain.
The starches in the grain are then converted into sugars, filtered to create sweet malt syrup, transferred and boiled with hops, or flower cones, cooled and transferred to the fermenters. After adding the yeast, which eats the sugars, a brewer is left with alcohol and carbon dioxide.
After the process is complete, grain can be left over as the perfect treat for cattle. Instead of discarding the grain, Devil’s Kettle donates it to local farms.
Wildcat Ridge Farms is a local and family-owned farm in nearby Shade, Ohio, producing “quality, homegrown, livestock products.” Paula Compston opened the farm with her husband in 2016 and said they decided to use “spit brewers grains” from different breweries to feed the animals.
“(Spit brewers grain) is what (Fuller) has removed during the brewing process, but it could be rye or wheat,” Compston said. “We feed it to the cattle because, in turn, he is saving a landfill fee or hauling fee.”
Compston said although the cows are almost 100% grass-fed, the grains are a supplement and she is grateful for Fuller’s kindness.
“We just enjoy working with him, he has used some of our products in his kitchen,” Compston said.
In addition to supporting local businesses, Devil’s Kettle provides a relaxed setting where both customers and local musicians can connect. Live music is a staple in the Devil’s Kettle experience and several Athens musicians have performed, including Chris Monday, John Healy, Tim McKenna and the band Fine Business.
Fine Business is one of Devil’s Kettle’s consistent cover bands and performs a variety of folk rock, country and blues songs. The members, John Wetzel and Angela Opell, met in 2019 at Casa Nueva’s open mic night, but officially formed the band in 2024.
Wetzel, the band’s guitarist, said he and Opell always feel welcomed by Fuller and the Devil’s Kettle staff, and he looks forward to each performance.
“We have played there two or three times and we always have a great time,” Wetzel said. “You meet people doing that and just a different crowd hangs out there and it is a nice place.”
Wetzel said his favorite drinks are the Helles Awaits and Helles Lager, and the House Pierogi for $10 and Special Pierogi for $12 are also a must-have. The House Pierogi is stuffed to the brim with potatoes, onions and cheese while the Special changes flavor.
“It is different from all the others,” Wetzel said. “It is unique … and the beer is good, the food is good, just a fun place to be.”
For those looking for food, fun and freshly brewed beer, Devil’s Kettle is open Wednesday, Thursday and Friday from 4 to 10 p.m., Saturday from noon to 10 p.m. and Sunday from noon to 6 p.m.
Fuller said it is the Athens locals, families and students who make him feel at home and encourage him to keep the business running.
“After being here for five or six years before I started the brewery, I did not feel like I was truly part of Athens, but running the brewery, I know I am definitely a part now,” Fuller said.
