Ozone’s Brewhouse: Liquid art in Old Town’s backyard

On summer nights in Old Town, Ozone’s Brewhouse feels less like a bar and more like the neighborhood’s backyard. The open-air seating, parked food truck and casual crowd make it a reliable spot for chill vibes. It’s as much a launch point as a destination, offering somewhere to grab a pint before wandering throughout Old Town’s social district.

“Old Town has always been easygoing and relaxed,” brewmaster and general manager Kyle Malone said. “That’s our goal for our tasting room.”

Inside, the space reflects the business’ DIY charm and neighborhood roots. The back bar was salvaged from Lansing’s old Mustang Bar, and soccer scarves hang from the rafters. Ozone’s is known as one of Lansing’s most soccer-friendly bars, often opening early or staying open late for key matches. Weekly trivia and a monthly comedy night round out a calendar of community-driven events.

Ozone’s runs on a one-barrel pilot system that allows for experimenting with new beers and turning over taps quicker. Twelve taps rotate between four house staples and eight small-batch releases, while additional taps feature house-made cider, seltzer and wine. A current customer favorite is the Tyrannosaurus Razz, a raspberry saison Malone likes to blend with Forward Grind, an American stout, or Black Roses, a barrel-aged imperial stout.

As for what makes a beer great, Malone keeps it simple: It should taste like what you meant to make.

“For a brewmaster, it’s about the beer coming out exactly like you intended,” he said. “For others, first it’s gotta be enjoyable, and then, was it good for what it’s supposed to be?”

Courtesy photo

The brewery’s food truck, parked just out front, has become a draw of its own. The menu leans into hearty, beer-friendly comfort food such as wood-fired pizzas, loaded burgers and sides. Standouts include smoked prime rib poutine, buffalo cauliflower wings and the Fire Food burger, topped with ghost pepper cheese and fried jalapeños.

“Our food specials are fire as well,” Malone said. “They’re always changing. Watch our social media for what’s new.”

Ozone’s is a family-run operation, founded by Malone and his father, Dan, who started home brewing in 1993. Malone followed in 2010, eventually studying at the Siebel Institute of Technology in Chicago and gaining professional experience in Indianapolis before returning to Lansing to help open the business. His sister, Kate Bly, contributes artwork and branding.

“My father was my first brew teacher,” Malone said. “We approach things quite similarly.”

Malone noted drinkers have been leaning toward “reasonable ABV beers” in the 5 to 5.5% range — full-flavored but not too strong. Cider sales have quietly surged, and while nonalcoholic options aren’t yet in high demand, he expects that to change.

He also said there’s been a noticeable dip in the popularity of craft beer.

“I was at Craft Brewers Conference just two weeks ago, and the State of the Industry speech was a lot different than what it was 10 years ago,” he said. “The bright spot is the small, local places. They’re still finding growth.”