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For the past six months, Cynthia Schrock and her son, Justin Schrock, have made it their tradition to head down to Talking Cursive Brewing Company every Friday night. For Cynthia Schrock, the notion of frequenting a bar would’ve been unheard of. But this Tuesday, they were at the corner of Talking Cursive sipping their favorite beers.

“I was never a bar person even when I was younger,” Cynthia Schrock said. “But when (Justin) brought me down to here, (the Talking Cursive staff) were very friendly and welcoming, and their beers and food were amazing, too.”

Talking Cursive, located across the historic Niagara Building in Downtown Syracuse, is known for its expansive variety of draft beer brewed right in its facility. The idea was conceived in 2015 by owners Andrew and Patricia Brooks when working long hours in the hospitality industry was no longer tangible for them.

The Brooks first started visiting local breweries before taking classes in different institutions, from the American Brewers Guild in Vermont to an immersion course to Colorado. In 2019, their visions became reality.

The name is inspired by a Dean Martin meme that the Brooks saw on social media; “It’s not called slurring your words. It’s talking cursive and it’s classy,” though Martin had never officially said this.

Sean Sterling | Staff Photographer

Talking Cursive’s success over the years has shaped the quality of its offered products. The brewery’s name comes from a Dean Martin meme, “It’s not called slurring your words. It’s talking cursive and it’s classy.”

As the meme suggests, Talking Cursive exudes a high level of class. Its American-classic chandeliers and burgundy walls evoke a warm atmosphere, an environment the Brooks’ strived for right from the beginning.

When Talking Cursive first started, the brewery strictly focused on showcasing its staple beers with a small food menu. Since then, the brewery has expanded to more unique menu items, such as naan pizza, tasty burgers and even a cocktail menu. Without the help of its dedicated staff, the success of Talking Cursive wouldn’t be possible.

“We were unrecognizable from when we first started,” Alexis Colton, Talking Cursive’s marketing and events manager, said. “Our beer, food and cocktail menus have changed a lot, but the passion and drive for why we’re here is still there.”

Unlike many breweries, Talking Cursive focuses strictly on creating a communal experience for its customers, going so far as not showing nationally-televised football games to eliminating live music, though it initially did feature entertainment before COVID-19.

“One thing we found (with live entertainment) is that, yes, that would draw people in, but also people wanted to just come in and talk, and that wasn’t a good environment for them,” Andrew Brooks said. “When we reopened after COVID, we decided to focus more on the beer and the food and have the things that people are really coming here for.”

The lack of live entertainment was no loss for Talking Cursive customers as some of Justin Schrock’s best memories at the bar was getting to know the friendly faces of the brewery and even forging relationships with some of its customers.

After frequenting Talking Cursive for several months, the Schrocks recently signed up to be part of the brewery’s “Mug Club,” where members are offered benefits such as discounted drinks and invitations to “Club Cursive” parties.

Hannah Mesa | Design Editor

As Talking Cursive’s clientele grew over the years, so did the quality of their beers. It was a four year process, but “Spill the Wine,” the brewery’s American Barleywine, became a national success.

From the moment Andrew penned the recipe in 2020, “Spill the Wine” was a trial and error of infusing unique ingredients together followed by a long aging process. After six months of taste testing the beer, Andrew Brooks knew he’d made the perfect concoction. And when the Brooks’ submitted “Spill the Wine” to the 31st annual Winter United States Beer Tasting Championship in 2024, its national win proved the work was worth it.

“We thought, ‘Boy, this is drinking better than it ever has!’” Patricia Brooks said. “Lo and behold, (we’re a) national champion.  It’s going to be fun to see how the next batch ages.”

In addition to “Spill the Wine,” Talking Cursive picked up three other regional awards for their porter beer, Vienna Märzen lager and a collaborative double IPA beer with Riseform Brewing.

Sean Sterling | Staff Photographer

One of Talking Cursive’s most popular beers, “Spill the Wine,” won the 31st annual Winter United States Beer Tasting Championship. In addition, the brewery won three regional awards for their Porter beer, Vienna/Märzen Lager and a collaborative Double IPA beer with Riseform Brewing.

Andrew Brooks’ immense love for Syracuse is evident in the names of his beers. Talking Cursive’s American lager, “Crash Into You,” is named after semi-tractor trailers brushing up against the Onondaga Lake Parkway bridge and its “Love Will Tear Us Apart” porter in remembrance of the red and historic Central City Provisions building.

While the brewing team’s success in the 2024 Winter USBTC championship recognizes Talking Cursive’s efforts, representing Syracuse is more meaningful to Andrew Brooks.

“We have a guy from Pittsburgh who comes up to Syracuse several times a year and he always brings a bunch of stuff back and is always checking to see what’s on tap,” Andrew Brooks said. “People want to come and try our beer, so  it’s really great to our awards putting Syracuse on the map.”

Though Justin Schrock has tasted most of the beers Talking Cursive offers, “Spill the Wine” is the one beer he hasn’t tried because it had run out before getting his hands on it. Though the next batch of “Spill The Wine” won’t be available until next summer, he’s more than excited to have his first sip of the award-winning Barleywine.

“One of the customers that we became friends with bought one of the last bottles they had because that’s his favorite drink here,” Justin Schrock said. “Even though Barleywine is on the sweeter side for me, I’m never opposed to trying it.”

Published on March 6, 2025 at 1:26 am