Creature Comforts is driven by the promise that a curious mind leads to better living.
That's why Creature Comforts Brewing Company is guided by more than malts, hops and profits. We're dedicated to better being through being curious. From our scientific brewing process to our wide-awake creative impulse to our small town tenacity, Creature Comforts craves curiosity.
A true Pilsner in a well-balanced package. Czech Saaz hops and a touch of Motueka from New Zealand put a new world twist on this Pilsner.
5.5% ABV | 25 IBUs
A balanced, soft, and juicy IPA. Ripe Passion Fruit and citrus hop aroma and flavor.
6.5% ABV | 65 IBUs
A complex, malt-driven ale that uses rye and French Oak to add a unique character and rounded body.
5.5% ABV | 25 IBUs
Automatic is a modern pale ale (5.2%abv) that features a prominent hop flavor and aroma. A mix of Mosaic and Crystal hops are used to create a delicate balance and give the beer an aroma that features a complex array of berry, citrus, herbal, and pine notes.
The sale of craft breweries to AB InBev is becoming more and more common, and just like anything, the more common something becomes, the more normal it starts to feel, and the more people start to wonder, does it really matter? It all depends on why the craft breweries are being bought by AB InBev, and I think the answer is much more complicated, if conservative, than we realize...
We are so fortunate to be able to extend our tour hours for our Tasting Room starting in May! From now on we will be open one hour later on Tuesdays, Wednesdays, and Thursdays, and will now be open on Sundays from 1-6PM! We thank Athens and the surrounding areas for supporting us these last three years so that we can get to the point of being open longer and therefore giving more guests the chance to attend our educational tours and try our brews. Cheers!
We are thrilled to release Tritonia with Cucumber and Lime this month! The beer will be available on draft early May in addition to being packaged in 12oz cans for the first time in late May.
“Cosmik Debris should always be kept cold and consumed as fresh as possible,” says our Co-Founder and Brewmaster Adam Beauchamp. “Allowing it to age would lessen the brilliant, fresh aroma that we worked to infuse into the beer.”
"The store & sourcing the beans from Equador is meant to be an homage to our mother," Nick continues. Condor Chocolates which opened up in December of 2014 is embarking on some changes in the next couple of months that will enable them to double their capacity.
We have spent some time at our new space exploring and imagining where future brewery machines & equipment will go the last few weeks. We want you to come along on this journey with us as well! Here are some photos from our latest exploration. This space will undergo some huge transformations, which is very exciting. We'll be sure to keep you updated as we make changes and start building out the space!
We are looking forward to expanding here in the city and community that we love so much.
Since we opened our doors, we have had a fanatical commitment to quality. We strive to invest 10% of capital expenditures on quality initiatives. We employ a full time lab manager with extensive industry experience with whom I work diligently with to maintain all of our beers as “true to brand,” and have a staff of nearly 20 trained tasters.
Join us on November 22nd for the onsite release of Oh, Fantastic Then! (5.6%) a Pale Ale made with hard-to-find Southern Passion hops, along with Azacca & Mosaic!
Koko Buni is our milk porter (6.8%) brewed with toasted coconut, cocoa nibs, coffee and vanilla. The flavors are rich and velvety – perfect for cooler days and evenings. As with most of our brews, a key characteristic of Koko Buni is balance in flavor. None of the flavors are overpowering or fatiguing on the palate.
Be sure to check out our notes on our newest limited release beer: Duende!
Join us on our journey of innovation and exploration! And as always, stay curious!
CCBC Events/Tappings for GABF 2016
“Transmission is the result of two breweries who have the same vision in mind: to represent craft beer on a local level, using artists’ passion and to be completely dedicated to the craft,” said Arizona Wilderness Founder Jon Buford. “Oh, and to have a ton of fun while doing it.”
Check out our photos from our Curious No. 8 Tour. Thanks to all who made it out for this special day!
“Balanced and complex, yet soft, it’s the beer we dreamed of making,” - Blake Tyers, Wood Cellar & Specialty Brand Manager.
“Automatic is meant to be light, refreshing and quite drinkable without falling into the common pitfall of ending up too thin, watery or insipid. No color malts were used, however, the relatively full mouthfeel is enough to support this heavily hopped beer,” - Co‐Founder and Brewmaster Adam Beauchamp.
“Time is a gift that we appreciate in our wood cellar, and Existence is a prime example of what time can bring.” - Blake Tyers, Wood Cellar & Specialty Brand Manager
Thanks to everyone who came out for our 2 Year Anniversary Tours!
We are excited to release the sixth brew from The Curious Series on April 30! The base beer of The Curious No. 6 is a mixed culture, tart blonde ale that was fermented in wine barrels. In addition to aging in wine barrels, the beer underwent a secondary fermentation on Georgia peaches.
We have collaborated with Brooklyn-based Other Half Brewing Company to brew a Baltic Porter named, The King’s Ransom. This beer was packaged in 12-ounce cans and will be released on April 8th here at the brewery!
We expanded our brewery operations in February of 2016! Take a look at some of the photos we took of this exciting day!
"Cosmik Debris is a modern take on a double IPA that features more than 5 and a half pounds of hops per barrel. The beer is released in March because the freshest and most choice hops are made available to brewers typically around February." - Adam Beauchamp, Co-founder & Brewmaster
"This is the beer we plan to make again when we get new, freshly emptied wine barrels..As a result of using fresh barrels every time, Emergence will never be the exact same beer twice, and we are extremely proud of the 2015 vintage." - Wood Cellar and Specialty Brand Manager, Blake Tyers.
We have new tour hours starting this Friday (March 4th)!
Staplehouse is a for-profit subsidiary of The Giving Kitchen, and all after-tax profits ultimately benefit The Giving Kitchen, a non-profit which provides emergency assistance grants to metro Atlanta restaurant workers facing unanticipated crisis.
Last Sunday, we were able to host a very special tour for The Curious Beer release. We could not have asked for a better crowd for this event, and were able to capture some of this intimate tour experience on camera, which we wanted to share.
Visitors to the tasting room in the last year will have noticed the peculiar fixture that is Outflow, an expansive sculpture of foam, plaster and conduit piping created by the formerly local, contemporary artist Louisa Powell. After this weekend, the sculpture will be removed to make way for an exciting upcoming renovation in the tasting room. Saturday’s public tour (January 9, 1-4pm) will be the final opportunity to view the sculpture.
Last week we were able to visit the wonderful place that is the 1000 Faces roaster for a special cupping with some of their amazing staff: Ben, Alex (who used to work with us here at CCBC!), and Neal. Our Head Brewer Blake, attended the cupping to determine which coffee would be used for our Imperial Coffee Stout - Breakfast with Paul. After a lot of discussion and collaboration with the incredible folks at 1000 Faces, Blake decided to do a blend of a couple of different coffees (Finca Idealista + Fazenda Ambiental Fortaleza to be exact) for this very special beer.