Common Things is a mixed-culture saison made with honey from local bees. The beer is 6.2% ABV and features Styrian Golding and aged Cascade hops. It was fermented in stainless steel before being packaged and refermented in 750mL bottles.Read More
Creature Comforts Brewery Blog
Filtering by Category: Beer
Our seasonal pale ale, Automatic, is returning this August. The beer is currently available on draft and will be available in 6-packs of 12oz cans from our tasting room and in the Athens and Atlanta markets.
Automatic is a modern pale ale (5.5%) 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 flavor mirrors the aroma with a bit more earthiness and stone fruit, leading to a nicely balanced and moderately bitter finish.
“Automatic is meant to be light, refreshing and quite drinkable without falling into the common pitfall of ending up too thin, watery or insipid,” said Brewmaster Adam Beauchamp. “No color malts were used, however, the relatively full mouthfeel is enough to support this heavily hopped beer.”
We collaborated with local Athens painter, Michelle Fontaine, on the can design. The artwork was inspired by 1950s American popular culture as well as the origin of our facility – a former 1940s Chevy dealership, and later the Snow Tire Company.
The seasonal release will be available onsite at the brewery mid-August as well as in the Athens and Atlanta markets shortly following the onsite release.
We are so excited to have been able to celebrate the grand opening of our new production facility, Creature Comforts at Southern Mill, on June 11 with a ribbon cutting joined by Athens-Clarke County Mayor and Commission.
We originally announced our expansion plans back in January 2017. We broke ground in May 2017 and began initial production at the facility in March 2018. In order to maintain a close distance to our downtown location, and with the assistance and cooperation of the Athens-Clarke County government, we selected the historic Southern Mill complex off North Chase Street to house the second facility.
Originally built in 1900, the mill is currently being redeveloped into a mixed-use development. As a brewery and local business, we were committed to preserving as much of the character of the building as possible during the reconstruction, similar to our downtown Snow Tire Tasting Room and brewery location. We are humbled to be the recipient of a 2018 Athens-Clarke Heritage Foundation Award in the category of Adaptive Reuse and worked with local companies, Studio BNA Architects and Grahl Construction on the Southern Mill facility.
“We never expected that two years into opening our doors we would have a need to start working on building a new brewery,” says our CEO Chris Herron. “However, two years later we are extremely grateful to have it come online as our existing brewery had been operating at maximum capacity for fifteen months. We are excited to have the opportunity to both increase the quality and the quantity of our beer, to create jobs, and to reinvest right here in Athens.”
We've invested $11 million into the 40,000-square-foot historic building at Southern Mill, which houses new state-of-the-art equipment including a fully automated dual 85-barrel brewhouse from German manufacturer Steinecker, a 24-head rotary filler for canning manufactured by Krones, and 50,000 barrels worth of initial annual fermentation capacity. As we continue our commitment to quality, we've also invested nearly a quarter of a million dollars into a quality laboratory onsite.
The initial focus of our new brewery is on production with plans for a tasting room in the future. The technology of the equipment has greatly increased the efficiency of our production and packaging. The canning line averages 185 cans packaged per minute, in comparison to 40 cans per minute the brewery packages with its canning line in the Snow Tire facility. At the new production brewery, a 340-barrel batch of our year-round IPA, Tropicália, is brewed in 16-17 hours, while at the downtown location a 120-barrel batch of Tropicália is brewed in 20 hours. With the increased capacity and efficiency of the equipment, we expect to make a significant increase on our presence in our current distribution footprint.
“The new facility we’ve built here at Southern Mill gives us the ultimate control to precisely make high quality beer exactly the way we want, with better shelf stability and with much greater efficiency,” says Brewmaster Adam Beauchamp. “Every system has been upgraded from water treatment to boilers all the way through to packaging. Sustainability was a big focus for us as we went through equipment selection and plant design. All in all, we believe the brewery we’ve built will allow us to provide our consumers with a product that they will consistently be happy with.”
Griffin Hans and Zach Schroeder are two of our brewers here at Creature Comforts. They both joined our Creature family in February 2016. In June 2016 Griffin and Zach collaborated to brew one of our small batch innovation beers, Calculating Infinity, a crushable pale ale made with Pacifica, Wakatu, and Palisade hops. We’re excited to announce we’ll have the beer back in our tasting room on May 25th on draft and available in cans! In honor of Calculating Infinity’s return, we asked Griffin and Zach a few questions about the brew and the inspiration behind it.
Where did the inspiration for this brew come from?
This was the first time Griffin and I were given the task of creating a beer. Our tastes in both music and beer overlap a fair bit. - ZS
Why did you choose a pale ale as the style?
We were asked to come up with a pale ale recipe, but that was the only parameter. Our interpretation of that reflects our tastes. We both like beer that is balanced and finishes fairly dry. - GH
Why did you choose to name the beer Calculating Infinity?
This is the title of the debut album by the Dillinger Escape Plan, a band we both enjoy. We saw them in Atlanta on their final tour and had a blast. Their music is fun and light-hearted, but technically proficient. We appreciate these characteristics in both music and beer. - ZS
What was the collaboration process like for you both?
The collaboration process was pretty simple. We knew we wanted to make something fairly low-gravity with enough malt character to prop up the hops. I (Zach) love floral hops and wanted to incorporate some floral elements in this beer. Griffin wanted to incorporate some citrus flavors. So, we each chose a hop variety that we thought would work well in the beer, and then chose one together. Griffin picked Pacifica, I chose Palisade, and we chose Wakatu to tie the hop profile together. I think this creates orange blossom notes. Since we wanted it to finish fairly dry, it's a bit reminiscent of a floral mimosa. - ZS
I think Zach and I look for a lot of the same things in beers we enjoy, and the important thing was to make a beer that both of us would want to drink. We wanted to make something sessionable and it was spring time when we were going to make it, so we both landed on the idea of making something floral and fruity with a little bit of honey character. We also made it a point to branch out and use some different ingredients than we normally use. That's kind of where the honey malt and red wheat came from, and all three hops had never been used at CCBC before. We threw a lot of ideas and ingredients back and forth, but we settled on things that had complementary flavor profiles to create a beer that we'd both enjoy. I don't think the beer is really representative of the music, but that's a band we both like and grew up listening to, and the beer has a lot of what we look for in a crushable, spring beer so I guess overall it represents us pretty well. I'm just glad that we got the opportunity to make it again. - GH
Grab your 4pk 16oz cans this Friday (5/25) at 3PM and maybe listen to some Dillinger Escape Plan on your way to the brewery!
Tritonia is returning to our tasting room and in the market this May!
Tritonia is our tart and refreshing gose (4.5%) with hints of coriander and sea salt. This release also features the addition of cucumber and lime. The tartness of the base beer and addition of the lime is perfectly balanced by the cool freshness of cucumber.
With our recent increase in capacity, we have the ability to brew more Tritonia than ever before! The limited release is currently available on draft and will be available in 6-packs of 12oz cans from our tasting room the week of May 21. You’ll be able to find Tritonia in the Athens and Atlanta markets shortly after the onsite release. The exact date of the onsite release is TBD - we'll send out more details when we have them!
Thank you to everyone who came out for our Four-Year Anniversary! We enjoyed a fantastic weekend of sharing special beers, enjoying live music, and incredible food. We appreciate all who helped us celebrate four amazing years of being a part of the Athens and craft beer communities. We also want to say a special thanks to Manila Express, 1000 Faces, Velveteen Pink, Oak House, The Artisanals, The Hernies, Cougar Sweat, Rose Hotel, Little Gold, Blue Yonder, and The Shoal Creek Stranglers for making the weekend even more special by providing live music, great food, and sweet treats.
Check out photos from the weekend below!
Our next seasonal release, Cosmik Debris, will return this March. The beer will be available on draft and in 6pk 12oz cans in the tasting room as well as in the Athens and Atlanta markets.
Cosmik Debris is a double IPA featuring Simcoe, Idaho 7, Mosaic, Cascade and Chinook hops, that together develop a bursting aroma of citrus zest, melon and subtle pine. The beer is 8% ABV and delivers a beautiful balance between firm bitterness and malt, with notes of starfruit and orange marmalade on the palate.
Cosmik Debris is released in March because the most recent crop of hops becomes available to the brewers at that time. In total, the double IPA uses five pounds of hops per barrel and is intended to be enjoyed when fresh.
“Cosmik Debris has a brilliant aroma from the hop profile that will lessen with age,” says Head Brewer David Stein. “This beer should be kept cold and consumed as fresh as possible.”
We collaborate with local artists on the can designs for our seasonal and limited releases. The label artwork for Cosmik Debris depicts a galactic scene that was designed by Athens-based artist Kim Deakins.
The seasonal release will be available onsite at the brewery March 23 as well as in the Athens and Atlanta markets shortly after the onsite release.
Athena Paradiso (4.5%) is our fruited treatment of Athena, our year-round Berliner Weisse. Each Athena Paradiso features different fruit additions, in this release we used the addition of tart cherry, raspberry. and cranberry. The beer will be packaged in 6pk 12oz cans. The use of the word “Paradiso” with the Athena brand’s name and the can label artwork are intended to instill a vision of paradise, representative of the flavor and aroma of the beer.
Be sure to join us this Friday for the official release of Athena Paradiso cans! We'll have live music, food, and, of course, plenty of Athena Paradiso with Tart Cherry, Raspberry, and Cranberry to drink and take home with you. The beer is currently on draft in the Tasting Room.
We're thrilled to announce that we will package our year-round rye amber ale aged on French oak, Reclaimed Rye, in cans for the first time this February. Reclaimed Rye will join Tropicália (IPA), Athena (Berliner Weisse), and Bibo (Pilsner) as the fourth year-round offering to be made available in cans.Read More
We are very excited to bring back Koko Buni, our winter seasonal milk porter with toasted coconut, cocoa nibs, and coffee, this December. Koko Buni will be available on draft and in 6pk 12oz cans onsite at the brewery as well as in the Athens and Atlanta markets.
Koko Buni (6.5%) is a milk porter brewed with toasted coconut, cocoa nibs, and coffee. The flavors are rich and velvety – perfect for cooler days and evenings. As with all our offerings, a key characteristic of Koko Buni is balance in flavor. None of the flavors are overpowering or fatiguing on the palate.
“We decided not to be traditional with the beer and add some ingredients that play well with the existing roasty and chocolatey flavors of dark beer,” says our Head Brewer David Stein. “The result is a decadent porter, yet balanced and not over the top. Each flavor has room to individually interact with your palate, which is always a challenge as a brewer when using so many ingredients.”
We sourced the coffee and a portion of the cocoa nibs used in the beer locally. The coffee is an Ethiopian blend from 1000 Faces Coffee and the cocoa nibs are Ecuadorian from local bean-to-bar chocolatier, Condor Chocolates. In addition, 1000 Faces will offer the coffee used in the milk porter as a limited-edition Koko Buni coffee blend.
The coconut and Ethiopian coffee used in making the beer inspired its name. “Koko” translates to coconut in Papmiento, a language commonly used in the Caribbean. “Buni” is derived from the word for coffee in Amharic, the primary language found in Ethiopia.
Koko Buni will be available on draft and in cans onsite at the brewery and in the Athens and Atlanta markets in mid-late December.
At Creature Comforts, we wanted to determine a way to serve our city before we'd ever brewed a drop of beer, and this commitment remains one of our company pillars today.
Should, for instance, the definition of community be understood as something that is strictly geographical, an allegiance that supposedly dissipates at the borders of one's neighborhood or state line? Or should it be, in our case, vocational as well?
Put another way, does a group of people bound by a common pursuit, no matter their mailing address, constitute a community? We've decided it does.
After all, the brewers and cellarmen, the pub owners and representatives of the craft beer community around the country have become fast friends of ours, peers and mentors and advocates. They are champions of our brewery and patrons of our brand. And the feeling—though perhaps it should go without saying—is emphatically mutual. We have heroes across our brewing community who challenge and inspire us with each new release.
So, when members of that community, and a region of our country, is devastated by disaster, we want to act as neighbors do and ask: What can we do to help?
When the Santa Rosa-based Russian River Brewing Co.—heroes of ours, indeed—launched an inventive arrangement to raise money for Sonoma wildfire relief, we were honored to participate. You can, and should, learn more on their website, but the short story goes like this: In response to these fires that tore through Sonoma and its surrounding counties last October, Russian River, in partnership with the King Ridge Foundation, decided to brew a beer with 100% of profits for the brew going to the Foundation. They invited craft breweries around the country to brew a beer under the brand Sonoma Pride as a vehicle to raise awareness and funds, and we were fortunate enough to get invited by one of our hero breweries to be a part of the cause.
Our take on this recipe is a hoppy blonde ale brewed with Comet, Waimea, and Crystal hops, and 100% of the profits from our Sonoma Pride draft and to-go sales will be directed to the King Ridge Foundation, who are mobilizing these dollars to meet the region's most pressing needs. Click here to learn more, and take a moment to look through the many participating breweries who jumped to the aid of their coast-to-coast community.
We hope you'll join us December 8th as we tap these kegs for the first time to show a little love for our friends out West.
Come out. Drink up. Do good. #SonomaPride
We hope you will join us in our Tasting Room for our Bottle Release Day on November 24th, 2017. We will be releasing several bottles to-go as well as for onsite consumption. We are looking forward to sharing this special projects with you. For more information about the beers, check below.Read More
“The idea of a Table Beer is not new, and in fact it is practically the genesis for beer,” says our Co-founder and CEO Chris Herron. “Our goal was to design a beer that serves as a complement to food rather than a distraction – something unpretentious, that is meant to simply be enjoyed with friends around the dinner table.”Read More
Subtle Alchemy is a series of continuously evolving expressions from our wood cellar. Each blend is unique in its parts and singular in the moment in time it is created. The flavors expressed will follow the ebbs and flows of our barrel program.Read More
It’s that time again! We are excited to release Athena Paradiso with passion fruit and guava (4.5%) on draft as well as in 12oz cans late August. Athena Paradiso is our fruited treatment of Athena, our year-round Berliner Weisse.Read More
Get an inside look at our Barrel Room as our Wood Cellar Manager, Blake Tyers, pulls nails with our CEO, Chris Herron and discusses upcoming projects.Read More
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.Read More
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.Read More
“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.”Read More
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.Read More