271 West Hancock Avenue
Athens, Georgia — 30601




271 West Hancock Avenue
Athens, GA, 30601
United States

Brewery Hours: 

Monday: Closed
Tuesday - Thursday: 5-10pm  
Friday: 3-10pm
Saturday: 1-10pm
Sunday: 1-6pm


Creature Comforts Brewery Blog

Filtering by Category: Beer

A Taste of the South: Dayspring

Shannon Vinson

In 2014, we opened Creature Comforts Brewing with a quest. We wanted to establish ourselves as a brewery of high quality that made carefully crafted and thoughtful beers. We wanted to be a place for the community to find fellowship, support, and camaraderie. We wanted to immerse ourselves into the city of Athens and truly be a positive addition to the community. We also wanted to support the community and find like-minded farmers that had a vision for a better way of living and deep respect for the land. These notions manifested themselves into the pillars of our company, and they continue to hold true now. Early on we opened our doors to the Athens Farmers Market, which we still host every Wednesday, and, lucky for us, that is where we met the Brett Family of DaySpring Farms in late 2014.


DaySpring Farms is a short 20 miles from our brewery through the Georgia countryside. The small, unassuming, single-family farm grows some of the best grains I’ve ever tasted, which is no surprise after you talk to the farm manager Nathan Brett. A charming family man, Nathan and his father, Murray, work relentlessly to grow grains that are honest and pure. Their motto is, “reclaiming a better way of life.” This sentiment is a profound truth they hold tightly. Honest farming, with the mission of creating pure, high-quality grains, and a lasting healthy lifestyle, is a reflection of their contribution and hope for the world.

Their organically grown wheat and corn contain deep amounts of flavor that really open your eyes to how wheat and corn should taste. I encourage you to find their grits if you want to know what I mean. They’re phenomenal and one of my favorite ways to start a Saturday at home. This beautiful, high-quality grain is why we have decided to make them a part of the identity of our brewery. Not only do we make a beer named DaySpring featuring their wheat, but DaySpring wheat is in every beer from our specialty cellar. Their wheat is a part of our house flavor now, a signature of the department. It’s an honor to continue to work with them as we push into the future. Their daily commitment to their craft make our beers better, and we’re all grateful for it.

With all that being said, we are extremely excited to be releasing DaySpring (batch #3), our traditional interpretation of a grisette, into the markets of Athens & Atlanta in 750mL bottles and have DaySpring serve as one of our bottles we look forward to offering year-round through our wood cellar program.

Dry, grassy, herbal, and slightly fruity this beer represents our vision of historical brewing from Belgium. Not only is this beer a flagship of our specialty program, but also a foundational piece of our local agriculture initiative. Look for bottles in stores as well as in our tasting room.


—Blake Tyers, Wood Cellar & Mixed Fermentation Director

Concurrence Blend 2

Shannon Vinson

Concurrence Blend 2 is an imperial stout (12.1%) aged in rye whiskey barrels with coffee and cinnamon added. For this beer, we blended from rye whiskey barrels where the beer sat for 19 months before we added coffee and cinnamon to it. We worked with 1000 Faces Coffee to choose Agua Limpa coffee (a nutty, chocolatey, rich coffee) from Brazil to accent the flavors of this particular beer.

The beer will be available on CraftCellr at 1PM this Saturday, July 13th. There will be a limit of 2 bottles/person for each beer for CraftCellr, a limit of 4 bottles/person onsite, and the bottles will be available at 34.99/bottle. The beers will also be available on draft for the release. Cheers!

Tritonia with Cucumber & Lime

Shannon Vinson

Just in time for summer, we are releasing our next seasonal offering: Tritonia with cucumber & lime!

Tritonia is a tart and refreshing gose (4.5% ABV) with hints of coriander and sea salt. This version of Tritonia features the addition of cucumber and lime.

Tritonia with cucumber & lime is currently available on draft in the tasting room and it will be available in 12oz 6pks from the brewery on June 18th. You can expect to find Tritonia in our entire can distribution footprint shortly after our onsite release.

River Ridge Red & the Curious. No. 12

Shannon Vinson

Join us for the release of 2 very special beers from our wood cellar!

Celebrating the crop with River Ridge Red

River Ridge Red is an ale (6.6%) aged in oak barrels with organic red raspberries from Independence, VA's River Ridge Organics.

This beer is a celebration of the crop from their farm. We selected the best blend of barrels to honor the complex flavor of the red raspberries featured in the beer. Once we blended beer onto the fresh raspberries, we performed punchdowns for two weeks, and then continued to macerate on the fruit for more than 6 months. The extended time allows the acids from the fruit to round out and mellow, leaving a soft and honest red raspberry flavor. As with all of our beers from our wood cellar, we have worked diligently to have a balanced acid profile that compliments the fruit River Ridge farms have worked so hard to grow.

Total production: 158 cases

River Ridge Red will be available in 500mL bottles from the tasting room on June 15th and is now available for pre-purchase on CraftCellr. The onsite limit is 6/guest at 17.99 per bottle.

Bottles are available for pre-sale here:

From the Curious Series: the Curious No. 12

We developed Curious 12 from our desire to create a beer that mimics red wine without the use of grapes. The beer was port barrel-aged and packaged still, supporting the red wine flavors present in the offering. Once River Ridge Black was finished conditioning on top of the fruit, we transferred some of the beer to a port barrel to age for 8 months. This additional aging was to encourage port flavors to round out the flavor profile of River Ridge Black and add depth and complexity via the oxidized flavors of port.

The Curious No. 12 is a part of our Curious Series in which we explore new techniques, flavors, and ingredients. The beer is 8.1% ABV and will be available in a limited amount of 500mL bottles from the tasting room on June 15th for onsite consumption only.

Life in Flux

Shannon Vinson

Our next limited release from our recently expanded wood cellar is Life in Flux, which will debut this June. Life in Flux will be available in 750mL bottles from our tasting room on June 1st.

Life in Flux is a blended imperial stout (13% ABV) aged in whiskey barrels. We blended select barrels from the wood cellar that best represent the beauty of our current whiskey barrel-aged stout collection. Our plan is to release a blend of Life in Flux annually. The intent for each vintage is to represent a snapshot of our barrels from a specific moment in time.

Life in Flux will be available in 750mL bottles from the tasting room on June 1st starting at 1PM with a limit of 4 bottles/guest at $29.99/bottle. Bottles will be available on a first come, first served basis from the brewery only.

Mutualism Returns

Shannon Vinson

We’re excited to announce the second release of our collaboration with Jester King Brewery, Mutualism, from the tasting room in Athens this Spring. The southern-style farmhouse lager will be available in 750-mL bottles on May 11.

Mutualism is dry, round, and defined with a 6-percent ABV. The base beer for Mutualism is a pilsner brewed using local wheat and grits from Georgia-based DaySpring Farms. The finished pilsner underwent a secondary fermentation with a blend of house-mixed cultures of yeast and bacteria from both our brewery as well as Jester King’s. The beer was then bottle conditioned for five months.

Our two breweries first released the collaborative brew in July 2016. We bonded over a strong admiration for beers that represent a time and place, which inspired the blending of the two house cultures as well as the use of local grits, a staple in Southern homes.

“We feel that this beer is a beautiful balance of our two breweries,” says Wood Cellar and Specialty Brand Manager Blake Tyers. “Our work together, and our house cultures working together created a mutually beneficial relationship revealed in the beauty of this beer.”

Our resident artist, Melissa Merrill, designed the label art for Mutualism. The label depicts both breweries’ logos as one cohesive unit, representative of the symbiotic qualities of the beer. Inspired by the collaborative brew, Merrill painted the original artwork for the label with a watercolor medium derived from the two breweries’ combined house-mixed cultures.

Five Years Curious

Shannon Vinson

Thank you to everyone who joined us in raising a glass to five incredible years this past weekend! We’re so grateful to everyone who has come along on this curious journey with us & for the support over the years. From sharing one-of-a-kind offerings like Existence & our Five Year Anniversary Ale to introducing new offerings like our Crushies (which we hope to have more often in our tasting room) - we enjoyed a great weekend of celebrating with you all!

We want to say a special thanks to the following for providing delicious food, live music, and unique creations for our open-air market:

The Wobblers

Halem Albright Band

Desert Noises

Motel Radio

New Madrid




Figment Kombucha

Color of Heat

Tie-Dyed Turtle Natural Living, LLC

Nevermore Studio

Blue GrassHopper Creations

1000 Faces Coffee

Little Athens

South East Women Wrestlers

Jourdan Joly Studio

Manila Express

La Michoacana Es Natural

Photo RIOT

H and L Ceramics

Pinto Art Supplies

Check out images of the memorable weekend below. Cheers to five years!

Wood Cellar Expansion

Shannon Vinson

In an effort to grow our wood cellar and specialty brand program, we recently expanded our barrel facility with additional equipment in January 2019. We added three foeders as well as a state-of-the-art bottling line to our original location in downtown Athens.


The three foeders were imported from a winery in Sardinia and refurbished by an Italian cooper. We’re utilizing the additional tanks to increase the quality as well as the output of specialty brands. The bottling line we recently added is a GAI MLE 661 BIER model coming from Italy. The line is capable of packaging 500mL, 750mL, and 1500mL formats, and packages 750mL bottles at a rate of 1000 bottles/hour (still) and 700 bottles/hour (sparkling).


“Expanding our barrel facility allows us to work more closely with local farms to innovate and reflect our region with flavor,” said Wood Cellar & Specialty Brand Manager Blake Tyers. “We look forward to growing the program and continuing on this journey of curiosity and exploration.” 


We’re now preparing for the release of several offerings from the program. Consumers can expect new brands, Pearson and Curious #12, in addition to the return of Existence as the next releases from the wood cellar and specialty brand program.

Pearson is a fruited ale aged in oak barrels that showcases locally sourced peaches from Fort Valley, Georgia's Pearson Farms. We worked with “the Peach Guru” John Short of Georgia Proud Provisions to select the Elberta peach, the original king peach of Georgia, to feature in the 2018 vintage. We then determined select barrels to create a blend that honors the flavors of the chosen peach variety. We packaged and conditioned the beer in 500mL bottles. Pearson is 6.5% ABV and will be available from our tasting room on March 30.


We developed Curious #12 from a previous release from our wood cellar, River Ridge Black. Once River Ridge Black finished conditioning on top of organic black raspberries and black currants, we transferred a portion of the beer to a port barrel where it aged for eight months. Curious #12 is a part of our Curious Series that we utilize to explore new techniques, flavors, and ingredients. The beer is 8.1% ABV and will be available in a limited amount of 500mL bottles.


Existence [2019] is a bourbon barrel-aged imperial stout aged for 23 months. This version of the stout is 13.7% ABV and intense yet balanced with a firm structure and viscous body. We first released the brand in May 2016, and the beer served as the first bourbon barrel-aged stout the brewery ever produced. Existence was built to age and develop over time into a refined and well-balanced offering.

We hope you’ll join us in our tasting room on March 30 for the Pearson release and stay tuned for more information on upcoming releases from our wood cellar!

Big News for New Georgia Markets!

Shannon Vinson

We are excited to announce that we will expand our distribution footprint to include the Savannah and coastal Georgia markets! We will work with our distributor, Savannah Distributing, to enter the additional markets and we plan to distribute statewide by early June 2019.

Since opening in 2014, our beer has only been available in Athens, Atlanta, and nearby surrounding cities. We expanded our operations in 2018 by opening an $11 million, 40,000-square-foot additional production facility to better meet the demand in our existing markets and we added Columbus, GA, and Augusta, GA to our distribution footprint in November 2018.

The recent expansion brought our initial capacity of 50,000 barrels, and after moving tanks from our original Snow Tire location to our new Southern Mill location, capacity has increased to 70,000 barrels. The additional increase in production capacity will allow us to expand our current distribution footprint!

“It’s exciting that our beer will be available throughout Georgia for the first time.  We are always grateful when we get the opportunity to use our beer to create enjoyable experiences and positively impact communities within our home state,” says our Co-founder and CEO Chris Herron.    

Get Comfortable 2019 Campaign Launch

Shannon Vinson

We are excited to announce we will launch the 2019 campaign of our flagship community outreach program, Get Comfortable, on February 6. Starting with the 2019 campaign, the program will begin partnering with another brewery each year to release a collaborative beer to generate funds for the campaign. In the 2019 Get Comfortable season, we are partnering with Russian River Brewing Company.

“When Russian River put a call out to our friends in the craft beer industry last year to raise money for the victims of the 2017 Sonoma County fires, Creature Comforts came forward to help support the cause. It was pretty early on in our recruiting, so naturally I was blown away that a brewery all the way from Athens, Georgia would help out,” said Russian River Owner & Brewer Vinnie Cilurzo.

“Fast forward to the 2018 Firestone Walker Invitational, Adam and I were having a beer and discussing beer and business and he told me about the Get Comfortable campaign Creature Comforts was doing. When Adam asked if we’d like to brew a beer together to help raise money for local charities in Athens, it was an easy yes. At Russian River, we look at giving back to our community as a part of our business model, so it is great to connect with others in the beer industry like Creature Comforts who have the same values.”


We collaborated to brew an IPA featuring Strata, Amarillo, Comet, and Pahto hops. Get Comfortable IPA is 7.2% ABV and will be available throughout the campaign on draft and in 4-packs of 16-ounce cans.

With the vision of being a good neighbor to those in need, we created Get Comfortable in 2015, which has grown to be a year-round program. Get Comfortable’s mission is to unify the business community to resource the agencies meeting the community's most pressing needs. In Athens-Clarke County, where one in five people are food-insecure and the poverty rate is 34.4 percent—double the state, and triple the national, average—the campaign has traditionally focused on hunger, homelessness, and poverty. Through a rigorous vetting process as well as the direction of an advisory committee of community stakeholders, the campaign selected nine organizations to highlight throughout the season and receive funding when the program wraps in November 2019.

The following nonprofits were chosen as the 2019 Get Comfortable partners: Action Ministries, Advantage Behavioral Health, The Ark, Athens Community Council on Aging, Bigger Vision, Chess & Community, College Factory, Family Connection-Communities in Schools, and Mercy Health Center.


"Get Comfortable aims to align as many partners as possible to make the largest impact that we collectively can. Beyond the more than 40 local businesses participating in this year's campaign, we are profoundly honored to welcome a new partner this year in Russian River Brewing Company. Headquartered across the country in Sonoma County, they obviously operate beyond the borders of Athens-Clarke, but they are absolutely a part of our craft beer community,” said Director of Community & Culture, Matt Stevens.

"Given our desire to transition the Get Comfortable release into an annual collaboration, and specifically our aim to leverage this program to intersect with other craft breweries famous for their philanthropic work, Russian River was an obvious choice to inaugurate this new direction. Whether it’s their annual Framboise for a Cure release, past participation in Ales for ALS, or most recently, their rallying the craft beer world around the Sonoma Pride project in the wake of last year's California wildfires, they remain an industry leader both in the quality of their product and the reputation of their charity."


Get Comfortable 2019 will be a year-round campaign with a pronounced season of emphasis taking place February 6 through April 10, during which we will donate 100-percent of our Wednesday “community day” profits towards the Get Comfortable fund. In addition to the profits from the collaborative beer going towards the fund, we will also create Get Comfortable merchandise and work alongside local businesses to generate additional profits for the fund.

Get Comfortable 2019 will kick off February 6. Get Comfortable merchandise, as well as the Get Comfortable IPA, will be available at the brewery for the kickoff. For more information on Get Comfortable, visit

Athens to Athens Grist to Grist

Chris Herron

Over the past four years we’ve been very fortunate to develop friendships with so many amazingly talented breweries, some of which we’ve had the opportunity to make collaborative beers with. We’re excited to announce our next collaboration, a beer we brewed with our friends at Jackie O’s Brewery – Athens to Athens Grist to Grist – will be released from our tasting room this January!

Athens to Athens Grist to Grist is a saison (6%) made with spelt sourced from Jackie O’s community in Ohio and wheat locally sourced from DaySpring Farms in Danielsville, GA. The saison base was split among wine barrels. Half the barrels inoculated with our house-mixed culture, and the other half with Jackie O’s house-mixed culture.

After a year of resting in barrels, we blended the saisons to bring together the flavors from the two house cultures. Jackie O’s signature lemon meringue flavor pairs perfectly with our stone fruit notes.

“By inoculating the barrels with each of our mixed-cultures separately, we were able to allow our house cultures to develop the flavors they would on their own and then blend the beer to create a unique voice together,” said Wood Cellar and Specialty Brand Manager Blake Tyers. “I have such a huge respect for Brad and the work he’s done at Jackie O’s. I favored the Jackie O’s character in the blend to present something different than what we typically offer, and to present a distinct saison that is truly representative of the collaboration.”

Jackie O’s traveled to Athens, GA to brew the saison in February 2017. The beer is the second release in a collaboration series with Jackie O’s. The first of the series, a smoked barleywine aged in bourbon barrels and inspired by historic Adambier, was released under the same name from Jackie O’s tasting room in Athens, OH.

“This project was conceived two years ago through an innocent conversation about how we both brewed in towns named Athens,” said Jackie O’s Director of Brewing Operations Brad Clark. “A seemingly simple discourse led to a collaborative concept that pulls from a time, and most importantly a place. We brewed with each other at both breweries over the course of seven days! Time spent together in our respective place of being, led to some dynamic beers that transcended both environment and glass.”  

Our resident artist, Melissa Merrill, designed the label artwork. The artwork depicts an idyllic moment to enjoy the saison. Athens to Athens Grist to Grist will be available in 750mL bottles from our tasting room on January 11.

Tritonia with Pineapple and Lemon

Shannon Vinson

We’re excited to announce we will release Tritonia with pineapple and lemon this December. The limited offering will be available on draft as well as in 6-packs of 12-ounce cans from our tasting room and throughout our distribution footprint in late December.

Tritonia is a tart and refreshing gose (4.5% ABV) with hints of coriander and sea salt. This new release features the fruit additions of pineapple and lemon. In addition to releasing two versions of our fruited Berliner Weisse Athena Paradiso each year, we will also release two versions of Tritonia, featuring different fruits, annually. Tritonia with cucumber and lime was previously released in May of this year.

“We’re excited to add another Tritonia version to the roster,” said Head Brewer David Stein. “The pineapple and lemon additions perfectly complement the base beer creating a tart, refreshing, and overall balanced experience.”

We hope you’ll join us for the release in our tasting room on December 21!  

The Buni is back!

Shannon Vinson

We're bringing back Koko Buni (6.5%), our winter limited release milk porter with toasted coconut, cocoa nibs, and coffee, this December. Koko Buni will be available on draft and in 6-packs of 12-ounce cans onsite in our tasting room as well as in our Georgia markets.

Koko Buni's 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 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, and Haitian from Woodstock, IL-based Ethereal Confections. In addition, 1000 Faces will offer the coffee used in the milk porter as a limited-edition Koko Buni coffee blend.

Continuing in our effort to frequently work with local partners, we worked with Athens artist David Hale on the can design. The design won CNBC’s Battle of the Beer Labels competition in April 2016.

The coconut and Ethiopian coffee used in making the beer inspired its name. “Koko” translates to coconut in Papiamento, 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 beginning in mid-December and in the Athens and Atlanta markets shortly following the onsite release.

River Ridge Black & Fauxjolais

Shannon Vinson

We are excited to release our next limited offerings from its wood cellar, River Ridge Black and Fauxjolais, this Fall. The beers will be available in 750-mL bottles from the tasting room on October 13.

River Ridge Black is a fruited dark ale that aged in French oak for over a year with our house-mixed culture of yeast and bacteria. The beer then conditioned on top of organic black raspberries with black currants. River Ridge Black was bottle conditioned and has an ABV of 8%.

The limited release serves as a part of our Locally Grown Series (a series we use to showcase local ingredients) as we sourced the black raspberries used in the beer from a southeastern farm, River Ridge Organics.

“The team at River Ridge grow a special berry and we’re excited to be able to use their organic fruit in our beer,” said Wood Cellar and Specialty Brand Manager Blake Tyers. “All of the fruits we use in the specialty program are from small family farms. We truly believe you can taste the attention to detail and love that comes from a family in their berries.”


Our appreciation of Old World wine and nuanced flavors inspired the crafting of the beer. Fauxjolais is a fruited blend of saisons from our wine barrel cellar and was made using the spent fruit used in River Ridge Black. The blend conditioned on top of second use organic black raspberries and black currants. The beer was bottle conditioned and has an ABV of 6.9%.

“The name of the beer is a play on words,” said Wood Cellar & Specialty Brand Manager Blake Tyers. “I enjoy drinking Beaujolais wines, which traditionally are very drinkable and have a bit of acid and funkiness. We were inspired to mimic some of those flavors using alternative fruit to grapes in Fauxjolais.”

Our staff member Melissa Merrill created the artwork used on the labels. Merrill painted the original artwork for River Ridge Black with a medium derived from the beer, wheatgrass, and coffee. The original artwork for Fauxjolais was painted with a medium derived from blackberries and ink.

We hope you join us for the release of these special, limited edition beers on Saturday, October 13th. We will also be making some available for pre-sale through Craft Cellr (see button below). For more details on that, please follow us on our Instagram, Facebook, or Twitter!

Classic City Lager

Shannon Vinson

We’re excited to release Classic City Lager in cans for the first time this Fall! The beer is currently on draft and we’ll release 6-packs of 12oz cans from our tasting room and through the Athens market starting this October. The beer will be available in 6pks and 12pks of 12oz cans as a year-round offering throughout our distribution footprint beginning in November.

Classic City Lager is a clean, crisp, and easy-drinking lager with an ABV of 4.2%. The beer is brewed to be a highly drinkable lager that can serve as both an entry into craft beer for new consumers as well as a staple product in the fridge for those who love craft beer and sometimes want an uncomplicated, simple, and delicious lager. A nod to our home in Athens – the Classic City – we first introduced Classic City Lager as a local draft offering in September 2017 and it has since gained popularity in our tasting room as well as in the market.

“We aspire to help people navigate through the beautiful and complex world of craft beer,” said Co-founder and Head Brewer David Stein. “There are so many options to choose from and we wanted to make a beer that is perfect for those who enjoy drinking a lower ABV pale lager. Classic City Lager is simply good cold beer.”

In a continuous effort to work with local partners, we collaborated with Athens artist Chris Collins to design the typography for the Classic City Lager can label. Classic City Lager will be available from our tasting room beginning October 8 at our next Service Industry Night. Immediately following the onsite release, it will be available in the Athens market and will hit the Atlanta market by November.

Cheers to enjoying good cold beer!

Common Things

Shannon Vinson

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.

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Automatic 2018

Chris Herron

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.

Grand Opening of Southern Mill

Shannon Vinson

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.”


To Calculate Infinity

Shannon Vinson

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 with Cucumber & Lime

Shannon Vinson

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!