SAY "HI!"

271 West Hancock Avenue
Athens, Georgia — 30601

706.555.555

admin@ccbeerco.com

 

 

271 W Hancock Ave
Athens, GA, 30601

Brewery Hours: 

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

CCBeerCo_houseprints_0011.jpg

Creature Comforts Brewery Blog

Filtering by Category: Beer

Four Year Anniversary

Shannon Vinson

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!

Cosmik Debris 2018

Shannon Vinson

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 with Tart Cherry, Raspberry, & Cranberry 2018

Shannon Vinson

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. 

POUCH & Manila Express will be here with AMAZING food.

Live music:
Kinky Waikiki: 3:15-5:15PM
DJ Osmose: 6-10PM

 

Reclaimed Rye Cans

Shannon Vinson

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

Koko Buni 2017

Shannon Vinson

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. 

Sonoma Pride

Shannon Vinson

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

Bottle Release Day 2017

Shannon Vinson

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

Table Beer

Shannon Vinson

“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

A New Series: Subtle Alchemy

Shannon Vinson

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

Cosmik Debris 2017

Shannon Vinson

“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

Oh, Fantastic Then! & Our Commitment to Quality

Shannon Vinson

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

The Buni is back!

Shannon Vinson

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.

Read More

Transmission

Chris Herron

“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.”

Read More