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!
“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!
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.
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.
“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.”
“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.
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!
"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.
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.
Saturday was a huge day for us here at the brewery. We held our first bottle release tour for a beer we have been waiting on and working on since we opened last year. And although we still cannot sell beer onsite, this day would not have been possible without the recent law changes last July. Last Saturday we were able to see the fruits of our labor, and the labor of so many others who are invested in the beer community in the state of Georgia.