20 Years of Total B.S.

Next Saturday, June 24th, the Brick Store Pub celebrates their 20 year anniversary by brewing 20 beers with 20 different breweries. We’re one of those breweries and will be serving our Brick Store Brett Saison, a.k.a. Total B.S., a classic 6.9% saison aged on brettanomyces in red wine barrels. And for those of you who were present when those three young friends first opened the doors all those years ago, you know you were thinking these guys making it a full year is Total BS. Clearly they saw something in Decatur and understood the changing culture of beer before most, and we’re all lucky they did. 

Tickets are still available for the 5 – 8pm time slot at the pub and also here at Three Taverns for $60 each. Entry fee provides a special BSP 20th anniversary glass (pictured), access to all beers including special tapped rarities, and a plate of the best BBQ in town served up by their very own Kitchen Killaz and good friend Rusty from Pine St. Market.

And if that is not enough, that same Saturday the 24th, while the Brick Store is pouring Total B.S. on draft, we’ll be doing the same at the brewery AND will be releasing the beer in 375 ml cork and caged bottles (pictured) as part of a special $12 tour from 1-5 pm. So if you’re going to the early session at the Brick Store, come by The Parlour after and pick up a bottle or 5 to take home (limit of 5 per guest), or if you’re going to the late session, come see us before. Either way, Saturday is going to be quite a day of reflection and celebration.

Cheers and see you next weekend!

Label design by Jameson Studios

Label design by Jameson Studios

Now Hiring

Three Taverns Craft Brewery seeks Tasting Room Manager  

Three Taverns is a production brewery in the burgeoning beer hub of Decatur, GA, a short 6 miles from downtown Atlanta. Walkable, neighborly, urban Decatur is the hub of beer culture for the surrounding area, and is home to a wonderful collection of shops, restaurants and beer bars, including the world-famous Brick Store Pub. With an intricately designed tasting room, The Parlour, constructed in an old world style replete with weathered planks and vintage brick, we are looking for someone with a passion for craft beer, hospitality and entertaining to manage our tap room experience during these exciting times of change and growth for Georgia’s brewing industry. See our requirements below:

Summary of Responsibilities

* Plan, coordinate, and supervise tap room activity and personnel schedules, including recruitment, hiring, performance management and recognition

* Lead beer education and ensure tasting room staff is fully trained on all aspects of Three Taverns beer, including stories about the beers, ingredients and brewing process

* Effectively coach, counsel and provide constructive feedback to tasting room staff to ensure their focus is on building authentic guest relationships and excitement for serving and selling our beer, including on-site and beer-to-go sales

* Manage tasting room inventory stock levels and ensures that beer and merchandise are stocked daily

* Collaborate with Private Events and Marketing departments to coordinate and execute beer releases and select special events

* Oversee POS and all cash and credit card transactions and deposits

* Manage tasting room sales reports, analyze for errors, opportunities, causes for concern, and make recommendations

* Ensure an environment of order and cleanliness, keeping bar clean and organized, store merchandise properly displayed and in stock, proper signage, etc.

* Create and maintain an environment of hospitality and excellence in execution

* Research and make recommendations on methods of increasing traffic and improving guest relations

* Must be willing to help where needed to maintain a positive flow of the brewery, including but not limited to the tasting room operations, brewery tours and festivals

Qualifications

* Passion and knowledge of the craft beer industry and Three Taverns preferred

* Strong communication and interpersonal skills

* Highly organized and energetic

* Must be a team player and able to interact with all levels within the organization

* Knowledge of the brewing process and ability to speak about beer and lead brewery tours

*Cicerone certified or willingness to be certified

*Adheres to all local, state, and federal regulations with regard to the serving of alcoholic beverages

Please email your resume and/or experiences and skill set to grier@threetavernsbrewery.com.  

Expansion

Closing in on our four year anniversary, we are nearing the final stages of construction on our second brewery expansion in less than two years. A freshly poured 77’ x 28’ sloped brewery floor will initially accommodate three new 120 barrel tanks scheduled for delivery next week. This will nearly double our capacity increasing production from 9,000 to a maximum of 16,000 barrels annually. As the brewery continues to grow the new tank space will be able to accommodate an additional 15 tanks allowing for over 35,000 barrels of annual beer production.

With our sales volume now pushing production to full capacity, these new tanks are critical to continuing our growth of existing brands and freeing us to add new volume brands to our portfolio. These new tanks can’t be on line soon enough if we hope to meet the growing demand of these beers in the summer months.

This new expansion in capacity will also open up more time for new experimental and one-off beers on our new pilot system, Genesis II. The brand new 1.5 barrel brew system will become the launching pad for new beers and allow the brewers to experiment in ways like never before. And with the new law allowing direct beer sales staring Sept. 1, expect to see even more Imaginarium Projects, more Hop-Leaf Projects, more Sour Asylum Series and more of who knows what else when you come to visit our tasting room

Hop Leaf Project | Dubious

Our newest Hop Leaf Project, Dubious, debuts tonight in The Parlour. Brewed on our pilot system Genesis II and available in very limited supply, this new 8% double IPA is part Hop Leaf and part Imaginarium Project. Brewed with Marris Otter malt and hopped with Denali, Lemondrop, and Amarillo in ample supply, the aroma carries notes of pineapple, candy, lemon, dank and spring onion while the taste is lightly malty with a balanced bitterness on the back end and a crisp, drying finish. It's hard to believe this IPA is a double. Only a few kegs exist, so your best bet to try this new release is at the brewery.

3Day IPA Is Back

The official beer of the Decatur Arts Festival is back for 2017. 3Day IPA returns on Saturday, 5/20 at The Parlour for tours & tastings and hits taps around town next week leading up to the 3 days of festival celebration on Memorial Day weekend.

Still dry hopped with Amarillo and Mosaic, the 2017 version of our 4.5% session IPA now has Lemondrop hops as well. Beginning with the explosive tropical aromas of mango, pineapple, grapefruit, and subtle piney undertones, this year’s version has the same smooth and quaffable finish suited for 3 days in the Decatur sun. And this year we’ll be releasing limited quantities of 6 pack cans starting next Thursday, 5/25 while supplies last. Let’s celebrate, Decatur!

3T5K

Get your running shoes ready and join us for a 5k through the streets of Decatur Saturday, May 20th.

The Three Taverns 5K will be a celebration of both running and craft beer. After the race, enjoy a beer garden finish; complete with live music, beer tasting and BBQ. Special Golden Token contest for our lucky tasters with the opportunity to take home a special prize! Unique awards, awesome raffle prizes! Proceeds will go to support Decatur Cooperative.

 
 

Welcome, Verzet

Next week we’re proud to welcome Belgium’s Verzet to Three Taverns as they travel along the east coast visiting several breweries and beer bars. Verzet was co-founded by our very own Joran Van Ginderachter and if you’re not familiar with them, check out this great piece Good Beer Hunting did on them last year. In addition to brewing a collaboration with Verzet (and Burial!) while they’re stateside we’ll also be pouring some really cool beers with them at two great events. Some of these beers are being tapped for the very first time btw. Come out and hang with us! (picture c/o Breandán Kearney – Good Beer Hunting)
 
 
Monday, May 15th @ The Porter Beer Bar
Verzet:
Oud Bruin Oak Leaf  - Oud Bruin further aged on Oak leaves - 6%
Rebel Local  - Belgian IPA - 8.5%
Moose Blues  - Belgian Dubbel  with Maple Syrup - 7.5%
Super NoAH  - No American Hops session Ale - 4.9%
Golden Tricky  - Single Hop IPA with Ella - 7.5%
Oud Bruin - Unpasturized Oud Bruin - 6%
Oakey Mokey - Sour stout aged on Irish Whiskey Barrels - 7.5%
Kameradski Balsamico - Imperial Stout Blended with Oud Bruin - 13.5%

 
Three Taverns:
Inceptus Blueberry - Wild ale aged in red wine barrels matured on blueberries - 6%
Fortunatus - Mixed fermentation sour ale w/Brett aged in oak barrels - 5%
Inceptus ’16 - Wild ale aged in red wine barrels - 6%
Heavy Bell - bourbon barrel aged Quad - 10%
Pometheus - Pomegranate sour ale - 5%
Espresso Departed Spirit - bourbon barrel aged stout w/East Pole espresso - 10%
A Night On Ponce IPA - American IPA - 7.5%

Tuesday, May 16th @ Brick Store Pub
Verzet:
Oud Bruin Raspberry - Oud Bruin further aged on fresh Raspberries - 6%
Rebel Local  - Belgian IPA - 8.5%
Moose Blues  - Belgian Dubbel  with Maple Syrup - 7.5%
Super NoAH  - No American Hops session Ale - 4.9%
Golden Tricky  - Single Hop IPA with Ella - 7.5%
Oud Bruin - Unpasturized Oud Bruin - 6%
Oakey Mokey - Sour stout aged on Irish Whiskey Barrels - 7.5% ka
Kameradski Balsamico - Imperial Stout Blended with Oud Bruin - 13.5%
 

Three Taverns:
Sherry BA Coconut Helm’s Deep - Imperial stout aged in Sherry barrels w/toasted coconut - 13%
Saison Voss Kveik - Norwegian farmhouse ale with Brett aged in red wine barrels - 6%
Fortunatus - Mixed fermentation sour ale w/Brett aged in oak barrels - 5%
Inceptus ’16 - Wild ale aged in red wine barrels - 6%
Heavy Bell - bourbon barrel aged Quad - 10%
A Night On Octane - American IPA with cold brew coffee from Octane Coffee Bar - 7.5%
A Night In Brussels - Belgian IPA - 7.5%
Dubbel Shot - Belgian Dubbel with coffee from Thrive Farmers - 8%

 
 

Pometheus Returns In Cans

Our brewery only can release of Sour Asylum #5, a.k.a. Pometheus, is this Thursday, May 11th.

Pometheus is a lacto-fermented sour brewed with pilsner and wheat malts and matured on fresh pomegranate. Known to ancient traders as the "fruit of paradise", the sacred pomegranate's tartness and touch of sweetness are a delectable delight.

Pometheus is pouring on draft in the Parlour and in market starting this week.

Parlour hours: Thursday & Friday 5:30-9pm, Saturday 1-5pm 

Fortunatus Release

Fortunatus releases from the brewery for the first time in bottles Saturday, April 29th.

Bottled in 2016 and left to cellar until ready, Fortunatus is a mixed fermentation sour ale. We used a strain of lactobacillus and our house Belgian yeast for primary fermentation and then further enhanced the funk character by adding Brettanomyces and aging in previously used oak barrels.

Bottle conditioned and cellared since 2016, Fortunatus is our most sour ale to date and ready for you to pick up at the brewery. Special tour of $10 includes a 375ml cork and caged bottle with a limit of 5 per guest. This is not a ticketed event and availability will be on a first come basis.

Standard tasting tour is optional and $14 as usual. Special beers being poured for this release include Fortunatus, Inceptus, Brettanicus, and a brand new red wine barrel-aged Saison with Norwegian yeast and Brett, Saison Voss Kveik. 

Crafted with a dedication to patience and the time required for this beer to be ready, we are more than excited to see another beer from our Funk Yard enter the market. Hope to see you on the 29th.