Sour Asylum #12 | La Piña Gose is a German-style gose with pineapple. The salty tropical balance of sweet and tart provides perfect relief from the heat and humidity of July in Georgia.
La Piña Gose starts pouring at the brewery only tonight then hits the market in kegs next week. It will also be available in 6 pack cans, only at the brewery, starting Thursday, July 20th and available as long as supplies last.
Parlour hours | Thurs. & Fri. 5:30-9pm, Sat. 1-5pm
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
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
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.
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!
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.
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%
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 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.
Three Taverns Brewery is proud to present a creative writing workshop . . . with beer! The worst thing writers do is censor themselves. It takes courage to put words on paper. It’s time to lose your writing inhibitions. As we enjoy a beer tasting, we will discuss what it takes to tell a good story. The class will focus on ways to get started, stay motivated, and be true to your creative voice. We’ll have tips and writing prompts for fiction, essays, and poetry. The class will be facilitated by local author Nicki Salcedo.
The class will be held in the Parlour on Tuesday, April 18th from 6-8pm. The cost is $30 per person in advance and $35 at the door, which includes a 2 hour writing class with nationally published author, Nicki Salcedo, brewery tour and up to 36 ounces of Three Taverns beer. Writers of all levels of experience and genres are welcome!
Nicki Salcedo is a blogger, novelist, and journalist. She is a regular contributor to Decaturish and Atlanta Loop. She has judged the annual Creative Loafing Fiction Contest. Nicki has been on stage in Write Club Atlanta and Bleux Stocking Society. Her book “All Beautiful Things” is a romantic suspense set in Atlanta. She is also the author of “Intersections” and “Echoes of the Same,” two collections of essays about life in the South and around America.
