Sometimes we wonder about the first person who discovered the magic of fermented grain, then imagined it might make an excellent beverage.
From its murky beginnings, brewing has always been fueled by imagination. What if we use rye instead of barley? What will a little spice give us? What if, instead of using our prized yeast strain, we just open the windows and see what the winds bring us? What if we give the yeast extra sugar to feed on?
Done properly, “art” is the right word to apply to brewing. As with any other art form, it begins with a spark of inspiration, is fueled by imagination, and then is visited by something indefinable, but absolutely essential.
Artists call it “the muse.” The religious call it “the spirit.” All we know is that no matter how carefully we formulate the recipe and supervise the brewing process, we can only hazard foggy guesses at what’s going to come out of the fermenter that first time.
When launching Three Taverns, we knew we’d need a space to keep our imaginations stimulated and cultivated. We call it The Imaginarium Project. Simply put, we follow the brewing muse wherever it leads. Then, we serve it up in small batches, to the fortunate few. The results might eventually see regular production, but for the most part, our on-site tasting room, The Parlour, is the place to sample our latest flights of fancy.
Imaginarium Project beers now pouring:
Maury Mable’s Irish Stout | A 4.5% Irish Dry Stout brewed once a year for Saint Patrick’s Day and named after local legend, Maury Mable - “The Pied Piper of Decatur”. Maury led the Decatur St. Patrick’s parade for over 50 years.
Odin’s Tears | A 6.2% Norwegian IPA brewed with GA Appalachian wheat and using a 100% Norwegian yeast strain. Pineapple and tropical fruit notes with a slight earthy finish.
Wooden Vat: Voyage | A 6.2% Saison and the first in our Wooden Vat bottle-conditioned beers series which pays homage to the simple, rustic traditions of bygone brewing. Crafted with Georgia-grown wheat, NC River Bend Malt artisan rye and open fermented in an wooden oak vat with our house saison yeast culture; bright aromas of citrus and pineapple mingle with a buoyant funkiness for a complex drinking experience.
True Grit | A 5.17% barrel aged lager hybrid with Mexican lager yeast and Norwegian Kviek yeast, Georgia stoneground grits, Pilsner malt, Perle hops, and Atlanta Loblolly pine needles and seeds. Aged 8 months in a barrel. Flavors of smoke and peat with a subtle tartness and a sappy finish.
1386 | A 5.2% Lithuanian farmhouse ale with Jovaru Alus Lithuanian ale yeast, Vienna Viking malt, and Saaz hops. Rustic flavors of hearty grain and dried stone fruit over almond bread give this ale a somewhat slick & sweet mouth-coat that quickly dries, leading to a clean finish.