Three Taverns A Night On Ponce, the brewery’s extremely popular American IPA, will be available in cans for the first time in August. The beer is an American spin on the brewery’s Belgian-style IPA, A Night in Brussels.
Three Taverns opened their brewery with A Night in Brussels in their lineup. Inspired by just that – an evening in one of the world’s most well known beer cities. To create Three Taverns A Night on Ponce, the brewery used the same recipe for Brussels, and swapped out the Belgian yeast to an American yeast.
The name and artwork depict one of Atlanta’s famous streets, Ponce de Leon Avenue.
A Night on Ponce IPA grafts an American ale yeast onto the same malts and hops used in A Night in Brussels IPA. The result is an entirely different beer, which announces its presence with lush notes of citrus fruit before tapering to a clean, dry finish.
Beer Street Journal spoke with the brewery’s founder Brian Purcell ahead of this release. By now you’ve heard all the reasons why a brewery made the move to cans – recyclability, cans can go places glass can’t, etc. The thing is, Purcell said years ago that he’d never release cans. As you CAN see now, you can’t accuse him of being inflexible.
This IPA has gone from debut to runaway flavor success almost overnight. The primarily Belgian-style brewery (with a true Belgian at the brewing helm) created one of the southeast’s best IPAs by just changing the yeast in a beer they were already producing. Today it finds a dual life in aluminum. The success, we hope continues.
Availability: 12oz Bottles, 12oz Cans, Draft.
Debut (Cans): 8/12/16
Three Taverns Rapturous, an early entry in the brewery’s Sour Asylum Series, is being canned for the first time today.
Rapturous is a fruited variation of Three Taverns Sour Asylum #4, the fourth edition of the brewery’s lactobacillus kettle soured beers. The 100% pilsner malt beer was finished with California ale yeast.
Three Taverns Rapturous is aged on fresh raspberry puree, for a fruit forward finish (personally, one of our favorite beers made by the Decatur, Georgia based brewery).
Rapturous will be available in 12 ounce cans, and is already available on draft. Later this month, the brewery debuts A Night on Ponce as their second can release.
Image: Three Taverns
Decatur, Georgia based Three Taverns Brewery has packed their first canned offering, hitting shelves by mid-July.
First up – Three Taverns Prince of Pilsen, the brewery’s traditional pilsner first released in the fall of 2014.
Prince of Pilsen tributes the most popular beer style in the world. Originally brewed in the bohemian City of Pilsen in 1842, the new sensation was widely imitated and now makes up 90% of beer consumed around the globe. This Euro-style version is refreshingly crisp and dry hopped with Falconer’s Flight 7Cs for a distinct citrus aroma and bite.
Three Taverns Prince of Pilsen is already available in 12 ounce bottles and draft. 12 ounce cans of Pilsen start hitting shelves the week of July 11th. A kick of tour party is planned for Monday, July 11th. Attendees can take home one of the first Prince of Pilsen 6-packs.
More canned offering are currently in planning, but not announced.
If you go:
Three Taverns Craft Brewery
121 New Street, Decatur, GA 30030
Image provided to Beer Street Journal by Three Taverns
Three Taverns Sour Asylum #5, aka Pomethus, debuts April 29th. This release will be brewery only.
The Decatur, Georgia based brewery’s Sour Asylum Series features various Lactobacillus fermented beers, sometimes with spice and fruit additions. Three Taverns Sour Asylum #5’s fruit of choice is pomegranate.
Pomethus is a facto-fermented sour brewed with pilsner and wheat malts and matured on pomegranate. Known to ancient traders as the “fruit of paradise,” the sacred pomegranate’s tartness and touch of sweetness are a delectable delight.
Three Taverns Sour Asylum #5 is 750 milliliter, bottle-conditioned bottle. Tour attendees can receive up to 2 per person, depending on tour purchase.
Style: American Wild/Sour Ale
Availability: 750ml Bottles
Three Taverns Theophan the Recluse is shipping again in January, 2016. The beer kicked off the brewery’s 750ml series last year. Recluse is brewed with a mix of eight specialty dark malts, Muscovado sugar, and a Belgian yeast strain.
2016’s recipe has been slightly adjusted from past brews. Three Taverns has dialed down the lighter adjunct sugars and dialing up the heavier and darker malt sugars for a more viscous version of the imperial stout. This translates (as they put it): dialing down the Belgian aspects, and dialing up the Russian aspects. Sorry Belgians.
Theophan the Recluse was a Russian monk known for the spiritual depth and complexity of his writings. We consider him a perfect namesake for this rich, complex imperial stout, brewed with eight specialty malts, dark Muscovado sugar and a Belgian yeast strain. Deep, mysterious, full-bodied and indefinably exotic, Theophan the Recluse is meant to transport drinkers to a place of deep contemplation, mystical insight and inspired conversation.
Three Taverns Theophan the Recluse has been a home run for the brewery, ever since the beer debut a few years ago. Available in 750 milliliter bottles and draft. A bourbon barrel-aged edition has been available in the past as well (aka Departed Spirit).
Three Taverns Bourbon Barrel-Aged Feest Noel debuts this Sunday at the brewery in Decatur, Georgia. This is the first time a barrel-aged edition of this beer has been bottled.
Feest Noel, the brewery’s festival Belgian-style quadrupel, was first bottled in time for Christmas 2014. The beer is brewed with cardamom, allspice and clove, bolstered by the Belgian yeast nice warming of the 10% ABV.
Three Taverns Bourbon Barrel-Aged Feest Noel came out of the barrel strong. In your face, bourbon flavor strong. Additionally, the spices had faded after a year of barrel rest as well. So brewery founder Brian Purcell opted to blend the barreled Feest with the fresh, 2015 batch. Trust us when we say, the barrel isn’t hidden at all by the blend. Purcell and the brewing team have found a great balance in the blend, making this a great seasonal treat.
Three Taverns Bourbon Barrel-Aged Feest Noel is available in 750ml bottles as tour souvenir. Limited distribution to follow the first week of December.
10% ABV, 30 IBUs
Three Taverns Inceptus, is officially the first sour by the Decatur, Georgia brewery.
Three Taverns Inceptus has a story, as every beer does, but this one is a little different. On the rare occasion Atlanta gets snow, it grinds the city to a complete halt. Joran Van Ginderachter, Three Tavern’s brewmaster, went to work. He’s Belgian. He loves beer. That’s what he does.
As it happened, Joran walked into the brewery that day with an ear-to-ear grin. The crisp, frigid air, he announced, was clean and healthy. In sum, perfect conditions for open fermentation, a process by which wild yeast is “caught” from the air instead of cultivated.
So the brewers transferred wort into a mini-fermenter and placed it outside, exposed to the air. Over the next few days they observed the signs of spontaneous fermentation and were rewarded with a wild yeast strain that literally arrived with the wind.
After primary fermentation, the wort was transferred to oak barrels and the rest has been up to time. Three Taverns Inceptus is aged in North Georgian wine barrels, with wild-caught yeast.
Three Taverns Inceptus will be available in 12.7 ounce bottles at the brewery, on August 23rd, 2 pm.
Image via Three Taverns