Three Taverns Voyage, a new open fermented mixed culture saison, debuts today.
This unique release is a mixed culture saison, which uses Three Tavern’s house saison yeast, Georgia-grown wheat, and North Carolina rye. Voyage is the first in a series of ‘Wooden Vat’ releases by the Decatur, Georgia based brewery.
No, this isn’t fermented in steel. Three Taverns Voyage is open-fermented in oak. Old world style.
…Crafted with Georgia grown wheat and NC artisan rye then open fermented in an oak vat with our house saison blend, bright aromas of citrus and pineapple mingle with a bouyant funkiness to create a complex drinking experience.
Those with the appreciation of funky, open-fermented, Belgian-style wild ales can seek this at the brewery starting April 5th.
Style: American Wild Ale (Oak Aged)
Availability: 12.7oz Bottles. Limited Release.
Three Taverns Mont Fang, a collaboration with collaboration with Chattanooga Whiskey, debuts on October 27th.
This imperial milk stout is actually a two-way collaboration between to two artisan companies. Chattanooga Whiskey gave Three Taverns oak barrels that were used to age their 1816 Bourbon. The brewery aged a strong milk stout in the barrels, which have now been returned to the distillery to further age a bourbon.
Three Taverns Mont Fang is the result of the barrel-aging experiment – available in 750 milliliter bottles at the brewery starting at 11 am on October 27th.
Three Taverns Double Smack will be available at the Decatur, Georgia based brewery on September 8th.
The brewery celebrated their 4th anniversary last November and a pastry stout dubbed Morning Stout came with it. The breakfast inspired beer is a coffee milk stout brewed with maple, bacon, and bananas. In March, the brewery canned the flavor blast in 12-ounce cans.
In September, Three Taverns Double Smack, an even bigger version of Morning Smack will debut at the brewery.
400 bottles of this boozier version go on sale at 11 am, aged for 11 months in fresh bourbon barrels. Limited to 2 per person.
Three Taverns Lord Fog debuts at the brewery on Friday – inspired by the London Fog beverage.
Those unfamiliar with a London Fog, the beverage is made with hot tea, hot milk and a touch of vanilla syrup. Three Taverns Lord Fog is brewed in a similar fashion. This Sour Asylum Series release is brewed with Earl Grey tea, lactose milk sugar, vanilla, and lavender.
Lord Fog will be available with the brewery opens on Friday, August 24th in 12-ounce cans.
Three Taverns Cush, a new hazy India pale ale, debuts on July 14th.
Galaxy, El Dorado, and Hallertau Blanc hops plus a touch of lactose highlight this 8.7% alcohol by volume IPA – touted as “juicy and soft”.
A huge bouquet aroma of citrus and bursting with juice [SIC] flavors of passion fruit and pineapple with an incredibly soft (or “cushiony”) and creamy mouthfeel. This is one not to miss!
Three Taverns Cush is available in limited 12-ounce cans and draft starting Saturday, July 14th
Ed Note: Cush releases on Saturday, July 14th instead of July 13th as previously reported.
Three Taverns 3 Day IPA is back in cans this weekend, ahead of the local Decatur Arts Festival.
This hoppy release is actually the official beer Decatur Arts Festival. The session India pale ale was a huge hit when first released on draft in 2016.
This year’s release dry-hopped, and features Amarillo, Lemondrop, Mosaic, and El Dorado hops.
…is a 4.6% session IPA that is hazy in appearance and extremely crushable.
Three Taverns 3 Day IPA is available at the taproom starting May 23rd in 12-ounce cans, and draft.
Hops: Amarillo, Mosaic, Lemondrop, El Dorado
Availability: 12oz Cans, Draft.
Image: Three Taverns
Three Taverns Helm’s Deep returns to the Decatur, Georgia brewery’s lineup again on December 17th.
This imperial stout was initially a long time coming. Ahead of the original release in 2016, the crew at Three Taverns has been aging this monster in various bourbon barrels, looking for the perfect oaky compliment.
The 2016 edition found a perfect pairing in 8 year old Heaven Hill bourbon barrels. Helm’s Deep is their “thickest and chewiest beer to date” according to brewery founder Brian Purcell. (Note: we believe this year’s edition is also aged in 8 year barrels.)
Long hidden in the deep shadows of eight-year-old bourbon barrels, this full-bodied imperial stout emerges thick as the blackest night. An intestinal dark malt complexity with notes of chocolate and vanilla leads to a labyrinth of flavors saturated in vanilla and oak.
750 milliliter bottles of Three Taverns Helm’s Deep will be available starting at 3 pm at the brewery, and has not sold out by close on Sunday evening.