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 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.
‘Van Ginderachter studied Chemistry at the University of Ghent before interning with his uncle Peter Bouckaert, a legend at U.S. based New Belgium, and now Purpose Brewing and Cellars in Fort Collins, Colorado. At the close of his internship, Joran returned to Belgium, ultimately co-founding Brouwers Verzet in 2011. The creativity and passion in the American industry brought Joran to Three Taverns, where he has been overseeing the day to day operations, as well as creating the brewery’s wild ale program.
Unfortunately, not everything goes as planned. For reasons not immediately disclosed, Joran Van Ginderachter has departed Three Taverns. Just a few miles away, Monday Night Brewing has stepped in to help.
Peter Kiley, head brewer at Monday Night tells Beer Street Journal that this move is intended to keep extraordinary talent in Georgia. “We know business can be complicated sometimes. Joran is a good friend to us, and an integral part of the brewing community in Georgia,” Kiley said.
This move over to Monday Night is a temporary one. Joran and close friends Shawn Bainbridge and Tim Kilic
will open Halfway Crooks Brewing and Blending in Atlanta in 2018. Expect everything from pilsners to saisons and wild ales from the trio.
In the meantime, don’t be surprised if you see Van Ginderachter brewing at Monday Night or running around the brewery’s new “Garage” location.
“Thanks to a must needed change in Georgia beer laws, the state is poised for growth. We want to keep talent like Joran’s here with us, and we are extremely excited. Even if it’s just for a little while,” said Kiley.
In an interesting, and unrelated twist, brewer Adam Bishop has parted ways with Monday Night. Co-founder Jonathan Baker tells Beer Street Journal that his departure is unrelated to the arrival of Joran.
“It’s just really weird timing,” said Baker.
This beer was a massive hit at the 2017 Shelton Brothers Festival in Atlanta. On September 1st, Three Taverns German Chocolate Helm’s Deep will be found in bottles for the first time.
Another strong entry in Beer Street Journal’s highly unofficial “dessert beer” category, Three Taverns German Chocolate Helm’s Deep definitely delivers. The 13% alcohol by volume imperial stout has been aging in Sherry barrels and infused with coconut and espresso coffee. Calories don’t count here.
Infused with espresso and toasted coconut before aging in Sherry barrels, this variant of Helm’s Deep produces flavors of German chocolate cake drizzled with coffee and rich Sherry sweetness.
Three Taverns German Chocolate Helm’s Deep will be available in 750-milliliter bottles at the brewery on September 1st.
Three Taverns Brettannicus debuts Saturday, July 15th.
Following in the footsteps of Fortunatus is Three Taverns Brettannicus, a 100% Brettanomyces fermented farmhouse ale. The brewery used their saison malt base of pilsner, spelt, and wheat, then fermented in stainless steel tanks with Brett.
After primary fermentation, the beer was transferred to red wine barrels to mature. It has been bottle conditioning since late 2016. All in all, Brettannicus has been a year in the making.
…This newest release from our Funk Yard makes no apologies for in your face funk.
Three Taverns Brettannicus will be available in 375 milliliter, corked & caged bottles at the Decatur, Georgia brewery on Saturday. $12 dollars each.
Three Taverns Pomethus, aka Sour Asylum #5 will be available in cans at the brewery starting today.
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 Pomethus was originally released last April in 750 milliliter bottles. 12 ounce cans are available as a to-go option on the tour starting today.