Omnivore - Three Taverns announces two bottle releases, and a forthcoming sour

News from Three Taverns Brewery Q&A sesh

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Last week, representatives from Three Taverns Brewery did an AMA (Ask Me Anything) Q&A session with Atlanta beer subreddit, ATLbeer. As fans peppered them with questions about homebrewing, churches, and the Clermont Lounge, Three Taverns brewmaster and CEO Brian Purcell, head brewer Joran Van Ginderachter, and “beer emissary” Jarrett Walker revealed a handful of new beer releases.

Here’s the rundown:

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  • Departed Spirit, a bourbon barrel-aged version of the brewery’s Theophan the Recluse Belgian Imperial Stout which recently earned first place at the Secret Stash Bash festival, will soon be available for the general public. Departed Spirit went into 750 ML bottles last Thursday to condition for a month before a tentative end-of-April release. Draft accounts will get the beer around the same time.

  • Three Taverns has a sour in the works. “In December of 2013 during snowpocalypse, Joran showed up at the brewery breathing in deep the clean, frigid air outside,” Purcell explained on Reddit. “The next thing I knew he was preparing wort for open spontaneous fermentation outdoors in hopes of culturing a wild Georgia yeast strain. And as time progressed, we were gifted with a true wild yeast culture that has since been used for fermenting beer in a small number of North Georgia wine barrels. And while we can’t commit yet to when it will be ready for release, many months of patience is being rewarded with a wonderful sour beer. We just received in a new shipment of wine barrels this week to continue to expand the program.”

  • Following hundreds of positive reviews after its Brick Store Pub debut in late February, Three Taverns’ new American-style India Pale Ale, A Night On Ponce, will be released in six packs in May. The beer was an experiment that involved changing the Belgian yeast strain of their Night in Brussels IPA to an American one.


Looking toward the future, Purcell hinted that consumers should look forward to more experimentation from Three Taverns.

“Our newly launched Imaginarium Project was established to keep the creative juices flowing,” he wrote. “Our brewers are all encouraged to brew unique recipes on our small batch system, Genesis, and you can taste these beers in regular rotation in the Parlour, our tasting room. You never quite know when one of those might make it into full production.”