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The Woodstock Beer Market is the latest in the lineup of Stout Brothers locations, including Roswell and Smyrna.

Owner Brandon King has a bachelor’s in economics from Oglethorpe University and an education in graphic design. He said that decades of experience in every level of the hospitality industry is what qualifies him most for this business.

“Taking what I’ve learned from working in everything from dive bars to five stars has kept the company grounded and family-friendly, while still striving to provide the absolute best products and service,” he said.

The Smyrna location opened nine years ago, when beer growlers were legalized. As the business grew organically, it always was rooted in the notion that King wanted to create a community gathering place that would offer rare and fun items not normally found in most stores.

The liveliness of the community and the unique spirit of the city drew King to Woodstock.

“This space is big enough to accommodate the larger vision of what Smyrna started out to be, which was a full market, a true community corner store and a bar all in one,” he said. “Moving forward, we want to offer pre-ordered picnic baskets and cheese/ charcuterie plates for Woodstock’s concerts and other events, as we continue to grow into more of what the community needs.”

Aside from the goal of becoming a regional or national chain based on the Woodstock Beer Market model, King plans to establish deeper roots in this community.

“The next 10 years will hopefully see this store grow into a staple of the Woodstock community, one that will give back to the community as much or more than it receives.”

Arcade games in the market are free.

DRINK OPTIONS. The market has 50 taps that include five wines, two nitros (one Alma coffee, one rotating beer), and 43 regular beer taps that constantly rotate. The package beer and wine selection also rotates, to provide the freshest and rarest options.

MORE THAN BEER. The market’s

wine selection includes unique and rare wines. With a growing wine program, Daniel constantly is searching for fun products to bring into the store.

BODEGA. There’s an area in the back of the market that’s stocked with everyday household items that include toilet paper, trash bags, dish soap, chicken stock, frozen pizzas, pastas, onions, garlic, lemons and limes. A grab-and-go section offers quick bites, or all the ingredients needed to make dinner for the family.

FREE PLAY. One wall is lined with four arcade games that are free to play. The market’s five TVs are always tuned to sports, fun movies, cooking channels or “The Joy of Painting With Bob Ross.”

TELECOMMUTE-FRIENDLY. The

market’s relaxing and comfortable atmosphere is a perfect environment for people who telecommute.

SPECIAL EVENTS. There’s something for everyone each day of the week at Woodstock Beer Market.

• DJ Bingo on Mondays, 7-9 p.m. • DJ Trivia on Wednesdays, starting at 6 p.m. • Monthly wine tastings on the last Tuesday of every month, featuring six to seven wines with a personalized charcuterie board and/or hors d’oeuvres. • Food pop-ups on Saturdays, from noon until the invited chef runs out of food. Dates available on

Facebook and Instagram.

According to the Hearth, Patio and Barbecue Association, 71% of Americans celebrate July Fourth with a cookout, ranking it as the most popular outdoor cooking holiday above Memorial Day (57%), Labor Day (55%) and even Father's Day (47%). If you didn’t get a chance to browse the Woodstock or Canton markets for ingredients to make one (or a few) of the farmers market-inspired recipes we featured last month, check out these recipes submitted by local vendors and the Cherokee County Farm Bureau; with locally sourced ingredients, they’re sure to help you host a great cookout.

Amanda and Josh Hall owners of ResQue Rubs, LLC

At the Canton Farmers Market on Saturdays. Ingredients

• 1 pound jumbo shrimp • 1 tablespoon Dewsie’s BBQ Rub • 1 tablespoon extra virgin olive oil • 1 tablespoon minced garlic • 1 tablespoon water • 3 tablespoons Worcestershire sauce • 4 tablespoons butter Directions

Peel and devein shrimp. Season shrimp with Dewsie’s BBQ Rub and let marinate for 30 minutes. In a medium pan, heat olive oil over medium-high heat. Saute minced garlic until brown. Add water and Worcestershire sauce. Add seasoned shrimp and cook for 2-3 minutes on each side over medium-high heat. Add butter to sauce until thickened. Serve over rice or with toasted bread. Makes 2-4 servings.

“Nuttin Like Georgia Pecans,” the Cherokee County Farm Bureau Women’s Committee.

• 1½ pounds ground beef • 6 slices bacon • 6 tablespoons chopped Georgia pecans • 3 tablespoons chopped parsley • 2 tablespoons onion, grated • 4 tablespoons butter, softened

Preheat broiler or grill. Divide ground beef into 12 flat patties. Partially saute bacon — the fat should start rendering, but it shouldn’t be crispy. Drain bacon. Mix together pecans, parsley, onion and butter. Spread mixture on six of the patties. Top with remaining six patties and seal the edges with the partially sauteed bacon. Secure with a wooden toothpick. Broil or grill for 10-15 minutes, or until cooked to desired doneness, turning once.

Amanda and Josh Hall owners of ResQue Rubs, LLC

At the Canton Farmers Market on Saturdays.

• 2-4 chicken breasts, pounded out thin • 1 small red onion, sliced thin • 2 avocados, sliced thin • 2-4 tablespoons Pae Pe Pants

All Purpose Rub • 1 package of sliced prosciutto • 1 package of sliced cheese (Swiss, mozzarella, etc.)

Prep the smoker to 325-350 degrees. Pound chicken breasts out thin. Thinly slice the onion and avocados. Cut two pieces of butcher twine for each roll-up. Lay out chicken breasts flat, and generously season both sides with Pae Pe Pants All Purpose Rub. Place a slice of prosciutto, slices of cheese of choice, onion and avocado on top. Tuck and roll chicken breasts to make the roll-up. Gently tie one end of the roll-up tight enough to hold in place. Tie the other end tight enough to hold the roll-up together, but not enough to push the onion and avocado slices out. Then tighten the first tie. Put roll-ups on the smoker, and cook for 45 minutes to 1 hour. Using a meat thermometer, make sure to get a temperature of 165 degrees in the middle of the roll-up. Slice and drizzle with your favorite sauce.

“Honey in the Kitchen,” a collection of recipes from the Cherokee County Farm Bureau Women’s Committee and the Cherokee Beekeeper’s Club. Ingredients

• 4 pounds spareribs • 1 large onion, cubed • 1 teaspoon salt • 1 cup of your favorite barbecue sauce • ½ cup honey

Cut the spareribs into serving size portions. Put in a large pot along with the cubed onion. Cover with water, add salt and simmer for about 30 minutes. Remove spareribs from water and place on a hot grill, basting with barbecue sauce. Baste every time you turn the ribs and, for the last basting, add the honey to the remaining barbecue sauce and baste. Turn the heat down and keep an eye on the spareribs — don’t let them burn. The sauce should be so sticky (and good) that you have to lick your fingers!

“Honey in the Kitchen,” a collection of recipes from the Cherokee County Farm Bureau Women’s Committee and the Cherokee Beekeeper’s Club. Ingredients

• 2½ pounds small red potatoes, peeled • salt and pepper • ¼ cup honey • ¼ cup Dijon mustard • 2 tablespoons (apple) cider or white wine vinegar • ⅓ cup extra virgin olive oil • 6 radishes, sliced • ½ medium red onion, chopped • 1 cup flat leaf parsley leaves, coarsely chopped

Cover potatoes with water, add salt and boil until the potatoes are tender. Drain. Meanwhile, combine the honey, Dijon and vinegar in a bowl. Slowly whisk in the olive oil and season with salt and pepper. Add radishes, onion, parsley and hot potatoes to the bowl. Using a wooden spoon, break up the potatoes into large chunks. Toss the potato salad, add salt and pepper if needed, and serve.

Chad A. Schmookler owner of Southbound Provisions, LLC

At the Woodstock Farm Fresh Market and Canton Farmers Market on Saturdays. https://southboundque.com. Ingredients

• ¼ cup bell pepper, diced (orange, red or yellow) • ¼ cup Vidalia onion, diced • ½ jalapeno, diced • 4 cloves garlic, minced • ½ pound applewood or hickory smoked bacon • 4 cans Van Camp’s Pork and Beans • 1 tablespoon reserved bacon grease or canola oil • ½ cup yellow mustard • ½ cup dark brown sugar • 1 ½ cups Sweet Southern Heat BBQ Sauce • 4 teaspoons Primo Pork Powder

Dice bell pepper, onion and jalapeno. Mince garlic. Set aside. Dice raw bacon into small pieces. Diced pieces should be larger than bacon-bits, but not so large that they steal the show from the beans. Fry bacon pieces until crispy. Remove bacon from pan and place on paper towels to cool. Reserve bacon grease; it will be used to saute veggies.

Pour pork and beans cans into a heavy-bottom dutch oven or deep aluminum sheet tray. Set aside. Add 1 tablespoon of reserved bacon grease to the frying pan over medium-high heat. Once the pan is heated through, add diced onion, bell pepper and jalapeno. Saute for 2-3 minutes or until onions begin to change color. Once onions begin to change color, add garlic to the frying pan. Continue to stir so garlic does not burn. Saute all veggies until fragrant and onions have taken on a translucent appearance.

Pour sauteed veggies into beans, as well as crispy bacon. Add mustard, brown sugar, Sweet Southern Heat BBQ Sauce and Primo Pork Powder. Mix all ingredients to evenly incorporate. 2-hour preparation: Place, uncovered, on a 225- to 250-degree smoker/pit for 90 minutes or until beans take on a dark, rich burgundy color. 1-hour preparation: Place, covered, into a 350-degree oven for 30-60 minutes. Stir and serve. Serves 12.