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FALL 2016








Metropolitan Pogonotrophy Society

DEPARTMENTS 8 BITCHIN KITCHENS: Summer’s Ending and the Drinking is Easy

10 CIGAR ROOM: Southern Grist and Tennessee Waltz: A warm and spicy treat for a cool fall evening

12 TRAVEL: Charleston gives up her secrets

14 BEER RUN: Road trippin' to Hunstville

24 INDUSTRY NEWS: Ed Morani delivers

26 SOCIAL DRINK: Corsair... Brewstillery. We can say that over and over again. Brewstillery. Brewstillery.

28 HOMEBREW: Dive in for a special homebrewer challenge

34 SOCIAL PAGES: What and who is happening at Tennessee beer events?

38 LAST CALL: Perrylodgic Brewing taps into Tennessee's Western market

B t e f er a r C d n a , s t i ir p S , e n i W

FRESH from the start, NEVER a stale drop with Perlick’s NEWEST draft system 26 taps and growing! West Nashville’s largest growler retailer 31 White Bridge Pike, Nashville Tennessee

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Visit Š2016 Tennessee Craft Beer Magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Tennessee Craft Beer Magazine do not constitute an endorsement of the advertiser’s services or products. Tennessee Craft Beer Magazine is published quarterly by distinguished individuals that have a fervent and lifelong thirst for craft beer. We challenge you to doubt our resolve. Parties interested in advertising should email or call 256.226.5615.

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ime for another round. We are getting better and more efficient and now expect to be on schedule for the actual seasons. So we pulled a sort of Monty Python and the Holy Grail move and skipped summer and moved directly into fall. This will make everything more timely and relevant especially the advertising, all the craft beer people, supporting us.

Have a look at them. As summer in Tennessee tends to be a bit too warm for things like beer festivals, here is a brief summer beer round up. First of note, the Nashville Predators Foundation held a beer festival in the air conditioned comfort of Bridgestone Arena. This is one of the great festivals, not only because it is climate controlled, has actual restrooms, and a great selection of beer, but it includes a hockey ticket later this year. That makes it the best buy in festivals by far! More importantly, 100% of the profits go to the Predators Foundation charity, which last year gave upwards of a quarter million dollars to local communities and youth organizations. In other big news, middle Tennessee now has a new craft beer distributor. Delivering Liquid Art, we introduce Tennessee Craft Distributors. Owned by Ed Muranyi, the “head beer dude,” what follows is an excerpt of some of his thoughts, and what we have learned from him. Being an engineer and home brewer for over 30 years, Ed’s wife June, and friends thought he would be opening up a brewery, pub, or taproom. But after closely studying the industry, it was very apparent that the biggest threat to the craft beverage industry was lack of distribution tailored specifically to growing craft breweries.

Ed’s automotive engineering background allowed him to live and work throughout North America and Europe. Through those years he had the opportunity to sample many beer styles, in many countries. He admits the job had its perks. With this “global liquid education” Ed earn his Cicerone Certification earlier this year, and the automotive sector taught him supplier development, and inventory management skills. After learning more about wholesaler franchise laws, and studying some of the industry statistics, it seemed like the best way to grow Tennessee’s craft beer industry was though distribution. And lastly, in this issue look for a truly enlightening article on a member of one of the pioneering families in the post-prohibition adult beverage industry, Robert Lipman. He is the third generation owner of Lipman Brothers which holds Tennessee State Permit No. 1 for wholesale liquor distribution. They were the first distributor of Jack Daniels Whiskey and have the largest craft beer selection in middle Tennessee. They distribute Yazoo Brewing products, and I have seen firsthand the great working relationship the two companies share. A truly inspiring story. Read on and enjoy. It’s time for a pint. Cheers!

PUBLISHER’S COOL FIND With football season here we know you’re going to want to have friends over and you’ll want to be prepared. We discovered this team cheese board at Bliss Home on 8th Avenue in Nashville and it is available at both locations. If you frequent the various taprooms around you’ll see Daddy Bob’s Small Batch Pimento Cheese around town. For this pairing we ran over to Czann’s Brewery on

Lea Avenue and grabbed a growler of their IPA and some cheese and crackers. Simple as that, now let the fun begin, it’s the best time of year! Tennessee Cheese Board Bliss Home Nashville and Knoxville Locations Price:45.95

THE SOCIAL ISSUE | Bitchin' Kitchens

TAVERN, TRANSITIONS AND TAILGATES Summer’s Ending and the Drinking is Easy | By Nancy Vinneau | Photography by Jamie Wright Photography


ere’s to the transitions of September, a month that straddles the seasons. Days are still hot, and summer produce is still bountiful. Evenings can have a stir of chill in the air, hinting at the onset of fall. Football fans rejoice; the shift heralds fun get-togethers, whether you and your buds take in a game at your favorite hang or pack up and head to the field, open the back of your ride and tailgate. The folks at Tavern, a modern gastropub in midtown Nashville, know all about providing the right food and drink for these gatherings. Part of the locally-owned M Street family of eateries, Tavern has become the go-to for its smart meld of globally-inspired pub grub, dark sleek environs, and laid back sports bar sensibilities. General Manager Madeline Williams oversees the craft beer program and executive chef Jay Flatley keeps the menu fresh and intriguing. They’ve put together a few of their favorites for game day, any day. Conventional sports bar wisdom says you gotta have hot wings. But how about hot cauliflower? Flatley demonstrates the vegetable’s delicious versatility, the florets lightly cornmeal batter-dipped, flashfried and painted with the familiar sweet-hot tang of Buffalo sauce. Give ‘em a dunk in the crock of the house bleu cheese fondue, rich and velvety. To partner, Williams selects Jackalope’s Thunder Ann, a bold APA made with citrusy American hops. It’s a cool full-bodied counter to the Buffalo-style heat. “In putting together our program, I rely not only on my tastes, but my staff picks, and, of course, what our customers tell us,” says Williams. “And they are Thunder Ann fans. We easily go through eight cases a week.” Have you tried the shishito pepper? A small bright green variety from Japan, it possesses a mild yet addictive bite all its own. Shishitos cook quickly to a savory blister on the grill or in a wok. Served with sweet miso dip and chippy salt, they make a terrific alternative nibble—securing a firm position on the Tavern menu


from day one. Chef Flatley especially likes them with a pour of Good People’s IPA, which happens to be his brew of choice in general. Dry-hopped, unfiltered, and hazy as the end of summer, the coppery brew is both earthy and herbal. “It’s good easy drinking, “ says Flatley, for whom hoppiness equals happiness. “I’ve got a six-pack waiting for me at home in the fridge,” he laughs. He does give a caution regarding those shishitos, which also have an element of surprise. “About one in ten packs a fiery wallop.” The last in this trio of pairings, travels to Belgium for inspiration: steamed mussels and Blackberry Farm’s Summer Saison. The brewers at BF model their techniques on the Belgian farmhouse tradition, which takes its cues from its native hops, foraged yeasts and and a lot of creativity: variables of each season. Like champagne, effervescence forms naturally post-bottling. “One of my staff members who once worked at Blackberry Farm introduced me to the Saison. Now we look forward to each seasonal release,” says Williams. Pop the cork and enjoy this summer’s hop-forward brew, its delicate sweetness and balanced bitterness are imbued with tastes of the tropics: mango, passion fruit, and orange. Its complexity is a fine match for the bowl of plump PEI mussels, steamed in a white wine broth, fragrant with garlic, and scattered with charred tomatoes, leeks and bacon. A hunk of toasted baguette, a.k.a. “dippy bread,” is ideal for sopping up and savoring the juices.

Bitchin' Kitchens | THE SOCIAL ISSUE



CLEVELAND BHB offers fine dining focused on craft beers, cocktails, prime steak, wild game, and fresh seafood. Guests enjoy the rustic atmosphere of Jackson Hole, Wyoming while sampling a menu full of local and sustainably grown foods. Additionally, the Bald Headed Bistro offers multiple private rooms, fully licensed catering, special events, and a kitchen table. Each month the restaurant hosts well known chefs from the Southeast as part of their Southeastern Chef Series. Wine Spectator Award of Excellence Winner

NASHVILLE/GERMANTOWN NEIGHBORHOOD Based out of New Orleans, Louisiana - Cochon Butcher is a tribute to old world butcher shops. The shop boasts a selection of housemade meats, terrines and sausages, but also serves sandwiches, small plates, old world wines and creative cocktails. As the brain child of James Beard Award Winning Chefs Donald Link and Stephen Stryjewski – Cochon Butcher is the more casual appendage of Chef Link’s infamous restaurant Cochon. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods he grew up preparing and eating. Cochon Butcher applies the same standards to its menu as the original Cochon by always featuring fresh high-quality ingredients in everything that they create. Daily food and drink specials as well as ever-changing Craft Beer selections mean guests will always have something new and interesting to look forward to during each visit. Although the original Cochon Butcher has been a New Orleans staple for years, Cochon Butcher Nashville first opened its doors September 1st, 2015; with almost a year under their belt, the Germantown location hopes to gain the same reputation as a must-eat in Nashville.


NASHVILLE BREWERY DISTRICT Chef Jay Mitchell has created a unique menu incorporating the handcrafted beer from the brewery into his menu items. On this particular visit we had the charcuterie board which featured varied pates, cheeses, and meats served with house-made mustard’s and accompaniments. There are many standouts which deserve to be mentioned but we’ll list two of our favorites, the frog legs and grilled cheese sandwich. Once you have the bread made with their beer you’ll want to buy a loaf to take home...hmm, we’ll have to talk to Chef Jay about that!




TENNESSEE WALTZING WITH THE SOUTHERN GRIST BREWING CO. | By Justin Harris | Photography by Sean von Tagen


s with most things that some view as “trendy”, the art of making and enjoying small batch and craft beer has been around for decades. Much like the cigar boom of the 90’s, people are starting to pay particular attention to craft brewing and it’s popularity...and as a result we have the pleasure of benefiting from even more innovative companies and creative blends that are helping to shape and contribute to the artisan culture here in Nashville. There are pockets of the city where visitors and residents alike can experience the true craftsmanship and creativity of the South. Many of these crafts are unique in their own right, but some of them go

together like a hand and a glove. Like peanut butter and jelly. Like craft beers and cigars. Lucky for us, there are plenty of those last two in Nashville to choose from, and some that are exclusive only to patrons of this great state! I travelled around the corner from my house to Southern Grist Brewing Company of Nashville, TN. Opening early 2016 and founded by three Nashville transplants who bonded due to their passion for making (and drinking) craft beer, this poppin’ East Nashville spot on Porter Road has a little something for everyone. Unique beer isn’t the only thing on the menu, as patrons can fill up on appetizers from 312 Pizza or they are welcome to bring their own food as the owners just want to make sure everyone


that walks in is comfortable and happy. Because what makes me happy is enjoying a great drink with a great cigar, I perused the large chalkboard menu hanging over the bar and decided on the Bean There, Brown That (BTBT); which turned out to be a refreshing brown ale with some mellow sweet and nutty notes. As they prepared my “crowler” (a 32 oz. can that was filled from the draft) directly in front of me, co-owner Jared Welch told me that this was definitely the one that he’d pair with a cigar! Seeking to find a cigar would pair well with the BTBT, I immediately thought of a cigar that that offered many of the same sugary, buttery and robust tasting notes that awaited me inside my crowler. The Volunteer State exclusive Tennessee Waltz


cigar from Crowned Heads, a Nashvillebased artisan cigar company, came to mind. The TN Waltz is a cigar that was inspired by the song of the same name, as it was playing in the dance hall when Crowned Heads founder Jon Huber’s grandparents met one another for the first time. Much like the BTBT, the TN Waltz is blended with Tennesseans in mind and can only be found here in the state. PAIRING When pairing a beverage with a cigar it’s important not to have one that overpowers the other. Keeping in mind that the wrapper of the cigar will account for a majority of the flavors that you taste, it’s suggested that the notes of the beverage and the cigar somewhat “match” one other. If one is new to either craft beers or cigars, I’d suggest first selecting the one that you’re most comfortable with and then finding the complimenting item. Most importantly, I always say that the best thing to pair with your cigar is whatever drink you

enjoy the most as all tastes and palates are different and “what’s good” is subjective. A basic rule of thumb; however, is lighter beer, lighter cigar...dark beer, darker cigar. The Bean There, Brown That is medium-dark ale, nutty with creamy notes and a citrus, non-lingering finish, which makes it perfect for pairing. The darkest beer on the Southern Grist menu, it is made with vanilla beans and is blended to appeal to those that enjoy semi-sweet and chocolately craft beer. And because we love our sweet things here in the south, it’s fitting that we are able to get our fix by way of an artisan beer. The creaminess is extremely pleasant, and unlike the stereotypical darker beer, the BTBT is smooth and medium-bodied enough to enjoy all times of the day and in any setting. Additional tasting notes for the Bean There, Brown That include baking spice, vanilla, nuts and milk cream. The Tennessee Waltz is a sweet and spicy creation of it’s own. This Nicaraguan filled Connecticut Broadleaf wrapped cigar is just as dark as the BTBT and every bit

as complex and sweet. You immediately taste the brown sugar and sorghum notes once it’s lit, and some black pepper and butter notes on the retrohale (when the cigar smoke is blown through the nose). The sugary smoke of the Waltz matches perfectly with the richness of the BTBT as they seem to have had each other in mind when they were brewed and blended, though created thousands of miles apart. Additional tasting notes for the Tennessee Waltz include caramel, cocoa, brown sugar, butter and black pepper. From start to end there is a great balance between the Tennessee Waltz and the Bean There, Done That. The nearly hour and a half it takes to enjoy the Waltz gives ample time for the BTBT to slowly settle on the palate allowing one to pick up every note and nuance. These two are definitely a couple of the best things artisan creations coming out of Middle Tennessee. You can find the Southern Grist Brewing Company at 1201 Porter Road and a Tennessee Waltz cigar in any Tennessee retail humidor.

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GOING COASTAL Charleston South Carolina | By Rob Shomaker | Photography provided by the Charleston Visitors Bureau


here is something whimsical in the air. The weather may be hot, cold or have just enough warmth to justify a brisk run along the beach. It doesn’t matter, Charleston has an aura about it that many find so contagious that they never leave. Tennesseans will find Charleston but a mere 6 hours and change from Knoxville and not that much further from Chattanooga. It offers not only historical aspects but beaches, golf, seafood, culture – there is something here for everyone. As one of America’s oldest cities, founded originally in 1670, the roots of history sink deep. The generations before us have made their mark as evidenced by the battery’s beauty at the city’s most southeast point, Fort Sumter’s historical first shots of the Civil War, beautiful antebellum homes, the CSS Hunley, USS Yorktown, culinary masterpieces such as The Grocery and Husk and now, craft beer. Charleston has found a way to so beautifully intertwine food and beer through

its renowned chefs and incredibly talented brewers. It’s hard to enter any dining establishment and find not only craft beer but local craft beer on draft. There is a keen sense of community and support of local businesses from the farm to table and back. Go. Go hungry. Expect to move your belt a notch before you leave. Drink Charleston in both in what she has to offer your body in nourishment but also what she will offer your soul in rich history and class. While there are many incredible places to visit on your journey, these are a few of the must stops: HOLY CITY BREWING COMPANY You can find Holy City in North Charleston behind a Honda motorcycle dealership. What began as a small homebrew operation in the back of the Charleston Rick Shaw Company grew into one of Charleston’s most well-known brands. Each beer pays homage to the area


in some way, shape or form with names like Pluff Mud Porter, Washout Wheat and Slanted Porch Pale Ale. Holy City is very much tied to the community and can often be found supporting charitable events in the area. Check out their website for tap room hours and go hungry as they now have food onsite. COAST BREWING COMPANY If you find yourself in North Charleston on a Thursday, Friday or Saturday afternoon, be sure to stop by Coast Brewing Company. While Coast may perhaps be best known for their herculean leadership in the Pop the Cap SC efforts, the art exhibited in their beer will not be forgotten. The 32°/50° Kolsch is a must and it, as well as the Hop Art Pale Ale, can be readily found about town. While you never know what they may have on tap, they are known to play and if you’re lucky, you might find their Boy King DIPA or a barrel aged Blackbeerd on tap.


WESTBROOK BREWING Westbrook is one of the most recognizable names in regards to Charleston craft beer as they continue to expand their distribution footprint in the south. White Thai, IPA, One Claw and Gose can be readily found in cans and are each memorable in their own way. The tap room and brewery is perhaps the most modern looking in the area and it’s growing with a new addition. Be sure to check out what else they have on their draft list and go on a tour – if for no other reason than to see what they might have barrel aging in the back! PALMETTO BREWING COMPANY Charleston’s oldest brewery continues to make great beer and, like their peers, they continue to add to their portfolio with awesome additions. In this author’s mind the espresso porter is one of their best and may very well be one of the best coffee porters in existence. Palmetto can be found in the northern part of downtown. The brewery can be easily missed if you don’t keep an eye out for the tell-tale Palmetto trees in front of a white façade. Palmetto often has live music so be sure to check out their Facebook page for updates. EDMUND’S OAST If you do nothing else in Charleston, go here. You will find a small nano brewery onsite with an excellent selection plus an extensive tap list of specially selected beers from across the globe. Their bottle list should also be examined as you never know what they may have on hand. However, while the beer is incredible the food may very well outshine the taps. Homemade ricotta and some of the most perfect lamb meatballs in existence are just two of the offerings on the menu. While the menu does rotate, the charcuterie program is exceptionally well done and worth your attention. Go early, stay late, thank me later. FREEHOUSE BREWERY Freehouse can be found just a short drive southeast from Holy City. While you may think you are venturing into an industrial

area, you’ll be pleased to find Freehouse on the backside of a building overlooking an incredibly picture-esq marshland area. Be sure to try their saison and ask the bartender about their use of organic ingredients.

Charleston. Rich in history, containing a depth of culinary opportunities and flowing with artfully inspired, quality craft beer. What’s not to love?

HOUSE OF BREWS This is one of my favorite beer shops. You’ll find it in Mount Pleasant just before the bridge going to Sullivan’s Island. It is what it sounds like, a house, and if you aren’t careful, you’ll miss it. There’s always a good draft selection and a very cool bier garden in the back. However, the best part is hunting for beer in the dimly lit converted bedrooms. You never know what treasure you might find. You’ll also encounter a knowledgeable staff who can bring you up to speed on all things Charleston beer while you enjoy a pint or two. CHARLESTON BEER EXCHANGE Another must stop bottle shop, housed right downtown near the old exchange you will find the most efficient use of space packed from floor to ceiling with an incredible collection of beer. The old wood floors will creak as you peruse their impressive selection. Be sure to check out their Facebook page and website for limited and rare releases. BREWVIVAL Brewvival is an annual festival held towards the end of February. Brewvival has been known to have an incredible beer lineup from local, regional and national breweries. This event is a joint venture between Coast Brewing and Edmund’s Oast, both of which are top notch spots with people who know beer very well. This event should be on your list. Recently Lagunitas Brewing Company announced that they entered a contract with Southend Brewery and Smokehouse on East Bay Street in beautiful downtown Charleston to convert the brewpub into a Lagunitas Taproom and Beer Sanctuary. Be sure to keep an eye out for an announcement regarding their grand opening.



ROCKET CITY BEER TRAIL | By Don Else | Photography by


untsville, Alabama is quickly becoming a hot spot for craft beer and craft beer tourism. And being just south of Tennessee, the city is easily accessible from Nashville and Chattanooga (the drive from Chattanooga is especially scenic). Friday July 8 brought us the premier of the Downtown Huntsville Craft Beer Trail. The Craft Beer Trail is the brainchild of Chad Emerson and Downtown Huntsville, an urban redevelopment group founded in 2013 with Chad at the helm. He had previously been the Director for City Development in Montgomery, and has consulted with over thirty different cities on downtown redevelopment strategies. The Downtown Huntsville Craft Beer Trail includes five breweries and will soon include six when Green Bus Brewing opens downtown. The current brewery

list includes the new Straight to Ale location at Campus 805, which is the brewery, entertainment redevelopment of a former high school then middle school with a rich academic and athletic history. Yellowhammer is also within the complex. Just down the street is Salty Nut Brewery. Below the Radar is a brewpub downtown and Mad Malts is just to the north. The Trail also includes three great craft beer stores that have both on and off premise capabilities (on premise means you can drink there, off premise means you can buy beer to go). Old Town Beer Exchange, or OTBX, is downtown, and Church Street Wine Shoppe and Liquor Express are just to the north. So how does Downtown Huntsville launch the Craft Beer Trail? With a bike tour! Bicycling is very big downtown and there is a group that does a second


Friday urban bike tour. This second Friday perfectly coincided with the Craft Beer Trail launch, and Bikes and Brews was born. Literally hundreds of craft beer and/or biking enthusiasts converged upon OTBX at six, and most had a pint or two. The bikers were organized into separate pelotons to keep the pack size manageable and safe. One took the north route to start toward Mad Malts and the other retail stores. The other group headed west toward the campus. A Craft Beer Trail map was given to all, and if a rider got stamped at all eight stops, they won a cool Craft Beer Trail bottle opener! I met Chad at OTBX a little before six, and eventually got a seat at the bar. As I was sipping my second beer, I was thinking I should take a picture of all the bikes in front of the store (literally hundreds), but the Hellfire Belgian quad from Straight to


Ale was just too good. I sat and watched the bikes pull off toward their second stops and didn’t have even the slightest sense of disappointment at losing that photo op. Unfortunately, as a road tripper, I didn’t have a bicycle, so I was ‘a pied’ so to speak. Chad suggested the Embassy Inn shuttle, and they were most accommodating all weekend. After a quick flight at Below the Radar, a very busy brewpub just a block from OTBX, I caught the shuttle to Yellowhammer at the campus. I had been there before so had a quick beer with some of the bikers then headed to Straight to Ale, STA, just across a park from Yellowhammer in the old school gym, for their soft opening night. I already knew these guys and they totally hooked me up. Last stop of the night! As a beer guy, rather than a biker, I was more interested in the breweries, so I wanted to spend time at each. Saturday started with another trip to STA, this time for a facility tour. And what a tour it was. The brewery portion is literally the old school gym, with a couple basketball backboards still up, with some other old time high school gym stuff still there. The new forty barrel brewhouse is first supplied by two silos out back. These hold their two most common grains, and the grain is fed by a worm gear, through the grinder, to the mash tun, dust free. A new centrifuge will add incredible efficiencies. A few 120 barrel fermenters are in place with more on the way. Next to the brewery on the brew floor is a beautiful four tower copper still. This will have the capacity to produce sixty gallons of hooch per day, when they get their permits in place. And by hooch, they will be licensed to make pretty much any kind of alcohol. Certainly whiskey, but also likely to include flavored vodka, gin, and rum. The taproom is big and comfortable with a long curving bar and ample seating. They have twenty taps (though they were using just fifteen on opening night) and serve four, eight and sixteen ounce pours. The really cool thing, though, is the bar and table tops are made with the refinished original wood gym floor. And the front of the bar and all the behind the bar shelving is made from the original bleachers.

Other plans for their space include a full kitchen, and a soon to be open speakeasy. This room will be dimly lit and swanky, with special beers and prohibition style cocktails. It will have a stage with hopefully old timey music. Eventually this room will have access to an outdoor deck that will be a cigar area. Next to that, across the hall, will be a two floor concert hall. The idea is to cut out some of the existing first floor ceiling to create an upper mezzanine to view the lower. Oh yeah, and a giant outdoor biergarten with another stage for live music. Wow. Just down the street from the Campus is Salty Nut Brewery. Salty Nut actually took over the original Yellowhammer location before they moved on over to the campus. The taproom is as big as the brewery with a small two sided bar in the back. Seating at the bar is only for about twelve but I was there at a good time and got a spot easily. The beer was solid with great IPAs and an imperial red of note. A quick tour revealed a small brew system and they only package in 1/6 barrel kegs, but the half barrels are not too far off. In the back is a huge fenced in grassy lea with a small stage. That seemed to be the hangout. A great stop. The last brewery is the zany Mad Malts Brewing, formerly known as the Brew Stooges. A surprisingly big and sophisticated brewhouse sits in an even more surprisingly small brewery. And the brewery is also the taproom. Twelve taps are a direct draw off the walk in cooler and sit behind a small table that kind of serves as the bar, I guess. Live music is set up on the brewhouse floor with speakers spaced between fermentation tanks. A few tables line the opposite wall with assorted random chairs throughout. A small upper deck adds a bit of capacity, but, like Salty Nut, there is a big outdoor area with picnic tables. A very cool place with a rocket scientist owner brewer that bought all my beer. Another shuttle ride ended that whirlwind day. Leaving Huntsville meant a stop at Liquor Express and about $100 worth of rare beer. Thanks to Downtown Huntsville, the Downtown Huntsville Craft Beer Trail, and all the great brewbreweries a craft beer people that made for a great weekend. Hope to see you again soon.

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BREWING HISTORY Hap and Harry’s | By Chris Chamberlain | Photography by Sean von Tagen


hen the history of the rise of craft beer in Middle Tennessee is recounted, Robert Lipman probably won’t get enough credit because he has never been a brewer. But in truth, Lipman is possibly more responsible for Tennessee beer lovers discovering their first taste of beer that wasn’t made in a megabrewery than any other single individual. Alcohol is literally in Lipman’s blood, the third generation leader of a wine, spirits

and beer distribution business that has been around since 1939. Lipman Brothers is the proud owner of Tennessee State Permit Number 1, a distinction displayed on each of the company’s green trucks. Robert’s grandfather Harry Lipman, the founder of the company, was close friends with Hap Motlow, a relative of Mr. Jack Daniel himself and one of the earliest heads of sales for the Tennessee whiskey distiller. Lipman and Motlow would work together to build


the Jack Daniel’s brand into an international powerhouse. Young Robert spent a lot of time around Hap, working in the family business sweeping the warehouse and stacking boxes. “Hap used to say ‘To make great whiskey, you gotta make great beer.’ And I always remembered that,” recalls Lipman. That dedication to both beer and spirits would serve Lipman well later in his career. When he entered the family business as a full-time employee, Lipman decided that


the company should get into the craft beer game. “We had never had a commodity beer brand, but I had seen that with boutique wines, quality, flavor and selection led to popularity. This was in the early 90’s, so I was way early. Pioneers get shot!” At the time, Lipman was the only local distributor to deal in wine and spirits plus beer as well, so they initially had to store their new craft beers in separate warehousing and deliver with dedicated trucks. The extra work paid off as Lipman introduced early craft beer brands such as Sierra Nevada to the Middle Tennessee market to a great reaction. Customers and breweries followed. “Craft beer brands wanted to go with someone who had demonstrated a focus on their sorts of products. We introduced a lot of people to their first craft beer,” Lipman recalls proudly. As Lipman Co. grew in the craft beer space, they began to carry and distribute local breweries as well, including Yazoo,

Mayday, Little Harpeth, Turtle Anarchy, Honky Tonk and Jubilee. When Yazoo founder and brewer Linus Hall realized that he had outgrown his first facility in Marathon Village, he and Lipman saw an opportunity to offer something unique to the market while at the same time helping Yazoo to fill excess capacity in their new expanded brewery in the Gulch. Lipman explains, “Linus wanted to expand, and we’ve always had a great partnership with him and Yazoo. He brews great beer, and we recognize the value of supporting local breweries.” Robert saw a desire from drinkers for a beer that exhibited the quality ingredients and flavor profiles of traditional craft beer, but in a more sessionable style. “The best beer has always been local,” notes Lipman. “And it’s always better drunk closer to where it was brewed. Budweiser used to be the local beer of St. Louis before they grew so huge. So Linus, Jason

(McMurray - Managing Director of R.S. Lipman Company, a sister distribution company also owned by Robert Lipman) and I came up with the idea and recipe for Tennessee Lager. We followed it with a sessionable ale.” When it came time to name their new beer brand, Lipman decided to honor the two great friends who helped start Lipman and Jack Daniel’s, so Hap and Harry’s Tennessee Lager and Tennessee Ale were born. The brand is wholly owned and distributed by R.S. Lipman Co., and it’s important to note that there is no actual connection to Jack Daniel’s other than a shared family heritage. Jack Daniel’s did actually produce their own beer in the mid-90’s under the label Jack Daniel’s 1866 Classic, but discontinued the brand after a few years. Hap and Harry’s exhibits a lot of the same characteristics as other craft beers, but without the extra hoppiness and



higher gravity of some cult brews. Lipman emphasizes, “It’s important to me that Hap and Harry’s be flavorful and balanced.” At 5.4% ABV, these are certainly sessionable beers, and the inclusion of multiple malts such as Pilsner, Vienna, Biscuit, Rye and Carafa as well as hops like Perle, Sterling and Goldings contribute those balanced and nuanced flavors. The new brand became what Lipman describes as “happily successful,” to the point that demand outstripped Yazoo’s capacity as Linus Hall saw his own brands competing to take up time in his brewhouse and room in his fermenting tanks. It was a good problem to have for all involved, and Lipman and Hall came to a friendly and mutual decision to adjust their arrangement. “A couple of years ago, we began to look at the future,” Lipman recounts. “Jason and I considered our options.” They knew that they needed to free up space for Hall to brew more of his own beer, and since they also distribute Yazoo, it was a win/win situation for all involved.

Like they had years earlier when they first came up with the idea for Hap and Harry’s in 2011, Lipman and McMurray looked to another talented young brewer that they were already working with, this time Mark Kamp of Turtle Anarchy. “Since we already represented Turtle Anarchy and they were looking to expand into a larger space as their business grew, the idea came up for a cooperative effort between our two companies.” Lipman made an investment in some of the equipment as Turtle Anarchy moved from their small Franklin brewery into a new 27,000 square foot facility in West Nashville. In addition to brewing his own Turtle Anarchy brands, Kamp would take over the brewing of Hap and Harry’s from Yazoo as well as handling kegging, bottling and canning operations. “I have tremendous respect for Mark and his family, and he brews some fantastic beer,” shares Lipman. “We’re focused on making enough beer for our current customers with an eye on perhaps expanding the product line in the future. My goal is to


make great beer. If you do that, customers will enjoy it and come back for another.” Hall helped out with the transition between breweries, and the new Turtle Anarchy version of Hap and Harry’s is virtually indistinguishable from the beer brewed at Yazoo. Lipman explains, “Linus was a big help, and to Mark’s credit, he nailed it. If you are disciplined and follow your recipes, you can make great consistent beer.” Available in kegs and bottles in the three regions where Lipman has distribution, the Nashville, Chattanooga and Knoxville markets, Hap and Harry’s will soon also be sold in cans once the new packaging line at Turtle Anarchy is up and running. Every single bottle has Robert Lipman’s name on it, a testament to his contribution to Tennessee’s craft beer scene. “We give the same attention to quality with Hap and Harry’s as with any craft beer,” vows Lipman. “My name is on it. This represents me, and that’s important to me.”

SATURDAY, OCT 22 Tix on sale Sept 1 --- WE USUALLY SELL OUT


6448 Nolensville Rd (615) 283-8657


2805 Old Fort Pkwy (615) 295-2332



1 2 3 4 5

6 Blues City Brewery LLC › 7 Rockn’ Dough Pizza Co. › 8 Perrylodgic Brewing Company ›

High Cotton Brewing Company › Boscos Squared › Wiseacre Brewery › Ghost River Brewing Co. › Memphis Made Brewing Company, LLC. ›

11 32 31

12 34 20 24 14

19 18 1516 17

Nashville 33





1 4

10 231

8 21












5 412


2223 30

25 2627



41A 412 45 51



28 231





2 5












Mr. Whiskers › Mt Juliet Market › Priest Point Wine & Spirits › Melrose Wine and Spirits ›

5 The Casual Pint › 6 Homegrown Taproom & Marketplace › 7 Athena Wine & Spirits › 8 Frugal MacDoogal › Feature your bottle shop here! Contact us for more information.

SOUTH 31 32 33 34 35 36

Big Frog Brewing Company › McHale’s Brewhouse › Big River Grille & Brewing Works › Hutton & Smith Brewing Co. › Chattanooga Brewing Co. › Terminal BrewHouse ›


37 Moccasin Bend Brewing Company › 38 Big River Grille & Brewing Works (Hamilton Place) › 39 Binary Brew Works › 40 Oddstory Brewing Co ›

MIDDLE COVER FEATURE | THE SOCIAL ISSUE 22 23 24 25 26 27 28 29 30 31 32 33 34 35

9 Blackhorse Pub & Brewery › 10 BriarScratch Brewing › 11 Honky Tonk Brewing Co. 12 Little Harpeth Brewing › 13 TailGate Beer › 14 Blackstone › 15 Yazoo Brewing Company › 16 Jackalope › 17 Tennessee Brew Works › 18 Czann’s Brewing Co LLC 19 Rock Bottom Nashville › 20 Fat Bottom Brewing › 21 The Black Abbey Brewing Company, LLC ›

Cool Springs Brewery › Granite City Food & Brewery › Turtle Anarchy Brewing Company › O’Possum’s › Mayday Brewery › Jubilee Craft Beer Company, LLC › Ole Shed Brewing Company › Calfkiller Brewing Company › Mantra Artisan Ales › Bearded Iris › Southern Grist Brewing Co › New Heights Brewing Co › Smith & Lentz › Red Silo ›

Kingsport 55 56






Knoxville 5















5 51 27


59 60 61

Johnson City








40 441




42 43


31 411


39 40 33 34 5 3536


45 44 46 5 47 38


37 64




40 41 42 43 44 45 46 47 48 49 50

Fanatic Brewing Company › Blackhorse Pub & Brewery › Schulz Bräu Brewing Company › Crafty Bastard Brewery › Balter Brewing › Scruffy City Hall › Downtown Grill & Brewery › Alliance Brewing Company Saw Works Brewery › Smoky Mountain Brewery › Bluetick Brewery ›

51 52 53 54 55 56 57 58 59 60 61

Smoky Mountain Brewery (Maryville) › Blackberry Farm Brewery › Smoky Mountain Brewery (Pigeon Forge) › Smoky Mountain Brewery (Gatlinburg) › Sleepy Owl Brewery › Studio Brew › Holston River Brewing Company Depot Street Brewing › Johnson City Brewing Company › Yee-Haw Brewing Co. › JRH Brewing › TN CRAFT BEER MAGAZINE | FALL 2016 | 21



CHIMIPALOOZA 2016 Drinking with Friends | By Kendall Joseph | Photography by Sean von Tagen


he Sunday before Memorial Day has become like Christmas for craft beer lovers in Middle Tennessee. The excitement builds for weeks. Finally, the big day arrives, full of special surprises. Chimipalooza got its start in 2012 after Eddie Chimichanga fell in love with the Nashville beer community at the first 12 South Winter Warmer. Chimi is the beer lover’s beer lover, and only his close friends know his true identity (he’s kind of like the Batman of craft beer). According to Chimi, “it was started just as a bottle share to get a group of people together, some that knew each other, and some that didn’t, and share great beers. It really isn’t about the beer, it’s about the

people. The beer is just an excuse to get the people together” Chimipalooza is the annual family reunion of the Tennessee beer community. But it is bigger than that. It is more like an extended family reunion with attendees driving in from Alabama, Indiana, Kentucky, Ohio and Wisconsin. There was even someone from the Netherlands! The local beer community is united by friendship, not just beer. They group has become closer by walking together through tragedies of the untimely loss of three young friends and standing with brothers fighting cancer. It is filled with joy by celebrating happy times like great new jobs, marriages and births. Truly, it is about the people.


The event rotates venues every year, visiting places like Craft Brewed and Bearded Iris in the past. This year Chimipalooza headed up in the holler, to BriarScratch Brewing in Cottontown, TN. It was a bit out of the way for some, but more than worth the drive. BriarScratch is located at the end of dead end road in a picturesque wooded setting, complete with a little creek running through it. Beer was shared from around the world. The group has a preference for sour and funky beer, but there was a wide mix of styles. The event’s specialness is heightened by the rarity of the beer. The vast majority of bottle are not available for sale in Tennessee. Faithful beer lovers gather beer

from around the country and share their bounty at Chimipalooza. There were so many good beers, but there were standouts: A three year vertical of The Bruery Wineification A growler of fresh Tree House Julius Sierra Nevada’s Alpha Hop Society American Red Oak-aged Sour Cascade Brewing’s Apricot Ale and Blackcap Raspberry Ale Council Brewing’s Beatitude Peach and Nectarine Sour You cannot, or at least should not, drink all afternoon on an empty stomach.

Thankfully, Trace from Thunderbird Wings rolled his smoker trailer up in the holler and served up his legendary smoked thighs, wings and Mac & Cheese. If you have not tried them yet, you are missing out. The chicken is neither Buffalo or Nashville Hot styles, Thunderbird’s smoked chicken is truly unique. The tender chicken, full of smoke and spice, melts in your mouth. It is addictive, and Chimi is Trace’s biggest fan. Every year’s Chimipalooza is special and 2016 was no different. The location was gorgeous, the food was delicious, and the shared beer was exceptional. Like any family reunion, it is not advertised publicly. However, if you want to be at Chimipalooza 2017, ask your beer friends if they know Chimi. Chances are, he is a friend of a friend. You won’t want to miss it. We are not exclusive. We are family.



118 W 1st St Cookeville, TN 38501 (931) 252-1862





he craft beer market continues to blossom in the middle Tennessee area with more breweries, bottle shops and craft beer venues opening up every few weeks. One of the most important and overlooked aspects to grow the craft beer market is proper distribution. To combat this over in Murfreesboro, Ed Muranyi has founded Tennessee Craft Distributors, whose portfolio is strictly craft beer, cider, mead, and kombucha. Ed had worked 30 years in the automotive industry and had the opportunity to reinvent himself. He knew this was his chance to fully engage in his passion for craft beer. Passion for craft beer may be an understatement for a guy that had his bachelor’s party at Theakston’s Brewery in Mashham England, and named his dogs “Barley” and “Hops”. His automotive engineering career allowed him to live throughout North America and Europe and through those years, he had the opportunity to sample many beer styles from many different countries. When the opportunity presented itself, his wife June, family and friends thought he would open up a brewery, pub, or taproom, but after closely studying the industry, it was apparent to him that the biggest threat to the craft beverage industry was lack of distribution tailored specifically to growing craft breweries. While studying how to grow the Tennessee craft beer market, he earned his Cicerone Certification, becoming one of a handful of Tennesseans who have reached that level in the Cicerone program. The most important things learned in this program were the proper handling

and storage techniques for craft beer. These points were key to TCD’s business model. Ed commented that our mantra is “Delivering Liquid Art” this is how we feel, and our business is developed around that philosophy. Here are some of the important facts about the US craft beer industry: From 1980 though 2015, the number of breweries in the US has grown from 92 to 4269 Craft Beer production has grown from 26.4k bbls in 1980, to 24.5 MM bbls in 2015 In Contrast, number of “traditional” wholesalers since 1980 has fallen from 4.6k to 3k . While products that the wholesaler carry on average had grown from about 190 SKU’s in 1996, to an average of 981 SKU’s in 2015 What this means, is while the number of large traditional distributors has fallen, the amount of products they carry has risen about 520% in about 20 years. It’s no wonder many smaller breweries feel their products can get lost in the ever-growing portfolios of distributors. TCD has a commitment to keep their portfolio small, but of the highest quality. He wants to use his experience in inventory management, supplier development, and logistics to keep his breweries products fresh so TCD’s logistical chain is all refrigerated. His warehouse or “liquid


fulfillment center” will be stocked with a strict first in first out FIFO method. TCD will start distributing in August and their flagship brand is Dark Horse out of Marshall, MI. Other brands that have signed are Cranker’s Brewery from Big Rapids, MI, Unity Vibration Kombucha from Ypsilanti, MI, Double Wing Brewery from Madison, OH, Noble Cider from Asheville, NC and their first Tennessee brewery, Red Silo out of Cookeville. They will start distributing in middle Tennessee’s four major counties of Davidson, Rutherford, Wilson, and Williamson. Those counties have 20% of the states population, and have a young, vibrant, and growing population. Ed admits that Tennessee is a bit of a late bloomer in the craft beer world when compared to the rest of the country. According to the Brewers Association in Boulder, Colorado, craft beer production in TN is ranked 29th The good news is that the Volunteer State is catching up fast. In 2011 TN’s craft beer production was about 34,000 bbls, in 2015 this jumped to 142,818 bbls. That’s about 420% in four years!! There is no doubt that Tennessee will continue to grow its craft beer industry and will be a primary player in the South for craft beer. Tennessee Craft Distributors plans to do its part to make it a reality! While interviewing Ed, his passion for craft beer was evident. His closing comment was, “I believe Craft Beer Drinkers will continue to improve their beer knowledge and palate, and they do not need Super Bowl Commercials to tell them what to drink…”



KAREN LASSITER AND CORSAIR ARE BREWING UP SOMETHING SPECIAL | By Chris Chamberlain | Photography by Darlene Bouchard Nashville’s Corsair Artisan Distillery is best known for creating award-winning innovative spirits, particularly what they refer to as “alt whiskies.” Karen Lassiter earned a reputation as a creative and solid brewer working at the popular Boscos location in Hillsboro Village. You wouldn’t necessarily think that the two would go together. But when the Memphis corporate office of the brewpub decided to shut the Nashville taproom and brewery down

suddenly with less than a day’s notice, Lassiter wasn’t without a job for very long. Two of Corsair’s founders, Darek Bell and Andrew Webber, were homebrewers before they started to experiment with distillation, and they were familiar with Karen from shopping at the brewers supply store where she worked. They also knew of her through her connection with the Music City Brewers club, which ironically met at Boscos even before Lassiter took the assistant brewer job there. Ironically, the partners tried to hire


Lassiter to brew the washes for their whiskey distilling runs, but she had just been promoted to head brewer at Boscos. So when Lassiter found herself without a brewhouse, the brewer and the distillers quickly got together for a chat, and she had a new gig within a day. At Corsair’s Marathon Village facility they already had a craft beer taproom in a space where Yazoo Brewing Co. used to brew their first batches and introduced many Nashvillians to their first taste of local beer. Corsair has served


regional craft beers out of the taproom for a few years, but with Lassiter on board they saw the opportunity to brew their own beers to augment the selection. Soon enough, the newly named Corsair Hi Grav Beer Lab was pumping out enough beers to fill 6-8 tap handles in their bar and stopped offering guest beers anymore. Even though the Corsair facility still has the 10-barrel brewing system that Yazoo started up on, they still use that for their whiskey runs, so Lassiter works on what she calls “a glorified homebrew system.” A 1-barrel brewing system from Ruby Street Brewing feeds four conical fermenters plus various carboys scattered around the brewing area. She needs to have a great mind for scheduling to keep the taps filled out of this small system, especially considering that under their distiller’s license, Corsair can only brew high gravity products. Just because the output is small doesn’t mean that Lassiter isn’t brewing some fantastic creative beers. It merely means that you must visit the taproom or the rare beer festival to try them since there simply isn’t enough beer to supply any other retail outlets. Lassiter tries to keep 6-8 beers in serving tanks at any one time ready to pour, and since she needs at least 14 days for fermentation and settling because all their beers are unfiltered, most of her days are filled with brewing and cleaning up or transferring beers from tank to tank. Fortunately, since all the beers are high gravity, including some monsters up to 15% ABV, most patrons drink them by the 3 ounce taster glass or by the half pint.

This means that the volume of throughput is a little slower than at your typical craft taproom. Pints are available though if you have a particular favorite that you just can’t get enough of. Lassiter usually has both the Citrus Bomb and Ancient IPA brews on tap at all times, while the other taps feature a rotating selection of recipes with 4-5 new beers coming on every month as the seasons (and the brewer’s whims) change. Since her days as a homebrewer, Lassiter has had an avid interest in historical beers, so patrons can expect special treats like her Viking Ale with juniper and honey, an Egyptian Ale with carob, dates, cardamom and vanilla or even herbal Elderberry or Cranberry gruits. Lassiter also gravitates toward traditional English-style ales, but she’s also willing to occasionally slow down production a little bit to brew some lagers. An added benefit of her association with the distillery side of Corsair is her access to their inventory of barrels that have been used to age a wide variety of spirits. “For a lot of brewers, that’s their dream.” Lassiter explains. “But I have access to barrels pretty much all the time.” A particularly successful barrel experiment of late was a stout made with Turkish coffee that was aged in Corsair spiced rum casks. Other popular stouts include a Cocoa Hazelnut Stout, a Chocolate Mole Stout and a freeze-distilled rye imperial stout that they called Black Ice. Corsair also runs their own malting facility on the Bell family farm north of town where they smoke and sprout grains, mainly for spirits experiments but occasionally for Lassiter to play with too. She

has used salt smoked at the maltery as an ingredient in a gose as well as hemp seeds which were grown on the farm (legally, of course) which she toasted and added to an American brown ale. Future plans for the Bells Bend farm and malting facility include planting grapes to make brandy, apple orchards for cider and barley for use in the brewery. Other aspirations for the brewery side of the business include expanding the taproom and either moving Lassiter to the old 10-barrel Yazoo system to brew or perhaps purchasing a new brewhouse. No matter what happens in the future, Lassiter is quite content with her lot. “Yeah, sometimes I feel like a glorified homebrewer, but I’m getting paid like a professional. Brewing is brewing, and scale wise it isn’t that much less work on this system. The response has been quite positive, and I am really fulfilled. Plus I feel like I have more options to exercise my creativity, so that’s all good.” The craft beer lovers crowded around the bar in the tiny taproom enjoying her rare recipes would definitely concur that it’s all good. Corsair Brewstillery Taproom & Tasting Room 1200 Clinton St #110 Nashville, TN 37203 (615) 200-0320 Taproom hours Closed Monday Tuesday through Friday 11am - 8pm Saturday - noon - 7pm Sunday - noon - 6pm



HOMEBREW CHALLENGE |By Art Whitaker | Photo courtesy of the Charleston Area CVB,


his month the magazine explores the breweries and venues of Charleston, SC. While on a trip there a few weeks ago and eating at one of my favorite establishments, Coleman Public House in Mt. Pleasant, the bartender recommended I try a black lager from Palmetto Brewing. The beer is called “Maize to Black” and for a low abv beer it was packed full of flavor and was crisp, light and extremely refreshing. The next day I ventured to Palmetto Brewing and met up with brewer Clint Vick. Clint started out at Palmetto in packaging and quickly moved

to cellaring. At the time the brewery was a smallish operation and curious homebrewers were asking me questions that I didn’t know the answers to so I started homebrewing and learning what goes into making good beer. I got a chance to brew at the brewery and as we expanded I became lead brewer 2 years ago. I wanted to brew a beer that had a light body, be crisp and clean, but as black as night. I worked on the recipe and with tweaks from our new Brewmaster, Tanael Escartin, we ended up with a delicious black lager. We are brewing up a second batch to submit to GABF and are unable to share the

exact recipe at this time, but are willing to share the ingredients. Here are the ingredients for this beer and it is Tennessee Craft Beer Magazine’s challenge for the homebrewers to craft their own delicious black lager. Ingredients: Pilsner Malt(preferably Bohemian), Flaked Corn, Vienna, Carafa 3 Hops: Northern Brewer, Liberty, and Mt Hood. Total IBU’s around 17 Other ingredients: Cayenne pepper and lime zest. Yeast: Wyeast 2001 Urquell Lager. SG: around 1.042 FG: around 1.009 for an ABV in the low 4% range.



very year the American Homebrewers Association sponsors the National Homebrew Competition known as HomebrewCon. This year there were 7,962 entries from across the world entered at 12 first round judging centers located across the United States. Nashville was one of the 12 first round judging centers and 12 entries from 11 brewers from Tennessee advanced to Baltimore for HomebrewCon. Joe Edidin and Michael Caylor, both members of the Tennessee Valley Homebrewers club based out of Knoxville won medals at HomebrewCon with Michael

winning Silver for his English Brown Ale and Joe taking Gold in the Light Hybrid category for his Kolsch. TCB interviewed Joe and he included his award winning recipe. TCB: Joe, how long have you been homebrewing? Joe: Ive been brewing since 2001. My first batch was an Irish Red Ale extract kit. It ended up infected and awful in so many ways, but I loved and drank every drop of it. After an 8 year hiatus and with so much information now available, in 2012 I switched to all-grain and in joining


the Tennessee Valley Homebrewers, the experienced members challenged me to take my brewing to new levels. TCB. You are BJCP “Certified” judge. Does being a judge help you in recipe formulation and evaluation of your homebrewed beer? Joe: Being a BJCP judge absolutely helps in recipe formulation. Honest evaluation of my own homebrew and listening to critical evaluation of others has been key to improving my recipe formulation and brewing process. Submitting beer and


judging at BJCP events is a great way to learn how to make better beer. TCB: I have been involved with hosting the event in Nashville over the last few years and want to thank you for your help in judging. I know you have had beers advance to the finals of both the NHC and MCAB(Masters Championship of Amateur Brewing) over the last several years. Is this your first National medal. Joe: In addition to winning Gold at HomebrewCon this year, I also received a Silver this year at MCAB for my Vienna Lager. TCB: Do you have a favorite style of beer to brew? Joe: Like most homebrewers, my favorite style tends to change over time. I always try to have a British Bitter and an easy drinking lager of some sort on tap at all times. My other taps are typically pouring beers that are more experimental in nature. My current pet projects are a Key Lime Gose and a Mint Julep California Common. 90% of the beers I brew are below 5% ABV. TCB: You seem to keep things simple. What kind of a system do you brew on? Joe: I brew on a very simple system on my kitchen stove. Like many homebrewers I upgraded out of the 7 gallon turkey fryer and into a single tier keggle system. It was

a lot of fun to brew on, but the results were beer after beer with less consistency than I wanted. To solve the problem I hatched a plan to remove as many potential sources of inconsistency as possible and add them back one at a time. It turned out that I enjoyed the super simple brew days so much that I just kept on doing it, plus I now had the consistency I was looking for. No pumps, no temp controllers, just a 5 gallon round cooler with a false bottom, a 4 gallon pressure cooker pot, and an 8 gallon boil kettle. Plus, from mash-in to end of clean up, it only takes 4 hours to brew a 5 gallon batch. The point is you don’t need a fancy system to make quality beer.

Batch Sparge 10.75 qt of water at 175ºF 164ºF

Below is the recipe for the Gold medal Kolsch.

For more information on becoming a BJCP judge, go to and/ or inquire with your local homebrew club. For more information on homebrewing clubs in your area go to https://www. clubs/find-a-homebrew-club/


8 lbs Pilsen Malt 2-row (Briess) 82.1% 1 lb Vienna Malt(Weyermann) 10.3% 8.0 oz Carafoam(Weyermann) 5.1% 4.0 oz Acidulated(Weyermann) 2.6% 2.3 oz Tettnang[3.50 %]-Boil 60.0 min 30.6 IBUS 0.6 oz Tettnang[3.50 %]-Boil 15.0 min 4.0 IBUS 2.0 pkg German Lager (White Labs #WLP830) Mash Temp Mash In Add 12.25 qt of water at 166ºF 148ºF Batch Sparge 10.75 qt of water at 182ºF 164ºF

Ferment 5-6 days at 54ºF Raise to 60ºF for 5-6 days Slowly chill to 39ºF over 7 days Keg, carb, and lager for 6+ weeks. Estimated OG: 1.048 Estimated FG: 1.009 Estimated Color 2.6 SRM Estimated IBU: 34.9 IBUS (Tinseth) Boil Time: 90 minute Boil Size 7.3 gal Post Boil Volume 5.7 gal

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If you would like your “liquid art” to be a part of an exclusive portfolio, TN CRAFT BEER MAGAZINE | FALL 2016 | 29 or if you’d like to be one of our retail partners, email us at



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Welcome to Nashville. WE TAILGATE HERE . @TailgateBeer

Visit our brewery, located at 7300 Charlotte Pike in Nashville!




THURSDAY SEPTEMBER 8, 2016 5:30 - 9:30 P.M.


THESE BEARDS ARE GROWING ON US | By Veronica de la Cruz-Gibbs | Photography provided by MPS


he Metropolitan Pogonotrophy Society is not your typical hair club for men and wait for it… women. These folks are truly dedicated to perfecting their art in the form of beards, mustaches and chops to raise awareness in their own careers and in the community, to raise money for charity, and to provide Nashville with increasing tourist attractions

through beard competitions and events. Currently with twelve members and counting, MPS has been an active club for the past five years. They participate in beard competitions nationwide throughout the year qualifying for all ranges of categories such as The Oppressed Beard, for those with strict employment policies or cannot physically grow thick beards; Full Beard


Over 6 and 12 inches; Chops; Women’s Most Realistic Beard using real or fake hair as their “beard”; and Women’s Most Creative Beard, where they can use just about anything to construct a beard in many outrageous styles- think feathers, bottle caps, papier mache, etc. “We may not be the largest club, but we have a large winning percentage,” says Bill Holbrook, Treasurer. There is no doubt, MPS is gaining more recognition especially since they’ve continued to host the Showdown at the Southern Gates facial hair competition every July here in Nashville for the past four years. Many participants from neighboring cities and states afar show up to partake in this grand event, where all proceeds go to their charity. Also, this Fourth of July, the club was asked to participate in the 10th Annual Music City Hot Chicken Festival parade where they were able to give onlookers a sneak peak of what to expect at their competition held later that week. Participating in competitions and winning trophies is extremely fun (and fun to watch), but MPS as a whole has a greater purpose at heart. Their club charity, the Tennessee Wildlife Federation Hunters for the Hungry, benefits from all proceeds gained through fundraising events. Founded in 1946, TWF is one of the largest and oldest organizations in Tennessee dedicated to the conservation of the state’s wildlife and natural resources through stewardship,


youth engagement, and public policy. They strive to improve Tennessee’s natural resources and protect the state’s rich heritage of hunting and fishing. To date, MPS has raised over $500,000 for charities in other cities through competitions and has raised over $25,000 to date locally for TWF ($6,000 so far this year). MPS has also volunteered their time at Nashville’s Room in the Inn, a facility that provides programs for human development and recovery through education, self-help and work. With the help of local restaurants, which donated 40 pizzas, dessert and drinks, MPS was able to feed 100 of the homeless taking shelter within that community! Plans for more events like this one are scheduled for later this year. You can find out more about the Metropolitan Pogonotrophy Society through Facebook, Twitter and Instagram. And, if you are interested in becoming a member, you can find them at their official club house at Little Harpeth Brewing in East Nashville.



PREDATOR'S BEER FEST On June 25th, the Predators held their 4th annual beer fest at Bridgestone Arena. Over 65 breweries and 2500 people attended this year. A big congrats to Mantra Artisan Ales for winning this years People's Choice Award.



SOUTHERN BREWERS FESTIVAL On August 3, the inaugural Southern Brewers Conference got off the ground to a fantastic start. The conference focuses on 13 states in the South and 10% of the net proceeds will benefit the guilds of the states with 5 or more breweries in attendance. This is a great addition to the thriving craft beer community in the South.




On July 29th, Nolensville Farmers Market held a Farm to Table dinner hosted by Bloomsbury Farm. The dinner included a whole hog smoked on site by Martin's BBQ, sides utilizing fresh seasonal ingredients from their vendors and beer provided by Mill Creek Brewing Co. of Nolensville.


Saturday, August 27


MTSU Alumni Association invites you to


Join us for a football season kickoff celebration and scholarship fundraiser. Scholarship, awarded to children or grandchildren of MTSU alumni. To get your ticket today, call the email or visit

Please RSVP and prepay by Thursday, August 25. 3250 Wilkinson Pike in Murfreesboro, Tennessee (across from Embassy Suites)

We would like to thank our donors! All donors are located on the alumni web page, *This event is rain or shine

$35 per person and ticket includes: All-you-can-eat catered dinner provided by the Tennessee Pork Producers and The Blue Porch Beverages provided by Stones River Total Beverages, Mayday Brewery, MTSU Vending Services, and Pepsi Live entertainment and door prizes






estled in the outskirts of Paris, Tennessee, a small city with a big name to live up to, Perrylodgic Brewing Company is working to fill the enormous void in the craft beer scene of rural Western Tennessee—and they’re doing a great job. These guys are throwing down some seriously delicious and creative suds, some with a naughty twist. Owners Randall Perry and John Lodge met and began their dream-fulfilling bro-mance over guitar lessons in downtown Paris. John taught guitar lessons in a landmark music store and took Randall (former airplane builder and winemaker) on as a student. Soon after, their conversations shifted to their shared passion for home brewing, and a friendship was born. After deciding to devote their time and finances to craft a brick and mortar business out of their mutual interest the pair set out to launch Perrylodgic Brewing Co. “I was scared as hell!” Randall laughs, recalling the decision to risk it all. “There was a period of time where I woke up every morning and thought, ‘What have I done?’” Reservations aside, both men knew that the thought of waking up every day to a workplace they had created was better than any other nine to five they could entertain. So they worked to make it a reality, and continue working to improve their business’s outlook still. The brewery is already a beloved business in their small hamlet, and word of their enormous craftsmanship is spreading across the region. They have fiercely loyal regulars (who happily walk through the back door if it’s a little before opening), and several travelers who sing their praises in all the right circles around the Southeast. John and Randall’s devotion to festivals and other brewing events in the area are serving to put them on the map as well. Everything about their business is a direct reflection of these

guys’ enthusiasm for what they do. On first encounter with either Randall or John, and you can’t help but be infected with their excitement for life—something they say was made possible through the realization of their dream. They also share a common theme with other craft breweries in their pursuit and support of other local business—everything from the bar in their taproom (built by a native Parisian) to the food trucks they host, to the labor of love in the brew house or the live and local entertainment in the taproom. Their hometown touches can be seen in every detail. And their “Perrylodgic Disciples” as they’re referred to, are fans of basically everything these guys do—their décor has a fan-base. The walls, adorned with sentimental tchotchkes, stained glass windows, and artwork from their families’ homes, sparked an immediate interest. Patrons soon began bringing their own favorite nick-knacks to submit to the walls. Similarly, each brew’s name evolves from customer feedback. From the owner-namesake The Randall, to a recent one off with a naughty twist, Dirty Aunt Ginger, they’ve all been adopted into the Paris repertoire. All of the artwork throughout the business is made by John’s wife, Chelsey. Lables, shirts, wall plaques, even the burnt wood background to their taps were all created by her. All of the artwork in the brewery, however, is all Randall and John. They devote hours every day to making sure each weekend’s brews are spectacular. They maintain strict obedience to style guides, but never let that dim their creative lights. Four regulars can always be found on tap: Poseidon’s Steed, an approachable pale ale, The Randall, a delectable amber with beautiful coloring, Parahop 101, their take on an IPA with a nod toward servicemen and women, and Smiling Warrior, a drier


English Ale with very subtle notes of chocolate grain and coffee on the nose. After these four, two taps remain for their one-offs which are seldom repeated. Their small batch brewing kit in the back is constantly the outlet for every whim Randall and John want to try out. From sours to stouts to non-carbonated brews served Southern Sweet Tea style, they’re always different, and always a huge draw for locals each weekend. John and Randall mill their own grains, maintain their own equipment, chart ways to improve their efficiency, and still find time to host numerous local charity events and graciously teach anyone who stops by wanting to learn about brewing. “We’ll teach anyone to brew that wants to know,” John said with a hospitable smile. “We want people to have that ‘big city’ experience in a small town,” Randall explained. This taproom feels different than many you might find in larger cities though—the guys’ attention to accuracy and talent at crafting a quality product comes across much more as impeccable work-ethic and pride in their work than anything pretentious or intimidating. They’ll serve you free popcorn on the same kitchen tables they grew up at, and welcome you by first name if you come back a second time. Behind the scenes they’ve petitioned legislation to help small breweries find success on larger scales, they’ve orchestrated local charities, and encouraged other local entrepreneurs. Groups such as ‘Craft Brewed Christianity’ have found their way to Perrylodgic’s taproom, and families frequent the establishment. There is nothing not to like about this welcoming libation station. Belly up to the bar or take a load off on their sofa— either way, you’re going to be served a frosty, delicious pint (or three) with a smile. Do yourself a favor, and make sure to sample whatever their small batch may be when you stop by.

Winner of a Gold Medal at the 2016 International East Meets West Wine Challenge



Tennessee Craft Beer Magazine - The Social Issue  
Tennessee Craft Beer Magazine - The Social Issue