Women of Beer: Cari Caramonta of Gnarly Barley Brewing

 

Women of Beer: Cari Caramonta    Gnarly Barley Brewing - Hammond, LA   By Kerri Allen   Headed to Louisiana any time soon? Nestled between New Orleans and Baton Rouge lies Hammond, the quaint home of Gnarly Barley Brewing Company, owned by the husband and wife team of Zac and Cari Caramonta. Cari holds the titles of co-founder, vice president and marketing director for the brewery. She's also a member of the Mystic Krew of Brew homebrewers club in Covington and a Cicerone-certified beer server.   A Crafty Background   Since she was a little girl, Cari gravitated toward crafty pursuits in many forms. Before she developed a taste for craft beer, Cari constructed objects to suit her personality. Whether this involved customizing her wardrobe, furniture, or visual displays at her previous job as a fashion merchandiser, Cari nurtures the same DIY mindset as her husband, Zac. Brewing seemed a natural fit, and she assists Zac with recipes, brewing, marketing and her favorite part - tasting.    How did Gnarly Barley land in Hammond? Cari and Zac met at the town's Southeastern Louisiana University in 2005. While falling in love with each other, they also fell for the charm of Hammond. Cari notes, “The community is so welcoming and helpful. There wasn’t a brewery here, and what college town doesn’t need a brewery? The downtown area is quaint, lovely and vibrant.”    Community Connections   Zac started brewing after he married Cari in 2009. Cari reflects, “He was instantly hooked. I would assist on brew days, and when Zac eventually told me that he was put on earth to brew beer, I knew he had to follow his dream, and I wanted to help cultivate this. In 2014, we realized our vision in the form of a 14,000-square-foot craft beer facility in Hammond.   Cari brought her background in Family & Consumer Sciences, merchandising and marketing to the table. She instantly knew that she would be an essential part of making Gnarly Barley successful. "Building a business together as a couple can be challenging," Cari says. “But we always enjoyed crafting together, and this brewing craft was one we knew we’d peruse as our livelihood. So, we both worked towards this goal starting in 2011. We attended homebrew festivals and built a system at the house so we could produce better beer. We spent 2011 to 2014 researching, securing funding, finding a space and designing and installing our brew system and fermentation tanks. We sold our first batch of beer to our distributor on May 5, 2014, and opened our taproom doors to the public a week later.”    In an industry that seems to be in constant flux, Cari loves how the craft beer business remains exciting and changing. "No one day is the same as another," Cari declares. "There will always be new recipes, beer names, taproom events, merchandise, collaborations, marketing, etc. It’s ever-evolving fun!”   Customers Seem Like Family   Cari's welcoming demeanor, positive attitude, and love of the industry seem apparent to patrons visiting the Gnarly Barley taproom, but obstacles exist in an ever-moving industry. Cari notes that the biggest challenge she has faced is the feeling of constantly having to “one-up” herself in the continuously changing landscape of craft beer.  Hard work pays off, and Cari observes, “My greatest reward is the genuine gratitude that we receive from our customers. It’s amazing when you create something people truly care about and love.”   Folks in the beer world often refer to the people in it as a beer family and a community. This can prove especially rewarding when a family business becomes an integral part of a community. Cari says, “Over the past decade, we've been fortunate to share countless memorable experiences with our customers. It’s a true honor to receive recognition for what we do. Our commitment to the community shines through in our support for charities, our hosting of events, and our partnerships with local businesses and the university. These connections have blossomed into close friendships, making our brewery feel like one big, happy family. We've created a welcoming space where everyone can feel at ease and truly be themselves.”    Cari believes that women and minorities form a vital part of the craft beer industry, “In order to create a well-rounded brand, you need all points of view, not only with product creation but with marketing and branding as well,” she notes. “One-third of our Gnarly Barley staff is female. Our work environment is very welcoming and inclusive, and I believe maintaining this environment here and at other breweries will only attract more women and minorities.”   Which Beer to Choose?   Gnarly Barley offers a wide array of delicious beers. Cari comments, "My original Gnarly Barley obsession began with Korova Milk Porter because of its rich roasty notes of chocolate and coffee. While this beer still holds a special place for me, my taste buds soon gravitated toward hoppier brews. Jucifer, our juicy/hazy IPA, is now one of my favorites.” She waxes poetic, “Its vibrant blend of hoppy citrus and tropical flavors make it irresistible.”    When a brewery creates many extraordinary beers, choosing a favorite can be fun yet difficult.  Cari relates, “Lately, I've been enjoying our sours, like Haus Marg Lime Gose, and our crisp lagers, like Skater Aid. At the end of the day, it all comes down to what I'm doing, what I'm eating, and what I'm in the mood for. Every beer has its time and place.”   Many Louisiana residents view Gnarly Barley as one of the top craft beer destinations in the state. Gnarly Barley received a 2017 Louisiana Lantern Award for demonstrating excellence in manufacturing and outstanding service to the community. The Brewers Association named Gnarly Barley among the top 50 fastest-growing craft breweries in 2017 and 2018. Beer fans planning a trip to The Big Easy should plan a side excursion to the other side of Lake Ponchartrain to check out Gnarly Barley, say hello to Cari and Zac, and sample a few outstanding house brews.    - Images Courtesy of Gnarly Barley -

Craft beer is in trouble. Here's why it shouldn't be.

By Owen Ogletree   Oh, how times change. When I began promoting craft beer in the southeast USA in the late 1980s, few people seemed to understand my fascination with the historic beverage. It was even a struggle to persuade some people to appreciate the hops in a Sierra Nevada Pale Ale or the malts in a Pete's Wicked Ale. Light, flavorless industrial lagers and "alco-pops" dominated the sales charts. It was a depressing time.    A proverbial light at the end of the tunnel seemed to peek through the darkness in the late 1990s when a small craft beer bubble began forming. Suddenly, people were intrigued by pale ales, Belgian beers, pilsners and stouts. Homebrewing became a popular pastime, and even Sam Adams offered a Scotch Ale, Doppelbock, Cream Stout and UK-inspired Boston Ale.    Several years after the brief craft beer bubble of the 1990s, I was shocked and amazed when a much more massive wave of interest in craft beer seemed to emerge. Suddenly, everyone drank hoppy, bitter IPAs, Belgian-inspired ales, roasty imperial stouts and complex wood-aged acidic fruit beers. Brewers even competed on how many hoppy IBUs could be achieved in an IPA. Life seemed great, and I thought there would be no going back.    Then came low IBU hazy/juicy "IPAs," cloying pastry stouts, an obsession with lactose, and a vast number of one-dimensional kettle-soured ales. Some struggling brewers resorted to chasing trends instead of creating their own. The COVID pandemic did not help the situation. Breweries found themselves underfunded and short-staffed, and pressure was on just to stay in business. Prices of brewing ingredients skyrocketed.    A couple of years ago brought a surprise sucker punch that was totally unexpected by brewers. Some drinkers began to burn out on hazy/juicy IPAs and simple kettle-soured ales. Many young people grew up with zero interest in beer or other alcoholic beverages. Cannabis, seltzers and non-alcoholic beverages became a focus. The massive craft beer bubble burst with a resounding bang, taking many craft breweries down with it. This "market correction" continues to this day, and it's once again a depressing era for craft beer lovers.      We can't afford to lose craft breweries, taprooms and pubs. These establishments tie communities together and provide welcoming gathering places. Craft beer forms a social lubricant to get people talking, ease loneliness and find common ground.    Craft beer even holds the power to revitalize neighborhoods. For example, the center of Decatur, Georgia, was a somewhat desolate place decades ago before the beloved Brick Store Pub moved into an empty building. Soon, every storefront near the bustling pub housed a thriving business. The same happened in Denver's semi-deserted LoDo district when Wynkoop Brewing moved into an old warehouse and transformed the area into a thriving entertainment destination. These transformations not only brought life to these areas but also created jobs and boosted local economies.    Beer travel forms a marvelous adventure for many imbibers. I've traveled all over the USA, Europe and beyond, seeking impressive beers and places to enjoy them. My love of craft beer sparked my passion for travel and helped me make wonderful friends around the world.     Of course, folks who are allergic to beer ingredients or have problems with alcohol should definitely avoid drinking. However, moderate beer consumption can be a life-enriching, healthful experience for the rest of adults. Young people choosing to avoid beer because of health concerns should think again. It's important to remember that moderation is key, and responsible drinking can be a part of a healthy lifestyle.        Breweries can't say this legally, but I can. Craft beer can be good for you. Here are just a few talking points:   Beer contains all 13 essential minerals and a range of B vitamins required for human metabolic function. The mineral composition of beer matches that of wine, but beer also contains valuable levels of selenium and silicon to protect against cancer, heart disease and bone issues.  Craft beers contain hops and polyphenols that aid in lowering cholesterol; darker beers typically contain the highest levels of beneficial polyphenols. Malt and hops are natural, healthy agricultural ingredients, and residual yeast cells in bottle-conditioned beers provide a good dose of valuable B vitamins.   Average-strength beers typically hold fewer calories per unit than wine and contain healthy proteins and carbohydrates. Beers like Guinness and Sierra Nevada Pale Ale are both remarkably low in calories and carbs yet high in antioxidants.   Being afraid of developing a "beer belly," many young people avoid the beverage in favor of watery hard seltzers and sugary cocktails. Several studies indicate that the concept of a beer belly is a myth. It's probably not moderate consumption of beer that increases body fat, but the questionable, high-calorie food items often served alongside beer.   Regular gravity beers have higher water content than wine and less concentrated fermentation toxins than distilled spirits. Many session IPAs and low-gravity pilsners offer almost as much flavor and enjoyment as high-gravity beers - without the dreaded hangover or massive caloric intake. Beer doesn't have to be extremely boozy to be delicious and enjoyable.   "Moderate intake of any alcoholic beverage (defined as one 12-ounce alcoholic beverage for women daily, two for men) has been shown to increase HDL (good) cholesterol, lower LDL (bad) cholesterol and reduce the risk of blood clotting. Moderate drinking is also linked with a lowered incidence of gallstones, decreased risk of type two diabetes and improved cognitive function in older adults. Beer has been associated with lowering the risk of kidney stones in men, possibly due to beer’s high water content and diuretic effect. In addition, substances in hops may also slow the release of calcium from bone, which is implicated in kidney stones [and osteoporosis]." Source: American Dietetic Association Some people may be abandoning craft beer because they suffer from hazy/juicy IPA burnout. Brewers should respond by offering a variety of classic craft beer styles and educating customers on the beauty of these styles. The current Beer Judge Certification Guidelines lists a staggering range of around 125 different subcategories of beer styles. I genuinely believe there exists a beer for any palate, and time-honored classic beer styles deserve a comeback.    I once enjoyed a pint of a magnificent, elegant English Dark Mild Ale in a London pub and noticed a 21-year-old bloke sitting near me choking down a sugary alco-pop. When I asked why he had never tried a traditional English cask ale, he replied, "Those are boring drinks for old men." Even though I was a bit miffed, I bought him a half pint of the mild, which he sipped begrudgingly. When I returned from a trip to the toilet, I was shocked to see him with a full pint of the mild. He quickly admitted, "You know, this is not half bad." It was a proud day for me.    Yes, craft beer is in a slump, but it doesn't have to be this way. Brewers, pub owners, beer lovers and beer influencers must step up to help educate consumers and potential consumers on the history, beauty, variety and merits of the extraordinary beverage that is beer. Young people won't give a rat's ass about beer if they don't know anything about it. Introduce friends, especially younger drinkers, to the deliciousness of craft beer. Find a gateway style for beer newbies and encourage them to expand their palates by checking out local brewery taprooms, pubs and beer festivals. Let's all do our part to keep our craft breweries afloat.    Beer festivals offer an opportunity to taste a variety of styles.

Four Georgia Beer Outlets Find Success with Cask Ale

- Four Georgia Beer Outlets Find Success with Cask Ale

By Owen Ogletree   Bill Kimmerly, brewer for Bandwagon in Moultrie, Georgia   The world moves pretty fast. Trends change rapidly. Especially in our modern craft beer scene, brewers struggle to keep up with "the next big thing." While many pubs and breweries around the USA fret over what's going to be popular in the coming months, three personable Georgia breweries and one respected Georgia craft beer pub have found success in an old English pub practice known as cask-conditioned ale or "real ale."    Decatur's Brick Store Pub, Creature Comforts Brewing in Athens, Duluth's Good Word Brewing & Public House, and Bandwagon Brewing in the south Georgia town of Moultrie all embrace cask real ales, and customers have responded with remarkable interest and enthusiasm.    What is Cask Ale? To produce authentic cask ale, brewers place young beer in 10.8-gallon metal English-style casks called firkins. A half-sized, 5.4-gallon cask is known as a pin. In the sealed cask, the beer undergoes a special conditioning process whereby the yeast produces soft, natural carbonation and elegant flavor components before settling to the bottom of the cask. After a time, excess carbonation is vented, and a serving device is hammered into a spout on the end of the cask. Served at a cool cellar temperature of 50-55 F, cask ale offers a soft carbonation level, allowing drinkers to appreciate the full glory of the malt, hops and fermentation character. There's never any pasteurization or artificial carbon dioxide gas additions that might soak into the beer. Cask ale is a living, delicate product.    Cask ales rest in the chilly Brick Store "cellar"   A Beverage Full of Surprises Cask ale possesses the uncanny ability to surprise people. Bandwagon Brewing co-founder Harrison Isaacs notes, "There have been a few times when customers come into our brewery with someone who refrains from drinking because they 'don't like beer.' I'll pour them a splash of one of our cask ales, describing it as a gentler level of carbonation and less chilled. To my delight, this simple gesture has led most of these folks to enjoy a full pint on many occasions. It's a testament to the diversity within the world of beer, and I'm grateful that our brewer's expertise allows us to offer such a unique option that resonates with a broad audience."   Near the end of the COVID pandemic, Brick Store co-owner Dave Blanchard shared the idea of a small upstairs cask ale bar with his business partners. Firkins could be stored in the chilled vintage cellar, with an insulated pipe running through the wall to supply cask ales to hand-pump taps on a compact bar in the seating area at the top of the pub's stairs. Many people doubted how patrons would respond, but Blanchard proceeded with his plan. No one expected the impressive level of success that the Brick Store's beautifully decorated cask ale bar would achieve. Many brewers and locals enter the pub and head straight up to the cask bar to enjoy four real ales, soak in the beautiful English pub decor, and maybe watch a European football match on the TV behind the bar.    Honoring classic beer and brewing traditions forms a pivotal focus for the Brick Store guys, and the pub's beer director, Neil Callaghan, believes there are few things more classic and traditional than proper cask ale. "We've invested quite a bit of time and resources into setting up a whole bar exclusively for cask ale service," he says. "We've done so because we believe that cask ale is a unique representation of traditional beer that offers an experience rarely found outside the UK."   Generating Interest & Engagement After witnessing the remarkable success of the Brick Store's cask program, Creature Comforts Brewing decided to install a "caskerator" cooler and hand-pull tap behind the bar of its Athens taproom. "We use all sorts of methodology to spread cask awareness," Creature Comforts' Blake Tyers says. "We are Cask Marque certified, which comes with a plaque we display in our tasting room. The cask engine tap also draws some curiosity, as it sits at our busiest bar area. Tuesdays are cask nights with a dollar off each pint of cask ale. Lastly, we try to create cask brands that have strong stories to encourage drinkers to explore."   Good Word Brewing's co-owner/brewer, Todd DiMatteo, loves cask beer and makes real ale a significant part of the brewpub's focus. "Cask beer is such a unique and special tradition," he declares. "It’s a simple and delicious expression of beers that undergo a secondary fermentation and are conditioned warm so sugars finish out. This process imprints a soft carbonation upon skillful executions of mostly English beer styles. Later, our gracious publicans pump the cask ale from authentic UK beer engines into pint or half-pint glasses."   Travel Broadens the Palate Bill Kimmerly, brewer for Bandwagon in Moultrie, also shares a passion for cask ale. His former biotech job required him to travel to London a few times a year, solidifying his appreciation for real ale. Bandwagon's first public display of cask ales occurred at the Tallahassee Beer Festival in August 2023. Kimmerly recalls, "I poured four casks at the event, and everyone loved them. This was the first time most attendees experienced cask beers."   For many Americans, a love of cask ale begins with visits to pubs in the UK. Experiencing a delightful pub interior and chatting with locals over a sessionable pint of cask ale forms a memorable experience. Blake Tyers' father hails from England. "Everyone has their own personal connection to certain beer styles," Tyers relates. "Cask ale was the first beer I ever had with my dad and grandfather in London. When I describe cask ale to our Creature Comforts taproom guests, I find a deep connection to the roots of English brewing that's encased in nostalgia."   Kimmerly creates Bandwagon's cask ales on the brewery's one-barrel pilot system that can fill three firkins per batch. With the quick turnover of his cask ales, Kimmerly usually brews three pilot batches every two weeks. He focuses on making classic bitters, mild ales, pale ales and stouts with 100% English malts and hops. The filled firkins head to the cask cooler below the bar, where serving hoses connect the real ale to three UK hand-pump pub taps positioned at the front of the bar to grab customers' attention immediately. Kimmerly recalls, "I received surprisingly little pushback from customers on the cellar temperature and softer carbonation level of the casks. People embraced the beers immediately."   Cask Education is Key Neil Callaghan feels that setting expectations forms a critical aspect of introducing people to cask ale. "At the Brick Store, we have a thoughtful explanation of cask ale service on our menu, and our staff undergoes training on describing cask ale to guests in an approachable way," he notes. "The best cask ale service requires effort from brewers, publicans and bartenders. It's a much more involved style of service than normal draft or packaged beer. Cask ale service also harkens back to the days of pre-industrial beer - the days of strong local ties between brewery, pub and guest."   Good Word Brewing received its Cask Marque plaque almost a year ago, certifying that the brewpub's real ales are spot-on. Todd DiMatteo (pictured above and to the right) sees this as a result of his efforts to respect traditional brewing practices and create the best quality beer. He adds, "We are honored at Good Word to be only the seventh awarded Cask Marque outlet in the USA, and we wear the marque with pride. We see cask ale as a look back to a historical tradition that may help keep patrons excited and engaged about beer in the future." .............   "Cask ale is the freshest beer on the bar and is more likely to have been brewed locally. Many people see cask ale and craft beer as synonymous." -- Pete Brown, noted British beer journalist.

21 London Cask Ale Pubs in One Day!

 

Alberto Eyherabide and Owen Ogletree visited 21 London pubs in a single day, with a half pint of cask ale at each location. Cask forms a remarkable way to naturally carbonate, condition and serve a variety of beer styles. CLICK THE IMAGE to see all 21 pubs from the amazing day. 

Map of all 21 pubs: https://tinyurl.com/London21Pubs

https://www.Brewtopia.info

https://www.notredamelujan.com - Alberto's pub in Argentina holds the only Cask Marque certification in all of Latin America!

Music: Inspire by Benjamin Tissot. Courtesy of Bensound.com.

  

Cheers to 21 PUBS!

 

Why the Craft Brewers Conference is So Rewarding

 

By Owen Ogletree     Last April's Craft Brewers Conference (CBC) & Brew Expo America took place in fabulous Las Vegas. The event brings together craft brewers from around the world. When strolling through the conference and exhibitor halls, one can sense the enthusiasm and eagerness among the attending brewers. Unlike many other business models, craft brewers love to share, collaborate and build each other up. With each presentation, panel and social network gathering, the CBC promotes and encourages these qualities with deep earnestness and veracity. Diversity and inclusion also form a vital focus at the conference.     Organized by Colorado's Brewers Association, the CBC offers educational programs and allows international and domestic brewers to come together to share ideas, make contacts, problem-solve and discover new solutions and resources—usually over a beer. CBC also forms the culmination of several blind judging sessions of the annual World Beer Cup that awards medals to the best world-class global beers in several categories. Judges in each category were given beer samples identified only by an anonymous number, and judge teams sniffed, tasted, discussed and decided on the top entries.   This year's World Beer Cup boasted 9,300 entries from 2,060 breweries in 50 countries. 290 beer judges from 37 different countries judged the beers according to strict style guidelines in 110 beer style categories, and medal winners were announced at an impressive and boisterous awards ceremony taking place at the conclusion of the CBC.    Winners celebrate at the World Beer Cup Awards Ceremony   Being from Georgia, I wanted to mention our four medal winners from the Peach State: - Bronze went to Tie XII from Monday Night Brewing Garage in the Wood- and Barrel-Aged Strong Stout category. - Gold was awarded to The Virtue of Patience from Bold Monk Brewing in the Fruited Wood- and Barrel-Aged Sour Beer group. - Bronze went to Hazy West Coast IPA by SweetWater/Green Flash in the Juicy/Hazy Pale Ale category. - Bronze was presented to Bartow Brown from Drowned Valley Brewing Company in the American-Style Brown Ale category.   2024's most entered style categories in the World Beer Cup: 1.    Category 109, Juicy or Hazy India Pale Ale: 326 entries 2.    Category 110, West-Coast Style India Pale Ale: 281 entries 3.    Category 40, German-Style Pilsener: 221 entries 4.    Category 108, American-Style India Pale Ale: 213 entries 5.    Category 29, Wood & Barrel-Aged Strong Stout: 198 entries     As an attending media representative at CBC, I was honored to attend the welcome reception, stroll through the expansive hall of exhibitors and chat about the current state of the craft brewing industry. I also enjoyed sipping beers in various hospitality suites and sitting in on informative seminars such as: - Exploring Hop Picking Windows and Their Impact on Aroma and Flavor - Exploring the Boundaries of Innovation: Biotechnology and Brewing Ingredients - The Flavor of Your Taproom: How the Drinking Atmosphere Shifts the Taste and Memory of Beer - Getting Your Guests into Your Taproom and Keeping Them There. - Beyond Cell Counts: Off-Flavor Sensory for Aspiring Yeast Whisperers   Owen Ogletree chats with BJCP Grand Master Beer Judge Sandy Cockerham at Silver Stamp Pub   Of course, all the visiting CBC brewers enjoyed evenings of sipping brews around the best taprooms, bars and breweries in Las Vegas. Many facilities offered special celebrations, beer tastings, rare beer tappings, and opportunities to network. Among my favorite beer spots in Vegas were Atomic Liquors, Hop Nuts Brewing, CraftHaus Brewery, Nevada Beer Works, Able Baker Brewing and the extraordinary Silver Stamp pub. Silver Stamp is only around three years old but was built to make customers feel like they'd entered a neighborhood dive bar from the 1960s. However, this Vegas "dive bar" offers the best international beer selection in the city. Of course, no beer trip to Vegas would be complete without a visit to the city's amazingly accurate and enjoyable recreation of Munich's Hofbräuhaus.   Want to learn more about the intricate details of craft beer? Are you thinking of starting a brewery or amping up your current brewing business? Please plan to join me at the Brewers Association's 2025 Craft Brewers Conference & BrewExpo America, which will be held from April 28 to May 1 in Indianapolis, Indiana.   CBC/World Beer Cup photos courtesy of Brewers Association.

Georgia Craft Brewery Events Too Exciting to Miss

- Exciting Georgia Brewery Events

Beer & Boiled Seafood NoFo plans a range of enjoyable events for the spring. On April 27, NoFo's Cleveland location hosts its first Market Day, with over 40 arts and crafts vendors, along with music and food trucks. During the first weekend of June, NoFo Cleveland also plans a low country boil in conjunction with Clyde's Table & Tavern. Guests will enjoy live music, mouth-watering food and exceptional NoFo beers.        Cultivating a Caring Culture Cultivation Brewery in Norcross plans a fitness boot camp for April 20 that includes workout tips and tasty beer. As the weather warms, Cultivation invites guests to enjoy its patio for outdoor drinking, surrounded by picnic tables and plenty of umbrellas for shade. Cultivation's Kat Ash Whaley adds, "Cultivation Foundation, the brewery's philanthropic seed, will be hosting its second annual kickball tournament, tentatively set for June 2. Following the success of last year's event, which raised funds for a local charity, the foundation is shifting its focus towards supporting local athletics and providing greater access to sports for children in need. Our mission at Cultivation Brewery has always been to support and uplift our local community."     Creature Turns Ten Creature Comforts Brewing Company celebrates its exciting tenth anniversary this year, and the Athens taproom plans a multitude of special happenings that will take place throughout April. The main event will occur on Saturday, April 6, with bands, DJs, food trucks, special glassware and amazing beer. Tickets can be purchased on the Creature Comforts website. “The Creature Comforts team has always believed that beer brings people together and that breweries have historically been the place where people gather to share ideas and life together,” says Creature Comforts co-founder and CEO Chris Herron. “As we mark this significant anniversary, it’s allowed us to reflect on the positive impact we’ve made in the communities we serve, both in conversations over beer and with philanthropic efforts through our Get Comfortable campaign.”   New Digs for Normaltown Normaltown Brewing plans to begin construction on its new Athens brewery and taproom around June. Until then, check out the beers at the original location that include SunTan Fruited Sour, Elder Masters IPA, Elder the Adolescent, Yet to be Named Hazy Citra NEIPA, Hair Band Blonde Ale, One Place to a Better One Saison and a new West Coast-style IPA with Citra, Simcoe and Nectaron hops.     German-Style Celebration in Atlanta Round Trip Brewing's annual Fruhlingsfest spring celebration takes place at the Atlanta brewery on Saturday, April 20. "We'll have a full kölsch service with our Instant Krüsch and the release of Extra Krüsch and Zum Bamberg," explains Round Trip's Billy Rudolph. "Extra Krüsch is an 'India pale kölsch' with an extra bump of hops. Zum Bamberg is a smoked märzen brewed with Ireks pilsner and smoked malt. In addition, we are releasing a May 5 Vienna lager collaboration called Tecolote. It's our first Vienna lager, and we added Lemondrop lupulin hop pellets to the whirlpool. Round Trip also plans to open our second location at Avenue East Cobb sometime this spring."

Atlanta Cask Ale Tasting Beer List: 1/20/2024

Scroll down for FULL DESCRIPTIONS OF ALL OUR CASK BEERS this year and photos from the event:

Important ACAT Festival Notes:

• WEAR YOUR BEADS. These are required for entry and for being served.

• ALLERGENS: Some beers contain nuts and other allergens. Check the descriptions below and ask servers to be certain.

• Ribbons for 1st, 2nd & 3rd place Avant-Garde and Classic-Style casks will be posted on casks at 4 PM. Festival attendees can use the link below to vote for People's Choice cask. 

• Floors are wet - please use constant caution. 

• Don't drink and drive! Use Uber and Lyft.

• Attendees get 10% off delicious food items at Bold Monk today!

• Beers are subject to change without notice. ACAT code of conduct is posted at the bottom. 

CLICK HERE to vote for your favorite cask before 5 PM on festival day. Use the unique six-digit passcode from your blue ticket to vote. 

THESE 20 CASKS LOCATED IN THE FOEDER ROOM NEAR THE BREWERY:

01. Arches I’m Not Bitter, You’re Bitter ESB. This 5.1% ABV ale comes across as a well-balanced, sessionable, traditional English-style bitter. Look for earthy, herbal English hops balanced with light bread and cracker notes from domestic and English malts.

02. Athentic Brewing Company Cask-Hopped Wide Open IPA. Athentic pulled a fresh cask of Wide Open IPA near the end of fermentation and cask-hopped it with Simcoe, Rakau, Denali and X10416 hops to complement the X1019 and Citra hops of the base beer. The result is a perfect marriage of piney and citrusy fruit notes with a touch of dankness and a smooth, satisfying finish.

03. Bagby Beer Company Three Beagles. This mouth-watering English-style brown ale from one of California's best breweries weighs in at 5.3% ABV and delivers elegant dark malt flavors and aromas with just enough hops for balance. Quite easy-drinking and not sweet or cloying, it's just enjoyable. 

04. Beacon Brewing Weiss Guys Dunkel Weizenbock is a 7.5% ABV German-style strong dark wheat beer that offers a complex bouquet of esters and phenols from the German weizen yeast, coupled with a bready malt backbone from copious amounts of locally malted wheat and German Munich malt. Notes of freshly baked banana bread, dark fruit, and a hint of caramel also come through.

05. Blackbird Farms Customer Entitlement is an American Pale Ale with appealing aroma, flavor, and bitterness from additions of Citra and East Kent Golding hops. 6% ABV.

06. SECOND PLACE CLASSIC STYLE: Bluejacket Company Porter (East India Porter) is our interpretation of the 1858 Whitbread Contract Porter brewed in collaboration with beer historian Ron Pattinson. Company Porter is heavily hopped with East Kent Goldings to punctuate malt-driven coffee, bread crust, and cocoa flavors with notes of tea, citrus, herbs, grass, and lavender. This remarkable 6.2% ABV dark brew finishes earthy and dry, with a pleasant lingering bitterness.

07. Bold Monk Prophets of Hope is a 12.7% ABV bourbon barrel-aged barleywine brewed with select English malts, fermented in stainless steel, and aged in Prichard’s bourbon barrels for eight months. It boasts a full, malty body that's supported by a firm addition of hops for balance. The ale pours with a deep reddish brown hue and a light brown head. With intense notes of malt, charred oak, bourbon, hints of cherries and dark fruit, this beer will hold up to time’s test.

08. PEOPLE'S CHOICE FAVORITE CASK: Cherry Street / Lincoln Fill Station Maui Delight is an 8% ABV imperial porter that was aged in a Buffalo Trace bourbon barrel. This cask contains additions of toasted coconut, macadamia nuts, grilled pineapple, and Kona coffee. One sip and you'll be transported to winter break in Hawaii! (Our annual cask collaboration with our friends at Lincoln Fill Station in Snellville.)

09. Cherry Street Berries of the Sword Baltic Porter is our 9% ABV big and bold Baltic porter (Brothers of the Sword) infused with a blackberry, blueberry, and raspberry reduction. Roasty chocolate notes mingle with sweet, rich fruits for an indulgent cask experience.

10. Close at Hand Brewing Flex & Pretend Saison is a dry, rustic farmhouse ale built with pilsner malt, a substantial dose of spelt and rye, and paired with a lovely blend of turmeric, ginger, and lemon peel. It offers a warm, invigorating aroma with bright, earthy, citrus and clove notes on the palate with a punch of ginger. Decidedly versatile, it’s a beverage just as at home in the heat of summer as around the family table during the holidays. (A collaboration with Normaltown Brewing.)

11. Cøntrast Artisan Ales Double Chocolate Big Poppa Imperial Stout. Big Poppa, the base beer of our beloved Hypnotize Biggie Bourbon Barrel-Aged Imperial Stout, was cask-conditioned on delicious Costa Rican cacao to create a decadent layering of deep chocolate flavors. Layers and layers and layers, oh my! 10.1% ABV.

12. Creature Comforts Winter Trees Cold Red IPA. Innovation and nostalgia abound in this 7.1% ABV beer. We believe this to be the first Cold Red IPA, meaning it is brewed with rice and corn, fermented with lager yeast, and possesses a strong malty backbone complemented by piney hops and toasty malts.

13. SECOND PLACE AVANT-GARDE: Cultivation Brewery Simple Habits. This 8.5% ABV Belgian-style imperial IPA was generously dry-hopped with Nelson Sauvin hops. It offers a balance of fruity notes and herbal spices from the Belgian yeast, rounded out by the light honey sweetness of the malt. The aroma is a complex mix of white wine and gooseberry from the New Zealand hops.

14. Elsewhere Brewing Blank Czech comes from a collaboration with brewer friends Piece Brewery from Chicago and Five Wits Brewery in Chattanooga.  Staropramen yeast, pilsner malt, Carared malt and Saaz hops make for a light and drinkable Czech-style amber lager. This cask contains a hop plug of Mt. Hood for a nice resinous finish. ABV: 4.7%, IBUs: 20.

15. Eventide Brewing Cinnamon Bun Kattegat Baltic Porter was conditioned with cinnamon, brown sugar, and vanilla beans. The 7.0% ABV dark beer offers a creamy medium/full body with an outstanding flavor profile from the dark malts and adjuncts.

16. Gate City Brewing Company Fuego Lager provides a spicy twist to our popular 4.3% ABV Gate City house lager. We dosed this cask with a special blend of peppers for a mild, firey kick.

17. FIRST PLACE CLASSIC STYLE: Good Word Brewing Digital Comforts is a classic English-style Best Bitter coming in at a sessionable 3.8% ABV. For such a light alcohol content, this elegant pub ale packs layers of subtle UK malt and hop character. 

18. Highland Brewing's Nutz & Voltz Coconut Coffee Porter is a harmonious blend of rich flavors, featuring the tropical essence of coconut seamlessly intertwined with the robust notes of freshly brewed coffee. The infusion of vanilla adds a velvety smoothness. With every sip, the coconut and coffee dance on the palate, elevated by the subtle sweetness of vanilla, delivering a uniquely delightful brew that captures the essence of a tropical morning in a glass. 5.8% ABV.

19. Hop Atomica Bronze Goddess. A classic doppelbock, this adjunct-free 8% ABV malt bomb was brewed with Munich and Pilsen malts and kissed with Magnum hops. Expect aromas of carob, caramel, chocolate, and a touch of plums and dark stone fruit. It is oh-so malty with sweet, yet well-attenuated, flavors of dates, toffee, and Raisinettes. That's some good bread!"

20. Hopstix Yasuke is our take on an international dark lager. We started with a foundation of Continental pilsner malt and roasted Chinese sweet black rice. A healthy amount of Spalter Select hops combined with the malts to form a clean and crisp 5% ABV dark lager with sweet toasted rice and coffee nuances.

                    THESE 20 CASKS LOCATED UPSTAIRS IN THE LIBRARY ROOM:

21. Jekyll Brewing Southern Juice IPA. Our 6.3% ABV Southern Juice IPA ranks as one of our year-round offerings that boasts a nice citrus and piney dank aroma from Citra and Simcoe hops. This cask received our usual dry-hop treatment and was then conditioned on fresh sumo mandarin oranges and a hefty dose of additional Citra hops.

22. Khonso Brewing No Scrubs. This Wheatwine does not have time for those sitting on the passenger side of their best friend's ride. No Scrubs is made with 75% wheat malt, along with some traditional malts for a subtle sweetness. Pecan extract provides a subtle nuttiness, and Liberty and Paradigm hops contribute hints of hoppy spice. With an ABV of 9%, No Scrubs is the next crossover hit.

23. Liquid Nation Second To None E.S.B (Extra Special Bitter). This 5.0% ABV traditional English strong bitter performs a nice balancing act between hop bitterness and malt toast taste, with caramel sweetness coming through mid-palate, before drying to a clean and pleasing hoppy finish.

24. Lost Druid Shrewd Speculation Wheatwine. Deep gold, tilting to light amber in color, this 11% ABV heavily wheated ale presents an aroma of complex fruitiness dominated by golden raisins and white grapes. The same fruits, along with a touch of apricot esters, hit the front of the palate with sweet effervescent vigor, followed by subtle caramel and honey notes in the middle. The beer finishes slightly drier, with a wisp of tartness and moderate alcohol.

25. Magnanimous Brewing ZURG Czech-Style Pale Lager is a 4% ABV lager using 100% floor malted Bohemian pilsner malt and Saaz hops. This beer offers refreshing, yet complex, notes of pilsner malt, lightly toasted bread, and beautiful hop character arising from generous additions of floral/spicy Czech hops.

26. MAZURT Rum Barrel-Aged Unfocused Reflections of Matter: Elders Edition. As the Elders were hiking to Machu Picchu drinking the local hot cocoa, they were surprised by the rock star on the trail. In the confusion, the rock star spilled his drink into the hot cocoa. Coffee and rum tasted great with the cocoa! This Imperial Stout was aged in Independent Distilling rum barrels, and then rested on Machu Picchu cacao nibs and Kenyan coffee beans. (A collaboration with Bold Monk.)

27. FIRST PLACE AVANT-GARDE: Monday Night Choculus Pecan Pie is a 10% ABV Imperial Stout rested on cocoa nibs, vanilla beans, and locally sourced Georgia pecans. The resulting flavor is delicious, slightly roasted, and nutty. This ale is served still to amplify the decadent stickiness of this delightful stout.

28. Monkey Wrench Brewing Pipe Wrench Stout. This easy-drinking 6.3% ABV dark ale includes Maris Otter and chocolate malts plus flaked and roasted barley, which bring out espresso, toffee, and rich chocolate flavors. Oak chips soaked in bourbon for four weeks were added to impart woody and vanilla notes.

29. Moon River Captain's Porter is our 6% ABV porter with special additions of cocoa, cinnamon, cayenne, and vanilla beans that enhance the already rich, full-bodied brew that is our porter. Think "Mexican hot chocolate."

30. New Realm 1800’s XXX English Mild. Inspired by recipes from Ron Pattinson’s book The Homebrewer’s Guide to Vintage Beer, this recipe is a historical nod to the stronger mild ales from England in the 1800s. This cask was brewed with English Mild Ale malt and Maris Otter malt, fermented with London Ale yeast, and weighs in at 8.8% ABV.

31. NoFo Brew Co. Dapper Don's Pecan Porter rested for three months in a NOFO Apple Brandy barrel. Expect notes of figs, brown sugar, caramel/toffee, vanilla, and oak. 6% ABV and 18 IBUs.

32. Normaltown The Mild Midwinter is a 3.8% ABV UK-style dark mild ale brewed with classic British base malt, crystal, brown, and a touch of chocolate rye malt for an intriguing twist on a classic, elegant style of ale.

33. Red Hare Streaking Through the Quad is a 10% ABV Belgian-style quad aged in a Red Hare Rum Barrel. Look for strong caramel and prune flavors followed by notes of oak and a smooth rum finish.  Be careful, or you might actually end up streaking through the quad. 

34. Round Trip Brewing Krüsch on Nelson. Instant Krüsch, a New Zealand hopped Kolsch, is a collaborative effort between Round Trip and Victory Brands. For ACAT, we took freshly fermented Instant Krusch and added an elevated level of Nelson Sauvin hops to the cask that was conditioned with a small dose of freshly fermenting IPA.

35. Schoolhouse Brewing 70's Bushel is an 8% ABV double IPA that starts with a prominent hop aroma. This big brew delivers flavors of citrus, tropical fruit, and melon, along with piney resin notes. Brewed with West Coast yeast and hopped with heaps of Mosaic, Simcoe, Citra, Centennial, Chinook, and Sabro.

36. Service Brewing Company The Big Churro is a bourbon barrel-aged blonde pastry stout brewed with cinnamon, vanilla and cacao and then aged for eight months in Barton 1792 and Wild Turkey barrels. A boozy dessert beer with bold doughy notes of cinnamon sugar with a smooth blend of vanilla and bourbon.

37. Good Word Brewing Analog Life English Dark Mild. This 3.6% UK session ale is brewed with intention and a focus on the classic style. Rich malt character, dark fruit and light chocolate highlight this balanced and extremely drinkable classic ale. 

38. Six Bridges Brewing's Time Out of Mind is a 10% ABV barleywine made with Crisp Heritage #19 Maris Otter malt and finished on oak from Six Bridges' own house rum. The beer name comes from a groovin' Steely Dan song. Take some time out of mind while enjoying this flavorful barleywine.

39. Social Fox Brewing Oot Yer Face Wee Heavy. This 8.2% ABV strong Scottish ale was brewed using traditional methods. The dark brown (almost black) ale offers a rich caramel flavor with notes of semi-sweet chocolate, roasted hazelnuts, and cold brew coffee.

40. Southern Brewing Smooth Operator comes in as a potent 9.5% ABV imperial stout with impressive mouthfeel and dark malt complexity. Peanut butter and raspberries were added to this exclusive ACAT cask for additional layers of flavor.

THESE 13 CASKS LOCATED IN THE BREWERY:

41. STATS Brewpub Albatross IPA is a West Coast-style IPA with mango and serrano peppers added to this exclusive cask. Expect a firm malt backbone, complemented by generous hops and a pleasant fruit/capsaicin note. 6.7% ABV.

42. THIRD PLACE AVANT-GARDE: Steady Hand Puffy Monkey Milk Stout is a 6.5% ABV milk stout base brewed for our seasonal release, Puffy Jacket. Puffy Monkey is a traditional milk stout aged on Bananas Foster coffee.

43. THIRD PLACE CLASSIC STYLE: StillFire Brewing Suwanee Claus Imperial Doppelbock is a 12.1% ABV special beer brewed only once a year on December 6. It's lagered for the entire year until the next batch to replace it is again brewed on St Nicholas Day. Extremely complex, it comes across as malty, yet smooth and drinkable due to the extended aging.  Enjoy a little late Christmas cheer! 

44. SweetWater Brewing 3rd Time is a Charm is a delicious and surprisingly easy-drinking 10% ABV dry stout with dark chocolate, roasty flavors, and a hint of coffee. This delicious brew marinated in a barrel that previously aged whiskey. Prior to this, the barrel contained port wine. Expect complex flavors of berries, caramel, almond, vanilla and green peppercorn.

45. Terrapin Double Secret “Hazy” Probation is a 9% ABV imperial hazy IPA that was hopped generously with Amarillo in the boil, then double dry-hopped with Sequoia, Setiva and Zamba hops for a big, juicy flavor and aroma that will definitely keep you off the Dean’s List.

46. Three Taverns Old Bones. Inspired by our passion for classic English pub-style beers, we took the concept of an English Old Ale and brought the ABV down to a sessionable 5.0%. Old Bones is a delightfully simple, yet subtly complex beer, brewed with a blend of floor-malted Maris Otter malt, medium English crystal malt, black malt, and a touch of flaked wheat. Notes of toffee, freshly baked biscuits, black cherry, and molasses come through, along with stone fruit esters from the English yeast.

47. Torched Hop Anthem of the Angels Coconut Porter. This 6.2% ABV Robust Porter was aged on toasted coconut flakes post-fermentation. Additional coconut was added to the cask. Notes of coconut and dark chocolate leap from the glass.

48. Twain's Break the Wheel English Dark Ale is a 4.9% ABV nod to classic British brown ale. While all the hype may lie in lagers and IPAs these days, this nutty, chocolatey, and toasty dark ale is really what the beer-drinking soul needs on a cold winter's day. Ingredients: English Maris Otter, crystal malt, chocolate malt, UK Fuggle and East Kent Golding hops, and expressive English yeast. It's adjunct-free, just as it oughta be.

49. Variant International Taste Station. This special version of our 10% ABV Imperial Stout was conditioned in the cask on toasted coconut, vanilla, cacao nibs, maple, and coffee for outstanding layers of complexity.

50. Wild Heaven Big Baby Cakes. Big Baby Cakes is a Bulleit barrel-aged Russian Imperial Stout filled with the flavors of a classic Mardi Gras king cake. Milk chocolate and espresso pair with sweet cinnamon and creamy vanilla with bourbon oak undertones. No plastic baby included.

51. Wrecking Bar Brewpub's Me Want Oatmeal Cookie Porter. This is our malty English brown porter aged on cognac and rum-soaked golden raisins, cinnamon and vanilla.

52. Bold Monk Rejoice! Celebratory Ale is our 8.9% ABV anniversary tripel brewed with hibiscus, sweet orange peel and raspberries. The beer pours a beautiful deep red color with luscious tropical notes of citrus and rose petals, along with the tart sweetness of raspberries - all supported by fresh hops. 

53. Khonso Sugar Foot Stomp. Get ready to let your doggies romp while enjoying this dark brown barleywine made with copper malt, cold brew coffee and a vanilla bean for a subtle sweetness. Galena & Mandarina Bavaria hops join the party for a hint of fruitiness. With an ABV of 10%, Sugar Foot Stomp is a new classic that'll get you high-stepping. "Sugar Foot Stomp" is a 1925 jazz song by the Fletcher Henderson Orchestra. 

CLICK HERE to vote for your favorite cask before 5 PM on festival day. Use the unique six-digit passcode from your blue ticket to vote.

ACAT CODE OF CONDUCT: ACAT is dedicated to a harassment-free festival experience for everyone, regardless of gender, age, sexual orientation, disability, physical appearance, race or religion. We do not tolerate harassment in any form. All communication should be kind, appropriate and inclusive for all audiences, including people of diverse backgrounds, sexual orientations and cultures. Sexual language, harassment and imagery are never appropriate. All festival participants are expected to conduct themselves with responsibility, integrity, courtesy and respect for others. Participants violating these rules will be asked to leave at the sole discretion of the festival host and/or organizers. Thank you for respecting these important rules.

Photos from our 2024 ACAT by Mary Fiorello, Ale Sharpton, and Ginger Atteberry.