Andrew “Slammer” Wenk is a brewer at Three Taverns who has created several highly-regarded beers and embodies what it means to be a “passionate brewer”. Read more about him below in our "Behind the 3" feature, where we highlight instrumental folks of Three Taverns:
Do you remember your first craft beer experience?
I had a roommate that was into craft beer and as soon as 12:00 AM hit on my 21st birthday he took me into Sidelines Bar and Grill and ordered me a Dogfish Head 90 min. I was not a beer fan at all and it would be about 5 years till I drank another IPA.
The first packaged beer I bought was a 6 pack of Duck Rabbit Milk Stout about a week later. From there I really fell in love with Guinness and Newcastle Brown ale, drinking several at Baileys in Kennesaw on $2 Tuesdays. Ah what a life. While others complained about Guinness being too heavy, I drank them like water, conditioning myself to be the Slammer I am today.
The awakening of my love of craft beer came in 2015 at Acworth Beerfest. A friend of mine who was already buying local IPAs and talked me into buying a ticket and checking out what the young beer industry in our state had to offer. Burnt Hickory was our local brewery so we went to their tent first. Big Shanty Graham Cracker Stout blew my mind. I also became a fan of 3T that day, back when Single Intent, Night in Brussels, and White Hops were a thing! After that beer fest I would go to Total Wine and grab each of those 4-packs bottles every pay period.
When you’re not brewing beer/formulating beer recipes, what keeps you busy?
Pre Rona I was in the gym four days a week. I have a goal of lifting a full half barrel keg and throwing it like Donkey Kong. Once my 2nd vaccine is done I will be right back at it.
I love running and this past year it helped me keep my sanity.
My favorite things are day drinking with the production team on our off days and enjoying new food experiences with my wife. There is nothing like going out with the boys, enjoying some sunshine and good beers, going home and taking a nap, and then going out and having my mind blown by some exotic dish the uncultured Paulding County boy I once was would have turned his nose up to.
I’m a simple man - food, drink, the company of others, and challenging myself to be better is what keeps life from being dull.
What’s your favorite beer style and why?
So, I’m going to be broad here. IPA.
West Coast IPA is hard to beat. It was really the first IPA style I learned to love. The bitterness was an invite to challenge my pallet. The beer almost taunting me that I would never enjoy it, and I had to prove it wrong. Oh boy did I.
The New England IPAs were awe inspiring when I first had them. Sitting at Burial with my wife and drinking a Gang of Blades rocked my world. Creature's Duende. Our very own Crave!
I remember being in Tampa for Hunahpu back in 2019. It was the eve of the great beer fest and we went to the Mermaid Tavern next to 7th Sun. They had this 12% hazy from Icarus Brewing called “Flying too Close to the Sun” or something like that. The flavor and drinkability about put me out of commission for the beer fest.
Us Americans have really done wonderful things to this style, unlike what we did to the poor lager variety. Seriously, light lagers? When you can have a Helles, Vienna, Bock, Dark, Dunkel? What is wrong with us?
Of course not everything is deserving of this praise. Looking at you milkshake marshmallow IPAs. Clearly a “can we, not should we?” type of idea IMO.
Favorite 3T beer?
German Chocolate Helms Deep. It was really the first pastry stout that I ever had. So thick. The way the bourbon transforms the base beer is really special. The espresso and coconut balance everything out and really take it next level.
Brewing that beer is a good time. I love the smell of the mash as all those dark malts hit the strike water. The energy on release day at the brewery is something I miss. Hopefully we can have that back for the next one.
Favorite non-3T beer and why?
Sierra Nevada Kellerweis. When I’m drinking this beer…I am sitting at Sierra Nevada with my wife, just arrived in Asheville from our 3ish hour drive. We’re eating Pimento cheese. The sun is shining. It’s suddenly Memorial Day weekend. A beer is infinitely better when paired with a moment you never want to forget.
What’s been the most challenging beer you’ve made?
Have you had Hellbender? Cardinal Sin? Slamcracker? Euphoreo? They’ve been tasting room-only beers and the latter three were anniversary exclusives! They were done on our 1.5 barrel pilot system over 26 hours: four 3-hour boils and 8 mashes. With repeated attempts to impart the flavor of my adjuncts into the beer.
I recall the last batch well. I was hooked up to my fermenter about to transfer the wort. It was late on a Friday, maybe around 8pm. We had a tour in the warehouse and it was about a dozen people about 30 feet away watching me struggle to transfer the final 30 gallons. Turns out I had carmelized the valve closed and had to get super creative. I about lost my mind being so close to completion and having to fight so hard to empty the kettle.
What do you hope to see change about the beer industry? What do you hope never changes?
I wish breweries could serve wine and cider. The wife doesn’t always want beer! Asheville does it perfectly.
I never want the attachment to our local breweries to die. It’s one of those things you are consuming that is directly impacting a neighbor who poured their bodies and minds effort into making something the best they can. A new brewery can brighten a neighborhood in a way many other things can’t.
Favorite non-beer drink?
I really enjoy a nice tall glass of high quality H20. No carbonation please.
Favorite place to drink beer in Atlanta? (Besides 3T 😉)
So I happen to live OTP. Roswell actually. My local watering hole and place I spend the most time away from work or home is Variant Brewing.
The first time going there before I lived in Roswell, I was sitting at the bar on a Thursday night with my wife, being served some world-class brews by Michael (who is still there!). The vibe, the beer, and the experience he gave us was just awesome.
During Rona, I found their standards to be the best in my area. It was really one of the only places I was comfortable going to. Last summer I could be spotted at Variant every Saturday right as they opened sitting in my Outrun tank and hat drinking everything they had on the menu with my best friends.
If you weren’t a brewer you’d probably be a _____?
Person wishing he was a brewer. I’ve done quite a bit: construction, food, office work, and sales. I hated all of it! I am so in love with what I do I can’t imagine another life.
Maybe I’d be a chef? For me, beer is #1. Food is #2. Gotta stay true to myself!
