Georgia Awakens!

A couple of weeks ago I sat down with Creative Loafing writer and local beer scribe Austin L. Ray (@autstinlouisray) at the brewery site and talked about my passion for Belgian beer and vision for building Three Taverns. After 4 hours of sampling and talking about things of beer and life, which always overlap, Austin left with a tape recorder full of my ramblings, a fact that won't surprise any of you who know me well. I wasn't sure exactly what he would sift out for his article, nor was I aware of his particular interest in our winter seasonal quadruple ale, Quasimodo. To see what high praise....and expectation Austin has for Three Taverns, link here http://tinyurl.com/b2peqef.  I'm grateful for his affirmation of our beer and our distinct vision, but I'm most grateful for his recognition of the transendent and timeless value of patient, steady, and unwavering commitment to and execution of a clear and purposeful vision over a long period of time.

Stained Red

The red clay that runs through the soil of this state eventually makes its way into the soul of every Georgian who's been here long enough to call this place home. It marks us and makes its claim on us without prejudice or favoritism. This week when we broke apart and dug out the old concrete floors that have covered this ground for over 50 years, every inch hidden underneath ran red with clay. I've made this great state my home for over 30 years now, so it is fitting to know that Three Taverns will build its foundation and make it's name on a bed of sweet Georgia red clay. For more pics of this part of the construction process, check out our facebook link.

Brew System Preview

This week I received notice from British Columbia that our Newlands 4 vessel brew system was 75% complete and scheduled for delivery the first week of March. These days my mind seems far away  from the art of beer making as the brewery construction project has hijacked most all my time and attention. A month ago I was able to slip in a day of brewing another batch of our launch beer, Single Intent, and lovingly sink back into the heart and soul of my venture, but that moment quickly disappeared into a fog of dust as the demands of the build out intensify daily. So the pictures of the brew vessels that accompanied the status report from Newlands were a welcome and inspiring sight. After so long seeing this brewery in my minds eye, it is surreal to think that in a few short weeks so much beautiful stainless steel will be within an arms reach of desire. I've included the pics here for a preview of what is soon headed toward Georgia.[gallery link="file"]

Back in Black

The end of this past week saw an amazing transformation to the ceiling of the brewery. After completing the demolition of all non-structural elements, which left the building gutted and ready for the next phase, we first needed to transform a ceiling of beams and insulation into a sea of black. We chose black for it's dramatic effect and ability to hide all structural elements in an exposed ceiling. And we thought the black would provide a dramatic backdrop to a brewhouse filled with stainless steel. Over the weekend, as the workers cut a line in the floors for breaking and removing the concrete, the saw made an unfortunate cut through the main water line. So this morning will be dedicated to repairing the pipes before breaking apart the old concrete floors. By Wednesday of this week the floors should be removed and ready for installation of the critical trench drains. We anxiously wait for the city permit necessary for the next phase of construction to begin and the new floors to be poured. The completion of our sloped floors and trench drains are up against the wire as our equipment arrives the first week of March, ready or not. We'll be ready. We have to be.

Demolition Day

Finally after months of planning and working through construction proposals, the demolition phase of our brewery build-out has begun. I'll be regularly posting pictures of our progress on facebook for an inside view of the project. The first pics are there now. The clock is ticking loudly in my ear as our brewery floors must be cut, trenched, re-poured, sloped and ready to receive equipment the end of February. Long days and nights are looming.

Coming Together

Been a while since my last update, and I apologize for giving so few. But with our brewing system and fermentation tanks arriving the end of February, time is a commodity as having the build-out completed and ready when the equipment arrives is critical. The learning curve hasn't always been kind, and I wish I knew two months ago what I know today. But as in all momentous tasks, grit (or should I say grist) and determination are bringing things together. We just finished step 1 in painting the building, and while this is the least critical step right now, it is quite satisfying to experience real progress and see our vision for lasting beauty and goodness coming to reality. One of my most inspiring visions and highest hurdles so far, is to hire a Belgian trained brewer to lead our brewhouse. Our unique Belgian-style beers are not easily mastered, and I have become convinced that the subtleties in the art and science of brewing that make Belgian ales some of the most complex and respected beers in the world, require the nuanced training and experience that only a Belgian brewer can truly bring. So we are committed to bringing to Decatur a special Belgian influence unique to the southeast and the broader craft brewing industry as a whole. I hope this unique vision and these images of the finished exterior inspire and excite. There is much more to come.[gallery link="file"]

Georgia's New Beer Mecca

A short Q&A from Atlanta Cuisine reviews the origin of our brewery name and the choice to locate in Decatur at http://www.atlantacuisine.com/2012/12/georgia%E2%80%99s-new-beer-mecca/. In the meantime, build-out plans are accelerating and the next step in our progress, the painting of the brewery building, is scheduled for completion by the end of the year. Expect more frequent posts on our progress in the days ahead.

CNN.Com Features Three Taverns

This past Saturday, on the 14th annual Learn To Homebrew Day, Brian Purcell was interviewed by CNN's beer scribe, Nathan Berrong, about his love of homebrewing and his leap from amateur to professional brewer. Nathan regulary muses about craft beer and the craft industry on Eatocracy's "Berrong on Beer". Link to http://eatocracy.cnn.com/2012/11/03/learn-to-homebrew-day/ to read the interview now. Cheers!

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