Wrecking Bar Brewpub's

Crafts on Draft and Brew News View this email in your browser Crafts on Draft and Brew News - July 2016

July Happenings:

July 01: Co-owner Bob Sandage will marry Amanda McPhail in a private ceremony in New Orleans, Louisiana. Here's to many years and many beers together.



July 04: We will be closed in honor of our nation's Independence Day. We'll reopen July 5 at 4 p.m.



July 05: It's time for our monthly Shoes and Brews with Coach Carl. Join us at 6:30 p.m. for a monthly fun, free 5k and stick around afterwards for great food and drink specials.



July 12: A Cappella Books will be hosting a meet up to discuss their new A Cappella Book Club. If you're interested, please register for the free event here.



July 14: We'd like to wish a happy and hoppy beerthday to our Managing Partner, Stevenson Rosslow. Cheers!



July 22: We're excited to be pouring at Max Lager's Wood-Fired Grill & Brewery Old 320 Beer Fest. As the oldest brewpub in Georgia, Max Lager’s will host more than 20 craft brewers to showcase the diversity, flavor, and quality of their more esoteric brews, giving attendees the rare opportunity to taste and experience beer that they have not tried before.



July 24-30: It's the sixth annual Pastured Poultry Week. Chef Terry Koval and our team serve pastured poultry every week, because it's tastier and better for you. We're looking for talented Line and Fry cooks to join our culinary program. The ideal candidate will have 2+ years experience working in a fast paced high volume scratch kitchen, ability to work under pressure, understanding and appreciation of fine ingredients and willingness to learn and grow their career. Must also possess own knife set and reliable transportation. Candidates may drop off their resume and references in person Monday-Friday between 12-2 p.m. or email them to chefterry @wreckingbarbrewpub.com What's on Tap? ... For a complete list of what's currently pouring at the Wrecking Bar Brewpub, including a brief overview along with detailed tasting notes for all you beer geeks, click here. Now Brewing... The following beers will be poured at the Wrecking Bar Brewpub very soon! Check our website for updates. Passionfruit Sour IPA

West Coast IPA

More Juice Willis IPA

Citra/Vic Secret Pale Ale

Coffee/Vanilla Milk Stout

Hefeweizen

Dark Mexican Lager

Limited releases of our Barrel-Aged Russian Imperial Stout, Wee Heavy, Belgian Quad, and Barleywine July's VIB of the Month - The Wrecking Bar Brewpub would like to raise a glass to our VIB of the Month (Very Important Brewer) to Zane Oliver. Check back each month as we dedicate this section of our e-newsletter to highlighting a dynamic local homebrewer.



In which neighborhood do you live?

I just moved to the Bolton neighborhood in the Riverside area, right by Scofflaw Brewing.



What is your day job?

I work technical support at a software company called Blue Sombrero . We provide youth sport organizations with a web based management software for registration, website building, and league management.



When did you start homebrewing and why?

I started homebrewing more than three years ago when I moved to Atlanta. During my last year or so of college I became more interested in craft beer and trying as many different beers as I could. Living in a small rural town in Western North Carolina at the time, my choices were pretty slim so I thought, why not just make my own beer. The third day I lived in Atlanta I brewed my first beer, an IPA, which turned out terrible haha.



What are your favorite styles to brew?

Really all styles but most frequently I enjoy brewing classic lower strength style beers. If i'm going to have a keg of something to drink at home I want it to be crushable, so I'm typically brewing some sort of beer in the 5% ABV range. Saison, Pale Ale, ESB and Vienna Lager are my four most commonly brewed styles.



Do you name your brews and if so, what are a few of your most recent?

I do name them and try to relate their name to something that happened during that brew day or something unique about that beer. My pale ale I call Vacant Peak as it was the last beer I brewed in an apartment complex called the peak, which was mostly vacant at the time. My coconut vanilla stout I call Paper Nest after a yellow jacket flew in to the kettle; yellow jackets' nests are described as paper nests as I learned from wikipedia.



Congratulations, you won four medals in February at the Peach State Brew Off. Tell us about your entries and what that experience was like.

Thanks! This was my third year entering peach state but my first attending the awards ceremony so that was a lot of fun. I'd like to think I brew good beer most of the time, but it's especially reassuring to win some medals competing against so many other great homebrewers in Atlanta. My pale ale won first, a bourbon oak english barleywine placed second, a classic saison placed third, and an oaked english mild also won third. I was especially happy about the pale ale and barleywine as those are some really competitive categories and two of my favorite styles to drink.



You attend meetings at two different home-brew clubs. How does the support and feedback you get from members improve your brewing?

I really owe a lot to the brewers I've met along the way to get where I am now. Learning from other brewers' past experiences, sharing ideas with them, having them critique my beers, it's all so valuable to brewing better beer.



Other than joining a homebrew club, what advice do you have for the novice homebrewer?

I think my brewing improved noticeably when I simplified my recipes and processes. Not every beer needs eight different grains, three adjuncts, and four hops. Although I'll also say don't be afraid to try new things and make mistakes, learn from those mistakes, and maybe most importantly take detailed notes so you know how to adjust going forward.



And finally, what do you like most about the Wrecking Bar Brewpub?

I'm not sure if I should be proud or ashamed of the number of check-ins I have on Untappd at Wrecking Bar. The beer is my favorite in Atlanta, the food is always great and ever changing, and the atmosphere is just so unique and fun. Wrecking Bar is always the first place I think to take any out of town visitors I have.

