Archives For Brewer’s Corner

The Unwritten Rule

Mathew Sweezey —  October 30, 2014 — Leave a comment

magnolia 2The comforting smell of smoked meat met me at the door. Something about the smell of barbecue makes a southerner feel at home, especially when on the road. I was 2500 miles away from Atlanta in a grungy San Francisco neighborhood called “Dogpatch” when I found a truly unique and comforting new home away from home: The Magnolia Brewpub. It’s a true slice of heaven, complete with St. Peter behind the bar serving up award winning Kölsch style ale and other heavenly choices. The food was displayed behind the glass lunch counter which plainly showed off every meat they had smoked, stuffed, pulled, dried, or fried. The ambiance was perfect, and every part of this place rang true.

When on the road I love finding gems like this one, not just because of the great food and beer but the people as well. Every day I have someone tell me “It must be hard competing with all these other breweries”, as if us brewers view this business as a race. People don’t realize what brewing means to the brewers, and the people on the inside of the walls. The view from the inside out is very different than you might imagine.

Upon walking into Magnolia, I asked to speak to their brewer. I introduced myself, was promptly handed a gold rimmed glass, and then told to follow along. It was about 8pm and there were no tours being given, yet for the next 20 minutes we talked shop, walked the brewery while going over every piece of equipment, discussed the differences in our markets, and learned what we could from each other. The beer was on the house, and when we were served our food we were told we were family and to ask for anything we needed. I spent the rest of the night in the company of a new friends, in a place which felt more like home than any other I had found all because we had one thing in common. We made beer.

There’s a misconception of our industry that because we are growing so fast there is a lot of cutthroat competition. In reality most brewers don’t see themselves as competing with each other, but rather as colleagues (although, a little friendly competition is always encouraged). As a brewer you can walk into just about any brewery and be treated the same way I was at Magnolia. It’s just an unwritten rule. We treat others who are fighting the same fight with dignity, respect, and camaraderie. This goes for beer festivals, bar visits, or any other place we may run into each other. You’ll see this in collaboration brews, breweries sharing ingredients when needed, and the raising money for the families of brewers should a disaster strike. Beer is a tough market no matter who you are, and we all know it. It’s also a blue collar industry, filled with hope, joy, creativity, and heart which affords us a different perspective on business. We’ll do better together, and always lend a hand.

Mat S.


I’m not the biggest craftsman of this group. I didn’t grow up with quite the formal/informal education that everyone else was given. However, I do craft…just differently.

My craft comes in the form of more subtle incarnations. A change in a post. A variation in brewing practices. An idea that completes a larger unfinished one. A well made recipe. Think of me like BASF: I don’t make the things you love, I make the things you love better. Well, except for the beer, I make that. An industrious nature was not instilled in me from an early age, and, while I don’t regret a childhood filled with sports and academics, it would have been nice to have taken away a few more trade skills.

Thankfully, as an adult, I have a choice in what I learn and am now free to pursue any endeavor I see fit. Which is both fortunate and not because of the greatly decreased amount of time I have to indulge in recreationally productive activities. Thankfully, brewing is the one craft that I can indulge in without restraint. This is a good thing both for Eventide and for everyone who will have the pleasure of drinking the beer we make. I am absolutely ecstatic to see what the future holds and to finally become the craftsman I’ve wanted to be.

My name is Geoffrey Williams and I craft beer. What’s your craft?

Geoffrey W.

I don’t know if I would recommend flying all the way to Seattle, WA and back in 28 hrs, but I can tell you that my trip was worth it. First off that state is absolutely beautiful, and being my first time there I would have very much liked to take it all in. However, the purpose of the trip was business and I had very little time to “get down to it.”

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The primary purpose of my trip out to Washington was to check out the brewing equipment that we had been reviewing for a while. We had shopped around for months and, after an extensive search, we chose to order from Brew Stuff. The quality and price point appeared to fit with what we were looking for but it is hard to make that kind of investment without putting your hands on the equipment first. So, I went to WA to check it out.

After reviewing everything we had planned to order (and a few things we hadn’t), I am happy to say the equipment checked out and we have put a down payment to get the manufacturing process rolling. This is great news for us. With our equipment ordered, we are one step closer to the brewery build out and, ultimately, getting production into full swing. While it is not the only step necessary in the process of getting us into production in Grant Park, it is a HUGE step in that direction. Now, we will have to wait for the equipment to be built and shipped down, but that time will be necessary for us to build out the location.

Here’s a list of what we have ordered:

5 BBL Direct Fire Brew Kettle (complete with pumps, chillers and all the works) and a CIP/Keg Washing Unit (not pictured)

Eventide Brewery






3 – 15 BBL Fermentation Tanks

Eventide Brewery












1 – 15 BBL Bright Tank

Eventide Brewery









Aren’t they shiny? Again, we have a great deal of work to do in preparation for the arrival of our equipment, but it is a great relief to know that it is coming. This not only means that you will be seeing Eventide beer in bars, stores, and restaurants around Atlanta very soon, it also means that will be starting up brewery tours in the near future. Excited doesn’t begin to encompass how we’re feeling right now and, while we still have a lot of work to do, we are happy to see results of the hard work we’ve done and are very pleased to be sharing in the excitement with you.

Thanks for your support!

Nathan C.

This past weekend the guys of Eventide embarked on an adventure to Asheville, NC. Much fun was had along the way and, thankfully, much was also accomplished. This week we’ve been touching on things that we picked up on our visit (insert any number of jokes here) and have been discussing them in our blog posts. A great deal can be learned by simply observing your surroundings and asking a few, well placed questions. One thing I observed is that, not surprisingly, there are many, many craft breweries in Asheville. This is to be expected of a placed which has been named “Beer City, USA” 4 years running. Wow, give yourself a hand Asheville. However, if you look a little deeper then you will see a disparity between their many breweries. There are those breweries who know who they are and what they want but then there are also those who seem to have simply followed down a trendy path.

This is a growing trend in the craft beer world. The interest in craft beer is rising in direct proportion to its popularity, which is to be expected, but some breweries and brewpubs on the make are being prepped and planned on a whim. Not only will these new additions have a hard time sustaining the difficult struggles of the brewing industry (or any industry) without the passion and conviction to see the endeavor through to the end, but the lack of that passion and conviction also undermines the foundation of the industry they claim to love. Craft beer was founded on passion for a product and the conviction to see it made despite the obstacle.

So, the bit of knowledge I would like to impart is this: know your market, know your customers, but, most importantly, know yourself.

If craft brewing is your passion then I give you my full blessing to follow your dream; that is exactly what I am doing. However, if the idea of owning a brewery is more appealing than the day in and day out toil of actually running one then you may want to take a minute and figure out if this is what you really want to do. In the future, what will distinguish the truly great breweries from the rest of the pack may very well be the drive and determination to be the very best, and that is very hard to achieve if you have only a passing interest in your undertaking. To quote Jimmy Johnson: “the difference between ordinary and extraordinary is that little extra”, and, while the quote is cheesy, it is also true.

Happy Brewing,

Geoffrey W.

P.S. To show that it wasn’t all work, here’s a shot of Mat and I enjoying the local scene.

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By now, you know our philosophy, you know how our name came about, and you even know who we are, but, do you know why we chose to brew the beers we are going to market with?

Since we are a brewery, it is important for you to know why we brew the beers we do and why they are different from other beers you might come across. To help answer these questions let’s start with the core idea of how we decide on what beers to produce. For us it is as simple as this: we will never offer you a beer that we wouldn’t want to drink ourselves. This goes for styles and tastes. This line of thinking was forged after crafting our very first batch of homebrew many years ago. We made an extract brew (like most everyone does the first time out) and were disappointed with the taste of finished result. That experience showed us that no shortcuts could be taken to make the beer we wanted, and it also showed us the importance of understanding every part, small or large, of the brewing process. After coming to these realizations, and acting on them, we began to refine our passion for brewing. As we refined our passion we found that we love all beers, but not all equally, so we planned to start our production with the three styles that we feel best represent the beers we would like to have available most often. Those styles are the APA, Kölsch, and Stout.


Any craft brewer worth his salt offers some variation of the pale ale, so it is a good thing we like this style. Ours is a true American Pale Ale in every sense of the name, but it also boasts a few characteristics which set it apart from the common rabble. Big hop flavor and aroma are the first noticeable aspects of the beer, but the well-balanced malt profile is what really fills out the body. The finish is slightly fruity with a lingering bitterness which is sure to please any palate. We love it, and think you will as well.

What makes this beer important to us: As previously stated, we make the beers we want to drink, and this beer is no exception. It is a highly drinkable, nicely hopped ale that is good for any occasion. Our brewmaster wanted to craft an “everyday” APA that would appeal to hop heads and those newly converted to craft beer alike. We think he nailed it, but try it for yourself and let us know what you think.


Kölsch Style Ale

For those who are not familiar with the Kölsch style ale, it is only legally allowed to be produced in Cologne, Germany. That is why, when you do see it, it is presented as “Kölsch Style” instead of just “Kölsch”. We understand Cologne, it is a truly good style of beer with all the light flavors that you would expect in a pilsner but it takes only half the time to make. We are troubled by the fact that because the name is regulated most of the rest of the world has little knowledge style. However, we are here to change that.

What makes this beer important to us: We took the traditional “Kölsch Style” and worked it up a bit with adjunct grains and hops we felt best complemented each other. This style is perfect on those hot summer days, but it is also refreshing enough to be enjoyed anytime. So good in fact that it may coin the phrase “Eventide Style Kölsch”, and don’t worry Cologne, we’ll let you call it that too.


Dry Irish Stout

Our rendition of the Dry Irish Stout follows with the traditional light body with dark flavors, however, we incorporated a little more ABV into the style and moved the dark flavors up to balance it out. The recipe has just a hint of Coffee and a bit stronger finish with the same drinkability that has made this style a favorite among beer drinkers for generations. Our target for this modified Dry Irish style is for the typical stout drinkers that want something with a little more taste and body. It’s slightly bigger all around so, in house, we like to call it the Dry American Stout.

 What makes this beer important to us: We are big Stout fans. One of our founders is known to drink his stout at room temperature, and all year long. Also, we love the stout because we feel that it is the most misunderstood beer style. Everyone we speak to is floored when we tell them “This beer has the fewest calories, and lowest alcohol of any of our beers”. So for us we are trying to help educate people on the world of beer with our stout, and produce a stout which fills that gap for a “Stout that makes you come back”.


We feel that each style we plan to begin production with is good enough to stand on its on but is not so extreme to turn off any individual group. There are many more recipes in our arsenal, and you will see these released as our seasonal and specialty offerings. Whether you are looking for a beer to relax with on a hot summer’s day or would prefer something to spice up a cold night, we have the beer for you. Each recipe has been devised with painstaking care and utilizes only the best ingredients available. No shortcuts are taken with any of our products because that is what our passion demands. We stand by our claim that “Great Doesn’t Have to be Complicated”, but it still has to be great.



***By the way, all of these profiles are available under the “Beers” section of our website. Make sure to check back often as we plan to add new beer profiles periodically.

Touring Asheville

GeoffreyWilliams —  September 7, 2012 — Leave a comment

As often as we speak about our admiration for Asheville, one would have figured this post would have come before now. Well, better late than never, I guess.

This actually holds true in the feeling that, once the trip was made, I immediately realized that I was very late in doing so. I cannot recommend a visit (brief or extended) to this wonderful and welcoming city enough. From the bustling downtown area to the city’s many outdoor attractions to the vibrant nightlife, Asheville will forever remain dear to me.

The trip started at the Bier Garden (where else?) in downtown, which is a great place for a quick meal or an afternoon of revelry. From there a quick tour of the shops and restaurants helped fill out the rest of the day’s agenda. After checking into the hotel, it was time to tour what I had come to Asheville for in the first place: the breweries. Starting with Craggie Brewing, we then made our way to Wedge Brewing and Green Man Brewing before finally calling it a day. Each brewery has its own distinct style but stays entirely true to its Asheville roots. I suggest the next time you’re planning a trip to give Asheville a thought; you will be glad you did.

Finally, I would like to personally thank Luke Holgate at Craggie Brewing for taking the time to give us a tour of the facility and for offering samples of their delicious brews. If you would like to know more about all of the wonderful things Asheville has to offer please feel free to email me at or check out the websites listed above.


Geoffrey W.

With fall quickly approaching and the weather becoming much more hospitable to movement outdoors, I’ve been thinking a great deal about travel. And not just a trip to the beach or any other normal tourist destination, rather a sampling of what this great country has to offer in the way of beer. All beer. Because as much can be learned from the process of macro brewers as can be gleaned from the passion of the most devoted micro brewery.

Now, we all know there are certain regions which offer much more of a selection than others. Think of them as cornucopias of brewing establishments; Portland, Asheville, San Diego, and the greater Denver area all come to mind. However, there were 1,989 recognized breweries in the US as of 2011 (Brewer’s Association), so you could start almost anywhere in this great country and work your way to anywhere else and put together a phenomenal trip.

Personally, I want to experience all that I haven’t in the beer world, craft or otherwise. I, also, have a great desire to discuss processes and practices with every brewmaster, production manager, sales director, marketing rep, and distributor I can, so any trip I take would be as much business as pleasure (ok, maybe it’s more like 60/40). The point is that I love everything there is about beer and want to familiarize myself with every aspect of it.

Below you’ll find a list of sites which may aid you in your quest to put together the perfect beer tour. Also, check out the Craft Beer Directory which is a great resource for finding out which breweries are located in your area.

May you fare well in your journey and remember that your feet will always bring you to where your heart is.


Geoffrey W.

List of sites and resources: