Brewery

Prom 2017: Magic Under The Sea

Oh My God. Prom 2017 was assuredly life changing for all those involved. Remember back in high school when we thought prom couldn’t get any better? We were wrong. Turns out beer makes EVERYTHING better.  Our 3rd annual Monday Night Brewing Prom was a magical experience and it wouldn’t have been possible without the amazing vendors that helped make it all happen: Marquee Events, Doggy Dogg, Balloons Over Atlanta, and Peachtree Tents and Events.

In what has become a yearly tradition at Prom, our bar featured some of our favorites from Monday Night history. Centaur, Laissez-Faire, Mom Jeans, and our 2015 Bourbon Barrel Drafty Kilt all made reappearances, teaming up with our newest Black Tie Series beer, Tears of My Enemies Scotch Barrel Milk Stout and a Garage Series Maple Bourbon Barrel Wee Heavy. To tie it all together, everyone went home with a 22oz bomber of our special prom beer, an Imperial Pilsner aged in Ruby Port barrels with strawberries.

Thanks to FreshTix for providing some of the photos! We especially loved the photos of our Senior Market Manager Ben Glazner’s engagement to his now-fiancé, Molly. Below we have some of our favorite pictures from the event. If you want, you can see the full album here. Everyone looked awesome in their prom attire. If you see one of you, feel free to download it for yourself!

 

It’s hard to believe we’ve been at it for five years now. It’s even harder to believe we managed to throw an amazing 1,200 person birthday party for ourselves without anyone getting injured, arrested, or thrown up on. Well, except for Jonathan, who almost threw up on himself. But that’s a story for another day.

You’re probably familiar with our origin story–Friday morning Bible study turned Monday evening homebrewing hobby turned crazy successful (and super modest) craft brewery. We’re pretty proud of how far we’ve come, and every year we like to celebrate that progress with Tie One On, our anniversary party.

This year’s event was SO MUCH FUN. We had more than 30 different beers on tap, including 10 casks designed by our employees, a two-year vertical of Bourbon Barrel Drafty Kilt, a Maple Bourbon Barrel Wee Heavy, and our Tie 5 On Wild IPA brewed specially for our anniversary. And to help soak up some of that boozy goodness, we had Doggy Dogg slinging wieners, Meating Street BBQ serving up pulled pork and brisket, and Bhojanic stuffing tacos with chicken vindaloo perfection.

.   Doggy Dogg   TieOneOn-120

TieOneOn-57We’re so honored to be your hometown brewery, and the fact that we can throw a party that so many people actually want to come to is still totally surreal to us. We couldn’t do it without you, so thanks. And if you didn’t make it to Tie One On 2016, you’ve got 11 months to build up your tolerance for next year.

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   TieOneOn-102

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All photos courtesy of Sheena Wang Photography.

slap-fight-waxWe’re beyond excited to announce a limited edition run of our latest beer, Slap Fight. Each can has been dipped in hop-flavored wax to seal in the flavor. You can choose between one of four versions, each a hop prevalent in Slap Fight: Comet, Equinox, Mosaic and Bravo.

Our wax has been locally sourced before being infused with organic hop leaves. We worked with a local wax miner, Jimmy “Sourdough” Addams, to achieve the perfect color and viscosity of wax, enhancing the hoppy notes in Slap Fight. These waxed cans will only be available at the brewery, starting April 1.

Frequently Asked Questions

How do I get the beer out?
Breathe… in through nose, out the mouth. Wax on, wax off.

Does Jimmy “Sourdough” Addams have public tours of his wax mine?
Yes. Just follow the dry creek bed paralleling Peachtree Street. But watch out, there’s quicksand. Sourdough has public tours every hour on the hour, though he uses a sundial, so it usually ends up being more like MARTA time.

Who dips the cans in wax for you?
A team of Eastern Grey Squirrels, captured and trained from Inman Park.

Monday Night Brewing has only been around for 4 years as a revenue-generating entity, so in one sense we’re still making up for 5 revenue-losing years of home-brewing out of our garage. In those 4 short years, we’ve experienced double-digit and triple-digit growth annually, now distribute to two states, and employ a motley crew of 22 full-timers and a troupe of part-timers.

Our brewery today looks pretty different from the way we envisioned it when gathered around Jeff’s table working on a business plan and drinking early versions of Eye Patch Ale. The interesting thing is – it looks different almost every day. When sales grow, production grows. But while sales grow in a relatively smooth curve, beer production is dependent on large pieces of machinery, and you can’t just add a quarter of a tank. We’re always fighting the battle between sales outselling production or having idle capacity in the back. When we add equipment and people to brew beer, it’s a step-function, not a smooth curve.

Further complicating things (or making them fun, depending on how you look at it) – the larger we get, the more other efficiency-saving investments make sense, for instance installing a more efficient grain mill to increase the consistency of our grind and decrease the amount of grain we have to use per batch of beer brewed. This year alone we’ve undertaken quite a few capital projects that have tied up time and resources and changed the way the brewery operates. In 2015 we have:

  • Added 4 120bbl fermenters
  • Installed a new grain mill
  • Added 3 grain silos for bulk grain storage (and put a wolf, eagle and bear on them, obviously)
  • Installed 5bbl pilot system for test batches
  • Purchased a canning line – I keep telling the guys in the back to plug it in and push the “start” button, but they maintain it’s “more complicated than that”
  • Hired some good-looking brewers and continued to pay the ugly one

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We’ve had to learn to embrace change, expect problems and listen to feedback. As we’ve grown, we’ve also taught ourselves to enjoy the problem-solving process, knowing that issues are inevitable. As an example, here’s a hypothetical scenario:

There is a wedding happening at the brewery in 6 hours. Without notice, the city shuts off all water to the street, meaning toilets don’t flush and sinks don’t work. Our first solution, “If it’s yellow let it mellow, if it’s brown flush it down” has been lambasted by the wedding planner. Our brewmaster, realizing that our cold liquor tank is full of water, rigs up some pumps to supply all of our incoming water from a tank in the brewery. Boom. Problem solved – and even the wedding planner is impressed. She stops throwing shade and even lets us dance during the wedding.

Our ethos has always been about loving our professions, and that hasn’t changed. We love what we do and we love who we work with. And while we’ve grown rapidly, we are still tiny by brewery standards. Merely a blip on the national beer radar, as it were.

We’re expecting to grow even more next year. And we’re excited about that.

Our top priority is (and always has been) making awesome beer for awesome people, but creating a cool and comfortable environment where those awesome people can enjoy our brews is pretty high up there too. The Monday Night Brewing tasting room has been a beer-lovers’ mecca since we opened our own brewery just over two years ago, and while a lot of thought was put into the design of the space before we ever opened our doors, there’s always room for improvement. So, if you haven’t been by recently, here’s what we’ve done to make our tasting room even better.

New Chalkboards

Shortly after we opened up, we put once-intern-but-now-sales-gal Zoe to work decorating two giant chalkboards to hang above the bar to tell people about our four beers. It wasn’t long before four beers turned to five, which quickly grew to ten, and soon those two chalkboards were falling down on the job (not literally though, that would be dangerous). And as we’ve been getting busier, we realized that there needed to be a better way to let you guys know which beers were on tap, and where. So to make it easier to figure out which line to get in at the bar, we’ve drawn new chalkboards (thanks, Zoe!) for each beer that hang over whichever tap that beer is being poured from. Less confusion, faster lines, better experience! Plus, it’s pretty.

outdoor bar

The guys really thought out the design of the tasting room when they renovated our old warehouse into the functional space it is today. Building the main bar to open up to the patio in addition to the indoor part of the tasting room is an awesome (and super useful) feature of the space. But with the recent upswing in temperatures, our patio has become busier than ever, so to help alleviate the lines at our main bar, we’ve added a custom-built outdoor bar with eight more taps. It’s not up and running quite yet, but will be very very soon.

outdoor heaters

gas starter fire pitOur patio is amazing during the warm months, but our guests (and employees, if we’re being real here) want to be able to enjoy it during the cooler months too. We noticed over the last two winters that a couple of fire pits that needed constant tending weren’t cutting it during the winter, so we’ve run gas lines the length of the patio. We added a gas starter to one of the fire pits, and we have hook ups for standing propane heaters. We’re sure they’ll be a welcome addition once the temperatures drop.