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First thing’s first. Our new barrel-aging and souring brewery finally has a name: the Garage.

Why the Garage? We started out homebrewing in our garage every Monday Night. For us, the humble garage has always been a symbol of experimentation, spontaneity, and community, all things that we want to replicate in our new West End brewery. An open garage is inviting. It invites neighbors to “borrow” your fancy new weed-eater, but also invites in the outside air. We plan on doing a good bit of open fermentation, even piping in the outside air from the orchard to cool and ferment wort in our coolship.

We are hoping to break ground in the next two months, but we thought you might want to see some “Before” pictures. We’re planning on greeting all visitors with a painting of dinosaurs, so for scale we have put dinosaurs in the new space for you to see.

First up, an Oviraptor and Seismosaurus will accost you upon entry. Fortunately, Chris Pratt will be there to calm these wild dinosaurs down. This is the front entrance. The middle green section will be the main doors. The large green section to the right of that will be a large glass garage door, and that deck will wrap around the side of the building. The Seismosaurus is standing on the Beltline currently.

Next, a view from the entrance out to the Beltline, almost entirely obstructed by a playful Triceratops. Don’t worry, they’re herbivores. We’ll have a plethora of fruit trees and other edible vegetation in the courtyard behind this guy to keep him happy and well fed.

Now we’re looking at the entrance from the opposite end of the Garage. The main entrance is right under this Shantungesaurus’ neck. Our brewmaster Adam (in the green shirt) better watch out before that tail swipes him! The coolship, barrel-aging rooms, and foeders will be lined up along the right wall. The left wall will be opened up (again, with garage doors) onto a patio along the Beltline. We plan on leaving most of the character of the floor and beams intact, not necessarily because we respect the past, but mostly because we are spending all our money on barrels.

Finally, the mighty T-Rex, with most of his body inside our brewery, but tail sneaking into no-man’s-land. The column in front of his tail designate where the far wall will be. We’re trying to keep him as far away from the public as possible because he has a tendency to eat people, which is bad for repeat business.

We look forward to seeing all of y’all at the Garage later this year!

 

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!

 

Tears of My Enemies is next up in our Black Tie Series, so named because it will be the most delicious thing you ever taste. We’re pretty excited about it. This beer has a milk stout base that we then aged in 18-year scotch barrels, imparting a smoky, oaky flavor. We then added raw vanilla beans and locally roasted Batdorf & Bronson Coffee. If you pay close attention, you may even be able to detect hints of Aaron Rodgers’s post-playoff loss tears, sourced locally at the Georgia Dome.


One thing that makes this beer unique is how we infused the coffee. A lot of breweries just mix cold brew into the stout, but that can weaken the beer and give it a more bitter flavor. In our process, we used the whole bean, giving our stout an amazing coffee aroma, without sacrificing any of the decadence.

Everyone’s got an enemy. Maybe it’s your neighbor who just planted that hideous topiary. Maybe it’s Scooby Doo and the Gang. Whoever it is, relish in your inevitable victory with the smooth and chocolatey flavor of our Tears of My Enemies Scotch Barrel Milk Stout.

We have been sitting on a big secret for far too long now, and it’s finally time to let the badger out of its cage. Monday Night Brewing is proud to announce a Scottish-Style Single Malt Whiskey, brewed and distilled in partnership with ASW Distillery, less than 5 miles from the brewery in our home of Atlanta, GA.

Back in our homebrewing days, Monday Night co-founder Joel Iverson lived next door to ASW co-founder Charlie Thompson. With dozens of strangers showing up on Mondays to brew at Joel’s house, he decided the neighborly thing to do would be to share some of our first homebrew creations with Charlie. The two guys became friends, and our two companies have been friendly ever since. We have co-sponsored events in the Atlanta area, and ASW Distillery also sponsored one of our first anniversary parties here at the brewery.

In this context, our Brewmaster Adam Bishop met ASW’s Head Distiller, Justin Manglitz, before ASW opened their doors. The two quickly hit it off, as both have an adorably obsessive love of all things chemistry and alcohol. As you may or may not know, the first half of the distilling process is essentially the brewing process. Given our love of smoked beers (evidenced in our popular Drafty Kilt Scotch Ale) and ASW’s love of whiskey (Atlanta’s only whiskey and brandy distillery) we decided to partner up to produce a smooth, smoky whiskey.

After months of planning, we brewed a mash rich in Cherrywood-smoked malt, the same malt used in Drafty Kilt. We then transferred this mash to ASW by a process called “renting a Penske truck.” It was distilled at ASW in traditional Scottish-style twin copper pot stills before being transferred into new American white oak quarter casks. In all honesty, the hardest part of the process was waiting on it to age. We sampled throughout the maturation process (along with some of ASW’s other unique whiskies and brandies, including a one-of-a-kind “double malt” whiskey of malted barley and malted rye now aging after years in development), and even early on we knew this whiskey was going to be something special.

Fortunately, our patience has paid off. Like the mighty Scottish badger, this Scotch-style Whiskey has a pleasant bite and will burrow into your belly with a smooth, slightly sweet, and delightfully smoky finish.

We will be releasing this whiskey to the greater Atlanta area beginning in early March, with an expected retail price of $59 per 750ml bottle. If you can’t wait till then, we are doing a small release party on Monday, February 27 at ASW. Advance tour tickets are on sale now. If you are able to snag a sip, we recommend drinking straight or on the rocks while wearing a necktie.

I started back to work this new year by organizing some old files, which has been long overdue. Going through 10 years of computer files can be a daunting task, particularly for a digital packrat like myself. In the process, I stumbled across a bunch of our old homebrew labels, pictured below.

One of my personal favorites is the Bog Monster Cranberry Ale, mostly because it was so, so terrible. It would have been terrible even if it had fermented correctly, but it became an exploding yeast bomb in the bottles. We didn’t end up brewing that one again. You’re welcome.

2017 is going to be a big year for us, particularly when the construction of our 2nd brewery gets underway this spring. We’ve already been busy working on the plans (and beers) for the new space, so it was fun to take a look at some of the things from our past that have shaped where we are now as a brewery. Even if they weren’t all that glamorous.

You’re going to stop seeing bottled Sampler Packs around town soon, unless you have a time machine. We just sent out the last batch from the brewery. We’ll be replacing it with a canned Case of the Mondays, featuring 12 cans, 4 of each:

We’re pretty excited about this new package, namely because it contains both Slap Fight and Blind Pirate, two of our top selling beers, which are currently only available in cans. Look for it soon!

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We have big news. We are building a 2nd brewery focusing on barrel-aged and sour beers. We are building this brewery along one of the largest urban renewal projectsin the country: the BeltLine. We are planting an urban orchard to aid in wild fermentation. We are opening a 2nd tasting room as part of this new development. We hope to be open Summer 2017.

Okay, let’s start at the beginning. The past few years our barrel-aged beers have won numerous awards, ranging from Gold at the Great American Beer Festival for Bourbon Barrel Drafty Kilt, to Silver at the World Beer Cup for Laissez-Faire Cabernet Barrel Wheat Wine. Our barrel program has quickly become an integral part of who we are as a brewery, and it’s also something we’re pretty good at. Unfortunately, we simply don’t have the room at our Westside location to do all the things we want to be able to do.

We started thinking about additional space for barrel-aging, but before we got too far down the road, we realized we needed to approach this potentially large business decision via our stated purpose:

Monday Night Brewing exists to deepen human relationships over some of the best beer in the country.

We can never forget that inviting friends and strangers into the garage to brew on Monday nights is how we got started. The ability to help build and shape community is why we wanted to open a brewery in the first place. With deepening human relationships as the end goal, we realized we needed to add a couple things to our search criteria:

  • Space for barrel-aging and souring
  • Physical location in an underserved part of Atlanta
  • Tasting room as key component of buildout

We ended up finding an amazing spot along the BeltLine’s Southwest corridor, currently under construction and slated to open next summer. We thought long and hard about building in the City again. Frankly, we were courted seriously by other cities in Georgia and other states as well. Ultimately, we love this city and want to help build something great here. We are part of the Lee + White Development (at the corner of Lee St. and White St.), which will be home to other local food producers including Southern Aged Cheese, Doux South Pickles, and Honeysuckle Gelato. As if that wasn’t tantalizing enough, here are some things we have planned for the 22,000 sq ft space (for reference, our current facility is 20,000 sq ft):

  • Multiple barrel-aging and souring rooms
  • Wild/open fermentation capabilities
  • Tasting room with patio along BeltLine
  • Orchard (fruits will be used in beer production and will also aid with wild fermentation)
  • Dog- and bicycle-friendly outdoor space
  • Paintings of dinosaurs

As we now begin the process of planning and buildout, we have started reaching out to the various neighborhoods and organizations operating around us. We obviously want to make sure this new space is economically viable, but we also want to make sure we are building something that enhances and reflects the community that surrounds it. Southwest Atlanta isn’t as developed as the Westside, but it is already home to vibrant communities such as West End and Adair Park. We hope to be a meeting place for these neighbors, to employ these neighbors, and to invest back into the community when possible.

As our plans unfold, we’ll continue to update you on the yet-to-be-named new space. Which leads us to the obvious question – any ideas on what we should call it?