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Author Osayi Endolyn

  • Osayi Endolyn

 

Atlanta craft brewers look to mobile canning for wider distribution

The cost-friendly alternative to in-house equipment can increase reach for new breweries

In an effort to reach more people faster, two Atlanta craft beer brewers will turn to mobile canning in the coming months to distribute product at the retail level, rather than purchase canning lines of their own. Read more...

Barley + Rye: Orpheus releases new IPA and saison this week, blueberry sour coming soon

The brewery has been busy adding new beers to the late summer rotation

It’s International IPA Day! Go have yourself a hoppy one. While you’re sipping, check out these recent and forthcoming releases from Midtown-based Orpheus Brewing. Read more...

New brewery, Second Self, plans to open mid-September on the Westside

The latest craft beer addition will launch with four beers

Good news for the Westside: the build-out at Second Self Beer Company is on track to open mid-September. The forthcoming brewery by Jason Santamaria and Chris Doyle is tucked away on Logan Circle, in between Monday Night and Red Brick. The breweries are so close to each other that Second Self founders hint we might very well see a 5K race with three heady pit stops in the future. But for now, the focus is on completing construction. And brewing beer. Read more...

Barley + Rye: New beers from Three Taverns, including peach saison in August

Look for a farmhouse pale ale, oatmeal coffee dubbel, and starting in the fall, bourbon barrel aged options

Three Taverns Brewery hit a milestone this month: one year in business as Georgia’s only Belgian-themed craft brewery. To ring in the occasion, owner Brian Purcell and head brewer Joran Van Ginderachter tested out new beers during anniversary festivities last Saturday. Read more...

Barley + Rye: Into IPAs? An Atlantan looks to the West Coast

Green Flash rep Tyler Nelson talks selling California brews in Georgia

Tyler Nelson remembers the moment he decided to work in the craft beer industry. The son of a beer distributor, Nelson had sat down solo at Brick Store Pub’s Belgian bar upstairs. Read more...

Barley + Rye: It's bloody hot out so make yourself a beer float

Four pairings that never fail to please

What’s better than crisp, refreshing summertime beer? Beer with ice cream, obviously. Some traditionalists balk at adulterating well-crafted brew, but I say bring on the scoop. Beer floats will certainly change the flavor of your beer, but done right, you can sense new notes, detect deeper flavors, and hopefully, cool off. Read more...

Barley + Rye: Six beers for 4th of July festivities

Brews for before, during, and after the fireworks

Nothing says Independence Day quite like grilling, beer, and taking it easy. Break out these brews with your backyard cookout, or head to the pub/brewery. Either way this short list will guide you through the weekend, before, during, and after the fireworks. Read more...

Barley + Rye: Get your craft soda game on at the General Muir

A new bar program on the horizon, and tips for making your own libations

Great things happen in the General Muir kitchen—our former critic Bill Addison named it the Best Restaurant of 2013—but fun things go down at the bar as well, even when you skip the booze. My cravings take me to Emory Point for lunch, seeking out that warm Reuben oozing with Russian dressing and gruyere. But I realized that once I’m at the counter, it’s the daily soda that gets things moving in the right direction. Read more...

Barley + Rye: The right way to barbecue with beer

Two pitmasters, one chef, and two beer experts weigh in with tips and tricks

Beer shows up in all kinds of food recipes. It adds crisp texture to hunks of beer-battered fish and combines perfectly with a hot pretzel in beer cheese sauce. Beer goes in bread recipes, punches up broth for clams and mussels, and during the summer season, beer can help your grilled meats cook to a flavorful perfection. Read more...
 
 

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