Jim Vorel

Every 10 days or so, a few cases of Tropicália—a hoppy, citrusy IPA made by Creature Comforts—arrive at Ale Yeah in Decatur. From there, it’s moved promptly to the back of the store, out of reach and view of customers. Doesn’t matter, though; by day’s end, it’s sold out, bought by customers who know enough to ask for it.

Breweries now know how to announce and frame their acquisitions to minimize the PR damage of their buyouts. Here’s how they do it.

Is hard cider the new “it” drink in local craft brewing? Westside’s Urban Tree Cidery and Marietta's Treehorn Cider are both worth trying this summer.

Two local cideries, Treehorn Cider and Urban Tree Cidery, see each other as competitors. So does the federal government, which subjects them to the same laws. But in the eyes of the state, they’re as different as porters and pinot noir.

Selling 1,500 growler fills per month right out of the gate, Lance Mendel of TAPS Craft Beer and Growlers imagined turning the business into a franchise and opening a handful more. What didn’t seem likely was the possibility that he’d be closing less than three years later.

2016 is shaping up to be a banner year for craft beer. The rate of new projects in development is only speeding up, and in the immediate area around Atlanta, we've counted at least 11 new breweries that intend to pour their first official beers in 2016.

Thanksgiving dishes vary from region to region and household to household, but the one constant is that any good dinner has a variety of beverages for pairing at all points of the day—not just the dinner itself, but before and after as well. Here are 10 locally produced beers perfect to have on hand on turkey day.

Of the estimated 100 full-time brewers at Georgia’s 47 craft breweries, Sarah Green, of SweetWater Brewing Company, is the only woman.

In a clear illustration of the Atlanta beer scene’s rapid and systemic growth, Second Self Beer Co. announced a major expansion and plans for the future this week. The brewery, which opened to the public in the fall of 2014, revealed that its production will increase by approximately 150 percent in 2016 alongside the opening of a much larger taproom, three times the size of their current space.

When Atalanta, the popular tart plum saison created by Orpheus Brewing on the eastern edge of Midtown, first went into cans in early 2014, it earned itself a footnote in Georgian brewing history as the state’s first packaged, commercially available sour beer.