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Barley + Rye: Pop-up chef Jarrett Stieber connects with Atlanta’s best drink makers

Last fall, pop-up chef Jarrett Stieber launched Eat Me Speak Me at Candler Park Market, a two-part dining and drinking experience that quickly culled a loyal following. Like most pop-ups, the concept was pretty straightforward. Stieber would cook a succinct menu inspired by locally-sourced ingredients, and then with the help of a tiny map and password, you’d end the evening in a secret location imbibing with fellow diners. Setups like this allow chefs in the process of establishing themselves an opportunity to connect directly with adventurous eaters, and in Stieber’s case, gives him a work-life flexibility uncommon to the average line cook.

Barley + Rye: Love, beer, and doughnuts at Cypress Street Pint & Plate

Good news for all the lovebirds, love-weary, and those in search of affection—Cypress Street Pint & Plate has got all the Valentine’s Day bases covered next week. The Midtown bar and restaurant is hosting two events where the only requirement is that you like beer.

Barley + Rye: Nathan Berrong of Three Taverns talks forthcoming styles

Plenty of beer lovers dream of leaving their desk job to seek their fortune (and please their palates) in the beer industry. Some, like Nathan Berrong, actually make the leap. He recently joined the craft beer ranks at Three Taverns in Decatur, leaving a full-time job at CNN for the whirlwind role of selling local beer.

Barley + Rye: SweetWater debuts The Giving Kitchen’s Second Helping IPA

SweetWater Brewery is set to launch a limited release of The Giving Kitchen’s Second Helping IPA next week, a collaboration that will benefit the nonprofit created to support Metro Atlanta food industry employees during unforeseen hardship. The Giving Kitchen (TGK) was inspired by the community support chef Ryan Hidinger of Staplehouse received, following a stage four gallbladder cancer diagnosis this time last year. Hidinger and his wife Jen were on the cusp of moving their much loved supper club into a brick-and-mortar location when news of the cancer struck. [Editors note: Ryan Hidinger passed away on the day we published this blog post. He leaves behind a community unified by his battle, as evidenced by the generosity he inspired.]

Chicken chasers

Wine, cocktails, or beer—fried chicken plays well with others

Barley + Rye: Molly Gunn of The Porter offers tips on starting a beer cellar

This might come as news to novice beer drinkers, but it’s true. Beer, like wine, has the ability to age gracefully, developing deep flavor notes and complex aromas far beyond what’s initially bottled. I spoke with Molly Gunn, co-owner of The Porter Beer Bar and purveyor of their extensive vintage beer list housed in a custom-made cellar, about starting up a personal collection.

Barley + Rye: Four beer pairings for your holiday meal

You love your Grandma. You crave the ham. No one feels the need to justify why there are so many pies. Still, there are a number of connoisseurs and novice fans alike who understand that Christmas dinner and the festive spirit requires drinking a healthy selection of beer. Delicious, flavorful beer. No one’s knocking the Burgundy. But Christmas dinner is the stuff beer pairings are made of. To that end, I connected with Mina Holliday, the “raconteur of refreshment” at West Midtown’s Hop City Craft Beer & Wine, for her take on bringing perfect pairings to your dining table.

October 2013: Beer!

Dozens of local breweries open (or soon to open). Beer bars packed. Homebrewers mixing up magic. Welcome to the dawn of Georgia's golden age of beer. It's only going to get better.

October 2013

Any day now, Glenn Golden and Eric Johnson will drive up to a farm outside Gainesville to harvest their first batch of hops. The crop isn’t big, maybe an acre or so. But it’s significant, if only in symbolic terms. Hops, essential to making most beers taste good, can theoretically grow in many climates, but they thrive only in cool, damp ones. Think New Zealand. The Pacific Northwest. Germany’s Bavaria.

48. Drink at Manuel’s—on a Tuesday

Near the end of Maynard Jackson’s second term, a few of us from his office used to get together after work to hoist a few and gossip and bitch. Manuel’s Tavern became one of our gathering places.

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