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What’s the next logical step for the beer experts behind Brick Store Pub in Decatur? How about a revolutionary brewpub engineered for conversation and focused on community in what’s perhaps the region’s next big destination for hip eating and drinking: Duluth.
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.
For part II of this series, Kraig Torres of Hop City pairs beer with sandwiches from the Cockentrice, which started lunch service in mid-April, and favorites from Gu’s Dumplings.
Osayi Endolyn tracks the latest releases and news from local craft breweries.
Sour beer has been around since man first learned to ferment yeast, but it hasn’t always been an easy sell to drinkers who think words like aged and musky belong only in the cheese department. But thanks to recent increases in stateside production and to what some geeks affectionately call “palate fatigue,” beer bars are fielding requests for the tart styles of the olden days—Gose, lambic, Berliner Weisse, Flemish red ale, and gueuze that make up the multilayered sour beer encyclopedia.