Flanked by rustic stone columns and carved lions, 5 Seasons Brewing's entrance looks like the secluded front to a Napa Valley villa, belying its cozy atmosphere and community-focused mission to provide tasty, affordable food and drink. Founded by chef David Larkworthy—son of a pioneering advocate of using organic food in restaurants—Five Seasons Brewing carries its commitment to community to its ingredients, cooking with a cornucopia of regularly shifting local produce from a gaggle of affiliated farms. The menu features such fusion dishes as crispy alligator served with a blackened chili glaze and Remoulade. At tables, guests dig in to home-baked bread, whose warm crust exudes tangy scents from the brewery's spent beer grain.
In the towering tanks that skirt the pub, brewmaster Kevin McNerney creates a kaleidoscopic selection of unique small-batch beers. The cofounder of flagship Georgia brewer SweetWater, McNerney brings two decades of experience to his craft, making refreshing brews such as the Chug Monkey and turning to ancient Belgian traditions to make his crisp, orange-infused witbier.
Find all of your favorite American classics at Max Lager's Wood-Fired Grill and Brewery, a casual restaurant. No need to miss out on Max Lager's Wood-Fired Grill and Brewery just because you are avoiding fat or gluten. The restaurant has loads of options that can accommodate your dietary needs. Max Lager's Wood-Fired Grill and Brewery also provides alcohol, so diners don't have to worry about bringing their own bottle. Max Lager's Wood-Fired Grill and Brewery is a terrific spot for families to gather with its kid-friendly ambience and menu. At Max Lager's Wood-Fired Grill and Brewery, easily plan a night out with family, friends, coworkers and more — large parties are always welcome, and a private room is available for use. The patio tables outside of Max Lager's Wood-Fired Grill and Brewery are the perfect spot for a summer meal. Complimentary wifi is available as well.
Max Lager's Wood-Fired Grill and Brewery welcomes laid-back diners, so there's no pressure to throw on heels or a tie. If you're strapped for time, take out food from Max Lager's Wood-Fired Grill and Brewery. The restaurant has catering services as well.
Sidle into a space on the street or park your vehicle in the adjacent lot. Or, if you prefer, leave the car at home and catch public transportation at nearby stops at Civic Center (Gold, Red) and Peachtree Center (Gold, Red).
Prices at Max Lager's Wood-Fired Grill and Brewery are moderate — most diners plunk down about $30 per meal. Major credit cards — including Visa, Mastercard, Discover, and American Express — are accepted. Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
Don’t let Wrecking Bar Brewpub’s name fool you: the bartenders here serve a lot more than beer. Their list of spirits encompasses more than 100 whiskeys and scotches, not to mention a fair share of cognacs, brandies, cordials, and seven craft cocktails.
Dan Vallish has been homebrewing beer as a hobby for more than 20 years. During that time, he often envisioned the perfect place to shop for his supplies. It would have all the specialty grains one could want, an onsite milling facility, and fresh yeast and hops. Ultimately, he made that vision a reality, founding Barley & Vine to be a one-stop shop for beer lovers and beer brewers, complete with a 27-tap growler bar with 26 craft beers and a cider on tap at all times.
Of course, Dan offers more than just disparate beer-brewing supplies. He teaches classes on the subject, or provides cloning kits for beginners, which contain all the ingredients to mimic Irish stouts or American pale ales. He also provides winemaking kits, which produce 6 gallons of fermented libations at a time. He even offers instructions and supplies to make cheese, so that his customers can pair their homemade beverages with the perfect snack.
While working on inventive lagers and ales as members of the Barley Mob Brewers home-brewing club, Chris Hunt and Duncan Guy had an epiphany: we need to share this stuff with the public. So, in 2006, they teamed up with award-winning brewer Courtney Tyvand to start Moccasin Bend Brewing Company.
Today, they brew about 10 beers at any given time. Their menu could include an Irish red prepped with American hops and a pale ale made with juniper berries one day, or their signature smoked porter the next. No matter what the beer, creativity remains integral to the production process, and the brewers often add culinary twists such as watermelon or coconut juice to surprise palates that are used to tasting only cotton balls. All the magic happens inside a 100-year-old building, where rustic granite walls and cedar timbers set the backdrop for brewery tours and beer tastings.