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.
Armchair wine aficionados sip from more than 60 vine nectars while enriching palates with savory eats from d’Vine’s small-plate menu. Begin an evening of lively discussion with a crisp glass of Helena Ranch chardonnay, a 2008 Californian vintage ($6.95). A 2007 Gémina Monastrell Jumilla ($9.95) twists tongues in pronunciation before pleasing them with a dark, Spanish-grown mélange of flavors that warms bellies like Bacchus's childhood blanket. Sommeliers serve varietals in glasses, half bottles, or flights, which match trios of fermented refreshments in three half-glass pours.
Vino Venue, the brainchild of Atlanta Wine School founder Michael Bryan, corrals a wine bar, wine school, and wine emporium under one roof. With its 200 wines by the bottle, 50 wines by the glass, wine accessories, and mouthwatering menu of tapas and cheese, Vino Venue ensures that oenophiles don’t have to look any further to satisfy their wine needs.
And that includes their wine-education needs. Atlanta Wine School classes continue at Vino Venue in a new demonstration kitchen and event room, where a crack team of vino experts host private parties ranging from one-on-one wine classes to socials and mixers.
Inside the cozy wine bar, guests gather around a rustic hardwood table to enjoy cheese and charcuterie plates of prosciutto and ubriaco or tapas of duck confit and braised beef short ribs. The dishes pair with an extensive wine list that includes a nebbiolo rosé, bonarda, tawny port, and gewürztraminer. That may be part of what's earned the wine bar so much acclaim. Gayot named them one of the 10 best wine bars in the United States.
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.
The end of Prohibition signaled the start of the Greenbaum family's dream to enter the beer and spirits industry—and a few years later, they realized this dream with the opening of Tower Beer, Wine & Spirits. Since then, the founders' descendants have earned praise in the Atlanta Journal-Constitution and INsite magazine for its diverse selection of drinks and a trained squad of wine spectators. Staff members guide visitors through samplings of their craft and domestic beers, international spirits, and North American, European, and South American wines at weekly and often bi-weekly tasting events held at the long wooden tables of the private tasting room or inside of a keg. They also expose participants to the finer points of beer through sponsored dinners with beer pairings.