YEAR FOUR ANNIVERSARY TICKETS ON SALE NOW
Brewmaster Jason Pellett discusses two brand new barrel-aged bottles being released on the 2nd day of our Year Four Anniversary.
#3/8 Un-reborn Again – Wild Ale aged 2 years in barrels and refermented with montmorency and balaton cherries.
Barrel: Wine, 6.79%
#4/8 Immortality of Nothingness – Sour ale aged in rye whiskey barrels with montmorency cherries.
Barrel: Kentucky Rye Whiskey, 9.06%
YEAR FOUR ANNIVERSARY TICKETS ON SALE NOW
Brewmaster Jason Pellett discusses two brand new barrel-aged bottles being released on the 1st day of our Year Four Anniversary.
#1/8 Time and Inevitability – Wild ale aged in barrels and refermented with malvasia bianca and muscat grape must.
Barrel: Wine, 8.24%
#2/8 Chaos, Night, and Darkness – Blend of spontaneous and wild ales aged 2 years in barrels and refermented with merlot and old vine zinfandel grape must, blackberries, and blueberries
Barrel: Wine, 10.85%
This Memorial Day weekend is our 4 year anniversary and we’re ready to celebrate!
4 days, 14+ new beers, bottle and can releases everyday, food trucks, artists, fête.
ANNIVERSARY HOURS:
Friday: 5-12
Saturday: 1-8
Sunday: 1-8
Monday: 1-8
INDIVIDUAL BOTTLE PRICING (500ml):
Time & Inevitability – $12
Chaos, Night & Darkness – $16
Un-reborn Again – $18
Immortality of Nothingness – $16
Dark River (both) – $15
Yesternow – $17
I Am Only Memories – $20
TICKET PRICES:
GA – $18 + taxes and fees from Eventbrite (includes: 1 limited edition anniversary glass, 3 drink tickets).
VIP – $81 + taxes and fees from Eventbrite (includes: 1 limited edition anniversary glass, 2X bottles of EACH bottles released that day, VIP access line, VIP early entry (1 hour early, except for Sunday we will open at 12:30 (laws)).
Additional drink tickets may be purchased for $4 each.
BEER LIST:
Time and Inevitability – Wild ale aged in barrels and refermented with malvasia bianca and muscat grape must, 8.24% (BOTTLES/DRAFT)
Chaos, Night, and Darkness – Blend of spontaneous and wild ales aged 2 years in barrels and refermented with merlot and old vine zinfandel grape must, blackberries, and blueberries
Barrel: Wine, 10.85% (BOTTLES/DRAFT)
Un-reborn Again – Wild Ale aged 2 years in barrels and refermented with Montmorency and balaton cherries, 6.79% (BOTTLES/DRAFT)
Immortality of Nothingness – Sour ale aged in rye whiskey barrels with Montmorency cherries, 9.06%
(BOTTLES/DRAFT)
The Dark River I – Imperial Stout aged 6-26 months in Kentucky bourbon barrels with Java Lords coffee beans, 13.3% (BOTTLES/DRAFT)
The Dark River II – Imperial Stout aged 6-26 months in bourbon barrels with hickory smoked chilies and cacao nibs, 13.3% (BOTTLES/DRAFT)
Yesternow – Traditional spontaneously fermented ale aged 2 years in barrels, 6.77% (Monday only)
(BOTTLES/DRAFT)
I Am Only Memories – Traditional spontaneously fermented ale aged 2 years in barrels and refermented with raspberries, 5.92% (Monday only) (BOTTLES/DRAFT)
Quadruple Dry-hopped Transmigration of Souls – Double IPA with lupulin powder, 11%
(CANS/DRAFT)
Atalanta Slays the Beast – Atalanta aged 2 years in barrels and refermented on fresh plums plus 5x Arden’s Garden plum juice, 6.2% (DRAFT ONLY)
Cherry Atalanta – Tart plum and balaton cherry saison, 5.5%
(DRAFT ONLY)
After the Last Death – Cherry and red currant sour ale, 9%
(DRAFT ONLY)
Dance of the Earth – Wild IPA with lupulin powder, 6.8%
(DRAFT ONLY)
Over and Over and Over – Sour ale with pineapple and vanilla, 7.5%
(DRAFT ONLY)
Plants Have No Memories – White grape sour ale, 6.5%
Noise and Flesh – Wild Ale aged in barrels, 4.4%
Atalanta – Tart plum saison, 5.25%
Transmigration of Souls – Double IPA, 10%
Serpent Bite – Dry-hopped sour, 6%
Dichotomy – Dry-hopped pale ale, 5%
Over and Over – Pineapple sour, 4%
Cream Stout – Stout with lactose, 6.09%
Plus daily surprises!
TICKETS ON SALE NOW
DAY 1 – GRAPE DAY TICKETS
DAY 2 – CHERRY DAY TICKETS
DAY 3 – STOUT DAY TICKETS
DAY 4 – SPONTANEOUS DAY TICKETS
Orpheus Brewing was just rated as hosting one of the Top 3 Brewery Tours in Atlanta by TRAVELMAG!
Thanks to SB-85 passing in September of 2017, we are now able to offer our brewery tours FREE of charge! Tours can be scheduled throughout the week and are regularly run by our guides on Saturday’s and Sunday’s every 45 minutes!
To schedule a private tour for a large group, a company event, or just you and a few friends, please contact our Events Manager, Samantha below:
For more articles from TRAVELMAG and a look at the TOP 3 Atlanta Brewery Tours, click HERE.
We originally decided to brew The Ferryman after concluding The 12th Labor was better suited as only a barrel-aged beer, but we still wanted an imperial stout that wasn’t entirely barrel-aged. For the first two years of its existence, this beer was brewed with vanilla and hazelnut but this year we decided to change things. We completely rethought every part of its make-up.
We loved the rich, silky, dark fruit character of the yeast we’ve used on big 13%+ ABV stouts like The 12th Labor, so that’s what we used on The Ferryman. It just didn’t give the same character on the smaller, 10.5% beer, so we considered changing the yeast. Instead, we just decided to go big. At 11.8%, The Ferryman puts the yeast in its optimal zone.
While rethinking the beer, we decided to drop the old flavor profile and work with our friends at Java Lords. We were looking to create as much aroma as possible from the coffee while leaving behind the astringent bitterness that can come with using brewed coffee. So instead, we added over 150lbs of freshly ground beans directly to the fermenter, giving our new stout a huge coffee nose, with decadent, roasted flavors and a smooth finish.
We happened to have an excess of bourbon barrel-aged stout from 2016 stored away and realized that we loved the balance created when added to this year’s big new version of The Ferryman. So we blended the stouts together for a 30% barrel-aged beer. We’ve always done long boils on our stouts, but we took it to an extreme this time, averaging about 32 hours per batch. This helps to develop a fuller, more viscous body and intense melanoidin flavor compounds. The refined, velvet mouth-feel that is complemented by a rich, slightly bitter finish.
The Ferryman is now available on draft in the tasting room and should be hitting your favorite bars in the next week or two.
The day we’ve been waiting for is finally here! Laws are changing September 1, allowing breweries to sell beer directly to you. We’re in the midst of a frenzy of last minute preparation (new POS system to run tabs, expansion of the tasting room into the barrel room, more seating and tables). Here’s what you need to know:
1) The tour/tasting package is now a relic of the past. We‘ll finally operate like any other bar, selling beer by the glass. Yes, that picture is of all the glasses we’ll be using.
2) The tour/to-go beer package is also gone. Come in and just buy up to a case of beer. We’ll try to stay stocked!
3) Hours are expanding and we’ll now be open 7 days a week:
Monday-Friday 6-10 (with the exception of Labor Day, 9/4, when we’ll be open 1-5)
Saturday/Sunday 1-10
4) Beers are expanding! Being able to sell by the glass means being able to put much more of our special and barrel-aged beers on tap. We just added 12 more taps to accommodate all the beers we want to pour. Expect to see beers like Even the Furies Wept, The 12th Labor, Ye Who Enter Here, Noise and Flesh: Blackberry, and lots more. We’ve been sitting on kegs of our barrel-aged releases and hundreds of untouched barrels for several years just waiting for the laws to change, so expect new stuff all the time.
5) To accommodate the new beers, we’ve added taps in the barrel room. Barrel-aged beers will generally be available in the barrel-room and non barrel-aged beers will be at the main bar.
5) The seating situation will be better on September 1 than it ever has been, but it’s just the beginning. Lots more changes coming in the next few months to make this a more enjoyable and comfortable experience for everyone.
We can’t wait to give you the experience we’ve dreamt of for years!
-The Orpheus Brewing team
It’s finally time to release bottles from this blend that we originally tapped for our anniversary in May. They’ll be in the tasting room 8/17. Bottle tours are $22, up to 3pp. Besides our regular $14 tasting tour, we’ll be offering a special barrel-aged tasting tour for $24 that includes a special glass and a number of barrel-aged options in addition to the standard list.
Barrel-aged tour draft list includes:
The 12th Labor (Bourbon Barrel-aged Imperial Stout, 13.9%)
Abandon All Hope (Bourbon Barrel-aged Imperial Stout with Vanilla Beans, 13.9%)
Ye Who Enter Here (Bourbon Barrel-aged Imperial Stout with Coffee, Chiles, and Vanilla Beans, 14%)
Noise and Flesh: Blackberry (Wild Ale aged in wine barrels and refermeted with GA blackberries, 4.5%)
Even the Furies Wept (Wild Ale aged in barrels for 12-32 months, 7%)
Standard draft list:
Kiss of the Earth (Wild IPA, 6.2%)
The Cold Ground (coffee sour, 5%)
Transmigration of Souls (Double IPA, 10%)
Noise and Flesh (wild ale aged in wine barrels, 4.4%)
Atalanta (Tart Plum Saison, 5.25%)
Over and Over (Pineapple Sour, 4%)
Serpent Bite (Dry-hopped sour, 6%)
Silent Haze (IPA, 6%)
In January/February 2016, we did our second season of spontaneous, barrel-fermented beer in the tradition of lambic. That means that we used a high percentage of unmalted wheat, did a long, complex turbid mash to achieve high levels of complex starches, hot sparge to pull as much from the grain as possible, had a long boil with aged hops, cooled overnight in our open coolships, then transferred to oak barrels where they fermented spontaneously (all wild from the environment – no pitched cultures), and have been slowly maturing ever since. We’ve actually been brewing beer like this for 3 years and never touched a single barrel, until yesterday.
We blended several of these January/February 2016 barrels and added GA blueberries and blackberries. The beer will sit on the fruit for several weeks before packaging. We should have it on tap in the tasting room in September, and a limited amount of bottles in several months. Out of respect to the Belgian lambic brewers, we won’t be calling this lambic, but it’s the first glimpse of our take on the beers that most inspires us.
Cheers
-Jason Pellett, brewmaster