Small batch · West End, Atlanta
Tiger Island Beer Co.
Brewing since 2017. Atlanta, then San Jose, then back. One fermenter in a West End basement, mostly sour with the occasional Belgian. Four times a year I open the door and we drink it together.
Once a quarter
The Quarterly
Business Review
It's a tasting, and the name is the only joke about it: everything I brewed that quarter goes on the table, you tell me what you think, and I write it down. Small on purpose. The whole point is everyone holding a glass at the same time. No tickets, no cover, no bar. Bring a chair if you have one.
Agenda
- Doors. First pour.
- Tasting notes, mostly unsolicited
- Vote on what gets brewed next
- Action items: none
Get an invite
A few emails a year: what's fermenting, when the next one is, and where.
In the cellar right now
The roadmap
Everything taking up space downstairs, and roughly when it'll be drinkable. Dates move. Beer doesn't care about your calendar.
-
047Q4
Hibiscus Key Lime Sour
Kettle soured, tart and bright
Fermenting, week two, still going
-
048Q4
Belgian Blonde Ale
Soft, dry, deceptively strong
Brew day, on the calendar
Poured this year
- Coconut Mango Sour
- Belgian Witbier
- Grapefruit Radler
- New Zealand Style Pilsner
- Belgian Tripel
The suggestion box
Two beers are spoken for. The next slot isn't. Tell me what to brew and it goes on the shortlist, the room picks at the Q4 review, and whatever wins is in the glass by spring. Left alone I will default to something sour. Talk me out of it.
Shirts,
eventually
The full tiger is getting screened onto heavyweight cotton in the same two colors as the can. When the first run lands, the list hears about it first, and the QBR crowd gets first pick of sizes.
The beer stays free. It's homebrew; I can't sell it and I wouldn't want to. Shirts are the only thing here with a price tag.
Tell me when it drops