After leaving Jackalope Brewing Company in Nashville, TN, we drove a whole quarter of a mile down the road to meet with the people of Yazoo. Neil McCormick, who is their Sales and Marketing Manager, spent a significant amount of time with us showing off the brewery and going into detail about what makes Yazoo unique. Afterwards, he even acted as our tour guide of the city which made our time there about 10-fold better than most other places we have been. Below we go into detail about all of the events they hold (like Embrace the Funk and an adult-sized big wheel competition), the past, present, and future state of their business, beers, and much more. We cannot thank everyone at Yazoo enough for such a great time and hope to come back soon!
After visiting Against the Grain in Louisville, KY, we made the short drive over to Apocalypse Brew Works. Co-founders Bill Krauth, Leah Dienes, and Paul Grignon opened up the taproom (which they call “The Fallout Shelter”) on May 11, 2012 with the 3 1/2 barrel system they are using today. We spoke to Leah, the head-brewer, while sampling their brews and learned all of the information found below – including the fact that Leah is an active BJCP judge. Between the three co-founders, there is over 40 years of homebrewing experience which helped them open the taproom with 10 beers on tap and maintain that number since. Also, if you happen to be in the area when the world gets taken over by zombies, keep in mind that the brewery makes for a nice Apocalypse bunker since they can lock the razor wire laden gates to keep the zombies out; hence their motto “Drink Beer Til the End.”
I can’t think of a better way to start a Louisville, KY experience than to go to a brewery that uses bourbon barrels from Kentucky and is connected to a ballpark . That is exactly what Against the Grain is, but they are so much more than that – our experience there was incredible. Co-owner Sam Cruz met with us on the gloomy, near-tornado-storm-but-nothing-actually-happened Monday and was able to tell us about their constantly changing beer selection, on-site malt smoker, broad distribution, multiple collaborative efforts, and more. Their brewing equipment is located on the second and third floor, which is visible through glass panes for your viewing pleasure from the bottom floor where the taproom and dining area are located. With so many experimental styles and a warm, welcoming staff, this is a destination that you cannot miss out on!