The next pouring of Piano Keys will be at The Porter!

Now it's the Porter Beer Bar's turn!

This is my Instagram post announcing this and the love I have received. 

Hey Y'all!

Come through the world-famous Porter Beer Bar tonight starting at 6 p.m. for the first pour of my Piano Keys Dark Chocolate and Vanilla Imperial Stout collaboration with New Belgium! The first pouring last Thursday was at the Brick Store and that was an absolute blast as you can see here! Two sixtels tapped out in only one day and received some truly appreciated praise from everyone! And like I said, there are more venues pouring this joint that me and New Belgium are purposely spacing out to make sure everyone has an opportunity to try it throughout ATL. Well the next one is going to be at a spot I have a long history with, The Porter Beer Bar in Little Five Points, tonight, Thursday, starting at 6 p.m. This was the first bar where I filmed an episode of Cruisin' For A Brewsin' here more than eight years ago. The remaining locations' dates will be announced soon, and they include Ormsby’s, Argosy, Midway, Hop City at Krog Street Market, the Chapter Room, Local Republic, and Trappeze in Athens. If there are more spots, I will update them accordingly. It is super limited and it won’t be bottled just yet, but know there is a barrel-aged version dropping as well; I’m having that at the Fresh Fest in Pittsburgh this August. 

Oh! And here are answers to some popular questions that I get asked a lot:

1) Is it going to be bottled? Unfortunately, not this round, but I have a great feeling we will have to make this happen in the future. If you know me, then be assured that the bottle will be dope as hell! I have a concept already to rock. 

2) Is the event have a cover charge, do I have to RSVP, or is it free to attend? The latter! No charge. Just come through, show love, get a glass, and chill out! I will be there!

3) Is this year-round or limited? Limited right now, but I pray there will be another batch down the line. 

Sound good? Last, below is the original statement I made regarding the collaboration and the official press release. Thanks again for your support. 

Peace!

Your brother,

Ale

My statement:

“Off the bat, I want to say how much an honor it was for a craft beer pioneer like New Belgium to reach out to me. I have had the upmost respect for them, their staff, policies, how they treat employees, charitable causes, and of course, beer selections for more than two decades. When we first discussed the subject of how to further diversify the craft beer community and those who actually brew it, I thought making a beer with New Belgium to lubricate palates for productive dialogue on the matter would be a great start. Second, I wanted to brew a beer style that New Belgium has not done often, if ever; imperial stouts are also well-received across the board due to their ability to produce dessert-like flavors; who can say no to dark chocolate and vanilla? Of course, there are subtle implications with that duo to address the overall cause. Last, I’m a huge music fan and the piano is my favorite instrument; ebony and ivory keys closed the deal. I will admit, waiting to try the finished product once we all brewed it in Fort Collins has truly been a stretched-out tease. Well the wait is finally over, and it’s only beginning regarding what New Belgium and I have in store to make the craft beer industry that much more inclusive.”

The official press release:

Piano Keys Chocolate Vanilla Imperial Stout features cocoa nibs from Atlanta-based Xocolatl

Tapping event planned for Feb. 12 at The Brick Store Pub

(FORT COLLINS) What happens when an award-winning beer journalist meets up with a bunch of New Belgium beer experts to talk diversity in craft beer? They brew a beer, of course.

Piano Keys Chocolate Vanilla Imperial Stout is a collaboration between New Belgium and Dennis Malcolm Byron, aka Ale Sharpton, a popular craft beer ambassador, journalist and blogger who calls Atlanta home. Ale was invited to New Belgium’s Fort Collins brewery last November when the 100% employee-owned brewery hosted a group of beer influencers and experts to talk about racial diversity and inclusion in craft beer.

“When we first discussed the subject of how to further diversify the craft beer community and those who actually brew it, I thought making a beer with New Belgium to lubricate palates for productive dialogue on the matter would be a great start,” said Ale. “Second, I wanted to brew a beer style that New Belgium has not done too often. Imperial stouts are well received across the board due to their ability to produce dessert-like flavors; who can say no to dark chocolate and vanilla? Of course, there are subtle implications with that duo to address the overall cause.”

Piano Keys’ blend of seven malts create an imperial stout with a dark pour and rich brown head atop. Ugandan Vanilla Beans and Nicaraguan cocoa nibs from Atlanta-based Xocolatl Small Batch Chocolate inspire rich aromas and impart an initial sweetness.

This single-batch, 10% ABV beer from New Belgium’s pilot brewery will soon be available on draft for a limited time at select locations in Atlanta. Piano Keys will debut in Atlanta on Feb. 12 at the Brick Store Pub, with Ale and New Belgium representatives conducting a Q&A session beginning at 7 p.m. New Belgium will tap this beer on Valentine’s Day at the Fort Collins, CO, brewery Liquid Center soon, followed by a release at the brewery’s Asheville location.

Piano Keys

ABV: 10%

Visual: Deep black with rich brown foam and lacing.

Aroma: Strong chocolate initially before giving way to overtones of coffee and roasted malt with hints of vanilla, smoke, herbs and red berries.

Flavor: Moderately sweet throughout with a slightly bitter middle building to a subtle bitter finish.

Mouthfeel/Body: Full bodied, creamy and coating.

For more information about New Belgium or any of its beers, visit www.newbelgium.com. And for a special treat, check out Ale’s Piano Keys-inspired music playlist on Spotify here.

About New Belgium Brewing

New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work, one of the Wall Street Journal’s Best Small Businesses and tops Bicycling Magazine’s Best Companies for Cyclists. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire Amber Ale, New Belgium brews fourteen year-round beers: Citradelic Tangerine IPA, Fat Tire Belgian White, The Hemperor HPA, Voodoo Ranger IPA, Voodoo Ranger Imperial IPA, Voodoo Ranger Juicy Haze IPA, Sour Saison, Honey Orange Tripel, Dayblazer Easygoing Ale, 1554 Enlightened Dark Ale, Bohemian Pilsner, Abbey Belgian Style Ale, Trippel and a gluten-reduced beer, Glutiny Pale Ale. To learn more, visit New Belgium.com and follow the brewery on Facebook, Twitter or Instagram. w if you’re interested! 

My beer collaboration with New Belgium is about to launch!

 

It’s called Piano Keys, a Dark Chocolate and Vanilla Imperial Stout, and I can’t wait to share it with you at the first of many tappings in ATL, Athens, Fort Collins, and Asheville! The first is at the Brick Store on the 12th, followed by a ton of other gangster bars.

Whoa!

Things have been a whirlwind—in a good way—with all of the things I have going on to support this world of craft beer, but I can honestly say this collaboration with New Belgium has been occupying the most of my time and for good effin’ reason! This is a legendary brewing company, and it’s for a great cause! The goal is to help diversify the industry from the imbibers to the brewers, so why not make a dark chocolate and vanilla imperial stout? The chocolate is from Atlanta’s Xocolatl which keeps things super local, plus vanilla beans from Uganda. Ya dig it? 

I also co-produced a panel at the Fort Collins headquarters with a prestigious group of influencers of color. Participants included:

Diversity Advisors:

Dr. Janel Jackson-Beckham, BA’s Diversity Ambassador

Simone Washington, J.D., Ben & Jerry’s Int'l Social Equity Manager

Craft Beer Influencers:

Dominic Cook, Beer Kulture

Mike Potter, Black Beer Culture, Fresh Fest

Beny Ashburn, Dope & Dank

Teo Hunter, Dope & Dank

I am convinced New Belgium is sincere in their efforts, so I am down to make it happen.

The first tapping of this beer will be at the legendary Brick Store in Decatur Square tomorrow on the 12th starting at 5 p.m. with a Q&A at 7 p.m., and then it will be followed by draft-only pours at other fine institutions in ATL, Athens, Asheville, and Fort Collins (where we brewed it). This includes The Porter, Ormsby’s, Argosy, Midway, Hop City at Krog Street Market, the Chapter Room, Local Republic, Trappeze in Athens, and the NB breweries in Fort Collins and Asheville. If there are more spots, I will update them accordingly. It is super limited and it won’t be bottled just yet, but know there is a barrel-aged version dropping as well; I’m having that at the Fresh Fest in Pittsburgh. 

Of course, I am going to give you a breakdown of everything as this progresses, but for now—exclusively on this site—is the full statement I made to New Belgium about how things went down in a nutshell. I also have the official press release below and poster of the Piano Keys Imperial Stout above I led the creative campaign on. Just know I truly appreciate you if you are reading this. Let’s hope this mission that we are all on helps the entire community progress globally.

Once again, thank you.

Peace.

Ale

My statement:

“Off the bat, I want to say how much an honor it was for a craft beer pioneer like New Belgium to reach out to me. I have had the upmost respect for them, their staff, policies, how they treat employees, charitable causes, and of course, beer selections for more than two decades. When we first discussed the subject of how to further diversify the craft beer community and those who actually brew it, I thought making a beer with New Belgium to lubricate palates for productive dialogue on the matter would be a great start. Second, I wanted to brew a beer style that New Belgium has not done often, if ever; imperial stouts are also well-received across the board due to their ability to produce dessert-like flavors; who can say no to dark chocolate and vanilla? Of course, there are subtle implications with that duo to address the overall cause. Last, I’m a huge music fan and the piano is my favorite instrument; ebony and ivory keys closed the deal. I will admit, waiting to try the finished product once we all brewed it in Fort Collins has truly been a stretched-out tease. Well the wait is finally over, and it’s only beginning regarding what New Belgium and I have in store to make the craft beer industry that much more inclusive.”

The official press release:

Piano Keys Chocolate Vanilla Imperial Stout features cocoa nibs from Atlanta-based Xocolatl

Tapping event planned for Feb. 12 at The Brick Store Pub

(FORT COLLINS) What happens when an award-winning beer journalist meets up with a bunch of New Belgium beer experts to talk diversity in craft beer? They brew a beer, of course.

Piano Keys Chocolate Vanilla Imperial Stout is a collaboration between New Belgium and Dennis Malcolm Byron, aka Ale Sharpton, a popular craft beer ambassador, journalist and blogger who calls Atlanta home. Ale was invited to New Belgium’s Fort Collins brewery last November when the 100% employee-owned brewery hosted a group of beer influencers and experts to talk about racial diversity and inclusion in craft beer.

“When we first discussed the subject of how to further diversify the craft beer community and those who actually brew it, I thought making a beer with New Belgium to lubricate palates for productive dialogue on the matter would be a great start,” said Ale. “Second, I wanted to brew a beer style that New Belgium has not done too often. Imperial stouts are well received across the board due to their ability to produce dessert-like flavors; who can say no to dark chocolate and vanilla? Of course, there are subtle implications with that duo to address the overall cause.”

Piano Keys’ blend of seven malts create an imperial stout with a dark pour and rich brown head atop. Ugandan Vanilla Beans and Nicaraguan cocoa nibs from Atlanta-based Xocolatl Small Batch Chocolate inspire rich aromas and impart an initial sweetness.

This single-batch, 10% ABV beer from New Belgium’s pilot brewery will soon be available on draft for a limited time at select locations in Atlanta. Piano Keys will debut in Atlanta on Feb. 12 at the Brick Store Pub, with Ale and New Belgium representatives conducting a Q&A session beginning at 7 p.m. New Belgium will tap this beer on Valentine’s Day at the Fort Collins, CO, brewery Liquid Center soon, followed by a release at the brewery’s Asheville location.

Piano Keys

ABV: 10%

Visual: Deep black with rich brown foam and lacing.

Aroma: Strong chocolate initially before giving way to overtones of coffee and roasted malt with hints of vanilla, smoke, herbs and red berries.

Flavor: Moderately sweet throughout with a slightly bitter middle building to a subtle bitter finish.

Mouthfeel/Body: Full bodied, creamy and coating.

For more information about New Belgium or any of its beers, visit www.newbelgium.com. And for a special treat, check out Ale’s Piano Keys-inspired music playlist on Spotify here.

About New Belgium Brewing

New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work, one of the Wall Street Journal’s Best Small Businesses and tops Bicycling Magazine’s Best Companies for Cyclists. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire Amber Ale, New Belgium brews fourteen year-round beers: Citradelic Tangerine IPA, Fat Tire Belgian White, The Hemperor HPA, Voodoo Ranger IPA, Voodoo Ranger Imperial IPA, Voodoo Ranger Juicy Haze IPA, Sour Saison, Honey Orange Tripel, Dayblazer Easygoing Ale, 1554 Enlightened Dark Ale, Bohemian Pilsner, Abbey Belgian Style Ale, Trippel and a gluten-reduced beer, Glutiny Pale Ale. To learn more, visit New Belgium.com and follow the brewery on Facebook, Twitter or Instagram. w if you’re interested! 

Part One: What’s Poppin’ in ATL for 2019!

Photo courtesy of Blue Hominy

White Bull throws down on Saturday, Jan. 12: 

Cocktails: An American Story, Chapter 3 - “Renaissance"

Yo, yo!!!

How have y’all been for then the new year so far? I have been rockin’ and rollin’ to get some news developed to come your way soon. I promise to have more content in 2019 as well. Folks have been asking for more updates so I will find the time to give it to ya! Shit has been hectic, but in a good way. My Instagram is always updated, so for quick fixes, hit that up for sure!

Speaking of which, if you have been on there lately, you can see that I was in Beech Mountain, NC, for their annual WinterFest Beer Fest with my bro and amazing lyricist Willie The Kid. We tore it up out there and will certainly be back. Check this out!

Anyway, arriving back to my cherished hometown of ATL, I had to see what is popping this month, and beyond. My trusty insiders who keep me in the loop have provided me a list of events, openings, date night possibilities, highlights, and even Super Bowl throw downs I want you to be aware of. And with that, here is the first installment of my What’s Poppin’ in ATL for 2019. Look for more asap! Like I said, I am going to update this a lot more, have guest writers, and surprise you with something I have in the works. Stay tuned. And thank you. I appreciate you checking me out. I promise to make it worth your while.

Now let’s kick it in the A! This is straight from the source.

Your bro,

Ale

Ammazza

314 East Howard Avenue

Ammazza Decatur Launches Beverage Program!

Ammazza, the Atlanta-based pizzeria and restaurant, announces the launch of its much-anticipated beverage program at its newly opened Decatur location! Led by General Manager Daniel Bridges, Ammazza's drink menu offers a seasonally driven selection of creative cocktails, beer, and small production wines designed to pair with the restaurant's food menu of reimagined staples in the Italian style, such as insalata, antipasto, pasta, and made-from-scratch pizza.

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UrbanTree Cidery

1465 Howell Mill Rd

Thurs., Jan. 24 - Cider Cocktail Class with Independent Distilling Company

Join the team at UrbanTree for a fresh and new INCIDER spin on cocktail classes with Independent Distilling Company. During the Jan. 24 class, guests can learn how to prepare four different full-size cocktails from take-home recipes and will receive a 750mL cider bottle of their choice. Tickets are $60/each and can be purchased here.

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Sweet Auburn BBQ

656 N. Highland Ave NE

Sun., Feb. 3 - Super Bowl Watch Party

The Super Bowl is coming to Atlanta, and Sweet Auburn is the place to watch and celebrate! Throughout the game, the restaurant will offer $20 all-you-can-eat wings and $4 select draft beers.

Tues., Feb. 12 - Chinese New Year Celebration

Save the date: Sweet Auburn BBQ’s annual, beloved Chinese New Year celebration is back on Feb. 12! Inspired by the Malaysian-Chinese roots of owners and siblings Howard and Anita Hsu, a specially curated a la carte menu will include shareable plates to honor the occasion. Traditional lion dancers will also perform for guests throughout the night, and more details are to come.

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The White Bull

123 East Court Square (Decatur)

Sat., Jan. 12 – Cocktails: An American Story, Chapter 3 - “Renaissance"

Join The White Bull’s Beverage Director Matthew Scott as he traces the story of the cocktail. This event series provides attendees with a detailed history of the US’most memorable and iconic cocktail recipes, along with tastes of each. Guests, who must be 21+ to attend, can choose their favorite concoction from the list and work with Matthew one-on-one to recreate it themselves.

The Cosmo did more than just open the door to craft cocktails; its very name was an ethos statement for those with a desire to be seen as sophisticated drinkers. Here, the cocktail history story spends 15 years in New York, seeing the invention of the first ‘modern classic cocktail’ (Penicillin), bartenders pouring through old texts to find lost classics (Aviation), collaborating with chefs as “craft” became the service industry buzzword (fatwashed old fashioned), or developing new techniques (Dreams of My Youth). As the aughts turned into the teens, the national conscience sought to become more environmentally friendly, leading to closed loop cocktails (Katie’s Alley), and socially aware, sourcing spirits from more social welfare-minded distillers (Pisco my Heart). The class is from 12:30-2:30pm, and tickets (here) are $55/person.

Fri., Jan. 18 – Chef Pat’s Artisan Pasta Class at The Cook’s Warehouse

Chef Pat Pascarella, a.k.a. The Pasta King, will guide students through the process of pasta making with homemade featherlight gnocchi and a rich tomato ragu. Participants will learn about flours, shapes, sauces, and storage – everything to make restaurant-worthy pasta at home! The class is sold out, but interested participants can join the waitlist here, and tickets are $79/person.

Sat., Jan. 19 - Cooking Class Series – The Pasta Tour: Sardinia

The White Bull is hosting a series of six two-hour classes that explore a variety of different pastas and sauces found throughout regions in Italy. Next up is the Emilia Romagna region on January 19. From 11am to 2pm, The White Bull’s Executive Chef Pat Pascarella will guide guests through the process of making three different region-specific dishes, staying true to the ideology of “What grows together goes together.” An in-depth discussion will touch upon everything from varying types of flour to the history of each region and how that history has ultimately influenced the areas’ cuisines. Guests can enjoy a pasta dish and glass of wine at the conclusion of every class. Reservations are available here for $65 per person. Following Emilia Romagna, there will be classes on the Lazio, Tuscany, and Piedmont regions.

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El Super Pan

Ponce City Market & The Battery

Fri., Jan. 11 - Salon Tropical Fridays

Every Friday at their Battery location, El Super Pan hosts Salon Tropical! Beginning at 8pm, guests to the restaurant can enjoy tropical drink and beer specials and Latin music from a rotating roster of local DJs. There’s no cover to attend, and free two-hour parking is available in the deck. For more info, please click here.

Sat., Jan. 12 - Rumba Saturdays

Eat and get loose Saturdays at El Super Pan’s Battery location! Beginning at 8pm, local DJs play salsa, reggaeton, pop, retro, merengue, bachata, and more, and the restaurant offers drink specials. There’s no cover to attend, and free two-hour deck parking is available.

Sun., Jan. 20 - El Super Pan Supper Party: Festival of San Sebastian

Join El Super Pan at The Battery to celebrate the Festival de San Sebastián, the Puerto Rican festival commemorating the end of the holiday season. The restaurant will honor those traditions with a multi-course dinner (including Arroz con Gandules y Lechon, Pasteles, and  Yuca Fritters), drink specials (such as Metralla, the Punch de Navidad, and Mojitos de Parcha), salsa and plena music, and dancing. The event takes place from 4-8pm and tickets are $45/each.

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Xocolatl Small Batch Chocolate

99 Krog Street

Throughout January - Guided Chocolate Tour & Tasting  

Join Xocolatl for an evening of chocolate! Their team will walk guests through the chocolate making process from bean-to-bar at their micro-factory inside Krog Street Market. Following the tour, guests will enjoy a guided tasting of single origin dark chocolates made from ethically sourced cacao from around the world with wine to pair. Tickets ($25) and more information can be found here.

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Second Self Beer Co.

1317 Logan Circle NW

Sun., Jan. 20 - Atlanta Sushi Class

Sushi lovers are invited to a special two-hour class at Second Self’s tasting room! On Jan. 20 from 2-4pm, the lesson is hosted by Birmingham Sushi Class and will teach attendees how to make perfect sushi rice, where to shop for ingredients, how to make sauces, and how to serve raw fish at home. All guests will be served two rolls and will bring home a cheat sheet filled with tips, tricks, and recipes. Tickets are $40/each and can be purchased online.

Fri., Jan. 25 - Comedy Night

Comedy Night returns to Second Self on Jan. 25! Free to attend, the show is hosted by Vas Sanchez, who will welcome several local comedians to perform beginning at 7pm. Please note the event is for adults only as there will be adult content.

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Hampton + Hudson

299 North Highland Avenue NE

Sun., Feb. 23 - Super Bowl Sunday: All-Day Tailgate & Watch Party

Celebrate Super Bowl Sunday at Hampton + Hudson with an all-day tailgate leading up to the big game. Brunch will be served from 10am-2:30pm, and that evening, they'll be playing the game on TVs throughout the restaurant, on the patio, and on their big screen. Food and drink specials will be available, and fans of all NFL teams are welcome.

It’s Cruisin’ For A Brewsin’s all-new Movemaker Series!

Guest writer Stephanie Grant profiles Second Self brewer Zuri Coleman.

Cheers Y’all!

It’s been an eventful, productive and often controversial 2018 in the craft beer scene, and I had quite an experience covering every minute of it. For the upcoming new year, I want to definitely do a lot more profiles on what I call the “Movemakers Series”—basically, enterprising individuals who are making moves whether it’s in the craft beer world and, sometimes, beyond; they will not only have an extraordinary story, but are all about influencing the landscape in a beneficial, progressive way. Second,  I also want to provide guest writers—both aspiring and seasoned—who want to cover this wondrous industry an opportunity to share their thoughts from time to time on this site. Combing these two goals, here is an article by Stephanie Grant, a bourgeoning writer who also lives in Atlanta. We mutually agreed a piece on Second Self’s brewer Zuri Coleman would be a great start, so here we are. So please, enjoy. I mean hey, why wait for 2019? Let’s get it poppin’ now!

Happy Holidays everyone, thank you for the support, and let’s look forward to another unforgettable year!

Take it away Steph.

The Movemaker Series presents:

Guest writer Stephanie Grant (L) and Second Self brewer Zuri Coleman.

Second Self brewer Zuri Coleman

Written by guest contributor Stephanie Grant

Thousands of years ago, women were ideal in the production of beer, but today’s popular assumption is that anyone associated with ales and lagers are bearded white men. Females make up a small percentage of brewers in the nation, and Georgia echoes the numbers seen at a national level. I was able to sit down with one of Atlanta’s most respected brewers, Second Self Brewing’s Zuri Coleman, who also happens to be one of the select few women brewing in the city. We talked about how she got her start, her plans for the future, and the current state of diversity in the craft beer scene. As a black, queer woman, Coleman’s mere presence as quiet, humble, and soft spoken breaks the expectation of who you would expect to be brewing beer. She started out at Second Self more than three years ago without any prior brewing experience. Through hard work, determination, and initiative, Coleman was able to move from volunteering in the taproom to working as a full-time brewer.

Your homie, Stephanie, Zuri, and Jason Santamaria,
co-founder of Second Self

Like most beer lovers, Coleman’s journey started in college where the choices were the usual cheap, adjunct-loaded beer and sweet mixed drinks. One day, a friend brought Coleman a Blue Moon, and while it was not technically a craft beer, this sip still helped her realize that there was more to the beer world’s flavor profiles than what she was used to drinking.

From there, Coleman couldn’t go back to drinking the cheap brews she was used to, and started to venture out to growler and bottle shops. Filling up her first vessel with Heavy Seas’ Below Decks, a barley wine aged for a year in red wine barrels. Eventually, she visited her first brewery—Atlanta Brewing Company—though Monday Night Brewing became her go-to destination during study breaks.

But it was a visit to Second Self based on Atlanta’s west side that led to Coleman being one of a handful of female brewers in Georgia. During a visit to the brewery, she noticed that they could use a little help behind the bar so she offered her services. After a few months, Coleman started washing kegs and by the end of the year, began dabbling into assisting in brewing.

“Chris [Doyle] and Jason [Santamaria] never doubt their employees’ abilities to try new things in both brewing and day-to-day work,” Coleman explains. “So when I was a keg washer and expressed an interest in learning more about fermentation and taking on more responsibilities, there was no hesitation in teaching me more about the process.”

When Coleman became interested in brewing, head brewer Chris Doyle and assistant brewer Austin Brumley happily started teaching her how the brewhouse works. Second Self even provided her spare time while on the clock to study for the American Brewers Guild.

It wasn’t long before Coleman decided to pitch an idea for a beer—the infamous Margarita Gose. Inspired by meeting friends weekly for margaritas, there was one night when they weren’t able to meet up, so Coleman grabbed the margarita mix from her car brought it back home, and the rest became historic.

“While kegging [Second Self’s] Maverick and Gose that week, I decided to open a keg and pour in the [margarita] mix for the taproom that weekend,” Coleman recounts. After being well received, Second Self modified the recipe during the following year to include more natural ingredients including lime juice and orange peels. It’s not difficult to find a margarita gose at your local craft beer shop now, but Coleman’s was one of the first of its kind.

Coleman and Brumley manage the brewhouse, and contrary to popular belief, brewers don’t spend their days drinking. Coleman says it’s a fun job, but working in the brewhouse can be exhausting. While she’s happy to call Second Self home, she doesn’t think she’ll be throwing around bags of grain and working in the heat forever. One day she hopes to transition to a management position and potentially consult on new and existing spaces in the industry.

For now, Coleman thoughts are on future brews, including one using the Pink Boots Society Hop blend for International Women's Day on March 8th. But before that, Second Shelf has a few more collaborations in the works for an event in February.

“We're letting other breweries make their version of Second Self beers, and we'll serve them at the brewery during our Alter Ego party on February 22,” Coleman explains. Stay tuned for more details.

We couldn’t end our conversation without talking about diversity, a recurring topic in the beer world; I wanted to get Coleman’s take on what breweries and beer bars could do to make people from all walks of life not only feel welcome, but be a part of it. She says that a lot of places talk about how much they love diversity, but it’s important to act on what you’re saying by supporting minority communities with your actions.

“Allow them to host, sponsor their events, and hire them for a wide range of positions,” Coleman says. “Include them in your advertising and don’t pander. And don’t show the same minority in all your photos; we see you. We notice when we see people that look like us and when we do we feel more welcome.”

Coleman also wants us to expand our definition of diversity beyond black people and women. She says, “It’s important to highlight women in the industry, but there are other groups in the brewing industry we should highlight as well. The brewing industry should work towards including people from all walks of life, whether they’re a person of color, gay, or transgender.”

Zuri Coleman has done some incredible work at Second Self in the short time she’s worked there, and she undoubtedly has more cool things up her sleeve.

Until then, make sure to stop into Second Self to try out one of their many great beers on tap. And hey, maybe Coleman will have a new one she came up with to pour.  

About guest writer Stephanie Grant

Stephanie Grant has had many loves in her life, but craft beer continues to capture her heart; she’s an Atlanta native who loves experiencing a new city's culinary and  craft beer scene. When she doesn't have her fingers on a keyboard, Stephanie's in the kitchen passionately experimenting with pairing food with ales and lagers. You can follow her beer adventures on Instagram at @shelovescraft. 

Check me out kicking it with the Bitch Beer Podcast!

From left to right, BeerBitch.com’s Ashley Powers, Benjamin Guilbault, and Caroline King had me talking about a lot of fun shit. It was a dope time. Take a listen here!

(Photo taken by my bro Lamont.)

Whaddup?!

I have been so crazy on the go working on some major projects including one with New Belgium I am set to announce officially soon, plus deadlines of my articles due for Thrillist.com, Lifestyle Publications, Crafteer.com, and filming for ButterATL, so shit has been hectic. And then it occurred to me that I never posted this fun and increasingly popular podcast I was the feature guest for titled Beer Bitch. 

It was a humorous, yet often deep discussion about how I began my career, the craft beer scene’s need for more diversity, the roles of women, and other dopeness. And although this was recorded just prior to voting, the topics we covered will make this episode relevant for years to come. Having two women hosting—Caroline King and Ashley Powers alongside engineer Benjamin Guilbault—this podcast session (with a name I had to make sure was permissible to repeat) was truly a blast, and I wish it continued success.

By the way, this recording took place at one of my old stomping grounds, the original Hop City in West Midtown Atlanta; once we got setup, the sipping commenced followed by a very entertaining conversation. Check it out here! (Oh! And that project I mentioned in the first sentence is discussed a bit too in this episode.)

Holla!

Ale