This past Saturday, we got to be apart of Max Lager's Third Annual Old 320 Beer Fest.

Opening in March of 1998, Max Lagers is Georgia's oldest brewpub. Nestled between Old Fourth Ward and Downtown, the restaurant and brewery has remained a staple in the ever-changing Atlanta cityscape. Combining a menu full of hickory-smoked classics, hand-crafted beers brewed in-house, and a rooftop patio with stellar panoramic views of Downtown, Max Lager's is a must visit if you are spending time in the Atlanta area.

With more than 30 breweries showcasing the fruits of their labor- from the popular to the experimental- there was an abundance of interesting, well-crafted beer. IPA's, Kettle and Barrel-Aged Sours, Saisons, and Stouts were at the forefront, but there was certainly a beer style for everyone. 

We decided that one of the beers we would feature was a collaboration beer we did with Brian Whitley of Piedmont Brewery & Kitchen out of Macon, GA. Partners in Crime was originally a brewery exclusive release and this was a sole opportunity for the beer to be sampled outside of our little brewery.

When discussing the inspiration behind Partners in Crime with our Brewer, David Fountain, he expressed that the idea behind this beer started with the desire to develop a low ABV kettle sour. Add in his love of making tiki cocktails combined with Brian's desire to add Hibiscus to a beer and the concept of a Tiki Sour was born. After all, what could be better to stave off the heat in a Georgia summer than a refreshingly tart sour ale? 


The process of brewing this beer involved us adding 20lbs. of dried hibiscus to the kettle to give it a beautiful pinkish hue as well as a tobacco cherry aroma.

We also added 3lbs. or fresh cinnamon to the kettle for undertones of spice.

After fermentation we added 1lb. per barrel of pineapple and blood orange purée as well is 1lb. of fresh vanilla beans- flavors that we feel are essential to a well-balanced summer sour.  

We personally love the results and think that it strikes a great balance between that of cocktail and beer. The versatility and flavor profile allow you to drink it straight for an easy, all-day drinking beer or mix with your favorite spirit, ice, and brown sugar for a delicious beach time cocktail.

We would like to thank Max Lagers for having us out and look forward to next year. Cheers!



Photography and Blog
by Claire Lewis 


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