Beers brewed at Akademia. To see a real-time list of what’s available on tap, head over here.
The Dom | German kölsch-style ale
4.8% ABV / 16 IBU
Head brewer Morgan Wireman fell in love with craft beer when he traveled to Koln, Germany — a college town not that different from Athens — and visited the Kolner dom (Cologne Cathedral). The kolsch he tried there cemented his passion for brewing. The Dom is a kölsch-style ale: light, easy drinking and refreshing, with a touch of a berry note at the end of the palate. It can’t be called a kölsch unless you can see the cathedral from your brewhouse, so this is our homage to a wonderful, traditional style.
Extra Credit | Extra special bitter
5% ABV / 28 IBU
When coasting along with an easy drinker like this, why not have some extra credit to help you out? Ours comes in the form of locally sourced sorghum, which is the perfect touch to take this beer to the head of the class. With this traditional style, we allow the malt profile to take center stage, giving hops a supporting role. You’ll get a nice, biscuity finish with a touch of Southern sweetness.
Hades’ Hounds Hunker Down Brown | Brown ale
5% ABV / 20 IBU
The Georgia Bulldogs made it to the National Championship in 2018, and we saw no better way to celebrate than with a commemorative beer release in their honor. Six different specialty malts combined with a generous portion of flaked oats give this brown ale a rich, silky mouthfeel and a robust malt body. Honey malt adds just enough sweetness to keep this beer perfectly balanced.
Akademos | Saison
6.2% ABV / 15 IBU
We use two yeast strains to develop a different flavor profile that embodies a balanced fusion of fruitiness and earthiness. One yeast strain creates an ester profile of grapefruit and orange zest, while the other offers more robustness and spiciness. With this variation, we allowed our brewers to bring in two unique, yet complementary catalysts. This is a favorite around town, having been on tap at a few places before we opened.
Attica | Saison
6.2% ABV / 15 IBU
Three yeast strains blend to give this saison a sweeter, funkier flavor that still offers a balance of bold, earthy and citrus notes that make Akademos a fan favorite. Attica’s name is derived from the region surrounding the ancient city of Athens.
Everything He Touches | Tart brett saison
6% ABV / 15 IBU
This kettle-soured beer balances its tartness against the earthy quality of the Brettanomyces that is added during fermentation. Named after King Midas, we hope to see great things out of this base golden sour.
Skål | Norwegian farmhouse ale
5.8% ABV / 15 IBU
Norwegian for “cheers” — This is a farmhouse ale brewed with the unique kveik yeast, a strain that tolerates high fermentation temperatures. Expect hints of funk to come out around mild citrus notes with a clean crisp finish.
Moirai | Belgian tripel
9% ABV / 20 IBU
Similar to our Akademos and Akademos Attica saisons, the tripel is a beer dominated by its esters. Moirai is named after the three Greek Fates, and is another Akademia beer that eschews the hoppy side of things. It’s a high-gravity Belgian golden ale with notes of clove and banana, combined with yeast that gives a little bit of spice. That’s complemented further by additional esters of subtle but magnificent arrays of pear and light citrus fruit.
Accidental Tripel | Barrel-aged sour
9% ABV / 20 IBU
Per Aristotle’s theory of accidental versus essential qualities, this tripel might be a bit far away from the essential, but we find its accidental characteristics divine, and hope you do too. Accidental Tripel was born of tripel aged in a bourbon barrel that first held Noctua, giving it a distinct nose reminiscent of a whiskey sour.
Galaxias | Sweet porter
4.8% ABV / 28 IBU
There’s nothing juvenile about this milk porter brewed with a heavy hand of flaked oats and lactose, or milk sugar, and aged on cocoa nibs from local chocolatier Condor Chocolates. The oats give our sweet porter a decadent, silky mouthfeel. Galaxias is named for the Greek word for Milky Way.
Hoprodite | Juicy IPA
6.6% ABV / 40 IBU
There are 4.4 pounds per barrel of Loral, Mosaic and Ekuanot hops, which combine to make this IPA an absolute juice bomb. Named after Aphorodite, the goddess of love, Hoprodite features unmistakeable, fragrant notes of grapefruit and orange, which will help you forget you are not currently enjoying the New England fall foliage.
Hoprodisiac | Juicy DIPA
7.8% ABV / 43 IBU
When Hoprodite isn’t enough, step up to its big sister, Hoprodisiac. She’s a DIPA dry-hopped with 6.2 pounds per barrel of Citra and Mosaic hops. Bursting with orange, grapefruit, pineapple and papaya flavors, this beer is bound to please the lovers of all things juicy.
IQ IPA | IPA
6% ABV / 45 IBU
Citra and Simcoe hops give this IPA a burst of tropical citrus flavor. The dry hopping with Hallertau Blanc and Citra gives it hints of melon, lemongrass and grapefruit. Athens is a town with fantastic IPAs and we hope you enjoy our addition to this illustrious company.
High IQ | DIPA
7.7% ABV / 55 IBU
This DIPA takes IQ and turns everything up to 11: more malts, more hops, more bitter, more in-your-face. Flavors reminiscent of grapefruit, pineapple, lemongrass and a touch of cantaloupe.
Hoppy Ki-Yay Mr. Falcon | Hazy DIPA
7.8 % ABV / 45 IBU
Our hoppiest beer yet. The combination of citra and Huell Melon dry hopping gives this beer its beautiful combination of bitterness and juiciness with an intense level of haze. Dominated by flavors of grapefruit, mango and lemongrass.
Noctua | Imperial stout
10% ABV / 55 IBU
You may have seen Noctua, our little owl, making a few guest appearances around town. That name may be slightly misleading, because there’s nothing little about our big and bold imperial stout. Noctua is defined by its decadent chocolate notes, and its robust, roasty mouthfeel will leave you wanting another — if you can handle it.
Noctua Chaos | Bourbon barrel-aged imperial stout
10.3% ABV / 55 IBU
As if our little owl couldn’t get any bigger, we take all the flavors you love about our base Noctua and let that mature in bourbon barrels. The result is a beer you should probably sit down for — our latest version of Chaos was aged in a W.L. Weller Antique barrel, and comes with a velvety smooth finish reminiscent of chocolate-covered cherries.
Niobe’s Tears | Gose
4.8% ABV / 5 IBU
Goses are known for their inclusion of coriander and salt, so what better beer to name for the Greek myth about Queen Niobe? Niobe’s children were killed by Apollo, god of the sun, and Artemis, goddess of the hunt, and she was turned to stone after pleading with the gods for mercy. The stone statue of her reportedly leaks tears every spring. Our take on this tale has the core ingredients, strong on the salt and herbal characteristics, and is kettle soured to give Niobe’s Tears a lemony essence.
Paraskevidekatriaphobia | Imperial stout
13% ABV / 60 IBU
The name may mean “fear of Friday the 13th,” but don’t be afraid of the wonderfully high ABV on this monster of an imperial stout. It’s intensely rich, brewed with a gratuitous amount of specialty malts and finished with an equally absurd amount of Condor Chocolates cocoa nibs.
Mikrophobia | Sour imperial stout
3.8% ABV / 5 IBU
The second running from the mash used in Paraskevidekatriaphobia. Complex sugars add a depth of body to this kettle-soured, light beer. A touch of tartness complements the malt profile, which offers a subtle hint of chocolate and coffee notes. The name “Mikrophobia” means “fear of small things,” derived from the low ABV of this dark beer.
Horn of Plenty | Cranberry sour stout
3.8% ABV / 5 IBU
Thanksgiving in a glass. This sour stout is named for the English translation of the Greek “cornucopia,” a traditional piece of fall décor known in mythology for having been what the god Zeus was nursed with. Our Horn of Plenty is brewed with cranberries, cinnamon and Bulleit bourbon-soaked Jack Daniels wood chips.
Drunkin’ Pumpkin | Pumpkin sour stout
3.8% ABV / 5 IBU
The ancient Greeks may not have celebrated Thanksgiving, but we think Dionysus himself would approve of this one. Pumpkin maybe the basic ingredient of fall, but we spiced this one up, baked it in-house and let our sour stout soak up all the goodness.