Night Owl Spotlight: Brody Rowland

Athens artist — and owner of Goodboy Grooming — Brody Rowland is the man behind Phobia Dude, Academia Brewing Company’s mascot for its Paraskevidekatriaphobia 13 percent imperial stout. With the third iteration of Paraskevidekatriaphobia slated to be released on Friday, July 13, the Akademia crew thought it high time to spotlight this talented Night Owl in this new occasional blog series.

How did you get involved in art?

Accidentally, I think. I’ve always doodled, but I started working for a tattooer doing desk work, and I didn’t have any ambition to do anything art-wise. When I was little, I used to try to copy the cartoons, but I wasn’t serious about it.

[After my daughter Avery was born] I realized I’m going to have to do something to make money. I went to art school because I thought being a graphic designer was maybe more of a real-life job than working in tattoo shops as desk help.

I was still drawing cartoons. People told me 2D designs, as in like, animation, was dead — it’s either CG work or 3D, and if you don’t want to do 3D, there’s no point in doing it at all. I dropped out of that, and just started doing it on my own. I was doing murals and little designs on my own, just throughout the whole time, and I liked that a lot more than school.

How would you describe your style?

It’s kind of a combination of graphic design and cartoons. It’s mostly just static things, like sticker designs. It’s all based off of old cartoonists that I grew up watching.

I’m heavily influenced by 1930s and 1920s cartoons — people like Tex Avery and Max Flesicher. A lot of the images going around now are continuations on that; all these old-school cartoonists, like people who were competing with Walt Disney when he started.

Some of the work is a little bit racist because of the timeframe, but there’s other stuff there. And to see where cartoons came from, and compare that to all the 3D animation and the Minions and popular cartoons now, it’s worlds apart but it’s still insanely impressive for the time.

 

So how did you get to be the artist behind Phobia Dude?

Morgan [Wireman, Akademia co-founder and head brewer] kind of came up and said, “Hey, can you make a Friday the 13th design that kind of looks like me?” and he said something about a mash paddle. When I was doing it I was sitting in his basement drawing all these old Max Fleischer-type designs, like the old-timey cartoons. He didn’t even tell me what it was for, but I was like, “Yeah, I’ll do it.”

It was the least specific commission ever. I drew it on a piece of watercolor paper, like a scrap piece of paper, and handed it to him.

Once you realized what it was, how did you react?

It was cool. My honest reaction was, “Man, if you told me what it was for, I probably would’ve tried a lot harder, but I would’ve been way more stressed out about it and it may never have gotten done.”

You’ve had the beer that Phobia Dude represents, correct? What do you think of it?

It’s an awesome beer. All my friends are in love with it. I stay more in the IPA section or pale ales, but Morgan broke me out of my cheap beer, PBR and Newcastle phase and said, “Hey, you should try all these other beers that are not $1 a piece.”

Art’s not your day job, though, so what do you do?

I groom dogs all day, almost every day. I dropped out of art school partially because I hated it, but partially because I lost my part-time job. I was looking on Craigslist, just scanning for opportunities, and this place advertised that they needed a dog grooming apprentice.

How do you manage to pursue your art when working a full-time gig?

Right now, I’m doing just like T-shirt and sticker designs for myself and grooming. I’m putting out grooming shirts — it’s just like from old punk bands, like you make a really cheap and easy shirt that’s free advertising. I’m just translating that into being a dog groomer.

Your kids, Avery and Rigby, are big influences in your life. You even named them for artists and cartoons that inspire you. Are you honing their artistic skills as well?

Avery’s almost been learning along with me. She’s way more creative than I am. Her skill level isn’t as good — she’s 9 years old so she’s not doing these crazy elaborate things, but just the ideas and the places she’s trying to go with it are way more creative than anything I could ever do with it.

She’s so pure and uncontaminated by media and all these other things, and I’m  trying to make these things that are funny and might piss people off.

Brody’s Phobia Dude mascot will be available on limited-edition Paraskevidekatriaphobia Vol. III release koozies on Friday, July 13, while supplies last. The koozies will be $4 each or free with the purchase of a Paraskevidekatriaphobia take-home crowler. For more details about the Vol. III release, see the Facebook event.

Akademia to Release First Crowlers in Fructuosum Fruited Series

Akademia Brewing Company introduced its Fructuosum series of fruited sour beers just after Athens Beer Week this year. This Saturday, the brewpub will release not only a new beer to the series, but take-home crowlers of select Fructuosum beers for the first time.

Niobe’s Tears fruited with raspberries and key lime makes its debut at noon. This beautiful pink pour has a bright, fruity nose and a tart finish – but the lemony characteristics of the base gose still shine through. It will be available on draft and in a limited number of crowlers.

Everything He Touches tart brett saison with raspberries and cranberries returns on Saturday as well in crowlers only. There will also be a new draft-only Fructuosum series beer — Snow Day Haze amber kettle sour with plum.

Aaron Martin, beer consumption coordinator for Akademia Brewing Company, advised Night Owls to bring a cooler and plenty of ice to keep their crowlers cold on the way home. Adding the fresh fruit purees means the beer can undergo secondary fermentation if it gets too warm, which could potentially lead to a quite actual “juice bomb.”

The brewpub sources its purees from a company that’s been around for more than 80 years, and has plans in place for myriad upcoming Fructuosum flavors. Some will be released at the brewpub only, and some may be done in larger batches available wherever you want to find #ABCintheWild. Thus far, Akademia released Fructuosum series Niobe’s Tears with passionfruit, pineapple, blackberry-blueberry blend, mango and passionfruit blend, sweet and tart cherry blend and pink guava, and Everything He Touches in a three-berry blend and a cranberry-raspberry blend.

Fruited beers have been around “since pretty much the dawn of beer,” Martin said, but thanks to German purity laws and market forces, many fruited styles were not as popular. The Belgian lambic is one well-known fruited style, but it’s been more recent that the craft beer community began experimenting with fruit. Akademia calls its series “Fructuosum” after the Latin word for “fruited.”

“The rise of craft beer in the States was built more on the traditional British and German styles, with the Belgian traditions mostly being represented by abbey styles rather than lambic styles,” Martin said. “The current push of heavily fruited sours is in a lot of ways the spiritual successor more to lambics than say, a shandy or a witbier.”

Fruit can be added at any point in the brewing process, and comes in a number of forms: fresh fruit, extracts and syrups, for starters.

“Akademia follows a relatively unique method of post-fermentation fruit additions, which allows for the most retention of the essence of the fruit,” Martin said. “Right now we have committed to releasing Niobe’s Tears gose and Everything He Touches tart brett saison, on fruit, but we are definitely playing around with other options. We don’t believe in limiting ourselves by saying something like, ‘pink guava is for the summer’ … so while the pace we release fruited sours might slow down as the temperatures dip, I doubt we will see them disappear entirely any time soon.”

RSVP to the release! 

Athens Beer Week colla-beer-ations at the brewpub

Akademia Brewing Company has an event every day this week for Athens Beer Week, and both today and Saturday its team has collaboration beer releases on the books.

Morgan Wireman, head brewer and co-founder at Akademia, partnered with Peekskill Brewery and Cherry Street Brewing to make a double IPA and a dry-hopped saison for Night Owls to enjoy.

“The most challenging part about a collab is making sure the beer turns out well, seeing how it’s basically an ‘exbeeriment’ using ingredients and/or techniques that one or the other hasn’t used before,” Wireman said. “Alternatively though, it’s a chance for the brewers’ creativity and skill to shine.”

Amit Ram, head brewer at Peekskill Brewery in Peekskill, New York, agreed.

“You want to try a new yeast, you want to try a new hopping method, something you can roll the dice on, usually a collaboration is that opportunity. Plus, just sharing experiences and knowledge, that’s how you learn in this industry,” Ram said.

Wednesday: Peekskill collaboration double IPA

Take it to the Macs is a 9.6 percent DIPA with a nose of orange, vanilla, pine and wildflowers. It’s got flavors of star anise and guava with a hint of pineyness. The beer is named for Mac McMillan, Akademia’s head cellar dweller.

Peekskill and Akademia share a bookkeeper — Tammy Prince — who gave both the idea to do a collaboration brew. Wireman previously deemed Peekskill’s beer delicious, and recipe formulation began.

Peekskill Brewery opened nearly 10 years ago and was one of the original standout brewpubs in the Hudson Valley area, Ram said.

“It’s located right on the Hudson River, literally like 200 feet from the water,” he said. “It started as a brewpub that was a small, three-barrel system and then in 2012 … they built out the current location.”

The larger facility is a two-story taproom and restaurant with a 15-barrel brewhouse, producing up to 3,000 barrels of beer a year.

“I didn’t know much about the Georgia beer scene at all, and it’s great to have that exposure. And for bringing our beer and bringing our reputation and our name down,” Ram said. “[Akademia] also makes a rang of different beers, but I think definitely you have been hitting hard on the hop-forward IPAs and kind of making a name for yourselves down there. It kind of works with some of what we do. We like hoppy beers too, so we thought it would be great to make a hoppy beer.”

Ram said he and Wireman bounced off different hops that each has in their contracts to use, and after brainstorming, the team came up with using Azacca and Denali hops.

Saturday: Cherry Street collaboration saison

The second collaboration has a completely different flavor profile. The Lemon Drop dry-hopped saison is 6.8 ABV and opens with bubblegum on the nose. It’s got a rich, full body with hints of funk and clove, and finishes with notes of black pepper.

The saison made a couple Beer Week sneak peeks, first at the Chops & Hops tap takeover in Watkinsville, where Southern Brewing Company’s Allyson Hester tried it, and again at the brewpub’s beer dinner.

“I don’t usually gravitate toward saisons, personally, but it was a perfect balance of floral versus hoppy. Most saisons aren’t very hoppy, but I felt like the hops were well done in this one,” Hester said.

The saison collaboration has a relatively high final gravity for its style, but Nick Tanner, owner of Cherry Street Brewing in Cumming, Georgia, said it’s better to be up than down.

“We were intending to brew a nice, sessionable, slightly refreshing, slightly kind of spicy saison for the spring, and it’s still been kind of cool and damp so we figured this would be the perfect time to release it,” he said.

The beer is dry-hopped with Lemon Drop.

“We both haven’t really used Lemon Drop hops before, and we felt with the yeast [Akademia] was getting in, and the flavor profiles with the Lemon Drop hops we felt would pair with the springtime for a really nice brew,” Tanner said.

Tanner was raised in Atlanta and attended college in Colorado, where he began homebrewing. His homebrew club was Cherry Street Brewing Cooperative, named for the street they lived on. The club focused not only on beer, but also on community outreach, sustainability and education.

When Tanner returned to Georgia to work in the restaurant industry with his family, he took both the name and the philanthropic endeavors back with him, and turned one of his father’s restaurants into a brewpub.

“Our final approval came 12/12/12,” Tanner said. “My dad’s had restaurants in Atlanta for over 30 years now, so we’ve got a good reputation here in Atlanta and we’ve expanded a few times over the past five years.”

Several of those years included visits to Athens Beer Week and the Classic City Beer Fest, including the upcoming events this weekend.

“I really enjoy teaming up and getting with people who are doing the same things, and look at and approach beer the same way. That’s what Matt and Morgan are about,” Tanner said. “They’ve got good heads and they look at beer in a fun, unique way. I had a lot of fun brewing the beer with them.”

Morgan first discovered Cherry Street when he worked at 5 Points Growlers several years ago.

“My business partner Matt Casey had already been talking to Nick Tanner about doing a collab. They also use Modern Hops, the same distributor as us,” Wireman said. “Amit, Nick and Chris, Cherry Street’s head brewer, are all very skilled brewers and have been brewing commercially for a while. I learned quite a bit from all parties. We’re looking forward to doing more collaborations with them.”

View Akademia’s full line-up of Athens Beer Week events here!

Athens Beer Week 2018

Akademia Brewing Company is gearing up for its first-ever Athens Beer Week, an annual celebration of Classic City craft beer slated for April 9 through 15.

“Having more breweries in town other than Terrapin makes it really easy to have some exceptional events throughout the week,” said Owen Ogletree, founder of Brewtopia Events, LLC, which puts on the Classic City Brew Fest and promotes Athens Beer Week. “Akademia’s beer dinner looks fantastic. Terrapin’s Carnival is always a fun time with lots of special beers. Even the small events, like Hi-Lo’s Beer Trivia Night, are always fun. People are just gonna have to check out the entire list online and decide for themselves.”

The week kicks off with Akademia teaming up with its friends at Chops & Hops in Watkinsville, Georgia, for a tap takeover. Chops owner Andrew Wallace, along with bar manager Whitley McGeary, will mind the bar, pouring six different Akademia beers for guests. In addition to the draft specials, Night Owls will get to enjoy menu specials created by Akademia Chef Nate Eve, Chops Chef Josh Aaron and Sous Chef Arielle Hirsch — all made with beers available during the tap takeover.

“I wanted to pair up with Akademia for its first Athens Beer Week beause of the quality of beer that has been put out so far, and I love supporting local breweries,” Wallace said.

Chops & Hops has participated in Athens Beer Week since it began, he said. Though Wallace wouldn’t divulge too much, he did hint that crab and avocado spring rolls may be up for grabs during the tap takeover.

“I’m super excited that we are able to have the relationship that we do with Chops & Hops,” Eve said. “They are really doing some cool things over there as far as food.”

Eve’s preparing a fried calamari appetizer to pair with The Dom kölsch-style ale for the tap takeover and will collaborate on an entrée special with Aaron.

“The key is in the batter. More times than not, fried calamari is far too heavy. My idea is to cut this heaviness down and batter with cornstarch to create a different, more light texture so your palate isn’t overwhelmed,” Eve said.

Events at Akademia

A special beer dinner will take place at the brewpub on Tuesday. Tickets are available for $55 each, and include pours of four Akademia beers, three dishes curated by Eve and a pint glass. The front Beer Hall area of the brewpub is reserved for craft beer fans who want to enjoy a community atmosphere and an intimate discussion about Akademia’s ales and how its kitchen team pairs them with cuisine.

“Beer dinners are a fantastic opportunity to develop a new appreciation for familiar beers and discover new beers,” said Aaron Martin, beer consumption coordinator at Akademia. “The idea behind a beer dinner is you pay a set amount to come in and have a full experience. All the food and beers are deliberately chosen with an eye towards not only individual course pairings, but also the entire experience and the flow of both food and drink.”

Eve plans to surprise beer dinner diners with his menu choices, but said scallops and housemade ice cream may be part of the three courses.

“I think what we are doing is super unique because it’s the only place in town where you can get food and beer together that is all made in-house. Our beer is incorporated into our dishes, and there is no other place in town that is doing that,” he said. “People are traveling from all across the Southeast to come check us out, so we want to give them the best experience possible.”

In preparation for Athens Beer Week, the brew crew put together two special collaboration brews with some of their beer brethren. Amit Ram from New York’s Peekskill Brewery came south of the Mason-Dixon to brew Taking it to the Macs DIPA, and the team from Cherry Street Brewing put their heads together to brew a Lemon Drop hopped saison. The Peekskill collaboration will be released on Wednesday, April 11, and the Cherry Street beer on Saturday, April 14.

Don’t fear the beer …

On Thursday of Athens Beer Week, the Akademia crew heads into Normaltown for a tap takeover at Hi-Lo Lounge. Expect to enjoy a selection of draft beer along with some of Hi-Lo’s dogs, fries and famous pink sauce.

It’s the perfect way to prepare for the following morning, when Night Owls are invited to the brewpub for its irregular, regular tradition of Friday the 13th. Its 13 percent imperial stout, Paraskevidekatriaphobia, will be back on tap, and a limited number of commemorative glasses will be available for purchase. Local blues band The Lucky Jones will take the stage Friday night, and the crew plans to have plenty of festivities celebrating this beer and six months of being in business in the Classic City!

“I am extremely excited to be a part of the amazing beer community that has built in Athens, and to be involved with our first Athens Beer Week,” said Morgan Wireman, head brewer and co-founder of Akademia. “I’m looking forward to the Paraskevidekatriaphobia release on Friday the 13th — I heard Mr. Phobia might be making an appearance.

If that’s not enough to whet your appetite, there’s still time to snag a ticket to Classic City Brew Fest, the penultimate beer event in Athens during Beer Week. For the first time, this year’s Brew Fest comes with more than 50 cask ales from breweries, and each of the four Athens breweries will have a draft tent as well. Akademia’s cask ale is Paraskevidekiatriaphobia imperial stout with cocoa nibs, smoked chipotles and palo santo wood.

“The Brew Fest has gone from a huge event with lots of mainstream beers to a smaller, more intimate event with very rare special beers that appeal to today’s craft beer drinker,” Ogletree said. “Instead of having room after room of bottle beers that you can buy in several different places, we decided to focus on the most popular aspect of the festival. … For a town with only four breweries, Athens has a huge population of craft beer aficionados.”

Visit our events page for more details!

Akademia teams up with Athentic to release Bold-Faced Rye roggenbier

Night Owls visiting Akademia Brewing Company recently probably noticed a new collaboration beer on the menu.

Bold-Faced Rye roggenbier won the 2017 Athens Homebrew Classic, and as part of the prize package, its brewers got to make and sell it at the brewpub. In a fortuitous occurrence, Bold-Faced Rye will be the first beer to enter market from upcoming Athens brewery Athentic Brewing Company.

“It was really exciting how Southern Brewing Company gave us an opportunity, before we were able to open up our own facility, to come in and get a little bit of production brewing experience under our belt,” said Morgan Wireman, Akademia co-founder and head brewer. “The original plan wasn’t originally to provide that for Athentic — it was supposed to be the competition winner of the Homebrew Classic — but it turned out to be a lucky turn of events that they just happen to end up winning and are now opening a brewery.”

Paul Skinner and Mark Johnson, co-founders of Athentic, were surprised that Bold-Faced Rye took home the top prize.

“It was a complex brewing process because we were doing some decoction brewing, which means we were pulling off some of the wort from the mash and further boiling it and condensing it down and caramelizing those sugars, then adding them back into the mash tun and pushing them through,” Skinner said. “Once you go past that 20 percent threshold with rye beer it’s a booger because [rye] doesn’t have a husk. So it kind of turns into gelatinous material. It’s a little hard to get through — it can stick your sparge in your mash tun. Even when we brewed with Morgan here, I think we four or five times had to stop and unplug the mash.”

Bold-Faced Rye also uses a versatile yeast that has a lot to do with the end result of the beer’s flavor. If it’s brewed cooler, as Athentic did, the notes have more clove; warmer, it has more of a bubblegum sweetness, Skinner said.

“Rye has sort of a characteristic [spiciness] to it. It’s like, kind of a pumpernickel bread,” Skinner said. “I get a little residual sweetness on the front end and then a dry finish. I think for people who just want to try something totally different to their palate, they would be interested in this.”

Wireman and Aaron Martin, Akademia’s beer consumption coordinator, enjoyed working with Athentic, and have high hopes for Bold-Faced Rye.

“I’m really excited to see them doing a style that so far has been underserved,” Martin said. “We’ve had rye beers in Athens, obviously with Creature and Terrapin both famous examples, but the actual roggenbier is something that I haven’t seen coming out of Athens ever before. It was cool to help them out with a style that should be something new for most people in town.”

Authentically Athens

Skinner started brewing in 2011 as part of a church group. As group members moved on to other hobbies, brewing stuck with him and got Johnson addicted. The two knew each other from their day jobs working at Boehringer Ingelheim.

They attended the first Athens Homebrew Classic event in 2015, and during the next two years entered both the Beer Judge Certification Program and five-gallon competitions.

“To win best in show our competition has a couple of rounds. The first round, the beer is going to be facing off against a flight of similar style beers,” said David Ducrest, organizer for the Athens Homebrew Classic. “Judges will sample beers, award points and typically the ones ranked the highest will be considered in a little mini-count. Those might be re-sampled and awarded first, second, third in that category.”

First-place beers then face off against each other.

“It becomes a bit of a debate between the different, really skilled judges about, is that stout a better stout than that English bitter is an English bitter,” Ducrest said.

Homebrewing meant that Skinner and Johnson also had a lot of beer laying around for their friends to enjoy, so they began hosting tasting events as the Kudzu Brewing Company.

“Eventually it became a very strong passion for us, enough that we were very interested to start a business and could envision ourselves doing something in the craft beer industry,” he said.

As business plans became more serious, they realized that another brewery already had Kudzu copyrighted.

“We quickly went back to the drawing board and started brainstorming a ton of new names,” Skinner said. “We created our own word, essentially, by combining ‘authentic’ and ‘Athens’ and it fit the way we brewed.”

Basic brewing done well

Johnson said Athentic’s recipe’s aren’t trying to out-hop or out-bitter anyone, and it’s a goal of theirs to create beers that are unique enough to win competitions, but still be accessible to the average craft beer drinker.

“A lot of our beers are meant to be more on the side of easy-drinking,” Skinner said. “We’ve gone all over the spectrum, but it’s coming back to good ingredients, fresh ingredients. Trying different things and experimenting, and finding that tradeoff that is crafty and different, but also just a very drinkable beer.”

Next up for Athentic is opening the brewery itself. The expected debut date will be sometime this fall, and the anticipated location will be in downtown Athens. Skinner said Athentic will be more along the lines of a brewery than an Akademia-style brewpub.

He’s most excited to release Sister Goldenhair, a refreshing, hoppy pale ale, and his sour, fruity golsch. Johnson already has a following for Flower Power Blonde — the secret floral ingredient he wouldn’t reveal! — and his amber.

When it comes to opening a brewery, timing is the biggest hurdle, the two said.

“Everything takes longer than you think it’s going to take,” Johnson said. “That’s the biggest lesson. You think it’s going to take a week and it’s going to be at least three.”

Johnson and Skinner credit Brian Roth and Mark Mooney at Southern Brewing Company, Morgan Wireman at Akademia and the owners of Grumpy Old Men Brewing in Blue Ridge, Georgia, as their biggest role models in the business.

“Everywhere we go and we talk to brewers, whether it’s brewpubs or breweries, they’re all willing to share information,” Johnson said. “[Grumpy Old Men], those guys really I think were two that I look to because they’re older than we are and they decided to do this as a second act, and they made it happen.”

That’s a big goal for Athentic.

“We’re mid-50s, and this made us just a little bit different,” Skinner said. “We just want to represent that all groups and all ages and all backgrounds can get into this business and have a good time.”

Celebrate 2018 at Akademia!

2017 was an unforgettable year for the team at Akademia Brewing Company.

For starters, we opened a brewpub! We brought y’all 21 beers in just a few short months. Our top five beers, according to Untappd review averages, were Noctua, Noctua Chaos, Paraskevidekatriaphobia, Accidental Tripel and Hoppy Ki-Yay Mr. Falcon. Have no fear if you don’t see your favorite on that list though, they are all our favorites — so no matter your choice, you aren’t alone.

But we couldn’t let the year end without bringing out one more surprise, because sometimes a single IPA just isn’t enough. Our final beer of 2017 is High IQ DIPA, on tap starting at 11 a.m. New Year’s Eve. This double IPA takes everything y’all enjoy about IQ IPA and makes, well, more of it.

With our double, we turned everything up to 11 (although the ABV only clocks in at 7.7 percent — a not too incredibly modest increase over the 6 percent base IQ model). Along with this ABV increase, we have an increase in just about everything: more malts, more hops, more bitter, more in-your-face. Our tasting notes include flavors reminiscent of grapefruit, pineapple, lemongrass and a bit of cantaloupe.

High IQ’s introduction isn’t the only treat during the holiday weekend, however. Chef Nate put together a grilled salmon special with mashed potatoes and asparagus for a festive last meal of 2017. We’re keeping our doors open for a midnight toast to ring in 2018, and come back Monday to tap our first cask of the new year! We cold-brewed bourbon barrel-aged coffee and added the cold brew to a cask of our Noctua imperial stout. It’s the perfect breakfast drink after partying the night before. Owen Ogletree of Southern Brew News will be on-hand to liven up the festivities.

The kitchen will be serving up traditional New Year’s Day fare until 8 p.m. or sell-out on Jan. 1, and if there’s any salmon left over from New Year’s Eve, we may wind up giving y’all a chance to add some to your salads from the regular menu.

Akademia now has a projection screen just in front of the brewhouse where we will play big games when the occasion arises. On New Year’s Day, this clearly is reserved for the Rose Bowl. Dress in your Georgia best to cheer the Dawgs on as they battle Oklahoma for a spot in the National Championship!

Worth All the Salt in Niobe’s Tears

Goses are known for their inclusion of coriander and salt, so what better beer to name for the Greek myth about Queen Niobe?

It may be hard for a mother to choose her favorite child — or a brewer his favorite beer — but it’s easy for parents to prefer their children over others, even children of the Greek gods.

That’s the basis of this myth.

According to ancient tales, Niobe had 14 children, and one day questioned why they weren’t worshipped like the goddess Leto and her twins, Apollo and Artemis, were. Needless to say, that didn’t sit well with any of the three. Apollo, god of music and knowledge, and Artemis, goddess of the hunt, descended to the ancient city of Sipylus and killed Niobe’s children.

She was so devastated that she fled to Mount Sipylus in tears and was turned to stone after pleading with the gods for mercy.

Today, there’s the faint image of a woman carved into a limestone rock on Mount Sipylus that cries every year when the snow melts. It’s said this is the image of Niobe, and the melting snow her tears.

We won’t do what Niobe did and brag that any of our beers is better than that of another brewery (what would happen to Akademia if the brewers turned into stone?!), but we thought our gose was a worthy way of taking on this tale.

Niobe’s Tears has the core ingredients of a gose, featuring pink Himalayan sea salt, pale wheat and pilsner malts. It’s heavy on the salt and herbal characteristics, and is kettle soured for a lemony essence.

We may be a little biased, but this beer’s worth all the salt in our tears. Available now at the brewpub in snifters, half-pours and flights!

4.8% ABV / 5 IBU

Noctua Chaos: The First [Barrel-Aged Beer] to Exist

In Greek mythology, Chaos was the first thing to exist. In the lore of Akademia Brewing Company, it thus made sense for Noctua Chaos to be the name of our first-ever barrel-aged beer.

Noctua Chaos is what we call our signature imperial stout after we age it in a bourbon barrel. This batch, coming out on Oct. 25, spent eight months in a W.L. Weller Antique bourbon barrel, where it developed notes of chocolate-covered cherries that add an almost sinful quality to this deep, velvety smooth brew.

We’re tapping the keg at 11 a.m. sharp, just in time for lunch. Chef Nate Eve said he’d pair this with just about anything on the menu, but if you were inclined to further enhance the decadence of Chaos, he recommends the beer-braised pork chop or Beeramisu (don’t worry; no one’s judging you if you eat dessert for lunch).

Akademia owes a special thanks to Five Points Bottle Shop for this hand-picked single barrel. The Five Points crew drove up to the distillery in Frankfort, Kentucky, to find the perfect bourbon to keep in the store, and this was the one they chose. W.L. Weller Special Reserve wheated bourbon whiskey substitutes wheat for rye grain, giving it softer flavor notes, and imparting some of those indulgent flavors reminiscent of butterscotch and caramel — along with an unmistakable bourbon nose — to Noctua Chaos.

Available at the bar in half-snifters and flight pours, while it lasts.

11.3% ABV / 80 IBU

Hoprodite NE IPA: Our Big, Juicy Thank-You

It takes a lot of love of craft beer to open a brewpub. In our case, it’s a big, juicy love — perfectly exemplified by Hoprodite.

Hoprodite is the latest IPA to come out of our brite tank, and we think it’s the perfect way to say “thank you” to the big, juicy love Athens and our Night Owls have shown us ever since the announcement came that Akademia was opening.

We appreciate the patience you’ve shown us as we train our staff and work through the growing pains of opening a brewpub. You know our story. You know how big a dream this was for our team and how long it took to get here. And your excitement never wavered. Over the past week, once our doors were open for pre-launch events, you came in droves. You opened crowlers of our first beer; you waited patiently for food and drink; you brought home T-shirts and hats with our logos. You celebrated with us and posted about us on social media. You brought your friends. You provided valuable feedback to make us better, and we are so grateful.

And so, today, we bring you this beer.

Hoprodite is but a token of our gratitude in return for the ardor you’ve shown us. We’re releasing it today behind the bar and in a limited run of crowlers — our 32-ounce cans, to-go — and cannot wait to hear what you think of our interpretation of this big, juicy love. This NE IPA is named after Aphrodite, the goddess of love, and features unmistakable, fragrant notes of grapefruit and orange. The ivory head is a perfect representation of the word “aphros,” which just so happens to mean “foam” in ancient Greek. Hoprodite pours a deep pineapple yellow, which is accented by an aroma of said fruit that comes from the combination of Mosaic, Loral and Ekuanot hops, 4.4 pounds of which are in each barrel of this luscious brew.

We hope you’ll join us starting at 11 a.m. today to get your crowler, pint, half-pour or flight pour of Hoprodite. They say it’s always 5:00 somewhere, but we think this would make a great beer no matter what time of day you came by to drink it.

6.6% ABV / 50 IBU

Crowlers: $16

At the bar: Available in pints, half-pours and as part of a flight.

Don’t Fear the Beer: Our First Release

It’s Friday the 13th — and Akademia Brewing Company is open for business.

We’re inviting you in with a limited release of a beer so frightful it’s delightful: Paraskevidekatriaphobia, a 13 percent ABV behemoth endorsed by Jason Voorhees himself.

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. With a rich, chocolate-y body you practically have to chew through, the only question will be if there are any crowlers left to go.

Only a few of these 32-ounce containers will be available at the brewpub, but we’ll be pouring Paraskevidekatriaphobia until we close or the tap runs dry, whichever happens first. You’ll be able to get your hands on this beer starting at 11 a.m. on Oct. 13, and we’ll be open until 2-ish a.m. Oct. 14 with a limited menu and multiple beer styles.

We’ll see you shortly, #ABCNightOwls.

13% ABV / 60 IBU

Crowlers: $20

On tap: $7, half a snifter