ABOUT US
BEERS
CONTACT
MEET THE FOUNDERS
Beary Hoppy Ale
Beary Hoppy Ale was the name of one of our founders’ first batch of beer, and behind his drive to understand brewing. Not that long ago, you couldn’t buy beer to go, or even a pint on site a brewery or brew pub, but you could homebrew. How else could a hophead ensure his tastes were met by an American India Pale Ale, but to have fresh, hoppy beers on draft at home, and of course it had to be named after his dog Bear…
Treatments:
• Mango
• Pina Colada
• Grapefruit
Basic Brown
Before there was The IRB, there was Basic Brown. Basic Brown is far more complex than it’s name suggest with its rich, brown color, medium body, and malt driven flavors of caramel and roast. The Brown Ale is rich enough to pair with spirit aged wood, but light enough to be simply dry hopped and drank fresh.
Treatments:
• Fluffer Nutter
• Graham Cracker
• Dry hopped
Sugar Dance
Everybody loves sugar and dances for sweetness, right? Sugar Dance, a Sweet Stout, is thick, sweet, and opaque, but still is drinkable enough to be enjoyed in multiple glasses. Rich chocolate malts, sugars & syrups, and strong English malt base provide this beer’s character. We feel it can be just about anyone’s dessert beer, and lot of people’s all evening beer.
Treatments:
• Coquito
• Espresso-vanilla
• Barrel Aged
Wir Auch
A good Berliner Weiss lends itself to Split Batch’s theme, and ours certainly is great, so: Us Too. We use our Berliner base on countless treatments and offer in-house syrups to traditionally flavor anyway you chose.
Treatments:
• Triple Berry
• Juiced
• Mango
Any Season
The Saison is a fantastic style that sometimes gets lost in the mix of “big beer,” but don’t forget about it. Our Saison blends its unique character seamlessly with various hops, fruit and wood treatments we add.
Treatments:
• Peach
• Belma Hopped
• Oak aged
Specialty Offerings
Bearlywine – American Barleywine
Bearylwine was the high gravity extension of Beary Hoppy Ale.
Oglethorpe – English Double Brown
A cap tip to the mark Englishman Oglethorpe left on Georgia, we doubled the strength of an English Brown, then age it in Georgia Rye Whiskey barrels.
The Solera Initiative
Our barrels retire to the Solera Initiative, where they become a part of our long-term project to blend mixed fermentation beers.
The IRB
Falls in Georgia don’t quite get that typical Fall chill, but there’s still a need for beer for football. That’s the balance The IRB offers: the malt character of a brown, the lively spice of rye malt, and the hop profile of a dank IPA: India Rye Brown. The IRB falls in line with Split Batch’s approach of unique, flavorful beer with balance and drinkability.
Treatments:
• Dry hopped
• Oak aged
For The People
An American Strong Ale that can be taken in many direction, For The People, is simple but big. Its hefty 8% ABV satisfies those who want a big beer, but it’s simple base of 2 Row malt and Centennial Hops allows it to be taken in many directions, whether it be with more hops, spices, fruit, wood, or all of the above!
Treatments:
• Dry hopped
• Oak aged
• Barrel aged
KEEP IN TOUCH
What do we do?
The Split Batch Brewery is the result of a long friendship and mutual, deep interest in beer. The founders, Ben & Jay, have been friends for years and over those they have deeply explored beer and brewing. Years of interest and travel led to brewing, judging, and becoming a part of the Georgia craft beer movement. As Georgia, and the whole country’s interest in craft beer grew, so did our desire to be a part of it; quite literally: our concept has grown from nano to artisan production brewery in size and scope!
Regardless of size, the concept has always been based on brewing fantastic classic styles and then complimenting them with additional, but balanced components. From our earliest brewing days, we always were inspired to try something new without losing track of the beer it started as. Brewing large batches and then treating multiple smaller volumes allowed us to practice what now is the center of our name and concept, but it’s the relationships and collaborations with the growing Georgia craft beer community that taught us that this concept could become our place in that very community.
We have both lived in Georgia, and been a part of the Georgia Craft Beer Community for over a decade. It’s been exciting to play even just a small role in the reform of Georgia Beer Laws; from ABV percentage increases to brewery taproom sales. The modernization of Georgia laws, coupled with the growth of the state overall, has created an exciting opportunity to be a part of serving the growing desire for local and unique craft beer.
We now look to combine our business experience and education backgrounds with our creative concepts for beer, knowledge of brewing and the industry, and the local opportunity to serve our growing community to start The Split Batch Brewery.
Ben
Ben
Co-Founder
Travel during college and early in his professional introduced him to the vast dimensions and history of beer not yet realized in Georgia. It was this early introduction that began the interest in beer that led to work supporting Georgia beer law reform and the new businesses that were opening to serve the wider offerings.
Ben
Ben originally moved to Marietta, Georgia from St. Louis, Missouri during his high school years. He attended the University of Georgia for a BBA and Kennesaw State University for an MBA before settling in Roswell, Georgia with his wife and family. Travel during college and early in his professional introduced him to the vast dimensions and history of beer not yet realized in Georgia. It was this early introduction that began the interest in beer that led to work supporting Georgia beer law reform and the new businesses that were opening to serve the wider offerings. It’s also when he began homebrewing, and exploring creative takes on classic styles.
To increase his knowledge of beer styles and how to properly craft them he studied and passed the Beer Judge Certification Program exam, currently ranking as “Certified” and sitting for the exam to elevate to “National.” The BJCP’s focus on the fundamental components of what (and how to) makes each beer style unique, as well as ongoing rank advancement by continued judging and additional exams makes for a solid brewing knowledge base.
Ben focused on brewing a few specific styles, and continually brewing them to create the recipes for his IPA, Saison, Sweet Stout, Barleywine, Dubbel, Quadruple, and Brown Ale. Once satisfied, he began brewing in larger volumes which allowed for explorations of these styles by splitting them into smaller batches for treatments. The base and their treatments have won countless medals in southeast homebrew competitions, including National recognition for the IPA, Quadruple, and Sweet Stout and a Best of Show in the Peach State Brew Off for a Barleywine aged in a whiskey barrel with coffee beans.
Brewing these concepts in larger scale on commercial systems with the expertise of some of Georgia’s most accomplished brewers has helped create the realistic foundation for opening The Split Batch Brewery. Ben has brewed extremely well received collaborations based on his recipes with a number of brewers in Georgia. The beers have included: IPA, DIPA, Session IPA, Mango IPA, Grapefruit Belgian IPA, India Rye Brown, Oak Saison, Peach Saison, Whiskey Barrel Aged American Strong Ale, Rum Vanilla Cinnamon Coconut Sweet Stout, Espresso Maple Syrup Bacon Sweet Stout, Vanilla Marshmallow Brown, and Espresso Dark Chocolate Dubbel.
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Jay
Jay
Co-Founder
Jay’s interest in the various styles of beer and brewing began at one of his first jobs in high school, working at a gastropub that was known for their extensive craft beer selection, long before craft beer grew to what it is today. It was this exposure to so many breweries and beer styles that led him to experimenting with small batch homebrewing while in college in the late nineties.
Jay
Jay moved to Atlanta, Georgia from upstate New York after graduating from college. He attended Fredonia State University for a BBA, after growing up in Rochester, NY. Jay and his future wife, Shasta, settled in Buford, GA upon beginning their careers in sales and marketing.
Jay’s interest in the various styles of beer and brewing began at one of his first jobs in high school, working at a gastropub that was known for their extensive craft beer selection, long before craft beer grew to what it is today. It was this exposure to so many breweries and beer styles that led him to experimenting with small batch homebrewing while in college in the late nineties.
Brewing did not become a serious hobby and passion for Jay until 2010. Jay’s passion and experience in building and mechanical design melded perfectly to his passion for brewing. He designed and built-out his all electric HERMS system, including building a control panel, designing the setup and flow of process pumps, CIP System, and recirculating heated mash system to Jay’s exact specifications. The sophisticated mechanics of this system provided Jay the ability to create, measure, replicate, and master recipes he created.
The large capacity of Jay’s HERMS system also allowed for the ability to create great base styles and split batches of beer into different versions and treatments. A great example is his Suwannee Brew Fest Best of Show award winning Triple Berry Berliner Weisse, along with many other gold, silver and bronze medal winning beers in the Southeast. A number of recipes have been scaled in commercial collaboration with establishments like Lincoln Fill Station, Burnt Hickory Brewery, and Climbing Bines Brewery showcasing beers like Sweet Stout with Rum Soaked Vanilla Beans, Blueberry Blackberry Raspberry Berliner Weisse, and Tropical Berliner Weisse.
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