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 Halter & Jay Young, 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 Halter

Ben Halter

Co-Founder

Jay Young

Jay Young

Co-Founder

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