PRESS + AWARDS

 
 
 
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Atlanta’s Bold Monk Brewing Co. announces Neal Engleman as Head Brewer

 
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Another Velvet Taco coming to Atlanta and more dining news from the week

 
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Invest Atlanta's Small Business Expansion Excellence Award for 2017

 
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Max Lager’s team to open Westside brewpub The Bold Monk

Brewed to Serve Restaurant Group Inc., which is behind Max Lager’s Wood-Fired Grill & Brewery, White Oak Kitchen & Cocktails, and Richards’ Southern Fried, announced on Wednesday plans for its fourth concept — The Bold Monk.

 
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Max Lager's receives Great American Beer Festival Silver Medal 2017

Max Lager's receives Great American Beer Festival Silver Medal winner 2017 for BA Prichard's Excommunication, a barrel aged American sour beer; Bronze Medal winner 2016 for Excommunication Forte Cerise, a fruited American sour beer; Bronze Medal winner 2011 for IMOS, Imperial Mocha Oatmeal Stout, a stout beer. 

 

Farmd Launch Party at White Oak Kitchen & Cocktails

 
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Thrillist names White Oak Kitchen & Cocktails the Best Whiskey Bar in Georgia

"White Oak isn't just a smooth sounding name for this ATL-based bar/restaurant: there's also an enormous floating white oak barrel above its barrel bar. Because it's not only important which whiskey you're drinking (there are 120+ bottles of primarily bourbon and single malts), it's where you're drinking it. Wood is a major design element, with ghost wood walls from a textile factory, and sugar maple from the Jack Daniel's distillery repurposed into beautiful chandeliers. Cocktail highlights include the Blackberry Sage Old Fashioned with Chattanooga 1816 Reserve and sage from their garden. But if you go, you'll definitely want to save room for food -- especially if they're hosting a dinner featuring Pappy pours (which they do sometimes!). They're also always experimenting with whiskey-tinged food, like the smoked rack of lamb with a Kentucky bourbon and teriyaki glaze. The dish was intended as a one-off for an event, but come on. Like they're going to pass on featuring a dish Kentucky-yaki"