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Sunday Brunch! New Time, New Menu! 11a-3p

If you haven't joined us yet, you're surely missing out.  We've revamped our menu top to bottom, and are slinging $5 Bloody Marys to boot. We even talked our staff into coming in to open at 11am to get your Sunday kicked off the right way.

Today's Beer

Breaking Bob Kolsch
Our 2nd generation, this pale golden ale/lager hybrid associated with the city of Köln, Germany, uses the lightest German Koln & Heidelberg malts. With enough hops for balance, the result is a very light, crisp beer. Tap Date 8/30 OG 1.045 IBU 21 ABV 4.8%
Juice Willis: It’s a Binary Liquid
Juice is back with a vengeance and this time he's packing Cascade, Mandarina Bavaria, and Ekuanot hops. His friend Zeus Willis got roped into this whole ordeal as well, so be on the lookout for a few guest appearances from him down the road. Dare we say that this batch is the bomb? Tap Date 1/15 OG 1.060 IBU 50 ABV 6.5%
Smokin’ Hot Beech Rauchbier
It must be time for bonfires and parkas because the rauchbier is back! This seasonal favorite features beechwood-smoked barley as part of the grain bill and is fermented with a popular German lager yeast. The beer was then cold-conditioned for over one month. The result is an amber lager with a smoky nose and a crisp, balanced finish. Cheers to the change of seasons! Tap Date 11/9 OG 1.051 IBU 41 ABV 5.5%
Siberius Minimus Imperial Stout
Baby brother to our infamous Siberius Maximus Imperial Stout. One mash, six-hour boil.ABV 9.5%
Sow Your Wild Oatmeal Porter
For those that want a beer with complex malt flavors, without the extra roastiness of a stout, our Oatmeal Porter is your beer. This Porter contains prominent notes of chocolate, biscuits, and dark fruit and is smoothed out by a big portion of flaked oats, with just enough English hops to balance. Tap Date 1/10 OG 1.056 IBU 30 ABV 5.2%
Hibernaculum Petite Saison
Another petite saison for your consideration, this thirst quenching yet complex brew was fermented with a blend of yeast strains. The resulting beer has the ideal balance between a dry, crisp malt backbone and those classic funky overtones from wild yeast. It's the perfect beer for folks who want to venture outside of our typical offerings, while still maintaining pitch-perfect quaffability. Tap Date 10/15 O.G. 1.031 ABV 3.5%
Big Slurp Imperial IPA
Back for round two, it's our west coast DIPA! This time around, it was assertively-hopped with nearly fifty pounds of Columbus, Idaho 7, Cascade, Eureka, Simcoe, Chinook, and Centennial hops, all supported by Canadian Pilsner and Irish IPA malts. It's a throwback to when hoppy beer was hoppy with more pine flavor than you can shake a stick at! Tap Date 12/2 O.G. 1.076 IBU 108 ABV 8.6%
Husker Red Rye
Here's a classic from before the Haze Craze! A healthy addition of rye malt lends a bit of spice without overshadowing the hop presence and we also decided to add a small dry hop of Centennial this time around. The result is a malty and complex. We hope you enjoy this slightly updated nod to the past! Tap Date 1/15 OG 1.069 IBU 65 ABV 7.1%
Dubbel Bubble Dubbel
A very unique aroma of toasted bread, caramelized sugar, and dark fruit all come together from a complex grain bill. Fermented with traditional monastery ale yeast, producing notes of bubblegum, banana, subtle spicy phenols, and plum. Brewed with dark candi sugar for an ABV boost, as well as notes of molasses, this beer is dangerously drinkable. Tap Date 3/26 OG 1.075 IBU 20 ABV 8.5%
Juice Willis: Die Hard is a Christmas Movie
Can we just end this pointless debate already? Die Hard is a Christmas movie. It's a story of personal redemption that takes place on Christmas Eve. Michael Kamen's orchestral score peppers in melodies from countless holiday classics and prominently features sleigh bells. John McClane even squeezes through an HVAC duct, not unlike Santa squeezing down a chimney. We dry hopped this batch with Nelson Sauvin, Simcoe, and Centennial. Argyle put it best though: "If this is their idea of Christmas, I've gotta be here for New Years!" Tap Date 12/22 OG 1.060 IBU 50 ABV 6.5%
Kviek on a Leash Barrel-Fermented Barleywine
Oat & honey barleywine barrel fermented with Horindal Kviek yeast. ABV 5.2%
Just the Tip of the Cap English Mild
There are 11 different grains and sugars in this beer, giving it the similar complexity of a Barleywine grain bill, but it only clocks in at 3.4% ABV. Very faint nuances of dark fruit, caramel, toffee, chocolate, and coffee, with just enough earthy English hops for balance; get the flavor and drink more than one. Tap Date 12/26 OG 1.035 IBU 14 ABV 3.4%
Little Tart Sour Cherry Ale
This kettle soured ale was brewed with lactose sugar, vanilla beans, cinnamon bark, and over 200 pounds of both sweet and tart cherries. These ingredients combine to emulate flavors of a fresh cherry pie. Notes of pie crust, juicy cherries, and a balanced tartness make for savory and refreshing treat. Tap date 12/27 OG 1.052 IBU 12 ABV 5.7%
Jemmy Stout
With six different grains used in the brewing process, this is one of the more rich and complex stouts out there. Several different roasted barleys, oats and caramelized grains yield hints of shortbread, toffee, chocolate and a roast espresso finish. Tap Date 3/14 OG 1.067 IBU 65 ABV 6.9%

BEER

Brewing on a 7 barrel system, Neal Engleman has developed a beer program that focuses on perfecting classic styles such as Kolsch, Pilsner, ESB, IPA, barrel aged strong beer and session styles. This classic list is balanced with more experimental styles: milkshake IPA’s, fruited gose’s and farmhouse ales, to name a few. Over the last seven years we’ve also developed a barrel aging program, aging stouts, barleywines, and scotch ales in bourbon and rum barrels to bring out the beers best characteristics, winning a Silver Medal in Barrel Aged Strong Ales at the Great American Beer Festival in 2018 for our Willett Bourbon Barrel Aged Ye Old Sprinklerhead Barleywine.

FOOD

Terry Koval has spent the last several years turning the Wrecking Bar’s menu into a diverse array of flavors, while staying rooted in pub classics. We source from local bakeries, dairies, and farms ( including our own ), and believe it’s important to support the local economy and build relationships. The menu keeps a few classics on constantly, while the rest changes to reflect the season, highlighting produce and flavors at their peak.

ABOUT

Housed in a late Victorian building that was once a home, a church, a dance studio, and an architectural salvage store, the Wrecking Bar Brewpub has worked to become a cornerstone of the neighborhood. With a focus on comfortable atmosphere, clean and exciting locally sourced food, an extensive bar program, and excellent beer crafted in house, the goal is to maintain a restaurant that has has something for everyone. Come grab a beer at the bar, or meet up with family and friends for dinner.

OUR TEAM

Stevenson Rosslow
Owner, 8 yrs
Terry Koval
Partner, 7yrs
Matt Mazzucco
Manager, 8yrs (Which is longer than 7 but W/e Terry.)
Paul Figel
General Manager, 7yrs
Kelsea Tremayne
Bar, 4yrs
Matthew Vaughn
Manager, 2yrs
Daniel King
Graphic Artist, 4yrs
Bill Arnold
Brewer
Nick Jennings
Chef de Cuisine
Jeremy Swofford
Sous Chef
Robert “Myers” Pierce
Sous Chef, 4yrs
Tony Johnson
Prep, 5yrs
Ben Rieger
Bar, Server, 3yrs
Katy Frazier
Event Manager, 1yr

EVENT SPACES

There are three separate event spaces at the Wrecking Bar Brewpub, each with varying capacity and atmosphere:

The Cellar

The Cellar is a private dining room located inside the restaurant that seats up to 30 for dinner and holds up to 40 for a cocktail style party. Excellent for dinner parties and get togethers, from workplace mixers and book clubs, to birthday parties and rehearsal dinners.

 

The Biergarten

The Biergarten is a event space in our brewery warehouse that seats up to 42 and holds up to 100 standing. With a long concrete bar, twelve beer taps, and fermentation tanks in the room, it’s definitely a casual venue, and a built-in stage makes it perfect for celebrations involving a band.

The Marianna

The Marianna is our formal event space on the main floor of the house, with a capacity of 30-250 people. It has 13 foot ceilings, stained glass windows, and original fireplaces, and is perfect for weddings (both ceremony and reception), breakout sessions, rehearsal dinners, and holiday parties.

For all event spaces inquiries, please contact Katy at [email protected]

History

“The Victor H. Kriegshaber House is historically significant for its association with Victor Hugo Kriegshaber, who was a leader in the cultural and economic development of Atlanta during the first third of the century, and the original owner of this house. He commissioned the building to be designed by architect Willis F. Danny just before 1900 and lived there with his family until 1924.The Kriegshaber residence is a fine example of Denny’s work; he practiced only a few years in Atlanta before his early death at 31 due to pneumonia, but managed to design many of the city’s most prestigious public and private structures before 1905. Stylistically, the house is a noteworthy transitional statement combining late Victorian and eclectic details.

Kriegshaber was born in 1859 to Prussian immigrants living in Louisville, Kentucky. He did not make his home in Atlanta until 1889, when he left his civil engineer’s position with the Central of Georgia Railway to become a contractor and soon after president for forty-three years of his own building materials supply company. Nine years after his arrival in Atlanta, Kriegshaber was able to afford his elegant showplace on the periphery of Inman Park. He served in executive positions for countless businesses, civic, philanthropic, and cultural organizations. In addition to his building material supply business, Kriegshaber was the founder and first president of the Atlanta Terra Cotta Company, a director of the Atlanta Art Glass Co. and vice-president of the National Builders’ Supply Association. He was a director of the Chamber of Commerce and, in 1914, was part of the committee from the Chamber that spearheaded the new development at Lakewood for the Southeastern Fair. The Fair opened in 1916, the same year that Kriegshaber served as president of the Chamber of Commerce.

A charter member of the Rotary Club, Kriegshaber also served as director of the local council of the Boy Scouts of America, as president of the Jewish Charities and of the Jewish Educational Alliance and was director of the Hebrew Orphan’s Home. He was instrumental in establishing the city’s first public playgrounds for children and was later vice-president of the Playground Association of America. In 1905, Kriegshaber was one of the organizers of the Standard Club, serving as its first vice-president.

Kriegshaber served on the executive committee of the Atlanta Music Festival Association from its founding in 1909 until his death. The first Atlanta Music Festival, held in 1909 in the just completed Auditorium, was such a tremendous success that the Atlanta Music Festival Association inaugurated in 1910 the first of nearly twenty annual spring visits by the Metropolitan Opera to Atlanta’s Municipal Auditorium. In addition, his belief in the ability of local musicians and choristers led to the establishment of the Atlanta Philharmonic Society, of which he was president at his death in 1934.”

Wrecking Bar Brewpub

  • Monday: 4 - 11 pm
  • Tuesday: 4 - 11 pm
  • Wednesday: 4 - 11 pm
  • Thursday: 4 - 11 pm
  • Friday: 12 pm - 12 am
  • Saturday: 12 pm - 12 am
  • Sunday: 12 pm - 10 pm

© 2019 Wrecking Bar Brewpub