7 3 7 3 M A R I E T TA AV E .
Side Project Cellar By: Amy De La Hunt Photog raphy: Car men Troesser
Before Side Project Brewing launched, making
T h e p r o l i f i c b r e w e r y ’s o f f e r i n g s i n c l u d e
beer was truly a side project for Karen and
seasonal beers and blends. Side Project
Cory King. Their passion for barrel aging and
Cellar sells some in bottles to go and many
experimentation led to a successful line that
more on draft. Each one is served at the
includes saisons, wild ales and ales aged in
optimal temperature and in the correct
spirit barrels.
glass, as befits beers that may have been aged for years and naturally conditioned in
The brewery complex has a tasting room
the bottle for months before finally making
t h a t ’s o p e n o n t h e w e e k e n d s , b u t S i d e
it to the public. There are also scores of
P r o j e c t C e l l a r, l o c a t e d a f e w b l o c k s t o t h e
ales and whiskeys from around the world.
e a s t , i s t h e c o m p a n y ’s e v e r y d a y t a p r o o m .
Since the brewers always have multiple
The focus is on craft beers, wines and
collaborations going and new beers are
whiskeys. Every afternoon it fills with the
b e i n g r e l e a s e d r e g u l a r l y, b e s u r e t o a s k f o r
sounds of lively conversation and the aromas
tips from the staff when ordering. The short
of hops, malt and yeast. (But not food—
wine list features producers and styles with
the Belgian-inspired beer bar avoids cross-
interesting backstories too.
contaminating smells.)
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ALIVE MAGAZINE
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