Cherry Street Brewing in Cumming has been celebrating its fifth anniversary this week with a series of events at its brewpub in Vickery Village.
“In that five year period, we expanded about five different times,” says Cherry Street founder and brewer,” Nick Tanner. “We grew from a 3-barrel to 10-barrel brewhouse, added the Taproom and the Barrel Room expansion, added distribution to the entire state, and now started canning, none of which were in the original business plan.”
Now, Cherry Street is working on its latest project, set to open at the new Halcyon Development in late 2018 or early 2019.
“It will be a full brewpub, with twice as many seats as the restaurant that we have now, and a large 2,200 sq ft. beer garden space,” Tanner says. “It will have a 6,000 sq ft. interior, with a 1,200 sq ft. brewery on the second level, as well as the beer garden. And we will be featuring 18 house-made Cherry Street beers.”
In honor of Cherry Street’s fifth anniversary, one of its new canned offerings, Steppin’ Razor Double IPA, is this week’s Beer Pick.
Steppin’ Razor Double Dry-Hopped IPA
Cherry Street Brewing, Cumming
Available on draft and in 16-once cans
Steppin’ Razor IPA is an 8-percent alcohol, double dry-hopped IPA, with hops added in the fermenter, and then in the conditioning tank right before it gets packaged.
Cherry Street founder and brewer, Nick Tanner, claims the hopping technique makes it less bitter with a softer, smoother mouthfeel, and more flavor than traditional IPAs.
The blend of Simcoe, Citra, and Mosaic hops provide a tropical fruit-forward burst of mango, passion fruit, and citrus in the nose and on the palate.
Match the big, fruity flavors of Steppin’ Razor IPA with smoked beef brisket or spicy pulled pork, grilled lamb chops, or sharp cheddar or blue cheese.