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Tap Room Hours

  • Monday-Wednesday Closed
  • Thursday 3-9
  • Friday 3-10
  • Saturday 3-10
  • Sunday 3-9
  • Trivia night every 2d and 4th Thursday of the month from 7-8:30

Address

310 Newman Drive, Cookeville, TN 38501

Jig Head Brewing Company

“I strive for outstanding, remarkably drinkable beer, not for any particular characteristic of the beer to get noticed. What I mean is, for most people, beer is primarily a means to an end — hanging out with friends. We brewers take great pains to craft excellent, interesting examples of the various styles, but to the consumer, the beer itself is secondary in importance. I’m satisfied if the consumers think the beer “tastes great” and then focus on their friends and family. I don’t need them to analyze it, describe its intricacies, or rate it on someone’s scale. Craftsmanship is about us serving the needs of the customer, not about them serving our need for praise and recognition.”

~ Manny Edwards, Head Brewer

We craft artisan beers that represent a wide variety of styles, from crisp, refreshing lagers to intense Belgian Dark Strong Ales.

If you’re new to the craft beer scene, we have highly approachable selections that will taste familiar, but with more character than mass-produced beer — a great introduction to craft beer.

For the experienced aficionado we offer rich, complex beers that often push into new stylistic territory; barrel-aged, rare styles, and mixed fermentation sours.

Either way, we have craft beer for everyone.

 

Our Beers

Our Core Beers

 

Skipjack Belgian Saison

 

A note from the brewer: “If I could only have one beer for the rest of my life, I would choose Skipjack. It has everything I love in a beer — loads of character, perfect drinkability, thirst-quenching, gorgeous color, pairs with everything, great for cooking, suitable for any time of year, and ideal alcohol content. Plus, it’s loaded with fond memories for me, as my dad introduced me to this style in Belgium 30 years ago, and we had a great time crushing it.”

Overall Impression: No funky “barnyard” character here; the focus is on the traditional refreshing, thirst-quenching aspects of the style, perfect for hot weather and easy food pairings.

Profile: Highly aromatic; prominent fruity character from Belgian yeast, but not funky; mild black pepper spice and some basil notes; restrained bitterness and mild tartness complement the orange citrus notes; highly carbonated and effervescent; grainy Pilsner malt mouthfeel yields to a dry, snappy finish, inviting the next drink.

 

48 Fathom Porter

Overall Impression: Rich in malt character, but not heavy, this smooth Porter boasts bold chocolate aromas with hints of toast and coffee.

Profile: Dark Munich malts dominate, supported by caramel, chocolate, toast, and coffee flavors. Roasty character is restrained. Hop character is absent. Body is medium-full, mouthfeel is creamy, especially as it warms. Even though alcohol is moderate, no alcohol impression is apparent in aroma or flavor. There is just enough bitterness to wind up the malt-sweet mid-palate, for a smooth, satisfying finish.

 

 

Coral Bay IPA

Overall Impression: Especially complex, intense hop aroma; a malty sweet palate enhances the vivid tropical fruitiness, but finishes in perfect balance thanks to a firm, smooth, lingering bitterness.

Profile: Here is the perfect balance of dank, pine, tropical fruit, and stone fruit aromas. Initial dank and mild pine aromas yield to an indeterminate combination of coconut, pineapple, and mango top notes. A bit of sweet caramel malt character on the palate enhances the impression of fruitiness, but isn’t cloying, as it is skillfully balanced by just the right amount of bitterness. As the glass warms, notice the development of peach-apricot aromas.

Bottle Conditioning

The Importance of Bottle Conditioning

Bottle conditioning has a dramatic impact on the aroma, flavor, and other characteristics of the beer. When a beer is bottle conditioned, “priming” sugar is added to the beer just before bottling, and the beer re-ferments in the bottle, producing a calculated amount of carbonation and altering the flavor and aroma.

An essential aspect of bottle conditioning is the extended time the beer has in contact with the yeast. Beer that has been “brightened” and force carbonated is separated from the yeast before packaging, and does not have the advantage of extended conditioning. But bottle-conditioned beer will continue to develop in the bottle.

This is not to say that brightened beer has no place in your glass. Excellent beers are produced by this method, and we offer many of them ourselves. But some styles greatly improve by bottle-conditioning, and we take full advantage of the technique to produce some of the finest beers available anywhere on the planet.

Some styles that are improved by bottle conditioning:

  • Belgian Blondes, Dubbels, Tripels, and Quadrupels
  • Imperial Stouts
  • Barleywines
  • Bière de Garde
  • Hefeweizen

The sediment that develops in the bottom of the bottle is a normal result of the bottle conditioning process. Some people decant the beer into a glass and leave the last bit in the bottle, but some think the beer is improved by adding the sediment.

In that case, the traditional serving technique depends on the style of beer. For a Hefeweizen, pour 2/3 of the bottle, then swirl the rest and pour it into the glass.

Many aficionados of Belgian beers also prefer to pour the “dregs” into the glass for additional character. Our Belgians are sold in 750 mL bottles, so we recommend a two-stage pour, explained here.

As we like to say, taste is a matter of taste. When serving a bottle-conditioned beer, ask your guest if he would like you to serve the yeast. If so, go ahead and pour it all into the glass.

How to Pour a Beer

This video shows me pouring Skipjack, a Belgian Saison, into a pint glass. Note the nice tall head from this highly carbonated beer.

Pouring a Brite Beer

A beer can be brightened (clarified) by fining, filtering, long lagering (storing cold), or a combination of these. Read about clarity and haziness in beer.

A brite beer is typically poured with the glass held at an angle during the first two-thirds of the pour, so the beer runs down the side. This prevents excessive foaming, or head. For the last one-third, hold the glass straight up and pour a little more aggressively, so the beer splashes into the glass, forming a controlled amount of head.

Pouring a Bottle Conditioned Beer

If the beer is bottle conditioned, it will have sediment in the bottom, explained here. This sediment is a normal and enjoyable part of the craft beer experience.

Our Belgian styles and wheat beers are highly carbonated, as it typical for these styles, so a gentle pour is recommended.

Our bottle conditioned beer is sold in 750 mL (25.4 fl oz) bottles, so we recommend two ways of pouring with the yeast sediment.

  • Single glass method — pour your first glass clear. While you’re enjoying this glass, the bottle will warm slowly, opening up new flavors and aromas. Pour the second glass with the yeast and enjoy the slightly different taste and smell of the beer. It’s part of the journey.
  • Two glass method — for this you’ll need a large glass (19 or 20 oz) and a small sampler glass (5 to 8 oz). Pour the top of the bottle into the large glass, and the bottom into the sampler, along with the yeast. Taste them both. Drink the large glass down some, then pour the smaller glass into it.

If you prefer to drink the beer without the yeast, simply pour it off, leaving the yeast in the bottom.

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