[image-2]We’re sure you won’t have to be a beer geek to enjoy Edmund’s Oast when it opens (in three weeks, they hope), but being a beer geek will surely help you appreciate this place. The level of thought that has gone into everything was quickly evident as co-owner Scott Shor gave some media types a tour of the space last night.
A couple of highlights:
The 48 taps will feature a rotating collection of the best beers around along with draft wine, cocktails, and soda. In addition to serving Cannonborough’s sodas, they plan to make their own in-house mocktails. The tap system is direct draw, with lines no longer than five feet feeding into the cooler directly behind the bar. Co-owner Rich Carley promises they will be cleaned every one to two weeks.
2) All Speigelau, all the time
Carley says they’ve spent a small fortune on glassware because “it’s all about the glassware.” Not only will the glasses be properly cleaned (something my beer geek friends insist is of huge import), they will be of the appropriate size and shape for optimum beer enjoyment. “Depending on the beer,” says Carley, “we’ll serve it in the size and the glass we feel it should be.” That means you won’t be stuck with an imperial pint of a 17 percent stout.
The five-barrel brewhouse, which can be seen from the dining room, is outfitted with water filters, grain augers, fermenters, and a room just for barrel aging. They will be having lots of fun in this room, creating unique suds.
Above the massive open kitchen is a big display case for storing housemade charcuterie. The kitchen also has a dry-curing cooler and room for whole animal butchery. (Don’t worry vegetarians, the menu will have more than meat on it.)
The guys of Edmund’s Oast, including chef Andy Henderson, are a collaborative crew. They expect to have plenty of guest brewers and guest chefs coming in on a regular basis for special events. For Carley, his dream collaboration would be with Ron Jeffries of Jolly Pumpkin in Michigan. “He’s a hero of everyone,” says Carley. “He uses wild yeast and wood aging and makes beers with really deep flavors.”
6) Dream Team
The core three — Shor, Carley, and Henderson — have surrounded themselves with a team of pros, including Andy Fallis of the Indigo Road Group, who will be the general manager, providing Shor and Carley, who have never run a restaurant, on-the-job training. Jessica Garbee, formerly of the Macintosh, has been hired as head server. For the cocktail program, they hired Jayce McConnell from Snack Bar in Oxford, Miss., and they’ve brought Cameron Read down from the Greenville Beer Exchange to run the brewery.
7) We won’t call it a beer garden, but…
They will have a large, leafy outdoor patio with round tables and plenty of space for hanging out.
Here’s the only picture I took of the inside, which still looked pretty rough. Keep an eye on their Facebook page for more updates.