From the Earth Brewing

Roswell Brewpub to host their Grand Opening this weekend

Roswell. So hot right now.

From the Earth will host their Grand Opening this weekend, joining Gate City, Abbey of the Holy Goats, and Variant Brewing as part of the Roswell beer scene.  We recently sat down with owner Tim Stevens to sample some of the beer and food offerings from the brewpub.

Stevens comes from a fine dining background and wanted to incorporate the quality food of that industry into a more relaxed environment.  The brewpub is open and inviting with high ceilings, natural wood, and a full view of the brewhouse.  Although they shy away from the farm-to-table catchphrase, the menu features many farm fresh ingredients.  Head Brewer Jamie Parker joins the team with previous experience at Slice and Pint and 5 Seasons, with SweetWater co-founder and 5 Seasons Brewmaster Kevin McNerney serving as Head Brewing Consultant. Executive Chef Matt Meacham’s menu is prepared with the advisement of investor and lauded Atlanta chef Kevin Rathbun.

From the Earth Brewing
(L-R) Variant Brewing’s Matt Curling and Beer Guy Brian chat with From the Earth Brewing owner Tim Stevens.

The Beer

From the Earth will open with four beers brewed in-house: Golden Spiral Golden Ale, Two Step Hefeweizen, Goin’ Out West IPA, and Cosmonaut Imperial Stout.  Several guest taps from local and regional breweries will also be featured.

The Golden Ale is a great example of the style and an easy drinker for anyone that isn’t necessarily a beer geek and the Hefeweizen delivered pronounced banana and clove, although not one of my favorite styles it was still an enjoyable beer.  The West Coast IPA was extremely hazy, which isn’t typical, but delivered the hop flavor and bitterness expected.  Purists may be turned off by the haze, but it’s not something I get too worked up about. (NOTE: The IPA was absent from a final tap list shared on Facebook.)  After our meal we enjoyed the Imperial Stout, with a very smooth and bold roasty character delivering chocolate and coffee notes.

I’m generally pretty forgiving of brand new breweries on their beer.  Even the best brewer takes a bit of time to adjust to a new brewhouse.  If a brewery can deliver “decent” beer without flaws out of the gate I’ll revisit them again in six months or so to see how things are coming along.  However, From the Earth is delivering very solid offerings from the start and I look forward to seeing what they have on tap in the future.  Each of the beers is also available to go in crowlers.

If you’re in the mood for a cocktail check out the Gin + Juice made with delightfully floral Nolets gin and Concord grape shrub or the Shattered (my favorite) with Four Roses Bourbon, punt e mes, and Bitter Truth bitters.  There are a couple of beer cocktails on the menu as well if you’d like to cross the streams.  For the wine drinkers there’s a nice selection across the spectrum.  We opened a bottle of Hall Napa Cabernet Sauvignon which I really enjoyed, but I’m no Sommelier.

From the Earth Burrata
Burrata with black truffle, arugula, local honey, and house-made pita.

The Food

We sampled several of the menu offerings while chatting with Stevens and Chef Meacham.  Their passion for what they are doing is obvious in the way they articulate what goes into each dish, as well as the end result they put on the table.  Although I enjoyed their beer, the food is where they really impressed me.

Small plate standouts were the Georgia Pork Belly, with two large wedges of crispy and tender pork, and the PEI mussels in a mimosa-inspired broth with plenty of crusty bread to soak it up.   You may not consider Brussels sprouts as a standout kind of dish but the Crispy Brussels Sprouts served with torn bacon, blue cheese crumbles, and apple gastrique were fantastic.

The Croque Monsieur is made with a boldly salted ham cut nicely by the sauce and dijon mustard, a poached egg on this would take it to another level.  While the Pork Belly BLT was tasty it didn’t wow me as much as other items on the menu.  The pork was tender and juicy but seemed to disappear a bit in the thick cut sourdough.

The Jumbo Prawns and Grits are a great spin on the classic shrimp and grits with massive prawns served over sweet potato grits.  I expected the sweet potato would be an odd addition but it worked well and wasn’t overly sweet potatoey.  Steak lovers have a few choices on the menu and the Spinalis of Ribeye I sampled was superb.  The spinalis is from the cap of the ribeye and is considered the most flavorful cut.  The Napa Cab we had was a great accompaniment.  Southern with a twist offerings continue with the fried chicken, which is cooked sous vide before being quickly fried to order and is juicy and delicious.

From the Earth Spinalis Ribeye
Spinalis of Ribeye, cut from the flavorful cap.

The Lowdown

With an experienced owner in Tim Stevens as well as beer and food advisers Kevin McNerney and Kevin Rathbun, From the Earth is starting ahead of the curve.  The beers on tap now are all very enjoyable and the food is excellent.  If you’re looking for something to do this weekend make a day of it and head to Roswell.  Grab a couple of beers at Variant Brewing and head over to From the Earth for some eats and more beer, of course.

From the Earth Brewing

1570 Holcomb Bridge Road
Roswell, GA  30076
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Grand Opening Extravaganza
Friday, November 3rd | 4:00 – 11:00 PM
Saturday, November 4th | 12:00 – 11:00 PM
Sunday, November 5th | 12:00 – 9:00 PM

From the Earth Croque Monsieur
The Croque Monsieur features salty ham and Gruyère on fresh sourdough with a Parmesan sauce and dijon mustard.