Chef Nick Anderson designed SweetWater’s new menu to pair with the plentiful suds on tap.

BY: Claire Ruhlin

SweetWater Brewing Company fans now have the option to dine while they drink. The taproom recently debuted its highly anticipated renovation, which includes a new menu from executive chef Nick Anderson, formerly of Canoe, Rathbun’s and Ormsby’s.

The options include both large and small plates, as well as “hefty sides” and snacks, many of which were made using SweetWater beer, or are designed to pair perfectly with the brews on the menu. Using local ingredients is another priority, and produce is delivered to the kitchen weekly from local farms. The resulting fare includes items such as 420 boiled peanuts, spent grain chicken tamales, G13 caramel corn and Big Green Egg beer-can chicken.

“Most people come to SweetWater to enjoy the brews, and now we’ve made it easier for them to enjoy delicious, high-quality food with those brews,” says Anderson. “Our staff can easily point customers to what beers pair best with which food items so they get the ultimate taste experience.”

Anchoring SweetWater’s new layout is a center bar, where guests can order food and choose from 36 different beers. Large-scale, roll-up doors open up onto a patio, while glass windows provide views of the main brewery, allowing patrons to watch the brewing process as they drink and dine.

SweetWater Brewing Company
195 Ottley Dr. N.E.
Atlanta 30324