Good beer is often not a well-kept secret, and it has allowed Byron and Angela Burroughs to create Tallahassee’s first and largest brewery.
On Friday, February 12, the Proof Brewing Co. held its grand opening of the Proof Brewpub, which will be open five days a week, instead of three starting on Wednesday, February 17.
Their new facility at South Monroe enables Proof Brewing to expand its production potential by five fold. They can increase production from 6,000 to 30,000 barrels per year and qualify for business incentives. The 34,000 square-foot building will feature a 20-barrel brew house, a refined tasting room and an outdoor beer garden.
Proof Brewery has collaborated with local chefs to launch a new on-site restaurant concept called Proper, which will serve locally-grown food from here in Tallahassee. The menu will consist of seasonally rotating menu items such as fried oysters, pimento cheese fritters with local jam, caprese Impossible sliders and more.
The facility also offers a private event space where guests can host parties and events with views of the brewery and access to a private beer garden.
Though the new location is considerably larger, its atmosphere remains as comfortable as before.
“I really enjoyed this brewery. It has great customer service, great beer and a fun atmosphere,” says local guide Christina Callesis.
In addition, the Brewpub will begin hosting brewery tours in the new merchandise area, where guests will have access to growlers, crowlers and package varieties.
Proof Brewpub is Tallahassee’s first craft brewery with a full bar serving 24 beer taps, wine, house sangrias and handcrafted cocktails. Along with new food and drinks, the Brewpub will unveil a special classic, artisan cocktail list of batch spirits and boutique wine.
On Friday, their new selection of craft beers, such as Beatam Vitam, Body Divine, and Dark Beasties, were first released.
Founded in 2012, Proof Brewing Company prides itself on being an industry leader of innovative beers. Customers will have the opportunity to sip year-round beers on draft, in addition to seasonal and pilot batch beer offerings.
“Our main focus was to have the best craft import and specialty beer and hard to find beers in the state,” Burroughs said.