The brewery is where beer, family and friends meet.

Our barrel program is in its infancy. We’ll continue to have bottle releases at the brewery – announced and unannounced.

This was my opening day hairstyle. Just to let people know we are mad scientists as well as artisans.

I am absolutely dedicated to Scofflaw. R&D is my big thing. When I get ready to taste a new beer for the first time, my gut twists with anticipation.

J.P., who directs sales, is a character at our brewery everybody enjoys.

This beer represents thousands of hours of research, discovery, preparation and work. We are stoked when others like them as much as we do.

A home brewer, Lindsey was among the first to graduate from the Brewing Science and Operations program at Auburn University. She is our operations manager and runs the lab.

Joe helped us perfect Hooligan. Prior to taking up brewing at Jekyll Brewing, Joe worked in a neuroscience lab.

A multiple talent when it comes to brewery skills, Brad brought five years brewing experience to Scofflaw. A former commercial electrician, he has also worked on bottling lines, built coolers and installed fermentation tanks. “I can pretty much work on anything at a brewery.”

Joe was active in the Atlanta beer scene for more than ten years before joining Scofflaw. “I am stoked to be selling some of the most exciting beers in the country.”

Born in granny’s basement.

A homebrewer who transitioned to fulltime brewing five years ago, Chris has a variety of brewing skills. He started the sour program at Jailhouse Brewing and managed the barrel aging program.

Nathan is one of the unsung heroes of Atlanta craft brewing. He can do it all, including fabrication and sensory tasting. He cracks the whip on our Wild Goose canning line and keeps it humming.

We may break the rules in the name of art, but only after we understand the science.

A veteran of beer sales, Sahil became a craft beer nerd while managing at a Mellow Mushroom and all the taps. She is responsible for many of the Scofflaw restaurant accounts.

A former bar manager at Smith’s Olde Bar, Brandon helps keep things running smoothly in the front and back of the brewery.

Our youngest employee at age 21, Jack worked at bars and restaurants such as The Nest before he came to Scofflaw. “It’s really cool to go back to places where once I worked and see a beer we make on the board.”

Sheila manages the front end of the brewery, including the tap room and special events. She’s a veteran of 20 years in the restaurant industry in Atlanta.

One of the places visited by Absentium and Maniac.

Starting with culinary school and home brewing, hard-working Joel has a diverse beer background. He’s worked as a volunteer brewer at Twain’s and in sales at Nine Mile Station.