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.” – Matt Shirah, co-founder

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 artists.” – Travis Herman, co-founder

The brewery is where beer, family and friends meet.

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 runs the quality control lab at Scofflaw.

Joe created Hooligan with us after developing it as a homebrewing recipe. Prior to taking up brewing at Jekyll Brewing, Joe worked in a neuroscience lab.

A multiple talent, Brad is the operations manager. He brought five years brewing experience to Scofflaw. A former commercial electrician, he has 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.

A recent beer magazine editor, longtime journalist and a motor racing author, Jonathan is the Media Relations guy. A T-shirt reading “I write for beer” would pretty much sum up his career.

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.

Families and children are welcome at Scofflaw – and seem to enjoy themselves.

Free scooter rides always available.

Sheila is a veteran of 20 years in the restaurant industry in Atlanta. She works as the office manager.

One of the places visited by Absentium and Maniac.

Starting with culinary school and home brewing, Joel has a diverse beer background. He has stepped up from master cellarman to the brew deck as a full-time brewer.

Lead cellarman Parker hails from two generations of lobbyists. He worked in politics before deciding to follow his passion for brewing full time.

Our milkshake-style IPA known as Goat’s Milk.

Tessa has a wealth of craft brewing experience. She started in her native Colorado before working in Hawaii and Arizona. Prior to managing Scofflaw’s tasting room, she worked at Florida’s Cigar City Brewing

Hyde was recruited on his first visit to Scofflaw. He was soon promoted from cellarman to brewer due to three years’ experience, including a stint at Devils Backbone Brewing.

Patrick has been in all facets of the alcohol business, including sales and tending bar. He worked at Devils Backbone in Virginia prior to taking the lead role in Scofflaw’s packaging department.

Cecily stepped up to work as a sales representative after starting as a Scofflaw "beertender." The daughter of a homebrewer, she began working in craft beer as a student at Kennesaw St.

Teddy began his craft beer packaging career in Atlanta area breweries. He’s always looking for the best result. “Good, better, best – never let it rest.”

A retired IT sales entrepreneur and current studio artist, energetic Dirk handles general maintenance at the brewery.

Travis worked for OSHA covering the Southeast before joining the packaging crew. He got to know Scofflaw beers at his favorite pizza parlor, St. Angelo's.

For quality control, we invest money and lots of time in the lab.

John knows his beer. He joined the Scofflaw sales team from Orpheus Brewing, where he worked as a brewer for two years after starting as a homebrewer.

Starting in the restaurant business at age 14, Kristina has long held a passion for educating people about what they’re drinking. “I’m honored to help build the awesome Scofflaw brand.”