We are proud to call the great state of Tennessee and city of Nashville home to Tennessee Brew Works and adjoining tasting room, which we call the Tennessee TapRoom.  

The tasting room is open Wed-Thu-Fri 5-10PM, Sat 12-10PM, and Sun 12-8PM, at 809 Ewing Ave, in the heart of Music City. For updates, please check back here, subscribe to our Newsletter, and follow us on Facebook and Twitter. We're looking forward to serving you "Finely Tuned Craft Beer"!


We strive to create craft beer using a greener brewing process. Tennessee Brew Works was the first brewery in North America to utilize the Meura Micro Mash Filter (001 is on our serial number) with the superb quality of the U.S.-made Aegir Brewing System to create all of our brews; fostering one of the greenest brewing processes in the region

The 25-barrel brew system is uniquely designed to offer a higher level of efficiency than is customary for a brewery of this size. In general brewing is resource intensive process, but our brew system uses far less water, raw materials, and energy than a traditional lauter tun system.

While holding a relatively smaller presence in the North American craft beer market, nearly 90% of the beer volume produced in Belgium is produced with the Meura 2001 technology, approximately 25% of the world’s beer volume is produced with Meura 2001 Mash Filter.

Some fine facts about our system and process:
1) Using the Meura 2001 Micro mash filter minimizes our ecological footprint in multiple ways; including reducing our grain usage. We extract 100% of the sugars from our malt as determined by the E.B.C. laboratory yield (fine grist). It is common for lauter tun brewhouses (utilized by >99% of the breweries in North America) to experience extract losses from 10-30%.
2) Lautering systems rely on the barley husk and thus often are limited to recipes with high barley percentages. Our mash filter opens up possibilities of brewing with a wide variety of grains such as wheat and rye in any amount; explaining how we are able to brew beers like our spring seasonal "Walk the Lime," which uses 100% wheat grains.
3) Thanks to a total filtering and sparge time of <100 minutes, we are able to brew more beer in less time (again, compared to traditional lauter tun brewhouses). We can produce three to four batches of beer in a 10-12 hour time period; representing both energy and labor savings.
4) Our spent grains are 10% dryer which leads to a cleaner operation with essentially dry matter versus liquid matter. This allows ease of handling for both us and our partnering farmer, Ralph Cole of West Wind Farms, who repurposes our spent grains for animal feed.
5) We save between 25-50% in water usage during our filtration due to the recovery of more wort, and ease of cleaning the mash filter. 
6) The gravity of our wort after filtering and sparging is >16°P, allowing us to brew high gravity brews with 100% efficiency. We have an ideal set-up for brewing specialty beers.
7) Our sparging process is reduced and leads to less leaching of astringent tannins and other unwanted components.
8) Our process and equipment produce a wort that is of high quality or “brighter”. This brighter wort has 30-50% lower volumes of trub (proteins and particulates), which lessens our need for additional processes to remove these solids. Also, our brighter wort has lower hop consumption (5-15%) allowing more of our hops make it into the finished beer. Read more...