Ep. 51: The Brick Store’s Neil Callaghan On Curating A Modern Beer Program

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Ever wonder how a beer bar becomes a destination instead of a museum? We sit with Brick Store Pub’s beer director, Neil Callaghan, to unpack how a 30-year institution stays fresh while honoring tradition. Neil traces his path from touring musician to Cigar City translator-in-chief to the person shaping one of the most respected tap lists in the country—and he shares the systems, stories, and stubborn standards that keep the program humming.

We dig into Georgia’s once-strict laws that banned taproom pints until 2017 and how that forged a uniquely strong beer-bar culture. Neil explains why brewery retail didn’t kill bars, how collaboration beats competition, and what happens to “rare beer” hype when lines vanish. From there, we get tactical: how to balance Belgian classics, cask ale, and lager with hazy double IPAs and pastry stouts; where he draws the line on smoothie-adjacent novelties; and why quality matters more than hype, even when the Venn diagram occasionally overlaps.

The conversation hits surprising notes. Belgian beer is surging at Brick Store thanks to authenticity, glassware, and value. Mixed culture ales remain a hard sell until they’re sampled, then they shine. Barleywine deserves your attention and your patience. Pumpkin beer can be excellent when it tastes like beer first. And non-alcoholic options like Guinness Zero can fool your senses in the best way. Through it all, Neil’s Advanced Cicerone lens helps decode draft systems, fermentation nuance, and food pairing without losing the simple test that matters: does it taste good?

If you’re curious about curation, beer-list strategy, and what truly resonates with new 21+ drinkers, this one’s packed with practical takeaways and fresh perspective. Follow and share the show, leave a review to help others find us, and tell us: which style deserves a comeback on your local tap list?