Two Crafty Female Entrepreneurs Break into the Nashville Beer Scene
Nashville, TN (November 16, 2010) — Jackalope Brewing Company, LLC proudly announces the signing of their lease at 701 8th Avenue South, where they plan to launch Nashville’s newest craft brewery and taproom, set to open in spring 2011. Operated by Bailey Spaulding and Robyn Virball, the Jackalope Brewing Company will be the first entirely female run commercial brewery in Tennessee.
“Starting Jackalope in Nashville was an easy decision,” said Bailey Spaulding, CEO of Jackalope. “We were inspired by Nashville’s creative and entrepreneurial culture. Music City has vibrant energy, supports local business and most importantly, loves delicious beer. Robyn and I are excited to house our business in the 8th Avenue Corridor, where many inventive, local businesses thrive and set a welcoming foundation for our brewery and other entrepreneurs to grow.“
The future site of Jackalope Brewing Company is 8,223 square feet, mostly comprised of warehouse that will be home to the brewing operation and additional commercial space for a public taproom, which will open for limited afternoon/evening hours during the week. The leasing deal was brokered by the real estate firms of Cassidy Turley and Chas Hawkins Company, Inc.
Distributed by BountyBev, Nashville’s all-American craft beer distributor, Jackalope’s unique and delicious craft brews will be initially available in draft-only pours at bars and restaurants in the Nashville metropolitan area. Jackalope’s taproom will feature four different draft brews, including a rotating tap for experimental and seasonal beers, satisfying curious beer-drinkers’ appetites and keeping the brewers on their toes.
For more information on Jackalope Brewing Company, distribution, location or vision for craft beer excellence, contact Robyn Virball at robyn@jackalopebrew.com or 857.998.2571.
Jackalope Brewing Company, on tap for Nashville in spring 2011.
See what’s brewing at www.JackalopeBrew.com and on Facebook!
The gelato uses, I believe, only about a fifth of the bananas they would use normally in a banana gelato, so it wouldn’t overpower the hefeweizen. With each bite, you get great, creamy banana gelato, without it being overpowering. But on the finish…..ahhh….you get that 
