A little about our beer,
our people, and our passion.
ABOUT FAT BOTTOM
About Fat Bottom Brewery
WE CARE ABOUT GOOD BEER AND GOOD PEOPLE.
We make beers that are bigger and sexier than what you’ll find at your local bar. Our beers are built around a wide variety of styles from around the world, and proudly brewed in our hometown of Nashville, Tennessee. Bottoms up!
Born and raised in Nashville
Ben Bredesen honed his expertise in the skill and science of beer-making through countless hours slaving over vats of steaming grains. As Ben’s knowledge of the science of brewing increased, so did his passion for the art and history of beer. Although Ben had a successful career in software, his ultimate goal was to own and operate his own business. After some serious evaluation, he knew he wouldn’t be happy unless he turned his home-brewing hobby into a full-time career. In 2011, he leased a space in East Nashville and started Fat Bottom Brewing.
We’ve expanded and moved to the Nations.
FROM OLD TO NEW
Fat Bottom Brewing Company opened its doors in August of 2012, and as East Nashville’s first brewery, it quickly became a neighborhood favorite. The recipes were developed from Ben’s time as a homebrewer, and scaled up to fit the newly installed 15 barrel brewhouse. As the city of Nashville grew, so did the brewery, and it quickly became apparent that Bredesen couldn’t do it all the brewing, sales, and business management by himself. Drew Yeager, a master brewer from UC Davis and fresh off a stint at Dogfish head, was hired to take over the brewing operation, leaving Ben to focus on continuing to grow the business.
New styles were introduced, distribution increased, and after packaging the beer into cans, it was time to start looking for a larger facility. Bredesen purchased an acre and a half of land at 800 44th Avenue North, and went to work on the future of his company. Shortly after celebrating 4 years of business, the move from the East side to the West side began. From roughly 5000 square feet, to a brand new, state of the art, 33,000 square foot facility. When asked what the vision was for the project, Ben answered with one word, “Quality”. This wasn’t about time or money, it’s a commitment to making the beer the best it can be.