Following youth baseball games, Maggie Emerson and her husband often craved a relaxing beer and meal. However, Collierville lacked an establishment akin to the places they frequented in East Memphis. In response, Emerson took the initiative to establish the town’s sole brewpub on Poplar Avenue, transforming the former C-Town Meat and Seafood shop. The Collierville Beer Board officially sanctioned her business on Tuesday, Oct. 17.
Expressing the town’s readiness for such a venture, Emerson emphasized the burgeoning community and the absence of a welcoming family-oriented spot. For a year, she and her husband meticulously developed their business plan, intending to unveil Maroon Brew Co. by spring 2024, a nod to Collierville High School’s colors.
Adhering to Collierville’s beer regulations mandating at least 50% of revenue from food, Emerson plans to serve gourmet hot dogs and shareable appetizers, while ensuring that all food is prepared on-site. The transition into the new space is relatively straightforward, given the presence of an existing commercial kitchen.
To equip the brewpub, Emerson has ordered beer machinery from Craft Kettle Brewing Equipment in New Orleans. Brewing must commence before the anticipated spring opening, hence her early acquisition of the permit. Although Maroon Brew Co. won’t operate as a distribution brewery, Emerson aims for a diverse menu, stating, “We can brew all kinds of stuff and want to experiment with recipes.”
In addition to traditional offerings like IPAs, pale, golden, and amber ales, the brewpub will extend its selection to include sours, hard seltzers, and non-alcoholic beverages. Emerson envisions a family-friendly environment, complete with a designated play area for toddlers and a variety of board games for older kids.
While Emerson’s professional background lies in software and marketing, her experience in the brewing industry, gained from working at Hook Point Brewing Co., positioned her well for this venture. At Hook Point, where she began as a brewer’s assistant and rose to head of production, the lack of a kitchen prevented them from meeting Collierville’s on-premise beer consumption requirements.