Ocmulgee Brewpub in Macon, Georgia: Meet the Brewmaster
Meet the Brewmaster: Ocmulgee Brewpub in Macon, Georgia
We sat down with brewmaster Nick Landis of Ocmulgee Brewpub in Macon, Georgia. In Macon, Ocmulgee Brewpub offers a relaxed, full-service dining experience that pairs classic pub fare with house-brewed craft beer. The menu features a range of approachable favorites—from burgers and sandwiches to shareable plates—designed to complement a rotating selection of small-batch brews made on-site.
Ocmulgee Brewpub in Macon, Georgia: Meet the Brewmaster
The appeal lies in its balance of quality food and freshly brewed beer, all served in a laid-back, social setting. Guests return for the easygoing atmosphere, consistent flavors, and the ability to enjoy a locally crafted pint alongside a satisfying, well-prepared meal.
Tell us about what your morning routine looks like, and how you like to end your day?
My best mornings are when I have set myself up for success the previous day. If I can walk into the brewery at 7:45 and immediately start my brew day, I'll do well and afternoon Nick is going to be very chill. I try to end my work day by enjoying some of my beer with folks in the taproom. I have a lot of colleagues who don’t have the ability to spend time with the people who frequent their establishment. I’m very lucky that I can see my Monday afternoon crew and tell them about the new things I have in the pipeline (or get shit for not having their favorite beer on tap, looking at you Neil.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
One of my heroes is a brewer who runs Bierstadt in Denver. She is a very traditional brewer who focuses on German styles. In order to open her brewery, she literally dismantled and shipped a German brewhouse to her location in Denver. I have a huge amount of respect for the quality and character of the beer that she produces; year over year she keeps killing it and is definitely the best of her tradition in the U.S.
Ocmulgee Brewpub in Macon, Georgia: Meet the Brewmaster
My best advice for aspiring brewers is to always keep learning. I’ve had the benefit of a lot of mentorship and friends in the industry who have offered advice, but in times where I’ve felt stuck in my career, I was able to get out of that rut by researching and learning new information about beer and its origins. I’ve been in the industry for about a decade now and about once a year I need a week to just decompress and learn from the experience of others.
Do you have any awards or achievements you’d like to mention?
In the 2025 Craft Brewers Festival my collaboration beer with Fall Line won bronze. It was a pizza inspired by a Rauchbier. It blended smoky characters with roasted tomatoes and a basil infusion; served with shaky cheese and chili peppers it made for the perfect Italian version of a Bloody Mary. While it wasn’t for everyone, this beer made me happy getting to stretch my creative wings.
My 2026 entry didn’t place, but the feedback I got made me even prouder. Apparently, my brag got inspired honey farmhouse ale was just too weird to be categorized. When entering it into a wild card category I was happy to take this feedback as a badge of honor.
What do you typically cook at home?
My favorite, go-to dish is a combination of fish, veggies, and rice with a variety of spices and flavors. Once a week, I’ll pick up all the basic ingredients and then on the day of, cook based on feeling. I can bounce between umami flavored Japanese dishes and adobo chipotle fire because my partner very graciously allows me to keep a whole cabinet worth of spices and weird adjuncts. Being able to pivot and pair sides with these is an added benefit; there are so many variations for each that it doesn’t feel like things ever get boring.
What’s a food & Beer trend that you’re loving right now and why?
I love seeing harissa come up in modern menus. It can pair so easily with anything but hasn’t been featured prominently for most of my adult life. Getting some harissa and feta fries adds a fancy feel to comfort food. I haven’t found a way to work it into a beer style yet, but I’m still thinking about it.
Beer culture is constantly changing so every year brings something new. All my brewery friends have been stoked that the industry is moving to light and easy drinkers, but things that still have character. American macro beers were defined by pulling from German traditions that emphasized character so it’s nice to see that crafties are bringing it back.
Ocmulgee Brewpub in Macon, Georgia: Meet the Brewmaster
What drink do you enjoy most?
The most important drink of the day for me is my first cup of coffee. Doesn’t matter if it’s at home out of an acopa, or a Quick Trip special 30 oz. Having two kids under three this is the critical way to stay sane. My everyday drinking beer is Coors Light. It’s perfectly simple, light, and exactly the same in every can all the world round. Can’t compliment enough.
Have you ever cooked for a celebrity? Do you have a story to tell?
Never cooked for a celebrity, but I have served beer to some industry “royalty.” Both Mitch Steele (originally of Stone Brewing) and John J. Palmer (the Godfather of Homebrewing) were the kindest, most down to earth of folks. Serving a beer to each of them turned into a thoughtful conversation about what we were drinking and how it was made; no hubris, no judgement, just fun conversation about a thing we all enjoyed. Seriously cool dudes.
Ocmulgee Brewpub in Macon, Georgia: Meet the Brewmaster
What’s Your Instagram So Readers Can Follow You?
Ha! Everyone I know understands that I’m habitually not online. You can always follow the Brewpub’s antics here. For the funniest and most up to date Macon beer silliness follow @geoffwrightt.
What’s the strangest food & Beer combination you’ve ever tried? AND did you like it?
My friends and colleagues know that I love weird stuff when it comes to food and beer. Basically, anything that I haven’t seen before I’ll try once. One of my favorite beers came from somewhere in the northeast, it was an Oyster Pilsner. Somehow the blending of a soft brine bite with a traditional pilsner base was an incredible combo. 10/10 would drink again.
Why should readers visit Ocmulgee Brewpub in Macon, Georgia?
We have something awesome to offer in the middle of an undervalued town. Macon is my adopted home, and I am very lucky to have found a place to work that matches my passion. Folks stopping through can have a great lunch, with good beer, and wonderful staff who can showcase some of the best that Macon has to offer.