Drink Respectably

See our full craft beer menu: opaldivines.com

Davenport Davenport Village

3801 N Capital of Texas Hwy #180Austin, TX 78746

Penn Field 3601 S Congress Ave K100

Austin, TX 78704

Marina Parmer Crossing

12709 N Mopac ExpyAustin, TX 78727

.......................................02

.......................................08

.......................................12

.......................................20

.......................................26

.......................................34

.......................................40

.......................................44

.......................................53

.......................................59

.......................................65

.......................................75

.......................................92

Contents FROM THE EDITORS

Hops. Tap Rooms. Live Oak. These are a few of our favorite things. But, that’s not why we wrote about them in this issue. It’s certainly not because they are new, either. It’s because they are changing. Evolving. And it’s benefi ting all of us in this booming beer city.

Forget root beer. The newest hop-forward creations are not your father’s IPA. Okay, your dad did not drink IPAs, but you get it. The oil over alpha movement that started a few years ago with the different brewing methods and new varieties of hops (think mosaic… what are we talking about, you are probably always thinking about mosaic) is in full effect with a couple of Austin brewers leading the way to the IPA of the future (p.26).

When we started this guide we had a feature on brewery tastings and tours. They were all open one day a week, maybe two if you were lucky. Your only options were tasters or “buy the glass, get the beer tickets,” but with the loosening of laws the past couple of years, the tap room has become a regular haunt for many the Austin drinker, possibly even their new local (p.34).

Then there is the realization of most anticipated development in the Austin brewing scene in recent memory… Live Oak 2.0. For years we heard of a new brewery and Hefe and Pilz in cans, but later this year it starts to come to fruition. The original space has a special place in all our hearts, so before we hoist our steins under oaks near the airport, we bid adieu to the building and brewhouse that has given Austin a 17 year blissful buzz.

We have also taken the regular hijinks you have come to expect to the next level, like Beer and Loathing on a PARTY BUS (p.44) and going beyond the beer to ask brewers your most burning real life questions (p.08).

And as for our goofy ass faces on the cover, thanks to our good buddy Josh Cockrell for indulging us. Despite how it may sometimes appear on these pages, the guide is not about or for us. It’s for you about the beer and people we love. This is just a little wave hello. Or maybe goodbye. Cheers!. –JS

Chris TroutmanJosh Spradling

Aaron ChamberlainShawn Phillips

CENTRAL AUSTIN

SOUTH AUSTIN

BEER & LOATHING

LIVE OAK OBIT

GREATER AUSTIN

SEASON’S DRINKING

NEWS & BREWMORS

TAPROOM BARS

HOP OILS

COVER DESIGN ................... Josh CockrellPROOFREADERS .............Sofi a and Sarah

NORTH AUSTIN

LAST CALL

OVER A PINT

#CRAFTSLACKER

2026

NEWS & BREWMORS

Blue Owl cans fi nally making it to market, but just missed their window as fi ckle craft drinkers' fancy turns from sours to root beers.

Beloved 80s and 90s actor Emilio Estevez settles down to fi nd new home as head brewer for the forthcoming Saint Elmo Brewing in south Austin. Here’s hoping he brings some of that Mighty Ducks magic to our beer scene.

A Pale Mosaic cans out just in time to confuse with Evil Twin branding.

Cuvee Coffee to follow up popular "Come and Take It" crowler t-shirt with "Please Give it Back" shirts.

After purchasers of their $5k crowler product complained, Oskar Blues to open new brewery and tasting room in Austin solely to support #savethecrowler movement.

In an effort to keep up with Texans' contemporary palates, Lone Star to brew a cream ale.

Despite Jester King’s show of good faith by putting their beer in green bottles, Heineken unfortunately passed on the deal and instead purchased Lagunitas.

Pinthouse Bruh-wers concerned with lack of hoppy beers in current lineup, opt to open second location to remedy.

This is the News

Brewmors (brew·mor [broo-mer] 1. a beer related story or statement in general circulation

GOOD AS GOLD

Austin breweries bought home four gold medals at this year’s Great American Beer Festival, more than any other city. Who are they? Flip to page six for the full Texas rundown.

OPENINGS AND ALMOST OPENINGS

Just days before going to press, Blue Owl FINALLY put their sour-mashed beer into market and opened their doors to the public at their crafty-craft brewery on the east side. It comes just in time, as we had a war chest of Blue Owl/blue balls jokes lined up for Jeff Young and company if we printed another guide without them in it.

Because there is still not a Williamson County Beer Guide, we’ll do our best to keep you up-to-date with all happenings to our neighbors to the north. Bluebonnet . . . TURN PAGE, MORE NEWS!—>

Beer Company (Round Rock), Rentsch Brewery (Georgetown), Ironsight Brewers (Cedar Park), and Bull Creek (Liberty Hill) are all up and running with regular tap room hours and somewhat limited availability in their suburban sprawl. And Whitestone Brewery in Cedar Park’s Railyard Shopping Center are getting closer to opening day.

Iro

nsig

ht

ca

ns P

ho

to:

Iro

nsig

ht

Fa

ce

bo

ok

Out west, Treaty Oak Distilling is preparing to install a 30-barrel brew house at their new 27 acre ranch off Fitzhugh Road.

NEWS CONTINUED . . .

A little closer to (our) home, 4th Tap is oh-so-close to brewing their fi rst batches and opening their tap room in north Austin. The initial lineup will launch with a grapefruit IPA, tart wheat, and herbal sorghum-based gruit.

And as for Pinthouse 2 on South Lamar, they’re getting close. Real close.

BREAKING OUT

Thirsty Planet alum Ben Sabin and partner Devon Ponds, who has experience at South Austin Brewery and Port Brewing Company/The Lost Abbey, have announced they are opening Friends & Allies Brewing on the east side. The production brewery, in the same area as Austin Eastciders, will not be completed until sometime next year, but in the meantime they will be brewing at 4th Tap and hope to have beer to the public before end of year.

WELCOME TO THE NEIGHBORHOOD

Colorado natives and craft canning pioneers Oskar Blues surprised us all when they announced they will be opening their third brewery/taproom/music venue on Metric Blvd. in 2016. In close proximity to Adelbert’s, Circle, 4th Tap and Austin Beerworks, the area just north of 183 is already being dubbed Austin’s “Brewery District.” At this time, ABG has yet to take an offi cial stance on such designation, but agrees there is a strong case.

CAN IT!

Zilker Brewing’s fi rst cans hit the shelves the fi rst week of October with their Marco IPA. Not to be outdone Hops & Grain and Independence also launched new cans, A Pale Mosaic and Reaper Madness respectively. And keep an eye out for Blue Owl cans in the near future.

Ph

oto

s:

Pin

tho

use

So

uth

La

ma

r, P

inth

ou

se

Fa

ce

bo

ok

; C

om

e a

nd

Ta

ke

It,

Cu

vee

Co

ffe

e

PHP - SOUTH LAMAR

Former Austin Beerworkers and all around awesome dudes Tim Bullock and Bryan Winslow recently announced they are opening Saint Elmo Brewing Company. The production brewery and tasting room is off East St. Elmo Road in south Austin and will be open sometime in 2016.

THEY CAME, THEY TOOK IT

Did you buy crowlers? We didn’t buy crolwers, but apparently a lot of people did as there were consumers and bars both up in arms when the TABC deemed the 32oz cans illegal for bars to fi ll earlier this summer. It’s a technicality thing as the TABC decided crowlers constitute “packaging” beer, which only breweries/brew pubs are allowed to do. Cuvee Coffee Bar kept the machine and started a “come and take it” campaign. Always one to follow orders, the TABC did, seizing the machine in a “raid” played out on social media. Follow Cuvee to get your most up-to-date crowler news.

7EVEN

Congrats to (512) Brewing on celebrating their 7th Anniversary this October. A few Austin breweries opened before them and a lot after, but for us they will always be the fi rst “new” one we all got excited about.

Texas GABF Medal Count

9 GOLDSRocket 100, The ABGB, American-

Style or International-Style Pilsener

Vintage Monks, Adelbert's Brewery, Belgian- and French-Style Ale

(512) Wild Bear, (512) Brewing Co., Brett Beer

The Regulator, Rahr & Sons Brewing Co., German-Style

Doppelbock or Eisbock

Oktoberfest, Rahr & Sons Brewing Co., German-Style Märzen

Lobo Negro, Pedernales Brewing Co., German-Style Schwarzbier

Saint Arnold Weedwacker, Saint Arnold Brewing Co., German-Style

Wheat Ale

Recalcitrant Dockhand, Black Star Co-op, Robust Porter

BJ's LightSwitch Lager, BJ's Restaurant & Brewery - Temple,

Session Beer

4 SILVERSSasquatch 2014, 903 Brewers,

Aged Beer

Karbachtoberfest, Karbach Brewing Co., American-Style

Amber Lager

Rapture Fusion Brown Ale, Rabbit Hole Brewing, American-Style Brown Ale

Allergeez, Panther Island Brewing Co.,Herb and Spice Beer

2 BRONZESReal Heavy, Real Ale Brewing Co.,

Scotch Ale

Barrel Aged Brown Ale, Twin Peaks Brewery, Wood- and Barrel-Aged Beer

FALL EVENT CALENDAR

AUSTIN BEER WEEK(MULTIPLE EVENTS)

austinbeerweek.comWith an events for everyone, Austin Beer Week is the best 10 day week of the year.

Prepare your livers and wallets. Don't miss: ABG Bike Pub Crawl.

Oct 23–Nov 1

DRAUGHT HOUSE 47TH ANNIVERSARY PARTY

draughthouse.comYou know the deal. Killer beer list, tasty

food trucks, DJ Jubal! We suggest the ABG Method: party early, go home, party later

once the kiddos are in bed.

Oct 24

(512) BREWING7TH ANNIVERSARY PARTY

512brewing.comFresh off winning their fi rst GABF medal, (512) Brewing is ready to party. Arrange a ride and

line up early for a taste of (512) SEVEN.

Oct 24

5TH ANNUAL JESTER KING FUNK N’ SOUR FEST

jesterkingbrewery.comGrab the Rolaids and get wild. These will be

some hot tickets, so act fast. Also, Zwanze Day is happening (probably) in the same week.

Oct 29

SUNRISE CELLAR RELEASE twitter.com/SunriseMiniMart

Time to restock your whale(z) tank. Bring your harpoon (wallet) as Sam and co.

crack open their cellar full of tasty treats.

Nov 11

SEASON’S DRINKING

IT IS OBVIOUS BY THE TASTY BEVERAGES OUR LOCAL BREWERS PRODUCE, THEY HAVE A

great knowledge of keeping us happy (drunk). Everyday we put our happiness in their hands. So

for this season we asked brewers to tap into their inner Dr. Phil and tackle some of our readers'

most pressing advice questions. Our only regret is that we have just two pages to devote to these

very important questions. We hope you fi nd solace in their sage advice.

Dear Beerman...

I own a 2001 Toyota Echo. My mechanic suggests getting my oil changed every 3,000 miles, but I’ve heard that’s a very conservative number. At what intervals would you suggest?

MICHAEL GRAHAMAustin BeerworksI own a 2001 Toyota Echo. My mechanic suggests getting my oil changed every 3,000 miles, but I’ve heard that’s a very conservative number. At what intervals would you suggest... That was a joke about your car.

JEFF YOUNGBlue Owl BrewingYou shouldn’t own a 2001 Toyota Echo. As penance, you should change your oil every 3-5 miles.

JOSH HAREHops & Grain BrewingYou know, I’m a personal fan of the VW oil change cycles. Given recent events it may all be bullshit but I’ve been roll-ing on 10,000 mile oil change intervals and it’s worked wonderfully for me. Now as far as driving a Toyota Echo, I can’t really help you there.

CHIP MCELROYLive Oak Brewing Co.Keep the oil, change the car.

Is it worth the savings to attempt cutting your own hair?

MICHAEL GRAHAMAustin BeerworksSure. You will also save on con-traceptives because you’ll never get a chance to use them.

JEFF YOUNGBlue Owl BrewingSave millions by going bald.

JOSH HAREHops & Grain BrewingTo hell with the savings, cut-ting one’s own hair is as close as you can get to spiritual enlightenment. Stop your penny pinching, buy some heady incense and put those clippers to work. Or go to SHED Barbershop and sip on a Hops & Grain Beer while the experts take care of you, 'tis equally as spiritual.

DUSAN KWIATKOWSKILive Oak Brewing Co.I cut my own hair after my Dad retired and then I got busy.

JOE MOHRFELDPinthouse PizzaAbsolutely, it is way easier to get that “I don’t want to look like I just got a haircut” look.

I want to get a tattoo, but am worried I’ll regret it later. What would you suggest I get and where (on my body) to avoid possible negative im-plications with work, family, friends down the road?

MICHAEL GRAHAMAustin Beerworks

I’ve always wanted to get a tattoo on my penis of a bigger penis.

JEFF YOUNGBlue Owl BrewingI put my horrible tattoo on my tit and I put my awesome tat-too on my arm. So placement is everything.

JOSH HAREHops & Grain BrewingIf you’re worried about friends, family and work when analyz-ing your tattoo options you’ve already missed the point. Might as well go ahead and put a bald eagle on your chest and profess #freedom and #liberty. No one will argue with that.

CHIP MCELROYLive Oak Brewing Co.A Live Oak logo tattoo, on your forehead.

JOE MOHRFELDPinthouse PizzaStart with a bottle of Tequila, drink it, and then make your decision of what and where once you fi nish that bottle. Make sure you get the tattoo that night though so you do not forget the brilliant idea you had!

I earned a liberal arts de-gree in my undergrad, and am fi nding that my employ-ment options are not as lucrative as I had hoped. I already have a fair amount of student debt, would you recommend going to grad

school to possibly provide myself more opportunities down the road?

JEFF YOUNGBlue Owl BrewingPaulmitchell.edu has a great graduate program.

JOSH HAREHops & Grain BrewingWho the hell told you that a liberal arts degree would be lucrative? You should probably just fi nd a job in a brewery.

JEFFREY STUFFINGSJester King BreweryHell no. Travel, try new things, meet people, do dumb things. Something interest-ing, unexpected, and poten-tially life changing will come out of it. Your debt is probably always going to be there no matter what.

CHIP MCELROYLive Oak Brewing Co.Yes, then after you have racked up more debt, start a brewery.

JOE MOHRFELDPinthouse PizzaThis right here is the road map to success in the craft beer industry. Throw in an-other degree in brewing after you complete your Masters in something like “Cultural Studies” and 3-4 months of “job shadowing” at a respect-able craft brewery and you will be poised to make a name for yourself in this industry.

I’ve always heard its bad for your teeth to chew ice, but what about “Sonic ice?”

MICHAEL GRAHAMAustin BeerworksYou misunderstood. “Ice” is street slang for meth. Meth is bad for your teeth. Sonic is bad for your bowels.

JEFF YOUNGBlue Owl BrewingSonic Ice is actually recycled shards of glass from all the broken car windows that shattered from the food tray. Yeah, fuck it, if you think it’s OK to eat at Sonic, you might as well chew on some glass.

JOSH HAREHops & Grain BrewingSonic ice is only acceptable af-ter eating the cheese tater tots. Don’t worry about your teeth, they’ll fi gure it out on their own.

DUSAN KWIATKOWSKI Live Oak Brewing Co.Sonic ice is worse.

When are shorts appropri-ate menswear?

MICHAEL GRAHAMAustin BeerworksWimbledon.

JEFF YOUNGBlue Owl BrewingOnly wear shorts if they used to be jean pants.

JOSH HAREHops & Grain BrewingWhen they began as jeans.

JEFFREY STUFFINGSJester King BreweryWhen it’s August and you live in central Texas.

CHIP MCELROYLive Oak Brewing Co.You mean, sometimes they’re not?!

JOE MOHRFELDPinthouse PizzaHard to imagine a time they are not appropriate, you may want to rethink some of your life choices if you fi nd your self in situations where people fi nd them inappropriate.

I have a co-worker who

constantly insists on eating microwaved fi sh at their desk. What’s the best course of action to make them stop?

MICHAEL GRAHAMAustin BeerworksHide a cobra in the micro-wave.

JOSH HAREHops & Grain BrewingNext time they put the fi sh in the microwave drop to the fl oor and start screaming about the searing pain that the radiation is delivering to your brain. Talk about seeing stars and bright white lights and then just go silent for about 3 minutes, completely still. When someone gets close to you to see if you’re ok, scream in their face. That should fi x the fi sh problem.

I go to a party and there is a tray of a dozen deviled eggs; how many eggs can I put on my plate on the fi rst pass without looking like a lush?

MICHAEL GRAHAMAustin BeerworksFirstly, there were 2 dozen deviled eggs at my party. Secondly, I called you lush because you ate half of them, said you were “possessed” and tried to fornicate with the angel food cake to “exercise the demon.”

JEFF YOUNGBlue Owl BrewingAs many as you want as long as you keep circling around the house and coming back to the egg tray and acting like that’s the fi rst you noticed there were deviled eggs at this party. (Thanks, Louis CK.)

DUSAN KWIATKOWSKI Live Oak Brewing Co.Those are supposed to move fast so up to eleven on the fi rst pass depending on your cholesterol.

OVER A PINT

ON ONE OF THE FIRST COOL EVENINGS IN SEPTEMBER WE MET UP WITH JESTER KING HEAD BREWER GARRETT CROWELL OVER A FEW TASTY LAGERS AT THE ABGB TO TALK SAISONS, CULTURING YEAST, TRADING BEER, CUTTING THROUGH THE HYPE, AND GREEN BOTTLES. SO CRACK A #GREENBOTTLE OF LE PETIT PRINCE AND ENJOY OUR DISCUSSION.

ABG: Okay, tell me a bit about how you got into making the beer that you make today? What’s your story? Garrett: Well, I kinda discovered saison in either 2007 or 2008. I had a bottle of North Coast Le Merle for the fi rst time and that was the fi rst moment that I really discovered yeast character in a beer. I had been homebrewing for quite a few years before that but that was the fi rst time that was the prominent feature in a beer and it was really intriguing to me. So I began researching what that yeast was and what the sensory profi le of a saison would be attributed to and that led me to discover Brettanomyces and then mixed culture fermentation and things of that sort. So I began seeking out other saisons, just trying out whatever I could. And obviously had Saison Dupont which, to this day, is one of my favorite beers of all time and some friends of mine had recommended that I seek out some beers from Fantome just given that they’re very quirky and kind of quintessentially old world saison. The fi rst ones I had from them were so intriguing and odd and the yeast character was very strange, unlike anything I’d ever had but also full of many other components that I feel were indiscernible from the yeast.

How did that change how you were brewing? How did that affect you as a brewer? I think really just considering that yeast could be a fl avor and not just these other things like caramel and cocoa nibs and cherries and things that you put in a beer, lots of hops. I think just realizing like, ‘Hey, I can use very simple ingredients and have yeast be this really intriguing component to a beer.’ That was really the segue for me to exclusively focus on that

Garrett Crowell of Jester King Brewery

as a homebrewer. Just the pursuit of coaxing different fl avors and aromas out of yeast alone.

And how did you get into creating your own mix culture of yeast? You know, just kind of taking queue from some of my favorite beers at the time like Saison Dupont and using their reputed house yeast that came from White Labs 565. It’s like a foundation yeast. And then using bottle dregs from Fantome and from Orval and blending those together and fermenting beers to approximate the inadvertent house character that a lot of the saison brews have, like Vapeur and Fantome. Those guys, they’re not pitching a mix culture. It’s not deliberate. It’s there in their brewery and it just happens to get into their beers. And it’s a beautiful thing. It’s really really remarkable.

How did that translate into brewing for Jester King? Well I began volunteering for Jester King in March of 2012 and was bringing some of my saison beers out there to share with them. They really liked the beers and eventually brought me on to brew but to also create a

Ph

oto

: G

arr

ett

Cro

we

ll

mix culture fermentation program there. Some of the beers that I was using at the time, in my homebrew house culture, the house culture eventually ended up in our house culture that’s at Jester King now. And funny story, before I worked at the brewery, before I volunteered, I was buying bottles of Black Metal off the shelf at H-E-B and trading them for bottles of Fantome and some of the yeast from those bottles of Fantome are now in our mix culture at the brewery.

That’s great! Tell me the process behind creating and developing the house mix culture yeast that you guys are using now? So at Jester King, at the time, we were using a yeast that’s known as Wyeast 3711—it’s a French saison yeast—as our yeast for everything. So we’re very familiar with that. But I really like the character of the yeast from Brasserie Dupont, so we decided to combine those two as a foundation of which to add other mix cultures to. So we did that, started those two yeasts. Then, took some barrel slurry from some spontaneous fermentations and added it to it, cultured some yeasts and bacteria from some fl owers that grew on the property, from an Agarita bush, and also used my homebrew house culture and combined that as well. So a lot of components went into one single blend which ended up becoming our house culture.

Obviously yeast plays a huge infl uence in your recipe formulation, but what else infl uences creating a new beer? Well yeah, I mean, yeast is kinda foremost. I think when considering components that would be fl avor or aroma profi les, you kinda have to consider that they would compliment yeast character and our yeast is very expressive but really, we’re most inspired by food. So, having a dish that’s really well balanced. The ingredients are components that are in that dish oftentimes translate really well into a beer. For instance, this year’s Hibernal Dichotomous—that was brewed with oranges, beets, and thyme. Was kind of a riff on a salad that one of us had and those fl avor components were great. So, it was like, ‘Hey, let’s try and make a beer out of that.’ And it worked.

Tell me about the shift to incorporate more fruit into the brewery. How you decide what fruit you’re using and when? So you know, Das Uberkind is a barrel-aged mature sour beer that we use, the base beer for just about all the fruit beers that we do. And from there, every year we do Atrial Rubicite which we get the raspberries from Washington. And lately we’ve been trying to focus on fruit we can get from Texas just for the sake of documenting our immediate surroundings. We feel it’s really

important to express our region. We’re a Texas brewery; we should be using Texas fruit. The focus, especially right now it’s harvest season for all the wineries around town so they’re all picking grapes, so we’re focusing on sourcing different varietals of grapes to pursue. For instance, we just packaged a new batch of Blanc de Bois today. So there will be more of that coming. And we’re trying to get a hold of some red varietals of grapes. And beyond that, Texas is really known, Fredericksburg especially, for its peaches. And this year, that was the focus for us because the peach harvest was awesome. Best peaches I’ve ever had in my life. So decided to go all in and do as much as we could on that one.

In addition to your own projects that are inspired by food and seasonal fruit, you guys also do a lot of collaborations. What goes into collaborating and choosing a collaborative partner? Your favorite collaborations? Collaborations are a lot of fun for us to do. Really, we travel quite a bit as a brewery and having the opportunities to meet new people and see other breweries and especially every brewery tends to do things differently and we get pretty inspired by certain processes. And I think, nowadays, rather than pursuing a collaboration as a marketing thing like, ‘Hey, you’re a famous brewery. We’re popular. Let’s put our names and make a superbeer,” that’s really not the point. Like, we really want to fi nd people that we’re inspired by or that share some sort of like-mindedness, process, or philosophy, or even passion in creating a beer. I would say some of the more proper collaborative brews we’ve done have been with Live Oak. And, to us, they’re one of the best breweries in the world and absolutely one of the best at wort production. Their method of decoction mashing is just awesome and we certainly don’t have the capabilities of creating wort that good at Jester King. So we asked them to make wort for us in the past with Kollaborationsbier in which we took their Pilsner wort that was decoction mashed and brewed at their brewery and then fermented at our brewery with our mix culture. Really that’s been one of the most fun for us to do.

Do you ever worry about losing your identity doing so many collaborations versus being known for your beers that you’re doing on your own? Yeah. Absolutely. In fact, that’s the main concern with doing so many collaborations. The dilution of identity. For us, we want to certainly maintain creative integrity at our own brewery while combining our creative efforts with another. But we certainly don’t want to you know compromise the work we’ve put into making our beer a unique thing that’s very relevant to our immediate

surroundings. So yeah, that’s certainly a concern. And I think really to avoid that, just being careful about who you do collaborations with. And it’s not like, ‘Oh, this brewery’s not good enough.’ They’re really great breweries that approach us about doing collaborations but sometimes it’s not the best fi t and doesn’t work out.

So it doesn’t boil down to you guys running out of ideas and you’re going to other people for...? Ha! Yeah. No. It’s deliberate. We meet people that we’re really inspired by. And we want to combine our efforts to make something we couldn’t have made on our own individually.

Jester King have a lot of hype and you’re aware of the craft beer culture, trading culture and buzz that surrounds you guys. How do you keep yourself in a creative mindset while you’re also aware of those expectations? How do you continue to just make the beer you want to make without playing into those expectations or hype? Really, just creative integrity fi rst and foremost. We certainly try to steer away...you know, we’re so grateful for having a consumer or customer or fan base that really embraces what we do. It’s huge. And I couldn’t be more thankful for having people that support us no matter what. But fi rst and foremost is, for me personally, I’ve got to be inspired by a beer. And I feel there is a formula that exists for a successful beer and sometimes it’s not very inspiring to follow that. In which case, we make beers that aren’t received well and that’s okay. First and foremost, we want to make beer that we’re happy with and inspired by. And that doesn’t always mean making beer that the public would like the most. Or we would sell the most of or would get the best reviews, what have you. It’s really ... I feel we have a good opportunity to try new things and experiment with new ingredients and recipes and things like that.

What do you think is your most underrated beer? Le Petit Prince for sure. Like I said earlier, there are beers that fi t a formula of success and pale, low-alcohol beers certainly do not fi t that formula. Honestly, that’s what we all like to drink. We make beer. We like to drink beer while we make beer and that requires a low alcohol beer to do so and really, it’s just that we fi nd the nuances and delicate character of that beer to really showcase our personal philosophy as a brewery and what we’re really all about more so than you know, Black Metal or something like that.

I love Petit Prince, also. I thought it was really exciting when you guys did the green bottle experiment, which you got some pretty mixed reviews from. What went into putting

them in the green bottles? I would say, the singular moment that would have defi ned the idea of putting beer in green bottles was drinking Cuvee des Jonquilles from Brasserie Au Baron. It’s... They call it a biere de garde, but I would say it’s more like a saison. But it’s a small French brewery. All their beer is in green bottles, been in green bottles for 25 years. No one’s made a fuss about it. And I feel like a little bit of light struck character is kind of the hallmark characteristic of that beer. And also, Saison Dupont, having had that beer in green bottles, on draft, and most recently in brown bottles around town. I guess their importer suggested they package their beer in brown bottles. To me, the brown bottles and the draft version has always lacked something that I always perceived as being a component of their yeast character, which very well may be, and it’s being coaxed out by UV light, what have you. The green bottles have something that I feel the other two versions are missing. So I felt that Petit Prince was the best format to pursue experimenting with that. It’s our simplest beer that expresses the most yeast character with fairly assertive hop character as well. So we packaged a batch in March. We did a full pallet of green bottles, just all in, let’s do it see what happens. It’s my personal favorite beer we’ve ever made to date—that batch in particular. So from there on, especially the version in green bottles, kind of as a baseline, experimenting with more of the regular beers like Mad Meg, Noble King, even did some El Cedro and Wytchmaker recently in green bottles. Just seeing what happens with those and going from there. Yeah, we’ve caught quite a bit of grief from it from the beer community. “Oh, don’t you know green bottles are the worst thing you can do for beer.” And, I don’t know, for me, I feel there is no right or wrong. There’s just fun and not fun. And green bottles are a lot of fun for me. It’s very nostalgic. Like, when I was old enough to drink beer, I would drag the four-wheeler around with my dad and drink Dos Equis in the sun. I still do. I really enjoy that. It’s a great kind of nostalgic experience.

I guess Petit Prince is right up there with Rolling Rock. Yeah! It’s a crusher!

Is there anything you’re particularly excited about?Last year was our third year of spontaneous fermentation and starting around December, we’re gonna start blending our fi rst one, two, and three-year blend of that year. And that’ll be the fi rst spontaneous fermentation beer released from our brewery. Very hopeful that it’s gonna be great, but like everything, time will tell and we’ll see.

WE COULDN’T DOTHIS WITHOUT YOU

CO-PRESENTED BY CO-PRESENTED BY

THANK YOU FOR A GREAT 2015

WE CAN’T WAIT FOR NEXT YEAR !

Texas MonthlyFreetail BrewingPeticolas BrewingRabbit Hole BrewingSouth Austin Brewing4th Tap Cooperative BreweryGrandstand Glassware

UBERSkinnyPop

G&D ChillersBen E. Keith

Cask BrandingCross Oak Group

American CanningAngel Tomasino AT LAW

Brewers Supply GroupVerde Environmental

Wortham Insurance

ABG’s View of TCBFADVERTORIAL

#theabgb #ouratx

lu nc h . d i n n e r . MUS I C . 1 3 0 5 w . o l tor f t h e abgb . c om

thanks for all the instagrams and tweets. share more shots.

OBITUARY

Live Oak's Short Goodbye CHIP MCELROY AND BRIAN PETERS LEASED THE OLD SAUSAGE FACTORY ON EAST 5TH AND ALLEN Street in the spring of 1996. After nearly a year of retrofi tting, cleaning, and scraping grease off the ceiling, they had their 30 barrel brewhouse, two fermenters, and two conditioning tanks (all repurposed dairy equipment), in place and brewed their fi rst batch, Pilz, on February 20th, 1997, and sold the fi rst keg to Dog & Duck in April of the same year.

That fi rst year they sold 368 barrels, then 810 in 1998. In their last year in this location they sold 8,939 barrels with a total of 58,604ish barrels sold in the lifetime of the east 5th brewery. In 1997 they were working that brewhouse once a week, and as they are about to move out, almost 7 days a week, year round.

To those lucky enough to tour or visit the original brewery, you knew you were walking into a special place. A place too unassuming for the quality of beer being produced. A place that was a testament to the talent and skill of the brewers brave enough to helm her brewhouse deck.

We are all looking forward to the new Live Oak, but will always look back on the old sausage factory on east 5th with fondness.

OBITUARY CONT.

Alamo Drafthouse Lakeline14028 N US Highway 183, Bldg F

Austin, TX 78717

GHFAustin @GHFAustin

built by beer lovers for beer lovers

Craft beer with a focus on local breweries and a full bar featuring hand crafted cocktails.

THESE UNASSUMING

SECOND COUSINS OF THE

CANNABIS FAMILY ORIGI-

NALLY JOINED THE BEER

STAFF FOR THEIR PRE-

SERVATIVE QUALITIES, BUT

HAVE NOW BECOME KING.

FEW ARE THE BREWER-

IES SANS A HOP FORWARD

BEER FRONT AND CENTER

IN THEIR STARTING LINEUP.

HOPS HAVE BECOME AS

AMERICAN AS BASEBALL,

APPLE PIE, AND HASHTAGS.

AND MUCH LIKE BASEBALL,

APPLE PIE (OK, THIS ISN’T

WORKING) AND HASHTAGS,

ER, THEY HAVE GONE

THROUGH MANY ITERATIONS

IN THEIR BRIEF HISTORY OF

REIGNING KING OF CRAFT. First it just had to be

“hoppy.” With the introduction of Anchor Brewing’s Liberty Ale in 1975, and then Sierra Nevada Pale Ale in 1980, America soon asked hops to go steady and consummated that relationship in the back of a black and gold stingray with Joy Division providing the soundtrack to our burgeoning love affair with these green bug-like fl owers.

Then we cared about how many minutes the hops boiled, 60, 90, 120, whatever. The longer, the better? We didn’t really know. Then it mattered the moisture status of the hops when they hit our beloved IPAs—wet, dry, semi-

dry, damp? For a hot minute we cared a lot about how bitter and used a shaky measuring unit called the IBU to crown our heroes. Thank the beer gods those pallet wrecking days are behind us. We cared about the hop delivery methods whether they be torpedoes or some fellow named Randall. Then we went back to kindergarten having to learn our colors—black, red, white, and anything under the rainbow was the thing to drink. Having learned our colors thoroughly, someone thought it a good idea to involve math and we had to calculate our beers on the fl y to fi gure how many half IPAs plus a double IPA meant we needed a ride home. Drinking became a real life fuzzy word problem a la the SATs. Then it became SO important when it was bottled and how soon we were able to drink it. Three week or older IPAs were dumped in a hoppy genocide across

DIMENSION OF HOPPINESS

Illu

str

ati

on

: R

us

s R

ya

n

26

Words by CHRIS TROUTMAN Photos by SHAWN PHILLIPS

the nation as we adopted the “born on trend” birthed by our “enemy.” Sure. Then at some point they made us think all our glasses were wrong, and we could only really taste the hops if we drank from a proprietary glass type, that strangely looked like a sex toy meets a glass bong. But boy did it accentuate the hops. Made them fucking pop. And of course we can’t ignore the multiple offerings of adjunct enhanced IPAs. Be it grapefruit, peppers, smoke, barrel-aging, or beard yeast, they were suddenly the new tits.

Nevermind the wrapping paper, we were always trained to step one, smell the hops in the beer. Step two, taste the hops in the beer. Step three, shiver from the hops’ bitterness in the beer. Tasting hoppy beers was as easy as one, two, three.

Until recently. Basically, hops are flowers that contain

acids and oils. Yeah, we’ve read some books. Traditionally, these acids and oils have

been rendered into bittering, aroma, and flavor elements via their introduction to hot wort (pre-fermented beer), or steeping in cold fermenting beer (dry hopping). The hotter the atmosphere of the beer the more bitter, the cooler the more flavor and aroma. Acids stay hot longer and make it more bit-ter while oils evaporate in the heat, but will meld with the beer when cold and impart the “flavor” and “smell” of hops. Pretty simple, yeah? Hops contain a few types of oils, but because we’re Americans, Myrcene oils are the ones we’re concerned with. These Myrcene oils add all the classic killer app

hop touch stones—citrus, pine, floral, all the other limited descriptors you read on a BeerAdvocate review of the current “it” IPA. Myrcene oils are what makes the dollars drop.

So acids, make bitter, and oils make taste and smell, but recently brewers have been using newer higher oil varieties of hops to create a fourth fucking dimension- body. Or as it’s known in enthusiasts circles, “mouth feel.”

THE OIL MAN“To me, mouthfeel has always been a big part of it. But I think it’s getting pushed to center stage a bit more,” says Pinthouse Pizza director of brewing, Joe Mohrfeld. “I think people are finding the mouthfeel to be a bigger component of it. I believe it’s shifting to a more balanced IPA."

“I think they almost add a front and middle to the flavor of the beer that used to be lacking. I think a lot of the more tradition-al IPAs, where they might have been a little thin through the middle and finish real bitter, the hops can carry the middle not just the malt,” Mohrfeld continues. “The hops actu-ally give a malt feel where we used to rely on malt to do that and the hops to finish it. So they’ll get that bigger aroma but they can get even bigger aromas now but they also carry the beer a little bit more… but that big juicy middle. That juice comes from the oil.”

Mohrfeld has been chasing the new school IPA for a while now, and if IPAs were gratuitous show’s about wealthy spoiled

socially deplorable wives of men some-

what deserving of their own reputations and

respect, he’s the fucking Ted Turner of brewers.

With specialties Fully Adrift, Best Coast (is the future), ATX Pale, and You Holdin’ Bro, in addition to his already duly respected Man O’ War IPA, Mohrfeld and his posse of brewers have the oily hop maneu-ver on lockdown.

“I think it’s been a while that’s been the focus, just trying to fi gure that out. I think more brewers have been focusing on it, you know? And I think for us ever since we’ve been open, we’ve been trying to fi gure it out. Constantly trying to come up with how do we produce the best of what we call the new school IPA. Or try new processes to fi gure out how to make it the best. Were just kind of learning as we go.”

“Fully Adrift was really the fi rst where we thought we kind of cracked the code, so to speak. We brewed that beer and we tried some stuff we’d never tried before. And it really worked and we’ve kind of shifted a lot of our practices to follow that a little bit more. Because it worked.”

Mohrfeld credits the craze to the west coast, but not the traditional west coast, a new school west coast. Is this starting to read like a legacy of hip hop article? Good.

“I think the fi rst time I had a beer that really stood out was the oil content signifi cantly took over the fl avor aspect of it was the fi rst time I had Alpine. I think Alpine’s beers just like really were the fi rst ones to cap-ture that heavy oil content,” he said. “I remem-ber when Sculpin fi rst kind of raised eyebrows in the profes-

sional world. Like the fi rst year Sculpin was at GABF (Great American Beer Fest), to my memory all the brewers just hovered around their table because they were like this was totally different. You know it was like it wasn’t Union Jack anymore.”

And just like that, there was a new ballgame.

“I don’t think it was west coast. I think it’s new school. They defi ne as the millen-nial IPA, or whatever.”

This new school or millennial IPA, de-rives its personality from very little bittering hops and hops in the boil, with a heavy dose of the green bugs once the heat has turned off in the whirpool and then even more dry hopped during fermentation. This creates a pleasantly silky, juicy, fl avorful IPA that brings all the boys to the yard.

Mohrfeld continues, “I think it’s all in that hop. I would defi ne it as when you do a fresh rub on a hop cone, that harvest? That’s what you want. You want all that juiciness. You need just enough bitterness to keep everything, like, clean on the palate. You don’t want a wet beer. You don’t want it to be cloying. But you don’t want the bitter-ness to be the part that defi nes the beer like a lot of the east coast beers,” he said.

As insightful as he may be, Mohrfeld is not the only oil man in Austin.

THE PROSPECTOR“On the simplest side of this the answer is ‘it adds more oil to the fi nished beer.’ But it’s much deeper than that,” said Josh Hare, brew-er/owner of Hops & Grain Brewing. “To me it’s more a textural addition to fl avor.” Hare has been in the hop oil biz for a while and has most recently released his oily opus, the Pale Mosaic cans, a “new school” juicy IPA with low bitterness and abundant aroma, fl avor, and mouth-feel."

Hare continues, “I think what most people are enjoying about these hops is that they tend to clean up bitterness, almost making it less noticeable and more bal-anced. Some people describe them as juicy because it almost gives the texture of orange juice. Many of the folks that we talk to in our taproom aren’t fans of highly bitter hop forward beers but really enjoy the flavor of hops. Higher oil hops when used on the cold side can add a wonderful complexity to a beer that seems to almost make it more accessible.”

“I think that a lot of traditional IPA’s were using quite a few high oil content varieties but mostly as bittering or first wort additions. As both breeding programs and grower interest in the craft industry has grown we’ve seen a sharper trend toward high oil content hops. To me it’s more of an evolution in the world of hoppy beers than a separation between old and new.”

With their Pale Dog, Zoe Pale La-ger, Greenhouse IPA series, A Pale Mosaic IPA, and a plethora of experimental and one-off IPAs and pale ales under his brew-ers’ belt, this is not Hare’s first time to the hop rodeo, er you know what I mean. That is to say, he knows his way around mother nature’s green candy.

“We have a number of beers that showcase high oil content hops. Our A Pale Mosaic is the first one that comes to mind. Not only is Mosaic a fairly high oil content variety but we also layer a little Nugget in there as well. What really showcases these hops the most though is our Dispen-sary Series which is a series of six beers, Pilsner, Pale, IPA, IIPA, Porter and Red Ale that are all expressively hopped to show-case the many layers of the hop cone while also delivering a characteristic texture in all of the beers, leaving a very pleasurably oily mouthfeel.”

Hare caught the hop oil bug not so much from competition, but from the green

goodies themselves. “The first time that I really gained an interest in understanding the breakdown of the hop cone was when I took my first trip to the pacific northwest for the hop harvest,” Hare said. “It was such an eye opening experience to interact with the farmers and hop suppliers as they discussed which varieties to pick. Mois-ture content and oil content were the most talked because moisture can make or break the storage stability of hops after they’ve been harvested and dried and oil content because not only does it make the hop cone heavier when harvested at the right time but it’s also what the industry is looking for.”

Although Hare has his hop oil game on point, he’s not the first to capture the new school IPA magic in a can.

THE WHIPPER SNAPPER“I always am very, very impressed by the beers that I can smell when I crack the top, whether it’s a cap or a can. If that initial burst of CO2 that comes out is aromatic enough to get to your nose before you even raise it to your nose, that’s purely, you know, sensory,” said Spencer Tielkemeier. “There’s no measuring that per se, but it’s like one of those things that always kind of strikes me as a kind of a defining quality of beers that have really oily hops.”

Tielkemeier caught the green fever years ago when he was donning the rubber boots for (512) Brewing and brewing their

29

on tap only sleeper IPA, an IPA that if ever

captured consistently in on-the-shelf packag-

ing would change the hop game in Austin. He

went to middle school at Uncle Billy’s on the lake under the watchful tutelage of Brian “Swifty” Peters and now has his steady hand on the helm at one of Austin’s most exciting new breweries, Oasis, TX Brew-ing Company, where he has caused a local hop head mania with their newest year round addition, the Meta Modern Session IPA. With the Meta Modern he has utilized the hops’ oily characteristics to create the illusion of a heavier bodied fuller beer, but without a high amount of alcohol producing malts.

“Ours is super dry, we don’t try to keep it, you know, sweet or beefy or any-thing like that. But the oils do have, I think a mouthfeel effect, and it’s more like a—it’s almost like a slickness or something like that, that really comes through. Especially in Meta, but in Slow Ride as well, because those beers fi nish very, very dry,” said Tielkemeier. “We don’t get accused of not having enough mouthfeel, at least not that I’ve ever heard of. So, anyway, I think that it does have a pretty strong effect, especially on beers that have heavy dry hop additions.“

Tielkemeier brews his beers to be consumed in multiples and thus keeps the ABV low and the quaffability high. “It seems to me like the 120 IBU double IPAs are not nearly as desired or as popular as it was fi ve years ago. And good riddance, for my pur-

poses, but that’s just my opinion,” he said. “I think that people realized how much they could get out of a beer that wasn’t 100 IBUs, like, just because you’re making a bigger IPA with tons and tons of hops and it doesn’t mean that it needs to be 100 IBUs, or that it has to be at the limit or whatever.”

Although he’s been feeding wort hops for years, it wasn’t until he took the head brewer role at Oasis that he began to think oil fi rst.

“I remember going to CBC (Craft Brewers Conference) in 2011, or something like that, in San Diego, and Matt Brynild-son from Firestone Walker led a seminar about how they had formed this hop quality coalition, like ten other bigger breweries like Bells and New Glarus,” Tielkemeier re-called. “Their motto was, ‘Oils over Alpha,’ and so, I think that they probably had a lot to do with pushing growers—because this is a new territory for the growers too, because up until ten years ago, they were totally just catering to whatever Budweiser wanted, or whoever else.”

“I actually credit Joe a lot, from Pint-house. I think he was doing that stuff right from the get-go at Pinthouse and I really, really enjoyed his stuff from early on. And I already was kind of trending in that direc-tion, but it certainly solidifi ed my thinking that lower IBUs on your hoppy beers makes for a really, really pleasant drinking experi-ence, I think.”

Along with Mohrfeld and Hare, Tielke-meier fi nds his oily inspiration from a lot of these newer breeds of hops, especially Mosaic.

“We use a lot of Mosaic and that’s probably my favorite of them. I think, I always say that Mosaic is kind of like a combination of all of all the things that you love about various hops, but all in one. So it’s really dank, it has some wild sort of garlicky, onion char-acteristics to it, but it also has a super strong tropical and citrus note to it, like a very strong pineapple and like a grapefruit rind and stuff like that. And so, it kind of combines the best of both worlds.”

In sum, with new varieties of hops debut-

ing each harvest and passionate brewers

meticulously refi ning their craft, things ap-pear that we are enter-

ing an exciting new age for the IPA—as though this

style actually needed a boost in popularity. “I think that’s where people’s palates

are going. I think that’s where brewer’s minds are going. I think we’re all getting re-ally excited about what these new varieties offer because I think they’re giving us a new tool in the toolbox to produce these beers that we couldn’t do ten years ago,” Mohrfeld explained. “And I think the fl avors, I think traditionally if you had an IPA you would go: Is it hoppy or not hoppy? I think now it’s like, in my opinion, a really well done IPA has more complexity than any kind of wine that you’re going to put it to. It just takes the palate to pull it out. It’s not just fruity. It’s dissecting like ‘This is ripe berries, this is stone fruit, this is pear.’ And it’s going through that versus, ‘yup this is fl oral cit-rusy, this is rose petals, and this is tanger-ines’, you know? I think it puts a little bit on the IPA drinker and forces them to be a little bit more active in tasting. But I think if they are, they're going to be given a lot more to be excited about. I think someone who is really working on their palates I think is going to be way more excited with new school IPAs.”

Tielkemeier agrees. “Yeah, chasing the IPA edge is a hard thing right now, because basi-cally we live in a beer culture that is IPA everything. It’s either red IPA, black IPA, small IPA, big IPA, so yeah, I think so. The more varieties come out, the more wild fl avors that you get out of stuff,” he said. “So, prob-ably as we go further and further along, not everything will be as straight citrus as it once was and everything like that. It will be a lot more varied, and that’s cool. I hope that we get, as we keep going along, hops that have dif-ferent characteristics that every-body still has the ability to make an IPA that’s really distinct, and everything like that.”

Hare believes the onus is also on the brewer to un-

derstand the new hops’ potential and use science to curate the best hoppy experience for our thirsty palates. “The reason why it’s a thing to me is because it forces you to dig deeper into understanding the raw materials that we use,” said Hare. “To really utilize any new hop variety you have to understand its potential contribution to a beer before just throwing a bunch of hops into a fermenter because you read about it on Probrewer and it’s what all the cool kids are doing. I feel like there’s an incredible contribution that can be made in the world of beer if we all had a deeper interest in knowing more about hops. Being methodical is so much more gratifying than being sporadic.”

With these brewers as pioneers, cutting through the dense jungles of new hop varieties and using methodical experi-ments to create repeatable processes to “juice” these hops to their max fl avor potential, none of us hop junkies should be surprised when we begin to see more beers like these on the market and begin to recognize the taste and characteristics of these new school oily IPAs popping up on tap walls all around. They are the future of IPAs. I’ve tasted the future, my friends, and it’s fucking yummy.

AUSTINBEER WEEK

OCT 23 - NOV 1

austinbeerweek.com

sponsored by

presented by

HOST of theOFFICIAL OPENING PARTY

FRIDAY, OCTOBER 23

YOUR GOING-OUT-PANTS ARE ABOUT TO GET a lot more mileage as we are entering a brave new era in beer drinking. Since the change in laws in 2013, we’ve seen a transformation in taproom culture in Texas as it’s begun to slowly resemble what has been a common experi-ence in more brewery friendly states such as California, Colorado, and Oregon. With several local taprooms extending their availability, beer lovers now have the real option to go drink at a taproom ANY NIGHT OF THE WEEK!

In Austin, due to city zoning and regula-tions, only a few breweries are allowed to sell beer by the taster, pint, or pitcher, but others accommodate guests with glass and ticket or token purchases that will still allow drinkers to enjoy several beers. But as demand grows and changes in city regulations and state laws continue to move in the brewers’ favor, we’ll begin to see more taprooms keeping hours similar to bars.

“What’s great about our location is that it enables Zilker Brewing Company to function as both a bar and a brewery. It’s the best of both worlds,” said Forrest Clark, one of the founders of Zilker.

“ZBC strives to be a neighborhood es-tablishment. We get a lot of regulars that live in East Austin.”

Being in a neighborhood zoned for alcohol sales, Zilker is one of the few in Austin able to function like a bar in that respect, and hopefully, pending city regulations and zoning

restrictions, will become the model moving forward. With a sharply designed taproom and double roll-up garage doors opening to east 6th, Zilker is an urban fresh beer outpost.

Just a stone’s throw east of Zilker you will find the expansive and welcoming Hops & Grain taproom. H&G have been slinging fresh beer since they first opened their doors on east 6th in 2011, but have recently expanded their taproom to a separate suite in the brew-ery building, and extended their hours from 8am to 10pm, seven days a week with coffee service and wi-fi.

“We’ve definitely seen an increase in traffic but the surprising thing is that a lot of the increase in traffic is coming during the daytime hours,” said owner Josh Hare. “We absolutely embrace the early traffic. We’re big fans of day beers at the brewery and welcome anyone else who shares that same affection.”

Despite Hops & Grain’s taproom avail-ability, it is still a few degrees away from Hare’s ideal conception due to city zoning restrictions.

“The major hindrances are regulatory. We made the decision to open seven days a week as a way of continuing our passion for being reliable to our customers. But, having the ability to sell beer to go would be a major step forward,” said Hare. “Due to our zoning we are only able to sell souvenir glasses and offer free samples. Having an on-site tasting room has been core to our business model

since day one.”Also on the east

side, Blue Owl have just recently opened their brewery and taproom. “Since we're an urban brewery, we have the ability to make a comfortable setting for tasting our beers that is in an eclectic neighborhood just a couple minutes from the city center,” said head brewer and co-founder Jeff Young. “We require a large

TAPROOMS:THE NEW LOCAL?

Words by CHRIS TROUTMAN

Photos by SHAWN PHILLIPS

educational element to our beers to ex-plain what sour-mashing is. Our taproom focuses around tours and explanation of what we do and how we're different.”

Co-founder Suzy Shaffer adds, “We want to create an experience that is approachable like our beers. We hope to make a comfortable environment where new sour beer drinkers will learn the ba-sics of beer in a simple format. We'll also happily geek out with beer nerds.”

Across town, Austin Beerworks operates in a similar manner to Hops & Grain, but only Thursday thru Sunday. Unlike Zilker and Hops & Grain, the Austin Beerworks taproom is a little less intentional.

“When we first opened, it still wasn't legal for Texas breweries to sell directly to consumers, so a tasting room wasn't part of our original business plan,” said co-founder Michael Graham. “We've since adjusted, but that's why our tasting space might seem like an afterthought - it was.”

Four days a week, towards the end of the brew day, they transform their brewery into welcoming taproom with an ex-pansive bar, hanging lights, and real German made beer hall tables.

“Our hope is for our guests to feel like they're visiting a working brewery - not just a place to have a beer,” said Graham.

“You know how bumper stickers give you a pretty good idea of the driver's worldview? We want the taproom to be our brewery bum-per sticker,” Graham said. “Plus, having a tap room lets us play around with new recipes. We have a pilot system our employees take turns brewing on. It's a great way to let our staff have some fun and to always have new and unique offerings available on our tap wall.”

Down south, Independence boasts a new tasting room and regular weekly hours after years of only hosting visitors on the first Saturday of the month. “We are still getting the word out that we are open every Satur-day,” said co-owner Amy Cartwright. “After years of only being open once a month, it’s been hard to get the word out that we’re open every Saturday. I focus on really great tours for Saturday visitors coupled with tasting room only beers, casks, randall creations.”

During the week, Cartwright aims to make the Indy tasting room a haunt for their neighbors. “We’ve created a fun place to visit/wait out traffic in our immediate neighborhood, as well as created monthly events to give regu-lars a reason to come back,” she said.

Outside the urban taproom experi-

ence, we are #blessed to have several more “remote” or get-away taprooms to burn away our weekend hours. Still being somewhat more of a “destination” hasn’t stopped these breweries from opening up regular hours and operating world class taprooms.

Real Ale taproom manager, Gabe Gre-german, said they decided to move from the old Friday afternoon-only tastings and tours to the full-on taproom for consumers to experi-ence the brewery and create a connection to who they are and what they do. “We have done a couple draft pre-leases out here and hope to do more. It also shows the depth of our portfolio, we have 14 taps to choose from, plus we frequently tap a cask.”

Being out in Blanco, Real Ale will still be more of a destination for folks living in Austin, but that’s sort of the point. “Really it’s our lo-cation—not being in a heavily populated area, we will likely always be more of a destination than a hangout,“ Gregerman said.

Real Ale’s Hill Country neighbors, Jester King, have been blazing the trail in the taproom first movement. Since roughly 2014, the popular brewery has been exclusively debuting and selling bottles of all their highly anticipated new beers.

“After the law changes in 2013, we now function like a proper bar or taproom,” said Jester King co-founder Jeffrey Stuffings. “Guests can purchase our beer or guest beer, wine, cider, sake, and mead from our menu. They can also purchase bottles or cans to go.”

35

36

“We make beer with a sense of place, meaning that the flavors and aromas in the beer are tied to the land, air, and water around our brewery,” said Stuffings. “Drinking beer with a sense of place in the location where it's made heightens the experience. Operating a tasting room has done a lot for our beer mak-ing as well. Because we make a better margin off of selling beer on site, we've been able to hire talented people, purchase better equip-ment, and expand our barrel room.”

Just across 290, Twisted X offer their take on Tex Mex inspired beers in a full tap-room with hours seven days a week.

“A taproom is one of the easiest sales in the world to make - far beyond the $5.00 pint,” said Twisted X taproom manager Courtney Cobb. “A taproom gives us the ability to repre-sent ONE brand, our own brand and interact directly with the end consumer. This is where you can foster life-long fans. The type of fans that when perusing the shelves of a grocery store, reach for your own brand because they loved the feeling of your taproom.”

Being in a smaller community, Twisted X attracts their share of regular locals. “I came from Boulder, Colorado, so I genuinely believe that people are beginning to and will continue to view taprooms as a place to enjoy beer, hang out, play some games, eat from a foodtruck, etc.”

In the file under “views” category, Oasis, TX Brewery are operating a full service taproom out on Lake Travis Thursday thru Sundays. “It’s a relaxed atmosphere, the Lake Travis view is a huge draw,” said taproom manager Lauren Es-tes. “We have a mix of regulars that stop over to try new Pub Series beers or our all year beers. There are some tourist that discover us and are right on board with our concept and atmosphere. Other locals seek us out that may have tried our beers and want to check out the location and scene we have.” Being about 30 minutes west of town, Oasis sit on the between a regular water-ing hole and a tourist destination, but still garner a group of regulars. “They have been so excited about our beers and developments in taproom

events,” said Estes. “Many of our regulars live in the surrounding area, but many people drive out to drink our beers, discover new things we have going on and enjoy the lake and relaxed atmosphere.”

Of course brewery owners are over the moon to convert folks via fresh pint after pint, but one has to wonder how actual beer bars feel.

“As a fan of craft beer it makes me happy to see breweries getting their dues and to have the

ability to earn more of that margin. Hope-fully it adds to sustainability of great beer in Austin,” said Hopfields owner Bay Anthon. “As a business owner it does make for a more challenging competitive market, but there is enough growth in craft beer for all the good beer bars/restaurants to do fine.”

“Taprooms, while indirect competitors of ours, are not a threat because we offer two vastly different experiences,” he added.

Josh Wilson, brewer and manager at Draught House hasn’t seen any loss of busi-ness due to the rise of taprooms, but doesn’t doubt it’s a possibility. “All of us have to do what is best for our businesses,” said Wilson. “Taproom revenue and the ability to connect with beers fans are important for breweries. Of course we want to pour the good beers so they should sell them to us. That said, there are only so many drinkers so I would think taprooms would have an effect on some bars.”

Co-owner and manager of Billy’s on Burnet Alex Walston said, “there is definitely a shift in the market. We have had to adapt to that shift. Many special events, beer releases, and beer availability has gone to the brewer-ies. There are fewer special beers that are making their debut at Billy's.”

Walston points out that specialty beer and releases aren’t the only drivers to the lo-cal bar. “Luckily we have an opportunity to of-fer a wide variety of local offerings from many breweries at once,” he said. “We also have a very loyal neighborhood following, which is our bread and butter.”

“Business models change. Markets change. These changes are fantastic for Austin and the Craft Beer community. You just have to find a way to adapt and build on the changes,” Walston concluded.

Chances are, you’re reading this in one of the aforementioned taprooms right now as you sit comfortable in your Going-Out-Pants and are enjoying the hill country, warehouse, urban, lake view, or other ambience and fresh beer. And remember, please tip well.

Oasis, T

XB

rewin

g Co. (p

.82)

Ad

elbert’s

Brew

ery (p.66)

Au

stin

Beerw

orks (p.68)

Circle

Brew

ing C

o. (p.70)

Hop

s & G

rain

Brew

ing (p.56)

Ind

epen

den

ce B

rewin

g Co. (p

.62)

Infam

ous

Brew

ing C

o. (p.79)

Jester K

ing

Brew

ery (p.80)

Last S

tand

B

rewin

g Co. (p

.80)

Real A

le B

rewin

g Co. (p

.82)

Rogn

ess B

rewin

g Co. (p

.84)

Stran

ge Lan

d

Brew

ery (p.86)

MO

ND

AY

TU

ES

DA

YW

ED

NE

SD

AY

TH

UR

SD

AY

FR

IDA

YS

AT

UR

DA

YS

UN

DA

Y

Th

irsty P

lanet

Brew

ing C

o. (p.86)

Tw

isted X

Brew

ing C

o. (p.88)

Clo

se

dC

los

ed

5–

10

pm

5–

10

pm

5–

10

pm

1–

4p

m

Clo

se

dC

los

ed

Clo

se

d5

–9

pm

5–

11

pm

1–

7p

m1

–7

pm

Clo

se

dC

los

ed

Clo

se

dC

los

ed

5–

8p

m1

–5

pm

1–

5p

m

8a

m–

10

pm

8a

m–

10

pm

8a

m–

10

pm

8a

m–

10

pm

8a

m–

10

pm

8a

m–

10

pm

8a

m–

10

pm

Clo

se

dC

los

ed

Clo

se

d5

–9

pm

4–

9p

m1

2–

6p

m

Clo

se

dC

los

ed

Clo

se

d5

–9

pm

4–

9p

m1

2–

5p

m1

2–

5p

m

Clo

se

dC

los

ed

Clo

se

dC

los

ed

4–

10

pm

12

–1

0p

m1

2–

9p

m(1

2–

6p

m a

fter O

ct.)

Clo

se

dC

los

ed

Clo

se

dC

los

ed

Clo

se

d1

–6

pm

1–

6p

m

Clo

se

dC

los

ed

Clo

se

d5

–1

0p

m2

pm

–1

2a

m1

2p

m–

12

am

12

–1

0p

m

Clo

se

dC

los

ed

Clo

se

d1

1a

m–

5p

m1

1a

m–

5p

m1

1a

m–

5p

m

Clo

se

dC

los

ed

Clo

se

d6

–1

0p

m4

–1

0p

m

Clo

se

dC

los

ed

Clo

se

dC

los

ed

5–

9p

m5

–9

pm

Clo

se

dC

los

ed

Clo

se

dC

los

ed

Clo

se

d1

1a

m–

3p

m

1–

8p

m1

–8

pm

1–

8p

m1

–8

pm

11

am

–9

pm

11

am

–9

pm

12

–6

pm

Zilk

erB

rewin

g Co. (p

.57)

Clo

se

dC

los

ed

4–

10

pm

4–

10

pm

2p

m–

12

am

12

pm

–1

2a

m2

–8

pm

Clo

se

dC

los

ed

Clo

se

d

Clo

se

d

Clo

se

d

Clo

se

d

Clo

se

d

TAPROOM SCHEDULER

38

IF IT'S A DAY THAT ENDS IN A "Y" YOU COULD BE DRINKING AT A BREWERY

SOMETIMES AMIDST OUR DAILY duties of managing a world class magazine with 25 hours a day, 8 days a week, 5 weeks a month, 13 months a year duties chronicling the Austin beer scene we make time to slow things down, take it all in, and check our craft barometer. We recently declared that craft was dead. Or, more so that it should die. Just good beer and bad beer, but it’s all beer.

Well, we’re still waiting on that day, but there is a much more pertinent change in the winds. Over the past year or two, we’ve no-ticed the craft beer camp begin to slowly pull into sides on polar ends with one collective landing more so in the Active category (bottle chasers, traders, tickers, whalez hunters, bottle sharers, cellar owners, label approval watchers, attentive to glassware, enthusiasts) and the other the Passive category (beer by the pitcher, koozies over glassware, default to lagers or session beers, slackers).

While we all strive to be one big happy community, as the community grows it also diversifies. And I believe we have approached a moment of diversification. Note, diversifica-tion doesn’t necessarily mean division. There are plenty of craft folks whom would find one foot firmly planted in each camp, but as each travel down our own personal craft journeys, we tend to lean one way or the other.

Or maybe it’s an evolution. We begin with that first sip of Shiner, Fat Tire, Fireman’s #4, or what have you and discover we don’t

have to fake liking it, and then suddenly finding ourselves seeking out IPAs instead of avoiding them, then thanks to the internet quickly find ourselves ticking, trad-ing, chasing, sharing, and queue waiting just to find and “taste” craft America’s next Holy Grail (not the actual Holy Grail ale, it’s got no trade cred). We live in this drooling frenzy for a few years letting message boards and “in-fluencers” dictate our budgets and weekend plans, and some of us even allow this frantic passion to manifest into brewing our own hooch at home. You find yourself collecting tiny glasses with sponsors logos and lines with ounce marks on them, and are suddenly interested in food pairings and flavor palates. Then your vacations begin to revolve around breweries and tours, and your “bucket list” becomes more about scoring suds than any-thing else. You dabble in blogging and maybe even found a magazine or podcast.

And then one day you wake up and realize that for a while you’ve only really been satisfied by well-made, crisp, clean, bal-anced malt, subtly hoppy lagers - American or otherwise. And it so happens that several of your favorite go-to craft breweries have slowly been sliding these into their portfolios.

They say our taste buds change every 7 years, or maybe it’s 5, Google’s being a little unsure on this one, so maybe it’s possible this

is driving the evolution. Or maybe it’s burn out. Or maybe just leveling out. The craft pendulum has swung from the extreme sour, barrel-aged, hoppy, or rare, back towards the middle, well-made lagers and sessionable staples and seasonals.

You don’t eschew all your old habits, but you begin to find you’d prefer to Netflix and chill with your bae and a sixer of Hans’ on a hot Monday night over attending a bottle share. Your once cherished, thoughtfully curated and painstakingly categorized and recategorized cellar begins to get dusty as you find yourself reaching for Zoes in the fridge crisper drawer. Speaking of dust, your prized glassware collection, home to a glass style for every beer style, sits untouched in your cabinets, or maybe now in a box in the garage, as you favor koozies and aluminum or an occasional tall lager glass for sipping your suds of choice. Your visits to Draught House witness more beers in pitchers than snifters at your table.

You begin to buy beer at the price per cent, not the alcohol percent. You don’t pair beers with food, you pair beers with prepar-ing food (read grilling). You deleted all beer related apps from your phone in 2012 and haven’t looked back.

Just thinking of GABF arouses your acid

re-flux. The only beer you chase is when one of your Slow Ride cans slips from the six pack holder and rolls down the drive. The most expensive beer you’ve bought recently was a 99 pack. You don’t exactly trust bars that don’t serve by the pitcher. Descrip-tors like “session” and “German style” or “Czech style” grab your attention more quickly than “barrel-aged”, “wild”, or “imperial.”

You “track” the beers you’ve tried via the pile of cans out back by your grill. You’re completely unaware of a beer’s “rating” or “score,” nor does it concern you. The only large format beers you’ve opened in 2015 have been green bottles filled with Le Petit Prince. When someone talks about “whales” you think of the largest mammals on earth.

It’s not that you’ve become “too good” for the craft pleasures of day’s past, it’s just that you’re a little tired of getting excited all the time. You still appreciate a great beer, and the time and craft that goes into making one, but you don’t necessarily have to lie to your boss to excuse a long lunch due to stopping at four grocery stores, two liquor stores, and a few gas stations in search of this week’s bottle or six pack the internet tells you to get. But would that bottle end up in your backyard later and some poured for you to taste, you wouldn’t protest.

The point is, a few of us, along with a few of you, are pioneering into an uncharted new realm of craft slacker-hood. Of course, we all will still support and drink well-made local beer, but we’re just taking it a little easier these days. We still appreciate and often crave a super juicy IPA, but we’re not crushing bombers of them or trading in the mail to get them.

And if you think about it, a lot of this lackadaisical ‘tude is due to the readily avail-able, easy to find, exceptionally fantastic beer brewed in our city these days. We’re used to excess and a never ending supply of finely crafted beers, special releases, one-offs, casks, sours, or whatever becomes the next beer to get it up for. We know that if you just wait a hot minute you’ll realize the beer will be available when you’re ready for it, or the hype will die down and we can all get back to just drinking beer to party. So maybe I’m say-ing we’re becoming the craft millennials. Nah, just craft slackers.

ARE YOU A CRAFT SLACKER? TAKE THIS QUICK QUIZ AND SEE HOW YOU MEASURE UP

YOU ARRIVE AT A PARTY AND ALL THEY HAVE TO DRINK IS A KEG OF LONE STAR, SO YOU ___________.

a. Dive in and do your part to kill the keg.

b. Break open the sixer of Pearl Snap you

brought, cause who comes to a party

empty handed.

c. Leave the party to fi nd something

“acceptable” to drink.

d . You didn’t go to the party, you’re at home

doing cellar inventory and waiting for TABC

to release this week’s label approvals.

ON YOUR WAY HOME FROM WORK YOU REMEMBER YOU’RE OUT OF BEER SO YOU _______.

a. Stop at almost any gas station or grocery

store and pick up a 12 pack of Hans’.

b. Swing by a brew pub for a quick growler fi ll

of whatever mosaic IPA they have fl owing.

c. Pull over and check Twitter to see what your

local craft beer store got in today.

d. Group text your buddies to see if there are

any bottle shares happening that night.

WHEN YOU HEAR THE TERM “PORCH BOMB” YOU THINK ____________.

a. Farting outside when the wind isn’t blowing.

b. A fl aming sack of shit from the neighbors

shithead teenager.

c. An email or malware virus.

d. Beer mail from your CA trading bruh.

YOUR SPOUSE/PARTNER HAS BEEN NAGGING YOU TO REDUCE YOUR GLASS COLLECTION FOR A WHILE AND SO YOU FINALLY DECIDE TO ________.

a. Lose everything but the koozies. They’re all

you need these days.

b. Toss everything but the mustache glasses.

c. Weed out most of the fl uff but still keep

the special glasses from trips and your

fancy snifters.

d. Get rid of the spouse/partner and keep the

glasses.

YOU END UP IN DENVER FOR GABF SO YOU SPEND ALL YOUR TIME _________.

a. On the Prost patio.

b. Nursing a hangover and hunting out free

food opportunities.

c. Visiting surrounding cities to avoid the

crowds and enjoy the bounty of CO breweries.

d. In line for What the Funk, then on your phone

either ticking beers or complaining about

Jester King running out of bottles.

ANSWER KEY A=3pts, B=2pts, C=1pt, D=0pts

12-15 pts

Congrats! You’re as slacker as they come. But

honestly, you’re probably not even reading this,

you’ve got a sweaty can calling your name.

8-11 pts You’re doing something right. You care a little

more than a slacker would, but nothing to be

concerned about. Enjoy your beer!

4-7 pts It could be worse. Just give it time and we’re

sure you’ll tone down a bit and learn to relax

and give beer the steering wheel. Or second set

of footprints. Or whatever.

0-4 ptsWell, if you’re still even reading, you’re pretty

far from a craft slacker. This probably isn’t for

you. Ugh, yeah, sorry. No hard feelings?

RANGER CREEK OPA

Available at Central Market, select HEB’s, Spec’s, Whole Foods, and your favorite independent retailers like East 1st Grocery, Sunrise Minimart, and Whip In.

Ranger Creek Brewing & Distilling, San Antonio, TX

DRINKRANGERCREEK.COM

Ranger Creek OPAAmerican Pale Ale with Oats

5.8% ABV | 33 IBU | 14 SRM

Come visit us for a fun, unique Saturday Brewstillery Tour!

BEER & LOATHING

IF YOU’VE BEEN A FAITHFUL BEER AND loathing reader you’ve most likely noticed that as our adventures have expanded in scope, so have our attempts to alleviate ourselves the social and moral responsibili-ties of driving after imbibing in a manner that would/could incur loathing worth print. We’ve done the #3 bus, Uber/Lyft, bikes, foot, and even coerced Aaron’s brother-in-law to drive our drunk asses around (and possibly some other modes I’m not immediately recollect-ing). But this outing we have achieved our ultimate goal: a mother fucking party bus. Party. Bus. And boy, did we.

Party. We partied on the fucking bus. Thanks to the ATXcursions folks for

indulging our fuzzy dreams and bringing the party bus, plus driver (thanks, Bo!).

OK, so this trip was more than just an excuse to party on a bus. Being dads, and having good taste, we have all been fans of local musician and recording artist Bill Cal-lahan. And as we were tossing around B&L ideas, we stumbled upon a crude Instagram poster of a Bill Callahan show hosted at the Driftwood resort, Oohla Bean. We put two

Riding for the FeelingWords by CHRIS TROUTMAN Photos by SHAWN PHILLIPS

and two and a few other together and con-ceived the idea to saddle up with the ATXcur-sions crew to hit up a few of the newer Hill Country brewing crew (note: we previously have ventured out to Jester King, Barber Shop, Real Ale, and Pecan St. Brewing) and end our trip in the loving aural arms of a Mr. Callahan at Oohla Bean.

We procured our tickets via End of an Ear and on a Sunday morning met guides Virginia and Nate (also a NXNW North brewer) at NXNW Slaughter with brewer Hayden Win-kler, and ABG Best Personality ‘13 (Editors' Choice) and ‘14 (Readers' Choice) Tony Dre-wry. The four of us, plus some wives (thanks to babysitters) revved up our Sunday with NX beers, more beers, and more beers plus a bloody Mary with brunch/lunch at the bar. We threw back our beers and finished our plates with gusto as we had lots of road to cover and beers to drink in the next few hours.

With our appetites satisfied and a healthy noon buzz we took to the bus. We had a gener-ous supply of Austin Beerworks and Hans’ (because dads) cans to load up the coolers and quickly jumped on the bus and rode the concrete waves southwest to Last Stand. As

served in an endearing tasting room/beer garden with personal touches hand crafted furniture with as much attention to detail as the beers themselves. A space that lures you to sell your house and move out there to spend countless evenings and weekends between work and live like you’re retired already. We grabbed a sampler and made our way to the oak scattered beer garden. All their beers were a hit, and with the cool breeze and prematurely falling leaves on the recovered wooden spools and reclaimed pallet furniture the coffee porter tasted just right. They had a few IPAs/Belgo IPAs on and those were all tasty, but the majority of us fell for the pale ale. After a few rounds a couple of us snuck over to their neighbors at Revolution Spirits in hopes to sneak a taste or two of their Cuvee collabora-tion Cafecito. Luckily, although not open on Sundays, they were around and generously obliged our requests. Cafecito is dangerously tasty, and would we have been allowed to, would have ended our afternoon there.

But the gentle persistent baritone of Mr. Callahan called us back on the bus and our faithful driver Bo safely fl ed us to Twisted X. A few more roadie Pearl Snaps, Fire Eagles, and Hans’ and we cut to the left side of Driftwood, in Dripping Springs actually, as we arrived at Twisted X’s swanky huge brewery. We disembarked the bus, and tread our way into the taproom. It’s not as “wild west” a scene as you’d expect from such a nomen-clature. But it was close. With southwestern blankets and succulents adorning the indoor picnic tables, and a nice fella playing guitar in the corner, it was a mix hybrid of a taqueria and a winery tasting room. In a good way. Be-ing dads, we went straight for the lagers. But kept in the spirit of things with the Fuego—a tasty jalapeno pilsner that’s crisp, clean, and bitey. While our host and Twisted X tast-ing room manager Courtney Cobb organized a quick tour for our group, I inadvertently ended up in a twit convo with Danny (@TXBrewAndBBQ). In my mind we had a level headed, elevated, moderate discussion about TX, BBQ, and Brew, but Danny, if you recall differently, my most sincere apolo-gies. I do remember telling him a few times not to take us seriously on Twitter (and that goes for you too, dear reader) and that if we pick on you it means we love you. We’re craft codependent. And our therapists say we don’t necessarily need to apologize for that. So, anyways, Danny, keep up the good BBQ and Brew tweets and such.

we were still in that awkward "getting to know you" phase, Bo played some classic “everyone likes it” party jams as we settled into the ex-pansive seats of the ATXcursions party bus and cracked a few Austin Beerworks Pearl Snaps as we careened down 290 with the windows down. It was a hottish late August day, but the pilsners and rushing wind kept everyone in good temperatures for the 20ish minutes it took us to reach our fi rst brewery.

Owners Kerry, his wife Mandi, and Migs were locked and loaded with a slew of their “nailed it” classic craft styles in their cozy tast-ing room off of Fitzhugh Road. Last Stand feels like the craft brewery you found on vacation back in 2006. Great representations of classic craft styles each with their own personal twists

each chose from their spectacular variety of Belgian/West Coast brews and congregated in the brewhouse amongst dogs, kettles, fermenters and good vibes. Things got more than fuzzy at this point, and despite my refi ned journal-ist’s training, I fail to recall how we ended up ascending the precarious iron staircase to the roof/balcony. Memory returns as we sat on picnic tables talking views, brews, twisted potatoes, American Spirits, and TX State. As much as I can trust my memory, Middleton is a magical place that everyone should visit. Like Last Stand, it has a classic “brewery” feel to it, and everything we had was more than worth the drive.

The Middleton boys sent us on our way with buku bombers in a box that quickly ended up on Aaron’s head once we settled back into our respective bus seats. Bo enhanced the mood with some Ozzy and the bus was soon converted to a Crazy Train as we careened down Ranch Road 12. By now we were one with the bus. Bo was our spiritual guide leading us along the path of fermented righ-teousness. We locked and loaded more cans in koozies and as Classic 70s era rock pulsated through this bus’s bones, we were moved by the spirit to bus surf. As we engaged in this haphazard ill advised activity, we reached the next level. The true purpose of beer. Beer was brewed for party-ing and we were partying for beer. An emotion that cannot be conveyed in print was emoted amongst our eclectic group of journalists, wives, brewers, lovers, drinkers, and friends. What a ride. We were riding for a feeling.

“Beer” and “Thank you.” Unfortunately, we cruised up to the concert

venue Oohla Bean blaring some nasty Van Halen jams

So we all had a great time at Twisted X.

We slugged down the rest of our Fuegos and hopped back on the big red ATXcursions party bus with our longest trek ahead of us.

Up to this point, bus had been merely a means to an end. But in this stage in our Sunday debauchery, we found the truth; heaven is the back of the ATXcursions bus, windows down, cold Hans’ pils in koozie, and best mates shoulders to shoulder. Like the apostles in the upper room, we sud-denly found ourselves in the upper room, with Tony Messiah Drewry in our midst breaking Hans’ and giving thanks. No church was closer to God that Sunday than we, and we still had a ways to go.

Time fl ew, Fire Eagles were consumed, miles were clocked, and we suddenly were upon Middleton in the west outskirts of San Marcos. A medieval fortress of a brewery, Middleton’s gates are guarded by a food truck, and inside beneath the twin towers an evil union of west coast and Belgian brews unite to create a Hill Country destination none of us expected.

Brewers Calvin Kouba and Nathan Woeber greeted our bus worn drunk asses with open arms, while Slingin’ Sliders sustained us with golden twists of magical spuds. We

1401 W. Koenig Ln.

Re-Up.35 TAPS

Forgive me for putting on my smug pants now, but if you call yourself an appre-ciator of “craft” and you were not amongst that meadow that Sunday evening, you’re a hypocrite. Oohla Bean was serving Hans’ by the can and zen by the buttload. Rev. Callahan commenced with a mixture of the previous records with high points from Apocalypse, one song of which, America!, I was later informed that I postured in standing ovation of during the entire performance. According to other’s recollection, it was a stellar performance. Perhaps one or two of us drifted off during the performance, but for majority, we all soaked in BC’s baritone soul massage to the fullest.

As the evening turned dark, he became lighter, then it got dark again. And soon the majestic oak shading the band lent it’s loom-ing ceiling to work with the technicolor light-ing effects create a colorful ambient cradle for Mr. Callahan and co. as they soothed our sudsy souls with crooning limericks of modern day mythos.

The good Dr. Callahan ended his treat-ment with a walk into the dark woods behind his band’s set up and we all followed suit.

Back in the bus, our souls and psyches nourished, settled in for a meditative ride back, until Bo begun to spin some classic Beastie Boys tracks and we picked right up with the bus surfi ng, beer chugging hijinx. Sabotage, Intergalactic, and so forth pumped through our ears as more Hans’, Pearl Snap, and Fire Eagle topped us off as we slid through the 290 Y and made our way back to the NX south parking lot.

Exiting the bus for the last time was a sad affair. It felt like the last night of camp. Lots of hugging, some crying, and for once, no loathing. Well, maybe some the next morning, but no immediate loathing. Huge huge thanks to the fi ne folks at ATXcursions, NXNW, and our friend Tony for helping create one of our best B&L adventures yet. We cannot recommend the above enough. So next time Bill Callahan plays a small-meadow-in-the-thicket show in the Hill Country, do yourself a favor and attend.

through our open windows as some poor artistic souls were baring it all via a xylo-phone performance. See, the opening act was scratched in lieu of a show and tell type talent show. We quietly (I hope) exited the bus, passed out fresh cans and ceremoni-ously shotgunned another round before we donned camping chairs and made our way into the wood thicket from where the music was originating.

After all being awarded wrist bands, we made our way to the unusually domes-ticated meadow amongst the oak and Hill Country brush to fi nd spots to launch camp-ing chairs and settle in just as the minister Callahan began his homily.

BREWERIES &BREW PUBS. . . . . . . . . . . . . . .p. 54 C

EN

TR

AL

TexasCapitol

38th ST.

15th ST.

12th ST.

6th ST.

19th ST. / MLK

45th ST.

GU

AD

ALU

PE S

T.LA

VACA

ST.

N. MO

PAC

EXPY

. / R

T. 1

N. L

AMAR

BLV

D.

GUADALUPE

ST.N. L

AMAR

BLVD.

51st ST.

MED

ICA

L PK

WY.

BURNET R

D.

MANOR RD.

E. 19th ST.

DEAN KEATON ST.

SAN

JACI

NTO

BLV

D.

W. 30th ST.

DUVA

L ST

.

COLO

RAD

O S

T.

RIO

GRA

ND

E ST

.

University of Texas

RED

RIV

ER S

T.

41st ST.

INTE

RSTA

TE 3

5

WEBBERVILLE RD.

WA

LLER

ST.

COM

AL

ST.

7th ST.

CON

GRE

SS A

VE.

6th ST.

7

21

1916

81110 29

1731

189

152527

2620

24

2823

22

12

2

3

4

1

30

BARS & RESTAURANTS 1. Flying Saucer

815 West 47th Street 2. Crown and Anchor Pub

2911 San Jacinto Boulevard3. Doc’s Motorworks 38th

1106 West 38th Street 4. Waller Creek Pub House

603 Sabine Street5. Haymaker

2310 Manor Road 6. School House Pub

2207 Manor Road7. Little Woodrow’s

520 West 6th Street 8. Kung Fu Saloon

510 Rio Grande Street 9. Alamo Drafthouse, Ritz

320 East 6th Street 10. The Ginger Man

301 Lavaca Street11. Frank

407 Colorado Street12. Hopfi elds

3110 Guadalupe Street13. Contigo

2027 Anchor Lane

14. House Pizzeria5111 Airport Boulevard

15. Easy Tiger Bake Shop and Beer Garden709 East 6th Street

16. The Brew Exchange706 West 6th Street

17. Banger’s Sausage House & Beer Garden79 Rainey Street

18. Jackalope404 East 6th Street

19. Star Bar600 West 6th Street

20. Gourmands2316 Webberville Road

21. Austin Ale House301 West 6th Street

22. Nasty’s606 Maiden Lane

23. Spider House2908 Fruth Street

24. Thunderbird Coffee, Manor2200 Manor Road

25. Violet Crown Social Club1111 East 6th Street

26. The Grackle1700 East 6th Street

27. The White Horse 500 Comal Street

28. Cherrywood Coffeehouse1400 38 1/2 Street

29. Swift’s Attic315 Congress Avenue

30. Hi Hat Public House 2121 East 6th Street

31. Craft Pride61 Rainey Street

32. Salt & Time1912 East 7th Street

33. in.gredients 2610 Manor Road

34. Hole in the Wall/East Side King 2538 Guadalupe Street

35. Wright Bros. Brew & Brew G 500 San Marcos Street

BREW PUBS 36. Draught House Pub &

Brewery G 4112 Medical Parkway

BREWERIES 37. Hops & Grain Brewing

507 Calles Street

38. Live Oak Brewing Co.3301-B East 5th Street

39. Blue Owl Brewing Co.2400 East Cesar Chavez

40. Zilker Brewing Co.1701 East Sixth Street

STORES 41. Central Market G

4001 North Lamar Boulevard42. Hyde Park Market

4429 Duval Street43. Whole Foods Market G

525 North Lamar Boulevard44. Antonelli’s Cheese Shop

4220 Duval Street45. Twin Liquors, Hancock

1000 East 41st Street46. Rosedale Market

1309 West 45th Street47. Quickie Pickie G

1208 East 11th Street48. East 1st Grocery

1811 East Cesar Chavez Street49. H-E-B, Mueller G

1801 East 51st Street

36

46

41

44 42

45

4743

3738

33

13

14

32

48

34

G = growler fi lls

49

5

6

35

39

40

INFO

LOCATION. . . . . . . . . . . 2400 East Cesar Chavez

Austin, TX 78702

DRINKING HOURS . . . . . . . . . . By Appointment

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . . No

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . www.blueowlbrewing.com

BEER SAMPLING

Little Boss . . . . . . . . . . . . . .Sour Session Wheat

Spirit Animal. . . . . . . . . . . . . . . . . .Sour Pale Ale

Professor Black . . . . . . . . . . .Sour Cherry Stout

Van Dayum! . . . . . . . . . . . . . . . . Sour Amber Ale

BREW PUB SNAPSHOT

Jeff Young, former brewer of Black Star Co-op,

opened Blue Owl Brewing this fall. With a

focus on keeping their beers approachable and

affordable, Young and co. aim to make their

canned beers the fi rst “after-work” sour beer

for the everyman.

WE RECOMMEND

Little Boss, Van Dayum!

BREWERIES & BREW PUBS

Blue Owl Brewing

INFO

LOCATION. . . . . . . . . . . . . . . .4112 Medical Pkwy

Austin, TX 78756

DRINKING HOURS . . . . . . Mon–Thu 3pm–2am,

Fri–Sun 1pm–2am

GUEST TAPS . . . . . . . . . . . . . . . . . . . . Yes (many)

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . Yes (growlers)

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . . No

URL . . . . . . . . . . . . . . . .www.draughthouse.com

HOUSE BEER SAMPLING

Red Planet. . . . . . . . . . . . . . . . . . . . . . . . . Red Ale

Bombay IPA. . . . . . . . . . . . . . . . . . .American IPA

Jubal Ale . . . . . . . . . . . . . . . . . . . Winter Warmer

BREW PUB SNAPSHOT

The Draught House brewhouse is back online

with a new seven-barrel custom made, direct

fi red, single infusion brewhouse. Brewer

and manager Josh Wilson said the new beer

program will be random with the return of

some old favorites plus some wood and barrel-

aged beers to come.

WE RECOMMEND

Malt Ball, Red Planet (also Double Red Planet),

Bombay IPA

Draught House

INFO

LOCATION. . . . . . . . . . . . . . .3301 East 5th Street

Austin, TX 78702

FUTURE LOCATION . . . . . . . .1615 Crozier Lane

Austin, Texas 78617

DRINKING HOURS . . . . . Varied, check website

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . No, samples only

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . www.liveoakbrewing.com

BEER SAMPLING

Big Bark . . . . . . . . . . . . . . . . . . . . . .Amber Lager

HefeWeizen. . . . . . . . . . . . . . . . . . . . Hefeweizen

Liberation Ale. . . . . . . . . . . . . . . . .American IPA

Pilz . . . . . . . . . . . . . . . . . . . . . . . . . Czech Pilsner

BREWERY SNAPSHOT

Built by hand by Chip McElroy in a small

building on the east side of town, Live Oak

has been an Austin staple since 1997. They

use an old-world style of brewing mostly

practiced throughout Germany and the

Czech Republic and utilize techniques

such as open fermentation and secondary

lagering. They are currently building a new

brewery near the airport. The new location

should be open for business in early 2016.

WE RECOMMEND

HefeWeizen, Pilz

Live Oak Brewing Co.

BREWERIES & BREW PUBS

INFO

LOCATION. . . . . . . . . . . . . . . . . .507 Calles Street

Austin, TX 78702

DRINKING HOURS . . . . . . Mon–Sun 8am–10pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . www.hopsandgrain.com

BEER SAMPLING

A Pale Mosaic . . . . . . . . . . . . . . . . .American IPA

Greenhouse IPA . . . . . . . . . .Rotating IPA Series

PorterCulture. . . . . . . . . . . . . . . . . Baltic Porter

The One They Call Zoe . . . . . . . . . . . Pale Lager

BREWERY SNAPSHOT

Bringing his Colorado beer knowledge and

inspiration to Austin, Josh Hare opened

one of Austin’s east side breweries. They

offer year-round and rotating beers canned

for easy use during your outdoor drinking

endeavors and a handful rotating series:

Dispensary, Volumes of Oak, and Volumes

of Funk.

WE RECOMMEND

A Pale Mosaic, The One They Call Zoe

Hops & Grain Brewing

INFO

LOCATION. . . . . . . . . . . . . 1701 East Sixth Street

Austin, TX 78702

DRINKING HOURS . . . . . . . . .Wed–Thu 4–10pm,

Fri 2pm–12am, Sat 12pm–12am, Sun 2–8pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . . . . .www.zilkerbeer.com

BEER SAMPLING

Coffee Milk Stout . . . . . . . . . . . . . . .Coffee Stout

Extra Special Bitter. . . . . . . . . . . . . . . . . . . . ESB

Marco IPA. . . . . . . . . . . . . . . . . . . . .American IPA

Session IPA . . . . . . . . . . . . . . . . . . .American IPA

BREWERY SNAPSHOT

Zilker Brewing was born of two brothers and

their home brewing buddy out of a love of

crisp, dynamic, drinkable beers. The three

craft their brand using quality malt, fresh

hops, and a Belgian Trappist yeast to create

surprisingly interesting, yet easy drinking

beers. Pop into their urban brewery on East

6th for the latest and freshest, and look for

Zilker on draft and in cans now.

WE RECOMMEND

Coffee Milk Stout, Marco IPA

Zilker Brewing Co.

S. LAMAR BLVD.

MANCH

ACA R

D.

S. 1

st S

T.

S. C

ONGRES

S AVE.

BEN WHITE BLVD. / 71 /290

WOODWARD ST.

OLTORF ST.

STASSNEY LN.

BARTON SPRINGS RD.

CESAR CHAVEZ ST.

RIVERSIDE DR.

INTE

RSTA

TE 3

5

ST. ELMO RD.

RADAM LN.

S. MOPAC EXPY. / R

T. 1

BARS & RESTAURANTS 1. Zax Restaurant & Bar

312 Barton Springs Road 2. Hopdoddy Burger Bar, SOCO

1400 South Congress Avenue 3. Barley Swine

2024 South Lamar Boulevard 4. Black Sheep Lodge

2108 South Lamar Boulevard 5. Red’s Porch

3508 South Lamar Boulevard 6. Opal Divine’s, Penn Field

3601 South Congress Avenue7. Draft Pick

1620 East Riverside, #16188. Snack Bar

1224 South Congress Avenue

9. The Buzz Mill1505 Town Creek Boulevard

10. Gibson Street Bar1109 South Lamar Blvd

BREW PUBS 11. Uncle Billy’s G

1530 Barton Springs Road12. Kamala Brewing/Whip In G

1950 South IH-3513. Austin Beer Garden Brewing G

1305 West Oltorf Street

BREWERIES 14. (512) Brewing Co.

407 Radam Lane, F20015. Independence Brewing Co.

3913 Todd Lane

16. South Austin Brewing Co.415 East Saint Elmo Road, Suite 1D

STORES 17. Thom’s Market

1418 Barton Springs Road18. Central Market G

4477 South Lamar Boulevard19. Spec’s, Brodie Lane

4978 West Highway 29020. Live Oak Market

4410 Manchaca Road21. South Lamar Wine and Spirits

2418 South Lamar Boulevard22. Growler Room South G

2400 East Oltorf Street, Suite 6A23. Which Craft

2418 South Lamar Boulevard

BREWERIES &BREW PUBS. . . . . . . . . . . . . . .p. 60

SO

UT

H

14

1615

1711

6

34

5

82

1

7

12

1820

19

921

G = growler fi lls

13

10

22

23

INFO

LOCATION. . . . . . . . . . . . . . . . . .407 Radam Lane

Austin, TX 78745

DRINKING HOURS. . . . . . . .Saturdays with RSVP

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . No, samples only

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . . . www.512brewing.com

BEER SAMPLING

(512) IPA. . . . . . . . . . . . . . . . . . . . . .American IPA

(512) Pale Ale . . . . . . . . . . . . American Pale Ale

(512) Pecan Porter . . . . . . . . . . . . . . . . . . Porter

(512) Wit. . . . . . . . . . . . . . . . . . Wit or white beer

BREWERY SNAPSHOT

Kevin Brand moved back to Austin from California in early 2008 to start the brewery and began brewing beer that summer. Brand’s initial lineup was the Wit, Pale, and IPA, but quickly added the Pecan Porter to the year round line up after the enormous reception it received as the fi rst winter seasonal. Currently (512)’s beers are only available on draft but they have had some

special releases in bottles.

WE RECOMMEND

Pecan Porter, IPA, Pale Ale

(512) Brewing Co.

INFO

LOCATION. . . . . . . . . . . . 1305 West Oltorf Street

Austin, TX 78704

DRINKING HOURS . . . . . . Varied, check website

Closed Mondays

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . . No

URL . . . . . . . . . . . . . . . . . . . . . www.theabgb.com

HOUSE BEER SAMPLING

Big Mama Red. . . . . . . . . . . . . . . .Hoppy Red Ale

Day Trip . . . . . . . . . . . . . . . . . . . . . . . . . . Pale Ale

Hell Yes . . . . . . . . . . . . . . . . . . . . . . Helles Lager

Industry . . . . . . . . . . . . . . . . . . . German Pilsner

BREW PUB SNAPSHOT

Austin Beer Garden Brewing Co. (ABGB)

swung wide their doors in late 2013 and have

been steadily supplying their south Lamar

hood and beyond with tasty brewed beverages

and pies like old pros. And that’s because this

establishment is run by some old stalwarts

of Austin brewing lore. Amos Lowe and Brian

“Swifty” Peters, co-brewers and founders, work

tirelessly to keep the suds a fl owing.

WE RECOMMEND

Hell Yes, Big Mama Red, Industry

Austin Beer Garden Brewing Co.

BREWERIES & BREW PUBS

W B A D P PAVAILABLE THIS NOVEMBER

512

bre

win

g.c

om

UP NEXT:

(512) SEVEN debuting at our 7th Anniversary Party Oct. 24th!

SMaSH #2 – Simcoe / Bruin / Dubbel / Cascabel Cream Stout

NOT your everyday eye exam

INFO

LOCATION. . . . . . . . . . . . . . . . . . .3913 Todd Lane

Austin, TX 78744

DRINKING HOURS. . . . . . . . . . . . . . . .Thu 5–9pm,

Fri 4–9pm, Sat 12–6pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . .www.independencebrewing.com

BEER SAMPLING

Convict Hill Oatmeal Stout. . . . . Oatmeal Stout

Power & Light Pale Ale. . . . American Pale Ale

Stash IPA . . . . . . . . . . . . . . . . . . . . .American IPA

BREWERY SNAPSHOT

Husband and wife Rob and Amy Cartwright started Independence Brewing Co. in south Austin in 2004, but were active members of the ATX brewing community long before. Since opening, Independence has created a local niche for themselves by packaging the Oklahoma Suks bottles (NOW IN CANS!) every fall for the UT vs. OU game. They have recently expanded to a 60-barrel JV Northwest brewhouse and expanded their regular lineup to include several new beers

packaged in cans.

WE RECOMMEND

Power & Light, Stash IPA

Independence Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . . . . . 1950 South IH-35

Austin, TX 78704

DRINKING HOURS . . . . . . . . . . . . . . 10am–12am

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . . No

URL . . . . . . . . . . . . . . www.kamalabrewing.com

HOUSE BEER SAMPLING

Bitterama . . . . . . . . . . . . . . . . . . . . . Spiced ESB

Lakshmi Hefe . . . . . . . . . . . . . Spiced Wheat Ale

Parvati Pale Ale . . . . . . . . . . American Pale Ale

Shiva Milk Stout . . . . . . Barrel-Aged Milk Stout

BREW PUB SNAPSHOT

Born a simple family owned convenience store

on the frontage of I-35, Whip In was not content

to live its days out that way. After becoming one

of the top bottle shops in Austin, they slowly

crept tap by delicious tap to becoming one

of the largest draft and Texas-brewed beer

selections in town. And now, they are home to

Kamala Brewing.

WE RECOMMEND

Bitterama, Parvati Pale Ale

Kamala Brewing at the Whip In

BREWERIES & BREW PUBS

South AustinBrewery INFO

LOCATION. . . . . . . . . .415 East Saint Elmo Road

Austin, TX 78745

DRINKING HOURS. . Fri 5:30–10pm, Sat 2–9pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . .www.southaustinbrewery.com

BEER SAMPLING

6 String Saison . . . . . . . . . . . . . . . . . . . . . .Saison

Evel Ale . . . . . . . . . . . . . . . . . . . . . . . . Blonde Ale

Kol’Beer . . . . . . . . . . . . . . . . . . Kölsch-Style Ale

TPA . . . . . . . . . . . . . . . . . . . . . American Pale Ale

BREWERY SNAPSHOT

Parked in the same neighborhood as Independence and (512) breweries, South Austin Brewery started producing Belgian-style ales in 2012. Changes have been afoot in south Austin. The brewery has recently redesigned their taproom and expanded their beer lineup beyond the original two classic Belgians to include everyday drinking beers now packaged in 16oz tallboys. Groovy.

WE RECOMMEND

TPA

BREW PUB SNAPSHOT

Texas is BBQ heaven. Austin is Texas Craft

Beer heaven. Put them together and you get

Uncle Billy’s Brewery and Smokehouse. Uncle

Billy’s is the ideal spot after a day of festival-

ing at Zilker Park or cooling off at the springs.

Brewers keep on the Austin staple Green

Room IPA while mixing in a constant rotation

of beers with an emphasis on hoppy ales and

sessionable lagers.

WE RECOMMEND

Barton Springs Pale Ale, Green Room IPA

INFO

LOCATION. . . . . . . . . 1530 Barton Springs Road

Austin, TX 78704

DRINKING HOURS. . . . . .Sun–Thu 11am–12am,

Fri & Sat 11am–1am

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . www.unclebillysaustin.com

HOUSE BEER SAMPLING

Barton Springs Pale Ale. . . American Pale Ale

Freakadella Amber. . . . . . . . . . . . . . Amber Ale

Green Room IPA . . . . . . . . . . . . . . .American IPA

Lazy Day Lager. . . . . . . . . . . . . American Lager

Uncle Billy’s Brewery

COMEONIN!

MON--3PM

Half CajunHalf TexMex

Half Southern

BARS & RESTAURANTS 1. Mister Tramps

8565 Research Boulevard2. Alamo Drafthouse, Village

2700 West Anderson Lane 3. Pour House Pub

6701 Burnet Road4. Billy’s on Burnet

2105 Hancock Drive5. Hopdoddy Burger Bar, Anderson

2438 West Anderson Lane6. Drink.Well.

207 East 53rd Street7. Workhorse Bar

100 North Loop Boulevard East8. C. Hunt’s Ice House

9611 Mcneil Road

BREW PUBS 9. Pinthouse Pizza G

4729 Burnet Road10. North By Northwest (NXNW) G

10010 N Capital of TX Highway11. Black Star Co-op G

7020 Easy Wind Drive

BREWERIES 12. Circle Brewing Co.

2340 West Braker Lane13. Austin Beerworks

3009 Industrial Terrace 14. Adelbert’s Brewery

2314 Rutland Drive, Ste 10015. 4th Tap Brewing Co-op

10615 Metric Boulevard

STORES 16. Whole Foods Market, Gateway

9607 Research Boulevard 17. Specs, Arbor Walk

10515 N Mopac Expwy18. Sunrise Mini Mart

1809 West Anderson Lane19. Specs, Airport Boulevard

5775 Airport Boulevard20. Austin Homebrew Supply

9129 Metric Boulevard21. King Liquor

5310 Burnet Road22. Growler Room G

6800 Burnet Road, Suite 223. Whole Foods Market, Domain G

11920 Domain Drive

BREWERIES & BREW PUBS. . . . . . . . . . . . . . .p. 66

NO

RT

H

G = growler fi lls

LAM

AR BL

VD.

W. KOENIG LN.

BURN

ET R

D.

ANDERSON LN.

INTE

RSTA

TE 3

5

183 / RESEARCH

BLVD

.

KRAMER LN.

BRAKER LN.

US 290

CAP. OF TX HWY.

AIRPO

RT BLV D.

NORTH LOOP53RD STREET

N. M

OPA

C EX

PY. /

RT.

1The

Domain

12

14

13

16

10

6

4

3

5

8

21

7

11

17

19

18

9

20

21

22

23

15

BREWERIES & BREW PUBS

INFO

LOCATION. . . . . . . . . . .2314 Rutland Drive #100

Austin, TX 78758

DRINKING HOURS. . . . . . . . . . Wed–Fri 5–10pm,

Sat 1–4pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . www.adelbertsbeer.com

BEER SAMPLING

Philosophizer . . . . . . . . . . Belgian-Style Saison

Tripel B. . . . . . . . . . . . . .Belgian-Style Tripel Ale

Scratchin’ Hippo . .Belgian-Style Biere de Garde

BREWERY SNAPSHOT

In 2010, Scott Hovey was ripe for a mid-life career change and when he looked for inspiration, he found it in the eclectic and exciting life of his deceased older brother, Adelbert. Adelbert’s is a tribute to George Adelbert Hovey (1953–2000). Scott was introduced to the complexities and fl avor possibilities in bottle conditioned aged Belgian beers at the 2010 Craft Brewers Conference. He returned and set out to start Austin’s fi rst all Belgian-style bottle and keg conditioned

brewery, aptly named after his older brother.

WE RECOMMEND

Scratchin’ Hippo, Philosophizer

Adelbert’s Brewery

INFO

LOCATION. . . . . . . . . . . .10615 Metric Boulevard

Austin, TX 78758

DRINKING HOURS. . . . . . . . . . . . . . . . . . . . . . . TBT

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . . . . . . . www.4thtap.coop

BEER SAMPLING

Long Walk . . . . . . . . . . . . . . . . . . . Grapefruit IPA

Renewal . . . . . . . . . . . . . . . .Tamarind Wheat Ale

Sun Eater . . . . . . . . . . . . . . . . . . . . . . .Sorghum Ale

BREWERY SNAPSHOT

At press time 4th Tap Brewing Co-op is on the verge of opening the fi rst 100% worker-owned cooperative brewery in Texas. No, it is not the same as Black Star. Black Star is member-owned, 4th Tap is worker-owned. If the difference is lost on you, no worries, you can still enjoy their beers. Similar to Black Star, they are starting with a handful of unique

beers, like the Tamarind Wheat Ale.

WE RECOMMEND

Long Walk, Renewal

4th Tap Brewing Co-op

INFO

LOCATION. . . . . . . . . . . . 3009 Industrial Terrace

Austin, TX 78758

DRINKING HOURS . . . Thu 5–9pm, Fri 5–11pm,

Sat & Sun 1–7pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . www.austinbeerworks.com

BEER SAMPLING

Black Thunder . . . . . . . . . . . . . . . . .Schwarzbier

Heavy Machinery . . . . . . . . .Rotating IPA Series

Peacemaker . . . . . . . . . . . . . . . . . . @anytimeale

Pearl Snap German Pils. . . . . German Pilsner

BREWERY SNAPSHOT

Austin Beerworks is a collection of four

friends spanning from the East coast to

Austin, united and “hell-bent on excellence”

in beer making. The beerworkers, Michael,

Will, Adam, and Mike, have raised an

impressive production brewery and cannery

in the northwest sector of town since April

2011. With their regular lineup of four

beers—including 2014 GABF silver medal

winner Fire Eagle IPA—the four friends have

come storming out of the gates and onto the

Austin beer scene.

WE RECOMMEND

Heavy Machinery, Peacemaker, Pearl Snap

Austin Beerworks BREWERIES & BREW PUBS

INFO

LOCATION. . . . . . . . . . . . . .7020 Easy Wind Drive

Austin, TX 78752

DRINKING HOURS. . . . . . . . . . . Mon 4pm–12am, Tue–Thu 11am–12am

Fri & Sat 11am–1am, Sun 11am–12am

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . .Yes, limited draftURL . . . . . . . . . . . . . . . . . . . . www.blackstar.coop

HOUSE BEER SAMPLING

High Esteem . . . . . . . . . . . . . American Pale AleVulcan. . . . . . . . . . . . . . . . . . . . . . . .American IPA

Recalcitrant Dockhand . . . . . . . . Robust Porter

BREW PUB SNAPSHOT

Black Star Co-op is the fi rst known cooperatively-run/owned brew pub in the world with members from across the globe. Monthly beer socials, starting in 2006, provided an outlet for recruiting new members and grew to host up to 500 members at each gathering. Black Star Co-op encapsulates everything Austin with an emphasis on local producers and community action, all through enjoyment of local beer.

WE RECOMMEND

Vulcan, Recalcitrant Dockhand

Black Star Co-op

Black Star Co-op is the world’s first cooperatively-owned and worker self-managed brewpub.

Better together. Black Star Co-op.

7020 Easy Wind Dr. blackstar.coop

Austin, TXAustin, TX

HOUSE BREWEDBEER

HOUSE BREWEDBEER

TEXAS INSPIREDPUB FARE

TEXAS INSPIREDPUB FARE

LOCALLY SOURCEDINGREDIENTS

LOCALLY SOURCEDINGREDIENTS

COMMUNITYOWNED

COMMUNITYOWNED

WORKERSELF-MANAGED

WORKERSELF-MANAGED

LIVING WAGES ANDBENEFITS FOR ALLLIVING WAGES ANDBENEFITS FOR ALL

INFO

LOCATION. . . . 2340 West Braker Lane, Suite B

Austin, TX 78758

DRINKING HOURS. . . . . . . . . . . . . . . . . Fri 5–8pm

Sat & Sun 1–5pm, Occasional open houses

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . www.circlebrewing.com

BEER SAMPLING

Blur Texas Hefe . . . . . . . . . . . . . . . . HefeweizenEnvy Amber Ale . . . . . . . . . . . . . . . . . Amber AleHop Overboard . . . . . . . . . . . . . . . . . Session IPA Nightlight Irish Stout . . . . . . . . . Dry Irish Stout

BREWERY SNAPSHOT

Circle Brewing appeared on the internet beer rumor mill in the second half of 2008. Fast forward two years, Ben Sabel and Jud Mulherin were brewing their fi rst batches of beer for Austin. Circle brews their beer following the Reinheitsgebot, the German purity law from 1516. Their basic philosophy to make beer “with only the best ingredients and NONE of the other stuff.” You can now fi nd some of their year-round beer in bottles in a large circumference around Austin.

WE RECOMMEND

Nightlight Irish Stout, Hop Overboard

Circle Brewing Co. BREWERIES & BREW PUBS

Inn and OccasionsGather and Make Memories

www.TippingT.com

BREWERIES & BREW PUBS

INFO

LOCATION #1. . . . . . 10010 Capital of TX Hwy N

LOCATION #2. . . . . . . . . 5701 W Slaughter Lane

DRINKING HOURS. . . . . . Varied, check website

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . . . . www.nxnwbrew.com

HOUSE BEER SAMPLING

Bavarian Hefeweizen . . . . . . . . . . . Hefeweizen Black Hop Down . . . . . . . . . . . . . . . . . . Black IPADuckabush Amber. . . . . . . . . . . . . . . Amber AlePorch Time Pilsner . . . . German-style PilsnerSunbreak IPA . . . . . . . . . . . . . . . . .American IPA

BREW PUB SNAPSHOT

North by Northwest is Austin’s oldest and most

upscale brew pub and offers a complete menu,

with the restaurant itself driving many people

to the establishment. Identifi able by the grain

silo out front, the feel is very “Northwest lodge,”

rounded out by stone, wood and a fi replace.

They have recently branched out and opened

NXNW2 in south Austin with a similar food

menu, atmosphere and beer portfolio but with

additional bar and outdoor seating.

WE RECOMMEND

Porch Time Pilsner, Sunbreak IPA

North by Northwest

INFO

LOCATION #1. . . . . . . . . . . . . .4729 Burnet Road

LOCATION #2. . .4236 South Lamar Boulevard*

DRINKING HOURS . . . . .Sun–Wed 11am–11pm,

Thu–Sat 11am–12am

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . www.pinthousepizza.com

HOUSE BEER SAMPLING

Best Coast IPA. . . . . . . . . . . . . . . . .American IPABlind Jake . . . . . . . . . . . . . . . . .American PorterCalma Muerta . . . . . . . . . . . . . . . . . Session AleIron Genny . . . . . . . . . . . . . . . . . . . . . . . . Pale AleMan O’ War . . . . . . . . . . . . . . . . . . .American IPA

BREW PUB SNAPSHOT

Pinthouse Pizza opened to much anticipation in the fall of 2012, on the cusp of Austin Beer Week. Following California’s Pizza Port model, the brew pub slings beers from the bar, and pizzas from the counter in the beer hall-esque atmosphere. Head brewer Joe Mohrfeld brews a solid line up of staple beers, along with a series of special releases and experimental IPA series. Go for the pizza, stay for the beer. Keep an eye out this year for their second location on South Lamar.

WE RECOMMEND

Best Coast IPA, Blind Jake, Man O’ War

*At press time second location had not opened. But they were damn close.

Pinthouse Pizza

AUSTIN

CEDARPARK

OAKHILL

PFLUGERVILLE

ROUNDROCK

HUDSONBEND

AUSTIN-BERGSTROMINT. AIRPORT

MANOR

BARS & RESTAURANTS 1. Alamo Drafthouse, Slaughter Lane

5701 West Slaughter Lane2. The Dig Pub G

401 Cypress Creek Road, Cedar Park

3. Opal Divine’s, Marina 12709 Mopac & Parmer Lane

4. BB Rover’s Cafe & Pub 12636 Research Boulevard

5. Westside Alehouse 1500 N IH-35, Round Rock

6. Alamo Drafthouse, Lakeline / Glass Half Full Taproom 14028 U.S. 183

7. Hanover’s Draught Haus 108 East Main Street, Pflugerville

8. The Brass Tap 204 East Main Street, Round Rock

BREW PUBS 9. Flix Brewhouse /

HomeField Grill G 2000 S IH-35, Round Rock

10. Double Horn Brewing Co. G 208 Avenue H, Marble Falls

11. The Barber Shop G 207 Mercer Street, Dripping Springs

12. Wimberley Brewing Co. G 9595 Ranch Road 12, Wimberley

13. Middleton Brewing G 101 Oakwood Loop, San Marcos

14. Pecan Street Brewing G 106 East Pecan Drive, Johnson City

15. Smoke’n Hops G 3799 U.S. 290, Dripping Springs

16. Faust Brewing Co. 240 S. Seguin Ave., New Braunfels

17. Red Horn Coffee House and Brewing Co. G 13010 West Parmer Lane, Ste 800, Cedar Park

BREWERIES 18. Solid Rock Brewing

2214 Bee Creek Road, Spicewood19. Jester King Brewery

13005 Fitzhugh Road20. Thirsty Planet Brewing Co.

11160 Circle Drive21. Infamous Brewing Co.

4602 Weletka Drive22. Twisted X Brewing Co.

23455 West RR 150, Dripping Springs

23. Rogness Brewing Co. 2400 Patterson Industrial Drive, Pflugerville

24. Real Ale Brewing Co. 231 San Saba Ct, Blanco

25. Save The World Brewing Co. 1510 Resource Pkwy. Marble Falls

26. New Braunfels Brewing Co. 180 West Mill St, New Braunfels

27. Guadalupe Brewing Co. 1580 Wald Road, New Braunfels

28. Oasis, TX Brewing Co. 6550 Comanche Trail

29. Bindlestick Brewing Co. 1309 Leander Dr, Unit 504, Leander

30. Bluebonnet Beer Co. 1700 Bryant Dr #107, Round Rock

31. Bull Creek Brewing Co. 7100 FM3405, Liberty Hill

32. Strange Land Brewery 5904 Bee Cave Road

33. Ironsight Brewers 3200 Woodall Drive, Cedar Park

34. Rentsch Brewery 2500 NE Inner Loop, Georgetown

STORES 35. Hamrick’s Market

401 Cypress Creek Road, Cedar Park36. Pecan Liquor

1912 West Pecan Street, #205, Pflugerville

BREWERIES & BREW PUBS . . . . . . . . . . . . . . .p . 76

22

21

6

4 3

5

92

1

7

10

36

35

11

13

14

12

1920

23

24

GR

EA

TE

R A

TX

G = growler fills

8

18

15

16

25

26 27

28

32

31

30

29

17

ON

GET YOUR#TEXMEXBEER

ON

GET YOUR#TEXMEXBEER

ON

GET YOUR#TEXMEXBEER

abgtemplate.indd 1 9/13/15 10:57 PM

33

34

BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. . . . . . . . . .1309 Leander Drive, #504

Leander, TX 78641

DRINKING HOURS . . . . . . . . . Fri and Sat 6–8pm

Reserve via Facebook

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . .www.bindlestickbeer.com

BEER SAMPLING

Candy Mountain IPA . . . . . . . . . . American IPAChimney Stack. . . . . . . . . . . American Pale AleMonkey Wagon . . . . . . . . . . . . . . . . . . Amber Ale

BREWERY SNAPSHOT

What the hell is a bindlestick? It’s those things hobos carried around with which to hold all of their earthly possessions. It is used as a symbol to represent a bygone era in America, primarily pre-prohibition. And that is what Bindlestick Brewing is shooting for, ales and lagers in the pre-prohibition vein. But with a bit of a modern Texas twist. At time of press they’d not started distributing, but by the time you are reading this they probably will be.

WE RECOMMEND

Candy Mountain IPA, Chimney Stack

BindlestickBrewing Co.

INFO

LOCATION. . . . . . . . . . . 1700 Bryant Drive, #107 Round Rock, TX 78664

DRINKING HOURS . . . . . . . . . . .Fri & Sat 5–8pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . www.bluebonnetbeerco.com

BEER SAMPLING

American Amber Ale . . . . . . . . . . . . Amber AleAmerican IPA . . . . . . . . . . . . . . . . .American IPACream Ale. . . . . . . . . . . . . . . . . . . . . . Cream AleTexas Pecan Brown Ale . . . . . . . . . . .Brown Ale

BREWERY SNAPSHOT

Bluebonnet Beer Co., owned by David and Clare Hulama, started brewing in Round Rock in late 2014. This was after they quit their jobs at Dell. When you have homebrew cred like David and Clare do, it is a pretty safe bet to Offi ce Space it and peace out. Like Twisted X, they built their brewery in a small industrial park. Just before the new year, they opened up their taproom on Fridays and Saturdays—serving up their four year-round beers and one or two seasonal/special beers.

WE RECOMMEND

American IPA, Texas Pecan Brown Ale

Bluebonnet Beer Co.

INFO

LOCATION. . . . . . . . . . . . . . . . . . . . 7100 FM 3405

Liberty Hill, TX 78642

DRINKING HOURS . . . . . . . . . . . . . . . . . . . . . . .

Most Saturdays 11am–4pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . .www.bullcreekbrewing.com

BEER SAMPLING

Iron Balls . . . . . . . . . . . . . . . . . . . . Imperial StoutLonghorn Blonde . . . . . . . . . . . . . . . . Blonde AleTommy Raj . . . . . . . . . . . . . . . . . . American IPA

BREWERY SNAPSHOT

Bull Creek has been brewing small batches since 2011 and distributing in small amounts. In 2014 they began a major brewery expansion and plan to distribute to a larger area in 2015. The are located in Liberty Hill, outside Georgetown and are currently only doing private tours and tastings via RSVP from their website and Facebook.

WE RECOMMEND

Iron Balls

Bull Creek Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . . . . . . 1580 Wald Road New Braunfels, TX 78132

DRINKING HOURS . . . . . . . . . . . . . . . . . . . . . . .

Coming soon, check website

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . .www.guadalupebrew.com

BEER SAMPLING

Americano Wheat Ale. . . American Wheat Ale Rye Ale . . . . . . . . . . . . . . . . . . . . America Rye IPAScotch Ale . . . . . . . . . . . . . . . . . . . . . . Scotch AleTexas Honey Ale. . . . . . . . . . . . . . . . . .Honey Ale

BREWERY SNAPSHOT

After trips to Europe and the Northwest, Keith Kilker and his wife Anna were inspired to start their own brewery. The fi rst step was studying at Siebel’s Brewing Technology program and a stint at a Colorado brew pub. They opened their brewery in 2011 with their honey ale as their fl agship beer, made with locally sourced honey. More beers followed and distribution began to Austin and the rest of Central Texas.

WE RECOMMEND

Rye Ale, Scotch Ale

Guadalupe Brewing Co.

BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. . . . . . . . . . . . . . . .4602 Weletka DriveAustin, TX 78734

DRINKING HOURS. . . . . . . . . Wed & Thu 5–9pm,

Fri 4–9pm, Sat 1–9pm, Sun 1–5pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . .www.infamousbrewing.com

BEER SAMPLING

Bugsy’s Fire Brush . . . . . . . . . . . . . . Amber AleHijack . . . . . . . . . . . . . . . . . . . . . . . . . . Cream AleIPA . . . . . . . . . . . . . . . . . . . . . . . . . . .American IPA

Sweep the Leg . . . . . . . . . . Peanut Butter Stout

BREWERY SNAPSHOT

Josh Horowitz, and brewer Matt Bitsche left various career backgrounds to start Infamous Brewing Co. in Austin and got the wheels rolling for Infamous in June of 2012. In less than a they year got their brewhouse up and running. Infamous came on the scene in spring 2013 with their take on a cream ale and an IPA, with other seasonal and special releases coming soon after. They began canning their year-round beers in late 2013. In 2015 they partnered with Grapevine Craft Brewery (in Grapevine) to use excess capacity under Alternating Proprietorship.

WE RECOMMEND

IPA, Sweep the Leg

Infamous Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . . . .3200 Woodall Drive

Cedar Park, TX 78641

DRINKING HOURS. . . . . . . . . . . . . . . . . Fri 5–9pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . www.ironsightbrewers.com

BEER SAMPLING

Amber Ale . . . . . . . . . . . . . . . . . . . . . . Amber AleCream Ale . . . . . . . . . . . . . . . . . . . . . . Cream AlePale Ale . . . . . . . . . . . . . . . . . American Pale AleWhite IPA . . . . . . . . . . . . . . . . . . . . . . . . White IPA

BREWERY SNAPSHOT

Remember that little brewery in Cedar Park where Twisted X started? Well, Ironsight Brewers have taken up residence there. Robert Chaney was a serious homebrewer and decided to dive into the abandoned space with brother-in-law turned business partner, Grady Reynolds. They opened in September with plans to keg and can their beers. Initial offerings will be primarily available in the north Austin area. As the business grows keep an eye out for their tap handles and six packs throughout Austin.

WE RECOMMEND

Pale Ale, White IPA

Ironsight Brewers

INFO

LOCATION. . . . . . . . . . . . . . 13187 Fitzhugh Road

Austin, TX 78736

DRINKING HOURS. . . . . . . . . . . . . . . .Fri 4–10pm,

Sat 12–10pm, Sun 12–6pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . www.jesterkingbrewery.com

BEER SAMPLING

Atrial Rubicite . . . . . . . . .Raspberry Sour BeerBlack Metal . . . . . . . Farmhouse Imperial StoutLe Petite Prince . . . . . . Farmhouse Table BeerNoble King. . . . . . . . . . . . Hoppy Farmhouse AleWytchmaker . . . . . . . . . . . . Farmhouse Rye IPA

BREWERY SNAPSHOT

Ambitious from the start, the brothers made their commercial debut with a session beer, wearing the moniker Commercial Suicide. It was anything but. They have since transitioned this beer, along with their original lineup, to farmhouse versions, followed by a very popular series of sour barrel-aged creations, and most recently ventured into sour beer and fermented (and re-fermented) fruit blends starting with the raspberry Atrial Rubicite, the strawberry Omniscience & Proselytism, La Vie en Rose, Provenance, Detritivore, and the oyster mushroom and sea salt Snorkel. The tasting room at the brewery is most often the best place to fi nd and grab their latest beers.

WE RECOMMEND

#greenbottles, Atrial Rubicite

Jester King Brewery BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. .12345 Pauls Valley Road, Building I

Austin, TX 78737

DRINKING HOURS . . . . . . . . . .Sat & Sun 1–6pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . www.laststandbrewing.com

BEER SAMPLING

BPA . . . . . . . . . . . . . . . . . . . . . . Belgian Pale AleCoffee Porter . . . . . . . . . . . . . . . . .Coffee PorterIPA . . . . . . . . . . . . . . . . . . . . . . . . . American IPAPale Ale. . . . . . . . . . . . . . . . . American Pale Ale

BREWERY SNAPSHOT

Kerry and Mandi Richardson, with partner Mignonne Gros, quit their day jobs to chase their homebrew dreams. The end of that rainbow led them to a pleasant lot in Driftwood, near Argus, Revolution Spirits, and Jester King, where they brew their clean, balanced, well made take on American style craft beers. Go for the beers, but stay for the outdoor beer garden.

WE RECOMMEND

Coffee Porter, BPA

Last Stand Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . . . 180 West Mill Street

New Braunfels, TX 78130

DRINKING HOURS . . . . . . Varied, check website

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . . . . www.nbbrewing.com

BEER SAMPLING

Erdeweiss. . . . . . . . . . . . . . . . . . . DunkelweizenLuftweiss . . . . . . . . . . . . . . . . . . . . . . HefeweizenShivas Tears. . . . . . . . . . . . . . . . . . .WeizenbockWaserweiss . . . . . . . . . . . . . . . Berliner Weisse

BREWERY SNAPSHOT

Founded in 2011, New Braunfels Brewing Co. recently underwent changes with a new head brewer and equipment. They focus primarily on wheat beer, but throw in a sour or two when their fancy strikes. Ingrained in the local community, their facility and taproom is located in the historic downtown and open for regular “hoppy hours” as well as whenever they feel like throwing the doors open. So stop by if you’re a gambling man.

WE RECOMMEND

Luftweiss, Waserweiss

New Braunfels Brewing Co.

INFO

CURRENT LOCATION. . . . . .101 Oakwood LoopSan Marcos, TX 78666

DRINKING HOURS. . . . . . . . . .Thu & Fri 2–10pm,

Sat 12–10pm, Sun 12–7pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . www.middletonbrewingtx.com

BEER SAMPLING

Black Lab Porter . . . . . . . . . . . . . Robust PorterBobcat Red . . . . . . . . . . . . . . . . Imperial Red AleEasy Rider Pale Ale . . . . . . . American Pale AleLimestone . . . . . . . . . . . . . . . . Belgian-Style IPATopaz. . . . . . . . . . . . . . . . . . . Belgian-Style Tripel

BREW PUB SNAPSHOT

The Middletons hail from the sunny state of

California. They brought with them, like many

other West Coast brewers, a love for the HOP.

In addition to hoppy monsters, they specialize

in subtle Belgian-style ales. They have recently

moved into their new facility in San Marcos.

WE RECOMMEND

Bobcat Red, Easy Rider Pale

Middleton Brewing

INFO

LOCATION. . . . . . . . . . . . . .6550 Comanche Trail

Austin, TX 78732

DRINKING HOURS . . . . . . . . . . . . . .Thu 5–10pm, Fri 2pm–12am, Sat 12pm–12am,

Sun 12–10pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . .www.oasistexasbrewingcompany.com

BEER SAMPLING

London Homesick Ale. . . . . . English-Style AleLuchesa Lager . . . . . .German-Style KellerbierMeta Modern. . . . . . . . . . American Session IPASlow Ride Pale Ale. . . . . . . . American Pale Ale

BREWERY SNAPSHOT

Oasis, TX Brewing Co. is located out in the enclave of Oasis, TX, just west of Austin overlooking Lake Travis. Brewer Spencer Telekemier brews up tasty session beers including a well-made pale ale and keller pilsner. Watch for their special Lake Monster releases throughout the year and treat your eyes and taste buds to a favor and hit up the scenic tasting room on the weekends.

WE RECOMMEND

Meta Modern, Slow Ride Pale Ale

Oasis, TX Brewing Co. BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. . . . . . . . . . . . . . . 231 San Saba CourtBlanco, TX 78606

DRINKING HOURS. . . . . . . .Thu–Sat 11am–5pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . www.realalebrewing.com

BEER SAMPLING

4-Squared . . . . . . . . . . . . . Blonde Ale (Squared)Fireman’s #4. . . . . . . . . . . . . . . . . . . . Blonde AleFull Moon. . . . . . . . . . . . . . . . . . . . . . . . . . Rye IPAHans’ Pils. . . . . . . . . . . . . . . . . . German PilsnerRio Blanco Pale Ale . . . . . . . American Pale Ale

BREWERY SNAPSHOT

One of the oldest breweries in central Texas,

Real Ale has been in operation since 1996.

The brewery originally operated out of a

basement of an antique shop in Blanco (50

minutes outside Austin). In 1998, current

owner Brad Farbstein took over. Real Ale

moved just outside the downtown area

in 2006 to a new facility, where they are

currently located. In March they opened

their new tasting room and added Thursday

and Saturday hours.

WE RECOMMEND

Full Moon, Hans’ Pils

Real Ale Brewing Co.

NEW 22 OZ. BOMBERS

INFO

LOCATION. . . . . 2400 Patterson Industrial Drive Pfl ugerville, TX 78660

DRINKING HOURS. . . . Thu 6–10pm, Fri 4–10pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . www.rognessbrewing.com

BEER SAMPLING

Beardy Guard . . . . . . . . . . . . . . . Biere de GardeBella . . . . . . . . . . . . . . Belgian-Style Golden AleBoomslang . . . . . . . . . . . . . . . . India Pale LagerTitanoboa. . . . . . . . . . . . . . . . . . . . . . . . Triple IPAYogi . . . . . . . . . . . . . . . . . . . . .Chai Spiced Amber

BREWERY SNAPSHOT

Rogness has been pumping out beers in Pfl ugerville ever since this project was kickstarted in 2012. And they do it without too much concern over style guidelines or popular “safe bet” beers. With the ethos of a homebrewer, Rogness aims to change it up—and keep it interesting—while delivering high quality brewed beers. Year-round and seasonal beers are on draft or in 22oz bottles around town, but if you swing by their tours you’ll get to try out the latest small batch concoctions they’re testing.

WE RECOMMEND

Bella, Boomslang, Rattler

Rogness Brewing Co. BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. . . . . . . . . . . . . . . 2500 NE Inner Loop Georgetown, TX 78626

DRINKING HOURS. . . . . .Fri 4–8pm, Sat 12–8pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . . .www.rentschbeer.com

BEER SAMPLING

Hefeweizen . . . . . . . . . . . . . . . . . . . . HefeweizenIPA . . . . . . . . . . . . . . . . . . . . . . . . . . .American IPA

Session. . . . . . . . . . . . . . . . . . . . Kölsch-Style AleWeizenbock. . . . . . . . . . . . . . . . . . . . Weizenbock

BREWERY SNAPSHOT

Homebrewing is a great hobby. It’s even a better hobby when you can enjoy it with your family members. Andrew (son) and David (father) Rentschler were just hobbyist until Andrew’s travels in Europe. Imagine the number of brewery ideas that come from getting drunk in Europe.This father and son brewing company was not just some drunken dream though. They are now the fi rst brewery in Georgetown. Stop in for a beer and to compare passport stamps.

WE RECOMMEND

Hefeweizen, IPA

Rentsch Brewery

INFO

LOCATION. . . . . . . . . . . 1510 Resource Parkway Marble Falls, TX 78654

DRINKING HOURS. . . . . . Fri 3–6pm, Sat 1–6pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . www.savetheworldbrewing.com

BEER SAMPLING

Agnus Dei. . . . . . . . . . . . . .Belgian-Style WitbierFroctum Bonum . . . . . . . . . . . . . . . . . Saison AleHumilus Filius . . . . . . . .Belgian-Style Pale Ale

BREWERY SNAPSHOT

Save the World is nestled cozily out west in Marble Falls and brew up a unique portfolio of Belgian-inspired ales. The beer stands on its own, but the exceptional aspect to this brewery is that they are 100% philanthropic and giving away all the proceeds to international, national, and local charities. Former physicians, husband and wife owners Dave and Quynh Rathkamp hung up their stethoscopes in 2012 and donned brewers’ boots in early 2014.

WE RECOMMEND

Agnus Dei, Froctum Bonum

Save The World Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . 2214 Bee Creek Road

Spicewood, TX 78669

DRINKING HOURS . . . . . . . . . . . Fri & Sat 4–8pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . www.solidrockbrewing.com

BEER SAMPLING

Big Drought Stout . . . . . . . . . . . . . . . . Dry Stout

Cho’Sen . . . . . . . . . . . . . . . . . . . . . . . . .Hybrid Ale

Cornerstone . . . . . . . . . . . . . . . . . . . . Cream Ale

Dauntless IPA . . . . . . . . . . . . . . . . .American IPA

Roundhead Red . . . . . . . . . . . . . . Irish Red Ale

BREWERY SNAPSHOT

Like so many breweries, Solid Rock is born

out of a passion for homebrewing. Solid

Rock was established in 2013 by three

homebrewing friends: Curt Webber, Steve

Jones, and Stephen McCarthy. They are

shooting to create beers that are drinkable,

refreshing, and even familiar. As they say in

their mission statement, “We brew our beers

to fi t like your favorite pair of jeans.”

WE RECOMMEND

Roundhead Red, Dauntless IPA

Solid Rock Brewing

BREWERIES & BREW PUBS (DISTRIBUTING)

INFO

LOCATION. . . . . . . . . . . . . . .5904 Bee Cave Road

Austin, TX 78746

DRINKING HOURS. . . . . . . . . . . .Fri & Sat 5–9pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . www.strangelandbrewery.com

BEER SAMPLING

Alemannia . . . . . . . . . . . . . . . . . . . . . . . . . .AltbierEntire . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . PorterPloughshare . . . . . . . . . . . . . . . . . . . . . . . . . . . SaisonSanctum. . . . . . . . . . . . . . . . . .Belgian-Style Dubbel

BREWERY SNAPSHOT

Like most breweries, time lines for opening are always optimistic, but bureaucracy usually gets in the way. But Strange Land is fi nally open for business. And thank God, because the burger brewery jokes were growing a little thin. Located behind the Hat Creek in southwest Austin (Westlake), Strange Land is brewing up an eclectic mix of brews. Stop by on a Friday or Saturday to sample their year-round and specialty beers. It’s small, but quite nice.

WE RECOMMEND

Entire, Ploughshare

Strange Land Brewery

INFO

LOCATION. . . . . . . . . . . . . . . . .11160 Circle Drive

Austin, TX 78736

DRINKING HOURS . . . . . .Saturdays 11am–3pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . . . . www.thirstyplanet.net

BEER SAMPLING

Buckethead IPA . . . . . . . . . . . . . . .American IPAThirsty Goat Amber. . . . . . . . . . . . . . Amber AleYellow Armadillo Wheat . . . .American Wheat

BREWERY SNAPSHOT

Following college graduation, Brian Smittle moved to Colorado where he volunteered at the Hubcap Brewery in Vail at night. He soon became a paid employee and full-time brewer. Through his work there, he met some college students who offered him an ownership piece of a brew pub in Oklahoma. They opened in 1993 and grew to include a brewery and four satellite stores. Later he decided to escape the restaurant side of things and open a full production brewery in Austin—Thirsty Planet Brewing Co. WE RECOMMEND

Buckethead IPA, Thirsty Goat

Thirsty Planet Brewing Co.

ww

w.thirstyplanet.net

Because a lampshadedoesn't hold hops.

INFO

LOCATION. . . . . . . 23455 West Ranch Road 150

Dripping Springs, TX 78620

DRINKING HOURS. . . . . . . . . . .Mon–Thu 1–8pm,

Fri & Sat 11am–9pm, Sun 12–6pm

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . . No

BEER SOLD OFF-SITE . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . . . www.texmexbeer.com

BEER SAMPLING

Cow Creek . . . . . . . . . . . . . .Vienna (Dark) LagerChupahopra . . . . . . . . . . . . . . . . . . . . . American IPAFuego . . . . . . . . . . . . . . . . . . . . .Jalapeño PilsnerSeñor Viejo . .Barrel-aged Imperial Schwarzbier

BREWERY SNAPSHOT

Established in 2011 in Cedar Park, Twisted X is now situated in Dripping Springs. With a Tex-Mex theme they are bound to quench the thirsts of a large swath of Austin beer drinkers. Austinites love Tex-Mex. Austinites love beer. Tex-Mex beer? Forget about it, a match made in heaven. Could a pico-de-gallo beer be in the works? Let’s hope so. Mole Porter—that’s the ticket!

WE RECOMMEND

Fuego, Señor Viejo

Twisted X Brewing Co. BREWERIES & BREW PUBS

INFO

LOCATION. . . . . . . . . . . . . . . . .207 Mercer StreetDripping Springs, TX 78620

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . www.barbershopbar.com

BREW PUB SNAPSHOT

The Barber Shop is another testament to the

iron will of homebrewers. With an emphasis on

the “bar” in Barber Shop, they left the historical

building’s name the same, while sprucing

up the inside with a lush wood bar, rustic

amenities and a strategically occupied tap wall.

Brewer John McIntosh intends to focus on

English pub ales.

Barber Shop

INFO

LOCATION. . . . . . . . . . . . . . . . . . . . .208 Avenue HMarble Falls, TX 78654

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . .www.doublehornbrewing.com

BREW PUB SNAPSHOT

Double Horn, the fi rst and only brew pub

in Burnet County, is seated right off 281 in

Marble Falls. Frustrated by the lack of quality

beer, food, and atmosphere to enjoy it in,

owner Dusty Knight opened Double Horn in

2011. Knight and head brewer Eric Casey have

made it their mission to supply residents with

quality house beers and local craft brews.

Double Horn Brewing Co.

INFO

LOCATION. . . . . . . . . . . . . . . . . 2200 South IH-35

Round Rock, TX 78681

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

URL . . . . . . . . . . . . . . . .www.fl ixbrewhouse.com

BREW PUB SNAPSHOT

How many movie theatres have a brewhouse

in their front window? Just one. You might

even catch brewmaster Justin Rizza brewing

up something tasty as you rush in for the

latest Hunger Games fl ick. Drink from their

six year-round and four seasonal house taps

or one their 30+ guest taps.

Flix Brewhouse

INFO

LOCATION. . . . . . . . . . 240 South Seguin Avenue New Braunfels, TX 78130

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . .www.faustbrewing.com

BREW PUB SNAPSHOT

Housed in the historic Faust Hotel in New Braunfels, Faust Brewing is the perfect place to tell your designated driver to have a few with you. It’s better than your favorite stumble in, stumble out joint. No need to stumble anywhere, because you are already there. Drink Faust’s tasty house beers and go upstairs. Goodnight.

FaustBrewing Co.

BREW PUBS (NON-DISTRIBUTING)

INFO

LOCATION. . . . . . . . . . . . . . 106 East Pecan Drive

Johnson City, TX 78636

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . .www.pecanstreetbrewing.com

BREW PUB SNAPSHOT

Pecan Street resides in a space formerly

occupied by the town hardware store, in Johnson

City’s historic town square. Owners Tim and Patty

Elliott, with their head brewer and son Sean, aim

to make the brew pub the town gathering center

that the hardware store once was. Their house

beers and guest taps are complimented by head

chef John Yachimski’s eclectic brick oven pizza,

salad, and burger menu.

Pecan StreetBrewing

INFO

LOCATION. . . . . . . . . . . . . . . . . . . . .3799 U.S. 290Dripping Springs, TX 78620

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . . . www.smokehops.com

BREW PUB SNAPSHOT

Smoke’n Hops is Dripping Spring’s newest brew pub, bringing more BBQ and fresh beer to our Hill Country playground. They boast pit style BBQ, fresh craft beer, and a welcoming outdoor atmosphere complete with picnic tables and a playscape for the kids (extra points!). They currently have a pale ale and porter brewed on their one-barrel pilot system which they hope to upgrade to a seven-barrel system soon.

Smoke’n Hops

INFO

LOCATION. . . . . . . . . . . . . . .9595 Ranch Road 12

Wimberley, TX 78676

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . .www.wimberleybrewingcompany.com

BREW PUB SNAPSHOT

The real name for this place is Brewster’s Pizza and Wimberley Brewing Company. As you walk into Wimberley you will notice there are a lot of kids running around. Actually, they’re not running around, they’re working. This is a true family business, run by the Collies. Try the spinach pizza.

Wimberley Brewing Co.

INFO

LOCATION . .13010 West Parmer Lane, Suite 800

Cedar Park, TX 78613

GUEST TAPS . . . . . . . . . . . . . . . . . . . . . . . . . . .Yes

BEER SOLD ON-SITE . . . . . . . . . . . . . . . . . . . .Yes

BEER TO-GO . . . . . . . . . . . . . . . . . . . . . . . . . . .YesURL . . . . . . . . . . . . . . . . .www.redhornbrew.com

BREW PUB SNAPSHOT

Opened in early 2015, Red Horn concentrates on fresh brewed beer and fresh roasted coffee. They are a full on brew pub now, brewing house made beer. Stop in for a pick me up or a knock me down. Anything you are looking for, they go it. A small menu of food is also available.

Red Horn

and Brewing Co.

BREW PUBS (NON-DISTRIBUTING)

LAST CALL

Eli Stockwell of Pinthouse Pizza FAVORITE SHIFT BEER

I think I have too many go-to’s to call it a go-to, but typically my favorite mainstay is Iron Genny. One pint of Man o’ War has the ability to put me over the edge even before a beer at Draught House, so a slightly less potent pale ale is a better “fi rst” beverage to ease into that BAC.

WEIRDEST/CRAZIEST LAST CALL EXPERIENCE

The crazy is so toned down at Pinthouse, since we close earlier and have a fairly norm-core kind of crowd. Beer people tend to be pretty reasonable, usually agreeing that yes, they shouldn’t have another beer. Maybe that’s the weirdest thing: how not weird last call tends to be for us. Is that boring? Are you still reading? Cool.

BIGGEST WALKED TAB

Oddly enough, the industry friends who drink discounted beers seem to rack up and abandon pretty steep tabs. Not naming any names, but some might even own Pinthouse Pizza. It’s Kyle. Defi nitely Kyle. LAST CALL CEREMONIES

I once tried to do last call over the microphone and broke into an awkward laugh followed by a strangely intense sounding “I can’t do this.” So now I keep it simple and tell the few stragglers they’ve got fi fteen minutes before I yank their

beers. We [need to] start sweeping about thirty minutes before the lights come on, so usually people understand.

LAST CALL BEER RECOMMENDATIONS

Depending on the state of the customer—er, guest—I’m recommending Calma Muerta (easy, buddy) or Fully Adrift (make it count!).

CLOSING TIME SONG

We somehow got into the routine of playing Riff Raff’s Party McHardy, though now Danzig or death metal are more effective and less-liked by our patrons.

HARDEST CUSTOMER TO GET OUT

The ones who like death metal. Also, I’ve got to make a shout out to the Dream Team: Leo, Dave, and Mr. Valverde. Y'all are famous now. P

ho

to:

Tyl

er

Ma

lon

e