Lochland's to host holiday beer dinner, December 11

Image courtesy of Lochland's Irish Pub.

Lochland's Irish Pub of Dallas is set to celebrate the holidays with a winter beer dinner on Thursday, December 11 at 7 p.m. The four-course holiday-inspired dinner will be paired with five hand-selected beers showcasing seasonal flavors.

Tickets are $60 per person for the full experience or $45 per person for dinner only without beer pairings - click here to make reservations. For more information on Lochland's, including the pub's address, operating hours and everyday menus, visit www.lochlandsdallas.com.

Beer Selections
Kronenbourg 1663 Blanc Witbier (5% ABV)
Samuel Smith Yorkshire Stingo (8% ABV)
Ayinger Celebrator Doppelbock (6.7% ABV)
Guinness Stout (4.2% ABV)
Lindemans Framboise (2.5% ABV)

First Course
Petite Cheese Board
(aged gouda, spiced nuts, dried fruits, crackers)

Second Course
Winter Salad
(Cashel blue cheese, green apple, crispy black pudding)

Third Course
Beef & Guinness Pie
(slow braised beef, root vegetables, homemade butter shortcrust)

Fourth Course
Chocolate Pot de Creme
(rich dark chocolate custard, fresh cream, cocoa nibs)

Tilray closing Revolver taproom in Granbury, planning new location

Image credit: Tilray Brands.

In February of this year, Tilray Brands announced operational changes affecting Revolver Brewing of Granbury. This news came six months after the company acquired Revolver from Molson Coors in September 2024.

At the time, the plan was to move large-scale brewing operations to other Tilray facilities (non-resident brewer's licenses exist for company-owned breweries in Colorado, Georgia, Oregon and Wisconsin), with the Granbury taproom carrying on while focused on small-batch, "innovative brews." A license covering Revolver's satellite location at Texas Live in Arlington was surrendered in February as well, with that locale now operating as a Blue Moon-branded taproom.

Today, a subsequent announcement on Revolver's social media channels has indicated the Granbury taproom will close on Saturday, December 6, ahead of an intended move to a new location. This was perhaps foreshadowed by the pending sale of Revolver's equipment through New Mill Capital and the approaching expiration of the Granbury license on December 12.

As for where Revolver's taproom may end up, details on a potential destination were not revealed.

Murphy's Law building brewery and pizzeria in Burleson

Image credit: Murphy's Law Brewery & Pizzeria.

A name long familiar to the industry is set to take the next big step on its journey, as Murphy's Law Brewery & Pizzeria has signed a lease on a 4,000 square foot location in The Standard at Chisenhall development at 309 W. Hidden Creek Parkway in Burleson.

Michael and Sandra Murphy are the husband-and-wife team behind Murphy's Law, which began as a homebrewing project carrying the family name roughly a decade ago. Along the way, the Murphys created recipes and participated in events like The Riverside Shootout (2017, 2018) at Martin House Brewing Co. of Fort Worth, and Luckapalooza (2018, 2019) at the craft beer-centric restaurant, LUCK in Dallas, prior to its closure in early 2020.

Beyond their homebrewing endeavors, Michael was a crewmember at the brewers' supply shop, Texas Brewing Inc./Pro Brew Supply, while Sandra went on to join Panther Island Brewing of Fort Worth in 2019, working her way up to the position of head brewer, a pioneering promotion for a North Texas female, in June 2021.

Now, after spending the early part of 2025 doing research and formulating a business plan, the couple is set to embark on a new adventure as they develop Murphy's Law Brewery & Pizzeria with partners Shawn Howell, owner of Southside Cellar in Fort Worth, and Ben Walter, creative and culinary director at Southside Cellar and part of the Priory Brewing Collective.

Of course, after all this time, one might wonder what inspired the Murphys to finally establish a brewery of their own.

"We both were tired of living other's dreams and decided to follow our own," says Michael. "Everything came together perfect, where we are in our lives, the location, and Shawn and Ben helping on the ends we don't know."

Once up and running, Murphy's Law will be the first 100% grain-to-glass brewing operation in Burleson. It'll be a female-led business, with Sandra presiding over brewing operations and Michael handling front-of-house duties as general manager.

In the production space, house beers will be brewed on a 3.5-barrel system, with those recipes and products from other beverage-makers filling out the daily menu.

"We plan on having twenty taps, ten that will be Murphy's Law beers," says Michael. "Another five will be guest taps - styles we won't brew with local stuff from our friends in Dallas-Fort Worth. Then, the last five will be non-beer options - seltzer, mead, etc."

On the subject of what they will  brew, the Murphy's Law portfolio will feature a mix of styles, with anything from everyday lagers to original recipes like the company's Cinnamon Toast Crunch Cream Ale appearing on the tapwall.

"I've been a student of craft beer for a decade, and I believe our offerings will reflect that," says Sandra. "I love a Czech lager as much as I love the cereal beer our Luckapalooza fans know us for. Of course we will have a hazy IPA, but I'm most excited about a rotating IPA series we have planned to honor our friend Charlie Pelletier."

Pelletier, who passed away in March 2024, was a devoted local craft beer advocate and the admin of Fort Worth Craft Beer, a Facebook group focused on brewery news in the Panther City. He was also known for taking a sip of a newly-poured pint and saying, "God, I love this beer!" Taking that to heart, the IPA series will be named after this phrase or something similar.

As for the food offerings, Walter will serve as culinary director at Murphy's Law. After being involved with Black Kat Pizza in Fort Worth, Walter is now working to advance the pizza program at Southside Cellar. Plus, he's been collaborating with the team at Vector Brewing of Dallas to perfect the dough they'll be using at Murphy's Law.

So, when is all of this expected to happen? Construction is set to begin on Murphy's Law Brewery & Pizzeria after the first of the year, with the goal to be open by next summer (ideally in time for the World Cup). Readers can stay up-to-date on the progress of the build-out by following the company's social media channels on Facebook and Instagram.

An intro to Priory, a craft beer, culinary and community-driven concept

Image credit: Priory.

For some, the idea of a ghost or gypsy brewer is one aspect of the brewing industry that might be unfamiliar. Practically, the two terms are the same in that they describe a brewer who does not have a physical facility.

That said, ghost brewing is not to be confused with an alternating proprietorship arrangement, where two (or more) licensed entities share a physical space. Ghost brewers are not licensed, with the gypsy descriptor being fitting if the brewer travels to and collaborates with a variety of different breweries.

Locally, BlackMan Brewing is perhaps the most well-known ghost brewer to operate in North Texas, while Smittox Brewing has been taking this approach more recently as the company works to open a brick-and-mortar location in Dallas.

Smittox, incidentally, highlights a typical goal of the ghost brewer, that being to build brand recognition before committing to a larger investment in the pursuit of opening their own brewery. And with regard to their overall approach, creativity and experimentation are the hallmarks of these nomadic wort wranglers.

This brings us to the newest entry into the category for North Texas, a group that goes by the name of Priory (@priorybeer on IG). A partnership between Collin Zreet (Advanced Cicerone, former co-owner of Funky Picnic Brewery & Cafe of Fort Worth), Ben Walter (creative and culinary director at Southside Cellar of Fort Worth) and John McCurdy, Priory identifies as part ghost brewery, part dinner series.

A priory, of course, brings to mind a monastery, and indeed the principles behind Priory are rooted in the characteristic behaviors of monks and their well-known devotion to community.

---

"The guiding ethos - to know the unknown guest - shapes every aspect of hospitality. The table is central: a place where strangers become friends, where slowness and presence are valued, and where the wild, unseen work of yeast and time become metaphors for renewal.

Priory’s identity draws from ancient monastic rhythms, punk aesthetics and culinary innovation. The tone is contemplative yet gritty, reverent yet grounded. Each beer and dinner tells a story - of patience, transformation and belonging."

---

Established in 2024, Priory debuted its first collaboration beer earlier this year at Turning Point Beer of Bedford. Punk Monk was a farmhouse ale/hazy IPA hybrid brewed with flaked oats and fermented with a strain of Brettanomyces yeast. The formulation was also emblematic of the types of beers consumers can expect to see from Priory going forward. 

"All of our creations will blur the lines between beer styles, including non-traditional ingredients with a focus on culinary compatibility," says Zreet.

Punk Monk was released before beer dinners were added to the concept, but look for the pairing portion of the program to be introduced with the next Priory creation. That recipe, a Japanese-inspired saison is being aged in a foeder at Vector Brewing of Dallas, with the associated beer dinner set to occur on December 15.

As for whether or not Priory has further aspirations beyond its current incarnation?

"Right now, it's just something fun," says Zreet. "We'll see if it turns into anything."