Pro Brew Supply expands to larger facility in Fort Worth

Image: Pro Brew Supply.

Pro Brew Supply, the premier supplier of raw ingredients and supplies to professional brewers nationwide, has announced their relocation to a newly-renovated, 40,000+ square foot warehouse at 1734 E. El Paso St. in Fort Worth. The new space sets up near Trinity River Distillery and Wild Acre Restaurant & Beer Garden on the same commercial lot.

Founded by Brenden "Stubby" Stubblefield, the company got its start in 2011 as Texas Brewing Inc. (TBI), a retail homebrew supply shop in Haltom City. The servicing of commercial accounts began in 2016, with the success of this aspect leading to the formation of Pro Brew Supply in 2017. The final evolution came in May 2023, when TBI was closed and the focus was shifted to Pro Brew Supply and enhancing service to the professional brewing community across the entire United States.

A significant expansion over their previous 30,000 square foot facility, the new warehouse is custom-designed to meet the unique needs of the operation. It will enable Pro Brew Supply to increase inventory capacity, improve logistical efficiency, and create even more opportunities for collaboration with commercial breweries. Additionally, with a secondary warehouse located in the Chicagoland area, Pro Brew Supply can ensure faster and more efficient distribution to brewers across the country.

"We're thrilled to take this next step in Pro Brew Supply's journey," says Stubblefield. "This new space is tailored specifically to support professional brewers. The expanded facilities, combined with our strategic warehouse locations, allow us to better serve commercial breweries from coast to coast. Our commitment is to the success of professional brewers, and this facility is a key part of that mission."

Pro Brew Supply is planning to host an open house at the new locale in the coming months. This event will provide the professional brewing community with an opportunity to tour the new facility, meet the team, and learn about the exciting developments Pro Brew Supply has in store.

Crafting judgement - inside the GABF evaluation process: a guest post by Collin Zreet

Image: Brewers Association.

With another round of the Great American Beer Festival come and gone, there still seems to be a shroud of mystery around the competition process and what it really means to win one of these illustrious awards.

For 2024, there were 8,836 beers and 233 ciders entered into 109 categories (including 170 subcategories) evaluated by 285 expert beer judges. With the addition of judging ciders, this year also saw changes like the creation of three non-alcoholic beer categories (Pale Non-Alcoholic, Amber/Dark Non-Alcoholic, and Specialty Non-Alcoholic), as opposed to one overall non-alcoholic category last year. The largest categories were not surprisingly IPA related: Juicy or Hazy India Pale Ale (349 entries), West Coast IPA (292 entries), and American-Style India Pale Ale (217 entries), with the latter two categories being in one combined category just two years ago. Dortmunder or German-Style Oktoberfest (210 entries) and German-Style Maerzen (195 entries) were also large categories, likely due to the seasonality of the styles being so close to the competition dates.

Unlike homebrew competitions, professional beer competitions are more about hardware and winning than identifying off-flavors and needed process adjustments (though that doesn't mean professional beers are free from off-flavors or other glaring errors). Brewers want to compare their creations with the best across the country and need unbiased qualified judges to provide that feedback. Judges are not chosen at random, nor do they have a bias towards one region of the country over another, as others have speculated.

The judge selection process requires candidates to detail their qualifications in either sensory/QA, professional brewing, extensive beer judging, and/or raw material expertise. Upper-level qualifications from the Cicerone Certification Program and Beer Judge Certification Program (BJCP) help, but are not necessarily required. On top of those qualifications, judges also submit three letters of recommendation from colleagues that are familiar with their judging qualifications. Once all criteria are submitted, there is typically a two to three year waiting period and invitations are usually sent out a few months before the actual judging occurs. Judges are from all over the country and range from brewers to sensory analysts, yeast lab specialists, hop growers, and even non-commercial high ranking BJCP homebrew judges. There are typically 10% new judges each year, though this year there were 33% new judges, likely from bringing in specialized judges for the newly created cider categories.

But how does a beer progress from a competition entry to bringing home some hardware? Once a brewery decides which beers they want to enter into the competition, they have to declare which category they want to submit their beer into and pay a $180 per beer fee to register it. Choosing a category isn’t as simple as one might think. With so many categories, some beers might actually fit in a few different categories and breweries need to decide which is the “best” category to enter into. This might not even be the category the beer is marketed as (see Houston-based Saint Arnold Brewing Co.'s silver medal winning Scottish-style ale, Saint Arnold Oktoberfest). Being able to discern where a beer truly fits is a winning strategy within itself.

After a beer has been registered and then brewed, it then needs to be sent to the Brewers Association in Boulder, Colorado, where it will be held in refrigeration until it is judged. The Texas Craft Brewers Guild has collection points across the state that allow member breweries to have their beer driven via refrigerated truck all the way to allow for the beers to be in the best condition upon arrival. This does lend a slight advantage for Colorado breweries, as they are able to send fresher beer without the worry of longer travel times than other breweries.

The first session of judging typically happens a few weeks before the actual festival in Denver, with a second session occurring just days before the festival. All judging is done double-blind, so judges are not aware of what specific beer or what brewery’s beer they are judging, and they are not even aware after the festival unless they won a medal. There’s a dedicated team of non-judge volunteers pouring beer and another team running beers to the judging tables to avoid any kind of bias. Judges are also not allowed to judge their own beers.

A typical beer flight is between eight and twelve two-ounce samples and may have several rounds of judging based on the size of the category. Each table has six judges, and each pod of three will evaluate the same flight of beers. The first round is the only round that requires judges to provide written feedback to breweries. No longer are there quantitative scores for each beer, but more open-ended qualitative feedback is provided. The first round is mostly to eliminate beers with off-flavors and large stylistic errors, though sometimes good beers do not advance from this round in favor of other better beers. Of each round, only three move on to the following round. Beyond the first round, all other assessments are between the judges and not recorded. These rounds are typically twelve beers each and are served similarly, passing on three to the following round as well. 

The final round is the same, except all six judges at the table are then deciding between the twelve samples set in front of them. This is where the nitpicking really occurs. Imagine out of all the commercial beers in the U.S. for a certain category, you have the best twelve in front of you and not only have to decide the best three, but which receive gold, silver, and bronze medals. Usually no one agrees at first, and you have to systematically discuss each beer and argue against five other highly accredited beer judges why you think ones should or should not stay on the table for medal consideration. The margins are so small between them and sometimes reasoning even gets philosophical on why one aspect of one beer is more stylistically accurate over another. It gets even more complicated when you consider categories like Experimental Beer, Non-Alcoholic Beer, or Wood-Aged Beer when you are also judging across several different base styles that don’t all have the same criteria.

If you look at some of the larger categories that had three rounds of judging, it typically means that each beer that makes it to the final table has been assessed by twelve different judges, and the category itself has been assessed by 126 different judges in total. Even smaller two round categories have beers assessed by nine judges. For any beer to even make it that far, much less even medal, is a wonderful achievement. Participating breweries are only notified if their beer made it out of the first round and if they medaled. So, even the margin between medaling and not medaling (3rd and 4th place) could be the slimmest of margins, but no one would even know the difference, not even the judges. 

On a typical day, judges assess five to six flights per day across three or four days (depending on session). While it might seem like all fun and games to drink beer in Colorado for a few days (and for sure it is at times), the process and end goal is to objectively assess all of the beers (even the bad ones) and determine the best beers in the U.S., which is taken very seriously by all of the judges.

Congratulations to all of the D-FW local and Texas breweries that participated this year and even brought home some hardware. It is a difficult task to even make it out of the first round, much less progress any further. Please continue to support those local breweries that you love. It is still very difficult for all of them out there, and they all could use your support.

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Collin Zreet is a former brewery owner (Funky Picnic Brewery & Café) and one of only eight Advanced Cicerones in the State of Texas. Throughout his experiences in the craft beer industry, he has specialized in sensory and beer quality, judging several professional beer competitions, including the Great American Beer Festival, and being an instrumental part of setting the styles and guidelines for the Texas Craft Brewers Guild’s annual state-wide Texas Craft Brewers Cup. He also specializes in beer and food pairing, creating and leading over 25 beer dinners across the Dallas-Fort Worth Metroplex.

An evolving experience at the 2024 Great American Beer Festival

Photo courtesy of Brewers Association.

They say change is inevitable, and after walking in for the 15th time, it didn't take long to notice the first of a series of changes instituted for the 2024 Great American Beer Festival, presented by the Brewers Association. Why, you ask? Well, the lights were off over the section of the festival floor closest to brewer/media entry door.

This year, the tradition of organizing breweries primarily by region was scrapped. Instead, themed areas were introduced, with brewers given the option of picking where to pitch their proverbial tent. In addition to where the darkness fell upon the Fright (Halloween) and Blast Off (outer space, far out flavors) sections, there were more luminous areas to Chill (live music and games), to check the Score! (televised sports), and to Prost! (German biergarten).

As for other attractions, some we've seen before, like karaoke, silent disco, and the "History of Craft Beer" exhibit. But then, there was live Lucha Libre (a Mexican style of wrestling) and a mechanical bull, new additions that brought a bit of spectacle to the proceedings.

The bull was well-ridden, the wrestling seemed well-received, and while the question of "Who turned out the lights?" was posed a time or ten, most agreed some type of change in presentation was needed to breathe new life into the event. At least during the Thursday night session, the attendance and energy quotients certainly seemed higher compared to last year.

And, the liquid lineup? Beverage options had already expanded in response to the industry trend of diversifying to reach other types of drinkers, though it felt like beer alternatives were even more present this time around. With a plethora of ciders, seltzers, kombucha, hard sodas and teas, and now canned cocktails, one could argue the Great American Beer Festival of the past is more like a Great American Beverage Festival at present.

That said, naturally there was beer and plenty of it. Like last year, IPAs and various types of lagers dominated menus, with specialty styles fewer and far between. For example, there weren't more than two or three options for beer drinkers hoping to sample Belgian dubbels, German dopplebocks and dunkleweizens, English milds, Flanders beers, or old ales.

Locals from North Texas primarily poured standards from their portfolios as well, those in attendance being 903 Brewers of Sherman, False Idol Brewing of North Richland Hills, Martin House Brewing Co. of Fort Worth, Odd Muse Brewing Co. of Farmers Branch, Peticolas Brewing Co. of Dallas, and Union Bear Brewing Co. of Denton/Plano.

Among national breweries, the longest lines and some of the most sought-after beers were associated with the likeliest suspects: Russian River Brewing Co. and The Lost Abbey of California, WeldWerks Brewing Co. of Colorado, Dogfish Head Brewery of Delaware, 3 Floyds Brewing of Indiana, and Toppling Goliath Brewing Co. of Iowa.

One single-ounce standout was sourced from those above, thanks to Russian River rolling two lines to offset the craft beer electorate looking to cast a vote for Pliny for President 2024, a triple dry-hopped IPA. I didn't vote myself, choosing instead for the quicker path to the brewery's quadrupel, Mortification.

That beer and other festival favorites are shared here based on the idea readers might be traveling and seeking refreshment in the vicinity of a particular purveyor. This also applies to the taproom trip summaries that follow the requisite coverage of local award winners (both pro and amateur) below.

• Brew 8000 Barrel-Aged Barleywine from Fremont Brewing of Washington.
• Charles' Kvass from Burns Family Artisan Ales of Colorado.
• Chocolate Rye Farm Porter from The Colorado Farm Brewery of Colorado.
• Decorah Nordic Gruit from Pivo Brewery of Iowa.
• Double Dunkel from Wibby Brewing of Colorado.
• Mortification Quadrupel from Russian River Brewing Co. of California.
• Rip This Joint Barrel-Aged Imperial Stout from Firestone Walker Brewing Co. of California and Side Project Brewing of Missouri.
• Rode Vogel Flanders Red from Strangebird Beer of New York.

Cheers! 

Professional competition results

Changes also extended to the GABF competition. New categories included one for Italian-Style Pilsner, while cider judging took place for the first time with five categories added covering different varieties.

Most-entered categories again favored IPAs, with Juicy/Hazy IPA, West Coast IPA and American-Style IPA securing the top three spots. Then, in perhaps a bit of a surprise, the Dortmunder or German-Style Oktoberfest and German-Style Maerzen categories supplanted Light Lager and German-Style Pilsner (#3 and #5 in 2023) to round out the top five.

Statistics:

• 8,836 beers judged based on entries sent in from 1,869 breweries and cideries residing in all 50 U.S. states, Washington D.C. and Puerto Rico.
• 326 total medals awarded across 109 style categories.

As for local winners, four North Texas breweries were honored. Among them, Bankhead Brewing Co. of Rowlett landed its second medal in a row for Hootenanny Bock. The brewpub has now acquired four GABF medals all time (three in the last two years alone), third-most among active brewing operations since 2012.

First time GABF medalists include On Rotation Brewery & Kitchen of Dallas, Odd Muse Brewing Co. of Farmers Branch, and Three Wide Brewing Co. of Fort Worth. Though, it's notable that Three Wide's win for Heart of Glass is a repeat of sorts, since it's based on the recipe and brewed by the same crew behind Rapture Fusion Brown Ale, which won a silver for Rabbit Hole Brewing Co. of Justin in 2015. 

Silver

• On Rotation Brewery & Kitchen for Jalapeño Saison - Chile Beer.
• Odd Muse Brewing Co. for 500 Pesos - International-Style Pilsner.
• Three Wide Brewing Co. for Heart of Glass - American-Style Brown Ale.

Bronze

• Bankhead Brewing Co. for Hootenanny - Bock.

Representatives from Odd Muse (top left), Bankhead (top right) and Three Wide (bottom)
accept their awards at the 2024 Great American Beer Festival (Photos: Brewers Association).

Source: Individual research.

National Homebrew Competition results

Another new aspect of this year's GABF event was the announcement of the 2024 National Homebrew Competition winners, the crowning ceremony taking place literally as the festival was going on.

Statistics:

• 3,593 beers judged based on entries sent in from 1,179 homebrewers in 47 U.S. states, Washington D.C., and 7 international countries.
• 150 total medals awarded across 50 style categories.

Five locally-made brews garnered recognition, with Jarrett Long and John Bates of the Fort Worth-based club, Horsemen of the Hopocalypse, further winning the Ninkasi Award, a prize given to the homebrewer (or team) accumulating the most points during the final round of competition.

Gold

• Jarrett Long with John Bates of Horsemen of the Hopocalypse, Fort Worth - Brown British Beer.

Silver

• Ian Heger of North Texas Homebrewers Association, Dallas - American Wheat & Blond.
• Jarrett Long with John Bates of Horsemen of the Hopocalypse, Fort Worth - American Porter & Stout.
• Jarrett Long with John Bates of Horsemen of the Hopocalypse, Fort Worth - Semi-Sweet Mead.

Bronze

• Fritz Schanz of Denton County Homebrewers Guild, Aubrey - Specialty Beer.

Taproom trips

• This year, destinations visited in hopes of enjoying brews with a view included Broken Compass Brewing Co. of Breckenridge (the outlet outside of town) and Outer Range Brewing Co. of Frisco. Both delivered on liquids and the lookout point, especially Outer Range with its upstairs patio. The two spots are eight miles apart, with other breweries around if you're looking to make a day of it up in the mountains. Also highly recommended - a lunch of exotic links at Ein Prosit Fine Beer & Sausages in Downtown Frisco.

Tasty beers pair well with mountain views at Outer Range Brewing Co. of Frisco
and Broken Compass Brewing Co. of Breckenridge (© Brian Brown/Beer in Big D).

• In recent times, a number of Denver-area breweries have expanded their reach by opening supplemental sites out in the suburbs. One is Prost Brewing Co., now serving its brand of traditional German beer in Denver (the original), Fort Collins, Highlands Ranch and Northglenn. The new HQ in Northglenn is, in a word...huge. The facility combines a 10,000 square foot taproom, with a 60,000 square foot production space, an outdoor biergarten, full kitchen and more. Again...huge.

Prost now operates four locations, including the above HQ in Northglenn, Colorado (© Brian Brown/Beer in Big D).

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For more on the 2023 GABF and the historical performance of breweries from North Texas, click the links below:

• Official press release from the Brewers Association, with a summary of 2024 festival statistics.
• Download a complete list of 2024 winners in PDF format.
• View a historical chronicle of awards won by North Texas breweries at GABF and the World Beer Cup.
  

Meddlesome Moth to host Meanwhile Pairdiné, October 20

Image credit: Meddlesome Moth.

In celebration of the Austin-based brewery's fourth anniversary, Meddlesome Moth will host a beer dinner with Meanwhile Brewing Co. on Sunday, October 20 at 6 p.m. Special guests include Will Jaquiss, founder and brewmaster at Meanwhile, and Conner Griffillan, the brewery's director of sales and marketing.

They, along with Chef Case Crawford of the Moth, will lead a guided experience featuring seven brews expertly paired with six food courses. And, while Meanwhile has shipped products to the Metroplex in the past, some of the beers will be offered in this market for the first time.

Tickets for the event are $110 per person, inclusive of tax and gratuity. Reservations are required and space is limited.  For more information and a link to purchase tickets go to www.mothinthe.net. 

Welcome Beer

Meanwhile Pilsner, German-style Lager (4.8% ABV, 27 IBU)

First Course

Texas Blue Corn Lager (4.8% ABV, 12 IBU)

Crispy Stuffed Squash Blossoms with ricotta, thyme, sausage, basil oil

Second Course

Tropical Sour (4.7% ABV, 7 IBU)

Powerpuff Salad with roasted beets, Valencia orange, watercress, toasted almonds, goat cheese, blackberry vinaigrette

Third Course

Edible Colors, West Coast IPA (7.2% ABV, 65 IBU)

Beer Cheese Soup

Fourth Course
Rainbow Paradise, Juicy IPA (6.6% ABV, 44 IBU)

Rabbit Leg Confit with fennel, fig, thyme

Fifth Course

Fourth Anniversary Barrel-aged Stout

Chocolate Moon Pie

Sixth Course
Coffee IPA (a collaboration with Vector Brewing of Dallas)

Baklava

Lakewood to pour and pair Cotton Candy Bacon Blonde Ale at 2024 State Fair of Texas

Wim Bens and Isaac Rousso partake in a monster pairing (Lakewood Brewing Co.).

Lakewood Brewing Co. of Garland will become the latest North Texas brewery to serve a unique beer recipe at the State Fair of Texas, once its Cotton Candy Bacon Blonde Ale makes its debut during the 2024 event.

According to a press release, Cotton Candy Bacon Blonde Ale is "a cotton candy and bacon flavored blonde ale that is light, slightly sweet, and easy drinking." The beer will pair alongside Rousso's Cotton Candy Bacon on a Stick, a creation from longtime concessionaire Isaac Rousso which won the "Best Taste - Sweet" category at this year's Big Tex Choice Awards.

“To be fair, this was a challenge even for our creative crew,” says Wim Bens, founder and president of Lakewood. “We’ve put bacon in beer before, and we’ve done fun sweet flavors as well, but to put both in a beer and make it super drinkable took a group effort. But the finished brew turned out fantastic. It’s easy to drink, has a slight cotton candy sweet taste and some smoky bacon in the nose.  We’re beyond excited to partner with Rousso’s and can’t wait to have a few while strolling the Midway!” 

As for the beer's pairing partner, Rousso's Cotton Candy on a Stick is honey-smoked bacon on a stick cooked with a special seasoning and secret cotton candy syrup glaze. It's then wrapped in fluffy cotton candy and lightly caramelized to "created the most unique piece of bacon in all of Texas, or anywhere for that matter."

Cotton Candy Bacon Blonde Ale will be available in the Magnolia Beer Garden at The State Fair of Texas from September 27 to October 20. It will also be on tap in the Lakewood Taproom.

Happy Hippie closes brewery in Richardson

Image credit: Happy Hippie Brewing Co.

Happy Hippie Brewing Co. has closed its brewery and taproom in Richardson.

The business originally got its start in early 2020, bringing its products to market by way of an alternating proprietorship agreement with Hop & Sting Brewing Co. of Grapevine. Two years later, ownership announced plans to open a destination taproom and brewery in the Lockwood District of Richardson. That vision became a reality when the new site opened in October 2023.

Of course, the name Happy Hippie was a reference to the hippie movement of the late 1960s and early 1970s. Appropriately enough, the brewery's patron saint was Jerry Garcia of the Grateful Dead - a.k.a. Captain Trips, and the beer Captain Tripels (a Belgian tripel) was named in his honor. Other beer names recalled popular classic rock songs of the era as well.

News of the closure was conveyed in an email to founding supporters, though no specific reason was given for the decision. The ownership group at Happy Hippie included Michael and Kellie Frederick, Scott and Happy Schweiterman, and Dave and Jess Steckel.

Rollertown partners with National Breast Cancer Foundation for Hope Squad

Images courtesy of Rollertown Beerworks.

Rollertown Beerworks of Celina has partnered with National Breast Cancer Foundation, Inc. (NBCF) for the release of a new beer and exclusive merchandise in support of the NBCF's mission of "Helping Women Now."

Hope Squad, a hibiscus vanilla IPA (7% ABV), will be on draft and in cans at Rollertown's taproom starting on Saturday, September 21. And, to celebrate, the brewery will host “Hope Squad Launch: A Rollertown X NCBF Collaboration” event featuring live music, pizza from Cane Rosso, a bubble truck for kids, local vendors and more, culminating in an evening of live stand-up comedy.

“We are honored to team up with National Breast Cancer Foundation to help contribute to their mission in our own way,” says Jeff “Skin” Wade, co-owner of Rollertown. “Cancer has touched everyone in one way or another and we are proud to partner with our soon-to-be-neighbors in Frisco to make a positive impact on women during their respective cancer walks.”

In addition to Hope Squad, Rollertown will release a limited-edition line of merchandise to commemorate the collaboration, including t-shirts and hats. All items will be available only at Rollertown, with $1 from every draft, $1 from each six-pack, $2 from each t-shirt, and $5 from each hat sold going directly to NBCF, contributing to their shared dedication to ensuring no one faces breast cancer alone. 

“We are honored that Rollertown Beerworks has joined us in our mission of Helping Women Now,” says Kevin Hail, president and COO at NBCF. “We are grateful for their commitment to make a positive impact for women who are affected by breast cancer and we look forward to working hand in hand with them to help make a difference in the community.” 

The launch party on Saturday is family-friendly and admission is free. Rollertown and NBCF invite everyone to join them for this event and to become part of the Hope Squad.

Beer Geeks brewery not to be in Fate

Image credit: Beer Geeks.

Sixteen months after first going public with plans for the construction of a brewery, taproom and food hall in Downtown Fate, Beer Geeks owners Jason and Deidra Roe have announced they've ceased development.

A site was secured at the corner of Old Town Rd. and Brown Ave. near Fate Station Park, and planning for the project had begun in mid-2021 with the goal of opening in the fall of 2023. In the end, though, construction delays, astronomical labor costs, and financing hurdles derailed the couple's dream.

From a social media post:

"We tried really hard to make this happen for the community and invested much of our own money that is not refundable, but it was not meant to be. We literally had one shot. Nothing has turned out as we hoped. All we can say at this point is we hope you will continue to support our bottle shop/taproom while we remain open here in Downtown Fate."

Saucer OktoberFeast on the agenda for October 19

Images courtesy of Flying Saucer Draught Emporium.

It appears the BeerFeast we've come to know over the past 17 years has undergone a rebranding ahead of its 18th annual edition. The name change does makes sense, though, considering BeerFeast has traditionally occurred in October at Flying Saucer Fort Worth.

So, with that in mind, let this be your annual OktoberFeast alert, as the Saucer's seasonal beer festival is set to return on Saturday, October 19 at 2 p.m.

According to a press release, Oktoberfest 2024 attendees will be able to choose from over 80 Beerknurd-approved, rare and unusual brews from across the globe during the event. Selections will include limited releases and hard to find beers from the likes of Odell, Manhattan Project, Sierra Nevada, Real Ale, Firestone Walker and Lakewood. And then, on top of that, a patch of seasonal pumpkin beers is also expected to be available.

As for other attractions, there will be prizes for best costume (think Lederhosen and dirndls), along with live music on the 8.0 stage performed by Texas' own Mike Randall (1 p.m.) and Paul Val (4 p.m.).

Tickets for OktoberFeast can be purchased now on Eventbrite. General Admission is $35, which includes a souvenir tasting glass, tasting card and 12 (2-ounce) beer tastings. VIP privileges, set at $65, allow for 1 p.m. entry and exclusive access to the patio lounge, exclusive beer tastings, a $15 food credit, snacks and bottled water in addition to the tasting card and a special VIP glass.

OktoberFeast is a 21-up event, and all guests must purchase a ticket to participate. Regarding tastings, additional cards can be purchased for $10.

What's new at Ivanhoe Ale Works in Denison

Left: The brewery's Too Legit to Wit, a Belgian witbier (Ivanhoe Ale Works).
Right: Ivanhoe's marquee out front reminds patrons of the building's theater past © Brian Brown/Beer in Big D).

Change is in the air at a longtime brewery in far North Texas. Though, that turn of phrase is a little inadequate considering just about everything except the building, the furnishings and the marquee out front is changing at Ivanhoe Ale Works of Denison.

For those not familiar, the brewery operates in tandem with a sister business, Homestead Winery, at 220 W. Main St. in Downtown Denison. Gabe and Barbara Parker opened the winery's tasting room in 1988, with Gabe and another partner coming together to start Ivanhoe in May 2014. Nowadays, daughter Rebecca Ingram runs the day-to-day operations of the combined business, which is historically the state's first "brewinery."

So, what's the impetus for change? Part of it is a desire to reboot the brand ahead of the brewery's 10th anniversary in 2025. Beyond that, there's simply a desire to improve upon Ivanhoe's products and presentation. Along those lines, Ingram's first order of business was to overhaul the beer program from production to pour. That meant hiring a new brewer and getting him everything needed to be successful.

Bryan Thomas joined Ivanhoe in December after working at Deep Ellum Brewing Co. and Steam Theory Brewing Co., both formerly of Dallas. Ingram knew he was right for the job when Thomas said after auditing Ivanhoe's infrastructure, "There's no way I'm pouring any beer I make through that [dilapidated] draft system."

Out it went, right along with Ivanhoe's original 10-barrel brewhouse and set of 20-barrel fermenters. Thomas prefers the flexibility of a smaller setup, so a four-barrel system was installed in its place. For Ingram, the idea of lower volumes was appealing, since quicker turnover helps keep things as fresh as possible.

It's also a fit because the creative aspects of brewing are what drive Thomas, and being small allows for more freedom to experiment. Plus, batches are small enough he can support another local business by buying ingredients from a homebrew shop in Sherman.

On the portfolio plan, all of Ivanhoe's old recipes have been retired as well. Thomas is in "see what sticks" mode right now when it comes to a new style mix, but locals seem to like lighter, less hoppy beers the most, so his blonde ale and a Mexican lager are likely candidates for everyday standards. Others he's rotated in thus far include a Berliner weisse, Belgian witbier, Czech pilsner, and an English brown.

As for other things in the works, there's a new logo, new merchandise to come, and a new website is currently being designed. More engaging events are also being mapped out, and there will be food you won't have to go out for - the winery side of the building is being outfitted with an onsite kitchen.

The hope, of course, is that all of this makes Ivanhoe a more inviting community destination. Ingram wants the brewery to be a go-to local hangout with a unique ambiance and attraction, or a she puts it, "a place with an experience you can't get just anywhere, with beer you can't get just anywhere."

Moral of the story - if it's been a while since you've visited Ivanhoe, it might be time to head to Denison soon to check out the changes for yourself. The rollout will be ongoing over the next few weeks, with the goal to have much of the new shine in place for Ivanhoe Oktoberfest, set to go down on September 21.

Vector Brewing expands hours, offerings with AM and lunch service

Cinnamon Rolls from Salt Sweets and the new Brekky Sando at Vector Brewing.

Since opening in 2020, Vector Brewing of Dallas has primarily been a late afternoon, evening and weekend destination, but now with the addition of coffee, breakfast and lunch service, the brewpub sets up as the ideal place for a pick-me-up all hours of day.

One reason for the move - East Dallas has some wonderful local coffee shops, but none within the almost four-mile stretch between Northwest Highway and US-75. Until now.

“We live on the west side of East Dallas,” says Veronica Bradley, co-owner of Vector Brewing, “and we really felt the need for a neighborhood coffee spot that wasn’t corporate.”

Plus, it's becoming more common for breweries to incorporate coffee programs into their business plans. Manhattan Project Beer Co. in Oak Cliff has served up espresso drinks since day one. Jaquval Brewery and Gastropub in the Bishop Arts District shares their space with Trades, a coffee and deli lunch spot owned by the same restaurant group.

“When we were toying with the idea of adding coffee and breakfast, it was great to hear that our beer peers were doing the same,” says Craig Bradley, co-owner of Vector Brewing. “After being open for a few years, sales dip and costs rise. That’s the business. So, we always need to find new ways to use our space. Coffee was the obvious next step for us.”

The Bradleys, a husband-and-wife team from Lake Highlands, consulted with longtime friends Kevin and Marta Sprague of Noble Coyote Coffee Roasters to find the equipment, select coffee and espresso blends, and to get words of support. Tiffani Kocsis of East Dallas Middle Ground also shared her knowledge with the couple.

“When it came to launching this next phase of Vector, the outpouring of support from our fellow small businesses was what my soul needed,” Veronica adds. “You aren’t going to get that kind of help from anyone who hasn’t owned a small business.”

Now that the doors open at 7 a.m. Tuesday through Sunday, Vector had to add new food items to the menu. Their Brekky Sando, a folded egg sandwich on focaccia bread from La Casita Bakeshop, has proven to be the most popular breakfast item. Other choices include cinnamon rolls from Lake Highland’s own Salt Sweets, as well as kolaches and klobasneks (also known as pigs in a blanket) from Lake Highland’s Hummingbird Sweets.

Voodoo Brewing opens third NTX franchise in Fort Worth

Food and drink offerings at Voodoo - Fort Worth include Key Lime Kölsch and the pub's Not a Philly Cheesesteak (© Brian Brown/Beer in Big D).

Voodoo Brewing Co. of Pennsylvania continues to add to its presence in Texas, this time with the recent opening of its latest franchise taproom in Fort Worth. It's the third Voodoo locale in North Texas and the fourth overall in the Lone Star State, following previous debuts in Grand Prairie, Katy and Plano.

Locally-owned by David Goldblatt, a recently retired veteran, Voodoo - Fort Worth occupies the ground floor of a building at 1001 S. Main St. in the Near Southside neighborhood of the city. This sets up on the still-developing southern border of South Main Village, placing it down a few blocks from where other popular bars and restaurants do business in the area.

Of course, by now we've covered the fundamentals of how Voodoo does its thing. The home office provides house beers and baseline food selections, while allowing local owners the freedom to add personal touches to the menu or decor. In this case, it being Cowtown, the obvious aesthetic addition is the set of longhorns on the Voodoo logo.

As for how it compares to its brethren in Plano and Grand Prairie, Voodoo - Fort Worth is most similar to Plano in terms of having a downtown neighborhood pub vibe. Beyond that, the food menu is a bit more streamlined in Fort Worth (with apps, greens, handhelds, signature pizzas and wings), and guest taps play a bigger role in the everyday beer lineup.

On that note, Voodoo - Fort Worth pours beer from 26 taps (three of which are nitro), with half of those allotted to company standards, seasonals and spontaneous releases. Examples of each currently on tap include Lacto Kooler Berliner Weisse, Key Lime Kölsch and White Magick of the Sun Belgian Wheat, respectively.

Then on remaining handles, Voodoo - Fort Worth offers a range of local and regional products from the likes of Panther Island Brewing of Fort Worth, Manhattan Project Beer Co. of Dallas, Real Ale Brewing Co of Blanco, Altstadt Brewery of Fredericksburg and others.

From there, those preferring other types of beverages will find hard seltzers, craft cocktails, Liquid Death Mountain Waters (and "Death Mixers"), mocktails, soda and apple juice as options rounding out the drink menu.

Voodoo - Fort Worth serves patrons seven days a week, with operating hours beginning at 3 p.m. on Monday and Tuesday, and 11 a.m. from Wednesday through Sunday. They also have packaged beers if you're looking to grab beer to go.

Franconia has closed McKinney site, will move operations

Logo: Franconia Brewing Co., Image:© Brian Brown/Beer in Big D.

After months of uncertainty, Franconia Brewing Co. has announced the closure of its McKinney site, with the intention of moving operations to another location. The status of the brewery had been in limbo since January, when Franconia notified patrons of a temporary closure due to storm damage.

Changes at Franconia have perhaps been in the works since July 2023, when a commercial real estate listing on Crexi offered the business for sale "with or without the equipment." The ad has since been modified to include only the building, with the equipment now set to being auctioned off by New Mill Capital.

Further comments from the brewery on a social media post suggest Franconia intends to purchase all new equipment to outfit a new facility, the location of which is yet to be determined.

Franconia is currently owned by Arvind Sharma, an investor who took over after original founder Dennis Wehrmann exited the company in 2020.

Celestial and Oak Highlands secure wins at 2024 USBTC Summer Competition

Image credits: Celestial Beerworks, Oak Highlands Brewery, United States Beer Tasting Championship.

Regional winners have been announced at the 30th Annual Summer Competition of the United States Beer Tasting Championship (USBTC).

As is the norm for this event, submitted beers were evaluated across 18 different style categories, with judges singling out Regional Champions first (North Texas breweries compete in the Rockies/Southwest region). Within style groups, regional winners then compete side-by-side to determine a Grand Champion for each category. This final round is still pending, with results to be released in early August. 

Local honorees include Celestial Beerworks and Oak Highlands Brewery, both of Dallas. Oak Highlands has made regular appearances on this list since 2016, while Celestial Beerworks is receiving USBTC recognition for the first time.

For more on the 2024 USBTC summer event, click here to visit the official competition website.

Celestial Beerworks, Dallas

• Stellar Remnants - Regional Champion in the Hazy IPA category.

Oak Highlands Brewery, Dallas

• Derelict - Regional Champion in the IPA category.
• Allgood - Regional Champion in the Cream Ale/Golden Ale/Kölsch category.
• Golden Mustache - Regional Champion in the Dortmunder/Helles category.

Cheers and congratulations to Celestial Beerworks and Oak Highlands!

Union Bear debuts new lair in Denton

Images: A sampler of the brewpub's Hazelnut Coffee Stout enjoyed alongside a plate
of Grown Up Chicken Tenders at Union Bear - Denton. © Brian Brown/Beer in Big D).

Union Bear Brewing Co. of Plano has added to its pack this week with the introduction of a new location at 221 S. Bell Ave. in Downtown Denton.

It's the next step in the evolution of a brand that's been part of the local language for more than a decade. Union Bear first appeared on the marquee of a spot in the West Village of Uptown Dallas in 2012. Those behind the original concept passed the baton to 33 Restaurant Group in mid-2014, who then sent the Bear off to hibernation for a bit before re-introducing it in Plano as part of The Boardwalk at Granite Park in January 2018.

Of course, many will remember the Denton address as the former home of Armadillo Ale Works. The folks at 33 Restaurant Group purchased the site in late 2022, with work on the 17,000 square foot facility getting underway around the middle of 2023. Renovation plans called for the installation of a full kitchen and a complete taproom overhaul, steps needed in order to bring the full brand experience to bear, if you will, in the new space.

Along those lines, fans of Union Bear Plano should feel right at home in Denton. Similar furnishings and color choices fill the interior, with one adder being a lounge area off to one side having a pool table and video games as entertainment options.

Further diversions like dart boards and cornhole setups are part of the patio outside, where a fresh coat of paint, murals and new signage adorn a building that stands out from the neighbors in its urban setting. Indeed, the exterior presents as the primary visual difference compared to Plano's suburban retail digs.

From there, similarities are also found in the food and drink. While the dining menu is maybe slightly scaled back, many familiar dishes carry over, though one change is the flatbreads at Plano swap out with hand-stretched pizza pies in Denton. That said, many flatbread-turned-pizza items share the same name and toppings.

On the topic of beer, hardware was already in place, so production actually began late last year in Denton, according to Coty Bell, director of brewing operations. Since then, a 30-barrel system has been churning out standards served at both sites like the brewpub's blonde and amber ales. Other recipes crafted by head brewers Nick Stolz (Denton) and Eric Todd (Plano) will supplement the mainstays, though Denton may see more active rotation since it has access to a smaller, five-barrel system.

In terms of availability, Bell says upwards of 20 beers will be poured daily in Denton, this number including a few taps dedicated to guest beers from neighboring breweries. Cans of select Union Bear beers are also in the works as of this week, both for distribution and to-go sales.

As for one other notable feature in Denton, efforts have been made to keep the memory of the former tenant alive. To that end, Union Bear pays homage to Armadillo Ale Works with Easter eggs hidden in the decor inside and out (these discoveries are left to the reader). This provides a sense of continuity for the Denton community and industry friends as well...and isn't community and camaraderie what this whole craft beer thing is all about?

Union Bear - Denton is open daily, with operating hours beginning at 11 a.m.

Catching up with Krootz Brewing Co. in Gainesville

On the flight board, beer styles at Krootz include a märzen, maibock, pale ale and
imperial milk stout (logo: Krootz Brewing Co., image: © Brian Brown/Beer in Big D).

Five years ago, when Krootz Brewing Co. first opened in Gainesville, it did so with a relatively straightforward approach. Its facility housed the brewery and taproom, and while a kitchen providing pizza and small bites was in the plans, there was the convenience of a farmers market and food truck lot right out the back door.

On the liquid side, a standard set of approachable beer recipes was to be served, with an occasional bit of experimentation rotating in. And, for those not into barley and hop-based libations, selections from local wineries would be available as well.

Nowadays, those aspects are all still part of the experience at Krootz, but owner Chad Sykora has expanded the offerings greatly since the company's early beginnings.

Starting with the food, patrons are now greeted with a 12-page lunch and dinner menu featuring a variety of appetizers, soups, sandwiches, burgers, pizzas, pub dogs, tacos, salads and wings. There's also a page of plated entrees, a kids menu and desserts. Oh, and to top it all off, a four-page weekend brunch menu was introduced just a few weeks ago.

Of course, some looking over the above list may see Krootz primarily as a purveyor of pub grub, but the culinary options include elements of local diner fare, a pizzeria, bakery (desserts include 100% homemade beer-infused cakes and pies, a.k.a. "brew pies") and more.

As for the imbibables, another menu summarizes the boozy beverage selections. In addition to the wine and upwards of a dozen beers on tap, Krootz serves Krootz-A-Ritas - beer cocktails, along with a drink they call Softshine - this being like a session moonshine with an ABV of 15%.

Indeed, options abound for a wide range of tastes at a spot seemingly well-established as a community gathering place for the City of Gainesville. This, based on the number of locals witnessed filing in and out for breakfast, lunch, or even just a beer on an early Saturday afternoon.

At the same time, for travelers, the brewery and scratch kitchen at Krootz sets up as a beer and food destination located in an area of North Texas currently short on such attractions. Even better, it makes for a worthy pit stop possibility for would-be gamblers on their way to Winstar World Casino over the border in Oklahoma.

Krootz Brewing Co. is open seven days a week, with hours beginning at 11 a.m. on weekdays, and 10 a.m. on weekends.

Armor honored with three medals at 2024 Indiana Brewers' Cup

Image credits: Armor Brewing Co., Indiana State Fair.

Armor Brewing Co. of Allen added to a growing list of competition wins this past weekend, as the 10-month old brewery brought home three medals from the 2024 Indiana Brewers' Cup. Counting wins from the 2023 and 2024 installments of the Texas Craft Brewers Cup and U.S. Open Beer Championships, Armor has now been awarded eight medals for its beers before even reaching its first anniversary.

An annual event held in association with the Indiana State Fair, the Indiana Brewers' Cup is in its 26th year after first being established in 1999. For the 2024 gathering, over 500 entries were received for evaluation across 40 categories covering a range of beer, cider and mead styles.

The winning recipes from Armor are listed below. Click here for a full competition summary.

Armor Brewing Co., Allen

• First Place for Wheat Wine in the Strong American Ale category.
• Third Place for Easy Co. in the Pale European Beer category.
• Third Place for Smoke Session in the Smoke-Flavored Beer category.
  

Cheers and congratulations to Armor Brewing Co.!

North Texas has best ever showing at 2024 U.S. Open Beer Championship

Image credit: U.S. Open Beer Championship.

Winners were announced today at the 2024 U.S. Open Beer Championship.

Based in Oxford, Ohio, the U.S. Open is now in its sixteenth year. The event, billed as the second largest annual beer judging competition in America, has been a popular testing ground for local brewers for more than a decade. 

Looking back, the first win for a North Texas brewer occurred in 2012, but the region has celebrated wins for multiple breweries in each of the last 12 years - 2024 included. And now with this year's results, 29 area breweries have been awarded 175 medals combined at the U.S. Open since its inception.

For 2024, over 9000 beers were submitted for judging across 152 categories. From the pool, 11 breweries from North Texas were awarded 21 medals total (4 gold, 11 silver, 6 bronze).

This represents the best showing ever for the region, besting the 19 medals won by North Texas breweries in 2022. First time U.S. Open honorees for 2024 include Flix Brewhouse - Mansfield and Three Wide Brewing Co. of Fort Worth (though, the brewer in question here does have a bit of U.S. Open hardware from the Rabbit Hole days).

A complete list of winning beers from North Texas is provided below. Click here for a full competition summary.

Armor Brewing Co., Allen

• Gold for Enigma in the Historical Beer category.
• Silver for Blood Orange Gose in the Fruit Gose category.

Bankhead Brewing Co., Rowlett

• Silver for Sherpa's Secret in the American-Style Lager category.

Celestial Beerworks, Dallas

• Gold for Kashmir (a collaboration with Mox Nix Brewery) in the Mixed-Culture Brett Beer category.
• Silver for Satellite in the American Light Lager category.
• Bronze for It's All Happening in the English Barley Wine category

False Idol Brewing, North Richland Hills

• Silver for Eight One Seven in the Munchner Dunkel category.
• Bronze for To Live & Die in L.A. in the New Zealand-Style IPA category.
• Bronze for Overgrown Frenzy in the Field Beer category.

Flix Brewhouse, Mansfield

• Bronze for Tmave Pivo 13 in the European Dark Lager category.

Lakewood Brewing Co., Garland

• Silver for Lion's Share XI in the American Barley Wine category.
• Silver for Hydro in the Non-Alcoholic Hop Water category.

Maple Branch Craft Brewery, Fort Worth

• Silver for Sun, Moon & Stars in the Belgian Quadrupel category.
• Bronze for Battle of Britain in the English Barley Wine category.

Oak Highlands Brewery, Dallas

• Silver for Barrel-Aged Vanilla Porter with Tart Cherries in the Wood/Barrel-Aged Fruit Beer category.
• Silver for Tejano Pecano in the Nut Beer category.
• Bronze for Festbier in the German-Style Oktoberfest category.

Odd Muse Brewing Co., Farmers Branch

• Gold for Shoot the Moon in the New Zealand-Style IPA category.

Three Wide Brewing Co., Fort Worth

• Gold for Harlequin Dancer in the English Pale Ale category.
• Silver for Berry Optimistic in the Fruit Wheat Beer - Mixed category.

Union Bear Brewing Co., Denton/Plano

• Silver for Union Bear Stout in the American Stout category.

Cheers and congratulations to all!

Guild and Method Architecture announce 2024 grant recipients

Image credits: Texas Craft Brewers Guild, Method Architecture,
Toasty Bros., Village Creek Brewing Co.

Recipients have been announced for the fourth year of a grant program awarding aspiring craft brewers with membership in the Texas Craft Brewers Guild.

Grantees listed below will receive a one year "Brewery in Planning" membership - a $300 value - in the trade association that represents small and independent craft breweries in the Lone Star State. These grants are funded by Method Architecture, a Texas-based firm that's also a longtime member of the Guild.

2024 Grantees:

Cottonwood Creek Brewery & Smokehouse - Hutto
Point City Brewing Co. - Houston
Toasty Bros. - Denton
Village Creek Brewing Co. - Rendon
Weber Brewing - Victoria

More on the two projects hailing from North Texas...

Toasty Bros., Denton

• Founded by Brian "Toast" Tiensvold, Toasty Bros. has been active in North Texas since debuting its first commercial beer in March 2019. From that point on, the company's beers have been produced as part of an alternating proprietorship agreement with Hop & Sting Brewing Co. of Grapevine.
  
  A permanent location is on the horizon, though, as construction is currently underway on an existing 1200 square foot space at 104 N. Bell Ave. in Denton. Pop-up events are a regular occurrence on site, as Toasty Bros. continues to raise funds as it works towards opening.

Village Creek Brewing Co., Rendon

• Art and Sunny Anderson began working to bring Village Creek Brewing Co. to fruition in early 2019. They first appeared on the local radar in April of that year after participating in LUCKapolooza V at LUCK in Trinity Groves.
  
  By early 2020, they had secured a 4.7-acre site at 6670 Levy County Line Rd. in Rendon, where they've been building a brewery from the ground up ever since.

Click here for the full press release from the Guild.

Exploring the local breweries of Erath County

Flight trays at Lucky Brewing Co. and Bosque River
Taphouse (all images © Brian Brown/Beer in Big D).

For the first time in as long as I can remember, I can again say I've visited every active brewery currently residing in the North Texas coverage area. This, after making a trek to Erath County in the far southwestern corner of the region to check out Lucky Brewing Co. of Dublin and Bosque River Taphouse of Stephenville.

Now, given the remote locale, and the fact the breweries sit just 12 miles apart on a stretch of US-377, it stands to reason that anyone making the trip is likely to take the opportunity to visit both on the same day. With that in mind, I decided to cover the two together.

As for any similarities, both breweries have portfolios designed around stylistic and approachable offerings with moderate ABVs. And, as you might expect based on their proximity to the factory, both stock sodas from Dublin Bottling Works as a non-alcoholic option.

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Lucky Brewing Co., 675 Co. Rd. 497, Dublin (operating hours Friday-Sunday).

Owned by Jeff and Kimberley Hutchins, Lucky Brewing Co. is a partner project operating on the grounds of Lucky Vines Vineyard & Winery. The company's branding plays off elements of that other Dublin destination, so the company's logo is a four-leaf clover, and the predominant color you see on merch, marketing materials and beyond is green.

House beers, which debuted in August 2021, emerge from a tap trailer adjacent to a covered outdoor patio with views of the adjoining vineyard. Patrons might also catch a glimpse of an adult pet tortoise on the grounds, as it comes ambling by while you sip on your selections.

On that note, recipes on tap this weekend included a bock, Kölsch, red ale, and West Coast IPA, along with my preferred pour, the peach blonde ale. They also serve wine, of course (in a separate, climate-controlled building), a michelada, and hard seltzers (cherry limeade, vanilla cream), and it's perhaps worth mentioning beer flights come with a finger bowl of pretzels for your snacking pleasure.

Servings of Chips & Salsa are available for purchase as well.

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Bosque River Taphouse, 1050 S. Graham Ave., Stephenville (operating hours Tuesday-Saturday).

Named for the Bosque River, whose largest branch flows from Stephenville, Bosque River Taphouse has been in business since late 2023. Founded by the father-and-son team of Sean and Brett Mosher, Bosque River is currently working out of a temporary location while a permanent spot is under construction just two miles away on the southwest corner of S. Harbin Dr. and W. Swan St.

The brewery's current surroundings consist of two-story metal structure, with additional seating outside next to a pair of on-site food trucks, Buckin' Grizz BBQ and Taqueria La Chaparrita. As for the future, Bosque River is looking to upgrade to a 15,000 square foot location at the aforementioned coordinates sometime in the first half of 2025.

On the topic of beer, Will Tubbs (formerly of Revolver Brewing in Granbury) is the chief production officer at Bosque River, whose products are marketed under the Maverick Brewing Co. moniker. Tubbs' creations pour from upwards of a dozen taps, with one or two of those allotted to hard seltzers.

At any given time, his draft lineup may feature an American wheat ale, gose, Kölsch, milk stout, or an IPA variety, with Firewheel American Light Lager and Top Goat Texas Bock being available on tap or to go in four packs of 16-ounce cans. My favorite, though, was Floral & Green, a bright and refreshing dry-hopped blonde ale.

Bosque River also serves a selection of wines and specialty cocktails.

Sample an award-winning stout at Soul Fire - Cleburne

Snaps from inside and out at Soul Fire Cleburne Brewing Co. - Cleburne (all images © Brian Brown/Beer in Big D).

Upon hearing the news that Soul Fire Brewing Co. - Cleburne had brought home its first award, from an international competition no less, it seemed there was no better time for an inaugural visit to one of the newer brewing operations in North Texas.

Owned by James Brown, the Cleburne spot is the second for Soul Fire, the original having been in business in Roanoke since the fall of 2019. The branding is the same, but the two locales differ slightly in approach. Soul Fire Roanoke is a resident of The 206 - a brewery and food hall concept, whereas Soul Fire Cleburne is a standalone arcade/brewery/pizza kitchen.

Located at 6 N. Caddo St. in the heart of city's downtown district, Soul Fire Cleburne sets up in a renovated two-story 1900s-era building, with available space comprising 8400 square feet. Downstairs is the main dining area, along with kitchen and brewing ops, while the upstairs has arcade installations and an event space which can be closed off for private functions (note: the arcade is temporarily closed until July).

On the subject of offerings, as alluded to above, hand-crafted pizzas are the main culinary draw at Soul Fire Cleburne, with starters, salads and desserts appearing on the food menu as well. Beverage-wise, the brewpub serves soda, root beer and a non-spiked Soul Fire Slushy as non-alcoholic options, though a spiked Slushy can be had as well for an additional charge.

As for the beer, head brewer Rhantu Gamiño is tasked with keeping upwards of 16 taps flowing on a daily basis. During my visit, the lineup featured three lagers, four IPAs (American, hazy, double hazy, imperial New England), a Kölsch, hazy pale ale, strawberry sour and others.

Those sampled, including Mexican and Vienna lagers, were solid and stylistic. A couple of stouts were the highlight, though, one of which being the award-winner at the aforementioned competition. Cleburne's Goatman (5.6% ABV), a proper oatmeal stout, won a bronze medal earlier this month at Copa de las Alturas 2024 in Bogotá, Colombia.

The other stout was a variant of the winning recipe called The Goatman of the River. Identifying as a nitro coffee oatmeal stout, it was brewed in collaboration with Nolan River Coffee of Cleburne and Enduro Coffee Roasters of Fort Worth. The River sibling is even richer and roastier than Cleburne's Goatman, which in and of itself was certainly one of the better straightforward oatmeal stouts I've had in recent memory.

And yes, we drink stouts in summer. You can too at Soul Fire Cleburne, with daily hours beginning at 11:30 a.m. The two Goats are on tap now, but the latter is limited. You can also grab Cleburne's Goatman to-go in four packs of 16-ounce cans.

Rollertown partners with Ben E. Keith for North Texas distribution

Image courtesy of Rollertown Beerworks.

Rollertown Beerworks of Celina has entered into a distribution agreement with Ben E. Keith Beverages, with the Fort Worth-based company set to deliver Rollertown products to both on and off-premise accounts across 37 North Texas counties beginning July 1, 2024.

"This partnership will significantly increase our availability across North Texas while infinitely improving our level of service," says Jonathan Rogers, CEO of Rollertown. "Not only is Ben E. Keith consistently recognized as being best-in-class, they have a strong track record of building brands. We are thrilled to partner with them to get our fresh, local beer out to more North Texans."

Working with Ben E. Keith will enable Rollertown to tap into a vast distribution network, significantly enhancing their ability to address the growing demand for their beers across the entire North Texas region. The 37 county territory includes all of D-FW and stretches from Bowie County at the Arkansas border to the east along the Red River to Wilbarger County on the Oklahoma border to the west and down to Johnson and Ellis counties in the south.

"We are excited to partner with Rollertown Beerworks to expand their brands in the greater North Texas area," says Steve Olkewicz, business development manager at Ben E. Keith. "As a distributor, we recognize the outstanding job Rollertown has done in creating and developing exceptional beers. We look forward to supporting their continued growth and success for many years to come."

Rollertown recently celebrated the groundbreaking of its new headquarters in Downtown Frisco. The venue will serve as a family-friendly entertainment destination, while doubling as the company's production facility. Located on Main St. near Toyota Stadium, the site is scheduled to open in the summer of 2025.

Black Hawk Brewery lands in Prosper

The brewery's name is a military reference, stemming from ownership's support of our armed forces (all images © Brian Brown/Beer in Big D).

Black Hawk Brewery is now open in the Town of Prosper, thereby establishing itself as the first business of its kind in the city. Built from the ground up, Black Hawk sits at 390 W. Broadway St. on the western edge of Proper's downtown district, operating inside a 12,000 square foot structure housing a full restaurant and brewery, along with a rooftop deck.

According to a spotlight piece on the Prosper Economic Development website, owner Dan Hawkins moved to Prosper from California in late 2020. With the goal of providing the town a "more distinct, family-friendly, and independent restaurant," Hawkins decided to pursue plans to develop Black Hawk for the community.

As for Black Hawk's offerings, the kitchen serves a variety of shareables, handhelds (thumbs-up on the Shrimp Tacos), hand-tossed pizzas and salads. There are also a few higher-end entrees (bone-in pork chop, salmon, steak frites), along with a kids menu whose selections include fries and a drink for the little ones.

Shrimp Tacos (pineapple salsa, cilantro, spicy aioli) paired with Silo Lights Amber Ale,
which calls attention to Prosper's historic silos visible from Black Hawk's rooftop deck.

From the brewhouse, house beers are the work of Christopher Tidwell, a longtime industry veteran with previous stints at Union Bear Brewing Co. of Plano, Intrinsic Smokehouse & Brewery of Garland and others. His initial lineup consists of six classic styles (blonde ale, West Coast IPA, German hefeweizen, hazy IPA, amber ale, oatmeal stout), but patrons can expect to see other recipes pop-up as Tidwell works to fill upwards of 18 taps on an everyday basis.

By the way, the beer names at Black Hawk feature an array of meaningful monikers. Hawkins West Coast IPA, Light Hawk Golden Ale and Prosper Nights Oatmeal Stout have perhaps obvious references, but then there's Doggett Wheat Ale, a beer brewed in remembrance of the late Michael Doggett, a co-founder of Obsidian Brewery in Leander.

Black Hawk's brewhouse and main dining area are downstairs, while upstairs is a rooftop deck.

Beyond the beer, Black Hawk has a full bar, so wine, spirits and cocktails are among the other beverage options. There are also mocktails, sodas, juices and the like for those seeking a non-alcoholic option.

Amenity-wise, the aforementioned rooftop deck is sure to be a popular destination for brews with a view of the city's historic silos, especially given that Black Hawk is one of the taller buildings in Prosper. Of course, there are ample televisions as well (over 20 total), both upstairs and down, for those desiring other visual distractions.

Should you be planning a visit, a grand opening event to officially introduce the brand and brewery is planned on Saturday, June 8. After that, Black Hawk will serve customers seven days a week with hours beginning daily at 11 a.m.