Turning Point plans covered outdoor pavilion

Image credit: Centerpoint Commercial Properties.

Earlier this year, Turning Point Beer announced they were moving out of the expanded taproom they opened in September 2021 and back into their original space at 1307 Brown Trail in Bedford. Turns out, this was just the precursor to a plan to add more seating by way of a covered outdoor pavilion to be attached to the brewery's southern elevation.

The proposal can now move forward after an ordinance was approved by a unanimous vote of the Bedford City Council on September 9. This order calls for the rezoning of the property from "Heavy Commercial" to the same designation, but with a Special Use Permit allowing for an outdoor seating establishment.

It's all part of a site redevelopment effort spearheaded by CenterPoint Commercial Properties. Details involve construction of a 7,000+ square foot pavilion, "creating a versatile, open-air space" surrounded by glass roll-up doors. The extension will then house up to four kiosk-style restaurants and an outdoor entertainment area.

As for a possible opening date, a project timeline has not yet been revealed.

Turning Point unveils expansive taproom upgrade

All images © Brian Brown/Beer in Big D.

Turning Point Beer has taken what was once a barrier to its inception and turned it into a jumping-off point for a new era at the three year-old brewery.

A gymnastics business originally occupied the spot adjacent to Turning Point's debut location at 1307 Brown Trail in Bedford. The gym's owners voiced opposition to the brewery during the development phase, but the Bedford City Council allowed the project to move forward despite the objection. Turning Point then went on to open its doors in March 2018.

Perhaps not surprisingly, the gymnastics company eventually chose to relocate. This presented Turning Point with the opportunity to enhance operations without having to move itself, so owners Jon Paul Goytia, Alex Knight and James Peery took over the lease on the neighboring property. After renovations were completed over the summer, Turning Point pulled the curtain back on the revamped space in early September.

Turning Point's new taproom offers patrons more beer options, along with more room to move around.

Comprising roughly 12,000 square feet, Turning Point's new playground has twice the usable area compared to where the brewery got its start next door. A substantial portion of the space is furnished with the comfort of the taproom crowd in mind, as seating options abound throughout, while a smaller expanse is home to additional production equipment. The hardware was acquired from The Collective Brewing Project, and the intent is to put it to work in honor of the former Fort Worth brewery.

Appropriately enough, Collective co-founder Mike Goldfuss is the man behind the taproom build-out. His firm, Goldfuss Construction Services, has worked behind the scenes at a number of recently-opened brewing locales, including On Rotation at the Braniff Centre in Dallas, and Cedar Creek Brewhouse & Eatery at Mustang Station in Farmers Branch.

As for other amenities within the walls of the new taproom, note the brewery has also upped the ante on its list of available liquids. From now on, visitors will be able to pick from upwards of 30 beers on tap daily. And, if opening weekend was any indication, there will be more options among styles you've come to expect from Turning Point - like IPAs, sour beers and stouts - with other ales and few lagers mixed in for good measure.

Turning Point to tap its take on Etzel IPA recipe

Image credit: Turning Point Beer.

Thus far, Tarrant County breweries have covered a variety of different styles while brewing beers in honor of Fort Worth homebrewer, Greg Etzel. However, an IPA recipe sourced from Etzel's archives has yet to be explored. That changes this week, as Turning Point Beer will release KevIKE the Crusher, its take on an IPA by Etzel featuring a strain of Norwegian kveik yeast.

Turning Point, of course, is known for its ability to harness the hop, so it's not surprising to learn that series organizer Nigel Curtis had the Bedford brewery in mind when it came to deciding who'd be asked to re-create an Etzel IPA.

"We're a hazy IPA brewery, and Nigel though we could execute it best," says James Herrington, production manager at Turning Point. "We brewed it using all the ingredients Greg used, but we brewed it to our process."

As for Herrington and the Turning Point team's connection to Greg, it's another story of bonds being formed through the local homebrewing community.

"I knew Greg through Cap and Hare Homebrew Club when I first started homebrewing about nine years ago, and everyone at the brewery knew Greg from Texas Brewing, Inc.," explains Herrington. "Greg was a genuinely great person who helped everybody. We all loved him and just want to return all the help he gave us."

KevIKE the Crusher will be available at Turning Point beginning on Wednesday, December 2, with 100% of proceeds from sales benefiting charities chosen by the Etzel family.

Turning Point turns the corner, lands location in Bedford

Image credit: Turning Point Beer.

Slightly over seven months after first introducing itself to the North Texas craft beer community, Turning Point Beer has signed a lease on a location in Bedford.

Getting to this point has been a battle for founders Joshua Davis, Jon Paul Goytia, Alex Knight and James Peery. Attempts to obtain financing to fund their venture were a challenge early on, which led the group to go on a barnstorming tour during the first quarter of 2017 as a way to attract investors. That effort proved fruitful, but then there were issues with the site of their chosen location. A contentious hearing in front of the Bedford City Council followed, but Turning Point persevered and is now armed with a plan of action.

"Literally for all of us, getting to this point has been the biggest obstacle we've ever tried to overcome," says Knight, who will serve as head brewer for the company. "Where we are now is not only incredibly unreal, but none of us were really sure this would ever happen."

Goytia echoes that statement, but is quick to point out that they believe the struggle has been worth it.

"The general consensus amongst the four of us is excitement," adds Goytia. "We all know that this is a big step forward to truly getting the chance to open our doors, but also to finally get the opportunity for DFW craft beer enthusiasts to try our beers."

Part of the plan going forward, of course, involves renovating and equipping the brewery's new home at 1307 Brown Trail. There, the group will be working with around 6000 square feet of usable area. Naturally, a portion of that will be set aside for a taproom, with the rest reserved for production. Prep work on the space has already begun, but there's still the matter of lining up contractors, planning the build-out, and taking delivery of equipment obtained from a defunct operation in San Antonio.

Artwork for the brewery's Pulp Series of East Coast hoppy beers (Turning Point Beer).

"We are starting with a two-vessel, 10-barrel brewhouse, five 20-barrel fermenters and a 20-barrel brite tank," says Goytia. "This set up is exactly the size we felt was ideal for us to be able to rotate beers often, while continuing to have fun with art of brewing."

Utilizing that system, Turning Point plans to launch with 8-10 beers.

"Our main focus will be our Pulp Series, which consists of Some Pulp NE-style Pale Ale, Extra Pulp NE-Style IPA and Heavy Pulp NE-style Double IPA," reveals Goytia. "We are still deciding on others, but Cup of Excellence imperial coffee stout should be one of the draft options for sure. Maybe the public can give us some great feedback to help with other beers we are deciding on!"

As of now, the goal is to have Turning Point open by the end of the year. Whether that happens will likely depend on construction schedules and the permitting process. Either way, once the company starts serving its products, what consumers should expect in terms of commitment can best be summed up with the following statement:

"Our Goal with Turning Point Beer from day one has been to contribute to the local craft beer scene we know and love, and that focus has never wavered," states Goytia. "We want to be known for some of the highest quality craft beer in this great state, as well as having an exciting fresh take on trending, unrepresented styles. We also want to exist as the forerunners of consistent innovation. At the end of the day, we want people to relate not only to our product, but also to us as four guys that love craft beer and love to talk about it. That is why Turning Point beer will exist."

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Stay up to date on the brewery's progress by following Turning Point on Facebook.

A Turning Point nears for North Texas

Image courtesy of Turning Point Beer.

Two Fridays back, a barnstorming tour of sorts got underway here in the Metroplex, as those behind a brewery currently in planning began a journey to introduce North Texans to a new brand of beer.

Joshua Davis, Jon Paul Goytia, Alex Knight and James Peery make up the group partnering to establish Turning Point Beer, an operation that seeks to one day set up shop in Bedford. All four work in the local beer industry, whether it be at a brewery or distribution house headquartered in the area. In fact, two of the founders spend their days brewing beers many North Texans drink each and every day.

They've got a business plan in hand, but so far the path to production hasn't been perfectly paved. For that reason, the group has made the decision to go with more of a grassroots effort as a way to get the project off the ground. That's where the barnstorming thing comes into play, as they seek to drum up interest in support of a crowdfunding campaign set to launch on Wednesday, February 1 (click here to be taken to the Kickstarter page).

So, what will these guys have to offer? Well, research and years spent with feet on the ground in the industry have opened their eyes to things they feel our region is lacking. Given that, their focus will be to build on what local breweries currently have on the market, adding new twists or absentee styles as they see fit. Along those lines, Turning Point is looking to be the first brewery in North Texas to produce a true New England-style IPA on a regular basis.

Grab one of these glasses at a barnstorming stop near you (Turning Point Beer).

That beer and others were on the menu during a pre-tour tasting Turning Point put together for myself and Matt Dixon, executive director of North Texas Beer Week. So, let's just say that what follows is a testimonial of sorts, to give you and idea of whether or not it might be worth you while to get out and and see what Turning Point is all about. Dixon probably sums it up best, though, when talking about the team's pedigree and how good their stuff is already, despite the beer not being produced on a professional system.

"At the end of the day, I could write an entire blurb about how the combined experience, passion, knowledge, etc. of those involved is almost certainly setting Turning Point point up for success," says Dixon. "But, the moral of the story is that there wasn't the slightest inkling of 'homebrew' in any of the three beers I tried."

Extra Pulp IPA (New England IPA):

• Brown: This one will will get some attention, as it's easily one of the better representations of a New England-style IPA to be found in North Texas. Is it juicy? We can talk all day and night about what that really means, but what matters most is whether or not the beer itself is good...and this one certainly is.
• Dixon: A foray into the popular East Coast or "milkshake" style IPA, this beer was cloudy, juicy and bitter...basically spot-on for the style. I've been craving the nose on this beer since first whiff.

Release the Krausen (barrel-aged imperial stout):

• Brown: Release the Krausen was a warm and satisfying imperial stout aged in Balcones barrels that succeeded where others occasionally fail in delivering an ample body. Think about it, how many barrel-aged beers have you had that seemed a little thin? It's not unexpected, since body tends to drop off the longer a beer ages, but there are ways to combat the problem. That said, RtK just goes to show that these guys are playing with a full brew deck.
• Dixon: There was mention of the unblended, straight barrel version of this beer being so strong you could run your car on it, and I believe it. This was dark and boozy, but WAY too smooth and drinkable. I need to get my hands on the unblended beast.

Wildish Gambino (Flanders red):

• Brown: For me, the best beer Turning Point brought out was Wildish Gambino, a Flanders red aged for 13 months on Cabernet Sauvignon-soaked oak chips. Hitting on all the key style points, it's a beer that's bold, yet approachable...not to mention one that fills a style void that currently exists locally.
• Dixon: This one gets extra points on name (I am a huge Donald Glover/Childish Gambino fan) and style alone (Flanders reds are generally my favorite wild/sour ales). I'm always impressed with brewers' willpower, patience & dedication to create a batch of beer that takes months (or even years) to complete, and that sort of time and care was evident in this one. Not overly tart with a good deal of complexity and flavor, this was my personal favorite out of the bunch and an exciting sign of things to come from these gents.
  
  

As for the tour, two events are already in the books, but more stops are scheduled at bars and restaurants all across North Texas. At each destination, the group will pour up to five beers. Samples will be free, as will a limited limited amount of glassware to be given away at each locale. The next few events are summarized below, with more to come as details become available. Check back here for updates, and be sure to follow Turning Point's Facebook page for the latest developments.

Friday, February 3

• The Bearded Monk, Denton - 8:30 - 10:30 p.m.

Friday, February 17

• Lone Star Taps & Caps, Fort Worth - 6-9 p.m.

Friday, February 24

• Braindead Brewing, Dallas.

Saturday, March 4

• Allen stop to be announced.

Sunday, March 19

• LUCKapalooza at LUCK, Dallas - 12-7 p.m.

Friday, March 24

• Wise Guys Pizzeria, Grapevine - 6-9 p.m.

Friday, March 31

• On Tap, Arlington - 6-9 p.m.