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 in 2020.

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Update: According to court records, the company filed for bankruptcy in October 2024.

North Texas Craft Beer Conspectus - October 26, 2020 edition

Image credits: Franconia Brewing Co., Symbol Brewing Co., Steam Theory Brewing Co., Smittox Brewing Co.

The Conspectus, otherwise known as the 'in case you missed it update,' has been missing in action for months, but I suppose that's just another thing we can pin on the pandemic. In any case, activities are picking back up at area breweries, so here are a few recent items that may be of interest.

-Cheers!

Franconia releasing first ever cans

There have been some changes at Franconia Brewing Co. of McKinney, where new ownership is in place and new packaged products are on the way. The brewery is canning beers for the first time in its history, with a pilsner called Run for the Pils and two varieties of Walker Texas Radler (pineapple and peach) now available. An official launch party for the three beers will be held at Franconia on Saturday, November 7.

Symbol shares plans for second round

Carrollton-based 3 Nations Brewing Co. recently announced the creation of a side project to be known as Symbol Brewing Co., the news coming with the release of the brand's first three beers. A second round of offerings is already in the works, with the following beers expected to arrive in December: Symbol Hazy Double IPA (8.5% ABV, 35 IBU), Pastry Gose with Passion Fruit, Orange and Guava (4.7% ABV, 5 IBU), Pecan Porter with Peanut Butter, Banana, Chocolate and Coffee (7.0% ABV, 32 IBU).

Steam Theory kicks off unique collaboration

Steam Theory Brewing Co. of Dallas has unveiled a barrel-aging project it began working on over the summer. The brewpub got together with 18 Texas distilleries to create a series of barrel-aged brews that will be presented in flights along with the base beer and a sample of the original spirit. One beer, a Balcones Rye Whiskey Barrel-Aged IPA, has debuted thus far, with others to be shared in the coming months.

Smittox Brewing Co. launches crowdfunding campaign

Seeking to establish the first black-owned brewery in the area, Smittox Brewing Co. has launched a crowdfunding campaign on Kickstarter. Readers may recall founder Kuumba Smith has collaborated on beers with Martin House Brewing Co. (Short Order Porter) and Vector Brewing (Black is Beautiful) in the past. Smith hopes to locate his brewery off U.S. Highway 75 (Central Expressway) in either Allen or Plano. Click here to view the campaign.

Franconia brings new mix to 2019 Original State Fair Brew

Image credits: Franconia Brewing Co., Fiesta Enterprises.

Continuing a series started in 2014, Original State Fair Brew (OSFB) has once again partnered with a North Texas brewery to create a new and exciting version of their annual State Fair-themed beer.

For this year's edition, the OSFB folks enlisted the help of Franconia Brewing Co. of McKinney, a choice that may surprise some given the brewery's usual strict adherence to tradition. The State Fair of Texas, of course, is famous for defying convention with its food and beverage offerings, often showcasing taste combinations that challenge even the most ardent explorers of new and unusual flavors.

So how, then, did this collaboration come to pass?

According to Franconia founder Dennis Wehrmann, it was a matter of convincing Fiesta Enterprises, the creators of the OSFB concept, to go in a different direction. In the past, local breweries infused ingredients to create State Fair beers reminiscent of funnel cake, corn dogs and pumpkin pie. This year, though, consumer will have the chance to conceive their own unique State Fair brew.

"People like to mix things with beer, so I introduced Fiesta owners Rudy and Justin Martinez to the idea of a snow cone system," says Wehrmann. "You start with a base beer, and then let customers mix it with other flavors."

The origin of the concept is a German-style radler, a beverage consisting of a 50/50 mix of beer and either soda or fruit puree. At the State Fair, the drink will be known as Barnyard Radler, with Franconia Wheat (a classic hefeweizen) forming the foundation of the system.

Consumers will be able to instill up to four different flavors in the beer, but suggested varieties you'll be able to order by name include Cattleman Cola (with Coca-Cola), Watermelon Wrangler, Strawberry Fields, and Pig-in-the-Mud Pumpkin.

"We tried a lot of flavors and these were the best combinations," explains Wehrmann. "Plus, our wheat beer works because it supports a lot of fruitiness to begin with."

Naturally, such mixes lie outside the realm of the Reinheitsgebot (a.k.a. the German Beer Purity Law), a guiding principle for Franconia since day one. But what makes this collaboration a fit, while also maintaining the spirit of the State Fair, is the fact that the brewery's role lies strictly with the base beer.

"We thought, why not leave the creativity to the customer," says Wehrmann. "They can use their imagination and choose the flavors they want to make the 'beer.' We just provide a starting point, which allows us to stay true to our roots."

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The 2019 State Fair of Texas opens on September 27 at Fair Park and runs through October 20. In addition to Barnyard Radler, beer flights featuring Franconia Kölsch, Lager and Oktoberfest will be offered during the event at Trio on the Green and the Lone Star Roadhouse.

Two Franconia favorites returning to bottles

Image credits: Franconia Brewing Co.

The recent passage of legislation allowing breweries with a manufacturing license to sell beer to-go has inspired Franconia Brewing Co. of McKinney to re-release two of its popular beers in bottles.

First among them, Franconia Wheat (4.8% ABV) returns to packaged form after being relegated to draft-only status for the past four years. A true German-style hefeweizen, Franconia Wheat is one of the brewery's original beers, and one that will be available in bottles as a brewery exclusive from this point forward.

Initial packages of Franconia Wheat go on sale Sunday, September 1 (a.k.a. Beer-To-Go Day in Texas), during the brewery's Oktoberfest Kick-Off Party. Six-packs of both Franconia Wheat and Franconia Oktoberfest will be offered for just $5.99, a special price valid for one day only.

As for what else is on the horizon, Franconia Ice Bock (17% ABV) is also set to reappear in bottles. This too will be a brewery exclusive, with a limited run of individual 12-ounce bottles expected to be offered for sale in the coming weeks.

Beer by way of Beetle and Bus: German autos adorn Franconia's 10th anniversary packaging

Case boxes in the form of a classic Volkswagen Pickup will include six packs of all

four of Franconia's anniversary brews (all images courtesy of Franconia Brewing Co.).

Following an announcement earlier this month revealing plans for its yearlong 10th anniversary celebration, Franconia Brewing Co. of McKinney has released images of package designs the company has created for its line of anniversary brews.

Individual six packs of four distinct styles will be shipped on a quarterly basis, according to the schedule outlined below. That doesn't mean you'll have to wait to try all four beers, however, since the full range will be brewed all year long and sold in special mixed cases (see the lead image above) at select locations around North Texas.

Regarding the package designs, Franconia founder Dennis Wehrmann decided to go with imagery inspired by a classic German automobile brand as a way to balance the fact that recipes for three of the four anniversary beers have origins outside of his homeland.

"We chose to do something out of the ordinary with our 10th anniversary beers, only one of which is based on a traditional German style," says Wehrmann. "We're a German brewery, though, so we thought we needed to add a German element to all the beers to recognize our heritage. And, what better way to do that than to design the packaging around a German icon like Volkswagen."

Images of label and six-pack carrier designs are provided below, as are tasting notes taken from pre-release samples. As for availability, look for anniversary mixed cases and six-packs of Hazy Dhaze to begin arriving at retailers towards the end of March.

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Spring

Hazy Dhaze (New England IPA, 6.8% ABV): Franconia's foray into the realm of New England IPAs is brewed with wheat and oats to promote the style's characteristic cloudiness, while a mix of Denali, Calypso and Lemondrop hops is used to create the beer's "juicy" element.

Six-pack carrier design: Volkswagen Bus.

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Summer

Fun in the Sun (Belgian Blonde, 8.1% ABV): Easy drinking and sneaky strong, a traditional Abbey ale yeast infuses Fun in the Sun with a complex mix of funk, fruit and spice.

Six-pack carrier design: Volkswagen Thing.

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Fall

Full Steam Ahead (California Common, 5.1% ABV): Franconia's entry into the steam beer category hits the nail on the head in terms of style, with its grainy malt backbone and pronounced hop presence.

Six-pack carrier design: Volkswagen Karmann Ghia.

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Winter

Chicken Dance (Bordeaux-Aged Wheat Bock, 8.2% ABV): The brewery's original winter seasonal, Winter Wheat, is aged on Bordeaux to give the beer a woody, vinous character, with hints of dark fruit and toasted malt rounding out the flavor profile.

Six-pack carrier design: Volkswagen Beetle.

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Special beers and a taproom to come for Franconia's 10th Anniversary

Image courtesy of Franconia Brewing Co.

On Monday February 26, 2018, Franconia Brewing Co. became only the second North Texas-based production brewery since Prohibition to be in business for 10 years. To celebrate this milestone, the brewery has plans for not only for a series of anniversary beers, but also for a rather significant addition to its facility in McKinney.

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The back-story (from a press release):

"Since opening its doors in February 2008, Franconia Brewing Co. has been dedicated to providing world class German-style beer to drinkers in the Dallas/Ft. Worth area using only the best ingredients. Franconia is more than just a local brewery, it is the essence of true Bavarian brewing. By combining local accessibility to North Texas with our German heritage, Franconia is able to provide the fine people of North Texas with a taste of some of the most genuine and freshest Bavarian beer available. Ten years later, Franconia is still one of the few breweries known for its quality and consistency.

Founder Dennis Wehrmann and others at Franconia champion the 'Green movement,' adopting many practices to help improve the environmental concerns in North Texas, such as recycling their mash into local cattle feed, operating in a state-of-the-art energy efficient building, and using solar panels for their power needs - thus making themselves stand apart from most other breweries.

It is that 'better beer,' along with a commitment to sustainability and community involvement, that has helped keep Franconia growing steadily in the increasingly competitive marketplace of the Texas craft beer industry over the last 10 years.

'The overwhelming support the community has continuously shown has been crucial to the brewery's success,' claims Wehrmann, who also attributes his success to the steady flow of attendees to the brewery tours he has held every Saturday since Franconia's inception."

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As for how the brewery intends to commemorate its run, a year-long "10 Year Anniversary Celebration" will highlight the close relationship between brewery and community in several ways. First and perhaps foremost, the City of McKinney has approved the building of a "Bier Garden/Tap Room" on the premises right next to the current brewery. Expected to be completed this year, the existence of the taproom means Franconia will be open for business beyond its regular Saturday tours.

On top of that, consumers can look forward to the following four anniversary brews:

Hazy Dhaze - New England IPA.
Fun in the Sun - Belgian Blonde.
Full Steam Ahead - Steam Beer/California Common.
Chicken Dance - Bordeaux Aged Wheat Bock.

These beers will be released individually on a quarterly basis throughout the year, and also as part of a special anniversary case package (containing all four anniversary brews), to be made available at select locations throughout the year.

More information on the anniversary beers (artwork, tasting notes) and plans for the taproom will be unveiled in the coming weeks. Stay in the know by following Franconia on Facebook.

Spelt gets spent for Franconia's new spring seasonal

Honey Spelt is a collaborative effort between Franconia, Harvest Seasonal Kitchen
and The Seed Project Foundation (Franconia Brewing Co.)

A new year means new beer for many of today's breweries, and the story is no different for Franconia Brewing Co. of McKinney. Of course, the introduction of new products isn't the only thing that's new at Franconia these days, as the company enters 2018 with a new head brewer. Derrick Rima took over the reins of the brewhouse in June, after having spent time in similar roles at Four Corners Brewing Co., Texas Ale Project and Witherspoon Distillery.

One of Rima's projects for the coming year will be the introduction of a new spring seasonal beer called Honey Spelt (7.8% ABV), though it's a brew that's not completely unfamiliar. Honey Spelt first debuted late last summer on a limited basis, it being the result of a collaboration between Franconia and its McKinney neighbor, Harvest Seasonal Kitchen.

Like the original batch, the version of Honey Spelt to be brewed for wide release will be made with German spelt malt, along with a mix of locally-sourced ingredients. Some of the grain used will come from Fort Worth-based TexMalt, with the honey provided by Bare Naked Bee Co. of Allen.

Also continuing is the brewery's relationship with The Seed Project Foundation. This organization works to fund initiatives supporting sustainability, which is a mission that goes hand-in-hand with the ideals of Franconia founder Dennis Wehrmann.

"In the past, we've kept our charitable activities mostly quiet," says Wehrmann. "This time, though, we decided to give it more exposure because The Seed Project is focused on sustainability, and that's something that has been an important part of how we've done things at Franconia since we started."

To that end, a portion of the proceeds from sales of Honey Spelt will go to help the Foundation's efforts. Consumers can do their part by seeking out the beer, which will be available on tap and in 6-packs of 12-ounce bottles beginning in February.

In addition, be on the lookout for details related to Franconia's upcoming 10th Anniversary. Naturally, a line of anniversary beers is in the offing, but that's not all...as Wehrmann has promised there's an even bigger surprise to come.

Harvest and Franconia partner to support The Seed Project

Image Credits: Harvest Seasonal Kitchen, Franconia Brewing Co.

Earlier this year, Harvest Seasonal Kitchen announced its intention to begin brewing beer in house at its location in McKinney. Since then, the restaurant has introduced a few limited offerings, but an upcoming event will give patrons a chance to experience how Harvest's craft beer vision is coming into focus.

Working together with Dennis Wehrmann and his nearby Franconia Brewing Co., Harvest will host its first ever beer dinner on Thursday, September 21. The evening will begin with appetizers and opening remarks at Franconia's facility, with festivities shifting to Harvest after that for the presentation of a six-course menu.

"Dennis and I sat down when we obtained our brewpub license and talked about ways the two of us could work together," says Toby Thomason, general manager of Harvest. "I wanted to do a nice, charity event, but also something that was educational. What we decided to do was to take inspiration from what Dennis does well, and then shake things up to show people how differences are introduced."

In addition to a number of brews created exclusively by Harvest, the list of beers expected to be served at the dinner includes Franconia's popular Triple Dunkel, and its seasonal Oktoberfest. The featured fermentation, however, will be a beer created by way of a collaboration between the two companies.

"We brewed a spelt beer at Franconia with Dennis that uses local honey and base grain from TexMalt in Fort Worth," explains Thomason. "It's a beer that uses locally-sourced ingredients with some German heirloom wheat, so that kind of ties in our two concepts really well. The beer pays tribute to the brewing heritage Dennis brings, and also to our passion for local farmers and the local farming community - which is the whole reason we decided to get into brewing to begin with."

Franconia dabbled with spelt in a beer early in its history, but Wehrmann went with a different approach this time around.

"It's similar to the spelt beer we made before, except we changed the yeast and used grain from TexMalt," says Wehrmann. "And there's honey in it, which is something that wasn't in the original. That first spelt beer was brewed with a 100% German approach, but this one is done more in the American way."

Left: Honey Spelt is made with Ireks spelt malt and honey from N&P Farm & Dairy in Farmersville.
Right: Grain from TexMalt will be featured in all beers offered at the dinner, with locally-grown
Cascade hops providing the punch in a pale ale designed for the event (click to enlarge).

The result, Wehrmann believes, is a beer with a flavor profile that should fit right in with the coming shift in seasons.

"I think it tastes like fall," states Wehrmann. "The beer is a little sweet upfront with a hint of honey, but it finishes dry. It's really earthy, with a lot of really, ripe apples in the beginning. To me, the aroma is like that of a bunch of apples sitting in a wooden box at grandma's house."

Of course, the use of honey goes against Franconia's tradition of brewing to the Reinheitsgebot, which allows only for the use of water, hops, malt and yeast in the production of beer. But, that's one of the ways the differences Thomason wants to showcase come into play. Another way can be seen in a series of altbiers he's working on for the event.

"We did a base altbier where we tried to emulate some of the processes Dennis would use," says Thomason. "Then we brewed two more batches and did things to change them up. We added local blackberries to one, and aged another in a Balcones Baby Blue barrel. Neither gets too crazy, but the changes are just enough to show you what differences there can be in the beer."

Something else Harvest will highlight during the dinner is the progress its made towards a goal of producing a beer using all Texas ingredients.

"We've developed a couple of different yeast strains on our farm," says Thomason. "One was propagated from the blackberries used in the altbier, so we fermented that beer with a mix of the culture from the fruit and our brewer's yeast. The other strain comes from our wildflowers. We're using that one in a pale ale we're doing, which will also incorporate the first crop of Cascade hops yielded from the farm. So, really, the pale ale will be our first truly Texas beer."

As for the event itself, tickets are on sale now at a cost of $125 per person and quantities are extremely limited (click here to see the menu and purchase tickets). It should be noted, though, that all proceeds will be donated to charity.

"The entire ticket price is going to The Seed Project Foundation," says Thomason. "It's a company that we started to assist groups that promote sustainability and community. This year we're supporting Community Garden Kitchen, an organization that serves meals to food insecure families in Collin County."

In addition, the collaboration beer - simply called Honey Spelt, will remain available after the close of the dinner for a limited time at both Harvest and Rick's Chophouse (the two entities share the same ownership). Revenues from the sale of the beer will also benefit The Seed Project.

Franconia releases RoughRiders Red in bottles

Label graphics for RoughRiders Red Ale feature the classic Franconia logo, but bold lettering and a
distinctive red color allows the beer to stand out from the brewery's standard design (Franconia Brewing Co.).

Just in time for Opening Day of the baseball season, Franconia Brewing Co. and the Frisco RoughRiders have announced the return of RoughRiders Red Ale.

First introduced in May 2015, RoughRiders Red Ale is an Irish red with an easy-drinking style and a low ABV (4.5%), making it a perfect beer for drinking at the ballpark on a warm spring day.

RoughRiders Red Ale is a smooth,
malty brew with balanced flavors
and a light finishing bitterness
(Franconia Brewing Co.).

"We are very proud of this collaboration as we feel strongly about our local community, and what better way for our company to show that pride than by partnering with the RoughRiders," says Dennis Wehrmann, founder of Franconia." Coincidence or not, the color of the RoughRiders matches the color of the beer, so we celebrate the team and the bier from here."

Originally, RoughRiders Red Ale was only available on draft at Bull Moose Saloon in Dr. Pepper Ballpark. And while it will still be offered in that format at RoughRider games during the season, this year's edition will packaged in bottles for the first time.

"Taking RoughRiders Red Ale beyond the friendly confines of Dr. Pepper Ballpark is an extremely exciting venture for us and our good friends at Franconia," says Scott Burchett, chief operating officer of the RoughRiders. "We look forward to quenching thirsts around North Texas with a taste of RoughRiders Red."

According to a press release, RoughRiders Red Ale will be available on tap and in six-packs of 12-ounce bottles. Distribution will be limited to Frisco and Collin County, with the beer to be sold at Kroger stores, as well as at select retailers, restaurants and bars.

As for RoughRiders Opening Day, that happens on Thursday, April 6 at 7:05 p.m. Tickets for the game may be purchased online at RidersBaseball.com, or by calling or visiting the RoughRiders Ticket Office (972-731-9200).

Ice Bock leads list of new bottles coming from Franconia

All images courtesy of Franconia Brewing Co.

We're just over a month into the new year, but if you know anything about the history of Franconia Brewing Co., you know that's when the wheels start turning in the mind of owner Dennis Wehrmann. That's because it's anniversary time for Franconia, which means it's time to talk about what's new and coming soon at the McKinney-based brewery.

Of course, over the past few years, Franconia's anniversary has become more or less synonymous with the annual release of some form of eisbock. This year will be no different, though there will be more to go around thanks to Wehrmann's decision to package this year's batch of Tripel Dunkel Ice Bock in bottles. It's a move, he says, that makes sense considering the beer's bold flavor and heightened strength (with an ABV of 17%) should compare favorably to specialty releases already on the market.

"This beer stands up to what some of the other breweries are doing out there," says Wehrmann, "so we thought it would be good for a limited release."

The label for Franconia Ice Bock tells the story of how this style of beer originated in Germany.
It's a tale that in some way mirrors how Franconia created its first version in 2014 (click to enlarge).

A total of 1680 12-ounce bottles will be produced, all of which will be relegated to single bottle sales. That's not a truckload of beer by any means, but it's certainly a lot more than has been available in the past. Fans of the brewery may recall that only 16 gallons of Ice Bock were produced when it debuted in 2014. That amount, which yielded from a starter batch consisting of only two 13.2 gallon kegs, is roughly a tenth of what was produced this time around. Naturally, Franconia's eisbock process has evolved, otherwise a wide release probably wouldn't have been possible.

"It was a challenge to get this done in volume," explains Wehrmann. "We had to change the way we make the beer quite a bit, but I'm pretty happy with the result."

RoughRiders Red Ale will be sold exclusively in Collin County for a limited time, while Franconia Lager will be
bottled year-round and available across the brewery's full distribution footprint (click each image to enlarge).

In related news, two other Franconia beers are also slated to get the bottle treatment for the first time, with both to be sold in six-packs. RoughRiders Red Ale, which debuted as a draft-only offering at Dr. Pepper Ballpark in May of 2015, will be released exclusively to accounts in Collin County for a limited time. Not limited, however, will be bottles of Franconia Lager. That beer, whether purchased in bottles or on draft, will maintain its status as a year-round standard.

As for when these products will arrive on local retail shelves, Ice Bock and RoughRiders Red Ale will be packaged and shipped once label approval is obtained from the TABC (expected by the end of February). Franconia Lager, on the other hand, will be bottled in the coming days. Initial allotments of that beer will be heading to Costco as early as next week, with deliveries to other retailers to follow thereafter.

Beyond that, be sure to follow the brewery's social media channels (Facebook, Twitter) for details on festivities related to Franconia's ninth anniversary. A celebration at the brewery is scheduled on Saturday, March 25, where Wehrmann is once again planning to serve multiple varieties of eisbock in honor of occasion.

Harvest becomes first brewpub in McKinney

Image courtesy of Harvest Seasonal Kitchen.

Just over two years after first opening its doors, Harvest Seasonal Kitchen has begun brewing beer in house at its location on the square in Historic Downtown McKinney.

Harvest, owned by Don Day and Rick Wells of Rick's Chophouse at the city's Grand Hotel, debuted in September 2014. Billed as a farm-to-table restaurant with a Texas flair, Harvest's primary mission has since been to promote community agriculture and sustainability. That approach will guide the newly-instituted brewing operations as well, which will be overseen by general manager and resident brewmaster Toby Thomason.

"Our goal is to make farmhouse-style ales, brewed in the Belgian tradition, utilizing local ingredients and sustainable practices," says Thomason. "When it came to beer and how we run our beverage program, it just makes sense. We have plenty of farmers to provide us with different grains for brewing, and plenty of farmers who will take our spent grains."

One of the project's ambitions is a prime example of how the restaurant intends to apply its local focus to making beer, as Harvest hopes to one day produce a naturally-fermented cask-aged ale made with all Texas ingredients.

"Right now we are sourcing malt from Blacklands Malt in Leander, and the barrels we are using are from local wineries and distilleries. The hops are being grown at our farm, Water Boy Farms in Lucas, which yields very little, but eventually the crop will give us enough to make an all-Texas farmhouse ale."

Locally-sourced oak barrels will be used by Harvest to age beers like Old Leathercoat, a whiskey barrel porter,
as well as a variety of naturally-fermented cask ales (Image credit: Harvest Seasonal Kitchen). 

Sourcing local will also involve fermenting with naturally-occurring yeast strains, which along with the use of varying seasonal ingredients suggests patrons can expect to experience something different each time they step through the restaurant's door.

"We are brewing on a small-batch system, with a maximum output of 50 gallons," says Thomason. "Doing small batches will allow us to experiment with blends and aggressive yeast strains that we otherwise would not be able to use. Over time, we will develop standard recipes, but for the most part we are going to let the native yeast strains take over. On top of that, we plan to use whatever ingredients are in season, both on our organic farm and from other farmers in the area, to create something we feel is unique."

Along those lines, a few of the beers currently in development at Harvest include a honey and juniper ale (brewed with honey from the farm), and a sour IPA that will rest in tequila barrels prior to being reactivated with prickly pear.

Up first, though, will be a beer named for James Webb Throckmorton, a former Texas governor and U.S. Congressman. Old Leathercoat, which recalls a nickname given to Throckmorton by Indians he negotiated with on the frontier, is a barrel-aged porter set to be refermented with orange peel and Luxardo cherries.

As for when Old Leathercoat will available, it's all a matter of maturation, so keep an eye on the restaurant's Facebook page for updates as to when the first batch will be released. In addition, stay tuned for details on collaborations Harvest has in the works with its McKinney counterparts, Franconia Brewing Co. and Tupps Brewery.

Champagne Ale a final toast to Franconia's World Tour

Image courtesy of Franconia Brewing Co.

Representing the final stop on the brewery's 2016 World Tour, this week Franconia Brewing Co. of McKinney will bottle and release its Champagne Ale (~7% ABV).

Now, whether you realize it or not, that statement actually contains two bits of news. That's because the World Tour series was originally supposed to consist of four beers (including English Stout, Belgium Ale and another), but owner Dennis Wehrmann says there's been a slight change of plans.

"We're going to close out the World Tour with Champagne Ale," said Wehrmann. "The Baltic Porter, which was originally going to be the final World Tour beer, is now becoming our regular winter seasonal."

That means Winter Wheat, Franconia's original winter offering, will enter into hibernation for the time being.

Graphics for Franconia Baltic Porter will still feature the design intended for the World Tour line, with the
"Seasonal" designation replacing that of the "World Tour 2016" along the top of the circular logo (Franconia Brewing Co.).

As for Champagne Ale, Wehrmann says the brewery employed the same recipe it used when the beer first debuted as one of five brews released in association with Franconia's fifth anniversary in 2013. Essentially a take on a bière brut, Champagne Ale is brewed with a wheat beer base that's then fermented with French champagne yeast.

Speaking of the 2013 vintage, over the past three years you may have noticed parts of the original batch appear occasionally as a festival offering. In fact, one of the last remaining kegs from 2013 tapped as recently as the 2016 Big Texas Beer Fest.

The implication there is that Champagne Ale is a beer that's expected to age well. Fresh out of the tank the beer features upfront elements of pineapple, passion fruit and other tropicals, with a hint of tartness coming out in a finish that's dry and slightly vinous. Yet, if the 2013 edition is any indication, this beer will grow even more complex over time.

"Champagne Ale will be highly carbonated, and with a little of the inactive yeast in there, this beer is perfect for aging," stated Wehrmann. "After two years, more tartness will develop and it will become even more wine-like."

Look for Champagne Ale to be offered on draft and in four-packs of 12-ounce bottles. A series of launch events is also expected to occur, with special World Tour glassware to be offered at select locations.

Belgium the next stop on Franconia's World Tour

Image courtesy of Franconia brewing Co. (click to enlarge).

With the eminently drinkable English Stout preparing to wind up its run as the inaugural offering in the brewery's new World Tour Series, Franconia Brewing Co. is readying the release of what will be the next stop on its journey to explore different brewing traditions from around the globe.

For Belgium Ale (6.2% ABV), brewery owner Dennis Wehrmann left it to head brewer Cam Horn to develop a recipe inspired by the brewing traditions of Belgium, a country that lies to the west of Wehrmann's homeland in Germany. And it seems a natural choice, considering that both countries are home to a brewing heritage that dates back hundreds of years.

When it comes to making beer, though, the brewing traditions of the two countries couldn't be more different. Take the whole idea of the Reinheitsgebot, for example. Otherwise know at the German Beer Purity Law, the original version of the law limited the ingredients that could be used in the production of beer to barley, hops, water and (later) yeast. In other words, things one might find infused in a Belgian beer, like fruits, spices or even candi sugar, would not be things one would include in a traditional German beer recipe.

Some might say this puts a strain on creativity when operating within the confines of the Reinheitsgebot, but ask Wehrmann what he thinks about that and you'll get a response along the lines of, "Well, the last time I looked there wasn't just one type of malt...one variety of hop...or one strain of yeast." Indeed, outside of a couple of notable exceptions (remember the brewery's Oatmeal Stout?), Franconia has always found ways to find flavor within the four basic beer ingredients. It's that approach that has guided the brewery throughout its existence, and that's was has guided it once again in the creation of Belgium Ale.

Brewed with a mix of pale and pils malt, a traditional yeast strain and a single hop variety, Belgium Ale is a beer I would describe as fruity and funky, with a touch of spice. The funky bit comes from the yeast, of course, while the fruit and spice comes from the hop we know now as Nuggetzilla. It gives Belgium Ale a pop of pineapple flavor, which coupled with the beer's bright effervescence makes for refreshing beer that should pair well with a warm spring day.

As for when you'll be able to get it, that all depends on TABC approval. Assuming that happens over the course of the next few days, expect Belgium Ale to appear for sale on draft and in 4-packs of 12 bottles. In the meantime, you can try the new beer at the brewery in McKinney during Franconia's regular Saturday tours.


Currently scheduled events featuring Franconia Belgium Ale:

April 9 - Frisco StrEATS Gourmet Food Truck and Music Festival, 1 p.m.
April 16 - Pint Afternoon at Old Iron Post in Sherman, 3 p.m.
April 19 - Brewery Night at Lone Star Taps & Caps in Denton/Lewisville, 5 p.m.
April 21 - Pint Night at LUCK in Dallas, 5 p.m.

Eight years and an array of eisbiers, February 27 at Franconia

Image courtesy of Franconia Brewing Co.

It all started back in the winter of 2014. That's when North Texas experienced its 20th-coldest winter on record, along the way seeing more freezes than at any other time in the past 30 years. Long-time locals might not have been thrilled with the extended cold snap, but it was something that gave Franconia Brewing Co. owner Dennis Wehrmann an idea. Drawing on his German roots, he decided to leave a couple of kegs out in the cold in an effort to create an eisbock.

Just to review, eisbocks (or ice bocks) are a German regional specialty made by exposing a beer to freezing temperatures. Since water freezes before alcohol, any ice that forms during the cool down period can be removed, leaving a beer more concentrated in both flavor and alcohol. To get a sense of what that means, just think about it like this...what would a watered-down beer (like say most anything produced by the big three) taste like if you could just take out the water?

For what would be the first Texas Ice Bock, Wehrmann and head brewer Cam Horn decided to start with Winter Wheat, Franconia's existing cold-weather seasonal. It was the logical choice, seeing as how the beer itself is a weizenbock, one of two styles (the other being a doppelbock) traditionally used as starters when making of this type of beer. Kegs were filled and left out overnight to chill, with the extraction of ice taking place the next morning. The result was a stronger, richer version of the original beer, which saw an ABV jump from 9% to somewhere in the teens.

Since then, Wehrmann and head brewer Cam Horn have gone on to produce two other varieties of eisbier. Neither would be considered traditional, since neither uses a bock recipe as the base beer, but come on...when has Franconia ever stuck to tradition (ba dum tss)?!

All jokes aside, the first of these was released in January 2015 and based off the brewery's "amazing" Tripel Dunkel. That choice was driven by a desire to produce one the strongest beers ever sold in Texas (the TABC measured the ABV at 17.02%). Another version, based off Franconia's Double IPA, was produced this past November for North Texas Beer Week. The inspiration for that one? To see what happens when you freeze craft beer's most popular style.

Of course, you may be wondering how the brewery has gone about creating its eisbiers considering that North Texas hasn't had much in the way of a cold spell since 2014. Well, thanks to modern refrigeration that hasn't been a problem. If anything, the use of technology has allowed Wehrmann and Horn to exercise more control in the process, since they can experiment with different temperatures on different batches to see how it affects the strength and flavor concentration in the finished beers.

The result of that work comes to fruition later this month, when Franconia celebrates its eighth anniversary with a party on Saturday, February 27. New batches of all three incarnations of Texas Ice Bock are expected to be served, along with the brewery's year-round beers, its Irish Red and the inaugural offering in the new World Tour series, English Stout. Food will also be available in the form of a crawfish boil provided by Backyard Bayou Co. of Fort Worth, and a beer and beef jerky pairing featuring the products of Van Cleave Dry Goods. Tickets for the event are $30, and are on sale now on Eventbrite at the following link:

https://www.eventbrite.com/e/annual-ice-bock-tapping-and-8th-anniversary-tickets-21122803875

In the meantime, just to provide a taste of what's in store for those looking to take the eisbock challenge, here are a few tasting notes from samples provided by the brewery. Cheers and remember to drink responsibly!

Ice Bock incarnations (left-to-right): Winter Wheat, Tripel Dunkel, Double IPA (Brian Brown/Beer in Big D).

Winter Wheat: Made for the first time since the original Texas Ice Bock in 2014, this new batch shows the least amount of ice-induced alteration among the three renditions. The beer is sweeter, with a little more fruit and spice than it had going in, but overall it's not a drastically different beer. Still, to provide a means for comparison in what follows, let's attach the phrase "sweet and boozy" to this particular variety.

Tripel Dunkel: Considering I referred to the 2015 batch as beer everclear, I think "boozy and boozy" is probably the right way to describe Tripel Dunkel after being iced down. While the beer's chocolate and roasted malt flavors are noticeably more intense, what's most prevalent is the presence of alcohol. There's a certain rawness to it that Horn thinks makes the beer seem like it's barrel-aged. As for other complexities that have emerged, Wehrmann noted the beer now has a more concentrated malt sugar character, while I felt like I was picking up a smoky component beyond anything I've ever noticed in the standard beer.

Double IPA: In almost perfect contrast to the flavor profile of the Winter Wheat version, the phrase that best fits Double IPA Ice Bock is "bitter and boozy." In a world that's gone from single, to double, to now triple IPAs, this beer might qualify as something along the lines of a quintuple. Still, even with its burly build, strangely enough the beer comes across a little bit like a fresh hop IPA. Though, that's not because the beer seems brighter, but more how the earthy and resinous hop notes are nudged firmly into the foreground.

Related: Franconia gets left out in the cold, Franconia Ice Bock is back

Franconia to embark on 2016 World Tour

World Tour regalia will appear on 4-pack carriers (Franconia Brewing Company).

Every once in a while, Franconia Brewing Co. owner Dennis Wehrmann decides it's time to do something different. It happened in 2013, when he and head brewer Cam Horn sidestepped the brewery's German roots in creating a set of beers in honor of Franconia's fifth anniversary, and it'll happen again in 2016 when the brewery launches a new series of brews called World Tour.

As the name implies, Franconia's World Tour line will be made up of beers inspired by parts of the world outside of Germany. Considering that, you may recall that a similar thing was done with some of the aforementioned anniversary brews and, in fact, one of those (Champagne Ale) will be returning as part of World Tour's first wave of offerings.

Label graphics for English Stout (top), Champagne Ale (bottom left) and Baltic Porter (bottom right).

Intended to be released quarterly, the World Tour Series will debut in February, with subsequent releases occurring every three months for the rest of 2016 and on into the future. Each beer will be brewed on a small-batch basis, and made available for a limited time on draft and in 4-packs of 12-ounce bottles.

Artwork for the series will feature the map and colors of each country's flag. An image of what will appear on 4-pack carriers is shown at the top of the page, with images of the bottle label for English Stout and mock-ups for Champagne Ale and Baltic Porter shown above.

Commenting on his plans, Wehrmann says that the idea behind World Tour is to "show appreciation for other beers and brewing traditions from around the world." Not only that, it's also a way to "have fun and do something unexpected" while brewing beers many would consider outside of the brewery's comfort zone.

On top of World Tour, Wehrmann's 2016 outlook also includes the transition of Franconia Pils to a year-round beer. An early springtime release in the past, the recipe for Pils was altered this year to include the new Lemondrop hop variety. That change will remain in place going forward, with fresh bottles of the beer to begin appearing on shelves in January (expect a new spring seasonal to appear in 2017).


Tentative 2016 release schedule for Franconia's World Tour series:

February: English Stout.
May: Belgian Ale (Belgian-style pale ale brewed with Nuggetzilla hops).
August: Champagne Ale (originally brewed in 2013 as part of the brewery's fifth anniversary series).
November: Baltic Porter.

Nuggetzilla and a new eisbier in the Haus, Nov. 12 at Franconia

Image credit: Franconia Brewing Company (click to enlarge).

Considering it was named Sportsradio 1310 The Ticket's official beer of North Texas Beer Week in 2014, it's no surprise to learn that Franconia Brewing Co. of McKinney is bringing back Bordeaux Tripel Dunkel in time for this year's round of festivities. What may be a surprise, however, are plans the brewery has for two additional beers it's brewing especially for the occasion.

The first is Pineapple Kölsch, a beer which takes the recipe for Franconia's year-round kölsch and adds an experimental hop known as Nuggetzilla. According to founder Dennis Wehrmann, the brewery whipped up a test batch a few weeks back and tapped it by surprise during a Saturday tour. "We only had enough to fill a single keg," says Wehrmann, "but everyone loved it and it didn't last the day." Judging by a separate test batch I sampled based on Franconia Amber, Nuggetzilla should add a distinctive pineapple tone to the beer, along with a strong resiny element and some bitterness. These latter characteristics are the result of the hop's high oil and alpha acid content (15-17%).

Nuggets of Nuggetzilla (Brian Brown / Beer in Big D).

Regarding the other new beer, an eisbier to be called IPA Ice Bock is in the works as well. Wehrmann says he and head brewer Cam Horn haven't made this particular beer before, but it will be done in a similar manner to previous versions created using Winter Wheat and Tripel Dunkel. Like those beers, after Franconia Double IPA spends time in the deep freeze, the ice crystals will be removed leaving a beer more concentrated in both flavor and aroma. Less water means the finished beer will have more alcohol as well, likely at or above 10% based on the value of the brewery's standard DIPA.

Both beers will be tapped, along with Bordeaux Tripel Dunkel, during the annual Open Haus Franconia hosts as a part of North Texas Beer Week. Happening Thursday, November 12 from 6-9 p.m., the event will feature food trucks, a live bottling line run and an appearance by Donnie Nelson, the general manager and president of basketball operations for the Dallas Mavericks.

Bordeaux Tripel Dunkel will also be available throughout North Texas Beer Week during events going on at the following locations:

Saturday, November 7:

• Dallas Untapped Festival at Dallas Fair Park, 2:30 p.m. (click here for tickets).
• Kelly's at the Village in Allen, 6 p.m.

Tuesday November 10:

• Cold Beer Company in Dallas, 6 p.m.
• Ginger Man Lakewood/Plano/Southlake, 6 p.m.

Wednesday, November 11:

• Fillmore Pub in Plano, 6 p.m.
• Ginger Man Dallas/Fort Worth, 6 p.m.

Friday, November 13.

• Brewer's Ball in the Dallas Renaissance Hotel, 7 p.m. (click here for tickets).

Click to enlarge menu.

Other items of note:

• Franconia is the second-to-last stop of the 2015 Brew HaHa Comedy Series. The event occurs on Friday, November 6 at 7 p.m. (click here for tickets).
• The brewery has partnered with Kent Rathbun for a beer dinner at Hickory in Plano on Wednesday, November 11 at 6:30 p.m. See the image to the right for a rundown of the menu and call 972-712-0777 to make reservations. Note that beer pairings (not listed) will feature Franconia's regular lineup: Amber, Dunkel, Kölsch, Lager and Fallin' Bock.

Cheers!

Expanded beer menu on tap for 2015 McKinney Oktoberfest

Image credit: Historic Downtown McKinney.

Nothing says Oktoberfest in North Texas like the ceremonial tapping of a 200 year-old keg by Franconia brewmaster Dennis Wehrmann. This annual occurrence marks the opening of McKinney Oktoberfest on the city's downtown square, and this year it will be no different.

What will be different, though, is that Franconia won't be the only brand of beer being served at this year's festival. For 2015, McKinney is bringing in additional Oktoberfest offerings from breweries in Texas and Germany. Not only that, Tupps Brewery will be on hand for the first time after opening earlier this year in the host city. Along with a handful of year-round beers, Tupps will be pouring a new pumpkin-inspired seasonal called Tuppkin' Ale.

Also on the bill for this year is the Meet the Brewmaster VIP Event, featuring a meet and greet with the folks from Franconia. The cost is $35 (+ fees), which includes a t-shirt, stein, guided sampling and 15 tasting coupons (good for roughly two beers). Tickets for Meet the Brewmaster may be purchased on Eventbrite for sessions occurring on all three days of the festival.

McKinney Oktoberfest runs from Friday, September 25 to Sunday, September 27. A full list of activities can be found on the event website, but here's a rundown of the beers expected to be available:

Franconia: Kölsch, Wheat, Dunkel and Oktoberfest.
Tupps: Black Ale, Cotton Mill Gold, Tupps IPA and Tuppkin' Ale.

Oktoberfest beers:

Texas: Karbach, Real Ale and Saint Arnold.
Germany: Hofbräu, Paulaner and Spaten.

Prost!

Caramel 'meats' beer during Summer Sampler at Franconia, July 18

Image credit: Piebird Services.

Not week goes by, it seems, that there's not some sort of beer and food pairing event going on somewhere here in the Metroplex. Beer dinners, in particular, are a virtual staple in weekly event listings, with cheese pairings not following too far behind. Lately, we've even seen donuts thrown into the mix, perhaps being a sign that consumers are open to a little something different when it comes to enjoying their favorite craft beers with food.

Along those lines, three local business are coming together for an event they're calling the Summer Sampler. Born of an idea they came up with in March while participating in the NARI Home and Garden Show in Plano, the owners of Franconia Brewing Company, Local Yocal Farm to Market and Dallas Caramel Company thought consumers might enjoy their fresh, quality offerings even more if they could enjoy them together.

Happening Saturday, July 18 at 5 p.m., brewery owner Dennis Wehrmann and crew will be your hosts for the Summer Sampler to be held at Franconia in McKinney. The event will feature six sampling stations bringing together hand-cut meats, hand-crafted all natural caramels and, of course, locally-made beer. Examples of the pairings include:

Franconia Kölsch

 Beefy grass-fed hanger steak and a creamy orange caramel.

Franconia Dunkel

Krautwurst sausage and a Texas-style caramel turtle called the Armadillo.

In addition to Wehrmann, Matt Hamilton of Local Yocal and Rain McDermott of the Dallas Caramel Company will also be on hand to answer questions and provide insight into their product offerings. 

Tickets for the Summer Sampler are $40 per person (all-inclusive, no fees), and can be purchased on Eventbrite by way of the following link: https://www.eventbrite.com/e/summer-sampler-tickets-17499749221.

Franconia and Beeler Farms headline Pork & Pint Night at Ten 50 BBQ, April 9

Image credits: Ten50 BBQ, Franconia Brewing Co., Beeler's Pure Pork

Having been in the restaurant business for roughly 40 years, there probably isn't a whole lot that Larry Lavine hasn't seen when it comes to the field of food and drink. He founded Chili's back in 1975, but nowadays he's in the barbecue business as the man behind Ten 50 BBQ in Richardson.

Ten 50 opened in August 2014, something I reported on here during opening day as I offered up a quick synopsis of the new venture's craft beer offerings. Having an array of better beer, as you might imagine, is something Lavine hopes people will take notice of and see as an added feature. "We'll always be a restaurant first," he says, "but we've got twenty-four taps, which is more than a lot of similar places have, and when people come in I want them to know that they can get a good beer."

With that in mind, Ten 50 has begun taking steps in an effort to get its craft beer program a little more notice. A weekly pint night/glassware giveaway was instituted in December, which currently runs on Thursdays, starting at 4 p.m. As for what there is to drink, while Lavine admits he sells a fair number of macros, the availability of brands like Deep Ellum, Real Ale, Franconia and Rahr & Sons, insure customers have the option of pairing a pint of Texas beer with true Texas barbecue.

Along those lines, Ten 50 is hosting a special beer and barbecue event featuring brews from Franconia and meat from Beeler's Pure Pork. What will make the evening unique is the fact that the two companies have quite a few things in common. Both Franconia and Beeler Farms are built on long-standing family traditions. Franconia founder Dennis Wehrmann traces his brewing heritage to his great, great grandfather's brewery in the early 1800s, while it was Tim Beeler's great, great grandfather that started raising pigs on the family farmstead in 1846. Not only that, both men are descended from German ancestry.

Now, the companies will come together for Pork and Pint Night at Ten 50, which happens Thursday, April 9 at 7 p.m. Beeler and Franconia Brand Manager Bobby Brown will be on hand to tell the stories of each company, while attendees enjoy dinner and a flight of four Franconia beers. The meal will include slow-smoked pork, St. Louis ribs, Mac 'n Cheese, pinto beans and house-made banana pudding, with flights consisting of Franconia Amber, Wheat, Lemondrop Pilsner and Tripel Dunkel.

Cost is $25 per person and seating is limited. Call 972-234-1050 to make reservations.

Franconia Ice Bock is back, February 7

Image credit:
Franconia Brewing Company

Should you be planning to visit the Franconia Brewing Company during the first Saturday in February, you need not worry if you forget your jacket at home. Sure, there's a chance it might be cold out, but one sip of the brewery's 2015 Ice Bock might be all you need to keep you warm for hours to come.

It was one year ago when owner Dennis Wehrmann decided to take advantage some particularly cold temperatures here in the Metroplex to try his hand at creating an eisbock. For those that don't know, making an eisbock (or ice bock) involves exposing a beer to freezing temperatures long enough for the water inside it to crystallize. Once it does, you remove the ice and are left with a beer that's more concentrated in terms of both flavor and alcohol.

The 2014 edition of Ice Bock was based on Winter Wheat (a weizenbock), but this year Wehrmann and head brewer Cam Horn chose to start with their Tripple Dunkle instead (meaning this vintage is not actually a "bock"). Noting that Tripple Dunkle has a higher ABV to begin with (over 10% vs. 7% for Winter Wheat), the question then becomes whether or not the finished product has a chance to be the strongest beer ever produced in Texas. The jury is still out on that point, but samples have been sent to the Siebel Institute in order to find out.

As for how it tastes, after sampling a pre-release sample of 2015 Ice Bock, let me just say...in a word...lordy! Is there such a thing as beer Everclear? If not, maybe now there should be. Grain alcohol fills the aroma of this beer, as does a more intense impression of the chocolate and roasted malt flavors that make up Tripple Dunkle. The beer is rich, raw, a little bit gritty and warm...really warm. That may sound daunting, but I assure you your senses will adjust. The alcohol maintains a strong presence throughout the experience, but the beer becomes more drinkable with each and every sip. And, did I mention it was warm?

Ice Bock will be released Saturday, February 7 at 11 a.m., during Franconia's regular tour. Just over twenty gallons will be available, tapped from one of the brewery's 200 year old kegs. Also on the bill for that day is the new Lemondrop Pilsner. Brewed with German pilsner malt and Lemondrop hops (a variety bred partially from Cascade), it's a refreshing single malt, single hop beer with notes of melon, tea, lemongrass and a hint of finishing citrus.

It'll be a day of something light and something dark, but note that while you'll be able to get full pours of Lemondrop Pilsner, sample sizes of Ice Bock will be much smaller due to that beer's strength. An ounce or two of Ice Bock should be more than enough, though, since I'm here to tell you...a little goes a long way.