Pouring over non-alcoholic beer - navigating taste, style and authenticity: a guest post by Collin Zreet

Non-alcoholic efforts to this point have covered a range of different beer styles (Collin Zreet).

While recently taking a break from drinking alcohol, I have embraced the opportunity to explore the fast-growing realm of non-alcoholic (NA) beers.  This is an especially great time to do so, since there has been a surge of these beers being produced in the craft and macro beer markets.

After trying several different brands, styles, and production methods, it has me thinking: what makes a good (or great) NA beer?  Does it have to be “to style?”  Does it have to taste exactly like a version that contains alcohol?  Does it even have to taste good?  All of these questions have been rattling around inside my brain as I reach for more NA beers from known, unknown, local, national, and international breweries.

First and foremost, any beer has to taste good to you and your own preferences.  Too many times I hear: “It’s good for an NA beer.”  “It’s better than I thought it would be.”  So … is it a good beer then?  Or just not that bad?  Whether you are not drinking alcohol for health or personal reasons, drink what tastes right to you.  Just because someone else doesn’t like it, or someone is shunning the entire NA category, it shouldn’t shy you away from an NA beer that you might end up liking.

On a similar note, I’ve had several people tell me that Guinness 0.0 and Heineken 0.0 are the best NA beers simply because they taste exactly like the regular versions.  While I do agree that those respective NA versions taste incredibly similar to their alcohol-laden counterparts, what if you don’t prefer those beers to begin with?  Does that still make it a good NA beer?  If those are your kinds of beers, then great!  That is the best scenario:  a beer that you enjoy whether it has alcohol or not.  If not, don’t feel obligated to claim those as the best NA beers for you.  Personally, if it tastes good, I am all for it, and extra bonus points if it tastes like the version that has alcohol in it.

But does an NA beer have to be “to style?”  I can see this going a few different ways, but first let’s see how the professional guidelines define NA beer.  While the Beer Judge Certification Program (BJCP) does not list an NA category (as they cater more to homebrewers), The Great American Beer Festival, being a competition for only commercial beer, does.

From the 2023 Brewers Association Beer Style Guidelines:

• Non-alcohol (N/A) malt beverages can emulate the character of any beer style defined within these guidelines but with no or nearly no alcohol (less than 0.5% ABV). Ethyl acetate should not be present. Due to their nature, non-alcohol malt beverages will have a profile lacking the complexity and balance of flavors that beers containing alcohol will display. N/A beers should be assessed with this in mind, and should not be given negative evaluations for reasons related to the absence of alcohol.

Essentially, NA beers need to follow the guidelines for the declared base style, but the guidelines do allow for some flexibility in judging for lack of complexity and balance from the alcohol not being present.  This being said, should we hold NA beers to the same strict guideline standards as alcohol-containing beers?  Or should we allow some flexibility and lenience even outside of what the guidelines already state? 

I have yet to find an NA IPA (hazy, West Coast, or otherwise) to completely solve the issue of lack of balance and astringency that occurs when there is no alcohol present.  Some have come close, but none close enough to convince me that it is 100% possible.  The perceived sweetness of the malt and alcohol is needed to offset the bitterness of the hops.  While NA IPAs will never reach the IBUs of a standard West Coast IPA, I believe the term “IPA” here is still valid to use because it implies that the beer contained inside is going to be pale and very hop forward.  The term “IPA” has been used for less than this before in many applications, so I am totally comfortable with it.  I notice a similar imbalance with darker styles (porters, stouts), except in this case the bitterness comes more from the dark roasted grains than hops.  Lighter styles seem to be the best example so far, since they traditionally lack bitterness and don’t have to worry about balancing it out with malt sweetness.

On the reverse, I do see some breweries taking liberties with very unique and nuanced styles, trying to claim those styles attract more savvy and knowledgeable beer drinkers who are above drinking more commonly labeled styles.  A brewery may be trying to label an NA beer as a Kölsch, when some of the key characteristics of the style are missing (light bready sweet malt character, continental European hop character with moderate bitterness), when they could have easily called it a blonde or golden ale.  That being said, there are also plenty of examples of this same misappropriation within standard alcohol-containing beers as well.

So, what should one be looking for if a beer is trying to be more to style?  Here are a few things that might be different with a style being tweaked to make it NA:

• Appearance:  There should be really no change here.  Using fewer base malts, which provide most of the sugars for converting to alcohol, may lighten color, but can be easily adjusted with specialty malts that would not add any significant sugars.  Head retention may be affected by the use of less malt (and therefore head-forming proteins), but once again, specialty malts can be added in to compensate.
  

• Aroma:  Changes in malt may slightly affect the aroma, but the biggest difference here would be in yeast-driven aromas, especially fruity esters and spicy phenols that are primary.

• Flavor:  The most significant change I have noticed here is in the balance between sweetness and bitterness of the beer.  Having less malt and alcohol in these beers, the overall perceived sweetness is substantially lower, leaving a stronger perceived bitterness as well.  This can leave an overwhelming sense of dryness and astringency in the beer, especially in more hop-forward styles, like IPAs.  Bitterness from other sources, like dark roasted grains, can also lead to this imbalance.
  

• Mouthfeel:  Because malt adds body to beer, when less malt is used in general, the body tends to be a bit thinner. Also, when there is less body, more hop-forward styles can come across as astringent, meaning that they imbue a drying puckering sensation in the mouth, like sucking on a tea bag.

Taking all of these into consideration, the styles that would be best represented as an NA beer would likely be those definitely lower in overall intensity and especially lower in bitterness.  Pale lagers definitely fit this, as well as similar other styles like Kölsch and blonde ales. 

In the end, it comes down to you and your own preferences.  If you need to have NA beer for personal or health reasons, there are more options out there than ever before.  Not just the macro brewers, but now the smaller and local brewers too.  If NA beer just isn’t the same to you as their standard counterparts, that’s fine too.  Find what fits you best.

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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 Brewers Cup.  He also specializes in beer and food pairing, creating and leading over 25 beer dinners across the Dallas-Fort Worth Metroplex.

Funky Picnic closing brewpub in Fort Worth

A pour of Funny Accent, a spot-on ESB offered by Funky Picnic ( © Brian Brown/Beer in Big D).

Fort Worth will be a little less funky come the end of the month, as Funky Picnic Brewery & Café has announced it will close after nearly 5 years in business.

Founded by Samantha Glenn, Collin Zreet, Jenni Hanley and John Koch, Funky Picnic opened in June 2019. This, after the team spent a number of years building its brand by way of local homebrew competitions.

In terms of approach, Funky Picnic took the idea of being a true brewpub to heart, with its beer and food offerings getting equal billing. Everyday pairings were further enhanced by the fact that the business was the only one of its kind in the area with an Advanced Cicerone on staff (Zreet). And, while beer recipes were ever-rotating in line with consumer expectations, one could always count on a reliable pour in the form of Funny Accent, a spot-on stylistic ESB.

According to a social media post, difficulties with rising costs and other economic factors influenced the decision to close.

"Over the past year and a half...we have seen rising operating and material costs from inflation while consumer habits have shrunk back on their spending due to the current economy, leading us to sales now lower than what we saw in both 2023 and 2022. We have put everything we have (money, emotions, time) into keeping these doors open, but it no longer makes viable sense."

Funky Picnic will remain open until its final service on Saturday, April 27.

Funky Picnic launches Dry Bar Pop-Up, a mocktail experience

Mocktail offerings in The Back Room at Funky Picnic: I Know That She's Pretty (top left), Mule Love This Too (top right), Mochaccino Martini (bottom).

Over the last couple of years, it's been noted how breweries have begun to offer alternative drinks and experiences as a way to expand their customer bases. Following through on this approach seems particularly important in light of Dry January and the growing demand for alcohol-free alternatives.

As such, The Back Room at Funky Picnic Brewery & Café has launched its Dry Bar Pop-Up, bringing a refreshing twist to the world of mocktails and sober lifestyles. The Dry Bar Pop-Up will kick off this weekend, January 11-13 from 5-9 pm, and will continue to enchant guests with celebrations of liquor-free flavor on select dates throughout the month.

At the heart of the Dry Bar experience is the innovative Build-Your-Own Mocktail Bar, where patrons collaborate with skilled bartenders to craft customized drinks. From selecting glassware to choosing syrups, garnishes and more, the Build-Your-Own Mocktail Bar offers a unique and interactive journey into the art of mocktail mixology.

Funky Picnic’s Dry Bar Pop-Up also features an array of signature mocktails, including year-round favorites like Resolution Solution, a tantalizing blend of hibiscus, ginger, lemon, lime, Topo Chico, and tajin. Other standouts include I Know That She's Pretty (pink lavender syrup, lemon juice, angostura bitters & soda water), Mule Love This Too (apple butter, lime juice, ginger beer), and the Mochaccino Martini, a sober twist on the classic espresso martini.

"We are thrilled to introduce the Dry Bar Pop-Up to our community," says Samantha Glenn, co-owner of Funky Picnic. "With the rising interest in mindful drinking and Dry January, we wanted to create a space where individuals can savor exceptional mocktails and celebrate their commitment to a sober lifestyle."

While some of the signature mocktails are year-round staples available on the Funky Picnic menu, the full list of Signature Mocktails and the Build-Your-Own Mocktail Bar will only be available during select dates in January in Funky Picnic’s private event space, The Back Room (check the brewpub's website for details). Funky Picnic’s full food, beer, and cocktail menus will also be available, making it a perfect date night to keep resolutions going strong.

Funky co-founder achieves Advanced Cicerone status

Collin Zreet is one of only eight Advanced Cicerones® in Texas (Funky Picnic Brewery & Café).

Funky Picnic Brewery & Café of Fort Worth is now home to one of the highest ranked Texas-based professionals in the brewing industry's Cicerone® Certification Program.

Collin Zreet, co-founder of Funky Picnic, recently completed the requirements necessary to achieve the rank of Advanced Cicerone®. Slotting in as the program's second highest tier, the Advanced Cicerone® position requires "distinctive expertise in beer, strong sensory skills, and mastery of flavor vocabulary for both technical and consumer audiences."

Only eight individuals have attained Advanced Cicerone® status in the entire Lone Star State, with no Texans identified as Master Cicerone® - the program's top level. Averie Swanson, former head brewer at Jester King Brewery of Austin, was the state's only Master Cicerone® before leaving Texas to pursue opportunities elsewhere.

As for the significance and impact of the certification, I reached out to Zreet to get his reaction to the news and to get some thoughts on what it means to him from both a personal and professional point of view.

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Q: To begin, give readers a sense of what the Cicerone® program is all about.

CZ: Generally speaking, the Cicerone® certification program is a means for training service industry staff in all aspects of beer. Some other beer-related programs focus on individual parts: the Beer Judge Certification Program (BJCP) mostly focuses on styles and flavor perception for beer judging; formal brewing schools are just that, education on more technical brewing processes and ingredients.

The Cicerone® program focuses on five key categories: Keeping & Serving, Beer Styles, Flavor Perception (including off-flavors), Brewing Processes & Ingredients, and Beer & Food Pairing. So instead of focusing on just one corner of the industry, the Cicerone® program is a more wholistic approach.

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Q: What sort of commitment is involved in undertaking the path to become a Cicerone®?

CZ: The exam itself is not a means of education.  A syllabus of required knowledge is provided, but it is up to the examinee to find the necessary sources for studying for the exam.  The Cicerone® program does provide some resources with off-flavor kits, reading lists, social media channels, and a few online courses.

Starting with the Certified level exam, the written exam itself requires several multiple-choice and short answer questions and detailed essays covering the five key categories.  From there, a tasting exam is also administered that focuses on off-flavors and blind style identification.  The Advanced exam additionally incorporates blind flavor evaluations to the tasting exam, as well as an in-person oral questioning.

Even passing the second level Certified Cicerone® exam is an accomplishment, much less the higher ranks.  Not only does it take a lot of beer knowledge and practice to pass these exams, but it is also recognition from a highly accredited organization stating that an individual knows a certain level about beer.

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Q: So, looking at it from the business side, what are the benefits to having a Cicerone® on staff?

CZ: Any business can state that they have the best tap list or brew the best beer, but having a truly knowledgeable individual on-site that can not only talk beer, but make food pairing recommendations and troubleshoot draft systems, makes a real difference.

With the craft beer industry now more mature, and even more competition with new beer-adjacent products, having superior quality and being able to point out off-flavors is more important now than ever. With lingering economic effects from inflation and so many options in D-FW now, supporting those breweries with superior quality is paramount in sustaining the local beer scene.  The up-ending effects of COVID have forced food to become a more integral part of most breweries, whether it's an in-house kitchen or rotating food trucks.  Having beers that are approachable and pair well with a variety of food will be vital for breweries going forward.

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Q: With this background in mind, let's explore the ever-popular beer versus wine topic. Some people say Cicerones® are the Sommeliers of the beer business, a sort of parallel order of merit compared to the wine industry. What's your take?

CZ: The Sommelier certification (put on by the Court of Master Sommeliers) is probably the closest program content-wise compared to the Cicerone® program.  They are both similar in their levels of certification, with an introductory first level, followed by Certified, Advanced, and Master levels.  The Sommelier certification also focuses on wine service and tastings, in addition to the production process and history, not too far from the knowledge that the Cicerone® program requires for beer.

Higher-end restaurants and bars tend to have an in-house Certified Sommelier to select, serve, and recommend wine to patrons. The Certified Cicerone® (also Level II) is educated to the same level as the Certified Sommelier, but most seem to be enthusiasts or homebrewers.  If they are in the industry, they are more likely to be bartenders or other front of house staff, with little to no authority in buying decisions.

Cicerones® do not receive the same respect as Sommeliers, until they achieve the higher levels of the Cicerone® program. This could be because of the relative newness of the Cicerone® program, or more likely, the higher gravitas that comes with wine compared to beer.  Beer is just as complex, if not more so, as wine and should be treated with the same respect.

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Q: Obviously, you've put in the work regarding the education and training aspects of being an Advanced Cicerone®.  From a personal point of view, why did you feel it was important to pursue the certification?

CZ: Personally, I wanted to pursue the Advanced certification to push myself and my understanding of beer. Not only has it increased my own personal knowledge, but it has helped me in my role at Funky Picnic.

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Q: That naturally leads to the question of how will you put the training into practice on an everyday basis at the brewpub?

CZ: Sometimes, it’s just small things like troubleshooting a foamy beer line or deciding with our brew team whether we can substitute the latest hop products in a recipe to be more efficient.  Other more substantial practices include creating the beer and food pairings for our regular and beer dinner menus, or working with our staff on sensory quality control to ensure our beers are tasting and pouring properly.  Even deciding which beers to enter into competitions and what styles to enter has an impact.

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Q: Finally, with regards to the future, there's still another level of certification to conquer in the Master Cicerone® level. Any plans to pursue Master status?

CZ: Haha, not any time soon! From what I've heard, the two-day Master level exam is exponentially harder than even the Advanced exam. At the moment, only 22 in the world have passed the Master exam. Maybe I’ll take it eventually.

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My 2023 Big Texas tasting card

Image credits: Tupps Brewery, Ghost Eye Brewing Co., Funky Picnic Brewery & Café, Windmills,
Equal Parts Brewing, Peticolas Brewing Co., Vector Brewing, Manhattan Project Beer Co., Brewvolution.

According to my records, my last visit to the area's longest running beer festival was in 2019. Surely the plague was partially to blame, though I'm sure life probably has been getting in the way as well. In any case, it was fun to be back at it once again with other beer denizens at this weekend's Big Texas Beer Fest (BTBF).

Taking place in the familiar confines of the Fair Park Automobile Building in Dallas, the 2023 event featured 97 beverage makers serving up a variety of more than 400 craft beers, ciders and seltzers. Over 50 of the breweries in attendance hailed from North Texas, representing roughly half of the brands that serve our local industry.

Among those set up and sampling, Jester King Brewery of Austin attracted some of the largest crowds around its booth, but Delirium Brewery of Belgium established quite a presence as well. The latter brought along a large inflatable version of the pink elephant that adorns its logo, and at some point, brewery reps doled out a plethora of pink elephant hats to attendees.

Also drawing interest was a gun mount exhibit from the Battleship Texas, an attraction brought in by Altstadt Brewery of Fredericksburg and the Battleship Texas Foundation Group. The vessel itself, which fought in both World War I and World War II, is currently dry docked in Galveston while it undergoes restoration.

Getting back to festival beverages, while there were a fair number of lagers, stouts and sour beers, IPAs naturally ruled the day. By my count, there were easily more than 100 IPAs available on the festival floor. I tried exactly one, IPA Series 1 from Ghost Eye Brewing Co. of Dickinson. The beer led with a mix of citrus and tropical fruit flavors, finishing with a welcome pithy bitterness.

And while we're on the subject, if you've ever had doubts about IPA's dominance as craft beer's most popular style, let me tell you about the BTBF booth occupied by Shiner.  The little brewery known for its lagers had a trio of IPAs in the offing when I surveyed their selection, and nothing else. All ales and not a drop of that ubiquitous dark lager? Talk about stepping outside the "bocks."

As for other festival favorites, I direct you to the summaries below. It should be noted that I mostly stuck to beers of lower strength, though I did enjoy a dose of Enriched Plutonium - a rum barrel-aged version of Plutonium 239 from Manhattan Project Beer Co. of Dallas. 

Oh, and as always...selections are new to the market, or at least new to me.

Cheers!

Rice is nice

I kicked things off with a pour of Kaizen, a Japanese rice lager from Equal Parts Brewing of Houston. Let's just say this was a light, refreshing and easily crushable quaff.


Keeping your wits about you

I recommend keeping six wits about you, to be exact...as in keeping on hand a sixer of Day Pass from Tupps Brewery of McKinney. The company's newest offering is a stylistic Belgian witbier, and just the kind of beer I could drink all day.


Amber waves

Once upon a time, nearly every brewery made an amber beer of some sort. Right now, there are two ambers of note in North Texas. One is Sonidero, a smooth and malty amber lager from Windmills of The Colony. That beer won a gold medal at the 2022 Great American Beer Festival. Another is Amberversary, a nicely-balanced amber ale with a hint of hop happiness from Vector Brewing of Dallas. Wait, what year is it again?

Woodruff is the way

Got Berliner weisse? Get German woodruff (it's a plant). That is, if you like beer descriptors like sweet and sour, floral and funky. Berliners weren't on my radar going into BTBF, but Eclectus from Peticolas Brewing Co. of Dallas, with a shot of woodruff syrup, ended up being one of the more enjoyable pours of the day.

More smoked beers please, 'twould appease

Smoked beers are one of my favorite styles. Couple that with a beer name referencing the guttural growl of one's favorite musician, along with a recipe using malt smoked on the grounds of the historic Kreische brewery site in La Grange, and well, you've got my attention. Coming from Funky Picnic Brewery & Café of Fort Worth, A Haw-Haw-Haw-Haw in Billy Gibbons' Voice is a smoked helles with pecans. And yeah, it's fine, if you've got the time...

Funky Picnic reveals winners from their Smoke ‘Em Out Homebrew Competition

Image courtesy of Funky Picnic Brewery & Café.

Funky Picnic Brewery & Café has announced the winners from its inaugural Smoke ‘Em Out Homebrew Competition. Announced in July, the first-of-its-kind event was a collaboration between Funky Picnic and TexMalt, a fellow Funkytown firm that specializes in the production of locally-malted grains.

Area homebrewers submitted 24 beers to the competition, with entries ranging from traditional rauchbiers to smoky sour concoctions. Recipes were designed around a quantity of smoked San Jacinto 2-Row Heritage Malt, supplied by TexMalt.

A panel of eight judges, consisting of homebrewers, maltsters, general smoke beer enthusiasts and professional brewers from across Dallas-Fort Worth, narrowed those entries down to the top three. Winning beers, along with a Brewer's Choice selection are listed below. The Brewer's Choice honoree will brew the winning recipe at Funky Picnic, who will then release the beer in their taproom on a future date.

1st Place: Smoked English Porter, John Skelton.
2nd Place:  Smoked Irish Red Ale, Big Country Homebrewers Association.
3rd Place:  Juniper Berry Mixed-Fermentation Smoke Beer, Joshua Hayes.

Brewer's Choice: Smoked Irish Red Ale, Big Country Homebrewers Association.

Cheers and congratulations to all!

Funky Picnic unveils speakeasy vibe in The Back Room

Images courtesy of Funky Picnic Brewery & Café.

Funky Picnic Brewery & Café of Fort Worth has taken steps to expand its offerings and customer base, as the company has built upon its existing restaurant with a new speakeasy bar and pizza kitchen branded as The Back Room at Funky Picnic.

Joining the busy nightlife scene in the city's Near Southside and South Main Village neighborhoods, The Back Room is an adults-only lounge specializing in craft cocktails and beer. Located directly next door to the original brewpub, The Back Room will feature Funky Picnic's house brews as well as shareable bottles of Lambic and mixed fermentation beers from breweries around the world.

“When the opportunity to expand into a connecting space became available, we wanted to focus on creating a unique, yet complimentary experience for our Funky Picnic customers,” says co-founder and general manager Samantha Glenn. “This led us to creating The Back Room with a more sophisticated speakeasy vibe, along with later operating hours for the 21 and older crowd.”

Funky Picnic has also unveiled new menu options from Chef Josh Rangel and Sous Chef Parker Gordon, including specialty pizzas and Back Room-exclusive appetizers. The new 10” pizzas, available in both the restaurant and speakeasy space, range from a classic Margherita to a Steak Pizza featuring an olive oil base, bleu cheese, mozzarella, grilled steak, mixed greens, and a balsamic drizzle.

“The Back Room will be an intimate space within the overall Funky Picnic concept where we can focus more on unique and experimental beer and cocktail experiences,” says co-founder and Certified Cicerone Collin Zreet. “In addition to limited single keg releases from head brewer Michael Harper, The Back Room will be the only place in Fort Worth to enjoy authentic Belgian Lambic on-site, alongside other mixed fermentation beers from breweries like Jester King Brewery in Austin to give customers a unique and enjoyable new experience at Funky Picnic.”

The Back Room opens Friday, September 23rd at 3p.m., with regular operating hours going forward set for Friday - Sunday from 3- 11 p.m.

Funky Picnic to host Smoke ‘Em Out Homebrew Competition

Image courtesy of Funky Picnic Brewery & Café.

Calling attention to a relative rarity among specialty beers, Fort Worth-based neighbors Funky Picnic Brewery & Café and TexMalt have teamed up to create a first-of-its-kind all smoked beer competition.

Naturally, this unique event will highlight all things smoky, including traditional smoked beer styles like rauchbier and lichtenhainer, but it also will allow participants to get creative with open-ended freestyle categories. Entrants will receive up to 5 lbs. of smoked San Jacinto 2-Row Heritage Malt from TexMalt to design their recipes around.

The goal, of course, is to create a well-made smoked beer, exhibiting a balance of beer and smoke. Competition entries should have enough smoke to enjoy the subtle nuances in the flavor and aroma of the wood used, yet be light enough in this regard to tell that there is a beer behind all that smoke.

Online registration is open now through August 28th. Entries will be judged by experienced brewers, beer judges, maltsters, and all-around smoked beer enthusiasts. Winners will be selected for 1st, 2nd, and 3rd place awards based on technical style categories, as well as a Brewer’s Choice award that will be brewed at Funky Picnic and placed on the tap wall.

For more information, or to throw your own hat into the smoke ring (if you will), visit the official competition website at: https://www.funkypicnicbrewery.com/smoke-em-out-homebrew.

Funky Picnic pairs with Chef Victor Villarreal for beachy beer dinner

Chef Josh Rangel (left) and Sous Chef Parker Gordon (right) of Funky Picnic are partnering with Chef Victor Villarreal (center) for the brewpub's La Playa Beer Dinner. The culinary team worked with head brewer Michael Harper to pair the flavors of the beer and food (Funky Picnic Brewery & Café).

Funky Picnic Brewery & Café of Fort Worth will present its first beer and food pairing of the new year on Monday, January 24. The brewpub's La Playa Beer Dinner is set to feature five seafood and beer pairings curated by Chef Victor Villarreal of La Onda restaurant, and Chef Josh Rangel of Funky Picnic.

"One of the unique things that sets Funky Picnic apart is that we are the only restaurant in Fort Worth with a Certified Cicerone on staff, as co-owner Collin Zreet has been professionally trained in the art of pairing beer and food,” says Chef Rangel. “This is a similar certification to the Sommelier program in the wine world, and makes for a unique dining experience as we walk you through the flavor pairings of each course.”'

Each Funky Picnic beer dinner debuts a brand new beer created by head brewer, Michael Harper, specifically for the meal at hand. Harper works with the kitchen team on creating a unique brew that reflects the flavors and theme of the beer dinner. For this round, Harper and Chef Villarreal created a citrus farmhouse saison to pair with the cured salmon gravlax course.

“Chef Villarreal and I quickly hit it off and got excited about the idea of using charred citrus in a crisp and easy-drinking beer,” says Harper. “This farmhouse saison is very light-bodied with a huge pop of citrus and just enough malt body to keep things interesting, and will pair well with nearly any seafood dish.”

The La Playa Beer Dinner also includes ceviche salad paired with a citrus pilsner, and mango ice cream topped with short bread crumble and bowfin caviar paired with Funky Picnic’s latest Hazy IPA. Click here to see the complete menu and to reserve your seats for this culinary event (tickets are $90pp all-inclusive, or $70pp for just the food portion).

As for other gatherings Funky Picnic has planned, a Brewing Up Love Beer Dinner is on the calendar for February 14-15, followed by a Vegan Beer Dinner with Blue Zones Fort Worth on March 28.

Funky Picnic bands together with Midlake for music-inspired beer

Image courtesy of Funky Picnic Brewery & Café.

Funky Picnic Brewery & Café of Fort Worth has announced the release of a new beer brewed in concert with Denton-based band Midlake. Courage & Pillars, an imperial Berliner weisse made with blueberry and cardamom, will be on tap Friday, November 26, in both the Funky Picnic taproom and at Tulips FTW, the venue where Midlake will play that evening.

Head Brewer Michael Harper has been a huge Midlake fan for years and he approached the band about a collaboration beer to coincide with their concert dates in Fort Worth. The band has a new album coming out March 18, 2022 featuring the song “Bethel Woods,” and the beer is inspired by that song.

Image courtesy of Funky Picnic Brewery & Café.

“The track itself is named after the area where Woodstock was held [in New York], so we looked at what fruits are available in Bethel Woods this time of year and landed on blueberry,” says Harper. “The drums on the track are so crispy and so warm, so we needed something to balance out the sweet and tart of the blueberry, so we landed on cardamom.” 

Image courtesy of Midlake.

Harper describes Courage & Pillars as a beer to be savored, but easy drinking all the same, kind of like Midlake. He says the cardamom spice meets you first with warm and green earthiness, then soft and tart blueberry enters to round out the glass.

Enjoy Courage & Pillars on tap at Funky Picnic this weekend, or even better at Tulips FTW while listening to Midlake live in concert on November 26. Admission to the show is $15pp (click here to purchase tickets).

Funky Picnic's food menu just got funkier

Clockwise from left: I'm Chicken You Out, TABC Sandwich, Mussels From Brussels (Funky Picnic Brewery & Café).

Starting today, Funky Picnic Brewery & Café of Fort Worth is featuring an expanded food menu from Chef Josh Rangel and his culinary team.

With the revamp, Funky Picnic has added up-scale appetizers and dinner entrees to the brewpub's already popular selection of sandwiches and burgers, while also bringing a renewed focus to beer pairing suggestions. Each item on the menu is paired with Funky Picnic beers brewed in-house by Head Brewer Michael Harper.

“These new menu items really allow us to better showcase the culinary skills of our incredible kitchen team while keeping the most popular sandwiches and burgers that our customers have come to love,” says co-founder Samantha Glenn. “Our team really focused on entrees that would pair well with our Funky Picnic beers, whether it is using the beer in the cooking process or having a pint alongside your meal.”

The menu includes healthier and heartier entrees like I’m Chicken You Out, a roasted lemon garlic half-bird, and the Mussels From Brussels beer-steamed mussels. Both are said to pair perfectly with Funky Picnic's Belgian tripel, The Child Must Not Be An Obstacle.

Several new vegetarian options, such as the Blueberry Flatbread and Roasted Cauliflower, were added to the appetizer menu, along with non-vegetarian options like the Bacon Bourbon Meatballs that debuted at the 2021 Fort Worth Food and Wine Festival last weekend.

As for those wondering about the fate of some familiar favorites, Funky Picnic classics such as the massive TABC turkey sandwich, the wildly popular Cluck Norris fried chicken sandwich, and the pimento cheese-topped Funky Burger will remain on the menu.

Try these new creations at Funky Picnic today, or anytime during regular business hours. The brewpub is open six days a week, with service Tuesday-Saturday from 11 a.m. - 10 p.m., and Sunday from 11 a.m. - 8 p.m.

Texas craft breweries team up for Liquid Bake Sale

Image courtesy of Texas Craft Brewers Guild.

This spring, over 25 Texas breweries are joining forces to throw an old school community bake sale in support of the Texas Craft Brewers Guild (TCBG). Only, instead of baking up brownies and lemon bars, they’re brewing handcrafted beers with a foundation of Texas-grown malt, and releasing them from their taprooms across the state.

The collaboration comes after an immensely challenging year for Texas craft brewers, including for the TCBG, which works to advance the brewing industry through advocacy and education. The 501(c)(6) non-profit trade association relies heavily on in-person events like the annual Texas Craft Brewers Festival, which pivoted to a smaller virtual experience in 2020. Purchasing a Liquid Bake Sale beer is a way beer enthusiasts can patronize a local brewery and help support the TCBG’s mission.

“Sometimes we feel like the PTA for breweries, but in the best way possible," says Charles Vallhonrat, executive director of the TCBG. “When the idea came up to throw a fundraiser for the Texas Craft Brewers Guild, a bake sale seemed like a natural thing to do. When we found out we could partner with our friends at TexMalt, we knew for certain it was something we had to do. We simply couldn’t pass up the opportunity to feature Texas-grown malt in some of the most creative ways possible with breweries across the state, while at the same time ensuring the on-going operations of the non-profit trade association that advocates, educates, and promotes Texas craft breweries.”

Liquid Bake Sale beers are not limited to a single recipe or specific style. From pastry stouts, to double IPAs, to farmhouse saisons, each brewery’s creation will showcase Texas-grown malt from Fort Worth-based TexMalt in a different, unique way.

“We cannot tell you how excited we are to see our malt in the hands of so many talented Texas Brewers!” says Chase Leftwich, co-founder of TexMalt. “The Liquid Bake Sale collaboration left the door wide open for creativity at the participating breweries, and the crew here at TexMalt are dying to try the different variations!” 

Breweries began brewing their Liquid Bake Sale beers in early March. Locals joining the effort include Funky Picnic Brewery & Café and Wild Acre Brewing Co. of Fort Worth, as well as Vector Brewing of Dallas. Funky Picnic's variation, Apple Cobbler Golden Pastry Stout, is available now, while details on offerings from Wild Acre and Vector Brewing are pending.

Liquid Bake Sale beers will be released in bottles and cans featuring retro, bake sale-inspired label art from Austin-based designer Lauren Dickens. For those looking to further support the initiative, Liquid Bake Sale T-shirts and stickers are also available in the TCBG’s online store.

To learn more about Liquid Bake Sale, visit https://texascraftbrewersguild.org/liquidbakesale.

Funky Picnic goes big with Greg's Big Honey Lager

Image: © Brian Brown/Beer in Big D.

Funky Picnic Brewery & Café represents the latest entity to access the rolodex of recipes created by local homebrewer Greg Etzel, with the Fort Worth brewpub set to tap its contribution to the series of beers honoring his memory later this week.

Greg's Big Honey Lager, an imperial honey lager boasting an ABV of 11%, will debut at Funky Picnic this Thursday, June 25. Like previous memorial beers, proceeds from sales will benefit charities chosen by the Etzel family, including ACH Child & Family Services, Direct Relief (Covid-19 Relief), Team Conner Childhood Cancer Foundation and Texas Parks & Wildlife Foundation.

"We decided to pick the honey lager because it allowed us to brew a unique and big beer, much like Greg himself," says Collin Zreet, co-founder of Funky Picnic.

According to Zreet, those at the brewpub had never tried the beer, so they relied on the recommendation of friend, fellow homebrewer and organizer of the tribute series, Nigel Curtis. And, it seems everyone is pleased with the choice, considering Funky Picnic plans to enter Greg's Big Honey Lager in the National Honey Board's 2020 Honey Beer Competition.

As for how Funky Picnic approached its interpretation of the recipe, the commercial description for Greg's Big Honey Lager says it all:

"A tribute to Greg. His recipe, his idea, we just tried to do it justice. An 11% lager with generous amounts of honey and citrus aroma, and a clean, sharp finish.

"Drink it for Greg."

A-tisket, a-tasket, a 15-beer basket: Funky Picnic now open in Fort Worth

Funny Accent, an English ESB, is one of many classic styles
on tap at Funky Picnic (Photo: © Brian Brown/Beer in Big D).

Currently in the midst of a soft opening event, Funky Picnic Brewery & Café is now serving up its brand of beer and bites in the Near Southside neighborhood of Fort Worth.

The first day of operations was on Wednesday, June 26, but judging by the full house seated at the brewpub on Saturday, many are getting their first taste of what Funky Picnic has to offer this weekend. Naturally, house-made beer and food are the main attractions, but Funky Picnic's location on Bryan Ave. has an added benefit.

Indeed, one aspect many will find appealing is Funky Picnic's proximity to three other breweries: Rahr & Sons Brewing Co., HopFusion Ale Works and The Collective Brewing Project. Couple that with its full-service food aspect, and Funky Picnic could well be viewed as ground zero for a Fort Worth family beer gathering. Imagine fueling up at Funky Picnic prior to spending the day on a self-guided tour of its brewery brethren.

A family-friendly lounge just off the front entrance of Funky Picnic is stocked with a variety of toys, book and games (left).
Fermenters in the brewhouse feature names of former Texas Rangers like Nolan 'Ryan', 'Pudge' Rodriquez and Rusty 'Greer' (right).
(Photos: © Brian Brown/Beer in Big D, click images to enlarge).

Of course, you'll want to have a beer at Funky Picnic first, where upwards of 15 rotating selections will be on tap once the brewpub is at full capacity. Expect a mix of classic and creative styles to be the norm, with tasters, half-pours and full pints being available.

Should you go the taster route, choose a standard flight of four or, better yet, opt for "The Whole Picnic." The latter is appropriately served in a 15-slot wooden taster tray fashioned in the shape of a picnic basket. This accoutrement, like other wood furnishings found at Funky Picnic, was crafted by a Forth Worth design and woodworking company called Brother Sister Design.

As for what's on tap at the moment, spot-on standards include Vibes (German kölsch-style lager), You Wanted a Wit (Belgian witbier) and Funny Accent (English ESB). Though, if you're looking for something slightly more whimsical, you can't go wrong with the tasty Belgian Waffle (Belgian tripel with maple syrup).

Still to come, head brewer Michael Harper has a pilsner and a Mexican-style lager on deck, and he's also working to restock two IPAs that sold out early on. From there, new recipes will appear as Funky Picnic preps its portfolio for grand opening festivities on July 20.

Funky Picnic set to open in Fort Worth, June 26

Image credit: Funky Picnic Brewery & Café.

Initial batches are underway and a date has been set at Funky Picnic Brewery & Café, as the company prepares to open its doors in the Near Southside neighborhood of Fort Worth.

A labor of love for homebrewers turned co-founders Samantha Glenn, Collin Zreet, Jenni Hanley and John Koch, the project has been in the works since the group first came together as The Fort Brewing Co. prior to 2014. Now realized as Funky Picnic Brewery & Café, what they've developed is a beer and food destination "built upon a shared love of beer, bread and the great outdoors."

On the brewery side, Funky Picnic promises to offer "craft beer for every taste." Led by Michael Harper (formerly of Oak Highlands Brewery and Texas Ale Project), the company's portfolio will mix classic styles with creative and unexpected combinations. Recipes will range from a crisp, refreshing pilsner, to a saison-tripel hybrid brewed with prickly pear cactus, agave nectar and pink peppercorns.

Regarding the culinary aspect, Chef Josh Rangel will serve artisan sandwiches, along with a selection of appetizers, salads and desserts (vegan options will also be available). Naturally, customers can expect beer to be incorporated into many menu items, some of which include beer cheese fondue, beer bacon jam, and house-made pickles dilled in pale ale.

As for when this all comes together, Funky Picnic will debut its spot at 401 Bryan Ave., Suite 117, on Wednesday, June 26. Following that, look for an official grand opening event to take place in July.

North Texas Craft Beer Conspectus - January 29, 2019 edition

Representing just the sort of news that's expected in the Conspectus, this round of updates includes items on new beers, new and future breweries, and international recognition for a local brand.

Cheers!


Bluffview Growler now brewing in Dallas

Adding its name to the roster of active North Texas brewing operations, Bluffview Growler introduced its first house brew during the pub's second anniversary party in mid-January. Billed as Bluffview's Unfiltered Pale Ale, the small-batch beer was an American-style pale ale that finished out with an ABV of 7.0%. Available for a limited time, it tapped out shortly after the celebration.


Lakewood releases 2019 production calendar

Lakewood Brewing Co. of Garland has revealed its 2019 production plans, with a number of notable changes in store for the coming year. In addition to a new Small Batch Series and special Barrel Works selections, the brewery will introduce a new year-round beer called Lemonale and a new Seduction Series offering in the form of Salted Caramel Temptress. As for beers not making the cut, Dry-Hopped Zomer Pils and Till & Toil will not be included in the 2019 seasonal lineup. Details on that and more can be found by clicking here.


BlackMan Brewing honored at Pura Vida Indie International Beer Cup

Gypsy Brewer Barret Tillman has landed multiple awards from the 2019 Pura Vida Indie International Beer Cup. Tillman was recognized for Smoking Lit, a collaborative effort between his BlackMan Brewing label and Treintaycinco - Fabrica de Cervezas of Costa Rica. The beer, a lichtenhainer by design, was named Best Beer from Costa Rica, Best Beer from Central America, and Best Beer of the Cup.


Two future brewing companies obtain TABC approval

Earlier this month, the Texas Alcoholic Beverage Commission (TABC) issued permits for Toasty Bros. of Denton and Funky Picnic Brewery & Café of Fort Worth.

Toasty Bros. is set to begin brewing this month under an alternating proprietorship with Hop & Sting at Grapevine Craft Brewery. The first beer to hit the fermenter will be a double stout called Damage Dealer, which looks to debut in March.

Funky Picnic is currently under construction in the Near Southside neighborhood of Fort Worth, with current targets eyeing late spring for an opening date.

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Image credits (top-to-bottom): Bluffview Growler, Lakewood Brewing Co., Pura Vida Indie International Beer Cup, Toasty Bros., Funky Picnic Brewery & Café.

Funky Picnic joining Fort Worth's Near Southside neighborhood

Image credit: Funky Picnic Brewery & Café

With four breweries already in its midst and one just outside its boundary, the Near Southside area of Fort Worth easily fits the description of a craft beer destination. The district's appeal will only get greater come next year, though, with the arrival of yet another addition in the form of Funky Picnic Brewery & Café.

Stalwarts of the North Texas homebrewing scene over the last few years (having competed and won awards at Brew Riot and Martin House Brewing Co.'s Riverside Shootout), Funky Picnic is a collaborative effort between Samantha Glenn, Collin Zreet, Jenni Hanley and John Koch. The quartet was originally known as The Fort Brewing Co., but an existing trademark forced a name change before the founders could push forward with the project.

Now set to be established in Near Southside, Funky Picnic will be nestled near three of its neighbors once it opens the doors at 401 Bryan Ave. HopFusion Ale Works, The Collective Brewing Project and Rahr & Sons Brewing Co. are all within walking distance of the aspiring brewpub's location, while Fort Brewery & Pizza and Wild Acre Brewing Co. are just over a mile away.

Regarding the space itself, Funky Picnic will occupy the southern end of the structure on Bryan Ave., giving them more than 4,000 square feet of usable space to work with. That allotment will be divided between production area (anchored by a seven-barrel brewhouse) and a café, with the latter featuring a full menu allowing patrons to partake in a casual meal while enjoying their beer.

As far as timelines go, permitting and construction on the site are the first items on the group's agenda. Should all go as planned, North Texans should expect to see Funky Picnic debut in the spring of 2019.

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For more on Funky Picnic, follow the brewpub on Facebook, or visit its website at www.funkypicnicbrewery.com.