Beersgiving, Pink Boots hosting Learn to Homebrew Day event, November 7

Image credits: Beersgiving, Dallas-Fort Worth Girls Pint Out, Pink Boots Society - NTX Chapter, North Texas Beer Week.

In association with the American Homebrewers Association's annual effort to "promote the most rewarding, and delicious activity of all time - homebrewing," Beersgiving and Pink Boots Society - NTX Chapter will host a Learn to Homebrew Day event during North Texas Beer Week on Saturday, November 7.

Set to be held at Kido Family Ranch in Grandview, Texas, the festivities are billed as an opportunity to bring professional mentors together with budding homebrewers to increase diversity throughout S.T.E.M careers in brewing. Multiple fermentation workshops will be held for educational dives into beer, cider, mead, kombucha and wine. Guests will have the opportunity to purchase mini-fermentation kits to take home, where they will be able to complete the fermentation process and enjoy their handmade spirits responsibly.

Additional partnerships with North Texas Beer Week and Dallas-Fort Worth Girls Pint Out, will provide coverage at the local and national level. In addition, a virtual get together entitled 'Beersgiving: Barrel-Aged Conversations' will feature a question and answer session with industry professionals providing mentorship for those seeking to enter the industry.

Learn to Homebrew Day is open to the public, and anyone with curiosities about homebrewing or the craft beer industry is invited to attend. More information, as well a link to purchase tickets for the event, may be found on the official website, beersgiving.info/learntohomebrew.

Learn to Homebrew Day
Saturday, November 7, 2020
10:00 AM: Mill & Mash In
Grandview, TX 76050

Assessing the early impact of beer to go

Image credits: Peticolas Brewing Co., Tupps Brewery.

At 10 a.m. on Sunday, September 1, a new era began in Texas as manufacturing breweries began selling beer to go for the first time. The right to do so was granted by a new law passed during the 2019 legislative session, this occurring after over a decade of lobbying efforts by industry representatives.

More than 25 breweries in North Texas were affected by the change, which promises to provide an additional revenue stream for these small businesses. The creation of new jobs was also anticipated, something evidenced by the expansion of taproom hours at some North Texas breweries.

As for the initial impact of beer to go, anticipation was high at places like Peticolas Brewing Co. in Dallas, where founder Michael Peticolas and crew packaged local favorite Velvet Hammer for the first time.

"Our can launch absolutely exceeded expectations," says Peticolas. "We blew away our sales projections and ran out of cans prior to our second canning run. And, taproom traffic has increased with beer to go. Those swinging in to purchase beer to go oftentimes grab a pint, and those grabbing a pint oftentimes purchase beer to go. It's been a big win for our taproom."

Early returns were also "EPIC!" at Tupps Brewery in McKinney, according to marketing and events coordinator, Katie Baker. There, the brewery celebrated the advent of beer to go by bringing back its immensely popular DDH IPA Series 2.

"September was an incredible month for us out of the taproom because of the support we received from beer to go," says Baker. "It was great seeing people walking out of the taproom with a six-pack in their hands."

A few weeks later, both breweries report it’s business as usual, with no real changes to production or distribution due to beer to go. The distribution question is a common one for Peticolas, but for those wondering, canned beers will remain a brewery exclusive for the foreseeable future.

"Cans in retail locations will happen, but not any time soon," says Peticolas. "We'll pull that trigger to spur growth as needed. Remember, we choose to grow properly, not quickly."

Regardless of what formats are available inside or outside the taproom, being mindful of the relationship retail plays in the overall success of the industry has been and will continue to be an important part of the process for all breweries from here on out.

"Our retail and distribution partners are our life blood," says Baker. "We price our beer in the taproom at what we feel is the market average, because the relationship we have with our retailers and distributors is crucial. It’s immensely important to us to keep those partnerships as positive and productive as possible."

As for whether the beer to go boost is sustainable long-term, that's a story still left to be told.

"We are curious to see how it holds up now that the initial excitement has worn off," adds Baker. "That said, there is still a steady flow of traffic coming to the brewery for the sole purpose of buying beer not found in the market, so we’ll continue working on taproom-only releases to keep things as exciting as possible."

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Originally published as part of a special section on NTX Beer Week in the October 31, 2019 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

Brewers harnessing Norwegian beast of a yeast

Seven Serpent from Armadillo Ale Works is one of many North Texas beers
fermented with a kveik yeast strain (Photo: © Brian Brown/Beer in Big D).

Local brewers are calling it a beast. It's fast, it's furious, and it has to potential to change the way local breweries make beer.

The subject is kveik, a family of Norwegian yeast cultures that seems otherworldly - especially in light of how it ferments beer unlike other yeasts in popular use today. And yet, it is of this earth. It's just that kveik's powers have only recently been revealed to modern brewers. This, after it was handed down for generations among homebrewers in Norway.

Among its abilities, kveik is a fast-starting yeast that ferments quickly and cleanly at high temperatures.

"I think the ideal temperature for most kveik is around 95 degrees Fahrenheit," says Bobby Mullins, head brewer and co-founder of Armadillo Ale Works. "It can fully ferment an imperial beer in three days with no off flavors."

Kveik settles out quickly as well, reducing maturation times and making beer ready to drink sooner.

So, what does this all mean? Simply put, kveik is capable of speeding up production while expending less energy, since temperature control (even in Texas!) is not as critical given the yeast's wide functional range - anywhere from 62 to 98 degrees Fahrenheit depending on strain (sources: Omega Yeast, White Labs).

Shifting to a consumer point of view, what's interesting about kveik is how its ester profile fits the industry's most popular style of beer. Commercially available strains feature a variety of citrus, stone and tropical fruit flavors. For that reason, consumers are likely to see kveik pop up in India pale ales (IPAs). In fact, IPAs fermented with kveik have already appeared on tap at Brutal Beerworks, On Rotation and TKO Libations.

"We've got it scheduled for all future versions of our hazy IPA, You Like the Juice," says Ty Sefton, co-founder at TKO Libations. "With kveik, the citrus notes from the hops we use burst out at you compared to yeast strains we've used in the past. And, the haze stays."

Kveik has also been used in a blonde ale at Bluffview Growler, a barleywine at Hemisphere Brewing Co., and in Berliner weisse beers at Celestial Beerworks. The yeast's understated flavor elements make stouts fair game as well, with New Main Brewing Co. and Cedar Creek Brewery among those who have explored the dark side with kveik.

"Every big stout you see from us in the future will probably be made with kveik," says Aaron Eudaly, head brewer at Cedar Creek. "The fermentation speed is a big reason, but it also has a very high alcohol tolerance. It's probably the heartiest strain of yeast I have personally worked with."

Other local examples exist, and there are surely more to come. BrainDead Brewing has experimented with kveik, and Hop & Sting Brewing Co. plans to brew a honey tripel with it later this year. Plus, kveik is already on the radar at Rollertown Beerworks, a new brewery set to open in Celina in early 2020.

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Originally published as part of a special section on NTX Beer Week in the October 31, 2019 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

How breweries are broadening the reach with more beverage options

Image credits: Peticolas Brewing Co. (top left), Brutal Beerworks (top right),
The Collective Brewing Project (bottom left, bottom right).

Visiting a brewery in North Texas isn't just about drinking your everyday beer, as taprooms tend to offer alternatives appealing to a wide range of tastes. In many cases, breweries supplement their menus by bringing in guest taps, craft sodas, wine or cider options. Some, though, are finding ways to get creative with products made in-house.

Whether it's efforts to pique the interest of a different kind of drinker or simply a matter of trying something new and fun, here are three ways local breweries are branching out with hand-crafted products meant to enhance the taproom experience, and make it a welcoming environment for all.

Cocktail Beers

Ever innovative, Peticolas Brewing Co. of Dallas seized upon a void in the local market and introduced its first "cocktail beer" in late 2017. According to founder Michael Peticolas, quality cocktail beers sampled at breweries around the country provided the inspiration to produce Grin & Tonic, modeled after a gin and tonic, and later The Usual, an homage to the Old Fashioned.

"Cocktail beers provide us the opportunity to spread our wings and try something new, unique and different," says Peticolas. “And, cocktail beers excite consumers. We've reached a point where classic styles simply don't excite the vocal minority of craft beer drinkers, but they still go crazy over new and innovative styles."

Cold Creations

Hot days call for cool and refreshing drinks, and while a cold beer can certainly hit the spot, some local breweries are employing devices that turn house brews into frozen treats.

In Fort Worth, The Collective Brewing Project has been crafting beer slushees with simple syrups using herbs, spices and real fruit to accentuate and balance certain flavors in their brews.

"We saw the slushee machine as a way to implement new flavors and provide refreshment for those incredibly hot days," says Dave Riddile, who handles sales and marketing at Collective. "Since most of us have culinary or bartending backgrounds, it's a natural fit to want to experiment with beer as an ingredient. The slushee machine was definitely born out of fun, but it has been a way for us to be creative outside the brewhouse as well."

Cold creations of a different sort are on the menu at Brutal Beerworks in North Richland Hills. The company's Fro-Beer machine freezes beer and fashions it into a soft serve-like frozen head that acts as a "topper" for the beer your drinking.

Hard Seltzer

The Collective Brewing Project was also one of the first North Texas breweries to add a house-made hard seltzer to its lineup. Made from fermented sugar, hard seltzers check boxes for drinkers seeking a lower calorie, low carb option. Moreover, these drinks are a gluten-free alternative.

"After some research and our first test batch, we were satisfied hard seltzers could be a great option we wouldn't have to outsource like we do with our wine and cider list," says Riddile.

Others hopping on the hard seltzer bandwagon include Dallas-based breweries, Deep Ellum Brewing Co. and Texas Ale Project.

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Originally published as part of a special section on NTX Beer Week in the October 31, 2019 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

A North Texas craft beer state of the union - 2019 edition

Image credit: Brewers Association.

Since late 2011, the refrain has remained the same - the North Texas beer scene is booming. Breweries continue to open, and more are on the way, suggesting the surge hasn't stopped and is showing no signs of slowing down.

The starting point of the boom dates back to the debut of Deep Ellum Brewing Co. in November 2011. When Deep Ellum arrived, it was the first locally-owned brewery to open in Dallas since 1998. And, at the time, there were only eight active brewing operations in the entire region.

Today, North Texas is home to over 80 brewing companies, with the jump here an extension of a national trend where brewery numbers in the U.S. have increased from around 2000 eight years ago to 7,346 in 2018. Local growth rates are greater, but given where the industry started, North Texas had nowhere to go but up.

Still, Texas as a whole ranks 46th out of 50 states and the District of Columbia for number of breweries per capita, with 1.4 breweries per 100,000 adults 21 years of age or older (source: Brewers Association). Numbers are similar for Dallas-Fort Worth specifically, but things should improve locally based on 40 or so new ventures working to open in the near future.

Despite the per capita gap, state rankings are higher if you consider the amount of beer made in Texas and its economic impact. According to the Brewers Association, over 1.1 million barrels of beer were produced in Texas during 2018, the eighth highest total in the country. Even more impressive, the state's craft brewing industry contributed nearly $5.1 billion to the U.S. economy last year, trailing only California and Pennsylvania.

One thing lagging, however, is the size of the local customer base compared to other markets. Texans love their light beer, and it shows in certain metrics. Using U.S. Census Bureau statistics, along with data taken by Scarborough (a division of Nielsen) during 2016 and 2017, an estimated 5.7% of the over 21 population in Dallas-Fort Worth drinks craft beer on a regular basis. That trails the national average of 7.3%.

Consequently, while craft beer is big business in Texas, it could be even bigger. Getting more people into craft beer has been a priority from day one, and it will remain important as the number of breweries in North Texas nears the century mark.

If that milestone occurs, what happens next is anybody's guess. Will the market support over 100 breweries, or will a tipping point be reached? The general belief is consumers will continue to support local breweries as long as quality and customer service don't falter. Differentiation and the taproom experience are factors as well, especially as the playing field gets more crowded.

Either way, for now it appears North Texas will keep setting records for the number of breweries within its borders. That's great for consumers wanting additional options for drinking local in Dallas-Fort Worth, but it ups the ante in an already challenging market for local breweries. Indeed, how those breweries respond will go a long way towards determining the health of the North Texas brewing industry going forward.

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Originally published as part of a special section on NTX Beer Week in the October 31, 2019 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

Breweries tapping into the retail dollar

Taproom crowds are becoming commonplace in North Texas (Armadillo Ale Works).

Atmosphere, unique offerings and fresh beer from the source - those are some of the reasons beer drinkers often frequent taprooms at production breweries around North Texas.

Yet, these popular destinations didn't exist at the dawn of the current craft beer boom. Consumers were able to purchase beer for on-site consumption at a brewpub (restaurants selling beer brewed on the premises), but operating a taproom wasn't an option for the first wave of new breweries to open in 2011, because they weren't allowed under Texas law.

That ban was lifted in 2013, and in the time since, taprooms have become commonplace. Most established breweries in Dallas-Fort Worth have added taproom space, while startups tend to have them in the plan from day one. It's come to the point that all but a few of the over 45 production breweries in the region now employ a taproom.

So, what factors have contributed to the rise of taprooms in North Texas?

One catalyst is the ongoing shift in market dynamics. Breweries continue to open at a breakneck pace, which means there are more brands of beer being brought to market. The problem is, wholesale and retail partners can't keep up. There are only so many taps on the wall at the local bar, and there is only so much room for stock at distribution and retail.

Nevertheless, breweries need outlets to sell their beer, and a taproom offers a solution when met with limited access to placements in the marketplace.

Taprooms are also good for business. The ability to sell beer at retail, rather than wholesale, prices has a discernible impact on the bottom line. This is especially important for small breweries and companies just starting out. In fact, numbers from the Brewers Association show the growth rate for smaller breweries with taprooms is nearly twice that of those depending solely on distribution.

At the same time, running a taproom can complicate relationships with wholesalers and retailers who view them as direct competition.

Stakeholder concerns range from being undercut on price, to being shut out on special releases that would attract more customers. In those cases, it's on brewery owners to share the wealth and to be aware of how their in-house price points compare to those of partners.

From a wider view, opponents say taprooms take business away from bars and restaurants. However, data suggests visits to a taproom aren't mutually exclusive. Based on results from a 2017 NCGA OPUS survey, brewery visits didn't replace trips to the bar for a majority of consumers.

On top of that, additional data says taprooms may work boost the bottom lines of partners as well. According to a Nielsen poll conducted by Harris in 2018, over half of regular craft drinkers (defined as those who consumed craft beer on a weekly basis) said they were likely to purchase more beer at other on-premise venues after visiting a brewery.

At the very least, taprooms represent a place to engage and educate consumers, where they can try new beers and make a direct connection with the people behind the products. If the experience is a positive one, consumers are more likely to seek out a brewery's products the next time they are out on the town. And in that scenario, a taproom's existence benefits everyone involved.

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Originally published as part of a special section on NTX Beer Week in the November 1, 2018 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

How local breweries compete in a crowded market

Data taken from production reports published by the Brewers Association. Breweries quoting estimates or choosing not 
to report may cause actual breakdown of small/mid-size/large breweries to vary slightly compared to what is shown (click to enlarge).

At no time in history has there been as many breweries operating in the U.S. as there are today. Over 6000 are currently on record, and with still more in planning, an already crowded market promises to get even more challenging.

Competition is fierce and breweries are experiencing slower growth. Just brewing good beer isn't enough to get by, which brings about the question of how best to navigate the now choppy brewing waters.

Locally, the playing field consists of over 70 brewing companies (based on openings in 2018 not accounted for in the graphic above). Operations vary in size and scope, ranging from small-batch nanobreweries selling primarily on site, to large production breweries supporting multi-state distribution channels.

With that in mind, founders from breweries big and small were asked what they are doing to stay competitive in the current business environment. Not surprisingly, strategies differ slightly for each, but the common thread among them is the belief that quality is job one.


Erin Rahr, co-founder and president of Rahr & Sons Brewing Co., Fort Worth (large brewery).

• "Focusing on quality is going to be key for breweries to survive. There is a lot of beer out there now and people are becoming more educated every day on what tastes good and bad in the market."
  
  "At Rahr & Sons, we focus on the quality of our products and don't look to much into what others are doing. We have chosen to be very innovative with our lab, and have invested in three employees that work on quality control daily. This has also helped us keep consistency while expanding to other states."

Brad Mall, co-founder of Oak Highlands Brewery, Dallas (mid-size brewery).

• "Obviously, quality is the number one aspect in staying competitive. Consistency is also key. I see those as one in the same - consistency is part of quality."
  
  "As a small, self-distributed brewery, we try to distinguish ourselves with exceptional customer service. It's important our accounts know they can get an immediate response from the brewery and they have the ability to speak directly with the decision makers. Because we self-distribute, we are able to be nimble and do things other distributed breweries may not be able to do. This enhances our relationship with accounts and helps us stand out."

Yianni Arestis, co-founder and CEO of Armadillo Ale Works, Denton (mid-size brewery).

• "One important aspect is maintaining the highest quality, and that's why we made sure to have a QA/QC lab from day one at our facility."
  
  "We focus on creating truly unique beers and utilizing new and innovative ingredients. For Brunch Money, we called it an 'Imperial Golden Stout,' and now that's a style name you see from other breweries across the country. Another example would be brewing with mesquite beans or purple corn nectar - to our knowledge we were the first to use either ingredient on a commercial scale.”
  
  “Our goal is to have beers that are both fully flavored and accessible to all, and we feel we are able to accomplish that and stand out with our innovative brewing methods."

Jacob Sloan, co-founder of On Rotation, Dallas (small brewery).

• "We insist on producing a high-quality product with the finest ingredients, but we are just as obsessed with offering the best craft beer drinking experience in the market. We have the ability to control the entire experience of consuming our beers, and we consider all parts of that process -- the taproom, the branding, the staff, and the glass -- as part of the product itself."
  
  "As a small-batch brewery, our quick-churning brew schedule allows us to branch out and take chances on more obscure, expensive, or experimental styles that may not seem viable to the larger breweries. We're able to introduce new beers on a weekly basis, and we are forever evolving the beers we make based on what is on the market and what people enjoy. That keeps us current and keeps things exciting for us and our customers in a way that allows us to stay competitive and relevant no matter how many breweries enter the market."

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Originally published as part of a special section on NTX Beer Week in the November 1, 2018 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

Brewers weigh in on the next phase of hazy IPAs

Alex Knight of Turning Point and Matt Reynolds of Celestial Beerworks brewing a batch
of #juicebros, a collaborative double IPA with blueberries released in July (Turning Point Beer).

The juice is loose, not just in North Texas, but across the country as juicy and hazy IPAs are making a play for the title of craft beer's most popular style.

Earlier this year, the Brewers Association added three "juicy or hazy" styles to its competition guidelines, and one of those ended up being the most-entered category at the 2018 Great American Beer Festival. "Juicy or Hazy India Pale Ale" wrested the top spot from "American-Style India Pale Ale," ending a reign that began in 2002.

Once considered a fad by some, hazy and juicy beers now enjoy a level of legitimacy with the establishment of formal descriptions and the quick ascendancy to the top of the competition ranks. The question now: Where do brewers go from here in terms of the evolution of these highly sought-after styles?

According to Matt Reynolds, owner and head brewer at Celestial Beerworks in Dallas, a first step may be to spend time improving on what's already out there.

"I feel like consistency and quality are something that lacks with these styles," says Reynolds. "We hope to dial in our system and show that these beers can be delicate and well-executed like some of the other popular styles out there."

Optimizing aspects of production is also a focus for Alex Knight, co-founder and director of brewing operations at Turning Point Beer of Bedford.

"We're working to get better extraction and higher volume, as well as trying to get more juicy characteristics into our beers, says Knight. "Another thing is seeing how to push the limits with more hops, while maybe increasing the malt and making more balanced beers."

From there, the sky is seemingly the limit, especially considering the open-ended nature of the newly-minted definitions. Baseline characteristics only call for beers to be hazy, with low bitterness, a softer texture and high hop content. Hops can be of any variety, which opens the door to a direction Reynolds is looking to explore.

"We plan to focus heavily on new or underutilized hop varieties to showcase different flavor profiles than what typically is associated with these types of beers," says Reynolds. "I love Australian hops, so we will be using those a lot in our juicy/hazy recipes."

Knight believes mash-ups of existing styles are also a possibility, with brewers bringing together elements from different types of beers to form a new breed of IPA.

"One thing that pops into my mind is the brut IPA," says Knight. "We've been tinkering with ideas that combine the dryness and drinkability of a brut IPA with the adjuncts and high hopping rates from juicy IPAs."

Of course, brewers have already expanded on the category by adding lactose to create milkshake IPAs, while oat and wheat cream IPAs are also being made at breweries around the country. As for what is destined to be the next big thing in juicy and hazy styles, that revelation is likely to come from brewers choosing to delve into uncharted territory.

Here in North Texas, breweries like Celestial and Turning Point are already operating in that realm, working to stay a step ahead as the haze craze enters a new phase.

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Originally published as part of a special section on NTX Beer Week in the November 1, 2018 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

Cannabis crops up in craft brews

Matt Dixon of Do214 and Tommy Miller of Noble Rey
hard at work during brew day for Certified Dank (Dallas Brew Scene).

In the continuing quest for fresh and novel flavor ideas, the cannabis plant has emerged as a source of inspiration, with brewers exploring the use of hemp and other offshoots in the creation of new beers. It's a category that is trending, and it's growing in popularity.

Shop local shelves and you'll find two hemp beers for sale produced by out-of-state brewers. TheHemperor is a product of Colorado's New Belgium Brewing Co., while Hemp Gose comes from Goodwood Brewing Co. of Kentucky. Both are made with hemp hearts, which is what's left of the hemp seed after it's shelled. Unlike hemp leaves and flowers, which are prohibited, hemp hearts are legal and may be used as an ingredient in beer. Hemp hearts do not contain the psychoactive components, cannabidiol (CBD) or tetrahydrocannabinol (THC).

As for what's in the works locally, the entertainment website, Do214, and Noble Rey Brewing Co. of Dallas have come together to collaborate on Certified Dank, a hemp beer debuting during NTX Beer Week. Also brewed with hemp hearts, Certified Dank follows the footsteps of New Belgium's beer, which paved the way for these types of products

"Luckily, New Belgium released The Hemperor and did the hard work for us to be able to use hemp hearts," says Tommy Miller, head brewer at Noble Rey. "Now, you can use hemp hearts in beer without special licensing in all states besides Kansas."

Some might hear "hemp" and assume its dank and herbal elements influenced Certified Dank's name, but hemp hearts provide different flavor qualities compared to other aspects of the plant brewers aren't able to use.

"The hemp hearts add nutty and bready flavors to beer," explains Miller. "Unfortunately, we cannot use hemp terpenes, the key flavor attributes of the hemp plant that deliver citrus, pine and dank flavors. We also cannot use hemp flowers, which would give the beer a really dank nose and flavor. Instead, we will be utilizing hops such as Simcoe, Comet and El Dorado to give the beer its dankness."

In addition to hops and hemp, Certified Dank features four types of grain - oat, white wheat, pilsner and carapils malt. The mix of ingredients results in a finished beer Miller describes as big-bodied with a burst of dank hop aromas and tropical fruit flavors.

"Certified Dank will be hazy with a load of dry-hopping, and strong with an ABV of 8.4%," says Miller. "Some people are calling this type of beer a 'West Coast Hazy IPA,' but it's what I like to call a 'New Dankland IPA.' Either way, it's going to be a fun beer to drink!"

NTX Beer Week launch parties for Certified Dank will occur at The Common Table - Uptown on Tuesday, November 6, and at Noble Rey's taproom on Friday, November 9.

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Originally published as part of a special section on NTX Beer Week in the November 1, 2018 edition of the Dallas Observer. An online copy of the complete newspaper is available by clicking here.

Armadillo re-ups originals for NTX Beer Week

Images courtesy of Armadillo Ale Works.

Since Armadillo Ale Works re-appeared on the North Texas Beer Scene in August, hardly a day has gone by without a question as to when the Denton-based brewing company would be bringing back some of its original brews.

"Soon" is what founders Yianni Arestis and Bobby Mullins would say when asked about the status of Brunch Money, Greenbelt Farmhouse Ale and the award-winning Quakertown Stout (gold medal, 2014 Great American Beer Festival). The pair chose to kick-start Armadillo's comeback with new recipes like Honey Please, a honey-forward blond ale brewed with mesquite beans, and Dapper Apple, a beer you might say drinks like a bowl of apple cinnamon Cheerios. But now the time has come for the return of the brewery's first three recipes.

"People are really digging both of our new beers, but of course they keep asking us when their old favorites are coming back," says Arestis, "so we thought North Texas Beer Week was the perfect time for a limited draft-only release."

Some will no doubt wonder about the "limited release," tag, but that simply has to do with the fact that Armadillo is currently brewing its products on a part-time basis at North Texas Brewing Co. in Grapevine. Once the brewery's permanent home in Denton is up and running, though, fans can expect these beers to be back in the fold on a more regular basis.

"Construction at the brewery is in full swing and we are aiming to open early next year," explains Arestis. "When that occurs, we plan on bringing them all back in various capacities, but we really wanted to make this happen now for everyone who misses the old beers like we do."

As for where and when you'll be able to enjoy a pint of an Armadillo original, a schedule of special tappings is provided below. However, take note that additional events are still being added, so be sure to follow the brewery's social media channels for the most up-to-date details.


Friday, November 11

• Oak St. Drafthouse, Denton - 6-10 p.m. - Brunch Money Release Party, with glassware while supplies last*. Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout will also be available.

Saturday, November 12

• Untapped Dallas, Fair Park - 2:30 p.m. - 12 a.m. - Sampling Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.
• Thirsty Growler, The Colony - 2-10 p.m. - Snapchat Takeover (24 hour session) featuring Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.

Monday, November 14

• Midway Craft House, Denton - 8-11 p.m. - Pint Night/Tap Takeover featuring Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.

Tuesday, November 15

• East Side, Denton - 1-4 p.m. - USBG Denton (members only) Presents Armadillo Ale Works featuring Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.
• East Side, Denton - 6-9 p.m. - Tap Takeover (public event) featuring Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.

Wednesday, November 16

• Taps & Caps, Denton - 7 p.m. - Hip Hop and Brews featuring Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout.

Thursday, November 17

• Drunken Donkey, Denton 7 p.m. - Tap Takeover featuring Brunch Money, Dapper Apple, Honey Please and Quakertown Stout.

Friday, November 18

• Omni Hotel, Dallas - 7-10 p.m. - North Texas Beer Week Brewer's Ball featuring samples of Brunch Money and Honey Please.

Saturday, November 19

• The Bearded Monk, Denton - 8 p.m. - A Night of Armadillos, with glassware while supplies last*. Brunch Money, Dapper Apple, Greenbelt Farmhouse Ale, Honey Please and Quakertown Stout will be on tap.

Beer list and brewery reps revealed for 2016 Brewer's Ball

Image courtesy of CrowdSource.

According to the latest numbers, there are nearly 300 events at over 100 venues on the bill for North Texas Beer Week. Yet, based on past experience, the most unique and intimate of them all will happen on November 18 at the Omni Hotel in Dallas.

Back for its third annual edition, the 2016 Brewer's Ball will bring together founders, owners and brewmasters from 45 breweries, giving you a chance to rub elbows with the men and women behind some of the most popular local and national brands available in North Texas.

While doing so, you'll be able to choose from a selection of 90 beers, conveniently listed below for your viewing pleasure, 27 of which are of the barrel-aged variety. And, if you want to talk about the "strength" of the beer list, over a quarter of the selections have an ABV of over 10% (so, naturally you're advised to plan ahead and drink responsibly).

Tickets for the 2016 Brewer's Ball are $125 (click here to purchase), with the total number available capped at 500 attendees. That price includes unlimited beer samples (i.e. no festival tasting cards), as well as noshes for nibbling provided from a dozen of the area's top beer-centric restaurants.

Also of note, this year's festivities include a free pre-party and live broadcast on SportsRadio 1310 The Ticket. Taking place on the lawn of the Omni Hotel, the gathering will feature a special toast by Dallas Mayor Mike Rawlings.

All in all, it's an event unlike any other and one you simply don't want to miss (click here to see pictures from last year's event). Now, about that beer...


3 Nations Brewing Co. - Gavin Secchi, Founder

• Texas Xmas Ale – Imperial Stout – 8.3%
• Double Dry-hopped GPA – Kölsch – 5.2%

903 Brewers - Natalie Roberts, Co-founder and Jeremy Roberts, Co-founder/Head Brewer

• Balcones Barrel-Aged Sasquatch (True Blue batch #1) – Barrel-Aged Imperial Stout – 10.3%
• Whiskey Oaked Coffee Pecan Porter – 8.5%

AleSmith Brewing Co. - Peter Zien, CEO/Owner

• Vietnamese Speedway Stout - Imperial Stout – 12%
• AleSmith IPA – India Pale Ale – 7.25%

Armadillo Ale Works - Yianni Arestis, Co-founder/CEO and Bobby Mullins, Co-founder/Head Brewer

• Honey Please – Blonde Ale – 5.3%
• Brunch Money – Spice/Herb – 10%

Audacity Brew House - Scott Lindsey, Founder/Owner and Doug Smith, Founder/Brewmaster

• Boss Raptor – India Pale Ale – 6.5%
• Lil' D – Tequila Barrel-Aged IPA

Austin Eastciders - Attendees TBD

• Texas Honey – Cider – 5.2%
• Tequila Barrel-Aged Cider – Barrel-Aged Cider – 4.9%

Backcountry Brewery - Charlie Eazor, Co-founder

• Bourbon Barrel-Aged Barley Wine – Barrel-Aged Barley Wine – 10.5%
• Artisan Series Quadrupel – Belgian Quadrupel – 11.2%

Ballast Point Brewing Co. - Colby Chandler, VP of Specialty Brewing

• Barrel-Aged Victory at Sea – Barrel-Aged Imperial Porter – 10%
• Sour Wench – Berliner Weisse – 5.4%

Boston Beer Co. - Attendees TBD

• Yuzu Reserve – Fruit Beer – 7.7%
• Rebel Juiced – India Pale Ale – 6.2%

BrainDead Brewing - Sam Wynne & Jeff Fryman, Co-founders and Andrew Huerter, Head Brewer

• Blood Orange Rhymes With Tangerine – India Pale Ale – 7.5%
• 2015 Bent de Garde – Barrel-Aged Bière de Garde – 8.7%

The Collective Brewing Project - Ryan Deyo, Co-founder/Brewmaster and Mike Goldfuss, Co-founder

• Bourbon Barrel American Sour Red – Barrel-Aged Sour Ale – 6.5%
• Dream Folk – Wild Ale – 7.6%

Community Beer Co - Kevin Carr, Founder and Jamie Fulton, Head Brewer

• Texas Helles – Dortmunder – 5%
• Macallan Barrel-Aged Legion – Barrel-Aged Imperial Stout – 11.6%

COOP Ale Works - Blake Jarolim, Head Brewer

• F5 IPA – India Pale Ale – 6.8%
• Barrel-Aged DNR – Barrel-Aged Belgian Dark Ale – 10%

Deep Ellum Brewing Co. - John Reardon, Founder and Barrett Tillman, Barrel Master

• Barrel-Aged Four Swords – Barrel-Aged Quadrupel – 10.5%
• The Fascinating Bellman – Barrel-Aged Imperial Brown Ale – 7.7%

Epic Brewing Co. - Dave Cole, Founder and Kevin Cromptom, Brewmaster

• Sour Brainless on Peaches – Sour Ale – 7.3%
• Big Bad Baptist – Barrel-Aged Imperial Stout – 12.7%

Founders Brewing Co. - Dave Engbers, Co-founder

• PC Pils – Pilsener – 5.5%
• Kentucky Breakfast Stout (KBS) – Barrel-Aged Imperial Stout – 11.2%

Four Corners Brewing Co. - George Esquivel, Co-founder

• Celebracion – Belgian Strong Ale – 8%
• NTXBW Cascadian Seasonale

Franconia Brewing Co. - Dennis Wehrmann, Founder/Owner/Brewmaster

• Fall'n Bock – Bock – 6%
• Champagne Ale – American Strong Ale – 8.5%

Great Divide Brewing Co. - Ro Guenzel, Brewmaster

• Oak Aged Yeti – Imperial Stout – 9.5%
• Colette – Saison – 7.3%

Green Flash Brewing Co. - Mike Hinkley, Founder/Owner

• Lustrous Frumento w/ coffee – American Strong Ale – 13.5%
• Sea to Sea Lager – Zwickel Lager – 4%

Harpoon Brewery - Kevin Thompson, Head Brewer

• Interrobang – Imperial Stout – 18%
• UFO White – Witbier – 4.8%

Karbach Brewing Co. - Eric Warner, Co-founder/Brewmaster and Brad Batson, Co-founder

• Bourbon Barrel Hellfighter – Barrel-Aged Imperial Porter – 10.8%
• Roll in the Hay – Barrel-Aged Saison – 7.5%

Lakewood Brewing Co. - Wim Bens, Founder

• Wild Manimal – Wild Ale – 8.9%
• Thread Spinner – Barrel-Aged Barley Wine – 13.5%

Lazy Magnolia Brewing Co. - Will Brown, Head Brewer

• 10^th Anniversary – American Strong Ale – 10%
• Southern Pecan – Brown Ale – 4.5%

Martin House Brewing Co. - Cody Martin, Founder/Head Brewer

• Queen of the Mist (Black Currant) – Barrel-Aged Gose – 6.5%
• Cheer Wine – Wheat Wine – 11%

New Holland Brewing Co. - Brett Vanderkamp, Co-founder and Fred Bueltmann, VP of Sales/The Beervangelist

• Mad Hatter – India Pale Ale – 7%
• Dragon’s Milk – Barrel-Aged Imperial Stout – 11%

Noble Rey Brewing Co. - Chris Rigoulot, Founder and Tommy Miller, Head Brewer

• Whiskey Oaked Vertigo – Double IPA – 9.5%
• Barampus w/ cinnamon sticks, coffee, & rum – Brown Ale – 6.1%

Oak Highlands Brewery - Brad Mall, Co-founder and Derrin Williams, Co-founder

• Barrel-Aged Vanilla Porter – Barrel-Aged Porter
• Freaky Deaky – Belgian Tripel – 10%

Odell Brewing Co. - Doug Odell, Founder

• Drumroll – American Pale Ale – 5.3%
• Additional selection TBD

Brewery Ommegang - Justin Forsythe, Innovation Manager

• Rosetta – Fruit Beer – 5.6%
• Additional selection TBD

On Rotation - Jacob & Lindsay Sloan, Founders/Head Brewers

• Café Au Lait (randallized w/ cinnamon & vanilla) – Sweet Stout – 6.6%
• Blackberry Mint Julep – Saison – 6.2%

Oskar Blues Brewery - Dale Katechis, Owner and Michael Harris, Brewmaster

• Texas Reeb Rye’d IPA – Rye Ale – 7%
• Death By Coconut – Porter – 6.5%

Peticolas Brewing Co. - Michael Peticolas, Founder/Owner/Head Brewer and Melissa Peticolas, Founder/Owner

• A Lost Epic – Belgian Tripel – 11%
• 2015 Black Curtains – Imperial Stout – 11%

Rabbit Hole Brewing - Laron Cheek, Matt Morriss, & Tom Anderson – Co-founders

• Rum Barrel-Aged Rapture – Barrel-Aged Brown Ale – 6.4%
• Off With Your Red – India Pale Ale – 7.9%

Rahr Brewing Co. - Fritz Rahr, Founder

• Bourbon Barrel-Aged Regulator – Barrel-Aged Doppelbock – 8.5%
• Tenderfoot – Barley Wine – 11.5%

Real Ale Brewing Co. - Brad Farbstein, Owner

• Axis IPA – India Pale Ale – 7%
• Mysterium Verum Highlander – Barrel-Aged Scotch Ale – 10.1%

Revolver Brewing - Rhett Keisler, Founder and Grant Wood, Brewmaster

• Yam Dankee – Sweet Potato IPA – 7%
• Bourbon Barrel Anodyne – Barrel-Aged Wheat Wine – 12.7%

Saint Arnold Brewing Co. - Attendees TBD

• Bishop’s Barrel 15 – Barrel-Aged Barley Wine – 13.1%
• 5 O’clock Pils – Pilsener - 5.2%

Shannon Brewing Co. - Attendees TBD

• Double IPA – Double IPA – 8.2%
• Wee Heavy – Scotch Ale – 8.5%

Sierra Nevada Brewing Co. - Attendees TBD

• Estate Homegrown Northern Hemisphere – India Pale Ale – 6.7%
• Celebration – India Pale Ale – 6.8%

Stone Brewing Co. - Steve Wagner, Co-founder/President/Senior Brewmaster

• Double Bastard on Rye – Barrel-Aged American Strong Ale – 12.7%
• 20th Anniversary Citracado IPA – Double IPA – 9%

SweetWater Brewing Co. - Nick Nock, Head Brewer

• Smokey and the Brett – Wild Ale – 7.3%
• 420 Extra Pale Ale – American Pale Ale – 5.7%

Texas Ale Project - Brent Thompson, Co-founder/Head Brewer

• 50 Ft Jackrabbit – India Pale Ale – 7%
• Oaty McOatface – Sweet Stout – 7.5%

The Bruery - Jeremy Grinkey, Bruery Terreux Production Manager

• Poterie – Barrel-Aged Old Ale – 16.8%
• Quadrupel Tonnellerie – Barrel-Aged Wild Ale – 10.2%

Wild Acre Brewing Co. - John Pritchett, Founder and Mike Kraft, Brewmaster

• Tarantula Hawk – India Pale Ale – 6.5%
• Soul O’ Coco – Stout

**Note – selections subject to change**

Taps & Caps teams with Cobra for coconut collab

Image credits: Cobra Brewing Co., Lone Star Taps & Caps.

Amongst the myriad of new beers coming out for North Texas Beer Week is one you might miss without a trip to the northern side of the Metroplex. On tap now at Lone Star Taps & Caps (T &C), All Eyez on Me is a collaborative effort between the shop and the neighboring Cobra Brewing Co. of Lewisville. It's a Russian imperial stout brewed with toasted coconut, which T&C co-founder Rick Ali says is inspired by the work of a hip-hop legend.

Tupac Shakur released the album All Eyez on Me in 1996, at a time when, Ali proclaims, the artist "was the best at what he did and a game-changer in his profession." The beer, he explains, "is an ode to that and how we (at T&C) are proud to be a part of the Texas craft beer scene after having been at the forefront of the movement for the last 10 years." And, like Tupac, Ali continues, "we are always trying to push beyond the norm." To get a sense of what he means, simply swap the themes of thug life and crime in the album's title track to craft beer and dedication to the industry.

Ali has wanted to collaborate with a brewery for some time. The partnership with Cobra was a no brainer, in his mind, because he believes they tend to brew the types of beers he and many of his customers like to drink. "Dawn of the Dank, Kitchen Sink, Spring Cleaning and Barrel Aged Klurichan are beers that have all that I want," says Ali. "Each is well-balanced with great aroma and a high ABV that is hidden well."

All Eyez on Me (© Brian Brown/Beer In Big D).

Brewing a Russian imperial stout was another easy decision, since it's one of Ali's favorite styles and one he drinks year-round. As for the added ingredient, coconut is a favorite food of his as well, so to him it was a must-have addition. Ali even arose at an early hour to help out on brew day, something that was naturally set to the soundtrack of Tupac's inspirational song.

In terms of tasting notes, my impressions are that the coconut is more of a subtle player in All Eyez on Me, though it does lend a little bit of lingering sweetness to the aftertaste. Otherwise the beer is rich and roasty, with a bitter finish reminiscent of a high-cacao chocolate bar. It's an all-too-easy drinker considering its strength, with a medium body and virtually no hint of the 9.92% ABV.

All Eyez on Me is a good beer, and one that furthers my belief that founders Neil MacCuish and Bill Shaw have found their groove at the brewery in Lewisville. In addition to the heftier beers Ali mentions above, lighter offerings like the hazelnut-infused Donut Dunker have proven to be solid efforts as well. Given that, if it's been a while since you've visited Cobra, it might be worth your time to give them a second look.

As for this batch of All Eyez on Me, enough was made to fill only five half-barrel kegs, so it will only be available for a limited time. Should the beer prove to be popular, Ali hopes he and MacCuish can continue to develop the recipe, perhaps offering different variants with other ingredients in the future.

Best of the fest: My 2015 Dallas Untapped tasting card

Image credits: Untapped Festival, Alaskan Brewing Co., Braindead Brewing,
Lakewood Brewing Co., Oak Highlands Brewery.

Due to other things taking up a lot of my time over the last year or so, this weekend's Untapped Festival at Fair Park in Dallas was a return of sorts for me, since the last Untapped event I attended was the Fort Worth get together in 2014.

While it was great to be back roaming the grounds, I have to say that Untapped has officially become unmanageable. I mean, come on, how am I supposed to drink all the beers when there are over 400 of them to choose from?! Granted, I didn't actually want to drink 400 beers (not really anyway), but there were at least a few dozen on my short list of things to try at the event this past Saturday. This is all in jest, of course, but considering the beer list, its quality of curation and...well...the strength of many of the samples I sipped, all it took was two tasting cards and I was about done. Any more than that and I would've probably been seen wandering around reciting the lyrics to Blind Faith's "Can't Find My Way Home." 

So, what was good? Most everything I tried, really, except maybe a spice bomb or two, and another that was a little too minty fresh. Then again, there was also the beer with a purpose in life that wasn't exactly clear. It wasn't bad, but I don't know if it was an ice cream trying to be a beer, or a beer trying to be an ice cream...or maybe neither? If someone wants to check with Ben or Jerry and get back to me, that'd be great.

In any case, here are a few of my favorites from Saturday's Fair Park adventure. As always, these words are based on first impressions gleaned from a two-ounce sample, so any tasting notes are fairly basic, and it's understood that your thoughts may be completely different than mine. Cheers!

• Alaskan Smoked Porter (2005, 2010, 2015): A great little in-festival vertical treat, after trying all three vintages I'd say the 2010 was the best. Not surprisingly, the smoked malt was most prevalent in the 2015 release, while being much less present in the bottle from 2005. The early version had some interesting sherry-like notes as well, but for me it was hard to beat the overall balance of the 2010 edition.
• Braindead 10th Anniversary Brett IIPA: From what I understand, the anniversary reference has to do with when Braindead brew chief Drew Huerter started homebrewing (yes, no, maybe?). As for the beer, this well-balanced brew was a little hoppy, a little funky and a lotta good.
• Lakewood Wild Manimal: Also using a bit of Brett, Wild Manimal is the brainchild of the "Manimal" himself, brewer Will Paden. It had just the right amount of fruit and funk, and while I'll need a full pour to see for myself, Lakewood founder Wim Bens said he thinks it's one of the brewery's best ever.
• Oak Highlands Chump Change: While I'm not at liberty to discuss the details of how this beer is made, to me it's a reminder that you don't have to go beyond beer's four basic ingredients to make something interesting and unique. Billed as an imperial black saison, Chump Change seemed to bring together the funk and effervescence of a saison, with the color and dark fruit of a dubbel.

Others I enjoyed: 903 Balcones Barrel Aged Sasquatch, Deep Ellum Barrel Aged Oak Cliff Coffee Ale, Jester King Synthesis Analogous, Karbach Trigavé, Rabbit Hole Mystic Rapture.

On the eve of Untapped, a Q&A with organizer Corey Pond

Image credit: Untapped Festival.

It was the summer of 2012 when North Texas was first introduced to the concept of Untapped, a festival billed as a mash-up of the best in both music and beer. The music was one thing, but for beer lovers the event promised a selection of brews unlike anything that had ever been seen, not only locally, but across the entire state of Texas as well. And, it delivered in that respect many times over.

Now entering its fourth year in Dallas, Untapped has grown from a gathering where 50 breweries doled out samples of around 100 beers, to an event where over 100 breweries will be serving more than 400 beers. Included in that number are 175 beers from 45 Texas breweries, 25 of which make their home in the Metroplex. On top of all that, attendance is expected to be in the vicinity of 10,000 people. Not bad for a festival that didn't even exist as recently as 2011.

As one of the organizers of Untapped, Corey Pond (the beer guy) has been front and center since it was just an idea being talked about over a beer with Spune Productions CEO Matthew Harber (the music guy). Not only that, Pond is also the owner of The Common Table, as well as being a member of the Board of Directors for North Texas Beer Week. So who better to ask about the evolution of Untapped, its legendary beer list (check out the 2015 edition here) and how it helps to foster the growth of craft beer industry in North Texas?

After discussing these very topics with him, which I've summarized below, should someone come up to me in the future and pose the above query, what I'll say is this...if you've got questions related to craft beer, Corey Pond's got answers. And, I'm not talking about the kind of rehearsed remarks some sports star spits out after he's gotten his keister kicked in a tough game. Indeed, what you're about to read isn't just a collection of clichés or an attempt to sugar coat what Pond believes is the truth. Instead, what you'll see are honest, passionate and prideful responses that speak to where North Texas is as a craft beer community, and thoughts on what the region is capable of becoming in the not-so-distant future.

Enjoy...


On Untapped's all-important beer list...

Q: Back in 2012, the year Untapped got its start in Dallas, I said something along the lines of that beer list being one of the greatest collections of craft beer ever compiled in the state. By all accounts, the list has only gotten bigger and better since then. How have you managed to continue to one-up yourself in that regard?

CP: I still believe that first comment was true back then, but this year's list makes that one look pedestrian. Over time the reputation for Untapped's beer list has made getting an incredible lineup much easier. The breweries know everybody is going to throw down and they want to make sure the beers they bring stand up to their peers. I do push back every now and then on the breweries and ask for something more, but not very often. It just kind of takes care of itself. I've also gotten to be friends with a lot of these folks and they know I'll drive them crazy if they phone it in.


Q: Does the North Texas market present any unique challenges compared to others in the state when it comes to putting together the list? Is it easier or more difficult considering there are almost always a handful of new breweries that have opened since the last event?

CP: North Texas is actually the best place to put together the beer list, in my opinion. With all due respect to Austin, Houston and San Antonio, we have more breweries here than any other city in Texas and overall the quality of beer in North Texas is better. That's not just my opinion - user ratings on Ratebeer, as well as awards won at GABF and World Beer Cup have all pretty much made that an objective fact. I also know a lot of the owners/staff at the local breweries and talk to them regularly, so I spend 12 months a year encouraging them to make something special for the event. If you look at what Peticolas does at every Untapped festival, that pretty much summarizes it for me. The beer lists in all the markets are outstanding, but you just can't beat the one in Dallas. Plus, Dallas Untapped is the flagship, so the out of town folds typically make sure they bring the heat for this one.


Q: You visited Southern Tier in New York to help brew XNTX 2015, a beer created exclusively for North Texas Beer week that will be available at Untapped. What was that experience like?

CP: It was amazing - it's likely the most beautiful brewery I'll ever see and the people were amazing. But, they actually made us do the brewing work - I had to handle 20+ lb bags of malted barley (and damn near ruined a machine in the process), fill buckets with hops and set my phone to remind me to go back and add the 2nd and 3rd hop additions (at that point I was in the brewpub). I had the opportunity to brew at another large craft brewery several years back, but it was not nearly as hands on as this. I tasted the roasted pecans before they were put in the mash (15 lbs of them if I remember correctly). It was a blast and I learned a lot. I can't wait to taste the beer - it sounds delicious.


Q: Other than XNTX 2015, what other beers are you excited to try this Saturday?

CP: These are the beers I'm hoping to try:

• 903 Brewers Balcones Barrel Aged Sasquatch and The Sour One.
• 2005, 2010 and 2015 vintages of Alaskan Smoked Porter.
• Alpine Nelson (cause it's the #truth).
• Audacity Red Wine Barrel Aged Sour.
• Braindead 10th Anniversary Ale.
• Cobra Barrel Aged Klurichan.
• Community Rum-Soaked Cinnamon Legion.
• Dogfish Higher Math.
• Epic Sour Brainless on Peaches.
• Hops & Grain beers, since they currently don't distribute to D/FW.
• Jester King Synthesis Analogous.
• Lakewood Wild Manimal.
• Lakewood/Rahr & Sons DFW.
• Martin House Holidazed and Confused.
• Ninkasi beers making their Untapped debut.
• Oak Highlands Chump Change.
• Panther Island Gourdeous Blonde.
• Peticolas Black Curtains and Sledge Hammer.

On the move to Fair Park for the 2015 event...

Q: With this year's event comes a change in venue. Gilley's seemed to be a popular choice, but this time around you've moved things to Fair Park. Is that just a function of overall growth and needing more space? 

CP: Gilley's was great but it presented some unique TABC challenges due to property lines and other stuff I'm still not sure I understand. Fair Park is an amazing setting and those guys are PROS at handling events. The growth of the event forced the move as much as anything else, but I doubt we'll ever move it again. 


On coupling with CrowdSource and growing craft beer's audience...

Q: A little over a year ago, CrowdSource purchased a majority interest in Untapped. The catalyst for the move from Untapped's point of view seemed to primarily be to add resources to allow growth the even both in Texas and beyond. As you alluded to in mentioning Austin, Houston and San Antonio, we've seen new events added in other major Texas cities, but how else has the partnership changed things as far as putting on the event?

CP: It gives us the ability to do things we otherwise couldn't. The reputation and influence of The Dallas Morning News (CrowdSource's parent company) opens a lot of doors that otherwise wouldn't be opened. For instance, we're now the first major event to follow the State Fair at Fair Park. If we had gone to them (Fair Park) two years ago, I doubt they'd have jumped through all the hoops to make it happen. There's also some exciting stuff we're working on that'll show up in future years that otherwise wouldn't be possible. The marketing reach doesn't hurt either, and we love being a part of such an influential organization. I'm proud of the partnership every single day.


Q: Picking up on something you just said, CrowdSource and The Dallas Morning News obviously have a wide reach with a variety of consumer types. Would you say it's helped to attract a new audience to the craft beer scene that might not have found its way otherwise?

CP: I do believe they've helped attract some new folks. The coverage they provide in print and online reaches a TON of folks and their voice is obviously very well respected. I would've never thought we'd take on a partner for Untapped, but if you'd have told me the potential partner was The Dallas Morning News, I would've always wanted to be a part of that.


Q: Staying with the idea of the audience Untapped serves (both literally and figuratively), music is obviously a major component of the event. In fact, Untapped is presented as the best of both music and beer, rather than say a music festival that just happens to have great beer (or vice versa). Even so, do think either side benefits more from being brought together? 

CP: This is what makes Untapped special to me and hopefully to fest-goers. We absolutely, positively introduce new people to craft beer. They (the fans that come strictly for the music) actually don't have a choice at Untapped - they have to drink craft beer or not drink anything at all. I've seen so many people post on social media about how Untapped introduced them to the beer scene, and every time I see one it makes me smile. I also love great music and enjoy the idea of introducing beer lovers to great music they hadn't known about previously. It's the combination of the two that makes me (and everybody involved) so passionate about Untapped.


On the state of the local craft beer union...

Q: In your mind, how does Untapped impact the beer scene here in North Texas?

CP: To me, the entire beer scene is symbiotic. Having great breweries makes it easier to have a great festival. Having Big Texas Beer Fest here makes it easier to have Untapped here. Having North Texas Beer Week occur and kick so much ass helps Untapped, helps the breweries, and so on. Untapped brings people to craft beer (just like BTBF, North Texas Beer Week and the local breweries do) which in turn helps BTBF, North Texas Beer Week, the breweries, etc. I don't really know exactly what Untapped does, but I'd like to think it makes a big impact. Ten thousand folds all drinking and talking about beer in one place surely makes some kind of difference.


Q: Finally, if  you were to give a one-paragraph "state of the union" on where North Texas is as far as being considered a craft beer destination, what would you say?

CP: I think we're already a destination. For Untapped, over 10% of our total ticket sales come from more than 45 miles away (so even outside of Fort Worth). This year, we've sold tickets to people from over 30 states. North Texas Beer Week is also making an impact. There are more breweries in North Texas than almost any city in the south (as in south and east of here) aside from places in North Carolina. We have two of the biggest and best beer festivals in the nation, and our beer week is undoubtedly among top in the nation and it's not even three years old. It's been amazing to watch. I believe North Texas can become one of the top beer destinations in the next three-to-four years. The momentum that exists today gives me no reason to believe we won't continue to catch up with, and eventually pass, quite a few of the big beer cities.


Untapped Dallas happens Saturday, November 7 at Fair Park. Get your tickets here.