Thomboys Brewing Co. signs lease on space in Van Alstyne

Image credit: Thomboys Brewing Co.

A new project to be called Thomboys Brewing Co. has set its sights on Van Alstyne after signing a lease on a spot in the city's 121 Business Park, located just west of U.S. 75 at 14333 FM 121.

Thomboys is led by Bryan Thomas, who is looking to forge his own path with this self-branded venture after building a brewing resume which includes stops at Ivanhoe Ale Works of Denison, Steam Theory Brewing Co. of Dallas and others.

Obviously, it's very early in the development process, but Thomas hopes to get to work right away on the space with the goal of opening by the end of the year. Once that happens, plans are to focus on distribution at first, with a taproom to follow at a later date.

'Craft Beer for the Soul' set to be served at Smittox

Photos © Brian Brown/Beer in Big D.

Some dreams take a little longer to be realized than others, and that is certainly the case with Smittox Brewing Co., which is set to become the area's first fully black-owned brewery once it opens this weekend at 930 E. Clarendon Dr. in Dallas.

Founded by Kuumba "Smitty" Smith, the Smittox name has been known to the industry since the company's inception in 1998. That same year, the brewery's recipe for Short Order Porter, an imperial breakfast porter infused with coffee, maple syrup, cacao nibs and hazelnut, won the Riverside Shootout Homebrew Competition at Martin House Brewing Co. of Fort Worth.

After the success of the event, Smith began searching for a place to set up shop. Collin County was the original target, but by January 2023, Smith had signed a lease on the Clarendon space in Dallas, which was then approved for a brewpub license the following April. From that point on, it's been a matter of navigating a number of hurdles that managed to get in the way.

Smith, though, wasn't one to rest on his laurels. While working to bring the brewery to fruition, he kept the Smittox name front and center by way of collaborations with other breweries. And, we're not just talking about an occasional collab here and there. In fact, since 2018, well over 40 beers (representing nearly 20 different styles) bearing the Smittox name have been produced at 30 breweries or more, both in and outside of Texas.

Now that Smith finally has a brewery of his own, Smittox recipes will be brewed on a 7-bbl system using hardware acquired from Dallas-based White Rock Brewing Co.'s original "Alehouse" location. A 12-handle tapwall will pour stylistic offerings initially, examples of which included a Kölsch, an American pale ale, a stout and a hazy IPA during a preview event this week.

Then there was the porter, which may best represent how Smith is going about this whole brewery business. Fans familiar with Smittox and its history may be hoping for Short Order Porter to be on tap at the outset, but for now Outta Order Porter, a straightforward American porter, is on the menu.

On that note, according to Smith, the plan is to get things locked down from a foundational point of view while learning the ins and outs of his setup. In other words, he wants to make sure his base beers are spot on before adding more exotic flavor ingredients.

As for the atmosphere at Smittox, there's a foundational element to that aspect of the brewery as well. For the time being at least, taproom distractions are at a minimum. Whether you sit inside or out on the covered patio, the taproom experience encourages conversation and connection in an environment open to all.

Core values, if you will, and a welcome reminder of what this craft beer and community thing is all about. And it seems quite appropriate, considering the spirit of support and collaboration within the community of craft brewers helped play a part in getting the area's newest brewery off the ground.

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Smittox Brewing Co. is located just northeast of the Dallas Zoo. Note, parking spots adjacent to the brewery are limited, but patrons may also park at East Dock, a multi-purpose shopping and entertainment destination across the street to the south.

Beer, BBQ & burros: A look at Village Creek Brewing Co. in Rendon

Photos © Brian Brown/Beer in Big D.

If you're looking for a place to go where you can get away from it all, a new venue in Rendon may be just the sort of spot you seek. What's more, with the primary offerings being craft beer and barbecue, one wonders what more does a Texan need?

Founded by Art & Sunny Anderson, you could certainly call Village Creek Brewing Co. a labor of love, considering the couple has been working to make the business a reality since 2019. That year, they poured beer at Luckapalooza V, hosted by LUCK at Trinity Groves, while they were scouting locations for their future endeavor.

By the end of 2019, the Andersons had purchased a 4.7-acre site in Rendon, with the brewery and an expansive biergarten set to front the property while occupying around an acre of that land at 6690 Levy County Rd.

So, why did it take six years to get here? Well, to start, there was this pandemic thing that caused a few disruptions. Beyond that, by all accounts Village Creek was built by the family from the ground up, almost completely by hand. The result being the very definition of a destination brewery, given the remote, rural locale and wooded surroundings.

As for what the experience is like at Village Creek, it begins with the aforementioned beer and barbecue.

Liquids pour from upwards of 20 taps, with the menu featuring mostly classic styles or slight variants of such. Examples include This Spuds for You (potato cream ale), Hopfire Amber (hoppy amber ale), Big L Vanilla Porter and a favorite of those sampled, Blackwater Scotch Ale. You could even turn back the clock with a pint of Threat Level Midnight, a peanut butter and chocolate milk stout dating back to the Luckapalooza days.

Among other beverages available, Village Creek's house hard seltzer can be enhanced with one of four flavoring options, while those preferring wine can choose from varieties bottled by Burning Daylight Estate Vineyard & Winery of Mansfield.

Then for non-alcoholic drinks, canned soda and bottled tea are sold at the Smokehouse Republic food trailer, an on-site barbecue purveyor. There, hungry patrons can order from a food menu consisting of brisket options (sandwiches, nachos), smashburgers and more.

And entertainment? If communing with nature while holding a beer in hand isn't quite enough, you can find widescreen televisions and board games in the taproom, with cornhole and giant connect four set-ups outside. There are also donkeys in an attached pen, who appear to quite enjoy poking their heads through the fence line for a friendly pat.

That brings us to the topic of when to visit, as Village Creek has been opening at noon on weekends - beer and food stock permitting. Given the latter, it's best to check the brewery's social media channels for updates before heading down south.

Second Rodeo joins Firefly Park project in Frisco

Rendering of Firefly Park in Frisco (Wilks Development).

For the past two years, Second Rodeo Brewing of Fort Worth has been actively exploring options for a second location, with the latest possibility - a least in North Texas - a new development being built in North Frisco.

Coming from Wilks Development of Fort Worth, Firefly Park is a mixed-used urban village set to occupy a 217-acre tract of land on the southwest corner of the Dallas North Tollway and U.S. 380, expanding down to PGA Parkway.

According to a press release, once completed "Firefly Park will feature 3 million square feet of Class A office space, 400,000 square feet of retail, dining, and entertainment, 1,200 hotel rooms, 230 townhomes, and 1,970 residential units."

Second Rodeo signed on as a tenant in late April. The brewpub, a concept from Jason Boso and Brain Storm Shelter (the group behind Truck Yard), debuted its original location in the Fort Worth Stockyards during the summer of 2021.

"Second Rodeo Brewing has always been about more than cold beer and good food - it’s about creating a place where the outlaw spirit is alive and the live music never stops,” says Boso. “Frisco is growing quickly and deserves a destination that grows with it, making Firefly Park a natural fit. We built Second Rodeo as a full experience, with house-brewed beer, strong cocktails, great food, and live music every day - all coming together to create a place people want to stay awhile."

It should be noted that plans for Second Rodeo - Frisco are in the very early stages, and details could change (dirt is moving at the site, with condos and office space under construction). Based on the current outlook, the brewpub is scheduled to open in Fall 2027, alongside other first phase retail, residential, office and hotel elements of Firefly Park.

As for other expansion options, Brain Storm Shelter previously looked into adding a Second Rodeo location in Richardson in mid-2024. That project is now a Truck Yard (with no attached brewing operation), opening later this year.

And if we're talking further out, both in terms of timeline and geography, Second Rodeo has eyes on San Antonio for its first location outside of North Texas.

Blue Flag now flying over familiar Fort Worth spot

Single malt in the bottle, Blue Flag Pale Ale in the glass (Photos © Brian Brown/Beer in Big D).

A new beverage alcohol business called Blue Flag Distillery has taken over a long-time familiar spot in the Near Southside neighborhood of Fort Worth.

Led by Will Rucker and Nate Swan, Blue Flag replaces Rahr & Sons Brewing Co. at 701 Galveston Ave., with the brewery's former taproom transformed into a special event space known as The Vault. Blue Flag has been hosting private events there for a few weeks, but a Saturday soft opening was the first time The Vault's doors were open to the public.

Incidentally, Rucker comes from an oil and gas background, while Swan spent many years as a cellarman and brewer at Rahr & Sons, which for him means this new venture makes for a full-circle moment.

So, what's the "blue flag" all about? It's drawn from a tradition built around neighborhood gatherings. Symbolic of an open invitation, if a blue flag was being flown outside of someone's house, it meant friends were free to stop by for community, conversation and a bit of food and drink.

Now, a blue flag flies not only over the entryway to The Vault, but also over the brewhouse in the production area. Among remaining equipment from Rahr & Sons, the brewhouse is the origin point for both house-brewed beer and the distillery's flagship American single malt whiskey.

For the single malt, the "American" designation is new, as "American Single Malt Whiskey" was officially recognized as a category by the U.S. Government in January 2025. Though, at Blue Flag, you could arguably add a "Texan" tag as well, since Blue Flag is partnering with Fort Worth-based TexMalt to source 100% of their malted barley from Texas farms.

In terms of product lines, beer options currently include a rice lager, house lager and a pale ale, with other styles like an IPA and stout in the works. Then on the spirits side, in addition to single malt whiskey, Blue Flag is bottling gin and straight rye whiskey. And like most distilleries just starting out, Blue Flag is outsourcing whiskey to sell (finished, blended and bottled on-site) while its own liquid is aging.

Still to debut is the Tasting Room at Blue Flag, the distillery's retail space being set up at 700 S. Main St. in a building adjacent to the former location of Locust Cider. Until that happens, public access would presumably be limited to pop-up dates at The Vault, so stay tuned to Blue Flag's social media channels (Facebook, Instagram) for upcoming opportunities to visit.

Brewery proposal targets Old Town Roanoke

Image credit: Pirate Panda Brewing/Spiars Engineering & Surveying.

A new brewery may be in the works for Old Town Roanoke, based on the minutes of a Planning & Zoning Commission meeting that took place in the city on Monday, April 6.

Tentatively called Pirate Panda Brewing, the project would be a new construction located on what is now an approximately one-acre empty lot at 200 S. Oak St., just across from Hard Eight BBQ. Plans call for the build-out to consist of a "4,328 square foot brewery, a 3,500 square-foot patio area, and a 200 square-foot kitchen."

Should the proposed venture come to fruition, Roanoke would then be home to two brewing operations, with Pirate Panda joining The 206 Brewery & Bar on Oak St., with just three blocks separating the two establishments.

Also of note, ownership appears to be based in South Florida, which may have been a proposed destination for the project at one time based on a logo design contest held on the graphic design marketplace, 99 Designs.

New brewery looks to leave its footprint in Glen Rose

Texas Honey Blonde one of 10 beers on tap at Glen Rose Brewing Co. (Photos © Brian Brown/Beer in Big D).

If you find yourself making tracks in the far southwestern region of North Texas, there's a new craft beer destination for your consideration, now that Glen Rose Brewing Co. is open and operating in the city known as the "Dinosaur Capital of Texas." It's the first brewery for Glen Rose and the surrounding county of Somervell.

David Dulcie founded the company, which debuted in early July at 302 Lake View St. on a site that sits just over a mile northeast of Glen Rose's historic downtown district. There, the brewery shares an outdoor public area with a neighboring restaurant called 3B Beers, Brats & Burgers. It's a convenient co-existence, since hungry patrons can order one of the shop's build-your-own burger, bratwurst or grilled chicken baskets at the bar inside the taproom.

On that note, Glen Rose operates within a smaller structure, with the taproom and production space each taking up about half of the available square footage. A two-barrel brewing system sets up in the back, with small-batch fermenters lining the walkway along one side of the building.

From those tanks, finished recipes pour from 10 taps, with most product names calling attention to city's topography and dinosaur heritage. Among those are Brazos Brown Ale and Paluxy Pecan Porter (the Paluxy River is a tributary of the Brazos River), along with Raptor Weizen, TriceraHops Hazy IPA and Fossil Fuel Oatmeal Stout.

Of those sampled, the pecan porter (brewed with 20 pounds of locally roasted nuts) was the favorite, though the brewery's Texas Honey Blonde seemed a popular choice as well. With an ABV of 7.1%, the blonde boasts more strength than is typical for the style, the result of a happy mistake when more honey than intended was added during development, according to the beertender.

Other styles on the board included a helles lager, light lager and a bock. And for the non-beer drinkers, Glen Rose offers Big Rocks Hard Seltzer, which can be enjoyed as-is or customized with one of various flavored syrup options.

As for other amenities, the inside has barstool and community seating, along with a handful of widescreen televisions. Then outside, there are cornhole setups, Adirondack chairs and picnic tables for those wishing for a bit more elbow room. There's also a merch stand with swag featuring the brewery's hop logo centered by a three-toed dinosaur footprint, and if you bring your own growler, they'll fill it with your choice of beer to take home.

Glen Rose Brewing Co. opens for business five days a week, with hours beginning at 3 p.m. on Wednesday, and at noon from Thursday-Sunday.

A visit to the new Bosque River Taphouse in Stephenville

A flight of beers paired with the Hothead Buffalo Ranch Chicken Sando
at Bosque River Taphouse (Photos © Brian Brown/Beer in Big D).

This weekend, time was spent catching up on new facilities setting up somewhat outside the orbit of the immediate Dallas-Fort Worth area. One of these, Bosque River Taphouse of Stephenville, originally opened in a temporary space in late 2023. The company has since upgraded to an expansive new spot at 320 S. Harbin Dr., just south of the campus of Tarleton State University.

Sean and Amanda Mosher form the duo behind the family-owned business, which completed the move to its new locale in May. The couple now operates the brewery and taproom in a 15,000 square foot building fronted by roughly 7,000 square feet of outdoor space and a sizable dedicated parking lot. 

On the inside, available area is divvied up between larger and smaller dining sections, the kitchen and the brewhouse, with the main dining room surrounded by more than a dozen wide-screen televisions. Then outside, more seating options occupy both covered and open-air patios, the latter finished with artificial turf and outfitted with ping-pong tables and a fire pit.

So, what about the consumables? Well, Bosque River's food menu features a full range of starters, sandwiches, burgers, flatbread pizzas and "Fried Faves" - like chicken fried chicken, chicken fried steak, and fried catfish. They also have "STX Style" southwestern specialties (tacos, nachos, quesadillas), "Heart Healthy" salads and a kids menu.

For beverages, in addition to wine, cocktails and a full bar, 16 taps pour house beers and a handful of guest offerings. Bosque River recipes include Top Goat Texas Bock (maybe their best beer), Don't Feed This to Your Cows Wheat Ale, Sunfisher IPA (the brewery's Citra-infused flagship) and States Up Texas Lager - the official lager of Tarleton State Athletics. Also rotating in are sour ales, blondes, a hefeweizen, Kölsch, light lager, seltzers and more.

As for the vibe, Bosque River Taphouse was built to be a family-friendly destination for all, with the goal of bringing people together while being an active part of the community, as opposed to just another place to eat. Of course, given the proximity to Tarleton State, university students are bound to become part of the brewery fam as well. Either way, Bosque River would seem to be an ideal hangout for Stephenville locals, whether they're looking to grab a beer and a bite while catching the game, or simply catching a break from their studies.

Bosque River Taphouse serves patrons six days a week, with hours beginning at 11 a.m. from Tuesday-Saturday, and 10 a.m. on Sunday.

Murphy's Law building brewery and pizzeria in Burleson

Image credit: Murphy's Law Brewery & Pizzeria.

A name long familiar to the industry is set to take the next big step on its journey, as Murphy's Law Brewery & Pizzeria has signed a lease on a 4,000 square foot location in The Standard at Chisenhall development at 309 W. Hidden Creek Parkway in Burleson.

Michael and Sandra Murphy are the husband-and-wife team behind Murphy's Law, which began as a homebrewing project carrying the family name roughly a decade ago. Along the way, the Murphys created recipes and participated in events like The Riverside Shootout (2017, 2018) at Martin House Brewing Co. of Fort Worth, and Luckapalooza (2018, 2019) at the craft beer-centric restaurant, LUCK in Dallas, prior to its closure in early 2020.

Beyond their homebrewing endeavors, Michael was a crewmember at the brewers' supply shop, Texas Brewing Inc./Pro Brew Supply, while Sandra went on to join Panther Island Brewing of Fort Worth in 2019, working her way up to the position of head brewer, a pioneering promotion for a North Texas female, in June 2021.

Now, after spending the early part of 2025 doing research and formulating a business plan, the couple is set to embark on a new adventure as they develop Murphy's Law Brewery & Pizzeria with partners Shawn Howell, owner of Southside Cellar in Fort Worth, and Ben Walter, creative and culinary director at Southside Cellar and part of the Priory Brewing Collective.

Of course, after all this time, one might wonder what inspired the Murphys to finally establish a brewery of their own.

"We both were tired of living other's dreams and decided to follow our own," says Michael. "Everything came together perfect, where we are in our lives, the location, and Shawn and Ben helping on the ends we don't know."

Once up and running, Murphy's Law will be the first 100% grain-to-glass brewing operation in Burleson. It'll be a female-led business, with Sandra presiding over brewing operations and Michael handling front-of-house duties as general manager.

In the production space, house beers will be brewed on a 3.5-barrel system, with those recipes and products from other beverage-makers filling out the daily menu.

"We plan on having twenty taps, ten that will be Murphy's Law beers," says Michael. "Another five will be guest taps - styles we won't brew with local stuff from our friends in Dallas-Fort Worth. Then, the last five will be non-beer options - seltzer, mead, etc."

On the subject of what they will  brew, the Murphy's Law portfolio will feature a mix of styles, with anything from everyday lagers to original recipes like the company's Cinnamon Toast Crunch Cream Ale appearing on the tapwall.

"I've been a student of craft beer for a decade, and I believe our offerings will reflect that," says Sandra. "I love a Czech lager as much as I love the cereal beer our Luckapalooza fans know us for. Of course we will have a hazy IPA, but I'm most excited about a rotating IPA series we have planned to honor our friend Charlie Pelletier."

Pelletier, who passed away in March 2024, was a devoted local craft beer advocate and the admin of Fort Worth Craft Beer, a Facebook group focused on brewery news in the Panther City. He was also known for taking a sip of a newly-poured pint and saying, "God, I love this beer!" Taking that to heart, the IPA series will be named after this phrase or something similar.

As for the food offerings, Walter will serve as culinary director at Murphy's Law. After being involved with Black Kat Pizza in Fort Worth, Walter is now working to advance the pizza program at Southside Cellar. Plus, he's been collaborating with the team at Vector Brewing of Dallas to perfect the dough they'll be using at Murphy's Law.

So, when is all of this expected to happen? Construction is set to begin on Murphy's Law Brewery & Pizzeria after the first of the year, with the goal to be open by next summer (ideally in time for the World Cup). Readers can stay up-to-date on the progress of the build-out by following the company's social media channels on Facebook and Instagram.

Rollertown ready to debut new HQ in Frisco

Exterior views of the new Rollertown HQ in Frisco (Photos © Brian Brown/Beer in Big D).

By now, you've surely heard that Rollertown Beerworks is moving operations from its original home in Celina. Founded in 2020 by brothers Jonathan and Ben Rogers, along with Jeff "Skin" Wade (the latter two of "The Ben & Skin Show" on 97.1 The Eagle), the company is preparing to open a colossal new brewing complex located at 6450 Main St. in Downtown Frisco.

So, why Downtown Frisco? For one thing, the choice of destination shortens the drive for many of Rollertown's fans. At the same time, those involved wanted bring the factory back to urban America, and where better than Frisco, arguably one of the more vibrant cities in North Texas and homebase for companies like the Dallas Cowboys, the Dallas Stars, FC Dallas, the PGA of America and more.

"Manufacturing in America is not happening on Main St. anymore, so for us this brings in a beautiful connectivity," says Jonathan Rogers, CEO of Rollertown. "We want people to develop a connection to the product and a connection to the place."

Connecting to residents and visitors to the city is a virtual given, since Rollertown exists as a sort of anchor point directly between Toyota Stadium (home to FC Dallas) and Downtown Frisco. Coupled with the proximity to Main St., that means there will always be activity and energy in and around the campus.

Plus, the inner workings of the brewery will be visible to even the casual observer, thanks to sightlines into the brewhouse reaching Main St. pedestrians. And if anyone wants a closer look, they can simply step into a fishbowl-like spot that's been fashioned along the west side of the 15,000 square foot production building.

Speaking of making beer, when not brewing Rollertown's flagship Kölsch, The Big German, head brewer Tommy Miller and the production team will be operating from a position of maximum flexibility with 30-bbl, 7-bbl and 1-bbl brewing systems on-site.

"The good thing about having the three sizes is we'll be able to do lots of small batch stuff, so our taproom will always have a good mix," says Miller. "We'll have something for everybody, with hazies all the way down to Shiner Bock-type beers."

Then, on the topic of what food will be available to pair with Rollertown's beers, dining options will take one of two forms. Parking spots are reserved for a pair of food trucks, while the taproom will house a full-service kitchen (coming soon). From there, the plan is to have a mix of pizza, burgers, tacos or barbecue available at all times.

The beauty of the place, though, may be in the different ways you can choose to spend your time at Rollertown.

"We're shooting for a bunch of different experiences," says Rogers. "If you come back multiple times per week, the experience can be different every time depending on where you sit."

Indeed, patrons can sit inside or out, upstairs or down, out front or in the back, this while enjoying views of various buildings in the downtown district, the city's historic silos or the soccer stadium.

For indoor ambiance, Rollertown's taproom layouts offer two distinctly different vibes totaling over 6,000 square feet. The downstairs is more pub-like, with lowered ceilings giving the space a more intimate feel. Upstairs, though, it's a sports bar atmosphere, with high ceilings, a large bar top centering the space, and three 110" televisions (and flanking smaller screens) providing visual entertainment.

If you prefer the great outdoors, there's the "Front Yard," a 4300 square foot beer garden with Toyota Stadium sighted in the distance, or the "Back Yard," a 25,000 square foot artificial turf lawn which fronts the silos and a stage installation featuring a 17x11-foot audio/video screen mounted on its back wall. You can also escape the sun, if you so desire, under covered porch areas extending from the taproom both upstairs and down. 

What about other amenities? Well, there's a merch zone, coolers for to-go beer, and with Rollertown's house-blended spirits program, the brewery will be the only place in the city where you can buy a bottle of vodka or whiskey - since liquor stores aren't allowed in Frisco.

There are also multiple private rooms for rent, including one called the "Pico Room" inside the brewhouse. Once completed, it will have its own bar, televisions and house beers on tap, making it an ideal space for corporate events, bachelor parties, fantasy football drafts or homebrew gatherings. Moreover, there's the option of making your own 1-bbl batch of beer with the brew crew.

Add to all of that some of the brewery's signature events - Ben & Skin remotes, Branoofunck nights, Cowboys/Mavs/Stars watch parties, and live lucha libre and sumo tournaments - and it stands to reason that there will always be a lot going on at Rollertown. But then, that fits right into the idea of siting the brewery centerstage within the hustle and bustle of the city.

Of course, this is just a taste of what Rollertown's new HQ has to offer. If you want to learn more, you'll just have come to Frisco and find out for yourself.

With that, grand opening festivities are on tap for this week, with an Official Ribbon Cutting and live music on Friday, Lucha on the Lawn on Saturday, and a Cowboys Watch Party on Sunday. Some events have ticketing options for reserved seating, so click through the links for more information.

On 903's new spot in Downtown Sherman

The ins and outs of 903's new restaurant and taproom in Downtown Sherman (Photos: © Brian Brown/Beer in Big D).

It's been nearly two months since 903 Brewers officially moved out of its original taproom in Sherman, but this week was my first opportunity to check out the finished version of the company's new downtown digs in person.

In February, owners Jeremy and Natalie Roberts first announced plans to end their 12-year run on Elm St. in Sherman and relocate operations to not one, but multiple new locations. Details on a new production space are pending, and a taproom in Denison is currently under construction, but the brewery's new taproom and restaurant at 221 W. Houston St. in Sherman has been up and running since early June.

Located in a structure dating back over 120 years, 903 Brewers now sets up in what is known as the Kreager Building. The name references a prominent local landowner, John C. Kreager (1892-1972), and his Kreager Hatchery, Seed & Feed Co. which occupied the building from roughly the late 1930s until at least the early 1980s. History buffs will notice signage calling attention to the former business in the restaurant's public areas.

As for what the now renovated structure offers modern day patrons of 903 Brewers, the 7,500 square foot interior splits into a main dining room, supplemented by two smaller seating areas, and the kitchen. The larger room has bar seating as well, the requisite array of widescreen TVs, and a beer to-go station where customers can grab a few cold ones to take home.

Then for outdoor dining, there's a spacious open-air back patio (the outside may actually be bigger than the inside), along with a more intimate covered patio out front.

Of course, no matter where you choose to sit, you'll have access to a range of consumables that includes a selection of well over 30 house beers, local wines, and non-alcoholic sodas to pair with a food menu featuring shareables, build-your-own grilled cheese options, burgers, salads, sandwiches, pizzas and more.

Oh, and not for nothing, I know it's a brewery and we're supposed to talk about the beer, but 903 is an old friend to us by now, so let me just mention that they have the best onion rings I've had in a long, long time (look for the Whiskey Battered Onion Rings under "Shareables and Snacks").

903 Brewers - Sherman is open from Tuesday through Sunday, with daily hours beginning at 11 a.m.

Rios Brewing Co. taps first house beers in Grand Prairie

Patio elevation, Club Sandwich w/ House Salad, Norwegian Citrus IPA,
Wild Berries Sour, American Light Lager (Photos: © Brian Brown/Beer in Big D).

Rios Brewing Co. has fully made the transition to a local independent brewpub, now that the spot's first house beers have been tapped at 1015 Ikea Pl. in Grand Prairie.

Originally set up as a franchise taproom for Voodoo Brewing Co., the location was the first North Texas landing spot for the Pennsylvania-based beer maker. It opened in May 2023 and was managed as such for two years before owner Roland Rios decided to end the partnership and re-brand in order to establish the first-ever brewing operation in Grand Prairie.

Changes made included the creation of new signage and a new logo, along with the installation of brewing equipment which tucks into a corner off to one side of the bar. From there, small-batch beers flow from three five-barrel fermentation tanks, rotating into the brewpub's daily lineup every few weeks.

Among those first to emerge are Rios' Light American Lager, a Wild Berries Sour, and a Norwegian Citrus IPA. These and future "Rios" recipes (Mexican Lager, Honey Wheat and more) will supplement a large selection of guest brews from local, regional and national producers (including a handful of macros) on a 44-handle tapwall. And just in case you're wondering, at least for now, a few Voodoo beers are indeed still part of the mix.

As for other changes, the food menu has been revamped as well. Elevated pub fare is still the order of the day, with a range of appetizers, salads, sammies, burgers and pizzas on the offer. There are also food flights, with various options on the table for how customers choose to enjoy hot dogs or tacos.

Rios Brewing Co. serves patrons seven days a week, with daily hours beginning at 11 a.m.

Cooley Bay Winery adds brewing ops in Van Alstyne

Photos: © Brian Brown/Beer in Big D.

It's now cool to order a craft beer at Cooley Bay Winery, as the company has begun brewing and serving its own brand of beer on-site at 545 Collin Mckinney Pkwy in Van Alstyne.

In fact, the terms brewery, cidery and meadery will all apply to the venture going forward, fulfilling the vision owners William and Jennifer Windlow had in mind when they purchased Cooley Bay in December 2024. And with specialty sips of all types available, Cooley Bay will be the only known business in North Texas producing beer, cider, mead and wine in one place on a regular basis.

On making beer, Cooley Bay's new phase is the culmination of a years-long journey towards doing the thing William knew he wanted to do. He went from his first homebrewing attempts around 2008, to starting a homebrew club in Texoma in 2010, to recruiting investors to open a brewery in 2018, to getting derailed by COVID, to forming a new group and being a signature away from buying Franconia Brewing Co. of McKinney in 2022.

When that deal fell through, Windlow shifted his focus to explore partnerships with the idea of adding beer production to an existing business model. Those efforts eventually led to a discussion with the original owners of Cooley Bay. Turns out they were ready to move on, so the timing was right for the Windlows to take over the business earlier this year.

From there, small-batch brewing operations launched in June leading up to Cooley Bay's house beer debut on Thursday. For the inaugural pours, a traditional and enjoyable style lineup with a blonde, ESB, Irish red, and stout was chosen purposefully, as Windlow wants to keep things simple while gauging the taste preferences of the local community.

Along those lines, other classics in the queue include a rye beer, a saison, an English brown, a Scottish light and a Belgian patersbier. Then, seasonals like an Oktoberfest should be expected as well.

Indeed, standards may be the norm, but Windlow assures that fun stuff will also pop up from time to time (and more often if the demand is there). That said, no matter the recipe, every beer at Cooley Bay will be brewed with all natural ingredients - no syrups, no extracts, no artificial flavorings. If something calls for a citrus element, for example, what's added to the mix will come from the actual fruit.

As for what Cooley Bay offers beyond their quartet of craft beverages, a small bites food menu has charcuterie and snack boards, flatbread pizzas, sliders, crab cakes, and a dessert of the week. One snack board, incidentally, is the new Beer Board featuring house-made beer bread and beer cheese. It was created, of course, to celebrate the release of Cooley Bay beers.

Cooley Bay Winery (& Brewery) serves patrons Thursday through Sunday, with hours beginning at 2 p.m. each day.

Beer is back at Landon Winery in Greenville

Image credit: Landon Winery.

A longtime local winemaker has rejoined the roster of North Texas beer brands, as Landon Winery is once again serving house beers at its location in Greenville.

Owned by Bob Landon, the winery originally opened in Mckinney in 2005, with Greenville coming online as the primary production facility in 2010. Beer was then added to the mix in Greenville during the summer of 2017, the motivation being to provide another beverage option for tasting room visitors seeking to enjoy something other than wine.

As it turned out, Landon's first foray into beer was somewhat short-lived, with brewing operations ending by early 2019. Now that beer is back, the winery has both an American Lager and a Mexican Lager on tap in Greenville.

As for other locales, house beers are also distributed to Landon's site in Downtown Gainesville, which opened last fall and is billed as a winery/brewery/distillery.

Locals line up for a taste of Forney's first brewery

Forney Brewing Co.'s taproom, tapwall, German hefeweizen, 10-bbl brewhouse, cobb salad (All photos: © Brian Brown/Beer in Big D).

If the steady line of locals visiting on opening day is any indication, the first brewery to do business in the City of Forney should be well on its way to realizing the goal of being a go-to entertainment destination for area residents.

Owned and operated by Eric Britton, Forney Brewing Co. is located at 203 E. Main St. in the heart of Downtown Forney. Method Architecture did the work to renovate and modernize an existing structure on the site, which has around 5,000 square feet of interior space supplemented by a 1,500 square foot covered patio outdoors.

Inside, patrons seated in the taproom are surrounded by a variety of visuals. Windows on one end of the building provide views of the production space, while a wall on the opposite end is adorned with vintage photos paying homage to the city's history. Then, of course, there's the requisite array of widescreen TVs.

A full kitchen is also among the amenities, and Britton - a confessed foodie - says an attention to detail will be applied to the food offerings as well as the beer. At a glance, the focused menu has an elevated pub fare feel, featuring starters (deviled eggs, nachos, wings), salads, sandwiches, smash burgers, and kids items, not to mention Sticky Toffee Pudding for dessert.

Liquid options naturally begin with the beer, but Forney Brewing also serves wine, cocktails and sodas. Flights and full pours are filled from a 17-handle tapwall, with four house beers and five guest offerings from Manhattan Project Beer Co. now on tap. The context there is Britton worked at the Dallas-based firm before taking the leap to open a brewery of his own.

On the current beer lineup, Britton is quick to emphasize it's in the introductory stage. He says "the fun stuff will come out once production gets going," but at the outset, the idea is to get a feel for Forney's flavor preferences. So, for now, his recipes include standards like an American light lager, a German hefeweizen, a juicy IPA and a hoppy brown ale.

And therein lies another bit of insight into Britton's approach, as new beers will debut with style nomenclature only. "Our beers will have names, but they have to earn a name first," explains Britton. In other words, both he and his customers will have to be happy with a beer before it assumes any sort of identity. That said, the hoppy brown could be a nominee, at least based on favorites discussed with fellow drinkers seated at the bar.

As for other things to look forward to, Britton says the "just getting started" thing really applies to the whole operation. On top of expanding the house beer portfolio, they'll add events, kids games and more as they work to further establish Forney Brewing Co.'s family-friendly atmosphere.

For more on Forney Brewing Co., including updates on operating hours going forward, follow the brewery's social media channels on Facebook and Instagram.

Oak Highlands opens new Richardson locale

Photos © Brian Brown/Beer in Big D.

Following an April announcement detailing plans to move operations from their original location in Dallas, Oak Highlands Brewery (OHB) is debuting the company's new digs in Richardson during a grand opening event this weekend.

Situated at 500 Lockwood Dr. in the Lockwood neighborhood of city's Core District, Oak Highlands will occupy an 11,000 square foot structure going forward. Formerly home to Happy Hippie Brewing Co., the turnkey space is a purposeful step down from the 16,000 square feet Oak Highlands utilized in Dallas, with the new site offering a number of advantages.

For one, the interior lays out with a larger taproom (separate from the production area) compared to Dallas, with an alcove set aside for live music set-ups and a separate room that can be cordoned off for events. Plus, there's the potential for more foot traffic, given the change of scenery from an industrial park to the outskirts of a residential community where an array of retail and entertainment destinations now sit in proximity to the brewery.

Neighbors include Communion Coffee Shop and Lockwood Distilling Co., both of which do business just steps away from Oak Highlands' front door. And judging by the opening day tappings of a Nitro Coffee Porter with Communion Coffee and Locktoberfest, a barrel-aged version of the brewery's Oktoberfest finished in Lockwood whiskey barrels, there's the promise of many collaborations to come in the future.

Speaking of beer production, the company will be downsizing with respect to brewhouse operations as well. Ryan Pickering, head brewer and Certified Cicerone at Oak Highlands, is moving from the 30-barrel system in Dallas to a newer 10-barrel setup in Richardson. It's actually a bit of a blessing, according to Pickering, since smaller batches means he'll be able to brew more often and with a lot more flexibility.

Right now, the Richardson tapwall is capable of pouring 10 beers, but there are plans to expand that to the 20-handle wall currently being used in Dallas. Pickering says they'll also bring other equipment over, while making further adjustments to the pre-existing production, canning and cooling capabilities to bring things more in line with the brewery's everyday needs.

Beyond the beer, on the topic of other amenities at Oak Highlands' new spot, there are wide-screen TVs, pinball machines, and a to-go fridge, not to mention fresh merchandise in the form of a new lineup of t-shirts and hats. Oh, and let's not forget about the permanent food truck installation.

After making a name for itself out west, Brix Barbecue will be parked out front serving barbecue to Oak Highlands patrons on the regular. Brix, which has a brick-and-mortar locale in the Near Southside neighborhood of Fort Worth, was among those receiving an Honorable Mention nod in Texas Monthly's just-published list of the best barbecue joints in all of Texas.

As for operating hours, set service times in Richardson are pending, but take note that Dallas will remain open (and hosting events) during the transition, with the final day at the original OHB set for July 31.

Grand Prairie brewpub to rebrand, add house beers

Image credit: Rios Brewing Co.

Change is coming to what was once the Grand Prairie franchise location of Voodoo Brewing Co., as the business has gone fully independent and is rebranding as Rios Brewing Co.

Owned by Roland Rios, the Grand Prairie brewpub originally opened in May 2023 using the footprint laid out to franchisees by the Pennsylvania-based parent company. According to Rios, that partnership is no longer active, and there are now plans to expand operations.

"We are doing a complete rebrand and will start brewing our own beer onsite," says Rios. "We will be applying for a federal producer permit in the next couple of weeks. We should be done with our complete rebrand in the next six weeks and tentatively have our first batch of beer around June 1st. We will have three small five-barrel fermenting tanks that will be able to produce two batches per tank each month. We have a 44 beer tap system, so we’ll continue to carry other local craft brewer’s beer at our site."

So far, three brewpubs bearing the Voodoo name have opened in North Texas. Counting the Grand Prairie news and the closure of a Fort Worth locale in November, that leaves Voodoo Brewing Co. - Plano as the only active franchise in the area. As for others, a proposed venture in Denton was apparently abandoned sometime last year, but there are still projects under construction in both Lewisville and Prosper.

Parker County Brewing Co. now occupies new stable in Willow Park

Top center: Parker County's Spicy Chicken Sammie (Photos © Brian Brown/Beer in Big D).

Parker County Brewing Co. of Willow Park first appeared on the North Texas scene after opening in early 2018. Now, seven years later, the brewpub has traded-in its retail development digs for a standalone place of its own right across the highway from its original location.

Currently owned and operated by co-founder Ryan Stewart, the company began looking to expand to a larger facility in late 2022. At first, the plan was to pursue a new construction just down the way along I-20, but an alternative became available when a building once home to Parker County Ice House hit the market.

Located at 210 Willow Bend Dr., the existing building consisted of 4,500 square feet on 0.72 acres of land, but an additional 1,500 square feet was added during the renovation process. And to put it quite simply, the resulting venue is a bigger, better version of the Parker County brewpub.

Bigger being the operative word when talking about the kitchen, dining room and bar area. Add to that an outdoor wrap-around patio (with a covered stage) that has as much room or more than the interior, and patrons and crew members alike should have more than enough room to move around in Parker County's new surroundings.

With regards to other aspects of the upgraded experience, there's also something new on the drink menu. Beverage options begin with Parker County's portfolio of "Unbridled Brews," but now in addition to wine, cider and seltzer, a fully-stocked bar provides the spirits necessary to create a range of hand-crafted cocktails.

Really, just about the only thing standing pat, at least for now, is the brewpub's production setup. Trucked over as-is, the brewdeck and equipment array is manned by Mike Kraft, a longtime industry vet who got his start in North Texas during the brewpub boom of the 1990s. And he's got plenty of taps to play with, considering 30 handles are installed on each side of the service area.

On that note, these days the year-round beer lineup includes Side Pony Blonde, Southern Passion IPA, Just a Phaze IPA and Galactic Cowboy Double Hazy IPA. Then, seasonal selections like 1879 Prohibition Ale, Velvet Reaper Imperial Oatmeal Stout, Peach Blonde, Wild Cherry Sour and others rotate in regularly.

As for the food, Neapolitan pizzas are still the primary culinary attraction, with salads, sammies, wraps, and a kids menu set to fill out the daily offering sheet as well.

Parker County Brewing Co. is now open for lunch and dinner six days a week (closed on Tuesday). An official grand opening takes place on Saturday, March 1, with live music acts hitting the stage starting at 2:30 p.m.

903 Brewers moving to multiple new locations

Left: Sherman site at 221 W. Houston St. (7500 square feet).                    Right: Denison site at 421 W. Main St. (4500 square feet).
Images courtesy of 903 Brewers.

A new beginning is on the horizon for 903 Brewers, as the 12-year old company is planning to take out a fresh lease on life. Well, a few of them actually. No, this isn't the project previously announced for FM 1417 - that one is no longer active. This is different, and something that looks to help 903 Brewers expand its daily reach beyond the borders of its original home in Sherman.

The long and the short of it is this...903 Brewers is moving, and not just to a single location. With the lease up on the Elm St. spot in Sherman, founders Jeremy and Natalie Roberts have put together a future plan that involves a new production site, along with not one, but two non-production taproom/restaurants.

Details from the source...

"First Stop: Downtown Sherman!

Opening June 2025, our new Sherman taproom will be located at 221 W. Houston St., inside the historic Kreager Feed Store - one of Urban Sherman’s incredible downtown revitalization projects. We’ve partnered with D2 Built and the talented David and Joshua Downtain to bring this space to life, blending modern design with the building’s rich history.

At 7,500+ square feet, this taproom will feature a spacious front patio, a huge back patio, and tons of parking - perfect for gathering with friends and family! We invite you to drive by and see the incredible transformation happening.

Next Up: Downtown Denison!

Coming September 2025, we’re teaming up with our good friends Scott & Meghan Furhman to bring you something truly special at 421 W. Main St. This taproom will be two stories with - wait for it - a ROOFTOP PATIO overlooking beautiful Downtown Denison! 

If you’re in the area, swing by and check out the progress - we can’t wait to welcome you!"

Specifics on a new production-only locale are still being finalized, so expect to hear more about that in the coming months. And not to worry, 903 Brewers will remain open on Elm St. until the new Sherman site is ready.

Toasty Bros. a place for pints and paintings in Denton

Photos © Brian Brown/Beer in Big D.

Six years after first debuting its brand, Toasty Bros. has a place to call its own with the opening of a permanent location for its brewery, taproom and art gallery at 104 N. Bell Ave. in Denton.

Toast Tiensvold launched Toasty Bros. in March 2019 with the release of Damage Dealer Double Stout. Since then, that beer and others have been brewed at Hop & Sting Brewing Co. of Grapevine through an alternating proprietorship agreement. All the while, the path to self-sufficiency has been in the making, the last leg of the journey starting when a lease was signed on the Bell Ave. building around three years ago.

Speaking of the new home of Toasty Bros., the business sets up in a former auto repair shop complete with front-facing roll-top doors. There's roughly 1500 square feet of space to work with, a little more than half of that devoted to the taproom.

And inside, it's unquestionably cozy, with earth tones on the walls and natural wood tabletops in the seating area. Then there's the bar installation, which has barrel staves forming the foundation for a bar top featuring wood planks framing a neon blue light centerpiece. Add to all that the surrounding gallery of original paintings, and you've got what amounts to a neighborhood tavern turned artistic oasis.

On the beer, house recipes pour from 12 taps, with selections like Bäkéneko Black IPA, Earl the Orange Alien Dessert Stout, Experience Points Porter, Random Number Generator DIPA, Rock Philosopher Undead Ale and others joining Damage Dealer on the current menu. Future offerings will be borne out of a three-barrel system on site, maintaining the small-batch approach Toasty Bros. has touted from the outset.

As for other amenities, sodas and bottled water are kept on hand for those not imbibing. There's also a dart board if you need a competitive diversion, and charging outlets are installed just below the bar for anyone needing to give their phone or tablet a battery boost while enjoying their beer.

Looking back on past coverage, fostering local pride has always been a focus for Toasty Bros. (the phrase is in the logo), and opening a taproom someday in Denton was the goal from its earliest days. Now that the ambition has been realized, fans of the brewery can celebrate the arrival of the city's newest craft beer destination.

Stop in and raise a glass with Toasty Bros. five days a week, with hours beginning at 5 p.m. Thursday-Saturday, and 10 a.m. on Sunday and Monday.