January 4, 2009
Cont from Part 1… As Meztger was energetically describing his hopes for craft-brewing in the San Antonio area, I could help but wonder how someone who began craft brewing in college got to this point. Where did he get the idea to open his own brewery?
When asked this question, Meztger told me had been traveling the country visiting other craft-breweries. In 2005 he had landed at Chama River Brewing Co., in Albuquerque, NM. While there enjoying one of their brews, the idea just struck him. He began to wonder what it would be like. At that point his quest began.
While sitting with Metzger and enjoying a pint of their Torpor Porter, he told me that in setting up his own brew pub, he hoped to avoid the mistakes that other brew pubs, such as the Laboratory Brewing Co, had made. He felt that what led to The Lab’s demise was that they had built in an area that was not only already developed, but was one of the older parts of town. As a result, the rent was high in the area and no room for growth. In setting out, he chose a part of San Antonio that was only beginning to develop, so he was able to avoid these two potential problems in landing on the northside of San Antonio.
Getting the word out on a new business can be tough. Metzger said word of mouth in the craft-brew circles, ad spots on local radio and T.V., as well as reviews in local newspapers such as the San Antonio Express-News and San Antonio Current helped and reaction to Freetail has been positive Metzger said. Opening night was packed and although they did not have their brews on tap yet, folks kept coming back. Business has been steady since.
As we were talking, brew master Jason Davis walked up with a surprise for me. He advised he was working on a recipe idea in the back and wanted me try it out. I was treated to a Belgian version of Freetails La Rubia. I decided to drill both Meztger and Davis about their brews and the approach they take. Meztger said that recipes are usually a collaboration with Dais, but that’s where it ends. From that point, Davis takes over. Davis and Metzger said their philosophies were very similar, they both wanted to brew good beer that would reach a variety of taste buds.
I asked Meztger how he and David met and how he was able to pull Davis away from Blue Star. Metzger said he and Davis met at a conference. From that point they began to talk brewing methods and Metzger would try out Davis’ home brews. When they realized they were heading in the same direction, Davis made the move to brewmaster at Freetail with Metzger. With Davis’ 12 years of brewing experience, beginning at Waterloo Brewing and most recently at Blue Star, and their similar approaches, it was a no brainier to team up.
At this point, my oldest son came over and asked Metzger how long it takes to brew a batch of his beer. ‘Good question!’ he said. It depends on what style they are brewing he said. Hilarious!
As we winded down our conversation, Metzger left me with some final thoughts. He said he had three goals with Freetail: To make the best beer in Texas; the best pizza in san Antonio; and have most knowledgeable and friendly wait staff. he said that awards are nice, however he was concerned with putting out brews that everyone would enjoy. That prompted me to ask one last question, what would he say to someone who says that they don’t like beer. metzer left me with this “You just haven’t met a beer that you like!”
