When Ranger Creek Brewing and Distilling opened in 2010, an easy drinking lager was always supposed to be a part of the “Brewstillery’s” regular year around lineup. Over the years this came in the form of ‘South Texas Lager’, ‘Red Headed Stranger’ and ‘Love Struck Hefe’ and while Red Headed and Love Struck are still around as seasonal brews, Ranger Creek was still without a year around lager.
It's a tale of two cities. It's a strange tale. It's a tale of two breweries. It's StrangeTail VI. StrangeTail is collaboration between Denver’s Strange Craft Brewing and our own Freetail Brewing here in San Antonio, now in its sixth year. It's collaboration not just between two brewers but between two friends.
Strange Craft’s Tim Myers and Freetail’s Jason Davis first met in 2010 during the Great American Beer Festival in Denver, Colorado. “His (Tim Myers) small, then nano-brewery lying in the shadow of Mile High Field, was in its first year of production and appeared on the front page of the Denver Post. Our small crew hiked down there to taste their wares and we’ve been friends ever since.”says Davis describing their first meeting.
Since then, Myers and Davis have had collaborations in both Denver and San Antonio each year. Although the IPA style has dominated their collaborations, the two brewers have also released a hoppy Saison brewed with Piloncillo and a couple of versions of Berliner-Weisse that have included hibiscus, cherry, and ancho chiles. This will be the first time the collaboration will be brewed at Freetail’s production facility on S. Presa St in San Antonio.
This year’s collaboration comes in the form of a hoppy lager, or Texas Lager as the guys refer to it. “We wanted to brew something reminiscent of both cities, yet was easy drinking for the upcoming summer” said Myers. Colorado grown Chinook hops were used in addition to lemondrop hops, Weyermann Pilsner, Vienna and Carafa malts. Expect a very hop forward lager due to late hop editions. The brew should come in around 5-6% ABV, perfect for both Colorado and Texas summers.
As with the last three years, StrangeTail will be entered in the Colorado Collaboration Festival, now in its fourth year and highlights brewery collaborations, giving brewers a way to “brew a unique beer with another brewery.” “The festival will feature 75 projects and 100 breweries,” said Alexandra Weissner of Alexa PR. This year’s festival will be held March 25th in Denver. The festival was created by Two Parts, a Denver based ticketing co, and the Colorado Brewers Guild.
StrangeTail VI will be available in the Alamo City at Freetail’s South Presa location, as well as the usual bars around San Antonio, with a few kegs making their way to Colorado for the festival. As to when it will be available? “When it's ready” said Davis. You're quite the comedian Mr. Davis.
Photo Credit: BeerPulse
Now rated as “one of the top three cocktail conferences in the country” by Fodor’s, the San Antonio Cocktail Conference returned for its sixth year last week for five days of seminars and events for cocktail enthusiasts and professional mixologists. Over the five days, attendees were treated to seminars on a wide variety of topics that catered to all levels of experience.
The conference started in 2012 and was headed up by Bohanan’s Prime steaks as a way to highlight San Antonio’s fast growing cocktail culture and benefits Houston Street Charities. It has grown with the guidance of cocktail guru Sasha Petraske, the conference has become a powerhouse that takes over most downtown San Antonio with pairings, dinners, tastings and bar crawls. Such the ever popular the ever popular ‘Waldorf of the Prairie”, a social event featuring dozens of cocktails and culinary combinations held at the historic St. Anthony Hotel, once referred to as the Waldorf of the Prairie because of its East Coast style opulence.
Brewery Productuon Avery Swanson has been promoted to Head Brewer, after the departure of Garret Crowell who leaves Jester King to start his own brewing venture.
Great job and congratulations to Avery! She's going to do a fantastic job! Full press release below:
David Bowie. Merle Haggard. Prince. All gone, along with many more. Big changes in 2016 for all of us. These changes were not limited to movie and rockstars though, the craft beer industry was affected as well. Though not all inclusive, the following are some of the upheavals with craft beer that surprised many in 2016 and surprised none at the same time.
n a year that has seen some crazy changes within the craft beer industry, 2016 sees yet another move. In the last eight months, we've already seen former Stone brewmaster Mitch Steele leave to start his own brewery, as well as the departure of Todd Haug from Surly Brewing and multiple AB-InBev buyouts. Now craft beer industry sales veteran Jason Armstrong, former National Direct of Sales for Stone Brewing and most recently of Buffalo Bayou Brewing in Houston, has joined Colorado based Ska Brewing as its Texas sales rep.
Ska is best known for its hop forward ‘Modus Hoperandi’; the Vienna style Lager ‘Mexican Logger’, Euphoria Pale Ale and Pinstripe Red Ale.
The wait is finally over. On November 19, Weathered Souls Brewing Co celebrated their grand opening in a very grand fashion. With doors opening at noon, the guys at Weathered Souls (located at 606 Embassy Oaks, suite 500) celebrated long and hard until around midnight with eight hundred of their closest friends. Attendees began lining up around 11:00am awaiting the formal ribbon cutting ceremony at 11:30am and to be first to get a crack at the brew they have been eagerly waiting try.
The décor inside the restaurant side of the brewpub is simple. Sleek concrete floors that are stained a glossy brown hat matches the marble style counter tops, tables and chairs. Comforting earth tones adorn the walls with a tile back splash accenting the sixteen taps available. Next to the restaurant side, is a rolling garage door separating the brewhouse that features a twenty barrel brewing system and several forty barrel fermenters, as well as the cold room and future barrel program.
The State vs. Cuvée Coffee
Sounds catchy, doesn't it? It’s actually not far from the current suit styling used by the TABC’s lawyers (Texas Alcohol and Beverage Commission) when suit was filed against Cuvée Coffee out of Austin, Texas and its founder Mike McKim over their use of ‘crowlers’, as well as their defiance of TABC’s interpretation of the alcohol and beverage code.
Tuesday Cuvée’s attorney, Angel Tomasino received the Administrative Law Judge’s ruling recommendation, which was made November 17 and will be sent to the TABC’s Executive Director for review. Judge John Beeler advised in court documents that “Because TABC failed to establish Cuvée committed any violation of the Code, the ALJ recommends no action be taken against it.”
Now in its sixth year since starting up again in 2011, the Texas Craft Brewers Festival (TCBF) descended upon Austin on Saturday September, 24, 2016 bigger and better than ever. The TCBF is a product of the Texas Craft Brewers Guild (TCBG), with some proceeds benefiting various charities each year.
This year's festival featured over 100 Texas craft brewers with more than 470 unique brews for attendees to enjoy. Whether a novice to craft beer or a seasoned vet, the festival certainly had something for everyone, with special tappings on the hour from many of the participating breweries.
With more and more beer pairings popping up, we can see a greater awareness with the public as to just how well beer pairs with food. Gone are the days when a pairing meant various varieties of wine paired with many of the same types of foods. Beer’s grain based nature, the herbal hop notes and fruitiness or spiciness of brewers yeast lends to almost infinite pairing possibilities.
You can even think outside of the box of normal pairings. A favorite of mine is mixing sour beers with sweet desserts, such as cupcakes. Though sour is a bit of a catch all term thous, it typically refers to that of a half a dozen traditional beers from Belgium and Germany.
The challenge with a pairing of the type is to find a way for the acidic nature of sour beers to mesh with the sweetness of the cupcakes. The key is in placing non-traditional flavors in the cupcakes that would clash with the beer. Ingredients such as woodruff, cheese or bacon fit the bill and can easily work with a cupcake. Balance the savory with the sweet. Construct each dessert to fit the characteristics of each individual beer.
Long looked at as a desert when it came to cocktails or adult beverages, San Antonio is quickly changing that perception around the country. This past January, the Alamo City was host to the 5th annual San Antonio Cocktail Conference, a gathering of professionals in the bar and restaurant industry that focuses on education and guided tastings. The conference attracts speakers and attendees from all over the United States eager to expand their knowledge, ask questions to further their craft/business and mingle with other professionals.
Each year the variety and number of seminars has grown and this year included over thirty seminars, with many more pairings and social events, such as ‘Waldorf of the Prairie”, a social event featuring dozens of cocktails and culinary combinations held at the historic St. Anthony Hotel, once referred to as the Waldorf of the Prairie because of it’s East Coast style opulence.
Although there were multiple dinners and pairings early in the week, for many the conference began on Thursday morning with several seminars, which continued into Saturday. Here are some seminar highlights: