Essentially the Federal court states that breweries in Texas can now: label a beer a ‘beer’ and an ale, an ‘ale’, regardless of the ABV; advertise where their beers are sold; as well as describe the alcohol content of their beers with words like ‘strong’. “In a remarkable (though logically dubious) demonstration of circular reasoning” Judge Sparks states in his ruling filed yesterday, the “TABC attempts to defend the constitutional legitimacy of the Code through an appeal to the statutory authority of the Code itself.” Referring to the required use of the terms “beer”, “ale”, and “malt liquor”, he writes “TABC’s argument, combined with artful legislative drafting, could be used to justify any restrictions on commercial speech. For instance, Texas would likely face no (legal) obstacle if it wished to pass a law defining the word ‘milk’ to mean ‘a nocturnal flying mammal that eats insects and employs echolocation.’ Under TABC’s logic, Texas would then be authorized to prohibit use of the word ‘milk’ by producers of a certain liquid dairy product, but also to require Austin promoters to advertise the famous annual ‘Milk Festival’ on the Congress Avenue Bridge.’”

The lawsuit contended that several beer laws in the State of Texas were unconstitutional and violated the first amendment, as well as equal protection clause. Under the current system mandated by TABC Code, everything brewed over 4% alcohol by weight must be labeled an “Ale” or “malt liquor” and everything brewed at or below 4% A “beer”. This can cause what is brewed to be labeled something different than the style itself is called. It’s like calling an pale ale below 4% a pale beer. Stone Brewing Co in Escondido, California has not brought their ‘Levitation Ale’ into Texas for this reason.

State law also prevents breweries from using words that accurately reference alcoholic strength like “strong” or “low alcohol”. If you like a Belgian Dark Strong Ale and wanted one from let’s say Ranger Creek Brewing and Distilling in San Antonio, you’d almost have to ask if they had it, as it wouldn’t be mentioned on the bottle. This goes for advertising as well.

Other inequities named in the suit, but not overturned: breweries are not allowed to sell on site, while wineries are; brew pubs can not bottle and distribute off premises; and prohibition against overseas breweries selling to distributors in Texas, who already have a license and instead require them to obtain a separate license. Although these issues fall under the Equal Protection clause and are considered tougher to fight, Judge Sparks reasoning for not ruling overturning them is less clear to me, however in his ruling he does go on to say that the State of Texas is fortunate that the burden of proof rested with the plaintiffs, or they may have come out worse in the suit.

Reaction from the brewing community all over the United States has been swift and emphatic towards the ruling. I spoke to Dean Brundage, brewer and co-founder at New Republic Brewing in College Station, Texas, who said he’s please with the ruling, but would have been ecstatic if the judge had ruled favorably on the points related equal protection clause. On twitter Greg Koch, Stone Brewing Co’s enigmatic co-founder and CEO, said “Hooray to @jesterkingbeer & their noble efforts in Texas. Well done guys, well done! Thx for fighting for all brewers’.

Although not everything was overturned, it’s at least a start in changing laws that do not reflect the current times, do not provide equal protection and commerce to breweries that wineries enjoy and sends a message that laws dating back to prohibition and before need to be changed.

Although the wine industry still has some issues with state law in Texas, they enjoy a far better climate in Texas than breweries. It’s a money issue only for malt beverages in Texas and that’s not equitable. I’d like to walk into my local store an pick up,a six-pack of beer from a brewpub like Freetail Brewing in San Antonio, Texas. I’d like to be able to visit Avery Brewing in Boulder, Colorado or Ranger Creek in San Antonio, Texas, and pick up a bottle of a special release I can’t get in the store. The time has finally come for Texas craft beer.

If the Federal government can see the inequality in the laws, it gives us some hope that the state government will soon as well. I don’t see that they have much of a choice in the matter. In fact, Judge Sparks states in his ruling the TABC defense counsel admitted that the state did not submit much in the way of summary judgement and thus didn’t meet their burden of proof. It’s only a matter of time before it all changes in Texas. Laws might be slower to change here, but when it’s right, it’s right. The State of Texas can’t truly argue the moral, legal or economics of this forever and expect it not to change. There’s no logic or real support for their position to laws passed generations ago. The economy and the world have changed, it’s time to pony up.

30 years ago the American Home Brewers Association (AHA), the precursor to the Brewers Association, was in its 4th year of existence, having formed in 1978 when the federal government officially legalized home brewing. Coming up on(Approaching) its fourth annual conference, AHA decided to hold a festival celebrating American craft breweries. This was a momentous occasion, as the beer scene in the United States was virtually non-existent since prohibition ended and the U.S. was only recently seeing a resurgence of breweries opening up, with Jack McAuliffe’s New Albion Brewing having kick started the revolution in the mid 70′s. Although New Albion lasted only a few years, Jack inspired many to start their own breweries, most notably the Sierra Nevada Brewing Co.

In 1981, Charlie Papazian, co-founder of the AHA, was invited by a friend, and notable beer guru Michael Jackson, to attend the Great American Beer Festival in England. Wondering why we couldn’t have a festival like that in the U.S., Papazian quickly organized 24 commercial breweries and 50 volunteers to have the first ever Great American Beer Festival. The event was held in a 5,000 square foot ballroom at the Hilton Harvest House in Boulder, Colorado. The event was a huge success and saw 800 attendees sample 47 American craft beers over 5 hours.

Since then the festival has blown up and has come to rival the Great British Beer Festival. In its 30th year, GABF saw 49,000 thirsty fans of craft beer make their way to the Colorado Convention Center in downtown Denver, Colorado to sample 2,400 beers from 466 breweries around the United States. Packed into a room spanning 290,000 square feet, it took many months of preparation and around 3,300 volunteers to make the 3 day festival a giant success.

Of those 47 beers served at GABF in 1982, Anchor Steam, Anchor Porter, Genesee Cream Ale, Killian’s Irish Red Ale, Leinenkugel’s, Rainier Ale, Rolling Rock Lager, Sierra Nevada’s Pale Ale and Stout, Stevens Point Special Lager, as well as Yuengling Brewery’s Premium, Lord Chesterfield Ale and Porter are all still served today. Of the 24 breweries that participated in 1982, Anchor Brewing Co., Boulder Beer Company,F.X. Matt Brewing Company, Sierra Nevada Brewing Co. and Stevens Point Brewery Co. still participated this year.

I was fortunate enough to attend again this year, and although I am a Colorado native, it was only my second opportunity to attend. It certainly will not be my last.  Despite all the craziness that ensues during the festival and over the days leading up to it, it is a rare and incredible opportunity to sample and learn about beers from all over the U.S. in one hall. An opportunity most would never get to try in our lifetimes. Not to mention the camaraderie of being with those passionate about good beer and those who make it. It is an event like no other. Cheers to Charlie Papazian and all those past and present who bring this amazing example of the American spirit.

My thanks to the Huffington Post,; Julia Herz, Program Director at the Brewers Association; Spencer Powlison, Marketing Director at the Brewers Association, and the Brewers Association for their contributions to this article. More to come!

I confess, I probably brewed at least 4-5 all-grain batches before I finally felt ready to try my hand at creating my own recipes. I was scared to death. Trying someone else’s proven recipe is safe and if you make a mistake or two, it’s likely to be close enough. Working on your own recipe puts the added stress of not getting the recipe right. That can make or break your beer, even if your brew day is perfect.

There are dozens of books out there that will assist with recipe formulation and getting to know everything that needs to be considered, however there are a few in particular that I keep close at hand: Ray Daniel’s ‘Designing Great Beers’; Randy Mosher’s ‘Radical Brewing’; and the recently published ‘Brewing better Beer’ from Gordon Strong. I suggest looking at these and any others as your resources.

Ok, so where to begin? You first have to decide what you want your beer to be, starting with the style. From there, you need to decide what character your beer will have. If it’s a Porter, will it have more chocolate flavors, or do you desire more roast character? How hoppy do you want your beer? Does the malt character you’re looking for fit the style or do you plan to deviate a bit?

The next step is to determine your grain bill, as well as your mash technique.  This is the basis for the character of your beer and determines your total fermentables. These days most malts are heavily modified, so you will be able to use a single infusion mash at a temperature usually between 148 – 154 depending on style. I say this, because each grain produces a different amount of fermentables and the temperature used affects the body of your beer and how much sugar you get from it, which also can affect your yeast attenuation down the road.  As such, you will need to consider the fermentables produced by each malt and how they work together to help you decide what base malt you will use, what specialty malts are needed.

Almost as important is your water profile and the amount of water needed. The minerals in the water can add a very distinct flavor to your beer. You’ll want to find out the profile of you local water, what the minerals are in the style your brewing and what will be needed to treat your water. I’ve gone back and forth on this issue and I know many brewers who have as well. If you’re wanting to brew an exact clone of your favorite beer, or match the water to the style, then duplicating the brewing conditions, to include water profile of the area where that beer is brewed, will be important. Although I have treated my water a couple of times, most often I used the local water untreated for my brewing. Using the untreated water in my area, is what helps make my beer…mine.

You’ve decided what you want to brew, selected your grains and thought about your water. Now comes the time to decide what flavor and aromas you want in your beer and the IBU’s (International Bitterness Units). You have a couple of choices. You can set your IBU’s to style or set them based on what you are looking for. Ask yourself if you want more aroma, more bitterness or a balance between the bitterness and the aroma. Take into account your grain bill as well and make sure the hops don’t overpower your malt (unless you’re brewing a double IPA, then it’s game on).

It’s been said, often by me, by many that the yeast chosen is what truly defines your beers identity. You can brew two batches with the same grain bill, water and hops, but if you use different yeast for each batch, you’ll get two similar but very different beers. I’ve brewed a Black Saison and a Rye IPA several times with different yeasts and have turned out great, but different beers. Choosing yeast for the style you’re brewing and what flavors you’re looking for is important. You’ll need to take into account the OG (original gravity) of your beer and estimate what your target FG (final gravity) will be, to ensure the yeast chosen has an attenuation that suits this.

After your yeast has been chosen, take into consideration what you’ll use as a fermentation vessel. Will you use an airlock or blowoff tube? What’s the temperature you’ll need to keep the beer at and how will you control it?

Lastly, look at how you’ll clarify and carbonate your beer. To clarify your beer, there are several ways to accomplish this, Irish moss and Worflock tablets being two. Clarifying your beer can be very important if you’re entering your Homebrew in a competition, but just for yourself, that’s up to you.  Personally, I always strive the the best clarification I can get. However, if it’s not quite where it should be once all is done, it still gets consumed. Most often this does not affect flavor.

Once your beer is ready, you have two decisions as to how you want to disperse and carbonate it: kegging or bottling. For many new home brewers, bottling is the easiest and least expensive. You need only to calculate the proper sugar/water mixtures based on your volume of beer and the style, so as to reach the appropriate level of carbonation; a bottling bucket and wand. Another benefit of bottling, is that if you plan to gift some of your Homebrew or send it to a friend, you already have a vessel for this. Bottling can be tedious, often takes several weeks to fully carbonate and often made me dread the process.

Kegging your beer has its pros and cons as well. However in my opinion, the cons appear in the beginning. To keg, you’ll need to buy a keg, CO2 tank, and CO2. The cost can be around $200 to start, but once these are purchased it’s only a matter of refilling your CO2 tank. The cost to refill a standard 5-7.5 gallon tank is around $20 and can last several months. After you’ve purchased these items, simply rack the beer from the fermentor to the keg, shake it around a bit and hook up the CO2. Set your CO2 to about 25psi for a few days and at that point, the beer should have absorbed plenty of the CO2. You can dial it down to about 10psi for everyday serving. This method gets you enjoying your beer sooner.

That’s it in a nutshell. As I was working on a recipe for a pumpkin Porter, I really got to thinking about my approach to formulation and how much I enjoy tinkering with a recipe. This certainly isn’t all encompassing, nor is it meant to be, but can serve as a guide to formulating you own recipes. I want to thank Randy Mosher, Ray Daniels and Gordon Strong for the invaluable information in their books that helps me day to day, as well as with this article.

Strange, I know to even ask much question. Too much craft beer? Isn’t this what we want? It is indeed what we want, however, Austin’ population is only around 800,00 after all. Seems like enough doesn’t it? Texans do have quite a a thirst for this fine malted beverage, but depsite the increase in craft breweries lately, Texas remains mainly a Budweiser, Miller and Coors state. The question becomes, can Austin and its surrounding towns able to over come this and support the craft beer boom?

There are now around thirteen brewpubs and breweries in the Austin area, fourteen if you consider Real Ale in Blanco, with more seemingly opening every few months. Jester King Craft Brewery opened within the last six-months, as well as Black Star CO-OP and Circle Brewing, and many more are slated for sometime this year. This adds to an already extensive list in Austin.

Slightly more veteran breweries in Austin are continuing to grow too. NXNX recently opened their new location in Northwest Austin, Uncle Billy’s has opened a second location and Independence Brewing is looking to build a new brewery, doubling their current production.

The concern is that although many breweries are doing well initially and many are expanding, will craft beer in the Austin area get to the point that the city can not sustain what it has? Will there be more beer available than folks can consume? I hope not, but it needs considering. If it gets to that point, and some breweries have to close, what effect will that have on Austin’s economy and for the  future of craft beer in Texas?

As far as Texas itself is concerned, I think we’re far from The point of saturation. Although Texas ranks 48th in consumption of craft beer, it ranks only second behind California in overall beer consumption. If we can increase the beer palet of the states population, craft beer has so much room to grow.

Austin isn’t quite the size that Houston, San Antonio and Dallas are and yet is almost as many breweries and brew pubs than those cities combined, so is there a point where despite the college crowd, Austin could see brewery closings? Eric Braun, who writes the beer column in the San Antonio Express-News, said that in regards to Austin area craft breweries and brew pubs that ” they can distribute widely and Texas has a lot of room to grow. When the other cities catch up it could be trouble.”

Although some cities in the U.S., like San Diego, Denver and Portland, could see an issue with saturation, Austin seems to be more than able to support craft beer for the forseable future and if the laws change soon, it’s no holds barred for Texas craft breweries.

What is John doing?

I arrived a little before 9 a.m. Jason had already started the mash, so I was a little behind. As I walked in Jason said ‘Hi, come on back’, but looked not my direction, as he was busy stirring the mash. As I walked into the brewing room and around the mash tun, he said come on up, ‘it’s you’re turn to stir’. I’ve been homebrewing for a little while, however this was going to be something very new for me. A giant leap in my brewing education.

As I walked into the back, Jason put me straight to work. I climbed up the steps to the mash tun and began to stir the mash. What Jason had done up to this point, was to mill the grain, add it to the mash tun, heat his strike water and pour it into the mash tun. He’d monitored and stirred a little before I got there. After about 15 minutes of stirring and monitoring myself, we were done for the moment. The mashing we’d done was to pull all the fermentable sugars from the grain and mixed with the water, create the sweet wort that would be used during the boil.

Milling around the place was John, the assistant brewer (actually, he was more than milling around, I just wanted to get a jab in there..). As I was a guest brewer that day, I was to be doing much of what John normally did. Both Jason and John are great guys, very knowledgeable and more than willing to  impart there beer wisdom (and whatever else pops into their heads..). At this point, Jason had been heating the sparge water in the kettle while the mash was going on, so that when it’s time to drain the sweet wort into the kettle (known as lautering), it would be up to the right temperature.

Stirring the mash

If I recall right (and I hope Jason goes easy on me if I mess this up..), Jason was recirculating the heated water in the kettle back into the mash tun as the sparge water. Sparge water is used to rinse the grain bed during lautering. As the he was draining the now sweet wort from the mash tun into the kettle, the sparge water was recirculating into the mash tun. This also helps to properly drain the sweet wort from the mash tun into the kettle.

After adjusting the flow a little to clear the wort, draining began. A few minutes later…….and the wort was in the kettle. Now it was time to begin the boil and add the ingredients. This was going to be a batch of Freetail Ale, their year round Pale Ale. As we were getting out the hops Jason threw me a curve ball: He gave me the formula used to determine the amount of hops used. after refreshing my high school algebra skills (such as they are), I came up with a total. A quick trip to the cooler and I was back with the hops.

Hops are all ready

As this was going to be a two-hour boil, there would be a little waiting in between hop additions. After measuring the first batch of hops, I climbed up to the kettle and slowly added them in. As I had about 15 minutes before the next hop addition, I was put back to work. This time it was to help clean out the mash tun.

A pair of gloves, a step stool, larger trash can and a garden hoe and I was ready. This was not going to be as easy as I thought at the time. There is a lot more grain than one would think to brew a batch this large and after the water, it was really compacted. After about 20 minutes and a few trash cans, as much of the grain that could be pulled out was. A few rinses later and it was all cleaned out.

Back to the kettle and the next hop addition was put in. While awaiting the next addition, I was treat to a preview of Porter Fest II. Porter Fest is Freetail’s showcase of their season porter (Torper Porter), as well as several 5-gallon specialty batches: masala Porter (a porter with cardamon added int he boil), Cherry Porter, Coffee Porter, Vanilla Porter and a Chipotle Porter. Not a bad day. Brewing, a few porter samples..I could get used to this. Time for another hop addition, so back to the cooler. The cooler at freetail is quite the interesting place. All the hops and the ingredients that need cooling are in here, as well as storage for the other brews already completed. Jason sometimes keeps carboys of ‘experiments’ in here.

I'm afraid to ask Jason just what he's concocting...

Back to the kettle and another hop addition. The boil was coming along well and almost complete. It was now almost 2:00 in the afternoon and time for lunch. This was a no brainer. A brick oven cooked Freetail Pizza of course! Good conversation, some food in our bellies and all was good. The guys here at Freetail have a great thing going. A no fear approach to craft beer, yet with a healthy respect for traditional styles and the best pizza you’ll get in town.

No rest for the weary brewery, so it was back to the kettle for Jason and I and time to chill and drain the now bitter wort into the fermenter. A quick switch some equipment fittings the the chilling and draining the wort.Wile the wort was making it’s way into the fermentor, back to finish lunch. John brought out a brew he cooked up with beets. I know what you’re thinking: beets? It was actually quite nice.

A classic cheese pizza Freetail Style and a glass of heaven

With the beer safely  in the fermentor, my time was essentially done. What a day! For me, even the tasks of cleaning up the mash tun, sweeping the floor, rinsing the floor and equipment was fun. After all, consider what the end product is! My many, many thanks to Jason, John and owner Scott Metzger for letting me share in this adventure. I shall return!

As they can say it best, I’ll let Dogfish Head tell the tale  “Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery. Life & Limb is a 10% ABV strong, dark beer that defies style characteristics- brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman “farm” at the brewery in Chico, CA. The beer is alive with yeast-a blend of both breweries’ house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska.

Life & Limb is dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community.

The other beer of this collaboration is Limb & Life (draft only). Both beers will be released later this fall.”

Dogfish Head has long been know for their cavalier attitude and adventuresome spirit toward brewing, and Sierra Nevada is an icon and credited by some as sparking the craft beer movement in the late 70′s and early 80′s. Combine the two and you have Life and Limb.

This unique beer pours a very deep brown with rich accents a ruby red when held up to the light. I poured this one into a goblet, producing a half finger head, that sustained itself during the duration of the experience. While it just sat there, the bubbles continued to swim there way to the top of my glass. A good start to be sure..

Take one whiff, and instantly you instantly get the alcohol aroma. Almost overwhelming in fact. however, another sniff and you get roasted malt. Both breweries states it’s brewed with maple and birch syrup, however in the smell I don’t get any. What I do get is other flavors, such as some spice, fig and dates.

To taste this one, is divine. Although the alcohol I originally smelled is still at the forefront, the more subtle flavors now creep in. The fig and dates definitely come out. A few more sips, I seem to taste the maple syrup described. Either that’s because it’s actually there, or I want it to be.  What I definitely get, is a nice hop undertone that seems to balance the alcohol in this one out.

The mouthfeel is what I’d expect from an American Strong Ale. Although this is almost a ‘catch all’ category for stronger American beers, it seems to do what it should. A crisp, yet slightly sticky feel to i, it is creamy and definitely a full beer.

Overall, I really like this one. I admit, that I had it straight out of the bottle the day after purchase, but it was divine. I still feel that the alcohol is a bit overpowering initially and on the back end, but I’ll have more of this one. It weighs in at 10.2% ABV, so take your time with it. Not a session beer, but one to enjoy when the time is right. I enjoyed life and Limb with a modest portion of Buttered Pecan ice cream.

All we are is just another tap on the wall

Everyone knows The Bull and Finch Pub in Boston (known as ‘Cheers’ on T.V.) as the place ‘Where everybody knows your name’. To me, that is an essential ingredient in any  place you frequent, visit once, or always hope to get to. For years living in San Antonio there was a drought for a place where you could get more than the average beer served at the ‘insert your name here’ bar on the corner. Sure, one or two places pop up here and there, but they do not have the overall atmosphere and selection that many craft beer bars on the west coast, east coast and Colorado have. Namely, an incredible selection of what many refer to as craft beer bars. Places that serve beer for those with a more refined taste of our favorite malted beverage.

Craft beer has gained quite the following in the last few years, with breweries, brew pubs and beer bars popping up everywhere.  The last decade has seen quite a lot. San Antonio and Texas have long been known for the Alamo, John Wayne and drinkers of Miller Lite, and not for craft beer. Well, times have changed. Texas has around 9 craft breweries, numerous more brewpubs and a growing number of what are known as craft beer bars.

Slowly, Texas and San Antonio have begun to come around.

Up until that point, there were few choices and frankly I was tired of heading to places that had the same old choices of beer that you saw on TV. Waiting to get back home to Colorado or visit friends and family in California became a favorite pastime. I am a lover of craft beer for its attitude and creative approach. I, and others, needed something more. Well, in January of this year, Jimmie Maricle opened up The Tap Exchange Alehouse and Grill and my new oasis.

The backside of good times.

Tucked away in the northeast part of San Antonio, The Tap Exchange boasts 61 beers on tap, more than 50 in bottles, dozens of wines. Located at, 22250 Bulverde Rd, #106 (at Evans Rd.) in San Antonio, Texas, it is a place that balances a wide selection of draft and bottled beer and great pub food, with the atmosphere of a place that you can call home. This was apparent upon walking through the door, where you are always greeted warmly by the incredible staff, you are instantly greeted with a warm, inviting and obviously fun atmosphere. Having been here a few times before, I always love introducing friends who want to expand their horizons to Jimmie’s place. They are always impressed and several have come back.

Each day features something at The Tap Exchange, from Glass night on Tuesday’s where you ‘buy the beer and keep the glass’  and Geeks Who Drink Trivia night on Wednesday to all day NFL games on Sunday with many of the craft beers on special during the games. Lest we keep the kiddos out, The Tap Exchange is also VERY family friendly. Boasting a kids menu and family friendly atmosphere, it is very common to see families here both day and night. It’s a place for all types of folks with all types of needs.

However, I digress about the selection of craft beer here. The Tap Exchange also features some out of the world pub food, too. From the typical Fish and Chips, signature salads and custom burgers to Jimmie’s Baked Ziti. Oh, and least I forget the homemade beer ice cream created here as well.

What’s great about this place, is that the owner doesn’t just stay behind the bar, he very often walks around talking with every patron as if he’s known them for years. He really works to really get to know his customers and not to get repeat business, but because that is just who he is. His wife Traci, a.k.a ‘Mrs. Tap Exchange’ is often seen here milling around the room dazzling the customers as well. You may even catch a glimpse of regulars Jill, Sean, Mark, Joser and Jessica.

Jimmie taking time to talk with the customers

The staff here tends to exude Jimmie’s approach too: Amber, Billy, Karen, Roxie and Stephanie will definitely make your experience one you will want to back to have again. All this serves to create the family atmosphere that ‘Cheers’ could not begin to match.

I asked Jimmie a little about his background and how he approaches The Tap Exchange:

How did you come up with your menu selections? “Menu choices started with ‘what do I want’ and then was fine-tuned by “what can I get”.  Really wanted a broad selection of taps, covering most styles.  No matter what style of beer you like, you’re sure to find something to your liking.

“What made you open a craft beer place? “Am a big fan of beer, but didn’t have anyplace within 45 minutes of my house to get anything other than the staples (Bud Light, Dos Equis, Shiner, etc.)  Besides, doesn’t every guy want to own a bar?

“What is your experience with craft beer? “Being from CA I had the luxury of many great brewpubs and beer bars within my reach. Traci and I grew up in places like these.”