ISSUE #3
Founded by a group of beer drinkers with too much time on their hands, SABZ is a craft beer publication with its finger on the pulse of the local scene. Our mission? Inform and educate the great people of San Antonio on both the beer trends & beer events brewing in the Alamo City. Cheers!
MAP
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PAIRING BEER WITH CIGARS
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BEER DINNERS
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FALL STYLES
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CULLUM’S ATTAGIRL
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CIBOLO CREEK BREWING CO.
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CASK-CONDITIONED BEER
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THE TEAM: Harrison Civick | Mat t hew Bell | Collet te Orquiz | JoMando Cruz Nat han Mar tinez | Dominique Pere | Jennifer Alejos Cover ar t: Dominique Pere CONTACT US: INFO@SANANTONIOBEERZINE.COM
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A. CIBOLO CREEK BREWING CO. 448 SOUTH MAIN ST BOERNE, TX 78006
E. BIG HOPS HUEBNER 11224 HUEBNER RD #204 SAN ANTONIO, TX 78230
I. ALAMO BEER CO. 415 BURNET ST SAN ANTONIO, TX 78202
B. CULLUM’S ATTAGIRL 726 E MISTLETOE SAN ANTONIO, TX 78212
F. BIG HOPS BITTERS 226 W BITTERS RD #108 SAN ANTONIO, TX 78216
J.MAD PECKER BREWING CO. 6025 TEZEL RD #122 SAN ANTONIO, TX 78250
G. BIG HOPS THE BRIDGE 306 AUSTIN ST SAN ANTONIO, TX 78215
K. THE GRANARY ‘CUE & BREW 602 AVENUE A SAN ANTONIO, TX 78215
C. FREETAIL BREWING CO. 2000 S PRESA ST SAN ANTONIO, TX 78210 D. FREETAIL BREWPUB 4035 NORTH LOOP 1604 W #105 SAN ANTONIO, TX 78257
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H. SOUTHERLEIGH FINE FOOD & BREWERY 136 E GRAYSON ST SAN ANTONIO, TX 78215
L. THE GROWLER EXCHANGE 8313 BROADWAY ST SAN ANTONIO, TX 78209
HERE IS A LIST OF ALL THE PLACES WE TALK ABOUT IN THIS ISSUE!
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M. RANGER CREEK BREWING & DISTILLING 4834 WHIRLWIND DR SAN ANTONIO, TX 78217 N. 5 STONES ARTISAN BREWERY 850 SCHNEIDER CIBOLO, TX 78108 O. BLUE STAR BREWING CO. 1414 S ALAMO ST SAN ANTONIO, TX 78210 P. BRANCHLINE BREWING CO. 3633 METRO PKWY SAN ANTONIO, TX 78247
Q. HIGHWHEEL BEERWORKS 1902 S FLORES ST SAN ANTONIO, TX 78204 R. WEATHERED SOULS BREWING CO. 606 EMBASSY OAKS SAN ANTONIO, TX 78216 S. BUSTED SANDAL BREWING CO. 7114 OAKLAWN DR SAN ANTONIO, TX 78229
U. BRASS TAP 17619 LA CANTERA PKWY #2-208 SAN ANTONIO, TX 78257 V. HOP & VINE 5619 W LOOP 1604 N #109 SAN ANTONIO, TX 78250
T. CIGAR POINTE 19186 BLANCO RD #101 SAN ANTONIO, TX 78258
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BRASS TAP AT THE RIM 17619 LA CANTERA PKWY SAN ANTONIO, TX 78257 (210) 670-7090 TheBrassTap.com
PAIRING BEER WITH CIGARS
Ah, autumn...the leaves are starting to change color, the air is getting chilly, and bars are updating their lineup with darker beers. Okay, maybe that part about the leaves and the weather isn’t exactly true (because Texas), but can we at least pretend? This is the only time of year we can take advantage of our patios and porches, so swap out your BBQ and lagers for something just as tasty: cigars and beer. Pairing beer with a good smoke can be more intimidating than pairing meat from the grill with whatever is in your cooler, so we met up with Gabriel Garcia, owner of Cigar Pointe, for some expert guidance. “First off, there is a lot of argument over whether you should light up before or after drinking,” said Garcia. “But personally, I think you should have the beer beforehand. This Ü>Þ Þ Õ }iÌ > v Ì i `i V>Ìi y>Û ÀÃ v Ì i LiiÀ > ` Ü i Þ Õ Ã i] Þ Õ >Ûi > V >Ì } Þ ÕÀ ÕÌ v Ì Ãi y>Û ÀÃ that enhances the nuances of the cigar.” Balance is key when pairing a cigar with a beer. Avoid compromising your palate with the heat of the cigar or an overly bitter beer like an IPA or pale ale. “Almost every cigar has some bitterness to it” adds Garcia. “So using a sweeter or more roast-forward beer will make for a more pleasant experience.“ With these tips in mind, we took a stroll into the humidor to pick out some sticks and begin our pairing adventure. Here’s what we recommend!
CIGAR & BEER ARTICLE
BR AND:
BR AND:
BR AND:
BR AND:
MoyaRuiz Cigars
Dunbarton Tobacco & Trust
Warped Cigars
Tatuaje
CIGAR:
CIGAR:
CIGAR:
Flor del Valle
Seleccion del Cazador
CIGAR:
La Jugada Claro
Sobremesa S TRENGTH:
Mild
STRENGTH:
Medium NOTES:
Creaminess upfront; citrus, woody, and a straightforward EODFN SHSSHU ¿QLVK
NOTES:
PAIR WITH:
Hickory, charred meats, citrus; ¿QLVKHV ZLWK creaminess and cocoa powder
Hefeweizen or witbier
PAIR WITH:
Robust porter
STRENGTH:
Medium to medium plus NOTES:
Caramel sweetness, chili peppers, small amounts of spice; Rounds out with cocoa and creaminess at the end PAIR WITH:
Adjunct stouts ĪH J VWRXWV ZLWK coconut, vanilla, FKLOL SHSSHU HWF ī
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STRENGTH:
Medium plus NOTES:
Baking spice, cinnamon, nutmeg, brown sugar, and SHFDQ ¿QLVKHV ZLWK black pepper and cedar PAIR WITH:
Saison
Ar ticle by: Harrison Civick Inter view with: Gabriel Garcia Photos by: JoMando Cruz
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BEER DINNERS
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5. Freetail Brewing Co. Rye Wit & Pizza Carbonara The citrus and spice of the witbier pairs wonderfully with the Alfredo sauce and fresh vegetables on the pizza. The chicken and bacon are an added bonus.
4. Mad Pecker Brewing Co. Bitter Soul ESB & Messy Pecker Fries These are no ordinary fries. They’re covered with a beer cheese fondue mac ‘n’ cheese that accompanies the sweetness of the caramel malt in the beer quite well. Oh, and guess what? There’s bacon on this dish as well.
3. Cibolo Creek Brewing Co. Creekside IPA & The B.E.S.T. Burger This rich, juicy burger is 90% Wagyu and topped with a delightful beer mustard and mayo. The Creekside IPA is citrusy, bitter, and perfectly cuts through the rich fattiness of the burger.
2. Southerleigh Fine Food & Brewery Darwinian IPA & Fried Shrimp Sandwich
1. The Granary ‘Cue & Brew Brown Ale & Tri-tip Steak Sandwich The Tri-tip Steak Sandwich is a meaty masterpiece. Luckily, The Granary made the ideal beer to enjoy it with. On its own, the brown ale is the perfect balance of malt and hops. The beer’s sweet chocolate and nutty y>Ă›ÂœĂ€Ăƒ ÂŤ>ÂˆĂ€ Ă€i“>ÀŽ>LÂ?Ăž ĂœÂˆĂŒÂ… the browned caramelized y>Ă›ÂœĂ€Ăƒ Âœv ĂŒÂ…i ĂŒĂ€ÂˆÂ‡ĂŒÂˆÂŤÂ° Pro tip: The tri-tip sandwich is only available on Saturdays, so plan accordingly.
Normally, you might pair something a little more delicate with shrimp, but this sandwich has a little Louisiana spice to it that demands something bolder. An ever-evolving IPA, Darwinian meets that demand with a hop punch that engages the spice head on.
Ar ticle by: /CV V JGY $GNN
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FALL STYLES
Welcome to autumn in San Antonio! I know, I know. It’s hard to determine when summer has ended in the River City. Between seeing fall seasonal beers on the shelf in July (for shame!) and wearing shorts on Halloween, it can be a pretty confusing season to celebrate. However, the fall brewing season does bring about a change in drinking patterns. Gone are the low strength, pale colored, easy-to-shotgun lagers and ales designed around outdoor activities and hot weather. Fall beers bring out the best in classic and creative brewers, and seem to give craft beer drinkers the best beer variety of the year. I personally enjoy brewing and drinking fall styles more than any other season’s styles. The fall season also encompasses several awesome holidays that serve to bring people together to enjoy a few brews. So there’s no excuse for passing up that great autumn beer while you can get it. Visit a local brewery, go talk to the beer expert at your local craft beer-friendly retailer, and look for the following styles for a taste of the season.
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OKTOBER FEST/M Ă„RZEN Everybody knows Oktoberfest! It’s the one time of the year you can wear your lederhosen or dirndl in public. Most people know Oktoberfest as a time to celebrate the style of beer named for the festival. In reality, Märzen-style beers are lagers brewed in the spring (Märzen means March in German) and cold-cellared over the summer for enjoyment when the weather cools down. Oktoberfest is the name of the largest and most famous beer festival in the world. This Munich gathering occurs over a 16- or 18-day period roughly in the last half of September CPF VJG Ć‚TUV YGGM QH 1EVQDGT Originating in 1810 as a wedding celebration, the festival serves about 6 million visitors each year, with many downing ubiquitous liter-sized Bavarian masskrugs. ;QWoNN Ć‚PF C XCTKGV[ QH 1MVQDGTHGUV styles from different brewers, and the preferred style served at the festival has changed many times over the decades. Traditional amber-colored Märzen are like a scaled-up version of a Vienna lager. Other pale versions of Festbier are more similar to a Helles. This pale version is currently popular in Munich and has a slightly sweet malty aroma, medium body, and low bitterness. Märzen similarly emphasizes drinkability but with more DTGCF[ TKEJ CPF VQCUV[ OCNV ĆƒCXQTU
For a San Antonio version of Märzen, try Alamo Beer Company’s Oktoberfest. For a paler, festivaltype lager, try Busted Sandal Brewing Company’s Oktoberfest. High Wheel Beerworks will celebrate the Oktoberfest season with their Bavarian-style dunkelweizen. WET HOP ALE In North America, the hop harvest usually begins in August and lasts several months into the fall. Whereas hops are typically dried and processed so they can be used at a later time, wet-hopping a beer involves using freshly harvested hops that have not been kilned to dry. These hops are packed loosely, shipped, and used very quickly before they can begin to mold and develop off aromas. For a wet hop ale, brewers typically use around ƂXG VKOGU VJG SWCPVKV[ QH YGV JQRU versus typical hop rates. Wethopped beers can vary in style, but characteristically showcase the hop varietal. The beers can also exhibit a unique green or grassy character, and can be an enjoyable way to experience certain hops or styles. Visit with your favorite beer guru for fresh examples from around the country, and let’s try and get some locally brewed wet hop ales next season!
H ARVEST OR SE ASONALLY FRUITED ALES Fall brings harvest time and, in turn, seasonal produce and fresh ingredients that brewers use in their beer. There are so many different fruits, vegetables, herbs, and spices that it’s seemingly a bottomless pit of choices to craft a fall recipe. Some of the best examples incorporate fresh fruits, combinations of dry spices, or RTQFWEG VJCV [QW ECP QPN[ ƂPF QPEG a year. From pecans to pumpkins to ginger to sweet potatoes to sage, the different styles that can be enjoyed at harvest time are numerous and varied. I enjoy the creativity that extra adjuncts and spice can provide to beer, and the fall season is the time for variety to shine. For some great local fall seasonals using interesting harvest ingredients, try Busted Sandal Brewing’s On Your Left Hefe, a collaboration with Left Hand Brewing that spices a hefeweizen with ginger root. Also seek out Mad Pecker Brewing’s Cranberry Porter, a porter with cranberries and French oak chips. 5 Stones Artisan Brewery offers Toby G’s, a brown ale brewed with roasted pecans, honey, and vanilla bean, and Heavens to Murgatriod, a beer with locally picked prickly pear tuna. Lastly, Branchline Brewing’s Pineapple Woodcutter Rye IPA is a limited release available this fall for VJG ƂTUV VKOG
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PUMPKIN ALES Whether you love getting your limited edition pumpkin spice latte/ OWHƂP UQCR RKNNQY OKUV GXGT[ [GCT QT NQCVJG VJG RGQRNG YJQ FQ pumpkin spice is a sure sign of the season. Pumpkin ales are a true #OGTKECP UV[NG FCVKPI DCEM VQ VJG English colonial ales of the 18th EGPVWT[ 2WORMKP CNGU XCT[ YKNFN[ KP EQNQT ƃCXQT URKEG CPF KPITGFKGPVU /QUV QH YJCV RGQRNG CUUQEKCVG YKVJ RWORMKP CNGU KU VJG ƃCXQT QH VJG spices used over the gourd itself. %KPPCOQP ENQXG PWVOGI IKPIGT CPF DTQYP UWICT CTG EQOOQP URKEGU WUGF KP RWORMKP RKG CPF NKMGYKUG KP RWORMKP DGGT 5QOG RWORMKP DGGTU CTG JGCXKGT QP VJG URKEG VJCP QVJGTU UQOG CTG JQRR[ UQOG CTG UYGGV UQOG CTG FCTM CPF UQOG JCXG PQ RWORMKP CV CNN 5QOG DTGYGTU CFCOCPVN[ YCKV WPVKN RWORMKPU ECP DG RWTEJCUGF YJQNG VQ UNKEG TQCUV CPF CFF VJGO KP C OCUJ QT DQKN
1VJGT DTGYGTU WUG RWTGGU QT QRV VQ skip adding jack o’lanterns entirely. 9JKEJGXGT YC[ KVoU FQPG [QWoNN ƂPF CP CDWPFCPEG QH RWORMKP CNGU QP store shelves and on tap throughout the fall season. 5CP #PVQPKQ DTGYGTU ETCHV UGXGTCN GZEKVKPI GZCORNGU QH RWORMKP DGGT .QQM HQT $WUVGF 5CPFCNoU 'N )QWTFQ 2WORMKP 2QTVGT /CF 2GEMGToU ,CXC 2CVEJ 2WORMKP 5RKEGF %QHHGG 2QTVGT $TCPEJNKPG $TGYKPIoU )JQUV *QVGN 2WORMKP #NG CPF 2TCDW 2WORMKP #NG CPF 5VQPGUo 5NGGR[ *QNNQY
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FEATURED PLACE
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Hidden just off the St. Mary’s Strip, Cullum’s Attagirl is frying up chicken and pouring pints of EHHU IRU WKRVH ZKR FDQ Ć“QG WKHP “There’s no signage, there’s nothing. You KDYH WR Ć“QG XV ,WĹ?V NLQG RI KRZ ZH FRQWURO RXU FXVWRPHUV ,I WKH\ FDQĹ?W Ć“QG XV PD\EH WKH\ shouldn’t be here,â€? joked Attagirl owner Chris Cullum. (Hint: Look for the neon hair pin and a white building and you’re golden.) Attagirl is Cullum’s third restaurant. He also owns Tucker’s Kozy Korner and Cullum’s Attaboy food truck. Each establishment serves VRPHWKLQJ GLIIHUHQW $WWDER\ VHUYHV Ĺ´DW WRS burgers from scratch, Tucker’s serves up soul food, and Attagirl is the chicken shack and beer tasting room.
Cullum keeps a portrait of Ellie, his grandmother, on top of the Attagirl cooler and burns a “We’re doing a play on my grandmother’s food, lantern in her honor. Her hair pin like the chicken recipes that she would cook and is Attagirl’s neon light logo. taught me. Attagirl is in tribute to her,� Cullum said.
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“We’re doing a play on my grandmother’s food, like the chicken recipes that she would cook and taught me. Attagirl is in tribute to her.” - Cullum
Attagirl opened almost two years ago in what was once a 3G’s Grocery Store and Felix’s Barbershop. They were two different businesses under one roof. Cullum knocked down a wall to open the space and exposed the ceiling. He also replaced the roof, built the deck, and poured the bar top. “(I) left everything pretty much original. I’m big on not changing much, just adding what you need,” Cullum said.
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Reserve Your Tickets @ sahomebrewfest.eventbrite.com
While the menu only has 11 items, everything is made to order in the open kitchen. The items range from the smoked, Southern-fried, or Nashville hot wings to a fried bologna sandwich to FKLFNHQ DQG ZDIŴHV Though they’re usually closed on Mondays, sometimes they open for pop-up kitchens. During the summer they hosted Sandwichserious (created by Dave Rizo and Mauricio Gudiño Jr.). They debuted three sandwiches with a special keg of beer.
“The beer program is 100% Lindsay’s brainchild. It starts in a magical place inside her soul and then blossoms into the delicious beer you slurp down with \RXU ƓQJHU OLFNLQJ IULHG FKLFNHQ Her love of craft beer is infectious,” Esteniou said. Attagirl has 12 craft beers on tap and an assortment of cans and bottles. They keep it simple, streamlined, and forever evolving.
Each specialty bomber and or keg is hand-picked and highlights a brewery’s Gudiño actually helped design Attagirl’s small batch series or an adventurous interior and create their logo, the same style or ingredient. The duo said they secretly dream of becoming a sour beer one that illuminates the night in neon. destination. Lindsay Glassford (self-proclaimed “With all that good juju at the core beer manager/slayer) is in charge of of our approach, we do our best to making sure both the beer enthusiasts offer a great selection, ranging from and newcomers are happy with their everyday sessionable drinkers to the selection. She receives valuable input more obscure offerings from grassroots from their accountant, Christiane Esteniou, who is particularly fond of sour breweries we like to support,” said beers. Together, they are the “Attagirls.” Esteniou and Glassford.
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To avoid the craft beer snob label, Attagirl offers a handful of light beer options. “We’re not pretentious. If you want a Lone star, you can get it here. You want a Carta Blanca, you can get that, too. We’ll meet you in the middle,” Cullum said. “We might not have Bud Light, but we have a light beer you’d like.”
However, local doesn’t just stop at the beer, it’s a part of who they are. “San Antonio is humble and sweet, and in that thrives a spirited and friendly community that we love to be a part of. We bring in a nice mix of beer offerings to make sure everyone feels comfortable at their little corner spot,” said Esteniou and Glassford.
In September they featured Jolly Pumpkin’s Matame Ahorita Citrus Gose, a collaboration with Anchorage Brewing. The Attagirls said they love getting their hands on rare one-off collaborations from breweries that don’t normally get TABC label approval. That said, there are at least six local options available at all times.
Cullum added that Attagirl is both kid and pet friendly with a relaxed atmosphere. If you like “badass fried chicken with your awesome beer,” Attagirl is for you. “If they’re fans of poultry, all things chicken, and effervescent alcoholic beverages, we may be a place for you,” Cullum said.
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Ar ticle by: Collet te Orquiz • Photos by: JoMando Cruz
Story by: Collette Orquiz | Photos by: Jose “Mando” Cruz
FEATURED BREWERY
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Photos by Jose “Mando” Cruz
In a house over 100 years old on Main Street in Boerne, Texas, a family has come together to create a place where the community can enjoy house-brewed beer and locally-sourced food. With a background in beer and sustainable meats, cheeses, and vegetables, head brewer and co-owner Ty Wolosin has combined his passions to create Cibolo Creek Brewing Co.
was dropped completely. That’s when the Mazours suggested a brewpub. It’s been a homecoming of sorts for the Mazours. First, their daughter Meg--who’s married to Wolosin--moved back to town. Then their son Josh decided to return home and take over as front of house manager after living in Austin for several years and playing music with his country band Crooks.
It was always something we playfully talked about. It was just kind of a dream job,” Mazour said. Before starting Cibolo Creek Brewing Co., Wolosin brewed classic beer styles with various spice additions at Kamala Brewing (formerly Namaste) at the Whip In in Austin.
A lot of work has gone into creating Cibolo Creek Brewing Co. From purchasing the brewing equipment to replacing the old kitchen “It’s always been a dream Together, Ty and Josh are the and bathrooms with newer to basically fuse those two, team with a dream.“When I versions and additional space brewing and a restaurant that was young, I always wanted to brew, it’s taken a little over supports local farms,” said my dad to help me open a bar. a year to get the place up and Wolosin. “Essentially that’s I just wanted to work in a bar. running. what we’ve created here, and to have it with family is even better.” Luckily for Wolosin, fatherand mother-in-law Mick and Sonya Mazour purchased the house at 448 S. Main St. to help make his dream a reality. Initially, Wolosin wanted to open a production brewery, but after realizing the cost of having to build a treatment plant for wastewater, the idea
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“I don’t think Ty or myself or my parents ever really get intimidated by challenges; we usually are really good about taking things head on. That being said, it really is a ton of work,” Mazour said. “We all like working hard for something we believe in,” Wolosin added.
a just-bitter-enough IPA. “In all my beers, I try not to overly utilize the bittering hops and do a lot of late addition hops so that way Ì iÀi½Ã Ài y>Û À > ` >À > than there is bitterness,” Wolosin said.
Cibolo Creek has also set aside a few guest taps for The house and the property sour beers, ciders, and a >Ài w i` Ü Ì ÃÌ ÀÞ° / i homemade, from-scratch root house is an early 1900s beer (containing no syrups, Victorian and was home to a caffeine, or alcohol). handful of families. It was also Every few weeks brings > vwVi > `] ÃÌ ÀiVi Ì Þ] something new and unique the Peach Tree Cafe. for the true craft beer enthusiasts. Cibolo Creek has four yearround beers, all American styles: Bitter Blonde, a classic blonde ale; Weiss’s Wheat, a wheat ale with subdued clove and bubblegum citrus notes named after Johanne 7i ÃÃ] > wÀÃÌ Ìi > Ì v Ì i home; Postman’s Pale Ale, Ü V ÃÜ ÌV ià « «À w ià for each batch and is named >vÌiÀ Ì i wÀÃÌ « ÃÌ >ÃÌiÀ v Boerne (who once owned the property); and Creekside IPA, 24
Wolosin recently brewed a sweet ‘n’ sour pear saison with pears from his Boerne home and a prickly pear saison with prickly pears from his parent’s ranch in Comanche. Save for the small batch brews, Wolosin doesn’t want his beers to be too experimental, but rather, approachable. Wolosin loves beer because it’s a balance of art and chemistry within a complicated and complex process.
They have toyed with the idea of offering kegs to-go, but only for special occasions that are planned ahead of time. Wolosin is currently collaborating with his friend Kevin Sykes, the former head brewer >Ì Ì i 7 « > ` VÕÀÀi Ì >ÃÃ ÃÌ> Ì LÀiÜiÀ at Twisted X Brewing Company in Dripping Springs, Texas) on a porter that will be called Weekend at Boerne. Monitor their Facebook page for updates on small batch releases because they don’t last long. Wolosin said they went through the prickly pear saison in a week.
“We all like working hard for something we believe in.” -Wolosin
“If you can step on grapes, you can make wine. If you step on grain, you just have sore feet,” Wolosin quoted. He can’t remember who told him the truism.
iÞ ` w } > }À Ü iÀ À Û Ã Ì } v À > pint or two, you’ll want to enjoy lunch or dinner. Cibolo Creek uses fresh and local ingredients. Their sister company is Windy Hill Foods, which Wolosin also owns. This relationship gives the brewpub access to quality sustainable beef, goats, chickens, eggs, and vegetables. These ingredients result in options such as a grass-fed, wagyu beef burger, sharable charcuterie or cheese platters with mustard made from their blonde ale, a chicken salad Ã> `Ü V Ü Ì «> i > i LÀ i` V V i ®] > ` ice cream sandwiches made with housemade ice cream. Finally, the brewpub is a no-tipping restaurant. Cibolo Creek prides itself on starting the employees at a higher wage and further compensating them for busy times.
Even though they’ve only been open since July, Wolosin hopes to put Boerne on the He added that he appreciates beer even in styles that he’s not particularly fond of because map for beer. “Fredericksburg is known for the wineries; we think Boerne as a small he respects what the brewer was going after. town has an opportunity to be known for the beer,” Wolosin said. Cibolo Creek’s brewhouse contains a 7-barrel system. After completing the brewing process and pitching the yeast, the beer goes straight to the brite storing tanks that are hooked up to the draft system at the bar. “It never sees oxygen until it’s poured into a pint. That’s a cool thing,” Wolosin said. Cibolo Creek Brewing Co. is open As a brewpub, Cibolo Creek’s beers are only available on site. While they do offer growler w à > ` VÕÃÌ iÀà >Ài Üi V i Ì LÀ } Ì i À own growlers), the take-home option only applies to the their four year-round offerings.
from 11 a.m. to 9 p.m. on Monday, Wednesday, and Thursday; 11 a.m. to 10 p.m. on Friday and Saturday; and from noon to 8 p.m. on Sundays. The brewpub is closed on Tuesdays.
Ar ticle by: Collet te Orquiz • Photos by: JoMando Cruz
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New Seasonal On Shelves Now!
Hard Days Night is brewed in the New England style featuring Mosaic and Citra hops. Treat yourself to a 4-pack to experience the juicy awesomeness of this 8% ABV Double IPA. 26
SO YOU’RE STANDING AT THE BAR AND YOU READ THAT THE BREW IS SERVED CASK. EVER WONDER WHAT MAKES THIS STYLE SO DIFFERENT? BEFORE LETTING YOUR BRAIN TURN INTO THE OPENING SEQUENCE FOR “BILL NYE THE SCIENCE GUY,” HERE’S THE BREAKDOWN ON CASK ALES AS EXPLAINED BY BRANCHLINE BREWING’S DERRICK RUTLEDGE. ŏ6KRUW DQVZHU FDVN DOH LV XQƓOWHUHG XQSDVWHXUL]HG EHHU WKDW LV FRQGLWLRQHG DQG VHUYHG IURP D YHVVHO RU FDVN ZLWKRXW XVLQJ DGGLWLRQDO FDUERQ GLR[LGH RU QLWURJHQ WR GLVSHQVH WKH EHHU Ő VD\V 'HUULFN ŏ7KH EUHZLQJ SURFHVV LV H[DFWO\ WKH VDPH $IWHU IHUPHQWDWLRQ WKH EHHU FDQ EH SXW LQ D FDVN WR IXUWKHU FRQGLWLRQ RU SODFHG LQWR DQRWKHU WDQN WR DOORZ FDUERQDWLRQ DQG ODWHU EH NHJJHG FDQQHG RU ERWWOHG 8QOLNH D NHJ ZKLFK LV ƓOOHG ZLWK FDUERQDWHG EHHU FDVNV VKRXOG EH ƓOOHG DQG FDUERQDWHG QDWXUDOO\ XVXDOO\ E\ DGGLQJ DGGLWLRQDO VXJDU WKDW FDXVHV D VHFRQGDU\ IHUPHQWDWLRQ IURP OLYH UHVLGXDO \HDVW OHIW EHKLQG 7KLV LV ZK\ FDVN DOH LV DOVR FDOOHG UHDO DOH RU OLYH EHHU Ő
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Ar ticle by: Jennifer Alejos • Photo by: JoMando
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They essentially laid out objectives to have what they loved returned to pubs—real ales. By the next year, they had nearly 5,000 members. CAMRA was able to help promote pubs that served real ale and those that were the centers of their communities. Today they have nearly 200,000 members.â€? There are typically three distinct cask sizes ranging from a pin (5.4 U.S. gallons) to a Ć“UNLQ 8 6 JDOORQV WR D NLOGHUNLQ U.S. gallons). The odd measurement system is simple. “The U.K. uses imperial gallons. Firkins are equal to 9 imperial gallons while NLOGHUNLQV DUH LPSHULDO JDOORQV )LUNLQV DUH by far the most popular and easiest to move. I’ve only seen kilderkins while in England and they’re huge!â€? says Derrick. “Before that there were wooden casks like a tun, a butt, a hogshead, and barrel.â€? Cask conditioning complements most beer styles. “With all the craft breweries popping XS LQ WKH 8 6 \RX FDQ Ć“QG MXVW DERXW DQ\ style being cask conditioned, but you rarely see lagers. Most of the time you’ll see hoppy American and English-style ales and things like porters and stouts,â€? notes Derrick.
Ĺ?$URXQG WRZQ \RXĹ?OO SUREDEO\ Ć“QG FDVNV DW festivals, bar events, or brewery taprooms. The Granary ‘Cue & Brew is a great place WR DOZD\V Ć“QG D FDVN RIIHULQJ IURP D FUDIW brewery and Big Hops also has special events with cask tappings. Other than that, at the moment, proper English pubs usually have something on cask.â€? As for Derrick’s personal choice of cask versus draught, he says, “I’m not sure if I would say I prefer one over another, but I will GULQN FDVN LI LWĹ?V DYDLODEOH Ĺ? Be warned: cask beer should never be SRXUHG ZDUP RU Ĺ´DW 7KLV VLJQDOV WKDW the beer is spoiled. Cask beer is also not vegetarian friendly as it uses isinglass as D Ć“QLQJ DJHQW )LQDOO\ WDNH KHHG RI EULJKW beer. “If you ever get to a festival and a cask pours clear, it’s probably a ‘bright’ cask, or bright beer. This means that the beer was conditioned, carbonated in another vessel, and transferred to a cask. Bright beer will not give you the same experience as a true cask-conditioned ale.â€?
'HSHQGLQJ RQ WKH GHVLUHG Ĺ´DYRU RI WKH EHHU OHVV FDQ GHĆ“QLWHO\ EH PRUH Ĺ?, SHUVRQDOO\ love seeing a beer cask conditioned on its own, with nothing else added to it. You’d be surprised how different a properly cask-conditioned ale can be from its forcecarbonated counterpart.â€? Derrick continues: “A lot of breweries will dry-hop, add fruit, herbs, chocolate, spices, or even candy to make really interesting combinations. Some DUH GHĆ“QLWHO\ PRUH VXFFHVVIXO WKDQ RWKHUV Ĺ? Fortunately, you don’t have to travel around the world to try a cask beer. San Antonio has a plethora of watering holes to quench your thirst for the perfect cask-conditioned brew.
Derrick Rutledge has been with Branchline Brewing Company for two years as a Cellarman and Social Media Manager.
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Ar ticle by: Jennifer Alejos • Photo by: Kevin Hobbins
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