reDANKulous, Founders’s Imperial Red IPA, is coming back!

reDANKulous_bottle_hi_rezFounders Brewing Co. will release reDANKulous Imperial Red IPA in late August 2015 to mark the thirteenth installment in the brewery’s popular Backstage Series. Like all of Founders’ Backstage Series beers, reDANKulous will be sold in 750mL bottles, and it will have a suggested retail price of $9.99 per bottle.

reDANKulous Imperial Red IPA is a no frills, bold 9.5% ABV India Pale Ale. It pours a pleasing burnt amber with some sweetness due to the Caramalt and roasted barley used in the malt bill. But hops are the true headliner in this elaborate sensory experience. The spicy, piney, tropical complexities of Chinook, Mosaic and Simcoe hops hit you right away with their dank aroma—and they stick around. Take a sip to have your palate simultaneously walloped and caressed in all the right places. Combined, the hops take the beer to 90 IBUs. It’s not just ridiculous. It’s reDANKulous.

“We love hops,” said Co-Founder and President Dave Engbers. “Simple as that. Our brewers love to experiment with new varieties, new combinations and new techniques. This dank beer is a fun, intense showcase of hops. We hope all of you hop heads out there enjoy it.”

Founders’ Backstage Series is made up of boundary-pushing, experimental beers. The intent of the series is to take the diehard Founders fan experience to a wider audience—though all of the beers are released in limited batches. Since its introduction in the summer of 2011, Founders’ Backstage Series beers have quickly become some of the most sought-after releases in the industry.

reDANKulous will be released in limited quantities across Founders’ distribution footprint beginning on Monday, August 31, and will be available at the brewery’s taproom beginning on Friday, August 28. This will be the second Backstage Series release from Founders in 2015; beer enthusiasts should expect one more release from Founders later in the year.

Five Rules for Kayaking with Craft Beer

kayak 3In addition to my love for craft beer, I am an unapologetic environmentalist. I am most at peace when I am in nature, quietly observing the wonders and marvels that the world can offer us. I have found that kayaking and hiking are two of the best ways to experience the outdoors. And in my most recent trip to Sonoma County, I was able to kayak 10 miles of the Russian River with a few friends and some Nalgenes full of Russian River Brewing’s Pliny the Elder, the #8 beer ranked in the world on Beer Advocate.  Here’s what I learned on this paddling trip and how you too can enjoy a peaceful day on the river as a responsible lover of craft beer.

Rule #1: Do not openly advertise that you are bringing beer with you on the river.

Though it is extremely common to pass by more than a few fellow paddlers enjoying beers on the river, it is an unspoken rule to keep everything hush hush. If you are renting your kayak for the trip, most have written rules about not bringing alcohol on the river. These rules are mostly for the tourists that are there trying to turn the river into a party cove type environment. If you own your own kayak, just go about your business as usual. Instead of being the guy trying to drag a 30 rack of Keystone behind your kayak, be the person with a 20-24 oz container of beer meant for sipping. Make sure that everyone knows that you are there for the river, not to party like a sophomore on Spring Break. Which brings me to my next rule.

Rule #2: Use a secondary container for your craft beer.

One of the main ethics that all outdoorsmen should adhere to is LNT, short for Leave No Trace. It is a way for you to respect nature and the wildlife that inhabit it. One way you can support the principle of LNT is to minimize the amount of potential trash that you bring with you on the river. This is why I encourage you to place any drinks you may want to enjoy on the river into 20-24 ounce (or larger if you wish) Nalgene containers.  On every paddling trip that I go on, I make it a point to pick up every piece of trash that I encounter on the river. A lot of these are beer cans. Though you may have noble intentions, a sharp turn or fast water, could take your empty cans from the back of your kayak and deposit them in the river. A Nalgene that you can attach to your person with a carabiner helps support the foundations of LNT. However, make sure that you don’t only bring Nalgenes of beer on your trip.

Rule #3: Bring plenty of water and high protein/carb food.

This seems like a no-brainer when kayaking for 5+ hours, but I have seen far too many people on the river with no food or water. According to the American Council on Exercise, a 150 lb person burns 340 calories an hour while kayaking. A 175 lb person burns 397 calories per hour. Without stopping for rests (which you should do every hour or so), you will average around 2 to 3 miles per hour, or up to 5 miles per hour if you are going with a strong current. That means during my 5.5 hours down the 10 miles of the Russian River, I burned between 1,870 and 2,183 calories. Much like with running and hiking, you need to fuel your kayaking. The carbs and sodium in Pliny will help your paddling, but the calories are empty. Protein bars and a sandwich with whole grain bread will do wonders to help you get down the river. And a Nalgene of water will keep you hydrated enough so that you can fully enjoy the river without cramps or dry mouth. I recommend putting your food and water in a separate day pack or messenger bag. Do not bring a giant cooler for everything like a family of 4 on their first trip to the NASCAR infield. Why? Well, that brings me to rule 4.

Rule #4: If you need your water or beer to be cooled off, use the river water.

kayak 1This is less of a rule, and more something that my Sonoma County friends showed me during our trip. Most rivers that you will kayak down in America with have cool or cold water. At the very least, even a river like the Guadalupe in Texas will have water cooler than the pounding heat around you. While on a rest during your trip and your Nalgene of beer appears to be heating up, try burying your Nalgene 4 to 6 inches into the river rocks in a still portion of the river that is very shallow. The cool water, river rocks, and sand will help cool your beer off for you. Don’t expect it to be fresh out of the fridge cool, but a lot better than it would be strapped to your side in the North California sun. Using this method of cooling during a few stops on the bank to rest, I was able to respect my Elder and drink the Nalgene of cool beer within the first 3-4 miles, allowing me to follow the fifth and most important rule of kayaking with craft beer.

Rule #5: Take time to enjoy the river and nature that surround you.

Yes, kayaking with craft beer is a truly spiritual journey through the living world, but I will always understand and kayak 2remind myself that the beer is only secondary to the trip. If you get too caught up in examining and dissecting your beer, whether it’s Pliny the Elder, Heady Topper, or even Lakewood Rock Ryder, you may miss out on the full experience that river can offer. The cliff swallows skimming the water. The family of Common Merganser ducklings being taught how to dive for food. The Great Egret slowly stalking Rainbow Trout fry in the shallows. Kayaking through the wilderness of a river can bring you closer to nature than you once thought possible. Sipping on craft beer while doing so should only enhance your trip, not be the center piece. You’re not out there to get drunk. You’re there to kayak.

We’re only on this world for a short amount of time. Take time out of your day to take a look around and enjoy it.

Lee Knox is the adventurous Travel Contributor for Beer Drinkers Society.

Paige Gibson Visits Rabbit Hole Brewing for Summer in Wonderland

Rabbit Hole GlassRabbit Hole Brewery has a way of creating a unique (and tasty!) cast of characters when it comes to craft beer. Taking inspiration from Lewis Carroll’s Alice’s Adventures In Wonderland, Rabbit Hole offers unconventional beer styles with appropriately peculiar names. The brewery’s three founders bring diverse expertise to the craft: Matt Morriss and Tom Anderson both have backgrounds in engineering and homebrewing, while Laron Cheek is skilled in Computer Information Systems, and concentrates on marketing and distribution. They opened their facilities in Justin, TX, in January of 2014, and have been brewing up a good reputation throughout the metroplex ever since. Their second annual Memorial Day extravaganza, Summer In Wonderland, took place on Saturday, May 23. It included crafts and games, hot dogs, guest breweries, live music, one-of-a-kind glassware, gourmet coffee and ice cream, and even custom-designed coloring books. There were some patches of rain that day, but I’m willing to bet that didn’t keep anyone away – it was an excellent kickoff to the summer season. Also, I’m a big fan of Alice and her adventures, so I might be a bit biased.

General Admission began at 12:30pm, but those with VIP ticket were admitted at 11am, so we got a bit of a head start on our drinking. Tents and vendors were set up around the open lot, along with wooden tables, benches, and umbrellas, which were nice to huddle under during the occasional rain shower. Laron, Matt, and Tom were busy greeting guests, handing out taster glasses, and being all-around nice guys when I arrived. Tait Lifto, self-described Chief Sales Sensei, gave a brief run-down of the day’s schedule of events, as well as additional details on the taster glasses. The commemorative Pawn Taster Glass is only the first piece in the Rabbit Hole Beer Chess Set – Tait says Rabbit Hole Cornhole Boards by Nick Gloverthe brewery will eventually release a glass for every chess piece, the idea being that you actually play the game using your complete set of Rabbit Hole glasses. Chess enthusiasts, be on the lookout for the next piece to be released. Guests also received a Rabbit Hole-themed coloring book, designed by Matt Morriss’s father, Jim. Its pages feature each of the employees, as well as the delivery van and the Cool Rabbit (dishing up awesomeness). This artistry was clearly a labor of love. I was also impressed with the work of Nick Glover, whose hand-painted cornhole boards were a mix of Wonderland and beer-drinking imagery. He has a good sense of humor, too – my favorite board depicted Alice doing a kegstand.

After I had enough time to take in all the design and décor (and have my picture taken in the Alice and Mad Hatter face cutout board), it was beer time. VIP admission also included first access to some special offerings, including four of Rabbit Hole’s test batch beers. These were in addition to the 10 beers already on tap, and samples available from guest breweries Oasis and Adelbert’s. I didn’t have the chance (or tolerance) to try every beer, but I thoroughly enjoyed those I did try. Several times I found Tait in the taproom, serving beers and giving recommendations. I started with the test batches, and my first sample was Decision of the Brecht, a German-style hefeweizen. It was refreshing and creamy, everything a hefeweizen was meant to be. My second sample, The Masks, was the first sour ale test batch from Rabbit Hole. It was tangy and fruit-forward, but had its own mellowness about it – very nicely balanced. Well done!

At this point I decided I’d better put something other than beer in my belly, so I headed across the lot to Dawg ‘N Roll, a food truck based out of Lewisville, TX. If you’re ever in the area and craving a good hotdog or polish sausage, Rabbit Hole Brewing Glassesbe sure to look them up. I also caught up with Matt, co-founder and Brewmaster, to talk about Rabbit Hole’s limited-release beers, Hole Lang Syne and Dark Snark. He explained that since there were very limited quantities left of Hole Lang Syne and Dark Snark, they weren’t tapping them until later in the afternoon, in order to give general admission folks a chance to taste them before they inevitably ran out. Turns out that the folks at Rabbit Hole are both talented and generous. It was well worth the wait! Hole Lang Syne, the brewery’s New Year release, is a Belgian Strong Ale that’s deceptively smooth and sweet – somehow, it’s easy to forget that it’s 10% ABV. Dark Snark, a stout launched for this past Valentine’s Day, features fresh strawberries, chocolate, and delicious toasty flavors. Speaking of strawberries, yet another of my favorites was Tweedleyum, a strawberry hefeweizen. I went back for seconds, I think.

Not to be missed was Rabbit Hole’s tapping of a special version of their Rapture ale, brewed with a very rare and unique coffee from Mystical Coffee Roasters, called Wild Mountain Luwak. What’s so unique about this coffee, you ask? Kopi Luwak, or Wild Civet coffee, is made from carefully-selected coffee berries that have been digested by civets. Throughout the day, the Kopi Luwak Rapture was given more than its fair share of colorful nicknames due to its, ahem, unconventional production method. Nicknames and methods aside, this beer was a wonderfully rich and complex mixture of chocolate and coffee flavors. To top off the Rapture, and to finish out the day, I headed over to the booth set up by Local Urban Craft Kitchen (LUCK) for some ice cream. Known for its beer-inspired comfort food menu, LUCK was giving out sample scoops of some ice cream they had made using the Kopi Luwak Rapture itself. I’m sure a small amount of the beer actually went into the ice cream to give it its amazing flavor, but I think I could easily have eaten enough of it to become intoxicated (or at least have a really uncomfortable sugar high).

Rabbit Hole’s tendency towards eccentricity and experimentation, while also staying down to earth, set this brewery apart from the rest. Plus, you won’t find friendlier or more hard-working staff in the Beer Universe. Be sure to check their website, or give them a call, to find out about special events, taproom hours, and brewery tours. I’ll be making a trip back to Wonderland soon.
Alice and Wonderland Rabbit Hole Brewing
Paige Gibson is a contributor for Beer Drinkers Society and an amazing photographer.

You won’t want to miss the next beer class and cuisine at this Dallas restaurant

Victor Tangos restaurant in Dallas.  Photography by Mei-Chun Jau.

Victor Tangos restaurant in Dallas. Photography by Mei-Chun Jau.

Hidden in an unassuming brick building on Dallas’s Henderson Avenue is the cultivated, smooth and comforting atmosphere of Victor Tangos. The bar and restaurant is touted as contradictory. From the Victor Tangos website, “While its aesthetic is warm it is also refined, while its dining is elevated it is persistently creative.” The place truly is all of these. The staff is welcoming and relaxed, yet the décor is swanky and the food is most definitely elevated and creative! Just try their ahi tuna nachos or the toffee cake with its fluffy mascarpone cream.

Kirstyn BrewerNow Victor Tangos is moving beyond its creative and eclectic menu and is delving deeper into the beer world with a series of beer classes that pair the fine cuisine from Executive Chef, Kirstyn Brewer with a hand-selected list of great beers from Manager, Matt Ragan. And that is why I found myself in a back booth of the restaurant with a group of drinkers of all beer-ducation levels.

Ragan is a self-taught beer nerd and a man that appreciates excellence, subtlety and simplicity in skill. His appreciation shows in the beers covered in his beer class. From explaining the hidden flavors of the light and crisp Pilsner from Urquell, to the smokey-campfire smell of Schlenkerla’s Rauchbier to finish with sours like Brouwerij Verhaeghe’s Duchess and Boulevard’s Love Child #4. His explanation of the beers was so in depth that it kept me enthralled, but also explained in a way that beginners easily retained the info and were enticed to learn more. Ragan clearly loves subtle flavors and cherishes each style for what it is.

He also has a strong understanding of the history of beer and the mechanics of the brewing process. In the class, we discussed the entire process from the malting of barley all the way to fermentation. Again, he explained the science behind brewing in such a simple, but entertaining, way that all of us were hanging on every sip. And it’s no surprise that Ragan made each section of the night’s course so interesting. He’s a former actor. “I’ve always found myself at home on a stage in front of a thousand people. I felt more alive and comfortable in that setting than anywhere else in life.”

While acting in New York, Ragan always had one foot in the service industry. “The entire time, I’ve always worked in Matt Raganthe service industry. I was always bartending, serving or what have you. It’s my other love. Food, restaurants, people and service.” After building a small, up and coming restaurant into one of New York’s highest rated, Ragan headed to LA to start the owners’ second location. After making it to LA, the owners decided it wasn’t time so Ragan began tending bar at Westside Tavern. He learned the meaning of excellence while working there, “It was higher end and tougher food to pull off and we would do massive numbers. It was a beat down. We’d have 1,200 people a night. Usually places that are just cranking out numbers provide decent food and decent drinks at best. We were determined to be a place that offered exceptional food and drinks all the time. Making sure every single cocktail and meal was perfect. It was an enormous challenge. That place took years off of our lives, but I couldn’t be more proud to have been part of it.”

Ragan then came to Dallas with that same focus on excellence when he agreed to manage Victor Tangos. So expect to see excellence in a seasonal menu of amazing food, wonderful cocktails and now even more beer, since Ragan wants to hold more of his fun and educational beer classes.

Enjoy Your Craft,
Ben Esely is a co-founder and the Brewer Interviewer for Beer Drinkers Society.

Lagunitas Equinox Ale Review

Lagunitas Equinox (photo courtesy Craft beer Cellar)

Lagunitas Equinox (photo courtesy Craft beer Cellar)

As I’ve said before, many, many, many times I love Lagunitas’ beer. Like, a whole damn lot. Maybe too much, and so far, they still can do no wrong in my eyes. (Tastebuds?) With another new release on the market, I found myself compelled to do my civic duty to said aforementioned tastebuds, and to you, dear readers. For those of you not obsessed with everything related to beer, as I am, Equinox is a new hop varietal. So far, brewers have done nothing but rave about it, and with the tons of new hop varietals coming out every year, to me, that speaks volumes. In this offering, our new soon-to-be-favorite hop (mark my words), is paired with an old favorite, Simcoe. (Think DFH “Minute” series IPA, and pretty much anything hoppy from the early era of Craft beer, with a buttload of hops, and I bet you Simcoe figures into it, somewhere.) Lagunitas also adds a decent dose of Oats to this so-called APA, or American Pale Ale. Oats assist in better head retention, mouthfeel, and heft on the palate. (They really don’t add much in the way of fermentable sugars. Just extra protein. And that’s GOOD.) So I’ll shut my proverbial mouth, open my actual mouth, taste this beer, and ramble about it for your amusement. HOORAY!

Equinox pours a crystal-clear Golden, which in a way reminds me of clover honey. It kicks up a fluffy eggshell white head, with nice even bubbles, that recedes quickly, leaving a thick coating of foam on the sides of my glass. Seriously. This damn foam isn’t going anywhere. Oats, people. OATS. The carbonation is nice and even, trickling up from the bottom of my trusty Speigleau IPA glass, and supporting the remaining thin crown of lace. Pretty…A delightful bouquet of citrus fruits greet the nose, showing gobs of pineapple, pear, bell pepper, and a hint of honey. The malts buoy up this sweetness, adding notes of cracker, brown sugar, and (?) sweet oatmeal. It’s almost like my nose rolled itself in a bowl of love, and sneezed out a symphony of kickass. I know that sounds nuts, but there it is. And this is the first beer I’ve had today.

Pineapple is the first thing I notice from this beer. As I hold it in my mouth to warm it up some more, an acidity similar to muscat grapes coats my palate, and is followed up by a creaminess and toasty character that can only be the oats. The carbonation is wonderfully prickly, keeping the flavors moving across your tongue, and drawing you back for another sip. Mango, apricot, and again, bell pepper ride along with the other flavors. The hint of honey from the nose is there too, with an underlying herbal note, that can only be more hop goodness. I haven’t brewed a beer with Equinox yet, but the hops are in the freezer, and I can’t wait to see what kinds of yumminess I can coax out of them.

The Mouthfeel is slick, viscous, and tingly. The oats play a huge part in making this beer what it is, and what that is, is excellent. It is literally like a hug for your tongue, and that’s the best description I can give for it. The carbonation, as I mentioned before, is zippy and tight, reminding me of a good Prosecco. I’m glad that this isn’t a year-round offering, as I could easily get myself in trouble with it, easy to drink as it is.

In conclusion : Would I call this beer inspiring? Maybe. NO, scratch that, ABSOLUTELY. This beer makes me look forward to future beers brewed with Equinox, just to see what will come of this new varietal. This is a beer for folks who don’t like hoppy beers, and at the same time, a beer for people who do. It hits all the right notes, and a few of the right  wrong ones, and just BEGS you to finish the 22 Ounce bottle in one sitting. (Which I will do, shortly, if I have anything to say about it.) Get off your duff, and grab yourself some of this liquid excellence. It’s wonderful. And being a Lagunitas beer, that’s just what you should expect. Cheers!!!

I hope you enjoyed my ramblings. If you have any questions, comments, or would just like to ramble back at me for any reason, feel free to do so, by reaching me at Call your mother, thank her for putting up with your crap when you were a child. Do your laundry. High-five your neighbor. And continue being radass Humans. G’night!

A new beer series from Audacity that you’ll only find in Denton

DSCF1698I’d been meaning to check out Audacity Brew House since they opened last October, but for whatever reason, just never got around to it. When I heard about the first of their Lil’ D Series Releases, I figured it was the occasion I’d been waiting for. The release party took place on May 19, and offered barbecue, beer, a tour of the brewery, and a chance to support Denton businesses. My husband John and I had just finished up a lazier-than-average Sunday afternoon, and were starting to get pretty hungry (operating the TV remote is hard work). We decided this party sounded like a perfect way to finish off the weekend, and we weren’t disappointed.


Scott Lindsey, Aducaity’s Co-Owner, talking beer on a brew tour.

When we first walked into the taproom, we were greeted by Scott, the owner, and soon after by Doug, the brewmaster. Eric, the taproom manager and bartender, served us our beers – I ordered a flight, and John went with a pint. These guys are friendly, passionate about their craft and about Denton, and also really know their beer science. The taproom atmosphere is casual and inviting. The high ceilings give the room  an open, airy feel, while the wooden furniture and string lights are reminiscent of a cozy (but classy!) southern barbecue joint, or maybe even a picnic – appropriate for the occasion, and enough to make anyone feel at home. Behind the bar, they sell chips, sodas, and juice, as well as clothing printed with Audacity’s logotype. They even sell underwear, so you can show off your appreciation for craft beer in the bedroom. I like their style.

They rotate their beers out pretty regularly, and according to Doug, the goal is to introduce one brand-new beer per

Audacity Co-Owner Doug Smith

Audacity Co-Owner and Brewmaster, Doug Smith

month. That day’s lineup consisted of eight beers, not including the Mesquite-Smoked Chili Ale (more on this one later – we decided to drink ours with dinner). The flight I ordered included the Repercussion, Black Widow, Wallonia, and Three Fiddles, so I got to try half of their offerings right then and there. As an amateur beer nerd, I can’t tell you all of the flavors and aromas of each beverage, but I’ll do my best.  I can tell you that I know a good beer when I taste one, and friends, these are all good beers.

-Repercussion: This beer is clean, balanced, and had a nice dry finish, all of which are characteristics of brews crafted in the German Altbier style (so say beer experts).  Its flavor is mild, but it’s got good character nonetheless.

-Black Widow: An imperial stout that’s not for the faint of heart, or for those of you who don’t like chocolate (I’ll never understand you, but I’ll do my best to respect you). It’s full-bodied, creamy, and rich, with plenty of coffee, chocolate-y, bittersweet goodness. Probably my favorite of the bunch.

-Wallonia: Apparently, the Saison style is defined more in terms of history (traditionally brewed in the summertime by Belgian farmers) than in terms of characteristics, but this saison is dry and citrus-y, with nice floral aromas. It’s spicy and slightly bitter at first, but finishes smooth.

-Three Fiddles – This Belgian Trippel will punch your tastebuds in the face. It’s got strong flavors of malt, honey, and caramel. As tasty as it is, at 9.2 % ABV, you probably don’t want to down one in under 30 minutes (ask me how I know).

By the time we finished, the meat experts from Bet The House were almost ready to serve dinner. If you’ve been to Bet The House, then you already know how delicious their food is. If you haven’t, go and do yourself a huge favor! For tonight’s occasion, they took it up a notch by customizing some of their recipes. They offered two cuts of brisket, smoked over Post Oak and Mesquite, as well as potato salad, and a coleslaw recipe featuring lime-ranch sauce with adobo and chipotle peppers. Audacity’s Mesquite-Smoked Chili Ale paired wonderfully with the meal, too. It’s got earthy, smoky flavors, and has a hint of heat. I’m a huge fan of spicy foods, and according to relatives, I was known to eat hot salsa out of the jar with a spoon when I was a toddler. That being said, I also like to enjoy the flavors of my food. A meal so hot and spicy that you can hardly taste it defeats the purpose, if you ask me, and the same goes for beer. Compared to other chili ales I’ve tasted, this one is just spicy enough without going over the top. This beer is the first in a series of Audacity releases to be served exclusively in Denton – it won’t be distributed anywhere else in the metroplex. By keeping sales local, Audacity is truly giving our town a product all its own.

Now that everyone’s bellies were full and happy, it was time for the tour. According to Scott, they started up the brewery with just two 500-gallon tanks. Just one look inside their facilities is proof of how quickly Audacity is growing. Currently, the room is filled to the brim with 500, 1,000, and 2,000 gallon tanks, barrels, kegs, bags of malt and hops, and an assortment of machinery and equipment the guys use to make sure every batch of beer brewed is up to their standards. Doug, Scott, and Eric all started out brewing at home, but their approaches to beer are pretty different. Scott likes to experiment, and ends up brewing something different every time. Doug, on the other hand, takes a more scientific approach, aiming for consistent recipes. As for Eric’s style, I’d like to go back and ask him – he was hard at work serving customers during the tour. Either way, It’s clear that Audacity’s combination of scientific dedication and innovation has hit it big here in Lil’ D. You can find Audacity beers at 46 locations throughout Denton, and that number is sure to keep growing.

Paige Gibson is a contributor for Beer Drinkers Society and an amazing photographer.

Photographer and Contributor: Paige Gibson

My love of beer started during college, as it did for a lot of us. When it comes to alcohol, I admit that wine is my preference – there are few things I enjoy more than a dry, French-style Rosé. That being said, I’ve had many craft beers that rival that experience. Saint Arnold’s Lawnmower and Shiner Bock were two of my early craft favorites, and both hold a very special place in my heart.

These days, my taste in beer is erratic – I love stouts, cream ales, and hefeweizens. Some of my recent favorites are 903’s Chosen One Coconut Ale, Stone’s Xocoveza Mocha Stout, Ranger Creek’s Strawberry Milk Stout, No Label’s El Hefe, Audacity’s Mesquite-Smoked Chili Ale, and Mike Modano’s 561 from Rabbit Hole. Oh, and Shiner’s 106th Birthday Beer. I guess I’m pretty indecisive – don’t get me started on my favorite band.

I recently graduated with a Master of Social Work, and am excited to find a job in the field – helping other people makes my heart happy. I have a background in art and design, and in my spare time, I’m a freelance photographer. I’m a Dentonite, and love supporting the events and businesses that define our town. I also like to cook, take pictures of my food, zone out to space documentaries, and play N64 games with my husband.