Guinness Extra Stout Beer Cheese Soup

Beer cheese soup at my house gets the same greeting as three-day weekends or Christmas morning. My husband firmly believes he could live on this concoction, bread, and beer alone. Also, in our hometown, we have a tea room that makes hands-down the BEST beer cheese soup you’ve ever tasted. Thus, in my effort to create a bit of magic from scratch, I had rather large shoes to fill.

The beginning of my soup dream was a complete accident. I was trying to make a not-from-a-can cheesy cream sauce for a broccoli rice dish. My cheesy sauce turned out fabulously (in fact I ran out the door with a spoonful for Ben to taste as he was leaving to go back to work), and the spark of imagination was…well…sparked.

I thought to myself, “This tastes just like a base for a great beer cheese soup!!” And I went back to the store the next night for the missing bits from my pantry…Guinness Extra Stout (simply because GUINNESS EXTRA STOUT) and a loaf of crusty artisan bread.

My first attempt went something like this (Don’t worry, the final version is at the bottom of the article for those who don’t want to read my whole tale of creation. You won’t hurt my feelings. I get it, beer cheese soup and the rapidity with which it becomes available is of utmost importance):

  • 1/2c Finely diced celery
  • 1/2c Thinly sliced baby carrots
  • 1/2c Butter, unsalted (or one whole stick)
  • 1/2c Flour
  • 2c Beef Stock, warmed
  • 2c Whole Milk
  • 1c Mild Cheddar, shredded
  • 2c Sharp Cheddar, shredded
  • 12oz Guinness Extra Stout
  • Salt to taste
  • Italian-seasoned Croutons & extra cheese for topping

1. Saute the celery and carrot in the butter until celery is translucent and carrots have softened.

2. Whisk in the flour, and simmer for 2 minutes

3. Whisk in the warm stock (should thicken almost immediately)

4. Whisk in the milk, and heat to a simmer. Continue to simmer for 10 mins, or until thickened

5. In 1/2c increments, add your cheeses, and whisk each one in until completely dissolved/incorporated

6. Whisk in your beer, and simmer for 10-15 more minutes

7. Serve with a bit of shredded cheese and some croutons on top, with free access to bread.

In my mind, this should have gone perfectly. However, my soup turned out quite a bit more bitter than I’d hoped for. And by quite a bit, I mean like WAY MORE BITTER. And I was way more bummed.

So, I refrigerated the remaining. Googled everything about rescuing bitter dishes. Tossed and turned in my sleep. Made threatening looks at the tupperware container in the fridge. And tried again after our kiddo went to bed this evening.

Here’s what I learned from the people lucky enough to have posts that show up on Google page 1:

DILUTE: I made another batch of cream sauce (so basically 1/4 cup butter melted and mixed with 1/4 cup flour for 2 mins, added 1 cup warm beef stock and 1 cup whole milk, and simmered until thickened)

STRONG FLAVORS: I added about 1 tsp garlic powder to this extra sauce since I couldn’t sauté fresh garlic at this point, along with about 2 tsp of bacon drippings that I had saved in the fridge, and stirred until completely dissolved. I then poured the entire batch into the too-bitter beer cheese soup that I had warming in another pot on the stove.

SALT & SEASONING: Adding more and more salt goes against every culinary/health fiber in my body. But I tried it and it worked surprisingly well. I added an additional 1 tsp, or thereabouts, to the soup+sauce combo I had going. I also added 1/4 tsp Cayenne in the interest of another dash of strong flavor.

And you know what?? It came together beautifully. The soup was GOOD. And only pleasantly bitter, not overwhelmingly bitter. Still not on par with that of our favorite restaurant, but a girl can dream, and I am a particularly stubborn girl – I will figure this out eventually. In the meantime, I’m pretty proud of Version 1.2!!

To compliment, I highly recommend using a garlicky light/fluffy bread for dipping, as opposed to the dense/crusty/mildly flavored pane toscana I chose. (A) The soup was too thick for the toscana to really soak it up in that satisfying way (B) The texture of the bread was nowhere near delicate enough (C) That extra kick of garlic is AMAZING with this soup, which we discovered thanks to the croutons

I also read from the successful Google people that boiling your Guinness Extra Stout for a long period (ie. a couple hours) can do one of two things to the bitterness – either you get condensed beer and super bitter soup, OR something magical happens at, like, the 3 hour mark and you get magic Guinness flavor for your [insert dish name here] with zero bitter. The mad scientist in me wants to try both. Either way, I’ll boil the beer separately before adding to the soup – otherwise you’ll destroy the integrity of the cheesy creamy amazingness that makes up your soup base.

____________________________________________________________________________________

Guinness Extra Stout Beer Cheese Soup: Version 1.2

  • 1/2c Finely diced celery

    I forgot to take a picture of our soup before we devoured it, so I’m using some stock footage courtesy of Taste of Home. We even have the square bowls at our house!! Although we employed significantly more croutons…

  • 1/2c Thinly sliced baby carrots
  • 1/2c Butter, unsalted (or one whole stick)
  • 1/2c Flour
  • 2c Beef Stock, warmed
  • 2c Whole Milk
  • 1c Mild Cheddar, shredded
  • 1-1/2c Sharp Cheddar, shredded
  • 6oz Guinness Extra Stout
  • 1 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1 tsp Bacon drippings
  • Salt to taste
  • Italian-seasoned Croutons and extra shredded cheese for topping

1. Saute the celery and carrot in the butter until celery is translucent and carrots have softened.

2. Whisk in the flour, and simmer for 2 minutes

3. Whisk in the warm stock (should thicken almost immediately)

4. Whisk in the milk, slowly, and heat to a simmer. Continue to simmer for 10 mins, or until thickened (if it gets too thick, just add more milk – a little bit at a time – until you have the thickness you desire.)

5. In 1/2c increments, add your cheeses, and whisk each one in until completely dissolved/incorporated

6. Stir in your beer, garlic powder, cayenne, salt, and bacon drippings. Simmer for 10-15 more minutes.

7. Serve with a bit of shredded cheese and some croutons on top, with free access to a soft garlicky bread (think fluffy dinner rolls or maybe biscuits).

____________________________________________________________________________________

And of course, pour that gorgeous Guinness Extra Stout and then settle into a warm Winter’s (or middle of August’s, if you live with crazy people like us) nap.

Happy pairing darlings!!

- Jamie -

Beer 101: So you want to start drinking craft beer, eh?

The BMC. Bud Miller Coors.

It has come to our attention here at Beer Drinkers’ Society that there are many people who may want to make the leap into craft beer from a station at the BMC (Bud, Miller, Coors); and also that those very people have been thrown into the fire, without consideration, by experienced enthusiasts. We know, it can be a little overwhelming. No worries though, we’ve got your back, and we’re gonna help you make the transition smoothly. Getting into craft beer can be quite the challenge, and this is only exacerbated by not having a clue as to where you might want to start.

There are perhaps a hundred styles of beer, made by thousands of breweries. This doesn’t include beers that cross styles, collaborations between breweries, or even different versions of the same beer. That means millions of possibilities in flavors, and it’s a great thing. After all, there are just as many variations in taste. I’ve seen other guides of the web that simply recommend the most popular craft beer brands, and pass this as a list of where to start. Meh. The popularity of a beer is dependent on so much more than flavor, that I find this to be inadequate, and possibly even a deterrent, to those who wish to come to the craft side of the force. We offer you a list, organized like a FAQ. Simply go down this list, find the statement that best suits what you might want from a beer, and look for the corresponding examples. We will encourage you not to just try one example of a style, but try several within a style. Why? Well first off, it just might grow on you, and second, two beers of the same style can vary greatly in taste.

  • I like lighter beers that won’t feel like Thanksgiving dinner in a glass.
    • By far the most common statement by BMC drinkers I’ve heard. This is probably aggravated by the popular opinion that craft beers are all like Guinness. This could not be further from the truth! If you want a light beer that has more flavor, look at wheat beers (Sierra Nevada Wheat, Boulevard Wheat, Samuel Adams Hefewiezen) Belgian tripels (Unibroue’s La Fin Du Monde, Tripel Karmeliet, and Maredsous 10), white ales (Avery’s White Rascal, Hoegaarden Original White Ale, Ommegang Whitte), as well as other lagers (Brooklyn Lager, Dundee Honey Brown Lager). A lot of the beers I would recommend to someone with the above statement are yeast-forward beers. These beers lack the heft of a malty beer, and the hop bitterness, allowing the tasty and complex yeast to come through.
Guinness vs Hoegaarden

Guinness Draught vs Hoegaarden White Ale

  • I am currently a wine drinker. I like the fruit, and the intensity of flavor.
    • Then I would recommend the sour range of beers. These beers have a strong punch of flavor, and are often

      Lindeman’s Lambic Family

      mixed with fruit. Look for Lambics, here’s a few fruit-combined flavors to consider: Pomme is green apples, Framboise is raspberries, Kreik refers to cherries, and Peche is, well, peach. Lindemans is by far the most common brand. There’s also Flanders Red Ales (Rodenbach, Duchesse de Bourgogne) and Flanders Old Bruin (Monk’s Sour Ale) and Gueuze (Lindeman’s Cuvée René). These are also yeast-forward beers, but with a twist. These beers use special yeast, and other microorganisms, to put the acidic flavor in the beer. This acid comes through as a sharp intense flavor, but through the brewing process there is enough savory flavors to keep the sharpness at bay.

  • I just want to quench my thirst on a hot day.
    • See previous two posts.
  • I like sweet drinks.
    • Here you want a malt-forward beer, notably a Belgian strong

      Gulden Draak

      ale like Gulden Draak, or a quadruppel such as St. Bernardus Abt 12. For a domestic craft brew, check out Raison d’être by Dogfish Head, a dark, sweet Belgian-style brown ale. Often these beers are brewed with candy sugars (or in the case of Dogfish’s Raison d’être, beet sugars) making them the top pick. Also look for domestic stouts or porters – these are malt-forward and can be found brewed with chocolate. You might think to try a Scottish ale like Oskar Blues’ Old Chub as well. If these beers are not enough sweetness for you, try Avery’s the Beast or other high ABV beers in the series…by far the sweetest things I have ever had.

  • I’m a die hard liquor drinker, especially Bourbon and Scotch.
    • Oh you’re in luck! Many beers are also released in whiskey, or scotch, barrel aged versions. Just check the labels. At any beer store with a decent selection should have at least one. Be prepared, though, as these are usually heavy stouts and porters, as the bourbon or scotch flavors can over shadow a lighter beer.

What you’re looking for on that helpful label…

  • I like how Guinness is filling, but I just don’t like the flavor.-
    • Guinness is an Irish stout, characterized by the dryness of the beer. Try some other stouts, as most do not taste at all like Guinness. Look for Oskar Blues’ Ten Fidy, Squatters Outer Darkness, or Great Divide’s Yeti variations. Still don’t like stouts? Try Porters (Baltika No. 6, Anchor Porter, Smuttynose Robust Porter) and Trappist beers (Orval, Chimay or Rochefort) as an alternative.
Squatters Outer Darkness & Ten Fidy

Squatters Outer Darkness & Oskar Blues Ten Fidy

  • I’ve been looking for more earthy or bitter flavors. I’m not so keen on sweet stuff. -
    • If its earthy you’re after, then give Barley Wine  a shot, or venture into the piney flavors of the stronger (double/

      Santa Fe’s Chicken Killer Barley Wine Ale

      imperial) India Pale Ales (IPA’s). While most pale ales and IPA’s offer bitter flavors, there comes a point when there are so much hops in the beer that it becomes more aromatic and earthy. Barley Wines are not the most common brew, and they generally carry a heftier price tag than most beers (it takes a long time to make) But I would recommend Santa Fe’s Chicken Killer, and Brooklyn’s Monster as moderatley priced entries into Barley Wine. Virtually every brewery out there makes a pale ale and IPA, and given that they are quite popular, you should be tripping over them at the local beer store.

  • I want a low calorie beer.
    • Nope. Trust us on this one. Low calorie does not a craft beer make. However, why cut calories from your least consumed item? You eat three times a day, do you drink anywhere near that? Nope. (At least you shouldn’t be. If you are, please consult a physician promptly.)  Drinking beer in moderation isn’t bad. If calorie reduction is an important goal, talk to your physician (or a dietician) and inquire as to whether they will work out a plan that will include calorie reduction, and good beer – assuming you plan to consume beer in moderation. Everyone deserves a treat now and then, and beer is  most certainly a treat.

Just say no to low calorie beer. And by no, we mean NO.

  • All I want is something cheap that gets you drunk!
    • This one comes up occasionally, most often with the college-crowd-of-boundless-energy. Aside from the fact that you should be drinking responsibly, the simple truth is that craft beer judged by ABV (alcohol by volume) comes out at relatively the same cost as the “cheap” beers, if not cheaper. BMC beers run about seven dollars a six pack where I live, and a beer that is double the ABV will often be less than double the cost, making a 12 pack of 5% BMC more expensive than a 10% six pack of craft beer. So please, instead of buying large quantities of homogeneous rice beer, buy beer that taste’s so good, you wouldn’t dream of chugging it. The cost is the same, and you won’t spend all your time in the bathroom. Remember, beer is rented not bought.

Hmmm….I believe we’re seeing a pattern…a delicious pattern.

  • So I’ve tried all these beers, and I still prefer BMC beers.
    • Sure you do. Just wait a bit, and meanwhile, keep sampling those craft brews on occasion. Craft beer is like a new antibiotic- it takes awhile to get in your system. If you truly tried all the above recommendations, I have no doubt that you would be hitting up the Beer Drinker’s Society mere weeks afterwards to get your craft beer fix.
  • Still not feeling it.
    • Well maybe we’ve met our match, but you still have not tried these:  Abbeys, Dubbels, Oatmeal Stouts, Milk stouts, Imperial stouts, Ambers, Bocks, Pumpkin beers, Seasonals, Brown ales, Saisons, etc. And I’m still just scratching the surface. Can you really be sure you still don’t like craft beer? Keep trying, what’s it gonna hurt to try out a new flavor? And that is what we here at the Beer Drinker’s Society are all about really, finding and trying new flavors. This is why, though every one of us here at The BDS has our favorite breweries and beers, we are always trying new ones. Life is all about experiences, they’re how we gauge our past, present, and future. We offer you this avenue to add another facet to it. Cheers.

Beer 101: Getting to Know Our Tasting Notes

Here at Beer Drinkers Society.com, not only will we inform you on upcoming beers, breweries, and pertinent brew news; we

Yes. That did, in fact,  just happen.

also plan on providing beer recommendations, and reviews.

Ipso facto, we are your personal guinea (or more aptly, Guinness) pigs. We plan on taking that malt-filled bullet for our readers, so you will have an idea of what you’re jumping into when you pull the bomber off the shelf. No longer will you succumb to that cleverly packaged six pack only to find a lacking brew.

Once again, however, we must go through some education. How can we go further with tasting notes without explaining their cryptic language? Here we will go over the traditional five points of a tasting note.

1.) Appearance:

Pretty. You know it’s true.

Obviously, this = what color the beer is. The beer should always be seen while in the light, as even beers that look black as night will show generous amounts of reds and browns when held up to a light source. Often the color and volume (measured in finger widths) of head on a beer will be discussed here. You might see something like “Very dark beer, slight plum color in the light, with a tan head two fingers thick.” Some beers are very clear, while others may be naturally cloudy. Cloudy is not usually indicative of spoiled beer, it is most likely yeast, or another natural part of the brewing process. Of course, in order to ascertain the beer’s appearance, you could always just…look at it.

2) Aroma:

How the beer smells. This is probably the most important part of a tasting, as most flavors are smelled, not tasted. The Glass should be gently swirled before you smell the beer, so as to stir up aromas that may lay dormant under the head. Focus the glass around your nose and take short, deep sniffs. Don’t be afraid to pull back, take a breath, then smell again to get a full feel for the beer’s scent. Time on at this stage is time well spent. Or ya know, as we mentioned before, you could just smell it.

Nose in beer = good. Don’t be shy.

3.) Taste:

Are you thinking there’s no need to explain this one? Oh nay nay my friend, think again. Try rolling the beer around in your

We are really liking this coded-placemat tasting setup. This needs to happen.

mouth, rather than chugging it. Your tongue will pick up many more flavors this way. You may find fruits, chocolate, coffee, mint, amongst many other flavors evident in the taste, even when that particular ingredient was never used to make the beer. Of course you may not find any or very few flavors at first, but they will come through as your palate grows and becomes more experienced. Or – just drink it.

4.) Mouthfeel:

While you were swishing that brew in your mouth, did you notice the viscosity? This is what is referred to as mouthfeel. Some beers are thick, and others are thin. I’ve seen mouthfeel descriptions that included words like sticky, clean, creamy, as well as weak. It’s a texture thing, and much like food, can make or break a beer depending on the individual taster. Or just swallow your beer and be done with it.

5.) Overall Impressions:

Last but not least, this is the ad-lib portion of tasting notes, as anything goes. Get creative, and let ‘em know how you really feel. Mostly this part of the notations will be pretty straight forward, but often the term “lacing” will turn up here. This refers to the pattern of foam that is left on the glass from the head settling. It’s not something that’s usually attended to, nor are most drinkers concerned with lacing notes, but I have found my favorite beers to have generous amounts of lacing, and I often use this as an indicator. In the end, you should walk away with thumbs up, down, or “meh” in this section. Or just “blech” (plus maybe a shiver if it was really really bad).

Lacing. In case you’re curious.

When most people think of tasting notes, they conjure up visions of, well, snobbery. Possibly a room of the elite 1% at a black tie event, discussing how the fruity esters are not as pronounced in the ’74 as they were in the ’73 because red oak was used, instead of white, for the casks. I have always questioned if these individuals could really taste the difference. As it turns out, they really can. Sometimes.

Tasting a beer is part science, part suggestion, and really, truly, all opinion. If your buddy was describing chocolate flavors in the

same beer you were drinking, you would be more inclined to taste those flavors yourself. This is just the way people are. Had your

Yes please. All of that.

buddy been talking about work, you might have tasted coffee. I personally went though a spell of giving a bottle of Avery’s White Rascal to every guest I had, and it lasted for months. I couldn’t put my finger on the flavor that pops up at the very end. I asked every single person I handed that beer to what the flavor(s) were, and had responses that included everything from bananas to bacon. It’s been over a year, and I still have not been able to sort out that one specific taste, but I was ultimately able to taste some new flavors that others had pointed out.

My point is take all reviews, and tasting notes, with a grain of malt. They are there to guide you, and even at that, most are sketchy. Just between you and me, you don’t really need all that fancy mumbo-jumbo to enjoy a beer. Sometimes something is good, for no particular reason whatsoever. Of course, both approaches have their merits. My personal approach to tasting is that for every increase in cost, there should be an equal increase in scrutiny. This is the result of my frugality desperately attempting to turn the liabilities of the hobby into assets.

We will do our best to have members of our team review the types of beers that they enjoy, so as to give each beer its fairest opportunity under a watchful eye, but no one can tell if a beer is going to be right for you…other than you. Just try any, or every, beer that we review, then taste them again, and tell us know what you think in the comments section, email, and/or on our Facebook page. Want us to review a beer? Let us know, ’cause we absolutely want to drink it.

Mmm. Beer. S’good. GOOD.

Beer Drinker’s Society Meets: Independent Ale Works!!

Beer Drinker’s Society had the honor, and privilege recently, to have a bit of a chat with Stefen Windham, co-owner and brewmaster, at Independent Ale Works in Denton, TX. Stefen generously shared killer insider info about the goings-on at Indy Ales, his personal beer history – including his worst batch ever, and where we can find these tasty local brews, amongst copious amounts of all things Independent Ale Works. Why might he do this you may ask? Why bestow such beatific beer knowledge upon us revelers? Because he’s just that awesome. And a really funny, down-to-earth guy. Seriously, the man said, and we quote:

Well Stefen, meet your new fan club. Meaning us Beer Drinkers. Oh, and Denton, obviously.

So read on friends, you really don’t want to miss this…

When do you open?

We’re open now, and tastings/tours will start in the next couple of months. Check our Facebook page for scheduled events, look for some local music, and creative food carts about once or twice a month. [Also watch for] “Movies at the Brewery” night.

Why the brewery name?

Initially, when we decided to start a brewery, it was Jan 7th, 2011, so I was going to name the brewery Lucky Ale Works. You know lucky numbers 11 and 7. Dave and I liked the name, but thought we should do something different. We wanted to do everything ourselves and the brewery is 100% self-funded so we were like “Independent”!

What makes Indy Ales different from other breweries?

[Indy Ales is] people focused –the older European perception-“the people are the brewery and the brewery is the people”.

We are looking for input/involvement in recipes. Even as we grow, we really hope to keep that experimentation and input, even if it’s to develop one-off seasonal beers. Who knows, 2 years from now everyone might be crazy about juniper beers and we’re going to want input to build that. We want to be a beer that people go to drink because it’s good. We want to be that comfortable, and local, beer that the customer can go knock on the door at the brewery and give their two cents.

What brews can we look forward to in this first batch?

  •  The Firestarter Amber Ale (5%)
    • Flavors to take away-Caramelly & malty flavor
    • We focus on the hops and malt flavors and not so much on the yeast.
  • Troublemaker Blonde Ale

    Early sketch of the Troublemaker label

    • The Troublemaker Blonde is a departure, for me, from what we’ve normally brewed in the past because it’s brewed with corn and rice. In the past everything has been 100% barley. And the reason why (we’re trying this corn/rice brew) is we’re hoping to make a cross over beer. We want a beer that, color-wise and flavor-wise, will not put off a Miller or Coors drinker. But when they try it they’ll say, “This is an Ale, maybe I do like Ales. Maybe I’ll try this Firestarter Amber Ale”. And when they see the Firestarter Amber doesn’t round house kick ‘em in the face, they’ll try other craft breweries and so on–building that experimentation in beers.
  • In the future we’re going to play around with stout and Oktoberfest recipes.

How did you come up with the names?

Originally Firestarter was Amber 3.0 because it was the third iteration of the amber recipe. But in my younger years, I was a trouble maker. So we named the blonde Troublemaker and it’s gonna have a little bit higher alcohol content than your light [beers], so you may feel like a little trouble-making. [Therefore] the Amber needed a similar name to follow that pinup ratrod style, so we came up with Firestarter. All my great beers, I’ve earned with age.

What can we look forward to with the label art?

The ideal we’re going for is a pinup, ratrod look. Keep an eye out for our logo, it’s going to be hidden in different places in each label image.

Where can we find your beer?

We’ve talked to John Williams, at Oak Street Draft House, about a kick-off party. I also like Banter, and hopefully places like Mellow Mushroom.

Indy Ale’s Firestarter Amber Ale

Why did you start brewing?

I had some free time, and my wife has always been crafty. I read an article 10 or 11 years ago on homebrewing, found homebrewing for dummies, and dropped by the Homebrew Headquarters in Richardson [TX]. I bought an easy extract, and some hops and yeast. It smelled wonderful because of the malt and grains and that’s what got me hooked! My wife bought into the idea that I could brew beer cheaper than buying it…until I started buying the expensive equipment, and filling the living room and kitchen with fermenters.

The first beer you enjoyed.

That depends. Are you looking for alcohol delivery device, or flavor?
The first one I truly enjoyed was a Guinness. I saw someone drinking one, and I was drinking a Miller Light. I saw the nice head on it and ordered one. Now, I wasn’t a big fan of the flavor, but it was smooth and creamy. I didn’t know at the time it was the [nitrogen] that I enjoyed in that smooth mouthfeel.
It made me realize that there was something totally different than what I was used to. It was a big step out in flavor that started the wheels turning on my experimentation.

What are some of your influencing and favorite beers?

Sam Adams. I don’t care for the Noble Pils, but [do enjoy] the Summer Ale, the Boston Lager, their Oktoberfest. I tried this Tibetan beer. It was not too bad, I had never tried a Tibetan beer. Here lately, I’ve gotten to like Full Sail’s Amber, and Abita’s Amber. Amber is my favorite style. When I go somewhere, I’ll try any amber on tap first.

What’s in the fridge right now?

  • Widmer Octoberfest Ale
  • 6 pack of Miller Light
  • Smithwick’s

What is your personal favorite beer story?

I don’t really have a story, but one rule we try to keep in mind is, “Don’t start drinking before the boil is started.” Because if we start drinking before then, we tend to get into trouble.

 What was the worst batch you ever made?

The first batch I ever made with all-grain brewing, [which was] my 6th batch of beer ever. I added raisins to the mash…it was bad. I didn’t let it ferment long enough and I had a few volcanoes in my closet. The ones that did survive…I didn’t know what the alcohol level was. The only way to drink it was to cut the brew with another beer. I gave a few of those away and people said that they liked it. But a lot of the recipes we play around with now are traditional and simpler. We’re looking for a specific end flavor. If we can’t sit and drink 3 of them on a Saturday afternoon, we need to brew something else. Not boring, but easy.

Dave and Stefen. Brewmasters.

TABC and Microbreweries

I think there is pressure on Austin, as well as the TABC, to model behaviors and laws after states with successful craft beer industries. Developing breweries adds another dimension to their (TABC) job. Allowing breweries to more easily flourish can bring more jobs and more tax revenue to the TABC. I was impressed with the TABC reps and director in Arlington. Everyone that spoke with me gave me their card and said to call them with any questions. The Director sat down and reviewed our application personally.

What do you have planned for the future? Will you expand across the US?

We’ll probably stay somewhat local. When you expand too far, you lose some of what you were founded on. It’s hard to translate that local community-owned personality here. It’s personal, it’s YOUR beer and when we start crossing too many county lines and too many state lines, it gets muddled. Keep it local and keep it community involved.

Much agreed Stefen, that is an amazing thing about Denton. Thanks for the interview, and we hope to see you soon man.

Society readers, head on over to the Independent Ale Works Facebook page and keep watch for their events. We shall surely see you there Beer Drinkers!!