Adventures in Beer: Austin, Texas - Hops & Grain Brewing

Alright y’all, I made it to Austin, Texas on a mission for the next four days to go deep into Austin’s craft beer scene while doing some good at SXSWedu. I’ve survived Zilker next up is Hops & Grain Brewing.

This time I took the Metro, $1.25 later and a 2 block walk I ended up at the end of 6th and Calles where I’m meeting new friends at Hops & Grain Brewing. When I walk in the Pink Boots Society of Austin is having a meeting and the ladies turned it out. I learned there is a 2 year old that has visited more breweries than me. I guess I got some splanin to do...

The bar is a classic tiered style and I had give props to the Notorious BIG painting on the wall. Josh Harris opened this place nearly 6 years ago, with a dream of a totally sustainable brewing operation, everything is reused or recycled (spent grain becomes dog biscuits, non-standard beer becomes soap, etc). Hops & Grain is opening a second location in San Marcos in 2017

Michael started me off with their staples, The One They Call Zoe. A pale lager that eases one into the H & G vibe. Clessie (who also knows jiu jitsu fellas) followed that up with A Pale Mosiac, that brought big flavor to this india pale ale. This eased me into the Experimental flight that was a pleasant surprise when I arrived. H & G is working with the University of Oregon on some of their experimental hops! So I got Experimental #1-#4 and it was fun to try the new hops. Alright, to save some time #1 & #2 were lacking in bitterness and hop intensity. #3 was the real beer hop with great aroma, citrusy flavor. and the best of the bunch. #4 was ok, mild hop bitterness, slight juicyness, but lacking overall. All the beer was well made, with great clarity and showed great consistency in quality.

So if you’re ever in the Texas A, Hops & Grain should be on the shortlist of breweries that shouldn’t be missed. There is even a Brett Sour on the way. Y’all keep doing what you’re doing! Big thanks to Michael and Clessie for the love today.

William Teasley
@BTBWilliam

Adventures in Beer: Austin, Texas - Zilker Brewing

Alright y’all, I made it to Austin, Texas on a mission for the next four days to go deep into Austin’s craft beer scene while doing some good at SXSWedu. I’m going native, which means I’m “ballin on a budget” to do all the good stuff without breaking the bank. 

First up is Zilker Brewing Company. I walked from downtown to this spot on East 6th which helped increase my thirst on the way. The neighborhood is cool, eclectic, latin funk, and just plain funk. Cool thing Zilker is all about the beer. The layout and ambiance was chill but very cool. Even on a Sunday, big crowd and everyone is having a good time. I really dig the Zilker paneling above the taps. Marco and Jason started this place 2 years ago, with a lot of support for their ever evolving dream and their 15 barrel brewhouse and 7 fermenters. Zilker is primed to grow. 

Austin started me off with Nothin But A “C” Thang IPA. Dry hopped with the Cs (Cascade, Centennial, Chinook, & Crystal) it was a flavor bomb with bitterness that didn’t overwhelm the palate. Next, the lovely Katelin brings the taste extravaganza. All I can say is Excellente! All the beer was well made and showed great consistency in quality. I started in the center with the Marco, they’re Mainstay IPA that also set the tone for the others, create color, carbonation, lacing and packed with flavor. Next up was the seasonal Trapp Marco, fermented with Trappist yeast, that had a boozy fruitiness to it. Slightly maltier than the Marco, the Trapp stands on its own.

Made my way to the Coffee Milk Stout, of which a portion of sales go to the Mothers’ Milk Bank. Smooth, subtly sweet, and balanced coffee made this stout easy to drink. The Elfie Sunshine, is Zilker’s Imperial Coffee Milk Stout on some cocoa nibs. At 8% is the biggest beer on the menu and the flavors play well together. Finishing up with Rare Candy,  the kettle sour with great aroma of apricot and a smooth fruit tartness. This was the way to go out. Then got a taste of the Murderino, the cap to an awesome time at Zilker. 

So if you’re ever in the Texas A, definitely make Zilker a stop that can’t be missed. There is even a Brett Sour on the way. Y’all keep doing what you’re doing! Big thanks to Marco, Austin, and Katelin for the love today.

William Teasley - BTB William 

Double IPA #2 Bottling

This week we bottled a repeat of the Double IP with orange and bourbon chips that we brewed a few weeks ago that had two fermentation cycles.  This was one of our first brews that we all liked but we added some citrus to see how the flavors mix.  In Corb and my  enthusiasm to get it bottled, we forgot the priming sugar which is key to helping the beer keep its carbonation when bottled.  Fortunately, we only bottled 4 before Kev saved the day with the priming sugar.  With a good bottling rhythm with the help of Derick next door and storage in a cool place (around 70 degrees) we will be ready in 2 weeks for another tasting of the 50 bottles we prepared today.  

Hit us up if you would like to become one of our volunteer tasters. Our vision is to make great beer for y'all, not just us.

6/2 Brew Day - Double IPA

While Corby was in Oakland having fun, Kevin and William decided to keep the brewing going with a Double IPA. We are getting the hang of home brewing because each time it gets a little easier and we're beginning to branch out on flavors.  In brew #4 Kevin added 

Oranges to the steeping process and molasses to the boil.

The rain almost got us, but we got it done and brew #4 is now fermenting.  

The Jalapeño red ale, got transferred to begin it's 2nd ferment and looked and smelled excellent. Bottling brew #3 in about a week.

Fire Tiger Red Ale

On Sunday, May 26, 2013, William decided to go out of the box we his first brew.  It was our second recipe innovation after Kevin's Jackson Stoudt with Bourbon chips. William added... JALAPEÑOS for heat and flavor during the last 12 minutes of the boil. At the end of the boil we added 3 tablespoons of brown sugar for added sweetness and possibly boost the abv. We are measuring the abv with this brew as we want to get the next batches between 8-9% abv.

According to Kev (who lets the beer ferment at his crib), the brew smelled good during the first week of fermenting. Now we're gearing up for the 2nd ferment that will take about 2 weeks before we bottle and unleash pin he world.