Andrew Mitcham is a man with many hats — former Jersey Village council member, current mayor, and founder, owner and head brewer of Senate Avenue Brewing Company. Mitcham started to put a business plan together two years ago after the city sought out someone to start a brewery.

“The original plan was to try to open in April, but in March when everything started to shut down, and we were still under construction, all the trades also shut down,” said Mitcham. “The electricians shut down for a month. The mill work people shut down for two months, and construction had to stop.”

Once the brewery finally opened at the end of September, the support was massive. Mitcham anticipated just family and friends showing up. However on opening weekend, there was a line of excited patrons wrapped around the building. Senate Avenue is in an area of town that doesn’t have many brewery options with Klaus and 11 Below being the closest, so people were excited about a new offering in northwest Harris County. 

The brewery itself is in a retail space of a new office building in the city limits of Jersey Village. The inside space is large enough to hold 12 picnic tables that are separated enough for social distancing purposes while the outside space holds another eight tables. The brewery has rotating guest taps to accompany its own beer. When I went in, I had a flight of their beers that were currently on tap.

• Ready. Aim. Fire. is a belgian wit with hints of coriander and lemon
• CD7 is a well-balanced amber ale that is malt-forward but also a little sweet
• Don’t Hassle Me I’m Local is a classic blonde ale. This is a perfect summer beach beer
• HD135 is pale ale and easily my favorite of the bunch. It’s smooth with a good amount of bitterness

What sets Senate Avenue apart from other Houston breweries is its in-house food options. Mitcham was inspired by small production breweries in Oregon that served really good food to bring out different flavors in the beer. The brewery offers a wide range of small bites such as crab cakes and empanadas but still has classic bar food like burgers and wings. 

All in all, Senate Avenue Brewing is a great place to have lunch or dinner with a beer. The atmosphere and employees are friendly and unassuming. Mitcham hopes that Senate Avenue can be a trailblazer in pairing good food with good beer, because we all know that Houston has both, but not always in the same location until recently. 

The post A Look at the Newest Houston Brewery: Senate Avenue Brewing Company first appeared on Houston Beer Guide.

The post A Look at the Newest Houston Brewery: Senate Avenue Brewing Company appeared first on Houston Beer Guide.

It was an exciting time to be drinking craft beer in Houston. From 2016 to 2017, it felt like a new brewery opened every other weekend. Drinking at breweries and checking in unique beers on Untappd became the hobby between me and my then girlfriend, now wife. We planned trips around visiting new breweries, or sought out local beers from where we were. We didn’t necessarily care about the types of beer we were drinking as long as they were new and creating new memories for us. 

It seems that the Houston beer scene is entering a new chapter, which is apropos of the revitalization of Houston Beer Guide. For years, growth and openings defined the Houston beer scene, but now I see Houston entering a period of innovation with what breweries are creating, and I’m excited to be a part of the team that will explore this new chapter. 

I want to write about Houston beer in a way that appeals to everyone, from those who have been drinking for years and tout 5,000 unique beers on Untappd to those who are just getting their feet wet in craft beer. Beer has been a big part of my 20s and created countless memories, from spending New Year’s Eve at Galveston Island Brewing to having our engagement party at Eureka Heights Brewing. Houston Beer Guide has the opportunity to help guide people to create new experiences and form new beer memories, and I’m excited to be a part of it and hope that you will join us for the ride.

The post Contributor Introduction: Cody Miller first appeared on Houston Beer Guide.

The post Contributor Introduction: Cody Miller appeared first on Houston Beer Guide.

After a 2017 filled with controversy for the Treadsack group, D&T remained as one of the three entities in the company’s portfolio, alongside Down House & Johnny’s Gold Brick. The closure of their Thai restaurant Foreign Correspondents (with attached Canard cocktail bar) on North Main was shortly followed by the shuttering of the Bernadines / Hunky Dory restaurant compound on Shepherd. In the wake of a spate of lawsuits and unflattering press reports about the turmoil swirling around the Treadsack group, many D&T fans were more than a little concerned for the future of the place. Fast forward a few months and D&T seemed to be staying the course, albeit with a great deal of staff turnover, including the departure of general manager Amber Miller and her husband Jason Moore – who together had been standard bearers for the craft pedigree of the little icehouse since it opened in 2013. Regardless of the change it seemed as though D&T seemed to be holding on through the tempest, keeping its status as a bulwark of Houston craft beer and a neighborhood focused watering hole, but apparently a sale was in the works.

New ownership will keep D&T open, but changes are evident. Gone are the ‘pay it forward’ chalkboard, the daily selection of happy hour specials served in pints or Mason jars, the jukebox, the kitchen and even the original sign (replaced, sadly, by a new black and white logo). I noticed that the specialty bottle beer selection and beer engines were gone, although the staff told me they still had the cask service equipment and would use it as they needed it, and there’s a new list of cans and bottles. Set-ups are no longer listed on the menu, but the staff confirmed they are not pursuing a liquor license, so those might still be available. The frozen shandies also remain as a popular holdover from the old menu.

The new sign at D&T Drive Inn | Photo: D&T Drive Inn via Twitter

Arrived are a nearly complete staff turnover, a tap wall aiming at being 100% Texas beers, and a set of specials that feels aimed at being a neighborhood stopover type place, with industry night, big-ass beers and such. Weekday happy hour is every day, 2-7pm, and includes 22 oz pours of lower ABV/low IBU brews at pint prices. I had ‘big ass’ pours of Saint Arnold Orange Show and Southern Star Spring Pilsner in the ~6-7 dollar range.

HopDrop is using D&T as a source for delivery for the area, so there is a crowler machine behind the bar to meet those needs, but it didn’t seem like crowlers were an option for takeaway from the bar – just branded full size glass growlers.

The old D&T food menu is gone and the notoriously small kitchen is literally shuttered. For the time being they are hosting a Venezuelan arepas vendor on Thursdays and food trucks on other nights. They told me they aim to build out a full kitchen into a shipping container inside the back patio area, and aim to serve a more full-featured menu than the tiny space in place would allow. Additional plans include adding coffee service, and opening in the mornings as a coffee shop with breakfast from the to-be-built kitchen. They also plan a regular Sunday brunch.

Big changes in progress for one of the best craft beer bars in the city. Here’s hoping the careful tap wall curation that had come to define D&T can carry on in some fashion.

The post D&T Drive Inn Is Moving in a New Direction first appeared on Houston Beer Guide.

The post D&T Drive Inn Is Moving in a New Direction appeared first on Houston Beer Guide.

Saint Arnold Divine Reserve 18 pours an inky black and weighs in at a beefy 13.4% ABV | Photo: Josh Frink for Houston Beer Guide

DR18 pours an inky black, with a very narrow ring of foam from the initial pour. This is black hole dark – I think it might actually be absorbing light. The aroma is a little figgy with dried fruit (prune and raisin), but it’s decidedly sweet with smells of toasted sugar and dark chocolate. Alcohol is definitely notable. As it warms in the glass the vanilla starts to bloom out.

The flavor hits hard with the dark roasted malts, tons and tons of plum and more raisin, a slight alcohol burn and something akin to the astringency of the peel of a stone fruit and the striking bitterness of a nibble of baking chocolate. Some Belgian-like yeast esters are behind all this I think, not so much earthy and peppery as stone fruit and green apple – but just a hint of that latter. I get the vanilla quite a bit more as I breathe out through my nose between sips – but in the beer itself it’s a flavor component and not a dominating element. The alcohol comes and it goes rather than just heating up the entire experience, which is pretty amazing considering the ABV. As it warms it gets decidedly better. The chocolate/roasted malt flavors really pick up, and the beer really rounds out at just above room temp, as it gets warmer the alcohol just takes over. Those magical moments at just the right temperature are really something special – all of the fruitness, a deep, rich dark malt experience and just a hint of vanilla – but they don’t last long!

My overall impression of this beer is mixed. Admittedly, whenever I drink a massive American imperial stout I can’t help but think of Deschutes Abyss and Avery Czar, which are my personal hallmarks. With that in mind, I want a little more dark roastiness than this beer gives me through the entire experience. The vanilla does a heck of a job of helping this beer wring as much of the ‘house’ character out of the Saint Arnold yeast as must be possible.

I am left wondering if all this fruitiness and heat are going to meld together into a greater whole as this beer ages and the vanilla falls away. Maybe in 6-12 months this beer will bring these big flavors together and deliver that transcendental experience I’m looking for. Given how previous Divine Reserve releases have improved over time I’d bet on it!

The Divine Reserve 18 bottles come with these special caps celebrating Saint Arnold winning Mid-Sized Brewing Company of the Year at last years Great American Beer Festival. | Photo: Josh Frink for Houston Beer Guide

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Saint Arnold Pumpkinator aged in Bourbon Barrels

Although pumpkin beers have been around for centuries, their popularity has definitely increased in proportion with other pumpkin spiced goods. Go down the grocery store beer aisle, and there will be countless pumpkin spiced options. Some of these beers are good, some seem just to be following the fad, and some stand out above the crowd.

Saint Arnold Pumpkinator recently won Gold in the pumpkin beer category at The Great American Beer Festival, and it’s easy to see why. I fell in love with this beer in its original release as Divine Reserve 9 way back in 2009. The dessert-like qualities of the beer brought to mind Thanksgiving and pumpkin pie. Now it’s a beer I enjoy every Thanksgiving as I’m laying around watching football in a food coma. In 2015, Saint Arnold decided to age this wonderful beer in Woodford Reserve bourbon barrels and released it as Bishop Barrel #9. I, of course, tracked this down at a local bar and thoroughly enjoyed it. When the opportunity arose to get a bottle of this year’s bourbon barrel aged Pumpkinator in advance of its public release, I jumped on it. I was excited to see this beer finally being released at a retail level, instead of the bar/restaurant-only level of the older Bishop Barrels. I also thought this would be a fantastic opportunity to crack open my last Bishop Barrel #9 (BB9) from my cellar for a side by side review. I’ve always sworn by the practice of aging the original Pumpkinator between 1-2 years before enjoying; it’s one of the few beers out there that I think improves with a little age. So naturally, I was curious to see what had developed with the aging process on the bourbon barrel aged version of Pumpkinator as well.

Saint Arnold Bishop Barrel 9 and 2017 Pumpkinator Aged in Bourbon Barrels

When you drink Pumpkinator, you want to let it warm up some to bring out the spices and body. Saint Arnold recommends that you let t warm to at least 50 degrees Fahrenheit. I pulled both bottles out of my fridge about 30 minutes before opening them. I poured about 1/3 of each bottle into separate snifters. I opened the BB9 first, and the smell absolutely brought me everything I was looking for. It smelled just like pumpkin pie baking in the oven. There’s always that moment of wondering when you open an older bottle – Did it last? Did it oxidize? Is it infected? The answer to all of these questions was “No” for this bottle. The younger bottle produced an identical aroma, and even sitting on the patio on a muggy night, the smell in the air was wonderful. I tasted the older BB9 first, and it was everything I was hoping for. Thick mouthfeel, flavors of pumpkin, clove, and nutmeg, and such great qualities coming from the bourbon barrel – vanilla, oak, a hair char, and some lingering booze. It was a special treat.

The newer release of bourbon barrel aged Pumpkinator was significantly different than the older BB9. Although also aged in Woodford Reserve bourbon barrels, the newer bottle came across much more boozy than BB9. If I were blind tasting these two beers, I would have immediately thought the older one was aged with an older bourbon barrel than the newer one. Instead of the flavors melding together like the older version, the newer beer is less complex. The flavors that were harder to detect in the new bottle were those coming from the barrel itself. The vanilla, oak, and char were mostly absent or at least less pronounced. The newer version also has a thinner mouthfeel, and it was harder to detect the pumpkin itself. Although I intuitively know that the newer bottle should have a stronger spice flavor, I thought the booze was masking it too much in comparison to the flavors of the older bottle. I still enjoyed the newer version quite a bit, but they were significantly different beers.

I shared the rest of both bottles with a few beer loving friends in order to gather their opinions as well. Everyone that tasted the two liked the older BB9 more. When I explained they were the same beer, just 2.5 years release difference, everyone said they’re going to buy some on Monday to forget about for a couple of years. It’s a complete argument against the Drink Now movement, but if you can get your hands on a couple of the new barrel aged Pumkinator I’d strongly encourage you to pop one now and save one for later. I think you’ll be happy you did.

The post Saint Arnold Releases Bourbon Barrel Aged Pumpkinator first appeared on Houston Beer Guide.

The post Saint Arnold Releases Bourbon Barrel Aged Pumpkinator appeared first on Houston Beer Guide.

Märzen-style beers have been brewed in some form or another throughout Europe since the early days of beer. Though more commonly associated with Germany, due to the beer’s association with Oktoberfest, these “March” beers were often made in many regions during the spring, then stored (lagered) in cool caves, and consumed throughout the summer while brewing operations ceased due to the risk of bacterial infection. The remaining beer would eventually be consumed in early fall, before the start of the new brewing season. In 1810, the first Oktoberfest celebration occurred in Munich, in the Bavarian region of southern Germany, to commemorate the wedding of Crown Prince Ludwig I. In 1841, Munich’s Spaten Brewery unveiled what is considered to be the original Oktoberfestbier Märzen, and the annual celebration would incorporate the style as the primary beer consumed during the festival.

Many American versions of Oktoberfest beers are more closely related to Vienna lagers than Bavarian Märzens, though both are brewed to celebrate the festival and season by breweries around the world. While the two styles are both historically and technically very similar, Vienna lagers tend to be paler, drier, and have a touch of bitterness often missing from the Munich-style brews. Traditional Märzens are generally more amber in color, full-bodied, maltier, and a tad sweet.

Though it is tough to live up to the lofty standards of certain Märzen classics from breweries like Ayinger and Hacker-Pschorr, Saint Arnold Icon Red Märzen is the closest thing to a true Märzen I’ve tasted in a domestic version. 100% Munich malt is used, along with Perle and Hersbruker hops from the Hallertauer region just outside of Munich. They also incorporate the classic brewing method of decoction mashing, where part of the mash is removed, boiled, and returned to the main mash. This creates more caramelization of the malt, and leads to a greater depth of character in the flavor. The practice is laborious, and few modern breweries integrate it into their brewing process, as standard malts tend to be well modified, making decoction generally unnecessary. Saint Arnold also uses the method in their 5 O’Clock Pils, with great results.

Saint Arnold Icon Red Marzen | Photo: Tim Spies for Houston Beer Guide

The Icon Red Märzen pours light amber in color, and a high level of aggression might reward you with some transient foam. But typically, don’t expect a lot of lasting head on this beer. No worries. Just enjoy the nose and move on. Aromas of toasted bread and nuts, with a touch of caramel sweetness can be wafted your way with the slightest swipe of your hand. Or just plunge your entire face right on in and enjoy the full effect. Your senses will relish the many layers of malt. But, a touch of floral hops can be sought-out by the most discerning of noses. Upon taking your initial sip, the first thing you notice is the superb mouthfeel. It is well rounded, refreshing, and fulfilling. And unlike many domestic versions, it won’t abandon your mouth to a super dry finish, forcing a lingering bitterness on your tastebuds. Instead, you want to dive right back in, ignoring the somewhat high (but standard for the style) 5.9% ABV that later could lead to a few questionable decisions; probably karaoke. This desire to hastily consume is further encouraged by the delicious flavors that match the nose’s tease: toasted malt, a light touch of caramel sweetness, and a complexity often abandoned by the quaffable intentions of milquetoast brewers everywhere.

The results of the arduous decoction method, and the commitment to quality ingredients and execution, separate the Saint Arnold Icon Red Märzen from many of the other domestic Märzens I’ve “enjoyed” to this point in my professional drinking career. I can’t recall a lager offering so much, while still remaining consistent and drinkable throughout the entire pour. Too often, beers of varying complexity can weigh on your palate’s loyalty like a good friend on a brutally long road trip; the first few sips may be great, but by the end of the pour you’re more than ready to move on. But with Saint Arnold Icon Red Märzen, you will almost certainly enjoy your experience throughout and plan your next endeavor upon completion (and it will likely be another Icon Red). It is undeniably a beer not to be missed.

The Details:

Original Gravity: 1.0575
Final Gravity: 1.0144
ABV: 5.84%
IBU: 21
Malts: Munich
Hops: Perle and Hersbrucker
Available thru December

The post Saint Arnold Icon Red Märzen – A Perfect Companion for Fall Festivities first appeared on Houston Beer Guide.

The post Saint Arnold Icon Red Märzen – A Perfect Companion for Fall Festivities appeared first on Houston Beer Guide.

The New Orleans vibe oozes from NOLA’s brewery on Tchoupitoulas

NOLA Brewing plans to start distributing in Houston with Flood Distribution in the next month or so. Apparently the Big Easy attitude even carries over to brewery launches outside New Orleans. I had the opportunity to talk to both NOLA and Flood about the impending release, and all parties including myself are very excited. NOLA originally reached out to Flood because they wanted to make their Texas splash by first releasing their beer in a fellow bayou city with which they have shared Gulf Coast culture and history. They also have great respect for Flood’s portfolio and their independent craft-centric approach to business. The pair are choosing to release some unique year-round beers with their 7th Street Lemon Basil Wheat, tallboys of the Irish Channel Stout, a selection of tasty IPAs, as well as their seasonal releases. In addition to these standard beers, Houston will be seeing the full selection of NOLA’s excellent Funk Series and some other limited release barrel aged beers.

Mardi Gras dragons meet you in the brew house

As a Houstonian of 12 years, craft beer nerd, and a frequent New Orleans visitor and soon to be resident, I am super pumped for NOLA to come to Houston. The geographical and cultural connection to the Big Easy is already very tight, and the beer connection is about to become a lot closer. NOLA will be bringing some great beers to our market, and any visitor to New Orleans should absolutely stop by their brewery to check out what they’re doing. They often have tap room only one-offs along with a great environment for hanging out. And free beer on Fridays! Tell them Brittski sent you and prepare to receive confused looks and perhaps even a drunken shout out from myself across the bar. My only lingering question is who will be the first Houston brewery to collaborate with our I-10 neighbors? Whoever delivers, I promise that I’ll drink a lot of that beer!

The post NOLA Brewing to Launch in Houston first appeared on Houston Beer Guide.

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This Sunday, May 7th, Holler, Platypus, and Eureka Heights are teaming up for a 3-stop brewery tour – on bikes. The majority of the route will be along the Heights Hike & Bike trail or on dedicated bike lanes, so it should be an easy ride. It’s even easier when you think about everyone who just completed the MS 150.

It will work a lot like the Saint Arnold pub crawls: pick up a card at your first stop, get it stamped at all 3 stops, and earn a free t-shirt. The shirts have to be picked up at Eureka Heights, so there are two strategies: 1) park at Eureka Heights, bike to Platypus & Holler, then bike back to your car, or 2) park at Holler, bike to Platypus, then to Eureka Heights, and return back to your car at Holler. Either way it’s less than a 10-mile round trip (Google Maps says that will take about an hour). If you want a group experience, Tap & Pedal Bike Touring will lead a group from Holler at 1pm.

If you don’t have a bike (or if you’re like me and your tires are always flat) there is a B-cycle station a 5-minute ride away from Holler at Stude park or a 7-minute ride away from Holler at Spotts park. Bonus: if you choose Spotts park and you return the bike around sundown then you can also watch the Waugh bridge bats take off.

(Hopefully we don’t actually need to tell you this, but please bike and drink responsibly. If you don’t feel safe biking, let a member of the brewery staff know and they will store your bike overnight.)

Heights Bike Trail Brewery Tour

Sunday, May 7th
12-6PM

More details and RSVP at the Facebook event here.

The post Heights Bike Trail Brewery Tour – Sunday May 7th first appeared on Houston Beer Guide.

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When I wrote the piece on Karbach selling out to Anheuser-Busch, it was with no great pleasure, nor any great joy. In fact, I was devastated. As I tweeted the day after the post ran, “They had the resources to truly spur Houston beer innovation,” and that was what truly saddened me. “They took the easy way out in every decision. And that culminated in yesterday’s news.”

Of course, for me, the most devastating part of the sellout was not that Karbach had chosen the easy way out by “partnering” with another, larger investor, but how Karbach had executed the move: with Anheuser-Busch InBev, a stalwart enemy of craft beer. ABI has used their profits for numerous (questionable) tactics intended to crush craft beer, from purchasing distributors to erode the three-tier protections to disincentivizing craft support from distributors they haven’t bought (or can’t, due to the integrity of states where that’s still illegal) to sponsoring and lobbying for legislation that hurts craft beer. We’ve seen the impact of ABI’s influence in the Texas State Legislature all the way back to 2011, and we continue to see it today.

So when I saw that Karbach founder Ken Goodman wrote an opinion piece which the Houston Chronicle saw fit to print, I had no choice but to read it, knit my eyebrows, turn my head slightly askew, and finally chuckle confusedly. Ken Goodman, the wolf who built a business with the prime goal of selling it to the highest bidder, suddenly plays the role of the sheep in a flock of craft brewers, suggesting that a bill currently working its way through the Texas legislature, HB3287, would hurt craft beer growth.

Well, Ken, I have to say, I don’t think wool is the right fabric for you.

Reading the bill, I can’t help but notice that not too much is actually changing: whereas previously a single brewery couldn’t sell conduct on-premise sales if they produced 225,000 barrels (a staggeringly large amount – Saint Arnold finds their production at around 50-60k per year), now that will extend to breweries whose overall company produces such a high amount of beer. In other words, if this bill passes, Karbach, now owned by megalithic ABI, will no longer be able to legally operate a tap room where they sell beer. Of course, with ABI’s deep pockets, they can always give it away, if they so choose, as so many Texas craft breweries were forced to do before 2013.

Sure, there may be some craft casualties: Oskar Blues, whose 2015 production was 192,000 barrels, will likely be excluded given the increase in production at their Austin facility. Similarly, Deep Ellum’s ownership group would be significantly discouraged from purchasing any other breweries, as they too might find themselves crossing that 225k barrier. And the increasingly-poorly named Independence Brewery in Austin, partially owned by Lagunitas/Heineken may also be impacted. But to say that such a bill “will crush craft beer,” as Ken puts it, is not only silly, it’s disingenuous: the result of this bill passing would likely do the opposite, providing a competitive advantage for smaller breweries that isn’t afforded to massive, established players.

While ABI might find themselves with buyer’s remorse should HB3287 pass the Texas Legislature, and while that might (I have no insight into the conditions of the purchase) inconvenience or even devalue Ken Goodman’s position, I cannot imagine a scenario in which this bill will hurt small Texas breweries.

We all hope we’ll one day be rich, there’s no doubt about that. But the truly evil thing we can do once we get there is hurt others from achieving the same dream. As far as I can tell, this is a bill that will protect small breweries, the heart of craft beer, from the unbalanced power of established players. Might it discourage breweries from selling out or “attract investment partners, as we did with Anheuser-Busch,” as Ken so elegantly states? I can only hope so.

One final note: In a time of deep media distrust, I think the Houston Chronicle should be ashamed to run a piece that is so clearly imbalanced, without any rebuttal or accompanying disclaimer. Karbach is by no means a yardstick to measure how Houston, a proud, honorable city, should encourage its businesses.

The post Editorial: Ken Goodman doesn’t look good in wool (HB3287) first appeared on Houston Beer Guide.

The post Editorial: Ken Goodman doesn’t look good in wool (HB3287) appeared first on Houston Beer Guide.

In the past, Flying Saucer has only offered about ten different labels from the cellar at any given time. However, manager Josh Justice looked at bars that consistently have an extensive cellar list available, like ChurchKey in Washington, D.C., and realized that all of the incredible beer he receives shouldn’t just sit in the back for special occasions. Instead, it should be celebrated and enjoyed with friends. For this initial cellar opening, Saucer is releasing 65 of their 200 or so labels, then sitting back to see where this new menu will take them. After almost two decades of business, Josh is excited to be walking into new territory.

Saucer has made it quite easy to explore the new cellar menu. All of the new bottles are on the regular bottle menu, sorted by style. They are mixed in with the everyday bottle selection, so don’t be surprised to see Firestone Walker XVIII near Arrogant Bastard. The hope is that this idea takes off, and Flying Saucer can host a larger cellar menu for everyday purchase. I am seriously excited to see this happen and to see what bottles Flying Saucer will pull out of the cellar next.

A few highlights of the new list: 2008 Avery Mephistopheles, 2013-2015 vertical of Brooklyn  Black OPS, 2008 & 2009 Avery Samael’s, 2013 BFM Abbaye De Saint Bon-Chien Grand Cru Rum Barrel, and more Firestone Walker special release than I could ever hope for.

Check some photos and the full list of beers being released below, then go catch some rare and incredible releases at Flying Saucer!

Full Cellar List:

• Avery Beast (2008)
• Avery Callipygian
• Avery Mephistopheles (2008)
• Avery Old Perserverance
• Avery Rumpkin (2014)
• Avery Rumpkin (2015)
• Avery Samael’s (2008)
• Avery Samael’s (2009)
• Avery Tweak (2014)
• Avery Uncle Jacob’s (2013)
• Avery Uncle Jacob’s (2015)
• BFM Abbaye De Saint Bon-Chien (2013)
• BFM Abbaye De Saint Bon-Chien Grand Cru Sparkling Wine Barrel
• BFM Abbaye De Saint Bon-Chien Grand Cru Rum Barrel
• BFM Square Root 225
• Brooklyn ‘K’ is for Kriek
• Brooklyn Black Ops (2013)
• Brooklyn Black Ops (2014)
• Brooklyn Black Ops (2015)
• Brooklyn Cuvee Noir
• Brooklyn Hand & Seal
• Brooklyn Quintaceratops
• Brooklyn the Discreet Charm of the Framboise
• Brooklyn Wild Streak
• The Bruery Rueuze
• The Bruery Saison Rue
• Cascade Figaro
• Cascade Sang Noir
• Chimay B.A. Grand Reserve
• Dogfish Head 120 Minute IPA (2012)
• Dogfish Head 120 Minute IPA (2016)
• Dogfish Head Red & White
• Firestone Walker Helldorado (2016)
• Firestone Walker Parabola (2014)
• Firestone Walker Stickee Monkey
• Firestone Walker Sucaba (2016)
• Firestone Walker Velvet Merkin (2013)
• Firestone Walker Velvet Merkin (2015)
• Mikkeller Spontancherryframboos
• New Belgium Le Terroir
• North Coast Old Rasputin XVII
• North Coast Old Stock (2013)
• Oskar Blues B.A. Ten Fidy (2016)
• Prairie Apple Brandy Noir (2016)
• Prairie B.A. Bomb (2016)
• Prairie Birthday Bomb (2016)
• Prairie Pirate Bomb
• Real Ale Sisyphus (2013)
• Real Ale Sisyphus (2014)
• Saint Arnold Bishop’s Barrel 12
• Saint Arnold Bishop’s Barrel 14
• Saint Arnold Divine Reserve 12

The post Flying Saucer Downtown is Opening the Cellar first appeared on Houston Beer Guide.

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