Founder's Kentucky Breakfast Stout Still Pouring at Brew/Brew

This one is for An Avenue Eric. Too busy today. Who has time for this shit? I quit . . . until I'm not so busy.

@craftaustin CBS is gone, sadly. KBS still flowing.

— The Brew and Brew (@TheBrewAndBrew) April 29, 2015

Twisted X Anniversary Party

Yo Twisted X, let blogger know. I would have posted about this earlier, but instead I had to find out about it from some third rate blog, which has one of the worst names ever. When I started this blog craft beer was the shit. I am not saying it's not shitty now, because it is . . . ;)  But naming the blog Craft Beer Austin was never an option. That is like killing a fly with shotgun. It shows no deftness, no . . . craft. Craft Austin, now that is a name. It's slightly ambiguous. It's not too wordy. But once you are hip to it, it makes sense. Also, it leaves room to talk about other things besides beer, which is nice. But in internet land, that does not matter. SEO is what matters. A boring, blunt name grabs the most eyes. So in the end, I am the loser. No wonder I stopped blogging. BUT I'M BACK! So email your news and events people.

Cinco de Mayo marks the day our first beer was sold 4 years ago. In celebration we are holding our anniversary fiesta Saturday, May 2nd. We are releasing a very special beer, Saison X aged in Cabernet wine barrel for 9 months. We also have a cellar release of our black lager aged in Tequila barrels, Señor Viejo. Several casks have been set aside to be released throughout the day.

Ever wonder who makes our beer?? Our brewers will be hanging out at the taproom to chat and answer any and all questions you have about Tex Mex Beer.

Handmade sliders will be served by Hand Helds food truck.

MAY 2, 12pm
Twisted X Brewing Company 
23455 W RR 150, Dripping Springs, Texas 78620

Facebook RSVP.

Cuvée Coffee [CROWLER NIGHT] featuring La Condesa & Dogfish Head

Put that beer down and listen to this. Or rather, read this. There is an event happening next week that Cuvée REALLY wants you to know about. I was going to count the number of times they plugged it on Twitter recently, but got tired of counting at 15. So go and tell 'em Bitch Beer sent you.

Tuesday, April 28 at 5:00pm - 9:00pm

Cuvee Coffee Bar, 2000 E 6th St, Austin, Texas 78702

Prepare thyselves, ATX. It's Taco & Beer pairing time. Our great Crowler Night tradition continues with an array of specially selected beers from Dogfish Head Brewery paired perfectly with tacos from the famous La Condesa food truck, El Cubico.

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BONUS: One VIP winner will win a Free Crowler & Free Food. Must be redeemed in person during the event.
Winner randomly selected from RSVP list ➜ [RSVP Now]
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BEERS: Aprihop, Burton Baton, Sixty One and Black & Blue
TACOS: Pollo, Carnitas, Acelgas and Elotes (on the cobb)

BONUS BONUS:
The local Dogfish Head rep will be there to provide insight to the brewery as well as to giveaway SWAG throughout the night.

BONUS BONUS BONUS:
Tacos! Beers! Bonuses!

Do that FB RSVP thing.

Jester King Coquetier

You motherfuckers thought I wouldn't make it, huh? Well here it is: Your daily press release-ish. This one from the ladies and lads of Jester King. NEW BEER! ISO! LOVE YOUR LABELS! It's a beer that may or may not taste like a cocktail. Sorry beer doofuses, no collaboration on this one. Just a normal old JK beer with 10+ ingredients. Is that Patrick Beach on the label????

We’re pleased to introduce Jester King Coquetier. Brewed with cubeb peppercorns, anise seed, lemon zest, and lemon juice, Coquetier is inspired by the woody, herbal, floral, and citrus character of the traditional New Orleans cocktail Sazerac. Lemon zest recalls the cocktail’s traditional garnish, a thin sliver of lemon peel resting on the rim of the glass. The beer was aged in French brandy barrels, as the cocktail originally called for Cognac brandy.

Coquetier was brewed in April of 2014 with Hill Country well water, barley, rye, hops, cubeb peppercorns, anise seed, lemon zest, and lemon juice. It was initially fermented in stainless steel with a mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from the air and wildflowers around our brewery in the Texas Hill Country. It then spent seven months continuing to slowly ferment and mature in 600 liter French brandy barrels. It was then refermented in bottles, kegs, and casks for another three months prior to release. Coquetier is 7.5% alcohol by volume, has a finishing gravity of 1.005 (1 degree Plato), and was 11 IBU and 3.2 pH at the time of bottling. The label art was created by our in-house artist Josh Cockrell. Finally, the French brandy barrels, after first being used by us to impart spirit character into Coquetier, are now in our barrel room as neutral oak vessels containing 100% spontaneously fermented beer.

Coquetier will be released at Jester King when our tasting room opens on Friday, April 24th at 4pm. It will be available by the glass, as well as to go in 750ml bottles ($18, limit 4 per customer per day). Approximately 4,500 bottles are available. The price point for Coquetier is slightly higher than some of our previously released barrel-fermented beers, due to the extra cost associated with bringing in special barrels from overseas. At this point, we do not anticipate Coquetier being available beyond Jester King, aside from a few special events.

Firkin Thursdays at Banger's - UPDATED with prices

You've heard of Firkin Friday. This is the same thing, but on a Thursday—Instead of a Friday. So luckily, since you are already going to some other Firkin Fridays, you will be able to make these Firkin Thursdays as well. Whoever thinks of doing firkins on Wednesdays will be a genius. 

For Immediate Release

Newton O’Neill Communications                                                

lisa@newtononeill.com

512-963-7944

Firkin Tappings Return to Banger’s Sausage House & Beer Garden

Every Thursday

EVENT:  Craft Beer Firkin Tappings at Banger’s Sausage House & Beer Garden

DESCRIPTION:  Every Thursday, Banger’s taps firkins from various craft brewers around Texas. Guests can try beers infused with unexpected flavors such as chocolate, fruit, and coffee. Banger’s will tap several locally produced firkins throughout the summer such as the Raspberry Beret, the Pecan Porter and Twisted X Belgium Brown. Firkin tastings are sold by the 9, 14 and 16 oz. glass. Full list of the upcoming tappings through June below.

                                 

WHERE:                     Banger’s Sausage House & Beer Garden

79 Rainey Street, Austin, TX 78701

                                         

WHEN: Every Thursday, 6pm6pm

Upcoming tappings include:  
·       April 23^rd – Jester King Gotlandsdricka, $6.50, 9oz
·       April 30^th—Twisted X Applewood Smoked Bock, $6, 16oz
·       May 7^th—(512) Violet Beauregard, $7, 14oz
·       May 14^th—Lone Pint Gentleman’s Relish with Vanilla, $7, 16oz
·       May 21^st—Saint Arnold Divine Reserve #15, $7, 9oz
·       May 28^th—(512) Raspberry Beret, $7, 14oz
·       June 4^th—Jester King Autumnal Dichotomous, $6.50, 9oz
·       June 11^th—Twisted X Belgium Brown, $7, 14oz
·       June 18^th—Saint Arnold Divine Reserve #15, $7, 9oz

About Banger’s Sausage House & Beer Garden

Banger’s Sausage House & Beer Garden offers one of the Lone Star state’s widest and most innovative offerings of hand-crafted sausages and craft beers. Opened in July of 2012 in the heart of Austin’s Rainey Street entertainment district, Banger’s offers more than 100 beers on tap from microbrews to Belgian pale ales. The food menu offers an array of exotic, traditional and vegetarian sausages, creative plays on comfort food favorites and a Southern style brunch every Sunday.

The outdoor beer garden seats approximately 150 at communal tables and regularly features live music from local acts. The restaurant and bar serves lunch Thursdayand Friday, starting at 11:00am; dinner seven nights a week and Sunday brunch from 10:00am – 3:00pm. A late night menu is available at 11:00pm. No reservations; Banger’s is available for private functions. For more information, call Banger’s at 512-386-1656 or visit bangersaustin.com, follow on Facebook and Twitter.