A special Food & Drink report by THE LEADER. sponsored by Cottonwood and Liberty Station Bar.
Cottonwood, Liberty Station Bar hones Houston craft beer market By Betsy Denson betsy@theleadernews.com
There was a time when Jake Rainey, chief operating officer of the group that owns Cottonwood, Liberty Station and La Grange, would do everything in his power to be the first one to try a new craft beer out in the Houston market. These days he waits a little while. “I’ll definitely get around to it,” he said. “And if it’s excellent I’ll hear about it.” Part of the reason for that is the sheer volume of beers coming out of Houston now. In 2003, when Rainey started as the general manager of the Flying Saucer in Houston, he said that there were only a few IPAs around. In 2016, though, due to consumer education and exposure to craft beer, the number is much higher. “Everybody’s got craft beer now,” Rainey said. “People are getting the experience at Karbach and Saint Arnold. They get to tour the breweries and sample the variety. It’s an immersive thing. Breweries have really educated customers. There are a lot more beer geeks now.” And Rainey can talk their language. In the beer business since 1997, he worked his way up from waiting tables at the Cricket’s Grill & Draft House in Waco to become the general manager. At Flying Saucer, Rainey was the regional general manager over the downtown and Sugar Land locations and their national beer director before he left. It was the training program there and the passion of Flying Saucer partner Keith Schlabs that rounded out Rainey’s educa-
tion. That and enjoying quite a few beers over the years too. A little over two years ago, he got the opportunity to partner with the Raven Grill’s Sara and Rob Cromie and developer Harres Exezidis on their latest venture. At Cottonwood, there might be 30 to 40 beers on tap, compared to Cover photos by Gisele Parra Photography 80 to 90 at Flying Saucer. At Liberty Station, 12 beers are on tap with an ad- Chief operating officer of Cottonwood, Liberty Station Bar and La Grange, Jake Rainey, raising a pint at Liberty Station Bar. ditional focus on bottles and cans. “I think it’s pretty important to have more complex,” said Rainey. And the limited release category a wide variety of beer, not one specific style,” said Rainey. “But contains their rare beers. you also want to keep beer moving, and fresh.” Rainey makes the point that just because it’s craft beer, it’s not Rainey says that at Liberty Station, what’s being offered necessarily good. changes all the time, letting connoisseurs sample what’s newest “There are a lot of great beers, but if people try one that’s not and best, while at Cottonwood, there’s a rotation of newbies and their first time out, it might turn them off,” he said. “It’s most the tried and true. important to have good product.” “Saint Arnold’s Art Car IPA is always on tap at Cottonwood,” Rainey loves the beers at Brash Brewing and Saint Arnold. he said. “I really like its hop profile.” He’s also had some of the beers at the new Eureka Heights Brew Also at Cottonwood, they arrange the offerings under different Co – where Art Car IPA creator Casey Motes has landed – and categories. The Gateway category is their way of getting people says they are excellent. Rainey is excited about Platypus Brewout of their comfort zone a little bit. ing, too. “We’ll say, ‘If you like Bud Light, try Fireman’s #4’,” explains “It’s great to have a brewery right across the street [from LibRainey. erty Station]” he said. Under the Hophead section, you’ll find your IPAs and pale ales. On the Darkside features all dark beers. Mo Body is a step See Cottonwood P. 2B up from Gateway with vienna-styles and saison beers – “a little
Page 2B • Saturday, October 15, 2016
Breaking into brewing not for the faint of heart
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By Landan Kuhlmann landan@theleadernews.com
The guess is that anyone getting into the brewing business wants to be the next Karbach or Saint Arnold, but area craft brewers caution that one must be prepared for the long haul—it is not as simple as waking up one morning and thinking ‘I want to start a brewery next week.’ The Leader decided to take a look at what goes into the business of brewing this week and what goes on behind the scenes, in garages and in backyards during the heat of the summer before that golden, foamy goodness pours out of the tap for the first time. Where the passion begins For Eureka Heights brew master Casey Motes and his crew, the passion for craft brewing began during their early adult years and just morphed from there. “We’ve all been involved in the beer business in some way,” he said. “Everyone just kind of got more and more involved as time passed.” Laser Brewing (currently a home brewing product) creator Chris Anderson said the process of brewing beer seemed a natural transition from cooking — a lifelong hobby— and that he loves the process of trial and error as he strives to create that perfect combination. “Every time I brew, I learn something new,” he said. “For me it’s about consistently learning about this stuff, maybe figuring out ways to tweak a recipe so I can get it to taste the way I want it to.” The investment? It may be fun and games brewing in the garage or the backyard, but translating the passion into a business model remains a different animal regardless of industry, one that is not for the faint of heart due to the unwavering commitment required. “Going from home brewing to a large scale operation is very different—essentially this is a chemical plant to me,” Motes said. “I wasn’t even sure if four years of brewing (at Saint Arnold’s) was enough experience to branch out into going out and doing my own.” The question first and foremost on the minds of entrepreneurs is the same as it has been for decades—what funds will it take to get off the ground? It begins with equipment. According to a study from NerdWallet released this past March a one-barrel (smallest capacity, 31 gallons of beer) system can be purchased for $100,000 or less, while a 30-barrel system (largest capacity) can run up to $1 million. Motes said Eureka Heights’ 30-barrel brewhouse cost roughly $1.2 million by the time of its opening, $650,000
Photo by Landan Kuhlmann Laser Brewing’s Jimmy Buote and Chris Anderson working on a home brew at Anderson’s home in Oak Forest.
of that on equipment. “It (the cost of supplies) really kind of varies based on what you want,” he said. Though Anderson has no immediate plans to open a business at the moment due to the lack of current real-world knowledge regarding a business model, he remains passionate about breaking into the industry, and says his research has helped him remain keenly aware of the aforementioned costs associated with beginning such an endeavor. “A lot of people would be brewing beer if it wasn’t expensive,” he said. “You need to buy equipment and get some good investors or get a large small business loan, so it’s expensive.” Breaking into any industry, however, requires more than just cold, hard cash; it also requires a large chunk of a man hours, during which one might be forced to sacrifice some personal pleasures. “It’s a lot of work just to produce the beer—there’s more than just making the beer,” Anderson said. “You have to sell it, market it, get all the ingredients for it. You spend more time not making the beer than actually making the beer, so it’s a very big time commitment.” For Motes, one simple (yet also time-consuming) thing held the key to kick starting the dream: learning from those who have done it. He and his crew all had years of experience crafting brews, but no business experience (like Anderson), so they hit the streets looking for answers. And while it may have cost hundreds or thousands of miles and hours traveling to conferences and breweries, Motes believes keeping their ear to the ground and soaking up any advice like a sponge was among the most vital components of their startup getting off the ground. “Everyone in the community is willing to share information, so I could go visit a brewery and they could tell me what they did wrong, what they’d change, what hop suppliers to work with and things
like that,” he said. Even should an entrepreneur have the entire business model in place and financial pieces set on their end, the process still is not over, as the company must work with the city for licensing and more— another sign Anderson says is why anyone looking to make the transition must be in for the long haul. “It’s just a long process from wanting to start a brewery to actually opening one,” he said. “It could be a year and a half or two years before you can legally sell your beer.” “I think it’s one of the few industries where it’s this timeconsuming just to start your business and get it off the ground and be able to sell your product,” he added. Additional challenges Motes added that an additional necessity for established businesses such as Eureka, is the question of when to add employees and responsibilities in order to accommodate any expansion as the business grows. “It’s hard to know when exactly the right time is, because that’s someone else that’s now on the payroll,” he said. Amidst that watchful eye on the payroll, however, a company must still find the funds necessary to fill skill voids it may possess. Walking such a tightrope can be taxing, so for Motes it remains important to simply put one foot in front of the other and tackle each obstacle as it arises. “Where that balance is, we don’t really know yet — we’re still relatively new and learning a lot as we go,” Motes said. In the end, Motes encouraged anyone considering taking the leap of faith that every hour has been well worth the effort as the crew saw their own creations pouring out of a tap that first time. “It’s so crazy to see that response, and that’s what tells me that it was worth it,” he said. “Sometimes you get lost in the day-to-day stuff.” For info on Laser Brewing, visit laserbrewing.com/.
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Cottonwood from P. 1B As for what’s coming down the pike for the Cottonwood group, Rainey says they are building a cellar because while “just about every beer is meant to be drunk when fresh” there are some that benefit from aging. “Some higher end, and more expensive, beers are not produced on draft,” he said. The typical size bottles for these type of beers, which typically have a high alcohol content, are 22 ounce bottles known as “bombers” and 750 milliliter bottles. They can go for as
much as 30 dollars a bottle, so Rainey is going to offer something called “Big Beers, Small Pours” where people can enjoy higher alcohol beers such as barley wines and stouts without buying the whole bottle. All in all, he says it’s a good time to be in beer – and be in Houston. “I’d line Houston’s beers and breweries up there with anywhere else in Texas,” he says. “There’s a lot of variety and a quality coming out of here.”
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Photo by Gisele Parra Photography A favorite of Jake Rainey’s, Art Car IPA.
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Saturday, October 15, 2016 • Page 3B
Where craft beer tastes began and how far they’ve come
W
ith this week’s Big Beer edition back in full-force for a second year, I’ve spent a lot of time talking to industry folk, brew masters, beer knurds, and everyone in-between. Amidst the beer banter, someone recently posed a question that I found an interesting topic – when did craft beer start for you? I started thinking – I started college in 2009, with my beer profile starting somewhere inbetween my academic start date and the big 2-1 birthday. It’s safe to say that my craft beer profile didn’t begin until my later years in college, venturing away from big production beers and splurging on something besides $2 domestic pint night. In my final years of college, I made a dear friend who was in my senior courses. We spent countless hours in the library, in lab and hours of reading on her dining table. Just around the corner of that dining table, her boyfriend working on something of his own – his craft beer recipes. And during those recipe tastings is where the craft light bulb went off for me. Fast forward to this year’s Big Beer edition and I have the ever-growing Houston craft beer scene to thank for my developed profile – and, maybe, a family that loves all things craft. Within The Leader coverage area, we’ve added two new breweries to the lineup this year: Eureka Heights Brewing Company in the Shady Acres neighborhood and Platypus Brewing along the Washington Corridor. The two breweries join Brash Brewing, Buffalo Bayou Brewery, Karbach Brewing and Town In City Brewing. With beer profiles in mind, this year I decided to pay a visit to each of our six Leaderarea breweries and share my favorite beers with you here. Note that breweries are listed in alphabetical order and beer stats are attributed to Untappd. Brash Brewing Company – Pussy Wagon Style: IPA ABV: 8% IBU: 115 For many, the beer starts on an interesting note with the name. Names aside, Pussy Wagon has been one of Brash’s founding beers and they came guns blazing with this one. Pussy Wagon is an American style – IPA with a high alcohol content of 8% (ABV) and bittering notes coming in
Interesting, Approachable, Fun 941 W 18th St. 77008 • (832) 953-4677 www.eurekaheights.com tAp room hours: Fri. 4 – 8 pm | Sat. Noon – 8 pm | Sun. Noon – 4 pm
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Photo by Christina Martinez Platypus Brewing’s beer flight, featuring four of their six beers.
at 115 (IBU). Balance is something that I usually look for, and Pussy Wagon, somewhat, goes against the grain here. While the flavor profile shows balanced notes, the alcohol content will sneak up after one or two. If it’s not a school night, I might have 3-4 of these potent pints, but on any other night I’d be asking for trouble. Buffalo Bayou Brewing – 1836 Style: Red Ale – American Amber ABV: 5.8% IBU: 40 While I wanted to feature something interesting like Buffalo Bayou’s Bacon Chili Jam or Beez Nutz, their 1836 is a solid stand-by. The copper red ale comes in at a decent alcohol content level at 5.8%, so you can have a couple without second thought. Malty notes are first on the flavor profile, paired with copper, metallic notes and the two marry well for my taste buds. While Buffalo Bayou keeps surprising us with what they’ll do next, 1836 hits a lot of balance notes that make this an easy-drinking beer. Eureka Heights Brew Co. – Moo Caliente Style: Milk Stout ABV: 6% IBU: 30 On a recent Saturday, I ventured to Eureka Heights to do a flight to try their five core beers and Moo Caliente was the winner for myself and friends that joined along for the Big Beer crawl. Moo Caliente comes in at a medium alcohol content level, cashing in at 6%. The milk stout has sweet notes, mixed in with cin-
941 W 18th St. 77008 (832) 953-4677 www.eurekaheights.com
namon and cayenne spice. Spiced beers or milk stouts are, generally, not on my radar but Moo Caliente sneaks its way onto this taste profile lineup. Karbach Brewing Co. – Bourbon Barrel Aged Hellfighter Style: Imperial Porter ABV: 11.5% IBU: 85 Holy smokes, Bourbon Barrel Aged Hellfighter is a lot of beer. This 11.5% beer is 60% aged in Makers Mark barrels and the other 40% in Four Roses. So you can see where and how that 11.5% alcohol content comes from. Profile tastes have rich, malty-chocolate notes and hints of vanilla. This may not be a beer that is regularly on your week or weekend lineup, but this is definitely one you need to get your hands on. With cooler temperatures hopefully on the horizon, this is one I can see myself sipping on to warm-up to on a chilly Saturday evening. Platypus Brewing – The Ranga Style: Read Ale ABV: 5% IBU: 40 My recent venture to Platypus Brewing was on their soft opening weekend in September. I, again, had a beer flight to try out their core six. The Ranga made the four flight lineup, with intriguing descriptive words on the menu, like “candy-like aroma.” Those intriguing words didn’t disappoint. The Ranga isn’t like any red ales I’ve had recently. The beer holds balance with respect to its core,
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Hot real estate: the Houston beer industry By Betsy Denson betsy@theleadernews.com
Of the 189 craft breweries in Texas, about 20 - according to TABC permit records - are in Houston. And nearly a third of that number are in The Leader area, with three more coming down the pike. Great Heights Brewing on Wakefield is scheduled for a mid 2017 opening. Allen’s Landing next to the Big Chill in Oak Forest has acquired TABC approval and plans to start construction in January. And Holler Brewing in the First Ward says they’ll open this year. Just what are these brewers looking for in a space? When Great Heights Brewing Company’s Sean Bednarz and Patrick Christian startedlooking, they had a list of both wishes and needs. One statutory requirement was to avoid the perhaps not-for-long dry areas in the Heights. That of course went for those spots in proximity to churches and schools as well. Something that Bednarz said he didn’t expect was having to avoid locations in the flood plain due to FEMA’s substantial improvement rule which mandates strict adherence to additional building codes for any reconstruction, rehabilitation, addition, or other improvement of a structure, the cost of which equals or exceeds 50 percent of the market value of the structure before the “start of construction” of the improvement. “With all the improvements we’d need to make, we’d come up to that 50 percent pretty quickly,” said Bednarz. See Real Estate P. 4B
1 1 2 5 W C a v a l c a d e S t 7 7 0 0 9 | 8 3 2 .8 3 4 . 7 1 5 1 w w w .t o w n i n c i t y b r e w i n g . c o m Contributed photo Great Heights Brewing Company’s Sean Bednarz and Patrick Christian at their soon-to-come Wakefield Drive brewery.
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Beer Science
Page 4B • Saturday, October 15, 2016
Taking an in-depth look into home brew science By Christina Martinez
Christina@theleadernews.com
We all know, generally, what beer is – it, sometimes, has a golden hue, foams at the top when poured in a glass, has bubbly carbonation that’s enjoyable for sipping and has an alcohol content that helps time slow. But do we really know what is in the glass - what is the science behind those bubbles in the glass? Landan Weiershausen, owner of Farmboy Brew Shop in Garden Oaks, a shop for making beer, wine, and other fermentables at home, explains making beer as a recipe that you constantly build on. This month, Weiershausen and I did a home brew to dissect a little beer science firsthand. The Leading Farmboy Citra Pale Ale is the official beer of the Big Beer edition. Here is the recipe and brew process. The recipe Before jumping into the brew process, the starting point is deciding on what kind of beer we are brewing. Important questions to ask yourself: what ingredients are readily available to you? What time frame do you have to brew? Do I have all necessary tools? For the Leading Farmboy Citra Pale, the recipe came from Weiershausen and his base American Pale Ale recipe, adding adjustments to add in Citra notes.
Recipe – 5 gallons All Grain Ingredients 9.25 lbs. US Standard tworow .75 lb Crystal Malt (40 *L) 1 oz Perle hop pellets (60 min) - Bittering 1 oz Cascade hop pellets (5 min) - Flavor 1 oz Amarillo hop pellets (dry-hop) – Fresh Aroma Wyeast 1056 (American Ale) yeast or WLP001 (California Ale) Additional Information This is a single step infusion mash. Hold the mash at 152 degrees F for an hour or until conversion is complete. This recipe uses a Grainfather, an all-in-one grain brewing system. The Mash-In For this mash-in, the recipe
called for 9.25 pounds of US Standard two row, which is a base malt that 90 percent of the beers in the world are made with, Weiershausen said. We also add in .75 pounds of Crystal Malt for color and flavor. “Basically, during the mash you are converting starch to sugar,” Weiershausen said. “The grain is starchy and through the malting process, we use barley malt – it’s sprouted and then dried. The sprouting part releases amylase enzymes, which are what we use to convert starch to sugar; that is what the plant would use to convert the starchy endosperm into food for itself, if the plant continued to grow. The barley malt is dried at a low temperature so there is no moisture to keep the enzymes from working and doesn’t continue to convert starch to sugar.” Once we add water for the mash-in, break the kernel and add water back to it, those enzymes start working again. There are a couple of different ranges for our mash temperature – anywhere between 148 to 158 degrees. In that ten degree range, there are two different types of amylase that work: the alpha amylase works from 148 to 154; the beta amylase works from 152 to 158 - they overlap a little bit, Weiershausen said. Most mashes will be in-between 151 to 154 degrees, but Weiershausen said those enzymes work best at those temperatures. They will work outside that range, but typically you need to be in that range to work efficiently and the Leading Farmboy Citra Pale recipes calls to hold the mash at 152* for one hour. Weiershausen explains the mash-in as like “making oatmeal.” Adding the water and the grain gives an oatmeal like consistency, and you are consistently stirring to break-up what are called “dough balls” so the mash isn’t filled with lumps. This process is an hour long. Sparge After the mash-in, we took fresh hot water and rinsed the grains of whatever sugar they have left. You take the clean water, pour it over the top, and as it filters through it picks up all the sugar that’s stuck and filters it out of the bottom. Weiershausen said to make sure you get every little bit off
recipe calls for,” Weiershausen said. After the hot break, we started the timer and added in an ounce of German Magnum Hops, which Weiershausen said are good, clean bittering hops. At 10 minutes ‘til, we added a half an ounce; at five minutes another half an ounce; and at the end adding an ad-
Photos by Christina Martinez The Grainfather, an all-in-one electric grain brewing system.
the grains. We did just over three gallons of sparge water, which is less with the grainfather – the electric, all-in-one system we used – than what it would be normally. At the end, we collected roughly six gallons of wort, which is now considered “pre-beer.” We’ll boil it for an hour and in that hour, a gallon will boil off and we’ll collect five gallons. The Boil After the sparge, you bring it to a boil. You boil for just a few minutes and we get what’s called the “hot break.” The hot break is a foam that sits at the top of the boil – that will break and fall down. These
pens, you’ll start your hour timer and add your first hop addition – if that’s what your
ditional ounce. After that, you chill it down to fermentation temperature, pitch the yeast, let it fermentate for a couple of weeks and then package. The Leading Farmboy Citra Pale will yield about five gallons of beer, with an alcohol content between five and six percent – a session beer.
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The “hot break” foam that sits at the top of the brew boil.
are proteins from the mashing process. These proteins, when mixed with high heat, will slam together and coagulate or precipitate out. Eventually, ending up being “junk” at the bottom of the whole process. “Once the hot break hap-
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Real Estate from P. 3B Then there was a wish list – good location, affordability, at least 5,000 square feet and ample parking. High ceilings would also be a plus to allow them to expand vertically. Because of their specific list, there were “not a lot of options available,” especially in the Heights proper, so Bednarz and Christian were very pleased to come across a property at 938 Wakefield. As the two owners lived in the immediate area, they knew what a booming street Wakefield was. After a lengthy lease negotiation with the landlord, who also operates his auto business out of the large U shaped building, they procured a long term lease with the right of first refusal should further space become available. Bednarz says this gave them the flexibility for future expansion they were looking for. While they got most things they wanted, Bednarz said they wished there was a little more parking, and of course – that the price would have been less.
“It’s a perfect location,” he said. “You pay a premium to be in the middle of this neighborhood.” For Eureka Heights Brew Company’s Casey Motes, the former Jake’s Finer Foods at 941 W 18th St. ticked off a lot of boxes. When he and his partners were looking, Motes said they limited their search to a 5 or 6 mile radius of downtown, with a focus on the northwest side of the city. The warehouse they are leasing, which has 20,000 square feet – more than their 8,000-12,000 square foot requirement – just happens to be near all the owners’ homes in Lazybrook. Another plus, the “really tall” 20 to 25 foot ceilings allow for their 15 foot tanks, leaving ample room for utilities and water pipes above. A welcome extra was the built in coolers – formerly used for food storage – but now for beer. The parking lot was a deal cementer – “it fits over 100 cars, when most of the others
we looked at fit 20 to 30 spots maximum,” said Motes. The newly opened Platypus Brewing, featuring Australian craft brew at 1902 Washington Avenue, also has a huge parking lot. Sean Hanrahan, who opened the brewery with wife Rachna and partner Morgan Hughes, said they wanted to be in the inner loop, ideally in a 4,500 to 5,000 square foot space. They landed near the burgeoning scene at Sawyer Yards, also a bonus. The former plumbing supply company, turned nightclub, offered a rustic feel that appealed to the owners. “It had a character we could add to,” said Hanrahan. The indoor/outdoor feel – the brewery features a large patio – had a welcome sensibility to the Aussies. Like the other two brewers, Hanrahan wanted enough space to expand – in the case of Platypus they could triple their production in time. “We really feel we got something special,” said Hanrahan.
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Craft from P. 3B
balancing alcohol content with flavor profiles that make you question just what are those notes? The Ranga is an interesting beer, in every great way. Town In City Brewing Co. – White Oak Wit Style: Witbier ABV: 5.2% IBU: 15 Summer in Houston is no joke and Town In City isn’t playing around with this White Oak Wit, either. The White Oak Wit weighs in at a 5.2% ABV, with low bittering notes. It is a witbier, or Belgian style ale that has wheat, ba-
We’re Open Every day of the week 11:30 a.m. – 2 a.m. Photo by Christina Martinez Eureka Heights Brewing’s beer flight lineup of their five main stays.
nana and even some pepper and citrus notes. Flavor is something this beer is not
lacking and with its easydrinking beer statistics, carries great balance.
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Behind the Beer Local artist lends creative hand for Heights brewery
Saturday, October 15, 2016 • Page 5B
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By Kim Hostrom For The Leader The rapidly growing industry of craft beer-brewing has given rise to a new art form and a group of interesting artists with it. Beer branding has taken a turn to the poetic, edgy, funny, irreverent or romantic and across the US, creative label designs and unusual titles have taken hold. Customers seem to simply drink them up, literally. Many of the craft brewers in the The Leader’s area are producing remarkably creative beers, and their branding and labeling reflect it. Town in City Brewing Company, located at 1125 W. Cavalcade, is a great example. Founder Steven Macalello has a BS in Chemistry and learned the craft of brewing in Colorado, Indiana and Australia. It was time well-spent, as the products are splendid examples of a hand-crafted flavor. Today, Macalello declares that “brewing beer is the best form of chemistry.” And the name Town in City Brewing? “We love our neighborhood,” Macalello said. “We don’t just work here, we live here too. Many years ago, the Heights was known as the ‘small town in the big city,’ so we decided to name our company in honor of Houston’s first official suburb.” The team at Town in City maintains that theme with a series of three different brews. One series honoring the city, the next immediate community, and then there is a rural series, which they identify as “farm-to-market brews.” These have not yet been released to the public. However, the labels in each of the existing series are works of art. The artist behind the label designs is Heights resident Hugo Perez. Perez has an ex-
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1115 East 11th St. Photo by Christina Martinez The mastermind behind Town In City Brewing Company’s creative forces, Heights resident and local artist Hugo Perez. Featured behind Perez are two of his original works.
tensive background in both graphic design and fine arts, and it shows in his Town in City work. Perez’s City Series labels are inspired by the history of Houston. “The same old images of the city you might see from 100 years ago shot in black and white,” Perez stated. They are both vintage and somehow modern and sophisticated at the same time. The artist’s Suburb Community Series uses a more colorful palette and takes a playful approach with pleasing, character-driven graphics. “The founders of Town in City had already named these beers when they asked me to design the labels. It was great creating the characters and images in that series. We all had fun with them and I think it shows,” Perez said.
One brew in the Suburb Series is called “Chipped Tooth IPA,” and the other is named with the state bird of Texas – the mosquito – in mind. “Mosquito’s Revenge” is a malt pale ale made with three different American hops which gives it a wonderful aroma, hence attracting mosquitoes. Artist Perez, however, has more up his sleeve than beer. He is also involved in a national project to help bring visibility to the oppression suffered by the LBGT community. Working with photo artist Eric Shell, the two artists are traveling the US with Perez’s hand-painted backdrops taking photos of notable folks working toward LGBT equality. It is stunning, and can be seen at www.prideportraits.org. Brash Brewing Company, located at 508 Crosstimbers Rd., is another good example of
creative labeling. Founder Ben Fullelove explained that the design and titles of the labels are created in a collaborative effort of the Brash team. “I start with a concept and our artist Richard Bailey brings it to life,” Fullelove said. “I’ve known him since we were both 15, so we understand each other. Most of the labels are full of hidden symbols and icons that entertain. Our patrons really enjoy them.” According to Fullelove, Brash’s branding objectives are to celebrate originality and authenticity, like Brash beers themselves, he says. The designs are irreverent, sometimes politically incorrect, and usually Brash. There is no shortage of talent or creativity in Houston’s brewing scene and the artists who help bring the the brands to life.
Rudyard’s British Pub celebrates beer with monthly dinner By Christina Martinez
Christina@theleadernews.com
Over on Waugh Drive, there’s a neighborhood bar that’s sticking to what they know. Walk in to Rudyard’s British Pub on any given day and find what you’d expect from most neighborhood bars – a menu that can appease just about anyone, a beer list for the beginner and the expert, a variety of spirits, and enough space to unwind in any way you so choose. And one thing that the team at Rudyard’s knows and is sticking to is beer. Head chef at Rudz is Oak Forest resident, Joe Apa. It’s been ten years for Apa at the head of the kitchen over on Waugh. He was formerly with T’afia as their catering chef and running their farmers market at the time. Ten years ago, is where an idea Apa and a former manager had started the idea of bringing beer pairing dinners to the table. “Today, we are getting ready to hold our 107th monthly beer dinner for October,” Rudyard’s British Pub owner, Lelia Rodger said. “[We] couldn’t be more excited about it now than we were when it started then.” Like most things, the beer dinner has morphed and changed overtime. When the
beer dinners kicked off in 2006, Apa would feature five different beers from five different breweries and carefully curate a menu around each beer. Today, that model has been molded to just one featured brewery per dinner, with a sole brewery bringing all five beers to be featured and Apa, again, carefully curating a menu around that beer lineup. Apa and Rodgers both note the growth within the craft beer industry, as many breweries couldn’t meet the five beer minimum in the last few years - with many still working to get there. “By the time breweries have five beers, they’ve probably been open for about a year and a half,” Rodgers said. “Usually, we’re one of the first beer dinners that they do. For 11 Below Brewing, Back Pew, and Town In City, we were all three of their first beer dinners – and all three of those were this year.” Apa and Rodgers both agree that a mission with these beer dinners is to bring exposure to these smaller, up-and-coming breweries, along with bringing in fresh faces from the brewery to give that exposure strait from the tap. Every month, Rodgers said Chef Apa doesn’t disappoint. “I’ve noticed that our typical
menu doesn’t offer Joe much opportunity to let go with some of his love and training in Thai preparation,” she said. “So a lot of food for the beer dinner reflects that and his passion for utilizing locally sourced items like meat, cheese, produce and whatever else he can get his hands on.” Starting off on the menu, Apa’s first course is a light starter, like a coconut ceviche or watermelon salad. The next two courses get a little bolder with a lite-bite, like an Apa take on a slider or a pepper jack cheese and bacon arrancini.
The main course is always a surprise, usually basing off what is fresh at Airline Seafood or around town. And the closer never disappoints, with a recent standout being a double chocolate-ginger date cake with porter poached siekel pear and porter anglaise. This month’s beer dinner will shake things up a bit, and be a cellar beer dinner. The cellar beer dinner will feature rare and even discontinued beers from Texas and the national level on Thursday, Oct. 27. Check-in with Rudyard’s for details.
HEY THERE LEADER READERS,
JOIN US & YOUR NEIGHBORS AT THE BREWERY! EVERY WEEK WE POUR CRAZY BEERS YOU CAN’T GET ANYWHERE ELSE ON THE PLANET
FRIDAY HAPPY HOUR 5PM - 9PM
&
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Call for details
Photo by Christina Martinez Oak Forest resident and Rudyard’s British Pub head chef, Joe Apa, plating his pepper jack cheese and bacon arrancini at a recent beer dinner.
(Near Studewood St.)
We now have the best Gelato in Houston. Several flavors to choose from Healthy Homemade Food Made Fresh Daily paStrieS • SmoothieS • coffee
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E
Saturday, October 15, 2016 • Page 7B
The Classifieds. Wanting to run a classified ad? CALL 713-686-8494 Monday - Friday. We accept credit cards.
Clutterbuster GaraGe sale
TWO CHURCH YARD SALE: Saturday, Oct. 15, 7:30 a.m. to 1 p.m. 1001 W. 11th. Stack chairs, folding chairs, and other furniture including some antiques. Commercial popcorn machine. Yard and garden implements, including power mower. Some baked goods. Other miscellaneous items.
1101 Martin Sat. Oct. 15 - 8am Good Clothing, Furniture, Household items. All cheap Multi-family
MANNA - DONATIONS AND VOLUNTEERS NEEDED: Your neighborhood thrift store appreciates any and all donations. We can arrange pickup for large items or large donations. Call 713-686-6440 or donate at 1806 W. 43rd St. Thank you. (TF)
ANNUAL NEIGHBORHOOD GARAGE SALE: 25 homes. Saturday, Oct. 15 (rain date Oct. 22), 8 a.m.til? Cole Creek Manor - 290 area, between Bingle and Hollister/off West Tidwell. Antiques, household/decor items. Baby/adult clothes, furniture, stroller, kids car seats, toys, lawn mower, barbecue pit, DVDs, CDs, movies.
PATIO SALE: Rain or shine, Oct. 15 at 9 a.m. Last Chance Saloon, 2302 McAllister 77092.
THE PURPLE CAT RESALE AND GARAGE SALE: Tuesday/Wednesday 10-2, Thursday 10-4, Friday 103, Saturday 9-2. 2126 W. 34th St. Benefiting Animal Rescue. (TF)
INWOOD FOREST SEC. 5 GARAGE SALE: 9 a.m.-5 p.m. Saturday, Oct. 15. 5423 Bent Bough Ln.
ESTATE SALE: Oct. 13, 14 and 15, 8 a.m.-5 p.m. 1503 Sue Barnett at Golf. Enter on Golf side. Furniture, clothing, crafts, old toys and games, dishes, books, appliances and more. (10-15)
HELP WANTED HELP WANTED
HELP WANTED
HELP WANTED
HELP WANTED
WAREHOUSE & ESTATE SALE 1614 W 22nd St., Houston, TX 77008 Fri-Sat-Sun • Oct 14-16 • 9 AM - 5 PM Please visit our website for more details www.rogerhowardappraisals.com
Thanks for reading The Leader.
REALESTATE ESTATE REAL
REAL ESTATE FOR SALE
REAL ESTATE
Susan Pesl
For Sale Raikes BeaRs
713-397-1916 spesl@flash.net
Home ServiceS Premier ProPertieS 713-686-5454
king, Queen, Jester & More www.urban-craftsman.com info@urban-craftsman.com | 713-678-0904
Drivers:CO & O/OP’s OTR Excellent Pay, Home-time & Benefits $3500 Sign-On, CO Only. CDL-A w/Tank/Haz end 855-252-1634
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SyStemS engineer
Most of us that bring you The Leader live right here in your community and we appreciate you reading it every week. Thanks.
Manage all aspects of corrosion monitoring including quoting, project management, documentation, installation, commissioning and aftercare. Bachelors degree in Computer Information Systems. 2 years experience, full time, 40 hrs/week. Worksite: Houston, Texas. Send resume to: Rohrback Cosasco Systems, Inc., 11841 East Smith Ave, REAL ESTATE Santa Fe Springs, CA 90670
MECHANIC WITH EXPERIENCE on Econoline vans needed. Experience with A/C, alternators, brakes and suspension. Tools required. Salary commensurate with experience. 713-681-3600.
• ATTENTION •
Contractors and Handymen, are you looking for additional work? A new Home Services company is opening in the area and we’re looking for quality home repair professionals who are dependable and reliable. Specifically, we need contractors on a per-job basis. Our company will provide the insurance coverage for the work, the jobs, and set up the job times. You provide the tools, work and dependability. All jobs on paid on a per-job basis with repeat work for the best contractors. Full-time work is a possibility
Among others, services include:  Interior and exterior minor painting  Door install/repair  Minor tile and caulking repair  Drywall and window repair  Appliance repair  Gutter cleaning repair  TV wall mount installation  Fence and gate repair  Honey-do lists
Before You Demolish That House
Positions oPen
If this sounds like a fit for you and if you have experience in any of these areas or other home services, call us at
• Care Associates • CnA’s & Med/techs
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Apply in person and fill out application • No phone calls accepted
FOR RENT
For rent
ADMINISTRATIVE ASSISTANT NEEDED
Oak FOrest
12’X30’ CARPORTS: Perfect for boats, RVs, etc. Call 713-694-4647. (TF)
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CLEANING SERVICES HOUSE CLEANING: Let me clean the mess to relieve you of the stress. Call 832-4686340. (10-22)
FOAM store
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BLUE MOON ANTIQUES: Antiques and collectibles. Providing estate sale services. 3311 Ella. 832-2867882. www.bluemoonantiqueshouston.com. Like us on www.facebook.com/ bluemoonantiques houstontx. (TF)
HELP WANTED
Day Care Center Chain Now Interviewing for Licensed Directors
REALTORÂŽ
WE BUY/SELL GUNS: Top cash paid. FFL concealed handgun classes. 713-6944867. (TF)
BUS DRIVERS NEEDED FOR CHURCH SHUTTLE: Approximately six hours a week. Must have CDL and passenger endorsement. Call 713-681-3600. (TF)
HELP WANTED
EXPERIENCED CAREGIVERS: 2-24 hour care available, transportation, bathing, preparing meals, lite cleaning, laundry, sitter in hospital or facility. References available. Insured and bonded. 713-956-8183. (10-15) Northwest Houstonians have been getting results with Leader classified ads for more than 60 years.
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OAK FOREST: 3-1, central AC/H. Gleaming hardwoods, gas stove. 2310 Gardenia. $1,495 per month. 832-2945272. (TF)
FIND YOUR FRIEND FOR LIFE: Adopt or foster a shelter animal. www.nokill1. org. (TF)
LAWN & GARDEN GUIDE LEt thEsE pRofEssIoNALs AssIst yoU WIth yoUR LAWN & GARDEN NEEDs New Horizons
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office@mashues.com
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Page 8B • Saturday, October 15, 2016 HOMEADVERTISING IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL HOME IMPROVEMENTS GENERAL STATEWIDE PETS PLUMBING 25 DRIVER TRAINEES NEEDED: Become a driver for Stevens Transport. No experience needed. New drivers earn $800+ per week. Paid CDL training. Stevens covers all costs. 1-888734-6714, drive4stevens.com.
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Royalty Pet Center Since 1976
• Grooming • Boarding • Pet Supplies 9900 N. Houston Rosslyn
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TOP CASH PAID FOR YOUR GUNS: FFL concealed handgun classes. 713-694-4867.
• • • • •
I wIll buy
Mike 713-480-0349
We Buy Guns!
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SPECIAL OCCASIONS
A PLACE FOR MOM: The nation’s largest senior living referral service. Contact our trusted, local experts today. Our service is FREE/no obligation. Call 1-800-217-3942. CASH FOR CARS: We buy any condition vehicle, 2000 and newer. Nation’s top car buyer. Free towing from anywhere. Call now: 1-800-864-5960.
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COMPUTERS Home, Small Ofďƒžce Computer Repair
AIRLINE MECHANIC TRAINING: Get FAA Technician certification. Approved for military benefits. Financial Aid if qualified. Job placement assistance. Call Aviation Institute of Maintenance, 866-453-6204.
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CHARMING VENUE FOR YOUR NEXT GATHERING: Houston Heights Woman’s Club’s Historic Bungalow, perfect for small events. Recitals, luncheons, fundraisers - events up to 100 people. Grand piano, stage, round tables, small catering kitchen. Call Shea Hill, 713449-1850, regarding this Heights landmark. (TF)
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Honey Bee ReMoval Robert
Registerd at Texas A&M
(o) 713-682-7822 (c) 713-598-3799
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Need a new coat?
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Since 1974
PLUMBING Drain & Sewer Cleaning #17773 - 7 Days a week
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ITS NOT JUST A FENCE ITS AN INVESTMENT
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832-465-5325
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AMS Remodeling
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281-827-5136 35 Years Experience Call Gerald
Pete’s Quality
Custom Painting
Water Damage repairs • Exterior/Interior • Pressure Washing • Sheetrock Repair • References 713-201-5569 832-372-5577
thelmavtg28@gmail.com
Martinez Concrete Works
martinezconcreteworks@gmail.com
Houston Heights
ROOFERS
Rooďƒžng, Siding, Painting, etc.
Keep it local and call the pros.
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Call Your AC Friend
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WORK WANTED
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• Same Day Service • 6 Days A Week • All Work Guaranteed Tommy Smith
713-984-1849
Sr. Discounts • Free Est.
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David’s
CARPET & FLOORING
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713-697-0335
9235 N. Houston Rosslyn 77088
Free Estimates Jim 713-732-0790
KINARD’S Appliance Service
WOOD FENCING Repair & Install Pressure Washing Painting • Siding
Gilbert 281-948-4879
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Craft Cult Craft beer culture for everyone By Jonathan Valadez For The Leader
Since the turn of the new millennium, the craft beer industry has seen a resurgence as more people have lined up to try the micro-brewed beverage than at any point in American history. Choosing to drink from a local craft brewery or from a macro brewery – like Anheuser-Busch – became a point of contention among beer consumers at the start of the craft renaissance. As the micro industry has grown, more individuals have been swayed to take their first sip of the smaller-batched refreshment. “Not to judge anyone, but there’s a certain look that you can kind of peg on somebody that would probably prefer a Coors Light or a Bud Light,” said Andrew Lavenson. “You see a lot of those people drinking craft beer now, and still kind of surprising you a bit.” Lavenson works at Petrol Station, one of the Leader-area meccas for craft. He got his start in the industry around 2013 when he went to work as a Houston representative for craft-giant Lagunitas Brewing Company. “I started as a mercenary,” Lavenson said. “A mercenary is basically a part-time person. I was working marketing and events, so festivals, beer tastings, stores, tap takeovers, that kind of stuff.” Lavenson said he has noticed a significant shift in craft beer’s perception among novice drinkers in the few years that he has worked and drank in the service. He believes that many new craft drinkers get into it because of what their friends are doing and also the fact that it is available almost anywhere now. “It’s definitely the influx of having more craft beer and has come as a group thing,” Lavenson said. “People are influenced by what their friends are drinking, and it just takes one person to be like, ‘hey, this is a good beer. Try this out.’” Garden Oaks’ resident Roy Moore converted from drinking macro to craft beer eight years ago because of his friends down in New Orleans. He even remembered his first one. “We were drinking the NOLA (Brewing Company) Hopitoulas,” Moore said. “I remember not liking the first few sips, but I wouldn’t stop drinking it because it was given to me.” Although he didn’t like it initially, Moore said that after that first craft beer, he started seeking out and learning about different styles and found ones that he really enjoyed. It became much easier for him to discover beers that he liked due to the market’s rapid expansion. Since 2011, the craft beer industry has doubled in production and the amount of breweries
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Photo by Gisele Parra Photography CMY Two patrons enjoying a Montucky Cold Snack brew at Liberty Station bar on WashingtonK
available, according to the Brewers Association. In the past two years alone, Town in City Brewing Company, Platypus Brewing, Brash Brewing and Eureka Heights Brewing Company have all opened their doors in the Leader area. Moore sees the expansion as a good thing since many of the breweries are becoming niche and offering unique twists on the numerous styles that are available. The craft beer business is like any other service industry in that it is driven by supply and demand. Certain brews have gained a cult-like status among enthusiasts, which has caused those beers to become harder to find. The more difficult a beer is to acquire, the more coveted it becomes. “I do find it funny that people will wait in long lines and seek out rare beer, but with limited access to a ton of possible beers, people go crazy over it,” Moore said. “It’s like a pumpkin spice latte. Some people wait all year for it, and they go nuts when it finally comes out.” And believe it or not, pumpkin spice latte is actually a beer coming from local brewery Buffalo Bayou. Moore said that he believes that it is mostly people in their mid-to-late 20s and 30s who are the driving force behind the hunt for scarce beer. But at Petrol Station, where beers are categorized by how weird and rare they can get, Lavenson said there are people of all ages who indulge in the more advanced levels. “Some dudes who are in their 50s and 60s who have been Bud Light drinkers forever, all kind of as a group have come to this bar for a while now,” Lavenson said. The bar, which was opened by Brash Brewing owner Ben Fullelove, started out as a coffee shop that had just a few beers but started to evolve once the craft beer movement took off, and the neighborhood adapted with it. “It’s a microcosm of the culture,” Lavenson said. “The people who were coming here moved with that 30-tap expansion and are now drinking craft beer.”
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g n i Comon! So
If it harms chickens, we’re against it.
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