Rock & Vine - Winter 2022-23

GRAPE CREEK VINEYARDS

ONE WINE ESTATE

TWO PREMIER WINERIES

FREDERICKSBURG, TEXAS

HEATH SPARKLING WINES

"I’llhavewhatshe’shaving."

Photo by Ava Snoozy

ON THE COVER: Our own Kimberly Giles captured this styled cocktail photo, made by the talented team at The Speakeasy on the 290 Corridor.

DEPARTMENTS

TASTE 33

MUSHROOM MANIA Specialty mushroom business stresses health aspects.

Sallie Lewis HAUS 43

Stouts use healthy home practices in constructing their own residence.

Megan Willome

MAKERS 61

San Saba Soap Company sniffs out a niche business.

Sallie Lewis

PAGES 73

Author’s “Main Street Mockingbirds” gives young at heart something to do in Fredericksburg.

Megan Willome

DRINKERY 83

Acopon Brewing & Barber Shop Craft Beer Bar brings a bit o’ Europe to the Hill Country.

Lee M. Nichols

WINE DOGS 86

Border Collies ‘Tannin’ and ‘Annie’ keep a watchful eye over Kerrville Hills owners’ growing winery properties.

Sallie Lewis

Rock&Vine

Featuring the best life has to offer in the Texas Hill Country.

A product of Fredericksburg Publishing Company.

Publisher/Editor

Ken Esten Cooke

Contributing Editor

Kimberly Giles

Design Editor

Andrea Chupik

Contributing Writers

Michael Barr, Lorelei Helmke, Sallie Lewis, Lee Nichols, Megan Willome

Contributing Photographers/Artists

Kimberly Giles, Ava Snoozy

Advertising/Marketing Director

Kimberly Giles

Account Executives

Kim Jung, Cindy G. Burdorf, Ann Duecker

Rock&Vine Magazine

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Fredericksburg, Texas 78624 Phone 830 997 2155 rockandvinemag.com

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Restoring land in the Hill Country

By KEN ESTEN COOKE Editor and Publisher

I would love to buy some land because, first, they are not making it anymore (tip of the hat to scribe Mark Twain), and secondly, so I could attempt to do what J. David Bamberger has done. Take a sorry plot of land to a paradise over years of restoration work.

I learned about Bamberger’s Selah Ranch over a decade ago. I was taking a master gardener’s course and he is iconic among those who love native Texas plants. This edition of Rock & Vine, you’ll enjoy our feature on Bamberger and his ranch, which lies in scenic Blanco County. I am honored to publish his story, written so ably by Megan Willome. And I am doubly honored to use the beautiful artwork from photographers Rusty Yates and David K. Langford. Their coffee table book “Seasons at Selah,” written by another Hill Country icon, Andrew Sansom, is a must for any person who wants the Hill Country beauty in their living room.

We’ve also got historian Mike Barr looking back at the railroad that once was in Fredericksburg. Now a ghost line, it traveled through the hills to San Antonio and back until the automobile and better roads made it possible to make that trip in less time.

We also have a profile of talented artistisans of San Saba Soap Co., which has made its mark near Marktplatz in Fredericksburg, the worldly winery owners at Ferris & Fletch, and breweries at Acopon and Barber Shop in Dripping Springs. We also look at reviews of some books penned by talented Central Texans. Thankfully, it seems there is no sign of slowing down for this industry as this “Napa Valley of Texas” continues to grow and prosper.

Growth and prosperity comes with a lot of change, though, so we’re additionally grateful for the work Bamberger and other naturalists have put into keeping parts of the Hill Country wild and untamed. Clean water, dark skies and restorative land management helps keep it that way. And that’s why we adore it.

COPYRIGHT: Rock&Vine Magazine is published by the Fredericksburg Publishing Company. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without permission of the publisher. Editorial content does not reflect the opinions of the publisher of this magazine. Editorial and advertising does not constitute advice or endorsement, but is considered informative.

We have good things planned for Rock & Vine. We have grown steadily, won a few awards, and gained a good foothold telling the stories of this vibrant part of Texas. We do this for our readers, but we can’t do it without you, so thank you for subscribing, for advertising and supporting our work. We love what we do and we hope it brings to life this beautiful region. -R&V-

If you enjoy Rock & Vine, please subscribe at rockandvinemag. com, follow us on Instagram or drop us a note through our website contacts. You can also sign up for our e-newsletter there. We appreciate your patronage and readership and look forward to sharing more stories.

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Editorial submissions: ken@fredericksburgstandard.com

Michael Barr is a retired teacher who writes a history column. Read his bi-weekly column in the Fredericksburg Standard newspaper.

Andrea Chupik is a graphic designer / art director living in Aledo. View her work at designranchcreative.com.

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Kimberly Giles kgiles@fredericksburgstandard.com 830.285.7230 ig: rocknvine

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Sallie Lewis is a San Antonio writer currently based in Fredericksburg. She has a Master's Degree in writing from Johns Hopkins University and her work has been published in The WSJ Magazine, Garden & Gun, and Town & Country. Find her online at sallielewis.co.

Lorelei Helmke is certified specialist of wine and member of the Society of Wine Educators, wine rating.

Kimberly Giles is our Rock & Vine Ambassador, who is always scouting for stories in our Texas Hill Country, email her @ kgiles@fredericksburgstandard.com

Lee Nichols is a freelance writer based in Austin. He loves beer and two-stepping in Texas dance halls.

Rusty Yates is a Hill Country photographer who has been widely published in leading magazines and won art and advertising awards. See his work in "Seasons at Selah: The Legacy of Bamberger Ranch Preserve" published by Texas A&M University Press.

Ashley Odom is the chef and owner of Feast and Merriment. Living and working in the Hill Country keeps her creatively motivated, and she feels lucky to live in this area with so much food, wine and talent.

Megan Willome is a freelance writer and author of "The Joy of Poetry" and "Rainbow Crow". To read more of her work visit meganwillome.com.

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PHANTOM RAILS

By MICHAEL BARR

Historic photos provided by THE HISTORICAL SOCIETY

THE SPIRIT OF THE FREDERICKSBURG AND NORTHERN RAILROAD IS STILL WITH US – IF YOU KNOW WHERE TO LOOK.

ot even the rain that washed out the free barbecue lunch could curb the unbridled enthusiasm of the crowd huddled behind the old Gillespie County fairgrounds that November day in 1913. The women, dressed for the occasion, wore shawls and Sunday bonnets. Many of the men wore suits and ties with topcoats against the cold and rain – their railroad tickets proudly stuck in their hatbands. For over an hour adults scanned the hills to the southeast. Children, not knowing what to expect but giddy with excitement, put their ears to the rails.

Then they heard it — a high lonesome whistle accompanied by a trail of black smoke against the gray wintry sky. Several minutes later the locomotive rolled into Fredericksburg, covered in grease and soot, squeaking like a cheap fiddle and spewing vapor like a leaky steam pipe.

That glorious arrival touched off a massive 3-day celebration called the Eisenbahnfest (the Great Railroad Festival). Temple D. Smith, Fredericksburg banker and the driving force behind the Fredericksburg and Northern Railroad, picked up a maul and pounded in the symbolic last spike. Texas Governor Oscar Colquitt made a speech. There was music, dancing, food, beer, and a parade.

No one in the crowd that afternoon doubted that the arrival of the railroad was the biggest event in the history of Fredericksburg since Meusebach’s treaty with the Comanche. The town had waited on this day for years. There was a strong belief in the early 20th century that a town without a railroad couldn’t survive. It certainly couldn’t prosper. On the other hand, many people were just as certain that a railroad guaranteed prosperity. Kerrville had a railroad. Llano had a railroad. Even Comfort had a railroad. Well Fredericksburg was not about to be left high and dry — not if Temple Doswell Smith had anything to say about it. In the 1880s, Smith and a group of local businessmen began a campaign to lay track from a junction on the San Antonio and Aransas Pass Railroad, 4 miles east of Comfort, to Fredericksburg — a distance of 24 miles.

For the next 30 years the committee considered at least 30 deals from 20 different promoters, but in the end the problems were always the same. The hills around Fredericksburg were too high and the grade was too steep. At least one plan proposed a longer route with easier grades that took the tracks close to Kerrville, but Kerr County residents, who already had a railroad and saw no good reason why Fredericksburg should have one, squashed that idea.

Then in 1911, Temple Smith met a cagey Kansas City shoe salesman named R.A. Love. Mr. Love dreamed big and talked fast. He made people believe he could move mountains. He organized a group of San Antonio investors and made his pitch to the Fredericksburg Railroad committee. In a few days the deal was struck. Everyone agreed the job wouldn’t be easy, especially when the rails reached the “big hill” — a high limestone ridge that separated the Pedernales Valley from the Guadalupe River watershed. The tracks couldn’t go over it or around it. They had to go through it.

In the spring of 1913 workers for the Foster Crane Company began chipping a 900 ft. long tunnel through the big hill using picks, shovels, scrapers, and 8 car loads of blasting powder. Two crews attacked the hill — one from each side. Casual observers, even the railroad workers, had doubts that the bores, coming from opposite directions, would line up, but the skeptics were wrong. The shafts aligned almost perfectly.

The tunnel was an engineering marvel, but it was costly. To pay for it the railroad had to raise, and promise to repay, $134,000 plus interest, a staggering amount of debt for a short-line railroad. That messy predicament, however, was too far ahead to see. In the excitement of the Great Railroad Festival, financial concerns were easy to put aside. Paying the tab got lost in the hoopla.

When the festival was over and the crowd went home, the Fredericksburg and Northern Railroad got down to business. The train left Fredericksburg every morning at 7:15 for the two-hour run to the junction, with stops at Cain

left: Eisenbahnfest, Fredericksburg. November 1913.

right: Fire at bridge that crossed the Pedernales

bottom: is a derailment somewhere along the line

City, Bankersmith and Mount Alamo. At the junction, passengers and freight cars connected with the San Antonio and Aransas Pass train from Kerrville. That train arrived at the San Antonio station just before noon. Passengers and freight traveling in the other direction left San Antonio at 2 p.m. and arrived in Fredericksburg at around 8 that evening.

But train schedules were exercises in wishful thinking. Delays were common. Rockslides had to be cleared. Curious herds of cattle and goats had to be driven from the tracks. Flash floods washed out bridges. The roadbed settled causing derailments. This train had trouble staying on the tracks. Even when the train could have run on time, the schedule wasn’t always taken seriously. The train stopped not only at designated places but anywhere along the line a passenger wanted to get off. There were stories of trains stopping so the crew could chop wood for the boiler, shoot a deer or let hens and their chicks cross the track.

In January 1920, the Fredericksburg Chamber of Commerce, frustrated with the train’s history of unreliable service, voted to void the railroad’s mail contract and establish a daily mail route by automobile between Fredericksburg and Comfort. The businessmen did not want to take the mail contract from the financially-strapped railroad, but they had no choice.

While interruptions and operational delays were troublesome, the worst possible development for the railroad was a subtle but monumental shift in the business of moving passengers and freight. In the 1920s and ’30s, improved roads, better vehicles and cheap gasoline caused an increase in auto, bus and truck traffic between Fredericksburg and San Antonio and a corresponding decrease in the railroad’s passenger and freight business. Passenger service declined so much that the railroad dropped the often empty coach from the daily mixed train. Reduced business caused revenues to fall below projected levels. Most years the company was lucky if it could pay operating costs and debt service. Retiring its massive liability was a fantasy.

Then in 1929, Southern Pacific threw stockholders a lifeline by offering to buy the Fredericksburg and Northern Railroad for its appraised value to $227,000. In a decision they would soon regret, the stockholders held out for $335,000. Southern Pacific walked away.

After three more years of red ink, the Fredericksburg and Northern Railroad offered itself to Southern Pacific at a steep discount. This time Southern Pacific never bothered to respond.

The Fredericksburg railroad was a big dream to give up on, but by the start of WWII the handwriting was on the wall. Losses were unsustainable. As reality set in, stockholders sold out, some for pennies on the dollar.

In 1942, the primary remaining stockholder, Dr. O. H. Judkins of San Antonio, desperate to cut his losses, got permission to abandon the line and sell it for scrap. A Chicago company bought the rails, ties, bridge timbers, land and buildings for $77,000. Most of the rails went to the War Production Board to build spurs to new army camps across the country. Six carloads of rails went to Australia. Wooden railroad ties in good condition went on the market for a dollar each. Timbers became parts of bridges and trestles in other states. In a few months almost every tangible scrap of the railroad that could be pried loose or dismantled had vanished.

As years passed the land returned to normal use, but the railroad left a mark that never completely disappeared. Even today it reveals itself whenever a motorist spots an unnatural earthen bank across a pasture or when a rancher kicks the dirt with the toe of his boot and uncovers a rusty railroad spike. Like a phantom, the railroad is an illusion without a physical presence.

The tunnel is still there. So is the old Fredericksburg depot, hiding in plain sight behind H-E-B. Some of the grading is still visible along the Old San Antonio Road, and at least three communities — Cain City, Bankersmith and Mount Alamo — owe their existence to the railroad.

Cain City began as the dream of an ambitious Kansas businessman and promoter named Joseph Stinson who

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heard about a railroad being built from Comfort to Fredericksburg. In 1913, he traveled the proposed route looking for a place to build his dream city. He found it in the hills six miles south of Fredericksburg. As a fundraiser, the railroad promised to name a community along the new rails after the person who raised the most money for the project. The winner was Charley Cain, manager of the Peden Iron and Steel Works of San Antonio. Joseph Stinson’s dream town became Cain City.

Bankersmith was a whistle stop named for Temple Doswell Smith, Fredericksburg banker and the man who did more than anyone to bring the railroad to Fredericksburg.

Developers designed Mount Alamo, on top of the big hill, to be a model city and a grand mountain resort. When completed it would rival the famous vacation spots in the Adirondacks. Advertisements compared Mount Alamo to Saratoga Springs, New York. But dreaming is easy. Making dreams come true is hard, dirty work. At Mount Alamo the work never happened.

All three towns declined after the railroad left. They were lofty dreams that never came true, but they are still there and probably always will be.

Although the Fredericksburg railroad was a business failure, it was a textbook case in the power of a united community to perform great feats against impossible odds. That power is our inheritance. The railroad may be gone, but the spirit it took to build it never left.

To learn more check out Rails Through The Hill Country: The Story of the Fredericksburg and Northern Railroad, by F. A. Schmidt. Fredericksburg, Comfort and a Railroad, by Carol A. King.

Left: This 1930s railroad crew included, from left, Olan Price, Bill Teague, Harold Schoenewolf, Frank Goodale, Henry Prochnow, and Ottmar Kaderli.

and middle right: The railroad tunnel entrance in 1913 and today, located near the Alamo Springs community. The tunnel is now a home to millions of Mexican free-tail bats. (Photos by Fredericksburg Publishing Company files and Mike Barr.)

Bottom right: The former Fredericksburg Depot as it looks today. (Photo by Mike Barr.)

A PLEASANT VALLEY

J. DAVID BAMBERGER AND 50-PLUS YEARS OF SELAH

By MEGAN WILLOME

Photos by RUSTY YATES

“What we needed was a new kind of pioneer, not the sort which cut down the forests and burned off the prairies and raped the land, but pioneers who created new forests and healed and restored the richness of the country God had given us, that richness which, from the moment that the first settler landed on the Atlantic coast, we had done our best to destroy. I had the foolish idea that I wanted to be one of that new race of pioneers. – Louis Bromfield, “Pleasant Valley,” epigraph from “Water from Stone: The Story of Selah, Bamberger Ranch Preserve”

Passionate conservationist David J. Bamberger has transformed his Blanco County land into a natural paradise.

elah, Bamberger Ranch Preserve, is reached going out a no-count road from the heart of Johnson City, up a gradual incline as you leave town. Soon there are hills everywhere. Turn into the ranch’s entrance, and the gradient turns steeply downward. As you enter the property a series of signs commemorates the many awards J. David Bamberger and Selah have received: Texas Environmental Excellence Award in Education, Arbor Day Winner Good Steward Award, Excellence in Grazing Management Award, Land Stewardship Award, Stewardship Forest Award, Margaret Douglas Medal for Conservation Education, and the Leopold Conservation Award.

Drive slowly. Roll down your windows. Have a Selah moment.

“We invite everyone to take a minute, to pause and listen to the quiet. Be out of the city — no noise of traffic, listen to birds singing, breeze in the trees,” said April Sansom, Selah’s executive director. Her job is to continue the legacy of ethical land stewardship J. David Bamberger has personally observed and proselytized for over the last half century.

“In 1969 he engaged in a large-scale restoration project, literally writing the book on ecological restoration in Texas,” Sansom said. “We’re still on a restoration journey. We don’t say it’s restored. We say it’s 53 years of restoration and counting.”

Bamberger latched onto the word selah long before he owned any land. He learned it in a Bible study, but back then, no one could tell him what it meant, beyond its being a musical term.

“I thought, ‘Boy, what a name for a ranch!’ That word, it’s used 71 times in the Psalms, plus two or three other places besides the Old Testament,” Bamberger said, recalling all the pastors he asked about the word’s meaning. “How many Christian preachers had so much experience but could not tell me anything about that word. How about that? I don’t know where they got their education, but it damn sure wasn’t from my mother.”

Bamberger grew up in Ohio, near Amish country. He was born poor, without water and electricity. He made money as a boy by selling homemade sassafras tea and freshpicked mushrooms. He sold strawberries reaped beside the railroad and repaid clients when they complained of the slight taste of coal soot. He served in the Army, then sold vacuums door to door — first for Airway (which he liked) and then for Kirby (which he didn’t). He sold real estate. He sold fried chicken, partnering with Bill Church and expanding Church’s Chicken from nine stores to 1,600 and earning the company a spot on the New York Stock Exchange.

His mother, Hester, was a naturalist before caring for the earth was cool. She taught him an appreciation for Mother Nature and for hard work.

When Bamberger was a little boy, he wanted to see Snow White and the Seven Dwarfs, but he didn’t have the tencent entry free because he had invested his childhood profits in war bonds. His parents had been restoring a shed, and there was a big pile of boards with Bamberger’s name on it.

“The only place success comes before work is in the dictionary.”

Fawn finds shelter in the native growth.

“My mother said, ‘David, go outside and take the nails out.’ She gave me a hammer, told me to save the nails,” he said. “I started working and got right there to the end, and I saw I was looking down at a dime! My mother put it there.”

Bamberger internalized his mother’s lesson, and it became one of his mantras: “The only place success comes before work is in the dictionary.”

His mother’s legacy is memorialized at Selah in Hes’ Country Store.

Jacob's Ladder Pool is filled with water even during dry periods.

“Everything in the log cabin came out of her house. It’s got the same kind of pot-bellied stove we used when I was a kid,” he said. When visitors touch those old-timey kitchen utensils, maybe sip from a tin cup for the first time, Bamberger, now age 94, says he gets to “relive a little.”

Not far from the Bamberger family’s Ohio home lived a man named Louis Bromfield, who wrote a book in 1945 titled “Pleasant Valley,” which was about habitat restoration. Hester gave her son the book, and Bamberger vowed that when he had money, he would institute those same principles on his land. And he picked a piece of property that needed extensive restoration.

When Bamberger approached a real estate agent in 1969 about finding a ranch that could be his selah, he told the man, “I want the worst piece of land you can find, the kind no one else wants,” Bamberger recalled. “The man said, ‘Sir, if you want land that’s been abused like that, then you don’t know Texas because we’ve got a lot of it.’” The deal was struck, and Bamberger bought property in Blanco County.

The land was abused over time the way such abuse always happens. Overgrazing. Fertilizer. Few natural predators to thin white-tailed deer and their destructive foraging. No bison to eat fledgling ashe juniper trees, aka cedar. So Bamberger cleared over 1,000 acres of cedar, leaving some as a habitat for endangered birds, like the golden-cheeked warbler and black-capped vireo.

Bamberger Ranch Preserve is now 5,500 acres of Hill Country beauty. Flora near extinction, like the Texas snowbell, has been brought back to fruitfulness. And the Texas madrone, a tree for all seasons if there ever was one, is the arboreal equivalent of the ranch itself — it always has something beautiful to show visitors.

Even in the midst of a deep drought, such as Central Texas is currently experiencing, Selah is lush.

“Look around,” Bamberger said. “Does it look like a drought? No, it’s green.”

Four key elements in the Selah logo describe the multiple facets of Bamberger Ranch Preserve: the leaf, the grass, the bat, and the scimitar-horned oryx.

The leaf belongs to the big-tooth maple, one of Bamberger’s favorites. It symbolizes the fact that prior to European settlement, the Hill Country landscape was hardwood savannah, and that’s what the ranch looks like today.

How did he do that? With grass. Specifically, bunchgrass, which prevents erosion. Bamberger calls grass “the greatest conservation tool ever made.” That makes him a little like Bob Dietz, a character in the Texas novel “Giant.” When one rancher disparages Dietz for singing the praises of native grasses, another responds, “Maybe this boy has got hold of something so fundamental that it’s enormous.”

The Scimitar-horned oryx has imports have adapted to the Hill Country.

This thing Bamberger got hold of decades ago is enormous in its capacity to overall how we work and live. We don’t like to think that our daily habits may harm the land we love. We complain about drought, but how mindful are we of our water usage? We say we want to eat meat raised sustainably, but then we grab a burger at the drive-thru. Selah forces visitors to examine their unexamined lives. “I don’t even allow a vending machine. No Dumpster. No gift shop,” Bamberger said. “Every time you add something, you’re imposing on Mother Nature’s work. That includes something so simple as a trail.”

And finally, there’s the scimitar-horned oryx, a species that had gone extinct in the wild and only lived in zoos. Bamberger was one of the first two or three people in the state to ranch the African antelope. He brought 31 animals to Selah in the mid-‘90s and has since reintroduced some of them to their homeland. The herd is now part of the Source Population Alliance, a conservation effort involving private landowners.

Which brings up another Bamberger mantra: “Never initiate an action you’re unable to sustain.” Every project he undertakes has been considered with posterity in mind.

That requires some out-of-the-box thinking. Like bringing in bats, which is the third element of the logo.

Selah has a man-made bat cave — the world’s first and still the world’s largest. Its name, the chiroptorium, is one Bamberger made up, with help from his late wife, Margaret, and his son, David K. Bamberger. Chiroptera is the scientific order bats belong to, and the other half of the term draws from the word “auditorium.” Basically, Bamberger built an auditorium for bats and invited people to come and see.

If ancient Greeks thought the whole idea of the unicorn may have come from looking sideways at an oryx, then a sideways look at Bamberger reveals the same unique spirit. It’s said that the oryx is the only antelope that can take out a lion, and so also, Bamberger is a fighter for sustainable living. He’s also as friendly with a London cabbie, who asked if he happened to know anything about a Bamberger Ranch in Texas, as with legendary conservationist Jane Goodall, who once visited Selah.

“Jane came to San Antonio for an event. A friend called and said, David, ‘I’ve got Jane Goodall here, and she really doesn’t want to be in the city. She doesn’t want to stay in hotels. She wants to be out in nature.’ David said, ‘Well, bring her on out!’” Sansom said. “She came to visit and fell in love with Bamberger Ranch Preserve.”

Bamberger’s goal is not only for people to come and fall in love with Selah, but for them to then to go home and do likewise. One way that happens is through landowner workshops.

“Never initiate an action you’re unable to sustain.”

Bats emerge from the manmade "Chiroptorium."

The once-endangered Golden-Cheeked Warbler has found a home at Selah.

Beside Hes’ Country Store, Bamberger has been slowly building a forest. After every workshop that teaches Texans about shrubs, native grasses, and land stewardship, a Texas native tree is planted. It is both the building of an actual forest and the building of a community forest of landowners who care about managing natural resources.

Bamberger refers to this interaction as “people ranching.” It’s an invitation to the public to take a tour — perhaps aboard the Bluebonnet, an open trailer with a shade bonnet — and to share what they learn.

It’s a lesson he first learned as a child, when the makeshift game of baseball he was playing with his friends (using a can and sticks) was interrupted by a boy carrying a real bat and ball.

“He owned the ball and bat, so he said, ‘I make the rules.’ Nobody wanted to play with him,” Bamberger said. “Here’s the rule: No matter what you have, if you don’t share it, you’re going to play a very lonely game.”

Bamberger’s sharing continued from then on. When he bought his first piece of property, a small ranch near Bulverde, he gave the original owner a key to the padlock on the front gate, so the old German man could continue to hunt as he pleased.

In that spirit, Selah has partnered with many research groups over the years, including Texas State University, Texas A&M Natural Resources Institute, and Bat Conservation International. A recent project included a study on the little-known Texas alligator lizard, which lives the good life on the ranch.

The ethical land practices at Selah are also shared with future generations who visit the Margaret Bamberger Research and Education Center on the property. School children come for environmental programs that teach respect for wildlife and good water management. They get to do things like use a net to collect aquatic macroinvertebrates that can be an indicator of water health. These school programs are often booked up to a year in advance.

The center also has dorm-style bunk beds for its three-day, two-night retreats for fifth-graders, most of whom come from underserved communities in San Antonio.

“It’s slumber party-esque,” Sansom said. “They’re always impressed with the night sky.”

Part of the people ranching includes forging a positive connection with caring adults.

“The teachers ask their students to write something they connect with while they’re here and share it with us. One student wrote, ‘The volunteers, because I got seconds, and they smiled at me,’” Sansom said. “The scientific lessons they get here are important, but part of the experience is the community we try to build here.”

This fall, Kayla Krueger became Selah’s education director for a program that has won the Governor’s Environmental Education Excellence Award.

“We’re not necessarily trying to build biologists — just trying to build consciousness. We tell the kids, ‘Look how you feel out here!’” Krueger said.

“We don’t want to love this ranch to death.”

To ensure coming generations can experience that feeling, there’s one more important Bamberger mantra: “We don’t want to love this ranch to death.” The Selah nonprofit was created 20 years ago to ensure that, long past Bamberger himself, the land can continue to provide guests with a sense of selah.

The word selah is better known now than when Bamberger first encountered it. Most often it’s interpreted as a pause, a breath, a rest. Seeing Bamberger Ranch Preserve in person makes you want to do all those things. But the word selah can also mean forever. The ranch is a place with forever baked into the soil, into the big-tooth maples, into the bats and snowbells and madrones and oryx, into the native grass and the natural water so abundant in this pleasant valley.

“We offer hope in a world that is rapidly changing — that one person, two people, three people, four people, can make a positive difference in the conservation challenges we see today,” Sansom said. “Whether you steward 5,000 acres or 1/5 of an acre, you can make a difference. It all began with a kid from Ohio whose mother inspired in him a love and respect for nature.”

Conservation education is always on the schedule at Selah with public tours.

TASTE

A TASTE of life in the Texas Hill Country. Chef focused, Farm inspired. In every issue of Rock & Vine

Photo by Kimberly Giles

golden oyster

chestnut

pearl oyster

italian oyster

The magic of

MUSHROOMS

By SALLIE LEWIS

ver a kitchen table laid with mugs of hot coffee and sweet glazed pastries, Lisa and Ricky Grant talk of spores and substrates. In many ways, theirs is a language unto itself.

The couple runs an artisan mushroom farm called Enchanted Mushrooms from their Llano residence, where a complex of insulated shipping containers and coolers withhold an ever-growing array of functional and gourmet mushrooms.

Lisa, who grew up in Richland Springs, first met Ricky through mutual friends when they were working at San Saba ISD and Llano ISD, respectively. The couple married in 2018, and it wasn’t long after that Ricky grew interested in growing mushrooms at home. “Even I have a hard time trying to understand why I was compelled to do such a thing,” he said. “I think it was mainly the potential for mushrooms — there is so much room for discovery.”

Growing up on a tobacco farm in northern Kentucky, Ricky was an adventurous child with an early interest in healing. As a young boy, he would rub plants into his cuts and scrapes to help them mend more quickly. “I never had a college degree, in fact, I was a high school dropout,” he said, “but I have always loved to help people and heal people since as long as I can remember.”

Years later, Ricky read an article about the female Chinese running team at the 1993 Olympics whose shattered records led to false accusations of steroid use. In fact, they had taken Cordyceps, a fungus that can help enhance oxygen levels, blood flow, and athletic performance. Soon after, he began ordering functional mushrooms, including Cordyceps from a cultivator in Croatia, and noticed the energy surge himself. “It began with good intentions,” he said. “Just wanting to help as many people as you can, any way you can.”

In 2019, the Grants started growing mushrooms at home, tinkering late into the night as they built their burgeoning business. Fast forward to today, and they’re expanding their facility and harvesting seven different species, with a forecasted 2023 production of 600 to 800 pounds of mushrooms every week.

Cultivating them is an artform of its own, and one they’ve learned through fellow mushroom producers, online resources, and personal trial and error. The couple makes their own substrate from pellets of oak wood and soybean hull that is mixed with water and put into plastic bags before being steamed at high heat. Sterilizing the substrate ensures that any yeast in the air and bacteria elsewhere are eliminated.

After the sterilization process, the spawn, which is the living flesh of the mushroom, is introduced and the bags are sealed and stored in a climate-controlled facility for one to two weeks. During that time, the mushroom tissue or mycelium, which supplies the fruiting body with nutrients, begins to colonize the substrate. After it’s completely colonized, the bags are slashed open, and the exposure to oxygen spurs the mushroom to fruit.

Inside their cool, temperature-controlled facility, mushrooms grow from plastic blocks like otherworldly sea creatures, with quivering gills and colorful caps. Every variety has its own look, smell, texture and flavor. While the Chestnuts have velvety, speckled tops and woodsy aromas, the Lion’s Mane produces plump white clusters with icicle-like teeth. “The Blue Oysters are really versatile, so I recommend those to people that have never cooked with mushrooms before,” said Lisa. “Right now, my favorite is the Black King because you can grill it, cook it in the oven, shred it and make tacos out of it; there’s a lot you can do.”

Currently, their storeroom is abloom with Golden Oysters and Lion’s Mane, Blue Oysters and Chestnuts, Italian Oysters, Black Kings, and Snow Oysters. “Some mushrooms are sensitive to temperature so it can get really expensive and difficult with triple digits in Texas,” Ricky said. Because of this, they rotate their crop seasonally. And while there

are many varietals they have yet to cultivate, you won’t be seeing Truffles, Chanterelles, or Morels anytime soon. “The reason for that is no one knows how to cultivate these in a controlled environment,” he said. “So again, there’s a lot of room for discovery.”

After the mushrooms are harvested, they’re packaged and delivered to restaurants, retail operations, or sold at local farmers markets. Working with chefs is particularly meaningful for Ricky, who has a strong appreciation for food and the foodservice industry. “Some of these chefs, you can tell they are kind of burnt out,” he said. “The first time I bring in a box of mushrooms they’ve never seen before they just light up — it is like a kid in a candy store.”

Recently, the couple decided to make use of their leftover byproduct by putting it through a composting phase. “It is a really simple way to compost that takes off a little footprint,” Ricky said. “We’ve already been working with a few folks — one specifically is Hat & Heart Farm in Fredericksburg — they’ve been utilizing this stuff and seen a fivefold increase in veggies, as well as an increase in depth of flavor and shelf life.”

In addition to compost, the Grants hand craft several wellness products, including mushroom tinctures and powders that are available on their website. Both husband and wife take the Lion’s Mane Tincture every morning before work, swearing by the solution’s slew of health benefits, from reduced inflammation to stabilized blood sugar, boosted immunity, and anxiety relief.

MUSHROOMS MAKE PEOPLE SMILE AND THAT’S THE BEST PART FOR ME. THEY JUST PROMOTE JOY IN SO MANY WAYS.

- Ricky Grant

Grower Lisa Grant is holding a Black Pearl Oysrer mushroom.

Furthermore, studies suggest it contributes to an increase in neurological health, while helping prolong the development of conditions such as Alzheimer’s and Dementia. “I’ve seen Ricky at farmers markets with someone limping or walking hunched over, and he gives them a bottle,’” Lisa said. “Those people typically come back.”

Though the couple has seen an increase in customers who’re curious about medicinal mushrooms, admittedly, there are still stigmas and roadblocks to navigate. “When we first began this journey, there was a lot of criticism, especially in a small town,” Ricky said. “Sometimes you have an idea that folks just don’t understand, and that can be discouraging. But we knew better, we knew there was great potential with this, so we pushed forward.”

Today, they talk openly and enthusiastically about the countless qualities and health benefits of mushrooms, such as their ability to convert UV rays into Vitamin D, for example. “We forget that these guys have been here since the beginning of time and they’re breaking things down and making it available to us,” he said.

At the end of the day, Ricky and his wife are passionate about spreading that magic with others and brightening people’s lives. “Mushrooms make people smile and that’s the best part for me,” he said. “They just promote joy in so many ways.”

enchantedmushrooms.farm

Grower Ricky Grant inspecting one of his many mushrooms.

Photo by Levi Kelly. IG: @levimkelly

Njem Haus is a travel-inspired guesthouse for you and your family. A modern yet cozy retreat for couples and families looking for rest, comfort and fun together.

HAUS

We invite you into our HAUS section, where we will explore our area architects, home styles, and elegant décor.

Tyler Schmitt photographer Project of Healthier Homes

‘Healthier Homes’

BUILDERS DESIGN ATTRACTIVE, NONTOXIC CUSTOM LIVING SPACES

By MEGAN WILLOME

Photos by TYLER SCHMITT

he house where builders Rusty and Jen Stout of JS2 Partners office is a lovely model home. It’s sleek and contemporary — a three-bedroom, two-bath that looks ready to welcome a family. But there is something different about this house: Every detail is healthy. From what you can see (cute couch) to what you can’t see (sealed framing lumber), every decision has been made with health in mind. To show the world how healthier homes can be achieved, the Stouts recently released a book titled “Healthier Homes: a blueprint for creating a toxin-free living environment.” It’s as pretty as a coffee-table book and as practical as a YouTube video.

“A lot of books try to reinvent the wheel,” Rusty said. “The wheel works fine. It rolls. We’re just trying to make it better.”

The wheel is homebuilding, and homebuilding is what Rusty knows best. He’s been a builder for more than 20 years — commercial properties, government contracts, and custom homes. He met Jen when she served as executive director of Hill Country Builders Association in Marble Falls. She had expertise in a field that was new to him: building healthy. Her expertise came from experience. “We have our own canary in the coal mine,” Rusty said.

Jen had suffered from toxic mold exposure while living in a new, chic apartment in Dallas. What began with sudden hair loss in her 20s expanded into further mysterious symptoms until her entire immune system crashed. Her research became his passion, and the two became partners in work and in life. They launched JS2 Partners in 2018 and Healthier Homes in 2021.

Other books about healthy building fall into two general traps. They tend to be either too technical to be of use to average homeowners or too impractical to be of use to average builders. “It’s an approachable book written by people who do this every day,” Rusty said. “This home on the cover is being built right now in Horseshoe Bay.”

The book has a variety of audiences, from people who want to present healthier ideas to their builder, to those fixing up their current home, to families who want JS2 Partners to build the home of their dreams.

“We just finished a beautiful modern farmhouse for a family of five. They don’t have health problems. They just wanted a healthy living environment,” Jen said. “It’s not a focus on sick people but on keeping people well.”

Rusty agreed, “The goal is to build for everyone.”

“Healthier Homes” walks readers through every step of the building process, with bullet-pointed lists and pull-out boxes that focus on specific issues. For those who discover mold in their existing home, chapter 20 outlines how to remove toxicity safely and how to find detox help.

Homeowners will find lots and lots of suggestions for how to make every purchase and every repair count toward an even healthier home. Need to replace your windows? Here’s what to know about air quality. Redoing your kitchen? Here’s how to think about clean water. There’s even a section about how to reduce electrosmog from the digital world that makes working from home possible.

The Stouts say one of the most effective ways to make a home healthier is to use paint with zero VOCs, volatile organic compounds. And on their website, healthierhomes.com, they offer just such a paint — Healthier Paint — along with primers, finishers, and an all-purpose cleaner and degreaser. Furniture, lighting, and decorative elements are also available for purchase.

Jen says it doesn’t do a lot of good to build a healthy home and then furnish it with items full of flame retardants, formaldehyde, particle board, and tar. Those materials may be found in upholstered furniture, in mattresses, in rugs, even on doorknobs, and they can “off-gas,” or emit harmful airborne chemical fumes, for years or even decades.

“Chemicals enable mass-production. Decorators don’t look

into that kind of thing. We read up on all the materials. We use a lot of handmade items. It makes it more unique than just finding something on a shelf,” Jen said. “I’m big on how things look.”

Rusty wants clients to notice JS2’s attention to detail and quality of construction.

“It’s so important to us to prove that a home can still be beautiful and nice and be healthy too,” he said. “It doesn’t look odd. It’s a normal-looking home, but it’s healthy.”

The office-home has a modern look, which many clients prefer.

“It seems to appeal to people who want a healthy home because of the clean lines,” Jen said.

Since the pandemic required people to spend more time at home, the Stouts have noticed that while people still want their living space to look good enough for HGTV, they also want it to feel safe. For some, that may mean choosing green materials, but the Stouts say green building and healthy building — while compatible — aren’t always equivalent.

“We’re not against green. Healthy goes beyond green,” Rusty said.

Jen explained, “Green is about the environment, the outdoor environment. Healthy is about the people who live inside the house. The house is the largest investment of anyone’s lifetime. It’s important for it to be something that will last and be healthy and safe for the family to grow into.”

“Healthier Homes” lays out the distinction:

“Many recycled or repurposed materials have been fumigated or contain pesticide and petroleum residues. Many recycled plastic products will forever smell like fragranced laundry detergent. While we fully support sustainability and eco-conscious efforts, our number one priority is occupant health.” [p. 1]

Ultimately the goal of the book is to provide information for people who want what the Stouts call “beautiful nontoxic living.” It’s not only what more homebuyers want, but it’s also more builders want too. “How many of our builder friends have texted us and said they bought the book and they want an autograph!” Rusty said. “This book is not meant to be a scare tactic or to make people afraid. It’s from a positive standpoint.”

Jen added, “It’s nice to go to work every day and do something that helps the world.”

The book is available from Amazon.com, Barnes & Noble and other select book retailers.

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Settlers Crossing features seven charming historic guest houses spread over 35 beautiful Texas hill country acres just minutes from downtown Fredericksburg, TX.

Photo by Theresa Featherston

Chateau Serendipity

MAKERS

The Texas Hill Country is filled with a vibrant DIY subculture that shows its creativity and reflects a rich tradition. All of them help define this area as a unique “Makers” region. We introduce you to our new makers.

Photo by Ava Snoozy

ON THE SCENT

WITH MARCUS AND LEANNE HOLLEY OF SAN SABA SOAP COMPANY & SAN SABA ALCHEMIC

By SALLIE LEWIS

an Saba Soap Company in downtown Fredericksburg perks the senses with crystal geodes that sparkle near sunlit windows, bowls of bundled sage, and glass bottles filled with liquid gold.

Marcus and Leanne Holley are the creative couple behind San Saba Soap Company, Texas’ premier pecan oil fragrance, bath, and skincare brand. Growing up near San Saba, the duo possessed an early appreciation for the city known as “The Pecan Capital of the World.” “My husband and I are pecan lovers, and we have access to the best quality pecans in the world,” says Leanne. “Being fifth- and sixthgeneration Texans, that alone was enough to investigate their potential.”

What they ultimately found through that investigative process was illuminating and inspiring. “Pecans are exquisite,” Leanne said. “The oil is very fine and noncomedogenic which means it doesn’t leave anything behind to clog your pores.” Furthermore, she adds, it has

a stable and long-lasting shelf life, is rich in fatty acids, and contains the highest antioxidants of all tree nuts, resulting in an oil that leaves the skin soft but never greasy.

In 2015, the Holley’s started their business with the dream of introducing the world’s first pecan oil bath, skincare, and fragrance brand. They opened their first retail location in the original post office in downtown San Saba, later moving their operations to Fredericksburg in 2020, after the onslaught of the pandemic. Just one block off Main Street and the central Marktplatz, they purchased the Van der Stucken-Wilke house, a historic 1891 home nicknamed the “Grande Dame” of Fredericksburg for its double balconies, exterior staircase, and gingerbread trimmings that look like fine lace.

Today, the couple sells everything from bar soaps, sugar scrubs, and bath salts to specialty items like pecan face cream, rose milk toner, and pecan cooking oils, which provide the same great benefits when taken internally.

Photos by AVA SNOOZY

OUR INTENTION BEHIND EVERY PRODUCT IS TO ENCOURAGE YOUR BODY’S NATURAL OIL PRODUCTION, NOT BE A SUBSTITUTE FOR IT. SO MANY PRODUCTS INHIBIT YOUR NATURAL OILS, SO YOUR BODY BECOMES DEPENDENT ON THAT PRODUCT WHICH ISN’T HEALTHY OR EFFICIENT.

- Leanne Holley

Regardless of the product, the Holleys are committed to slow, small batch, made-in-Texas luxury, where everything is created fresh and free of any preservatives, sulphates, parabens, phthalates, and dyes. “Our intention behind every product is to encourage your body’s natural oil production, not be a substitute for it,” she explains. “So many products inhibit your natural oils, so your body becomes dependent on that product which isn’t healthy or efficient.”

In addition to their bath and skincare selection, the couple also crafts uniquely scented colognes, perfumes, and body oils using a blend of fragrant botanicals and cold-pressed pecan oils. Achieving a balance of woody notes, exotic citrus, fruits, and fine florals requires an old-world sensibility that comes natural to Marcus, who was previously a commercial wine maker before starting his family business. His acute nose and refined talent have proven fruitful in the launch of their newest venture, San Saba Alchemic, a premier private parfumier of colognes and perfumes using soughtafter oils such as Noir de Chavannes, Damiana Cypress, and Tartarian Lily, to name a few.

Due to its explosive popularity, the couple is devoting much of their attention today on growing the San Saba Alchemic line and creating custom bespoke fragrances for private clientele, boutique hotels, and award-winning resorts, including The Commodore Perry Estate, Auberge Resorts Collection in Austin and La Cantera Resort & Spa in San Antonio, not to mention celebrity designers such as Ken Fulk in San Francisco. “The entire process of crafting high end fragrance is very rewarding because scent memories can last a lifetime,” Leanne said. “Every detail of the project is crucial.”

Looking back, many of the Holley’s most personal scent memories were formed in Brazil. Marcus, who is half-Brazilian, and Leanne spent the early days of their relationship there on his family’s estate, walking amongst the verdant gardens. Little did they know then that their time there together, immersed in the beauty of the botanical world, with its trees, florals, fruits, and cacti, would influence their professional lives years later.

Back in the showroom at 102 W. Austin St., visitors flock inside every Friday, Saturday, and Sunday when the doors open to the public. Every weekend, patrons come to scoop up the newest batch of fresh-made goods, like the brand’s best-selling Tobacco Bloom soap, with its kaolin rose clay and calendula oil that reduces inflammation and improves elasticity.

“We wanted to create a small sanctuary where our customers could have a little respite,” Leanne affirms of the space. Mixed among the products are books on world religions along with rosaries and paintings, a subtle homage to the company’s namesake, the Cappadocian Greek monk and priest, Saint Sabas. Inside, the ambiance is eclectic and calming, with a spiritual aspect that puts visitors at ease. “Almost everything in the space is a piece from our collection or a family heirloom,” she says.

Whether they are running their fast-growing business or raising their five children, the Holleys remain humbled by the life they are leading and the community that has embraced them here in their new Hill Country home. “Texas is a friendly state, but Fredericksburg is indescribably special,” shares Leanne. “Living and working in the ‘Grande Dame’ is a daily reminder that working hard, staying grateful, and prioritizing your family first truly makes every day a gift.”

Visit San Saba Soap Company at 102 W. Austin St., Fredericksburg, Texas 78624 on Fridays and Saturdays from 10:30 to 5:30, Sunday from 11 to 3, or shop online at sansabasoap.com

THIS AIN’T JUST WINE COUNTRY

HOME OF THE FIRST LEGAL BOURBON DISTILLERY IN TEXAS AND 4-TIME US MICRO WHISKEY OF THE YEAR

Garrison Brothers Distillery in the Texas Hill Country is dedicated to true Southern hospitality. When you’re here, you’ll feel the warmth of our Texas spirit, alongside the aroma of our sweet mash and the soothing hum of our copper pot-stills making more bourbon. Distillery tours take place at 10, noon, 2 and 4. But you don’t have to take a tour to taste our bourbon. We serve our bourbon flights Tuesday through Saturday from 10 to 5. You can make your distillery tour reservation here:

GARRISONBROS.COM/TOUR

©️2022 Garrison Brothers Distillery. Garrison Brothers is a registered trademark of Lone Star Distillery LLC. Garrison Brothers Texas Straight Bourbon Whiskey. 47% Alc./Vol. (94 Proof). Cooked, distilled, barreled, and bottled by Garrison Brothers Distillery, Hye, Texas 78635.

hen Amy Beicker and her family moved to Greenville, South Carolina, a neighbor gave her a book called “Mice on Main” and encouraged her to take the kids for a scavenger hunt. She remembers standing in front of a building when a man said, “You lookin’ for Millie?” She nodded, and he said, “Look up.”

Looking for the mice was a fun introduction to their new town. So when the Beickers moved to Fredericksburg, she saw potential for a historical scavenger hunt.

“I thought, ‘Wow, this is a really charming Main Street, but there’s not a lot for kids to do.’ Then I fell in love with the history of the town. Our story’s so good: friendship and respect and trust and hard work. I hope history stays on Main Street and kids stay on Main Street. And I had an idea for how to make it happen,” she said. “Not realizing the work it would take.”

The resulting picture book, “Main Street Mockingbirds,” tells the history of Fredericksburg through nine charming birds.

“I didn’t want the names to be too Indian or too German,” Beicker said. “Scout, for the peace treaty. Marriette — I always knew she was Marriette, someone who sings.”

And then there’s shifty-eyed Ace, the gambler, at the former White Elephant Saloon.

A multi-generational scavenger hunt:

“MAIN STREET MOCKINGBIRDS”

By MEGAN WILLOME Illustrations by DIANA SCHWEDE

Sculptor John Bennett brought the mockingbirds to life — off the page and into hiding places at Main Street’s iconic buildings.

“We formed a nonprofit, Gillespie County Children’s Foundation. Our goal is to get kids interested in history on Main Street, then to provide a multigenerational learning experience,” Beicker said. “A little girl ran up to me at the farmers market and said, ‘I found Fiddle!’ and then ran off.”

The original idea was to do a Hansel and Gretel theme, with wildflower seeds as the clues, but that idea had artistic limitations.

“When it came to sculptures, that would mean flowers, and we’d be limited in where we could put them because they would have to be on the ground. Also an inanimate object is not as relatable to kids,” Beicker said. “Then we settled on the state bird of Texas. I like to say we started with the bluebonnet and ended with the mockingbird.”

The book is a collaborative effort, not only between author and artists, but also with the community. Fredericksburg City Council gave a grant to the project as part of the city’s 175th celebration. Historical information was provided by the Pioneer Museum.

“There was so much I had to leave out. When I take people on the walking tour I get to fill in some of those details,” Beicker said. “We talk about how a building got robbed. It was a shoot-out, and they took $200!”

The illustrator, Diana Godwin Schwede, is Beicker’s mom. The first bird Schwede drew was Buck, for the bank.

“More than anything I wanted it colorful because my grandkids respond to colorful things,” Schwede said.

She found a way to incorporate the bluebonnet in her drawings of the parent birds, Willow and Silver Wing.

“I wanted to show how the parents transitioned. She goes from a willow on her head to a bonnet (of course it’s a blue bonnet), and he goes from a bear claw necklace to an old hat. And he grew a moustache, like an old German farmer,” Schwede said.

Why a bear claw? Because bears once roamed the Texas Hill Country. That’s one of the historical details not mentioned in the story but found in the illustrations.

Ranger, at the Admiral Nimitz Gallery, ties together Nimitz

book, my Ranger’s more stoic-looking, but John Bennett pulled that wing out as if he’s barking out commands,” Schwede said. “I love the extra movement he brought to my little birds.”

As a physician’s assistant and dietician, a self-described “math and science person,” Beicker was new to the study of history and art.

“It gave me insight into this artistic world that I hadn’t been a part of — the care and intent that goes into creating,” she said. “John [Bennett], he’s got a toothpick working on a hole in a beak. Every detail on those birds! I’m thinking, ‘No one’s gonna see that!’”

I THOUGHT, ‘WOW, THIS IS A REALLY CHARMING MAIN STREET, BUT THERE’S NOT A LOT FOR KIDS TO DO.’ THEN I FELL IN LOVE WITH THE HISTORY OF THE TOWN.

- Amy Beicker

Author Amy Beicker and artist John Bennett install one of the mockingbird sculptures. — File photo by Brooke Nevins

“Well, I do,” Bennett said. “We don’t know, down the road, they may be in a museum and seen up close. That’s why you need toothpicks for tools.”

John Bennett was designated Texas State Artist in 2010. He used Schwede’s drawings to first build with clay, then send the results to the foundry, where molds were made of the nine mockingbirds, which were cast and bronzed.

“My part was easy because I could reference the pictures that were already done. The costumes, the characters — each one has a persona of their own,” Bennett said. “Like the nurse bird, Albertina, with the hat and cape and the thermometer.”

When he mounted Albertina at Der Küchen Laden, the old Keidel Hospital, he was connecting personal history to building history. Dr. Wilhelm Keidel’s wife, Albertina, who died in childbirth, is now represented with a nurse mockingbird.

“It’s all first-hand accounts from every location, not just out of a book,” Bennett said. “People got emotional, sharing the history. People are connected to these buildings.”

The first time he got to see young people react to these small works of art was when he and Beicker presented the sculptures to pre-kindergarteners and kindergarteners.

“They were enamored with the birds. They wanted to know, ‘Can we go see them now?’ No, they’re right here,” he said. “They were rarin’ to go!”

In addition to sculpting the birds, Bennett had to install them, which was a feat of creativity.

“I had to climb on a roof at the White Elephant. I was hanging out over the edge,” he said. “You can’t get a book from Walmart on how to install mockingbirds.”

Beicker’s only regret is that she limited the book to Main Street. Venturing one block away would have opened up other possibilities.

“The old jail — I wish we could’ve had a jail bird,” she said.

“Main Street Mockingbirds” is available at the Pioneer Museum, the National Museum of the Pacific War, and Gallery 330, which represents John Bennett. His signed copies include this inscription: “Matthew 6:26, Look at the birds…”

Cocktails

ESPRESSO MARTINI by Salvation

2 oz vodka

2 oz espresso

1/4 oz turbinado sugar syrup

3 dash fee brothers Aztec

chocolate bitters

Mixologists:

The 3 kings

Tyler Jordan

Sean Le Master

David Muertter

Photos by KIMBERLY GILES

POMEGRANATE MARTINI

By Dietz

Mixologist: Dietz Fisher

½ oz Dietz Distillery Pomegranate

Grapefuit Cocktail Mix

1 oz Dietz Distillery Five Judges Gin

½ oz POM Pomegranate Juice

½ lemon juice

Pomegranate seed

Rosemary

Fill the shaker with ice and pour all ingredients in. Cover and shake vigorously until frost develops on the side of the shaker. Place a few pomegranate seeds in a martini glass. Strain and pour the cocktail into a glass and garnish with rosemary.

SPICED PEAR SIDE CAR

By Granite House

Mixologist: Bobby Keen-Hammond

1 ½ oz brandy

½ oz St. George spiced pear liqueur

½ oz Cointreau

1 oz lime & lemon juice

¼ oz simple sugar

Combine all ingredients in shaker with ice. Shake. Strain and pour into a sugar rimmed coupe glass. Finish with lemon twist.

WINTERY- POLITAN

by

Hill & Vine

Mixologist: Denton Jemeyson

2 oz Dripping Springs vodka

1 oz cranberry juice

½ oz squeezed lime

½ oz Brovo Douglas fir liqueur

Garnished with a twist of rosemary sprigs and cranberry

EUROPEAN BREWS IN THE HEART OF TOWN

ACOPON BREWING/BARBER SHOP TAG TEAM IN DRIPPING SPRINGS

By LEE NICHOLS

rive across the Hill Country, and it’s hard to miss the German-American heritage. Several communities bank heavily upon it, particularly Fredericksburg and New Braunfels. That extends to beer culture too.

But on Mercer Street in the heart of Dripping Springs, there’s a beer oasis with a different European feel. Take a few sips of the drafts at Acopon Brewing, and what you’ll get is very British. No, no one there speaks with a British accent, but the beer does. It’s the culmination of a vision borne by trips across the pond by owners David Niemeyer and John McIntosh.

“My business partner and I both spent time in the UK and we really fell in love with the pub culture there and cask beer in particular,” says Niemeyer, who is also head brewer. “Just spending time there around the UK and Ireland and Scotland and drinking cask beer in those pubs, and the community center feel of the pub itself.”

Those visits set in motion two visions for the pair. One, to bring that pub culture back home. Two, to bring back the beer styles unique to the British Isles and Ireland.

The culture came first. In the 2000s, the craft beer revolution was still developing and generally hadn’t made it out of America’s big cities. Frustrated at having to drive into Austin for a bar that specialized in quality brews, they bought a cool old building at 207 W. Mercer that had served many functions, including some time as a barber shop. And thus, The Barbershop Craft Beer and Wine Bar was born.

“We opened the Barbershop 12 years ago and the idea was to make it a community place where people could meet friends or make new friends.”

Mission accomplished, as Barbershop quickly developed a reputation as a great place to hang out and lift a pint of craft beer, especially Texas craft.

But they didn’t want to just sell beer, they wanted to make it.

“We did some brewing on a small scale there, but our plans were always to find another space for a brewery, whether building out back or someplace else.”

Someplace else ended up being just two doors down.

“Two or three years after the Barbershop opened, we acquired this building and opened the Mercantile, a wine bar that had tapas,” Niemeyer says, sitting in Acopon’s tap room. “We did that for a few years and realized we really wanted a brewery space and we had this building, so we said, ‘Why don’t we turn this into our brewery instead of putting it somewhere else?’ We opened [Acopon] here five and half years ago.”

They also wanted more than a craft brewery. They wanted something unique, both in feel and the style of beers, not just cranking out the same stuff as other American breweries.

American craft brewers tend to not be subtle, often pushing to see how far they can go with bold flavors — occasionally going a little too far. Niemeyer and McIntosh wanted the more easy-drinking, yet still flavorful, beers they had across the Atlantic.

“English beers were the foundation of American craft,” Niemeyer says. “It used to be that every homebrewer started off brewing English ales. Now, [U.S. brewers] Americanized them, made them hoppier and bigger, but that was the origin. That was where everyone learned to brew.”

And that’s where Niemeyer started too, but he hewed to the British origins — especially the use of cask brewing.

For the uninitiated, cask brewing involves fermenting the beer in a cask, allowing the carbonation to happen naturally. It’s the way beer was brewed for centuries before the advent of technology to force carbon dioxide into the beer mechanically.

It’s far more common in Britain. If you’ve hit a pub over there, you may recall having a beer that was pumped into the glass with something called an engine, rather than simply poured out of a tap. The carbonation was less intense, and it was served at a slightly warmer temperature than over here.

You’ll sometimes find cask in big city beer bars, but not regularly, and even more rarely in the Hill Country. It gave Acopon a niche, albeit one that may be unfamiliar to most.

“Our customers fall into two categories: locals and tourists. The beer tourists generally know what cask beer is. For people that don’t, we educate them about it.

“It’s not so fizzy. All the carbonation [of regular beers] kind of fills you up. The mouthfeel [of cask] is softer and allows more flavor to come through,” Neimeyer says.

“People have learned that drinking the beer a little warmer,

you get more flavor. The temperature is cellar temperature. People think it’s room temperature, but it’s cooler than that.

“It’s been well received. We have three engines now, and the demand has been so strong we’re adding a fourth. Every cask lasts only two or three days.”

A big part of the appeal for Niemeyer is that the styles tend to be lower in alcohol than American craft. Acopon’s Homonculus is a style called mild and clocks in at a mere 3.5% alcohol by volume (ABV). And Gaspipes is a style called bitter (it’s not really bitter, it’s just called that because it has a little more hops than mild) and is only 3.9%.

“Low ABV also goes toward being community focused,” Niemeyer says. “It’s about hanging out for a while and socializing, not coming in and just slamming a couple of beers. I want people to have multiple beers. Those English styles lend themselves to that. It’s full-flavored beer, but you can drink three or four of them and make conversation.”

Acopon also has another niche: It’s in town.

The Hill Country has become famous for a particular style of brewery: Out in the countryside, rolling hills sprawling across a large plot of land, picnic tables under shady live oaks, and often a playscape for the kids.

But what if you don’t want to head out into the countryside? That involves a lot of time and effort, including getting

Left to right, John McIntosh (co-owner) Dave Niemeyer(co-owner) Tommy Niemeyer (assistant Brewer)

someone to volunteer as the designated driver. Sometimes, you’d rather just stroll out the door and take an easy walk a few blocks down the street to the town pub for a pint.

“We’re not a ‘bring your kids and let them run around’ kind of place,” Niemeyer continues. “Those places are great, but we’re not that.”

But Acopon is a great place for adults to gather and have adult beverages.

“Historically, every town in Europe had their own little brewery and that was the only place you could get that particular beer,” he said. “We’re following that model.”

ACOPON BREWING CO

211 W. Mercer St., Dripping Springs, TX 78620

acoponbrewing.com

Open 7 days a week. Brunch on Saturday and Sundays

ON THE ROAD AGAIN

SHERAH MILLS + WINTER 2023 WINE DOGS: ANNIE AND TANNIN MILLS

By SALLIE LEWIS Photos by SHERAH MILLS

n a golden Sunday in Stonewall, a veil of morning light shimmered over the grapevines at Rustic Spur Vineyards. The estate is home for Jim and Ranae Mills, along with their daughter, Sherah Mills, who is the Vineyard and Winery Project Manager at Kerrville Hills Winery.

Most days, you can find Sherah installing and managing vineyards at her clients’ far-flung properties, which are located everywhere from Kerrville to Menard, Harper and Sonora. “I spend more time in the truck than I do in the office,” she explains. Luckily, she always has canine companions at the ready, thanks to her seven and fourteen year old Border Collies named Tannin and Annie.

Growing up in Bastrop with horses, cattle, and sheep, the Mills family was drawn to Border Collies for their herding heritage. “I showed lambs in FFA in high school, so I originally bought Annie to be an exercise dog,” she says. Ultimately, she was better suited as a family pet, following Sherah to college, and to every place since.

At fourteen, Annie doesn’t get around much anymore, due largely to a 2019 accident that dislocated her hip. Even still, however, she continues to have her place at home amongst the hens, two roosters named Hank and Hei Hei, and the family cats, Muscat and Madeira.

In May, Sherah said goodbye to her beloved ten year old Border Collie, Pirate, who passed away from a gastrointestinal illness. “My big thing is I always want to be there with them because they give so much of themselves to us,” she shares of her dogs. “Bringing them comfort in those last moments, that is all I ever want to do.”

Like Pirate once did, the Mills’ lovable Border Collie, Tannin, continues to comfort the family with his warm disposition, a trait he’s had since his earliest days as a rescue off the streets of San Antonio. “I call him our Velcro dog because he just wants to lean on you,” she says. “If I said the night before, do you want to go to W-O-R-K, the next morning he would be at my truck ready to go … Occasionally he’ll get up in the tractor with me or on the forklift!”

Though both Annie and Tannin exhibit the breed’s trademark intelligence, their personalities couldn’t be more different. Where Tannin sleeps in the bed and thrives off of cuddles and attention, Annie is sassy, aloof, and sometimes bull-headed. “It’s that red hair,” jokes Sherah. “She has gotten a little darker with some gray hairs around the face, but when she was a puppy, she was bright red.”

These days, Tannin still has his playful, youthful energy, which earned him the nickname, ‘Kramer.’ “Kramer’s famous scene in Seinfeld is sliding in the door, and that is Tannin,” Sherah quips. “If he knows you are opening the front door, he will come running up the stairs and he can’t stop.”

Meanwhile, his older sister goes by Granny Annie, a fitting moniker for the family matriarch that’s always keeping watch. In her older age, she has even taken to grooming Tannin on special occasions in a gesture of love and protectiveness. “Now that she’s older, in the evenings, she always wants to go outside after she’s done eating, and I’ll look at Tannin like, you need to go outside and help, so he’ll wait and look out for her,” she says. “I know some people babytalk their dogs, but I have never done that. We are one-on-one.”

That intimate bond is particularly comforting for Sherah, whose work in the field can be demanding and often solitary in nature. “The drawback of being in the vineyard is there are times when you’re out there eight, ten, twelve hours by yourself, and that can get to you mentally, so there is a companionship aspect to it.”

Company aside, Tannin’s playful nature also delivers a healthy dose of comedic relief throughout the workday. “I know he’s having a good time,” she says of watching him chase butterflies and wild rabbits. “As long as the dogs are happy, I don’t really care about anything else.”

Tannin: 7 year old male

Annie: 14 year old female, rescue

Walk-In Closets?

Wraparound porch?

RESERVATIONS

FERRIS AND FLETCH WINE CO.

A TEXAS-SIZED DREAM

By LORELEI HELMKE

Photos by KIMBERLY GILES

reams really can come true. One just has to work for it.

Rarig Ross certainly has. He began his wine career in 2009 in, I must admit, a winery I have a particular affection for, Gainey Family Vineyards. It was the very first winery I ever visited.

Rarig honed his skills in the Santa Barbara, California area, eventually opening his own custom crush business. He makes wines for a lot of people but saves the best for his own label.

His position in the industry gives him the ability to obtain small lots from the most sought-after vineyards, kind of the best kept secret wines.

He starts with awesome fruit and turns it into simply beautiful wines. Today his offerings are all from California, but he is working on juice from Texas.

Not surprisingly, he fell in love with Fredericksburg in 2020 while visiting family and clients in Texas. He, his wife and their two boys, Ferris and Fletch, are living their Texas dream.

You can find his wines and taste the Texas-sized dream at the Ferris and Fletch tasting room located at 406 E. Main in Fredericksburg.

2020 ROUSSANNE

Hooper Valley Vineyard

Kingsland

Medium straw hues in the glass with a bouquet of lemony orange blossom, Granny Smith apple and a hint of apricot. A crisp finish on the end begs for chilled shrimp and lobster.

2021 FIANO

Pepperjack Vineyard

Texas High Plains

Fiano is a white varietal with Italian origins. This Texas-grown wine is spectacular with aromas of white peach, pineapple, lemon grass and white rose petals. Hints of slate keep it crisp and dry with mouthwatering acidity on the lingering finish.

Serve this one with ceviche, redfish or goat cheese.

2021 AURORA ROSE

La Pradera – Reddy Vineyard

Texas High Plains

One of three rosés offered in an all-rosé tasting, beautiful pink salmon color graces the glass. Whiffs of red rose petals, strawberries, watermelon, Rainer cherry envelope the senses while red plum aromas hover on top.

A perfect wine to have with lunch. Great with a watermelon, arugula, feta salad or Chevre cheese.

2019 GRENACHE

Desert Willow Vineyards

Texas

This medium, garnet-hued chillable red offers up a heady fragrance of violets, red cherry, ripe cranberry and strawberries. Notes of tobacco leaf bolster the complexity.

Balanced acidity and a light tannin structure complement the clean finish. A perfect Texas red as it can be served chilled in our Texas heat.

Pair with balsamic grilled chicken or bacon wrapped pork roast.

2018 CABERNET SAUVIGNON

Newsome Vineyard

Texas High Plains

Thirty-three percent aged in new American oak for 32 months. A bold red on ruby hues that delivers dark cherry and black plum fruits with interlaced touches of tobacco spice, licorice cloves, soft leather and ripe black olive. An almond nuttiness rounds out the nose. Well integrated tannin structure and on point acidity linger on the long finish.

Need I say it? A perfect companion to grilled ribeye steaks and Stilton cheese wedge salad.

2019 MONTEPULCIANO

Reddy Vineyards

Texas High Plains

An ambrosia of strawberry jam, ripe cherry, brambleberry pie and violets engulf the nose. A background note of sweet Tuscan melon adds a little spark. Satin tannins and graceful acidity show on the long, long finish. Lovely accompaniment to prosciutto wrapped melon and steak Florentine.

2018 TANNAT

Newsome Vineyard

Texas High Plains

Gorgeous inky ruby color, sumptuous fragrance of ripe cherries mingled with mission figs, blackberry preserves, and black current with a dusting of cocoa. This delectable wine offers a soft mouthfeel, and silky tannins on the extended finish. A delicious match for prime rib with rosemary of asada.

WELCOME TO YOUR HOME IN THE TEXAS HILL

COUNTRY.

WELCOME TO YOUR HOME IN THE TEXAS HILL

COUNTRY.

Discover our family-owned, boutique wine resort in a rustic-meets-upscale oasis in the heart of the Texas Hill Country. Stay in our spacious villas with luxury amenities.

Discover our family-owned, boutique wine resort in a rustic-meets-upscale oasis in the heart of the Texas Hill Country. Stay in our spacious villas with luxury amenities.

Pamper yourself in The Spa. Whether you’re visiting for a day or a much needed get away, Carter Creek Winery Resort & Spa is the perfect escape.

Pamper yourself in The Spa. Whether you’re visiting for a day or a much needed get away, Carter Creek Winery Resort & Spa is the perfect escape.

WINE, DINE & BREW

WINE, DINE & BREW

Equal parts rustic and refined, Old 290 Brewery combines Hill Country craft beer with hearty, Texas-inspired cuisine featuring locally-sourced ingredients Enjoy awardwinning wines inspired by a founding family of Texas Wine Country. In true Lone Star State style, enjoy live entertainment every Friday and Saturday night, and BBQ from JC Smokehouse.

Equal parts rustic and refined, Old 290 Brewery combines Hill Country craft beer with hearty, Texas-inspired cuisine featuring locally-sourced ingredients Enjoy awardwinning wines inspired by a founding family of Texas Wine Country. In true Lone Star State style, enjoy live entertainment every Friday and Saturday night, and BBQ from JC Smokehouse.

ROCK & VINE FALL LAUNCH PARTY

By KEN ESTEN COOKE

Photos by AVA SNOOZY

Ken Esten Cooke and Dixie Cope

David and Karen Neeley

Melissa Humphries and John Hever

Ashley Odom

Bobby and Melissa Humphries

Meredith and Ray Hadaway

Andre Boada and Rarig Ross of Ferris & Fletch

ock & Vine held its fall issue party and couldn’t have asked for a nicer night. The event was held at one of our favorite new places, Six Twists, a sparkling wine and champagne bar where education about the bubbly comes with the popped corks. Guests enjoyed champagnes and wines on the beautiful patio of the complex at Main & Elk in Fredericksburg, which is currently being transformed with an extensive remodel.

Attendees also helped raise funds for the Hill Country Community Needs Council, with proceeds from each glass going toward medical, counseling and financial help for

this area’s needy families. Learn more about this terrific organization at needscouncil.org. They will soon construct a child care facility for infants, which is sorely needed in our market, so your donations are welcomed.

Six Twists owners Bobby and Melissa Humphries and partner Andre Boada were the perfect hosts and the crowd visited into the night. Ashley Odom of Feast & Merriment wowed us with her culinary delights and Phil Giglio or Orobianco Italian Creamery also pitched in. (Rumor has it he’ll soon have his third Hill Country location as a neighbor to Six Twists.)

Brooke Rogan, Lynn Blackwell and Monica Greene

Robin Barnes and Misty Gamble

Dylan Ricker and Elle Fischer

Kim and Greg Richards

Scott and Riley Kinsworthy

Julianne King, Joe Gonzalez and Fina La Cambra

Krystal Patel of Meier Stone

Vineyards

Gilbert Gonzales and Mike Davis

WINERIES

1. 12 Fires Winery 100 Durango • Johnson City

2 . 290 Wine Castle 101 Durango • Johnson City

3. A b Astris 320 Klein Rd • Stonewall

4. A dega Vinho 972 S County Rd. 1623 • Stonewall

5. A lexander Vineyards 6360 Goehmann Lane Fredericksburg

6 A ndreucci Wines 308 E. Main St. Fredericksburg

7. A rch Ray Winery 312 Schmidtzinsky Rd • Fredericksburg

8. A iris’ Ele Winery 11290 E US Hwy 290 • Fredericksburg

9. A rrowhead Creek Vineyard 13502 E., US Hwy. 290 • Stonewall

1 0. A ugusta Vin 140 Augusta Vin Ln • Fredericksburg

1 1. B aron’s Creek Vineyard

2 locations 5865 E. US Hwy. 290 • Fredericksburg 706 S. Austin Ave, Suite 201 • Ge orgetown

12. Be cker Vineyards

2 Locations 307 E. Main St. 464 Becker Farms Rd. • Fredericksburg

13. Be lla Vista Ranch 3101 Mount Sharp Rd. • Wimberley

14. Ben ding Branch Winery

2 locations

142 Lindner Branch Trail • Comfort Branch on High Tasting Room 704 High St. • Comfort

1 5. B ingham Family Vineyards 3915 E. US Hwy. 290 • Fredericksburg

1 6. B lue Lotus Winery

2 locations 8500 W Hwy 290 • Hye 5151 FM 20 • Seguin

17. C alais Winery 8115 W. US Hwy. 290 • Hye

1 8. C arter Creek Resort & Winery 4064 W US Hwy. 290 • Johnson City

1 9. C.L. Butaud Wines 12345 Pauls Valley Rd Dripping Springs

20. Chisholm Trail Winery 2367 Usener Rd. • Fredericksburg

21. Cicada Cellars 14746 E. US Hwy. 290 • Stonewall

22. C ompass Rose Cellars Inc.

1197 Hye Albert Rd. • Hye

2 3. C oordinates Vineyards 417 E Main St. • Fredericksburg

24. C ovington Hill Country Wine 8262 W US HWY 290 • Hye

2 5. Cross Mountain Vineyards 308 E. Main St. • Fredericksburg

26. Crowson Winery 102 N. Ave G • Johnson City

2 7. Dancing Bee Winery (Off Map) 8060 W. US Hwy. 190 • Rogers

2 8. Das Peach Haus 1406 South Hwy.87 • Fredericksburg

2 9. D riftwood Estate Winery

4001 Elder Hill Rd. • Driftwood

30. D ry Comal Creek Vineyards 1741 Herbelin Rd. • New Braunfels

3 1. D uchman Family Winery 13308 FM 150 W. • Driftwood

32. Fall Creek Vineyards

2 Locations 18059-A FM 1826 • Driftwood 1820 County Rd. 222 • Tow

3 3. Farmhouse Vineyards 402 E. Main St • Johnson City

3 4. Fat Ass Winery Tasting Room 153 E. Main St. • Fredericksburg

35. Fat Ass Ranch Winery 51 Elgin Behrends Rd. • Fredericksburg

36. Fawncrest Vineyard & Winery 1370 Westside Circle • Canyon Lake

3 7. Ferris & Fletch Winery 409 E Main St • Fredericksburg

3 8. Fiesta Winery - 4 locations 18727 FM 580 • Lometa 147A E. Main St. • Fredericksburg 6260 US Hwy. 290 • Fredericksburg 309 Main Street #9 • Marble Falls

3 9. Flat Creek Estate 24912 Singleton Bend East Rd. Marble Falls

4 0. Fly Gap Winery (Off Map) 2851 Hickory Grove Rd. • Mason

41. Foyt Winery & Museum 38 Jenschke Ln. • Fredericksburg

42. Fredericksburg Winery 247 W. Main St. • Fredericksburg

4 3. French Connection 1197 Hye Albert Rd. • Hye

4 4. Ge orgetown Winery 715 Main St. • Georgetown

4 5. G rape Creek Vineyards 10587 E. US Hwy. 290 • Fredericksburg

4 6. G rape Creek Tasting Room 223 E. Main St. • Fredericksburg

47. G rape Creek Tasting Room 101 W. 7th St • Round Rock

4 8. G rapetown Vineyards 8142 Old San Antonio Rd Fredericksburg

49. G raveyards Vineyards Texas 5258 Bell Springs Rd • Dripping Springs

5 0. H amilton Pool Vineyards & Farm 25711 Hamilton Pool Rd. Dripping Springs

51. Hawk’s Shadow Estate Vineyard

7500 McGregor Ln. • Dripping Springs

52. Heath Sparkling Wines

10591 US Hwy. 290 • Fredericksburg

53. H ilmy Cellars

12346 E. US Hwy. 290 • Fredericksburg

5 4. H ill Country Wineworks 16 US Hwy 87 • Comfort

55. Horn Winery & Tasting Room 9953 E. US Hwy. 290 • Hye

5 6. H ye Meadow Winery 9953 US Hwy. 290 • Hye

57. I nwood Estates Winery 10303 E. US Hwy. 290 • Fredericksburg

5 8. Kalasi Cellars 414 Goehmann Ln • Fredericksburg

59. Kerrville Hills Winery 3600 Fredericksburg Rd. • Kerrville

6 0. Kuhlman Cellars 18421 E. US Hwy. 290 • Stonewall

61 L a Cruz de Comal Wines 7405 FM 2722 • Canyon Lake

62. Lewis Wines 3209 W. US Hwy. 290 • Johnson City

6 3. Limestone Terrace 101 Rocky Meadows Lane Wimberley, TX

6 4. Longhorn Cellars 315 Ranch Rd. 1376 • Fredericksburg

65. Los Pinos Ranch Vineyards 6009 US Hwy. 290. • Fredericksburg

6 6. Lost Draw Cellars 113 E. Park St. • Fredericksburg 1686 W US Hwy 290 • Johnson City

6 7. McReynolds Winery

706 Shovel Mountain Rd. • Cypress Mill

6 8. Me ierstone Vineyard 573 Meier-Stone Rd. Stonewall

69. Men delbaum Winery/Cellars 10207 E. US Hwy. 290 • Fredericksburg

70. Me ssina Hof Winery 9996 E. US Hwy. 290 • Fredericksburg

7 1. M urphy's Creek Cellars 120 Fort McKavett St • Mason

7 2. N arrow Path Winery on Main 111 E. Main St. • Fredericksburg

7 3. N arrow Path Winery & Vineyard FM 1623 (South of Hye) • Albert

74 Newsom Vineyards 717 Front St. • Comfort

7 5. Pa rmesan Wines 5300 Bell Springs Rd Dripping Springs

76. Pedernales Cellars 2916 Upper Albert Rd. • Stonewall

7 7. Perissos Vineyards 7214 W. Park Road 4 • Burnet

7 8. Perspective Cellars 247 E. Main St. • Fredericksburg

79. Pontotoc Vineyard 320 W. Main St. • Fredericksburg

80. Ron Yates Wines 6676 W. US Hwy. 290• Hye

8 1. S abinal River Winery 34986 Farm Market 187 • Vanderpool

8 2. S andy Road Vineyards 3932 RR 1320 • Hye

8 3. S afari Winery 5479 E. US Hwy. 290 • Fredericksburg

8 4. S aint Tryphon Farm & Vineyard 24 Wasp Creek Rd • Boerne

8 5. S alt Lick Cellars 1800-C FM 1826 • Driftwood

86. Sandstone Cellars Winery (Off Map) 211 San Antonio St. • Mason

87. S anta Maria Cellars 12044 S. Hwy. 16 • Fredericksburg

8 8. Sibony Cellars 3427 W. US Hwy 290 • Johnson City

8 9. Signor Vineyards 362 Livesay Lane • Fredericksburg

9 0. Singing Water Vineyards 316 Mill Dam Rd. • Comfort

9 1. Sister Creek Vineyards 1142 Sisterdale Rd. • Boerne

92. Six Shooters Cellars 6264 E. US Hwy. 290 • Fredericksburg

93. Six Twists Sparkling 425 E Main St. • Fredericksburg

9 4. Slate Mill Collective 4222 S State Hwy 16 • Fredericksburg

95. Slate Theory Winery 10915 E. US Hwy 290

9 6. S olaro Estate Winery 13111 Silver Creek Rd. Dripping Springs

97. S outhold Farm + Cellar

2 locations 10474 Ranch Road 2721

Fredericksburg 109 N. Nugent Ln Johnson City

98. Spicewood Vineyards 1419 CR 409 • Spicewood

9 9. Stone House Vineyard 24350 Haynie Flat Rd. • Spicewood

1 00. Texas Heritage Vineyards 3245 E. US Hwy. 290 • Fredericksburg

1 01. Texas Hills Vineyard 878 RR 2766 • Johnson City

1 02. Texas Vineyards & Beyond 329 E. Main St. • Fredericksburg

1 03. Texas Wine Cellars 217 1/2 E. Main St. • Fredericsburg

1 04. Texas Wine Collective 10354 E. US Hwy. 290 • Fredericksburg

1 05. The Austin Winery 440 ST. Elmo Rd. A-1

106. The Hive 403 E. Main • Fredericksburg

107. The Rhinory

13112mE. US Hwy 290 • Stonewall

1 08. The Vineyard at Florence 8711 W. FM 487 • Florence

1 09. Thirsty Mule Winery & Vineyard 101 CR 257 • Liberty Hill

1 10. Three Dudes Winery

125 Old Martindale Rd. • San Marcos

111 Torr Na Lochs Vineyard & Winery 7055 W. State Hwy. 29 • Burnet

1 12. T imber Ridge Winery

2152 Timber Creek Rd. • Pipe Creek

1 13. Turtle Creek Olive & Vines 211 Earl Garrett Street • Kerrville, TX

114. U ntamed Wine Estates 202 RM-1320 • Johnson City

115. V inovium 214 Edmonds Avenue • Johnson City

1 16. V intners Hideaway 207 S. Llano • Fredericksburg

117. Wedding Oak Winery

3 Locations

316 E. Wallace (Off Map) • San Saba 290 Wine Rd., • Fredericksburg 229 S. Pierce St. • Burnett

1 18. Westcave Cellars Winery & Brewary 683 Ranch Rd 1320 Johnson City

1 19. W inery on the Gruene 1308 Gruene Rd Gruene

120. Western Edge Cellars 228 W. Main St. • Fredericksburg

121. W ildseed Winery & Farm 100 Legacy Rd • Fredericksburg

122. W illiam Chris Vineyards 10352 US Hwy. 290 • Hye

123. W imberley Valley Winery 2825 County Road 183 • Driftwood

124. W ines of Dotson Cervantes 13044 Willis Street • Pontotoc

125. W inotus 115 E. Main St. • Fredericksburg

BREWERIES

1. 12 Fox Brew Co. 4700 Fitzhugh Rd Dripping Springs

2. A ltstadt Brewery 6120 E. US Hwy 290 Fredericksburg

3. Acopon Brewing 211 Mercer St. • Dripping Springs

4. Barrelman Brewing Co 103 Ranger Dr. Suite A • Boerne

5. Basement Brewers of Texas 521 Clay St • Kerrville

6. Bear King Brewing Co 207 Ave. G • Marble Falls

7. Beerburg Brewing 13476 Fitzhugh Rd • Dripping Springs

8. Bell Springs Brewing Co 3700 Bell Springs Rd Dripping Springs

9. Blue Bonnet Beer Company 1700 Bryant Dr., • Round Rock

10. Cibolo Creek Brewing Co 122 N. Plant • Boerne

11. D odging Duck Brewhaus 402 River Rd. • Boerne

DISTILLERIES

1. A ndalusia Whiskey Company 6462 N. Highway 281• Johnson City

2. Azeo Distillery 9953 W. US Hwy 290 • Hye

3. Crowded Barrel Whiskey Co (next to Wizards Academy/Salt Lick) 16221 Crystal Hills Dr. • Austin

4. De ep Eddy Vodka 2250 E. US Hwy. 290 Dripping Springs

5. Desert Door Texas Sotol 211 Darden Hill Rd. • Driftwood

6. Di etz Distillery 1434 US Hwy. 87 • Fredericksburg

7. D ripping Springs Distillery 5330 Bell Springs Rd. Dripping Springs

8. Elk Store Distillery (& Winery) 327 E. Main St. • Fredericksburg

9. G arrison Brothers Distillery 1827 Hye Albert Rd. • Hye

12. Double Horn Brewing Company 208 Ave. H • Marble Falls

13. Family Business Beer Co. 19510 Hamilton Pool Rd. • Dripping Springs

14. Faust Brewing Co. 499 S. Castell Ave • New Braunfels

1 5. Fitzhugh Brewing 15435 Fitzhugh Road Dripping Springs

16. Fredericksburg Brewing Company 245 E. Main St. • Fredericksburg

17. Free Roam Brewing Company 325 S. Main St. • Boerne

18. Frontyard Brewing 4514 Bob Wire Rd. • Spicewood

19. Ghost Note Brewing 23663 RR 12 • Dripping Springs

20. Guadalupe Brewing Company (& Pizza Kitchen) 1586 Wald Rd. • New Braunfels

21. Hi tmaker Brewing 11160 Circle Dr • Dripping Springs

22. Hye Cider Company 123 Rocky Road • Hye

23. Independence Brewery (since 2004) 3913 Todd Ln., Suite 607 • Austin

24. L ast Stand Brewing 12345 Pauls Valley Rd Bldg I & J Dripping Springs

25. J ester King Brewery 13187 Fitzhugh Rd Dripping Springs

26. K inematic Brewing Company 635 E. Hwy 46, Suite 207 • Boerne

27. Middleton Brewing 101 Oakwood Lp. • San Marcus

28. New Braunfels Brewing Company 180 W. Mill St. , Suite #100 • New Braunfels

29. Ogle Brewery 312 Schmidtzinsky Rd. • Fredericksburg

30. Old 290 Brewery (inside Carter Creek Winery) 4064 US Hwy. 290 • Johnson City

31. Pecan Street Brewing 106 E. Pecan Dr. • Johnson City

32. Pint & Plow Brewing Company 332 Clay St. • Kerrville

33. Pinthouse Brewing 2201 E. Ben White Blvd. • Austin

34. Real Ale Brewing Company 231 San Saba Court • Blanco

35. Reck'em Right Brewing Company 102 S. Ave. G • Johnson City

36. Roughhouse Brewing 680 Oakwood Loop • San Marcus

37. Save the World Brewing Co 1510 Resource Pkwy • Marble Falls

38. Suds Monkey Brewing 12024 US-290 • Austin

39. Texas Cannon Brewing Company 307 4th St. • Blanco

40. THC Beer Company 113 N. Spring St. • Mason

41. Tusculum Brewing 236 S. Main St. • Boerne

42. Twisted X Brewery 23455 FM 150 W. • Dripping Springs

43. V ista Brewing 13551 FM 150 • Driftwood

44. Westcave Brewery 683 RR 1320 • Johnson City

10. H ill Country Distillers 723 Front St. • Comfort

11. H ye Rum 11247 W. US Hwy. 290 • Hye

12. I ron Goat Distillery 817 Usener Rd. • Fredericksburg

13. Iron Wolf Ranch & Distillery 101 CR 409 • Spicewood

14. Island Getaway Rum 231 Frog Pond Ln. • Dripping Springs

15. Luckenbach Road Whiskey Distillery 21 Luckenbach Rd. • Fredericksburg

16. M ilam & Greene Whiskey 2218 US Hwy. 281 • Blanco

17. Moonshine Ridge 104 E. Pecan St. • Johnson City

18. O ne Shot Distillery and Brewing 31610 Ranch Rd. 12 • Dripping Springs

19. Revolution Spirits Distilling 12345 Pauls Valley Rd Bldg H Dripping Springs

20. Salvation Spirits 10091 US Hwy. 290 Fredericksburg

21. Still Austin Distillery Company 440 E. St. Elmo, Ste. F • Austin

22. Thirsty Mule Distillery 101 CR 257 • Liberty Hill

23. Treaty Oak Distilling Company 16604 Fitzhugh Rd. Dripping Springs

notes END

Recipes by ASHLEY ODOM, FEAST & MERRIMENT

Photos by KIMBERLY GILES

PRESERVED LEMONS are the ultimate flavor enhancer to brighten up all sorts of dishes by adding acid, salinity and tang! They are common in Middle Eastern, North African and Southern Asian cooking. Add to soups, stews, marinades, vinaigrettes, sauces, braises and even desserts. So easy and great to have on hand to liven up your dishes and give you a serious citrus boost! Happy Preserving!

HOW TO PRESERVE LEMONS FOR THESE RECIPES:

Ingredients

8 to 10 lemons – Meyer lemons preferred, washed and scrubbed

1/2 to 1 cup kosher salt

1 quart wide mouth canning jar with lid

Instructions:

Put 2 tablespoons of kosher salt at the bottom of a sterilized 1-quart wide-mouthed canning jar.

Cut off 1/4 inch from the tip of the lemons. Quarter the lemons lengthwise but keep the lemon attached at the base, do not cut all the way through.

Pull the lemons open and sprinkle with salt inside the cavity, don’t be shy. Add the lemons to the jar one at a time and push down with a muddler to release the juices. Continue with each lemon until the jar is packed and the juice is completely covering the lemons.

Close the lid to the jar and let it sit at room temperature on the counter for a few days. Turn the jar upside down every so often. After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften. They can be stored in the fridge for 6 months.

Make plenty! They are great in the following recipes and are in peak season during the winter!

PRESERVED LEMON PESTO

Ingredients

2 cups fresh basil leaves, loosely packed

½ cup freshly grated Pecorino Cheese

¼ cup pepitas

1 tablespoon smashed and minced garlic

1  tablespoon diced preserved lemon

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

½ cup Extra Virgin Olive Oil

Instructions:

Put all ingredients except for oil in food processor. Mix until the mixture is chopped and incorporated. Slowly drizzle in the olive oil to achieve the desired consistency. Keeps for 2 weeks in fridge. Use in soups, on pasta, spread on panini’s or use a base for vinaigrettes.

WINTER CITRUS CHERMOULA

Ingredients

1 Texas Ruby Red Grapefruit, 1 Cara Cara Orange, 1 Blood

Orange- supreme segments only

2 large shallots finely chopped

2 garlic cloves, diced

6 tablespoons fresh lemon juice

2 teaspoon kosher salt, plus more

1 whole small preserved lemon peel, finely chopped

1 cup finely chopped fresh cilantro, dill and oregano

4 tablespoons olive oil

4 teaspoons finely grated peeled ginger

4 teaspoons harissa paste or chopped reconstituted chiles

3 teaspoon ground cumin

2 teaspoons smoked paprika

2 teaspoon honey

1 teaspoon tomato paste

Freshly ground black pepper

Instructions:

Coarsely chop half of the supreme citrus, leave other half whole. Combine shallot, garlic and lemon and salt in bowl to mellow garlic for 5-10 minutes, add remaining ingredients and toss to combine. Use on fish, chicken, on roasted vegetables or rice. Stays good in fridge for about a week, make on Sunday and enjoy!

PRESERVED LEMON VINAIGRETTE

Ingredients

Rind of one preserved lemon, diced

2 Cloves roasted garlic, or one clove raw

1/3 cup lemon juice

1 Tablespoon Dijon Mustard

1 Tablespoon of Local Honey

¼ cup Orange Blossom Vinegar or White Wine Vinegar

1 Cup Lemon flavored Olive Oil

Pinch of Salt and White Pepper

Instructions: Add all ingredients into a blender except the olive oil, blend until smooth and slowly drizzle in the olive oil. Taste for salt and bottle for 2 weeks in fridge. Shake before use.

WHIPPED FETA SPREAD WITH PRESERVED LEMON AND ROASTED GARLIC

Ingredients:

10 ounces fresh OroBianco Buffaleta Cheese

1 lemon, juiced

3 roasted garlic cloves

1/3 cup extra virgin olive oil or EVOO lemon oil

1/4 cup chopped preserved lemon

2 tablespoons fresh mint, roughly chopped

2 tablespoons fresh basil

1/2 teaspoon crushed red pepper

Black Pepper to taste

Instructions:

In a large food processor add all ingredients and puree until smooth.

Top with sliced olives, pomegranate seeds, extra diced preserved lemon, fresh herbs and crushed red pepper. Served with fresh bread or crackers or fresh crudites.

Fredericksburg’s first one-stop destination to sip, savor + stay.

Sitting on 140 acres located on the Pedernales River. The Resort features on-site cottages for rent, The Edge tasting room, a five-story wine memberexclusive Tower, a seasonal food menu, incredible water features, golf putting green, and much more.

An elevated tasting room experience featuring English Newsom Cellars.

English Newsom Cellars is proud to be 100% Texasgrown, with one of the largest production facilities in the state. From the stem of the vine to the stem of the glass, each English Newsom wine is carefully crafted in the heart of the Texas High Plains.

We don’t just sell the Texas Hill Country… WE LIVE HERE.

Since 1965, Fredericksburg Realty has been known as the premier real estate brokerage firm in the Texas Hill Country. Over the years, we’ve helped families and investors discover the property of their dreams, from second homes to sprawling ranches and everything in between. Clean country air. Rolling green pastures. Breathtaking golden sunsets. Discover what could be, from our family to yours.