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Best places to enjoy booze at the cinema
When working on this best beer walls post last month, it was hard to ignore the fact that our local movie theaters also happen to have great selections of beer on tap as well. In fact, many of them offer more quality craft brews on tap than some local bars do.
In this week’s print edition of Austin360, Addie Broyles reviewed the relatively new Flix Brewhouse up in Round Rock. Flix offers 48 beers on tap, 6 of which are brewed by in-house brewer (formerly of Independence Brewing) Justin Rizza.
I also checked out Flix’s beer offerings recently, and was delighted to see such a fine selection of craft brews outside of the downtown core. Yet Flix Brewhouse isn’t the only place in Austin where you can enjoy an adult beverage at the movies.
Here’s a look at a few other theaters where you can watch the latest art flick or summer blockbuster with a frosty drink in hand.
The Alamo Drafthouse
The Alamo Drafthouse locations are an obvious pick for where to get your drink on in the flickering shadows of the cinema.
Alamo Lake Creek is arguably the best for beer, with 40 on tap (11 of which are local) and a variety of bottled brews available, which you can order individually or by the bucket (6 bottles to a bucket).
If wine is more to your liking, all locations offer red, white or sparkling wines, including both wines in Alamo’s new signature series “The Bottle of Wits.” And make sure you don’t overlook the (512) Pecan Porter or Guinness Shakes, if you prefer your buzz with dessert.
Alamo Ritz, and the upcoming Slaughter theater have a further edge over other Alamo locations — both have a full bar and specialty cocktails designed by beverage director Bill Norris, in addition to beer and wine selections.
Violet Crown Cinema
While you can’t order from the comfort of your seat, the Violet Crown Cinema has a cozy cocktail lounge with a full menu of craft cocktails to choose from, 10 beers on draught (a handful in bottles and cans), and a selection of reasonably priced wines by the glass or bottle. Any adult beverage can be taken into the theater for the screening.
Blue Starlite Drive-In
If you’re in a vintage mood, and feel like hitting up the drive-in, Blue Starlite allows you to bring your own beverages to enjoy in the pedestrian seating area. If you rent out the space for private parties, you can bring an entire bar set up.
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Two Texas bars make the James Beard semifinalist list
The 2012 James Beard Restaurant and Chef Awards, known to many as the Oscars of the food and beverage world, announced the list of semifinalists today.
You can find the list of Austinites representing the food world on Relish Austin.
Of note for Liquid readers, two Texas bars are featured in the Oustanding Bar Program category. Anvil Bar & Refuge in Houston and The Esquire Tavern in San Antonio join the ranks of other incredible cocktail bars across the country including Clyde Common in Portland, Cure in New Orleans, and Aviary in Chicago.
Austinite David Alan of TipsyTexan.com played a key role in developing the drink program for Esquire Tavern’s relaunch in mid-2011, and current head barman Jeret Peña is also being awarded a Rising Star Award at the StarChefs.com Revue at the Driskill tonight.
The finalists will be announced on March 19, so stay tuned, and in the meantime, check out the full list of semifinalists.
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Local brewers named finalists for Starchefs.com Rising Star awards
Online culinary magazine StarChefs.com announced the winners of the Austin-San Antonio Rising Star Awards a few weeks back, and now they’ve released the list of finalists for its Rising Star Brewer award, which will be announced at the Revue event on Tuesday the 21st.
Here’s the lineup of nominees:
Kevin Brand, 512 Brewing Company
Will Golden, Austin Beerworks
Scott Metzger, Freetail Brewing Co.
Brian Peters, Uncle Billy’s Brew & Que
Jeffrey Stuffings, Jester KingCraft Brewery
Jeff Young, Black Star Co-op
StarChefs Rising Stars are a set of awards that recognize up-and-coming individuals in the culinary arts. Every year, the organization picks four cities to feature. The best and brightest chefs, sommeliers, pastry chefs, and mixologists from each city are all recognized with an award for their work.
For the Austin beverage scene, June Rodil of Congress won an award for her work as the Sommelier at Congress Austin.
We’ll see if one of Austin’s breweries gets recognized at the Driskill on Tuesday. If you’re interested in going to the event, tickets can be purchased for $85 per person (VIP $125) on their website.
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Samuel Adams crowd-sourced ale announced
Remember when Samuel Adams announced they were creating a beer based on input from facebook users?
Well, the people have spoken, and the brewery has determined the style of the beer that will debut exclusively in Austin during SXSW at the Guy Kawasaki Girl + Guy Party in Austin on March 10.
The brew will be called B’Austin Ale, and have the flavor profile set forth below.
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Meet Your Bartender: Jesse Bernal and Jenny Garibaldi of Iron Cactus
I’m usually pretty impervious to the “love is in the air” mantra that surrounds the month of February.
But when I interviewed Jesse Bernal and Jenny Garibaldi, a couple who have tended bar at Iron Cactus together for the last 5 1/2 years, I couldn’t help but get swept up in the Valentine’s spirit.
They both love tequila. They both love mixing drinks. They’re completely adorable. They also make a great margarita.
In the video below, Garibaldi and Bernal describe the night they got engaged. For the full story, check out the print edition of Austin360 on Thursday, or read it here online.
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San Antonio Cocktail Conference showcases Texas talent; begs for unified state front
Experts from Texas and beyond assembled in San Antonio during the last weekend of January for the state’s first celebration of all things cocktail — the San Antonio Cocktail Conference.
Over the course of the whirlwind weekend, national industry veterans presented on topics such as forgotten gin cocktails, ice technique and yoga for bartenders. National bitters company Fee Brothers hosted a drink mixing competition, and several rowdy events took place at host bars Bohanan’s, Ocho Lounge at Hotel Havana and Soho Wine and Martini Lounge, ensuring all attendees were properly introduced to authentic Lone Star cocktails.
Austin turned out a strong presence at the festival, with many locals presenting on the landscape of Texas booze, and a number of local spirits producers offered samples of their products in the official tasting room.
Beyond the classroom, a hoard of Austin bartenders showed off their skills behind the bar at Esquire Tavern at the Saturday night closing party. Among the highlights were the carbonated cocktail from former Bar Congress bar manager Adam Bryan (below), an elegant combination of Old Tom Gin, Cocchi Americano and Celery Bitters. Drinkers also got a sneak peek at the talents of Jessica Sanders, co-owner of the upcoming drink.well. American Pub on North Loop, who whipped up a sassy combination of Tito’s Vodka, pineapple, raspberry liqueur and Tenneyson Absinthe.
Despite a few administrative hiccups (no ticket takers at seminar doors was the standout issue), the conference attracted some of the largest names in the cocktail industry and progressed at a comfortable pace — there was no need to rush between seminars, and not enough conflicting events to force people to choose one or the other.
Part of the allure of national cocktail events such as Tales of the Cocktail and Portland Cocktail Week is the notion that in addition to the seminars and events, participants get a chance to explore the host city and discover what local bars have to offer in the way of craft cocktails. New Orleans, New York City, Portland and San Francisco have arguably the best cocktail scenes in the country, with heaps of historic bars that have served cocktails for hundreds of years. It would take several trips to appropriately absorb any of those cities’ complete offerings.
For San Antonio, only a very small handful of bars appeared to boast craft cocktails.
The standout was the Esquire Tavern. Established in 1933, the saloon-like bar re-opened last spring after a four-year hiatus. It has an exceptionally long bar and a distinctly gruff Texas character. Pair the decor (a curious array of taxidermy and vintage light fixtures) with the exceptional cocktail program, and you have arguably one of the top cocktail bars in Texas. (Of note: Master Barman Jeret Pen a was recently honored with a “Rising Star” award from starchefs.com for being a “natural ambassador with an unnatural amount of talent.”)
The second host bar, Bohanan’s Restaurant and Bar, offered a fine selection of classic and contemporary tipples, arranged by drink style, and Ocho Lounge at Hotel Havana also offered a quality array of Latin drinks (notably created by Ben Craven of Perla’s in Austin). The third host bar, Soho Wine and Martini Bar, put forth a shocking array of cocktails involving whipped cream and several ambiguously named concoctions like the Pork N’ Fork — not exactly craft in the traditional sense.
The significant lack of options for places to find craft drinks outside the official conference begged the question that has nagged at me (and others — I heard the question posed many times during the weekend) since the announcement of the event: Why host a cocktail conference in a city where cocktails are not woven into the fabric of the local drinking scene as they are in other cities in the state?
It’s like hosting a culinary conference in a city where chain restaurants dominate the dining landscape. Imagine flying to a city to for a conference on interior Mexican food, and outside the classroom, there’s a James Beard Award winning restaurant on the corner, and then miles and miles of fast food joints. Sure, you probably learned a lot during the seminars, but the rest of the visit was likely a disappointment.
If we want to support the notion that everything is in fact bigger in Texas, why not expand on the cocktail conference concept and combine forces to host a collaborative Texas Cocktail Week? The approach could be two-pronged. First, instead of placing the focus on only one location (Mark Bohanan described one of the main goals of the San Antonio Cocktail Conference as “to showcase the vibrant cultural, art and dining scene of Downtown San Antonio,”), Austin, Houston, San Antonio and Dallas could each have representatives at seminars and bartending talent at official events.
Second, the week could take place in a host city with a stronger cocktail infrastructure, so attendees can get a tangible feel for the local cocktail culture outside of the classroom. For example, in Austin, multiple cocktail bars in the downtown area have attracted national acclaim over the past few years, Dallas’ craft cocktail bar scene is currently exploding, according to Jason Kosmas of Employee’s Only in New York and Beverage Director for Marquee Grill in Dallas, and Houston has one of the most highly respected cocktail bars in the country - Anvil Bar and Refuge. Why snub the rest of the state, when each city has something different to add to the big picture?
Since each hub would argue that their cocktail scene has more to offer, perhaps the ideal situation would be to have the event rotate through each city by year, so that attendees can experience the differences between each scene. In that case, folks might return each year to discover what the next big cocktail city in Texas has to offer.
The bottom line is, if cities join forces with the goal of celebrating the craft of the cocktail, the rest of the country will see exactly how Texas does cocktails both in the classroom and where it really counts — at the bar.
**Photo of Adam Bryan at the Esquire Tavern shot by Bobby Arispe. Photo of the Piloto Borracho from Esquire Tavern by Emma Janzen AMERICAN-STATESMAN
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Pisco: The other white spirit
For National Pisco Sour Day last year, we heard from General Manager Raul Escobar of (the now defunct) Latin restaurant La Sombra, on the rift between Chile and Peru in the matter of Pisco production and who makes the best Pisco Sour.
This year, for National Pisco Sour Day (always the first Saturday in February), I thought I would share some highlights from an interview I conducted with Johnny Schuler (pictured below) at the San Antonio Cocktail Conference last weekend.
Schuler is arguably the authority on Pisco. Not only is he the Master Distiller for Ica, Peru’s Pisco Porton, but he also hosts a Peruvian television show on the spirit, called Por Las Rutas del Pisco, and has also written books on the subject. His extensive work to educate the public on Pisco and improve the quality of the spirit earned him a Congressional Medal of Honor from the Peruvian Congress. A virtual encyclopedia on Peruvian Pisco, Schuler is also a fascinating person and exceptional storyteller.
If you’re not familiar with Pisco, it’s a grape-based distilled spirit produced in both Chile and Peru. Schuler is one of many who claim that the spirit was originally produced in Peru, which is largely determined by the fact that the spirit shares a name with the town of Pisco, Peru. But if you ask a Chilean, they will tell you something different (you can read more about the great Pisco divide between the two countries in last year’s post).
One of the most interesting highlights from the interview was when Schuler described his fight for Pisco to be recognized in America as an independent, fifth category of white spirits.
“We don’t want to be compared to tequila, to vodka, to rum,” he explained. “No, no, this is Pisco. It’s a totally different world, it’s a different planet, its another galaxy, this is something completely different.”
The main difference is the ingredients employed to distill Pisco. Of the four main white spirits, vodka and gin are made from grain, rum comes from from cane sugar, and tequila is made from agave hearts. Pisco is made with grapes. Looking at the base ingredient alone, it’s easy to recognize that the distilled product will reflect a terroir and character completely different than other white spirits, and should be considered on its own merits.
Schuler prefers to drink his Pisco neat, and slowly, to let it open up and express its full bouquet of flavors. After tasting his award-winning Pisco Porton, I would agree that in order to fully appreciate the spirit’s identity, drinking straight up at room temperature is the way to go. The blend of Quebranta, Albilla and Torontel grapes creates a beautifully clean, fruity flavor. Warm chocolate and rose flavors provide an underlying sweetness while bright citrus notes float on the top, and at 43 % ABV (86 proof), the mouthfeel is remarkably soft and silky.
If you’d rather ease into the spirit through cocktail form, you could try it in a Peruvian style Pisco Sour for Pisco Sour Day. The drink features lime, pisco, egg white, simple syrup and Angostura bitters (see recipe below).
Or take Schuler’s advice and try swapping the pisco into classic cocktails that feature a different base spirit. He recommends a trying a Pisco Cosmopolitan or a Pisco Manhattan side by side with the original recipe, to see how the spirit changes the way the cocktail tastes.
Will Pisco ever take off enough with American drinkers to be considered a strong fifth category of white spirit? Far be it from me to predict sweeping trends of that scope, but based on my experience with Pisco, I’d say it’s worth fighting for.
Peruvian Pisco Sour
1.5 oz. Pisco
.75 oz. Lime juice
1 oz. Simple syrup
1 Egg white
Angostura bitters
Shake all ingredients (minus the Angostura bitters) in a shaker without ice, to emulsify the egg white. Add ice and shake again for a minute or two. Strain into a chilled cocktail glass. Add a few drops of Angostura bitters to garnish.
**Photos courtesy of Evins Communications
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Left Hand Brewing Co. releases Nitro Milk Stout in Texas
Longmont Colorado’s Left Hand Brewing Co. is rolling out their latest brew to the Texas market this week — Nitro Milk Stout.
The brewery claims it is the first nitrogen bottled beer on the market (Guinness employs a nitrogen widget in their canned draught, and recently adjusted the gas mix for bottled draught offerings without a widget). The bottled brew debuted at the Great American Beer Festival last September, and Texas is the third state to get distribution outside of Colorado.
The nitrogen-fueled Nitro is an evolution of the brewery’s regular Milk Stout, which is only carbonated with CO2. Left Hand claims that the nitrogen is employed to replicate the flavor of the brew on draught. The nitrogen “forms small densely packed bubbles which create a beautiful head on beer,” they explained.
Left Hand sent me a few bottles to sample. I was advised to “pour hard,” so that the brew would build in the glass correctly. Watching the thick-looking liquid cascade into the glass like the best of the best Guinnesses, and tighten into a solid black void of brew with a perfectly thick creamy head kicked off the sampling experience.
On the nose, hazelnut, warm brown sugar and vanilla aromas welcomed the first sip, which was creamy as expected, but still relatively light-bodied for a stout. As the brew warmed up (I was also advised to pour when “thoroughly chilled”), more of the natural roasted malt notes emerged, and a delightful chocolate milk-like flavor smoothed out the finish.
Check it out for yourself at one of the two kickoff parties will take place on Friday evening, the first at the Draught House from 8 to 10 p.m., and then at the Flying Saucer after 10 p.m.
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Alamo Drafthouse signature wine debuts
The Alamo Drafthouse has announced the debut of their signature wine, inspired by The Princess Bride.
Tim League explained in the press release that the idea came about during a staff brainstorming session on what they could do to inject some fun into their wine list. The group discussed their favorite movie scenes featuring wine, and “The “Battle of Wits” sequence in The Princess Bride (when Westley first rescues Princess Buttercup from Vizzini and his henchmen) quickly rose to the top of the list. Thus, the “Bottle of Wits” signature wine series emerged.
There are two varietals in the “Bottle of Wits” line — the “Inconceivable Cab,” and the “As You Wish White,” both of which were sourced from the Terravant Winery in Santa Barbara County, California. The Cabernet is a medium-bodied 2009 vintage (with, rest assured, no trace of fictional toxin iocane powder), and the White, a medium-bodied blend.
Both will debut February 14 at the Valentine’s Day Quote-Along feast and screening of The Princess Bride, which will screen at each of the Alamo locations at 7 p.m. The wines will be paired with five-course menu by Executive Chef John Bullington for the event, and will be available to buy at all Alamo locations for $7 a glass and $28 a bottle thereafter. Online purchasing will follow.
Tickets for the feast will go on sale tomorrow (Wednesday), and cost $60.
Check out the feast menu, and read more about the new wines at the Alamo Drafthouse blog.
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February drinking calendar
Wednesday, February 1 at 7 p.m. Beer Pairing Dinner at Flix Brewhouse. Five-courses paired with brewer Justin Rizza’s house-made beers. Tickets are available at the box office or online at flixbrewhouse.com. $59.95 including tax and gratuity.
Wednesday, February 1 at 6 p.m. Pint night at Zax. Pint night tonight features Boulevard Brewing’s Dark Truth Stout and Harvest Dance Wheat Wine. Buy the pint, keep the glass while supplies last.
Friday, February 3 at 6:30 p.m. Basics of Wine Appreciation at Central Market North. Central Market’s wine expert will distill the complex practice of tasting wine down to the essentials. Both Old World and New World, dry and sweet, red and white, will be sampled; paired with light hor d’oeuvres. $45.
Friday, February 3 from 8-10 p.m. Left Hand Nitro Milk Stout release at the Draft House. Texas will be the third state to receive Milk Stout Nitro from the Colorado brewery. More details on the brewery’s Facebook page.
Friday, February 3 at 10 p.m. Left Hand Nitro Milk Stout release at the Flying Saucer. Texas will be the third state to receive Milk Stout Nitro from the Colorado brewery. More details on the brewery’s Facebook page.
Saturday, February 4 from 2 to 5 p.m.Ranger Creek Saturday Open House. $5 gets you the souvenir pint glass filled up with Ranger Creek beer three times. For $2 more you can add a bourbon sample between 3 and 4 p.m.
Saturday, February 4 from 1 to 3 p.m. First Saturday at Independence Brewing. Free wristband entitles you to 3 complimentary samples. Buy a pint glass for larger samples. Cash only. Bring your empty and used Independence six pack and four pack carriers, because the brewery re-uses them.
Monday, February 6 at 7 p.m. Brewery Night at Flix: Independence Brewing. The brew crew from Independence will present video clips, and walk you through their five favorite beers. $25 gets you five pours and an item from the food menu. 244-2739.
Tuesday, February 7 at 8 p.m. Dulce Vida Tequila Dinner at Vivo Lake Creek. $30 per person. RSVP to vivolakecreek@yahoo.com.
Wednesday, February 8. Amore Wine Dinner at Hudsons on the Bend. Seven courses and seven wines. $150 plus tax and gratuity. Call the restaurant at 512.266.1369 to reserve your seat. Time TBA.
Wednesday, February 8 at 6 p.m. Uncle Billy’s Brew Tour at Barton Springs location. Check out the brewing facilities, discuss and sample beers after with Brewer Amos.
Saturday, February 11 from 2 to 7 p.m. South Austin Brewing Grand Opening. Welcome the newest addition to Austin’s craft brewing scene. Live music, beer samples, tours and food. e-mail info@southaustinbrewing.com or telephone 512-762-6102 for more information.
Monday, February 13 from 6 to 9 p.m. Complimentary scotch tasting at Stephen F’s Bar and Terrace. Tasting flights of Pig’s Nose, Sheep’s Dip and Dewar’s 12 year Scotch Whiskies.
Tuesday, February 14th from 6:30 to 8:30 p.m. Valentine’s Day Food and Wine Pairing at Whole Foods Lamar. Wes Mickel, Senior Chef Instructor and Trey Mclean, Whole Foods Market Wine Team Member, share a four-course meal paired with wine. $150 per couple.
Thursday, February 16 from 5 to 8 p.m. Come and Taste It wine event at The Grapevine in Gruene. Live music from Rubullion, and wine pairings from The Gristmill.
Friday, February 17 at 10 p.m. Great Guinness Toast at Fado. Celebrate the official kick-off to “St. Patrick’s Day season,” the pub boasts. Guests will have a chance to win a free pint of Guinness every day for the rest of the year with the Toastmaster Competition that will take place on their facebook page.
Saturday, February 18 at 4 p.m. Uncle Billy’s Brew Tour at Lake Travis location. Check out the brewing facilities, discuss and sample beers after with the brewers.
Monday and Tuesday, February 20-21 from 4 p.m. to midnight. Tips for TIP at Tigress Pub. The Tigress will host Anvil Bar & Refuge (Houston, TX) bartenders Alba Huerta and Bobby Heugel for two days to benefit the Tequila Interchange Project - a non-profit organization promoting awareness of tequila culture and sustainability. In addition to an agave- based menu, Foreign and Domestic will provide Mexican themed snacks.
Tuesday, February 21 at 7 p.m. Great Divide Beer Dinner and screening of “Vanishing Point” at the Alamo Drafthouse Village. Five-course meal paired with craft brews from Colorado’s Great Divide Brewery. $60 per person.
Wednesday, February 22 at 7:30 p.m. Widmer Brothers Beer dinner at Zax. A four course meal will be paired with Widmer Brothers ales. Founder Kurt Widmer will be in attendance. $50 per person plus tax and gratuity. Reservations recommended. Call 481-0100.
Wednesday, February 22 at 7 p.m. February beer dinner at Homefield Grill. Five course meal paired with craft brews. $49.95 per person. Reservations required 388-4663.
Saturday, February 25 from 1:30 to 5 p.m. Texas Sake “Spring is Around the Corner” Celebration. Live music, local food vendors and Texas Sake by the glass or bottle featuring the kura’s latest batch — Salinas Verona, named after the second Governor of Texas. The brewery will be open for video tours and the Toji will be on hand to answer sake questions. 5501 N. Lamar #A115. For more details, please visit our facebook page, www.facebook.com/txsake.
Wednesday, February 29 at 6:15 p.m. Pub Run and Screening of Back to the Future at the Paramount Theater. Start the night at the Paramount Theatre, where the group will jog/run 1.1 miles to Luke’s Locker. Enjoy a pint of Thirsty Planet beer and then hike back to the Paramount for more Thirsty Planet and a screening of Back to the Future. Costumes encouraged. $15 covers admission to the movie, free beer and a special t-shirt for the first 50 people to register.
Have an event to add? ejanzen@statesman.com
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Samuel Adams to launch crowd-sourced ale during SXSW
Craft beer drinkers, it’s time to log in to your facebook accounts.
National brewery Samuel Adams and social media enthusiast Guy Kawasaki are asking social media users and craft beer lovers to unite for a common cause — the creation of the next Sam Adams ale.
Using an interactive facebook application, you can contribute your opinion on how the new brew should smell, look and taste. Drinkers can weigh in on all aspects of the beer, including color, clarity, body, malt, hops and yeast.
After the February 5 deadline, the suggestions will be culled and considered, and the brewers will compile the fan favorites in each category to decide on the final recipe for the crowd-sourced ale.
This brew will launch exclusively in Austin during SXSW at the Girl + Guy party on March 10. After that, the brew will also be on tap in select Austin bars and at the Samuel Adams Boston Brewery.
I just ran through the facebook app to check it out, and I’ll admit it was entertaining. The app walks you through how each individual decision (color, clarity, etc.) will change or manipulate the taste and experience of drinking the final brew. True to my personal tastes, I configured a dark brown beer with a full body and toffee-like malts.
Should be interesting to see what the final brew tastes like in March.
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South Austin Brewing Co. sets opening date
It’s time to welcome the next addition to Austin’s burgeoning craft brewing scene.
Mark your calendars for Saturday, February 11, when South Austin Brewing Co. will kick things off in style with a grand opening party from 2 to 7 p.m.
Here’s the word from their facebook page:
“Please join us for authentic Austin music and the first opportunity to try our Belgian-style beer. Brewmaster Jordan Weeks will be on hand to give tours and talk about his specialty Belgian Style Golden Ale and Saison D’Austin. There will be souvenir tasting glasses and Tshirts for sale.”
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Latest comments
You want the conference to rotate? I would bet everything that if Austin had started the Austin Cocktail Conference their would be no way they would let the conference rotate to San Antonio. Where was the help from Austin, Houston or Dallas. I didn’t
... read the full comment by Charles | Comment on San Antonio Cocktail Conference showcases Texas talent; begs for unified state front Read San Antonio Cocktail Conference showcases Texas talent; begs for unified state front
Where was the money from Austin, Houston or Dallas; Esquire was an industry event full of guys from Austin trying to show that they can make big boy boozy cocktails like New York, it was a joke. Austin’s bartenders attempts at showcasing their talents
... read the full comment by Charles | Comment on San Antonio Cocktail Conference showcases Texas talent; begs for unified state front Read San Antonio Cocktail Conference showcases Texas talent; begs for unified state front
Arguing that the “San Antonio” Cocktail Conference ought to be held in Austin because it has more cocktail bars is like arguing that the Tour de “France” ought to be held in Austin because it has more Lance Armstrongs…
... read the full comment by David | Comment on San Antonio Cocktail Conference showcases Texas talent; begs for unified state front Read San Antonio Cocktail Conference showcases Texas talent; begs for unified state front
Sat., February 11 from 11-6 is a parking lot party at Austin Homebrew Supply with beers from Black Star Co-op, NXNW, Circle Brewing, and Adelbert’s. Editors of Brew Your Own magazine will be on hand and there will be special incentives for those wishing
... read the full comment by Jon Airheart | Comment on February drinking calendar Read February drinking calendar
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