Rochefort is Back!

While Texas has been getting many new brewery's crossing state lines to enter our fertile market, few have been more anticipated than one that is re-entering. After a multi-year absence, Belgian Trappist brewery Rochefort is back in Texas. Rochefort is a Benedictine monestary brewery in Namur, Belgium, and is one of the 7 Trappist breweries in the world. Rochefort makes 3 different beers, the 6, 8, and 10. Many folks think that these numbers correspond to the percent alcohol however that is incorrect. Instead these numbers corresponds to the Original gravity: 6 corresponds to 1.060, 8 to 1.080 and 10. 1.100. Originally these numbers were close to the percent alcohol, however that was no longer the case, and never the actual intent of the numbers.
When I first heard that Rochefort was back in Texas I went out and picked up two of the 3 available beers.
Rochefort 8: The beer weighs in at 9.2% abv and pours a copper reddish brown color with a thick dense head of taupe colored foam. Very malty nose with notes of candied sugar, caramel and fruit. The mouthfeel is medium bodied, dried figs, raisins and other dark fruits concentrated. Finishes dry. Notes of chocolate, spicey. There is an interesting flavor here, that took me some time to place. Its like burnt sugar, with some brown sugar notes and caramel as well. The best analogy I came up with is the burnt sugar crust on creme brulee. Its a chewy beer, notes of cherry as it warms, very effervescent. No alcohol notes. A great malt forward sipping beer.
Rochefort 10: This is the big brother beer weighing in at 11.3% and pours an almost black color with a thin taupe colored head that dissipates quickly leaving a thin film capping the beer itself. Very malty nose, fruit esters almost grapey. Thick chewy mouthfeel, figs, plums, tobacco, sweet rich. Red wine like quality. Raisins, chocolate, rich chewy malty goodness. I love the fruity tobacco notes of this beer. Its like sitting in a big comfy over stuffed leather chair smoking a pipe. Notes of cola as well as it warms. This is one amazing complex brew.
For those wanting to try Trappist beers and see what all the fuss is about you must seek out Rochefort.

Fight Night Beers

This past Saturday was Fight Night, which means its a good night to sit down and have a couple of beers. Unknowlingy there was a theme to the beers I had on Saturday.
Sam Adams Griffon's Bow: The second beer I've had from Sam Adams small batch series, this one is an oaked blonde barleywine. Notice that its oaked and not barrel aged. It weighs in at a hefty 11.5% and pours an orangish golden color with a quarter inch of just off white head. The nose is perfumey, notes of honeysuckle, pineapple, toasted malts, and maybe just a hint of oak. The mouthfeel is medium bodied, a good level of carbonation, slightly sweet up front, almost but not quite cloyingly so. Honeysuckle, melon, but finishes dry. Some alcohol, white grape juice flavors, an oaked white wine characteristic. There is a lack of depth to these flavors though that keep it from being really really good. Instead its ok, something worth picking up, but not one I would go out of my way for again.
North Coast Grand Cru: A new beer to the Texas market from a brewery that we've had in the state for a long time and one that makes some outstanding beers. This is a bourbon barrel aged beer made with agave nectar and weighs in at an even heftier 12.9%. It pours a hazy pale golden color with a thin white head. The nose again is perfumey with notes of honey, melon, pale malts, more oak on this one then the last. There are more phenolic notes of alcohol in this beer than the last as well. Great level of carbonation and again sweet up front, melons, honeysuckle. A rich beer, but its very bright, nothing is lost in its richness. Effervescent almost. This has an almost ice wine character to it. It finishes very dry. As it warms notes of peaches, vanilla, nectarines, even a slight tartness that rounds its character out. There is so much depth to this beer its unbelievable. I really enjoyed this one, and I think this is what the Sam Adams beer was trying to be. They are both very similar styles in certain respects, Sam Adams version was almost there, North Coast's was there and then some.

Sam Adams Third Voyage

Sam Adams is an interesting brewery. They are a brewery that has done great things for the craft beer movement, but many craft beer nerds, turn their nose up at Sam Adams, and don't really consider them a craft brewery. Sure their flagship Boston Lager is not a mind blowingly complex beer, but is a great alternative in hotels and airports when there isn't much other options. Plus they make a great many other beers than just their Lager. Their Imperial Pilsner they brewed a few years back is one of the best beers I've ever had. They really helped create the whole extreme beer movement with Utopias and their Imperial series is damn solid (although I don't care of the Imp White at all). Sure they have their misses (Triple Bock I'm looking at you), but for the most part they make beers ranging from good and solid, to outstandingly complex.
They continue to release special beers, first it was their Barrel Room collection that we unfortunately don't get in Texas (damn label laws) and now its a collection of Small Batch beers, that luckily we do get. The first one I have had the opportunity to try is their Double IPA, Third Voyage. The beer is brewed with simcoe hops and Cascade hops from England, New Zealand, and the US which is where the name for the beer comes from. The name is based off of Captain James Cook third voyage that took him from England, to New Zealand before completing his journey in the Pacific Northwest of the US. But enough of the history lesson, how does the beer taste?
The Beer: The Beer weighs in at 8.0% (not sure of the IBU's) and pours a crystal clear ruby color capped with a dense foamy slightly off white head. The nose is full of hops, citrus, along with some earthy mustiness. The mouthfeel is medium bodied with a comforting level of carbonation. Massively hoppy, citrus peel, and pitch. Caramel malts, buttered bread, help give balance to the beer. There is a quality to the beer that I equate to hop marmalade on toast points. There is a slight sweetness to this brew that counters the over the top hops of the beer. However after the third or fourth sip, all I get is hops, hops and more hops. The tongue becomes saturated and its all I get. I like the white pepper spice impression that the resiny hops leave on my tongue. This is a fine beer, and makes me want to go out and try the other ones from this series. This one gets a strong B+ from me.

Saint Arnold: Divine Reserve 9 Vs. Pumpkinator

Last week, Saint Arnold did something they've never done before, re-release a Divine Reserve (well sorta, but more than that in a minute). Last Thursday, marked the release of a new seasonal, released only in Bombers and on draft of Pumpkinator. It ended up being a lot harder to find than many expected. Most folks thought that Pumpkinator would be no different than any other Saint Arnold's seasonal, but that wasn't the case, as it turned out to be kind of a Divine Reserve type day with folks tweeting about where to find a bottle or two. Folks have been calling this a re-release of Divine Reserve 9, which in a way it is, but it also isn't an entirely correct statement either. Yes both are Imperial Pumpkin stouts, made with lots of pumpkin and spices, but DR9 weighed in at 11%, Pumpkinator weighs in at 9.5%, so there is a difference and abv can affect a lot about a beer. So how different are these beers? I have had DR9 at different stages of its life, read about my thoughts here, and here. However, in honor of Pumpkinator's release, I wanted to know how DR9 was tasting now, about 2 years after its release, so I did a tasting of both beers and here are my thoughts:
Pumpkinator: It pours very dark, with a little taupe colored head. A ton of spices on the nose with just a hint of pumpkin and some roasted malts. Medium bodies, maybe a little light, but not bad. Lots of carbonation which was surprising, very spicy, lots of cinnamon, cloves, and that same hint of pumpkin. Its liquid pumpkin pie. Really spicy, but I don't believe its as harsh as I remember fresh DR9 being. The beer is almost chewy its pie-like qualities. As it warms, it gets really good, some chocolatey coco notes come out that play really well with the pumpkin. There is some boozy notes, but again not nearly as much as DR9. A very good beer.
Divine Reserve 9: It pours a very dark chocolate black with a quarter inch head of taupe colored foam that quickly dissipates into a thin cap around the surface of the beer. The nose is of dark fruits, sweet malts and fruitiness. Some canned pumpkin and just a hint of those pumpkin pie spices. The mouthfeel is thick and chewy, lots of roasted malts, figs, raisins, dark chewy malts. Cake like, I compare it to a chocolate pumpkin fudge brownie. Most of the spices are gone now, but there is still some light alcohol notes, but its not unpleasant. A great beer that has aged wonderfully and has some more years to go.
The Verdict: Two good beers. I think I might like Pumpkinator a little more fresh than I did DR9. There is a smoothness and a roundness that wasn't there on the DR release. However, I also don't think Pumpkinator will age as well as DR9 has. DR9 was so powerful when first released that it needed time, Pumpkinator is good now. Yes it will age and do so very well I think, just not as well as DR9. Both are good beers, and its a step in the right direction for Saint Arnold to start a special seasonal release of bomber beers. The next one to be released will be in the spring and will be a version of Divine Reserve 11, definitely one to look out for.

Stone 15th Anniversary Ale

Anniversary ales are becoming more and more popular these days. Each year brewery's release a special beer celebrating their birthday. Even Texas breweries are getting in on the fun, Real Ale released their own 15th Anniversary ale, an Imperial stout earlier this year. Stone, though is different, they've been doing anniversary beers for a long time and were probably ahead of the curve on this one, as they are on many other trends in beer. When I see their anniversary beer, I'm always a little surprised at how relatively young they are. The same age as Real Ale brewing, but younger than Saint Arnold's, Avery, and some others. I guess I've always just thought of Stone as being around much longer.
For Stone's 15th they made what they are calling an Escondidian Imperial Black IPA. Now if your saying, hmmm that sounds familiar, its because it is. They have a black IPA called Sublimely Self Righteous Ale, itself based off of their 11th anniversary beer, and a beer that I enjoyed. So whats the difference?
The Beer: This Black DIPA weighs in at 10.6% far heftier than SSR's 8.7%. It pours a dark rich chocolate brown with a cafe colored head. Hoppy hop hops on the nose. Citrus peel, pith, fruit all of it. Hints of coco and roasted malts struggle to make their voices heard through the din of hops. The mouthfeel is medium bodied, some astringency either from the booze or from the hops. Roasted malts, grapefruit, citrus peel, chocolate malts. Very very resiny, course, harsh. Much more so than SSR. This is not a gentle beer. There is no balance here, its harshness and hops. Warming it helps some as it gets fruitier, but there is still that harshness that distracts from everything else. Its an interesting brew, and I love hops, but give me an SSR any day over this. I'll give it a C.

Boulevard Nommo

I count myself lucky that Texas is one of the states that gets not only Boulevard Brewing's regular line up, but their premium series of Smokestack beers as well. I've been impressed with almost everything they have put out in this series of beers. Their newest Smokestack beer is a dubbel, but of course you know its not just any dubbel. This one has been brewed with Molasses and had spices like coriander, Cinnamon and star anise added as well. That's a lot of things going on, but would it come together harmoniously or fall flat on its face?

The Beer: It weighs in at 8.1% and pours a deep rich garnet color with a thick dense of cafe colored foam. The nose is spicey, I really get some coriander here, maybe some star anise. Fruity esters, banana and cloves from the yeast used. Full bodied, and those same banana and clove esters, coriander. I was expecting this beer to be sweet, but it was surprisingly dry. It tastes of fall to me. Notes of coco, and cinnamon show up as it warms. Rich, flavorful, multiple levels. Spices get you, tickling the back of the throat not unpleasantly. Continuing to warm up allows even more coco flavors to pop out. This is a seriously rich complex beer. The dry finish really works helping to keep the beer from being sweet. This definitely did not fall on its face, it worked and worked well. This gets a B+ from me.

Clown Shoes Hoppy Feet

Another beer from one of the newer breweries in the Texas Market, this one is an infamous Black Pale Ale. How can something be black and pale at the same time? A question for another day perhaps. This beer as all that are labeled as such are dark heavily hopped beers, this one especially so, weighing in at 80 IBU's.
The Beer: At 7% this is not overly high, nor is it a session ale, somewhere in the middle it pours a dark black with ruby streaks when held up to the light, capped with a taupe colored head of foam. The nose is chocolate, burnt coffee beans, roasted malts, and a whiff of citrus peel on the nose. The mouthfeel is medium bodied, lots of black patent malts here. Burnt malts before being walloped with hops. Citrus pith bitterness abounds on the tongue, but I keep going back to the malts that don't hide behind the hops. There is a chalky quality to it, a burnt malt taste to it as it warms up. This overly roasted quality gives some balance to the hops, however I could do without the chalky taste. This one gets a C+ from me.

MIkkeller 10

Gypsy brewery Mikkeller is one of the more unique breweries in the world. No real place to call a home they travel around the world (mostly in Europe) brewing at different breweries. They also make some really good beers. One of the neat things they did a year or so ago was create a Single Hop series of beers. 10 different beers brewed exactly the same way with the exception of the hops used. This method allowed one to see the impact hops made on all aspects of a beer. I was lucky enough to try a few of these single hopped beers at a Camp Beer earlier this year. Mikkeller has gone from one end of the spectrum to the other with this beer. They have taken the 10 hops used in their single hop series, and blended them into 1 beer.
The Beer: This American IPA labeled beer weighs in at 6.9% and pours a cloudy orangish copper color with a thick dense head of off white foam. Spicy, citrusy, fruity, earthy nose with a hint of toasted malts. The mouthfeel is medium bodied with a good level of carbonation. Resiny, floral, notes of grapefruit and tropical fruits. Marmalade with toasted biscuits comes to mind. Resiny finish. Its an OK beer, but as with the single hop series, I think it highlights why most beers use a blend of hops, and why certain hops blend better with some than others. A mishmash of hops thrown together will be hoppy of course, but many nuances are missing that leaves a good beer feeling muddled. This one gets a B- from me. A good beer worth checking out.

Clown Shoes Eagle Claw Fist

I say this a lot in the blog, but it is a great time to be a craft beer lover in the state of Texas. Craft breweries are popping up everywhere, and more and more breweries are coming into this state (of course I wish there were more coming, but that's a whole other issue). One such brewery is Clown Shoes from Ipswich, Mass. They've been here for a little over a month or so, and for whatever reason I haven't gotten around to trying any of there beers before now. They are known for controversy as much as they are for how their beer tastes which is unfortunate. There are folks out there that seem to me to be a little to easily offended when it comes to Clown Shoes labels. If that gets your dander up, then I can't imagine how one would make it through a day in this world. Frankly I don't care what the label looks like, its whats inside that matters.
The Beer: Labeled an Imperial Amber Ale this one weighs in at 8% abv. The beer pours a ruby amber with a taupe colored head. Very malty on the nose, caramel, toffee, and then you get hints of citrus fruit and hoppy oils. The mouthfeel is full bodied, creamy, very small bubbles of carbonation that lead to this creaminess. Very hoppy, far hoppier on the tongue than the nose indicated. Caramel and Vienna malts in the flavor profile. Very resiny on the finish. Initially I felt the flavors were muddled, there wasn't a vibrancy to the beer. I had just bought the beer and had put it in the fridge to cool down, and maybe I hadn't waited long enough, because when I went back to have a second one, the vibrancy was there, and the flavors were all the same, but they stood out more and this was when I realized I liked the beer thank you very much. This one gets a B + from me.

Deschutes The Stoic

Deschutes is one of those breweries that has a good line up of regular beers and seasonals that are available in six packs. Then, however, they take things up a whole other level with their special releases. Their Abyss Stout is top notch and one that is considered a "must have" for beer nerds. We are lucky in Houston in that we not only get their six-pack line up but we are starting to get most of their special beers as well. We've been getting their Bond Street (named for the street where their original brew pub was on) series of beer (you may have seen Hop In The Dark, Hope Henge among others). Now we are getting their really special beers like Abyss, Black Butte anniversary, and the subject of my post today, The Stoic.
This one is an usual beer to be sure, before my tasting notes, here are the stats: A quadruple style (which really isn't a true style so call it an American Strong Ale if you want), fermented with pomegranate juice and then portions of the beer are aged in used oak wine barrels, and used oak rye whiskey barrels. Oh yeah it weighs in at 11% abv.
The Beer: The beer pours a light orange color with a thin white head. There is notes of oak, pomegranate, vanilla, fruity esters. The mouth is medium bodied, very fruity, notes of white wine, oaky, spicey, very small hints of pomegranate flavors. Some alcohol burn is present as well. A tartness starts to show up as the beer warms. I keep going back to sweet, almost cloyingly so, with no counter. Sure there is a hint of oak, and some alcohol flavors, but its just a little sweet. If it was dialed back just a bit, and maybe some more oak or even whiskey (which I didn't get at all) it would be a balanced better beer. Its a beer to try as it's not ridiculously expensive, but one I don't know if I'd go out of my way for. This one gets a C from me.

Samuel Smith Yorkshire Stingo

I have soft spot for English Brewer Samuel Smith. Back when I was first getting into craft beer a friend of mine bought me a Samuel Smith Gift pack that contained 3 beers and a logo'd pint glass. Those beers (Nut Brown Ale, Pale Ale, Oatmeal Stout) really opened my eyes to some great beers and some insight into British beer and brewing traditions. In this day and age of huge brewing companies that are getting ever bigger (see, SABMiller's recent announcement that they are buying Foster's), Samuel Smith's stands out for being a family owned, brewery that was founded in 1758. In fact according to one source that I read for this post, Sam Smith is determined to continue old school traditions, using horse drawn carriages to deliver beer near their Yorkshire brewery. However tradition goes deeper than the surface, it goes down to how they brew which is using traditional methods specifically the Yorkshire Square. A Yorkshire Square is a cubic structure usually made in stone or metal (Sam Smith's uses Welsh Slate) and its prized because of a couple of things: it collects yeast during fermentation very efficiently due to the a hole in the top of the cube. During brewing a highly flocculated yeast is used and as it ferments and foams up the yeast travels through the hole and remains there on the top, while the beer stays below. (I know a hard visual to understand, but something I would love to see in practice). The other reason this method is used is that it can lead to a full bodied beer with fruity notes.
Sam Smith uses the Yorkshire method to brew all of their ales, including this one named Stingo. Stingo is a style of beer that dates back a few hundred years, and this particular one is aged in oak casks that previously held cask conditioned ale. It is stored in these casks for up to a year or more, and then bottle conditioned.
The Beer: The beer weighs in at 8.0% and pours a chestnut brown with a thin taupe colored head. The head dissipates quickly leaving just a thin barely there film on top of the beer. The nose is full of toffee, malty, vanilla, some oakiness as well, fruity esters. The mouth is medium bodied, notes of treacle, vanilla, oak, caramel, some dark fruits like figs and plums an oakiness is there as well. As it warms there is a spiciness that I can't place, it adds a nice level of depth to the beer. Also notes of cherry. There is a wine like quality to the beer as you finish it up. In true British style for what this beer is, there is an understated quality about it which is one reason why I really enjoy it. Its a big beer by traditional British standards at 8.0%, but light in body which makes it easy to drink. I don't get any alcohol quality to this one which makes sipping it slowly very enjoyable. A great beer and one more reason to go out and try some other Sam Smiths beers (I'm also partial to their Imperial Stout).

Life and Limb 2

If you've been reading this blog for a while you'll notice right off the bat that I didn't put a brewery in front of the beer name. There's a simple explanation as there are two of them: Sierra Nevada and Dogfish Head. Two icons in the craft brewing industry came together back in 2009 and brewed the original Life and Limb. It sold so quickly that few people were able to get their hands on one including yours truly. It was because of that disappointment that I was excited to see they had decided to brew another batch of L&L for release and it was this last two weeks that it started to show up on the shelves.

L&L is an interesting brew in and of itself. As stated on Sierra Nevada's website, the life portion of the name comes from the living yeast cells in the bottle, so one knows this is a bottle conditioned ale. The Limb comes from the two syrups used, maple and birch.

The Beer: The beer weighs in at a hefty 10.2% abv and pours a very rich dark brown, almost black, with a thick taupe colored head. The nose is full of black malts, vanilla, oaky, honestly a little disappointed here. The beer doesn't have a powerful nose, and what is there is very subtle. That subtlety ends at the first sip. Its medium bodied, very malty, sweet, coffee, roasted malts, vanilla, syrupy. I don't think I have ever had birch syrup before, but there is an earthyness to the brew that I think comes from the maple syrup used. I don't get a lot of alcohol in the beer its easier drinking than expected. Some cherry notes as it warms, there is a chocolate cake quality to the beer. Its not overly sweet mind you, but its just what it reminds me of. This is a good unique beer, maybe not a home run, but a very solid brew that is worth looking out for if you can still find it around town.

Wet Hopping

I'm Baaaaccckkkkk....... yes I am well aware that it has been way to long since I've last posted, and even then it hasn't been very consistent. My only excuse, is that things have gotten crazy as life can tend to do. Between having a new baby at home, and starting a little non-profit up called Open The Taps , maybe you've heard of it, but if not, check out the link. I'm hoping my limited posting has now changed, and I'll be back doing what I enjoy, blogging about beer, bars, and everything that entails. So, enough of that stuff, let's get on to the post.

I received a text message a couple of days ago from a friend about me doing a blog post on wet hops. Well now just happens to be a good time to do a post for a couple of reasons. 1) its hop harvest season, 2) a great beer resource has been released that would help give me information on Wet Hopping. That great resource is The Oxford Companion to Beer (edited by Garrett Oliver). Just in thumbing through this thick tome its clear that its something every beer lover should pick up and read.
First a little history of what wet hopping is and what it isn't. Many folks are familiar with the term dry hopping which is adding the traditional dried hops (or pellets) to completely brewed beer (usually occurs in cask or keg). Wet hopping however is very different then this process. Fresh hops off the vine are around 80% moisture, they are harvested once a year, and then they are dried or kilned and this is what is usually used in brewing beer. In the simplest of terms the drying of the hops stabilizes them so that they can be stored and used at any time of the year. However, during hop season, those that live hear hop growing areas have an opportunity to make a unique beer. Hop season runs from late August to late September depending on what hop variety you are talking about. To make a fresh hop ale, hops are harvested, packaged loosely in a cardboard box and shipped quickly to an eagerly awaiting brewery. These fresh hops need to be used within 24 hours of harvesting, so everything has to happen FAST! Once the hops arrive at the brewery they are used just like regular hops are, with one exception: (Per Oxford Beer Companion) because of the high moisture content one has to use 4 to 5 times wet hops as they do dry hops to get similar results. Because of the short turn around from harvest to brewing, wet hopped beers are one of the last truly regional ales around. You won't see many if any wet hopped beers from Texas breweries because we don't live near a hop growing region. However you do see a great many of the style in regions of California, Washington, and Oregon, all near areas of prime hop growing regions. The good news is that we do get some wet hopped beers in Texas from breweries outside the state.
Before getting to a wet hopped beer, I wanted to get a better understanding of what to expect regarding the differences in the flavor profile between a beer hopped using the traditional process and one being wet hopped. I reached out to knowledgeable beer man and owner of the soon to be open Hay Merchant, Kevin Floyd to get his thoughts on this issue. Kevin feels that wet hops have a more subtle flavor profile than their dried counterparts, but that subtlety allows for more layers of flavors. This subtlety brings more balance and more spicier notes. Kevin also gave me my favorite quote in trying to describe wet hops: "a dry hop can be a one note chorus, but in comparison that same hop when its fresh comes off like a full symphony." Well with that quote its time to have a wet hopped beer. Last week I was lucky enough that Anvil Bar and Refuge tapped a cask of Wet hopped Moylan's Hopsickle, and figured if your going to have a wet hopped beer, go big or go home.
The Beer: (Check here for my thoughts on the dry hopped version). The nose is very earthy, hops are present, but not over powering. The mouth feel is intense, mouth coating hops. I remember the other one being like biting into grapefruit, this one was more earthy, and grapefruit pith. Its big, and complex, but no single flavor wallops you over the head. Quickly though after a few sips, the flavors stick to the side of your mouth and it starts to saturate your taste buds. Its a big beer, but very little alcohol. Not a session beer, but maybe a one beer a session beer. I wouldn't know what I would drink after this one since your taste buds are overwhelmed. Having said that it was interesting because of the wet hops and wasn't a one note musical, but many subtle notes that came to together nicely.

The Birth of a Movement

Well, its been quite a while since I posted anything on the blog. But know that I haven't just been sitting around drinking beer (well ok, I didn't do just that). Instead, myself along with some other Houston Beer enthusiasts have started Open The Taps. I won't use this blog to talk to much about them, but I wanted to post the formal press release here so that you can see what we are trying to do and have the contact information to get to our website.

(Houston, TX) - The recent demise of two House Bills (HB 602 & 660) that would have significantly improved the horizon for the Texas craft beer industry, coupled with the outdated restrictions on the industry, led a few citizens to band together to garner real change in our state laws to benefit the craft beer community. Thus, Open The Taps was born-- not only because the restrictions of the current system are stifling our craft beer community, but from the realization that the Texas craft beer industry could be so much more vibrant.

By approaching legislative change from the consumer side, as opposed to from within the industry, Open The Taps hopes to reach more Texas residents on a personal level in order to bring change from the ground-up, unifying voters and consumers into one voice.

With the recent boom in new breweries and brewpubs in the state, now more than ever is the time to make meaningful change in Texas as it relates to the beer industry. From allowing sales at breweries and lifting restrictive limitations on production and distribution for brewpubs, to reaching outside of our state to make entering the Texas market more feasible by easing antiquated labeling restrictions, Open The Taps wants to advocate craft beer in a complete, holistic sense.

Open The Taps will have a launch party on Saturday, July 23rd, at 4PM at Moon Tower Inn (3004 Canal St.). Moon Tower features a great craft beer selection along with some amazing hot dogs, the perfect setting to introduce Open The Taps to the general public. Open The Taps will also be at the Bay Area Mashtronauts’ homebrew competition, the Lunar Rendezbrew, on Saturday, August 6th, 2011. The Lunar Rendezbrew is an AHA (American Homebrewers Association) approved homebrew competition and a member of the Lonestar Circuit. See their website, http://mashtronauts.com, for more details. Open The Taps will be accepting memberships and the board members will be on hand to discuss their plans for the future of the organization.

The Houston citizens that founded Open The Taps and sit on the board are Ted Duchesne (President) of the beer blog Barley Vine, Leslie Sprague (Secretary/Media Relations) of the beer blog Lushtastic and Chris White (Treasurer/Controller), an avid craft beer enthusiast and home brewer. Also part of the Executive Committee are Cathy Clark Rascoe of the beer blog Brewtiful and John Speights, another craft beer lover and home brewer.

About Open The Taps:
Open the taps is a grassroots, non-profit organization that will act as an advocate for craft beer enthusiasts in Texas within the bounds of the multi-tier system and the legislative process. We are incorporated in Texas and are operating as a 501(c)(6). The organization is headquartered in Houston, Texas, but regional branches will be established as support grows. More information on Open The Taps is available at http://openthetaps.org, on Twitter at http://twitter.com/OpenTheTaps and Facebook at http://www.facebook.com/OpenTheTaps.