Take a trip with us around the world and see what unique beers we've made since we opened. We are known for our old world beer styles and recipes, creating classic or forgotten beers with a fresh take on them. We've done our homework to find and hone these recipes that truly set us apart from all the rest.
A light, crisp, and refreshing ale, our blonde is brewed with American 2-row barley, Centennial and Cascade hops, and a clean fermenting ale yeast. This is our very first beer we ever made and it is our flagship beer that truly showcases what we do beautifully.
One of the only styles of beer indigenous to Australia, the sparkling ale was first brewed and consumed by British colonists in the Australian continent. Rooted in English brewing tradition but made with distinctly Australian ingredients, this beer is in a class of its own.
Our take on the classic English porter this beer is low in alcohol but high in flavor thanks to additions of roasted barley. A base of Maris Otter malt is complemented by a traditional English yeast strain.
France and Belgium share not only a border, but also some similar brewing traditions. This hasn’t kept France from producing their own unique beer styles and cultures, however. Less spicy and phenolic then it’s Belgian counterparts, this French Ale is subtle and delicate.
Our West Coast IPA is balanced with malt sweetness, light hop bitterness and full of hop aromatics. For our beer we chose the traditional American interpretation that offers a rotating hop selection that highlights this wonderful ingredient. Hops used: Columbus, Simcoe, Amarillo, and Centennial.
The Extra Special Bitter is a style of beer unique to Britain. ESBs are made with hops grown on the British Isles that lend an earthy richness to the beer. This hop character is balanced by malt sweetness and a fruity ester contribution from the yeast. This beer is well balanced and delicious.
Kölsch is a German style of beer originating in Cologne, Germany. Like champagne, a beer cannot truly be called a Kölsch unless it was brewed in Cologne. Fermented at ale temperatures and then lagered like a pilsner, this beer is light and crisp while also full of flavor and satisfying,
The Irish Red is very balanced and drinkable. This beer has moderate malt character, pleasant light hoppiness. It is made with 50lbs of potatoes in the grist to lend it an earthiness and depth of flavor.
A complex strong beer originating In Scotland and characterized by substantial malt flavors. Wee Scot remains one of Scotland's definitive beers. This strong ale Is traditionally served In small (wee) measures due to alcohol strength.
The Broyhan has It's orgins from an Austrian brewer who wanted to make his own style of beer. Low In alcohol and lightly hopped, made with 50% barley and 50% wheat from Barton Springs Mill, just down the road from us. A true wheat beer that's easy to drink on a warm summer day.
Happoshu is a Jappanese wordthat translates to " Sparking Alcoholic Beverage". Our Happoshu Is 51% Pilsner and 49% jasmine rice. This gives the beer an Incredibly light and crisp body. We fermented the beer with Sake yeast to lend some subtle fruity aromatic notes.
Made with Medusa hops which is one of the only hops native to North America. These hops lend a subtle spiciness that is balanced with orange blossom honey. Rounded out with the fantastic flavor of Oaxacan green corn from our neighbors Barton Springs Mill. Fermented with Mexican Lager yeast, this beer is a perfect summertime beer.
The beer style "Common" is one of only a small handful of beers that are native to the United States. They have their roots in a German beer called a Dampfbier or "steam beer." Essentially, these are beers made with lager yeast fermented at ale temperatures because historically, breweries lacked refrigeration. The Kentucky Common is made with grains available in Kentucky in the 1800s. 6-Row Barley, Rye, Corn, and some Caramel malts make this beer similar to a bourbon mash. Please enjoy this glass of unique US history!
Blending the best of two vastly different brewing worlds, this New Zealand Saison has the malt bill and yeast character of a traditional Belgian Saison with fruity notes and slight peppery kick. Motueka and Wakatu hops from New Zealand complement and enhance the yeast profile and make for a wonderful blend of flavors.
Beer brewing can take many strange paths. Historically in Eastern Europe, beer was made with barley, oats, or wheat. When those ingredients became scarce or costly, alternatives were often used. In this case peas. This Lithuanian Farmhouse ale is a take on a historic style called "March Beer" where a portion of the grain bill consists of split green peas. The beer isn't green and it doesn't taste like soup, but there is a wonderful earthy undertone from the addition of this unorthodox ingredient. Rounded out by Czech hops and a very traditional Lithuanian yeast, this beer is a journey into brewing history.
Horner—from the Lower Austrian town called Horn—was popular in Austria the 1700s and 1800s, and especially in Vienna. Its earliest known mention is a 1687 ducal resolution regarding taxes on beer. The composer, Mozart, actually wrote a song about Horner as his favorite summer drink.
This beer is made with 100% oat malt which makes it an outlier already, but the addition of cream of tartar lends a very subtle lemony tartness.
The Horner is a truly fascinating slice of beer history.
The Rosa Zoigl is the result of a collaboration brew day with the Austin area Pink Boots Society chapter. The Pink Boots is an organization that helps support and elevate women in the brewing industry; a cause near and dear to our hearts. The Zoigl itself is a Bavarian lager dry-hopped with this year's Pink Boots hop blend. Traditionally Zoigl beers are made by different brewers in the small communities where they originate and a Zoigl sign is hung outside of the person's home who has a fresh Zoigl on tap. Light and crisp yet fruity and pleasantly hopped, please enjoy our take on this historic style.
Brewers have always been inventive, even back in the first days of commercial brewing. The Broyhan has its origins as the brainchild of an Austrian brewer who wanted to make his own style of beer. Low in alcohol and lightly hopped, this beer is definitely unique to its time and place. Made with 50% barley and 50% heritage wheat from Barton Springs Mill just up the road from our brewery, our Broyhan is light and refreshing. A true wheat beer, this style is very easy to drink on a summer day while sticking to the inventive trailblazing nature of its creator.
Hops used: Simcoe, Amarillo, Citra, and Galaxy.
The Hazy or New England IPA (NEIPA) has its origins in a wonderful brewery in Vermont called The Alchemist. This style pushes hops far away from their typical use as a bittering ingredient and explores the lush juicy character they can bring to a beer when added late in the fermentation process. Our Hazy has nearly 3 lbs of hops per barrel, but only 8 ounces were added during the actual boil of the beer. The rest were added during knockout and during fermentation. Hops were added during the peak of active fermentation to allow the yeast to bio-transform some of the flavor compounds into something unique, and another healthy dose was added after fermentation was complete. Cloudy by design, this beer is a juice bomb!
Back in 2014 Dripping Springs was named the first international Dark Sky community in Texas meaning that our town was perfect for looking at the stars on a clear night. Our beer, Star Party, pays homage to that honor. We took a traditional spicy Belgian Wit beer and heavily dry hopped it with Australian Galaxy hops. There's no better way to spend an evening than looking at the galaxy in the sky while enjoying some Galaxy in your glass. Time to have yourself a Star Party!
In Welsh the words "Cwrw Haf'' translate to "Summer Beer," and while that may be a mouthful to say, this beer is deceptively easy to drink. Made in the English style with premium English Malt, traditional English yeast, and a variety of hops called Sovereign grown in Wales, our Cwrw Haf would be perfectly suited for a summer evening in the Welsh countryside or a warm afternoon under some Texas live oaks. Iechyd da! (That's Welsh for "Cheers!")
Tella is a traditional beverage fermented with grains that are native to the Ethiopian region. This Tella is made of Ethiopian teff flour, sorghum flour, maize, millet, barley and honey. Traditionally this beer is bittered with an herb called Gesho which lends a subtle spiciness and earthiness to the beer that hops can't quite match. Please enjoy!
Thur: 4-8 pm
Fri: 4-8 pm
Sat: 11-9 pm. (kitchen closes at 8:00 pm)
Sun: 12-7 pm (kitchen closes at 7:00 pm)
**We are not taking reservations, we have ample seating inside and out so it's first come first serve on tables**
**We do not take food orders over the phone, please come in to order thank you**
We are dog friendly, they are welcome on the patio and in the beer garden areas. Please pick up after your dogs and be respectful of the space. Thank you!
Per TABC rules we are following all Covid guidelines. We will be following the latest CDC requirements regarding masks. We ask that if you have not been vaccinated, that you wear a mask indoors. Please let us know if you have any questions regarding this information.