Podcast #4 – Interview with Revolver Brewing

Almost two years ago, I pulled through the gate at Revolver Brewing on a Monday afternoon. As the dust from the driveway settled, I made my way through the original brewery building and spoke with brewmaster Grant Wood and Rhett Keisler about Revolver Brewing’s formation and mission. Both gentlemen spoke at length to any questions I asked and gave light-hearted critiques on the industry they were working hard to build their business in.

When meeting the guys, it was obvious to me there is more than meets the glass of Blood & Honey. The two of them, along with Rhett’s father Ronnie, have brewed a business founded upon quality, consistency and open arms to beer fans young and old. And if I could be slightly hyperbolic, as I listen to Grant and Rhett tell their story, there is a feeling of maturity and focus involved that is steamed for success, through their hard-work and go-get-it attitudes.

This past week, Grant and Rhett graciously accepted my invitation to be the first interview for the podcast. Despite what feelings many beer fans in North Texas may hold towards Revolver as a result of their majority stake purchase and partnership with Miller-Coors, what hasn’t changed is the beer and hard working attitude.

Many thanks to Grant and Rhett for sharing their feelings and being open about the changes that come with a partnership like theirs with Miller-Coors. And please, if you still feel conflicted or just have questions, go down to a tour at the brewery in Granbury and meet them. They are honest about their openness and would love to discuss things over a glass of Revolver beer.

Reference links:


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Sightglass #5

To many, Asheville, North Carolina has become a craft beer destination to travel to and enjoy. It’s not hard to get to either; Asheville has a regional airport and Greenville, South Carolina’s international airport is only about an hour or so drive away. With 17 breweries within the city limits and about another dozen or so within a 30 minute to hour drive surrounding Asheville, you could spend a good weekend or even a week exploring both the beautiful outdoors and breweries found in the area.

My trek to Asheville lasted about 24 hours, after visiting some family in central North Carolina and my family and I were driving back to Texas and decided to stop for a night on our way home. It’s a quant mountain town with a lively downtown and a few other growing areas surrounding, like Montford and Biltmore Village. With plenty of touristy things to do in Asheville, the hotels available are a mixture of trendy boutique kitschy motels and big name hotel conglomerates, and everything in between. I understand there is a pretty eclectic selection of Airbnb spots, too.

But, the beer.

If you’ve heard of Asheville and never visited, I would imagine it would be because of either Wicked Weed Brewing or perhaps Burial Beer Co. If you haven’t heard of those, then you probably know that Sierra Nevada, Oskar Blues and New Belgium all opened their second locations in (or down the road) from Asheville. These veteran breweries knew what Asheville folks already knew; there is great water, room for expansion and a community to support great beer.

Even though I only had 24 hours and was only able to visit Wicked Weed and Burial Beer Co, I can tell you with great confidence that I can’t wait to get back to Asheville. There are many breweries I didn’t get to hit up like Highland Brewing, Fonta Flora (Morgonton), Hi-Wire Brewing, Pisgah Brewing (Black Mountain) and others waiting to be discovered.

Podcast #3 – SMASH Beers, Coolships, and Texas History

In this episode, Michael tells us about Texas history, I mention The Collective Brewing Project’s first coolship brew and the latest bottle Brett SMaSHY, and we discuss SMASH beers, kickstarters and New Braunfels Brewing beers.

Links mentioned on the podcast:


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Sightglass #4

About nine months ago, someone, hopefully, at Spec’s Beer & Wine was fired, or at the very least, reprimanded.

In August of 2016, Spec’s Twitter account sent out a tweet stating that GABF gold medal winning Grapevine Craft Brewery was closing. The excitement in that persons morning was quickly turned to dust once it was discovered that they posted something not only in error, but was posted unprofessionally without (properly) reading the letter from Grapevine Brewery to retailers. Grapevine wasn’t stopping production, they were stopping distribution.

Social media is lighting fast and so easily accessible by more than just our computers and mobile phones, that we often tend to react to things rather than act in response to them. Make no mistake, the drive to constantly be “first” and not “miss out” is alive and well in craft beer just as much as it is in any other part of American culture.

The tweet from Spec’s aside, the situation with Grapevine halting it’s distribution, beginning to contract brew along with the brewing it’s own beers and sticking close to home is more than a problem with Grapevine. It’s also problem with Texas’ beer laws, too.

Since bringing things back to the brewery, this does not mean Grapevine can suddenly fill growlers or sell you six-packs. They can sell you stickers, t-shirts, and a couple of glasses of beer to consume on-site, but that’s it. For a brewery looking to change directions or cut costs, t-shirts and stickers aren’t going to help.

If Texas legislators and powers-that-be in the TABC are truly for Texas business and truly for growth in business, they need to stop thinking like it’s 1919.

Support your local breweries and brewers guild.

Overrated Beer Opinions

No matter how much we might enjoy something, it is really easy for us to grow tired of things. Most especially when our popular culture is completely focused on new and more. This applies to beer as much as it applies to a movie franchise, artists, tv shows, food trends, and anything else that could be labeled “overrated.”

Overrated, in it’s current grossly overused manner, is simply ineffective and meaningless when it comes to beer. But, this doesn’t stop beer fans, writers, and marketing/sales people from using it. Considering it’s buzzword-ness, it’s only real use is to create responses and dissection while creating chatter around something, despite it’s potential for decisively negative effects or created opinions.

In short, it creates a slowing or distraction in the flow of a conversation and overall lacks substance to really appropriate express ones opinion about a beer, brewery, or trend.

If we were to find a better way to say what we are actually feeling, I believe you could perhaps use “over-hyped” or “too popular.” Even then, deep down, we know the truth; taste is subjective. And it is subjective because each of us have a different palate, each of us have different preferences, and each of us have taken a different path to get to where we are now. Calling something overrated, attempts to elevate yourself as an authority and, frankly, you aren’t any different than a troll on the comments section of CNN.

We can be better than this. We can be more critical, even without having the most broad beer knowledge around. Certainly, it makes for a humble moment and we can approach trends in a different manner. Seeing them for what they are and letting these trends or popular style move as they will and see what sticks in the long run.

If you don’t like this brewery, or you think there is too much of that type of beer, then don’t consume it. Let’s just stop with the belittling and be united in the joy of loving beer.

Just drink beer and keep loving what you love.

Sightglass #3

It’s 12:25pm on a Wednesday. Texas weather is doing exactly what you’d expect it to do in winter, drop 40 degrees in one day. Still, each day brings opportunities that you might not have the previous day, and it keeps you on your toes.

Fort Worth’s The Collective Brewing Project’s head brewer, Ryan Deyo, has been waiting for just such a day like this. Not because he has any mountain biking plans, though it’d be a lot less work than what he’s about to put in. Though Deyo is an avid mountain biker, his day is going to be way more fun as he prepares for his (and the brewery’s) first spontaneous fermentation coolship brew. This isn’t sorcery he’s about to dabble in. If brewing beer is like making music, he’s opting out of the standard three-chords-and-you-got-a-hit type of song. No, he’s working slow and carefully with his team to create a symphony that will be a collimation of the terroir, or place-ness, of Fort Worth.

It isn’t that he isn’t playing composer here, but perhaps he is a fusion of composer and conductor, bringing the elements together, giving them rest and time, to perhaps, if it was a piece of music, create something that could be called, a fantastique symphonie de bière.**

But, that’s not up to Deyo or his team. That’s up to those little microbes that inoculated the wort in the coolship, who are tipping their hats as they settle in for the journey.

See you in three years.

Curious about how the process went? Check out Instagram for a sneak peak.

**(Something I thought of, I don’t believe they have a name for the beer yet.)

Podcast #2 – The Future of craft beer?

Beyond conversations about underwear and boots, Michael and I talk about two different thoughts in regards to the purchase of craft breweries, the launch of a beer blog run by AB-InBev, and the future of knowledgable beer fans.

Links mentioned on the podcast:


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Santa Fe Beer and Yoga Retreat

As breweries begin open in taprooms, move beyond a small set of open hours, and beyond to act more like public houses and restaurants, they begin to find ways to draw in and keep regular visitors. There are many ways to go about this and most breweries take the route of creating a culture that represents the (perhaps) already established culture surrounding the owners vision and the beer they make. For many breweries, this includes what seems to become standard fare, acceptance of cycling and running clubs, live music, DJ/vinyl nights, and yoga.

Despite what you might think, yoga isn’t just for girls. Yoga is for everyone, fitness, spiritual or otherwise. And while I personally haven’t gotten around to ever taking a class, it is a fascinating addition to beer culture that’s growing; really fast, in fact.

This past week, Carly Taylor of Urban Yoga reached out to me about posting something about her Beer Yoga retreat. As a friend and neighbor of mine, Carly, who also works at Collective Brewing Project when she’s not teaching yoga, had told me about this idea of taking the Beer Yoga to the next level and create a retreat out of it. Yoga retreats are not uncommon, but this seemed new and quite interesting. (See the bottom of this article for discount!)

Good Brew Guide: Beer and yoga seems counter intuitive, to me as a non-yogi. Can you explain the idea behind beer yoga?

Carly Taylor: I am in love with what I do. Studying and developing my yoga practice at Urban Yoga has undoubtedly improved my quality of health on all levels: physical, emotional, mental, and spiritual. I am consistently amazed by yoga’s transformational power, and I adore every opportunity I have to share this healing gift with others. Likewise, working at Collective I have learned to appreciate the beauty, passion, art and devotion that goes into making superior craft beer. I believe that each of our beers is unique, creative, superb and I am so proud to share it and brag about it with everyone that I meet.

Both Urban and Collective are unlike any other place I know. I see a lot of yoga studios that only cater to the American obsession with physical fitness and weight loss, and I see a lot of breweries that only aim to profit off of the thirst of the masses. Thankfully, neither falls into those narrow categories. Both are highly atypical, much more well rounded, and they consistently aim to broaden horizons and push boundaries, even if it means stepping outside of the box. It is an incredible honor to work with such dedicated people, who are truly passionate about what it is they offer.

GBG: Thus you decided to meld or combine the two?

CT: Right! So, in that sense, it felt totally natural to meld and share my two passions – yoga and our craft beer – with everyone and anyone I possibly could. Hence, Beer Yoga. Luckily, Ryan Deyo and Mike Goldfuss – my adopted big brother bosses – happened to think beer yoga at the brewery was an awesome idea even before they met me. And Surya Barrow, my phenomenal mentor, has supported my ideas and given me wings to fly since the moment we first met.

GBG: Where does beer fit in, beyond the cultural aspects?

CT: It was really important to me to offer a bit of cross-cultural introduction. I noticed that many yogis avoided beer because all they knew was the watery, low calorie, light stuff; and many beer lovers avoided yoga because they saw it as a hippie-dippie activity for skinny chicks only. I think both yoga and craft beer are far broader and more diverse. Yoga can literally be for every-body (beer bellies included). And with the infinite flavors and tastes in today’s craft beer scene, almost everyone can find something they love. So I made it kind of a personal mission to expose yogis to badass craft beer, and beer nerds to accessible, fun yoga. So far, I feel like I’m accomplishing that mission!

GBG: What is different from the beer yoga session that you host at Collective Brewing Project versus the retreat?

CT: During a typical beer yoga session at the brewery, we’ll practice for about an hour and then drink a few beers. Sometimes, it’s beer first, then yoga. Sometimes we’ll do yoga with beer! On the retreat, you can expect about the same from the beer yoga sessions that will take place at the breweries. Whereas the Collective beer yoga sessions offer an introduction to Collective beers only, the retreat will offer a tour of the whole Santa Fe craft beer scene. As for yoga, instead of a class once a month, we’ll have a few days to lay the groundwork for a solid yoga practice or fine tune an already existing one.

GBG: What can a person expect from the retreat? Is there a particular level of knowledge of yoga (or even beer) that is required?

CT: There is absolutely no level of yoga or beer knowledge required for this retreat! Every class will be accessible to all levels of students, even if you’ve never practiced before. And you don’t need to know anything about the beers to enjoy their tastiness, but there will be plenty of opportunities to learn more about beer and brewing along the way.

GBG: You mentioned during the retreat you get to have both dinner and tours of a couple of breweries. Which breweries? Will you be holding yoga sessions there?

CT: I am SO excited for the beer dinners. The couple who runs the ranch where we stay also happen to be incredible chefs. They prepare all of our meals using ingredients from the ranch itself, neighboring farms, or local co-ops. They also visited each brewery with me and planned menus according to the beers we tasted. Oh, and they homebrew too! We are having two mulit-course beer dinners with Duel Brewing and Marble Brewing. We will also have a tour of Duel, but since Marble is in Albuquerque, we will not tour the brewery. Rather, Marble beer will come to us. We will also get to tour Santa Fe Brewing Co., Second Street Brewery, and visit New Mexico Hard Cider Taproom. We will have yoga practices at Second Street (right in the Railyard) and at Santa Fe Brewing (on their awesome grassy hilltop).

GBG: As a big fan of New Mexico, I definitely get why you chose New Mexico, beer wise and yoga wise. Do you plan to do retreats in other states?

CT: Yes, ideally I would love to carry The Yoga of Beer Retreat to other states. Portland and Asheville both have thriving craft beer and yoga scenes, so they are obvious choices. I’m also eyeing Montana, where my dad’s family is from. Not only is it stunning and inspiring, the MT craft beer scene has taken off in the last few years, so it would be a perfect destination. Of course, I also can’t wait for the international editions of The Yoga of Beer Retreat – Belgium, Germany, the Czech Republic…who knows what else life will bring!

Thanks Carly!

Are you interested in more information? Carly is offering a $50 discount to anyone who mentions this article when they sign-up! More details.


Brewery Update: Shannon Brewing

About two and a half years ago, I did my first brewer interview. Not entirely confident on how seriously brewers would take me, I decided to choose a new brewery because I felt they’d be more likely to talk to me.

Without hesitation, Shannon Carter of Shannon Brewing answered my email and was happy to welcome me into his home to talk beer, show me the home brewing system he was working on, and also give me his vision of Shannon Brewing. The story he told was rich with a love of history, heritage and, of course, beer that came with a focus of detail and specificity from the years of working in graphic design and running his own businesses, previous to starting the brewery.

It seemed fitting that my first interview after changing over from the Fort Worth Brew Scene to Good Brew Guide, to talk with Shannon and catch up on the past two years. The luck of the Irish was apparently on my side, you might say, and our conversation was a great conversational look at the brewery that has been working hard and building something great.

Good Brew Guide: Wow, it’s been a while!

Shannon Carter: When was the last time we saw each other? Was it two and half years ago?

GBG: I believe it was the actual brewery opening. I brought my family and coordinated with a few friends, who now work at Martin House and hung out on the almost-finished patio. It was a mad house for y’all, but fun time. I know my kids loved playing in the gravel outside.

SC: That’s right! It was a crazy day. We have a lot of families who regularly come to the taproom when we’re open. It’s a good mixture of people.

GBG: That makes sense for the area, being right here in the middle of a growing suburban area. (The brewery is located in Keller, a suburb of Fort Worth.)

SC: Totally. It’s actually pretty neat to see how many families we have out here. People of all ages make us apart of their Saturday tradition.

GBG: Back when we first met, that was something you spoke about wanting to do is to get intrenched in the local community. And by local community, you meant Keller first. 

SC: Absolutely, it’s been great to see people love what we’re doing, supporting Samantha Springs, and be active in the community right along with everyone. We’re a part of not just events that Keller puts on, but we’ve become a place for people to hold events at as well. For example, a local author is doing a book signing here next week. It’s something that goes back the breweries and pubs in Ireland that we take on. In Ireland, they are sort of the local place for people gather and find out the news or gather for events. We are continuing that tradition on here at the brewery.

GBG: Speaking of the brewery, two years in, how are things? What has changed or grown? I’m seeing y’all in a lot of places outside of Keller, so that tells me your reach has grown extensively.

SC: The brewhouse is still the same fire-brewed system. We have a new canning line, and it’s definitely been keeping us busy. Especially since joining Andrews (Distributing), they’ve kept us on our toes and gotten us into a lot of places we just didn’t have the time or staff to get to. This also means we’re brewing often enough that were are to capacity space wise. We have two cold rooms and we find ourselves stacking deep and tall with kegs and cans with the fermenters full, too.

GBG: How often are you brewing now?

SC: At least three days a week, or at a minimum, two. If we brewed more, we wouldn’t have a place to put them, tanks or cold room. We’re filling tanks as soon as they are emptied and filling space in those cold rooms as soon as Andrews picks the kegs and cans.

GBG: That smells of a likely expansion sometime in your future.

SC: We need to at least get some more cold room space soon, that is something that’s primarily on my mind. Our biggest and most recent change / addition / purchase is our centrifuge. This is going to revolutionize several things for us and really take us to another level in several areas. I’m really excited about it!

GBG: I remember going to a tour several years ago at Revolver and Grant (Wood, head brewer) explaining to me how key their new centrifuge was going to be in producing better and more consistent beer. How is it going to change things for Shannon Brewing?

SC: He’s right and it’s going to be big things for us, too. We are always looking for ways to improve and, if you drank our beer a year ago, I would tell you to try it again because it’s better from even a year ago. We’ve got our recipes pretty well nailed down, but we’re constantly looking for ways to improve anywhere we can and this centrifuge is going to help us both on the beer side and the production side of things.

The first thing is better (more) recovery of the beer from the tanks going into the kegs or cans. The filtration system is beyond comparison when you consider how much you can lose when going from tank into the portable receptacle. Secondly, with the centrifuge, we’ll be able to get out any remaining yeast or hop particles that are floating around in the beer, which is going to ensure that we don’t have issues with beer going bad after a period of time or even refermenting in the can. Due to the improper storage of our beers, by fans or local stores putting our beers on warm shelves, rather than keeping them at cold room or cellar temperature, we’ve had a few issues with some cans. This is where you have to think about more than just making the beer, but how it maybe stored, and in turn, make changes to make sure bad things don’t happen when it’s out of your control.

GBG: Unless this was a drastic issue, I have to think that beer was sitting too long wherever it was. Bedroom closets or a liquor store shelf are not cooled to 50 degrees. Any beer could have issues with that.

SC: Right. These issues were not widespread, but when it effects even a few customers, we listen and want to right the wrong. If I directly sold you that beer, I’d tell you I want you to take care of the beer as much as possible, but I can’t follow it to your house or store. Things happen. But, I also believe this is partly a market issue right now, too. Filtering is not cheap and most small breweries don’t do this. With the sheer amount of beer out there, you have to think about what happens to your beer when it leaves your brewery. For many of us, we know how we want you to enjoy our beer, but what happens when 200 different breweries find themselves on the same shelves? Some beer sits longer than it should, at home or at the store.

GBG: Would you say this situation is something that encouraged you to make a purchase like this?

SC: Yes and no. I want to do what’s best for the beer myself and my team are making. It’s not to say a complaint or two didn’t influence it, but when you are doing something like running a brewery you want to address these issues when they happen, as well as before they happen. Purchasing a centrifuge was something I would have done, even if we weren’t having this issue. I would say this is just good business more than anything. It’s in my best interest, both as a brewer and a brewery owner, to constantly find ways to improve my product and that means making investments like this.

GBG: It makes a lot of sense to me. Making beer, wanting to make it better and better for the customer.

SC: Exactly. The centrifuge is great for us and the customer and we want to make sure we’re doing everything we can to make the right decisions to help the customer as much as we can. That’s also a reason we’re sticking to cans for all of our beers.

GBG: I remember your original designs from the press releases had both bottles and cans. Did you drop the bottles from your line-up?

SC: At this point, all of our beers are now going into cans. Originally, we were going to have a mixture of cans and bottles and then large format bottles. Cans are easier and we want to give more opportunity for people to enjoy them in more places, like the lake or on a hike. Plus, we can fit more onto a shelf if everything is the same size, which means getting more of our beer into more places.

GBG: Are you doing larger format cans, as opposed to 12 ounce cans, for the seasonal beers?

SC: We are sticking with 12 ounce for everything, but we’ll do a four-pack for the seasonals, as opposed to the six-packs for the year-round beers. That way you can break one off and hand to a friend or not get overwhelmed with having to drink an entire bomber on your own. Beer is made for sharing and we want help encourage this while giving the opportunity to take them more places. Consider something like a bourbon barrel-aged stout, it doesn’t taste any different from bottle to can and since there is no light being let in, it’ll stay fresher, longer. And if you are one of those folks that likes to properly age a beer, you could stack more cans in your cellar than you can bombers. Although, I personally would to drink the beer fresh.

GBG: Makes a lot of sense to me. It also provides the opportunity to share maybe two or three of the cans with some friends but put one back to personally enjoy later on.

SC: Exactly, we feel like it’s the best of both worlds in that regard. Bombers are great, but cans are more portable and infinitely more recyclable, as well. Moving beyond seasonals, you may not want to drink big beers all the time, so naturally the 12-ounce can proves to be just enough if you are cracking open a beer for a meal or whatever situation.

GBG: What kind of seasonals should we plan on seeing soon?

SC: One seasonal that I’m really excited about is our Chocolate Stout aged in bourbon barrels. It’s one that we have been really excited to share at our tap takeovers and we’ve received a lot of positive reaction to it.

GBG: Your Chocolate Stout is one that I’ve enjoyed more as you’ve evolved the recipe. Originally, it was more of a chocolate milk flavored beer, which for me personally was not really my thing because of the sweetness. I feel if you want chocolate milk, you’ll drink chocolate milk. But now I feel like you may have found that middle ground and it tastes like a proper milk stout with chocolate flavors. Now, I think I’m tasting the chocolate flavors from the malts and it’s more balanced and without so much from the sugar you may have added.

SC: That’s great to hear, that’s exactly what we’re going for. And really, what we’re going for with most of our recipes. One thing I’ve learned is that we are a malt-forward brewery, meaning that’s what I like and what I like to brew, so that is what we do – brew malt-forward beers. Take our IPA, for example. People who try our IPA will find that there is a flavor that their hoppy-preferred palates aren’t wholly used to, because with our IPA the malts are just as forward as the hops are. Of course, this isn’t a bad thing, but it sort of harkens back to our Irish heritage and how they made (what would become) IPAs, when the British brought the style to them. Hops were a preservative back then, not something used for flavoring. And it’s true that people do love their super hop-forward beers, it’s just not our goal with our Shannon IPA. I wouldn’t say that we might not do a more hop-forward IPA, at some point, but it would be outside of what I prefer.

GBG: What you are describing reminds me of trying my first American IPA* years ago, after being used to British ESB’s (Extra Special Bitter). I really didn’t know what was going on or if this was even a good beer.

SC: It’s a flavor preference that one could say was brought on by the expansion of beer styles here in America. Especially for early craft breweries building up the focus of creating new and flavorful beer as opposed to the big macro breweries tasteless swill, this was awesome and it’s great that the more hop-forward beers are still so popular, but that’s not what we (at Shannon Brewing) focus on. And I’m completely okay with going against the grain a little bit with that movement. We’re different because this is what we like, not because every one else is the same. I’m not saying that (other breweries) are exactly alike, but this is what makes us a little different.

GBG: I would say there is room for that, especially in North Texas. As more breweries open, we become more diverse in the range of styles that breweries focus on. You almost have to, if you want survive with the number we see opening up.

SC: There is a little bit of that survival part that makes us and the other breweries around town keep ourselves on our toes. It is probably the only real bit of competition between each other. Which is how it should be, honestly. Community (Beer Company) does what they do, Martin House (Brewing) does what they do, and we do what we do. It’s great!

GBG: Going back to the centrifuge, when should we expect to see beers run through centrifuge on the market?

SC: We’ve already run three batches through them, so we should see those on the market by the time this interview goes to press. I’m really excited to hear the feedback. We are very pleased with the results already and can’t wait to get these beers out into the market.

It was great to talk with you again!

Check out Shannon Brewing’s taproom featured on this weeks Sightglass.

*Editors note: As a beer fan in the beginning, I drank more English and Belgian beers before discovering American beers.

Sightglass #2

Thanks to abuse and the eventual Prohibition in America, for American laws, people, and even marketing, beer is considered an adult beverage that should be consumed almost in secret and away from the innocent eyes of the family. The over-indulgence of beer and it’s alcohol-filled relatives are seen by many, especially in strict religious circles, as something that could make you or keep you cut-off from the rest of your good, believing family.

Craft beer doesn’t deny the problems of the past, but perhaps it seeks to show that drinking beer isn’t a race. Beer shouldn’t something to abuse and consumed safety of moderation, and whatever that looks like to you. You can still enjoy copious amounts of beer without the hangover, the key is in how much and how quickly you consume what you consume.

When you draw a comparison to the larger macro breweries, big beer wants you to drink their beer and the government tells them to tell you to be responsible. They aren’t looking out for you, or at least encouraging you in a real, meaningful way. They don’t care if you drink one or ten; either way it means you are buying their beer. Craft brewers have a wide open playing field with so many different beer options and places to consume their beer and so it’s advantageous for them to keep you in moderation in the hope you’ll come back for more.

True enough, it may not be the primary, or even secondary, goal of craft brewers to worry about your moderation. But, if you are drinking to get sloshed, why spend that extra money on something that’s actually good, but you won’t remember that very fact?

“It’s actually pretty neat to see how many families we have out here (at Shannon Brewing’s taproom.) People make us apart of their Saturday family tradition,” Shannon Carter of Shannon Brewing Co, in Keller, Texas.

Stay tuned for a full-length interview with Shannon.