There is a light at the end of the tunnel folks. Here are a few highlights of what is happening in the Austin area beer scene.
Hemp Balm On Sale Now
Jester King Brewery became one of the first licensed hemp growers and just released their first product, a hemp balm. The hemp was planted last summer, and, when ready, processed into cannabidiol (CBD) oil with the help of a few of Jester King’s friends at Sweet Sensi in Austin. Spearheaded by the brewery’s farmer and goat caretaker, Farmer Peppy, the vision for Jester King’s first personal care product has come to life.
Pink Boots Collaboration Beers Available Now
The Austin Chapter of Pink Boots Society has been out and about brewing collaboration beers with participating breweries using the Pink Boots Blend by Yakima Chief Hops. Moxy Lady DIPA from Pinthouse Pizza is out now. Support women in beer and grab a six-pack or two. Stay tuned to CraftBeerAustin.com as we cover other upcoming beers from Austin Beerworks, Vista Brewing, Hold Out Brewing, and many more!
Altstadt Brewery Supports Veterans
With the help of Brown Distribution, Altstadt Brewery will be donating $1 to the Texas Coalition of Veterans Organizations for every case sold in the Austin area. This includes the accumulative sales from draft beer, 15 pack cans, 6 pack cans, and 6 pack bottles. Consumers can easily find Altstadt beer in the Austin area with Altstadt’s beer map at www.altstadtbeer.com/beermap.
Austin Ale Trail is Back
Austin’s craft beer scene is booming and shows no signs of slowing down. With so many breweries to choose from, visiting them all can be a daunting task. That’s where the Austin Ale Trail comes in, grab a passport for $5 at one of the participating partners, visit local breweries to get a stamp and redeem your passport for unique swag.
Beerburg Announces New Food Concept
Beerburg Brewing’s onsite restaurant Taqueria la Violeta has a new concept and menu focusing on authentic Mexican street food. Inspired by Chef Ricardo Gutierrez’s heritage and named for his family’s ranch in South Texas, the menu features scratch-made dishes from meat and veggie-forward tacos to housemade tortillas and salsas, all meant to pair with the brewery’s range of classic styles to boundary-pushing experimental brews.