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    shaking it up

    2 buzzy Houston breweries shake up seltzer market with crisp new options

    Eric Sandler
    Jan 4, 2021 | 1:05 pm
    Buffalo Bayou Brewing seltzer 6 pack
    Hibiscus gives Buff Brew's seltzer a pink hue.
    Courtesy of Buffalo Bayou Brewing Company

    Two Houston-based breweries have joined the growing seltzer market. Both Buffalo Bayou Company and Karbach Brewing Co. have new offerings that have recently hit store shelves.

    Buff Brew’s Summer Street Hibiscus Lime Hard Seltzer takes its inspiration from a jamaica agua fresca. Using hibiscus gives the beverage a neon pink color, while puréed lime gives it a citrus pop. At just 5-percent alcohol-by-volume, it’s easy to knock down a couple without suffering the same repercussions as a Scotch Ale or other, heavier brew.

    Karbach, the locally founded brewery acquired by Anheuser-Busch InBev in 2016, sought inspiration from the popular Ranch Water cocktail for its seltzer. Made with blue agave and lime, the Ranch Water seltzer mimics the drink’s flavors without the use of tequila or other spirits.

    “Something that took a long time for us to get just right was creating a super clean finish devoid of any aftertaste,” Karbach marketing manager David Graham said in a statement. “Our Ranch Water lets the agave and lime really shine without any artificial flavors. It is incredibly refreshing and we know folks are going to really enjoy kicking back on a hot afternoon with a Ranch Water or two.”

    The easy-drinking seltzer contains 90 calories per can and comes in at a low 4.5-percent ABV.

    Both the Buff Brew and Karbach drinks enter a crowded but growing market. Led by White Claw and Truly, the market grew more than 200 percent in 2019, according to data compiled by the IWSR, which tracks global sales of beer, wine, and spirits.

    Consumers like the seltzers because they're easy to drink. Each can typically has less than 5-percent ABV, is gluten-free, and only contains around 100 calories.

    That success has triggered a flood of bubbly competitors. Coca-Cola announced that Topo Chico would bring its own hard seltzer to America in 2021. Texas favorite Shiner introduced its Straight Shooter seltzer last summer.

    craft-beer
    news/restaurants-bars

    what's new at Julep

    Southern-inspired Houston cocktail den ranks No. 84 on North America best bars list

    Eric Sandler
    Apr 1, 2026 | 4:15 pm
    Julep bar staff
    Courtesy of Julep
    Julep is North America's No. 84 best bar.

    Houston’s only bar to win a national James Beard Award is once again basking in the international spotlight. Julep has been ranked No. 84 on the extended list of North America’s 50 Best Bars 2026.

    The ranking marks Julep’s first appearance on the list since 2022, when it ranked No. 46. Last year, Bandista, the speakeasy-style cocktail bar at the Four Seasons Hotel Houston, ranked No. 59. The only other Texas bar on the list is Austin’s Nickel City, which ranked No. 96.

    “Julep takes its Southern heritage seriously,” its entry on the 50 Best website reads. “American whiskey and warm hospitality form the backbone of the bar's operation and identity, together with house cocktails that lean into herbal flavours. Make sure to venture beyond its trio of namesake concoctions into the selection of house creations, such as its guava-infused vesper.”

    Founded by bartender Alba Huerta in 2014, Julep pays homage to Southern cocktail traditions. In addition to its spot on the best bars list, it earned a James Beard Award in 2022 for Outstanding Bar Program.

    “This recognition reflects years of focused work, strong leadership, and a team committed to doing things with intention every single day,” Huerta said in a statement. “Launching our spring menus in both the Main Bar and The Parlor is especially exciting. The creativity in house is at an all-time high, and the drinks are not only technically strong, they are incredibly delicious. It feels like a moment where everything is coming together, and that energy is something we’re excited to share with our community through experiences like Chef’s Cut.”

    As Huerta noted in her statement, Julep isn’t resting on its laurels. In November, Huerta transformed an event space/storage area into The Parlor, a separate bar within Julep that serves drinks made with advanced techniques such as clarification, carbonation, and other culinary-driven processes. For spring, The Parlor has introduced new cocktails such as La Fresa, a carbonated cocktail made with tequila, house made strawberry soda, and a chile de árbol tincture, and the Silk & Oak, made with butter fat-washed rum and bourbon, activated yeast, shiitake mushroom, maple, and Angostura bitters.

    On Wednesdays, Julep hosts its Chef’s Cut pop-up, where local chefs create special dishes to pair with the bar’s cocktails. A portion of proceeds from the night’s featured food items benefit the Southern Smoke Foundation, the Houston-based nonprofit that provides emergency assistance and access to mental health services to hospitality workers.

    Future participants include Top Chef contestant and pitmaster Michelle Wallace on April 8, CultureMap Tastemaker Awards Rising Star Chef of the Year winner Lucas McKinney of Josephine’s on April 15, Anthony Anderson of Sophie on April 22, and Anitra Broussard, formerly of Riel, on April 29. Blood Bros. BBQ co-owner Robin Wong serves as resident DJ for the Chef’s Cut series.

    “Chef’s Cut is about creating a space where culinary talent and cocktail innovation come together in a way that feels both intentional and approachable,” said Huerta. “It’s an opportunity to celebrate our peers, support one another, and work with a great cause — Southern Smoke.”

    Julep bar staff

    Courtesy of Julep

    Julep is North America's No. 84 best bar.

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