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    beer me!

    New bill allowing Texans to buy beer to-go from breweries on tap in state legislature

    Eric Sandler
    Feb 15, 2019 | 1:42 pm
    8th Wonder Brewery Procrastinator beer
    Beer-to-go could be a big deal for craft breweries like Saint Arnold.
    Courtesy photo

    A compromise between craft beer breweries and beer distributors should lead to a big win for Texas beer drinkers. The Texas Craft Brewers Guild and the Beer Alliance of Texas, an organization that represents beer distributors, have agreed to support proposed legislation that will allow consumers to buy beer to-go directly from breweries.

    Currently, Texas law only allows consumers to buy beer at breweries for on-premise consumption, and even that’s only been the case since 2013. Under the proposed legislation, currently working its way through the Texas Legislature as SB 312 and HB 672, consumers would be able to purchase up to 576 ounces (equivalent to two cases) of beer per person per day directly from a brewery. In exchange, both parties have agreed not to lobby for additional changes to the law, such as the 5,000 barrel annual limit on brewery taproom sales or the 10,000 barrel annual limit on production for brewpubs.

    CultureMap contacted representatives from three Houston craft breweries — Saint Arnold Brewing Company, 8th Wonder Brewery, and Holler Brewing Co — to gauge their reaction to the proposed legislation. All parties expressed optimism about what these changes could mean for both breweries and consumers.

    “f this historic piece of legislation goes through, everybody wins: brewers, distributors, retailers, beer drinkers,” 8th Wonder president and co-founder Ryan Soroka tells CultureMap. “This law would create another revenue stream for breweries that could fund growth and create more jobs. Additionally, this would create another marketing opportunity for breweries to connect with and educate their visitors, which would ultimately result in a positive economic domino effect through the different tiers of the industry.”

    Saint Arnold CMO Lennie Ambrose shares Soroka’s sentiments and even expresses support for the moratorium on future changes after this legislative session. “A brewery doesn't have to wonder what their business plan is going to be,” Ambrose says. “They know going in for the next 12 years everything is going to be status quo. Hopefully, that status quo works for everybody.”

    Holler Brewing co-owner John Holler sees potential benefits for his Sawyer Yards business. Currently draft-only, Holler will likely add the ability to sell Crowlers (32-ounce cans) once the legislation takes effect. “This deal gives beer drinkers what they’re asking for without waiting any longer for it,” he writes. “I’m very excited about it and I’m proud of my fellow board members for getting us this far.”

    Still, he remains an outspoken critic of the three-tier system that in most cases requires distributors to serve as a middleman between producers of alcoholic beverages and consumers and retailers. Currently, only breweries that produce fewer than 10,000 barrels per year may self-distribute, and the compromise that helped bring about the bargain will maintain that cap for the foreseeable future. Holler sees the deal as an opportunity for distributors to act in their own self-interest without any further challenges to their critical role in the market.

    Most of the beer you drink went through a distributor, not by the choice of you, or the brewer, or the retailer, but by the law. And that distributor has no competition by law (the brewery is bound to that one distributor for life!), so they charge an overpriced fee relative to the service they provide. This fee gets ultimately paid by the consumer and it’s their lifeblood. (Think of it like the Office Space penny-stealing scheme.)

    This scheme is what they dearly want to protect. By putting Beer To Go to bed, they’re hoping that the public and the media will calm down and let them get back to business as usual. If all they have to do is let us sell a limited amount of Beer To Go, AND if we agree not to push the agreed limits for the next 12 years, that’s a great deal for them.

    But consumers shouldn’t let a desire for a better deal — say, the ability to buy kegs directly from a brewery — get in the way of the good. Currently, Texas is the only state that prohibits breweries from selling beer-to-go directly to consumers. The proposed legislation would finally bring Texas breweries into equal footing with their peers in other states as well as Texas wineries and distilleries.

    “As we keep saying, Texas is the only state that doesn’t allow [to-go sales],” Ambrose notes. “We’re not looking for anything crazy: just the rights we should have as small businesses.”

    Allowing breweries to sell beer on-premise sparked incredible growth in taprooms statewide. Venues like the restaurant at Saint Arnold and Buffalo Bayou Brewing’s plans to build a massive new facility in Sawyer Yards wouldn’t have been possible without those changes.

    If these proposed regulations become law, they could bring special events for limited releases. Pretty soon, beer fans could celebrate a new brew’s arrival by drinking it on-premise and taking home a couple bottles for later. It sounds like a small thing, but it will make drinking beer in Texas a little more fun.

    breweriescraft-beer
    news/restaurants-bars

    where's eric eating

    CultureMap editor's 10 favorite dishes at Houston restaurants in November

    Eric Sandler
    Dec 2, 2025 | 5:13 pm
    Charm Taphouse & BBQ
    Photo by Eric Sandler
    Try the sausages at Charm Taphouse & BBQ.

    November’s dining adventures across Houston consisted of only a couple of new restaurants, an upscale, contemporary Chinese restaurant in River Oaks; an ambitious neighborhood eatery in Garden Oaks; and a buzzy barbecue spot on the border of Conroe and The Woodlands.

    The month also provided me with an opportunity to visit a veteran chef in his new home, catch up one of the city’s new additions to the Michelin Guide, and sample a po’ boy from the rising star chef behind Houston’s hottest new burger joint.

    As a reminder, this list isn’t ranked. I liked all of these dishes for different reasons.

    Here are my favorite dishes I ate at Houston-area restaurants in November.

    Lobster Fettuccine at State of Grace
    Chef Ryan Lachaine is off to a strong start as the executive chef of the River Oaks restaurant. The lobster fettuccine — pasta made in-house, of course — features a generous portion of seafood along with a lobster-infused sauce americane. In addition to a couple of Riel favorites, the caviar tots and the butter burgers, he’s also introduced a cheese fondue that matches the menu’s Continental-influenced, retro vibe.

    Birria Beef Pacchei at Lazy Lane
    The newly opened Garden Oaks restaurant is putting a Houston spin on classic Mediterranean dishes. In this entree, house made pasta is paired with braised beef cheek, radishes, salsa verde, and herbs, turning the building blocks of barbacoa tacos into a form that fits the ambitious neighborhood restaurant. Other highlights from the meal included Spanish meatballs and crispy skin ocean trout over beet risotto.

    Deviled Crab at Credence
    One of the 14 Houston restaurants added to the Michelin Guide for 2025, the live fire restaurant near Memorial City Mall serves this dish instead of a crab cake. Blue crab meat gets sauteed in smoky tomato butter for a bite that’s sweet, smoky, and satisfying. Pair it with the grilled snapper for the full Gulf Coast seafood experience.

    Peking Duck at Maison Chinoise
    This contemporary Chinese restaurant from the company behind Toulouse and Lombardi Cucina Italiana is already winning fans in River Oaks. The Peking duck, a speciality of chef Jordan He, delivers tender meat, crispy skin, and paper-thin crepes that are worthy of any version served around town. Pair it with some of the restaurant’s extensive dumpling selection for the full experience.

    Branzino at Okto
    Chef Yotam Dolev recently updated the menu at this Mediterranean-influenced Montrose restaurant. Seared to achieve a crispy skin, the flakey white fish sits in a tomato-gazpacho broth with fennel and olives. Don’t miss the signature frena bread and Greek salad.

    Shrimp Po’ Boy at Boo’s Burgers
    One perk of moving from pop-up to brick-and-mortar is that it allows Boo’s Burgers chef-owner Joseph Boudreaux to indulge creative impulses such as a rotating Friday fish special that’s currently this sandwich. Loaded with a generous serving of crispy, well-fried shrimp, the sandwich is simply dressed shredded lettuce, tomato, and the chef’s smoky burger sauce. Get it before Boudreaux moves on to another special.

    Veal Piccata at Fielding’s River Oaks
    The River Oaks restaurants is fond of fusion flavors, and its take on veal piccata is no exception. Instead of the usual lemon-caper sauce, Fielding’s serves its veal in a richer mushroom cream sauce with fall-friendly caramelized apples and creamed spinach. It’s a heartier take on the classic that’s well-suited to winter’s recent arrival.

    Barbecue at Charm Taphouse & BBQ
    Thai fare meets Texas at this restaurant on the border of The Woodlands and Tomball. The house made sausages are a standout, particularly the beef-and-basil and German hotlink, particularly when dipped in the restaurant’s tangy nam jim jaew. While the brisket and ribs could’ve used a little longer in the smoking, a weekend prime rib special with a crispy crust and well-rendered fat already has me contemplating a return visit.

    Shrimp Tacos at Cochinita & Co.
    At this restaurant in the East End, plump shrimp are paired with a sweet and spicy pineapple pico and a morita aioli, then wrapped in house made corn tortillas. Good ingredients and precise execution — the shrimp are cooked gently enough to retain a springy texture and mild sweetness — make them some of my favorite tacos in Houston. A side of the vegetarian black beans make for a tasty companion.

    Tonkotsu Gachi at Japanese Ramen Gachi
    Influenced by Shawn the Food Sheep, I visited the two-year-old Med Center-area restaurant for dinner. The signature tonkotsu features a well-seasoned, milk-colored broth with deep pork flavor and major umami punch. Paired with some karaage it made for a very satisfying dinner — just be aware that the Food Sheep’s flock may overwhelm the restaurant’s ability to serve diners quickly.



    Charm Taphouse & BBQ

    Photo by Eric Sandler

    Try the sausages at Charm Taphouse & BBQ.

    news-you-can-eat
    news/restaurants-bars

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