San Marcos’ first production brewery, Altmeyer & Lewis, officially opens Saturday

Former homebrewers Stewart Altmeyer and Byron Lewis are proud to say they own the first production brewery in San Marcos.

So far, the college town to the south of Austin has a handful of brewpubs, but Altmeyer & Lewis Brewing Co. is the first one — within city limits but outside the county — to operate with a production brewery license. The brewery will be officially up and running Saturday with a grand opening celebration that will serve as many locals’ first chance to try the four beers that the founding duo is offering.

Contributed by Altmeyer & Lewis Brewing. San Marcos is officially get a new brewery with the grand opening of Altmeyer & Lewis this weekend.
Contributed by Altmeyer & Lewis Brewing. San Marcos is officially get a new brewery with the grand opening of Altmeyer & Lewis this weekend.

The brothers-in-law who met because they married a pair of sisters, they’ve been avid homebrewers for many years and finally decided to make their hobby a business a few years ago. Although getting the proper permitting took longer than expected and required a move a little outside of town, they are “looking forward to officially opening, but we’re terrified at the same time,” Lewis said.

Thanks to Altmeyer’s German heritage and his science background, Altmeyer & Lewis Brewing has crafted a brewing program centered on the traditional practice of Reinheitsgebot — making beer, as German brewers did 500 years ago, with only four ingredients: hops, barley, water and yeast.

“It only takes one bad batch of beer to turn people off craft beer and drink whatever it was they drank prior,” Lewis said. “To do our part, we make sure we’re 100 percent Reinheitsgebot-compliant. We have nothing in our beer but the four basic ingredients. Stewart is very passionate about technique and making sure the beer is clean and crisp and the way it used to be.”

Both founders have brought skills and preferences to the job that balance each other. While Altmeyer tends to prefer lagers, Lewis is all about ales. Altmeyer brings his science background to the forefront for brewing, while Lewis, previously in the military and now a part-time firefighter, knows “how to make things work with limited tools. We complement each other pretty well.”

They have two lagers and two ales — as per their personal tastes — in their core lineup, with each one intended to pair with the Texas heat.

These include a German lager, “brewed using the same techniques practiced by the Altmeyer family over 100 years ago,” according to the Altmeyer & Lewis website, and a bock, which Lewis said won’t taste like the most ubiquitous beer in Texas (Shiner Bock) and will remind people what the style traditionally is supposed to be like. The brewers also make a red ale, which is proving to be their most popular, and a double IPA at a whopping 9 1/2 ABV.

The brewhouse is capable of producing 3,000 to 3,500 barrels a year, and with that capacity, Altmeyer and Lewis have plans for a rotating series of SMaSh beers in addition to the core four brews. (SMaSH beers have one type of hops and one type of malt to emphasize the individual flavors of each ingredient.)

On Saturday for the grand opening party, starting at noon, Altmeyer & Lewis Brewing will have the Maine-iac Seafood truck (offering “amazing lobster anything,” Lewis said) parked outside, as well as live music from three acts including a local band called Spilt Milk. There will also be T-shirt screenprinting, games for kids and “plenty of beer flowing.” In the future, the brewery will be looking for more food trucks during weekend taproom hours.

“We probably could have done a brewpub license, but there’s an allure to being first to something,” Lewis said.

Real Ale’s Mysterium Verum series finally going into bottles

Contributed by Real Ale Brewing. The first Mysterium Verum beer to be bottled is being released on Black Friday next week, followed by a party at the brewery.
Contributed by Real Ale Brewing. The first Mysterium Verum beer to be bottled is being released on Black Friday next week, followed by a party at the brewery.

Christmas has come early: Real Ale Brewing’s elusive series of barrel-aged and sour beers, known under the Mysterium Verum label, are going to be more easily available starting on Black Friday.

That’s when the Blanco brewery will be releasing about 1,600 bottles of Tenebra Aeterna — a barrel-aged sour porter — throughout Texas. Though the initial bottle launch is staying small and may mean a bit of a hunt is in store, Real Ale is offering fans a little closer to home the chance to get bottles on Nov. 26, the day after Black Friday.

Two Blanco-area stores will each have more than 100 bottles once they open that morning, 10 a.m. for Hill Country Liquor and 10:30 a.m. for Redbud Cafe. They’re selling the beers first come, first serve, so you’ll want to get there early. Each customer is also limited to one bottle only.

Bottle in hand, you’ll then want to head over to Real Ale for the Bottle Release Party, which starts early — 10:30 a.m. — with a special Barrel Room Open House featuring Head Brewer Schmitty and Director of Brewing Operations Tim Schwartz. They’ll be in the Barrel Room through 1 p.m. “signing bottles and answering all your beer questions about Mysterium Verum, Real Ale and life,” according to the brewery.

Plus, Real Ale will have Tenebra Aeterna and the Barrel-Aged 20th Anniversary Ale on tap, along with 12 other beers and the cask engine. Need to start stocking up on stocking stuffers? Look for Mysterium Verum glassware, new Mysterium Verum shirts and 20th Anniversary Bottle Cap Maps.

It’s certainly been an exciting 2016 for Real Ale and its many fans. Real Ale Brewing turned 20 in April and has been releasing all sorts of surprises throughout the year, including a new beer, the draft-only Axis IPA.

Here’s what to expect from your bottle of Tenebra Aeterna:

“Latin for ‘eternal darkness,’ Tenebra Aeterna means more than just the absence of light; it brings a shadow of dark malt into the realm of sour beers,” according to the brewery. “A robust porter brewed with chocolate and black malts is interred in oak with nothing but our MV House Culture to keep it company. After many moons the ale emerges, and we meet a sour beer unlike any that has heretofore been seen. Tenebra Aeterna is marked by notes of dark, sour fruit and a tantalizing character of subtle roast and cocoa. Come out of the light, and embrace the darkness.”

Why, yes, let’s do that.

For more information about the release, visit facebook.com/RealAleBrewing/.

Thousand Oaks Brewing replaces short-lived IronSight in Cedar Park

Arianna Auber / American-Statesman. Thousand Oaks Brewing's Dave Heath, left, and Grady Reynolds work at the brewery with Reynolds' dogs, including Whiskey, keeping them company.
Arianna Auber / American-Statesman. Thousand Oaks Brewing’s Dave Heath, left, and Grady Reynolds work at the brewery with Reynolds’ dogs, including Whiskey, keeping them company.

Sometimes, dreams just don’t work out the way we imagine them — but that hasn’t stopped one local entrepreneur from opening his second attempt at a brewery.

Thousand Oaks Brewing is now operating in the former Twisted X Brewing space in Cedar Park, which had only last year been occupied by IronSight Brewers. That brewery had been the collaboration of Grady Reynolds and Robert Chaney, brothers-in-law who shared the vision of opening a brewery.

Although the pair ultimately parted ways after not agreeing on the direction they wanted to take IronSight, Reynolds held onto the warehouse and transformed it into Thousand Oaks Brewing with the help of brewer Dave Heath, formerly of Rogness Brewing. He’s created four new beer recipes that are giving the new brewery, opened on weekends for tastings, a promising start in the Austin marketplace.

The closing of IronSight “wasn’t what I wanted to happen, but I’m glad it did because of where we’re at now. Kind of bittersweet, if you will,” Reynolds said.

It has become the best possible outcome for both him and Heath: Thousand Oaks provides a second chance at a dream job for both. Heath, who worked at Live Kombucha just before this position, had been looking for a way to get back into brewing beer and responded immediately to Reynolds’ job posting earlier this summer. They got to work within weeks on construction and opened the brewery about three months ago.

Arianna Auber / American-Statesman. Thousand Oaks Brewing makes a light rye blonde full of spice that is proving to be an easy seller.
Arianna Auber / American-Statesman. Thousand Oaks Brewing makes a light rye blonde full of spice that is proving to be an easy seller.

The beers have been launched on draft at area bars and eateries — including Cover 2 on Research Boulevard and the Growler Room on Burnet Road — within the past month. Already, reception has been positive, especially with Thousand Oaks’ flagship, the Rye Blonde.

Don’t let the style of the beer fool you. Though it’s a blonde ale, it’s got a striking amount of character thanks to the rye and embodies the type of beer that the duo wants to make: simple and straightforward, albeit with “a lot of in-depth flavors,” Reynolds said.

“During running the tasting room at Rogness, I’d get a lot of those ‘I don’t drink that dark beer’ kind of guys, and what they mean is, ‘I don’t drink anything that isn’t Bud, Miller or Coors,'” Heath said. “This is kind of my response to those guys. If you don’t want a big, heavy beer, that’s fine, but you can have a craft beer that’s light and enjoyable and that you can drink a lot of if you wanted to, but it also has flavor and it’s interesting.”

In fact, these sturdy, well-made brews that lack flashy ingredients are good examples of the direction he thinks craft beer as a whole is headed: not toward the extremes where it’s already been, he said, but back to the center, to the heart of why small breweries got started in the first place as a response to macro beer.

Eventually, Thousand Oaks Brewing — which also makes an amber ale, a pale ale and a porter — will have more exotic offerings like a barleywine or a double IPA. But for now, Heath said, the goal is to make “solid, approachable craft beer.”

“I think people into craft are getting worn out with the hoppiest beer ever, the most alcoholic beer ever, all those different ways of brewing,” he said. “There’s nothing wrong with them, but now that we’re done with the extremes, we’re just concentrating on really good examples of what we’re trying to brew. Like a rye blonde. How do you make a blonde interesting? Everyone makes a blonde… I think the craft beer scene is getting through its crazy teenager years and getting to this point of, ‘Let’s just make some good examples of regular beers that you can sit and enjoy on any old day.'”

His attitude seems to match those of Thousand Oaks’ visitors on Fridays and Saturdays, who come simply because they want to have a good time. On Fridays, Reynolds said, the brewery attracts regulars from the surrounding neighborhood in Cedar Park, while Saturdays tend to have farther-flung “beer travelers” from Austin.

“I would love for (this part of town off) 1431 to be the Jester King, Thirsty Planet, Twisted X kind of area where people spend a couple hours at each place in an afternoon,” he said, noting how close Whitestone Brewery and Red Horn Coffee House and Brewpub are.

Thousand Oaks’ brewery is tiny, with only a single picnic bench inside for seating, but there’s plenty of space outside for people — and their kids and dogs — to hang out. Kids often ride their bikes up and down the drive separating each of the other warehouses around Thousand Oaks and doodle “hearts and rainbows about two feet wide on everything,” Heath said. “Friday nights and Saturdays are pretty fun. It’s nice to have my family be around for my professional life.”

Pets are also welcome. When Reynolds is around — he still works half the year in the oil fields — his dogs are, too.

“Piper and Whiskey are the brewery dogs,” he said. “They either wrestle with each other or sun bathe.”

One day, he and Heath hope to have a larger brewery, akin to Whitestone, while still keeping it small enough that fans will always know who the brewers are. Canned beers, to reach the people who won’t make a visit, are also a goal.

Thousand Oaks Brewing is located at 3200 Woodall Dr. #C-1, Cedar Park, with hours of 5 to 9 p.m. Fridays and 2 to 9 p.m. Saturdays. For more information, visit thousandoaksbrewing.com or facebook.com/thousandoaksbrewery.

This post has been corrected to reflect that Thousand Oaks is available at the Growler Room.

$130 bottles of Goose Island beer up for raffle at Banger’s event

Photo by Tyler Malone. Banger's is offering a Goose Island tap takeover the day before Thanksgiving, featuring beers like the Bourbon County Brand Stout.
Photo by Tyler Malone. Banger’s is offering a Goose Island tap takeover the day before Thanksgiving, featuring beers like the Bourbon County Brand Stout.

On Rainey Street, Banger’s has become known as one of the best bars in town to find rare, experimental and small-batch brews. These beers generally remain affordable, if sometimes priced a little higher than their easier-to-get counterparts.

But once a year, during the launch of a new round of Goose Island beers, Banger’s sells one of them in bottles for more than $100 — an exorbitant price that ardent fans of the Chicago brewery will nonetheless pay.

The 2nd annual Black Wednesday event featuring Goose Island, the maker of the coveted Bourbon County Brand Stout that releases around Thanksgiving each year with a host of other difficult-to-find, often barrel-aged Goose Island beers, returns on Nov. 23.

Like last year, one of the brews that people have the chance to get is the Rare, an imperial stout aged for two years in 35-year-old Heaven Hill bourbon barrels. There’s a catch, of course.

Banger’s only has 24 bottles of the Rare to sell. If you’re one of the lucky ones to win a bottle in the Black Wednesday raffle, then you have to fork over $130 to get it. That price tag seems outrageous even if you consider that Goose Island beers send people into the sort of Black Friday frenzy that ends up as the headline of Saturday’s news, but that’s exactly what people have paid previously at Banger’s for the Rare bottles.

Banger’s first Black Wednesday event last year debuted the 2015 batch of Bourbon County and its barrel-aged variants — a batch that turned out to be contaminated with unwanted bacteria, resulting in off-flavors in four of the six releases. In response to the recalled beers, Goose Island is now pasteurizing each beer, something that other larger breweries like Deschutes and New Belgium also partially do.

Despite the contamination, Goose Island — one of the country’s craft breweries owned by Anheuser-Busch — is still in good standing with many beer drinkers who look forward to the barrel-aged brews every year.

Here are the other Goose Island beers that will be showcased at Banger’s Black Wednesday — all of them on draft, versus in bottles. Even if you don’t want to bust your Black Friday shopping budget on the Rare, you probably won’t want to miss these.

  • 2016 Bourbon County Brand Stout
  • 2015 Bourbon County Brand Coffee Stout: featuring Intelligentsia Los Delirios coffee from Nicaragua
  • 2015 Bourbon County Brand Regal Rye: a unique blend of Bourbon County Brand Stout aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries and sea salt.
  • 2016 Bourbon County Brand Barley Wine: aged in third-use barrels that were once home to Kentucky bourbon and then Goose Island’s Bourbon County Stout to impart intricacies of flavor.
  • 2016 Gillian: a Belgian-style farmhouse ale, inspired by an amuse bouche, that was partially aged in wine barrels
  • 2016 Halia: a farmhouse ale aged in wine barrels with whole peaches

The Goose Island Black Wednesday event kicks off 5 p.m. Nov. 23, when the beers are tapped; raffle tickets will be handed out from 6 to 8 p.m. For more information, visit bangersaustin.com.

PHOTOS: A first look at WhichCraft’s second location in Mueller

Arianna Auber / American-Statesman. The new WhichCraft location has lots of extra room for shoppers to stay awhile, enjoying a beer before taking a bottle or two to go.
Arianna Auber / American-Statesman. The new WhichCraft location has lots of extra room for shoppers to stay awhile, enjoying a beer before taking a bottle or two to go.

WhichCraft Beer Store opened its second location in the Mueller area Friday with 32 draft beers in addition to bottles and cans. The new store, WhichCraft Tap Room & Bottle Shop, also offers sandwiches and snacks, coffee and plenty of seating in the hopes of encouraging guests to stay awhile.

Owner Jody Reyes said he didn’t know what to expect for the shop’s first day at 1900 Simond Ave., in between the Italian restaurant L’Oca d’Oro and dessert haven Bribery Bakery, but by noon, he could clearly call it a success. The new WhichCraft had already attracted a variety of customers, including parents with their kids, workers on their laptops and beer fans eager to check out the fresh wall of taps.

WhichCraft Tap Room & Bottle Shop’s hours are 8 a.m. to 10 p.m. Mondays-Thursdays, 8 a.m. to midnight Fridays and Saturdays, and 8 a.m. to 9 p.m. Sundays. For more information, visit whichcraftbeerstore.com.

Here’s a first look at the sleek second store. (All photos are by me.)

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The Texas International Wine Competition debuts this month

Wine experts from around the world will judge at the first Texas International Wine Competition held in Austin Nov. 18-19.
Erika Rich for American-Statesman. Wine experts from around the world will judge at the first Texas International Wine Competition held in Austin Nov. 18-19.

Many people in the Texas wine industry now believe that the wines are good enough to compete on the world stage — to the point that one woman has now created the Texas International Wine Competition.

The inaugural event debuts Nov. 18 and 19, when some of wine’s most esteemed experts will swarm to Austin to taste Texas-made wines alongside offerings from France, Italy, Argentina and other countries, as well as other U.S. states.

“If a Texas winery can take best-in-class — which is like a hole-in-one in golf — for Cabernet Sauvignon at the Finger Lakes International Wine Competition, that tells you the magnitude of talent of Texas winemakers,” the organizer of the Texas competition, Bonnie Villacampa, said. “The vision they had in New York was to bring awareness to the Finger Lakes region there, so I believe that this competition will do the same thing here for the Texas wine industry. I totally believe that.”

She decided to create a competition here after serving as a judge at the Finger Lakes competition for more than 10 years. That event was created 16 years ago, and it has since become one of the foremost authorities on wine around the globe. Last year, more than 3,700 entries from 48 states and 20 countries were judged by 72 professional wine judges from 18 countries, according to the Finger Lakes International Wine Competition.

The Texas International Wine Competition, taking place at the Vine Vault downtown, is starting much more modestly but with an impressive 500 wines slated for the judging, a blind tasting. Villacampa chose the Vine Vault as the location because the company stores the wine collections of local aficionados at optimal temperatures and also has a space for events.

“Something that is really important about this competition is that I wanted the wines to be handled carefully, to rest a little prior to being judged,” Villacampa said. “The biggest problem with this business is heat and wine getting heated up too much. High temperatures just completely cook the wine. That’s why it’s being held at the Vine Vault, where bottles are kept at 55 degrees.”

Like the Finger Lakes competition, the Texas one doubles as a charity fundraiser and will, this year, raise money for Variety’s Peaceable Kingdom Retreat for Children.

Following the competition on Nov. 19 is the 1st Annual Texas International Wine and Food Festival, which she enlisted the Rotary Club of Kyle to help create at the National Hispanic Institute in nearby Maxwell. The evening festival will have award-winning wines, food samples from Central Texas restaurants, live music from the Keith Kelso Band and Doug Moreland, and a live and silent auction. It’s also for a good cause: Proceeds will benefit Hope & Love 4 Kids, a children’s nonprofit that serves Hays County.

The festival is the only part of the weekend opened to the public. To get tickets to the fest, which are $75 per person or $500 for VIP passes per couple, visit txiwff.com.

Winners of the competition will be announced on Nov. 22.

Austin brewery, bars team up to make beer inspired by a taco

J. Potter-Miller. Last Stand Brewing teamed up with a group of local bars to create a beer inspired by a taco.
J. Potter-Miller Media. Last Stand Brewing teamed up with a group of local bars to create a beer inspired by a taco.

Brewers sometimes get their inspiration in strange places, but in taco-loving Austin, we understand this one: Last Stand Brewing has made a beer based on the flavor profile of one of our favorite foods.

The Hill Country brewery didn’t create the taco-inspired beer alone, however. Last Stand’s co-owners, Kerry and Mandi Richardson, collaborated with FBR Management, the group behind a roster of local bars including Mean Eyed Cat, Lavaca Street Bar, the Rattle Inn and more, to make the Ale Pastor. (Yes, go ahead and relish that pun.)

As the name suggests, the beer is intended to have flavors similar to that of the al pastor taco, with pork, dried chilies, spices and pineapples. The brewery — masters at making perfectly hopped beers — recreated the taste subtly, by adding Simcoe hops to impart the beer with a “supporting citrus aroma and slight bitterness to the ale,” according to a news release. The hops are a nod to the al pastor taco’s tropical goodness from the pineapple.

To make the beer, more than 35 people from FBR Management “helped create the flavor profiles at the brewery,” according to Max Moreland, one of the partners in the group.

“When Last Stand Brewing approached us to join forces on a beer flavor, it was an obvious choice to make,” he said in the release.

The limited-release brew is being tapped starting tomorrow at all of the FBR bars: Mean Eyed Cat, Gibson, Star Bar, Rattle Inn, Lavaca Street Bar, Gibson Street Bar, the Wheel, Lala’s and Lavaca Street Domain. If you buy a pint at any of these locations, a portion of the proceeds will benefit prostate research in honor of Movember.

For more information, visit laststandbrewing.com or fbrmgmt.com.

WhichCraft Beer Store’s second location in Mueller opens Friday

Arianna Auber / American-Statesman. WhichCraft's store mascot Bubba will probably greet you at the new location once it opens in Mueller.
Arianna Auber / American-Statesman. WhichCraft’s store mascot Bubba will probably greet you at the new location once it opens in Mueller.

A second location of WhichCraft Beer Store is opening at the end of this week. The new store, called the WhichCraft Tap Room & Bottle Shop, will have about 30 beers on tap in addition to the large selection of canned and bottled beers that has made the original shop a prime destination for craft beer lovers.

Announced in February this year, the Mueller location is opening at 1900 Simond Ave. Ste. 200, in a mixed-use development where Bribery Bakery and Italian restaurant L’Oca d’Oro are also located. Owner Jody Reyes had always wanted his bottle shop to include draft beers, but he waited to add them until his first shop had “proven the concept that we can have an extremely craft beer-only retail store,” he said in February.

Now with the tap wall, people are encouraged to stay awhile or fill a growler to take home.

“Yes, there will be seating,” Reyes wrote in a July blog post on the WhichCraft website. “We’ll be creating a coffee program to include espresso, pour overs, and cold brew. We’ll have light snacks and some prepackaged food, or we’ll allow you to bring in your own food. We envision an extension of the community feel you already receive at WhichCraft South Lamar: a place to explore new beers, pick out a few things to take home, participate in a free tasting event, and interact with our knowledgeable staff.”

Plus (perhaps best of all), visitors to the Mueller shop will probably get to see the lovable store mascot Bubba, Reyes’ dog who often accompanies him to the store. Reyes will be acting general manager of his new location, while the first store at 2110 S. Lamar Blvd. will remain in the hands of Tim Vela, the current general manager.

The store at Mueller is planning a tentative opening on Friday with the hours of 8 a.m. through midnight. For more information about WhichCraft, visit whichcraftbeerstore.com.

Cafe Josie to introduce full bar with cocktails this month

One West Sixth restaurant with a neighborhood vibe is making a big change starting as soon as this weekend: Cafe Josie has applied for a liquor license, which means it’ll have cocktails on the menu in addition to beer and wine.

Laura Skelding/American-Statesman. Cafe Josie, which has always offered beer and wine, is now adding a menu of spirits and cocktails as well.
Laura Skelding/American-Statesman. Cafe Josie, which has always offered beer and wine, is now adding a menu of spirits and cocktails as well.

Cafe Josie has cultivated a faithful following of regulars and wants its diners’ help in putting together the new boozy menu.

“Nathan Etheredge, our esteemed wine buyer, has been diligently working on creating some new cocktails and procuring our bar selections, but feel free to offer your suggestions if you have a favorite,” Cafe Josie owner Cody Taylor wrote in an announcement posted to the restaurant’s Facebook page.

Having cocktails on the menu, as well as an assortment of spirits for sipping straight, is no doubt a boon for any business — but Cafe Josie’s announcement does have a small downside for people who have loved stopping into the West Sixth Street establishment with their favorite bottle of wine in hand. The BYOB aspect, because of the new liquor license, is no longer legal.

“On the flip side, we will no longer be allowed to let diners bring in their own wine,” Taylor wrote. “This is definitely a bummer as we have had some amazing wines shared over the years with us by some of our great guests.”

Cafe Josie expects to have the permit sometime this week, so the new drinks program will be launching by the weekend. For more information, visit cafejosie.com.

Harry Potter-themed yoga at Circle Brewing returns with magical beers

Alexa Gonzalez Wagner. Circle Brewing threw a Harry Potter-themed yoga class over Halloween weekend and, thanks to overwhelming demand, has added two other sold-out classes to the schedule.
Alexa Gonzalez Wagner. Circle Brewing threw a Harry Potter-themed yoga class over Halloween weekend and, thanks to overwhelming demand, has added two other sold-out classes to the schedule.

The Harry Potter-themed yoga class that Circle Brewing hosted on Halloween weekend received unexpected international attention — to the point that Circle, in North Austin, decided to offer another one.

That second class on Nov. 20 is already sold out. So is the one that Circle added on Friday for Nov. 27. Clearly, the brewery has found a magical way to put together beer and yoga, a combination that other local breweries, like Zilker Brewing and Hops & Grain, have been doing as well.

As Entertainment Weekly reported over the weekend, yoga instructor Isabel Beltran, who offers yoga at the brewery every Sunday, has found a way to make the Harry Potter-themed hatha yoga classes truly infused with details from the wizarding world. Every person who stretches out on a mat receives a wand to do poses with, and these poses get renamed to terms any Harry Potter fan will recognize: the “Whomping Willow” for the tree pose, for instance, and the three-legged pose as “Fluffy.”

The Nov. 20 class is on the same weekend that “Fantastic Beasts and Where to Find Them,” the Harry Potter spin-off prequel film, debuts in theaters across the country. Beltran plans to have themed poses for that film as well, noting in the EW article that “we’re going to use different quotes from the book and incorporate the different magical creatures into poses.”

But don’t forget about the beer.

Part of the $20 admission fee gets you a pint of Harry Potter-inspired beer as well. (“Not Your Favorite Wizard’s Butterbeer,” amiright?) On Oct. 30, Circle Brewing had a couple of special casks on hand for the inaugural wizard yoga class, including one called “Pumpkin Juice” — a pumpkin-spiced Blur Texas Hefe.

Future classes aren’t abandoning the Harry Potter brews. On Nov. 20, the brewery has two additional casks planned that will have any Potter fan thirsting to try them.

  • Goblet of Fire: the Tuxedo Tshirt Black IPA with habanero and cinnamon
  • Phoenix Feather: the Pacific Jade Dry-Hopped Saison with pomegranate

It’s not hard to imagine that there’s lots of crossover between beer lovers and Harry Potter addicts, but “most outlets barely mention (the beer),” brewery representative Alexa Gonzalez Wagner said via email.

In any case, accio Nov. 20.