Irene’s, the buzzy downtown restaurant at 506 West Ave., is hosting a tequila night special in April and May, but there’s a twist: You can also get your tarot cards read for free while you’re there.
The restaurant’s Tarot & Tequila Tuesday starts on April 4 and continues on May 2. They’ll have specials on tequila and tequila drinks all night, and Kristin of Senders Receive will be offering free tarot card readings from 6 to 8 p.m.
Pinthouse Pizza’s 1st Annual Hootenanny, 11 a.m. In addition to a petting zoo, caricature artist, Jim Jim’s Water Ice and more, the South Lamar location will release a special IPA every two hours throughout the day.
Real Spirits Launch Party, 11 a.m. to 4 p.m. Real Ale Brewing is finally launching Real Spirits Distilling with three new products: a gin and two aged whiskeys. All three will be in bottles to go.
St. Elmo Brewing Crawfish Boil, 12 to 10 p.m. The afternoon will include beer and live music from Charles Thibodeaux and the Austin Cajun Aces, in addition to a Vietnamese-style crawfish boil from Soursop.
Easy Sunday with Austin Beerworks, 2 to 6 p.m. Easy Tiger will have $1 cans of beers like Pearl-Snap Pilsner and Bloodwork Orange IPA, as well as other Austin Beerworks brews on draft.
Monday, April 10
The Craft Series at the Driskill, 6 to 9 p.m. This month’s beer pairing dinner at the Driskill’s 1886 Cafe & Bakery will feature brews from the DFW area’s Community Beer Co.
Wednesday, April 12
Hops & Games at Hops & Grain, 6 to 10 p.m. It’s the monthly board game night at the brewery; you can either bring your own or play some of the games provided.
Real Ale’s 21st Birthday Kegger, 12 to 5 p.m. This old-school kegger is a nod to the days when beer was simpler, so for this year’s anniversary beer, simply being called 21, expect a pre-Prohibition lager. $20.
Geraldine’s On Deck, 5 to 8 p.m. Relax poolside at the Hotel Van Zandt, where you can sip cocktails made with Treaty Oak Distilling spirits and listen to hot tracks from Mixer Rogers.
Tuesday, April 25
Boston to Austin Tap Takeover at Whip In, 5 to 10 p.m. Infamous Brewing and Samuel Adams collaborated on a beer together, the BOSxAUS, a smoked oyster stout. It’s tapping along with other beers from Infamous and Samuel Adams.
Love Belgian Beer Fest, 1 to 8 p.m. Taste local Belgian-style brews and authentic imports, as well as enjoy live music and comedy, for a good cause. The event benefits the Boys & Girls Club of Austin. $53.74-$111.77.
It’s not an exaggeration to say that the farmhouse brewery in the Texas Hill Country is a veritable oasis, with much of the seating spread underneath the shade of tall leafy trees that are strung with twinkling lights to brighten the night. The surrounding landscape is made all the more meaningful when you realize that Jester King makes beers like the sublime and simple Le Petit Prince with the help of natural features around it, giving it a strong sense of place.
OK, technically the Lake Travis-area brewery in the Oasis complex doesn’t have the greenery that surrounds many of these other spots, but it’s got the view: Oasis, Tex Brewing is located on a deck high above the lake and guarantees Instagram-worthy sunset photos that will have you gasping in delight. The beers — such as the juicy Metamodern Session IPA — are also pleasing to the palate and light enough in alcohol that you can have more than one.
The nearly 20-year-old brewery moved from one tiny warehouse space in East Austin at the end of 2015 to a much bigger location built on 22 acres of land near the Colorado River and the local airport. Although there’s plenty of indoor seating in the taproom, you’ll be lured outside on a nice day. The beer garden is nestled, appropriately, underneath a majestic grove of live oaks where you can enjoy the classic Hefeweizen with food truck grub.
When this brewpub south of Austin upgraded to a brewing system 20 times bigger than the previous one, the owners made everything else better, too, by moving into a specially built brewery complete with an expansive patio that has seats in the sun or the shade, depending on your preference. Middleton Brewing is also staffed with dog lovers who often bring their pooches to work with them, and your own furry friends are welcome to run around outside.
Not far from Live Oak Brewing, one of Austin’s youngest breweries has a modest acre of outdoor space to play with but has already made the most of it — Hi Sign Brewing’s recent grand opening celebration had a crawfish boil and a disc golf tournament out there. Visitors to Hi Sign, sipping on beers like the juice-like New England IPA, can hang out on the deck or in the tree-lined yard beyond where lights have been strung and tables set out.
Off the same road as Jester King but much closer to Dripping Springs, this “brewstillery” ranch just about has it all: live music, food, play areas for the kids, plenty of outdoor seating both in the sun and in the shade and, perhaps best of all, a variety of beers and cocktails depending upon what you’re craving. (The distillery added a brewing program that launched at the end of last year.) With so much on offer, you’ll find it hard to leave the scenic serenity that pervades Treaty Oak.
The cider boom is bringing lots of activity to the Central Texas distillery scene, and one of the fastest growing brands has just added its fifth flavor to the line, as well as a new variety pack.
MORE: Want to explore the dozens of breweries, distilleries and cideries through Central Texas? Check out our Austin360 Boozery guide.
Blood orange is the latest flavor from Austin Eastciders, the cidery that started in East Austin in 2013 and now has 56 employees working out of an expanded facility they opened in Southeast Austin last year.
The orange flavor is the fifth in a line that also includes pineapple, Texas honey, original and a slightly hopped version. Starting next month, Austin Eastciders will sell a variety 12-pack with the first four flavors.
The cider is sold in Austin, San Antonio, Dallas and Houston, as well as at Costco, H-E-B and Whole Foods Markets in New York City, Philadelphia, Baltimore and Virginia.
From a release:
Blood Orange is a zesty, dry cider crafted with bright red Sicilian blood oranges, heirloom bittersweet apples and American dessert apples. The Sicilian blood orange has a distinct, sweet flavor with light flavors of raspberry and grapefruit, which results in the cider being medium bodied and crisp with a hint of tangy citrus. The mouth-watering blood orange flavor is slightly more pronounced than a standard orange, but not so intense as to overwhelm the apple-forward flavor profile. The tangy citrus adds a unique complexity to the effervescent cider and will delight cider drinkers, beer fans and wine enthusiasts alike.
The new cider has a 5 percent ABV, and they are also selling it as a good base for cocktails where you need something sweet and bubbly but not as boozy as a sparkling wine.
Still one of the hottest trending wines, rosé is again the focus of William Chris Vineyards’ upcoming Texas Wine Revolution, an afternoon festival in the Hill Country with all Texas-made wine, food and music.
Rosé wine — a style of wine that gets more color from grape skin contact than white wine but not enough to be considered red wine — is now made by many of the major wineries in the state because of its popularity, and attendees of the April 2 event at William Chris, in Hye, will get to sample all of the best ones from more than 30 wineries.
William Chris Vineyards’ co-owner, Chris Brundrett, decided to move the second annual tasting event to the springtime, rather than summertime, because it’s outdoors at the winery. That’s one of the only things he changed.
“We decided to keep the focus on rosé again and turn this festival into an annual event,” he said. “Long term, we would love to start incorporating other styles of wine, but we want to perfect the process it takes to plan this unique event first.”
In addition to the tastings, the Texas Wine Revolution will also have live music from Uncle Lucius and Ravenna Sun and bites from Garbo’s Fresh Maine Lobster, Hitchin’ Post Steakhouse, Trudy’s Tex-Mex Restaurant & Bar, Mongers Market + Kitchen and Gillen’s Candies. You’ll be able to sample the food and then purchase your full meal.
Tickets are $50 and will include a souvenir wine glass, food samples, tastings of more than 25 Texas-made rosés, a tote bag that can hold six bottles of wine, and a booklet that explains each of the participating wineries’ rosés. Rosé can be made with a range of grape varietals — many of which are specially suited for the hot Texas climate.
“Rosé is such a wonderful style of wine for our state to grow, produce and pair with Texas cuisine,” Brundrett said.
Jester King Brewery was ranked No. 7 on the magazine’s list of the 10 best breweries in the South.
“Jester King has become a pilgrimage site for beer geeks across the world where they come to see how they produce hyperlocal beers, from growing their own grain and fruit to using well water from underneath their property,” the magazine wrote.
Deep Eddy Vodka is on a roll with its new flavors.
Less than a year after the release of its peach-flavored vodka, the Dripping Springs-based distiller is now selling Deep Eddy Orange, a vodka that gets its bright orange color and flavor from fresh orange juice.
The spirit, which you can drink on the rocks or mixed into a cocktail, doesn’t have any pulp, says Deep Eddy president John Scarborough, and its the sixth flavored product on the line, in addition to peach, lemon, Ruby Red grapefruit, cranberry and sweet tea.
The suggested retail price is $19.99 for a 750 mL bottle, and you can find it in stores nationwide starting this month.
Devils River Bourbon Whiskey, thought up by Mike Cameron, will hit stores in early April as a 90-proof small-batch Texas whiskey primarily made up of corn, with rye as a strong secondary ingredient. Cameron, also the co-founder of Rebecca Creek Whiskey, named his new project after a Southwest Texas river where he used to fish in college.
When he “decided to create something new in the world of Texan distilled spirits,” he came up with several possible brand names — including Devils River Whiskey — and liked the personal connection he has with the river near Del Rio, he said in a press release.
“I had all but settled on the brand and, by chance, had lunch with a friend, who told me that he was going to go kayaking on a beautiful river in Southwest Texas. He was referring to Devils River, and that’s when it started to feel like fate,” he said.
The whiskey is fermented using a proprietary process, distilled in traditional copper pot stills suited for making flavorful dark spirits, and matured in charred oak barrels. Pure water from the Devils River is used during the distillation.
As a result, Devils River Whiskey is “sweet yet bold,” with an “oak, honey and caramel medley” on the palate, according to the distillery. The whiskey is 75 percent corn, 21 percent rye and 4 percent barley.
Sure, it’s not as dark as it once was, and you won’t find a dazzling array of craft cocktails on the menu, but the vibe is right and the staff is always very cool, even when simultaneously inundated with SEC football fans and Austin Film Festival goers.
An expansion of the popular Banger’s Sausage House and Beer Garden will add an extra 15,000 sq. ft. of dining, lounge, event and performance space and give it one of the largest draft systems in Texas.
The new building, being constructed starting today, is located at 81.5 Rainey Street, just north of the current set of brick-red bungalows in what had previously been a staff parking lot. Banger’s is aiming for a March 2018 opening (in time for SXSW) of the additional location and assures customers the construction won’t affect operations at the current bar, according to a press release.
Once it opens, Banger’s will be able to greatly expand what it’s able to offer with food, drink and entertainment.
One of the most exciting changes for beer lovers will be the second custom 101-tap draft system that will mean the Rainey Street bar will have a total of 207 taps — nearly the largest amount in Texas and one of the largest in the world. There will also be a special beer cellar to age and store rare and small-batch brews.
But Banger’s owner Ben Siegel is perhaps most excited about the expansion of the food program.
“We’ve spent about three years designing this project, and I’m very proud of where we landed. This expansion allows us to not only grow our existing business, but also expand the experience that we offer to our customers, both now and well into the future,” Siegel said in the press release. “More than anything, this expansion is going to allow us to do a lot more cool stuff in the world of cooking, curing, roasting and smoking whole animals and their various parts.”
That’s because the new building will have a smokehouse and a full meat processing facility, as well as a basement vegetable fermentation and pickling area, among other additional amenities.