Big Texan and Big Beer(1)

Amarillo started out as a cattle and ranching town. Over the last century it has become a modern city with a broad economic base. And now, finally, it has a craft brewery. Situated in the Big Texan steak ranch, brew master Tom Money crafts a number of memorable brews. The list includes a variety of drinkable beers from a nice honey blonde ale to a tasty "whiskey barrel" stout.

It wasn't very busy when I stopped by to have a pint of my favorite, Rattlesnake IPA. This hoppy ale pours a nice hazy golden color with a creamy head and good lacing. The bitterness is obvious on the front and lingers after the swallow. Exactly the way I like it. Tom was in the middle of getting a boil of Honey Blond going and I joined him in the kitchen where the kettle lives. Remember, this brewery is built within a restaurant, so some of the brewing process takes place alongside grills, stoves and setup counters. Not ideal, but tom has conquered the problems. Anyway, we talked about brewing and what was new or different while the kettle came to a boil. Tom showed me some changes in the brewing room, a reefer box attached to the back of the building. Then, back to the kitchen to begin hopping.

We moved to the bar and I sampled some of the other (besides the IPA) creations currently on tap. First the 1836 Chocolate Bock Ale. It carries a healthy 7.2 ABV and an 18 IBU and has a dark, rich color. The head is fairly thick and leaves fine lacing behind. The serving temperature is a bit low and carbonation level of all Tom's brews is a bit high for my taste, but drops to a pleasant level after sitting. I know that many people like the tingle of cold beer and I have no problem with that. My taste runs to British style cask ales that are served at cellar temperature and pumped from the cask with little carbonation. Back to the ale. It has a solid malty base with bitterness derived from the Belgian cocoa as well as mild hopping. Slight flavors of coffee, also from the cocoa, add to the complexity. The texture is typically of ales, but the color and taste couple easily be found in a porter.

I was looking forward to the Whisky Barrel Stout and was not disappointed. At 9.22 ABV and 26 IBU this stout holds its own. It pours with a creamy head and has a smooth feel as it is sipped. Yes, sipped. The echoes of oak and Whisky are complemented by a caramel base, no doubt from the roasted barley and some possible caramelization during the boil, and a hint of vanilla. Overall a fine brew and one with which I would end a robust meal.

Next up was the Texas Red Amber Ale. This is a quaffable ale that would be a great pairing with a hot Texas (or Florida for that matter) bar-b-que afternoon or a fiery curry. Easy drinking with a crisp taste and here the carbonation is a real plus. This is exactly what you want after a hot day of work. That feeling in the throat from the first long pull, really refreshing.

I finished up with a glass of Pecan Porter. Here is Tom's description: “Dark ale dominated by the rich malty aroma of pecans. Light notes of chocolate, molasses and brown sugar. Northern brewer, Williamette, and Hallertuer hops provide a moderately spice earthy component. 4.5 ABV – 28 IBU”. I usually stay away from beer made with fruit or nuts so I wasn't actually planning to try this one. But as luck would have it, I had a long conversation with a trucker, a regular at the bar, who stopped in for lunch. He had a big mug of this brew with a BBQ plate and raved about both. I didn't try the BBQ but he was right about the Porter. It delivered Tom's expectations nicely, and with an IBU of 28 had enough bitterness for me. The lesson learned was not to pass up a brew because it has strange things in it.
So, after the Pecan Porter I bid Tom goodbye and returned safely to my room for a nap.

All in all a very good day and, I will be back in Amarillo again and back at the Big Texan. Thanks, Tom, for a lovely day. See you soon and on Facebook.

1. Origionally posted on the Southern Beer Magazine site.