The Beerburg Story
We love brewing; however, our passion doesn’t stop there. We strive to source everything locally to support our community and peers. Sometimes, as with hops, ingredients are not available locally or there may be ethical issues with an industry. In these cases, we focus entirely on quality and responsible sourcing so that our commitment to small businesses remains intact. We feel it is extremely important that when you support our local business, there is a ripple effect to other Austin/Texas businesses and farms.
We are additionally committed to creating a zero solid and liquid waste facility that provides its own energy and water. There is a truly magical quality to the Texas hill country that makes every sip of beer and bite of food that much more enjoyable. We hope our efforts preserve and enhance that experience on our property and that they may have a small but lasting impact on our planet.
Above our bar are the phrases “Better Together” and “All are Welcome”. Beerburg was founded on these principles and will always strive to create a place where diversity is celebrated. This is reflected in our personal demeanor, our facilities, and our menus. Many of our efforts will likely be subtle and in the background so please reach out if you are curious if we can accommodate your needs.
The Beerburg History
Beerburg exists because we love the brewing culture and the community that surrounds it. We also have great respect for local businesses and the beautiful Texas hill country. It’s important that we have a positive, powerful impact in this community.
Before we knew we would be brewing professionally, we were attracted to the joy we felt from those working in the brewing industry. Whether working or enjoying each other’s brews in their time off, that joy was truly contagious. At first we thought there’s no way this community is this happy all the time. Now, with over 10 years of professional experience making beer we can attest that working in this industry is a ton of fun and never gets old.
The idea for Beerburg started in 2012 and has grown and developed with changes in the craft beer industry. We sought out a property, method of brewing, and an operational model that allows us to continue adapting as changes occur. We believe that brewing for on-site consumption, not retail distribution, gives us the opportunity to really pay attention to our customers’ experience and be an active member in the local business community.
We want for you to feel that same excitement that we share with our peers and hope it is as inspiring to you as it is to us.
In 2011 I started homebrewing with my brother, Ross, and dad, Mark. I got the bug and, after visiting a ton of breweries and hearing countless brewers gush over how much they absolutely loved their jobs, it occurred to me that I love brewing, love the culture and people, and that there was nothing really stopping me from making a career out of it. So my brother and I devoted a year to learning, volunteering, and networking and eventually earned jobs at Real Ale stacking cases on the late night shift in the pack hall. We both advanced quickly, Ross becoming the Supply Chain Manager for Real Ale and me becoming Head Brewer of Uncle Billy’s. From the moment I decided to make it a career, I have kept my eyes open to every issue, good or bad a brewery faces. Beerburg is the culmination of everything I think makes breweries great and I hope I have been able to execute that vision in a way that you feel the joy that brewing and the culture surrounding it brings me, my family, and my peers.
I managed pubs in Houston during the 80’s and 90’s that featured local and regional music and imported beers. It was the best of both worlds in that I developed a taste for craft beer while making a name for myself in the music scene and bar/restaurant business. In the early 2000’s I began brewing my own beer and friends encouraged me to go professional. A former band mate and distillery owner introduced me to his nephew, Hayden Winkler, and Hayden’s roommate, Trevor Nearburg. Both were Head Brewers at small brewpubs in South Austin. I started working with Trevor at Uncle Billy’s, working my way up from washing kegs to full-time brewing, developing recipes, and innovating many of our processes. One morning Trevor came in to work and offered me the job of head brewer at Beerburg. I gladly accepted and never looked back!
Vic is a veteran restaurateur and consultant based in Austin, Texas. His extensive and varied experience includes leadership roles at large brands and also entrepreneurial ventures in local, national, and international markets. Vic and his wife Julie moved their family from Colorado to Texas 25 years ago to join Brinker International’s flagship brand Chili’s Grill and Bar. At Brinker Vic’s team developed and opened Chili’s first non-traditional location at Atlanta Hartsfield International airport, and spearheaded development of international territories from Canada to South America.
Making Austin home in 2006, he formed a company that opened and operated five neighborhood seafood restaurants in Austin and San Antonio. He later joined Austin-based Red Mark Development LLC to lead Texas operations for Which Wich Superior Sandwiches. Then, at Menafex LLC, he traveled between offices in Austin and Dubai assisting U.S. restaurant brands successfully enter markets throughout Middle East. Most recently he’s worked with local startups as well as some of the established icons of Austin’s burgeoning restaurant scene.
A lifetime passion for restaurants overlaps his deep interest in continuing to learn more about cooking, food gardens, composting and other sustainability practices. Daily swims, rock climbing with family and friends, hanging out with kids and dogs, and frequent trips to local breweries keeps him healthy and happy!
Ricardo grew up working in a family restaurant in South Texas, learning authentic Mexican and Puerto Rican food from his both his grandmothers and a gaggle of little old Mexican ladies that scared the shit out of him as a child. Ricardo came to Austin in the summer of ‘98 to attend college at the University of Texas at Austin and studied there until 2002 when he left the University to attend culinary school at Texas Culinary Academy. After college and culinary school, his career in Austin started in 2004 when he took a job as a line cook at Café Josie under the guidance of Chef Charles Mayes. It was there that he first developed his style and creativity. Ricardo left Café Josie in 2008 and served as Sous Chef at Mandola’s for a year. Subsequently, Ricardo opened and owned F.N. Goode Burgers with his friend and business partner Aaron Blair. More recently, Ricardo held the title of Executive Chef at Eleven Plates and Wine and later Hays City Store in Driftwood before teaming back up with Charles Mayes to begin the planning and development of Cielo Bistro Mexico. Ricardo prides himself on his versatility and adaptability in the kitchen, having worked with numerous cuisines and in various settings. He loves the Beatles, Diana Kennedy cookbooks, and Two-Stepping in old honky-tonks and dance halls and hates bleu cheese and shiitake mushrooms and sour beers.