On Tap Now

If it’s possible for a super limited series such as Wildcraft to have a flagship, this would be it.  A curated blend of 5 of our favorite herbs to forage and brew with, this beer is a wonderful example of how even a “hoppy” style can be made completely without hops. Featuring Horehound, Mugwort, Yarrow, Juniper, and Beebalm, expect a complex mix of citrus, herbal, and spicy flavors that balance exceptionally well and finish surprisingly smooth and crisp.

We used a handmade (and hand-foraged) mugwort and sage smudge stick to smoke pilsner malt for this very special brew. That malt was blended with Texas Peach-smoked malt and added to an otherwise typical golden ale recipe. The result is subtle smoke whisping around delicate floral and lemony flavors and an extremely balanced, light finish. 

Our unofficial flagship brew, this Mexican Lager is a cut above your average corner store light lager. The organic heirloom blue corn we source from TexMalt turns the color of this beer a deep copper with incredible purple hues. The blue corn flavor is crisp, bright, and sweet. We recommend pairing it with just about everything on the menu.

This East Coast IPA is a tribute to the Idaho 7 hop. The tropical citrus flavors are boosted with stone fruit juiciness from late additions of El Dorado and the result is like biting into a perfectly ripe tangerine.

For most beer lovers, it’s hard to resist that classic harbinger of the fall season: a traditional Marzen-style lager. Ours is deep copper with toasty malt flavors and a refreshingly light finish. A classic German-style amber lager, this one will absolutely leave you coming back for more

Yarrow is one of the oldest and most used of the classic brewing herbs. Its intense bitterness is matched by its incredible floral aroma. While you can find it in most gruit recipes, we gave it center stage in this slightly higher ABV berliner weisse that melds tart, floral, sour, and bitter in the best way.

Do you know what that sound is, Highness? Shrieking Eel is a loud beer designed for IPA lovers who don’t want to choose between the juiciness of New England Hazies and the piney bitterness of a West Coast IPA.  Surprisingly well balanced, this beer is the best of both worlds. Bright flavors of apricot, tangerine, and pineapple are boosted with a hearty 70 IBUs. Cheers!

Red Stout? Roasty Amber Ale?  There’s not really a defined style that this one fits into neatly, so we’ll stick with “Experimental Stout”.  Roasty, toasty, and caramel flavors with a hint of sweetness from the added lactose. Pairs well with barbacoa or Mexican Chocolate Ice Cream. 

This unique beer is the result of a collaboration between our lead brewer Andrew and Borrowed Time Brewing. Citrus and Pine bittering hops pay homage to the West Coast style that started it all, while crystal malts add a welcome caramel toastiness. An intense dry hopping schedule adds NEIPA-esque fruity aromas that make this brew shockingly appealing to a wide variety of beer drinkers.

What do you get when you blend a straightforward blonde ale with house-made hibiscus kombucha?  A deceptively delicious, slightly tart and highly refreshing brew, that’s what! 

Dark German Lager that balances chocolate, roasty, and toasty flavors with moderate noble hop flavor for a surprisingly light bodied and refreshing black beer.

This mysterious brew is the top secret recipe of one of our favorite musical guests and brewing collaborators, Sam Shepherd. This classic West Coast Double IPA is big and bold, with a full body and lots of intense citrus and pine flavor.  Clocking in at 8.9% ABV and boasting over 5 pounds per barrel of hops, this one is not for the faint of heart. 

Brewed with Horehound, Juniper, and Persimmons from our beer garden, this full bodied beer is perfect for chilly Hill Country evenings. Rich and full bodied, this winter wildcraft ale is a complex symphony of flavors: earthy, peach, plum, botanical, and herbal notes with a warming alcohol finish. Let the beer warm in your hands a bit to allow the aroma to really open up with even more complexity.

A collaboration with Kurt Lockhart and family – this classic doppelbock was designed around Kurt’s desire for a warming winter beer that he could take home for Christmas.  Full bodied with toasty, caramel sweetness and a warming alcohol finish, this doppelbock is sure to warm up those cold-ish Texas evenings.

Though mostly forgotten now, the Kentucky Common was a hugely popular style from the 1850s until prohibition in 1920. A true American style, this hybrid Amber is fermented using lager yeast at much warmer ale temperatures, producing more fruity esters than a typical lager, resulting in a much more complex beer. Crystal malts and a touch of pale chocolate and rye add toasty and lightly spicy flavors to this unique and well-rounded brew. 

A robust malt bill featuring Munich, Crystal, Midnight Wheat, and Chocolate malts provide the flavors you’d expect in an American Porter.  What you might not expect is the soft, elegant notes that develop in this beer brewed with grape leaves and boughs in place of hops. Ripe grape and plum flavors give way to velvety bakers chocolate flavors, with a smooth, clean finish. Brewed for the fall but delicious year round with a light-medium body. 

Imperial Russian Stout brewed with Cacao nibs and aged for 4 months in bourbon barrels. This winter seasonal boasts flavors of chocolate, vanilla, and bourbon sweetness with a roasty, warming finish.

Our winter seasonal Barleywine prominitely features one of our favorite locally foraged ingredients: Mugwort. This herb imparts herbaceous, spicy, and savory flavors which are balanced with the rich, velvety oak flavors that develop over months of aging in bourbon barrels.  A warming alcohol finish makes this slow sipper a cold-weather favorite.

One of our favorite Wildcraft beers, this “ESB” is an excellent showcase for the bright herbal and floral flavors of locally foraged Mugwort. Light citrus and toasty malt flavors balance the earthy, herbal notes and create a refreshing, quaffable, and unique beer. 

We put a spin on one of our flagship Wildcraft staples, the Mugwort ESB, by allowing it to undergo the souring process. Expect hints of cherry and dark fruits, citrus, and lemon. Mugwort foraged from our property provides herbal and floral notes.

We never let a good barrel go to waste at Beerburg. After our winter seasonal stout Shokolad came out of the bourbon barrels it was aged in, we immediately filled them back up with our year round Red Ale. The result is a smooth and silky brew with caramel notes wrapped in oaky, warming alcohol. Supply is very limited on this one!

Locals aren’t exactly fond of “cedar season” around Austin, but we took the best parts of the local cedar trees (also called Ashe Junipers), the boughs and berries, and brewed a pale ale that will give hopped beers a run for their money. Medium bodied, botanical, fruity, and with a distinct sweet juniper aroma, this beer is a perfect introduction to our Wildcraft program.

Horehound is an herb that’s native to Texas, and one we love finding uses for in our beers. We forage ours from the disturbed earth around boar dens, so this beer is a nod to the bounty that the boars provide us. We found that the lemon and peppery qualities of horehound are a natural match to the complex peppery spice of traditional saisons. This beer fits the bill, with fruity, grassy, and lemon-peppery flavors with a medium body and spicy finish. 

The base for this beer is a Wee Heavy/Scotch Ale. Rich caramel flavors and an abv pushing 10% make this a strong, satisfying brew all on its own. Then we added one of our favorite herbs, mugwort, to really elevate the experience. Fig and plum flavors are enhanced by rich, herbal, and lemony flavors. Strong enough for winter but smooth enough for spring. 

Though they are a staple of the cuisine in many regions of Mexico, nopales (cactus paddles) are rarely if ever associated with beer. But since they grow in the Austin area in abundance, we decided they deserved their day on the tap wall too. Enter the Nope Ale – A pale ale brewed with nopales and prickly pear in place of hops, and fermented with wild yeast harvested on site. The flavor is crisp, bright, and melon-y, like taking a big bite of watermelon rind with some of the red fruit still on it. Prickly pear juice is added post-fermentation for a pop of color and an earthy fruitiness to complement the melon sweetness. 

Brewed in partnership with our disc golf designers (Fore20 Disc Golf), this Session IPA is brewed with Amarillo, Simcoe, and Columbus hops. Packs a big hop punch in a surprisingly light body. Grab a crowler and get out on the course! 

This American wheat lager is smooth and full bodied with distinct “wheaty” flavor. We finished it off with a Pilsner yeast instead of a traditional Hefeweizen strain, and the result is a shockingly light bodied wheat beer that is perfect for watching the mercury rise on a nice shaded patio.