Deep Ellum Brewing Co. Opens Saturday
Deep Ellum Brewing Co. beer has been available in local bars since last month's launch party brunch at The Common Table during Dallas Beer Week. Since then, its brews have been the stars of several beer dinners and other events at Cane Rosso, Holy Grail Pub and other beer joints. From 2 to 6 p.m. this Saturday, the brewery (2821 St. Louis, at Malcolm X Boulevard) finally takes its turn as host with its Grand Opening and Inaugural Tour.
Ten bucks gets you a tour, a commemorative logo pint glass and live music from a pair of local bands, though DEBC owner John Reardon wouldn't say who the bands are. I predict Vanilla Ice and Deep Blue Something, but your guess is as good as mine. Actually, your guess is probably a lot better than mine.
Anyway, while Deep Ellum is a music destination, Deep Ellum Brewing Co. is a beer destination. What's most important here is that your $10 admission fee gets you complimentary beer to fill that souvenir glass, including the Blonde, the excellent Double Brown Stout, a new "Cascadian dark ale" (Reardon's description; I'm not taking sides in the silly debate over whether that or "black IPA" is the right term) called Festivus as well as some leftovers from DEBC's homebrewing days that need to be disposed of including the Farmhouse Wit, a hybrid saison and witbier with chamomile, coriander, grapefruit peel and lemongrass.
There's a chance Darkest Hour, a rye imperial stout that was easily my favorite beer from the DEBC Brew-B-Q in June, will be pouring, but with an ABV above 10 percent, Reardon thinks it could benefit from resting another couple of weeks. And you can also try the Belgian Golden Strong ale that Reardon says will likely replace the blonde in the brewery's year-round offerings.
A portion of the $10 admission benefits the Deep Ellum Community Association. That's music to my ears, no matter who's playing.
Get the Food & Drink Newsletter
Our weekly guide to Dallas dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.