Seguin brewery is not your run of the mill microbrewery. It’s halls are decked with banners reminding one that you might find yourself in a DnD campaign adventure or Game of Thrones enthusiasts would appreciate. The building which holds it is antique and the owner decided to keep some originality to it for the sake of costs but holds this old timey feel that reminded me of standing in a Chicago building set in the 20’s which makes it even more enticing being a place that serves alcohol in a venue that crossbreeds medieval looks within a prohibition style platform.
One of the owners, Brian Wallace started homebrewing like most people and decided to get big and had to be creative in doing that. The problem with beer is that when you make it, you run out and then you have to make more beer and that involves having more space and bigger equipment so he decided to start brewing on his farm and used an old shed as his enterprises gaining the fame from locals before gaining the revenue to open up his own building.
The brews are a combination of classics and also unique brainstorm which are common for most brewers to do. My favorite one they have is the Black Rye IPA. Black IPA’s can be a little tricky to get and especially black rye IPAs are even more tricky and this one here is worth drinking every drop from the glass (or mug or growler.)
Their most exquisite ale imho is the pale dorado. Gushing with pineapple and fruit hops that isn’t too bitter. It’s very drinkable without being too overpowering and is something fantastic among the craft brew scene but would also be delicious for those who aren’t who are willing to try something other than Budweiser for a night.
Located right off the center of town, a lot of places are walking distance from the brewery itself which is convenient and well placed so as not to drink and drive. It’s a bit far away from Austin but if you chance towards San Marcos or San Antonio this place is definitely worth checking out.
(Shaun Washington on left, Brian Wallace on right are both co-owners of Seguin Brewing Co.)
Check out the interview with Brian Wallace below:
Brian: I would say some of the best beer is made out home, people who have been doing it for years and years and there are probably tons of brewers out there who know more about beer than we do but it’s not just about good beer it’s about packaging and price point and marketing how you’re going to convince them to buy it. So, piloting things at 10 gallons is OK but even us, we’re a small brewery and we have an old 10 gallon system that’s all stuff we used to brew on and we’re kind of like ’10 gallons, we’re not going to get a lot- it’s going to be gone, man.’ 10 gallons; You get some feedback but if we put on an interesting beer- let’s say it’s a good one, let’s say it’s a good recipe and it might last a weekend and then you hit, I don’t know, 30 people. You didn’t hit anybody so you’re getting feedback from such a small sample size that you’re not getting real feedback.
So, I would recommend, if you’re wanting to only serve your beer, I wouldn’t start- especially if you’re starting in Austin I wouldn’t start with less than seven barrels.
Austin: Seven barrels?
Brian: Yeah. You might consider fifteen, depends on of course your money but even in Austin at seven barrels you might need other people’s beer or you might have to restrict your hours. The very first time you open, they’re going to be interested enough that you’re going to have waves of people coming in to try it and then if it does well and they’re liking what they’re tasting you’re going to need some volume. 10 gallons, you hit the brewer so far out to get ahead, it’s just not much.
Austin: So how did you start out, exactly?
Brian: Free property.